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C M's Public Library

23 Oct 09

Sniffapalooza Fall 2009 | Perfume Posse

  • Acqua Universalis, which was featured there as an EDT and apparently you can get it as a laundry detergent, how fabulous would that be?  I can’t even tell you why I thought it smelled so great (notes are bergamot, Sicilian lemon, lily of the valley, sweet orange and blond musky wood) but it did, and not like a conventional cologne.  My other favorite was Cologne Pour le Soir (notes of cashmere and leather) and OH MY GOD (insert moaning sounds here.)  It’s … it’s not uber-heavy.  Let me be clear here.

Escape the Ivory Tower » The problem of careers

  • The bottom line is this: You don’t need a career. Think about that. You don’t need a career, which is, after all, an external story about success that has nothing to do with you and your experience. You need a job you enjoy and that pays the bills so you can be your whole self. That’s all.
30 Aug 09

Brett on Stuff » Massaman Curry Recipe

  • Massaman Curry Recipe
27 Aug 09

Yulinka Cooks: How to Make Tvorog (Farmer's Cheese)

How to Make Tvorog (Farmer's Cheese)
Tvorog, a Russian dairy product, is known as farmer's cheese or curd cheese in the U.S. It's a cross between ricotta and cottage cheese, but doesn't really taste like either. Tvorog is immensely popular in Russia. It's eaten with jam and sour cream for breakfast, as a snack or as a light dinner, and is used in all sorts of sweet and savory baking. In America, you can sometimes buy tvorog in upscale or Eastern-European grocery stores, but it tends to be expensive.

Fortunately, it's easy to make tvorog at home. The process is a bit time consuming, but it requires almost no hands-on work. Here's what you do:

*In a soup pot, combine 1/2 gallon of milk (whole is best, but I've used low-fat and even skim without problems) with 2 cups of buttermilk. Do not use buttermilk containing sodium citrate! In Wisconsin, Kemps buttermilk is good and cheap.

*Place the milk/buttermilk mixture in a warm place until it develops the consistency of thick yogurt (a kitchen counter or the back burner of a stove work just fine). This will take about 24 hours. In the summer and in very warm homes, this may take only 12 hours.

*Place the pot containing the milk mixture over very, very low heat for about an hour. Choose the lowest setting on your stove. If you have a gas stove, use a flame tamer. Do not stir the milk.

*After about an hour, the milk will curdle, and the curds and whey will begin to separate. Take the milk off the heat.

*Let the milk cool for about 30 minutes. Line a sieve with a large piece of cheesecloth. Using a slotted spoon, carefully separate the curds (the thick, yogurt-y stuff) from the whey (yellowish liquid). Place the curds in the cheesecloth-lined sieve.

*The wet curds will look kind of gross, but don't worry. Soon enough you'll have fluffy, creamy tvorog.

*Gather the cheesecloth like a little bag, place the sieve over a bowl, and let the tvorog drain, preferably overnight, in the fridge.

*Next day, unroll the cheesecloth and scoop the tvorog into a bowl. You'll probabl

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25 Aug 09

Fall Fashion 2009 - How Could Annie Leibovitz Be on the Verge of Financial Collapse? -- New York Magazine

Leibovitz once described her portraiture method as “get ’em somewhere where they’re bored shitless and there’s nothing to do except take pictures.” From there,

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  • Leibovitz once described her portraiture method as “get ’em somewhere where they’re bored shitless and there’s nothing to do except take pictures.” From there,
27 Jul 09

FOODChair: Start From Where You Stand

  • Basic Green Smoothie:

    2 kale leaves, washed and torn

    A handful of spinach

    1 ripe banana, roughly chopped

    1 handful of frozen berries

    ½ -1 C water/soymilk/juice

    1 Tblsp. Of any: Hemp powder, flax seed oil, coconut oil, carob or cocoa powder (optional)



    Directions: Most basic recipes call for about 40% greens to 60% fruit. Experiment and see what you like. Many variety of fruits and vegetables can be used, but be aware of vegetables that are too bitter. As well, consider the power of your blender. I put all my vegetables and fruit in first and then add a bit of liquid to start with, jiggling the container every once in awhile to allow the food to come in contact with the blade. Add more liquid if need be, as the mixture begins to break down and you get the desired consistency. Enjoy!
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