Echo Fox Three

Saturday, August 27, 2016

Now for a Little Walk on the Darkside

There are a few good links around for those of you who want to take a little walk on the darkside. For one, a lovely Cthulhu blog called Lolthulhu, offering up a lot of nuttiness and some terrific art.

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Friday, August 26, 2016

The Thought For Today

"All I need to make a comedy is a park, a policeman and a pretty girl." - Charlie Chaplin

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noadi on Etsy - Noadi's Art on Etsy, Polymer Clay Jewelry & Sculpture

noadi on Etsy - Noadi's Art on Etsy, Polymer Clay Jewelry & Sculpture


If you like earrings and necklaces of things with too many arms/legs, this is the Site for you.








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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 25, 2016

The Thought For Today

"I busted a mirror and got seven years bad luck, but my lawyer thinks he can get me five." - Steven Wright

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Star Wreck: In the Pirkinning :: Watch the Sci-Fi Parody film online : Download the Star Wreck Movie or get it on DVD!

Star Wreck: In the Pirkinning :: Watch the Sci-Fi Parody film online : Download the Star Wreck Movie or get it on DVD!

"Star Wreck is a feature-length science fiction parody made in Finland. The film took seven years to make, but in the end we had a film with amazing special effects, action and lots of dark humor. Go and download the movie, it's free. If you like the film, you can also get it on DVD." It's been downloaded over 8 million times (including by me) and is kickass funny: WATCH IT! And don't forget to check out Iron Sky while you're there.

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Wednesday, August 24, 2016

The Thought For Today

President Jimmy Carter's irrepressible mother Lillian Carter loved to poke fun at her family. When the 1980 Democratic Convention nominated her son for a second term as president, Lillian said, "Sometimes when I look at my children, I say to myself,'Lillian, you should have stayed a virgin.'"

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FOOD!

A really GREAT animated Site on food and cooking is http://www.8legged.com/. You'll be entertained by Tako the octopus, your host. There are 8 full episodes plus 1 short. Each episode has a complete, REAL recipe. Even if you're not planning to cook anything more complicated than a TV dinner, they're great fun to watch. Especially if all you're having to eat is that TV dinner.

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Tuesday, August 23, 2016

The Thought For Today

“Writers fish for the right words like fishermen fish for, um, whatever those aquatic creatures with fins and gills are called. 
”  ― Jarod Kintz

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Rec: Spicy Sauteed Calamari Over Pasta

1 lb squid
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper


Give the squid a good rinse after you cut them into 1/2 inch
rings. Be sure to drain out the rinse water in a strainer.
Heat the extra virgin olive oil in a wok or shallow saute pan.
Add chopped garlic to the oil and cook until the garlic begins
to become translucent or browns up a little. Add the calamari.
Add tomato paste, red pepper, salt, pepper. Saute on
MEDIUM heat for 8 minutes. Add a handful of italian
parsley. Saute on MEDIUM heat for 2 more minutes.
Serve with some additional parsley over pasta.


Serves 4
Squid will become rubbery if reheated

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Rec: Squid In Red Wine Sauce

3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional



Put 2 tablespoons olive oil in a large skillet with a lid, and turn
the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
until lightly browned. Add the squid and stir, then lower the
heat, and add the wine. Stir, add the thyme, and cover. Cook
at a slow simmer until the squid is tender, about 45 minutes.
Uncover, season with salt and pepper to taste, raise the heat,
and cook until most but not all of the liquid is evaporated.
Stir in the remaining olive oil, garnish with parsley, and serve.


Serves 4
Squid will become rubbery if reheated

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Rec: Squid With Chilis And Greens

1 1/2 pounds cleaned squid
3/4 pound, approximately, bitter greens like
collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)


Separate squids' tentacles from bodies. Slice bodies into rings;
cut tentacles in half if large. Rinse, and put in a strainer. Strip
greens' leaves from stems; discard thickest stems. Chop, rinse
and dry; you want about 4 cups. Put oil in a broad, deep skillet
over HIGH heat. Add chili and garlic, and stir until they sizzle.
Add greens, and cook, stirring, until wilted, 2 minutes. Add
squid and a large pinch of salt, and cook, stirring occasionally,
until squid gives up its liquid and becomes opaque, about 2
minutes. Taste, and adjust seasoning, adding soy sauce or
nam pla if desired. Serve immediately.



Serves 4
Squid will become rubbery if reheated

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Rec: White Beans With Squid And Broken Noodles

Salt
4 tablespoons extra virgin olive oil
4 cups cooked or canned white beans, with about
a cup of their liquid
3/4 to 1 pound cleaned squid, cut up
Black pepper
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)



Bring a medium pot of water to a boil, and salt it. Meanwhile,
put half the olive oil in a medium saucepan over MEDIUM heat.
A minute later, add the beans and their liquid. Bring to a boil,
stirring, and add squid, along with some salt and pepper.
Reduce heat to a simmer, and continue to cook, stirring
occasionally. When water boils, cook the noodles until they
are barely tender, about 5 minutes. Drain, and add them to
the simmering beans. Cook, stirring occasionally, until the
squid and noodles are tender, adding a little liquid if necessary.
(Do not add liquid prematurely -- the squid will produce a lot
on its own.) When just about done, add garlic. Cook it just long
enough to take the edge off its rawness. Spoon the mixture into
4 dishes, garnishing with parsley and sprinkling with remaining
olive oil.



Serves 4
Squid will become rubbery if reheated

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Rec: Braised Squid With Artichokes

1 lemon
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish


To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.




Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.



Serves 4
Squid will become rubbery if reheated

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Monday, August 22, 2016

The Thought For Today

"A lot of fellows nowadays have a B.A., M.D., or PH.D. Unfortunately, they don't have a J.O.B." - Fats Domino

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Amazon.com: Absolutely MAD Magazine - 50+ Years: Software

Amazon.com: Absolutely MAD Magazine - 50+ Years: Software

Know any Mad Magazine fans? THIS is the gift to give them. Over 50 years (with extras) on DVD. We are talking HOURS of enjoyment here. And the price isn't too painful.

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Sunday, August 21, 2016

POOR DEANO!


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Saturday, August 20, 2016

Sad, Sweet "West Coast"

And now for something completely different -- from me, at any rate -- a music video! This is a little song that is apparently very popular in New York right now because of all the bi coastal relationships between the Big Apple and La La Land. I can't say I think the video is much but the song is nice. Are there any of us out there who haven't had a long distance relationship and can't relate this song?

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Friday, August 19, 2016

The Thought For Today

"When a woman marries again it is because she detested her first husband. When a man marries again it is because he adored his first wife. Women try their luck; men risk theirs." - Oscar Wilde

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True Companion

Hmmmmmm, a sexbot. She won't lie to you, insult you, eat you out of house and home or max out your credit cards? And never a headache for only $995? What's not to love? I'll take two, please. And there's one for the ladies too. Not sure if he'll do the dishes, though.



http://truecompanion.com/

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"Rotting my mind on the Internet so that YOU don't have to."

Sunday, August 07, 2016

POOR DEANO!


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Saturday, August 06, 2016

HAPPY BIRTHDAY DEANO!

And its THAT time again. Congrats on making bail.

"Birthday"
They say it's your birthday
It's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you

Ah
Ah
Ah
Come on
Come on

Yes we're going to a party party
Yes we're going to a party party
Yes we're going to a party party

I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Dance yeah

Oh
Come on

I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Oh dance! Dance

They say it's your birthday
Well it's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you

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Sunday, July 31, 2016

POOR DEANO!


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Saturday, July 30, 2016

Shiny Balls of Mud

Apparently kids in Japan have a strange past time. We made mud pies, they make ... mud art. You, too, can make hikaru dorodango by following these simple directions. Let me know how well you do, heh heh heh.

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Friday, July 29, 2016

The Thought For Today

"Most folks are about as happy as they make up their minds to be. " - Abraham Lincoln

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Welcome to Improbable Island

Welcome to Improbable Island


Well it's Weird Friday again and I have no idea what to say about this Post, so I'll quote them. "You've been drafted into a war against a machine called the Improbability Drive. It lives somewhere in the jungle, over there. Improbability is leaking out of this bloody thing like radiation, so we've got to blow it up. The whole war is being televised, you've noticed the cameras already, so try not to do anything stupid while the world watches. Your head hurts because the guys who burst into your living room with sticks and a great big sack probably hit you a bit too hard, and you might have landed badly when they tossed you out of the plane. You survived the fall without a parachute because of the Improbability Bubble surrounding the island, which makes the air notably denser about forty feet above sea level. You're naked and unarmed because everything that penetrates the Improbability Bubble gets changed in rather amusing ways, and we didn't want to take that risk. There's blood on my boots because I came across some monsters on the way over here - yes, monsters, stop gawping, you'll get used to them - and you'll either pick up the rest as you go along, or you'll die in a very entertaining fashion." She smiles. "Either way, it'll make for great television."

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 28, 2016

The Thought For Today

"Humor is just another defense against the universe." - Mel Brooks

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HAPPY BIRTHDAY NASA!

For the Benefit of All

http://en.wikipedia.org/wiki/NASA

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Wednesday, July 27, 2016

The Thought For Today

"If you make it plain you like people, it's hard for them to resist liking you back." - Lois McMaster Bujold

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Demotivational Posters Pictures

Funny stuff. Just perfect for any early morning.

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Tuesday, July 26, 2016

The Thought For Today

“When the food runs out, the family reunion is over. It’s cool that out of all my relatives, I’m the only cannibal. 
”  -    Jarod Kintz

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Rec: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

5 ounces foie gras pate
8 skinless, boneless chicken thighs
3 tablespoons Worcestershire sauce
5 ounces thinly sliced Italian prosciutto
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
3 tablespoons corn oil



Cut pate into 12 rectangles, and place onto a plate lined
with plastic wrap. Place into the freezer. Combine chicken
thighs and Worcestershire sauce in a bowl. Seal with
plastic wrap, and place in refrigerator to marinate for
1 hour. Gently fry the prosciutto in a large, nonstick
skillet over medium heat until crispy. Drain, cool and
crumble into a bowl. Season with garlic powder to taste
and set aside. Preheat oven to 350 degrees F (175
degrees C). Remove chicken thighs from the marinade
and pat dry with paper towels. Discard marinade. Lay
the chicken thighs out flat on a clean work surface.
Season with salt and pepper, then sprinkle crumbled
prosciutto in the center. Place a cube of pate on top of
the prosciutto, then wrap the thigh around the filling
and secure with toothpicks. Heat corn oil in a large
skillet over high heat. Place thighs into oil, and cook
until browned all over, about 5 minutes. When browned,
place thighs seam side down into a glass baking dish.
Bake in preheated oven until the chicken is no longer
pink, and the juices run clear, 25 to 30 minutes,
depending on size.



Serves 4
Will not reheat well

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Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

2 boneless chicken breasts, cut into strips
2 tablespoons butter
1 cup cream
4 ozs foie gras
1/4 lb capellini



Heat 1 tablespoon of the butter in a sauté pan and cook
the chicken breasts until they are tender, but not brown.
Lightly salt the chicken, remove from the heat and keep
warm. Add the cream to the same pan and bring it to a
simmer. Rub a tablespoon of foie gras pate together with
a tablespoon of the warm cream, add into the sauce.
Meanwhile cook the capellini in boiling, salted water.
Drain the capellini and toss with 1 tablespoon of butter.
Add some small cubes of foie gras pate to the pasta.
Make a bed of the pasta on a hot platter and arrange
the chicken on top. Pour the sauce over all and serve.



Serves 2
Will not reheat well

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Rec: Microwave Mushroom Gizzards

2 lbs chicken gizzards
1/2 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 10.75 oz can condensed cream of mushroom soup
1 10.75 oz can water


Clean and rinse gizzards trimming off any green material.
Placed cleaned gizzards in a large bowl. Mix flour, paprika,
salt and pepper together in a small bowl. Pour mixture onto
gizzards and toss well to coat. Heat oil in a large skillet
over MEDIUM HIGH heat. Brown coated gizzards in oil, drain
and place in microwave container. Mix together soup and
water in a medium bowl. Pour over gizzards, cover and
microwave on HIGH for 15 minutes. Stir, replace cover and
cook on HIGH for another 10 minutes. Check for tenderness.
If still too firm, recover and cook on HIGH for another 5
minutes. Let rest and set for 5 minutes after cooking before
serving.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Chicken Naranja

Naranja is Spanish for orange, so this is simply Chicken with Oranges. But Chicken Naranja sounds better because the recipe calls for orange juice, and somehow Chicken with Orange Juice just doesn't sound as tasty. This is quick to prepare and is tasty. I found it in a magazine twenty years ago, credited to Laura Alvarez of San Francisco. This recipe serves two, but can easily be doubled. Any sort of rice makes a nice side dish for this, and looks especially good placed on a bed of white rice. Add a green salad for a complete dinner.

Any preferred pieces of chicken may be used to make this. I prefer the lower calorie option of boneless, skinless chicken breasts. Any type of orange juice may be used, but I like it best with freshly squeezed orange juice. Some ingredients can be substituted if you don't have the called for ones on hand, such as crystallized ginger for fresh ginger, frozen orange juice instead of fresh, celery seed instead of fresh celery, and of course the garnish can be dropped. Also, you can add
a couple of drops each of red and yellow food coloring to get a more orangey color.



Chicken Naranja



Two chicken breasts
1/2 cup orange juice
1/4 cup soy sauce
1/6 cup packed brown sugar
10 slices fresh ginger root
1 cup sliced celery
1 tablespoon cornstarch mixed with 1/4 cup water
Orange slices and fresh parsley for garnish


Preheat oven to 350 degrees. Arrange the chicken in a baking dish, skin side up if using chicken with skin. Mix the orange juice, soy sauce and brown sugar and pour over the chicken. Sprinkle the ginger root and celery on and around the chicken. Bake for about 15 minutes. Remove the chicken from the baking dish and stir in the cornstarch mixture. Replace the chicken breasts and bake about 10 minutes longer until the chicken is tender and the sauce has thickened. Garnish with the orange slices and parsley to serve.


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Rec: Golden Chicken Breasts with Coleslaw

4 boneless skinless chicken breasts (7 oz. each)
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons all-purpose flour
1 whole beaten egg
1 cup Panko (fine bread/cracker crumbs)
1/4 cup shredded mozzarella cheese
2 teaspoons parsley, finely chopped
4 teaspoons grated Parmesan cheese

Coleslaw

2 cups shredded cabbage
1/4 cup thinly sliced onion
1/4 cup shredded carrots
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Garnish

1 teaspoon parsley, chopped
1/4 cup parsley cut into 1 inch lengths




Salt and pepper chicken breasts and coat with flour. Dip
them in the egg and then the Panko or fine breadcrumbs.
Place parchment paper or wax paper (coated side up) on
a microwave-safe plate (12 inches in diameter). Place the
chicken breasts on it and sprinkle with mozzarella and
Parmesan cheese. Place a microwave bacon rack in the
microwave oven. Cover the chicken plate with a vented
microwave lid and center it on the bacon rack. (Turning
over the chicken is unnecessary, because placing bacon
rack allows the microwaves to cook from the bottom.)
Cook on HIGH (1200W) for 8 minutes or until chicken
breasts are tender. Take the chicken breasts out and
place them on a baking sheet. Cook them in a toaster
oven until the surface turns golden brown. To make the
Coleslaw, combine vinegar, olive oil, salt and pepper in
a bowl. Stir until the salt dissolves. Add the coleslaw
vegetables and mix well. Sprinkle finely chopped
parsley on the chicken and garnish with parsleys
sprigs. Add coleslaw on the side and serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Sunday, July 24, 2016

POOR DEANO!


Saturday, July 23, 2016

Happy Batman Day!

http://en.wikipedia.org/wiki/Batman



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Friday, July 22, 2016

The Thought For Today

"Yet each man kills the thing he loves, from all let this be heard. Some does it with a bitter look, some with a flattering word. The coward does it with a kiss the brave man with the sword." - Oscar Wilde

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MURDER MOST FOUL!

And, of course, the murderers were never punished...

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 21, 2016

The Thought For Today

"Humor is by far the most significant activity of the human brain." - Edward De Bono

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How Much Does It Really Cost to Be Batman?

And Gizmodo answers the question: "How much does it REALLY cost for all of his cool toys?"

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Wednesday, July 20, 2016

The Thought For Today

"A coward is a hero with a wife, kids, and a mortgage." - Marvin Kitman

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Holy Funny Bone, Batman!

Herewith, the top 15 unintentionally funny comic book panels ... at least according to blogger Evil Richard. He has some pretty good picks here, although his blog doesn't completely display some of the panels on my browser. Maybe he could adjust them for all browsers?

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Tuesday, July 19, 2016

The Thought For Today

"Humor can be dissected as a frog can, but the thing dies in the process and the innards are discouraging to any but the pure scientific mind." - E.B. White

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Rec: Microwave Meatloaf

Meatloaf

1 1/2 lbs lean ground beef or ground turkey
8 ozs tomatoe sauce
1 egg, slightly beaten
1 cup quick-cooking rolled oats
1/4 cup minced onions
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper

Sauce

1/3 cup catsup
1 teaspoon worcestershire sauce
1 tablespoon brown sugar


Combine meatloaf ingredients in a bowl and mix with
(clean) hands until well mixed. Pat into a 9 x 5 microwave
loaf pan. Cook in microwave on HIGH 6 minutes. While
cooking, combine sauce elements into small bowl and
whisk until mixed. At the end of the 6 minutes pour
sauce over the loaf and continue cooking on HIGH for an
additional 5 to 7 minutes. (For a firmer loaf, decrease
tomato sauce to 6 ozs).

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hobo Dinner

In a large frying pan, combine:
5 - 6 bratwurst, kielbasa, or Italian sausage
1/2 C. water

Cook over medium high heat for about 5 minutes, until
partially done, turning frequently. Add additional water
if needed. Remove sausage from pan and set aside.

In the same pan, cook until slightly soft:
1 small head cabbage, sliced into bite-size pieces
1 lg. sweet onion, sliced
1 lg. clove garlic, chopped
1 teaspoon Old Bay seasoning

Put prepared sausage in bottom of large (5 -6 qt.)
crockpot. Add cabbage mixture.

Then top with:
6 ears of corn, cut in half

Cook on LOW setting for 4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Bourguignon

1 lb sirloin tip roast, cut in 1/2-inch cubes
1/2 cup red wine
1/2 cup water
1 (10 1/2 oz) can cream of mushroom soup
1/2 (2 1/2 oz) package dry onion soup mix
1/4 lb mushrooms, sliced
1/4 cup green peppers, chopped
1/4 lb white pearl onions
1/4 teaspoon garlic powder
chopped fresh parsley


Put beef in crockpot. Mix other ingredients, excluding
parsley, together well in a bowl. Pour over beef and cook
in crockpot for 6 to 8 hours on LOW. Best served over
rice or noodles with parsley as a garnish.

Serves 2
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Winter Harvest Beef Stew

1(3 to 4 lbs.) chuck roast, cut into cubes
1/2 teaspoon salt
1 teaspoon pepper
1 small rutabaga, peeled and cut into small cubes
2 large potatoes, cut into cubes
1 large onion, sliced
2 celery stalks, chopped
1 (10 1/2 oz.) can stewed tomatoes
1 (0.75 oz.) packet Cajun brown gravy mix
1 (16 oz.) pkg. frozen mixed vegetables


Put roast cubes into slow cooker and add all other
ingredients in the order listed. Cook on LOW for
6 to 8 hours and spoon into large soup bowls.
Serve with hot croissants or French bread.

Serves 4 to six
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hungarian Goulash

2 lbs. round steak cut into 1/2-inch cubes
1 1/2 teaspoon sweet paprika
1 can (14 1/2 oz.) tomatoes
2 tablespoon all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon dry thyme
1 minced garlic clove
1 cup chopped onion
1 teaspoon salt
1 cup sour cream


Put steak cubes, onion and garlic in Crockpot.
Add flour and stir to coat steak cubes. Add salt,
pepper, paprika, thyme and tomatoes. Stir well.
Cover and cook on LOW for 8 to 10 hours. Add sour
cream 30 minutes before serving. Stir in thoroughly.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, July 18, 2016

The Thought For The Day

"Never try to make anyone like yourself. You know, and God knows, that one of you is enough." - Ralph Waldo Emerson

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The Batman At Twitter

Name: The Batman

Location: The rooftop behind you.

Bio: I clean criminal filth from the streets of Gotham. You're welcome.

He updates frequently.

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Sunday, July 17, 2016

TO HELL WITH IT!



TODAY IS MY BIRTHDAY AND I'M TAKING IT OFF. Thanks for all the presents folks. No, wait - there weren't any! Now excuse me while I go get drunk.

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Saturday, July 16, 2016

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

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Friday, July 15, 2016

The Thought For Today

"Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes." — Jack Handey

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NSFW Welcome To The Land Of NSFW Comics

NSFW NSFW The sad, sad story of Chi-Chi-Chan. Hell, I think it's funny. NSFW NSFW

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 14, 2016

The Thought For Today

"A little bird told me," she said. I tried to figure out how a bird could possibly care about what I was doing and then, tell my mother. I went out and looked up...Sure enough, they were up there flying around ready to squeal." - Bill Cosby

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adoption centre - bunnyhero labs

adoption centre - bunnyhero labs

Where you too can adopt a free virtual pet. They're a lot less expensive and messy than the flesh and blood kind. And they poop a lot less too.

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Wednesday, July 13, 2016

The Thought For Today

Lady: "Are you really a man?"

WC: "Well, I've been called other things." - W.C.Fields

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Make Your Own Cool Summertime Drinks

Make your own Frappuccino, Iced Mocha, Jamba Juice, Slurpee and Thai Iced Tea at home.

And here's a Link to a recipe for Harry Potter's Butterbeer. Enjoy.

http://apnews.myway.com//article/20100630/D9GLR9TG1.html

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Tuesday, July 12, 2016

The Thought For Today

"Just between you and me, I think "everything" bagels are making a lot of promises they can’t keep." - Kevin Tor

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Rec: Spaghetti With Squid And Tomatoes

11 ounces spaghetti
1 tablespoon olive oil
4 scallions, cut in half, then sliced thickly lengthways
2 garlic cloves, crushed
1 1/4 lbs tomatoes, roughly chopped
7 tablespoons white wine
12 ounces baby calamari, and squid tubes, sliced into rings
2 tablespoons chili oil
1 tablespoon parsley, chopped



Bring a large pan of salted water to the boil and cook the
spaghetti according to instructions. Heat the olive oil in a
frying pan, then add the scallions and cook over a
MEDIUM heat for 3 to 4 minutes until beginning to soften.
Add the garlic and tomatoes and continue to cook for 5
minutes until they're soft but keeping their shape. Pour in
the white wine, bring to the boil, then add the squid and
cook for 2 minutes. Drain the pasta, return to the pan and
stir the chili oil through it. Stir the squid, squid tubes and
scallion and tomato sauce into the drained spaghetti, along
with the chopped parsley. Serve immediately. Best Served
with green salad and lemon wedges to squeeze over.


Serves 2 to 4
Squid will become rubbery if reheated

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Rec: Squid With Tomato And Green Peas

1 medium onion, peeled and finely chopped
3 tablespoons olive oil
2 cloves garlic, peeled & finely chopped
2 tablespoons finely chopped flat leaf parsley
1 (15 5/8 ounce) can chopped tomatoes
31 3/4 ounces small squid, cleaned
salt and black pepper
12 1/3 ounces fresh peas or frozen peas



Put the olive oil and onion into a flameproof casserole. Saute
over a MEDIUM heat, stirring occasionally, for about 10
minutes until it begins to soften and turn golden. Add the
garlic and cook for 2 minutes, then add the tomatoes and
half of the chopped parsley. Cook at a gentle simmer for
10 to 15 minutes until the tomatoes begin to thicken.
Slice the cleaned squid into 1 inch rings. Divide the tentacle
clusters in half. Add to the casserole. Season with salt and
pepper. Stir well, cover and simmer gently for 20 to 30
minutes until the squid is tender. Stir in the peas, season
again and cook for a few more minutes until they are done.
Stir in the remaining chopped parsley and serve with plenty
of crusty bread to mop up the sauce.


Serves 4 to 6
Squid will become rubbery if reheated

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Rec: Potato And Baby Squid Stew

3 tablespoons olive oil
1 onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1 large tomato, seeded and chopped
1 bay leaf
1/2 cup dry white wine
1 lb potato, peeled and cut into 1 inch cubes
1 1/2 cups fish stock or bottled clam juice
1 pinch saffron thread, crushed
1 lb baby calamari, cut into 1 inch rings
buttered noodles




Heat olive oil in large skillet over MEDIUM heat. Add onion,
peppers and garlic and saute 10 minutes. Add tomato and
bay leaf and saute 3 minutes more. Add wine and boil until
reduced by half, about 4 to 5 minutes. Add potatoes, fish
stock and saffron and cook until potatoes are tender, stirring
occasionally, about 20 minutes. Add squid and simmer until
cooked through, about 2 minutes. Season to taste. Serve over
buttered noodles.



Serves 2 to 4
Squid will become rubbery if reheated

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Rec: Greek Stuffed Squid Hoods

120 g fresh sourdough breadcrumbs (2cups)
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve



Combine the breadcrumbs, feta, olives, chilli and oregano in a
bowl and season with salt and pepper. Spoon the mixture into
the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil. Preheat a grill pan or frypan preferably
non stick and cook the squid heads for about 2 mins each side
till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates. Cut the squid
into thick slices and arrange on the lettuce and serve with
lemon wedges and toast.



Serves 4
Squid will become rubbery if reheated

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Rec: Squid Soup

28 ounces spaghetti sauce
3 garlic cloves, minced
1 teaspoon oil
1 cup white wine
1 lb squid, cleaned and cut into rings


Saute garlic in oil. Add spaghetti sauce and wine. Simmer
15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
crusty bread.


Serves 2 to 4
Squid can become rubbery when reheated

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Monday, July 11, 2016

The Thought For Today

"Washington etiquette was of little importance to Woodrow Wilson. According to tradition, a president...walked ahead of his companions...But Wilson refused to enter rooms before his wife, saying "a man who is a gentleman before becoming President should remain one afterwards.""

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Petridish

From IO9: "With government spending for the sciences on the decline, entrepreneur Matt Salzberg saw an opportunity. He'd create a crowdfunding site for scientists, where researchers could get funding directly from the public. Last week, he and his team launched Petridish.org, and they've already got reputable researchers whose projects are almost funded after just a few days. Could this be the future of publicly funded science?
If you visit Petridish right now, you'll see a handful of projects — all from reputable scientists associated with institutions like NASA, the California Academy of Sciences, and Stanford University — that request fairly modest sums to do incredibly important work. It's all basic research, and ranges from searching for exomoons (moons in other solar systems), to tracking endangered sea turtles, recording the sounds of undersea ecosystems (how cool is that?), to discovering new species of ants in uncharted regions of Madagascar. The videos of the scientists requesting funds are geeky and lo-fi, but still incredibly exciting. Imagine helping somebody discover weird new life forms in the ocean!"

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Sunday, July 10, 2016

Happy Birthday Nikola Tesla!

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Thursday, July 07, 2016

THIS IS A DATE WHICH WILL LIVE IN INFAMY!

Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...

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Monday, July 04, 2016

The Thought For Today

"The flames kindled on the Fourth of July, 1776, have spread over too much of the globe to be extinguished by the feeble engines of despotism; on the contrary, they will consume these engines and all who work them." - Thomas Jeferson

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HAPPY FOURTH!!!


HAVE A HAPPY AND SAFE FOURTH!



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Wednesday, June 22, 2016

Happy Birthday Bruce! (22JUN)

Four labels from the Bruce Campbell's Soup Company.

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Thursday, June 16, 2016

Happy Captain Picard Day!

So, who knew?

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Tuesday, May 31, 2016

The Thought For Today

"If Will E. Coyote had enough money for all that Acme crap, why didn't he just buy dinner ?" - Anon

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Rec: Ultimate Cheeseburger

2 pounds cold freshly ground beef chuck, 80 percent lean
1/3 cup ice-cold water
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
4 to 5 ounces cold Cheddar, Swiss, jack, or blue cheese, shredded or crumbled
Butter for the rolls (optional)
6 crusty yet soft rolls, such as kaiser, split


Light a grill for direct medium-high heat, about 425 degrees F. Using your hands and a light touch, mix together the beef, water, salt, pepper, and cheese. Gently shape into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat with oil. Put the burgers directly over the heat, cover, and grill for 7 minutes, flipping after about 4 minutes for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done. Avoid pressing down on the burgers, which squeezes out moisture and makes them dry. If you like, butter the rolls before grilling. Grill the rolls, cut sides down, directly over the heat until toasted, about 1 minute. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

Serves 6

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Rec: Meatball Subs

1 clove garlic
1/2 cup fresh parsley leaves
4 ozs Parmesan cheese, cut into chunks
1 medium onion, halved
1 lb lean ground beef or turkey
1/2 cup fresh bread crumbs
1 egg, lightly beaten
Salt and pepper, to taste
4 cups tomato sauce or bottled spaghetti sauce
4 sub rolls



With a food processor running, put the garlic, parsley,
and Parmesan through the feed tube. When they are
finely chopped, add the onion and process until grated.
Transfer to a large bowl. Add the beef, bread crumbs,
egg, salt, and pepper. Form the mixture into 12
meatballs. In a large saucepan, bring the tomato
sauce to a boil. Add the meatballs and let the sauce
return to a boil. Simmer gently for 30 minutes,
turning the meatballs in the pan, or until they are
cooked through. Halve the sub rolls, though not all
the way through. Toast them until golden. Spoon
the meatballs into the rolls, add sauce, and serve
at once.


Serves 4
If not serving all at once, refrigerate meatballs and sauce
Can be reheated in microwave

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Rec: Elvis Presley's Grilled Peanut Butter And Banana Sandwich

2 slices of white bread
2 tablespoons of smooth peanut butter
1 small ripe banana mashed
2 tablespoons butter



Spread the peanut butter on one slice of bread and the
mashed banana on the other. Press the slices gently
together. Melt the butter (or to be truly Elvis-like,
melt bacon fat!), over low heat in a small frying pan.
Place the sandwich in the pan and fry until golden
brown on both sides. Eat it with a glass of buttermilk.


Please note: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!

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Rec: Submarine Sandwich

1 Cup Creamy Coleslaw
2 Tablespoons Prepared Horseradish
4 Hoagie Buns, Halved
8 Ounces Deli Style Roast Beef
8 Ounces American Cheese
1 Large Tomato Sliced
4 Fresh Lettuce Leaves



In a large mixing bowl stir together coleslaw and horseradish. Spread about ¼ mixture on the bottom half of each hoagie bun. Layer on ¼ sliced roast beef, 2 slices American cheese, 2 slices tomato, and 1 lettuce leaf. Top with bun and enjoy.

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Rec: Bacon Wrapped Hamburgers

1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split



Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.


Serves 6

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Monday, May 30, 2016

The Thought For Today

"Courage is being scared to death, but saddling up anyway." - John Wayne

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It's Memorial Day!



In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.


This day is called the Feast of Crispian.
He that outlives this day and comes safe home
Will stand a-tiptoe when this day is named
And rouse him at the name of Crispian.
He that shall see this day and live t' old age
Will yearly on the vigil feast his neighbours
And say, "Tomorrow is Saint Crispian."
Then will he strip his sleeve and show his scars
And say, "These wounds I had on Crispin's day."
Old men forget; yet all shall be forgot,
But he'll remember, with advantages
What feats he did that day. Then shall our names,
Familiar in his mouth as household words —
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester —
Be in their flowing cups freshly remembered.
This story shall the good man teach his son,
And Crispin Crispian shall ne'er go by
From this day to the ending of the world,
But we in it shall be remembered,
We few, we happy few, we band of brothers.
For he today that sheds his blood with me
Shall be my brother; be he ne'er so vile,
This day shall gentle his condition.
And gentlemen in England now abed
Shall think themselves accursed they were not here,
And hold their manhoods cheap whiles any speaks
That fought with us upon Saint Crispin's Day.

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Sunday, May 29, 2016

POOR DEANO!


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Saturday, May 28, 2016

iPod Accessory for Desperate Housewives

Let it never be said that we have seen it all...

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Friday, May 27, 2016

The Thought For Today

"A new study shows that large doses of Vitamin E do not protect against heart attacks and cancer, and might actually raise the risk of heart failure. The study was published in this month's Journal of Things that Scientists Told You to Do Last Month That Turned Out to Be Harmful This Month." - Dennis Miller

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Strange New Products

Strange New Products

And for Weird Friday we have... It's pretty much self-explanatory. It's where you go to view the weird and the wacky as they are released into the world.

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 26, 2016

The Thought For Today

"'Tis more blessed to give than to receive; for example, wedding presents." - H.L. Mencken

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HAPPY BIRTHDAY FRANKIE MCDONALD!

Yes, it's that time again.
It must be nice to finally be 30.

TIME TO CELEBRATE!

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Wednesday, May 25, 2016

The Thought For Today

"Now they show you how detergents take out bloodstains, a pretty violent image there. I think if you've got a T-shirt with a bloodstain all over it, maybe laundry isn't your biggest problem. Maybe you should get rid of the body before you do the wash." - Jerry Seinfeld

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Happy Towel Day!

http://en.wikipedia.org/wiki/Towel_Day

Happy Towel Day everyone and Don't Panic!

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Tuesday, May 24, 2016

The Thought For Today

"A bum came up to me saying "I haven't eaten in two days!" I said, "You should force yourself!" - Henny Youngman

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Rec: Microwave Chinese Beef With Brocoli

11 oz. of sliced beef
11 oz. of brocoli
4 tablespoons of oil
1 tablespoon of soy sauce
1 teaspoon of corn flour
1 teaspoon of wine
1/2 teaspoon of salt


Cut the brocoli into bite-size pieces and mix them
with 2 tablespoons of oil. Cover with cling-wrap.
Marinate the beef with soy sauce, wine and corn
flour for a 1/2 hour. Add 2 tablespoons of oil and mix.
Cover with cling-wrap and cook on HIGH for 3 minutes.
Add brocoli and salt. Cover with cling wrap and cook
for 2 minutes on HIGH.

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Rec: Microwave Beef Sukiyaki Donburi-Bowl

4 cups warm steamed rice
1 lb sirloin beef steak, sliced into 1 x 2-inch pieces
1 pound tofu, cut into 1 x 2 inch cubes
2 cups leek, cut into 2-inch lengths
1 cup zucchini, cut into 1/3-inch slices
1 cup carrots, cut Julienne
1 cup chives or green onions, cut into 1-inch length and cut length wise
1/4 teaspoon red pepper, chopped

Sauce
1/3 cup soy sauce
1/3 cup sugar
1/3 cup white wine




Place the ingredients in a microwave-safe
bowl (4 liter or 4 quart) and stir until sugar dissolves. Layer
in order, the tofu and the vegetables. Then the beef,
leaving a space in a center of the casserole. Pour the
Sukiyaki Sauce over the ingredients. Cover with a vented
microwave lid and cook on HIGH (1200W) for 12 to 14
minutes. When the beef is done, take out the casserole
and sprinkle with chives. Spoon steamed rice in serving
bowls and top with the Sukiyaki Sauce. Sprinkle with a
small amount of red pepper and serve.



Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chinese Shredded Beef With Chives

14 oz. of shredded beef
7 oz. of chives (cut into 1 inch length)
2 tablespoons oil
1 tablespoon of soy sauce
1 teaspoon of wine
1/2 teaspoon of salt
1 teaspoon of corn flour
1 red chilli, sliced



Marinate the shredded beef with soy sauce, wine and
corn flour for 20 minutes. Add 2 tablespoons of oil
and cover with cling-wrap. Cook on HIGH for 3 minutes.
Add in the cut chives and sliced red chilli. Cook on HIGH
for another 2 minutes.

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Rec: Kei's Beef And Bell Peppers

1 lb sirloin beef, thinly sliced
1 1/2 cups red bell peppers, cored, seeded and cut into 1/2 inch strips
1 1/2 cups yellow bell peppers, cored, seeded and cut into 1/2 inch strips

Sauce

3 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 clove garlic, finely chopped
1 teaspoon Toban Jyan sauce
2 teaspoons cornstarch
1 tablespoon water


Garnish

4 sprigs cilantro


Cut the beef into 3 inch wide blocks. Then cut the blocks
into 1/2-inch strips. Mix the teriyaki sauce ingredients
in bowl. Place the bell peppers in a microwave-safe bowl
(3 quart.) Place the beef on top around the perimeter.
Remember: microwaves do not cook well at the center.
Pour Teriyaki sauce over all. Cover with a microwave lid.
Cook on HIGH (1200W) for 5 to 6 minutes. 4. Stir the
ingredients together and serve. Garnish plates with
cilantro sprigs.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chinese Beef And Pea Pods

1 lb family steak - (to 1 1/2 lbs) thinly sliced
(works well to freeze it and then cut while partially thawed)
1 can beef consomme soup
1/4 cup soy sauce
1/4 tsp ground ginger
1 bunch green onions - (abt 8)
2 tablespoons cornstarch
2 tablespoons water
1 can sliced water chestnuts drained
1 sm can bamboo shoots drained
1 sm can bean sprouts drained



Combine steak in crock pot with consomme, soy sauce,
ginger and onion. Cover and cook on LOW for 5 to 7 hours.
Turn control to HIGH. Stir in cornstarch that has been
dissolved in the 2 tablespoons cold water. Cook on high for
15 minutes or until thickened.During last 5 minutes of
cooking, add water chestnuts, bamboo shoots, bean sprouts
and pea pods. Serve over hot rice.


Serves 6
Refrigerate remainder
Can be reheated in microwave

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Monday, May 23, 2016

The Thought For Today

"The elderly don't drive that badly; they're just the only ones with time to do the speed limit." - Jason Love

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style-your-garage.com - Home

style-your-garage.com - Home


Now, this isn't cheap but it's soooooooooooooo cool!

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Sunday, May 22, 2016

POOR DEANO!


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Saturday, May 21, 2016

Canstruction

Now why don't they do this down at my local grocery store? It sure would put a little zip into boring food shopping.

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Friday, May 20, 2016

The Thought For Today

"I have taken more out of alcohol than alcohol has taken out of me." - Winston Churchill

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tomatoes are evil

tomatoes are evil

Don't ask. Don't tell. Just view.

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 19, 2016

The Thought For Today

"Success is the ability to go from one failure to another with no loss of enthusiasm." - Winston Churchill

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DealExtreme: Cool Gadgets at the Right Price - Site-Wide Free Shipping

DealExtreme: Cool Gadgets at the Right Price - Site-Wide Free Shipping

Great toys at low prices. Especially the lasers.

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Wednesday, May 18, 2016

The Thought For Today

"The way to become famous fast is to throw a brick at someone who is famous." - Walter Winchell

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Which Wes Anderson Character Are You?

From Flavorwire...  (Pagoda if you're interested.)

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Tuesday, May 17, 2016

The Thought For Today

"The devil came to me last night and asked what I wanted in exchange for my soul. I still can't believe I said pizza. Friggin' cravings." — Marc Ostroff

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Rec: Curried Crab Pizza

3/4 cup mayonnaise
2 teaspoons curry powder
1 (10 ounce size) prebaked Italian bread shell crust
2 cans (6 ounce size) cans lump crabmeat, drained
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese


In a small bowl, combine the mayonnaise and curry. Spread
over crust. Sprinkle with crab and cheeses. Place on a pizza
pan or baking sheet. Bake at 350F for 20 to 25 minutes or
until cheese is melted.


Serves 2
Refrigerate remainder

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Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

Prepare marinade as directed, stirring well to blend thoroughly.
1 10 inch flour tortilla
Bean Layer:
1/4 cup black beans, drained and rinsed
1 to 2 tablespoons olive oil
1 clove minced garlic
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Pinch kosher salt and fresh ground pepper to taste
rice Layer:
1/3 cup leftover white rice
2 ounces cheddar cheese, grated
2 tablespoons sour cream
2 tablespoons finely chopped Spanish Olives
1 tablespoon freshly chopped cilantro



Marinade:
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime juice
A pinch of kosher salt and fresh ground black pepper
1 tablespoon freshly chopped cilantro
6 medium to large shrimp, peeled and deveined
1/4 cup sliced red onion
Several slices red pepper
1/4 cup finely diced mango



Prepare marinade as directed, stirring well to blend
thoroughly. Toss shrimp and red onion into marinade and
set aside. Meanwhile, process ingredients for black bean
spread in food processer or blender until smooth. Spread
bean mixture on the flour tortilla. Gently mix all of the
ingredients for the cheesy rice and spread over the top of
the black bean mixture. Arrange shrimp and red onion on
top of rice layer. Add red pepper slices and mango. Drizzle
with any leftover marinade. Bake in a 425 oven for
approximately 10 minutes. Switch oven to broil and cook
for an additional 3 to 5 minutes.


Refrigerate remainder

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Rec: Shrimp Scampi Pizza With Alouette

1 pkg.(6.5 oz.) Alouette® garlic & herbs spreadable cheese
1 10”-12” ready-to-use pizza crust
20 medium shrimp, cooked and peeled
3 tablespoons prepared pesto sauce
1 ½ teaspoons toasted pine nuts



Pre-heat oven to 450°F. Spread Alouette® Garlic & Herbs
spreadable Cheese on pizza crust to within 1” of edge. Drain
shrimp on a paper towel to remove excess moisture and
arrange shrimp on pizza. Bake 8 to 10 minutes. Remove
from oven and dot with pesto sauce (a squeeze bottle works
well). Sprinkle with pine nuts. Slice and serve immediately.
Note:
Two 4 oz. pkgs. of Alouette® Garlic & Herbs spreadable
Cheese may be used in place of one 6.5 oz. pkg.


Serves 6 to 8
Refrigerate remainder
Can be eaten cold or gently reheated in microwave

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Rec: Shrimp and Spinach Pizza Recipe For Two

1 Cup to1 1/2 Cup thawed small shrimp (100-150 per pound)
1 Cup fresh chopped spinach
1 Cup alfredo sauce (I use Ragu light Parmesan Alfredo)
1 Package pizza dough (boxed, refrigerated, or make your own)
¼ white or red onion thinly sliced
1 cup mozzarella cheese



Heat oven to 350 degrees. Prepare the pizza dough as
directed. Grease pizza pan (I use olive oil). Spread the
pizza dough on your pizza pan. Top the dough with the
1 Cup Alfredo sauce (or less depending on your taste).
Scatter the shrimp over the Alfredo sauce. Add chopped
spinach and sliced onion. Top with mozzarella cheese. Bake
according to the directions on your pizza dough recipe.
I bake for 10 to 15 minutes in a 350 degree oven using the
lowest rack. Keep an eye on it and when the pizza crust
turns golden brown remove from the oven.


Refrigerate any remainder

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Rec: Shrimp And Feta Pizza For One

1 personal-size pre-baked pizza shell (about 7 inches)
1 ½ Tablespoons olive oil
2 cloves garlic, smashed with the side of a knife, skins removed
4 medium raw shrimp (31-40 count) peeled and deveined
1 green onion, sliced (the solid part – white and green)
2 Tablespoons feta cheese
¼ to ½ cup shredded mozzarella cheese



Preheat oven to 425 degrees F. Drizzle olive oil into a small,
cold skillet and add smashed garlic cloves. Cook over low heat
10 to 15 minutes to soften garlic and infuse the oil with garlicky
goodness. Do not brown garlic. Remove garlic from oil to cutting
board and turn oil up to MEDIUM. Add shrimp to oil and cook
3 to 4 minutes on each side or until shrimp is opaque. Remove
to cutting board, but do not discard oil. Finely chop the cooked
garlic and coarsely chop the shrimp. Place pizza shell on a
cookie sheet or pizza pan. Using a pastry brush, paint the
pizza shell with the garlic infused oil. Sprinkle on chopped
garlic, green onions, and shrimp. Crumble the feta on top and
top with mozzarella cheese. Bake 7 to 10 minutes, until
cheese is melted and just starting to brown. Cut into slices
and enjoy!


Refrigerate remainder.
Best eaten cold or gently microwaved.

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Monday, May 16, 2016

The Thought For Today

Hangman: "Have you any last wish?"
WC: "Yes, I'd like to see Paris before I die."(pause)
"Philadelphia will do." - W.C.Fields

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Asimov's 30 Laws of Robotics

Asimov's 30 Laws of Robotics


Who knew?

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Sunday, May 15, 2016

POOR DEANO!


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Saturday, May 14, 2016

Ahhhh! Run! They Will Return!

Just when you thought Christmas was over and you were safe from carols until December. No, no, we are not safe! They will return. Ruunnn!!!!!!!

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Friday, May 13, 2016

The Thought For Today

"Apparently the recession ended last June. So for those of you that are still broke and without a job, it's all in your head." - Jay Leno

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NSFW Welcome To The Land Of NSFW Comics

NSFW I don't even know how to begin to describe this one. Enjoy. NSFW

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 12, 2016

The Thought For Today

"Your faith is what you believe, not what you know." - Mark Twain

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Nutty News Today

Nutty News Today


A mug of coffee in one hand and a bagel with everything on it in the other. A great way to spend any  morning. "NuttyNewsToday.com - Latest weird, bizarre, odd and nutty news articles and videos worldwide."

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Wednesday, May 11, 2016

The Thought For Today

"I ask people why they have deer heads on their walls. They always say because it's such a beautiful animal. There you go. I think my mother is attractive, but I have photographs of her." - Ellen DeGeneres

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Weekly World News | The World’s Only Reliable News!

Weekly World News The World’s Only Reliable News!


Yup, they're still around. Read. Marvel. Laugh.

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Tuesday, May 10, 2016

The Thought For Today

"By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'..." — Gary Larson, The Far Side

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Rec: Chicken Merlot With Mushrooms

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6 ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1 1/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese



Rinse chicken, set aside. In a 3 1/2 to 4 or 5 quart
crockpot place mushrooms, onion, and garlic. Place
chicken pieces on top of the vegetables. In a bowl
combine broth, tomato paste, wine or chicken broth,
tapioca, dried basil , sugar, salt, and pepper. Pour
over all. Cover; cook on LOW setting for 7 to 8 hours
or on HIGH setting for 3 1/2 to 4 hours. To serve,
spoon chicken, mushroom mixture, and sauce over
hot cooked noodles Sprinkle with Parmesan cheese.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Honey Orange Chicken

8 chicken thighs, frozen
1/2 cup honey
1 cup orange juice
2 cup chicken broth
1/2 teaspoon salt
1 tablespoon dry mustard
1 to 2 teaspoon fresh garlic, minced
2 teaspoons soy sauce
1 10 oz. package frozen broccoli flowerets, optional thawed
2 tablespoons cornstarch mixed with 1/4 cup water
Cooked rice



Put the frozen chicken in the crockpot right out of the
freezer. Whisk all other ingredients (except cooked rice,
broccoli, cornstarch and water) together and pour over
the chicken. Turn the crockpot on LOW and cook for 4 to
5 hours. If you desire, you may top with frozen broccoli
flowerets about one hour before the chicken is finished.
Before serving, remove the chicken and broccoli and stir
in the cornstarch mixture. Put crockpot on HIGH until the
broth bubbles and thickens.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Parisienne

6 medium chicken breasts
1/2 cup white wine (or water)
1 can cream of mushroom soup
1 4 oz can mushrooms, drained
1 cup sour cream
1/4 cup flour
salt, pepper and paprika - to taste



Sprinkle chicken with salt, pepper and paprika. Place in
crockpot. Mix wine, soup and mushrooms until well
combined. Pour over chicken. Sprinkle with more paprika.
Cover and cook on LOW 7 to 9 hours or HIGH for 3 to 4
hours. Remove chicken after cooking time. Mix sour cream
and flour together. Stir into crockpot and cook for 30
minutes. Serve sauce (gravy) over potatoes, rice or noodles.



Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 teaspoons oregano leaves crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper freshly ground
2 tablespoons butter
1/4 cup water
4 tablespoons fresh lemon juice
4 cloves garlic minced
2 teaspoons chicken bouillon
2 teaspoons fresh chopped parsley



Wash chicken and dry on paper towels. Combine oregano,
salt and pepper in a small bowl. Sprinkle on the chicken
and pat it in. Fry the chicken breasts until browned in the
butter. Transfer chicken to the crockpot. Add the water,
lemon juice, bouillon, garlic and parsley to the pan. Scrape
any browned bits from the bottom of the pan. Bring mixture
to a boil and pour over the chicken. Cover and cook on HIGH
for 2 1/2 to 3 hours or on LOW for 5 to 6 hours. Add parsley
and baste chicken. Cover and cook another 15 to 30 minutes.
Serve with Rice Pilaf.



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken And Sausage Gumbo

3 tablespoons all-purpose flour
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
3/4 to 1 lb boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice


(You can skip this if you have premade roux.) In a small
saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes. Reduce
heat to medium-low; cook, stirring constantly, about 8 to 12
minutes or until mixture turns a light red-brown. Place
flour and oil mixture in 3 1/2 to 4 quart crockpot. Stir in
all remaining ingredients except shrimp and rice. Cover
and cook on LOW for 7 to 9 hours. Add cooked shrimp to
the gumbo; mix well. Cover and continue to cook on LOW
for 20 minutes longer. Meanwhile, cook rice according to
package directions. Serve gumbo over hot cooked rice.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Monday, May 09, 2016

The Thought For Today

"When I was a baby, my father used to throw me up in the air and then...answer the phone." - Rita Rudner

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52 Examples Why Florida Is Still The Craziest State

And proud of it!

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Sunday, May 08, 2016

POOR DEANO!


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Saturday, May 07, 2016

IT'S FREE COMIC BOOK DAY!

Yup, and it only comes once a year - ENJOY!

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Friday, May 06, 2016

The Thought For Today

"We exponents of horror do much better than those method actors. We make the unbelievable believable. More often than not, they make the believable unbelievable." - Vincent Price

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Tokyoflash : Unique Japanese Watches

Tokyoflash : Unique Japanese Watches

Welcome to another Weird Friday. This isn't the weirdest Site that I've found, but as they say, it's pretty unique. If you like watches or have a friend who does, this is the place to get a one of a kind watch. I haven't seen these offered anywhere else.

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 05, 2016

The Thought For Today

"I do not have a single white note on my piano; my elephant smoked too much." - Victor Borge

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Zippy the Pinhead

Zippy the Pinhead


Very similar to reality, but with a chocolate/raspberry taste.





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Wednesday, May 04, 2016

The Thought For Today

"How long was I in the army? Five foot eleven." - Spike Milligan

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IT'S STAR WARS DAY!

It's that time of year again, so break out your light sabers and robes and celebrate the light side (unless you're with the dark side, then to Niflheim with you).

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Tuesday, May 03, 2016

The Thought For Today

“He was a bold man that first ate an oyster.” ― Jonathan Swift

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Rec: Cajun Crab Soup

1/4 cup unsalted butter
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup clam juice
1 cup chicken broth
1/2 (10 oz) package frozen white corn
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
1 cup heavy cream
1/2 lb lump crabmeat, drained
2 green onions, chopped



Melt butter in a large saucepan over MEDIUM heat. Saute
onion and garlic until onion is tender. Whisk in flour, and
cook 2 minutes. Stir in clam juice and chicken broth, and
bring to a boil. Mix in corn, and season with salt, white
pepper, thyme, and cayenne. Reduce heat, and simmer
15 minutes. Stir in cream, crab meat, and green onions.
Heat through, but do not boil once the cream has been added.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Soup

1/2 lb. shrimp, peeled, deveined & cut into pieces
1/2 cup diced celery
1/4 cup chopped onion
1 cup diced potatoes
1 tablespoon powdered chicken base
cornstarch
1 quart water
salt and pepper to taste



Bring water to a boil in a large pot. Add chicken base,
celery, onions, and potatoes and continue cooking until
vegetables are done. Add shrimp pieces and bring to a
boil again. Thicken as desired with a paste of water and
cornstarch. Add salt (very little) and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Octopus in Wine and Tomatoe Sauce

1/4 cup olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
3 lb Octopus tentacles
1 cup dry red wine
4 very ripe tomatoes, chopped
1/2 cup tomatoe sauce
1/2 teaspoon dried Thyme
1 cup water
salt, to taste
fresh ground black pepper, to taste


Wash the Octopus tentacles and slice into 1/2 inch pieces. Put oil and garlic into a pan and saute for a few minutes. Add the onions and cook until transparent. Place in crockpot and add remaining ingredients. Cover and cook on HIGH for 2 to 3 hours or until Octopus is tender. Salt and pepper to taste. Generally this is served over rice.
Serves 4 to 5
Refrigerate remainder
When reheating in microwave do not overheat or Octopus will become rubbery

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Rec: Microwave Sausage And Clam Soup

3/4 lb hot Italian sausage
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1/2 teaspoon dried basil
1/2 lb fresh mushrooms, sliced
1 (28 oz) can whole peeled tomatoes with juice
1/2 cup dry white wine
2 (6.5 oz) cans minced clams, drained with juice reserved
1/2 teaspoon salt



In a large microwave-safe dish, microwave sausage 3
minutes on high, until no longer pink. Remove sausage
from dish. Stir garlic and olive oil into sausage drippings
and microwave 1 minute. Stir in onion, bell pepper, parsley
and basil and microwave 3 minutes, until just tender.
Stir in the mushrooms and cook 2 minutes. Then stir in
the tomatoes, wine and reserved clam juice. Cover and
cook 8 to 10 minutes, stirring once. Stir in the sausage
and cook 4 minutes more. Let stand 5 minutes before
stirring in the clams and salt. Serve hot.


Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

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Rec: Alaska Octopus Gumbo

1/2 cup diced bacon
2 cups water
1 pint fresh Octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 lb canned tomatoes
1 can okra
2 tablespoons oil
1/2 cup diced onions
1 diced green pepper
1/4 teaspoon cayenne pepper
1/2 cup diced celery
salt and pepper to taste


Saute onions, celery, cayenne and green pepper in oil until
tender. Boil bacon in water for 15 minutes then add the rest
of the ingredients. Simmer together for 10 to 20 minutes.
Best served together with warm cornbread.

Serves 3 to 4
Refrigerate remainder
Can be carefully reheated in microwave, the Octopus will
become rubbery if overdone

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Monday, May 02, 2016

The Thought For Today

"You should never pick up a newspaper when you're feeling good, because every newspaper has a special department, called the Bummer Desk, which is responsible for digging up depressing front-page stories with headlines like DOORBELL USE LINKED TO LEUKEMIA and OZONE LAYER COMPLETELY GONE DIRECTLY OVER YOUR HOUSE." - Dave Barry

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Fold-Ins, Past and Present - The New York Times

Fold-Ins, Past and Present - The New York Times

Everyone remembers these. Enjoy.

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Sunday, May 01, 2016

POOR DEANO!


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Saturday, April 30, 2016

We're All Stars Now

7Introducing...Soccer Mom Jeannie Tate and her traveling talk show! Completely off topic here, I don't know about you guys, but I haven't yet figured out how children's team sports is supposed to improve society. Do we really get as much benefit out of all the effort put into it as we should? Are team sports going to save the universe, or what?

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Friday, April 29, 2016

The Thought For Today

"If you can't convince 'em, confuse 'em." - Harry S. Truman

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Zombiewalk.com - Your source for all Zombie Walk and Zombie Flash Mob planning!

Zombiewalk.com - Your source for all Zombie Walk and Zombie Flash Mob planning!


Yup, you're right - it's another Weird Friday.

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, April 28, 2016

The Thought For Today

"The secret of life is honesty and fair dealing. If you can fake that, you've got it made." - Groucho Marx

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Zombie Lawn Gnomes Gnaw On Flamingo And 13 Other Crazy Lawn Ornaments

I especially love number 8... 

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Wednesday, April 27, 2016

The Thought For Today

"You got to look on the bright side, even if there ain't one." - Dashiell Hammett

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Happy Tree Friends

Happy Tree Friends

Welcome to the Happy Tree Friends. They just want to play with each other and have fun. And then something goes horribly wrong! Always! Enjoy the bloodshed - I do.

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Tuesday, April 26, 2016

The Thought For Today

“Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.”  ― Anthony Bourdain

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Rec: Microwaved Potatoes Lyonnaise

2 large potatoes, peeled and cubed
2 small onions, sliced
1 tablespoon and 1 teaspoon margarine
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon paprika



In a 3 quart casserole dish, combine potatoes, onions,
margarine, garlic, salt, oregano, pepper and paprika.
Heat in microwave on HIGH until margarine melts,
about 1 minute; stir. Cook 10 minutes more, stirring
occasionally.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Rice Picanté

2 cups white rice
4 cups water
1 cup mayonnaise - low-fat okay
1 sm. red onion - chopped
1/2 red bell pepper - seeded, chopped
1/2 green bell pepper - seeded, chopped
3/4 cup picanté sauce OR salsa
1/2 cup grated cheddar cheese - low-fat okay


In a microwave steamer, cook white rice with water
for 12 minutes on 100% power.-In a bowl, combine
the mayonnaise, onion, peppers, picanté sauce and
cheddar cheese. When rice has cooked for 12 minutes,
remove from microwave and add the mayonnaise
mixture. Return to the microwave for 8 minutes on
100% power. Serve with fajitas.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Peas

2 cups dried whole peas
2 tablespoons olive oil

Wasabi Coating
4 teaspoons Wasabi powder
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons Dijon mustard


Soak the peas in water to cover overnight. Preheat the
oven to 200°. Drain the peas, then cook them according
to instructions on the package. Mix the olive oil with the
cooked peas until well coated. Oil a baking sheet and
spread the peas evenly across it. Place in the oven and
bake for 5 hours, until the peas appear dry and are crisp
when bitten into. Combine the Wasabi powder, tahini,
rice vinegar and mustard in a mixing bowl. Combine
the wasabi mixture with the hot peas making sure that
all the peas are evenly coated. Using a rubber spatula,
spread the peas on the baking sheet, separating as many
as you can. Increase the oven temperature to 250°.
Bake the peas for 10 to 15 minutes, until the coating is dry.

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Rec: Red Lobster's Garlic Cheddar Cheese Biscuits

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

To Brush On Top
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt


Preheat your oven to 400 degrees. Combine Bisquick with
cold butter in a medium bowl using a pastry cutter or a
large fork. You don't want to mix too thoroughly. There
should be small chunks of butter in there that are about
the size of peas. Add Cheddar cheese, milk, and ¼ teaspoon
garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an
ungreased cookie sheet using an ice cream scoop. Bake for
15 to 17 minutes or until the tops of the biscuits begin to
turn light brown. When you take the biscuits out of the
oven, melt 2 tablespoons butter is a small bowl in your
microwave. Stir in ½ teaspoon garlic powder and the dried
parsley flakes. Use a brush to spread this garlic butter over
the tops of all the biscuits. Use up all of the butter. Makes
one dozen biscuits.

Serves 4 to 6

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Recipe: Microwave Basic Steamed Rice

2 cups long grain white rice, washed and drained
2 1/2 cups boiling water


Pour the rice in a 3 quart casserole and add boiling
water. Cover with a vented microwave lid. Cook on HIGH
(1200W) for 5 minutes or until the liquid boils. Switch to
LOW(30%) and cook for 14 minutes. Remove from the
oven and let it sit for 5 minutes with the cover on. Fluff
rice lightly with a fork.


Makes 4 cups

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Monday, April 25, 2016

The Thought For Today

"Starting in January, couples can actually get married at McDonald's in Hong Kong. I'm not saying those marriages won't work, but when have you been to a McDonald's and not regretted it one hour later?" - Jimmy Fallon

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Zombie Brains Emporium of Shiny Things: Home: Zazzle.com Store

Zombie Brains Emporium of Shiny Things: Home: Zazzle.com Store


And lots more zombie stuff for this week.

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Sunday, April 24, 2016

POOR DEANO!


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Saturday, April 23, 2016

IT'S ARLYNE RZEPECKI DAY!

HERE'S A TIP OF THE HAT FROM ME TO
YOU, ARLYNE, AND BE SURE TO DROP
IN IF YOU GET DOWN THIS WAY.








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Friday, April 22, 2016

The Thought For Today

"We have no government armed with power capable of contending with human passions unbridled by morality and religion. Avarice, ambition, revenge or gallantry would break the strongest cords of our Constitution as a whale goes through a net. Our Constitution is designed only for a moral and religious people. It is wholly inadequate for any other." - John Adams

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Passover

It begins at sunset tonight. It ends sunset 30 April.

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"Rotting my mind on the Internet so that YOU don't have to."

Thursday, April 21, 2016

The Thought For Today

"Gardening requires lots of water...most of it in the form of perspiration." - Lou Erickson

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ToonDoo - The Cartoon Strip Creator - Create, Publish, Share, Discuss!

ToonDoo - The Cartoon Strip Creator - Create, Publish, Share, Discuss!

Well, well, well. Finally a Site for the artistically inept, like me, where you can make your own comic strip and publish, share and discuss it. And it's free. You can even put it on a Blog. Hmmm.

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Wednesday, April 20, 2016

The Thought For Today

"I wish I had a kryptonite cross, because then you could keep both Dracula AND Superman away." - Jack Handey

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Portals - WSJ.com

Portals - WSJ.com

Damn! The Internet IS addictive.

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Tuesday, April 19, 2016

The Thought For Today

“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”  ― Mark Twain

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Rec: Kosher Salmon Pancakes

1 large can red or pink salmon, drained
3 eggs
1/2 cup matzo meal
3 medium onion, chopped
2 Tablespoons light sour cream
3 to 4 Tablespoons vegetable or canola oil
dash of salt and pepper


Combine and mix the salmon, eggs, matzo meal, 1 chopped
onion, sour cream, and salt & pepper in large bowl. Form
small to medium pancakes. Heat oil in frying pan, place
pancakes in pan. Cook uncovered over MEDIUM heat
until crisp, flipping often. Fry the 2 remaining chopped
onions separately in pan then spoon over pancakes.


Serves 2

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Rec: Kosher Sweet & Sour Braised Brisket

1 small beef brisket
2 1/2 dates, pitted(such as Medjool)
1 cup chicken broth
1 5/8 large garlic cloves, Peeled
1/2 teaspoon ground cloves
12 7/8 ozs sweet onions
8 large shallots
7 1/4 teaspoons extra virgin olive oil
1/2 cup tomato puree
1/2 cup orange juice



Brown the brisket in a large frying pan coated with 2
tablespoons of the olive oil for 5 to 10 minutes per side.
Place the brisket fat side up into a deep roasting pan.
Slice the onions thinly and sauté them in the same
frying pan with 2 more tablespoons of olive oil until
golden brown. Cover the brisket with the sautéed onions.
Sauté the shallots in the remaining 2 tablespoons of olive
oil then set aside until later. Deglaze the frying pan with
the chicken stock, then pour the stock over the brisket.
Mix the dates, garlic, cloves, orange juice and tomato
puree in a blender or food processor until liquefied. Pour
this mixture over the brisket, cover tightly with aluminum
foil and bake in a preheated 325 degree oven for 2 1/2
hours. Uncover, add the shallots, re-cover and bake an
additional 1 1/2 hours or until done, removing the cover
for the last 20 to 30 minutes. Remove the brisket from
the pan, reserving the juices, onions and shallots in the pan.
For a little added flavor, you can place just the brisket on
a grill, with wood smoking chips, for 10 to 15 minutes if
desired. Let the brisket stand for 15 to 30 minutes so
that its juices can re-distribute. Slice thinly. Use the
reserved braising liquid along with the shallots and
onions for a serving sauce. Great with Kasha and veggies!


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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