Echo Fox Three

Friday, March 27, 2015

The Thought For Today

"I ask people why they have deer heads on their walls. They always say because it's such a beautiful animal. There you go. I think my mother is attractive, but I have photographs of her." - Ellen DeGeneres

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Weekly World News | The World’s Only Reliable News!

Weekly World News The World’s Only Reliable News!


Yup, they're still around. Read. Marvel. Laugh.

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

Thursday, March 26, 2015

The Thought For Today

"When I was a baby, my father used to throw me up in the air and then...answer the phone." - Rita Rudner

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Free the Nipple Day

YUP - YOU JUST HAD TO LOOK.

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Wednesday, March 25, 2015

The Thought For Today

"John McCain was on “The View.” And I thought, Good Lord — hasn’t this man endured enough torture?" - David Letterman

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The Hard Truth From Orlando

Ponchatoula Strawberry Festival

And this is my take over the big brouha over the poster image for this year's Ponchatoula Strawberry Festival depicting two impressionistic black shapes of children in white clothing with red mouths and holding strawberry baskets: Seems that some folks see the painting exclusively as racist, reminiscent of early stereotypical depictions of African-American children as "pickaninnies." These same folks say it was an insensitive selection because the festival committee is primarily composed of white members and that's why they chose this image.

Well, I guess some hyper-sensitive folks could see it that way; the same folks who insist that having a Confederate flag automatically means you're a racist, that all black people are persecuted and profiled by police for no valid reason, that all early American folk art depicting African-Americans is stereotypical and must be labeled as such and never displayed, anyone who puts on blackface and plays a minstrel is a bigot, no matter the context.

I have a solution. Never paint any figure of a person as black unless they're in foreign or primitive clothing to show they're not African-AMERICAN. We need to follow the rules set by these masters of political correctness and pretend that African-Americans have no history in this country but one of discrimination and failure. Black human forms painted by anyone who isn't black are automatically to be deemed stereotypical and should have no place in American mainstream art. We can all just accept that hip-hop and gangsta rap, pants on the ground, and street-gang graffiti are the end-all and be-all of appropriate African-American contributions to art and let it go at that.

So for the next strawberry festival, make it a white figure in a black dress -- and then see if all these same super-sensitive critics scream that you're ignoring historical contributions by African-Americans. You're not going to please them no matter what you do, so scrape them off and move on.
 

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Tuesday, March 24, 2015

The Thought For Today

“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.”  ― Hélder Câmara

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Rec: Crockpot Scotch Broth Soup

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Redcurrant And Honey Glazed Lamb

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Indian Lamb And Spinach Curry

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


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

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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Persian Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Lamb And Swiss Chard Soup

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, March 23, 2015

The Thought For Today

"A lady came up to me on the street and pointed at my suede jacket. "You know a cow was murdered for that jacket?" she sneered.I replied in a psychotic tone, "I didn't know there were any witnesses. Now I'll have to kill you too." - Jake Johansen

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Zippy the Pinhead

Zippy the Pinhead


Very similar to reality, but with a chocolate/raspberry taste.



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Sunday, March 22, 2015

HAPPY BIRTHDAY BILL!

And many happy returns...

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Saturday, March 21, 2015

Star Wreck: In the Pirkinning :: Watch the Sci-Fi Parody film online : Download the Star Wreck Movie or get it on DVD!

Star Wreck: In the Pirkinning :: Watch the Sci-Fi Parody film online : Download the Star Wreck Movie or get it on DVD!

"Star Wreck is a feature-length science fiction parody made in Finland. The film took seven years to make, but in the end we had a film with amazing special effects, action and lots of dark humor. Go and download the movie, it's free. If you like the film, you can also get it on DVD." It's been downloaded over 8 million times (including by me) and is kickass funny: WATCH IT! And don't forget to check out Iron Sky while you're there.

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Friday, March 20, 2015

The Thought For Today

"When the gods wish to punish us, they answer our prayers." - Oscar Wilde

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YouTube - George Washington

YouTube - George Washington


It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.

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

Thursday, March 19, 2015

The Thought For Today

"[Charles Dickens was] the bravest man who ever lived. He fathered ten children before they became tax deductions." - W.C.Fields

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News Thump

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

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Wednesday, March 18, 2015

The Thought For Today

"You should do your own car repairs. It's an easy way to save money and possibly maim yourself for life." - Dave Barry

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Main Page - Uncyclopedia, the content-free encyclopedia

Main Page - Uncyclopedia, the content-free encyclopedia

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

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Tuesday, March 17, 2015

The Thought For Today

"Humor can be dissected as a frog can, but the thing dies in the process and the innards are discouraging to any but the pure scientific mind." - E.B. White

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Rec: Road Kill Stew

8 cups water
1 package onion soup
2 beef bouillon cubes
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
2 pounds venison, cubed
1 medium onion, quartered
4 large potatoes, cubed
6 carrots, cut up


Put all ingredients in crockpot and cook on LOW for 8 hours.
Switch crockpot to HIGH for last 1/2 hour or so. When it
starts to bubble, use a tablespoon to drop in your favorite
dumpling or biscuit mix. Cover for about 15 to 20 minutes.

Serves 6
Refrigerate remainder
Reheates in microwave

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Rec: Crockpot Garlic Top Sirloin Pot Roast

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 1/2 lb top sirloin roast
3 cloves garlic, slivered
3 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2 inch pieces
1 large sweet onion, peeled and chopped
1/4 cup water
1/4 cup beef broth
1 1/2 cubes beef bouillon
1/2 bay leaf
1 large green bell pepper, cut into 2 inch pieces



Rub salt, pepper and paprika into the meat. With a
small knife, make slits in the roast. Press the garlic
slivers into the roast. Place the potatoes, carrots,
and onions in a large crockpot. Place meat on top of
the vegetables. Pour in water and beef broth, and
add bouillon cubes and bay leaf. Place lid on crockpot
and cook for 6 hours on HIGH, or 8 hours on LOW.
During the last half hour of cooking, add the green
peppers. Can be served over noodles or rice.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hungarian Goulash

2 lb Round steaks, cut in 1/2″ cubes
1 cup Onion; chopped
1 Garlic clove; minced
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper1
1/2 teaspoon Paprika
1/4 teaspoon Thyme, dried; crushed
14 1/2 oz Tomatoes
1 cup Sour cream
Noodles



Put steak cubes, onion, garlic in crockpot.
Stir in flour and mix to coat steak cubes.
Add all remaining ingredients except sour
cream. Stir well. Cover and cook on LOW
8 to 10 hours Add sour cream 30 minutes
before serving, and stir in thoroughly.
(HIGH: 4 to 5 hours, stirring occasionally.)
Serve over hot buttered noodles.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Swiss Steak

1 Round steak; cut to serving size
1 teaspoon Oregano
1/4 teaspoon Red pepper flakes
1/4 teaspoon Pepper
15 oz Tomato sauce
1 Onion, sliced


Flour meat, blend remaining ingredients,
except onion. Put meat in crockpot, top
with sliced onion, pour on sauce. Cover,
cook on LOW 6 to 8 hours.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stroganoff

1 lb cubed beef stew meat
1 (10.75 oz) can condensed golden mushroom soup
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1/4 cup water
5 ozs sour cream


In a crockpot, combine the meat, soup, onion, garlic,
Worcestershire sauce and water. Cook on LOW setting
for 8 hours, or on HIGH setting for about 5 hours. Stir
in sour cream just before serving. Serve over egg noodles.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 16, 2015

The Thought For Today

"Muscles come and go; flab lasts." - Bill Vaughan

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The Coalition to Ban Dihydrogen Monoxide

Look it up people...

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Sunday, March 15, 2015

BBspot - RIAA Lawsuit Decision Matrix

BBspot - RIAA Lawsuit Decision Matrix

A little bit of humor about a very unfunny subject.

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Saturday, March 14, 2015

Demotivational Posters Pictures

Funny stuff. Just perfect for any early morning.

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Friday, March 13, 2015

The Thought For Today

"Back in the old days, most families were close-knit. Grown children and their parents continued to live together, under the same roof, sometimes in the same small, crowded room, year in and year out, until they died, frequently by strangulation." - Dave Barry

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Genpets.com - Bioengineered Buddies!

Genpets.com - Bioengineered Buddies!

Welcome to another Weird Friday and THE perfect pets. Bioengineered to be a perfect companion for you and your child.

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

Thursday, March 12, 2015

The Thought For Today

"Never moon a werewolf." - Mike Binder

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AntLionDen.com - Antlions, Doodlebugs, Ant Lion Zen Dens & Science Projects - What is an AntLion?

AntLionDen.com - Antlions, Doodlebugs, Ant Lion Zen Dens & Science Projects - What is an AntLion?

Is this cool or what? I remember these from when I was a kid. We used to poke a bit of grass into their holes and pull them out when they grabbed it.

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Wednesday, March 11, 2015

The Thought For Today

Sanders, who will be a senior at Waltrip High School in the fall, already has seen an improvement in his football skills. Before his surgery, Sanders could run fast and lifted weights to stay in shape. But his football coach, Anthony Zuccarini, said his football catching skills left much to be desired. "He couldn't catch a cold, buck naked in a snowstorm," Zuccarini said.

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Carnivorous Plants!

Cool stuff. Unfortunately none of them are relatives of Audrey and are big enough to solve the neighborhood stray cat/kid problem. But I keep hoping.

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Tuesday, March 10, 2015

The Thought For Today

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

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Rec: 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

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Rec: Shrimp Jambalaya

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 1/2 pounds cooked shrimp, peeled and deveined




In a crock pot, mix chicken, celery, green bell pepper,
onion, garlic, tomatoes with liquid, sugar, salt, Italian
seasoning, cayenne pepper, and bay leaf. Cover, and
cook on LOW 7 to 9 hours. Remove bay leaf from the
chicken mixture, and stir in orzo. Increase heat to HIGH.
Cook 15 minutes, until orzo is tender. Stir in shrimp, and
cook 2 minutes, until shrimp are heated through.



Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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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

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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

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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

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Monday, March 09, 2015

The Thought For Today

"I'm desperately trying to figure out why kamikaze pilots wore helmets." - Dave Edison

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Live Hermit Crab Kits

"Live Hermit Crab Kits - Pet Hermit Crabs for Sale - Watch your LIVE pet Hermit Crabs play on a sandy beach all day!" Just think of telling your friends with great glee: "I'VE GOT CRABS!" They're actually easy to keep and care for. And they won't wake you in the middle of the night to be taken for a walk.

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Sunday, March 08, 2015

Rare Book Room Includes British Library Works

Rare Book Room is a special site because these are digitized pictures of the actual pages of the books. Project Gutenberg also is wonderful, however only the texts are available there. Rare Book Room has so far scanned just 400 books but they include rare volumes from the British Library, the Bodleian Library, the University of Edinburgh Library, and the National Library of Scotland that we previously would have no way of seeing except in person. Great site!

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Saturday, March 07, 2015

For Bibliophiles Everywhere

This nifty little video about printing visually shows the difference between hot type and cold type. We can design our own pages these days, but we can't make them look three-dimensional like this. Great stuff!

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Friday, March 06, 2015

The Thought For Today

"With ignorance and arrogance, success is assured." - Mark Twain

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The Klingon Sex Manual by Spiletta42

The Klingon Sex Manual by Spiletta42

Is nothing sacred?

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

Thursday, March 05, 2015

The Thought For Today

"Admit it, sport-utility-vehicle owners! It's shaped a little differently, but it's a station wagon! And you do not drive it across rivers! You drive it across the Wal-Mart parking lot!" - Dave Barry

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YouTube - Star Trek Klingon Hamlet taH pagh taHbe' (To be or not to be)

YouTube - Star Trek Klingon Hamlet taH pagh taHbe' (To be or not to be)


Not exactly weird, but definately strange. A scene from Hamlet done in the ORIGINAL Klingon. Don't worry if your Klingon is a bit rusty, it includes subtitles.

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Wednesday, March 04, 2015

The Thought For Today

"Do you ever look at crowds in old movies and wonder if they're dead yet? I can't help it" -  George Carlin

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Purim

Celebrate, one and all, sunset tonight is when it all begins!

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Tuesday, March 03, 2015

The Thought For Today

"By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'..." — Gary Larson, The Far Side

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Rec: Kosher Sweet And Sour Chicken

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

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

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


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

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 02, 2015

The Thought For Today

"I hate small towns because once you've seen the cannon in the park there's nothing else to do." - Lenny Bruce

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The D.U.C.K.man - "Donald Duck Family Tree (US)"

The D.U.C.K.man - "Donald Duck Family Tree (US)"


Yes folks, it's just what you've been waiting for. And I have to admit, I haven't heard of over 90% of these folk.

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Sunday, March 01, 2015

On the Evils of Girl Scout Cookies

Oldish but still funny, I know some of you are addicted, especially to Thin Mints. Herewith, writer Jennifer Weiner's sad tale of addiction. Read, learn.

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Saturday, February 28, 2015

Need to Know Some Knots?

It's always handy to have a visual reference for common knots such as these. This page is thanks to the Coral Gable Boy Scouts. Thanks, guys!

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Friday, February 27, 2015

The Thought For Today

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

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Enchanted Works - Unique and Magical Things

Enchanted Works - Unique and Magical Things

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

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

Thursday, February 26, 2015

The Thought For Today

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

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Madhatter Magic Shop

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

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Wednesday, February 25, 2015

The Thought For Today

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

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

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


Fun stuff. Professional grade.

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Tuesday, February 24, 2015

The Thought For Today

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

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Rec: Big Soft Ginger Cookies

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



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


Makes 24 cookies

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Rec: Peanut Butter Cup Cookies

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


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

Makes 40 cookies

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Rec: Spicy Oatmeal Raisin Cookies

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


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

Makes about 36 cookies

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Rec: Simple Swedish Nut Bars

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


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

Makes about 30 cookies

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Rec: Fancy Chocolate Chip Cookies

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


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

Makes 18 cookies

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Monday, February 23, 2015

The Thought For Today

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

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TOD HOLTON SUPER GREEN BERET (1967)

TOD HOLTON SUPER GREEN BERET (1967)

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

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Sunday, February 22, 2015

More Stupid Cat Videos

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

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Saturday, February 21, 2015

Yes, Another Stupid Cat Video

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

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Friday, February 20, 2015

The Thought For Today

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

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

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


Perfect for a Weird Friday.

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

Thursday, February 19, 2015

The Thought For Today

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

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

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

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

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Wednesday, February 18, 2015

The Thought For Today

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

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Islands for Sale, Private Islands, Luxury Real Estate

Islands for Sale, Private Islands, Luxury Real Estate


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

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Tuesday, February 17, 2015

The Thought For Today

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

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Rec: Crockpot Lamb Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Indian Lamb Korma

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Irish Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Lamb Dijon

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Lamb Hot Pot

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 16, 2015

The Thought For Today

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

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Sunday, February 15, 2015

More Romance for the Discerning

Romance cover contributions from grateful Longmire readers.

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

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Saturday, February 14, 2015

Romance for the Discerning

Romance Cover Parodies

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

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Friday, February 13, 2015

The Thought For Today

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

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VERY WEIRD FRIDAY

Weird and very, very, very, very NSFW!

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

Thursday, February 12, 2015

The Thought For Today

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

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HAPPY BIRTHDAY DARWIN!

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

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Wednesday, February 11, 2015

The Thought For Today

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

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Jay Pinkerton.com

Jay Pinkerton.com

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

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Tuesday, February 10, 2015

The Thought For Today

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

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Rec: Chicken Wings In Honey Sauce

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Cordon Bleu

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


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

Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crocked Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Bloody Mary Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Basque Style Chicken Stew

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 09, 2015

The Thought For Today

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

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The Borowitz Report .com

http://www.borowitzreport.com/


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

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Sunday, February 08, 2015

adoption centre - bunnyhero labs

adoption centre - bunnyhero labs

Where you too can adopt a free virtual pet. They're a lot less expensive and messy than the flesh and blood kind. And they poop a lot less too.

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Saturday, February 07, 2015

When 3-year-olds Attack

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

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Friday, February 06, 2015

The Thought For Today

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

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EATR: The Vegetarian Robot that Kills : TreeHugger

EATR: The Vegetarian Robot that Kills : TreeHugger


Now, this is a bit weird.

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

Thursday, February 05, 2015

The Thought For Today

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

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Mighty Kite Home

Home


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

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Wednesday, February 04, 2015

The Thought For Today

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

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

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


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

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Tuesday, February 03, 2015

The Thought For Today

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

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Rec: Sushi Pizza

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

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Rec: Lobster Pizza With Roasted Garlic Pesto

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


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


Serves 1 to 2
Refrigerate remainder

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Rec: White Clam Pizza For 2

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


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


Refrigerate remainder

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Rec: New Orleans Shrimp Pizza

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


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


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

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Rec: Shrimp Alfredo Pizza

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


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


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

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Monday, February 02, 2015

The Thought For Today

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

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About Pocket Kite

About Pocket Kite


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

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

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Saturday, January 31, 2015

IT'S CAROLINE REED DAY!

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












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Friday, January 30, 2015

The Thought For Today

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

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BloodyFingerMail.com : A Happy Email Alternative

BloodyFingerMail.com : A Happy Email Alternative


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

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

Thursday, January 29, 2015

The Thought For Today

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

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Why Working From Home Is Both Awesome And Horrible

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

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Wednesday, January 28, 2015

The Thought For Today

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

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I-Mockery - Comics!

I-Mockery - Comics!

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

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Tuesday, January 27, 2015

The Thought For Today

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

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Rec: New England Boiled Dinner

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: California Tamale Pie

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stew

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


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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Crockpot Chuck Roast

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chili

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, January 26, 2015

The Thought For Today

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

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GIANTmicrobes

GIANTmicrobes

And the perfect presents for any occasion...

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Sunday, January 25, 2015

Burns supper - Wikipedia, the free encyclopedia

Burns supper - Wikipedia, the free encyclopedia

Tonight...

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The Burns Supper Index

The Burns Supper Index

Are you ready?

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Saturday, January 24, 2015

Address to a Haggis by Robert Burns

Address to a Haggis by Robert Burns

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

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Friday, January 23, 2015

The Thought For Today

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

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The Church Of Google

The Church Of Google

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

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

Thursday, January 22, 2015

The Thought For Today

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

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Bad Sex Ed

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

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Wednesday, January 21, 2015

The Thought For Today

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

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TOP TEN BEST EXCUSES IN CRIMINAL CASES

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

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

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

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

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

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

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

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

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

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

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Tuesday, January 20, 2015

The Thought For Today

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

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Rec: Haggis, Tatties and Neeps

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


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


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


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


Orkney Clapshot
Tatties and Neeps
150g cheddar cheese, grated


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



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


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


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


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



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



Serves 6
I have no idea what to do with leftovers

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Monday, January 19, 2015

The Thought For Today

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

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Burns Night Supper

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

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

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Sunday, January 18, 2015

POOR DEANO!


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Saturday, January 17, 2015

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

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Friday, January 16, 2015

Wrong Town











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

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

Thursday, January 15, 2015

The Thought For Today

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

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Shatner's Toupee

Shatner's Toupee


Funny stuff...

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Wednesday, January 14, 2015

The Thought For Today

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

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The UberPage of the First Church of Shatnerology!

The UberPage of the First Church of Shatnerology!

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

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Tuesday, January 13, 2015

The Thought For Today

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

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Rec: Tomatoe Garlic Sandwich

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



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

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Rec: Cucumber Sandwich

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


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

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Rec: Perfect Microwave Rice

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


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

Serves 4

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

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



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


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

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Rec: Easy Layered Delight

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


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


Serves 6 to 8

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Monday, January 12, 2015

The Thought For Today

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

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Asimov's 30 Laws of Robotics

Asimov's 30 Laws of Robotics


Who knew?

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Sunday, January 11, 2015

POOR DEANO!


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Saturday, January 10, 2015

Magical Marmite Tells Your Mood

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

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Friday, January 09, 2015

The Thought For Today

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

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tomatoes are evil

tomatoes are evil

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

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

Thursday, January 08, 2015

The Thought For Today

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

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How to Spot Your Evil Twin

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

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Wednesday, January 07, 2015

The Thought For Today

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

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FOOD!

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

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Tuesday, January 06, 2015

The Thought For Today

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

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Rec: Easy Oyster Microwave Casserole

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


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

Serves 6
Refrigerate remainder
Can be reheated next day in microwave

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Rec: Oyster Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Clam Chowder

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Oyster Po’Boy Sandwiches

Wasabi Tartar Sauce:

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

Sandwich Filling:

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


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


Serves 4
Refrigerate remainder
Will not reheat well

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Rec: Packet Cooking

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

Snapper and Sugar Snap Peas in a Packet

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

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

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

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

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

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Monday, January 05, 2015

The Thought For Today

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

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

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Sunday, January 04, 2015

POOR DEANO!


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Saturday, January 03, 2015

Which Tarot Card Are You?

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

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Friday, January 02, 2015

The Thought For Today

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

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NSFW Welcome To The Land Of NSFW Comics

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

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

Thursday, January 01, 2015

The Thought For Today

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

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Guess

HAPPY NEW YEAR!!!!!!!!



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Wednesday, December 31, 2014

New Years Resolutions

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

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

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

For New Years Eve.

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New Years Eve Drink Recipes

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

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Tuesday, December 30, 2014

New Years Resolutions

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

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Rec: Rock Shrimp On Toast For New Years Morning

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


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

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

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Monday, December 29, 2014

New Years Resolutions

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

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For Auld Lang Syne

WELL? START SINGING!

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Sunday, December 28, 2014

POOR DEANO!


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Saturday, December 27, 2014

New Years Resolutions

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

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Friday, December 26, 2014

The Thought For Today

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

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The Death Clock - When Am I Going To Die?

The Death Clock - When Am I Going To Die?

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

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

Thursday, December 25, 2014

Ho, Ho, Ho - The Thought For Today

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

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Norad Tracks Santa



Norad Tracks Santa

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

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Wednesday, December 24, 2014

The Thought For Today

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

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Jeff Dunham Achmed's "Jingle Bombs"

Annnnnnnnnnd...

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Tuesday, December 23, 2014

Rec: Crockpot Bouillabaisse

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


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

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

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Rec: Best Unsteamed Shrimp

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



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


Serves 4

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Rec: Microwave Red Snapper

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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