Echo Fox Three

Friday, July 31, 2015

The Thought For Today

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

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

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


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

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

Thursday, July 30, 2015

The Thought For Today

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

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Star Wars: The Blueprints

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

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Wednesday, July 29, 2015

The Thought For Today

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

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Chad Vader: Day Shift Manager - Blame Society Productions - Matt Sloan and Aaron Yonda

Chad Vader: Day Shift Manager - Blame Society Productions - Matt Sloan and Aaron Yonda

"It's a little known fact that Darth Vader, the great Jedi warrior-gone-bad, has a younger brother named Chad. For this "less charismatic" family member, the Force doesn't always come through. Though Chad takes pride in his position as day shift manager at a Wisconsin grocery store, the floor staff doesn't respect him, the general manager resists being called Emperor, and the cute check-out clerk isn't interested, sorry." So, go, watch and laugh. Free at Babelgum and YouTube.

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Tuesday, July 28, 2015

The Thought For Today

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

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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

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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

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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

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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.


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Rec: Golden Chicken Breasts with Coleslaw

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

Coleslaw

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

Garnish

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




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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, July 27, 2015

The Thought For Today

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

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Howstuffworks "The Sith Explained"

Howstuffworks "The Sith Explained"

How Stuff Works is the Site that explains how the universe, and everything in it, works. Well, almost everything. Okay, at least a little of it. Start with this Link and learn how much you do (and don't) know about The ("Always two there are, no more, no less.") Sith. And perhaps you too can rule the universe.

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Sunday, July 26, 2015

POOR DEANO!


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Saturday, July 25, 2015

Mad Cows and Englishmen

Since I wouldn't want you feeling too nice and cozy, check out this creepy little fact from Tess Gerritsen to put a bit of spark and sizzle into your weekend bar-b-cue.

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Friday, July 24, 2015

The Thought For Today

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

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The Super League of Superheroes!!

The Super League of Superheroes!!

On an earlier Weird Friday I gave you a Link to the Paranormal Investigation (Ghostbusters) Of NYC. Now here's a Link to the Super League of Superheroes, also in NYC. Maybe it's something in the water?

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

Thursday, July 23, 2015

The Thought For Today

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

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Happy Batman Day!

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



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Wednesday, July 22, 2015

The Thought For Today

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

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MURDER MOST FOUL!

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

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Tuesday, July 21, 2015

The Thought For Today

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

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Rec: Microwave Meatloaf

Meatloaf

1 1/2 lbs lean ground beef or ground turkey
8 ozs tomatoe sauce
1 egg, slightly beaten
1 cup quick-cooking rolled oats
1/4 cup minced onions
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper

Sauce

1/3 cup catsup
1 teaspoon worcestershire sauce
1 tablespoon brown sugar


Combine meatloaf ingredients in a bowl and mix with
(clean) hands until well mixed. Pat into a 9 x 5 microwave
loaf pan. Cook in microwave on HIGH 6 minutes. While
cooking, combine sauce elements into small bowl and
whisk until mixed. At the end of the 6 minutes pour
sauce over the loaf and continue cooking on HIGH for an
additional 5 to 7 minutes. (For a firmer loaf, decrease
tomato sauce to 6 ozs).

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hobo Dinner

In a large frying pan, combine:
5 - 6 bratwurst, kielbasa, or Italian sausage
1/2 C. water

Cook over medium high heat for about 5 minutes, until
partially done, turning frequently. Add additional water
if needed. Remove sausage from pan and set aside.

In the same pan, cook until slightly soft:
1 small head cabbage, sliced into bite-size pieces
1 lg. sweet onion, sliced
1 lg. clove garlic, chopped
1 teaspoon Old Bay seasoning

Put prepared sausage in bottom of large (5 -6 qt.)
crockpot. Add cabbage mixture.

Then top with:
6 ears of corn, cut in half

Cook on LOW setting for 4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Beef Bourguignon

1 lb sirloin tip roast, cut in 1/2-inch cubes
1/2 cup red wine
1/2 cup water
1 (10 1/2 oz) can cream of mushroom soup
1/2 (2 1/2 oz) package dry onion soup mix
1/4 lb mushrooms, sliced
1/4 cup green peppers, chopped
1/4 lb white pearl onions
1/4 teaspoon garlic powder
chopped fresh parsley


Put beef in crockpot. Mix other ingredients, excluding
parsley, together well in a bowl. Pour over beef and cook
in crockpot for 6 to 8 hours on LOW. Best served over
rice or noodles with parsley as a garnish.

Serves 2
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Winter Harvest Beef Stew

1(3 to 4 lbs.) chuck roast, cut into cubes
1/2 teaspoon salt
1 teaspoon pepper
1 small rutabaga, peeled and cut into small cubes
2 large potatoes, cut into cubes
1 large onion, sliced
2 celery stalks, chopped
1 (10 1/2 oz.) can stewed tomatoes
1 (0.75 oz.) packet Cajun brown gravy mix
1 (16 oz.) pkg. frozen mixed vegetables


Put roast cubes into slow cooker and add all other
ingredients in the order listed. Cook on LOW for
6 to 8 hours and spoon into large soup bowls.
Serve with hot croissants or French bread.

Serves 4 to six
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Hungarian Goulash

2 lbs. round steak cut into 1/2-inch cubes
1 1/2 teaspoon sweet paprika
1 can (14 1/2 oz.) tomatoes
2 tablespoon all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon dry thyme
1 minced garlic clove
1 cup chopped onion
1 teaspoon salt
1 cup sour cream


Put steak cubes, onion and garlic in Crockpot.
Add flour and stir to coat steak cubes. Add salt,
pepper, paprika, thyme and tomatoes. Stir well.
Cover and cook on LOW for 8 to 10 hours. Add sour
cream 30 minutes before serving. Stir in thoroughly.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Monday, July 20, 2015

The Thought For Today

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

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How Much Does It Really Cost to Be Batman?

And Gizmodo answers the question: "How much does it REALLY cost for all of his cool toys?"

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Sunday, July 19, 2015

Holy Funny Bone, Batman!

Herewith, the top 15 unintentionally funny comic book panels ... at least according to blogger Evil Richard. He has some pretty good picks here, although his blog doesn't completely display some of the panels on my browser. Maybe he could adjust them for all browsers?

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Saturday, July 18, 2015

To The Batcave!

C'mon, you know you really want to make one!



(And, yes, the cheapest place to find a bust would be garage sales, flea markets and car boot sales.)

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Friday, July 17, 2015

TO HELL WITH IT!



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

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Thursday, July 16, 2015

The Thought For Today

"When a woman marries again it is because she detested her first husband. When a man marries again it is because he adored his first wife. Women try their luck; men risk theirs." - Oscar Wilde

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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.

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Wednesday, July 15, 2015

The Thought For Today

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

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BEN KENOBI: PRIVATE JEDEYE

Watch. Laugh. Enjoy.

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Tuesday, July 14, 2015

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

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Rec: Spicy Sauteed Calamari Over Pasta

1 lb squid
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper


Give the squid a good rinse after you cut them into 1/2 inch
rings. Be sure to drain out the rinse water in a strainer.
Heat the extra virgin olive oil in a wok or shallow saute pan.
Add chopped garlic to the oil and cook until the garlic begins
to become translucent or browns up a little. Add the calamari.
Add tomato paste, red pepper, salt, pepper. Saute on
MEDIUM heat for 8 minutes. Add a handful of italian
parsley. Saute on MEDIUM heat for 2 more minutes.
Serve with some additional parsley over pasta.


Serves 4
Squid will become rubbery if reheated

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Rec: Squid In Red Wine Sauce

3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional



Put 2 tablespoons olive oil in a large skillet with a lid, and turn
the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
until lightly browned. Add the squid and stir, then lower the
heat, and add the wine. Stir, add the thyme, and cover. Cook
at a slow simmer until the squid is tender, about 45 minutes.
Uncover, season with salt and pepper to taste, raise the heat,
and cook until most but not all of the liquid is evaporated.
Stir in the remaining olive oil, garnish with parsley, and serve.


Serves 4
Squid will become rubbery if reheated

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Rec: Squid With Chilis And Greens

1 1/2 pounds cleaned squid
3/4 pound, approximately, bitter greens like
collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)


Separate squids' tentacles from bodies. Slice bodies into rings;
cut tentacles in half if large. Rinse, and put in a strainer. Strip
greens' leaves from stems; discard thickest stems. Chop, rinse
and dry; you want about 4 cups. Put oil in a broad, deep skillet
over HIGH heat. Add chili and garlic, and stir until they sizzle.
Add greens, and cook, stirring, until wilted, 2 minutes. Add
squid and a large pinch of salt, and cook, stirring occasionally,
until squid gives up its liquid and becomes opaque, about 2
minutes. Taste, and adjust seasoning, adding soy sauce or
nam pla if desired. Serve immediately.



Serves 4
Squid will become rubbery if reheated

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Rec: White Beans With Squid And Broken Noodles

Salt
4 tablespoons extra virgin olive oil
4 cups cooked or canned white beans, with about
a cup of their liquid
3/4 to 1 pound cleaned squid, cut up
Black pepper
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)



Bring a medium pot of water to a boil, and salt it. Meanwhile,
put half the olive oil in a medium saucepan over MEDIUM heat.
A minute later, add the beans and their liquid. Bring to a boil,
stirring, and add squid, along with some salt and pepper.
Reduce heat to a simmer, and continue to cook, stirring
occasionally. When water boils, cook the noodles until they
are barely tender, about 5 minutes. Drain, and add them to
the simmering beans. Cook, stirring occasionally, until the
squid and noodles are tender, adding a little liquid if necessary.
(Do not add liquid prematurely -- the squid will produce a lot
on its own.) When just about done, add garlic. Cook it just long
enough to take the edge off its rawness. Spoon the mixture into
4 dishes, garnishing with parsley and sprinkling with remaining
olive oil.



Serves 4
Squid will become rubbery if reheated

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Rec: Braised Squid With Artichokes

1 lemon
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish


To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.




Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.



Serves 4
Squid will become rubbery if reheated

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Monday, July 13, 2015

The Thought For Today

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

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The RealTruth From Orlando

Confederate Flag controversy --

The cemeteries in Germany still have the Nazi symbols on the headstones and elsewhere. The soldiers buried there died for their cause and an organization unparalleled in history for its systematic evil. I still see no reason to erase everything just to sanitize history. I don't have to agree with everything that's displayed. I don't have to agree or condone things done before my time or subscribe to the concept that because I don't protest a symbol that it means I support what that symbol stood for.

Confederate cemeteries and graves are desecrated on a regular basis, receive almost no funding or recognition -- but it's conveniently forgotten or ignored that they also contain the remains of black soldiers who fought for their homes and states, not just for or against slavery. They contain the remains of thousands of family ancestors of both colors. I see no reason we cannot honor the dead with a symbol of the cause they died to support.

It's more of this politically correct garbage that wants to pretend that the only reason we had a civil war in this country was because of slavery and that persons of color can only feel good about themselves nearly 200 years after the fact if only they get enough apologies. The Civil War was about states' rights to govern themselves -- the very same battle that's going on right now in the issues of abortions, women's rights, immigration, gay marriage and the so-called "religious freedom" to refuse service to anyone who doesn't believe like you do. But none of those issues has a flag people can point to and scream about.

It's asinine to say the Confederate flag means slavery and only Southerners are bigots. African tribes sold opposing tribal captives to slavers. Ship magnate northerners ran the slave ships from Africa and made huge profits in the slave trade. Northerners ran their profitable textile mills for cotton grown by slave-owning plantation owners. The Southerners owned the slaves. Not every Southerner owned slaves; not every Northerner was an abolitionist. Not every black man in the South was a slave. Not every slave in the South was black. No one's hands were clean.

The hypocrisy that touts that flag as a symbol of slavery is overwhelming. The imminent criminalization in displaying the flag is a slap in the face to the American experience and a patent violation of the First Amendment.

It's a shame one nut ball, gormless, disenfranchised jackass went in and killed nine productive people of whatever color just because he could. He's a terrorist. Treat him like a terrorist and stop with the constant racism rhetoric. There's as much racism on the black side of the color fence as there is on the white side. Time to quit throwing stones back and forth over it and leave each other's heritage alone.

Florida Cracker

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Sunday, July 12, 2015

POOR DEANO!


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Saturday, July 11, 2015

Meg Cabot's Blog -- Simply the Best

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

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Friday, July 10, 2015

The Thought For Today

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

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Happy Birthday Nikola Tesla!

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

Thursday, July 09, 2015

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

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Sloganize your name

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

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Wednesday, July 08, 2015

The Thought For Today

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

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SIGN BUILDER 2.0 - INDUSTRIAL SIGNAGE

SIGN BUILDER 2.0 - INDUSTRIAL SIGNAGE

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

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Tuesday, July 07, 2015

The Thought For Today

"Love: a temporary insanity curable by marriage." - Ambrose Bierce

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THIS IS A DATE WHICH WILL LIVE IN INFAMY!

Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...

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Sunday, July 05, 2015

POOR DEANO!


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Saturday, July 04, 2015

HAPPY FOURTH!!!


HAVE A HAPPY AND SAFE FOURTH!



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Friday, July 03, 2015

The Thought For Today

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

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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.

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

Thursday, July 02, 2015

The Thought For Today

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

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Star Trek's 10 Cheesiest Classic Creatures

Star Trek's 10 Cheesiest Classic Creatures

The first season is out on HD DVD/DVD , including these great guest stars.

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Wednesday, July 01, 2015

The Thought For Today

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

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Intuitor Insultingly Stupid Movie Physics

Intuitor Insultingly Stupid Movie Physics

We all know that space ships don't actually make wooshing noises in space and big bangs are all flash and no noise, but it's interesting to read about how bad the science is coming out of Hollywood. And folks, it's worse than you think. Some fun movie reviews too.

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Tuesday, June 30, 2015

The Thought For Today

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

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Rec: Ultimate Cheeseburger

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


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

Serves 6

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Rec: Meatball Subs

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



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


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

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Rec: Bacon Wrapped Hamburgers

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



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


Serves 6

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Monday, June 29, 2015

The Thought For Today

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

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GTD In Space: Seven Habits of Highly Effective Spaceship Captains

GTD In Space: Seven Habits of Highly Effective Spaceship Captains

COOL!

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Sunday, June 28, 2015

POOR DEANO!


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Saturday, June 27, 2015

Challenger, A Science Fiction Fanzine

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

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Friday, June 26, 2015

The Thought For Today

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

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Paranormal Restraining Orders

Paranormal Restraining Orders

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

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

Thursday, June 25, 2015

The Thought For Today

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

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Speculative Fiction | The Stories | AntipodeanSF

Speculative Fiction The Stories AntipodeanSF


A very good free SF/Fantasy webzine from the land downunder.

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Wednesday, June 24, 2015

The Thought For Today

"You have to stay in shape. My grandmother, she started walking five miles a day when she was 60. She's 97 today and we don't know where the hell she is." - Ellen DeGeneres

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Abyss & Apex: Magazine of Speculative Fiction

Another excellent online magazine. Read and enjoy.

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Tuesday, June 23, 2015

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

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Rec: Chicken Merlot With Mushrooms

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



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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Honey Orange Chicken

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



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


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken Parisienne

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



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



Serves 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Lemon Garlic Chicken

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



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



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Chicken And Sausage Gumbo

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


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

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Monday, June 22, 2015

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

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Happy Birthday Bruce! (22JUN)

Four labels from the Bruce Campbell's Soup Company.

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Sunday, June 21, 2015

POOR DEANO!


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Saturday, June 20, 2015

Paraprosdokians

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

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Friday, June 19, 2015

The Thought For Today

"Happiness is nothing more than good health and a bad memory." - Albert Schweitzer

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ALICE by Ultra Fem

NSFW NSFW  This ISN'T what you read as a child!  NSFW NSFW

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

Thursday, June 18, 2015

The Thought For Today

"All I can say about life is, Oh God, enjoy it!" - Bob Newhart

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SpaceWesterns.com: The e-zine of the Space Western sub-genre

SpaceWesterns.com: The e-zine of the Space Western sub-genre

Before you laugh, remember that Gene Roddenberry pitched the original Star Trek as "a wagon train to the stars". The same cast every week, but a different location and story. Enjoy.

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Wednesday, June 17, 2015

The Thought For Today

"Right now I'm having amnesia and deja vu at the same time. I think I've forgotten this before." - Steven Wright

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FOOD!

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

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Tuesday, June 16, 2015

The Thought For Today

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

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Rec: 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

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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

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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

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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

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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

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Monday, June 15, 2015

The Thought For Today

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

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FLURB, a Webzine of Astonishing Tales.

FLURB, a Webzine of Astonishing Tales.


The title pretty much says it all. Free from Rudy Rucker. Good stories. New issue out.

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Sunday, June 14, 2015

POOR DEANO!


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Saturday, June 13, 2015

U.S. Geological Survey Earthquake Hazards Program

U.S. Geological Survey Earthquake Hazards Program


For those worried about such things...

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Friday, June 12, 2015

The Thought For Today

"No man is so foolish but he may sometimes give another good counsel, and no man so wise that he may not easily err if he takes no other counsel than his own. He that is taught only by himself has a fool for a master." - Hunter S. Thompson

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miket

miket


Okay, this is definately strange. VERY strange.

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

Thursday, June 11, 2015

The Thought For Today

"I voted for the Democrats because I didn't like the way the Republicans were running the country. Which is turning out to be like shooting yourself in the head to stop your headache." - Jack Mayberry

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Clock Link

Welcome to ClockLink - Get your free world clock

ClockLink.com provides the most widely used Web clock in the world with over 30 million views around the world. In addition, clocks can be set to display any time zone in the world online, so they are not only decorative but very practical as well. You can use our world clock to see all timezones of the world, and it's free to use. Use it to show what time it is in your area. There is no charge to use any of the clocks or for the world clock on your website or blog.

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Wednesday, June 10, 2015

The Thought For Today

"We humans do not need to leave Earth to get to a hostile, deadly, alien environment; we already have Miami." - Dave Barry

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Howstuffworks "How Swearing Works"

Howstuffworks "How Swearing Works"

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

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Tuesday, June 09, 2015

The Thought For Today

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

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Rec: Crockpot Lamb Stew

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Indian Lamb Korma

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Irish Stew

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Crockpot Lamb Dijon

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



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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Easy Lamb Hot Pot

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


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


Serves 4
Refrigerate remainder
Can be reheated in microwave

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Monday, June 08, 2015

The Thought For Today







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

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hat bar

hat bar


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

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Sunday, June 07, 2015

POOR DEANO!


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Saturday, June 06, 2015

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.

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Friday, June 05, 2015

The Thought For Today

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

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True Companion

Hmmmmmm, a sexbot. She won't lie to you, insult you, eat you out of house and home or max out your credit cards? And never a headache for only $995? What's not to love? I'll take two, please. And there's one for the ladies too. Not sure if he'll do the dishes, though.



http://truecompanion.com/

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

Thursday, June 04, 2015

The Thought For Today

"Friends may come and go, but enemies accumulate." - Thomas Jones

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AsianFoodGrocer.com - Asian Food and Recipes Online

AsianFoodGrocer.com - Asian Food and Recipes Online

Another interesting food site. Don't forget to check out the cook/tableware here and at the previous Site. Some VERY nice stuff at fair prices especially at the Korean Site. Perfect for special occasions.

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Wednesday, June 03, 2015

The Thought For Today

"It’s the friends you can call up at four a.m. that matter." - Marlene Dietrich

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Japanese Kimonos, Chinese Paper Lanterns, Chopsticks, Chinese Dresses

Japanese Kimonos, Chinese Paper Lanterns, Chopsticks, Chinese Dresses

A fairly inexpensive place for Asian goods and clothing.

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Tuesday, June 02, 2015

The Thought For Today

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

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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.

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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

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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.

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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

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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

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Monday, June 01, 2015

The Thought For Today

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

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Korean food and Japanese grocery online store

Korean food and Japanese grocery online store

Korean food - opinions vary. Especially on KimChi. It's cabbage, radish, peppers and other vegetables fermented together and some people love it. While others... Now you can order it and other Korean goodies through the Internet. So be adventurious - write down the phone number of your nearest hospital emergency room and give it a try!
P.S. Try leaving a dried squid instead of a chocolate on your houseguests pillow - they'll never forget THIS visit.

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Sunday, May 31, 2015

POOR DEANO!


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Saturday, May 30, 2015

"The Boys Won't Be the Same"

And that's all I can say without giving away the punchline. It's only 100 seconds and worth every one, right here.

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Friday, May 29, 2015

The Thought For Today

""Look closely at Central America, and try to imagine what would happen if this vital region were to fall into Communist hands. What would happen is a lot of Communists would be stung repeatedly by vicious tropical insects the size of mature hamsters." - Dave Barry

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NSFW Welcome To The Land Of NSFW Comics

NSFW NSFW The sad, sad story of Chi-Chi-Chan. Hell, I think it's funny. NSFW NSFW

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

Thursday, May 28, 2015

The Thought For Today

"We're all kissed by angels but some of us never think to pucker." - Terri Guillemets

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HAPPY BIRTHDAY FRANKIE MCDONALD!

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

TIME TO CELEBRATE!

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Wednesday, May 27, 2015

The Thought For Today

"A kindergarten teacher in Florida was arrested for trafficking Oxycodone. Other teachers became suspicious when she had the only class in school with a six-hour naptime." - Jimmy Fallon

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TOP TEN BEST EXCUSES IN CRIMINAL CASES

1. License case: “It wasn’t me, my brother did it, my brother did it” The defendant doesn’t have a brother.

2. Assault and Battery Case: “The guy walked into my fist. I tried to stop him, but he kept running into my fist!”

3. Shoplifting case: “I was going to return it if it didn’t fit, really I was.”

4. Conspiracy case: “it was entirely my wife’s idea, I will testify that way if I need to.”

5. Assault with Dangerous Weapon: “The cops must have planted my fingerprints on the weapon.”

6. Drug case: “I was only given $5,000 to drive this bag from one location to another, how was I supposed to know there was something illegal in the bag?”

7. Minor in possession of alcohol: “Yeah, we had the alcohol, but I wasn’t given my Miranda rights, so that means a dismissal right?” The police saw the person drinking in the car and there were no statements to be suppressed.

8. DUI case: “I drank a lot, but I wasn’t that drunk because I got to the car and I was driving.”

9. Drug case: An overweight person claimed that she didn’t use crack cocaine. While pointing at herself she stated, “look at me, does it look like I use crack!”

10. My favorite: A doctor gets arrested for trying to elicit sex from a prostitute. “I was doing research on STDs."

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Tuesday, May 26, 2015

The Thought For Today

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

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Rec: Helluva Good Veggie Sandwich For One

1 croissant, sliced lengthwise
2 ozs cream cheese
1/4 of an avocado, sliced thin
1/4 cup alfalfa sprouts
1 tablespoon sunflower seeds
1 tablespoon raisins
2 tablespoons carrots, shredded
1/4 of a green apple, sliced


Spread the cream cheese on the bottom of the croissant.
Arrange the sliced avacado over the cream cheese.
Top with all the other ingredients. Enjoy.

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Rec: Frankie's Turkey Meatloaf

1/2 pound ground turkey
1 egg
1/4 cup salsa
1/8 cup green olives (well-drained)
1/4 cup chopped onion
1/4 cup dry bread crumbs or saltines
lemon pepper to taste


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the turkey, egg, salsa, onion,
bread crumbs and lemon pepper. Mix well with hands
until blended. Press mixture into a loaf pan. Bake in
the preheated oven for 25 minutes.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Frankie's Bratwurst With Curry Sauce

A tasty simple dish I modified from my time in Germany is
the Bratwurst with curry sauce. With a little experimentation,
I think I’ve got it. Buy your bratwurst and broil it like you
usually do in the oven or on the grill. While it’s cooking,
get your cheap ketchup – any kind will do, put about ½
cup of ketchup with two tablespoons of water, and add a
teaspoon of curry powder. Stir or shake vigorously. Add
a half-teaspoon of Worcestershire to the mix, again stir or
shake vigorously. Add the sauce to the bratwurst, on a
plate, in a sandwich, in a bun – your choice. Great with
fresh French fries.

Enjoy

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Rec: Frankie's Breads

Make your own interesting bread sticks or flat breads.
Yes, they sell bread sticks in the pop-n-fresh section,
but you can do it with the generic cheap-o pop-n-fresh
biscuits found in any grocery store at a fraction of the price.
You need ½ cup regular flour, 1 tablespoon garlic salt,
1/3 cup Parmesan cheese, mix together and evenly and
thinly spread over a wax papered flat surface.


Okay. Now, open your pop-n-fresh generic biscuits
(usually 10 in a cylinder). Stretch each biscuit into a
long form or stretch it out thinner and roll and flip it
in the mix. Do each biscuit – you don’t want too much
flour, just enough to stiffen the dough. Lay the biscuit
on a cookie sheet lightly sprayed with Pam or other spray
oil. Sprinkle extra Parmesan or garlic powder if you like.


Bake at 400 degrees F (or at the temp on the package if
different) or until golden brown.

Remove from heat. Let cool 10 minutes (if you can
restrain yourself that long) and enjoy.

Great with spaghetti, lasagna, egg plant parmesan.

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Rec: Frankie's Spinach Pie

You will need 1) puff pastry sheets package or 2 pie shells,
2) fresh bag of spinach (the kind with shredded carrots is
okay), 3) one red onion (tastes better, but any kind of onion
will do), 4) shredded Mozzarella cheese, 5) crumbled Feta
Cheese, 6) olive oil, 7) garlic powder (not garlic salt), 8) a
little basil is optional.

Puff pastry sheets, available in Publix frozen dessert section,
make the best crust. There are two sheets of pastry per box.
Use both.

Defrost and pre-heat pastry sheets per the directions on the
box. Bake the bottom pastry sheet until it puffs up nice and
light brown, watch the pastry carefully because it cooks really
fast. Remove from the oven.

On the baked pastry sheet, lay down an fairly thick layer of
spinach leaves, covering all of the pastry sheet. Sprinkle it
lightly with olive oil. Sprinkle with basil leaves (if desirable).
Put a layer of THINLY sliced onions. Go easy on the onion;
you don’t want to wipe out the spinach flavor. The onion adds
a bit of tang, it shouldn’t obliterate. Now, sprinkle Feta cheese
crumbles over the spinach and onion. Go light; Feta is very
salty. Now sprinkle the shredded Mozzarella.

Lay down another layer of spinach leaves, olive oil sprinkles,
basil, onion, Feta, Mozzarella as described above.

You’re building flavor layers. Spinach is the main flavor, onion,
Feta, olive oil, basil leaves, garlic powder are the enhancers.
Mozzarella is the glue that holds the pie together, so you want
enough that it will make things stick together, but you don’t
want a great clumpy mass. Good spinach pie can be eaten hot
or cold, so you’re trying to avoid making a congealed mass of
Mozzarella later.

Make as many complete layers of these ingredients as you like.
I usually stop at three. Sometimes I add sliced mushrooms or
thinly sliced green tomatoes as well.

Cover the center concoction with the second puff pastry
sheet. You don’t need to pinch the edges together on the
sheets, just push it down around the edges. Put in the oven
at 400 degrees F. Make sure you keep an eye on it as it bakes,
usually less than fifteen minutes. Remove when the pastry
is golden brown. Let it cool. Eat it warm or cold.

This is a popular dish for office parties…you can save yourself
clean up time by using the throwaway baking pans. Good
healthy stuff and a tasty way to get veggies into your diet. Enjoy.

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Monday, May 25, 2015

The Thought For Today

"I like long walks, especially when they are taken by people who annoy me." - Noel Coward

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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.

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Sunday, May 24, 2015

POOR DEANO!


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Saturday, May 23, 2015

Shavuot - The Giving Of The Torah

CHEESE IT!

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Friday, May 22, 2015

The Thought For Today

"I intend to live forever. So far, so good." - Steven Wright

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noadi on Etsy - Noadi's Art on Etsy, Polymer Clay Jewelry & Sculpture

noadi on Etsy - Noadi's Art on Etsy, Polymer Clay Jewelry & Sculpture


If you like earrings and necklaces of things with too many arms/legs, this is the Site for you.








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

Thursday, May 21, 2015

The Thought For Today

"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." - Steven Wright

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The VOCO Clock

The VOCO Clock

Not cheap, but you get to have Jeeves wake you with his dulcet tones in the morning. Up to 140 different phrases. They'll even let you buy a download of 70 samples phrases for use on your computer.

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Wednesday, May 20, 2015

The Thought For Today

"I always like to know everything about my new friends, and nothing about my old ones." - Oscar Wilde

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A Water-Powered Jetpack | Popular Science

A Water-Powered Jetpack Popular Science


WHOOT! That looks like FUN! Now if I can only win the lottery so that I can afford it.

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Tuesday, May 19, 2015

The Thought For Today

“He was a bold man that first ate an oyster.” ― Jonathan Swift

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Rec: Shrimp Caesar Salad Pizza

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

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



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


Serves 2 to 4
Refrigerate remainder

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Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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



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



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


Refrigerate remainder

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