Echo Fox Three

Thursday, November 20, 2014

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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pepper spray ring, self defense ring, pepper ring defense, stunning pepper spray ring, oc pepper spray ring


Just in time for Thanksgiving and Xmas. To give as a gift or to use on obnoxious relatives.

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Wednesday, November 19, 2014

The Thought For Today

"There is not a man in America who has not had a secret ambition to boot an infant." - W.C.Fields

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Chuck Norris Facts

Chuck Norris Facts

Read and learn true wisdom about The Master. And have a couple of laughs. Even 'he' loves this Site.

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Tuesday, November 18, 2014

The Thought For Today

"If it looks like a duck, walks like a duck, talks like a duck, it probably needs a little more time in the microwave." —  Lori Dowdy

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How To Shuck Oysters

File this under, Things You Should Know.

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How To Clean Fish

File this under, Things You Should Know.

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How To Open Clams

File this under, Things You Should Know.

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Monday, November 17, 2014

The Thought For Today

"Just think how stupid the average person is,and then realize that half of them are even stupider!" - George Carlin

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Disposable Temporary E-Mail Address

Disposable Temporary E-Mail Address

"Why do you need Temporary Email? Maybe you need to register at a website and don't want to give out your personal email address. Or, Perhaps you are working at a Trade Show and want to create a Custom Temporary Email address for a week. The uses are endless." And these are just some of the legal ones. Have fun, and when questioned by the cops, I have no idea who you are.

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Sunday, November 16, 2014

POOR DEANO!


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Saturday, November 15, 2014

Overheard in Athens

There are many "over heard" sites. Just run "overheardin" through a search engine and you'll come across quite a few. This one from Athens, Georgia, which centers around college kids, is the funniest. (I wouldn't mind a little translation on the Dublin site, though. And it would be nice to know what a "Sorostitute" is in Athens.)

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Friday, November 14, 2014

The Thought For Today

"Go to Heaven for the climate, Hell for the company."  -  Mark Twain

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Welcome to Improbable Island

Welcome to Improbable Island


Well it's Weird Friday again and I have no idea what to say about this Post, so I'll quote them. "You've been drafted into a war against a machine called the Improbability Drive. It lives somewhere in the jungle, over there. Improbability is leaking out of this bloody thing like radiation, so we've got to blow it up. The whole war is being televised, you've noticed the cameras already, so try not to do anything stupid while the world watches. Your head hurts because the guys who burst into your living room with sticks and a great big sack probably hit you a bit too hard, and you might have landed badly when they tossed you out of the plane. You survived the fall without a parachute because of the Improbability Bubble surrounding the island, which makes the air notably denser about forty feet above sea level. You're naked and unarmed because everything that penetrates the Improbability Bubble gets changed in rather amusing ways, and we didn't want to take that risk. There's blood on my boots because I came across some monsters on the way over here - yes, monsters, stop gawping, you'll get used to them - and you'll either pick up the rest as you go along, or you'll die in a very entertaining fashion." She smiles. "Either way, it'll make for great television."

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

Thursday, November 13, 2014

The Thought For Today

"Anytime I see something screech across a room and latch onto someone's neck, and the guy screams and tries to get it off, I have to laugh, because what IS that thing?!" - Jack Handey

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WTF?!

WTF?!

"Welcome! You've stumbled into WTF?! - a WoW inspired side-scrolling Flash-based RPG." Looks like fun.

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Wednesday, November 12, 2014

The Thought For Today

"I would like to deny all allegations by Bob Hope that during my last game of golf, I hit an eagle, a birdie, an elk, and a moose." - Gerald Ford

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Get Off My Lawn!

FREE of course. "The neighborhood kids are on your lawn again, and it's time to take action. And that action is murder." Rated 4.3 out of 5. And did I remember to say FREE?

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Tuesday, November 11, 2014

The Thought For Today

"Yet each man kills the thing he loves, from all let this be heard. Some does it with a bitter look, some with a flattering word. The coward does it with a kiss the brave man with the sword." - Oscar Wilde

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Veterans Day

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

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Monday, November 10, 2014

The Thought For Today

"Keep love in your heart. A life without it is like a sunless garden when the flowers are dead. The consciousness of loving and being loved brings a warmth and richness to life that nothing else can bring." - Oscar Fingal O'Flahertie Wills Wilde

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The Art Of War, by Sun Tzu

You've seen it in the stores and you've waited for the movie. Sorry, there is no movie. But don't be disappointed because now you can download it from Project Gutenberg for free. With no charge even. Get a copy for YOUR library and get ready to conquer the world.

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Sunday, November 09, 2014

POOR DEANO!


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Saturday, November 08, 2014

SPLITREASON.COM - Gear for Geeks and Gamers

SPLITREASON.COM - Gear for Geeks and Gamers


Some fun stuff at good prices. My favorite T-shirt? Zombie Day At The Mall. Though Skynet Development Team is a close second.

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Friday, November 07, 2014

The Thought For Today

"I don't like to commit myself about heaven and hell - you see, I have friends in both places." - Mark Twain

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Hanttula.com Presents the { Circus of Disemboweled Plush Toys }

Hanttula.com Presents the { Circus of Disemboweled Plush Toys }

It's another Weird Friday and this is. This is. Weird!

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

Thursday, November 06, 2014

The Thought For Today

"We've all been blessed with God-given talents. Mine just happens to be beating people up." - Sugar Ray Leonard

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The Worst Things For Sale

Most of which seem to be for sale at Amazon. And these are VERY bad.


http://theworstthingsforsale.com/

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Wednesday, November 05, 2014

The Thought For Today

"English? Who needs that? I'm never going to England." - Homer Simpson

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HAPPY GUY FAWKES NIGHT!

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

Time for the traditional bonfire and fireworks!

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Tuesday, November 04, 2014

The Thought For Today

"Eat the rich — the poor are tough and stringy." - Anon

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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, November 03, 2014

The Thought For Today

"I would love to speak a foreign language but I can't. So I grew hair under my arms instead." - Sue Kolinsky

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Carnivorous Plant Nursery

YEAH! Meat eaters one and all.

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Sunday, November 02, 2014

POOR DEANO!



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Saturday, November 01, 2014

How to Build a Pencil Crossbow

How to Build a Pencil Crossbow


Let the Office Wars begin!

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Friday, October 31, 2014

The Thought For Today






"Nothing on Earth so beautiful as the final haul on Halloween night." - Steve Almond

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Halloween - Wikipedia, the free encyclopedia

Halloween - Wikipedia, the free encyclopedia

Halloween - everything that you ever wanted to know but were AFRAID to ask. You might even find a few surprises here.

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IT'S HALLOWEEN!

ENJOY THE CARD!

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






Thursday, October 30, 2014

The Thought For Today

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

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Urban Legends Reference Pages: Holidays (Halloween Legends)

Urban Legends Reference Pages: Holidays (Halloween Legends)

Just in time for Halloween. What's the truth about Halloween candy being poisoned by crazy people? Or pins and razor blades being put in treats? Well, start reading and find out the facts.

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Wednesday, October 29, 2014

The Thought For Today

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

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Death and Dementia

Keeping with the Halloween motif......the name of the site says it all. Lots of links to keep busy for a while.

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Tuesday, October 28, 2014

The Thought For Today

“My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked.”  ― Winston Churchill

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Halloween Drink and Cocktail Recipes

Halloween Drink and Cocktail Recipes

And for you older ghosts and ghoulies out there...

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FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

Instead of just giving you two or three Halloween recipes, here's a full page of them. Enjoy!

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Monday, October 27, 2014

The Thought For Today

"Everything is changing. People are taking their comedians seriously and the politicians as a joke." - Will Rogers

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DarkLinks 2010 Halloween Links

Almost Halloween. Sad, but the Christmas stuff is already in the stores. So, before it's over, check out the DarkLinks 2010 link page. Another thing that sucks, the marathon horror movies on the cable channels will soon end too. For some more B flicks check www.badmovies.org. And for other oddities, check: http://www.hauntedcuriosities.com/ and http://www.arkhambazaar.com/

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Sunday, October 26, 2014

POOR DEANO!


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Saturday, October 25, 2014

TV Horror Hosts - Part 6

They moved to the net.

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TV Horror Hosts - Part 5

A few links from Web Ring.

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Friday, October 24, 2014

The Thought For Today

"An intellectual is someone who has found something more interesting than sex." - Edgar Wallace

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YouTube - Happy Tree Friends - Remains To Be Seen

YouTube - Happy Tree Friends - Remains To Be Seen


With Halloween almost here, let's go trick or treat with the Happy Tree Friends. Or not!

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

Thursday, October 23, 2014

The Thought For Today

Russia has announced it's holding its annual beauty pageant for nuclear power plant workers. Apparently last year's winner had the most beautiful three eyes they've ever seen." - Conan O'Brien

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TV Horror Hosts - Part 3

Part 3 of the series.





Damn I MISS MST3K!

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TV Horror Hosts - Part 4

Local flair, but some good stuff.

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Wednesday, October 22, 2014

The Thought For Today

"My definition of a free society is a society where it is safe to be unpopular." - Adlai Stevenson

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TV Horror Hosts - Part 2

Part 2 in my series of paying homage to the TV Horror Hosts of years past.

Did you know, the first TV Horror Host was Maila Numi aka Vampira in 1954. Her amazing hourglass figure was more pronounces because she had her lower ribs removed. Her show was cancelled after a year because she wanted to get paid and the TV station (KABC) countered with a demand that they owned the rights to the character.

Vampira probably would have been forgotten if not for Ed Wood and his famous Plan 9 From Outer Space.

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TV Horror Hosts - Part 1

After reading an article in the HorrorHound magazine, I'm feeling a bit nostalgic. They ran a short bit on the TV horror hosts of years past. I remember the days long gone when I used to wait anxiously for late Saturday night to flip on Channel 3 in Philadelphia to watch "Saturday Night Dead" hosted by Stella, the giant cleavage femme fatal whose campiness and low cut, skin tight black gowns got all teenage boys cranked up and then she hosted some of the best B films ever made. And before her time, of course, was Dr. Shock. Back in the day when I watched these demented creatures on a console TV which pulled in about 10 or 12 channels from the antenna on the roof.

The video age slowly killed these icons. The early mom and pop video stores of the '80s had great selections of genere film and B films, which were killed by the big box rental places, which are now all closing due to the internet. And I do find the internet to be a great source to find rare gems, but the net can never replace the iconic horror host. Even now, with 200+ channels from my satellite TV and a horror channel (Chiller), none of them have a decent Friday or Saturday night line up of great B horror/SF films with a schlock host. Damn wished they did. I'd put down the computer to watch it.

All that being said, the above link is the first of 4 or 5 places I've found on the web that pay homage to the great TV Horror Hosts of days past.

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Tuesday, October 21, 2014

The Thought For Today

"Just between you and me, I think "everything" bagels are making a lot of promises they can’t keep." - Kevin Tor

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Rec: Chinese Crockpot Beef Pie

1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste



Brown ground beef with diced peppers and onion. Drain well.
Place ground beef mixture in crock pot. Toss diced potato
with melted butter to coat and add to crockpot; add whole
kernel corn and creamed corn. Salt and pepper to taste.
Cover and cook on LOW for 7 to 9 hours. Taste and adjust
seasonings.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Roast Cuban Style

6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 Cup orange juice
juice of 2 limes
2 large onions sliced
4 garlic cloves minced
6 Tablespoons oil
1/2 Cup dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 teaspoons salt
1 teaspoon pepper





Cut a pocket lengthwise in center of beef, leaving opposite
ends closed. Mix chorizo, ham and bacon and stuff the pocket
with it. Tie meat to close. Mix orange juice, lime juice, garlic,
pepper, onion, bay leaves, parsley and peppers. Pour over
roast and marinate at least 2 hours or overnight. After
marinating, brown roast on all sides, in a heavy pan. Add
roast to crockpot. Add sherry and marinating liquid.Cook
over LOW heat 8 hours. Strain the sauce and serve with
the roast.



Feeds 10 to 12
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot No Peek Beef

2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 Cup dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms



Combine all ingredients in the crockpot. Stir well to mix.
Cover and cook on LOW for 8 to 10 hours. Serve over
noodles or rice.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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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: Microwave Meatloaf

Meatloaf

1 1/2 lbs lean ground beef or ground turkey
8 ozs tomatoe sauce
1 egg, slightly beaten
1 cup quick-cooking rolled oats
1/4 cup minced onions
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper

Sauce

1/3 cup catsup
1 teaspoon worcestershire sauce
1 tablespoon brown sugar


Combine meatloaf ingredients in a bowl and mix with
(clean) hands until well mixed. Pat into a 9 x 5 microwave
loaf pan. Cook in microwave on HIGH 6 minutes. While
cooking, combine sauce elements into small bowl and
whisk until mixed. At the end of the 6 minutes pour
sauce over the loaf and continue cooking on HIGH for an
additional 5 to 7 minutes. (For a firmer loaf, decrease
tomato sauce to 6 ozs).

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, October 20, 2014

The Thought For Today

"It's not hard to tell we was poor -- when you saw the toilet paper dryin' on the clothesline." - George Lindsey

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Horror Find

Another good one for the Halloween theme.

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Sunday, October 19, 2014

POOR DEANO!


Saturday, October 18, 2014

Ten Spooky Short Shorts

What's a short short? It's a very short story that still supposed to have the classic short story elements of protagonist, conflict, obstacles or complications, and resolution. Short shorts are also known as flash fiction, sudden fiction, microfiction, micro-story and postcard fiction. Here at NPR are ten seasonal tales by various radio types and writers, including Stardust's Neil Gaiman. (And who is more appropriate to showcase for Halloween than Gaiman?)

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Friday, October 17, 2014

The Thought For Today

"America...just a nation of two hundred million used car salesmen with all the money we need to buy guns and no qualms about killing anybody else in the world who tries to make us uncomfortable." - Hunter S. Thompson

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MYPETZOMBIES.COM

MYPETZOMBIES.COM

I'm at a loss for words. Feel free to share this with friends and loved ones. And before you ask, I have NO idea how I'm going to top this. Frankie loved this Site. Birthday presents for the hard to buy for. And Halloween is almost here. Better hurry and order.

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

Thursday, October 16, 2014

The Thought For Today

Lady: "Are you really a man?"

WC: "Well, I've been called other things." - W.C.Fields

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MAKE: Blog: Halloween links - over 250 things to make, hack, build and do for "DIY Halloween"

MAKE: Blog: Halloween links - over 250 things to make, hack, build and do for "DIY Halloween"

Halloween heaven for the Do It Yourselfer. Better get started.

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Wednesday, October 15, 2014

The Thought For Today

"Have you ever noticed? Anybody going slower than you is an idiot, and anyone going faster than you is a maniac." - George Carlin

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SHARK! Jammies

Not cheap but they'll double as a Halloween costume.

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Tuesday, October 14, 2014

The Thought For Today

"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat." - Robert Fuoss

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Rec: Microwave Donburi Chicken, Egg & Oyako Sauce

4 cups warm steamed rice
1 lb. chicken breast, skinless, boneless and cut into 2-inch strips
2 cups onion, sliced in 1/2 inch chunks
1 1/2 cups carrots, cut in half moon shapes
1 cup mushroom, sliced in half
2 cups watercress sprigs, cut 1 inch long
4 eggs, beaten

Sauce
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon white wine



Mix the ingredients in a 3-quart casserole, and stir
until the sugar dissolves. Add the onion, carrots, and
mushrooms and place the chicken slices on top. Spoon
the Oyako Sauce over the vegetables and chicken.
Cover with a vented microwave lid. Cook on HIGH
(1200W) for 9 to 10 minutes. When the chicken is
cooked, pour the beaten eggs over the top and cover.
Cook on HIGH (1200W) for another 2 to 3 minutes or
until the eggs are done. Take the casserole out and
add the watercress. In serving bowls, spoon in the rice
and spoon the Oyako mix on top.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Veggie and Chinese Chicken

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Chinese Braised Crockpot Chicken

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Sweet And Sour Chicken

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



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


Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Southwestern Chicken

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, October 13, 2014

The Thought For Today

"A committee is a group that keeps minutes and loses hours." - Milton Berle

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Frightbytes Virtual Haunted House Halloween Ghost Stories

Frightbytes Virtual Haunted House Halloween Ghost Stories

IT'S ALMOST TIME!

P.S. Scroll down to the bottom of the page for a couple of fun(?) interactive novels.

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Sunday, October 12, 2014

It's Christopher Columbus Day!

Read before you celebrate: http://theoatmeal.com/comics/columbus_day

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WORLD ZOMBIE DAY

And now a holiday for all you Living Impaired (they hate the "Z" word) folks.

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Saturday, October 11, 2014

Halloween Online

Halloween Online

The official magazine of Halloween.

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Friday, October 10, 2014

The Thought For Today

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

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Welcome to Vampire.com

Welcome to Vampire.com


Well it's red and comes in bottles. I THINK that it's wine. For those truely UNEXPECTED Halloween guests. Good luck.

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

Thursday, October 09, 2014

The Thought For Today

"I'm not into working out. My philosophy: No pain, no pain." - Carol Leifer

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You Too Can Be A Flaming Carrot!

"Nothing would make a parent prouder than to hear their child proclaim, "Mommy! Daddy! When I grow up, I want to be a Flaming Carrot!" Now, I'm sure some of you are all grown-up now, but still have yet to accomplish those dreams. Well it's time to take said dreams off the backburner and make them a reality!" You still have plenty of time until halloween, so get started!

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Wednesday, October 08, 2014

The Thought For Today

"Advertising: The science of arresting the human intelligence long enough to get money from it." - Stephen Leacock

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Halloween Decorations, Props, Costumes, Masks, - Frightcatalog.com!

Halloween Decorations, Props, Costumes, Masks, - Frightcatalog.com!

It's almost time. Better order now. Good prices. Now, let's see - who or what do I want to be this year?

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Tuesday, October 07, 2014

The Thought For Today

"The discovery of a new dish does more for human happiness than the discovery of a new star. " - Anthelme Brillat-Savarin

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Rec: Hearty Tuna Chowder

2 tablespoons butter or margarine
1/4 cup each, chopped celery, onion and green pepper
2 medium potatoes, cut in small cubes
1 can or package tuna in water (7 oz), undrained
3 slices cooked bacon, crumbled (optional)
3 tablespoons flour
1 cup vegetable or chicken broth
1 can whole kernel corn, drained
1 cup evaporated milk or half and half
salt and pepper to taste
1 cup shredded Cheddar cheese


Melt butter or margarine in a non-stick saucepan over
medium low heat. Saute celery, onion, green pepper and
potatoes for about 10 minutes. Stir flour into the mixture
and cook another 3 minutes; add tuna, bacon and broth. Stir
until smooth and thickened. Add corn and transfer mixture
to crockpot. Cover and cook on LOW for 4 hours. Add milk,
cheese and salt and pepper to taste. Cook on HIGH for another
20 to 30 minutes.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Catfish In Ginger Sauce

1/2 cup chopped green onions
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1/8 teaspoon cayenne pepper
4 (6 oz) catfish fillets



In a 2 cup microwave bowl, combine the onions, oil and
ginger. Microwave, uncovered, on HIGH for 1 1/2 minutes
or until onions are tender. In small bowl, combine the
cornstarch and water until smooth. Stir in the broth,
soy sauce, vinegar and cayenne. Stir into onion mixture.
Microwave, uncovered, at MEDIUM HIGH for 2 to 3
minutes, stirring after each minute, until sauce comes to
a boil. Place catfish in a microwave 3 qt. dish and pour
sauce over the fish. Cover and microwave on HIGH for
5 to 6 minutes or until fish flakes easily with a fork.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Scallops Poulette

1/4 cup butter or margarine
1 tablespoon minced onion
2 tablespoons all-purpose flour
1 (4 ounce) can sliced mushrooms, drained
1/4 cup white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound bay scallops
1 bay leaf
2 teaspoons lemon juice
1/2 cup milk, light cream, or evaporated milk
1 egg yolk
1 tablespoon chopped fresh parsley



Combine butter and onion in a 2-quart, microwave-safe
casserole. Cover, and microwave on HIGH for 2 minutes.
Stir in flour until well blended, then stir in mushrooms,
wine, salt, pepper, scallops, bay leaf, and lemon juice.
Recover, and microwave on HIGH for 6 minutes, or until
the scallops turn opaque. Remove and discard the bay leaf.
In a small bowl, stir together the milk and egg yolk until
combined. Stir the hot liquid from the scallops, about 1
tablespoon at a time into the milk mixture. When
combined, stir the sauce back into the scallops. Cover,
and microwave on HIGH for 2 minutes, then stir, and
microwave for another 3 minutes. Sprinkle with parsley
before serving.



Serves 4

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Rec: Saucy Lemon Shrimp

1 1/2 lbs uncooked large shrimp, peeled, deveined, tails on
1/2 teaspoon black pepper
1/2 cup (1 stick) butter, thinly sliced
juice and zest of 2 lemons
1 tablespoon fresh chopped parsley


Put the shrimp in a single layer in a microwave baking
dish. Season with the pepper then top with the butter,
lemon zest and parsley. Pour the lemon juice into the
baking dish. Cook on MEDIUM HIGH for 3 1/2 minutes or
until the shrimp are pink and cooked through.

Serves 4 to 6
Refrigerate remainder
Can be reheated next day in microwave
Do not over heat or shrimp will become rubbery

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Rec: Crab Mornay

2 cups basic white sauce
2 cups cooked crab meat
1/2 lb Swiss cheese, grated

Basic White Sauce
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups milk


Microwave butter 30 seconds on HIGH. Blend in flour and salt,
gradually stir in milk. Microwave 4 1/2 minutes total on HIGH
or until mixture boils and thickens, stirring twice during
last half of cooking time.

Layer 1/2 of the crab meat, white sauce and cheese into an
8" by 8" baking dish. Repeat with a second layer. Microwave
8-10 minutes on MEDIUM-HIGH.

Can be prepared a day ahead of time, stored in refrigerator
and heated later
Serves 5 to 6
Refrigerate remainder, not that there's going to be any
Can be reheated in microwave - see above

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Monday, October 06, 2014

The Thought For Today

"'Tis more blessed to give than to receive; for example, wedding presents." - H.L. Mencken

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Halloween Costumes, Costume Accessories & Costume Ideas!

Look Ma! Plenty more costumes, in plenty of time for Halloween. So start your buying.

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Sunday, October 05, 2014

POOR DEANO!


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Saturday, October 04, 2014

IT'S ARLYNE RZEPECKI DAY!

HERE'S A TIP OF THE HAT FROM ME TO
YOU, ARLYNE, AND BE SURE TO DROP
IN IF YOU GET DOWN THIS WAY.




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Friday, October 03, 2014

The Thought For Today







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

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Yom Kippur

From sunset on 3OCT14 to sunset 4OCT14.

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

Thursday, October 02, 2014

The Thought For Today

"Now they show you how detergents take out bloodstains, a pretty violent image there. I think if you've got a T-shirt with a bloodstain all over it, maybe laundry isn't your biggest problem. Maybe you should get rid of the body before you do the wash." - Jerry Seinfeld

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Star Trek Costumes & Party Supplies - Buy Star Trek Halloween Costumes

Star Trek Costumes & Party Supplies - Buy Star Trek Halloween Costumes


One of the best places for Star Trek costumes.

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Wednesday, October 01, 2014

The Thought For Today

"I've been accused of vulgarity. I say that's bullshit." - Mel Brooks

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Halloween Costumes for Adults, Teens, and Kids Factory Direct from ImportCostumes.com!

Halloween Costumes for Adults, Teens, and Kids Factory Direct from ImportCostumes.com!

You can never have too many masks and costumes, especially for those late night mini-mart cash withdrawals.

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Tuesday, September 30, 2014

The Thought For Today

"A bum came up to me saying "I haven't eaten in two days!" I said, "You should force yourself!" - Henny Youngman

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Rec: Ultimate Cheeseburger

2 pounds cold freshly ground beef chuck, 80 percent lean
1/3 cup ice-cold water
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
4 to 5 ounces cold Cheddar, Swiss, jack, or blue cheese, shredded or crumbled
Butter for the rolls (optional)
6 crusty yet soft rolls, such as kaiser, split


Light a grill for direct medium-high heat, about 425 degrees F. Using your hands and a light touch, mix together the beef, water, salt, pepper, and cheese. Gently shape into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat with oil. Put the burgers directly over the heat, cover, and grill for 7 minutes, flipping after about 4 minutes for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done. Avoid pressing down on the burgers, which squeezes out moisture and makes them dry. If you like, butter the rolls before grilling. Grill the rolls, cut sides down, directly over the heat until toasted, about 1 minute. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

Serves 6

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Rec: Meatball Subs

1 clove garlic
1/2 cup fresh parsley leaves
4 ozs Parmesan cheese, cut into chunks
1 medium onion, halved
1 lb lean ground beef or turkey
1/2 cup fresh bread crumbs
1 egg, lightly beaten
Salt and pepper, to taste
4 cups tomato sauce or bottled spaghetti sauce
4 sub rolls



With a food processor running, put the garlic, parsley,
and Parmesan through the feed tube. When they are
finely chopped, add the onion and process until grated.
Transfer to a large bowl. Add the beef, bread crumbs,
egg, salt, and pepper. Form the mixture into 12
meatballs. In a large saucepan, bring the tomato
sauce to a boil. Add the meatballs and let the sauce
return to a boil. Simmer gently for 30 minutes,
turning the meatballs in the pan, or until they are
cooked through. Halve the sub rolls, though not all
the way through. Toast them until golden. Spoon
the meatballs into the rolls, add sauce, and serve
at once.


Serves 4
If not serving all at once, refrigerate meatballs and sauce
Can be reheated in microwave

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Rec: Reuben Sandwich

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



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

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Rec: Submarine Sandwich

1 Cup Creamy Coleslaw
2 Tablespoons Prepared Horseradish
4 Hoagie Buns, Halved
8 Ounces Deli Style Roast Beef
8 Ounces American Cheese
1 Large Tomato Sliced
4 Fresh Lettuce Leaves



In a large mixing bowl stir together coleslaw and horseradish. Spread about ¼ mixture on the bottom half of each hoagie bun. Layer on ¼ sliced roast beef, 2 slices American cheese, 2 slices tomato, and 1 lettuce leaf. Top with bun and enjoy.

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Rec: Bacon Wrapped Hamburgers

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



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


Serves 6

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Monday, September 29, 2014

The Thought For Today

"You have a cough ? Go home tonight, eat a whole box of Ex-Lax, tomorrow you'll be afraid to cough." - Pearl Williams

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Because Inquiring Minds Want To Know

Concerning one of the most important things in America, via Gizmodo.

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Sunday, September 28, 2014

POOR DEANO!


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Saturday, September 27, 2014

Paraprosdokians

PARAPROSDOKIANS are figures of speech in which the latter part of a sentence or phrase is surprising or unexpected; frequently humorous. (Winston Churchill loved them)
1. Where there's a will, I want to be in it.
2. The last thing I want to do is hurt you. But it's still on my list.
3. Since light travels faster than sound, some people appear bright until you hear them speak.
4. If I agreed with you, we'd both be wrong.
5. We never really grow up, we only learn how to act in public.
6. War does not determine who is right - only who is left..
7. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
8. They begin the evening news with 'Good Evening,' then proceed to tell you why it isn't.
9. To steal ideas from one person is plagiarism. To steal from many is research.
10. Buses stop in bus stations. Trains stop in train stations. On my desk is a work station.
11. I thought I wanted a career. Turns out I just wanted paychecks.
12. In filling out an application, where it says, 'In case of emergency, notify:' I put 'DOCTOR.'
13. I didn't say it was your fault, I said I was blaming you.
14. Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
15. Behind every successful man is his woman. Behind the fall of a successful man is usually another woman.
16. A clear conscience is the sign of a fuzzy memory.
17. You do not need a parachute to skydive. You only need a parachute to skydive twice.
18. Money can't buy happiness, but it sure makes misery easier to live with.
19. There's a fine line between cuddling and holding someone down so they can't get away.
20. I used to be indecisive. Now I'm not so sure.
21. You're never too old to learn something stupid.
22. To be sure of hitting the target, shoot first and call whatever you hit the target.
23. Nostalgia isn't what it used to be.
24. Change is inevitable, except from a vending machine.
25. Going to church doesn't make you a Christian any more than standing in a garage makes you a car.
26. Where there's a will, there are relatives.

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Friday, September 26, 2014

The Thought For Today

I date this girl for two years -- and then the nagging starts: "I wanna know your name." - Mike Binder

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Lizard-ville > Home

Lizard-ville > Home

Welcome to another Weird Friday and beautiful Lizard-Ville. Come see the world of a 18 year old girl who can talk lizards into letting her dress them and pose them for photographs.

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

Thursday, September 25, 2014

The Thought For Today

Hangman: "Have you any last wish?"
WC: "Yes, I'd like to see Paris before I die."(pause)
"Philadelphia will do." - W.C.Fields

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Chocolate Ammo, Chocolate Guns & More - www.ChocolateWeapons.com

Chocolate Ammo, Chocolate Guns & More - www.ChocolateWeapons.com


I don't need to say a thing...

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Wednesday, September 24, 2014

The Thought For Today

"If love means never having to say you're sorry, then marriage means always having to say everything twice." - Estelle Getty

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Rosh Hashanah

It begins at sunset tonight and runs until sunset on the 26th. Be sure to spend it with friends and family. (Remember to party like it's 5775!)


"May you immediately be inscribed and sealed for a Good Year and for a Good and Peaceful Life"

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Tuesday, September 23, 2014

The Thought For Today

"I love cats... they taste just like chicken." - Anon

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Rec: Jambalaya Pasta

2 oz. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
3 tablespoons Cajun Spice Blend
4 oz. red, yellow, green peppers, cut into thin strips
4 oz. red onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 tablespoon blanched garlic, minced
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
4 oz. Roma Tomatoes, diced 1" pieces
1 1/2 cups Spicy Chicken-Seafood Broth
1 tablespoons chopped parsley
1 lb. Linguini Pasta (fresh)




Heat the olive oil in a large sauté pan. Place the chicken
into a clean mixing bowl. Sprinkle the 2/3 of the Cajun
Spice over the chicken and into the bowl. Gently toss
the chicken until each piece is evenly coated with the
spice.· Add the chicken into the sauté pan and cook until
it is about half done. Add the peppers, onions and shrimp
into the pan. Cook until the shrimp are about half done.
Add the garlic into the pan. Season all of the ingredients
with kosher salt, ground black pepper, and a little more
Cajun Spice. Add the diced tomatoes and chicken-seafood
broth into the sauté pan. Gently stir the ingredients
together. Continue to cook until the chicken and shrimp
are done, and the vegetables are tender.· Drop the pasta
into boiling salted water, and cook until “al dente.” Place
the pasta into serving bowls. Spoon the jambalaya over
the pasta. Garnish with a sprinkle of freshly chopped parsley.



Serves 2
Refrigerate remainder
Can be reheated in microwave

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Rec: Chicken Livers Supreme

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/4 cup butter
1 lb chicken livers, halved
2 to 3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme


In a 2 1/2 quart casserole, combine mushrooms, onion and
butter. Cover and microwave on HIGH 4 to 5 minutes, stirring
once, until onion and mushrooms are tender. Toss livers with
flour, salt, pepper and thyme and stir in. Cover and cook on
HIGH 3 minutes and on MEDIUM 6 to 8 minutes, stirring twice,
until livers are tender. Best served over rice.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Chicken And Okra Gumbo

1/2 chicken (about 1 lb)
1 onion, chopped
2 stalks celery, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1/2 (15-ounce) can diced tomatoes
1 sprigs thyme
1 bay leaf
2 cups chopped fresh okra
salt and freshly ground black pepper to taste
hot sauce to taste


In a large pot over medium-high heat, add the chicken
and cover with water. Add the onions, celery, bell pepper,
and garlic and simmer for 15 minutes. Remove the
chicken from the pot and allow it to cool. When the
chicken is cool enough to handle, remove the skin and
bones. Shred the meat and set aside. Add the tomatoes,
thyme, bay leaf, and okra to the broth in the pot.
Simmer for 5 minutes. Add the shredded chicken to the
pot. Season with salt, pepper, and a dash of hot sauce.
Just before serving, remove the bay leaf.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Dirty Rice

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Barbecue Chicken

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



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

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Monday, September 22, 2014

The Thought For Today

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

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Tokyoflash Japan

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

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Sunday, September 21, 2014

POOR DEANO!


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Saturday, September 20, 2014

Amazon.com: shocking pranks: Toys & Games

Amazon.com: shocking pranks: Toys & Games


More toys!

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Friday, September 19, 2014

The Thought For Today

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

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IT'S HERE!

ARRRRRRRRRRRRRRRRRRRRRR!

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

Thursday, September 18, 2014

The Thought For Today

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

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MSN Namen or MSN Names: Male Pirate names

MSN Namen or MSN Names: Male Pirate names

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

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Wednesday, September 17, 2014

The Thought For Today

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

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Talk Like A Pirate Day - September 19

Talk Like A Pirate Day - September 19

IT'S COMING!

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Tuesday, September 16, 2014

The Thought For Today

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

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Rec: Split-Second Shrimp

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: St. Joseph Seafood

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crab Stuffed Mushrooms

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


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

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

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Rec: Lemon-Garlic Roast Salmon on New Potatoes

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Enchiladas Verde

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



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



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, September 15, 2014

The Thought For Today

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

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You Are Very Cold, and This Feels Like an Adventure

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

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Sunday, September 14, 2014

POOR DEANO!

 

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Saturday, September 13, 2014

And Now, the Human Sling-Shot Joyride

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

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Friday, September 12, 2014

The Thought For Today

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

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Global Female Condom Day

Yes they exist and, yes, it exists.

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

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

Thursday, September 11, 2014

The Thought For Today

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

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YouTube - Festo Air_ray

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

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Wednesday, September 10, 2014

The Thought For Today

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

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AirJelly by Festo, A Radio Controlled Airborne Jellyfish

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

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

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Tuesday, September 09, 2014

The Thought For Today

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

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Rec: Crock Pot Hearty Vegetarian Hobo Soup

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


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



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Cold Cucumber Soup

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


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

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

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Rec: Gazpacho

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



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


Serves 4 to 6
Refrigerate remainder

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Rec: Microwave Butternut Soup

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



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


Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Minestrone Soup

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, September 08, 2014

The Thought For Today

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

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Iron Sky

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

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Sunday, September 07, 2014

POOR DEANO!


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Saturday, September 06, 2014

Extreme Pug Skydiving

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

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Friday, September 05, 2014

The Thought For Today

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

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Agnoistrology

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

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

Thursday, September 04, 2014

The Thought For Today

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

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ASIFA-Hollywood Animation Archive Project Blog

ASIFA-Hollywood Animation Archive Project Blog

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

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Wednesday, September 03, 2014

The Thought For Today

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

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Khan Academy

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

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Tuesday, September 02, 2014

The Thought For Today

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

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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, September 01, 2014

The Thought For Today

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

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Free Range Graphics

Free Range Graphics

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

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Sunday, August 31, 2014

POOR DEANO!


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Saturday, August 30, 2014

My New Living Will

I, __________________________, being of sound mind and body, do not wish to be kept alive indefinitely by artificial means.
Under no circumstances should my fate be put in the hands of pinhead partisan politicians who couldn't pass ninth-grade biology
if their lives depended on it or lawyers/doctors/hospitals interested in simply running up the bills. If a reasonable amount of time passes (a day or two) and I fail to ask for at least ONE of the following…Martini ____ Margarita ____ Scotch and Water____ Bloody Mary ____Vodka & Tonic ____

Glass of Chardonnay or ____ Merlot ____Steak ____ Lobster or Crab Legs ____

The Remote Control ____Bowl of Ice Cream ____ The Sports Page ____ Chocolate ____

Or Sex ____…it should be presumed that I will never get any better. When such a determination is reached, I here by instruct my appointed
person and attending physicians to pull the plug, reel in the tubes and call it a day. At this point, it is time for all of my friends
to raise their glasses to toast the good times we have had. Signature: ___________________________ Date: ___/___/___


Via Frankie

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Friday, August 29, 2014

The Thought For Today

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

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Swallowing the Camel

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

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

Thursday, August 28, 2014

The Thought For Today

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

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NUKEMAP!

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

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Wednesday, August 27, 2014

The Thought For Today

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

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

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

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Tuesday, August 26, 2014

The Thought For Today

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

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Rec: Microwave Chinese Beef With Brocoli

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


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

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Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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




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



Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Chinese Shredded Beef With Chives

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



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

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Rec: Kei's Beef And Bell Peppers

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

Sauce

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


Garnish

4 sprigs cilantro


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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