Sunday, 24 April 2016

Boris for President

I presume everyone's heard that President Obama made some surprisingly direct comments in London saying that the UK should stay in the EU, and outgoing Mayor of London Boris Johnson, the most prominent proponent of Brexit, wrote a humdinger of a response in The Sun, mentioning among other things "the part-Kenyan president’s ancestral dislike of the British Empire."

It occurs to me that Boris is answer to the Republicans' ongoing primary disaster.  Boris for President. Let's look at the facts:

  • He's been a very successful Mayor of London.  If you like Mike B., you'll love Boris.
  • He shares the Reps' visceral dislike of Obama, but his rhetoric is several notches up, since it is at least somewhat consistent with reality. (The colonial government in Kenya really did torture Obama's grandfather.)
  • He's never been elected to anything in the US, so there's no pesky Senate non-career to explain away.
  • Plummy English accent makes him a shoo-in to win debates.
  • Natural born US citizen, unlike Cruz
  • Much better hair than Trump.

Wednesday, 24 June 2015

Wednesday, 25 February 2015

Crusty

I made another tourtière using the rendered lard. Turned out OK. The lovely yellow tint is an egg wash.
For the culturally backward, the maple leaf, telephone, and airplanes are an obvious reference to Alexander Graham Bell.

Wednesday, 4 February 2015

Render this

We bought half a pig, all nicely cut up and stashed in the freezer. That includes a fair amount of lard, which the butcher gave us in its original form:

Before one can make it into tasty baked goods (see the Tourtiere from a few years back), you have to render it. So first you grind it into tiny shreds:
Then you put the tiny shreds in a heavy pan in the oven at very low heat, like 275 F, for a few hours. The recipe said to stir it to keep it from scorching, but with the heat that low in a convection oven with no heating element under the pan, that didn't seem to be a problem. The fat quickly melted, and started bubbling as the water boiled away. Eventually the bubbling stopped and the cracklings sank to the bottom.
So I took the pan out of the oven and poured off and strained the liquid fat, leaving the cracklings, which focused our dog's attention like nothing ever has before.

The liquid lard was fairly yellow, but they promised it would turn white after it cooled in the fridge.
Once it's chilled overnight, I'll see how it works in a pie crust.

Saturday, 6 December 2014

Thursday, 18 September 2014

Progress in e-mail

The Atlantic Monthly published a fine article Email is Still the Best Thing on the Internet, laying out all the reasons why e-mail, no matter how often people have claimed it's dead, is still thriving.

On page 2 of the article is a picture of what mail looked like in the 1990s, pointing out how much it's advanced since then.  By golly he's right. Here's his picture of 1990s mail, and a screen shot of the mail program I use every day: