Shared posts

20 Aug 14:44

Science is really f*cking hard

by Cory Doctorow


The rash of high-profile journal retractions, revelations of systematic frauds in peer-review, and journals publishing deliberately bogus papers (e.g. "Get Me Off Your Fucking Mailing List") -- are we experiencing a crisis in science? Read the rest

10 Jul 21:43

16 Gelatin Molds That Will Make You Nauseous

by Kailee Graves
16 Gelatin Molds That Will Make You Nauseous - Awkward Galleries

The end of World War II ushered in a time of peace for much of the world… so it should be no surprise that people decided put anything and everything into a gelatin mold. Our tribute the most unappetizing food ever.

meals-in-a-mold-1

Poached-Eggs-Frou-Frou

seaspray

meals-in-a-mold-5

meals-in-a-mold-3

meals-in-a-mold-7

meals-in-a-mold-3

meals-in-a-mold-2

meals-in-a-mold-1

garden-salad-loaf

russian-salad-with-ham-rolls

Garden-Aspicked

tomato-aspic-salad

meals-in-a-mold-7

(via source)

The end of World War II ushered in a time of peace for much of the world… so it should be no surprise that people decided put anything and everything into a gelatin mold. Our tribute the most unappetizing food ever.

meals-in-a-mold-1

Poached-Eggs-Frou-Frou

seaspray

meals-in-a-mold-5

meals-in-a-mold-3

meals-in-a-mold-7

meals-in-a-mold-3

meals-in-a-mold-2

meals-in-a-mold-1

garden-salad-loaf

russian-salad-with-ham-rolls

Garden-Aspicked

tomato-aspic-salad

meals-in-a-mold-7

(via source)

The post 16 Gelatin Molds That Will Make You Nauseous appeared first on AwkwardFamilyPhotos.com.

12 Jul 18:41

Chicken Piccata

by Elise
Chicken Piccata

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Continue reading "Chicken Piccata" »

30 Jun 05:41

Apricot Cherry Galette

by Elise
Apricot Cherry Galette

What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever’s left.

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.

Continue reading "Apricot Cherry Galette" »

16 Jun 05:26

Grilled Ginger Sesame Pork Tenderloin

by Elise
Grilled Ginger Sesame Pork Tenderloin

Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin. Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut.

Continue reading "Grilled Ginger Sesame Pork Tenderloin" »

09 Jun 12:30

Pesto Zucchini Tomato Gratin

by noreply@blogger.com (K. McLean Allrich)

Fresh and beautiful- zucchini tomato basil gratin on gluten-free penne.

A Garden Fresh Gratin


Midsummer plans are heating up. Have you noticed? June (in all its promise and glory) is one busy month. So today's post is short and sweet. Or should I say, blessedly brief and deliciously savory.

Do you love the classic combo of zucchini and tomatoes? Penne and basil?

You're in for a treat.

Here is a favorite summer-inspired recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs). 

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef.

Vegetarian? Spoon it on top of pesto penne pasta.


READ MORE and get the recipe ...
Find more delicious gluten-free recipes at Gluten-Free Goddess. http://glutenfreegoddess.blogspot.com
10 Jun 03:49

Grilled Chili Lime Crabs

by Angie Tee


Dungeness crabs are aplenty and are well priced over here in Vancouver now. I bought 2 large size crabs for this fantastic Grilled Chili Lime Crabs recipe. I had the crabs prep by the fishmonger to save time. Back at home, I simply coated the crabs lightly with some peanut oil and off they went to the hot grill. Then, the crabs were taken off the grill, tossed with some chili lime dressing, and placed back on the grill until they are thoroughly cooked. Easy and delicious!

*This is an updated post with a video tutorial guide.




Grilled Chili Lime Crabs

Ingredients

2 Large Dungeness Crabs, cut into 8 pieces for each crab
1 ½ Tbsp Peanut Oil
1 Disposable Aluminum Pan

Chili Lime Dressing
4 Tbsp Lime Juice
3 to 4 Thai Bird’s Eye Chilies, finely chopped
2 Cloves Garlic, finely chopped
4 to 5 Tbsp Chopped Cilantro
2 Tbsp Fish Sauce
5 Tbsp Peanut Oil

Method

Prepare the grill on high heat for direct cooking.

Combine all the chili lime ingredients and whisk well.

Brush the crab pieces lightly with some oil. Grill the crab pieces over high heat for about 3 to 4 minutes on each side. Remove the crab pieces from the grill and place them into the aluminum pan. Toss the dressing all over the crabs.

Return the aluminum pan to the grill over direct high heat and gently turn the crab pieces with a tong to coat them with the chili lime dressing. Cook the crab pieces for about 3 minutes or until the crab is fully cooked. Serve immediately.

05 Jun 17:42

Perfect Lemonade

by Elise
Lemonade

Lemonade: sugar, water, lemon juice. Easy, right? Well, the problem is that if you just stir all of these together the sugar will sink to the bottom. So the best way to make lemonade is to make a simple syrup first, by heating water and sugar together until the sugar is completely dissolved, and then mix that with the lemon juice.

Continue reading "Perfect Lemonade" »

02 Jun 16:24

Communities across the country join in celebration of Men’s Health Month

by Drew Wilson
In addition to being Pride Month, June is also Men’s Health Month and communities across the country and around the globe are joining Men’s Health Network in celebrating this special awareness period.

The goal of Men’s Health Month is to encourage men and boys to take care of their health and to heighten the public’s awareness of the many preventable health problems that affect them.

“These efforts reach men where they live, work, play ...,” said Ana Fadich, Vice President of Men’s Health Network, which organizes Men’s Heath Month events nationwide. “They’re a great way for healthcare providers, policy makers, the media, and individuals to educate men, their families, and the public on a wide range of men’s health issues, including cancers, hypogonadism, cardiovascular problems, sexual and mental health concerns.”

During Men’s Health Month, health care professionals, private corporations, fraternal organizations, government agencies, and other interested organization plan activities and events which focus on the health and well-being of men and boys.

“As a urologist, prostate specialist and Men’s Health Network advocate, I feel this is a critical time to encourage men and their families to focus on Men’s Health,” saidJudd W. Moul, MD, Professor and Director, Duke Prostate Cancer, Durham, NC, and Advisor to Men’s Health Network. “Many men do not like to go to the doctor and do not like to think about their own health. This is one time a year when we can get the word out that men need to take time for themselves, to think about their health, and take action to improve their health!"
03 Jun 12:03

Kalamata Olive and Feta Vinaigrette

by Kevin Lynch
Kalamata Olive and Feta Vinaigrette
Here is my new favourite salad dressing, a kalamata olive and feta vinaigrette that is sure to make any salad pop! This dressing is based on some of my favourite Greek and Mediterranean flavours with the kalamata olives and feta being the stars of the show. The base of the dressing is extra virgin olive oil and red wine vinegar and the accompanying flavours include tangy red onion, garlic, honey to add a touch of sweetness and oregano. In addition to being great ad a salad dressing you can also toss grilled or roasted veggies in it and turn them from ordinary to extraordinary!
Read the recipe »
29 May 02:25

Steak Nachos

by Angie Tee


I made these mouth-watering nachos with some of the saute steak and vegetables from the Quesadilla. These Nachos are great for sharing, and it's easy to make too. All you have to do is layer the toasted tortilla chips with cheese, salsa, meat, and vegetables. Then bake in the oven until the tortilla chips are crispy and the cheese has melted. Make sure to serve it with some salsa fresca and guacamole.





Steak Nachos

Ingredients

125 grams Lightly Toasted Tortilla Chips
1/3 Portion Steak & Vegetables Recipe
100 grams Monterey Jack/Tex-Mex Blend Cheese
1/4 Cup Pickled Jalapeno
1/3 Cup Salsa Fresca
Sea Salt
Black Pepper
Guacamole
Salsa Fresca

Method

Preheat the oven at 400˚F. Line a medium-sized pizza with parchment paper, or use a baking dish.

Then assemble a layer of the tortilla chips. Toss some cheese on top of the tortilla chips. Then scattered some salsa fresca, pickled jalapeno, steak & vegetables. Repeat until all the ingredients are used up.

Bake in the oven for about 8 to 10 minutes. Serve immediately with additional salsa fresca and guacamole.

Serves 4 as an appetizer

02 May 13:00

Dan Savage Makes A Compelling Argument Against Sexual Monogamy on StarTalk: WATCH

by Charles Pulliam-Moore

Screenshot 2015-05-02 05.35.05

In his many years of doling out frank and sex-positive relationship advice, there’s one idea that Dan Savage has repeatedly revisited in the hopes of making his fans’ love lives better: human monogamy just isn’t all that natural. So many couples struggle with the fact that sexual desire for other people doesn’t just go away once they enter into committed monogamous relationships. The issue, Savage reasons, stems from the fact that most societies have failed to differentiate between social monogamy and sexual monogamy. In the latest episode of Neil Degrasse Tyson’s StarTalk, Savage outlines how historically we’ve held human sexuality up to unrealistic standards that have done more harm than good.

“All of these birds we used to look to and think ‘why can’t we be monogamous like birds,” Savage lays out. [We assumed] they would mate for life and we would measure our failure as humans to live up to the standards set by these damned birds. Well along comes genetic testing and we find out that these birds are screwing around with each other constantly.”

Listen to more of Savage’s interview with Neil Degrasse Tyson and get Bill Nye's take on the evolution of human sexuality AFTER THE JUMP...

Screenshot 2015-05-02 05.40.24

 

 

 

 

24 Apr 02:50

Stir Fried Spicy Water Spinach (Goreng Kangkung)

by Angie Tee


This is a simple stir-fry vegetable, slightly spicy and the saltiness from the salted soy beans. It's delicious with steamed rice.





Stir Fried Spicy Water Spinach (Goreng Kangkung)

Ingredients

1 Bunch ( about 350 g) of Water Spinach, cleaned and cut into 1 inch in length
6 Thai Bird's Eye Chilies, chopped
3 Cloves Garlic, coarsely chopped
1 Tbsp Oyster Sauce
1 Tbsp Salted Soy Beans, coarsely chopped
1 tsp Chicken Powder
1 Tbsp Peanut Oil
Sea salt to taste

Method

In a large wok over high heat and add the peanut oil.

Add the garlic, chilies, salted soy beans and give them a very quick stir. Then add the water spinach, oyster sauce and have a quick stir again. Mix in the chicken powder and sea salt and continue to cook for about a minute and a half or until the vegetables are cook. Serve immediately.
07 Apr 16:00

obsessively good avocado cucumber salad

by deb

obsessively good avocado cucumber salad

It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.

... Read the rest of obsessively good avocado cucumber salad on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to obsessively good avocado cucumber salad | 192 comments to date | see more: Avocado, Cucumber, Dairy-Free, Gluten-Free, Photo, Salad, Side Dish, Vegetarian

26 Mar 17:57

Crispy Hash Browns

by Elise
Crispy Hash Browns

My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato. In particular he loves nothing more than very crispy shredded hash browns for breakfast with his eggs. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them.

But the shredded variety of hash browns holds a special place in his heart (mine too!) and for that reason he has mastered the way to make them extra crispy. He explained his approach to me one day, while my mother was in the room and couldn’t help but overhearing:

Continue reading "Crispy Hash Browns" »

03 Apr 17:23

Easy Beef Brisket

by Elise
Beef Brisket

Looking for an easy way to prepare beef brisket and still impress your friends? This is it! What’s crazy is how good it is given how ridiculously easy it is to make. All you do is mix together some barbecue sauce, soy sauce, and water, slather the brisket with the sauce, wrap it in aluminum foil and bake it for several hours, until it’s falling apart tender.

Continue reading "Easy Beef Brisket" »

05 Apr 16:14

Ayam Goreng Berempah (Aromatic Fried Chicken)

by Angie Tee


I love the aromatic flavors of this fried chicken. The chicken pieces are marinated with lots of fresh herbs and spices. Sounds like a long list of ingredients I know; nevertheless, rest assured it’s an effortless recipe.




Aromatic Fried Chicken~Ayam Goreng Berempah

Ingredients

1 Kg Chicken Pieces (Bone-In Breast & Chicken Wings), cut into smaller pieces
3 Tbsp Lime Juice
1 tsp Sea Salt
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Turmeric Powder
1 Tbsp Chili Powder
2 Lemongrass, chopped
1-inch Piece Ginger, peeled & chopped
1-inch Piece Galangal, peeled & chopped
4 Cloves Garlic, peeled
6 Shallots, peeled & chopped
A Handful of Fresh Curry Leaves
2 Tbsp Corn Flour or Sweet Potato Flour
1 Large Egg
Peanut or Vegetable Oil, for deep-frying

Method

Marinate chicken pieces with lime juice and sea salt, for about 10 minutes.

Meanwhile, with a mortar and pestle, finely found the coriander, cumin, and fennel seeds. Remove and set. Then pound coarsely pound the lemongrass, ginger, galangal, garlic, and shallots. Remove and set aside.

Mix in all the pounded ingredients into the chicken pieces. Then add one egg, mix well, follow by corn flour and curry leaves. Make sure all the chicken pieces are coated with all the aromatic spices. Marinate the chicken in the refrigerator for about 3 to 4 hours.

Heat the oil in a pan or wok over high heat until hot. Gently place the chicken in the hot oil and fry until golden brown in color. When the chicken is cooked, remove from the oil with a wire strainer and drain well on a rack or paper towel. Serve warm.
02 Apr 04:05

Easter egg gelatinas

by Maura Wall Hernandez

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
How to make Easter egg gelatinas with La Lechera sweetened condensed milk. Recipe via theothersideofthetortilla.com
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory.

When I was a little girl, I remember my mom making a unique gelatin mold for Easter in the shape of Easter eggs with a special mold. The secret to the most vibrant, intensely colored layers is adding sweetened condensed milk, which also makes the gelatin opaque.

RELATED RECIPE: Mangonadas

Recently, one of my aunts surprised me by gifting me the same egg-shaped gelatin mold that I used to make these treats with my mom as a kid. Apparently, my mom had loaned it to my aunt when my cousin was still little, and she’s had the gelatin mold in her cabinet ever since. I was so excited to recreate this childhood memory!

The color and flavor combination you choose is up to you, but I like to use no more than three flavors so it’s not an overload and you can actually taste the flavor of each layer. In this recipe, I’ve used raspberry, strawberry and mango-flavored gelatin.

Visit ElMejorNido.com for more recipes and Nestlé product information.

Easter egg gelatinas

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 12 gelatin eggs

Easter egg gelatinas

Use La Lechera sweetened condensed milk to make vibrant, colorful layers in this recipe for Easter egg gelatinas

Ingredients

  • 4 3-ounce boxes of flavored gelatin (1 strawberry, 2 mango, 1 raspberry)
  • 1/2 cup La Lechera sweetened condensed milk (divided; 2 tablespoons per 3-ounce box)
  • 2 2/3 cups boiling water (2/3 cup per 3-ounce box)
  • You’ll also need:
  • Non-stick cooking spray
  • Jell-O Jigglers egg-shaped mold

Instructions

  1. In a saucepan, bring 2/3 cup water to a boil. Remove from heat and add one 3-ounce box of flavored gelatin and stir until dissolved. Allow to cool for 5 minutes.
  2. Add two tablespoons of La Lechera sweetened condensed milk and whisk into gelatin until dissolved.
  3. Lightly spray the egg-shaped mold with non-stick cooking spray and close the mold tightly.
  4. Pour the gelatin evenly among each mold and refrigerate for 15 minutes.
  5. Repeat steps 1, 2 and 4 with the second 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  6. Repeat steps 1, 2 and 4 with the third 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  7. Repeat steps 1, 2 and 4 with the fourth 3-ounce box of flavored gelatin. Refrigerate for at least 3 hours to fully set the gelatin.
  8. To remove from the molds, gently run warm water on one side of the mold (opposite the hole where you poured the gelatin in) for about 10-15 seconds, carefully open the mold and remove to serve.

Notes

Cook time listed at three hours is the refrigeration time to allow the gelatinas to set properly before removing them from the molds.

You can make this recipe several days in advance, remove from the molds and store in the refrigerator until you're ready to serve them.

3.1
http://theothersideofthetortilla.com/2015/04/easter-egg-gelatinas/
©2014 theothersideofthetortilla.com

 RELATED RECIPE: Carlota de limón

 

The post Easter egg gelatinas appeared first on The Other Side of the Tortilla.

25 Mar 12:11

Apricot Dijon Glazed Salmon

by Kevin Lynch
Apricot Dijon Glazed Salmon
Easter is coming and I have been have been working on menu ideas and I was thinking about something other than ham and salmon is a great option! I wanted something fruity to represent spring and apricot was my first choice and from there I decided to go with a slightly Asian fusion theme where I combined the aspects of sweet, spicy, salty and sour. The apricot preserves provided the sweet and I went with dijon mustard for the spicy, soy sauce for the salty and lime juice for the sour and the combination created a fabulous blend of flavours that I accented with a touch of ginger and garlic. This recipe could not be easier, you simply mix the glaze, brush it on the salmon, bake and you're done. (You can optionally marinade the salmon in the glaze for a while before baking to infuse it with more flavour.) All said and done, this tasty apricot dijon glazed salmon takes less that 20 minutes to make making it a perfect weeknight meal or a meal for special occasions where you would rather be spending time with your family than in the kitchen. To complete the meal I served the salmon on an apricot quinoa salad along with some simple steamed asparagus making for a really nice Easter meal!
Read the recipe »
23 Mar 05:06

20 Cards For Unconventional Couples

by awkward
11 Mar 17:06

Post-apocalyptic Charlie Brown and Snoopy

by Mark Frauenfelder

Original art by Max Dunbar. Inks by Vitali Iakovlev. Colors by Sean Ellery. [via]

26 Feb 14:33

Learn to cook Depression era meals

by Maggie Tokuda-Hall

Clara is here to cast some perspective on that ramen noodle and Mountain Dew diet you "invented" in college, at 2am. She's 91 years old, and she's here to show us all how to cook on a budget. Read the rest

11 Feb 21:38

Headline Of The Day

by Joe Jervis
Via the Associated Press:
A Montana lawmaker is seeking to strengthen the state’s indecent exposure law, stopping just short of his wish to outlaw yoga pants. Rep. David Moore on Tuesday introduced House Bill 365 in the House Judiciary Committee in response to a group of naked bicyclists who rolled through Missoula in August. The proposal would expand indecent exposure law to include any nipple exposure, including men’s, and any garment that “gives the appearance or simulates” a person’s buttocks, genitals, pelvic area or female nipple. The Republican from Missoula said tight-fitting beige clothing could be considered indecent exposure under his proposal. “Yoga pants should be illegal in public anyway,” Moore said after the hearing.
05 Feb 20:40

8 Cold Remedies That Scientifically Work: VIDEO

by Christian Walters

ASAP Science Cold

I could have used this video last week when I was bedridden for a good two or three days solid.

The boys at ASAPScience have put together a rundown of the eight cold remedies that not only work but also have a verifiable scientific basis for why they do so. Chicken soup makes the cut, of course, but so do honey and garlic, and even though AirBorne is a snake oil preventative, vitamin C actually does help decrease the duration and severity of the illness that ails you.

You can start putting together your cold-buster grocery list when you watch the video AFTER THE JUMP...

 

05 Feb 14:00

Some Customers Are Hard to Please

04 Feb 08:10

Chicken Marbella

by Elise
Chicken Marbella

One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.

Continue reading "Chicken Marbella" »

27 Jan 15:46

January Cleanses & Detoxes

I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets. An unusually high number, even for January - month of fresh starts, clean slates, and focused intentions. And there seem to be two veins of conversation - the individuals excited about cleansing or fasting, and the debunkers (link, link). My immediate reaction is that you don't really need to be in one camp or the other. There might be something to inspire you in one of those programs, even if you're not going to get onboard entirely. It could be a single recipe you come to love, or a mantra you embrace. I like to look at lots of different cleanses and detoxes, because there tend to be so many positive aspects to them - I'm talking about the ones based in real, whole foods (versus supplements & powders). The menus and recipes often emphasize the power and promise of good, diverse, plant-centric ingredients, mindfully sourced. Participants end up shopping, eating, and cooking with intent - also important. And because they tend to last a week, or two, or four, they can help establish new habits. So, while extended detox stretches or diets tend not to be my thing, an overall commitment to treating your body well, in the best way you're able, is something I'm always trying to get/keep a handle on. That's a long way of saying, I find that wherever you fall on the spectrum of diets, cleanses, and detoxes, there is a lot of good content out there, particularly in January - and some of these programs can be a great source of recipes, reminders, and ideas. Beneficial, and health-promoting not just for January, but for the rest of the year as well. :) A few of the links that I've browsed this month:

- My New Roots' Winter Weekend Cleanse

- Moon Juice's Amanda Chantal Bacon does Nine Days Plant Based in Harper's Bazaar

- Detox your Mouth

- Bon Appetit Food Lovers Cleanse 2015 (the complete menu)

- Green Kitchen's Green & Clean 2015 E-Book (more here)

- Whole30 / Whole30 Veg / Vegan

- Goop Detox with Dr. Alejandro Junger

-Shira Bocar Eat Clean Videos (audio alert)

-Whole Living Action Plan (from 2013)

I also tend to turn to my Pinterest boards if I'm in a bit of a creative or cooking funk - I love seeing what resonates with people, and there are so many great collections of recipes people pin. Lot's related to clean eating - like Kate Baxter's board, or Michele Janezic's board.

- Full Moon Feast: Also, (a book rec) Jessica Prentice's book takes you through an exploration of ancient and modern connections of our foodways to the seasons through the thirteen lunar cycles of the agrarian year. An inspired read as we think about our connections to food as we move through our own calendars.

Continue reading January Cleanses & Detoxes...
29 Jan 00:43

Travel: 77 LGBT Cruises!

by Drew Wilson
Passport presents their annual Cruise Calendar, an expansive list of the world’s best gay and lesbian cruise voyages for 2015.
26 Jan 05:00

P-Values

If all else fails, use "significant at a p>0.05 level" and hope no one notices.
22 Jan 21:28

Beef Stroganoff

by Elise
Beef Stroganoff

Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.

You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.

Continue reading "Beef Stroganoff" »