Tuesday, March 28, 2017

The Thought For Today

"I love cats... they taste just like chicken." - Anon

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

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

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

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

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

Monday, March 27, 2017

The Thought For Today

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

Because Inquiring Minds Want To Know

Concerning one of the most important things in America, via Gizmodo.

Sunday, March 26, 2017

Saturday, March 25, 2017

Why Working From Home Is Both Awesome And Horrible

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

Friday, March 24, 2017

The Thought For Today

"According to a new study, women in satisfying marriages are less likely to develop cardiovascular diseases than unmarried women. So don't worry lonely women, you'll be dead soon." - Tina Fey

Superheroes Anonymous

And for Weird Friday - read it and weep, evil-doers everywhere. Or laugh.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, March 23, 2017

The Thought For Today

"I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it." — Jack Handey

GOES-R merchandise

Next.....a bake sale to support NORAD.

Wednesday, March 22, 2017

The Thought For Today

"The Postal Service is facing a $7 billion budget short all. So in addition to closing the post offices, they're also raising the price of a first-class stamp. It will now be $4,000." - Jimmy Kimmel

Deano Sez: Best...sim...ever

And loads of learning fun too...

Tuesday, March 21, 2017

The Thought For Today

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

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

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

Rec: Frankie's Cuban Sandwich

1 loaf French bread
Yellow mustard
Thinly sliced baked ham
Thinly sliced roast pork or beef
Dill pickle slices
Swiss Cheese slices

Slice bread to open. Thin layer of mustard on top and bottom halves of bread. Layer ham, roast, pickle and cheese evenly over the bread. Put on the top half of the bread. Cut into individual sandwiches not longer than six inches each.

Grill sandwiches on a hot buttered pan with a heavy skillet on top of the sandwich to flatten the sandwich to about ¼ of its original size. Grill for 2 to 3 minutes on each side or until golden brown.

You can use a George Forman Grill or Waffle Iron, too.

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.

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

Monday, March 20, 2017

The Thought For Today

"A recent study has found that more senior citizens than ever are entering college. College faculty says that the seniors are like any other students...except they take Jell-O shots just for the Jell-O." - Conan O'Brien

GIANTmicrobes

GIANTmicrobes

And the perfect presents for any occasion...

Sunday, March 19, 2017

Saturday, March 18, 2017

Bunny Suicide Cartoons

It's weird stuff time 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.

Friday, March 17, 2017

The Thought For Today

Thus the metric system did not really catch on in the States, unless you count the increasing popularity of the nine-millimeter bullet." - Dave Barry

Swallowing the Camel

Swallowing the Camel And for Weird Friday we have: "The World's Weirdest/Stupidest Conspiracy Theories" They're either very funny or very scary. Maybe even a little of both.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, March 16, 2017

The Thought For Today

"Remember, if you smoke after sex you're doing it too fast." - Woody Allen

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.

Wednesday, March 15, 2017

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

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.

Tuesday, March 14, 2017

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

Rec: Smoked Salmon And Cole Slaw Donburi

4 cups brown rice, steaming hot
1/2 pound smoked salmon, cut into 1/2 inch cubes
2 cups cabbage, sliced 1 1/2 inches long
1 cup red onion, sliced 1/8 inch thick
1/3 cup carrot, shredded

Simple Dressing
2 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper


Mix the Simple Dressing ingredients in a small bowl.
Combine the cabbage, onions and carrots in a separate
bowl. Season with the dressing and toss in the salmon.
Put 1/2 cup of the rice in each serving bowl. Top with
the salmon and vegetables.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Fried Rice Donburi With Shrimp, Tomatoes, And Corned Beef

4 cups steamed rice
1 can (12 oz.) corned beef, cut into 8 pieces (1/2 inch wide)
16 shrimp, shelled and de-veined
2 cups tomatoes, cored and coarsely diced
1/2 cup green peas, canned
1 cup leek, cut 1/3 inches long

Fried Rice Sauce

1/8 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
1 tablespoon water


Combine the Fried Rice Sauce ingredients and mix
with the steamed rice. Divide the rice equally into 4,
1 pint casseroles or small bowls. Place the corned beef,
shrimp, tomatoes, green peas, and leek on top. Place
the bowls on the turn table, leaving the middle empty
and cover with a vented microwave lid. Cook on HIGH
(1200W) for 10 to 12 minutes.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: New Orleans Barbecue Shrimp

2 pounds large fresh shrimp in the shell (20-24 count size)
1 cup butter
1/2 cup olive oil
l tablespoons minced garlic
1 tablespoon sweet basil (dried will do, but fresh is best)
4 teaspoons salt
1 teaspoon lemon juice
2 tablespoons Worcestershire sauce
5 tablespoons black pepper
toasty French Bread



Melt butter in olive oil. Add all other ingredients except shrimp.
Let sauce stand for at least 15 minutes. An hour or two won't
hurt. When ready to cook, add shrimp to skillet and cook for
10 to 15 minutes or until they are pink all over. Stiring often.
Divide shrimp into individual bowls. Pour sauce over shrimp
and serve with French bread for dipping.



Serves 4 to 6

Rec: Microwave Cod And Broccoli Donburi With Teriyaki Sauce

Sauce

1/4 cup soy sauce
1/4 cup sugar
1/8 cup white wine
1 tablespoon salad oil
2 teaspoons cornstarch

4 cups steamed rice
1 lb cod fillets, cut 1/2 by 3 inches
1/2 cup broccoli florets
1/2 cup red bell pepper, cut 1/2 by 1 inch
2 teaspoons sesame seeds, toasted



Mix the teriyaki sauce ingredients in a microwave-safe
cup and stir until the sugar dissolves. Cover with a
microwave lid. Cook on High (1200W) for 1 minute.
In a partitioned microwave-safe dish, place the cod
and half the sauce in one side (1 1/2 quart.) Place the
broccoli and red bell peppers in the other half of the
partitioned dish. Cover with a microwave lid. Cook on
HIGH (1200W) for 8 – 10 minutes. Place cooked rice
in four individual bowls. Spoon the fish and vegetables
over the top of the rice. Add the sauce the fish was
cooked in, to the remaining sauce and pour over fish
and vegetables. Sprinkle toasted sesame seeds on top
and serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Bouillabaisse

For those of you who want to try the Bouillabaisse recipe, but think that 6 servings are too many/few, I say HA! You'll be surprised how fast it'll disappear. But if you use this Link, it'll take you to a Site with the same basic recipe where you can adjust the number of servings up or down. Enjoy!
 http://crockpot.cdkitchen.com/recipes/recipetemplate.php?scale=6&mid=28404

Monday, March 13, 2017

Deano Sez: From the "You Have Too Much Money On Your Hands" Department...

Actually, a small form factor PC with a decent video card would make a great HDTV, paired with decent size monitor and a USB digital TV decoder.....

Sunday, March 12, 2017

Thursday, March 09, 2017

The Common Foods Dogs Can and Can’t Eat

Important: Print and post on your fridge.

Wednesday, March 08, 2017

The Day Without A Woman

"A Day Without a Woman is a general strike planned for March 8, 2017—International Women's Day—by the organizers of the 2017 Women's March. The strike asks women to not work that day to protest Trump administration policy."

See also:  https://en.wikipedia.org/wiki/International_Women's_Day

Monday, March 06, 2017

The Thought For Today

"I've been lucky enough to stand onstage next to Jack Benny while he stared at the audience and said absolutely nothing better than any comedian who ever lived., He was my closest friend. And of all the great qualities he had, one set him apart: he really thought I was funny." - George Burns

Agnoistrology

Not A Licensed Psychic, But A Reasonable Facsimile Thereof. Astrology for those who don't believe in it. Amusing.

Sunday, March 05, 2017

Saturday, March 04, 2017

Custom Sign Generator Page, Over 1,000 Image Generators (Personalized Flash Ecards & JPG Pictures) To Play With

Custom Sign Generator Page, Over 1,000 Image Generators (Personalized Flash Ecards & JPG Pictures) To Play With

They're not kidding about the numbers. You can make signs, posters, stickers and banners on or about just about any subject that you can think of. And even a few that you haven't. Have fun and make sure that you have plenty of ink and paper handy.

Friday, March 03, 2017

The Thought For Today

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

VERY WEIRD FRIDAY

Weird and very, very, very, very NSFW!
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, March 02, 2017

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

DeltaPress.com

DeltaPress.com


Always a fun place to go shopping. Most of this stuff is illegal to own in the UK.

Wednesday, March 01, 2017

The Thought For Today

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

Blu-Ray Laser Phaser! - Instructables - DIY, How To, offbeat, tech

Blu-Ray Laser Phaser! - Instructables - DIY, How To, offbeat, tech

What can I say besides COOL! (Yes I know that it should be red...)

Tuesday, February 28, 2017

The Thought For Today

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

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

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

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

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

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.

Monday, February 27, 2017

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

SurvivalBlog.com

Something a little different - a survivalist Blog. You heard about them, now read what they're saying.


http://www.survivalblog.com/

Sunday, February 26, 2017

Saturday, February 25, 2017

IT'S CAROLINE REED DAY!

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














Friday, February 24, 2017

The Thought For Today

"There's so much pollution in the air now that if it weren't for our lungs there'd be no place to put it all." - Robert Orben

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

Thursday, February 23, 2017

The Thought For Today

"A new study shows that monkeys can look at photos and recognize other monkeys they know. However, the study also shows that monkeys are terrible with names." - Conan O'Brien

Lunar Property from the Lunar Embassy - World Headquarters

Lunar Property from the Lunar Embassy - World Headquarters

And speaking of...

Wednesday, February 22, 2017

The Thought For Today

"The sign said: "Eight items or less". So I changed my name to Les." - Steven Wright

Tired of Your Name? Try This Name Generator

Now that you have your Elf name, your Hobbit name, your Orc name, your stripper name and a host of other names, how about variations on your own name. This random name generator at the BabyNames site is a handy tool to find out who you might have been. After all, your name is quite a random and capricious event, as is occasionally made evident by parents who actually name their kids things like Ima Hogg. Well, if you're female you have an easy way out of that one in many cultures. It would be bad luck, though, if Ima ended up married to say a Mann or a Butler -- or worse. If I were Ima I probably would go by my middle name, even if it were, say, Gertrude. (In real life I don't have that option, since my parents didn't give me a middle name.) This is Blair Dakota signing off...

Tuesday, February 21, 2017

The Thought For Today

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

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

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

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

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

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

Monday, February 20, 2017

The Thought For Today

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

The Kilted Nation

And now the kilts are invading America.


http://www.kiltednation.com/

Sunday, February 19, 2017

Saturday, February 18, 2017

Chuck Norris Facts

Chuck Norris Facts

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

Friday, February 17, 2017

The Thought For Today

"Women put a lot of thought into what their butts look like. Men aren't even aware of the fact that they have a butt until it starts itching." - Jeff Foxworthy
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, February 16, 2017

The Thought For Today

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

Shatner's Toupee

Shatner's Toupee


Funny stuff...

Wednesday, February 15, 2017

The Thought For Today

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

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.

Tuesday, February 14, 2017

The Thought For Today

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

Rec: Microwave Meatloaf

Meatloaf

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

Sauce

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Hobo Dinner

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

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

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

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

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

Cook on LOW setting for 4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Beef Bourguignon

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


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

Serves 2
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Winter Harvest Beef Stew

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


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

Serves 4 to six
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Hungarian Goulash

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Monday, February 13, 2017

The Thought For Today

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

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.

Sunday, February 12, 2017

HAPPY BIRTHDAY DARWIN!

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

Saturday, February 11, 2017

Deano Sez: Dysfunctional Family Circus

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

Friday, February 10, 2017

The Thought For Today

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

The Klingon Sex Manual by Spiletta42

The Klingon Sex Manual by Spiletta42

Is nothing sacred?
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, February 09, 2017

The Thought For Today

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

Holy Sheep Dip!

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

Wednesday, February 08, 2017

The Thought For Today

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

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.

Tuesday, February 07, 2017

The Thought For Today

Someone asked Fields: How do you like children?

"Parboiled!" - W.C.Fields

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

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

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

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

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

Monday, February 06, 2017

The Thought For Today

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

mcphee.com/

http://www.mcphee.com/


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

Sunday, February 05, 2017

Saturday, February 04, 2017

How to Scare Away a Telemarketer

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

Friday, February 03, 2017

The Thought For Today

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

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

Thursday, February 02, 2017

The Thought For Today

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

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?

Wednesday, February 01, 2017

The Thought For Today

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

WTF?!

WTF?!

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

Tuesday, January 31, 2017

The Thought For Today

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

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

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.

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.

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.

Rec: Meatloaf Sandwich For One

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

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

    Monday, January 30, 2017

    The Thought For Today

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

    Common foods that are toxic for pets

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

    Sunday, January 29, 2017

    Saturday, January 28, 2017

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

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

    Friday, January 27, 2017

    The Thought For Today

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

    EATR: The Vegetarian Robot that Kills : TreeHugger

    EATR: The Vegetarian Robot that Kills : TreeHugger


    Now, this is a bit weird.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, January 26, 2017

    The Thought For Today

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

    10 Ways to Freak Out Your Date

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

    Wednesday, January 25, 2017

    Tuesday, January 24, 2017

    The Thought For Today

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

    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

    Monday, January 23, 2017

    Address to a Haggis by Robert Burns

    Address to a Haggis by Robert Burns

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

    Sunday, January 22, 2017

    Saturday, January 21, 2017

    My New Living Will

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


    Via Frankie

    Friday, January 20, 2017

    The Thought For Today

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

    Your Breasts Are Trying To Kill You

    From Slate: A smart new history takes boobs seriously. NOT just for women.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, January 19, 2017

    The Thought For Today

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

    Which Science-Fiction Writer Are You?

    Which Science-Fiction Writer Are You?


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

    Wednesday, January 18, 2017

    The Thought For Today

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

    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?

    Tuesday, January 17, 2017

    The Thought For Today

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

    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

    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

    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

    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

    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

    Sunday, January 15, 2017

    Friday, January 13, 2017

    The Thought For Today

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

    The Coalition to Ban Dihydrogen Monoxide

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

    Thursday, January 12, 2017

    The Thought For Today

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

    Bullshit Deflectors

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

    Wednesday, January 11, 2017

    The Thought For Today

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

    News Thump

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

    Tuesday, January 10, 2017

    The Thought For Today

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

    Rec: Microwave Chicken Cacciatore

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


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

    Serves 5 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chicken Wings In Honey Sauce

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



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


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Chicken Cordon Bleu

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


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

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crocked Chicken

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


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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Bloody Mary Chicken

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


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


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, January 09, 2017

    The Thought For Today

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

    Main Page - Uncyclopedia, the content-free encyclopedia

    Main Page - Uncyclopedia, the content-free encyclopedia

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

    Sunday, January 08, 2017

    Saturday, January 07, 2017

    Deano Sez: Unfortunate Star Wars Costumes

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

    Friday, January 06, 2017

    The Thought For Today

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

    NSFW Welcome To The Land Of NSFW Comics

    NSFW I don't even know how to begin to describe this one. Enjoy. NSFW
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, January 05, 2017

    The Thought For Today

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

    Burn's Night Present

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

    Wednesday, January 04, 2017

    The Thought For Today

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

    They Do It With... - Chez Goodman

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

    Tuesday, January 03, 2017

    The Thought For Today

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

    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.

    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

    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.

    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

    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

    Sunday, January 01, 2017

    Guess

    HAPPY NEW YEAR!!!!!!!!



    Saturday, December 31, 2016

    Rec: Rock Shrimp On Toast For New Years Morning

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


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

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

    Friday, December 30, 2016

    The Thought For Today

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

    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? 

    Thursday, December 29, 2016

    Wednesday, December 28, 2016

    The Thought For Today

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

    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.

    Tuesday, December 27, 2016

    The Thought For Today

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

    Rec: Hearty Tuna Chowder

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


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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave Catfish In Ginger Sauce

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



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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Scallops Poulette

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



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



    Serves 4

    Rec: Saucy Lemon Shrimp

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


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

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

    Rec: Crab Mornay

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

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


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

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

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

    Monday, December 26, 2016

    The Thought For Today

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

    The Fable of Stone Soup

    One of my all-time favorite stories.

    Sunday, December 25, 2016

    Ho, Ho, Ho - The Thought For Today

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

    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.

    Saturday, December 24, 2016

    Hanukkah


    Gmar chatimah tovah. A time of celebration with family and friends. It runs from sunset on 24DEC to sunset on 1JAN. Time to dig out your dreidels and Hanukkah Gelt.


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

    Friday, December 23, 2016

    The Thought For Today

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

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

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


    And time to celebrate!

    YouTube - Adam Sandler: The Chanukah Song Part 2

    YouTube - Adam Sandler: The Chanukah Song Part 2


    And part two with a few more laughs.

    YouTube - Adam Sandler original Chanukah (Hanukkah) Song

    YouTube - Adam Sandler original Chanukah (Hanukkah) Song


    And because it's Hanukkah...
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, December 22, 2016

    The Thought For Today

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

    Santa Claus' Christmas Blog!

    Santa Claus' Christmas Blog!

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

    Wednesday, December 21, 2016

    The Thought For Today

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

    YouTube - Baarmy sheep Xmas.wmv

    YouTube - Baarmy sheep Xmas.wmv


    A classic bit of holiday cheer.

    Tuesday, December 20, 2016

    The Thought For Today

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

    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

    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

    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

    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

    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

    Monday, December 19, 2016

    The Thought For Today

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

    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.

    Sunday, December 18, 2016

    Saturday, December 17, 2016

    Deck Us All With Boston Charlie

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

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

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

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

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

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

    - The Late, Great Walt Kelly