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Cake day: June 28th, 2023

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  • Methamphetamine and cocaine in order to get nice and focused. Diet coke to keep a clean palate and provide a refresher as needed, but when the focus dies down, more meth and coke until I feel like my head is going to literally explode. While this is going on, I’m listening to Babymetal, Electric Callboy and any other party metal that gets my juices really flowing. I am relaxing, but I might clean the house also, sometimes Jesus just calls me. Eventually, it feels like I’m going to actually physically die so I decide the up cycle is over and I need to come nice and down. I take two hits of molly (which will be just fabulous in 20 minutes or so) but in the meantime, I need to take the edge off immediately, so I shoot two (fat) shots of Woodford Reserve Bourbon (typically Distiller’s Select, but I’ll slum on the basic stuff any day). This is the part where Pink Floyd is queued up. Typically Dark Side of the Moon, but also A Momentary Lapse of Reason, because the tears of Roger Waters fans serve to sustain me in these moments. I might also queue up some Dream Academy just to drive my love of David Gilmour home. The Molly kicks in, and I’ll almost always decide it’s time for a fruit and cheese board, grapes and brie, mixed nuts, apple slices and a really dry Manchego. Two more shots of Woodford and we’re just starting to get comfortable. Heroin is hard(er) to come by - but if I have it, it’s time to shoot it up. 10mg in .5ml suspension will be more than enough to complement the Woodford. If not, Fentanyl it is: I spin the wheel of fortune on the Mexican Percocet. Holy shit, I’m really feeling the groove now. This is where my love of 80s pop ballads kicks in. Stalwart standards like Duran Duran, Thompson Twins and Howard Jones pastiched with glam favorites like Poison, Motley Crue and Ozzy Osborne (God rest his soul). At this point I’m beginning to lose my ability to do remain conscious, and a nice glass of Merlot is absolutely necessary. The night must end with Enigma - anything off of Cross of Changes will do. If I remember anything in the morning, then I didn’t do it right and I need to start over.













  • I subbed to salty caramel apple. Love the retro vibe.

    I stay several generations behind on purpose now. For one thing, shit costs too much. My Mac is a 2020 Air I got from a friend when his dad died for $300. I can’t see myself getting rid of that anytime soon, as it replaced a 2012 model that is still going strong (and is the computer I take into the field for work).

    I cannot stand the size of Apple’s phones, I had an 8 and then an SE and I tried then to move to a 12 and I absolutely hated everything about it, size, weight - the bullshit camera switching between lenses and turning my zoomed-in photos into bizarre cartoons.

    I also far prefer the button, as I have to take hundreds of pictures a day for work and FaceID fails, either by not waking the phone up when I pull it from the holster or by just outright not recognizing me in the sweat and sunglasses, making me have to manually open it, shake it, enter the code, swearing the whole time.

    I’m now on an SE2 and when I have to get rid of it I’ll go to SE3, but I don’t know what comes after that. Androids aren’t any better.



  • The place I’m referring to is called Pita Jungle. Their baba is a bit healthier I think than the Serious Eats one, can’t find a super great picture of it, but this is it. My copycat is below, instructions are for a gas range but would be similar on a grill.

    2 medium eggplants roasted
    5 tbs tahini
    3 tbs plain yogurt (not Greek)
    5 roasted garlic cloves
    Juice of 1 lemon
    1/4 tsp cumin
    1.5 tsp kosher salt, or more to taste
    1 tbs Extra virgin olive oil

    To roast the garlic, cut of the top of a head and wrap in foil. Pour some olive oil over the top, twist foil closed and roast in the oven, 45 minutes at 400F (no preheat). Poke eggplants in several places with a fork to vent. Roast eggplants by covering in foil and roasting over a gas flame set to Medium. Use the biggest burner, set at the halfway point - it has to burn the eggplant somewhat to get the smoke flavor. Roast the eggplant 7 minutes per quarter-turn until eggplants are soft (28 minutes total, 1 full rotation over the flames). Remove eggplants from foil/fire and allow to cool. Peel eggplant and put half in the blender, set aside the other half.

    Along with half of the eggplant, add the rest of the ingredients to the blender and blend until thoroughly creamy. Add the second half of the eggplant and blend, but only slightly, leaving some texture.

    Chill, serve with charred pita (char over a big burner on low for 1 minute per side), garnish with a drizzle of olive oil, sliced cucumber, tomato wedges and kalamata olives.