12" x 9" op drawing 1966. anonymous (LBH?).
am i wrong or do i remember sdb adding an empty bud can to this piece durring the opening. dont he get an assist for that?
what the fuck does this mean NYTimes??
The Cheat: The Greens Party
Kale and chickpea recipes so good, meat becomes the side dish.
The Cheat: The Greens Party
Kale and chickpea recipes so good, meat becomes the side dish.
Yale school of art website:
This website is a wiki. All School of Art grad students, faculty, staff, and alums have the ability to change most of this site’s content (with some exceptions); and to add new content and pages.
But [Eugene] Von Bruenchenhein (pronounced BROON-shen-hine) made the most of everything that came his way. Everything included his love of plants and his wife and muse, Marie; his ability to make ingenious use of all kinds of scavenged materials; and an outsize imagination apparently further expanded by recreational drugs.
The stunning Republican gains in the US elections appear to have doomed efforts to pass a "net neutrality" bill that would require Internet service providers to treat all Web traffic equally. President Barack Obama, Democrats in Congress and Silicon Valley have backed net neutrality but it has met with opposition from telecom and cable companies and many Republicans who see it as unnecessary government regulation.
to give Lotus of Siam a run for the 2010 thai prize
"Simply put, it's some of the best Thai food we've had outside Thailand."
"Simply put, it's some of the best Thai food we've had outside Thailand."
Rowan Jacobsen explains terroir—the "taste of place"—and the way local conditions such as soil and climate affect the flavor of wine and other foods. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields is the first guide to how our environment influences some of our most iconic foods—including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. It includes recipes by the author and important local chefs, and a complete resource section for finding place-specific foods.
The danger of computers: an expert who only knows how to plug numbers into a spreadsheet that someone else wrote. You can get the gist in a few minutes, but the entire 9 minutes is so incredibly painful to this engineer.
bell's two hearted ale
Had an early dinner last night with Dave and b. at The Fat Radish (website coming soon), a new place at 17 Orchard St. (between Canal and Hester) in an old Chinese sausage factory. Slideshow of the beautiful interior here. The food was very good. I've been thinking about how to describe it, and it's difficult. It's certainly not super fancy. No molecular gastronomy or anything even close to that. But it's not merely the very popular American comfort food thing either (even though there is a grill cheese on the menu.) There are lots of international influences (chorizo and chick pea tagine; monkfish vindaloo) along with some fancied up American fare (an *amazing* celery root pot pie - the best thing we had.) Hard to hang a label on it, but it's thoughtful without trying too hard, and very very tasty. Or you might say, it's simple food that shows an inventive and experienced kitchen.
The wine list is varied, with bottles starting in the high 30s and not going too stratospheric. A mix of European and domestic, with at least something for everyone. We had a Dressner JP Brun Beaujolais ($39) that was a winner, and I noticed a Lopez Tondonia a little further down the list (always makes me feel good about a place to see one of those.) Probably not a wine destination with 10 Bells not far away, but certainly interesting enough.
The owners have a catering company, Silkstone, but this is their first restaurant. Apparently Silkstone has lots of fashion based clients, and combining that with the restaurants location amid the new LES gallery row, makes for a decidedly beautiful crowd. We went at 6:00 and it was fine, but by 7:30 the place was filling up, and I don't think any of us older folks would want to be in there during prime time. Still, if you can eat early, definitely worth a look. I guarantee we'll be hearing a lot about it. Some places just have the buzz and The Fat Radish is definitely one of them.
The wine list is varied, with bottles starting in the high 30s and not going too stratospheric. A mix of European and domestic, with at least something for everyone. We had a Dressner JP Brun Beaujolais ($39) that was a winner, and I noticed a Lopez Tondonia a little further down the list (always makes me feel good about a place to see one of those.) Probably not a wine destination with 10 Bells not far away, but certainly interesting enough.
The owners have a catering company, Silkstone, but this is their first restaurant. Apparently Silkstone has lots of fashion based clients, and combining that with the restaurants location amid the new LES gallery row, makes for a decidedly beautiful crowd. We went at 6:00 and it was fine, but by 7:30 the place was filling up, and I don't think any of us older folks would want to be in there during prime time. Still, if you can eat early, definitely worth a look. I guarantee we'll be hearing a lot about it. Some places just have the buzz and The Fat Radish is definitely one of them.
the bronx serra
more stupid from the stupidest president of the modern era
still stupid after all these years
We received a very nice letter from Ms Alice Faye Wheeler in the mail today. She expresses herself eloquently - and certainly has a full grasp of her signature.
We’ve just received a bit of exciting breaking news at the Portland Monthly headquarters: Saucebox, Bruce Carey’s very hip Asian-fusion happy-hour mecca, has announced that it has a new executive chef coming aboard. The job goes to Jason Neroni, who has previously headed up the kitchens at Southern California’s Blanca , Manhattan’s 10 Downing, and Brooklyn’s Porchetta (now closed).
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
