Category Archives: ArtIsIn

Repository for art related categories.

Deplorables Think-Tank Discusses Container Options

The nation’s most highly regarded deplorables think-tank has convened to discusses container options, having declared “basket” too effeminate.

Top suggestions from the ongoing conference currently include duffel bag, toolbox, and shed.

In a late breaking update we have learned that apparently at least one participant has been ejected and “beat down” for suggesting “fanny pack”.  It is unclear if this includes “utility belt” or if the objection was specific to fanny packs alone.

We will keep you up to date as more information arrives.


Sponsored Shit

I know advertisers are really working hard to target consumers.  Here we have a stellar example of how deep this commitment runs.

I was poking through the good old family-related super hero films and found myself contemplating the merits of the latest Thor film.

Sponsored Shit
Sponsored Shit

This brought to mind that fateful afternoon when my daughter and I went to see Thor so many months ago.  She was excited and animated before, she was enthralled tucked down into her seat in the darkness, and she was utterly aglow as we exited the theater.  She turned to me with those big brown eyes and fixed me with her tiny gaze: “I want to study French”.

As you can imagine, I was so very proud.  But where to begin?

Certainly we could re-watch Jason Goes to Hell or No Country for Old Men (she is a huge Coen Brothers fan, such a precocious nine year old).  Haywire would also be a fine choice, though neither of us would have guessed at that.

But wait, what about French for Kids?  Brilliant!

Such a detailed interweaving of our minds as consumers.


Rye with vanilla maple cream

I ended up with some left-over cream from a cooking experiment yesterday and I thought I’d try making a cocktail with it.

The cream has vanilla and maple syrup added.

I used 1 part Mitchner’s Rye, 1/2 part Maraschino liquour, and 1 1/2 parts of my cream mixture.  Shook it like it was the tail of the devil, as they say, and strained it into a cocktail glass.

Could benefit from an egg white.  Very delicious.  You can feel the fat on your lips.  Go, team cream!

Absurdly easy to drink.  Probably dangerous…


Sous Vide Pork Tenderloin and Sauce

Sous vide cook the tenderloin at 127f for 4 hours.

Prepare 1 pint of heavy cream by adding 1 teaspoon of vanilla and maybe 1/3 cup of maple syrup.  Mix that up (shake) and stick it in the fridge.

Prepare peaches (I used frozen wedges, thawed) by macerating them in limoncello, a dollop of molasses, some apple cider vinegar, and a pinch of salt.

When the pork has reached time, remove the tenderloin and let it drip dry.  Get your soldering torch ready.  Dust the tenderloin in salt, white pepper, and cayenne and pour a bit of maple syrup over it (not too much).  Torch to desired torchiness.  Turn it over and do it again.

When the pork is ready, sautee the peaches in a bit of butter and the brine.  Reduce and add Jack Daniel’s.  Flambee (wee!).  Pour in some of the prepared cream.  Reduce again.

Slice a portion of the pork and add the peach concoction.  (I laid the tenderloin over a bed of the peaches and sauce.)

I also served this with russet potatoes pan fried with salt, black pepper, cayenne, rosemary, and olive oil.

With any luck I’ll add some pictures one day.


How to Play Bass

For all of you aspiring musicians out there I offer all you need to learn to be a world-class bass player.

First, you need to have the correct disposition.

Second, you need to master your craft.

Using this two step method you too can rise to the cream of the star-crop, be “the hidden king of rock and roll”!