Amazing maker space in MA.
It was quite a boom.
@heymatthew Twinsies! Charleston model yellow and black urushi finish. Soon it'll get its final polish and be ready for the @baltimorewashingtonpenshow #pen #penporn #penaddict #penmaking #fpaddict #fountainpen #custompen #carolinapencompany #urushi
http://community.seattletimes.nwsource.com/archive/?date=19940815&slug=1925443
Butthole Surfers/Stone Temple Pilots https://t.co/Xb2trurZMF
— The Wombat Resists (@UrsulaV) February 7, 2018
2018 is my 🥟 Year of Dumplings, 🥟 and this week is Dumpling Week in Portland! So far I've enjoyed: Danwei Canting's pork & truffle wonton, Grassa's wonton in chili oil & ginger cream, Kim Jong Smokehouse's smoked pork & kimchi. (More info: https://t.co/Vi9LNAcns3) pic.twitter.com/SPjKs8x4W7
— Neven Mrgan (@mrgan) February 6, 2018
This is getting posted as an example of Toy Design Fail, but let’s give credit to no-bullshit engineer who came up with this brilliant bit of cost savings pic.twitter.com/G8nuEW2A8R
— Greg Koenig (@gak_pdx) January 18, 2018
Fremont – Stone Squirrel – Coffee Stout
- 2-3 heads cauliflower
- 1 cream cheese
- 1 package parmesan or similar cheese
- optional bacon
- optional garlic
Wash and cut cauliflower into small florets (approximately uniform size so they cook at same rate)
Place cut cauliflower 1 layer deep on cookie sheet (lined with silicon or parchment paper for ease of cleanup)
Bake at 250 for an hour or so (softer cauliflower will result in smoother mash)
[You can steam it as well, then you would just season the mash]
Season with salt and pepper (and maybe garlic powder? or you could cook garlic cloves with it)
Mash cauliflower in blender or food processor w/cream cheese
Fold in parmesan into mash.