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staycation over
back to work today, monday
please pass the coffee

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tagged: work, coffee, staycation, Monday, haiku

Friday Blogthing: Marital arts

Ganked from General Blather... Though to be fair, I'm an AWESOME husband in any era!

126 As a 1930s husband, I am Very Superior Take the test!

tagged: Friday, blogthing, 1930s, husband, marriage, quiz, blog, meme

Restaurant review: in•gre•di•ent

Trying to break the monotony of lunch spots in south OP, I took my Supermodel Wife to the new Park Place strip mall at 115th and Nall.

We ended up, after my awesome parallel parking job, at in•gre•di•ent, a fancy new local joint with a second location in Lawrence.

in•gre•di•ent, 11563 Ash Street, Park Place @ 117th and Nall, Leawood

It's a great lunch spot with nice terrace seating as well as a clean indoor dining room. The atmosphere was contemporary with a walk-through ordering process, very much like an upscale, more contemporary version of Jason's Deli.

For lunch I had the daily special -- the Sicilian Melt with a side of tater chips. The sandwich was spicy and excellent, with generous portions of salami, pepperoni and provolone laced with tomatoes, pepperoncini and a pepper sauce all on ciabatta bread.

I especially liked the ciabatta, which was nice and chewy, the way I like my artisan (or as I say, "artisanal") bread.

My Supermodel Wife had the half-pizza and half-Caesar salad lunch combo. By all accounts, the pizza (Alfredo chicken) was excellent if a little too cheesy for her taste. The salad was good, although according to the missus, was a little heavy on the dressing.

Service was quick and friendly. We arrived early enough to beat the lunch rush, but there is definitely a lunch rush so be prepared to wait in line if you get there after 11:45.

Overall, it's nice to have a good lunch spot that isn't a chain restaurant. I felt good about supporting a local business and I also am a big fan of their tipping policy, which I think says a lot about the management of the place:

In order to maximize the value you receive from your visit to Ingredient, we do not allow tipping.

Instead of tipping, should you feel the need, we recommend one of the following: Give a few dollars to charity...Say Hello to a stranger...Pet a dog...Perform a random act of kindness...Put a quarter in a parking meter you see that is expired...Do something nice for yourself!

Rating: Become a regular.

tagged: food, restaurant, Kansas City, Leawood, Lawrence, Ingredient, lunch

Cock blocked

Sheeesh! It's getting to the point these days where you can't even enjoy a little recreational time with your cock.

Try and toss your chicken at a basketball game, and the PITA and animal lovers hate on you like you just drank the last beer at an Irish pride parade.

Now, the killjoys at the Johnson County Sheriff's Department are coming down hard on those who enjoy certain cock-centric sporting events.

A suspected cockfighting operation was raided Wednesday after a two-year investigation in rural Johnson County, the sheriff's department announced.

Deputies served a search warrant on a home in the 38700 block of West 151st Street. Authorities said they confiscated more than 170 fighting roosters and a large sum of cash.

Nevermind that the owners of fighting cocks take a great deal of pride in raising their cocks -- even going so far as to
suck the mucus out of them with their own mouths.

That, my friends, is dedication.

I tell ya, it just doesn't pay to be a bird fan these days.

tagged: cock, fighting, Johnson County, chicken, Sheriff, PITA

George Carlin R.I.P.

Like a lot of bloggers today, I'm bummed about the death of George Carlin at the age of 71.

So, like a lot of bloggers, I'm posting one of my favorite riffs of his, in memoriam.



tagged: death, George Carlin, football, baseball, YouTube, video, memorial

Guest Post: How to Turn Beef into Gold

Today's post comes from probably the wisest person in the world, my dad.

This is but the latest bit of knowledge I have received from him, which learning goes back to when I was 8 years old helping Dad with some plumbing and he enlightened me with the wisdom that "Shit don't flow uphill." Oh how I've observed this principal in action many times since.

Anyway, this latest lesson came when I requested his recipe for cooking a couple of beef briskets I've had in my freezer for a while. You see, among Dad's many talents are his skills as a chef. He's a true da Vinci of da grill, the Botticelli of Boston Butts, a veritable Frank Lloyd Wright of ribs.

The man's an artist is what I'm tryin' to say.

So here, I share this priceless advice with you.

OK emawkc — here goes. Not all original, but I claim it as mine!!

You see my son, the medieval alchemist, who sought to turn base metals into gold, should have tried barbecuing a brisket on your Good-One Smoker. The transformation of the meat is on the same magnitude of magic but much more successful.

GRANDPA EMAW’S ONE-DERFUL RUB

1 cup paprika
¼ cup ground black pepper
¾ cup brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix well. This should be enough for an 8 to 12 pound packer-trimmed beef brisket or two 6 pound brisket flats—might as well smoke both while you’ve got it hot.

The night before you plan to BBQ, combine the rub ingredients, and apply evenly to briskets, massaging it into every little pore. (Save a couple tablespoons of the rub). Place brisket in a plastic bag and refrigerate overnight.

Before you begin to BBQ, remove the brisket from the refrigerator, let sit at room temp. for 45 minutes.

Water the smoker, start the charcoal, bring temp to 220 to 240 degrees Fahrenheit.

Into a sauce pan poor a glass of wine (reserve remainder of bottle for use during CYO), ½ cup cider vinegar, ½ cup water, ¼ cup corn oil, ½ cup finely minced onion, a couple minced garlic cloves, and some Worcestershire sauce and at least a table spoon of GPA’S ODF Rub.

Warm up this mop on top of smoker after the meat in cooking—don’t boil.

Put the brisket on the rack toward the rear of the smoker with the fat sides up. Now would be a good time to notice which direction the grain of the meat is going. It will need to cook about 1½ hours per pound of the larger brisket.

After it’s been on for a couple hours start to baste the blackening hunk with the stuff from the saucepan—about once an hour or so.

Be sure to drink some of the reserved wine every time you put basting on the hunk—after all, you have to Control Your Outlook on the whole process.

After meat is cooked, how ever long it takes, let cool at room temp for 20 minutes, then slice very thinly against the grain, and serve.

So now grasshopper, you have the secret.

But remember these words of wisdom: BBQ is only incidentally cooking, and one should avoid, as much as possible, confusing the two. BBQ is play—serious, mind-concentrating, important- risk- running, even exhausting--anything in fact, except a chore.

tagged: barbecue, brisket, Boston Butt, da Vinci, Frank Lloyd Wright, Botticelli, cooking

Friday Blogthing: Please pass the fava beans and Chianti

Please don't take this personally. Survival is survival you know.

And hey, at 54% your chances of being eaten by me are almost the same as your chances of NOT being eaten by me(although I think there are certain among you who would be more tasty than others).

54%

tagged: Friday, blogthing, eat, hungry,, survival, cannibal, quiz, blog, meme

HEADLINES: Phoenix probes Mars ice hole

The NASA brain trust has reported the much anticipated discovery of solid H20 (that's water ice for those of you in Missouri) on Mars.

"It must be ice," said the Phoenix Lander's lead investigator, Peter Smith. "These little clumps completely disappearing over the course of a few days, that is perfect evidence that it's ice."

According to the WIRED report (see above link), the discovery of solid H20 was a primary goal of the Phoenix mission.

Ecstatic mission directors now turn their attention to the secondary mission goal -- the search for Klingons hanging out near the ice hole.

(Hey guys, the best jokes never get old.)

tagged: Mars, ice, water, Phoenix, probe, Klingons, science

Star Trek-themed weddings are totally gay

I’m reading a lot of commentary around the blogiverse about the recent flood … of California gay marriages.

There has been a lot of "We're queer, we're married, get used to it!"

Plenty of "Married at last, married at last, thank God in Heaven we're married at last."

And even some "Gay people getting married and Jimmy cracking corn are two thing I don’t care about."

But my favorite take has been from my good friend from high school, PDSH.

I guess in a way I'm still bitter. Why shouldn't we just be able to pay for the certificate and have the state recognize something that already occurred? Why do we have to have another ceremony? The Clerk's service was nice, but I'm pretty sure I don't need someone to tell me how marriage is not to be entered into lightly.

I think this is close to the way I've approached the issue all along.

The way I see it -- and this is especially true in my case -- if you can find someone who can stand to be around you for the rest of your life you should hang on to them like grim death.

Getting married is nice, but it's mostly just ceremonial. It's more for the family of the two people involved, rather than for the two people involved. I know there are issues of health care, taxes, inheritance, etc. But these seem to be more civil issues than marital ones.

That makes it sound like I favor civil unions over actual gay marriage. That's not the case at all. I don't begrudge anyone the right to an according-to-Hoyle marriage with all the rights, privileges and nagging that entails.

Not being a gay guy (or gal for that matter), I'm not sure how much my perspective even counts here. But I've always thought it seemed a little insulting to gay people for us straighties to tell them it's okay for them to get married.

As if they need our permission to commit to each other.

Doesn't it seem a little condescending for straight people to "allow" gay people to get married? And why, if you were a gay person, would you even want acknowledgment from the "straight community" on your personal choices.

The answer is that even if it does feel a little condescending, it's good to have this milestone of equality finally passed. With the flamboyant genie finally out of the closet bottle, society can move toward jumping the next hurdle.

Plus, as a bonus, gay marriage really pisses off the leader of a certain fake-religious sect in the Topeka area that I no longer mention by name. Which is good.

Anyway, congratulations to all the newly hitched homos out there. May your wedding nights be FABULOUS.

tagged: California, gay, marriage, rights, society, wedding

YouTube Tuesday: Bicky Knee Zone

Well, it sounds like I may not be going on an island vacation this year. That's okay. I hear Branson is lovely in the summer.

But for those of you who are going to the beach, be sure to take this great ancient Japanese wisdom with you:



tagged: movie, YouTube, video, bikini, bikini, hair, advertisement, Japanese