run on sentence

...and you know i just spent the last hour looking through your photographs, right, and the thing that i saw that for whatever reason immediately struck me was that we both have photographs of jeff and betsy making out which is creepy, like for some reason watching that couple kiss makes us both want to grab our cameras...

beer tube

i don't think this is an isolated incident. in central pennsylvania, at a certain bowling alley, which shall not be named (mostly because i do not remember the name and also because dan will tell me in the comments section), they sell beer in a tube. draft beer in a clear plastic tube with a little spigot on the bottom. it makes me so happy to know that there is someone out there who heeded america's call for taller, narrower beer dispensers. 

now i'm reading this book called deep economy about how maybe we shouldn't measure the success of our societies by their economic growth, because this focus on growth results in the overproduction of goods that a) use resources that can be better applied and b) don't make our lives any better. bill mckibben is the author and i agree with him in theory, right, but something tells me that he would not support the production of beer tubes and i am not sure i could bear to return to a world where beer in bowling alleys is served only in pitchers. 

(but wait, oh, i just had a revelation! isn't a pitcher just stouter kind of tube? and a cup too? oh jason and dave at beertubes.com, what do you take me for?)

the tomatoes are green

do you know when you have a garden and then all of a sudden it is like winter out and you realize that your tomatoes will never ripen and you get kinda sad about it and wonder whether there is something that you can do with them besides fry them? well, i know about that feeling, so i brainstormed and researched and came up with this recipe that i enjoy:

nate's dan quayle green tomatoe sauce:

5-6 lbs. green tomatoes

1 cup white wine

1/4 cup olive oil

3-4 tbsp. (non-iodized) salt

1 tbsp. cane sugar (to cut the tartness)

5 large cloves garlic

handful fresh oregano and thyme

3-4 tbsp. whole green peppercorns

5 bay leaves

core the tomatoes and slice them into quarters, put them in a large pot with the wine and oil and salt and set to simmer for 30 minutes. 

dice the garlic and fresh herbs and add them along with the remaining ingredients to the pot and allow to simmer for 1-2 hours.

after simmering the sauce, i mashed the tomato chunks with a large wire whisk. it was tedious and resulted in a chunkier sauce (which i like anyway), but a food processor would be a better option for a smoother sauce.

serve or freeze! (i plan on serving the sauce on squid ink pasta with romano cheese and garnished abundantly with fresh minced parsley. black and green sounds like an intriguing combination.)