How awesome is this????

Answer? Pretty god damn awesome. Hats off to my wife who made this costume herself by hand, after we looked for minion costumes online and decided they all looked like shit.

Wicked. Pissa.

If you were from Boston, you would know what I was saying!

I got an iPhone!!!!

Yay! My work has decided to join the 20th century and has issued us iPhones (IT group and our partners), which means I get one too! Previously I had the 'Blackberry World Edition', a fucking horrible phone that had zero amenities....didn't even have a camera! You poor bastards were missing out on photos like this...


Or this!



Okay, that ones a little blurry, but I love the expression on his face...full of mischief!

Not feeling it today....

I am having one of those days where I have a shit ton to do at work and no motivation to do it. We have up to 14 new hires starting in October, that I need to get started on building out, a bunch of upgrades for existing employees, and a couple of test machines to trial run a new version of our auditing softwares...so it's not like I have nothing to do, just no gumption to do it.

Doesn't help that I finished the reading the entirety of the internet like an hour ago.....who says I have no ambition?

Duck Confit over a White Bean and Kale Ragu

Made this dish the other day. Duck confit is actually super easy, despite it's fancy heritage. Just cover the duck legs with some olive oil (traditionally duck fat, but I only bought duck legs, so wouldn't be able to render the fat from the carcass) to about 2/3'rd up the side of the duck legs, add some aromatics (I used celery, carrot, onion, whole garlic cloves, and some thyme sprigs) then bump it in an oven set to about 265 degrees. Let it cook low and slow for about 3 hours. Once the time is up, remove the legs, and strain the oil, removing the solids, but reserving the fat. Place the legs at the bottom of a bowl, and then cover with said fat so that it completely submerses the duck legs, this is what makes it a 'confit', i.e. to preserve in it's own fat. I am told you can keep the legs like this, shelf stable, for like 2 months....I have never let a duck leg sit uneaten ANYWHERE for that long, so I can't say for sure. When it comes time to eat, just take the leg out of it's fatbath, scrape off the excess oil, and then pan sear (I use a non stick pan for this) the legs, skin side down at first until the skin is dark brown and crispy, and then the other side until it is warm all the way through.
This is a seriously unctuous dish, full of flavor and richness, give it a try sometime!

Exciting Local Political News for Massachusetts

Elizabeth Warren is throwing her hat in the ring to win back the late Ted Kennedy's seat from incumbent Scott Brown. I am thrilled that she is running, I am certain her campaign will be much more robust than Martha Coakley's, I supported Martha, but she just didn't put in the hours you need to run a succesful campaign....she basically gave the seat to Brown.

I look forward to this campaign, and getting Massachusetts back on track and back in the Blue! Go Warren!!!

You Don't Even Know!!!!

This video is fucking hilarious.