12 and 0. Denver..prepare for the stampede!

This base for this recipe was given to me by one of the fathers at Assumption Abbey in Richardton, North Dakota. I was privileged to break bread there on my way home from an Eastern adventure, and the borscht that was served in the refectory that day was absolutely divine. If the adjectives I'm using seem a bit skewed towards a community of religious, it's no coincidence... but however you slice it, the soup is out of this world. (Oops, I did it again...)

I've modified it just a tad, but I'm frightfully pleased with the way it came out.

BEET BORSCHT

1/2 lb. ground bison (optional)
2 cup chopped fresh beets
1 cup chopped celery (optional)
1 cup chopped carrots
1 cup chopped onions
2 cup water
1/2 teaspoon salt
2 (14 1/2 oz.) cans beef broth (I used 1 can beef and 1 can vegetable, just because
1 cup shredded cabbage
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
sour cream or regular cream (optional)

In a saucepan, bring beets, carrots, onion, water and salt to a boil. Reduce heat, cover and simmer for 20 minutes.
If you're using the bison in this soup, brown the meat in a frying pan; add the browned meat, with all the juices, to the saucepan. (If you're substituting ground beef instead of bison, you may want to render off the fat first.)
Add broth, cabbage and butter; simmer (uncovered) for 15 minutes.
Just before serving, stir in lemon juice.
Top each serving with a dollop of sour cream if desired; or may be served with cream to add to taste.

Makes 8 servings.

For perfection, serve with hot buttered scones and honey.

A friend of mine needs help with something and I have no idea where to find what he is looking for, so I'm making this post in hopes that one of you do know. His question is:

"I need a program that will execute a file (specifically a playlist file) at a certain time each day.
I also need another program that will close a specific program at a certain time each day."

Anybody know a program that could help with that? Thanks

http://www.prguitarman.com/index.php?id=265
http://twitter.com/PRguitarman/status/6390895229

HAVE A MERRY CHRISTMASTIME THIS YEAR.

http://twitter.com/PRguitarman/status/6385638442
http://www.prguitarman.com/index.php?id=264

FILLER TIME~~ Haven't been in the mood to draw comics until now, so this comic almost a month overdue.

Am currently sampling a distinctly-uninspiring Californian white called 'Virtue'. It goes on about how it is "shipped in bulk to save bottle transportation and then packed in lightweight glass", and "this lightweight bottle is made from 80% recycled glass".

Though they enthuse about this sort of stuff I really wish they had actually put some effort into the wine inside these oh-so-eco-friendly bottles.

For me, a wine should speak - no, howl - of decadence, excess and truly sybaritic debauchery. It should drop subtle hints about violated virgins or despoiled monasteries and how the producers truly let nothing obstruct their search for oenological excellence in order that they could deliver - to me - a beverage that can only bring a delightful frisson of excitement to an otherwise jaded palate.

This wine also carries the tellingly condemnatory script Suitable for Vegetarians.

Well, honestly, I can think of a whole slew of other things that are suitable for Vegetarians. Like Grizzly-bear-wrestling, or a meeting with a hungry Lion down some dark alley where - to be honest - nobody else will actually notice.

I really don't want vegetarian wine. Having drunk a glass of Virtue I'm planning on using the rest of it tomorrow in some kind of bland and insipid sauce.

To pour over a big lump of Roast Beef.

Well took it to the garage for a look over... and I don't know I didn't notice the husge fucking rust holes in the rear wheel arches. Fuck me it was like looking at a rover with the lack of metal on the car.

So yeah, the supra will be off the road for a good few weeks at least until some major plating has been done.

Damn old cars.

Fixed

http://www.filedropper.com/fatmanprojectilevomitsinthetubandshowsit_1
In case it fails again

Fun Trivia: He shit on himself in a prior video

Had my wisdom teeth taken out.

My lip is hella numb :(

Twitter: DashSkusky
Facebook: DashForester
XboxLIVE: DashForester

Fried Rice with Vegetables
____________________________

6 Large fresh mushrooms
1/2 pound of thin string beans
2 cups bean sprouts
1/4 pound Chinese Leaves,iceberg lettuce or paksoi
2 tbsp groundnut oil (Like peanut oil or something similar)
1 tbsp sesame oil
2 finely chopped garlic cloves
1 tsp grated fresh ginger root
1 medium sized leek cut into thin strips
3 cups cold, dry cooked rice
4 tbsp cooked peas
2 tbsp Chinese light soy sauce
2-3 coarsely chopped scallions (Spring onions)

1) Wipe the mushrooms clean with a moist cloth. Trim the stalks. Cut the mushrooms into thin slices and then into thin strips.
2) Trim the beans, string them if necessary and cut them into pieces 1-1 1/2in long.
3) Wash the bean sprouts in cold water. Remove as many skins as possible. Drain well.
4) Cut the washed Chinese Leaves, Iceberg Lettuce, or Paksoi into very thin strips.
5)Heat both oils in a wok. Add the garlic and root ginger and stir fry over low heat for 30 seconds.
6) Add the mushrooms, leeks and beans, increase the heat and stir fry for 2 minutes.
7)Add the Chinese leaves, or iceberg lettuce, bean sprouts, rice, and peas. Stir fry until the rice is hot.
8) Sprinkle the soy sauce and 3-4 tbsp hot water or vegetable bouillon (stock) over the rice mixture. Stir well then transfer to a warmed dish.
9) Sprinkle chopped scallions (spring onions) over the top and serve.
----------------------------------------------------------------


Shellfish with Snow Peas
_________________________

1 pound shelled scallops or large mussels
3/4 pound snow peas
3tbsp groundnut oil (Such as peanut oil)
1/2 tsp grated fresh root ginger
2 medium sized leeks, green and white parts cut into strips
2 tsp cornstarch (cornflour)
2 tsp Chinese light soy sauce
a pinch of salt
2 chopped scallions (spring onions, optional)

1) Rinse the shellfish and dry with a paper towel
2) Trim the snow peas
3) Heat the oil in a wok and stir fry the shellfish for 1 minute. Remove them with a skimmer, drain over wok and keep warm.
4) Fry the root ginger in the remaining oil for 30 second. Add the strips of leek and the snow peas and stir well.
5) Push everything to one side of the wok and add 1 cup of water.
6) Mis the cornstarch with 2tbsp cold water and stir into the liquid in the wok. Cook, stirring until the sauce thickens.
7) Stir in soy sauce and add a little salt to taste. Stir the snow peas and shellfish into the sauce. Bring to a boil, then remove the wok from the heat.
8) Divide the contents of the wok between four warmed plates. Sprinkle with some chopped scallion and serve immediately.
-----------------------------------------------------------------------


Soybean Curd (Tofu)
_______________________

1 3/4 pounds soybeans
1 1/2tbsp calcium sulfate

1) Rinse the soybeans in plenty of water. Put them in a large glazed or glass jar and pour on enough water to cover them well. Soak the beans for at least 12 hours.
2) Wash them again in plenty of water.
3) Make the soybeans into a soft paste with 2 quarts water in a food processor or large blender.
4) Strain the paste through a piece of damp muslin (A type of cloth), folded double. Wring out all the liquid from it.
5) Bring the liquid very slowly to a boil. Stir well and boil gently for 10 minutes.
6) Dissolve the calcium sulfate in 3/4 cup of cold water and strain it through a piece of wet muslin.
7) Add the calcium sulfate to the soybean mixture. Stir well then pour into a large mold which has been lined with a piece of wet muslin.
8) When soybean curd (tofu) begins to set cover the surface with a piece of wet muslin.
9) After 10 minutes put a suitable board or plate on the top and place a weight of not more than 11lbs on the board.
10) Leave the curd to set for no more than 40 minutes then cut the soybean curd (tofu) into pieces and wrap in foil.
11) Store in a large jar with enough cold water to cover and chill.

Because of money issues, I wasn't able to afford the app fee for SFSU until recently and then their site was bugging out so now I can't apply to there because the deadline is down. So I'll apply to Bakersfield.

Well... Fuck.

Due to the timing of Christmas, the December Sheffield meet has been brought forward by a week, so will now take place over the weekend of 19th/20th December.

Thanks to Sil for stepping in at short notice to organise the Christmas Sheffield Meet.

The Plan:

Saturday:

• 11am - Assemble in the entrance lobby of Sheffield Midland Railway Station, near the Ticket Office. If you can see the Supertram tracks, you're on the wrong side of the station and will need to cross the footbridge to get to the main entrance.
• Noon - Head to the venue, which will once again be the Old Queen's Head, adjacent to Sheffield Interchange (aka the Bus Station).
• 5pm - Our booking for the venue runs out, and folks will probably split up into groups for food, a trip to the cinema, or head back to their Hotel and chill out.

Sunday:

• Noon - Assemble outside the (Church of England) Cathedral, adjacent to Cathedral Supertram stop.
• 1pm - Head to the café in the Winter Gardens/Millennium Galleries for tea and cake.
• 2pm - Proceed to the Peace Gardens to chill, go for food, go to the cinema, or whatever.

So, I want to make dinner for my other half's sort-of elderly aunt, before she goes away for business over the holiday.

She has a number of dietary restrictions, which makes it hard.

1. She has Celiac's disease, so no gluten/wheat.
2. She is deathly allergic to chicken, in all it's forms. We're talking the whole throat-closing-up anaphylaxis shock. So no stock, no nothing. It's some protein in it, and just can't be risked.
3. She is recently vegetarian; due to a medication cocktail she's been on due to reconstructive surgery, she's had a very upset stomach whenever she has eaten meat, so to save her sanity she's given it up. She's not sure what it's reacting to, but she has alot less nausea if she avoids it. So, other meat can cause some distress, but chicken is an absolute no. Not even by-products.


Myself, I'm a diabetic and on a low saturated fat recommended diet, so I tend to cut out alot of carbs and eat lean/low meat anyways, but this is just an extreme that's a bit far even for me.

Anyone have any of their favorites that might suit?