These melons were made for drumming!
Yesterday, I posted on my personal Facebook wall about a ridiculously cheap sale from Toronto, Canada to Bali, Indonesia. The prices have obviously gone up since then. I wish we knew now whether or not Dragon is a calm baby, because I was seriously tempted by the price. Hopefully another crazy awesome deal comes up in September/October, like the one to Japan that popped up about a month ago, or this one.
Bali hasn’t had many big films set on it’s amazing shores. The only one I recognized was Eat Pray Love. The third portion of the film was set in Ubud, Bali.
However, despite lacking in fandom culture, Bali has a DC comic book shop, and a lot of their own culture to sample while visiting. The number of temples on the island is staggering, and the craftsmanship of sculptures and other artistic pieces is stunning. The food is excellent, and scenery out of this world!
If you’d like help booking this trip (or others!), please contact me Jennifer Desmarais through AJ Travel. firstname.lastname@example.org
My Wife (AKA. the Weditor) isn’t feeling well today. Whenever she’s feeling particularly bad I make her Chicken Noodle soup. I should save the bones from our turkeys but whenever I do they tend to freezerburn.
If like me you want to make fresh homemade soup once a year. Here’s a recipe for you.
Makes 10 cups of soup.
You can buy soup stock but it’s 90% salt and if you truly want to show you care, make it yourself.
Debone the chicken and separate into three piles; Meat, Bones, and fat/Skin. The skin adds way to much grease.
Clean and Cut but DO NOT PEEL the onion, carrot and ginger. (The skin will the soup the nice yellow colour and add lots of flavour)
Cut the rest into chunks (You don’t have to be precise here I usualy just rip the stuff apart with my hands) and throw into a large pot. (Something that can hold 14 cups)
Bring to a boil. Stir and lower the heat to a simmer.
Cover and let simmer for 3 Hours.
After the simmering pass the soup through a colander to remove the soggy veggies and chicken bones.
You can now make soup or cool and freeze the stock for later.
Slice your celery and carrots, chop your leafy stuff, and place into the soup stock. Add chicken, thyme, pepper, and Noodles.
Bring soup to a boil, stir and then let simmer for half an hour.
Taste the soup. If it tastes great then put the Soup Base packets away, if it tastes a little watery (It probably will. Chicken isn’t the best kind of bone for flavour) add a packet of chicken base stir and taste again.
Add salt if necessary but you probably won’t need it.
You can eat the soup for the next few days or you can freeze it for up to 6 months.
Hope this helps you, or someone you love, feel better.
500 g of Extra Lean Ground Beef (Unfrozen)
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.