New Weekly Menu and Cats Suck Are Assholes

I really like lists.  If helps to feel like you have some degree of organization to stuff and gives you a sense of accomplishment when you can check something off your list.  I’ve been way less organized than I prefer with my grocery shopping.  Lately, I’ve just been going in willy nilly.  I need to get back to better planning and coupon usage.  Enter a new dinner strategy and list! 

Soupy Sundays

Mexican Mondays

Tangy Grilling Tuesdays

Whatever Wednesdays

Tasty Italian Thursdays

Crock Pot Fun Fridays

Sporty Appetizer Saturdays

With this new snappy list in hand, I’ll start planning a monthly menu!

That said…here’s a cartoon for you.

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Moonshine Morning

I spent the morning making an old-fashioned moonshine still…only I’m not going to make moonshine (or maybe I am).  I actually made a still to purify hydrogen gas.  It is important to have a nice clean highly flammable gas when attempting a little science at your home close to the propane tank as you grill steaks. I’m guessing I might have been one of few people doing that this morning.  At any rate, I’m taking my “still” to after school today and blowing up a balloon with hydrogen.  Then I’ll light it on fire and blow it up.  I think the kids will appreciate that and, as an extra bonus, I’m thinking it will scare them enough to behave for at least a few hours.  If that doesn’t work, I’ll just eat a bunch of onions, get in their faces and reenact scenes from A&E’s Beyond Scared Straight or scenes, acting as the drill sergeant, from Full Metal Jacket.  I might just do that anyway for my own amusement.  Life is too short to not jump at opportunities to terrify children.

At any rate as I was researching a design for my hydrogen still, I discovered that you can buy a moonshine still on eBay.  I guess I didn’t realize, since prohibition was repealed and all, that one might wish to acquire a moonshine still.  I also discovered this picture.  I was really impressed with this seller’s subtle marketing strategy.

Slow Cooker Smoky Bacon and Horseradish Dip

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Slow Cooker Smoky Bacon and Horseradish Dip

Ingredients

1 clove garlic, finely chopped

1 small onion, finely chopped

1 package (8 ounce) cream cheese, cubed

2 cups shredded Gruyere cheese (8 ounces)

1 cup half and half

8 slices peppered smoked bacon, crisply cooked and chopped

2 tablespoons cream-style horseradish

1/3 cup chopped fresh parsley

French or herbed bread cubes, if desired

Water crackers, if desired

Preparation

Mix garlic, onion, cream cheese, Gruyere cheese and half and half in 1 ½ quart slow cooker.  Cover and cook on low heat setting 2 ½ to 3 hours or until mixture is hot.  Stir in bacon, horseradish and parsley.  Cover and cook on high heat setting about 15 minutes or until mixture is hot.  Serve with bread cubes or crackers for dipping.

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The Creature from Surfin USA - "True" History Tuesday

Brian Wilson is often credited with being the brain behind The Beach Boys.  “True” History Tuesday scholarly researchers actually uncovered that the true genius behind the scenes was The Creature from the Black Lagoon.  The Creature was leading a listless existence after the success of his movies in the 1950s.  He spent his days surfing, moaning, staggering and eating hot dogs.  Creature met Brian Wilson at a hot dog stand.  Initially, Wilson was terrified, but then came to really respect the Creature.  Wilson talked to Creature about his band.  At that time, they were called the Fish Faces.  This was insulting to The Creature who had dealt with a lot of bullying in the Black Lagoon.  He suggest Wilson’s band be called The Beach Boys.  Wilson was impressed.  As The Creature left their meeting to enter the water and find a swamp, he promised to write some songs for the band.

At their next hot dog eating meeting, The Creature presented the following songs to Wilson:  Surfin’ USA, Surfin Safari, Surfer Girl, Little Deuce Coupe, Be True to Your School, In My Room, I Get Around, Help Me Rhonda and California Girls.  Wilson was ecstatic.  He asked The Creature to join the band.  Sadly, The Creature declined in favor of continuing to surf, moan, stagger and eat hot dogs.

Sweet Potato Biscuit and Letting Go

I’m not sure there is anything harder than coming to the realization that no matter what you do you can’t save someone from themselves.  I firmly believe that family, friends and loved ones should be loved unconditionally…up to a point.  I do have a condition when it comes to watching someone destroy themselves.  It is just hard to know what that line really is and when is the right time to be the better friend by walking away from the situation.   All you can really do is hope that one day they will truly want to change.  The joy and pride in seeing someone you care about finally figure out that they are the only person in charge of their own happiness is immeasurable.  It just can be difficult when you can’t help them see what you already know to be true. 

On a lighter note, this morning we had sweet potato biscuits.  I highly recommend trying it!

Paula Deen’s Sweet Potato Biscuits

Ingredients

1 ¼ cups all purpose flour

2 heaping tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

¾ cup mashed cooked sweet potatoes

¼ cup softened butter

2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preparation

Preheat the oven to 450 degrees.  Sift together flour, sugar, baking powder and salt.  In a separate, large bowl, mix the sweet potatoes and butter.  Add the flour mixture to the potato mixture and mix to make a soft dough.  Then add milk a tablespoon at a time to mixture and continue to cut in.  Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.  Roll the dough out to ½ inch thick and cut with a biscuit cutter.  Place the biscuits on a greased pan and coat tops with melted butter.  Bake for about 15 minutes.  (Watch your oven:  if the biscuits are browning too fast, lower the temperature.)

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