Posts filed under Mighty List

Fail Big

photoComedy Improv classes are a strange thing. On the one hand it is a total blast. After a strenuous day in the office, and a crazy evening getting dinner on the table it’s both surreal and wonderful to spend the night pretending to be part of a machine that speaks Russian hip-hop (for example). On the other hand it is also rigorous. There are lots of rules to keep in mind. For example, in improv you should never asks questions. Asking questions slows down the energy of a scene. You should also always say YES or to be more exact “Yes…. And”. It’s the most famous rule; whatever someone says, you say yes to and then offer up your own suggestion. Did someone just suggest you are Charlie Chaplin reincarnated as a frog? Then get down on the floor, start hopping and maybe decide that you are also currently living in space. I mean, why not? It’s comedy improv. Anything is possible. The world is your oyster. It’s freeing and also terrifying. There have been days that I’ve struggled a lot during the classes. The overachiever perfectionist in me wants desperately to be A+ good at comedy improv, immediately of course.  I wish to be the GATE student of comedy improv. Unsurprisingly, I am not. The best way to get good at comedy improv is to totally commit and go for it. FAIL BIG they tell me!  Its another rule and one that I have trouble achieving. I fail a lot, but small style. Failing big is hilarious. Failing small is embarrassing for everybody involved. During comedy improv classes I try to get it through my thick skull “You are supposed to fail. They TOLD you to fail.” I think this has been the best lesson of all, that failing and taking risks is imperative to success, both on and off stage. I’m learning it slowly, one scene at a time.

Posted on February 26, 2013 and filed under Mighty List.

A Mighty Life

As I've mentioned briefly this has been a doozy of a year. There has been serious illness, pink slips, instability of all types and last week the incomprehensible death of a young woman I worked with and liked very much.  Christina was a "Let's saber the top off this champagne bottle and have some fun!" kind of girl and it's difficult to wrap my head around the fact that she is no longer here. How can someone so full of life be gone? After months of feeling paralyzed by the chaos around me her passing has flipped a switch in me: it lit a fire in my belly to live and love and devour life with joy. Right now I'm getting my LifeList ready for the upcoming Camp Mighty and in Christina's honor I'm trying to make it as big and fun as possible. I'm hugging my little boy, kissing my husband and not putting off fun for tomorrow when there is an opportunity to grab it today. Christina's life was far too short but she really lived it well. Today I'm writing this post to honor her and to remind all of us to follow her lead.

So tell me, how are you going to make your life Mighty? Leave it in the comments. I'm on a mission to have fun and I need some co-pilots.

Posted on October 19, 2012 and filed under Mighty List.

Project Nerds Unite!: The Year of Living Biblically by AJ Jacobs

Random projects and biographies are like peanut-butter and chocolate: I just need them in my life. Enter AJ Jacobs who has my dream job. He makes up projects, such as reading the encyclopedia, or getting super-duper healthy and then writes books about them. Awhile ago I read his book "The Year of Biblical Living" in which he spends a year trying to comply with every single rule in the bible. I'm not sure if you've ever seen the bible, but following through with even one book of the Torah is a terrifying prospect. He is at a level of advanced craziness that I have not yet reached.  I was raised as an evangelical christian and AJ was raised as a non-religious Jew so it was riveting for me to see the bible through his eyes. During the course of the books Jacobs meets with people ranging from the most Orthodox of Jews to the most liberal, pentecostal Christians. His kind portrayals of very different people and hysterical prose had me laughing for days and I couldn't help longing for the opportunity to read the bible like he did, with fresh eyes.

Reading the bible has been on my life list for a long time but it was mostly conceptual, kind of like the way you think "I'd like to be more fit' and then sit down to watch Modern Family. Let's get real. I wasn't going to be like "Ooh, after my long day at work, I'll just sit down and read some Deturonomy" except that now I am. Never in my life did I think I'd be ripping through the book of Leviticus like it was a vampire novel but somehow Jacobs observations breathed new life into the Old Testament books I love to ignore.

For four months now I've been sitting in my car with my "Read the Bible in  Year" book every morning devouring page after page of wave offerings and all manner of boring chronology and somehow it is fascinating. Everyday I read some old testament, some new testament and some Psalms/Proverbs. I read the Psalms out loud and given the drama of the past few months it's been cathartic to read the words of the ancient kings begging God for relief and praising him for being the shelter in the storm. I'm not quite as advanced as AJ so I don't see a year of biblical living in my future, but I'm already into April and the year of biblical reading is going quite well indeed.

Posted on April 22, 2012 and filed under Book Reviews, Mighty List.

Big Eat Day 10-Business with Shrimp on the Side

I’m eating 100 Items off of 7 X 7s SF Big Eat List. You can see the rest of entries to this series here. Can I share a pet peeve? It pisses me off when bad food is served at work conferences. I know from experience that conference food is expensive and I'm filled with indignant rage when I am sequestered into eating crappy-yet-surely-high-cost food. This goes double when I'm in a city where delicious inexpensive culinary delights abound. I ran into this recently in San Francisco. SAN FRANCISCO. Land of delicious food. It was ten kinds of wrong.

Is bad food a serious problem in the scheme of life? Absolutely not. Is it solveable? Heck yeah! When confronted with the steam tables of wilting vegetables, dry chicken and goopy salad dressing I had to say "Enough! I will get fat on good food, not mediocre food". I dramatically(in my head) unpinned my nametag and set off for the nearest Big Eat locale. There were two within walking distance: one was a gigantic alcoholic drink at a nearby bar. That sounded fun and extremely inappropriate. Instead I chose to head down the street for some Soul Food.

#27-Po'Boy at Brenda's French Soul Food

Black-eyed Peas and Brenda's Soul Food

Brenda's is a small shot gun of a restaurant that's decorated in a sort of modern nod to New Orleans. I like modern stuff and NOLA so Brenda's and I got off on the right foot. Also right away they brought me a dish of toasted Black-Eyed Peas. Yum!

Watermelon Iced Tea and Brenda's Soul Food

At this point I was really in a pleasant mood. With a full-time job and a small child I don't get to spend a lot of time by myself and yet here I was in the middle of the day. In San Francisco! And it was sunny! And there were toasted black-eyed peas! I was euphoric, so I decided to splurge on watermelon iced tea. A good choice, it was just sweet enough. I patted myself on the back and left with nothing else to do began to grin at random in an annoying manner at all the other patrons. When the waiter came I assaulted him with my good mood and ordered the po'boy triumphantly and gleefully. PO'boy! Yay!

Shrimp Po'Boy at Brenda's Soul Food

I really have no idea what a po'boy is supposed to taste like but I liked this one, the bread was very squishy and soft, the shrimp were crisp and there was a mayonnaisey, slightly spicy sauce. I like bread, mayonnaise, shrimp and spice, so there's really nothing going wrong there for me.

The sandwich was also served with pickled watermelon rinds (strange but good), cole slaw (nice and crisp) and french fries ( a win every time). I ate it all with satisfaction.

Verdict: Go to Brenda's. Enjoy a po-boy. Call me in the morning.

Posted on January 15, 2012 and filed under Mighty List, Project EAT, SF Big Eat.

Emily Bayless Project #69-Nieve de Limon con Moras

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I've eaten a lot of good stuff. This series is the record of those adventures. Nieve de Limon con Moras: Fresh Lime Ice with Berries

Do you have an ice cream maker? I don't. Sometimes I wish I for one but I have no self-control and I feel that an ice cream-maker in the house would equal bad news for my cholesterol levels. It's a timeless Faustian dilemma for the ages. Ice Cream Maker or Health?

Rick Bayless who magically understands me and my struggles helped me out by putting this recipe for lime ice in the book. It's light and sweet and refreshing on a hot summer day. Best of all, no ice cream maker needed! Get the recipe here.

 

Posted on November 16, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #68-Huachinango al Mojo de Ajo con Calabacitas

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I've eaten a lot of good stuff. This series is the record of those adventures. Snapper with Zucchini and Toasty Garlic Mojo

Can I be honest? I've been really losing momentum lately with this Bayless project. I hit some kind of  whiny wall around the time I overcooked some good quality tuna.  I was tired of braising stuff, I hated poblano chiles. It was too hard photographing food at night, blah, blah, blah.

It was during this bout of "cookbook ennui" that I made this dish and good lord, hold on cause Huachinango al Mojo de Ajo is not just fun to say, it's a game changer.

Mojo de ajo means bathed in garlic and that is a good way to explain this dish. First you pan fry up some snapper (or in my case halibut). It's important to season the crap out of your fish. It gives it this wonderful salty crusty finish which contrasts nicely against the silky sauce. Next up pan-fry any in-season vegetable of your choice (I chose zucchini) and then you dump in the mojo which is made with liberal amounts of oil and garlic, with a sprinkle of lime to liven things up. I didn't find this recipe on line but I did find one that is very similar for Mojo de Ajo Shrimp Scampi Pasta. Run don't walk to try it out. While you do that, I'll be over here behind my computer staring at this post and reminscing about this dish.

Posted on November 13, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #67-Aderezo de Chorizo

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Chorizo Dressing

This should've been a Halloween post so horrifyingly bad is the picture I took of this salad dressing. Seriously? So gross.

The dressing however was not at all gross. Chorizo dressing mixed with some balsamic vinegar and Mexican oregano is a total win and when you mix it up with some oven-roasted potatoes you end up going somewhere good if not terribly photogenic.

Get a very similar recipe here.

Posted on November 7, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #66-Ensalada de Atun Asado-Crudo con Chayote Rallado y Aderezo de Chile Tostado

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I've eaten a lot of good stuff. This series is the record of those adventures. Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

Seared tuna is the best, right? I mean, it's fatty and satisfying and bright pink or rather it should be unless like me you are impatient and don't heat up your pan enough before dumping your tuna in which results in delicious sushi-grade tuna becoming over cooked.

A tragedy for sure.

I'm not sure if it was this technical failure that accounted for my 'meh' feelings about this dish. It should've been a new brainer, guajillo+seared tuna should equal ecstasy but it didn't? Was it the chayote? Did my anger over screwing up the tuna color my impression of the dish? Any guesses?

Posted on November 2, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #65-Ensalada de Rajas, Papas y Atún

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.

Ensalada de Rajas, Papas y Atun

Canned tuna+my frenemy poblano chiles=dish I didn't want to try, but I resigned myself to the fact that the point of a cookbook project is to try new things. To brave new civilizations. To boldly go where...

Whoa... Star Trek just pops up when I'm not expecting it. Sorry about that.

This salad was actually extremely satisfying. Eseent a potato salad with tuna and poblanos as accents. The whole thing was held together not by mayonnaise but a slightly spicy and extremely pleasing oil-based dressing. I was honestly shocked by how much I enjoyed it. Just goes to show you that a good recipe can be magic, bringing together disparate tastes to become so much greater than their individual parts.

Posted on October 31, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #64-Polla a la Veracruzana

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Pollo a la Veracruzana: Chicken a la Veracruzana

Two words for you: Accelerated Heat. This is how my aunt described the Pollo a laVeracruzana that I made for her birthday last September. For those of you who might be wondering what accelerated heat is, I'll give you the same explanation I received. Accelerated heat is the kind that just keeps on coming, it arrives in waves. It is also the kind of heat that only afflicted my aunt and my husband. Myself and my 90 year old grandmother were shockingly immune, but just in case I've warned you. There is a 50/50 chance that accelerated heat could afflict you when eating any of the 90 million Bayless dishes with chiles.

This dish is a slow-cooker dish. Can I sing the slow-cooker's praises for entertaining? A slow-cooker allows you to serve up gigantic sums of economical ingredients to guests without having to wrangle food immediately prior to their arrival. It is a wonder intervention.

On this particular day in September I used the wonder cooker to make a chicken dish rich with pickled jalapeños (the probable source of accelerated heat), cinnamon, parsley tomatoes and green olives. De-pitting the olives was a royal pain but so worth it for the lovely presentation and the sharp bite that brings the warmth of the dish together.

We had this dish on a sweltering summer day but as fall begins to crisp the air around us I can't help but think that this is the perfect time for a little accelerated heat.

You can find the recipe here.

Posted on October 26, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #63-Cochinita Pibil

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Cochinita Pibil is where things started getting serious, meatwise. Wusses like myself prefer to cook cuts of meat like "ribeye" and fajita steak. Cochinita Pibil is a simplification of a whole pit-cooked pig and required me to wrangle a scary sized pork-shoulder. There were bones involved, it was scary.

Luckily I chose a book called "Everyday Mexican" not "stuff I don't have time to do". Instead of in-ground pig-party I wrapped the pork shoulder snuggly in banana leaves with a healthy dose of white onion and achiote seasoning.

I wasn't in love with this dish although I'm unsure whether the cause was my ambivalence towards achiote or my lack of understanding regarding proper preperation of large chunks of meat. It wasn't bad, just not my cup of tea.

Something that is my cup of tea were the violently bright red onions that I marinated to go with the dish. I swear I want to make it again just to see how pretty they were.

Posted on October 24, 2011 and filed under Emily Bayless Project 2011, Mighty List, Project EAT.

Emily Bayless Project #62-Puntas de Filete al Chile Poblano

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Today I'm saying something I never thought I'd say: I concede victory to the chile poblanos. The little buggers have finally won me over and they did it with a secret weapon: ribeye steak.

Puntas de Filete al Chile Poblano: Quick-Seared Poblano Beef Tips

Ribeye is one of my favorite cuts. I like the way it's thick and fatty which makes it flavorful and tender. To my thinking steak is, a "once-in-awhile" food, a special treat and when I eat it, it the recipe I use better live up to its' "elevated position".

I won't keep you in suspense, this recipe was worthy of the pedastel.

First up, you cut up your steak into inch cubes and sear them off. It will smell really good. You will want to pass out and die right there but you must persevere on through the rest of the recipe. Next you saute some onions, garlic, potatoes etc in the pan which is now filled with delicious meat drippings.

Then comes the exciting part...

You douse the pan with dark beer and worcestire. It deglazes the skillet and cooks down into a syrupy goodness that tastes like happiness itself. To this elixir of the gods you add the ribeye, some roasted, sliced poblano chiles that you prepped earlier (begrudgingly of course) and cilantro.

The poblanos have found their home here. On their own I find them too pungent but against the rich, dark satisfying heartiness of this dish they provide a pleasant contrast. To the poblanos I say "Well done mighty warriors. You have finally battled your way into my heart."

Puntas de Filete al Chile Poblano

 

Posted on October 9, 2011 and filed under Mighty List.

Emily Bayless Project #61: Frijoles Charros Rapidos

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Frijoles Charros Rapidos

It's slated to rain this week and I'm recovering from a 10K so it seems apropos to bust out these thick, delicious creamy beans. There is bacon, garlic and cilantro in these beans. "Nuff said. You can find the recipe here.

 

Posted on October 2, 2011 and filed under Mighty List.

Emily Bayless Project #60: Pollo con Rajas y Salsa Verde

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. This series is the record of those adventures. Chicken with Roasted Peppers and Salsa Verde

"Poblano peppers strike back" might be a better name for this post seeing as the pesky pests made their reapparance in this dish. The brats taunt me by first demanding I roast them and then appearing to look like disgusting mini-okras when I try to photograph them. Thank God for Dahlia and her plating skills. It seems that there is really nothing that a little cilantro can't save.

Enough whining though. Let's talk about blenders.

A big secret of this cookbook is that the sauces are thrown together in the blender and then reduced on the stove. This isn't nearly as arduous as you might think and I say that as someone who is virulently opposed to dirtying more than one pan to make a meal. The blending and reducing is what gives the sauces rich flavor in a short amount of time and is a great technique to add to your arsenal. This particular dish required a sauce made of cilantro, tomatillos, chicken broth and a tiny bit of cream. It was yummy (duh) and the chicken came out perfect thanks to Rick's dummy-proof method of browning the chicken and then finishing it off in the sauce.

Posted on September 19, 2011 and filed under Mighty List.

Emily Bayless Project #58: Tostadas Rapidas "Mil Usos"

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. This series is the record of those adventures.

 

The All-Purpose Quick Tostada

Do you ever read food blogs and get so jealous that you can't eat the food? I sit around imagining a world where Deb from Smitten Kitchen is my personal friend who invites me over to taste-test. It was in this spirit that I decided that all my friends should come over for tostadas. And by "in this spirit" I really mean, "so I could elicit eye rolls by talking about how lucky they are to eat my food when I am just dreaming about eating Internet food"

Just kidding, I invited them over because tostadas are really a group meal, getting to elicit eye rolls was just a happy bonus.

Making tostadas is not only perfect for a crowd it is a blissfully easy way to throw a party and use up leftovers because you can put everything on a tostada. It is the pizza of the Mexican-Food world. To start you buys tostadas "duh". Then you cook up the base, a sturdy mixture of beans and soyrizo that grounds the tostada and prepares it for the topping assault which is to come. To our tostadas we added queso fresco, romaine lettuce, leftover ham, spare tomatos, cilantro and a variety of salsa.
They do seem pretty happy, right? So much so that the colors blew out the saturation.

Posted on August 24, 2011 and filed under Mighty List.

Emily Bayless Project #57-Frijoles de la Olla Tradicional

Confession: I don't really like beans. I'm sorry, I should love them and theoretically I do, they are cheap and healthy but the taste? It just doesn't... excite me. So I put off making this last set of beans because, well who wants to make something they don't really want to eat. Frijoles de la Olla Tradicional o Moderna: Home-Cooked Beans

I was right about them, sort of. When I first made them, they weren't great. They weren't bad per se, but they weren't changing my world because they are beans. Beans are like plain white rice, sometimes they are comforting and sometimes they are just there waiting for something to happen.

In this case "what happened" was leftover hot sausage from a barbecue and a healthy dose of cilantro. Suddenly I couldn't get enough and I swear that my beans started posing for the photos. You can practically see them "smizing".

Posted on August 21, 2011 and filed under Mighty List.

Emily Bayless Project #55 & #56-Carne Asada con Platano Macho y Salsa de Chipotle

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Grilled Red-Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa

It's easy to love steak, right? The smell that triggers Pavlovian salivating gets you every time. One of my friends has been a vegetarian for two decades, she once told me that the smell of steak still intoxicates her.

The preparation is simple enough and combines many of my favorite ingredients, chile, garlic, brown sugar, some spices and you are done. Where I ran into trouble is with cooking the steak to the right temperature. I am of the school that meat should be on the rare side. I turn green like the Incredible Hulk when I have to eat chewy steak. Like all good tree-huggers I eat red meat very sparingly so my paranoia about eating steak the way I like it borders on zealotry. The queen must have it rare. This leads me to constantly under-cook red meat. What you see above is after I "fixed" the meat by putting it back on the grill a second time.

I'll learn one day, right?

To round out this meal Rick recommends grilled plantains, red onions and chipotle salsa. It's a good suggestion, the sweetness of the grilled veggies balances the smoky richness of the meat while the spark of the chipotle makes the whole thing pop.

Posted on August 14, 2011 and filed under Mighty List.

Big Eat Day 9-Flying Solo

I’m eating 100 Items off of 7 X 7s SF Big Eat List. You can see the rest of entries to this series here.

Storefront of Katana Ya
Storefront of Katana Ya

A few months ago I got some disappointing news. When I got the call I was on a business trip to Emeryville and immediately made big plans to go back to my hotel room and throw myself a pity party with copious amounts of reality TV. I was indulging in this very activity when I accidentally moved my head one inch to the left and noticed that I could literally see San Francisco from my hotel room. That's when I had a little chat with myself.

Notorious Me: You should stop pouting and go Big Eat in the city. Disappointment is part of life and lying around being sad is a waste of your time here.
Pitiful Me: No way. A sad day is what hotel beds and free HBO are made for.
Notorious Me: Seriously? The city IS RIGHT THERE. It's like 10 minutes away. Get off your duff and go eat.
Pitiful Me: I'm not even hungry I might never be hungry againnnnnnnnnnn!
Notorious Me: Enough of you. That is crazy talk.
On a sad day in always-freezing San Francisco the ideal food really is Ramen Noodles so I packed myself in the car, made the arduous 10 minute drive across the bridge and walked my sorry-self to the theater district on Geary to visit Katana-Ya. There was a huge line outside. Promising! Everyone was huddled in small groups and although being alone in a crowd did not help me feel less sad it did help me score a place inside in less than five minutes.

 I was seated at the bar which I liked. I was also by myself which I very much liked. I was enjoying being by myself when they seated the most ridiculously handsome Indian guy next to me. I mean, really, he was so hot, it was alarming. Suddenly having company seemed more palatable. Single ladies take note: Katana Ya is tiny and there were many a hot guy there, all packed in like sexy sardines.

So, let's review. 30 minutes earlier I was sad in my room watching bad-cable and now I am awaiting delicious Ramen and sitting next to a super-hot guy I'll call Ranjit. Ranjit worked with semi-conducturs and was ridiculously charming. We ended up having a really fun meal, he explained semi-conducturs to me and I blah-blahed about adoption and colorectal cancer. This is all far more interesting than it sounds because Ranjit had some serious game and I make everything fun!  I love making friends with strangers on business trips (see: making friends with cabbies). I'm sure his friends were certain he was winning me over and it was just a matter of time before I gave into his wiles and went home with him. They were so smug and drunk there at the other end of the Ramen bar.

HA HA HA. Jokes on you guys cause I'm happily married. You just got MLE'd!

But I guess I was talking about food, right?

That's right. Let's get back to that.

Ramen at katna Ya#26-Chasu Ramen at Katana Ya-The ramen was so comforting. If you need a magic elixir to dissolve overwhelming disappointments and the creeping fear that you might not be smart I suggest you eat a bowlful of Ramen whilst talking to a handsome stranger. In the absence of a handsome stranger the Ramen will still do the trick if it is from Katana Ya. I had the Spicy Ramen which lived up to it's name and them some, but somehow the intense spice was so good! It was as if the Ramen was burning away my bad mood. The noodles were satisfyingly chewy and the portion was huge. I probably could've put my entire head into the Ramen bowl.

Verdict: Katana Ya has Ramen to soothe your soul. Go get some.

Spicy Ramen at Katana Ya

PS-The bathroom decor at Katana Ya also has magic powers to cheer you up. I took this picture to demonstrate...

 

Posted on August 7, 2011 and filed under Mighty List.