Sunday, November 26, 2017

Saturday, November 25, 2017

The Bendito Machine

Here is an odd little site, not exactly a video but clearly entertainment.

Friday, November 24, 2017

"What Shall We Do With The Leftover Turkey?"

"What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
What shall we do with the leftover turkey,
Early In The Evenin'?"              (To The Tune Of "Drunken Sailor")

Well, here's a Link to 56 ideas. And if you STILL have more leftovers, you cooked WAAAAAY too much.

Thursday, November 23, 2017

The Thought For Today

"Thanksgiving was never meant to be shut up in a single day." - Robert Caspar Lintner

Thanksgiving - Wikipedia, the free encyclopedia

Thanksgiving - Wikipedia, the free encyclopedia

You might note where and when the first Thanksgiving REALLY was.

Thanksgiving Myth: Turkey Makes You Sleepy

Sorry, you've got one less excuse for falling asleep in front of the telly after you pig-out.

Wednesday, November 22, 2017

Top 10 Ways to Have a Great Thanksgiving

When you REALLY want to show your guests how much you LOVE them. Number 9 is my favorite.

Tuesday, November 21, 2017

Rec: Sweet Potatoe Pie

2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust

Preheat oven to 400 degrees F. In a mixing bowl, combine
the sweet potatoes, butter, egg yolks, brown sugar, salt,
ginger, cinnamon, nutmeg and evaporated milk. Mix
together well. Beat egg whites until stiff peaks form;
add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F for 10
minutes. Reduce heat and bake at 350 degrees F for
30 minutes or until firm. Refrigerate for 1 to 2 hours.
Serve with a scoop of vanilla ice cream or whipped cream.

Serves 8
Refrigerate remainder
Good cold or reheated

Rec: Cranberry Sauce

1/2 cup white sugar
1/2 cup orange juice
1/2 (12 ounce) package fresh cranberries

In a medium saucepan over medium heat,
dissolve the sugar in the orange juice. Stir in
the cranberries, and cook until they start to pop
(about 6 to 8 minutes). Remove from heat, and
transfer to a bowl. Cranberry sauce will thicken
as it cools.

Serves 6

Rec: Deep Fried Turkey

But if you must...

One 20 lb turkey
2 cups of salt
2 cups of sugar
2 gallons of water
1 cup of pickling spices
2 gallons vegetable oil (or follow recommendations of
deep fryer manufacturer.)

Combine water, sugar and salt in a large pot and submerge
thawed turkey. Refrigerate overnight allowing the turkey to
brine. When ready to cook the turkey, place 2 gallons of
vegetable oil in a turkey fryer and heat to 400 degrees.
Pull turkey out of brine and allow to completely dry on a
rack. Slowly submerge turkey in fryer. Cook for one hour
or until golden brown and crispy on the outside.Remove
turkey carefully and put it on a platter. Allow to rest for
10 to 15 minutes before carving. If serving later that day,
cover with aluminum foil and allow to sit on top of the
stove. When ready to serve, heat in a 350 degree oven
for a half an hour.

Serves 8 to 10 so be prepared for lots of leftovers
Refrigerate remainder
Good cold or reheated in microwave

Rec: Steamed Asparagus

1 pound fresh asparagus spears, trimmed
1/4 cup water
2 tablespoons butter

Place asparagus in a microwave dish. Pour in water, and
dot with pieces of butter. Cover loosely, and cook in the
microwave on HIGH for 3 minutes, or until bright green
and tender. Allow the dish to stand 5 minutes before

Serves 4

Rec: Simple Blender Hollandaise Sauce

1 cup butter or margarine
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
hot water to thin

Melt butter in microwave. Rinse blender with HOT water.
Put remaining ingredients in blender. Cover and switch on
and off to blend. With blender on high, slowly add melted
butter through hole in lid in a steady stream until all the
butter has been added. Thin if needed. Turn blender off and
serve immediately.

Serves 4

Rec: Southern Cornbread Oyster Dressing

1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained with liquid reserved
salt and pepper to taste

Preheat oven to 350 degrees F. Butter one 4 qt casserole
dish. Chop the oysters. Saute red onion, green onion, celery
and oysters in 2 tablespoons of the butter until soft. In a
large bowl, combine cooked onion and oyster mixture with
cornbread, bread cubes, parsley, eggs and 1/2 cup
reserved oyster liquid. Gently toss to mix, add salt and
pepper to taste. Place dressing in casserole dish and dot
with remaining butter. Bake uncovered for 45 minutes
or until top is golden brown.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Simple Roast Duck

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 lb) whole duck
1/2 cup melted butter

Preheat oven to 375 degrees F. Rub salt, pepper, and
paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup
melted butter over bird, and continue cooking for 45 more
minutes. Spoon remaining 1/4 cup melted butter over
duck, and cook for 15 more minutes, or until golden brown.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Monday, November 20, 2017

Welcome to Cattle of the Sea!

Welcome to Cattle of the Sea!

For a traditional Florida Thanksgiving dinner, though some of the REAL old time Florida crackers still swear Long Pig is the best. Hopefully it shouldn't take you more than 5 seconds to figure out that this is a humor Site, though the recipes can be used for beef. Or nosey neighbors.

Sunday, November 19, 2017

Saturday, November 18, 2017

The Oddities and Wonders of Strange Maps

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

Friday, November 17, 2017

Wednesday, November 15, 2017

Tuesday, November 14, 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: Split-Second Shrimp

2 tablespoons butter
1 1/2 teaspoons minced garlic
1/8 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound large uncooked shrimp, peeled and deveined

In a 9 in. microwave pie plate, combine the butter,
garlic and cayenne. Cover and cook on HIGH for 1
minute or until butter is melted. Stir in the wine or
broth, lemon juice, parsley and salt. Add shrimp;
toss to coat. Cover and cook on HIGH for 2 1/2
to 3 1/2 minutes or until shrimp turn pink, rotating
once. Stir before serving.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: St. Joseph Seafood

2 tablespoons butter
1 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 lb cooked shrimp, shelled and deveined
1 6 1/2 oz can crab meat (tuna in water can be
1 cup mayo
1/2 cup sour cream
1 dash Tabasco sauce
1 dash salt
3/4 cup bread crumbs

Melt butter and microwave vegetables 4 minutes
on HIGH. Stir once while cooking. Combine
remaining ingredients, except bread crumbs,
with cooked vegetables. Top with bread crumbs.
Cover with wax paper. Cook 5 minutes on HIGH
or until bubbly.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crab Stuffed Mushrooms

1 tablespoon butter
1 tablespoon minced garlic
30-35 large fresh mushrooms, stems removed
2 cups cooked crab
1 4 oz package cream cheese
2 finely chopped green onions
3/4 teaspoon crab boil seasoning
salt and pepper to taste

Melt the butter in a pan and saute the garlic. Add
the mushrooms and fry until lightly browned.
Remove pan from heat and mushrooms from pan
allowing both to cool. Place crab, cream cheese,
green onion and seasoning into pan and mix well.
Fill each mushroom with mixture and place on a
lightly greased (Pam'ed) cookie sheet and bake in
a preheated 350 degree oven for 10 to15 minutes
or until browned.

Serves 4 to 6
IF there's any leftovers, refrigerate

Rec: Lemon-Garlic Roast Salmon on New Potatoes

---The Marinade:
1/2 cup good-tasting extra-virgin olive oil
5 large cloves garlic
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
---The Fish:
4 (1-in.)-thick salmon steaks , or Pacific cod or halibut
2 to 3 medium-size, unpeeled redskin potatoes
2 generous teaspoon pickled capers, rinsed, divided
Leaves from 2 to 3 branches parsley

About a half hour before cooking, preheat oven to
400 degrees. In a food processor purée together the
olive oil, garlic, lemon juice and salt and pepper to
taste. Pour over the salmon steaks and refrigerate
20 to 30 minutes. Have a shallow baking dish that
can hold the salmon steaks, with some room to
spare. Boil potatoes until barely tender. Peel and
thinly slice the potatoes, then overlap slices to
cover the bottom of the dish. Moisten the potatoes
with a little marinade and sprinkle with half the
capers. Top with the steaks and the rest of the
marinade and capers. Bake the steaks 8 to 10
minutes, or until the center of a steak is no
longer raw-looking. Serve hot, sprinkled with the
leaves of parsley.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Shrimp Enchiladas Verde

1/2 lb peeled cooked shrimp (21-25 per pound;
thawed if frozen), tails removed, diced
1/2 cup frozen corn, thawed
1 (4 oz) can chopped green chiles, undrained
1 cup canned green enchilada sauce or green salsa, divided
6 corn tortillas
1/2 (15 oz) can nonfat refried beans
1/2 cup reduced-fat shredded cheese, such as
Mexican-style, Monterey Jack or Cheddar
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
baking dish with cooking spray. Combine shrimp, corn,
chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
medium bowl. Cover and microwave on HIGH until heated
through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
(or salsa) in the prepared baking dish. Top with an
overlapping layer of 3 tortillas. Spread refried beans evenly
over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 2 tortillas. Pour the remaining
sauce (or salsa) over the tortillas. Cover with foil. Bake the
enchiladas until they begin to bubble on the sides, about 15
minutes. Remove the foil; sprinkle cheese on top. Continue
baking until heated through and the cheese is melted, about
5 minutes more. Top with cilantro and serve with lime

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Monday, November 13, 2017

World Kindness Day

"Be excellent to each other..."

Sunday, November 12, 2017

Saturday, November 11, 2017

Sheryl's Holiday Site: Veterans Day, Remembrance Day, Armistice Day

Sheryl's Holiday Site: Veterans Day, Remembrance Day, Armistice Day


Veterans Day

"This day is called the Feast of Crispian.
He that outlives this day and comes safe home
Will stand a-tiptoe when this day is named
And rouse him at the name of Crispian.
He that shall see this day and live t' old age
Will yearly on the vigil feast his neighbours
And say, "Tomorrow is Saint Crispian."
Then will he strip his sleeve and show his scars
And say, "These wounds I had on Crispin's day."
Old men forget; yet all shall be forgot,
But he'll remember, with advantages
What feats he did that day. Then shall our names,
Familiar in his mouth as household words —
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester —
Be in their flowing cups freshly remembered.
This story shall the good man teach his son,
And Crispin Crispian shall ne'er go by
From this day to the ending of the world,
But we in it shall be remembered,
We few, we happy few, we band of brothers.
For he today that sheds his blood with me
Shall be my brother; be he ne'er so vile,
This day shall gentle his condition.
And gentlemen in England now abed
Shall think themselves accursed they were not here,
And hold their manhoods cheap whiles any speaks
That fought with us upon
Saint Crispin's Day."

Friday, November 10, 2017

Welcome to Improbable Island

Welcome to Improbable Island

Well it's Weird Friday again and I have no idea what to say about this Post, so I'll quote them. "You've been drafted into a war against a machine called the Improbability Drive. It lives somewhere in the jungle, over there. Improbability is leaking out of this bloody thing like radiation, so we've got to blow it up. The whole war is being televised, you've noticed the cameras already, so try not to do anything stupid while the world watches. Your head hurts because the guys who burst into your living room with sticks and a great big sack probably hit you a bit too hard, and you might have landed badly when they tossed you out of the plane. You survived the fall without a parachute because of the Improbability Bubble surrounding the island, which makes the air notably denser about forty feet above sea level. You're naked and unarmed because everything that penetrates the Improbability Bubble gets changed in rather amusing ways, and we didn't want to take that risk. There's blood on my boots because I came across some monsters on the way over here - yes, monsters, stop gawping, you'll get used to them - and you'll either pick up the rest as you go along, or you'll die in a very entertaining fashion." She smiles. "Either way, it'll make for great television."

Thursday, November 09, 2017

The Thought For Today

"Humor is by far the most significant activity of the human brain." - Edward De Bono

Always a fun place to go shopping. Most of this stuff is illegal to own in the UK.

Wednesday, November 08, 2017

The Thought For Today

"A coward is a hero with a wife, kids, and a mortgage." - Marvin Kitman

Something a little different - a survivalist Blog. You heard about them, now read what they're saying.

Tuesday, November 07, 2017

The Thought For Today

"Humor can be dissected as a frog can, but the thing dies in the process and the innards are discouraging to any but the pure scientific mind." - E.B. White

Rec: Ultimate Cheeseburger

2 pounds cold freshly ground beef chuck, 80 percent lean
1/3 cup ice-cold water
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
4 to 5 ounces cold Cheddar, Swiss, jack, or blue cheese, shredded or crumbled
Butter for the rolls (optional)
6 crusty yet soft rolls, such as kaiser, split

Light a grill for direct medium-high heat, about 425 degrees F. Using your hands and a light touch, mix together the beef, water, salt, pepper, and cheese. Gently shape into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat with oil. Put the burgers directly over the heat, cover, and grill for 7 minutes, flipping after about 4 minutes for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done. Avoid pressing down on the burgers, which squeezes out moisture and makes them dry. If you like, butter the rolls before grilling. Grill the rolls, cut sides down, directly over the heat until toasted, about 1 minute. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

Serves 6

Rec: Meatball Subs

1 clove garlic
1/2 cup fresh parsley leaves
4 ozs Parmesan cheese, cut into chunks
1 medium onion, halved
1 lb lean ground beef or turkey
1/2 cup fresh bread crumbs
1 egg, lightly beaten
Salt and pepper, to taste
4 cups tomato sauce or bottled spaghetti sauce
4 sub rolls

With a food processor running, put the garlic, parsley,
and Parmesan through the feed tube. When they are
finely chopped, add the onion and process until grated.
Transfer to a large bowl. Add the beef, bread crumbs,
egg, salt, and pepper. Form the mixture into 12
meatballs. In a large saucepan, bring the tomato
sauce to a boil. Add the meatballs and let the sauce
return to a boil. Simmer gently for 30 minutes,
turning the meatballs in the pan, or until they are
cooked through. Halve the sub rolls, though not all
the way through. Toast them until golden. Spoon
the meatballs into the rolls, add sauce, and serve
at once.

Serves 4
If not serving all at once, refrigerate meatballs and sauce
Can be reheated in microwave

Rec: Frankie's Cuban Sandwich

1 loaf French bread
Yellow mustard
Thinly sliced baked ham
Thinly sliced roast pork or beef
Dill pickle slices
Swiss Cheese slices

Slice bread to open. Thin layer of mustard on top and bottom halves of bread. Layer ham, roast, pickle and cheese evenly over the bread. Put on the top half of the bread. Cut into individual sandwiches not longer than six inches each.

Grill sandwiches on a hot buttered pan with a heavy skillet on top of the sandwich to flatten the sandwich to about ¼ of its original size. Grill for 2 to 3 minutes on each side or until golden brown.

You can use a George Forman Grill or Waffle Iron, too.

Rec: Submarine Sandwich

1 Cup Creamy Coleslaw
2 Tablespoons Prepared Horseradish
4 Hoagie Buns, Halved
8 Ounces Deli Style Roast Beef
8 Ounces American Cheese
1 Large Tomato Sliced
4 Fresh Lettuce Leaves

In a large mixing bowl stir together coleslaw and horseradish. Spread about ¼ mixture on the bottom half of each hoagie bun. Layer on ¼ sliced roast beef, 2 slices American cheese, 2 slices tomato, and 1 lettuce leaf. Top with bun and enjoy.

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, November 06, 2017

    The Thought For The Day

    "Never try to make anyone like yourself. You know, and God knows, that one of you is enough." - Ralph Waldo Emerson

    adoption centre - bunnyhero labs

    adoption centre - bunnyhero labs

    Where you too can adopt a free virtual pet. They're a lot less expensive and messy than the flesh and blood kind. And they poop a lot less too.

    Sunday, November 05, 2017


    Thanks Rob DenBleyker

    Saturday, November 04, 2017

    The Ten Most Beautiful Bridges in the World

    I don't know who this Neatorama blog belongs to but he/she/it has posted some great photos of impressive and mostly attractive bridges. (I'm not sure about Bridge No. 1 myself -- maybe it's better in person.) I would have thrown in the perfectly arched Harbour Bridge in Sydney, Australia, as well, perhaps in preference to one of the covered bridges. What's the point of a covered bridge, anyway? Anybody know?

    Friday, November 03, 2017

    The Thought For Today

    "Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes." — Jack Handey


    NSFW  NSFW  I don't think that ANY of the D+D manuals covered this. Enjoy.  NSFW  NSFW

    Thursday, November 02, 2017

    The Thought For Today

    "Humor is everywhere, in that there's irony in just about anything a human does." - Bill Nye

    Hippie Shop - Peace, Love And Happy Shopping

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

    Wednesday, November 01, 2017

    The Thought For Today

    "The largest cruise ship ever built set sail for the first time — from Finland to Miami. The ship has a park, golf courses, a shopping mall...all the things you can do on land with the added excitement of possibly sinking." - Craig Ferguson

    Let's start Shopping...only 54 Days Til...

    Halloween is over, lets skip Thanksgiving and go right to Christmas. Here's a few good places for us geeks to start shopping:

    and if you really HAVE to leave the house and go out on "Black Friday," get an early check on the sales:

    Happy shopping!

    Tuesday, October 31, 2017

    The Thought For Today

    "Nothing on Earth so beautiful as the final haul on Halloween night." - Steve Almond



    Urban Legends Reference Pages: Holidays (Halloween Legends)

    Urban Legends Reference Pages: Holidays (Halloween Legends)

    Just in time for Halloween. What's the truth about Halloween candy being poisoned by crazy people? Or pins and razor blades being put in treats? Well, start reading and find out the facts.

    Monday, October 30, 2017

    The Thought For Today

    "There is hope for the future because God has a sense of humor and we are funny to God." - Bill Cosby

    Halloween Online

    Halloween Online

    The official magazine of Halloween.

    Halloween - Wikipedia, the free encyclopedia

    Halloween - Wikipedia, the free encyclopedia

    Halloween - everything that you ever wanted to know but were AFRAID to ask. You might even find a few surprises here.

    Sunday, October 29, 2017

    Friday, October 27, 2017

    The Thought For Today

    "You can turn painful situations around through laughter. If you can find humor in anything, even poverty, you can survive it." - Bill Cosby

    YouTube - Happy Tree Friends - Remains To Be Seen

    YouTube - Happy Tree Friends - Remains To Be Seen

    With Halloween almost here, let's go trick or treat with the Happy Tree Friends. Or not!

    Thursday, October 26, 2017

    The Thought For Today

    "At first cock-crow the ghosts must go Back to their quiet graves below." - Theodosia Garrison

    Frightbytes Virtual Haunted House Halloween Ghost Stories

    Frightbytes Virtual Haunted House Halloween Ghost Stories


    P.S. Scroll down to the bottom of the page for a couple of fun(?) interactive novels.

    Wednesday, October 25, 2017

    The Thought For Today

    "A house is never still in darkness to those who listen intently; there is a whispering in distant chambers, an unearthly hand presses the snib of the window, the latch rises. Ghosts were created when the first man awoke in the night." - J.M. Barrie

    SHARK! Jammies

    Not cheap but they'll double as a Halloween costume.

    Tuesday, October 24, 2017

    The Thought For Today

    "Scottish-Americans tell you that if you want to identify tartans, it's easy - you simply look under the kilt, and if it's a quarter-pounder, you know it's a McDonald's." - Billy Connolly

    Halloween Drink and Cocktail Recipes

    Halloween Drink and Cocktail Recipes

    And for you older ghosts and ghoulies out there...

    FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

    FamilyFun: Halloween Recipes - Cakes and Treats - and More Family Fun

    Instead of just giving you two or three Halloween recipes, here's a full page of them. Enjoy!

    Monday, October 23, 2017

    The Thought For Today

    "A human being: an ingenious assembly of portable plumbing." - Christopher Morley

    Death and Dementia

    Keeping with the Halloween motif......the name of the site says it all. Lots of links to keep busy for a while.

    Sunday, October 22, 2017

    Saturday, October 21, 2017

    Poppet Planet

    Okay, so you don't need more Stuff To Buy. Nevertheless, Poppet Planet is just too brilliant to pass up, and this is Halloween month, after all. These are a bit like the little harlequin dolls that are sold all around New Orleans during Mardi Gras, except that these apparently live on the Dark Side. Artist Lisa Snellings Clark is also selling some glow in the dark poppets on eBay. Ah, Halloween ... it's going to be a good month!

    Friday, October 20, 2017

    The Thought For Today

    "I have taken more out of alcohol than alcohol has taken out of me." - Winston Churchill

    Welcome to

    Welcome to

    Well it's red and comes in bottles. I THINK that it's wine. For those truely UNEXPECTED Halloween guests. Good luck.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, October 19, 2017

    The Thought For Today

    "America...just a nation of two hundred million used car salesmen with all the money we need to buy guns and no qualms about killing anybody else in the world who tries to make us uncomfortable." - Hunter S. Thompson

    Light Up Talking Eyeball Doorbell

    This will be the biggest hit this Halloween (yes I've ordered one).

    Wednesday, October 18, 2017

    The Thought For Today

    "We always hold hands. If I let go, she shops." - Henny Youngman

    Happy birthday, Dawn Wells!

    Happy Birthday, Mary Ann...

    " on Gilligan's Island."

    MAKE: Blog: Halloween links - over 250 things to make, hack, build and do for "DIY Halloween"

    MAKE: Blog: Halloween links - over 250 things to make, hack, build and do for "DIY Halloween"

    Halloween heaven for the Do It Yourselfer. Better get started.

    Tuesday, October 17, 2017

    The Thought For Today

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

    Rec: Jambalaya Pasta

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

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

    Serves 2
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Rock Shrimp Casserole

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave Fish Creole

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Tamra's Microwave Tilapia

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

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

     Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave Red Snapper

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

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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, October 16, 2017

    The Thought For Today

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

    Halloween Costumes, Costume Accessories & Costume Ideas!

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

    Sunday, October 15, 2017

    Saturday, October 14, 2017

    Pulps from the Crypt

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

    Friday, October 13, 2017

    The Thought For Today

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


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

    Thursday, October 12, 2017

    The Thought For Today

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

    You Too Can Be A Flaming Carrot!

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

    Wednesday, October 11, 2017

    The Thought For Today

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

    Halloween Decorations, Props, Costumes, Masks, -!

    Halloween Decorations, Props, Costumes, Masks, -!

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

    Tuesday, October 10, 2017

    The Thought For Today

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

    Rec: Microwave Chicken Cacciatore

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

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

    Serves 5 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Chicken Wings In Honey Sauce

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

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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Chicken Cordon Bleu

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

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

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crocked Chicken

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Bloody Mary Chicken

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

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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, October 09, 2017

    The Thought For Today

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

    It's Christopher Columbus Day!

    Read before you celebrate:

    Sunday, October 08, 2017

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

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

    Saturday, October 07, 2017


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

    Friday, October 06, 2017

    The Thought For Today

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



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

    Wednesday, October 04, 2017

    Haunted Paper Toys

    Haunted Paper Toys

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

    Tuesday, October 03, 2017

    The Thought For Today

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

    Rec: Microwave Chinese Beef With Brocoli

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

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

    Rec: Microwave Beef Sukiyaki Donburi-Bowl

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

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Microwave Chinese Shredded Beef With Chives

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

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

    Rec: Kei's Beef And Bell Peppers

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


    3 tablespoons oyster sauce
    2 tablespoons sugar
    1 tablespoon sesame oil
    1 clove garlic, finely chopped
    1 teaspoon Toban Jyan sauce
    2 teaspoons cornstarch
    1 tablespoon water


    4 sprigs cilantro

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Chinese Beef And Pea Pods

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

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

    Serves 6
    Refrigerate remainder
    Can be reheated in microwave

    Monday, October 02, 2017

    The Thought For Today

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

    Horror Find

    Another good one for the Halloween theme.

    Sunday, October 01, 2017

    Friday, September 29, 2017

    The Thought For Today

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

    Yom Kippur

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

    Thursday, September 28, 2017

    The Thought For Today

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

    Asimov's 30 Laws of Robotics

    Asimov's 30 Laws of Robotics

    Who knew?

    Wednesday, September 27, 2017

    The Thought For Today

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

    Zippy the Pinhead

    Zippy the Pinhead

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

    Tuesday, September 26, 2017

    The Thought For Today

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

    Rec: Kosher Salmon Pancakes

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

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

    Serves 2

    Rec: Kosher Sweet & Sour Braised Brisket

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

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

    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Kosher Perfect Matzo Balls

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

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

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

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

    Makes 18 to 24 Matzo Balls

    Rec: Kosher Chicken Creole

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Mom's Authentic Kosher Cholent Recipe

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

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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, September 25, 2017

    The Thought For Today

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

    THE Perfect Daft Punk Helmet

    DAMN!   (Via BoingBoing)

    Sunday, September 24, 2017

    Saturday, September 23, 2017

    Nutty News Today

    Nutty News Today

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

    Friday, September 22, 2017

    The Thought For Today

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

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

    Weekly World News The World’s Only Reliable News!

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

    Thursday, September 21, 2017

    The Thought For Today

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

    Star Pirates

    Star Pirates

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

    Wednesday, September 20, 2017

    The Thought For Today

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

    Rosh Hashanah

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

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

    Tuesday, September 19, 2017

    The Thought For Today

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

    IT'S HERE!


    Monday, September 18, 2017

    The Thought For Today

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

    Talk Like A Pirate Day - September 19

    Talk Like A Pirate Day - September 19


    Sunday, September 17, 2017

    Saturday, September 16, 2017

    MSN Namen or MSN Names: Male Pirate names

    MSN Namen or MSN Names: Male Pirate names

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

    Friday, September 15, 2017

    The Thought For Today

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

    Cattle Prods

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

    Thursday, September 14, 2017

    Wednesday, September 13, 2017

    The Thought For Today

    "There are many silly superstitions about lightning, and as a result many people - maybe even you - are terrified of it. You shouldn't worry. Thanks to modern science we now know that lightning is nothing more than huge chunks of electricity that can come out of the sky, anytime, anywhere, and kill you." - Dave Barry

    Cruzin Cooler

    Cruzin Cooler

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

    Tuesday, September 12, 2017

    The Thought For Today

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

    Global Female Condom Day

    Yes they exist and, yes, it exists.

    Monday, September 11, 2017



    Sunday, September 10, 2017



    Saturday, September 09, 2017

    Big Wheels

    No, they're not tricycles, they're Syrian waterwheels built in the Byzantine era. Granted they don't function anymore -- technology has improved everywhere -- but they're still pretty amazing, and there are some nice photos of them in this link.

    Friday, September 08, 2017

    The Thought For Today

    "I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me." - Hunter S. Thompson

    Headless Historicals

    Headless Historicals

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

    Thursday, September 07, 2017

    The Thought For Today

    "A lady came up to me on the street and pointed at my suede jacket. "You know a cow was murdered for that jacket?" she sneered. I replied in a psychotic tone, "I didn't know there were any witnesses. Now I'll have to kill you too." - Jake Johansen

    Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

    Gas Powered Skateboards 52CC SUPER SALE (COOL VIDEO)

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

    Wednesday, September 06, 2017

    The Thought For Today

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

    Amalthea's Attic

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

    Tuesday, September 05, 2017

    The Thought For Today

    "You define a good flight by negatives: you didnt get hijacked, you didn't crash, you didn't throw up, you weren't late, you weren't nauseated by the food. So you are grateful." - Paul Theroux

    Rec: Overnight Tuna Casserole

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

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

    Serves 2 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Garlic Shrimp

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

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

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Rock Shrimp Chowder

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

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

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

    Rec: Lobster Newburg

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

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

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

    Rec: Tuna Noodle Casserole

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Monday, September 04, 2017

    The Only Way To Guarantee Your Spot In Hell

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

    Sunday, September 03, 2017

    Saturday, September 02, 2017

    Bowling with a Pug

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

    Friday, September 01, 2017

    The Thought For Today

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


    And for all you do-it-yourselfers we have:

    For those lazy folk like me:

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

    Thursday, August 31, 2017

    The Thought For Today

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


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

    Wednesday, August 30, 2017

    The Thought For Today

    "That day I played golf, I was three over. One over a patio, one over a house, and one over a swimming pool." - George Brett

    Fuzzy Hats - All the Best Hats Ever

    Fuzzy Hats - All the Best Hats Ever

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

    Tuesday, August 29, 2017

    The Thought For Today

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

    Rec: Crockpot Scotch Broth Soup

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Redcurrant And Honey Glazed Lamb

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Indian Lamb And Spinach Curry

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

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Persian Stew

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Curried Lamb And Swiss Chard Soup

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

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

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Monday, August 28, 2017

    The Thought For Today

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

    Jersey Circus

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

    Sunday, August 27, 2017

    Saturday, August 26, 2017

    Mother Goose Goes Hollywood

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

    Friday, August 25, 2017

    The Thought For Today

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

    NSFW Welcome To The Land Of NSFW Comics

    NSFW NSFW The sad, sad story of Chi-Chi-Chan. Hell, I think it's funny. NSFW NSFW
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 24, 2017

    The Thought For Today

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

    Good Experience Games - good games, fun games

    Good Experience Games - good games, fun games

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

    Wednesday, August 23, 2017

    The Thought For Today

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



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

    Tuesday, August 22, 2017

    The Thought For Today

    "I assume you are on the Internet. If you are not, then pardon my French, but vous êtes un big loser. Today EVERYBODY is on the Internet, including the primitive Mud People of the Amazon rain forest. In the old days, when the Mud People needed food, they had to manually throw spears at wild boars; whereas today they simply get on the Internet, go to and click their mouse a few times (the Mud People use actual mice). Within three business days, a large box is delivered to them by a UPS driver, whom they eat." - Dave Barry

    Rec: Vegetable Lasagna

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

    Rec: Creamed Spinach

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

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

    Serves 6 to 8
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Veggie Chili Recipe

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

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

    Serves 2 to 3
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Macaroni Salad

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

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

    Rec: Microwave Whole Grain Brown Rice

    2 cups quick brown rice
    2 cups boiling water

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

    Makes 4 cups

    Monday, August 21, 2017

    The Thought For Today

    "If you think marriage is going to be perfect, you're probably still at your reception." - Martha Bolton, Christian comic - Mocking pop culture and whatever else we can get our grubby hands on. - Mocking pop culture and whatever else we can get our grubby hands on.

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

    Sunday, August 20, 2017