Echo Fox Three

Friday, December 09, 2016

The Thought For Today

"Grant me the senility to forget the people I never liked anyway, the good fortune to run into the ones I do, and the eyesight to tell the difference.It's scary when you start making the same noises as your coffee maker." - Anon

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RoadkillToys.com Designer Plush Toys - shop

RoadkillToys.com Designer Plush Toys - shop

For Weird Friday, we have examples of typical Haggis ingredients. And the perfect toys for birthdays/Xmas. You might want to add this Site to your Favorites list. Don't forget to check the Home page for all their obits and other free stuff.

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

Thursday, December 08, 2016

The Thought For Today

"Guys are like dogs. They keep coming back. Ladies are like cats. Yell at a cat one time...they're gone." - Lenny Bruce

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Grandma Got Run Over by a Reindeer

And, of course, we have the true Xmas classic...

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Wednesday, December 07, 2016

The Thought For Today

"I don't know if the presidential candidates are running for the White House or Animal House." - Bob Hope

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Crazy Frog Christmas

Heeeeeeeeeee's back for Christmas...

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Tuesday, December 06, 2016

The Thought For Today

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

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Rec: Erma Bombeck's Taco Salad

1 head lettuce
1/2 pound ground beef or ground sirloin
2 large tomatoes, diced
1 1/2 cups Cheddar cheese, grated
3/4 cup dressing (your favorite)
sour cream
tortilla triangles


Wash and chop the lettuce. Drain and refrigerate. Put ground
beef in large glass bowl and microwave on HIGH for 3-4
minutes. Drain. Add lettuce, tomatoes and 1/2 the cheese to
bowl. Toss with salad dressing. Divide salad onto 6 plates.
Sprinkle remainder of cheese on top of each serving. Put
1 1/2 teaspoons of sour cream on top of each salad. Serve
with tortilla triangles.

Serves 6

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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.

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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

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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

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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

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Monday, December 05, 2016

The Thought For Today

"More Americans can name the three stooges than the three branches of government. Well, that's because the three stooges are more likely to get something done." - David Letterman

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Write & Email Santa Claus a Christmas Letter

This is it, you'ld better get those requests in and don't worry, he WILL answer. Don't forget to leave some cookies and milk or even a slice of pie. He doesn't mind diet cookies but soy milk gives him heartburn. So if you don't want reindeer poop in your stockings (or under the tree), I'ld go with the real thing.

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Saturday, December 03, 2016

Sloganize your name

Put your name, or any other word, into an Ad slogan.

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Friday, December 02, 2016

The Thought For Today

"Never sit on the toilet, while the plunger is still in it." - Steve Dilla

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PRONQUEST

NSFW  NSFW  I don't think that ANY of the D+D manuals covered this. Enjoy.  NSFW  NSFW

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

Thursday, December 01, 2016

The Thought For Today

"Talk about getting old. I was getting dressed and a peeping tom looked in the window, took a look and pulled down the shade!" - Joan Rivers

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Home

Home


Robots, remote controlled vehicles and more. Soon you can have butterflies and fairies flying around your house.

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Wednesday, November 30, 2016

The Thought For Today

"Never approach a friend's girlfriend or wife with mischief as your goal. There are just too many women in the world to justify that sort of dishonorable behavior. Unless she's really attractive." - Bruce Friedman

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Perfect Petzzz

The name says it all...

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Tuesday, November 29, 2016

The Thought For Today

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

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Rec: Split-Second Shrimp

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: St. Joseph Seafood

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crab Stuffed Mushrooms

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


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

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

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Rec: Lemon-Garlic Roast Salmon on New Potatoes

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Shrimp Enchiladas Verde

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



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



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, November 28, 2016

The Thought For Today

"This is little strange. A couple in England named their new daughter Kia because she was delivered in the back seat of a Kia. No one was happier than her older brother — Hospital Bed." - Jimmy Fallon

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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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Sunday, November 27, 2016

POOR DEANO!


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Saturday, November 26, 2016

"What Shall We Do With The Leftover Turkey?"

"What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
Early In The Evenin'?"              (To The Tune Of "Drunken Sailor")


Well, here's a Link to 56 ideas. And if you STILL have more leftovers, you cooked WAAAAAY too much.

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Friday, November 25, 2016

The Thought For Today

"I ad lib most of my dialogue. If I did remember my lines, it would be too bad for me." - W.C.Fields

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Lizard-ville > Home

Lizard-ville > Home

Welcome to another Weird Friday and beautiful Lizard-Ville. Come see the world of a 19 year old girl who can talk lizards into letting her dress them and pose them for photographs.

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

Thursday, November 24, 2016

The Thought For Today

"Thanksgiving was never meant to be shut up in a single day." - Robert Caspar Lintner

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Thanksgiving Myth: Turkey Makes You Sleepy


Sorry, you've got one less excuse for falling asleep in front of the telly after you pig-out.

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Thanksgiving - Wikipedia, the free encyclopedia

Thanksgiving - Wikipedia, the free encyclopedia


You might note where and when the first Thanksgiving REALLY was.

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Wednesday, November 23, 2016

The Thought For Today

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

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IT'S DARCEL DREW DAY!

Yes Darcel, YOU know why it's your day!
(Don't worry, I'm pretty sure that the statute of limitations has run out.)

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Tuesday, November 22, 2016

The Thought For Today

“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.”  ― Erma Bombeck

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Rec: Sweet Potatoe Pie

2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust



Preheat oven to 400 degrees F. In a mixing bowl, combine
the sweet potatoes, butter, egg yolks, brown sugar, salt,
ginger, cinnamon, nutmeg and evaporated milk. Mix
together well. Beat egg whites until stiff peaks form;
add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F for 10
minutes. Reduce heat and bake at 350 degrees F for
30 minutes or until firm. Refrigerate for 1 to 2 hours.
Serve with a scoop of vanilla ice cream or whipped cream.


Serves 8
Refrigerate remainder
Good cold or reheated

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Rec: Deep Fried Turkey

But if you must...

One 20 lb turkey
2 cups of salt
2 cups of sugar
2 gallons of water
1 cup of pickling spices
2 gallons vegetable oil (or follow recommendations of
deep fryer manufacturer.)


Combine water, sugar and salt in a large pot and submerge
thawed turkey. Refrigerate overnight allowing the turkey to
brine. When ready to cook the turkey, place 2 gallons of
vegetable oil in a turkey fryer and heat to 400 degrees.
Pull turkey out of brine and allow to completely dry on a
rack. Slowly submerge turkey in fryer. Cook for one hour
or until golden brown and crispy on the outside.Remove
turkey carefully and put it on a platter. Allow to rest for
10 to 15 minutes before carving. If serving later that day,
cover with aluminum foil and allow to sit on top of the
stove. When ready to serve, heat in a 350 degree oven
for a half an hour.

Serves 8 to 10 so be prepared for lots of leftovers
Refrigerate remainder
Good cold or reheated in microwave

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Rec: Cranberry Sauce

1/2 cup white sugar
1/2 cup orange juice
1/2 (12 ounce) package fresh cranberries


In a medium saucepan over medium heat,
dissolve the sugar in the orange juice. Stir in
the cranberries, and cook until they start to pop
(about 6 to 8 minutes). Remove from heat, and
transfer to a bowl. Cranberry sauce will thicken
as it cools.


Serves 6

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Rec: Steamed Asparagus

1 pound fresh asparagus spears, trimmed
1/4 cup water
2 tablespoons butter


Place asparagus in a microwave dish. Pour in water, and
dot with pieces of butter. Cover loosely, and cook in the
microwave on HIGH for 3 minutes, or until bright green
and tender. Allow the dish to stand 5 minutes before
serving.


Serves 4

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Rec: Simple Blender Hollandaise Sauce

1 cup butter or margarine
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
hot water to thin


Melt butter in microwave. Rinse blender with HOT water.
Put remaining ingredients in blender. Cover and switch on
and off to blend. With blender on high, slowly add melted
butter through hole in lid in a steady stream until all the
butter has been added. Thin if needed. Turn blender off and
serve immediately.


Serves 4

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Rec: Southern Cornbread Oyster Dressing

1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained with liquid reserved
salt and pepper to taste



Preheat oven to 350 degrees F. Butter one 4 qt casserole
dish. Chop the oysters. Saute red onion, green onion, celery
and oysters in 2 tablespoons of the butter until soft. In a
large bowl, combine cooked onion and oyster mixture with
cornbread, bread cubes, parsley, eggs and 1/2 cup
reserved oyster liquid. Gently toss to mix, add salt and
pepper to taste. Place dressing in casserole dish and dot
with remaining butter. Bake uncovered for 45 minutes
or until top is golden brown.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Simple Roast Duck

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 lb) whole duck
1/2 cup melted butter


Preheat oven to 375 degrees F. Rub salt, pepper, and
paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup
melted butter over bird, and continue cooking for 45 more
minutes. Spoon remaining 1/4 cup melted butter over
duck, and cook for 15 more minutes, or until golden brown.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, November 21, 2016

The Thought For Today

"Don't assume you're always going to be understood. I wrote in a column that one should put a cup of liquid in the cavity of a turkey when roasting it. Someone wrote me that: 'The turkey tasted great, but the plastic cup melted." - Heloise

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Welcome to Cattle of the Sea!

Welcome to Cattle of the Sea!

For a traditional Florida Thanksgiving dinner, though some of the REAL old time Florida crackers still swear Long Pig is the best. Hopefully it shouldn't take you more than 5 seconds to figure out that this is a humor Site, though the recipes can be used for beef. Or nosey neighbors.

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Sunday, November 20, 2016

POOR DEANO!


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Saturday, November 19, 2016

Top 10 Ways to Have a Great Thanksgiving

When you REALLY want to show your guests how much you LOVE them. Number 9 is my favorite.

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World Toilet Day

Yes it's real. Read all about it at Wikipedia.

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Friday, November 18, 2016

The Thought For Today

Secretary: "It must be hard to lose your mother-in-law."
WC: "Yes it is, very hard. It's almost impossible." - W.C.Fields

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War on Terror, the board game TM - a satirical board game from TerrorBull Games

War on Terror, the board game TM - a satirical board game from TerrorBull Games

Welcome to another Weird Friday. To quote from their homepage: "It's got suicide bombers, political kidnaps and intercontinental war. It's got filthy propaganda, rampant paranoia and secret treaties..." Now, you too can prepare yourself for a government job.

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

Thursday, November 17, 2016

The Thought For Today

"The reason most people play golf is to wear clothes they would not be caught dead in otherwise." - Roger Simon

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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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Wednesday, November 16, 2016

The Thought For Today

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

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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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Tuesday, November 15, 2016

The Thought For Today

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

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Rec: 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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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, November 14, 2016

The Thought For Today

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

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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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Sunday, November 13, 2016

POOR DEANO!


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Saturday, November 12, 2016

Meg Cabot's Blog -- Simply the Best

There are only a few blogs I follow (who has time?!), but one of my favorites of the few is that of YA writer Meg Cabot, she of The Princess Diaries. I know, you're saying, Princess Diaries? You gotta be kidding. No, I'm not, although Meg kids around a lot herself, which is what makes the blog so great. She spends more blog time entertaining than complaining. While you're there, be sure to check out her VidLit, which is also funny.

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Friday, November 11, 2016

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

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Veterans Day

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

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Thursday, November 10, 2016

The Thought For Today

"There's nothing wrong with a woman welcoming all men's advances, darling, as long as they are in cash ." - Zsa Zsa Gabor

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Internet Slang & Acronym Dictionary

Internet Slang & Acronym Dictionary

For people, like me, who don't know what's going on.

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Wednesday, November 09, 2016

The Thought For Today

"My wife doesn't care what I do when I'm away. As long as I don't enjoy myself." - Lee Trevino

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The VOCO Clock

The VOCO Clock

Not cheap. Reproduces the subtle wit employed by P. G. Wodehouse's most famous character--the valet Reginald Jeeves politely affirms the beginning of the day. 126 different wake-up messages in the reserved voice of Stephen Fry When the alarm sounds, Jeeves speaks softly as he assuages your displeasure that the morning has indeed come: "Excuse me sir, I'm so sorry to disturb you, but it appears to be morning... Very inconvenient, I agree... I believe it is the rotation of the Earth that is to blame" or greets you with "Good morning, sir... I feel sure you have slept soundly, feel thoroughly refreshed, and await the day with the anticipation of an energetic gazelle. If you are not roused sufficiently, a series of beeps will ensue A press of the rosette at bed time initiates a three-minute relaxation message with ambient music. Made of wood and handpainted in a subdued lacquer. A button on the back illuminates the clock's face.

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Tuesday, November 08, 2016

The Thought For Today

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

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Rec: Crockpot Lamb Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Indian Lamb Korma

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Irish Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Lamb Dijon

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Lamb Hot Pot

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, November 07, 2016

The Thought For Today

"I've been on a calendar, but never on time." - Marilyn Monroe

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SIGN BUILDER 2.0 - INDUSTRIAL SIGNAGE

SIGN BUILDER 2.0 - INDUSTRIAL SIGNAGE

For making various Danger/Hazmat signs on your computer. Now you can put something interesting on your bathroom door.

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Sunday, November 06, 2016

POOR DEANO!

Thanks Rob DenBleyker

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Saturday, November 05, 2016

IT'S BONFIRE NIGHT!

AHHH, BUT WHAT IF THEY HAD SUCCEEDED?

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Friday, November 04, 2016

The Thought For Today

"I have no respect for gangs today. None. They just drive by and shoot people. At least in the old days, like in West Side Story, the gangs used to dance with each other." - Robert G. Lee

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Gothic Industrial Culture

Welcome to another Weird Friday and I'm at a loss for words about this Site. I'm not going to make fun of it just because I don't understand it. I'll leave it up to YOU to decide.

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

Thursday, November 03, 2016

The Thought For Today

"There are many silly superstitions about lightning, and as a result many people - maybe even you - are terrified of it. You shouldn't worry. Thanks to modern science we now know that lightning is nothing more than huge chunks of electricity that can come out of the sky, anytime, anywhere, and kill you." - Dave Barry

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BEN KENOBI: PRIVATE JEDEYE

Watch. Laugh. Enjoy.

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Wednesday, November 02, 2016

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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Let's start Shopping...only 53 Days Til...

Halloween is over, lets skip Thanksgiving and go right to Christmas. Here's a few good places for us geeks to start shopping:

http://www.computergear.com/

http://www.x-tremegeek.com/

and if you really HAVE to leave the house and go out on "Black Friday," get an early check on the sales:

http://www.bfads.net/

Happy shopping!

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Tuesday, November 01, 2016

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

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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: Crockpot Belgian Roast

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Guinness® Corned Beef

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, October 31, 2016

The Thought For Today






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

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IT'S HALLOWEEN!

TIME TO PIG-OUT ON CANDY!

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Urban Legends Reference Pages: Holidays (Halloween Legends)

Urban Legends Reference Pages: Holidays (Halloween Legends)

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

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Halloween - Wikipedia, the free encyclopedia

Halloween - Wikipedia, the free encyclopedia

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

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Sunday, October 30, 2016

POOR DEANO!


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Saturday, October 29, 2016

Ten Spooky Short Shorts

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

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Friday, October 28, 2016

The Thought For Today







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

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YouTube - Happy Tree Friends - Remains To Be Seen

YouTube - Happy Tree Friends - Remains To Be Seen


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

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

Thursday, October 27, 2016

The Thought For Today

"No problem is too big to run away from." - Charles M. Schulz

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Halloween Online

Halloween Online

The official magazine of Halloween.

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Wednesday, October 26, 2016

The Thought For Today

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

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Death and Dementia

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

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Tuesday, October 25, 2016

The Thought For Today

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

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Halloween Drink and Cocktail Recipes

Halloween Drink and Cocktail Recipes

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

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

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

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

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Monday, October 24, 2016

The Thought For Today

"Some people say that I must be a horrible person, but that's not true. I have the heart of a young boy ... in a jar on my desk." - Steven King

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Frightbytes Virtual Haunted House Halloween Ghost Stories

Frightbytes Virtual Haunted House Halloween Ghost Stories

IT'S ALMOST TIME!

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

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Sunday, October 23, 2016

POOR DEANO!


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Saturday, October 22, 2016

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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Friday, October 21, 2016

The Thought For Today

"The aging process has you firmly in its grasp if you never get the urge to throw a snowball." - Doug Larson

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Welcome to Vampire.com

Welcome to Vampire.com


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

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

Thursday, October 20, 2016

The Thought For Today

"My husband and I had our best sex during our divorce. It was like cheating on our lawyers." - Priscilla Lopez

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Light Up Talking Eyeball Doorbell

This will be the biggest hit this Halloween (yes I've ordered one).

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Wednesday, October 19, 2016

The Thought For Today

"This is not a novel to be tossed aside lightly. It should be thrown with great force." - Dorothy Parker

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SHARK! Jammies

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

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Tuesday, October 18, 2016

The Thought For Today

[Meeting Aliens]" Please don't eat me! I have a wife and kids. Eat them!" - Homer Simpson

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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

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Rec: Rock Shrimp Casserole

1 lb. cooked, peeled, deveined rock shrimp
1 (2 1/4 oz.) jar mushroom stems and pieces, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons cooking oil or melted butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1 tablespoon melted butter


Cut large shrimp in half. Cook mushrooms, green pepper
and onion in oil until tender. Stir in soup, cheese, and
pepper. Heat, stirring constantly, until cheese melts. Stir
in rock shrimp. Pour into well-greased 1 quart casserole
dish. Combine bread crumbs and butter. Sprinkle over
top. Bake at 400 degrees for 10 minutes or until
thoroughly heated and crumbs are brown.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Fish Creole

1 lb. sole or haddock fillets, defrosted
1 can (8 oz.) tomato sauce
1 can (2 oz.) sliced mushrooms, drained
1/2 green pepper, diced
1 stalk celery, diagonally sliced
3 tbsp. water
1 1/2 tbsp. instant minced onion
1 tsp. chicken bouillon granules


 Rinse fish and pat dry with paper towels. In 12x8x2 inch dish arrange fish with thickest pieces to outside edges of dish. In 1 quart glass measure stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at HIGH 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes until fish flakes easily with fork. Let stand about 5 minutes before serving, to blend flavors.


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Tamra's Microwave Tilapia

1 lb Tilapia fillets
1 tablespoon butter
1 garlic clove, minced
1 teaspoon fresh chopped tarragon
1/4 cup apple cider vinegar


Arrange Tilapia fillets in a single layer in a microwave baking dish. Dot with pieces of butter and minced garlic. Sprinkle with fresh tarragon. Cover with waxed paper and microwave on HIGH for 2 minutes. Turn fillets over, recover and continue to microwave on HIGH for 2 more minutes. Remove immediately, sprinkle with apple cider vinegar and serve.


 Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Red Snapper

2-3/4 (6 oz) fillets red snapper or haddock
1/2 cup sour cream
2 tablespoons and 2 teaspoons mayonnaise (Reduced-fat or fat-free
 mayonnaise is not recommended for this recipe.)
2 tablespoons milk
2 teaspoons prepared mustard
1 teaspoon dill weed
Hot cooked rice


Cut fish into serving-size pieces; place in an ungreased shallow microwave dish. Cover and microwave on HIGH for 3 minutes. Drain liquid. Combine the sour cream, mayo, milk, mustard and dill; drizzle 1/2 cup over the fish. Microwave, uncovered, on high for 3 minutes or until fish flakes easily with a fork. Serve over rice with remaining sauce.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, October 17, 2016

The Thought For Today

"If you drink, don't drive. Don't even putt." - Dean Martin

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

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

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

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Sunday, October 16, 2016

POOR DEANO!


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Saturday, October 15, 2016

Halloween Costumes, Costume Accessories & Costume Ideas!

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

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Friday, October 14, 2016

The Thought For Today

"There are no shortcuts to any place worth going." - Beverly Sills

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MYPETZOMBIES.COM

MYPETZOMBIES.COM

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

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

Thursday, October 13, 2016

The Thought For Today

"That day I played golf, I was three over. One over a patio, one over a house, and one over a swimming pool." - George Brett

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

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

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

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Wednesday, October 12, 2016

The Thought For Today

"For years, my husband and I had advocated separate vacations. But the kids kept finding us." - Erma Bombeck

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You Too Can Be A Flaming Carrot!

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

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Tuesday, October 11, 2016

The Thought For Today

"I went into a McDonald's yesterday and said, "I'd like some fries."The girl at the counter said, "Would you like some fries with that ?"" - Jay Leno

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Rec: Jambalaya Pasta

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



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



Serves 2
Refrigerate remainder
Can be reheated in microwave

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Rec: Chicken Livers Supreme

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Chicken And Okra Gumbo

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Dirty Rice

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Curried Barbecue Chicken

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



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

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Monday, October 10, 2016

The Thought For Today

"I think men who have a pierced ear are better prepared for marriage. They've experienced pain and bought jewelry." - Rita Rudner

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

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


One of the best places for Star Trek costumes.

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Sunday, October 09, 2016

POOR DEANO!


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Saturday, October 08, 2016

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

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

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

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Friday, October 07, 2016

The Thought For Today

"Call on God, but row away from the rocks." - Hunter S. Thompson

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Haunted Memories Changing Portraits

Haunted Memories Changing Portraits

For Weird Friday I give you a very cool Site. Sadly, it's not cheap. But putting a 5x7 (available for some) on your desk wouldn't be TOO painful. Still, you can visit the Site and enjoy the portraits for free.

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

Thursday, October 06, 2016

I BE GONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Evacuated!!!!!!!!!!!!!!!!!!!!!!

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The Thought For Today

"The Rose Bowl is the only bowl I've ever seen that I didn't have to clean." - Erma Bombeck

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Haunted Paper Toys

Haunted Paper Toys


Beautiful! And just in time for Halloween. "Deck the halls with skulls of folly..."

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Wednesday, October 05, 2016

The Thought For Today

"Buzz Aldrin will be on 'Dancing With the Stars.' He may be the only man to have walked on the moon and moonwalked in the same lifetime." - Jimmy Kimmel

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DarkLinks 2016 Halloween Links

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

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Tuesday, October 04, 2016

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: Road Kill Stew

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


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

Serves 6
Refrigerate remainder
Reheates in microwave

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Rec: Crockpot Garlic Top Sirloin Pot Roast

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



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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hungarian Goulash

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Swiss Steak

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Stroganoff

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, October 03, 2016

The Thought For Today

"A celebrity is a person who works hard all his life to become well known, then wears dark glasses to avoid being recognized." - Fred Allen

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Horror Find

Another good one for the Halloween theme.

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Sunday, October 02, 2016

Rosh Hashanah

It begins at sunset tonight and runs until sunset on the 4th. Be sure to spend it with friends and family. (Remember to party like it's 5777!)


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

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Saturday, October 01, 2016

Poppet Planet

Okay, so you don't need more Stuff To Buy. Nevertheless, Poppet Planet is just too brilliant to pass up, and this is Halloween month, after all. These are a bit like the little harlequin dolls that are sold all around New Orleans during Mardi Gras, except that these apparently live on the Dark Side. Artist Lisa Snellings Clark is also selling some glow in the dark poppets on eBay. Ah, Halloween ... it's going to be a good month!

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Friday, September 30, 2016

The Thought For Today

"I think luck is the sense to recognize an opportunity and the ability to take advantage of it... The man who can smile at his breaks and grab his chances gets on." - Samuel Goldwyn

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www.zombieportraits.com

http://www.zombieportraits.com/

This is definately one for Weird Friday. If you send Rob Sacchetto a picture of your head and shoulders (and money of course), he'll send back a custom portrait of you as a zombie. Sweet, but are they worth the money? It's up to you, but, personally I just need to look in a mirror in the morning. BRRRRRRR!

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

Thursday, September 29, 2016

The Thought For Today

"Laughter is an instant vacation." - Milton Berle

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FEZ-O-RAMA!

"Welcome! We specialize in the creation of fine embroidered velvet fezzes for all of your fez hat and custom fez needs." Pretty. Good quality. Not that expensive. Go and have a look - you'll  enjoy it.

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Wednesday, September 28, 2016

The Thought For Today

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

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Fuzzy Hats - All the Best Hats Ever

Fuzzy Hats - All the Best Hats Ever


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

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Tuesday, September 27, 2016

The Thought For Today

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

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Rec: Shrimp Caesar Salad Pizza

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

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



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


Serves 2 to 4
Refrigerate remainder

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Rec: Lobster Pizza With Roasted Garlic Pesto

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


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


Serves 1 to 2
Refrigerate remainder

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Rec: White Clam Pizza For 2

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


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


Refrigerate remainder

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Rec: New Orleans Shrimp Pizza

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


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


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

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Rec: Shrimp Alfredo Pizza

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


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


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

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Monday, September 26, 2016

The Thought For Today

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

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Jersey Circus

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

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Sunday, September 25, 2016

POOR DEANO!


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Saturday, September 24, 2016

It's Crystal Conder Day!

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

 











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Friday, September 23, 2016

The Thought For Today

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

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Cattle Prods

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

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

Thursday, September 22, 2016

The Thought For Today

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

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

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

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

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Wednesday, September 21, 2016

The Thought For Today

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

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Sea Monkey Worship Page

Sea Monkey Worship Page

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

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Tuesday, September 20, 2016

The Thought For Today

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

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Rec: Meatloaf Sandwich For One

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

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    Rec: Bacon Wrapped Hamburgers

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



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


    Serves 6

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    Rec: Reuben Sandwich

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



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

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    Rec: Tomatoe Garlic Sandwich

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



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

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    Rec: Cucumber Sandwich

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


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

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    Monday, September 19, 2016

    The Thought For Today

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

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    IT'S HERE!

    ARRRRRRRRRRRRRRRRRRRRRR!

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    Sunday, September 18, 2016

    POOR DEANO!


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    Saturday, September 17, 2016

    Talk Like A Pirate Day - September 19

    Talk Like A Pirate Day - September 19

    IT'S COMING!

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    Friday, September 16, 2016

    The Though For Today

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

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    HeroRAT

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

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

    Thursday, September 15, 2016

    The Thought For Today

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

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    MSN Namen or MSN Names: Male Pirate names

    MSN Namen or MSN Names: Male Pirate names

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

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    Wednesday, September 14, 2016

    The Thought For Today

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

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    Star Pirates

    Star Pirates


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

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    Tuesday, September 13, 2016

    The Thought For Today

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

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    Rec: Overnight Tuna Casserole

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


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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Garlic Shrimp

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


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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

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    Rec: Rock Shrimp Chowder

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



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


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

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    Rec: Lobster Newburg

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


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

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

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    Rec: Tuna Noodle Casserole

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


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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

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    Monday, September 12, 2016

    The Thought For Today

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

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    BBspot - RIAA Lawsuit Decision Matrix

    BBspot - RIAA Lawsuit Decision Matrix

    A little bit of humor about a very unfunny subject.

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    Sunday, September 11, 2016

    POOR DEANO!


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    Saturday, September 10, 2016

    Paraprosdokians

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

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