Timothy McSweeney’s Internet Tendency: McSweeney’s Recommends

This is the cryptic and odd image that McSweeney's uses for its logo.

I went googling for something or other and one of the links was to this.

Timothy McSweeney’s Internet Tendency: McSweeney’s Recommends.

I regained my sense of time after several minutes, and had only scrolled about a third of the page. This is a huge list of podcasts, books, movies, foods, music, experiences, and ideas. You’ll recognize some of them, and think the list is smart, so you’ll keep scrolling to find more familiar items. In the meantime, you’ll find out about more things worth checking into. An honorable time sink.

Creamy Chicken Liver Pâté

credit for photo of pate on cracker Evan Sung for The New York Times

Creamy Chicken Liver Pâté

  • 10 to 15 peppercorns
  • 2 allspice berries
  • 1 clove
  • 4 coriander seeds
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 pound chicken livers
  • Salt
  • 1/3 cup cream
  • 1 to 2 tablespoons brandy
  • Bread or crackers for serving.

    1. In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.

    2. Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.

    3. Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.

    4. Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.

    Yield: 8 to 10 servings.

    Via the New York Times.


The Single Barrel is smooth, with a bits of honey and caramel.
Also smooth, with a bit less of the honey, but I love it.
Since my brother gave me a nice bottle of Balvenie Single Barrel last year, I’ve tried other single malts: Laphroig, Macallan, Auchentoshan, and a few others. There’s much to be said for the very smoky Laphroig, and the Auchentoshan is very nice too, but Balvenie continues to be my favorite, both the single barrel he gave me (long gone, alas) and the 12-year-old double barrel.