Echo Fox Three

Tuesday, January 27, 2015

The Thought For Today

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

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Rec: New England Boiled Dinner

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: California Tamale Pie

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stew

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


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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Crockpot Chuck Roast

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chili

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, January 26, 2015

The Thought For Today

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

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GIANTmicrobes

GIANTmicrobes

And the perfect presents for any occasion...

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Sunday, January 25, 2015

Burns supper - Wikipedia, the free encyclopedia

Burns supper - Wikipedia, the free encyclopedia

Tonight...

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The Burns Supper Index

The Burns Supper Index

Are you ready?

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Saturday, January 24, 2015

Address to a Haggis by Robert Burns

Address to a Haggis by Robert Burns

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

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Friday, January 23, 2015

The Thought For Today

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

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The Church Of Google

The Church Of Google

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

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

Thursday, January 22, 2015

The Thought For Today

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

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Bad Sex Ed

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

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Wednesday, January 21, 2015

The Thought For Today

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

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TOP TEN BEST EXCUSES IN CRIMINAL CASES

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

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

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

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

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

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

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

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

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

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

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Tuesday, January 20, 2015

The Thought For Today

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

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Rec: Haggis, Tatties and Neeps

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


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


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


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


Orkney Clapshot
Tatties and Neeps
150g cheddar cheese, grated


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



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


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


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


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



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



Serves 6
I have no idea what to do with leftovers

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Monday, January 19, 2015

The Thought For Today

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

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Burns Night Supper

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

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

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Sunday, January 18, 2015

POOR DEANO!


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Saturday, January 17, 2015

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

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Friday, January 16, 2015

The Thought For Today

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

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Wrong Town











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

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

Thursday, January 15, 2015

The Thought For Today

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

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Shatner's Toupee

Shatner's Toupee


Funny stuff...

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Wednesday, January 14, 2015

The Thought For Today

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

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The UberPage of the First Church of Shatnerology!

The UberPage of the First Church of Shatnerology!

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

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Tuesday, January 13, 2015

The Thought For Today

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

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Rec: Tomatoe Garlic Sandwich

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



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

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Rec: Cucumber Sandwich

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


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

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Rec: Perfect Microwave Rice

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


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

Serves 4

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

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



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


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

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Rec: Easy Layered Delight

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


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


Serves 6 to 8

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Monday, January 12, 2015

The Thought For Today

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

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Asimov's 30 Laws of Robotics

Asimov's 30 Laws of Robotics


Who knew?

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Sunday, January 11, 2015

POOR DEANO!


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Saturday, January 10, 2015

Magical Marmite Tells Your Mood

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

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Friday, January 09, 2015

The Thought For Today

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

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tomatoes are evil

tomatoes are evil

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

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

Thursday, January 08, 2015

The Thought For Today

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

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How to Spot Your Evil Twin

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

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Wednesday, January 07, 2015

The Thought For Today

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

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FOOD!

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

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Tuesday, January 06, 2015

The Thought For Today

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

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Rec: Easy Oyster Microwave Casserole

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


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

Serves 6
Refrigerate remainder
Can be reheated next day in microwave

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Rec: Oyster Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Clam Chowder

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Oyster Po’Boy Sandwiches

Wasabi Tartar Sauce:

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

Sandwich Filling:

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


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


Serves 4
Refrigerate remainder
Will not reheat well

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Rec: Packet Cooking

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

Snapper and Sugar Snap Peas in a Packet

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

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

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

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

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

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Monday, January 05, 2015

The Thought For Today

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

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

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Modern Drunkard Magazine Online

Modern Drunkard Magazine Online

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

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Sunday, January 04, 2015

POOR DEANO!


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Saturday, January 03, 2015

Which Tarot Card Are You?

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

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Friday, January 02, 2015

The Thought For Today

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

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NSFW Welcome To The Land Of NSFW Comics

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

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

Thursday, January 01, 2015

The Thought For Today

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

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Guess

HAPPY NEW YEAR!!!!!!!!



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Wednesday, December 31, 2014

New Years Resolutions

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

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

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

For New Years Eve.

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New Years Eve Drink Recipes

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

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Tuesday, December 30, 2014

New Years Resolutions

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

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Rec: Rock Shrimp On Toast For New Years Morning

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


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

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

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Monday, December 29, 2014

New Years Resolutions

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

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For Auld Lang Syne

WELL? START SINGING!

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Sunday, December 28, 2014

POOR DEANO!


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Saturday, December 27, 2014

New Years Resolutions

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

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Friday, December 26, 2014

The Thought For Today

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

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The Death Clock - When Am I Going To Die?

The Death Clock - When Am I Going To Die?

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

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

Thursday, December 25, 2014

Ho, Ho, Ho - The Thought For Today

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

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Norad Tracks Santa



Norad Tracks Santa

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

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Wednesday, December 24, 2014

The Thought For Today

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

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Jeff Dunham Achmed's "Jingle Bombs"

Annnnnnnnnnd...

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Tuesday, December 23, 2014

The Thought For Today

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

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Rec: Crockpot Bouillabaisse

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


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

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

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Rec: Best Unsteamed Shrimp

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



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


Serves 4

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Rec: Microwave Red Snapper

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Mediterranean Fish

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Trout Chowder

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, December 22, 2014

The Thought For Today

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

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Write & Email Santa Claus a Christmas Letter

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

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Sunday, December 21, 2014

POOR DEANO!


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Saturday, December 20, 2014

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

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


And time to celebrate!

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Friday, December 19, 2014

The Thought For Today






"Greed is my creed" - Daffy Duck

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Bunny Suicide Cartoons

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



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

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

Thursday, December 18, 2014

The Thought For Today

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

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YouTube - Adam Sandler: The Chanukah Song Part 2

YouTube - Adam Sandler: The Chanukah Song Part 2


And part two with a few more laughs.

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Wednesday, December 17, 2014

The Thought For Today

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

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YouTube - Adam Sandler original Chanukah (Hanukkah) Song

YouTube - Adam Sandler original Chanukah (Hanukkah) Song


And because it's Hanukkah...

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Tuesday, December 16, 2014

The Thought For Today

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

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Hanukkah


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


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

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Monday, December 15, 2014

The Thought For Today

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

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Write & Email Santa Claus a Christmas Letter

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

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Sunday, December 14, 2014

POOR DEANO!


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Saturday, December 13, 2014

THIS IS A DATE WHICH WILL LIVE IN INFAMY!

READ! LEARN!

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Friday, December 12, 2014

The Thought For Today

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

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Pushin Daisies: a mortuary novelty shop

Pushin Daisies: a mortuary novelty shop

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

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

Thursday, December 11, 2014

The Thought For Today

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

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Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

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

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Wednesday, December 10, 2014

The Thought For Today

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

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Cruzin Cooler

Cruzin Cooler

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

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Tuesday, December 09, 2014

6 Types of Salt and How to Use Them

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

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Rec: Kosher Salmon Pancakes

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


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


Serves 2

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Rec: Kosher Sweet & Sour Braised Brisket

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Perfect Matzo Balls

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


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


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



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


Makes 18 to 24 Matzo Balls

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Rec: Kosher Chicken Creole

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




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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Mom's Authentic Kosher Cholent Recipe

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, December 08, 2014

The Thought For Today

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

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Write & Email Santa Claus a Christmas Letter

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

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Sunday, December 07, 2014

POOR DEANO!


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Saturday, December 06, 2014

How to Scare Away a Telemarketer

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

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Friday, December 05, 2014

The Thought For Today

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

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

The Day Of The Ninja!

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

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

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Thursday, December 04, 2014

The Thought For Today

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

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You WILL experience the Ninja Burger difference!

You WILL experience the Ninja Burger difference!


Funny...

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Wednesday, December 03, 2014

The Thought For Today

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

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The Adventures of Dr. McNinja

The Adventures of Dr. McNinja

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

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Tuesday, December 02, 2014

The Thought For Today

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

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Rec: Kosher Sweet And Sour Chicken

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

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

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


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

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, December 01, 2014

The Thought For Today

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

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Sunday, November 30, 2014

POOR DEANO!


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Saturday, November 29, 2014

"What Shall We Do With The Leftover Turkey?"

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


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

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Friday, November 28, 2014

The Thought For Today

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

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Enchanted Works - Unique and Magical Things

Enchanted Works - Unique and Magical Things

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

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

Thursday, November 27, 2014

The Thought For Today

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

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Thanksgiving Myth: Turkey Makes You Sleepy


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

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Thanksgiving - Wikipedia, the free encyclopedia

Thanksgiving - Wikipedia, the free encyclopedia


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

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Wednesday, November 26, 2014

The Thought For Today

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

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The Hard Truth From Orlando

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

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Tuesday, November 25, 2014

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: 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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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, November 24, 2014

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 23, 2014

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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Saturday, November 22, 2014

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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Friday, November 21, 2014

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 20, 2014

The Thought For Today

"All right, brain, you don't like me, and I don't like you, but let's just get me through this, and I can get back to killing you with beer." - Homer Simpson

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pepper spray ring, self defense ring, pepper ring defense, stunning pepper spray ring, oc pepper spray ring


Just in time for Thanksgiving and Xmas. To give as a gift or to use on obnoxious relatives.

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Wednesday, November 19, 2014

The Thought For Today

"There is not a man in America who has not had a secret ambition to boot an infant." - W.C.Fields

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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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Tuesday, November 18, 2014

The Thought For Today

"If it looks like a duck, walks like a duck, talks like a duck, it probably needs a little more time in the microwave." —  Lori Dowdy

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How To Shuck Oysters

File this under, Things You Should Know.

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How To Clean Fish

File this under, Things You Should Know.

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How To Open Clams

File this under, Things You Should Know.

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Monday, November 17, 2014

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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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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Sunday, November 16, 2014

POOR DEANO!


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Saturday, November 15, 2014

Overheard in Athens

There are many "over heard" sites. Just run "overheardin" through a search engine and you'll come across quite a few. This one from Athens, Georgia, which centers around college kids, is the funniest. (I wouldn't mind a little translation on the Dublin site, though. And it would be nice to know what a "Sorostitute" is in Athens.)

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Friday, November 14, 2014

The Thought For Today

"Go to Heaven for the climate, Hell for the company."  -  Mark Twain

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Welcome to Improbable Island

Welcome to Improbable Island


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

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

Thursday, November 13, 2014

The Thought For Today

"Anytime I see something screech across a room and latch onto someone's neck, and the guy screams and tries to get it off, I have to laugh, because what IS that thing?!" - Jack Handey

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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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Wednesday, November 12, 2014

The Thought For Today

"I would like to deny all allegations by Bob Hope that during my last game of golf, I hit an eagle, a birdie, an elk, and a moose." - Gerald Ford

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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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Tuesday, November 11, 2014

The Thought For Today

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

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Veterans Day

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

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Monday, November 10, 2014

The Thought For Today

"Keep love in your heart. A life without it is like a sunless garden when the flowers are dead. The consciousness of loving and being loved brings a warmth and richness to life that nothing else can bring." - Oscar Fingal O'Flahertie Wills Wilde

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The Art Of War, by Sun Tzu

You've seen it in the stores and you've waited for the movie. Sorry, there is no movie. But don't be disappointed because now you can download it from Project Gutenberg for free. With no charge even. Get a copy for YOUR library and get ready to conquer the world.

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Sunday, November 09, 2014

POOR DEANO!


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Saturday, November 08, 2014

SPLITREASON.COM - Gear for Geeks and Gamers

SPLITREASON.COM - Gear for Geeks and Gamers


Some fun stuff at good prices. My favorite T-shirt? Zombie Day At The Mall. Though Skynet Development Team is a close second.

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Friday, November 07, 2014

The Thought For Today

"I don't like to commit myself about heaven and hell - you see, I have friends in both places." - Mark Twain

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Hanttula.com Presents the { Circus of Disemboweled Plush Toys }

Hanttula.com Presents the { Circus of Disemboweled Plush Toys }

It's another Weird Friday and this is. This is. Weird!

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

Thursday, November 06, 2014

The Thought For Today

"We've all been blessed with God-given talents. Mine just happens to be beating people up." - Sugar Ray Leonard

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The Worst Things For Sale

Most of which seem to be for sale at Amazon. And these are VERY bad.


http://theworstthingsforsale.com/

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Wednesday, November 05, 2014

The Thought For Today

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

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HAPPY GUY FAWKES NIGHT!

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

Time for the traditional bonfire and fireworks!

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Tuesday, November 04, 2014

The Thought For Today

"Eat the rich — the poor are tough and stringy." - Anon

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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, November 03, 2014

The Thought For Today

"I would love to speak a foreign language but I can't. So I grew hair under my arms instead." - Sue Kolinsky

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Carnivorous Plant Nursery

YEAH! Meat eaters one and all.

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Sunday, November 02, 2014

POOR DEANO!



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Saturday, November 01, 2014

How to Build a Pencil Crossbow

How to Build a Pencil Crossbow


Let the Office Wars begin!

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Friday, October 31, 2014

The Thought For Today






"Nothing on Earth so beautiful as the final haul on Halloween night." - Steve Almond

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Halloween - Wikipedia, the free encyclopedia

Halloween - Wikipedia, the free encyclopedia

Halloween - everything that you ever wanted to know but were AFRAID to ask. You might even find a few surprises here.

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IT'S HALLOWEEN!

ENJOY THE CARD!

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






Thursday, October 30, 2014

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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Urban Legends Reference Pages: Holidays (Halloween Legends)

Urban Legends Reference Pages: Holidays (Halloween Legends)

Just in time for Halloween. What's the truth about Halloween candy being poisoned by crazy people? Or pins and razor blades being put in treats? Well, start reading and find out the facts.

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Wednesday, October 29, 2014

The Thought For Today

"I am free of all prejudice. I hate everyone equally." - W.C.Fields

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Death and Dementia

Keeping with the Halloween motif......the name of the site says it all. Lots of links to keep busy for a while.

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Tuesday, October 28, 2014

The Thought For Today

“My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked.”  ― Winston Churchill

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Halloween Drink and Cocktail Recipes

Halloween Drink and Cocktail Recipes

And for you older ghosts and ghoulies out there...

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FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

Instead of just giving you two or three Halloween recipes, here's a full page of them. Enjoy!

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Monday, October 27, 2014

The Thought For Today

"Everything is changing. People are taking their comedians seriously and the politicians as a joke." - Will Rogers

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DarkLinks 2010 Halloween Links

Almost Halloween. Sad, but the Christmas stuff is already in the stores. So, before it's over, check out the DarkLinks 2010 link page. Another thing that sucks, the marathon horror movies on the cable channels will soon end too. For some more B flicks check www.badmovies.org. And for other oddities, check: http://www.hauntedcuriosities.com/ and http://www.arkhambazaar.com/

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Sunday, October 26, 2014

POOR DEANO!


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Saturday, October 25, 2014

TV Horror Hosts - Part 6

They moved to the net.

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TV Horror Hosts - Part 5

A few links from Web Ring.

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Friday, October 24, 2014

The Thought For Today

"An intellectual is someone who has found something more interesting than sex." - Edgar Wallace

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YouTube - Happy Tree Friends - Remains To Be Seen

YouTube - Happy Tree Friends - Remains To Be Seen


With Halloween almost here, let's go trick or treat with the Happy Tree Friends. Or not!

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

Thursday, October 23, 2014

The Thought For Today

Russia has announced it's holding its annual beauty pageant for nuclear power plant workers. Apparently last year's winner had the most beautiful three eyes they've ever seen." - Conan O'Brien

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TV Horror Hosts - Part 3

Part 3 of the series.





Damn I MISS MST3K!

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TV Horror Hosts - Part 4

Local flair, but some good stuff.

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Wednesday, October 22, 2014

The Thought For Today

"My definition of a free society is a society where it is safe to be unpopular." - Adlai Stevenson

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TV Horror Hosts - Part 2

Part 2 in my series of paying homage to the TV Horror Hosts of years past.

Did you know, the first TV Horror Host was Maila Numi aka Vampira in 1954. Her amazing hourglass figure was more pronounces because she had her lower ribs removed. Her show was cancelled after a year because she wanted to get paid and the TV station (KABC) countered with a demand that they owned the rights to the character.

Vampira probably would have been forgotten if not for Ed Wood and his famous Plan 9 From Outer Space.

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TV Horror Hosts - Part 1

After reading an article in the HorrorHound magazine, I'm feeling a bit nostalgic. They ran a short bit on the TV horror hosts of years past. I remember the days long gone when I used to wait anxiously for late Saturday night to flip on Channel 3 in Philadelphia to watch "Saturday Night Dead" hosted by Stella, the giant cleavage femme fatal whose campiness and low cut, skin tight black gowns got all teenage boys cranked up and then she hosted some of the best B films ever made. And before her time, of course, was Dr. Shock. Back in the day when I watched these demented creatures on a console TV which pulled in about 10 or 12 channels from the antenna on the roof.

The video age slowly killed these icons. The early mom and pop video stores of the '80s had great selections of genere film and B films, which were killed by the big box rental places, which are now all closing due to the internet. And I do find the internet to be a great source to find rare gems, but the net can never replace the iconic horror host. Even now, with 200+ channels from my satellite TV and a horror channel (Chiller), none of them have a decent Friday or Saturday night line up of great B horror/SF films with a schlock host. Damn wished they did. I'd put down the computer to watch it.

All that being said, the above link is the first of 4 or 5 places I've found on the web that pay homage to the great TV Horror Hosts of days past.

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Tuesday, October 21, 2014

The Thought For Today

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

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Rec: Chinese Crockpot Beef Pie

1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste



Brown ground beef with diced peppers and onion. Drain well.
Place ground beef mixture in crock pot. Toss diced potato
with melted butter to coat and add to crockpot; add whole
kernel corn and creamed corn. Salt and pepper to taste.
Cover and cook on LOW for 7 to 9 hours. Taste and adjust
seasonings.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Roast Cuban Style

6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 Cup orange juice
juice of 2 limes
2 large onions sliced
4 garlic cloves minced
6 Tablespoons oil
1/2 Cup dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 teaspoons salt
1 teaspoon pepper





Cut a pocket lengthwise in center of beef, leaving opposite
ends closed. Mix chorizo, ham and bacon and stuff the pocket
with it. Tie meat to close. Mix orange juice, lime juice, garlic,
pepper, onion, bay leaves, parsley and peppers. Pour over
roast and marinate at least 2 hours or overnight. After
marinating, brown roast on all sides, in a heavy pan. Add
roast to crockpot. Add sherry and marinating liquid.Cook
over LOW heat 8 hours. Strain the sauce and serve with
the roast.



Feeds 10 to 12
Refrigerate remainder
Can be reheated in microwave

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