ryancorven.com | journal

So I finally got to see Star Trek and I can understand now why so many liked it.

My mother is on day two of her company having to keep her in to help move and she's being a bitch. She came home guns blazing and ready to pick fights. I finished the movie and asked how much more they had left. I got my head bit off and I shot back "I was just ASKING!"

Sorry for being polite you dumb cunt. Why am I giving you money for your birthday again when you can't even speak with a civil tongue in your head. Its called respect as you're so fond of throwing at me and Todd. You want it, try giving it.

Tonight, upstairs at the Rubyfruit Jungle! Corrosion presents the crown jewel of the New Orleans Gothic Empire...



Featuring two floors of Goth, industrial, and ethereal music in an upscale, cocktail lounge atmosphere
We even have a dance floor now!
Doors at 10 p.m.
Upstairs at the Rubyfruit Jungle at 1135 Decatur
$3 cover

Tonight, upstairs at the Rubyfruit Jungle! Corrosion presents the crown jewel of the New Orleans Gothic Empire...



Featuring two floors of Goth, industrial, and ethereal music in an upscale, cocktail lounge atmosphere
We even have a dance floor now!
Doors at 10 p.m.
Upstairs at the Rubyfruit Jungle at 1135 Decatur
$3 cover

Edit: Found it. I forgot about the calendar feature which was oh-so-helpful! I remembered this was written in or around August, so started there rather than looking through page after page of entries. :) The only problem is that it says I have to use the broiler at the end of the cook time. Our broiler is broken, so is there something else I can do to brown this? Would turning the temp up drastically work?

Hi. A while back, a mac 'n cheese recipe was posted here (I think). It had gouda, American and cheddar cheese in it. Unfortunately, I cannot find the recipe and no longer have a saved copy since the motherboard in my previous laptop died. Does anyone have any idea what I'm talking about? One phrase I can remember was "chop the hell out of the onion." LOL.

Do Hubig's pies lemon pies go bad?

I received a ton of free ones, left them in my microwave for two weeks, and then rediscovered them. They were kind of looking strange and mushy, so I put them in the freezer. Now I'm wondering if it is "safe" or "tasty" to defrost them and eat them?

My neighborhood is doing a progressive Christmas dinner...
Now instead of full on dinner, each house is going to prepare an appetizer and a drink.
I need ideas for something nice, it is only a group of about 14 adults. We will only have 30 minutes in our house for said, drinks and appetizers.
Yes, I could do cheese and crackers, but I am trying to think outside the box... what can i do?
Any suggestions would be greatly appreciated.

So I may or may not have a hugeeee folder of baking recipes on my computer and a small obsession with baking around the holidays. :) While searching for some new recipes to try, I stumbled across this video on how to best package baked goods if you are mailing them to someone. Most of the advice is common sense, but I still found it helpful, and if anything, validating that I am doing the right things when sending cookies and other yummy items.

Here is the link if anyone is interested:
http://www.bhg.com/videos/m/21907587/pack-ship-cookies.htm

( Text from video )

Hopefully that will answer someone's future questions. :)

Hi everyone

Quick question, last year I traveled to Cuba and with a local I tasted black beans. She made them in a rice cooker and added a prepackaged blend of spices. They were amazing!

I attempted a few times to copie the recipe back home but I was very unsuccessful. I need help.

I have a slow cooker if this helps, I'd like to use that.

Anyone has a recipe or a few tips on how to cook beans? I really want to start including them in my diet.

I know the spice blend had some cumin and oregano, so if you have a few ideas on what I could throw in it.

Thanks!!!!

more came in the post this week, a journal from publishers Fulgur, Abraxas. thematically about witchcraft, covering Durer's four witches, flying ointments, witchcraft & graal motifs in the writings of Arthur Machen. a beautiful publication. have had sometime to sit with the Xoanon title, Andrew Chumbleys The Satyrs Sermon, one can read the words, view the glyphs, but still not the voice of the book.

has it rained this week, as it does now. the north of this island had over 12" of rain in a 24 hour period, or a months rainfall in one day, hence the flooding. haven't spoken to anyone since thursday. haven't been out.

will be back with books, back to a particular wood.

Are there any grocery stores in the New Orleans metro area open 24 hours? I'm trying to prepare for the inevitable last-minute forgotten-Thanksgiving-ingredients-dash to the store.

Thanks, everyone!

There is a theme, but an as yet nebulous one. I'm pulling together phenomena and experiences connected with art movements of the last hundred years and the corresponding societal upheavals that ran concurrently and which had an enormous impact on the birth, life and death of those art movements.

At the same time, I'm meditating on the similarities and interconnectedness of art and cultural groups and cults, magickal groups, religions, philosophical paradigm shifts and the growth they spur as well as the devastation they leave in their wake, both psychick and materially manifest.

And there's a book I'm desperately looking for, don't know the name of it, but its effect on people who read it seems to have been similar to the fictional King in Yellow.


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Identifier: VeilOfThorns-AbattoirApocalypseTransmissionI
Addeddate: 2009-11-21 09:59:07
Publicdate: 2009-11-21 10:04:35
Keywords: VEIL OF THORNS; NECROFUTURIST; salon apocalypse; soundscape; ambient; gothic

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For those in USA celebrating Thanksgiving:
IF you have a 20 pound or larger Turkey in your freezer AND you are planning to brine it after it thaws--- put it in the fridge today to begin the thawing process.

If you are not brining, you can wait until tomorrow.

(If the mods will let me, I'll post this for the next few days with the appropriate updated sizes and other details.)

Hey all you cooking people,
I was just curious what is your favorite food on Thanksgiving and what is your worst food for Thanksgiving?

GERD.

Also known as acid reflux. Time for a diet overhaul.

I am at loss. Mostly because all the stuff I ate before I can now not eat. I read cookbooks and things but all of them call for 'substitute this for low fat that' or 'use low acid tomato sauce' etc etc. It's all substitution.

It's getting on my nerves.

I need recipes. Recipes that don't involve low fat or low sugar or substitutes for anything. Just things that involve stuff that is good for acid reflux and doesn't taste all bland.

I'm gonna miss garlic....

help?

WYES is having its live telethon right now. I called in and gave; I wouldn't have felt compelled to but the dude reminded me of some programming we take advantage of every morning: the unparalleled children's educational shows offered through partnership with PBS. Sid the Science Kid in the hooouuuse!

If you like what they offer, why not call in and donate as well? Apparently the budget has been severely cut so they're trying to make up a $360,000 shortfall. As of the first ten minutes, only eight donors had ponied up. :(

486-7311 / 1-800-486-7311.

You can also donate online at wyes.org.

If you donate $175 you get two tickets to Trans-Siberian Orchestra, December 17th.

Last week I made steamed artichokes and posted about them on my blog ~ thought I'd post them here as well!


They were delicious!

( STEAMED ARTICHOKES )

In order to save money, I've been trying to use dried beans instead of canned ones in my cooking. I soak them overnight and cook them until they're soft enough, but they still end up with a weird grainy texture instead of a nice smooth one. I thought maybe I was undercooking them, but I tried cooking them longer and they just end up soft AND grainy.

What am I doing wrong? Or, is this a problem with the beans?

Thanks!

Help! I need two ideas for birthday cakes.
The first: my boss's birthday is next week, I want to bake a cake, I usually bring this chocolate espresso cake, but want something different. I'd like something kind of impressive. I'm a pretty proficient baker so give me your best recipe. I'm completely drawing a blank.
The second: my daughter's first birthday. I want to make something simple, as it will be just my hubby and I for this cake. I was thinking I'd like to make a thick round cake that's a single layer and decorate it simply but something kind of cute. Does anyone know any tricks for baking a nice tall simple cake?

( You are about to view content that may only be appropriate for adults. )

THIS WINDOW
CASSETTE CULTURE 1989 - 2009-11-20
m4tr

Like father like son, he triumphantly assessed. Peter Bright, the This Window fulcrum, passes the power to his son Jake to remix! There’s trust for you! Of course if it gets screwed up Peter gets the chance to sneer, ‘kids today!’ with added authority.

( Read more... )

http://www.m4tr.co.uk
http://www.myspace.com/thiswindow

http://blogs.myspace.com/index.cfm?fuseaction=blog.view&friendId=2703460&blogId=519263324

Dead By Sunrise will be playing at KROQ's Almost Acoustic Christmas on December 12 in Los Angeles. Tickets go on sale this Saturday. Click HERE for more info. 

( You are about to view content that may only be appropriate for adults. )

( You are about to view content that may only be appropriate for adults. )

( You are about to view content that may only be appropriate for adults. )

To those who told me it would be addictive and had me saying I'd never
be that bad, I apologize and encourage you to laugh because I am going
through Blackberry Withdrawal.

I had to already apologize to those who I have on BB Messenger who have
been pinging me all day because it's not here, it's at home on my table
under my tv.

Of all the days to leave it home :P

Even when I was on the shuttle to come from work and back to work at
lunch, everyone on there no word of a lie, had a blackberry in some
form.

I hate working in the same building complex as Telus bwhahahahahahaha

Our main computer program is down.

This is useless to me because I can't even check health cards, I don't
use it to update anything and it's causing much frustration amongst my
collegues. This is also where I normally would crack out the blackberry
and poke around. But guess what I did ...

Forgot it at home :P

I truly suck

www.myspace.com/actionactionreaction

Djs Elizabeth, Eugene, and Travis!

No Cover!

10 pm

Every day I get huge amounts of milk from the school where I work. I love it so I can drink a lot straight, some goes on cereal, I freeze several boxes to crush together with fruit into "ice cream," and I also can make a wonderful creamy nabe. But I still have so much left!
So I'm hoping you could share your favorite recipes that use up milk.
Thank you for your advice.

So I made a chocolate cake the other day that failed. Texture was good and it looked good but the taste was off. So off that I won't serve it. But yet I'd like to do something with it other than toss it. Options are a trifle (soaked in a glaze and combined with fruit and custard I think it would be fine) or a "bread" pudding type of thing. I can figure out the fomer but does anyone have any recipes for the latter? That's what Hubby is rooting for.

For the curious, I made a chocolate mayonnaise cake, but I didn't have the recipe my family has been using for decades so just googled one online. I suspect there wasn't enough mayo in the recipe but am not quite sure. Needless to say I didn't save the recipe.

I bought a box of Chinese silken tofu.
On the packaging, it says 'for soup'.

Do I HAVE to cook this? Or can this still be eaten without cooking?

The first time I made Alton's Mac'n'Cheese, it came out perfectly. It is sinfully good.

The second time I made it? I doubled the recipe. (Yes, it was that good.) And the sauce came out gritty. Almost like the egg curdled, except that the problem didn't seem to happen until I added the cheese. I did temper the egg. I tried to save it. I whisked, I carefully tried to turn up the heat without scorching the pan... but no luck.

Can someone talk me through what might have gone wrong?

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Gorgeous black bat corset jacket on etsy:

HERE

More great items can be found in my shop HERE

Firefox problem - advice please.

Trying to use myspace today it simply says, in that charmless way it has, Upgrade Browser and won't allow me to progress further. I run Firefox 3.0 as that still works with Windows 98SE, yet I gather Firefox 3.5 won't? (I downloadfed 3.5 and when I tried opening it I get a Setup box that says I have performed an illegal operation, like a backstreet abortionist of bygone days.)

Any other browsers out there I can use, which will accept 98SE and allow me into Myspace with no problem? Your bad news will be gratefully considered.

WHAT: Festival of India & Ratha Yatra Parade
WHEN: Saturday, November 21, 2009 - 10am to 5pm
WHERE: Jax Brewery Lot (500 block of Decatur St, FQ)
*parade starts at Decatur & Esplanade near the French Market - 10am
WHY: The purpose of the event is let the public experience the culture of India through a free and interactive festival atmosphere that is appropriate for all ages.
MORE INFO: www.festivalofindia.org

• Live performances by world famous artists
• Free vegetarian fest
• Interactive cultural program & yoga expo
• Parade & kirtan through the French Quarter

The purpose of the event is let the public experience the culture of India through a free and interactive festival atmosphere that is appropriate for all ages.

The Ratha Yatra parade is an age old tradition from India in which Deities of the Lord are placed on a hand pulled float and paraded through the city to pour their mercy upon the public. Chanting and dancing (kirtan) are joyfully performed on the streets during the procession and all are welcome to join in the festivities.

The parade ends at the festival grounds in which ongoing interactive activities will take place that portray the culture of India including live musical and dance performances by world famous artists including Aashish Khan, a yoga expo produced by Wild Lotus Yoga, an ayurveda stall, tarot readings, mehendi hand art, a free vegetarian feast for all and an onsite diorama (museum) of the history/culture of India.

Organized by: ISKCON of New Orleans.
Founder Acharya: His Divine Grace A.C. Bhaktivedanta Swami Prabhupada
2936 Esplanade Ave. New Orleans, LA 70119
504-304-0032

I had the best best best lunch today..bruschetta with tomato, local blue cheese, roast asparagas, olives and yummy olive oil. Sooo good, I didn't even wait to take picture of it.

For the bread, I used a standard white bread recipe (1.5 lb.) and added 2 tsp. black pepper and a half cup of Sargento Bistro shredded cheddar and bacon cheese to the mix. I buttered a slice of it, covered it with some of the remaining cheese and bacon, and toasted it in a toaster oven at the dark setting.

Hello. I can't cook to save my life.

This is a problem because to my mother food=love. Due to my complete lack of interest and several unfortunate and bizarre incidents, she gave up attempting to teach me how to cook many years ago. Today, I decided that as a surprise for her birthday I am going to cook dinner for the family.

My skills in the kitchen include: potato peeling, following simple, illustrated directions on the backs of boxes, and remembering not to use a fork to get bread from the toaster.
I am able to cook: anything that can be cooked in a microwave. I once made a three layer box-mix cake in a microwave. And salad, as long as everything in it is raw.
If it matters: everyone in my family is allergic to citrus, mother is allergic to soy, and my cousin is either allergic to nuts or just very picky. I've never been able to tell. He's an odd one.

I have two months to practice/make sure whatever I make is not inedible.

I would appreciate any simple but tasty recipes that can feed several people. I already have the dessert part covered (the microwave cake was actually pretty good). Also, I would be very grateful for any tips on conquering my fear of turning on, or coming within three feet of, the oven.

Help, please?

"It has been proven in a court of law that the drowning of New Orleans
was not a natural disaster, but a preventable man-made travesty," the
attorneys said in a statement. "The government has always had a moral
obligation to rebuild New Orleans. This decision makes that obligation a matter of legal responsibility." -- CNN story

Here in Greater New Orleans, where people routinely talk about "the Federal Flood" and refer to the MRGO Canal as "the Hurricane Highway", the news isn't the facts of the case, but rather the judge finding legal liability.

If I understand the ruling correctly, the U.S. Army Corps of Engineers has legal immunity from being sued for damages from the failure of their mis-designed and mis-built levees, but not for the fact that the MRGO Canal channeled deep sea storm surge right into the heart of the city. This point alone is enough to make them culpable for the majority of the flooding of the Greater New Orleans area in 2005.

Times-Picayume story

On Bloomberg

On UPI

For those interested in details of what happened and why concerning the great flood, I reccomend the book Catastrophe in the Making: The Engineering of Katrina and the Disasters of Tomorrow. It also makes the point that rather than Greater New Orleans being unique in vulnerability, bad decisions by political and business interests have created no shortage of other engineering disasters waiting to happen.
YouTube video of one of the co-authors and members of levees.org at a reading/discussion at Octavia Books.

Sunday, Shadow Gallery presents the striped and fractured after-party to Emilie Autumn's Asylum tour to haunt your teacups until your dreams are purged through electroshock. Upstairs at the Dragon's Den, beginning at 11 p.m. (though since Ms. Autumn's show begins at 8, we may be starting early to accommodate any particularly prompt muffins). As always, no cover. Thanks again to our friends at Attrition for handing us the whole night on a silver saucer.

( Flyer behind cut. Where else would it be? )

Sunday, Shadow Gallery presents the striped and fractured after-party to Emilie Autumn's Asylum tour to haunt your teacups until your dreams are purged through electroshock. Upstairs at the Dragon's Den, beginning at 11 p.m. (though since Ms. Autumn's show begins at 8, we may be starting early to accommodate any particularly prompt muffins). As always, no cover. Thanks again to our friends at Attrition for handing us the whole night on a silver saucer.

( Flyer behind cut. Where else would it be? )

Please post your Thanksgiving Drink (alcoholic and otherwise) Ideas and Recipes here!

Please post your Thanksgiving Snacks/Candy/Appetizer Ideas and Recipes here!

Please post your Thanksgiving Dessert Ideas and Recipes here!

Please post your Thanksgiving Side Dish Ideas and Recipes here!

Please post your Thanksgiving Main Dish Ideas and Recipes here!

orbit rings $12 each

For Thanksgiving this year I have to work. The two boys I'm working with and myself decided it would only be right that we bring food and have a meal at work.

Because there's only three of us, I felt that making a full turkey would be a little overkill. And since there's a frozen full chicken in my freezer, it's what we're going to have.

So what are you favorite recipes for cooking a full chicken in the oven? I've never done this before.

This was something I threw together one night for a quick dinner.

Ingredients:

1 skinless, boneless chicken breast, thinly sliced
1/4 cup of soy sauce
1 tbsp of white vinegar
1 tbsp fresh lemon juice
1 tbsp fresh grated ginger root
1 large clove of garlic, diced
t tsp of corn starch
1/2 a white onion, sliced
1/2 a red bell pepper, sliced
vegetable or sesame oil

In a bowl, mix the soy sauce, vinegar, lemon juice, ginger root, garlic, and corn starch. Toss in the chicken slices and let sit for 15-30 minutes.

In a wide pan, heat oil (enough to sufficiently cover the bottom) over high heat. Remove the chicken from the liquid (saving the marinade) and let cook until meat is no longer translucent. Add onion and bell peppers, and stir fry for about five minutes until fragrant. Pour in the rest of the marinade and allow the liquid to cook and reduce (lowering the temperature if necessary) about another five minutes. Serve over steamed rice, and enjoy!

So...the lady at Mrs. Baird's gave me a loaf of Russian Rye Bread for free because she had to toss it at the end of the day anyway. I have NO IDEA what to do with it. What kinds of things go well with rye bread? What are the best sandwiches with it?

Thanks for any help!
Amanda, Texas