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TP: Looks like i'm going to be in Korea at that time. trac...

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bean: Dates updated to Sep 3-5

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Brad: Perfect! We could end our hike at the zoo. These date...

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Stef: pretty sure the 28th is BATZ

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TP: Cool. Looks like fun, excepting the rain, of course.

My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area.

(old search)

I started unpacking Hallobean decorations this evening. As I examined each decoration, I found myself walking down a 7 year road of Hallobean memories. Take a walk with me, loyal readers, down that road, in Beanblog's first official trilogy: Hallobean Nostalgia.

The first Hallobean was in Chicago, 2000, the year after I graduated. It was a small gathering of die-hard college buddies and a few local friends. I remember that Jean dressed up like Brittney Spears, and Chad came as Tiger Woods. Chad slept on my papasan and stained it with brown face makeup. Decorations were pretty sparse that first year... mostly streamers and stuff. I did rig up a toy skeleton so that it dropped it's hatchet when you opened the door. I also got some gay ass Halloween tablecloth. We grafitti'd it up bigtim and I am pretty sure it's been marked up since then. Here are some Hallobean 1 Pics.

Hallobean 2 was in Indianapolis at Fountianhead apartments. M1 came as Koji. I didn't let him sleep on my papasan. JCTMH started helping me build stuff that year. I think we had a FCG hanging over the ledge and we built a 120V flicker box to make lights all spookey-like in the bathroom. Here's the Hallobean 2 Pics.

HB3 stands out in my mind because it was the first one Stef came to. Jean and I threw together a few good decorations that year... namely the spider skeleton and red snapper fountain. I started adding life-size skeletons to my inventory (got them here). That year, I made a Duffman costume that absolutely kicked ass. Stevie P, you seen it lately? Best costume award went to the Scooby Doo Crew. Here's my Hallobean 3 Pics.

Stay tuned for more!

Also, in highly-related news: Hallobean 8 is scheduled for October 27! Mark you calendars! More info to follow shortly.

TTags: halloween, hallobean

QUESTION: If you are suddenly confronted by an ogre while walking down the street, and all you are carrying is a weed-whacker, what is your best course of action?

Initially, I would think that swinging for his legs would be a good first move, but then I though about how long a move like that would take. A fast-moving ogre would just grab me by my throat and kill me before I could rear back for a good swing. So maybe quick jabs with the sharp edge of the weed-whacker? I'd probably aim for the eyes, then when he is blinded, take my time and come in with a killing blow. Of course, if I was unable to hit him in the eyes right away and ended up hitting some thick skin/hide or some kind of turtle-shell based armor, then he'd have time to laugh at me before killing and most likely eating me.

So I'm torn. What are your thoughts?

TTags: ogres

I am, in general, a big fan of spicy things. Lately, though, every time I eat something spicy, I get LIT UP LIKE A MATCH. Recently, I took a bit out of a hot babana pepper, and it LIT ME UP. Ate some Thai food, and it LIT ME UP. Touched a jalapeņo to my tongue last night and it LIT ME UP. My tongue burns like a thousand suns right now as I type this cause I took one little bite of Stef's lunch (leftover "medium" Thai food). What gives?

Also, in as-far-as-I-know-unrelated news (that is, I dont think that it's related to my recent drop in capsasin tolerance): I've got a white dot on the tip of my tongue that hurts like a sonofabitch right now. Some quick googlin' revealed that it may be one of the following things, which all may also be the same thing:

• Transient lingual papillitis
• Tongue zit
• Lie bump
• Herpes
• Infected taste bud

What the eff is wrong with me?

TTags: tongue, thai

Summertime is salsa time in the Schy household. Whether you grow your own veggies or just receive the benefits of knowing an avid gardener, a great way to put some of those fresh, delicious tomatoes and peppers to use is by making homemade salsa. There are many types of salsa, but my favorite is Pico de gallo. Here's how I make my own pico salsa:

1. Cut a hole in a box.
2. Just kidding.
3. Gather ingredients. For this small batch, I picked 3-4 jalapenos, 2 big bell peppers, a tiny red jalapeno, 2 banana peppers and some heirloom and roma tomatoes. From the cupboard, I grabbed a big white onion, salt, cilantro (fresh is better, but I'm all out), vinegar, and lime juice (again, fresh is better, but I'm all out).
4. Clean and half the peppers, remove the seeds and pith, then chop them up.
5. Clean and half the tomatoes, remove the guts and seeds, then chop them up too. Roma's are great for this because they are very easy to gut and have lots of "meat". Note that some of the them are not 100% ripe. I like them this way as they are more firm and keep the salsa from getting mushy.
6. Skin and chop the onion. In this case I only used half of the onion.
7. Combine all chopped items in a bowl and add remaining ingredients. For this batch I'd recommend about 1/8th cup of lime juice, 1/8th cup of white vinegar, a tablespoon of dried cilantro leaves (or a handfull, if fresh), and salt to taste. Getting the right balance of acid and salt and fresh veggies is key, and it's something you just have to experiment with. Just remember, it's a lot easier to add a little more salt, vinegar, or lime than it is to take it back out.
8. Eat it.
9. I keep a big "mother" bowl of salsa going all summer long and give it fresh infusions of chopped veggies (and other ingredients as needed) as it gets low. Here's the fresh batch next to the mother, and the result when I mixed them together.

This is really good stuff. The make-up of the salsa varies with the availability of veggies, but always turns out great. If you have the means, I highly recommend you try making it yourself. It's a simple dish and quite easy to prepare, and I can honestly say that everyone that has tried it has liked it. Also, it stores well in the fridge and just seems to get better with time. We've gone through multiple gallons so far this year, easy.

Also, I am attempting to keep fresh salsa going year round by growing my own peps and toms indoors. More on that later!

TTags: salsa, pico