Friday, March 30, 2012

Life as Scavenger Hunt: Who's List is it, Anyway?

Poor sound quality, but a good talk nevertheless:

Thursday, March 29, 2012

Wednesday, March 28, 2012

Tuesday, March 27, 2012

Get Over Yourself to Get Beyond Yourself

For "How-To-sday", a quick & funny reminder that we can always matter:

Monday, March 26, 2012

Superman's Dead

When the brain doesn't work right, OTOH, it may become necessary to change reality.

Sunday, March 25, 2012

Your Head is There to Move you Around

I suspect this explains why a sedentary lifestyle increases risk of dementia.

Saturday, March 24, 2012

Tuesday, March 20, 2012

It Helps to Be a Hungry Idiot and Other Career Advice

Beer Cheese Soup:

Replace the bacon in the recipe with mushrooms or yams, use vegetable broth, and serve with a hoppy ale and fried potatoes for a fat & happy Leamur.

As for the title of this post, I liked this article on foodie ghost-writing.

Saturday, March 17, 2012

On the Drunkest Night of the Year, Where's Leamur? (and why)

Susan Cain on TED:

In translation, an oldie, but a goodie.

You didn't think I'd forget the music, did you?

Or, if your prefer the mellower (but deeply awesome) Dead version (no vid, just pics):

Thursday, March 15, 2012

Savory Bread Pudding

For the last DAWN pot-luck next week, I will attempt this recipe from

I cut up and cubed half of a ciabatta loaf, put it in a 400F oven till crispy.
In a large bowl I diced:
4 tomatoes, added
fresh parsley, thyme, and rosemary. Next I added in the same bowl
1/2 cup of half and half, and
1/2 cup of milk,
2 eggs,
1/4 cup of grated asiago, and
1/4 cup of grated romano cheese,
salt and

In a small pan sauté:
1/2 onion and
2 garlic cloves.
Toss this into the bowl with the tomatoes. Place your bread cubes in a buttered baking dish and pour the custard mixture all over covering the cubes, let it all absorb. Place grated romano all over the top and drizzle with olive oil. Bake at 350F in a larger baking dish filled halfway up with water, 25 minutes. Brown under broiler.

Friday, March 9, 2012

Dolphin Rescue in Brazil (Nice Beach!)

For tomorrow's pie, I will attempt this recipe from

You can bake them with a crust, or without. Basically the ingredients are the same.

About 1lb. of ricotta,
1/2 lb or less, of your favorite shredded cheese, here I used a mixture of provolone, asiago, and mozzerella.
1 cup of grated parm or romano,
3 beaten eggs,
garlic and

After that, you can add in whatever veggies you want! You can use shredded zucchini which has been squeezed of its moisture, frozen spinach that has been thawed and squeezed of all water, chopped artichoke hearts, roasted red peppers, sun dried tomatoes, various pesto's and herbs for flavorings.
Just start out sauteing your onion and garlic in olive oil, then add your veggies. Have your eggs and all your cheese whipped up together in a separate bowl, and then combine it all together. I bake them at 350F, till golden and firm in the middle, not wet. It could take 30 to 50 min's. It depends how good you get the moisture out of everything, the ricotta included. Cool them down a bit before you cut into them, so everything stays together.