Last meals

Oh Oklahoma. you just can't do anything right.

Take the case of this dude Richard Glossip, on death row for murder for hire.

He's already had two last minute stays of execution, this time because the state did not get the correct third drug for its 3 drug lethal injection cocktail.

No matter what you think of the case or of capital punishment, can you imagine being set to be executed twice already and getting last day reprieves and knowing that it will happen again in 37 days?

Jeebus help us all for what happens in our penal system.

Here, by the way, is the menu for Glossip's second last meal:

On Tuesday evening, Glossip received a second last meal: a medium double-bacon, double-cheese pizza from Pizza Hut; two orders of fish and chips from Long John Silver's; and a Baconater and strawberry malt from Wendy's.

I wonder what he'll ask for on his 3rd one. I wonder how many last meals this poor bastard will have.


By the way, here's my last meal request if it ever comes down to it:

Wagyu beef skirt steak(medium rare), mexican-style corn on the cob, risotto, charred brussels sprouts, key lime pie.

I'd like the pie to come from The Tea House in Santa Fe, the steak, risotto and brussels sprouts from Red Prime in OKC and the corn from Passion Latin Fusion in Albequerque.

Attack of the Killer Cukes

In the fall, I like to make pickles.  Pretty standard pickles, one big batch of sour (fermented) pickles and one big batch of pickled (vinegar) pickles.  They are quite different, in prep and taste, and I like each of them.

This year, it was getting late.  The LMM volunteered to get the cukes at the farm stand.  She asked, "How many do you want?"  And I said, "I need quite a few, dozens at least."

You may see a problem here.  We had not standardized on UNITS.  I was referring to cukes...dozens of CUKES.  But they sell cukes in...pounds.  The LMM bought 36 pounds of cucumbers.

They are lovely, I have to admit.  They completely fill the large sink and then some.

 

So, time to get out the crock.  I have a nice 2-gallon ceramic crock, from Zanesville (Ohio) Stoneware.  Ain't nobody knows more about being stoned than rural eastern Ohio.  Note the matching top and two special pickle stones (pretty much just expensive rocks, to hold the pickles under).

So, time to load up.  I'm hoping to get MOST of those cukes crammed into the crock.  But that turns out to be a crock:  two gallons hardly even makes a dent in the cuke hoard.

Still, fair enough.  I have put the aromatics and spices at the bottom (here is the recipe I use), and now put the thing in our (little used) downstairs shower and put on the weights.  

 

Then you just put on the top, and once a day check to see if there is the bubbling of healthy fermentation, the scum of unhealthy nastiness, or the white disaster of mold.  You can work around the scum, but if you get the white mold you have to stop the thing, wash them, and chill them up in some weak vinegar solution.

Now, gotta go to the store and get a lot of nice vinegar.  My only hope is to fill the fridge with refrigerator pickles.

how can you have any pudding if you don't eat your, err Cereal?

So I am an old guy and had never seen these before. Pretty fun:




I guess the author recently passed away and Mr. Gosling ate some cereal in his honor:

Cote Chow

People want to know:  What does James Cote have for breakfast?

Answer:  (Yes, that's a piece of salmon and five thick slices of bacon).

The World is Fat: Thomas Friedman finds his true calling

This is awesome. Have you ever wondered what an IHOP menu would look like if Thomas Friedman wrote it?

Now you can know.

A Very Special KPC Event: The Future of Angus

The roadkill gourmet.... Excerpt.

Cats, foxes, badgers, mice or dogs, killed and mangled by tires and left to rot by the side of the road. Most people simply drive past and feel disgust with perhaps a tinge of sorrow. But Arthur Boyt scrapes them up and has them for dinner. 

Roadkill eaters devour whatever they find. Boyt, 74, a retired researcher, collects the furry accident victims and takes them to his remote house in the beautiful county of Cornwall in southwestern England, the AFP reports. Then he gets to work skinning, gutting and, of course, cooking them. Proper preparation is especially important because some of the animals he finds have been dead for a few weeks. You can just pick off the maggots and worms, he says, and still enjoy the meat. 

"I've eaten stuff which is dark green and stinks -- it does appear that if you cook it well, its rottenness does not hinder one's enjoyment of the animal," Boyt told the AFP. "It's not in the taste of the food; it's in the head. It's a threshold you have to step over if you're going to eat this kind of stuff. You say 'OK, this is just meat.'" 

I predict that this will be Angus, after five years in the new house in Santa Fe.  Living off the land (well, the road) and taking advantage of all that gluten-free protein.  Well, not the Labradors.  One has to have SOME scruples. (Nod to WH)

My dinner with(out) Chrissie

Had a lovely dinner at Rasika West End with LeBron and Mrs. Angus. Food was really delicious. We shared a lot of dishes. Appetizers were scallops, asparagus uttapam, & crispy spinach. They were out of this world. I figured then that the entrees probably wouldn't live up, but I was wrong. We had lamb chops, and black cod, and they were great.

Didn't have to yell to make ourselves heard, very good service, and incredible food. It's not exactly cheap, but I've had more expensive dinners that I didn't like as much.

Highly recommended, though I wouldn't pass up a dinner with that company no matter what was on the menu.

PS: only one of us had dessert, can you guess who?