Two days left until the election. I've had
enough.
I’m taking to the hills.
Two days left until the election. I’ve had enough.
The first election I was old enough to vote in was Bush v Gore.
Total shit show. Lies and fear. Thought I’d seen the worst.
Should’ve known better.
I highly doubt Trump will win, but nothing’s assured in this
crazy, mixed-up world. People are sick of ‘PC culture.’ They want
to go back to the good old days. When you could say ‘nigger’
without checking the room. When women who didn’t know their place
were a non-issue because society denied them upward mobility. When
you could be an idiot loser piece of shit with no skills or
education or ability to reason. But so long as you were white you
had a leg up.
I’ve got a cabin rented in Koke’e. No
phone, no internet, no TV. Just silence and cool mountain air and a
bunch of booze and some drugs. I’ll be back in time to cast my
vote, just don’t want to spend the next couple days constantly
checking election coverage. Poking at a gaping wound in my psyche.
Reinforcing my natural cynicism.
They want to go back to the good old days. When you could say
‘nigger’ without checking the room. When women who didn’t know
their place were a non-issue because society denied them upward
mobility. When you could be an idiot loser piece of shit with no
skills or education or ability to reason. But so long as you were
white you had a leg up.
I feel like I’m in an out of control vehicle. Sitting in the
backseat, spinning without traction towards a cliff’s edge. I’ve
got no way to change the outcome. Rather than scream in terror I’m
just closing my eyes and hoping things work out.
See you in a few days.
Until then, here’s a recipe for Vanilla Ginger Creme Brulee.
Ingredients:
2 cups heavy cream
1 cup milk
1/2 cup sugar, plus a few more tablespoons for topping
2 tablespoons finely chopped fresh ginger
1 teaspoon vanilla extract
6 egg yolks
Preparation:
Whisk together the milk, cream, ginger and vanilla, heat to just
below a boil, then simmer for thirty minutes. Remove from heat and
allow to sit for fifteen minutes.
While the milk/cream mixture is steeping, use a electric mixture
to whisk together the sugar and egg yolks until they are fluffy and
light in color.
Using a strainer to remove solids, slowly add the cream to your
eggs. Press down on the solids to squeeze out the delightful ginger
flavor. Stir gently using a rubber spatula until well combined.
Preheat your oven to 300 degrees.
Now pour your mix into ramekins, you should have enough to fill
five, then place them inside a roasting pan. Allow mixture to
settle, then either skim off bubbles or burn them off with your
kitchen torch. Both options work fine, the second is more fun.
Fill the roasting pan with boiling water to midway up the sides
of your ramekins, then pop it in the oven for thirty minutes.
You’ll know if your custard is done if it jiggles slightly when
shaken, but is relatively firm. If it’s still too soft return oven
at a lower temp and keep an eye on it.
When the center wobbles slightly if jiggled, remove from oven
and allow to cool. Then place in your refrigerator for a couple
hours.
When you’re ready to eat it, sprinkle sugar on top (use white
sugar for best results). Use a torch to burn the sugar, then allow
to cool for a few minutes.
Lacking a kitchen torch you can use your broiler to caramelize
the sugar.
But a torch is much more fun, and should only set you back
thirty bucks or so.
