Hitting the Bottle

As I write this,…the GF & some of the soristi-neighbors are playing a rousing game of drunken DDR.  While normally amusing, hilarious in a DC blizzard…pictures forthcoming.

In reality a small project was finished today.  The WineLight…ingredients:

-1 wine bottle

-1 drill with glass  drill bit (1/4″ min)

-1 string of 25 LED Christmas light

So long story and several steps short; while holding the bottle in your sink & running a small stream of water your place the drill bit against the side of the bottle.  Start to run the drill slowly so that you create a small indentation in the glass.  Continue to drill as you create a deeper indentation….keep running until you are through the glass.  It should look something like this:

From there, let you bottle dry and get to stuffing in your LEDs.  This is honestly the easiest part in this rather simple process.

At this point, one you have you lights evenly distributed you are ready to roll and now have a fully functional piece of lighting decor…the Wine Light

Try setting up a few of these puppies in your windows next holidays…yeah…you’re now officially awesome.

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Homeless at less than half the price!

So I was checking out this deal/discount website I was invited into called Gilt Man…and I stumbled upon this treasure:

now…don’t get me wrong, I’m all for men’s fashion…but…this…is…awful.  This poor sap looks like he’s either homeless or was playing dress up in Daddy’s clothes.  Either way, this thing is a travesty.  But hell, at only $328 at least you don’t have to pay retail ($950) for it!

Other than the fashion disaster listed above, they do have some rather interesting stuff that if you’re a fashion forward chap, or chap-ette, you may enjoy.  Feel free to take a browse on me @ Guilt Man

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Read & Be Inspired

If you’re a reader of this blog, but somehow haven’t found your way over to KarenMakesSense, now is the time.  No only was this little lady one of the top inspirations for me to actually start this thing, but she also has embraced the power of the ‘tubes to bring us tasty treats, now with a heaping handful of Human Compassion.  For every comment that is made to this particular post she will be donating $1 to the relief effort in Haiti….she’s not rolling in dough, just rolling it.  Do your part….and kick in a little extra if you can.

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Tough as nails….with a hint of umami

There is nothing more cliche than saying that men love meat…red meat….cooked over an open flame.  Consider me a cliche.

This time however, we chose to go a different route than the open flame…slow & low.  Before you get excited, I’m not talking BBQ.  Now, get really excited because I’m talking Jerky.  Home made, hand-cut, deliciously spiced beef jerky. Granted, since the invention of refrigeration the need for dehydration and long term storage options are no longer a key to survival…but, this stuff is really easy to make, tastes real good, and gives you that nice convenient protein boost.

If you have a food dehydrator like me (courtesy of a joke between me and my grandmother about 15yrs ago), this is real easy.  If not, use an oven set to 200 degrees.  Just whip up the following recipe…let marinade at least 2 hours, preferably overnight….and pop it in your dehydration box of choice.  You’re just a dozen hours from glory.

2lbs Top Round (London Broil) Beef

1/2 Cup Soy Sauce

1/4 Cup Worcestershire Sauce

1/4 Cup Honey

1 tbsp Cayenne Pepper

1 tbsp Black Pepper

1 tbsp Penzey’s Chicago Seasoning

a few shakes liquid smoke

Slice your beef against the grain in 1/4 inch slices. Dump in all ingredients into a zip top bag. Shake bag around a little and put in fridge for 2-12hrs.  Remove from chill-chest, drain, and add to dehydrator of choice for 12-16hrs.  Rotate beef every 4-6hrs.

1. Marinade 2. Drain 3. Dehydrate 4. Enjoy

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To Bacon

I almost titled this post…”too much pork makes me fart”.  To those of you that get this, it’s hilarious..to those who don’t, it’s rather gross. But never-mind what I chose not to call this, lets talk bacon.  Bacon, the king of meats.  Some may say Filet Mignon, NY Strip, maybe even Veal…..no, they’re wrong.  Bacon.  I will not hear your arguments, thus I will say it again. Bacon.

Since sharing quarters with the GF, I’ve not been able to cook bacon nearly as much as I would like.  In addition to being a flat-tooth, some roommates in college ruined bacon for her.  Breakfast, Lunch, Dinner….while it sounds awesome, apparently with the smell of someone always cooking bacon in the house was just too much for her.   Now my bacon frying is relegated to when she is out of town.

Tonight is one of those nights, so I chose to fry up some bacon for a simple bacon sandwich for dinner.  A simple bacon sandwich was what I went into the process thinking, what I got was so much more.  I didn’t take a picture, so you’ll have to use your imagination on this one.

Bangin’ Bacon Sandwich

Bacon (fried until crisp)

Mixed Salad Greens (undressed)

Goat Cheese (soft)

French Baguette (fresh)

Fry bacon, let drain on paper towel. Slice baguette and place soft-side down in the bacon drippings, let fry.  Pull the bread off the pan, place goat cheese liberally on the bread.  Add bacon and salad greens.

Enjoy a delicious, delicious sandwich….Crisp, Salty, Rich, Creamy, Fresh & Amazing.  I know bacon makes everything better, but this was one of the most surprising dishes I’ve prepared in quite awhile.  I didn’t go into this expecting anything more than to satisfy a bacon craving, but I got a slice a heaven….just as bacon should be.

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Cook Like A Man (who needs to make sure his lovely lady doesn’t kill him after a bad day at work)

Making Dinner; this is a hefty task for any man. Remove meat, open flame, and batter….the holy trinity of dude cooking.  Suddenly planning a meal goes from a challenge to mind wracking.

After five years of dating an out & out vegetarian I’ve picked up a new approach to composing a plate.  Don’t get me wrong, when planning a meal my mind still goes first to the central protein.  That being said, I now figure out how I can take that portion and move it from either a side dish or replace it with something without a face or a mother.

Tonight, after getting home prior to the Happy Houring significant other I decided that I would take it upon myself to make some eats that would please both me and the veg-head.   There are some produce items that needed to either be prepared or risk not making it through the week…an acorn squash & some shiitake shrooms specifically.

To the Inter-Tubes!

That brought me to foodfit.com, a site that I have never visited, but gave me a recipe entitled Acorn Squash and Shiitake Mushroom Risotto on my first Google search….thank you foodfit.com, I think I will.  Having never made a risotto previously, I chose to follow the directions…with two changes.   I swapped the chicken stock with veggie stock and added a sliced portabella since I didn’t think I would have enough Shiitakes.  Everything went to plan…short of stirring for way more than 20 minutes (probably closer to 30/35).  This was a true test in patience, but the results were colorful, tasty, and pleasing to my little flat-tooth.

If you’re looking for something to fill you up with starchy goodness this Autumn, a good risotto is the way to go & this was a good risotto.

The Final Results

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Short Swords Be Damned!

just a quick one here, but if you had the chance to catch Rhianna’s preformance on SNL this weekend, you would have seen that wearing bullet-proof vests while on stage is so 2003. Singing, dancing (ok, more swaying), and wearing a red chainmail coif…Rhianna brought it back a few centuries with that one. Forget bullets, Blades have nothing on this years fashion plates.

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