What about this side of the pond?
Just received a notification that Paul Weller is touring. Sweet!
I look at the cities and dates. Um, not so sweet. Touring in the UK? What about here? I’m sure there are enough aging punk rockers and lovers of the Jam/Style Council to fill the venues.
Heck, if need be I’ll even share my Geritol with ya.
Edit: As it turns out, ol’ Paul will be playing in Toronto on September 7. Guess I need to find a babysitter.
We’re going to pray at the Y-M-C-A
I went to the gym the other day, opened a locker door, and found this inside. There’s nothing else written on the bottle, no double-sized French lettering, no instructions on the back (and really, what kind of instructions would there be?), just “Holy Water” embossed in gold leaf.
Whoever forgot it there, I guess, is using the bottle to hold his shampoo or body soap. Was it a priest? Does the “C” in YMCA still stand for “Christian”? Questions, questions.
I used some to wash my hands, but unfortunately it burned.
Mmmm? Dog biscuits
Got this recipe from the latest edition of Ricardo‘s magazine. I can’t help it, standing at the check-out, needing something to read, some of the recipes look kinda good. Oh, and the milliner seems to get weak at the knees whenever she sees his picture. Me? He kinda creeps me out, in a very undefinable way.
Anyhow, I found this recipe and, lo and behold, the dog sure does like ’em. Mix together 3 parts whole wheat flour, 3 parts corn flour, 2 parts chicken stock, to 1 part peanut butter and 1 egg. Roll out, cut into shapes, and cook at 350F for 20 minutes. I tried as much as possible to use organic.
It’s kinda sad, however, that we have to bribe her with these dog biscuits in order to get her to eat her regular (and not entirely inexpensive!) food.
A single plum, floating in perfume, served in a man’s hat
Now, I’ll admit that we make the occasional foams at home, that I’ll deconstruct my Croque madames or Cesar salads, heck, I’ll even use gelatin sheets on from time to time.
However, even I can appreciate this view on molecular gastronomy.
The Tinman's Thoughts 