Tuesday, October 31, 2006

The Big Boo

Happy Halloween, freaky people of the ghoulish kind.

Kindly Vampira

to view Flaurella's Halloween slide show or click through the pix one at a time for the explanations and comments.

Unless you are a hooker or a magician, I hope you get fewer tricks than treats.

Booga, Booga.

Friday, October 27, 2006

Giant Naked Spiders

I know.
It's been a while.
I'll try to do better.

I have been too depressed to blog ever since I gave up cooking fish naked. And just so you know, I catch the fish that I cook naked, as well. In broad daylight. In the bright sunshine. Naked. I have to wear a lot of sunscreen on my lady bits. It is much more fun to catch fish naked than it is to cook fish naked. Cooking fish naked can hurt. Now that I no longer cook the fish in the nude, I have no reason to catch fish naked. It's a vicious cycle, isn't it? No wonder I am terribly depressed.

Only a few days until Halloween. Click here for some of the worst, store bought costume ideas from the past. We never bought our costumes. We always made them. I don't think I have ever worn a store bought costume.

Tuck Pup is too raucous and young to wear a costume this year so instead, I offer this one for my pal, Fang. Someone sent this pic to me via email so I don't know who the dog is or to whom to give credit but this pooch looks just like the Fangster.

Here you go, Fang, have mom make you an Affen Spider for Halloween.

We have a couple of those huge spiders so maybe next year, Tucker will be able to dress like this for Halloween, too.

Attack of the Giant Spiders
Attack of the giant spider

Just posted more adorable puppy pictures.
Forgive a proud new mom and go look.

Monday, October 16, 2006

All Dried Up

Apologies for being un-blogged for so long. Real life, work and the wee beastie boy have kept me from posting. And worse, my brain is on over-load so I can't even remember what happened yesterday to write about it.

I have been getting more spam than usual. Those crafty spammers are always coming up with ways to sneak around my filters. My fave spam emails last Friday were from:

Indiscriminate Q. Urethra
Pate H. Fabricating
Crookes R. Ourselves

(I remember only because I wrote them down.)You gotta love a crook that's so up front about it. I won't open their emails but I do giggle over the sender's pen names.

Tucker puppy just brought me a little gift. I think he found it under the love seat in the family room.

Dessicated Frog
FROGGIE went belly up, then dried up.
Notice his little hands.
He was wringing them when he croaked.

Tucker was three months old yesterday.
Latest puppy pix can be viewed here.
Back to the grind.

Thursday, October 05, 2006

Quick, Easy Naked Food

This is Flaurella's solution for little dribs and drabs of leftovers. If you are like me, you end up every few days with a little of this and a little of that. Here's the solution for that little bowl of marinated artichoke hearts, half a fresh tomato and some leftover grilled mushrooms from the steaks the night before.

Thinly slice a crusty baguette (French bread) or a spolette (Italian) or even some Cuban bread, although, I prefer the baguette. Sprinkle a little good olive oil in a hot skillet and add a pat of sweet cream butter. Once the foam subsides, toss in the bread rounds and then flip, coating both sides. Turn down the heat and let them toast in the pan, turning again when the golden.

Assemble all the bits and pieces of leftovers from your fridge. Some things to consider are chopped tomato, minced onions, artichokes, sautéed peppers and onions, crab meat, shrimp, feta cheese, mozzarella, smoky provolone, mushrooms, olives, pimento, capers - just about any interesting leftover that you want to put on your little toasted bread rounds. Consider what tastes good together and put that combination on your little toasts which you have now perfectly browned on both sides. Top with the cheese of your choice and if the toast is hot enough, you don't even need to pop them under the broiler. Right before serving. add some fresh herbs if you have them handy. I love shredded fresh basil on tomato bruschetta and lemon oregano on just about anything.

Plated and ready to serve

Please don't mispronounce the name. Say it like this:

Don't say "broosh-SHET-ah." That is incorrect. When you have the world's best way to use up those little bowls and plastic keepers of bits and tads of leftovers and produce, you should pronounce what you made correctly.

Bruschetta Closer
Closer View. Click photo for notes.

Quick and easy, versatile Bruschetta is one of our favorite appetizers. Don't be afraid to experiment. I often buy extra baguettes and cut them into shorter pieces and put them in large ziplocks in the freezer so that I always have a little bread ready to slice, fry and top with leftover goodies, Italian style.

And before you ask: yes, I cook this stuff in my kitchen and yes, I take a quick picture before we chow down. No, I probably won't ever share pictures of me cooking these topless. Mangia!

Wednesday, October 04, 2006

Aging Pervert

It's early evening, about 7:45. We still haven't eaten because we have a new puppy and dinner is running late. It's almost dark but not quite.

W4D is standing near the Hoosier cabinet, like a statue, staring at the wall or maybe the window or at some canned tomatoes in the Hoosier. Hard to tell.

I watched him for about 30 seconds and he didn't move. He was trance-like and it worried me.

"What's wrong? Why are you standing there, like that?"

After about a 10 second pause, he finally answered me.
"I was just thinking."

"Thinking? THINKING? You were just thinking? Good Lord, I thought you might be having a stroke or something."

"I'll show you the kind of stroke I was thinking about."


W4D and the Maiden
Some pervert. obviously enjoying himself with
a naked lady who has duct tape around her waist