Detroit transplants living in Dallas
stuff that doesn’t fit anywhere else has a home so it can feel cool too
Eater reminded me that there is a TON of new foodie stuff opening soon downtown, and my immediate favorite would definitely be Wing Bucket less than a block from my front door. It’s hard not to get excited about the availability of wings until 4am, but the take away beer/wine sales until 2am will fill a very important untapped (pun!) market…
I feel like someday I will be paying for therapy to overcome this blog’s abandonment issues.
Now that I’ve lost all of my regular viewers for lack of updates, I’ve decided to revive this thing.
Stay tuned.
I’m not drinking any less…
I’m just drinking crappier beer.
[Via Gizmodo]
I don’t know if this is really the world’s longest slide or not. I don’t give a fuck. I just want to ride this thing. Internets, make it happen!
This is probably the most simple and easy to understand explanation I’ve heard of the credit crisis we’re all going through. So now we know about the problem, how the FUCK do we FIX IT?
The Crisis of Credit Visualized from Jonathan Jarvis on Vimeo.
Come join us in Ferndale for a pub crawl to celebrate someone who is old.
Check out the Evite.
Matt's Bday & Justin's Moving Party
We wish everyone a Happy New Year!
“You can always count on Americans to do the right thing – after they’ve tried everything else.” – Winston Chirchill
It has been a while since I’ve posted… sorry. Lots of strange and borderline exciting things have been happening (OMG House is back on!!) and as a result blogging hasn’t exactly been at the top of my list of things to do.
Still, most of you don’t give a shit about that, so here’s some food.
Greek Pasta with Tomatoes and Black Beans
-or-
$7 For 2 Dinners For 2 People
-OR-
A Modern Take on Frugalism for a Modern Economic Crisis
Serves: 4
Prep. Time: 10 Minutes, Cooking Time: 15 Minutes, Total Time: 25 Minutes
Ingredients:
2 (14.5 oz) cans Italian-style diced tomatoes or Del Monte Stewed Tomatoes, Italian
1 (15 oz) can Bush’s black beans, rinsed and drained
10 ounces fresh spinach, washed and chopped
8 ounces Barilla penne pasta, cooked
1/2 cup Athenos reduced-fat crumbled feta cheese (we substituted Mozzarella because of C’s aversion to icky Goats)
Directions:
Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.
Who knew that a punch in the face in slow motion could look so fun? I couldn’t stop laughing at the face jiggles…
UPDATE: Now with 4x more working video goodness!
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