Even though I finished a degree in Philosophy in my Bachelor's, I'll still pursue it in the Graduate school and beyond because of love. I know, it's a corny reason, but love makes you corny, and loving wisdom makes me corny, so sue me.

Anywho, as the days pass and I grow older in this discipline, I realize the extent of my own stupidity. And realizing how big are these gaps, my appetite for knowledge is whetted all the more.

You see, the battle against ignorance and suffering is a life-long battle, and our only consolation, aside of course having the good life, is an ice-cold beer by the end of every week. Cheers.

Since Wikipedia wouldn't simply do.



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12th December 2011

Photo reblogged from Medium Aevum with 125 notes

mediumaevum: Medieval Beef Stew with Fennel, leeks, red wine, Honey and Vinegar, Serves 4 Ingredients 1 ½ pounds lean beef stew meat 2 T suet or rendered beef fat or oil 2 cups chopped leeks 2 cups chopped fennel 1 stalk celery 1 cup red wine 3 T Italian Forest honey (Rigoni di Asiago  is sold at Gourmet food shops in the US) ¼ c red wine vinegar (1/3 c if not using verjus) 2 T verjus (optional) salt  to taste 1t ground pepper ¼ t cloves 2 t spikenard root  OR ½ t   dry ginger with 2 t powdered porcini  1 T fresh sage or 1 t dry (use costmary if you are lucky enough to have some… but it is not in everyone’s cupboard) 1 t pennyroyal if you have it… a very delicate mint… used a pinch of dried mint or catnip insteadDirections Brown the beef in the fat.  Remove and add the fennel, celery and leeks into the fat.  Saute for a few minutes.  Add the wine, vinegar, honey and spices and return the meat to the pot, cover. Put into a 275º oven for 3 hours. (Note: I can’t format the post for the dash, but it will look ok on the page)

mediumaevum:

Medieval Beef Stew with Fennel, leeks, red wine, Honey and Vinegar, Serves 4

Ingredients
1 ½ pounds lean beef stew meat
2 T suet or rendered beef fat or oil
2 cups chopped leeks
2 cups chopped fennel
1 stalk celery
1 cup red wine
3 T Italian Forest honey (Rigoni di Asiago  is sold at Gourmet food shops in the US)
¼ c red wine vinegar (1/3 c if not using verjus)
2 T verjus (optional)
salt  to taste
1t ground pepper
¼ t cloves
2 t spikenard root  OR ½ t   dry ginger with 2 t powdered porcini 
1 T fresh sage or 1 t dry (use costmary if you are lucky enough to have some… but it is not in everyone’s cupboard)
1 t pennyroyal if you have it… a very delicate mint… used a pinch of dried mint or catnip instead

Directions
Brown the beef in the fat.  Remove and add the fennel, celery and leeks into the fat.  Saute for a few minutes.  Add the wine, vinegar, honey and spices and return the meat to the pot, cover.
Put into a 275º oven for 3 hours.
(Note: I can’t format the post for the dash, but it will look ok on the page)

Source: lostpastremembered.blogspot.com

  1. dtzhsdshw reblogged this from mediumaevum
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  5. dignified-in-what-she-does reblogged this from xekstrin
  6. xekstrin reblogged this from yamyams and added:
    Fuck yeah let’s do it
  7. msalaniusramblings reblogged this from strawberrybudikai
  8. yamyams reblogged this from strawberrybudikai
  9. strawberrybudikai reblogged this from savvyliterate and added:
    Xekstrin? Can this be our new cooking project? Cause that we be wicked. O__O
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  16. thedukeofyork reblogged this from mediumaevum and added:
    This looks amazing...want this in my belly.
  17. selithiel reblogged this from mediumaevum