Echo Fox Three

Friday, February 27, 2015

The Thought For Today

"The music business is a cruel and shallow money trench, a long plastic hallway where thieves and pimps run free, and good men die like dogs. There's also a negative side." - Hunter S. Thompson

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Enchanted Works - Unique and Magical Things

Enchanted Works - Unique and Magical Things

And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.

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

Thursday, February 26, 2015

The Thought For Today

"You can judge your age by the amount of pain you feel when you come in contact with a new idea." - Pearl S. Buck

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Madhatter Magic Shop

Great toys at low prices. You too can shoot fireballs from your hands. A lot higher quality than those el cheapo tricks that you used to see on the backs of comic books.

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Wednesday, February 25, 2015

The Thought For Today

"Any time four New Yorkers get into a cab together without arguing, a bank robbery has just taken place." - Johnny Carson

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Tannen's Magic Store Online - Magic Tricks, Magic Illusions, Magic Books, and Magic Videos!

Tannen's Magic Store Online - Magic Tricks, Magic Illusions, Magic Books, and Magic Videos!


Fun stuff. Professional grade.

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Tuesday, February 24, 2015

The Thought For Today

“I am not a glutton - I am an explorer of food” ― Erma Bombeck

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Rec: Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar



Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


Makes 24 cookies

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Rec: Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Makes 40 cookies

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Rec: Spicy Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins


Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Makes about 36 cookies

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Rec: Simple Swedish Nut Bars

6 eggs
1 1/2 cups white sugar
3 1/2 cups finely ground almonds
3 teaspoons almond extract


Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining with either waxed paper or parchment paper. Grease the paper. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

Makes about 30 cookies

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Rec: Fancy Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content


Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Makes 18 cookies

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Monday, February 23, 2015

The Thought For Today

"They never got me for the right offense." - W.C.Fields

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TOD HOLTON SUPER GREEN BERET (1967)

TOD HOLTON SUPER GREEN BERET (1967)

And for something a little different. "Tod Holton was a school student from the 60s who fought the Vietnamese through use of a magic beret. Presented here is every Tod Holton story ever produced." A comic Online.

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Sunday, February 22, 2015

More Stupid Cat Videos

Now I know some of you want only cat videos that call for recipes, such as Cat-On-A-Barbie. I have to disappoint you this time, because these are merely cat swimming videos. Not all cats hate the water, just most of them. First there is the kitten-in-a-tub video. I'll bet the videographer didn't find that kitten too cute when he leaped out of the tub all soaking wet. Next is the cat-in-a-pool video, wherein I don't think the cat was a willing participant. (This last video has a commercial for some TV series or whatever tacked onto it but it's at the end so you can just click off the video at that point).

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Saturday, February 21, 2015

Yes, Another Stupid Cat Video

Only this one is a stupid kitten video, and what could be cuter than that? This one is all about how to break up a cat, er, kitten fight. When you just don't know what to do about your rowdy friends, try this one. They do it on the big screen all the time.

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Friday, February 20, 2015

The Thought For Today

"A little government and a little luck are necessary in life, but only a fool trusts either of them." - P.J. O'Rourke

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How do you find an elf? - By Juliet Lapidos - Slate Magazine

How do you find an elf? - By Juliet Lapidos - Slate Magazine


Perfect for a Weird Friday.

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

Thursday, February 19, 2015

The Thought For Today

"I am a strong believer in luck and I find the harder I work the more I have of it." - Benjamin Franklin

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Become a Laird, Lord, or Lady... Lochaber Highland Estates.

Become a Laird, Lord, or Lady... Lochaber Highland Estates.

Not cheap but think of the business cards that you can have printed.

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Wednesday, February 18, 2015

The Thought For Today

"When you work seven days a week, fourteen hours a day, you get lucky." - Armand Hammer

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Islands for Sale, Private Islands, Luxury Real Estate

Islands for Sale, Private Islands, Luxury Real Estate


So, you've just won big in your local lottery. What do you plan to do with those millions? Buy a mansion to store all those toys that you've bought? Orrrrrr - you can buy your own private island to live on. They're available all over the world in all shapes, sizes and prices. So tour this Site and dream a little.

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Tuesday, February 17, 2015

The Thought For Today

"Food is like sex: when you abstain, even the worst stuff begins to look good." - Beth McCollister

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Rec: Crockpot Lamb Stew

2 pounds lamb, cubed
1/2 teaspoon sugar
2 tablespoons oil
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup flour
2 cups water
3/4 cup red cooking wine
1/4 teaspoon powdered garlic
2 teaspoons Worcestershire sauce
6 medium carrots, sliced
4 small onions, quartered
4 ribs celery, sliced
3 medium potatoes, unpeeled, diced


Sprinkle lamb with sugar. Brown in oil in skillet.
Remove lamb and place in a crockpot (4 quart size),
reserving drippings. Stir salt, pepper, and flour into
drippings until smooth. Stir in water and wine until
smooth, stirring until broth simmers and thickens.
Pour into crockpot. Add remaining ingredients and
stir until well mixed. Cover. Cook on LOW 8 to 10 hours.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Indian Lamb Korma

2 tablespoons olive oil
1 tablespoon ground coriander
½ teaspoon hot chili powder
1 teaspoon ground turmeric
1teaspoon ground cinnamon
6 green cardamoms, crushed
2 cloves garlic, finely chopped
2 medium onions, chopped
1 tablespoon fresh ginger, finely chopped
1lb 9oz boneless lamb shoulder, roughly diced, most fat removed
4fl oz boiling water
1 chicken stock cube
½ teaspoon freshly ground black pepper
1-2 teaspoons cornstarch, optional
6 tablespoons double cream
2 tomatoes, roughly chopped
2 tablespoons fresh coriander, chopped



Preheat the heating base to Low. Place the stoneware on the
stove, add the oil and warm gently. Add the dried spices and
cook gently for 2 to 3 minutes, to release their flavour but
do not allow to burn. Add the garlic, onions, and ginger and
cook for a further 3 to 4 minutes, coating well in the spices
and oil. Next add the lamb, water and stock cube, season
well with salt and pepper, then place into the crockpot.
Cover with the lid and cook for 5 to 6 hours on LOW, or
3 to 4 hours on HIGH or until the meat is tender. Once
cooked, stir well. If the sauce is a little thin, mix the
cornstarch with 1 tablespoon water; stir into the korma
and cook for a few minutes on HIGH to thicken. Add the
cream, tomatoes and coriander. Check the seasoning and
serve.Serve Poppadums, Basmati rice and Raita.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Irish Stew

2 pounds lamb stew meat
6 potatoes, sliced
4 onions, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 14½ oz can beef broth


Layer potatoes and lamb in crockpot. Add remaining
ingredients. Cover; cook on LOW 8 to 10 hours or
HIGH 3 to 5 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Lamb Dijon

½ cup flour
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
2 pounds lamb stew meat
6 new potatoes, cubed
¼ cup Dijon mustard
1 tablespoon lemon peel, grated
1 tablespoon lemon juice
½ teaspoon rosemary
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
1 14½ oz can beef broth
1 10 oz pkg frozen green peas, thawed



Mix flour, salt, red pepper and pepper. Toss lamb in
mixture, then brown in skillet. Add lamb and remaining
ingredients, except for peas, to the crockpot. Cover; cook
on LOW 8 to 10 hours. Add peas during last 15 minutes of
cooking.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Lamb Hot Pot

2 small onions, finely chopped
1 large carrot, peeled and chopped
2 large cloves garlic, crushed
1 1/2 inch thick lamb neck chops
4 oz black pudding, cut into 4 pieces (optional)
2 oz pearl barley, soaked
3 tablespoons flour
6 tablespoons cold water
3 large baking potatoes peeled and sliced
1 organic lamb or chicken stock cube
½ pint boiling water
4 tablespoons melted butter
salt
freshly ground black pepper


Preheat the heating base on LOW. Place half the chopped
onions, carrots and garlic into the bottom of the crockpot.
Add the lamb neck chops, then top with the black pudding,
the rest of the onions, carrots and garlic and finally the pearl
barley. Mix the flour and cold water together to form a soft
batter, then pour over the onions and carrots. Place
overlapping potato slices on top. Dissolve the stock cube in
the boiling water and pour into the center of the potatoes.
Pour the melted butter over the potatoes and season well.
Cover and cook on LOW for 4 to 5 hours, or 2 to 3 hours on
HIGH, until the lamb is tender.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 16, 2015

The Thought For Today

"When my mother makes out her income tax return every year, under 'Occupation' she writes in, 'Eroding my daughter's self- esteem.' " - Robin Roberts

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The Beerbelly

The Beerbelly

Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.

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Sunday, February 15, 2015

More Romance for the Discerning

Romance cover contributions from grateful Longmire readers.

These are just as good as the first batch; in some cases better since there are a very few that are impressively smutty.

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Saturday, February 14, 2015

Romance for the Discerning

Romance Cover Parodies

Okay, not really. These are parodies of romance novel covers, a lot of them pretty funny, at The Wonderful World of Longmire website. Some, if you look carefully, are beyond risque.

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Friday, February 13, 2015

The Thought For Today

"Of course I don't believe in it. But I understand that it brings you luck whether you believe in it or not." - Niels Bohr

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VERY WEIRD FRIDAY

Weird and very, very, very, very NSFW!

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

Thursday, February 12, 2015

The Thought For Today

"Lots of people talk to animals.... Not very many listen, though.... That's the problem." - Benjamin Hoff

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HAPPY BIRTHDAY DARWIN!

Yeah, yeah I know. Some of your relatives STILL live in trees.

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Wednesday, February 11, 2015

The Thought For Today

"I found out why cats drink out of the toilet. My mother told me it's because the water is cold in there. And I'm like: How did my mother know that?" - Wendy Liebman

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Jay Pinkerton.com

Jay Pinkerton.com

More fun stuff to help warp young (and not quite so) minds. It's all older stuff, but still fun.

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Tuesday, February 10, 2015

The Thought For Today

"My doctor told me to stop having intimate dinners for four. Unless there are three other people." — Orson Welles

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Rec: Chicken Wings In Honey Sauce

3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
Sesame seeds (optional)



Rinse chicken and pat dry. Cut off and discard
wing tips. Cut each wing at joint to make two
sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5 to 4
inches from heat 20 minutes, 10 minutes a side
or until chicken is brown. Transfer chicken to
crockpot. For sauce, combine honey, soy sauce,
ketchup, oil and garlic in bowl. Pour over
chicken wings. Cover and cook on LOW 4 to 5
hours or on HIGH 2 to 2 /2 hours. Garnish
with sesame seeds, if desired.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 10.75 oz can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 8 oz package herbed dry bread stuffing mix
1/4 cup melted butter
salt and pepper to taste


Mix the soup and milk together in a small bowl. Pour enough
of the mixture into the crockpot to cover the bottom. Layer
chicken breasts over the mixture. Cover with sliced ham and
then with Swiss cheese. Pour the remaining soup mix over the
top, stirring a little to distribute between layers. Sprinkle
stuffing on top and drizzle butter over stuffing. Cover and
cook on LOW for 4 to 6 hours, or 2 to 3 hours on HIGH.

Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crocked Chicken

1 1/3 cups rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can (6 oz.) evaporated milk
1 chicken, cut up
1 package dry onion soup mix


Butter crockpot (or Pam'd). Add rice, soups and
milk. Place chicken over rice mixture in crockpot.
Sprinkle dry soup mix over chicken. Cook on
LOW 8 hours or HIGH for 4 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Bloody Mary Chicken

4 skinless, boneless chicken breast halves
1 (33.8 ounce) bottle Bloody Mary mix (extra spicy okay)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot


Wash, skin and remove fat from chicken breasts and place
in a crockpot. Pour Bloody Mary mix and vegetables over
the chicken breasts, cook on LOW for 8 hours. Serve over
a bed of rice or noodles.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Basque Style Chicken Stew

2 tablespoons olive oil
6 slices turkey bacon, cut in 1/2-inch dice
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch (white and some green)
4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
1 can (4 oz size) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (16 oz size) tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper




Heat olive oil in a large skillet; saute bacon until browned.
Add mushrooms, peppers, and green onions and saute for
a minute. Add vinegar and cook 1 minute more, scraping up
the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2 quart or larger crockpot. Add
sauteed bacon and vegetable mixture to the pot, then the
olives. Combine the remaining ingredients in a bowl and
mix. Pour over chicken and vegetables in the crockpot.
Cover and cook on LOW for 8 to 10 hours.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 09, 2015

The Thought For Today

"Sex without love is a meaningless experience, but as far as meaningless experiences go, it's pretty damn good." - Woody Allen

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The Borowitz Report .com

http://www.borowitzreport.com/


If laughter is the best medicine, this will cure almost anything. Updated Sun through Thur.

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Sunday, February 08, 2015

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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Saturday, February 07, 2015

When 3-year-olds Attack

Let's be clear about this: it's butt, not ass, okay? Now scram and go play.

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Friday, February 06, 2015

The Thought For Today

"In some versions of my original contest column I had proposed, in a lighthearted manner, that we reduce the deficit by 'selling unnecessary states such as Oklahoma to the Japanese.' This caused a number of Oklahomans to send in letters containing many correctly spelled words and making the central lighthearted point that I am a jerk. They also sent me official literature stating that Oklahoma has enormous quantities of culture in the form of ballet, Oral Roberts, etc., and that the Official State Reptile -- I am not making this up -- is something called the 'Mountain Boomer.' So I apologize to Oklahoma, and as a token of my sincerity I'm willing to sell my state, Florida, to the Japanese, assuming nobody objects to the fact that Japan would suddenly become the most heavily armed nation on Earth." - Dave Barry

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EATR: The Vegetarian Robot that Kills : TreeHugger

EATR: The Vegetarian Robot that Kills : TreeHugger


Now, this is a bit weird.

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

Thursday, February 05, 2015

The Thought For Today

"Humor is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and a sunny spirit takes their place." - Mark Twain

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Mighty Kite Home

Home


And completing the lineup we have Mighty Kite. "Mighty Kite size can easily fit in a purse or in a glove box, and can be used as a book marker. Take it off the package & carry the Mighty Kite in your pocket!" These are inexpensive and cool. The perfect kite for young kids and the permanently young at heart.

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Wednesday, February 04, 2015

The Thought For Today

"Ah, yes, divorce...from the Latin word meaning to rip out a man's genitals through his wallet." - Robin Williams

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Harbor Wind & Kite Co. - Your online source for discount kites, accessories, toys and more!

Harbor Wind & Kite Co. - Your online source for discount kites, accessories, toys and more!


It's spring and the windy season so, hey, go fly a kite! A HUGE selection, all shapes and sizes. From one string to many. My favorite is R2D2. So become a kid again and enjoy! And watch out for those phone/power lines.

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Tuesday, February 03, 2015

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: Sushi Pizza

1 cup sushi rice
1/4 cup seasoned rice vinegar
2 tablespoons sesame seeds
1/2 Avocado, thinly sliced
1/2 sheet roasted nori (pressed seaweed)
3/4 cup flaked imitation crabmeat (surimi) or 3/4 cup thinly sliced smoked salmon
1/2 cup very thinly sliced English cucumber
2 tablespoons pickled ginger
2 tablespoons light mayonnaise
2 tablespoons milk
1 tablespoon wasabi powder
 
 
In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil.
Cover and reduce heat to low; cook for 25 minutes or until rice is tender.
With fork, stir in rice vinegar and sesame seeds. Meanwhile, line 8-inch
(1. 2L) round or 8-inch square cake pan with plastic wrap. With spatula,
press rice firmly and evenly into pan. Let cool completely. Turn out onto
flat serving plate. Top with layer of avocado slices. Using scissors, cut
nori into thin strips; sprinkle over avocado. Arrange crabmeat, cucumber
and ginger over top. Stir together mayonnaise, milk and wasabi powder;
drizzle over top. Cut into wedges to serve.
 
 
Serves 2

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Rec: Lobster Pizza With Roasted Garlic Pesto

1 pound Lobster meat, cooked
1 uncooked (7 inch) Pizza Shell
1/2 cup Roasted Garlic Pesto
4 tablespoons Chevre Cheese
1 Red Bell Pepper, cut into rings
1/4 cup Mozzarella Cheese, shredded


Place pizza shell on pizza stone or pan and spread on the
garlic pesto. Place pepper rings around the shell and top
with the chevre cheese and lobster meat. Sprinkle evenly
with the mozzarella. Bake at 350° for 25 to 30 minutes.


Serves 1 to 2
Refrigerate remainder

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Rec: White Clam Pizza For 2

2 cloves garlic -- finely chopped
3 tablespoons olive oil
flour -- for sprinkling
1 pound commercially made pizza dough
yellow cornmeal -- for sprinkling
1 cup shredded low-moisture -- whole milk mozzarella
1 cup shucked baby clams or chopped clams -- drained
1/3 cup grated asiago cheese
1/2 teaspoon dried basil


Have on hand a pizza stone and pizza peel, or a large baking
sheet. In a bowl, combine the garlic and oil. Let them sit for
30 minutes. Set the oven at 550F. Put the pizza stone or sheet
into the oven as it heats. On a well-floured surface, hand stretch
out the pizza dough to a 12 inch round. Very carefully remove the
baking sheet from the oven. Sprinkle it with cornmeal. Or
sprinkle a pizza peel with cornmeal. Transfer the dough to the
sheet or peel. Spread the garlic mixture on the dough, leaving
a 1 inch border around the edges. Add mozzarella, clams,
Asiago, and basil, leaving the border bare. Return the sheet
to the oven or slip the pizza off the peel onto the stone. Bake
the pizza for 8 to 10 minutes or until the crust is golden.
Cut into wedges to serve.


Refrigerate remainder

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Rec: New Orleans Shrimp Pizza

1 (6.5-ounce) package pizza dough mix
1 teaspoon Cajun seasoning
1/2 cup hot water
1 cup chunky tomato sauce
1/2 teaspoon hot sauce, or more if needed
1 teaspoon crushed garlic
1 cup shredded mozzarella
1/3 cup frozen chopped green pepper, thawed
1/3 cup frozen chopped onion, thawed
1/2 pound pre-peeled medium shrimp


Preheat oven to 450 degrees F. Lightly spray a baking
sheet with olive oil cooking spray and set aside.
In a medium mixing bowl combine pizza crust, Cajun
seasoning, and hot water until well moistened. Beat 20
times to form a dough. Let sit while you make the sauce.
In small mixing bowl, combine tomato sauce, hot sauce,
and garlic; set aside. Press dough into a 12 inch circle on a
baking sheet with floured fingers. Spread sauce onto dough
evenly, leaving a 1 inch border. Top with cheese, peppers,
onions, and shrimp. Bake in preheated oven 12 to 17
minutes or until crust is golden brown.
Slice and serve


Serves 2 to 4
Refrigerate remainder
Good cold or can be gently reheated in microwave

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Rec: Shrimp Alfredo Pizza

1 large pizza crust (pre-made, or box mix)
oregano, basil, and garlic powder (for the crust)
3/4lb raw shrimp (peeled, and deveined, with tailed removed)
½ teaspoon dried oregano
½ teaspoon dried basil
2 garlic cloves (minced)
1 tomato (sliced)
3 fresh basil leaves (chopped)
2 cups mozzarella cheese
¼ cup grated parmesan cheese
½ cup alfredo sauce


Pre-heat the oven to 500 degrees. Lay out the crust on a
pizza pan and sprinkle with top with a little oregano, basil
and garlic powder to taste. In a medium sauté pan over
MEDIUM heat add a little olive oil. Add shrimp, oregano,
basil, and minced garlic cloves. Cook until the shrimp are
about ¾ of the way done (just turning pink). Set aside.
Place the crust into the oven and pre-bake at 500 degrees
for 4 minutes. Remove from the oven and spread a layer of
alfredo sauce over the trust. Top with tomatoes, shrimp
and basil. Top with mozzarella and parmesan cheese. Return
to the oven and bake for 7 minutes.


Serves 4 to 6
Refrigerate remainder
Can be enjoyed cold or carefully reheated in microwave

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Monday, February 02, 2015

The Thought For Today

"Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die." - Mel Brooks

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About Pocket Kite

About Pocket Kite


To paraphrase Robin Williams: Oh look! It's just like a man's kite, but smaller. And now, according to an Email they just sent me, can be found at Toys "R" Us.

(Hint, hint - what to say to a Flasher.)

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Saturday, January 31, 2015

IT'S CAROLINE REED DAY!

My favorite Academy grad. Hey, grab a bottle of mescal and come for a visit.












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Friday, January 30, 2015

The Thought For Today

"Cats' hearing apparatus is built to allow the human voice to easily go in one ear and out the other." - Stephen Baker

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BloodyFingerMail.com : A Happy Email Alternative

BloodyFingerMail.com : A Happy Email Alternative


Nick sent me this and I'm pretty sure that it qualifies as a Weird Friday item. You draw the letters using your mouse. Have a bloody great time.

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

Thursday, January 29, 2015

The Thought For Today

Sucker: "Is this a game of chance?"
WC: "Not the way I play it, no." - W.C.Fields

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Why Working From Home Is Both Awesome And Horrible

In case you missed this on Gizmodo. Wait - you're NOT reading Gizmodo? Now I'm REALLY worried about you.

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Wednesday, January 28, 2015

The Thought For Today

At one Army base, the annual trip to the rifle range had been canceled for the second year in a row, but the semi-annual physical fitness test was still on as planned.One soldier mused, "Does it bother anyone else that the Army doesn't seem to care how well we can shoot, but they are extremely interested in how fast we can run?"

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I-Mockery - Comics!

I-Mockery - Comics!

Such joy and happiness can only mean one thing - Pickleman is here!

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Tuesday, January 27, 2015

The Thought For Today

"The reason gas stations sell food, of course, is that the supermarkets are busy cashing checks. The supermarkets have to cash checks because the banks are busy mailing unsolicited credit cards to everybody in the Western Hemisphere. The result is that very few people fix cars." - Dave Barry

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Rec: New England Boiled Dinner

3 lb Corned beef
6 Carrots; halved lengthwise
6 Potatos; halved lengthwise
1 medium Cabbage
3 cups Water
6 Turnips; quartered


Place corned beef and water in crockpot.
Cover. Set on HIGH. When steaming
vigorously, set to LOW and continue
cooking 3 1/2 hours. Remove meat from
crockpot. Put potatoes, turnips, carrots and
cabbage in crockpot. Place meat on top of
vegetables. Cover and set to HIGH again.
When mixture is steaming briskly, set to
LOW. Cook for 1 1/2hours. Ham may be
used in place of corned beef, if desired.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: California Tamale Pie

1 lb lean ground beef; browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg; beaten
1 pk chili seasoning mix
1 teaspoon seasoned salt
1 lb canned tomatoes; cut up
1 lb whole kernel corn; drained
2 1/4 oz sliced ripe olives; drained
1 cup Cheddar; grated


Stir together corn meal, milk and egg. Add rest of
ingredients, except cheese. Pour into crockpot, cover
and cook on HIGH 3 to 4 hours. Sprinkle cheese over
top, cover and cook another 5 minutes.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stew

1/2 lb. cubed stew beef
2 to 3 carrots, cut up
6 to 8 pearl onions
2 to 3 potatoes, cut in cubes
1 clove garlic, minced
1/4 cup red wine
1/2 teaspoon Worcestershire Sauce
1 teaspoon soy sauce
salt and pepper


Brown stew beef cubes (you can coat in flour first) in pan.
After browning, put in crock pot. De-glaze pan with 1/4
cup red wine and pour into crock pot with beef. Add cut
up carrots, onions, garlic and potatoes along with soy
sauce and Worcestershire Sauce. Cook on HIGH for
3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
Add water as necessary and salt and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Crockpot Chuck Roast

1 pkg Knorr's onion soup mix
1 can beef broth
1 can Campbell's Cream of Mushroom soup
1 medium sized chuck roast
salt and pepper to taste


In the morning, before leaving for work, or at night
before going to bed, put all ingredients into the crockpot
and cook on LOW for approximately 6 to 8 hours. The
beef will fall apart when finished. Serve over cooked
and buttered egg noodles or rice.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chili

1 lb chopped beef (turkey can be substituted)
1 (16 oz) can chopped tomatoes
1 can kidney beans
2 teaspoons of flour
3 tablespoons chili powder
1 tablespoon wasabi powder
2 small chopped onions
1/2 teaspoon cumin
1/4 teaspoon thyme
salt pepper


Brown beef and onions in microwaveable bowl. Add tomatoes with juice, beans with juice, chili powder, wasabi, cumin, thyme, salt and pepper. Microwave on MEDIUM for 9 minutes. Stir, cover and microwave on HIGH for 7 minutes.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, January 26, 2015

The Thought For Today

"If it weren't for electricity we'd all be watching television by candlelight." - George Gobel

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GIANTmicrobes

GIANTmicrobes

And the perfect presents for any occasion...

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Sunday, January 25, 2015

Burns supper - Wikipedia, the free encyclopedia

Burns supper - Wikipedia, the free encyclopedia

Tonight...

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The Burns Supper Index

The Burns Supper Index

Are you ready?

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Saturday, January 24, 2015

Address to a Haggis by Robert Burns

Address to a Haggis by Robert Burns

Remember, Sunday night (the 25th) is Burns Night. Address to a Haggis is normally recited over the supper. I've ordered MY Haggis, have you?

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Friday, January 23, 2015

The Thought For Today

"Sex at age ninety is like trying to shoot pool with a rope." - George Burns

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The Church Of Google

The Church Of Google

Another great one for a Weird Friday. The only thing that worries me is, how serious are these people? Some of the folks I know really DO swear by Google. Be sure to check out the PROOF! section.

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

Thursday, January 22, 2015

The Thought For Today

"Too bad the only people who know how to run the country are busy driving cabs and cutting hair." - George Burns

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Bad Sex Ed

“Someone should start a site where adults share the worst advice they ever got in sex-ed classes as a teen.” - Matt Haughey And here it is. Have a good laugh.

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Wednesday, January 21, 2015

The Thought For Today

"I look to the future because that's where I'm going to spend the rest of my life." - George Burns

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TOP TEN BEST EXCUSES IN CRIMINAL CASES

1. License case: “It wasn’t me, my brother did it, my brother did it” The defendant doesn’t have a brother.

2. Assault and Battery Case: “The guy walked into my fist. I tried to stop him, but he kept running into my fist!”

3. Shoplifting case: “I was going to return it if it didn’t fit, really I was.”

4. Conspiracy case: “it was entirely my wife’s idea, I will testify that way if I need to.”

5. Assault with Dangerous Weapon: “The cops must have planted my fingerprints on the weapon.”

6. Drug case: “I was only given $5,000 to drive this bag from one location to another, how was I supposed to know there was something illegal in the bag?”

7. Minor in possession of alcohol: “Yeah, we had the alcohol, but I wasn’t given my Miranda rights, so that means a dismissal right?” The police saw the person drinking in the car and there were no statements to be suppressed.

8. DUI case: “I drank a lot, but I wasn’t that drunk because I got to the car and I was driving.”

9. Drug case: An overweight person claimed that she didn’t use crack cocaine. While pointing at herself she stated, “look at me, does it look like I use crack!”

10. My favorite: A doctor gets arrested for trying to elicit sex from a prostitute. “I was doing research on STDs."

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Tuesday, January 20, 2015

The Thought For Today

"Happiness? A good cigar, a good meal, a good cigar and a good woman ... or a bad woman; it depends on how much happiness you can handle." - George Burns

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Rec: Haggis, Tatties and Neeps

Sunday night is Burns Night so why not celebrate it like every good Scot with Haggis accompanied with Tatties and Neeps (mashed potatoes with a little nutmeg and Mashed Swede also known as turnip with a little ginger). In this recipe I have combined the two, sprinkled a little Scottish cheddar cheese over the top to make Orkney Clapshot but you can keep the two separate if you prefer.
(NOTE: The dictionary says that the Swedish turnip is actually the rutabaga. Plan accordingly.)


Haggis
1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to).


Tatties
600g mashing potato, peeled and roughly chopped
60ml milk
4 tbsp butter
a generous pinch of grated nutmeg
maldon salt


Neeps
600g Swede (turnip), peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
maldon salt and freshly ground black pepper


Orkney Clapshot
Tatties and Neeps
150g cheddar cheese, grated


To Serve
cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
30ml whisky.



Haggis: Place the haggis in a large saucepan and cover it with cold water. Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan. Leave the haggis to cook for 40 minutes per 500g.


Tatties: Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer. Leave the potatoes to cook for 20-30 minutes until they are tender. Drain the potatoes well and return them to the pan. Return the pan to the low heat and dry the potatoes for a couple of minutes. Add the butter and milk to the pan and mash the potatoes with a fork or potato masher. Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash.


Neeps: Place the Swede (turnip) in a saucepan and cover them with cold water. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender. Drain Swede and return them to the pan. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes. Add the butter and ginger to the pan and cook them with the Swede for a minute. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth.


Orkney Clapshot: Preheat a grill to high. Mix together "Tatties and Neeps" until they are well combined. Place the mixture in an oven proof container and cover it with the grated cheese. Place the container under the hot grill and cook it until golden brown. Serve



To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve



Serves 6
I have no idea what to do with leftovers

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Monday, January 19, 2015

The Thought For Today

"I'd rather be a failure at something I love than a success at something I hate." - George Burns

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Burns Night Supper

With the Supper coming up the 25th, you may ask yourself "Where do I find a Haggis here in America?". And the answer is: http://store.stewartsofkearny.com/home.php. Or: http://www.caledoniankitchen.com/catalog/index.php/cPath/33_29?osCsid=578d71eb0bcf8d1a14f5a6f30d550b02. Better order now.

And remember - Haggis is made from the parts of our sheep that the English DIDN'T steal.

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Sunday, January 18, 2015

POOR DEANO!


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Saturday, January 17, 2015

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

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Friday, January 16, 2015

Wrong Town











IT'S PURE EVIL! DO NOT VISIT THIS SITE!!!!!

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

Thursday, January 15, 2015

The Thought For Today

"As you journey through life take a minute every now and then to give a thought for the other fellow. He could be plotting something." - Hagar the Horrible

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Shatner's Toupee

Shatner's Toupee


Funny stuff...

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Wednesday, January 14, 2015

The Thought For Today

"First lady Michelle Obama just launched a campaign to combat childhood obesity called 'Let's Move.' And this evening, obese children started their own program called 'Let's Not.'" - Jimmy Fallon

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The UberPage of the First Church of Shatnerology!

The UberPage of the First Church of Shatnerology!

Oh, what evil people to treat our hero like this! Actually, Shatner loves it and you might too. Scroll down to the bottom of the page.

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Tuesday, January 13, 2015

The Thought For Today

"You can say this for ready-mixes...the next generation isn't going to have any trouble making pies exactly like grandmother used to make." - Earl Wilson

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Rec: Tomatoe Garlic Sandwich

6 to 8 Slices Bread
3 Cloves Garlic, Minced
3 Green Chilies
1 Large Tomato, Sliced
10 Slices Sharp Cheddar Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Lemon Juice
Table Salt
Fresh Cracked Black Pepper



The first step is to toast your bread if you like a crunch
with your sandwich. Now spread on the fine minced garlic
on one side of the bread. Now place the slices of tomato on,
top with a drizzle of olive oil and slices of green chilies. Add
the fresh lemon juice and slices of sharp cheddar. Close the
sandwich and slice, and enjoy.

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Rec: Cucumber Sandwich

4 to 6 Slices Rye Bread
8 Ounces Soft Cream Cheese
3 Large Shredded Cucumbers
1 Package Blue Cheese Seasoning
1 Tablespoon Mayonnaise
Table Salt
Fresh Ground Pepper


Combine all ingredients into a large mixing bowl minus the
shredded cucumbers. Once well blended fold in the cucumbers.
Place a small amount of the mixture on a slice of bread and
top with an additional slice of bread. This sandwich is also
great with toasted bread.

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Rec: Perfect Microwave Rice

1 cup long grain rice
1 3/4 cups water or stock
3/4 teaspoon butter or oil
salt and fresh ground black pepper


Put all ingredients in microwave safe bowl.
Remember, the rice will be expanding during
cooking, so pick a large enough bowl.
Microwave on HIGH uncovered for 5 minutes.
Microwave on MEDIUM LOW, uncovered for
7 1/2 minutes. Do not stir during the cooking
process. Season with salt and fluff with a fork
just before serving.

Serves 4

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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: Easy Layered Delight

14 whole graham crackers
1 (5.1 oz) package instant vanilla pudding mix
2 cups cold milk
1 cup thawed whipped topping
1 (12 oz) can cherry pie filling


Line a 9x9-inch square pan with whole graham crackers
(break crackers, if necessary). Prepare pudding with milk
as directions indicate; let stand 5 minutes, then blend
with whipped topping. Spread half of the pudding
mixture over graham crackers. Place another layer
of graham crackers on top. Spread remaining pudding
mixture over crackers. Add another layer of crackers.
Then spread cherry pie filling over the top. Cover, and
refrigerate 3 hours.


Serves 6 to 8

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Monday, January 12, 2015

The Thought For Today

"I don't play monsters. I play men besieged by fate and out for revenge." - Vincent Price

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Asimov's 30 Laws of Robotics

Asimov's 30 Laws of Robotics


Who knew?

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Sunday, January 11, 2015

POOR DEANO!


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Saturday, January 10, 2015

Magical Marmite Tells Your Mood

What is mood Marmite? It's Marmite that you wack with a spoon until it changes into some strange color it's not supposed to be. Perhaps we should be running this post on Tuesdays, with the recipes, since I expect you could still eat the Marmite, if you really wanted to. Let me know how your experiments turn out. (In the unlikely event you don't know what Marmite is, you can check out this link.)

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Friday, January 09, 2015

The Thought For Today

"Lack of money is the root of all evil." - George Bernard Shaw

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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, January 08, 2015

The Thought For Today

"The line separating good and evil passes not through states, nor between political parties either, but through every human heart." - Alexander Solzhenitsyn

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How to Spot Your Evil Twin

"Are you the good twin or evil twin? Sometimes just looking for the goatee isn't enough (especially for the ladies). Luckily, Everything Explained Through Flowcharts has you covered! Determine your evilness in this week's excerpt." Via Gizmodo.

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Wednesday, January 07, 2015

The Thought For Today

"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will." - Robert Frost

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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, January 06, 2015

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: Easy Oyster Microwave Casserole

1 quart oysters
1/2 teaspoon salt
black pepper to taste
chili powder to taste (optional)
1 cup finely crushed crackers
4 tablespoons butter
1 cup milk, cream or half and half


Drain liquor from oysters and save. Place half of
oysters in casserole dish. Mix seasonings and
sprinkle half over oysters. Cover with half of the
crumbs and dot with 2 tablespoons of the butter.
Add remaining oysters and repeat with seasonings,
crumbs and butter. In a small bowl, mix oyster
liquor and milk. Microwave on HIGH 2 minutes.
Pour over casserole mixture. Cover and microwave
on HIGH for 8 minutes. Let stand covered for 5
minutes then serve.

Serves 6
Refrigerate remainder
Can be reheated next day in microwave

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Rec: Oyster Stew

1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 oz) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste


Melt the butter in a large skillet over MEDIUM heat, and
cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over MEDIUM HIGH
heat. Mix in the butter, celery, and shallot mixture. Stir
continuously. When the mixture is almost boiling, pour the
oysters and their liquid into the pot. Season with salt,
pepper, and cayenne pepper. Stir continuously until the
oysters curl at the ends. When the oysters curl the stew
is finished cooking; turn off the heat and serve.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Clam Chowder

4 (6 1/2 oz.) cans clams with juice or 3 lbs. fresh/frozen
1/2 lb. salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, peeled and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half cream
3 to 4 tablespoons cornstarch



If the clams are frozen, thaw and cut into bite sized
pieces. In skillet, saute salt pork or bacon and onion
until golden brown and drain. Put into crockpot with
clams. Add all remaining ingredients, except milk.
Cover and cook on HIGH 3 to 4 hours or until potatoes
are tender. During the last hour of cooking, combine
1 or 2 cups of milk with the cornstarch. Add to the
crockpot with rest of milk and stir well. Serve in large
bowls with crusty French bread or some microwave
cornbread.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Oyster Po’Boy Sandwiches

Wasabi Tartar Sauce:

1 cup wasabi mayonnaise
1/4 cup sweet pickle relish
2 tablespoons minced shallot or onion
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoons fresh lemon juice
1/4 teaspoon Louisiana-style hot sauce

Sandwich Filling:

vegetable oil
2 loaves French bread
butter or margarine
cornmeal, seasoned with black pepper and cayenne
24 shucked oysters, drained
sliced tomatoes
shredded lettuce


Heat oil to 375 degrees F. (190 degrees C.) in a deep fryer
or heavy skillet. Meanwhile, prepare the wasabi tartar
sauce by stirring l the ingredients together in a small
bowl and set aside. Slice the loaves of bread into half
horizontally or vertically. Spread inside surfaces of
bread with butter. Place the bread on a baking sheet,
cut sides up. Heat the bread under broiler for 2 or 3
minutes, or until lightly browned; set aside. Place
cornmeal mixture in a plastic bag. Drop in six oysters
at a time and shake until well coated with cornmeal,
knocking off excess. Fry the oysters in batches of six
or less, turning occasionally, until they’re just cooked
through and are golden brown, about 1½ minutes.
Drain on paper towels. Spread each piece of bread with
2 tablespoons of wasabi tartar sauce. Arrange the oysters,
tomatoes, and lettuce on the bottom slices of bread. Top
with the remaining bread and gently press together. Enjoy.


Serves 4
Refrigerate remainder
Will not reheat well

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Rec: Packet Cooking

Packet cooking is easy, which I think is the best sort of cooking. This is tastiest cooked over a grill, but it works beautifully in the oven as well. It's simple, low calorie and fast. This recipe serves four, but it can be halved for two, or quartered for one. I don't recommend making this for one, because it could just as easily be made for two or four, with the remaining servings frozen as is in the packet, then popped into the microwave for dinner on busy days. The best accompaniment to this is rice. A box rice is easiest, however, I'm posting a Spanish Rice recipe separately for those who are more ambitious. I've filched this recipe from The Change One Diet by the Reader's Digest people.

Snapper and Sugar Snap Peas in a Packet

3 cups sugar snap peas (fresh or frozen)
2 tablespoons lemon juice (fresh or bottled)
2 teaspoons olive oil
Salt and pepper to taste
4 red snapper filets, 6 ounces each (or other delicate fish, such as flounder or sole)

Preheat the oven to 400 degrees, or prepare the grill.

Toss the sugar snap peas, lemon juice, olive oil, salt and pepper together in a bowl.

Coat four 15-inch lengths of cooking parchment paper or aluminum foil with cooking spray. Place one filet on one-half of each paper then top with about 3/4 of the sugar snap peas. Fold the paper over the fish and peas and fold the edges all around to seal.

Put the packets on a baking sheet to go into the oven, or directly on the grill and cook for 10 to 12 minutes.

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Monday, January 05, 2015

The Thought For Today

Man (to WC): "You're drunk!

"WC: "Yeah, and you're crazy. And I'll be sober tomorrow and you'll be crazy for the rest of your life." - W.C.Fields

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Modern Drunkard Magazine Online

Modern Drunkard Magazine Online

Who needs Time or Newsweek when you can read the best - Modern Drunkard Magazine. All the answers to those hard questions of life. Such as, what to toast next.

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Sunday, January 04, 2015

POOR DEANO!


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Saturday, January 03, 2015

Which Tarot Card Are You?

Take this test to find out! Check out all the different card sets while you're at it, they're pretty nifty.

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Friday, January 02, 2015

The Thought For Today

"One thing vampire children are taught is, never run with a wooden stake." — Jack Handey

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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, January 01, 2015

The Thought For Today

"New Year's Day: Now is the accepted time to make your regular annual good resolutions. Next week you can begin paving hell with them as usual." - Mark Twain

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Guess

HAPPY NEW YEAR!!!!!!!!



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Wednesday, December 31, 2014

New Years Resolutions

I will always wear clean underwear, "just in case", ESPECIALLY when traveling by air.

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101 Simple Appetizers in 20 Minutes or Less - New York Times

101 Simple Appetizers in 20 Minutes or Less - New York Times

For New Years Eve.

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New Years Eve Drink Recipes

Well, grab your noise makers and put on your funny hats - here's a couple of dozen recipes to get you started. And remember, a couple of coated (enteric) aspirin and a glass of water before you go to bed will save you a major headache in the morning. Or you could just not drink, but where's the fun in that? 

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Tuesday, December 30, 2014

New Years Resolutions

I will keep an extra safe distance when driving behind police cars.

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Rec: Rock Shrimp On Toast For New Years Morning

1/4 lb butter
1/2 teaspoon lemon juice
1/4 teaspoon garlic salt
dash of pepper
1 lb of rock shrimp, peeled and deveined (you can
use kitchen scissors to cut open the back of the shell and
remove the meat)
4 to 6 slices of toast


Put butter, lemon juice, garlic salt and pepper in casserole
dish and microwave on HIGH for 1 minute. Stir well. Add
shrimp and microwave on HIGH 3 to 4 minutes, stirring
once. Serve shrimp on toast, pour sauce over shrimp.

Serves 2 to 3
Does not reheat well. Shrimp will become rubbery, so eat it
all today!

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Monday, December 29, 2014

New Years Resolutions

I will always replace the gas nozzle before driving away from the pump.

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For Auld Lang Syne

WELL? START SINGING!

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Sunday, December 28, 2014

POOR DEANO!


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Saturday, December 27, 2014

New Years Resolutions

Never again will I try to defuse an explosive device with a known practical joker.

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Friday, December 26, 2014

The Thought For Today

"The difference between sex and death is that with death you can do it alone and no one is going to make fun of you." - Woody Allen

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The Death Clock - When Am I Going To Die?

The Death Clock - When Am I Going To Die?

It's Weird Friday and tick, tick, tick, your life is just ticking away. You'ld better check and see how much longer you have. WHOOPS - TOO LATE!

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

Thursday, December 25, 2014

Ho, Ho, Ho - The Thought For Today

"Santa is very jolly because he knows where all the bad girls live." - Dennis Miller

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Norad Tracks Santa



Norad Tracks Santa

If you're still up at about midnight, when I Post this, you can visit the NORAD tracking Site and follow Santa around the world. Maybe you'll even see when he gets to YOUR house.

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Wednesday, December 24, 2014

The Thought For Today

"Guilt: the gift that keeps on giving." - Erma Bombeck

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Jeff Dunham Achmed's "Jingle Bombs"

Annnnnnnnnnd...

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Tuesday, December 23, 2014

The Thought For Today

"Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God....I could be eating a slow learner." - Lynda Montgomery

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Rec: Crockpot Bouillabaisse

1 onion, chopped
1/2 cup dry white wine
3 celery stalks with leaves, chopped
1 pinch saffron
2 cloves garlic, minced
1 dash Tabasco sauce
1/2 cup olive oil
3 lbs mixed fish, cut into 1" squares
2 cups clam juice
1 lb lobster/tails (optional)
1/4 cup parsley, chopped
1 lb crabmeat (optional)
3 tomatoes, diced
1 lb shrimp, shelled and deveined
2 teaspoons salt
2 dozen clams, mussels or scallops
1/2 teaspoon thyme
1 tablespoon paprika


Put all ingredients, except seafood, in crockpot. Cover and
cook on HIGH for 2 to 4 hours. Add seafood. Cover and cook on
HIGH for 1 to 3 hours. Serve in heated large bowls garnished
with fresh parsley with crusty bread on the side.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave though it's also good chilled

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Rec: Best Unsteamed Shrimp

1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning
2 tablespoons lemon juice



Place butter in microwave safe bowl. Place bowl in
microwave and melt butter (15 to 30 seconds on HIGH).
Add Old Bay seasoning ™ and lemon juice. Stir well. Coat
microwave safe pan with non-stick cooking spray.
Arrange shrimp in a layer in the pan. Pour butter
mixture evenly over shrimp. Cook in microwave on
HIGH power for 6 minutes. After two minutes have
elapsed pause microwave and rearrange shrimp (move
shrimp from the center to the outside, from the outside to
the center). Let the shrimp cook for another 2 minutes.
When 4 minutes have elapsed pause the microwave
again, rearrange the shrimp once more. Place shrimp
back in the microwave and cook remaining two minutes.
Cook until shrimp turn pink. Serve hot with your favorite
cocktail sauce.


Serves 4

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Rec: Microwave Red Snapper

4 (6 oz) fillets red snapper or haddock
3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared mustard
1 1/2 teaspoons dill weed
hot cooked rice



Cut fish into serving-size pieces; place in an ungreased
shallow microwave-safe dish. Cover and microwave on
HIGH for 3 1/2 minutes. Drain liquid. Combine the sour
cream, mayonnaise, milk, mustard and dill; drizzle 1/2 cup
over the fish. Microwave, uncovered, on HIGH for 3 1/2
minutes or until fish flakes easily with a fork. Serve over
rice with remaining sauce.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Mediterranean Fish

1 sliced onion
2 tablespoons olive oil
1 crushed garlic clove
1 (14 to 15 oz) can stewed tomatoes
4 tablespoons tomatoe-based salsa
1/4 teaspoon ground cinnamon
1 1/2 lbs red snapper
12 sliced green olives


In a microwave safe container, combine sliced onion, olive oil
and crushed garlic. Cover and microwave on HIGH for 3
minutes. Drain. Stir in stewed tomatoes, salsa and cinnamon.
Top with red snapper and sliced green olives. Cover and
microwave on HIGH for 3 to 4 minutes or until fish flakes
easily with a fork.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Trout Chowder

1 medium onion, chopped
1 tablespoon butter or margarine
2 cups milk
1 cup Ranch salad dressing
1 pound skinless, boneless trout fillets
1 (10 oz) package frozen broccoli cuts, thawed
1 cup cubed or shredded Cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika


In a skillet, saute onion in butter until tender. Transfer to
a crock pot; add milk, dressing, fish, broccoli, cheeses and
garlic powder. Cover and cook on HIGH for 1-1/2 to 2 hours
or until chowder is bubbly and fish flakes easily with a fork.
Sprinkle with paprika if desired.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, December 22, 2014

The Thought For Today

"The reason the golf pro tells you to keep your head down is so you can't see him laughing." - Phyllis Diller

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Write & Email Santa Claus a Christmas Letter

Last chance! This is it, you'ld better get those requests in and don't worry, he WILL answer. Don't forget to leave some cookies and milk or even a slice of pie. He doesn't mind diet cookies but soy milk gives him heartburn. So if you don't want reindeer poop in your stockings (or under the tree), I'ld go with the real thing.

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Sunday, December 21, 2014

POOR DEANO!


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Saturday, December 20, 2014

YouTube - ADAM SANDLER - CHANUKAH (HANUKKAH) SONG [PART 3]

YouTube - ADAM SANDLER - CHANUKAH (HANUKKAH) SONG [PART 3]


And time to celebrate!

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Friday, December 19, 2014

The Thought For Today






"Greed is my creed" - Daffy Duck

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Bunny Suicide Cartoons

It's Weird Friday and the Sarah Conner one is my favorite. Enjoy, and remember - the bunnies are professionals so don't try these at home.



P.S. And you can get the book at Amazon.

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

Thursday, December 18, 2014

The Thought For Today

"The one positive outcome of the suffering economy is seven million fewer people than last year will be subjected to an office Christmas party." - Jimmy Kimmel

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YouTube - Adam Sandler: The Chanukah Song Part 2

YouTube - Adam Sandler: The Chanukah Song Part 2


And part two with a few more laughs.

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Wednesday, December 17, 2014

The Thought For Today

"In the old days, it was not called the Holiday Season; the Christians called it "Christmas" and went to church; the Jews called it "Hanukkah" and went to synagogue; the atheists went to parties and drank. People passing each other on the street would say "Merry Christmas!" or "Happy Hanukkah!" or (to the atheists) "Look out for the wall!"" - Dave Barry

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YouTube - Adam Sandler original Chanukah (Hanukkah) Song

YouTube - Adam Sandler original Chanukah (Hanukkah) Song


And because it's Hanukkah...

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Tuesday, December 16, 2014

The Thought For Today

"Most Texans think Hanukkah is some sort of duck call." - Richard Lewis

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Hanukkah


Gmar chatimah tovah. A time of celebration with family and friends. It runs from sunset on 16DEC to sunset on 24DEC. Time to dig out your dreidels and Hanukkah Gelt.


I have a little dreidel. I made it out of clay.
When it's dry and ready, with dreidel I shall play.
Oh dreidel, dreidel, dreidel, I made you out of clay.
Oh dreidel, dreidel, dreidel, with dreidel I shall play …
My dreidel's always playful. It loves to dance and spin.
A happy game of dreidel, come play now let's begin.
Oh dreidel, dreidel, dreidel, it loves to dance and spin.
Oh dreidel, dreidel, dreidel. Come play now let's begin.

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Monday, December 15, 2014

The Thought For Today

"Let me see if I've got this Santa business straight. You say he wears a beard, has no discernible source of income and flies to cities all over the world under cover of darkness? You sure this guy isn't laundering illegal drug money?" - Tom Armstrong

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Write & Email Santa Claus a Christmas Letter

This is it, you'ld better get those requests in and don't worry, he WILL answer. Don't forget to leave some cookies and milk or even a slice of pie. He doesn't mind diet cookies but soy milk gives him heartburn. So if you don't want reindeer poop in your stockings (or under the tree), I'ld go with the real thing.

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Sunday, December 14, 2014

POOR DEANO!


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Saturday, December 13, 2014

THIS IS A DATE WHICH WILL LIVE IN INFAMY!

READ! LEARN!

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Friday, December 12, 2014

The Thought For Today

"Anybody who believes that the way to a man's heart is through his stomach flunked geography." - Robert Byrne

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Pushin Daisies: a mortuary novelty shop

Pushin Daisies: a mortuary novelty shop

Yup, it's Weird Friday again and I think that this will qualify. One of my favorites? The T-shirt: "Friends help you move...REAL friends help you move bodies!"

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

Thursday, December 11, 2014

The Thought For Today

"The dog was created especially for children. He is the god of frolic." - Henry Ward Beecher

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Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Get one of these along with the motorized cooler and your life will be complete. At least until they come out with a flying car or cheap jet pack.

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Wednesday, December 10, 2014

The Thought For Today

"Grant me the senility to forget the people I never liked anyway, the good fortune to run into the ones I do, and the eyesight to tell the difference.It's scary when you start making the same noises as your coffee maker." - Anon

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Cruzin Cooler

Cruzin Cooler

I don't know what to say. Only in America would someone come up with a cooler that you can sit on and drive (up to 13mph), and attach trailers to. And then have it made in China. Over 40K sold so far folks. And check out the Ellen Cooler. Funny.

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Tuesday, December 09, 2014

6 Types of Salt and How to Use Them

"Knowing the difference between Kosher and sea salt can make a world of difference in your dishes. Here, six easy-to-find varieties, with tips on when and where to sprinkle them." Things you need to know...

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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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Rec: Kosher Perfect Matzo Balls

For soft matzo balls
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or melted schmaltz(chicken fat)
2 teaspoons baking powder


For firm matzo balls the above plus
4 tablespoons water or broth
baking powder(delete for firm matzo balls)


Optional Ingredients --- all, some or none
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional



Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass,
discarding any with blood spots, and then pour into
a second bowl. Add oil or schmaltz (and water or
broth for firm matzo balls) to the eggs and stir gently
with a fork until the yolks are broken and the oil just
mixed. Pour egg mixture into the dry mixture and
gently mix with the fork. DO NOT OVER MIX.
Treat it like a muffin mixture; if you over mix they
will be tough. Place in the fridge for 1 hour. Bring a
large pot of water to a rolling boil on the stove. After
matzo ball mix has set, gently remove teaspoon fulls
of the batter and roll into 1 to 2" balls and drop into the
water. When all the balls are in the water leave it to boil
until all the balls float to the top, then lower the
temperature to a rolling simmer for 40 minutes and
your matzo balls will be ready. DO NOT STIR AT ANY
TIME. The matzo balls may be removed from the water
with a slotted spoon and served in soup, with a stew,
as a side dish with gravy or placed on a cookie sheet
and frozen covered for a later use.


Makes 18 to 24 Matzo Balls

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Rec: Kosher Chicken Creole

3 boned and skinned chicken breasts
pinches of salt, pepper, and paprika
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 green pepper, chopped
3 cloves garlic, minced
3 tablespoons flour
1/2 teaspoon fine sea salt
1/2 teaspoon paprika
1/2 to 1 cup finely chopped tomatoes, or Pomi tomatoes
1 cup chicken or vegetable stock
1 to 2 teaspoons lemon juice
1 teaspoon parva horseradish
1/2 to 1 cup diced roasted red bell peppers or pimiento




Wash and dry chicken breasts and arrange on a
microwave plate. Sprinkle with salt, pepper, and
paprika. Cover loosely with waxed paper. Microwave
on MEDIUM HIGH 2 minutes. Turn pieces, cover,
and microwave another 1 to 3 minutes or until done.
Set aside. When cool enough to handle, tear or cut into
pieces. In meantime, heat oil in skillet or saute pan.
Saute onion, green pepper, and garlic several minutes.
Whisk in flour, salt, and paprika and stir until flour is
smooth. Add tomatoes and broth and blend well. Add
remaining ingredients and cook until thickened and
flavors have blended. Add chicken. Adjust seasonings
and serve with rice.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Mom's Authentic Kosher Cholent Recipe

2 onions, quartered
2 tablespoons vegetable oil
2 lbs chuck roast, cut into large chunks
1/2 cup dry kidney beans
1/2 cup dried pinto beans
1/2 cup pearl barley
3 large potatoes, peeled and cut into thirds
boiling water to cover
1 (1 oz) package dry onion and mushroom soup mix
1 tablespoon garlic powder
salt and pepper to taste


In a large oven safe pot or roasting pan, saute onions in oil over MEDIUM heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top. Preheat oven to 200 degrees F (95 degrees C). Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, December 08, 2014

The Thought For Today

"Let me see if I've got this Santa business straight. You say he wears a beard, has no discernible source of income and flies to cities all over the world under cover of darkness? You sure this guy isn't laundering illegal drug money?" - Tom Armstrong

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Write & Email Santa Claus a Christmas Letter

This is it, you'ld better get those requests in and don't worry, he WILL answer. Don't forget to leave some cookies and milk or even a slice of pie. He doesn't mind diet cookies but soy milk gives him heartburn. So if you don't want reindeer poop in your stockings (or under the tree), I'ld go with the real thing.

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Sunday, December 07, 2014

POOR DEANO!


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Saturday, December 06, 2014

How to Scare Away a Telemarketer

I've heard of many ways to deal with telemarketers. Me, I just say, "No, thank you," and hang up immediately before than can get a word in edgewise. But some of you rapscallions out there are more creative, like Tom Mabe.

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Friday, December 05, 2014

The Thought For Today

"I ad lib most of my dialogue. If I did remember my lines, it would be too bad for me." - W.C.Fields

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

The Day Of The Ninja!

"Prepare for the Annual Day of the Ninja. Forget 'Talk Like a Pirate' Day. This will truly be our chance to show the world what ninja are made of.

Every year, December 5th is the Day of the Ninja. Plague your co-workers with ninja-ness and wear a ninja mask to work! Got the day off? Run wild in the streets, or dress like a ninja at the mall! Just show the world that YOU ARE NINJA!" I couldn't make this stuff up. Go for it. 

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Thursday, December 04, 2014

The Thought For Today

"Guys are like dogs. They keep coming back. Ladies are like cats. Yell at a cat one time...they're gone." - Lenny Bruce

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You WILL experience the Ninja Burger difference!

You WILL experience the Ninja Burger difference!


Funny...

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Wednesday, December 03, 2014

The Thought For Today

"I don't know if the presidential candidates are running for the White House or Animal House." - Bob Hope

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The Adventures of Dr. McNinja

The Adventures of Dr. McNinja

I give you Dr. McNinja. A Doctor who is part of a family of Irish Ninjas. Very entertaining. Definately dip into the Archives. Updates every Mon, Wed and Fri.

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Tuesday, December 02, 2014

The Thought For Today

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." - Mark Twain

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Rec: Kosher Sweet And Sour Chicken

1 chicken, washed, dried and seasoned
1 bottle low-cal Russian dressing
1/4 cup sherry
1/4 cup honey
1 onion, thinly slice


Place seasoned chicken in baking dish skin side up. Mix together other ingredients with the exception of the onion. Put 2/3 of mixture over the chicken. Put sliced onion on chicken and cover with remaining sauce. Bake uncovered at 350 degrees for 1 1/2 hours.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

3 to 4 lb whole fish with scales but cleaned inside
4 lb kosher salt
Juice of 1 lemon

SAUCE:
1/2 cup butter or olive oil
2 Tablespoons chopped parsley
Juice of 1 lemon
Capers, optional
Salt and pepper to taste


Wash fish with with lemon. Place half the salt in a baking dish, just big enough to hold the fish. Place fish on top. Cover fish completely with the rest of the salt. Bake in pre-heated 400 degrees oven for 45 minutes. The salt will harden and make a crust. Once cooked remove the crust and the skin should come off.

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

1 frying chicken, cut into 4 pieces
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg or cinnamon
1/2 teaspoon garlic salt
Juice of lemon
Olive oil
1/2 cup flour
2 eggs - slightly beaten
1 lemon - cut in 6 wedges


Sprinkle pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 tablespoons olive oil - set aside in refrigerator to marinate for several hours or overnight. Toss once in a while to ensure evenness of seasonings.Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, & fry in hot oil over HIGH heat for 1 to 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden, but not brown, on all sides. Serve with lemon wedges and riso coll'uvetta (rice and raisins).

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

Filling:
2 lbs ground beef
1 large onion grated
1 teaspoon salt
1/8 teaspoon pepper
garlic salt
2 eggs
2 tablespoons raw washed rice
dash Worcestershire sauce
1 large head green cabbage (not too solid)

Sauce:
14 ounces catsup
7 ounces water
3/4 cup grape jelly melted in microwave
Note: For more sauce either double recipe or make 1 1/2 the shown amounts.

For pan:
1/2 green pepper
1 onion sliced
1 bay leaf

Cut as much core out of cabbage as you can and place in a large pot. Bring water to cover to a boil. As cabbage cooks a little. you can remove more of core so the large cabbage leaves will separate. It takes time until all of the leaves will separate and are pliable.Combine ingredients for filling. Place about 1/3 cup of filling in each cabbage leave and fold like an envelope securing with wood toothpick. With the small cabbage leaves, use two. In bottom of large roasting pan, place the slice onion and bay leaf. Combine ingredients for sauce. Place a little in bottom of pan. Use about half of the left over cabbage leaves and place in pan. Place filled cabbage rolls seam side down in pan.cover with green pepper, remaining cabbage leaves and rest of sauce.Bake at 325 degrees for 3 hours uncovered; basting often. They should get a little brown. If they are getting too brown and there is still cooking time left, then cover. Can be prepared ahead of time and frozen.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

1 1/3 cups coarse kosher salt
2 3/4 lbs prime rib roast
2 teaspoons ground black pepper
2 teaspoons seasoning salt

Preheat oven to 210 degrees F (100 degrees C). Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, December 01, 2014

The Thought For Today

"The reason most people play golf is to wear clothes they would not be caught dead in otherwise." - Roger Simon

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Sunday, November 30, 2014

POOR DEANO!


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Saturday, November 29, 2014

"What Shall We Do With The Leftover Turkey?"

"What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
Early In The Evenin'?"              (To The Tune Of "Drunken Sailor")


Well, here's a Link to 56 ideas. And if you STILL have more leftovers, you cooked WAAAY too much.

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Friday, November 28, 2014

The Thought For Today

"I think luck is the sense to recognize an opportunity and the ability to take advantage of it... The man who can smile at his breaks and grab his chances gets on." - Samuel Goldwyn

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

Thursday, November 27, 2014

The Thought For Today

"Thanksgiving was never meant to be shut up in a single day." - Robert Caspar Lintner

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Thanksgiving Myth: Turkey Makes You Sleepy


Sorry, you've got one less excuse for falling asleep in front of the telly after you pig-out.

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Thanksgiving - Wikipedia, the free encyclopedia

Thanksgiving - Wikipedia, the free encyclopedia


You might note where and when the first Thanksgiving REALLY was.

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Wednesday, November 26, 2014

The Thought For Today

"If dogs could talk, perhaps we’d find it just as hard to get along with them as we do people." - Karel Capek

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The Hard Truth From Orlando

The Michael Brown case: I did not see how the grand jury could indict the officer. Even if he went to trial, the prosecutor could not win. Just the video of Michael Brown’s violent behavior at the earlier shoplifting incident would create reasonable doubt at a trial and the officer would be acquitted.
I'm telling you now and I would tell the protestors across the country -- they have absolutely no concept of the kind of irrational, erratic, arbitrary, dangerous violence that is prevalent in some neighborhoods. Michael Brown was 18 years old, big, violent, full of himself and belligerently stupid. Any normal civil teenager of any race first would not be threatening store owners and stealing. Any normal civil teenager of any race would have been walking on the sidewalk, but if being a twit-head and walking in the street, when asked by a police officer to get to the sidewalk (however he put it), would’ve said, okay, and moved his butt to the sidewalk. Michael Brown was not raised to comply. He was not raised to recognize anything but his own strength and so he mouths off, goes after the police officer to keep the officer from getting out of his car (and probably knows he’s being sought for the earlier theft), punches the officer, tries to evade and then goes bug-nuts again when told to stop.
And the same culture of violent idiocy that spawned him then burned his part of town, including the store that Michael Brown victimized just before he was confronted by the police. It’s a culture of blind incomprehension clashing with a culture of frustration on the other side.
And I find it ironic that everyone was beating up on law enforcement and the governor about having so many folks on standby – like having them there is going to provoke violence. But then, the predicted (and some would say inevitable) violence, looting and lawlessness breaks out and now they’re upset because the police/law enforcement weren’t standing right there to stop it. They always want it both ways.
When they rioted in Liberty City, it was never rebuilt. Watts was never rebuilt. The #1 rule of criminal thinking is: does not learn from experience. Well, here it is again. SSDD.
 
 
   Florida Cracker

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