• 1/2 cup brown sugar
• 1tbsp chilli powder
• 1tbsp smoked paprika
• chipotle powder (don't know if I have any)

I'm also thinking of making caesar from scratch, like with the egg yolks and anchovies and everything.  I'll update with how it goes.

GOTT SEI DANK! Du bist wach! Stell dir vor was grade eben passiert ist!

Da meine Mutter vor unserer geöffneten Waschmaschine stand, sich vor ihr eine Wanne mit pudelnasser Wäsche befand und sie einen SCHRAUBENZIEHER in der Hand hielt, musste ich mir nicht mehr sonderlich viel vorstellen...

Mum... was willst du mit dem Schraubenzieher?

Eine verdutzte Mum starrte erst mich, dann ihre rechte Hand an.

Ich dachte da wär eine Klammer oder so... in der Trommel mein ich! Aber die ist leider definitiv hin!

"SHIT" dachte ich... da muss ich mich wohl oder übel etwas beteiligen... naja was Solls! Hab dann gleich ein wenig im Netz nach guten WMen gesucht... sauteuer die Dinger! Mum hat inzwischen schon eine neue gesichtet... son Billig-Ding von unserem lokalen Supermarkt. Bin zwar dagegen, ist aber billig! Und so lang bin ich ja hoffentlich auch nicht mehr hier. Muss mir dann auch eine neue Suchen (ächz).

So beginnt man das Wochenende am liebsten...

-Los Angeles, California (AIP)

Los Angeles resident Lorne McDougal stood before his reflection in a storefront window Monday rubbing his nipples, sources report. The 31-year old Best Buy cashier was apparently window shopping at a West Los Angeles Shoes4Less shoe store when, according to numerous witnesses, he began to slowly caress his nipples. The caress, which utilized a circular, oscillitory motion of the thumb, forefinger, and middle finger was said by many to be "midly erotic" in nature.

So many I took down the blog stats. They've been making me head swirl.

So many I wonder what the fuck this even means, and whether or not anyone of particular interest stands to gain something from this shit. You know, the usual wandering suitcase interweb crap.

Me, I think you're all strangers. If you're not, be good enough not to lurk. Be proud enough to send me a love letter or some sort of new-fangled ouiji board sign. There are other ways, too. There are hand massages and sandwiches and weekends trips to Staten Island.

You know what I do when I feel so stressed out, pitiful and depressed that I think the world is going to swallow me up like a greedy biblical whale? I read a book, especially this book, and I draw a hot bath. I mix a cold martini, and then another, and pour both concoctions on a plastic cup so not to break along the edge of the porcelain bath tub. And then I read, and I soak, and I sip, and I bite into olives and leave their pits in the sink under a thick layer of face-wash foam. I make sure to take an anti-anxiety pill, first, usually something mild like ativan. I lie. And I lie there soaking for an hour at least. I let the ghost of that novel I once birthed drain from me like sweat. I wash my hair and my fingers rub and stab at my scalp for hours and hours.

Here comes the rest of the book: The woman lies in bed, her leg jutting out though the rest of her body spoons around a man who has left. There is always something else, she tells herself, yet she continues to curl. It is only that leg that reaches out to fill the emptiness, the space, the void. There are no other arms. There is no morning kiss, after all. So she spreads out entirely, letting that one leg trail over toward the edge of the mattress, a manifest destiny of the old maid typecast.

It is the rest, afterall, after fall.  It is her rest.

1/2 teaspoon dry sage

1 teaspoon dry Rosemary

2 tablespoons fennel seeds

11/2 tablespoons Cumin seeds

11/2 tablespoons coriander seeds

2 dry red chili peppers(optional)

1 teaspoon ground cinnamon

2 teaspoons dry mustard

1.2 teaspoon black pepper corns

2 tablespoons brown sugar (light or dark)

Toast the cumin, fennel seed Coriander seeds, pepper corns, and chili pods, in a skillet till fragrant. COOL TO ROOM TEMPERATURE. Gring finely adding the dry rosemary and sage. Finely add the brown sugar.

Place in an air tight container and refridgerate. Use as needed.

Please note the rub does not contain any salt. Please season your meat with salt at your own taste level.

Since I know people are reading this blog and some are even commenting (THANK YOU), I was wondering if you know of any good sites that help you learn about good cuts of beef. Nate and I are so confused in the steak department! I think we need to make friends with the butcher at Safeway. I'm always at a loss for good meat cuts that aren't ridiculously expensive but still taste good. Any suggestions?

Here is the recipe for the rub

M fired up our grill for the first time since we moved to Austin, and we grilled four ribeyes so we could have leftovers. The "Cowboy Rub" is from Robb Walsh's Texas Cowboy Cookbook: fresh-ground sea salt, fresh-ground garlic, fresh-ground black pepper, dried thyme, pasilla chile powder. M grilled them to rare.

The lemon cucumber salad was lovely. The farmers market yesterday yielded two lemon cucumbers and four green zebra tomatoes; I sliced them all into crescents and tossed it with lemon basil, olive oil, salt, and a splash of white wine vinegar. It was all yellow and pale green, very pretty.

The roasted beet salad is the usual, but it may be one of the last time it appears for a little while; Tecolote Farms' last week of beets was yesterday. And the eggplant relish is leftover from our pasta/leftovers/fridge clean-out repast last night.

Estou aqui sem sono, são 02:05 da madrugada de quarta-feira (hora em que escrevi este post).  Estava conversando com um amigo via msn, sobre a dificuldade de encontrar um cara manero, até que me reportei a algo que arrependo de ter feito e também de não ter feito.

Talvez seja tarde, e é. Mas me serve de lição, para quem sabe, eu não cometa mais este erro nunca mais.

A história ocorreu mais ou menos assim...

Conheci um leke há uns 3 anos e meio, na praia. Eu estava correndo a noite e ele ficava me olhando, sentado em um banco do calçadão na orla do Rio. Até que meio sem jeito fomos nos aproximamos e  começamos a conversar. Seu nome era leke... assim vamos chamá-lo para preservar sua identidade.

Ele era um migrante nordestino, tinha chegado do Ceará há cerca de um mês. Era um leke normal, bom papo, mas talvez não tivesse o que eu esperava de um leke naquele momento. Confesso que tenho queda por cara meio cafajeste ( estilo playboyzin, jiujiteiro,  etc). Meu pecado é esse gosto. Talvez maior erro.

Mas voltando a história do Leke..., ele me ligava direto, e eu sempre tinha um desculpa para não nos encontrarmos. Sempre carinhoso, mas com jeito de homem, ele tentava me cativar e eu só escapando, dando desculpas.

Perdemos contato, eu mudei de bairro, naquela época eu ainda tinha alguns requícios da mentalidade do meio GLS. Mentalidade fútil que tentou me contaminar, mas graças ao bom Deus, deixei de ser míope e escapei daquela silada da vaidade, que tentou me pegar por 8 longos meses.

Meses depois estava em uma outra praia, já no novo bairro, onde passei a morrar. Estava  novamente correndo a noite, como sempre fazia. Foi quando vi um leke muito bonito me olhando sem parar. Novamente meio sem jeito fomos nos aproximando, e começamos a conversar, ai ele falou:

"você não é ...?", e eu falei "sim".

Para minha surpresa era o leke... Ele tinha se tornando um leke bem interessante fisicamente, estava mais charmoso.

Trocamos contato novamente e saimos algumas vezes.

Mas dessa vez quem estava contaminado pela mentalidade do meio GLS, era o leke...  E não me dava a atenção que eu esperava. Ele só pensava em boate gay.

Creio eu, que essa indifença dele comigo, fosse o meu castigo por ter sido assim com ele. Na verdade eu estava pagando por não ter dado a atenção devida a ele anteriormente.

Hoje estou aqui nessa madrugada, arrependido, de não ter dado a chance a ele e a mim também, naquele dia, há 3 anos e meio atrás, quando conheci aquele lek franzino. Mas ainda puro.

Não estou aqui dizendo que vocês devem ficar com uma pessoa, sem antes ver se ela te atrai e tal, se tem a tal química.  Pois  um relacionamento é feito de todo um conjunto, e todas as partes são importantes. Papo, carater, beleza. Uma coisa completa a outra. Mas talvez vocês, assim como eu, tenham que usar os óculos que o façam ver além do que se apresenta na nossa frente no instante que conhecemos alguém.

O importante é que estou aqui reconhecendo meu erro, tentando abri os olhos de outros lekes para que não façam isso que eu já fiz um dia.

Que tenham um pouco de paciência, porque, quem sabe o grande amor da sua vida não venha de forma camuflada, obra do destino, para te testar e saber se você estar realmente apto para amar de verdade.

Hoje faço aqui a minha Mea culpa.

Então faça tudo valer a pena! Como diz o refrão da música cantada pelo Rub - Valer a Pena.  Prestem bem atenção na letra.

Bom final de semana a todos.

By now you've probably received your first jar of Ethan's Rib Rub.  If you're not sure what to do with your rub, here are some helpful hints from Ethan:

• This particular rub was designed for ribs. Ethan will be releasing other recipes that will be better suited for other cuts of meat soon!
• You should let the rub sit on your ribs for at least 4 hours before grilling (the longer the better).
• Ethan's Rub is a bit spicy, so Ethan recommends adding a sweeter touch by spraying down your ribs with apple juice while they're grilling.  Top off your ribs with a sweet BBQ sauce glaze while grilling and just before serving.

We hope you enjoy your new rub!  Stay tuned for more updates, recipes and other fun articles.  Happy grilling!

Buy BW Spring Fling Adhesive Rub-Ons Now

]]> http://bradzurcher.wordpress.com/?p=56 Tue, 06 May 2008 18:13:24 +0000 brad http://bradzurcher.wordpress.com/?p=56 i noticed that i have had several negative posts on here lately. sorry. it's not because i am a negative person per se. it's more because i am a problem solver by nature. i see problems and i want to fix them. when i complain, i generally try to do it with a recommendation as well. people who complain just to complain drive me nuts, but when they address a concern along with offering a solution, i'm fine with it. so here you go: me being happy.

happiness can be derived from almost anything. there are many things that make me happy, but nothing generates a smile faster than my weber one-touch silver grill. just look at it. i'm smiling right now. sunday night we made ribs. we used a simple rub of brown sugar, chili powder, black pepper, and salt. that's it. i gave the ribs a good rub down and let them sit for a little while. i put the ribs on the grill on top of hickory chips and charcoal and...it was a sight for sore (or hungry) eyes. the smoke came pouring out of the grill any way it could. between the brown sugar and the hickory chips the smell was unbelievable. i couldn't capture the smell so i tried to capture the sight. the batteries where dead on my camera so i tried taking a picture with my phone. i must admit, it did better than i thought it would. the darkness on the ribs is not because there are overdone, it is the brown sugar from the rub that is caramelizing. mmm! i getting hungry again looking at the picture. i put too much charcoal in the grill so the thinner end of the ribs was over done. but from the middle to the large end it was spectacular! for me ribs are a lot like steaks. there really is no need to cover it in a sauce if you do it right. not taking anything away from the a-1 folks, but their sauce is for overdone or bland steaks. same with bbq sauce. though i do like it as a change of pace, if you add a good rub to the delicious natural flavors of the ribs, who needs sauce?

]]> http://duffek.wordpress.com/?p=69 Sat, 26 Apr 2008 11:11:20 +0000 duffek http://duffek.wordpress.com/?p=69

Bon Appétit |  July 1999

Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don't have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once.

Servings: Serves 8.

Ingredients.

For dry rub
3/4 cup (packed) golden brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
3 large racks spareribs (about 9 pounds)

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)

Preparation.

 Make dry rub:
Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.

Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.

Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.

Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

]]> http://lawandmore.wordpress.com/?p=99 Wed, 23 Apr 2008 13:36:39 +0000 Sebastian C. http://lawandmore.wordpress.com/?p=99 Auf dem Weg zum Volljuristen habe ich eine wichtige Etappe erreicht. Die erste juristische Staatsprüfung. Durch Zustellung der Diplomurkunde wurde mir dann auch heute ganz offiziel der Hochschulgrad "Diplom Jurist (Ruhr-Universität Bochum)" verliehen.

]]> http://cplusprogram.wordpress.com/2008/04/17/bw-sweet-hearts-adhesive-rub-ons/ Thu, 17 Apr 2008 04:12:12 +0000 Ms. Scrapbooker http://cplusprogram.wordpress.com/2008/04/17/bw-sweet-hearts-adhesive-rub-ons/
Adhesive Transfers are a unique way to add depth, texture, and individuality to your creations. These easy-to-use, decorative designs are perfect for scrapbooking, cardmaking, and more! Package includes one 4 "x11½ " sheet of transfers, four tubes of glitter, and one craft stick. More Information

Buy BW Sweet Hearts Adhesive Rub-Ons Now

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