Ginger Nuts

…that would be me.  Crazy ’bout them redheads.

Apparently, today is Kiss A Ginger Day (don’t ask how or why, I just report what I read SOTI).  Ordinarily I’m opposed to made-up holidays (e.g. MLK Day or Secretary’s Day), but I think I could bend the rules for this one.

Sadly, though, I’ll not be able to get into the spirit of the thing, for all sorts of reasons (including being married, and to a non-redhead withal, and not actually knowing any real redheads at the moment).  And my innate sense of self-respect (not to mention fear of los federales ) prevents me from just planting a smooch on the cheek of a random redhead I may encounter in the street.

However, I can play a game, that being:

Of the redheads pictured below, which ONE (as pictured) would you like to kiss above all the others?

And to make it interesting, there’s no chaste peck-on-the-cheek bullshit;  it would be a long, tongue-‘n-teeth affair which could get you arrested in twenty states.  Here they are:

Amy Adams


Angela Scanlon

Deborah Kerr

Gina Lollobrigida

Greer Garson

Cassandra Peterson

(a.k.a. Elvira, Mistress of the Dark)

Gillian Anderson

Isla Fisher

Jessica Chastain

Sarah Rafferty

Alicia Witt

Kathy Douglas

Maureen O’Hara

Lindsay Lohan

Jill St. John

Karen Gillan

Emma Stone

Maisie Smith

Patsy Palmer

Shirley-Ann Field

Kate Walsh

Poppy Montgomery

Rhonda Fleming

Perhaps the ultimate Ginger:

Tina Louise

And finally:

Just any old ginger will do, thanks

If I’ve omitted your favorite ginger, feel free to tell me all about it in Comments.

Just remember that Christina Hendricks isn’t a real redhead… if that’s important.

Lady Readers may go below decks, so to speak:

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Current Wallpaper

It’s another of the Lingmoor Fell series, and I find it extremely restful — on those rare occasions when all the laptop’s windows are closed and I can actually see it.  One day I’m going to go there…

Right-click to embiggen etc.

I’ve Always Said That

…and now, there’s !SCIENCE! to prove it:

Ditching a bra could make your breasts perkier, experts have claimed.

Women’s health specialists and plastic surgeons have suggested that the tight pressure from a bra can weaken tissues around the breasts over time, causing them to droop.

The uplifted look is also said to be due to the gradual strengthening of back muscles that happens when you’re unsupported, improving posture.

I’ve always thought you can tell the difference between habitual bra-wearers and the freedom-lovers the minute things go natural.

I know, I know:  we need evidence.  Here ya go:

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Not The Optimal Choice

Today, I want to address the topic of:

Knife Sets

First, the dirty little secret:  not one of the brands which offer their cutlery in “sets” / blocks are very good, in that a “set” of knives tries to do everything well, and only partially succeeds.  Price is not an indicator of quality because inevitably, one (or more) of the components is not fit for function.

I have one of these, purchased before I knew better.

My summary:

  • the bread knife is terrible — it hacks the bread because the serration points are too sharp — and now I use a budget bread knife bought at the supermarket instead.  (The included paring knife is New Wife’s favorite kitchen implement:  we have two.)
  • the carving knives are quite good, but lose their edge rather quickly when you’re cutting things like cooked meat (ahem), so now I grudgingly use an electric carving knife for that purpose, and use the block’s carving knives only for cutting and trimming raw meat and veg.
  • the scissors are total shit — they fell apart (literally) after about six months.  I replaced them with a Kitchen-Aid pair (note the price), and they’re coming up for their sixth year of (ab)use, without complaint.
  • the block’s steak knives are also crappy:  they tear the meat rather than cut it.

Takeaway:  the Son&Heir worked in the kitchen at both Chili’s and Pappadeaux, and took note of what the pro chefs used there.  So when he finally moved into his own place (after sharing with buddies for years), he bought one sinfully-expensive carving knife — I mean, chef-quality — and uses two cheap paring knives (both Zyliss, see above), one serrated, one flat-edge.  He claims that those three take care of about 99% of his kitchen cutting needs.  (“What about the  remaining 1%?”  Dunno, he didn’t tell me;  knowing him, probably his Al Mar folder.)

The only reason to have a knife block at all is so that the knives’ edges aren’t damageded by clanging against each other in the drawer.

Frankly, if I were starting again, I’d get one of those wall-mounted magnetic numbers, and use it to store my own sinfully-expensive carving knife, a couple-three Zyliss utility knives and the Kitchen-Aid scissors.

For steak knives, I’d go with Victorinox because, duh Victorinox (see also:  Schmidt-Rubin rifles #Swiss quality).

Speaking of steak knives, I once had a set of Laguiolet knives, (bought in Paris and modeled, it’s said, on the Pyrenean shepherd’s knife), and they’re awful.

The blades are excellent, but the handles are too thin and they turn in the hand rather disconcertingly.  I think I gave them to Goodwill or something.

Frankly, I’d rather get a set of steak knives separately (as opposed to included with the cutlery set) and just store them in the box they come in, like this one:

Finally, I have a small cleaver for when I lose patience and just need to hack something apart (e.g. pork knuckle), and I have this one, which has a touch-up sharpener built into the sheath:

Five years of serious (ab)use, and counting…

I don’t have a butcher knife and don’t know much about them, but the Bearded Butcher guys use Victorinox, so there ya go.

Feel free, of course, to add your thoughts on this topic in Comments.