| obama and biden in beaver on friday - first rally |
[28 Aug 2008|01:36am] |
From Thursday's Post-Gazette:
With Michelle Obama and Jill Biden, the Democratic team's first post-convention stop will be at Irvine Park, in Beaver at 7:30 p.m. tomorrow. The next day they'll head off through Ohio and Michigan.
What I've heard is that people will be let in at 6:00 p.m. Because it's a public park, I'm not sure how they're really going to keep people out earlier than six. I'm sure security will be intense. Tickets were given away at the Obama office on Wednesday night, but I'm guessing they were for what might be actual seats. (Didn't get one, myself. Besides, I have to work.)
For more information, including ticket distribution sites and times, click here. Beaver PA MAP
In the meantime, say "Obama and Biden in Beaver" five times, really fast.
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| phipps |
[28 Aug 2008|12:54am] |
Has anyone been married at or gone to a wedding at the Phipps?
Was it relaxing? Did it seem upscale? Difficult to coordinate parking? Did you eat food from the Big Burrito group? How was it? What kind of menu did you have? Were you in the outside garden or indoors?
Please share your experiences. If you had your wedding there or know someone who did, I would be *really* interested in emailing that person and asking them all sorts of bride-to-be questions. Thanks!!
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[27 Aug 2008|11:22pm] |
ok this is going to seem like a weird request, and i know that it`s like MONTHS later.
But for game 4 of the Flyers/Pens series, I was that Flyers` fan at the Mellon that night. I was interviewed and the next day I went looking online to find myself, but came up with nothing. (i never even thought to just go buy a freaking paper. I didn`t ask the interviewer what paper she worked for. i was more shell shocked).
Today I just found out that I actually was in the paper, but the girl who told me can`t remember which paper it was. I`m assuming it would be May 16th's issue.
If anyone remembers seeing this, and which paper, could you tell me? I would really like a copy (or two). If you have it, and would like giving it to me, comment here and I`ll message you with a place to send it.
here`s a picture of me from May if it helps to jog a memory.
thanks so much ♥
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| it's a hard knock life for us [squatters] |
[27 Aug 2008|10:12pm] |
| [ |
music |
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m.i.a. stuck in my head |
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it's raining really hard and for some reason i have an internet connection in my car, parked on 14th street in the southside. i'm sitting in my car because one of my best friends thinks it's fucked up that i'm staying on a basically vacant floor in the same house as her x boyfriend. i really don't have anywhere else to stay right now, and he was nice enough to let me crash on one of the couches in the basement. i have to pee really bad. my phone's almost dead. at least i showered.
i'm sad i haven't been out and about taking photos lately. hopefully i'll get the job with the post gazette and be on the field again. life is almost looking up lately, and i like that.
the rain is very soothing, and sadly, this car feels like home.
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| Sourdough Rye in under a day |
[27 Aug 2008|09:01pm] |
And problem solved!
I added maybe 1/4 a cup of bread flour to the mix (it was done by feel rather than weight so I can't be precise. A few more times and I'll modify the percentages of my take to include this). And I did this in the middle of a Hurricane Fay induced Georgia rainstorm no less (I baked instead of going to class in the nightmare combo of weather and traffic).
My one lamentation is the thickness of the crust. I overshot the mark from crisp and went straight to hard as a week old baguette. This tells me there was actually too much vapor action, and considering I pulled out a trifecta of techniques to cultivate that, I really don't know why I'm surprised.
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| New to the community :) |
[27 Aug 2008|08:15pm] |
| [ |
mood |
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 optimistic |
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I live in a house that is split in two apartments, and the main kitchen is upstairs (with my mom). Downstairs I have a kitchen-ette, complete with mini fridge, microwave, blender, and sink.
With those items, what are some meals I would be able to cook? I've never really cooked before, and my mom works nights so she sleeps during the day and cooking in the main kitchen wakes her up. Any suggestions are welcome! Thanks :O)
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| MBP hosts Electric Larryville IV, Rock N' Roll Movie Night, & More! |
[27 Aug 2008|08:08pm] |
THIS JUST IN: Friday, August 29 -- Min does the keyboard thing for IvenFaint this Friday night at Howler's Coyote Café with the ever-awesome Debutante.
Show starts at 9pm.
Tuesday, September 9 -- My Boyfriend the Pilot swirls and twirls the ethereal and the phantasmal like audio ice cream at Your Inner Vagabond in the next installment of Electric Larryville, the series that showcase the most innovative electronica this city has to offer. Also on stage will be lovely people like IvenFaint, with their shoegazey guitars and sultry female vocals, and Axiomatik, making his Pittsburgh debut by taking back the word synthpop with some yummy (and cruelty-free) synthesized ambient/IDM casserole.
8pm – close.
Wednesday, September 24 -- minmei shares some gems from her extensive archives of VHS-oterica at Your Inner Vagabond's Wednesday movie night to bring you her own Rock N' Roll Picture Show, featuring three stylistically striking films with some wonderful music: |
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- The Monkees have a psychedelic romp in Head, co-written by Jack Nicholson and featuring cameos by Victor Mature and Frank Zappa.
- David Byrne directs and narrates his zen character study True Stories, starring John Goodman and featuring nine songs by the Talking Heads.
- Richard Elfman (Danny's brother) pays an adults-only homage to Max Fleischer with Forbidden Zone starring Herve "Tattoo" Villechaize and featuring an early lineup of the Mystic Knights of the Oingo Boingo.
Films start at 8pm.
Be sure to stay tuned for details on:
The Harmony Modern Art and Music Festival – date TBA
Electric Larryville @ YIV - October 2.
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| MBP hosts Electric Larryville IV, Rock N' Roll Movie Night, & More! |
[27 Aug 2008|08:08pm] |
THIS JUST IN: Friday, August 29 -- Min does the keyboard thing for IvenFaint this Friday night at Howler's Coyote Café with the ever-awesome Debutante.
Show starts at 9pm.
Tuesday, September 9 -- My Boyfriend the Pilot swirls and twirls the ethereal and the phantasmal like audio ice cream at Your Inner Vagabond in the next installment of Electric Larryville, the series that showcase the most innovative electronica this city has to offer. Also on stage will be lovely people like IvenFaint, with their shoegazey guitars and sultry female vocals, and Axiomatik, making his Pittsburgh debut by taking back the word synthpop with some yummy (and cruelty-free) synthesized ambient/IDM casserole.
8pm – close.
Wednesday, September 24 -- minmei shares some gems from her extensive archives of VHS-oterica at Your Inner Vagabond's Wednesday movie night to bring you her own Rock N' Roll Picture Show, featuring three stylistically striking films with some wonderful music: |
| |
- The Monkees have a psychedelic romp in Head, co-written by Jack Nicholson and featuring cameos by Victor Mature and Frank Zappa.
- David Byrne directs and narrates his zen character study True Stories, starring John Goodman and featuring nine songs by the Talking Heads.
- Richard Elfman (Danny's brother) pays an adults-only homage to Max Fleischer with Forbidden Zone starring Herve "Tattoo" Villechaize and featuring an early lineup of the Mystic Knights of the Oingo Boingo.
Films start at 8pm.
Be sure to stay tuned for details on:
The Harmony Modern Art and Music Festival – date TBA
Electric Larryville @ YIV - October 2.
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| APPLICATION |
[27 Aug 2008|07:16pm] |
| [ |
mood |
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 happy |
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| [ |
music |
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paramore |
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| raw onions vs onion powder |
[27 Aug 2008|06:29pm] |
my tummy cant handle raw onions.
i'm making macaroni salad, and would like that onion taste, but i dont dare actually put raw onions in. will using a little onion powder give a similar taste?
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| Chocolate cake recipe |
[27 Aug 2008|03:25pm] |
My birthday is this weekend, and I'm looking for a very specific type of chocolate cake to celebrate it with.
I want something very moist and dark, and very dense - but a spongy dense, NOT a flourless cake kind of dense. Does that make any sense? I want it cakey, not fudgy, but still moist and dense.
Any ideas? My two usual chocolate cake recipes are pretty light and fluffy, and they're awesome, but not what I'm in the mood for this time. I'd call it devil's food cake, but the last devil's food cake recipe I tried was also fairly light and fluffy, so I'm not sure that's the right name.
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| Appetizers! |
[27 Aug 2008|06:08pm] |
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mood |
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 unimaginative |
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Ok folks,
My family is very much of the One Course variety, so my repertoire of appetizers is really pathetic. CHEESE AND CRACKERS! BRING IT ON! *ahem*
Anyway, any creative ideas for a minimal-ingredient-creative-beyond-cheese-and-crackers appetizer?
Also, I opened a can of Chipotle peppers in adobo. What on earth do I do with the rest? Separate them out into baggies and freeze them?
Oooh! Bonus points for an appetizer with chipotles in it. HA!
In return, I offer up the recipe I used the original chipotle for (courtesy of Emeril)
Chipotle Mayonnaise:
1/2 cup plus 2 tablespoons mayonnaise (I am a wuss. I added more mayo to cut the heat after the fact)
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
2 teaspoons adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried crushed oregano
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve.
I have been using this on EVERYTHING. Egg sandwiches, chicken quesadillas (instead of sour cream)...
Thanks!
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| Soup! |
[27 Aug 2008|03:14pm] |
Okay, very random, but I was watching Scrubs and the janitor was eating soup, and now I must make soup tonight!!
What are your favorite kinds of soups to make? Preferably un-creamy.
(I know I request that a lot but my boyfriend HATES cream cheese, sour cream, anything creamy and he'll only eat cheese if it's on a sandwich.)
TIA! :)
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| Banana Nut Crumb Muffins |
[27 Aug 2008|03:34pm] |
This is my second time making these. They looked similar to hockey pucks the first time (I over mixed), but thankfully, they didn't this time! I think they turned out great, and they taste even better.
( more pictures & recipe behind cut )
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| Quick dinner idea? |
[27 Aug 2008|05:21pm] |
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mood |
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 busy |
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Hey folks, I have sausages defrosted, and I was thinking about doing something with potatoes, possibly onions. Does anyone have any tried-and-true recipes in the arsenal, or perhaps any suggestions?
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| Leftovers and... the science of tempering chocolate? |
[27 Aug 2008|03:10pm] |
I've recently moved, and I'll be honest... I am not used to dealing with leftovers. I am a very small eater because I am also a very small person (4'9" and 95 pounds), and normally, I have someone else around to eat any leftovers of whatever I make. So now I've realised I've got to save money and figure out what to do with some leftovers...
I just made a bunch of lemon-rosemary chicken, something I've made many times, cause I love it so much. It's basically just chicken breasts marinated in a mixture of fresh lemon juice, fresh rosemary, and a bit of olive oil/salt/pepper. I also cut open the inside of the chicken breasts and put a sprig of rosemary in them and slices of lemon so the taste isn't just on the outside when I bake 'em. Mmmm, delicious.
Anyway, I froze the rest of the chicken breasts, but still marinated a decent amount of the chicken. The only other thing I've ever done with this chicken is to shred it, add mayo, and make it into a sandwich. (Which is also heavenly. I dunno, I really like lemon and rosemary.)
Does anyone have any other ideas? I'm thinking maybe adding it to some sort of rice dish, but what could I do with that to give it a bit more flare? Or a pasta dish with some light sauce (but what sauce goes well with rosemary?) Or maybe another variation on a sandwich...? I honestly have no idea what to do with it! Things I can put in a lunchbox are also a plus, saves me money since I have an hour and a half long break between classes.
P.S. Any other fun leftover ideas for anything else would be great, too! I need to start learning how to make things that will carry over nicely into leftovers, without me getting bored of eating the same thing. I suddenly understand the woe of people who cook for families...
Also... I recently read what tempering chocolate was. Interesting! Does anyone know the science behind why this works the way it does?
Thanks so much.
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[27 Aug 2008|03:58pm] |
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I feel dumb for asking this question but how do you cook kilbaska? I've never cooked it before. Can you cook it in the oven or do you have to cook it in a pot of boiling water?
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[27 Aug 2008|02:26pm] |
I love chinese table mustard. Is it hard to make at home?
Or, does it last long in the fridge? I am so weary about Chinese stuff since I got really sick on it once.
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| Chicken stew |
[27 Aug 2008|01:56pm] |
I made this for dinner last night, and it was *delicious.* Really excellent, served over rice cooked in chicken stock. Fairly certain that you could make it in a crockpot quite easily as well.
Chicken Stewed with Garlic and Fall Vegetables
Adapted only slightly from LifeScript.com
Ingredients
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken thighs (about 5 or 6)
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds (or potatoes, or artichoke hearts, or green beans...)
2 cups chopped, canned Italian tomatoes with their juice
1 bay leaf
rubbed sage
poultry seasoning
salt to taste
freshly ground black pepper
Cooking Instructions
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan. The wine does not need to evaporate completely.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice*. Season to taste with additional salt, pepper, sage, poultry seasoning. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken and veggies are completely tender, about 30-35 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls over rice.
* It didn't look like enough liquid to adequately cook the parsnips and carrots, so I added a third of a cup or so of the chicken stock in which I was going to cook the rice. Turned out just fine. :)
It made enough for dinner with plenty of leftovers for tonight's dinner as well!
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