Echo Fox Three

Wednesday, July 30, 2014

The Thought For Today

"Is there anything more beautiful than a beautiful, beautiful flamingo, flying across in front of a beautiful sunset? And he's carrying a beautiful rose in his beak, and also he's carrying a very beautiful painting with his feet. And also, you're drunk." - Jack Handey

Labels:

How To Turn Cheap Vodka Into the Good Stuff

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

Labels:

Tuesday, July 29, 2014

The Thought For Today

"If God didn't want us to eat animals, why did he make them out of meat?" - Homer Simpson

Labels: ,

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

Labels: , ,

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

Labels: , ,

Rec: Crockpot Belgian Roast

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

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

Labels: , ,

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

Labels: , ,

Monday, July 28, 2014

The Thought For Today

"A friend of mine once sent me a post card with a picture of the entire planet Earth taken from space. On the back it said, 'Wish you were here.'" - Steven Wright

Labels:

HAPPY BIRTHDAY NASA!

For the Benefit of All

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

Labels: ,

Sunday, July 27, 2014

POOR DEANO!


Labels: ,

Saturday, July 26, 2014

Sacrificing without Digesting

And now, on a related note for yesterday's posts, this is Tess Gerritsen again on human sacrifice. It still exists today, only now it isn't sanctioned by any government or society. In this regard I suppose it's similar to slavery -- witness the recent brouhaha over the forced servitude (i.e., slavery) of children and adolescents in China. Well, at least I haven't heard of anything similar regarding human sacrifice lately, but it's early days in the new century.

Labels: ,

Friday, July 25, 2014

The Thought For Today

"The statistics on sanity are that one out of every four Americans is suffering from some form of mental illness. Think of your three best friends. If they are okay, then it's you." - Rita Mae Brown

Labels:

Toys With Mental Illnesses

It;s Weird Friday and: "Oh, what gift to offer the bipolar six-year-old nephew his birthday... I know! These German toys with mental illnesses would please the little tyke. Would he like the depressive turtle Dub, Kroko the water-phobic crocodile, or the personality disorder-affected sheep Dolly? Of course, there's also Sly the snake, who happens to suffer from hallucinations..."

Labels:

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

Thursday, July 24, 2014

The Thought For Today

"A man in the house is worth two in the street." - Mae West

Labels:

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.

Labels:

Wednesday, July 23, 2014

The Thought For Today

"There's a sucker born every minute" - P.T. Barnum

Labels:

Molds On Food: Are They Dangerous?

Molds On Food: Are They Dangerous?


Hmmmmmmm? There's a chart at the bottom.

Labels: ,

Tuesday, July 22, 2014

The Thought For Today

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

Labels: ,

Rec: Chicken Merlot With Mushrooms

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6 ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1 1/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese



Rinse chicken, set aside. In a 3 1/2 to 4 or 5 quart
crockpot place mushrooms, onion, and garlic. Place
chicken pieces on top of the vegetables. In a bowl
combine broth, tomato paste, wine or chicken broth,
tapioca, dried basil , sugar, salt, and pepper. Pour
over all. Cover; cook on LOW setting for 7 to 8 hours
or on HIGH setting for 3 1/2 to 4 hours. To serve,
spoon chicken, mushroom mixture, and sauce over
hot cooked noodles Sprinkle with Parmesan cheese.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Honey Orange Chicken

8 chicken thighs, frozen
1/2 cup honey
1 cup orange juice
2 cup chicken broth
1/2 teaspoon salt
1 tablespoon dry mustard
1 to 2 teaspoon fresh garlic, minced
2 teaspoons soy sauce
1 10 oz. package frozen broccoli flowerets, optional thawed
2 tablespoons cornstarch mixed with 1/4 cup water
Cooked rice



Put the frozen chicken in the crockpot right out of the
freezer. Whisk all other ingredients (except cooked rice,
broccoli, cornstarch and water) together and pour over
the chicken. Turn the crockpot on LOW and cook for 4 to
5 hours. If you desire, you may top with frozen broccoli
flowerets about one hour before the chicken is finished.
Before serving, remove the chicken and broccoli and stir
in the cornstarch mixture. Put crockpot on HIGH until the
broth bubbles and thickens.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Chicken Parisienne

6 medium chicken breasts
1/2 cup white wine (or water)
1 can cream of mushroom soup
1 4 oz can mushrooms, drained
1 cup sour cream
1/4 cup flour
salt, pepper and paprika - to taste



Sprinkle chicken with salt, pepper and paprika. Place in
crockpot. Mix wine, soup and mushrooms until well
combined. Pour over chicken. Sprinkle with more paprika.
Cover and cook on LOW 7 to 9 hours or HIGH for 3 to 4
hours. Remove chicken after cooking time. Mix sour cream
and flour together. Stir into crockpot and cook for 30
minutes. Serve sauce (gravy) over potatoes, rice or noodles.



Serves 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 teaspoons oregano leaves crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper freshly ground
2 tablespoons butter
1/4 cup water
4 tablespoons fresh lemon juice
4 cloves garlic minced
2 teaspoons chicken bouillon
2 teaspoons fresh chopped parsley



Wash chicken and dry on paper towels. Combine oregano,
salt and pepper in a small bowl. Sprinkle on the chicken
and pat it in. Fry the chicken breasts until browned in the
butter. Transfer chicken to the crockpot. Add the water,
lemon juice, bouillon, garlic and parsley to the pan. Scrape
any browned bits from the bottom of the pan. Bring mixture
to a boil and pour over the chicken. Cover and cook on HIGH
for 2 1/2 to 3 hours or on LOW for 5 to 6 hours. Add parsley
and baste chicken. Cover and cook another 15 to 30 minutes.
Serve with Rice Pilaf.



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Chicken And Sausage Gumbo

3 tablespoons all-purpose flour
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
3/4 to 1 lb boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice


(You can skip this if you have premade roux.) In a small
saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes. Reduce
heat to medium-low; cook, stirring constantly, about 8 to 12
minutes or until mixture turns a light red-brown. Place
flour and oil mixture in 3 1/2 to 4 quart crockpot. Stir in
all remaining ingredients except shrimp and rice. Cover
and cook on LOW for 7 to 9 hours. Add cooked shrimp to
the gumbo; mix well. Cover and continue to cook on LOW
for 20 minutes longer. Meanwhile, cook rice according to
package directions. Serve gumbo over hot cooked rice.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, July 21, 2014

The Thought For Today

"Search crews in Montana are looking for two bags of mail in the wilderness that fell out of a plane last week. Meanwhile, a bunch of squirrels were excited to learn they'd been pre- approved for a Discover Card." - Jimmy Fallon

Labels:

Angry Alien Productions: 30-Second Bunnies Theatre and other cartoons.

Angry Alien Productions: 30-Second Bunnies Theatre and other cartoons.

"... in which a troupe of bunnies parodies a collection of movies by re-enacting them in 30 seconds, more or less." And they said that it couldn't be done. A big collection of funny stuff. Be sure to check out Rocky Horror.

Labels: ,

Sunday, July 20, 2014

POOR DEANO!


Labels: ,

Saturday, July 19, 2014

Bowling with a Pug

Hmmm. I don't think I would let these morons dogsit for me. I have to admit this MySpaceTV video is funny, though, and the music is great! Hooray to Samson! Nor were any guitarists harmed.

Labels: , ,

Friday, July 18, 2014

The Thought For Today

"Maybe we should develop a Crayola bomb as our next secret weapon. A happiness weapon. A beauty bomb. And every time a crisis developed, we would launch one. It would explode high in the air - explode softly - and send thousands, millions, of little parachutes into the air. Floating down to earth - boxes of Crayolas. And we wouldn't go cheap, either - not little boxes of eight. Boxes of sixty-four, with the sharpener built right in. With silver and gold and copper, magenta and peach and lime, amber and umber and all the rest. And people would smile and get a little funny look on their faces and cover the world with imagination." - Robert Fulghum

Labels:

Superheroes Anonymous

And for Weird Friday - read it and weep, evil-doers everywhere. Or laugh.

Labels:

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

Thursday, July 17, 2014

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.

Labels:

Wednesday, July 16, 2014

The Thought For Today

"In Massachusetts, Republicans are upset over a new tax hike on dogs. It was slipped into a bill at the last minute by Democrats. Democrats claim they're only going to be taxing dogs that make over $250,000 a year, though." - Jay Leno

Labels:

Good Experience Games - good games, fun games

Good Experience Games - good games, fun games

"These are online games that, in my opinion, offer a "good experience" - good game design with an overall attention to quality. Unless otherwise noted, they're all free, online, and available right now." And about 3/4 of the way down the page, you'll find The Hitchhiker's Guide. You'ld better get started before the Earth is destroyed.

Labels: ,

Tuesday, July 15, 2014

The Thought For Today

"Happiness? A good cigar, a good meal, a good cigar and a good woman ... or a bad woman; it depends on how much happiness you can handle." - George Burns

Labels: ,

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

Labels: , , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , , ,

Monday, July 14, 2014

The Thought For Today

"A surgeon in Florida was fined $5,000 for removing the kidney of a patient instead of the gallbladder. The surgeon said, 'I am so sorry for the mistake, and I mean that from the bottom of the red, pumpy thingy in my chest.'" - Jimmy Fallon

Labels:

Things You Never Knew Existed : Gag gifts, novelties and toys : Welcome!

Things You Never Knew Existed : Gag gifts, novelties and toys : Welcome!

Okay, you knew that SOME of them existed. Still, there's a lot of fun stuff here and Xmas is getting closer.

Labels:

Sunday, July 13, 2014

POOR DEANO!


Labels: ,

Saturday, July 12, 2014

Roswell Revisited

So was this guy nuts or what? Deathbed affidavits are thought to be true because what do you have to lose? I'm not sure that's accurate, because one's family can lose. The living still have something to lose in a lot of cases. But I have to admit, what did this guy have to lose by telling the truth? That still doesn't mean he saw a flying saucer, of course. But maybe he saw something he wasn't supposed to see...

Labels: ,

Friday, July 11, 2014

The Thought For Today

There was once a young man who, in his youth, professed a desire to become a "great" writer.When asked to define "great", he said: "I want to write stuff that the whole world will read, stuff that people will react to on a truly emotional level, stuff that will make them scream, cry, wail, howl in pain, desperation and anger!" He now works for Microsoft writing error messages...

Labels:

WASP Injection Systems, Inc. - WASP Injection Knife

WASP Injection Systems, Inc. - WASP Injection Knife





In case you're ever attacked by a mad watermelon (watch the video).

Labels:

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

Thursday, July 10, 2014

The Thought For Today

"I'd put my money on the sun and solar energy. What a source of power! I hope we don't have to wait until oil and coal run out before we tackle that." - Thomas Edison

Labels:

Happy Birthday Nikola Tesla!

Labels: , ,

Wednesday, July 09, 2014

The Thought For Today

"May the sun in his course visit no land more free, more happy, more lovely, than this our own country!" - Daniel Webster

Labels:

Brass Pocket Sundial Compasses

The ultimate pocket watch. Solar powered and never needs batteries.

Labels:

Tuesday, July 08, 2014

The Thought For The Day

"The first time you see something that you have never seen before, you almost always know right away if you should eat it or run away from it."   —  Scott Adams

Labels: ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

Monday, July 07, 2014

The Thought For Today

"As to marriage or celibacy, let a man take which course he will; he will be sure to repent it." - Socrates

Labels:

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...

Labels: ,

Sunday, July 06, 2014

POOR DEANO!


Labels: ,

Saturday, July 05, 2014

Mother Goose Goes Hollywood

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

Labels: ,

Friday, July 04, 2014

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

Labels: ,

HAPPY FOURTH!!!


HAVE A HAPPY AND SAFE FOURTH!



Labels:

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

Thursday, July 03, 2014

The Thought For Today

"Why do Jewish divorces cost so much? They're worth it." - Henny Youngman

Labels:

I-Mockery.com - Mocking pop culture and whatever else we can get our grubby hands on.

I-Mockery.com - Mocking pop culture and whatever else we can get our grubby hands on.

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

Labels:

Wednesday, July 02, 2014

The Thought For Today

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

Labels:

JibJab

JibJab

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

Labels: ,

Tuesday, July 01, 2014

The Thought For Today

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

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

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

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

Labels: ,

Rec: Barbecued Shrimp

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


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


Serves 4
Refrigerate remainder
Can be carefully reheated in microwave

Labels: , ,

Rec: Curried Barbecue Chicken

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



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

Labels: , ,

Rec: Microwave Sausage Stuffed Peppers

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


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


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

Labels: ,

Rec: New Orleans Barbecue Shrimp

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



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



Serves 4 to 6

Labels: , ,

Rec: Barbecue Sauce For Ribs, Steak Or Chicken

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



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

Labels: ,

Monday, June 30, 2014

The Thought For Today

"They aren't making mirrors the way they used to. The ones I buy now are full of wrinkles." - Phillis Diller

Labels:

The Lighter Side : Collectibles, t-shirts, and other inexpensive gifts ideas : Welcome!

The Lighter Side : Collectibles, t-shirts, and other inexpensive gifts ideas : Welcome!



And on the same note...

Labels:

Sunday, June 29, 2014

POOR DEANO!


Labels: ,

Saturday, June 28, 2014

Challenger, A Science Fiction Fanzine

If you like reading works by Mike Resnick, Greg Benford and other science fiction notables, then you will enjoy Challenger. Contributors write about such diverse topics as science fiction as an art form to real science (especially that involving space) to horse racing to movies to insurance law to getting stuck in jail...Well, let's just say there's a lot on offer there. Bookmark it so you can take your time; there are achived issues in addition to the current issue.

Labels: ,

Friday, June 27, 2014

The Thought For Today

'You scratch my back, and I'll suck blood out of yours' - that is the insect motto." - Dave Barry

Labels:

Stop Alien Abductions

Stop Alien Abductions

Welcome to another Weird Friday. Very, very seldom am I at a loss for words. This is one of those times.

Labels: ,

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

Thursday, June 26, 2014

The Thought For Today

"We always hold hands. If I let go, she shops." - Henny Youngman

Labels:

Beam Me Up - Science & Science Fiction news: Isaac Asimov interview on Youtube

Beam Me Up - Science & Science Fiction news: Isaac Asimov interview on Youtube


About an hour, but well worth the time.

Labels: , ,

Wednesday, June 25, 2014

Beam Me Up - Science & Science Fiction news: Ten Things You Didn't Know About the Apollo 11 Moon Landing

Beam Me Up - Science & Science Fiction news: Ten Things You Didn't Know About the Apollo 11 Moon Landing


Interesting stuff...

Labels:

Tuesday, June 24, 2014

The Thought For Today

"The two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it." - Andy Rooney

Labels: ,

Rec: Microwave Chicken Curry

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil leaves, chopped
1/2 bunch cilantro leaves, chopped
2 (13.5 oz) cans coconut milk
2 tablespoons soy sauce
kosher salt
freshly ground black pepper
3-4 cups steamed rice, to serve on
paprika, for garnish
1 scallion, thinly sliced for garnish


In a large microwave pot with a lid, mix together the curry
paste and oil. Microwave on HIGH for 3 minutes. Add the
chicken and stir. Cover and microwave on MEDIUM for 8
minutes. Add the basil, cilantro, coconut milk and soy
sauce and season with salt and pepper. Give it a good stir,
cover and microwave on MEDIUM for 4 minutes. Stir again,
cover and let rest for 3 or 4 minutes. Serve over steamed
rice and garnish with paprika and scallions.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Crockpot Chicken & Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans cream of chicken soup
1/2 cup onion, finely diced
2 cups of water
1 chicken bouillon cube
2 carrots, peeled and sliced
2 stalks of celery, chopped
salt and pepper to taste
2 10 oz pkg refrigerated biscuits
2 tablespoons flour
1/2 cup heavy cream



Combine all ingredients, except biscuits, flour and cream
into crockpot. Cook on LOW 5 to 7 hours. 30 minutes
before serving, mix flour and cream together and add
to crockpot. Tear biscuit dough into 1 inch pieces (or cut
into fourths) and add to crockpot. Stir gently, cook on
HIGH for another 30 minutes or until biscuits are
fluffed up and cooked through.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Buffalo Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (1/4 to 1/2)


Put ingredients in crockpot, cover and cook on LOW
4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Dijon Chicken

4 chicken breast halves
1 heaping tablespoon honey Dijon mustard
salt and coarsely ground black pepper or seasoned pepper
2 (8 oz) packages baby spinach or 1 pound washed and
dried fresh spinach leaves
2 tablespoons butter, cut in small pieces


Grease crockpot or spray with Pam. Wash chicken and pat dry.
Rub chicken with Dijon mustard and sprinkle with salt and
pepper. Place chicken breasts in crock pot. Top with spinach.
Spinach can be packed in, or add spinach in parts as spinach
wilts as it cooks. Dot spinach with butter and sprinkle with
more salt and pepper. Cover and cook on LOW for 5 to 6 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Creamy Homemade Crockpot Chicken Stew

1 cup lowfat evaporated milk
1/4 cup all-purpose flour
1 1/2 lbs chicken leg meat
3/4 lb small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen green peas, thawed
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 cup chopped fresh parsley


In a small bowl, stir together evaporated milk and flour
until smooth. Place chicken, mushrooms, potatoes, onions,
carrots and peas in crockpot. Pour in milk mixture and broth.
Season with salt, pepper, marjoram and rosemary. Cook on LOW
for 6 hours. Stir in parsley and serve.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Monday, June 23, 2014

The Thought For Today

"Asking a working writer what he thinks about critics is like asking a lamppost how it feels about dogs." - Christopher Hampton

Labels:

Which Science-Fiction Writer Are You?

Which Science-Fiction Writer Are You?


You KNOW you want to know. And in case you were wondering, Arthur C. Clarke. I WISH.

Labels:

Sunday, June 22, 2014

Happy Birthday Bruce! (22JUN)

Four labels from the Bruce Campbell's Soup Company.

Labels: ,

Saturday, June 21, 2014

Custom Sign Generator Page, Over 1,000 Image Generators (Personalized Flash Ecards & JPG Pictures) To Play With

Custom Sign Generator Page, Over 1,000 Image Generators (Personalized Flash Ecards & JPG Pictures) To Play With

They're not kidding about the numbers. You can make signs, posters, stickers and banners on or about just about any subject that you can think of. And even a few that you haven't. Have fun and make sure that you have plenty of ink and paper handy.

Labels:

Friday, June 20, 2014

The Thought For Today

"I believe in loyalty. When a woman reaches an age she likes, she should stick to it." - Eva Gabor

Labels:

Death Star Costs $15.6 Septillion, 1.4 Trillion Times the US Debt - Death Star price - Gizmodo

Death Star Costs $15.6 Septillion, 1.4 Trillion Times the US Debt - Death Star price - Gizmodo


And on this Weird Friday we answer a question that's been on EVERYONE'S mind.

Labels: ,

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

Thursday, June 19, 2014

The Thought For Today

"The sight of women talking together has always made men uneasy; nowadays it means rank subversion." - Germaine Greer

Labels:

StarShipSofa -

http://www.starshipsofa.com/

From their Home Page: "Take a voyage on the Science Fiction podcast StarShipSofa if you dare? Travel into the deepest realms of the classic Sci-fi and science fiction world. Calling at such science fiction destinations as Philip K Dick, Alfred Bester, John Brunner and all the other great Sci Fi writers out there. Then, from science fiction and Sci Fi we travel anywhere our imagination and our podcast take us. All wrapped up and inspired by the great Ronnie Corbett. Intrigued? Want to find out more about our science fiction podcast?. Then travel on the greatest science fiction and Sci Fi ride of your life, the StarShipSofa podcast.... If it's classic science fiction... or sci fi trivia listen no further - science fiction never listened so good!"

Labels:

Wednesday, June 18, 2014

The Thought For The Day

"The trouble with class reunions is that old flames have become even older." - Doug Larson

Labels:

SF Signal - A Science Fiction Blog

SF Signal - A Science Fiction Blog

An interesting Blog concerning all Science Fiction and Fantasy news.

Labels:

Tuesday, June 17, 2014

The Thought For Today

“How can you govern a country which has 246 varieties of cheese?” ― Charles de Gaulle

Labels: ,

Rec: Fiesta Beef Kabobs

1/2 envelope (1/4 cup) dry onion soup mix
2 tablespoons sugar
1/2 cup catsup
1/4 cup vinegar
1/4 cup salad oil
1 tablespoon prepared mustard
1/4 teaspoon salt
dash bottled hot pepper sauce (Tabasco)
1 1/2 lb. beef chuck roast, cut into 1" cubes
instant unseasoned meat tenderizer
1 green pepper, cut in pieces
1 sweet red pepper, cut in pieces


In saucepan combine first 8 ingredients and 1/2 cup
water; bring to a boil. Reduce heat, simmer 20
minutes. Cool. Add meat; toss to coat. Refrigerate
overnight; drain meat, reserving the marinade.
Use tenderizer on meat according to label directions.
Thread meat and peppers on skewers. Cook 20 to 25
minutes turning and brushing with marinade.

Labels: , ,

Rec: Original Homemade Italian Beef

2 pounds beef chuck roast
2 (1 oz) packages dry Italian salad dressing mix
2/3 cup water
2/3 (16 oz) jar pepperoncini peppers
5 hamburger buns



Place the roast into crockpot and season with Italian
dressing mix. Pour in the water. Cover, and cook on
HIGH for 5 to 6 hours. During the last hour, shred the
meat with two forks - if it does not shred easily, cook
longer. Add the peppers, and as much of the juice as
you like for additional flavor. Serve on buns.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Jenny's Crockpot Venison Stew

2 tablespoons vegetable oil
1 lb venison roast cut into 1 inch cubes, trimmed
seasoned salt and pepper
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder, optional
2 teaspoons Worchestershire sauce


Sprinkle venison with salt and pepper. Heat vegetable oil in
a skillet over high heat and sear venison on all sides.
Combine venison with soups and mushrooms in crockpot.
Season with garlic powder, onion powder and Worchestershire
sauce. Cover and cook on LOW for 9 to 11 hours, or on HIGH
for 4 1/2 to 5 1/2 hours. Excellent served over rice.

Serves 4 to 6
Refrigerate remainder
Reheat in microwave the next day

Labels: , ,

Rec: Basic Crockpot Meatloaf

2 lbs lean hamburger (or turkey)
2 eggs
2 slices bread, cut in small cubes
milk
catsup
salt and pepper
1 small onion, chopped



Beat eggs and add bread cubes. Add enough milk to moisten.
Add hamburger and onion and squish all together with your,
well washed, hands. Season to taste and place in crockpot.
Shape to fit and flatten. Cover completely with catsup and
cook on LOW for 8 to 12 hours. Always wash your hands before
and after handling raw meat.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Guinness® Corned Beef

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, June 16, 2014

The Thought For Today

"A human being is a part of the whole called by us 'Universe', a part limited in time and space. He experiences himself, his thoughts and feelings as something separated from the rest. - A kind of optical delusion of his consciousness. This delusion is a kind of prison for us, restricting us to our personal desires and to affection for a few persons nearest us. Our task must be to free ourselves from this prison by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty." - Albert Einstein

Labels:

Happy Captain Picard Day!

So, who knew?

Labels: ,

Sunday, June 15, 2014

POOR DEANO!


Labels: ,

Saturday, June 14, 2014

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!)

 









Labels: ,

Friday, June 13, 2014

The Thought For Today

“Do not train children to learning by force and harshness, but direct them to it by what amuses their minds, so that you may be better able to discover with accuracy the peculiar bent of the genius of each.” – Plato

Labels:

MindGuard Home Page

MindGuard Home Page

Yup, it's Weird Friday again and today we have THE source for anti-mind-control sofware. Unfortunately it's only for computers runing Amiga and Linux. The rest of us are DOOMED!

Labels:

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

Thursday, June 12, 2014

The Thought For Today

TV...If kids are entertained by two letters, imagine the fun they'll have with twenty-six. Open your child's imagination. Open a book.

Labels:

The Secrets of Mind Control

"This mind control summary is based on astonishing excerpts from three landmark books: Bluebird by Colin Ross, MD; Mind Controllers by Armen Victorian; and A Nation Betrayed by Carol Rutz. The authors provide hundreds of footnotes to support their thorough research. This revealing information is based on 18,000 pages of declassified CIA mind control documents."

Labels:

Wednesday, June 11, 2014

The Thought For Today

"No amount of time can erase the memory of a good cat, and no amount of masking tape can ever totally remove his fur from your couch." - Leo Dworken

Labels:

The Straight Dope: Do tinfoil helmets provide adequate protection against mind control rays?

The Straight Dope: Do tinfoil helmets provide adequate protection against mind control rays?

A bit old but still important.

Labels:

Tuesday, June 10, 2014

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

Monday, June 09, 2014

The Thought For Today

"If you think marriage is going to be perfect, you're probably still at your reception." - Martha Bolton, Christian comic

Labels:

Aluminum Foil Deflector Beanie

Aluminum Foil Deflector Beanie

When it comes to defending your mind, from the government or aliens, you can never have TOO much information.

Labels:

Sunday, June 08, 2014

POOR DEANO!


Labels: ,

Saturday, June 07, 2014

The Hard Truth From Orlando

Missouri principal wows crowd, angers atheists with guarded 'God' references -- June 4, 2014

Increasingly, I think our Founding Fathers got it wrong in one respect. It shouldn't be freedom OF religion. It should be freedom FROM religion. Of course, they couldn't know that everything they fought for would be undermined almost as soon as it was written.

It would be different if people really respected other people's beliefs, but while the majority who espouse one belief or another say they do respect, their actions plainly show that they don't . So what we have are members of various organized belief groups who insist on ramming their personal credo into the face of everyone else while protesting that they have a right to believe as they do.

Well, yes. They have a right to believe whatever. The difference is, their right to believe appears to contain a simultaneous belief that they have a right to insist everyone else has to hear what they believe -- particularly when it's a group held socially captive for non-religious activities, school graduations, sports competitions, government assemblies -- heck, business meetings.

The original version of the Pledge of Allegiance did not contain the words "Under God." That was a calculated, political addition during the Cold War 1950's to show the world that the U.S. wasn't like the "godless" Communists. The original Pledge of Allegiance was written by Francis Bellamy, a socialist, and the pledge was meant to be all encompassing of what the United State stands for, an ideal of intellect and equality -- not an inherently divisive religious affirmation.

I wonder how Principal Kevin Lowery would feel if he were obliged to attend a monthly assembly of school principals to collect his pay check and then be obliged to sit and listen for an hour while Islamists, Jehovah Witnesses, Mormons, Atheists or Satanists expounded on their private, personal religious views before he could collect his check. He'd be offended. He'd feel excluded. He'd feel trampled on.

But like most puffed-up, self-righteous Bible-thumpers, he won't see any correlation between that scenario and the one he just orchestrated at a Missouri high-school graduation. After all, his is the only REAL religion. Just ask him. He'll tell you. He has a personal line to God to which you're not privy unless you believe like he does. And then he's probably the only one who can hear that "still small voice." But rest assured, he'll "interpret" any messages for you because that voice that only he can hear told him he could.

"And just in case you’re interested, during my moment of silence, I gave thanks to God for these great students, their parents, their teachers and for this community.”

And of course, he is firmly convinced I give a tinker's damn what HE did during HIS moment of silence. I don't. I only give a damn when he and others of his ilk suck up my time with their arrogance. Puffed up jackass.

The school board needs to make him review and re-sign his oath to defend the Constitution and obey all laws. You know, that piece of paper all people who work for the taxpayers have to sign when they work in the government. I think the Principal has forgotten what it says.
 
   Florida Cracker
 

Labels: ,

Friday, June 06, 2014

The Thought For Today

"The good thing about being bisexual is that it doubles your chance of a date on a Saturday night." - Woody Allen

Labels:

TSA No-Fly List

Yes, folks, for Weird Friday we have, the one, the only - TSA No-Fly List! Now's your chance to check and see if your name is on it BEFORE you go to the airport. And your kids. And your pets. And your houseplants. If it has a name, it can (and probably will) go on the list.

Labels: ,

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

Thursday, June 05, 2014

The Thought For Today

"A new study shows that California has the dirtiest tap water in the country. California officials insist that the dirty water is fine as long as you chew it thoroughly." - Conan O'Brien

Labels:

TSA Complaints: Home

TSA Complaints: Home


Enjoy your right to complain.  And no guarantee that if you do complain, you won't end up on the No Fly list. Just the opposite.

Labels:

Wednesday, June 04, 2014

The Thought For Today

"I love to go to the doctor. Where else would a man look at me and say, "Take off your clothes"?" - Phyllis Diller

Labels:

Abraham Lincoln and Assault Weapons

From Outdoor Life--

Couldn't have said it better myself....

Labels: ,

Tuesday, June 03, 2014

The Thought For Today

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

Labels: ,

Rec: Wild Rice Micro Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Mandarin Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Microwave "Fried" Chicken

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Curried Microwaved Chicken

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Rec: Microwave Chicken Cacciatore

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


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

Serves 5 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: ,

Monday, June 02, 2014

The Thought For Today

“Denial Ain’t Just A River In Egypt." - Mark Twain

Labels:

Perpetual Kid - Unique Gifts to Entertain Your Inner Child

Perpetual Kid - Unique Gifts to Entertain Your Inner Child


Fun, fun, fun...

Labels:

Sunday, June 01, 2014

POOR DEANO!

 

Labels: ,

Saturday, May 31, 2014

Tired of Your Name? Try This Name Generator

Now that you have your Elf name, your Hobbit name, your Orc name, your stripper name and a host of other names, how about variations on your own name. This random name generator at the BabyNames site is a handy tool to find out who you might have been. After all, your name is quite a random and capricious event, as is occasionally made evident by parents who actually name their kids things like Ima Hogg. Well, if you're female you have an easy way out of that one in many cultures. It would be bad luck, though, if Ima ended up married to say a Mann or a Butler -- or worse. If I were Ima I probably would go by my middle name, even if it were, say, Gertrude. (In real life I don't have that option, since my parents didn't give me a middle name.) This is Blair Dakota signing off...

Labels: ,

Friday, May 30, 2014

The Thought For Today

"Code Monkey like Fritos

Code Monkey like Tab and Mountain Dew

Code Monkey very simple man

With big warm fuzzy secret heart:

Code Monkey like you" - Jonathan Coulton

Labels:

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?

Labels: ,

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

Thursday, May 29, 2014

The Thought For Today

“Religion is an insult to human dignity. With or without it, you'd have good people doing good things and evil people doing bad things, but for good people to do bad things, it takes religion.” - Steven Weinberg

Labels:

TheReligionofPeace.com - Islam: Making a True Difference in the World

TheReligionofPeace.com - Islam: Making a True Difference in the World

The peace of the grave. Those who behave as animals should be treated as such.

Labels:

Wednesday, May 28, 2014

The Thought For Today

“If you do not change direction, you may end up where you are heading” -  Lao Tzu

Labels:

HAPPY BIRTHDAY FRANKIE MCDONALD!

Yes, it's that time again.
It must be nice to finally be 30.

TIME TO CELEBRATE!

Labels: ,

Tuesday, May 27, 2014

The Thought For Today

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

Labels: ,

Rec: Crockpot Lamb Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Indian Lamb Korma

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Irish Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Crockpot Lamb Dijon

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Rec: Easy Lamb Hot Pot

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,

Monday, May 26, 2014

The Thought For Today

"There is no such thing as a good war and there is no such thing as a bad peace." - Benjamin Franklin

Labels:

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.

Labels:

Sunday, May 25, 2014

Happy Towel Day!

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

Happy Towel Day everyone and Don't Panic!

Labels: , ,

Saturday, May 24, 2014

Jihad Watch

Jihad Watch Required reading.

Labels: ,

Friday, May 23, 2014

The Thought For Today

"Out of my mind. Back in five minutes." - J.B. Morton

Labels:

Strange Press Release | Tableseed

Strange Press Release Tableseed


Well it's another Weird Friday and WE'RE NUMBER ONE! No surprise to those of us who live down here.

Labels: ,

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

Thursday, May 22, 2014

The Thought For Today

"If the world was perfect, it wouldn't be." - Yogi Berra

Labels:

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.

Labels: ,

Wednesday, May 21, 2014

The Thought For Today

Whether they ever find life there or not, I think Jupiter should be considered an enemy planet. - Jack Handey

Labels:

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.

Labels: ,

Tuesday, May 20, 2014

The Thought For Today

“I love you like a fat kid loves cake!” ―   Scott Adams

Labels: ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , ,

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

Labels: , , ,

Monday, May 19, 2014

The Thought For Today

"I love being married. It's so great to find that one special person you want to annoy for the rest of your life." - Rita Rudner

Labels:

CollegeHumor - Funny Pictures, Funny Videos, Funny Links!

CollegeHumor - Funny Pictures, Funny Videos, Funny Links!

Funny, but definately college type humor.

Labels:

Sunday, May 18, 2014

POOR DEANO!


Labels: ,

Saturday, May 17, 2014

IT'S CAROLINE REED DAY!

My favorite Academy grad. Hey, grab a bottle of mescal and come for a visit.










Labels: ,

Friday, May 16, 2014

The Thought For Today

"Explaining a joke is like dissecting a frog: you may understand it better afterwards, but the frog dies in the process." - Mark Twain

Labels: ,

Used Body Armor

That's right folks, for Weird Friday we have a FINE selection of used body armor for all occasions. Most NOT bullet proof but there are some. Just look for the most expensive items. But all handy if you are going through a messy divorce.

Labels:

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

Thursday, May 15, 2014

The Thought For Today

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

Labels:

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?"

Labels:

Wednesday, May 14, 2014

The Thought For Today

"They say the dog is man's best friend. I don't believe that. How many of your friends have you neutered?" - Larry Reeb

Labels:

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.

Labels: ,

Tuesday, May 13, 2014

The Thought For Today

“Ask not what you can do for your country. Ask what’s for lunch.”
Orson Welles

Labels: ,

Rec: Road Kill Stew

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


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

Serves 6
Refrigerate remainder
Reheates in microwave

Labels: , ,

Rec: Crockpot Garlic Top Sirloin Pot Roast

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Labels: , ,