Somehow this PSA is attributed to the Wisconsin Historical Society. Anyway I’m getting new glasses this week, and they’ll probably be more goggly than the ones I have now. [via]

Somehow this PSA is attributed to the Wisconsin Historical Society.

Anyway I’m getting new glasses this week, and they’ll probably be more goggly than the ones I have now.

[via]

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We’re cold so we made apple brandy hot toddies. Also, take heart: those are cloves, not fangs!

We’re cold so we made apple brandy hot toddies. Also, take heart: those are cloves, not fangs!

2 notes

Just found out that my officemate wrote the book on Gregorian chant!

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Jason’s a Charlie, Ian’s a Mac, and I’m a Dennis.

D, explaining that It’s Always Sunny in Philadelphia is “our Sex and the City.” Oh golly.

Quick Wednesday-Night Quince Jam with Rosemary We’ve had two mysterious CSA quinces on our counter for weeks now, and everything I’ve read says, “Jam! Paste! Jelly! Preserve!” because they’re so tart and bitter raw. This was so, so, so easy: Grate or finely chop your quinces, skins on, cores and stems tossed. Once you’ve done this figure out about how many cups you have, because this will determine how much sugar and water you use. Bring 2/3 as much water as you have chopped quince to a boil. For example, if you’ve got 3 cups of quince, boil 2 cups of water. Math! Once the water’s boiling, add the quince, a bit of lemon juice, and a few sprigs of rosemary. Reduce that heat and cook the quince until it’s soft, 10-ish minutes. Same 2/3 rule applies to the sugar. When your quince is soft and starting to fall apart, dump in the sugar, bring everything back to a boil, and stir it up until the sugar is dissolved. Reduce the heat again, let everything bubble together for a good while (45 minutes to an hour), and hey! Jam! Put that stuff in a jar, which if you’re not me you’ll probably want to sterilize, and eat it on everything: toast! semi-hard Spanish cheese! pork chops! etc.

Quick Wednesday-Night Quince Jam with Rosemary

We’ve had two mysterious CSA quinces on our counter for weeks now, and everything I’ve read says, “Jam! Paste! Jelly! Preserve!” because they’re so tart and bitter raw. This was so, so, so easy:

  • Grate or finely chop your quinces, skins on, cores and stems tossed. Once you’ve done this figure out about how many cups you have, because this will determine how much sugar and water you use.
  • Bring 2/3 as much water as you have chopped quince to a boil. For example, if you’ve got 3 cups of quince, boil 2 cups of water. Math!
  • Once the water’s boiling, add the quince, a bit of lemon juice, and a few sprigs of rosemary. Reduce that heat and cook the quince until it’s soft, 10-ish minutes.
  • Same 2/3 rule applies to the sugar. When your quince is soft and starting to fall apart, dump in the sugar, bring everything back to a boil, and stir it up until the sugar is dissolved.
  • Reduce the heat again, let everything bubble together for a good while (45 minutes to an hour), and hey! Jam! Put that stuff in a jar, which if you’re not me you’ll probably want to sterilize, and eat it on everything: toast! semi-hard Spanish cheese! pork chops! etc.
1 note

Rated!

My first rating (from my new school) on ratemyteachers.com:

she is one of the best english teachers! she has a very methodical approach to note taking and reading. It’s really different than any other english teacher. Besides that, she’s been extremely helpful with essays and she really considers different opinons/analyses of the book. she doesn’t just write them off like some teachers have a tendancy to do. She also dresses really cute. :)

I’ve been half-joking about how my now teaching at a good high school with lots of nerdy kids is really just a Never-Been-Kissed-esque opportunity to redo my high school years as the most important and well-liked person in the room. Not joking anymore!

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This one goes out to our friend Jeremy Maco, who told us last night that this was a must-make, must-eat recipe. He did not lie to us. Here’s how it works: Roast a pound of beets. [Easiest thing ever: wrap each beet in tin foil, pop them in a 375º oven for an hour or more.] Purée those beets! Brown up some butter in a skillet, add the beet purée, a few sprigs of sage, and a handful of toasted pistachios. Let everything commingle until it’s all warm. Oh, while all of this is happening you should have been boiling water and making some sort of whole wheat pasta, duh! Toss the cooked pasta in with the warm beet sauce, serve it in bowls, and top with a healthy dollop of goat cheese. Love the pretty color, don’t think about the stains on your fingers and counter, and wow, eat it up!

This one goes out to our friend Jeremy Maco, who told us last night that this was a must-make, must-eat recipe. He did not lie to us.

Here’s how it works:

  • Roast a pound of beets. [Easiest thing ever: wrap each beet in tin foil, pop them in a 375º oven for an hour or more.]
  • Purée those beets!
  • Brown up some butter in a skillet, add the beet purée, a few sprigs of sage, and a handful of toasted pistachios. Let everything commingle until it’s all warm.
  • Oh, while all of this is happening you should have been boiling water and making some sort of whole wheat pasta, duh!
  • Toss the cooked pasta in with the warm beet sauce, serve it in bowls, and top with a healthy dollop of goat cheese.
  • Love the pretty color, don’t think about the stains on your fingers and counter, and wow, eat it up!
1 note

Lea & Perrins say, “Shake the bottle.”

Lea & Perrins say, “Shake the bottle.”

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