This is a sneak-peak-foreshadowing-harbinger kind of thing of some up and coming plans at HomeShop, tied in ever so subtly to this year’s 有种 BALLSY series. We have actually been a bit more subtle-quiet-uneventful than in previous series, but mind you this may also have to do with some deep internalisation that any real ballsy-ness requires. I―ahem, E.S.!―would like to understand BALLSY with reference to that constant movement, perhaps of the sort that Agamben speaks about, always in relation to lack, but not necessarily productivity (relief in new one-liners: A Designer Who Does Not Produce). There is a movement whereby “that which if it is, is as if it wasn’t, it lacks itself (manca a se stesso), and if it isn’t, is as if it was, it exceeds itself.”

You may have no clue what we’re getting at here, but little monkey let’s just leave it at that for now. If you would like more information or the recipe for 吴以楠 WU Yinan‘s beauty balls, just leave a comment to this post.

7月的天气非常反常，让人总是不想走进厨房，几天来做菜次数屈指可数，有的时候在超市买点凉拌菜就凑合过去了。

翡翠鸡腿肉——叫这个名字是因为莴笋在是太绿了，看着很美，像翡翠一样……

偶尔看到超市有卖鸡腿碎肉，话说鸡每个部位的肉吃起来感觉真的蛮不一样，鸡胸做不好口感会过于柴，一定要裹上鸡蛋清才能做出好味道。鸡腿就不会了，因为鸡腿上的肉鲜嫩而有弹性，完全不必复杂的腌制即可。

做法:

材料：莴笋、鸡腿肉（碎）、葱、姜

1. 将莴笋切丁，叶子切碎，鸡腿肉add料酒、淀粉、盐、一点点五香粉，抓匀腌制5-10分钟。
2. 油烧8成热倒入鸡腿肉，炒至变色，倒入莴笋丁。
3. 翻炒至快熟前倒入莴笋叶，加入适量盐继续翻炒。
4. 熄火，加味精少许，装盘。

土豆是我最爱吃的一道菜，经常做，当土豆块土豆片土豆丝都吃腻的时候，偶尔想吃一点稀的，就发明了这个sunday奶油土豆泥

做法：

材料：土豆2-3个、光明奶油半块、盐、孜然、百里香

1. 将土豆切丁装盘。
2. 奶油切薄片均匀的盖在土豆上，然后按个人口味均匀放入盐、孜然、百里香叶
3. 上锅蒸25分钟左右。
4. 取出后用勺子慢慢压制成泥，搅拌均匀
5. 整形，撒一点黑芝麻，完工。

– 转载自《人生就像绕口令》，转载于2010年7月17日 ／ First published 17 July 2010 by WU Yinan at Life is Like a Tongue Twister.