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| Image: Jeffrey Barbee |
Inspector Morse voted No 1 theme song of all time I miss Morse. I think I'll try to corral Mr. Nag into watching a few seasons of it with me again.
The 'still time-lapse' photography of Pelle Casse
That day Jim Morrison came to dinner with the folks.
Photos of people riding The Rotor back in the day. (via Everlasting Blort)
Apparently the flavour is very elusive. The Enduring Midwestern Mystery of Blue Moon Ice Cream
There's something divine about decay: Gorgeous photographs
This is a story about a sick cat. It shouldn't be funny but it is: The cat has gone to the vet. I sit and await good news.
“I feel uncomfortable in this profession, Ann.” New Yorker cartoons generated by a neural net. The Neural Yorker via Web Curios
This week's house envy is Loom House on Bainbridge Island
The Vieux Pays of Goussainville should have disappeared during the construction of the Charles de Gaulle airport in the 70s, however some inhabitants resisted the takeover of their houses and continue to live there despite the noise and isolation.
Sweet: Theo's Degree
The Life and Death of an Internet Onion: This website will live from August 11th through September 14th, 2021 — about 5 weeks total, the average lifespan of a non-refrigerated onion. (via Perfect for Roquefort Cheese)
A Chinese inside-painting artist draws tigers inside a tiny snuff bottle.
This Japanese-inspired wooden apartment building built by French studio Mars Architecte is an innovative addition to the Paris streetscape.
Don Poynter, inventor of the talking toilet, the walking golf ball and the Jayne Mansfield hot water bottle, dies at 96. (New York Times)
2 bed flat for sale: The building retains much of its 1930's style with original hallways, a communal rose garden, daytime concierge… and an underground bunker. (via Things Magazine)
Acrobats of the skunk world: more skunks can do handstands than we thought
This 1905 Motorcar is the Only Automobile Manufactured in Alaska
I love me some meatballs. How about you? The Best Meatball Recipes
For many years my go-to meal was regular spaghetti with bottled or canned spaghetti sauce in the very bowl that I just ate most of a vegetable salad from (with oil and vinegar, garlic, cayenne pepper, etc., maybe part of a can of kidney beans). What was left of the salad made the spaghetti better. The salad washes the bowl from yesterday's spaghetti and the spaghetti washes the bowl from the salad. If you have a rodent problem, keep the bowl in the fridge.
ReplyDeleteBut then I discovered something amazing: in an aisle of the grocery store that for some reason never before interested me, there are bags of frozen meatballs. Now I make the spaghetti as usual, but drop a few meatballs straight from the freezer into the boiling spaghetti to warm them up. Shaky cheese dust is also good, but you have to control yourself against using too much; the tendency is to just use it up, and that's the most expensive thing of all, besides being basically cheese-flavored salt, preserved against caking by actual sawdust.
Years of experience now have taught me: 1. Turkey meatballs, like turkey anything, are disgusting. It's food, so you feel bad throwing them out, but there's nothing else to do with them; you put it in your mouth and your mouth goes /bleagh!/. How and why are they still for sale? 2. If there's a choice of several brands of regular Italian-style meatballs, the cheapest kind always taste old and bitter and make the spaghetti /worse/. It's better to pay a little more and just eat two meatballs a day instead of four. Meatballs are a food product not a car part, so they can't be perfectly consistent, but I've never been disappointed by the Johnsonville-brand all beef* kind. They're the Cadillac of frozen meatballs. It is a joy to stick one on a fork and nibble at it, and use it to round up the last of the sauce with. But there might be another kinds that's good. Experiment. (Also good to know: Bags of frozen meatballs that have a brightly colored and festive design should be viewed with suspicion.)
They last forever in the freezer, so whenever a kind you like goes on sale, if you can, get two or three bags.
For awhile in the 2000s Safeway had rising-crust medium-size frozen pizzas for a ridiculously low price, often as low as $3 each. I'd score one and crack it into two or three chunks, and put a chunk in the toaster oven. That's a dollar a day to have more pizza than you even want.
Every once in awhile I like to make garlic bread (cooked hard so you really have to chew on it) but I don't eat bread with spaghetti, and certainly not with pizza, because spaghetti and pizza are made out of bread, so.
*In related news, beef. Beef beef beef. Beef beef BEEF beef-beef.
https://boingboing.net/2021/09/05/a-student-made-a-minute-long-compilation-of-the-125-times-their-econ-professor-said-beef-in-one-lecture.html
Furthermore, I don't know what happened a month ago, but the price of frozen meatballs has gone crazy. I hope it comes down again.