Hey there I'm MDT, currently occupying the right now and tryin' to make it to the not yet. Louisiana born, proud resident of our nation's capital - this is the product of my constant partial attention.
Other stuff I get up to:
Small Press Expo
I am the director for digital strategy for the nation's premier independent cartooning and comic arts festival.
The Daily Caveat
If you're into the whole white collar crime investigation thing you might enjoy this continuing ode to my old line of work.
Community in Practice
Keeping those new media skills sharp with interesting articles, resources and commentary focusing on
social communication and digital marketing strategy.
Real True Sound
I highly suggest you check out our group music tumblage. Telling you what you want to hear since 2009.
Fantastronauts
Spacesuits are awesome. Try and deny it. You will find many here.
I Like Watches
Maybe you do too?
HIRE MDT
I've been known to develop award-winning online resources that are used by millions every year. I've also directed highly successful online outreach campaigns. I'd love to help you do the same. Please do get in touch to receive credentials and recent work samples.
This is a re-post of a cartoon I made with the help of my friend, Matt Sessions.
It’s an adaptation of one of my mini-comics, ‘Luis vs. The...
Buster Keaton illustration, Cinéa-Ciné pour tous Magazine, June 1 1926
Commodores - Nightshift
“…gonna be some sweet sounds, coming down…”
Released in January 1985.
It’s Friday & I am so glad.
Voyage to the End of the Universe (1963)
I have serious political differneces with this gumbo recipe.
Where is the green onion?
Scallions are more than garnish to my people!
All that garlic?
Good heavens.
Simmer 20 minutes?
How about all damn day!
Egads!
Seafood Gumbo
Remember that roux recipe? And that shrimp stock recipe? Well, now’s the time to use them!
Gumbo is one of my favorite dishes from back where I grew up. Warm and filling, it makes a wonderful winter meal to share.
The trick to good gumbo is making a good roux. After that, the rest is easy. The dark, caramel flavors of the roux are the foundation of this dish.
The type and amount of seafood you use in this is flexible. Usually, I just buy whatever’s on sale. For fish, I’ve used catfish, tilapia, flounder, and cod. Any white fish will work fine here. If you’re feeling like a treat, crab meat is a wonderful addition.
And I’m serious about the filé. If you can find it, it adds a flavor that you can’t get any other way. It also serves as a thickener (in the absence of okra), so it changes the texture as well as the flavor. Try to find it!
(via wormulus)
i could reeeeaaaaalllllyyy go for some gumbo right now. except not with seafood. i don’t like seafood. *please don’t...
I have serious political differneces with this gumbo recipe. Where is the green onion? Scallions are more than garnish...