Monday, December 12, 2005

IC BONS photos

Mesch-Mesch has posted photos from BONS. They're nice.

Enjoy them here.

19 Comments:

Blogger evan schenck said...

These pictures are really good, he is a superior photographer.

I had no idea I looked so insane. This is the first picture of myself I have seen since I grew a beard and I look like the green river killer or something.

12/13/2005 12:04 AM  
Blogger Unknown said...

I must be really hard to photograph. All my pictures always seem to be blury or in motion or in an odd position. Maybe I get too wired sometimes... I wish I had a picture from No Shame that doesn't seem awkward to show others

12/13/2005 9:34 AM  
Blogger Unknown said...

Hey since this is up... maybe we could do reviews of Best of! *Gasp* Lets do it!

12/13/2005 9:37 AM  
Anonymous Anonymous said...

YOU STOLE MY SOUL WITH YOUR WHITE MAGIC!!!!

Quite excellent photos, though...

12/13/2005 10:19 AM  
Blogger sonther said...

I dare you to do it Eli

12/14/2005 1:35 AM  
Blogger sonther said...

post a review that is

12/14/2005 1:35 AM  
Anonymous Anonymous said...

Yikes. That post makes me really uncomfortable, even as a "jokey joke".

12/14/2005 11:25 AM  
Anonymous Anonymous said...

Just so everyone knows, the cd's I gave out at BONS weren't finished at all. There was a big error on the disc, and the tracks weren't the final master. If anyone is interested in an "official" copy of the JAWS album, email me or facebook me or call me or whatever. I will try to get a replacement out promptly

12/14/2005 9:02 PM  
Blogger Unknown said...

I noticed that one song was repeated...

12/15/2005 10:47 AM  
Blogger fundalentilist her said...

Isn't it cute/predictable that practically everybody with a Facebook profile now uses their latest no shame pic as their profile picture? Who has the best one? My vote: Jamal, if he had a Facebook.

12/15/2005 2:26 PM  
Blogger evan schenck said...

Danielle--
They're using them because the pictures are awesome. Except for mine, I think I look weird(er than usual) and you can't really see my face in it. But this is my fault, not Meschials.

12/15/2005 11:28 PM  
Blogger Unknown said...

I edited mine so that I wouldn't be exactly like everyone else plus there has never been a normal picture that has made me look good...ever.

12/15/2005 11:51 PM  
Blogger Unknown said...

Okay Tim here is my review:
SPOILERS AHEAD












Cherry Filling

3 (14 1/2-ounce) cans OregoN® red tart cherries in water
2 1/2 tablespoons minute tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter, melted



Pie Crust

All-purpose flour
3/4 teaspoon salt
1/4 cup ice cold water
3/4 tablespoon apple cider vinegar
3/4 cup Crisco® solid vegetable shortening


1. Preheat oven to 400 degrees.
2. Filling: Drain cherries. In a large bowl, mix cherries,

tapioca, sugar, salt and melted butter.





Canned cherries work

well in this recipe.


3. Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty

into bowl.







Sifting flour into the cups is the secret! Then level them off.

I only sift the flour into the measuring cups for pie crust!

For all other recipes, use the dip and sweep method.


4. Stir in salt. Take out 1/3 cup of the mixed flour

and place in a small bowl. To the 1/3 cup flour, use a fork to

add the water and vinegar. Place the paste in the refrigerator.





Place ice in water, then measure for

ice cold water.



5. Cut shortening into remaining flour using mixer on low

speed.





A mixer works well for this step.



6. Stir in flour paste with fork. Divide dough in half.





The best crust is just about to be made :)



7. Roll half to fit a 9-inch pie plate.





Use plenty of flour. This is real pastry making...no photo shoot here!



8. Roll remaining dough into a

rectangle; cut into ten 1/2-inch strips for a lattice top or roll

into a round and use a lattice cutter.

Cutting the strips by hand makes

this pie look more rustic


9. Pour filling into unbaked pie crust. Weave strips across pie,

securing with water at each edge. Trim edges with a knife.

Bake in preheated oven, 45 minutes to an hour or until pie is
bubbling in center. Let sit 30 minutes before serving.

Now, wasn't that easy as pie :) You can use this same crust for any pie.
Makes 8 slices.

12/23/2005 12:10 PM  
Blogger stephen said...

Eli, you never cease to frighten/amuse/confuse me.

12/23/2005 2:58 PM  
Blogger Unknown said...

It's what I'm best at! When have I frightened anybody though?

12/24/2005 1:22 AM  
Anonymous Anonymous said...

Aw, look at how cute we all are!

12/30/2005 9:44 PM  
Anonymous Anonymous said...

You know what I just noticed? I pretty much look better as a ghost than a non-ghost. Hmm... It's gonna ROCK when I'm dead.

1/02/2006 12:48 AM  
Blogger Unknown said...

Hey everyone. So I am like trying to move to Iowa City and not having any luck. So does anyone need a roommate for spring? Or do you know someone who needs a roommate? If so give them I email. eli-wilkinson@hotmail.com. Whatev. See y'all at the next no shame. I got to get writing!

1/10/2006 7:30 PM  
Anonymous Anonymous said...

Adam Hahn giving a black power salute is just cool.

1/26/2006 2:21 AM  

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