Friday, May 20, 2011

I don't understand students.

At least for the most part. By that, I'm mostly referring to what they eat; most students don't eat well. The primary excuses being "I don't know how to cook" and "it's EXPENSIIIIVE!". Thus, they end up stuffing themselves with frozen TV dinners, canned crap, and dehydrated mac&cheese, and who could forget good ol' burgers & poutine!(at least in my part of the country!) Anyways, I've just crushed those two excuses.

Let me explain. Today was the first REALLY warm day of the year; it is currently over 25 degrees celsius in my appartment. Thus, I was craving something fresh tasting for dinner that didn't require much cooking. That's how I ended up eating a fresh spring salad with italian dressing, covered in snails sautéed in garlic, olive oil, basil and oregano. With this, I was tearing chunks from a fresh baguette which I ate smeared with deer, wild boar, pork, bison & 5 peppercorn paté, and with a bit of Bleu Bénédictin, a strong blue cheese made by monks here in the province of Québec. I washed the whole thing down with an ice cold bottle of red ale. (I'm french as fuck and I assume it!)

Total preparation time: 5 minutes. Total cost: about 5$ for my meal. The only thing that required any cooking "skills" was to sauté the canned snails in garlic, olive oil, and herbs. Easier than cooking an egg.

The whole thing took less time to make and was less expensive than ordering a meal at Mc Donald's.

Now students, stop thinking that eating well is out of your reach, dammit!

Rant over.

Thursday, May 5, 2011

On Taxidermy: Concerning Small Mammals

Or: In which the naturalization and preservation of a specimen of Rattus Norvegicus is undertaken.

Whew. Long time no see! Sorry if it seems I have left you behind, with my job at the shoe store and school, I don't have much time to do some crafting. Oh, by the way, if some of you wants to see my lousy progress as a CG artist at school, feel free to take a look here: it's in french, but it's mostly pictures and videos so you shouldn't have any problem understanding.

Now that this has been taken care of, let's go back to our subject: the process of skinning, preserving and mounting an adult specimen of Rattus Norvegicus, or domestic rat. the whole process will be described with pictures after the jump, but not before since, y'know, rat guts.