good times, man, good times

Shakshuka

Made this for brunch today. More info on the flickr post.

Clay Davis has a way with words.

Dear Tumblr

Are there any plans to expose Artist, Track and Album data for audio posts in the API? I would be super happy if you did.

Your humble servant, etc, etc

Joe

Joke Neutrality · trenchant.org daily · August 10, 2010

Hjinks ensue when an 18th-century US Navy warlock and a body-stealing pirate are transported to 1980s Newport, Oregon.

(via evaheinig)

johnholdun:

You should have seen my face when I saw this photo. (by andreas612, via alice44)

Strumming is the part I find hardest. Maybe it’s my soft, girlish hands, but i?ve struggled to find a comfortable strumming technique.

Noting this down before I lose the little notebook into which I scribbled the recipe.

This works out well with my breadmaker but isn’t really suitable for a delayed bake.

I put the liquid in first, followed by the grains, then the other dry stuff. I use the regular wheat cycle and a 1kg loaf size.

You might like to experiment with varying the liquid and the flour quantities to get it perfect for your breadmaker.

One thing, though: the vinegar is the magic ingredient that really brings out the flavours of the seeds. Don’t leave it out.

Ingredients

400ml of liquid made up of:
- large dash of oil
- large dash of vinegar
- 2 or 3 tablespoons of plain yoghurt or milk
- mostly water

Grains
- 1/4 cup of sunflower seeds
- 1/4 cup of oats
- 1/4 cup of kibbled wheat or rye flakes

Dry stuff
- 1/2 cup of white flour
- 3 cups of wholemeal flour
- 2 1/2 cups of surebake (yeast & bread improver)
- 1 tablespoon of sugar
- 1 1/2 teaspoons of salt

also_huey: EPIC