The Apricot Flood Begins …

 

Mon's making apricot tart right now …

Update: the crust now, the tart tomorrow.

"I'm Somebody Now!"

The new Previews just arrived, and a logo I designed for an upcoming comic is in it. Makes me feel like Steve Martin

The Apricot Tree, BTW

  

Click for larger.

Longest Day of the Year

Took a hike with Jeff today.

We met this guy along the way.

Out With Mary and Bill

Finally caught up with Mary on this trip to Santa Fe (which turned out to be not that urgent, as she's now staying on for a couple more weeks for more training). A lovely dinner out at Santacafé, out in the courtyard, on Friday.


Other updates and things:
Photos from the con last weekend posted at 7000 BC's Flickr, and the inevitable stop-motion movie of Artist Alley is here.


Blatant call to "look at me!"

 

I've launched the website for my comic lettering, and updated the letterpress store with some new products (some of which should look familiar).

What Is This?

Spotted outside on a wall on an otherwise enjoyable morning downtown with Bill.

Seriously, what is this thing?

The Imperial Rooster at ACE

… or at least one-third of them. Everett and Ryk put on a little performance in Artist Alley at Albuquerque Comic Expo.

At the Con this Weekend

Dale's photo of us at Albuquerque Comic Expo this past weekend. More later.

I assure you, it was Venus *

[click for larger]

Saw the transit of Venus projected (pinhole-camera-style) thru binoculars! Got the tip here — wish we had known about this technique for the eclipse.

* Jesse Ventura's finest role.

Fourth and Fifth Grillings

No photos.

Just latched on to Bittman's 101 Recipes for Fast Grilling (over there under "Enjoying", too). Yesterday was a day around the house, catching up on stuff and preparing for ACE this coming weekend. Especially for this early in the season, brutally hot — hot enough to start up the air conditioning, and that my note for "chix something" on the night's menu started to mean "grill outside."

Ducked over to the co-op for a tomato to make #38, "Call it grilled chicken Parm." I was dubious about how evenly it'd cook, but it went real well, with some shredded cheese, tomato slices, adobo, herbs, and olive oil in the middle. What we've learned: make sure the chicken's pounded out evenly, try the TJ's chopped sundried tomatoes for the filing, and see if some olive oil and salt on the outside will work.

And then on a shopping trip — after finally seeing The Avengers* today — went for makin's for #50, "Grilled tuna niçoise." Though the too-hot day turned to a smattering of rain and became less painful by early evening, stuck with the grilling plan. Lessons learned there: don't worry about undercooking the tuna; microwaving the potatoes and then finishing on the grill's a technique we should be using more; and needs to be served on a bed of greens.

* Pretty darned near flawless, according to this fanboy.