they get away with it

Being rich and powerful must be sweet.  You can basically do whatever you want.  You can buy expensive cars or booze or giraffes.  Or I guess sexually harass whoever you want.  Now you might have been shocked by the idea that Harvey Weinstein could do so many horrible things to so many women for decades without getting exposed, but when you really think about it this is pretty straightforward.

Why didn’t at least one of his many victims (especially in this twisted age of social media) say even one or two things to someone that made this stick before last week.  Some of the most well known and powerful celebrity women and feminist advocates on the planet have now fingered this guy.  Why didn’t one of them tweet like three years ago, “Harvey Weinstein is a deviant sexual predator, he tried to rape me. #rape #yesallwomen”

Why?  Because Weinstein was powerful.  It’s as simple as that.  Weinstein was one of the top five guys in Hollywood.  He ended people’s careers in seconds.  It’s the way of things.  One of the themes I’ve noticed these last few days as women finally spoke out is their internal dialogue about what was going through their brains when Weinstein did his evil acts.

All these women in their own way mention some kind of cost / benefit analysis.  They’re in fear and protection mode as they try and escape the clutches of this shit creep.  But at the same time their brain is in fear mode about what Weinstein will do to them if they don’t give in.  This type of analysis is older than humanity itself.  It’s been playing out with evil rich and powerful men since before fire was invented.

We’d like to think in our super modern and connected culture that people can no longer get away with this.  But they still do, because it’s still human nature.  All the tweets in the world can’t change the human brain.

Regardless of what you think of Bill Clinton or Ted Kennedy I think you can make a reasonable claim that if either of those guys worked at the Sizzler for minimum wage, that both of them would have done severe jail time and been disgraced.  Instead, they are both essentially American heroes.

I’m shocked that Dennis Hastert ever got caught for the horrible things he did to boys.  But if you’ll remember, Hastert wasn’t initially caught for sexual crimes.  They wrapped up Hastert for violating the government limit of how many $10K bank account withdrawals you can make without reporting it to the tax man.  Only later did the authorities realize what the money was for.  Otherwise Hastert would have gotten away with it.

I’m not sure what all this means, other than that as always humanity is on a perpetual quest to self improvement.  It also means you have to take a rather cynical view of what people say.  Especially if the person talking is rich and powerful.

Weinstein’s been a big time bankroller for women’s rights and so forth for decades.  And that whole time … , well, that’s also why they get away with it.  It’s the smokescreen to cover up who they really are.

Notice how Weinstein is already making the usual public relations statements about screwing up, learning, personal growth, etc.  He doesn’t seem to realize he’s truly done.  He still things he’s in control.  That’s how twisted his brain is.  He still thinks he can get away with it.  That’s the biggest thing to learn about this above all.

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Rich and powerful bad dude, rarely caught.

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we don’t delve into the mind of a madman while we help you plan your child’s upcoming birthday party

If you pulled six screaming children and two single supermodels from a burning car tonight while your own clothes were on fire, you’d still be less famous than the twisted scum that murdered more than 60 people yesterday.  This is what he wanted.  He wanted fame.  And yet folks are all about it.  He’s got that fame.  He wins.

Folks are all into getting inside the brain of this piece of filth.  What was his motive?  His reasons?  But if you remember back in 2015 when the psychotic German pilot also committed an act of mass murder via his airplane?  I wrote this.  I stand by every word I said.

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What was his motive?  Who cares.  He was evil.  That’s all that matters.  Fuck him.

But hey, just relax folks.  It’s all good.  You should just relax, because you have no choice.  No matter how you feel about guns or gun control or politics?  Your opinions, desires, etc, are all irrelevant.  You can either hide under a pile of coats or just live your life and hope you don’t get struck by lightening.

No politician or leader anywhere from either dysfunctional political party has any idea how to stop any of this from happening again.

If you are anti-gun:  Well, there are hundreds-of-millions of firearms on America’s streets today.  Even if you ban every gun purchase from tomorrow morning it won’t change anything.  Even the most fervent anti-gun types aren’t preaching confiscation as that’s too extreme.

If you are pro-gun: Well, I guess we are at the point where you need your own personal main battle tank.  For even if you were in Vegas carrying your own slung assault rifle at the concert, you were still out-gunned and out-positioned before the first shot was fired.

It might take half-a-century for America to come to grips with all this gun stuff, one way or the other.  In the meantime, you’re just a potential victim on your stroll through the park on a sunny day.

But hey, we at TAP are here to help.  So we created this handy diagram to help you intellectually plan how your kid’s birthday party should play out.  Please bear with us as we explain in detail how this is going to work:

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1) Family Picnic Area: Where you, your kids, friends, their kids, and other happy people eat a tasty home cooked potluck meal.

2) Emergency Dugout: When the shooting starts, this pre-dug four foot trench will serve as the bailout point for all individuals.  You’ll need to run drills at the start of the party with all participants.  It’s best to get in the face of the kids during these drills to ensure they know you mean business and you can properly simulate the stress and terror they’ll endure once the first person is struck by gunfire.

3) Bathrooms: You’ll need more than one bathroom, because all those kiddies will need lots of relief time after drinking that tasty sugary party punch.

4) Sandbag Bunker Sentries: You need to make friends with some folks who are heavily armed in their own right.  Become friends with cops, current or former military members, or former unemployed African mercenaries.  If you can’t become friends, you can hire a moonlight off duty police officer.  They set up shop in overwatch behind the sandbags and are thus in a position to immediately return sustained and disciplined fire against any threat.

5) Face Painting Booth: The little ones sure do love the colors and designs that expert painters apply to their faces.  I’m told boys want to be Groot and the girls a happy butterfly.

6) Counter Sniper Position: As we’ve seen demonstrated in Vegas and the south of France, the nutcases and terrorists are becoming ever more sophisticated in their attack methods.  Not even solid Bunker Sentry positions are enough to protect you.  You’ll also need to hire a trained sniper wielding a large frame rifle capable of disabling shooters at extreme distances, or disabling vehicles up to the size of a small delivery van or truck that’s being used to run over people en masse.

7) Baby Animal Petting Zoo: Nothing says fun like petting a baby lemur that’s half asleep.  Oh man, look at how closed the baby lemur’s eyes are.  He’s barely half awake even when you pet him.  Cute little dude.

8) Prepositioned Mass Casualty Aid Station: Let’s face it, even the best of well laid wartime plans go wrong.  You could have your fighting positions manned by Rambo and John McClain, but casualties are still going to occur.  So you’ll need an aid station on site that can treat the wounded while the police take 27 minutes to clear the shooter(s) and the medevac helicopter(s) can arrive.  It’s best to man this point with an experienced mass trauma surgeon.  Again, make friends with one if you can to keep your costs down.  Otherwise hire one off duty on a moonlight gig.

9) Clown Show: [insert joke here]

Enjoy the party!

Wrigley Field – temple of the baseball gods

Most of the time work can force you to do unpleasant things.  Sometimes work can force you to do awesome things.  And so I found myself directed to Wrigley Field for some work team building thing while on travel to my remote location.

I’ve only ever been to one ballpark and that’s my home team.  Wrigley was number two.  I had no skin in the game but my remote colleagues from Chicago were mostly Cubs fan.

The Reds beat the Cubs though which bummed them immensely.  Though the Cubs won the division again this year, so we’ll see if they can mount a repeat.  I don’t think so, but we shall see.

Wrigley is an interesting place.  It’s kind of a dump, but I love that about it.  It’s a wonderful place that it’s still in the old neighborhood and isn’t a super faceless corporate behemoth of a stadium.  I hope they never replace it.

But, the Toyota logo is on the classic Wrigley sign.  And there’s construction across the street from the stadium that will likely house luxury apartments and such.  So not even Wrigley can escape the Giant Octopus.

Still, it was a good time, and there’s so much history in the stadium you can feel it.  Oh man, think of the near one hundred years of games in that stadium.  Entire generations of fans.  All without a pennant.  Now they have one again.  Will they have two, we shall see.

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Update:

I realized after writing this, the folly of one of my above rants against the Giant Octopus.  For you see, Wrigley’s name in itself is the tool of said Giant Octopus.  Wrigley bought the name rights to the stadium long before this was even a common sports thing.  The field itself was wrapped up in corporate sponsorship almost from the beginning.

However, we, and I mean I too, don’t tend to think of it this way.  Wrigley is just called Wrigley and we don’t tend to think of the connection to the chewing gum.  It’s weird like that.  If you walked up to me and said “Wrigley” I’d automatically assume you meant the ball field and not the gum.

 

 

The Arcturus Sicilian Burger Spectacular! (with chips!)

I think I’ve discovered that naming a recipe is far harder than writing one. I don’t know why, but I’m pretty sure I can blame myself [aggressively points at self in mirror]. I’ll generate these wild ideas in my brain and they’ll become food and I’ll get all the way to the end and I have no idea what to name the dish.

So I make this awesome burger and chips with a rough Italian take and the best I can come up with is to call the thing an Italian burger. But everybody’s already done that, right? There’s got to be like 67 online recipes called Italian burger. Boring. And in any case, most of the Mediterranean blood flowing through my veins is Sicilian.

But wouldn’t you know that there’s also about 37 recipes online called Sicilian burger. So what I need to do is meditate another name for my tasty burger and, no, wait, you know what, whatever, who cares, let’s go!

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The Arcturus Sicilian Burger Spectacular! (with chips!)

 

the burger

1 pound ground beef

1 pound ground pork

salt & pepper

1 Tbsp unsalted butter

1 ball fresh mozzarella cheese, sliced

8 burger buns

 

the spread

1/2 cup mayo

1 Tbsp sherry vinegar

1 tsp dried oregano

1 tsp smoked paprika

1 tsp dried basil

 

the relish

1 Tbsp olive oil

2 shallots, chopped

2 jalapenos, diced

1/4 cup sun dried tomato, minced

1/4 cup balsamic vinegar

3 portabella mushroom caps, diced

3 roma tomatoes, diced

1 Tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 tsp cayenne

1 cup white wine

1 bag fresh spinach

1 pack fresh basil

 

the chips

3 large russet potatoes

1 to 2 quarts frying oil

salt & pepper

1 Tbsp smoked paprika

1 Tbsp crushed red pepper

1 Tbsp dried basil

 

making the burgers:

In a large bowl combine the beef and pork, dust with salt & pepper, shape into 8 patties, then refrigerate. Remove from the fridge about a half-hour before cooking to allow them to come to room temperature.

In a small food processor or blender combine the mayo, vinegar, and spices and blend, then refrigerate.

Heat the olive oil in a large steel skillet over medium heat, add the shallots and cook until browned. Add the jalapeno and cook until browned. Add the sun dried tomato and cook until everything just begins to stick to the pan. Add the balsamic vinegar and deglaze.

Add the mushrooms, tomatoes, and tomato paste and cook for a few minutes. Then add the thyme, rosemary, and cayenne. Cook, stirring every once and a while until everything begins to stick to the pan. Add the wine and deglaze.

Stir in the spinach and basil, lower the heat a bit, and cook until the relish slowly approaches a final slurry-like consistency. You don’t want it too dry, but not too wet, it should stick together. Remove the relish from the skillet and set aside, keep it warm.

In a nonstick skillet, heat the butter over high heat, add the burger patties, cooking 4 of them at a time. Brown the patties on one side, about 3 minutes. Flip them, top with mozzarella cheese, cover the skillet with aluminum foil, and cook for about 3 more minutes for medium rare, longer if you desire.

Toast your burger buns, add the cooked burger patty with the mozzarella, top with the relish and the spread. Serve immediately.

 

making the chips:

Slice the potatoes into thin discs using a fine knife or optimally a mandolin on the thinnest setting. Wash the potato wafers in a large colander with water, shake loose as much water as you can when finished.

In a large pot or dutch oven, heat your fry oil of choice to 350 degrees. Monitor the temperature using a kitchen thermometer and maintain 350 degrees throughout frying.

In batches, fry the potatoes until they are at least light brown, or darker brown if you desire. Using a slotted spoon or similar tool remove the potatoes from the fry oil and set to dry on plates with paper towels.

When finished frying them all, add the chips to a large bowl. Toss them with salt & pepper and the spices until the chips are coated throughout. Serve them immediately with the burgers.

 

Let’s begin!

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To me, all beef burgers are boring.  Don’t get me wrong, I love them, but they’re so inferior to the mixed bag.  I go 50 / 50 with ground beef and ground pork.  The pork gives the burgers a better taste and keeps them moist and juicy.  Get ground beef that’s 80 / 20 fat ratio.  Don’t go buying that 90 / 10 or 95 / 5 crap.

80 / 20!  You only live once, so go all the way!  And I hear tell from Jesus himself from his castle in Hawaii that those who buy 90 / 10 or 95 / 5 ground beef worship the dark lord.  And you don’t worship the dark lord, do you?

When mixing the beef and pork with the salt & pepper do not overly squeeze the meat while combining.  You want air in there.  I typically shape the meat into 8 patties but if you want massive burgers go with 4 patties.  Or you can go to 12 or even 16 patties for small sliders.  Make the burger size you love.

This burger’s theme is indeed Sicilian or Italian or Mediterranean or whatever.  I channeled the ghost of Caesar himself but he got mad because he didn’t know why I was asking him about burgers.  So I use with fresh mozzarella cheese sliced from the ball.  But, you can use any cheese you want.  It’ll all taste great, but white cheeses will taste best.

Pick your burger bun of choice.  Buy good bread or cheap bread, just make sure to toast it, and it’ll all work great.  I think I got cheap potato roll buns, fine.  It’s all good!

The spread mayo is easy, just blend it all up.  If you don’t want to dance with sherry vinegar then use red wine vinegar.  But if you can, find and use sherry vinegar.  I’ve kind of become obsessed with sherry vinegar as an ingredient.  I’ve even found a way to incorporate it into Mexican dishes.  It’s so freaking awesome.  It gives forth a haughty laugh at the boringness of red wine vinegar.

You must, must refrigerate the mayo after blending so it can firm up into a spread.  Please kindly don’t skip this step or do it at the last moment or it’ll deconstruct when you put it on your hot burger and turn nasty.  Leave it in the fridge until you’re ready to serve.

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The star of this lunatic dish is the relish.  It will take some time to make, but trust me, oh dear it is great when you’re finished.  You’re essentially making this in phases.

Phase 1 is shallots, jalapenos, and sun dried tomatoes browned, sticking to the pan with a balsamic vinegar deglaze.

Phase 2 is mushrooms, tomatoes & paste, and spices, sticking to the pan with a white wine deglaze.

Phase 3 is a slow reduction into the relish / slurry with spinach and basil added for greenness, nutrition, and the necessary added final moisture.

I generally cook each stage to a very brown state.

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This adds flavor.  But, a lot of people don’t want to go with a lot of brown, they don’t like the bitter taste.  I totally get it, go with what level of brown you like.  Just keep in mind that whatever your final state is, the relish has to fit / sit on your burger.  If you make too much relish or you have a lot left over after topping your burgers it can become like a side salad or something.

While you’re slowly making the relish you can make your chips.

I’m just gonna go ahead and say this [sighs], I’m over fries [hates self].  I mean I love fries.  Who doesn’t love fries?  Nazis, and mythical Orc warriors.  But I’m kind of over fries.  I’ve eaten 73 different kinds of fries and they all blend together now.  Thin, large, light brown to dark brown, different toppings or no toppings, etc, etc, etc, etc, etc.  It’s all the same to me in many ways.

I will always eat fries, but in the interest of variety it’s necessary to shake things up in life.  More and more places are thankfully offering homemade chips now.  So I decided to do the same.  Variety is awesome, it keeps you honest and open.

Go get a mandolin.  This tool is awesome.  You can slice up your potatoes in mere minutes.  And you can use the mandolin for so many vegetable needs later on.  Also make sure you have a deep fry kitchen thermometer.  Do not fry without this tool or you will fail.  The chips are very thin and consistent oil temperature is a must to get the right even brownness you need.

I fried using vegetable oil.  Lots of folks use peanut oil.  You can probably also use canola oil or corn oil too.  It’s up to you.  Just please, please be careful.  Frying at home is a mess and is inherently dangerous.  Never execute home frying operations without a plan to keep you from burning yourself, a means to cover the pot with a lid in an emergency, and a fire extinguisher.

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Fry in batches, do not crowd the pot.  You want the potatoes at least a little brown.  I find light brown to be the tastiest.  But you should shake it up.  Do some batches light brown, others medium brown, maybe one batch dark brown.  Again, variety.

Use the slotted spoon or equivalent to remove the chips from the hot oil.  Let as much oil drain off as practical via the spoon back into the pot.  The paper towels will help with this draining too.  You don’t want a final chip product swimming with any oil.

Let them dry out on the paper towels for a bit.  Then toss them with the spices in a large bowl.  If you don’t want to dance with smoked paprika use regular paprika.  But seriously, go get smoked paprika.

If you have leftover chips but them in an airtight container.  No need to refrigerate, but eat them within one week.  They’ll not have a long shelf life, they’re homemade.  If you eat them as leftovers and you might find they’ve turned soggy in the container?

If so, take a baking sheet, cover with aluminum foil, add the leftover chips, set your oven to 350 degrees, and bake the chips for about 3 minutes until they’re crispy again.  Do not preheat the oven first, I mean really turn the oven to 350, start, and immediately put the chips in.  They’re already cooked, this is just to get the crisp back.  Anything longer and they’ll burn.

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Oh my, I’m so fucking awesome.

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Keep the relish warm as you get towards completion, do not, do not let the relish get cold.

Get out a nonstick skillet for the burgers.  Some folks will say you need a stainless steel skillet to effectively brown the burgers.  They might be right, but to me homemade burgers with ground meats can get stuck and fall apart in a steel skillet far too easily.  Maybe that’s just my lack of skill?  Not sure, but this is how I do it.  Do it the way you prefer.

Medium rare timing will depend on your own experience with your skillet, range top, and other atmospheric conditions.  If you have a full moon out, add 13 seconds to each side.  For me, it’s 3 minutes a side over high heat gets me to medium rare.  Experiment to get to yours.  Cook longer if you like your burgers more well done.  Whatever you do, tend to trend towards the highest heat possible in your pan.  This will help with the delicious browning.

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Flip them, add the mozzarella slices, and tent the pan with foil so the cheese can melt as you cook the second side.  Sliced fresh mozzarella balls are not going to overly melt in only 3 minutes.  This is fine to me, see above, as I think it’s nice and creamy.  If you want it melted further just cook the burger a little longer with the foil on.  Or, like I said earlier you can pick another white cheese you like.  Or, you can always slice the mozzarella way thinner than I do.

Toast the buns, please.  This is an important step.  Non-toasted buns aren’t as delicious.  As soon as you’re ready, top the buns with the burgers, add the relish, and spread the mayo.  Chips on the side.  And you’re off to a delicious wonderland where meat and potatoes warm your stomach, brain, and soul.

Enjoy life!

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retail stores are doomed

I didn’t choose my doggies’ brand of kibble (aka kibs).  Their kibs was chosen by another human who I no longer talk to.  But, it’s what they’ve always eaten.  They love it.

When I wake up in the morning they bounce off the walls because they know after a few short minutes in the backyard they get to eat.  The countdown towards dinnertime is when they’re most active and excited throughout the day.

So you better believe when I heard the retail store (Pet Valu) would no longer carry the brand on site I went into a bit of a mini panic mode.  Said retail store gave no valid explanation for why they were no longer carrying the brand.  They claimed that the company no longer makes it, which was untrue.

Anyways, I ended up trying to find another retail store but eventually gave up and went online to buy it.  How does one buy 30 pound bags of kibble online?  The thought never really crossed my mind.  Bags of dog food are large and heavy.  It’d be like buying huge bags of mulch online.

And yet, I found the brand online and for a decent and cheaper price.  I bought two bags.  What was my cost to ship 60 pounds of kibble to my front door?  $0.  Nothing.  It took me three minutes to make my purchase.  I did it from my cubicle.  I didn’t have to drive to a store.

Retail stores are doomed.  Doomed.  If they can’t compete on price, on saving you time, the only card they have left to play is that shipping things online can cost money.  But if online retailers just front the shipping costs?  It’s over.  There’s nothing else retail can offer you.

I’ll always buy my food in person because I want to handle my own produce and inspect it.  Other than that, I don’t really know what I wouldn’t have shipped to my front door.  Eventually we’ll all find out.

Niagara Falls – on a cloudy workday

You’re not supposed to visit wonders of the world ad hoc. You’re supposed to plan this stuff out, make a day of it, or whatever. As always though, when work sends you somewhere you need to remain flexible.

I was supposed to be in Buffalo with my boss for two days of stupid meetings. In his typical manner (I don’t like my job) this trip was booked on about two days notice. We get stuffed (for his loyalty points) at a hotel well to the east of Buffalo itself.

We get into Buffalo–Niagara International late Monday morning, and go straight to an office. But instead of taking the allotted four hours, it goes for like 90 minutes. Then the dude looks directly at me and he’s like, “Are we done?” Uh, yeah sure, why not. Don’t have to ask me twice.

So all of sudden it’s like 2pm and I have the rest of the day. I’m in Buffalo, so now what? Hell, Niagara Falls, that’s down the road right? Sure, why not. But he’s got the rental car. Fortunately, he’s probably more of a loser than I.  He just wants to sit in the hotel. So I get the rental car keys he kindly offers. So, apparently, now I’m unexpectedly driving to Niagara Falls. Okay.

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American Falls.

Once upon a time, before cheap discount air travel changed all of global travel, people vacationed or traveled to where a train or car could get them. If you lived in the American Northeast or Middle Atlantic, you didn’t jet set to Cancun or visit London or Iceland. Instead, you drove to places like Niagara Falls. For a good long while Niagara was the number one honeymoon destination on the planet. No more.

As I drove the back roads to Niagara from east of Buffalo I was struck by the starkness of the typical rust belt urban / suburban wasteland I’ve previously encountered. More than half the billboards were for things like opioid addiction, plastic surgery, and the like. It was like driving through other formerly paramount Northeastern tourist destinations that have been gutted by cheap air travel, such as New Hampshire’s White Mountains.

The swankiest looking building in downtown Niagara is (sigh) the freaking casino. Everything else looked burnt out, old, nostalgic from a different happier age. What’s been Cancun’s gain, is Niagara Falls’ loss. I’m not sure what to entirely make of all this, but it is what it is. That being said, Niagara Falls doesn’t disappoint.  It’s an awesome place to visit.

I was there on what turned into a cloudy summer afternoon. I kept fearing it would pour rain but I figured it was worth the risk. It misted a bit here and there, but otherwise the weather cooperated.

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Long distance shot of Horseshoe Falls from Prospect Point.  Note tourist boat getting a good soaking.

Niagara Falls is actually a series of falls. Combine them all together, and depending on how you count, it’s essentially one of the top three waterfalls on Earth.

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Handy map for reference.  Not my shot.

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Looking north down river into Niagara Gorge.  Note Rainbow Bridge, aka Department of Homeland Security parking lot #428.4b.

I ended up at Prospect Point. You can park there for a small fee. Walk over and you’re at American Falls.

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Out of all the places I’ve visited in America, this was the most international I’ve ever seen a tourist crowd. I was one of the only home team members there. Almost everybody else was from elsewhere on the planet. This was on a summer weekday. So my only conclusion is that the international community is more into Niagara Falls than regular Americans. I guess USA folks take it for granted? Or maybe Americans prefer hanging out on the beaches of Cancun over seeing a big waterfall? Not sure.

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American Falls Rapids.

Prospect Point is very crowded. You get a good view of the American Falls though. In the distance you can see Horseshoe Falls. But the best way to go is to walk a bit. Head across the bridge to Luna Island and Goat Island. It’s less crowded and your view of the Falls are better.

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American Falls Rapids with American Rapids Bridge.

You could truly make a whole day at Niagara. Maybe not a whole week, unless it was actually your honeymoon and you were otherwise occupied, but a whole day yes. You could walk the Falls on both sides of the border. You could take the old fashioned boat to get soaked by the Falls. There is also a walkway near the Cave of the Winds where you can get soaked on foot at the base of the Falls. You could also hike all the trails and get a good view of all the preparatory rapids. It’s truly a full day awaiting you.

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American Falls from Luna Island, where your doom over the Falls is literally three feet away from your face.  So awesome.

I was there for a few hours. I’ll be back.

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PS I posted this groundhog a few weeks back. The answer to the riddle was Niagara Falls. This dude was just going about his day about four feet from the edge of Niagara Falls. You can see the mist in the background of the shot. The little guy (or gal) knows his (or her) stuff. I’m sure the groundhog fatality rate at the Falls annually is zero percent.

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Toke up little buddy!

lunatic (not boring) salad

Life is full of risks. If you take upon your shoulders the profession of Bear Baiter you should expect some high medical insurance premiums. But if you post an unfavorable recipe on your degenerate blog, oh well, you’ll live.

However many years I didn’t post any of my cooking here was due to many things, timid behavior, failure, laziness, whatever.  Only a handful of recipes have gone up, all I’m rather proud of. I’ve still got many more of those. But how about one (of many) I’m not too sure of? It’s all good. It is what it is. It’s food, it’s good, so who cares if it’s not necessarily indescribably great. But seriously it’s still good stuff.

I hate boring salads. There’s no point. You can get nutrition in so many awesome ways. Who wants to get their daily greens via apathy? Not me. On the other hand, places that charge their customers $11 for a lunch salad should be firebombed. It’s just salad.

So we built this exciting main dish salad you can make on a weeknight in less than a half hour. If nothing else, it’s not boring. Whether all the freaky flavors in here will excite you or drive you away is entirely dependent upon your palate and preference. For us, I dig this kind of stuff, so badly.

 

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Let’s go!

 

lunatic (not boring) salad

bags of fresh greens

1 head broccoli, chopped

1 apple, sliced

1 carrot, chopped

1/4 cup olive oil

1 shallot, diced

3 fresh cherry peppers, diced or 1/4 cup jarred

3 cloves garlic, minced

1/4 cup white wine

1/8 cup sun dried tomato, diced

1 anchovy tin

1 lemon, juiced

1/8 cup sherry vinegar

1 basil pack, chopped

pepper

2 Tbsp mustard

1 pack pine nuts

1 pack pancetta

1/2 cup parmesan / reggiano

in a large bowl add the greens, broccoli, apple, and carrot

in a medium sauté pan heat the olive oil, add the shallot and brown, add the cherry peppers and garlic and brown, deglaze with white wine

add the sun dried tomato and anchovy and cook for about 5 minutes, add the lemon juice, remove the pan from the heat and let cool for a few minutes

transfer the pan mixture to a blender or food processor, add the vinegar, basil, pepper and mustard, blend and let sit

without cleaning the sauté pan, add the pine nuts and pancetta and cook until both are crisp

toss the dressing with the greens, add the cooked pine nuts and pancetta, sprinkle with the parmesan

 

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Let’s begin!

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Just get a big bowl and toss the greens, broccoli, carrot, and apple in there.  Chop them as you please.  Feel free to substitute any fruit or vegetable you desire in your salads or to add more.  It’s all good.  But have at least three fruit or vegetable options in addition to the greens.

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The star of this dish is the vinaigrette and this sauté pan is your tool.  You’ve got your shallots and peppers to brown as you desire, then the sun dried tomato and anchovy to provide some added bite.  White wine deglazes, and the lemon juice to somewhat even it out.  Cherry peppers have some high heat, you can use jalapenos or even regular bell pepper and it’s fine, just cook them a bit longer until they’re soft.  You want almost all liquid gone but no overly dry.

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Process or blend it all up with the sherry vinegar, mustard, basil, and pepper.  Do not, please do not add any additional salt.  The anchovy already has your back on that.  If you left the anchovy out because you don’t like the fishy taste or whatever, you add some salt then.  If you don’t want to dance with sherry vinegar, use red wine vinegar.  You should have a nice dressing at this point.  If it’s too thick, add just a touch of water and blend again.  If it’s too loose, you can add a bit more mustard, or just leave it.  As long as it can coat your vegetables you’re good.

Oh but we’re not done yet.  Because who doesn’t love bacon and pine nuts?  I mean, I guess there might be somebody, somewhere who doesn’t.  If so, they’re probably aliens, report them to the authorities.

Toss the vinaigrette in the large bowl, add in the pine nuts and pancetta, sprinkle over the parmesan and go.

No matter what happens, one way or the other, you’ll not be bored.