Moving Day

My belongings in easy to transport containers.
My belongings in easy to transport containers.

Updating has been difficult lately. Mostly because I’ve moved! I’m now about 5 blocks further away from the hosue I grew up in. Every year I seem to go 5 more blocks down 8th ave.

Getting all of our stuff into this new house was a chore. Andrew and myself have just a tad too many things to throw in a bag and deliver to a new homestead. It would have been an impossible task if it weren’t for a few friends who showed up in the nick of time to lend a hand.

My good friend Jason was the first to show up and stayed with us all day and into the night. This is the 3rd time he’s done this and all he’s ever asked for was lunch and dinner. (and beer – which I still owe him) My brother was around for a little while and helped move my television into our van. It was a gift that I’ve been paying for ever since. While beautiful (HD, good speakers, lots of inputs) it’s about 300 pounds of suffering, that moves once a year. It took a few hours before we moved it out of the van. Caroline showed up a bit later and immediatly called for backup. Both Caroline and Tina moved box after box well into the night. I’m fairly certian I’m slightly responcible messing up their plans for the next two days, school and work come secondary when you’re as tired as they were when they left. Late comers were Jeremy, my Mother and Mike, who helped get some of the details (and heavy lifting) that we were missing after hours of labor.

The entire night ended (for most people) with a lovely diner at my favorite restraunt Two Boots. Thanks to my Father many delicious dishes were had by all of us. We were tired, hungry, and grumpy and it made the night good again.

Thank you everybody who helped. I’m still sore, but I would have been broken if it weren’t for you. Me and Andrew are getting the place setup and will have a housewarming in a few weeks. Much free food for everyone.

Even today as I write this, I still have other boxes left to move. I also figure my moving karma slightly lacking, I’ve helped a few people in my time, but I think after 3 moves in 3 years I need to give a little bit more back. Just remember, if you helped me, you’ve now got positve moving Karma, it’s going to come in handy one day.

-Francis

Miracle Berry Tablets

Me and Miracle Berry Tablets
Me and Miracle Berry Tablets

Miracle fruit or berries makes sour things taste sweet. An effect that apparently is quite amazing.

From the supplier’s website.
The active ingredient in the Miracle Berry Fruit, known as Miraclulin coats the tongue and blocks out the taste bud receptors which are responsible for sour, bitter and acidic flavours. The outcome is that all foods which taste sour, bitter or acidic miraculously come to taste sweet.

Once I was told you could solve the problem with transporting “Miracle” berries by freeze drying them (they spoil quickly) and that you could buy said berries online for $20 dollars, I immediately bought them.

It comes with 10 pills each formerly being 3 berries. Think geek says you should cut them in half for twenty servings. The official supplier claims that even fresh berries start loosing their effects due to age and that problem doesn’t exist after it’s been freeze dried.

I’m going to have to try it to find out =)

-Francis

Pret DIY

I’m not sure why they’re doing it, but the british now in america healthy food sandwhich and salad shop Pret A Manger has started printing recipies on the backs of their paper bags. The important part is they look delicious. Even though I’ll never understand the need to use fancy words to try to make food sound more delicious.

Prosciutto Artisan Baguette

Ingredients
1/2 artisan baguette – or a malted grain wholewheat baguette
1 dessertspoon of real mayo
4 slices of tomato
2 slices of prosciutto
Shaved Italian matured cheese (enough to cover the prosciutto)

Cut the baguette almost in half lengthways (leaving one edge still attached) and spread the mayo over the bottom half.
Arrange the tomato slices, followed by the prosciutto, the cheese and finally the basil leaves along the bread.
Close with the top half of the baguette, pressing down gently to keep everything in place.
Eat in the sun with eyes firmly shut and you may just believe that you are in Italy.

I’m not a professional writer or part of some fancy marketing department but I would have called it “Prosciutto and cheese on a roll”. Still delicious sounding to me. =)

-Francis