I'm also reading Milo Manara's library that Dark Horse is putting out. I prefer the color stuff, but each volume (3 at our library, at least) has a mix of B&W and color. 

He mixes history, humor, and erotica in a way that you could never see a Yank succeeding at.

He may be the most sensuous comic artist I've ever seen, wow, this guy is up in Jaime Hernandez' league!

So far, most of the stories I've read have a bittersweet outlook, but he has a bawdy type of humor as well.

This is my 1st exposure to Manara's work, but in Europe he's been a star for decades. The story I started out with wasn't even written by him, but was from Neil Gaiman's SANDMAN, and yes, it was every bit as good as you'd expect of Gaiman (not to mention Manara). Incredible stuff, and much better than the juvenile Heavy Metal type of 'European' talent.

Oh, almost forgot. Here are Rudy Rucker's short stories online. Try 'Instability'.

Ask and ye shall receive. This is online. Rucker's Ware Tetralogy Enjoy!!

sleazy said:

I can't find Software anywhere....any cool linx?!:):)

 

How aBOUT..........

Grazianohmygod said:

I just read Software by Rudy Rucker. It a short piece of hard boiled cyberpunk that deals with sentient robots called "Big Boppers" revolting against humans. Asimov's laws of robotics are scoffed at by the boppers. Funny, thought-provoking, and definitely strange.

I can't find Software anywhere....any cool linx?!:):)

How aBOUT..........

Grazianohmygod said:

I just read Software by Rudy Rucker. It a short piece of hard boiled cyberpunk that deals with sentient robots called "Big Boppers" revolting against humans. Asimov's laws of robotics are scoffed at by the boppers. Funny, thought-provoking, and definitely strange.

Hey, Grazianohmygod,

Yeh, I'm a big Rudy Rucker fan, sex, drugs, and geekage, SF's own Hunter S. Thompson.

He's got a new novel about Alan Turing and William S. Burroughs, 'A Beatnik SF Novel'.

I just read Software by Rudy Rucker. It a short piece of hard boiled cyberpunk that deals with sentient robots called "Big Boppers" revolting against humans. Asimov's laws of robotics are scoffed at by the boppers. Funny, thought-provoking, and definitely strange.

And a Stress-Free 2013 to you as well. Take care.

sleazy said:

tHANX FOR THE HEADS UP dAVE........happy 2013 to YOU man....stay safe:)

dave said:

I just mentioned Ellison cause he was buddies w/ Bloch. Yr libraries probably got some short-story collections if yr interested. "Repent Harlequin, Said The TickTockMan" is great.

sleazy said:

Hi Dave,

I don't recall ever reading anything by that writer......I might be wrong though..:)

dave said:

Hey, Sleazy, are you a Harlan Ellison fan as well?

sleazy said:

tHANX FOR THE HEADS UP dAVE........happy 2013 to YOU man....stay safe:)

dave said:

I just mentioned Ellison cause he was buddies w/ Bloch. Yr libraries probably got some short-story collections if yr interested. "Repent Harlequin, Said The TickTockMan" is great.

sleazy said:

Hi Dave,

I don't recall ever reading anything by that writer......I might be wrong though..:)

dave said:

Hey, Sleazy, are you a Harlan Ellison fan as well?

sleazy said:

"His work is a s relevant to kids and adults today as it was when he was in his pomp?" It should. My daughter was raised on Stingray & Thunderbirds Are Go! by way of DVDs, of course. Sylvia & Gerry Anderson's work will definitely not be forgotten! Thank you for sharing.

Very sad news. Surely Gerry and his studio is one of the greatest exponents of the weird and wonderful. His work is a s relevant to kids and adults today as it was when he was in his pomp? What a beautiful body of work and imagination, and what a legacy to leave.

Lusty Monk IS my favorite mustard, try it and it will be yours too.

Horseradish Cream (from Alton Brown)

This can be added to soups and anything that needs zip, not just meats.

Ingredients

1 cup sour cream, or whipping cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Mexican Onions

I swear, this is something I found in a cookbook! Try it, and the onions will be sooo sweet!

Slice the onions (I used white) under running water so you don't cry.

Separate into rings under *ice* water, leave them there for a few minutes.

Take out, pat dry, and use as a condiment on anything that like onions.

Beef Goulash (Beef Chili/Soup)

Ingredients

5 tablespoons vegetable oil (divided)
4 yellow onions, sliced
11 cloves garlic, crushed and peeled
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons tomato paste
1/4 cup sweet Hungarian paprika
3 cups beef broth
1 teaspoon dried oregano or marjoram
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/2 cup water

Instructions

Heat 3 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and caramelize, stirring occasionally, until onions are golden brown. (This will take about 20 to 40 minutes, depending on how wide the pot is. The wider the pot, the faster the onions will caramelize.) Add the garlic and cook until fragrant, about 1 minute. Transfer the mixture to a bowl and set aside.

Return pot to the stove and increase heat to medium-high. Add the remaining 2 tablespoons of oil and heat until shimmering. Add enough beef cubes to cover the bottom of the pot in a single layer without crowding. Brown the meat on all sides and transfer to the bowl with the onion mixture. Repeat with the remaining beef cubes.

Add the tomato paste and paprika to the pot and cook, stirring, until paste is slightly browned, about 1 minute. Add the beef broth, stirring to scrape up the browned bits from the bottom of the pot. Stir in the oregano, salt, pepper and the beef and onion mixture. Bring to a boil, then reduce heat to low, cover and simmer until meat is tender, about 2 1/2 hours.

Combine flour and water in a bowl. A little at a time, whisk the mixture into the goulash and simmer for about 5 minutes to thicken slightly.

Reserve 3 cups of goulash for the next meal. Serve the remainder with cooked egg noodles, rice or dumplings.

Pea and Lettuce Soup

Ingredients:

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
fresh mint (I cook this with the lettuce)
salt and pepper

Directions:

Cook onion gently in butter.

Add stock and peas, simmer until peas are tender.

Add lettuce and cook until wilted.

Add milk and puree until smooth.

Reheat in pan, season with salt and pepper.

Serve with a swirl of cream and chopped mint.

Spinach and Rosemary Soup

Ingredients

50 gram(s) butter
110 gram(s) chopped onions
150 gram(s) peeled chopped tomatoes
salt and pepper
600 ml homemade chicken or vegetable stock
600 ml creamy milk
350 gram(s) chopped spinach (stalks removed)
15 mls chopped fresh rosemary
blob of cream
rosemary and rosemary flowers to garnish

Method

Heat the butter in a heavy saucepan. When it foams, add chopped onions and peeled, chopped potatoes and turn them until well coated. Sprinkle with salt and pepper. Cover and sweat over a gentle heat for 10 minutes.

In a separate pan, bring homemade chicken or vegetable stock to the boil and, in another pan, boil the creamy milk. Add both to the vegetables and simmer until they are fully cooked. Add chopped spinach (stalks removed) and boil with the lid off, 3 to 5 minutes until the spinach is tender. Do not overcook. Add the chopped fresh rosemary. Liquidise and taste. Serve with a blob of cream and rosemary and a sprinkling of rosemary flowers over the top.

French Cabbage Soup

Ingredients:

7 slices bacon
4 cups chicken stock
3 cups water
2 onions, chopped
2 leeks, washed and thinly sliced
2 carrots, finely chopped
1 clove garlic, crushed and chopped
3/4 teaspoon dried thyme
1 turnip, finely chopped
2 medium potatoes, chopped
8 cups chopped cabbage
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Gruyere (optional, for garnish)

Preparation:

In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.

Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, garlic, and thyme to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.

Add the turnip, potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.

If you want this to look even better, puree it in a blender.

Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.

Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.

Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.)

JAMAICAN HABANERO SAUCE

Jamaica has a great touch with habanero chiles. They also have a great spice and fruit tradition. Culinarily, it is quite related to the curries and chile sambals of India. 

Start with 12-20 Habanero Chiles. If fresh, chop up coarsely. If dry, soak in bit of warm water one hour. Reserve the Habaneros. 

Break open 3 or 4 good red Nativo New Mexico chiles, the ones in the ristras. Take out seeds, break up rest and soak in just enough warm water to cover. Reserve these too.

In a heavy saucepan, add:
Tbl peanut oil

Heat up a bit and add:
Tbl whole mustard seed

Saute a bit till seed starts popping, then add:
3 or 4 big cloves garlic, rough chop
1/2 onion, chopped
thumb sized piece of ginger, chopped

Saute around for a bit, add:
4 or 5 chilpotle chiles, (smoked ripe jalapenos), canned are fine. If no chilpotles, use several broken up small hot red chiles like pequines, pico de pajaro, or whatever you have as long as they are rather assertive.

Toss around some more, then add:
small handful raisins
1/4 cp vinegar
1/4 cp brown sugar
2 tbl black molasses
the reserved Nativo and Habanero chiles and soaking water
good grind of black pepper
bit of salt
1/2 tsp curry powder
enough pineapple juice for a sauce-like consistency

Simmer gently for about 15 minutes, stir occasionally. Run through a food processor or a food mill. Enjoy the fire!

EAST INDIAN BLACK-EYED PEA SALSA

This heavily spiced but not-too-hot salsa can also be served chilled as a side dish, or heated through and served over hot basmati rice.

Ingredients
1 can (15 ounces) black-eyed peas, rinsed and drained
1 tomato, seeded and diced
1/2 red onion, diced
2 cloves garlic, minced
2 tablespoons chopped cilantro leaves
1 tablespoon grated fresh ginger root
2 teaspoons freshly ground cumin seed
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
salt

Directions
In a bowl, toss the black-eyed peas with the tomato, onion, garlic, cilantro, ginger, cumin, turmeric, and cardamom. Add cayenne pepper and salt to taste.

Salsa Casera (ubiquitous red sauce)

2 medium tomatoes, finely chopped
1 medium onion, chopped (about 1/2 cup)
1 small garlic clove, finely chopped
1 canned jalapeno pepper, seeded and finely chopped
1 tablespoon cilantro (or more)
1 tablespoon lemon juice
1 1/2 teaspoons vegetable oil
1/2 teaspoon dried Mexican oregano (regular will do)
1/2 teaspoon bottled hot sauce

Directions:

Mix all ingredients. Cover and refrigerate in glass or plastic container.

Refrigerate no longer than 7 days

Roasted Tomatillo Salsa

I may have put this here, but if not, it's a classic.

Ingredients:

1 lb. tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeno pepper (if you're worried about heat, remove the seeds and membranes; I do and it's the perfect heat for me), cut in half lengthwise
A few spritzes of extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. chopped cilantro
Juice of 1 lime
1/4-1/3 c. chopped green onions

Directions:

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.
After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.

Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.

Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.

When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips

Check out the toys they make at kidkraft.. Got our girl an awesome vintage usa tiny play kitchen!

Tortas Ahogadas: Tortas with Tomato Sauce

Ahogadas means "drowned", an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas with both salsas, most people prefer to indicate how much chile sauce they want, since it is quite hot. When serving them at home, pass the chile sauce separately.

Ingredients:

For the tomato sauce:

3 pounds roma tomatoes, coarsely chopped
1 large white onion, coarsely chopped
2 cloves garlic, chopped
1 teaspoon dried oregano

1/8 teaspoon cumin

6 peppercorns, crushed

1 Clove, crushed

5 garlic cloves, roughly chopped
½ cup water
salt to taste

For the chile sauce:

¼ pound arbol chiles
1 cup water
1 Tablespoonwhite vinegar
salt to taste

1 cup pulque

1 teaspoon mustard

2 Tablespoons favorite hot sauce

For the tortas:

8 bolillos (French rolls) split in half lengthwise
1 ½ pounds boneless pork loin or shoulder
1 onion, cut in half
3 cloves garlic
1 bay leaf
1 sprig oregano
salt to taste

Preparation:

Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft. Allow to cool, place in blender and puree. Strain the puree and set aside.

Lightly roast the arbol chiles on a comal or dry griddle, just to the point of fragrance. Do not allow them to char, as this results in a bitter flavor. Remove the stem and seeds from the chiles. Place the chiles and remaining chile sauce ingredients in a saucepan, cook until the chiles have softened, remove from heat and allow to cool. Transfer sauce ingredients to a blender, puree and strain. Set aside.

Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste. When cooked through, remove from cooking liquid and allow to cool. Shred the meat with two forks, or slice thinly if preferred.

Remove the soft center (called the miga) from the rolls, place the rolls on plates, and divide the meat among the rolls by placing some on the bottom half of each roll. Bathe each one with tomato sauce. The tortas are easier to eat if the top half is left "dry." Each diner can add chile sauce to taste. If possible, do as they do in Jalisco and use a plate with a lip to serve these tortas, to prevent messy dripping. Serves 8.