what i would give to own a digital camera right now!! then i could show my you nearly sky high stack of manga that I've purchased in the last week.
What's the one good thing about all the comic/gaming/bookstores getting way in over their heads in the manga craze? Now it's all on sale. People keep asking me why I don't go to B&N to buy all this stuff, because "of course" they have it:
1. B&N isn't so good about carrying early issues in long running series. With 87 issues of Fruit's Basket, Naruto, and Negima, that there isn't much room left for more interesting stuff.
2. I'd rather give my $$ to independently run businesses. Even if I have to drive further.
and now, for the list of new goodies:
Read or Die volumes 2 & 3, by Shutaro Yamada. They had some Read or Dream (the sisters) too, but no one seems to have volume one of that series.
Fullmetal Alchemist Vol 22 by Hiromu Arakawa. Wow she's coming out with these later issues fast! Good, because I'm kinda ready for a final showdown.
Nana, vol 3 by Ai Yazawa. I just can't get enough of Ms Yazawa. Why her earlier stuff hasn't been translated into English, I'll never know. We were about to check out at the store when husband says "look at all the Nana they have, that you don't have!" jerk.
Blade of the Immortal, vol 1, by Hiroaki Samura. I've heard good things about this series, but other than that, don't know a thing about it. The artwork is less cartoony, more artsy, which is very refreshing.
Basilisk, vol 1, by Futaro Yamada & Masaki Segawa. They ran the anime on TV a few years ago, and since I kept missing episodes, It was impossible to keep track of all the characters in the Fuedal love story. Kind of Fuedal Japan meets Romeo & Juliet? The really nice thing about Manga vs Anima - if you forget who someone is, you can always go back a few pages!
Ludwig II, by You Higuri. It has two very handsome gentlemen on the cover, and the blurb on the back promises a historic backdrop for the story of King Ludwig II of Bavaria's trials and tribulations with love and loss. After I read it, husband asks "It's got a lot of history, right?" Sure. sure it does. Rated M for Mature.
I need another manga shelf. in fact, I need an entire bookcase for just my comics.
Saturday, January 23, 2010
Tuesday, January 19, 2010
In the business of making money.
When choosing non fiction to read, I have a weakness for books about class action lawsuits, or cringe worthy lawsuits where someone sued someone else for hurting their pride or their feelings. Not only is it fascinating, but the ruling often effects the country at large, even if they don't know or care what's going on.
Enter Alison Bass's Side Effects, about the antidepressant lawsuits of the 90's. She's not (and I'm certainly not) saying antidepressents are bad. They help a lot of people, and if they help you or someone you love, do not stop taking them without consulting your doctor.
The problem is with how the pharmaceutical companies go about testing and marketing their drugs. During investigations, it was found that some pharmaceutical companies buried studies showing their drugs could cause suicidal thoughts in young people, or that the drugs didn't work as well as older, cheaper drugs. Also, many universities and hospitals were doing the actual testing of the drugs, and were desperate for funding from where ever they could get it. The funding often came from the maker of the the drug. If the university's studies came back with negative results, they put their funding in jeopardy, so there was intense pressure to give the drug companies what they wanted. it brought "conflict of interest" to a whole new level.
Neither the author or myself is saying that all universities or hospitals that participate in drug trials are dishonest, nor are all pharmaceutical companies bribing people to publish only positive studies. The few dishonest groups make the entire industry look bad. Bass goes into detail regarding specific dates, locations, periodicals, pharma lobbying firms, board member lists, and websites where the studies can be found so the reader can come to their own conclusion.
Her point is if the FDA even bends just once to the pressure of a pharmaceutical company (which they have), the pharma industry immediately knows they have the FDA in their pocket forever. The FDA and other trusted government agencies quickly lose legitimacy in the eyes of the people. I choose to believe that 99% or more of FDA officials, hospital administrators, psychiatrists, physicians, and university professors are good honest people who do not take bribes. But that leaves the 1% who aren't so honest. Pharma marketing people are very saavy. You've worked your ass off for their studies, why not go out to dinner with them if they are paying for it? Why not take them up on their offer for an all expense paid trip someplace? it couldn't possibly do any harm, right?
People should be able to trust their doctors. But doctors are busy, and can't possibly be expected to read all of the studies on every single medication they prescribe. There is far too much data to sift through. If the FDA says a drug is safe and effective, you and your doctor should be able to believe that it is safe and effective, yes?
Is the FDA there to protect us?
Do pharmaceutical companies exist to help you?
If you're not sure, read the title of this post again.
Enter Alison Bass's Side Effects, about the antidepressant lawsuits of the 90's. She's not (and I'm certainly not) saying antidepressents are bad. They help a lot of people, and if they help you or someone you love, do not stop taking them without consulting your doctor.
The problem is with how the pharmaceutical companies go about testing and marketing their drugs. During investigations, it was found that some pharmaceutical companies buried studies showing their drugs could cause suicidal thoughts in young people, or that the drugs didn't work as well as older, cheaper drugs. Also, many universities and hospitals were doing the actual testing of the drugs, and were desperate for funding from where ever they could get it. The funding often came from the maker of the the drug. If the university's studies came back with negative results, they put their funding in jeopardy, so there was intense pressure to give the drug companies what they wanted. it brought "conflict of interest" to a whole new level.
Neither the author or myself is saying that all universities or hospitals that participate in drug trials are dishonest, nor are all pharmaceutical companies bribing people to publish only positive studies. The few dishonest groups make the entire industry look bad. Bass goes into detail regarding specific dates, locations, periodicals, pharma lobbying firms, board member lists, and websites where the studies can be found so the reader can come to their own conclusion.
Her point is if the FDA even bends just once to the pressure of a pharmaceutical company (which they have), the pharma industry immediately knows they have the FDA in their pocket forever. The FDA and other trusted government agencies quickly lose legitimacy in the eyes of the people. I choose to believe that 99% or more of FDA officials, hospital administrators, psychiatrists, physicians, and university professors are good honest people who do not take bribes. But that leaves the 1% who aren't so honest. Pharma marketing people are very saavy. You've worked your ass off for their studies, why not go out to dinner with them if they are paying for it? Why not take them up on their offer for an all expense paid trip someplace? it couldn't possibly do any harm, right?
People should be able to trust their doctors. But doctors are busy, and can't possibly be expected to read all of the studies on every single medication they prescribe. There is far too much data to sift through. If the FDA says a drug is safe and effective, you and your doctor should be able to believe that it is safe and effective, yes?
Is the FDA there to protect us?
Do pharmaceutical companies exist to help you?
If you're not sure, read the title of this post again.
Monday, January 18, 2010
faboo fajitas!
after avoiding red meat for approximately 15 years, and only starting to experiment with it in the last year or so, what better way to experiment with steak than in Fajitas? Every time we go to Chilis, my husband orders the steak fajitas. he then spends the following 20 minutes or so in food heaven, having fajita-gasms. what could be not awesome about steak fajitas?
apparently, nothing!
I am pretty sure this recipe came from one of The Kitchn's recipe contests, but I could be wrong. For now tho, I am going to credit that site with providing this recipe.
be prepared and be rewarded!
Prepare - the recipe require 4+ hours of marinating. Prep your meat and veggies the night before, or that morning before you head off to work. Takes about 5 minutes.
Be Rewarded! once everything is marinated, you can have dinner on the table in 15 minutes, with about 3 minutes of actual work.
Easy Steak Fajitas
1 lb flank steak *
3 tbsp lime juice
1 red onion, cut in half then sliced thickly
2 garlic cloves, minced
2 sweet peppers, any color, seeded and sliced
1/2 cup bottled salsa
Combine all in a zip lock bag, marinate in the fridge for at least 4 hours, turning the bag over every so often.
when ready to eat, have ready:
Flour Tortillas, and Fajita toppings, such as more salsa, chopped cilantro, sour cream (or greek yogurt!), lettuce, shredded cheese, etc
get the broiler started. remove steak & all veggies from bag, discard excess marinade. place steak & veggies on broiler pan, and broil 14-16 minutes, turning steak over halfway through. warm the tortillas on the stove or in the microwave.
When steak is done (to your level of doneness - charred, pink inside, whatever), slice it into thin slices, diagonally across the grain.
Fill your torillas with a peice or two of steak, some veggies, and whatever fajita toppings you like, and enjoy!!
Now I know why Fajitas at Chili's are so popular!
* anyone know of a cheaper cut that would work just as well? Flank steak is super tasty, but nearly broke the bank!
apparently, nothing!
I am pretty sure this recipe came from one of The Kitchn's recipe contests, but I could be wrong. For now tho, I am going to credit that site with providing this recipe.
be prepared and be rewarded!
Prepare - the recipe require 4+ hours of marinating. Prep your meat and veggies the night before, or that morning before you head off to work. Takes about 5 minutes.
Be Rewarded! once everything is marinated, you can have dinner on the table in 15 minutes, with about 3 minutes of actual work.
Easy Steak Fajitas
1 lb flank steak *
3 tbsp lime juice
1 red onion, cut in half then sliced thickly
2 garlic cloves, minced
2 sweet peppers, any color, seeded and sliced
1/2 cup bottled salsa
Combine all in a zip lock bag, marinate in the fridge for at least 4 hours, turning the bag over every so often.
when ready to eat, have ready:
Flour Tortillas, and Fajita toppings, such as more salsa, chopped cilantro, sour cream (or greek yogurt!), lettuce, shredded cheese, etc
get the broiler started. remove steak & all veggies from bag, discard excess marinade. place steak & veggies on broiler pan, and broil 14-16 minutes, turning steak over halfway through. warm the tortillas on the stove or in the microwave.
When steak is done (to your level of doneness - charred, pink inside, whatever), slice it into thin slices, diagonally across the grain.
Fill your torillas with a peice or two of steak, some veggies, and whatever fajita toppings you like, and enjoy!!
Now I know why Fajitas at Chili's are so popular!
* anyone know of a cheaper cut that would work just as well? Flank steak is super tasty, but nearly broke the bank!
Sunday, January 17, 2010
Plum Noodle Kugel
I've wanted to make this kugal for a while, it is very good and easy to make!
6 oz. farfalle (bow tie) or med. egg noodles (about 2 1/2 c. uncooked)
3 eggs
1 c. sugar
1 tsp. cinnamon
3 3/4 (1 1/2 lbs) fresh plums, quartered and pitted
1 c. applesauce
1 c. soft breadcrumbs
1/2 c. chopped nuts
2 T. melted pareve margarine or butter
Cook noodles until barely tender. Drain and rinse in cold water. Beat eggs, add sugar and cinnamon and mix well. Toss noodles in egg mixture, and stir in plums and applesauce. Pour into greased 2-quart casserole. Combine breadcrumbs, nuts and butter or margarine, and sprinkle nut mixture over top. Bake in a preheated 350 degree oven for 50 minutes or until golden brown. Makes 6 to 8 servings.
Note in cookbook: For desert, serve warm with heavy or whipped cream if making a dairy meal. Freezes well.
My own note: I just used a typical bag of egg noodles, and it came out fine.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
6 oz. farfalle (bow tie) or med. egg noodles (about 2 1/2 c. uncooked)
3 eggs
1 c. sugar
1 tsp. cinnamon
3 3/4 (1 1/2 lbs) fresh plums, quartered and pitted
1 c. applesauce
1 c. soft breadcrumbs
1/2 c. chopped nuts
2 T. melted pareve margarine or butter
Cook noodles until barely tender. Drain and rinse in cold water. Beat eggs, add sugar and cinnamon and mix well. Toss noodles in egg mixture, and stir in plums and applesauce. Pour into greased 2-quart casserole. Combine breadcrumbs, nuts and butter or margarine, and sprinkle nut mixture over top. Bake in a preheated 350 degree oven for 50 minutes or until golden brown. Makes 6 to 8 servings.
Note in cookbook: For desert, serve warm with heavy or whipped cream if making a dairy meal. Freezes well.
My own note: I just used a typical bag of egg noodles, and it came out fine.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Friday, January 15, 2010
Cherry Clafoutis
Every time I see cherries in the store, I want to make this easy, delicious, French dessert. Unlike American "pudding" style desserts, this is softer, creamier, and barely sets. I suppose you could use frozen cherries, just make sure they are 100% thawed to room temp.
1 1/2 lbs sweet cherries, (frozen is okay)
2 cups milk
3 tbsp sugar
3 tbsp flour
1/4 tsp almond extract
1/4 tsp vanilla extract
3 eggs
1 tbsp butter, cut into pieces
a little bit of sugar for sprinkling on top
Preheat oven to 425.
pit the cherries with a pitter, or by squeezing the pits out. I suggest doing this over the sink, or outside. Also, don't wear white when pitting cherries! keep any juices that accumulate while pitting. pour pitted cherries into a large greased baking dish or large greased pie plate.
put the milk on the stove over medium heat until it is just about to boil.
While milk is warming, blend the eggs, sugar, flour, and extracts in a large bowl. When the milk is hot, pour it over the egg mixture, and blend well. (if the eggs start to cook a little, that's OK.) Pour the eggy milky mixture over the cherries in the baking dish, and dot the top with the peices of butter. bake at 425 for 30 minutes, or until just set.
the Clafoutis will continue to set after it's been removed from the oven. sprinkle the top with a little bit of sugar, and let cool to warm. Then cut into peices or spoon out. serves 6.
1 1/2 lbs sweet cherries, (frozen is okay)
2 cups milk
3 tbsp sugar
3 tbsp flour
1/4 tsp almond extract
1/4 tsp vanilla extract
3 eggs
1 tbsp butter, cut into pieces
a little bit of sugar for sprinkling on top
Preheat oven to 425.
pit the cherries with a pitter, or by squeezing the pits out. I suggest doing this over the sink, or outside. Also, don't wear white when pitting cherries! keep any juices that accumulate while pitting. pour pitted cherries into a large greased baking dish or large greased pie plate.
put the milk on the stove over medium heat until it is just about to boil.
While milk is warming, blend the eggs, sugar, flour, and extracts in a large bowl. When the milk is hot, pour it over the egg mixture, and blend well. (if the eggs start to cook a little, that's OK.) Pour the eggy milky mixture over the cherries in the baking dish, and dot the top with the peices of butter. bake at 425 for 30 minutes, or until just set.
the Clafoutis will continue to set after it's been removed from the oven. sprinkle the top with a little bit of sugar, and let cool to warm. Then cut into peices or spoon out. serves 6.
Monday, January 11, 2010
need something easy, healthy, and . . .
It's going to be a long week for me at work, so I needed some lunches that were easy to prepare, healthy, and hopefully didn't require me to spend muchos bucks at the grocery store.
This one must be a hit, as I've already had a few people say to me "What is that? that looks so good!"
and all I had to buy was a cucumber.
Easy Bulgar salad
make this the night before you plan to eat it. Makes about 4 servings
Salad:
1 1/2 cup uncooked bulgar
1 1/2 cup boiling water
one onion, sliced thin
2 tbsp oil
one cucumber, seeded and chopped
1/4 cup fresh chopped parsley (about half a bunch of parsley)
salt & pepper
Dressing:
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp dried mint
pour boiling water over bulgar, let sit one hour. if there is any liquid in the bottom after an hour, drain it out. While the bulgar is softening, fry the onions. Fry the onion slices in some oil over medium heat, stirring occasionally. They will slowly darken, and you'll need to stir and flip them more often to keep them from burning. This will probably take about 20 minutes.
Toss Bulgar, fried onions, chopped cucumber and parsley, and season to taste with salt & pepper.
Make the dressing by blending the ingredients, then toss that with the salad. Depending on your bulgar and your preferences, you may want to add either a little more oil or a little more lemon juice. You want the bulgar to have enough oil that it isn't dry, but you don't want it swimming in oil either. And the lemon juice gives it that nice zing!
Refridgerate overnight and you'll have a lovely salad for the next day. This bulgar salad is great served with romaine lettuce, shredded carrots, in a pita, or on it's own.
This one must be a hit, as I've already had a few people say to me "What is that? that looks so good!"
and all I had to buy was a cucumber.
Easy Bulgar salad
make this the night before you plan to eat it. Makes about 4 servings
Salad:
1 1/2 cup uncooked bulgar
1 1/2 cup boiling water
one onion, sliced thin
2 tbsp oil
one cucumber, seeded and chopped
1/4 cup fresh chopped parsley (about half a bunch of parsley)
salt & pepper
Dressing:
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp dried mint
pour boiling water over bulgar, let sit one hour. if there is any liquid in the bottom after an hour, drain it out. While the bulgar is softening, fry the onions. Fry the onion slices in some oil over medium heat, stirring occasionally. They will slowly darken, and you'll need to stir and flip them more often to keep them from burning. This will probably take about 20 minutes.
Toss Bulgar, fried onions, chopped cucumber and parsley, and season to taste with salt & pepper.
Make the dressing by blending the ingredients, then toss that with the salad. Depending on your bulgar and your preferences, you may want to add either a little more oil or a little more lemon juice. You want the bulgar to have enough oil that it isn't dry, but you don't want it swimming in oil either. And the lemon juice gives it that nice zing!
Refridgerate overnight and you'll have a lovely salad for the next day. This bulgar salad is great served with romaine lettuce, shredded carrots, in a pita, or on it's own.
Sunday, January 10, 2010
new years leftovers
Happy New Years! and happy lots of snow and ice, if you live in a northern climate like I do.
I made these super tasty little meat rolls for a New Years Party. Another winner recipe from Claudia Roden's awesomely fabulous Book of Jewish Food.
These are far easier than they sound. And don't be stingy on the butter. when working with Phyllo dough, there is no such thing as too much butter.
oh, and you will need a food processor. there is just no getting around that with this recipe.
Moroccan Meat Rolls - Adapted from The Book of Jewish Food
2 onions, chopped
4 tbsp oil
1 lb ground beef
salt & pepper
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
juice of one lemon
4 tbsp chopped flat leafed parsley
2 tbsp (or more) melted butter
1/2 lb phyllo (if frozen, thaw in the fridge for at least 24 hours)
fry onions in oil or butter till soft. Add the meat, and once it started to brown season with salt & pepper. Add the rest of the spices and lemon juice, and one cup water. Simmer, covered, for 25 minutes, then simmer uncovered another 5-10 minutes, to get some of the liquid out. fold the parsley into the meat mixture. cool in the fridge for about an hour, then put through a food processor till you get a pasty consistency.
cut your phyllo dough into long rectangles approximately 4" x 13". Stack the sheets, and keep under a dishcloth until the moment you are ready to use them.
Preheat oven to 325, and line a baking sheet with tin foil, and grease the tin foil.
take 2 sheets of phyllo, and put a heaping tablespoon of filling at one end. roll the phyllo up like a cigar, folding the sides in about halfway down. Do not roll too tightly, or it will explode a little in the oven. put the cigar on the baking sheet, and brush liberally with melted butter. Liberally! as in use a lot! Bake at 325 for about 30 minutes, or until crispy and golden.
We got about 3 dozen meat rolls, and they were a hit!
I made these super tasty little meat rolls for a New Years Party. Another winner recipe from Claudia Roden's awesomely fabulous Book of Jewish Food.
These are far easier than they sound. And don't be stingy on the butter. when working with Phyllo dough, there is no such thing as too much butter.
oh, and you will need a food processor. there is just no getting around that with this recipe.
Moroccan Meat Rolls - Adapted from The Book of Jewish Food
2 onions, chopped
4 tbsp oil
1 lb ground beef
salt & pepper
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
juice of one lemon
4 tbsp chopped flat leafed parsley
2 tbsp (or more) melted butter
1/2 lb phyllo (if frozen, thaw in the fridge for at least 24 hours)
fry onions in oil or butter till soft. Add the meat, and once it started to brown season with salt & pepper. Add the rest of the spices and lemon juice, and one cup water. Simmer, covered, for 25 minutes, then simmer uncovered another 5-10 minutes, to get some of the liquid out. fold the parsley into the meat mixture. cool in the fridge for about an hour, then put through a food processor till you get a pasty consistency.
cut your phyllo dough into long rectangles approximately 4" x 13". Stack the sheets, and keep under a dishcloth until the moment you are ready to use them.
Preheat oven to 325, and line a baking sheet with tin foil, and grease the tin foil.
take 2 sheets of phyllo, and put a heaping tablespoon of filling at one end. roll the phyllo up like a cigar, folding the sides in about halfway down. Do not roll too tightly, or it will explode a little in the oven. put the cigar on the baking sheet, and brush liberally with melted butter. Liberally! as in use a lot! Bake at 325 for about 30 minutes, or until crispy and golden.
We got about 3 dozen meat rolls, and they were a hit!
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