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07 Jan 20:34

Mushroom Inoculation Day

by Daisy


Sometimes when bloggers don’t post it’s because they haven’t been doing anything worth blogging about. Sometimes it’s because they’ve been doing so much they don’t have time to blog about it; things happen faster than they can photograph them and there isn’t time in-between tasks to sit down and write down what they’ve been doing.

Then sometimes bloggers don’t post because they just don’t.

I’ve been in the last category. I’ve been doing things, taking pictures even, but the sitting down and collecting it all in a post hasn’t been happening much. Maybe it’s the seven year blogger blahs. Who knows? I’m going to try to be better this year.  Call it a resolution, call it a well-meaning attempt, just don’t call me late for mushroom inoculating.

Which I was, actually. That is, I inoculated my mushrooms logs too late this year. Ideally mushroom inoculation should be done some time before prolonged periods of temperatures below 18 degrees F. (according to Tradd Cotter’s advice in his book Organic Mushroom Farming and Mycoremediation).  Hopefully, though, since we seldom stay below freezing around here for more than a few days at a time, I’ll be okay.

I inoculate like I blog: after a nice long bout of procrastination.

I inoculated about 25 logs with shiitake and oyster mushroom spawn, both different strains than the shiitake and oyster mushroom spawn I successfully grew last year.  I also used the totem method to treat some log sections with nameko and lion’s mane mushroom spawn.

I’ve never tasted nameko OR lion’s mane or seen them in real life, but I’m taking a chance I’m going to like them. That is my brand of living on the edge.

In the above photo you can see my set-up; the sawbuck on the left holding the log, a handy stump table for the corded drill, and a thrift store slow cooker to melt the cheese wax to seal the logs.

I drill holes in a diamond pattern all up and down and all around the logs. They are spaced about 6 inches apart for shiitake. There are recommended spacings for the holes depending on the type of mushroom spawn (shiitake, oyster, etc.) you are using. I don’t always adhere strictly to these rules so if you see some variation, that’s my creative license at work. I use a stop collar on my drill bit so my creativity is stifled regarding the depth of the hole; too deep and the spawn may dry out, too shallow the amount of spawn in the inoculation tool won’t all go in.


Here I jam the inoculation tool into the bag of spawn to fill it with the right amount of the sawdust spawn.  Once it’s filled up, it’s the correct, premeasured amount to fill the hole I drilled.


Then I position the inoculation tool over the hole and wham! hit it with a hammer. My tool sticks and won’t work with thumb or palm pressure. I have to wham it in. Even if it didn’t stick, my hand would be swollen and sore for days if I whammed that many logs without the help of a hammer. My hands aren’t as young and resilient as they used to be.


This is how it looks with the sawdust spawn.


The next step is to brush melted wax over the filled holes to seal in the moisture. I use cheese wax I get from the mushroom spawn supplier. I put chunks of it in a heatsafe bowl which I set inside the crock pot. If you are doing this for the first time, here’s a tip: Make sure to turn on the pot at least an hour before you start to drill because it takes quite a long time to melt in the crock pot. Other ways to melt include a camp stove or an electric burner. I like the slow, steady, and safe pace of the crock pot, but plan ahead because you don’t want to be waiting around for your wax to melt once the holes are drilled and the spawn is waiting to be sealed under its nice warm coating of wax.


Careful with the hot wax. And consider an apron; my wool coat now has a nice patch of wax right in the front with sawdust embedded in it.


If you are on the fence about the aluminum labels to tack onto your logs for identification, get them. They’re cheap and they make the logs look very official. (Plus they identify which is which).


Inoculating these 25 logs took me two (almost) full days of pretty tiring work by myself. Next time I work with this much timber I need to have a mushroom inoculation party, invite some people over, serve some good food, and knock this out in one day.

05 Jan 15:05

Healthy Avocado Egg Salad and Salmon Sandwich

by Skinnytaste Gina
Under 300 calories, protein packed, and loaded with good fats!

An open-faced egg salad sandwich with wild Nova salmon and cucumber slices – under 300 calories, protein packed, and loaded with good fats.

Easiest tip to make a sandwich lighter is to make it open-faced. To make a lighter egg salad, I use half the yolks so I am still getting the health benefits from using some of the yolks, plus I add some mashed avocado which makes it creamy and full of healthy fats.

This is great for breakfast or lunch. If you're only making one serving, you can refrigerate the egg salad in an airtight container. Enjoy!

Click Here To See The Full Recipe...
04 Jan 10:05

Tim Cunningham – “Fatima”

by pfmhcolumbia

Tim Cunningham – Sierra Leone – December 2014

My Christmas present this year came in the form of an amazing patient called Fatima. Fatima is not her real name so I will use it to honor her privacy in light of both the relentless stigma towards Ebola patients here in Sierra Leone right now and also in to respect her rights as a patient. She is around 10 years old and spent nearly a week with us in our confirmed ward at our ETU. Although she tested positive for Ebola, she never got sick. This disease is strange — it kills many people and others have a fever and perhaps some diarrhea for a day or two, then they rapidly recover. Some show no symptoms at all even though they cared for and lived with parents, brothers and sisters who succumbed to the disease. (I don’t know the sensitivity and specificity of our Ebola PCR test; maybe that plays a part in this mystery of the symptomatic and non-symptomatic cases too.)

Fatima witnessed much suffering and countless deaths at home and during the nights at the ETU when there were no nurses in the wards to provide comfort.

She mixed innocent compassion with a dark sense of humor. At times, the most healthy patient in the pediatric ward, she would ask for a lappa from us (a traditional cloth/covering), collect it, and then hide it so that when the next team came through a few hours later, she would ask for another. She played this game daily with much success. And in the evening time, during our last shift of the day, we could come into the pediatric ward and each sleeping child would have a lappa covering them, keeping them warm.

We also use the lappas to cover bodies of patients who die. It is not uncommon to walk into a room and see multiple patients covered completely. All of us on our team have laid too many lappas across our deceased patients. Fatima saw this everyday too.

One day her “gallows humor” came out full force. I walked into the pediatric ward to do one last check on some malnourished children before doffing my PPE and leaving for the day. When I entered the room Fatima said something to me and pointed at a covered body on the bed next to her. I jumped, startled because just earlier this child was alive and well. She saw my reaction and started laughing, quickly pulling back the sheet revealing a well child and her twisted prank.

She was “queen of the ward.” I asked her one day if she was the ward’s doctor and she said “no.” I then asked if she was the ward’s nurse, “no” again. So then I asked if she was more of the queen of the ward and her eyes and smile lit up. She would collect soap and cups for the younger kids, lead the healthy kids in card games and other activities out in the sunshine by the wards… and most importantly, make her friends drink. At one point a few days ago 1/3 of the patients in our ETU were younger than 18 years old. Fatima was their matron, supporting them and keeping the energy positive and playful. 

The pediatric ward is right near the doffing area, so while we were waiting in line to doff, she would dance with us. Her dancing soon became fits of laughter at me and my colleagues showcasing our lack of rhythm and finesse as we moved around like goofballs in our white “space suits.”

Four days ago Fatima tested negative for Ebola and we discharged her home!

We said goodbye to her in front of our ETU by our tree of hope. On the tree of hope each survivor is given a piece of lappa that they tie around.  Recently we topped 100 survivors; we are sending survivors home now almost daily. Fatima sat with the largest smile I think I’ve ever seen after tying her ribbon. Then she sat and waited for her ride home from the Red Cross. Fatima beat this disease.  Many have, and many more will.


The tree of hope.

26 Dec 06:00

Hospital Puts Newborn Babies in Christmas Stockings

by John Farrier

(Photo: Magee-Women's Hospital at the University of Pittsburgh Medical Center)

Babies born on December 25th are the best Christmas gifts of all! When they're born at the Magee-Women's Hospital in Pittsburgh, Pennsylvania, nurses put them in Christmas stockings. They're not hung over fireplaces. That would probably be carrying the theme too far. But this is a nice gift to the tired and anxious parents of newborns.

-via Popehat

18 Dec 13:30

The New Baby Groot From Hot Toys Is Predictably Amazing

by Geek Girl Diva

hot toys little groot

We still can’t get enough of Baby Groot, especially when the Baby Groot in question is this adorable (and super accurate) version by Hot Toys.

While this version doesn’t actually dance, it is a fantastic replica. The 1/4 Scale Little Groot Collectible features 3 interchangeable head sculpts, movable arms, and a moveable body.

Head after the break to see more of this super cute collectible.

hot toys little groot 2

hot toys little groot 3

hot toys little groot 4

hot toys little groot 5

hot toys little groot 6

hot toys little groot 7

If you’re in Hong Kong or plan to be there for Toy Soul 2014, you can buy Groot at the Hot Toys’ booth (F01-12) from Dec 19 – 21. Otherwise, you can pre-order the figure for $44.99. It’s set to ship in January 2015.

12 Dec 18:12

creamy brussels sprouts and mushroom lasagna

by bridget

brussels sprouts lasagna 9

After making a few lasagnas that all started to look the same, I needed new ideas. Here’s one, cooked in homemade broth with meatballs between the layers of pasta, that breaks the mold. 19 steps! 125 miniscule meatballs! I’ve been excited about that recipe since the moment I saw it, almost a year and a half ago, but even with my obsessive weekend cooking habits, I haven’t found time to make it.

brussels sprouts lasagna 1

This one isn’t quite that original, but I had never put brussels sprouts, one of my favorite vegetables, in lasagna before. I can’t remember adding heavy cream to lasagna either, instead depending on the bechamel and cheese to add rich creaminess.

brussels sprouts lasagna 6

I did reduce the cream by half, and I still found it plenty decadent. The mushrooms dominated the flavor, but not in the overly earthy way of some pure mushroom lasagnas. It definitely hit the spot, even without meat or tomatoes, some of my standard lasagna crutches. But I still want a completely free weekend that I can spend making homemade broth and (125!) tiny meatballs to layer with fresh pasta.

brussels sprouts lasagna 7

Printer Friendly Recipe
Creamy Brussels Sprouts and Mushroom Lasagna (slightly adapted from The Food Lab)

8-10 servings

Stirring the creamed mushrooms and the creamed brussels sprouts together does not result in an attractive mixture. However, it won’t make a difference in the final lasagna, and it simplifies the layering.

As the picture above shows, I divided the ingredients between a loaf pan and an 8-by-8-inch pan. I baked one immediately and put the other in the freezer for an easy and indulgent meal a few weeks later.

For instructions on boiling and rinsing the noodles, see step 4 of this recipe. You’ll only need half of a recipe of fresh pasta.

I’ve increased the brussels sprouts and decreased the mushrooms slightly, because even though I didn’t have enough mushrooms when I made this, they were the dominant flavor. I love brussels sprouts and want to taste them.

2 tablespoons unsalted butter
16 ounces button mushrooms, roughly chopped in a food processor in 4 batches
2 medium shallots, finely chopped (about ½ cup)
4 medium garlic cloves, minced (about 4 teaspoons)
1 tablespoon picked fresh thyme leaves
¼ cup white wine or sherry
½ cup heavy cream
salt and pepper

Brussels sprouts:
2 tablespoons canola oil
24 ounces Brussels sprouts, shredded on the grated disk in a food processor
salt and pepper
½ cup heavy cream

3 tablespoons unsalted butter
3 tablespoons flour
3 cups whole milk
¼ teaspoon grated nutmeg
12 ounces mozzarella, shredded
salt and pepper

To assemble:
1 pound fresh lasagna noodles or 12 7-by-3-inch lasagna noodles, boiled and rinsed
4 ounces mozzarella cheese, shredded
½ cup (1 ounce) grated parmesan
2 tablespoons chopped fresh parsley leaves

1. For the mushrooms: Heat the butter in a large nonstick or cast iron skillet over medium-high heat until the foaming subsides. Add the mushrooms and a pinch of salt; cook, stirring occasionally, until the liquid they give off has evaporated and the mushrooms begin to sizzle and brown, about 12 minutes. When the mushrooms are browned, add the shallots, garlic, and thyme. Cook, stirring, until the shallots are translucent, about 4 minutes. Add the wine, scraping the bottom of the pan to loosen any browned bits. Add ½ cup heavy cream and cook until the mixture is reduced to a loose paste, about 1 minute. Season to taste with salt and pepper. Transfer to a large bowl; wipe out the skillet.

2. For the brussels sprouts: In the same skillet, heat the oil over high heat until shimmering. Add the shaved Brussels sprouts and a pinch of salt. Cook, tossing occasionally, until well-charred on most sides, about 10 minutes. Add ½ cup heavy cream and cook until reduced to a loose sauce-like consistency. Season to taste with salt and pepper and transfer to the bowl with the mushrooms; stir them together.

3. For the bechamel: In a medium saucepan over medium-high heat, melt the butter. Add the flour and cook, stirring, until the mixture is pale brown and nutty, about 2 minutes. Whisking constantly, slowly add the milk in a thin, steady stream. Bring to a simmer, whisking constantly. Remove from the heat and stir in the nutmeg and 12 ounces mozzarella. Season to taste with salt and pepper.

4. To assemble: Adjust an oven rack to the center position and preheat the oven to 400 degrees. Spread one-sixth of the cheese sauce on the bottom of a 9-by13-inch baking dish. Cover the sauce with a slightly overlapping layer of boiled noodles, cutting them as needed to fill any gaps. Top with one-fourth of mushroom/sprouts mixture, another one-sixth of the cheese sauce, and a sprinkle of grated mozzarella. Repeat the pasta, sprouts, and sauce layering three more times. Layer a final layer of noodles, then cover with the remaining béchamel and mozzarella.

5. Transfer to oven and bake until heated through and top is browned and bubbly, about 30 minutes. Remove from oven, sprinkle with Parmesan and parsley, let rest 10 minutes, and serve.

brussels sprouts lasagna 10

11 Dec 14:38

Pinups for Pitbulls 2015 Calendar and Book

by Katherine Becker

Pinups for Pitbulls 2015 Calendar and Book

If you’re familiar with Pinups for Pitbulls, you know it’s an internationally recognized organization whose staff and nationwide network of volunteers work tirelessly to end breed discrimination and promote rescue of pitbulls and pitbull-type dogs — all while having a what looks like a really good time. What you may not know is that PFPB (based right here in my very own lovely Asheville, NC!) is celebrating its 10th anniversary in 2015. Along with its always fun (and gorgeous) pinup calendar, PFPB has recently released a book to mark the occasion. PFPB founder Deirdre Franklin was kind enough to offer us a sneak peak of images from this year’s calendar (which features photography by Celeste Guiliano).

Pinups for Pitbulls 2015 Calendar and Book in other for humans

Net proceeds from the sale of books and calendars goes straight to funding PFPB’s education and advocacy efforts, which include fighting breed-specific legislation and discrimination, assisting dog owners in finding training and legal assistance, hosting educational seminars and events, and fighting for the lives pitbulls everywhere who are looking for their forever homes.

Pinups for Pitbulls 2015 Calendar and Book in other for humans

Pinups for Pitbulls 2015 Calendar and Book in other for humans

Pinups for Pitbulls 2015 Calendar and Book in other for humans

You can order books and calendars (as well as other fun stuff!) directly from PFPB’s site, and be sure to connect on Facebook to find out when they’ll be coming to your town.

Share This: Twitter | Facebook | Don't forget that you can follow Dog Milk on Twitter and Facebook.
© 2014 Dog Milk | Posted by Katherine in For Humans, Other | Permalink | 2 comments
10 Dec 18:05

Loaded Cauliflower "Mash" Bake

by Skinnytaste Gina

Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – you'll swear it's loaded with fat!

A few weeks ago I stopped to eat lunch with the family at Pizzeria Uno. I ordered a burger and somehow the waiter talked me into getting the loaded mashed potatoes – OMG! Yes, it was a moment of weakness but some of my best ideas come from those moments. This version is so so good, lower in carbs and makes the perfect side dish to any meal. Enjoy!

Click Here To See The Full Recipe...
08 Dec 17:20

gingerbread biscotti

by deb

gingerbread biscotti for hot chocolate dunking

It’s scientific fact that the most decadent hot chocolate needs the perfect dunking cookie. Last week, the hunt for this led me to assault family and friends with bold, high-stakes queries such as “would you rather dunk graham cracker flavored, snickerdoodle or gingerbread biscotti in your hot chocolate?” Don’t let it ever be said that the Smitten Kitchen shies away from the hard questions! Gingerbread was the clear winner, and while I aim to please, I couldn’t quite shake the feeling that a little snickerdoodle-style roll in cinnamon-sugar is never unwelcome in winter, and so it was.

what you'll need
wet into dry ingredients

This is gentle gingerbread; it’s not going to muddle your steamy cup of dark chocolate cocoa with molasses and cloves, but instead gently suggests a little winter spice. It’s as much a cookie as it is the ideal golden and crisp packet of December warmth, essential on 26 degree days like today (too soon, New York, too soon!) even if you, perhaps, after reading one too many articles about how Norwegian and Danish children go outside all winter, regardless of how cold it is, didn’t conclude that this meant that you and your small child should arrive at the schoolyard 30 minutes before the school bell to get your fix of “fresh air” and “nature exploration” and have still, 3-plus hours later, not warmed up.

forming the dough into a log

... Read the rest of gingerbread biscotti on

© smitten kitchen 2006-2012. | permalink to gingerbread biscotti | 144 comments to date | see more: Cookie, Photo, Winter

05 Dec 13:30

Guest Post from Feast + West: Pomegranate Bellini

by Meghan B.

Today I am thrilled to welcome my food blogger BFF, Susannah from Feast + West, who will be sharing an INCREDIBLE recipe with you all. I know you are going to adore her as much as I do. I mean, who couldn’t adore a Southern charmer who loves food, travel, and sparkly drinks?! With that, here’s my girl!

Guest Post with Feast + West: Pomegranate Bellinis |

Hey friends! I’m Susannah from Feast + West. You might remember me from the amazing Blogsgiving Dinner that Meghan and I threw last month, and I am really excited she asked me to be here to share another festive holiday recipe with you.

I am a firm believer in sparkly drinks. Whether they’re served alongside appetizers or dessert, bubbly champagne is always welcome at any celebration. The holidays are no exception. If there’s ever a time to splurge on a fancy bottle, the holidays are it. 

I’m the kind of person who likes to take things to the next level. Call me crazy, but I can’t make plain chocolate chip cookies — I have this desire to dress them up with sea salt or cocoa nibs. Or both! This goes for cocktails too. I can never do just champagne. I’d much rather dress it up with quality mixers and fresh fruit to really dazzle my guests. (Fizzy prosecco and sparkling cider work too!)

Guest Post with Feast + West: Pomegranate Bellinis |

This Pomegranate Bellini is all of that and more. Traditional bellinis are made with peach nectar and champagne, but pomegranates are in season and these cocktails look gorgeous on a holiday table. They’d be perfect for a holiday party or even a winter brunch. New Year’s Eve, even!

You’ll start with your champagne flutes and fill them with a bit of pomegranate juice. (You can find it at most supermarkets these days.) Gingerly top with champagne, then drop in a spoonful of ruby-like pomegranate seeds. They’ll float and dance with the bubbles, possibly in tune to whatever holiday music you’ve got playing. Your guests don’t have to know how easy it is to make champagne look even snazzier, and I’ll keep your secret.

Guest Post with Feast + West: Pomegranate Bellinis |



Susannah is a freelance graphic designer in Charlotte, N.C. and the editor of Feast + West, a blog about food, design and travel. Keep in touch on Facebook, Twitter, Instagram and Pinterest.


Pomegranate Bellini
A gorgeous, sparkling holiday cocktail
Serves: 1
  • 1.5 ounces pomegranate juice
  • 5 ounces champagne
  • 12 to 15 pomegranate seeds
  1. Pour pomegranate juice in the bottom of a champagne flute. Fill glass with champagne, being careful not to overfill. Drop in pomegranate seeds. Serve immediately.


The post Guest Post from Feast + West: Pomegranate Bellini appeared first on Cake 'n' Knife.

02 Dec 12:30

This Christmas Tree Is Groot Thanks To A Custom Guardians Of The Galaxy Topper

by Amy Ratcliffe


Groot is a tree-like creature so it makes perfect sense that he’d become a great Christmas tree decoration. DeviantArt user witchcraftywolfen crafted this awesome Groot tree topper from a CD spool cover, foam, plastic eyes, Crayola Model Magic, pipe cleaners, and acrylic paint. Whew. Because Groot can’t be without his pal Rocket, she also made a Rocket Raccoon plush to hang out on the tree with him. Both decorations are creative and awesome.

See the Groot topper off the tree after the break.


(via TSCF)

02 Dec 10:00

Salty-Sweet Peanut Butter Cup Bars

by (Heather Baird)

This recipe is so easy, it feels like cheating. It's one of those treats you can turn to in the most harried days of the Christmas hustle and bustle. In about 5 minutes you can have a weighty pan of candy made, and after a short chill in the fridge, they're ready to be sliced up and packaged for gift giving.

You're probably aware by now that I'm a HUGE fan of salty and sweet together, especially when peanut butter and chocolate are involved. I love Maldon flake sea salton these bars, but Fleur de Sel or any other sea salt would be wonderful too. Or, if you'd rather keep things sweet, the salt can be omitted - but I urge you to think about it first. Or perhaps taste-test one lightly salted piece before adding it to the entire pan.

You can package the bars in cellophane bags tied with pretty ribbon, or place them  in cupcake liners and gift them in a pretty holiday tin. They're potent, so I usually cut them no larger than 1x3-inches.

Peanut Butter Cup Bars
[click for printable version]
Yields 12x8 or 13x9 dish
Prep: 5 minutes, total time about 45 minutes

The peanut butter portion of these bars is almost cookie-like, thanks to the addition of graham cracker crumbs to the batter. If you're short on time, buy graham cracker crumbs and chopped peanuts already prepared from the grocery store.

1 cup/226 g unsalted butter
1 cup/250 g creamy peanut butter
2 cups/180 g graham cracker crumbs
1/2 cup/ 4 oz. finely chopped peanuts
2 1/2 cups/320 g confectioners' sugar
1 cup/6 oz. chocolate chips
2 tablespoons vegetable shortening
Maldon flake salt, optional

Line a 12x8 or 13x9-inch dish with parchment paper with two sides overhanging, or butter the pan generously.
In a 2 quart microwave-safe mixing bowl, combine the butter and peanut butter. Microwave at full power for 2 to 2 1/2 minutes, or until melted. Blend together. Mix in crumbs, peanuts and sugar until the mixture is stiff. Press firmly into the prepared pan.

In a small bowl, combine chips, and shortening. Microwave at full power at 30 second intervals, until the chips and shortening are melted and can be stirred smooth. Pour over the peanut layer and smooth the chocolate evenly with an off-set spatula. Refrigerate until set, about 40 minutes.

Lift the candy from the pan by the two overhanging parchment edges. Sprinkle the chocolate with two or three pinches of Maldon flake salt, if using. Cut the bars into pieces and store in a container that seals air-tight.

Stove-top directions: If you don't have a microwave, then this candy may be prepared on the stove-top instead. Melt the butter and peanut butter in a small saucepan over medium heat until smooth. Melt the chocolate chips and shortening in a small saucepan over medium-low until smooth.

20 Nov 13:30

Aliens Take Their Dog For A Walk With A Facehugger Leash

by Amy Ratcliffe

facehugger leash

This epic Alien Facehugger leash is the nerdiest way to walk your dog. The leash is made from foam so it’s light enough for even the tiniest of dogs (it was designed to fit a small-medium sized dog actually). It will make your pup the most popular pup on the block.

See another picture of the leash after the break.

facehugger leash 2

facehugger leash 3 copy

facehugger leash 4 copy

Product Page ($150 via Bloody Disgusting and Topless Robot)

24 Nov 08:30

Herbed Mushroom and Sausage Stuffing

by Annie

It’s hard to believe I have been sharing recipes here for over seven years and somehow a stuffing recipe has never graced the pages of this site. I suppose it is because with all of the different variables – the type of bread used, veggies and herbs, type of meat or lack thereof – the possibilities are nearly endless. I have tried numerous recipes over the years and they have all been good in completely different ways. I’ll share more of the less traditional variations in the future, but many of you have requested a classic stuffing recipe so we are starting here.

Unfortunately I don’t have many clear memories of the things my mom cooked when she was alive – just scattered glimpses here and there. I do have vague memories of the Thanksgivings that she hosted and that I loved her stuffing. Whenever I have had classic mushroom stuffing over the years, it reminds me of those past holidays. After making so many variations on this theme over the years, I have determined what I prefer to include in my ideal version. Italian bread is ideal thanks to its sturdy but soft texture and its mild flavor. I like to include lots of mushrooms with just a bit of sausage, but the sausage can be easily replaced with more mushrooms for a vegetarian version. Onion, celery, garlic and fresh herbs round out the flavors of this simple, classic stuffing. I hope you enjoy it as much as we do!

20 Nov 18:40

A Furry ‘Star Wars’ Chewbacca Rug That Looks Like the Legendary Wookiee Warrior

by Justin Page

Chewbacca Rug

ThinkGeek has released a fully-licensed Chewbacca rug that looks just like the “legendary Wookiee warrior” from Star Wars. The geeky rug, which comes in two different sizes, is available to purchase online.

Chewbacca Rugs are soft and fluffy and even have his bandolier running diagonally across them. Two different sizes will make sure you have add the proper amount of Wookiee to the room you are decorating. And we promise, no Wookiees were harmed in the making of these rugs. Ewoks, on the other hand…

Chewbacca Rug

Chewbacca Rug

images via ThinkGeek

19 Nov 13:00

This Groot Swing Is The Best Backyard Swing Ever

by Geek Girl Diva

groot swing

One of the things that makes director James Gunn so much fun to follow on social media is just how much he enjoys other people’s expressions of love for Guardians Of The Galaxy.

For example, this picture of a Groot swing that some fans made for an upcoming reality show called Super Fans, Super Builds. He posted it to his Tumblr to show it off and let people know how much he loved it.

I want one of those swings. Now.

(via Yahoo UK)

17 Nov 00:32

There Isn’t A Doubt In My Mind That Toddler Darth Vader &...

11 Nov 15:00

Hedgehogs Are Just Sword Hamsters. Duh [T-Shirt]

by Geek Girl Diva


Maybe it’s just my utter love for hedgehogs talking, but this shirt is awesome.

I mean, I never thought about it this way, but it is kind of true. For once, I’m not thinking about Sonic—just little hedgehogs fighting sword battles.

The shirt comes in sizes S – 3X and it’s in stock now.

Product Page ($18.00)

15 Nov 20:52

Sunday Secrets

by Frank
13 Nov 21:03

I Haz New Sleepy Place OK?

by Brinke

Yesterday, we ran a post on IKEA beds that cats can use. THAT post has now been rendered irrelevant by THIS post. Cats can and will sleep anywhere they choose.

Whether you like it or not.























“I was surfing the internet when I hit the jackpot (Catpot?) of adorabul kittehs: just thought you should know.” -Melodie.

13 Nov 18:54

The World’s Tallest Living Man and the World’s Shortest Living Man Meet in London on Guinness World Records Day

by Lori Dorn

World's Tallest and Shortest Men Waving
photo by Daniel Deme/

On November 13, 2014 the World’s Tallest Living Man, a 31-year old man named Sultan Kösen, from Ankara, Turkey who stands at 8’3″, and the World’s Shortest Living Man, a 74-year old man named Chandra Bahadur Dangi from Purandhara, Nepal who stands at 21.5″, met for the very first time during the London festivities celebrating the 10th anniversary of the Guinness World Records Day and the 60th anniversary of Guinness World Records itself. Craig Glenday, Guinness World Records Editor-in-Chief, shares his excitement about the two men meeting.

It’s a special milestone for us and we thought we’d do something very special. We’ve united for the very first time, the World’s Tallest Living Man and the World’s Shortest Living Man. …It’s something that resonates very deeply for everyone. It crosses all cultures, creeds and races and to have them both together gives us a snapshot of the extremes of the world today.

#GWRday 2014 live blog – check out all the breaking news from around the world! #gwr60

— GuinnessWorldRecords (@GWR) November 13, 2014

World's Tallest Man World's Shortest Man
photo by Luke MacGregor/Reuters

Tallest Man Shortest Man
photo by Luke MacGregor/Reuters

photos via Daily Mail, International Business Times

06 Nov 17:00

Modern Dog Feeders by Wake the Tree

by Katherine Becker

Modern Dog Feeders by Wake the Tree

Wake the Tree Furniture Company, based in Lebanon, PA, represents collective passions shared by husband-and-wife team Anthony and Elizabeth Becker (no relation to me, BTW – they’ve just got a fantastic last name). They’ve also been clearly inspired by their pup, Newman, in the creation of their rustic-yet-modern-and-sophisticated raised feeders, which are handmade by Anthony from gorgeous black walnut. The elevated feeders hold either one or two (USA-made) stainless-steel bowls and are available in sizes for both small and large dogs. Extra cool: the Beckers donate a portion of all their sales to charity: water, an organization dedicated to bringing clean drinking water to people throughout the world. Check out more from Wake the Tree on their site and in their shop.

Modern Dog Feeders by Wake the Tree in dining

Modern Dog Feeders by Wake the Tree in dining

Modern Dog Feeders by Wake the Tree in dining

Modern Dog Feeders by Wake the Tree in dining

Modern Dog Feeders by Wake the Tree in dining

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28 Oct 14:09

Simon Tourneboeuf – Arm Lamps, Clavicle Knives, and Beyond

by Vanessa Ruiz
Arm, Lamp, 2013

Arm, Lamp, 2013

Arm, Lamp, 2013

Arm, Lamp, 2013

Thoracic cage, Perch, 2014

Thoracic cage, Perch, 2014

Skull, Mortar, 2014

Skull, Mortar, 2014

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Radius/Ulna, Nunchaku, 2014

Radius/Ulna, Nunchaku, 2014

Fracture, Salt and pepper mills, 2012/2014

Fracture, Salt and pepper mills, 2012/2014

simon tourneboeuf functional skeleton simon tourneboeuf functional skeleton skull

A longtime follower of Street Anatomy, French sculptor Simon Tourneboeuf recently shared his transformations of human anatomy into functional wooden sculptures. Thus the skull becomes a mortar, the arm a lamp, the clavicle a deadly knife, all giving a unique take on the concept of functional anatomy. Each wooden tool seamlessly fits into a complete skeleton.

The craftsmanship of Simon’s work is simply incredible! Definitely check out more of his sculptural work at



21 Oct 16:10

Dusty Bones Sugar Cookies

by (Heather Baird)

Boy, October seems to be flying by too fast! There are all kinds of things I'm still trying to squeeze in before Halloween - pumpkin carving, pie baking, costume-making - and I'm determined to not let it all go by without celebrating to the fullest.

I've been enjoying the recent box of goodies that Wilton sent me to review, especially this bone cookie pan. I squealed a little when I saw it because I knew I'd not only use it for Halloween treats, but also for dog biscuits for the pug-a-lugs. But first, I wanted to whip up some spooky people treats, and glazed sugar cookies seemed a good fit.

I love that this pan is non-stick, but it still needs a light coating of baking spray before you press the cookie dough in. Now, an easy mistake to make is overfilling the pan. The cavities should be filled only 2/3 full. This ends up being about 1 1/2 tablespoons of dough per cavity. Use this amount and you'll have no overflow or oddly-shaped bones.

I glazed the bones with a simple confectioner's glaze, which is SO easy to make. I wanted them to be bright white, so I added white food color to make the glaze opaque.

After the glaze dries (which will take a couple of hours) you can dust the cookies with unsweet cocoa powder. This gives them a spooky, aged look. Eeeeew!  I love it.

The sugar cookie recipe came with the pan, and it's a new favorite. It's buttery and chewy - what I'd call bakery quality. It's not sticky to handle so it shapes easily. I hope you'll try it, if not with this pan, then just as simple cut-outs!

Dusty Bones Sugar Cookies

Yields 2 1/2 dozen cookies

Recipe by Wilton 

You’ll need Wilton’s Bone Cookie Pan to make this recipe. You can find it online, or in the baking aisle with the seasonal merchandise.

1 cup/226g unsalted butter, softened

1 1/2 cups/300 g granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 3/4 cups/350 g all-purpose flour
1 teaspoon salt

4 cups/520 g confectioner's sugar

2 to 3 tablespoons white food color

1 tablespoon clear vanilla extract


Preheat oven to 350°F. Lightly spray pan cavities with baking spray.

In a large bowl, beat butter and sugar with an electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling it 2/3 full (this is about 1 1/2 level tablespoons of dough). Bake 10 to 12 minutes or until light brown around the edges. Cool in the pan for 10 minutes. Turn pan over, lightly tap pan to remove the cookies. Cool completely on a wire rack.

Run the pan under cold water for 10 seconds to cool it down. Wipe it dry and repeat filling/baking process.  

Combine the confectioner’s sugar, White-White Icing Color, and vanilla in a large bowl. Add 1 tablespoon of milk and stir slowly with a wire whisk.  Gradually add in tablespoons of milk as needed until the mixture loosens and the glaze falls in a thick ribbon from a spoon. The mixture should not be so thick that it sits on top of the cookie and doesn’t run off the edges. Add additional milk if you get this result with the first cookie.

Place a cooling rack over a large baking pan with a lip. Place the cookies, well spaced, on the rack and spoon glaze over each cookie. Allow the cookies to dry, about 2 to 3 hours.  Transfer the dry cookies to a piece of waxed paper and dust them, using a dry pastry brush, with unsweet cocoa.

Keep cookies in a container that seals air-tight.

*This post is sponsored by Wilton, however,  I only recommend products or services I use personally and believe will add value to the efforts of my readers.

21 Oct 00:04

Me: OMG this rotation!  I feel so angry all the time.
Resident: At least you have the energy to be angry.  Just wait until winter.  That's when the anger fades away and all that is left is sadness.
10 Oct 17:30

Les’ Go For A Sweem, Mon!

by Brinke

Let’s head back to the Bahamas for a quick dip with the Swimming Porksters! Just make sure you bring ‘em some snacks. They’ll be disappointed (OINK) if you don’t. (Memo to self: got to get a GoPro. -B.)

Filed under: Uncategorized Tagged: Prosh Porksters
10 Oct 14:30

The New Tesla Is Faster Than a Ferrari

by Mike Newman

We were all giggles when Elon Musk announced the D was coming, but after the unveiling yesterday of the new supercar versions, we had to put a halt to our immaturity and pay attention. The new version of the Model S sports dual-motors (hence the “D”), all-wheel drive, and the top-of-the-line model can go 0-60 in a face-stretching 3.2 seconds. Yes, that Model S P85D boasts a silly 691 horsepower. Just FYI, that’s ridiculous. And while there were rumors the new ...
09 Oct 19:00

A Bush In The Fridge Is Worth Two In The Bush

Retail | Oslo, Norway

(I work in the customer service desk at a large store selling domestic appliances. This day one of my ‘regulars’ came in. He’s a really old man – and he seldom files complaints, he just wants to know how his stuff is working, and maybe have a chat.)

Me: “Hello. How may I help you today?”

Customer: *whispering* “There was something wrong with delivery of my fridge. It came with something in it.”

(I pull up his records, and see that he bought one of our display models earlier that week. It’s not seldom other customers leave soda bottles or other stuff in the fridges that’s out on the floor, and I immediately think that is the case.)

Me: “Well, I’m really sorry, sir. But may I ask, exactly what was inside the fridge?”

Customer: *still whispering* “George W. Bush.”

Me: “Excuse me? What?”

Customer: “The American ex-president. The younger one! He was in my fridge and now he’s on my living room floor, all tied up and ready to be shipped back.”

Me: “Shipped back?”

Customer: “Oh, don’t worry; I’m not going to have YOU do that, poor thing. I’ve called FedEx. I just wanted to let you know. ”

Me: *not really knowing what I can do, other than play along* “Well, thank you then, sir. And sorry for your trouble. Is the fridge working okay, though?”

Customer: “Oh yeah, it’s totally fine! But you should really stop selling appliances with republicans in them. Could hurt your business.”

08 Oct 06:01

Pumpkin Spice Cinnamon Rolls with Maple Glaze

by Sara@Our Best Bites

Pumpkin Cinnamon Rolls_Glazed Cinnamon Rolls intro Cinnamon Rolls are probably my husband’s most favorite treat in the whole world.  And he admitted to me the other day that he never even thought twice about the whole pumpkin spice craze until he married me and thought I was a crazy person.  See, I was obsessed with pumpkin before it was a “thing.”  Like, well before Starbucks invented their infamous latte, or you could buy pumpkin spice flavored peanut butter and mouth wash.  (Okay, I made up the mouthwash thing, but I wouldn’t put it past those sneaky people at Listerine.)  And over the years I’ve converted him too, and now he loves pumpkin-anything as much as I do.  So the other day when he casually mentioned like, 4 times (really, you only have to mention baked goods to me one time to make it happen) that cinnamon rolls sounded soooo good, I whipped up a batch of my Everyday Cinnamon Rolls, but with a Pumpkin Spice twist.

This recipe is easy because there’s no proofing necessary with the yeast.  Just toss it in a bowl with the other dry ingredients and whisk them together.

Pumpkin Cinnamon Rolls_Yeast and Dry Ingredients

Add in an egg and some pumpkin puree

Pumpkin Cinnamon Rolls_Pumpkin in Dry

and then with the mixer running, drizzle in a warm milk and melted butter mixture.

Pumpkin Cinnamon Rolls_milk and butter

That will give you a nice orange-tinted batter, to which you’ll add more flour until you get a nice, soft dough.

Pumpkin Cinnamon Rolls_Pumpkin Batter

I say this every time I post a sweet roll recipe, but resist the urge to add more flour than needed.  This dough is incredibly soft.  The trick is to scrape it onto a well floured surface and handle it very lightly.  Don’t knead in all of the flour, just dust all the sides so it won’t stick to you, and especially make sure the bottom is dusted well so it doesn’t stick once you roll it out.  A giant silicone dough mat is my absolute favorite here; well worth the price- I use mine ALL the time.

Pumpkin Dough

While your dough is resting for just a minute, whip up the filling.  This is basic cinnamon roll filling: butter, brown sugar, and a generous douse of cinnamon, plus those pumpkin-spicey flavors of ginger, nutmeg, and cloves.  You could use pumpkin pie spice as well, but I find I like using the individual spices better.

Pumpkin Cinnamon Rolls_Spices

Gently spread the filling on and push it out to the edges.

Pumpkin Cinnamon Rolls_filling

Then roll those babies up and slice them (I use dental floss, thread works great too.  See this post if you have no idea what I’m talking about!)

Pumpkin Cinnamon Rolls_cut rolls

Place them in a pan and let them sit to rise.  I have a “proof” setting on my Thermador Oven, but if you don’t- try placing them in a cold oven with the door shut and placing a pan of boiling water underneath them.  It creates the perfect little steam room to make nice, plump rolls.

Pumpkin Cinnamon Rolls_Risen Rolls

Once they’ve risen, pop them in the oven until they’re golden brown and then slather them with a little maple glaze.

Pumpkin Cinnamon Rolls_Maple Glaze

They’re super yummy with cream cheese frosting, too.

Pumpkin Cinnamon Rolls_Glazed Cinnamon Rolls

Make sure to eat them warm, and I won’t tell anyone if you even slather a little extra butter in there.

Pumpkin Spice Cinnamon Rolls from Our Best Bites

Promise.  Our little secret.

Our Best Bites_Pumpkin Cinnamon Roll Bite

Just go make them already.

Spiced Pumpkin Cinnamon Rolls from Our Best Bites

    Print This!    

Pumpkin Spice Cinnamon Rolls
Recipe by Our Best Bites

3/4 cup milk
4 Tbs butter, cut into chunks
4 – 4 1/2 cups all-purpose flour, divided
1 tablespoon rapid rise yeast
1/4 cup white sugar
1/2 teaspoon salt
1 cup pumpkin puree
1 egg

1 cup brown sugar, packed
1/2 cup butter, softened
1 1/2 tablespoon ground cinnamon
3/4 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves

1 1/2 C powdered sugar
2 T melted butter
1 1/2 tsp maple extract
1-2 Tbs milk

Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl of a stand mixer, combine 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the pumpkin and egg while the beater is running.  Beat until well combined, about 1 minute. Scrape down sides of bowl and switch to a dough hook.  Add remaining flour only until dough comes together and barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 3-4 minutes.  Scrape dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

make sure butter is softened well, but not melted. Beat with brown sugar and spices until smooth.

Dust dough ball with flour and make sure surface is well floured.  Do not overwork dough.  Gently roll dough into a rectangle about 18 x 14 inches (eyeball it). Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and use dental floss or thread to cut into rolls.  Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30-45 minutes. If you have double ovens, place them in an oven with a pan filled with boiling water while you preheat the other oven.  In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 25-35 minutes or until light golden brown.  Mix icing ingredients and then spread on while still warm. Makes 12 rolls.







The post Pumpkin Spice Cinnamon Rolls with Maple Glaze appeared first on Our Best Bites.

23 Sep 01:03

geekymerch: These awesome vintage comic book hair barettes can...


These awesome vintage comic book hair barettes can be found here!