I had extra cream from the Sailor Uranus cake, so I decided to try a cream scone recipe. Cream scones use heavy cream in place of the egg and butter, which makes them light and airy–and there’s no need to deal with cutting flour into cold butter. Very easy.
I photographed a batch I made with pecans, but you can use pecans, almonds, walnuts, or a mix of these nuts. I tend to use whatever nuts I have left over from other recipes–Right now I’m enjoying a batch of almond scones.
First, I’m very jealous of you all in Japan enjoying or about to enjoy the sakura food! I like to follow food trends, so, for posterity, here are some foods from cherry-blossom season 2014. Most of these are from international brands and chains that localize their products for Japan.
Just a heads up: I’m not sponsored or compensated by any of these brands (or any brands at all), so if you’re reading my review of a product, it’s either my opinion or FOR SCIENCE.
The 2014 Fandom Birthday Cake Season kicks off with a little something from Sailor Moon:
This is the first of two requests I’ve gotten for Sailor Moon cakes this year, and because my friend is a member of the Haruka Tenou/Sailor Uranus Appreciation Club (as am I) I decided to do a cake version of her “lip rod” transformation wand.
After an ad in The Stranger peaked our interest for Bainbridge Organic Distillers, we finally had a chance to visit the distillery on Bainbridge Island a couple weeks ago. Up until my visit, I don’t think I had ever had vodka or gin straight and enjoyed it. “Common knowledge” holds that gin is gross on its own, and as a friend put it, “doesn’t vodka taste like burn-y water?” (For more on good gin and how to enjoy it, check out “Banish the Tonic: Why to Drink Straight Gin.”)
In part two of our seminar, we’ll be looking at how to find a source with Google Image Search and how to report and help others report stolen images.
Finding the Source
I’m always looking for new food tumblrs to follow, and every time I do, we do the unsourced dance:
Oh, a delightful tumblr, and the first five images have links and sources!
Oh…well, maybe this one is an original post from another tumblr?
:clicks back to “source”:
About Me: “None of these photos belong to me! #yolo”
So you found an unsourced image on tumblr or whatever fine purveyor of visual pleasure you prefer. How do you find the original?
Get your sleuthing hats on, readers. It’s time to be an Internet detective.
Warning: I’m going to write the word rape so many times it’s going to not sound like a word anymore. Also, there will be some discussion of beerbro comments and attitudes about rape culture.
If you’ve been following my social media, especially twitter, lately, you’ve seen the Rebecca Rose piece “Dude, ‘Mouth Raper’ Is Not What You Should Call Your Beer” on Jezebel, in which Rose recaps Beervana’s piece on Hop Valley’s “Mr. IPA” and whether the beer is actually called “MR IPA,” as in “Mouth-Raper IPA”; or “Mr IPA,” as in “Mister IPA, old sport.”
Hop Valley finally responded yesterday (17 Jan. 2014) to say that the proper name was “Mr. IPA”:
While the apology and action to correct the issue are appreciated, there are several points in this case to consider: Hop Valley’s slowness to act and uphold its online reputation, Beermongers’ (a Portland bar) attitude of patriarchal nonchalance, and the overall “boy’s club” attitude that exists not only in craft beer, but in gaming, academia, geekery, STEM, and anywhere that women are perceived as “lesser” consumers and producers.
Happy New Year, readers! (Again…) Here’s a look at my 2013 in Review from Jetpack and my food resolutions for 2014!
I offered to bring tarts to a dear friend’s family Thanksgiving and found this recipe as I was considering my repertoire. Also, geeky-dessert talk: I’m a huge fan of Ikeda Riyoko’s The Rose of Versailles (Beru Bara) fan*, so how could I pass up the tarte bouquet de roses?
This tart looks and tastes elegant: the freshness of the (mostly) uncooked apples with the creamy maple custard and soft walnut crust creates a great combination of flavors and textures. In Alain Passard’s version, he cuts the apples with a machine into long strips, but those of us without mandolins can (carefully) slice the apples into paper-thin, translucent pieces.