Tag Archives: WGOM featured

Gumbo z’herbes changed my life…..

Okay, not really, but! But! this dish proves that kale isn't a joke being played on us by the hip kids. (As you may may have guessed, I'm a kale skeptic, but this was super delish) I adapted this recipe from here.

You'll need - ->

  • 3tablespoons vegetable oil
  • one link of smoked cajun sausage diced - or some tasso
  • 1yellow onion, diced
  • 2shallots, minced
  • 2garlic cloves, minced
  • 1jalapeño, seeded and finely chopped
  • couple dashes Worcester sauce
  • a dash or two of your favorite cajun seasoning blend -Cajun Two Step, Tony C's are great but dial down additional salt,  Donnies spice mix is also great
  • 8ounces fresh spinach
  • 1bunch fresh curly kale, large stems removed
  • 2cups vegetable stock, fish stock or clam juice
  • 1(14-ounce) can coconut milk - I used light instead
  • 1pound fresh or frozen okra, trimmed and cut into ¼-inch pieces
  • 3medium Yukon Gold or other yellow potatoes, diced
  • 1tablespoon filé powder
  • 1tablespoon chopped fresh thyme leaves
  • 1pound head-on prawns or shrimp, peeled and deveined - I used Louisiana brown gulf shrimp  and I highly recommend that you do as well or at least try to find domestic shrimp to avoid engaging in slave labor practices rife in international shrimping.........
  • ½pound lump crab meat (preferably Dungeness crab) -blue swimming crab meat is a-okay here
  • Salt and freshly ground pepper
  • Cooked white rice, for serving
  • Lemon wedges, for serving
  • Crystal hot sauce for serving

Method - ->

slice and dice the onion, shallot, garlic, and jalapeño (seed and devein if you're worried about heat). Chop up the sausage into tiny bits. Heat a bit of oil in a dutch oven or deep soup pot. Brown the sausage and remove from the pan, add the onion, shallot, jalapeño, garlic, dash of Worcester, pinch of salt, black pepper, and cajun seasoning (The spice level is a dealer's choice thing, you do you). Add a bit more oil and sauté until veg is translucent and soft. Add the kale, spinach, 1 1/2 cup water, 2 cups stock, and one can of light coconut milk (you can use the unleaded type here and the end product will be .... extra) and wilt the greens (5-10 minutes over medium heat). Remove the greens to a blender (or use your immersion blender) and add a cup (or more) of the pot liquor and blend the greens until smooth. I used a vitamix to really, truly ensure that I wouldn't encounter a single, recognizable piece of kale when finally consuming this dish.......Return the puree to the pot, stir to combine, add potato dice and simmer until the potato is tender - about 10 minutes or so. Add the shrimp and continue to simmer until the shrimp are cooked through. Add tiger file and thyme,  and rinse the crab meat, remove the pot from the heat, add the crab meat and ring the dinner bell. Adjust for salt, serve over rice with lemon. Kale, not all bad. I still skipped the okra. Okra is still gross.

Coins, Golf Balls

Since my hospitalization last year, I've been trying things to build back stomach and other muscles.

The first exercise was 20 Coins.  I have a dish of miscellaneous foreign coins that I pour on the floor, and have to pick up one at a time, alternating hands.

The most recent one I'm doing now is picking golf balls out of a bowl at the base of the stairs, the "cup" being exactly 4 inches deep.  So I have to bend down further than I'm used to.  I found that on a recent trip to Vail that I didn't have the range of motion to get the ball out of the cup after putting.  So after 3 days now I'm up to 6 golf balls!  My goal is 18 balls.

The World’s Greatest Online Magazine Presents The Half-Baked Podcast: 15. New Guys

Well, there's certainly been a flurry (not "Fleury") of activity on the Twins' 40 man. First, we pause a bit to reflect on the state of the Wild season, then dive into the Arraez trade. We were about to wind things down, but then news of the Taylor trade came in and Nibbish ran across town to discuss that trade with us.

We also had some time to go over some recent videos, such as:

Father John Misty - Buddy's Rendezvous

Radiohead - Let Down

The Specials - Enjoy Yourself (It's Later Than You Think)

WGOM Eats Out, Hollywood 1941


This February 1941 menu (click to embiggen) for the Warner Bros. Studio Cafe made the social media rounds recently. I thought it would be fun to see what everyone would order if deposited back on the Warner’s lot. To keep it fun, let’s limit ourselves to a $1.05 tab (equivalent to $22.00 in December 2022). Gratuity will be covered by the advanced being that sends us back in time. If folks enjoy this, maybe it’s an occasional feature.

What’ll ya have, Mac?

The World’s Greatest Online Magazine Presents The Summer Mix 2022

Well, at least the 2022 part was correct! Anyway, great job, everyone. Turned out real well. A lot of the songs were pretty heavy on minutes and seconds, so we couldn't get too deep into the weeds on 2nd and 3rd selections. Also, like a Supreme Court justice and porn, I don't know the exact time when a song becomes too long to include, but I can tell you that 15 minutes is probably a bit too long... We've got to keep these things somewhat trimmed.

Anyway, enjoy, everyone!

The ClashWhite Riot
Sonido Gallo NegroSombra (feat. Zianya González & Sylvie Henry)
Soccer MommyShotgun
Weakened FriendsPlanes
SabúOh Cuanto Te Amo
The JayhawksWaiting for the Sun
Orville PeckC'mon Baby, Cry
Mystery JetsGreatest Hits
ChicagoFeelin' Stronger Every Day
The Dave Clark FiveHere Comes Summer
John Wicks & The RecordsStarry Eyes
Allen ToussaintSouthern Nights
Nina SimoneMississippi God Damn
Cory WongAssassin
Real EstateDarling
Toure KundaEmma
Mavis Staples & Levon HelmYou've Got To Move
TorresHug From a Dinosaur
New OrderBizarre Love Triangle (Extended Dance Mix)
Andy PrattAvenging Annie
The Beach BoysSloop John B
JellyfishNew Mistake
The Black KeysWild Child
KennyHooplaestella // (feat. Travis Barker)
ColdplayA Sky Full of Stars
The Gully BoysSee You See
Urge OverkillHeaven 90210

Build A Team: 2023 Minnesota Twins

Another disappointing season for the local nine. Free agency starts on Thursday so it's time to build a team that can do more than win low 90s in a weak division.

Team roster

I've tentatively written in the more prominent players from 2022 still on the roster. Mix and match as you see it.

Position players (13)

Catchers (2): Jeffers, ??
1B: Arraez
2B: Polanco
3B: Miranda
Utility/backups (2):
LF: Gordon
CF: Buxton
RF: Kepler
Backup outfielder: Celestino

Pitchers (13)

Starters (5): Gray, Ryan, ...
Relievers (50 8): Duran, ...

Here are the players under contract right now. Roster information from RosterResource.

Guaranteed contracts for 2023

Player 2023 cost (millions)
Byron Buxton $15.143
Sonny Gray $12.5
Max Kepler $8.5
Jorge Polanco $7.5
Kenta Maeda $3.125
Rodney Dobnak $1.5
TOTAL $48.268

Arbitration-eligible players

All figures estimated.

Player 2023 cost (millions)
Gio Urshela $9.2
Emilio Pagán $3.7
Tyler Mahle $7.2
Caleb Thielbar $2.4
Jorge López $3.7
Chris Paddack $2.4
Luis Arraez $5.0
Cody Stashak $0.8
Jorge Alcala $0.8
Kyle Garlick $1.1
TOTAL $36.3

Not yet arbitration-eligible, on 40-player

Some of these players were on the 60-day IL and will go back to start 2023.

  • Jordan Balazovic
  • Gilberto Celestino
  • Mark Contreras
  • Jhoan Duran
  • Blayne Enlow
  • Nick Gordon
  • Ronny Henriquez
  • Griffin Jax
  • Ryan Jeffers
  • Alex Kirilloff
  • Trevor Larnach
  • Royce Lewis
  • José Miranda
  • Trevor Megill
  • Jovani Moran
  • Bailey Ober
  • Joe Ryan
  • Cole Sands
  • Caleb Thielbar
  • Louie Varland
  • Matt Wallner
  • Josh Winder
  • Simeon Woods Richardson
Category Amount
Guaranteed $48.268
Arbitration $36.3
Minimum to fill roster (10, $720k each) $7.2
TOTAL $91.768

Estimated final payroll for 2022 was $142 million. Estimated current 2023 payroll is $91.8 million. That's $50 million or a little more to spend to fill holes. What trades do you make? How will you spend the Pohlads' money?

French Toast Flip

This selection was inspired by recent talk among the Citizenry about adding maple syrup to coffee. I’d consider this a three-season cocktail, rather than something exclusively autumnal.

Flips are a class of cocktail dating back to the 1600s, though modern versions more closely resemble those of the late 1800s. A cocktail is considered a flip if it involves mixing spirits or fortified wine with a whole egg and a sweetener. Credit for this drink goes to Jeremy Allen, who devised it at Minibar in Los Angeles; I learned of it via Imbibe. My version omits the port, because most folks likely don’t have a bottle in their home bar.


  • 2 oz rye whiskey
  • 3/4 oz lemon juice
  • 1/2 oz Grade B maple syrup
  • 1 whole egg
  • 3 dashes Angostura bitters


Combine the rye whiskey, lemon juice, maple syrup & egg in a shaker. Dry shake to aerate. Add ice, shake thoroughly to chill. Strain into a coupe. Top with the bitters.


Make sure you have a good seal on the shaker when mixing eggs. They can get rather frothy, and things could get messy. I did my dry shaking for 10-15 seconds; you can feel the mixture emulsify, which is your cue to move on to the ice. Use a few ice cubes rather than crushed ice to shake this drink. (I haven’t tried mixing this by omitting the dry shake in favor of the whip shake, but it seems like a good candidate.)

While I only had a couple sips last night, I found it to be a little dry and lacking just a bit of depth, perhaps in part because I only had Grade A maple syrup on hand. Still, I’d suggest sticking to the base recipe your first time unless you know you like your cocktails on the sweeter end, in which case, pour your maple syrup with a slightly heavier hand. (My palate may have been a bit off, as I’d just finished a 5k rowing session.)

I didn’t have any rye on hand, so I used bourbon. My disclaimer here is that whiskey and I agreed to see other people twenty years ago. There are a small number of whiskey cocktails I’m willing to drink on rare occasions.

You don’t have to garnish with ground cinnamon or nutmeg — the Angostura bitters should get you those notes — but you could if you’re partial to a little extra.

As for the egg, food retailers have been making significant inroads in poultry vaccination for salmonella thanks to requirements they place on their suppliers. If you are concerned, the FDA recommends eggs with in-shell pasteurization for preparations like Caesar salad dressing that call for raw eggs.