November is traditionally “National Novel Writing Month.” The goal is to write a short novel that is 50,000 words in length. I always have grand plans to attempt it and have started a number of times over the years but have never actually finished. (One day, I swear!)
Recently, I stumbled across a geekier take on it, called National Novel Generation Month. The goal of this particular project is to write code that can generate a 50,000 word novel instead. Hey, why not?
I published my code at the beginning of November for my project: The Complete Encyclopedia on 1,449.5 Random Ways to Make a Sandwich.
This book of 1,449.5 random sandwich recipes was created for NaNoGenMo (National Novel Generation Month) 2017. You can view the source code for this project on GitHub.
It uses data parsed from a 1909 book, entitled “The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich”, written by Eva Greene Fuller and now available for free in the public domain.
For this particular book, new sandwich recipes were generated using Markov chains created from the above text.
Please don’t try to actually make any of the sandwich recipes created with this process. However, if you do, please contact me and show me pictures.
Disclaimer: I cannot be held responsible for any health issues that may arise from eating any of these sandwiches.
There are definitely some interesting ones…
BUTTERED CHEESE AND OLIVE SANDWICH NO. 3
Use three slices of Swiss cheese, spread fresh butter and two tablespoonfuls of olive oil, the juice of two oranges and knead the mixture.
I made some vegetable kebabs tonight, based on this recipe (with slight modifications below). I found this via “What The Fuck Should I Make For Dinner?”
- 1 medium zucchini
- 1 red bell pepper, seeded
- 1 green bell pepper, seeded
- 1 red onion
- 1 box of cherry tomatoes
- 8 red potatoes
- 1/3 cup olive oil
- 1 garlic clove, minced
- ½ tsp dried oregano
- Pinch of crushed hot red pepper
- Boil the red potatoes for about 10 – 15 minutes so they slightly soften. Trim the zucchini and cut into 8 chunks. Cut the peppers into 1 inch (2.5cm) pieces. Peel the onion, and cut into wedges leaving the root end intact so that the wedges do not fall apart.
- Thread the zucchini, peppers, onion, tomatoes, and mushrooms in equal amounts onto 4 large or 8 small skewers. Whisk the oil, garlic, oregano, and hot pepper together in a small bowl with a fork.
- Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the kebabs on the broiler pan and brush generously with the garlic oil. Broil, turning often and brushing with the remaining oil, 10 to 15 minutes, until the vegetables are just tender. Serve hot or at room temperature, with any remaining oil drizzled over the kebabs.
We also cooked a side of quinoa as well. Serve with a red wine and it’s good to go! 😉
There’s only one possible reaction upon first seeing Jon Darsky’s pizza truck: Whoa. Hitched to a mighty rig that weighs 14 tons, Del Popolo begins serving Neapolitan pies this spring from its 5,000-pound oven. This much muscle comes at a cost—over $180,000 in all. The good news: Del Popolo is inimitable. “You’d have to be a fool to try and copy it,” says Darsky. “This thing was f*cking expensive.” Here, a few of the highlights.
I’ve been trying to cook a bit more lately and tried out this recipe for tofu and veggies in peanut sauce tonight. It was pretty awesome! The peanut sauce was especially tasty.
And of course, it went perfect with copious amounts of Sriracha.
We slightly modified the ingredients though and added garlic and and replaced the molasses with honey. The new recipe?
1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon of garlic
1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms, garlic, and tofu for 5 minutes.
2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, and honey. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.