Most of my viewing of films is by way of
renting DVDs via Netflix.
Sunday, however, I bucked that trend and did something
I have not done in a long, long time. I saw a movie
on the first weekend it was available.
The film, "The Day After Tomorrow," is one that you might
want to see on the big screen. This is a disaster movie from
the folks who brought you "Independence Day." This time the
threat is from global warming, not aliens.
Oddly enough, global warming leads to almost instant ice
age, but real world science backs up this movie premise.
The special effects are first rate. I don't think the writing
or acting will attract attention from Oscar, but I liked it, and
you like this genre, you will too. The theatre was packed and no
one seemed bored. In fact, several scenes that depicted the
after effects of the huge storm evoked considerable laughter.
I would have liked to have seen more of the story's attention
aimed at the science and politics of global warming, but liked
it nonetheless.
Monday, May 31, 2004
Grilling Steaks
Like many, I make steaks on the grill once or twice a month.
You can make a good steak in the broiler and it is
pretty easy, but there is something about the ritual nature
of cooking on a fire that may take us back to the days
of our tribal ancestors.
It is especially nice if you have a friend to hang out
with you and maybe share a beverage while you execute your
grill plan.
I make no claim to being a grilling expert, but I have
made many a steak that was well received.
For every tip that I offer, there is probably someone
smarter than me who will tell you to do it a different
way, but that is fine and I hope you use the "comment"
feature to add your suggestions.
1. The best way to achieve success is to pick good meat.
Strip, porterhouse, filet, t-bone, and sirloin all work
well. I have tried ribeyes lately and they are good too
with lots of flavor.
2. Let the steaks come to room temperature. There is not a
hard and fast rule. I have cooked frozen steaks and they
came out fine too.
3. Cut off extra fat. Notch the fat you leave every couple
of inches. This will keep the steak from curling up.
4. Seasoning options are many. Sometimes we marinate. Sometimes
we don't. If you do marinate, don't poke holes in the steak
with a fork. Also, don't put salt on the steak til right before
you cook or wait til it goes to the table. We often just brush
a little olive oil on and add cracked pepper and garlic. Some
of our friends say no to that and just want the meat pure.
5. I use charcoal, and am partial to Kingsford rather than
store brands. My nephew, Paul, uses wood and many friends
use gas grills.
6. If you use charcoal, create a single layer of ashy white coals
and position the grate three to four inches from the grate. When
you place you hand close to the grate and cannot hold it there
for more than a second or two, the fire is about right.
7. Let the grate get hot before you put the meat on. You also might
want to rub it with some of the fat you trimmed off the steak.
8. We have satellite radio out at our grilling place. This is nice in
that there are no commercials. I find that putting the steak on
and letting it cook for two songs and them turning the steaks
and cooking for two more songs works most times. Of course, there are
a lot of variables to be considered. If one of the songs is
"Alice's Restaurant" by Arlo Guthrie then it is best to turn to
your watch, clock, or timer. Also, an extra thick steak could
not respond well to my song timing technique.
9. The 'pressure' method of testing for checking steak: Use your finger
or something flat (not a fork) to press on the steak. A rare steak
will be soft. A medium steak will be firm but yielding. A well steak
will be firm.
10. Let the steak rest for one or two minutes. During this time,
the steak will continue to cook and the tasty juice in the center
will flow to the rest of the steak.
Be sure to leave comments if you have them.
You can make a good steak in the broiler and it is
pretty easy, but there is something about the ritual nature
of cooking on a fire that may take us back to the days
of our tribal ancestors.
It is especially nice if you have a friend to hang out
with you and maybe share a beverage while you execute your
grill plan.
I make no claim to being a grilling expert, but I have
made many a steak that was well received.
For every tip that I offer, there is probably someone
smarter than me who will tell you to do it a different
way, but that is fine and I hope you use the "comment"
feature to add your suggestions.
1. The best way to achieve success is to pick good meat.
Strip, porterhouse, filet, t-bone, and sirloin all work
well. I have tried ribeyes lately and they are good too
with lots of flavor.
2. Let the steaks come to room temperature. There is not a
hard and fast rule. I have cooked frozen steaks and they
came out fine too.
3. Cut off extra fat. Notch the fat you leave every couple
of inches. This will keep the steak from curling up.
4. Seasoning options are many. Sometimes we marinate. Sometimes
we don't. If you do marinate, don't poke holes in the steak
with a fork. Also, don't put salt on the steak til right before
you cook or wait til it goes to the table. We often just brush
a little olive oil on and add cracked pepper and garlic. Some
of our friends say no to that and just want the meat pure.
5. I use charcoal, and am partial to Kingsford rather than
store brands. My nephew, Paul, uses wood and many friends
use gas grills.
6. If you use charcoal, create a single layer of ashy white coals
and position the grate three to four inches from the grate. When
you place you hand close to the grate and cannot hold it there
for more than a second or two, the fire is about right.
7. Let the grate get hot before you put the meat on. You also might
want to rub it with some of the fat you trimmed off the steak.
8. We have satellite radio out at our grilling place. This is nice in
that there are no commercials. I find that putting the steak on
and letting it cook for two songs and them turning the steaks
and cooking for two more songs works most times. Of course, there are
a lot of variables to be considered. If one of the songs is
"Alice's Restaurant" by Arlo Guthrie then it is best to turn to
your watch, clock, or timer. Also, an extra thick steak could
not respond well to my song timing technique.
9. The 'pressure' method of testing for checking steak: Use your finger
or something flat (not a fork) to press on the steak. A rare steak
will be soft. A medium steak will be firm but yielding. A well steak
will be firm.
10. Let the steak rest for one or two minutes. During this time,
the steak will continue to cook and the tasty juice in the center
will flow to the rest of the steak.
Be sure to leave comments if you have them.
Sunday, May 30, 2004
DVD: "And Starring Pancho Villa As Himself"
I watched this DVD last night and enjoyed it very much.
It is an HBO movie, and like most of their works, the
film making value is quite high. I subscribed to HBO for quite
a while; only gave up on them because they would repeat the
same films about a million times. Now, I am pleased to use
Netflix.
Despite being an amateur history buff, I admit that I did not
know much about Pancho Villa. I remembered from high school or
college that he was some kind of bandit running around Mexico
and the Southwest who even had some run-ins with the U.S. Military.
This film is not only entertaining, but provides us with a
fascinating story of Pancho Villa, played well by Antonio Banderas,
as he makes a connection with the U.S. film industry in
order to promote himself and the cause of revolution in Mexico.
The movie makes us reflect on how news, image, advertising, big
business, and all the flavors of what we call the "media" swirl together
to form our opinions which are, at best, muddied, if we do not
explore and probe for the facts.
This DVD is well worth a look.
It is an HBO movie, and like most of their works, the
film making value is quite high. I subscribed to HBO for quite
a while; only gave up on them because they would repeat the
same films about a million times. Now, I am pleased to use
Netflix.
Despite being an amateur history buff, I admit that I did not
know much about Pancho Villa. I remembered from high school or
college that he was some kind of bandit running around Mexico
and the Southwest who even had some run-ins with the U.S. Military.
This film is not only entertaining, but provides us with a
fascinating story of Pancho Villa, played well by Antonio Banderas,
as he makes a connection with the U.S. film industry in
order to promote himself and the cause of revolution in Mexico.
The movie makes us reflect on how news, image, advertising, big
business, and all the flavors of what we call the "media" swirl together
to form our opinions which are, at best, muddied, if we do not
explore and probe for the facts.
This DVD is well worth a look.
Saturday, May 29, 2004
DVD - "Holes"
I liked this DVD.
It is hard to describe what this story is about,
but I guess you could say it is a treasure hunt
adventure that deals with young men in a stressful situation.
Put out by Disney, it is, as you might expect, a
"feel good" film, but I like those.
You'll also see some well known actors that
have not been getting much screen time of late.
I think "Holes" is worth a view.
It is hard to describe what this story is about,
but I guess you could say it is a treasure hunt
adventure that deals with young men in a stressful situation.
Put out by Disney, it is, as you might expect, a
"feel good" film, but I like those.
You'll also see some well known actors that
have not been getting much screen time of late.
I think "Holes" is worth a view.
Wednesday, May 26, 2004
Sunshine Carrots
This is a recipe from my sister, Nan, in Wisconsin.
She and my sister, Daphne, in Orlando, are both great
cooks as I have stated before.
Nan says she likes this one a great deal even though she
is not a big carrot fan.
Looking at the recipe, I think that Nan may have been
influenced by living in Yankee land so long. I am sure that
those carrots need to cook at least two hours to make sure
all vitamins are dissolved. But, I will try it her way.
BTW, did you know that sometimes when you go to the store
and get those nice looking "baby" carrots, they may not be
"babies" at all, but rather tough old "bull" carrots that
have been machine whittled to look like a babes.
SUNSHINE CARROTS
5 medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons butter or margarine
Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling salted water till just tender, about 20 minutes, drain. In saucepan, mix sugar, cornstarch, ginger and salt. Add juice, cook and stir till thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.
She and my sister, Daphne, in Orlando, are both great
cooks as I have stated before.
Nan says she likes this one a great deal even though she
is not a big carrot fan.
Looking at the recipe, I think that Nan may have been
influenced by living in Yankee land so long. I am sure that
those carrots need to cook at least two hours to make sure
all vitamins are dissolved. But, I will try it her way.
BTW, did you know that sometimes when you go to the store
and get those nice looking "baby" carrots, they may not be
"babies" at all, but rather tough old "bull" carrots that
have been machine whittled to look like a babes.
SUNSHINE CARROTS
5 medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons butter or margarine
Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling salted water till just tender, about 20 minutes, drain. In saucepan, mix sugar, cornstarch, ginger and salt. Add juice, cook and stir till thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.
Tuesday, May 25, 2004
Very Special Spinach
As a child, I was no fan of veggies. This lasted a long time.
About the only veg I would eat was cooked carrots slathered
in butter. I was lucky that I had a mother who would indulge
me. (I don't count taters as veggies.)
I think this is a trait in some parts of my family tree. I
don't think my nephew, Paul, had a veggie til he went away
to college. He survived his early years on a diet of Wonder Bread.
But now, we both love our veggies. I made this recipe for the first time this week and took it to a party. It was well received.
The vegetarian hosts were specially pleased.
The source I got this recipe from attributed it to
Jeanette Oberholtzer of Manheim, PA.
------------------------------------------------
Very Special Spinach
makes 8 servings (if nobody likes it)
3 10 oz. boxes frozen spinach, thawed and drained
2 cups cottage cheese
1.5 cups grated sharp cheddar cheese
3 eggs
.25 cup flour
1 tsp salt
.5 cup butter
----------------------------------
1. Mix all ingredients together
2. Pour into slow cooker
3. Cook on High 1 hour. Reduce heat to low and cook
four more hours.
I don't think this will pass for an entree, but it is
a yummy side dish.
About the only veg I would eat was cooked carrots slathered
in butter. I was lucky that I had a mother who would indulge
me. (I don't count taters as veggies.)
I think this is a trait in some parts of my family tree. I
don't think my nephew, Paul, had a veggie til he went away
to college. He survived his early years on a diet of Wonder Bread.
But now, we both love our veggies. I made this recipe for the first time this week and took it to a party. It was well received.
The vegetarian hosts were specially pleased.
The source I got this recipe from attributed it to
Jeanette Oberholtzer of Manheim, PA.
------------------------------------------------
Very Special Spinach
makes 8 servings (if nobody likes it)
3 10 oz. boxes frozen spinach, thawed and drained
2 cups cottage cheese
1.5 cups grated sharp cheddar cheese
3 eggs
.25 cup flour
1 tsp salt
.5 cup butter
----------------------------------
1. Mix all ingredients together
2. Pour into slow cooker
3. Cook on High 1 hour. Reduce heat to low and cook
four more hours.
I don't think this will pass for an entree, but it is
a yummy side dish.
Friday, May 21, 2004
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DVD Reviews
"Something's Gotta Give"
I thoroughly enjoyed this above average romantic comedy.
Niece Martha said that after she got through the rather
implausible premise, she liked it too.
I think Keaton and Nicholson are both great. One of my
friends said that she did not think Keaton was all that
attractive. I think she looks nice.
Also saw "lost in Translation" recently and enjoyed that
too. Bill Murray has become quite versatile.
I thoroughly enjoyed this above average romantic comedy.
Niece Martha said that after she got through the rather
implausible premise, she liked it too.
I think Keaton and Nicholson are both great. One of my
friends said that she did not think Keaton was all that
attractive. I think she looks nice.
Also saw "lost in Translation" recently and enjoyed that
too. Bill Murray has become quite versatile.
Yellow Squash Casserole
I don't remember who taught me this one, but
there are never any leftovers to throw out.
Start with 1 to 2 lbs of yellow squash. They
should be bright yellow and firm. Wash and cut
them into medium slices.
Next, chop up one-half of a good sized sweet onion
like a Vidalia for example.
When I first started making this, I would put the
onion and squash in a pan with a little water. Now I
use a steamer. Either way works fine. Sprinkle on
some Lawry's Seasoning salt and steam for several
minutes til the veggies begin to soften. I am from
a southern background and we don't like crunchy
vegetables that might retain too many vitamins that
could be harmful.
Put the steamed squash and onions in an oven-safe
casserole dish. Add most of a small container of
sour cream to the veggies. Add one cup of shredded
sharp cheddar cheese.
Now, use a spatula or some other sort of kitchen
weapon of minor distruction to chop up the veggies
some more and mix it all together with the dairy
products.
Lastly, I put a layer of Pepperidge Farm cornbread
dressing mix on top of the mixture and bake for one-
half hour at 350.
I have used herb dressing also and that works fine too.
Most folks like this.
there are never any leftovers to throw out.
Start with 1 to 2 lbs of yellow squash. They
should be bright yellow and firm. Wash and cut
them into medium slices.
Next, chop up one-half of a good sized sweet onion
like a Vidalia for example.
When I first started making this, I would put the
onion and squash in a pan with a little water. Now I
use a steamer. Either way works fine. Sprinkle on
some Lawry's Seasoning salt and steam for several
minutes til the veggies begin to soften. I am from
a southern background and we don't like crunchy
vegetables that might retain too many vitamins that
could be harmful.
Put the steamed squash and onions in an oven-safe
casserole dish. Add most of a small container of
sour cream to the veggies. Add one cup of shredded
sharp cheddar cheese.
Now, use a spatula or some other sort of kitchen
weapon of minor distruction to chop up the veggies
some more and mix it all together with the dairy
products.
Lastly, I put a layer of Pepperidge Farm cornbread
dressing mix on top of the mixture and bake for one-
half hour at 350.
I have used herb dressing also and that works fine too.
Most folks like this.
Wednesday, May 19, 2004
On Being an Old Coot
If you are an AARP guy/gal or any other version of an
old coot like I am, then you might want to check out
the little block below this post.
Have I used it? No, but it is one of the
products I sell on the Internet. (Did you know that
"Internet" is always capitalized because there is
just one?)
I don't know if this product is any good or not,
but I don't feel bad about hawking it as it offers
a free trial so you can decide for yourself if it is
any good.
The people that make it think it is good enough
that they figure you will order some after the
free trial.
I am also against botox.
Do you realize that this stuff that high-priced New
York and Miami plastic surgeons inject in people is a
close relative of the stuff that the UN guys were looking
for in Iraq?
Can you imagine a message from the homeland (that always
sounds like 'Fatherland' to me) security folks that went
like this:
"All residents of West Palm Beach need to be
on the look-out for Sylvia as she has just got herself
shot up with Botox and she is now officially a walkin'
talkin Weapon of Mass Destruction."
Bet we could find Sylvia in a week or two.
BTW, did you hear that we had a chance to kill that
idiot that beheaded that poor Berg fella and killed about
700 other people. Story is that Bush admin did not want to
do it as it might detract from interest in the war in Iraq.
Back to the facelift stuff. I may try it, but my face is
so fat that I don't have many wrinkles (see photo below),
and I doubt that it will do anything with my four chins.
BUT, I may still try it. After writing this, I am going
to my master bedroom bath and look for laugh lines.
old coot like I am, then you might want to check out
the little block below this post.
Have I used it? No, but it is one of the
products I sell on the Internet. (Did you know that
"Internet" is always capitalized because there is
just one?)
I don't know if this product is any good or not,
but I don't feel bad about hawking it as it offers
a free trial so you can decide for yourself if it is
any good.
The people that make it think it is good enough
that they figure you will order some after the
free trial.
I am also against botox.
Do you realize that this stuff that high-priced New
York and Miami plastic surgeons inject in people is a
close relative of the stuff that the UN guys were looking
for in Iraq?
Can you imagine a message from the homeland (that always
sounds like 'Fatherland' to me) security folks that went
like this:
"All residents of West Palm Beach need to be
on the look-out for Sylvia as she has just got herself
shot up with Botox and she is now officially a walkin'
talkin Weapon of Mass Destruction."
Bet we could find Sylvia in a week or two.
BTW, did you hear that we had a chance to kill that
idiot that beheaded that poor Berg fella and killed about
700 other people. Story is that Bush admin did not want to
do it as it might detract from interest in the war in Iraq.
Back to the facelift stuff. I may try it, but my face is
so fat that I don't have many wrinkles (see photo below),
and I doubt that it will do anything with my four chins.
BUT, I may still try it. After writing this, I am going
to my master bedroom bath and look for laugh lines.
Spaghetti with Cream Sauce
Spaghetti with Cream Sauce
Both of my sisters are real good cooks like
our Mom was. I got this one from sister Nan
in Wisconsin.
I made this one just about as soon as I got it,
and it was goooood. I think that Velveeta is
one of the 7 major food groups so I was naturally
drawn to this dish. I am also partial to thin
spaghetti so that is two pluses, and zucchini
is on my top-ten veggie list.
No health claims made for this recipe. Also, I think the
next time I make it, I am going to use a little more
zucchini than called for.
2 cups mushroom slices
1 cup halved zucchini slices
1 garlic clove, minced
2 tablespoons Margarine
1/3 cup half and half
1/2 pound Velveeta Pasteurized Process Cheese Spread, cubed
8 ounces spaghetti, cooked, drained
Saute vegetables and garlic in margarine until zucchini is
crisp-tender.
Reduce heat to low. Add half and half and Velveeta. Stir until
Velveeta is melted. Toss with hot spaghetti.
Makes 6 servings
Both of my sisters are real good cooks like
our Mom was. I got this one from sister Nan
in Wisconsin.
I made this one just about as soon as I got it,
and it was goooood. I think that Velveeta is
one of the 7 major food groups so I was naturally
drawn to this dish. I am also partial to thin
spaghetti so that is two pluses, and zucchini
is on my top-ten veggie list.
No health claims made for this recipe. Also, I think the
next time I make it, I am going to use a little more
zucchini than called for.
2 cups mushroom slices
1 cup halved zucchini slices
1 garlic clove, minced
2 tablespoons Margarine
1/3 cup half and half
1/2 pound Velveeta Pasteurized Process Cheese Spread, cubed
8 ounces spaghetti, cooked, drained
Saute vegetables and garlic in margarine until zucchini is
crisp-tender.
Reduce heat to low. Add half and half and Velveeta. Stir until
Velveeta is melted. Toss with hot spaghetti.
Makes 6 servings
Monday, May 17, 2004
Pulled Pork
No politics for the first entry.
I like EASY. This recipe fits the bill.
1. Find about a three pound pork butt roast.
The store I went to did not have any of these,
but the meat guy pointed me to something that he
said was the same thing.
2. You will also need one cup of water and
a package of dry taco seasoning mix.
3. Put the meat in your slow cooker. Mix the water
and taco mix together. Pour it over the meat. Cook
on low for about six hours.
4. When it is done, pull it apart with two forks,
and you will have some great stuff for sandwiches.
I'll bet this would be good with other seasoning
options like chili mix. I'm going to give that
a try.
I like EASY. This recipe fits the bill.
1. Find about a three pound pork butt roast.
The store I went to did not have any of these,
but the meat guy pointed me to something that he
said was the same thing.
2. You will also need one cup of water and
a package of dry taco seasoning mix.
3. Put the meat in your slow cooker. Mix the water
and taco mix together. Pour it over the meat. Cook
on low for about six hours.
4. When it is done, pull it apart with two forks,
and you will have some great stuff for sandwiches.
I'll bet this would be good with other seasoning
options like chili mix. I'm going to give that
a try.
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