I am an independent director and producer who likes to ride his motorcycle in dusty places.

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Joined 1 year ago
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Cake day: July 14th, 2023

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  • If I have to pick one drink to take to a desert island, it’s the classic Sazerac.

    That is what I will want most of the time when I want a cocktail. However, I will allow a few others to enter rotation, depending on mood, time/temperature, and place:

    1. Margarita.
    2. Vesper.
    3. Pastis.

    And, finally, my embarrassing guilty pleasure (which I never order except when I am in company I know well or I am on a Caribbean island): piña colada.




  • I worked for a medical imaging company that got acquired many years ago. The CFO was a nice enough guy, with the perfect blonde wife, huge suburban house, matching Lexuses for him and missus, and his son was the handsome, curly-headed quarterback with the giant fancy pickup truck (that no teenager NEEDS unless they’re the spawn of cattle ranchers…) at the best high school in the county.

    But, as I said, we got acquired, and the new company sent over a junior-junior (ie, just out of school) accountant to do the boring duty of running the books. Poor kid tried and tried but he just couldn’t get the numbers to add up, so he went to his boss and apologized for not being able to do his first assignment. Boss took a look, cocked an eye, patted the kid on the back for doing an excellent job, and took it to legal.

    Seems the CFO was just writing himself $50,000 checks once a month to fuel his lifestyle and “nobody knew it”. He ended up in the prison, divorced in a hot second, and his former wife and kid skedaddled out of town before the thing even went to trial.



  • I don’t mean to polish my knob, but I am doing a vegetarian menu this year that blows those insipid recipes out of the water. I guess I should start a foodie website and rake in that sweet-sweet ad revenue from click-bait.

    (Totally being sarcastic)

    Here’s the menu:

    • Velouté de Châtaignes (creamy fresh chestnut soup)
    • Spanish tortilla with homemade saffron aioli
    • My grandmother’s green bean hot dish (excellent, not your basic beans+soup+canned fried onions mess at all)
    • Roasted root vegetables with garden herbs (rutabagas, etc, with sage and rosemary from the garden)
    • Winter salad with buttermilk dressing (updated Waldorf)
    • Fresh corn soufflé
    • Onion-Mushroom-Roquefort-Walnut tarte tatin (centerpiece dish)
    • Fresh homemade pickles
    • Fresh homemade baguettes
    • Risalamande (Danish rice pudding for dessert)

  • Soap: a bar of unscented oatmeal-based soap

    For deodorant: I have had very good experience with “Thai stone” style salt-based deodorants. These work simply by making your skin inhospitable to odor-causing bacteria while not causing you irritations. You need to apply it liberally (after slightly wetting the stone, I just count out 8 strokes under each arm), but a single stone will last you … a very long time … and it does really work for a whole day. It has no scent, per se, so you will just smell like you smell without the sulfurous bad smells caused by BO bacteria.

    Or so I gather…


  • claycle@lemm.eetoGames@lemmy.worldModern Gaming Feels Like a Chore
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    1 year ago

    (Preface - I’ve not yet picked up Starfield, though I have hundreds [far too many] hours in other Bethesda games; Cyberpunk 2.0, though, has thoroughly captured my attention.)

    I hear what you’re saying, but the YouTube commenter apparently loves Elden Ring, which I found to be an awful game and painful to play. Man, I love complex, deeply explorable games, but I played Elden Ring for 8 hours and never felt like I was making an inch of pleasurable progress. The commenter complains about games being a chore, but what about games like Elden Ring that aren’t chores, but are literal punishment?

    I guess I had trouble accepting the commenter’s point of view after he rah-rah’d for Elden Ring…


  • Steel-cut oatmeal is super-easy, set-and-forget (1 cup water, 1/4 steel-cut oats, pinch of salt, Bring water to boil, stir in oats, salt, lower to bare simmer, uncovered 30 minutes, flavor as desired, eat).

    But that can get boring. For something a little more exciting, super-nutritious, and almost zero-prep, do a sort of Norwegian-style open-face cracker (no, you don’t need “the tubes”, but if you can find them, knock yourself out). For this I take a tin of fish (usually smoked salmon or trout, but sardines, mackerel, or even tuna would work fine), a piece of cracking toast or a Scandy flatbread cracker (Wasa, knekkebrod), and some kind of “schmear” (a thin spread of cream cheese, sour cream, yogurt, or - my favorite - Trader Joe’s Everything But the Bagel Yogurt Dip/Spread). I can get all these ingredients both cheaply and well-made at Trader Joe’s (TJ Smoked Salmon in a tin, TJ Norwegian seeded flatbread, and the aforementioned dip). For a little additional oomph toss on tomato or cucumber slices.