Monday, July 24, 2017

The Thought For Today

"When I go to parties, I tend to sit in a corner and watch the avocado dip turn black...It's not really the talking I find so difficult. It's my size. I find, after a certain hour at these things, that people begin setting their drinks on my head." - Dick Cavett

The Batman At Twitter

Name: The Batman

Location: The rooftop behind you.

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

He updates frequently.

Saturday, July 22, 2017


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

Friday, July 21, 2017

The Thought For The Day

"The Harvard Law states: Under controlled conditions of light, temperature, humidity, and nutrition, the organism will do as it damn well pleases." - Larry Wall

Paranormal Investigation of NYC

Paranormal Investigation of NYC

It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 20, 2017

The Thought For Today

"Miami Beach is where neon goes to die." - Lenny Bruce

Fred's Home

Fred's Home

Fun stuff for the home! I especially love the party and kitchen stuff. Hell, I'm lying - I love all of it.

Wednesday, July 19, 2017

The Thought For Today

"Health experts say hand-washing in public restrooms is on the rise. I think that's just what health experts say when they're arrested for loitering in public restrooms." - Craig Ferguson

Acme Klein Bottle

Acme Klein Bottle

Klein bottles - where the outside is also the inside. I've always been interested in them and the prices aren't bad.

Tuesday, July 18, 2017

The Thought For The Day

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

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

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

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

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

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

Monday, July 17, 2017

The Thought For Today

"Reality is a crutch for people who can't cope with drugs." - Jane Wagner


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

Sunday, July 16, 2017

Saturday, July 15, 2017

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!
Many Happy Returns! 

Friday, July 14, 2017

The Thought For Today

"Defining and analyzing humor is a pastime of humorless people." - Robert Benchley

YouTube - George Washington

YouTube - George Washington

It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 13, 2017

The Thought For Today

My mother used to say, "The older you get, the better you get. Unless you're a banana." - Betty White

World Government of World Citizens

A very, very strange Site for a World Passport!:

"The mandate for the WORLD PASSPORT is Article 13(2) of the Universal Declaration of Human Rights:

Everyone has the right to leave any country, including his own, and to return to his country.

The World Passport is a 30 page Machine Readable Travel Document (MRTD*) with alphanumeric code line, scanned-in passport photo and "ghost" security paper with embedded logo, the data page laminated, in 7 languages:
English, French, Spanish, Russian, Arabic, Chinese and Esperanto.
Each passport is numbered and each page contains the World Citizen logo as background. Two pages are reserved for affiliate identifications: diplomatic corps, organizations, firms, etc. There are nineteen visa pages. In the inside back cover, there is space for home address, next of kin, doctor, employer, driving license no. and national passport/identity number. The cover is blue with gold lettering."

Wednesday, July 12, 2017

The Thought For Today

"Democracy means that anyone can grow up to be president, and anyone who doesn't grow up can be vice president." - Johnny Carson

Welcome to CereProc | CereProc

Welcome to CereProc CereProc

These are the folks that gave the late Roger Ebert back his voice, so to speak. Have fun playing with the demos.

Tuesday, July 11, 2017

The Thought For Today

"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will." - Robert Frost

Rec: Wild Rice Micro Chicken

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Mandarin Chicken

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave "Fried" Chicken

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Microwaved Chicken

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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

Monday, July 10, 2017

The Thought For Today

"I don't play monsters. I play men besieged by fate and out for revenge." - Vincent Price

Happy Birthday Nikola Tesla!

Sunday, July 09, 2017

Saturday, July 08, 2017

How To Hack An Electronic Road Sign

Remember - I did NOT tell you to go out and do this. It's just a little something that I found at Jalopnik.

Friday, July 07, 2017

The Thought For Today

"Sex without love is a meaningless experience, but as far as meaningless experiences go, it's pretty damn good." - Woody Allen


Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, July 06, 2017

The Thought For Today

"Humor is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and a sunny spirit takes their place." - Mark Twain

The Generator Blog

The Generator Blog

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

Wednesday, July 05, 2017

The Thought For Today

"Ah, yes, divorce...from the Latin word meaning to rip out a man's genitals through his wallet." - Robin Williams



This is the Laughing Squid's Blog for all things squidish. See, I knew that you'ld be interested.

Tuesday, July 04, 2017

The Thought For Today

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



Monday, July 03, 2017

The Thought For Today

"Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die." - Mel Brooks

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

Rec: Microwave Sausage Stuffed Peppers

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

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

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

Rec: New Orleans Barbecue Shrimp

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

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

Serves 4 to 6

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

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

Rec: Barbecue Sauce For Ribs, Steak Or Chicken

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

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

Sunday, July 02, 2017

Saturday, July 01, 2017



1. When I forget to go to the grocery store, I will not boil the macaroni necklaces my children made for me in preschool.

2. When I hear one of my children wake in the middle of the night, I will run upstairs to supervise before he relieves himself in the sink and then creeps into the bathtub to return to sleep.

3. I will pack the kids' lunch boxes the night before so I don't throw in a slab of frozen lasagna as they're running for the bus. "It'll defrost by lunch. If not, you can suck it like an ice pop."

4. I will resist the urge to explain to strangers why my son is wearing winter boots, a bathing suit bottom, and an inside-out and backward pajama top. I will be grateful that he is able to dress himself.

5. I will not tell my children that the Play-Doh dried up just because I don't feel like cleaning up after they use it, even though I know it means I'll spend the evening harvesting the colored stuff from the carpet fibers, chair cushions and the dog's fur.

6. I will always protect the rights of my children, especially their right to remain silent.

7. I will learn to accept the outbursts and tantrums as a part of life. After all, I promised to love my husband for better or worse.

8. When my husband and I go to a restaurant without the kids, I will not roll up his sleeves or move the knives from his reach. I will not accompany him to the bathroom and remind him to wash his hands with soap. If my husband wants dessert at the end of the meal, I will not tell him it depends on his behavior.

9. When I'm tired of hearing "mommieeeeee!" a thousand times each day, I will resist changing my name to "Please pass the spinach" or "TV is boring, I'd rather read."

10. I will develop an ability to have a conversation with an adult that doesn't revolve around labor pains or children's toilet habits. I will feel comfortable in the silence that ensues when neither of us can think of any other topic to discuss or remember we can always discuss the weather.

11. I will be more flexible about children's nutritional requirements by counting the ketchup and green crayon as vegetables.

12. When my children beg for a pet, I will buy them each a hutch for the dust bunnies that have multiplied under their beds. I will let them name each dust bunny.

13. I will count how often I repeat the phrase "You'd better listen because I will not repeat myself", until my children actually notice that I have spoken. I will not raise my voice until I have said it at least that many times.

14. When my kids are older (at least 50), I will explain why they never have any chocolate candy left after Mommy and Daddy "check" their Halloween bags.

15. I will be a good, fair and loving parent to my children. I will provide them with enriching experiences and opportunities. I will give them a solid foundation on which to build a useful life. After all, they may eventually be responsible for choosing a nursing home for me to live out my final days.

Friday, June 30, 2017

The Thought For Today

"Cats' hearing apparatus is built to allow the human voice to easily go in one ear and out the other." - Stephen Baker


QUICK! LOOK TO THE SKIES! Too late, we're all dead.

A global day of education to help protect Earth from asteroids.

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

Thursday, June 29, 2017

The Thought For Today

Sucker: "Is this a game of chance?"
WC: "Not the way I play it, no." - W.C.Fields

Bacon Infused Vodka

Perfect with that cheese, onion and mushroom omelet in the morning. DELISH!

Wednesday, June 28, 2017

The Thought For Today

At one Army base, the annual trip to the rifle range had been canceled for the second year in a row, but the semi-annual physical fitness test was still on as planned.One soldier mused, "Does it bother anyone else that the Army doesn't seem to care how well we can shoot, but they are extremely interested in how fast we can run?"

How To Turn Cheap Vodka Into the Good Stuff

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

Tuesday, June 27, 2017

The Thought For Today

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

Monday, June 26, 2017

The Thought For Today

"If it weren't for electricity we'd all be watching television by candlelight." - George Gobel

hat bar

hat bar

And now for something so disgustingly cute, it'll make most guys feel very ill. BLEEEEEEH!!!!!!!!!!!!!

Sunday, June 25, 2017

Saturday, June 24, 2017

Demotivational Posters Pictures

Funny stuff. Just perfect for any early morning.

Friday, June 23, 2017

The Thought For Today

"Sex at age ninety is like trying to shoot pool with a rope." - George Burns

Toys With Mental Illnesses

It;s Weird Friday and: "Oh, what gift to offer the bipolar six-year-old nephew his birthday... I know! These German toys with mental illnesses would please the little tyke. Would he like the depressive turtle Dub, Kroko the water-phobic crocodile, or the personality disorder-affected sheep Dolly? Of course, there's also Sly the snake, who happens to suffer from hallucinations..."
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, June 22, 2017

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.

Wednesday, June 21, 2017

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


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

Tuesday, June 20, 2017

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

Sunday, June 18, 2017

Saturday, June 17, 2017 - Antlions, Doodlebugs, Ant Lion Zen Dens & Science Projects - What is an AntLion? - 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.

Friday, June 16, 2017

The Thought For Today

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

Happy Captain Picard Day!

So, who knew?
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, June 15, 2017

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

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 14, 2017

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 13, 2017

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 12, 2017

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 11, 2017

Saturday, June 10, 2017

I'm Learning To Share

Well researched and very interesting. Brought back memories.

Friday, June 09, 2017

The Thought For Today

"Never give a sucker an even break." - W.C. Fields - Bioengineered Buddies! - 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 08, 2017

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 07, 2017

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.

Tuesday, June 06, 2017

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

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


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


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 05, 2017

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 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 04, 2017

Saturday, June 03, 2017

Friday, June 02, 2017

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."

Thursday, June 01, 2017

The Thought For Today

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

Jihad Watch

Jihad Watch Required reading.

Wednesday, May 31, 2017

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 - Islam: Making a True Difference in the World - 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?

Read also:

Tuesday, May 30, 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: Curried Crab Pizza

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

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

Serves 2
Refrigerate remainder

Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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

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

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

Refrigerate remainder

Rec: Shrimp Scampi Pizza With Alouette

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

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

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

Rec: Shrimp and Spinach Pizza Recipe For Two

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

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

Refrigerate any remainder

Rec: Shrimp And Feta Pizza For One

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

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

Refrigerate remainder.
Best eaten cold or gently microwaved.

Monday, May 29, 2017

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, May 28, 2017

Saturday, May 27, 2017

Lord of the Rings Movie 1940

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

Friday, May 26, 2017

The Secrets of Mind Control

"This mind control summary is based on astonishing excerpts from three landmark books: Bluebird by Colin Ross, MD; Mind Controllers by Armen Victorian; and A Nation Betrayed by Carol Rutz. The authors provide hundreds of footnotes to support their thorough research. This revealing information is based on 18,000 pages of declassified CIA mind control documents."
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 25, 2017

Monday, May 22, 2017

The Thought For Today

"Every successful enterprise requires three men...a dreamer, a businessman, and a son-of-a-bitch." - Peter McArthur

Aluminum Foil Deflector Beanie

Aluminum Foil Deflector Beanie

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

Sunday, May 21, 2017

Saturday, May 20, 2017

tomatoes are evil

tomatoes are evil

Don't ask. Don't tell. Just view.

Friday, May 19, 2017

The Thought For The Day

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

How do you find an elf? - By Juliet Lapidos - Slate Magazine

How do you find an elf? - By Juliet Lapidos - Slate Magazine

Perfect for a Weird Friday.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 18, 2017

The Thought For Today

"Everything is changing. People are taking their comedians seriously and the politicians as a joke." - Will Rogers

Howstuffworks "How Swearing Works"

Howstuffworks "How Swearing Works"

What you damned well always wanted to know. Now sod off.

Wednesday, May 17, 2017

The Thought For The Day

"Laughter doesn't require teeth." - Wil Newton

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

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

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

Tuesday, May 16, 2017

The Thought For Today

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

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

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

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

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

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

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

Monday, May 15, 2017

The Thought For Today

"In elementary school, in case of fire you had to line up quietly in a single file line from smallest to tallest. What is the logic? Do tall people burn slower?" - Warren Hutcherson

Smashing Magazine | Blog Archive » Online Generators

mashing Magazine Blog Archive » Online Generators

Another generator Site for those with more mundane needs.

Sunday, May 14, 2017

Friday, May 12, 2017

The Thought For Today

"There's no trick to being a humorist when you have the whole government working for you." - Will Rogers
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, May 11, 2017

The Thought For Today

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

Wednesday, May 10, 2017

The Thought For Today

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

Tuesday, May 09, 2017

The Thought For Today

“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.”  ― Abraham Lincoln

Rec: Cajun Crab Soup

1/4 cup unsalted butter
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup clam juice
1 cup chicken broth
1/2 (10 oz) package frozen white corn
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
1 cup heavy cream
1/2 lb lump crabmeat, drained
2 green onions, chopped

Melt butter in a large saucepan over MEDIUM heat. Saute
onion and garlic until onion is tender. Whisk in flour, and
cook 2 minutes. Stir in clam juice and chicken broth, and
bring to a boil. Mix in corn, and season with salt, white
pepper, thyme, and cayenne. Reduce heat, and simmer
15 minutes. Stir in cream, crab meat, and green onions.
Heat through, but do not boil once the cream has been added.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Shrimp Soup

1/2 lb. shrimp, peeled, deveined & cut into pieces
1/2 cup diced celery
1/4 cup chopped onion
1 cup diced potatoes
1 tablespoon powdered chicken base
1 quart water
salt and pepper to taste

Bring water to a boil in a large pot. Add chicken base,
celery, onions, and potatoes and continue cooking until
vegetables are done. Add shrimp pieces and bring to a
boil again. Thicken as desired with a paste of water and
cornstarch. Add salt (very little) and pepper to taste.

Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Octopus in Wine and Tomatoe Sauce

1/4 cup olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
3 lb Octopus tentacles
1 cup dry red wine
4 very ripe tomatoes, chopped
1/2 cup tomatoe sauce
1/2 teaspoon dried Thyme
1 cup water
salt, to taste
fresh ground black pepper, to taste

Wash the Octopus tentacles and slice into 1/2 inch pieces. Put oil and garlic into a pan and saute for a few minutes. Add the onions and cook until transparent. Place in crockpot and add remaining ingredients. Cover and cook on HIGH for 2 to 3 hours or until Octopus is tender. Salt and pepper to taste. Generally this is served over rice.
Serves 4 to 5
Refrigerate remainder
When reheating in microwave do not overheat or Octopus will become rubbery

Rec: Microwave Sausage And Clam Soup

3/4 lb hot Italian sausage
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1/2 teaspoon dried basil
1/2 lb fresh mushrooms, sliced
1 (28 oz) can whole peeled tomatoes with juice
1/2 cup dry white wine
2 (6.5 oz) cans minced clams, drained with juice reserved
1/2 teaspoon salt

In a large microwave-safe dish, microwave sausage 3
minutes on high, until no longer pink. Remove sausage
from dish. Stir garlic and olive oil into sausage drippings
and microwave 1 minute. Stir in onion, bell pepper, parsley
and basil and microwave 3 minutes, until just tender.
Stir in the mushrooms and cook 2 minutes. Then stir in
the tomatoes, wine and reserved clam juice. Cover and
cook 8 to 10 minutes, stirring once. Stir in the sausage
and cook 4 minutes more. Let stand 5 minutes before
stirring in the clams and salt. Serve hot.

Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

Rec: Alaska Octopus Gumbo

1/2 cup diced bacon
2 cups water
1 pint fresh Octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 lb canned tomatoes
1 can okra
2 tablespoons oil
1/2 cup diced onions
1 diced green pepper
1/4 teaspoon cayenne pepper
1/2 cup diced celery
salt and pepper to taste

Saute onions, celery, cayenne and green pepper in oil until
tender. Boil bacon in water for 15 minutes then add the rest
of the ingredients. Simmer together for 10 to 20 minutes.
Best served together with warm cornbread.

Serves 3 to 4
Refrigerate remainder
Can be carefully reheated in microwave, the Octopus will
become rubbery if overdone

Monday, May 08, 2017

The Thought For Today

"The human race is faced with a cruel choice: work or daytime television." - Dave Barry

Sunday, May 07, 2017

Saturday, May 06, 2017


Yup, and it only comes once a year - ENJOY!

Thursday, May 04, 2017


It's that time of year again, so break out your light sabers and robes and celebrate the light side (unless you're with the dark side, then to Niflheim with you).

Sunday, April 23, 2017

Saturday, April 22, 2017

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!)


Friday, April 21, 2017

The Thought For Today

"The secret to staying young is to live honestly, eat slowly and lie about your age." - Lucille Ball

Out of Context Science

"Good science, badly quoted. Removing knowledge from context and leaving something that's sometimes hilarious, sometimes strange, and, hopefully, completely absurd." And just plain fun.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, April 20, 2017

The Thought For Today

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

Complaints Choir of Birmingham

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

Wednesday, April 19, 2017

The Thought For Today

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

Helsinki Complaints Choir

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

Tuesday, April 18, 2017

The Thought For Today

“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.”  ― Hélder Câmara

Rec: Kosher Sweet And Sour Chicken

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Baked Fish In Kosher Salt

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

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

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

Melt butter. Add rest of ingredients.

Serves 4

Rec: Kosher Fried Chicken

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

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Monday, April 17, 2017

The Thought For Today

"A new study says that in America rich people are ruder than poor people. I didn't think anyone hadn't figured that out." - Craig Ferguson

How to Scare Away a Telemarketer

I've heard of many ways to deal with telemarketers. Me, I just say, "No, thank you," and hang up immediately before than can get a word in edgewise. But some of you rapscallions out there are more creative, like Tom Mabe.

Sunday, April 16, 2017

Friday, April 14, 2017

The Thought For Today

"If there were in the world today any large number of people who desired their own happiness more than they desired the unhappiness of others, we could have paradise in a few years." - Bertrand Russell : A Happy Email Alternative : A Happy Email Alternative

Nick sent me this and I'm pretty sure that it qualifies as a Weird Friday item. You draw the letters using your mouse. Have a bloody great time.
"Rotting my mind on the Internet so that YOU don't have to."

Monday, April 10, 2017

The Thought For Today

"I once wanted to become an atheist, but I gave up - they have no holidays." - Henny Youngman


It begins at sunset tonight. It ends sunset 18 April.

Sunday, April 09, 2017

Saturday, April 08, 2017

Big Wheels

No, they're not tricycles, they're Syrian waterwheels built in the Byzantine era. Granted they don't function anymore -- technology has improved everywhere -- but they're still pretty amazing, and there are some nice photos of them in this link.