Wednesday, September 20, 2017

The Thought For Today

"How long was I in the army? Five foot eleven." - Spike Milligan

Star Pirates

Star Pirates

"The Earth is destroyed - space miners stationed in the Asteroids struggle for survival. Gangs of Star Pirates loot old hulks, scavenge resources, attack and raid each other's ships and fight for dominance of the stars.Gamble, explore, mine asteroids, upgrade your ship, research weapons, shields and engine technology. Donors within the game become "Notorious Star Pirates" with additional features. Master the Stars!" And it's FREE!

Tuesday, September 19, 2017

The Thought For Today

"Johnny Depp surprised some grade school kids when he showed up unannounced at their school dressed as a pirate. Let me tell you something, try showing up at a grade school unannounced dressed as a pirate and see what happens to you." - Jay Leno



Monday, September 18, 2017

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

Talk Like A Pirate Day - September 19

Talk Like A Pirate Day - September 19


Sunday, September 17, 2017

Saturday, September 16, 2017

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!

Friday, September 15, 2017

The Thought For Today

"Apparently the recession ended last June. So for those of you that are still broke and without a job, it's all in your head." - Jay Leno

Cattle Prods

It's Weird Friday annnnnnnd... They're perfect for training the 'significant other' in your life. "Damnit, no more cookie crumbs in bed! ZAP!" And I wonder why I live alone?
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, September 14, 2017

Wednesday, September 13, 2017

The Thought For Today

"There are many silly superstitions about lightning, and as a result many people - maybe even you - are terrified of it. You shouldn't worry. Thanks to modern science we now know that lightning is nothing more than huge chunks of electricity that can come out of the sky, anytime, anywhere, and kill you." - Dave Barry

Cruzin Cooler

Cruzin Cooler

I don't know what to say. Only in America would someone come up with a cooler that you can sit on and drive (up to 13mph), and attach trailers to. And then have it made in China. Over 40K sold so far folks. And check out the Ellen Cooler. Funny.

Tuesday, September 12, 2017

The Thought For Today

"This is not a novel to be tossed aside lightly. It should be thrown with great force." - Dorothy Parker

Global Female Condom Day

Yes they exist and, yes, it exists.

Monday, September 11, 2017



Sunday, September 10, 2017



Saturday, September 09, 2017

Big Wheels

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

Friday, September 08, 2017

The Thought For Today

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

Headless Historicals

Headless Historicals

And it's another Weird Friday. From the Site: "These reworked dolls were inspired by characters throughout history who died in rather horrible ways." Go. Look. Shake your head in disbelief. But not too hard - it may come off.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, September 07, 2017

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

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Get one of these along with the motorized cooler and your life will be complete. At least until they come out with a flying car or cheap jet pack.

Wednesday, September 06, 2017

The Thought For Today

"No problem is too big to run away from." - Charles M. Schulz

Amalthea's Attic

"Where you'll find strange things for strange people." Yup, that about covers it. Enjoy.

Tuesday, September 05, 2017

The Thought For Today

"You define a good flight by negatives: you didnt get hijacked, you didn't crash, you didn't throw up, you weren't late, you weren't nauseated by the food. So you are grateful." - Paul Theroux

Rec: Overnight Tuna Casserole

1 (10.75 oz) can cream of celery soup, undiluted
1 cup milk
1 (6 oz) can tuna, drained
1 cup uncooked elbow macaroni
1 cup frozen peas
1/2 cup chopped green onions
1 cup shredded Cheddar cheese, divided

In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. Pour into a greased (Pam'd) 2 quart microwave dish. Cover and refrigerate overnight. Microwave, covered, on HIGH for 15 to 17 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until cheese is melted.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Garlic Shrimp

4 tablespoons olive oil
1/2 head garlic, minced
1 lb shrimp, frozen, precooked, peeled and devined
1/2 teaspoon cayenne pepper/regular pepper
1 1/2 cup milk
1 cup parmesan cheese, grated
1 tablespoon sweetened lime juice
1 tablespoon butter
rice or pasta
desired vegetables

Preheat oil in MEDIUM hot skillet. Throw in garlic. Let cook
for 2 minutes. Add shrimp to skillet. Cover with pepper.
Let cook for 5 to 6 minutes. Insert milk, cheese, butter
and lime juice. Stir constantly for 5 to 6 minutes. Make
sure cheese and butter are melted, and sauce is well
mixed together. Serve with rice or pasta and steamed

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Rock Shrimp Chowder

1lb rock shrimp
1/2 cup celery, diced
1/2 cup chopped onion
1/2 cup chopped carrots
1/8 lb butter or margarine
1/8 teaspoon black pepper (optional)
1/2 teaspoon curry powder
3/4 teaspoon chili powder
1/4 teaspoon Thyme
1 tablespoon chopped garlic
1/4 cup flour
1 1/2 tomato, diced medium
3/4 potatoe, diced medium
1/2 green pepper, diced medium
chopped parsley for garnish

Peel the shrimp and boil the shells in 1 gallon water with
the scraps from chopping the onion and celery and 1
teaspoons salt. Reduce the liquid to 1/4 or about 1/2
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp
and stock for soup. Saute the celery, carrots and
onion. Add black pepper, curry powder, chili powder,
thyme and chopped garlic. Add flour and mix well.
Gradually add 1/2 quart of hot shrimp and stock and
simmer for about 15 minutes on low heat. Add diced
tomato, green pepper and potatoes to stock mixture
and continue to simmer until potatoes are tender. Add
salt to taste and rock shrimp just before serving.Serve
topped with oyster crackers and fresh chopped parsley.

Serves 4
Refrigerate remainder
Do not overheat in microwave or shrimp will become rubbery

Rec: Lobster Newburg

2 cups cooked lobster meat, about 2 small lobsters worth
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells

In a medium saucepan over LOW heat, heat lobster in the butter
for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix
beaten egg yolks with the half-and-half and add to lobster. Cook,
stirring constantly, until Lobster Newburg is thickened and
heated through, but do not bring to a boil. Serve Lobster
Newburg over buttered toast or pastry shells.

Serves 4
Refrigerate remainder
Gently reheat in microwave or lobster will become rubbery

Rec: Tuna Noodle Casserole

1/4 cup dry sherry
2/3 cup milk
1 can cream of celery soup
2 tablespoons parsley flakes
10 oz frozen peas and carrots (1 1/2 to 2 cups)
2 cans tuna, drained
1/4 teaspoon curry powder (to taste)
10 oz egg noodles
2 tablespoons butter

In a large mixing bowl, combine soup, sherry, milk, parsley flakes,
vegetables, curry powder and tuna. Stir well and fold in noodles.
Blend again. Pour into well greased (Pam'd) crockpot and dot
with butter. Cover and cook on LOW for 5 to 6 hours or until
vegetables and noodles are done.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Monday, September 04, 2017

The Thought For Today

"The largest cruise ship ever built set sail for the first time — from Finland to Miami. The ship has a park, golf courses, a shopping mall...all the things you can do on land with the added excitement of possibly sinking." - Craig Ferguson

The Only Way To Guarantee Your Spot In Hell

Includes a Link to go the other direction if you can't take the heat.

Sunday, September 03, 2017

Saturday, September 02, 2017

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.

Friday, September 01, 2017

The Thought For Today

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


And for all you do-it-yourselfers we have:

For those lazy folk like me:

As for the legality? That's up to you to check on.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 31, 2017

The Thought For Today

"If you drink, don't drive. Don't even putt." - Dean Martin


"Welcome! We specialize in the creation of fine embroidered velvet fezzes for all of your fez hat and custom fez needs." Pretty. Good quality. Not that expensive. Go and have a look - you'll  enjoy it.

Wednesday, August 30, 2017

The Thought For Today

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

Fuzzy Hats - All the Best Hats Ever

Fuzzy Hats - All the Best Hats Ever

And some of the funniest too. You might want to also visit here:
Be PROUD to be among the Fuzzy Minded!

Tuesday, August 29, 2017

The Thought For Today

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

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

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
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

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
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

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

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

Monday, August 28, 2017

The Thought For Today

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

Jersey Circus

"We strive to reconcile our guilty delight in Jersey Shore, a bastion of trash, with our eye-rolling fondness for the Family Circus. We do this by juxtaposing the two in a very literal sense. We think you'll agree that something important is being done here." Just a newer version of the Post from Deano.

Sunday, August 27, 2017

Saturday, August 26, 2017

Mother Goose Goes Hollywood

This is a sweet, funny cartoon that uses Golden Era Hollywood stars as Mother Goose characters. Great stuff! And with German subtitles, no less.

Friday, August 25, 2017

The Thought For Today

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

NSFW Welcome To The Land Of NSFW Comics

NSFW NSFW The sad, sad story of Chi-Chi-Chan. Hell, I think it's funny. NSFW NSFW
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 24, 2017

The Thought For Today

"A little bird told me," she said. I tried to figure out how a bird could possibly care about what I was doing and then, tell my mother. I went out and looked up...Sure enough, they were up there flying around ready to squeal." - Bill Cosby

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.

Wednesday, August 23, 2017

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.'"



JibJab - you know and love their animated movies. Well, here's their Site. The mother lode of animation with plenty that you've never seen before. Don't miss Big Box Mart! Enjoy!

Tuesday, August 22, 2017

The Thought For Today

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

Rec: Vegetable Lasagna

For amounts, I pretty much eyeball it. Add or subtract as you will.
Pam spray
Two eggs
Jar of spinach dip
Medium container of ricotta cheese
Shredded mozzarella & parmesan (Target has the pre-blended bags)
Zucchini sliced lengthwise
Bag of fresh spinach
Barilla no-boil lasagna pasta
Potato chips or French-fried onions
I mixed the eggs, ½ the jar of spinach dip, ¼ the ricotta cheese and half-cup of the shredded cheeses in a big bowl.
I sprayed the pan with PAM, laid in the first two pieces of no-boil lasagna.
I poured in enough of the mix to cover the lasagna.
I laid in zucchini slices, then covered it with spinach.
Then I poured more of the mix and a liberal hand-sprinkling of the grated cheese because I thought it needed more.
Then another layer of the pasta, repeat as above.
Finally the top layer of pasta, liberally covered with chips.
I sealed the whole thing with aluminum foil to keep in the moisture and baked at 350 degrees F. Um, if you ask me how long, I don’t know – at least 45 minutes. I poked it with a knife and when the knife went all the way down easily, I knew the pasta was cooked.
I think next time, I’ll cut back on the ricotta, which is pretty bland, up the spinach dip and add some Feta cheese for some additional “tang.” I also think I’ll use lots more zucchini. The spinach cooks way down, but the zucchini gives the flavor and texture. Maybe green tomatoes. Maybe I’ll try that when I’ve worked my way through the other lasagna. Maybe onions and some more garlic powder sprinkled in. Olive oil, too.

Rec: Creamed Spinach

5 tablespoons butter OR margarine - divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt
3 Tbls. butter; stir in flour, salt, pepper, and nutmeg;
slowly whisk in cream; stir in cream cheese.-Increase
heat to medium; whisk mixture constantly until thick
and smooth; remove from heat and set aside.-In a
skillet over medium-high heat, cook onions and garlic
in remaining 2 Tbls. butter until transparent; stir
spinach and water into pan.-Reduce heat to medium-low;
cover; simmer, stirring occasionally, for 8 minutes.
Stir spinach mixture into creamy mixture; return to
medium heat; heat, stirring often, until warmed
throughout.-Remove from heat; fold in Parmesan.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Veggie Chili Recipe

olive oil
1 large yellow onion, diced
1 garlic clove, minced
1/2 red pepper, diced fairly large
1/2 green pepper, diced fairly large
28 ozs crushed tomatoes
1/2 tablespoon cumin
1/2 teaspoon cayenne, or to taste
1/2 package frozen corn
1 can black or chili beans
1/2 cup picante sauce
salt, to taste
grated cheddar cheese, if desired
cashew nuts, if desired

Saute onions in olive oil. Add garlic. After onion and
garlic are have turned golden brown, add cumin,
cayenne, and whatever other spices you might like.
Fry for a couple of minutes. Next, add the peppers,
saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the
crockpot, and add the onion mixture. Cook on LOW
about 6 to 8 hours. Serve with grated cheddar cheese
and cashew nuts, if desired.

Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

Rec: Macaroni Salad

1 lb elbow noodles
6 large eggs
1 1/2 cups mayonnaise
1/4 cup pickle relish
2 tablespoons finely diced onions
2 tablespoons finely diced celery
Dash hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

In a large pot with boiling, salted water, cook pasta for
8 to 10 minutes until cooked. Drain and cool. In a medium
saucepan, cover eggs with water and bring to a boil.
Cover the saucepan and remove it from the heat. Let
eggs sit for 10 minutes. Remove eggs and shock in
water. Once thoroughly cooled, peel eggs and roughly
dice. In a large bowl, add mayonnaise, relish, onions,
celery, hot sauce, and Worcestershire. Mix until well
combined. Add pasta to bowl and toss with dressing.
Season well with salt and pepper.

Rec: Microwave Whole Grain Brown Rice

2 cups quick brown rice
2 cups boiling water

Place the brown rice in a microwave safe dish (3 quart)
and pour in the boiling water. Cover with a vented
microwave lid. Cook on HIGH (1200W) for 2 to 3 minutes.
When it boils, reduce the power to LOW (30%) and cook
for an additional 5 minutes. Take the dish out and fluff
the rice with a fork.

Makes 4 cups

Monday, August 21, 2017

The Thought For Today

"If you think marriage is going to be perfect, you're probably still at your reception." - Martha Bolton, Christian comic - Mocking pop culture and whatever else we can get our grubby hands on. - Mocking pop culture and whatever else we can get our grubby hands on.

Another fun Site to waste your life at on a lazy weekend. Worth it especially for the Pickleman Comics, with the Xmas Special the best of the lot.

Sunday, August 20, 2017

Saturday, August 19, 2017 : CHERUB: The Vampire With Bunny Slippers : CHERUB: The Vampire With Bunny Slippers

And, yes, it's an Angel parody. A funny one. You can buy a DVD or watch it online for free.

Friday, August 18, 2017

The Thought For Today

"I have never met an interesting person who did not drink." - Sir Richard Burton (the explorer)

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

Thursday, August 17, 2017

The Thought For Today

"In Japan, they have developed a new green machine that turns regular paper into toilet paper. Kind of like what Wall Street did with the dollar." - Jay Leno

Which Wes Anderson Character Are You?

From Flavorwire...  (Pagoda if you're interested.)

Wednesday, August 16, 2017

The Thought For Today

"Hell, if I'd jumped on all the dames I'm supposed to have jumped on, I'd have had no time to go fishing." - Clark Gable

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.

Tuesday, August 15, 2017

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"

Rec: Bacon Wrapped Hamburgers

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

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

Serves 6

Rec: Reuben Sandwich

8 Slices Rye Bread
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese

Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.

Rec: Tomatoe Garlic Sandwich

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

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

Rec: Cucumber Sandwich

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

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

Rec: Meatloaf Sandwich For One

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

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

    Monday, August 14, 2017

    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

    RINGS 925 (1) - welcom to AJS

    RINGS 925 (1) - welcom to AJS

    An interesting collection, mainly from various 'secret' organizations, though they do have the Auryn pendant from The Neverending Story. The gold and silver stuff is a bit pricey but they also sell much less expensive versions on eBay.

    Sunday, August 13, 2017

    Saturday, August 12, 2017

    Ah, We Don't Have to Be Eaten After All

    Because Galactus will destroy the Earth first. Or perhaps some will be eaten first, then Galactus will destroy what's left. I confess I'm not entirely clear on this point.

    Friday, August 11, 2017

    The Thought For Today

    "According to a new poll, New York City gets low ratings for friendliness. Well, bite me." - David Letterman

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

    Thursday, August 10, 2017

    The Thought For Today

    "A man falls down a flight of stairs and somebody rushes over to him and asks, "Did you miss a step?" "No," he answers, "I hit every one of them!" - Milton Berle

    Beer Trivia

    Beer Trivia

    More information on this most wondrous of beverages.

    Wednesday, August 09, 2017

    The Thought For Today

    "I played a lot of tough clubs in my time. Once a guy in one of those clubs wanted to bet me $10 that I was dead. I was afraid to bet." - Henry Youngman

    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.

    Tuesday, August 08, 2017

    The Thought For Today

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

    Rec: New England Boiled Dinner

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: California Tamale Pie

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Beef Stew

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

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

    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

    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

    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

    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

    Monday, August 07, 2017

    The Thought For Today

    "I bet a funny thing about driving a car off a cliff is, while you're in midair, you still hit those brakes." — Jack Handey

    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.

    Sunday, August 06, 2017


    And its THAT time again. Congrats on making bail.

    They say it's your birthday
    It's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Come on
    Come on

    Yes we're going to a party party
    Yes we're going to a party party
    Yes we're going to a party party

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Dance yeah

    Come on

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Oh dance! Dance

    They say it's your birthday
    Well it's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Saturday, August 05, 2017

    Magical Marmite Tells Your Mood

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

    Friday, August 04, 2017

    The Thought For Today

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

    Enchanted Works - Unique and Magical Things

    Enchanted Works - Unique and Magical Things

    And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 03, 2017

    The Thought For Today

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

    Madhatter Magic Shop

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

    Wednesday, August 02, 2017

    Tuesday, August 01, 2017

    The Thought For Today

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

    Rec: Spicy Sauteed Calamari Over Pasta

    1 lb squid
    3 tablespoons red pepper flakes
    4 tablespoons tomato paste
    3 garlic cloves, chopped (or more to taste)
    1 bunch Italian parsley
    2 tablespoons extra virgin olive oil

    Give the squid a good rinse after you cut them into 1/2 inch
    rings. Be sure to drain out the rinse water in a strainer.
    Heat the extra virgin olive oil in a wok or shallow saute pan.
    Add chopped garlic to the oil and cook until the garlic begins
    to become translucent or browns up a little. Add the calamari.
    Add tomato paste, red pepper, salt, pepper. Saute on
    MEDIUM heat for 8 minutes. Add a handful of italian
    parsley. Saute on MEDIUM heat for 2 more minutes.
    Serve with some additional parsley over pasta.

    Serves 4
    Squid will become rubbery if reheated

    Rec: Squid In Red Wine Sauce

    3 tablespoons extra virgin olive oil
    5 cloves garlic, crushed
    2 pounds cleaned squid, the bodies cut up if large
    1 cup fruity red wine, like Côtes-du-Rhône
    Several sprigs fresh thyme, or 1 teaspoon dried thyme
    Salt and freshly ground black pepper
    Chopped fresh parsley for garnish, optional

    Put 2 tablespoons olive oil in a large skillet with a lid, and turn
    the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
    until lightly browned. Add the squid and stir, then lower the
    heat, and add the wine. Stir, add the thyme, and cover. Cook
    at a slow simmer until the squid is tender, about 45 minutes.
    Uncover, season with salt and pepper to taste, raise the heat,
    and cook until most but not all of the liquid is evaporated.
    Stir in the remaining olive oil, garnish with parsley, and serve.

    Serves 4
    Squid will become rubbery if reheated

    Rec: Squid With Chilis And Greens

    1 1/2 pounds cleaned squid
    3/4 pound, approximately, bitter greens like
    collards, kale, arugula or dandelion
    3 tablespoons peanut or corn oil
    1 chopped jalapeño or dried hot chili, or to taste
    1 tablespoon chopped garlic, or to taste
    Soy sauce or nam pla to taste (optional)

    Separate squids' tentacles from bodies. Slice bodies into rings;
    cut tentacles in half if large. Rinse, and put in a strainer. Strip
    greens' leaves from stems; discard thickest stems. Chop, rinse
    and dry; you want about 4 cups. Put oil in a broad, deep skillet
    over HIGH heat. Add chili and garlic, and stir until they sizzle.
    Add greens, and cook, stirring, until wilted, 2 minutes. Add
    squid and a large pinch of salt, and cook, stirring occasionally,
    until squid gives up its liquid and becomes opaque, about 2
    minutes. Taste, and adjust seasoning, adding soy sauce or
    nam pla if desired. Serve immediately.

    Serves 4
    Squid will become rubbery if reheated

    Rec: White Beans With Squid And Broken Noodles

    4 tablespoons extra virgin olive oil
    4 cups cooked or canned white beans, with about
    a cup of their liquid
    3/4 to 1 pound cleaned squid, cut up
    Black pepper
    2 cups broken egg noodles
    Stock or water, if needed
    1 tablespoon minced garlic
    Chopped fresh parsley leaves for garnish (optional)

    Bring a medium pot of water to a boil, and salt it. Meanwhile,
    put half the olive oil in a medium saucepan over MEDIUM heat.
    A minute later, add the beans and their liquid. Bring to a boil,
    stirring, and add squid, along with some salt and pepper.
    Reduce heat to a simmer, and continue to cook, stirring
    occasionally. When water boils, cook the noodles until they
    are barely tender, about 5 minutes. Drain, and add them to
    the simmering beans. Cook, stirring occasionally, until the
    squid and noodles are tender, adding a little liquid if necessary.
    (Do not add liquid prematurely -- the squid will produce a lot
    on its own.) When just about done, add garlic. Cook it just long
    enough to take the edge off its rawness. Spoon the mixture into
    4 dishes, garnishing with parsley and sprinkling with remaining
    olive oil.

    Serves 4
    Squid will become rubbery if reheated

    Rec: Braised Squid With Artichokes

    1 lemon
    4 large artichokes, trimmed (see instructions below)
    3 tablespoons extra virgin olive oil
    1 tablespoon minced garlic
    2 anchovy fillets, chopped (optional)
    2 pounds cleaned squid, the bodies cut into rings
    Freshly ground black pepper
    Minced parsley for garnish

    To trim an artichoke, first remove all the large outer leaves
    by snapping them off at the base. Then cut off only the
    bottom inch or so of the stem. Use a paring knife or a good
    vegetable peeler to peel the stem and remove the remaining
    tough bits from all around the bottom. Cut off the conical top
    of the artichoke, about an inch to an inch and a half from the
    top, then cut the artichoke in half from top to bottom.Use a
    spoon to completely dig out the choke, the tiny unformed
    leaves in the center that may be tinged purple. Whether for
    this recipe or another, the bottoms should be immediately
    plunged into acidulated water -- a bowlful with a half a lemon
    squeezed in, or 10 parts water to one part vinegar -- to
    preserve their color until cooking.

    Cut the lemon in half, squeeze the juice into a bowl of water,
    and add the lemon halves. Cut the trimmed artichokes into 4
    pieces each, and as they are done, add them to the lemon
    water. Place a large skillet or broad saucepan over MEDIUM
    heat and add 2 tablespoons of the oil; a minute later, add
    the garlic and anchovies. Cook, stirring occasionally, until
    the anchovies break up and the garlic begins to color, 3 to
    5 minutes. Add the squid and the artichokes, stir, cover.
    Uncover and stir the mixture every 5 minutes or so. When
    the squid and artichokes begin to become tender, after 15 or
    20 minutes, uncover and cook until most of the liquid has
    evaporated and the squid and artichokes are tender, about
    10 to 15 minutes longer. Season with pepper. It's highly
    unlikely this dish will need added salt, especially if you use
    anchovies, but taste and see. Stir in the remaining olive oil,
    garnish with the parsley and serve.

    Serves 4
    Squid will become rubbery if reheated

    Monday, July 31, 2017

    The Thought For Today

    "It was this time in 1929 that the stock market crashed. It crashed because of Wall Street greed. Good thing they fixed that." - David Letterman



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

    Sunday, July 30, 2017

    Saturday, July 29, 2017

    To The Batcave!

    C'mon, you know you really want to make one!

    (And, yes, the cheapest place to find a bust would be garage sales, flea markets and car boot sales.)

    Friday, July 28, 2017

    The Thought For Today

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

    The Super League of Superheroes!!

    The Super League of Superheroes!!

    On an earlier Weird Friday I gave you a Link to the Paranormal Investigation (Ghostbusters) Of NYC. Now here's a Link to the Super League of Superheroes, also in NYC. Maybe it's something in the water?
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 27, 2017

    The Thought For Today

    "That's it! You people have stood in my way long enough. I'm going to clown college!" - Homer Simpson

    How Much Does It Really Cost to Be Batman?

    And Gizmodo answers the question: "How much does it REALLY cost for all of his cool toys?"

    Wednesday, July 26, 2017

    The Thought For Today

    "There's something about flying a kite at night that's very unwholesome." - Marge Simpson

    Holy Funny Bone, Batman!

    Herewith, the top 15 unintentionally funny comic book panels ... at least according to blogger Evil Richard. He has some pretty good picks here, although his blog doesn't completely display some of the panels on my browser. Maybe he could adjust them for all browsers?

    Tuesday, July 25, 2017

    The Thought For Today

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

    Rec: Basque Style Chicken Stew

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Veggie and Chinese Chicken

    1 lb. chicken breast (chopped)
    2 cups chopped cabbage
    1 each red and green pepper (chopped)
    1 white onion (chopped)
    1 teaspoon ground Chinese peppercorn
    1 tablespoon honey
    2 tablespoons soy sauce
    salt to taste
    1 tablespoon diced ginger
    1 to 2 cups chicken soup stock
    2 tablespoons corn starch
    1/4 cup cold water

    Mix all the ingredients in the crockpot (but not the starch
    and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
    hours on HIGH. In the last 30 minutes mix the starch and
    water add to the pot. This will thicken the chicken in the
    crockpot. Serve.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chinese Braised Crockpot Chicken

    1 1/2 lbs.chicken legs or thighs
    3 stalks celery (cubed)
    1 white onion (cubed)
    4 to 6 cloves garlic (crushed)
    1 tablespoon ginger (diced)
    3 to 5 red chilies (diced, optional)
    1 pinch 5 spices powder (optional)
    2 tablespoons light soy sauce
    2 teaspoons sugar
    1 to 2 cups chicken soup stock

    Cut the chicken in bite sized pieces. Mix with the diced
    ginger and red chilies. Add the celery, white onions, garlic
    in to the crockpot. Add in the chicken, and the rest of the
    ingredients. Cook for 6 to 8 hours on LOW.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Sweet And Sour Chicken

    1 1/2 cups baby-cut carrots
    6 large boneless, skinless chicken thighs (about 2 lbs.)
    1/2 teaspoon crushed red pepper flakes
    1 1/3 cups sweet & sour sauce
    1 (20 oz.) can pineapple chunks in juice, drained
    1 (1 lb.) bag frozen stir-fry bell peppers and onions,
    thawed and drained
    6 cups hot, cooked rice

    Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
    sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
    hours or until juice of chicken is no longer pink when centers
    of thickest pieces are cut. Remove chicken from cooker; drain
    and discard liquid from cooker. Return chicken to cooker.
    Pour sweet & sour sauce over chicken; top with pineapple
    and stir-fry vegetables. Cover and cook on HIGH for
    45 to 60 minutes or until carrots are tender. Serve with rice.

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Southwestern Chicken

    1 (15 oz) can whole kernel corn, drained
    1 (11 oz) can Mexicorn, drained
    1 (15 oz) can black beans, rinsed and drained
    1 (16 oz) jar chunky salsa (divided use)
    6 boneless, skinless chicken breast halves, rinsed and dried
    Flour tortillas
    Shredded cheddar cheese

    Combine the cans of corn, beans and half the salsa in
    crockpot. Top with the chicken. Pour remaining sauce
    over. Cover and cook first hour on HIGH, then either
    3 more hours on HIGH or 6 on LOW until meat juices
    run clear. Serve with warm tortillas; top with cheese.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Monday, July 24, 2017

    The Thought For Today

    "When I go to parties, I tend to sit in a corner and watch the avocado dip turn black...It's not really the talking I find so difficult. It's my size. I find, after a certain hour at these things, that people begin setting their drinks on my head." - Dick Cavett

    The Batman At Twitter

    Name: The Batman

    Location: The rooftop behind you.

    Bio: I clean criminal filth from the streets of Gotham. You're welcome.

    He updates frequently.

    Saturday, July 22, 2017


    And, of course, the murderers were never punished...

    Friday, July 21, 2017

    The Thought For The Day

    "The Harvard Law states: Under controlled conditions of light, temperature, humidity, and nutrition, the organism will do as it damn well pleases." - Larry Wall

    Paranormal Investigation of NYC

    Paranormal Investigation of NYC

    It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 20, 2017

    The Thought For Today

    "Miami Beach is where neon goes to die." - Lenny Bruce

    Fred's Home

    Fred's Home

    Fun stuff for the home! I especially love the party and kitchen stuff. Hell, I'm lying - I love all of it.

    Wednesday, July 19, 2017

    The Thought For Today

    "Health experts say hand-washing in public restrooms is on the rise. I think that's just what health experts say when they're arrested for loitering in public restrooms." - Craig Ferguson

    Acme Klein Bottle

    Acme Klein Bottle

    Klein bottles - where the outside is also the inside. I've always been interested in them and the prices aren't bad.

    Tuesday, July 18, 2017

    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

    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

    Rec: Lobster Pizza With Roasted Garlic Pesto

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

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

    Serves 1 to 2
    Refrigerate remainder

    Rec: White Clam Pizza For 2

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

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

    Refrigerate remainder

    Rec: New Orleans Shrimp Pizza

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

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

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

    Rec: Shrimp Alfredo Pizza

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

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

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

    Monday, July 17, 2017

    The Thought For Today

    "Reality is a crutch for people who can't cope with drugs." - Jane Wagner


    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.

    Sunday, July 16, 2017

    Saturday, July 15, 2017

    It's Mandy Maslankowski Day!

    Mandy Day Is Finally Here!
    Many Happy Returns! 

    Friday, July 14, 2017

    The Thought For Today

    "Defining and analyzing humor is a pastime of humorless people." - Robert Benchley

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

    Thursday, July 13, 2017

    The Thought For Today

    My mother used to say, "The older you get, the better you get. Unless you're a banana." - Betty White

    World Government of World Citizens

    A very, very strange Site for a World Passport!:

    "The mandate for the WORLD PASSPORT is Article 13(2) of the Universal Declaration of Human Rights:

    Everyone has the right to leave any country, including his own, and to return to his country.

    The World Passport is a 30 page Machine Readable Travel Document (MRTD*) with alphanumeric code line, scanned-in passport photo and "ghost" security paper with embedded logo, the data page laminated, in 7 languages:
    English, French, Spanish, Russian, Arabic, Chinese and Esperanto.
    Each passport is numbered and each page contains the World Citizen logo as background. Two pages are reserved for affiliate identifications: diplomatic corps, organizations, firms, etc. There are nineteen visa pages. In the inside back cover, there is space for home address, next of kin, doctor, employer, driving license no. and national passport/identity number. The cover is blue with gold lettering."

    Wednesday, July 12, 2017

    The Thought For Today

    "Democracy means that anyone can grow up to be president, and anyone who doesn't grow up can be vice president." - Johnny Carson

    Welcome to CereProc | CereProc

    Welcome to CereProc CereProc

    These are the folks that gave the late Roger Ebert back his voice, so to speak. Have fun playing with the demos.

    Tuesday, July 11, 2017

    The Thought For Today

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

    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

    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

    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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    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

    Rec: Dirty Rice

    2 oz chicken gizzards, rinsed
    1/4 lb chicken livers, rinsed and trimmed
    1 1/2 teaspoons vegetable oil
    1/2 onion, finely chopped
    1 1/2 cloves garlic, minced
    1 cup uncooked white rice
    2 cups chicken broth
    salt to taste
    1/4 teaspoon ground black pepper
    1/8 teaspoon cayenne pepper
    1/2 cup thinly sliced green onions

    Pulse gizzards in a food processor/mixer, then pulse the livers.
    Heat the oil in a large saucepan. Saute the onions and
    gizzards over MEDIUM heat, stirring constantly, until the
    meat begins to brown, about 5 minutes. Add livers and garlic
    and cook, stirring constantly, until brown, about 3 minutes.
    Add rice and stir until coated with oil. Add broth, salt,
    black pepper and cayenne pepper. Bring to a boil, then
    reduce heat and simmer. Cover and cook about 20 minutes,
    until the rice has absorbed all the liquid. Sprinkle with
    green onion and serve.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, July 10, 2017

    The Thought For Today

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

    Happy Birthday Nikola Tesla!

    Sunday, July 09, 2017

    Saturday, July 08, 2017

    How To Hack An Electronic Road Sign

    Remember - I did NOT tell you to go out and do this. It's just a little something that I found at Jalopnik.

    Friday, July 07, 2017

    The Thought For Today

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


    Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 06, 2017

    The Thought For Today

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

    The Generator Blog

    The Generator Blog

    WOW! This guy has collected hundreds (no, I didn't actually count them) of generator Sites on his Blog. He has Links to generators for just about anything that you can think of. So start scrolling down the page and enjoy.

    Wednesday, July 05, 2017

    The Thought For Today

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



    This is the Laughing Squid's Blog for all things squidish. See, I knew that you'ld be interested.

    Tuesday, July 04, 2017

    The Thought For Today

    "The flames kindled on the Fourth of July, 1776, have spread over too much of the globe to be extinguished by the feeble engines of despotism; on the contrary, they will consume these engines and all who work them." - Thomas Jeferson



    Monday, July 03, 2017

    The Thought For Today

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

    Rec: Barbecued Shrimp

    2 lbs. large shrimp in shell
    3/4 cup olive oil
    3 tablespoons lemon juice
    1/4 teaspoon thyme or oregano
    1/4 cup parsley, minced
    1 1/2 teaspoons salt

    Shell shrimp, leaving tails on. Make marinade by
    combining all remaining ingredients. Pour over
    shrimp and refrigerate for 1to 4 hours. Place
    shrimp on skewers. Grill over white hot coals,
    turning once. Cook until brightly pink.

    Serves 4
    Refrigerate remainder
    Can be carefully reheated in microwave

    Rec: Microwave Sausage Stuffed Peppers

    4 green, red or yellow bell peppers
    2 cups cooked white rice
    1 cup corn kernels, frozen or canned
    1/4 cup carrot, shredded
    1 cup chicken or pork sausage
    2 tablespoons green onion, diced
    1/2 cup shredded Monterey Jack or Pepper Jack cheese,
    1/2 cup KC Masterpiece® Original Barbecue Sauce

    Cut tops of peppers off just below the stem and remove
    seeds. Place peppers upright in a microwaveable 8x8 inch
    baking dish. Cover with plastic wrap and microwave on
    HIGH 5 minutes. Set aside, covered, while preparing
    filling. In a large bowl, stir together rice, corn, carrot,
    sausage, green onion and 1/4 cup of the cheese with the
    KC Masterpiece® Original Barbecue Sauce. Spoon 1/4
    of the rice mixture into each pepper. Top with remaining
    cheese. Microwave on HIGH 5 to 7 minutes or until
    peppers are softened and cheese is melted.

    Serves 2 to 4
    Refrigerate remainder
    Peppers will not reheat well in microwave

    Rec: New Orleans Barbecue Shrimp

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

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

    Serves 4 to 6

    Rec: Curried Barbecue Chicken

    2 (2 1/2 - 3 lb.) ready to cook broiler-fryer chickens
    1/2 cup cooking oil
    1 teaspoon grated lime peel
    1/4 cup lime juice
    1 tablespoon grated onion
    1 clove (minced) garlic
    2 teaspoons curry powder
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon cinnamon
    1/2 teaspoon ground coriander
    1/4 teaspoon pepper
    lime slices

    Quarter chickens. Separate wings and drumsticks. Combine
    oil, lime, onion, garlic, curry powder, salt, cumin, coriander,
    cinnamon and pepper. Place chicken in large plastic bag
    set in a deep bowl. Pour marinade mixture over chicken.
    Shake. Close bag. Refrigerate 4 to 6 hours, turning bag
    occasionally to coat chicken evenly. Remove chicken when
    ready. Place pieces bone side down, over medium hot coals.
    Grill about 25 minutes. Turn bone side up and grill until
    done, 15 to 20 minutes more. Brush chicken with marinade
    frequently last 10 minutes. Garnish with lime slices
    and parsley

    Rec: Barbecue Sauce For Ribs, Steak Or Chicken

    4 to 5 lbs. ribs, steak or chicken
    3 cups water
    1 cup red wine vinegar
    1 1/2 cups soy sauce
    1 cup brown sugar
    3 tablespoons garlic, chopped
    6 green onions, chopped
    3 tablespoons sesame oil
    2 to 3 tablespoons minced fresh ginger
    1 to 2 tablespoons honey
    2 tablespoons Tabasco sauce

    Combine all the ingredients in a large bowl. Stir well.
    Arrange ribs, steak or chicken in a shallow glass or
    ceramic pan. Do not use a metal pan. Pour the sauce
    over the meat. Cover and refrigerate 24 to 48 hours.
    Lift the meat from the sauce and place on hot grill.
    Use sauce to baste the meat while it is cooking. Always
    discard remainder of sauce.

    Sunday, July 02, 2017

    Saturday, July 01, 2017



    1. When I forget to go to the grocery store, I will not boil the macaroni necklaces my children made for me in preschool.

    2. When I hear one of my children wake in the middle of the night, I will run upstairs to supervise before he relieves himself in the sink and then creeps into the bathtub to return to sleep.

    3. I will pack the kids' lunch boxes the night before so I don't throw in a slab of frozen lasagna as they're running for the bus. "It'll defrost by lunch. If not, you can suck it like an ice pop."

    4. I will resist the urge to explain to strangers why my son is wearing winter boots, a bathing suit bottom, and an inside-out and backward pajama top. I will be grateful that he is able to dress himself.

    5. I will not tell my children that the Play-Doh dried up just because I don't feel like cleaning up after they use it, even though I know it means I'll spend the evening harvesting the colored stuff from the carpet fibers, chair cushions and the dog's fur.

    6. I will always protect the rights of my children, especially their right to remain silent.

    7. I will learn to accept the outbursts and tantrums as a part of life. After all, I promised to love my husband for better or worse.

    8. When my husband and I go to a restaurant without the kids, I will not roll up his sleeves or move the knives from his reach. I will not accompany him to the bathroom and remind him to wash his hands with soap. If my husband wants dessert at the end of the meal, I will not tell him it depends on his behavior.

    9. When I'm tired of hearing "mommieeeeee!" a thousand times each day, I will resist changing my name to "Please pass the spinach" or "TV is boring, I'd rather read."

    10. I will develop an ability to have a conversation with an adult that doesn't revolve around labor pains or children's toilet habits. I will feel comfortable in the silence that ensues when neither of us can think of any other topic to discuss or remember we can always discuss the weather.

    11. I will be more flexible about children's nutritional requirements by counting the ketchup and green crayon as vegetables.

    12. When my children beg for a pet, I will buy them each a hutch for the dust bunnies that have multiplied under their beds. I will let them name each dust bunny.

    13. I will count how often I repeat the phrase "You'd better listen because I will not repeat myself", until my children actually notice that I have spoken. I will not raise my voice until I have said it at least that many times.

    14. When my kids are older (at least 50), I will explain why they never have any chocolate candy left after Mommy and Daddy "check" their Halloween bags.

    15. I will be a good, fair and loving parent to my children. I will provide them with enriching experiences and opportunities. I will give them a solid foundation on which to build a useful life. After all, they may eventually be responsible for choosing a nursing home for me to live out my final days.

    Friday, June 30, 2017

    The Thought For Today

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


    QUICK! LOOK TO THE SKIES! Too late, we're all dead.

    A global day of education to help protect Earth from asteroids.

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

    Thursday, June 29, 2017

    The Thought For Today

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

    Bacon Infused Vodka

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

    Wednesday, June 28, 2017

    The Thought For Today

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

    How To Turn Cheap Vodka Into the Good Stuff

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

    Tuesday, June 27, 2017

    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

    Monday, June 26, 2017

    The Thought For Today

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

    hat bar

    hat bar

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

    Sunday, June 25, 2017

    Saturday, June 24, 2017

    Demotivational Posters Pictures

    Funny stuff. Just perfect for any early morning.