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.
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.)
(And, yes, the cheapest place to find a bust would be garage sales, flea markets and car boot sales.)
Friday, July 28, 2017
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?
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?
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
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
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
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
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
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.
Location: The rooftop behind you.
Bio: I clean criminal filth from the streets of Gotham. You're welcome.
He updates frequently.
Sunday, July 23, 2017
Saturday, July 22, 2017
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.
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.
Thursday, July 20, 2017
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.
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.
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
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
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
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
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
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
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
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.
It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.
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:
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."
"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.
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
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
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
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
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
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
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...
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.
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
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
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
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
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
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
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.
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.
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.
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