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Archives

• 2013 Majors

CSI POOL
BCAPL National 8-Ball Championships
Rio All-Suite Las Vegas Hotel and Casino
Las Vegas, NV
first time at the Rio (adios Riviera) and things get epic
 
INDEPENDENT EVENT
Hard Times 10-Ball Open
Hard Times Billiards
Bellflower, CA
just a lil pre-Vegas warm up tournament
 
INDEPENDENT EVENT
West Coast Challenge
$4,000 added One Pocket
$10,000 added 10-Ball
California Billiard Club
Mountain View, CA
last event at this location before they close (sadface)
 
INDEPENDENT EVENT
Cole Dickson Memorial 9-Ball
Family Billiards
San Francisco, CA
for legendary road player Cole Dickson
 
INDEPENDENT EVENT
Pots 'N' Pans Memorial 9-Ball
Pool Sharks
Las Vegas, NV
celebrating hustler Bernard Rogoff, better known as "Pots 'N' Pans"
 
THE ACTION REPORT
TAR35 | Dennis Orcollo vs Shane Van Boening
TAR Studio
Las Vegas, NV
second and third days
 
THE ACTION REPORT
TAR33 | Francisco Bustamante vs Alex Pagulayan
TAR Studio
Las Vegas, NV
second (1P) and part of third (10B) day
 
THE ACTION REPORT
TAR32 | Ronnie Alcano vs Jayson Shaw
TAR Studio
Las Vegas, NV
GREAT match • Andy Mercer Memorial 9-Ball Tournament coverage
 
INDEPENDENT EVENT
Chet Itow Memorial 9-Ball
California Billiards Club
Mountain View, CA
drank too much to do good coverage, but here it is, anyway
 
CSI POOL
Jay Swanson Memorial 9-Ball
Hard Times Billiards
Bellflower, CA
let Robocop show you how to run a six-pack, Citizen
 
THE ACTION REPORT
TAR31 | Mike Dechaine vs Shane Van Boening
TAR Studio
Las Vegas, NV
ALL HAIL THE HOVERCAT
 
THE ACTION REPORT
TAR30 | Darren Appleton vs Shane Van Boening
TAR Studio
Las Vegas, NV
the boys are back in town
 
 
10+1 INTERVIEWS
» Huidji See
» Donny Mills
 
 
EVERYBODY WAS KUNG-FU FIGHTING
the best kind of New Year's Sandwich
that's not okay
 
 
READER'S CHOICE
you know that I'm no good
on being a reasonable human being with realistic expectations
 
instasham series
stories from the distant and slightly-less-distant past
 
the only people for me are the mad ones
questions, tournaments, bets, running 26.2 miles

• LINKY LINKS

PARTY ANIMALS
The Action Report
purveyor of fine challenge matches between highly-skilled players of note
 
PUBLICATION
Cue Times Billiard News
Colorado's best resource for all things pool-related
 
CASE
Jack Justis Cases
the choice of champions
 
CUE
Sugartree Customs
made by Eric "Slower Than Snails" Crisp, if and when he feels like it
 
CUE
Tucker Cue Works
"If you feel the need to ask me how your cue is progressing every week then maybe there is a better choice of cuemakers out there for you."
 
MEAT
Kurzweils' Country Meats
yes, meat

hasta la vista, y’all

listening to
the lady in the next cubicle talk about her digestion problems
damn cubicles

eating
a roasted yellow bell pepper
mmm, tasty

obsessed with
laundry
it needs to be done

flotsam & jetsam

television

Now that Hell’s Kitchen has concluded, I anxiously await the start of Project Runway. In the meantime, there are several other excellent shows to help grout the cracks between the tile. One of my recent favorites is Ace of Cakes from the Food Network. Who knew baking could be so badass?

Aralia and I have also begun watching Deep Blue, an 83-minute long program featuring highlights culled from the much longer The Blue Planet nature documentary series. The Blue Planet is narrated by David Attenborough, while Deep Blue is narrated by Pierce Brosnan. We find the many watery shades of blue combined with the soothing voice of Mr. Brosnan to be quite pleasant. Even when he narrates the gory death of a baby whale.

We also found another way to tell if you’re Asian.

You might be Asian if you’re watching a long documentary about ocean life and every time an animal (giant manta ray, starfish, cuttlefish, weird shrimp, odd jellyfish, etc.) crosses the screen you think of how you might cook it.

survey says

On the subject of which patent-leather shoes you liked, you voted…

Q & A with OMGWTF

Oscar of Southern California asks…

Q. Okay, if you were on Death Row and you had your choice of ANY meal as your last, what would it be (price not an issue)??? Let me guess, Lawry’s steakhouse in Beverly Hills?

Oscar, I’d order one of everything edible on this planet, and then hope I wouldn’t get executed until I was done eating. However, that would be in a perfect world, and since we know it doesn’t exist, I’d have to go with (1.) a New York steak, cooked in butter with salt and pepper on the side, (2.) hamachi and toro sashimi, (3.) at least a dozen pieces of Popeye’s (dark-meat) fried chicken with plenty of honey, and (4.) ice-cold Coke.

cooking class

Today’s recipe comes courtesy of Alton Brown, host of the show Good Eats on the Food Network. Good Eats is easily my favorite cooking show, and if you watch it, you’ll know why. Alton Brown combines science, food, and easy (and easy-to-tweak) recipes into the most informative and entertaining cooking show ever.

just here for the food

Good Eats : Skirt Steak

The skirt steak is a long, flat cut that is flavorful, but tougher than most other steak cuts. Because of its toughness, skirt steak should be sliced across the grain for serving.

We stay fairly true to Alton Brown’s recipe in terms of ingredients, but we tweak it slightly in terms of length of marination and cooking technique. Alton Brown cooks the meat DIRECTLY on hot coals, but since we’re short on time (weekday evening), and we wouldn’t be eating anything that has charcoal grit on it, we’ll be doing it the old-fashioned style–in a pan. This is a great recipe because, if you have all the ingredients, it’s INCREDIBLY easy and takes almost no time at all.

For Alton Brown’s original recipe, click here.

Ingredients!

(Why do I always have an “!” at the end? Because you should be excited! You’re going to cook! Which means you’re going to eat! If you don’t f— things up!)

1/2 cup olive oil

1/3 cup soy sauce

4 scallions, washed and cut in half (a.k.a. green onions)

2 large cloves garlic

1/4 cup lime juice (about 2 large limes)

1/2 teaspoon red pepper flakes (we opted to omit these)

1/2 teaspoon ground cumin

3 tablespoons dark brown sugar or Mexican brown sugar

2 pounds inside skirt steak, cut into 3 equal pieces

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. Yep, it really is that easy. Basically, throw in everything but the meat and hit “puree”!

I realize that the marinade has the look and consistency of cat puke, but, be assured, it is several notches above cat puke in deliciousness. And it doesn’t have hairballs.

In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Press out as much air as possible and seal. Marinate overnight, turning bag over once, in the morning.

If possible, bring steak to room temperature before cooking. Remove steak from bag.

Pat dry with paper towels.

Heat your skillet over high heat until hot. Whew! Say that three times fast! We threw in a pat of butter, and followed that with the steak. Cook the steak, 1-2 minutes per side , turning once, until desired doneness. One minute per side will get you rare to medium-rare, and two minutes will get you medium to medium-well. More than that and I’d have to kick you. Oh, yes. I KNOW where you live…

Place steaks on warm plate and keep warm. Because the skirt steak is a tougher cut, it is IMPERATIVE that you wait the 15 to 20 minutes to properly allow the meat to rest and have its juices redistributed.

When the holy moment has come, slice the steak thinly ACROSS the grain. That means perpendicular to the muscle striations of the meat. The meat will be much more tender and easier to chew this way.

We didn’t have rice made or any side dishes ready so we tore apart a loaf of King’s Hawaiian Sweet Bread and shoved the steak in the chunks. Made an awesome sandwich. So awesome I didn’t care whether or not the photo of it came out well.

So, in conclusion, this is one BADASS recipe. Why? Let’s review.

1. All but one of the ingredients goes in a blender. And then everything goes into a ziploc bag.

2. Sleep. Wake up. Turn steak. Waste your day however way you like. Take steak out.

3. STEAK IS COOKED IN UNDER FIVE MINUTES! Instant gratification! (Although you really should let it rest before cutting.)

In fact Aralia and I had so much time on our hands, she decided to take Mr. Ramsey out for a whirl. Mr. Ramsey, or Gordon, if you’re friends with him, as we are, is Aralia’s newest kitchen appliance. He is a pedigreed KitchenAid stand-mixer. And he is badass.

Aralia decided to make Double Decadent Chocolate Chip Cookies. This required the melting of many innocent semi-sweet chocolate chips. Aralia did all the work and all I ate the excess chocolate while I worked on this blog post… Ain’t it a hard-knock life?

After I did my duty making sure the chocolate resources didn’t go to waste, I got to… eat… more… chocolate… This time, in cookie form.

Left. A raw cookie.

Right.Cookie perfection! The interior of the cookie was soft, like a brownie while the outside was delicately crisp.

Aralia ran out of mugs, so we drank milk the traditional way–out of bowls.



100 days of pool : 20 days left

Woohoo! Just 20 days left and I’m going on vacation. I know, I know. I’ll play pool on my vacation and give you a report.

[78] : Tuesday, August 14, 2007

suckage

Yep, it was league night. You know what that means. More entertainment.

My match was like a tragedy of comic errors tonight. I lost a contact lens, miscued a few zillion times, and generally just played like absolute crap. I was not amused. When I was down 4-1 watching my opponent run out enroute to the final game, an Innocent Bystander and I had this exchange:

“You look unhappy.”

“I’m playing substandard pool.”

“Aren’t you, like, the best girl shooter in the league?”

“Am I? I don’t know.”

“I think you are.”

“Okay.”

“So why are you unhappy? What more could you want?”

“F— that. I want to be at least the best shooter in the goddam league.”

“Oh, but that’s never going to happen.”

“Really. Why is that.”

“Well, you’d have to beat me first.”

“With a baseball bat or a crowbar? I have both.”

There were MORE shenanigans after this, if you can believe it, but I’ll save it for another time. I ended up losing hill-hill. Mad suckage.

I need a f—ing vacation.

[79] : Wednesday, August 15, 2007

fascinating

I played more three-cushion today, for a change of pace, and because pool is wearing on my nerves. I can more fully appreciate three-cushion these days because my game has gone up since the last time I played it intensively.

Back then, I could see the shot, and even how it should be played, but I didn’t have the skill to execute it. Now, I have more skilz, so it’s very rewarding to watch the balls follow the paths I intended.

Whee!

[80] : Thursday, August 16, 2007

bunny is blah

I did more ball-control drills at lunch. Pool is becoming more like a job rather than a hobby, but a bad day of pool still beats a good day of work.

Le Sandbox

For the uninformed, Le Sandbox is the section of my blog that contains links to random/weird/funny articles, videos and other fun stuff on the internet. Click on the RED links below to start slacking and killing time now!

Fun Links

manscaping

god bless america

god bless america?

god bless… never mind

YouTube

[4 minutes : 32 seconds]

the best of Tina Fey

Photograph

yummers

Miscellaneous Junk

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vote on my polls

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