French vanilla non-dairy ice cream



Made with:

• a carton of soy creamer
• 4 organic vanilla beans, seeds only
• a dash of sea salt
• 4 organic egg whites, beaten
• 2 organic eggs & 4 egg yolks
• 1/4 cup organic sugar

Every once in a while, the same again

1. FOR ORCHESTRA #12: Bon Jovi ‘Livin on a Prayer’


2. The Nice Guy Paradox


3. TED Talks Dan Ariely on our buggy moral code


4. Teens & Porn


5. I'm an atheist, so what?


6. The Generation M Manifesto


7. Getting Real About the High Price of Cheap Food


8. King Corn (Part 1/4) and the rest


9. Will someone do to Photoshop what InDesign did to Quark?


10. Software Developers Should Never Have Dress Codes


11. Light and matter united

Total Eclipse of the Flowchart



In sequel to this post. Found via Reddit.

Ghanima: for Lunch!



Today's lunch is organic roast beef and caramelized Vidalia onion on an Ace Bakery Bake Your Own Multigrain Petit Pain, with garlic "butter" and Sunflower Kitchen Basil Pesto.

GD

If you don't actually live in (or are otherwise in) my home, I should not be able to taste your cologne as I walk through my living room.

The aforementioned veggie terrine



As mentioned in the previous post.

Garlic polenta



I had made polenta once before, several months ago, and was surprised to discover that its flavour and texture are strikingly similar to that of congealed cream of wheat (which I'm sad to say, I've had more than once). Which is to say, it was bland and uninteresting. It did, however, benefit greatly from being pan-seared on both sides, yielding a texture much like that of McCain's Smiles. It was still lacking in flavour, 'though, and I was trying to sort out ways to make it more palatable.

Well, this week is a produce week for me, so I thought I'd give polenta another shot.

Last night, while I had my roast veggie terrine in the oven (comprised of sautéed mushrooms, roasted green and yellow zucchini, roasted tomatoes, black olive tapenade and roasted sweet bell peppers), I also tossed in some foil-wrapped and oil-drizzled garlic.

The par-roasted garlic ended up being minced and added to the polenta as it was in the mixing stage. I pan-seared two slices as part of brunch today and was pleased at the sweet-garlicky flavour that was added to it, as a result of my efforts. I'd make this again, and would like to experiment with the addition of dried herbs.

I prepped my poor, iron-deprived body for produce week by picking up another 1/2-price package of Beretta Farms' beef, this time treating it to a generous rub of the Louisiana Fish Fry Products Cajun Seasoning which Roy was kind enough to donate to my collection of food-enhancers. Both Matt and I agree that it complements beef quite nicely (thanks yet again, Roy!).