Fresh snow is not exactly uncommon in the Sierras, but we always got full enjoyment, and so did the boys:
And of course the gremlins loved it...
Tuesday, February 8, 2011
Monday, February 7, 2011
Katie, the Wheaton Terrier
Katie is a soft-coated Wheaton Terrier. She is a joy to visit. She is a perfect mid-sized dog - active but not constantly in need of exercise. She's fantastic around kids
Best of all, Wheatons shed very little and require little grooming - just a nice daily brushing. They're hypoallergenic, so your sensitive friends can be around them without getting all watery-eyed.
Katie is so lovable - she is, like most Wheatons, always excited to see you.
But, my new favorite breed is still the Tibetan Mastiff.
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| Katie the Wheaton Terrier |
Best of all, Wheatons shed very little and require little grooming - just a nice daily brushing. They're hypoallergenic, so your sensitive friends can be around them without getting all watery-eyed.
Katie is so lovable - she is, like most Wheatons, always excited to see you.
But, my new favorite breed is still the Tibetan Mastiff.
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| Cute little Mastiff puppy |
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| Grows into a very very big monster of a doggie |
Wednesday, February 2, 2011
Egyptians take rioting to a whole new level
I don't think even the Egyptians understand what is going on in Egypt. The rioters are now fighting among themselves. Much like French truck drivers, British college students, anti-abortion protesters and of course the Watts rioters, the Egyptian people aren't doing themselves any favors in terms of public relations.
This screenshot from Fox News says it all - throwing rocks and swinging sticks at each other:
This screenshot from Fox News says it all - throwing rocks and swinging sticks at each other:
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| Egyptian rioters have begun fighting each other |
You know things are getting ugly when one faction does the Egyptian equivalent of going nuclear - they bring out the camel cavalry:
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| Watch out - here comes the cavalry! |
Tuesday, February 1, 2011
Oven-roasted brisket
A delicious way to recreate Texas dining. And the only difficult part is getting out of bed early to get it started.
Plan 8 to 12 hours from start to finish. I roasted mine for a full ten. The only way to do this is low and slow. If you cook your brisket too quickly, it will be tough, dry and fatty.
This is your reward for patience:
Start with a good cut of brisket from a local butcher - really, don't trust your big chain grocery store. This is a quarter brisket. It served eight. Make sure they do not remove the thin layer of fat that covers one whole side -- it's essential to cooking it properly.
Put that sucker in a glass baking dish and firmly massage a ton of dry spice rub into the brisket. I used a mix of:
This is extremely important: Make sure your brisket is placed in the pan with the fatty side on top. It will slowly melt away and keep the brisket moist and juicy as it does.
Your beautiful brisket should look like this, begging to be slowly roasted:
We're going to use a simple kitchen oven. Smoking or grilling is a whole different ball game. Set it to 250 degrees. Cover the brisket with aluminum foil and put it in the oven to begin its slow journey to succulent deliciosity.
Now we must prepare a mop. So-called because the traditional way to apply it to a huge piece of meat slowly roasting is with a tool resembling a mop. I use a simple spray bottle (similar to Windex or 409) that I got from Home Depot for 59 cents.
I use a simple mop vinegar, smoke extract and brown sugar. This time I also added some leftover home-made beef broth for extra flavor, just because it was in the fridge.
Spray the brisket with the mop generously every 20-30 minutes. It's OK if a little liquid starts to accumulate in the bottom of the dish.
Plan on cooking for 8-10 hours. Once the internal temperature reaches 185 degrees (get a meat thermometer, darnit!), turn your oven down to 225 - it's done, but you can let it sit for up to 2 more hours before serving.
I served mine with fresh green beans and homemade peanut-garlic coleslaw:
Plan 8 to 12 hours from start to finish. I roasted mine for a full ten. The only way to do this is low and slow. If you cook your brisket too quickly, it will be tough, dry and fatty.
This is your reward for patience:
Start with a good cut of brisket from a local butcher - really, don't trust your big chain grocery store. This is a quarter brisket. It served eight. Make sure they do not remove the thin layer of fat that covers one whole side -- it's essential to cooking it properly.
 |
| Unprepared brisket - note the layer of fat on the top |
- Salt
- Paprika
- Garlic powder
- Mrs. Dash
- Dried oregano
- Cumin
This is extremely important: Make sure your brisket is placed in the pan with the fatty side on top. It will slowly melt away and keep the brisket moist and juicy as it does.
Your beautiful brisket should look like this, begging to be slowly roasted:
We're going to use a simple kitchen oven. Smoking or grilling is a whole different ball game. Set it to 250 degrees. Cover the brisket with aluminum foil and put it in the oven to begin its slow journey to succulent deliciosity.
Now we must prepare a mop. So-called because the traditional way to apply it to a huge piece of meat slowly roasting is with a tool resembling a mop. I use a simple spray bottle (similar to Windex or 409) that I got from Home Depot for 59 cents.
 |
| Vinegar, smoke extract and brown sugar go in my mop |
Spray the brisket with the mop generously every 20-30 minutes. It's OK if a little liquid starts to accumulate in the bottom of the dish.
Plan on cooking for 8-10 hours. Once the internal temperature reaches 185 degrees (get a meat thermometer, darnit!), turn your oven down to 225 - it's done, but you can let it sit for up to 2 more hours before serving.
I served mine with fresh green beans and homemade peanut-garlic coleslaw:
 |
| Oven roasted brisket with peanut-garlic coleslaw and fresh green beans |
Polar Bears
My sweetie has a fascination with Polar Bears. She thinks they're all cute and cuddly. She's right, they are... right up until they bite your arm off. This is for her:
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| Polar bear cub on dry land |
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| Momma cuddles her polar bear cubs |
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| Learning to walk |
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| Momma polar bears are very protective |
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| Mother bears love to cuddle their cubs |
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| Puppies aren't the only ones who sleep like this |
Sunday, January 30, 2011
Garlic-peanut coleslaw
Yesterday was slow-roasted Texas-style brisket day. While it was slowly (very, very slowly) cooking, I prepared a few side dishes. One of those was my signature garlic-peanut coleslaw.
Coleslaw is remarkably simple, so I had to complicate things. I started by preparing a home-made aioli. It's like a mayonaise, but with taste and texture that puts it in a different class altogether.
Aioli requires you to be meticulous in two areas.
First - food safety is paramount. Raw eggs are involved, which raises the possibility of salmonella. Pasteurized-in-the-shell eggs are the safest. I use locally grown organic eggs (safer than the big factories) and avoid contact between the yolk/white and the outside of the shell.
Second - the blending process is delicate. I put two eggs, tons of crushed garlic, chopped parsely, a pinch of salt and a tablespoon of lemon juice in the food processor. I set it blending for a few minutes, then very slowly drizzle in olive oil until the mixture starts to firm up to the consistency of a thick pudding.
Then I prepared the other ingredients - finely grated carrot, chopped peanuts and lots of shredded fresh savoy cabbage.
Mix, chill, serve and enjoy!
Next - the brisket emerges.
 |
| Garlic-peanut coleslaw |
Coleslaw is remarkably simple, so I had to complicate things. I started by preparing a home-made aioli. It's like a mayonaise, but with taste and texture that puts it in a different class altogether.
Aioli requires you to be meticulous in two areas.
First - food safety is paramount. Raw eggs are involved, which raises the possibility of salmonella. Pasteurized-in-the-shell eggs are the safest. I use locally grown organic eggs (safer than the big factories) and avoid contact between the yolk/white and the outside of the shell.
Second - the blending process is delicate. I put two eggs, tons of crushed garlic, chopped parsely, a pinch of salt and a tablespoon of lemon juice in the food processor. I set it blending for a few minutes, then very slowly drizzle in olive oil until the mixture starts to firm up to the consistency of a thick pudding.
Then I prepared the other ingredients - finely grated carrot, chopped peanuts and lots of shredded fresh savoy cabbage.
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| Cabbage, carrot, peanuts and garlic-parsley aoli |
Mix, chill, serve and enjoy!
Next - the brisket emerges.
Stinging Nettles
Yesterday we went for a short walk at the Shipley Nature Center - an urban oasis packed with native vegetation and wildlife.
Crazy Girl spotted a rare insect. She was very, very excited. After much studying, I identified it as ladybugus onleafus.
Being a guy, I wanted to pick it up and show it to her up close. I failed to identify the leaf it was on as belonging to the stinging nettle plant, known in the scientific community as ohmygod thathurtsthathurtsthathurts.
One millisecond, and the lightest of brushes against the back of my hand was all it took. I felt like I had stuck my hand into a roaring fire. Large welts immediately raised, and it burned and itched all afternoon.
While researching possible treatments to ease the discomfort, I learned that in England, there is an annual stinging nettle eating contest. Yes, eating. I can't even fathom the idea.
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| Early signs of spring |
Crazy Girl spotted a rare insect. She was very, very excited. After much studying, I identified it as ladybugus onleafus.
 |
| The elusive ladybugus onleafus |
Being a guy, I wanted to pick it up and show it to her up close. I failed to identify the leaf it was on as belonging to the stinging nettle plant, known in the scientific community as ohmygod thathurtsthathurtsthathurts.
 |
| Ouch - The stinging nettle |
One millisecond, and the lightest of brushes against the back of my hand was all it took. I felt like I had stuck my hand into a roaring fire. Large welts immediately raised, and it burned and itched all afternoon.
While researching possible treatments to ease the discomfort, I learned that in England, there is an annual stinging nettle eating contest. Yes, eating. I can't even fathom the idea.
Wednesday, January 26, 2011
The San Diego Wild Animal Park
Now known as the San Diego Zoo Safari Park, this is what a trip to the zoo should be like. It's uncrowded, truly educational, well staffed and (most importantly) the animals are unstressed, comfortable and fun to watch.
Unlike traditional zoos, the animals are in large enclosures that replicate their natural habitats such as savanna, desert and woodlands. The only exceptions are the primates and many of the birds, which are in more zoo-like enclosures.
The highlight of the visit is a half-hour tram tour around the perimeter of the huge open area that is landscaped to closely resemble several different areas in Africa. Here, rhinoceroses, gazelles, zebras, water buffalo, giraffes and many more species live together in an environment just like home.
Of course, the carnivores are kept separately.
Unlike traditional zoos, the animals are in large enclosures that replicate their natural habitats such as savanna, desert and woodlands. The only exceptions are the primates and many of the birds, which are in more zoo-like enclosures.
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| A rather agile red-cheeked gibbon |
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| A rather grumpy-looking lowland gorilla |
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| Unlikely neighbors - a white rhino and a herd of antelope |
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| One of many gemsbok |
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| Thompson's gazelles stand watch |
Of course, the carnivores are kept separately.
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| A male lion presides over his pride |
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| A large cheetah - the most magnificent animal in the park |
All in all, the Wild Animal Park is a must-see during any visit to the San Diego area. It's less than half the price of a trip to Sea World, and far more enjoyable. The staff is friendly and informative - you'll learn quite a bit from the employees that loiter around the exhibits, eager to share their knowledge.
It is a bit of a drive though - about an hour from downtown San Diego.
Tuesday, January 25, 2011
Dog eats dog
I miss our dogs. They have great homes and we know they're happy, but I selfishly miss the warm fuzzy feeling they gave me. You know how it is if you have had pets that were more than just pets... they were friends.
Some of the most fun times we had were watching them play with each other. They were not just from different families, but from vastly different breeds, yet they were best of friends. Too bad us people can't learn a bit.
Some of the most fun times we had were watching them play with each other. They were not just from different families, but from vastly different breeds, yet they were best of friends. Too bad us people can't learn a bit.
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| Black Lab wins over King Charles |
Our big trip
In May we're going to St. Petersburg because I'd like to meet Crazy Girl's family. No, not St. Petersburg, Florida. This is in Russia.
I've traveled a bit, but Russia will be a new destination for me. We're planning a several day trip to Moscow. I know we're missing some great places to visit that might lie between the two. We don't have time or money to leave Russia on this visit so we want to see the best the Motherland has to offer. We will (if I have my way) make some side journeys to see some of this:
We of course will see Peterhof:
But as the trip gets closer we will pick some roads that are less well travelled.
I've traveled a bit, but Russia will be a new destination for me. We're planning a several day trip to Moscow. I know we're missing some great places to visit that might lie between the two. We don't have time or money to leave Russia on this visit so we want to see the best the Motherland has to offer. We will (if I have my way) make some side journeys to see some of this:
We of course will see Peterhof:
But as the trip gets closer we will pick some roads that are less well travelled.
Venice Beach
Los Angeles / Southnern California is a popular tourist destination. But most visitors see little besides Disneyland and maybe Universal Studios. It's too bad -- there are so many other worthy sights to see and things to do.
Venice Beach is one of them. It's just a few miles north of LAX airport and is at the south end of Santa Monica, about a mile from the Santa Monica Pier (another worthy destination).
Venice Beach is famous for its Muscle Beach outdoor body-building gym, where Arnold Schwarzenegger trained in his early body-building days. Onlookers once gathered to gawk at the heavily muscled (and doped-up) strongmen.
If that's what you expect to see, you'll be disappointed. On our recent visit, the only participant was a flabby man in his sixties.
However, the anything-goes carnival / freakshow experience lives on. There are regulars that you can expect to see on any given weekend:
And some guys just come and go:
I love the guy with his own little soap opera:
The street gymnasts are incredible.
There is plenty more to see and wonder at:
Don't be too shocked though, Venice can be dirty, smelly (incense and pot), lawless and kind of sad:
Venice is worth seeing -- it is not an experience easily forgotten.
Venice Beach is one of them. It's just a few miles north of LAX airport and is at the south end of Santa Monica, about a mile from the Santa Monica Pier (another worthy destination).
Venice Beach is famous for its Muscle Beach outdoor body-building gym, where Arnold Schwarzenegger trained in his early body-building days. Onlookers once gathered to gawk at the heavily muscled (and doped-up) strongmen.
If that's what you expect to see, you'll be disappointed. On our recent visit, the only participant was a flabby man in his sixties.
However, the anything-goes carnival / freakshow experience lives on. There are regulars that you can expect to see on any given weekend:
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| The Venice Beach Gold Robot Man |
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| Harry Perry - Rollerblading Musical Genius |
And some guys just come and go:
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| Bongo Drummer on Venice Beach Boardwalk |
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| "Jingle Bells, Jingle Bells... Help me get drunk tonight" |
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| Yet another street musician on the Venice Boardwalk |
I love the guy with his own little soap opera:
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| An ambulance comes for one of his characters |
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| A happy ending to his story |
The street gymnasts are incredible.
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| Street gymnast jumps over one kid |
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| But wait... here's ten, including two adults! |
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| He literally flies over all ten of them! |
There is plenty more to see and wonder at:
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| The variety of artwork is amazing |
Don't be too shocked though, Venice can be dirty, smelly (incense and pot), lawless and kind of sad:
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| They don't show this part in the travel ads |
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| Yes, it is legal (kind of) |
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| Making his living as an "artist" ... |
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| ... He is very specific about his needs... |
Venice is worth seeing -- it is not an experience easily forgotten.
Friday, January 21, 2011
Spicy shredded chicken burritos
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| Shredded chicken burritos with toppings |
These are so easy to make and so delicious. The leftover meat can be used in sandwiches, soups or even as a main dish. I always make far more than needed so I can have easy meals for several days.
It's simple. Sautee some garlic and onions in a tablespoon of oil over medium heat until soft.
Add several boneless skinless chicken breasts and water to cover. It's OK if they're flozen. Adjust the heat to maintain a low rolling boil.
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| Add enough water to fully cover the uncooked chicken |
Add seasonings. I used some adobo paste, cayenne pepper and a little chicken bouillon. The adobo turned mine a beautiful rusty red color that serves as a warning to the weak-tongued: Spicy!!
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| The chicken is starting to fall apart |
Watch the water. You'll probably need to add some as it evaporates.
When the chicken starts to fall apart when poked with a large spoon, lower the heat and simmer until most of the liquid has evaporated. That's all there is to it! Serve with flour tortillas, salsa, onions, cheese, tomatoes, sour cream... whatever you desire.
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| Finished! Succulent, juicy and flavorful |
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