For anyone who's interested (mostly Josh)...

We have Harpoon Hibernian Ale on draft at the bar.

My review..... meh.

Predictable, really, considering Harpoon's tendency to occupy the gross-to-meh spectrum.

If you want a real Irish-style red ale, I'd avocate seeking out the Pennichuck Engine 5. It's delicious.

Sneak in all quiet-like. Like a fish.

It seems to be in fashion to choose an official fish these days.

Therefore, I hereby declare the awesomely-named Patagonian Toothfish (fuck those assholes who renamed it "Chilean Sea Bass") the National Fish of my blog.

Not only is it a delicious mercury-steeped treat (I know, I know, I must lean toward vegetarian fish), but it is in part responsible for the landing of a record-breaking colossal squid.

Calamari rings the size of tractor tires. I imagine those would be a bit on the chewy side...

Whoa there, Wild Thing.

Hey kids! This post marks the official beginning of Sheena's Opining About the Red Sox Season. We are 39 days and 53 minutes away from Opening Day. I'm sure y'all are just as excited as I am.

Anyway,Boston.com (and indeed the whole region) is all a-twitter over "Dice-K," but for me, the matter at hand is Jonathan Papelbon's hair:


Yes, he's going for the "Wild Thing" association, which I dig, but somehow it doesn't fly as well during spring training. Here he just sorta looks like a rapist trucker. I think the mojo-enhancing power of weird hair should be reserved for the regular season, but that's just me.

Meanwhile, observe the clever conversion of a Damon jersey.

Stay tuned through the season to read more about my thoughts on Red Sox grooming habits and occasionally the manner in which they play the base-ball.

She's a squirrel-crushing, deer-smacking, driving machine!

This month finds me at a new job (in addition to twice-weekly beer spilling), parked at a desk and delighting in spreadsheets, invoices, and trying to get rid of phone solicitors. I know, you're wondering how I can handle all of the glamor in my life. I tell ya, it's rough.

The fun thing about living in the country, aside from the lack of good pizza or New York Times delivery, is that you must drive. A lot. To get anywhere. The bar is about 30 minutes (as the Sheena drives) from home. The new office is across state lines in Massachusetts, just a stone's throw from Boston. Ginger and I are going for some sort of Volvo mileage record.

I usually take Rte 93 all the way from Manch-Vegas to my office. This way, while I must counterintuitively drive north in order to go south, I can usually haul Volvo ass once on the highway.

This morning, I had an appointment too far to the south in NH to justify the north-then-south route. So, I manned up and went from 101A (lots of lights and assholes), to Rte. 3, to 95/128 (New England's most confusing highway). From there, I planned to hop onto my good friend 93 to get to my office. I had never done this on purpose before, but I figured that if 93 North has an exit to get onto 95, I could certainly get to 93 S from 95 north of Boston. Makes sense, right? Or, at least it makes sense to a non-Masshole who's not yet a full cup of coffee into her day.

As it turns out, getting to work is overrated. Why drive to my destination when I can burn a whole lot of the gasoline I purchased yesterday by taking a jaunt through the Metro-Boston area? What is a Wednesday morning without driving the length of the Tip O'Neil tunnel south to north? A wasted Wednesday morning, that's what. I was thisclose to picking up the phone, calling in stupid, and going home to pout.

I guess I'm not yet the commuting champion I thought I was. I suppose it was an instructive experience, but when you've already spent an hour in the car, it becomes difficult to correct your navigation error patiently. I did, at one point, scream "What the fuck is going on?" as I passed an exit for Walpole, which is south of Boston. This is the second time 95 has bested me (the first time, I drove to Waltham on my way to Beverly from NH (trust me, it was stupid)).

I suppose the more time I spend tooling around the commonwealth, the more likely I'll be able to realize my potential for asshole driving. I look forward to the day when I can blithely make a left-hand turn around someone from the right.

The troubling thing? I think watching the needle edge further down the tank might be worse than getting felt up on the N train. Is that weird? Yeah. Thought so.

____
In case anyone's wondering about the photo and title theme of this post, I had the Canyonero song stuck in my head during a pitiful daydream that involved piloting the mighty Hubertus over the highway median.

Nothing says "I love you" like a dead rodent.

Today, I received the best valentine ever. His Gusness killed a mouse and laid it at my feet. It was very romantical. I plied him with Greenies, and he spent the rest of the afternoon lolling on his favorite perch looking pleased with himself.

I'm pleased that Gus is taking another crucial step towards becoming a real cat. We'll be working on the outdoors business more when it gets warm again. There's no convincing him to go out in the cold, much less the snow.

Oh yeah, we've had a metric shit-ton of snow. I don't know if anyone heard any excitement over the mystifying appearance of winter weather in February. It came, saw, and bitch-slapped us around a little. The snow is all light and feathery, which makes for easier clearing, but it's been falling fast pretty much all day.


Even more exciting than the first proper blizzard of the winter, is the first Brooklyn-New Hampshire visit of 2007. Carson has dusted off his best black turtleneck sweater in anticipation. I expect there'll be a fair amount of eating, drinking, lounging... and perhaps a little romping in the snow?

And I think I speak for everyone when I say that we'll wish Toby were her.

Oh la la! C'est super-cool!

It seems likely that I'm going to get some back-sass on this, but I'm firmly of the opinion that everything is cooler in French (and in France in general, those folks know how to live, talk about the War all you want). No, it's not some kind of Stockholm Syndrome after years studying French. I do not wake up in the middle of the night screaming "Où est la bibliothèque?!"

So, it's no surprise that I'll play and replay "C'est la mort" by Stereo Total because I like the nonsensical lyrics... in French. Nor should it surprise you that I'm a devotee of Clotilde and her blog, Chocolate & Zucchini. First of all, the subtitle of her soon-to-come book is "Daily adventures in a Parisian kitchen." Now, THAT sounds cool. Mostly because the implication is before the adventures in the kitchen, there are adventures in the Parisian markets which are wonderful and embody everything that food shopping should be (tactile, local, daily, social... I could go on. Now imagine talking about some neat purple carrots with a vendor... in French. See? Automatically cooler.). Of course, in my head, Clotilde is cooking in the kitchen from Amélie, and shit, I wanna do that (even though I currently cook in the most rockin' kitchen in which I've ever had the pleasure to wield a Wüsthof, it's not, you know, in France).

Clotilde's recipes allow me to indulge the crazy on a few levels. First, she tends to title recipes in French, which gives me permission to write them in The Book of Greatest Hits as such without feeling like too much of a tool. Second, when baking her cakes and whatnot, I bust out the old metric digital scale, thus engaging in a deliciously precise baking process (Seriously. Fuck cups. When are we living? Le Moyen Age? I cannot tell you how crazy I feel scraping sticky ingredients out of cups for recipes; "But. If. I. Don't. Get. It. All. Out. The. Finished. Product. Won't. Be. Right." And then my mother doses me with a glass of Malbec and I forget to set a timer and it's all ok.).

But more than anything, it's just that culinary terms are so much better in French. My favorite example is the bain-marie. It's the hot water bath in which you bake your crème brûlée . It's the pan of boiling water that melts your chocolate. It's also, very poetically and awesomely derived from an alchemy term, according to Wikipedia. I previously thought it meant "Mary's bath" as in the Virgin, but I guess I was wrong. It turns out that it's awesomer, invented by an alchemist called Mary the Jewess.

Now, you tell me, would you rather bake a crème brûlée in a bain-marie or a hot water bath? While we're at it, is not crème brûlée more appetizing than burnt cream? You may argue that the French makes it all seem so impossibly grandiose, but I think that's what makes it so great. You think that crème brûlée is some insurmountably difficult dish, but it turns out it's just a soft custard baked in a hot water bath (it's the torching that makes it fun and grand, and gives you that wonderful crack when you break it with a spoon).

Today's awesome French culinary term, as learned from C&Z: abricotage. This is the method whereby French patisseries get the pretty shiny glaze on tarts and whatnot. It apparently involves heating some apricot jam with a little water until it's thin-ish and spreadable. The combination, aside from adding a pleasant fruity flavor, sets up and makes the confection look like a work of art.

Abricotage sounds so much cooler than "paint with melted apricot jam," no?

So, in honor of abricotage and the bain-marie, and because it uses both, it seems that I'll be attempting this cake for Sunday dessert. Thanks Clotilde!