Wednesday, April 22, 2015


"Basketball Earth"
(Click Link Above to Embiggen & Enjoy the Hovertext)

Saturday, March 28, 2015

The Comics Gnome Poots!

So this above should say it all.

I'd like to get all "deep end of the pool" yet as what's keenly phrased in GRR Martin's Ice & Fire..."Words are wind" but iDigress...

Hey if you got nothing good to say, then say nuthin'!
I mean why would you want to waste your time reading me screed on something you would never read in the first place.  It's so...derivative. 

I dig on the idea of "weapons-grade rumor".  That was a high point.
Yet "Who" is this story being told & sold to and "Why"?  It's very 80's Action Teevee show-like if I had to nail a vibe.
And Who are the Teen Titans?  It's usually a collection of teenage sidekicks, bonding in their free time.  And it's usually fun.
This contains neither.  None of the Heroes are Sidekicks....just elusively & tangentially associated.
I dig that it tries with a Hip Vibe and a gay character,  That's big for DC.  MARVEL's been doing that for a generation or two so DC is so behind the times.  So what?
Hey...make "Bunker" someone that we want to root for is all we ask as Hero Fans.

In the Month of DC Movie Poster Tributes, I did "bite".  Oh well...

Tuesday, March 24, 2015


Letters to Shakti

I remember you
I never forgot you
When we were one
And nothing came between us
Not even ourselves

Then we made a space to love
To live, to be together not as one yet as Two
We made the space & we also had to create time in which to enjoy.

Mitigation, Waiting, Entropy
Half life occurred
Chemical Bonds & Emotional Alchemy fail over the march of Time. Only to make new, stronger elements for the new nebulae to create stronger tools to make our Space & Time truly Ours

Of course I remember you
I never forgot you.
We invented this place to make Creation.
We are Two. Looking to regain Unity
And filling our space with our time once again

Monday, March 23, 2015


Friday, March 13, 2015

Pulse check... yup, I'm still here. So are you! Yay!

I just found out last night that my son's best friend in preschool is Bobby Orr's grandson. How cool is that!?

In other news, I'm doing the P90X3 "Beach Body" workout program and weight watchers in an effort to get myself into a shape that isn't a circle. So far, so good!

Also, I learned to make cheese. Based on my last Colby, it's damned good cheese, if I do say so myself.

Ready for spring. Don't be a stranger.


Sunday, March 08, 2015

a get in my belly fortune cookie

Wednesday, February 25, 2015

Get in My Belly!

Stick to Your Ribs!

Ever had Bad Ribs?
I mean Mean Ribs?
Ribs so tough that when you bit into it, you coulda sworn it bit back?
That you work & work & pull & chew & chew & chew.
Left with what feels like teethful of tendons?

I've been there too.  
It's a terrible place to be.  
Especially when you've gone to the trouble of leaving your home, going to a restaurant, reading a menu and anticipating a plate full of one of your favorite foods!  

I for one, deal badly with disappointment.  Yeah.  I've gotten better at it.  
Yet one thing I still can not tolerate?
Bad Ribs!!!  

So I have a two-pronged approach so I'm never ever disappointed again...well when comes to Ribs =)
I use this approach with basically any type of pork ribs.  This works with beef ribs too.
Phase 1: It's basically a simple Braising technique:
Low Heat, Longer Time, Enclosed Space.
What I do?
300 degree oven.
For about 2 hours.
And a tight foil pack for the ribs, to lock in the moisture. (in hindsight, I could have fired this phase in my cast-iron dutch oven as well instead of a foil packet...mental note!)
I used a rack of Pork Baby Back Ribs.  Different ribs are like different Rices; they all share the same basics yet each specific has its own unique quality but iDigress...
I used a simple rub of Kosher Salt & Garlic Powder with an equal amount of Brown Sugar.  I cover both sides the full rack.  I also throw in a few crushed garlic cloves for aromatics.
I did check the internal temperature of the ribs at 180+ degrees when I pulled them from the oven. Anything over 160deg is great yet we want to keep them juicy so no overcooking, please?
It's pretty simple.  It just takes proper technique & the right amount of time.
Phase 2: When finished "braising", I'll slather the Ribs in BBQ Sauce and fire under my broiler.  I'll glaze the ribs three times.  It's almost like a brulee.  This is the part where you could also finish on a grill, outside or indoor for the grill marks but either one will do.  I love the almost burnt bits.
Just for reference, as always I use my own homemade BBQ sauce.  I make it while the ribs are cooking.

Thanks and Don't Ever Settle for Anything but Satisfaction!
Have a Great Rib Instead!
Never again bite a rib that can bite you back. =)

And Bonus Pointers in Pork!
Since the oven was on and I love to be a Little Pig when it comes to Cooking Pork...
I got a Boneless Pork Loin.  I love a huge cap of fat on top of a loin.
That's where all the flavor lives!!!  When I cook a pork loin, I make sure that fat cap is well-seasoned and pointing "north"...aka Up!
I season the loin in Kosher Salt, Garlic Powder, regular paprika, chili powder and just a few shakes of cayenne, then an equal part brown sugar.  I rub every inch of its surface and if your loin is tied off in twine, then get your fingers in there and stuff that cavity with your seasoning & a few raw garlic cloves for the aromatics.
Cooking pork loin depends on how much it weights.  I start it off in a really hot oven for the first 40 minutes, about 450 degrees, spinning the pan once.  This will start to crisp the skin.
Then I drop to 350 degrees until I've reached an internal temperature of 140+ degrees at the loin's centermost thickest!  Of course the thinner tail section will be hotter, sooner.  Finishing the loin could take anywhere between 45 minutes to an hour & a half depending on how thick the beastie is.
Pull and let rest on a wooden cutting board for ten minutes.  The roast should gain almost ten degrees while resting & recirculating all the juices.
It's become a staple in my fridge.  I use it as an entree, for sandwiches, for tacos...
Even cold, it'll be the juiciest piece of pork you though you could never cook at home.