Replicants are like any other machine; they're either a benefit or a hazard.
We’re loving, loving, loving NBC’s “Heroes” and not just because I’m a comic’s geek. I’m validated in this by Jeff’s consistent assenting to my repeated questioning of, “do you like it? do you, do you, do you, huh?”
BUT!
I’m not sure I can support a show with the deep and philosophical motto reveiled on tonight’s episode:
“Save the cheerleader, save the world“.
Are ou telling me this whole thing is hinged on a Texas cheerleader? Fuck.
I officially celebrated the start of Autumn this weekend. It wasn’t by driving upstate to see the foliage (though we did and it was gorgeous), and it wasn’t by planting all my spring bulbs (though I did). It was because the autumnal cooking season has been offically started by the ceremonial cooking and eating of Roasted Garlic Soup, the most autumnal thing I know and love to make.
A few words about the recipe. I automatically double it from the start. It’s worth it for the leftovers and to share with others so just do it.
I love garlic. The recipe calls for roasting two heads which is crazy. Even when I double the recipe, I still roast eight heads of garlic and use every bit of it. It suits the soup just fine so don’t be afraid. Also, you could roast and use almost any kind of harvest vegetable that suits. The all will change the flavor a bit, but I can only imagine in the best ways possible while making it your very own thing.
Get a stick-mixer. Period. Pouring any hot soup into a blender is fucking CRAZY shit.
Enjoy the Autumn:
Roasted Garlic Soup (recipe via ‘Country Living’ Jan. 2002)
8 servings
2 lg. garlic heads, plus 1 clove minced
3 tbls. Olive oil
2 bay leaves
1 tbls unsalted butter
2 cups minced onion
1 cup minced carrots
1 lg. potato (or sweet potato) peeled (1 ¼ cups) and cubed
4 cups chicken stock
½ cup dry white wine
1 tsp. kosher salt
½ tsp. pepper
¼ cup heavy cream
1. Roast the garlic: Preheat oven to 350oF. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tbls. Olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake at 375oF for 45 minutes. Remove and let cool until able to handle. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy duty saucepan, heat the remaining olive oil and butter, add onions and cook over medium heat until translucent – about 4 minutes. Add the carrots and continue to cook for 5 minutes more. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finishing the soup: Using a blender or stick blender, puree the soup in small batches until smooth. Return the soup to the saucepan if using a blender over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve
Suggestions: I like a lot of garlic so I always double the amount I use for the single recipe. Same for the onions. I’ve used a sweet potato in place of a regular potato before with great results. I’ve also used a red wine instead of white when that was all I had on hand. Get a stick-blender! You need to pour this scalding soup into a blender like you need genitals on your face.
Garlic cook time: 45 mins. (Soup prep time: 15 mins)
Soup cook time: 55 minutes
Total Time: 1:40 minutes
Special Topics in Calamity Physics
Worth the read, and once committed, stay for it until the end. GREAT read.
14-disc set with the first four movies plus a 2-disc “Superman Returns”? Hell Yes!.
From the update from my Folsom post via Gizoogle (from the shizzle, Michael):
UPDATE . It dont stop till the wheels fall off: Bizzy fizzy SF, who reminded me that infact I DO actually know someone in SF, sent me this picture as he was clockin’ at Folsom pictures on Flickr in all flavas. All I can say is tha proof is in tha mobbin’ (Niznot Safe For Wizzle! Seriously, not even if you wizzle in a pork-process’n factory)…I’m so deep in thought `bout see’n this homey (and seein’ “CRISCO PIG” written on his back n look’n at tha P-I-Double-Gizzy tizzy butt-plug he had inserted) tizzle I was oblivious ta hatin’ else , niggaz, better recognize. I swear I was hav’n a betta tizzy then whizzat tha picture conveys…and dizzay look at thiznat gat I’m carry’n around in mah pants and yo momma.
Word.
Let’s just say I’m involved. I’ve been wanting to do this for years, thought I would need to drop out of my MBA last year to live the dream (then though WAY better of it), and have been secretly plotting and waiting for it this year.
Seriously, I have no clue what I’m going to write about (and even if I told you, I’m pretty sure that isn’t what I would end up with) but I’ve been reading my motivational books on writing and my favorite fiction to get me prepped so I’ll be ready.