Thursday Things | March 15, 2012
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Here are this week’s Thursday Things:
1. There’s a Peanut Butter of the Month Club that I just stumbled upon and I think I have to join. Deluxe and exotic peanut butter shipped directly to my house. Yes, I have to sign up.
2. Scott and I used to go to Napa and Sonoma quite frequently and
we sampled and drank tons of wine we enjoyed ourselves fully and at each new vineyard, feeling slightly tipsy, we’d get suckered into signing up for (another) Wine of the Month clubs. When the wine started showing up by the caseload on our doorstep in subsequent months, we realized we had to drink it or it was going to accumulate. The horrors.
I bet if peanut butter showed up on my doorstep, I’d just have to eat it. Oh goodie!
I live in capri pants almost year round and these make a nice addition to my favorite capris.
Good thing I’ve got new capri pants.
Just in time for the cool, overcast weather, but I know the San Diego sunshine will be back soon enough.
4. Hibiscus Syrup. Organic hibiscus petals, real sugar, a bit of ginger and orange spice. Use it for soda or to flavor cocktails. I think I need this, now.
5. Diamond Knife Sharpener on a Pedestal. Only $29 bucks. This seems like a deal. There is nothing worse than a dull knife. Other than a crappy knife.
6. A non-crappy knife would be a Shun Fuji Santoku. Win the lottery first.
7. While you’re playing the lottery, you can also save up for a set of Modernist Cuisine: The Art and Science of Cooking
“In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet–scientists, inventors, and accomplished cooks in their own right–have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.”
I’d love a set of these books. Alton Brown is my hero and these seem like they’d be like Alton Brown, times ten-fold.
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10. It’s almost Saint Patrick’s Day. That calls for Triple Layer Fudgy Mint Oreo Brownies
What are your Thursday Things?
Anything new, noteworthy, or fun you’ve seen, made, done, or just want to share?
Link it up in the comments.
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