Arctic Blog

Daily updates on what the fork I'm up to and also the news I see fit to report.

Thursday, August 31, 2006

Yea I'm a mage





Take the Role-Playing Stereotype quiz.

It's kinda fun.

Thursday, August 24, 2006

my future pet...

I hope, one day...

Saturday, August 19, 2006

The Honorable

The Honorable William Jefferson Clinton, let this blog congradulate you on your birthday. Let me say that you are among the best presidents, these United States, Have ever had!

sigh

I am a man of many talents, (jack of all trades?) I use none of them because I am supremely lazy. Assuming that I am as good as I claim, what would be a good use of this possibly existent talent? I mean, besides researching the influence of Japanese mythology in their modern entertainment. (I wrote my thesis on that subject.)

Birthday of a Hero

Americablog has it here...

Probably crap, but a page from the book I'm trying to write...

It's fantasy obviously. This is an excerpt. The character, Zephyr, because of his greed, gained incredible power and knowledge in magic, that was not meant for him. He is forced to atone by being a powerful battlemage, but he hates war and killing more then anything else. Thus this makes it a proper punishment... He fights on the same side as my protagonists.


I was the linchpin in this battle, the one who might be able to turn it in our favor with my magic. I realized that any victory we may pull out of this would be pyrrhic in nature, but it would keep some of us alive, for another day anyway.
I drew deeply on Zelas, the magic of sky and air, let it fill me to the verge of being torn apart, by the raw wild magic of the wind. I wove the Flows before me into a hideous tapestry. A tapestry that, when I cut the Ties that Bind, could bring nothing but pain and death to those who stood in its path. I pressed the weave out in front of me until its Ties to me grew taught. I was overwhelmed with sadness and regret, as I mentally created the psychic knife that would sever the Ties that Bind. This was the price I had to pay for seeking power and lore that I was never meant to have. This anguish was my atonement for my greed, as I was forced to kill again, and yet again.
I cut the weave free, and closed my eyes for what good that did me, because I still saw it all with my mind's eye. This is what I saw. The weave surged forwards, like a hunting Kaoran desert cat chasing down its prey. It had started small, but in seconds had expanded to the width of the horizon. An enemy mage sensing the attack threw up a magical barrier. My weave struck the barrier and tore through it like so much paper. It struck the first rank of the enemy soldiers.
This was the part I dreaded the most, and I could not hide the sight from myself. My weave broke over them, like a tidal wave, only less merciful. As it washed over the first ranks, they were engulfed in a total void. All the air rushed away from them. The bodies, I can not think of them as people and still maintain my sanity, exploded into so much flesh, bone, and blood. The sound was hideous. They did not scream, no the one mercy of this magic is, that death is almost instant. It was more like a squishy popping sound. Which made it all the harder to bare. In my mind I could see it all.
The enemy soldiers had outnumbered us three to one, but with my one attack I had decimated nearly a quarter of their number. I staggered on my feet, and silently beseeched the goddesses to take consciousness from me. No such mercy was to come to me however.
The battlefield was strangely quiet. Neither side had yet engaged when I unleashed death, I can think of it no other way, upon our enemies. With that thought the silence was shattered by the winding of a horn. On that sound the remaining enemy ranks woke, as if from a trance, and charged towards us.
I had hoped against hope, that they would retreat, fall back, or even just hesitate, in the face of the magic I had just used. If I could only be so fortunate. It did not happen. I was dizzy and disoriented. However much to my own sorrow, I knew the I still was able to shape a second weaving.
Once again I drew upon Zelas, emptying my being for it to fill. This time was different though. Suddenly, instead of being filled with power, I felt gales and torrents rip through my body. In a tiny corner of my mind, the part that was still thinking intellectually and not hell bent on survival, I realized I had finally been granted my wish. I had drawn in far more power then my body could contain, and thankfully I would finally be allowed to die.
The goddesses are not that merciful. The animal instinct in me, striving ever to survive, took control. I unleashed in front of me, all of the torrents of power, that were contained within my body.
This time however, I did not have to witness what my power did. The blessed darkness of oblivion, fell upon me. I knew no more.

Tuesday, August 15, 2006

Warning... Fark cliche in progress

Having solved all other problems, congress decides to go Schiavo style, and give San Diego Park to the defense department, in order to defend public display of religion. We can only hope the public backlash will be as good this time...

Sunday, August 13, 2006

New sauce recipe

Ok this a fairly sweet sauce, but the sweetness comes from the wine, and it is not overly sugary. It is insanely good with mushrooms, or chicken.

1 Shallot, diced
about 4 ounces Marsala
4 oz butter, divided
1T Corn Starch
1T water
2 oz brandy (optional)

First cook the mushrooms or chicken to an appropriate point, mushrooms until they have released most of their water, chicken until it reaches an internal temperature of 165 degrees. Set them aside.
Heat a pan with 1/2 of the butter in it, don't let it get to hot or the butter will burn. Once the pan an butter are hot, toss in the diced shallots. Let them cook until they "sweat" ie start to release their moisture. If you are using an electric stove you will need a match or a lighter. If you are are cooking on a gas stove it is ideal. Remove the pan from the heat and pour in the Marsala, return it to the heat source. If it is gas you just have to tip your pan towards the flame, and it will start to burn, if you are using electric you will have to light it with said lighter, or match, (be sure to say "flame on".) The alcohol in the Marsala will burn, about 50% of it. If you choose to use the brandy, wait about 1 min then pour it in, and burn it as above. After you have done that, pour in about 1/2 oz of the corn starch water mixture. Continue to cook it over medium heat. Once it starts to thicken, turn off the heat, and add the last bit of butter. Move the pan a lot so the butter melts, and is incorporated into the sauce. Once it is done, this should yield an amazing sauce for almost any dish, chicken or mushrooms, the latter being vegetarian.
If ya have any questions on the flaming of the sauce or on making it just ask me....

New sauce recipe

Ok this a fairly sweet sauce, but the sweetness comes from the wine, and it is not overly sugary. It is insanely good with mushrooms, or chicken.

1 Shallot, diced
about 4 ounces Marsala
4 oz butter, divided
1T Corn Starch
1T water
2 oz brandy (optional)

First cook the mushrooms or chicken to an appropriate point, mushrooms until they have released most of their water, chicken until it reaches an internal temperature of 165 degrees. Set them aside.
Heat a pan with 1/2 of the butter in it, don't let it get to hot or the butter will burn. Once the pan an butter are hot, toss in the diced shallots. Let them cook until they "sweat" ie start to release their moisture. If you are using an electric stove you will need a match or a lighter. If you are are cooking on a gas stove it is ideal. Remove the pan from the heat and pour in the Marsala, return it to the heat source. If it is gas you just have to tip your pan towards the flame, and it will start to burn, if you are using electric you will have to light it with said lighter, or match, (be sure to say "flame on".) The alcohol in the Marsala will burn, about 50% of it. After you have done that, pour in about 1/2 oz of the corn starch water mixture. Continue to cook it over medium heat. Once it starts to thicken, turn off the heat, and add the last bit of butter. Move the pan a lot so the butter melts, and is incorporated into the sauce. Once it is done, this should yield an amazing sauce for almost any dish, chicken or mushrooms, the latter being vegetarian.
If ya have any questions on the flaming of the sauce or on making it just ask me....

Fuck!!!

I just had one of the worst nightmares of my life, (yes I was asleep until about 7:30PM PST, I often sleep during the day when I can.)
In said dream, I found the most absolute amount of contentment, even happiness, a person could desire, in the arms of another person. It was amazing, and fulfilling, even beyond fulfilling. So why is this a nightmare? Because I woke up, and realised I would never feel that again in life.

Wednesday, August 09, 2006

Bad memory

I can't believe I completely forgot about Otakon, even though I was bored out of my mind last time I attended, a couple years back. I had already seen all the anime they had planned, and all the panels had like 2 mile long lines for them. Even the MAT3K kinda sucked, and that was a high point the first few I went to. Honestly the most entertaining thing I did the last time I went, was drinking a lot of rum. Conclusion, fuck cons, unless you have a badass cosplay outfit to show off.

Tuesday, August 08, 2006

I laugh

Would you eat them in a box?
Would you eat them with a fox?

Not in a box.
Not with a fox.
Not in a house.
Not with a mouse.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.

Fuck Lieberman, he ought to do the fucking honorable thing, and listen to his constituents... who say they don't who say they don't want him, instead of running on the Bullshit Moose Party ticket.

Sunday, August 06, 2006

Kawaii

Kit fox.

Saturday, August 05, 2006

sigh

The NYT editorial page printed letters today commenting on a former editorial supporting Ned Lamont, in the Connecticut senate race. Living in Oregon, I try not to avoid forming too much of an opinion on this contest, but I couldn't help but find one thing interesting. Of the 4 letters printed 2 were in support of Lamont, 2 for Lieberman, but the two in support of Lamont were both from people in Conn, and the 2 for Lieberman were from elsewhere. Hmm...

Thursday, August 03, 2006

Seared/Roasted Duck Breast

Very easy and very tasty.

Ingredients:

1 duck breast skin on
2 cloves garlic cut into slices
1 sprig fresh rosemary
Salt and Pepper to taste

I started with a boneless, skin on duck breast. First start preheating your oven to about 350-400, then lay the duck breast on your cutting board skin side down. Length wise from top to bottom, cut through it about 2/3 of the way. Be sure NOT to cut entirerly through, you don't want to separate it into 2 pieces. You want to be able to put herbs in the cut later and wrap the breast around them. Sprinkle a small amount of salt and pepper on this side of the duck breast. Now start heating a pan on your stove, do not use any oil, make sure it is hot, drops of water should evaporate very quickly, (within seconds,) off of it. Place the duck breast in the pan, skin side down. This is important, because you need the fat that will render from the skin to keep it from sticking. The pan searing is primarily to brown the meat, and it should not take very long, (this is a good time to quickly wash your cutting board.) Flip the breast after about 30 seconds, (or when the bottom is browned.) Brown the other side, then remove the breast from the pan. Place back on your cutting board, or other clean surface, again skin side down. Now place garlic slices in the bottom of the groove in the breast I had you cut earlier, on top of the garlic, place the sprig of rosemary, then place more slices of garlic on top of the rosemary. Push the edges of the cut back together as best you can, to cover the garlic and rosemary, and place the breast in an over safe container, (I used the same pan I seared it in because it is all stainless steel and oven safe, but and other pan or skillet that is oven safe will work,) skin side up, trying your best to keep the garlic and rosemary from falling out. Roast until it reaches an internal temperature of 120 degrees, or about 10 minutes if you don't have an instant read thermometer. Remove from oven and cover with foil. Let rest about 5 minutes, this allows it to finish cooking, as the heat from the outside is transfered to the inside. Slice and enjoy, it is, as I said, very tasty.

Random speculation of the day...

I have never quite understood this. Traditionally and stereotypically, cooking is viewed as, "a woman's role." But realistically most professional chefs are men. Whiskey Tango Foxtrot. How is it that these opposing realities exist, especially when chefs seem to be so fashionable these days... I could go on about this but there is no reason to, I believe my question is clear. Cognitive dissonance?