Thinking about rocks

Drove by a semi today, out on the highway, with the following (and only) info on the trailer:

"Rock Leasing"

Now, I knew times were getting hard, but I thought most people could still afford to buy outright.

Made me think, though, about other stone-age businesses we could start:

Chock full 'o chert
Good Schist, Inc.
We gypsum (law offices)
House of Pumice
Alluvial fan clubs

Whataya think? Got more ideas?

Old stuff

Here are few tidbits that have been knocking around on my Palm for a while, without becoming anything really unified. Take 'em as they lie.

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Overheard in various parts of the world:
"We don't even have it hardly like we used to."
"low-flying fruit"
"She has the brain of a doughnut..."
"... And it's two o'clock in the morning, and I'm going, 'I don't even know what an algorithm is! ... I bought $500 worth of books, and they're all black and white pages, full of words and numbers ..." Graphic artist, overheard describing her one try at programming.
"I'll make you a leader if I have to kick your butt all over this church building!"

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Like Car Talk, here are some members of our staff:
Our Vietnamese - German - Afghan media critic: Hau Bohring Izzat
Our Mid-east anonymous restaurant reviewer Hassan al Reddy bin Deir
Out folk music expert, Fayaid Al' hammer
Our Pho chef, Breakfast Nguk
Our Sarbanes-Oxley compliance team is five guys named Donald: Don Aske, Don Telle, Don Geaudare, Don-Luke Tooclosely, and Don Wannaknow, with our deminutive French compliance officer, "Standards" Toulouse.
Our Portugese chef: Luca Howbeautiful
Our Recall coordinator: Dayall Doodat
Our Carburator technician: Norma-Lee Aspirated
Our Hot tub installer: Jacques Kuzzie

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Listen, it ain't easy ...

Tossing bits of crispy cod leftovers to a dog while filming.

Thoughts of Pie

As one of Walt Kelly's characters asks, "Why is you so obsessed with thoughts of pie?"

We find that pies, from the Achatz Pie Company, are a crucial part of our lives, and we went looking for something to showcase their fruity goodness. As is so often the case, the Ann Arbor Potter's Guild sale had just the thing: these vaguely Mayan-looking triangular plates from Sue Woestehoff.

As an aside, some other potters we like and whose goods are in daily use on our table:
Beverly Allport
Gail Dapogny
Dorie Mickelson
Inge Merlin
Cher Rusling
Sue Steel

This is as creative as I get, these days

Anglo-Franco-Italian Fettucine in Cheddar Sauce with Peas and Escargot
Date 2008 05 11

Copyright 2008 Culinary Intelligence, Inc.

Serves 2

Ingredients

• 1 recipe fresh pasta, cut to fettuccine
  
• 1/2 cup fresh English peas
  
• 1/2 pint heavy cream
  
• 1/4 cup whole milk
  
• 1/4 cup English-style cheddar, grated
  
• 1/8 cup reggiano, grated
  
• 1 garlic clove, peeled and halved
  
• 1/2 TSP beef stock concentrate
  
• 12 large escargot
  
• salt and pepper, butter and olive oil
  

Preparation
Shell the peas. Make, rest, roll, and cut the pasta.

Firing
Bring a large pot of water to a boil, for the pasta.

Add milk, cream, garlic, and beef stock to a large sauce pan, over low heat. Cook for 20 minutes, making sure it doesn’t boil.

In another sauce pan, boil the peas in well-salted water for 8 to 10 minutes. Set aside.

In a small sauté pan, heat olive oil and butter; sauté the escargot (I assume you’re using canned, cooked snails) until warmed through.

A few minutes before serving, add the pasta to its stock pot. Add the grated cheese to the sauce, stir and allow to melt; adjust seasoning with salt and pepper. Discard the garlic, drain the pasta, and combine with sauce and peas. Garnish with the escargot.

Notes
Omit the snails if you prefer – small clams or shrimp would be an acceptable substitute.