Thursday, August 31, 2017
FEZ-O-RAMA!
"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: http://www.animalheadgear.com/
Be PROUD to be among the Fuzzy Minded!
And some of the funniest too. You might want to also visit here: http://www.animalheadgear.com/
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
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
salt
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
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
salt
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
Salt
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
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
Salt
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
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
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
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
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.
"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.'"
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 www.spear-a-boar.com 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
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
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.
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
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
I-Mockery.com - Mocking pop culture and whatever else we can get our grubby hands on.
I-Mockery.com - 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.
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
Saturday, August 19, 2017
Scotto.org : CHERUB: The Vampire With Bunny Slippers
Scotto.org : CHERUB: The Vampire With Bunny Slippers
And, yes, it's an Angel parody. A funny one. You can buy a DVD or watch it online for free.
And, yes, it's an Angel parody. A funny one. You can buy a DVD or watch it online for free.
Friday, August 18, 2017
The Thought For Today
"I have never met an interesting person who did not drink." - Sir Richard Burton (the explorer)
Seven Signs That You're In A Cult (Via BoingBoing)
Evangelical leader Mike Bickle proposed the following indicators of a cult.
1. Opposing critical thinking.Reasonable, and doubtless critical knowledge for those eager to differentiate their fiery brand of religion from, well, that. The grim irony, today, is that they're cited in Boze Herrington's story about a prayer group's journey from dormroom club to deadly, sexually-abusive abusive cult under "Tyler", a creep working under Bickle's International House of Prayer. "Tyler was not an isolated individual," writes Herrington, "but the product of a phenomenally twisted system."
2. Isolating members and penalizing them for leaving.
3. Emphasizing special doctrines outside scripture.
4. Seeking inappropriate loyalty to their leaders.
5. Dishonoring the family unit.
6. Crossing Biblical boundaries of behavior (versus sexual purity and personal ownership).
7. Separation from the Church.
Thursday, August 17, 2017
The Thought For Today
"In Japan, they have developed a new green machine that turns regular paper into toilet paper. Kind of like what Wall Street did with the dollar." - Jay Leno
Wednesday, August 16, 2017
The Thought For Today
"Hell, if I'd jumped on all the dames I'm supposed to have jumped on, I'd have had no time to go fishing." - Clark Gable
You Are Very Cold, and This Feels Like an Adventure
From The Slate Book Review: 'Think back to the worst relationship you were ever in. The one full of shouting matches and long separations; the one where you were taken advantage of over and over; the one you both clung to for far too long. Remember how it felt as though your fate had been taken completely out of your hands? That whatever decision you made, your story was hurtling unstoppably in one direction—toward disaster?" Been there, done that. Read the review, and the book.
Tuesday, August 15, 2017
The Thought For Today
"Hana: What on Earth is a 'barbeque'?
Hel: A primitive tribal ritual featuring paper plates, elbows, flying insects, encrusted meat, hush puppies, and beer.
Hana: I daren't ask what a 'hush puppy' is.
Hel: Don't" - Trevanian from the novel "Shibumi"
Hel: A primitive tribal ritual featuring paper plates, elbows, flying insects, encrusted meat, hush puppies, and beer.
Hana: I daren't ask what a 'hush puppy' is.
Hel: Don't" - Trevanian from the novel "Shibumi"
Rec: Bacon Wrapped Hamburgers
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Serves 6
Rec: Reuben Sandwich
8 Slices Rye Bread
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese
Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese
Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.
Rec: Tomatoe Garlic Sandwich
6 to 8 Slices Bread
3 Cloves Garlic, Minced
3 Green Chilies
1 Large Tomato, Sliced
10 Slices Sharp Cheddar Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Lemon Juice
Table Salt
Fresh Cracked Black Pepper
The first step is to toast your bread if you like a crunch
with your sandwich. Now spread on the fine minced garlic
on one side of the bread. Now place the slices of tomato on,
top with a drizzle of olive oil and slices of green chilies. Add
the fresh lemon juice and slices of sharp cheddar. Close the
sandwich and slice, and enjoy.
3 Cloves Garlic, Minced
3 Green Chilies
1 Large Tomato, Sliced
10 Slices Sharp Cheddar Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Lemon Juice
Table Salt
Fresh Cracked Black Pepper
The first step is to toast your bread if you like a crunch
with your sandwich. Now spread on the fine minced garlic
on one side of the bread. Now place the slices of tomato on,
top with a drizzle of olive oil and slices of green chilies. Add
the fresh lemon juice and slices of sharp cheddar. Close the
sandwich and slice, and enjoy.
Rec: Cucumber Sandwich
4 to 6 Slices Rye Bread
8 Ounces Soft Cream Cheese
3 Large Shredded Cucumbers
1 Package Blue Cheese Seasoning
1 Tablespoon Mayonnaise
Table Salt
Fresh Ground Pepper
Combine all ingredients into a large mixing bowl minus the
shredded cucumbers. Once well blended fold in the cucumbers.
Place a small amount of the mixture on a slice of bread and
top with an additional slice of bread. This sandwich is also
great with toasted bread.
8 Ounces Soft Cream Cheese
3 Large Shredded Cucumbers
1 Package Blue Cheese Seasoning
1 Tablespoon Mayonnaise
Table Salt
Fresh Ground Pepper
Combine all ingredients into a large mixing bowl minus the
shredded cucumbers. Once well blended fold in the cucumbers.
Place a small amount of the mixture on a slice of bread and
top with an additional slice of bread. This sandwich is also
great with toasted bread.
Monday, August 14, 2017
The Thought For Today
"Although many of her Republican colleagues were elected to the House, Christine O'Donnell ended up underneath it, with her feet curled up." - Jimmy Kimmel
RINGS 925 (1) - welcom to AJS
RINGS 925 (1) - welcom to AJS
An interesting collection, mainly from various 'secret' organizations, though they do have the Auryn pendant from The Neverending Story. The gold and silver stuff is a bit pricey but they also sell much less expensive versions on eBay.
An interesting collection, mainly from various 'secret' organizations, though they do have the Auryn pendant from The Neverending Story. The gold and silver stuff is a bit pricey but they also sell much less expensive versions on eBay.
Sunday, August 13, 2017
Saturday, August 12, 2017
Ah, We Don't Have to Be Eaten After All
Because Galactus will destroy the Earth first. Or perhaps some will be eaten first, then Galactus will destroy what's left. I confess I'm not entirely clear on this point.
Friday, August 11, 2017
The Thought For Today
"According to a new poll, New York City gets low ratings for friendliness. Well, bite me." - David Letterman
The Beerbelly
The Beerbelly
Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.
Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.
Thursday, August 10, 2017
The Thought For Today
"A man falls down a flight of stairs and somebody rushes over to him and asks, "Did you miss a step?" "No," he answers, "I hit every one of them!" - Milton Berle
Wednesday, August 09, 2017
The Thought For Today
"I played a lot of tough clubs in my time. Once a guy in one of those clubs wanted to bet me $10 that I was dead. I was afraid to bet." - Henry Youngman
Tuesday, August 08, 2017
Rec: New England Boiled Dinner
3 lb Corned beef
6 Carrots; halved lengthwise
6 Potatos; halved lengthwise
1 medium Cabbage
3 cups Water
6 Turnips; quartered
Place corned beef and water in crockpot.
Cover. Set on HIGH. When steaming
vigorously, set to LOW and continue
cooking 3 1/2 hours. Remove meat from
crockpot. Put potatoes, turnips, carrots and
cabbage in crockpot. Place meat on top of
vegetables. Cover and set to HIGH again.
When mixture is steaming briskly, set to
LOW. Cook for 1 1/2hours. Ham may be
used in place of corned beef, if desired.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
6 Carrots; halved lengthwise
6 Potatos; halved lengthwise
1 medium Cabbage
3 cups Water
6 Turnips; quartered
Place corned beef and water in crockpot.
Cover. Set on HIGH. When steaming
vigorously, set to LOW and continue
cooking 3 1/2 hours. Remove meat from
crockpot. Put potatoes, turnips, carrots and
cabbage in crockpot. Place meat on top of
vegetables. Cover and set to HIGH again.
When mixture is steaming briskly, set to
LOW. Cook for 1 1/2hours. Ham may be
used in place of corned beef, if desired.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: California Tamale Pie
1 lb lean ground beef; browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg; beaten
1 pk chili seasoning mix
1 teaspoon seasoned salt
1 lb canned tomatoes; cut up
1 lb whole kernel corn; drained
2 1/4 oz sliced ripe olives; drained
1 cup Cheddar; grated
Stir together corn meal, milk and egg. Add rest of
ingredients, except cheese. Pour into crockpot, cover
and cook on HIGH 3 to 4 hours. Sprinkle cheese over
top, cover and cook another 5 minutes.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg; beaten
1 pk chili seasoning mix
1 teaspoon seasoned salt
1 lb canned tomatoes; cut up
1 lb whole kernel corn; drained
2 1/4 oz sliced ripe olives; drained
1 cup Cheddar; grated
Stir together corn meal, milk and egg. Add rest of
ingredients, except cheese. Pour into crockpot, cover
and cook on HIGH 3 to 4 hours. Sprinkle cheese over
top, cover and cook another 5 minutes.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Beef Stew
1/2 lb. cubed stew beef
2 to 3 carrots, cut up
6 to 8 pearl onions
2 to 3 potatoes, cut in cubes
1 clove garlic, minced
1/4 cup red wine
1/2 teaspoon Worcestershire Sauce
1 teaspoon soy sauce
salt and pepper
Brown stew beef cubes (you can coat in flour first) in pan.
After browning, put in crock pot. De-glaze pan with 1/4
cup red wine and pour into crock pot with beef. Add cut
up carrots, onions, garlic and potatoes along with soy
sauce and Worcestershire Sauce. Cook on HIGH for
3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
Add water as necessary and salt and pepper to taste.
Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave
2 to 3 carrots, cut up
6 to 8 pearl onions
2 to 3 potatoes, cut in cubes
1 clove garlic, minced
1/4 cup red wine
1/2 teaspoon Worcestershire Sauce
1 teaspoon soy sauce
salt and pepper
Brown stew beef cubes (you can coat in flour first) in pan.
After browning, put in crock pot. De-glaze pan with 1/4
cup red wine and pour into crock pot with beef. Add cut
up carrots, onions, garlic and potatoes along with soy
sauce and Worcestershire Sauce. Cook on HIGH for
3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
Add water as necessary and salt and pepper to taste.
Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Belgian Roast
3-4 lb. boneless rump roast
1 1/2 Teaspoons oil
2 Teaspoons butter
1/2 teaspoon thyme
1/2 teaspoon salt
4 Cups peeled sliced onion
4 garlic cloves minced
2 Teaspoons light brown sugar
2 sprigs of parsley
2 Teaspoons white vinegar
1 bay leaf
1 teaspoon pepper
12 oz. beer
Saute the roast in oil and brown on all sides. Add
to crockpot. Saute onions with the butter in the
same pan you used for the roast and cook onions
until medium brown. Stir in garlic and cook 1
minute more, add to crockpot. Add the beer to
the skillet with the brown sugar, parsley,
vinegar, bay leaf and pepper. Warm and pour over
roast.
Cook on LOW for 8 hours. Remove juices to a
saucepan and thicken juices with:
3 Teaspoons cornstarch
3 Teaspoons water
Serve on side with the roast.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 1/2 Teaspoons oil
2 Teaspoons butter
1/2 teaspoon thyme
1/2 teaspoon salt
4 Cups peeled sliced onion
4 garlic cloves minced
2 Teaspoons light brown sugar
2 sprigs of parsley
2 Teaspoons white vinegar
1 bay leaf
1 teaspoon pepper
12 oz. beer
Saute the roast in oil and brown on all sides. Add
to crockpot. Saute onions with the butter in the
same pan you used for the roast and cook onions
until medium brown. Stir in garlic and cook 1
minute more, add to crockpot. Add the beer to
the skillet with the brown sugar, parsley,
vinegar, bay leaf and pepper. Warm and pour over
roast.
Cook on LOW for 8 hours. Remove juices to a
saucepan and thicken juices with:
3 Teaspoons cornstarch
3 Teaspoons water
Serve on side with the roast.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Guinness® Corned Beef
1 pound corned beef brisket
1/4 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F. Rinse the beef completely
and pat dry. Place the brisket on rack in a roasting pan or
Dutch oven. Rub the brown sugar on the corned beef to
coat entire beef, including the bottom. Pour the bottle of
stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for about 2 hours.
Allow to rest 5 minutes before slicing. During the last hour,
you may put vegetables in the roasting pan as well. Try a
wedge of cabbage, new potatoes, onion, carrots, etc. You
may need to add a little more beer with your vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/4 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F. Rinse the beef completely
and pat dry. Place the brisket on rack in a roasting pan or
Dutch oven. Rub the brown sugar on the corned beef to
coat entire beef, including the bottom. Pour the bottle of
stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for about 2 hours.
Allow to rest 5 minutes before slicing. During the last hour,
you may put vegetables in the roasting pan as well. Try a
wedge of cabbage, new potatoes, onion, carrots, etc. You
may need to add a little more beer with your vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Monday, August 07, 2017
The Thought For Today
"I bet a funny thing about driving a car off a cliff is, while you're in midair, you still hit those brakes." — Jack Handey
On Tap - Liquid Beer Enhancer
To quote them:
"OnTap is a revolutionary new way to enjoy beer. Add our liquid flavor enhancer to a domestic light lager and enjoy a craft brew taste at a fraction of the cost. One bottle of OnTap holds enough to improve the flavor of a full 18-pack of standard 12oz. beers, depending on how much you use.
Just squeeze a few drops of one of OnTap's great flavors in to a glass of beer and you'll get a unique and great tasting beverage. Make each bottle or glass the same, or make each one different. Its up to you how each one tastes. The time has come to enjoy Your Beer, Your Way!" Personally I'm not sold on it. You CAN find good beer at low prices if you look around.
"OnTap is a revolutionary new way to enjoy beer. Add our liquid flavor enhancer to a domestic light lager and enjoy a craft brew taste at a fraction of the cost. One bottle of OnTap holds enough to improve the flavor of a full 18-pack of standard 12oz. beers, depending on how much you use.
Just squeeze a few drops of one of OnTap's great flavors in to a glass of beer and you'll get a unique and great tasting beverage. Make each bottle or glass the same, or make each one different. Its up to you how each one tastes. The time has come to enjoy Your Beer, Your Way!" Personally I'm not sold on it. You CAN find good beer at low prices if you look around.
Sunday, August 06, 2017
HAPPY BIRTHDAY DEANO!
And its THAT time again. Congrats on making bail.
"Birthday"
"Birthday"
They say it's your birthday
It's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you
Ah
Ah
Ah
Come on
Come on
Yes we're going to a party party
Yes we're going to a party party
Yes we're going to a party party
I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Dance yeah
Oh
Come on
I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Oh dance! Dance
They say it's your birthday
Well it's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you
It's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you
Ah
Ah
Ah
Come on
Come on
Yes we're going to a party party
Yes we're going to a party party
Yes we're going to a party party
I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Dance yeah
Oh
Come on
I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Oh dance! Dance
They say it's your birthday
Well it's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you
Saturday, August 05, 2017
Magical Marmite Tells Your Mood
What is mood Marmite? It's Marmite that you wack with a spoon until it changes into some strange color it's not supposed to be. Perhaps we should be running this post on Tuesdays, with the recipes, since I expect you could still eat the Marmite, if you really wanted to. Let me know how your experiments turn out. (In the unlikely event you don't know what Marmite is, you can check out this link.)
Friday, August 04, 2017
The Thought For Today
"I hate small towns because once you've seen the cannon in the park there's nothing else to do." - Lenny Bruce
Enchanted Works - Unique and Magical Things
Enchanted Works - Unique and Magical Things
And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.
And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.
Thursday, August 03, 2017
The Thought For Today
"Do you ever look at crowds in old movies and wonder if they're dead yet? I can't help it" - George Carlin
Madhatter Magic Shop
Great toys at low prices. You too can shoot fireballs from your hands. A lot higher quality than those el cheapo tricks that you used to see on the backs of comic books.
Wednesday, August 02, 2017
The Thought For Today
"You can judge your age by the amount of pain you feel when you come in contact with a new idea." - Pearl S. Buck
Tuesday, August 01, 2017
The Thought For Today
"Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God....I could be eating a slow learner." - Lynda Montgomery
Rec: Spicy Sauteed Calamari Over Pasta
1 lb squid
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper
Give the squid a good rinse after you cut them into 1/2 inch
rings. Be sure to drain out the rinse water in a strainer.
Heat the extra virgin olive oil in a wok or shallow saute pan.
Add chopped garlic to the oil and cook until the garlic begins
to become translucent or browns up a little. Add the calamari.
Add tomato paste, red pepper, salt, pepper. Saute on
MEDIUM heat for 8 minutes. Add a handful of italian
parsley. Saute on MEDIUM heat for 2 more minutes.
Serve with some additional parsley over pasta.
Serves 4
Squid will become rubbery if reheated
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper
Give the squid a good rinse after you cut them into 1/2 inch
rings. Be sure to drain out the rinse water in a strainer.
Heat the extra virgin olive oil in a wok or shallow saute pan.
Add chopped garlic to the oil and cook until the garlic begins
to become translucent or browns up a little. Add the calamari.
Add tomato paste, red pepper, salt, pepper. Saute on
MEDIUM heat for 8 minutes. Add a handful of italian
parsley. Saute on MEDIUM heat for 2 more minutes.
Serve with some additional parsley over pasta.
Serves 4
Squid will become rubbery if reheated
Rec: Squid In Red Wine Sauce
3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional
Put 2 tablespoons olive oil in a large skillet with a lid, and turn
the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
until lightly browned. Add the squid and stir, then lower the
heat, and add the wine. Stir, add the thyme, and cover. Cook
at a slow simmer until the squid is tender, about 45 minutes.
Uncover, season with salt and pepper to taste, raise the heat,
and cook until most but not all of the liquid is evaporated.
Stir in the remaining olive oil, garnish with parsley, and serve.
Serves 4
Squid will become rubbery if reheated
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional
Put 2 tablespoons olive oil in a large skillet with a lid, and turn
the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
until lightly browned. Add the squid and stir, then lower the
heat, and add the wine. Stir, add the thyme, and cover. Cook
at a slow simmer until the squid is tender, about 45 minutes.
Uncover, season with salt and pepper to taste, raise the heat,
and cook until most but not all of the liquid is evaporated.
Stir in the remaining olive oil, garnish with parsley, and serve.
Serves 4
Squid will become rubbery if reheated
Rec: Squid With Chilis And Greens
1 1/2 pounds cleaned squid
3/4 pound, approximately, bitter greens like
collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)
Separate squids' tentacles from bodies. Slice bodies into rings;
cut tentacles in half if large. Rinse, and put in a strainer. Strip
greens' leaves from stems; discard thickest stems. Chop, rinse
and dry; you want about 4 cups. Put oil in a broad, deep skillet
over HIGH heat. Add chili and garlic, and stir until they sizzle.
Add greens, and cook, stirring, until wilted, 2 minutes. Add
squid and a large pinch of salt, and cook, stirring occasionally,
until squid gives up its liquid and becomes opaque, about 2
minutes. Taste, and adjust seasoning, adding soy sauce or
nam pla if desired. Serve immediately.
Serves 4
Squid will become rubbery if reheated
3/4 pound, approximately, bitter greens like
collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)
Separate squids' tentacles from bodies. Slice bodies into rings;
cut tentacles in half if large. Rinse, and put in a strainer. Strip
greens' leaves from stems; discard thickest stems. Chop, rinse
and dry; you want about 4 cups. Put oil in a broad, deep skillet
over HIGH heat. Add chili and garlic, and stir until they sizzle.
Add greens, and cook, stirring, until wilted, 2 minutes. Add
squid and a large pinch of salt, and cook, stirring occasionally,
until squid gives up its liquid and becomes opaque, about 2
minutes. Taste, and adjust seasoning, adding soy sauce or
nam pla if desired. Serve immediately.
Serves 4
Squid will become rubbery if reheated
Rec: White Beans With Squid And Broken Noodles
Salt
4 tablespoons extra virgin olive oil
4 cups cooked or canned white beans, with about
a cup of their liquid
3/4 to 1 pound cleaned squid, cut up
Black pepper
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)
Bring a medium pot of water to a boil, and salt it. Meanwhile,
put half the olive oil in a medium saucepan over MEDIUM heat.
A minute later, add the beans and their liquid. Bring to a boil,
stirring, and add squid, along with some salt and pepper.
Reduce heat to a simmer, and continue to cook, stirring
occasionally. When water boils, cook the noodles until they
are barely tender, about 5 minutes. Drain, and add them to
the simmering beans. Cook, stirring occasionally, until the
squid and noodles are tender, adding a little liquid if necessary.
(Do not add liquid prematurely -- the squid will produce a lot
on its own.) When just about done, add garlic. Cook it just long
enough to take the edge off its rawness. Spoon the mixture into
4 dishes, garnishing with parsley and sprinkling with remaining
olive oil.
Serves 4
Squid will become rubbery if reheated
4 tablespoons extra virgin olive oil
4 cups cooked or canned white beans, with about
a cup of their liquid
3/4 to 1 pound cleaned squid, cut up
Black pepper
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)
Bring a medium pot of water to a boil, and salt it. Meanwhile,
put half the olive oil in a medium saucepan over MEDIUM heat.
A minute later, add the beans and their liquid. Bring to a boil,
stirring, and add squid, along with some salt and pepper.
Reduce heat to a simmer, and continue to cook, stirring
occasionally. When water boils, cook the noodles until they
are barely tender, about 5 minutes. Drain, and add them to
the simmering beans. Cook, stirring occasionally, until the
squid and noodles are tender, adding a little liquid if necessary.
(Do not add liquid prematurely -- the squid will produce a lot
on its own.) When just about done, add garlic. Cook it just long
enough to take the edge off its rawness. Spoon the mixture into
4 dishes, garnishing with parsley and sprinkling with remaining
olive oil.
Serves 4
Squid will become rubbery if reheated
Rec: Braised Squid With Artichokes
1 lemon
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish
To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.
Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.
Serves 4
Squid will become rubbery if reheated
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish
To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.
Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.
Serves 4
Squid will become rubbery if reheated
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