3 c chickpeas (cooked or canned, drained and rinsed)
3 generous tbsp tahini
2-3 cloves garlic
1/4 c olive oil
1/2 tsp sesame oil
Juice from 3 lemons
Water, if needed
Process: dump all of the above (except water) into a food processor with a blade attachment and process for a minute or two. Check the consistency and if it’s too thick, add water a tablespoon at a time, until it’s the consistency you want.
I took a bunch of paella recipes from the internet and mashed them together into this. Writing it down because it’s really great, makes a ton, and the leftovers are even better the next day.
4 boneless, skinless chicken thighs, trimmed of extra fat
~150g double-smoked bacon, cut into chunks
~250g spicy chorizo sausage, removed from the casing
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4-5 tinned tomatoes, chopped, with some of the extra juice
1 heaping tsp smoked paprika
2 pinches saffron
2 c bomba paella rice
5-6 c hot chicken stock
1/2 lb small bay scallops
12-15 med shrimp (shell on or off, doesn’t matter, off is easier)
15-20 PEI mussels
Season chicken thighs with salt and pepper, then fry in olive oil over medium heat (in the pan you’re going to use for the paella) until browned and cooked through. Set aside until cool, then roughly chop.
Heat chicken stock to almost boiling on another burner, and hold it at a good temperature. You’ll add the hot stock to the paella after the rice.
Add some more olive oil to the paella pan, and - over medium heat - cook bacon pieces until crisp.
Add chorizo and cook until well browned (the crispier the better at this point)
Add chopped onion and cook until soft.
Stir in garlic and fry for another 20-30 seconds - don’t let the garlic get brown
Sprinkle paprika and saffron over the meat and onions, and stir and fry for a minute or so.
Add tomatoes and their juices and let this cook for 7-8 minutes — tomatoes should be cooked and falling apart when they’re ready. One recipe said they should be “jammy” at this point, and that’s about right.
Stir chicken pieces back in.
Pour in the 2 cups of dry rice, and stir well so all the rice is distributed and coated in meaty tomatoey spicy stuff.
Add 5 cups of hot chicken broth and stir well. Bring everything to a boil (shouldn’t take long) then turn down to LOW. Let paella cook, uncovered, over low heat for 10 mins or so.
After 10 mins, stir in the scallops, then settle everything back into an even layer (the rice should be getting fat now, but everything should still be pretty soupy).
Let cook for another 10 mins, uncovered, then test the rice. It should not be soupy any more and the rice should be just about - but not quite - done. If it’s still crunchier than you want and the mixture seems too dry, stir in another half cup of stock & let cook for another 5-10 mins.
Once the rice is just about done to your liking, lay the shrimp on top (don’t stir them in), and nestle the mussels into the rice. COVER & let continue cooking for another 10 minutes or so.
Done. Serve with lemon wedges and chopped parsley.
It’s not perfect, and I’m sure it’s far from traditional, but it was awfully yummy, and the leftovers heat up perfectly baked in the oven (40 mins @350deg, covered tightly with foil).
Opening day for the 2013 season of the Leslieville Farmers’ Market! Hooray! If I’d had a few more dollars in my pocket, I would have also picked up some cut flowers but I was down to my last quarters at that point. Next week for sure!
This week’s haul:
Pork shoulder roast (frozen - for jerk pork)
Smoked trout (Hooked makes this and it’s insanely good)
Soft goat cheese (a rather large amount)
Hard goat cheese (one of my favourite cheeses ever)
I only know of Barth because she was one of the 2012 recipients of Macarthur Genius Grants, at which point I picked up this book and immediately fell in love with her work. Unique & simple & strangely powerful in unexpected ways. Just great stuff.
There is so much to be learned by looking carefully at other photographers’ work and thinking about what they’ve done and why and how.
This is actually the second time I’ve been through these books, and I’m fairly certain I’ll go through them both again many, many times — each time coming away with something new, learning something new, with something new impacting how I see the world and how I make photographs.
I’m slowly amassing a bit of a collection of photo books, and always have more that I want to get. Real books, too — with good photo books it’s absolutely worth having the real thing. I have a wishlist of some I’ll eventually get. It’s over here.
* Wool (Hugh Howey)
* An Everlasting Meal (Tamer Adler)
* Life of Pi (Yann Martel)
* People of the Book (Geraldine Brooks)
* The Art of Photography: An Approach to Personal Expression (Bruce Barnbaum)
* Dissolution (C.J. Sansom)
* The Sisters Brothers (Patrick deWitt)
* Demolition Angel (Robert Crais)
* When the Women Come Out to Dance (Elmore Leonard)
* Pronto (Elmore Leonard)
* Riding the Rap (Elmore Leonard)
* Serena (Ron Rash)
* Surely You’re Joking, Mr. Feynman (Richard Feynman)
* Relic (Douglas Preston & Lincoln Child)*
* Speaking from Among the Bones (Alan Bradley)
* Pictorial Composition: An Introduction (Henry Rankin Poore)
* The Photographers Vision (Michael Freeman)
I was reading a book (about interjections, oddly enough) yesterday which included the phrase “In these days of political correctness…” talking about no longer making jokes that denigrated people for their culture or for the colour of their skin. And I thought, “That’s not actually anything to do…
I have 19 followers on Tumblr. I have 1244 followers on Twitter. Granted, probably like half my Twitter followers are bots or spammers, but there’s still a discrepancy there I don’t understand. And I don’t really know how to find people to follow here.
What’s the deal? How is this all supposed to work? What am I missing?
A couple of years ago at D8, Steve Jobs said on stage something like this: computers as we know them won’t go away, but they won’t be used nearly as much. They’ll be like trucks: most people don’t drive around in them all the time, but they’ll use them for special purposes, to get particular types…
I’m not sure if other people experience the same thing, but every so often I find myself watching my thought processes take place — almost like I’ve taken a step back and I can see what’s going on in there as my brain putters along doing whatever it is it does. Whenever this happens, I realize that there’s whole bunch of things going on in there at once — like multiple channels are continuously playing & processing completely different things at the same time, all the time.
One channel might be just playing the same stupid earworm song over and over again; another might be processing some diagram or object I was looking at a day or two ago, figuring out how it works or how to take it apart; another might be just processing a problem I’ve been thinking about — sort of working on it while my monkey brain is off skimming feeds or playing a game.
I notice that there’s always a channel that is devoted to just flipping through images from memory. Sort of constantly rifling through a massive photo album of things I’ve seen throughout my life in seemingly random order.
More and more frequently I’ve noticed that this memory album contains images from virtual worlds from games I’ve played. The rock-strewn path leading up to the witches crag in Skyrim; a deep forest full of Diamond Golems in Dereth; the dim path between camps in Mirkwood; the weird and annoying emptiness around the Thousand Needles in WoW; a (completely random) hill in Asheron’s Call 2; a forest full of brigands in some game that I otherwise can’t recall (maybe Guildwars?); an all-but-empty player village in Horizons; running between desolate zones in Anarchy Online, etc.
It seems like sort of a strange thing that these are just intermixed with other memories of real places and things, and that these virtual world memories end up in that unending slideshow in that backchannel of my brain. I wonder what sort of impact this will have in the longer term.