Monday, July 31, 2017
The Thought For Today
"It was this time in 1929 that the stock market crashed. It crashed because of Wall Street greed. Good thing they fixed that." - David Letterman
TOD HOLTON SUPER GREEN BERET (1967)
TOD HOLTON SUPER GREEN BERET (1967)
And for something a little different. "Tod Holton was a school student from the 60s who fought the Vietnamese through use of a magic beret. Presented here is every Tod Holton story ever produced." A comic Online.
And for something a little different. "Tod Holton was a school student from the 60s who fought the Vietnamese through use of a magic beret. Presented here is every Tod Holton story ever produced." A comic Online.
Sunday, July 30, 2017
Saturday, July 29, 2017
To The Batcave!
C'mon, you know you really want to make one!
(And, yes, the cheapest place to find a bust would be garage sales, flea markets and car boot sales.)
(And, yes, the cheapest place to find a bust would be garage sales, flea markets and car boot sales.)
Friday, July 28, 2017
The Super League of Superheroes!!
The Super League of Superheroes!!
On an earlier Weird Friday I gave you a Link to the Paranormal Investigation (Ghostbusters) Of NYC. Now here's a Link to the Super League of Superheroes, also in NYC. Maybe it's something in the water?
On an earlier Weird Friday I gave you a Link to the Paranormal Investigation (Ghostbusters) Of NYC. Now here's a Link to the Super League of Superheroes, also in NYC. Maybe it's something in the water?
Thursday, July 27, 2017
The Thought For Today
"That's it! You people have stood in my way long enough. I'm going to clown college!" - Homer Simpson
How Much Does It Really Cost to Be Batman?
And Gizmodo answers the question: "How much does it REALLY cost for all of his cool toys?"
Wednesday, July 26, 2017
The Thought For Today
"There's something about flying a kite at night that's very unwholesome." - Marge Simpson
Holy Funny Bone, Batman!
Herewith, the top 15 unintentionally funny comic book panels ... at least according to blogger Evil Richard. He has some pretty good picks here, although his blog doesn't completely display some of the panels on my browser. Maybe he could adjust them for all browsers?
Tuesday, July 25, 2017
The Thought For Today
"You can say this for ready-mixes...the next generation isn't going to have any trouble making pies exactly like grandmother used to make." - Earl Wilson
Rec: Basque Style Chicken Stew
2 tablespoons olive oil
6 slices turkey bacon, cut in 1/2-inch dice
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch (white and some green)
4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
1 can (4 oz size) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (16 oz size) tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper
Heat olive oil in a large skillet; saute bacon until browned.
Add mushrooms, peppers, and green onions and saute for
a minute. Add vinegar and cook 1 minute more, scraping up
the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2 quart or larger crockpot. Add
sauteed bacon and vegetable mixture to the pot, then the
olives. Combine the remaining ingredients in a bowl and
mix. Pour over chicken and vegetables in the crockpot.
Cover and cook on LOW for 8 to 10 hours.
Serves 4
Refrigerate remainder
Can be reheated in microwave
6 slices turkey bacon, cut in 1/2-inch dice
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch (white and some green)
4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
1 can (4 oz size) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (16 oz size) tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper
Heat olive oil in a large skillet; saute bacon until browned.
Add mushrooms, peppers, and green onions and saute for
a minute. Add vinegar and cook 1 minute more, scraping up
the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2 quart or larger crockpot. Add
sauteed bacon and vegetable mixture to the pot, then the
olives. Combine the remaining ingredients in a bowl and
mix. Pour over chicken and vegetables in the crockpot.
Cover and cook on LOW for 8 to 10 hours.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Veggie and Chinese Chicken
1 lb. chicken breast (chopped)
2 cups chopped cabbage
1 each red and green pepper (chopped)
1 white onion (chopped)
1 teaspoon ground Chinese peppercorn
1 tablespoon honey
2 tablespoons soy sauce
salt to taste
1 tablespoon diced ginger
1 to 2 cups chicken soup stock
2 tablespoons corn starch
1/4 cup cold water
Mix all the ingredients in the crockpot (but not the starch
and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
hours on HIGH. In the last 30 minutes mix the starch and
water add to the pot. This will thicken the chicken in the
crockpot. Serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
2 cups chopped cabbage
1 each red and green pepper (chopped)
1 white onion (chopped)
1 teaspoon ground Chinese peppercorn
1 tablespoon honey
2 tablespoons soy sauce
salt to taste
1 tablespoon diced ginger
1 to 2 cups chicken soup stock
2 tablespoons corn starch
1/4 cup cold water
Mix all the ingredients in the crockpot (but not the starch
and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
hours on HIGH. In the last 30 minutes mix the starch and
water add to the pot. This will thicken the chicken in the
crockpot. Serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Chinese Braised Crockpot Chicken
1 1/2 lbs.chicken legs or thighs
3 stalks celery (cubed)
1 white onion (cubed)
4 to 6 cloves garlic (crushed)
1 tablespoon ginger (diced)
3 to 5 red chilies (diced, optional)
1 pinch 5 spices powder (optional)
2 tablespoons light soy sauce
2 teaspoons sugar
1 to 2 cups chicken soup stock
Cut the chicken in bite sized pieces. Mix with the diced
ginger and red chilies. Add the celery, white onions, garlic
in to the crockpot. Add in the chicken, and the rest of the
ingredients. Cook for 6 to 8 hours on LOW.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
3 stalks celery (cubed)
1 white onion (cubed)
4 to 6 cloves garlic (crushed)
1 tablespoon ginger (diced)
3 to 5 red chilies (diced, optional)
1 pinch 5 spices powder (optional)
2 tablespoons light soy sauce
2 teaspoons sugar
1 to 2 cups chicken soup stock
Cut the chicken in bite sized pieces. Mix with the diced
ginger and red chilies. Add the celery, white onions, garlic
in to the crockpot. Add in the chicken, and the rest of the
ingredients. Cook for 6 to 8 hours on LOW.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Sweet And Sour Chicken
1 1/2 cups baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 teaspoon crushed red pepper flakes
1 1/3 cups sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions,
thawed and drained
6 cups hot, cooked rice
Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
hours or until juice of chicken is no longer pink when centers
of thickest pieces are cut. Remove chicken from cooker; drain
and discard liquid from cooker. Return chicken to cooker.
Pour sweet & sour sauce over chicken; top with pineapple
and stir-fry vegetables. Cover and cook on HIGH for
45 to 60 minutes or until carrots are tender. Serve with rice.
Serves 6
Refrigerate remainder
Can be reheated in microwave
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 teaspoon crushed red pepper flakes
1 1/3 cups sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions,
thawed and drained
6 cups hot, cooked rice
Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
hours or until juice of chicken is no longer pink when centers
of thickest pieces are cut. Remove chicken from cooker; drain
and discard liquid from cooker. Return chicken to cooker.
Pour sweet & sour sauce over chicken; top with pineapple
and stir-fry vegetables. Cover and cook on HIGH for
45 to 60 minutes or until carrots are tender. Serve with rice.
Serves 6
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Southwestern Chicken
1 (15 oz) can whole kernel corn, drained
1 (11 oz) can Mexicorn, drained
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in
crockpot. Top with the chicken. Pour remaining sauce
over. Cover and cook first hour on HIGH, then either
3 more hours on HIGH or 6 on LOW until meat juices
run clear. Serve with warm tortillas; top with cheese.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 (11 oz) can Mexicorn, drained
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in
crockpot. Top with the chicken. Pour remaining sauce
over. Cover and cook first hour on HIGH, then either
3 more hours on HIGH or 6 on LOW until meat juices
run clear. Serve with warm tortillas; top with cheese.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Monday, July 24, 2017
The Thought For Today
"When I go to parties, I tend to sit in a corner and watch the avocado dip turn black...It's not really the talking I find so difficult. It's my size. I find, after a certain hour at these things, that people begin setting their drinks on my head." - Dick Cavett
The Batman At Twitter
Name: The Batman
Location: The rooftop behind you.
Bio: I clean criminal filth from the streets of Gotham. You're welcome.
He updates frequently.
Location: The rooftop behind you.
Bio: I clean criminal filth from the streets of Gotham. You're welcome.
He updates frequently.
Sunday, July 23, 2017
Saturday, July 22, 2017
Friday, July 21, 2017
The Thought For The Day
"The Harvard Law states: Under controlled conditions of light, temperature, humidity, and nutrition, the organism will do as it damn well pleases." - Larry Wall
Paranormal Investigation of NYC
Paranormal Investigation of NYC
It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.
It's Weird Friday again and believe it or not, there are real Ghostbusters in New York City and this is their Home Page. Sorry, no Proton Packs, but feel free to read all about them. And best of all - THEY WORK FOR FREE.
Thursday, July 20, 2017
Fred's Home
Fred's Home
Fun stuff for the home! I especially love the party and kitchen stuff. Hell, I'm lying - I love all of it.
Fun stuff for the home! I especially love the party and kitchen stuff. Hell, I'm lying - I love all of it.
Wednesday, July 19, 2017
The Thought For Today
"Health experts say hand-washing in public restrooms is on the rise. I think that's just what health experts say when they're arrested for loitering in public restrooms." - Craig Ferguson
Acme Klein Bottle
Acme Klein Bottle
Klein bottles - where the outside is also the inside. I've always been interested in them and the prices aren't bad.
Klein bottles - where the outside is also the inside. I've always been interested in them and the prices aren't bad.
Tuesday, July 18, 2017
The Thought For The Day
"The first time you see something that you have never seen before, you almost always know right away if you should eat it or run away from it." — Scott Adams
Rec: Shrimp Caesar Salad Pizza
1 (12-inch) prepared Italian-style pizza crust (i.e. Boboli)
3/4 cup creamy caesar salad dressing, divided
1/4 cup shredded parmesan cheese
1 romaine lettuce heart, chopped
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 pound cooked shrimp, tails removed
2 tablespoons fresh lemon juice
salt & black pepper, to taste
Preheat the oven to 375F. Place the crust on a pizza pan or
baking sheet. Spread 1/2 cup dressing over the top of the
crust and sprinkle with Parmesan cheese. Bake for 10 to 12
minutes, or until bubbly. Toss the romaine lettuce with the
remaining 1/4 cup dressing; set aside. In a skillet, heat the
olive oil over MEDIUM heat. Add the garlic and shrimp and
saute for 1 to 2 minutes, or until heated through. Stir in the
lemon juice, salt, and pepper. Spread the romaine mixture on
the baked pizza crust and top with the shrimp mixture. Cut
into wedges and serve.
Serves 2 to 4
Refrigerate remainder
3/4 cup creamy caesar salad dressing, divided
1/4 cup shredded parmesan cheese
1 romaine lettuce heart, chopped
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 pound cooked shrimp, tails removed
2 tablespoons fresh lemon juice
salt & black pepper, to taste
Preheat the oven to 375F. Place the crust on a pizza pan or
baking sheet. Spread 1/2 cup dressing over the top of the
crust and sprinkle with Parmesan cheese. Bake for 10 to 12
minutes, or until bubbly. Toss the romaine lettuce with the
remaining 1/4 cup dressing; set aside. In a skillet, heat the
olive oil over MEDIUM heat. Add the garlic and shrimp and
saute for 1 to 2 minutes, or until heated through. Stir in the
lemon juice, salt, and pepper. Spread the romaine mixture on
the baked pizza crust and top with the shrimp mixture. Cut
into wedges and serve.
Serves 2 to 4
Refrigerate remainder
Rec: Lobster Pizza With Roasted Garlic Pesto
1 pound Lobster meat, cooked
1 uncooked (7 inch) Pizza Shell
1/2 cup Roasted Garlic Pesto
4 tablespoons Chevre Cheese
1 Red Bell Pepper, cut into rings
1/4 cup Mozzarella Cheese, shredded
Place pizza shell on pizza stone or pan and spread on the
garlic pesto. Place pepper rings around the shell and top
with the chevre cheese and lobster meat. Sprinkle evenly
with the mozzarella. Bake at 350° for 25 to 30 minutes.
Serves 1 to 2
Refrigerate remainder
1 uncooked (7 inch) Pizza Shell
1/2 cup Roasted Garlic Pesto
4 tablespoons Chevre Cheese
1 Red Bell Pepper, cut into rings
1/4 cup Mozzarella Cheese, shredded
Place pizza shell on pizza stone or pan and spread on the
garlic pesto. Place pepper rings around the shell and top
with the chevre cheese and lobster meat. Sprinkle evenly
with the mozzarella. Bake at 350° for 25 to 30 minutes.
Serves 1 to 2
Refrigerate remainder
Rec: White Clam Pizza For 2
2 cloves garlic -- finely chopped
3 tablespoons olive oil
flour -- for sprinkling
1 pound commercially made pizza dough
yellow cornmeal -- for sprinkling
1 cup shredded low-moisture -- whole milk mozzarella
1 cup shucked baby clams or chopped clams -- drained
1/3 cup grated asiago cheese
1/2 teaspoon dried basil
Have on hand a pizza stone and pizza peel, or a large baking
sheet. In a bowl, combine the garlic and oil. Let them sit for
30 minutes. Set the oven at 550F. Put the pizza stone or sheet
into the oven as it heats. On a well-floured surface, hand stretch
out the pizza dough to a 12 inch round. Very carefully remove the
baking sheet from the oven. Sprinkle it with cornmeal. Or
sprinkle a pizza peel with cornmeal. Transfer the dough to the
sheet or peel. Spread the garlic mixture on the dough, leaving
a 1 inch border around the edges. Add mozzarella, clams,
Asiago, and basil, leaving the border bare. Return the sheet
to the oven or slip the pizza off the peel onto the stone. Bake
the pizza for 8 to 10 minutes or until the crust is golden.
Cut into wedges to serve.
Refrigerate remainder
3 tablespoons olive oil
flour -- for sprinkling
1 pound commercially made pizza dough
yellow cornmeal -- for sprinkling
1 cup shredded low-moisture -- whole milk mozzarella
1 cup shucked baby clams or chopped clams -- drained
1/3 cup grated asiago cheese
1/2 teaspoon dried basil
Have on hand a pizza stone and pizza peel, or a large baking
sheet. In a bowl, combine the garlic and oil. Let them sit for
30 minutes. Set the oven at 550F. Put the pizza stone or sheet
into the oven as it heats. On a well-floured surface, hand stretch
out the pizza dough to a 12 inch round. Very carefully remove the
baking sheet from the oven. Sprinkle it with cornmeal. Or
sprinkle a pizza peel with cornmeal. Transfer the dough to the
sheet or peel. Spread the garlic mixture on the dough, leaving
a 1 inch border around the edges. Add mozzarella, clams,
Asiago, and basil, leaving the border bare. Return the sheet
to the oven or slip the pizza off the peel onto the stone. Bake
the pizza for 8 to 10 minutes or until the crust is golden.
Cut into wedges to serve.
Refrigerate remainder
Rec: New Orleans Shrimp Pizza
1 (6.5-ounce) package pizza dough mix
1 teaspoon Cajun seasoning
1/2 cup hot water
1 cup chunky tomato sauce
1/2 teaspoon hot sauce, or more if needed
1 teaspoon crushed garlic
1 cup shredded mozzarella
1/3 cup frozen chopped green pepper, thawed
1/3 cup frozen chopped onion, thawed
1/2 pound pre-peeled medium shrimp
Preheat oven to 450 degrees F. Lightly spray a baking
sheet with olive oil cooking spray and set aside.
In a medium mixing bowl combine pizza crust, Cajun
seasoning, and hot water until well moistened. Beat 20
times to form a dough. Let sit while you make the sauce.
In small mixing bowl, combine tomato sauce, hot sauce,
and garlic; set aside. Press dough into a 12 inch circle on a
baking sheet with floured fingers. Spread sauce onto dough
evenly, leaving a 1 inch border. Top with cheese, peppers,
onions, and shrimp. Bake in preheated oven 12 to 17
minutes or until crust is golden brown.
Slice and serve
Serves 2 to 4
Refrigerate remainder
Good cold or can be gently reheated in microwave
1 teaspoon Cajun seasoning
1/2 cup hot water
1 cup chunky tomato sauce
1/2 teaspoon hot sauce, or more if needed
1 teaspoon crushed garlic
1 cup shredded mozzarella
1/3 cup frozen chopped green pepper, thawed
1/3 cup frozen chopped onion, thawed
1/2 pound pre-peeled medium shrimp
Preheat oven to 450 degrees F. Lightly spray a baking
sheet with olive oil cooking spray and set aside.
In a medium mixing bowl combine pizza crust, Cajun
seasoning, and hot water until well moistened. Beat 20
times to form a dough. Let sit while you make the sauce.
In small mixing bowl, combine tomato sauce, hot sauce,
and garlic; set aside. Press dough into a 12 inch circle on a
baking sheet with floured fingers. Spread sauce onto dough
evenly, leaving a 1 inch border. Top with cheese, peppers,
onions, and shrimp. Bake in preheated oven 12 to 17
minutes or until crust is golden brown.
Slice and serve
Serves 2 to 4
Refrigerate remainder
Good cold or can be gently reheated in microwave
Rec: Shrimp Alfredo Pizza
1 large pizza crust (pre-made, or box mix)
oregano, basil, and garlic powder (for the crust)
3/4lb raw shrimp (peeled, and deveined, with tailed removed)
½ teaspoon dried oregano
½ teaspoon dried basil
2 garlic cloves (minced)
1 tomato (sliced)
3 fresh basil leaves (chopped)
2 cups mozzarella cheese
¼ cup grated parmesan cheese
½ cup alfredo sauce
Pre-heat the oven to 500 degrees. Lay out the crust on a
pizza pan and sprinkle with top with a little oregano, basil
and garlic powder to taste. In a medium sauté pan over
MEDIUM heat add a little olive oil. Add shrimp, oregano,
basil, and minced garlic cloves. Cook until the shrimp are
about ¾ of the way done (just turning pink). Set aside.
Place the crust into the oven and pre-bake at 500 degrees
for 4 minutes. Remove from the oven and spread a layer of
alfredo sauce over the trust. Top with tomatoes, shrimp
and basil. Top with mozzarella and parmesan cheese. Return
to the oven and bake for 7 minutes.
Serves 4 to 6
Refrigerate remainder
Can be enjoyed cold or carefully reheated in microwave
oregano, basil, and garlic powder (for the crust)
3/4lb raw shrimp (peeled, and deveined, with tailed removed)
½ teaspoon dried oregano
½ teaspoon dried basil
2 garlic cloves (minced)
1 tomato (sliced)
3 fresh basil leaves (chopped)
2 cups mozzarella cheese
¼ cup grated parmesan cheese
½ cup alfredo sauce
Pre-heat the oven to 500 degrees. Lay out the crust on a
pizza pan and sprinkle with top with a little oregano, basil
and garlic powder to taste. In a medium sauté pan over
MEDIUM heat add a little olive oil. Add shrimp, oregano,
basil, and minced garlic cloves. Cook until the shrimp are
about ¾ of the way done (just turning pink). Set aside.
Place the crust into the oven and pre-bake at 500 degrees
for 4 minutes. Remove from the oven and spread a layer of
alfredo sauce over the trust. Top with tomatoes, shrimp
and basil. Top with mozzarella and parmesan cheese. Return
to the oven and bake for 7 minutes.
Serves 4 to 6
Refrigerate remainder
Can be enjoyed cold or carefully reheated in microwave
Monday, July 17, 2017
TO HELL WITH IT!
TODAY IS MY BIRTHDAY AND I'M TAKING IT OFF. Thanks for all the presents folks. No, wait - there weren't any! Now excuse me while I go get drunk.
Sunday, July 16, 2017
Saturday, July 15, 2017
Friday, July 14, 2017
The Thought For Today
"Defining and analyzing humor is a pastime of humorless people." - Robert Benchley
YouTube - George Washington
YouTube - George Washington
It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.
It's funny. It's weird. And it's NSFW. Even if you've seen it before, enjoy it all over again.
Thursday, July 13, 2017
The Thought For Today
My mother used to say, "The older you get, the better you get. Unless you're a banana." - Betty White
World Government of World Citizens
A very, very strange Site for a World Passport!:
"The mandate for the WORLD PASSPORT is Article 13(2) of the Universal Declaration of Human Rights:
The World Passport is a 30 page Machine Readable Travel Document (MRTD*) with alphanumeric code line, scanned-in passport photo and "ghost" security paper with embedded logo, the data page laminated, in 7 languages:
English, French, Spanish, Russian, Arabic, Chinese and Esperanto.
Each passport is numbered and each page contains the World Citizen logo as background. Two pages are reserved for affiliate identifications: diplomatic corps, organizations, firms, etc. There are nineteen visa pages. In the inside back cover, there is space for home address, next of kin, doctor, employer, driving license no. and national passport/identity number. The cover is blue with gold lettering."
"The mandate for the WORLD PASSPORT is Article 13(2) of the Universal Declaration of Human Rights:
Everyone has the right to leave any country, including his own, and to return to his country.
The World Passport is a 30 page Machine Readable Travel Document (MRTD*) with alphanumeric code line, scanned-in passport photo and "ghost" security paper with embedded logo, the data page laminated, in 7 languages:
English, French, Spanish, Russian, Arabic, Chinese and Esperanto.
Each passport is numbered and each page contains the World Citizen logo as background. Two pages are reserved for affiliate identifications: diplomatic corps, organizations, firms, etc. There are nineteen visa pages. In the inside back cover, there is space for home address, next of kin, doctor, employer, driving license no. and national passport/identity number. The cover is blue with gold lettering."
Wednesday, July 12, 2017
The Thought For Today
"Democracy means that anyone can grow up to be president, and anyone who doesn't grow up can be vice president." - Johnny Carson
Welcome to CereProc | CereProc
Welcome to CereProc CereProc
These are the folks that gave the late Roger Ebert back his voice, so to speak. Have fun playing with the demos.
These are the folks that gave the late Roger Ebert back his voice, so to speak. Have fun playing with the demos.
Tuesday, July 11, 2017
The Thought For Today
"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will." - Robert Frost
Rec: Wild Rice Micro Chicken
1 teaspoon salt
2 cups water
1 cup uncooked white rice
1/2 (10.75 oz) can condensed cream of mushroom soup
1/2 (1 oz) package dry onion soup mix
1/2 (6 oz) package wild rice
1/2 (4.5 oz) can sliced mushrooms
1 skinless, boneless chicken breast, cut into bite size pieces
In a medium saucepan add salt to water and bring to a boil.
Add uncooked rice and parboil for 10 minutes (to parboil
is to partially cook by boiling briefly in water). Meanwhile,
prepare wild rice according to package directions (do NOT
drain); set aside. In a lightly greased (Pam'd) 9x13 inch
baking dish combine the cream of mushroom soup and
dry onion soup mix. Slowly stir in the parboiled rice and
cooked wild rice (with liquids). Add the mushrooms and
chicken pieces, mix all together and spread evenly in
baking dish. (If desired, cover and store in refrigerator at
this point.) Microwave on HIGH for 10 to 15 minutes,
stirring every 5 minutes. Cook until chicken is no longer
pink and rice is cooked through.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
2 cups water
1 cup uncooked white rice
1/2 (10.75 oz) can condensed cream of mushroom soup
1/2 (1 oz) package dry onion soup mix
1/2 (6 oz) package wild rice
1/2 (4.5 oz) can sliced mushrooms
1 skinless, boneless chicken breast, cut into bite size pieces
In a medium saucepan add salt to water and bring to a boil.
Add uncooked rice and parboil for 10 minutes (to parboil
is to partially cook by boiling briefly in water). Meanwhile,
prepare wild rice according to package directions (do NOT
drain); set aside. In a lightly greased (Pam'd) 9x13 inch
baking dish combine the cream of mushroom soup and
dry onion soup mix. Slowly stir in the parboiled rice and
cooked wild rice (with liquids). Add the mushrooms and
chicken pieces, mix all together and spread evenly in
baking dish. (If desired, cover and store in refrigerator at
this point.) Microwave on HIGH for 10 to 15 minutes,
stirring every 5 minutes. Cook until chicken is no longer
pink and rice is cooked through.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
Rec: Mandarin Chicken
4 (4 oz) boneless, skinless chicken breast halves
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 (11 oz) can mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4-in. thickness. Place in a greased
(Pam'd) 2 qt. microwave dish. In a bowl, combine brown
sugar and cornstarch; stir in teriyaki sauce, apple juice,
oil and garlic. Drain oranges, reserving juice; set oranges
aside. Add juice to the teriyaki mixture; pour over
chicken. Cover and microwave on HIGH for 8 minutes.
Baste chicken with sauce. Cover and cook on HIGH 3 to 5
minutes longer or until sauce is thickened. Serve over rice.
Garnish with onions and oranges.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 (11 oz) can mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4-in. thickness. Place in a greased
(Pam'd) 2 qt. microwave dish. In a bowl, combine brown
sugar and cornstarch; stir in teriyaki sauce, apple juice,
oil and garlic. Drain oranges, reserving juice; set oranges
aside. Add juice to the teriyaki mixture; pour over
chicken. Cover and microwave on HIGH for 8 minutes.
Baste chicken with sauce. Cover and cook on HIGH 3 to 5
minutes longer or until sauce is thickened. Serve over rice.
Garnish with onions and oranges.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
Rec: Microwave "Fried" Chicken
1 2 1/2 to 3 lb chicken, cut into pieces
1/2 cup butter or margarine
1 1/2 cups (Ritz) cracker crumbs
1/2 cup Parmesan cheese
1/4 cup parsley flakes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in dish that is large enough to dip chicken
pieces. Mix crumbs and seasonings together in a seperate
bowl. Dip chicken into butter and roll in crumb mixture
and place in microwave baking dish. Be sure to put
larger pieces around the outer edge of the baking dish.
Cover with waxed paper and cook on HIGH for 10 minutes.
Turn pieces over, cover and cook on HIGH for another
10 minutes. Test by piercing with a sharp knife and if
more cooking is needed, uncover and cook another 2 to 4
minutes.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1/2 cup butter or margarine
1 1/2 cups (Ritz) cracker crumbs
1/2 cup Parmesan cheese
1/4 cup parsley flakes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in dish that is large enough to dip chicken
pieces. Mix crumbs and seasonings together in a seperate
bowl. Dip chicken into butter and roll in crumb mixture
and place in microwave baking dish. Be sure to put
larger pieces around the outer edge of the baking dish.
Cover with waxed paper and cook on HIGH for 10 minutes.
Turn pieces over, cover and cook on HIGH for another
10 minutes. Test by piercing with a sharp knife and if
more cooking is needed, uncover and cook another 2 to 4
minutes.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Curried Microwaved Chicken
1 apple - peeled, cored, and chopped
1 onion, chopped
2 tablespoons butter
3 teaspoons curry powder
1 (10.75 oz) can condensed cream of mushroom soup
1 cup heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
3/4 cup fresh sliced mushrooms
1 teaspoon paprika
In a microwave safe dish cook the apple and onion in the
curry powder and butter or margarine on HIGH power for
3 minutes. Stir in the soup, cream and salt and pepper.
Place the chicken in an 8x12 inch microwave safe baking
dish and cover with the curry sauce. Sprinkle the top with
paprika. Cover with wax paper and microwave on HIGH
for 30 minutes. Test to see if chicken is done and tender.
If not microwave on HIGH for another 15 to 20 minutes,
checking every 5 minutes or so.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 onion, chopped
2 tablespoons butter
3 teaspoons curry powder
1 (10.75 oz) can condensed cream of mushroom soup
1 cup heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
3/4 cup fresh sliced mushrooms
1 teaspoon paprika
In a microwave safe dish cook the apple and onion in the
curry powder and butter or margarine on HIGH power for
3 minutes. Stir in the soup, cream and salt and pepper.
Place the chicken in an 8x12 inch microwave safe baking
dish and cover with the curry sauce. Sprinkle the top with
paprika. Cover with wax paper and microwave on HIGH
for 30 minutes. Test to see if chicken is done and tender.
If not microwave on HIGH for another 15 to 20 minutes,
checking every 5 minutes or so.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Dirty Rice
2 oz chicken gizzards, rinsed
1/4 lb chicken livers, rinsed and trimmed
1 1/2 teaspoons vegetable oil
1/2 onion, finely chopped
1 1/2 cloves garlic, minced
1 cup uncooked white rice
2 cups chicken broth
salt to taste
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced green onions
Pulse gizzards in a food processor/mixer, then pulse the livers.
Heat the oil in a large saucepan. Saute the onions and
gizzards over MEDIUM heat, stirring constantly, until the
meat begins to brown, about 5 minutes. Add livers and garlic
and cook, stirring constantly, until brown, about 3 minutes.
Add rice and stir until coated with oil. Add broth, salt,
black pepper and cayenne pepper. Bring to a boil, then
reduce heat and simmer. Cover and cook about 20 minutes,
until the rice has absorbed all the liquid. Sprinkle with
green onion and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/4 lb chicken livers, rinsed and trimmed
1 1/2 teaspoons vegetable oil
1/2 onion, finely chopped
1 1/2 cloves garlic, minced
1 cup uncooked white rice
2 cups chicken broth
salt to taste
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced green onions
Pulse gizzards in a food processor/mixer, then pulse the livers.
Heat the oil in a large saucepan. Saute the onions and
gizzards over MEDIUM heat, stirring constantly, until the
meat begins to brown, about 5 minutes. Add livers and garlic
and cook, stirring constantly, until brown, about 3 minutes.
Add rice and stir until coated with oil. Add broth, salt,
black pepper and cayenne pepper. Bring to a boil, then
reduce heat and simmer. Cover and cook about 20 minutes,
until the rice has absorbed all the liquid. Sprinkle with
green onion and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Monday, July 10, 2017
The Thought For Today
"I don't play monsters. I play men besieged by fate and out for revenge." - Vincent Price
Sunday, July 09, 2017
Saturday, July 08, 2017
How To Hack An Electronic Road Sign
Remember - I did NOT tell you to go out and do this. It's just a little something that I found at Jalopnik.
Friday, July 07, 2017
The Thought For Today
"Sex without love is a meaningless experience, but as far as meaningless experiences go, it's pretty damn good." - Woody Allen
THIS IS A DATE WHICH WILL LIVE IN INFAMY!
Yup, it's my wedding anniversary - the THREE years that I was married, were the worst TEN years of my life. Without going into great detail, this is NOT a day to celebrate - it's a day to get VERY, VERY drunk. On that note...
Thursday, July 06, 2017
The Thought For Today
"Humor is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and a sunny spirit takes their place." - Mark Twain
The Generator Blog
The Generator Blog
WOW! This guy has collected hundreds (no, I didn't actually count them) of generator Sites on his Blog. He has Links to generators for just about anything that you can think of. So start scrolling down the page and enjoy.
WOW! This guy has collected hundreds (no, I didn't actually count them) of generator Sites on his Blog. He has Links to generators for just about anything that you can think of. So start scrolling down the page and enjoy.
Wednesday, July 05, 2017
The Thought For Today
"Ah, yes, divorce...from the Latin word meaning to rip out a man's genitals through his wallet." - Robin Williams
Tuesday, July 04, 2017
The Thought For Today
"The flames kindled on the Fourth of July, 1776, have spread over too much of the globe to be extinguished by the feeble engines of despotism; on the contrary, they will consume these engines and all who work them." - Thomas Jeferson
Monday, July 03, 2017
The Thought For Today
"Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die." - Mel Brooks
Rec: Barbecued Shrimp
2 lbs. large shrimp in shell
3/4 cup olive oil
3 tablespoons lemon juice
1/4 teaspoon thyme or oregano
1/4 cup parsley, minced
1 1/2 teaspoons salt
Shell shrimp, leaving tails on. Make marinade by
combining all remaining ingredients. Pour over
shrimp and refrigerate for 1to 4 hours. Place
shrimp on skewers. Grill over white hot coals,
turning once. Cook until brightly pink.
Serves 4
Refrigerate remainder
Can be carefully reheated in microwave
3/4 cup olive oil
3 tablespoons lemon juice
1/4 teaspoon thyme or oregano
1/4 cup parsley, minced
1 1/2 teaspoons salt
Shell shrimp, leaving tails on. Make marinade by
combining all remaining ingredients. Pour over
shrimp and refrigerate for 1to 4 hours. Place
shrimp on skewers. Grill over white hot coals,
turning once. Cook until brightly pink.
Serves 4
Refrigerate remainder
Can be carefully reheated in microwave
Rec: Microwave Sausage Stuffed Peppers
4 green, red or yellow bell peppers
2 cups cooked white rice
1 cup corn kernels, frozen or canned
1/4 cup carrot, shredded
1 cup chicken or pork sausage
2 tablespoons green onion, diced
1/2 cup shredded Monterey Jack or Pepper Jack cheese,
divided
1/2 cup KC Masterpiece® Original Barbecue Sauce
Cut tops of peppers off just below the stem and remove
seeds. Place peppers upright in a microwaveable 8x8 inch
baking dish. Cover with plastic wrap and microwave on
HIGH 5 minutes. Set aside, covered, while preparing
filling. In a large bowl, stir together rice, corn, carrot,
sausage, green onion and 1/4 cup of the cheese with the
KC Masterpiece® Original Barbecue Sauce. Spoon 1/4
of the rice mixture into each pepper. Top with remaining
cheese. Microwave on HIGH 5 to 7 minutes or until
peppers are softened and cheese is melted.
Serves 2 to 4
Refrigerate remainder
Peppers will not reheat well in microwave
2 cups cooked white rice
1 cup corn kernels, frozen or canned
1/4 cup carrot, shredded
1 cup chicken or pork sausage
2 tablespoons green onion, diced
1/2 cup shredded Monterey Jack or Pepper Jack cheese,
divided
1/2 cup KC Masterpiece® Original Barbecue Sauce
Cut tops of peppers off just below the stem and remove
seeds. Place peppers upright in a microwaveable 8x8 inch
baking dish. Cover with plastic wrap and microwave on
HIGH 5 minutes. Set aside, covered, while preparing
filling. In a large bowl, stir together rice, corn, carrot,
sausage, green onion and 1/4 cup of the cheese with the
KC Masterpiece® Original Barbecue Sauce. Spoon 1/4
of the rice mixture into each pepper. Top with remaining
cheese. Microwave on HIGH 5 to 7 minutes or until
peppers are softened and cheese is melted.
Serves 2 to 4
Refrigerate remainder
Peppers will not reheat well in microwave
Rec: New Orleans Barbecue Shrimp
2 pounds large fresh shrimp in the shell (20-24 count size)
1 cup butter
1/2 cup olive oil
l tablespoons minced garlic
1 tablespoon sweet basil (dried will do, but fresh is best)
4 teaspoons salt
1 teaspoon lemon juice
2 tablespoons Worcestershire sauce
5 tablespoons black pepper
toasty French Bread
Melt butter in olive oil. Add all other ingredients except shrimp.
Let sauce stand for at least 15 minutes. An hour or two won't
hurt. When ready to cook, add shrimp to skillet and cook for
10 to 15 minutes or until they are pink all over. Stiring often.
Divide shrimp into individual bowls. Pour sauce over shrimp
and serve with French bread for dipping.
Serves 4 to 6
1 cup butter
1/2 cup olive oil
l tablespoons minced garlic
1 tablespoon sweet basil (dried will do, but fresh is best)
4 teaspoons salt
1 teaspoon lemon juice
2 tablespoons Worcestershire sauce
5 tablespoons black pepper
toasty French Bread
Melt butter in olive oil. Add all other ingredients except shrimp.
Let sauce stand for at least 15 minutes. An hour or two won't
hurt. When ready to cook, add shrimp to skillet and cook for
10 to 15 minutes or until they are pink all over. Stiring often.
Divide shrimp into individual bowls. Pour sauce over shrimp
and serve with French bread for dipping.
Serves 4 to 6
Rec: Curried Barbecue Chicken
2 (2 1/2 - 3 lb.) ready to cook broiler-fryer chickens
1/2 cup cooking oil
1 teaspoon grated lime peel
1/4 cup lime juice
1 tablespoon grated onion
1 clove (minced) garlic
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon pepper
lime slices
parsley
Quarter chickens. Separate wings and drumsticks. Combine
oil, lime, onion, garlic, curry powder, salt, cumin, coriander,
cinnamon and pepper. Place chicken in large plastic bag
set in a deep bowl. Pour marinade mixture over chicken.
Shake. Close bag. Refrigerate 4 to 6 hours, turning bag
occasionally to coat chicken evenly. Remove chicken when
ready. Place pieces bone side down, over medium hot coals.
Grill about 25 minutes. Turn bone side up and grill until
done, 15 to 20 minutes more. Brush chicken with marinade
frequently last 10 minutes. Garnish with lime slices
and parsley
1/2 cup cooking oil
1 teaspoon grated lime peel
1/4 cup lime juice
1 tablespoon grated onion
1 clove (minced) garlic
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon pepper
lime slices
parsley
Quarter chickens. Separate wings and drumsticks. Combine
oil, lime, onion, garlic, curry powder, salt, cumin, coriander,
cinnamon and pepper. Place chicken in large plastic bag
set in a deep bowl. Pour marinade mixture over chicken.
Shake. Close bag. Refrigerate 4 to 6 hours, turning bag
occasionally to coat chicken evenly. Remove chicken when
ready. Place pieces bone side down, over medium hot coals.
Grill about 25 minutes. Turn bone side up and grill until
done, 15 to 20 minutes more. Brush chicken with marinade
frequently last 10 minutes. Garnish with lime slices
and parsley
Rec: Barbecue Sauce For Ribs, Steak Or Chicken
4 to 5 lbs. ribs, steak or chicken
3 cups water
1 cup red wine vinegar
1 1/2 cups soy sauce
1 cup brown sugar
3 tablespoons garlic, chopped
6 green onions, chopped
3 tablespoons sesame oil
2 to 3 tablespoons minced fresh ginger
1 to 2 tablespoons honey
2 tablespoons Tabasco sauce
Combine all the ingredients in a large bowl. Stir well.
Arrange ribs, steak or chicken in a shallow glass or
ceramic pan. Do not use a metal pan. Pour the sauce
over the meat. Cover and refrigerate 24 to 48 hours.
Lift the meat from the sauce and place on hot grill.
Use sauce to baste the meat while it is cooking. Always
discard remainder of sauce.
3 cups water
1 cup red wine vinegar
1 1/2 cups soy sauce
1 cup brown sugar
3 tablespoons garlic, chopped
6 green onions, chopped
3 tablespoons sesame oil
2 to 3 tablespoons minced fresh ginger
1 to 2 tablespoons honey
2 tablespoons Tabasco sauce
Combine all the ingredients in a large bowl. Stir well.
Arrange ribs, steak or chicken in a shallow glass or
ceramic pan. Do not use a metal pan. Pour the sauce
over the meat. Cover and refrigerate 24 to 48 hours.
Lift the meat from the sauce and place on hot grill.
Use sauce to baste the meat while it is cooking. Always
discard remainder of sauce.
Sunday, July 02, 2017
Saturday, July 01, 2017
LOVE
A MOTHER'S RESOLUTIONS
1. When I forget to go to the grocery store, I will not boil the macaroni necklaces my children made for me in preschool.
2. When I hear one of my children wake in the middle of the night, I will run upstairs to supervise before he relieves himself in the sink and then creeps into the bathtub to return to sleep.
3. I will pack the kids' lunch boxes the night before so I don't throw in a slab of frozen lasagna as they're running for the bus. "It'll defrost by lunch. If not, you can suck it like an ice pop."
4. I will resist the urge to explain to strangers why my son is wearing winter boots, a bathing suit bottom, and an inside-out and backward pajama top. I will be grateful that he is able to dress himself.
5. I will not tell my children that the Play-Doh dried up just because I don't feel like cleaning up after they use it, even though I know it means I'll spend the evening harvesting the colored stuff from the carpet fibers, chair cushions and the dog's fur.
6. I will always protect the rights of my children, especially their right to remain silent.
7. I will learn to accept the outbursts and tantrums as a part of life. After all, I promised to love my husband for better or worse.
8. When my husband and I go to a restaurant without the kids, I will not roll up his sleeves or move the knives from his reach. I will not accompany him to the bathroom and remind him to wash his hands with soap. If my husband wants dessert at the end of the meal, I will not tell him it depends on his behavior.
9. When I'm tired of hearing "mommieeeeee!" a thousand times each day, I will resist changing my name to "Please pass the spinach" or "TV is boring, I'd rather read."
10. I will develop an ability to have a conversation with an adult that doesn't revolve around labor pains or children's toilet habits. I will feel comfortable in the silence that ensues when neither of us can think of any other topic to discuss or remember we can always discuss the weather.
11. I will be more flexible about children's nutritional requirements by counting the ketchup and green crayon as vegetables.
12. When my children beg for a pet, I will buy them each a hutch for the dust bunnies that have multiplied under their beds. I will let them name each dust bunny.
13. I will count how often I repeat the phrase "You'd better listen because I will not repeat myself", until my children actually notice that I have spoken. I will not raise my voice until I have said it at least that many times.
14. When my kids are older (at least 50), I will explain why they never have any chocolate candy left after Mommy and Daddy "check" their Halloween bags.
15. I will be a good, fair and loving parent to my children. I will provide them with enriching experiences and opportunities. I will give them a solid foundation on which to build a useful life. After all, they may eventually be responsible for choosing a nursing home for me to live out my final days.
1. When I forget to go to the grocery store, I will not boil the macaroni necklaces my children made for me in preschool.
2. When I hear one of my children wake in the middle of the night, I will run upstairs to supervise before he relieves himself in the sink and then creeps into the bathtub to return to sleep.
3. I will pack the kids' lunch boxes the night before so I don't throw in a slab of frozen lasagna as they're running for the bus. "It'll defrost by lunch. If not, you can suck it like an ice pop."
4. I will resist the urge to explain to strangers why my son is wearing winter boots, a bathing suit bottom, and an inside-out and backward pajama top. I will be grateful that he is able to dress himself.
5. I will not tell my children that the Play-Doh dried up just because I don't feel like cleaning up after they use it, even though I know it means I'll spend the evening harvesting the colored stuff from the carpet fibers, chair cushions and the dog's fur.
6. I will always protect the rights of my children, especially their right to remain silent.
7. I will learn to accept the outbursts and tantrums as a part of life. After all, I promised to love my husband for better or worse.
8. When my husband and I go to a restaurant without the kids, I will not roll up his sleeves or move the knives from his reach. I will not accompany him to the bathroom and remind him to wash his hands with soap. If my husband wants dessert at the end of the meal, I will not tell him it depends on his behavior.
9. When I'm tired of hearing "mommieeeeee!" a thousand times each day, I will resist changing my name to "Please pass the spinach" or "TV is boring, I'd rather read."
10. I will develop an ability to have a conversation with an adult that doesn't revolve around labor pains or children's toilet habits. I will feel comfortable in the silence that ensues when neither of us can think of any other topic to discuss or remember we can always discuss the weather.
11. I will be more flexible about children's nutritional requirements by counting the ketchup and green crayon as vegetables.
12. When my children beg for a pet, I will buy them each a hutch for the dust bunnies that have multiplied under their beds. I will let them name each dust bunny.
13. I will count how often I repeat the phrase "You'd better listen because I will not repeat myself", until my children actually notice that I have spoken. I will not raise my voice until I have said it at least that many times.
14. When my kids are older (at least 50), I will explain why they never have any chocolate candy left after Mommy and Daddy "check" their Halloween bags.
15. I will be a good, fair and loving parent to my children. I will provide them with enriching experiences and opportunities. I will give them a solid foundation on which to build a useful life. After all, they may eventually be responsible for choosing a nursing home for me to live out my final days.
Friday, June 30, 2017
The Thought For Today
"Cats' hearing apparatus is built to allow the human voice to easily go in one ear and out the other." - Stephen Baker
IT'S ASTEROID DAY!
QUICK! LOOK TO THE SKIES! Too late, we're all dead.
A global day of education to help protect Earth from asteroids.
A global day of education to help protect Earth from asteroids.
Thursday, June 29, 2017
The Thought For Today
Sucker: "Is this a game of chance?"
WC: "Not the way I play it, no." - W.C.Fields
WC: "Not the way I play it, no." - W.C.Fields
Wednesday, June 28, 2017
The Thought For Today
At one Army base, the annual trip to the rifle range had been canceled for the second year in a row, but the semi-annual physical fitness test was still on as planned.One soldier mused, "Does it bother anyone else that the Army doesn't seem to care how well we can shoot, but they are extremely interested in how fast we can run?"
How To Turn Cheap Vodka Into the Good Stuff
This, and the next Post, go together like vodka and bacon.
Tuesday, June 27, 2017
The Thought For Today
"Happiness? A good cigar, a good meal, a good cigar and a good woman ... or a bad woman; it depends on how much happiness you can handle." - George Burns
Monday, June 26, 2017
The Thought For Today
"If it weren't for electricity we'd all be watching television by candlelight." - George Gobel
Friday, June 23, 2017
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..."
Wednesday, June 21, 2017
FOOD!
A really GREAT animated Site on food and cooking is http://www.8legged.com/. You'll be entertained by Tako the octopus, your host. There are 8 full episodes plus 1 short. Each episode has a complete, REAL recipe. Even if you're not planning to cook anything more complicated than a TV dinner, they're great fun to watch. Especially if all you're having to eat is that TV dinner.
Tuesday, May 30, 2017
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
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
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
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
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.
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.
Sunday, May 28, 2017
Saturday, May 27, 2017
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...)
Friday, May 26, 2017
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."
Thursday, May 25, 2017
Wednesday, May 24, 2017
Monday, May 22, 2017
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.
When it comes to defending your mind, from the government or aliens, you can never have TOO much information.
Sunday, May 21, 2017
Saturday, May 20, 2017
Friday, May 19, 2017
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
Thursday, May 18, 2017
The Thought For Today
"Everything is changing. People are taking their comedians seriously and the politicians as a joke." - Will Rogers
Wednesday, May 17, 2017
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."
"'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."
Tuesday, May 16, 2017
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
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
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
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
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
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
Monday, May 15, 2017
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.
Another generator Site for those with more mundane needs.
Sunday, May 14, 2017
Friday, May 12, 2017
The Thought For Today
"There's no trick to being a humorist when you have the whole government working for you." - Will Rogers
Thursday, May 11, 2017
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
Wednesday, May 10, 2017
Tuesday, May 09, 2017
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
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
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
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
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
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
Monday, May 08, 2017
The Thought For Today
"The human race is faced with a cruel choice: work or daytime television." - Dave Barry
Sunday, May 07, 2017
Saturday, May 06, 2017
Thursday, May 04, 2017
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).
Sunday, April 23, 2017
Saturday, April 22, 2017
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!)
Friday, April 21, 2017
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.
Thursday, April 20, 2017
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.
Wednesday, April 19, 2017
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.
Tuesday, April 18, 2017
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
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
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
Monday, April 17, 2017
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.
Sunday, April 16, 2017
Friday, April 14, 2017
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.
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.
Monday, April 10, 2017
The Thought For Today
"I once wanted to become an atheist, but I gave up - they have no holidays." - Henny Youngman
Sunday, April 09, 2017
Friday, April 07, 2017
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
Thursday, April 06, 2017
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.Wednesday, April 05, 2017
Tuesday, April 04, 2017
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
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
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
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
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
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
Monday, April 03, 2017
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
Sunday, April 02, 2017
Saturday, April 01, 2017
ComputerPranks.com: Downloadable Pranks
ComputerPranks.com: Downloadable Pranks
You never got this from me. Nope, nope, nope, I've never seen it before.
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.
It's just what it says that it is. My favorite is number seven.
Friday, March 31, 2017
The Thought For Today
"Starting in January, couples can actually get married at McDonald's in Hong Kong. I'm not saying those marriages won't work, but when have you been to a McDonald's and not regretted it one hour later?" - Jimmy Fallon
The Death Clock - When Am I Going To Die?
The Death Clock - When Am I Going To Die?
It's Weird Friday and tick, tick, tick, your life is just ticking away. You'ld better check and see how much longer you have. WHOOPS - TOO LATE!
It's Weird Friday and tick, tick, tick, your life is just ticking away. You'ld better check and see how much longer you have. WHOOPS - TOO LATE!
Thursday, March 30, 2017
The Thought For Today
"I wish I had a kryptonite cross, because then you could keep both Dracula AND Superman away." - Jack Handey
How to Spot Your Evil Twin
"Are you the good twin or evil twin? Sometimes just looking for the goatee isn't enough (especially for the ladies). Luckily, Everything Explained Through Flowcharts has you covered! Determine your evilness in this week's excerpt." Via Gizmodo.
Wednesday, March 29, 2017
The Thought For Today
Russia has announced it's holding its annual beauty pageant for nuclear power plant workers. Apparently last year's winner had the most beautiful three eyes they've ever seen." - Conan O'Brien
The Worst Things For Sale
Most of which seem to be for sale at Amazon. And these are VERY bad.
http://theworstthingsforsale.com/
http://theworstthingsforsale.com/
Tuesday, March 28, 2017
Rec: Chicken Merlot With Mushrooms
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6 ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1 1/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese
Rinse chicken, set aside. In a 3 1/2 to 4 or 5 quart
crockpot place mushrooms, onion, and garlic. Place
chicken pieces on top of the vegetables. In a bowl
combine broth, tomato paste, wine or chicken broth,
tapioca, dried basil , sugar, salt, and pepper. Pour
over all. Cover; cook on LOW setting for 7 to 8 hours
or on HIGH setting for 3 1/2 to 4 hours. To serve,
spoon chicken, mushroom mixture, and sauce over
hot cooked noodles Sprinkle with Parmesan cheese.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6 ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1 1/2 teaspoon dried basil, crushed
2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese
Rinse chicken, set aside. In a 3 1/2 to 4 or 5 quart
crockpot place mushrooms, onion, and garlic. Place
chicken pieces on top of the vegetables. In a bowl
combine broth, tomato paste, wine or chicken broth,
tapioca, dried basil , sugar, salt, and pepper. Pour
over all. Cover; cook on LOW setting for 7 to 8 hours
or on HIGH setting for 3 1/2 to 4 hours. To serve,
spoon chicken, mushroom mixture, and sauce over
hot cooked noodles Sprinkle with Parmesan cheese.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Honey Orange Chicken
8 chicken thighs, frozen
1/2 cup honey
1 cup orange juice
2 cup chicken broth
1/2 teaspoon salt
1 tablespoon dry mustard
1 to 2 teaspoon fresh garlic, minced
2 teaspoons soy sauce
1 10 oz. package frozen broccoli flowerets, optional thawed
2 tablespoons cornstarch mixed with 1/4 cup water
Cooked rice
Put the frozen chicken in the crockpot right out of the
freezer. Whisk all other ingredients (except cooked rice,
broccoli, cornstarch and water) together and pour over
the chicken. Turn the crockpot on LOW and cook for 4 to
5 hours. If you desire, you may top with frozen broccoli
flowerets about one hour before the chicken is finished.
Before serving, remove the chicken and broccoli and stir
in the cornstarch mixture. Put crockpot on HIGH until the
broth bubbles and thickens.
Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave
1/2 cup honey
1 cup orange juice
2 cup chicken broth
1/2 teaspoon salt
1 tablespoon dry mustard
1 to 2 teaspoon fresh garlic, minced
2 teaspoons soy sauce
1 10 oz. package frozen broccoli flowerets, optional thawed
2 tablespoons cornstarch mixed with 1/4 cup water
Cooked rice
Put the frozen chicken in the crockpot right out of the
freezer. Whisk all other ingredients (except cooked rice,
broccoli, cornstarch and water) together and pour over
the chicken. Turn the crockpot on LOW and cook for 4 to
5 hours. If you desire, you may top with frozen broccoli
flowerets about one hour before the chicken is finished.
Before serving, remove the chicken and broccoli and stir
in the cornstarch mixture. Put crockpot on HIGH until the
broth bubbles and thickens.
Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Chicken Parisienne
6 medium chicken breasts
1/2 cup white wine (or water)
1 can cream of mushroom soup
1 4 oz can mushrooms, drained
1 cup sour cream
1/4 cup flour
salt, pepper and paprika - to taste
Sprinkle chicken with salt, pepper and paprika. Place in
crockpot. Mix wine, soup and mushrooms until well
combined. Pour over chicken. Sprinkle with more paprika.
Cover and cook on LOW 7 to 9 hours or HIGH for 3 to 4
hours. Remove chicken after cooking time. Mix sour cream
and flour together. Stir into crockpot and cook for 30
minutes. Serve sauce (gravy) over potatoes, rice or noodles.
Serves 6
Refrigerate remainder
Can be reheated in microwave
1/2 cup white wine (or water)
1 can cream of mushroom soup
1 4 oz can mushrooms, drained
1 cup sour cream
1/4 cup flour
salt, pepper and paprika - to taste
Sprinkle chicken with salt, pepper and paprika. Place in
crockpot. Mix wine, soup and mushrooms until well
combined. Pour over chicken. Sprinkle with more paprika.
Cover and cook on LOW 7 to 9 hours or HIGH for 3 to 4
hours. Remove chicken after cooking time. Mix sour cream
and flour together. Stir into crockpot and cook for 30
minutes. Serve sauce (gravy) over potatoes, rice or noodles.
Serves 6
Refrigerate remainder
Can be reheated in microwave
Rec: Lemon Garlic Chicken
2 lbs. chicken breasts boneless and skinless
1 1/2 teaspoons oregano leaves crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper freshly ground
2 tablespoons butter
1/4 cup water
4 tablespoons fresh lemon juice
4 cloves garlic minced
2 teaspoons chicken bouillon
2 teaspoons fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano,
salt and pepper in a small bowl. Sprinkle on the chicken
and pat it in. Fry the chicken breasts until browned in the
butter. Transfer chicken to the crockpot. Add the water,
lemon juice, bouillon, garlic and parsley to the pan. Scrape
any browned bits from the bottom of the pan. Bring mixture
to a boil and pour over the chicken. Cover and cook on HIGH
for 2 1/2 to 3 hours or on LOW for 5 to 6 hours. Add parsley
and baste chicken. Cover and cook another 15 to 30 minutes.
Serve with Rice Pilaf.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 1/2 teaspoons oregano leaves crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper freshly ground
2 tablespoons butter
1/4 cup water
4 tablespoons fresh lemon juice
4 cloves garlic minced
2 teaspoons chicken bouillon
2 teaspoons fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano,
salt and pepper in a small bowl. Sprinkle on the chicken
and pat it in. Fry the chicken breasts until browned in the
butter. Transfer chicken to the crockpot. Add the water,
lemon juice, bouillon, garlic and parsley to the pan. Scrape
any browned bits from the bottom of the pan. Bring mixture
to a boil and pour over the chicken. Cover and cook on HIGH
for 2 1/2 to 3 hours or on LOW for 5 to 6 hours. Add parsley
and baste chicken. Cover and cook another 15 to 30 minutes.
Serve with Rice Pilaf.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Crockpot Chicken And Sausage Gumbo
3 tablespoons all-purpose flour
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
3/4 to 1 lb boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice
(You can skip this if you have premade roux.) In a small
saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes. Reduce
heat to medium-low; cook, stirring constantly, about 8 to 12
minutes or until mixture turns a light red-brown. Place
flour and oil mixture in 3 1/2 to 4 quart crockpot. Stir in
all remaining ingredients except shrimp and rice. Cover
and cook on LOW for 7 to 9 hours. Add cooked shrimp to
the gumbo; mix well. Cover and continue to cook on LOW
for 20 minutes longer. Meanwhile, cook rice according to
package directions. Serve gumbo over hot cooked rice.
Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
3/4 to 1 lb boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice
(You can skip this if you have premade roux.) In a small
saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes. Reduce
heat to medium-low; cook, stirring constantly, about 8 to 12
minutes or until mixture turns a light red-brown. Place
flour and oil mixture in 3 1/2 to 4 quart crockpot. Stir in
all remaining ingredients except shrimp and rice. Cover
and cook on LOW for 7 to 9 hours. Add cooked shrimp to
the gumbo; mix well. Cover and continue to cook on LOW
for 20 minutes longer. Meanwhile, cook rice according to
package directions. Serve gumbo over hot cooked rice.
Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave
Monday, March 27, 2017
The Thought For Today
"Gardening requires lots of water...most of it in the form of perspiration." - Lou Erickson
Because Inquiring Minds Want To Know
Concerning one of the most important things in America, via Gizmodo.
Sunday, March 26, 2017
Saturday, March 25, 2017
Why Working From Home Is Both Awesome And Horrible
In case you missed this on Gizmodo. Wait - you're NOT reading Gizmodo? Now I'm REALLY worried about you.
Friday, March 24, 2017
The Thought For Today
"According to a new study, women in satisfying marriages are less likely to develop cardiovascular diseases than unmarried women. So don't worry lonely women, you'll be dead soon." - Tina Fey
Thursday, March 23, 2017
The Thought For Today
"I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it." — Jack Handey
Wednesday, March 22, 2017
The Thought For Today
"The Postal Service is facing a $7 billion budget short all. So in addition to closing the post offices, they're also raising the price of a first-class stamp. It will now be $4,000." - Jimmy Kimmel
Tuesday, March 21, 2017
The Thought For Today
Rec: Erma Bombeck's Taco Salad
1 head lettuce
1/2 pound ground beef or ground sirloin
2 large tomatoes, diced
1 1/2 cups Cheddar cheese, grated
3/4 cup dressing (your favorite)
sour cream
tortilla triangles
Wash and chop the lettuce. Drain and refrigerate. Put ground
beef in large glass bowl and microwave on HIGH for 3-4
minutes. Drain. Add lettuce, tomatoes and 1/2 the cheese to
bowl. Toss with salad dressing. Divide salad onto 6 plates.
Sprinkle remainder of cheese on top of each serving. Put
1 1/2 teaspoons of sour cream on top of each salad. Serve
with tortilla triangles.
Serves 6
1/2 pound ground beef or ground sirloin
2 large tomatoes, diced
1 1/2 cups Cheddar cheese, grated
3/4 cup dressing (your favorite)
sour cream
tortilla triangles
Wash and chop the lettuce. Drain and refrigerate. Put ground
beef in large glass bowl and microwave on HIGH for 3-4
minutes. Drain. Add lettuce, tomatoes and 1/2 the cheese to
bowl. Toss with salad dressing. Divide salad onto 6 plates.
Sprinkle remainder of cheese on top of each serving. Put
1 1/2 teaspoons of sour cream on top of each salad. Serve
with tortilla triangles.
Serves 6
Monday, March 20, 2017
The Thought For Today
"A recent study has found that more senior citizens than ever are entering college. College faculty says that the seniors are like any other students...except they take Jell-O shots just for the Jell-O." - Conan O'Brien
Sunday, March 19, 2017
Saturday, March 18, 2017
Bunny Suicide Cartoons
It's weird stuff time and the Sarah Conner one is my favorite. Enjoy, and remember - the bunnies are professionals so don't try these at home.
P.S. And you can get the book at Amazon.
P.S. And you can get the book at Amazon.
Friday, March 17, 2017
The Thought For Today
Thus the metric system did not really catch on in the States, unless you count the increasing popularity of the nine-millimeter bullet." - Dave Barry
Swallowing the Camel
Swallowing the Camel And for Weird Friday we have: "The World's Weirdest/Stupidest Conspiracy Theories" They're either very funny or very scary. Maybe even a little of both.
Thursday, March 16, 2017
SPLITREASON.COM - Gear for Geeks and Gamers
SPLITREASON.COM - Gear for Geeks and Gamers
Some fun stuff at good prices. My favorite T-shirt? Zombie Day At The Mall. Though Skynet Development Team is a close second.
Some fun stuff at good prices. My favorite T-shirt? Zombie Day At The Mall. Though Skynet Development Team is a close second.
Wednesday, March 15, 2017
The Thought For Today
"Too bad the only people who know how to run the country are busy driving cabs and cutting hair." - George Burns
Bad Sex Ed
“Someone should start a site where adults share the worst advice they ever got in sex-ed classes as a teen.” - Matt Haughey And here it is. Have a good laugh.
Tuesday, March 14, 2017
Rec: Smoked Salmon And Cole Slaw Donburi
4 cups brown rice, steaming hot
1/2 pound smoked salmon, cut into 1/2 inch cubes
2 cups cabbage, sliced 1 1/2 inches long
1 cup red onion, sliced 1/8 inch thick
1/3 cup carrot, shredded
Simple Dressing
2 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
Mix the Simple Dressing ingredients in a small bowl.
Combine the cabbage, onions and carrots in a separate
bowl. Season with the dressing and toss in the salmon.
Put 1/2 cup of the rice in each serving bowl. Top with
the salmon and vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/2 pound smoked salmon, cut into 1/2 inch cubes
2 cups cabbage, sliced 1 1/2 inches long
1 cup red onion, sliced 1/8 inch thick
1/3 cup carrot, shredded
Simple Dressing
2 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
Mix the Simple Dressing ingredients in a small bowl.
Combine the cabbage, onions and carrots in a separate
bowl. Season with the dressing and toss in the salmon.
Put 1/2 cup of the rice in each serving bowl. Top with
the salmon and vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Microwave Fried Rice Donburi With Shrimp, Tomatoes, And Corned Beef
4 cups steamed rice
1 can (12 oz.) corned beef, cut into 8 pieces (1/2 inch wide)
16 shrimp, shelled and de-veined
2 cups tomatoes, cored and coarsely diced
1/2 cup green peas, canned
1 cup leek, cut 1/3 inches long
Fried Rice Sauce
1/8 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
1 tablespoon water
Combine the Fried Rice Sauce ingredients and mix
with the steamed rice. Divide the rice equally into 4,
1 pint casseroles or small bowls. Place the corned beef,
shrimp, tomatoes, green peas, and leek on top. Place
the bowls on the turn table, leaving the middle empty
and cover with a vented microwave lid. Cook on HIGH
(1200W) for 10 to 12 minutes.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1 can (12 oz.) corned beef, cut into 8 pieces (1/2 inch wide)
16 shrimp, shelled and de-veined
2 cups tomatoes, cored and coarsely diced
1/2 cup green peas, canned
1 cup leek, cut 1/3 inches long
Fried Rice Sauce
1/8 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
1 tablespoon water
Combine the Fried Rice Sauce ingredients and mix
with the steamed rice. Divide the rice equally into 4,
1 pint casseroles or small bowls. Place the corned beef,
shrimp, tomatoes, green peas, and leek on top. Place
the bowls on the turn table, leaving the middle empty
and cover with a vented microwave lid. Cook on HIGH
(1200W) for 10 to 12 minutes.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Microwave Cod And Broccoli Donburi With Teriyaki Sauce
Sauce
1/4 cup soy sauce
1/4 cup sugar
1/8 cup white wine
1 tablespoon salad oil
2 teaspoons cornstarch
4 cups steamed rice
1 lb cod fillets, cut 1/2 by 3 inches
1/2 cup broccoli florets
1/2 cup red bell pepper, cut 1/2 by 1 inch
2 teaspoons sesame seeds, toasted
Mix the teriyaki sauce ingredients in a microwave-safe
cup and stir until the sugar dissolves. Cover with a
microwave lid. Cook on High (1200W) for 1 minute.
In a partitioned microwave-safe dish, place the cod
and half the sauce in one side (1 1/2 quart.) Place the
broccoli and red bell peppers in the other half of the
partitioned dish. Cover with a microwave lid. Cook on
HIGH (1200W) for 8 – 10 minutes. Place cooked rice
in four individual bowls. Spoon the fish and vegetables
over the top of the rice. Add the sauce the fish was
cooked in, to the remaining sauce and pour over fish
and vegetables. Sprinkle toasted sesame seeds on top
and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/4 cup soy sauce
1/4 cup sugar
1/8 cup white wine
1 tablespoon salad oil
2 teaspoons cornstarch
4 cups steamed rice
1 lb cod fillets, cut 1/2 by 3 inches
1/2 cup broccoli florets
1/2 cup red bell pepper, cut 1/2 by 1 inch
2 teaspoons sesame seeds, toasted
Mix the teriyaki sauce ingredients in a microwave-safe
cup and stir until the sugar dissolves. Cover with a
microwave lid. Cook on High (1200W) for 1 minute.
In a partitioned microwave-safe dish, place the cod
and half the sauce in one side (1 1/2 quart.) Place the
broccoli and red bell peppers in the other half of the
partitioned dish. Cover with a microwave lid. Cook on
HIGH (1200W) for 8 – 10 minutes. Place cooked rice
in four individual bowls. Spoon the fish and vegetables
over the top of the rice. Add the sauce the fish was
cooked in, to the remaining sauce and pour over fish
and vegetables. Sprinkle toasted sesame seeds on top
and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Bouillabaisse
For those of you who want to try the Bouillabaisse recipe, but think that 6 servings are too many/few, I say HA! You'll be surprised how fast it'll disappear. But if you use this Link, it'll take you to a Site with the same basic recipe where you can adjust the number of servings up or down. Enjoy!
http://crockpot.cdkitchen.com/recipes/recipetemplate.php?scale=6&mid=28404
http://crockpot.cdkitchen.com/recipes/recipetemplate.php?scale=6&mid=28404
Monday, March 13, 2017
Deano Sez: From the "You Have Too Much Money On Your Hands" Department...
Actually, a small form factor PC with a decent video card would make a great HDTV, paired with decent size monitor and a USB digital TV decoder.....
Sunday, March 12, 2017
Thursday, March 09, 2017
Wednesday, March 08, 2017
The Day Without A Woman
"A Day Without a Woman is a general strike planned for March 8, 2017—International Women's Day—by the organizers of the 2017 Women's March. The strike asks women to not work that day to protest Trump administration policy."
See also: https://en.wikipedia.org/wiki/International_Women's_Day
See also: https://en.wikipedia.org/wiki/International_Women's_Day
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