Echo Fox Three

Wednesday, April 23, 2014

The Thought For Today

"A company in Pennsylvania made an armband that monitors your physical activity, counts how many calories you've burned, and then sends that information to your iPhone.That's gotta be a little depressing. 'Oh, I got a call. No, I'm just fat.'" - Jimmy Fallon

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CBC.ca - Arts - Photo Essay - Coming Attractions

CBC.ca - Arts - Photo Essay - Coming Attractions

Improving the modern movie experience. I can't figure which is my favorite - #1 or #2.

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Tuesday, April 22, 2014

The Thought For Today

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

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Rec: Chicken Wings In Honey Sauce

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Cordon Bleu

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


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

Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crocked Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Bloody Mary Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Basque Style Chicken Stew

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 21, 2014

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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Magazine: Create a customized magazine from your digital photographs

Magazine: Create a customized magazine from your digital photographs

You can use this one to make your own fake magazine cover. "Frog Sexing Monthly" anyone?

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Sunday, April 20, 2014

POOR DEANO!


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Saturday, April 19, 2014

Purple Rain? No, Purple Snow!

Yes, that's right, purple snow. Is it caused by climate change? I'm not clear on that, but here's the story.

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Friday, April 18, 2014

The Thought For The Day

When you get to be President, there are the honours, the 21-gun salutes, all those things. You have to remember it isn't for you. It's for the Presidency. - Harry S. Truman

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Maps Of 17 Years Of UFO Sightings

Via Slate Magazine: "In the past 17 years, the Davenport, Wash.-based National UFO Reporting Center has collected more than 30,000 reports of UFO sightings through its hotline and Web site. The following three maps visualize that rich history." So, which one did YOU come from?

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

Thursday, April 17, 2014

The Thought For Today

"Any kid'll run an errand for you if you ask at bedtime." - Red Skelton

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National UFO Reporting Center

National UFO Reporting Center

An interesting Site. And, yes, we know that you're not REALLY from around here.

Wednesday, April 16, 2014

The Thought For Today

Man (to WC): "You're drunk!

"WC: "Yeah, and you're crazy. And I'll be sober tomorrow and you'll be crazy for the rest of your life." - W.C.Fields

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

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



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

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Tuesday, April 15, 2014

The Thought For Today

"Ever wonder if illiterate people get the full effect of alphabet soup?" - John Mendoza

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Rec: Kosher Salmon Pancakes

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


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


Serves 2

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Rec: Kosher Sweet & Sour Braised Brisket

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



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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Perfect Matzo Balls

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


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


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



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


Makes 18 to 24 Matzo Balls

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Rec: Kosher Chicken Creole

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




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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Mom's Authentic Kosher Cholent Recipe

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 14, 2014

The Thought For Today

"If there were no God, there would be no Atheists." - GK Chesterton

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Passover

It begins at sunset tonight. It ends sunset 22 April.

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Sunday, April 13, 2014

POOR DEANO!


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Saturday, April 12, 2014

Name the Film Quiz

A British film site, MovieMail, has some nifty quizzes for you film buffs. I like this particular quiz because it's not for the casual film-goer. You really need to know your movies, including foreign films, to figure out which movies these stills go with. Test your movie knowledge!

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Friday, April 11, 2014

The Thought For Today

"A man who carries a cat by the tail will learn something he can learn in no other way." - Mark Twain

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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."

Thursday, April 10, 2014

The Thought For Today

"There's so much pollution in the air now that if it weren't for our lungs there'd be no place to put it all." - Robert Orben

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Beer Trivia

Beer Trivia

More information on this most wondrous of beverages.

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Wednesday, April 09, 2014

The Thought For Today

"Sharks have been swimming the oceans unchallenged for thousands of years; chances are, the species that roams corporate waters will prove just as hardy." - Eric Gelman

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

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

A Site with excellent beer advice.

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Tuesday, April 08, 2014

The Thought For Today

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." - Jim Davis

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Rec: Kosher Sweet And Sour Chicken

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

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

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


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

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, April 07, 2014

The Thought For Today

"My wife and I went back to the hotel where we spent our wedding night. Only this time, I stayed in the bathroom and cried." - Henny Youngman

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Star Wars: The Blueprints

Here be the complete Star Wars blueprints. Finally, you can build that Death Star that you've always wanted.

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Sunday, April 06, 2014

POOR DEANO!


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Saturday, April 05, 2014

Bullshit Deflectors

"The "Bullshit Deflector" flaps are a great way to protect yourself from GOP or punditry bullshit and spin..."

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Friday, April 04, 2014

The Thought For Today

"Women should be obscene and not heard." - Groucho Marx

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Foamy

Ok, this has to be here. http://www.illwillpress.com/
It's Weird Friday! Foamy is the best. I admit, I am a Foamy cult member. This little squirrel beats the pants off of Dennis Miller, Bill Mahr, and maybe even Dennis Leary as far as rants go.

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

Thursday, April 03, 2014

The Thought For Today

Man: "I have no sympathy for a man who is intoxicated all the time.
"WC: "A man who's intoxicated all the time doesn't need sympathy." - W.C.Fields

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style-your-garage.com - Home

style-your-garage.com - Home


Now, this isn't cheap but it's soooooooooooooo cool!

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Wednesday, April 02, 2014

The Thought For Today

"The use of profanity on broadcast television is up 69 percent in the last few years. That should level off once Oprah steps down." - Jimmy Kimmel

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Primula Teas










This is kind of cool. They make coffee and tea makers/ware, but the coolest thing is their flowering teas. Thats right, no tea bags for them - instead you get a tea ball that when dropped into water, not only makes tea, but also makes different flowers. The prices aren't bad and they should make great gifts.

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Tuesday, April 01, 2014

The Thought For Today

"You can turn painful situations around through laughter. If you can find humor in anything, even poverty, you can survive it." - Bill Cosby

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Museum of Hoaxes

Museum of Hoaxes

HEY! IT'S APRIL FIRST! APRIL'S FOOL DAY! And, yes it's real, sorta.

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PC World - Top 10 April Fools' Day Joke Web Sites

PC World - Top 10 April Fools' Day Joke Web Sites



Enjoy!

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APRIL FOOLS DAY!

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

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Monday, March 31, 2014

The Thought For Today

"I've been recalling Cary Grant's response to Jack Warner's offer to play Henry Higgins in "My Fair Lady" - that not only did he not want the part, but that if Rex Harrison didn't play it, he didn't even want to see the movie." - Katharine Hepburn

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The Trailer Mash: Movie trailers, recut.

The Trailer Mash: Movie trailers, recut.

Movie trailers, recut, sounds so simple. But they're anything but. Most are pretty well done. Feel free to browse. My favorite? 10 Things I Hate About Commandments. If this one doesn't get you laughing, I suggest that you check for a pulse. You may be dead.

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Sunday, March 30, 2014

POOR DEANO!


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Saturday, March 29, 2014

Lord of the Rings Movie 1940

Hark, is that Bumpy Gocart I see on The Quest? Don't click off right at The End because a little surprise awaits. (Boy, some people sure have a lot of time on their hands...)

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Friday, March 28, 2014

The Thought For Today

"Expecting the world to treat you fairly because you are a good person is a little like expecting the bull not to attack you because you are a vegetarian." - Dennis Wholey

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VERY WEIRD FRIDAY

Weird and very, very, very, very NSFW!

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

Thursday, March 27, 2014

The Thought For Today

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

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eclectech : pointless but fun : flash animations

eclectech : pointless but fun : flash animations

Some more fun stuff. Check out the Penguin Song.

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Wednesday, March 26, 2014

The Thought For Today

"If a dog's prayers were answered, bones would rain from the sky." - Turkish Proverb

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Wonderfully Wacky and Baron Bob Presents - Unique and Unusual Gift Ideas

Wonderfully Wacky and Baron Bob Presents - Unique and Unusual Gift Ideas

Another place to find all sorts of neat toys

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Tuesday, March 25, 2014

The Thought For Today

“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz

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Rec: New England Boiled Dinner

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: California Tamale Pie

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stew

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


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


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

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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, March 24, 2014

The Thought For Today

“I like persons better than principles, and I like persons with no principles better than anything else in the world.” - Oscar Wilde

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The Mustache Rangers

The Mustache Rangers
"The Mustache Rangers explore space and beyond in this weekly serial comedy adventure sci-fi old time radio program." Very, very funny stuff.

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Sunday, March 23, 2014

POOR DEANO!


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Saturday, March 22, 2014

HAPPY BIRTHDAY BILL!

And many happy returns...

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Friday, March 21, 2014

The Thought For Today

"Someone once told me that there is more to life than golf. I think it was my ex-wife" .- Bruce Lansky

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YouTube - The Firm - Star Trekkin'

YouTube - The Firm - Star Trekkin'


I've loved this song since I heard it on Dr. Demento. And when you add claymation? BLAM!

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

Thursday, March 20, 2014

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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YouTube - STAR TREK BLOOPERS 1960`s

YouTube - STAR TREK BLOOPERS 1960`s


Yup, it's a blast from the past. Over four minutes of original Star Trek bloopers. And there's plenty more where these came from, both old and new. So what better way to waste a morning than at YouTube watching Star Trek bloopers and outtakes. Grab a bagel and another cup of coffee and enjoy.

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Wednesday, March 19, 2014

The Thought For Today

"President Obama insisted that the U.S. economy is still showing improvement. And he said you can take that to the bank, if you can find any that are still open." - Jay Leno

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

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


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

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Tuesday, March 18, 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: 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: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

Prepare marinade as directed, stirring well to blend thoroughly.
1 10 inch flour tortilla
Bean Layer:
1/4 cup black beans, drained and rinsed
1 to 2 tablespoons olive oil
1 clove minced garlic
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Pinch kosher salt and fresh ground pepper to taste
rice Layer:
1/3 cup leftover white rice
2 ounces cheddar cheese, grated
2 tablespoons sour cream
2 tablespoons finely chopped Spanish Olives
1 tablespoon freshly chopped cilantro



Marinade:
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime juice
A pinch of kosher salt and fresh ground black pepper
1 tablespoon freshly chopped cilantro
6 medium to large shrimp, peeled and deveined
1/4 cup sliced red onion
Several slices red pepper
1/4 cup finely diced mango



Prepare marinade as directed, stirring well to blend
thoroughly. Toss shrimp and red onion into marinade and
set aside. Meanwhile, process ingredients for black bean
spread in food processer or blender until smooth. Spread
bean mixture on the flour tortilla. Gently mix all of the
ingredients for the cheesy rice and spread over the top of
the black bean mixture. Arrange shrimp and red onion on
top of rice layer. Add red pepper slices and mango. Drizzle
with any leftover marinade. Bake in a 425 oven for
approximately 10 minutes. Switch oven to broil and cook
for an additional 3 to 5 minutes.


Refrigerate remainder

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Rec: Shrimp Scampi Pizza With Alouette

1 pkg.(6.5 oz.) Alouette® garlic & herbs spreadable cheese
1 10”-12” ready-to-use pizza crust
20 medium shrimp, cooked and peeled
3 tablespoons prepared pesto sauce
1 ½ teaspoons toasted pine nuts



Pre-heat oven to 450°F. Spread Alouette® Garlic & Herbs
spreadable Cheese on pizza crust to within 1” of edge. Drain
shrimp on a paper towel to remove excess moisture and
arrange shrimp on pizza. Bake 8 to 10 minutes. Remove
from oven and dot with pesto sauce (a squeeze bottle works
well). Sprinkle with pine nuts. Slice and serve immediately.
Note:
Two 4 oz. pkgs. of Alouette® Garlic & Herbs spreadable
Cheese may be used in place of one 6.5 oz. pkg.


Serves 6 to 8
Refrigerate remainder
Can be eaten cold or gently reheated in microwave

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Rec: Shrimp and Spinach Pizza Recipe For Two

1 Cup to1 1/2 Cup thawed small shrimp (100-150 per pound)
1 Cup fresh chopped spinach
1 Cup alfredo sauce (I use Ragu light Parmesan Alfredo)
1 Package pizza dough (boxed, refrigerated, or make your own)
¼ white or red onion thinly sliced
1 cup mozzarella cheese



Heat oven to 350 degrees. Prepare the pizza dough as
directed. Grease pizza pan (I use olive oil). Spread the
pizza dough on your pizza pan. Top the dough with the
1 Cup Alfredo sauce (or less depending on your taste).
Scatter the shrimp over the Alfredo sauce. Add chopped
spinach and sliced onion. Top with mozzarella cheese. Bake
according to the directions on your pizza dough recipe.
I bake for 10 to 15 minutes in a 350 degree oven using the
lowest rack. Keep an eye on it and when the pizza crust
turns golden brown remove from the oven.


Refrigerate any remainder

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Rec: Shrimp And Feta Pizza For One

1 personal-size pre-baked pizza shell (about 7 inches)
1 ½ Tablespoons olive oil
2 cloves garlic, smashed with the side of a knife, skins removed
4 medium raw shrimp (31-40 count) peeled and deveined
1 green onion, sliced (the solid part – white and green)
2 Tablespoons feta cheese
¼ to ½ cup shredded mozzarella cheese



Preheat oven to 425 degrees F. Drizzle olive oil into a small,
cold skillet and add smashed garlic cloves. Cook over low heat
10 to 15 minutes to soften garlic and infuse the oil with garlicky
goodness. Do not brown garlic. Remove garlic from oil to cutting
board and turn oil up to MEDIUM. Add shrimp to oil and cook
3 to 4 minutes on each side or until shrimp is opaque. Remove
to cutting board, but do not discard oil. Finely chop the cooked
garlic and coarsely chop the shrimp. Place pizza shell on a
cookie sheet or pizza pan. Using a pastry brush, paint the
pizza shell with the garlic infused oil. Sprinkle on chopped
garlic, green onions, and shrimp. Crumble the feta on top and
top with mozzarella cheese. Bake 7 to 10 minutes, until
cheese is melted and just starting to brown. Cut into slices
and enjoy!


Refrigerate remainder.
Best eaten cold or gently microwaved.

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Monday, March 17, 2014

The Thought For Today

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

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Saint Patrick's Day

Enjoy yourselves - just not TOO much. And say hi to the purple elephants for me.

http://en.wikipedia.org/wiki/Saint_Patrick%27s_Day

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Sunday, March 16, 2014

POOR DEANO!


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Saturday, March 15, 2014

Purim

Celebrate, one and all, sunset tonight til sunset Monday!

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Friday, March 14, 2014

The Thought For Today

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

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Cosmetic Database

Interresting. Check out what cosmetics and personal care products are killing you.

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

Thursday, March 13, 2014

The Thought For Today

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

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Smashing Magazine | Blog Archive » Online Generators

mashing Magazine Blog Archive » Online Generators

Another generator Site for those with more mundane needs.

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Wednesday, March 12, 2014

The Thought For Today

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

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The Generator Blog

The Generator Blog

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

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Tuesday, March 11, 2014

The Thought For Today

"There's no trick to being a humorist when you have the whole government working for you." - Will Rogers

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Monday, March 10, 2014

The Thought For Today

“In the beginning there was nothing, which exploded.” - Terry Pratchett

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Tom Mabe Pranks Telemarketer With Fake Death Scene

Tom Mabe Pranks Telemarketer With Fake Death Scene

This is sooooooo funny!

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Sunday, March 09, 2014

POOR DEANO!


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Saturday, March 08, 2014

Complaints Choir of Birmingham

I think this is in imitation of the Helsinki Choir, if I understand the credits correctly. I don't like it quite as much as the Helsinki one, but it's still worth a view. This is from Birmingham, England, not Alabama, just in case you were wondering.

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Friday, March 07, 2014

The Thought For Today

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

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Adultitis.org -- The Facts

Adultitis.org -- The Facts Weird Friday it is. Do you feel stressed, anxious and depressed? You might have Adultitis. Now's the time to read up on this horrible disease, before it's too late.

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

Thursday, March 06, 2014

The Thought For Today

"When you fish for love, bait with your heart, not your brain" - Mark Twain

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Bore Me - the best of your inbox - funny movies, funny pictures, games and jokes

Bore Me - the best of your inbox - funny movies, funny pictures, games and jokes

A small Site but fun. Check out the "Tom Cruise Kills Oprah" video. Gee, I wonder why the studio dropped him?

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Wednesday, March 05, 2014

The Thought For Today

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

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Funny and Extreme Videos, Flash Games, Funny Pictures, Funny Jokes, Funny Flash Humor - KillSomeTime.com

Funny and Extreme Videos, Flash Games, Funny Pictures, Funny Jokes, Funny Flash Humor - KillSomeTime.com As the name says, it's a great place to kill some time. You especially need to check out the video shorts - page after page of them. All of the classics are there including Janet Jackson's little mishap. I especially love "Got Milk?".

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Tuesday, March 04, 2014

The Thought For Today

"One doesn't have a sense of humor. It has you." - Larry Gelbart

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Rec: Curried Crab Pizza

3/4 cup mayonnaise
2 teaspoons curry powder
1 (10 ounce size) prebaked Italian bread shell crust
2 cans (6 ounce size) cans lump crabmeat, drained
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese


In a small bowl, combine the mayonnaise and curry. Spread
over crust. Sprinkle with crab and cheeses. Place on a pizza
pan or baking sheet. Bake at 350F for 20 to 25 minutes or
until cheese is melted.


Serves 2
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, March 03, 2014

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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I-Mockery.com - COMICS! A collection of our web comics and comic-oriented pieces!

10-Mockery.com - COMICS! A collection of our web comics and comic-oriented pieces!

Welcome to the comics of I-Mockery. There's plenty of great stuff here but my favorite has to be PickleMan. My favorite issues are 5 and 6 with the Flash movie, PickleMan's Breakfast Battle a close third. Oh, and the rest of the Site is a lot of fun too. Enjoy.

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Sunday, March 02, 2014

POOR DEANO!


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Saturday, March 01, 2014

Helsinki Complaints Choir

This is a very funny but also sweet YouTube video that I found. I used to live near one of the biggest Finnish communities in the United States and yes, they were a lot like this.

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Friday, February 28, 2014

The Thought For Today

"My mother said to me, "If you are a soldier, you will become a general. If you are a monk, you will become the Pope." Instead, I was a painter, and became Picasso." - Pablo Picasso

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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, February 27, 2014

The Thought For Today

"A new study shows that monkeys can look at photos and recognize other monkeys they know. However, the study also shows that monkeys are terrible with names." - Conan O'Brien

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Dave Barry's Blog

Dave Barry's Blog

For any lazy morning. Chock full of fun and weird Links that people send him. It also has Links to some of his old columns.

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Wednesday, February 26, 2014

The Thought For Today

"If you want to tell people the truth, make them laugh, otherwise they'll kill you." - Oscar Wilde

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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, February 25, 2014

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: Smoked Salmon And Cole Slaw Donburi

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

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Jambalaya

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




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



Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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

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

Fried Rice Sauce

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Cod And Broccoli Donburi With Teriyaki Sauce

Sauce

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

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Bouillabaisse

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

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Monday, February 24, 2014

The Thought For Today

"Kids, just because I don't care doesn't mean I'm not listening." - Homer Simpson

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Modern Drunkard Magazine Online

Modern Drunkard Magazine Online

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

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Sunday, February 23, 2014

POOR DEANO!


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Saturday, February 22, 2014

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

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Friday, February 21, 2014

The Thought For Today

"Women and cats will do as they please, and men and dogs should relax and get used to the idea." - Robert Heinlein

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Your Breasts Are Trying To Kill You

From Slate: A smart new history takes boobs seriously. NOT just for women.

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

Thursday, February 20, 2014

The Thought For Today

"Boards don't hit back." - Bruce Lee

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Girl Genius

Enjoyable stuff. Go, read, laugh.

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Wednesday, February 19, 2014

The Thought For Today

"To me, clowns aren't funny. In fact, they're kinda scary. I've wondered where this started, and I think it goes back to the time I went to the circus and a clown killed my dad." - Jack Handey

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Ringling Bros. & Barnum & Bailey

"Come one, come all to the Greatest Show On Earth."

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Tuesday, February 18, 2014

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: 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, February 17, 2014

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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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, February 16, 2014

POOR DEANO!


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Saturday, February 15, 2014

Dance Dance Party Revolution Movie Titles

Okay, it's not really Dance Dance Party Revolution, but it looks as if ought to be. So what is this video good for other than dancing? How about speed reading? See how many movie titles you can read, then watch it again to see if they're really there!

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Friday, February 14, 2014

The Thought For Today

"This week in New Zealand, a man who lost his wedding ring in the ocean found it in the water over a year later. The man says the most amazing thing about the story is that his wife fell for it." - Conan O'Brien

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Life as a real CSI - and you thought Entomology was useless

Ok, here it goes, since I've been nagged to death to post. and speaking of death, here is something that could fall into the category of the Thought for the Day. As it goes, a word of advise is that if you find that you are going to pass on while preparing to go fishing, leave the live bait behind. Such is the case of "Uncle Pete." By using forensic Entomology, as generalized in the above link, I estimated "Pete" had been preparing to go fishing, sitting in his car in a closed, detached garage for about 3 weeks.
The big question should be, "How do you know 'Pete' was going fishing?" Well....in the car, next to "Pete" sat a lunch box cooler. Along with food stuffs, was some containers of live shrimp bait. Naturally, after 3 weeks, the bait was less than live.
The next question should be, "Why leave the bait home if I'm going to die?" Well....there is the matter of bouquet. Three weeks for a former person is one thing, but for former aquatic life......I'll leave to the imagination.

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

Thursday, February 13, 2014

The Thought For Today

"A 92-year-old man was cited for reckless driving yesterday after he crashed his car into a restaurant, then sat down and ate breakfast. The amazing part? When he was done, he still couldn't remember where he parked." - Jimmy Fallon

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Wednesday, February 12, 2014

The Thought For Today

"Laughter is an instant vacation." - Milton Berle

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HAPPY BIRTHDAY DARWIN!

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

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Tuesday, February 11, 2014

The Thought For Today

"If it screams, it's not food... yet." - Anon

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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, February 10, 2014

The Thought For Today

"A day without laughter is a day wasted." - Charlie Chaplin

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ComputerPranks.com: Downloadable Pranks

ComputerPranks.com: Downloadable Pranks

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

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Sunday, February 09, 2014

POOR DEANO!


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Saturday, February 08, 2014

Hamster Powered Walker

More cool stuff from Crabfu. With a hamster, even. And, no, he's NOT steam-powered.

http://crabfuartworks.blogspot.com/2011/02/hamster-powered-walker.html

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Friday, February 07, 2014

The Thought For Today

"Without computers, the government would be unable to function at the level of effectiveness and efficiency that we have come to expect. This is because the primary function of the government is -- and here I am quoting directly from the U.S. Constitution -- 'to spew out paper.'" - Dave Barry

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ToyVault - Cthulhu

ToyVault - Cthulhu

It's Weird Friday again. If you or someone/something that you know loves the writings of H.P.Lovecraft, THIS is the place to visit. It's all beautiful, in a disgusting way. Perfect presents for the little ones. And maybe even some big ones too.

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

Thursday, February 06, 2014

The Thought For Today

"The secret of acting is sincerity. If you can fake that, you've got it made." - George Burns

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Madhatter Magic Shop

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

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Wednesday, February 05, 2014

The Thought For Today

"If Jesus had been killed 20 years ago, Catholic school children would be wearing little Electric Chairs around their necks instead of crosses." - Lenny Bruce

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

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


Fun stuff. Professional grade.

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Tuesday, February 04, 2014

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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Bacon Wrapped Hamburgers

1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese1 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, February 03, 2014

The Thought For Today

"You can say any foolish thing to a dog, and the dog will give you a look that says, "My God, you're right! I never would've thought of that!"" - Dave Barry

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They Do It With... - Chez Goodman

They Do It With... - Chez Goodman The collection that you've been waiting all your life for. And remember: "Mimes don't do it; everyone hates a mime."

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Sunday, February 02, 2014

POOR DEANO!


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Saturday, February 01, 2014

Crabfu Steam Toys

crabfu steam toys

Steam powered radio controlled vehicles. Why steam powered? Because he could. Weird but cool, click on the photos for more info and videos. Love the R2S2, which is a steam powered you-know-who. The crab was giving me flashbacks to the movie Runaway. Little known fact - Gene Simmons of KISS, without his make up, starred as the villain in it.

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Friday, January 31, 2014

The Thought For Today

"For Christmas, I gave my kid a BB gun. He gave me a sweater with a bull's-eye on the back." - Rodney Dangerfield

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Headless Historicals

Headless Historicals

And it's another Weird Friday. From the Site: "These reworked dolls were inspired by characters throughout history who died in rather horrible ways." Go. Look. Shake your head in disbelief. But not too hard - it may come off.

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Thursday, January 30, 2014

The Thought For The Day

"It has been said that there is no fool like an old fool, except a young fool. But the young fool has first to grow up to be an old fool to realize what a damn fool he was when he was a young fool." - Harold Macmillan

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Where To Get The Best Free Education Online

"While most online resources won't grant you a college degree, there's a lot more to the internet than Wikipedia when it comes to learning. Whether you learn best through video or text, want to take a year-long course or just to touch up on a few topics, there are more than a few places online that can give you the full experience. In fact, there are enough that it can get quite overwhelming, so we've rounded up the best resources to make it all a bit more manageable. Here are some of the best places to get an education without ever leaving your computer." Good stuff.

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Wednesday, January 29, 2014

The Thought For Today

"I have six locks on my door all in a row. When I go out, I lock every other one. I figure no matter how long somebody stands there picking the locks, they are always locking three." - Elayne Boosler

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Flood Maps

Flood Maps

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

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Tuesday, January 28, 2014

The Thought For Today

"If trees could scream, would we be so cavalier about cutting them down? We might, if they screamed all the time, for no good reason." — Jack Handey

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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: 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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Monday, January 27, 2014

The Thought For Today

"I hope life isn't a big joke, because I don't get it." — Jack Handey

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Portals - WSJ.com

Portals - WSJ.com

Damn. The Internet IS addictive.

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Sunday, January 26, 2014

POOR DEANO!


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Saturday, January 25, 2014

Rec: Haggis With Neeps And Tatties

An easier version for Burn's Night Supper...


http://www.bbc.co.uk/food/recipes/haggiswithneepsandta_90856

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Burns supper - Wikipedia, the free encyclopedia

Burns supper - Wikipedia, the free encyclopedia

Tonight...

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The Burns Supper Index

The Burns Supper Index

Are you ready?

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Friday, January 24, 2014

The Thought For Today

"If you ever catch on fire, try to avoid seeing yourself in the mirror, because I bet that's what really throws you into a panic." — Jack Handey

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Paranormal Restraining Orders

Paranormal Restraining Orders

On this Weird Friday, for only $5, you can get a Restraining Order against the paranormal being of your choice. What a deal.

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Thursday, January 23, 2014

The Thought For Today

"When asked by an anthropologist what the Indians called America before the white man came, an Indian said simply, "Ours"

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Address to a Haggis by Robert Burns

Address to a Haggis by Robert Burns

Remember, Saturday night (the 25th) is Burns Night. Address to a Haggis is normally recited over the supper. I've ordered MY Haggis, have you?

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Wednesday, January 22, 2014

The Thought For Today

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

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The Only Way To Guarantee Your Spot In Hell

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

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Tuesday, January 21, 2014

The Thought For Today

"Paris Hilton was arrested for cocaine possession, which is like arresting Bill Cosby for eating Jell-O." - Jimmy Kimmel

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Rec: Haggis, Tatties and Neeps

Saturday night is Burns Night so why not celebrate it like every good Scot with Haggis accompanied with Tatties and Neeps (mashed potatoes with a little nutmeg and Mashed Swede also known as turnip with a little ginger). In this recipe I have combined the two, sprinkled a little Scottish cheddar cheese over the top to make Orkney Clapshot but you can keep the two separate if you prefer.
(NOTE: The dictionary says that the Swedish turnip is actually the rutabaga. Plan accordingly.)


Haggis
1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to).


Tatties
600g mashing potato, peeled and roughly chopped
60ml milk
4 tbsp butter
a generous pinch of grated nutmeg
maldon salt


Neeps
600g Swede (turnip), peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
maldon salt and freshly ground black pepper


Orkney Clapshot
Tatties and Neeps
150g cheddar cheese, grated


To Serve
cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
30ml whisky.



Haggis: Place the haggis in a large saucepan and cover it with cold water. Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan. Leave the haggis to cook for 40 minutes per 500g.


Tatties: Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer. Leave the potatoes to cook for 20-30 minutes until they are tender. Drain the potatoes well and return them to the pan. Return the pan to the low heat and dry the potatoes for a couple of minutes. Add the butter and milk to the pan and mash the potatoes with a fork or potato masher. Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash.


Neeps: Place the Swede (turnip) in a saucepan and cover them with cold water. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender. Drain Swede and return them to the pan. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes. Add the butter and ginger to the pan and cook them with the Swede for a minute. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth.


Orkney Clapshot: Preheat a grill to high. Mix together "Tatties and Neeps" until they are well combined. Place the mixture in an oven proof container and cover it with the grated cheese. Place the container under the hot grill and cook it until golden brown. Serve



To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve



Serves 6
I have no idea what to do with leftovers

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