(via Bits & Pieces)
Some of my favs from the Corvette Car Show.
Cloudy Sting Ray:
Skull and Dragon hood:
Formula One car:
My partner in crime – Sam. He approves:
Dark and brooding front end:
Had a ton of fun on vacation. I knew I would be pretty wiped out today, so took the day off of work. Talk about an awesome idea! I’m currently wading through ~500 photos to sort and edit, and ~800 blog posts to read. This will take most of the day. :)
And so far, this is the coolest thing I’ve seen all day:
Chris and I will be driving out to Oklahoma to see my dad and step-mom next week. I’ve got a whole week off of work, and 17 hours in the car with my best friend each way. Add a camera into that mix, and hopefully I’ll have something interesting to show and tell by the end of the month.
So in the meantime – kids playing the new Dirt2 videogame at its premier get a high-octane surprise. Namely, a ride with Ken Block. HAHAHAHA:
Walking to town and I see a street closure. I stroll by to see what the occasion is. To my delight there is a car show going on, and I just happen to have my camera.
I take a single shot before my phone rings, it’s Chris. He needs my help with something. I walk to my truck and drive home, hoping my one shot was worthwhile.
Work is busy, so just a few quick links:
Joe McNally talks about people ‘who could have’ – I’m sure we’ve all run into these people
Texts from last night – oh my god the humor is nearly killing me.
Okay, just stumbled on the Photojojo site again. Look at the awesome:
Bottle Cap Tripod. (genius!)
They were gone so fast, I almost didn’t get a picture of them. Thankfully for the blog, almost only counts in horse shoes and hand-grenades.
Beef Tongue Tacos
- 1 beef tongue
- 2 poblano (some call them pasilla) peppers
- 2 anaheim chiles
- 1 medium can diced tomato
- 1 small onion
- 1 bunch cilantro
- 2 small tomatoes
- 3 or 4 cloves fresh garlic
- ~1/2 cup orange juice
- lime juice to taste
- Skin the beef tongue. This can be a pain in the rear, make sure you have a sharp knife. Make sure to cut out any black/dark red bits (normally I get them near the tip of the tongue). Then cut tongue into 3-4 same-sized chunks. Set in slow cooker.
- Roast your poblano and anaheim chiles. I do this on the stove-top, but you could also do it under the broiler or on the grill. Make sure they are completely black on the outside, then stick them in a sealed container (freezer bag, Tupperware, etc) and let them steam for 5-10 minutes. Then wipe all the black skin off, cut off stems, remove seeds/veins for milder sauce, or leave them in for more spice. Give a rough chop, then throw into slow cooker
- Dice onion, mince garlic and add both to slow cooker
- Add orange juice, can of diced tomato, LOTS of cumin, some salt/pepper/paprika/pinch of sugar. Stir it all around
- Add water or stock until tongue is just covered
- Set in fridge overnight.
- Wake up, start slow cooker. Mine went for ~12 hours at medium-high. The tongue ended up being a little softer than I wanted, and started falling apart as I pulled it out. In retrospect, I’d do medium for 12 hours, or medium high for 8.
- Pull meat out of slow cooker when you get home and allow to cool a bit, then slice into ~1/4 inch thick pieces.
- Strain peppers/tomato/onion from the cooking sauce and set aside as a topping.
- Chop fresh tomatoes and cilantro for topping.
- Heat pan on high, add a little oil, and then cook tongue until desired level of crispiness has been attained.
- Heat tortillas on stove top, add tongue, tomatoes, cilantro, cooking veggies, lime juice. You could also add cheese and sour cream.
Fold it up and enjoy. My room mate Steve and I managed to eat a whole tongue between the two of us. It was delicious!
Beauty found in the dark places. The places that make your skin crawl and your nose crinkle. Beauty, made all the better by the contrast of its environment:
Went to get some updated shots under Compass bank. 3 exposure handheld HDR.
Another milestone. 200 journal entries transcribed and placed in the safe-keeping of the internet. I still have a few months worth of entries to type up before I will be current, and by then will be more yet to type.
I enjoy the process though. Reading through my own mind of the near-past gives me a small piece of perspective on the ways I am changing. By the comparison of then and now I see the small differences.
I feel blessed to be where I am at such a young age. Privileged to go through all this questioning now so that I may have some sense of things down the road. I feel as though I am in the right mind to face such trials in my life, right time, and right place. But I am also holding onto the knowledge that these things will change. The questions will change, as will the answers.
I will change. I will stop pursuing goals which, right now, seem so important. I will chase after things which currently hold no interest at all, or things which I may currently abhor.
This is the nature of my world. Perhaps not the nature of the world at large, but certainly mine. And this nature itself is subject to change as well. I cannot imagine that my world will work the same ten years from now. Perhaps not even a year from now. Perhaps not tomorrow.
I’m sitting at a stop light when a van pulls up to my left. Sitting in the passenger seat is a golden retriever. Something about the way he sits, the way he stares out the windshield, acting the part of the dutiful passenger makes me smile.
I look over to the driver, she sees my smile. She smiles back. We smiled together as we drove away.
We start on the north side of the mountain and propel ourselves up to the saddle. Sweat pours out as we stop for a quick water break. A couple of photos before heading down the south side, following a quad track that doesn’t see much use. The sun bakes our brains until we can take no more. We turn around, head back up the hill and back into the relative shade of the other side.
He keeps right up with me, and not once does he complain. He is a great hiking partner.
Me and Scrappy-Doo, at the saddle between Mt. Tritle and Maverick Mtn.