Some links, first follow-ups or things I know some of you will be interested in:
- Etsy :: hansigurumi :: Where to buy the patterns for the awesome knitted cephalopods, and other cool things besides.
- "The Merchant and the Alchemist's Gate," Ted Chiang -- Fantasy and Science Fiction :: Read the Nebula-nominated story free online.
- Gundam: How Much Would it Cost to Make a Life-Size Working Gundam? :: For the GW fans I know.
- TackyChristmasYards :: Hey, some of our neighbors still have their decorations up . . .
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And a recipe for pan-roasted potatoes, cribbed from the TV show America's Test Kitchen. At present, a Google cached page contains a summary, but it doesn't have times and may go away:
- Get a bunch of baby potatoes (the recipe calls for Red Bliss). Halve or quarter them (cut pieces should be roughly 1 to 1.5 inches).
- Heat some olive oil in a big flat nonstick pan. The summary calls for high heat; just over medium was ideal on our electric flat-top stove.
- Put the potatoes in the pan in a single layer, cut side down, and cook for five minutes, or until the potatoes are nice and brown.
- Turn over and cook on the skin sides for another five minutes, or until the skin is darker and wrinkly.
- Drop heat to low, cover, cook for another five minutes.
- Stick a fork through to test doneness. Tip out on to paper towels (something I'm going to try next time). Serve.
These are so easy but have the perfect roast-potato nature. They made me ridiculously happy earlier in the week. (We haven't had the leftovers yet, so I don't know how they reheat, but if they don't, we'll just make less next time. Simple.)
Finally: the Patriots won, the Giants won, the Colts lost, the Packers won, and T.O. is crying on the recap show. A good football week.