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I had a pretty long day and week, and missed lunch today, so I made myself a ton of food. The weather’s been great, so the grill was the clear choice tonight.

My meal included pork tenderloin, locally made andouille sausage, organic onion, green beans, tomato and yellow potato. Everything was grilled except the beans, which were sauteed with olive oil and a tiny bit of European style butter (85% butterfat). The grilled foods were seasoned with only kosher salt, and the pork also got a little pepper. The onion was cooked directly above the pork, so that some of the juices would drip down and add some mild flavor to the meat.

I have leftovers that will feed me all week, and I’ll be making some tasty sandwiches.

Sunday morning at 2 am, as most of you know, was the beginning of Daylight Saving Time in the US. That means you lost an hour of sleep, probably enjoyed the fact that sun stayed up until a reasonable hour, and might have been a little annoyed this morning if you had to go to work.

My coworker was lost in the time warp. While he is sitting only a few feet away, his actual thought process is trapped in the future. Everything he says or does refers to events that have yet to happen. The real problem here is that by mentioning these future situations, he’s altering the present in a way that causes ripples in the future. This is driving him insane at a rapid pace.

For example, he has already sent out several instant messages to myself and Graham, with seemingly no context whatsoever. These messages, to him, are supported by a conversation about something that will presumably take place soon. Because we haven’t yet had this conversation, our uninformed responses make him think that we either ignored him or are possibly fucking with him. In reality, we haven’t even had a chance to ignore him.

Because he can’t reconcile the future he is unknowingly destroying and his perception of reality, he is beginning to lose his connection with the actual present reality. This is interesting to watch, if nothing else.

If you’re paying special attention to details and are thinking “wait, shouldn’t he be trapped an hour in the past?”, I’ll note that my theory is still in its infancy and is subject to change.

I’ve continued to work on my pizza, and tonight’s result was worth mentioning. I focused on controlling the moisture in the toppings so the crust would have a chance to develop a nice “snap” to it. I pressed the mozzarella and tomato slices between papers towels, with my large cutting board on top. This squeezed a lot of extra moisture out. I also chilled the sausage after I cooked it to keep it firm.

Fresh out of the oven:

And a side view of a slice. The crust is very thin and crispy, yet not hard or cracker-like.

I realize all of my pizza pictures probably look the same. This pizza was the best one so far, even if it’s not clear from the pictures.

Jesus,

When you speak, all I hear is cat sounds. This negatively affects our ability to communicate. No progress has come from your attempts at repetition. If you were on Jeopardy and the Answer was “The only word you know how to say” you would still be unable to correctly respond because of you inability to preface your Question with “What is…”. This isn’t your fault, so don’t take it personally if I appear to be ignoring you. You simply can’t talk and need to try less.

Sincerely,
Bryan

P.S. It has recently come to my attention that you are unable to read this. I assume this is because you have no internet access in your cat bed or litter box. Please accept the hand written copy I have left near the mouse toy by the stairs.

I imported a bunch of old poshack.com posts from Blogger today. They are uncategorized and have no formatting. Some ended up associated with the wrong accounts. This is about as much effort as I’m going to put into it.

This weekend, Dan, Ben, Chris and myself went to visit Pete for his 27th birthday. He didn’t know we were coming.

Here’s a summary in pictures.

The cake was, in reality, much less blurry. The atmosphere was thick with anticipation of Pete’s arrival, which caused distortion in the camera’s optics.

Some random chick, and Angela.

Ben and Chris talking to some guy I don’t know. People-making-stupid-faces-accidentally-party in the foreground.

Dan, Ben, random chick, Angela, Claire. I’m not sure what is happening here.

Is that Pete walking in right now? Oh shit everyone here he com…no it isn’t.

3 minutes later…

That looks exactly like Pete. He is caught in a moment of surprise, sending him into “fight or flight” mode. Twenty people were killed before we calmed him down with a song and cake.

Pete and I “chilling”. I realize I wore a shirt with stupid words on it, thanks.

Iron Maiden! Very hardcore. Good job guys.

I do not know where Pete is at this point.

Justin, Pete and utter breakdown of my camera’s red eye reduction filter.

Note: the pizza box in the picture was one of about five hundred that we went through last night. It was really good, and people kept going next door and getting more.

Fuck you, Ben.

Some random people?!?

I think I left my camera unattended at about this point.

No! Don’t eat his eyeballs don’t do it shit Pete watch out.

Just kidding Pete’s okay.

With no context I seriously can’t say much about this.

Another accidentally-making-stupid-faces party, this time on the dance floor.

I do not know this fellow.

This probably happened 1 second after the last picture.

Fuck you guys.

Another one! These guys are amazing comedians.

This is a view from Pete’s balcony. At 3:30am. I’m actually a little surprised I even managed to take a picture at this point. The fact that I fucked it up pretty bad doesn’t really take that away.

What a nice view. I had no idea it was this nice.

I took this while Dan and I went to get coffee. It is a photograph of a street. Am I doing this right?

IF HE LOVES ME SO MUCH WHY DOESN’T HE MARRY ME

I have nothing else to show.

I am in the process of moving my blog to a *slightly* different system that should give me a bit of additional control. If you previously registered an account, it’s probably gone. Well, it’s not gone, but it sure isn’t here.

The old site is backed up just in case. This page will change a bit in the near future while I get things set up. If you find any problems you can send an email to “nobodycares@seriouslydontbother.no”.

Plugin Test:

A while ago I watched a video of Gordon Ramsay making scrambled eggs. He was pretty adamant that most scrambled eggs are overcooked, whether we realize it or not. I wasn’t convinced initially, because it just looked like he made runny, undercooked eggs.

It didn’t take too long before I decided to give it a try, with some slight modifications based on available ingredients. The texture was much less offensive than I expected, and the taste was amazing. For being so simple I was very surprised. I’ve been making them about once a week ever since, and actually look forward to making breakfast these days.

The trick is to keep the heat reasonably low, and to keep the eggs from coagulating into large blobs by constantly stirring. The eggs spend about the same amount of time on the burner as off the burner, to ensure they cook slowly and evenly. No salt is added until they are on the plate. At the end, just before they are done, some dairy is added to cool them off and halt the cooking. The video specifies crème fraîche.

Today I didn’t have any crème fraîche, so I used mascarpone (which is made from crème fraîche). Instead of sourdough bread, I used a freshly baked French boule. Instead of cherry tomatoes and mushrooms, I used a mix of tomato, green beans, baby yellow potatoes and sweet onion. The beans were blanched and the potatoes were par-cooked in advance. Everything was roughly chopped, tossed with olive oil and kosher salt, and spread evenly in a large skillet while the eggs were prepared.

Again, they are supposed to look runny and undercooked, but they aren’t. They just have a very uniform consistency that makes them look that way. The bread was pretty damn good too, I have to say.