How Are You? (in Haiku)

Jul. 24th, 2017 06:46 pm
jjhunter: a person who waves their hand over a castle tower changes size depending on your perspective (perspective matters)
[personal profile] jjhunter
Pick a thing or two that sums up how you're doing today, this week, in general, and tell me about it in the 5-7-5 syllables of a haiku. I will leave anonymous comments screened unless otherwise asked; feel free to use this to leave private comments if that's what you're most comfortable with.


Signal-boosting much appreciated!

recipe: sour cherry cobbler

Jul. 23rd, 2017 08:32 pm
heresluck: (cake!)
[personal profile] heresluck
For [personal profile] cereta:

This recipe is a bit fussier than cobblers I've made in the past and takes a bit longer. It's also tastier and keeps better, so for me, at least, the tradeoff is worthwhile. The biggest time commitment is pitting the damn cherries, so have an effective and efficient pitter on hand before even contemplating this recipe.

Sour Cherry Cobbler

The timing here, ideally, is that you make (and start to bake) the biscuit topping while the cherries macerate, and then you cook the cherry syrup while the biscuits are in the oven, and everything is ready for assembly at about the same time. This requires pitting the cherries in advance! You can also pit the cherries in advance and stick the macerating cherries in the fridge for several hours (even overnight) and then make the biscuits and cherry syrup later, but once you've made the biscuit topping, you are committed.

The recipe as given fills a 9x13 baking dish. It can easily be halved for an 8x8 dish.

1 1/4 cups sugar
3-4 Tbs cornstarch or tapioca flour (depending on how juicy the cherries are)
pinch salt
4 lbs (6-8 cups) fresh sour cherries, pitted (NOT sweet Bing cherries!)
1 cup dry red wine (or cranberry juice if you don't do wine, but I vote for the booze)
1 3-inch cinnamon stick
1/4 tsp almond extract (optional)

2 cups unbleached all-purpose flour
6 Tbs sugar, plus extra for sprinkling
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbs (3/4 stick) cold unsalted butter, cut in pieces
1 cup buttermilk

Make the filling: stir together the sugar, cornstarch, and salt in a large bowl. Add the cherries and stir to combine. Add the wine and let the cherries macerate for at least 30 minutes. Drain the cherries in a colander set over a medium bowl. Put the cherries in the baking dish; bring the juices and the cinnamon stick to a simmer in a small-to-medium saucepan over medium heat, whisking frequently, until the liquid thickens to a syrupy consistency (about five minutes). Discard cinnamon stick and stir in almond extract. Pour hot juices over cherries in baking dish.

While the cherries macerate, make the topping: In a food processor, combine flour, 6 tablespoons sugar, baking powder, baking soda, and salt. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. (If you don't have a food processor: whisk dry ingredients together and cut in butter using a pastry comb or a couple of forks or however you usually make biscuits.) Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Scoop 12 biscuits onto baking sheet, spacing them 1 1/2 to 2 inches apart. (If halving the recipe, scoop 9 smallish biscuits.) Sprinkle biscuits evenly with a tablespoon or two of sugar and bake until very lightly browned on tops and bottoms, about 15 minutes. Remove biscuits, but don't turn off oven.

Arrange hot biscuits over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack at least 10 minutes or you will burn your mouth, not that I know this from experience or anything. Leftovers, if there are any, keep surprisingly well in the fridge for several days.
heresluck: (book)
[personal profile] heresluck
Tracy K. Smith is fast becoming one of my all-time favorite poets. Finding two new poems in this month's Nation was a gift.

The United States Welcomes You

Why and by whose power were you sent?
What do you see that you may wish to steal?
Why all this dancing? Why do your dark bodies
Drink up the light? What are you demanding
That we feel? Have you stolen something? Then
What is that leaping in your chest? What is
The nature of your mission? Do you seek
To offer a confession? Have you anything to do
With others brought by us to harm? Then
Why are you afraid? And why do you invade
Our night, hands raised, eyes wide, and mute
As ghosts? Is there something you wish to confess?
Is this some enigmatic type of test? What if we
Fail? How and to whom do we address our appeal?

— Tracy K. Smith
in The Nation, July 17/24 2017
jjhunter: blue monster happ'ly munching munster cheese (monster munching munster)
[personal profile] jjhunter
Lucy Hooker @ BBC News: M&S says labelling avocados with lasers is more sustainable
Previous experiments with citrus fruits proved disappointing

Zach Wichter @ NYT: Too Hot to Fly? Climate Change May Take a Toll on Air Travel
"Airplanes do not fly through a vacuum."

Cathleen O'Grady @ Ars Technica: Ravens ignore a treat in favor of a useful tool for the future
The average would have been higher if one of the ravens hadn’t thwarted the researchers by figuring out a way to open the puzzle without using a tool—she didn’t pick the tool, because she didn’t need to.

Annalee Newitz @ Ars Technica: Intriguing experiment reveals a fundamental conflict in human culture
"Our equality condition shows that people would accept the elimination of hierarchies," write Zhou and his colleagues. "It is only when winners become losers and losers become winners that people object."
heresluck: (bell pepper)
[personal profile] heresluck
I have made both these recipes in the last couple of days, and because those of us in the northern hemisphere are heading into the part of the summer where the prospect of pulling a cold noodle salad out of the fridge is particularly appealing, I figured I might as well share. You can eat either of these salads at room temperature right after making them, but part of the point of them is that they make spectacularly good leftovers straight out of the fridge.

Both sauces are meant to dress about 1 lb of noodles, because I think of these as noodle dishes with other things in them. If you are one of those people who distrust carbs and want the dishes to be more salad-y, cut the quantity of noodles in half and pile on the veggies. For what it's worth, I think both dishes are best with just two or three additions, both because it makes prep simpler and because it keeps the flavors cleaner, but obviously YMMV.

Cold Sesame Noodles )

Cold Wasabi Noodles )

vidding and other fannish matters

Jul. 11th, 2017 10:28 am
heresluck: (killjoys)
[personal profile] heresluck
1. I am vidding! Seriously vidding! For the first time in a while! ...I mean, I made a Festivid and also a vid for Club Vivid, but they almost didn't feel like vids because the source was so tiny that I hardly spent any time clipping, which -- look, I kind of hate clipping (what [personal profile] luminosity calls "the sous chef stuff"), because it can be so freaking boring, but apparently it's part of what makes vidding feel like vidding to me. Plus the sheer amount of time spent looking at the characters' adorable faces makes me feel even more attached to them, which it turns out is important, go figure.

2. In related news, I have found the silver lining of the Mon-El storyline in Supergirl S2, which is that it makes clipping really easy because there are so many scenes I can just... skip.

3. I've had more new vid ideas in the last month than in the past couple of years combined. This is delightful, if not precisely convenient. It's partly a side effect of getting obsessed with a new album and doing that thing I used to do all the time where I want to VID ALL THE SONGS, as I once did with Tegan & Sara, Remy Zero, etc. (I am not going to vid all the songs. I might vid two of them, though; see above re: T&S and RZ.)

4. I did an awesome job of future-proofing this vidding machine, if I do say so myself.

5. My love for the Magic Bullet color plugins for Premiere (especially Colorista, but also Mojo) cannot be textually rendered.

6. I am finally catching up on Sense8 S2 and it is making me SO HAPPY. I have missed them all! And their adorable faces! And Lito's histrionics! And Sun's everything!

7. I am also catching up on Empire S3, and wow, I don't know when I am going to get around to this Cookie vid, which has been pre-empted by these new ideas, but when I do, it is going to be EPIC. At least for me. Maybe not for you! But hopefully for you too, because COOKIE.

8. Killjoys S3 has started! How did I not know about this? I was almost caught up on TV and now I am behind AGAIN.

9. problems go, I could do worse. (DUTCH!!!)


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