mmg

all of my knowledge comes from reading and lots of trial and error gardening in boxes in my parents' backyard growing up, so i would love to see something legit

so jealous looking at all this

i'm a beer rookie, but learning...been hearing about roggenbier and i want to try one, anyone got a recommendation? i'm all about rye right now

why is kirsten dunst in movies? she was okay in virgin suicides, but other than that...?

If you're having trouble getting into Russian lit, and gulags are getting you down, you can also try Gogol. Fewer Americans read him but he's great, and funny. Plus his personal history is crazy.

greeneggs, can you ask her how much the waist etc stretched? love that color...

^ mmmm want those....

last few portland pics, orange and caraway sweet bread

hazelnut and chocolate pie holes, moonpie

back in la, my sister wanted to try cook's tortas. pork/garlic mojo, veggie/unbelievable cheese (grilled, then put in the sandwich), skirt steak/chorizo/spicy guacamole, and something with steak that i don't remember.

and strawberry cream cheese empanaditas

waffle window (http://wafflewindow.com/) - basil, bacon, and brie

ham, gruyere, maple syrup

davis street tavern - short rib with kale, parmesan aioli

olive oil cured tuna, pickled celery (the bread on these sandwiches was perfect)

bread pudding, brown sugar and brandy sauce, salted caramel ice cream

is there a pair of 3sixteen+ 20BSP in a 28 at SELA by any chance?

hot boneless

hot / spicy peanut

well-done fries

chili cheese tater tots!

B i want you to get a better camera purely for luxurious beer color purposes. please

that eg jacket

weidna, like moa said, the spots are in portland. if you want some good la area brunch spots though i can give you some, especially pasadena spots. in particular: if you like the look of the mini bread pudding, go to Union Bakery in south pas (corner of fair oaks and monterey). best kept secret in the area.

also, brown sugar kitchen, yes! took a pretty terrible pic when i was there last...bacon biscuit, fried chicken, waffles. not my finger.

mini bread pudding

egg, bacon, tomato jam

egg, cheese, (hidden) sausage

oh dang how did these non-egg items get in here

banh mi

tried some new dranks

french toast

so custardy

ham and asiago omelette

benedict

mary the sufu lurker may have to bear full responsibility in repping pasadena, ha!

it's not a SELA party if i'm not lurking it -- in person

i believe thinfinn is in germany

mmg, where is that from! that looks ridiculous

hey sam -- mayfield bakery in palo alto. it is pretty darn good. one of my main go-to's in the area

angry bump for adding 45rpm gauze and not telling me and selling it before i noticed it

does anyone, by some miracle, have suggestions for where to find converse collabs in tiny sizes? does anyone ever even make size runs that go below 7?

sigh

^You know we'd all love post-wash pics of those...dang. Nice.

Also: quick interest check, I've got a size 38 born tuff jacket worn twice, way too big for me, collecting dust in my closet. Would sell for cheap if you can give it a good home, pm me...

ps your friend's chicken looks good but he needs to rest that fucker for 10 minutes or more, the flavor is all over the cutting board. I get virtually no juice runoff when i carve at all, yet my chicken is really moist.

absolutely, and that's what i told him when i saw the pictures, but he's an experienced chicken-man and he said he rested it plenty. apparently there was just an insane amount of juice, and it was flavorful and moist despite the runoff (although personally, i wouldn't necessarily want my chicken quite that juicy, and i'm more into pan-dripping-gravy anyway).

the half-can suggestion is for gigantic steroidal american birds and he's in china using smaller ones, so that may also account for some of the extra-juice issue.

bird on a rack breast-side down at first, the juices flow into the breasts while cooking, flip over and turn up the heat for the last 15-20 minutes to crisp the breast skin and ensure doneness. easy and pretty reliable.

or: open a can of less-flavorful beer (eg budweiser), drink/pour out half, drop some herbs or seasonings in the can, and then put it in the center of a roasting pan. rub the chicken with oil/salt/pep and place it on the can (can in the cavity, looks like the chicken is sitting up in the pan), roast.

recommended the beer method to a friend and he took pictures. he also added a cajun rub.

sitting up in the oven

carving, juices

superbev -- makes sense. i've only read a few PKD novels myself so i was curious. he's a wild read, sure you'll enjoy it.

if you like him, definitely do check out DADOES. it's the rough basis for Blade Runner, and it definitely got 're-imagined' in the adaptation. i think they're both amazing in their own ways, although maybe not everyone will agree with me on that...