Mr. Bijoy Writes

Hey, so I'm a bit busy right now, so why don't you check out some of my friends. They have great blogs. Much cooler than my blog. Carol's Prints Noodles and Waffles The Publication Follies of Alexandra Shostak All three of these wonderful ladies are cool people and talented at what they do. Ok, bye!

When I was younger I remember getting the day off from school for Casmir Pulaski day. He seemed like a pretty cool dude, though I never really delved into why we got a day off in his honor. That's besides the point on this post... Let's make a Pulaski! You will need: 2 ounces Bourbon 1 ounce Maraschino liqueur 1/4 ounce sweet vermouth 1/2 ounce Amaro Ok, so: Pour everything into the bottom of a Boston shaker. Add a bit of ice and stir. Don't shake it, you'll bruise the flavor profile of the ingredients. Strain it into a short glass or a martini glass. Serve cold. Again: (Disclaimer: drink responsibly. remember to hydrate when outdoors in the heat for extended periods of time. please don't drink and drive)

It's summer, it's warm, it's awesome. So how about a drink? C'mon, I know you want one... What if I told you it had watermelon and tequila? There's that smile! Watermelon Margaritas Stuff you're gonna need, per drink: 1-1/2 oz. Patron Silver tequila 1 oz. freshly squeezed lime juice 1 oz. orange juice 1 tbs. agave nectar 5 cubes of watermelon, 1/2 inch 1 small watermelon wedge Ok, so: In a cocktail shaker, muddle the watermelon with the agave nectar. Add ice, Padron, lime juice and orange juice to the shaker. Shake for about 15 seconds. Strain in to a short glass over ice. Top with the watermelon wedge. Well that was easy... (Disclaimer: drink responsibly. remember to hydrate when outdoors in the heat for extended periods of time. please don't drink and drive)

Ok, people talk about style and fashion all the time. Men who adhere to even the slightest code of appearance may sometimes be questioned of the status of their sexuality. That’s a load of crap. I’m not one that parades in the finest of something or really even puts too much into my “style”, or whatever it is that you wish to call it. However, there are a few things I think every man should at least know. Wether to adhere to these little nuggets or not to adhere to them is entirely up to the man. My father once told me style is dynamic, much like people, so find what works. Ok, so on to these little nuggets of happiness: -Suits will always be cooler than sport jackets. -If you don’t own a suit, buy one. Navy, black, or dark gray, as a solid color. -If your suit isn’t comfortable, you will suffer. Purchase accordingly. -Find a good tailor. Just trust me on this one. -Own at least three ties. If they are three whimsical ties, buy three that aren’t. -Throw away your seersucker suit, Matlo

Random question: Would you like to see more recipes, rants, pictures, random thoughts, or something completely different here on my blog?

Ok, so you likely don't know what I do for a living. To be honest, I often have trouble truly explaining it. My friend John calls me a "time-traveling venture capitalist". It could be true, right? At least it sounds fun. But really, for the most part, I cook. Better yet, I design things for people to cook. Not always, but it's part of my "job". So here's a really easy steak recipe for you, from me, with love, and a high five. Sherry Steak * Nonstick spray coating * 2 beef tenderloin steaks cut 1/2 inch thick and trimmed of fat * 2 tablespoons dry sherry * 1/8 teaspoon salt * 1/8 teaspoon cracked pepper * 1/4 teaspoon dried tarragon crushed * Fresh chives or parsley sprigs Ok, so: Spray a cold 8-inch skillet with nonstick spray coating then heat skillet over medium high heat. Add steaks and cook for 3 minutes on each side then transfer steak to a serving platter. Carefully add sherry to the skillet then add salt, pepper and tar

Ladies and gentlemen, I love to eat. It's a lot of fun. However, it saddens me when the Summer season brings about a crappy burger. Hamburger recipes are immense in number, and that's totally ok with me. But, please don't try and experiment if you don't know some basics. I don't claim to be the world's best hamburger grill-master extraordinaire, but allow me to give you a simple, easy burger recipe. What you’ll need: 1 lb. of lean ground beef 2 tablespoons of melted, unsalted butter 1/2 tablespoon of Worcestershire sauce 1 tablespoon of seasoning salt Ok, so: In a large bowl, combine all of the ingredients except for the salt. After the butter and Worcestershire sauce have been well incorporated into the meat, roll the beef into small balls. The size of the ball can vary dependent on how large you would like your burgers to be. Using a cleaned mayonnaise jar lid, sprayed with cooking spray, press the balls into patties. Use the inside of the jar lid, pressing do

June, 2007, was a strange month for me. I was in a place, both emotionally and physically, different than I had been in before. I took a class that Summer that asked me to write poems and stories, more so, to learn the craft of doing so. I cannot say I was ever that astute to such things, but I tried. So, before I delve into a blog post being crafted for later this week, I'll leave you with an old poem.... The tan fingers wrapped firmly around a silver, ridged flask as a child clinging to his mother. The cerulean silk kerchief peering from the satin-lined breast pocket of a tatty dinner jacket draped carelessly in stupor over a sun-bleached wicker chair. The hush crackle of a Duke Ellington record spinning heavy notes through the torn screen door. The sequential taps of leather shoes meandering to the olive sofa a resting place for hazy dejection.

Just had to get this off my chest today.... I often hear people in conversations speaking about how much they enjoy all sorts of music. I guess that's fair. It's possible, but, I'm quite sure, very unlikely. Do you really like everything? Really? You sir, in the black jeans, white tee, beret and purple scarf! Do you enjoy the musical intricacies of Biz Markie or The Fat Boys? I like many kinds of music. I'm not telling a lie. However, I don't like all kinds of music. I appreciate the talent of a "death metal" drummer, but I don't like "death metal". So sue me. I gave it a shot, and didn't like it. If we're playing with most modern rock styles, give me some Nightwish or Sonata Arctica, and I'm down. Okay, now that I've pushed that aside, the real point I want to get to is the eternal question thrown around in almost every music-based conversation - "What is real music?" Here's my answer- Who cares? No, really. I

Hey there friends and the such! Things have been a bit busy, but a new post will definitely be here early next week! Until then, have a great 4th of July weekend and take care! Also, try your utmost to be safe and at least moderately responsible...

I like salmon. I think it is one of the best fish to eat out there. It's just really good. So in continuing with my "every few blog posts is a recipe" trend, I give you a different twist on salmon. The prep time isn't nearly as short as my previous recipes, but I think you're ready. I believe in you. Baked Basil Pistachio Salmon Stuff you need: 3- 2oz Salmon fillets 1/4cup Pistachio nuts, shelled 3 cloves of garlic, peeled 3 bunches of basil, cleaned and stemmed 3/4cup of butter, softened at room temperature 1 small lime 1cup dry white wine Salt & Pepper to taste Ok , so: Preheat your oven to 400 degrees Fahrenheit. In a food processor, puree the pistachios, basil and garlic. Once well pureed, add the juice of one lime and the butter. Let this blend into a well-incorporated, smooth mixture. Put this mixture into a bowl and throw it in the freezer. Now, use some non-stick cooking spray to coat a medium (9 x 13) baking dish well. You can use butter if you would