the immortal universe, part I of III

Sep. 22nd, 2017 12:00 am
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September 22nd, 2017next

September 22nd, 2017: Today and this weekend I am at HAL CON in Halifax!! It's gonna be awesome. Will I see you there? The answer: HOPEFULLY YES

Also, it's the first day of fall! You know what that means: scroll waaaaay down and you'll get the special fall footer, assuming you're not on mobile! If you ARE on mobile, you don't get the footer, but you do get to save a few kilobytes of data. YOU'RE WELCOME.

– Ryan

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September 20th, 2017next

September 20th, 2017: This weekend I am at HAL CON in Halifax!! It's gonna be awesome. Will I see you there? The answer: HOPEFULLY YES

– Ryan

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September 18th, 2017next

September 18th, 2017: LOOK WHAT ME AND MY NEW FRIENDS MADE, I GOT SLOPPY DRUNK FOR THE FIRST TIME IN MY LIFE EXCLUSIVELY FOR THIS:

– Ryan

marbled banana bread

Sep. 15th, 2017 03:32 pm
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Posted by deb

Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that no recipe she’d tried had achieved this, and could I help?

what you'll need
the batter begins in one bowl

I became obsessed; I loved the idea and I fiddled until I came up with a marble cake I loved, moist, deeply chocolaty in the dark swirls, but no throwaway blandness in the light ones… and then I added it to the book. Editors love this, by the way, almost as much as mine loved the ten recipes I swapped in in December and the three in January, and the introduction that I didn’t write until February. Seriously, just let me know if you ever want me to write that How Not To Write A Book Book.

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September 15th, 2017next

September 15th, 2017: Thanks to everyone you came out to Carleton Wednesday night! I had a great time and I was COMPLETELY SURPRISED by the cookies they had for all of us. Here's hoping that all future events have free cookies with my characters on them forever. Yes please!

– Ryan

tomato bread + a bit about spain

Sep. 13th, 2017 03:58 pm
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Posted by deb

Before we had kids — you know, when we got to do whatever we wanted, whenever we wanted, or so it seems in glowy hindsight — we went on vacation whenever we found an intersection of cheap airfare and unused vacation time. Then (and I bet this isn’t an unfamiliar story) we had a kid and travel abruptly stopped. What with all of the upbeat stories of angelic children on airplanes, enthusiastically staying seated for 8+ hours and effortlessly adapting to new time zones and cuisines, I can’t imagine how, can you? Plus, between naptimes and nappies and strollers and sippies and snack cups, wouldn’t we just be spending a considerable amount of money just to find a new group of strangers to apologize for our kids-being-kids to?

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Posted by The Pioneer Woman

Hello, friends! You will never, ever experience more tender baby back ribs than the ones you make in a slow cooker. Some kind of crazy magic happens under that lid, I tell you!

A “mistake” (which you really can hardly call a mistake because they taste great no matter what) I can make when making ribs in a slow cooker is cooking the sauce along with the ribs for the entire time. The problem with this is that the ribs give off so much liquid as they cook that the sauce will wind up watery and won’t stick to the ribs. So I add the sauce after the ribs have cooked—works much better!

If you’re a fan of ribs that fall smooth off the bone . . . you’re in for a heavenly experience right here.

 
Cut the racks of ribs in half . . .

 
And place them in a 6-quart (or larger) slow cooker.

 
Add the onions, garlic, salt, and pepper . . .

 
Then place the lid on the cooker and cook on low for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.

 
This is what they look like after that time. Totally weird, but they’re about to get super delicious. Start by straining off all of the cooking liquid, making sure not to lose any of the garlic or onions. (Remove the ribs and pour the liquid through a mesh strainer if you want to be careful.)

 
Next, make the sauce. Combine plum preserves (or apricot!), ketchup, barbecue sauce, and hot sauce in a medium bowl. All the tangy, sticky, spicy good things in life.

 
And stir it until it’s all combined.

 
Pour the sauce over the ribs . . .

 
And use tongs to move the ribs around in the sauce as much as you can. Note that the ribs will be falling apart by this stage, so you won’t be able to be too rough with them.

 
I mean . . . look at how easily the bone comes out! It’s a world gone mad, I tell you.

 
Serve ’em on a plate, if they can travel that far without falling to pieces.

 
Succulent and delicious!

Here’s the handy dandy printable.

 


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September 11th, 2017next

September 11th, 2017: LOOK WHAT ME AND MY NEW FRIENDS MADE, I GOT SLOPPY DRUNK FOR THE FIRST TIME IN MY LIFE EXCLUSIVELY FOR THIS:

– Ryan

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