Updates from September, 2011 Toggle Comment Threads | Keyboard Shortcuts

  • Emilily 5:33 pm on September 19, 2011 Permalink | Reply
    Tags: Bitter melon   

    Dinner 

    Here is a picture of my first official dinner at the new apartment. Previously, I had been too lazy/busy to do any real grocery shopping, aside from bread, cheese and eggs, which I could live on quite happily, but don’t make much of a meal. This is a Filipino dish (I cannot pronounce the name, not even phonetically) with ground beef, eggs, tomatoes, shrimp, onions, garlic and bitter melon. I don’t know if you have ever had bitter melon (Briana once had a pleasant experience with a bitter melon, you should ask her about it) but it tastes exactly like it sounds. However, the bitterness wears off once you cook it down, and it adds a nice layer of flavor to cut the heaviness of the beef.

    20110919-183302.jpg

     
    • Carmen 7:12 pm on September 19, 2011 Permalink

      Well that looks pretty delicious and I’m a big fan of Filipino food so I would probably like this. Although I can’t say I’ve had any experiences with bitter lemon. I did accidentally smell a durian once and I had an automatic gut reaction that I thought the building was going to blow up because to me it smelled like propane gas. I was urging everyone to leave the building and call PG&E. They were like “calm down whitey round eye, its just durian”.

    • Briana 9:44 am on September 20, 2011 Permalink

      As I recall, you shoved it in mouth while I had a line full of customers and it was one of the worst experiences of my life! It instantly sapped all the liquid from my mouth and all it left behind was the inability to swallow and a horrifically bitter flavor. Definitely a story to remember and one I still tell to this day! ;)

  • Emilily 11:19 am on January 14, 2010 Permalink | Reply  

    yuck 

    Okay, I know you can’t see this photo very well, but basically it is a picture of Burger King on a lovely sunny day in McKinleyville. I tried to zoom in on the marquis, which was the reason for this picture, but it is still fuzzy. It reads “TRY NEW BK BURGER SHOTS.” What?!?!

    I looked it up online, and apparently, they are trying to promote their new sliders, but whatever marketing genius came up with the term “burger shots” needs to be fired. Immediately. I mean, not only is the idea of “shooting” any form of a burger completely nauseating, but they come in a “six-pack” because, clearly, just one alcoholic-beverage reference was not cool enough.

     
    • Carmen 12:06 pm on January 14, 2010 Permalink

      Mckinleyville – so progressive.

  • Emilily 8:47 pm on December 8, 2009 Permalink | Reply
    Tags: muffins,   

    muffins! 

    blackberry bran muffinsI tried another bran muffin recipe this past weekend, and they turned out pretty delicious. I got the recipe from Dylan’s mom Irene – she sent some home with him after Thanksgiving, and I think I ate about 4 a day until they were gone!

    The (modified) recipe was originally from this great blog, Farmgirl Fare. It’s by this woman who one day packed up her California lifestyle and moved out to a remote, 280-acre farm in the middle of Nowhere, Missouri. I think I can relate to packing everything up and embarking on a new adventure! I also like the name of her blog, because it reminds me of The Princess Bride (Farmboy) although I doubt this has any relation to her blog at all. Anyways, there are a ton of healthy recipes, pictures of her farm animals, and a smattering of gardening tips and photos. I think this weekend I might try a batch of these blueberry breakfast bars, but with persimmons instead, since they’re weighing down the trees in the front yard.

     
  • Emilily 1:40 pm on November 11, 2009 Permalink | Reply
    Tags: cake   

    viral cake 

    whole cakeSo, I probably mentioned to you that a few weeks ago I contracted a nasty computer virus while looking up a recipe online. I don’t know if I mentioned what kind of recipe I was looking up, but it was a rainbow cake, and for future reference, if you are ever thinking of looking for a rainbow cake recipe, don’t try to link to the site that says “Nazi Rainbow Cake”, even if you’re like “what the heck is a Nazi Rainbow? I just have to check out this nonsense...” Anyways, there’s no need to hunt down a recipe for rainbow cake, all you need is two boxes of Betty Crocker yellow cake mix and an ungodly amount of food coloring. I know, you don’t have to tell me, yellow is not a flavor, and food coloring is not food. But this cake is not about the toxic sickly-sweet sponge that you end up with, it is about the gorgeous, amazing, never-before-seen-in-nature colors!

    red orange yellowthe first cutcake cut

     
    • Carmen 2:18 pm on November 11, 2009 Permalink

      oooh pretty! pretty cancerous!

    • Olga 3:52 am on November 12, 2009 Permalink

      Sometimes a rainbow is just a rainbow? That is some cake Emilily! So when you say a lot of food coloring… how much exactly.. say for instance does it take to make the purple? 1/2 gallon of red and half quart blue?

    • Emilily 4:05 pm on November 12, 2009 Permalink

      Yes, I too thought a rainbow was just a rainbow, but when I gave the remainder of the cake to Dylan to take into his office, he sent back this picture and a message from the tool makers at his work: Dylan, we enjoyed the cake. Please tell your boyfriend thank you.

      viral cake

    • Carmen 2:55 pm on November 16, 2009 Permalink

      hhaaaaaahahhh!

  • Carmen 1:54 pm on November 8, 2009 Permalink | Reply
    Tags: french toast   

    Sunday morning food styling… 

    Max made french toast with apples!

     
    • Emilily 4:11 pm on November 9, 2009 Permalink

      That looks delicious!!!

  • Emilily 1:40 pm on October 13, 2009 Permalink | Reply
    Tags:   

    Eggs en Cocotte…sort of 

    So I was inspired by your egg cook-off, and hungry, and working from home today, so I decided to try my own eggs en cocotte! I used cippolini onions, bell peppers and oregano, and gruyere cheese for the top. Since my toaster oven has a broiler setting, I browned the cheese, but I should have cleaned off the edges of my dish because it looks a little messy. Also, sadly, I broke my yolks. I almost challenged my fear of runny eggs by leaving them whole, but then realized I did not have any bread to soak up the liquid chicken juice, so I went ahead and cooked them firm. I think next time I will be more adventurous with the yolks, but overall, yummy!

    en cocotte 01

    en cocotte 02

    en cocotte 03

     
    • Carmen 2:25 pm on October 13, 2009 Permalink

      oohhh, well done! That looks great and I think the breaking of the yokes might be a good idea. I think i’ll try that next time.

  • Carmen 9:23 pm on October 11, 2009 Permalink | Reply
    Tags:   

    failing better… 

    Little did I know, there was an Eggs en Cocotte cook off happening at my house this weekend.  As you know, I made it on Saturday and then Max made it today.  I have to say there were good and bad things about each one.  Max made his with red onion and tomatoes.  I really liked the tomatoes but the downside is that the water from the tomatoes cooks out and makes it kind of runny.  Where Max has me beat, however, is the use of power tools to finish it up.  If you recall, I recommended using your broiler to brown the cheese at the end… turns out you could also use a heat gun commonly used for drying/melting paint.  You just got learned.

    m.gunm.eggs

     
    • Olga 10:30 am on October 12, 2009 Permalink

      There just no end to what you can do with a power tool in hand.

    • Emilily 10:44 am on October 12, 2009 Permalink

      Dang, that does look nice and toasty on top! I agree, a blow torch or flamethrower of some sort is an integral kitchen tool!

  • Carmen 11:26 am on October 10, 2009 Permalink | Reply
    Tags: ,   

    Eggs en Cocotte 

    I love breakfast. (ok, and lunch and dinner) I’ve been trying to perfect Eggs en Cocotte for years now and I still can’t make it perfectly but it has gotten better over years at least.  I fail better at it nowadays. Its takes a long time to make but the end result is so cute and yummy that it makes it worth it – most of the time… unless you mess it up and then breakfast becomes a frustrating event that makes me want to cry.  Aaannyways, today was successful.  You can make it with alot of different ingredients.  Today I chose leeks, but in the past I have made it with bacon and onions or mushrooms or fennel – you could get imaginative.

    Chop the leeks up real fine and saute them for about 15 minutes (do not burn them like I did!).  Grate a little bit of nutmeg into the leeks while they’re cooking, add salt and pepper.  Then put the leeks into buttered ramekins, crack a couple of eggs in each one, add salt and pepper.  Then put the ramekins in a casserole dish and pour boiling water into the casserole dish to surround the ramekins, and then put it in the oven!  Half way through put some parmesan cheese (or gruyere) on there.  I think it takes about 20 minutes at 375 degrees but its kind of something you need to decide on by watching it, its tricky.  Sometimes the center will still be runny while the rest is perfectly done.  I like to take it out at that point and finish it up in the microwave for about 20 seconds.  Voila!  (one thing I would change is maybe to cook it in the broiler (if you have one, which I don’t) so the cheese gets nice and toasty)

    P1010853eggssteam

    done

     
  • Emilily 1:04 pm on October 3, 2009 Permalink | Reply
    Tags: ,   

    marshmallows! 

    done

    So I decided to try making my own marshmallows for this camping trip, since I don’t really like store-bought marshmallows, but I love the whole s’mores ritual. I did some online research, and read some cooks’ reviews, and finally found a recipe I decided to try my hand at. It turned out brilliantly! Rather than re-print the recipe (which I don’t think I can do anyways) I will just refer you to the Smitten Kitchen’s marshmallow post. Her writing and pictures are almost too perfect to even try and replicate, just check it out, it is a lovely blog. (And like she mentions, these are probably the messiest things ever, it is like making tar…tar that is tempting you with its sugary aroma to lick the beater, to stick your fingr in the bowl for just a taste…needless to say, marshmallow is difficult to get out of hair.)

    Here is how I made my yummy and melt-in-your-mouth sweet and sticky marshmallows. And here is a question for you – how would you describe a marshmallow to an alien without sounding like you were talking dirty?!

    startingcooking sugar gelatingelatin again in panstirring 1stirring 2stirring 3

     
    • Carmen 4:56 pm on October 4, 2009 Permalink

      I’m really amazed that you are trying to tackle something as weird as marshmallows. I didn’t even know what marshmallows were made out of until now. Can you imagine the person who invented it? Probably alot of trial and error…………….well, after a little research… turns out, as I’m sure you knew, original Marshmallows come from the mucilaginous root of the Althaea officinalis plant. I’m pretty sure mucilaginous means a sticky consistency, high viscosity. The root of the plant was used for sore throats and other parts of the plant were used for all kinds of medicines. That is, until they figured out that sugar is the best medicine. Thus, the confectioners delight was invented. And thats exactly what I would say to the Aliens.

  • Emilily 12:48 pm on October 2, 2009 Permalink | Reply
    Tags: ,   

    buon appetito! 

    So, as you know, I am car camping in Joshua Tree this weekend, which is apparently a far cry from the Survivor-esque backpacking we did when I was a kid. I remember tramping through the mountains with a 50lb backpack, eating little packages of freeze-dried astronaut food, and spending countless hours packing my tent and sleeping bag into ridiculously tiny waterproof bags. This weekend will be different – a little more civilized, I suspect. I’ve packed my french press, for starters!

    Anyways, we designed a menu about a week ago, and everyone was responsible for a few meals. The fare includes corn cakes with preserves, Mia’s dad’s fresh french bread, cherry pie, grilled sausage sandwiches, a full English breakfast spread, and my home-made marinara sauce, below!

    Marinara layers

    I may have mentioned it before, but I have a mild obsession with making pasta sauce. I LOVE pasta sauce. The pasta itself, I could take it or leave it. But a good pasta sauce, just give me a spoon and I’m happy…well, some chianti wouldn’t hurt, either. My sauce is pretty basic, with some exceptions – I like to use heirloom tomatoes, I think they have a richer flavor, and I use a dark brown molasses sugar instead of….well, I don’t know what kind of sugar a traditional marinara has, but I think it has some?

    (p.s. I have to apologize for the picture quality, my little kitchen is dark and cave-like, especially at night.)

     
    • Carmen 4:42 pm on October 4, 2009 Permalink

      This looks delicious! How long do you cook it for?

    • Emilily 12:35 pm on October 6, 2009 Permalink

      You cook it for…ages, and then some. The longer it simmers, the richer it tastes and the better your kitchen smells. But add the caramelized onions at the end, otherwise they turn to mush and overwhelm all the other herbs. Also, I save about half of the basil and toss it in at the very end. (The other herbs I use are italian parsley and oregano, both fresh, and a few generous pinches of red pepper flakes.)

  • Carmen 10:25 am on September 25, 2009 Permalink | Reply
    Tags:   

    last night… 

    So I was all dressed up ready to go to a dinner party with a “french peasant” theme.  Here was my outfit: basque

    Strangely it didn’t go over so well.  Apparently people are not familiar with the French Basque Peasants and their traditional “basque-horn” head-dress.  Who knew! Needless to say it was a little embarrassing to walk in and realize that only the food was supposed to be french peasant themed.  Luckily I travel with an extra outfit at all times for just such an occasion!

    I met some lovely people and ate alot of good food.  Max made seafood bouillabaisse, which is one of my favorite dishes in all the world.  Everyone there made delicious food and it was hosted by the guy in rabbit hat and cigarette looking pensive.

    007

    And at the end of the night we took some portrait shots.  My brain is not working so good today so I’m just going to post these pictures and go get a glass of water.

    013

    Our generous host, Mr. Scott012

     
    • Emilily 11:39 am on September 25, 2009 Permalink

      Well, I can see your confusion – people really ought to specify if a dinner party theme is meant to be dress-up, or just inspire the menu. I guess we were going in the right direction with the french fry outfit after all, although I fail to see how a basque head-horn would not be a welcome addition to any dinner party, themed or not.

      Also, when I saw you in the bunny hat, I though, oh, how convenient, it’s both a pet and a costume change!

  • Carmen 2:24 pm on September 14, 2009 Permalink | Reply
    Tags: ,   

    Speaking of food… 

    Here is my cute little snack!  I made some carrot bread since I’m home sick today. (My first carrot bread)  It turned out pretty good I have to admit.  It goes well with tea.

    P1010786

     
    • Emilily 3:27 pm on September 14, 2009 Permalink

      Oh that looks delicious!

  • Emilily 1:34 pm on September 14, 2009 Permalink | Reply
    Tags:   

    New Orleans, part 1 

    Parasol's Bar, on the corner of 2nd and Constance streets

    Parasol's Bar, on the corner of 2nd and Constance streets

    green bathroom 01

    Where is a chainsaw when you really need one? I had to use my glasses as a prop instead.

    Since we have some food-themed posts going on, I thought I’d post some New Orleans pics and make a few comments on the food! The bar above, Parasol’s, was my first New Orleans meal. Before you ask if I was trying to get mugged or contract some sort of food-borne illness, I should point out that Parasol’s has been featured on that show, Diners, Drive-Ins, and Dives, and beat Bobby Flay in a Roast Beef Po’Boy throw-down. We ordered their famous roast beef po’boy, an oyster po’boy, and a side of fries smothered in brown gravy. I thought the oysters in one sandwich were good, but I am in general not a fan of soggy food. The roast beef was prepared in the traditional New Orleans style, shredded and soaked in gravy, then sandwiched between crusty french bread, slathered in mayonnaise, and topped with pickles. Although I am sure it is a fine specimen of a po’boy, it was a little too sloppy for me. That, and mayo makes me want to hurl.

    They do get points on atmosphere, though! The picture at left is the lone bathroom in the joint…I had to go back in with my camera to capture the utter creepiness; I believe this shade of chartreuse is called Grisly Massacre. Also, if you look closely, you’ll notice that the walls are not proper walls, but painted, unprimed, plywood. The sink was cracked, the ceiling sported one bare strip of constantly-flickering flouresecent bulbs, and the light swtich (top right in picture) had no plate cover. Not like it makes any difference, once you’ve committed to this color, the only thing you can really accessorize with is splattered blood and carnage.

     
    • Carmen 2:12 pm on September 14, 2009 Permalink

      Frankly I’m surprised you made it through the front door! The whole place looks like a horror movie waiting to happen. Turns out it was just a horror movie starring your arteries. (high five!)

    • mia 11:27 am on September 16, 2009 Permalink

      dear emily, thank you for putting up with my obsession for deep-fried, mayo-slathered, wrapped-in-bread food. I hope my counter obsession for spinach salad balanced the greasy, make-ya-wanna-hurl path I led you down for a good part of our trip. love, mia

    • Emilily 12:05 pm on September 16, 2009 Permalink

      I’m right there with ya on the deep-fried and wrapped-in-bread stuff, just replace my mayo with cheeeessse!

  • Emilily 8:25 pm on September 12, 2009 Permalink | Reply
    Tags: fava beans   

    “…some fava beans and a nice chianti.” 

    Cooking question for you: I bought some fresh fava beans at the market today. I thought I could just boil them like lima beans, but they have this tough shell sort of thing around the pod. What am I supposed to do with this…do I peel them? It is rare that a vegetable stumps me so.

    p.s. I did try googling fava beans, and all I got back was a bunch of Hannibal Lecter references.

     
    • Carmen 8:33 pm on September 12, 2009 Permalink

      yes, you get the bean out of the shell, well first you take it out of the pod and then out of the shell. Just clip an end with your thumb fingernail and pop it out (very satisfying). Thats the good part, taking care not to cook too long or they will be kind of powdery consistency. My favorite dish with fava beans is very simple – just the beans, julienned jicama, cilantro, mixed with lime juice, olive oil, salt and pepper. Its pretty flippin delicious. And you can always put some slices of tangerine in there too. A very summery dish. Good luck!

    • Carmen 8:38 am on September 13, 2009 Permalink

      Its really good with apples too (instead of jicama).

    • Ma 2:07 pm on September 13, 2009 Permalink

      Really girls? A summery dish after Labor Day? What would Ann Landers say about that?

    • Carmen 12:18 pm on September 14, 2009 Permalink

      I know, we’re so uncouth. But I’m curious now – how did it turn out Em?

    • Emilily 1:19 pm on September 14, 2009 Permalink

      It was good! I do think I over-cooked the fava beans, though, since I cooked them in the shell and boiled them a little longer than necessary, thinking the shell might soften. But the flavor was really nice, I will probably try again next week!

      It is hard for me to transition into a fall menu when it is in the mid-80′s all day. Summer produce, like snap peas and strawberries, are still in season at our farmers’ market!

  • Emilily 3:18 pm on September 12, 2009 Permalink | Reply
    Tags: cheese   

    an observation 

    Did you ever look in the fridge and just think “maybe it is time for me to stop buying cheese…”?

     
    • Ashley 3:43 pm on September 12, 2009 Permalink

      Yea I thought that just the other day and shortly thereafter dad found my cheese, cut off the mold and ate it on a portabello.

    • Carmen 5:23 pm on September 12, 2009 Permalink

      I usually think I should stop buying bread and cilantro. I should definitely buy MORE cheese!

    • Emilily 7:10 pm on September 12, 2009 Permalink

      Wish you guys could come over with your portabellos, bread and cilantro – we could make a great dinner!

      cheeeese

    • Carmen 8:28 pm on September 12, 2009 Permalink

      Dang! Thats alot of cheese!

    • Emilily 8:41 pm on September 12, 2009 Permalink

      yeah, I’m not messin’ around, either – there’s a truffled gouda, mozzarella filled with mascarpone and curds, midnight moon, buffalo mozzarella, saint andre…

      Thanks for the fava bean tips! I’m going to try a variation of that salad with apples instead of jicama (cause that’s what I have in my fridge.)

  • Emilily 2:46 pm on August 11, 2009 Permalink | Reply
    Tags: junkfood   

    wtf?! 

    krisp-kreme-chicken-sandwich-400This is a deep-fried chicken patty topped with swiss cheese, tucked inside a sliced Krispy Kreme original glazed doughnut. In my opinoin, it’s not food, it’s a dare…although, honestly, I can’t help thinking it would be better if they threw in some bacon.

     
    • Carmen 3:22 pm on August 11, 2009 Permalink

      It would definitely be better with some bacon…. and then wrapped in a blueberry pancake, top it off with some salsa and throw it all in a commemorative bag – yum.

    • Emilily 10:57 am on August 13, 2009 Permalink

      or gravy….yummmmm

    • Ma 7:43 pm on September 7, 2009 Permalink

      Oh my gosh! That was the funniest thing I’ve seen in a long time… I am kinda hungry now…

    • Emilily 8:53 pm on September 7, 2009 Permalink

      I know, it had the same effect on me – on one hand, it’s repulsive, on the other hand, maybe you want to try just one little bite…

  • Emilily 1:19 pm on August 10, 2009 Permalink | Reply
    Tags: Farmers Market   

    Saturday 

     

    so good!

     

    I meant to post this Saturday, but did not have time. Look at these beautiful tomatoes I got from the farmer’s market! They are so sweet, and the outside is firm and crunchy. I can smell them when I walk into the kitchen. I cannot understand how the tomato went from this to the mealy, tasteless things you get at the supermarkets.

     
    • Carmen 1:46 pm on August 10, 2009 Permalink

      Mmmmmmmmmmmmmmmmmmmmmmmmmmm. take that genetically modified tomatoes!

  • Carmen 12:39 pm on August 9, 2009 Permalink | Reply
    Tags: , croque madame,   

    Sunday Project: Croque Madame… 

    I decided to try this recipe this morning.  Here’s how it went:

    first-templatetemplate-2

    The conslusion is that it tasted pretty darn good!

     
    • Emilily 12:53 pm on August 10, 2009 Permalink

      That looks tasty! You really can’t go wrong with grilled cheese.

      For my Sunday project, here is a random fact about the croque madame, and my own weekend baking project.

      The name of your yummy breakfast is from the french verb croquer, or to crunch. It is a good thing the sandwich is french, because croque monsieur and croque madame both sound far more appetizing than mr. and mrs. crunch. Also, in what seems like an unexpected move from the french, among the many variations they have on the sandwich is the croque McDo, which, as you guessed, is the McDonald’s version. Ug.

      I was at my grandma’s this weekend, and used the opportunity to bake in a real oven! It was my second attempt at the Arcata Co-op’s Atomic Bran Muffin recipe. Ashley got the recipe for me last Christmas, and the first time I made it, it turned out good, but not exactly like I was expecting. I tried it again, following the recipe to the letter, and again ended up with a really good bran muffin, but not the Atomic bran muffin. I wonder if it has anything to do with the fact that they have a real baker’s oven? Or, as I suspect, there is some secret ingredient that was left out of my copy of the recipe!

      bran muffin

      And look! I added a picture to a reply!!!
      Also, why is your post marked “sticky”? What does that mean?

    • Emilily 1:07 pm on August 10, 2009 Permalink

      And I love your use of the project template! What did you think of it? I hope it was okay to work with! Maybe I can make a version that has 6 squares all lined up so you don’t have that alignment problem with the two images….

  • Emilily 12:59 pm on August 6, 2009 Permalink | Reply
    Tags:   

    Third (and final) test of the mini-project template 

    This is a little story about some scallops I made this week.

    All ingredients were from Trader Joe’s unless specified otherwise: Wild Japanese scallops ($9.99 per bag), Giant New England scallops ($10.99 per bag), unsalted butter, Olive Oil in a spray can, and Lawry’s seasoning salt.

    The scallops were frozen to start with. To defrost, I left them on the counter sandwiched between paper towels and pressed under a cooling rack with a half-empty wine bottle on top, for about 3 hours, with the wine bottle getting progressively lighter. Never-been-frozen scallops would have been better, of course, but the giant bay scallops at the two local fish counters are between $18.95 and $24.99 per pound, which is a bit rich for me at the moment. Especially for an experiment.

    (In the images below, the Japanese scallops are always on the left, the New England on the right.)

    Scallops!

    My final conclusion was that the Japanese scallops had chewier texture and slightly sweeter taste in all cooking methods, but had a tendency to fall apart or flatten, and carmelized very quickly. The New England scallops were a close second in taste, but consistently meatier, held their shape very well, developed a nice golden color, and would work well for dishes where the savory element was dominant.

    On a related note, I prefer large scallops to smaller ones because my dad told me once when we were kids, eating plain microwaved scallops for breakfast, that sometimes supermarkets substitute cow ankle tendons for scallops because the appearance and texture are nearly identical, the taste is very similar, and the price is significantly lower. However, if there is sand or grit in your scallop, you know you’ve got the real thing. Rather than worry if I am eating undercover bovine tendon, I just buy the jumbo scallops and enjoy the mental image of a pack of black-market fish-mongers, wielding giant harpoons, chasing down a 5-ton cow with ankles the size of small tree trunks.

     
    • Emilily 1:11 pm on August 6, 2009 Permalink

      Note regarding the template: I am going to tweak it a bit. I want the background pattern to be larger, add some sort of taupe or beige border to the images…have you tried using it yet? Don’t feel like you have to, I mostly am fiddling with it to remember the layer stuff in Photoshop. Did you ask Max if we can upload video? Maybe I’ll just try one tonight…

    • Carmen 1:11 pm on August 6, 2009 Permalink

      nicely done!

    • Carmen 1:12 pm on August 6, 2009 Permalink

      I did not ask Max, but I don’t think i have to. When you are adding a post you have the option of uploading a video, the same way you upload a picture.

    • Carmen 1:12 pm on August 6, 2009 Permalink

      what are you going to video?!

    • Emilily 1:14 pm on August 6, 2009 Permalink

      I don’t know….seems like I should have something sitting around I can use. Maybe I’ll video something really original and clever, like me peering into the camera saying “this is a test of video on the blog….”

    • Carmen 1:16 pm on August 6, 2009 Permalink

      you should finish the banner too and send it to max so he can put it on here.

    • Emilily 1:17 pm on August 6, 2009 Permalink

      Oh yeah, I do need to finish that. It’s hard to do on a weekday, usually I don’t want to sit down and concentrate anymore, but I’ll try to get it done before the weekend!

  • Carmen 10:38 pm on July 21, 2009 Permalink | Reply
    Tags: ,   

    What I’ve learned today… 

    This is what I’ve been reading about today, I thought you might be interested.

    First! Wtf?! Babies can talk dog language!  At first I was wondering how this kind of research will benefit the human race but in the end I think its just an example of how our brains develop.  It would make sense that our brains would recognize tone differences before anything else.  http://bit.ly/1K0X9Z

    Here is some more good brain stuff!  I can imagine in the future they will look back on this article the way we look back on 8 tracks.  New York Times brain article

    And I learned this recipe which I will be making shortly.  I like the way this guy talks.

    http://epicureanzealot.com/2009/07/21/its-a-hit-green-beans-and-farro/

     
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