Today I went to get a prescription filled at my local pharmacy, the one I deal with and have so for many years. The pharmacist, actually Pharmacy Manager as her pin badge clearly stated was taking care of me, and apparently they recently updated their computer system and transferred all of their customer’s information. She asked me my date of birth, and immediately I go into defensive mode, like a I-don’t-like-giving-out-my-personal-info-shit-to-people-I-don’t-know-motherfucking-ninja-warrior … I guess it’s a reflex. I’m always reluctant to quickly, freely hand over personal information, so I asked, “Don’t you have it?” She did!! She kept inquiring if I was the same person whose records they had … who I was claiming to be. It never dawned on me until I left that what I perceived as perhaps her being bitchy, or overly obtrusive with her queries, but she wasn’t. I realized she was giving me a compliment without coming out and giving me a compliment. Perhaps it was her professional work ethic, but I knew what she was meant by her repetitive questioning … that I looked younger than my supposed birth year … and hey, at my age, I’ll take a compliment any way I get it!! Thanks, you made my day!!

Think I need a devil to help me get things right

Hook me up a new revolution, cause this one is a lie

We sat around laughing and watch the last one die

Now I’m looking to the sky to save me
Looking for a sign of life
Looking for something to help me burn out bright

I’m looking for a complication
Looking cause I’m tired of lying
Make my way back home when I learn to fly

I think I’m done nursing patience
It couldn’t wait one night
Give it all away if you give me one last try
We’ll live happily ever trapped if you just save my life
Run and tell the angels that everything’s alright

I was doing yard work the other day. First raking leaves … then mowing the lawn for hopefully the last time before winter and in the process mulching leaves left over from my raking. Then, I was unraveling packs of burlap and winding it around (and around, and around, and around … ok, you get it) my cedars attempting to protect them from the frosty, snowy conditions that seem to burden us in the months to come … and then after all of this, for extra protection, was spending more time working, tying them with jute. I was really feeling all sweaty and shitty … and dirty, but after I was done, with the sun beginning to set, and the wonderful calmness and lighting, I thought that I’d snap a few shots of myself. Let me add, it was no small feat without a swiveling/rotating display on my camera either. But, I tried, and these are a few of the results!!

BTW, self photography is a motherfucking bitch at the best of times!! Oh, and as far as lacking a smile … I’m the happiest-go luckiest, laughing-my-ass-off-motherfucker (so many times inappropriately too … I’m so fucking immature, always cracking up over silly, stupid shit) out there, so please don’t read anything into it … so, I self shoot sans smile … so what? (love the alliteration, completely intentional), like I need to explain myself to y’all!!

So, I finally made these, and here are pics of them just before I am putting them in the oven to slow-cook. I didn’t take any pics when they came out all cooked to perfection … like I said before, I really can’t be bothered to take out my camera and start shooting … it just isn’t me!! I was very, very impressed with the outcome for a first time effort, although I’m constantly analyzing and criticizing, thinking of ways to improve … I know, you don’t have to tell me, I’m anal that way … hahaha … trying so hard to be a perfectionist. I ate some more last night (again) for leftovers, and I don’t know why it didn’t dawn on me before, but cabbage rolls is the type of food that tastes better when re-heated and served as leftovers … in the way that chili the next day is better. Also, in terms of sitting down, eating and truly appreciating the food, I don’t think it helps that I was working so hard making them, with all the prep work involved and then the cleaning of my kitchen … I become so spent and exhausted that the effort overshadows the results. Well, I guess that’s just me being a complaining cook … a kvetching cook …lol!!

She matters when everything is meaningless

I won\’t let you fall apart. I won\’t let you fall apart. I won\’t let you fall apart. I won\’t let you fall apart.

She doesn’t see her beauty

She tries to get away

Sometimes it’s just that nothing seems worth saving

I can’t watch her slip away

We’ll find the perfect place to go where we can run and hide

I’ll build a wall and we can keep them on the other side

November 9, 1999 was a special, special day. I remember it vividly. I will never forget it. It was a beautiful, balmy,  22º C, sunny autumn day … and seems appropriate 10 years later we are eerily having a very, very similar day. I’ve said it before, many, many times … and will do so forever … Lily – I love you!!

She certainly was … and finished her career with a Hollywood ending. The TV Gods must be happy. They were playing up this scenario all day. I know this will muddy the voting waters for Horse of the Year honours … but it shouldn’t. And I hope eventually by that time the murk clears. And then I hope those casting their ballots for the Eclipse Award will be able to see beyond a doubt that Rachel Alexandra is the deserving choice!! Rachel Alexandra is the only choice!!

swinging from the chandeliers, hanging on your word

a little bit of resolve is what I need now, pin me down show me how

I would never change a thing, even if I could

all the songs we used to sing, everything was good

Hideki Matsui was the first Japanese born player bestowed this honour, as well as being the first full time DH to win it. He batted .615, drove in 6 runs, and had 8 RBI in the series, both feats tying previous records. And he did it with a paltry 13 at bats … motherfucking mind boggling numbers!! It couldn’t have happened to a nicer guy either, he is so fucking humble … unlike other me first-team second accolade seeking athletes with egos the size of Yankee Stadium!!

Kitchen Mission … I like that!! And I better not see a show on the Food Network with that title either. I’ll be fucking pissed … sue your thieving motherfucking plagiarizing asses too!! Ok, so get this, I’ve become so fucking obsessed with this lately. I’ve never ever made cabbage rolls before, really had no desire to so either. When I think about, find it kind of odd considering my European roots. But for some reason I’ve immersed myself in this latest cooking quest of mine … another notch on my chef’s knife. I’ve been scouring cookbooks and the internet, drawing from both what I feel would work, and what won’t. Sorry, Tyler Florence, but a big fat F U to you … and usually I really like your shit, but not this time pal!! It certainly helps (actually, helps a lot) that I have kitchen skills. I take what is useful, and helpful (and weed out what is nonsense). Frankly, I cringe at what chefs nowadays want to create as nouveau cuisine. I’ve decided on a combination of a few recipes. So, yesterday at my favourite Highland Farms, I sought out my Polish ladyfriend (well, one of my favourite ladyfriends … she’s the head of the cheese dept.) and started asking her for advice and any tips she could offer me, and in the meantime I started talking about my thoughts and what I felt would work. Well, next thing you know, about half a dozen employees (all Polish women) gathered and started giving their 2¢ worth. I couldn’t fucking believe it … I was holding court with these b’s right there and then … and I learned so much from all of them!! My friend actually took a knife and showed my how to cut the large vein of each cabbage leaf without cutting it out completely and leaving a chunk of the leaf missing as other recipes call for … that means you too Tyler Florence. She practiced her technique on an outer leaf which is to be discarded anyways. What she did was slice the outer side of the vein parallel to the leaf, thinning it out, but leaving the leaf intact. She said, “How else are you going to roll up the cabbage without having any of the filling come out?” Genius, shear motherfucking genius!! I’m well on my way … I bought many ingredients already, and will probably tackle this in a week, or two. I can’t wait!!

Wasn’t gonna do this! Very personal, very private! But after the past few months, after yesterday … I decided too. And it’s for me!!

Waneta Dam – June 1958

… defunkt the pistol that you pay for

in time I want to be your best friend, eastside love is living on the west end

go ask the dust for any answers

come back strong with 50 belly dancers

Bought this beer quite some time ago, just haven’t got around to trying it. What’s up with that? Usually I purchase and purge. It’s not like I’m aging it, like a fine wine. Moi not racing to down a beer, go figure? Cheers!!

some day you will find me caught beneath the landslide

I love rapini!! Just love it!! No matter what you fucking call it … broccoli rabe, or rapini. I was introduced to it many, many years ago and it’s without a doubt my favourite green to cook and eat. It’s my go to green. I’m lumping lots of vegetables into this category, some very similar in terms of classification, some not. Let me see … spinach, swiss chard, broccoli, kale, cauliflower, brussels sprouts immediately come to mind. This grouping, these types of vegetables is what I’m referring to. And since I am the one who cooks, and shops for the groceries too, I seem to never consider the other ones … and it’s not because I don’t like them, because I do. It’s just that they’re not on my radar when all I have is tunnel vision for broccoli rabe. The thing though is that most people DO NOT like rapini. In fact they HATE it!! I must admit, it really is an acquired taste … it can be very, very, bitter. Last night’s version was extremely bitter … and I loved it even more … the best I ever fucking made!! That appreciation is due to many, many servings of this fantastic food. Now I don’t even use recipes when I cook it … I think I used to, when I first started cooking it, and let me tell you … it’s all bullshit!! Initially, I used to take forever … carefully trimming every Goddamn piece!! Where now, I take my chef’s knife and cut just above the band, the Andy Boy band, discard the tied stalk below, keep the rest and voila, I immediately have a bunch ready to go. Next comes washing, and rinsing (multiple times) in a huge bowl. Ok, getting back to the bullshit part. Seems like these recipes insist on blanching the rapini, squeezing out excess water and then pan frying it!! That’s the fucking bullshit part folks!! So time consuming … what a fucking waste of time!! Not only is it it more difficult, but the results aren’t even as good. Oh, before I go further I want to point out, mention that the best best accompaniment to rapini is tilapia!! Absolutely the best … when done right, nothing, absolutely nothing beats this pairing!! Served with a fresh salad, Dodonis feta, kalamata olives, and a generous dollop of tzatziki!! I’m salivating thinking about it … But I digress, my apologizes. After multiple washes and rinses of the broccoli rabe, drain the excess water, leaving it wet throughout.This is key … those water droplets are essential and will come in handy during the braising process. Set aside the washed rapini, and heat a pot, preferably a heavy pot. I personally use Le Creuset … they’re the motherfucking best!! Turn the burner on high, pour a few splashes, tablespoons of extra virgin olive oil and add a few smashed garlic gloves, only to infuse the oil and remove them after a few minutes, when they become dark golden brown … and now please pay attention here … add about 1 heaping tablespoon of chili flakes … crushed red pepper flakes (a little less if you’re shy … but I like heat, and in this recipe, when you do this, it really isn’t that hot) and let them dance in the bottom of the pan for 20 seconds. Now, when the pot is hot, throw in the slightly wet rapini, but don’t stir yet. Leave it be, don’t anything right away. Let it splatter and sizzle for a minute or two, then give a toss. Continue cooking like this for at least 5 minutes and up to ten … or so(I find the longer you cook it, the less bitter it is). Near the end of this process, you can squeeze a lemon on it, salt and pepper it liberally, turn off the heat, and put a lid on the pot until ready to serve. Easy, simple, done!! Yesterday to jazz it up, I first cubed and blanched three yukon gold potatoes until tender, drained the water, and hit them with butter, lemon, plenty of salt, and a special 4 peppercorn rub that I have. Then I put them into a saute pan and gently fried them, just to give them a light golden colour. When they were done, I added the spuds into the pot of rapini, gently tossed, kept a lid on it and waited until serving!! Now, I ask you … how fucking good is that??

This is a GREAT band, no doubting that, no questioning that!! Hey, personally I think they were the best band to come out of the 90’s. All Apologizes Nirvana (did you get that reference? No, seriously, did you?). But that debate is for a later date. Oh, and I realize, just in case you think I didn’t, that Appetite For Destruction debuted in the late 80’s, but I still consider them to be a 90’s band. At the present though we’re talking cover bands and I think that Guns is the GREATEST cover band (performer) of all time!! When you think covers, immediately Joe Cocker’s With A Little Help From My Friends comes to mind as perhaps the greatest cover ever. And you know what? … maybe it was. He also did The Letter, and You Are So Beautiful. Hey, no arguing he was great, despite his onstage antics, his pretend paraplegic performances … acting like a Goddamn gimped-out motherfucking retard!! Thing is though, that he was from a different era, a time so long ago. And also, there’s no denying Johnny Cash, and his covers. I mean, Jesus Christ when I hear Hurt, my fucking spine tingles!! After his version came out Trent Reznor even went so far as to say that Hurt now belongs to Johnny Cash!! Out of nowhere, it became his … I mean that’s some heady shit(praise). But Guns N’ Roses must lay claim to the greatest of all time. Live And Let Die is so, so fucking incredible!! What they did with that song just blows my mind … this was Axl in his prime, and the band at their best and until a few days ago I would have said the best cover of all time!! But Sympathy For The Devil is equally fucking awesome … I don’t know which one is better, they’re both motherfucking great!! Throw in Dylan’s Knockin’ On Heaven’s Door and Nazareth’s Hair Of The Dog … two more songs validating my opinion, and there it is, there we have it, the greatest cover band!! Go ahead, prove me wrong. Can’t do it!!

I went to a trendy, hip bakery today and the young female owner seeing that I was curious about a particular bread (actually it was a large bun) was insistent on letting me sample it. It was unique in that the complete exterior had a blackened, crispy crust … very much reminiscent of what caramelized onions look like, but really darkened and tasting nothing like onions would if they were caramelized. Oh, and it appeared to have an almost panko breadcrumb-ish like coating and the inside also had bits of this blackened crispy goodness mixed in as well, but was very light and fluffy … surprisingly, it was remarkably airy. I really was amazed at how good it was, and loved the balance of the textures!! Just curious, has anybody else ever seen, or tried this before?

we\’ll wake up, we\’ll make up, and do this for the last time

we’ll wake up, we’ll make up, and do this for the last time

if we break up, we’ll wind up losing both of our minds

make up your mind, and I’ll make up mine … don’t worry about me, I’ll be fine

This is my pick to win the Breeder’s Cup Classic on November 7 at Santa Anita. Let’s see if the winning streak will continue started by Sea The Stars!!

I said it before … and felt it needed repeating!!