You know what you need to do?
You need to get a nice Russet potato, and stab it all over with a fork so it's full of holes. Then, you need to coat it in a thin layer of olive oil, and sprinkle on some kosher salt.
While that's baking at 350 degrees for about an hour (or until squeezable), sitting directly on the rack, you need to get a peeled, sliced-up banana and a heaping handful of blueberries out of the freezer... you do keep a few smoothie-friendly fruits in the freezer, don't you?... and toss 'em in the blender with a cup of water, and liquefy that until it's drinkable and a radioactive shade of purple-blue. Then, when the potato's done, you need to slice it open lengthwise, mash up the insides, sprinkle on some more kosher salt and paprika and onion powder and black pepper, and top it off with a few spoonfuls of plain yogurt.
Mix it up, so the yogurt gets all liquid-y.
And then, you need to EAT. Oh, yeah.
....
Anyway, this is that update I've been promising you guys. The long one.
Last weekend was Wizard World Chicago, which was the best con I've ever had a table at, hands down. I had a lot of visitors, I sold a lot of books, and most strangely of all, I got a lot of work done. I'm not really a con report sort of person, because I'm skeptical as to how interesting those things are to people who never went. But I'll post a few links to some people I met, caught up with, and so forth.
Becca, for example, sat to my right, and spent the con drawing commissions! (I got a chance to be helpful when someone commissioned a portrait of their Draenei from World of Warcraft, but provided a black-and-white printout for Becca to work from; she didn't know Draenei were blue.) Sarah and Corrine sat to my left; I already mentioned them, right?
I was also kept company by Peter G., a game programmer who commissioned a portrait of the heroine of Diner Dash. Very unusual subject matter, but it actually came out really nice.
SEND ME A SCAN, PETE!
Several rows over were BMAN and Alisa, selling prints and copies of BMAN's graphic novel Soul Chaser Betty (Which you can read for free over on WCN. Updates every weekday. Hint hint.) Directly behind me (or was I behind her?) was Ashley Woods, who handed me an extremely slick copy of her first comic in exchange for one of mine, and had her mom with her for go-fer duties and table babysitting. That is just... crazy supportive.
Lynn Lau came by, bought a book, and turned me on to Hugo & Bana, her comic on WCN. (Which is only the merest fraction of her repertoire, by the way.) And a lot of other people visited besides, saying they knew about my comic already and just wanted a book, which gave me big ol' butterflies. Thanks, everyone.
In non-con news, unless there was weirdness associated with the order, ALL of the original (and new!) $15.00 Templar orders are out the door, and the commission orders start heading out next week.I'd like to get all of the orders done by the time the second chapter and intermission wind up, so I can do a fresh pre-order with some amount of decency. Thanks for your patience, guys.
Is it bad that upon reading the directions for totally awesome potato I frolicked off to do so?
As a single college student recipes that utilize Random Shit In My Cabinet are just pure wonderful.
Kosher salt makes everything golden. But for an added kick, may I recommend you place some rosemary sprigs on the potato as well? If you only have dried jarred rosemary, that's fine too...sprinkle a generous amount under the potato, then just brush it off after baking. It'll infuse the potato with its flavor anyhow.
bake a russet potato. refrigerate over night. in the morning, dice up a vidalia onion and fry it in olive oil over medium heat. meanwhile, dice up your potato - small pieces to maximize surface area - and once the onions are translucent and starting to brown, toss it in. add kosher salt generously. brown the onions and potatos for a while, then take them off heat and mix in some minced garlic. perfect home fries. your breath will smell all day :)
I've never used yogurt, though I suspect it's largely the same effect as sour cream with out the tang?
More like yogurt without the sour cream, blech...
I respect the healthy angle for using it, but I hate yogurt.
potato thingy sounds great, can't wait to get home and try it!
oh, and Scip's eyes in the last panel are priceless. you rock
-c
Ahhh, but ya gotta make yer OWN yogurt, to get the best of the creamy goodness. The stuff in the plastic tubs is crap, except you can use it, if it still has active cultures, to make real creamy goodness.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19495,00.html
Then you put it in a sieve lined with cheesecloth overnight in the fridge, with a little plate on top of the cheesecloth and a can of soup on top for weight, and the whey drips out through the sieve into a little container. And what you have left is the best damn farmer's cheese -- like cream cheese, but BETTER -- you've ever had.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19520,00.html
(They did it without the soup can. Works, but doesn't get out as much whey.)
Yum.