Archive for January, 2012

#occupysf #owswest

January 20, 2012

I can’t lie – I feel like a pussy asshole (how’s that for politically-incorrect physiological improbabilities?) for sitting this out. But I’m wet + I have no clothes to change into.


Unofficial tally [rough draft]

January 15, 2012

NYY – 8 + 1 beanie (knit cap)

LAD – 4

BOS – 3

ATL – 3

NYK – 1

LAL – 1

PHI Eagles – 1

OAK – 1

NYM – 1

MIA Hurricanes – 1

CHI Bears – 1

DET Red Wings – 1

And a Swede wearing a hat he couldn’t explain that simply said “Atlanta.”

January 15, 2012

None of the supermarkets I went to had parking lots.

January 14, 2012

In Norway and Hawaiʻi both, you take off your shoes.

January 13, 2012

Spanish with Norwegian words

Not realtime

January 11, 2012

Here’s another thing I learned in Sweden: Björn Borg is a hot brand of… stuff. Backpacks, underpants, tracksuits, whatever… Björn Borg gittin’ paid like Karl Kani.


January 5, 2012

For the Internet’s convenience + ’cause, hey, why not, and ’cause I spent all day figuring it out for myself anyway, I figured why not share the classic Nestlé Toll House Cookie recipe… converted to metric! Nestlé’s European, anyway, right? This may be kind of pointless since half these ingredients are like mining for gold in places that use fucking deciliters, but whatever; I’ll leave it to you to figure out how to get decent American food in your shitty, horrible, backwoods third-world country.


310g (5.5dl) plain flour
5g bicarbonate of soda
6g salt
225g (2 sticks) butter, softened
150g (1.75dl) granulated sugar
165g (1.75dl packed) brown sugar
5ml vanilla extract
2 large eggs
340g NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
100g chopped nuts

PREHEAT oven to 190°C.

COMBINE flour, bicarbonate of soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen biscuits