1⁄2 cup homo milk, heated to 110 degrees F to 115 degrees F  
2 teaspoons active dry yeast
1⁄2 teaspoon sugar
4 cups all-purpose flour                                 
5 ounces (2/3 cup) Gruyère cheese, finely shredded                
1 tablespoon salt                        
2 eggs
14 tablespoons unsalted butter, softened (1 & 1/4 cup)             
1⁄2 cup sour cream                                


1-3 egg yolk
Gruyère cheese, finely shredded

Tool Prep

1 Large bowl
Several other bowls
Cheese grater
Measuring cups & spoons
1 Small plate for butter, cut up evenly for dough
Knife for the cross hatch pattern
Pastry dough brush, mixer, cutters 


  1. In a large bowl, combine milk, yeast and sugar and let stand until yeast is activated, about 15 minutes.
  2. Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using a wooden spoon, mix all the ingredients together at first, then use your hands to keep mixing. The dough should be smooth and not sticky.
  3. Transfer the dough to a lightly floured counter and knead for 8 minutes.
  4. Roll dough to about a 1/4 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Grate cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
  5. Arrange circles in rows on a parchment-lined baking sheet, 1/4 inch apart.  Bake at 400’F for about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.


  1. Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.
  2. The dough does not require kneading, but the fluffier and full of air they are, the better, for me.
  3. A shot glass and Cognac glass or Brandy Sniffer, make great dough cutters for Pogacsa.
  4. Remember to have some fun with the left over dough, for whatever the occasion. Either Easter, or just to make cool faces.


Palacsinta & Crêpes

Being Franco-Hungarian, I just happen to make Palacsinta & Crêpes the same way. The only difference between them is the crispyness factor, determined by the amount of butter used and the frying time. Oodles of butter is always the answer.


3 eggs
1 1/4 cups all-purpose flour
1 cup half & half cream
1 Pinch salt
1 cup carbonated water
Oodles of Butter, for frying the crêpes


  1. Whisk eggs, flour, half-half cream and salt to make a smooth viscous batter then refrigerate for 1-2 hours undisturbed.
  2. Stir in the carbonated water at the last moment, just before frying.
  3. Heat (medium-high) a frying pan. When the pan is hot, add in the butter so it melts and swirls to cover the bottom of the pan. For small to medium-sized pans, that’s about 1/4 teaspoon. For larger pans, use oodles more.
  4. Pour a ladle of batter into a far-side of the pan and gently tip and twist it (using your wrist) so the batter coats the bottom and place it on the stove.
  5. When the top of the crêpe bubbles, flip it over and fry for 20 seconds longer. Or more, or less, depending on stove-type and desired crispyness.
  6. To easily remove the palacsinta, place it on a plate with a flick of the wrist.


  • Cottage cheese
  • Cream cheese
  • Jam
  • Maple syrup & Cinnamon
  • Vanilla frosting
  • Blueberry coulis
  • Sliced fruit
  • Anything else you desire
  • Or simply Nothing. Empty. As is. Format originale.


  1. If using a gas-driven stove, be sure to have all your equipment prepared and ready to use, like:
    – a silicone spatula for gently creating a space between the palacsinta and the pan, creating a channel for air to flow underneath
    – a rigid spatula for flipping the palacsinta
    – a plate or serving tray to stack the finished crêpes
    – parchment paper for creating a care package or to just ensure freshness
  2. If whisking is not an option, a food processor or electric mixer is fine. Ensure the flour has been well mixed and isn’t lumpy in the batter.
  3. If sweetness is desired, consider using ginger ale or sprite instead of carbonated water. Or any clear or light colored sugar soda.
  4. As batter flows down the pan it will immediately stick to the hot surface, so finding the balance between the right amount of batter for the desired pan may take several attempts.
  5. Just like how fried bacon comes out of the hot pan, soft and malleable, but then gets rigid as it dries, so do crêpes. So don’t worry if they don’t maintain their shape during the frying process. Once done, they’ll be crispy and amazing.
  6. For long-term storage or transport, set the stack onto parchment paper and then roll it up. Use aluminum foil paper on the exterior for better freshness insulation. Crêpes left unattended will dry out after 8 hours.


Can political and societal change happen before getting muzzled?

Regarding this article about cops confiscating ARs from owners in NZ: When law enforcement personnel gets a mission to confiscate people’s property, does the order come down like that? Or is the mission order marketed in such a way that you won’t think twice before following them, like, “there’s a terrorist with a gun at this address…”

Here’s where I’m at: I see cops as people. Human beings who signed up to make our communities better. I’d hope there’s some wiggle room for cops to speak up about how they go about confiscating guns when ordered to go after PAL holders, and ask why we’re confiscating citizen’s property at gun-point? Moreover, I’d hope they’d be against muzzling their fellow gunnies and their families. The pessimistic part of me however, believes people would rather just follow orders than risk their pensions, so, muzzle the innocent away, baby!

The optimist in me hopes there are good people still keen on doing the right thing in spite of so many choosing to be blind to what is being marketed as conventional reality, as beautifully illustrated by this poster.

I’ve been muzzled before. Scares the fuck out of me. And I think the heroic measures we gunnies take to ensure gun safety is precisely to prevent muzzling anything we’re not intending to destroy, especially our families.

So am I just delusional, or are there others on a similar wavelength? Would love to get some responses from law enforcement humans, if possible. I just don’t know how to remain a gunny, while also preserving the notion that those who matter most to me won’t be muzzled. Obviously I can’t control the actions of others, but this shit scares me and I feel like there’s nothing I can do to prevent this stuff, except to become docile and compliant and disarmed. It also scares me that Canada wants to become a dystopian clusterfuck as it strives to copy the UK, Australia and NZ.

Disclosure: Guns aren’t just a hobby for me. I believe they are a symbol of freedom. I believe if you cannot defend your rights, you have none. I believe we truly have no rights as Canadians. Just a bunch of ideas we’re sort of agreeing on, with permission from the government, for now, till shit hits the fan more. I believe disarmament is a goal of every nation wishing to control its citizenry. Safer and easier to force compliance when the citizens are disarmed and docile. I believe history repeats itself over and over and over again.

Big & Soft Ginger Cookies

Many ginger cookies are often very hard to bite into, not so gingery and very sweet. Some cookies have been known to even break teeth. This recipe is for people who like it soft, spicier and less sweet than what we’re used to.


3/4 cup butter, softened
1/2 cup & 2 tbsp sugar
1.5 eggs (2 yolks, 1 white)
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
1 teaspoon baking soda
3 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon salt
Additional icing sugar
Additional butter


  1. Preheat oven to 350* F and prepare to use the middle rack.
  2. In one bowl, cream butter and sugar until light and fluffy.
  3. In a second bowl, beat the eggs fully and add the eggs to the first bowl, mixing thoroughly.
  4. Add the molasses to the mixture and mix well.
  5. In a third bowl, Combine the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt.
  6. Pour the wet mixture into the dry mixture and mix well using hands.
  7. Prepare baking sheets by lining baking area with parchment paper.
  8. Grease parchment paper where the cookies will be baking.
  9. Roll the dough into 1-1/2-in. balls, then roll in icing sugar.
  10. Place 2 in. apart on the parchment-lined baking sheets.
  11. Bake until puffy and lightly browned, 14 minutes (electric oven).
  12. Remove to cool.


  1. Photos can be misleading. Dough and cookie color will depend on what kind of molasses is used. For this recipe, unsulphured, Blackstrap molasses was used. 
  2. The most thorough and loving way to mix dough is to do it by hand. Dough is dough. Get in there and mix it like you mean it.
  3. Dough portions were done by hand, though you could use an ice cream scooper or spoon if preferred.
  4. The cookies will harden over time, so to keep them soft, store them in a sealed container. If crunchy features are desired, let them sit out for a few hours after cooling. The edges will be crunchy while the center moist.


Apple Sauce




4 apples
1/2 cup of water
a dousing of: cinnamon, brown sugar and cornstarch


  1. Peel the apples, remove the core and slice them up evenly.
  2. Combine the sliced apples and water in a pot and place on medium heat.
  3. Douse the mixture with a layer of cinnamon, brown sugar and cornstarch.
  4. Stir the mixture well so the cornstarch and flour mix properly and don’t clump up.
  5. Keep stirring every few minutes so everything cooks evenly. Total cooking time is 10-15 min depending stove type.
  6. When you feel its done, squash the mixture using a mash-potato masher or use a hand blender (wand) to sort-of purée the apples.

Enjoy right away or refrigerate for later.  Not sure how long it preserves as it gets eaten fast!


A dousing is more than a tablespoon and less than a 1/4 cup.  Douse till you think it’s good. Sugar sweetens; cinnamon spices, and cornstarch binds and thickens.  Can skip the cornstarch if you like.  Can also substitute with flour.  I used both in my first batch and it was awesome.

Lexicon for Business Speak

Lexicon for Business Speak

“Lots of impactful statements which we can use to get traction going forward. Once actioned, we can socialize our proactive approach while potentiating a high level overview of the implementation. This goal will be our primary, secondary, tertiary and quaternary deliverable which we’ll leverage during the lift and shift of the valuation by our Executive.”

(Yes, people in corporations actually talk this way.)

This is a little project I occupied myself with while I worked for the Bank.  I found it absurd that people actually spoke to each other in this way, so I documented it for later use.  Enjoy!



Adding value
And stuff like that
And that kind of thing
At the end of the day
Ballpark this
Blue Sky this
Circle Back
Connecting (with people)
Emotional Intelligence (EI) *1*
Getting Traction
Going Forward
Group Grope (meetings) *2*
High Level
I get what you’re laying down
Interface with my continuance
Leverage (used as a verb) *3*
Leverage buy-in
Lift and Shift
Lines of Defense
Make it so
Next steps
On board
On the same page
Parking Lot Item
Plan of action
Poking the bear (audit)
Reach out
Road map
Utilize *4*
Value add
When all is said and done



“Allow me to calibrate my reference in the most optimal way.”

“We’ll have our folks work on it, have some face to face and maybe we’ll have some cycles for a day in the life and make it real.”

“Let me give you some background on the ask.”

“Let’s blue sky this/let’s ballpark this.”

“Let’s circle back to that.”

“Let’s put that in the parking lot.”

“Let’s touch base on that later.”

“Let’s take this off-line.”

“The board was convinced that my new ad campaign for arsenic and semen flavored lollipops for tots will be incredibly impactful and will generate heaps of sales.”

I am an idiot so I will spend my day solutioning a way to deal with my stupidity.”

1“If this isn’t what you are looking for, feel free to book a quick call so we can clarify your ask.



*1* Emotional Intelligence (EI):  In Canada, EI is the acronym for Employment Insurance, which used to be called Unemployment Insurance in the days before political correctness poisoned our society.  EI is a government-paid or tax-funded insurance given to workers laid-off from their employment.

*2* Group Grope: was coined by a boss of mine.  She used it to describe mandatory team meetings.

*3* Leverage (used as a verb): Here is an excellent angle on Leverage as a Verb.

*4* Utilize: This has always been a point of contention for me.  I’m not sure how this word became a synonym for Use.  I hypothesize that it was done by IT folks who were looking at utilization statistics of various computer related resources, like memory utilization and bandwidth usage.  Somehow using something morphed into making use of something.  I’m using my flashlight to light my way.  Versus I’m utilizing my cellphone as a flashlight to light my way.  Naturally, language evolves to serve people, yet I cringe every time Utilize is utilized incorrectly.

Sheep’s Brains for Dinner TONIGHT!!!!

So eons ago, in the house I grew up in, my stepfather’s mom was cooking up a delicacy – at least that’s what they called it. I remember being in my room, smelling this god-awful odor, not knowing what it was. I thought it was some chemical leak or spill or some weird shit coming from the basement – maybe archaeologists unearthed a tomb under our house.

I opened my door and this cloud of shit hit me, like a tsunami. I thought I was going to die. Fight or flight set in and I decided to defend my home from this cloud of death. I wet a towel, wrapped it around my face and tied a rope around my head to secure it, just as you would if there’s a fire, to prevent smoke inhalation.

I made my way down the stairs, to the kitchen and I could tell the odor was getting worse, but the makeshift respirator was doing its job. Once I got to the kitchen, I learned that Sheep’s brains were for dinner and I almost vomited.

I ordered pizza.

I also learned that my tolerance for shit inhalation is pretty damn high.

Restrooms and Keys

During my road trip back to Toronto from Las Vegas, it occurred to me that restrooms in the US are open to everyone.  In Ontario, you need a key to use them.  I don’t get that.  Often when you go to a shop or gas station or office, they have a washroom key on this massive piece of wood, which they keep replacing from time to time.  They say – they want to keep track of the key, so they attach it to something gargantuan that won’t be easily lost.

But why are we locking shit-houses in the first place?  Aren’t Canadians supposed to keep their doors unlocked????

Signing off from Bettendorf, IA

Gun Control in 2014 & Beyond

I’m finding it interesting how the Empire is going about disarming its citizenry these days. For instance, in Canada, the government has an extremely complicated and convoluted process for citizens to own, manage and enjoy their firearms.  In the US, they won’t touch the second amendment, but they will horde all the ammo.
Here’s a quote I found that nails it beautifully:
“The difference between a gun collection and an art collection is the supply and demand of ammunition.” — Alexandre Johnson