Echo Fox Three

Thursday, March 31, 2016

The Thought For Today

"The only time most women give their orating husbands undivided attention is when the old boys mumble in their sleep." - Wilson Mizner

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Wednesday, March 30, 2016

The Thought For Today

"There's a sucker born every minute" - P.T. Barnum

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Tuesday, March 29, 2016

The Thought For Today

“How can you govern a country which has 246 varieties of cheese?” ― Charles de Gaulle

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Monday, March 28, 2016

The Thought For Today

Man (to WC): "You're drunk!

"WC: "Yeah, and you're crazy. And I'll be sober tomorrow and you'll be crazy for the rest of your life." - W.C.Fields

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Sunday, March 27, 2016

POOR DEANO!


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Saturday, March 26, 2016

Free the Nipple Day

YUP - YOU JUST HAD TO LOOK.

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Friday, March 25, 2016

The Thought For Today

"The statistics on sanity are that one out of every four Americans is suffering from some form of mental illness. Think of your three best friends. If they are okay, then it's you." - Rita Mae Brown

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Edible

Edible

It's Weird Friday and here's even more strange things to eat. For YOU to eat.

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Thursday, March 24, 2016

The Thought For Today

"I'm the only man who has a marriage license made out To Whom It May Concern." - Mickey Rooney

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Wednesday, March 23, 2016

Purim

Celebrate, one and all, sunset tonight is when it all begins!

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Tuesday, March 22, 2016

The Thought For Today

"If God didn't want us to eat animals, why did he make them out of meat?" - Homer Simpson

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Rec: Kosher Sweet And Sour Chicken

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


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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Baked Fish In Kosher Salt

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

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


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

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

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Rec: Kosher Fried Chicken

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Miriam's Kosher Cabbage Rolls

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

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

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

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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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Rec: Kosher Salt Encrusted Prime Rib Roast

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

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

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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HAPPY BIRTHDAY BILL!

Happy 85th and many happy returns...

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Monday, March 21, 2016

YouTube - The Firm - Star Trekkin'

YouTube - The Firm - Star Trekkin'


I've loved this song since I heard it on Dr. Demento. And when you add claymation? BLAM!

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Sunday, March 20, 2016

POOR DEANO!


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Saturday, March 19, 2016

Is this fairytale castle the inspiration for Hogwarts?

If it wasn't, it might as well have been. I think it might have been the inspiration for the movies' set designers, if not for J.K. Rowling. At any rate, it's the 125th anniversary of the death of artistic but oddball King Ludwig II, who built Neuschwanstein Castle in the Bavarian Alps. Check out the great photos in this piece from The Altantic. (No, this is not a paid endorsement, and no, I don't have stock in the company, in case you're wondering.)

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Friday, March 18, 2016

The ORIGINAL Illustrated Catalog Of ACME Products

http://home.roadrunner.com/~tuco/looney/acme.html
For Weird Friday we have: The ORIGINAL Illustrated Catalog Of ACME Products. All of them from 1935 to 1964. COOL!

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Thursday, March 17, 2016

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

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Saint Patrick's Day

Enjoy yourselves - just not TOO much. And say hi to the purple elephants for me.

http://en.wikipedia.org/wiki/Saint_Patrick%27s_Day

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Wednesday, March 16, 2016

The Mustache Rangers

The Mustache Rangers
"The Mustache Rangers explore space and beyond in this weekly serial comedy adventure sci-fi old time radio program." Very, very funny stuff.

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Tuesday, March 15, 2016

Rec: Shrimp Jambalaya

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 1/2 pounds cooked shrimp, peeled and deveined




In a crock pot, mix chicken, celery, green bell pepper,
onion, garlic, tomatoes with liquid, sugar, salt, Italian
seasoning, cayenne pepper, and bay leaf. Cover, and
cook on LOW 7 to 9 hours. Remove bay leaf from the
chicken mixture, and stir in orzo. Increase heat to HIGH.
Cook 15 minutes, until orzo is tender. Stir in shrimp, and
cook 2 minutes, until shrimp are heated through.



Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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Monday, March 14, 2016

The Thought For Today

"A lot of the recent actresses look and act like my niece. Now, she's a good girl, but I wouldn't pay to see her." - Vincent Price

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I-Mockery.com - COMICS! A collection of our web comics and comic-oriented pieces!

10-Mockery.com - COMICS! A collection of our web comics and comic-oriented pieces!

Welcome to the comics of I-Mockery. There's plenty of great stuff here but my favorite has to be PickleMan. My favorite issues are 5 and 6 with the Flash movie, PickleMan's Breakfast Battle a close third. Oh, and the rest of the Site is a lot of fun too. Enjoy.

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Saturday, March 12, 2016

"No War on Terror"

Excellent link I found on Neil Gaiman's site. And I agree with Neil, who agrees with Sir Ken Macdonald, Britain's director of public prosecutions. At last, a voice of reason.

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Thursday, March 10, 2016

Jay Pinkerton.com

Jay Pinkerton.com

More fun stuff to help warp young (and not quite so) minds. It's all older stuff, but still fun.

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Wednesday, March 09, 2016

The Borowitz Report .com

http://www.borowitzreport.com/


If laughter is the best medicine, this will cure almost anything. Updated Sun through Thur.

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Tuesday, March 08, 2016

The Thought For Today

“You're thinking I'm one of those wise-ass California vegetarians who is going to tell you that eating a few strips of bacon is bad for your health. I'm not. I say its a free country and you should be able to kill yourself at any rate you choose, as long as your cold dead body is not blocking my driveway.”
Scott Adams

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Rec: Crock Pot Vegetarian Goulash

8 ozs mushroom, sliced
5 1/3 ozs tempeh, in 3/4 inch dice
2/3 cup carrot, in 1/2 inch dice
1 1/3 medium onion, chopped
2/3 large tomato, peeled, seeded & chopped
2/3 small bell pepper, chopped
1 1/3 garlic clove, minced
7/8 cup vegetable broth
4 teaspoons paprika
2 teaspoons dried parsley
1 1/3 teaspoons dill
1/3 teaspoon caraway seed, lightly crushed
1/3 teaspoon salt
1/4 teaspoon pepper
2/3 (10 1/2 ozs) package silken tofu
2/3 cup frozen peas, thawed





Put the mushrooms, tempeh and carrots into a crock pot
(no need to steam the tempeh first). Combine onions,
tomato, bell pepper, garlic and broth in a blender container
and puree. Add the puree to the crock pot and mix well.
Add the paprika, parsley, dill, caraway seed, salt and
pepper to the crock pot and stir well. Cover and cook on
LOW heat 8 to 10 hours. Shortly before serving, puree
the silken tofu in a blender with a little liquid from the
crock pot until very smooth. Stir it into the crock pot, add
the peas and heat through. Serve over cooked noodles,
potatoes, rice or other grains.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Vegetable Quesadillas

2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 jalapeno pepper, seeded and chopped
1/2 tablespoon minced fresh cilantro
1 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon canola oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
6 (6 inch) flour tortillas
3/4 cups shredded reduced-fat Mexican cheese blend



In a 1-1/2-qt. microwave-safe dish, combine the first
nine ingredients. Cover and cook on HIGH for 3 minutes
or until vegetables are tender. Divide vegetable mixture
evenly over 3 tortillas; sprinkle with cheese. Top each
with remaining tortilla. Place each filled tortilla on a
microwave-safe plate; cover with a piece of waxed paper.
Microwave on HIGH for 30 to 45 seconds or until cheese
is melted. Repeat with remaining quesadillas. Cut each
quesadilla into wedges.


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

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Rec: Crock Pot Vegetarian Lasagna

4 teaspoons olive oil
1 1/3 onion, diced
2 garlic clove, crushed
1 1/3 (6 ozs) cans tomato paste
1 1/3 (2 7/8 cup) cans tomato sauce
1 teaspoons salt
1 teaspoons pepper
1 cup mushroom, sliced
2/3 teaspoon dried oregano
2/3 (26 1/2 ozs) container ricotta cheese
2 2/3 cups fresh spinach, rinsed
1/3 cup parmesan cheese or asiago cheese, grated
1 1/3 (13 1/4 ozs) boxes no-boil lasagna noodles, uncooked
10 2/3 ozs mozzarella cheese, shredded





In large saucepan over medium heat, heat olive oil and add
onions and garlic. Cook over MEDIUM heat until tender,
about 3 minutes. Add mushrooms, oregano, salt and pepper
to taste and cook for another 3 minutes, stirring often. Add
tomato paste and stir mixing thoroughly. Add tomato sauce,
stir and cook sauce stirring occasionally for another 6 to 8
minutes or until heated through. Remove sauce from heat
and set aside. In crock pot, cover bottom with enough sauce
to just cover. Add two layers of lasagna noodles, breaking
them where needed. Spread noodles with one tub of the
ricotta cheese and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with half of the sauce, sprinkle with
1/2 of the mozzarella cheese. Add two layers of lasagna
noodles. Spread noodles with 1/2 tub of the ricotta cheese.
Shake excess water from spinach leaves and cover cheese
with spinach and salt and pepper. Add two layers of lasagna
noodles. Cover noodles with remaining sauce and cover
sauce with remaining mozzarella and parmesan or asiago
cheese. Put lid on crock pot and turn on HIGH. Leave to
cook for 5 hours. When done, let lasagna sit for 8 minutes
to set before cutting.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Rice-Crust Spinach Quiche

3/4 cup cooked brown rice
1/2 cup shredded reduced-fat Swiss cheese, divided
1/4 cup and 2 tablespoons egg substitute, divided
1/8 teaspoon curry powder
1 (10 oz) package frozen chopped spinach, thawed and
squeezed dry
1/4 cup and 2 tablespoons fat free evaporated milk
1/4 cup sliced fresh mushrooms
1 tablespoon chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper



Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and
curry powder. Press onto the bottom and up the sides of
microwave-safe 6 in. pie plate. Microwave on HIGH for
2 to 3 minutes or until firm. Combine the spinach, milk,
mushrooms, onion, garlic powder, pepper and remaining
cheese and egg substitute; pour into crust. Microwave
on MEDIUM power for 10 minutes, rotating a quarter
turn every 5 minutes, or until a knife inserted near the
center comes out clean.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Bean Tortilla Casserole

12 corn tortillas (5" diameter) torn in pieces
1 large onion, diced fine
1 (30 oz.) can Rosarita refried beans-vegetarian
1 zucchini, sliced thin
2 stalks chopped Celery
diced Pickles
diced Olives
meatless Spaghetti sauce, Ragu, Prego
Cheese, grated, low fat



Spray glass dish (8 x 12 x 2 inch or larger) with Pam.
Sprinkle a little water on the bottom of dish. Add diced
onion and microwave on HIGH for 3 minutes. Remove
onions from dish, leave liquid and layer in the following
order: Torn tortillas, onions, zucchini, celery, pickles, olives
and beans. Top with spaghetti sauce, any amount you wish,
cover with plastic wrap and microwave for 15 minutes on
MEDIUM. Remove from oven and let stand for 5 to 10
minutes with plastic wrap in place. Remove plastic and
sprinkle with grated cheese.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Monday, March 07, 2016

Dave Barry's Blog

Dave Barry's Blog

For any lazy morning. Chock full of fun and weird Links that people send him. It also has Links to some of his old columns.

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Sunday, March 06, 2016

POOR DEANO!


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Saturday, March 05, 2016

The Oddities and Wonders of Strange Maps

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

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Friday, March 04, 2016

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."

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Thursday, March 03, 2016

YouTube - Festo Air_ray

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

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Wednesday, March 02, 2016

AirJelly by Festo, A Radio Controlled Airborne Jellyfish

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

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

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Tuesday, March 01, 2016

Rec: Crock Pot Hearty Vegetarian Hobo Soup

24 ozs frozen mixed vegetables
1/2 (46 oz) can V8 (low sodium if you like)
1 bay leaf
salt
garlic powder
1/2 (16 oz) package coleslaw mix


Spray a crock pot with cooking spray. In the crock pot,
mix together the Vegetables, Vegetable Juice, Bay Leaves,
Cole slaw, Garlic Powder and Salt to taste (I substitute 1
tablespoon ONLY of Ms. Dash Original Flavor for the garlic
and salt and sometimes add chopped onions to taste).
Cover and cook on LOW 8 to 10 hours.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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Rec: Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1 1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
1/4 teaspoon white pepper


Cut cucumbers into large chunks and place in a blender
with remaining ingredients. Puree and pour into bowl.
Cover and refrigerate for at least 8 hours.

Serves 4
Refrigerate remainder (of course)
Perfect on a hot summer day with a sandwich

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Rec: Gazpacho

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 oz) jar diced pimento peppers, drained
2 (12 oz) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives



In a blender combine one tomato, half the cucumber,
half the onion, a green bell pepper quarter, the pimento
and 1/2 cup tomato juice. Blend at high speed for 30
seconds to puree the vegetables. In a large bowl mix
the pureed vegetables with remaining tomato juice,
1/4 cup olive oil, vinegar, hot pepper sauce, salt and
ground black pepper. Cover mixture and refrigerate
until it is well chilled (about 2 hours). Meanwhile saute
the croutons in oil and add the garlic; transfer to a
small bowl. Place remaining chopped tomato,
cucumber, onion and green bell pepper in separate
bowls. Serve soup in chilled bowls, garnish with
chives, and serve chopped vegetables and croutons
as accompaniments.


Serves 4 to 6
Refrigerate remainder

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Rec: Microwave Butternut Soup

1 lb butternut squash, peeled and cubed
1 onion, chopped
1 1/2 teaspoons butter
2 cups vegetable broth
1/4 cup heavy cream
salt and pepper to taste
1/2 dash ground nutmeg
1/2 dash ground cloves
1/2 dash ground cinnamon



In a large microwave dish combine squash, onions and
butter. Cover and microwave on HIGH for 2 minutes.
Stir in broth and cook on HIGH for another 15 to 20
minutes, or until squash is tender. Puree squash, onions
and broth in a food processor or blender. Add cream, salt
and pepper, and microwave on HIGH for another 2 to 3
minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.


Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

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Rec: Microwave Minestrone Soup

1 (14 1/2 oz) can beef broth
1 (14 1/2 oz) can diced tomatoes, undrained
1 cup medium pasta shells, cooked and drained
3 minced garlic cloves
1/4 cup onions, diced
1/2 to 1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (15 oz) can white kidney beans, rinsed and drained



In a 2 qt. microwave bowl, combine the carrots, celery,
zucchini, yellow pepper and onion. Drizzle with oil; toss
to coat. Cover and microwave on HIGH for 3 minutes.
Stir in the remaining ingredients. Cover and cook on
HIGH for 9 to 11 minutes.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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