danistrulytheman

I'm STILL a self confessing, self professing know-it-all, or so I think!


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Woodbine Racetrack!!

Saturday April 2 marks the return of thoroughbred racing … opening day!! I have such great memories of Woodbine … seeing the Queen, the Queen Mum (I was standing on a level above her as she making her way to her private seating area, walking directly beneath me … very cool), The Breeder’s Cup in 1996, so many, many more memories too. Great horses as well … With Approval, Sky Classic, Dance Smartly, Play The King (my favourite), Afleet, Peteski, Izvestia, Awesome Again … and many more great horses too. There was a time when I never missed it, or many other days on the racing calendar for that matter. Now? Hardly ever go … but love it when I do. And, love watching the major races throughout the year on TV (the computer now too)!!

Woodbine has such a beautiful paddock!! Hands down the best in North America … bar none!! And that’s not a stretch … “and down the stretch they come”, lol!! I’ve got a GREAT picture on a warm and sunny autumn Rothman’s Day (unsure the year off the top of my head) standing in front of the paddock with Tiffany K. that I have framed … and would love to share it here with y’all, but also … would love to just wake-up tomorrow, lol!! Hey, can’t blame me for betting on ‘a sure thing‘, lol!!

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P.S. These old-time railbirds always came around looking for inside information, prying my picks. As a joke, a goof, I’d alway tell’em the same thing, ” You wanna tip? … Seabiscuit to win!!” LOL!!


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CENSORING COCKSUCKERS!!

THE CENSOR NAZIS!! THIS IS WHY I HATE PLAYING ALONG WITH YOU MOTHERFUCKERS!! THIS WAS MY FIRST FORAY INTO YOUR BOGUS, ASS-KISSING, SHAM FORUM, LAST ONE TOO EVIDENTLY!! YOU’VE GOT TO BE FUCKING KIDDING ME ALLOWING SUBSEQUENT COMMENTS TO MINE, CONSIDERING MINE WAS AT LEAST AN INTELLIGENT ONE, OFFERING CONSTRUCTIVE INSIGHT?!?!?! … I CAN’T EVEN BE BOTHERED WRITING YOU, QUESTIONING YOUR THINKING … HONESTLY!! BUT … I WON’T FORGET THIS FUCKED UP FAUX PAS … THIS INDISCRETION!!

“my indignation trumps your oppressive arrogance” – danistrulytheman … BONUS QUOTE!!

WILL COPY/PASTE MY DISALLOWED COMMENT … AND SMIRKINGLY, PERMITTED COMMENTS!!

MY COMMENT:

Like it, the thought at least, and the ease of use, but unfortunately still needs work. Two recent posts of mine aren’t being displayed as originally posted. One simply was unable to recreate the symbol for π leaving it omitted, and leaving readers scratching their heads. The other was posted in Cyrillic, and was missing completely, while the content in Cyrillic remained.

PERMITTED COMMENTS (I WON’T DIVULGE OWNERSHIP, ONLY PROVIDE A SAMPLING):

Sounds wonderful!

Love your work!

Absolutely wonderful. I look forward to playing around with it. Thanks!!

Wow!! Thanks WP!

Terrific idea!

Amazing!!! Technology just keeps getting better and better.
Fantastic idea!

WOW!! Very Kool

Just Noticed this last night & it looks awesome!

oh that is awesome!!!

I must have an iPad 2 asap!

This looks so cool! I wonder if any of my blog readers are using an IPad.

Yay!! This IS cool! I use my iPad a great deal, and I know plenty of people who put in most of their internet time on their iPads. Yay!

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CAP LETTERS?? BOLD FACE TYPE?? DAMN STRAIGHT MOTHERFUCKERS!!


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Tutti a Tavola a Mangiare!!

This recipe comes courtesy Rachael Ray!! The quote comes courtesy Lidia (that should suffice, if not … Bastianich … bastards, lol)!! Spaghetti, kale and portobello mushrooms … basically. I changed (tweaked) minor details … I omitted nutmeg (not a fan, used it before a few times with pasta dishes using ricotta, and just wasn’t fond of its unique taste and overpowering tendencies … certainly wasn’t subtle to say the least) … substituted chili flakes instead!! Kale cries out, screams for this, along with copious salt and black pepper too. Oh, I used linguine piccolo in place of spaghetti as well.This is actually the second Rachael Ray inspired recipe that I tried. The first one was her individual meatloafs … mini-meatloafs!! I make that all the fucking time, and always think of her when I do, giving her credit for such a great, easy idea. This time I also got the greatest tip from her … when you remove the stem from the portobello leaving the cap to be thinly sliced before adding to the frypan, she suggests scraping the ribs removing what would result in tiny black flecks covering and coating the pieces as you slice them, something you wouldn’t want to add to the dish anyways, combining it with the pasta and making a Goddamn mess of the whole thing!! Not attractive, or eye-appealing!! How fucking smart … thanks Rach!! BTW, this is completely different than when you grill them on the BBQ, leaving the ribs intact, sopping up any olive oil, chili flakes, lemon juice, parsley, and garlic goodness (my favourite combo) … or any ingredients you choose to fill the caps with!! Soon motherfuckers, soon … BBQ, are we there yet? Once again I made way too much food … this was for two!! Guess that means today=leftovers, lol!!

Oh, notice the 2 bowls and platter used for the antipasto … they’re part of my WP Bistro set!!


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PF Flyers Number 5!!

Incurring shitloads of difficulties/problems finding/buying these!! Can’t get ’em in my home and native land!! WTF happened to with glowing hearts? Not gonna divulge the ones I want either motherfuckers (gonna keep you guessing, lol)!! Exploring US online shopping sites only sucks!! WAY TOO MUCH dinero for shipping/taxes/duty charges!! Almost equal to the fucking cost itself!! Looks like I’m forced to shop UK online sites again, and with the strong Canadian dollar, it’s worth it … HUGE $AVING$!! Haven’t found my exact model, and size … YET!! Keep yer fingers x’ed y’all!!