A Little TOO Seemless

I couldn't believe how smoothly daylight savings time happened.  My PC, my phones, my DVR, etc. all changed automatically.  I will admit I was shocked that my car "knew" about the time change, but I'll take it.  Yeah.  I'm an idiot.  We'll see what happens next week, when the time actually changes.

On a vaguely related side note, the other day I wanted to go get lunch, and my daughter was taking her sweet time.  I go in and she's sitting on her bed next to her iPod clock radio.  It's not plugged in, but she's ready!

"It's noon in two minutes," she says.  "I'm moving the clock from over there, and 12:00 is the only time this will work."

Gotcha.  I guess I should buy her that backup battery so she doesn't have to live this way.

Stuff that doesn't matter

I'm brain dead, waiting for my car to be repaired.  Coffee at Starbucks and wishing there was a couch in here.  I'm soooo tired, so you get stuff of little importance.

Del Taco has the New Classic Taco on the menu.  Hmmm...  Which is it?  New or classic.

In the grocery store, you can buy six packs of bottles of Diet Coke and Pepsi.  In the olden days (like two years ago), they were 16oz.  One of them upped the ante to 20oz.  Pepsi kicked it up to 24oz.  Now, all of the sudden, all bottled sodas are 16.9oz.  Same price.  Screwed again.  ...and it happened too quickly to be mere competition.  Retooling takes time.  There was no time.  They all just did it.

Sometimes Firefox's spell check just stops doing it's thing.  You think you're good and you're not.  You have to misspell something on purpose, just to see if you've been screwed on the last ten things you wrote and sent already.

I hate when pedestrians stop at the very edge of the curb, like they are going to launch themselves into the crosswalk any second.  They make us stop for nothing.  Or, what if they slip?

Random Stuff

1.  I'm watching Ladyhawke for the umpteenth time.  I picked it up at Blockbuster before I hit Starbucks.  I get setup in Starbucks and update my queue, only to find that Ladyhawke was number one in my queue, so now it's being shipped.  In a few days, it'll be in my mailbox, so I'll have two copies.  This means I can watch it twice now!  Cool.

I was going to post a youtube clip, but there are no good ones.  See #2, below.


2.  What the hell's with youtube homages?  I was going to post a mere clip of Ladyhawke, but I was overwhelmed by homages to Ladyhawke.

embarrassing

Don't feel obligated to watch it.  It's bad.  There are worse, though.  Like one with a cover of Behind Blue Eyes as the backdrop.  Go ahead, click through to see more and more and more.  All of them set to music that might or might not have anything to do with the movie.  These people are so in love with love that they made their own musical little love story out of this movie's clips.  How sad and embarrassing.

What did these people do before youtube?  Collages?  Scrapbooks?  Paintings?  Poetry!  Not anymore.  Not when video is available! On youtube.com, there are homages to everything.  Many of them have "restraining order" written all over them, but a lot of them have "I'm 35 and I live in my mother's basement" written on them, too.

3.  I saw at least three people picking their noses in on the freeway.  Not even tinted windows.  One girl was cute.  Hmm... If a pretty girl is picking her nose, is she still pretty?

5.  The internet is a blessing and a curse.  In some ways, a miracle.  My line of thinking goes like this -- it's a blessing because I've met many people and made so many friends that I could never have met locally.  It's a curse because sometimes it's painful to not be able to see those friends in their (or your own) time of need.  The internet is a miracle with a small "m."  ...and it has quotes around it.  It's a "miracle."

Slow Roasted Tri Tip

This is pretty easy, but we'll see how good it is tonight when I get home.

Tri Tip
2 1/2lbs tri tip, untrimmed
3 cloves garlic
1 red bell pepper 
1 medium yellow onion
1/2 cup water

Spice Rub
1 tbsp coriander seed
1 tbsp cumin seed
1 tbsp Mexican oregano, dried
1 tsp salt
1 tbsp olive oil

Spice Rub Directions

Heat a dry skillet over medium high heat.  Swirl and toast the coriander seeds in the pan until they are fragrant and darkened.  Poor the seeds into a bowl or large mortar.  Add the cumin seeds to the pan and toast them next.  With about 30 seconds left on the cumin seeds, add the oregano to the pan.  It will get fragrant fast (30 seconds, remember?), so before it burns,  pour it into the mortar or bowl.

Grind the spices in the mortar, or transfer the spices to the spice grinder.  Return the powder to the bowl, stir in the salt.  Add the olive oil and stir to make a semi-dry paste.


Slow Roasted Tri Tip Directions

An untrimmed tri tip will have a layer of fat on one side.  You're going to leave that on. 

Lightly crush and remove the garlic peel.  Using a sharp knife, make three slits in the meat side of the roast and insert the garlic deep within the slits.

Rub the meat side of the roast with the rub.  Place in a large covered bowl and refrigerate for at least an hour, but as long as overnight.

Seed and chop the pepper.  Peel and chop the onion.

Place the pepper and onion on the bottom of the slow cooker, adding the water.  Lay the tri tip, fat side up, on top of the peppers and onions.  I tucked a few small red skinned potatoes alongside the roast, but this was just a random way to use up the last two that I had.

Turn slow cooker to the low cook setting for 8-10 hours or the high cook setting for 5-6 hours.  I'm using a West Bend metal slow cooker, rather than a "crock pot."  I've got settings of 1-5 to work with, and set it to 2.  I can hear it bubbling in there.  Off to work...


Last night, I got home after work and had a big bowl of the meat, veggies, and potatoes.  Damn good.  The meat was tender enough to shred, but I chopped it up and had it like stew.  The broth wasn't thick, but I loved it anyway.  Drank up what was left.

Tonight, I had it stirred into a bowl of rice, with some artichoke hearts.  Noodles, I think, tomorrow.

This is one of the best roasts I've ever made.  Delicious. It's so good that I'd be kicking myself if I hadn't written it down.  You should make it.

PostSecret

My friend Michael (aka RedLefty) turned me onto PostSecret a while back.  I love that site.

Here are a few favorites...  I'm in a lighthearted mood, so nothing deep today.

 

One thing.  There's no archive, like on most blogs.  So, when next Sunday comes, this Sunday's are gone.  There are two kinds of people:  One will be concerned that they'll miss out.  The other will find comfort that they don't have a lot of catching up to do.

Happy Sunday.

What About A Modern Day Elvis Movie?

Over the last few months, I've rented five or six Elvis movies.  For the most part, they were pleasant enough, but the Elvis movies that I remembered from when I was a kid aren't the reality.

I remember colors that were bright and cheery, happy endings, laughing and light hearted humor, dancing and singing, cool clothes, problems that were huge, yet handled in a trivial and almost carefree way, lots and lots of pretty girls, and a happy and satisfying movie experience.

Instead, I got colors that were bright and cheery, happy endings, laughing and light hearted humor, dancing and singing, cool clothes, problems that were huge, yet handled in a trivial and almost carefree way, lots and lots of pretty girls. ...and lots of boring.

I'd been meaning to watch me some Elvis for some time now. I have fond memories of them and wanted to feel those feelings again.  The complications of modern life (divorce, dating, single fatherhood, not dating, new job, dating, etc.) drove me to want for some simpler things in life.

Elvis seemed good on paper.  I even thought it was about time for this genre of movies to make a comeback. Time for some new young star who can sing, dance, and play -- hopefully act -- to pick up where The King left off. 

It seems like everyone wants to be a screenwriter, and I'm no different. We all have an idea for the perfect movie, don't we? Well, I've got a ton, and one was a modern day Elvis-style flick. (Big Star to be determined, later.)   Hell, I'm not telling you my whole brilliant idea. Cuz I'ma be rich when I write it and sell it to Hollywood!  uh huh.

But now, after watching all of these Elvis movies, a big part of me now thinks that the world is too cynical for a new Elvis. The world and it's people (even the young people (especially the young people?)) have moved on from the attitudes and "simple lives" that allowed those movies to be good (or at least fun) back then.

No longer can we go from a gang of mobsters chasing our gang of teens, our teens pausing to win the dance-contest, then back to being on the run while our lead is desperately trying to decide between the two girls that he's fallen for, all while, the elaborate plan of his trusty (read nerdy) sidekick is on track to bring the right help to the right place at just the right time:  the big TV Dance Off!  That's so 1967...

  There's really no good reason for this last picture

I'm curious about what would make up a modern day Elvis-style movie. Light hearted, musical, funny, romance, etc.  I really don't think the plot is all that important, it just has to stay out of the way.  What would the movie be about?  Who could be the star?  The new Elvis for this era.

One Cuts One Picks

That's what I wrote on a piece of paper.

I have no idea what it means.

It was important enough for me to get up and write down, then go back to sleep.

I hate when this happens.

Tequila Marinated Cherry Tomatoes

A better name is in order, don't you think?

I've made these a few times.  Always good as an appetizer.

These go well with spears of jicama,  mango or papaya (tart or ripe), cubes of cheese, and even scallops or shrimp.  All of which can also be dipped into the spice mix, if you like.

Tequila Marinated Cherry Tomatoes

1 pint cherry tomatoes
1/2 cup tequila
Spice Dip (recipe below)
toothpicks

Wash and drain the tomatoes, removing any stems or crowns.

Pierce each of the tomatoes with a toothpick.

Put the tomatoes in a covered glass bowl or jar and add the tequila.  Refrigerate for a few hours or overnight, stirring the tomatoes every once in a while to make sure all get a turn in the tequila.  Optionally, if you want to use the tequila for Bloody Marias, feel free to add enough to actually cover the tomatoes.

Using a runcible spoon or similarly slotted spoon, get the tomatoes out of the tequila and into a bowl.  For the best flavor, allow the tomatoes to return to room temperature before serving.  Leave enough tequila in the bowl so that you can stir them periodically and re-wet them so the spice mixture will cling.

Set out a bowl of toothpicks, and serve with the spice mix, below.  Spear a wet tomato and dip it into the spices before eating.


Spice Mix

1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
1 tbsp Mexican oregano (preferred)
1 tbsp paprika
spicier ground chili (such as cayenne, ground chipotle, New Mexico, Ancho, etc.) to taste
salt to taste

Heat a dry skillet over medium high heat.  Add the cumin seeds and shake and stir until fragrant.  If they start to jump, pull the pan off the heat and keep stirring and shaking until the calm down.  Remove the toasted seeds to a bowl.  Repeat with the coriander seeds.  Don't try to toast them at the same time or you'll regret it.

Transfer the seeds to a spice grinder, clean coffee grinder, or mortal and pestle.  Grind and return to the bowl.

Over the bowl, rub the Mexican oregano between your (clean) palms to crumble.

Stir in the rest of the spices, adding salt and the spicy powder to taste.

Pour onto a lipped plate or shallow bowl for your tomato (etc.) dipping pleasure.

Nutrition stats?  I'm not attempting it.  It's basically tomatoes and tequila.  Depends on how much of it you decide to drink.

My Pit Stain Experiment that you probably don't care about

I have at least 10 white shirts with yellow pit stains.  The shirts, overall, are still really, really white, but those yellow armpits haunt me. Imagine the horror of being in an accident and the EMPs and Doctors seeing the yellow!  Mortified!

Although undershirts are almost disposable, it still bugs me.  But, I have some favorite t-shirts that are expensive and touchably soft (yeah, you know what I mean...).  I feel like I've worn them twice and they are already showing the signs. 

Yes, mock me for buying a $30 white t-shirt that, from a distance, looks just like a 3-pack tee.  $30 for a shirt that is one wayward bite away from a permanent salsa stain.  Yet, I considered that, weighed the subtle beauty and über softness against the chance of a dribble, and still splurged.  ...and almost don't regret it.  I didn't regret it at all until I pulled it out of the dryer last week and say the signs.  It has begun.  Sigh.

Again, sigh.  This one's still wearable.  But, I can't keep this up.  I won't.  Time to have a plan for long term white shirt wearing.

I did some research.  It's the antiperspirant.  I can't and won't give that up.  More research (I googled and it was the second hit) led to a new theory.  The dryer heat, combined with some antiperspirant chemical, is bringing out the yellow.  This is interesting.  If true, it will be annoying, but ultimately workable.  Line drying?

So, I bought new shirts and have begun not drying them.  One washing.  So far, so good!

Someday, I'll be back to post the update.  If anyone cares... 

Tip --  Oh, here's a tip for those of you who wear undershirts on a regular basis.  If they show at the collar (typical of the business casual look), you need to KNOW that the shirts are still white.  Not off white...  They must be white white.

First, the next time you buy undershirts, take one and never wear it.  Put it away somewhere. 

Second, compare all your older shirts to your new super white shirts.  It's probably shocking how off white they are, isn't it? 

Figure out how many shirts you need in rotation (I need about 10+) and make sure you have that many that are actually still white enough to look good.  Use the new shirts as a reference and toss the others into the rag pile.

Periodically, pull out that pristine shirt that you've squirrelled away for safe keeping and compare your whites.  Too many too bad?  Time to buy a few new ones and toss the worst.

Super Simple Pasta. Fresh cherry tomatoes, some chicken, and some artichoke hearts for good measure.

I eat pasta.  My dirty little secret.  My kids love it, and I'm trying to live in the real world these days.

Page 52 of this month's Men's Health has the tiniest little blurb on making olive oil even healthier by sauteing tomator skins in it.  The premise is odd.  But should I quibble about more lycopene being drawn out of tomato skins by olive oil vs other oils?  I mean in this case, aren't you going to eat the whole tomato anyway?  Who cares if it's drawn out?  When you digest it, it's drawn out then, right?  Plus, is the olive oil really any healthier?  Not really.  So, I don't get it.  Yet, the recipe is simple, healthy, and delicious, so let's go with it.

If you have the mag, read the blurb, but the fact is that the super simple recipe is pretty close to my own super simple recipe, which I'll give you now.  MH has all sorts of other sweet little blurbs, so pick it up anyway.


Fresh Tomato Pasta

Makes 2 servings

4 oz dry pasta
3 teaspoons extra virgin olive oil, divided
1 pint of cherry or grape tomatoes (I like the multi-color mix from Trader Joe's, but any tiny tomatoes work)
2 cloves garlic, thinly sliced (if they're sliced, you or your guest can choose to not eat the slices)
1/4 cup packed basil leaves, torn up (I usually use pesto, but this is simpler.  The nod to MH, here)
fresh ground pepper
salt (sea salt, kosher, coursely ground, preferred.)

Cook the pasta.  Drain the pasta.  Toss it with 1 teaspoon of the oil.  Salt to taste.  Keep it warm in a big heavy covered hot bowl (or the pan if you're all mundane and not feeling like you'd like to be on some cooking channel, somewhere, someday).

Wash and dry the tomatoes.  Heat the olive in a large non stick pan over medium high heat.  Swirl the oil to coat the pan and add the tomatoes.  I just like to shake them around over the heat, but if you love the feel of a wooden spoon or spatula, touch it, use it.

When the tomatoes are getting soft, starting to darken and open here and there, add the garlic and keep that pan moving (shaken or stir, whatever).  It's only going to take 30 seconds or so, so keep an eye out.  If the garlic burns, you're screwed (not really, but whatever you do, don't burn it.  Seriously.)  Okay!  Now!  Take the pan off the heat and dump the pasta in there.  Stir and shake to mix and coat the pasta, then quickly empty the pasta and tomato mixture into your warm bowl.

Toss the torn up basil leaves into the bowl of pasta, grind some pepper, toss really well and salt to taste.

Serve with no cheese.  That's so played.  Everyone serves it with cheese, but come on!  Cheese will totally overwhelm this stuff with cheese flavor.  Look at the title.  Does it feature cheese?  No.

I would serve this with a simple grilled chicken.  Maybe stir fry some artichoke hearts and chicken tenderloins.  Here....

Chicken and Artichoke Hearts

Makes 2 servings

12 oz chicken tenderloins or chicken breasts, cut into bite size pieces
8 oz frozen artichoke hearts, thawed and cut into bite size pieces
2 tsp olive oil
1/4 cup dry white wine or dry vermouth
salt and pepper to taste

Heat oil over medium high heat.  Add chicken and stir fry until lightly browned.  Remove to a bowl.  Add the artichoke hearts to the hot pan and stir in the wine.  Heat through, stirring to deglaze the pan.  Salt and pepper to taste.  Poor the hot artichokes and wine over the chicken.  Stir to mix.

Even though these taste awesome together, put one or the other in a small bowl, and the other straight on the plate.  No mixing.  It's not right.

Enjoy.


Nutrition

Fresh Tomato Pasta, per serving:  Calories 304, Fat 8.0, Carbs 50, Fiber 4, Protein 9

Chicken and Artichoke Hearts, per serving:  Calories 278, Fat 8, Carbs 14, Fiber 6, Protein 30

Monday Night Music

banana pancakes



rainbow



hot cookin'



beautiful



smoke

Amélie

I've had Amélie since April 17th.  The beauty of Blockbuster Online is that you never have to return anything.

I'm not exactly sure what kept me from watching it all this time.  It does take constant attention (subtitles...), so for good or bad, it's not a movie that you're going to watch while doing something else.

I woke up early, made some coffee to take back to bed, and watched it while the rest of the house was asleep.

The movie was beautifully done.  I'm sure most of you have seen it.  The tiny girl looking up with her big eyes and secret smile; the perfect combination of innocent and devious. (sigh)

There was so much story going on, even without the language.  At one point, I paused for a minute, accidentally losing the subtitles.  I watched for 30 minutes without them, listening to the french, and didn't notice.  The expressions and camera said it all.  Language is overrated.

I'll add this to my list of favorites.  I'm sure I'll watch it again before I ship it back.  Tonight.

Free Range Ramble (not enough gusto for a true rant)

It's not what you think... 

I heard at least four different people today talk about how we're letting our politicians/government have "free range" with our money.  The phrase must have been in the news...

This is not a political point, it's a a grammatical one.  It's "free reign," morons. 

Free range is the freedom to wander about.  Mostly eating and not in a cage.

Free reign is the freedom to go where you like. Do what you want.

Free range chickens have free reign to wander about the yard..

Semantics, I guess.  You could make an arguement that either works, but you'd just be defending a mistake.  "Yeah, yeah.  I meant to do that."