Sunday, November 16, 2008

Let's talk about sex machines

Deus Ex Machina: A Latin term for saving the day with diety & stage machinery magic (in modern terms a cheesy plot twist)? Or a really hot bike?

Hot bike. Really hot Aussie bike. Deus ex Machina W650 Swing Bobber to be precise. Check out Hell for Leather for the whole scoop. As one commenter says, "Dear God, I want this bike." As another says, "I dig the old school Bonneville style rubber."
The Swing Bobber at Bonneville, what a fine time that would be. Oh, now I'm getting all tingly (I went to see the new James Bond movie last night, can you tell?).

I love that there is a custom bike maker with literary latin and sex in the name -- and the whole "God on wheels" angle is so cool.
The upcoming work week is going to make my head spin & I probably won't be posting much, so vroom, vroom everyone.

Here's a nice recipe that goes well with speed and sex machines. A simple yet sophisticated one-pot meal. Bond would love it.

Steamed Clams with Fennel and Spicy Italian Sausage
Adapted From Epicurious

Toss with pasta if desired. Also excellent served with hot rustic bread for dipping.

4 tablespoons (1/2 stick) salted butter
1 cup chopped Walla Walla or Maui sweet onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages
1 tablespoon chopped fresh oregano (dried works too!)
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams in the shell, scrubbed
2 tablespoons chopped fresh parsley
Sea salt & freshly ground pepper to taste

Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

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