Warmer temps means no more loose layered clothes. I had 4 pounds that I needed to shed, yet I managed 4 more … and all in the past few weeks. More moving, less beer, wiser food choices. Plenty of hard work and dedication, more ahead … but it’s a start, and today I’m pleased.
Old man shaking his skinny-assed moneymaker, lol …
What a great deal, unbelievable!! Bring in an old can of shave cream (could be an empty can too), and exchange it for their White Eagle brand shave cream … a $12.50 value. Great score … LOVE Kiehl’s!!
email offer …
handing over my Gillette …
my free Kiehl’s …
… Triple Chimay me!! Good beer … Goddamn good beer! Cheers!!
Perseverance and will power, and sacrifice! You know why people quit? Because they’re fucking quitters. Good things don’t come easy!
Just my expert observation. Including a Tiff K file pic from 3 years ago, March 27, 2010 … that’s a shitload of chips and ice cream, lol!!
Had these sexyshanks a while back with the family … believe me, there’s enough meat here to feed the troops, and then some … finally got around to bloggin’ pics ’bout it. Real easy & simple too … key is to have a butcher who’ll go out of his way for you, willing to work with you … getting the exact piece you ask for, and cutting to your specs. Season liberally with salt and pepper, brown in olive oil … then, add the shanks to 1.5 – 2 litres of the best homemade tomato sauce/passata you have, and bake in a dutch oven at 350° for a couple of hours till falling off the bone tender, the marrow oozing/melting into the sauce. At this point, I pulled out the ossobuco and cut/broke apart into 1-2 inch portions. I also extracted any remaining marrow from the bones, adding it to the sauce, discarding any sinewy/grisly bits as well. Served up family style with my best al dente Italian linguine (sorry, no pics … was crazily rushing around …and stressing, lol)!! 🙄
yeah, thick ass is right …
browning away #1 …
… and #2 …
… what else is there, lol? Absolutely LOVE putting together a simple platter like this. Admittedly, it’s a basic one compared to my other efforts … but it was only the two of us, and there was plenty of food … plus I don’t need to always impress the hellouttaya … for a last minute, quickie-throw-together-thingie, it worked out great. That’s my fave focaccia again, Jarlsberg, extra old Cheddar, salami, another salami, ham … but what really got me excited was the new speck available at my Highland Farms. My receipt in shorthand form referred to it as H/TYROL SCHINKENSPECK SMKD … it’s Austrian, it’s smoked … and it’s FANTASTIC … 3pics y’all, enjoy!!
… ’cause hair looks SOGODDAMNGOOD, lol!! 😎
… lowered my mark for the third successive timed run with a personal best … 57.8 seconds. AND, finally obliterating that stubborn sub minute barrier in the process … but honestly can’t see much more improvement. I’m hopeful to go below 55 seconds eventually … even that’s a lofty goal … only time will tell!! 😉
One of the many healthy herbal tea products from Traditional Medicinals … it caught my eye while tea shopping for Tiff as I was familiar with it having previously bought dandelion root tablets. Its health benefits are incredible, and I’m happy having incorporated it into my nightly routine. It has a pleasant taste … you can actually taste the roasted flavour.
… and it’s ORGANIC to boot …
… steeped, ready to enjoy in my fave Denby mug …
… in a hearty Sangiovese/beef broth sauce w/ sundried tomatoes, onions, carrots, celery, and garlic on a bed of buttered egg noodles … Happy B-Day Tiff!!
Dear Prudence, won’t you come out to play?
Dear Prudence, greet the brand new day
The sun is up, the sky is blue
It’s beautiful and so are you
Dear Prudence, won’t you come out to play?
Dear Prudence, open up your eyes
Dear Prudence, see the sunny skies
The wind is low, the birds will sing
That you are part of everything
Dear Prudence, won’t you open up your eyes?
Look around round
Look around round round
Look around
Dear Prudence, let me see you smile
Dear Prudence, like a little child
The clouds will be a daisy chain
So let me see you smile again
Dear Prudence, won’t you let me see you smile?
… completely made this up. Had a Lock & Lock container of leftover homemade tomato sauce w/ chopped collard greens (was from my baccala holiday meal) in my freezer, and a 20 lb sack of spuds sitting chilly in my root cellar (ok, I don’t REALLY have a root cellar, but my parents did when I was a kid, lol). I defrosted the collard green tomato sauce (put the ice chunk in a sauce pan on low heat), peeled 6 or 7 potatoes into large chunks … oh, for added flavour, thinly sliced a Spanish onion and sautéed till translucent … then combined everything thoroughly and dumped it all into my Le Creuset Stoneware dish to bake for an hour … voilà, danistrulythemakingshitupman … 💡
… shaved off one second and a bit from my first timing. better than nothing right? not really when it comes at the expense of a pulled groin. 😕
… most of us don’t, but I’m trying … 2.5 litres should be my daily intake. Like I said, trying!! 😐
Say it ain’t sold out so ANDY BOY …
… was part of a previous roast beef blog, and with the star of the show getting all of the attention, these didn’t make the cut. I was remiss not previously posting pics … all’s rectified!!
topped with caramelized onions, melt in your mouth goodness …
New Dyson product/invention just unveiled. Washes, THEN dries your hands … at 420 mph!!
… on the + side … hair still looks good, lol 😛
… along with rapini … my favourite greens, hands down! Very healthy, and easy to prepare/make too. I grab the bunch, and chop off the bottom (thicker) stalks/stems … wash and rinse 3-4 times quickly, shaking off excess water, yet leaving it wet … heat up my pot, add a couple of tablespoons of olive oil and throw in the kale. You can immediately hear it crackle as the cool, watery leaves interact with the hot oil … season liberally with salt, black pepper and put a lid on it. A few minutes later when it’s wilted somewhat, I add the slivered garlic (I find they’ll burn if I add them along with the kale), allowing them to get golden, by that time it’s all done. All that remains is the plating, and tossing on a few chili flakes too. Enjoy!!
danistrulytheman 