Over the last years I’ve been reading on and off about molecular gastronomy, just the odd article or mention here and there but enough to get me interested to try a few things.
Naturally my first experiments were related to booze (cocktails) and it turns out that the magic ratio I found is usually 2-1-1, for example to make my favourite (variation of a) Vesper Martini is 2 gin, 1 Dubonet, and 1 vermouth while my favourite Whiskey Sour is 2 whiskey (bourbon of course), 1 simple syrup (or 1 maple syrup), and 1 lemon juice. Mixing these over ice and pouring = delicious. I haven’t read the science in details but it has to do with the ratios between your hard liquor, your sweet, and your aromatic I understand.
Then when it comes to cooking meat turns out that 3-3-2-2 is the perfect times (in minutes) it takes to cook a steak on my BBQ for medium rare.
Found this picture on Reddit and the caption said the woman was getting a ticket for wearing a bikini at a beach in Italy c. 1950’s.
Jump ahead 65 years or so and now women are getting tickets for wearing too much at the beach.
Sheeeeeet! Which is it? Too much or too little?
Went for hunting again this year and finally ended the three year skunk but that aside here’s what willow valley looked like in the fall of 2015.
Also, a little video taken with the new “live” photos in iOS 9…sorry it’s vertical (vertical videos looks stupid on most TVs) but it seemed like a good idea when I was taking the picture.
Still making a point of going for walks with the camera, todays pictures;
Sunrise Long Exposure
Fish Creek – The Creek
In Calgary it gets so cold the data pipes freeze.
All about the texture (Near Black Diamond, Alberta)
She was a great friend who sat on my lap when I needed her to.