01 April 2011

Oxford English Dictionary - additions (groan)

Okay  - I used to think the OED was a paragon of virtue, but, um, no more. This article, explaining the muffin top and other items, and lists some of their favorites (?) added to the Oxford English Dictionary. I've listed some of my "favorites," so to speak. 

Babycino. A drink of hot milk that has been frothed up with pressurized steam, intended for children. 
Eton mess. A dessert consisting of a rough mixture of whipped cream, pieces of meringue, and fruit, typically strawberries.
Flat water. Ordinary tap or bottled drinking water, as opposed to sparkling water. 
Mac1. Macaroni, as in mac and cheese.
Nom nom. Used to express pleasure at eating, or at the prospect of eating, delicious food. 
Sammich. A sandwich (I’m jonesing for a pastrami sammich.) 

Babycino - okay, sure, let's get them hooked on the idea of caffeine really really early. Jeez. Flat water? Really, how about still water. That I've heard of. Eton Mess - duh, it's hard to believe this hasn't made the OED before now. Who doesn't know what Eton Mess is?  That said, it's not that big of a deal. Why is it in the OED? Mac1 - sounds like the name of a rapper or something. What kind of tool uses this phrase? W-ever. 
Nom nom - that's what a baby says - how L.A.M.E. And Sammich, that's just insulting to anyone's intellect or gay or both. 
Here's to wishing all this was an April Fool's joke. 

27 March 2011

It's that day

A day that I look forward to and a day I dread at the same time. It's the day the air conditioner is turned on. This is about typical, but it means spring is certainly over. There may still be a few days we can open the windows up and not be uncomfortable, but not many. We have enjoyed weeks with the windows open which is great for the electric bill, not so great for my allergies though. So I like the cheapness of having the windows open, but dislike the way it makes me feel. Consequently, I dislike this day since the a/c is an electricity hog, and like this day as it will make it much easier to breath. 

Blood, Bones, & Butter

It's inevitable, I suppose, that when a new book comes out about cooking or more specifically, being a chef in a restaurant, and the road one takes to get there, it appears on tons of blogs to the point that I'm uninterested. Such is the case with the recently released, Blood, Bones & Butter: The inadvertent education of a reluctant chefwritten by Gabrielle Hamilton, owner of the East Village restaurant, Prune.
In all likelihood, I will enjoy this book, but I won't get anywhere near it right now. Too much hype for my taste.