Just in case y'all don't know where I stand.....
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Great beer commercial!!! What would YOU do???
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...and frum "the Way-Back Machine" we've got these two classic songs and movies...
Sunday, October 23, 2011
Saturday, October 22, 2011
Sunday Sundries...
As some of y'all may know, a NASA satellite is due to fall to earth this weekend but scientists just aren't exactly sure where. Well here might be the answer...
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Classes for Women at
THE ADULT LEARNING CENTER
REGISTRATION MUST BE COMPLETED
By Nov 15, 2011
NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL
OF THEIR CONTENTS, CLASS SIZES WILL BE LIMITED TO 8 PARTICIPANTS MAXIMUM.
Class 1
Up in Winter, Down in Summer - How to Adjust a Thermostat
Step by Step, with Slide Presentation.
Meets 4 weeks, Monday and Wednesday for 2 hrs beginning at 7:00 PM..
Class 2
Which Takes More Energy - Putting the Toilet Seat Down, or Bitching About It for 3 Hours?
Round Table Discussion.
Meets 2 weeks, Saturday 12:00 for 2 hours.
Class 3
Is It Possible To Drive Past a Wal-Mart Without Stopping?--Group Debate.
Meets 4 weeks, Saturday 10:00 PM for 2 hours.
Class 4
Fundamental Differences Between a Purse and a Suitcase--Pictures and Explanatory Graphics.
Meets Saturdays at 2:00 PM for 3 weeks.
Class 5
Curling Irons--Can They Levitate and Fly Into The Bathroom Cabinet?
Examples on Video.
Meets 4 weeks, Tuesday and Thursday for 2 hours beginning
At 7:00 PM
Class 6
How to Ask Questions During Commercials and Be Quiet During the Program
Help Line Support and Support Groups.
Meets 4 Weeks, Friday and Sunday 7:00 PM
Class 7
Can a Bath Be Taken Without 14 Different Kinds of Soaps and Shampoos?
Open Forum.
Monday at 8:00 PM, 2 hours.
Class 8
Health Watch--They Make Medicine for PMS - USE IT!
Three nights; Monday, Wednesday, Friday at 7:00 PM for 2 hours.
Class 9
I Was Wrong and He Was Right!--Real Life Testimonials.
Tuesdays at 6:00 PM Location to be determined.
Class 10
How to Parallel Park In Less Than 20 Minutes Without an Insurance Claim.
Driving Simulations.
4 weeks, Saturday's noon, 2 hours.
Class 11
Learning to Live--How to Apply Brakes Without Throwing Passengers Through the Windshield.
Tuesdays at 7:00 PM, location to be determined
Class 12
How to Shop by Yourself.
Meets 4 weeks, Tuesday and Thursday for 2 hours beginning at 7:00 PM.
Upon completion of ANY of the above courses, diplomas will be issued to the survivors.
___________________________
A major Oooops!
____________________________
Classes for Women at
THE ADULT LEARNING CENTER
REGISTRATION MUST BE COMPLETED
By Nov 15, 2011
NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL
OF THEIR CONTENTS, CLASS SIZES WILL BE LIMITED TO 8 PARTICIPANTS MAXIMUM.
Class 1
Up in Winter, Down in Summer - How to Adjust a Thermostat
Step by Step, with Slide Presentation.
Meets 4 weeks, Monday and Wednesday for 2 hrs beginning at 7:00 PM..
Class 2
Which Takes More Energy - Putting the Toilet Seat Down, or Bitching About It for 3 Hours?
Round Table Discussion.
Meets 2 weeks, Saturday 12:00 for 2 hours.
Class 3
Is It Possible To Drive Past a Wal-Mart Without Stopping?--Group Debate.
Meets 4 weeks, Saturday 10:00 PM for 2 hours.
Class 4
Fundamental Differences Between a Purse and a Suitcase--Pictures and Explanatory Graphics.
Meets Saturdays at 2:00 PM for 3 weeks.
Class 5
Curling Irons--Can They Levitate and Fly Into The Bathroom Cabinet?
Examples on Video.
Meets 4 weeks, Tuesday and Thursday for 2 hours beginning
At 7:00 PM
Class 6
How to Ask Questions During Commercials and Be Quiet During the Program
Help Line Support and Support Groups.
Meets 4 Weeks, Friday and Sunday 7:00 PM
Class 7
Can a Bath Be Taken Without 14 Different Kinds of Soaps and Shampoos?
Open Forum.
Monday at 8:00 PM, 2 hours.
Class 8
Health Watch--They Make Medicine for PMS - USE IT!
Three nights; Monday, Wednesday, Friday at 7:00 PM for 2 hours.
Class 9
I Was Wrong and He Was Right!--Real Life Testimonials.
Tuesdays at 6:00 PM Location to be determined.
Class 10
How to Parallel Park In Less Than 20 Minutes Without an Insurance Claim.
Driving Simulations.
4 weeks, Saturday's noon, 2 hours.
Class 11
Learning to Live--How to Apply Brakes Without Throwing Passengers Through the Windshield.
Tuesdays at 7:00 PM, location to be determined
Class 12
How to Shop by Yourself.
Meets 4 weeks, Tuesday and Thursday for 2 hours beginning at 7:00 PM.
Upon completion of ANY of the above courses, diplomas will be issued to the survivors.
___________________________
A major Oooops!
Thursday, October 20, 2011
Some Friday Pot Pourri
Now here be a political commercial I really like......
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...and frum the "Way-Back" machine we have......
...and fer those of you way too young t'remember, this was the ORIGINAL movie "The Thing" frum 1951. I was 7 years old when I saw this and it scared the live'n shot outta me fer quite a few years.
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...and frum the "Way-Back" machine we have......
...and fer those of you way too young t'remember, this was the ORIGINAL movie "The Thing" frum 1951. I was 7 years old when I saw this and it scared the live'n shot outta me fer quite a few years.
How prophetic was this 63 year old cartoon???
I'm sure as y'all watch it you'll see the parallels hapen'n in t'days society!!
Gotta thank my old High School buddy Ken Blanchard fer send'n this along to us.
Gotta thank my old High School buddy Ken Blanchard fer send'n this along to us.
Wednesday, October 19, 2011
Eggplant Parmesean.
Well Sir, its that time of the year to start warm'n up the kitchen oven fer various meals. Now Sir, one of the meals I absolutely love is a great Eggplant Parmesan.
Now Sir, in truth, this particular recipe is kind of a pain in the ass to make, HOWEVER, the end result is well worth the effort.
Eggplant Parmesan
Cookie's Note: **The trick to a great Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking. By doing this the slices absorb all the great flavors of the sauce and spices. Use only good Olive oil for frying!!**
Eggplant Parmesan Recipe
INGREDIENTS
• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28oz can Hunts Garlic & Onion Sauce
• 1 clove garlic, peeled and minced
• Garlic flavored Olive oil (if available to you)
• Freshly ground black pepper
• 1/2 – 1 cup all-purpose flour
• 1-2 cups Panko Italian breadcrumbs
• 4-6 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves
METHOD
1) After peeling the eggplants, cut eggplants crosswise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2) While the eggplant is draining, prepare tomato sauce. Combine minced garlic and Hunts Sauce. Season with salt and pepper (perhaps some sugar to cut the acid) to taste and set aside.
3) When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. Place flour in a wide, shallow bowl, and breadcrumbs in another. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour, then in the beaten egg, then in bread crumbs. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4) Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5) Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6) Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Now Sir, in truth, this particular recipe is kind of a pain in the ass to make, HOWEVER, the end result is well worth the effort.
Eggplant Parmesan
Cookie's Note: **The trick to a great Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking. By doing this the slices absorb all the great flavors of the sauce and spices. Use only good Olive oil for frying!!**
Eggplant Parmesan Recipe
INGREDIENTS
• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28oz can Hunts Garlic & Onion Sauce
• 1 clove garlic, peeled and minced
• Garlic flavored Olive oil (if available to you)
• Freshly ground black pepper
• 1/2 – 1 cup all-purpose flour
• 1-2 cups Panko Italian breadcrumbs
• 4-6 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves
METHOD
1) After peeling the eggplants, cut eggplants crosswise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2) While the eggplant is draining, prepare tomato sauce. Combine minced garlic and Hunts Sauce. Season with salt and pepper (perhaps some sugar to cut the acid) to taste and set aside.
3) When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. Place flour in a wide, shallow bowl, and breadcrumbs in another. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour, then in the beaten egg, then in bread crumbs. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4) Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5) Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6) Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
"Remembering The Brave....."
Back in the early 50's, my brother Bob joined the US Marine Corps and served in Korea during "The Forgotten War". He joined as a teenager and returned home as a man, especially after the landing at Inchon! He later went on to become an Air Force F-4 Phantom pilot over Vietnam, and retired a full Colonel.
Over the years as I served with the Navy Seabees, and in civilian life working with Veterans organizations, I had the pleasure and honor of serving and working with many Marines and "Old Marines", and I have always had the highest respect for "The Corps".
With only one exception whom I recently had the displeasure of working with, all knew the meaning of "Semper Fi" (Always Faithful) and lived their lives as such.
This is a tribute to those who understood the meaning of those words.
Over the years as I served with the Navy Seabees, and in civilian life working with Veterans organizations, I had the pleasure and honor of serving and working with many Marines and "Old Marines", and I have always had the highest respect for "The Corps".
With only one exception whom I recently had the displeasure of working with, all knew the meaning of "Semper Fi" (Always Faithful) and lived their lives as such.
This is a tribute to those who understood the meaning of those words.
Tuesday, October 18, 2011
In all fairness regard'n The Olive Garden flap.
After posting my article on this blog and sending both a copy of the post and a scathing letter regarding my feelings concerning the flap over the American flag issue, I just received this letter from the CEO of Olive Garden.
"Dear Gene:
We are very sorry for any misunderstanding about this issue. We do not have a policy at Olive Garden concerning bringing the American flag into our restaurants. Some members of our team were misinformed about company policy by our corporate office. As a company we take responsibility for that and we regret it. We take pride in how we communicate to our restaurants and we are correcting this so it doesn’t happen again. Like all Americans we have nothing but the utmost respect and admiration for the American flag and everything it symbolizes. In fact, we periodically provide American flag collar pins to our employees to wear while serving guests. We welcome anyone who wishes to bring the flag into our restaurants.
Sincerely,
John Caron
President, Olive Garden"
We'll see John, we'll see...........
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GARFIELD ON THE OIL CRISIS
YOU GOTTA LOVE GARFIELD 'S EXPLANATION -- TOO CUTE & ALSO TOO TRUE!!!
A lot of folks can't understand how we came to have an oil shortage here in our country.
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Well, there's a very simple answer.
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Nobody bothered to check the oil.
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We just didn't know we were getting low.
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The reason for that is purely geographical.
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Our OIL is located in:
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ALASKA
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California
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Coastal Florida
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Coastal Louisiana
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Coastal Alabama
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Coastal Mississippi
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Coastal Texas
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North Dakota
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Wyoming
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Colorado
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Kansas
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Oklahoma
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Pennsylvania
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And
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Texas
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Our dipsticks are located in DC
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Any Questions? NO? Didn't think So.
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