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
    roast.

    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

    HAPPY BIRTHDAY DEANO!

    And its THAT time again. Congrats on making bail.

    "Birthday"
    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

    Ah
    Ah
    Ah
    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

    Oh
    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
    salt
    pepper


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


    Serves 4
    Squid will become rubbery if reheated

    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
    Salt
    Soy sauce or nam pla to taste (optional)


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



    Serves 4
    Squid will become rubbery if reheated

    Rec: White Beans With Squid And Broken Noodles

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



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



    Serves 4
    Squid will become rubbery if reheated

    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

    TOD HOLTON SUPER GREEN BERET (1967)

    TOD HOLTON SUPER GREEN BERET (1967)

    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

    MURDER MOST FOUL!

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

    Friday, July 21, 2017

    The Thought For The Day

    "The Harvard Law states: Under controlled conditions of light, temperature, humidity, and nutrition, the organism will do as it damn well pleases." - Larry Wall

    Paranormal Investigation of NYC

    Paranormal Investigation of NYC

    It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 20, 2017

    The Thought For Today

    "Miami Beach is where neon goes to die." - Lenny Bruce

    Fred's Home

    Fred's Home


    Fun stuff for the home! I especially love the party and kitchen stuff. Hell, I'm lying - I love all of it.

    Wednesday, July 19, 2017

    The Thought For Today

    "Health experts say hand-washing in public restrooms is on the rise. I think that's just what health experts say when they're arrested for loitering in public restrooms." - Craig Ferguson

    Acme Klein Bottle

    Acme Klein Bottle


    Klein bottles - where the outside is also the inside. I've always been interested in them and the prices aren't bad.

    Tuesday, July 18, 2017

    The Thought For The Day

    "The first time you see something that you have never seen before, you almost always know right away if you should eat it or run away from it."   —  Scott Adams

    Rec: Shrimp Caesar Salad Pizza

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

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



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


    Serves 2 to 4
    Refrigerate remainder

    Rec: Lobster Pizza With Roasted Garlic Pesto

    1 pound Lobster meat, cooked
    1 uncooked (7 inch) Pizza Shell
    1/2 cup Roasted Garlic Pesto
    4 tablespoons Chevre Cheese
    1 Red Bell Pepper, cut into rings
    1/4 cup Mozzarella Cheese, shredded


    Place pizza shell on pizza stone or pan and spread on the
    garlic pesto. Place pepper rings around the shell and top
    with the chevre cheese and lobster meat. Sprinkle evenly
    with the mozzarella. Bake at 350° for 25 to 30 minutes.


    Serves 1 to 2
    Refrigerate remainder

    Rec: White Clam Pizza For 2

    2 cloves garlic -- finely chopped
    3 tablespoons olive oil
    flour -- for sprinkling
    1 pound commercially made pizza dough
    yellow cornmeal -- for sprinkling
    1 cup shredded low-moisture -- whole milk mozzarella
    1 cup shucked baby clams or chopped clams -- drained
    1/3 cup grated asiago cheese
    1/2 teaspoon dried basil


    Have on hand a pizza stone and pizza peel, or a large baking
    sheet. In a bowl, combine the garlic and oil. Let them sit for
    30 minutes. Set the oven at 550F. Put the pizza stone or sheet
    into the oven as it heats. On a well-floured surface, hand stretch
    out the pizza dough to a 12 inch round. Very carefully remove the
    baking sheet from the oven. Sprinkle it with cornmeal. Or
    sprinkle a pizza peel with cornmeal. Transfer the dough to the
    sheet or peel. Spread the garlic mixture on the dough, leaving
    a 1 inch border around the edges. Add mozzarella, clams,
    Asiago, and basil, leaving the border bare. Return the sheet
    to the oven or slip the pizza off the peel onto the stone. Bake
    the pizza for 8 to 10 minutes or until the crust is golden.
    Cut into wedges to serve.


    Refrigerate remainder

    Rec: New Orleans Shrimp Pizza

    1 (6.5-ounce) package pizza dough mix
    1 teaspoon Cajun seasoning
    1/2 cup hot water
    1 cup chunky tomato sauce
    1/2 teaspoon hot sauce, or more if needed
    1 teaspoon crushed garlic
    1 cup shredded mozzarella
    1/3 cup frozen chopped green pepper, thawed
    1/3 cup frozen chopped onion, thawed
    1/2 pound pre-peeled medium shrimp


    Preheat oven to 450 degrees F. Lightly spray a baking
    sheet with olive oil cooking spray and set aside.
    In a medium mixing bowl combine pizza crust, Cajun
    seasoning, and hot water until well moistened. Beat 20
    times to form a dough. Let sit while you make the sauce.
    In small mixing bowl, combine tomato sauce, hot sauce,
    and garlic; set aside. Press dough into a 12 inch circle on a
    baking sheet with floured fingers. Spread sauce onto dough
    evenly, leaving a 1 inch border. Top with cheese, peppers,
    onions, and shrimp. Bake in preheated oven 12 to 17
    minutes or until crust is golden brown.
    Slice and serve


    Serves 2 to 4
    Refrigerate remainder
    Good cold or can be gently reheated in microwave

    Rec: Shrimp Alfredo Pizza

    1 large pizza crust (pre-made, or box mix)
    oregano, basil, and garlic powder (for the crust)
    3/4lb raw shrimp (peeled, and deveined, with tailed removed)
    ½ teaspoon dried oregano
    ½ teaspoon dried basil
    2 garlic cloves (minced)
    1 tomato (sliced)
    3 fresh basil leaves (chopped)
    2 cups mozzarella cheese
    ¼ cup grated parmesan cheese
    ½ cup alfredo sauce


    Pre-heat the oven to 500 degrees. Lay out the crust on a
    pizza pan and sprinkle with top with a little oregano, basil
    and garlic powder to taste. In a medium sauté pan over
    MEDIUM heat add a little olive oil. Add shrimp, oregano,
    basil, and minced garlic cloves. Cook until the shrimp are
    about ¾ of the way done (just turning pink). Set aside.
    Place the crust into the oven and pre-bake at 500 degrees
    for 4 minutes. Remove from the oven and spread a layer of
    alfredo sauce over the trust. Top with tomatoes, shrimp
    and basil. Top with mozzarella and parmesan cheese. Return
    to the oven and bake for 7 minutes.


    Serves 4 to 6
    Refrigerate remainder
    Can be enjoyed cold or carefully reheated in microwave

    Monday, July 17, 2017

    The Thought For Today

    "Reality is a crutch for people who can't cope with drugs." - Jane Wagner

    TO HELL WITH IT!



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

    Sunday, July 16, 2017

    Saturday, July 15, 2017

    It's Mandy Maslankowski Day!

    Mandy Day Is Finally Here!
    Many Happy Returns! 

    Friday, July 14, 2017

    The Thought For Today

    "Defining and analyzing humor is a pastime of humorless people." - Robert Benchley

    YouTube - George Washington

    YouTube - George Washington


    It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 13, 2017

    The Thought For Today

    My mother used to say, "The older you get, the better you get. Unless you're a banana." - Betty White

    World Government of World Citizens

    A very, very strange Site for a World Passport!:

    "The mandate for the WORLD PASSPORT is Article 13(2) of the Universal Declaration of Human Rights:



    Everyone has the right to leave any country, including his own, and to return to his country.

    The World Passport is a 30 page Machine Readable Travel Document (MRTD*) with alphanumeric code line, scanned-in passport photo and "ghost" security paper with embedded logo, the data page laminated, in 7 languages:
    English, French, Spanish, Russian, Arabic, Chinese and Esperanto.
    Each passport is numbered and each page contains the World Citizen logo as background. Two pages are reserved for affiliate identifications: diplomatic corps, organizations, firms, etc. There are nineteen visa pages. In the inside back cover, there is space for home address, next of kin, doctor, employer, driving license no. and national passport/identity number. The cover is blue with gold lettering."

    Wednesday, July 12, 2017

    The Thought For Today

    "Democracy means that anyone can grow up to be president, and anyone who doesn't grow up can be vice president." - Johnny Carson

    Welcome to CereProc | CereProc

    Welcome to CereProc CereProc


    These are the folks that gave the late Roger Ebert back his voice, so to speak. Have fun playing with the demos.

    Tuesday, July 11, 2017

    The Thought For Today

    "There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will." - Robert Frost

    Rec: Wild Rice Micro Chicken

    1 teaspoon salt
    2 cups water
    1 cup uncooked white rice
    1/2 (10.75 oz) can condensed cream of mushroom soup
    1/2 (1 oz) package dry onion soup mix
    1/2 (6 oz) package wild rice
    1/2 (4.5 oz) can sliced mushrooms
    1 skinless, boneless chicken breast, cut into bite size pieces


    In a medium saucepan add salt to water and bring to a boil.
    Add uncooked rice and parboil for 10 minutes (to parboil
    is to partially cook by boiling briefly in water). Meanwhile,
    prepare wild rice according to package directions (do NOT
    drain); set aside. In a lightly greased (Pam'd) 9x13 inch
    baking dish combine the cream of mushroom soup and
    dry onion soup mix. Slowly stir in the parboiled rice and
    cooked wild rice (with liquids). Add the mushrooms and
    chicken pieces, mix all together and spread evenly in
    baking dish. (If desired, cover and store in refrigerator at
    this point.) Microwave on HIGH for 10 to 15 minutes,
    stirring every 5 minutes. Cook until chicken is no longer
    pink and rice is cooked through.


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Mandarin Chicken

    4 (4 oz) boneless, skinless chicken breast halves
    2 tablespoons brown sugar
    2 tablespoons cornstarch
    1/2 cup teriyaki sauce
    1/4 cup apple juice
    1 tablespoon vegetable oil
    1 garlic clove, minced
    1 (11 oz) can mandarin oranges
    Hot cooked rice
    2 green onions, sliced


    Flatten chicken to 1/4-in. thickness. Place in a greased
    (Pam'd) 2 qt. microwave dish. In a bowl, combine brown
    sugar and cornstarch; stir in teriyaki sauce, apple juice,
    oil and garlic. Drain oranges, reserving juice; set oranges
    aside. Add juice to the teriyaki mixture; pour over
    chicken. Cover and microwave on HIGH for 8 minutes.
    Baste chicken with sauce. Cover and cook on HIGH 3 to 5
    minutes longer or until sauce is thickened. Serve over rice.
    Garnish with onions and oranges.


    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave "Fried" Chicken

    1 2 1/2 to 3 lb chicken, cut into pieces
    1/2 cup butter or margarine
    1 1/2 cups (Ritz) cracker crumbs
    1/2 cup Parmesan cheese
    1/4 cup parsley flakes
    1/2 teaspoon garlic powder
    1 teaspoon salt
    1/2 teaspoon pepper


    Melt butter in dish that is large enough to dip chicken
    pieces. Mix crumbs and seasonings together in a seperate
    bowl. Dip chicken into butter and roll in crumb mixture
    and place in microwave baking dish. Be sure to put
    larger pieces around the outer edge of the baking dish.
    Cover with waxed paper and cook on HIGH for 10 minutes.
    Turn pieces over, cover and cook on HIGH for another
    10 minutes. Test by piercing with a sharp knife and if
    more cooking is needed, uncover and cook another 2 to 4
    minutes.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Curried Microwaved Chicken

    1 apple - peeled, cored, and chopped
    1 onion, chopped
    2 tablespoons butter
    3 teaspoons curry powder
    1 (10.75 oz) can condensed cream of mushroom soup
    1 cup heavy cream
    salt and pepper to taste
    8 chicken thighs, cut into bite size pieces
    3/4 cup fresh sliced mushrooms
    1 teaspoon paprika


    In a microwave safe dish cook the apple and onion in the
    curry powder and butter or margarine on HIGH power for
    3 minutes. Stir in the soup, cream and salt and pepper.
    Place the chicken in an 8x12 inch microwave safe baking
    dish and cover with the curry sauce. Sprinkle the top with
    paprika. Cover with wax paper and microwave on HIGH
    for 30 minutes. Test to see if chicken is done and tender.
    If not microwave on HIGH for another 15 to 20 minutes,
    checking every 5 minutes or so.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Dirty Rice

    2 oz chicken gizzards, rinsed
    1/4 lb chicken livers, rinsed and trimmed
    1 1/2 teaspoons vegetable oil
    1/2 onion, finely chopped
    1 1/2 cloves garlic, minced
    1 cup uncooked white rice
    2 cups chicken broth
    salt to taste
    1/4 teaspoon ground black pepper
    1/8 teaspoon cayenne pepper
    1/2 cup thinly sliced green onions


    Pulse gizzards in a food processor/mixer, then pulse the livers.
    Heat the oil in a large saucepan. Saute the onions and
    gizzards over MEDIUM heat, stirring constantly, until the
    meat begins to brown, about 5 minutes. Add livers and garlic
    and cook, stirring constantly, until brown, about 3 minutes.
    Add rice and stir until coated with oil. Add broth, salt,
    black pepper and cayenne pepper. Bring to a boil, then
    reduce heat and simmer. Cover and cook about 20 minutes,
    until the rice has absorbed all the liquid. Sprinkle with
    green onion and serve.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, July 10, 2017

    The Thought For Today

    "I don't play monsters. I play men besieged by fate and out for revenge." - Vincent Price

    Happy Birthday Nikola Tesla!

    Sunday, July 09, 2017

    Saturday, July 08, 2017

    How To Hack An Electronic Road Sign

    Remember - I did NOT tell you to go out and do this. It's just a little something that I found at Jalopnik.

    Friday, July 07, 2017

    The Thought For Today

    "Sex without love is a meaningless experience, but as far as meaningless experiences go, it's pretty damn good." - Woody Allen

    THIS IS A DATE WHICH WILL LIVE IN INFAMY!

    Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, July 06, 2017

    The Thought For Today

    "Humor is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and a sunny spirit takes their place." - Mark Twain

    The Generator Blog

    The Generator Blog

    WOW! This guy has collected hundreds (no, I didn't actually count them) of generator Sites on his Blog. He has Links to generators for just about anything that you can think of. So start scrolling down the page and enjoy.

    Wednesday, July 05, 2017

    The Thought For Today

    "Ah, yes, divorce...from the Latin word meaning to rip out a man's genitals through his wallet." - Robin Williams

    Squid

    Squid

    This is the Laughing Squid's Blog for all things squidish. See, I knew that you'ld be interested.

    Tuesday, July 04, 2017

    The Thought For Today

    "The flames kindled on the Fourth of July, 1776, have spread over too much of the globe to be extinguished by the feeble engines of despotism; on the contrary, they will consume these engines and all who work them." - Thomas Jeferson

    HAPPY FOURTH!!!


    HAVE A HAPPY AND SAFE FOURTH!



    Monday, July 03, 2017

    The Thought For Today

    "Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die." - Mel Brooks

    Rec: Barbecued Shrimp

    2 lbs. large shrimp in shell
    3/4 cup olive oil
    3 tablespoons lemon juice
    1/4 teaspoon thyme or oregano
    1/4 cup parsley, minced
    1 1/2 teaspoons salt


    Shell shrimp, leaving tails on. Make marinade by
    combining all remaining ingredients. Pour over
    shrimp and refrigerate for 1to 4 hours. Place
    shrimp on skewers. Grill over white hot coals,
    turning once. Cook until brightly pink.


    Serves 4
    Refrigerate remainder
    Can be carefully reheated in microwave

    Rec: Microwave Sausage Stuffed Peppers

    4 green, red or yellow bell peppers
    2 cups cooked white rice
    1 cup corn kernels, frozen or canned
    1/4 cup carrot, shredded
    1 cup chicken or pork sausage
    2 tablespoons green onion, diced
    1/2 cup shredded Monterey Jack or Pepper Jack cheese,
    divided
    1/2 cup KC Masterpiece® Original Barbecue Sauce


    Cut tops of peppers off just below the stem and remove
    seeds. Place peppers upright in a microwaveable 8x8 inch
    baking dish. Cover with plastic wrap and microwave on
    HIGH 5 minutes. Set aside, covered, while preparing
    filling. In a large bowl, stir together rice, corn, carrot,
    sausage, green onion and 1/4 cup of the cheese with the
    KC Masterpiece® Original Barbecue Sauce. Spoon 1/4
    of the rice mixture into each pepper. Top with remaining
    cheese. Microwave on HIGH 5 to 7 minutes or until
    peppers are softened and cheese is melted.


    Serves 2 to 4
    Refrigerate remainder
    Peppers will not reheat well in microwave

    Rec: New Orleans Barbecue Shrimp

    2 pounds large fresh shrimp in the shell (20-24 count size)
    1 cup butter
    1/2 cup olive oil
    l tablespoons minced garlic
    1 tablespoon sweet basil (dried will do, but fresh is best)
    4 teaspoons salt
    1 teaspoon lemon juice
    2 tablespoons Worcestershire sauce
    5 tablespoons black pepper
    toasty French Bread



    Melt butter in olive oil. Add all other ingredients except shrimp.
    Let sauce stand for at least 15 minutes. An hour or two won't
    hurt. When ready to cook, add shrimp to skillet and cook for
    10 to 15 minutes or until they are pink all over. Stiring often.
    Divide shrimp into individual bowls. Pour sauce over shrimp
    and serve with French bread for dipping.



    Serves 4 to 6

    Rec: Curried Barbecue Chicken

    2 (2 1/2 - 3 lb.) ready to cook broiler-fryer chickens
    1/2 cup cooking oil
    1 teaspoon grated lime peel
    1/4 cup lime juice
    1 tablespoon grated onion
    1 clove (minced) garlic
    2 teaspoons curry powder
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon cinnamon
    1/2 teaspoon ground coriander
    1/4 teaspoon pepper
    lime slices
    parsley



    Quarter chickens. Separate wings and drumsticks. Combine
    oil, lime, onion, garlic, curry powder, salt, cumin, coriander,
    cinnamon and pepper. Place chicken in large plastic bag
    set in a deep bowl. Pour marinade mixture over chicken.
    Shake. Close bag. Refrigerate 4 to 6 hours, turning bag
    occasionally to coat chicken evenly. Remove chicken when
    ready. Place pieces bone side down, over medium hot coals.
    Grill about 25 minutes. Turn bone side up and grill until
    done, 15 to 20 minutes more. Brush chicken with marinade
    frequently last 10 minutes. Garnish with lime slices
    and parsley

    Rec: Barbecue Sauce For Ribs, Steak Or Chicken

    4 to 5 lbs. ribs, steak or chicken
    3 cups water
    1 cup red wine vinegar
    1 1/2 cups soy sauce
    1 cup brown sugar
    3 tablespoons garlic, chopped
    6 green onions, chopped
    3 tablespoons sesame oil
    2 to 3 tablespoons minced fresh ginger
    1 to 2 tablespoons honey
    2 tablespoons Tabasco sauce



    Combine all the ingredients in a large bowl. Stir well.
    Arrange ribs, steak or chicken in a shallow glass or
    ceramic pan. Do not use a metal pan. Pour the sauce
    over the meat. Cover and refrigerate 24 to 48 hours.
    Lift the meat from the sauce and place on hot grill.
    Use sauce to baste the meat while it is cooking. Always
    discard remainder of sauce.

    Sunday, July 02, 2017

    Saturday, July 01, 2017

    LOVE

    A MOTHER'S RESOLUTIONS

    1. When I forget to go to the grocery store, I will not boil the macaroni necklaces my children made for me in preschool.


    2. When I hear one of my children wake in the middle of the night, I will run upstairs to supervise before he relieves himself in the sink and then creeps into the bathtub to return to sleep.


    3. I will pack the kids' lunch boxes the night before so I don't throw in a slab of frozen lasagna as they're running for the bus. "It'll defrost by lunch. If not, you can suck it like an ice pop."


    4. I will resist the urge to explain to strangers why my son is wearing winter boots, a bathing suit bottom, and an inside-out and backward pajama top. I will be grateful that he is able to dress himself.


    5. I will not tell my children that the Play-Doh dried up just because I don't feel like cleaning up after they use it, even though I know it means I'll spend the evening harvesting the colored stuff from the carpet fibers, chair cushions and the dog's fur.


    6. I will always protect the rights of my children, especially their right to remain silent.


    7. I will learn to accept the outbursts and tantrums as a part of life. After all, I promised to love my husband for better or worse.


    8. When my husband and I go to a restaurant without the kids, I will not roll up his sleeves or move the knives from his reach. I will not accompany him to the bathroom and remind him to wash his hands with soap. If my husband wants dessert at the end of the meal, I will not tell him it depends on his behavior.


    9. When I'm tired of hearing "mommieeeeee!" a thousand times each day, I will resist changing my name to "Please pass the spinach" or "TV is boring, I'd rather read."


    10. I will develop an ability to have a conversation with an adult that doesn't revolve around labor pains or children's toilet habits. I will feel comfortable in the silence that ensues when neither of us can think of any other topic to discuss or remember we can always discuss the weather.


    11. I will be more flexible about children's nutritional requirements by counting the ketchup and green crayon as vegetables.


    12. When my children beg for a pet, I will buy them each a hutch for the dust bunnies that have multiplied under their beds. I will let them name each dust bunny.


    13. I will count how often I repeat the phrase "You'd better listen because I will not repeat myself", until my children actually notice that I have spoken. I will not raise my voice until I have said it at least that many times.


    14. When my kids are older (at least 50), I will explain why they never have any chocolate candy left after Mommy and Daddy "check" their Halloween bags.


    15. I will be a good, fair and loving parent to my children. I will provide them with enriching experiences and opportunities. I will give them a solid foundation on which to build a useful life. After all, they may eventually be responsible for choosing a nursing home for me to live out my final days.

    Friday, June 30, 2017

    The Thought For Today

    "Cats' hearing apparatus is built to allow the human voice to easily go in one ear and out the other." - Stephen Baker

    IT'S ASTEROID DAY!

    QUICK! LOOK TO THE SKIES! Too late, we're all dead.


    A global day of education to help protect Earth from asteroids.

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

    Thursday, June 29, 2017

    The Thought For Today

    Sucker: "Is this a game of chance?"
    WC: "Not the way I play it, no." - W.C.Fields

    Bacon Infused Vodka

    Perfect with that cheese, onion and mushroom omelet in the morning. DELISH!

    Wednesday, June 28, 2017

    The Thought For Today

    At one Army base, the annual trip to the rifle range had been canceled for the second year in a row, but the semi-annual physical fitness test was still on as planned.One soldier mused, "Does it bother anyone else that the Army doesn't seem to care how well we can shoot, but they are extremely interested in how fast we can run?"

    How To Turn Cheap Vodka Into the Good Stuff

    This, and the next Post, go together like vodka and bacon.

    Tuesday, June 27, 2017

    The Thought For Today

    "Happiness? A good cigar, a good meal, a good cigar and a good woman ... or a bad woman; it depends on how much happiness you can handle." - George Burns

    Monday, June 26, 2017

    The Thought For Today

    "If it weren't for electricity we'd all be watching television by candlelight." - George Gobel

    hat bar

    hat bar


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

    Sunday, June 25, 2017

    Saturday, June 24, 2017

    Demotivational Posters Pictures

    Funny stuff. Just perfect for any early morning.

    Friday, June 23, 2017

    The Thought For Today

    "Sex at age ninety is like trying to shoot pool with a rope." - George Burns

    Toys With Mental Illnesses

    It;s Weird Friday and: "Oh, what gift to offer the bipolar six-year-old nephew his birthday... I know! These German toys with mental illnesses would please the little tyke. Would he like the depressive turtle Dub, Kroko the water-phobic crocodile, or the personality disorder-affected sheep Dolly? Of course, there's also Sly the snake, who happens to suffer from hallucinations..."
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, June 22, 2017

    The Thought For Today

    "As you journey through life take a minute every now and then to give a thought for the other fellow. He could be plotting something." - Hagar the Horrible

    Happy Birthday Bruce! (22JUN)

    Four labels from the Bruce Campbell's Soup Company.

    Wednesday, June 21, 2017

    The Thought For Today

    "First lady Michelle Obama just launched a campaign to combat childhood obesity called 'Let's Move.' And this evening, obese children started their own program called 'Let's Not.'" - Jimmy Fallon

    FOOD!

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

    Tuesday, June 20, 2017

    Rec: Spaghetti With Squid And Tomatoes

    11 ounces spaghetti
    1 tablespoon olive oil
    4 scallions, cut in half, then sliced thickly lengthways
    2 garlic cloves, crushed
    1 1/4 lbs tomatoes, roughly chopped
    7 tablespoons white wine
    12 ounces baby calamari, and squid tubes, sliced into rings
    2 tablespoons chili oil
    1 tablespoon parsley, chopped



    Bring a large pan of salted water to the boil and cook the
    spaghetti according to instructions. Heat the olive oil in a
    frying pan, then add the scallions and cook over a
    MEDIUM heat for 3 to 4 minutes until beginning to soften.
    Add the garlic and tomatoes and continue to cook for 5
    minutes until they're soft but keeping their shape. Pour in
    the white wine, bring to the boil, then add the squid and
    cook for 2 minutes. Drain the pasta, return to the pan and
    stir the chili oil through it. Stir the squid, squid tubes and
    scallion and tomato sauce into the drained spaghetti, along
    with the chopped parsley. Serve immediately. Best Served
    with green salad and lemon wedges to squeeze over.


    Serves 2 to 4
    Squid will become rubbery if reheated

    Rec: Squid With Tomato And Green Peas

    1 medium onion, peeled and finely chopped
    3 tablespoons olive oil
    2 cloves garlic, peeled & finely chopped
    2 tablespoons finely chopped flat leaf parsley
    1 (15 5/8 ounce) can chopped tomatoes
    31 3/4 ounces small squid, cleaned
    salt and black pepper
    12 1/3 ounces fresh peas or frozen peas



    Put the olive oil and onion into a flameproof casserole. Saute
    over a MEDIUM heat, stirring occasionally, for about 10
    minutes until it begins to soften and turn golden. Add the
    garlic and cook for 2 minutes, then add the tomatoes and
    half of the chopped parsley. Cook at a gentle simmer for
    10 to 15 minutes until the tomatoes begin to thicken.
    Slice the cleaned squid into 1 inch rings. Divide the tentacle
    clusters in half. Add to the casserole. Season with salt and
    pepper. Stir well, cover and simmer gently for 20 to 30
    minutes until the squid is tender. Stir in the peas, season
    again and cook for a few more minutes until they are done.
    Stir in the remaining chopped parsley and serve with plenty
    of crusty bread to mop up the sauce.


    Serves 4 to 6
    Squid will become rubbery if reheated

    Rec: Potato And Baby Squid Stew

    3 tablespoons olive oil
    1 onion, chopped
    2 green bell peppers, chopped
    2 cloves garlic, minced
    1 large tomato, seeded and chopped
    1 bay leaf
    1/2 cup dry white wine
    1 lb potato, peeled and cut into 1 inch cubes
    1 1/2 cups fish stock or bottled clam juice
    1 pinch saffron thread, crushed
    1 lb baby calamari, cut into 1 inch rings
    buttered noodles




    Heat olive oil in large skillet over MEDIUM heat. Add onion,
    peppers and garlic and saute 10 minutes. Add tomato and
    bay leaf and saute 3 minutes more. Add wine and boil until
    reduced by half, about 4 to 5 minutes. Add potatoes, fish
    stock and saffron and cook until potatoes are tender, stirring
    occasionally, about 20 minutes. Add squid and simmer until
    cooked through, about 2 minutes. Season to taste. Serve over
    buttered noodles.



    Serves 2 to 4
    Squid will become rubbery if reheated

    Rec: Greek Stuffed Squid Hoods

    120 g fresh sourdough breadcrumbs (2cups)
    120 g goat feta cheese, crumbled
    80 g chopped kalamata olives (1/2 cup)
    1 tablespoon fresh oregano
    1 fresh birds eye chile, finely chopped
    salt & freshly ground black pepper
    6 small cleaned squid, hoods
    olive oil flavored cooking spray
    baby romaine lettuce, leaves washed
    lemon wedge, to serve
    toasted bread, to serve



    Combine the breadcrumbs, feta, olives, chilli and oregano in a
    bowl and season with salt and pepper. Spoon the mixture into
    the squid hoods and close the ends with toothpicks to secure.
    Lightly spray with oil. Preheat a grill pan or frypan preferably
    non stick and cook the squid heads for about 2 mins each side
    till cooked but be careful not to overcook or they will be tough.
    Divide the lettuce leaves among 4 serving plates. Cut the squid
    into thick slices and arrange on the lettuce and serve with
    lemon wedges and toast.



    Serves 4
    Squid will become rubbery if reheated

    Rec: Squid Soup

    28 ounces spaghetti sauce
    3 garlic cloves, minced
    1 teaspoon oil
    1 cup white wine
    1 lb squid, cleaned and cut into rings


    Saute garlic in oil. Add spaghetti sauce and wine. Simmer
    15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
    crusty bread.


    Serves 2 to 4
    Squid can become rubbery when reheated

    Sunday, June 18, 2017

    Saturday, June 17, 2017

    AntLionDen.com - Antlions, Doodlebugs, Ant Lion Zen Dens & Science Projects - What is an AntLion?

    AntLionDen.com - Antlions, Doodlebugs, Ant Lion Zen Dens & Science Projects - What is an AntLion?

    Is this cool or what? I remember these from when I was a kid. We used to poke a bit of grass into their holes and pull them out when they grabbed it.

    Friday, June 16, 2017

    The Thought For Today

    "I don't give them hell, I just tell the truth and they think it is hell." - Harry S. Truman

    Happy Captain Picard Day!

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

    Thursday, June 15, 2017

    The Thought For Today

    "They say the dog is man's best friend. I don't believe that. How many of your friends have you neutered?" - Larry Reeb

    Carnivorous Plants!

    Cool stuff. Unfortunately none of them are relatives of Audrey and are big enough to solve the neighborhood stray cat/kid problem. But I keep hoping.

    Wednesday, June 14, 2017

    The Thought For Today

    "I love to go to the doctor. Where else would a man look at me and say, "Take off your clothes"?" - Phyllis Diller

    Live Hermit Crab Kits

    "Live Hermit Crab Kits - Pet Hermit Crabs for Sale - Watch your LIVE pet Hermit Crabs play on a sandy beach all day!" Just think of telling your friends with great glee: "I'VE GOT CRABS!" They're actually easy to keep and care for. And they won't wake you in the middle of the night to be taken for a walk.

    Tuesday, June 13, 2017

    The Thought For Today

    "The second day of a diet is always easier than the first. By the second day you're off it." - Jackie Gleason

    Rec: Big Soft Ginger Cookies

    2 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking soda
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3/4 cup margarine, softened
    1 cup white sugar
    1 egg
    1 tablespoon water
    1/4 cup molasses
    2 tablespoons white sugar



    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


    Makes 24 cookies

    Rec: Peanut Butter Cup Cookies

    1 3/4 cups all-purpose flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    1/2 cup butter, softened
    1/2 cup white sugar
    1/2 cup peanut butter
    1/2 cup packed brown sugar
    1 egg, beaten
    1 teaspoon vanilla extract
    2 tablespoons milk
    40 miniature chocolate covered peanut butter cups, unwrapped


    Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

    Makes 40 cookies

    Rec: Spicy Oatmeal Raisin Cookies

    1/2 cup butter, softened
    1/2 cup butter flavored shortening
    1 cup packed light brown sugar
    1/2 cup white sugar
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    3 cups rolled oats
    1 cup raisins


    Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

    Makes about 36 cookies

    Rec: Simple Swedish Nut Bars

    6 eggs
    1 1/2 cups white sugar
    3 1/2 cups finely ground almonds
    3 teaspoons almond extract


    Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining with either waxed paper or parchment paper. Grease the paper. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

    Makes about 30 cookies

    Rec: Fancy Chocolate Chip Cookies

    2 cups minus 2 tablespoons cake flour
    1 2/3 cups bread flour
    1 1/4 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons coarse salt
    1/2 sticks (1 1/4 cups) unsalted butter
    1 1/4 cups packed light brown sugar
    1 cup plus 2 tablespoons granulated sugar
    2 large eggs
    2 teaspoons natural vanilla extract
    1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content


    Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

    Makes 18 cookies

    Monday, June 12, 2017

    The Thought For Today

    "If you think health care is expensive now, wait until you see what it costs when it's free." - P.J. O'Rourke

    The Smoking Jacket From Playboy

    In case you missed the news and, yes, it IS safe for work.

    Sunday, June 11, 2017

    Saturday, June 10, 2017

    I'm Learning To Share

    Well researched and very interesting. Brought back memories.

    Friday, June 09, 2017

    The Thought For Today

    "Never give a sucker an even break." - W.C. Fields

    Genpets.com - Bioengineered Buddies!

    Genpets.com - Bioengineered Buddies!

    Welcome to another Weird Friday and THE perfect pets. Bioengineered to be a perfect companion for you and your child.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, June 08, 2017

    The Thought for Today

    "I like half of you half as well as I should, and I like less than half of you half as well as you deserve." - Bilbo Baggins in The Fellowship of the Ring, by J.R.R. Tolkien

    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.

    Wednesday, June 07, 2017

    The Thought For Today

    "Never raise your hands to your kids. It leaves your groin unprotected." - Red Buttons

    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

    Tuesday, June 06, 2017

    The Thought For Today

    “All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz

    Rec: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

    5 ounces foie gras pate
    8 skinless, boneless chicken thighs
    3 tablespoons Worcestershire sauce
    5 ounces thinly sliced Italian prosciutto
    1/4 teaspoon garlic powder, or to taste
    salt and pepper to taste
    3 tablespoons corn oil



    Cut pate into 12 rectangles, and place onto a plate lined
    with plastic wrap. Place into the freezer. Combine chicken
    thighs and Worcestershire sauce in a bowl. Seal with
    plastic wrap, and place in refrigerator to marinate for
    1 hour. Gently fry the prosciutto in a large, nonstick
    skillet over medium heat until crispy. Drain, cool and
    crumble into a bowl. Season with garlic powder to taste
    and set aside. Preheat oven to 350 degrees F (175
    degrees C). Remove chicken thighs from the marinade
    and pat dry with paper towels. Discard marinade. Lay
    the chicken thighs out flat on a clean work surface.
    Season with salt and pepper, then sprinkle crumbled
    prosciutto in the center. Place a cube of pate on top of
    the prosciutto, then wrap the thigh around the filling
    and secure with toothpicks. Heat corn oil in a large
    skillet over high heat. Place thighs into oil, and cook
    until browned all over, about 5 minutes. When browned,
    place thighs seam side down into a glass baking dish.
    Bake in preheated oven until the chicken is no longer
    pink, and the juices run clear, 25 to 30 minutes,
    depending on size.



    Serves 4
    Will not reheat well

    Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

    2 boneless chicken breasts, cut into strips
    2 tablespoons butter
    1 cup cream
    4 ozs foie gras
    1/4 lb capellini



    Heat 1 tablespoon of the butter in a sauté pan and cook
    the chicken breasts until they are tender, but not brown.
    Lightly salt the chicken, remove from the heat and keep
    warm. Add the cream to the same pan and bring it to a
    simmer. Rub a tablespoon of foie gras pate together with
    a tablespoon of the warm cream, add into the sauce.
    Meanwhile cook the capellini in boiling, salted water.
    Drain the capellini and toss with 1 tablespoon of butter.
    Add some small cubes of foie gras pate to the pasta.
    Make a bed of the pasta on a hot platter and arrange
    the chicken on top. Pour the sauce over all and serve.



    Serves 2
    Will not reheat well

    Rec: Microwave Mushroom Gizzards

    2 lbs chicken gizzards
    1/2 cup all-purpose flour
    1/4 teaspoon paprika
    salt and pepper to taste
    1 tablespoon olive oil
    1 10.75 oz can condensed cream of mushroom soup
    1 10.75 oz can water


    Clean and rinse gizzards trimming off any green material.
    Placed cleaned gizzards in a large bowl. Mix flour, paprika,
    salt and pepper together in a small bowl. Pour mixture onto
    gizzards and toss well to coat. Heat oil in a large skillet
    over MEDIUM HIGH heat. Brown coated gizzards in oil, drain
    and place in microwave container. Mix together soup and
    water in a medium bowl. Pour over gizzards, cover and
    microwave on HIGH for 15 minutes. Stir, replace cover and
    cook on HIGH for another 10 minutes. Check for tenderness.
    If still too firm, recover and cook on HIGH for another 5
    minutes. Let rest and set for 5 minutes after cooking before
    serving.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chicken Naranja

    Naranja is Spanish for orange, so this is simply Chicken with Oranges. But Chicken Naranja sounds better because the recipe calls for orange juice, and somehow Chicken with Orange Juice just doesn't sound as tasty. This is quick to prepare and is tasty. I found it in a magazine twenty years ago, credited to Laura Alvarez of San Francisco. This recipe serves two, but can easily be doubled. Any sort of rice makes a nice side dish for this, and looks especially good placed on a bed of white rice. Add a green salad for a complete dinner.

    Any preferred pieces of chicken may be used to make this. I prefer the lower calorie option of boneless, skinless chicken breasts. Any type of orange juice may be used, but I like it best with freshly squeezed orange juice. Some ingredients can be substituted if you don't have the called for ones on hand, such as crystallized ginger for fresh ginger, frozen orange juice instead of fresh, celery seed instead of fresh celery, and of course the garnish can be dropped. Also, you can add
    a couple of drops each of red and yellow food coloring to get a more orangey color.



    Chicken Naranja



    Two chicken breasts
    1/2 cup orange juice
    1/4 cup soy sauce
    1/6 cup packed brown sugar
    10 slices fresh ginger root
    1 cup sliced celery
    1 tablespoon cornstarch mixed with 1/4 cup water
    Orange slices and fresh parsley for garnish


    Preheat oven to 350 degrees. Arrange the chicken in a baking dish, skin side up if using chicken with skin. Mix the orange juice, soy sauce and brown sugar and pour over the chicken. Sprinkle the ginger root and celery on and around the chicken. Bake for about 15 minutes. Remove the chicken from the baking dish and stir in the cornstarch mixture. Replace the chicken breasts and bake about 10 minutes longer until the chicken is tender and the sauce has thickened. Garnish with the orange slices and parsley to serve.


    Rec: Golden Chicken Breasts with Coleslaw

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

    Coleslaw

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

    Garnish

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




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


    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, June 05, 2017

    The Thought For Today

    "According to a survey by Playboy magazine, three percent of women can't remember their natural hair color. You know what you call these women? Blondes." - Jay Leno

    NUKEMAP!

    Nukemap allows you to drop famous nuclear bombs all over Google Maps. Now you can nuke both your friends and foes - go for it, it's fun! And may even help you plan ahead.

    Sunday, June 04, 2017

    Saturday, June 03, 2017

    Friday, June 02, 2017

    The Thought For Today

    "Women should be obscene and not heard." - Groucho Marx

    The Church Of Google

    The Church Of Google

    Another great one for a Weird Friday. The only thing that worries me is, how serious are these people? Some of the folks I know really DO swear by Google. Be sure to check out the PROOF! section.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, June 01, 2017

    The Thought For Today

    "A company in Pennsylvania made an armband that monitors your physical activity, counts how many calories you've burned, and then sends that information to your iPhone.That's gotta be a little depressing. 'Oh, I got a call. No, I'm just fat.'" - Jimmy Fallon

    Jihad Watch

    Jihad Watch Required reading.

    Wednesday, May 31, 2017

    The Thought For Today

    "The only monster here is the gambling monster that has enslaved your mother! I call him Gamblor, and it's time to snatch your mother from his neon claws!" - Homer Simpson

    TheReligionofPeace.com - Islam: Making a True Difference in the World

    TheReligionofPeace.com - Islam: Making a True Difference in the World The next time someone tells you that Islam is really a PEACEFUL religion, feel free to share this Site with them. Can you say Egypt or Pakistan?

    http://www.thedailybeast.com/witw/articles/2013/08/30/blasphemy-the-forgotton-story-of-asia-bibi-a-pakistani-christian-woman-sentenced-to-death.html

    Read also: http://www.slate.com/?id=2303133

    Tuesday, May 30, 2017

    The Thought For Today

    “Writers fish for the right words like fishermen fish for, um, whatever those aquatic creatures with fins and gills are called. 
”  ― Jarod Kintz

    Rec: Curried Crab Pizza

    3/4 cup mayonnaise
    2 teaspoons curry powder
    1 (10 ounce size) prebaked Italian bread shell crust
    2 cans (6 ounce size) cans lump crabmeat, drained
    3/4 cup shredded mozzarella cheese
    3/4 cup shredded cheddar cheese


    In a small bowl, combine the mayonnaise and curry. Spread
    over crust. Sprinkle with crab and cheeses. Place on a pizza
    pan or baking sheet. Bake at 350F for 20 to 25 minutes or
    until cheese is melted.


    Serves 2
    Refrigerate remainder

    Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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



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



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


    Refrigerate remainder

    Rec: Shrimp Scampi Pizza With Alouette

    1 pkg.(6.5 oz.) Alouette® garlic & herbs spreadable cheese
    1 10”-12” ready-to-use pizza crust
    20 medium shrimp, cooked and peeled
    3 tablespoons prepared pesto sauce
    1 ½ teaspoons toasted pine nuts



    Pre-heat oven to 450°F. Spread Alouette® Garlic & Herbs
    spreadable Cheese on pizza crust to within 1” of edge. Drain
    shrimp on a paper towel to remove excess moisture and
    arrange shrimp on pizza. Bake 8 to 10 minutes. Remove
    from oven and dot with pesto sauce (a squeeze bottle works
    well). Sprinkle with pine nuts. Slice and serve immediately.
    Note:
    Two 4 oz. pkgs. of Alouette® Garlic & Herbs spreadable
    Cheese may be used in place of one 6.5 oz. pkg.


    Serves 6 to 8
    Refrigerate remainder
    Can be eaten cold or gently reheated in microwave