Fedex Kinko’s is now Fedex Office

But nothing about it has really changed. I had to go there to print my Polmeth poster (ugh) and figured I might as well have a batch of cards my name & email on them. I dropped my files on a CD, biked up to the nearest friendly Fedex Office where I had the following exchange.

Me: (holding CD) I have two files on this CD I need printed — one is business cards that I need a few of on cardstock and cut; the other is a large format, 24×36.

Kara: Where are the files?

Me: On this CD.

Kara inserts the CD on her computer and clicks several times. I assume she has a file-browser window open and is viewing the contents of the CD.

Kara: Which one is the business cards?

Me: The one named Malecki-cards-10up-color.pdf

Kara: Is it color or black and white?

Me: Color.

Kara: OK. What is your last name?

Me: Malecki.

Kara: (still looking at her computer) How do you spell that?


Instead, I will be eating conference food. BLAH!

Some things for Scott to make while I am at polmeth.
  • one of the indian ‘dumpling’ recipes (with yogurt, maybe tomato paste) where instead of besan dumplings you use up the TJ meatless balls. there are several recipes near the end of the legumes chapter and in the appetizer section.
  • sautéed chard (garlic, balsamic) ; and the grilled tofu thing i bought on sale at wf quickly cooked with garlic and parsley as if it were chicken.
  • something indian with cabbage; raita or other cucumber salad (there are at least 2 giant cucumbers)
  • macaroni and cheese and salad
  • Tabbouleh (we have lots of parsley. Even better with zucchini!


fresh cherry and chocolate scones

Inspired by this recipe and this cook's illustrated one with blueberries. I cannot believe that the grated frozen butter trick was new to me, but it is perfect for scones. These have white and dark chocolate, half whole wheat flour, and lots of fresh cherries.


  • 2¼ cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¾ cup milk
  • a stick of butter, frozen
  • 1 tsp vanilla
  • 1 cup of fresh cherries
  • ½ cup chocolate


  1. Grate most of the stick of butter. Half a stick is ok, 6tsp is better, 7 is better. Return the grated butter to the freezer.
  2. Pit and chop the cherries. Stick them in the freezer too.
  3. Chop the chocolate into chunks. Or just use chocolate chips.
  4. Combine dry ingredients and wet ingredients separately, then stir together to combine roughly. Add the butter and stir some more. Last, add the frozen or part-frozen cherries and the chocolate. Avoid overworking the dough, but fold it together a few times on a floured surface and then pat it into a rectangle.
  5. Cut into whatever shape you think scones should be.
  6. Brush with cream or milk and sprinkle with sugar or oats.
  7. Bake at 400° for about 25 minutes.


For Nick: Mousse au chocolat au Cointreau

A long while ago Nick asked for my input regarding chocolate mousse. I haven’t made it in quite some time but for years my recipe has been this very rich and creamy version from the French Cordon Bleu book Desserts.

Cette mousse fondante, facile à préparer, mariant les parfums de l'orange et du chocolat, apportera toujours une note finale magique à un repas. Préparation: 40 minutes + 1 heure de réfrigération; Cuisson: 5 minutes. Pour 4 à 6 personnes


  • 125g de chocolat noir de qualité supérieure
  • 50g de beurre
  • 70mL de jus d’orange
  • 2½ cuillers à soupe de poudre de cacao
  • 2 œufs, blancs séparés des jaunes
  • 25mL de Cointreau
  • 100mL de crème liquide, à fouetter
  • 1 blanc d’œuf supplémentaire
  • 1½ cuillers à café de sucre en poudre
  • Quartiers d’orange et crème chantilly, pour le service


  1. Mettez le chocolat, le beurre, et le jus d’orange dans un bain-marie. Une fois le chocolat et le beurre fondus, incorporez le cacao. Retirez du feu et ajoutez tout en fouettant les jaunes d’œufs et le Cointreau. Laissez refroidir
  2. Dans un saladier glacé, fouettez la crème. Recouvrez et réservez au réfrigérateur jusqu’à l’utilisation.
  3. Dans un saladier propre et sec, montez tous les blancs d’œufs en neige. Ajoutez le sucre et battez jusqu’à l’obtention d’un mélange lisse et glacé.
  4. Incorporez délicatement les blancs d’œufs à la préparation au chocolat refroidie. Avant de les avoir complètement incorporés, ajoutez la crème fouettée. Transférez dans des coupes individuelles et placez au moins 1 heure au réfrigérateur. Servez décoré de quartiers d’orange et de chantilly.


I need ham hocks!

I need ham hocks!
Originally uploaded by gay.goy.gourmet
  • southern stewed collard greens with smoked pork, and cornbread
  • pad prik khing, green beans and pork
  • crack pepper beef with steamed broccoli
  • lamb and beef jerk burgers with queso fresco
  • cucumber raita
  • thai cabbage salad (basil, tomato, chiles)
  • szechuan cabbage salad (green beans, fermented black beans, chili oil)
  • some kind of okra curry
  • some kind of chicken curry