green eggs and spam

what’d you call me?

Heart the new layout!

“It was while giving a speech in Washington, to a very international audience, about the British theft of the Elgin marbles from the Parthenon. I described the attitude of the current British authorities as ‘niggardly.’ Nobody said anything, but I privately resolved—having felt the word hanging in the air a bit—to say ‘parsimonious’ from then on.” [Christopher Hitchens, "The Pernicious Effects of Banning Words," Slate.com, Dec. 4, 2024]

“If you have any trepidation about eating carp for the first time, try deep-frying pieces of fillet cut to the size of dominoes. Eat the golden tidbits with beer and french fries. There’s no one on earth who doesn’t like this.”

Pickled Carp
Vinegar softens the bones, so fillets do not have to be scored. Cut carp fillets into domino-sized pieces, and put in canning jars. Soak overnight in a solution of 1/2 vinegar and 1/2 water. Drain and place in a boiling solution of 3 cups vinegar and 1 cup water. Add cloves, allspice, mustard seed, salt and pepper, and lemon slices. Boil fish until done. Saving the liquid, place pieces in a sterilized jar and cover with sliced onions. Pour the boiling solution into the jars and seal.

Have a good one!