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Thats my question
via http://www.amusingplanet.com/2010/09/grass-roofs-of-norway.html
Tuesday, October 19, 2010
how many plants can you stick on a house?
Thats my question
via http://www.amusingplanet.com/2010/09/grass-roofs-of-norway.html
Monday, October 18, 2010
Sunday, October 17, 2010
recommended tools for your toolbox
HAMMER WITH HICKORY HANDLE $5 at Sears, (877) 425-8279, sears.com.
STANLEY FATMAX RATCHETING MULTI-BIT SCREWDRIVER About $10, (800) 262-2161, stanleyworks.com.
DEWALT 18-VOLT CORDLESS COMPACT HAMMERDRILL KIT About $220, (800) 433-9258, dewalt.com; more basic drills are about $50.
BOSCH 5-AMP JIGSAW About $125, (877) 267-2499, boschtools.com.
STANLEY FATMAX SINGLE-EDGE PULL SAW About $16, (800) 262-2161, stanleyworks.com.
via nytimes
STANLEY FATMAX RATCHETING MULTI-BIT SCREWDRIVER About $10, (800) 262-2161, stanleyworks.com.
DEWALT 18-VOLT CORDLESS COMPACT HAMMERDRILL KIT About $220, (800) 433-9258, dewalt.com; more basic drills are about $50.
BOSCH 5-AMP JIGSAW About $125, (877) 267-2499, boschtools.com.
STANLEY FATMAX SINGLE-EDGE PULL SAW About $16, (800) 262-2161, stanleyworks.com.
via nytimes
Sunday, October 10, 2010
Saturday, October 9, 2010
Wednesday, October 6, 2010
Sunday, October 3, 2010
Heaven & Hell Cauliflower Pasta adapted from Judy Rodgers' "Zuni Cafe Cookbook"
A recipe to try
Ingredients:
1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it's a lot: trust me)
1 - 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
Grated Parmesan or Pecorino cheese
1. Bring a large pot of water to a boil.
2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.
3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flava.
4. When the oil is hot enough, add half your cauliflower: or just enough so it's all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.
5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.
6. Cook the rest of the cauliflower until golden brown (don't forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.
7. At the same time that you add half your spice mixture, your water should be at a boil. If it's not, wait to add the spices or the garlic might burn. If your water's at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn't stick together.
8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This'll be your "sauce." If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don't want it to be soupy; just thickish liquid at the bottom of the pan.
9. When the pasta's done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)
10. Stir the pasta together with the cauliflower with the heat still on until you're happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there's no liquid left at the bottom of the pan.
11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it's an Italian trick via Mario Batali's show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.
Ingredients:
1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it's a lot: trust me)
1 - 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
Grated Parmesan or Pecorino cheese
1. Bring a large pot of water to a boil.
2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.
3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flava.
4. When the oil is hot enough, add half your cauliflower: or just enough so it's all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.
5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.
6. Cook the rest of the cauliflower until golden brown (don't forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.
7. At the same time that you add half your spice mixture, your water should be at a boil. If it's not, wait to add the spices or the garlic might burn. If your water's at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn't stick together.
8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This'll be your "sauce." If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don't want it to be soupy; just thickish liquid at the bottom of the pan.
9. When the pasta's done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)
10. Stir the pasta together with the cauliflower with the heat still on until you're happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there's no liquid left at the bottom of the pan.
11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it's an Italian trick via Mario Batali's show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.
Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers)
We had these with our sushi last night and they were tasty!
2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams)
3/4 teaspoon fine grain sea salt
7 tablespoon water
3 tablespoons seasoned rice vinegar
1/2 teaspoon granulated sugar
1. Wash the cucumbers and pat them dry. Rub the cucumbers with the salt, then cut them into 1/2-inch slices and place in a glass pint-sized jar. If the pieces don’t all fit, you can remove pieces and gently press down on the pieces in the jar to make them fit. Add the kombu to the jar.
2. Mix the water, vinegar, and sugar together in a separate container and then pour the mixture over the cucumbers. Cover the top of the jar with plastic wrap, and then screw the lid in place. The plastic wrap prevents the vinegar from touching the metal of the lid (which will affect the flavor of the pickles).
4. Put the cucumbers in the refrigerator to marinate for at least 12 hours. She the jar up and down occasionally so the marinade penetrates the cucumber slices well. Each time you take cucumber slices out of the jar, make sure and reseal it with the plastic wrap before replacing the lid.
* You can also add soy sauce, chili pepper, or sesame oil to the marinade according to your tastes.
Another version
ASIAN-INSPIRED REFRIGERATOR PICKLES
5-6 kirby (pickling) cucumbers, each cut into six spears
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high-fructose corn syrup. Trader Joe's makes a good one)
2 limes, juiced
3-4 scallions, chopped (greens and whites)
2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amid the cucumbers. Screw a lid on the jar, and holding it over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.
2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams)
3/4 teaspoon fine grain sea salt
7 tablespoon water
3 tablespoons seasoned rice vinegar
1/2 teaspoon granulated sugar
1. Wash the cucumbers and pat them dry. Rub the cucumbers with the salt, then cut them into 1/2-inch slices and place in a glass pint-sized jar. If the pieces don’t all fit, you can remove pieces and gently press down on the pieces in the jar to make them fit. Add the kombu to the jar.
2. Mix the water, vinegar, and sugar together in a separate container and then pour the mixture over the cucumbers. Cover the top of the jar with plastic wrap, and then screw the lid in place. The plastic wrap prevents the vinegar from touching the metal of the lid (which will affect the flavor of the pickles).
4. Put the cucumbers in the refrigerator to marinate for at least 12 hours. She the jar up and down occasionally so the marinade penetrates the cucumber slices well. Each time you take cucumber slices out of the jar, make sure and reseal it with the plastic wrap before replacing the lid.
* You can also add soy sauce, chili pepper, or sesame oil to the marinade according to your tastes.
Another version
ASIAN-INSPIRED REFRIGERATOR PICKLES
5-6 kirby (pickling) cucumbers, each cut into six spears
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high-fructose corn syrup. Trader Joe's makes a good one)
2 limes, juiced
3-4 scallions, chopped (greens and whites)
2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amid the cucumbers. Screw a lid on the jar, and holding it over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.
Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb Adapted from Simply Recipes
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
via simple recipes
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
via simple recipes
Saturday, October 2, 2010
Friday, October 1, 2010
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