Tuesday, October 17, 2017

The Thought For Today

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

Rec: Jambalaya Pasta

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

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

Serves 2
Refrigerate remainder
Can be reheated in microwave

Rec: Rock Shrimp Casserole

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Fish Creole

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

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Tamra's Microwave Tilapia

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

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

 Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Red Snapper

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Monday, October 16, 2017

The Thought For Today

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

Halloween Costumes, Costume Accessories & Costume Ideas!

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

Sunday, October 15, 2017

Saturday, October 14, 2017

Pulps from the Crypt

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

Friday, October 13, 2017

The Thought For Today

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


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

Thursday, October 12, 2017

The Thought For Today

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

You Too Can Be A Flaming Carrot!

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

Wednesday, October 11, 2017

The Thought For Today

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

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

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

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

Tuesday, October 10, 2017

The Thought For Today

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

Rec: Microwave Chicken Cacciatore

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

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

Serves 5 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Chicken Wings In Honey Sauce

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Chicken Cordon Bleu

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

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

Serves 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crocked Chicken

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

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Bloody Mary Chicken

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Monday, October 09, 2017

The Thought For Today

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

It's Christopher Columbus Day!

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

Sunday, October 08, 2017

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

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

Saturday, October 07, 2017


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

Friday, October 06, 2017

The Thought For Today

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



I'm at a loss for words. Feel free to share this with friends and loved ones. And before you ask, I have NO idea how I'm going to top this. Frankie loved this Site. Birthday presents for the hard to buy for. And Halloween is almost here. Better hurry and order.
"Rotting my mind on the Internet so that YOU don't have to."

Wednesday, October 04, 2017

Haunted Paper Toys

Haunted Paper Toys

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

Tuesday, October 03, 2017

The Thought For Today

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

Rec: Microwave Chinese Beef With Brocoli

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

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

Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Chinese Shredded Beef With Chives

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

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

Rec: Kei's Beef And Bell Peppers

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


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


4 sprigs cilantro

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Chinese Beef And Pea Pods

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

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

Serves 6
Refrigerate remainder
Can be reheated in microwave

Monday, October 02, 2017

The Thought For Today

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

Horror Find

Another good one for the Halloween theme.

Sunday, October 01, 2017

Friday, September 29, 2017

The Thought For Today

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

Yom Kippur

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

Thursday, September 28, 2017

The Thought For Today

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

Asimov's 30 Laws of Robotics

Asimov's 30 Laws of Robotics

Who knew?

Wednesday, September 27, 2017

The Thought For Today

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

Zippy the Pinhead

Zippy the Pinhead

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

Tuesday, September 26, 2017

The Thought For Today

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

Rec: Kosher Salmon Pancakes

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

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

Serves 2

Rec: Kosher Sweet & Sour Braised Brisket

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

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

Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Kosher Perfect Matzo Balls

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

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

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

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

Makes 18 to 24 Matzo Balls

Rec: Kosher Chicken Creole

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Mom's Authentic Kosher Cholent Recipe

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Monday, September 25, 2017

The Thought For Today

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

THE Perfect Daft Punk Helmet

DAMN!   (Via BoingBoing)

Sunday, September 24, 2017

Saturday, September 23, 2017

Nutty News Today

Nutty News Today

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

Friday, September 22, 2017

The Thought For Today

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

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

Weekly World News The World’s Only Reliable News!

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

Thursday, September 21, 2017

The Thought For Today

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

Star Pirates

Star Pirates

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

Wednesday, September 20, 2017

The Thought For Today

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

Rosh Hashanah

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

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

Tuesday, September 19, 2017

The Thought For Today

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



Monday, September 18, 2017

The Thought For Today

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

Talk Like A Pirate Day - September 19

Talk Like A Pirate Day - September 19


Sunday, September 17, 2017

Saturday, September 16, 2017

MSN Namen or MSN Names: Male Pirate names

MSN Namen or MSN Names: Male Pirate names

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

Friday, September 15, 2017

The Thought For Today

"Apparently the recession ended last June. So for those of you that are still broke and without a job, it's all in your head." - Jay Leno

Cattle Prods

It's Weird Friday annnnnnnd... They're perfect for training the 'significant other' in your life. "Damnit, no more cookie crumbs in bed! ZAP!" And I wonder why I live alone?
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, September 14, 2017

Wednesday, September 13, 2017

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

Cruzin Cooler

Cruzin Cooler

I don't know what to say. Only in America would someone come up with a cooler that you can sit on and drive (up to 13mph), and attach trailers to. And then have it made in China. Over 40K sold so far folks. And check out the Ellen Cooler. Funny.

Tuesday, September 12, 2017

The Thought For Today

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

Global Female Condom Day

Yes they exist and, yes, it exists.


Monday, September 11, 2017



Sunday, September 10, 2017



Saturday, September 09, 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.

Friday, September 08, 2017

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

Headless Historicals

Headless Historicals

And it's another Weird Friday. From the Site: "These reworked dolls were inspired by characters throughout history who died in rather horrible ways." Go. Look. Shake your head in disbelief. But not too hard - it may come off.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, September 07, 2017

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

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

Get one of these along with the motorized cooler and your life will be complete. At least until they come out with a flying car or cheap jet pack.

Wednesday, September 06, 2017

The Thought For Today

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

Amalthea's Attic

"Where you'll find strange things for strange people." Yup, that about covers it. Enjoy.

Tuesday, September 05, 2017

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

Rec: Overnight Tuna Casserole

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Garlic Shrimp

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

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

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Rock Shrimp Chowder

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

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

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

Rec: Lobster Newburg

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

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

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

Rec: Tuna Noodle Casserole

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Monday, September 04, 2017

The Only Way To Guarantee Your Spot In Hell

Includes a Link to go the other direction if you can't take the heat.

Sunday, September 03, 2017

Saturday, September 02, 2017

Bowling with a Pug

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

Friday, September 01, 2017

The Thought For Today

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


And for all you do-it-yourselfers we have: http://wiki.homedistiller.org/Boka_Reflux_Still_-_How_To_Build

For those lazy folk like me: http://easystill.com/

As for the legality? That's up to you to check on.
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 31, 2017

The Thought For Today

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


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

Wednesday, August 30, 2017

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

Fuzzy Hats - All the Best Hats Ever

Fuzzy Hats - All the Best Hats Ever

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

Tuesday, August 29, 2017

The Thought For Today

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

Rec: Crockpot Scotch Broth Soup

2 lbs lamb, diced
1/2 cup pearl barley
1 large onion, chopped
4 celery ribs, sliced
4 carrots, chopped
1 cup diced rutabaga
8 cups water
4 beef bouillon cubes
2 bay leaves
1/4 teaspoon black pepper

Combine all ingredients in a crockpot. Cover and cook on
LOW 8 to 10 hours or cook on HIGH 5 to 6 hours.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Redcurrant And Honey Glazed Lamb

4 to 5 lbs leg of lamb
4 to 5 tablespoons red currant jelly
3 tablespoons honey
2 tablespoons Dijon mustard
2 to 4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
black pepper

If the leg of lamb is too big for your crock-pot, cut through
the joint between the main leg and shank. Put 2 tablespoons
water into the crockpot and place the lamb inside. Spoon
the honey, Dijon mustard and redcurrant jelly over the top
of the lamb. Sprinkle the crushed garlic/powdered garlic,
salt and black pepper over the top of the lamb. Cook on
HIGH for at least 6 hours and up to 8 hours. If it is a 4lb
to 5 lb leg of lamb, these are the perfect timings - it falls
off the bone and is moist and tender. About 30 minutes
before serving, carefully ladle most of the juices out of the
crockpot and into a large mixing jug. Allow the juices to
cool and skim the fat that rises to the surface. Place the
juices into a saucepan and bring to the boil, boil vigorously
until it has reduced by about a half - you now have the
most wonderful gravy or sauce to serve alongside the lamb.
Take the lamb out and allow to "rest" for about 10 to 15
minutes before carving.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Indian Lamb And Spinach Curry

11/3 cup canola oil
3 yellow onions , chopped
4 cloves garlic , peeled and minced
1 (2 inch) piece of ginger , peeled and grated
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground turmeric
2 cups beef broth , preferably high quality
3 pounds boneless leg of lamb , cut into 1 inch cubes
6 cups baby spinach
2 cups plain full-fat yogurt

Note: For an easy mint pilaf to serve with the curry, steam
2 cups basmati rice; just before serving, add about 3
tablespoons minced fresh mint. Fluff mint and rice
together with a pair of forks.

In a large frying pan over MEDIUM-HIGH heat, warm oil.
Add onions and garlic, and sauté until golden, about 5
minutes. Stir in ginger, cumin, cayenne, and turmeric and
sauté until fragrant, about 30 seconds. Pour in broth, raise
heat to high, and deglaze the pan, stirring to scrape up the
browned bits on the bottom. When broth comes to a boil,
remove pan from heat.Put lamb in a crockpot, and
sprinkle with 1 tablespoon salt. Add contents of frying
pan. Cover and cook on HIGH setting for 4 hours or LOW
setting for 8 hours.Add baby spinach to pot and cook,
stirring occasionally, until spinach is wilted, about 5
minutes. Just before serving, stir in 1 1/3 cups yogurt.
Season to taste with salt. Spoon into shallow bowls and
serve, passing remaining yogurt to add as a garnish.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Persian Stew

2 pounds lamb
1 tablespoon vegetable oil
4 leeks, chopped
1 onion, chopped
½ cup dry split peas
4 teaspoons minced garlic
2 bay leaves
1 teaspoon oregano
1½ teaspoons cumin
½ teaspoon pepper
3 cups chicken broth
½ cup raisins
2 tablespoons lemon juice

In a skillet, brown meat in the oil. Add to crockpot with all
other ingredients. Cover; cook on LOW 8 to 10 hours or
HIGH 4 to 5 hours. Remove bay leaves before serving.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Lamb And Swiss Chard Soup

2 tablespoons extra virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 cups Swiss chard, trimmed, cleaned and chopped
2 cups green cabbage, cored, cleaned and chopped
2 cups cannellini beans, sorted and rinsed
2 lamb shanks
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon freshly ground black pepper
¼ cup fresh lemon juice
1 teaspoon lemon zest
fresh parsley for garnish

In a medium skillet placed on stovetop set to MEDIUM heat,
add oil. When heated, add onion and garlic. Cook the onions
and garlic about 3 to 4 minutes or until tender. Transfer
onions and garlic to crockpot. Add the Swiss chard, green
cabbage, beans, lamb shanks, salt, curry powder and pepper.
Stir well to combine ingredients. Add 2 quarts of water.
Cover and cook on LOW for 8 to 10 hours. Add the lemon
juice. Transfer the lamb shanks to a cutting board and
remove the meat from the bones. Dice the meat and
return the lamb to the stoneware and mix again. Garnish
the soup with the lemon zest and parsley to serve.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Monday, August 28, 2017

The Thought For Today

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

Jersey Circus

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

Sunday, August 27, 2017

Saturday, August 26, 2017

Mother Goose Goes Hollywood

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

Friday, August 25, 2017

The Thought For Today

"The difference between sex and death is that with death you can do it alone and no one is going to make fun of you." - Woody Allen

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

Thursday, August 24, 2017

The Thought For Today

"A little bird told me," she said. I tried to figure out how a bird could possibly care about what I was doing and then, tell my mother. I went out and looked up...Sure enough, they were up there flying around ready to squeal." - Bill Cosby

Good Experience Games - good games, fun games

Good Experience Games - good games, fun games

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

Wednesday, August 23, 2017

The Thought For Today

President Jimmy Carter's irrepressible mother Lillian Carter loved to poke fun at her family. When the 1980 Democratic Convention nominated her son for a second term as president, Lillian said, "Sometimes when I look at my children, I say to myself,'Lillian, you should have stayed a virgin.'"



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

Tuesday, August 22, 2017

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

Rec: Vegetable Lasagna

For amounts, I pretty much eyeball it. Add or subtract as you will.
Pam spray
Two eggs
Jar of spinach dip
Medium container of ricotta cheese
Shredded mozzarella & parmesan (Target has the pre-blended bags)
Zucchini sliced lengthwise
Bag of fresh spinach
Barilla no-boil lasagna pasta
Potato chips or French-fried onions
I mixed the eggs, ½ the jar of spinach dip, ¼ the ricotta cheese and half-cup of the shredded cheeses in a big bowl.
I sprayed the pan with PAM, laid in the first two pieces of no-boil lasagna.
I poured in enough of the mix to cover the lasagna.
I laid in zucchini slices, then covered it with spinach.
Then I poured more of the mix and a liberal hand-sprinkling of the grated cheese because I thought it needed more.
Then another layer of the pasta, repeat as above.
Finally the top layer of pasta, liberally covered with chips.
I sealed the whole thing with aluminum foil to keep in the moisture and baked at 350 degrees F. Um, if you ask me how long, I don’t know – at least 45 minutes. I poked it with a knife and when the knife went all the way down easily, I knew the pasta was cooked.
I think next time, I’ll cut back on the ricotta, which is pretty bland, up the spinach dip and add some Feta cheese for some additional “tang.” I also think I’ll use lots more zucchini. The spinach cooks way down, but the zucchini gives the flavor and texture. Maybe green tomatoes. Maybe I’ll try that when I’ve worked my way through the other lasagna. Maybe onions and some more garlic powder sprinkled in. Olive oil, too.

Rec: Creamed Spinach

5 tablespoons butter OR margarine - divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt
3 Tbls. butter; stir in flour, salt, pepper, and nutmeg;
slowly whisk in cream; stir in cream cheese.-Increase
heat to medium; whisk mixture constantly until thick
and smooth; remove from heat and set aside.-In a
skillet over medium-high heat, cook onions and garlic
in remaining 2 Tbls. butter until transparent; stir
spinach and water into pan.-Reduce heat to medium-low;
cover; simmer, stirring occasionally, for 8 minutes.
Stir spinach mixture into creamy mixture; return to
medium heat; heat, stirring often, until warmed
throughout.-Remove from heat; fold in Parmesan.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Veggie Chili Recipe

olive oil
1 large yellow onion, diced
1 garlic clove, minced
1/2 red pepper, diced fairly large
1/2 green pepper, diced fairly large
28 ozs crushed tomatoes
1/2 tablespoon cumin
1/2 teaspoon cayenne, or to taste
1/2 package frozen corn
1 can black or chili beans
1/2 cup picante sauce
salt, to taste
grated cheddar cheese, if desired
cashew nuts, if desired

Saute onions in olive oil. Add garlic. After onion and
garlic are have turned golden brown, add cumin,
cayenne, and whatever other spices you might like.
Fry for a couple of minutes. Next, add the peppers,
saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the
crockpot, and add the onion mixture. Cook on LOW
about 6 to 8 hours. Serve with grated cheddar cheese
and cashew nuts, if desired.

Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

Rec: Macaroni Salad

1 lb elbow noodles
6 large eggs
1 1/2 cups mayonnaise
1/4 cup pickle relish
2 tablespoons finely diced onions
2 tablespoons finely diced celery
Dash hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

In a large pot with boiling, salted water, cook pasta for
8 to 10 minutes until cooked. Drain and cool. In a medium
saucepan, cover eggs with water and bring to a boil.
Cover the saucepan and remove it from the heat. Let
eggs sit for 10 minutes. Remove eggs and shock in
water. Once thoroughly cooled, peel eggs and roughly
dice. In a large bowl, add mayonnaise, relish, onions,
celery, hot sauce, and Worcestershire. Mix until well
combined. Add pasta to bowl and toss with dressing.
Season well with salt and pepper.

Rec: Microwave Whole Grain Brown Rice

2 cups quick brown rice
2 cups boiling water

Place the brown rice in a microwave safe dish (3 quart)
and pour in the boiling water. Cover with a vented
microwave lid. Cook on HIGH (1200W) for 2 to 3 minutes.
When it boils, reduce the power to LOW (30%) and cook
for an additional 5 minutes. Take the dish out and fluff
the rice with a fork.

Makes 4 cups

Monday, August 21, 2017

The Thought For Today

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

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

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

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

Sunday, August 20, 2017

Saturday, August 19, 2017

Scotto.org : CHERUB: The Vampire With Bunny Slippers

Scotto.org : CHERUB: The Vampire With Bunny Slippers

And, yes, it's an Angel parody. A funny one. You can buy a DVD or watch it online for free.

Friday, August 18, 2017

The Thought For Today

"I have never met an interesting person who did not drink." - Sir Richard Burton (the explorer)

Seven Signs That You're In A Cult (Via BoingBoing)

Evangelical leader Mike Bickle proposed the following indicators of a cult.
1. Opposing critical thinking.
2. Isolating members and penalizing them for leaving.
3. Emphasizing special doctrines outside scripture.
4. Seeking inappropriate loyalty to their leaders.
5. Dishonoring the family unit.
6. Crossing Biblical boundaries of behavior (versus sexual purity and personal ownership).
7. Separation from the Church.
Reasonable, and doubtless critical knowledge for those eager to differentiate their fiery brand of religion from, well, that. The grim irony, today, is that they're cited in Boze Herrington's story about a prayer group's journey from dormroom club to deadly, sexually-abusive abusive cult under "Tyler", a creep working under Bickle's International House of Prayer. "Tyler was not an isolated individual," writes Herrington, "but the product of a phenomenally twisted system."
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 17, 2017

The Thought For Today

"In Japan, they have developed a new green machine that turns regular paper into toilet paper. Kind of like what Wall Street did with the dollar." - Jay Leno

Which Wes Anderson Character Are You?

From Flavorwire...  (Pagoda if you're interested.)

Wednesday, August 16, 2017

The Thought For Today

"Hell, if I'd jumped on all the dames I'm supposed to have jumped on, I'd have had no time to go fishing." - Clark Gable

You Are Very Cold, and This Feels Like an Adventure

From The Slate Book Review: 'Think back to the worst relationship you were ever in. The one full of shouting matches and long separations; the one where you were taken advantage of over and over; the one you both clung to for far too long. Remember how it felt as though your fate had been taken completely out of your hands? That whatever decision you made, your story was hurtling unstoppably in one direction—toward disaster?" Been there, done that. Read the review, and the book.

Tuesday, August 15, 2017

The Thought For Today

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

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

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

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

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

Rec: Reuben Sandwich

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

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

Rec: Tomatoe Garlic Sandwich

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

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

Rec: Cucumber Sandwich

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

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

Rec: Meatloaf Sandwich For One

      1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
  • 2 teaspoons olive oil, divided
  • 2 slices sourdough bread or 2 slices white bread
  • 1 teaspoon grainy mustard, to taste
  • 1 teaspoon ketchup, to taste
  • 1 slice monterey jack cheese

    1. Spread 1 slice of bread with mustard.
    2. Spread the other slice of bread with ketchup.
    3. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
    4. Put browned meatloaf slice on the mustard-smeared bread.
    5. Put a slice of cheese on top of the meat loaf.
    6. Cover with the ketchup-smeared bread.
    7. Heat remaining 1 teaspoon olive oil in skillet or on griddle.
    8. Grill the sandwich over medium heat on both sides, until golden.

    Monday, August 14, 2017

    The Thought For Today

    "Although many of her Republican colleagues were elected to the House, Christine O'Donnell ended up underneath it, with her feet curled up." - Jimmy Kimmel

    RINGS 925 (1) - welcom to AJS

    RINGS 925 (1) - welcom to AJS

    An interesting collection, mainly from various 'secret' organizations, though they do have the Auryn pendant from The Neverending Story. The gold and silver stuff is a bit pricey but they also sell much less expensive versions on eBay.

    Sunday, August 13, 2017

    Saturday, August 12, 2017

    Ah, We Don't Have to Be Eaten After All

    Because Galactus will destroy the Earth first. Or perhaps some will be eaten first, then Galactus will destroy what's left. I confess I'm not entirely clear on this point.

    Friday, August 11, 2017

    The Thought For Today

    "According to a new poll, New York City gets low ratings for friendliness. Well, bite me." - David Letterman

    The Beerbelly

    The Beerbelly

    Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 10, 2017

    The Thought For Today

    "A man falls down a flight of stairs and somebody rushes over to him and asks, "Did you miss a step?" "No," he answers, "I hit every one of them!" - Milton Berle

    Beer Trivia

    Beer Trivia

    More information on this most wondrous of beverages.

    Wednesday, August 09, 2017

    The Thought For Today

    "I played a lot of tough clubs in my time. Once a guy in one of those clubs wanted to bet me $10 that I was dead. I was afraid to bet." - Henry Youngman

    Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

    Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

    A Site with excellent beer advice.

    Tuesday, August 08, 2017

    The Thought For Today

    "Ask not what you can do for your country. Ask what’s for lunch." — Orson Welles

    Rec: New England Boiled Dinner

    3 lb Corned beef
    6 Carrots; halved lengthwise
    6 Potatos; halved lengthwise
    1 medium Cabbage
    3 cups Water
    6 Turnips; quartered

    Place corned beef and water in crockpot.
    Cover. Set on HIGH. When steaming
    vigorously, set to LOW and continue
    cooking 3 1/2 hours. Remove meat from
    crockpot. Put potatoes, turnips, carrots and
    cabbage in crockpot. Place meat on top of
    vegetables. Cover and set to HIGH again.
    When mixture is steaming briskly, set to
    LOW. Cook for 1 1/2hours. Ham may be
    used in place of corned beef, if desired.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: California Tamale Pie

    1 lb lean ground beef; browned
    3/4 cup yellow corn meal
    1 1/2 cup milk
    1 egg; beaten
    1 pk chili seasoning mix
    1 teaspoon seasoned salt
    1 lb canned tomatoes; cut up
    1 lb whole kernel corn; drained
    2 1/4 oz sliced ripe olives; drained
    1 cup Cheddar; grated

    Stir together corn meal, milk and egg. Add rest of
    ingredients, except cheese. Pour into crockpot, cover
    and cook on HIGH 3 to 4 hours. Sprinkle cheese over
    top, cover and cook another 5 minutes.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Beef Stew

    1/2 lb. cubed stew beef
    2 to 3 carrots, cut up
    6 to 8 pearl onions
    2 to 3 potatoes, cut in cubes
    1 clove garlic, minced
    1/4 cup red wine
    1/2 teaspoon Worcestershire Sauce
    1 teaspoon soy sauce
    salt and pepper

    Brown stew beef cubes (you can coat in flour first) in pan.
    After browning, put in crock pot. De-glaze pan with 1/4
    cup red wine and pour into crock pot with beef. Add cut
    up carrots, onions, garlic and potatoes along with soy
    sauce and Worcestershire Sauce. Cook on HIGH for
    3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
    Add water as necessary and salt and pepper to taste.

    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Belgian Roast

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

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

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Guinness® Corned Beef

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, August 07, 2017

    The Thought For Today

    "I bet a funny thing about driving a car off a cliff is, while you're in midair, you still hit those brakes." — Jack Handey

    On Tap - Liquid Beer Enhancer

    To quote them:
    "OnTap is a revolutionary new way to enjoy beer. Add our liquid flavor enhancer to a domestic light lager and enjoy a craft brew taste at a fraction of the cost. One bottle of OnTap holds enough to improve the flavor of a full 18-pack of standard 12oz. beers, depending on how much you use.
    Just squeeze a few drops of one of OnTap's great flavors in to a glass of beer and you'll get a unique and great tasting beverage. Make each bottle or glass the same, or make each one different. Its up to you how each one tastes. The time has come to enjoy Your Beer, Your Way!" Personally I'm not sold on it. You CAN find good beer at low prices if you look around.

    Sunday, August 06, 2017


    And its THAT time again. Congrats on making bail.

    They say it's your birthday
    It's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Come on
    Come on

    Yes we're going to a party party
    Yes we're going to a party party
    Yes we're going to a party party

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Dance yeah

    Come on

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Oh dance! Dance

    They say it's your birthday
    Well it's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Saturday, August 05, 2017

    Magical Marmite Tells Your Mood

    What is mood Marmite? It's Marmite that you wack with a spoon until it changes into some strange color it's not supposed to be. Perhaps we should be running this post on Tuesdays, with the recipes, since I expect you could still eat the Marmite, if you really wanted to. Let me know how your experiments turn out. (In the unlikely event you don't know what Marmite is, you can check out this link.)

    Friday, August 04, 2017

    The Thought For Today

    "I hate small towns because once you've seen the cannon in the park there's nothing else to do." - Lenny Bruce

    Enchanted Works - Unique and Magical Things

    Enchanted Works - Unique and Magical Things

    And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 03, 2017

    The Thought For Today

    "Do you ever look at crowds in old movies and wonder if they're dead yet? I can't help it" -  George Carlin

    Madhatter Magic Shop

    Great toys at low prices. You too can shoot fireballs from your hands. A lot higher quality than those el cheapo tricks that you used to see on the backs of comic books.

    Wednesday, August 02, 2017

    Tuesday, August 01, 2017

    The Thought For Today

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

    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

    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

    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

    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
    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

    Rec: White Beans With Squid And Broken Noodles

    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

    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

    Monday, July 31, 2017

    The Thought For Today

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



    And for something a little different. "Tod Holton was a school student from the 60s who fought the Vietnamese through use of a magic beret. Presented here is every Tod Holton story ever produced." A comic Online.

    Sunday, July 30, 2017

    Saturday, July 29, 2017

    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.)

    Friday, July 28, 2017

    The Thought For Today

    "I can resist anything but temptation." - Oscar Wilde

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

    Thursday, July 27, 2017

    The Thought For Today

    "That's it! You people have stood in my way long enough. I'm going to clown college!" - Homer Simpson

    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?"

    Wednesday, July 26, 2017

    The Thought For Today

    "There's something about flying a kite at night that's very unwholesome." - Marge Simpson

    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?

    Tuesday, July 25, 2017

    The Thought For Today

    "You can say this for ready-mixes...the next generation isn't going to have any trouble making pies exactly like grandmother used to make." - Earl Wilson

    Rec: Basque Style Chicken Stew

    2 tablespoons olive oil
    6 slices turkey bacon, cut in 1/2-inch dice
    8 ounces mushrooms, sliced
    1 red bell pepper, cut in 1-inch squares
    1 green bell pepper, cut in 1-inch squares
    1 bunch green onions sliced in 1/2-inch (white and some green)
    4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
    1 can (4 oz size) sliced ripe olives
    2 tablespoons balsamic vinegar
    3 tablespoons tomato paste
    1 can (16 oz size) tomatoes
    1/4 cup chicken broth
    1/2 teaspoon dried ground marjoram
    1/2 teaspoon salt
    1/4 teaspoon pepper or mixture of black and red pepper

    Heat olive oil in a large skillet; saute bacon until browned.
    Add mushrooms, peppers, and green onions and saute for
    a minute. Add vinegar and cook 1 minute more, scraping up
    the browned bits from the bottom of the pan. Set aside.
    Place chicken in a 3 1/2 quart or larger crockpot. Add
    sauteed bacon and vegetable mixture to the pot, then the
    olives. Combine the remaining ingredients in a bowl and
    mix. Pour over chicken and vegetables in the crockpot.
    Cover and cook on LOW for 8 to 10 hours.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Veggie and Chinese Chicken

    1 lb. chicken breast (chopped)
    2 cups chopped cabbage
    1 each red and green pepper (chopped)
    1 white onion (chopped)
    1 teaspoon ground Chinese peppercorn
    1 tablespoon honey
    2 tablespoons soy sauce
    salt to taste
    1 tablespoon diced ginger
    1 to 2 cups chicken soup stock
    2 tablespoons corn starch
    1/4 cup cold water

    Mix all the ingredients in the crockpot (but not the starch
    and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
    hours on HIGH. In the last 30 minutes mix the starch and
    water add to the pot. This will thicken the chicken in the
    crockpot. Serve.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chinese Braised Crockpot Chicken

    1 1/2 lbs.chicken legs or thighs
    3 stalks celery (cubed)
    1 white onion (cubed)
    4 to 6 cloves garlic (crushed)
    1 tablespoon ginger (diced)
    3 to 5 red chilies (diced, optional)
    1 pinch 5 spices powder (optional)
    2 tablespoons light soy sauce
    2 teaspoons sugar
    1 to 2 cups chicken soup stock

    Cut the chicken in bite sized pieces. Mix with the diced
    ginger and red chilies. Add the celery, white onions, garlic
    in to the crockpot. Add in the chicken, and the rest of the
    ingredients. Cook for 6 to 8 hours on LOW.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Sweet And Sour Chicken

    1 1/2 cups baby-cut carrots
    6 large boneless, skinless chicken thighs (about 2 lbs.)
    1/2 teaspoon crushed red pepper flakes
    1 1/3 cups sweet & sour sauce
    1 (20 oz.) can pineapple chunks in juice, drained
    1 (1 lb.) bag frozen stir-fry bell peppers and onions,
    thawed and drained
    6 cups hot, cooked rice

    Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
    sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
    hours or until juice of chicken is no longer pink when centers
    of thickest pieces are cut. Remove chicken from cooker; drain
    and discard liquid from cooker. Return chicken to cooker.
    Pour sweet & sour sauce over chicken; top with pineapple
    and stir-fry vegetables. Cover and cook on HIGH for
    45 to 60 minutes or until carrots are tender. Serve with rice.

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Southwestern Chicken

    1 (15 oz) can whole kernel corn, drained
    1 (11 oz) can Mexicorn, drained
    1 (15 oz) can black beans, rinsed and drained
    1 (16 oz) jar chunky salsa (divided use)
    6 boneless, skinless chicken breast halves, rinsed and dried
    Flour tortillas
    Shredded cheddar cheese

    Combine the cans of corn, beans and half the salsa in
    crockpot. Top with the chicken. Pour remaining sauce
    over. Cover and cook first hour on HIGH, then either
    3 more hours on HIGH or 6 on LOW until meat juices
    run clear. Serve with warm tortillas; top with cheese.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    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...