Crystal Shards

Having a bad day at work? At least it’s probably not THIS bad!

2pm

I SO need to see this movie…

12am

Holy crap that screen is pretty cool! Yet I prefer working with real dice, not computerized ones, the rest seems like a great addition to a normal D&D session!

11pm

Carpaccio Recipie

Okay, decided to go ahead and write down how to prepare a Carpaccio dish. This is not meant to be a full meal dish, rather as an appetizer. It is a raw dish, prepared with either fish of some kind (I recommend salmon to start with) or meat (preferably a cut that is not hard, since you will be eating it raw). The meat will be cooked only with lemon (you can let it cook as long as you want in it, but the original intention of the dish is for it to be as raw as possible, meaning you prepare the dish and serve it at once).

INGREDIENTS

• Semi-frozen fish or meat. (I made mine with salmon)
• Onion (could be any type, I prefer the purple kind)
• Lemon (About one lemon per plate)
• Capers
• Grated cheese (Again, to preference. Try getting the long kind, not the powdery kind used on pastas, but any will work.)
• Salt
• Olive Oil
• Crackers or toasted bread with butter

PREPARATION

1. Take your selected meat (fis or otherwise) and cut thin slices of a few millimeters thick, placing them on the plate until you have covered the flat surface of it. The meat you’ll use should be semi-frozen to make cutting the slices easier. You could use non-frozen but it gets a lot harder to cut thin slices, believe me! You will want either a thick piece of fish, or cut sideways to get larger slices, and don’t go over the edges of the plate, specially if it’s lifted, because then the lemon will not stay there and not cook it properly.
2. Once you have a thin coating of meat slices on the plate, slice the onions in long strips and adorn sparingly on top. I try to make it so there’s at least about two onion pieces per piece of meat.
3. After this is done, take the juice of one lemon (for a big plate) and pour over the plate in a uniform way, making sure all the meat has been coated in a thin layer of the lemon juice.
4. Add salt to taste.
5. Add the capers on top of this, again spreading them evenly around the plate. You can choose to rinse them if you don’t like the vinegar taste they come with, and be as generous as you want (all up to taste here!)
6. Once you see the meat *starting* to change color (which indicates it’s cooked by the lemon) add a thin layer of olive oil. This will stop the lemon from cooking the meat too far, and finish the dressing of the plate.
7. Lastly, sprinkle the cheese over the top, and serve!
8. You can accompany the plate with crackers or toasted bread with butter. This will offset the lemony quality of the plate, and the combination of bread/crackers with the food is delicious! (Not to mention it helps scoop up the food lol).
9. This dish is best served with white wine (or perhaps non-alcoholic champagne).

6pm