July 2009 Archives
I’m on one panel and moderating two others! Here’s my schedule:
THURSDAY, JULY 23
10:30-11:30 AM, Room 8: Science Fiction That Will Change Your Life. I’ll be appearing alongside the staff of the excellent science fiction blog io9 and some other special guests, talking “about science fiction from the last year that does more than blow things up. It might also blow your mind. What science fiction should you be reading and watching if you want your brain to grow so big it pops out of the top of your skull and starts throbbing and shooting lasers? The panelists have some tips.”
FRIDAY, JULY 24
1:30-2:30 PM, Room 10: After the First 1,000 Pages. It takes 10,000 hours of practice to become an expert at something. Art teachers say that you have to make 100,000 bad drawings before you can make a good one. I’ll be moderating a conversation with Gene Colan (Tomb of Dracula), Becky Cloonan (Demo), Zander Cannon (Top 10), Roger Langridge (The Muppet Show Comic Book) and Matt Kindt (Super Spy), discussing how they’ve developed as artists since their early work and the creative breakthroughs that took them a while to reach.
SATURDAY, JULY 25
1:30-2:30 PM, Room 4: The One-Panel Panel. A single image can hold an entire world in miniature. I’ll moderate this panel with Charles Vess (Stardust), Hope Larson (Chiggers), Michael Allred (Madman) and Larry Marder (Beanworld), each showing and discussing one particularly meaningful panel from their own comics—how it came together, and where it led them.
Hope to see you there!
Like it says. I adapted this from Mark Bittman’s “How to Cook Everything Vegetarian,” having no walnuts on hand but plenty of pecans, and it came out kind of amazing. I’ve made it twice this week, the second time with some flat beans from the farmer’s market. A plus plus, as they say.
Trim and cut into whatever size you like:
1 pound green beans (or flat beans!)
Dunk them in boiling water for just a couple of minutes, until they’re not raw any more but are still crisp. Then drain and shock them by running cold water over them until they’re room temperature-ish. Drain and set aside.
Combine in a food processor or blender:
1 tablespoon or so chopped or grated ginger
3 tablespoons miso (I think it was a bit better with red miso, but your mileage may vary)
1 teaspoon soy sauce
a couple of tablespoons of water
1/2 cup pecans
Blend (or process) until they’re a relatively consistent sauce—pourable more than scrapeable, if you see what I mean. (There will probably be some scraping-down-the-side involved.) Add a bit more water if you need to. Then pour the sauce over the beans and stir to coat them, and you’re done. SO GOOD.