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

Wednesday, March 30, 2016

Tuesday, March 29, 2016

The Thought For Today

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

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

Sunday, March 27, 2016

Saturday, March 26, 2016

Free the Nipple Day


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



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

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

Wednesday, March 23, 2016


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

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


Happy 85th and many happy returns...

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!

Sunday, March 20, 2016

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.)

Friday, March 18, 2016

The ORIGINAL Illustrated Catalog Of ACME Products
For Weird Friday we have: The ORIGINAL Illustrated Catalog Of ACME Products. All of them from 1935 to 1964. COOL!

Thursday, March 17, 2016

Saint Patrick's Day

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

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.

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

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

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.

Thursday, March 10, 2016



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

Wednesday, March 09, 2016

The Borowitz Report .com

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

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

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

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

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

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

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

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.

Sunday, March 06, 2016

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
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

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

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

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

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