It reminds me of the Wolgemutstrasse street sign near Munich. This truly is the World Wide Wohlgemuth.
Sunday, August 19, 2007
Friday, August 10, 2007
Project complete!
I decided to build myself a headboard because my pillow kept falling into the space behind my bed and since I was starting a project, I decided to do it right. Instead of just putting a piece of wood behind my bed, I drew up plans (and yes, actually drew up plans when I was bored at work) for a headboard that was also a shelf and included a cubbyhole with a door. What's awesome is that I was able to make it all out of one large piece of wood which kept it pretty inexpensive. It took two days to build it because I spent one cutting the wood in the disgusting Florida heat and humidity, and by the time I finished that, it was too late to start hammering and causing a rucus in my apartment. So the next day I put it all together, and it came out exactly as I planned. Here are some pics.
By the way, I took that picture behind the bed.
By the way, I took that picture behind the bed.
Wednesday, August 8, 2007
AIA...here I come!
So, I just found out that all three of the digs that I've been on (Campo della Fiera, Chianciano, and Cetamura) are being presented at the Archaeological Institute of America's Annual Conference in Chicago in January. How badass is that?
DG is going to announce the finds and her theories about Cetamura, Soren is going to announce the end of excavations at Chianciano and detail the findings, and Stopponi is flying in from Italy to announce the amazing news about Campo. Luckily, none are being presented at the same time! This should be a crazy reunion for many of the people that I've dug with over the past 5 years.
Oh, and by the way, if things go well, I could be digging at both Cetamura AND Campo next summer! Wooo!
Plus, as icing on the cake, there's talk of a Clumsy Monkey Reunion in Chicago, as well.
DG is going to announce the finds and her theories about Cetamura, Soren is going to announce the end of excavations at Chianciano and detail the findings, and Stopponi is flying in from Italy to announce the amazing news about Campo. Luckily, none are being presented at the same time! This should be a crazy reunion for many of the people that I've dug with over the past 5 years.
Oh, and by the way, if things go well, I could be digging at both Cetamura AND Campo next summer! Wooo!
Plus, as icing on the cake, there's talk of a Clumsy Monkey Reunion in Chicago, as well.
Monday, August 6, 2007
Mmmmm...chocolate camera
This picture needs no explanation.
Or does it? Maybe this next one will help explain...
No? Well, it's a GIANT CHOCOLATE CAMERA. 'Nuff said.
Or does it? Maybe this next one will help explain...No? Well, it's a GIANT CHOCOLATE CAMERA. 'Nuff said.Thursday, August 2, 2007
I am especially proud of this one...
So, Shawn, Kristen and I, while doing laundry at Mac's decided to cook and cook and cook and cook. It was a little tricky to come up with a menu because everyone had their own ideas about what to make, but we finally decided on the following:
Appetizer: Chicken Shishkabobs with pineapple, red pepper, and shallots and your choice of a peach apricot or thai peanut sauce. (I went with the thai peanut and it was glorious!)
Side dishes: Garlic mashed potatoes topped with melted mozzarella and candied carrots.
Main dish: Stuffed beef tenderloin with a bourbon cream sauce.
-Stuffing: A cheesy, orange stuffing with pine nuts
-Sauce: Bourbon cream sauce with tarragon, roasted red peppers, garlic, and shallots
Shawn prepared the appetizers and the designed and created the AWESOME cream sauce from scratch. BTW, tarragon is my new favorite spice.
Kristen made the side dishes. The potatoes were perfectly garlicked (which means more than most people can handle) and the carrots did actually taste like candy. They were both pretty fantastic with the cream sauce on them, too.
And I prepared the beef and stuffing. The stuffing was made with an orange (orange zest and orange juice), honey, and brown sugar reduction and combined with the parmigiano-reggiano cheese, breadcrumb, and pine nut mix.
This one DEFINITELY goes on the menu at the bar we'll be opening.
------------------------------------------------------------------------------------------------
I never mentioned the last thing I really cooked, but it was also awesome and will go on the menu.
It was a marinated pork tenderloin with an agrodolce sauce and stuffing. The pork tenderloin was marinated in a vegetable and peppercorn white wine marinade. The agrodolce sauce (which is famously used on boar dishes in Italy) is called agrodolce (sweet and sour) but is in reality an orange, chocolate sauce.
As I said, I marinated the pork in a marinade consisting of carrots, onions, celery, peppercorns, sage, rosemary, and bay leaves for about 4 hours. Then I cooked it with pancetta and a rosemary, peppercorn, and peperoncino inflused olive oil. The sauce, which was amazing (and tricky since I have never worked with chocolate before) consisted of, obviously, chocolate, orange zest, white wine vinegar, and pine nuts. The finished product was semi-sweet with only the hint of orange and made me long for the glory that was Cinghiale in Agrodolce in Italy.
Appetizer: Chicken Shishkabobs with pineapple, red pepper, and shallots and your choice of a peach apricot or thai peanut sauce. (I went with the thai peanut and it was glorious!)
Side dishes: Garlic mashed potatoes topped with melted mozzarella and candied carrots.
Main dish: Stuffed beef tenderloin with a bourbon cream sauce.
-Stuffing: A cheesy, orange stuffing with pine nuts
-Sauce: Bourbon cream sauce with tarragon, roasted red peppers, garlic, and shallots
Shawn prepared the appetizers and the designed and created the AWESOME cream sauce from scratch. BTW, tarragon is my new favorite spice.
Kristen made the side dishes. The potatoes were perfectly garlicked (which means more than most people can handle) and the carrots did actually taste like candy. They were both pretty fantastic with the cream sauce on them, too.
And I prepared the beef and stuffing. The stuffing was made with an orange (orange zest and orange juice), honey, and brown sugar reduction and combined with the parmigiano-reggiano cheese, breadcrumb, and pine nut mix.
This one DEFINITELY goes on the menu at the bar we'll be opening.
------------------------------------------------------------------------------------------------
I never mentioned the last thing I really cooked, but it was also awesome and will go on the menu.
It was a marinated pork tenderloin with an agrodolce sauce and stuffing. The pork tenderloin was marinated in a vegetable and peppercorn white wine marinade. The agrodolce sauce (which is famously used on boar dishes in Italy) is called agrodolce (sweet and sour) but is in reality an orange, chocolate sauce.
As I said, I marinated the pork in a marinade consisting of carrots, onions, celery, peppercorns, sage, rosemary, and bay leaves for about 4 hours. Then I cooked it with pancetta and a rosemary, peppercorn, and peperoncino inflused olive oil. The sauce, which was amazing (and tricky since I have never worked with chocolate before) consisted of, obviously, chocolate, orange zest, white wine vinegar, and pine nuts. The finished product was semi-sweet with only the hint of orange and made me long for the glory that was Cinghiale in Agrodolce in Italy.
Subscribe to:
Posts (Atom)