Echo Fox Three

Tuesday, July 07, 2015

The Thought For Today

"Love: a temporary insanity curable by marriage." - Ambrose Bierce

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THIS IS A DATE WHICH WILL LIVE IN INFAMY!

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

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Sunday, July 05, 2015

POOR DEANO!


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Saturday, July 04, 2015

HAPPY FOURTH!!!


HAVE A HAPPY AND SAFE FOURTH!



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Friday, July 03, 2015

The Thought For Today

"There are no shortcuts to any place worth going." - Beverly Sills

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Paranormal Investigation of NYC

Paranormal Investigation of NYC

It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.

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

Thursday, July 02, 2015

The Thought For Today

"Buzz Aldrin will be on 'Dancing With the Stars.' He may be the only man to have walked on the moon and moonwalked in the same lifetime." - Jimmy Kimmel

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Star Trek's 10 Cheesiest Classic Creatures

Star Trek's 10 Cheesiest Classic Creatures

The first season is out on HD DVD/DVD , including these great guest stars.

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Wednesday, July 01, 2015

The Thought For Today

"I think men who have a pierced ear are better prepared for marriage. They've experienced pain and bought jewelry." - Rita Rudner

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Intuitor Insultingly Stupid Movie Physics

Intuitor Insultingly Stupid Movie Physics

We all know that space ships don't actually make wooshing noises in space and big bangs are all flash and no noise, but it's interesting to read about how bad the science is coming out of Hollywood. And folks, it's worse than you think. Some fun movie reviews too.

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Tuesday, June 30, 2015

The Thought For Today

"I went into a McDonald's yesterday and said, "I'd like some fries."The girl at the counter said, "Would you like some fries with that ?"" - Jay Leno

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Rec: Ultimate Cheeseburger

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


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

Serves 6

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Rec: Meatball Subs

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



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


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

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Rec: 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: Submarine Sandwich

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



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

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Rec: Bacon Wrapped Hamburgers

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



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


Serves 6

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Monday, June 29, 2015

The Thought For Today

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

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GTD In Space: Seven Habits of Highly Effective Spaceship Captains

GTD In Space: Seven Habits of Highly Effective Spaceship Captains

COOL!

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Sunday, June 28, 2015

POOR DEANO!


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Saturday, June 27, 2015

Challenger, A Science Fiction Fanzine

If you like reading works by Mike Resnick, Greg Benford and other science fiction notables, then you will enjoy Challenger. Contributors write about such diverse topics as science fiction as an art form to real science (especially that involving space) to horse racing to movies to insurance law to getting stuck in jail...Well, let's just say there's a lot on offer there. Bookmark it so you can take your time; there are achived issues in addition to the current issue.

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Friday, June 26, 2015

The Thought For Today

"For years, my husband and I had advocated separate vacations. But the kids kept finding us." - Erma Bombeck

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Paranormal Restraining Orders

Paranormal Restraining Orders

On this Weird Friday, for only $5, you can get a Restraining Order against the paranormal being of your choice. What a deal.

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

Thursday, June 25, 2015

The Thought For Today

"That day I played golf, I was three over. One over a patio, one over a house, and one over a swimming pool." - George Brett

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Speculative Fiction | The Stories | AntipodeanSF

Speculative Fiction The Stories AntipodeanSF


A very good free SF/Fantasy webzine from the land downunder.

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Wednesday, June 24, 2015

The Thought For Today

"You have to stay in shape. My grandmother, she started walking five miles a day when she was 60. She's 97 today and we don't know where the hell she is." - Ellen DeGeneres

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Abyss & Apex: Magazine of Speculative Fiction

Another excellent online magazine. Read and enjoy.

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Tuesday, June 23, 2015

The Thought For Today

"The second day of a diet is always easier than the first. By the second day you're off it." - Jackie Gleason

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Rec: Chicken Merlot With Mushrooms

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Honey Orange Chicken

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



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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Parisienne

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



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



Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Lemon Garlic Chicken

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



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



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken And Sausage Gumbo

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


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

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Monday, June 22, 2015

The Thought For Today

"If there were in the world today any large number of people who desired their own happiness more than they desired the unhappiness of others, we could have paradise in a few years." - Bertrand Russell

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Happy Birthday Bruce! (22JUN)

Four labels from the Bruce Campbell's Soup Company.

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Sunday, June 21, 2015

POOR DEANO!


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Saturday, June 20, 2015

Paraprosdokians

PARAPROSDOKIANS are figures of speech in which the latter part of a sentence or phrase is surprising or unexpected; frequently humorous. (Winston Churchill loved them)
1. Where there's a will, I want to be in it.
2. The last thing I want to do is hurt you. But it's still on my list.
3. Since light travels faster than sound, some people appear bright until you hear them speak.
4. If I agreed with you, we'd both be wrong.
5. We never really grow up, we only learn how to act in public.
6. War does not determine who is right - only who is left..
7. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
8. They begin the evening news with 'Good Evening,' then proceed to tell you why it isn't.
9. To steal ideas from one person is plagiarism. To steal from many is research.
10. Buses stop in bus stations. Trains stop in train stations. On my desk is a work station.
11. I thought I wanted a career. Turns out I just wanted paychecks.
12. In filling out an application, where it says, 'In case of emergency, notify:' I put 'DOCTOR.'
13. I didn't say it was your fault, I said I was blaming you.
14. Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
15. Behind every successful man is his woman. Behind the fall of a successful man is usually another woman.
16. A clear conscience is the sign of a fuzzy memory.
17. You do not need a parachute to skydive. You only need a parachute to skydive twice.
18. Money can't buy happiness, but it sure makes misery easier to live with.
19. There's a fine line between cuddling and holding someone down so they can't get away.
20. I used to be indecisive. Now I'm not so sure.
21. You're never too old to learn something stupid.
22. To be sure of hitting the target, shoot first and call whatever you hit the target.
23. Nostalgia isn't what it used to be.
24. Change is inevitable, except from a vending machine.
25. Going to church doesn't make you a Christian any more than standing in a garage makes you a car.
26. Where there's a will, there are relatives.

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Friday, June 19, 2015

The Thought For Today

"Happiness is nothing more than good health and a bad memory." - Albert Schweitzer

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ALICE by Ultra Fem

NSFW NSFW  This ISN'T what you read as a child!  NSFW NSFW

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

Thursday, June 18, 2015

The Thought For Today

"All I can say about life is, Oh God, enjoy it!" - Bob Newhart

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SpaceWesterns.com: The e-zine of the Space Western sub-genre

SpaceWesterns.com: The e-zine of the Space Western sub-genre

Before you laugh, remember that Gene Roddenberry pitched the original Star Trek as "a wagon train to the stars". The same cast every week, but a different location and story. Enjoy.

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Wednesday, June 17, 2015

The Thought For Today

"Right now I'm having amnesia and deja vu at the same time. I think I've forgotten this before." - Steven Wright

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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, June 16, 2015

The Thought For Today

"I assume you are on the Internet. If you are not, then pardon my French, but vous êtes un big loser. Today EVERYBODY is on the Internet, including the primitive Mud People of the Amazon rain forest. In the old days, when the Mud People needed food, they had to manually throw spears at wild boars; whereas today they simply get on the Internet, go to www.spear-a-boar.com and click their mouse a few times (the Mud People use actual mice). Within three business days, a large box is delivered to them by a UPS driver, whom they eat." - Dave Barry

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Rec: Spaghetti With Squid And Tomatoes

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



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


Serves 2 to 4
Squid will become rubbery if reheated

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Rec: Squid With Tomato And Green Peas

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



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


Serves 4 to 6
Squid will become rubbery if reheated

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Rec: Potato And Baby Squid Stew

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




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



Serves 2 to 4
Squid will become rubbery if reheated

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Rec: Greek Stuffed Squid Hoods

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



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



Serves 4
Squid will become rubbery if reheated

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Rec: Squid Soup

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


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


Serves 2 to 4
Squid can become rubbery when reheated

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Monday, June 15, 2015

The Thought For Today

"A celebrity is a person who works hard all his life to become well known, then wears dark glasses to avoid being recognized." - Fred Allen

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FLURB, a Webzine of Astonishing Tales.

FLURB, a Webzine of Astonishing Tales.


The title pretty much says it all. Free from Rudy Rucker. Good stories. New issue out.

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Sunday, June 14, 2015

POOR DEANO!


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Saturday, June 13, 2015

U.S. Geological Survey Earthquake Hazards Program

U.S. Geological Survey Earthquake Hazards Program


For those worried about such things...

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Friday, June 12, 2015

The Thought For Today

"No man is so foolish but he may sometimes give another good counsel, and no man so wise that he may not easily err if he takes no other counsel than his own. He that is taught only by himself has a fool for a master." - Hunter S. Thompson

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miket

miket


Okay, this is definately strange. VERY strange.

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

Thursday, June 11, 2015

The Thought For Today

"I voted for the Democrats because I didn't like the way the Republicans were running the country. Which is turning out to be like shooting yourself in the head to stop your headache." - Jack Mayberry

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Clock Link

Welcome to ClockLink - Get your free world clock

ClockLink.com provides the most widely used Web clock in the world with over 30 million views around the world. In addition, clocks can be set to display any time zone in the world online, so they are not only decorative but very practical as well. You can use our world clock to see all timezones of the world, and it's free to use. Use it to show what time it is in your area. There is no charge to use any of the clocks or for the world clock on your website or blog.

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Wednesday, June 10, 2015

The Thought For Today

"We humans do not need to leave Earth to get to a hostile, deadly, alien environment; we already have Miami." - Dave Barry

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Howstuffworks "How Swearing Works"

Howstuffworks "How Swearing Works"

What you damned well always wanted to know. Now sod off.

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Tuesday, June 09, 2015

The Thought For Today

[Meeting Aliens]" Please don't eat me! I have a wife and kids. Eat them!" - Homer Simpson

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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, June 08, 2015

The Thought For Today







"I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me." - Hunter S. Thompson

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hat bar

hat bar


And now for something so disgustingly cute, it'll make most guys feel very ill. BLEEEEEEH!!!!!!!!!!!!!

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Sunday, June 07, 2015

POOR DEANO!


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Saturday, June 06, 2015

Big Wheels

No, they're not tricycles, they're Syrian waterwheels built in the Byzantine era. Granted they don't function anymore -- technology has improved everywhere -- but they're still pretty amazing, and there are some nice photos of them in this link.

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Friday, June 05, 2015

The Thought For Today

"Call on God, but row away from the rocks." - Hunter S. Thompson

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True Companion

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



http://truecompanion.com/

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

Thursday, June 04, 2015

The Thought For Today

"Friends may come and go, but enemies accumulate." - Thomas Jones

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AsianFoodGrocer.com - Asian Food and Recipes Online

AsianFoodGrocer.com - Asian Food and Recipes Online

Another interesting food site. Don't forget to check out the cook/tableware here and at the previous Site. Some VERY nice stuff at fair prices especially at the Korean Site. Perfect for special occasions.

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Wednesday, June 03, 2015

The Thought For Today

"It’s the friends you can call up at four a.m. that matter." - Marlene Dietrich

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Japanese Kimonos, Chinese Paper Lanterns, Chopsticks, Chinese Dresses

Japanese Kimonos, Chinese Paper Lanterns, Chopsticks, Chinese Dresses

A fairly inexpensive place for Asian goods and clothing.

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Tuesday, June 02, 2015

The Thought For Today

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

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Rec: Microwave Chinese Beef With Brocoli

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


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

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Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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




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



Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chinese Shredded Beef With Chives

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



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

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Rec: Kei's Beef And Bell Peppers

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

Sauce

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


Garnish

4 sprigs cilantro


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chinese Beef And Pea Pods

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



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


Serves 6
Refrigerate remainder
Can be reheated in microwave

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Monday, June 01, 2015

The Thought For Today

"It's not hard to tell we was poor -- when you saw the toilet paper dryin' on the clothesline." - George Lindsey

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Korean food and Japanese grocery online store

Korean food and Japanese grocery online store

Korean food - opinions vary. Especially on KimChi. It's cabbage, radish, peppers and other vegetables fermented together and some people love it. While others... Now you can order it and other Korean goodies through the Internet. So be adventurious - write down the phone number of your nearest hospital emergency room and give it a try!
P.S. Try leaving a dried squid instead of a chocolate on your houseguests pillow - they'll never forget THIS visit.

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Sunday, May 31, 2015

POOR DEANO!


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Saturday, May 30, 2015

"The Boys Won't Be the Same"

And that's all I can say without giving away the punchline. It's only 100 seconds and worth every one, right here.

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Friday, May 29, 2015

The Thought For Today

""Look closely at Central America, and try to imagine what would happen if this vital region were to fall into Communist hands. What would happen is a lot of Communists would be stung repeatedly by vicious tropical insects the size of mature hamsters." - Dave Barry

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NSFW Welcome To The Land Of NSFW Comics

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

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

Thursday, May 28, 2015

The Thought For Today

"We're all kissed by angels but some of us never think to pucker." - Terri Guillemets

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HAPPY BIRTHDAY FRANKIE MCDONALD!

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

TIME TO CELEBRATE!

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Wednesday, May 27, 2015

The Thought For Today

"A kindergarten teacher in Florida was arrested for trafficking Oxycodone. Other teachers became suspicious when she had the only class in school with a six-hour naptime." - Jimmy Fallon

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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, May 26, 2015

The Thought For Today

"Why does man kill? He kills for food. And not only food: frequently there must be a beverage."  –  Woody Allen

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Rec: Helluva Good Veggie Sandwich For One

1 croissant, sliced lengthwise
2 ozs cream cheese
1/4 of an avocado, sliced thin
1/4 cup alfalfa sprouts
1 tablespoon sunflower seeds
1 tablespoon raisins
2 tablespoons carrots, shredded
1/4 of a green apple, sliced


Spread the cream cheese on the bottom of the croissant.
Arrange the sliced avacado over the cream cheese.
Top with all the other ingredients. Enjoy.

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Rec: Frankie's Turkey Meatloaf

1/2 pound ground turkey
1 egg
1/4 cup salsa
1/8 cup green olives (well-drained)
1/4 cup chopped onion
1/4 cup dry bread crumbs or saltines
lemon pepper to taste


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the turkey, egg, salsa, onion,
bread crumbs and lemon pepper. Mix well with hands
until blended. Press mixture into a loaf pan. Bake in
the preheated oven for 25 minutes.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Frankie's Bratwurst With Curry Sauce

A tasty simple dish I modified from my time in Germany is
the Bratwurst with curry sauce. With a little experimentation,
I think I’ve got it. Buy your bratwurst and broil it like you
usually do in the oven or on the grill. While it’s cooking,
get your cheap ketchup – any kind will do, put about ½
cup of ketchup with two tablespoons of water, and add a
teaspoon of curry powder. Stir or shake vigorously. Add
a half-teaspoon of Worcestershire to the mix, again stir or
shake vigorously. Add the sauce to the bratwurst, on a
plate, in a sandwich, in a bun – your choice. Great with
fresh French fries.

Enjoy

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Rec: Frankie's Breads

Make your own interesting bread sticks or flat breads.
Yes, they sell bread sticks in the pop-n-fresh section,
but you can do it with the generic cheap-o pop-n-fresh
biscuits found in any grocery store at a fraction of the price.
You need ½ cup regular flour, 1 tablespoon garlic salt,
1/3 cup Parmesan cheese, mix together and evenly and
thinly spread over a wax papered flat surface.


Okay. Now, open your pop-n-fresh generic biscuits
(usually 10 in a cylinder). Stretch each biscuit into a
long form or stretch it out thinner and roll and flip it
in the mix. Do each biscuit – you don’t want too much
flour, just enough to stiffen the dough. Lay the biscuit
on a cookie sheet lightly sprayed with Pam or other spray
oil. Sprinkle extra Parmesan or garlic powder if you like.


Bake at 400 degrees F (or at the temp on the package if
different) or until golden brown.

Remove from heat. Let cool 10 minutes (if you can
restrain yourself that long) and enjoy.

Great with spaghetti, lasagna, egg plant parmesan.

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Rec: Frankie's Spinach Pie

You will need 1) puff pastry sheets package or 2 pie shells,
2) fresh bag of spinach (the kind with shredded carrots is
okay), 3) one red onion (tastes better, but any kind of onion
will do), 4) shredded Mozzarella cheese, 5) crumbled Feta
Cheese, 6) olive oil, 7) garlic powder (not garlic salt), 8) a
little basil is optional.

Puff pastry sheets, available in Publix frozen dessert section,
make the best crust. There are two sheets of pastry per box.
Use both.

Defrost and pre-heat pastry sheets per the directions on the
box. Bake the bottom pastry sheet until it puffs up nice and
light brown, watch the pastry carefully because it cooks really
fast. Remove from the oven.

On the baked pastry sheet, lay down an fairly thick layer of
spinach leaves, covering all of the pastry sheet. Sprinkle it
lightly with olive oil. Sprinkle with basil leaves (if desirable).
Put a layer of THINLY sliced onions. Go easy on the onion;
you don’t want to wipe out the spinach flavor. The onion adds
a bit of tang, it shouldn’t obliterate. Now, sprinkle Feta cheese
crumbles over the spinach and onion. Go light; Feta is very
salty. Now sprinkle the shredded Mozzarella.

Lay down another layer of spinach leaves, olive oil sprinkles,
basil, onion, Feta, Mozzarella as described above.

You’re building flavor layers. Spinach is the main flavor, onion,
Feta, olive oil, basil leaves, garlic powder are the enhancers.
Mozzarella is the glue that holds the pie together, so you want
enough that it will make things stick together, but you don’t
want a great clumpy mass. Good spinach pie can be eaten hot
or cold, so you’re trying to avoid making a congealed mass of
Mozzarella later.

Make as many complete layers of these ingredients as you like.
I usually stop at three. Sometimes I add sliced mushrooms or
thinly sliced green tomatoes as well.

Cover the center concoction with the second puff pastry
sheet. You don’t need to pinch the edges together on the
sheets, just push it down around the edges. Put in the oven
at 400 degrees F. Make sure you keep an eye on it as it bakes,
usually less than fifteen minutes. Remove when the pastry
is golden brown. Let it cool. Eat it warm or cold.

This is a popular dish for office parties…you can save yourself
clean up time by using the throwaway baking pans. Good
healthy stuff and a tasty way to get veggies into your diet. Enjoy.

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Monday, May 25, 2015

The Thought For Today

"I like long walks, especially when they are taken by people who annoy me." - Noel Coward

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It's Memorial Day!



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

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

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


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

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Sunday, May 24, 2015

POOR DEANO!


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Saturday, May 23, 2015

Shavuot - The Giving Of The Torah

CHEESE IT!

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Friday, May 22, 2015

The Thought For Today

"I intend to live forever. So far, so good." - Steven Wright

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

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


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








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

Thursday, May 21, 2015

The Thought For Today

"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." - Steven Wright

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The VOCO Clock

The VOCO Clock

Not cheap, but you get to have Jeeves wake you with his dulcet tones in the morning. Up to 140 different phrases. They'll even let you buy a download of 70 samples phrases for use on your computer.

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Wednesday, May 20, 2015

The Thought For Today

"I always like to know everything about my new friends, and nothing about my old ones." - Oscar Wilde

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A Water-Powered Jetpack | Popular Science

A Water-Powered Jetpack Popular Science


WHOOT! That looks like FUN! Now if I can only win the lottery so that I can afford it.

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Tuesday, May 19, 2015

The Thought For Today

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

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Rec: Shrimp Caesar Salad Pizza

1 (12-inch) prepared Italian-style pizza crust (i.e. Boboli)
3/4 cup creamy caesar salad dressing, divided
1/4 cup shredded parmesan cheese

1 romaine lettuce heart, chopped
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 pound cooked shrimp, tails removed
2 tablespoons fresh lemon juice
salt & black pepper, to taste



Preheat the oven to 375F. Place the crust on a pizza pan or
baking sheet. Spread 1/2 cup dressing over the top of the
crust and sprinkle with Parmesan cheese. Bake for 10 to 12
minutes, or until bubbly. Toss the romaine lettuce with the
remaining 1/4 cup dressing; set aside. In a skillet, heat the
olive oil over MEDIUM heat. Add the garlic and shrimp and
saute for 1 to 2 minutes, or until heated through. Stir in the
lemon juice, salt, and pepper. Spread the romaine mixture on
the baked pizza crust and top with the shrimp mixture. Cut
into wedges and serve.


Serves 2 to 4
Refrigerate remainder

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Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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



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



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


Refrigerate remainder

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Rec: Shrimp Scampi Pizza With Alouette

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



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


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

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Rec: Shrimp and Spinach Pizza Recipe For Two

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



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


Refrigerate any remainder

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Rec: Shrimp And Feta Pizza For One

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



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


Refrigerate remainder.
Best eaten cold or gently microwaved.

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Monday, May 18, 2015

The Thought For Today

"Weaseling out of things is important to learn. It's what separates us from the animals... except the weasel." - Homer Simpson

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Dude, Where's My Flying Car? The Popular Science Fantasy - Flying Cars - Jalopnik

Dude, Where's My Flying Car? The Popular Science Fantasy - Flying Cars - Jalopnik


Okay, I understand that, but where the hell is my jetpack?

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Sunday, May 17, 2015

POOR DEANO!


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Saturday, May 16, 2015

Etch-A-Sketch Masterpieces

No kidding, this artist renders his versions of masterpieces with an Etch-A-Sketch. He also sketches buildings such as the Taj Mahal, photographic images and even playing cards. Mona Lisa anyone?

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Friday, May 15, 2015

The Thought For Today

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

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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, May 14, 2015

The Thought For Today

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

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ReallyReady.org: A Project of the Federation of American Scientists

eallyReady.org: A Project of the Federation of American Scientists

Hurricane season is almost here. Are you ready? Water, food, batteries, a bit of cash and whatever prescription drugs you need. And the most important thing of all - TOILET PAPER! Now's the time to be hitting Sam's/BJ's/Wally World and stock up. And this Site will give you the basics.

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Wednesday, May 13, 2015

The Thought For Today

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

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The Hard Truth From Orlando

And another story that grits. The 15-year-old girl with autism who got kicked off the plane. Maybe the pilot & crew did over-react and maybe the steward could have nuked the damn sandwich so the kid would eat it. I would have nuked it for the little twit just to shut her up.
But having a kid who pitches a fit because her sandwich isn’t hot enough is not the problem of everyone else. Yes, the child has a disability. But guess what? The whole world doesn’t have to cater to her and that’s something the FAMILY needs to recognize. It’s become epidemic. My child has a problem, everybody has to make allowances for them, everybody has to suffer their tantrums when they don’t get their way.
No, we don’t. You have to do everything in YOUR power to make sure your kid conforms to societal norms. You have to do everything in YOUR power to make sure your kid doesn’t hamper anyone else in the performance of their duties or that YOUR kid doesn’t create an emergency or get in the way during an emergency.
That’s not society’s job. That’s the PARENT’S job.
Frankly, I hope the child is sufficiently comprehensive to BE embarrassed, but she won’t be. Her mom is going to make her a victim and not a responsible human being. Wish the little idiot luck when Mommy is not there to hold her hand and make the bad people all kiss her self-inflicted boo-boos.
 
   Florida Cracker

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Tuesday, May 12, 2015

The Thought For Today

"Figure this stuff is safe to drink? Huh? Actually I don't care if it's safe or not, I drink it anyway. You know why? Cause I'm an American and I expect a little cancer in my food and water." - George Carlin

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Rec: Pickled Ginger

2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)



Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.

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Rec: Crockpot Wild Rice Casserole

1 1/2 cup uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
4 cups water
1 bunch green onions, chopped
8 oz. sliced mushrooms
1/4 cup melted butter
1 tablespoon snipped parsley


Combine all ingredients in lightly greased (Pam'd)
crockpot. Cover, cook on HIGH 2 1/2 hours, stirring
occasionally. Stir in parsley just before serving.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwaved Potatoes Lyonnaise

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Rice Picanté

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


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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Peas

2 cups dried whole peas
2 tablespoons olive oil

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


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

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Monday, May 11, 2015

The Thought For Today

"Humor is everywhere, in that there's irony in just about anything a human does." - Bill Nye

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Home Security Systems

Wish that you could afford a decent home security system, but they're out of your price range? Maybe you should fake it! Worth a shot at these prices.

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Sunday, May 10, 2015

POOR DEANO!



WHY THE LAW SAYS THAT HE CAN'T HAVE KIDS.

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Saturday, May 09, 2015

Abraham Lincoln and Assault Weapons

From Outdoor Life--

Couldn't have said it better myself....

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Friday, May 08, 2015

The Thought For Today

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

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It's Okay to Be Eaten First

But before that happens, please read the text that accompanies this cartoon, particularly that below it.

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

Thursday, May 07, 2015

The Thought For Today

"That is the saving grace of humor, if you fail no one is laughing at you." - A. Whitney Brown

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Newspaper snippet generator

Newspaper snippet generator

Another fun time waster. You can generate newspaper clippings among other things. My favorite is the "Talking Squirrel".

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Wednesday, May 06, 2015

The Thought For Today

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

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Church Sign Generator

Church Sign Generator

Now you can make a personalized church sign to say ALL kinds of nasty things about your friends. Of course they may not remain your friends for long. Or you can praise them to HIGH HEAVENS. Your choice. Have fun.

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Tuesday, May 05, 2015

The Thought For Today

"Behold, the tailgate party. The pinnacle of human achievement. Since the dawn of parking lots, man has sought to fill his gut with food and alcohol in anticipation of watching others exercise.” - Homer Simpson

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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, May 04, 2015

The Thought For Today

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

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McSweeney's Internet Tendency

McSweeney's Internet Tendency.

Another McSite just chock-full of good (if slightly strange) reading that you'll need to check on every couple of days.

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Sunday, May 03, 2015

POOR DEANO!


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Saturday, May 02, 2015

History of Comics Blog

This blog, by Door Tree, is well worth a look by comics fans interested in the history of comics and anyone who would like a peek at some really old material. His alternate site also is interesting, with lots of old photographs and postcards.

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Friday, May 01, 2015

The Thought For Today

"The teacher should make a concerted effort never to lose his temper in the presence of the class. If a man, he may take refuge in profane soliloquies. If a woman, she may follow the example of one sweet-faced tranquil girl who went out in the yard and gnawed a post." - William Lyon Phelps

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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, April 30, 2015

The Thought For Today

"I had, out of my sixty teachers, a scant half dozen who couldn't have been supplanted by phonographs." - Don Herold

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Comics - The Oatmeal

Comics - The Oatmeal Funny stuff!

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Wednesday, April 29, 2015

The Thought For Today

"Although golf was originally restricted to wealthy, overweight Protestants, today it's open to anybody who owns hideous clothing." - Dave Barry

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Religion of Comic Book Characters

You know that you want to know...

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Tuesday, April 28, 2015

The Thought For Today

"If it screams, it's not food... yet." - Anon

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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, April 27, 2015

The Thought For Today

"You can't depend on your eyes when your imagination is out of focus." - Mark Twain

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Sea Monkey Worship Page

Sea Monkey Worship Page

A blast from the past. All hail the Sea Monkeys, the true rulers of the seas! Yup, those things that you ordered off the back pages of a comic book are still around. And STILL don't look anything like the pictures.

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Sunday, April 26, 2015

POOR DEANO!


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Saturday, April 25, 2015

Wireless Catalog - Welcome to Wireless Catalog

Wireless Catalog - Welcome to Wireless Catalog

What can you say about a Site that offers autographed pictures of Batman and Robin? And much more. A couple of my favorite T-shirts are: "Some days, it's not even worth chewing through the restraints." Or: "They say I have A.D.D. but they just don't understand. Oh look! A chicken!" Visit. Laugh. And remember my birthday is coming.

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Friday, April 24, 2015

The Thought For Today

"Anatomically speaking, a bust is here today and gone tomorrow." - Lady Isobel Barnett

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Teach the Controversy - Intelligently designed t-shirts urging you to show both sides of every story - by Jeremy Kalgreen

Teach the Controversy - Intelligently designed t-shirts urging you to show both sides of every story - by Jeremy Kalgreen



"'Big Science' is always suppressing The Truth with their blatant pro-evolution anti-wacko agenda: from the fact that UFOs built the pyramids to the reality of creationism and fact the universe is "Turtles All The Way Down". It is time to fight back and urge schools to Teach The Controversy with these intelligently designed t-shirts. All designs by Jeremy Kalgreen and are available in a variety of colors and styles, or feel free to create your own with our custom designer."

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

Thursday, April 23, 2015

The Thought For Today

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

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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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Wednesday, April 22, 2015

The Thought For Today

"A human being: an ingenious assembly of portable plumbing." - Christopher Morley

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T-shirt Bordello

Cool shirts, mugs, glasses, caps, etc. Buy 2 shirts and get 1 free. Love the Zombie Outbreak Barricade Tape.

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Tuesday, April 21, 2015

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: Cajun Crab Soup

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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