Echo Fox Three

Tuesday, February 21, 2017

The Thought For Today

“Do you know what breakfast cereal is made of? It's made of all those little curly wooden shavings you find in pencil sharpeners!” ― Roald Dahl

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Rec: Microwave Chicken Curry

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil leaves, chopped
1/2 bunch cilantro leaves, chopped
2 (13.5 oz) cans coconut milk
2 tablespoons soy sauce
kosher salt
freshly ground black pepper
3-4 cups steamed rice, to serve on
paprika, for garnish
1 scallion, thinly sliced for garnish


In a large microwave pot with a lid, mix together the curry
paste and oil. Microwave on HIGH for 3 minutes. Add the
chicken and stir. Cover and microwave on MEDIUM for 8
minutes. Add the basil, cilantro, coconut milk and soy
sauce and season with salt and pepper. Give it a good stir,
cover and microwave on MEDIUM for 4 minutes. Stir again,
cover and let rest for 3 or 4 minutes. Serve over steamed
rice and garnish with paprika and scallions.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken & Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans cream of chicken soup
1/2 cup onion, finely diced
2 cups of water
1 chicken bouillon cube
2 carrots, peeled and sliced
2 stalks of celery, chopped
salt and pepper to taste
2 10 oz pkg refrigerated biscuits
2 tablespoons flour
1/2 cup heavy cream



Combine all ingredients, except biscuits, flour and cream
into crockpot. Cook on LOW 5 to 7 hours. 30 minutes
before serving, mix flour and cream together and add
to crockpot. Tear biscuit dough into 1 inch pieces (or cut
into fourths) and add to crockpot. Stir gently, cook on
HIGH for another 30 minutes or until biscuits are
fluffed up and cooked through.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Buffalo Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (1/4 to 1/2)


Put ingredients in crockpot, cover and cook on LOW
4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Dijon Chicken

4 chicken breast halves
1 heaping tablespoon honey Dijon mustard
salt and coarsely ground black pepper or seasoned pepper
2 (8 oz) packages baby spinach or 1 pound washed and
dried fresh spinach leaves
2 tablespoons butter, cut in small pieces


Grease crockpot or spray with Pam. Wash chicken and pat dry.
Rub chicken with Dijon mustard and sprinkle with salt and
pepper. Place chicken breasts in crock pot. Top with spinach.
Spinach can be packed in, or add spinach in parts as spinach
wilts as it cooks. Dot spinach with butter and sprinkle with
more salt and pepper. Cover and cook on LOW for 5 to 6 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Creamy Homemade Crockpot Chicken Stew

1 cup lowfat evaporated milk
1/4 cup all-purpose flour
1 1/2 lbs chicken leg meat
3/4 lb small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen green peas, thawed
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 cup chopped fresh parsley


In a small bowl, stir together evaporated milk and flour
until smooth. Place chicken, mushrooms, potatoes, onions,
carrots and peas in crockpot. Pour in milk mixture and broth.
Season with salt, pepper, marjoram and rosemary. Cook on LOW
for 6 hours. Stir in parsley and serve.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 20, 2017

The Thought For Today

"Expecting the world to treat you fairly because you are a good person is a little like expecting the bull not to attack you because you are a vegetarian." - Dennis Wholey

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The Kilted Nation

And now the kilts are invading America.


http://www.kiltednation.com/

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Sunday, February 19, 2017

POOR DEANO!


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Saturday, February 18, 2017

Chuck Norris Facts

Chuck Norris Facts

Read and learn true wisdom about The Master. And have a couple of laughs. Even 'he' loves this Site.

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Friday, February 17, 2017

The Thought For Today

"Women put a lot of thought into what their butts look like. Men aren't even aware of the fact that they have a butt until it starts itching." - Jeff Foxworthy

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

Thursday, February 16, 2017

The Thought For Today

"Is there anything more beautiful than a beautiful, beautiful flamingo, flying across in front of a beautiful sunset? And he's carrying a beautiful rose in his beak, and also he's carrying a very beautiful painting with his feet. And also, you're drunk." - Jack Handey

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Shatner's Toupee

Shatner's Toupee


Funny stuff...

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Wednesday, February 15, 2017

The Thought For Today

"A man in the house is worth two in the street." - Mae West

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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, February 14, 2017

The Thought For Today

"Paris Hilton was arrested for cocaine possession, which is like arresting Bill Cosby for eating Jell-O." - Jimmy Kimmel

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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, February 13, 2017

The Thought For Today

"I'm such a bad housekeeper, people wipe their feet before they leave, and when I cook, I serve Tums for after-dinner mints." - Joan Rivers

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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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Sunday, February 12, 2017

HAPPY BIRTHDAY DARWIN!

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

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Saturday, February 11, 2017

Deano Sez: Dysfunctional Family Circus

The old DFC site, when active and accepting submissions, was just about the funniest, sickest, site out there. Many a lunch hour at IBM was spent composing captions, hoping that one of ours would be chosen for that week's posting. Of course, just as with everything else good for the soul and funny as all get-out, lawyers got involved and fucked it up for everyone. This is the best known archive without having to get messily involved with the Wayback Machine...

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Friday, February 10, 2017

The Thought For Today

"If you live to the age of a hundred you have it made because very few people die past the age of a hundred." - George Burns

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The Klingon Sex Manual by Spiletta42

The Klingon Sex Manual by Spiletta42

Is nothing sacred?

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

Thursday, February 09, 2017

The Thought For Today

"Hope for the Best. Expect the worst. Life is a play. We're unrehearsed." - Mel Brooks

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Holy Sheep Dip!

No need to be sheepish about it, have some more sheep fun!

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Wednesday, February 08, 2017

The Thought For Today

"Happiness is having a large, loving, caring, close-knit family in another city." - George Burns

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Disposable Temporary E-Mail Address

Disposable Temporary E-Mail Address

"Why do you need Temporary Email? Maybe you need to register at a website and don't want to give out your personal email address. Or, Perhaps you are working at a Trade Show and want to create a Custom Temporary Email address for a week. The uses are endless." And these are just some of the legal ones. Have fun, and when questioned by the cops, I have no idea who you are.

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Tuesday, February 07, 2017

The Thought For Today

Someone asked Fields: How do you like children?

"Parboiled!" - W.C.Fields

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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 06, 2017

The Thought For Today

"Cocaine is God's way of telling someone that they're too rich." - Robin Williams

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mcphee.com/

http://www.mcphee.com/


Every American home should have at least one rubber chicken and Archie McPhee is THE place to find them. Along with a lot of other weird stuff. I just got my What Would An Angry Scotsman Do spinner, so now I no longer have to make up my mind for myself. Just spin that sucker and there's the answer.

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Sunday, February 05, 2017

POOR DEANO!


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Saturday, February 04, 2017

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, February 03, 2017

The Thought For Today

"I believe in loyalty. When a woman reaches an age she likes, she should stick to it." - Eva Gabor

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Foamy

Ok, this has to be here. http://www.illwillpress.com/
It's Weird Friday! Foamy is the best. I admit, I am a Foamy cult member. This little squirrel beats the pants off of Dennis Miller, Bill Mahr, and maybe even Dennis Leary as far as rants go.

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

Thursday, February 02, 2017

The Thought For Today

"The sight of women talking together has always made men uneasy; nowadays it means rank subversion." - Germaine Greer

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Get Off My Lawn!

FREE of course. "The neighborhood kids are on your lawn again, and it's time to take action. And that action is murder." Rated 4.3 out of 5. And did I remember to say FREE?

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Wednesday, February 01, 2017

The Thought For Today

"Asking a working writer what he thinks about critics is like asking a lamppost how it feels about dogs." - Christopher Hampton

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WTF?!

WTF?!

"Welcome! You've stumbled into WTF?! - a WoW inspired side-scrolling Flash-based RPG." Looks like fun.

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Tuesday, January 31, 2017

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: 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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Rec: Reuben Sandwich

8 Slices Rye Bread
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese



Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.

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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: Meatloaf Sandwich For One

      1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
  • 2 teaspoons olive oil, divided
  • 2 slices sourdough bread or 2 slices white bread
  • 1 teaspoon grainy mustard, to taste
  • 1 teaspoon ketchup, to taste
  • 1 slice monterey jack cheese

  •  
     
    1. Spread 1 slice of bread with mustard.
    2. Spread the other slice of bread with ketchup.
    3. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
    4. Put browned meatloaf slice on the mustard-smeared bread.
    5. Put a slice of cheese on top of the meat loaf.
    6. Cover with the ketchup-smeared bread.
    7. Heat remaining 1 teaspoon olive oil in skillet or on griddle.
    8. Grill the sandwich over medium heat on both sides, until golden.

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    Monday, January 30, 2017

    The Thought For Today

    "One doesn't have a sense of humor. It has you." - Larry Gelbart

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    Common foods that are toxic for pets

    Own a dog or cat? This is important stuff to know, print and post on your fridge.

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    Sunday, January 29, 2017

    POOR DEANO!


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    Saturday, January 28, 2017

    Funny and Extreme Videos, Flash Games, Funny Pictures, Funny Jokes, Funny Flash Humor - KillSomeTime.com

    Funny and Extreme Videos, Flash Games, Funny Pictures, Funny Jokes, Funny Flash Humor - KillSomeTime.com As the name says, it's a great place to kill some time. You especially need to check out the video shorts - page after page of them. All of the classics are there including Janet Jackson's little mishap. I especially love "Got Milk?".

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    Friday, January 27, 2017

    The Thought For Today

    "Any kid'll run an errand for you if you ask at bedtime." - Red Skelton

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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, January 26, 2017

    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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    10 Ways to Freak Out Your Date

    "Here’s my pick for 10 ways to turn off your date, with some choice marketing language from their vendors. If you wear one of these and your date does not quickly disappear, I suggest you hurry and take out a restraining order and change your telephone number, cuz you got yourself a big problem." My favorite - #8 of course! 

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    Wednesday, January 25, 2017

    The Thought For Today

    "English? Who needs that? I'm never going to England." - Homer Simpson

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    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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    Tuesday, January 24, 2017

    The Thought For Today

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

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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 23, 2017

    Address to a Haggis by Robert Burns

    Address to a Haggis by Robert Burns

    Remember, Wednesday 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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    Sunday, January 22, 2017

    POOR DEANO!


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    Saturday, January 21, 2017

    My New Living Will

    I, __________________________, being of sound mind and body, do not wish to be kept alive indefinitely by artificial means. Under no circumstances should my fate be put in the hands of pinhead partisan politicians who couldn't pass ninth-grade biology if their lives depended on it or lawyers/doctors/hospitals interested in simply running up the bills. If a reasonable amount of time passes (a day or two) and I fail to ask for at least ONE of the following…Martini ____ Margarita ____ Scotch and Water____ Bloody Mary ____Vodka & Tonic ____
    Glass of Chardonnay or ____ Merlot ____Steak ____ Lobster or Crab Legs ____
    The Remote Control ____Bowl of Ice Cream ____ The Sports Page ____ Chocolate ____
    Or Sex ____…it should be presumed that I will never get any better. When such a determination is reached, I here by instruct my appointed person and attending physicians to pull the plug, reel in the tubes and call it a day. At this point, it is time for all of my friends to raise their glasses to toast the good times we have had. Signature: ___________________________ Date: ___/___/___


    Via Frankie

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    Friday, January 20, 2017

    The Thought For Today

    "My mother said to me, "If you are a soldier, you will become a general. If you are a monk, you will become the Pope." Instead, I was a painter, and became Picasso." - Pablo Picasso

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    Your Breasts Are Trying To Kill You

    From Slate: A smart new history takes boobs seriously. NOT just for women.

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

    Thursday, January 19, 2017

    The Thought For Today

    "Be true to your teeth and they won't be false to you." - Milton Supman...'Soupy Sales'

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    Which Science-Fiction Writer Are You?

    Which Science-Fiction Writer Are You?


    You KNOW you want to know. And in case you were wondering, Arthur C. Clarke. I WISH.

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    Wednesday, January 18, 2017

    The Thought For Today

    "A man who carries a cat by the tail will learn something he can learn in no other way." - Mark Twain

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    What on Earth - A Collection Of Fun Wear & Delightful Diversions

    What on Earth - A Collection Of Fun Wear & Delightful Diversions

    Another fun place to shop - I get a lot of my T-shirts here. "Some days it's not even worth chewing through the restraints." What more can you say?

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    Tuesday, January 17, 2017

    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: 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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    Sunday, January 15, 2017

    POOR DEANO!


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    Saturday, January 14, 2017

    CollegeHumor - Funny Pictures, Funny Videos, Funny Links!

    CollegeHumor - Funny Pictures, Funny Videos, Funny Links!

    Funny, but definately college type humor.

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    Friday, January 13, 2017

    The Thought For Today

    "For Christmas, I gave my kid a BB gun. He gave me a sweater with a bull's-eye on the back." - Rodney Dangerfield

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    The Coalition to Ban Dihydrogen Monoxide

    Look it up people...

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

    Thursday, January 12, 2017

    The Thought For Today

    "To me, clowns aren't funny. In fact, they're kinda scary. I've wondered where this started, and I think it goes back to the time I went to the circus and a clown killed my dad." - Jack Handey

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    Bullshit Deflectors

    "The "Bullshit Deflector" flaps are a great way to protect yourself from GOP or punditry bullshit and spin..."

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    Wednesday, January 11, 2017

    The Thought For Today

    "A friend of mine once sent me a post card with a picture of the entire planet Earth taken from space. On the back it said, 'Wish you were here.'" - Steven Wright

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    News Thump

    UK spoof news and satire. Their version of The Onion. Enjoy.

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    Tuesday, January 10, 2017

    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: Microwave Chicken Cacciatore

    4 boneless skinless chicken breasts
    1/2 medium green pepper, thinly sliced
    1/2 medium red pepper, thinly sliced
    1/2 medium onion, thinly sliced
    2 garlic cloves, minced
    8 ounces fresh mushrooms, sliced
    2 stalks celery, sliced
    1 tablespoon butter or margarine
    1 tablespoon water
    4 ounces of sliced black olives, drained
    2 cups bottled spaghetti sauce (no meat)
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons tomato paste


    Combine celery, peppers, onion, garlic and mushrooms with
    water and butter in a 2 quart microwave-safe dish. Cook
    uncovered on HIGH for 3 to 4 minutes, stirring after every
    minute. Drain. Stir in spaghetti sauce, olives, tomato paste,
    salt and pepper. Slice chicken breasts in half lengthwise. Slide
    chicken into casserole dish with other ingredients, turning to
    coat with sauce. Arrange with meatiest portions towards the
    outside of the dish. Cover and cook 10 to 12 minutes on HIGH,
    or until chicken is cooked through. Serve over hot pasta or rice.

    Serves 5 to 6
    Refrigerate remainder
    Can be reheated in microwave

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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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    Monday, January 09, 2017

    The Thought For Today

    "Sharks have been swimming the oceans unchallenged for thousands of years; chances are, the species that roams corporate waters will prove just as hardy." - Eric Gelman

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    Main Page - Uncyclopedia, the content-free encyclopedia

    Main Page - Uncyclopedia, the content-free encyclopedia

    I have no doubt that they've chased you off of Wikipedia. But here you can play to your hearts content. Or as they put it, "the content-free encyclopedia that anyone can edit".

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    Sunday, January 08, 2017

    POOR DEANO!


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    Saturday, January 07, 2017

    Deano Sez: Unfortunate Star Wars Costumes

    After you view (and laugh at) the costumes, go back and view the cards....well worth the fifteen minutes...

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    Friday, January 06, 2017

    The Thought For Today

    "The trouble with class reunions is that old flames have become even older." - Doug Larson

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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 05, 2017

    The Thought For Today

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

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    Burn's Night Present

    With Burn's Night coming up, forget the haggis, THIS is the way to celebrate!

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    Wednesday, January 04, 2017

    The Thought For Today

    "A surgeon in Florida was fined $5,000 for removing the kidney of a patient instead of the gallbladder. The surgeon said, 'I am so sorry for the mistake, and I mean that from the bottom of the red, pumpy thingy in my chest.'" - Jimmy Fallon

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    They Do It With... - Chez Goodman

    They Do It With... - Chez Goodman The collection that you've been waiting all your life for. And remember: "Mimes don't do it; everyone hates a mime."

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    Tuesday, January 03, 2017

    The Thought For Today

    “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” ― Calvin Trillin

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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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    Sunday, January 01, 2017

    Guess

    HAPPY NEW YEAR!!!!!!!!



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    Saturday, December 31, 2016

    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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    Friday, December 30, 2016

    The Thought For Today

    "Search crews in Montana are looking for two bags of mail in the wilderness that fell out of a plane last week. Meanwhile, a bunch of squirrels were excited to learn they'd been pre- approved for a Discover Card." - Jimmy Fallon

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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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    Thursday, December 29, 2016

    The Thought For Today

    "A day without laughter is a day wasted." - Charlie Chaplin

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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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    Wednesday, December 28, 2016

    The Thought For Today

    "Without computers, the government would be unable to function at the level of effectiveness and efficiency that we have come to expect. This is because the primary function of the government is -- and here I am quoting directly from the U.S. Constitution -- 'to spew out paper.'" - Dave Barry

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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, December 27, 2016

    The Thought For Today

    "I will not eat oysters. I want my food dead. Not sick, not wounded: dead."  -  Woody Allen

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    Rec: Hearty Tuna Chowder

    2 tablespoons butter or margarine
    1/4 cup each, chopped celery, onion and green pepper
    2 medium potatoes, cut in small cubes
    1 can or package tuna in water (7 oz), undrained
    3 slices cooked bacon, crumbled (optional)
    3 tablespoons flour
    1 cup vegetable or chicken broth
    1 can whole kernel corn, drained
    1 cup evaporated milk or half and half
    salt and pepper to taste
    1 cup shredded Cheddar cheese


    Melt butter or margarine in a non-stick saucepan over
    medium low heat. Saute celery, onion, green pepper and
    potatoes for about 10 minutes. Stir flour into the mixture
    and cook another 3 minutes; add tuna, bacon and broth. Stir
    until smooth and thickened. Add corn and transfer mixture
    to crockpot. Cover and cook on LOW for 4 hours. Add milk,
    cheese and salt and pepper to taste. Cook on HIGH for another
    20 to 30 minutes.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Microwave Catfish In Ginger Sauce

    1/2 cup chopped green onions
    1 tablespoon vegetable oil
    1/4 teaspoon ground ginger
    1 teaspoon cornstarch
    2 tablespoons water
    1 cup chicken broth
    1 tablespoon soy sauce
    1 tablespoon white wine vinegar
    1/8 teaspoon cayenne pepper
    4 (6 oz) catfish fillets



    In a 2 cup microwave bowl, combine the onions, oil and
    ginger. Microwave, uncovered, on HIGH for 1 1/2 minutes
    or until onions are tender. In small bowl, combine the
    cornstarch and water until smooth. Stir in the broth,
    soy sauce, vinegar and cayenne. Stir into onion mixture.
    Microwave, uncovered, at MEDIUM HIGH for 2 to 3
    minutes, stirring after each minute, until sauce comes to
    a boil. Place catfish in a microwave 3 qt. dish and pour
    sauce over the fish. Cover and microwave on HIGH for
    5 to 6 minutes or until fish flakes easily with a fork.


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Scallops Poulette

    1/4 cup butter or margarine
    1 tablespoon minced onion
    2 tablespoons all-purpose flour
    1 (4 ounce) can sliced mushrooms, drained
    1/4 cup white wine
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1 pound bay scallops
    1 bay leaf
    2 teaspoons lemon juice
    1/2 cup milk, light cream, or evaporated milk
    1 egg yolk
    1 tablespoon chopped fresh parsley



    Combine butter and onion in a 2-quart, microwave-safe
    casserole. Cover, and microwave on HIGH for 2 minutes.
    Stir in flour until well blended, then stir in mushrooms,
    wine, salt, pepper, scallops, bay leaf, and lemon juice.
    Recover, and microwave on HIGH for 6 minutes, or until
    the scallops turn opaque. Remove and discard the bay leaf.
    In a small bowl, stir together the milk and egg yolk until
    combined. Stir the hot liquid from the scallops, about 1
    tablespoon at a time into the milk mixture. When
    combined, stir the sauce back into the scallops. Cover,
    and microwave on HIGH for 2 minutes, then stir, and
    microwave for another 3 minutes. Sprinkle with parsley
    before serving.



    Serves 4

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    Rec: Saucy Lemon Shrimp

    1 1/2 lbs uncooked large shrimp, peeled, deveined, tails on
    1/2 teaspoon black pepper
    1/2 cup (1 stick) butter, thinly sliced
    juice and zest of 2 lemons
    1 tablespoon fresh chopped parsley


    Put the shrimp in a single layer in a microwave baking
    dish. Season with the pepper then top with the butter,
    lemon zest and parsley. Pour the lemon juice into the
    baking dish. Cook on MEDIUM HIGH for 3 1/2 minutes or
    until the shrimp are pink and cooked through.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated next day in microwave
    Do not over heat or shrimp will become rubbery

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    Rec: Crab Mornay

    2 cups basic white sauce
    2 cups cooked crab meat
    1/2 lb Swiss cheese, grated

    Basic White Sauce
    4 tablespoons butter
    4 tablespoons flour
    1/2 teaspoon salt
    2 cups milk


    Microwave butter 30 seconds on HIGH. Blend in flour and salt,
    gradually stir in milk. Microwave 4 1/2 minutes total on HIGH
    or until mixture boils and thickens, stirring twice during
    last half of cooking time.

    Layer 1/2 of the crab meat, white sauce and cheese into an
    8" by 8" baking dish. Repeat with a second layer. Microwave
    8-10 minutes on MEDIUM-HIGH.

    Can be prepared a day ahead of time, stored in refrigerator
    and heated later
    Serves 5 to 6
    Refrigerate remainder, not that there's going to be any
    Can be reheated in microwave - see above

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    Monday, December 26, 2016

    The Thought For Today

    "When you fish for love, bait with your heart, not your brain" - Mark Twain

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    The Fable of Stone Soup

    One of my all-time favorite stories.

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    Sunday, December 25, 2016

    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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    Saturday, December 24, 2016

    Hanukkah


    Gmar chatimah tovah. A time of celebration with family and friends. It runs from sunset on 24DEC to sunset on 1JAN. 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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    Friday, December 23, 2016

    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 - CHANUKAH (HANUKKAH) SONG [PART 3]

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


    And time to celebrate!

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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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    YouTube - Adam Sandler original Chanukah (Hanukkah) Song

    YouTube - Adam Sandler original Chanukah (Hanukkah) Song


    And because it's Hanukkah...

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

    Thursday, December 22, 2016

    The Thought For Today

    "If Jesus had been killed 20 years ago, Catholic school children would be wearing little Electric Chairs around their necks instead of crosses." - Lenny Bruce

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    Santa Claus' Christmas Blog!

    Santa Claus' Christmas Blog!

    Find out what the Big Guy and his Xmas Crew are up to.

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    Wednesday, December 21, 2016

    The Thought For Today

    "You can say any foolish thing to a dog, and the dog will give you a look that says, "My God, you're right! I never would've thought of that!"" - Dave Barry

    Labels:

    YouTube - Baarmy sheep Xmas.wmv

    YouTube - Baarmy sheep Xmas.wmv


    A classic bit of holiday cheer.

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    Tuesday, December 20, 2016

    The Thought For Today

    “Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.”  ― Erma Bombeck

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    Rec: Sweet Potatoe Pie

    2 cups mashed sweet potatoes
    1/4 pound butter, softened
    2 eggs, separated
    1 cup packed brown sugar
    1/4 teaspoon salt
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 cup evaporated milk
    1/4 cup white sugar
    1 (9 inch) unbaked pie crust



    Preheat oven to 400 degrees F. In a mixing bowl, combine
    the sweet potatoes, butter, egg yolks, brown sugar, salt,
    ginger, cinnamon, nutmeg and evaporated milk. Mix
    together well. Beat egg whites until stiff peaks form;
    add 1/4 cup sugar and fold into sweet potato mixture.
    Pour into pie shell and bake at 400 degrees F for 10
    minutes. Reduce heat and bake at 350 degrees F for
    30 minutes or until firm. Refrigerate for 1 to 2 hours.
    Serve with a scoop of vanilla ice cream or whipped cream.


    Serves 8
    Refrigerate remainder
    Good cold or reheated

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    Rec: Steamed Asparagus

    1 pound fresh asparagus spears, trimmed
    1/4 cup water
    2 tablespoons butter


    Place asparagus in a microwave dish. Pour in water, and
    dot with pieces of butter. Cover loosely, and cook in the
    microwave on HIGH for 3 minutes, or until bright green
    and tender. Allow the dish to stand 5 minutes before
    serving.


    Serves 4

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    Rec: Simple Blender Hollandaise Sauce

    1 cup butter or margarine
    3 egg yolks
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    hot water to thin


    Melt butter in microwave. Rinse blender with HOT water.
    Put remaining ingredients in blender. Cover and switch on
    and off to blend. With blender on high, slowly add melted
    butter through hole in lid in a steady stream until all the
    butter has been added. Thin if needed. Turn blender off and
    serve immediately.


    Serves 4

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    Rec: Southern Cornbread Oyster Dressing

    1/4 cup butter
    1 red onion, chopped
    4 green onions, chopped
    2 stalks celery, chopped
    3 cups crumbled cornbread
    3 cups soft bread cubes
    1/2 cup chopped parsley
    2 eggs, beaten
    1 pint shucked oysters, drained with liquid reserved
    salt and pepper to taste



    Preheat oven to 350 degrees F. Butter one 4 qt casserole
    dish. Chop the oysters. Saute red onion, green onion, celery
    and oysters in 2 tablespoons of the butter until soft. In a
    large bowl, combine cooked onion and oyster mixture with
    cornbread, bread cubes, parsley, eggs and 1/2 cup
    reserved oyster liquid. Gently toss to mix, add salt and
    pepper to taste. Place dressing in casserole dish and dot
    with remaining butter. Bake uncovered for 45 minutes
    or until top is golden brown.


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Simple Roast Duck

    2 teaspoons salt
    2 teaspoons paprika
    1 teaspoon black pepper
    1 (5 lb) whole duck
    1/2 cup melted butter


    Preheat oven to 375 degrees F. Rub salt, pepper, and
    paprika into the skin of the duck. Place in a roasting pan.
    Roast duck in preheated oven for 1 hour. Spoon 1/4 cup
    melted butter over bird, and continue cooking for 45 more
    minutes. Spoon remaining 1/4 cup melted butter over
    duck, and cook for 15 more minutes, or until golden brown.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, December 19, 2016

    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 18, 2016

    POOR DEANO!


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    Saturday, December 17, 2016

    Deck Us All With Boston Charlie

    Deck us all with Boston Charlie,
    Walla Walla, Wash., an' Kalamazoo!
    Nora's freezin' on the trolley,
    Swaller dollar cauliflower alley-garoo!

    Don't we know archaic barrel
    Lullaby Lilla Boy, Louisville Lou?
    Trolley Molly don't love Harold,
    Boola boola Pensacoola hullabaloo!

    Bark us all bow-wows of folly,
    Polly wolly cracker 'n' too-da-loo!
    Donkey Bonny brays a carol,
    Antelope Cantaloupe, 'lope with you!

    Hunky Dory's pop is lolly gaggin' on the wagon,
    Willy, folly go through!
    Chollie's collie barks at Barrow,
    Harum scarum five alarm bung-a-loo!

    Dunk us all in bowls of barley,
    Hinky dinky dink an' polly voo!
    Chilly Filly's name is Chollie,
    Chollie Filly's jolly chilly view halloo!

    Bark us all bow-wows of folly,
    Double-bubble, toyland trouble!
    Woof, woof, woof!Tizzy seas on melon collie!
    Dibble-dabble, scribble-scrabble! Goof, goof, goof!

    - The Late, Great Walt Kelly

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    Friday, December 16, 2016

    The Thought For Today

    "I have six locks on my door all in a row. When I go out, I lock every other one. I figure no matter how long somebody stands there picking the locks, they are always locking three." - Elayne Boosler

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    Charlie Brown Christmas Tree with Blanket

    With this and a DVD of A Charlie Brown Christmas from Amazon/eBay, you can celebrate the TRUE meaning of Christmas.

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

    Thursday, December 15, 2016

    The Thought For Today

    "If trees could scream, would we be so cavalier about cutting them down? We might, if they screamed all the time, for no good reason." — Jack Handey

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    YouTube - Adam Sandler santa song FUNNY!!!!!!!!!!



    YouTube - Adam Sandler santa song FUNNY!!!!!!!!!!


    And back to Xmas...  (picture's a bit shaky, sorry)

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    Wednesday, December 14, 2016

    The Thought For Today

    "I hope life isn't a big joke, because I don't get it." — Jack Handey

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    YouTube - ding fries are done

    YouTube - ding fries are done


    And now that holiday favorite, Carol of the Bells. Updated of course.

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    Tuesday, December 13, 2016

    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: Crockpot Scotch Broth Soup

    2 lbs lamb, diced
    1/2 cup pearl barley
    1 large onion, chopped
    4 celery ribs, sliced
    4 carrots, chopped
    1 cup diced rutabaga
    8 cups water
    4 beef bouillon cubes
    2 bay leaves
    1/4 teaspoon black pepper


    Combine all ingredients in a crockpot. Cover and cook on
    LOW 8 to 10 hours or cook on HIGH 5 to 6 hours.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Redcurrant And Honey Glazed Lamb

    4 to 5 lbs leg of lamb
    4 to 5 tablespoons red currant jelly
    3 tablespoons honey
    2 tablespoons Dijon mustard
    2 to 4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
    salt
    black pepper


    If the leg of lamb is too big for your crock-pot, cut through
    the joint between the main leg and shank. Put 2 tablespoons
    water into the crockpot and place the lamb inside. Spoon
    the honey, Dijon mustard and redcurrant jelly over the top
    of the lamb. Sprinkle the crushed garlic/powdered garlic,
    salt and black pepper over the top of the lamb. Cook on
    HIGH for at least 6 hours and up to 8 hours. If it is a 4lb
    to 5 lb leg of lamb, these are the perfect timings - it falls
    off the bone and is moist and tender. About 30 minutes
    before serving, carefully ladle most of the juices out of the
    crockpot and into a large mixing jug. Allow the juices to
    cool and skim the fat that rises to the surface. Place the
    juices into a saucepan and bring to the boil, boil vigorously
    until it has reduced by about a half - you now have the
    most wonderful gravy or sauce to serve alongside the lamb.
    Take the lamb out and allow to "rest" for about 10 to 15
    minutes before carving.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Indian Lamb And Spinach Curry

    11/3 cup canola oil
    3 yellow onions , chopped
    4 cloves garlic , peeled and minced
    1 (2 inch) piece of ginger , peeled and grated
    2 tsp. ground cumin
    1 1/2 tsp. cayenne pepper
    1 1/2 tsp. ground turmeric
    2 cups beef broth , preferably high quality
    3 pounds boneless leg of lamb , cut into 1 inch cubes
    Salt
    6 cups baby spinach
    2 cups plain full-fat yogurt


    Note: For an easy mint pilaf to serve with the curry, steam
    2 cups basmati rice; just before serving, add about 3
    tablespoons minced fresh mint. Fluff mint and rice
    together with a pair of forks.

    In a large frying pan over MEDIUM-HIGH heat, warm oil.
    Add onions and garlic, and sauté until golden, about 5
    minutes. Stir in ginger, cumin, cayenne, and turmeric and
    sauté until fragrant, about 30 seconds. Pour in broth, raise
    heat to high, and deglaze the pan, stirring to scrape up the
    browned bits on the bottom. When broth comes to a boil,
    remove pan from heat.Put lamb in a crockpot, and
    sprinkle with 1 tablespoon salt. Add contents of frying
    pan. Cover and cook on HIGH setting for 4 hours or LOW
    setting for 8 hours.Add baby spinach to pot and cook,
    stirring occasionally, until spinach is wilted, about 5
    minutes. Just before serving, stir in 1 1/3 cups yogurt.
    Season to taste with salt. Spoon into shallow bowls and
    serve, passing remaining yogurt to add as a garnish.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Persian Stew

    2 pounds lamb
    1 tablespoon vegetable oil
    4 leeks, chopped
    1 onion, chopped
    ½ cup dry split peas
    4 teaspoons minced garlic
    2 bay leaves
    1 teaspoon oregano
    1½ teaspoons cumin
    ½ teaspoon pepper
    3 cups chicken broth
    ½ cup raisins
    2 tablespoons lemon juice


    In a skillet, brown meat in the oil. Add to crockpot with all
    other ingredients. Cover; cook on LOW 8 to 10 hours or
    HIGH 4 to 5 hours. Remove bay leaves before serving.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Curried Lamb And Swiss Chard Soup

    2 tablespoons extra virgin olive oil
    1 small red onion, chopped
    2 cloves garlic, minced
    2 cups Swiss chard, trimmed, cleaned and chopped
    2 cups green cabbage, cored, cleaned and chopped
    2 cups cannellini beans, sorted and rinsed
    2 lamb shanks
    1 teaspoon salt
    1 teaspoon curry powder
    1 teaspoon freshly ground black pepper
    ¼ cup fresh lemon juice
    1 teaspoon lemon zest
    fresh parsley for garnish


    In a medium skillet placed on stovetop set to MEDIUM heat,
    add oil. When heated, add onion and garlic. Cook the onions
    and garlic about 3 to 4 minutes or until tender. Transfer
    onions and garlic to crockpot. Add the Swiss chard, green
    cabbage, beans, lamb shanks, salt, curry powder and pepper.
    Stir well to combine ingredients. Add 2 quarts of water.
    Cover and cook on LOW for 8 to 10 hours. Add the lemon
    juice. Transfer the lamb shanks to a cutting board and
    remove the meat from the bones. Dice the meat and
    return the lamb to the stoneware and mix again. Garnish
    the soup with the lemon zest and parsley to serve.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, December 12, 2016

    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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    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 11, 2016

    POOR DEANO!


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    Saturday, December 10, 2016

    YouTube - Jingle Bells

    YouTube - Jingle Bells


    And more Xmas cheer.

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    Friday, December 09, 2016

    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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    RoadkillToys.com Designer Plush Toys - shop

    RoadkillToys.com Designer Plush Toys - shop

    For Weird Friday, we have examples of typical Haggis ingredients. And the perfect toys for birthdays/Xmas. You might want to add this Site to your Favorites list. Don't forget to check the Home page for all their obits and other free stuff.

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

    Thursday, December 08, 2016

    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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    Grandma Got Run Over by a Reindeer

    And, of course, we have the true Xmas classic...

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    Wednesday, December 07, 2016

    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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    Crazy Frog Christmas

    Heeeeeeeeeee's back for Christmas...

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    Tuesday, December 06, 2016

    The Thought For Today

    "It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?" - Matt Diamond

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    Rec: Erma Bombeck's Taco Salad

    1 head lettuce
    1/2 pound ground beef or ground sirloin
    2 large tomatoes, diced
    1 1/2 cups Cheddar cheese, grated
    3/4 cup dressing (your favorite)
    sour cream
    tortilla triangles


    Wash and chop the lettuce. Drain and refrigerate. Put ground
    beef in large glass bowl and microwave on HIGH for 3-4
    minutes. Drain. Add lettuce, tomatoes and 1/2 the cheese to
    bowl. Toss with salad dressing. Divide salad onto 6 plates.
    Sprinkle remainder of cheese on top of each serving. Put
    1 1/2 teaspoons of sour cream on top of each salad. Serve
    with tortilla triangles.

    Serves 6

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    Rec: Fiesta Beef Kabobs

    1/2 envelope (1/4 cup) dry onion soup mix
    2 tablespoons sugar
    1/2 cup catsup
    1/4 cup vinegar
    1/4 cup salad oil
    1 tablespoon prepared mustard
    1/4 teaspoon salt
    dash bottled hot pepper sauce (Tabasco)
    1 1/2 lb. beef chuck roast, cut into 1" cubes
    instant unseasoned meat tenderizer
    1 green pepper, cut in pieces
    1 sweet red pepper, cut in pieces


    In saucepan combine first 8 ingredients and 1/2 cup
    water; bring to a boil. Reduce heat, simmer 20
    minutes. Cool. Add meat; toss to coat. Refrigerate
    overnight; drain meat, reserving the marinade.
    Use tenderizer on meat according to label directions.
    Thread meat and peppers on skewers. Cook 20 to 25
    minutes turning and brushing with marinade.

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    Rec: Original Homemade Italian Beef

    2 pounds beef chuck roast
    2 (1 oz) packages dry Italian salad dressing mix
    2/3 cup water
    2/3 (16 oz) jar pepperoncini peppers
    5 hamburger buns



    Place the roast into crockpot and season with Italian
    dressing mix. Pour in the water. Cover, and cook on
    HIGH for 5 to 6 hours. During the last hour, shred the
    meat with two forks - if it does not shred easily, cook
    longer. Add the peppers, and as much of the juice as
    you like for additional flavor. Serve on buns.


    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Jenny's Crockpot Venison Stew

    2 tablespoons vegetable oil
    1 lb venison roast cut into 1 inch cubes, trimmed
    seasoned salt and pepper
    1 can beefy mushroom soup
    1 can beef noodle soup
    8 ounces fresh or canned mushroom pieces
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder, optional
    2 teaspoons Worchestershire sauce


    Sprinkle venison with salt and pepper. Heat vegetable oil in
    a skillet over high heat and sear venison on all sides.
    Combine venison with soups and mushrooms in crockpot.
    Season with garlic powder, onion powder and Worchestershire
    sauce. Cover and cook on LOW for 9 to 11 hours, or on HIGH
    for 4 1/2 to 5 1/2 hours. Excellent served over rice.

    Serves 4 to 6
    Refrigerate remainder
    Reheat in microwave the next day

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    Rec: Basic Crockpot Meatloaf

    2 lbs lean hamburger (or turkey)
    2 eggs
    2 slices bread, cut in small cubes
    milk
    catsup
    salt and pepper
    1 small onion, chopped



    Beat eggs and add bread cubes. Add enough milk to moisten.
    Add hamburger and onion and squish all together with your,
    well washed, hands. Season to taste and place in crockpot.
    Shape to fit and flatten. Cover completely with catsup and
    cook on LOW for 8 to 12 hours. Always wash your hands before
    and after handling raw meat.

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, December 05, 2016

    The Thought For Today

    "More Americans can name the three stooges than the three branches of government. Well, that's because the three stooges are more likely to get something done." - David Letterman

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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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    Saturday, December 03, 2016

    Sloganize your name

    Put your name, or any other word, into an Ad slogan.

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    Friday, December 02, 2016

    The Thought For Today

    "Never sit on the toilet, while the plunger is still in it." - Steve Dilla

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    PRONQUEST

    NSFW  NSFW  I don't think that ANY of the D+D manuals covered this. Enjoy.  NSFW  NSFW

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

    Thursday, December 01, 2016

    The Thought For Today

    "Talk about getting old. I was getting dressed and a peeping tom looked in the window, took a look and pulled down the shade!" - Joan Rivers

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    Home

    Home


    Robots, remote controlled vehicles and more. Soon you can have butterflies and fairies flying around your house.

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    Wednesday, November 30, 2016

    The Thought For Today

    "Never approach a friend's girlfriend or wife with mischief as your goal. There are just too many women in the world to justify that sort of dishonorable behavior. Unless she's really attractive." - Bruce Friedman

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    Perfect Petzzz

    The name says it all...

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    Tuesday, November 29, 2016

    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: Split-Second Shrimp

    2 tablespoons butter
    1 1/2 teaspoons minced garlic
    1/8 teaspoon cayenne pepper
    2 tablespoons white wine or chicken broth
    5 teaspoons lemon juice
    1 tablespoon minced fresh parsley
    1/2 teaspoon salt
    1 pound large uncooked shrimp, peeled and deveined


    In a 9 in. microwave pie plate, combine the butter,
    garlic and cayenne. Cover and cook on HIGH for 1
    minute or until butter is melted. Stir in the wine or
    broth, lemon juice, parsley and salt. Add shrimp;
    toss to coat. Cover and cook on HIGH for 2 1/2
    to 3 1/2 minutes or until shrimp turn pink, rotating
    once. Stir before serving.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: St. Joseph Seafood

    2 tablespoons butter
    1 cup chopped celery
    1/4 cup chopped green onions
    1/4 cup chopped green pepper
    1 lb cooked shrimp, shelled and deveined
    1 6 1/2 oz can crab meat (tuna in water can be
    substituted)
    1 cup mayo
    1/2 cup sour cream
    1 dash Tabasco sauce
    1 dash salt
    3/4 cup bread crumbs


    Melt butter and microwave vegetables 4 minutes
    on HIGH. Stir once while cooking. Combine
    remaining ingredients, except bread crumbs,
    with cooked vegetables. Top with bread crumbs.
    Cover with wax paper. Cook 5 minutes on HIGH
    or until bubbly.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Crab Stuffed Mushrooms

    1 tablespoon butter
    1 tablespoon minced garlic
    30-35 large fresh mushrooms, stems removed
    2 cups cooked crab
    1 4 oz package cream cheese
    2 finely chopped green onions
    3/4 teaspoon crab boil seasoning
    salt and pepper to taste


    Melt the butter in a pan and saute the garlic. Add
    the mushrooms and fry until lightly browned.
    Remove pan from heat and mushrooms from pan
    allowing both to cool. Place crab, cream cheese,
    green onion and seasoning into pan and mix well.
    Fill each mushroom with mixture and place on a
    lightly greased (Pam'ed) cookie sheet and bake in
    a preheated 350 degree oven for 10 to15 minutes
    or until browned.

    Serves 4 to 6
    IF there's any leftovers, refrigerate

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    Rec: Lemon-Garlic Roast Salmon on New Potatoes

    ---The Marinade:
    1/2 cup good-tasting extra-virgin olive oil
    5 large cloves garlic
    Juice of 1 large lemon
    Salt and freshly ground black pepper to taste
    ---The Fish:
    4 (1-in.)-thick salmon steaks , or Pacific cod or halibut
    2 to 3 medium-size, unpeeled redskin potatoes
    2 generous teaspoon pickled capers, rinsed, divided
    Leaves from 2 to 3 branches parsley


    About a half hour before cooking, preheat oven to
    400 degrees. In a food processor purée together the
    olive oil, garlic, lemon juice and salt and pepper to
    taste. Pour over the salmon steaks and refrigerate
    20 to 30 minutes. Have a shallow baking dish that
    can hold the salmon steaks, with some room to
    spare. Boil potatoes until barely tender. Peel and
    thinly slice the potatoes, then overlap slices to
    cover the bottom of the dish. Moisten the potatoes
    with a little marinade and sprinkle with half the
    capers. Top with the steaks and the rest of the
    marinade and capers. Bake the steaks 8 to 10
    minutes, or until the center of a steak is no
    longer raw-looking. Serve hot, sprinkled with the
    leaves of parsley.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Shrimp Enchiladas Verde

    1/2 lb peeled cooked shrimp (21-25 per pound;
    thawed if frozen), tails removed, diced
    1/2 cup frozen corn, thawed
    1 (4 oz) can chopped green chiles, undrained
    1 cup canned green enchilada sauce or green salsa, divided
    6 corn tortillas
    1/2 (15 oz) can nonfat refried beans
    1/2 cup reduced-fat shredded cheese, such as
    Mexican-style, Monterey Jack or Cheddar
    1/4 cup chopped fresh cilantro
    1 lime, cut into wedges



    Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
    baking dish with cooking spray. Combine shrimp, corn,
    chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
    medium bowl. Cover and microwave on HIGH until heated
    through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
    (or salsa) in the prepared baking dish. Top with an
    overlapping layer of 3 tortillas. Spread refried beans evenly
    over the tortillas. Top the beans with the shrimp mixture,
    followed by the remaining 2 tortillas. Pour the remaining
    sauce (or salsa) over the tortillas. Cover with foil. Bake the
    enchiladas until they begin to bubble on the sides, about 15
    minutes. Remove the foil; sprinkle cheese on top. Continue
    baking until heated through and the cheese is melted, about
    5 minutes more. Top with cilantro and serve with lime
    wedges.



    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, November 28, 2016

    The Thought For Today

    "This is little strange. A couple in England named their new daughter Kia because she was delivered in the back seat of a Kia. No one was happier than her older brother — Hospital Bed." - Jimmy Fallon

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    Primula Teas










    This is kind of cool. They make coffee and tea makers/ware, but the coolest thing is their flowering teas. Thats right, no tea bags for them - instead you get a tea ball that when dropped into water, not only makes tea, but also makes different flowers. The prices aren't bad and they should make great gifts.

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    Sunday, November 27, 2016

    POOR DEANO!


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    Saturday, November 26, 2016

    "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 WAAAAAY too much.

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    Friday, November 25, 2016

    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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    Lizard-ville > Home

    Lizard-ville > Home

    Welcome to another Weird Friday and beautiful Lizard-Ville. Come see the world of a 19 year old girl who can talk lizards into letting her dress them and pose them for photographs.

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

    Thursday, November 24, 2016

    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 23, 2016

    The Thought For Today

    "My mother used to say that there are no strangers, only friends you haven't met yet. She's now in a maximum security twilight home in Australia." - Dame Edna Everage

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    IT'S DARCEL DREW DAY!

    Yes Darcel, YOU know why it's your day!
    (Don't worry, I'm pretty sure that the statute of limitations has run out.)

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    Tuesday, November 22, 2016

    Rec: Deep Fried Turkey

    But if you must...

    One 20 lb turkey
    2 cups of salt
    2 cups of sugar
    2 gallons of water
    1 cup of pickling spices
    2 gallons vegetable oil (or follow recommendations of
    deep fryer manufacturer.)


    Combine water, sugar and salt in a large pot and submerge
    thawed turkey. Refrigerate overnight allowing the turkey to
    brine. When ready to cook the turkey, place 2 gallons of
    vegetable oil in a turkey fryer and heat to 400 degrees.
    Pull turkey out of brine and allow to completely dry on a
    rack. Slowly submerge turkey in fryer. Cook for one hour
    or until golden brown and crispy on the outside.Remove
    turkey carefully and put it on a platter. Allow to rest for
    10 to 15 minutes before carving. If serving later that day,
    cover with aluminum foil and allow to sit on top of the
    stove. When ready to serve, heat in a 350 degree oven
    for a half an hour.

    Serves 8 to 10 so be prepared for lots of leftovers
    Refrigerate remainder
    Good cold or reheated in microwave

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    Rec: Cranberry Sauce

    1/2 cup white sugar
    1/2 cup orange juice
    1/2 (12 ounce) package fresh cranberries


    In a medium saucepan over medium heat,
    dissolve the sugar in the orange juice. Stir in
    the cranberries, and cook until they start to pop
    (about 6 to 8 minutes). Remove from heat, and
    transfer to a bowl. Cranberry sauce will thicken
    as it cools.


    Serves 6

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    Monday, November 21, 2016

    The Thought For Today

    "Don't assume you're always going to be understood. I wrote in a column that one should put a cup of liquid in the cavity of a turkey when roasting it. Someone wrote me that: 'The turkey tasted great, but the plastic cup melted." - Heloise

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    Welcome to Cattle of the Sea!

    Welcome to Cattle of the Sea!

    For a traditional Florida Thanksgiving dinner, though some of the REAL old time Florida crackers still swear Long Pig is the best. Hopefully it shouldn't take you more than 5 seconds to figure out that this is a humor Site, though the recipes can be used for beef. Or nosey neighbors.

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    Sunday, November 20, 2016

    POOR DEANO!


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    Saturday, November 19, 2016

    Top 10 Ways to Have a Great Thanksgiving

    When you REALLY want to show your guests how much you LOVE them. Number 9 is my favorite.

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    World Toilet Day

    Yes it's real. Read all about it at Wikipedia.

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    Friday, November 18, 2016

    The Thought For Today

    Secretary: "It must be hard to lose your mother-in-law."
    WC: "Yes it is, very hard. It's almost impossible." - W.C.Fields

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    War on Terror, the board game TM - a satirical board game from TerrorBull Games

    War on Terror, the board game TM - a satirical board game from TerrorBull Games

    Welcome to another Weird Friday. To quote from their homepage: "It's got suicide bombers, political kidnaps and intercontinental war. It's got filthy propaganda, rampant paranoia and secret treaties..." Now, you too can prepare yourself for a government job.

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

    Thursday, November 17, 2016

    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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    Hamster Powered Walker

    More cool stuff from Crabfu. With a hamster, even. And, no, he's NOT steam-powered.

    http://crabfuartworks.blogspot.com/2011/02/hamster-powered-walker.html

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    Wednesday, November 16, 2016

    The Thought For Today

    "Just think how stupid the average person is,and then realize that half of them are even stupider!" - George Carlin

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    Crabfu Steam Toys

    crabfu steam toys

    Steam powered radio controlled vehicles. Why steam powered? Because he could. Weird but cool, click on the photos for more info and videos. Love the R2S2, which is a steam powered you-know-who. The crab was giving me flashbacks to the movie Runaway. Little known fact - Gene Simmons of KISS, without his make up, starred as the villain in it.

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    Tuesday, November 15, 2016

    The Thought For Today

    "The discovery of a new dish does more for human happiness than the discovery of a new star. " - Anthelme Brillat-Savarin

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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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    Rec: Crockpot Veggie and Chinese Chicken

    1 lb. chicken breast (chopped)
    2 cups chopped cabbage
    1 each red and green pepper (chopped)
    1 white onion (chopped)
    1 teaspoon ground Chinese peppercorn
    1 tablespoon honey
    2 tablespoons soy sauce
    salt to taste
    1 tablespoon diced ginger
    1 to 2 cups chicken soup stock
    2 tablespoons corn starch
    1/4 cup cold water




    Mix all the ingredients in the crockpot (but not the starch
    and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
    hours on HIGH. In the last 30 minutes mix the starch and
    water add to the pot. This will thicken the chicken in the
    crockpot. Serve.


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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