nyan

formerly @ryawesome on twitter dot com

[disappointingunicorn]

I don't post a lot but have some vacation pics, tumblr. I'm here right now and I've chosen to be online

[animentality]

[whetstonefires]

well see it can do the work of the colon, the semicolon, or the parenthesis with more speed and less formality than any of these, plus you can use it to capture the stream-of-consciousness effect of a comma splice with much less loss of clarity. sort of an all-purpose punctuation for the casual yet elaborate written construct.

[disappointingunicorn]

obsessed with the Big AMA on the other site that might implode soon and thinking I should take tumblr much more seriously as my primary online time-waster.

[disappointingunicorn]

this website is absolutely delightful

[disappointingunicorn]

the south park "giant douche or a turd sandwich" paradigm has done so much damage (that to be fair they could never have predicted) by creating a generation of edgy cynics who deny the difference in impact of a giant douche, a turd sandwich, and whatever the fuck the mainstream right wing has become

[disappointingunicorn]

CONGRATULATIONS, YOU DEFEATED THE ENEMY LEADER

but there are still enemy holdouts throughout the land as this is an open world game and you paid for this content. true and definitive victory is denied to you by the format itself

[disappointingunicorn]

Been a while, but I finally cooked something else from Mastering the Art of French Cooking. This is a pork roast with cabbage and I think it's the best pork roast I've ever made.

Probably best of all is I didn't need to buy a whole lot, nor track down any weird ingredients. Pork shoulder, carrot, cabbage, and I already had the rest of what I needed.

I started by rending some bacon fat I'd had in the freezer for a while. Sometimes I buy a bag of bacon ends because i rarely actually care about having intact strips of bacon, and they're really cheap. You end up with a bunch of big pieces of fat though, and I always vaguely planned to actually use them. So this time I did to get the fat to sear the pork in — plus I got some nice crackling out of it as a snack while I did everything else.

The whole process was pretty easy. Sear pork, cook onion/carrot slightly, pork in the oven, add the cabbage an hour later. Only weird part was the recipe wanted me to blanche a pound of cabbage in 7-8 quarts, which is like... around 7 litres. I don't have any pots big enough. I don't see how it'd make a difference.

While all that was in for the second hour, I boiled potatoes and got the brown sauce ready to serve as the base for Sauce Robert. As soon as the pork was out, I got those juices and finished up the sauce, which was really really good, and the roast stayed hot and juicy under some foil until it was ready.

What's actually been really cool is finding out how to make these sauces. There's nothing bad about using a gravy mix and saving time of course, but taking another 10-15 minutes with a few extra ingredients can give you something really phenomenal. I didn't take a picture of the sauce because as soon as I poured it on I was eating.

[disappointingunicorn]

i'm usually so not into epic remixes of popular songs for movie trailers but this version of creep is speaking to my soul (as does nick cage as dracula)

[disappointingunicorn]

I have this fun little planner that includes weekly quotes, and this is by far my favourite so far. Adopting its lesson.

[disappointingunicorn]

The highlights of a work trip to St Louis.

The cool street vibe

The toasted ravioli

The RIBS

The neat arch

oh and the skeletal star of david

[disappointingunicorn]

2021: bruh this nft is worth $9B

2022: the sum total of human artistic expression has been analyzed by a machine and infinite variations can now be churned out on demand making lifetimes of experience worthless in the eyes of capital

2023: return to monke

[disappointingunicorn]

I did another food from Mastering the Art of French Cooking. This is roast pork on braised red cabbage.

No difficult ingredients this time. I went with slab bacon from a usual grocery store rather than seeking out the unsmoked stuff I found last time — simmering the lardons seems to work just fine. The meat counter guy proudly cut exactly 3 lbs of pork loin.

The cabbage is braised a total of 5 hours in red wine and stock, with some carrots and apples and spices. The final two hours, the pork goes in. The timing works really well. Prepping the vegetables for the braising portion is fast and easy, and you can get the pork marinading right afterward, with the first 3 hours being a good enough amount of time. About 45 minutes toward the end, I got some potatoes peeled and boiled — they go really well smushed into the cabbage.

Finally, after the cabbage and pork came out, I grabbed the liquid in the pan and used it to make sauce diable. Took a while to reduce, but it was worth the wait, even with just a very basic brown sauce worked in with it.

I would definitely do this again. Awesome results for fairly little work. And the cabbage really didn’t come out “too winey” as I worried.

[disappointingunicorn]

It doesn't look pretty, but this McRib that I bought in Orlando yesterday made it thousands of kilometres to Edmonton, Alberta last night. There's a strong chance it was the only McRib in Canada at the time, but given that it doesn't look like Alaska has the item, it was almost certainly the northernmost McRib on the planet

My garbage can still smells like it

[disappointingunicorn]

Been in florida a day and this is the only photo i've taken

[disappointingunicorn]

Dracula Daily was a cool experience. But, while I can appreciate the enormous impact the novel had over the years, and the innovative value of the format... It sure does just kinda fizzle out

Like the best part of Dracula IS Dracula. It's all front-loaded, then he's working out of sight which is fine. But then he shows back up for a minute, then literally just hangs out in a box for months

Also come on some of those accents were rough, and Van Helsing's actually pretty irritating. If he'd just TOLD them literally anything Lucy could've been saved. But no it's all "I must go back to Amsterdam!" this and "friend John" that

[disappointingunicorn]

$700 tomato sauce

that’s how much it cost to install raised beds, fill em with soil, and grow a shitload of tomatoes. now i’m turning that soil’s nutrients, sunlight, and seeds into a delicious pasta sauce. 8 different varieties of various proportions in this thing because i’m an idiot who can’t hope to ever perfectly replicate this

[disappointingunicorn]

the cool thing about jigsaws is they’re gonna take you some time, but as long as you do something fun like yoga cats rather than a pure solid cover or something else absolutely cursed you know you’re gonna succeed. it’s a little treat to help you feel accomplished.