Uhh...well...I guess this appropriate for our countries obesity issue.
At least we can laugh at ourselves.
Right?
Friday, September 26, 2008
Mad TV - McDonalds (Fat ass it)
Sunday, September 21, 2008
Fitflix Workout - Bruce Mylrea, 28 Count Routine
No.
Seriously, no.
This looks like something some of the "trainers" I've seen have their clients do.
This should be made into a feature length movie entitled, "There Will Be Stupidity...and Laughter"
SP
Saturday, September 20, 2008
Poached Salmon salad
4 pieces skinless salmon fillet, 4 to 5 ounces each
4 Roma tomatoes, or the best tomatoes you can find
4 cups fresh, tender green beans with the tips trimmed off
4 shallots
3 stalks celery
3 cloves garlic
1 bay leaf
1 bunch fresh basil, leaves and stems separated
12 olives, pitted and chopped roughly
2 lemons
1 tbsp. red wine vinegar
2 eggs
1 oz. (about 3 tbsp) extra virgin olive oil
Salt and pepper
Start by filling two medium pots with cold water. To the first pot add two of the shallots, one stalk of the celery, and the garlic, all roughly chopped. Add the stems of the fresh basil (reserving the leaves for later), the bay leaf one of the lemons cut into quarters, and salt (it should taste like the sea); bring this pot to a slow simmer. To the second pot, just add salt and bring to a boil.
When the salted water comes to a boil, carefully drop the two whole eggs into it, reduce to a slow simmer, and set a timer for 7 minutes. Fill a large bowl or pot with ice water. After 7 minutes, add the green beans to the pot with the eggs and cook for another 2 minutes. Drain the eggs and beans and immediately immerse in the ice water.
Thinly slice the remaining two shallots, put in a bowl, and pour in red wine vinegar. Slice the two stalks of celery and cut the basil into thin strips. Stem the tomatoes, cut into quarters, and place in a separate large mixing bowl. Remove the green beans from the ice water, pat dry, and add to the tomatoes, along with the shallots and vinegar, basil, celery, olives, and the olive oil. Season generously with salt and pepper (tomatoes need more salt than one might think to bring out their flavor). Leaving the cooked eggs in the cold water bath, peel them (the shells come off easily and neatly underwater).
Meanwhile, your other pot of water with the herbs and vegetables has been simmering and becoming flavorful for the salmon. Making sure the water is not boiling but is just about to, drop the fish into it gently and cook at a low simmer for about 3 to 4 minutes, depending on the thickness of the fillets.
The salmon will turn opaque and firm up; if you bend the fillets a little bit there should still be dark pink in the center when you pull it out of the water. If the fish is the same color all the way through and flakes apart in the water, it will turn out overcooked and dry.
Pull out of the water gently with a spatula. If the salmon seems slightly undercooked, that is best, as it will continue to cook from the residual heat. (You can always drop it back in the water if you want to cook it more, but there is no recourse for overcooking.) The salmon, tomato, and green bean salad and the eggs can all go into the refrigerator until you are ready to serve them.
When you are ready to eat, cut the eggs in half lengthwise, assemble everything on plates, and sprinkle salt and fresh cracked pepper over the Salmon and hard cooked eggs.
Enjoy!
SP
4 Roma tomatoes, or the best tomatoes you can find
4 cups fresh, tender green beans with the tips trimmed off
4 shallots
3 stalks celery
3 cloves garlic
1 bay leaf
1 bunch fresh basil, leaves and stems separated
12 olives, pitted and chopped roughly
2 lemons
1 tbsp. red wine vinegar
2 eggs
1 oz. (about 3 tbsp) extra virgin olive oil
Salt and pepper
Start by filling two medium pots with cold water. To the first pot add two of the shallots, one stalk of the celery, and the garlic, all roughly chopped. Add the stems of the fresh basil (reserving the leaves for later), the bay leaf one of the lemons cut into quarters, and salt (it should taste like the sea); bring this pot to a slow simmer. To the second pot, just add salt and bring to a boil.
When the salted water comes to a boil, carefully drop the two whole eggs into it, reduce to a slow simmer, and set a timer for 7 minutes. Fill a large bowl or pot with ice water. After 7 minutes, add the green beans to the pot with the eggs and cook for another 2 minutes. Drain the eggs and beans and immediately immerse in the ice water.
Thinly slice the remaining two shallots, put in a bowl, and pour in red wine vinegar. Slice the two stalks of celery and cut the basil into thin strips. Stem the tomatoes, cut into quarters, and place in a separate large mixing bowl. Remove the green beans from the ice water, pat dry, and add to the tomatoes, along with the shallots and vinegar, basil, celery, olives, and the olive oil. Season generously with salt and pepper (tomatoes need more salt than one might think to bring out their flavor). Leaving the cooked eggs in the cold water bath, peel them (the shells come off easily and neatly underwater).
Meanwhile, your other pot of water with the herbs and vegetables has been simmering and becoming flavorful for the salmon. Making sure the water is not boiling but is just about to, drop the fish into it gently and cook at a low simmer for about 3 to 4 minutes, depending on the thickness of the fillets.
The salmon will turn opaque and firm up; if you bend the fillets a little bit there should still be dark pink in the center when you pull it out of the water. If the fish is the same color all the way through and flakes apart in the water, it will turn out overcooked and dry.
Pull out of the water gently with a spatula. If the salmon seems slightly undercooked, that is best, as it will continue to cook from the residual heat. (You can always drop it back in the water if you want to cook it more, but there is no recourse for overcooking.) The salmon, tomato, and green bean salad and the eggs can all go into the refrigerator until you are ready to serve them.
When you are ready to eat, cut the eggs in half lengthwise, assemble everything on plates, and sprinkle salt and fresh cracked pepper over the Salmon and hard cooked eggs.
Enjoy!
SP
Tuesday, September 16, 2008
Monday, September 15, 2008
My how the times have changed
When was the last time you heard the phrase, "Winston tastes good like a cigarette should?"
Weird, man. Just weird.
Steve
Thursday, September 11, 2008
Ode to those who've gone before us
Remember this day those 3000+ folks who were killed and the brave soldiers who stand in the gap for each of us.
God bless them all,
Steve
Sunday, September 7, 2008
Is it worth it?
Horror gripped the heart of a World War-I soldier, as he saw his lifelong friend fall in battle.
Caught in a trench with continuous gunfire whizzing over his head, the soldier asked his Lieutenant if he could go out into no-man's land between the trenches to bring his fallen comrade back.
"You can go, but I don't think it will be worth it. Your friend is probably dead and you may throw your life away."
The Lieutenant's words didn't matter, and the soldier went anyway. Miraculously, he managed to reach his friend, hoisted him onto his shoulder and brought him back to their company's trench. As the two of them tumbled in together to the bottom of the trench, the officer checked the wounded soldier, then looked kindly at his friend.
He said " I told you it wouldn't be worth it," he said. "Your friend is dead and you are mortally wounded."
"It was worth it, Sir," said the soldier."
"What do you mean by worth it?" responded the Lieutenant. "Your friend is dead."
"Yes Sir," the private answered, "but it was worth it because when I got to him, he was still alive and I had the satisfaction of hearing him say.... "Jim... I knew you'd come."
Many times in life, whether a thing is worth doing or not, really depends on how you look at it. Take up all your courage and do something your heart tells you to do so that you may not regret not doing it later in your life...
God bless,
Steve
Caught in a trench with continuous gunfire whizzing over his head, the soldier asked his Lieutenant if he could go out into no-man's land between the trenches to bring his fallen comrade back.
"You can go, but I don't think it will be worth it. Your friend is probably dead and you may throw your life away."
The Lieutenant's words didn't matter, and the soldier went anyway. Miraculously, he managed to reach his friend, hoisted him onto his shoulder and brought him back to their company's trench. As the two of them tumbled in together to the bottom of the trench, the officer checked the wounded soldier, then looked kindly at his friend.
He said " I told you it wouldn't be worth it," he said. "Your friend is dead and you are mortally wounded."
"It was worth it, Sir," said the soldier."
"What do you mean by worth it?" responded the Lieutenant. "Your friend is dead."
"Yes Sir," the private answered, "but it was worth it because when I got to him, he was still alive and I had the satisfaction of hearing him say.... "Jim... I knew you'd come."
Many times in life, whether a thing is worth doing or not, really depends on how you look at it. Take up all your courage and do something your heart tells you to do so that you may not regret not doing it later in your life...
God bless,
Steve
Tuesday, September 2, 2008
Re: Swiss Ball Gauntlet
This looks cool, and some "trainers" might claim that it is "functional training," but in reality, this is a stupid thing to do.
If I see you try it and fall, expect me to point and laugh at you for WEEKS!
SP
Monday, September 1, 2008
Creedence Clearwater Revival - Have you ever seen the rain?
With all of the rain we've seen recently, combined with Hurricane Gustav's potential, I thought it poignant to listen to a little "moisture music."
SP
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