Monday, August 31, 2015

Hippie Shop - Peace, Love And Happy Shopping

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

Saturday, August 29, 2015

Nora the Cat Plays the Piano

Here I have for you Nora the Cat playing a piano. And here is a sequel of Nora playing the piano. A duet! With an intermission! Ah, isn't she cute? No kidding, Nora has been on CNN and the Martha Stewart Show. Why aren't my stupid cats out making moolah?

Friday, August 28, 2015

The Death Psychic.com - Click And It Shall Be Told

The Death Psychic.com - Click And It Shall Be Told

It's Weird Friday again and here we go. You give the Psychic your name, age and sex and he'll tell you how you're going to die. As for me: "As the unfortunate target of a serial killer, a rubber innertube is stuffed into your mouth and fully inflated, causing your head to explode." Try and top that!

Thursday, August 27, 2015

Custom Wall Graphics Decals Vinyl Banners and by WilsonGraphics

Custom Wall Graphics Decals Vinyl Banners and by WilsonGraphics

"If you have a design you would like made into a decal, wall graphic or craft show banner let me know. If you need a design I'd be happy to help you develop your idea." Cool. I love the portholes. And check out the Brontosaurus.

Wednesday, August 26, 2015

Spoon Candy

"Sure, breakfast is the most important meal of the day. But how much do you really know about all those sugary-sweet cereals that have kept kids awake and hyper at school (at least until lunch)? Grab your bowl and see how well you do!" Have fun!

Friday, August 21, 2015

The Thought For Today

"The difference between the right word, and almost the right word is the difference between lightning and lightning-bug." - Samuel Clements

Friday, August 14, 2015

The Thought For Today

"A person reveals his character by nothing so clearly as the joke he resents." - G. C. Lichtenberg

Tuesday, August 04, 2015

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