put it in my mouth

baking the revolution
April 28, 2009, 5:58 pm
Filed under: Uncategorized

OK, so I get that everyone is all worried about swine flu, but there is some other crazy shit happening in Mexico that is going unreported: a group of “bandits” broke into Trotsky’s mausoleum, stole his ashes, and baked them into cookies. Look!


This is unconfirmed and probably fake, seeing as the internet often lies to me and also Trotsky was buried, not cremated. But I will not let these “facts” take away from this amazingly crafted statement, which the Mexican anarchists included with the cookies that they sent to the media and various Trotskyist groups:

We propose to give new light to the idea that history does not end with the past and still a small group of bandits can give new direction to fights thought long to be frozen in the time. We want to expand the fight to include dead objects of the past that hold hostage us in the present.

Nevertheless, if Trotsky is right about the history, we do not determine anything, but we are only characters whose actions were written in the revolution of October. As was his destiny, coincidentally, to come to be a cookie.

The ones that receive these cookies have a decision. Through time, the act to consume enemies have been seen as a way to absorb their powers. On the other hand, consuming the body and the blood of the dead person as a sacrament have also been a form of worship. We would want to indicate that, at any rate, the result is always shit.

For those a little delicate, we have tried them, and although they be a little sandy, they are delicious. The green dots, by the way, they are just candies.


carrot sweet potato soup
April 19, 2009, 8:48 pm
Filed under: Uncategorized

I love soup. It’s delicious, easy, cheap, and infinitely variable. Plus, it’s pretty much the only comfort food that you won’t feel bad about eating on a daily basis. I eat soup on a daily basis, and I eat this soup a lot.

I was initially wary of adding tofu to a soup, mostly because I’m wary of vegetarianism and all its manifestations. But in a roundabout way the tofu actually makes this soup — its non-taste isn’t noticeable, and it lends the soup a thickness that means that you can have this as a meal and not be hungry five minutes later. This picture is ugly, but I promise the soup is quite attractive; I am just a poor photographer. Please think of my blog as, like, the opposite of internet dating. Everything is actually more attractive in real life. Really.


2 medium sweet potatoes
4 carrots
1 onion
olive oil
1″ cube fresh ginger
a few shakes of soy sauce
1 box silken tofu
4 c. stock
also: cayenne pepper, salt

* this requires a blender

Peel the carrots and the sweet potatoes, and cut into chunks of roughly equal size. Chop the onion, and peel and grate the ginger. Heat a tablespoon or two of olive oil in the bottom of a stock pot, and then add the onion over medium heat. Saute until nearly translucent, then add the carrots and sweet potatoes. Stir them around, just so they become coated with whatever oil is left in the pot, and then add the chicken stock, the ginger, a few shakes of soy sauce, and however much cayenne you’d like. Raise the heat to high until the stock boils, and then simmer for about fifteen minutes, or until the potatoes are soft.

Meanwhile, chop up the silken tofu into cubes. Puree the tofu in the blender. Once the potatoes are soft, add the tofu to the pot and stir. Remove the soup from the stove, and puree in a blender (or with an immersion blender, if you are fancy). Salt to taste.

um, yes please
April 17, 2009, 2:22 pm
Filed under: Uncategorized


Apparently, Kellogg introduced these in January, and Scrabble Cheez-Its are now widely available. [via Endless Simmer]

Pistachio Pound Cake
April 11, 2009, 4:17 pm
Filed under: Uncategorized | Tags: , ,

Sometimes you need something that is plain and simple and good. This pound cake is plain and simple and good.

I adapted Martha Hall Foose’s recipe for basic pound cake recipe in her lovely “Screen Doors and Sweet Tea.” This made an obscene quantity, and in the future I would half it. But that did mean that, in addition to the 10-inch loaf, I had enough batter for two smaller mini-loaves. Please tell me these are not fucking adorable!


3 c. all-purpose flour
1/2 t. salt
1/2 t. baking powder
2 sticks unsalted butter
1/2 c. vegetable shortening
3 c. sugar
1 t. vanilla
1/2 c. pistachio paste
1 or 2 drops green food coloring (don’t laugh, this is worth it)
5 large eggs
1 c. whole milk

Preheat oven to 325 degrees. Sift together the flour, salt, and baking powder. In a separate bowl, beat the butter, shortening, and sugar at medium speed until fluffy. Add the vanilla extract, pistachio paste, and food coloring. At a reduced speed, add the eggs one at a time, thoroughly incorporating without overbeating. Alternate between adding the flour mixture and the milk, ending with the milk.

Pour into a greased and floured loaf pan (or pans), and bake for about an hour and a half, until a toothpick comes out clean. Cool in the pan for ten minutes, and then remove and cool completely on a rack.