A Spooky Camping Story

I posted this for the first time a few years ago and since Halloween is nearly here, I felt it would be appropriate to re-introduce you all to this very strange experience...


map courtesy of... interment.net

Friday Fotos: 10/29

Giveaway update....

Posted 10/29 at 1:45 AM ET...


After visiting Random Number.org, comment #8 is the winner. I would like to congratulate BeadedTail for winning the contest. I will contact you via email in order to obtain your mailing information. I want to thank all of you who entered and I hope that you will come back again for the next giveaway.



A Star Trek pun...


courtesy of... somuchpun.com

A Halloween Scare

My sister dug this photo up from somewhere, so I figured that since Halloween is just around the corner, I would give you a big scare...





Yep, that's me, many years ago, as a cub scout. Pretty scary, huh?

Old El Paso "family taco night" and Giveaway

Updated 10/29 at 1:45 AM ET....

Contest is now closed.

After visiting Random Number.org, comment #8 is the winner. I would like to congratulate BeadedTail for winning the contest. I will contact you via email in order to obtain your mailing information. I want to thank all of you who entered and I hope that you will come back again for the next giveaway.








When I was a kid growing up, dinners usually consisted of us sitting down at the dinner table and eating something I particularly didn't care for (for some strange reason, I was not a particular fan of green beans and peas). However, about once every month or so, my mom would surprise us with one of my favorite meals: tacos. I can still see her at the stove, browning the meat and then adding the seasoning. We didn't have a lot of money then, so instead of shredding cheddar cheese, she would take American cheese and chop it into tiny pieces, which she would place on each taco. That was over thirty years ago, but I remember it as though it were yesterday.

Friday Fotos: 10/22

courtesy of... somuchpun.com

What Algebra Does to Me

This is what I felt like after spending over three hours on Saturday, helping my oldest review for an algebra unit exam...

Friday Fotos: 10/14

Answer is after last photo...


courtesy of... somuchpun.com

Harvest Soup

Over the weekend, we were informed that the first frost of the season would be arriving this week (it arrived today), so with this in mind, my wife went and harvested all of our ripe veggies. We had tomatoes, peppers, corn, and another zucchini we inherited, so I figured that the easiest thing to do with them would be to make a soup. With a few purchased items to help balance the flavors, our Harvest Soup was born.

Friday Fotos: 10/8

Here's a real good one. Answer is after last photo...


courtesy of... somuchpun.com

Focaccia Bread Recipe

Quite a while ago, I shared a focaccia bread recipe that used a sour dough starter, instead of yeast. Although, it tasted fantastic, I realize that many may not have a sour dough starter or just don't want to mess with one. This being the case, here is another focaccia bread recipe that uses yeast. For this particular recipe, you will need to begin it the night before by making a biga. If you follow the link, it will explain how to make this very fast and easy starter. The next day, just take your biga out of the fridge and bring to room temperature. An alternative would be to make the biga just before you go to bed and place it in a warm place; it will be ready and waiting for you the next morning.


What you need...

• Warm water... 1  1/3 Cups
• Active dry yeast... 1 tsp.
• Bread flour (all-purpose will work nicely)... 3 Cups
• 1 tsp of garlic powder
• 1 tsp of oregano
• ½ tsp of basil
• ½ tps of thyme
• Salt... 1 ½ tsp.
• Biga... all of it (at room temperature)
• Big bowl... (this dough is going to rise as much as 3-times its size)
• Bowl scraper
• Plastic wrap
• Parchment Paper
• Baking pan (9 x 13)... 1
• Oil... for coating the bowl and plastic wrap
• Spray bottle filled with water...set on mist

Large Meat and Sausage Stuffed Zucchini

My wife's friend gave her two HUGE zucchinis last week and I needed to try and find something to do with them. Granted, I could have resorted to the old zucchini cookies and bread routine, which I did a few weeks ago, but I wanted to try something different. Also, I am just too lazy to stand still for hours grating those behemoths. So, I did a little searching and combined a few recipes into one. Even though the proportions in this recipe are for large zucchinis, you can easily adapt it for smaller ones. You can also use this stuffing for peppers, tomatoes, or anything else you can think of.