USB Mix Tape
Posted on June 11th, 2024 in offsite echoes
new stuff is cool, i just love the aesthetics and care that goes into older stuff.
But wait, Joe — what if you had to stick a piece of tape over a hole in the USB key to get it to record…?
Posted on June 11th, 2024 in offsite echoes
new stuff is cool, i just love the aesthetics and care that goes into older stuff.
But wait, Joe — what if you had to stick a piece of tape over a hole in the USB key to get it to record…?
Posted on June 11th, 2024 in offsite echoes
Anyway, it was a really memorable, tangible place!
That’s a difference, I think. Hauntology seems to often summon wandering down back alleys that look really familiar, but the last time you were there you were drunk off your ass, and you’ll never find that one door again, because it’s dead and gone and quite possibly wasn’t there to begin with. You’ve caught your dream train and forced it to circle the vinyl forever so we can all hear it. Burial almost all sounds like it wants you to chase it down, a will’o'wisp in a long fallow field, a voice that’s always three rooms away; Mystery Train sounds like it’s coming closer, and you can’t stop it. Neither is inherently better — I really like Burial, a lot — but they’re very different, to me.
Posted on June 11th, 2024 in offsite echoes
Bacon and Mushrooms and Garlic and Eggs and Toast and Parmesan and Tomatoes and Avocado.
Takes about 20-30 minutes with bacon cooking time — and is all done in one pan and one plate, because I don’t much like cleaning up. See, here’s the thing about bacon. I know some of you make your bacon in the microwave, because it’s faster that way. But what you don’t get with microwave bacon is a nice, sizzling pan of bacon grease. And yes, I smoke two packs a day and eat bacon and one of those may very well kill me someday, but when I keel over after a life of eating piggies and smoking… well I’ll have had a life of eating piggies and smoking. No one lives forever.
So, I put the pan on the stove and slap four thick-cut slices in it before I turn the burner up to medium heat. It’s always tempting to try and cook bacon at a higher temp in an already hot pan — but it’s just not meant to be. While the bacon is warming up, I wash and dice a few mushrooms and some garlic (all my recipes have garlic. Well, the cookies don’t, but pretty much everything else does.). After I’ve turned the bacon a couples of times, I drain off a bit of the bacon grease (with thin-cut bacon this step can be skipped, there won’t be as much. With thick cut bacon you’ll have a bit too much oil if you don’t drain a bit) and toss the mushrooms and garlic in to brown along with. Then I grab two eggs and a slice of bread (I buy the short and wide loaves pretty specifically so that I can do this next bit) and cut two holes in the bread at the top and bottom corners.
The bacon should be about 2/3 done at this point, so I pull it out, chop it into manageable bites, stir the mushrooms and garlic around a bit, and toss everything back in the pan and push it over to the edge. (You may need to drain a little more grease off at this point. There’s death by arterial clogging, and then there’s just too much fat to deal with.) Then I toss the bread in the pan and let it sop and toast on both sides, and crack the eggs into the holes.
Yum, yes, it’s a double egg in a basket. Delicious enough under normal circumstances, but double delicious with two eggs and triple delicious with bacon. While the eggy-eyeball-toast is cooking on one side, slice up a few cherry tomatoes and half an avocado. There’s something like 8 million % of your daily RDA of protein in the pan, so you really do need a little fruit to even it out. When I flip the egg/toast, I sprinkle a little grated Parmesan on top and — as the bacon is done cooking now — move all the meat/mushroom/garlic on top to help the cheese melt before the eggs are done. I like my eggs a bit runny, so that’s how you do that.
Slide everything onto a plate, artfully arrange (read: scoop and toss) the tomatoes and avocado on top, and eat with fork and knife and yums.
Posted on June 10th, 2024 in offsite echoes
Aside from not bringing anything of value, what’s the best way to go about not getting killed, arrested, or abducted?
Don’t be a dick. Don’t offer people money if you get lost and need to ask directions. Start smoking if you don’t already, and trade in cigarette currency if you feel the need to repay the kindness of strangers. Say please and thank you. Smile a lot. Don’t drink anything but beer and bottled water, but don’t get drunk. Don’t fuck beautiful strangers. Don’t get drunk and fuck beautiful strangers. Don’t get drunk and offer to pay to fuck beautiful strangers. If you absolutely have to fuck a beautiful stranger, say please and thank you. And pay with cigarettes.
That should do it.
Posted on June 9th, 2024 in offsite echoes
Posted on June 9th, 2024 in offsite echoes
1. my tree #7, 2. Isengart [7060], 3. I’m a big NERD, 4. IMG_0539.JPG, 5. > I took it for Brightkite, but I like it for a lot of reasons, 6. Untitled
Posted on June 8th, 2024 in offsite echoes
What I do for chops of piggy is take the little skillet — the six inch one that doesn’t get too much action other than eggs — and pour a little olive oil in it. If there’s more than one of you, use a bigger pan, obviously. While that’s heating (medium-highish), I’ve popped out to the patio to cut some oregano, snip a little marjoram, thyme, and basil from the window garden, and diced that up with two cloves of garlic. Then I toss all that nonsense in the pan and stir it around, letting the hot oil infuse with all the deelicious herbs. Once the garlic is starting to brown a little, I clear out a space in the middle of the pan and slap the pork chop down. I brown the chop on both sides (and you only need to turn it once, the timing’s about the same for an egg on a thin cut chop, a titch longer on a thicker one) and then move it to a plate. The pork is finished cooking at that point, and you could just spread the garlic and herbs onto a piece of toast and make a sandwich if you’ve gone with a boneless cut and you want to stop there.
But, if it’s dinner time, what you want to do is pour a little white wine in the pork-greasy pan and make a tasty reduction. Stir the wine around, getting all the browned pork drippings and garlic and herbs mixed together while about half the wine cooks off. Then dollop in some stone-ground mustard, a spoonful of honey, and stir that into a honey mustard sauce. Or sauté some mushrooms and onions in the pan before you add the wine, and stir a little brie or buttermilk in for a white or cheese sauce. Or, if it’s a little chilly out still, thinly dice some apples and use port instead of white wine to make a sweet sauce.
Throw the pork chop back in the pan for a minute to get it nice and toasty again, and let it soak up some of the sauce, and then serve with a salad, or over a bed of rice, or with some chips you’ve thrown in the oven before you started anything. Or, if you’ve suddenly realized you really did just want a sandwich, pour everything onto a slice of toast, dice a tomato or some cheese on top, and you’ve got a fancy one.
Posted on June 7th, 2024 in offsite echoes
Yeah, I personally think the ‘meme’ is just a fun/useful tool for analyzing the spread of ideas. Once it gets woven into polarized, alarmist rehashings involving aliens, religion, and the singularity, &c.,
…Then you’ve got Scientology.
Which would, come to think of it, explain why one of the foremost meme-machines of our time suddenly decided to go after one of the largest organizations actively seeking to clear humans of their malevolent sentient alien thoughtwaves…
Posted on June 6th, 2024 in offsite echoes
Most modern physicists are pretty convinced the graviton exists.
C’mon. Everyone knows that the real trick is to anchor our ships to Dark Matter with thin, nearly transparent transfer cables and let the equal-but-opposite orbit pull the vehicles through space at doublespeed. It’s in all the old television sci-fi serials, even.
Posted on June 6th, 2024 in offsite echoes