Tuesday, March 17, 2015

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--

Blake Mitchell

PARTNER


C 310.926.5163


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1245 Pearl St, Suite 207

Boulder, CO 80302


interactonshelf.com


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Monday, June 30, 2008

For the ages

There's definitely not nothing I would rather do than say here now another word to you. But should you err before I wake, I pray our food the sky shall take. For should we slake our thirst today, this time o should we should we pay the remittance of our soul's delight; I wish I would, I should and might be of that breed who sees the past as nothing not more than that that's passed and wind of fire, waves of heat will meet again to char my meat.

By MK

Thursday, June 26, 2008

America'S got Talent

MEATY Reception... Guarntees a strong signal Whenever Nature Calls....


     

For he's a jolly good fellow

Wednesday, June 25, 2008

Monday, April 28, 2008

Wednesday, April 23, 2008

Quick thoughts

music, art, consciousness, grime, crunk, manicures, vh1, macs, tight jeans
parties, good books, newportbeach bitches who know how to live
hemmingway southerngothic seltzer boots sand bunnyfur running leather
workout tapes gold bumping bass nikes febreeze creamcicles featherbed
air horses clubbing congolese dance peace

Friday, April 18, 2008

Zdarlight REMIX


Aerobicise



Took me a bit longer to appreciate


Georgia born soul singer



libido driven liveliness



Escort: "All Through the Night"

Just Two Guys

Spanish pop and classic hip hop beats



1977


Tuna melt

Ingredients

• 8 oz Italian tuna packed in olive oil, drained, with 1 tbsp oil reserved
• Charred-rosemary mayonnaise (see below)
• 1/8 cup celery hearts, finely chopped
• 1/2 tsp celery seed
• Coarse salt and ground black pepper
• 4 slices multigrain bread
• 4 slices (about 4 oz) Gruyère cheese
• Unsalted butter

Method

Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyère. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately.

Charred-Rosemary Mayonnaise

• 2 stalks fresh rosemary
• 4 cups water
• 1 tsp white vinegar
• 1 large egg, cracked
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• Reserved tuna oil

Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp). Bring 4 cups water to boil, reduce to simmer, and add vinegar. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.