Just read the excellent article in @TheAtlantic re: the fifth extinction. Jan Smit of @VUamsterdam sounds like the @geertwilderspvv of geology/paleontology. It wasn’t flattering.

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from Twitter https://twitter.com/phuocsandiego

August 16, 2018 at 08:09AM

@Citi Closed my account today because I hadn’t used it in 25 months. Without any warning. My main card is a Costco card & I put a ton of transactions through there. I’ll be voting with my wallet by closing that too. Someone else can have the merchant fees I generate.

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from Twitter https://twitter.com/phuocsandiego

August 13, 2018 at 05:42PM

Backyard Cooking: Chicken with mushrooms and zucchini stir fry

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The outdoor temperature hit 103 degrees F (almost 40 C!) in San Diego. That’s unheard of honestly, where the average summer temperature is in the high 70’s. And that’s why I enjoy cooking outdoor to help keep the house cool. Today is chicken stir fried with mushrooms and zucchini. Dead simple, it’s simply chicken stir fried with chopped zucchini, mushrooms, onions, and teriyaki sauce. Serve over steamed rice.

2018-08: I miss the old YouTube

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I really miss the old YouTube. You know, the one where it’s just a bunch of regular people, amateurs really, that put up real stuff. Not the over produced, slick, super positive videos you see around these days where everything, and I mean everything, is just hunky dory. (Did I just say hunky dory?!) Anyways, it just feels like they don’t talk about reality, but some alternate hyped up version of it. Just a Sunday rant from a traditionalist. I’m definitely going to be THAT guy that’ll say, “In my days…”. Yep, that’s my future.

Backyard Cooking: Spaghetti alle vongole

Back at it again… and this time I’m making spaghetti alle vongole (spaghetti with clams). The recipe is dead simple: clams, minced garlic, mince shallots (or onions), crushed red pepper, parsley, white wine, butter, and salt to taste.

Method: While your spaghetti is cooking, saute the garlic, shallots, red pepper and bit of parsley until fragrant and tender. Then add about a 1/2 cup of wine per serving and reduce the volume by half. Add your clams and steam, covered, for 3-5 minutes. Drain the spaghetti when done and stir into the sauce. Add the pat of butter and then finish with the rest of the parsley, reserving some to garnish on top. Plate and top with some more parsley and enjoy!

A note on this particular dish: I’m using frozen clams to test how it tastes vs. fresh clams. I didn’t expect it to be as good but I was very surprised at how close it came. And it was much better than canned clams for sure! It was pretty cheap too… 2 pounds for $10 and they were already cleaned and cooked. For those times when I can’t find fresh clams, these will definitely do!