Neanderpundit

“Tale of the Tigers” by Juliette Ochieng. (Baldilocks)

This will be one of many books I’ve read by bloggers, including “A Trip of Goats” by Kim Crawford, “America Falling” by Don Brockette, a couple of Kim DuToit’s Books, ‘The Good the Spam and the Ugly” by Steve graham.

Without exception, the people who have written those books have done an excellent job; you can’t write every day and not get good at it. So I’m anxiously awaiting reading “Tigers” because Baldi is good enough every day that her book will be insane. You should probably at least go check it out. The excerpt has me hooked.

I’m sure he was trying to explain to me how smart he was by finding my email, or somehow threaten me, or in some wise show me his superiority because he “Knew” how “Stupid” Palin was and I was so dumb because I didn’t.

Of course I deleted it unread. I was only keeping him around until Dick could fillet him and hang the corpse in his pear tree. I have to say, the spam filter Tony installed works ghreat- the more egregiously idiotic the trolls get, the more the spam filter blocks them, I don’t even have to try anymore, the spam filter gets to them before I do, automatically. It’s like it’s psychic.

UPDATE: the idiot is going through archives finding ways he can use ad hominem(the last resort of the troll) to attempt to faze me. Poor little turd. Here’s a little clue for you, you anencephalic brat: I was fat. Now I’m skinny. No operation YOU could have can make you not a fucktard. Go back to playing war games on the computer and pretending you’re a ninja.

My first effort. Had to use phyllo dough because I didn’t have regular puffpastry in big enough pieces. Also used bacon instead of proscuitto, I will make sure I get the prosciutto next time. The pate is just sauteed mushrooms, I think I need to add some onions or something to dial up the flavor. Maybe even something peppery. ooh! Garlic, that’s it. Fresh shrooms instead of tinned would have improved it but I had none.

The deer, of course, tastes like the best prime you ever ate. I overcooked this a bit so the wife and daughter would eat it, 35 minutes at 400 degrees. It was also probably too low in the oven.

I also think I’d save the fond when I sear the meat, and use it to make a dark sauce with some madeira or port. maybe deglaze the pan with some port and reduce it, add in some cornstarch and let it simer down until it’s dark and a bit musky. Oooh, a little Marmite would also push it over the edge.