Food Porn Friday – August 24

Hello Friday. I’m so glad you’re here.

Without further ado, let’s launch into #FoodPornFriday.

SAVOURY

Matbucha

http://theshiksa.com/2012/04/17/matbucha/

Photo courtesy of The Shiksa in the Kitchen

Ingredients 

2 green bell peppers, (3/4 lb total)

1 medium jalapeno (or more to taste)

2 large cans diced tomatoes (1 lb 12 oz each), or 8 large tomatoes peeled and diced

1 clove garlic, minced

2 tbsp sugar (or to taste-- some people prefer it less sweet)

1 tsp chili pepper flakes (or more to taste)

1/2 tsp salt

1/3 cup extra virgin olive oil

1 tbsp paprika

Method

Roast the bell peppers. Seed the peppers and peel off the charred skin. Chop the roasted skinned pepper flesh.

Seed the jalapeno, then mince it.

In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.

Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.

When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.

In a small bowl, whisk together olive oil and paprika.

Pour the seasoned oil into the pan and stir.

Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.

Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.

Dontcha just wanna grab some of that lightly toasted pita bread and dig in? NOM!

SWEET

Warm fudgy pudding cake

http://www.thekitchn.com/vintage-recipe-warm-fudgy-pudding-cake-recipes-from-the-kitchn-174754

Although this isn’t a vegan recipe, it is SO easy to veganise it. Use margarine instead of butter, non-dairy milk instead of dairy milk, and BAM it’s vegan!

Photo courtesy of the Kitchn

Ingredients

For the cake

1 cup (5 ounces) all-purpose flour

3/4 cup (6 ounces) white sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon table salt

1/2 cup (4 ounces) milk, whole or 2%

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

For the pudding

1/2 cup (4 ounces) white sugar

1/2 cup (4 ounces) brown sugar

1/4 cup (2 ounces) unsweetened cocoa powder

1 cup (8 ounces) cold water

Vanilla ice cream for serving, optional

Method

Heat the oven to 375°F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.

Sift the flour, sugar, cocoa powder, baking powder, and salt through a fine-meshed strainer into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

 Dang it. It's not even 11am, and I want pudding...

Banana baking fun!

I’ve often been confused about how things are named/classified/compared. Well, I’m often confused, but that’s a whole other story.

What’s the difference between a cupcake and a muffin? Is it just one has icing?

What about banana bread and banana cake?

Passata and crushed tomatoes are the same aren’t they?

Well, on Tuesday night, I baked a banana choc chip & pepita... Ummm. Was it bread? Was it cake?

I shall call it breake.

And it was delicious!!

I used a random Google recipe, which got some good ratings so I thought I would give it a go. And I am glad I did!

I tweaked it a little; my tweaks are below, in italics.

VEGAN BANANA yumminess

http://vegetarian.about.com/od/breakfastrecipe1/r/bananabread.htm

1/3 cup vegan margarine (I used nuttelex)

1/2 cup sugar

2 cups flour (wholemeal)

1 1/2 tsp baking powder

1/2 tsp baking soda (cautiously used about 1/4, see here)

2 ripe bananas, mashed (I used 3)

1/2 cup soy milk

1 tsp vanilla

Good shake of cinnamon

4 lines of Whittaker’s 72% chocolate, chopped

Method

Preheat the oven to 350 degrees.

Cream together the vegan margarine and sugar, then stir in the flour, sifted baking powder & baking soda. Add the remaining ingredients and mix well.

Pour into a lined loaf pan and bake for 50 minutes.

Food Porn Friday - August 17

Oh man. I need me some serious food porn today!

Yesterday I attended a full-day workshop for Accountants (I’m not an accountant, go figure) and the catering was disgraceful. Mercure Melbourne Treasury Gardens – SHAME ON YOU!!!

 

I had requested vegan catering, and had followed up with the event organiser that it was all organised without issue (it was). Morning tea rolls by, and not only had they run out of normal morning tea for everyone (scones without jam & cream!) but the venue had neglected my food request. So one of the wait staff ran out the back and produced a bowl with 3 cubes of rockmelon and a slice of watermelon (all unripe). Mmm tasty and fulfilling. NOT. I also had to ask for some soy milk so I could make myself a coffee (which tasted like dirty water). 

So my hopes for lunch were not high. They fared slightly better, but not much.

The venue had put together 3 individual platters of vegetarian food, and had labelled one of these platters as vegan, for me. However this platter had a cheesy frittata on it - the chef came out, and tried to convince me that it was vegan, and that the pesto in the roast vegetable wrap did not have parmesan in it (as the wait staff told me that it did…). Needless to say, I didn’t eat the frittata and I’m pretty sure that the pesto did have parmesan in it (btw, I’m allergic to cheese) but was starving at this point so ate it. 

Afternoon tea was more unripe fruit. However this time I got a squashed strawberry as well. 

I think it’s fair to say that once I got home, I scoffed some food down and I was so longer hangry. 

So here is today’s selection of food porn. 

SAVOURY

Vegetable summer rolls with spicy peanut sauce

http://www.thekitchn.com/recipe-how-to-make-summer-rolls-with-vegetables-mint-spicy-peanut-sauce-49315#

I cannot wait for the weather to warm up so I can make these babies.

Ingredients
For the Spicy Peanut Sauce
2 tablespoons creamy organic or natural peanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon of red pepper flakes
1 to 2 tablespoons water, to thin out the sauce, if necessary
For the noodle filling
1 1/2 ounces cellophane noodles (also called bean threads
1/2 teaspoon sesame oil
Red pepper flakes
For the vegetable filling
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped
For the vegetable dressing
1/2 tablespoon rice vinegar
1/2 teaspoon sugar
1 teaspoon fish sauce
1/2 lime, juiced, about 1 tablespoon
To assemble the rolls
8 rice paper wrappers
2 tablespoons cilantro leaves
16 to 24 fresh mint leaves

Method
Make the spicy peanut sauce
Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.

Make the rice noodle filling
If the cellophane noodles are very long, break them into smaller bits. Cook the cellophane noodles according to the package directions. We heated a medium saucepan full of water until almost boiling, then turned off the heat, added the noodles, and let them sit for about 10 minutes.
Drain the noodles, put them in a bowl, and toss with the sesame oil and a dash of red pepper flakes.

Make the vegetable filling
Use a mandolin or box grater to slice the cucumber, carrot, and red pepper into thin strips — or simply julienne by hand. If you are using large radishes, you can slice them on the mandolin or box grater. Or just slice into thin rounds by hand.
Whisk together the rice vinegar, sugar, fish sauce, and lime juice in a large bowl. Add the vegetables and the scallion, and toss to coat.

Soften the rice wrappers
Fill a round cake pan halfway with warm-hot water. (It should be quite warm, but cool enough to stick your fingers in it without getting burned. We let boiling water cool off for about 5 minutes.) For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate.
Put filling in the centre of the wrapper: Fill the centre of the softened wrapper first by laying about 3 to 4 herb leaves down the centre. Then lay down about 1 to 2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2 to 3 mint leaves, depending on how large they are.

Roll up the summer rolls
To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the centre and continue rolling the filled wrapper until it's closed and snug.
Continue this process with each of the wrappers. You may need to change your hot water halfway through. As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.

To serve, slice in half with a sharp knife and serve the peanut sauce on the side.

SWEET

Lime basil blueberry cobbler

http://glutenfreehope.blogspot.com.au/2012/07/lime-basil-blueberry-cobbler.html

How delicious is this? Excuse me whilst I wipe up the drool from my keyboard…

Ingredients

Blueberry Filling
4 cups of fresh picked, rinsed and dried blueberries
1/3 cup of freshly squeezed lime juice
1 tsp. of fresh lime zest
1/2 cup of local raw honey (or other favourite liquid sweetener)
6 large fresh sweet basil leaves, finely chopped and minced
1/3 cup of tapioca flour (or starch works too)
Cobbler Topping
1 1/4 cup of gluten-free oat flour
1/2 cup of gluten-free rolled oats
1 cup of sweet sorghum flour or other gluten-free flour mix
3 TB of coconut palm sugar or local maple syrup
1 tsp. of ground cinnamon
1 tsp. of baking powder
1/2 tsp. of sea salt
1/2 cup of melted organic coconut oil (or vegan butter sub)
1/2 cup of coconut milk beverage

Method
In a medium saucepan, put all of the filling ingredients except the tapioca flour in on a low to medium heat. Let the blueberries simmer and become a hot liquidy sauce.
After 5-10 minutes slowly stir in the tapioca flour and whisk and fold together until the blueberries and sauce become a tad thicker.
Take off heat and pour the blueberry and sauce mixture into a 9x13 Pyrex baking glass pan. Then mix up the following cobbler mix to put on top.
In a mixing bowl, mix all of the cobbler ingredients together well and then crumble or spread it over the blueberry filling in the Pyrex dish. You don't have to make it perfectly spread and it can have gaps in between the topping and the blueberries. When it bakes it will all come together.
Bake in a preheated 350 degree oven for 30-35 minutes until the blueberries are bubbling and the topping is golden brown. Then pull from oven and let cool for at least 30 minutes before spooning into serving bowls. The reason for this is because the blueberry filling is super-HOT and liquidy and needs to cool down to thicken and make easier to enjoy. Serve warm with some coconut whipped cream or some of your favourite vegan ice cream.

My food baby

So worth it.

Last night, my friend Shannon and I had a long overdue catch-up/book swap. She had borrowed Veganomicon and Appetite for Reduction, and I hope borrowed Vegan Pie in the Sky and Vegan Diner.

We planned to meet up at Yong Green Food on Brunswick St – somewhere I had wanted to go for a while, and a place that Shannon loves. It was a cold miserable night, hampered by some pretty bad traffic (something about a gas leak in a neighbouring street), but the lure of good company and tasty food was awesome.

I found Yong. To find it closed for renovations. WHAT THE EFF?!!! We had planned our dinner around the venue, so to find it closed was so disappointing. I called Shannon, who was stuck in terrible traffic, and broke the bad news. We ummed and ahhed over where to go instead. We settled on Vegie Bar as it was close, so I wandered up the street to grab a table.

After a close to 10 minute wait to simply get my name on the list (whilst reading the menu and almost dying of tummy rumbling), I was told it would be a 15ish minute wait for a table, so I made my way out to the waiting room, a cute little bar area with an open fire place. I ordered a glass of biodynamic vegan red wine, and settled next to the fire for Shannon (who was stuck in the worst traffic… poor love!).

If this was always the way to wait, I could become a very patient person!

Cut to 45 minutes later, and Shannon showed up all flustered and hankering for a glass of wine (which she got!). And fortunately our table was ready about 5 minutes later. (Umm is there something about Tuesday’s that makes it a popular night to go out? Clearly, I am uncool.)

We sat down, opened the menu and seriously struggled to decide what to get. Usually you go out somewhere and they may have one or two vegan friendly options on the menu – but Vegie Bar has 2 full pages of options!! Plus specials. And they all sound soooooo good.

I decided on the ‘duo’ – lentil & potato curry and chickpea dahl served with roti and brown rice. Yummers. So good.

Shannon decided on some rice balls, and the raw taco from the specials menu – spicy, yet wholesome dish.

Although we were REALLY full after we got through our meals, we couldn’t resist the lure of dessert and decided to share a piece of vegan chocolate coconut cake with soy ice cream.

OMG. So good. Sinfully good. We actually didn’t quite manage to finish it – it was a BIG piece!!

By this time, being a school night and all (and it was past my bedtime!), we said our goodbyes and I waddled my food baby and I back to my car to drive into the miserably cold night to my warm waiting bed…

Food Porn Friday – August 10

It’s official. I’m depressed. This weather is horrendous. So darn cold and miserable, it’s hard to just get out of bed in the morning. If you’re reading this from places it snows, you’re probably chuckling to yourself, but here in Melbourne we get the ‘breeze’ from Antarctica… and it’s freaking cold.

And all I want to do when it’s cold, is eat. So I do.

Today’s post is all about the food porn. No recipes. Just the comely, salivating-inducing, delectable images that are below…

Photo courtesy of http://lovemyfoodsandsugar.blogspot.com.au/

And this is pretty much anti-vegan but it looks so so so so so so so so so amazing, that when it’s cold and I’m depressed, I like to tease myself. I almost have a heart attack just by looking at it. I actually laughed when I looked at the recipe.

Photo courtesy of http://www.kevinandamanda.com/recipes/

 

I’m off to hibernate until summer decides to show up.

Simple nom

On the weekend, I bought some lovely organic produce – a head of cauliflower, pumpkin, potatoes and some juicing apples (which I turned into stewed apples!).

On Tuesday, I realised I needed to cook with the cauli so I decided to experiment. I initially thought I would roast it and turn it into some kind of salad, but laziness got the better of me so I ended up making soup.

And it was delicious!!

LAZY CAULI PUMPKIN SOUP

1 onion, diced

Splash of safflower oil

1 head of cauliflower, chopped

1/2 Kent pumpkin, cubed (about 2 cups?)

6 cups water (or enough to almost cover the vegies)

1 tbsp. vegetable stock powder (I use Massell brand)

1 heaped tbsp. curry powder

3/4 tsp. chilli flakes

Cracked black pepper

Method

Saute onion in oil til soft and translucent

Add cauli, pumpkin, water, stock and curry powders.

Bring to a boil, then simmer for 15 minutes (or until pumpkin is tender)

Blend until smooth (I used a handheld bamix)

Stir in chilli flakes and black pepper

Serve with toast and garnish with pepitas!

EDIT

Shortly after I wrote this post, Litha posted an excellent picture (although horrifying) on Facebook (or stalkbook as I like to call it!) from GetUp! visualising the new 'free range' chickens policy that the Australian Poultry Industries Association wants to introduce...

Thanks to Litha, I've copy and pasted what she wrote alongside the picture. If you give a damn, then please take 2 seconds and sign the petition.

The Australian Poultry Industries Association (APIA) represents the country’s biggest chicken meat producers. They are asking the ACCC to let them weaken the term ‘free range’. This is a great picture from Get-up that represents the standards as they are, and as they will be if this request from APIA gets through. In short, they will be able to legally label chickens 'free range' that in reality are restricted to an area the size of an A4 piece of paper. While it’s marginally better than factory farming, it’s far from what you’d expect from 'free range’, especially given the premium we pay for free range eggs.

So if you give any kind of crap about the millions of chickens that provide your eggs at all, you can use this link to send an easy pre-written email to the ACCC that will take 2 freakin seconds: http://www.getup.org.au/campaigns/animals/apia-free-range-submission/protect-free-range?t=dXNlcmlkPTY4MzA2NSxlbWFpbGlkPTkyMQ%3D%3D

OR to make a bigger impact change the wording to personalise, or send something via snail mail. Or call them directly to hassle. Then call your local MP and demand they raise the standards, ban cage eggs (and all factory farming while they’re at it). I know I spam the news feed with animal rights stuff but as a kid I had chickens, and they’re awesome animals, so they hold a special place in my heart. So I urge you to please take two seconds and send off an email. Or if you hate on Get Up, (cause I know some people take issue with them) check out Animals Australia to get more details it http://www.animalsaustralia.org/

Shakahari, Carlton

On Friday night, I had a hot date with Litha. We changed second last minute plans of seeing our friends band The Reprobettes (one of the member’s was sick) to changing our last minute plans of heading out to St Andrew’s for some vegan pizza at A Boy named Sue (L-whack was working too hard so we’ll go when he’s free), and instead headed to Carlton for some Shakahari tastiness.

We almost didn’t get in!! We rocked up at about 7.15pm and asked for a table for 2. After about 5 anxious minutes of umming and ahhing, and going over their bookings list, they said we could squeeze in as long as we have the table ready for an 8.30pm booking. Score!!

Litha and I perused the menu, drooling at the descriptions and struggling to make up our minds on what to eat. It’s not often that a veg*n goes to a restaurant and struggles to decide between what’s on offer!!

I decided on the Indian Red Curry, whilst Litha settled on the Satay Shakahari (after the waiter told her it was ‘to die for’ – how could she resist?!)

After a short wait (whilst enviously looking at what other diners were eating!) our food arrived and it was amaze-balls.

In the foreground is Litha’s satay, and you can see my curry in the background.

We were silent for a good 2 minutes whilst we hoed into our yummy food, marvelling at the deliciousness. I couldn’t decide which curry I liked more; the red curry or the dahl and kept going back and forth on my decision… I still don’t know!!

Litha thoroughly enjoyed her satay, and even though she eats like a mouse (no wonder she’s so tiny!) she managed to get through the whole meal – and I think she would’ve licked the plate if we weren’t in public!

Once we were done, I managed to coerce Litha into sharing a Tofu Caramel, which I’d heard great things about. Now, I was a little apprehensive (you know I’m no fan of tofu) but I was willing to take a risk!!

Yummers. The tofu caramel was a very light, non-tofuey dessert that hit the right spot. Drizzled with caramel and pistachio’s, it was the perfect way to end a meal.

Shakahari just opened a restaurant on Clarendon Street in South Melbourne, and no doubt Litha and I will go and see if it’s as good as the Carlton restaurant!

UPDATE: I totally forgot to mention that the above photo's are courtesy of Litha - thanks chick!

Finally, I had to share this picture from I waste so muchtime.

Titled ‘This ostrich is confused’…

I thought lion’s went neigh?

Food Porn Friday – August 3

HOW IS IT AUGUST ALREADY???

Seriously!? Wasn’t it just Christmas?? Speaking of which, I was at the gym the other night, and an ad came on encouraging viewers to book their Christmas party. What. The. Eff.

On the upside, that means we are closer to warmer weather and that means leaving this miserable winter behind. Hooray!

Here is today’s selection for #FoodPornFriday

SAVOURY

I’m convinced that chickpeas make the world go around. I love them. I’ll add them to a soup, curry, stew, anything to make use of their delicious versatility. So when I came across this recipe, I nearly drowned in my own drooling saliva puddle.

Chickpea Curry

http://www.tinnedtomatoes.com/2007/08/chickpea-curry.html#.UBsT-tXitt0

Ingredients

2 medium onions

1.5 cm cube of ginger (peeled)

2 cloves of garlic (chopped)

1/2 large red chili (roughly chopped)

2 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. turmeric

1/2 tsp chili powder

1 can of chickpeas

3 tomatoes from a tin (chopped)

1/2 tsp. brown sugar (optional)

Pinch of salt

3 tbsp. sunflower oil

1/2 lemon

3 tbsp. coriander leaves (chopped)

Black pepper to taste

Method

1. Peel the onions, cut in half and then slice.

2. Heat a small pan and dry roast the coriander seeds.

3. Roughly crush in a mortar and pestle.

4. Repeat steps 2 and 3 for the cumin seeds taking care not to burn them.

5. Heat a large heavy bottomed pan on a medium - high setting and add the oil.

6. When the oil is hot add all the spices and allow to sizzle for 1 min.

7. Add the onions and fry for 1 -2 mins while stirring occasionally so they don't stick.

8. Turn down the heat to low and continue to cook for 10 -15 mins. Sprinkle on the sugar if desired.

9. Thinly slice the ginger and then cut the slices into quarters. .Then add to the onions with the chili and garlic. Cook for a further 2 mins then turn the heat up to medium-high again.

10. Add the chickpeas and cook for 5 mins before adding the chopped tomatoes.

11. Add a splash or two of water to loosen off the mix. It should not be too dry.

12. Turn down the heat a bit and simmer for 10 mins. You can mash a bit of the chickpeas up with a spoon as the mushed chickpeas give a creamy texture to the curry.

13. Add the lemon juice and chopped coriander. Simmer for 1 min.

14. Serve it up with naan bread.

SWEET

Chocolate also makes the world go around. As do berries. So this cake looks like a winner to me. The recipe itself isn’t vegan, but can be easily veganised. Even though we only have one kind of vegan-friendly soy yoghurt available in Australia (yep, one measly disgusting gag-inducing option), you could probably use Tofutti or similar in place of the yoghurt. I’ll make it sometime soon and give you an update!

Raspberry- Dark Chocolate Banana Bread

http://www.recipeboy.com/2012/05/raspberry-dark-chocolate-banana-bread/

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Method

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in centre comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

On a final note, unless you’ve been hiding under a rock, you’ll all be aware that the Olympics are on. It’s not really my thing, but I’m proud of our athletes and all that they’ve achieved – simply by qualifying to be there. Not that the media agrees, as the medal count isn’t what was hoped for. But these athletes have sacrificed so much to be there – and no matter what or where Australia sits on the medal tally, they have done great things.

PS – I totally blame the Commonwealth Bank for James Magnussen ‘bombing out’ of his events – they totally jinxed him!!

Fun times

I’ve come across a couple of new websites that I have fallen in love with (particularly the latter) and I just had to share. 

I waste so much time, and its sister site Attack of the cute.

Fun times overload!

I’ve only just come across it today, but I have a couple of beautiful and/or funny things to share with you… 

PS: Damn you blogger for the messed up formatting... **shaking fist**

 

Oh, the irony

I think he's laughing at the above sign!!