Click if you have a strong stomach, or enjoy barfing.
Is this all the rage now? If so, today is the day I happily join the ranks of the middle-aged uncool.
My new goals for the week are to tell at least two children to “get off my lawn,” go into a music store and declare that everything is “not music but just noise,” and to see if Lawrence Welk is available on Netflix.
Grampa needs his slippers and a shawl.
This book appealed to me on two levels. On the more adult level, I have always been interested in linguistics and etymology. I am endlessly fascinated by the science of how languages interact, how they evolve, the history of words, etc. On the slightly more juvenile level, I was entertained by the notion of learning as much as possible about four letter words.
This is random, sorry.
I am quite a fan of weird 80’s synthpop. The Germans and Austrians were especially good at this genre during the 80’s, but I was actually not familiar with this band in my youth. I only discovered the song fairly recently, when researching the concept of frequently used chord progressions.
Several weeks ago, I finally convinced my partner to watch The Sopranos with me. Before we had even finished the first season, I had an overwhelming urge to put a healthier spin on baked ziti, which Carmella makes at least twice per episode. I had also completely memorized Andrea Bocelli’s “Con Te Partiro,” which they would play in any scene with Carmella crying (after bringing someone a baked ziti, of course). Anyway, that’s off the subject. I actually really like The Sopranos; I just wish Carmella would have branched out a little.
This is a pretty versatile recipe. The recipe I outline is the turkey sausage version, but vegetarians could easily replace the turkey sausage with TVP (Morningstar Farms crumbles, for instance) or about a pound of roughly chopped mushrooms–making it entirely vegan. Stubborn purists could make it with ground beef or pork sausage. All I ask is that you try it without the dairy. I’ve never been a fan of the grainy texture of ricotta, and this tofu version is actually really tasty (and much smoother/creamier than regular ricotta). You can also taste the mixture of the sauce, meat, and spices instead of the whole thing being a glop of melted cheese. Not to mention, it is much lower in saturated fat and bad cholesterol. So give it a shot!
[Mom–don’t you DARE put cottage cheese in this.]
You guys might know writer/director Todd Haynes for Velvet Goldmine or approximately 900 Julianne Moore movies. But did you know he got his start in film school by making a movie about the life of Karen Carpenter?
With barbie dolls?
Please trust that my cooking skills surpass my photography skills. This is a delicious and slightly healthier take on the more traditional Beef Wellington, sans the beef (cholesterol, saturated fat) and pate de foie gras (mean, gross). It looks fancy on the plate and yet is fairly quick to make, given you are okay with thawing store-bought puff pastry. If you insist on making your own puff pastry, then believe me when I say I do think you’re super awesome. I’ve just been sort of busy and didn’t have time to spend all day in the kitchen layering butter into dough. So this was store bought. And it was still muy sabroso. This recipe serves 4, but can be easily modified.
*Also, this is dairy free, for you lactose intolerants out there.
*Can easily be made vegetarian by subbing a lightly sauteed portobello mushroom in place of the chicken.
“The best words I ever learned were Hello, Enthusiasm, and Thank You.”
And also quaaludes, speedballs, and batshit crazy.