sunshine on thursdays

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Russia also has a cool thing going that's been making the video rounds lately, namely a series of "versus" animations for a snack chip of some sort. Basically, they're stick-figure fights between celebrity or movie character archetypes. Some include (a slight warning that some subject matter might be a bit on the violent side, but it's stick-figure stuff, so... there you go):

- Luke Skywalker vs. Neo
- Superman vs. a wall
- King Leonidas vs. Chuck Norris
- Frankenstein's Monster vs. D'Artagnan
- David Blaine vs. David Copperfield (the ending on this one is exceptionally unexpected)

As neither I nor Lisa drink, we are toasting in the New Year with Sparkling Peach Cider!!!

If I can stay up.

1 hour 2 minutes as of this typing.

Wish me luck.

;)

HAPPY BIRTHDAY to puffdoggydaddy!

I've always described you as good people.

And good people deserve good days, good years and good lives.

I hope today was good and that the coming year is even better.

Be well.

Know joy.

HAPPY BIRTHDAY!

goodbye 2009, our dear friend

The Golden Dukes for general public malfeasance.

Thanx to Susie Bright

I'm getting ready to move from Korea back to the US, and I'm taking my (Korean-born) Siamese with me. I've talked with some people about shots, documents, etc. for this. It's not too hard to bring a cat into the US, and it doesn't seem hard to take a cat from Korea. I've heard heard about Korea's requirements through hearsay, and was curious about anyone else's experience. I've talked with my vet here to get the official requirements to bring an animal in, but I've having trouble finding the official requirments to take a cat out of a Korea (I keep finding articles about glowing cats or cat meat markets instead). If anyone has any idea what the official requirments are (or where to find them), and would be willing to share their experience bringing a meezer from Korea, I would really appreciate it! 

Thank you! 

cross posted to the Life in Korea community.

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Cawnbred

okay, the basics are:

1 cup self rising corn meal.
1/2 cup flour (normal, ordinary flour. not self rising or any of that)
milk
water
salt
pepper

now, the thing about cornbread isnt whats IN it, its just tricky to prepare. first of all, if you dont have a self rising cornmeal, then you need to use a baking powder. just follow those instructions. it doesnt matter, but the self rising meal makes things easier.

anyway, you mix the meal and flour together with some milk until its kindof a dough. like really thick and kinda dry. you put a little water in to thin it out and make it manageable. its a balance between milk and water, but mostly milk. what you are looking for is a grainy and slightly lumpy mixture. so dont totally mix it all the way, like you would cake or brownie mix.

heat the oven to 450. put a little bit of oil in the pan and stick it in there to heat. the amount needs to be enough to coat the bottom of the pan, but only a thin layer. keep an eye on that sucker, as thats kinda dangerous. just make sure you take it out when its ready (a drop of water will freak out if you drop it in there once its ready)

take the pan out, pour the mix in. as you pour you will notice that the oil is all along the edges. take a spoon and distribute some of that across the top of the batter. it doesnt need to cover it totally, but it should be spread about some.

now stick it back in the oven. its almost IMPOSSIBLE to tell you how long it will take. each oven, each pan, and each blend can change the time. ive had it take ten minutes, and ive had it take fifteen, and sometimes more. just take it out when its a good healthy golden brown. you can use a knife to lift it up and see if the bottom is over-cooking. sometimes ill even flip the whole thing.

it works best if you dont plan on cooking a ton. so a small pan/skillet works best. maybe like 6-9 inches. my grandmother uses a square pan a lot of the time, but its not a steel baking pan. its iron as well. newer equipment wont work nearly as well as a well seasoned one, obviously. and you arent making this to be inches thick. it should only be like an inch or so thick, not like cake. you are basically frying it, and the whole thing should be able to be lifted out as one piece. the whole thing should have a hard and crispy outside. this is one of the trickiest things ive ever had to make in my life. when it works its amazing, but it takes a bit of toying around to figure out just exactly how to do it perfect in a repeatable manner.

I will do a summary of the decade one year from now, when the decade ends.

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Comic Sans Liberation Movement

Thanx to Making Light, which does not approve.

In honor of the New Year, I'm posting a repeat from a couple of weeks ago: That rocked/sucked! (http://popfiend.livejournal.com/3318690.html)

HAPPY NEW YEAR EVERYONE!

All the best to you and yours in the coming year!

I'm hoping it's KICK @$$!!! And that we're doing the kickin'!!! :D

Peace and happiness,
- O. (aka popfiend)




*DFT is my weekly attempt to get us to focus on the positive (and treat our LJs a little less like a port-a-potty), avoid feeding the trolls and for us to be a little less trollish ourselves. To improve the signal to noise ratio on the Internet and LJ in particular. It's a completely opt in concept, so no one twists your arm to read, participate or even think about it. And it isn't about lording the DFT-ness of me over you. I've got my own battles, issues, etc. It's more about the sharing and the thinking. Enjoy or don't. :D

( 2009's last collected FUNNIES post. And it's pretty funny. Enjoy!!! )