All of the IJ holiday sales have ended and prices are back to normal. We will be putting Permanently Insane accounts on sale for their regular price before Christmas.
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I have turned on today's special Black Friday sale.
Until 4:00pm(EST) we will be holding a sale on Permanently Insane accounts, Permanent Extra Userpics, and Insane Userpics the prices are as follows.
Permanently Insane account - $30
Insane Userpics - $70
Permanent Extra Userpics - $5
At 4:00 today all prices on IJ will go back to their normal amounts.
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![[info]](http://www.insanejournal.com/img/userinfo.gif) cluegirl |
| 2009-11-26 22:28 |
| And six days later, she exploded in a great cloud of superannuation! |
| Public |
| Sated |
| She Moved Through the Fair -- Enter the Haggis |
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That's right! In six days, on December second, I, Cluegirl, shall spontaneously become The Answer to Life, the Universe, and Everything. (Line forms to the right, gratuities are appreciated.) For those hoopy froods who don't speak Hitchiker, I'll be turning 42.
I expect it to be nothing at all like being 41 has been, but just in case, I've liquidated my assets, put everything into canned goods and shotgun ammunition, and have stapled my towel firmly to my elbow. With that, and my wand in my back pocket, I expect I'll be ready for anything. Except possibly zombies. Zombies take a little more preparation.
As for what I want for my birthday?
No frelling idea.
I mean, there are the old standards, of course; I always get a bit giddy at just the notion that someone might illustrate one of my stories, or conversely, might write a story for one of my drawings. Collaboration is highly squee-some in my little world, y'see, and I swear that one day SOMEONE will illustrate the mirror scene from Pink Slip, and I shall expire of Happy on the spot.
I could wish for world peace and the brotherhood of man, but I've noticed how shittily brothers treat each other, and as we all know, the last time the matrix was configured for world peace, it crashed and we lost whole crops to the logic failure. So that's out.
But reining things back into the realm of the distantly plausible, I'd say I want for more or less nothing of note. I want to keep rolling on Tempus Fugitive. I want my cats and my snakes to stay healthy in the coming year. I want the resources to close up the hole in my house properly, and to begin the next major set of repairs (Hopefully before the porch falls entirely OFF Mandala House, thanks!)
And most importantly, I want my friends who are in reach to join me for a Solstice party on December 19th, to celebrate both my birthday, and the Sun King's in one swat. The date is positive; December 19th. Save it, and if you can possibly make it to Troy, NY, do consider coming! And don't worry if you're not of the witchy persuasion -- I plan no heresy, just cake and shenanigans.
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| sams_cafe |
| 2009-11-26 17:06 |
| (no subject) |
| Public |
New season of QI starts tonight! Stephen Fry's looking fit, isn't he? Well done him.
I didn't make pie today, the turkey kind of wore me down, but I was a CLEVER LAD and bought a pint of ice cream when I last bought groceries, then HID IT behind something in the freezer. And just rediscovered it, so. QUITE INTERESTING AND ICE CREAM.
And then I will sleep forever.
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| sams_cafe |
| 2009-11-26 14:30 |
| (no subject) |
| Public |
THAT
WAS AMAZING.
OH YES IT WAS.
You can see a couple of things -- one, NOTHING ON THE PLATE IS TOUCHING. Mock me not, I was a picky child.
Two, the herb rub is a little visible on the done turkey and definitely visible on the plated turkey. It's delicious -- like a light relish. It does make the skin more moist, though, so you don't get that lovely crackly skin.
Three, the fried stuffing was awesome -- I definitely recommend adding walnuts -- but I need a fryer basket, as one of those is visibly mangled. Still ate well.
Thee A, well, there's no sauce for the turkey. I didn't think to make gravy and if it had come out dry I would have just put a bit of bbq sauce on it, but it was so moist it totally didn't need any. It just about fell apart in my fingers, very much like properly smoked turkey will. I didn't even bother with cutlery. Because FOOD GOOD.
On the other hand, I cooked an eight pound bird and now have seven and a half pounds remaining. I've stripped off what I could -- I'm waiting for it to cool before stripping the rest -- but seriously I'm going to be eating turkey for the rest of my life.
Or until R gets back on Sunday.
I DECLARE MYSELF KING OF THANKSGIVING.
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The turkey is in the oven!
I have thoroughly violated it. I washed it in cold water, rubbed herb paste under its skin, shoved apples and onions up its arse, laid it out on a rack, and oiled it all over before pushing a probe thermometer into its breast.
This is either going to be awesome or totally inedible. If the latter, well, it was art while it lasted, and I have the delivery number of an open-on-Thanksgiving sushi place.
( Aromatics and Herb Rub )
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I had potato oyaki for breakfast! Which...I did not photograph, first my hands were starchy and then I was too busy eating them. It's a bit like eating a hand-held shepherd's pie.
I got the original recipe here, but I rewrote it slightly as I do most of my recipes and I want it archived here anyway.
( Potato Oyaki )
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| cluegirl |
| 2009-11-26 10:43 |
| Kitchin Witchin! -- Clue Hash; it's what's for breakfast! |
| Public |
| Hungry! |
| No More Stones -- Enter the Haggis |
| recipes |
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A note of explanation: Dominus is a boy scout. As such, he has the requisite Scouting addiction to Corned Beef Hash. Anywhere we go to eat, if it's got hash on the menu, I immediately know what my husband will be ordering, no matter what else they may serve. Seriously, he loves the stuff so much that from time to time, he'll scratch the hash itch with tinned. Clearly, this was a situation I could not abide. I mean, if you're gonna feed your monkey, feed it the good stuff, right? So here's what we're having for breakfast today.
* Go to your deli, and ask for a butt end of corned beef. Anything over a quarter of a pound is great, and they don't need to slice it for you. You'll be mincing it up at home yourself.
* If you are pork-compliant, then chop up three good, fatty strips of bacon, and put them in a BIG, flat-bottomed pan on low heat. (The object here is to render their fat, not to cook the bacon; cooking the bacon is a side effect of the rendering.)
* If you are pork-resistant, then do the 2 - 1 mix of olive and sesame oils here, to add the smoky taste of the bacon.
* Peel a few cloves of garlic, and crush them with the flat of your knife. Throw those in with the bacon to render.
* go out to the sage bushes, and get a handful of fresh leaves. Throw those in whole too.
* Add a generous drizzle of oil into the pan to help the bacon give it up in case it's a bit chary. I think I put about two tablespoons of olive (because I keep olive oil ready to hand. You can use whatever kind of oil you fancy, really.)
* Rough-chop a medium onion (red ones are tastiest!) and enough potatoes to match volume, then half again. In my kitchen, that was three small blue potatoes, and one large red. (I have goth tubers. No one's surprised, I know.) You want to cut them fairly large, but fairly thin -- that is to say, quarter each potato longways, and then slice the pieces about half an inch thick at most. They need to be large enough that they'll hold together, but thin enough to cook all the way through. In my case, the blue potatoes were a bit elderly, so they didn't need any pre-cooking, but I slung the red in the microwave for two turns at 30 seconds apiece, so its texture would match the others. You do as you see fit.
* Take your biggest kitchen knife -- this is the time to break out your cleaver, if you've got one, -- hack your corned beef into crumbles. There's no rhyme or reason to this, you just whack away, and try not to let it fly all over the place.
* Once the bacon's not showing any white anymore (that is, all its fatty rind should now be caramel coloured and kind of translucent) you can dump the onion, potatoes, and beef into the pot. If you don't have enough oil to lightly coat everything, then add just a little more, but otherwise, just turn the lot to get it evenly mixed and coated, throw in salt and pepper to taste, pat it all down flat in the pan, and walk away.
* Ignore the sizzling, and the searing smells from the pan for a good long time. Hash is SUPPOSED to be kind of scorchy and burny, remember? If it really distressed you, you can fuss it about for awhile first, to try and get everything to cook up, but that's kind of redundant, since you're going to settle it to scorch soon anyway, and when you flip it over to do the other side, everything else will cook up then.
* Fry up an egg for each person you'll be feeding. (From our stovetop, it looks like this is going to feed four, which means two for us today, and two lunches for Dominus later on.) Scrape all the good stuff up from the bottom of the pan, and ladle the hash into the plates, then slap the egg on top.
* Serve with tabasco, worchestershire sauce, and ketchup on the table, but don't be surprised if your guests don't even notice they're there all.
* Make this noise: OM NOM NOM!!!
* Wish you were eating breakfast with Clue and Dominus today!
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| sams_cafe |
| 2009-11-26 08:54 |
| (no subject) |
| Public |
On this day, citizens of the United States gather to give thanks for turkey, for the Blues, for the sanity to stay home on Black Friday, and for our foreign neighbours, who peer curiously and a little indulgently at us from across the borders. Today I'm making Tarte aux pommes et beurre de cacahuète à la Chicago, though I'm only calling it that to tease la_rainette, who objected strongly to French and Peanut Butter ever mixing. :D
I am still thankful, but I am also thankful for a job I like, a boss I like who likes me, my beloved Bigger On The Inside flat, a gas cooking range, an electric blanket that works, public transit, my family, my family being several states away, and this FIVE DAY WEEKEND OH YEAH.
In the way of attempting to cause a Thanksgiving Miracle: violetisblue contacted me yesterday (sorry this post is late, Violet!) about adopting an ITTY BITTY TORTIE KITTY. I'm not financially in the position to adopt a cat right now, plus R's allergic, so I thought I'd put out a call on the cafe.
Is there anyone in the Chicago or Northern Indiana area who is looking for a cat? She's two years old, spayed, feline leukemia negative, all her shots, no behavioural problems. Her foster mum says the shelters in their area are full and she can't keep her because her own cat has problems; she's willing to deliver her to someone who's reasonably local to the area. If you're interested, get in touch with her at violetaugustine at gmail.com. Suggestions for no-kill shelters that will take cats from across county lines are also appreciated.
Happy Thanksgiving, all!
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First, the feast preparations are underway!
- The turkey, all 21 # of him, are brining happily in the cooler outside. It was so freshly... uh... processed it needed a thorough rinsing, then it's soaked overnight in salty ice water. In the morning, I'll push rosemary under the skin, and stuff it loosely with lemon rinds and onions just for flavour. The stuffing gets baked seperately, which makes it lighter. and the bird cooks faster and more evenly.
- For classic stuffing I use Pepperidge Farm brand and enhance it with sauted onion, celery, turkey stock, butter. Maybe mushrooms. And cracked green peppercorns.
- For a green veggie: Roasted brussel sprouts
- My Irish housemate makes divine mashed potatoes to go with my awesome gravy.
- Houseguest from NC is making baked Delicata squash, low-sugar apple pie and cranberry-apricot sauce.
- We also have pumpkin ice cream to embellish that pie.
And now, for some gratitude. I am incredibly grateful for my warm and beautiful home, a place people want to be. I am blessed with wonderful friends, nearby and all over (**hugs you!**). I have wonderful animal companions whom I adore. I am grateful for the time I have had away from work, to recover , to look ahead, to plan and prepare for much-needed change. Many blessings come to me from the amazing passion and creativity of my friends and colleagues. I love all the inspiration, entertainment, amusement, motivation, stimulation and challenge your art, writing, music and healing work brings into my life.I am grateful for my parents and grandparents, (all deceased) from whom I received so many gifts. I treasure the intellect, imagination, talent and passion you gave to me. I love the land I walk on, the food that grows in her, the river that waters us, the trees, flowers, vines, grasses, berries, briars, wild irises, underwater grasses that make this world so soft and green and beautiful. I cherish the animals I love with in these wild woods, the deer, possum, fox, racoons, chipmonks, squirrels, weasels, otters and mice. I am in awe of the birds, from the enormous bald eagles to the tiny hummingbirds, the herons, ducks, geese, cormorants, coots, grebes, grackles, crows, vultures, osprey, seagulls, warblers thrushes and wrens, I love you all. Even the crawly and flying things... for every nasty bloodsucking mosquito there is a Luna moth or swallowtail butterfly, an irridescent beetle, a colorful caterpiller, a dazzling dragonfly. Even the spiders are awesome. May you all have a day filled with blessings.
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| sams_cafe |
| 2009-11-25 21:48 |
| (no subject) |
| Public |
It's remarkably hard to mash potatoes without a potato masher. I keep flashing back to the Potato Ricer scene in Buffy the Vampire Slayer. "How can you not have a potato ricer? What IS a potato ricer?" "We will just use a fork, like the pilgrims did."
Anyway, the turkey is brining (the brine is very green. I worry this is going to be a repeat of the curry-marinated Neon Chicken incident) and the stuffing is chilling in balls, waiting to be fried on the morrow. The oyaki dough is cooling in a tupperware on the counter. R is safely off to play Blues all night and then drive home for Thanksgiving at 3 in the morning. I have Hot Fuzz and To Catch A Thief and The Thomas Crown Affair (the original AND the remake) on DVD.
LET THE GIVING OF THANKS AND VIEWING OF COPS AND ROBBERS FLICKS BE FORETOLD.
As florahart reminded me, of the many things I am thankful for this year, health insurance is very near the top of the list. If I could, I would put you all on my plan.
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R came over tonight. It was a very literary night!
R: So, I'm doing gigs with [That girl who once bought us hamburgers] in Boys Town like, last week and two weeks in December.
Sam: Are you becoming a star?
R: Yesterday I was walking down Belmont and two guys stopped me and said they loved seeing me play.
Sam: You're the toast of the gayborhood.
R: You know who loves me? Gay guys and bluesmen.
Sam: Catchy title for a book.
[one pizza later]
R: If I had five hundred dollars I would throw a HUGE party. We'd have a DJ. And gumbo. I'd get a soupiere to come in.
Sam: A soupiere?
R: Like a soup chef.
Sam: Seriously?
R: It's gumbo, man. I have to take it seriously.
Sam: With soupieres.
R: Yeah. For bisques and such. Hey, that's a catchy title. You gotta write a book called Bisques And Such.
So apparently I'm writing a book called Bisques And Such.
I suspect lobstermen will be involved.
I'm pretty sure soupiere is not a word for a soup chef. But only pretty sure.
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| cluegirl |
| 2009-11-25 19:50 |
| Forcibly postitve... |
| Public |
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Things for which I am thankful this evening:
* The Litter and the Leaves, by Enter the Haggis (And as you can purchase their albums directly from them, or, should you prefer it, cherrypick their song library at a buck a pop, YOU SHOULD BE DOING THAT!)
* That I have a husband who will close his computer and help me figure out why I'm grumpy when there's no easy answer, instead of taking it personally, or hiding in his WoW.
* That I have a husband who will close his computer and march straight into the kitchen with me when, upon failing to nail down a smoking gun, I give up and say "Let's go cook something." Didn't even ask what, or why, or complain that he'd rather be doing else. In short, he loves me, AND he loves cooking with me, and how can that not cheer me up?
* That I did not burn the orange peel when I forgot it was boiling away on the stove. I caught it JUST before the water was all gone, and the caramel began to really scorch, so there'll be no using the leftover syrup as I'd intended, but at least my candied orange peel survived!
* That Hilfy is here to inform me of the error of my ways, with her adorkable sulky-duck miao. *Snoodlesthekitteh!*
* That I did not burn out the blender motor when I made it pretend it was a food processor, and grind up all my carrots and ginger for the carrot cake I've just decided I'm making. That thing SO does not owe me!
* That I am living a life which allows me to concern myself with unfairnesses to other people, instead of having to focus on injustices against myself or my family. That I can afford altruism, and idealism, and pride. These things are so impossible, so out of reach in so many other people's lives, I can't help feeling gratitude that I can reach them, and I can afford to speak to them as well. I have the luxury of being able to DO something that is not just for me.
* That I live across the country from any of my birth family, and so will not have to eat their idea of Holiday Food tomorrow. Nor will I have to endure the casual, unthinking racism and sexism over the table, either. Which is good, because getting arrested over Thanksgiving is bad for the digestion, I hear.
* Giada Dilaurentis. Nuff said.
* That we've had contractors actually return our calls on the house issues, and it looks as though we'll have managed to save enough to cover the sill replacement by the time they can schedule us in. And once that is done, we can repair the great, gaping HOLE in our house! Hooray!
Okay then. That's lifted my mood from the stew. Time to go assemble my carrot cake now!
Avaunt!
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