Friday, June 29, 2018

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

Sunday, June 24, 2018

Saturday, June 23, 2018

Demotivational Posters Pictures

Funny stuff. Just perfect for any early morning.

Friday, June 22, 2018

The Thought For Today

"As you journey through life take a minute every now and then to give a thought for the other fellow. He could be plotting something." - Hagar the Horrible

Happy Birthday Bruce! (22JUN)

Four labels from the Bruce Campbell's Soup Company.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, June 21, 2018

The Thought For Today

"First lady Michelle Obama just launched a campaign to combat childhood obesity called 'Let's Move.' And this evening, obese children started their own program called 'Let's Not.'" - Jimmy Fallon

Jihad Watch

Jihad Watch Required reading.

Wednesday, June 20, 2018

The Thought For Today

"The only monster here is the gambling monster that has enslaved your mother! I call him Gamblor, and it's time to snatch your mother from his neon claws!" - Homer Simpson

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

TheReligionofPeace.com - Islam: Making a True Difference in the World The next time someone tells you that Islam is really a PEACEFUL religion, feel free to share this Site with them. Can you say Egypt or Pakistan?

http://www.thedailybeast.com/witw/articles/2013/08/30/blasphemy-the-forgotton-story-of-asia-bibi-a-pakistani-christian-woman-sentenced-to-death.html

Read also: http://www.slate.com/?id=2303133

Tuesday, June 19, 2018

The Thought For Today

Time flies like an arrow.
Fruit flies like a banana... - Groucho Marx

Rec: Spaghetti With Squid And Tomatoes

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



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


Serves 2 to 4
Squid will become rubbery if reheated

Rec: Squid With Tomato And Green Peas

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



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


Serves 4 to 6
Squid will become rubbery if reheated

Rec: Potato And Baby Squid Stew

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




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



Serves 2 to 4
Squid will become rubbery if reheated

Rec: Greek Stuffed Squid Hoods

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



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



Serves 4
Squid will become rubbery if reheated

Rec: Squid Soup

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


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


Serves 2 to 4
Squid can become rubbery when reheated

Monday, June 18, 2018

The Thought For Today

"I don't give them hell, I just tell the truth and they think it is hell." - Harry S. Truman

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.

Sunday, June 17, 2018

Saturday, June 16, 2018

Friday, June 15, 2018

The Thought For Today

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

Do They Work? 5 Popular Aphrodisiacs

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

Thursday, June 14, 2018

Carnivorous Plants!

Cool stuff. Unfortunately none of them are relatives of Audrey and are big enough to solve the neighborhood stray cat/kid problem. But I keep hoping.

Wednesday, June 13, 2018

The Thought For Today

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

Live Hermit Crab Kits

"Live Hermit Crab Kits - Pet Hermit Crabs for Sale - Watch your LIVE pet Hermit Crabs play on a sandy beach all day!" Just think of telling your friends with great glee: "I'VE GOT CRABS!" They're actually easy to keep and care for. And they won't wake you in the middle of the night to be taken for a walk.

Tuesday, June 12, 2018

The Thought For Today

"The second day of a diet is always easier than the first. By the second day you're off it." - Jackie Gleason

Rec: Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar



Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


Makes 24 cookies

Rec: Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Makes 40 cookies

Rec: Spicy Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins


Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Makes about 36 cookies

Rec: Simple Swedish Nut Bars

6 eggs
1 1/2 cups white sugar
3 1/2 cups finely ground almonds
3 teaspoons almond extract


Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining with either waxed paper or parchment paper. Grease the paper. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

Makes about 30 cookies

Rec: Fancy Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content


Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Makes 18 cookies

Monday, June 11, 2018

The Thought For Today

"If you think health care is expensive now, wait until you see what it costs when it's free." - P.J. O'Rourke

The Smoking Jacket From Playboy

In case you missed the news and, yes, it IS safe for work.

Sunday, June 10, 2018

Saturday, June 09, 2018

I'm Learning To Share

Well researched and very interesting. Brought back memories.

Friday, June 08, 2018

The Thought For Today

"Never give a sucker an even break." - W.C. Fields

Genpets.com - Bioengineered Buddies!

Genpets.com - Bioengineered Buddies!

Welcome to another Weird Friday and THE perfect pets. Bioengineered to be a perfect companion for you and your child.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, June 07, 2018

The Thought for Today

"I like half of you half as well as I should, and I like less than half of you half as well as you deserve." - Bilbo Baggins in The Fellowship of the Ring, by J.R.R. Tolkien

YouTube - Festo Air_ray

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

Wednesday, June 06, 2018

The Thought For Today

"Never raise your hands to your kids. It leaves your groin unprotected." - Red Buttons

AirJelly by Festo, A Radio Controlled Airborne Jellyfish

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

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

Tuesday, June 05, 2018

The Thought For Today

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

Rec: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

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



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



Serves 4
Will not reheat well

Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

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



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



Serves 2
Will not reheat well

Rec: Microwave Mushroom Gizzards

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Chicken Naranja

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

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



Chicken Naranja



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


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


Rec: Golden Chicken Breasts with Coleslaw

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

Coleslaw

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

Garnish

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

Monday, June 04, 2018

The Thought For Today

"According to a survey by Playboy magazine, three percent of women can't remember their natural hair color. You know what you call these women? Blondes." - Jay Leno

NUKEMAP!

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

Sunday, June 03, 2018

Saturday, June 02, 2018

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

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

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

Friday, June 01, 2018

The Thought For Today

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

The Church Of Google

The Church Of Google

Another great one for a Weird Friday. The only thing that worries me is, how serious are these people? Some of the folks I know really DO swear by Google. Be sure to check out the PROOF! section.
"Rotting my mind on the Internet so that YOU don't have to."

Monday, May 28, 2018

The Thought For Today

"Code Monkey like Fritos

Code Monkey like Tab and Mountain Dew

Code Monkey very simple man

With big warm fuzzy secret heart:

Code Monkey like you" - Jonathan Coulton

It's Memorial Day!



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

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

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


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

Sunday, November 26, 2017

Saturday, November 25, 2017

The Bendito Machine

Here is an odd little site, not exactly a video but clearly entertainment.

Friday, November 24, 2017

"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.

Thursday, November 23, 2017

The Thought For Today

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

Thanksgiving - Wikipedia, the free encyclopedia

Thanksgiving - Wikipedia, the free encyclopedia


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

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.

Wednesday, November 22, 2017

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.

Tuesday, November 21, 2017

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

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

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

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

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

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

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

Monday, November 20, 2017

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.

Sunday, November 19, 2017

Saturday, November 18, 2017

The Oddities and Wonders of Strange Maps

Since CNN and MSNBC (and maybe even FOX) give you all the news you want to know it's up to me to give you the news you don't want to know, but would want to know if only you knew it was out there. Case in point, a map of the Père Lachaise cemetery in Paris, final resting place of The Doors' Jim Morrison, in the wonderful little blog Strange Maps. If you would like to examine the cemetery map more easily just click on it to enlarge. With lots of other goodies on the site, more than 4 million hits and frequent updates, this is a blog worth bookmarking.

Friday, November 17, 2017

Wednesday, November 15, 2017

Tuesday, November 14, 2017

The Thought For Today

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

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

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

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

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

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

Monday, November 13, 2017

World Kindness Day

"Be excellent to each other..."

Sunday, November 12, 2017

Saturday, November 11, 2017

Sheryl's Holiday Site: Veterans Day, Remembrance Day, Armistice Day

Sheryl's Holiday Site: Veterans Day, Remembrance Day, Armistice Day


REMEMBER THEM ALL.

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."

Friday, November 10, 2017

Welcome to Improbable Island

Welcome to Improbable Island


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

Thursday, November 09, 2017

The Thought For Today

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

DeltaPress.com

DeltaPress.com


Always a fun place to go shopping. Most of this stuff is illegal to own in the UK.

Wednesday, November 08, 2017

The Thought For Today

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

SurvivalBlog.com

Something a little different - a survivalist Blog. You heard about them, now read what they're saying.


http://www.survivalblog.com/

Tuesday, November 07, 2017

The Thought For Today

"Humor can be dissected as a frog can, but the thing dies in the process and the innards are discouraging to any but the pure scientific mind." - E.B. White

Rec: Ultimate Cheeseburger

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


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

Serves 6

Rec: Meatball Subs

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



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


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

Rec: Frankie's Cuban Sandwich

1 loaf French bread
Yellow mustard
Thinly sliced baked ham
Thinly sliced roast pork or beef
Dill pickle slices
Swiss Cheese slices

Slice bread to open. Thin layer of mustard on top and bottom halves of bread. Layer ham, roast, pickle and cheese evenly over the bread. Put on the top half of the bread. Cut into individual sandwiches not longer than six inches each.

Grill sandwiches on a hot buttered pan with a heavy skillet on top of the sandwich to flatten the sandwich to about ¼ of its original size. Grill for 2 to 3 minutes on each side or until golden brown.

You can use a George Forman Grill or Waffle Iron, too.

Rec: Submarine Sandwich

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


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

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.

    Monday, November 06, 2017

    The Thought For The Day

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

    adoption centre - bunnyhero labs

    adoption centre - bunnyhero labs

    Where you too can adopt a free virtual pet. They're a lot less expensive and messy than the flesh and blood kind. And they poop a lot less too.

    Sunday, November 05, 2017

    POOR DEANO!

    Thanks Rob DenBleyker

    Saturday, November 04, 2017

    The Ten Most Beautiful Bridges in the World

    I don't know who this Neatorama blog belongs to but he/she/it has posted some great photos of impressive and mostly attractive bridges. (I'm not sure about Bridge No. 1 myself -- maybe it's better in person.) I would have thrown in the perfectly arched Harbour Bridge in Sydney, Australia, as well, perhaps in preference to one of the covered bridges. What's the point of a covered bridge, anyway? Anybody know?

    Friday, November 03, 2017

    The Thought For Today

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

    PRONQUEST

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

    Thursday, November 02, 2017

    The Thought For Today

    "Humor is everywhere, in that there's irony in just about anything a human does." - Bill Nye

    Hippie Shop - Peace, Love And Happy Shopping

    Showing my age here; a few people say that if you remember the 60s and 70s, you never REALLY experienced them. Well this shop should help bring back some memories for us older folks, or at the very least, give you younger ones some interesting new ones. The selection isn't huge, but the prices aren't bad. And one last thing: HEY YOU KIDS, GET THE HELL OFF OF MY LAWN!

    Wednesday, November 01, 2017

    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

    Let's start Shopping...only 54 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!

    Tuesday, October 31, 2017

    The Thought For Today






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

    IT'S HALLOWEEN!

    TIME TO PIG-OUT ON CANDY!

    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.

    Monday, October 30, 2017

    The Thought For Today

    "There is hope for the future because God has a sense of humor and we are funny to God." - Bill Cosby

    Halloween Online

    Halloween Online

    The official magazine of Halloween.

    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.

    Sunday, October 29, 2017

    Friday, October 27, 2017

    The Thought For Today

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

    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!

    Thursday, October 26, 2017

    The Thought For Today

    "At first cock-crow the ghosts must go Back to their quiet graves below." - Theodosia Garrison

    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.

    Wednesday, October 25, 2017

    The Thought For Today

    "A house is never still in darkness to those who listen intently; there is a whispering in distant chambers, an unearthly hand presses the snib of the window, the latch rises. Ghosts were created when the first man awoke in the night." - J.M. Barrie

    SHARK! Jammies

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

    Tuesday, October 24, 2017

    The Thought For Today

    "Scottish-Americans tell you that if you want to identify tartans, it's easy - you simply look under the kilt, and if it's a quarter-pounder, you know it's a McDonald's." - Billy Connolly

    Halloween Drink and Cocktail Recipes

    Halloween Drink and Cocktail Recipes

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

    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!

    Monday, October 23, 2017

    The Thought For Today

    "A human being: an ingenious assembly of portable plumbing." - Christopher Morley

    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.

    Sunday, October 22, 2017

    Saturday, October 21, 2017

    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!

    Friday, October 20, 2017

    The Thought For Today

    "I have taken more out of alcohol than alcohol has taken out of me." - Winston Churchill

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

    Thursday, October 19, 2017

    The Thought For Today

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

    Light Up Talking Eyeball Doorbell

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

    Wednesday, October 18, 2017

    The Thought For Today

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

    Happy birthday, Dawn Wells!

    Happy Birthday, Mary Ann...


    "...here on Gilligan's Island."


    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.

    Tuesday, October 17, 2017

    The Thought For Today

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

    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

    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

    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

    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

    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

    Monday, October 16, 2017

    The Thought For Today

    "I take my wife everywhere, but she keeps finding her way back." - Henny Youngman

    Halloween Costumes, Costume Accessories & Costume Ideas!

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

    Sunday, October 15, 2017

    Saturday, October 14, 2017

    Pulps from the Crypt

    Pulps from the Crypt is a nifty virtual store for collectors of old pulp magazines. They have it all, from science fiction and fantasy to adventure and detective stories. Check it out.

    Friday, October 13, 2017

    The Thought For Today

    "A new study shows that large doses of Vitamin E do not protect against heart attacks and cancer, and might actually raise the risk of heart failure. The study was published in this month's Journal of Things that Scientists Told You to Do Last Month That Turned Out to Be Harmful This Month." - Dennis Miller

    VERY WEIRD FRIDAY

    Weird and very, very, very, very NSFW!
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, October 12, 2017

    The Thought For Today

    "I don't remember anybody's name. How do you think the "dahling" thing got started." - Zsa Zsa Gabor

    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!

    Wednesday, October 11, 2017

    The Thought For Today

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

    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?

    Tuesday, October 10, 2017

    The Thought For Today

    “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”  ― Mark Twain

    Rec: Microwave Chicken Cacciatore

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


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

    Serves 5 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chicken Wings In Honey Sauce

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



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


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Chicken Cordon Bleu

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


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

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crocked Chicken

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


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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Bloody Mary Chicken

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


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


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, October 09, 2017

    The Thought For Today

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

    It's Christopher Columbus Day!

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

    Sunday, October 08, 2017

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

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

    Saturday, October 07, 2017

    WORLD ZOMBIE DAY

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

    Friday, October 06, 2017

    The Thought For Today

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

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

    Wednesday, October 04, 2017

    Haunted Paper Toys

    Haunted Paper Toys


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

    Tuesday, October 03, 2017

    The Thought For Today

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

    Rec: Microwave Chinese Beef With Brocoli

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


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

    Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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




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



    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave Chinese Shredded Beef With Chives

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



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

    Rec: Kei's Beef And Bell Peppers

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

    Sauce

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


    Garnish

    4 sprigs cilantro


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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Chinese Beef And Pea Pods

    1 lb family steak - (to 1 1/2 lbs) thinly sliced
    (works well to freeze it and then cut while partially thawed)
    1 can beef consomme soup
    1/4 cup soy sauce
    1/4 tsp ground ginger
    1 bunch green onions - (abt 8)
    2 tablespoons cornstarch
    2 tablespoons water
    1 can sliced water chestnuts drained
    1 sm can bamboo shoots drained
    1 sm can bean sprouts drained



    Combine steak in crock pot with consomme, soy sauce,
    ginger and onion. Cover and cook on LOW for 5 to 7 hours.
    Turn control to HIGH. Stir in cornstarch that has been
    dissolved in the 2 tablespoons cold water. Cook on high for
    15 minutes or until thickened.During last 5 minutes of
    cooking, add water chestnuts, bamboo shoots, bean sprouts
    and pea pods. Serve over hot rice.


    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Monday, October 02, 2017

    The Thought For Today

    "The elderly don't drive that badly; they're just the only ones with time to do the speed limit." - Jason Love

    Horror Find

    Another good one for the Halloween theme.

    Sunday, October 01, 2017

    Friday, September 29, 2017

    The Thought For Today

    "Religion:
    A daughter of Hope and Fear, explaining to Ignorance the nature of the Unknowable." - The Devil's Dictionary, Ambrose Bierce

    Yom Kippur

    From sunset on 29SEP17 to sunset 30SEP17.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, September 28, 2017

    The Thought For Today

    "The way to become famous fast is to throw a brick at someone who is famous." - Walter Winchell

    Asimov's 30 Laws of Robotics

    Asimov's 30 Laws of Robotics


    Who knew?

    Wednesday, September 27, 2017

    The Thought For Today

    "I do not have a single white note on my piano; my elephant smoked too much." - Victor Borge

    Zippy the Pinhead

    Zippy the Pinhead


    Very similar to reality, but with a chocolate/raspberry taste.





    Tuesday, September 26, 2017

    The Thought For Today

    "By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'..." — Gary Larson, The Far Side

    Rec: Kosher Salmon Pancakes

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


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


    Serves 2

    Rec: Kosher Sweet & Sour Braised Brisket

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



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


    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Kosher Perfect Matzo Balls

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


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


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



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


    Makes 18 to 24 Matzo Balls

    Rec: Kosher Chicken Creole

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




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


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Mom's Authentic Kosher Cholent Recipe

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


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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, September 25, 2017

    The Thought For Today

    "Your faith is what you believe, not what you know." - Mark Twain

    THE Perfect Daft Punk Helmet

    DAMN!   (Via BoingBoing)

    Sunday, September 24, 2017

    Saturday, September 23, 2017

    Nutty News Today

    Nutty News Today


    A mug of coffee in one hand and a bagel with everything on it in the other. A great way to spend any  morning. "NuttyNewsToday.com - Latest weird, bizarre, odd and nutty news articles and videos worldwide."

    Friday, September 22, 2017

    The Thought For Today

    "We exponents of horror do much better than those method actors. We make the unbelievable believable. More often than not, they make the believable unbelievable." - Vincent Price

    Weekly World News | The World’s Only Reliable News!

    Weekly World News The World’s Only Reliable News!


    Yup, they're still around. Read. Marvel. Laugh.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, September 21, 2017

    The Thought For Today

    "I ask people why they have deer heads on their walls. They always say because it's such a beautiful animal. There you go. I think my mother is attractive, but I have photographs of her." - Ellen DeGeneres

    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!

    Wednesday, September 20, 2017

    The Thought For Today

    "How long was I in the army? Five foot eleven." - Spike Milligan

    Rosh Hashanah

    It begins at sunset tonight and runs until sunset on the 22th. Be sure to spend it with friends and family. (Remember to party like it's 5778!)


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

    Tuesday, September 19, 2017

    The Thought For Today

    "Johnny Depp surprised some grade school kids when he showed up unannounced at their school dressed as a pirate. Let me tell you something, try showing up at a grade school unannounced dressed as a pirate and see what happens to you." - Jay Leno

    IT'S HERE!

    ARRRRRRRRRRRRRRRRRRRRRR!

    Monday, September 18, 2017

    The Thought For Today

    "When I was a baby, my father used to throw me up in the air and then...answer the phone." - Rita Rudner

    Talk Like A Pirate Day - September 19

    Talk Like A Pirate Day - September 19

    IT'S COMING!

    Sunday, September 17, 2017

    Saturday, September 16, 2017

    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!