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Sixth Rule of Cooking Club (On On Gourmet Hash House Harriers)

When doubling Cajun recipes, don’t double the cayenne.

The On On Gourmet Hash House Harriers met again Saturday night, this time at the home of Giacomo “Hercules” Mandriano, where we were joined by Giacomo’s brother, Washington DC refugee Giuseppe “Pastoso” Mandriano, hiding from the wrath of the Blizzard of 2016. I usually know what people’s [...]

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On-On Gourmet Hash House Harriers

After a recent trail, while eight of us were cooling off at a local pub, our friend Master Meat Finder told us about the weekend she spent escorting a cookbook author who’d been a speaker at Tucson’s annual book fair. The author was Hugo Ortega, and he’d given MMF a copy of his new cookbook, [...]

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Recipe Call, Continued

The Half-Mind Cookbook recipe drive continues!

Yes, this exists (fortunately, though, not in the Half-Mind Cookbook)

Another hasher contributed to the cookbook today, adding a beer chili recipe that makes four gallons, perfect for a big hash feed. Thanks, Mother Ducker!

Do you have a great on-after recipe to share [...]

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Recipe Call

Bet you didn’t know there’s a hash cookbook on this site. It’s kind of hidden up at the top, behind a tab labeled “cookbook.” Pretty clever, eh?

Not actually a Half-Mind Cookbook recipe (photo credit: The Museum of Awful Food)

As anyone who has organized a hash picnic or on-after cookout knows, feeding the [...]

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Get Your Friends Drunk in the Morning

Breakfast or brunch-time hash party? Or just a party? This stuff kicks ass!

Bloody Mary Mix

Ingredients

Base 1 cup beef base 1 small bottle Tabasco Sauce Worcestershire Sauce, to taste salt & pepper, to taste celery salt, to taste 1/4 cup horseradish (not the creamy kind) The Rest 4 qts tomato juice vodka garnishes [...]

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Saturday Down Under Hash Cookin’

Yum . . . spag bog!

Several years ago, when I was putting the Half-Mind Cookbook together, an Australian harriette inadvertently posted a shopping list to the international hash e-mail list. The line that caught my attention said “mince for spag bog.”

Spag bog? That could only be some sort of Australian dish, right? Like [...]

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Saturday Hash Cookin’

Now that it’s getting cold . . . There’s nothing like Glüwein to warm hashers’ hearts!

Pick’n’Flick’s Glüwein (Hot Mulled Wine)

Ingredients

3 cups water 1 cup sugar 1 whole lemon peel 1 smidgen lemon juice 1 handful cloves (18 whole cloves) 5 cinnamon sticks 1 large bottle Lambrusco wine

Directions

Bring all ingredients [...]

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Saturday Hash Cookin’

You say potatoe, I say potato . . .

Now that cooler weather’s returned, hungry Hash House Harriers want hot food at on-afters. Baked potatoes are easy, filling, and tasty, and you can make it a group effort by asking others to bring the toppings. This is one of Pick’n’Flick’s most successful hash recipes.

If [...]

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