Monthly Archives: March 2008



Our long national nightmare has begun, again. My heart is as empty as this Lego Citizens Bank Park, which is, obviously, more sturdy than the Phillies’ pitching. Sure, the Phils lost their first game last year, and that team made the playoffs. Of course, they were 0-1 here, too (shucks), though not this year (double shucks), or this year (damn), though, terrifyingly, they did lose their first game this year.

Will the Phillies rebound tomorrow? No, no, they won’t. Because Major League Baseball is a prude, the Phillies have lost today, and will take tomorrow off so we, the wretched masses, can twist on our hooks for just a few hours more, before our team seeks out ways both ancient and novel to enthrall or disgust us. Super.

Will we keep tabs on the Phillies in this space this summer? It’s too early to tell whether the delights and defeats of the national pastime will lend themselves to this sort of storytelling, or if we’ll just take the sorrow of our meager expectations (prediction: the Phils will miss the playoffs) internally.

While sitting in the family abode watching the opening games with brother Goose (speaking of which, prediction #2: the Royals will win more games this season than the White Sox), I remembered the joy that comes with baseball. Sitting in that same abode several hours later, with no one but me and Tom Gordon, I remembered why I hate baseball with a sort of oozing, black, vulgar obsession, too.

Cole Hamels pitches on Wednesday. As always, I’m predicting (#3) a no-hitter.

(Hat tip to Home Run Derby for the pic)

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Mr Thursday Learns To Cook, Recipe #1:

This blog has been, well, inactive of late.  Part of this had to do with personal business, and part of this had to do with the fact that I was unemployed (with roughly equal parts pleasure and misery).  Fyodor Dostoevsky once made an argument that freedom requires rules (using a lovely metaphor of a man and a wall), and, as it turns out, in order for a man to make time for a hobby (like blogging), a man must have times in which he is unable to participate in said hobby.  All that said, I have a job again, and for the first time in a while, I’m feeling the urge to blog.  So, here we are, with out new feature, which, like all our other features, is destined to wither away, but while it lasts, we should be eating well.

The only positive thing that Mr Thursday did for Mr Thursday while unemployed was learn to cook.  In fact, he’s getting pretty good at it.  So, we’ll start sharing some recipes I’ve been coming across and enjoying.  There will be foods of all kinds: breakfast and dinner, dessert, snacks, soups, and even some more basic things like breads.  I even aspire to learn to make cheese, so if that goes well, we’ll share some instructions there, too.

But for today, a nice and easy and delicious snack.


The title didn’t give the whole dish away, did it?


  • Bleu cheese (creamy, rather that crumbling)
  • Figs (we used California Dried Figs–the brown ones–though I’d like to try with other types)
  • Bacon (we used some applewood smoked stuff, and, I’d definitely recommend it)

This recipe came to Mrs Thursday and I via the Guy With the Hat in the DiBruno’s, who, by his own words is “never wrong”, and at least by the evidence we’ve got thus far, that claim holds true.  Hat-guy (not to be confused with HatGuy) first pointed us toward some Erborinato di Pecora, which is a sheep’s milk bleu cheese that costs a considerable amount of money, but, on a special occasion (in our case, uh, payday?) is definitely worth buying about 1/4 pound.  Thereafter, he tells us what to do with it.

Take your delicious, delicious bacon, and cook it on the stove, the way your normally would.   As it’s a-cookin’ (or, beforehand, if you like to focus strictly on your bacon), take your figs, you cut them in half.  Hollow out the gooey inner goodness (you don’t need to get all of it out–just enough to spoon some cheese in there).  Spoon the cheese into the figs.  Take your bacon, cut it in half, and wrap each half around a stuffed fig.  Stick ’em with a toothpick to keep the whole thing together, and enjoy.

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Filed under Food, Recipes