Archive for the ‘General’ Category

My dog Cracker

Posted: January 31, 2017 in General
Tags:

photostudio_1469452472338I’m a bit brain dead today so I’m just going to brag a bit about my dog Cracker which is a Chinese Crested breed, Cracker can be hyper at times and loves to play even if your not in the mood to play he will pester you until you play with him, he is a needy type dog but you can’t help but love him.

Advertisements

Oldest Gorilla in the US Dies in Sleep

Posted: January 20, 2017 in General, What's new
Tags:

coloGoodnight, Colo!

The world’s oldest known gorilla has died peacefully in her sleep, just a month after celebrating her 60th birthday. Colo was born at the Columbus Zoo on Dec. 22, 1956, at a time when little was known about keeping and raising western lowland gorillas in captivity. She was born a preemie, and a zookeeper found her still in her amniotic sac in a zoo enclosure, after having been abandoned by her mother. Thanks to 24/7 attention by her human caregivers, she survived and thrived. Colo was briefly called "Cuddles," but after a naming contest, was given her current moniker, a combination of "Columbus" and "Ohio."

Windows Essentials is gone

Posted: January 11, 2017 in General

Note

Windows Essentials 2012 suite reached end of support on January 10, 2017

Late breaking or other information about Windows Essentials 2012.

Q: Will Windows Essentials 2012 still be available for download?
 
A: Windows Essentials 2012 is no longer available for download.

Q: What happens to my already installed Windows Essentials 2012 applications?
 
A: Already installed applications will continue to work as they do today. There is an increased security risk associated with use of unsupported products past their end of support date.

Can I still use Windows Live Mail?
 
Yes. Though, some email service providers have moved to newer email protocols for improved security and reliability not supported by Windows Live Mail. These email service providers may no longer work.

Are there any recommended alternatives?
 
•Mail is available as a free built-in application for Windows 8.1 and above.
•Photos is available as a free built-in application for Windows 8.1 and above.
•Live Writer is available as an open-source solution.
•One Drive is an inbox feature for Windows 8.1 and above.
•Family Safety is an inbox feature for Windows 8.1 and above.


Note

Already installed applications will continue to work as they do today. However, there is an increased security risk associated with use of unsupported products past their end of support date.

December festive Sangria

Posted: December 30, 2016 in General
Tags: , ,

sangria

December: Vanilla, Starfruit and Champagne Sangria

Lillet Blanc, an aromatic French aperitif wine, enhances the delicate starfruit in this festive sangria. Made with Champagne and vanilla bean syrup, it’s ideal for the holiday entertaining season and also works for wedding showers, birthdays or anytime you want to add a bit of sparkle to the party.

 

Ingredients
3/4 cup granulated suga
1 vanilla bean
2 cups Lillet Blanc aperitif wine
1 cup soda water
2 1/2 tablespoons lemon juice
1 pound starfruit, cut into 1/8-inch-thick slices (about 2 medium)
One 750-milliliter bottle champagne or sparkling white wine, chilled
Gold sanding sugar, for serving
Directions
  • Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.

  • Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.

  • When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.

* Recipe courtesy of Food Network Kitchen

Fluffy Japanese Pancakes

Posted: December 29, 2016 in General
Tags: ,

japaneesepancakesINGREDIENTS

Servings: 4

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve

 

PREPARATION

1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.
7. Enjoy!

I forgot where I found this recipe I’ve had it for a long while, but this is one of my favorites for breakfast or a late night dinner

The blog is going in some new directions

Posted: December 28, 2016 in General, Opinions
Tags:

I have to wonder if the new direction the blog is taking has any real effect, I have many interest, opinions and plenty of sarcasm to go around. I thought adding food recipes that I like would show a better side of me than some ranging psychotic bitch all the time, and for the most part I have picked up some new followers and in turn I found I enjoy their blogs as well. The big but! here is are they simply liking this just to add new followers to their own blog and in a sense I guess all this blogging does in many ways have to use the chain reaction effect to gather followers including myself.

The big difference with me is this is just a personal blog, I’m not a professional any more but just a bored out of my mind person who just loves to blog even when no one is reading it. This blog is and always will be a mix of any and every thing that is in my brain.

Thank you foodie’s who have followed me for the recipes I post they are all ones that I would cook and recommend myself (I have a fascination with Pasty’s in case you haven’t noticed) and none of the recipes are of my own creation and will always give the credit where credit is due. Thank you followers who like my ranting, raging, and sarcastic opinions your my favorite  Punk

Michigan Pasty (Meat hand pie)

Posted: December 28, 2016 in General
Tags: , ,

pasty_meat_pie

When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800’s, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there’s an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that’s slit to allow just enough steam to escape.

INGREDIENTS

  • 3 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening or lard
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pasty) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.