21 thoughts on “October 4, 2015. The end.”

  2. Ireland are not playing well against Italy right now.

    Yesterday, the Wallabies beat England and eliminated them from advancing out of the group. It'll be Australia and Wales out of that pool. It's the first time in RWC history that the host nation fails to advance from the group stages.

    1. That was awful. If there was any justice in the world, both of these teams would be kicked out on aesthetic grounds, with Fiji and Japan allowed through in their stead.

      link

  3. Advice to the Atlanta broadcast team: It's not a real good look to show three dumb looking white guys doing "the chop".

    1. This is only tangentially related, but I saw someone on the internet very angry at "PC Culture" for not letting the Braves bring back the "Chief Noc-A-Homa" logo. How about we just stop with this imagery, guys?

  4. On a bright note, I am making red beans and rice. The house is filled with aroma of porky goodness.

    1. Damn I love me some red beans and rice. Unfortunately, it's somehow a tough sell around my house.

      1. I wasn't a fan of red beans and rice until I moved here, and now it's a staple served almost weekly at the slaughterhouse. We've changed things up once or twice with Mores and Christians (black beans and rice with cumin and pork seasoned with orange peel and salt) and pinto beans once fried (instead of re-fried) over rice and sauteed peppers and onions, but we're totes in balls with our red beans situation.

    2. Just watched the "Good Eats" on Netflix where Alton made red beans and rice. Really wanna make some now.

      1. If you do, I'd be curious to see how it works out. I'm intrigued, but not sure I could convince the rest of my family that pickled pork is something they should eat.

        1. No need for pickled pork, although it's really good. Our standard recipe is a link or two of andouille (really any spicy pork sausage will do here (even, god forbid, not spicy pork sausage will do ... in a pinch)) sliced and pan fried until brown. Remove sausage from your cast iron pot, add two stalks of thinly sliced celery, a chopped bell pepper, and a diced onion to the hot pot with all the gratton stuck to the bottom, add a pinch of salt, and a hearty dose of donnie's spice mix. When onions start to turn translucent add a bit of water to the pot to deglaze the bottom. When the veggies start to stick to the bottom of the pan again add a small amount of water to the pan to release the good stuff from the bottom of the pan. Meanwhile, you've soaked your red beans over night, so you need to rinse them to remove the starch mess that will help create a creamy texture when the beans are done. Add the rinsed beans to the pot, just cover with stock or water and bring to a boil, cover and turn down to a simmer. Check and stir often as you don't want the pan to dry out, but you don't want too much water covering the beans. Somewhere in the middle a dose of minced garlic, a shot of worcester, a bay leaf and another helping spoonful of the spice mix will round out the finished product. I almost always add a chopped sweet potato to the mix as well just to sneak in a bit more fiber with my fiber.

          The final consistency should be a thick, smooth gravy with intact whole beans. Serve with crystal hot sauce and long grain rice.

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