Hey y’all. Â Some mid-morning entertainment here.
I’m home today with a pair of bum knees (bursitis flying out of control) and — as I’ve compensated for my bad wheels — spasms around a bulging disk around L4 or L5. Â I feel like a water heater with a ten year guarantee staring glumly at my eleventh birthday.
But it’s hard to complain (actually, it’s not) when these are actually minor and remediable dings. Â So I’m getting on with things. Â First task to do was to get a standing desk going. Â I’ve got one of these at my office and it works fine, but at home it’s just the kitchen counter, which isn’t quite high enough. Â So here’s my solution:
For those straining to read my crap photo, that’s Vol. 2 of the Gourmet Cookbook from 1957.
My favorite recipe in this particular tome — and what I find to be something of a metaphor for this election? That would be his one:
“Turn the pressure wheel and force the sauch and blood through the press…” Â Sounds about right.
And finally, for a little bit of sheer madness, here’s something from Alain Ducasse’s Flavors of France.  I picked this up years ago at a used cookbook sale for something like five bucks.  I’ve yet to make anything out of it; I chose it for the utter decadence of both recipes and photos.  True “don’t know how to define it but know it when I see it” food prön from soup to nuts.  To keep within the bounds of my fowl obsession, here’s Ducasse’s ingredient list for boiled chicken:
I mean, whut?
What’s the most insane recipe you ever attempted (and what happened)?
Oh — and open thread.