SAD NEWS.......
Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71.
Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. The grave site was piled high with flours.
Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions.
Doughboy is survived by his wife Play Dough, and three children: John Dough, Jane Dough and Dosey Dough - plus they had one in the oven. He is also survived by his elderly father, Pop Tart.
The funeral was held at 3:50 for about 20 minutes.
Tuesday, November 25, 2008
Thursday, November 20, 2008
Some Tasty Recipes from our Department Potluck
POTLUCK RECIPES – Nov. 2008
Appetizers
Spicy Bagel Dip – A. Hardesty
2 packs of cream cheese
2 cans of old English cheese
Dab of hot sauce
Blend
Tear apart bagel of choice
Meatballs – J. Jacobs
1 2 lb. bag of Italian style meatballs (I use the Kroger brand that you can find in the frozen section)
1 jar of chili sauce (found right next to the cocktail sauce at most stores)
1 can of sauerkraut
1 can of jellied cranberry sauce (with the whole berries)
Approx. ½ cup to ¾ cup of brown sugar (or more to taste)
Combine all the ingredients in a slow cooker and cook until hot. (I usually start mine on high until the cranberry sauce has reduced and the liquid starts to bubble – then turn to low and keep warm until ready to serve. As with most foods, the longer you let it slow cook, the more infused all the flavors become.)
Side Dishes/Entrees
African Sweet Potato, Garbanzo Bean and Spinach Stew – R. Estes
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ginger, minced
3 cloves garlic, minced
3 small sweet potatoes, diced into 1 inch squares
1 teaspoon ground cumin
1 teaspoon ground curry powder
1 teaspoon honey
1 tablespoon Dijon mustard
1 can crushed tomatoes
1 can garbanzo beans
3 cups vegetable broth
1 pound fresh spinach, washed and cut in strips salt and pepper to taste
Heat canola oil in large soup pot. Saute onion, ginger and garlic until fragrant and soft. Add sweet potatoes, cumin, curry, honey, Dijon mustard, tomatoes, garbanzo beans and stock. Simmer until potatoes are tender, about 20 minutes. Add spinach during last 3 minutes of cooking. Season with salt and pepper. Serves 4.
White Chicken Chili Recipe – R. Marshall
1 packet of McCormick’s White Chicken Chili Season Mix
2 large cans of chicken OR 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (15/16 oz) can of white beans
1 (15 oz) can of chicken broth OR 1 cup of water
Shredded cheese (optional for topping)
Mix everything but cheese in a crock pot, set on low for a few hours. Enjoy!
Broccoli Salad - B. Toth
6 stalks of broccoli
1/2 large red onion, chopped
A large handful of craisins (dried cranberries)
8 ounces sharp Cheddar, cut into very small chunks
1.5 cup mayonnaise (use light or olive oil mayo)
3-4 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
A handful of sunflower seeds/kernels, which were salted
Salt and freshly ground black pepper (to taste, but you should be able to see black pepper flakes in the dressing)
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the onion, craisins, sunflower seeds, and cheese. In a small bowl, combine the mayo, vinegar, sugar, salt, and pepper, stirring well. Add to broccoli mixture and mix well. Add halved tomatoes and gently toss. It is better to not add tomatoes early on, or they will get smashed while adding the dressing.
Ro-Tel Chicken Casserole – D. Moreno
8 Chicken Breasts
2 Green peppers, diced
2 onions, diced
1-16 oz can peas (or frozen)
12 oz Vermicelli (pasta)
1 can Ro-Tel tomatoes, diced
2lbs Velveeta, cubed
2 tblsp. Worcestershire sauce
Salt & Pepper to taste
Boil chicken in 2 qts water. Sauté green peppers and onions. Cook Vermicelli in broth from chicken. Dice chicken. Drain Vermicelli. Mix all ingredients. Pour into a greased casserole dish. Bake at 350 degrees for 30 minutes.
Heirloom tomato salad – C. Leslie
4 Heirloom tomatoes (Any good tomato is okay, cherry, roma’s, what ev. Hothouse tomato’s are not recommended) – cut into whatever bite size chunks you like.
I big onion sliced into crescent shapes
1 big or 2 small cucumbers cut into bite size pieces. I like to leave the peel on and the seeds in
3-4 oz feta cheese, cut into 1cm cubes
Big handful of fresh Basil, cut the leaves into little tiny thin strips.
Put it all into a big bowl
Add ½ cup olive oil
¼ cup of balsamic or red wine vinegar
2 teaspoons of salt
2 teaspoons fresh ground pepper
Toss lightly and stick it in the refrigerator for about an hour
Toss the salad again right before serving
The ingredients for this recipe are very forgiving. You can add a little here or there where ever you like. I never make it the same way twice.
Desserts
Easy Peanut Butter Fudge – S. Jordan
1 stick butter (do not substitute)
2¼ cups light brown sugar, lightly packed
1/2 cup whole milk (do not substitute)
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
3½ cups powdered sugar
1. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and milk.
2. Turn up heat and bring to a full rolling boil. Boil for 2 minutes, stirring constantly.
3. Remove pan from heat. Quickly stir in peanut butter and vanilla extract.
4. Pour hot mixture over powdered sugar in a large mixing bowl.
5. Beat well with an electric mixer until smooth. (NOTE: Be sure to work quickly while mixture is still hot as it thickens significantly as it cools.)
6. Pour into an 8-inch square baking dish. Smooth out and pat surface down lightly.
7. Chill in refrigerator for 2 hours or until firm and completely cool. Cut into squares.
Nancy’s Ice Cream Pie – N. Richardson
(Really, this is what it was called—I got it out of a church cook book)
24 Oreos, crushed
4 squares semi-sweet chocolate
½ cup butter
3 eggs, beaten
2 cups confectioners’ sugar
¾ cup chopped nuts
½ gallon ice cream (your choice—mint chocolate chip is good)
Place crushed Oreos in 9 x 13 inch pan (save 1/3 cup for topping). Melt chocolate and butter. Add eggs. Cook and stir until thick. Mix in confectioners’ sugar and nuts. Pour over cookies and chill. Soften ice cream. Spread over chocolate. Sprinkle reserved cookie crumbs on top and freeze. Enjoy!
Appetizers
Spicy Bagel Dip – A. Hardesty
2 packs of cream cheese
2 cans of old English cheese
Dab of hot sauce
Blend
Tear apart bagel of choice
Meatballs – J. Jacobs
1 2 lb. bag of Italian style meatballs (I use the Kroger brand that you can find in the frozen section)
1 jar of chili sauce (found right next to the cocktail sauce at most stores)
1 can of sauerkraut
1 can of jellied cranberry sauce (with the whole berries)
Approx. ½ cup to ¾ cup of brown sugar (or more to taste)
Combine all the ingredients in a slow cooker and cook until hot. (I usually start mine on high until the cranberry sauce has reduced and the liquid starts to bubble – then turn to low and keep warm until ready to serve. As with most foods, the longer you let it slow cook, the more infused all the flavors become.)
Side Dishes/Entrees
African Sweet Potato, Garbanzo Bean and Spinach Stew – R. Estes
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ginger, minced
3 cloves garlic, minced
3 small sweet potatoes, diced into 1 inch squares
1 teaspoon ground cumin
1 teaspoon ground curry powder
1 teaspoon honey
1 tablespoon Dijon mustard
1 can crushed tomatoes
1 can garbanzo beans
3 cups vegetable broth
1 pound fresh spinach, washed and cut in strips salt and pepper to taste
Heat canola oil in large soup pot. Saute onion, ginger and garlic until fragrant and soft. Add sweet potatoes, cumin, curry, honey, Dijon mustard, tomatoes, garbanzo beans and stock. Simmer until potatoes are tender, about 20 minutes. Add spinach during last 3 minutes of cooking. Season with salt and pepper. Serves 4.
White Chicken Chili Recipe – R. Marshall
1 packet of McCormick’s White Chicken Chili Season Mix
2 large cans of chicken OR 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (15/16 oz) can of white beans
1 (15 oz) can of chicken broth OR 1 cup of water
Shredded cheese (optional for topping)
Mix everything but cheese in a crock pot, set on low for a few hours. Enjoy!
Broccoli Salad - B. Toth
6 stalks of broccoli
1/2 large red onion, chopped
A large handful of craisins (dried cranberries)
8 ounces sharp Cheddar, cut into very small chunks
1.5 cup mayonnaise (use light or olive oil mayo)
3-4 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
A handful of sunflower seeds/kernels, which were salted
Salt and freshly ground black pepper (to taste, but you should be able to see black pepper flakes in the dressing)
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the onion, craisins, sunflower seeds, and cheese. In a small bowl, combine the mayo, vinegar, sugar, salt, and pepper, stirring well. Add to broccoli mixture and mix well. Add halved tomatoes and gently toss. It is better to not add tomatoes early on, or they will get smashed while adding the dressing.
Ro-Tel Chicken Casserole – D. Moreno
8 Chicken Breasts
2 Green peppers, diced
2 onions, diced
1-16 oz can peas (or frozen)
12 oz Vermicelli (pasta)
1 can Ro-Tel tomatoes, diced
2lbs Velveeta, cubed
2 tblsp. Worcestershire sauce
Salt & Pepper to taste
Boil chicken in 2 qts water. Sauté green peppers and onions. Cook Vermicelli in broth from chicken. Dice chicken. Drain Vermicelli. Mix all ingredients. Pour into a greased casserole dish. Bake at 350 degrees for 30 minutes.
Heirloom tomato salad – C. Leslie
4 Heirloom tomatoes (Any good tomato is okay, cherry, roma’s, what ev. Hothouse tomato’s are not recommended) – cut into whatever bite size chunks you like.
I big onion sliced into crescent shapes
1 big or 2 small cucumbers cut into bite size pieces. I like to leave the peel on and the seeds in
3-4 oz feta cheese, cut into 1cm cubes
Big handful of fresh Basil, cut the leaves into little tiny thin strips.
Put it all into a big bowl
Add ½ cup olive oil
¼ cup of balsamic or red wine vinegar
2 teaspoons of salt
2 teaspoons fresh ground pepper
Toss lightly and stick it in the refrigerator for about an hour
Toss the salad again right before serving
The ingredients for this recipe are very forgiving. You can add a little here or there where ever you like. I never make it the same way twice.
Desserts
Easy Peanut Butter Fudge – S. Jordan
1 stick butter (do not substitute)
2¼ cups light brown sugar, lightly packed
1/2 cup whole milk (do not substitute)
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
3½ cups powdered sugar
1. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and milk.
2. Turn up heat and bring to a full rolling boil. Boil for 2 minutes, stirring constantly.
3. Remove pan from heat. Quickly stir in peanut butter and vanilla extract.
4. Pour hot mixture over powdered sugar in a large mixing bowl.
5. Beat well with an electric mixer until smooth. (NOTE: Be sure to work quickly while mixture is still hot as it thickens significantly as it cools.)
6. Pour into an 8-inch square baking dish. Smooth out and pat surface down lightly.
7. Chill in refrigerator for 2 hours or until firm and completely cool. Cut into squares.
Nancy’s Ice Cream Pie – N. Richardson
(Really, this is what it was called—I got it out of a church cook book)
24 Oreos, crushed
4 squares semi-sweet chocolate
½ cup butter
3 eggs, beaten
2 cups confectioners’ sugar
¾ cup chopped nuts
½ gallon ice cream (your choice—mint chocolate chip is good)
Place crushed Oreos in 9 x 13 inch pan (save 1/3 cup for topping). Melt chocolate and butter. Add eggs. Cook and stir until thick. Mix in confectioners’ sugar and nuts. Pour over cookies and chill. Soften ice cream. Spread over chocolate. Sprinkle reserved cookie crumbs on top and freeze. Enjoy!
Thursday, October 30, 2008
A Letter To The Red States
Dear Red States:
We've decided we're leaving. We intend to form our own country, and we're taking the other Blue States with us. In case you aren't aware, that includes California, Hawaii, Oregon, Washington, Minnesota, Wisconsin, Michigan, Illinois, and all the Northeast. We believe this split will be beneficial to the nation, and especially to the people of the new country of New California.
To sum up briefly: You get Texas, Oklahoma and all the slave states. We get stem cell research and the best beaches. We get the Statue of Liberty. You get Dollywood. We get Intel, Microsoft, and Apple. You get WorldCom. We get Harvard. You get Ole' Miss. We get 85 percent of America's venture capital and entrepreneurs. You get Alabama. We get two-thirds of the tax revenue. You get to make the red states pay their fair share.
Since our aggregate divorce rate is 22 percent lower than the Christian Coalition's, we get a bunch of happy families. Please be aware that Nuevo California will be pro-choice and anti-war, and we're going to want all our citizens back from Iraq at once. If you need people to fight, ask your evangelicals.
With the Blue States in hand, we will have firm control of 80 percent of the country's fresh water, more than 90 percent of the pineapple and lettuce, 92 percent of the nation's fresh fruit, 95 percent of America's quality wines (you can serve French wines at state dinners), 90 percent of all cheese, 90 percent of the high tech industry, most of the U.S. low-sulfur coal, all living redwoods, sequoias and condors, all the Ivy and Seven Sister schools plus Stanford, Cal Tech and MIT. With the Red States, on the other hand, you will have to cope with 88 percent of all obese Americans (and their projected health care costs), 92 percent of all U.S. mosquitoes, nearly 100 percent of the tornadoes, 90 percent of the hurricanes, 99 percent of all Southern Baptists, virtually 100 percent of all televangelists, Rush Limbaugh, Bob Jones University, Clemson and the University of Georgia. We get Hollywood and Yosemite, thank you.
Additionally, 38 percent of those in the Red states believe Jonah was actually swallowed by a whale, 62 percent believe life is sacred unless we're discussing the death penalty or gun laws, 44 percent say that evolution is only a theory, 53 percent that Saddam was involved in 9/11 and 61 percent of you believe you are people with higher morals then we lefties.
Finally, we're taking the good pot, too. You can have that dirt weed they grow in Mexico.
Peace out,
Blue States
We've decided we're leaving. We intend to form our own country, and we're taking the other Blue States with us. In case you aren't aware, that includes California, Hawaii, Oregon, Washington, Minnesota, Wisconsin, Michigan, Illinois, and all the Northeast. We believe this split will be beneficial to the nation, and especially to the people of the new country of New California.
To sum up briefly: You get Texas, Oklahoma and all the slave states. We get stem cell research and the best beaches. We get the Statue of Liberty. You get Dollywood. We get Intel, Microsoft, and Apple. You get WorldCom. We get Harvard. You get Ole' Miss. We get 85 percent of America's venture capital and entrepreneurs. You get Alabama. We get two-thirds of the tax revenue. You get to make the red states pay their fair share.
Since our aggregate divorce rate is 22 percent lower than the Christian Coalition's, we get a bunch of happy families. Please be aware that Nuevo California will be pro-choice and anti-war, and we're going to want all our citizens back from Iraq at once. If you need people to fight, ask your evangelicals.
With the Blue States in hand, we will have firm control of 80 percent of the country's fresh water, more than 90 percent of the pineapple and lettuce, 92 percent of the nation's fresh fruit, 95 percent of America's quality wines (you can serve French wines at state dinners), 90 percent of all cheese, 90 percent of the high tech industry, most of the U.S. low-sulfur coal, all living redwoods, sequoias and condors, all the Ivy and Seven Sister schools plus Stanford, Cal Tech and MIT. With the Red States, on the other hand, you will have to cope with 88 percent of all obese Americans (and their projected health care costs), 92 percent of all U.S. mosquitoes, nearly 100 percent of the tornadoes, 90 percent of the hurricanes, 99 percent of all Southern Baptists, virtually 100 percent of all televangelists, Rush Limbaugh, Bob Jones University, Clemson and the University of Georgia. We get Hollywood and Yosemite, thank you.
Additionally, 38 percent of those in the Red states believe Jonah was actually swallowed by a whale, 62 percent believe life is sacred unless we're discussing the death penalty or gun laws, 44 percent say that evolution is only a theory, 53 percent that Saddam was involved in 9/11 and 61 percent of you believe you are people with higher morals then we lefties.
Finally, we're taking the good pot, too. You can have that dirt weed they grow in Mexico.
Peace out,
Blue States
Wednesday, October 29, 2008
Whatchamacallit - Hersheys Chocolate Bar | Commercial
Anybody remember this commerical? I used to LOVE it and I still love the song. Too bad I've never had one before.
Sunday, October 19, 2008
Colin Powell - My New Hero
Colin Powell, the former Secretary of State and 4-Star General, today announced his endorsement of Senator Barack Obama for the President of the United States. His comments could not have been more eloquent. Please watch the video...
Friday, October 10, 2008
Twilight Preview
I cannot wait to see this movie. Bill got me hooked on it so now I'm listening to the book on tape. It looks AWESOME!
Thursday, October 9, 2008
Tuesday, October 7, 2008
The Kitchen Sink
You know, I've never really been one to say that I "hate" or very strongly "dislike" members of the Republican party but after hearing some of these things that have been said at some of the recent McCain/Palin rallys - I honestly don't know what to think anymore. I could not imagine in my wildest dreams hearing someone yell out "kill him" regarding John McCain at a Barak Obama rally. I just can't. And the fact that someone truly did say that during a Sarah Palin rally scares the hell out of me. See for yourself...
Monday, October 6, 2008
Wednesday, October 1, 2008
You know this is how you feel...
You can't honestly tell me you heard this response that Sarah Palin gave Katie Couric and didn't feel exactly the same way!
Tuesday, September 16, 2008
Monday, September 8, 2008
Saturday, August 30, 2008
MIA
I know I've been slacking at updating my Blog. Sorry about that. I'm still trying to figure out how to get all the different website and social networking sites intertwined so that you can see all that I have from any link of mine. It's so hard to keep on top of it all. Where's my drink...
Friday, August 15, 2008
Friday, August 8, 2008
More than just a juggler
So, I came across this juggler while checking out the news at ABC.com today and decided to try to find him on YouTube. I did, and below is the video the news site referenced to the music of Fatboy Slim. It's pretty amazing. Apparently, he's considered the greatest juggler in the world - and he's only 20! Please, he ain't to hard on the eys, if you know what I'm sayin'...
Wednesday, August 6, 2008
Thursday, July 24, 2008
Something else to make me happy...
I found this video while searching for the Jason Mraz video from the previous post. It makes me so happy to watch! Check it out...
Jump-ish from andre 3000 on Vimeo.
Jump-ish from andre 3000 on Vimeo.
Jason Mraz - my new obsession.
I have recently been just a tad obsessed with Jason Mraz. This video for "I'm Yours" is so fun!
Jason Mraz - I'm Yours from Twisted-Twiddler on Vimeo.
Thursday, July 17, 2008
My First Podcast!
Well, it's been a while since I've updated the blog. Hopefully this will work. I've created my first "podcast." I use the quotes because I haven't actually "published" in iTunes but I am thinking about it. Try it out. I hope it works.
'Til Next Time,
Judd
[Click the play button just below here (it's the little gray triangular button).]
'Til Next Time,
Judd
[Click the play button just below here (it's the little gray triangular button).]
Wednesday, July 2, 2008
Where the Hell is Matt?
My friend Emily shared this video link with a bunch of us at work. I have no idea how she found out about it. Apparently, Stride Gum (according to Chad) paid for everything so that this guy could make this video. I'm so jealous. They could have at least used a guy who was HOT!
Enjoy!
Where the Hell is Matt? (2008) from Matthew Harding on Vimeo.
Enjoy!
Where the Hell is Matt? (2008) from Matthew Harding on Vimeo.
Thursday, June 26, 2008
Funny YouTube Video
This video was sent to me today at work from a friend of mine named Caroline. We have fun political discussions all the time. Take a look - it's pretty funny.
Saturday, June 21, 2008
Welcome to my Blog
My first blog post ever. It's very exciting - the idea of finally getting to share what's going on in my life with family and friends. I've never done anything of this sort before and I'm bursting at the seams to start posting updates to keep you all current on both mine and Jason's goings-on. I have an online account with Flickr - to which I will be posting most of my photos. If you click "View My Complete Profile" and then the "My Web Page" link, it'll take you directly to my photo-stream. I have also added my photostream as a link to the right under "My Favorite Blogs." Of course, I'll also try my best to add a few pics here too.
For those of you who are a little more tech savvy, please add my my blog and Flikr URLs to your RSS feed readers so that you can get immediate updates any time I create a new post on either site.
Until I get a little more accustomed to how I would prefer the overall feel of this page, it'll probably be a little bland. I've added a few of my favorite blogs in the right hand column and will add more as I find them. But I promise to try to make it worth your while to check out what's going on in my little family's life.
'til the next post,
Judd
Subscribe to:
Comments (Atom)