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Jul 22, 20151 comment


The French Annex celebrated Bastille Day in a big way this year! The staff pulled numerous all-nighters to prepare for the grand festivities, the largest of which they cannot wait to share with Operatives from the rest of the world! But they have informed us that because it is a very big secret (kept in the same vault as the scrolls!), we will have to send extra security to Paris in preparation. We will be deploying all non-lifeguarding Sweepers and Cleaners to the City of Lights in preparation for this big reveal. Management warns all employees that bribery of any member of the Tower or Triumvirate will result in a swift trip to see Mr. Raines’s personal collection of animal-print undergarments.


We have been asked to share with the staff that the library system will be holding its annual book sale in the lobby next week, and all are invited! In addition to great books, there will be wonderful gifts for sale, including a copy of the film Ski Patrol autographed by its writers,
blank red notebooks for all your journaling needs, and extra large bag of lollipops (courtesy of Brigitte). We encourage you all to come out and support the great cause! The department with the biggest turnout will win a pizza party at Mr. Lyle’s expense (just don’t tell him that).


The Psychogenic Research Department is offering very precious time with its Director, Dr. Sydney, to air out any grievances, discuss any personal problems, or describe those feelings of unrequited love you have for your co-workers. Fear not, we will treat your sessions with extreme confidence (right, Broots?) and there will be no impact on your official Centre Employee Record. To sign up, email today!

Recipe – Posole

We have received numerous requests for the delicious recipe shared by Mr. Gazp, husband of Mr. Parker’s personal secretary. The delicious soup, Posole, is great as the temperature cools down in Blue Cove this fall. ENJOY!



  • 3/4 cup dried chiles de arbol
  • 4 or 5 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Kosher salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 3 15 -ounce cans white hominy, drained and rinsed
  • Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping


Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.




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