My Top 9 Instagram Posts of 2021 (NSFW)

Happy (almost) New Year! At this time of year, it’s trendy for people to post their top 9 Instagram photos of the year. I figured I’d share mine too. Here they are, for the benefit of my friends and fans who don’t follow me on Instagram. And if you don’t, would you please consider giving me a follow at @jesse_jackman, and Levi too at @lkcrisp? Thank you!! (Melo doesn’t have his own Instagram account… yet!)

Instagram Top 9 (2021)

By the way, the app I used to create this collage is called Best Nine.

The First Time I Ever Saw Levi…

So it turns out I kinda had a crush on Levi two years before I ever met him. I’d completely forgotten about it, but I posted a picture of him way back in 2017, asking people if anybody knew who he was (along with a few choice emojis, like the drooling face one and the hearts-for-eyes one). Somebody finally identified him, but I never reached out. Luckily, fate brought us together two years later!

Here’s the post in its entirety. I’d completely forgotten about it, but found it the other day as I was searching for posts about Nasty Pig. It’s a fun read. Enjoy!

Drawn on Halloween: A Yan Herbe Retro-“spook”-tive

It’s hard to believe that the uniquely talented Yan Herbe from Nancy, France has been drawing me for almost 10 years now! Every year for the past sever years, he sends me a new original illustration on Halloween (as well as Christmas and Valentine’s Day), and while I always post them on social media, they’ve never been collected in one place… until now.

Thank you so much, Yan, as always!

Valentine’s Day, Illustrated

It’s hard to believe it’s been nearly 5 years since my friend Yan Herbe messaged me to politely ask if he could draw me. He’s crafted well over a hundred awesome works since then! He often draws Dirk and me as angels or devils, and always creates special ones for Christmas, Halloween, and Valentine’s Day. I’ve been meaning to post all of his drawings in one place… but for now — to celebrate the day — here are all of his Valentine ones.

Thank you, Yan… I’m honored to be your friend. Thank you for each and every thing you do.

“Back” in the Kitchen (or, “Bake to the Future”)… Recipe Included!

Now here’s a blog post I never thought I’d write.

I’m really not very good at baking. I used to do it more often — and when I did it, even though I fucked up a lot, I was rather proud of my occasional successes — and now after an extended break I’m just starting to pick it up again. And besides, few things in life give me quite the same satisfaction as somehow managing to whip up something without accidentally blowing up my kitchen.

So last week, when I was bored and hungry, I decided to see what I could bake from the limited ingredients that Dirk and I had on hand in our kitchen. We usually eat scrambled eggs and grilled chicken, and certainly don’t bake very often, so our pantry is pretty limited… but I found a recipe for blueberry quickbread online and decided to give it a go. And — if I do say so myself — it was actually pretty good, as evidenced by the fact that Dirk and I basically devoured the entire loaf in less than 30 minutes.

Here’s the recipe if you’re interested (courtesy of AllRecipes.com, with a couple of modifications by yours truly):

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar (can substitute a few packets of Splenda for some of the sugar to trim a few calories)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cups milk (I used almond milk)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen (or mix of blueberries and raspberries)
  • Splash of lemon juice
  • Preheat your oven to 350°F (175°C). Mix the flour, sugar[/Splenda], baking powder, and salt in a large bowl. Stir the milk, oil, egg, vanilla extract, and lemon juice into the flour mixture until the batter is just blended. Gently fold the berries into the batter (not too much or the bread will turn blue!)- and pour into a greased loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

    The quickbread only takes about 10 minutes to prepare and an hour to bake — the hour gives Dirk and me a chance to proactively work off some calories, link NSFW — but try to let it cool for at least half an hour before you try to remove it from the pan… if you have the willpower.

    If you do try out the recipe, please let me know how it goes in the comments below. I must say it’s been fun getting back in the kitchen… I think I’ll start doing it some more!