the tv doesnt count as light? it says nothing about ambient illumination, right? ok, im in. i think i only have one bulb that isnt burned out anyway.
per se bat menu for those than can afford it
http://2.bp.blogspot.com/_E-gIi620L2g/ScmKdmX0oEI/AAAAAAAACHE/JPuqNnkzdP8/s1600-h/psmenu+007+(Small).jpg
http://1.bp.blogspot.com/_E-gIi620L2g/ScmKdDapXLI/AAAAAAAACG8/MimUFQRs3GQ/s1600-h/psmenu+004+(Small).jpg
http://2.bp.blogspot.com/_E-gIi620L2g/ScmKdmX0oEI/AAAAAAAACHE/JPuqNnkzdP8/s1600-h/psmenu+007+(Small).jpg
http://1.bp.blogspot.com/_E-gIi620L2g/ScmKdDapXLI/AAAAAAAACG8/MimUFQRs3GQ/s1600-h/psmenu+004+(Small).jpg
the final frontier of geekdom
from eater
Ramp ALERT: Ramps Now On Menus Across Town
For the love of God, the long wait is over. The ramps have arrived, per Little Giant's Julie Taras Wallach:
"A sure sign of spring! Little Giant receives it's first shipment of ramps this afternoon...20 pounds total. We'll be featuring ramps all season and the spring menu debuts Monday!"
Ramp ALERT: Ramps Now On Menus Across Town
For the love of God, the long wait is over. The ramps have arrived, per Little Giant's Julie Taras Wallach:
"A sure sign of spring! Little Giant receives it's first shipment of ramps this afternoon...20 pounds total. We'll be featuring ramps all season and the spring menu debuts Monday!"
forgot that the famous larry bird v magic johnson 1979 ncaa finals matchup is replaying now on espn classic.
im making this tonight. i started out looking for a spaghet primavera but was swayed by the lamb. : Pasta with Lamb-and-Cherry-Tomato Ragu (pls forget that its RR) ...i posted this for a bookmark
roland hedley alert
So I waited patiently and then decided to pounce with a sharp follow-up. From just a few feet away, I could see in his body language that the normally calm and cool president was perturbed. But it's in moments like that we sometimes find out what's really on a president's mind. In this case, he's not happy about the scrutiny on AIG. So he did slap me down a bit.
nytimes today
March 25, 2009, 12:08 PM
An Almost-Meatless Diet
A recent report from The Archives of Internal Medicine found that regular eaters of red meat had a modestly higher risk of dying during a 10-year study period than those who ate very little meat. And beyond personal health, many people are finding other reasons to eat less meat. Several reports now say meat consumption contributes to global warming, and regular reports about animal cruelty and the meat industry have caused many people to lose their appetite for meat. At the same time, meat tastes good, and many people don’t want to become full vegetarians.
As a result, some people are trying to cut back on meat, but not give it up altogether. While it sounds simple, eating a little meat can sometimes be harder than eating none at all.
“Vegetarian recipes and traditions are everywhere,” writes my colleague Mark Bittman, who counts himself as a meat-eater who has scaled back. “But in the American style of eating — with meat usually at the center of the plate — it can be difficult to eat two ounces of beef and call it dinner.”
Now there’s a new cookbook for the reluctant meat eater who doesn’t want to go vegetarian: “Almost Meatless: Recipes That Are Better for Your Health and the Planet,” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press).
Ms. Manning, who was a vegetarian from the age of 14 until 26, said the idea for the book began when she realized that she was eating a lot of processed “vegetarian junk food.”
“I came to the conclusion that an almost-meatless diet was healthier, tastier, and more ethical,” said Ms. Manning, now 31. “I didn’t want to dive into the meat-centric meals that are typical of most non-vegetarians.” Notably, Ms. Manning said she lost weight after adding a little meat back into her diet.
Below, I’ve included three “Almost Meatless” recipes: Chicken and Biscuit Pot Pie; Corn and Cod Cakes; and Springtime Spaghetti Carbonara.
March 25, 2009, 12:08 PM
An Almost-Meatless Diet
A recent report from The Archives of Internal Medicine found that regular eaters of red meat had a modestly higher risk of dying during a 10-year study period than those who ate very little meat. And beyond personal health, many people are finding other reasons to eat less meat. Several reports now say meat consumption contributes to global warming, and regular reports about animal cruelty and the meat industry have caused many people to lose their appetite for meat. At the same time, meat tastes good, and many people don’t want to become full vegetarians.
As a result, some people are trying to cut back on meat, but not give it up altogether. While it sounds simple, eating a little meat can sometimes be harder than eating none at all.
“Vegetarian recipes and traditions are everywhere,” writes my colleague Mark Bittman, who counts himself as a meat-eater who has scaled back. “But in the American style of eating — with meat usually at the center of the plate — it can be difficult to eat two ounces of beef and call it dinner.”
Now there’s a new cookbook for the reluctant meat eater who doesn’t want to go vegetarian: “Almost Meatless: Recipes That Are Better for Your Health and the Planet,” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press).
Ms. Manning, who was a vegetarian from the age of 14 until 26, said the idea for the book began when she realized that she was eating a lot of processed “vegetarian junk food.”
“I came to the conclusion that an almost-meatless diet was healthier, tastier, and more ethical,” said Ms. Manning, now 31. “I didn’t want to dive into the meat-centric meals that are typical of most non-vegetarians.” Notably, Ms. Manning said she lost weight after adding a little meat back into her diet.
Below, I’ve included three “Almost Meatless” recipes: Chicken and Biscuit Pot Pie; Corn and Cod Cakes; and Springtime Spaghetti Carbonara.
Chuck Jones fest on TCM tonight. Jim & I were talking about this the other day. Documentary, classic Looney Tunes and The Phantom Tollbooth, which I may revisit having seen it when it was released in 1970. I was disappointed at the time, but that was usually the case with anything where I’d read the book first. Maybe it looks better now.
jim, perhaps you need to treat yourself to a 1969 charger for your birthday?
diy bumpersticker reads: all you tailgaters are festered maggots. - erin
entertaining jeffrey tambor interview
universal newsreels
tivo alert: two-lane blacktop @ 230am on tcm.
Noriko Ambe. Great website too. (via kottke)
i just came to help out.
obamapuses garden in the shade
obama on leno tonight.
The GP detox diet
biscuitball
((somebody sent me this email))
APOCALYPSE: Per Se Considering A La Carte Bar Menu
Tuesday, March 17, 2009, by Amanda
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Columbus Circle: According to various sources at the restaurant, Per Se is in the planning stages of launching an a la carte menu in its salon and bar area. A reservationist tells us the menu is in trials but has yet to get the final go-ahead. PR confirms a decision has yet to be made; however, Chef Johnathan Benno's wife, Liz Benno, is already pimping the menu in a Facebook status update. Once the menu's confirmed, we hear it should be available to the public in the next few weeks.
We probably don't have to tell you this is huge—21 Club Losing the Tie, Chanterelle Dropping the a la Carte Menu—huge, a seismic shift for the restaurant.
On the one hand, it means both fans of Per Se and the uninitiated don't need to commit to a full nine-course meal, the accompanying price tag, or the two month advance notice usually required for getting a resy to get a taste of Sir Thomas Keller. But this major departure for the restaurant could change the vibe substantially while proving every restaurant—even New York's most four-starriest—must adapt with the economy in the crapper.
More on the menu when the restaurant and PR confirm it's been green-lighted and/or the eastern seaboard cleaves away into the Atlantic Ocean once and for all.
APOCALYPSE: Per Se Considering A La Carte Bar Menu
Tuesday, March 17, 2009, by Amanda
--------------------------------------------------------------------------------
Columbus Circle: According to various sources at the restaurant, Per Se is in the planning stages of launching an a la carte menu in its salon and bar area. A reservationist tells us the menu is in trials but has yet to get the final go-ahead. PR confirms a decision has yet to be made; however, Chef Johnathan Benno's wife, Liz Benno, is already pimping the menu in a Facebook status update. Once the menu's confirmed, we hear it should be available to the public in the next few weeks.
We probably don't have to tell you this is huge—21 Club Losing the Tie, Chanterelle Dropping the a la Carte Menu—huge, a seismic shift for the restaurant.
On the one hand, it means both fans of Per Se and the uninitiated don't need to commit to a full nine-course meal, the accompanying price tag, or the two month advance notice usually required for getting a resy to get a taste of Sir Thomas Keller. But this major departure for the restaurant could change the vibe substantially while proving every restaurant—even New York's most four-starriest—must adapt with the economy in the crapper.
More on the menu when the restaurant and PR confirm it's been green-lighted and/or the eastern seaboard cleaves away into the Atlantic Ocean once and for all.
really bad sounding (25m) jeff koons project.
