Dusty Chalk

Well...I did a couple things wrong (I burnt it a little just like she warned I shouldn't; I didn't trim the fat (didn't see that in the video until after I mixed the chicken and paste together); the fake plant-based cheese didn't melt and bubble like real cheese (still going to use it next time, but will take that into account); I used too much oil when cooking the rice cakes, so they didn't all come out crispy; forgot the garnish), but it still came out delicious! And filling (this is going to last me a month if I only eat one helping a day, which will be half size next time). I'm going to prepare more paste -- I don't think I need to use it right away. Already thinking of variations: Different pepper pastes and different chili pepper flakes? As a pizza? Add onions? Other meats (sausage seems like it might work; pork)? I don't think Beyond Meat or any ground meat will work, though, except maybe the hot Italian sausage. Vegetables instead of protein (eggplant seems like it might work)? Half as much ginger (not that I don't like ginger, I lurv the taste, it just doesn't agree with me (I think that may be contributing to my "full" feeling)). Twice as much garlic. That's a given. Might get one of those jars of minced garlic since I suck at mincing.

Fire chicken ( buldak) is started.

I just discovered Mark Lettieri made two albums devoted to the baritone guitar, so I am about to listen to Deep: The Baritone Sessions and Deep: The Baritone Sessions Vol. 2. Example that started me on this trip:

sleet and snow here, too I think tomorrow's going to be a ramen-filled day

I really enjoyed that release.

Happy belated birthday! Sorry, I didn't know "Adam" was you, will probably forget by next year, too. Mea Culpa. (facepalm at self) (party favour noise)

Happy birthday! I hope it was a greatest of Fridays. (party favour noise)

Very weird weather last night. It started out as snow, turned to rain, but cold enough to still be freezing with the wind chill, so it just sort turned into...? I don't know. I didn't step outside. Pure black ice weather. My bursitis was acting up just thinking about it.

It has begun…

I've been listening to a lot of great fusion lately. Easily my favourite discovery of the year are Fox Capture Plan. They have 2 2021 releases, and they're both top tier for me. Damn, I wish I could play jazz. This is from NEBULA(ネヴュラ): (Not sure why it's failing to embed -- the live event is long since past, yes, but I'm watching/listening to the YouTube video right now. The event was the video released timed to coincide with a meteor stream.) This is from Xronicle:

Happy birthday, guvna! (party favour noise)

It never crested -1 (C) here. On the bright side, nothing melted and refroze into new black ice, so only old black ice that did not sublimate remained. I didn't slip once.

I am curious what you think of Bitches Brew. Unrelated -- me: Wilderun, Epigone. I have been really looking forward to this -- metal, mix of clean singing and harsh, with orchestration -- but what elevates this above other metal with orchestration is that the two members of the band responsible for the orchestration are sublime soundtrack musicians by day, so the orchestration is integral to the music, rather than just being "accompaniment".

Condolences, Todd.

Happy birthday, Dan! (party favour noises)

Happy new year, you lot! 2021, please go fuck yourselves. 2022, don’t make me sorry.

That album is perfection.

Today, I had two of the most delicious steaks. The master chef at Raouche Cafe was kind enough to share with me his very easy, simple marinade, and I’ve been on a quest to recreate it ever since. Today, I recreated it perfectly. The recipe is white vinegar and black pepper. I added garlic, cumin, and white pepper. 30- 45 minutes marinade time while the beef warmed up a little. Then placed in foil, added more garlic, pepper, and a little salt. Closed foil, 375 preheated oven for 11:11 the first time (too well done), 9:99 the second (medium). Might try 8:88 tomorrow. Cut was Food Lion filet mignon tenderloin medallions. Barely needed a knife both times, could’ve cut with a fork. Tasted right both times, too: Super delicious.