i got your radford highlander right here


Um, hi. Can you tell I’m doing the single-parent thing this week? Is my lack of trenchant observations giving it away? Are you coming here expecting spittle-fueled rants or charming observations about pop culture and walking away feeling a little… unsatisfied?

I just need a little more sleep and I’ll be back in action. In the meantime, please post a recipe you love, preferably something from your family.

And you have until 12pm noon EST to get your brackets done. If you want to still be in our burgeoning pool, please comment below before 10am EST!

Oh, and I have news for both Tim and Kate: the longest word you can type with just your left hand is wedawsxwsdqwsxasxwefdaqsxasx

I’d like to ask, however, what your other hand is supposed to be doing.


this is a baobab tree

0 thoughts on “i got your radford highlander right here

  1. kelsey

    I didn’t get the invite. Am I missing something? Sorry for the lack of recipe, I am still trying to get kids out the door for school.

  2. adrienne

    This has become my new favorite cookie recipe. They’re actually relatively healthy (no sugar, white flour or butter) and yummy too.
    Oaty Oatmeal Cookies
    1 Egg
    1/2 Cup Melted Butter (I use coconut oil to avoid the butter)
    1/2 cup honey
    1 Cup Oat Flour
    1/2 tsp sea salt
    1/2 tsp Baking Soda
    1/2 tsp or cinnamon
    1 1/2 cups instant oatmeal
    1/2 cup chopped pecans
    1/2 cup dried cranberries, raisins, etc (optional)
    Preheat oven to 325°F.
    Beat egg, add other liquid ingredients and blend thoroughly. Stir dry ingredients together. Add to liquid mixture and mix well. Stir in oatmeal,
    nuts and fruit. Drop by heaping teaspoonfuls on to greased cookie sheet.
    Bake @ 325°F for 12-15 minutes. Yield about 2 dozen cookies.

  3. Cris

    Ok, I’ll provide a recipe. The following is from Anna Sortun, chef and owner of Oleana Restaurant in Cambridge, MA. Probably my favorite restaurant in the greater Boston area. Anna is a James Beard winner and truly exceptional, in my opinion. Her menu features some really interesting Turkish/Greek-Mediterranean influences. The recipe below is for a whipped feta that’s a little reminiscent of a traditional southern staple, pimento cheese. It’s a great appetizer and super easy since you can basically just dump the ingredients in a food processor, and out comes a fantastic spread. The only trick is finding the chilies (a good Armenian market usually has them) which really give it the unique flavor.
    2 cups sheep’s milk French feta, drained and broken into rough ½ pieces or crumbled
    2 red bell peppers, roasted, peeled, seeded and roughly chopped
    2 teaspoons Aleppo chilies + a pinch for garnish
    1 teaspoon Urfa chilies + a pinch for garnish
    ½ teaspoon smoked Spanish paprika + a pinch for garnish
    1 teaspoon lemon juice
    ¼ cup olive oil
    1. Place all of the ingredients in a medium mixing bowl and combine them so that the sweet and hot peppers coat the cheese.
    2. In a food processor, fitted with a metal blade, purée the mixture for about 2 minutes, until very smooth and creamy.
    3. Place the mixture in a crock and sprinkle it with a pinch of all three of the chilies to garnish and show them off.

  4. Greg T.

    I just scoured my spam folder, but still can’t find a tourney invite. Have I been voted off the island?


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