The Watering Hole: Saturday, October 16, 2010 – Saturday Morning Cartoon: Cashocracy!

Another awesome animated cartoon from Mark Fiore!

Click on above graphic to view at source.

This is our Open Thread. Please feel free to add your thoughts on this, or any other topic that comes to mind.

164 thoughts on “The Watering Hole: Saturday, October 16, 2010 – Saturday Morning Cartoon: Cashocracy!

  1. It is cold and windy here and I made some chicken stock last night. Seems like a good day for soup. looking for ideas. Post your favorites….

  2. Hi dbadass…
    here’s an idea.

    Green Chile Chicken Soup Recipe
    1/2 cup butter
    3/4 cup all-purpose flour
    2 cups milk
    3 cups chicken broth
    2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
    1/2 to 1 1/2 cups chopped green chile peppers
    salt and pepper to taste
    1 pinch garlic powder
    In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer. Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
    Serves 6

    Please note the wide range of green chili to add.
    You might have to cut back on the broth or milk so as not to be too soupy.
    And be careful…

  3. Sounds good, Raven. One could use a variety of peppers to vary the heat and taste a bit.

    I’ve discovered Pepperidge Farm Puff pastry dough. Since I am in no way a baker, it is nice to have a store bought goody to play with. I’m working on what to use to stuff them with. I’ve had them with a mix of chopped cranberries, blueberries and cream cheese for a desert type pastry. Now I’m looking more towards crab, some sort of veggies and a mild cheese. I have some Gorgonzola.

  4. Raven:
    I recently went on a goose chase after a red headed woodpecker. Turns out we didn’t find it but in doing so we managed to miss a golden eagle. Not our finest hour.

    I use it as a top for all variations of “pot pie”

  5. I agree about the peppers, hoodathunk.
    Personally I can’t handle too much of the green chilis, I overdid it when I first moved here.

  6. db, I like that idea. And I have some venison tenderloin in the freezer. Hmm, need to get some red wine.

  7. Raven, I like the Poblano. It has another name that I can never remember but it is a nice compromise. For the more hardy one can always add jalapeno. And the insane might go with habanero.

  8. The goldens have moved down into the lowlands here dbadass, there are two that I see regularly.
    Heading out this afternoon for the Bosque NWR, no cranes or geese yet, the ducks are starting to filter in. The aplomado falcons are regular visitors now, hope to see them.

  9. The same chilis that were green a couple of months ago are now the most glorious and luminous red.
    I love ’em…………

  10. dbadass “It is cold and windy here and I made some chicken stock last night. Seems like a good day for soup. looking for ideas. Post your favorites….”

    Here’s a soup I made regularly during the summer I was chef at Hannagan Mountain Lodge in AZ. As one woman was overheard to remark, “I don’t even like mushroom soup, and I’m going back for my third bowl!”

    This recipe is pared down from the dining room version, but it comes out the same. I specify Knorr bouillon cubes because to me they’re the best. Other labels will work, however.

    Creamy Mushroom Soup

    Ingredients to make 6-8 servings

    Part A
    1/2 cup pearled barley
    4 cups water
    2 Knorr bouillon cubes, beef

    Part B
    2 cups chopped carrots
    2 cups chopped celery
    2 cups chopped sweet onion
    3 oz fresh shiitake mushrooms, stems removed, caps sliced
    6 oz fresh brown mushrooms (“Baby Bellas”) sliced
    1/2 tsp dried/crushed oregano leaves
    1/2 tsp dried/crushed marjoram leaves
    1/2 tsp dried/crushed thyme leaves
    OPTIONAL: 1 cup cooked (and strained/washed) black beans
    3 cups water
    2 Knorr bouillon cubes, beef

    Part C
    4 Tbsp melted butter
    4 Tbsp white flour
    1 cup reserve broth from Part A, above
    1/2 cup sour cream
    1 Tbsp Dijon mustard
    1-2 Tbsp chopped fresh baby dill (or 1 Tbsp dried chopped dill weed)

    Simplest way is to use a pressure cooker. A large and deep saucepan will work well, but cooking times will be substantially longer.

    Combine Part A ingredients in cooker or pot, cook till barley is soft and starting to fluff (about 30 mins in pressure cooker). Carefully reserve about one cup of the broth and set it aside. Then add all of Part B ingredients, return to heat, cook (under pressure) for about 20 minutes, or in regular pot until carrots have softened nicely.

    Meanwhile, make the roux:
    Part C ingredients: Melt the butter in a small skillet or saucepan, whisk in the flour till smooth, cook over med heat, stirring, for a minute or two, until the mixture bubbles. It should be creamy smooth, add a little butter or flour to adjust if necessary. Remove from heat and stir in the reserved broth, then the sour cream, the mustard, and the dill. Whisk till smooth.

    Finally, add the Part C blend to the pot, stir till smoothly incorporated and blended, return to heat and bring to a soft boil. Stir until the soup starts to thicken, about 3-4 minutes. Remove from heat and allow to rest for five minutes or so, then serve with favorite croutons.

  11. I have never seen golden in the east and only once in the west. It was a major screw up.

    I do a stuffed poblano relleno with hominy, cheddar, and scallions and a roasted tomato adobo that is pretty good

  12. What sort of person doesn’t like mushroom soups? Well other than possibly Zooey but she hates everything…

  13. frugal, IIRC the Knorr bouillon has less salt than many others. I usually use powdered soup bases from my local co-op/health food store.

  14. Here’s my version of Chile Soup. Uses Poblanos and Anchos both.

    (Makes about 4-5 quarts)

    8-10 Poblano chiles, roasted, skinned, seeded, and chopped (about 3 cups)
    2 lbs lean (sirloin) pork, cut into bite-sized pieces
    3 cups chopped sweet (or white) onions
    4 Ancho chiles, stemmed and seeded
    2 cups potatoes, diced
    1 cup celery, chopped
    3 Tbsp olive oil

    Adobo seasoning (see below)
    ½ tsp cumin seeds, skillet toasted and ground
    ½ tsp coriander seeds, skillet toasted and ground
    ½ tsp dried juniper berries, skillet toasted and ground
    ½ tsp dried crumbled oregano leaves, ground, then combined with the cumin, coriander, and juniper above

    1 12oz can of beer
    2 cups beef broth
    4 cups water

    In a pan, layer the pork, covered by Ancho ‘slabs’, covered by 1 cup of chopped onions. Cover and refrigerate overnight.

    Heat the olive oil in a skillet, add the pork and dust liberally with Adobo powder (reserve Anchos and onions, separately); saute until the pork chunks are browned and fully cooked (about a half-hour, with regular stirring). Meanwhile, chop the Ancho chiles and, once the pork is cooked, add to the skillet along with a cup of beer. Stir and simmer for 15 min., give or take; remove from heat and set aside.

    Chop the fresh-roasted, peeled and seeded Poblano chiles (about 3 cups when chopped). Add and gently stir in the spice mixture, then set aside.

    Combine the potatoes and celery in a sauce pan, add two cups of water plus a liberal dusting of Adobo powder, bring to a boil, and cook until potatoes just begin to soften. Remove from heat and set aside.

    To a sufficiently deep pot, add the chile/spice mixture, the remaining 2 cups of chopped onions, the sauteed and seasoned pork, the remaining beer, plus the potatoes, the celery, and their pot liquor. Stir. Add two cups of beef broth plus two cups water, stir again, and bring to a simmer. Serve

    Adobo Seco Seasoning (my version)

    Adobo is, for all practical purposes, a type of seasoned salt; it is also far more complex and far more subtle than are the more typical varieties of seasoned salts on the supermarket shelf. It’s simple to prepare:

    4 Tbsp Kosher or Sea Salt
    3 Tbsp onion powder
    2 Tbsp garlic powder
    3 Tbsp ground black pepper
    1 Tbsp dried (crumbled) oregano leaves
    1 tsp ground cumin
    1 tsp (more or less to taste) ground cayenne pepper
    1 tsp saffron (and/or)
    1 tsp dried citrus zest (orange, lemon, or lime)

    Grind it all up by hand or in a spice grinder. Use it on most everything.

  15. A favorite of mine (I got it at


    — 2 tablespoons vegetable oil
    — 1 pound skinless, boneless chicken breasts, cut into strips (this instruction makes no sense for soup, so I cube the chicken)
    — 1 (1.27 ounce) packet fajita seasoning
    — 1 red bell pepper, cut into thin strips
    — 1 green bell pepper, cut into thin strips
    — 1 poblano pepper, cut into thin strips
    — 1 large onion, cut into thin strips
    — 1 (14.5 ounce) can fire roasted diced tomatoes
    — 1 (15 ounce) can seasoned black beans
    — 1 (14 ounce) can chicken broth
    — 1 dash hot sauce
    — salt and pepper to taste

    — 1.Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

    — 2.Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

    — 3.Season the soup with hot sauce, salt, and pepper to taste before serving.

    I always serve it with corn tortillas.

  16. Oops. In the chile soup recipe, a slight correction. Where it reads, “and bring to a simmer. Serve” it should instead read, “and bring to a boil, reduce to simmer for 10-15 mins. Serve.”

    Gettin’ old’s a bitch.

  17. Hungover and being stared down by a dog

    Couldn’t she at least had the decency to just steal your wallet and leave before you woke up?

  18. I am leaning a little old school. Lots of carrots, taters, celery, and just the right amount of orzo….

  19. the chicken which gave rise to the stock was roasted with Herbs de Provence and is sort of perfumy which is why I am concerned about these excellent but SW influenced ideas.

  20. I can’t get fresh okra without excessive effort and by nature that isn’t my deal. Still I agree okra is good stuff

  21. I would have gone with hot & sour soup, but the herbes doesn’t really lean that direction, either. Some of the posted recipes look like a lot of work!

  22. With the Herbs de Provence I’d be tempted to go wild rice, chopped spinach and cream. Maybe some mushrooms? But the basic would also work well.

  23. Great kitchen talk. Our latest heat wave is just ebbing so the thought of ‘warming soup’ is filed away.
    Do you accompany the soup with fresh bread, scones, or biscuits?

    • Sorry I’m not around. I’m studying for two big exams on Wednesday, and my back is frickin’ killing me.

      Damned computer desk chair…

  24. I’ve been using a cheap dining room chair at the computer since 2006 and last month dropped some coin at Office Depot to get a proper one. Makes a huge difference.

  25. We used to have a savory scone for supper.
    Sweet scones for dessert/tea.


    Proper nourishment will help you study, Zooey!

  26. I usually go local artisan bread becuase I don’t really know shit about baking. I grew up with german rivvles or whatever they are called in my chicken soup and I love matso and all dumplings but I don’t know how to do it myself. I have been having a hankering for chicken n dumplings with if that counts…

  27. “Damn it, stop all the chatter about food!”

    That was the message I got from Auggie a little while ago. He said biking alone for hours on end surviving on trail mix and water is bad enough wiyh out having to see his friends gabbing about food.

    He wanted to know what happened to pokey?


  28. Dragonflies sometimes have trouble with spelling when thinking giving butterflies back rubs.

  29. For any with any talent for baking there is an excellent and easy recipe on smittenkitchen for blue cheese and scallion biscuits. Lots of other neat recipes as well.

  30. Einlauf for Soup

    2 tbs. flour
    1 egg
    salt & pepper

    Mix thoroughly, drop by teaspoon in hot, boiling, rich, clear soup.


    Potato Einlauf

    1 egg well beaten
    3 tbs. grated raw potato
    salt & pepper

    Mix thoroughly and drop in boiling soup. Cook about 10 or 15 minutes.

    Cracker Balls for Soup

    3 tbs. butter
    2 eggs
    a dash each of nutmeg, salt, pepper, ginger, and chopped parsley
    enough cracker crumbs to form into balls.

    Mix together, boil in soup 5 minutes.

  31. The dragonfly certainly gets flustered when the beautiful butterfly is present….
    better tell Auggie to head to potato country and forget going to DC/VA to meet up w/Pokey.

  32. and then there’s this:

    Marrow Dumplings

    1 tbs. marrow
    pinch of salt
    little nutmeg
    some finely chopped parsley
    enough matzoth meal to hold together
    1 egg yolk

    Cream the marrow, add the salt, nutmeg, and the egg yolk. Mix in gradually the parsley and enough matzoth meal to hold together. Wet the hands and roll the mixture into small balls. Add to boing soup and cook 15 minutes.


    All of the recipes are from Epicure’s Delight (1944)

    Let me know if any are interested in
    “Frogs’ Legs Newburg” or
    “Frogs’ Legs in Cream”

  33. ebb, if Auggie had a Harley instead of a Huffy I’m guessing he would entertain that idea.

    Actually its just the “teacher” in him that makes serious students attractive to his own intellect..

    Dragonflies, however, are more hands on in dealing with butterflies. Personally, I like getting a feel for the territory.

  34. dbadass, dumplings aren’t really baking so much (well, sorta) and they’re a great place to start. Quick breads are pretty much all difficult to screw up and should be simple to throw together.

  35. Sorry, but I don’t want to contribute to a bunch of frogs having to ride around on teeny wheeled carts. 😉

  36. Reading the posts from the gourmands here reminded me of this scene from the 1965 movie “The Loved One”:

  37. In 1914 this is what one did to eat

    Health Bread

    2 cupfuls flour
    1 tablespoonful melted Crisco
    2 cupfuls whole wheat flour
    2 cupfuls bran
    1 teaspoonful salt
    1/2 cupful sugar
    1 egg
    2 cupfuls milk
    1 cupful molasses
    1 cupful stoned chopped dates (un-couthful remarks may be made, but that’s up to you).

    2 teaspoonfuls baking soda
    1/2 cupful hot water

    I’m not going to write out the directions.

    [it goes on to impart: This bread is excellent for constipation.]

    from: “The Story of Crisco – Six Hundred and Fifteen Tested Recipes and a Calendar of Dinners”

    This was obviously as ‘solid shortening’ was introduced because the first 21 pages have to extol the virtues and ‘healthful’ ways of using Crisco.

  38. I was ‘raised’ (sotospeak) in my dad’s small town bakery in S. Minn., worked there most of my growing up years. I still make all my own bread, pastries, buns, rolls, pies, allathat. Haven’t bought any supermarket baked stuff for I dunno how many years. It’s so simple to do at home that really I can’t figure out why anyone would ever pay four bucks for a loaf of (last week’s) baked wallpaper paste off the supermarket shelf. Even if I billed my time at $100 per hour, the five or six minutes of labor I expend could barely push the price per loaf up to four bucks! 😉

  39. Living alone has cut into my bread baking considerably. The type of bread I love to bake and eat takes considerably more than five or six minutes and it does not keep well. When I was living with a wife and two kids, a couple of baguettes could disappear even before dinner.

    Last winter I was cranking out cookies a few times a week, which made me (a) very popular at work and (b) 20-30 pounds heavier.

  40. ebb, about that Crisco:

    Two boys, a 13 year old and an 18 year old, were using adjacent urinals when the older boy saw the younger boy staring at him.

    What are you looking at, are you queer or something?

    No, no, I’m just amazed at how big you are. How did it get so big?

    Oh, that’s easy, I rub lard on it every night. Lard makes it grow big.

    Really, will that work for me?

    Yes it will, try it for a couple of weeks.

    About a month later the two meet again in the boys bathroom and the older boy asked the younger how his endeavor was working? The younger boy expressed his disappointment about his lack of growth, and felt it might even be getting smaller.

    Upon further inquiry, the younger one explained that every night just before he got in bed he went to the kitchen and took a handful of Crisco and rubbed on his penis.

    Well, no wonder its getting smaller, I told you to use lard boy, Crisco is shortening!

  41. hooda,

    There was no disrespect to anyone here intended, its just a scene from one of my favorite movies.

    While Saint Augustine is away I can tell you when he was younger people used to tell him he looked like Liberace or Jerry Lee Lewis.

    In this clip from The Loved One Liberace looks very much like Auggie did in his 20’s.

  42. That’s what I figured, pachy but I had to ask. Call it overly sensitive on my part. The number of times in the past I have had my love of cooking sneered at by people I thought were close is too many.

  43. I wear t-shirts, some with social justice issues or causes: yesterday it was ‘Got Kidney?’ about organ donations. Some folk ask and I’m very willing and eager to discuss the need for (all) organ donations.

    Al-righty – I know no gentlemen who visit the Zoo are like this but can you, please, explain why:

    On the occasion I wear the “Arson Task Force”
    S.F.F.D. circling the logo of the fire department –
    the stares are there but no one asks.

    Men stare the most:
    Could it be the gender of the person wearing such and that logo just happens to take up a good portion of the left breast?

    For heaven sake – if you’re going to stare – at least introduce yourself or say something completely stupid… even blithering gibberish would save face for these ‘gents’.

    • On the occasion I wear the “Arson Task Force”
      S.F.F.D. circling the logo of the fire department –
      the stares are there but no one asks.

      I’ll be generous and say they must have guilty consciences. 😉

  44. Hooda

    No, I would never sneer at your or anyone’s love of cooking.

    However, from your recipes and your post on TP where you wrote Czechoslovakia, I’m assuming you are older as opposed to younger. That country is no more. There is now the Czech Republic and Slovakia.

  45. even blithering gibberish would save face for these ‘gents’.

    Something like, Excuse me but if I light myself on fire, would you please investigate?

  46. hooda, that’s where the suave would keep staring and at least ask what S.F.F.D. stood for. (even though the big hint here is ‘Arson Task Force’) ;>

  47. Zooey:

    It was the hair mainly, it fact Auggie still has as much hair as Liberace has in that clip, only now its gray!

    BTY my lovely, could I interest you in a 6-legged back rub?

  48. Pachy, I’m not older than dirt but the difference is minor. And I regret to say I haven’t kept up with geography enough to know which new country Bohemia is part of.

  49. Today I’m fairly safe as I sport “Lake Wobegone Whippets” – that takes up the entire front of the shirt.

    I’m off to see if more herons have arrived. Fortunate the other day to have a great blue fly just six feet in front of me as it landed in the marsh!

  50. Have a good outing, ebb.
    I’ve postponed my trip to the wildlife refuge, it’s 60 miles away and I did enough driving this week, feels good to veg out for a change.

  51. Hooda

    I understand, I perhaps would not have know that had I not been there in ’99.

    Every now and then I don’t recognize this country and have to remind myself what America once was!

  52. Zooey, Florida is where you could really learn about hurricanes.

    A lot of college students come to Florida for spring break, hint, hint.

    My neighbor just invited me over for a beer. I shall return!

    • My dear dragonfly, I learned all I needed to know about hurricanes when I rode out the edge of Camille while living in Gitmo (worse than any full hurricane I ever experienced), and endured five or six of them in the 5 years I lived in Louisiana.

      I learned the best way to deal with hurricanes is to live out west. 😉

      Enjoy your beer!

  53. Coca Cola was wrong. The world goes better with beer. And not that American production soda pop.

  54. I’m back, as is the Brute, 1st comment on the new thread at TP.

    Is the Brute pokey?

  55. And he is gone again. The real secret is don’t reply. Just flag the original comment. Answering the twerps lets them live a bit longer. And they know it.

  56. I like the feature that no reply’s make his comments go away faster.

    Zooey, there won’t be any hurricanes in the spring, (unless Mother Nature decides to change her ways due to man’s disrespect for her).

  57. Ok, time to cook. Browned venison with caramelized onions and sauted mushrooms and spinach in a marsala wine sauce. Reserve the sauce, stuff the puff pastry. Drizzle the sauce on the baked pastry.

    • Hooda, that’s the only time venison has sounded appealing to me. 🙂

      db, I LOVE mushroom soup, so there!

      Pachy, it gets hot in Idaho, but without the humidity. Hmmm, my dad likes Palin, and Pristine is Palin-lite, so maybe… 😉

  58. “Browned venison with caramelized onions and sauted mushrooms and spinach in a marsala wine sau ….”

    Colorado to Wisconsin — no problem, I can hurry. Hold off for ten minutes, ok?

  59. Zooey, I could rent space from my Alma Mater and hold a Climate Change Seminar. Then, like Christine O’Donnell you could add that to your resume. Would dad pay for that?

    I guarantee you’ll learn about how hot you can get in Florida! 🙂

  60. Browned venison with caramelized onions and sauted mushrooms and spinach in a marsala wine sauce.

    Put some puffed pastry and shit on this mofo…

  61. frugal, marsala wine and venison play very nicely together. I usually use a red but marsala seems to be better.

  62. db, I’m going to take off the solid parts to use to stuff the puff pastry. Then play with the liquid to make a sauce.

  63. Tamales (again), asparagus draped with provolone, fresh tomatoes and a couple of Blue Paddles.
    And a Choco-Taco for dessert!

  64. Yeah, Hooda, I’ve used Marsala before in similar sauces — it’s the best. Never tried it with venison, though — bet it’ll be grand!

    Mouth watering here. We’re going to have to settle for fresh rainbow trout in beer batter with a side of Asian slaw plus a pile of parsnip slices, coated in egg then rolled in white cornmeal and baked till moderately crunchy.

    But venison and Marsala sauce — I almost feel sorry for myself!

  65. Maybe I’ll try throwing a couple of prickly pear fruits on the grill, see what happens…

  66. Z: Roll up a hand towel and use it as lumbar support until you can get a real one for your office chair.

    Re: American Beer —
    Its like making love in a canoe, which is to say, it is fucking close to water …

    • Thanks, Gary. I’ve got the towel going, as well as a brand new heating pad.

      My eldest broke the chair last time he was here, so it sits crookedly. I prolly need a new one. I’ll have to use the money I saved up for my trip to Florida. 😉

    • I don’t want to speak for db, but that sounds disgusting, Hooda. Which means it’s probably the best idea ever.

      Personally, I’d mush together equal parts of butter and flour (like a roux, but not melted), and then put little blobs of it into the marsala sauce and keep stirring until the sauce is shiny and the right consistency. I don’t know what that’s called, but it’s yummy.

  67. Hoodathunk wrote:

    I’ve discovered Pepperidge Farm Puff pastry dough. Since I am in no way a baker, it is nice to have a store bought goody to play with. I’m working on what to use to stuff them with. I’ve had them with a mix of chopped cranberries, blueberries and cream cheese for a desert type pastry. Now I’m looking more towards crab, some sort of veggies and a mild cheese. I have some Gorgonzola.

    Take some cooked, diced chicken and mix it with some softened cream cheese and a little softened butter. Scoop the cheese, butter and chicken goo into that puff pastry. Fold the pastry over, pinch it closed at bake in the oven until the pastry is a nice golden brown. Serve the puffs drizzled with a little white sauce and veggies of your choice.

  68. Oh, man, it’s October and the prickly pear fruits are deep red, aren’t they! Sigh. We knew a sacred place in AZ, about 4-5000 feet, where prickly pear perfection coincided with my b-day (one day before the 6014th anniversary of the creation of the earth which happened at 9:00 AM on October 23, 4004 BC, according to a Biblical scholar named Usher). Anyway, given all of that you can see why prickly pear do as they do.

    I think. 🙂

    But I love ’em. Cept for the glochids.

  69. Whomiss, tonite is a venison mix night. With a marsala sauce. I will file your idea for another time. Thanks.

  70. Pull the canoe up on shore Gary.
    Trust me.
    Next time I’ll wrap a towel around the center thwart.

  71. I would love to have the chance to cook with prickly pear! I’m just stuck with puff pastry stuffed with venison, muchrooms and spinach cooked in a marsala sauce. Did I mention I threw some grape tomatoes in at the end as a side?

  72. I’m embarrassed to mention dinner plans here. Suffice it to say there will be no venison, no marsala and no pastry. No trout or slaw.

    There is, however, extremely good American beer.

    And what could turn out to be a very short baseball game.

  73. I’m embarrassed to mention dinner plans here. Suffice it to say there will be no venison, no marsala and no pastry. No trout or slaw.

    No reason to be embarrassed. We felt lazy and ordered a pizza. 🙂

  74. It worked so I will have to put the whole recipe on my blog. Urp.

    Might be interesting with lamb instead of venison.

  75. Seems to be a good season for pitchers.
    Maybe cause all those batters got their steroids cut off.

  76. I’m afraid to look, Zooey. For the third time, refreshing comments on TP has crashed Firefox. Maybe I should open a separate window just for TP.

  77. It always amazes me how certain kinds of trolls will complain about how horrible the site is, how horrible we all are, how we don’t give them good discussion, etc.

    And yet they just keep hanging around.

  78. Barbara Billingsley, who wore a classy pearl necklace and dispensed pearls of wisdom as America’s quintessential mom on “Leave it to Beaver,” has died at age 94, a family spokeswoman said Saturday.


    gummitch, ‘fear the beard’!

  79. Damn it Zooey, on your recommendation I downloaded Chrome and now I can do so much more because I’m not waiting for things to download.

    Its all your fault that I’m now going to enjoy surfing the net even more!

    Keep being the type of person you are and I may have to sin alone tonight with lustful thoughts about butterflies.


    😉 🙂

  80. Hoodathunk, I don’t know if you follow it, but Wisconsin just beat #1 Ohio State 31-18!

  81. Just in from eating bonbons all day!

    In the “better late than never” category, one of my favorite soup recipes:

    Garlic Roasted Eggplant Soup

    3 medium tomatoes, diced
    1 large eggplant (about 1 1/2 pounds), cut in half lengthwise
    1 small onion, cut in half
    6 large garlic cloves, crushed
    2 tablespoons vegetable oil
    2 tablespoons Braggs Liquid Amino
    1 tablespoon chopped fresh thyme or 1 teaspoon dried
    vegetable stock

    Dairy can be added to this recipe, if desired:

    1 cup whipping cream
    3/4 cup crumbled goat cheese (about 3 1/2 ounces)

    Preheat oven to 400°F. Place tomatoes, eggplant, onion on large baking sheet. Brush vegetables with oil and crushed garlic. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant out of “skin” into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups vegetable stock and Braggs mixture; bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

    Working in batches, puree soup in blender until smooth. Add cream or goat cheese to thicken, if desired. Serves 4 . . . Bon Appetite’ 🙂

  82. lass, great to be reading you again!

    I’m filing that soup recipe away for a cold, rainy day!

  83. pachydiplax, the love affair between the dragonfly and the butterfly is, well to put it delicately, unnatural. (not in that respect – you can love any species you desire). I’m just afraid the ‘natural’ world will take over and – once you have tasted the butterfly your love affair is done.
    (dragonflies have been known to dine upon Lepidoptera — making for a very short courtship!)

  84. Slaw, did someone mention slaw? I make a very unique slaw that we call Unabomber Slaw. Here’s what you’ll need:

    Baby Carrots
    Red Cabbage
    Fresh Chopped Parsley
    Garlic Powder
    Carroway Seed
    Red Wine Vinegar
    Safflower Mayonnaise (I prefer Haims Safflower Mayo; you can get it in the organic aisle)

    Rule number one: there are no real measurements: use a ratio system: two parts carrots to one part red cabbage. The parsely should be no greater than your cabbage. Gives it a nice mix of orange, red and green.

    In a food processor, finely chop up your two parts baby carrots.

    In your food processor, finely chop up your one part red cabbage.

    In your food processor, finely up chop your parsely .

    Mix all in a bowl.

    Spoon in your safflower mayo until it reaches that soupy mayo/slaw mixture.

    Add the red wine vinegar until it reaches the tartness you desire.

    Add the dill, garlic and carroway seed to reach a taste you like.

    Let it chill a bit and add more mayo, vinegar and seasonings, if necessary.

    It’s a very unusual slaw, but always a hit.

    The beauty is it’s always different, but always yummy.

  85. whom that sounds like my Mom’s recipe (except she didn’t use garlic powder) also delicious flavor especially the next day. I’ll also file that away – thanks for sharing.


  86. 2ebbandflow, we don’t use too much garlic, but just enough to taste. The beauty of this recipe is that it’s personal and to YOUR liking. We like alot of dill and vinegar with the safflower mayo, but you might like a lot of garlic. Definitely use garlic powder rather than chopped garlic as chunks of garlic just don’t work. And yes, it’s always better after a night in the fridge.

    We like it with bbq chicken thighs….

    Tip and/or Hint: Buy the big jar of Safflower Mayo…

  87. I’m beginning to think there is something seriously wrong with PIP/Brute/MrPee from his crap currently at TP.

    Perhaps his behavior will push TP to ban IP addresses.

  88. No insinuation, pachydiplax, facts me lad, facts.

    Well, ok, maybe not upon your first meeting with the lovely potato land Lepidoptera but urges can only be kept at bay for so long.
    You could be the first generations to make a go of it…
    I’ll keep my talons crossed that is the case.

    Speaking of dragonflies – none of your relatives were about this scudded sky day.

    Lots and lots of Pelicans- looking like B-52s as they came in for a landing on the rocky island in the marsh.

    Cormorants; coots; gulls; great blue herons; snowy and great egrets; phalaropes; canada geese; sparrows; finches; red tailed hawks; kites; kestrels; burrowing owls, meadow larks…
    there must have been a starling conventions as they were on each power tower by the dozens.

  89. pachy, with the new system at TP – you have to be there the moment a troll posts – or it *poofs* goes away never to be seen again. It screws up continuity -not knowing what blathering had been spewed by the parasitic nematode.

  90. Speaking of owls, ebb, I was out walking about 10PM one night last week and came upon an owl perched on a speed limit sign. I was walking toward the sign and saw that there was something on the sign but couldn’t distinguish what it was until I was about 20″ away. The owl remained there, only turning it’s head to watch me, as I walked past.

    I carry my camera when I walk that way now hoping to see it again.

  91. It really is a slow night at TP, it took 25 minutes to poof him away.

    I suspect not replying will only make him worse. I’ll have to tell Auggie to give him a progress report sometime tomorrow. I think Auggie will be in South Carolina by then. 🙂

  92. In a way, I will miss the old days at TP…

    Reading the demise of trolls at the hands of our most capable slayers… It was almost voyeuristic, in a way. Loved reading how they were slapped down.

  93. All,

    In its current reincarnation, Google Chrome is unbeatable. It provides near-instant searches, extremely rapid refresh and access to the most recent eight sites visited with a built-in weighting factor once your habits are established.

    It also remembers your more recent searches based on the characters entered – bolding those in a drop-down list as you enter type in the address text box.

    It is compatible with most ISPs – but some of those can’t seem to deal with it as your default browser – Earthlink is one. I merely installed an additional ICON on my desktop and also invoke Chrome in my start-up command file. I use MS IE for my ISP and mail box. If I have to access a URL from my ISP or its mailbox, I copy the URL and paste it in Chrome.

    The learning curve is about two weeks because old habits are hard to break.

    It hides most of the menu functions under a “Tools” button to the right of the address text box. If you take the trouble to learn the equivalent keyboard combinations, navigation can be quick rapid as no mouse movement is required.

    In a study done about 25 years ago, it was discovered that keyboard navigation was two to three times quicker than with a mouse. There are some dual paths, i.e. F3 for ‘Find’; in the keyboard functions which yield even faster results; (Ctrl+F is equivalent to F3.) Not all of the F-Key functions are supported in all instances which makes it better to learn functions derived from the old WordStar “Ctrl+” combinations.

  94. Auggie’s making good time ;>

    Some of us do what’s called night time ‘drive-by’ birding.
    We happen to have located where some roost at night (that in itself was a grand feat).

    Our downtown pair: one is an academic roosting on a Residence Hall at the University.
    The other on what we call the ‘decorative piece’: a feature that looks like an upside down T that kind of frames a window at a major hotel!

    We have a small group of “Peregrine Paparazzi” who shoot hundreds of photos at a time. They can’t really shoot the night time spots – one of the photographers may be looking into infrared

    It’s quite the scene during the day when three or four of the photographers are present: you’ll see 300 mm; 500 mm; 600 mm and 800 mm.
    (some of us keep wondering which will be the first to break out the big bucks for 1000 mm).
    Then there are those of us who just have 8x binocs and are quite happy to see a bird without having to ‘frame it just right’!

  95. Whom, I’m with you there – on being able to watch the ‘slap downs’ of the trolls on the old system at TP. It was a thing of beauty.

  96. OK, it’s an open topic…

    One of my favorite movies and a twist to WWJD…

    It’s what I live by….

    What Would Joe Do…

    Touching The Void…

    A Nine Minute Trailer… you WILL get the DVD.

    A great story of the human spirit and the will to survive…

  97. Whom, it had been many years since viewing this on PBS. I was totally awe-struck at even them attempting the climb, never mind the ensuing catastrophes. One was compelled to keep viewing – you just had to know what the outcome was
    (having not heard nor read about this before viewing).

    Appreciate your jogging the memory by posting.

  98. 2ebb,

    It’s been a favorite of mine since I saw it on PBS many, many years ago. Joe has since giving up on climbing. He now spends his time hang gliding… Same thrill, I guess, but easier on his bad leg.

    He has also become a pretty good writer. Several good books from him, one being The Beckoning Silence, about his climbs and focusing on his last, The Eiger, bad leg and all.

  99. His survival and self rescue is an amazing feat.
    I like hiking and even some scrambling on rock, but nothing that close to vertical.

  100. Zooey,
    Translated – Dragonflies will make a meal of butterflies, given the opportunity…

  101. (dragonflies have been known to dine upon Lepidoptera — making for a very short courtship!)


    You did read on of my good wishes, didn’t you.

    You could be the first generations to make a go of it…
    I’ll keep my talons crossed that is the case.

    :My suggestion would be to keep a pocketful of gnats and mosquitoes – so whenever the pachydiplax looks hungry, toss a few his way. Of course I’m uncertain how different the ‘amorous’ and ‘ravenous for food’ looks differ.

  102. It seems to be taking a bit of time for the flagged comments to be ‘disappeared’ over at TP.
    pipsqueak is going ballistic that none are paying attention to him.
    Not only bold but very large size font…
    a bit pathetic.

  103. Man cleaning handgun shoots both his 4-year-old son and his mother

    Las Cruces Sun-News

    CHAPARRAL, N.M. – A man accidentally shot his young son and his own mother Saturday morning.
    The man was cleaning his 9 mm semiautomatic handgun when he shot both his 4-year-old son and his own mother, Doña Ana Sheriff’s Department investigator Bo Nevarez said.
    “The grandmother was sitting behind the boy when the gun accidentally discharged striking the boy, continuing through, striking his grandmother in the abdomen as well,” Nevarez said.
    Both victims were taken by ambulance to University Medical Center in El Paso, where they were listed in critical condition Saturday afternoon, Nevarez said.
    The shooter is believed to be a 26-year-old man who identifies himself as a U.S. Army veteran who served in Iraq and a corrections officer, but Nevarez declined to confirm or deny that information.
    In one of the photos on the man’s MySpace profile he is seen showing one of his sons how to hold a small handgun, is titled, “never to [sic] early to play with guns.”
    The case will be forwarded to the 3rd Judicial District Attorney’s Office to determine possible criminal charges.

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