POOR DEANO!

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.

The Thought For Today

"According to a new poll, New York City gets low ratings for friendliness. Well, bite me." - David Letterman

The Beerbelly

The Beerbelly

Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.

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

The Thought For Today

"A man falls down a flight of stairs and somebody rushes over to him and asks, "Did you miss a step?" "No," he answers, "I hit every one of them!" - Milton Berle

Beer Trivia

Beer Trivia

More information on this most wondrous of beverages.

The Thought For Today

"I played a lot of tough clubs in my time. Once a guy in one of those clubs wanted to bet me $10 that I was dead. I was afraid to bet." - Henry Youngman

Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

A Site with excellent beer advice.

The Thought For Today

"Ask not what you can do for your country. Ask what’s for lunch." — Orson Welles

Rec: New England Boiled Dinner

3 lb Corned beef
6 Carrots; halved lengthwise
6 Potatos; halved lengthwise
1 medium Cabbage
3 cups Water
6 Turnips; quartered


Place corned beef and water in crockpot.
Cover. Set on HIGH. When steaming
vigorously, set to LOW and continue
cooking 3 1/2 hours. Remove meat from
crockpot. Put potatoes, turnips, carrots and
cabbage in crockpot. Place meat on top of
vegetables. Cover and set to HIGH again.
When mixture is steaming briskly, set to
LOW. Cook for 1 1/2hours. Ham may be
used in place of corned beef, if desired.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: California Tamale Pie

1 lb lean ground beef; browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg; beaten
1 pk chili seasoning mix
1 teaspoon seasoned salt
1 lb canned tomatoes; cut up
1 lb whole kernel corn; drained
2 1/4 oz sliced ripe olives; drained
1 cup Cheddar; grated


Stir together corn meal, milk and egg. Add rest of
ingredients, except cheese. Pour into crockpot, cover
and cook on HIGH 3 to 4 hours. Sprinkle cheese over
top, cover and cook another 5 minutes.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Beef Stew

1/2 lb. cubed stew beef
2 to 3 carrots, cut up
6 to 8 pearl onions
2 to 3 potatoes, cut in cubes
1 clove garlic, minced
1/4 cup red wine
1/2 teaspoon Worcestershire Sauce
1 teaspoon soy sauce
salt and pepper


Brown stew beef cubes (you can coat in flour first) in pan.
After browning, put in crock pot. De-glaze pan with 1/4
cup red wine and pour into crock pot with beef. Add cut
up carrots, onions, garlic and potatoes along with soy
sauce and Worcestershire Sauce. Cook on HIGH for
3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
Add water as necessary and salt and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Belgian Roast

3-4 lb. boneless rump roast
1 1/2 Teaspoons oil
2 Teaspoons butter
1/2 teaspoon thyme
1/2 teaspoon salt
4 Cups peeled sliced onion
4 garlic cloves minced
2 Teaspoons light brown sugar
2 sprigs of parsley
2 Teaspoons white vinegar
1 bay leaf
1 teaspoon pepper
12 oz. beer

Saute the roast in oil and brown on all sides. Add
to crockpot. Saute onions with the butter in the
same pan you used for the roast and cook onions
until medium brown. Stir in garlic and cook 1
minute more, add to crockpot. Add the beer to
the skillet with the brown sugar, parsley,
vinegar, bay leaf and pepper. Warm and pour over
roast.

Cook on LOW for 8 hours. Remove juices to a
saucepan and thicken juices with:

3 Teaspoons cornstarch
3 Teaspoons water
Serve on side with the roast.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Guinness® Corned Beef

1 pound corned beef brisket
1/4 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)


Preheat oven to 300 degrees F. Rinse the beef completely
and pat dry. Place the brisket on rack in a roasting pan or
Dutch oven. Rub the brown sugar on the corned beef to
coat entire beef, including the bottom. Pour the bottle of
stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for about 2 hours.
Allow to rest 5 minutes before slicing. During the last hour,
you may put vegetables in the roasting pan as well. Try a
wedge of cabbage, new potatoes, onion, carrots, etc. You
may need to add a little more beer with your vegetables.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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.

HAPPY BIRTHDAY DEANO!

And its THAT time again. Congrats on making bail.

"Birthday"

They say it's your birthday
It's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you

Ah
Ah
Ah
Come on
Come on

Yes we're going to a party party
Yes we're going to a party party
Yes we're going to a party party

I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Dance yeah

Oh
Come on

I would like you to dance (Birthday)
Take a cha-cha-cha-chance (Birthday)
I would like you to dance (Birthday)
Oh dance! Dance

They say it's your birthday
Well it's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you

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.)

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.

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.

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

Tannen's Magic Store Online - Magic Tricks, Magic Illusions, Magic Books, and Magic Videos!

Tannen's Magic Store Online - Magic Tricks, Magic Illusions, Magic Books, and Magic Videos!


Fun stuff. Professional grade.

The Thought For Today

"Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God....I could be eating a slow learner." - Lynda Montgomery

Rec: Spicy Sauteed Calamari Over Pasta

1 lb squid
3 tablespoons red pepper flakes
4 tablespoons tomato paste
3 garlic cloves, chopped (or more to taste)
1 bunch Italian parsley
2 tablespoons extra virgin olive oil
salt
pepper


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


Serves 4
Squid will become rubbery if reheated

Rec: Squid In Red Wine Sauce

3 tablespoons extra virgin olive oil
5 cloves garlic, crushed
2 pounds cleaned squid, the bodies cut up if large
1 cup fruity red wine, like Côtes-du-Rhône
Several sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish, optional



Put 2 tablespoons olive oil in a large skillet with a lid, and turn
the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
until lightly browned. Add the squid and stir, then lower the
heat, and add the wine. Stir, add the thyme, and cover. Cook
at a slow simmer until the squid is tender, about 45 minutes.
Uncover, season with salt and pepper to taste, raise the heat,
and cook until most but not all of the liquid is evaporated.
Stir in the remaining olive oil, garnish with parsley, and serve.


Serves 4
Squid will become rubbery if reheated

Rec: Squid With Chilis And Greens

1 1/2 pounds cleaned squid
3/4 pound, approximately, bitter greens like
collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)


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



Serves 4
Squid will become rubbery if reheated

Rec: White Beans With Squid And Broken Noodles

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



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



Serves 4
Squid will become rubbery if reheated

Rec: Braised Squid With Artichokes

1 lemon
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish


To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.




Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.



Serves 4
Squid will become rubbery if reheated

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.

POOR DEANO!

 

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.)

The Thought For Today

"I can resist anything but temptation." - Oscar Wilde

The Super League of Superheroes!!

The Super League of Superheroes!!

On an earlier Weird Friday I gave you a Link to the Paranormal Investigation (Ghostbusters) Of NYC. Now here's a Link to the Super League of Superheroes, also in NYC. Maybe it's something in the water?

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

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?"

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?

The Thought For Today

"You can say this for ready-mixes...the next generation isn't going to have any trouble making pies exactly like grandmother used to make." - Earl Wilson

Rec: Basque Style Chicken Stew

2 tablespoons olive oil
6 slices turkey bacon, cut in 1/2-inch dice
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch (white and some green)
4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
1 can (4 oz size) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (16 oz size) tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper




Heat olive oil in a large skillet; saute bacon until browned.
Add mushrooms, peppers, and green onions and saute for
a minute. Add vinegar and cook 1 minute more, scraping up
the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2 quart or larger crockpot. Add
sauteed bacon and vegetable mixture to the pot, then the
olives. Combine the remaining ingredients in a bowl and
mix. Pour over chicken and vegetables in the crockpot.
Cover and cook on LOW for 8 to 10 hours.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Veggie and Chinese Chicken

1 lb. chicken breast (chopped)
2 cups chopped cabbage
1 each red and green pepper (chopped)
1 white onion (chopped)
1 teaspoon ground Chinese peppercorn
1 tablespoon honey
2 tablespoons soy sauce
salt to taste
1 tablespoon diced ginger
1 to 2 cups chicken soup stock
2 tablespoons corn starch
1/4 cup cold water




Mix all the ingredients in the crockpot (but not the starch
and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
hours on HIGH. In the last 30 minutes mix the starch and
water add to the pot. This will thicken the chicken in the
crockpot. Serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Chinese Braised Crockpot Chicken

1 1/2 lbs.chicken legs or thighs
3 stalks celery (cubed)
1 white onion (cubed)
4 to 6 cloves garlic (crushed)
1 tablespoon ginger (diced)
3 to 5 red chilies (diced, optional)
1 pinch 5 spices powder (optional)
2 tablespoons light soy sauce
2 teaspoons sugar
1 to 2 cups chicken soup stock



Cut the chicken in bite sized pieces. Mix with the diced
ginger and red chilies. Add the celery, white onions, garlic
in to the crockpot. Add in the chicken, and the rest of the
ingredients. Cook for 6 to 8 hours on LOW.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Sweet And Sour Chicken

1 1/2 cups baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 teaspoon crushed red pepper flakes
1 1/3 cups sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions,
thawed and drained
6 cups hot, cooked rice



Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
hours or until juice of chicken is no longer pink when centers
of thickest pieces are cut. Remove chicken from cooker; drain
and discard liquid from cooker. Return chicken to cooker.
Pour sweet & sour sauce over chicken; top with pineapple
and stir-fry vegetables. Cover and cook on HIGH for
45 to 60 minutes or until carrots are tender. Serve with rice.


Serves 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Southwestern Chicken

1 (15 oz) can whole kernel corn, drained
1 (11 oz) can Mexicorn, drained
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese



Combine the cans of corn, beans and half the salsa in
crockpot. Top with the chicken. Pour remaining sauce
over. Cover and cook first hour on HIGH, then either
3 more hours on HIGH or 6 on LOW until meat juices
run clear. Serve with warm tortillas; top with cheese.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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.

Happy Batman Day!

http://en.wikipedia.org/wiki/Batman

MURDER MOST FOUL!

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

The Thought For The Day

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

Paranormal Investigation of NYC

Paranormal Investigation of NYC

It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.

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

The Thought For Today

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

Fred's Home

Fred's Home


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

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.

The Thought For The Day

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

Rec: Shrimp Caesar Salad Pizza

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

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



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


Serves 2 to 4
Refrigerate remainder

Rec: Lobster Pizza With Roasted Garlic Pesto

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


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


Serves 1 to 2
Refrigerate remainder

Rec: White Clam Pizza For 2

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


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


Refrigerate remainder

Rec: New Orleans Shrimp Pizza

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


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


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

Rec: Shrimp Alfredo Pizza

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


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


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

The Thought For Today

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

TO HELL WITH IT!

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

POOR DEANO!

It's Mandy Maslankowski Day!

Mandy Day Is Finally Here!

Many Happy Returns! 

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.

The Thought For Today

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

World Government of World Citizens

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

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

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

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

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.

The Thought For Today

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

Rec: Wild Rice Micro Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Mandarin Chicken

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


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


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave "Fried" Chicken

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


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

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Microwaved Chicken

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


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


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Dirty Rice

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


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

Serves 4
Refrigerate remainder
Can be reheated in microwave

The Thought For Today

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

Happy Birthday Nikola Tesla!

POOR DEANO!

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.

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...

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.

The Thought For Today

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

Squid

Squid

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

The Thought For Today

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

HAPPY FOURTH!!!

HAVE A HAPPY AND SAFE FOURTH!

The Thought For Today

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

Rec: Barbecued Shrimp

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


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


Serves 4
Refrigerate remainder
Can be carefully reheated in microwave

Rec: Microwave Sausage Stuffed Peppers

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


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


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

Rec: New Orleans Barbecue Shrimp

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



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



Serves 4 to 6

Rec: Curried Barbecue Chicken

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



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

Rec: Barbecue Sauce For Ribs, Steak Or Chicken

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



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

POOR DEANO!

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.

The Thought For Today

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

IT'S ASTEROID DAY!

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


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

The Thought For Today

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

Bacon Infused Vodka

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

The Thought For Today

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

How To Turn Cheap Vodka Into the Good Stuff

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

The Thought For Today

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

The Thought For Today

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

The Thought For Today

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

Toys With Mental Illnesses

It;s Weird Friday and: "Oh, what gift to offer the bipolar six-year-old nephew his birthday... I know! These German toys with mental illnesses would please the little tyke. Would he like the depressive turtle Dub, Kroko the water-phobic crocodile, or the personality disorder-affected sheep Dolly? Of course, there's also Sly the snake, who happens to suffer from hallucinations..."

FOOD!

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

Rec: Curried Crab Pizza

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


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


Serves 2
Refrigerate remainder

Rec: Refugee Shrimp Tortilla Pizza For One Or Two Recipe

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



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



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


Refrigerate remainder

Rec: Shrimp Scampi Pizza With Alouette

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



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


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

Rec: Shrimp and Spinach Pizza Recipe For Two

1 Cup to1 1/2 Cup thawed small shrimp (100-150 per pound)
1 Cup fresh chopped spinach
1 Cup alfredo sauce (I use Ragu light Parmesan Alfredo)
1 Package pizza dough (boxed, refrigerated, or make your own)
¼ white or red onion thinly sliced
1 cup mozzarella cheese



Heat oven to 350 degrees. Prepare the pizza dough as
directed. Grease pizza pan (I use olive oil). Spread the
pizza dough on your pizza pan. Top the dough with the
1 Cup Alfredo sauce (or less depending on your taste).
Scatter the shrimp over the Alfredo sauce. Add chopped
spinach and sliced onion. Top with mozzarella cheese. Bake
according to the directions on your pizza dough recipe.
I bake for 10 to 15 minutes in a 350 degree oven using the
lowest rack. Keep an eye on it and when the pizza crust
turns golden brown remove from the oven.


Refrigerate any remainder

Rec: Shrimp And Feta Pizza For One

1 personal-size pre-baked pizza shell (about 7 inches)
1 ½ Tablespoons olive oil
2 cloves garlic, smashed with the side of a knife, skins removed
4 medium raw shrimp (31-40 count) peeled and deveined
1 green onion, sliced (the solid part – white and green)
2 Tablespoons feta cheese
¼ to ½ cup shredded mozzarella cheese



Preheat oven to 425 degrees F. Drizzle olive oil into a small,
cold skillet and add smashed garlic cloves. Cook over low heat
10 to 15 minutes to soften garlic and infuse the oil with garlicky
goodness. Do not brown garlic. Remove garlic from oil to cutting
board and turn oil up to MEDIUM. Add shrimp to oil and cook
3 to 4 minutes on each side or until shrimp is opaque. Remove
to cutting board, but do not discard oil. Finely chop the cooked
garlic and coarsely chop the shrimp. Place pizza shell on a
cookie sheet or pizza pan. Using a pastry brush, paint the
pizza shell with the garlic infused oil. Sprinkle on chopped
garlic, green onions, and shrimp. Crumble the feta on top and
top with mozzarella cheese. Bake 7 to 10 minutes, until
cheese is melted and just starting to brown. Cut into slices
and enjoy!


Refrigerate remainder.
Best eaten cold or gently microwaved.

POOR DEANO!

Lord of the Rings Movie 1940

Hark, is that Bumpy Gocart I see on The Quest? Don't click off right at The End because a little surprise awaits. (Boy, some people sure have a lot of time on their hands...)

The Secrets of Mind Control

"This mind control summary is based on astonishing excerpts from three landmark books: Bluebird by Colin Ross, MD; Mind Controllers by Armen Victorian; and A Nation Betrayed by Carol Rutz. The authors provide hundreds of footnotes to support their thorough research. This revealing information is based on 18,000 pages of declassified CIA mind control documents."

Happy Towel Day!

http://en.wikipedia.org/wiki/Towel_Day

Happy Towel Day everyone and Don't Panic!

The Straight Dope: Do tinfoil helmets provide adequate protection against mind control rays?

The Straight Dope: Do tinfoil helmets provide adequate protection against mind control rays?

A bit old but still important.

The Thought For Today

"Every successful enterprise requires three men...a dreamer, a businessman, and a son-of-a-bitch." - Peter McArthur

Aluminum Foil Deflector Beanie

Aluminum Foil Deflector Beanie

When it comes to defending your mind, from the government or aliens, you can never have TOO much information.

POOR DEANO!

tomatoes are evil

tomatoes are evil

Don't ask. Don't tell. Just view.

The Thought For The Day

"It has been said that there is no fool like an old fool, except a young fool. But the young fool has first to grow up to be an old fool to realize what a damn fool he was when he was a young fool." - Harold Macmillan

How do you find an elf? - By Juliet Lapidos - Slate Magazine

How do you find an elf? - By Juliet Lapidos - Slate Magazine


Perfect for a Weird Friday.

The Thought For Today

"Everything is changing. People are taking their comedians seriously and the politicians as a joke." - Will Rogers

Howstuffworks "How Swearing Works"

Howstuffworks "How Swearing Works"

What you damned well always wanted to know. Now sod off.

The Thought For The Day

"Laughter doesn't require teeth." - Wil Newton

Teach the Controversy - Intelligently designed t-shirts urging you to show both sides of every story - by Jeremy Kalgreen

Teach the Controversy - Intelligently designed t-shirts urging you to show both sides of every story - by Jeremy Kalgreen



"'Big Science' is always suppressing The Truth with their blatant pro-evolution anti-wacko agenda: from the fact that UFOs built the pyramids to the reality of creationism and fact the universe is "Turtles All The Way Down". It is time to fight back and urge schools to Teach The Controversy with these intelligently designed t-shirts. All designs by Jeremy Kalgreen and are available in a variety of colors and styles, or feel free to create your own with our custom designer."

Rec: Road Kill Stew

8 cups water
1 package onion soup
2 beef bouillon cubes
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
2 pounds venison, cubed
1 medium onion, quartered
4 large potatoes, cubed
6 carrots, cut up


Put all ingredients in crockpot and cook on LOW for 8 hours.
Switch crockpot to HIGH for last 1/2 hour or so. When it
starts to bubble, use a tablespoon to drop in your favorite
dumpling or biscuit mix. Cover for about 15 to 20 minutes.

Serves 6
Refrigerate remainder
Reheates in microwave

Rec: Crockpot Garlic Top Sirloin Pot Roast

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 1/2 lb top sirloin roast
3 cloves garlic, slivered
3 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2 inch pieces
1 large sweet onion, peeled and chopped
1/4 cup water
1/4 cup beef broth
1 1/2 cubes beef bouillon
1/2 bay leaf
1 large green bell pepper, cut into 2 inch pieces



Rub salt, pepper and paprika into the meat. With a
small knife, make slits in the roast. Press the garlic
slivers into the roast. Place the potatoes, carrots,
and onions in a large crockpot. Place meat on top of
the vegetables. Pour in water and beef broth, and
add bouillon cubes and bay leaf. Place lid on crockpot
and cook for 6 hours on HIGH, or 8 hours on LOW.
During the last half hour of cooking, add the green
peppers. Can be served over noodles or rice.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Hungarian Goulash

2 lb Round steaks, cut in 1/2″ cubes
1 cup Onion; chopped
1 Garlic clove; minced
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper1
1/2 teaspoon Paprika
1/4 teaspoon Thyme, dried; crushed
14 1/2 oz Tomatoes
1 cup Sour cream
Noodles



Put steak cubes, onion, garlic in crockpot.
Stir in flour and mix to coat steak cubes.
Add all remaining ingredients except sour
cream. Stir well. Cover and cook on LOW
8 to 10 hours Add sour cream 30 minutes
before serving, and stir in thoroughly.
(HIGH: 4 to 5 hours, stirring occasionally.)
Serve over hot buttered noodles.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Swiss Steak

1 Round steak; cut to serving size
1 teaspoon Oregano
1/4 teaspoon Red pepper flakes
1/4 teaspoon Pepper
15 oz Tomato sauce
1 Onion, sliced


Flour meat, blend remaining ingredients,
except onion. Put meat in crockpot, top
with sliced onion, pour on sauce. Cover,
cook on LOW 6 to 8 hours.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Beef Stroganoff

1 lb cubed beef stew meat
1 (10.75 oz) can condensed golden mushroom soup
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1/4 cup water
5 ozs sour cream


In a crockpot, combine the meat, soup, onion, garlic,
Worcestershire sauce and water. Cook on LOW setting
for 8 hours, or on HIGH setting for about 5 hours. Stir
in sour cream just before serving. Serve over egg noodles.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

The Thought For Today

"In elementary school, in case of fire you had to line up quietly in a single file line from smallest to tallest. What is the logic? Do tall people burn slower?" - Warren Hutcherson

Smashing Magazine | Blog Archive » Online Generators

mashing Magazine Blog Archive » Online Generators

Another generator Site for those with more mundane needs.

POOR DEANO!

The Thought For Today

"There's no trick to being a humorist when you have the whole government working for you." - Will Rogers

The Thought For Today

"I've been recalling Cary Grant's response to Jack Warner's offer to play Henry Higgins in "My Fair Lady" - that not only did he not want the part, but that if Rex Harrison didn't play it, he didn't even want to see the movie." - Katharine Hepburn

The Thought For Today

“Denial Ain’t Just A River In Egypt." - Mark Twain

The Thought For Today

“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.”  ― Abraham Lincoln

Rec: Cajun Crab Soup

1/4 cup unsalted butter
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup clam juice
1 cup chicken broth
1/2 (10 oz) package frozen white corn
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
1 cup heavy cream
1/2 lb lump crabmeat, drained
2 green onions, chopped



Melt butter in a large saucepan over MEDIUM heat. Saute
onion and garlic until onion is tender. Whisk in flour, and
cook 2 minutes. Stir in clam juice and chicken broth, and
bring to a boil. Mix in corn, and season with salt, white
pepper, thyme, and cayenne. Reduce heat, and simmer
15 minutes. Stir in cream, crab meat, and green onions.
Heat through, but do not boil once the cream has been added.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Shrimp Soup

1/2 lb. shrimp, peeled, deveined & cut into pieces
1/2 cup diced celery
1/4 cup chopped onion
1 cup diced potatoes
1 tablespoon powdered chicken base
cornstarch
1 quart water
salt and pepper to taste



Bring water to a boil in a large pot. Add chicken base,
celery, onions, and potatoes and continue cooking until
vegetables are done. Add shrimp pieces and bring to a
boil again. Thicken as desired with a paste of water and
cornstarch. Add salt (very little) and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Octopus in Wine and Tomatoe Sauce

1/4 cup olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
3 lb Octopus tentacles
1 cup dry red wine
4 very ripe tomatoes, chopped
1/2 cup tomatoe sauce
1/2 teaspoon dried Thyme
1 cup water
salt, to taste
fresh ground black pepper, to taste


Wash the Octopus tentacles and slice into 1/2 inch pieces. Put oil and garlic into a pan and saute for a few minutes. Add the onions and cook until transparent. Place in crockpot and add remaining ingredients. Cover and cook on HIGH for 2 to 3 hours or until Octopus is tender. Salt and pepper to taste. Generally this is served over rice.
Serves 4 to 5
Refrigerate remainder
When reheating in microwave do not overheat or Octopus will become rubbery

Rec: Microwave Sausage And Clam Soup

3/4 lb hot Italian sausage
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1/2 teaspoon dried basil
1/2 lb fresh mushrooms, sliced
1 (28 oz) can whole peeled tomatoes with juice
1/2 cup dry white wine
2 (6.5 oz) cans minced clams, drained with juice reserved
1/2 teaspoon salt



In a large microwave-safe dish, microwave sausage 3
minutes on high, until no longer pink. Remove sausage
from dish. Stir garlic and olive oil into sausage drippings
and microwave 1 minute. Stir in onion, bell pepper, parsley
and basil and microwave 3 minutes, until just tender.
Stir in the mushrooms and cook 2 minutes. Then stir in
the tomatoes, wine and reserved clam juice. Cover and
cook 8 to 10 minutes, stirring once. Stir in the sausage
and cook 4 minutes more. Let stand 5 minutes before
stirring in the clams and salt. Serve hot.


Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

Rec: Alaska Octopus Gumbo

1/2 cup diced bacon
2 cups water
1 pint fresh Octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 lb canned tomatoes
1 can okra
2 tablespoons oil
1/2 cup diced onions
1 diced green pepper
1/4 teaspoon cayenne pepper
1/2 cup diced celery
salt and pepper to taste


Saute onions, celery, cayenne and green pepper in oil until
tender. Boil bacon in water for 15 minutes then add the rest
of the ingredients. Simmer together for 10 to 20 minutes.
Best served together with warm cornbread.

Serves 3 to 4
Refrigerate remainder
Can be carefully reheated in microwave, the Octopus will
become rubbery if overdone

The Thought For Today

"The human race is faced with a cruel choice: work or daytime television." - Dave Barry

POOR DEANO!

IT'S FREE COMIC BOOK DAY!

Yup, and it only comes once a year - ENJOY!

IT'S STAR WARS DAY!

It's that time of year again, so break out your light sabers and robes and celebrate the light side (unless you're with the dark side, then to Niflheim with you).

POOR DEANO!

It's Crystal Conder Day!

It's time to see how much fun that you can fit into just one day! (If you're like Crystal, I'm betting that it'll be at least a year's worth!)

 

The Thought For Today

"The secret to staying young is to live honestly, eat slowly and lie about your age." - Lucille Ball

Out of Context Science

"Good science, badly quoted. Removing knowledge from context and leaving something that's sometimes hilarious, sometimes strange, and, hopefully, completely absurd." And just plain fun.

The Thought For Today

“In the beginning there was nothing, which exploded.” - Terry Pratchett

Complaints Choir of Birmingham

I think this is in imitation of the Helsinki Choir, if I understand the credits correctly. I don't like it quite as much as the Helsinki one, but it's still worth a view. This is from Birmingham, England, not Alabama, just in case you were wondering.

The Thought For Today

"If you ever catch on fire, try to avoid seeing yourself in the mirror, because I bet that's what really throws you into a panic." — Jack Handey

Helsinki Complaints Choir

This is a very funny but also sweet YouTube video that I found. I used to live near one of the biggest Finnish communities in the United States and yes, they were a lot like this.

The Thought For Today

“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.”  ― Hélder Câmara

Rec: Kosher Sweet And Sour Chicken

1 chicken, washed, dried and seasoned
1 bottle low-cal Russian dressing
1/4 cup sherry
1/4 cup honey
1 onion, thinly slice


Place seasoned chicken in baking dish skin side up. Mix together other ingredients with the exception of the onion. Put 2/3 of mixture over the chicken. Put sliced onion on chicken and cover with remaining sauce. Bake uncovered at 350 degrees for 1 1/2 hours.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Baked Fish In Kosher Salt

3 to 4 lb whole fish with scales but cleaned inside
4 lb kosher salt
Juice of 1 lemon

SAUCE:
1/2 cup butter or olive oil
2 Tablespoons chopped parsley
Juice of 1 lemon
Capers, optional
Salt and pepper to taste


Wash fish with with lemon. Place half the salt in a baking dish, just big enough to hold the fish. Place fish on top. Cover fish completely with the rest of the salt. Bake in pre-heated 400 degrees oven for 45 minutes. The salt will harden and make a crust. Once cooked remove the crust and the skin should come off.

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4

The Thought For Today

"A new study says that in America rich people are ruder than poor people. I didn't think anyone hadn't figured that out." - Craig Ferguson

How to Scare Away a Telemarketer

I've heard of many ways to deal with telemarketers. Me, I just say, "No, thank you," and hang up immediately before than can get a word in edgewise. But some of you rapscallions out there are more creative, like Tom Mabe.

POOR DEANO!

The Thought For Today

"If there were in the world today any large number of people who desired their own happiness more than they desired the unhappiness of others, we could have paradise in a few years." - Bertrand Russell

BloodyFingerMail.com : A Happy Email Alternative

BloodyFingerMail.com : A Happy Email Alternative


Nick sent me this and I'm pretty sure that it qualifies as a Weird Friday item. You draw the letters using your mouse. Have a bloody great time.

The Thought For Today

"I once wanted to become an atheist, but I gave up - they have no holidays." - Henny Youngman

Passover

It begins at sunset tonight. It ends sunset 18 April.

POOR DEANO!

The Thought For Today

"You know why they call it "Aerobics"? For what you pay for the classes, they couldn't call it "Jumping Around." - Rita Rudner

miket

miket


Okay, this is definately strange. VERY strange.

The Thought For Today

"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis." - Jack Handey

Clock Link

Welcome to ClockLink - Get your free world clock

ClockLink.com provides the most widely used Web clock in the world with over 30 million views around the world. In addition, clocks can be set to display any time zone in the world online, so they are not only decorative but very practical as well. You can use our world clock to see all timezones of the world, and it's free to use. Use it to show what time it is in your area. There is no charge to use any of the clocks or for the world clock on your website or blog.

The Thought For Today

"Never let the truth stand in the way of a good story." - Mark Twain

The Thought For Today

“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.” ― Mark Twain

Rec: Chinese Crockpot Beef Pie

1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste



Brown ground beef with diced peppers and onion. Drain well.
Place ground beef mixture in crock pot. Toss diced potato
with melted butter to coat and add to crockpot; add whole
kernel corn and creamed corn. Salt and pepper to taste.
Cover and cook on LOW for 7 to 9 hours. Taste and adjust
seasonings.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Beef Roast Cuban Style

6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 Cup orange juice
juice of 2 limes
2 large onions sliced
4 garlic cloves minced
6 Tablespoons oil
1/2 Cup dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 teaspoons salt
1 teaspoon pepper





Cut a pocket lengthwise in center of beef, leaving opposite
ends closed. Mix chorizo, ham and bacon and stuff the pocket
with it. Tie meat to close. Mix orange juice, lime juice, garlic,
pepper, onion, bay leaves, parsley and peppers. Pour over
roast and marinate at least 2 hours or overnight. After
marinating, brown roast on all sides, in a heavy pan. Add
roast to crockpot. Add sherry and marinating liquid.Cook
over LOW heat 8 hours. Strain the sauce and serve with
the roast.



Feeds 10 to 12
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot No Peek Beef

2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 Cup dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms



Combine all ingredients in the crockpot. Stir well to mix.
Cover and cook on LOW for 8 to 10 hours. Serve over
noodles or rice.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Easy Crockpot Chuck Roast

1 pkg Knorr's onion soup mix
1 can beef broth
1 can Campbell's Cream of Mushroom soup
1 medium sized chuck roast
salt and pepper to taste


In the morning, before leaving for work, or at night
before going to bed, put all ingredients into the crockpot
and cook on LOW for approximately 6 to 8 hours. The
beef will fall apart when finished. Serve over cooked
and buttered egg noodles or rice.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Chili

1 lb chopped beef (turkey can be substituted)
1 (16 oz) can chopped tomatoes
1 can kidney beans
2 teaspoons of flour
3 tablespoons chili powder
1 tablespoon wasabi powder
2 small chopped onions
1/2 teaspoon cumin
1/4 teaspoon thyme
salt pepper


Brown beef and onions in microwaveable bowl. Add tomatoes with juice, beans with juice, chili powder, wasabi, cumin, thyme, salt and pepper. Microwave on MEDIUM for 9 minutes. Stir, cover and microwave on HIGH for 7 minutes.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

The Thought For Today

"You should never pick up a newspaper when you're feeling good, because every newspaper has a special department, called the Bummer Desk, which is responsible for digging up depressing front-page stories with headlines like DOORBELL USE LINKED TO LEUKEMIA and OZONE LAYER COMPLETELY GONE DIRECTLY OVER YOUR HOUSE." - Dave Barry

Zombie Lawn Gnomes Gnaw On Flamingo And 13 Other Crazy Lawn Ornaments

I especially love number 8... 

POOR DEANO!

ComputerPranks.com: Downloadable Pranks

ComputerPranks.com: Downloadable Pranks

You never got this from me. Nope, nope, nope, I've never seen it before.

The Top Ten College Pranks of All Time

The Top Ten College Pranks of All Time

It's just what it says that it is. My favorite is number seven.

Amazon.com: shocking pranks: Toys & Games

Amazon.com: shocking pranks: Toys & Games


More toys!

April Fools Day On The Web

Enjoy!