Here are a list of things that have been annoying me lately:

-People bitching on their facebook status about snow

-People constantly updating their facebook status (how about instead of doing that 8 times a day, you get a life instead? just a thought)

-People who write long statuses and or notes on facebook in which they try to bring up serious topics and seem wise (instead of seeming wise, you seem quite, quite douchey)

-People who end their sentences with questions.  I’m trying to have a conversation, not be interrogated here.

-Everyone overusing the word “extreme.”  How is everything extreme?  It makes no sense people, I doubt that my  deodorant is  extreme, but the label says it is.

-Night classes

-Bandwagon fans who all of a sudden love sports teams that they cannot name more than one player on (yes, USA hockey fans, I am talking to ALL of you)

-People who break up and get back together all the time (just pick something and stick to it, you aren’t Ross and Rachel)

-People whose only source of humor is quoting movies, let’s get some original material people.

And finally, my number one pet peeve lately………………

-2nd Floor letting TONS of underage kids in.  Has anyone else noticed this?  When we were younger we had to wait to get into the bars, now that sleazy bouncer at 2nd floor (you all know who Im talking about) is letting all these underage kids in.  It makes the bar more crowded and makes it harder to get a drink (it’s already hard enough at 2nd floor as they have the SLOWEST bartenders in all of Ithaca, hey bartenders stop hiring your girlfriend and hire people who know how to make a damn drink and be snappy about it!). Plus as someone who is of legal age, seeing the annoying juniors in the bar who think they are soooo cool because they are in the bar drives me to drink even more which wouldn’t be a problem if I could get a damn drink in that bar.

That’s what is annoying me this week.  What’s annoying you?  Comments people, let’s make this a weekly thing.

 

New Natty Logo?

yeup!

yeup!

I once scoffed at Rob Hochberg for getting excited about new Bud Light labels. And here I am, posting a picture of the new Natty logo on the internet. Hypocrisy? Perhaps. Overzealousness for light beer? Sure. Saturday night? Uh-huh.

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Beer Can Chicken

As avid readers of this esteemed publication know, I’m eating inorganic this year; no not to put myself at greater risk of disease or to skimp on all-natural benefits that organic food offers. I’m doing it for economical reasons – whole chickens for 88 cents a pound. I picked up two five-pounders for well under ten bucks.

What to do with ten pounds of chicken and a huge appetite? Well I thought back to the summertime when my father shoved a beer can up a whole chicken’s ass, threw it on the grill, and called it dinner. Sorry, to any of you readers, if that sounded sexual, in any sense of the word. From personal experience, let me tell you that it is not sexual, nor is it even fun to watch.

So I headed to the Beverage Center. Unlike the then-classically American Bud Heavy my father used to moisture-infuse the summer chicks, I decided to go with some heavier beers. So I picked up an Ithaca Smoked Porter and a Smuttynose IPA. I made the purchase, placed the two bottles next to my two birds and headed home. “What are you doing buying two glass bottles of beer to make beer can chicken?” you may be wondering. All you gotta do is pour the beer into rinsed-out cans, and proceed.

I employed the help of fellow beer and chicken connoisseur, as well as camera-phone enthusiast, 2008 Ithaca College graduate, Jim Walker.

Now I could bore you by transcribing the recipe on to this page, but I’ll do so with some fine photos:

beautiful birds

beautiful beers

Now, to combine the two. As stated earlier, we had to pour the beer into cans, and insert the cans in the cavity left by the giblets, previously removed.

canal insertion

As I stated before, this is not sexual or glamorous. But in two hours it will be delicious.

slick rub

The next step is to grease the bird up with vegetable oil, and coat it with a rub of salt, pepper, paprika, garlic powder, onion powder, and love.

give 'em time

Throw the chicks in the oven, and wait…

patiently!

In two hours, (at 375 degrees), your birds will come out looking, smelling and tasting like heaven.

mmmmmm

For more recipes, check out NotDrugs.com’s future page of gourmet meals, brought to you by 6fu.

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Bacon, Thanks to the Internet

I spend a lot of time on the Internet. Hopefully, as a reader of this esteemed online publication, you do too, on this site. Most of my cyber meanderings arbitrarily take me to random images, some with funny captions, others, with cats. Sometimes, themes emerge, and subjects just pop out. Cats, like I said, are one of them. But another less cute and much more delicious subject is bacon.

Here’s a creative, humorous bacon image…

The use of a hand dryer at a rest stop disproved this sign

There’s a beer brewed with bacon. Pouring it in here would be meat-gasmic!

Don't Mind If I Do!

With this new product, bacon bits could be a thing of the past:

Vegetarian-Safe!

The Internet has also lead me to some cocktails made with bacon. The “meatini,” “bacon, not stirred.”

If you look hard enough, you’ll be able to find bacon-bras out there in cyberland. I’d like to put a picture up, but we’re trying to keep things SFW here at thacant.

What’s important to remember about bacon, is that it’s always there for you, offering solace comparable only to beer and screaming oneself to sleep. Here’s a closing picture that really sums it up:

prty plz

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Californiacker

Californiacker

Looks like Southern California put on a few pounds over the Holidays…

Not a Goldfish

Not a Goldfish

Come to the surface, ya little fishy!

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Credibility

You Heard It Here First!

You Heard It Here First!

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As the Internet escorts me from Sunday Night to early Monday morning, my cyber-trekkings have lead me to the website for the Ithaca Beer Co. I am graced with images of Brew Fest cups and ‘Zillas being bottled when I see Events posted by the brewery.

On the last Friday of every month, the Beer Co. hauls a firkin – an antiquated term for a cask used to hold liquids, about eleven gallons – to Korova. Since the last Friday of the month is Christmas, the Beer Co. is bringing the quasi-keg over this Friday, the 18th.

If you don’t know what Korova is, it’s the seemingly nameless bar near Taste of Thai and Subway in the Commons. It’s usually got some cool chalkboard artwork hanging outside, and some bangin’ specials – $3 Guinness, yes please!

So if you’re still in town, get to Korova and you’ll be able to tell your folks that you drank from a fricken’ firkin!

5 – 7 pm

cheers

cheers

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1109Maira4dClick here.

And as always I don’t feel the need to explain myself for posting op-ed pieces. This one struck me. I have written about this myself (ironically for academic reasons) and come to realize retrospectively (even though I am only 21) that my emotional education means more to me than my academic one ever will. I mean, I know that I don’t take academia too seriously – like I should- but I still know that its important. And we are all going to put the pedal to the metal and make it through this last semester of college. But our emotional education, as David Brooks tells us, continues with us forever. And with our children (some day.) Have you ever thought about this? Its quite fascinating.

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happy thanksgiving

turkeyburger-thumb-465x310-21724

Just a little Thanksgiving fun.  It’s a contest to see how many different kinds of foods and random substances can be made into the shape of a turkey. Check out the slide show at the bottom of the page.

Enjoy your Thanksgiving, turkey, family and delicious day!

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what are you thankful for?

popup“…nearly 53 billion land animals are slaughtered every year for human consumption.”

This is not me trying to make anyone feel guilty for enjoying their Thanksgiving. And this is not me trying to encourage you to do something that you don’t want to do. This is me bringing up a subject that I find interesting and is becoming news more and more each day. Also, I love the op-ed page.

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