Does anyone know how long sale prices at Raley's last?
I'm not really sure, but I stopped by yesterday and found eggs for a dollar a dozen. Just sayin'.
Saturday, May 9, 2009
Friday, May 8, 2009
Simpler Times
Are you familiar with Simpler Times? Are you at least familiar with the excitement of finding an extremely cheap beer that is worth drinking?
I know you are.
Here's the deal: Trader Joe's is selling six-packs of Simpler Times for an honestly outrageous $2.99 each. To give you some kind of scale, at one point last night there were 48 cans of beer in my apartment, and those cans only cost $26. The fear among insiders is that cans of Simpler Times are going away, only to be replaced by unfortunately much more expensive bottles of the same stuff.
You have the information. You know what to do.
I know you are.
Here's the deal: Trader Joe's is selling six-packs of Simpler Times for an honestly outrageous $2.99 each. To give you some kind of scale, at one point last night there were 48 cans of beer in my apartment, and those cans only cost $26. The fear among insiders is that cans of Simpler Times are going away, only to be replaced by unfortunately much more expensive bottles of the same stuff.
You have the information. You know what to do.
Thursday, November 6, 2008
Shuffle, Kick, Hummus a Tune
Hey, do you guys ever make your own hummus?
I don't really have a recipe for you, so you'll kind of have to go on intuition, but here are some guidelines to get you started if you're sick of paying five bucks a pop for little tubs of oily goop that almost never taste the way you expect them to.
The basic ingredients are chickpeas (garbanzos), tahini, olive oil, salt, lemon juice and garlic. You can make great hummus with either canned or dried chickpeas; the tradeoff is that although going canned is much more convenient, dried generally has a better flavor and sometimes a better texture.* If you really really dislike tahini, I've heard you can omit it without much trouble, and of course you can get rid of the garlic, but why would you?
Now the main goal here is to get all these things to emulsify so that the hummus ends up smooth, light, and creamy rather than grainy or heavy on the tongue. Food processors are best for this, but a blender will work too as long as you're okay with constantly stirring stuff around to get it all down toward the blades. So now we've got all our stuff together, let's get to work.
First in are the chickpeas, garlic, and a little bit of salt. I usually start with one good-sized clove of garlic for every can's worth of chickpeas. Use the pulse button on your machine to get things relatively finely ground and uniform. You'll still be grinding as you add everything, so don't worry too much about it. Next, you'll add some tahini, maybe 1-1 1/2 tablespoons per chickpea can, and mix it in by hand a little before you process it.
At this point, your hummus should be ALMOST smooth and closer to a paste than a nice spread. Now you add the olive oil, extra virgin if you've got it, just a little bit at a time or in a slow stream. Food processors usually have holes in the top specifically so that you can drizzle in oils for emulsification. Blenders are less conveniently designed, but sometimes you can leave the blades going, open up the top, and if you see a little tornado going down into the center of your hummus, you can just drip the oil in from there. Once the hummus reaches a consistency you like, stop and taste it. It will be a little bitter because you haven't added the lemon juice yet, but tasting will give you an idea as to how you want it flavored. Adding lemon juice will take the bitter edge off and make it lively in your mouth. If it seems a little bland, adding a little more salt will enhance all of the flavors. You can also add more garlic, but be careful because a little bit of raw garlic goes a long way.
After you've got the flavor where you want it, you can absolutely be creative with it. One of the things that makes hummus so much fun is that it's a great base for other flavors. Try adding some fresh herbs or spices (parsley and cumin are the most common), olives, tomatoes, capers, fruits or nuts. Go wild. It makes a cheap snack/meal with some tortillas or pita bread, and because there are so many possibilities it's pretty difficult to get sick of it.
Anyway, I've got some chickpeas waiting for me in the kitchen AS I TYPE. Remember it's only five days 'til Armistice Day. Invite your enemies over and get them fed.
I don't really have a recipe for you, so you'll kind of have to go on intuition, but here are some guidelines to get you started if you're sick of paying five bucks a pop for little tubs of oily goop that almost never taste the way you expect them to.
The basic ingredients are chickpeas (garbanzos), tahini, olive oil, salt, lemon juice and garlic. You can make great hummus with either canned or dried chickpeas; the tradeoff is that although going canned is much more convenient, dried generally has a better flavor and sometimes a better texture.* If you really really dislike tahini, I've heard you can omit it without much trouble, and of course you can get rid of the garlic, but why would you?
Now the main goal here is to get all these things to emulsify so that the hummus ends up smooth, light, and creamy rather than grainy or heavy on the tongue. Food processors are best for this, but a blender will work too as long as you're okay with constantly stirring stuff around to get it all down toward the blades. So now we've got all our stuff together, let's get to work.
First in are the chickpeas, garlic, and a little bit of salt. I usually start with one good-sized clove of garlic for every can's worth of chickpeas. Use the pulse button on your machine to get things relatively finely ground and uniform. You'll still be grinding as you add everything, so don't worry too much about it. Next, you'll add some tahini, maybe 1-1 1/2 tablespoons per chickpea can, and mix it in by hand a little before you process it.
At this point, your hummus should be ALMOST smooth and closer to a paste than a nice spread. Now you add the olive oil, extra virgin if you've got it, just a little bit at a time or in a slow stream. Food processors usually have holes in the top specifically so that you can drizzle in oils for emulsification. Blenders are less conveniently designed, but sometimes you can leave the blades going, open up the top, and if you see a little tornado going down into the center of your hummus, you can just drip the oil in from there. Once the hummus reaches a consistency you like, stop and taste it. It will be a little bitter because you haven't added the lemon juice yet, but tasting will give you an idea as to how you want it flavored. Adding lemon juice will take the bitter edge off and make it lively in your mouth. If it seems a little bland, adding a little more salt will enhance all of the flavors. You can also add more garlic, but be careful because a little bit of raw garlic goes a long way.
After you've got the flavor where you want it, you can absolutely be creative with it. One of the things that makes hummus so much fun is that it's a great base for other flavors. Try adding some fresh herbs or spices (parsley and cumin are the most common), olives, tomatoes, capers, fruits or nuts. Go wild. It makes a cheap snack/meal with some tortillas or pita bread, and because there are so many possibilities it's pretty difficult to get sick of it.
Anyway, I've got some chickpeas waiting for me in the kitchen AS I TYPE. Remember it's only five days 'til Armistice Day. Invite your enemies over and get them fed.
Tuesday, October 28, 2008
30 Chairs 30 Days
Actually I meant to upload this to my other blog, but some shameless self promotion absolutely never hurt.
Friday, September 19, 2008
Must Love Dawgs
Hey do you like hot dogs? Do you like Sacramento? WHO DOESN'T!?
Even before you walk into Capitol Dawg on 20th and Capitol in midtown Sacramento, it's a little shocking to see how devotedly local it is. Everything from the hot-dog-themed portrait of the city displayed on the patio to a menu packed with local names and references screams Sacramento. There is even a "tube of fame" running across the ceiling with messages written from regional celebrities like the Deftones. Maybe all of this is sounds like more of a warning to you than a recommendation, but I personally like to see businesses that are clearly dedicated to their location and clientele.
The real question here, though, is what does Capitol Dawg mean to your mouth, or perhaps more importantly, your wallet? Well let's just say that Capitol Dawg serves hot dogs the way they should be served: hot, delicious, and pretty darn cheap. Menu items will run you anywhere from $1.89 for a corn dog (I just had one today and the total works out to $2.04, which is way better than the $3.00 you might pay at Hot Dog on a Stick for what I consider an inferior product) to $4.39 for the Solons Double Dawg, which is two hot dogs stuffed into a sesame seed roll. There is also, and this is an important point, no charge for a VEGAN dog substitution. I've had a lot of meatless hot dogs in my life and believe me, these ones are the good ones.
The variety of specialty dogs is impressive, two of my favorites being the (BB) Kings Dawg (barbecue sauce, cheddar cheese, and onions) and the Prop. 51 (mustard relish, tomatoes, onions, peppers, a whole pickle spear, and celery salt). Mea combos go for around $6 or $7 and include a heap of crisp french fries and a fountain drink.
Not to be seen as simple a hot dog joint, Capitol Dawg also offers some other items that are pretty tempting. As summer comes to an end, you might want to grab a couple scoops of ice cream, a root beer float, or a fruit slushy, or if you're excited for fall, you can now get yourself a helping of vegetarian chili. It seems like every time I go in, there's a new item or option posted underneath the standard menu, which I'll admit is something I've seen backfire on other businesses, but it seems like these guys have it under control.
Their official website can be found HERE, and contains information about happy hours and specials such as $2 Tuesdays ($2 hot dogs, Pabst, and ice cream), as well as a full menu, hours, and contact information.
Happy dogging!
Even before you walk into Capitol Dawg on 20th and Capitol in midtown Sacramento, it's a little shocking to see how devotedly local it is. Everything from the hot-dog-themed portrait of the city displayed on the patio to a menu packed with local names and references screams Sacramento. There is even a "tube of fame" running across the ceiling with messages written from regional celebrities like the Deftones. Maybe all of this is sounds like more of a warning to you than a recommendation, but I personally like to see businesses that are clearly dedicated to their location and clientele.The real question here, though, is what does Capitol Dawg mean to your mouth, or perhaps more importantly, your wallet? Well let's just say that Capitol Dawg serves hot dogs the way they should be served: hot, delicious, and pretty darn cheap. Menu items will run you anywhere from $1.89 for a corn dog (I just had one today and the total works out to $2.04, which is way better than the $3.00 you might pay at Hot Dog on a Stick for what I consider an inferior product) to $4.39 for the Solons Double Dawg, which is two hot dogs stuffed into a sesame seed roll. There is also, and this is an important point, no charge for a VEGAN dog substitution. I've had a lot of meatless hot dogs in my life and believe me, these ones are the good ones.
The variety of specialty dogs is impressive, two of my favorites being the (BB) Kings Dawg (barbecue sauce, cheddar cheese, and onions) and the Prop. 51 (mustard relish, tomatoes, onions, peppers, a whole pickle spear, and celery salt). Mea combos go for around $6 or $7 and include a heap of crisp french fries and a fountain drink.
Not to be seen as simple a hot dog joint, Capitol Dawg also offers some other items that are pretty tempting. As summer comes to an end, you might want to grab a couple scoops of ice cream, a root beer float, or a fruit slushy, or if you're excited for fall, you can now get yourself a helping of vegetarian chili. It seems like every time I go in, there's a new item or option posted underneath the standard menu, which I'll admit is something I've seen backfire on other businesses, but it seems like these guys have it under control.
Their official website can be found HERE, and contains information about happy hours and specials such as $2 Tuesdays ($2 hot dogs, Pabst, and ice cream), as well as a full menu, hours, and contact information.
Happy dogging!
Thursday, September 11, 2008
Support Your Local Cafe
As convenient as it is to just run into Starbucks to get your quick caffeine fix (because there is one on every corner downtown), it can be much more rewarding - and delicious - to try other places that are a little less famous.
My favorite cafe happens to only be 5 blocks from my house. It's called "N Street Cafe"... and it's on N St. between 20th and 21st. Not only do they have yummy lattes, they make a (vegan) falafel pita that's to die for. I get my pita with their cilantro jalapeno hummus, which they make there, and it's pretty much the best thing I've ever had.
They also have tea, smoothies, sandwiches, salads, and fruit, so even if you don't like coffee, you can find something tasty to eat/drink. And there's free WiFi!
Here's a link to a site with their address, hours, phone number, and some reviews.
My favorite cafe happens to only be 5 blocks from my house. It's called "N Street Cafe"... and it's on N St. between 20th and 21st. Not only do they have yummy lattes, they make a (vegan) falafel pita that's to die for. I get my pita with their cilantro jalapeno hummus, which they make there, and it's pretty much the best thing I've ever had.
They also have tea, smoothies, sandwiches, salads, and fruit, so even if you don't like coffee, you can find something tasty to eat/drink. And there's free WiFi!
Here's a link to a site with their address, hours, phone number, and some reviews.
Sunday, August 24, 2008
Cowabunga duuuuuuuudes! How to couchsurf with nomads!
We've all been stranded places.
In fact, I'm sure many of us have had to rely on complete strangers for directions, information or maybe even a place to stay and/or a lift home. Hell, when I was in Europe, strangers opened their homes to me left and right when I was lost with no place to go. It was amazing!
However, I've always felt like we're less hospitable in the states. I mean, have you ever been the one doing the helping? Have you ever picked up a hitch-hiker? Have you ever let a complete stranger stay at your house?
Besides letting "friends of friends" crash at my place, the closest I ever came to helping out a stranded traveler was when I was working at a restaurant in Ventura a few years ago. I happened to find a sleeping person (dressed like a gypsy!) in the women's restroom near the end of my shift. When I woke her up to see what was going on with her, she began to tell me how she needed money, because some guys she came to Ventura with from San Luis Obispo (2 1/2 hours away!) had just ditched her. So, I told her to wait for me to finish my shift, and then I gave her a lift to the train station all the way across town. I also gave her $5. Not much, but I figured it was a start. It was pretty scary, but also pretty eye-opening. The woman was obviously fucked up on some kind of drug, but I felt bad for her and wanted to do something. Perhaps it's because I kept picturing some asshole guys laughing about totally using her, getting her all fucked up and then leaving her in a town far away. (I'm like tooootally a feminist.) So, she didn't try to kill me or rob me. Instead, she thanked me the whole way, said some spacy things, offered me some pot (which I refused), and stunk up my car with patchouli oil.
You've gotta love those transient hippies.
Anyhow, here are just a few resources for those who want to help poor travelers, and for those who need a little help from strangers. This way, you don't have to go to sleep in the bathroom of a Greek restaurant.
The Couch Surfing Project:
However, I've always felt like we're less hospitable in the states. I mean, have you ever been the one doing the helping? Have you ever picked up a hitch-hiker? Have you ever let a complete stranger stay at your house?
Besides letting "friends of friends" crash at my place, the closest I ever came to helping out a stranded traveler was when I was working at a restaurant in Ventura a few years ago. I happened to find a sleeping person (dressed like a gypsy!) in the women's restroom near the end of my shift. When I woke her up to see what was going on with her, she began to tell me how she needed money, because some guys she came to Ventura with from San Luis Obispo (2 1/2 hours away!) had just ditched her. So, I told her to wait for me to finish my shift, and then I gave her a lift to the train station all the way across town. I also gave her $5. Not much, but I figured it was a start. It was pretty scary, but also pretty eye-opening. The woman was obviously fucked up on some kind of drug, but I felt bad for her and wanted to do something. Perhaps it's because I kept picturing some asshole guys laughing about totally using her, getting her all fucked up and then leaving her in a town far away. (I'm like tooootally a feminist.) So, she didn't try to kill me or rob me. Instead, she thanked me the whole way, said some spacy things, offered me some pot (which I refused), and stunk up my car with patchouli oil.
You've gotta love those transient hippies.
Anyhow, here are just a few resources for those who want to help poor travelers, and for those who need a little help from strangers. This way, you don't have to go to sleep in the bathroom of a Greek restaurant.
The Couch Surfing Project:
The name gives it away, but here's their hippified mission statement --
As a community we strive to do our individual and collective parts to make the world a better place, and we believe that the surfing of couches is a means to accomplish this goal. CouchSurfing isn't about the furniture- it's not just about finding free accommodations around the world- it's about participating in creating a better world. We strive to make a better world by opening our homes, our hearts, and our lives. We open our minds and welcome the knowledge that cultural exchange makes available. We create deep and meaningful connections that cross oceans, continents and cultures. CouchSurfing wants to change not only the way we travel, but how we relate to the world!(SN&R's write-up about the Web site)
A similar mission statement --
Our aim is to bring people together - hosts and guests, travelers and locals. Thousands of Hospitality Club members around the world help each other when they are traveling - be it with a roof for the night or a guided tour through town. Joining is free, takes just a minute and everyone is welcome. Members can look at each other's profiles, send messages and post comments about their experience on the website.Craigslist Ride Share:
I'm a little scared of Craigslist stuff sometimes. Here's a sample post that kind of creeps me out, just because it's so nice... also, he uses the phrase "velvet-bellied" --
Hi there! Tomorrow morning I am headed to the beautiful land of north and could use some company for the long drive. From Sacramento on out, there will be room to comfortably seat 4 adults (or children masquerading as adults), 5 if we put an extra in the front middle bench seat. I'd be willing to drop you off in whatever town you wish along the way, be it Yuba City, Chico, Redding, Mt Shasta, Ashland, Medford, Grant's Pass, Roseburg... The plush, spacious, velvet-bellied boat of a car I'll be driving is a purple air-ride Lincoln Town Car- very comfortable and cushy for such a long venture, but unfortunately not equipped with A/C. I also have a bike rack on the back with room for one more bike!! I will be coming from Berkeley and am shooting for about an 11 am departure from Sacramento. Let me know who you are and where you need to go. You can reach me on my cell phone, any time, at XXXXXXX. Thanks very much for reading and I hope you have an excellent day. Happy travels!
This online guidebook may or may not have been started by a certain awesome musician named Tom Thumb, but I'm not sure if it's the same one. Either way, here's what this gang is all about. They get extra points for their stellar use of a certain (commonly masculine) default pronoun --
Road Junky Travel Guides are by no means the authority on the world. They are instead written to make you think, laugh and get a rough feel for a country. We go the extra step and tell you things other guides don’t and won’t dare to discuss. We’re for the inspired, independent traveler. The person who can just get up and go. The person who is moved by what she sees. The dreamers.
Inspirational!
Saturday, August 16, 2008
"...And underneath that, write 'We will miss you'. Got it?"
My current blog obsession is Cake Wrecks where disastrous and hilarious cakes are documented. In terms of sites you go to out of complete boredom, it's almost as good (and pointless) as ManBabies.
Wednesday, August 6, 2008
another fabulous art/craft website - ETSY.COM
"Your place to buy and sell all things handmade"
...and you really should buy AND sell, because everything I've seen on ETSY is wonderful, beautiful, and surprising.
Felt barrettes, crocheted hats and jewelry, earrings, aprons, paintings, clothes, infant clothes, pet accessories... you can pretty much find anything your heart desires on this website (made from almost any material). And it's all with a handmade, artistic flair.
I am not poetic or graceful with words, so I won't ramble. Check it out! You won't be disappointed.
[ this post was inspired by the 'little paper airplanes' post by mel<3 ]
...and you really should buy AND sell, because everything I've seen on ETSY is wonderful, beautiful, and surprising.
Felt barrettes, crocheted hats and jewelry, earrings, aprons, paintings, clothes, infant clothes, pet accessories... you can pretty much find anything your heart desires on this website (made from almost any material). And it's all with a handmade, artistic flair.
I am not poetic or graceful with words, so I won't ramble. Check it out! You won't be disappointed.
[ this post was inspired by the 'little paper airplanes' post by mel<3 ]
Saturday, August 2, 2008
Euro-vegan: Two cheap, yummy potato recipes from friends in Germany and Prague
Be warned: For those who aren't naturally adventurous with food, these two dishes may look/sound unpleasant. However, I can assure you that the results are the complete opposite! Never judge a book by it's cover, my friends.
Also, I received both recipes via e-mail in makeshift English, so just go with the flow and trust your own culinary instincts when preparing the two.
Frühlingstofu mit Kartoffeln (AKA "Spring Tofu with Potatoes")
This recipe is great for the summer. It's a cold "tofu salad" that you serve over warm, peeled baby potatoes. My friend Olli (dude in the heart picture) from Munster, Germany made this for us when he was visiting California with my German lover, Sarah (Olli's GF). I believe Olli's Oma (grandmother) made a similar dish for him when he was a boy. I think it tastes a lot like potato salad with tofu, but friends who say they don't normally like potato salad dig it too. Either way, guten appetit!
Potato and Sauerkraut Soup
This soup is SO GOOD, and you can make it super spicy if you want. It's a hearty, delicious dish that converted my friend Ashley from a sauerkraut hater to a sauerkraut lover. My friend Josef (featured in the pic with Ash and me) made it for us when we stayed with him in Prague a few years ago. He also said something about his mom making it for him a lot when he was a kid. The main thing I remember about Josef is that he's very cynical (in an endearing way) and he really really loves Nick Cave and "Curb Your Enthusiasm." (This gives the dish "cool" points, no?)
Here is what Josef sent me:
here is recipe .first one onion on small pices fried on oil ,then red pepper
powder, and potatoes fried little bit ,be carefull with red... powder ,if
you fried too much its gor brown and it will be bitter,small flame, the
sauer kraut,let it boiled ,on end mixed some flavour with watter ,thats
makes some sort ofr doug and mixed in soup ,then is thicker .do this when
,potatoes are ready.fuck yeah dude.
And here is my translation. You mostly have to wing it, but you get the idea:
Also, I received both recipes via e-mail in makeshift English, so just go with the flow and trust your own culinary instincts when preparing the two.
Frühlingstofu mit Kartoffeln (AKA "Spring Tofu with Potatoes")This recipe is great for the summer. It's a cold "tofu salad" that you serve over warm, peeled baby potatoes. My friend Olli (dude in the heart picture) from Munster, Germany made this for us when he was visiting California with my German lover, Sarah (Olli's GF). I believe Olli's Oma (grandmother) made a similar dish for him when he was a boy. I think it tastes a lot like potato salad with tofu, but friends who say they don't normally like potato salad dig it too. Either way, guten appetit!
Ingredients:
1 kg baby potatoes (I use baby dutch yellow potatoes. Choose your own amount.)
1 block extra firm tofu
1 bunch of chives
1 soy cream or creme fraiche (Olli uses Alpro Cuisine Cream, but I don't know if you can get that here, so I just used plain Silk Soy Creamer (yes, like for coffee)
1 little glass of Vegenaise
2 tablespoons of mustard
1 teaspoon of sugar
1 teaspoon of salt
a pinch of pepper
1 tablespoon of lemon juice
1 teaspoon of (apple)vinegar
1. Chop the chives and the tofu in little blocks.
2. Blend the rest of the ingredients together (except the potatoes), put in in a bowl with the tofu and chives and put it in the fridge. You want this dressing to be slightly watery, but not too bad. Use your own judgment in regards to evening out the amount of Veganaise and creamer.
3. This is a funny term, but "boil the potatoes in their jackets" and then peel the skin off.
4. Serve the chilled "Frühlingstofu" over the hot potatoes.
Potato and Sauerkraut Soup
This soup is SO GOOD, and you can make it super spicy if you want. It's a hearty, delicious dish that converted my friend Ashley from a sauerkraut hater to a sauerkraut lover. My friend Josef (featured in the pic with Ash and me) made it for us when we stayed with him in Prague a few years ago. He also said something about his mom making it for him a lot when he was a kid. The main thing I remember about Josef is that he's very cynical (in an endearing way) and he really really loves Nick Cave and "Curb Your Enthusiasm." (This gives the dish "cool" points, no?)
Here is what Josef sent me:
here is recipe .first one onion on small pices fried on oil ,then red pepper
powder, and potatoes fried little bit ,be carefull with red... powder ,if
you fried too much its gor brown and it will be bitter,small flame, the
sauer kraut,let it boiled ,on end mixed some flavour with watter ,thats
makes some sort ofr doug and mixed in soup ,then is thicker .do this when
,potatoes are ready.fuck yeah dude.
And here is my translation. You mostly have to wing it, but you get the idea:
Ingredients:
1 onion
Vegetable/Olive Oil
Red Pepper/Chili Powder (amount depends on how spicy you want it)
Flour
Salt
Pepper
A jar of sauerkraut
Water (Might be good with some type of broth?)
2-3 russet potatoes or a bunch of baby potatoes
1. Chop up some onion and your peeled potatoes. Boil potatoes until they are soft-ish.
2. Fry onion under small flame with oil and desired amount of chili powder/red pepper.
3. When potatoes are soft-ish, add potatoes to frying pan and mix around. Meanwhile, start to boil sauerkraut with some water.
4. Add potatoes and onions to sauerkraut soup and continue to season. Also, mix flour and water to add to the soup to make it thicker, according to Josef.
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