Demonic Duck and Writer’s Block

Hello my Imaginary friends,

For a long time I thought I was an extrovert. I assumed that since I liked talking and loved meeting new people that I must be an extrovert. I was wrong. Extroverts are re-charged by social interaction and can start to feel sad if they don’t get any.

I’m definitely an introvert, my way of recovering and re-charging my batteries, involve solo time reading, watching TV, or writing. If I’m really drained I’ll bake. Not good for my waistline but great for my tastebuds.

Let’s just say after can-con and a really busy week at work, I’m considering making bread, maybe cookies this weekend. Thankfully I have tomorrow off.

What’s with the Blog Title?

Glad you asked.

You know all those motivational pictures that have, “You should be writing!” on them? Well I need one that says “You should be Editing!” But I keep getting distracted or blocked. Can-Con and the advice panel helped but it’s really just hard to get the motivation to edit.

The picture bellow is by Dan Shive who writes an extremely entertaining comic called El Goonish Shive. It’s a gender-swapping / urban fantasy / geek comic with lots of laughs and a long term story that rocks.

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I should be Editing…

What’s been distracting you lately?

Éric

Recomendation Tuesday – My Drunk Kitchen

Hello my Imaginary Friends,

I needed a little cheering up today after hearing the news about Robin Williams.

If there’s one Youtube star that will always make me smile, it’s Hannah Hart of My Drunk Kitchen. She has a reckless love of cooking drunk. No matter what she makes the episodes are filled with food puns and fun.

She’s also written a book called My Drunk Kitchen, which I can’t wait to get.
MyDrunkKitchenREV
Check out Hannah with Jaime Oliver in the latest My Drunk Kitchen.

*Warning there is drinking and swearing during the show*

Do you like to cook? What’s your favourite Recipe?

Enjoy and I hope this brings a smile to your faces,

Éric

Awesome Juicy Burgers

500 g of Extra Lean Ground Beef (Unfrozen)
1 egg
1/8 cup Crushed Crackers or Bread Crumbs (I recommend Ritz Crackers, Rye bread, or Pumpernickel)
1 tbsp of BBQ Sauce
1 tsp of Thyme
1/2 tsp Crushed Pepper
1/2 tsp Salt
1/2 cup of Finely Chopped Mushrooms
1/2 tbsp Soya Sauce or Worcestershire Sauce

First thing you should do is take the meat out of the fridge and place it in a big bowl. This way the meat will be less cold on your hands later. If you’re using medium or regular beef instead of
Extra lean, I recommend doubling the amount of Crackers or Bread Crumbs.

Finely Chop the Mushrooms. They should be around the size of a pea. Any bigger and they will fall out of the meat, any smaller and they’ll turn it into mush.

Put all the ingredients into the bowl with the meat. With clean hands, mush it all together. Make sure that everything is well mixed.

Once everything is mixed together, you’ll be tempted to stop working the meat. Don’t. The longer you work the meat the more it’ll stick together when you cook it. This should take a minute or two of extra time with the meat.

Roll the meat into a large ball and split it into two smaller balls. Take the Two smaller balls and split them into two even smaller balls. Finally take your four smaller balls and split each one in two for eight meatballs.

Roll your meatballs in the palm of your hand and flatten it in the same way you would dough. Make sure to flatten well. They’ll retract and try to become balls again when you cook them.

If you want thicker burgers, split your meat into six instead of eight.

Cook on a BBQ, Griddle, or in a pan for around 3-5 minutes per side until they’re brown throughout. Don’t squish them with your spatula, or you’ll have dry burgers.