My friend and I had a discussion once on starting a tee-shirt company. She wanted to call it Wheel of Life, Inc. Our signature ideas was a tee-shirt to counter the Christian right with: WWBD? – What would Buddha do? Tee- shirts are the American way. A way of expressing our values. Our own private billboard to advertise our unseen selves. I wonder what wearing plain tee-shirts says about me? Private? Not likely. Boring? I hope not. Empty? Some people might argue that. Mysterious? OOOO. I like that one!
Perhaps I should think about upgrading my wardrobe. Here is a fun tee-shirt I found:
Romnichels? Romani? Sinti? Scottish Travelers?
It doesn’t matter what people-group your gypsy is from, just don’t leave home without her. She’ll be on your side with those never-failing gypsy remedies that have all but been lost to the sands of time. And if someone crosses you, you can be sure that she will bring a hex of weight loss, suppurating lesions, dementia, blindness, and various other grave maladies to your oppressor(s). A wizened crone in a black babushka is oft underrated, but never disappoints.
I mentioned to JJ once that we should all take a trip to Arizona to the Grand Canyon. In a rare moment of true wit he said, “I don’t think that’s a good idea. They might deport us, and none of us speak Spanish.” So, perhaps I should get all my Hindu friends tee-shirts for Christmas. Maybe this:
Hey! Don’t call the INS! I’m Legal!
Is the reconquista making you nervous? Is it threatening the slice of the American Pie that you’ve carved for yourself? You’re doing your part to covertly suck money out of the American economy and send it back to your REAL home, wherever that may be. Let everyone know you’re on the up-and-up. Luxuriously designed with the gorgeous colors of the mexican flag, yet the star bar gives the visual connection to the American brand and provides an excellent smokescreen to throw off any unsuspecting or uninformed citizenry. Yes, this is the same America that provides the American teat that El Presidente Calderon and his corrupt crew like to feed off of.
Here are a few more favorites:
Naw, I think I’ll stick with the plain jane tee-shirts and geek out in the kitchen with this instead (Damn – I wish they had Xena Warrior Princess):
I have a new cookbook recommendation for you all. Don’t pretend I’m not talking to you, I know you will enjoy it.
From Cooking for Geeks: Butternut Squash Soup
Purée in a food processor or with an immersion blender:
2 cups (660g) butternut squash, peeled, cubed, and roasted (about 1 medium squash)
2 cups (470g) chicken, turkey, or vegetable stock
1 small (130g) yellow onion, diced and sautéed
1/2 teaspoon (1g) salt (adjust to taste)
- The weights are for the prepared ingredients and only rough suggestions. So, prepare each item individually. For example, for the squash, peel it, then coat it with olive oil, sprinkle it with salt, and roast it in the oven at a temperature around 400–425 F / 200–220 C until it begins to brown. When you go to purée the ingredients, hold back some of the squash and some of the stock, taste the purée, and see which you think it needs. Want it thicker? Add more squash. Thinner? Add more stock.
- This soup by itself is very basic. Garnish with whatever else you have on hand that you think might go well, such as garlic croutons and bacon. Or top with a small dab of cream, some toasted walnuts, and dried cranberries to give it a feeling of Thanksgiving. How about a teaspoon of maple syrup, a few thin slices of beef, and some fresh oregano? Chives, sour cream, and cheddar cheese? Why not! Instead of purchasing items to follow a recipe exactly, try using leftover ingredients from other meals to complement the squash soup.
- If you’re in a rush, you can “jump-start” the squash by microwaving it first. Peel and quarter the squash, using a spoon to scoop out the seeds. Then, cube it into 1–2” / 3–5 cm pieces, drop it into a glass baking pan that’s both oven and microwave safe, and nuke it for four to five minutes to partially heat the mass. Remove from microwave, coat the squash with olive oil and a light sprinkling of salt, and roast it in a preheated oven until done, about 20 to 30 minutes. If you’re not in a rush, you can skip the peeling step entirely: cut the squash in half, scoop out the seeds, add oil and salt, roast it for about an hour (until the flesh is soft), and use a spoon to scoop it out.