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I just bought some Fuck You Flip-Flops. Why? Because fuck you.
Also, summer is here.
“Civilian” by Wye Oak
Acoustic version of that song from The Walking Dead. Also much better when not set to zombies.
We can count up to ten, we can count to a hundred
and these are two numbers that we understand
And we can take one, multiply by the other,
and in this way get ourselves up to a grand
But much more than that and it starts to lose meaning
the mind just can’t feel the big numbers it knows
I guess it’s just that we get too far away from
our trusty friend old Mister Fingers and Toes
And so we use years when we count up our birthdays
but then there’s the problem of having so few
and really it’s days we have, that’s what we’re spending
and every day we get one brand spanking new
So don’t let too many days spin off uncounted
This year thing is nonsense, a terrible trap
We hope that each one of your days will be happy
except that there’s bound to be some filled with crap
End of an era.
Bacon, Egg, and Toast Cups
Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Directions
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
*thanks to my Brother Chad and sister-in-law Konul for the heads up on this recipe.
