Monday, June 29, 2009
Saturday, June 27, 2009
Kerrie thinks I'm obsessed. And yeah, she's probably right.
All things considered, no other video game franchise has captured my attention so completely. Further more, no other video game franchise has entertained me so completely. I'm speaking, of course, of Metroid.
Metroid, released almost 22 years ago, was one of the few games for the original NES that I was truly fascinated with. It was expansive, exploratory game play and I loved the story: Space Bounty Hunter out to destroy a big creepy brain and her life-sucking pets.
Many years later, while on the clock at Cosmo's, I devoted a shload of time to defeating Metroid: Fusion. Then came Metroid: Zero Mission. Then I backtracked a little. I got a nifty emulator and worked on Super Metroid. I've even been trying to crack the Prime series, though not with much luck.
So yeah, you can imagine the geek-orgasm I had when I saw the previews for next year's Metroid: Other M. Being the geek I am, the only logical thing to do was bake cupcakes.
|Stemage - Metroid Metal - The Theme|
|Found at bee mp3 search engine|
Tuesday, June 23, 2009
Recently, I decided to make my own mustard.
It sounds like one of those things that normally I rail against, my thinking being that I shouldn't be making it because I can BUY a jar of mustard dirt cheap.
I felt like taking a chance on a recipe I saw in Plate magazine. Mustard is mustard, but Mustard made with Guinness? That sounded intriguing...
Making your own mustard is a small project. Not a lot of involvement, rather an investment of time. It takes 9 days; 2 days to soak the mustard seeds in the Guinness and 7 days for the finished product to develop.
I took some to work for the Commodore, and it was enjoyed by many people along with some delicious Calamari and Onion Straws. Of course, the big test for me was at home enjoying this mustard on grilled Metts. With Porter. Lots of Porter...
Credit where credit is due, this recipe was printed in Plate magazine and comes from EC Jamie Lauren of Absinthe in San Fransisco.