Minneapolis

The Guthrie Theatre (I am continually irked that Americans entertain the spelling "Theater," jerks). Actually, the first photo is overlooking the Mississippi River from a 178-foot "bridge" that just as in Alaska, leads to nowhere, but the view is nicer. The second is the front of the theatre, designed by Jean Nouvel, who won the Pritzker in 2008, as well he should have.

The start of the bridge and a flour company next door. At 11PM, there is only so much you can capture, and neon tends to stand out.

The public library. A far cry from the brick and mortar public library from my childhood.

BA: Remembered 1988-2008

Dinner, For One

Cooking for one still results in cooking for two; after all, if you're going through all the trouble, you might as well pretend to be the second person.

Two leg sections, trimmed of excess fat and skin. A garlic, lemon, white wine, butter sauce, chopped red onions (or shallots or white onions or anything onion-like), leftover spices from steak night (red pepper flakes, ginger, three types of sea salt and four types of pepper), fresh lemon, chopped garlic, chicken stock and more wine. Coat the chicken in the butter sauce (helps the browning process, holds the seasoning on the chicken, and tastes spectacular), then season both the top and bottom. Sprinkle the garlic and red onion around the chicken, then pour in some chicken stock, white wine and a bit of fresh lemon. Be careful not to disturb the seasoning on the chicken. Seasoning has feelings too. And it tastes better when it stays on the chicken. Bake at 350 for thirty minutes (why 350? Because I needed the extra time to finish an episode of Burn Notice), then start the qunoia in a cup of chicken stock, fresh garlic and some sliced mushrooms. Reheat the oven to 400, set the timer for 10 minutes. When the timer sounds, set the oven to broil, place the chicken close to the top of the oven, and crisp the chicken to your liking. Another five minutes on the qunoia and enough time to cook the green and yellow beans.

I was out of root beer and I don't drink wine. I consume enough milk to cure osteoporosis in an 80 year-old man, so what's a guy to do? Quick, iced tea. I know, you're supposed to brew it in the sun or something, right? Not this tea. A couple of pear tea bags, brewed extra strong. Boil some water, sugar and a few slices of lemon, then combine with the tea and a dozen ice cubes. Instant iced tea. Dinner is served.

Three Cats, In Repose

Tony II: Tony I would nap in the kitchen sink, even with the water on. This same demeanor is what earned Tony II his name. You could punch this cat in the face, set him on fire, throw him in the bathtub, and after all of that, he will still cuddle with you. But if you try anything of the sort, I'll fucking cut you.


Jezebel I: After a brief musical obsession with Dolly Parton, Jolene somehow became Jezebel when I found this one at a local shelter. What began as a small, petite, darling young adult morphed into the rubenesque jewel you see here.


Soren: Think Miles' cool.

Dad Visits His First Grandchild

Dinner at the Claremont in Berekeley. Mike is dapper as ever, and Dad is very dad-like.

But once he gets his hands on Ruby, the smiles start to flow.

I too am a big fan of fingers.

Dillon Beach

I work... all the time. I work out, every day. I spend a great deal of time with friends. I go to meetings. I am in service. And in the midst of everything, I lose myself. Today I took some time to be with myself, and do a little exploring around the coast. This is what I came up with on my way out to Dillon Beach.

It has been a while...

Since I last cooked a meal at home. But last Sunday, I did, and it was excellent, as always.

A very simple meal, but delicious in every way. And in some ways, it is probably good for you too, vegetarians and vegans be damned. The corn is a local California white corn, cooked on the BBQ while still in the husk (chop the top and bottom, peel off a couple of the outer layers) for about 10 minutes. Then simply sheer off with a paring knife, add butter, and voila, smoky corn, no salt required. (Or butter for that matter, but it looked nice for the photo.) The out-of-focus brown stuff in front is actually quinoa, which required a cup of chicken stock (organic, low-salt variety), fresh chopped garlic and 15 minutes to cook. Very easy and very very tasty. The focus of the dinner, a rib steak, which is a steak cut of a prime rib, bone-in, was seasoned in fresh ground sea salt from the Atlantic, combined with Hawaiian sea salt from the Pacific, fresh ground white pepper, red pepper flakes and ginger. Always always cook these bad boys on high heat for less than a couple minutes per side, depending upon thickness. (This one was a little thin for my taste. All steaks should be at least 1.5" prior to cooking, preferably 2".) To top it off, your standard sauteed mushroom with green onions. Thin slices of cimini mushrooms, cleaned with a paper towel (no water), cooked on medium-high heat in walnut oil (great medium-high heat oil), then after a couple minutes, add a slice or two of butter and brown the mushrooms. Once browned, add wine, white or red depending upon your taste (red wine adds a better body to the sauce if you want something heavier), then chopped garlic and tonight, fresh thyme (which is typically reserved for a white wine sauce) and simmer until the sauce begins to thicken as the wine cooks off. For the last minute or so, add some chopped green onions, salt and pepper to taste, and you're done! A few fresh green onions on top adds some color, but doesn't do much for flavor unless you're a raw onion eater kinda person. (I am.)