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

Poor sound quality, but a good talk nevertheless:

Owning It

Breaking It Down

Get Over Yourself to Get Beyond Yourself

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

Superman's Dead

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

Your Head is There to Move you Around

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

Cuz You Know That You're Toxic!

OK, right, so not funny:

PotLuck Day

This is what I acutally made for today, rather than the tomato & bread pudding (which didn't turn out as well as I'd hoped when I tried it):

Ingredients
1 can (15 ounce) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
½ red onion, chopped
2 stalks celery, cut into a small dice
1 ½ teaspoons ground cumin
1-2 teaspoons hot sauce, (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
salt and pepper
4 Lettuce leaves to use for serving (optional)
1. Place all the ingredients (except of the lettuce leaves) in a large bowl and then lightly toss.
2. Allow the salad to stand at room temperature for at least 15 minutes which allows the flavors to fuse, plus this gives time for the corn to thaw while keeping all the other ingredients chilled.
3. Lay a salad leaf onto individual serving plates. Gently stir the salad before spooning it onto the lettuce lined plates.
Makes 4 servings

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.

Searching for the Staircase

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):

Savory Bread Pudding

For the last DAWN pot-luck next week, I will attempt this recipe from http://prouditaliancook.blogspot.com/2009/09/holding-on-to-summer-with-tomato-bread.html:

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
pepper.

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.

The Statistical Anatomy of a Successful TED Talk

Create-Your-Own

The Platonic Dish (and other fallacies of happiness)

Bliss on TED: Ice and the Firing Squad, Poetry and Lies

Dolphin Rescue in Brazil (Nice Beach!)

For tomorrow's pie, I will attempt this recipe from http://prouditaliancook.blogspot.com/2008/10/savory-vegetable-ricotta-pies.html:

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
onion.

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.