Wednesday, October 29, 2014

'Tis the season

I'm not arachnophobic.  I generally leave most spiders alone, outside of Black Widows, Brown Recluses and Wolf Spiders.  I don't really have an issue with tarantulas--in fact, I kind of like the creepy little hairballs.


However, when one crawls up out of the defroster and starts running around on my dashboard at 70mph, I don't like 'em that much.  Yes, a bit of a freakout occurred, I pulled over and commenced swatting at him, and he lost a leg before disappearing down the vents again.  Hopefully he left the premises, or at least died quickly.  It was only an adolescent, and I kind of feel bad, but you scare the humans at your own peril, dude.


Funny how this has never happened to me before, and now, right around Halloween?  Try and tell me I didn't just get punked by God.  :)

Tuesday, July 29, 2014

A dose of truth

Guys, are you desperately trying to get laid, without success?  Or, maybe you're successful in your endeavors, but it just doesn't seem to be satisfying?  Heed the words of this gentleman:


If you want to get laid, reverse this concept and instead, choose to be a gentleman. It pays dividends in the long haul. Everyone is trying to get laid. In fact, most girls are completely aware of this stereotype. Do you know what will throw her for a loop? Well, I believe a guy who genuinely desires building a connection, as opposed to getting laid will be different. 


I know, I know. I completely get it. To have sex with 1,000 women sounds like winning the sexual lottery, ten times over. In case you have never heard the saying, pardon my French, but I cannot count the number of times I have heard that new p**** is better than old p****. However, I will tell you from personal experience something many will have difficulty understanding, unless they have discovered a love such as mine: the mere sight of my wife’s hand gliding through her hair is an act, which eclipses all of the body exploration experiences from my past. Her hair stroke drives me that crazy. 


How is that possible? Every gesture she makes and her very presence triggers a positive memory. With this memory, I enter a sense of euphoria and while in this state, I am always in a mental realm of arousal. In this state, there is no other sexier, more beautiful and able to trigger a similar reaction. In summary, I will agree that having sex with 1,000 women sounds epic, but it pales in comparison to being in love with my wife.


I am no gentleman.  I've been around the block...let's just say, a lot.  So I can tell you from experience that this guy is spot on.  Being with one woman whom you truly love more than anything, beats banging a thousand women that you really didn't care much about when all was said and done.

Monday, May 12, 2014

Time flies...!

Mea culpa, I haven't been keeping up on this blog as much as I wanted.  But I had to share my 3rd Anniversary gift:



For those who don't know, Cardhu is the base of every Johnnie Walker blend.  It's a truly awesome whiskey, and my lovely wife sought it out for me just to be that wonderful.

(As an aside, part of why I haven't been updating is that I couldn't post pics for the longest time.  I figured out that I have to use Chrome, whether I want to or not.  Grr.)

Midlife Crisis





Yep...after riding Jap bikes for almost 30 years, I finally did it...I'm a Harley boy now.  '97 Dyna Low Rider with 11,000 on it for $5500.  Pretty nice score!

Friday, December 6, 2013

When Gleeks go off

Yes, Jen's a Gleek.  But the way the show's gone downhill lately has her about to give it up.  Especially tonight's episode.  I'm sitting at the computer and I suddenly hear:

"Omigod!  You didn't just jump the shark...you jumped a whole mess of sharks!  And then got torn apart and eaten!"

Is it possible to actually sprain something laughing?

Sunday, October 27, 2013

Mashed Cauliflower and Cajun Parmesan Chicken

Let's have dinner! 

I got the original mashed cauliflower recipe from Albert Burneko at Foodspin.  He cusses a lot, but that's because he's one of those East Coast city boys who's trying to compensate for the fact that he actually lives there by choice.  Whatever--the dude can cook.  I've tweaked his recipe a little because that's how I roll.

I started with orange cauliflower, since it was on sale, tastes the same, and has lots of that Beta Carotene that us old folks need in order to put off the day when we run our Cadillacs into the side of a building because we didn't see it.  On top of that, you'll need whole milk, or heavy cream, or evaporated milk(which I went with).  Also, a heapin' helpin' of cream cheese, some black pepper, a whole mess of grated Parmesan and a couple of tablespoons of minced garlic because, garlic.  Preheat the oven to 400.



The first thing to do is shave all the leaves and trunk off the cauliflower(which I swear has been genetically altered to be fully half leaves and trunk), and then chop it up into sections, which will reduce your steaming time.  I realized, just before I started, that I did not, alas, have a steamer pot.  However, I do have an electric wok, a large pot screen and some water, so with a bit of redneck engineering, I had it steamed in a little under 30 minutes.





Now, let's toss our steamed cauliflower in the blender with the rest of the ingredients:  about a cup of milk, 1/2 cup of Parmesan, a dusting of black pepper, a pinch of salt and the garlic.  Blend to a smooth consistency and pour into a baking dish.  Break out some grated mozzarella or whatever cheese crust you fancy, and top your cauliflower with a layer of cheese, a bit more black pepper and a drizzle of olive oil.  Bake about 20 minutes, or until the surface starts to brown and bubble.





(Sorry about some of the blurry shots--my camera's apparently decided to be slow on the uptake at random.) 

Now the Cajun Parmesan Chicken.  Ramp the oven up to 450, and break out your chicken.  I'm using tenderloins, but any Boneless Skinless Chicken Parts will do.  You'll need some grated Parmesan, some bread crumbs of some sort--Panko, Italian, Plain, whatever--and Boar's Head Remoulade, which I picked up at Fry's one day and decided I'd better do something with.



(Ignore the beer, it has nothing to do with the recipe...it was what I was drinking when I put all this together.)  Mix equal parts Parmesan and bread crumbs.  Coat your chicken with the remoulade, dredge it in the bread crumbs, and toss it on a lined baking sheet.  Bake 15-20 minutes.

Jen gave it a thumbs-up, and we definitely have leftovers on the cauliflower, which will give us side dishes for the rest of the week.