accomplished
boredMirrored from Supermeow!.
ATTENTION!
This is easily the most important thing ever said on the internet. Please drop what you are doing and give this post your full and unswerving attention. Even if you messed your pants just now, suck it up until you’re done reading. I urge you.
Every year, millions of Solid Snakes can be found on the video output of various gaming consoles. Every incarnation of Solid Snake has yet to ever declare a favorite band. We, the undersigned, wish to designate the band Cheap Trick as the official canon favorite band of video game hero Solid Snake of the Metal Gear franchise.
Just imagine the possibilities!

I won't you to won't me!!
Or how about a little of this?

The dream police know what games you enjoy.
Think how rad it would be for Snake to impress Meryl with his first edition Japanese pressing of Cheap Trick at Budokan! He and Campbell could have codec conversations about what a dark time it was when Tom Petersson left the band to go solo in the early-to-mid-eighties! Imagine the conflict when Otacon borrows and loses Snake’s precious signed 7-inch of Baby Talk!
WHY?
Why not?
IS CHEAP TRICK YOUR FAVORITE BAND?
Actually, no. To be honest, I’m really not that familiar with them. I just thought that it was a good idea. My favorite band is The Clash, but they’re too political to really be an appropriate favorite band for Solid Snake.
REALLY, WHY CHEAP TRICK?
Again, why not? Given that a lot of people stay loyal to the bands they liked best in high school, it makes sense that a character who would have gone through his teenage years in the eighties might like Cheap Trick best, a band known for good power-punk-pop songs. I mean, really, why not? I don’t think he’d have been a hair metal guy, mullet or not. He doesn’t seem like he would’ve been a fan of Top 40 pop music. Maybe he liked Zeppelin a bit, but I don’t think it’s a stretch to think of a pimply, teenage Snake with like two scratched LPs that he’d play all the time.

surrender, surrender
We the undersigned ask you to sign our petition.
Mirrored from Supermeow!.
6 Weight Watchers points. Probably less if you use fat-free soy and skip the PB.
Recipe time! I’m currently undergoing treatment for multiple sclerosis. Said treatment involves taking steroids intravenously for a few days. It is suggested that you stock up on fluids (though expect to retain them a bit) so that it’s easier to find your veins for infusing. It’s also suggested that you eat potassium- and calcium-rich foods. I decided to make a banana smoothie for myself. Bananas are a great source of potassium, and yogurt is a great source of calcium. Put them together, and you have the base of a beverage! I used soy milk because I didn’t have any milk (that wasn’t expired, lol). Using cinnamon and cardamom came from a desire to give it a vague chai spice. Any of the spices can be omitted, you can add choco syrup, cocoa powder, whatever. I like to keep it just plain old bananas as my fruit base. In general, I don’t really like more than two fruits in a smoothie-type beverage. I’ve been making similar beverages for myself since I was little. Uh, like other recipes I’ve posted here, I’m naming this after myself.
Maranana Smoothie
2 servings
Put everything into a blender. Wait. Don’t put the entire vanilla bean in the blender. Scrape out the contents of the pod with a paring knife and dump it in. Cover the blender and process on highest setting for about a minute. Pour into glass. Enjoy. It’s tasty!
Mirrored from Supermeow!.
hungry
sad
sad
Christian has told me that I need to get out on the corner so that I can earn money to buy him a Macbook.
(Song is “Big Fat Fuck” by Ween. Turn down the volume. NWS.)
Mirrored from Supermeow!.
hopefulI bought a zillion pork tenderloins a couple of weeks ago, waging on a suspicion that pork would be on sale because of the swine flu. I was right! Four pork tenderloins later and two weeks to payday, I needed something to cook for dinner. I’ve been making pork in sherry marinade and am ready to try something different for preparation. I decided to make barbecue sauce. Last year, I made my own barbecue sauce a couple of times and found that it’s pretty easy to do and fun to make. Thus, I present a barbecue sauce recipe of my own invention with nods to a recipe found in Cook’s Country as well as some recipes from Martha Stewart. Cook’s Country proposed a layer of Chinese five-spice powder underneath a Coke-based barbecue sauce, which intrigued me. I wanted to keep it somewhat traditional with stuff like molasses and ketchup and mustard powder, though.
Anyhow, read on. It’s really effin’ good and should yield about two cups. I named it after myself in total modesty, roflololol.
Maracue Sauce!
Heat olive oil in medium saucepan. When oil is hot, add onions and garlic and saute until translucent, about 5 minutes
Add crushed red pepper flakes, mustard, celery salt, ground chipotle, and stir until fragrant.
Add Coke, vegetable stock, and ketchup. Stir to combine and taste to adjust spicing if necessary. Add vinegar, syrup, and molasses. Taste for flavoring and adjust as necessary. Bring to a boil. Reduce heat and simmer for 30 minutes.
Can be used warm on meats or vegetables or can be cooled and stored. Should keep in refrigerator for 3-5 days.
Yield: about 2 cups.
Weight Watchers points: 12 pts for whole recipe, 1 point for 8 “servings.”
About black vinegar:
What is black vinegar? I first encountered it at the New Shanghai restaurant in Boston’s Chinatown and if I’d had it before, I didn’t realize what it was. Black vinegar has a really complex taste that comes from the fermented grains that it’s made out of. I guess a lot of people who are familiar with cooking with it (more than I!) say it’s somewhat like balsamic vinegar. I found a pretty good description of it elsewhere on the internets that I’ll copy and paste because it’s way the hell better than anything I could say. From wisegeek.com:
Black vinegar is a type of vinegar which originated in China and spread across much of Asia, along with many other originally Chinese foods. It can be made with a wide assortment of ingredients, and an array of formulas produce black vinegar, so there is an immense variance in taste. Like other vinegars, black vinegar is made by fermenting something, in this case grain, and then allowing the resulting liquid to age. After aging, the vinegar is bottled for sale.
Many cooks compare black vinegar to balsamic vinegar, since the two foods have similar flavor profiles. Both are typically aged, leading to a more complex, rich flavor. Both are also dark in color, with black vinegar ranging from reddish brown to true, inky black. However, the base ingredient of black vinegar is grain, not grapes, and this leads to a different end flavor. In addition, high quality balsamic vinegar is usually fairly uniform in flavor, while high-end black vinegar varies widely in taste from nation to nation and province to province.
Rice, wheat, millet, sorghum, and barley are all fermented to make black vinegar. Many people prefer black vinegar made from rice, since it has a slightly sweet flavor to compliment the familiar acidic note found in vinegar. One of the most popular varieties of black vinegar is Chinkiang, which is made with glutinous rice and malt, leading to a sweet and complicated flavor.
Mirrored from Supermeow!.
