Venting -How is this okay

I had to tell my three year old niece. That her father canceled his visit and now she thinks god is mad at her. I am not a religious man by any means, but trying to tell a small child one of her parents couldn’t come see her without telling her how much he really does not want to see her just makes me sick.

While I have been writing on my projects I also deal with my niece and nephew some times just so they have some kind of a good influence in their lives with their father being a waste of breathable air. My brother and I have helped where we could. While he was training at the gym and while I was writing and studying we both watched the kids.

I just had to tell a three year old child that her father who gets supervised visitations from the state has not seen his kids in three weeks. His parents think that is just fine, and he can spend all the money they want without even thinking of the kids. This is why I cannot have kids of my own because I nearly wanted to introduce their skulls to the ground and plant them like a tree.  It makes me enraged and this past week I have just had to calm down about it. This week instead of writing or studying something I have been playing Fallout 3 to vent. Started this week from scratch and now I am just about level 16 where the cap is 20.

Sorry for the disappointment, but I am still quite hot under the collar so have a good week.

0 CommentsLeave a comment

Excerpt – Time, Fire, and Cuisine

To this day I cannot say how this classifies. It does not have recipes on every page like a cookbook, but it does have a flow I think so it just remains as a food book. Which if you do not know seems to be a good way to surmise my writings so far. I write about food, how food reacts in the world, how it can be made, how it can be tasted, and really I think you get a better appreciation for it that way. Otherwise it is just another food porno in the world where you can get just get a good camera and some clay and tell people what you created.

From one book to two, with pages that will be switched in and out before it is done.  Then begins the illustrations slash the getting the agents to look at it. If they like it then great if not then I will just have to learn and move on

December 1st – At the beginning

Writing this “little project” has been at the best of times vexing and at its worst one of the fastest routes to a migraine I have had to go on. Trying to figure out what recipes would be best suited while balancing the stories and techniques were difficult with some of the experiences as unique as any piece of fiction.

The reason those pages are there though are to help shed light on the kinds of people and situations that may have gone one. To eat a restaurant is a complex issue of so many things done well that sometimes it is just as much fun to watch the whole thing as it is to just eat what is on the plate. In every kitchen around the world there are many people trying to make their way through life from the server to the chef each with a story to tell. Since you cannot make it through the world without listening to a few you might as well enjoy the ones you do listen to.

Now, with the last month of this project I can truly say that with all the techniques, experiences, terms, ideas, and of course recipes there should be something for everyone to learn one thing at least. If I managed that I would call this a success whether it is how to plate, cook, do things on the fly or even my own little opinion in a grand world.

We all seem devoted to the end product without thinking about everything that made it get there. It seems to happen to me whenever I do go out and I have a great plate that I think of the stories that plate of food told of how it got there to the hands making it. Machiavelli, the man often credited to such a school of thinking, is dead. If people sold in to it as much as they say then at least he would have found a way to continue breathing.

Enjoy the last portion of this book as much as I did writing it, even if it just a couple laughs at my own opinion in life.

December 31st – Final Test

This book hopefully has taught some valuable lessons or at the very least made you chuckle once. Now for the exam. In previous tests you had to use what you gleamed to make a meal. After your finished you need to compare to the dish you had to make at the start. For this time make three dishes from previous experience two of them have already been chosen.

For the first dish: Remake your first test dish and improve upon it using everything you have learned.

Made:_____________________________________

Second dish will be the dish incorporating recipes or formulas in your own plates. Improve upon this recipe and truly make it your own.

Made:________________________________________

The last dish will be your own. Have a friend pick one protein, one starch and one vegetable without your knowledge. Cook for them in the span of one hour a dish a full composed plate of food with the three main ingredients and whatever you have in your pantry.

Made:_______________________________________

Friend: ______________________________________

Protein:______________________________________

Starch:______________________________________

Vegetables:___________________________________

See how far you have come in the span of a single year. Every day you spent reading this either for a few minutes or few a couple hours. Learning what can be in the kitchens as well as the techniques and a good many recipes can be enough for a book. If anything I hope this will not sit loveless on a shelf instead being carted around as a fun read or even as a foot stool because this thing was much bigger then I thought at the beginning and I am proud to see it done .

0 CommentsLeave a comment

Excerpt – Time, Fire, and Cuisine

For some reason this salad is on most of the menus I see so after a while I just broke down the plates in to numbers I can handle. Having the walnuts made in larger batches means you can play with them in other things like cereal or your go to grazing snack. For those who do not like blue cheese then I have used a good brie as a substitute and a little more salt on the salad overall to balance. Salads really get the short end of the stick because to do it well you must compose a dish without so many of the long cooking methods found in normal entrees.

Revising wise I think my grammar could be done by a sixth grade who just had his first Jack and Coke but that’s okay because it will be a funny point to start from. Everyone should have that point where they start a project where they can look back and just laugh at how bad it was with their friends.

November 6th – Blue pear salad

For the greens you want equal parts of mache and arugula lettuce as well as whole spinach leaves. Check all of it for rotting bits as well as bugs before putting it down to work on the rest of your items. You can do this in a main bowl where everything else will be added or you can save it all in different smaller containers so you can toss it all and go quickly later in the day.

1:1:1 Arugula to mache lettuce to salad spinach

In the case of the vinaigrette you want to use your best oil and vinegar. A good pair to shoot for is a virgin or extra virgin olive oil matched with either champagne or balsamic vinegar. Each will work with the other ingredients. Make sure to whisk it or even build it in your food processor to keep longer before breaking.

3:1 Good oil to champagne or balsamic vinegar

Mix well before putting away. Add some walnuts to the amount of a quarter of the total greens. Before adding them straight to the greens you can candy them with a mix of butter and brown sugar in the ratio of six to one. Melt the butter before tossing your sugar in to dissolve.

4:1 Total greens to walnuts

6:1 Butter to brown sugar to candy your walnuts

Next take some blue cheese to half of your walnuts to add some salt to the dish. Make sure to not burn your nuts as you candy them.

2:1 Walnuts to blue or Gorgonzola cheese

Toss everything together before topping and enjoying. Finish everything with pear fans cut on top.

Did an extra one since summer is coming around a nice salad wouldn’t hurt.

0 CommentsLeave a comment

Excerpt – Time, Fire, and Cuisine

Coming from the Pacific Northwest there just has to be some recipes with seafood. This one is a good way to do any white meat fish and it doesn’t take million dollars to make either. Chicken works well for those who do not do well with fish. On previous pages you can also see how people are supposed to grow so that nothing is impossible and after reading my books you could cook a lot better. That would be the plan at least

October 6th – Fish a la Piccata

Translating loosely to miller style fish this works best with white meat fish fillet. Trout is the recipe here but halibut and cod can work if you so chose. Any white meat fish is acceptable as long as it can hold through a pan frying. The fat of choice for this recipe is a blended olive oil or clarified butter. Pat the fish fillet dry before dusting with an all purpose flour. In the pan an ounce of your choice of fat should be simmering from the heat.

Place your fish in the fat to let it cook. If one side has skin then you will want to let it cook more on one side then the other. On the other hand skinless fillet can be found although they do break up easier. As the meat cooks you will want to make a sauce to accompany it.

Mince six small capers with a heavy pinch of parsley so that you are left with equal portions of each.

1:1:1 Minced capers to minced parsley to lemon juice

After your fish cooks dump the sauce ingredients in to saute for a moment. Next you will want to remove it from the heat while swirling a pair of small half ounce chunks. Monte Au Buerre in full affect your sauce should be warm and ready while your fish has rested slightly before plating.

Pour a small portion of the sauce under the fish as it rests against your starch and vegetable of choice before ladling a small amount over the top of it. It should have a nice looking dark colored sear that can hold up to the sauce.

If the salty flavor of the briny capers isn’t really up your alley minced sweet pickle or cornuchons can be supplemented for a portion or for the entire part of the capers.

0 CommentsLeave a comment

Pokemon Fusion :)

I am a video game fan. Big surprise, right but the reason for today is not to talk on something like a project or a moment that angered me. No, this time I found something cool and this is just to kinda show it here. Pokemon was a game that sat as the gatekeeper in my electric purple game boy color. Whenever there was good or bad to be had my game boy was there to burn away the time.

http://pokemon.alexonsager.net/

If you like pokemon then this a nice little thing to play with.

Back when I played though I picked my Bulbasaur and soon after caught myself a Pidgey.

Bulbasaur was my guy and he grew and evolved. My team would continue to grow and change eventually until I got my third mainstay Snorlax and my Haunter. My friend then traded may so it could evolve in to a Gengar.

Rare or legendary Pokemon didn’t really do much for me except for the single one you could catch only after the elite four provided you did not glitch out the game.

 

Some times I would get pokemon because I just liked them. Cubone and Farfetch’d would be ones I would have just so I could have them and back when I was younger I would pretend to be a pokemon trainer.

 

I’m having too much fun with this. Here is the link. May happy trails await you and your pokemon. Work post on the end of the week, toodles.

 

 

0 CommentsLeave a comment

Excerpt- Time, Fire, and Cuisine

Sometimes when you need to impress people you need to just get them some food. When you use an alcohol for cooking it is always good to use something of a mid shelf booze. A lower one if you need to burn it off first never get the bottom shelf stuff as most times that stuff is not fit to remove fingernail polish let alone drink.

September 17th -Fruit Romanoff

This dessert comes from much the same line as the zabayon sauce. Both are sauces that work to best show the texture and flavors of fresh fruit. Made from whipped cream folded in to an equal part of sour cream this is easier then to whisk heavy zabayon.

1:1 Heavy cream before whipping to sour cream

Mix the sour cream with a shot of brandy for every cup. Then add an equal part of brown sugar to brandy to the sour cream.

8:1:1 Sour cream to brandy to brown sugar

Whisk the heavy cream until it reaches medium peaks. If you have an electric hand held mixer I would suggest using it especially if your not to strong in the elbow or are not making large batches at a time.

Fold your whipped cream in to your sour cream in thirds as to not lose any of the air you worked to put in to it. For making desserts for events it handles well in if it is made the day of the event. If you hold it for more then twelve hours the bacteria in the sour cream will continue to do their work making your sauce more tart and throwing off the balance. It becomes a sweet crème fraiche and is definitely usable just not for the original purpose.

You can use it to layer different fruit between layers of sauce. Compotes of pear and apple can also be used as well as any small dice in a small amount of sauce. Being dairy based it gives you a lot to work with for what else you can use. Other alcohols in reduced form, cheeses, other fruit, some vegetables, classic dessert sauces, chocolate. Being only slightly sweet makes it an easy tool when creating desserts to your own will.

This is not a bad desert when time is working against you and you have some energy to spare. Warmer months and fresh fruit with a homemade sauce

0 CommentsLeave a comment

Even for a villain #ItsStillOkay

This was a little thing for the #ItsStillOkay writing challenge.

I have lost everything of value. My wounds weaved multiple masks of blood of the years as I tried to figure what to fight for. Hundreds of confrontations scar my form as the time passes me by. Opportunities given at will to those who have not earned it nor even wanted it just using it so someone else does not.

There is not heart left to love at the cost of everything. She was pulled from my life and left only a chillingly harsh realization of my situation. A return after my health, love, and faith are stolen is only a single important mission. Sitting in my bed letting the medications do as it was intended after looking at what I was. Trying to help others do what many would say is the right thing, and being called the moralist or the knight only for it to all fall.

Finding sickness after sickness claim me, and malady after malady take its toll that the mission is shown again. This world needs someone like me not for all the good people left needing to have someone like them succeed, but for someone to become the worst of the worst so that all the bad in the world will take their eyes off those good people and focus on their own survival.

Pulling myself up from my bed. It is all going to be for the mission one last mission to finish the job, finish the fight and maybe let those who got some peace make their moves. When I will fall those friends who left will be there and those still here will have their chance. For that and that alone when it finally happens it’s still okay.

————————————————

So that be it. The challenge is linked below

Its Still Okay!

 

 

0 CommentsLeave a comment

So my father recently started his own adventure riding across the country on his Harley.  All this was the epilogue after a painful loss in our family he decided to take the trip that he and his girlfriend were supposed to take. To help catalogue his adventures he has his own Facebook page that I will link down below and if you want to see what he is up to he does post his pictures from there.

He as to my knowledge has not done a whole lot of professional writing, but he will be doing some articles for the Harley owners group. More info will be on his page where you will find a lot of information about things he has found on his trip. Roller coasters will be big in the future of this trip as that was the main point of it when Tana was around.

https://www.facebook.com/Tanaghostrider/

I think it will be interesting to get to see some of what he does during he does during this cross country adventure.

0 CommentsLeave a comment

Excerpt – Time, Fire, and Cuisine

One of my first friends in college was a Hawaiian girl and between my accent. I sound like a complete bumpkin accent and her pigeon speak it seemed we could understand each other without having to talk to anyone else. The difference is akin to Moxxi from Borderlands with her normal voice and her accent. Below was the first dish she told me about back on the islands.

It was also with her that we talked what kind of books and what we hated about cookbooks nowadays. They seemed like glory shot filled food porn magazines and they did not teach or better someone’s cooking ability. Having this up now on my own blog kinda makes me look back at the path to get here and to any would be authors wanting to start a book of any kind. Be in it for the long haul.

July 9th – Spam musubi

Knowing that musubi is a Hawaiian dish on default we are going to pair it with something that is about as integrated in to the island cuisine, spam. Looking at the can some people may not enjoy the taste of such a thing and if that is the case you can remove the spam for some spicy Portuguese sausage.

Start your preparation by taking some good sushi rice or in the case that none can be found some medium grain rice cooked so that it is slightly sticky. This can be done by finding a rice grain with a lot of starch and only rinsing it once in cold water quickly. Like the Japanese sushi you will need to create a blend of your favorite vinegars to flavor the rice. I prefer mixing a batch of vinegar that is a quarter of the dry rice by volume. My vinegar mix starts off at 3:2 rice wine vinegar to apple cider vinegar.

After mixing up the vinegars in a container and your rice is cooked you want to remove the rice from the pan in to a bowl preferably wooden. Wooden bowls, not being so popular though may be hard to get to so just relax before taking your favorite mixing bowl out.

Before you flavor the rice though on a cutting board take your spam, remove it from the can and cut in to slices as big as your middle and ring finger combined. Begin cooking these in a pan letting them crisp up a little before topping your rice.

Place your rice in to a bowl and with a firm spatula begin breaking up the rice until you get a half dozen large clumps. Then slowly pour in your vinegar while breaking down the sticky ball so that they have a slightly tacky surface while appearing moist.

Shape your sushi to be held with two fingers. Begin shaping your race making sure to wet your hands as the rice will stick to your palms less. Finish by topping your creation with your fried spam or sauteed sausage. Matches well with anything teriyaki flavored as well as a light seaweed salad.

Sushi rice – 4:1 dry rice to vinegar mix by volume

Vinegar mix – 3:2 rice wine vinegar to apple cider vinegar.

0 CommentsLeave a comment

Dear Twitter

Dear Twitter,

You will have never heard of me, but I am just one of the many people that tried to make a little bit of home on your site. Guessing at the prior sentence can lead one to believe that I am not having the greatest of luck with it, and that is correct. Why, though baffled me because it seemed to me so many people were able to use it for all their projects. I even took classes to brush up until a sudden though caught me.

The physical processes of Twitter is not the problem. I cannot communicate effectively in the 150 characters to make any point I want to make a waste of all the time put in.  Some people can do it well, others need to be more freely to form their statements and that’s okay.

Some of the people you have though are the exact kind of people I just do not want to associate with on a scale that makes me think that being a true to form super villain actually seems like a sensical route. Once again, some does not mean all.  I would like to talk with some of the people on there as it would a nice way to open your mind further.

Just though, the majority of people on your website from my own experience have to be some of the most idiotic subjects in the history of failed lab experiments. Trying not to say anything about it would not make much difference, and I could do something a little bit more positive. Business plans, editing, writing, making my games, and anything else I may want to do.

Maybe, I just need some time to acclimate to the new form of communication. Maybe, I need to get used to what people think is important. Probably should stop thinking I have have found the bottom of the idiot barrel on the internet because that always goes badly. No matter what the reason is. It is about the time for me to look and go is it useful enough that I should continue trying or is it something that I should fall back until either I get used to it more, smarten myself up on it, or find myself an audience that actually has enough of a spark floating between their ears to bring a double AA back to life.

Call me old fashioned. Call me a raging idiot if it makes you feel better, and that could very well be the case. I am not safe from the sheer stupidity either. In any case hope your people are brighter and your days more enjoyable.

Sincerely,
Oneguyinportland

Also, what in the flying blue circle of hell does bae mean?
0 CommentsLeave a comment