Last night we saw this dude rolling a giant wheel down 6th Avenue. It was sweet.

Wheel Video from Mollie Lauffer on Vimeo.

Introducing the Friday Loaf (Also known as the Fresh Loaf). This might just be a poll (easy), or it might appear in other formats. Basically it’s an excuse for us to write at least once a week.

Today’s Loaf might be controversial. We’ve asked variations of this question many times (Dick or Weiner, Beaver or Seaman, etc.), and everyone always has a strong and immediate response. Please vote! And have a nice weekend.

In honour of yesterday’s (mini-)snowstorm, let’s talk about plowing. Except not the snow kind. Our good friend Bryan, a talented musician who humbly describes himself like so:

i uh… play some guitar
and some drums and some keyboards and some bass
and i like 60s psych and 90s shoegaze and perfect pop of any genre
i can like… carry a tune but the actual tonal quality of my voice kind of sucks
it’s not like a “good voice”
like the kind where people actually enjoy the sound of your voice

Anyhoo.. presenting “Plowing”
Music and lyrics by Bryan
Performed by Bryan
Video comprised of Google image search images produced and directed by Bryan

Kwik update. We promise to meatloaf more in 2010, but for now we’re on hiatus as usual. However, an important announcement:

Meatloafing on Ice 3

Friday, December 4
6:30 pm–? (but probably not past 9)
The Pond at Bryant Park

For more details, check out the MOI event on Facebook. And rsvp!

Meatloafing: gmd
Benjamin: Gmd
Meatloafing: is “deskfast” a good term for breakfast eaten at one’s desk?
Benjamin: Its a little awkward to say but it works
Meatloafing: ok

Recipe: Oatmeal, a little brown sugar, cinnamon, flax seeds, bananas, and a spoonful of Peanut Butter & Co. Dark Chocolate Dreams (peanut butter blended with rich dark chocolate).

Our good friend Oran—a.k.a. Cranberry—just published his highly anticipated (by us) memoir, Long Past Stopping. Yes, Oran’s the son of the Chicken Soup for the Soul guy. We remember LPS in its infancy—a mere Word document, rough but already stewing with the tidbits of a—ahem—fucking crazy life. Drugs, juggling, and anarchy made him one of our favorite people. Here’s a video of Oran reenacting page [tk] at the LPS release party last month. Buy this book!

long past juggling from Mollie Lauffer on Vimeo.

Now that you’ve gathered ingredients and supplies, it’s time to start brewing! Ingredients and supplies are listed in Part One of the EZ Kombucha Guide.

Part Two: Fermentation

1. Put your SCOBY aside in a glass bowl. I use a Pyrex measuring cup. Keep it in the fridge until it’s ready to use. No need to cover it unless you’ll be storing for more than the time it takes to cool the boiling water (Step 2) and/or your fridge really smells.
2. Boil 3 1/2 quarts of water in a large pot. I actually have a 1.8-quart Le Creuset tea kettle (right), so I just use two kettlefuls of tap water, which makes for easy pouring later. Distilled water is recommended by some folks, but if your tap water is good, then that’s fine. It’s wasteful to buy bottled water unless necessary. If you have a home filtration system like Brita, then of course use that.
3. Let the water cool until it’s not scorchingly hot, and then pour into the glass jar. Careful! I actually pour the boiling water right into the jar so I can start boiling another kettleful, and I haven’t had any problems at all, but Meatloafing readers may want to use more caution. Fill the jar to the point where it starts to get smaller, near the lid.
4. Add 5-6 tea bags* and let steep for 5-8 minutes (5 if the water’s boiling, 8 if it’s really hot but not boiling). Discard tea. Continue for photos!

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