Question:
Once again, I am doing the worst possible thing
for my insomnia, by surfing the Net in the wee
hours. (Topos theory! Edwin Denby's poetry!
Can't Steven Den Beste write any faster?!)
I sometimes bake at nights, but I am r/a/v/i/n/g/
p/a/r/a/n/o/i/d/ slightly afraid of falling asleep
exactly at the wrong time and waking up in thick
black smoke or perhaps in the slacker bolgia.
So. Does anyone know of any extremely low
maintenance recipes for yummy breakfast
food such that it doesn't matter if the cook
finally gets four, five hours of sleep in a row?
Answer:
Yuo need:
5 eggs
2 spoons of sour cream
10 slices of salami
10 dg of yellow cheese
spoon of butter
just a little bit of salt.
Put your baking machine or whatever it's called in your barbarian language
to 200 C.
Cut salami, and cheese, to very tiny pieces.
Sour cream and eggs mix together, until you will get froth.
On plate get butter. On butter salami and part of cheese.
After some time add eggs. Small fire, to not mix, only from time to time
edges to the up, so mass will flow under.
After enough time add cheese and put to baking machine or whatever you call
it in less civilised parts of world and wait 3 minutes.
That is some cure for insomnia. Eat that and you will sleep forever. Yukkk!
You could try having sex (sorry, I couldn't resist). If once doesn't work
keeping trying until you fall asleep afterwards. If you're like me, you may
need four or five times, but believe me its worth it for a good night's
sleep. ;-)
So you're a fan of Steven Den Beste's blog, so am I - who'd thunk it.
Believe it or not, I also agreed completely with your take on memes.
Somebody, please get a marble slab and a chisel. The fact that Coyu and I
actually agree on something should be recorded for the ages.
I marinated some tri-tip steak in teriyaki w/ ginger, garlic,
and black pepper. One tri-tip I did for a couple days, the
other for much shorter. It seems to be a matter of what you
are aiming for, really, and how much of the meat flavour you
want. I heated a frying pan up with olive oil and some magarine
for a buttery flavour, dashed with ginger, pepper, and garlic
again. Once heated and you could smell the spices 'cooking', I
turned it off while I sliced the tri-tip thin (say an 1/8 of an
inch, 3mm for the metricoids). Flipped back on the pan to heat
again. Then sliced up the strawberries as thin as the meat.
Dropped the meat into the skillet, let cook for a couple
minutes, flipped them, and cooked the other side. Removed,
drained, and then layered alternately with the strawberries.
