Boulderdash Ballyhoo's Rantings: 2010 Devolution Resolution or What I did up to the end of the past year

Boulderdash Ballyhoo's Rantings: 2010 Devolution Resolution or What I did up to the end of the past year

2010 Devolution Resolution or What I did up to the end of the past year

Well here it is, another new year with plenty to look forward to such as more houses being reclaimed by banks, more people filing for bankruptcy from lost jobs, higher divorce rates, self included, and even more cars with donut wheels on the highway endangering everyone around them with certain death when it explodes from overheating because they can't afford a new regular tire, it's not looking good out there at all.

As for ole' Boulder, well I'm actually doing a bit better as of late. After a bit of falling down the stairs of life (you know me and stairs, never a good mix) I hit the bottom floor and after a bit of healing and rethinking of things I worked hard and got a few dollars in my pocket and paid a new immigrant to the US to carry me up those stairs on his back. Nothing says America like another white man riding atop the backs of immigrants. 

Boulder feels old:

I have finally reached old guy status, sure I've had the grey hair and the unfortunate typical over 40 gut growing, i do love food, but now i have to use reading glasses. I scoffed at the idea over a year ago when I had the horrible experience with the opto chick who plucked one of my contacts out of my eye without asking, yes, she just reached up to my eyeball and pulled it out, I'm pretty much scarred for life from that, i mean WTF? Anyway, not only did she do that, but she put me in the most damned expensive contacts which never worked correctly. Weekly wear for a discounted $90 per box with 4 lenses per box, min order of 4 boxes. That equates to $180 per month for lenses, more if one goes bad early, so screw that. So i gave up on contacts and went glasses for most of the year. Just recently I switched to a new Doc and he and I are like two peas in a pod on what I need. My sight is great for reading my car dash and pretty much have 15/10 so distance isn't an issue anymore. [Get this tho, the new lenses, are good for 1 to 2 weeks, and come 6 in a box for as little as $24, that's more like it vs the old Dr lens plucker's choice.] Up close now I HAVE to use reading glasses to see anything under arms length, such is the elderly project of life. I did find some frames I really liked and feel they look really good on me, foster grant sells them at Walgreens for $20, but here's were the ol' guy comes in, so i see them and like them, but as i walked through the store i find an end isle sale of the same glasses, minus the FG labels, for 2 for $6, of course the ones I want are not in the magnification I require. But now that I've seen them for so little, I will not pay the $20 for the FG versions. The model # is the same, FG just stamps them and marks them up. Bastards, I guess my frugal ol' man shopping phase has begun.

Lots of my friends from childhood are looking different to me now, most are in the 40 yr club now, a few are migrating into the 50's club this and next year. That hits you pretty hard when you used to know them before they could drink legally. A good part of them have kids and even my aged cousins have kids in college as well as my two year older bro who has 2 in college. A few have only just started families, i guess its a mix, but the ones who started really late, i dunno, its strange to see a kid grad from high school with parents in their 70's.

I lost a few over the past few years too, had my first: They didn't die from an accident or murder death. That was a bit shocking and quite a wake up call.

I become highly irritated by the things people do:

Like in the grocer, its easy to identify people who cant count, they're the ones in front of you in the express lanes, i'm not talking about the immigrants who abuse it and claim no can read, i mean the ones who you know for sure can read, ok well maybe not. 

Found that nothing is more annoying than arguing with someone who knows what he's talking about, damn'd specialized degrees

When your friend or family member eats some food and has that look on their face of, "DAMN that was awful!" then says, "here, try some". The same holds true with the sniff test. It's like, i saw you open the container and your head about ripped off from snapping back so hard and fast, and now you want me to take a wiff? Does this smell bad to you? WTF man?! I dont need direct stimulation like that, i just experienced it vicariously through you, no thanks.

When i use my tire gauge and i let half the air out just trying to get a reading. please someone invent something better, its the 21st century all ready!

And finally, here I was just barely coming to grips with being older than the new James Bond, of which had started me on the path to feeling older, but now, the new Doctor from Dr Who is almost HALF my age. Sumbitch...

Beware, thar be changes ahead arrr:

I am finding many things are changing for me, my job status and position within my clients mainly, I guess my push to be a more proactive partner in their companies is starting to pay off. I am more than just the IT Guru to call when the feces hits the fan, my more preventative plan is being put in place after many many meetings and requests for upgrades and solutions and that has kept me busy outside of my regular channels of [insert cellphone ring here] "hello?"  "HEEEEELLLPP US, ITS A MELTDOWN". I guess being in the OH SHIT end of emergency management for IT has its rewards, keeping busy and when I get paid. I now have fewer clients over all but yet I am busier than ever.  

So what else is new since the last installments: 

1) Younger brother has same type heart attack as Tim Russert, supposedly only 10% survive.. he was in that percentage, BTW he is only 36, life changing event for such a young man 

2) I negotiated some deals and came out smelling pretty good over all, quite happy about that

3) I had to put my A number one special girl down "pepper" after 13 years, man that was a big loss for me, part of my fall down the stairs of life to be sure, I was crushed.  More about this in another post to honor her life. 

4) Met new people, left behind some old ones

5) I treated myself to a nice super duper laptop, yup its really nice, best laptop under 16" LCD there is at the time. Quad Core I7 cpu, ok, maybe a bit too geeky, but i love that kinda crap. the screen is INCREDIBLE, and with blue ray, well,  porn never looked so good. haha, no really, no, hah! Yes thats the model in the pic, with the bag etc it comes with.

6) I really needed (5) after lightning hit my house and damaged the roof, my ham radios, and most of my PC and musical equipment that was plugged in, (another drop down the stairs of life), sucks to not be able to record anything and now I have to wear headphones all the time since it took out my recording studio monitor speakers. F'n lightning is quite the power, note the burned up metal on the cable modem, everything plugged into it and the router is all DEAD. It even burned up the network wires.

7) I was departnered in SL, at the time couldn't really get in due to loss of PC's so its no wonder it went down like it did. I had been a bit disenchanted with SL itself of late too. So much Drama and the economy is effecting the sims to explore so SL was kinda old hat on some levels. Kinda came outta left field when it happened. I was out of town at the time.

8)  Carrying on from above, I got to get out of town a few times, had a super great time there, 1st class flying rocks... learned quite a bit, experienced many new things, worked a lot of hours non the less via remote. Gotta love being able to bill for time away. 

9) Spent Xmas plus 2 weeks away from home, that was an awesome and incredible, even with the new boots I bought that scarred the back of my thighs, yes both of them were cut up from the top lip of the boots, still healing at this time. Again, 1st class ROCKS!!!

10) Rescued a puppy. YAY FOR ME and Mr broken heart from (3) 

OK so that was last week which is really 2010...

 Kai-Anne Samantha chili pepper

She's added quite a spring to my step, usually over the poo in the yard, and she makes me smile incredibly huge! BTW she is quite the chick magnet for you single guys, come to think of it, she even gets the guys too, so single ladies, pay attention.

that's pretty much the meat and potato parts of the later half of 2009

until next time y'all, 

DaBishop Boulder

Sharing Sweden with the masses

I know i posted some cookies before, but i've been missing these lovelys from my scandanavian homeland of sweden. They are quite deelish in my opinion and for you DUNKERS out there they are quite incredible with a good coffee or even some teas.

SWEDISH SCORPA

The parts:

1 package active dry yeast

1/4 cup warm water (105 to 115 degrees)

3/4 cup milk

1/2 cup (1 stick ) butter, melted but not boiled so it seperated

1 teaspoon saffron threads (a good pinch or two)

1/2 to 3/4 teaspoon ground cardamom ( optional)

1/2 cup sugar

1/2 teaspoon salt

1/2 cup currants

2 eggs, warmed (NOT COLD FROM FRIDGE)

4 to 4 1/2 cups flour

1 large egg, beaten

Sugar sprinkles, (optional) I dont use it

1 cup raisins (optional) I also dont use it

The HOW TO:

(yes its similar to Biscotti)

To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; let cool until the mixture is lukewarm.

Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.

Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.

Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.

Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.

Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.

Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.

Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.

Yes its a bit of labor of love there, but i find it is quite worth the time and effort

njuta av den scorpa

Vodka sauce pasta

KEIFERS VODKA SAUCE RECIPE

THE RED SAUCE:

6 lb Ripe, San Marzano tomatoes, I use a 6lb can from Costo (pre peeled), sub in Romas if you cant get the San Marzanos

I can tell you that the San Marzano will be FAR BETTER than regular plum types.

3 tbspn Extra Virgin olive oil

1 Red onion; thinly sliced

1 small Rosemary branch, remove the leaves and chopped

1 small Bay leaf (pull before Ala Vodka processing)

1 small fresh thyme branch, remove the leaves and chopped

1 (2 small leaves chopped) Sweet Basil

The setup for the imported canned ie: pre peeled

Warm the olive oil in a large pan; add the tomatoes, onion, rosemary, bay, thyme and basil, I add a pinch of fresh ground black pepper. Cook over gentle heat until the tomatoes break down to a puree blend. Salt to taste (I use a just a little sea salt). You can pass them through a food mill or blend/mash them smooth, however sometimes I leave it a bit chunky. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is reduced a bit and at the thickness you like.

This is for tomatoes with skins:

Warm the olive oil in a large pan; add the tomatoes, onion, rosemary, bay, thyme and basil, I add a pinch of fresh ground black pepper.Cook over gentle heat until the skins are wrinkled and have really cooked away from the flesh, usually about 30 minutes. Remove the skins, The tomatoes should be melting into a puree by then. You can pass them through a food mill or blend/mash them smooth, however sometimes I leave it a bit chunky. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is reduced a bit and at the thickness you like. Add salt to taste

Makes about 1 Quart, you may not need all of it so Freezing or Canning the rest is good thing to do so you have some tasty red sauce ready and quick for anything in the future.

ALA VODKA:

1 quart of red sauce as above

1 cup vodka (nothing too fancy but I like the fowl named or the red S label)

1/2 cup heavy cream, at room temperature (IMPORTANT ITS NOT COLD)

1/2 cup grated Parmesan (not the powdered stuff ) be sure have more on hand as some like me love it to be a bit thicker and cheesier as well as to add on top as many like as well

1 pound penne

Using a large heavy SKILLET (non stick works best, I have a deep 15” to fit all this without splashing all over) Simmer the tomato sauce and vodka over low heat, stirring often, until the mixture reduces by 1/4, usually takes about 20 minutes. Slowly stir the cream into the tomato and vodka sauce. Even at room temp if you go too fast it will bring the temperature down quickly so GO SLOW. Continue to simmer over low heat until the sauce is heated through. SLOWLY stir in the Parmesan cheese until melted and well blended. DO NOT JUST TOSS IT ALL IN AT ONCE!!! As with the Cream you do this a little at a time as to not overwhelm the sauce and cool it down, it also promotes better melting and distribution of the cheese and flavors. At this point it should be nice and light orange colored. I stir to mix all the flavors and make sure everything is all HOT AGAIN.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat. I like to keep a little bit of the water and add some to the sauce, not much just a bit to thin the sauce back a bit since I like it thick to start with and it adds the starches you removed from the pasta while boiling. Careful how much you add as you don’t want to make it all runny. I let this all to a simmer once again for at most 2 minutes while gently continuing to toss/stir/fold with a large wooden spoon. This will make it all hot and steamy, don’t do this too long as the pasta will overcook and get loose and mushy. Remove from heat and let REST with a good lid or cover plate etc. This will allow it to cool a bit and reconstitute the liquids that were just boiling. This step is VERY IMPORTANT, as with any cooked to steamy hot meal it allows the flavors to infuse themselves back into the food. (have you ever had dry turkey, usually its not over cooked, just not allowed to stand and let the steamed juices return to liquid and get absorbed back into the meat, hence the big PUDDLE of liquid in the bottom of the pan) just quickly cover it and let it rest.

After resting for a few minutes, YOUR DONE, ENJOY!!

Dining table induced heart attacks?

Dining out....a favorite American past-time. Research, however, has shown that the more we dine out, the more likely we are to get accustomed to larger portions—and to potentially larger waistlines.

So is it possible to dine out and have your cake too? According to a new report by the Nutrition Action Healthletter, the answer might be a resounding "no," especially if you dine at some of the casual, "slow-food" restaurant chains out there, with their hyper-caloric entrees, appetizers, and desserts.

One meal highlighted by the NAH report, for example, was The Cheesecake Factory's "Fried Macaroni and Cheese," which weighs in at a monstrous 1,570 calories and 69 grams of saturated fat. (The kind that clogs your arteries and can leave you at higher risk for a heart attack for up to 4 hours after a meal.) Consider these factoids: • Many health experts recommend we eat no more fat in a single day than the equivalent of 3 pats of butter.  • A pat of butter has 5 grams of fat, so "Fried Macaroni and Cheese" contains the equivalent of about 14 pats of butter. Oops!

And the amount of sodium (as table salt) in some restaurant meals is sky-high as well. Chili's "Big Mouth Bites"-also cited in the NAH article-boasts (if that's the word) 2,350 calories, 38 grams of fat (7 ½ pats of butter)-and 3,940 mgs of sodium. Excuse me? That's about twice the amount of sodium recommended for most adult Americans, over the course of a day. How many salt-sensitive people-some of whom have high blood pressure and don't know it-are innocently gorging on these indoor salt licks?

Okay, so the news about restaurant chains isn't so good, but there are healthier options out there that will still allow you to go out once in awhile and socialize. Here's a sampling of entrées from some of the big restaurant chains. I've included one "no-no" from each establishment's menu to help you spot the "heart-attacks-on-a-plate."

• Applebee's®.  The bad news: You order the "Grilled Steak Caesar Salad with toast," thinking you're eating light...after all, it's a salad, right? But guess what? If you eat the whole thing, you'll have wolfed down 1,296 calories, 83 grams of fat (16½ pats of you-know-what), and 2,200 mgs of sodium. Uh oh. The good news: Applebee's offers a Weight Watcher's® Menu for health- and weight-conscious diners, and it includes "Garlic Herb Chicken" for 370 calories, 6 grams of fat, and 7 grams of fiber. Applebee's even has a dessert, "Chocolate Raspberry Layer Cake," that's only 230 calories and 3 grams of fat. Pass around 1 slice of this cake and you'll be cutting calories even further. Although their "Onion Soup au Gratin" (150 calories) has fewer calories than does regular onion soup, the 8 grams of fat in there might cause a problem if your entrée was also high in fat. 
• Cheesecake Factory®.  The bad news: You ordered their "Stuffed Chicken Tortillas," thinking it a fairly good nutritional choice. Wrong. You just put away 1,097 calories, 43 grams of fat (8 ½ pats) and a whopping 2,647 mgs of sodium (the equivalent of more than a full teaspoon of salt)....thirsty, by any chance? The good news: I was surprised to find a new menu item at the Cheesecake Factory called "Weight Management Grilled Chicken^TM," which was accompanied by arugula salad (my favorite!), steamed white rice, and asparagus. Per the online listing, this meal contained "less than 590 calories." The new "White Chicken Chili" also looks promising, although the nutrition information wasn't available when I looked. Their "Shrimp and Chicken Gumbo" could be healthy if you ask that the cream be left out of the Cajun-style broth. 
• Chili's®.  The bad news: Chili's online info lists its appetizers under the heading "Start It Off Right," but you surely won't be doing that if you order their "Onion String & Crispy Jalapeno Stack." This before-meal snack is lugging along 2,130 calories, 213 grams of fat (I kid you not--42 ½ pats of butter!), and 1,320 mgs of sodium. (You know how some menus put a little heart symbol next to the heart-healthy meals? "Onion String & Crispy Jalapeno Stack" could just about be awarded tiny skull and crossbones.) The good news: Chili's "Guiltless Grill" offers many healthy options too, such as the "Guiltless Grilled Salmon" at 480 calories, 14 grams of fat (with most of the calories and fat coming from those pleasant omega-3-fatty acids), and a good amount of fiber (10 grams). Another item I was curious about is the "Black Bean Burger": Although its 650 calories seem fairly steep, it does contain a respectably low 12 grams of fat (only 2 of them saturated) and a generous 26 grams of fiber. 
• T.G.I. Friday's®.  The bad news: No matter how good Friday's "Pecan-Crusted Chicken Salad" sounds to you, don't do it. It's hiding 750 calories and 10 pats of butter. The good news: With its "Right Portion, Right Price" menu offerings, Friday's became the first casual, sit-down dining chain in the U.S. to offer smaller portions at lower prices all through the day. Among the entrees are "Asian-Glazed Chicken with Field Greens," and "Cedar-Seared Salmon on Field Greens." Two other meals, the "Dragonfire Chicken" and "Shrimp Key West," are included in their "Better for You" section, which lists only those meals that contain no more than 500 calories and 10 grams of fat per serving. This saves you money as well.
• Outback Steakhouse®.  The bad news: Order Outback's "Aussie-tizers Kookaburra Wings with Sauce" and you just served yourself 1,160 calories and 75 grams of fat (15 pats). The good news: I was pleasantly surprised to learn that this restaurant now has "Healthy Weight Loss," "Heart-Healthy Diet," and "High-Protein Low-Carbohydrate" choices. On the "Healthy Weight Loss" link, they offer options for making their traditional items healthier (e.g., ordering their "Grilled Shrimp on the Barbie" without butter, or the "Shrimp and Veggie Griller" without butter or glaze during preparation.  I feel these guidelines of Outback Steakhouse not only help diners cut calories and fat, but also provide information regarding the food's preparation. And perhaps most important, diners will most likely feel less intimidated to ask their server for these modifications since they're listed on the Web site. 
• Ruby Tuesdays®.  The bad news: You just ordered "Ruby Minis," thinking, What harm could 2 miniburgers with fries possibly do? The answer: an injurious 1,122 calories and about 14 pats is what. The good news: I found a menu option online called "Smart Eating Choices," which looks to include some healthy options, such as "White Bean Chicken Chili" (228 calories, 8 grams of fat, 5 grams of fiber) and "Grilled Chicken" at 295 calories and only 6 grams of fat. Other choices, however, were a bit higher in fat than I expected, such as the "Chicken Bella" (626 calories and 7 pats), "New Orleans Seafood" (31 grams of fat), and "Grilled Chicken Salad" (30 grams of fat). However, even these last options are most likely much lower in fat and calories than some of the traditional items on the menu, so overall they may be fairly good choices, in moderation.

I'm sure there are many more restaurants out there with healthier options, so I'd love to hear from you if you'd like to share what you've found out. I hope I've given you some tasty and healthy options so you can have your cake and eat it to!

© 2007 Johns Hopkins University. All Rights Reserved. This article from Johns Hopkins University is provided as a service by Yahoo. All materials are produced independently by Johns Hopkins University, which is solely responsible for its content

The New Age of Wireless

We have taller buildings, but shorter tempers; 
Wider freeways, but narrower viewpoints; 
We spend more, but have little; 
We buy more and enjoy it less.

We have bigger houses and smaller families; 
More conveniences, but less time; 
We have more degrees, but less common sense; 
More knowledge, but less judgement; 
More experts, but more problems; 
More medicine, but less wellness.

We spend too recklessly, laugh too little, 
Drive too fast, get too angry too quickly, 
Stay up too late, get up too tired,  Read too seldom, 
Watch TV too much, and don't pray often enough.

We have multiplied our possessions, but reduced our values. 
We talk too much, love too seldom and lie too often. 
We've learned  how to make a living, but not a life; 
We've added years to life, not life to years.

We've been all the way to the moon and back, 
But have trouble crossing the street to meet the new neighbor.

We've conquered outer space, but not inner space; 
We've done larger things, but not better things; 
We've cleaned up the air, but polluted the soul; 
We've split the atom, but not our prejudice; 
We write more, but learn less.

We've learned to rush, but not to wait; 
We have higher incomes; but lower morals; 
More food but less appeasement; 
More acquaintances, but fewer friends; 
More  effort but less success.

We build better computers to hold more information, 
Produce more copies than ever, yet have less communication; 
We've become long on quantity, but short on quality. 
 These are the times of fast foods and upset stomachs; 
More kinds of food, but less nutrition.

These are the times of world peace, but domestic warfare; 
More leisure and less fun;

These are the days of two incomes, but more divorce; 
Of fancier houses, but broken homes; 
Tall men and short character; 
Steep profits, and shallow relationships.

These are days of quick trips, throwaway morality, 
One-night stands, and pills that do everything from 
Cheer, to quiet, to kill.

It is a time when there is much in the show window, 
And nothing in the stockroom.

Think about it. 

Holy Shit

It used to be more private—just the immediate family gathered after mass, the baptismal font at the rear of the church tiny as a bird bath. The priest would ladle a few teaspoons’ tepid holy water on the bundled baby’s forehead, make a crack about the halo being too tight as the new soul wailed. We’d go home to pancakes and eggs.

These days it’s a big Holy-wood production— midmass, the giant altar rolls back to reveal a Jacuzzi tub surrounded by potted palms. The priest hikes up his chasuble, steps barefoot out of his black leather loafers and wades in like a newfangled John as organ music swells and the baby-bearing families line up like jumbo jets ready for takeoff. But when the godparents handed my niece’s newborn naked to their parish priest, and he dunked her into the Jacuzzi’s bath-warm holy water, her little one grew so calm and blissful she pooped—not a smelly three-days’ worth, explosive diaper load, but enough to notice. As the godparents scooped the turds with a handkerchief, the savvy priest pretended he hadn’t seen, swept through the fouled water with his palm before the next baby in line was submerged.

After mass, my niece sat speechless, red-faced, not knowing what to say— or whether—as church ladies, friends, and family members presented one by one to the tub where the babies had been baptized. As they knelt and bowed and dipped their fingers in, and blessed themselves.