Well, if you’re like me, you’re having a really hard day dealing with the bankruptcy of one of the world’s best catalogs to ever make its way down the shitstream from God’s trash can on the crap ferry to hell. SkyMall. Continue reading
Servicey
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In 2015 everyone has rage about the concept of manspreading. There are those who think anyone who manspreads is not only a rude jackass who revels in splaying his junk in an apparent display of superiority, but who is also attempting to suggest to you, unexpecting female train rider, that you should not only behold all that is magnificent about male genitalia, but be so threatened by the glory of every man’s significant crotch circus that you should swoon and feel a bit faint just by being in its presence, if not fearful of its magnitude. All the while, pro-spreaders say simply, “Dude, my balls get hot if confined, so I need the space to keep things loose and moving ‘down there.'”
So who’s right, and more importantly, how do we solve the problem if indeed there is one. Continue reading
Happy New Year, Crasstalk! For anyone who made a resolution to eat healthier, here’s a little salad you can whip up in around 15 minutes.
I come from a big “oranges in the Christmas stocking” family. And so does my husband. I think it’s a beautiful tradition. Our respective family’s give oranges (along with a gazillion others I suspect) because in the not-so-distant past of the depression, oranges were like gold to our grandparents and great-grandparents. (Or in honor of St. Nick throwing gold into Christmas stockings in folklore. Either way, oranges equal gold, baby!) Continue reading
Face it, you end up doing something on New Year’s Eve. Some options are better than others. Here’s your not-at-all-official-made-up-on-the-fly ranking of New Year’s Eve activities. From best to worst. Continue reading
In summer there’s nothing more decadent than having a plethora of herbs to play with. In the winter, a bunch of oregano costs $2.00 for an anemic bunch of straggly little greens. In the summer, you can purchase a bunch of oregano the size of your head for $1.50.
What’s not to love about that? Continue reading
Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
My father-in-law is a vegan and he mostly lives on tofu. Not that there’s anything wrong with that. In fact, I never really enjoyed tofu until he made me his signature dish.
He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s there. Continue reading
It’s holiday baking time. You should make a fruitcake. Yes, yes, I know. Fruitcake gets a bad rap. But this one is good, and doesn’t have the weird neon colored fruit things like cheap lousy store-bought fruitcakes. This version is adapted from Alton Brown’s recipe. Now, there are some crazy complicated fruitcake recipes out there, but this isn’t one of them. This one is pretty uncomplicated and easy to do, and the crapload of dried fruit in it will keep you from getting scurvy during the long winter. For this recipe, there are three basic preparation stages: rehydrating the dried fruit; cooking the fruit in juice, and spices; and then the final assembly and baking. If you don’t have a lot of time, this is a good holiday recipe for you, since you can do one or both of the preliminary stages and save the baking for another day.
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A couple of weeks ago, my mother and I decided that we’d go a little off the beaten path when it came to Thanksgiving this year. We thought we’d mix it up with some new recipes.
That was the plan. Continue reading