I get overstimulated easily. It's often not a
lot of fun.
I've always wanted to walk into an espresso bar and say "line 'em up, barkeep" Never done it though.
I'll challenge you beer for espresso someday.
Speaking of alcohol weirdness, Bonnie plays for
Jayne West's studio, and after a grueling afternoon
of following unfollowable sopranos, she came down
to the kitchen where I was fixing supper and poured
herself a generous Scotch. And then after that a
generous double. And after that another, whereupon
she started getting weepy and peculiar. Turns out
that Jayne told her that a former colleague of theirs,
Sandy Sylvan, had died while we were abroad, having
recently hit a milestone birthday. As Bonnie is facing
such an event but an even bigger one, she particularly
felt the encroachments of time and decided to get
alarmingly drunk. The good part is that she wobbled up
to me some hours later to report that she would be
just as happy never to see another Scotch again.
It's by no means universal in homes, but as I
recall most public buildings have some kind of
air-cooling mechanism.
They'd have to. Almost everything here does, so I'd think they would
too.
But they're tough. And cheap, both,
lifetimes. It was reported a week or two ago
that Port Augusta, wherever that was, suffered
the highest temperature ever recorded on a
coastal settlement.
Ack. At this rate the new hot development area will be the
Antarctic.
Which is frightening in its way. If you look at
the maps of the Antarctic landmass, you'll be
surprised by how little there is there.
+
Seems to me that Michael was complaining about how m o n k e y was
getting changed to m x k e y on Doc's board. Don't think that he
ever
figured out why.
Some coder wanted to write an SNL skit and had to settle for messing
up mxkeys?
It was a couple years ago, and I think it was
Sean or Shawn or Mark or Marc or someone like
that who came up with the most believable reason,
having to do with some program self-preserving
by replacing instances of m o nkey with m x key,
because the former has some meaning internal to
the workings of that program.
Try them -- they are really good, decadent even. There is also
something called m o n key bread with similar ingredients on a
larger
scale. These are a more manageable serving size -- but can be
addictive.
Title: Mxkey Biscuit Rolls
I've had that before; it's a cinnamon sticky bread baked in a bundt
pan.
And if they didn't have a stupid name like that,
the x for on problem would not surface that often.
Pork carnitas
Categories: Mexican, main
Servings: 6
2 lb pork loin and pork butt, 2" cubes
1/4 c lard (vegetable oil is OK)
water to cover the meat (6 to 8 c)
1 Tb salt
3 cloves garlic (opt)
Place the pork, lard, water, arlic, and salt
in a large Dutch oven. Bring to a boil,
covered, on medium heat. Reduce to simmer
for 45 min until pork is almost tender.
Uncover and turn the heat to medium high to
reduce the liquid. The meat will start frying
in its own fat at this point. Carefully brown
the meat at medium low heat stirring
frequently until pork is evenly browned, 15 to
20 min. At this point do not over cook or you
will get very dry meat.
Serve with hot tortillas and green salsa.
If you do not have the time to watch the meat
or have another thing to do here is my oven
baked carnitas.
Place the meat, 1/4 c lard, 1 c water and
1 Tb salt in an oven vag, cook in a preheated
350F oven for 2 hr. I place this package on a
baking sheet or glass baking ware. Take the bag
out of the oven to drain most of the released
juices, reclose the bag and place back in the
oven for another hour or so until the meat is
golden brown, using this method the meat will
be tender and juicy.
Mely Mart˙nez, mexicoinmykitchen.com
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