Kirk
Name: Kirk
Disorganization Number: μ
Gamer Handle: Squidwalk
Geekery: 10+ years of Team Fortress experience, getting laid exclusively via relationships developed online, film & theater criticism, epistemological philosophy, created high-school anime club, work in ubiquitous augmented reality systems, running WoD & nWoD games, kissed a guy while we were cosplaying Fruits Basket characters for a stick of giant strawberry Pocky, once played Disgaea for 14 hours without eating in Angelo's room while he slept through 7 of them
Jobs in DO XIII: Home Base-renter, chef, instigator, voice of madness and hysteria
Favorite Video Game: Different games serve different purposes. That said, Persona 3: FES.
Favorite Anime: Ghost Hound
Favorite Movie: Brick
Favorite Pro Author: Neil Gaiman
Favorite Print Comic: DMZ
Favorite Webcomic: Scary-Go-Round
Turn Ons: self-referentialism, discontinuous narrative, cross-religious iconography, film noir, girls with sight impediments
Turn Offs: non-self-parody voiceovers, exposition, non-developing plots, pop anything, sunlight
Backstory:
Gaelic Chops
- 4 lamb leg shoulder chops, cut 1/2 inch thick
- 1 tbsp. butter
- Salt and freshly ground black pepper
- 1/4 c. whipping cream
- 1 tbsp. Irish whiskey
- Watercress or snipped parsley (optional)
Trim excess fat from chops. In a 10 inch skillet, brown chops on both sides in hot butter. Sprinkle chops lightly with salt and pepper. Reduce heat. Cover, and simmer for 15 minutes, adding a little more butter, if necessary. Remove chops to a heated serving platter; keep warm.
Spoon excess fat from pan juices. Stir in whipping cream and whiskey. Heat gently until hot, stirring up the brown bits in skillet. DO NOT BOIL! Immediately pour the cream sauce over lamb chops. Garnish with water cress or parsley, if desired. Makes 4 servings.