Echo Fox Three

Wednesday, September 28, 2016

The Thought For Today

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

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Fuzzy Hats - All the Best Hats Ever

Fuzzy Hats - All the Best Hats Ever


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

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Tuesday, September 27, 2016

The Thought For Today

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

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Rec: Shrimp Caesar Salad Pizza

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

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



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


Serves 2 to 4
Refrigerate remainder

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Rec: 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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Rec: Shrimp Alfredo Pizza

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


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


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

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Monday, September 26, 2016

The Thought For Today

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

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Jersey Circus

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

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Sunday, September 25, 2016

POOR DEANO!


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Saturday, September 24, 2016

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, September 23, 2016

The Thought For Today

"The one thing I do not want to be called is First Lady. It sounds like a saddle horse." - Jacqueline Kennedy

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Cattle Prods

It's Weird Friday annnnnnnd... They're perfect for training the 'significant other' in your life. I say, no more cookie crumbs in bed! And I wonder why I live alone?

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

Thursday, September 22, 2016

The Thought For Today

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

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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, September 21, 2016

The Thought For Today

"A lawyer is never entirely comfortable with a friendly divorce, any more than a good mortician wants to finish his job and then have the patient sit up on the table." - John F. Kennedy

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Sea Monkey Worship Page

Sea Monkey Worship Page

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

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Tuesday, September 20, 2016

The Thought For Today

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

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Rec: Meatloaf Sandwich For One

      1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
  • 2 teaspoons olive oil, divided
  • 2 slices sourdough bread or 2 slices white bread
  • 1 teaspoon grainy mustard, to taste
  • 1 teaspoon ketchup, to taste
  • 1 slice monterey jack cheese
  •  
     
    1. Spread 1 slice of bread with mustard.
    2. Spread the other slice of bread with ketchup.
    3. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
    4. Put browned meatloaf slice on the mustard-smeared bread.
    5. Put a slice of cheese on top of the meat loaf.
    6. Cover with the ketchup-smeared bread.
    7. Heat remaining 1 teaspoon olive oil in skillet or on griddle.
    8. Grill the sandwich over medium heat on both sides, until golden.

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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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    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: Tomatoe Garlic Sandwich

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



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

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    Rec: Cucumber Sandwich

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


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

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    Monday, September 19, 2016

    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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    IT'S HERE!

    ARRRRRRRRRRRRRRRRRRRRRR!

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    Sunday, September 18, 2016

    POOR DEANO!


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    Saturday, September 17, 2016

    Talk Like A Pirate Day - September 19

    Talk Like A Pirate Day - September 19

    IT'S COMING!

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    Friday, September 16, 2016

    The Though For Today

    "Good intentions will always be pleaded for every assumption of authority. It is hardly too strong to say that the Constitution was made to guard the people against the dangers of good intentions. There are men in all ages who mean to govern well, but they mean to govern. They promise to be good masters, but they mean to be masters. They think there need be but little restraint upon themselves. The love of power may sink too deep in their own hearts." - Daniel Webster

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    HeroRAT

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

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

    Thursday, September 15, 2016

    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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    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 14, 2016

    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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    Star Pirates

    Star Pirates


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

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    Tuesday, September 13, 2016

    The Thought For Today

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

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    Rec: Overnight Tuna Casserole

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


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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Garlic Shrimp

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


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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Rock Shrimp Chowder

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



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


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

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    Rec: Lobster Newburg

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


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

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

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    Rec: Tuna Noodle Casserole

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


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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, September 12, 2016

    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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    BBspot - RIAA Lawsuit Decision Matrix

    BBspot - RIAA Lawsuit Decision Matrix

    A little bit of humor about a very unfunny subject.

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    Sunday, September 11, 2016

    POOR DEANO!


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    Saturday, September 10, 2016

    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 09, 2016

    The Thought For Today

    "When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car." — Jack Handey

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    52 Examples Why Florida Is Still The Craziest State

    And proud of it!

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

    Thursday, September 08, 2016

    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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    THE Perfect Daft Punk Helmet

    DAMN!   (Via BoingBoing)

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    Wednesday, September 07, 2016

    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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    Comics - The Oatmeal

    Comics - The Oatmeal Funny stuff!

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    Tuesday, September 06, 2016

    The Thought For Today

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

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    Rec: 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, September 05, 2016

    The Thought For Today

    "A kindergarten teacher in Florida was arrested for trafficking Oxycodone. Other teachers became suspicious when she had the only class in school with a six-hour naptime." - Jimmy Fallon

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

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


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

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    Sunday, September 04, 2016

    POOR DEANO!



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

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    Saturday, September 03, 2016

    TOP TEN BEST EXCUSES IN CRIMINAL CASES

    1. License case: “It wasn’t me, my brother did it, my brother did it” The defendant doesn’t have a brother.

    2. Assault and Battery Case: “The guy walked into my fist. I tried to stop him, but he kept running into my fist!”

    3. Shoplifting case: “I was going to return it if it didn’t fit, really I was.”

    4. Conspiracy case: “it was entirely my wife’s idea, I will testify that way if I need to.”

    5. Assault with Dangerous Weapon: “The cops must have planted my fingerprints on the weapon.”

    6. Drug case: “I was only given $5,000 to drive this bag from one location to another, how was I supposed to know there was something illegal in the bag?”

    7. Minor in possession of alcohol: “Yeah, we had the alcohol, but I wasn’t given my Miranda rights, so that means a dismissal right?” The police saw the person drinking in the car and there were no statements to be suppressed.

    8. DUI case: “I drank a lot, but I wasn’t that drunk because I got to the car and I was driving.”

    9. Drug case: An overweight person claimed that she didn’t use crack cocaine. While pointing at herself she stated, “look at me, does it look like I use crack!”

    10. My favorite: A doctor gets arrested for trying to elicit sex from a prostitute. “I was doing research on STDs."

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    Friday, September 02, 2016

    The Thought For Today

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

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    NSFW Welcome To The Land Of NSFW Comics

    NSFW NSFW The sad, sad story of Chi-Chi-Chan. Hell, I think it's funny. NSFW NSFW

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

    Thursday, September 01, 2016

    The Thought For Today

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

    Labels:

    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, August 31, 2016

    The Thought For Today

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

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    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 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, August 30, 2016

    The Thought For Today

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

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    Rec: 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: Easy Crockpot Chuck Roast

    1 pkg Knorr's onion soup mix
    1 can beef broth
    1 can Campbell's Cream of Mushroom soup
    1 medium sized chuck roast
    salt and pepper to taste


    In the morning, before leaving for work, or at night
    before going to bed, put all ingredients into the crockpot
    and cook on LOW for approximately 6 to 8 hours. The
    beef will fall apart when finished. Serve over cooked
    and buttered egg noodles or rice.

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Microwave Chili

    1 lb chopped beef (turkey can be substituted)
    1 (16 oz) can chopped tomatoes
    1 can kidney beans
    2 teaspoons of flour
    3 tablespoons chili powder
    1 tablespoon wasabi powder
    2 small chopped onions
    1/2 teaspoon cumin
    1/4 teaspoon thyme
    salt pepper


    Brown beef and onions in microwaveable bowl. Add tomatoes with juice, beans with juice, chili powder, wasabi, cumin, thyme, salt and pepper. Microwave on MEDIUM for 9 minutes. Stir, cover and microwave on HIGH for 7 minutes.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, August 29, 2016

    The Thought For Today

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

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    About Pocket Kite

    About Pocket Kite


    To paraphrase Robin Williams: Oh look! It's just like a man's kite, but smaller. And now, according to an Email they just sent me, can be found at Toys "R" Us.

    (Hint, hint - what to say to a Flasher.)

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    Sunday, August 28, 2016

    POOR DEANO!


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    Saturday, August 27, 2016

    Now for a Little Walk on the Darkside

    There are a few good links around for those of you who want to take a little walk on the darkside. For one, a lovely Cthulhu blog called Lolthulhu, offering up a lot of nuttiness and some terrific art.

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    Friday, August 26, 2016

    The Thought For Today

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

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

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


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








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

    Thursday, August 25, 2016

    The Thought For Today

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

    Labels:

    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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    Wednesday, August 24, 2016

    The Thought For Today

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

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    FOOD!

    A really GREAT animated Site on food and cooking is http://www.8legged.com/. You'll be entertained by Tako the octopus, your host. There are 8 full episodes plus 1 short. Each episode has a complete, REAL recipe. Even if you're not planning to cook anything more complicated than a TV dinner, they're great fun to watch. Especially if all you're having to eat is that TV dinner.

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    Tuesday, August 23, 2016

    The Thought For Today

    “Writers fish for the right words like fishermen fish for, um, whatever those aquatic creatures with fins and gills are called. 
”  ― Jarod Kintz

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    Rec: Spicy Sauteed Calamari Over Pasta

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


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


    Serves 4
    Squid will become rubbery if reheated

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    Rec: Squid In Red Wine Sauce

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



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


    Serves 4
    Squid will become rubbery if reheated

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    Rec: Squid With Chilis And Greens

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


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



    Serves 4
    Squid will become rubbery if reheated

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    Rec: White Beans With Squid And Broken Noodles

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



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



    Serves 4
    Squid will become rubbery if reheated

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    Rec: Braised Squid With Artichokes

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


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




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



    Serves 4
    Squid will become rubbery if reheated

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    Monday, August 22, 2016

    The Thought For Today

    "A lot of fellows nowadays have a B.A., M.D., or PH.D. Unfortunately, they don't have a J.O.B." - Fats Domino

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    Amazon.com: Absolutely MAD Magazine - 50+ Years: Software

    Amazon.com: Absolutely MAD Magazine - 50+ Years: Software

    Know any Mad Magazine fans? THIS is the gift to give them. Over 50 years (with extras) on DVD. We are talking HOURS of enjoyment here. And the price isn't too painful.

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    Sunday, August 21, 2016

    POOR DEANO!


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    Saturday, August 20, 2016

    Sad, Sweet "West Coast"

    And now for something completely different -- from me, at any rate -- a music video! This is a little song that is apparently very popular in New York right now because of all the bi coastal relationships between the Big Apple and La La Land. I can't say I think the video is much but the song is nice. Are there any of us out there who haven't had a long distance relationship and can't relate this song?

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    Friday, August 19, 2016

    The Thought For Today

    "When a woman marries again it is because she detested her first husband. When a man marries again it is because he adored his first wife. Women try their luck; men risk theirs." - Oscar Wilde

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    True Companion

    Hmmmmmm, a sexbot. She won't lie to you, insult you, eat you out of house and home or max out your credit cards? And never a headache for only $995? What's not to love? I'll take two, please. And there's one for the ladies too. Not sure if he'll do the dishes, though.



    http://truecompanion.com/

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

    Sunday, August 07, 2016

    POOR DEANO!


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    Saturday, August 06, 2016

    HAPPY BIRTHDAY DEANO!

    And its THAT time again. Congrats on making bail.

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

    Ah
    Ah
    Ah
    Come on
    Come on

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

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

    Oh
    Come on

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

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

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    Sunday, July 31, 2016

    POOR DEANO!


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    Saturday, July 30, 2016

    Shiny Balls of Mud

    Apparently kids in Japan have a strange past time. We made mud pies, they make ... mud art. You, too, can make hikaru dorodango by following these simple directions. Let me know how well you do, heh heh heh.

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    Friday, July 29, 2016

    The Thought For Today

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

    Labels:

    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, July 28, 2016

    The Thought For Today

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

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    HAPPY BIRTHDAY NASA!

    For the Benefit of All

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

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    Wednesday, July 27, 2016

    The Thought For Today

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

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    Demotivational Posters Pictures

    Funny stuff. Just perfect for any early morning.

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    Tuesday, July 26, 2016

    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: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

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



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



    Serves 4
    Will not reheat well

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    Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

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



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



    Serves 2
    Will not reheat well

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    Rec: Microwave Mushroom Gizzards

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


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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Chicken Naranja

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

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



    Chicken Naranja



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


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


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    Rec: Golden Chicken Breasts with Coleslaw

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

    Coleslaw

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

    Garnish

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




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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Sunday, July 24, 2016

    POOR DEANO!


    Saturday, July 23, 2016

    Happy Batman Day!

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



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    Friday, July 22, 2016

    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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    MURDER MOST FOUL!

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

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

    Thursday, July 21, 2016

    The Thought For Today

    "Humor is by far the most significant activity of the human brain." - Edward De Bono

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    How Much Does It Really Cost to Be Batman?

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

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    Wednesday, July 20, 2016

    The Thought For Today

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

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    Holy Funny Bone, Batman!

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

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    Tuesday, July 19, 2016

    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: 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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    Rec: Crockpot Hobo Dinner

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

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

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

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

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

    Cook on LOW setting for 4 to 5 hours.


    Serves 6 to 8
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Crockpot Beef Bourguignon

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


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

    Serves 2
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Crockpot Winter Harvest Beef Stew

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


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

    Serves 4 to six
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Crockpot Hungarian Goulash

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


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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, July 18, 2016

    The Thought For The Day

    "Never try to make anyone like yourself. You know, and God knows, that one of you is enough." - Ralph Waldo Emerson

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    The Batman At Twitter

    Name: The Batman

    Location: The rooftop behind you.

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

    He updates frequently.

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    Sunday, July 17, 2016

    TO HELL WITH IT!



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

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    Saturday, July 16, 2016

    It's Mandy Maslankowski Day!

    Mandy Day Is Finally Here!
    Many Happy Returns! 

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    Friday, July 15, 2016

    The Thought For Today

    "Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes." — Jack Handey

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

    Thursday, July 14, 2016

    The Thought For Today

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

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    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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    Wednesday, July 13, 2016

    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 Your Own Cool Summertime Drinks

    Make your own Frappuccino, Iced Mocha, Jamba Juice, Slurpee and Thai Iced Tea at home.

    And here's a Link to a recipe for Harry Potter's Butterbeer. Enjoy.

    http://apnews.myway.com//article/20100630/D9GLR9TG1.html

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    Tuesday, July 12, 2016

    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: Spaghetti With Squid And Tomatoes

    11 ounces spaghetti
    1 tablespoon olive oil
    4 scallions, cut in half, then sliced thickly lengthways
    2 garlic cloves, crushed
    1 1/4 lbs tomatoes, roughly chopped
    7 tablespoons white wine
    12 ounces baby calamari, and squid tubes, sliced into rings
    2 tablespoons chili oil
    1 tablespoon parsley, chopped



    Bring a large pan of salted water to the boil and cook the
    spaghetti according to instructions. Heat the olive oil in a
    frying pan, then add the scallions and cook over a
    MEDIUM heat for 3 to 4 minutes until beginning to soften.
    Add the garlic and tomatoes and continue to cook for 5
    minutes until they're soft but keeping their shape. Pour in
    the white wine, bring to the boil, then add the squid and
    cook for 2 minutes. Drain the pasta, return to the pan and
    stir the chili oil through it. Stir the squid, squid tubes and
    scallion and tomato sauce into the drained spaghetti, along
    with the chopped parsley. Serve immediately. Best Served
    with green salad and lemon wedges to squeeze over.


    Serves 2 to 4
    Squid will become rubbery if reheated

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    Rec: Squid With Tomato And Green Peas

    1 medium onion, peeled and finely chopped
    3 tablespoons olive oil
    2 cloves garlic, peeled & finely chopped
    2 tablespoons finely chopped flat leaf parsley
    1 (15 5/8 ounce) can chopped tomatoes
    31 3/4 ounces small squid, cleaned
    salt and black pepper
    12 1/3 ounces fresh peas or frozen peas



    Put the olive oil and onion into a flameproof casserole. Saute
    over a MEDIUM heat, stirring occasionally, for about 10
    minutes until it begins to soften and turn golden. Add the
    garlic and cook for 2 minutes, then add the tomatoes and
    half of the chopped parsley. Cook at a gentle simmer for
    10 to 15 minutes until the tomatoes begin to thicken.
    Slice the cleaned squid into 1 inch rings. Divide the tentacle
    clusters in half. Add to the casserole. Season with salt and
    pepper. Stir well, cover and simmer gently for 20 to 30
    minutes until the squid is tender. Stir in the peas, season
    again and cook for a few more minutes until they are done.
    Stir in the remaining chopped parsley and serve with plenty
    of crusty bread to mop up the sauce.


    Serves 4 to 6
    Squid will become rubbery if reheated

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    Rec: Potato And Baby Squid Stew

    3 tablespoons olive oil
    1 onion, chopped
    2 green bell peppers, chopped
    2 cloves garlic, minced
    1 large tomato, seeded and chopped
    1 bay leaf
    1/2 cup dry white wine
    1 lb potato, peeled and cut into 1 inch cubes
    1 1/2 cups fish stock or bottled clam juice
    1 pinch saffron thread, crushed
    1 lb baby calamari, cut into 1 inch rings
    buttered noodles




    Heat olive oil in large skillet over MEDIUM heat. Add onion,
    peppers and garlic and saute 10 minutes. Add tomato and
    bay leaf and saute 3 minutes more. Add wine and boil until
    reduced by half, about 4 to 5 minutes. Add potatoes, fish
    stock and saffron and cook until potatoes are tender, stirring
    occasionally, about 20 minutes. Add squid and simmer until
    cooked through, about 2 minutes. Season to taste. Serve over
    buttered noodles.



    Serves 2 to 4
    Squid will become rubbery if reheated

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    Rec: Greek Stuffed Squid Hoods

    120 g fresh sourdough breadcrumbs (2cups)
    120 g goat feta cheese, crumbled
    80 g chopped kalamata olives (1/2 cup)
    1 tablespoon fresh oregano
    1 fresh birds eye chile, finely chopped
    salt & freshly ground black pepper
    6 small cleaned squid, hoods
    olive oil flavored cooking spray
    baby romaine lettuce, leaves washed
    lemon wedge, to serve
    toasted bread, to serve



    Combine the breadcrumbs, feta, olives, chilli and oregano in a
    bowl and season with salt and pepper. Spoon the mixture into
    the squid hoods and close the ends with toothpicks to secure.
    Lightly spray with oil. Preheat a grill pan or frypan preferably
    non stick and cook the squid heads for about 2 mins each side
    till cooked but be careful not to overcook or they will be tough.
    Divide the lettuce leaves among 4 serving plates. Cut the squid
    into thick slices and arrange on the lettuce and serve with
    lemon wedges and toast.



    Serves 4
    Squid will become rubbery if reheated

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    Rec: Squid Soup

    28 ounces spaghetti sauce
    3 garlic cloves, minced
    1 teaspoon oil
    1 cup white wine
    1 lb squid, cleaned and cut into rings


    Saute garlic in oil. Add spaghetti sauce and wine. Simmer
    15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
    crusty bread.


    Serves 2 to 4
    Squid can become rubbery when reheated

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    Monday, July 11, 2016

    The Thought For Today

    "Washington etiquette was of little importance to Woodrow Wilson. According to tradition, a president...walked ahead of his companions...But Wilson refused to enter rooms before his wife, saying "a man who is a gentleman before becoming President should remain one afterwards.""

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    Petridish

    From IO9: "With government spending for the sciences on the decline, entrepreneur Matt Salzberg saw an opportunity. He'd create a crowdfunding site for scientists, where researchers could get funding directly from the public. Last week, he and his team launched Petridish.org, and they've already got reputable researchers whose projects are almost funded after just a few days. Could this be the future of publicly funded science?
    If you visit Petridish right now, you'll see a handful of projects — all from reputable scientists associated with institutions like NASA, the California Academy of Sciences, and Stanford University — that request fairly modest sums to do incredibly important work. It's all basic research, and ranges from searching for exomoons (moons in other solar systems), to tracking endangered sea turtles, recording the sounds of undersea ecosystems (how cool is that?), to discovering new species of ants in uncharted regions of Madagascar. The videos of the scientists requesting funds are geeky and lo-fi, but still incredibly exciting. Imagine helping somebody discover weird new life forms in the ocean!"

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    Sunday, July 10, 2016

    Happy Birthday Nikola Tesla!

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    Thursday, July 07, 2016

    THIS IS A DATE WHICH WILL LIVE IN INFAMY!

    Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...

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    Monday, July 04, 2016

    The Thought For Today

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

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    HAPPY FOURTH!!!


    HAVE A HAPPY AND SAFE FOURTH!



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    Wednesday, June 22, 2016

    Happy Birthday Bruce! (22JUN)

    Four labels from the Bruce Campbell's Soup Company.

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    Thursday, June 16, 2016

    Happy Captain Picard Day!

    So, who knew?

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    Tuesday, May 31, 2016

    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: 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: Elvis Presley's Grilled Peanut Butter And Banana Sandwich

    2 slices of white bread
    2 tablespoons of smooth peanut butter
    1 small ripe banana mashed
    2 tablespoons butter



    Spread the peanut butter on one slice of bread and the
    mashed banana on the other. Press the slices gently
    together. Melt the butter (or to be truly Elvis-like,
    melt bacon fat!), over low heat in a small frying pan.
    Place the sandwich in the pan and fry until golden
    brown on both sides. Eat it with a glass of buttermilk.


    Please note: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!

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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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    Monday, May 30, 2016

    The Thought For Today

    "Courage is being scared to death, but saddling up anyway." - John Wayne

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    It's Memorial Day!



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

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

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


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

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