Echo Fox Three

Saturday, April 25, 2015

Wireless Catalog - Welcome to Wireless Catalog

Wireless Catalog - Welcome to Wireless Catalog

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

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Friday, April 24, 2015

The Thought For Today

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

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

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



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

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

Thursday, April 23, 2015

The Thought For Today

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

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

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

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

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Wednesday, April 22, 2015

The Thought For Today

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

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T-shirt Bordello

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

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Tuesday, April 21, 2015

The Thought For Today

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

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Rec: Cajun Crab Soup

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Soup

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Octopus in Wine and Tomatoe Sauce

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


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

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Rec: Microwave Sausage And Clam Soup

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



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


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

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Rec: Alaska Octopus Gumbo

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


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

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

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Monday, April 20, 2015

The Thought For Today

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

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6DollarShirts.com

6DollarShirts.com


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

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Sunday, April 19, 2015

POOR DEANO!


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Saturday, April 18, 2015

My New Living Will

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


Via Frankie

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Friday, April 17, 2015

The Thought For Today

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

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BOOZE!

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

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

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

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

Thursday, April 16, 2015

The Thought For Today

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

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Bacon Infused Vodka

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

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Wednesday, April 15, 2015

The Thought For Today

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

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How To Turn Cheap Vodka Into the Good Stuff

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

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Tuesday, April 14, 2015

The Thought For Today

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

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Rec: Wild Rice Micro Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Mandarin Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave "Fried" Chicken

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Microwaved Chicken

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chicken Cacciatore

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


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

Serves 5 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, April 13, 2015

The Thought For Today

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

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Modern Drunkard Magazine Online

Modern Drunkard Magazine Online

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

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Sunday, April 12, 2015

POOR DEANO!

Thanks Rob DenBleyker

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Saturday, April 11, 2015

Retropolis

Retropolis

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

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Friday, April 10, 2015

The Thought For Today

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

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The Beerbelly

The Beerbelly

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

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

Thursday, April 09, 2015

The Thought For Today

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

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On Tap - Liquid Beer Enhancer

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

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Wednesday, April 08, 2015

The Thought For Today

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

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Beer Trivia

Beer Trivia

More information on this most wondrous of beverages.

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Tuesday, April 07, 2015

The Thought For Today

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

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

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

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

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Rec: Crockpot Five Alarm Beef Chili

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



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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Australian Shrimp on the Barbie

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


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


Serves 4

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Rec: Crockpot Belgian Roast

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: New Orleans Barbecue Shrimp

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



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



Serves 4 to 6

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Rec: Guinness® Corned Beef

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 06, 2015

The Thought For Today

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

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

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

A Site with excellent beer advice.

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Sunday, April 05, 2015

POOR DEANO!


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Saturday, April 04, 2015

Are you smarter than an atheist? A religious quiz.

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

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Friday, April 03, 2015

The Thought For Today

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

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Passover

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

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

Thursday, April 02, 2015

The Thought For Today

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

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The Hard Truth From Orlando


INDIANA APPROVES PANDORA'S BOX LEGISLATION

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

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

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

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

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

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

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

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

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




  Florida Cracker

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Wednesday, April 01, 2015

ComputerPranks.com: Downloadable Pranks

ComputerPranks.com: Downloadable Pranks

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

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The Top Ten College Pranks of All Time

The Top Ten College Pranks of All Time

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

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April Fools Day On The Web


Enjoy!

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APRIL FOOLS DAY!

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

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Tuesday, March 31, 2015

The Thought For Today

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

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Rec: Kosher Salmon Pancakes

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


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


Serves 2

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Rec: Kosher Sweet & Sour Braised Brisket

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Perfect Matzo Balls

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


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


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



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


Makes 18 to 24 Matzo Balls

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Rec: Kosher Chicken Creole

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




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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Mom's Authentic Kosher Cholent Recipe

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 30, 2015

The Thought For Today

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

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BugMeNot.com

BugMeNot.com

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

Sunday, March 29, 2015

Nutty News Today

Nutty News Today


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

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Saturday, March 28, 2015

It's Crystal Conder Day!

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

 











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Friday, March 27, 2015

The Thought For Today

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

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

Weekly World News The World’s Only Reliable News!


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

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

Thursday, March 26, 2015

The Thought For Today

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

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Free the Nipple Day

YUP - YOU JUST HAD TO LOOK.

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Wednesday, March 25, 2015

The Thought For Today

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

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The Hard Truth From Orlando

Ponchatoula Strawberry Festival

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

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

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

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

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Tuesday, March 24, 2015

The Thought For Today

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

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Rec: Crockpot Scotch Broth Soup

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Redcurrant And Honey Glazed Lamb

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Indian Lamb And Spinach Curry

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


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

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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Persian Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Lamb And Swiss Chard Soup

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, March 23, 2015

The Thought For Today

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

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Zippy the Pinhead

Zippy the Pinhead


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



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Sunday, March 22, 2015

HAPPY BIRTHDAY BILL!

And many happy returns...

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Saturday, March 21, 2015

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

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

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

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Friday, March 20, 2015

The Thought For Today

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

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YouTube - George Washington

YouTube - George Washington


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

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

Thursday, March 19, 2015

The Thought For Today

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

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News Thump

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

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Wednesday, March 18, 2015

The Thought For Today

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

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Main Page - Uncyclopedia, the content-free encyclopedia

Main Page - Uncyclopedia, the content-free encyclopedia

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

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Tuesday, March 17, 2015

The Thought For Today

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

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Rec: Road Kill Stew

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


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

Serves 6
Refrigerate remainder
Reheates in microwave

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Rec: Crockpot Garlic Top Sirloin Pot Roast

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hungarian Goulash

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Swiss Steak

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stroganoff

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 16, 2015

The Thought For Today

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

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The Coalition to Ban Dihydrogen Monoxide

Look it up people...

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Sunday, March 15, 2015

BBspot - RIAA Lawsuit Decision Matrix

BBspot - RIAA Lawsuit Decision Matrix

A little bit of humor about a very unfunny subject.

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Saturday, March 14, 2015

Demotivational Posters Pictures

Funny stuff. Just perfect for any early morning.

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Friday, March 13, 2015

The Thought For Today

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

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Genpets.com - Bioengineered Buddies!

Genpets.com - Bioengineered Buddies!

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

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

Thursday, March 12, 2015

The Thought For Today

"Never moon a werewolf." - Mike Binder

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

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

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

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Wednesday, March 11, 2015

The Thought For Today

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

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Carnivorous Plants!

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

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Tuesday, March 10, 2015

The Thought For Today

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

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Rec: Smoked Salmon And Cole Slaw Donburi

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

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Jambalaya

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




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



Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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

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

Fried Rice Sauce

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Cod And Broccoli Donburi With Teriyaki Sauce

Sauce

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

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Bouillabaisse

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

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Monday, March 09, 2015

The Thought For Today

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

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Live Hermit Crab Kits

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

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Sunday, March 08, 2015

Rare Book Room Includes British Library Works

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

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Saturday, March 07, 2015

For Bibliophiles Everywhere

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

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Friday, March 06, 2015

The Thought For Today

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

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The Klingon Sex Manual by Spiletta42

The Klingon Sex Manual by Spiletta42

Is nothing sacred?

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

Thursday, March 05, 2015

The Thought For Today

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

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

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


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

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Wednesday, March 04, 2015

The Thought For Today

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

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Purim

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

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Tuesday, March 03, 2015

The Thought For Today

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

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Rec: Kosher Sweet And Sour Chicken

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

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

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


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

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 02, 2015

The Thought For Today

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

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

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


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

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Sunday, March 01, 2015

On the Evils of Girl Scout Cookies

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

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Saturday, February 28, 2015

Need to Know Some Knots?

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

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Friday, February 27, 2015

The Thought For Today

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

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Enchanted Works - Unique and Magical Things

Enchanted Works - Unique and Magical Things

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

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

Thursday, February 26, 2015

The Thought For Today

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

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Madhatter Magic Shop

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

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Wednesday, February 25, 2015

The Thought For Today

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

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

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


Fun stuff. Professional grade.

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Tuesday, February 24, 2015

The Thought For Today

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

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Rec: Big Soft Ginger Cookies

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



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


Makes 24 cookies

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Rec: Peanut Butter Cup Cookies

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


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

Makes 40 cookies

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Rec: Spicy Oatmeal Raisin Cookies

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


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

Makes about 36 cookies

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Rec: Simple Swedish Nut Bars

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


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

Makes about 30 cookies

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Rec: Fancy Chocolate Chip Cookies

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


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

Makes 18 cookies

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Monday, February 23, 2015

The Thought For Today

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

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TOD HOLTON SUPER GREEN BERET (1967)

TOD HOLTON SUPER GREEN BERET (1967)

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

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Sunday, February 22, 2015

More Stupid Cat Videos

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

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Saturday, February 21, 2015

Yes, Another Stupid Cat Video

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

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Friday, February 20, 2015

The Thought For Today

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

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

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


Perfect for a Weird Friday.

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

Thursday, February 19, 2015

The Thought For Today

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

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

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

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

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Wednesday, February 18, 2015

The Thought For Today

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

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Islands for Sale, Private Islands, Luxury Real Estate

Islands for Sale, Private Islands, Luxury Real Estate


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

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Tuesday, February 17, 2015

The Thought For Today

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

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Rec: Crockpot Lamb Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Indian Lamb Korma

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Irish Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Lamb Dijon

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Lamb Hot Pot

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 16, 2015

The Thought For Today

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

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Sunday, February 15, 2015

More Romance for the Discerning

Romance cover contributions from grateful Longmire readers.

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

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Saturday, February 14, 2015

Romance for the Discerning

Romance Cover Parodies

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

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Friday, February 13, 2015

The Thought For Today

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

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VERY WEIRD FRIDAY

Weird and very, very, very, very NSFW!

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

Thursday, February 12, 2015

The Thought For Today

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

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HAPPY BIRTHDAY DARWIN!

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

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Wednesday, February 11, 2015

The Thought For Today

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

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Jay Pinkerton.com

Jay Pinkerton.com

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

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Tuesday, February 10, 2015

The Thought For Today

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

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Rec: Chicken Wings In Honey Sauce

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Cordon Bleu

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


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

Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crocked Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Bloody Mary Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Basque Style Chicken Stew

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, February 09, 2015

The Thought For Today

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

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The Borowitz Report .com

http://www.borowitzreport.com/


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

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Sunday, February 08, 2015

adoption centre - bunnyhero labs

adoption centre - bunnyhero labs

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

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Saturday, February 07, 2015

When 3-year-olds Attack

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

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Friday, February 06, 2015

The Thought For Today

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

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EATR: The Vegetarian Robot that Kills : TreeHugger

EATR: The Vegetarian Robot that Kills : TreeHugger


Now, this is a bit weird.

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

Thursday, February 05, 2015

The Thought For Today

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

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Mighty Kite Home

Home


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

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Wednesday, February 04, 2015

The Thought For Today

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

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

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


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

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Tuesday, February 03, 2015

The Thought For Today

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

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Rec: Sushi Pizza

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

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Rec: Lobster Pizza With Roasted Garlic Pesto

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


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


Serves 1 to 2
Refrigerate remainder

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Rec: White Clam Pizza For 2

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


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


Refrigerate remainder

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Rec: New Orleans Shrimp Pizza

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


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


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

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