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The Renewed Mind Is The Key

Posted: January 25th, 2011 | Author: | Filed under: Uncategorized | Comments Off on The Renewed Mind Is The Key

Update: “It’s Pronounced Boner”

Posted: November 14th, 2010 | Author: | Filed under: Uncategorized | Comments Off on Update: “It’s Pronounced Boner”

As you all know, “It’s Pronounced Boner”, in addition to being a correct statement is also a Google ad supported by schwag.  We sell products that spread “It’s pronounced Boner” to fund a marketing campaign to spread “It’s Pronounced Boner”.  So where are we a month and a half from the start of said boner bash?


See if you can tell from our Google Analytics when the ad went up:

To date, our social media totals are 11 Tweets, 47 Likes and 2 Buzzes. We don’t seem to be anywhere near the top of the search results for “Boehner Pronunciation” which is upsetting.  But it looks like the Boner mousepad is the first hit for “It’s Pronounced Boner” and the page is fifth.


So far the adword campaign has cost $89 and the commissions from the store total $48, so we’re $41 from true sustainaboehnerbility.

What’s Next?

In light of our favorite Boner’s promotion I’m going to put up the ad again.  I will also make it easy to embed the faux google ad on your own website, because everyone wants to do that.  Finally I propose a comment spam campaign correcting/informing people of the proper pronunciation and linking to the site.


Posted: November 5th, 2010 | Author: | Filed under: Uncategorized | 1 Comment »

WAAAHHH!  I’m Brian Peppers Boehner and no one posts here but me!  WAAAAHHHH!  I refuse to continue everyone’s favorite feature just because it looks silly to have them all in a row with no other posts in between.


Fam Din 11/3/10

Posted: November 5th, 2010 | Author: | Filed under: Uncategorized | Comments Off on Fam Din 11/3/10


Balthazar Cream of Mushroom Soup
Adapted from The Balthazar Cookbook

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter

1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. Turn the flame to high and add the white mushrooms and shitakes.

6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

7. Add the chicken stock and the dried mushrooms along with the soaking water.

8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

Elissa’s Adjustments:

I changed up the mushroom content, for a couple of reasons – shitakes for 15 people are expensive, and my usual porcini vendor only had about half as much as the recipe times 2.5 called for.  So!  Oh yeah, I checked the book this came out of online, and while I couldn’t look at this recipe, all the other recipes in the book fed 6 (hheeeeyyyy amazon’s look inside feature!).  So I assumed that was a the serving size for this recipe as well.  And then I multiplied it by 2.5 to feed all you crazies.

So I went with 2.5 lbs white button, 1.5 lbs crimini, 1 lb shitake and 1.5 oz dried porcini.

I didn’t have kitchen twine so I sizzled the herbs in the oil and then took them out.

I halved the cream and I didn’t puree the soup completely, just mostly.



Spicy Squash Salad with Lentils and Goat Cheese
Adapted from Bon Appetit

If you’d like to toast the seeds, simply clean them off, rinse and pat them dry and toast them in the oven on an oiled baking sheet, sprinkled with salt. But this comes with a warning: they like to pop, seemingly more than regular pumpkin seeds do, or maybe it’s just my bad luck. I suspect if you let them dry out for a day first, they wouldn’t, but who has that kind of patience?

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika*
1/2 teaspoon coarse salt
4 cups baby arugula (I skipped this)
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
1 tablespoon red wine vinegar, plus additional to taste
Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn’t get enough for this to be worth it) with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

Elissa’s Adjustments:

Once again, times 2.5.  I did the squash the night before and it kind of felt like a disservice – they were mushier than I would have liked, and all the tasty spiciness they had right out of the oven seemed totally gone once everything was together.  Also, I ran out of red wine vinegar and added in some balsamic.  I’d like to try this again all in one day, and bump up the spice and the dressing.


Salted Brown Butter Crispy Treats

Makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Elissa’s Notes: So we (Paul was all up in this action both times) actually made these twice – once the night before fam din for a co-worker’s birthday and then again the night of fam din.  The first time, we browned the butter to a light brown, eyeballed the salt and added in some vanilla.  They were nothing special and it was clear that our eyeballs had really underdone it on the salt.  The ones you guys ate I browned the butter really dark, measured out the salt, and served while still a little warm.  And I wish I were still eating them right now.


Posted: November 1st, 2010 | Author: | Filed under: Uncategorized | Comments Off on boehnr

Thai Food Cookin’

Posted: August 4th, 2010 | Author: | Filed under: Uncategorized | Comments Off on Thai Food Cookin’

Here are the recipes I used to cook up a Thai feast for ya’ll.

Panang Tofu Curry: I cooked the sauce the night before and added the tofu and veggies the night we ate.

Coconut Milk Sticky Rice with Mangoes:

The rice itself is called glutenous rice or sweet rice. I picked a bag that was labeled Thai Sticky Rice. Worked out fine. I soaked the rice over night and then cooked it the next day. There are detailed instructions on how to steam the rice, I say forget that and just microwave it. I put the rice in a big bowl and covered it with water. I zapped in on high for 3 minutes at a time, stirring in between and it ended up taking about 12-15 minutes. It was super easy.

All of the other recipes are from a fantastic cookbook called The Asian Grandmothers Cookbook. I think you will all agree with me when I say that the wings especially were the bomb.

As for where to get the weird Asian ingredients, I got nearly everything that the Ranch 99 Market in Daly City. I found the rest at Duc Loi.

TOBACCO – Hawker Boat

Posted: July 23rd, 2010 | Author: | Filed under: Uncategorized | Comments Off on TOBACCO – Hawker Boat

4U Star Wars Fans

Posted: June 16th, 2010 | Author: | Filed under: Uncategorized | 2 Comments »


Posted: June 12th, 2010 | Author: | Filed under: Uncategorized | 1 Comment »

Caturday Covers

Posted: May 29th, 2010 | Author: | Filed under: Caturday Covers, Uncategorized | Comments Off on Caturday Covers

We need a vacation from each other.

Here is someone’s granddaughter playing Crystal Castles’ Black Panther:

And here’s a violin with a moustache: