Last Links of November

While the coldest weather hasn’t touched us in Arizona yet, thankfully the leaves are falling, giving us the impression that winter is on our doorsteps. So grab your mug of cocoa and check out some neat-o internets I found.

link collage

Bill Nye – the first science nerd I fell in love with, not wholly because of his bowties…but partly.
♠ On the subject of science and wisdom, 6 Pieces of Folksy Wisdom That Are Actually True. Guess I can’t make fun of my dad and sister for their knees hurting when it’s going to rain.
♠ The Daily Routines of Writers is interesting, although I can’t believe more of them didn’t have crrrrazy routines. Have your read HST’s (unsourced) quoted breakfast routine?
♠ Fathom Events is showing TWO Tarantino movies next week: Pulp Fiction and Reservoir Dogs. I wish I had the money to see both! Maybe if I heisted some diamonds…
BatCon sent me an email with Christmas ideas and what better gift to give than an adopting a bat? That fruit bat is so adorable!
♠I’m no perfect Martha Stewart, but I was able to create this holiday wreath for next to nothing. Get the DIY instructions on the Paper Source blog.
diy straw wreath
What would you do if money was no object?

My Home Bar: Spicy Hot Toddy

If a wintry autumn had a taste, the hot toddy would be it. Spicy, brown – and most importantly hot – a hot toddy is a perfect post-wood-chopping beverage. Or, for us non-lumberjacks, taking your dog for a windy walk beverage.

With the recipe from Serious Eats, let’s get to toddyin’!

  • 2 cups water
  • 1 1/2-inch gingerroot, thinly sliced
  • 4 to 6 cloves
  • 1 lemon, halved
  • Honey, as needed
  • Rum or bourbon, as needed
  • Lemon slices, as garnish

In a medium saucepan, add water, gingerroot slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat, so the liquid is bubbling. Cook for 10 to 20 minutes, until the mixture has reduced and has enough of a gingery taste to your liking. Strain, removing cloves, lemon halves and ginger from the liquid. Pour into two mugs. Add enough honey and rum or bourbon to your tastes. Garnish with lemon slices, and serve.

I like to cover the sides and bottom of my glass with honey, then add about 2 ounces of bourbon. Enjoy!

Links of the Week

Hot links – come and get ’em!

Cholitas – the ladies of Bolivian wrestling! This photo, of “Juanita the Loving One” is my favorite

♠ Beautiful pin up (NSFW) sketches by Maly Siri

♠ Another week, another terrific Kickstarter. This one is for The Roxie, the second oldest movie theater in the world. Located in San Francisco, plus, the Kick video is by John Waters!

♠ Do you slather on the eye cream at night, only to have semi-puffy eyes the next morning? Yup, me too. The Beauty Department has a great problem solving photoset, and info about how to apply it correctly.

♠ If you feel like Pinterest is overwhelming you, I found one profile that is pretty much a one-stop shop for inspiration.

Kids listen to “Paranoid Android.”

“Radiohead will take away my toothbrush?”

My Home Bar: Bond Cocktail, The Vesper

I have been singing the Skyfall song since the beginning of October, so I am thrilled it is finally playing in theaters.

[Photograph: Paul Clarke]
In honor of Mr. Bond himself – and since I couldn’t find any cocktails named Goldfinger or Octopussy – I give to you, The Vesper.

From Serious Eats:

Vesper

Yield: 1 (or more prudently, 2)
Active time: 1 minute
Total time: 1 minute
Special equipment: mixing glass, strainer (or to be more Bond-ian, a cocktail shaker)

Ingredients

  • 3 ounces London dry gin
  • 1 ounce vodka
  • 1/2 ounce Lillet or Cocchi Aperitivo Americano
  • wide strip of lemon zest, for garnish

Procedures

1. Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 20 seconds, and strain into chilled cocktail glass. (Or if you want to go the full Bond route, use a cocktail shaker, shaking with ice for about 10 seconds — it’ll make a more bubbly, cloudy drink, but that’s up to you). Squeeze a wide strip of lemon zest over the drink and use as garnish.

Seriously guys, I made this when we saw Quantum of Solace last year and I have to tell you, Lillet is my favorite singular mix-in for a martini. It’s like biting into an alcoholic but subtle-tasting pear.

 

Weekly Links

Happy Friday! It’s cloudy and semi-wintry in the desert finally, so I am really excited to dust off my sweaters!

♠ Photographs of the private lives of insane asylum patients. These suitcases and the stories accompanying them kind of fill up my heart, you know?

Mini marquee lights on Oh Happy Day! I am thinking of all the birthdays, holidays and events that need lit-up letters!

♠ Only one week left for Criterion’s annual 50% off sale – what will you get? I’m thinking Beauty and the Beast, or Rosemary’s Baby.

♠ Today I F****d Up: A subreddit where fuckups are winners Oh my. Oh guy who unknowingly superglued his hand to his wang, oh my.

♠ Photography Alert: Tips For Shooting in Black and White, via I Still Shoot Film

♠ Fascinating Geek Alert: List of animals by number of neurons. Elephants, whoa.