I sometimes get his name mixed up, sometimes I call him Robby, sometimes it’s Robbie. Either way, got some absolutely killer art from Brad McGinty – he of the Predator/Alien prints (of which I have one as well.) I had to steal the image from Brad’s Instagram page since the actual picture is too big for my scanner.
Muchas Gracias to TokenBlackGirls.com for getting this artist on my radar! And super thanks to Brad for a great job!
First, was the knife. Then it was the keytags. Followed closely by my Mp3 player. Okay, okay, it was an old 2nd generation iPod, but still.
I work in a decent sized company, essentially a cube farm, surrounded by what I think are fine upstanding individuals. Still, I believe that. I also believe that one of them is a raging kleptomaniac.
Last week was a hellaciously busy week for me. Small amounts of sleep, large amounts of work. I’d arrive and throw all the extra junk in my pockets next to my lunch box.
Apparently that was a mistake.
Swwwwwooooooossssssshhhhh. Away they went.
I didn’t bother dog paddling through all five stages of grief, I’m already at “Acceptance”. So, I need to buy a new knife, start collecting stupid shopper key tabs again, and get myself another ipod.
More interesting to me is my “go forward” plan. Do I bait my cube and plant a motion sensitive webcam? For sure, I’m not leaving my sunglasses alone, undefended. Have to be a little more careful from now on.
Lastly, I need to thank Tokenblackgirls.com for pointing out that Louis CK’s hosting stint on Saturday Night Live last night will surely bring more Abraham Lincoln fans to my blog. I can’t explain why, but Abe Lincoln is a pretty popular guy.
One of my friends is a great cook. We’ve been fans of Bitchin’ Kitchen for a while and I seriously felt that one of the recipes that she pulls off needed to be mentioned here. It’s got all the great Bitchin’ Kitchen ingredients – olive oil, bread, tomatoes, garlic, and attitude.
* 1 loaf artisan bread (or any type of fancy bread with a thick crust). The bread needs to have a crusty exterior and somewhat soft interior – french bread crust isn’t sturdy enough. If it’s described as “rustic” it will probably work. Stay away from fancy flavored breads (lavender, dill, etc) – they interfere with the taste of the garlic/basil perfection.
* 16-18 oz. heirloom tomatoes – red is ok, but multicolored rainbow colors makes it “pop”
* extra virgin olive oil
* 1 clove garlic, peeled and halved
* sea salt
* 8 oz fresh basil – chopped
1. Chop tomatoes into halves and quarters (halves for the smaller tomatoes and quarters for the larger ones)
2. Toss tomatoes with a tablespoon of olive oil, a teaspoon of sea salt, and the basil in a large bowl. (Or to your taste, she doesn’t stick to these amounts) Cover with wrap and place in refrigerator or just set aside covered while you fry the bread (yes, fried bread).
3. Slice bread into thick slices (to your own personal preference ). The tomatoes and juices will make the bread soggy if it’s too thin, plus the bread needs to hold up in the oil – so err on the thick side when slicing.
4. Lightly fry bread in shallow pan using two to three teaspoons of olive oil, browning on each side, and adding oil as necessary. The bread should be brown/golden brown on each side. Note: If you don’t have an overhead vent, plan on opening a window or two.
5. Once bread is fried on both sides, remove from pan, and rub raw garlic clove on one side of the bread. Just rub the clove right into the bread with your hand. Super easy and no mincing necessary. The warmth of the bread will soften the garlic and the rough texture will peel the garlic into the bread pores.
6. Take bowl from refrigerator and spoon tomatoes (with oil and accumulated juices) over bread.
That’s it! It’s a pretty messy (but unbelievably incredibly tasting) dish, so be prepared with plenty of paper towels.
This post brought to you by TokenBlackGirls.com
