A tiny, cartoon-perfect mouse struggles heroically with a comically oversized biscuit. Don’t worry, he gets the biscuit in the end.
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Cute ad for Greene King IPA:
Gav and Dan, The Slow Mo Guys, celebrate the release of Battlefield 4 by setting off hand grenades, first in a puddle, then move on to an epic explosion in an abandoned ordnance base, of course slowed down to 2,500 frames per second. I love how Dan goes literally flying away from the building just like in the movies. Recommend watching in full-screen.
My eggplant plant is growing like gangbusters this year. Last year, some critter (I suspect a towhee) kept snipping off entire leaves, until the poor thing was just a stick. This year, I placed one of those cheap plastic owl decoys nearby, and it’s been left alone. So I’ve been looking for ways to cook with all these adorable eggplants. This recipe uses five different home-grown items.
2 or 3 small eggplants
Cherry tomatoes (I used Sun Golds)
2 small Thai chili peppers
2 or 3 garlic cloves
Panko bread crumbs
Quarter the tomatoes, and finely mince the peppers and garlic. Remove stems from herbs.
Place all this in a bowl, add a tablespoon of olive oil, and stir to combine. Set aside.
Trim the tops off the eggplants and halve lengthwise.
Using a vegetable peeler, trim off the skin from the tops of the rounds, leaving a thin layer around the cut edges. This exposes a maximum amount of the flesh to the sauce, while the strip of skin helps hold the piece intact without falling apart.
Spray a thin layer of oil in a hot pan, and saute the eggplants, flat side down, until charred on the bottom, about 3-4 minutes.
Spray the insides of two individual casserole dishes with oil. Add half of the “salad” mixture to the bottom.
Arrange the eggplants, charred side up, as the next layer.
Add the remaining half of the “salad” mixture.
Add Parmesan cheese. Yes, I use the cheap stuff. Sue me.
Add a couple tablespoons of marinara sauce and spread evenly.
Add a layer of shredded cheese.
Top with a layer of bread crumbs and crack some black pepper over it.
These are awesome to make ahead. Just cover in the fridge until dinnertime.
Cook in a preheated 400-degree oven for 20-30 minutes, until top is golden and bubbling.
Let them cool a bit before diving in, because they’ll be HOT!
This ‘flyover’ comes courtesy of Mars Express which was launched by the European Space Agency on 2 June 2003 and arrived at Mars six and a half months later. The spacecraft has orbited the Red Planet nearly 12,500 times since its arrival and has beamed back data and images collected by the scientific instruments aboard.
This data was collated to create a nearly global digital topographic model of Mars’ surface, making the viewing of the ‘flyover’ a three dimensional experience. The images were taken by the High Resolution Stereo Camera (HRSC) run by the DLR German Aerospace Center; the flyover explores the grabens, valleys, canyons, mountains and lava flows in unprecedented detail. These 3D images aid researchers in understanding the climate and development of Mars.