See my post below, then add your own line so we can make the whole chorus, or hell, even the whole song by editing clip after clip together! Ooo, it's really long, so maybe we'll get through one chorus and one verse? DO EET.
Here are the lyrics:
[Repeat x2]
My milkshake brings all the boys to the yard,
And they're like
It's better than yours,
Damn right it's better than yours,
I can teach you,
But I have to charge
I know you want it,
The thing that makes me,
What the guys go crazy for.
They lose their minds,
The way I wind,
I think its time
[Chorus x2]
La la-la la la,
Warm it up.
Lala-lalala,
The boys are waiting
My milkshake brings all the boys to the yard,
And they're like
It's better than yours,
Damn right it's better than yours,
I can teach you,
But I have to charge
I can see youre on it,
You want me to teach thee
Techniques that freaks these boys,
It can't be bought,
Just know, thieves get caught,
Watch if your smart,
[Chorus x2]
La la-la la la,
Warm it up,
La la-la la la,
The boys are waiting,
My milkshake brings all the boys to the yard,
And they're like
It's better than yours,
Damn right it's better than yours,
I can teach you,
But I have to charge
Oh, once you get involved,
Everyone will look this way-so,
You must maintain your charm,
Same time maintain your halo,
Just get the perfect blend,
Plus what you have within,
Then next his eyes are squint,
Then he's picked up your scent,
[Chorus x2]
Lala-lalala,
Warm it up,
Lala-lalala,
The boys are waiting,
My milkshake brings all the boys to the yard,
And they're like
It's better than yours,
Damn right it's better than yours,
I can teach you,
But I have to charge
5.1.11
4.1.11
A slow Tuesday night...
And you can take that to the bank. I know I will. And yes, it is really ASL. I put it together myself so it's possible the grammar is a bit off. Fuck it. And yeah, it's short. It was a short-lived experiment.
(Can't believe I'm posting this!)
(Can't believe I'm posting this!)
30.12.10
Seeing double
I'm a bad person. I'm supporting the destruction of the earth by Chinese manufacturers. But damn, they make cheap spectacles!
Recently I got hold of a deal that included an eye exam and a free pair of glasses at an Optometrist just down the road from my house. Obviously the free glasses available were from a limited selection, but when I say deal, I do mean deal, and it would have been ridiculous to not take advantage of it. $69 for the exam and the glasses, all in! Consider that I also get $60 of the exam covered by my health plan at the university, and it turns out the exam and glasses only cost me $9. Hells ya! Plus I did find some glasses with a slight fun factor, so it was all good.
So here are pics of my old glasses, which I still like and aren't that far off my new prescription:
Then I finally followed up on a tip that The Duchess gave me a year or more ago: China makes cheap glasses! I ordered from Zenni Optical, filled in my brand new prescription, and my PD which the optometrist measured for my new glasses and jotted down for me; I quickly had two more pairs of fun glasses winging through the post. Note, you can also measure your own PD (pupillary distance), as Marko did when he ordered from Clearly Contacts.
They arrived today! Super fast, barely over a week to arrive. One pair that are black outer with lime green interior, and a slight kind of horn rim.
And the most fun pair of all, slightly translucent (slightly unfortunately pink) and black checks in a more square frame. These babies will be pulled out for fun times and conference presentations, for sure. (Whoa, rabbit teeth, Mego.) I don't think they look this pink in person, more like light grey and black checks.
Apologies for the crappy photo quality, but photobooth is the simplest way to take and load pics quickly on my laptop. I've been wearing glasses part-time for many years now, and have had the luxury to take them off whenever I want without walking into open manhole covers. But lately I've been wondering if I shouldn't be wearing them all the time, because I can't read the number of the bus approaching, and because Rocco has to fill in the gaps for street signs and the like when we're out and about. So, moving into the world of constant glasses (and not prepared to try contacts yet), I wanted to have a supply of designs and colours that I can choose from day to day. Well, got 'em! And the out of pocket total for all three glasses (including the eye exam and shipping) came to $45! That's $9 for the local pair and $36 for two pairs plus shipping from Zenni Optical. Crazy. Now all I need is a nose tree to display them on at home when I'm choosing my specs each morning.
Recently I got hold of a deal that included an eye exam and a free pair of glasses at an Optometrist just down the road from my house. Obviously the free glasses available were from a limited selection, but when I say deal, I do mean deal, and it would have been ridiculous to not take advantage of it. $69 for the exam and the glasses, all in! Consider that I also get $60 of the exam covered by my health plan at the university, and it turns out the exam and glasses only cost me $9. Hells ya! Plus I did find some glasses with a slight fun factor, so it was all good.
So here are pics of my old glasses, which I still like and aren't that far off my new prescription:
And a picture of the glasses that were included in the deal. They are thin silver outlines around the eyes and have bright blue metallic arms. (Whoa, weird chin, Mego.)
Then I finally followed up on a tip that The Duchess gave me a year or more ago: China makes cheap glasses! I ordered from Zenni Optical, filled in my brand new prescription, and my PD which the optometrist measured for my new glasses and jotted down for me; I quickly had two more pairs of fun glasses winging through the post. Note, you can also measure your own PD (pupillary distance), as Marko did when he ordered from Clearly Contacts.
They arrived today! Super fast, barely over a week to arrive. One pair that are black outer with lime green interior, and a slight kind of horn rim.
And the most fun pair of all, slightly translucent (slightly unfortunately pink) and black checks in a more square frame. These babies will be pulled out for fun times and conference presentations, for sure. (Whoa, rabbit teeth, Mego.) I don't think they look this pink in person, more like light grey and black checks.
Apologies for the crappy photo quality, but photobooth is the simplest way to take and load pics quickly on my laptop. I've been wearing glasses part-time for many years now, and have had the luxury to take them off whenever I want without walking into open manhole covers. But lately I've been wondering if I shouldn't be wearing them all the time, because I can't read the number of the bus approaching, and because Rocco has to fill in the gaps for street signs and the like when we're out and about. So, moving into the world of constant glasses (and not prepared to try contacts yet), I wanted to have a supply of designs and colours that I can choose from day to day. Well, got 'em! And the out of pocket total for all three glasses (including the eye exam and shipping) came to $45! That's $9 for the local pair and $36 for two pairs plus shipping from Zenni Optical. Crazy. Now all I need is a nose tree to display them on at home when I'm choosing my specs each morning.
22.12.10
I heart CBC!
Friends,
On November 23rd, Stephen Harper’s secret plan for the CBC was revealed when the Parliamentary Secretary to the Minister of Canadian Heritage mused publicly about killing our public broadcaster! You can hear the audio for yourself here: http://www.friends.ca/news-
On Dec 6th, the matter of the government’s plan for the CBC was raised in Parliament. The Heritage Minister was asked to disavow his Parliamentary Secretary’s idea of cutting all funding to the CBC. Twice Minister Moore was asked to dismiss the notion that the government should kill public broadcasting. And, twice he refused to do so. You can see the exchange in the House of Commons here: http://www.friends.ca/news-
It's widely known that Prime Minister Harper exercises extremely tight control of his government’s messaging. None of his Ministers, Parliamentary Secretaries or MPs speak out without prior approval from the Prime Minister’s Office.
The threat posed by Harper could be the most serious peril CBC has ever faced. Now is the time for all of us who love and depend on the CBC to stand up and be counted.
Please sign the petition at the link below or fill in the embedded petition in this blog post, and encourage all your friends to do the same:
http://www.friends.ca/
Thanks!
On November 23rd, Stephen Harper’s secret plan for the CBC was revealed when the Parliamentary Secretary to the Minister of Canadian Heritage mused publicly about killing our public broadcaster! You can hear the audio for yourself here: http://www.friends.ca/news-
On Dec 6th, the matter of the government’s plan for the CBC was raised in Parliament. The Heritage Minister was asked to disavow his Parliamentary Secretary’s idea of cutting all funding to the CBC. Twice Minister Moore was asked to dismiss the notion that the government should kill public broadcasting. And, twice he refused to do so. You can see the exchange in the House of Commons here: http://www.friends.ca/news-
It's widely known that Prime Minister Harper exercises extremely tight control of his government’s messaging. None of his Ministers, Parliamentary Secretaries or MPs speak out without prior approval from the Prime Minister’s Office.
The threat posed by Harper could be the most serious peril CBC has ever faced. Now is the time for all of us who love and depend on the CBC to stand up and be counted.
Please sign the petition at the link below or fill in the embedded petition in this blog post, and encourage all your friends to do the same:
http://www.friends.ca/
Thanks!
22.11.10
More quinoa baked goods
This is an invention, based loosely on time spent wandering the echoing hallways of cornbread and quinoa recipes online. If it doesn't suit you, maybe you'll be more interested in trying this one by Heidi Swanson, or a sprouted quinoa recipe over at Pattycake, or the simplest of simplest provided by Whole Foods.
Quinoa Cornbread II
0.75 cup quinoa, rinsed
1.5 cups hot water
pinch of salt
1 cup coarse cornmeal
1.25 cups milk
1 Tbsp white vinegar
1 cup whole wheat flour
0.5 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar (or less, to taste)
2 large eggs, beaten
2 Tbsp oil
0.3 cup corn kernels (frozen is fine)
0.3 cup chopped scallion
2 Tbsp butter
There are a couple prep steps to this recipe. First, cook the quinoa in the water, with a pinch of salt. This involves rinsing the quinoa for a couple minutes under running water. Then toast the rinsed quinoa in a hot saucepan until it smells nutty (only a couple minutes). Add hot water and salt, bring all to a boil, then cover, reduce to simmer, and cook for about 15 minutes.
While that's happening, mix the milk and vinegar, and pour over cornmeal in a bowl. Let this sit while you do the rest of the prep and the quinoa is cooking.
In a dry bowl, stir together flour, baking powder and soda, salt, and sugar. In a second bowl, whisk eggs and oil together. Once all the prep is done and the quinoa is finished cooking, heat your skillet pan in the oven at 375F with the butter. While the butter is melting, mix all your various bowls together: dry ingredients, milky cornmeal, eggs, and corn and scallions. Pour into the hot skillet; the butter might sizzle and run up the sides around the mix - do not stir! Top with a couple grinds of pepper if you like, then pop it back in the hot oven for 30-45 minutes. I realize that's a big window, but all ovens are different and it's worth checking to make sure your bread is done perfectly. The edges should be brown and crispy, and the centre should be set.
We'll be eating this tonight with beer-glazed black beans and steamed rainbow chard on the side. Perfect meal for the blustery wintry night out there!
Quinoa Cornbread II
0.75 cup quinoa, rinsed
1.5 cups hot water
pinch of salt
1 cup coarse cornmeal
1.25 cups milk
1 Tbsp white vinegar
1 cup whole wheat flour
0.5 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar (or less, to taste)
2 large eggs, beaten
2 Tbsp oil
0.3 cup corn kernels (frozen is fine)
0.3 cup chopped scallion
2 Tbsp butter
There are a couple prep steps to this recipe. First, cook the quinoa in the water, with a pinch of salt. This involves rinsing the quinoa for a couple minutes under running water. Then toast the rinsed quinoa in a hot saucepan until it smells nutty (only a couple minutes). Add hot water and salt, bring all to a boil, then cover, reduce to simmer, and cook for about 15 minutes.
While that's happening, mix the milk and vinegar, and pour over cornmeal in a bowl. Let this sit while you do the rest of the prep and the quinoa is cooking.
In a dry bowl, stir together flour, baking powder and soda, salt, and sugar. In a second bowl, whisk eggs and oil together. Once all the prep is done and the quinoa is finished cooking, heat your skillet pan in the oven at 375F with the butter. While the butter is melting, mix all your various bowls together: dry ingredients, milky cornmeal, eggs, and corn and scallions. Pour into the hot skillet; the butter might sizzle and run up the sides around the mix - do not stir! Top with a couple grinds of pepper if you like, then pop it back in the hot oven for 30-45 minutes. I realize that's a big window, but all ovens are different and it's worth checking to make sure your bread is done perfectly. The edges should be brown and crispy, and the centre should be set.
We'll be eating this tonight with beer-glazed black beans and steamed rainbow chard on the side. Perfect meal for the blustery wintry night out there!
7.7.10
I like some squash in my blossom
This seasonal pasta recipe looks amazing! Published on the Globe and Mail online site, it features zucchini and zucchini blossoms in a light cream sauce, which would be updated to be a lemon cream sauce, or maybe even by adding a little thyme. Mostly I'm copying it here so I have it to hand when guests are coming over next week. I'm praying for zucchini in the CSA but can hit up a farmer's market if needs be.
Ingredients
6 ounces fresh fettuccine or dried spaghetti cooked al dente
12 baby zucchini with flower, cut into 1/4-inch rounds
6 tablespoons olive oil
1 shallot, chopped finely
1/2 clove garlic thinly sliced
1 tablespoon grated Parmigiano-Reggiano
1 ounce butter
salt and pepper to taste
Method
1. Put a large pot of salted water on to boil for the pasta.
2. Warm enough olive oil to amply cover the bottom of a large lidded sauté pan over medium-low heat. Add shallot and, with the lid on, sweat them off (cook until translucent but not brown), stirring occasionally.
3. Add the zucchini rounds and, with the lid off, cook until somewhat soft, approximately 6 minutes, flipping the rounds halfway through.
4. Add the butter and the grated Parmigiano-Reggiano to the pan, stir it in and turn up the heat to medium to let it thicken into sauce.
5. When the salted water comes to a boil, and while the sauce is thickening, add the fettuccine to the pot and cook until it is al dente, according to the instructions on the package. It will not take long.
6. Once the fettuccine is cooking, add the zucchini flowers and a tablespoon or two of the pasta water to the sauce, and give it a stir. Season to taste.
7. Drain the cooked pasta, incorporate it into the sauce, and serve immediately.
8. Fall in love.
The amounts listed only serve 2 as an appetizer, so keep the ratios in mind when you scale up to feed more salivating mouths.
Ingredients
6 ounces fresh fettuccine or dried spaghetti cooked al dente
12 baby zucchini with flower, cut into 1/4-inch rounds
6 tablespoons olive oil
1 shallot, chopped finely
1/2 clove garlic thinly sliced
1 tablespoon grated Parmigiano-Reggiano
1 ounce butter
salt and pepper to taste
Method
1. Put a large pot of salted water on to boil for the pasta.
2. Warm enough olive oil to amply cover the bottom of a large lidded sauté pan over medium-low heat. Add shallot and, with the lid on, sweat them off (cook until translucent but not brown), stirring occasionally.
3. Add the zucchini rounds and, with the lid off, cook until somewhat soft, approximately 6 minutes, flipping the rounds halfway through.
4. Add the butter and the grated Parmigiano-Reggiano to the pan, stir it in and turn up the heat to medium to let it thicken into sauce.
5. When the salted water comes to a boil, and while the sauce is thickening, add the fettuccine to the pot and cook until it is al dente, according to the instructions on the package. It will not take long.
6. Once the fettuccine is cooking, add the zucchini flowers and a tablespoon or two of the pasta water to the sauce, and give it a stir. Season to taste.
7. Drain the cooked pasta, incorporate it into the sauce, and serve immediately.
8. Fall in love.
The amounts listed only serve 2 as an appetizer, so keep the ratios in mind when you scale up to feed more salivating mouths.
1.7.10
The Muffin Myth
PS. I know the exciting news about The Muffin Myth threatens to take you away from Liminal Me immediately, but don't miss out on my Quinoa Bread post below!
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