Echo Fox Three

Tuesday, May 26, 2015

The Thought For Today

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

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Rec: Helluva Good Veggie Sandwich For One

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


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

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Rec: Frankie's Turkey Meatloaf

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Frankie's Bratwurst With Curry Sauce

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

Enjoy

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Rec: Frankie's Breads

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


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


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

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

Great with spaghetti, lasagna, egg plant parmesan.

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Rec: Frankie's Spinach Pie

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

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

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

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

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

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

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

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

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

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Monday, May 25, 2015

The Thought For Today

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

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It's Memorial Day!



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

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

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


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

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Sunday, May 24, 2015

POOR DEANO!


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Saturday, May 23, 2015

Shavuot - The Giving Of The Torah

CHEESE IT!

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Friday, May 22, 2015

The Thought For Today

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

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

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


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








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

Thursday, May 21, 2015

The Thought For Today

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

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The VOCO Clock

The VOCO Clock

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

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Wednesday, May 20, 2015

The Thought For Today

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

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A Water-Powered Jetpack | Popular Science

A Water-Powered Jetpack Popular Science


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

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Tuesday, May 19, 2015

The Thought For Today

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

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Rec: Shrimp Caesar Salad Pizza

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

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



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


Serves 2 to 4
Refrigerate remainder

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Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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



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



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


Refrigerate remainder

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Rec: Shrimp Scampi Pizza With Alouette

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



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


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

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Rec: Shrimp and Spinach Pizza Recipe For Two

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



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


Refrigerate any remainder

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Rec: Shrimp And Feta Pizza For One

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



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


Refrigerate remainder.
Best eaten cold or gently microwaved.

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Monday, May 18, 2015

The Thought For Today

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

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

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


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

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Sunday, May 17, 2015

POOR DEANO!


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Saturday, May 16, 2015

Etch-A-Sketch Masterpieces

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

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Friday, May 15, 2015

The Thought For Today

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

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Foamy

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

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

Thursday, May 14, 2015

The Thought For Today

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

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

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

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

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Wednesday, May 13, 2015

The Thought For Today

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

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The Hard Truth From Orlando

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

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Tuesday, May 12, 2015

The Thought For Today

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

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Rec: Pickled Ginger

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



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

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Rec: Crockpot Wild Rice Casserole

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwaved Potatoes Lyonnaise

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Rice Picanté

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


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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Wasabi Peas

2 cups dried whole peas
2 tablespoons olive oil

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


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

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Monday, May 11, 2015

The Thought For Today

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

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Home Security Systems

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

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Sunday, May 10, 2015

POOR DEANO!



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

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Saturday, May 09, 2015

Abraham Lincoln and Assault Weapons

From Outdoor Life--

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

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Friday, May 08, 2015

The Thought For Today

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

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It's Okay to Be Eaten First

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

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

Thursday, May 07, 2015

The Thought For Today

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

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Newspaper snippet generator

Newspaper snippet generator

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

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Wednesday, May 06, 2015

The Thought For Today

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

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Church Sign Generator

Church Sign Generator

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

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Tuesday, May 05, 2015

The Thought For Today

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

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Rec: Microwave Chicken Curry

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken & Dumplings

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



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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Buffalo Chicken Wing Soup

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


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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Dijon Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Creamy Homemade Crockpot Chicken Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, May 04, 2015

The Thought For Today

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

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McSweeney's Internet Tendency

McSweeney's Internet Tendency.

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

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Sunday, May 03, 2015

POOR DEANO!


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Saturday, May 02, 2015

History of Comics Blog

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

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Friday, May 01, 2015

The Thought For Today

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

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NSFW Welcome To The Land Of NSFW Comics

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

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

Thursday, April 30, 2015

The Thought For Today

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

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Comics - The Oatmeal

Comics - The Oatmeal Funny stuff!

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Wednesday, April 29, 2015

The Thought For Today

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

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Religion of Comic Book Characters

You know that you want to know...

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Tuesday, April 28, 2015

The Thought For Today

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

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Rec: Erma Bombeck's Taco Salad

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


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

Serves 6

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Rec: Fiesta Beef Kabobs

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


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

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Rec: Original Homemade Italian Beef

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Jenny's Crockpot Venison Stew

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


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

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

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Rec: Basic Crockpot Meatloaf

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



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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 27, 2015

The Thought For Today

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

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Sea Monkey Worship Page

Sea Monkey Worship Page

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

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Sunday, April 26, 2015

POOR DEANO!


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Saturday, April 25, 2015

Wireless Catalog - Welcome to Wireless Catalog

Wireless Catalog - Welcome to Wireless Catalog

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

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Friday, April 24, 2015

The Thought For Today

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

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

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



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

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

Thursday, April 23, 2015

The Thought For Today

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

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

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

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

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Wednesday, April 22, 2015

The Thought For Today

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

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T-shirt Bordello

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

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Tuesday, April 21, 2015

The Thought For Today

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

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Rec: Cajun Crab Soup

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Soup

1/2 lb. shrimp, peeled, deveined & cut into pieces
1/2 cup diced celery
1/4 cup chopped onion
1 cup diced potatoes
1 tablespoon powdered chicken base
cornstarch
1 quart water
salt and pepper to taste



Bring water to a boil in a large pot. Add chicken base,
celery, onions, and potatoes and continue cooking until
vegetables are done. Add shrimp pieces and bring to a
boil again. Thicken as desired with a paste of water and
cornstarch. Add salt (very little) and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Octopus in Wine and Tomatoe Sauce

1/4 cup olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
3 lb Octopus tentacles
1 cup dry red wine
4 very ripe tomatoes, chopped
1/2 cup tomatoe sauce
1/2 teaspoon dried Thyme
1 cup water
salt, to taste
fresh ground black pepper, to taste


Wash the Octopus tentacles and slice into 1/2 inch pieces. Put oil and garlic into a pan and saute for a few minutes. Add the onions and cook until transparent. Place in crockpot and add remaining ingredients. Cover and cook on HIGH for 2 to 3 hours or until Octopus is tender. Salt and pepper to taste. Generally this is served over rice.
Serves 4 to 5
Refrigerate remainder
When reheating in microwave do not overheat or Octopus will become rubbery

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Rec: Microwave Sausage And Clam Soup

3/4 lb hot Italian sausage
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1/2 teaspoon dried basil
1/2 lb fresh mushrooms, sliced
1 (28 oz) can whole peeled tomatoes with juice
1/2 cup dry white wine
2 (6.5 oz) cans minced clams, drained with juice reserved
1/2 teaspoon salt



In a large microwave-safe dish, microwave sausage 3
minutes on high, until no longer pink. Remove sausage
from dish. Stir garlic and olive oil into sausage drippings
and microwave 1 minute. Stir in onion, bell pepper, parsley
and basil and microwave 3 minutes, until just tender.
Stir in the mushrooms and cook 2 minutes. Then stir in
the tomatoes, wine and reserved clam juice. Cover and
cook 8 to 10 minutes, stirring once. Stir in the sausage
and cook 4 minutes more. Let stand 5 minutes before
stirring in the clams and salt. Serve hot.


Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

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Rec: Alaska Octopus Gumbo

1/2 cup diced bacon
2 cups water
1 pint fresh Octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 lb canned tomatoes
1 can okra
2 tablespoons oil
1/2 cup diced onions
1 diced green pepper
1/4 teaspoon cayenne pepper
1/2 cup diced celery
salt and pepper to taste


Saute onions, celery, cayenne and green pepper in oil until
tender. Boil bacon in water for 15 minutes then add the rest
of the ingredients. Simmer together for 10 to 20 minutes.
Best served together with warm cornbread.

Serves 3 to 4
Refrigerate remainder
Can be carefully reheated in microwave, the Octopus will
become rubbery if overdone

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Monday, April 20, 2015

The Thought For Today

"I'm not upset about my divorce. I'm only upset I'm not a widow." - Roseanne Barr

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6DollarShirts.com

6DollarShirts.com


They're not kidding. Over 240 Tshirts for $6 each. Ten for $50. Not a sale.

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Sunday, April 19, 2015

POOR DEANO!


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Saturday, April 18, 2015

My New Living Will

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


Via Frankie

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Friday, April 17, 2015

The Thought For Today

"Haven't you learned anything from that guy that gives those sermons in church? Captain What's-his-name. We live in a society of laws, why do you think I took you to see all those Police Academy movies? For fun? Well I didn't hear anybody laughing! Did you? Except at that guy who made sound effects. Vroom! Beep! Honk! Honk! Ha-ha. Where was I? Oh yeah, stay out of my booze!" - Homer Simpson

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BOOZE!

And for all you do-it-yourselfers we have: http://wiki.homedistiller.org/Boka_Reflux_Still_-_How_To_Build

For those lazy folk like me: http://easystill.com/

As for the legality? That's up to you to check on.

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

Thursday, April 16, 2015

The Thought For Today

"To you I'm an atheist; to God, I'm the Loyal Opposition." - Woody Allen

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Bacon Infused Vodka

Perfect with that cheese, onion and mushroom omelet in the morning. DELISH!

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Wednesday, April 15, 2015

The Thought For Today

"Woman are meant to be loved, not to be understood." - Oscar Wilde

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How To Turn Cheap Vodka Into the Good Stuff

This, and the next Post, go together like vodka and bacon.

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Tuesday, April 14, 2015

The Thought For Today

"Scottish-Americans tell you that if you want to identify tartans, it's easy - you simply look under the kilt, and if it's a quarter-pounder, you know it's a McDonald's." - Billy Connolly

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Rec: Wild Rice Micro Chicken

1 teaspoon salt
2 cups water
1 cup uncooked white rice
1/2 (10.75 oz) can condensed cream of mushroom soup
1/2 (1 oz) package dry onion soup mix
1/2 (6 oz) package wild rice
1/2 (4.5 oz) can sliced mushrooms
1 skinless, boneless chicken breast, cut into bite size pieces


In a medium saucepan add salt to water and bring to a boil.
Add uncooked rice and parboil for 10 minutes (to parboil
is to partially cook by boiling briefly in water). Meanwhile,
prepare wild rice according to package directions (do NOT
drain); set aside. In a lightly greased (Pam'd) 9x13 inch
baking dish combine the cream of mushroom soup and
dry onion soup mix. Slowly stir in the parboiled rice and
cooked wild rice (with liquids). Add the mushrooms and
chicken pieces, mix all together and spread evenly in
baking dish. (If desired, cover and store in refrigerator at
this point.) Microwave on HIGH for 10 to 15 minutes,
stirring every 5 minutes. Cook until chicken is no longer
pink and rice is cooked through.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Mandarin Chicken

4 (4 oz) boneless, skinless chicken breast halves
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 (11 oz) can mandarin oranges
Hot cooked rice
2 green onions, sliced


Flatten chicken to 1/4-in. thickness. Place in a greased
(Pam'd) 2 qt. microwave dish. In a bowl, combine brown
sugar and cornstarch; stir in teriyaki sauce, apple juice,
oil and garlic. Drain oranges, reserving juice; set oranges
aside. Add juice to the teriyaki mixture; pour over
chicken. Cover and microwave on HIGH for 8 minutes.
Baste chicken with sauce. Cover and cook on HIGH 3 to 5
minutes longer or until sauce is thickened. Serve over rice.
Garnish with onions and oranges.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave "Fried" Chicken

1 2 1/2 to 3 lb chicken, cut into pieces
1/2 cup butter or margarine
1 1/2 cups (Ritz) cracker crumbs
1/2 cup Parmesan cheese
1/4 cup parsley flakes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper


Melt butter in dish that is large enough to dip chicken
pieces. Mix crumbs and seasonings together in a seperate
bowl. Dip chicken into butter and roll in crumb mixture
and place in microwave baking dish. Be sure to put
larger pieces around the outer edge of the baking dish.
Cover with waxed paper and cook on HIGH for 10 minutes.
Turn pieces over, cover and cook on HIGH for another
10 minutes. Test by piercing with a sharp knife and if
more cooking is needed, uncover and cook another 2 to 4
minutes.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Microwaved Chicken

1 apple - peeled, cored, and chopped
1 onion, chopped
2 tablespoons butter
3 teaspoons curry powder
1 (10.75 oz) can condensed cream of mushroom soup
1 cup heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
3/4 cup fresh sliced mushrooms
1 teaspoon paprika


In a microwave safe dish cook the apple and onion in the
curry powder and butter or margarine on HIGH power for
3 minutes. Stir in the soup, cream and salt and pepper.
Place the chicken in an 8x12 inch microwave safe baking
dish and cover with the curry sauce. Sprinkle the top with
paprika. Cover with wax paper and microwave on HIGH
for 30 minutes. Test to see if chicken is done and tender.
If not microwave on HIGH for another 15 to 20 minutes,
checking every 5 minutes or so.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chicken Cacciatore

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


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

Serves 5 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, April 13, 2015

The Thought For Today

"Who is General Failure, and why is he reading my hard disk?" - Steven Wright

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Modern Drunkard Magazine Online

Modern Drunkard Magazine Online

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

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Sunday, April 12, 2015

POOR DEANO!

Thanks Rob DenBleyker

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Saturday, April 11, 2015

Retropolis

Retropolis

Eric suggested my post should be for this site, which is pretty cool for the likes of us. This artist features items with a Celtic theme or a theme he refers to as "Retropolis." He bills it as "the future that never was." It's very art decoish, like the covers of the early pulps. Enjoy!

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Friday, April 10, 2015

The Thought For Today

"Whenever you find yourself on the side of the majority, it's time to pause and reflect." - Mark Twain

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The Beerbelly

The Beerbelly

Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.

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

Thursday, April 09, 2015

The Thought For Today

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

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On Tap - Liquid Beer Enhancer

To quote them:
"OnTap is a revolutionary new way to enjoy beer. Add our liquid flavor enhancer to a domestic light lager and enjoy a craft brew taste at a fraction of the cost. One bottle of OnTap holds enough to improve the flavor of a full 18-pack of standard 12oz. beers, depending on how much you use.
Just squeeze a few drops of one of OnTap's great flavors in to a glass of beer and you'll get a unique and great tasting beverage. Make each bottle or glass the same, or make each one different. Its up to you how each one tastes. The time has come to enjoy Your Beer, Your Way!" Personally I'm not sold on it. You CAN find good beer at low prices if you look around.

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Wednesday, April 08, 2015

The Thought For Today

"The other day in Iowa, a 78-year-old blind man went bowling, and he bowled a perfect game. Of course, no one had the heart to tell him he was in a supermarket." - Conan O'Brien

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Beer Trivia

Beer Trivia

More information on this most wondrous of beverages.

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Tuesday, April 07, 2015

The Thought For Today

"Hana: What on Earth is a 'barbeque'?

Hel: A primitive tribal ritual featuring paper plates, elbows, flying insects, encrusted meat, hush puppies, and beer.

Hana: I daren't ask what a 'hush puppy' is.

Hel: Don't" - Trevanian from the novel "Shibumi"

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Rec: Crockpot Five Alarm Beef Chili

1/4 cup oil
4 pounds boneless beef chuck, cut into pieces
2 medium onions, chopped
2 medium bell peppers, chopped
1 4 ounce can chopped chiles or jalapenos
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer



Heat 2 tablespoons of oil in a skillet over medium heat.
Add the beef and brown on all sides. Transfer to crockpot.
Add remaining 2 tablespoons oil to the skillet and saute the
onions and green peppers until soft. Transfer to crockpot.
Stir in the jalapenos, chili powder, oregano, cumin, salt
and beer. Cover and cook on LOW 6 to 8 hours or on
HIGH 3 to 4 hours. Serve. Enjoy.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Australian Shrimp on the Barbie

1/2 cup butter,melted
1/4 cup olive oil
1/4 cup minced fresh herbs (parsley, thyme and cilantro)
3 tablespoons fresh lemon juice
3 large garlic cloves, crushed
1 tablespoon minced shallot
salt and pepper, freshly ground
1 1/2 pound medium large shrimp, unpeeled
spinach leaves


Combine marinade ingredients in large bowl. Mix in
shrimp. Marinate at room temperature 1 hour or in the
refrigerator 5 hours, stirring occasionally. Prepare
barbaque with medium hot coals. Thread shrimp on
narrow skewers. Grill until just opaque, about 2
minutes per side. Line platter with spinach. Arrange
skewers on platter. Garnish with lemon and serve.


Serves 4

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Rec: Crockpot Belgian Roast

3-4 lb. boneless rump roast
1 1/2 Teaspoons oil
2 Teaspoons butter
1/2 teaspoon thyme
1/2 teaspoon salt
4 Cups peeled sliced onion
4 garlic cloves minced
2 Teaspoons light brown sugar
2 sprigs of parsley
2 Teaspoons white vinegar
1 bay leaf
1 teaspoon pepper
12 oz. beer

Saute the roast in oil and brown on all sides. Add
to crockpot. Saute onions with the butter in the
same pan you used for the roast and cook onions
until medium brown. Stir in garlic and cook 1
minute more, add to crockpot. Add the beer to
the skillet with the brown sugar, parsley,
vinegar, bay leaf and pepper. Warm and pour over
roast.

Cook on LOW for 8 hours. Remove juices to a
saucepan and thicken juices with:

3 Teaspoons cornstarch
3 Teaspoons water
Serve on side with the roast.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: New Orleans Barbecue Shrimp

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



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



Serves 4 to 6

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Rec: Guinness® Corned Beef

1 pound corned beef brisket
1/4 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)


Preheat oven to 300 degrees F. Rinse the beef completely
and pat dry. Place the brisket on rack in a roasting pan or
Dutch oven. Rub the brown sugar on the corned beef to
coat entire beef, including the bottom. Pour the bottle of
stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for about 2 hours.
Allow to rest 5 minutes before slicing. During the last hour,
you may put vegetables in the roasting pan as well. Try a
wedge of cabbage, new potatoes, onion, carrots, etc. You
may need to add a little more beer with your vegetables.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 06, 2015

The Thought For Today

"Wrinkles should merely indicate where smiles have been." - Mark Twain

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Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

A Site with excellent beer advice.

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Sunday, April 05, 2015

POOR DEANO!


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Saturday, April 04, 2015

Are you smarter than an atheist? A religious quiz.

"Atheists and agnostics, Jews and Mormons are among the highest-scoring groups in a 32-question survey of religious knowledge by the Pew Forum on Religion and Public Life. On average, Americans got 16 of the 32 questions correct."
WELLLLLLLLLLLLLLL? And, no, I didn't quite get a perfect score. Done in by the bloody Christians again.

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Friday, April 03, 2015

The Thought For Today

"Religion:
A daughter of Hope and Fear, explaining to Ignorance the nature of the Unknowable." - The Devil's Dictionary, Ambrose Bierce

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Passover

It begins at sunset tonight. It ends sunset 10 April.

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

Thursday, April 02, 2015

The Thought For Today

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

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The Hard Truth From Orlando


INDIANA APPROVES PANDORA'S BOX LEGISLATION

I don't believe in contraception, so if I work in a store or pharmacy that sells condoms or other prophylactics for birth control, medically prescribed or not, I don't have to make the transaction for the customer or stock it on the shelves even if the manager says we provide those materials -- and he can't fire me.

I don't believe that women should be allowed to wear pants, so I don't have to serve any woman who doesn't conform to my dress code.

I don't believe that God meant for people of different races to be equal, so I can treat them according to the variation of their skin hues, from lightest to darkest, or darkest to lightest.

I believe that children born out of wedlock are going straight to Hell, so I don't have to pay for them to go to school. They're not the same as legitimate children and they should be shunned along with the mothers who gave birth to them.

I also don't have to rent to single mothers or their Hellspawn.

I believe that Jews should have to prove they don't have horns before I serve them.

I believe that homosexuality is offensive before God and I am not going to sin by treating them the same as anyone else and I don't have to provide them the same services.

I believe that mine is the only true religion, so I don't have to serve anyone who can't show their faith is the same as mine.

Who do you hate? It doesn't matter. Indiana wants YOU!




  Florida Cracker

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Wednesday, April 01, 2015

ComputerPranks.com: Downloadable Pranks

ComputerPranks.com: Downloadable Pranks

You never got this from me. Nope, nope, nope, I've never seen it before.

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The Top Ten College Pranks of All Time

The Top Ten College Pranks of All Time

It's just what it says that it is. My favorite is number seven.

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April Fools Day On The Web


Enjoy!

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APRIL FOOLS DAY!

Everything that you ever wanted to know about the day - and more.

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Tuesday, March 31, 2015

The Thought For Today

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

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Rec: Kosher Salmon Pancakes

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


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


Serves 2

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Rec: Kosher Sweet & Sour Braised Brisket

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Perfect Matzo Balls

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


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


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



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


Makes 18 to 24 Matzo Balls

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Rec: Kosher Chicken Creole

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




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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Mom's Authentic Kosher Cholent Recipe

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 30, 2015

The Thought For Today

"Your faith is what you believe, not what you know." - Mark Twain

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BugMeNot.com

BugMeNot.com

Find yourself following a news link to a newspaper site that wants you to log in? BugMeNot will do it for you.

Sunday, March 29, 2015

Nutty News Today

Nutty News Today


A mug of coffee in one hand and a bagel with everything on it in the other. A great way to spend a Sunday morning. "NuttyNewsToday.com - Latest weird, bizarre, odd and nutty news articles and videos worldwide."

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Saturday, March 28, 2015

It's Crystal Conder Day!

It's time to see how much fun that you can fit into just one day! (If you're like Crystal, I'm betting that it'll be at least a year's worth!)

 











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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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