At least I felt like sleeping like it was Saturday morning and had to convince myself that it was not.
Read Along With Me
Today’s passage from Notes To Myself.
Raping, hunting, throwing stones at wild-life, buying exotic pets, picking flowers, criticizing prominent people, may at times be an attempt to make contact with, even identify with, that which is free and beautiful and so frightfully unlike us.
To all who have helped me — Thanks.
You Know Something’s Not Right When I Pass On Free Food
One of the dilemmas I suffered last night was how not to be starving throughout Jay Maisel’s lecture. The doors for the event opened at 6:30pm, the lecture started at 7:00pm and ran until a little past 9:00pm. Since I drove to work yesterday I had the potential opportunity to stop somewhere prior to the lecture, but had convinced myself that it would be best to wait until I got back to East Atlanta (spread my cash locally and all that sort of stuff, and besides our newest establishment The Midway Pub has a couple of really pretty waitresses.) And then the people running the event brought out free food. While it was mostly standard fare, they did have a cheese tray and I have been on a cheese kick for the past two weeks. Remarkably, I didn’t eat any of the food.
My reward was a fairly tasty Mahi Mahi sandwich washed down with a Lagunitas Censored at The Midway Pub.
ITP Flickr Pic
The Atlanta Zoo has meercats…
… who are very willing to pose in amusing ways for photographers.
RealiTV Update: Top Chef
Ciao Nikki!
I got around to watching Wednesday’s episode last night. I am here to say that I thought the idea of working the contestants that hard was despicable. And who wants to have their wedding on Top Chef Top Chef anyway? Oh yeah, some girl from Marietta that’s who. There was something oddly familiar about that couple, perhaps it’s just that they looked like your average American couple?
I’m not the least bit sorry to see Nikki go. I didn’t care for the way that she cooked and I was truly bothered by the way she seemed to be leading the task then took a complete “I’m not leading this thing” attitude; leaders don’t do that.
I was impressed with King Richard’s move to give Stephanie the victory. I don’t know if he was being humble, she did make the wedding cake after all, or he simply wants to stop having a target on his back.
I was unimpressed by my girl Antonia’s attitude toward Andrew’s chicken idea. Even if she is 100% correct about it getting soggy in chafing dishes, and she is, she should have fought for the team victory over taking a passive-aggressive toward Andrew figuring he’d take the fall if they lost.
A Simple Request
Tonight I’ll be making a pork tenderloin; it’s possibly a test-run for next weekend’s camping trip. However, tonight I am making it for myself and can’t decided what I should pair it with. What side dish(es) would you you pair with a pork tenderloin? Would you apply a rub or cook it nekkid?
I guess vegetarians need not apply. 😛
And now for some ideas stolen from LiveJournal…
Current Mood – okay, but wish I had taken the day off from work
Current Music – Sirius Satellite Radio, Channel 26 playing The Kills — “U.R.A Fever” (I don’t much care for this song)
Website Of The Day – I have dug my own grave many times, mostly with relationships. However Dig Your Own Grave will have none of that pain; it’s a cool place to get Flash-based games and watch strange videos.
Exercise (b)Log – nothing
Monthly Foot Mileage – 6 miles
Monthly Wheel Mileage – 25 miles
Mode Of Transportation To Work – Marta
Monthly Marta Rides – 7
Consecutive Days Of Bed-Making (Longest Streak) – 39 (39)
May Goals
1) Run no fewer than 75 miles
2) Ride no fewer than 100 road miles
3) Ride Marta no fewer than ten times (five round-trips)
4) Read at least one book
5) Make my bed every day
Cheers,
Paulie [eatl/ga]
Darn, I haven’t even begun to think about next weekend. I can’t even think about this weekend yet.
I like sweet potates (roasted, with a touch of brown sugar/balsamic vingar & something hot, chipolte maybe) with pork. Asparagus is in season also…
Maybe we will hit Midway for dinner. It is going to be a very early night!
Have you made a decision about tomorrow?
I’m scared that next weekend is next weekend already! (You know what I mean)
Good suggestions. I’ll have to pop into a grocery store on my way home from the Marta station.
I haven’t been able to get out of bed before 6:30am this week so I will more than likely will oversleep tomorrow morning. If I don’t, I think I am going to attempt the ride — if for no other reason than to bring my camera and take group photos to satisfy my homework assignment. 🙂
Would you apply a rub or cook it nekkid?
Taken out of context your request for comment can go in many different directions 🙂
Well it is “the other white meat” y’now. 🙂
Debbie does a mustard based rub on her pork lion (yes, I know I didn’t spell loin correctly, but that’s what I call it.) It is really REALLY good. (Debbie would jump in at this point, but she is on the road back from Charlotte with some Yuengling… there! I said it.
Side dish? Roasted brussel sprouts… cut in halves, place on cookie sheet, drizzle with EVOO and stick in a 350 oven for 20 minutes or so.
Maybe a nice Chianti, and some fava beans, Clarise?
-FP
Cool, I hope you can make it.
We are leaving pretty early (6 am) but if you can make it to my house by then you are more than welcome to car pool with us. If you drive, I’ll have my phone with me…call me and we can meet up at some point.
I will have a cooler with beer and food…oh and beer! Bootcamp be damned!!
I will try to make it. I’ll most likely drive alone so I can set my own schedule (it is well known that I am a stubborn old man). If I head up there I’ll holler at you so we can meet up.
Bootcamp Smootcamp. You are planning to ride 45 miles tomorrow!
You are a stubborn middle-aged man… aiming for old age status.
-FP
I can contest to the roasted brussles sprouts! They are really good!
I usually make some kind of apple dish with pork.
You can never go wrong with smashed potatoes……. or maybe some angel hair pasta.
As for all you eating brussell sprouts, you will have to make that dish some day for me, I try to be open minded, but I’ve never had brussell sprouts that I’ve liked.
Since I can’t go to Rome tomorrow (we have to go to Conyers in the afternoon, and that is too much driving for me), I’m hoping to get a ride in tomorrow, but it may be mountain biking, since we havne’t been on those bikes in a few weeks.
and – you didn’t say, did you enjoy the lecture?
and- I know now why you dumped Survivor, cuz all the guys on that show this year are dumbasses…… but I thought last nights episode was quite humorous.
I agree…..all the guys on this year’s Survivor WERE dumbasses!
Barb, while I have to say I like brussell sprouts anyway, the roasting really brings out the good flavor. No sauce needed.
Next time you come out to the farm… we’re having ’em.
-FP
Okay, I am going to try the brussels sprouts tonight. Perhaps I’ll bake a few apples with and make a dessert. And just to poke fun at you Sal I am going to photograph it all. 😛
“WERE dumbasses?” Are they all gone now? Is Cerie still around? If so then I am so glad that I’ve finally broke myself of the Survivor crack.
Yes: all the guys are gone!! History!! Cerie is still there, Parv, Amanda and Natalie.
Photograph away…..just so you bring something homemade to the next bike ride/cook-out!! 🙂 Although the beans were very tasty!
Leaving in 15 minutes for a private Sweetwater brewery tour!!!!
For next bike ride I’ll have to think of something that will transport…
Sweetwater tour? SHOWOFF!!!! Have fun.
So I just remembered to answer this…
> and – you didn’t say, did you enjoy the lecture?
Yes! The lecture was awesome. Jay Maisel is an artist who I’ve been following for a little while. I recently read a book which was an interview he performed a few years ago. It was cool to hear him recount some of the questions answered in the book as well as to see some of the images that were in the book (which he went into a little more detail on). Maisel is an entertaining lecturer whose work can make you think about photography in ways that you normally do not.
Whew back from Charlotte and with Yeungling!
Brussel sprouts, yummy. You actually roast them in a 400 degree oven and you want some light charring. I sprinkle sea salt and fresh ground pepper on them along with the EVOO. Lately my pork lions’ have been going mostly nekkid with just some salt and pepper. I used some nasty ass spice from a southwest style recipe that scarred me, so I’ve backed away from the spice cabinet.
She’s back!
Hmmm, here I was going to go with a mustard rub and now you say mostly nekkid. So confused! 🙂 I think I’ll go mostly nekkid tonight and try rubbings later.
If today’s post/comments have not turned you off of this blog you deserve some sort of award. If they have, please come back Monday — things can’t get any worse. 😀
we could go downhill from here, but we’d have to work at it. 🙂
Barb – I hated Brussel sprouts growing up and this is the only way I like them. Steve had them as a side on something he ordered at Watershed and we’ve been keeping Brussel sprout farmers in work every since.