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|Monday, June 3rd, 2013|
|Sunday, March 31st, 2013|
|Tuesday, March 5th, 2013|
|Monday, February 25th, 2013|
|WINTER IS COMING
What movie title is best for today and tomorrow's weather here in the Plains?
Snowmageddon II: The Whitening
Snowpocalypse 2: Wrath of God(ess)
Snowminator 2: Shovelment Day
Blizzard of Oz, Part Deux: Revenge of the Flying Monkeys
Feel free to suggest your own.
|Friday, February 22nd, 2013|
|Snowy Daze ....
My Kansas peeps are still a bit put off by the storm. To them it was a worst-in-half-century snowfall. My Colorado peeps are chuckling. To them it was Thursday in February.
Having learned winter driving in the New Mexico and Colorado high Rockies and having a very capable 4wd vehicle, to me it was just a lot of fun to have the day off and help out neighbors who needed to get to the store or pharmacy. A foot of snow didn't bother the GX at all.
|Monday, December 31st, 2012|
|Another year? Where'd it go?
And the annual New Year's Eve appetizers-as-dinner menu for 2012 is ...
Olives and peppers and artichoke hearts and roast garlic, marinated.
Steamer clams in garlic butter.
Smoked oysters and mussels.
Icelandic capelin caviar and smoked salmon with toast points or water crackers, with the usual sides of sour cream, chopped onion, chopped egg, and capers.
Bacon-wrapped broiled Gulf shrimp & steamed/chilled Gulf shrimp with lemon and cocktail sauce.
Assorted salamis, cheeses, pate and crackers.
Fresh-baked baguette, sliced.
Hummus with pinons and herbs.
Fresh guacamole (I make).
Fresh salsa (I make--roasted tomatoes and Hatch chiles with a little salt and vinegar, no frills)
Pita and tortilla chips
Assorted sweet stuff that I let others worry about because I really don't eat much sugar.
Assorted boozes, champagne for midnight, sparkling juices.
Fresh-ground espresso so that I am awake at midnight to drink some champagne.
And tomorrow's only scheduled menu items are, as always, black-eyed peas cooked with ham hock, with turnip greens and rice and cornbread.
Stay safe out there, folks.
|Thursday, October 4th, 2012|
|Hope this is true ... Naked Eyeball Astroporn!
C/2012 S1 comet heading toward Earth could outshine Moon in 2013
Russian astronomers have discovered a new comet C/2012 S1 hurtling toward Earth. Astronomers say that the comet, a two-mile-wide lump of ice and rock, may be the brightest in history and may shine brighter than the Moon when it passes close to the Earth.
According to Space.com, Vitali Nevski and Artyom Novichonok of the International Scientific Optical Network (ISON) near Kislovodsk, Russia, discovered comet C/2012 S1 (ISON) on 21 September via images taken with a 40-centimeter reflecting telescope. The International Astronomical Union's Minor Planet Center in Cambridge, Massachusetts confirmed the discovery and announced it on 24 September.
|Monday, February 20th, 2012|
|Ruh roh! Rot Rod!
You find the oddest things in the dark depths of antique stores ...
|Saturday, December 31st, 2011|
Tonight's "stay-at-home and avoid the Amateur Night bumper-cars and the breathalyzer-dodging tournaments" menu:
Stone crab claws
Bookbinder's cocktail sauce for the above
Smoked salmon (lox-style) with sour cream and capers for garnish
Whitefish roe "caviar" with sour cream and capers for garnish
Bacon-wrapped teriyaki venison cubes with apple or pear chunks, slow-smoked
Steamed mussels in garlic butter
Cognac peppercorn pate
Fresh-baked crusty French bread
Assorted cheeses, pickles, olives
Hummus with pinons and roasted red peppers with pita chips
Crudites and dip
Assorted crackers for all the above
Baby cream puffs and petit fours
Booze (assorted, champagne for midnight toast mandatory)
Except for the venison & mussells, note that prep is pretty darn minimal and can be largely done in advance. Plate it, put it out there. And all the cold food will easily keep for nibbling tomorrow, thereby avoiding New Year's Day cooking past the traditional rice, black-eyed peas, greens, and cornbread.
|Saturday, July 16th, 2011|
|Monday, January 10th, 2011|
|Wednesday, December 22nd, 2010|
|Tuesday, July 13th, 2010|
|Friday, February 5th, 2010|
|Friday, December 25th, 2009|
|Tuesday, December 22nd, 2009|
|why crime scene tape should always be in your travel kit...
...because sometimes you run across scenes like these that really call for it.
Really, poor Santa looks like he was dumped from a moving vehicle after a final failure to pay his loan shark. If I had had crime scene tape in the car, you can bet it would be in the photo. And left behind to amuse the homeowner.
|Monday, November 30th, 2009|
Yes, it's an extremely rare and highly collectible Tully Post!
It's the Monday after Turkey Day, and there you are with a pile of fragmented bird bits, half a bag of mashing taters starting to grow more eyes than a Lovecraftian Elder God, and the garbage pickup day approaching. Don't throw that stuff out. Use it. MAKE TURKEY HASH. No, not the kind of Turkey Hash you remember from college. We're talking food.
This ain't haute cuisine
, so don't worry about a lack of kitchen skills. You just need the basics and the ability to pay attention for half an hour or so. A 12" non-stick fry pan, a plastic spatula, and an ordinary selection of spices. The turkey and taters. A few slices of bacon are a big plus. An onion and/or a bell pepper (any color) would be nice, but not necessary.
First, put a few tablespoons of cooking oil in the pan and put it on the stove at medium heat. Then slice about four or five medium-size white or red taters into 1/2" slices, then chunk the slices into whatever size chunk you like, tossing them in the pan as you go. Sprinkle a teaspoon or so of Cajun Spice over the taters. You want to get them lightly browned on one side while you chop up your turkey bits into similar size chunks. If you don't have any Cajun Spice then fake it with a half teaspoon (tsp) of chile powder, and a quarter tsp each of salt and black pepper. If you have some celery seed, add a quarter tsp. (If using celery salt instead of seed, an 1/8th tsp max, or two largish pinches.) If you have onion and bell pepper, add about half a smallish onion and/or half a bell pepper (chopped) to the taters. If not, toss in some garlic powder and onion powder. But you can get by with just salt and pepper if need be. SRSLY. It'll still taste fine.
Set the turkey aside and chop up about four slices of bacon into similar size bits. Add the bacon to the taters, and turn every five minutes. When the tater chunks are getting browned on all sides, add the turkey chunks. Leave it run for five minutes, then flip and do it again. Add a bit more oil if need be. Continue until your taters are crunchy on at least one side, by which time your bacon bits are also crunchy. Serves two hungry people, three ordinary people. Top with over-medium or poached eggs to stretch it into more servings, if you like.
Beats the hell out of a full week of sandwiches made with gradually drying-out turkey, or tossing that half-bag of taters 'cause you're tired of the growing eyes staring at you. You don't wanna be staring back at those with Xmas heaving into sight.
|Tuesday, October 13th, 2009|
It seems like there really should be a Giant Wooden Rabbit involved here
That, or a horror film jointly produced by Sam Raimi and Hugh Hefner.
|Sunday, September 27th, 2009|
|Saturday, July 11th, 2009|
Just on a whim...
A 1 lb game hen, split up the back and flattened. A piece of garlic inserted into each breast side and leg quarter, followed up with a dash of cumin, a pinch of chipotle powder, and a squirt of olive oil. Skin brushed with olive oil and dusted with one of my own meat rubs, based on the Dr. Paisley's™ Reasonable Chili Powder. Roast at 350 until skin crispy and internal temp right, about an hour. Serve up with Mexican fried rice.
Could be jarringly odd, might not be something I want to repeat, but pretty well guaranteed not to suck.