jaara:

do urself a solid 2k16: this year should be full of doing favors for ur future self. if ur super tired but u still have homework, outline what u have to do so u can finish it faster in the morning instead of leaving urself with a blank page and more stress. figure out what u wanna wear tomorrow the night before so u have more time in the morning to do others stuff. if u see a snack u like get it and save it so u can have it later when u forgot u even bought it. the best moments are the ones where ur like ¨damn i really came thru for myself.¨ be ur future self’s best fren

Me dunking my peanut butter cookie into my boxed chianti: It’s peanut butter and jelly!

social-cap1tal:

Capitalists: It’s human nature for a small number of individuals to take control of the planet’s fresh water supply and demand that people pay in order to use it.

smokeybissli:

questionlife:

I opened the door and only Arthur came inside. It’s raining. I couldn’t find the other cat. She’s usually the first to come through the door, so I got slightly worried.

Until

actual photo of @fedspotting 

dduane:

Friends are coming over.

Shin of Beef Stewed In Wine

• 200g smoked back bacon or salt fatback pork, chopped
• 1 tbs Olive oil
• 1 Large onion
• 2 Cloves garlic
• 2 kg Shin beef cut into generous chunks (off the bone) w
• 1 tsp  black pepper
• 1 Bouquet garni
• 250 ml strong red wine
• 250 ml beef stock
• 1 tsp ground black pepper
• 1 tsp salt (optional, see note)

Put the bacon or pork, with a tablespoon of olive oil, into a heavy casserole. When the bacon fat runs, add the onion and garlic and cook, stirring constantly, until slightly soft and golden brown.

Arrange the pieces of shin beef on top and grind or sprinkle on the pepper. Add the bouquet garni (one of the “teabag” ones or a small bunch of parsley, thyme and bayleaf tied up with string).

Pour in the red wine and bring to a fast boil for a couple of minutes. Add the beef stock and allow to boil again.

Now cover the casserole with paper or foil and a well-fitting lid and transfer to a very slow oven, 290 F / 145 C / gas mark 1 (lower for a fan oven) Check in about 3 hours; the meat should be fork-tender but not falling apart. The cooking can also take place at a slow simmer (cf. mijoter*) If the sauce is very runny, ladle most of it into another saucepan and boil hard to reduce.

Serve with a green vegetable, potatoes or rice to soak up the sauce, and crusty bread to chase the dregs.

(NOTE: Because of the salt in the bacon / salt pork and stock, additional salt is optional. Also, reducing the sauce will intensify the saltiness.Taste, and only salt if required when cooking is complete – alternately let each diner salt at table to their own preference.)

*Richard Olney’s loving dissertation on the meaning of this word, in Simple French Food, is worth posting if I can find it while I cook. The tl:dr; form: Simmer so very slowly that only the occasional small bubble rises to the surface.

(Translated from a recipe found at the Minitel site of the French Association of  Tripiers and Specialty Butchers, God knows how long ago)

detenebrate:

detenebrate:

People are always like “Yea, the lords in the middle ages were selfish. They kept the peasants in squalor and left them illiterate and the people could barely get enough to eat.” And I just gesture towards Appalachian shanty towns, to the state of inner city schools, to food stamp funding being cut.

“Whose degree is useless now?” I quip from the saddle of my destrier as I close my beaver, bring my lance to its resting position and prepare to enter the lists.

I’ve no memory of writing this. And yet, I still approve. Well done, probably-a-little-drunk-past-me. Well done indeed.