27!

Beebo and Isaw this episode of The Simpsons while waiting to go out in Waikiki this evening (nous sommes aux vacances). This part cracked me up so much that I wheezed!

My Brilliant Halloween Costume Idea

A group of people dresses up like failed dot-com era logos and mascots:

 Make sure to give me credit when you do this!  And send photos.

Feel the Quality, Part 2

Hallowe'en Costume Shopping Tips

With these costumes, you can recreate one of my favorite Star Trek - The Original Series episodes: To Walk With the Feet of Giants (from Season Three).

Clowns: They Love Popcorn!

 

...especially Popcorn the Clown!

This poor little clown has a full-time job
making popcorn for other clowns to enjoy....

Help me out here, people

I usually eat lunch at a hospital cafeteria right near my office, partly because it's a low-key place to read and eat and get away from work, and partly because I have a few choices for a lunch with a protein and two sides for six bucks.  This way I don't have to bring lunch in from home and eat at my desk or in the break room, and I don't have to go to one of the same few boring lunch places over and over again.  Also, this is when I try to eat my vegetables.



One thing that puzzles me, and I'm not getting any help from Google.  One cafeteria staple is the 'chicken quarter' -- a leg and thigh that have not been separated, and are served to you in one giant piece.  How exactly am I supposed to go about eating one of these big mothers?  I don't want to be all Henry VIII and pick it up and knaw on it, especially of it's some sort of messy tandoori-style preparation.  On the other hand, when I attempt to cut it up with a fork and knife, I can barely get enough off to feed a small child. 

Any ideas?  Is there a secret and civilized solution to this problem?  Or is it (as I suspect) just an easy and lazy way for the head chef to crank out a lot of substantial-looking entrees with extremely minimal effort?

Easy Poutine

Not a photo of what I made.

I finally made some full-on Poutine for a snack last Sunday.  Here's what I used:

• Frozen french fries, baked in the oven (obviously, fresh are better, but this was a quick and easy snack)
• Bisto gravy granules (really does make tasty gravy, and you can keep it forever in your cupboard)
• Beecher's fresh cheese curds (made locally--the most gourmet part of the snack)

1. Preheat oven, put your fries in.
2. Start boiling water for your Bisto.
3. Chip curds into slightly smaller bits.
4. Sprinkle curds over finished fries on a nice big platter.
5. Mix your gravy and then pour all over fries.
6. Open a beer and enjoy poutine while watching TV.  Offer some to the person who went to the store and bought the curds and fries for you.