Echo Fox Three

Monday, September 22, 2014

The Thought For Today

"Don't spend two dollars to dry clean a shirt. Donate it to the Salvation Army instead. They'll clean it and put it on a hanger. Next morning buy it back for seventy-five cents." - Billiam Coronel

Labels:

Tokyoflash Japan

They're not cheap but if you have a friend that loves watches, this is the place to shop for them. Not quite 'one of a kind' but very close. A few you might have trouble getting through airport security because they don't look like watches.

Labels:

Sunday, September 21, 2014

POOR DEANO!


Labels: ,

Saturday, September 20, 2014

Amazon.com: shocking pranks: Toys & Games

Amazon.com: shocking pranks: Toys & Games


More toys!

Labels: ,

Friday, September 19, 2014

The Thought For Today

"A team of British engineers have developed a car that runs on human waste. I'll bet that new car smell doesn't last very long." - Jay Leno

Labels:

IT'S HERE!

ARRRRRRRRRRRRRRRRRRRRRR!

Labels: ,

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

Thursday, September 18, 2014

The Thought For Today

"Smartness runs in my family. When I went to school I was so smart my teacher was in my class for five years." - Gracie Allen

Labels:

MSN Namen or MSN Names: Male Pirate names

MSN Namen or MSN Names: Male Pirate names

You'll need this for the 19TH. Aye mateys, my name is Bloody Brigand. At least that's what MSN's Pirate Nickname Generator says it is. Bloooody Brigand - I kind of like the sound of that. There's a Link to a Site for you female types too. ARRRRRRRR!

Labels:

Wednesday, September 17, 2014

The Thought For Today

"I won't say ours was a tough school, but we had our own coroner. We used to write essays like: What I'm going to be if I grow up." - Lenny Bruce

Labels:

Talk Like A Pirate Day - September 19

Talk Like A Pirate Day - September 19

IT'S COMING!

Labels: ,

Tuesday, September 16, 2014

The Thought For Today

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

Labels: , ,

Rec: Split-Second Shrimp

2 tablespoons butter
1 1/2 teaspoons minced garlic
1/8 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound large uncooked shrimp, peeled and deveined


In a 9 in. microwave pie plate, combine the butter,
garlic and cayenne. Cover and cook on HIGH for 1
minute or until butter is melted. Stir in the wine or
broth, lemon juice, parsley and salt. Add shrimp;
toss to coat. Cover and cook on HIGH for 2 1/2
to 3 1/2 minutes or until shrimp turn pink, rotating
once. Stir before serving.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: St. Joseph Seafood

2 tablespoons butter
1 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 lb cooked shrimp, shelled and deveined
1 6 1/2 oz can crab meat (tuna in water can be
substituted)
1 cup mayo
1/2 cup sour cream
1 dash Tabasco sauce
1 dash salt
3/4 cup bread crumbs


Melt butter and microwave vegetables 4 minutes
on HIGH. Stir once while cooking. Combine
remaining ingredients, except bread crumbs,
with cooked vegetables. Top with bread crumbs.
Cover with wax paper. Cook 5 minutes on HIGH
or until bubbly.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crab Stuffed Mushrooms

1 tablespoon butter
1 tablespoon minced garlic
30-35 large fresh mushrooms, stems removed
2 cups cooked crab
1 4 oz package cream cheese
2 finely chopped green onions
3/4 teaspoon crab boil seasoning
salt and pepper to taste


Melt the butter in a pan and saute the garlic. Add
the mushrooms and fry until lightly browned.
Remove pan from heat and mushrooms from pan
allowing both to cool. Place crab, cream cheese,
green onion and seasoning into pan and mix well.
Fill each mushroom with mixture and place on a
lightly greased (Pam'ed) cookie sheet and bake in
a preheated 350 degree oven for 10 to15 minutes
or until browned.

Serves 4 to 6
IF there's any leftovers, refrigerate

Labels: , ,

Rec: Lemon-Garlic Roast Salmon on New Potatoes

---The Marinade:
1/2 cup good-tasting extra-virgin olive oil
5 large cloves garlic
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
---The Fish:
4 (1-in.)-thick salmon steaks , or Pacific cod or halibut
2 to 3 medium-size, unpeeled redskin potatoes
2 generous teaspoon pickled capers, rinsed, divided
Leaves from 2 to 3 branches parsley


About a half hour before cooking, preheat oven to
400 degrees. In a food processor purée together the
olive oil, garlic, lemon juice and salt and pepper to
taste. Pour over the salmon steaks and refrigerate
20 to 30 minutes. Have a shallow baking dish that
can hold the salmon steaks, with some room to
spare. Boil potatoes until barely tender. Peel and
thinly slice the potatoes, then overlap slices to
cover the bottom of the dish. Moisten the potatoes
with a little marinade and sprinkle with half the
capers. Top with the steaks and the rest of the
marinade and capers. Bake the steaks 8 to 10
minutes, or until the center of a steak is no
longer raw-looking. Serve hot, sprinkled with the
leaves of parsley.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Shrimp Enchiladas Verde

1/2 lb peeled cooked shrimp (21-25 per pound;
thawed if frozen), tails removed, diced
1/2 cup frozen corn, thawed
1 (4 oz) can chopped green chiles, undrained
1 cup canned green enchilada sauce or green salsa, divided
6 corn tortillas
1/2 (15 oz) can nonfat refried beans
1/2 cup reduced-fat shredded cheese, such as
Mexican-style, Monterey Jack or Cheddar
1/4 cup chopped fresh cilantro
1 lime, cut into wedges



Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
baking dish with cooking spray. Combine shrimp, corn,
chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
medium bowl. Cover and microwave on HIGH until heated
through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
(or salsa) in the prepared baking dish. Top with an
overlapping layer of 3 tortillas. Spread refried beans evenly
over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 2 tortillas. Pour the remaining
sauce (or salsa) over the tortillas. Cover with foil. Bake the
enchiladas until they begin to bubble on the sides, about 15
minutes. Remove the foil; sprinkle cheese on top. Continue
baking until heated through and the cheese is melted, about
5 minutes more. Top with cilantro and serve with lime
wedges.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, September 15, 2014

The Thought For Today

"Men and women are different in the morning. The men wake up aroused in the morning. We can't help it. We just wake up and we want you. And the women are thinking, 'How can he want me the way I look in the morning?' It's because we can't see you. We have no blood anywhere near our optic nerve. " - Andy Rooney

Labels:

You Are Very Cold, and This Feels Like an Adventure

From The Slate Book Review: 'Think back to the worst relationship you were ever in. The one full of shouting matches and long separations; the one where you were taken advantage of over and over; the one you both clung to for far too long. Remember how it felt as though your fate had been taken completely out of your hands? That whatever decision you made, your story was hurtling unstoppably in one direction—toward disaster?" Been there, done that. Read the review, and the book.

Labels: , ,

Sunday, September 14, 2014

POOR DEANO!

 

Labels: ,

Saturday, September 13, 2014

And Now, the Human Sling-Shot Joyride

Afraid of heights but want to bungee jump? How about the human sling-shot alternative? I'm not sure I'm ready for this thrill-ride myself but if any of you want to try it, I'll try to make your debut. Just keep me posted.

Labels: ,

Friday, September 12, 2014

The Thought For Today

"A new survey found that 48 percent of Americans are willing to try out a nude beach for vacation. And my guess is that it's the wrong 48 percent." - Jimmy Fallon

Labels:

Global Female Condom Day

Yes they exist and, yes, it exists.

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

Labels: ,

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

Thursday, September 11, 2014

The Thought For Today

"A true friend stabs you in the front." - Oscar Wilde

Labels:

YouTube - Festo Air_ray

YouTube - Festo Air_ray At times the Gods walk among men and create these beings. This goes with the jellyfish too. Thank you David.

Labels: ,

Wednesday, September 10, 2014

The Thought For Today

"If you're in a war, instead of throwing a hand grenade at the enemy, throw one of those small pumpkins. Maybe it'll make everyone think how stupid war is...and while they are thinking, you can throw a real grenade at them." — Jack Handey

Labels:

AirJelly by Festo, A Radio Controlled Airborne Jellyfish

This is just so beautiful, I just want to keep watching the video again and again.

http://www.youtube.com/watch?v=F_citFkSNtk&feature=related

Labels: ,

Tuesday, September 09, 2014

The Thought For Today

"If Will E. Coyote had enough money for all that Acme crap, why didn't he just buy dinner ?" - Anon

Labels: ,

Rec: Crock Pot Hearty Vegetarian Hobo Soup

24 ozs frozen mixed vegetables
1/2 (46 oz) can V8 (low sodium if you like)
1 bay leaf
salt
garlic powder
1/2 (16 oz) package coleslaw mix


Spray a crock pot with cooking spray. In the crock pot,
mix together the Vegetables, Vegetable Juice, Bay Leaves,
Cole slaw, Garlic Powder and Salt to taste (I substitute 1
tablespoon ONLY of Ms. Dash Original Flavor for the garlic
and salt and sometimes add chopped onions to taste).
Cover and cook on LOW 8 to 10 hours.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , , ,

Rec: Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1 1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
1/4 teaspoon white pepper


Cut cucumbers into large chunks and place in a blender
with remaining ingredients. Puree and pour into bowl.
Cover and refrigerate for at least 8 hours.

Serves 4
Refrigerate remainder (of course)
Perfect on a hot summer day with a sandwich

Labels: , ,

Rec: Gazpacho

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 oz) jar diced pimento peppers, drained
2 (12 oz) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives



In a blender combine one tomato, half the cucumber,
half the onion, a green bell pepper quarter, the pimento
and 1/2 cup tomato juice. Blend at high speed for 30
seconds to puree the vegetables. In a large bowl mix
the pureed vegetables with remaining tomato juice,
1/4 cup olive oil, vinegar, hot pepper sauce, salt and
ground black pepper. Cover mixture and refrigerate
until it is well chilled (about 2 hours). Meanwhile saute
the croutons in oil and add the garlic; transfer to a
small bowl. Place remaining chopped tomato,
cucumber, onion and green bell pepper in separate
bowls. Serve soup in chilled bowls, garnish with
chives, and serve chopped vegetables and croutons
as accompaniments.


Serves 4 to 6
Refrigerate remainder

Labels: , , ,

Rec: Microwave Butternut Soup

1 lb butternut squash, peeled and cubed
1 onion, chopped
1 1/2 teaspoons butter
2 cups vegetable broth
1/4 cup heavy cream
salt and pepper to taste
1/2 dash ground nutmeg
1/2 dash ground cloves
1/2 dash ground cinnamon



In a large microwave dish combine squash, onions and
butter. Cover and microwave on HIGH for 2 minutes.
Stir in broth and cook on HIGH for another 15 to 20
minutes, or until squash is tender. Puree squash, onions
and broth in a food processor or blender. Add cream, salt
and pepper, and microwave on HIGH for another 2 to 3
minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.


Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Microwave Minestrone Soup

1 (14 1/2 oz) can beef broth
1 (14 1/2 oz) can diced tomatoes, undrained
1 cup medium pasta shells, cooked and drained
3 minced garlic cloves
1/4 cup onions, diced
1/2 to 1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (15 oz) can white kidney beans, rinsed and drained



In a 2 qt. microwave bowl, combine the carrots, celery,
zucchini, yellow pepper and onion. Drizzle with oil; toss
to coat. Cover and microwave on HIGH for 3 minutes.
Stir in the remaining ingredients. Cover and cook on
HIGH for 9 to 11 minutes.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Monday, September 08, 2014

The Thought For Today

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

Labels:

Iron Sky

"As World War II comes to an end in 1945, Hans Kammler and other German scientists make a breakthrough in anti-gravity research. From a secret base in the Antarctic, Nazi spaceships are sent to the "dark side" of the Moon to establish the military base "Schwarze Sonne" (Black Sun). Their plan is to build a powerful fleet and return to conquer Earth. The film is set in the year 2018 when their descendants finally return." Wikipedia says it better than I ever could.

Labels: , ,

Sunday, September 07, 2014

POOR DEANO!


Labels: ,

Saturday, September 06, 2014

Extreme Pug Skydiving

The title says it all. If you check out the comments after watching the video of this skydiving dog you'll see that not everyone thinks it's a good idea. It's a beautiful video though and the music is fabulous, although I think Dr. Dave should have credited it. Stay until the end, where there are additional stills of the pug surfing. I think the pug's name is Bugsy but the credits don't make it really clear.

Labels: , ,

Friday, September 05, 2014

The Thought For Today

"The human race is faced with a cruel choice: work or daytime television." - Dave Barry

Labels:

Agnoistrology

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

Labels: ,

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

Thursday, September 04, 2014

The Thought For Today

"Although many of her Republican colleagues were elected to the House, Christine O'Donnell ended up underneath it, with her feet curled up." - Jimmy Kimmel

Labels:

ASIFA-Hollywood Animation Archive Project Blog

ASIFA-Hollywood Animation Archive Project Blog

Good Site. Great art. I remember seeing some of these years ago.

Labels: ,

Wednesday, September 03, 2014

The Thought For Today

"According to the Philadelphia Inquirer, a secret panel meets every week in Harrisburg, Pa., to go through applications for state vanity license plates to reject any that are considered sleazy or offensive. They wouldn't want anyone with a crude saying on their license plate driving through Intercourse or Blue Ball, Pa." - Jay Leno

Labels:

Khan Academy

"Over 2,100 videos and 100 self-paced exercises and assessments covering everything from arithmetic to physics, finance, and history. Watch. Practice. Learn almost anything for free." "He's NOT dead, Jim."

Labels: ,

Tuesday, September 02, 2014

The Thought For Today

"It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?" - Matt Diamond

Labels: ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

Monday, September 01, 2014

The Thought For Today

"Surprise me." - Bob Hope, when asked by his wife where he'd like to be buried.

Labels:

Free Range Graphics

Free Range Graphics

An environmental advertising group who brought you animated videos of Store Wars and The Meatrix among others. Well worth a peek.

Labels:

Sunday, August 31, 2014

POOR DEANO!


Labels: ,

Saturday, August 30, 2014

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

Labels: ,

Friday, August 29, 2014

The Thought For Today

"I can resist anything but temptation." - Oscar Wilde

Labels:

Swallowing the Camel

Swallowing the Camel And for Weird Friday we have: "The World's Weirdest/Stupidest Conspiracy Theories" They're either very funny or very scary. Maybe even a little of both.

Labels: ,

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

Thursday, August 28, 2014

The Thought For Today

"A family in Brooklyn found a boa constrictor in their couch. They were beginning to get suspicious because they were the only apartment in New York that didn't have rats." - David Letterman

Labels:

NUKEMAP!

Nukemap allows you to drop famous nuclear bombs all over Google Maps. Now you can nuke both your friends and foes - go for it, it's fun! And may even help you plan ahead.

Labels:

Wednesday, August 27, 2014

The Thought For Today

"A new study says that in America rich people are ruder than poor people. I didn't think anyone hadn't figured that out." - Craig Ferguson

Labels:

What Are Some Simple Ways I Can Protect My Home And Family From Zombies?

Some very good answers that you might not have thought of, from Huffington Post.

Labels:

Tuesday, August 26, 2014

The Thought For Today

"Ask not what you can do for your country. Ask what’s for lunch." — Orson Welles

Labels: ,

Rec: Microwave Chinese Beef With Brocoli

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


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

Labels: , ,

Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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




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



Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Microwave Chinese Shredded Beef With Chives

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



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

Labels: , ,

Rec: Kei's Beef And Bell Peppers

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

Sauce

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


Garnish

4 sprigs cilantro


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Chinese Beef And Pea Pods

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




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



Serves 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, August 25, 2014

The Thought For Today

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

Labels:

The Hard Truth From Orlando

     THE POLICE OFFICER FROM THE FERGUSON SHOOTING SHOULD BE ARRESTED

   Sorry. Don’t agree. We don’t have enough facts. Every time a black man shoots another black man, it’s BFD, business as usual in the black neighborhood. Even their families don’t care enough to come forward and protest if the other guy isn’t prosecuted or if he’s allowed to plead to something ridiculously lenient. If the criminal is African American, anything can be excused in an African American community because somehow “the system” failed him and his.



Labels: ,

Sunday, August 24, 2014

POOR DEANO!


Labels: ,

Saturday, August 23, 2014

Deano Sez: Dysfunctional Family Circus

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

Labels: ,

Friday, August 22, 2014

The Thought For Today

"My mother used to say that there are no strangers, only friends you haven't met yet. She's now in a maximum security twilight home in Australia." - Dame Edna Everage

Labels:

Happy Tree Friends

Happy Tree Friends

Welcome to Weird Friday and the Happy Tree Friends. They just want to play with each other and have fun. And then something goes horribly wrong! Always! Enjoy the bloodshed - I do.

Labels: ,

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

Thursday, August 21, 2014

The Thought For Today

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

Labels:

GOES-R merchandise

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

Labels: ,

Wednesday, August 20, 2014

The Thought For Today

"If God had really intended men to fly, he'd have made it easier to get to the airport." - George Winters



((Or through...))

Labels:

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

And loads of learning fun too...

Labels: , ,

Tuesday, August 19, 2014

The Thought For Today

"Just because something's toxic doesn't mean it's not tasty." — Matthew J. Siske

Labels: ,

Rec: Crock Pot Vegetarian Goulash

8 ozs mushroom, sliced
5 1/3 ozs tempeh, in 3/4 inch dice
2/3 cup carrot, in 1/2 inch dice
1 1/3 medium onion, chopped
2/3 large tomato, peeled, seeded & chopped
2/3 small bell pepper, chopped
1 1/3 garlic clove, minced
7/8 cup vegetable broth
4 teaspoons paprika
2 teaspoons dried parsley
1 1/3 teaspoons dill
1/3 teaspoon caraway seed, lightly crushed
1/3 teaspoon salt
1/4 teaspoon pepper
2/3 (10 1/2 ozs) package silken tofu
2/3 cup frozen peas, thawed





Put the mushrooms, tempeh and carrots into a crock pot
(no need to steam the tempeh first). Combine onions,
tomato, bell pepper, garlic and broth in a blender container
and puree. Add the puree to the crock pot and mix well.
Add the paprika, parsley, dill, caraway seed, salt and
pepper to the crock pot and stir well. Cover and cook on
LOW heat 8 to 10 hours. Shortly before serving, puree
the silken tofu in a blender with a little liquid from the
crock pot until very smooth. Stir it into the crock pot, add
the peas and heat through. Serve over cooked noodles,
potatoes, rice or other grains.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Vegetable Quesadillas

2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 jalapeno pepper, seeded and chopped
1/2 tablespoon minced fresh cilantro
1 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon canola oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
6 (6 inch) flour tortillas
3/4 cups shredded reduced-fat Mexican cheese blend



In a 1-1/2-qt. microwave-safe dish, combine the first
nine ingredients. Cover and cook on HIGH for 3 minutes
or until vegetables are tender. Divide vegetable mixture
evenly over 3 tortillas; sprinkle with cheese. Top each
with remaining tortilla. Place each filled tortilla on a
microwave-safe plate; cover with a piece of waxed paper.
Microwave on HIGH for 30 to 45 seconds or until cheese
is melted. Repeat with remaining quesadillas. Cut each
quesadilla into wedges.


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

Labels: ,

Rec: Crock Pot Vegetarian Lasagna

4 teaspoons olive oil
1 1/3 onion, diced
2 garlic clove, crushed
1 1/3 (6 ozs) cans tomato paste
1 1/3 (2 7/8 cup) cans tomato sauce
1 teaspoons salt
1 teaspoons pepper
1 cup mushroom, sliced
2/3 teaspoon dried oregano
2/3 (26 1/2 ozs) container ricotta cheese
2 2/3 cups fresh spinach, rinsed
1/3 cup parmesan cheese or asiago cheese, grated
1 1/3 (13 1/4 ozs) boxes no-boil lasagna noodles, uncooked
10 2/3 ozs mozzarella cheese, shredded





In large saucepan over medium heat, heat olive oil and add
onions and garlic. Cook over MEDIUM heat until tender,
about 3 minutes. Add mushrooms, oregano, salt and pepper
to taste and cook for another 3 minutes, stirring often. Add
tomato paste and stir mixing thoroughly. Add tomato sauce,
stir and cook sauce stirring occasionally for another 6 to 8
minutes or until heated through. Remove sauce from heat
and set aside. In crock pot, cover bottom with enough sauce
to just cover. Add two layers of lasagna noodles, breaking
them where needed. Spread noodles with one tub of the
ricotta cheese and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with half of the sauce, sprinkle with
1/2 of the mozzarella cheese. Add two layers of lasagna
noodles. Spread noodles with 1/2 tub of the ricotta cheese.
Shake excess water from spinach leaves and cover cheese
with spinach and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with remaining sauce and cover
sauce with remaining mozzarella and parmesan or asiago
cheese. Put lid on crock pot and turn on HIGH. Leave to
cook for 5 hours. When done, let lasagna sit for 8 minutes
to set before cutting.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Microwave Rice-Crust Spinach Quiche

3/4 cup cooked brown rice
1/2 cup shredded reduced-fat Swiss cheese, divided
1/4 cup and 2 tablespoons egg substitute, divided
1/8 teaspoon curry powder
1 (10 oz) package frozen chopped spinach, thawed and
squeezed dry
1/4 cup and 2 tablespoons fat free evaporated milk
1/4 cup sliced fresh mushrooms
1 tablespoon chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper



Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and
curry powder. Press onto the bottom and up the sides of
microwave-safe 6 in. pie plate. Microwave on HIGH for
2 to 3 minutes or until firm. Combine the spinach, milk,
mushrooms, onion, garlic powder, pepper and remaining
cheese and egg substitute; pour into crust. Microwave
on MEDIUM power for 10 minutes, rotating a quarter
turn every 5 minutes, or until a knife inserted near the
center comes out clean.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Microwave Bean Tortilla Casserole

12 corn tortillas (5" diameter) torn in pieces
1 large onion, diced fine
1 (30 oz.) can Rosarita refried beans-vegetarian
1 zucchini, sliced thin
2 stalks chopped Celery
diced Pickles
diced Olives
meatless Spaghetti sauce, Ragu, Prego
Cheese, grated, low fat



Spray glass dish (8 x 12 x 2 inch or larger) with Pam.
Sprinkle a little water on the bottom of dish. Add diced
onion and microwave on HIGH for 3 minutes. Remove
onions from dish, leave liquid and layer in the following
order: Torn tortillas, onions, zucchini, celery, pickles, olives
and beans. Top with spaghetti sauce, any amount you wish,
cover with plastic wrap and microwave for 15 minutes on
MEDIUM. Remove from oven and let stand for 5 to 10
minutes with plastic wrap in place. Remove plastic and
sprinkle with grated cheese.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Monday, August 18, 2014

The Thought For Today

"I can't complain, but sometimes I still do." - Joe Walsh

Labels:

AE4RV.com :: Original Flash Games and More

AE4RV.com :: Original Flash Games and More

Look Ma, even more brain damage!

Labels: ,

Sunday, August 17, 2014

POOR DEANO!


Labels: ,

Saturday, August 16, 2014

What Classic Movie Are You?

I suspect this is skewed to the darkside, but maybe that's just me. Anyway, answer the quiz to see which classic movie represents your true nature.

Labels:

Friday, August 15, 2014

The Thought For The Day

"The easiest thing to be in the world is you. The most difficult thing to be is what other people want you to be. Don't let them put you in that position." - Leo Buscaglia

Labels:

Seven Signs That You're In A Cult (Via BoingBoing)

Evangelical leader Mike Bickle proposed the following indicators of a cult.
1. Opposing critical thinking.
2. Isolating members and penalizing them for leaving.
3. Emphasizing special doctrines outside scripture.
4. Seeking inappropriate loyalty to their leaders.
5. Dishonoring the family unit.
6. Crossing Biblical boundaries of behavior (versus sexual purity and personal ownership).
7. Separation from the Church.
Reasonable, and doubtless critical knowledge for those eager to differentiate their fiery brand of religion from, well, that. The grim irony, today, is that they're cited in Boze Herrington's story about a prayer group's journey from dormroom club to deadly, sexually-abusive abusive cult under "Tyler", a creep working under Bickle's International House of Prayer. "Tyler was not an isolated individual," writes Herrington, "but the product of a phenomenally twisted system."

Labels: ,

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

Thursday, August 14, 2014

The Thought For Today

"No matter how absurd I make the "Dilbert" comic strip, I can't stay ahead of the real world.A company purchased laptop computers for use while traveling. Fearing they might be stolen, the managers came up with a clever solution: permanently attach the laptops to the employees' desks....!" - Scott Adams

Labels:

DeltaPress.com

DeltaPress.com


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

Labels:

Wednesday, August 13, 2014

The Thought For Today

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

Labels:

mcphee.com/

http://www.mcphee.com/


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

Labels: ,

Tuesday, August 12, 2014

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

Labels: ,

Rec: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

5 ounces foie gras pate
8 skinless, boneless chicken thighs
3 tablespoons Worcestershire sauce
5 ounces thinly sliced Italian prosciutto
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
3 tablespoons corn oil



Cut pate into 12 rectangles, and place onto a plate lined
with plastic wrap. Place into the freezer. Combine chicken
thighs and Worcestershire sauce in a bowl. Seal with
plastic wrap, and place in refrigerator to marinate for
1 hour. Gently fry the prosciutto in a large, nonstick
skillet over medium heat until crispy. Drain, cool and
crumble into a bowl. Season with garlic powder to taste
and set aside. Preheat oven to 350 degrees F (175
degrees C). Remove chicken thighs from the marinade
and pat dry with paper towels. Discard marinade. Lay
the chicken thighs out flat on a clean work surface.
Season with salt and pepper, then sprinkle crumbled
prosciutto in the center. Place a cube of pate on top of
the prosciutto, then wrap the thigh around the filling
and secure with toothpicks. Heat corn oil in a large
skillet over high heat. Place thighs into oil, and cook
until browned all over, about 5 minutes. When browned,
place thighs seam side down into a glass baking dish.
Bake in preheated oven until the chicken is no longer
pink, and the juices run clear, 25 to 30 minutes,
depending on size.



Serves 4
Will not reheat well

Labels: ,

Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

2 boneless chicken breasts, cut into strips
2 tablespoons butter
1 cup cream
4 ozs foie gras
1/4 lb capellini



Heat 1 tablespoon of the butter in a sauté pan and cook
the chicken breasts until they are tender, but not brown.
Lightly salt the chicken, remove from the heat and keep
warm. Add the cream to the same pan and bring it to a
simmer. Rub a tablespoon of foie gras pate together with
a tablespoon of the warm cream, add into the sauce.
Meanwhile cook the capellini in boiling, salted water.
Drain the capellini and toss with 1 tablespoon of butter.
Add some small cubes of foie gras pate to the pasta.
Make a bed of the pasta on a hot platter and arrange
the chicken on top. Pour the sauce over all and serve.



Serves 2
Will not reheat well

Labels: ,

Rec: Microwave Mushroom Gizzards

2 lbs chicken gizzards
1/2 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 10.75 oz can condensed cream of mushroom soup
1 10.75 oz can water


Clean and rinse gizzards trimming off any green material.
Placed cleaned gizzards in a large bowl. Mix flour, paprika,
salt and pepper together in a small bowl. Pour mixture onto
gizzards and toss well to coat. Heat oil in a large skillet
over MEDIUM HIGH heat. Brown coated gizzards in oil, drain
and place in microwave container. Mix together soup and
water in a medium bowl. Pour over gizzards, cover and
microwave on HIGH for 15 minutes. Stir, replace cover and
cook on HIGH for another 10 minutes. Check for tenderness.
If still too firm, recover and cook on HIGH for another 5
minutes. Let rest and set for 5 minutes after cooking before
serving.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Chicken Naranja

Naranja is Spanish for orange, so this is simply Chicken with Oranges. But Chicken Naranja sounds better because the recipe calls for orange juice, and somehow Chicken with Orange Juice just doesn't sound as tasty. This is quick to prepare and is tasty. I found it in a magazine twenty years ago, credited to Laura Alvarez of San Francisco. This recipe serves two, but can easily be doubled. Any sort of rice makes a nice side dish for this, and looks especially good placed on a bed of white rice. Add a green salad for a complete dinner.

Any preferred pieces of chicken may be used to make this. I prefer the lower calorie option of boneless, skinless chicken breasts. Any type of orange juice may be used, but I like it best with freshly squeezed orange juice. Some ingredients can be substituted if you don't have the called for ones on hand, such as crystallized ginger for fresh ginger, frozen orange juice instead of fresh, celery seed instead of fresh celery, and of course the garnish can be dropped. Also, you can add
a couple of drops each of red and yellow food coloring to get a more orangey color.



Chicken Naranja



Two chicken breasts
1/2 cup orange juice
1/4 cup soy sauce
1/6 cup packed brown sugar
10 slices fresh ginger root
1 cup sliced celery
1 tablespoon cornstarch mixed with 1/4 cup water
Orange slices and fresh parsley for garnish


Preheat oven to 350 degrees. Arrange the chicken in a baking dish, skin side up if using chicken with skin. Mix the orange juice, soy sauce and brown sugar and pour over the chicken. Sprinkle the ginger root and celery on and around the chicken. Bake for about 15 minutes. Remove the chicken from the baking dish and stir in the cornstarch mixture. Replace the chicken breasts and bake about 10 minutes longer until the chicken is tender and the sauce has thickened. Garnish with the orange slices and parsley to serve.


Labels: , ,

Rec: Golden Chicken Breasts with Coleslaw

4 boneless skinless chicken breasts (7 oz. each)
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons all-purpose flour
1 whole beaten egg
1 cup Panko (fine bread/cracker crumbs)
1/4 cup shredded mozzarella cheese
2 teaspoons parsley, finely chopped
4 teaspoons grated Parmesan cheese

Coleslaw

2 cups shredded cabbage
1/4 cup thinly sliced onion
1/4 cup shredded carrots
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Garnish

1 teaspoon parsley, chopped
1/4 cup parsley cut into 1 inch lengths




Salt and pepper chicken breasts and coat with flour. Dip
them in the egg and then the Panko or fine breadcrumbs.
Place parchment paper or wax paper (coated side up) on
a microwave-safe plate (12 inches in diameter). Place the
chicken breasts on it and sprinkle with mozzarella and
Parmesan cheese. Place a microwave bacon rack in the
microwave oven. Cover the chicken plate with a vented
microwave lid and center it on the bacon rack. (Turning
over the chicken is unnecessary, because placing bacon
rack allows the microwaves to cook from the bottom.)
Cook on HIGH (1200W) for 8 minutes or until chicken
breasts are tender. Take the chicken breasts out and
place them on a baking sheet. Cook them in a toaster
oven until the surface turns golden brown. To make the
Coleslaw, combine vinegar, olive oil, salt and pepper in
a bowl. Stir until the salt dissolves. Add the coleslaw
vegetables and mix well. Sprinkle finely chopped
parsley on the chicken and garnish with parsleys
sprigs. Add coleslaw on the side and serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Monday, August 11, 2014

The Thought For Today

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

Labels:

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

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

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

Labels:

Sunday, August 10, 2014

POOR DEANO!


Labels: ,

Saturday, August 09, 2014

The Bendito Machine

Here is an odd little site, not exactly a video but clearly entertainment.

Labels: ,

Friday, August 08, 2014

The Thought For Today

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

Labels:

The ORIGINAL Illustrated Catalog Of ACME Products

http://home.roadrunner.com/~tuco/looney/acme.html
For Weird Friday we have: The ORIGINAL Illustrated Catalog Of ACME Products. All of them from 1935 to 1964. COOL!

Labels:

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

Thursday, August 07, 2014

The Thought For Today

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

Labels:

Encyclopedia Astronautica

Encyclopedia Astronautica

THE source for space information, past, present and future.

Labels: ,

Wednesday, August 06, 2014

The Thought For Today

"The only time most women give their orating husbands undivided attention is when the old boys mumble in their sleep." - Wilson Mizner

Labels:

Space Toys NASA Store from Apollo to the Space Shuttle. NASA Space Toys for all ages.

Space Toys NASA Store from Apollo to the Space Shuttle. NASA Space Toys for all ages.

Another very cool Site. Where else can you buy a space suit and rent or buy a full sized Space Shuttle? Perfect for the front yard. Just remember - if you have to ask "how much", you CAN'T afford it.

Labels: ,

Tuesday, August 05, 2014

The Thought For Today

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

Labels: , ,

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

Labels: , ,

Rec: Rock Shrimp Casserole

1 lb. cooked, peeled, deveined rock shrimp
1 (2 1/4 oz.) jar mushroom stems and pieces, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons cooking oil or melted butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1 tablespoon melted butter


Cut large shrimp in half. Cook mushrooms, green pepper
and onion in oil until tender. Stir in soup, cheese, and
pepper. Heat, stirring constantly, until cheese melts. Stir
in rock shrimp. Pour into well-greased 1 quart casserole
dish. Combine bread crumbs and butter. Sprinkle over
top. Bake at 400 degrees for 10 minutes or until
thoroughly heated and crumbs are brown.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Microwave Fish Creole

1 lb. sole or haddock fillets, defrosted
1 can (8 oz.) tomato sauce
1 can (2 oz.) sliced mushrooms, drained
1/2 green pepper, diced
1 stalk celery, diagonally sliced
3 tbsp. water
1 1/2 tbsp. instant minced onion
1 tsp. chicken bouillon granules


 Rinse fish and pat dry with paper towels. In 12x8x2 inch dish arrange fish with thickest pieces to outside edges of dish. In 1 quart glass measure stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at HIGH 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes until fish flakes easily with fork. Let stand about 5 minutes before serving, to blend flavors.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Tamra's Microwave Tilapia

1 lb Tilapia fillets
1 tablespoon butter
1 garlic clove, minced
1 teaspoon fresh chopped tarragon
1/4 cup apple cider vinegar


Arrange Tilapia fillets in a single layer in a microwave baking dish. Dot with pieces of butter and minced garlic. Sprinkle with fresh tarragon. Cover with waxed paper and microwave on HIGH for 2 minutes. Turn fillets over, recover and continue to microwave on HIGH for 2 more minutes. Remove immediately, sprinkle with apple cider vinegar and serve.


 Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Microwave Red Snapper

2-3/4 (6 oz) fillets red snapper or haddock
1/2 cup sour cream
2 tablespoons and 2 teaspoons mayonnaise (Reduced-fat or fat-free
 mayonnaise is not recommended for this recipe.)
2 tablespoons milk
2 teaspoons prepared mustard
1 teaspoon dill weed
Hot cooked rice


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, August 04, 2014

The Thought For Today

"I'm the only man who has a marriage license made out To Whom It May Concern." - Mickey Rooney

Labels:

Ugobe / Pleo

Here's what happened when he disappeared for a while: http://www.robotsrule.com/pleo/2009/10/inside-story-behind-pleos-rise-fall-and.htmlUgobe / Pleo

He's back! Forget those robotic dogs - now you can have your very own robotic dinosaur. Much smarter than the dogs are. He's even trainable. Hmmmmmm - those noisy neighbors. I wonder how big he'll get. Plenty of videos at YouTube.

Labels:

Sunday, August 03, 2014

POOR DEANO!


Labels: ,

Saturday, August 02, 2014

Why Superman Can't Save Your Fall

Superman makes it looks easy, but unless you're Supergirl you'll just turn into mush in his arms. And I don't mean that in a good way. Tess again, from the ooey gooey bits of her website on ways to die. Also, the real reason why Lois and Supes will never Become One.

Labels: , ,

Friday, August 01, 2014

The Thought For Today

"I had a linguistics professor who said that it's man's ability to use language that makes him the dominant species on the planet. That may be. But I think there's one other thing that separates us from animals. We aren't afraid of vacuum cleaners." - Jeff Stilson

Labels:

HeroRAT

"A fully-trained HeroRAT can identify landmines quickly and efficiently, or can sniff out deadly pulmonary tuberculosis faster than traditional laboratory microscopy." Yes, it's exactly what it sounds like. They save HUMAN lives. And they need your support. Go, read, give.

Labels: ,

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

Thursday, July 31, 2014

The Thought For Today

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway

Labels:

Bacon Infused Vodka

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

Labels:

Wednesday, July 30, 2014

The Thought For Today

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

Labels:

How To Turn Cheap Vodka Into the Good Stuff

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

Labels:

Tuesday, July 29, 2014

The Thought For Today

"If God didn't want us to eat animals, why did he make them out of meat?" - Homer Simpson

Labels: ,

Rec: Crockpot Hobo Dinner

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

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

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

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

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

Cook on LOW setting for 4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Beef Bourguignon

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


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

Serves 2
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

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

Labels: , ,

Rec: Crockpot Winter Harvest Beef Stew

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


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

Serves 4 to six
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Hungarian Goulash

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, July 28, 2014

The Thought For Today

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

Labels:

HAPPY BIRTHDAY NASA!

For the Benefit of All

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

Labels: ,

Sunday, July 27, 2014

POOR DEANO!


Labels: ,

Saturday, July 26, 2014

Sacrificing without Digesting

And now, on a related note for yesterday's posts, this is Tess Gerritsen again on human sacrifice. It still exists today, only now it isn't sanctioned by any government or society. In this regard I suppose it's similar to slavery -- witness the recent brouhaha over the forced servitude (i.e., slavery) of children and adolescents in China. Well, at least I haven't heard of anything similar regarding human sacrifice lately, but it's early days in the new century.

Labels: ,

Friday, July 25, 2014

The Thought For Today

"The statistics on sanity are that one out of every four Americans is suffering from some form of mental illness. Think of your three best friends. If they are okay, then it's you." - Rita Mae Brown

Labels:

Toys With Mental Illnesses

It;s Weird Friday and: "Oh, what gift to offer the bipolar six-year-old nephew his birthday... I know! These German toys with mental illnesses would please the little tyke. Would he like the depressive turtle Dub, Kroko the water-phobic crocodile, or the personality disorder-affected sheep Dolly? Of course, there's also Sly the snake, who happens to suffer from hallucinations..."

Labels:

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

Thursday, July 24, 2014

The Thought For Today

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

Labels:

Flood Maps

Flood Maps

Use these maps to see what the world will look like as the ice caps melt. Just put how much of a rise in sea level you expect in the upper left corner and it'll tell you how soon you'll be treading water.

Labels:

Wednesday, July 23, 2014

The Thought For Today

"There's a sucker born every minute" - P.T. Barnum

Labels:

Molds On Food: Are They Dangerous?

Molds On Food: Are They Dangerous?


Hmmmmmmm? There's a chart at the bottom.

Labels: ,

Tuesday, July 22, 2014

The Thought For Today

"I went on a diet, swore off heavy eating and in fourteen days I lost two weeks." -  Joe E. Lewis

Labels: ,

Rec: Chicken Merlot With Mushrooms

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Honey Orange Chicken

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



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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Chicken Parisienne

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



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



Serves 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Lemon Garlic Chicken

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



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



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Chicken And Sausage Gumbo

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


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

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, July 21, 2014

The Thought For Today

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

Labels:

Angry Alien Productions: 30-Second Bunnies Theatre and other cartoons.

Angry Alien Productions: 30-Second Bunnies Theatre and other cartoons.

"... in which a troupe of bunnies parodies a collection of movies by re-enacting them in 30 seconds, more or less." And they said that it couldn't be done. A big collection of funny stuff. Be sure to check out Rocky Horror.

Labels: ,

Sunday, July 20, 2014

POOR DEANO!


Labels: ,

Saturday, July 19, 2014

Bowling with a Pug

Hmmm. I don't think I would let these morons dogsit for me. I have to admit this MySpaceTV video is funny, though, and the music is great! Hooray to Samson! Nor were any guitarists harmed.

Labels: , ,

Friday, July 18, 2014

The Thought For Today

"Maybe we should develop a Crayola bomb as our next secret weapon. A happiness weapon. A beauty bomb. And every time a crisis developed, we would launch one. It would explode high in the air - explode softly - and send thousands, millions, of little parachutes into the air. Floating down to earth - boxes of Crayolas. And we wouldn't go cheap, either - not little boxes of eight. Boxes of sixty-four, with the sharpener built right in. With silver and gold and copper, magenta and peach and lime, amber and umber and all the rest. And people would smile and get a little funny look on their faces and cover the world with imagination." - Robert Fulghum

Labels:

Superheroes Anonymous

And for Weird Friday - read it and weep, evil-doers everywhere. Or laugh.

Labels:

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

Thursday, July 17, 2014

TO HELL WITH IT!



TODAY IS MY BIRTHDAY AND I'M TAKING IT OFF. Thanks for all the presents folks. No, wait - there weren't any! Now excuse me while I go get drunk.

Labels:

Wednesday, July 16, 2014

The Thought For Today

"In Massachusetts, Republicans are upset over a new tax hike on dogs. It was slipped into a bill at the last minute by Democrats. Democrats claim they're only going to be taxing dogs that make over $250,000 a year, though." - Jay Leno

Labels:

Good Experience Games - good games, fun games

Good Experience Games - good games, fun games

"These are online games that, in my opinion, offer a "good experience" - good game design with an overall attention to quality. Unless otherwise noted, they're all free, online, and available right now." And about 3/4 of the way down the page, you'll find The Hitchhiker's Guide. You'ld better get started before the Earth is destroyed.

Labels: ,

Tuesday, July 15, 2014

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

Labels: ,

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

Labels: , , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , , ,

Monday, July 14, 2014

The Thought For Today

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

Labels:

Things You Never Knew Existed : Gag gifts, novelties and toys : Welcome!

Things You Never Knew Existed : Gag gifts, novelties and toys : Welcome!

Okay, you knew that SOME of them existed. Still, there's a lot of fun stuff here and Xmas is getting closer.

Labels:

Sunday, July 13, 2014

POOR DEANO!


Labels: ,

Saturday, July 12, 2014

Roswell Revisited

So was this guy nuts or what? Deathbed affidavits are thought to be true because what do you have to lose? I'm not sure that's accurate, because one's family can lose. The living still have something to lose in a lot of cases. But I have to admit, what did this guy have to lose by telling the truth? That still doesn't mean he saw a flying saucer, of course. But maybe he saw something he wasn't supposed to see...

Labels: ,

Friday, July 11, 2014

The Thought For Today

There was once a young man who, in his youth, professed a desire to become a "great" writer.When asked to define "great", he said: "I want to write stuff that the whole world will read, stuff that people will react to on a truly emotional level, stuff that will make them scream, cry, wail, howl in pain, desperation and anger!" He now works for Microsoft writing error messages...

Labels:

WASP Injection Systems, Inc. - WASP Injection Knife

WASP Injection Systems, Inc. - WASP Injection Knife





In case you're ever attacked by a mad watermelon (watch the video).

Labels:

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

Thursday, July 10, 2014

The Thought For Today

"I'd put my money on the sun and solar energy. What a source of power! I hope we don't have to wait until oil and coal run out before we tackle that." - Thomas Edison

Labels:

Happy Birthday Nikola Tesla!

Labels: , ,

Wednesday, July 09, 2014

The Thought For Today

"May the sun in his course visit no land more free, more happy, more lovely, than this our own country!" - Daniel Webster

Labels:

Brass Pocket Sundial Compasses

The ultimate pocket watch. Solar powered and never needs batteries.

Labels:

Tuesday, July 08, 2014

The Thought For The Day

"The first time you see something that you have never seen before, you almost always know right away if you should eat it or run away from it."   —  Scott Adams

Labels: ,