Showing posts with label Stayin' alive. Show all posts
Showing posts with label Stayin' alive. Show all posts
Wednesday, October 17, 2012
Thursday, May 26, 2011
Monday, May 16, 2011
Monday, March 14, 2011
Thursday, October 14, 2010
Wednesday, July 21, 2010
Obama's Hippocratic Paradigm at it's Hypocritic Worst
Sunday, May 16, 2010
The Literary Elite Strike Back at the ScheissKopfs of Mecca

Never heard of Goldblatt. Never liked Ginsberg's poetry..[Stravinsky a la Joyce on drugs]. Will read the first. Will reevaluate the latter.
Rarely has "shit" been used so well. I shit you not.
[On the other hand you have that ball-less piece of shit with his famous bravery against the Mormon danger]
Monday, October 12, 2009
Harvard's is the Gift that Keeps on Giving
Monday, May 04, 2009
Wednesday, April 29, 2009
Saturday, April 25, 2009
Peregrinations of the Planet Pepeteer be Perilous for Poochobama
Must be a plot by Karl Rove, da Evil Genius.
Tuesday, March 24, 2009
Mooning the Grim Reaper
Why would you go from Hiroshima to Nakasaki in August, 1945, to get nuked a second time? Oh well, this man did it, and now he's 93, and still kicking. Good for him. Seethe, Darwin, seethe.
Saturday, March 14, 2009
Thursday, February 26, 2009
Friends of Pepe Do The SyrSoc Hop on Hitchen's Arse
Friday, January 16, 2009
Saturday, January 10, 2009
Saturday, December 13, 2008
Tuesday, October 07, 2008
Monday, September 01, 2008
Skillets and Such


For whatever reason, I set out on an afternoon mission to find and purchase a reasonably priced cast iron skillet. I located a perfect model: the only taint on the otherwise great find was that it's a Bobby Flay design. Not that the design is bad, though. The design is great. It's that there's a "BF" in the handle, the initials of that culinary hack, Bobby Flay. I've since decided to re-christen my cast iron skillet, though, and I now refer to it as the Big Fucker. I don't even have to take the original initials out with the bench grinder. I used the Big Fucker this evening to first skillet a sirloin, and once that was done, and while letting the sirloin rest, I sauteed some onion, green pepper, fresh ginger, garlic, pineapple chunks, and peanuts in the steak juice and vegetable oil. I just wiped the Big Fucker out with a paper towel when through, and there it sits ready for the next use. The other development in the kitchen: a large chopping-block area. I built the bench this past Friday. It's working out great. I want to have a Portuguese theme some weekend evening over here. And I can't stop thinking about Goa.
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