Laurakoontz

もうすぐハロウィンなので、着ぐるみ風なまる。
Maru and animal costume.

BGMは、フリー音楽素材 H/MIX GALLERY　様よりお借りしました。
いつもありがとうございます！

大好物の毛球除去剤を舐めるまると、密かにお尻の臭いチェックをするはな。
Maru licks the oil to make a fur ball discharge.
And Hana checks the smell of his anus secretly.

まる：「油さいこー。」
Maru:[I love this oil!]

Related Articles

YAP controls retinal stem cell DNA replication timing and genomic stability.

Elife. 2015;4

Authors: Cabochette P, Vega-Lopez G, Bitard J, Parain K, Chemouny R, Masson C, Borday C, Hedderich M, Henningfeld KA, Locker M, Bronchain O, Perron M

Abstract
The adult frog retina retains a reservoir of active neural stem cells that contribute to continuous eye growth throughout life. We found that Yap, a downstream effector of the Hippo pathway, is specifically expressed in these stem cells. Yap knock-down leads to an accelerated S-phase and an abnormal progression of DNA replication, a phenotype likely mediated by upregulation of c-Myc. This is associated with an increased occurrence of DNA damage and eventually p53-p21 pathway-mediated cell death. Finally, we identified PKNOX1, a transcription factor involved in the maintenance of genomic stability, as a functional and physical interactant of YAP. Altogether, we propose that YAP is required in adult retinal stem cells to regulate the temporal firing of replication origins and quality control of replicated DNA. Our data reinforce the view that specific mechanisms dedicated to S-phase control are at work in stem cells to protect them from genomic instability.

PMID: 26393999 [PubMed - as supplied by publisher]

buy this print!

Guess who just finished their second picture book! It's this guy, right here. Coming your way next fall!

But let's talk about THIS FALL

My lovely publishers and gracious hosts are taking me in and out of North America and the UK in the coming months, to see your smilin' faces and shake hands! It's been a heck of a year, where I finished two books and published two others. So I'll be well pleased if the end result finds your favour.

West coast/midwest comic shows and things might happen in the spring, but there are none planned yet. But I will let you know, of course!

Book tours are crazy things, I might be bleary and sideways by the time we meet but you will be in top form, and contrary to what so many people think, you're not awkward at all, you are enthusiastic and generous, and I'm glad to have you for a reader. As always, I would not be here without you.

-Kate

ふたり揃ってどこへ行ったかと思ったら、あらあら、まあまあ。
Wow! What close!



はな：「邪魔しないでね。」
Hana:[Please do not disturb us.]

はい。
Sorry!

There are cookbooks and websites that seem to be inspired mostly by foods one might hypothetically desire after consuming a smokable plant now decriminalized in dozens of states. Then there’s the Smitten Kitchen, where recipes are mostly motivated by irrational cravings or failures of self-control. Days like this, I’m pretty sure our disparate paths have led us to the same place.

... Read the rest of saltine crack ice cream sandwiches on smittenkitchen.com

---

© smitten kitchen 2006-2012. | permalink to saltine crack ice cream sandwiches | 150 comments to date | see more: Ice Cream/Sorbet, Photo, Summer

I wrote a post a while back about writing a cookbook proposal. It explained how I typically approach the first stages of a cookbook project. I thought I'd follow that up with a post primarily (but not entirely) focused on some of the details that have taken place in the time since - between signing a contract and sending the book to the printer. I should mention, it has been incredible hearing from so many of you - each at a different stage in your own projects. Whether it's my own book, or a book someone else is working on, I find the process fascinating. The more you talk to different cookbook authors, the more you realize just how unique the process is to each individual.

- Above - This is actually one of the first things I did for Near & Far to try to get a handle on flow, structure, and how some of the images, recipes, and content might work together. I would take standard sheets of paper, fold them into (looks like) eighths, and then sketch/block out spreads and content blocks. I think I like this sort of thing in the early stages because it is small scale, flat mapped, and doing the sketches actually forces me to look at the images and the content in a way I might not otherwise. On past books I've talked about how I use a big binder throughout the entire book process to pace things out, keep track of recipe development, testing, and revisions. There are similar considerations on the photography front, so the binder helps there as well. When you continuously page past an image you aren't happy with, it's easy to get motivated to reshoot.

I should also mention here, that just because I arrange all my content in a binder very specifically as part of my process, I don't get hung up on that specific order of things once I turn everything in to Ten Speed. I work with Toni Tajima on the overall design of my books, and while I show Toni my binders and bulletin boards, and all of it, I don't at all dictate placement or anything of that sort. It's much more a ongoing conversation between me, my editor (Julie Bennett), and Toni, over time. Part of the process I love most is submitting the manuscript and photography, and then seeing how each of them approach it. They have the fresh eyes at that point in the process, and there's really no reason for me to do anything aside from let them do what they're good at. If I've done a good job of establishing the tone of the overall project from the start, this part should be smooth - which points back to the importance of establishing exactly what you want to attempt with a thoughtful, solid proposal.

- Above - This is what my binder looked like at the end of the whole process. It got a bit out of control, and I probably should have split it between two binders. The close-up of the images with pink tape is a printed index of all the color images I was submitting. If an image was ready - high resolution, saved to the hard drive I'd submit - it would get a piece of tape. Above that is the production schedule for Near & Far.

- Above - In Marrakech. Attempting some sort of "author shot"...my expression is the realization that a speeding motorbike had just rounded the corner.

- Above - A collection of images for possible inclusion in the Ten Speed Fall 2015 catalog.

- Above - This is the back cover of Near & Far, and it is a reflection of a part of the process that I'm most thankful for. I think I speak for a lot of authors when I say it is initially difficult to start putting a new book out there. You've lived with it for a long stretch, and part of the process, after the manuscript is completed and the design is established, is circulating early copies of it. The earliest copies (either in PDF or galley format) go out to a short list of people who you hope might spend some time with your book, feel good about it, and write some kind words. This is one of the hardest "asks" for me. I know how busy everyone is, and I can't help but feel like I'm adding to the workload of some of the writers I admire most. Thank you Samin, thank you Elissa, and thank you Deborah - deepest gratitude and appreciation.

- Above - I found this scrap in my Near & Far folder the other day. I tended to write out the chapter openers longhand rather than typing them on my laptop. I actually do this on occasion with posts for 101 Cookbooks. It feels good. To be writing into a notebook or piece of paper rather than a keyboard and screen. I'm probably stating the obvious, but it helps me focus, no digital distractions.

- Below - A few of you were curious about the styling and shooting of the book. I've been asked about the cameras I use, and whether I work with a team. Do you divide the shoots into intensive shoots, or chip away at it?

There are shots from at least five different cameras in this book. I shot a mix of film and digital. If I was shooting film, most of it was 6x7 or Polaroid/Fuji 3.25 x4.25 and 4x5. I used an old Polaroid Land Camera, a Speed Graphic, a Fuji folder 6x7 (great travel camera), and a Sony Nex 3 (this is the one I use now / this lens too) with an adapter so it could take my old Leica lenses (making it a great, compact travel camera). As far as the food shots go, I tend to shoot gradually over a long time period of time, on my own. That said, some of my favorite days working on this book were when I had help from two of my favorite people to cook with - Tina Dang and Emelie Griffin. We'd choose a handful of recipes to prepare, or work on, from the manuscript. We'd shoot along the way, and then enjoy a beautiful lunch together. Ironically, I don't have a shot of all three of us in the kitchen, but I do have one of us after a few drinks one night in a crazy bathroom (below).

- Below - If you see a shot of me in the book (or elsewhere), it was likely taken by Wayne :).

Right now the files are all at the printer, and we have finalized the design, color, and texture of the cover. You can see the examples of versions of the cases below. We get samples and compare different versions to try to get the right feel, look, etc.

As far as what is next, one of the aspects of the book making process that has been a bit of a mystery to me is the printing, binding, and assembly of the physical object. The book itself. But, I think that is about to change. I'm going to make a quick trip to Hong Kong, and then on to the printer, to see part of the process with my own eyes. Looking forward to sharing that part of the process with you in the coming weeks. -h

Near & Far Series:
- A New Cookbook
- Writing a Cookbook Proposal
- Making a Cookbook

Continue reading Making A Cookbook...

---

XI’AN STYLE BURGER BUNS:

Makes: 8 buns

• 3 cups (400 grams) unbleached all-purpose flour, divided in half
• 1 tbsp (21 grams) honey
• 1/2 tsp salt
• 1 cup (225 grams) water at 140F/60C (it should be uncomfortable to leave your finger in it for more than 3 seconds)
• 2 tsp (6 grams) instant dry yeast
• 2 tbsp (28 grams) vegetable oil, plus more to rubbing
• Ground white pepper for dusting

In a stand-mixer bowl with dough-hook/or with hand-held mixer with dough-hooks/or by hand, mix 1/2 of the flour, honey, salt and water for 1 min until it comes into a thick batter.  Add the remaining flour and instant dry yeast, and knead on medium speed (or by hand) for 5 min until the dough is smooth and elastic.  Add the vegetable oil, then knead again for 6~7 min on medium-high speed (or 10 min by hand) until the dough is shiny, smooth, and tacky.  The dough should be warm and soft, but shouldn’t try to stick to your hands or the working surface too much.  If it does, knead in 2 extra tbsp of flour at a time, until it doesn’t.  Cover the bowl with plastic wrap and let proof until doubled, approx 1 hour (the dough is warm so it will proof very fast!).

Dust the working surface lightly with flour then transfer the dough on top, and divide into 8 equal portions.  Roll 1 portion out into a very thin, round sheet, then rub a little vegetable oil over the top surface evenly with your hand, and sprinkle lightly with ground white pepper.  Roll the sheet into a log, then twirl it into a snail-shaped dough.  Pinch the end tightly underneath the dough and press it down slightly, then set aside on a lightly floured surface.  Repeat with the rest, and arrange them in the order they are made.  Cover them with plastic-wrap and let rest for another 20 min, during which they should slightly expand again.

Coat the bottom of a heavy skillet with a little vegetable oil, then heat over medium heat.  Starting with the first dough you made, arrange 2~3 in the skillet with 2″ (4 cm) of space in between, then cover with a sheet of parchment paper and place another pot that’s approx the same size over the top.  The parchment will keep the steam inside and help cook the buns, while pot keeps them in disk-shape.  Turn the heat down to low and cook for 5~6 min, until the first side is golden browned.  Remove the pot and the parchment (the buns should have expanded considerably in diameter), and flip the buns (NO need to put the parchment or pot back on) and cook for another 5 min until the other side is browned as well.  The thickness of the buns should be about the width of your toe.  Transfer to a cooling rack and repeat with the rest.  Can be made the day before.

*I’ve tried baking them in the oven, sandwiched between two baking-sheets, but the result just wasn’t the same.  The oven-method gave them a tougher crust, and a drier interior.

追いかけっこではなをタワーに追い詰めたまる。
By tag play, Maru drove Hana into the cat tower.
But...


はな：「バチコーン！」
Hana:[An opening!]

油断大敵。
Hey Maru, security is the greatest enemy.

--------------------------------------------------
毎年誕生日に被っているくまの帽子は、
”ＢＥＡＲ’Ｓ365ぬいぐるみの帽子 ”
で検索してみてください。

紙袋を着ていたまる。

まる：「今日は白い袋～♪」
Maru:[My clothes of today are white paper sacks.]



とつぜんの物音に――
He heard a sound then.


ビリビリビリビリ！
And his clothes tore in no time!


あっという間に破けました。

Well, since the possibility of the Rotunda opening sometime in the next couple years has resulted in a handful of residents panicking about possible parking difficulties and screwing over the rest of the neighborhood, let's take a look at what they are so freaked about about.

Below is a leaked, tentative lease plan for the Rotunda - including businesses who've signed leases, those who have leases outstanding, those with Letters of Intent, and lots of available commercial space.

Download [pdf]

Yeah. Totally looks like it's gonna be another Harbor East.

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今日はまるさんの危機管理能力について検討したいと思います。
この野性味のかけらもない姿には、むしろこちらが危機感を覚えるわけで――
Hey Maru, do you have crisis management capability?



まる：「おっと、危ない危ない。」
Maru:[Of course.]




はな：「飛びかかってもいい？」
Maru:[Look. Because danger approached to me, I protect myself.]



はなさん、どうぞやっちゃってください！
Hey Maru, you just put back your paws!

はな：「キリッ！」

あらはなさん、なんて眼鏡が似合うのでしょう！
とっても賢く見えますよ。
Hey Hana, you look good with the glasses!
You seem to be very smart.



まるさんは――本当に同じ眼鏡ですか？
Hey Maru, is it the really same glasses?



鼻ひげは、ちょっといまいちですね。
Wow, the nose mustache is not so good for you.



まる：「ふぉふぉふぉ。まだまだじゃな。」
Maru:[No one surpasses me in the nose mustache!]

まるはいつも豪快に出たり入ったり。
折れないブラインドがすごい。
Maru goes in and out excitingly.

One thing I've most enjoyed experimenting with over the past year is broth. I suppose the style of broth I'm interested in would technically be considered vegetable broth. That said, this isn't what one tends to think of as a typical vegetable broth - I rarely kick things off with the holy trinity of onion, carrots, and celery. Instead, I might focus one around a favorite chile pepper, or varietal of dried mushroom, or, in this case, lemongrass. It might be more helpful to think of this as thin, flavor-forward soup, where I attempt to build on a short list of intense flavors. I like broths to be compelling on their own, but also like them to function as a dynamic base for other preparations. Now, I know summer tends to be the time of year people rally around grilling and outdoor cooking, but I have to tell you, it's also the time of year I like a light, clean brothy soup. So the broth experiments continue. This one, in particular, was a standout - as a pot of water is on the stove, coming to a simmer, you add a host of ingredients like chopped lemongrass, shallots, ginger, tomatoes, and coriander. Simmer, season with miso, and you have a beautiful, unique component beautiful served straight, but also wonderful and surprising as a base for noodles, poached eggs, or rice soup.

Are many of you making broths from scratch? To enjoy on their own, or to use as a component?...As you can imagine, I'd love to hear any favorites. I feel like a lot of cooks, home cooks in particular, make the occasional vegetable broth. Or, if you're not vegetarian/vegan, chicken broth/stock seems like it is still a quite common endeavor. But, I'm curious about any favorites or a level of enthusiasm for this sort of thing beyond that. I always love hearing what you're doing in your kitchens surrounding various themes, and I'm particularly excited about this one - I suspect you might have great ideas. xo -h

Continue reading Lemongrass Miso Soup...

There is something about human beings compacted in a cylindrical tube, hurtling between cities at a high speed, unable to maneuver in any other manner than to, say, grab a beer from the cafe car or visit the rest room. It is lost time. And when you’ve made all your cell calls, and answered the […]

by Benn Ray

As I've said before, I'm a huge fan of one-star "reviews" on sites that collect amateur, anonymous reviews from an unvetted audience as a form of "content".

Here are a collection of excerpts from one-star reviews from John Waters New York Times bestseller, Carsick.

"Seeing as I'm 75 and have never been into what I consider porn, straight or homosexual, I found what little I have read to be disgusting. I can't see why it was recommended by the people on Morning Joe." -Ann

You take book recommendations from Morning Joe? Wait! Morning Joe recommended Carsick?!!

"...This was awful! I brought it on a plane, and even though it was the only book I had with me, after a few chapters, I could not take it anymore...." -readerrunnermom

I know what you mean. I've been on long flights next to people like you where I felt exactly the same way.

"Absolute trash from beginning to end. ..." -Holan

You know one of John's nicknames is "The Pope Of Trash", right? That being said, you should upgrade your review to 5 stars.

"Couldn't get by the sex crap - wish I hadn't purchased it." -Paul Ashworth

"Sex crap?" Sounds like you have some hangups to work out.

"...It took me a while to figure out that the first chapters are fiction. I thought the author was simply on acid. ..." -Larry E. Naylor

John pretty much spells it all out right up front.

"This book is sick. It's set up in three sections. The 'bad' rides turned my stomach. ..." -Michael Barcelona

That was kind of the point.

"KILL ALL PEOPLE NOW LEGALISE CANIBALISM NO MORE OF YOU HAVE BEen found guilty OF ASSHOLism." -GDC

Ooooookayyyy....

"This is a truly terrible book. I bought it thinking that it would be the story of John Waters hitchhiking across America. A reasonable assumption, no? Instead, it's a collection of his fantasies, most of them without any redeeming merit. (At least that's the reality of what I read, before giving up a quarter of the way through in disgust.) ..." -David E. Arnold

If you wouldn't have given up, you would have eventually gotten to the point of the book you're looking for. A little patience goes a long way.

"... There are certain things that I do not understand: Kim Kardashian's fame, rap music, horror pictures, Jello, blood sausages, and comb-overs. Now, I have to add John Waters. ...After I read the first eight chapters that covered his imaginary best hitchhiking trips, I was happy that I did not continue on to read his imaginary worst trips. While his material is high on imagination, it's low on content. In my opinion, the product is over-the-top, weird, perverted, and most important, not funny. ..." -bobbyr

Coming from someone who claims to not understand rap, Jello, blood sausages or horror pictures, you pretty much invalidate your own review.

"... Am sorry I ever wasted my money on this total waste of time and money. Will never buy another book by this author again." -David Goulhart

Are there other "total wastes of time and money" you aren't sorry for wasting your money on? Can you give examples?

"This was a waste of my money. Mr. Waters, you are full of yourself.... " -Corredor

Right - how dare an author make themselves the subject of their own book. The nerve!

"I stopped reading about halfway through. Waters mentions the recent discovery that Travels With Charlie was totally fabricated in the prologue, then tells a pulp hitchhiking story that’s so racy and short on detail as to seem even more fictional. There’s far too much luck and coincidence, and too little character development or discussion of the challenges of hitchhiking for this story to seem remotely plausible." -rs695

You do get the first 2/3s of the book was fiction right? As an astute reader, you did pick up on that?

"I don't believe a word of it. I want my money back. Fiction is fine, but if I wanted that I would have bought it." -Shoehorse

Actually, that's what you did buy. Fictitious fantasy stories. Nightmare stories. Then real stories. It's right in the front of the book.

"John Waters' writing, like his movies, are clearly an acquired taste....one which I, apparently, have not acquired. An unending saga of sexual escapades, real or not, this book is certainly NOT Travels with Charlie...." -Dohn D. Boyd

At least this "critic" acknowledges the problem is they have no taste.

"I called BS before his first ride was over-- when a stranger gives him $5 million cash to make a movie, explaining that he got rich selling pot and the money was chump change to him. I gave up on the book after 6 rides. That first ride was actually the most believable. ... I assumed this thing was supposed to be some parody of Fear and Loathing meets Alice in Wonderland, but when I poked around the Internet, apparently the author is claiming this to a a true story. Alice in Wonderland is more believe-able. This man tells stories like an 8 year old, not a 68 year old. I'm going to call Amazon and ask for a refund. This is the most ridiculous book I've ever downloaded." - Lindalealphamale

Can't get one by you. You figured it out. The first section was fantasy rides, the seconde section was nightmare rides, and the third was what really happened. It's not really rocket science here people.

 

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雑誌「ねこのきもち」７月号の記事にあった、猫の利き手を確かめる方法。
コップにフードを入れて、最初に出した手がその子の利き手ということらしい。
オスは「左利き」、メスは「右利き」が多いそうですが、まる＆はなはどっちでしょう？
I read with a cat magazine. A cat has a handedness.
This is an experiment to check the handedness of the cat.
The hand which a cat uses first is hand dominance.

まず最初にやってきたのははな。
Hana came over first.

はな：「あ、ごはん見つけた。」
Hana:[I found foods.]


躊躇なく右手を突っ込んで、
Hana used the right hand first.


器用にフードをげっと。
And she had food skillfully.


そこにまる、現る。
Maru came over, then.

まる：「ふむふむ、ここにカリカリが入っているというわけですね。」
Maru:[Wow, I found foods!]


まるさんが最初に突っ込んだのは――
What Maru used first is,

顔。　しかも残念、届かず！
his face. And unfortunately his face did not reach it!


ということで、はなは「右利き」、まるは「顔利き」ということが判明いたしました。
（まると同じく「顔利き」の子がいる場合は、フードの入れっぱなしにご注意ください）
Result.
Hana is right-handed.
And Maru is......face?

------------------------------------------------------------
連載第２７回目は本日AM１０時頃の更新です。

Happy 7th birthday!



今年の帽子は茶色なので、後ろ姿はあまり変わらず。
Because the hat is brown, Maru's back figure does not almost change.




誕生日記念動画。2013年にアップした動画を使用して作りました。
As a special plan of Maru's birthday, I made this with videos of 2013.

BGMはMusMus様よりお借りしました。
いつもありがとうございます！

The container of bones, a more or less permanent denizen of the fridge, was particularly full recently; I had grilled a couple of chickens on a lovely afternoon when some friends came over and there were also two beef bones from a decadent ribeye dinner a few evenings prior. There aren’t a lot of bones that make better stock than grilled chicken, and the addition of some deep beefiness to that flavor was too tempting to resist. I needed to make ramen.

Lacking kansui, the alkaline salts used to impart a yellow color and characteristic chew to the noodles, I used Harold McGee’s nifty trick: if you bake baking soda (sodium bicarbonate) for an hour or so at around 300˚F, you end up with sodium carbonate, one of the two components of kansui and a stronger alkali than bicarb. I used a teaspoon in two cups of AP flour, plus a handful of gluten, with about a cup of water, and let it knead in the mixer for about ten minutes. Then I wrapped and rested it in the fridge.

The extra gluten and alkali make for a seriously springy dough, much more rubbery than regular pasta dough with or without eggs. It required many more trips than usual through the pasta roller on the thickest setting before it was supple enough to begin cranking the rollers closer together. If you try this, remember that it will look like a shit show for the first few minutes. I stopped at the second-narrowest setting, then rested the sheets for a bit before running them through the spaghetti cutter. I made the noodles into little nests and tossed them in plenty of flour until it was time to cook them.

About 45 seconds is enough at a rolling boil. I had skimmed, strained, and seasoned the stock, soft-boiled some eggs, and chopped some wild chives and mustard greens. The last of the homemade sambal added the perfect punctuation. It’s deeply satisfying to make food this compelling with a minimum of effort. Once the garden really gets going, I’ll revisit this with different greens, fresh peas, and kimchi.

「なんですか、このものものしい物は。」
Maru:[What is this strange thing?]


壁に穴を開けずに設置できるという猫棚ですよ。
ちょっと見た目はアレですけど、まあ使ってみてください。
This is a shelf for cats which I can fit up without making a hole in the wall.




「こんな物で猫が喜ぶとでも？」
Maru:[Does a　cat like such a thing?]



一番上が大人気。
I think so.