(no subject)
Aug. 25th, 2008 10:08 am
Aug. 25th, 2008
A Slice Of Life.
Aug. 25th, 2008 03:04 pmMe: "These power outlets were taped over. Was that for a reason?"
Me: "No, no, I just need to know if there's anything wrong with these outlets"
Me: "YES OR NO DO THE POWER HOLES WORK"
Me: "No, no, I just need to know if there's anything wrong with these outlets"
Me: "YES OR NO DO THE POWER HOLES WORK"
It's so true.
Aug. 25th, 2008 08:06 pm
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
pope_guilty brings the love.Newsflash, Americans.
You have a broken, backwards, inferior and incompetent system where there are only three choices:
1) Vote for Bush The Third
2) Vote for Obama
3) Don't vote.
Please note that while I personally consider 1 and 3 to be not equal, they are both fucking stupid.
It doesn't matter if Obama hates you personally and wants you, personally, individually, to suffer.
Because of your broken third-world banana-republic bullshit abortion of a failed democracy, you have only the option of "bad" or "worse".
And voting "worse" makes you even MORE stupid than your idiotic fellows.
This message has been brought to you by the HOLY FUCK WHAT ARE YOU DOING foundation, based in the WE BOUND OUR ECONOMY TO YOURS BECAUSE WE WERE SMOKING *WHAT* nation.
Have a nice day.
And now, I give you Maggie's Insane Mango Ginger Habanero sauce.
It's a really simple recipe. It takes, all told, about an hour and a half to make. The result is sweet and spicy and my favourite condiment ever. It works as a marinade for chicken and a sauce for hamburgers and as a topping for ice cream and for *everything else* - it's just that good.
Ingredients:
4 large, ripe mangoes, or 6 small, ripe mangoes.
1 6cm chunk of raw ginger, peeled and shredded[1]
1 ripe habanero (or "scotch bonnet" or any other name for the same super-hot pepper)
250 ml lemon or lime juice
500 ml water.
250 ml Raw Sugar, or brown sugar, or anything in between depending on the legality of raw sugar in your environs.
Instructions:
1. Cut up the mangoes into chunks and put them in a blender. Follow Maggie's mango-cutting instructions for super-easy mango mangling, or do whatever you want if you don't want her advice.
2. Remove the stem and toss the whole ripe habanero pepper into the blender.
3. Blend until smooth.
4. Put the blended mix in a large saucepan - at least 2L, since the recipe makes about 1L and hot mango is basically spitty splashy burny stuff. Add the lemon/lime and the water and the sugar, and stir well.
5. Heat it on medium heat for about an hour. Let it boil, but stir it so it doesn't stick to the bottom of the saucepan. Add more sugar or water to taste.
6. Pour your sauce into jars.[2]. Refrigerate. Share. You're done!
The ingredients should cost you about $5 total. The sauce should be good for several dozen uses as a condiment and at least a few uses as a marinade. It's sweet and it's spicy, how can you go wrong?
[1]: Ginger shreds more easily if you keep it in the freezer. It's also super strong regardless, so I tend to use less.
[2]: Take your empty jars, clean them thoroughly, rinse them well, and, *immediately* before putting the boiling sauce into them, douse them in boiling water. Empty them out, add the sauce, seal them, and stick them in your fridge. Poof! The stuff will not go bad until months after you open the jar again.
It's a really simple recipe. It takes, all told, about an hour and a half to make. The result is sweet and spicy and my favourite condiment ever. It works as a marinade for chicken and a sauce for hamburgers and as a topping for ice cream and for *everything else* - it's just that good.
Ingredients:
4 large, ripe mangoes, or 6 small, ripe mangoes.
1 6cm chunk of raw ginger, peeled and shredded[1]
1 ripe habanero (or "scotch bonnet" or any other name for the same super-hot pepper)
250 ml lemon or lime juice
500 ml water.
250 ml Raw Sugar, or brown sugar, or anything in between depending on the legality of raw sugar in your environs.
Instructions:
1. Cut up the mangoes into chunks and put them in a blender. Follow Maggie's mango-cutting instructions for super-easy mango mangling, or do whatever you want if you don't want her advice.
2. Remove the stem and toss the whole ripe habanero pepper into the blender.
3. Blend until smooth.
4. Put the blended mix in a large saucepan - at least 2L, since the recipe makes about 1L and hot mango is basically spitty splashy burny stuff. Add the lemon/lime and the water and the sugar, and stir well.
5. Heat it on medium heat for about an hour. Let it boil, but stir it so it doesn't stick to the bottom of the saucepan. Add more sugar or water to taste.
6. Pour your sauce into jars.[2]. Refrigerate. Share. You're done!
The ingredients should cost you about $5 total. The sauce should be good for several dozen uses as a condiment and at least a few uses as a marinade. It's sweet and it's spicy, how can you go wrong?
[1]: Ginger shreds more easily if you keep it in the freezer. It's also super strong regardless, so I tend to use less.
[2]: Take your empty jars, clean them thoroughly, rinse them well, and, *immediately* before putting the boiling sauce into them, douse them in boiling water. Empty them out, add the sauce, seal them, and stick them in your fridge. Poof! The stuff will not go bad until months after you open the jar again.