Dearest Readers,
Many have fantasies of their own armouries, slaughtering their way through a zombie apocalypse (or a zombacalypse, depending on who you ask), or just enjoy nerding out with fellow hunting buddies about what magnification their new scope offers. The truth is, family and friends, that I, too, am part of this growing slice of American society. And I love it.
My recent accomplishments include firing my first AK-47 (I hit a reasonable number of the things I was aiming for), and getting a tour of the Zombie Tools workshop in Missoula, MT with the owner, Maxon McCarter. Zombie Tools is a bladesmithing outfit that offers killer cutters with names as sharp as their blades: Urban Bone Machete (versus the Backwoods Bone Machete) and the Phalanx, just to name a few. Between the forgework, machining-like precision, and zombie-massacring potential, I was in heaven. Huzzah shops! Thanks to Maxon, I have some pictures to show you lovely readers of some blades in the final stages of finishing.
After a whirlwind weekend in Missoula, Marguerite and I returned home and enjoyed a delicious cold orzo salad of her own creation:
Cold Orzo Salad:
-3 cups dry orzo, cooked (nearly doubles in size after cooking)
-1 cup drained artichoke hearts, cut into bite-size pieces
-1 cup sundried tomatoes
-1 medium size red bell pepper, diced
-3 large cloves of thinly sliced, lightly sauteéd garlic
-1/2 cup crumbled plain feta
-salt and pepper to taste
with Dressing:
-1 T dijon mustard
-splash balsamic vinegar
-2 T olive oil
-1 T lemon juice
Cook orzo according to package instructions, set aside or refrigerate uncovered until cool. Then, combine remaining ingredients and dress. It's ready as soon as you think it's ready, but as with many cold salads, the flavours combine as they sit and are much better after 24 hours in the fridge.
ENJOY! Thanks, Marguerite!
Please visit the Zombie Tools website:
http://zombietools.net/
Oodles of poodles of love to you all, be good, always use the safety on your firearms and cut away from yourself!
-Elizabeth
OH! I almost forgot to remind you to check back soon for recipes for Basil, Zucchini fritters and Purple-Potato, Cauliflower, and Blue-Cheese frittata!
Many have fantasies of their own armouries, slaughtering their way through a zombie apocalypse (or a zombacalypse, depending on who you ask), or just enjoy nerding out with fellow hunting buddies about what magnification their new scope offers. The truth is, family and friends, that I, too, am part of this growing slice of American society. And I love it.
My recent accomplishments include firing my first AK-47 (I hit a reasonable number of the things I was aiming for), and getting a tour of the Zombie Tools workshop in Missoula, MT with the owner, Maxon McCarter. Zombie Tools is a bladesmithing outfit that offers killer cutters with names as sharp as their blades: Urban Bone Machete (versus the Backwoods Bone Machete) and the Phalanx, just to name a few. Between the forgework, machining-like precision, and zombie-massacring potential, I was in heaven. Huzzah shops! Thanks to Maxon, I have some pictures to show you lovely readers of some blades in the final stages of finishing.
The shop
Maxon McCarter at work
Wax prep for...
Acid etching!
Aah, the glorious finished product, ready to ship out to zombie slayers around the world.
~
After a whirlwind weekend in Missoula, Marguerite and I returned home and enjoyed a delicious cold orzo salad of her own creation:
Cold Orzo Salad:
-3 cups dry orzo, cooked (nearly doubles in size after cooking)
-1 cup drained artichoke hearts, cut into bite-size pieces
-1 cup sundried tomatoes
-1 medium size red bell pepper, diced
-3 large cloves of thinly sliced, lightly sauteéd garlic
-1/2 cup crumbled plain feta
-salt and pepper to taste
with Dressing:
-1 T dijon mustard
-splash balsamic vinegar
-2 T olive oil
-1 T lemon juice
Cook orzo according to package instructions, set aside or refrigerate uncovered until cool. Then, combine remaining ingredients and dress. It's ready as soon as you think it's ready, but as with many cold salads, the flavours combine as they sit and are much better after 24 hours in the fridge.
ENJOY! Thanks, Marguerite!
Please visit the Zombie Tools website:
http://zombietools.net/
Oodles of poodles of love to you all, be good, always use the safety on your firearms and cut away from yourself!
-Elizabeth
OH! I almost forgot to remind you to check back soon for recipes for Basil, Zucchini fritters and Purple-Potato, Cauliflower, and Blue-Cheese frittata!
