Tuesday, July 31, 2012

I've got a problem . . . but I'm not the only one


I have come to the realization that I am, in fact, an addict.  My drug of choice?  Caffeine.

Of course, I've known that I have a problem for some time now.  Several months ago I got a brainiac idea that I was going to quit cold turkey . . .  stop drinking coffee, tea, soda . . . the works.  Within 2 days I had a brutal headache . . . by the third day I thought my head was going to explode.  On day four . . . as the zombies were munching on my bleeding brain . . . I succumbed and had a cup of coffee.  Aaaah . . . sweet relief.  So, yeah . . . I’ve got a problem.






And then recently a friend (who's name has been changed to protect the guilty) of mine posted on Facebook that he was out of coffee and the world might possibly be coming to an end.  You see . . . he’s got a way bigger caffeine monkey on his back than I do.  WAY!

It was then that I realized how deeply my addiction . . . and my hubby’s . . . ran.

How does one run out of coffee?  I don’t know how it’s even possible.  You’d have to make a real, concerted effort to go through all of the coffee/caffeine options in my house.  Especially, coffee.

We've got tea and soda and even a few Red Bulls floating around.  But coffee?  That we have in spades!  Let me start from the bottom and work my way up  . . . we have instant tubie things and coffee singles; both of which I really don’t like much at all but certainly will do the trick in a pinch.  I’m pretty sure I have some of that international coffee powdered stuff stashed in the pantry.  I have Keurig cups . . . I would never have bought one of those things for myself but it was a good gift and an excellent backup.  I have a can of ground coffee stashed in the camping gear.  And I always . . . ALWAYS . . . have at least 4 pounds of roasted whole bean coffee in the house at all times . . . usually more like 10 pounds.   I also have a couple pounds of green coffee beans and I even know how to roast them. I have an electric grinder and a hand crank grinder for the whole beans.  I have a regular 12-cup drip coffee maker, a single cup drip coffee maker, a percolator, a drip coffee maker that works on a stove top or over a fire, and  for the direst of emergencies a French press. 


Yeah, you could say I have my bases covered.  Oh, yeah.
























Spicy Cucumber-Avocado Soup


Cool, light, refreshing . . . a perfect summer side



1/2 Firm-Ripe California Avocado
2 Or 3 Kirby Cucumbers
1 (8-Ounce) Container Plain Greek Yogurt 
3 Tablespoons Chopped Fresh Chives
1/2 Lime, Juiced
1 Teaspoon Salt, or To Taste
1 Teaspoon Chopped Fresh Jalapeño Chile with Seeds
1 Cup Small Ice Cubes


Peel and pit avocado. Cut cucumbers into 1/2-inch pieces.  Place all ingredients in a blender and blend on high until very smooth, about 1 minute.


Serve in a chilled bowl. Garnish with additional avocado and chopped chives, if desired.


Print Recipe

Monday, July 30, 2012

Reflect on this . . .

Hubby and I went out for hot wings and cold beer the other night.  When we got to our favorite bar we noticed something unusual . . . bags of what looked like water hanging from the eaves.


I assumed they were some sort of ward to keep gnomes from invading and wreaking havoc in the establishment.  Lord knows I've had my own issues with the little fellas (still do from time to time).  But just to confirm, when the waitress came to our table to take our order I inquired about them.


No, it wasn't about gnomes . . . or any other mystical creature, for that matter.  It was, however, a ward of a different kind.  Those bags full of water were there to detract bugs.  Really??


Okay . . . so I had to look into this repellent technique because I've never heard of such a thing.



Apparantly this is a method employed in the south and . . . even further south than that . . .  in South America.


Basically, you fill a strong clear plastic bag with clean water and hang it in direct sunlight wherever there is a flying bug problem.  The theory is that the water will refract and reflect the light.  It works kind of like a warning beacon to bugs who perceive the reflected light as movement and avoid it to evade a possible collision.


Some say to make the water bag even more effective put a very shiny penny in the bag . . . the shinier the betterer . . . put little pieces of shiny foil in the water.  This will increase the light infraction and thusly . . . supposedly . . . be more effective.


There are companies that actually attempt to market and sell these things . . . like finding ziplock bags and filling them with water is so complicated.


I also read the US military uses water bags for the purposes of keeping the bugs away.  My biggest concern about this is . . . are they making them or are they contracting out for somebody else to make them.  You’ve heard all the stories about how the military was buying toilet seats for $600, and $17 bolts?  Enough said.  


Anyhoo . . . I supposed it’s worth a try.  I mean . . . you know the kind of stuff flies like to hang out in and on.  Do you really want their nasty little feet touching you or your food?  Ugh . . . no way!


Then again, I doubt they would be useful against mosquitoes. Those flying parasites are out for blood . . . your blood . . . and I don’t think they’d easily be deterred by a bag of water.  Even if it does have shiny bits floating around in it.


And that’s all she wrote . . . 




Bacon Potato Salad

Everything is better with bacon . . . everything.



6 To 8 Medium Potatoes 
1/2 Pound Bacon, Cooked And Crumbled 
2 Celery Ribs, Finely Chopped
3 Hard Boiled Eggs, Chopped
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Mayonnaise 
1/2 Cup Sour Cream 



Cook potatoes in boiling water for 30 minutes or until tender. Drain and let cool slightly. Peel and cut into 1-inch cubes.


Place potatoes in a large bowl. Add bacon, celery, eggs, salt and pepper. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour.

Sunday, July 29, 2012

Final Friday at New England Brewing Company


Hubby and I recently attended Final Friday at New England Brewing.  Final Friday is their monthly open house where you get to sample their beer, mingle with other beer lovers and enjoy a live band  . . . all of this at the brewery with the beer making staff.  Basically, a beer drinkin' rockin' good time!


$5 at the door gets you three tickets good for three 10 ounce beer samples.


We arrived just at the start of the soiree . . . 6 PM . . . and the there were already quite a few people there.  Comfortably crowded I would say; room to mingle, check things out and get a beer.


Hubby and I took our cups, dropped a ticket in the bowl and got our beer samples.  Being the IPA lover that I am, I started out with the Sea Hag IPA.  We made our way over to the stacks of pallets loaded with empty cans and sampled our . . . well . . . sample.  


Yummy!  Sea Hag . . . my first time drinking this beer.  It is an American style India Pale Ale.  I liked it . . . I liked it a lot.  It's hoppy and bitter without being overpoweringly so.  The hops are citrusy with plenty of the lemon and grapefruit that I love.  The malt gives the beer a caramel flavor that lends a slight sweetness that blends quite nicely with the bitter hops.  Over all . . . a very good IPA . . . I loved it.  (6.2% ABV)



As we were finishing our first beer we noticed the crowd was noticeably thicker and the temperature was rising in the relatively small space.  And . . . a line was begining to form to get the beer.  So, we hopped in line for our second sample.  Just as we were getting our cups filled the band started and the place was a'rockin'.



My second choice was an Elm City Lager.  This is a German style pilsner.  Again . . . I really liked this beer.  Light, tasty and exceedingly drinkable. This is what a lager should taste like . . . mildly sweet, slightly bitter, clean and smooth.  A sesionable beer to be sure at 5% ABV.  Really quite nice.  An all around good beer!


While sipping my beer I skulked around a bit checking out the equipment . . . tanks, canner, etc.  I happened to look up and spied a red monster dude hanging out on a beam and Elvis perched on top of tank.  


There were kegs and KEGS waiting to be filled.  


But, the pallets of cans and the tanks themselves filled most of the space . . . which was surprisingly small.


By the time we finished our second beer the place was packed . . . and we were sweating like crazy.  A very hot, humid day and a room filled with beer swizzling people makes a very sultry environment.  And the line to get beer . . . looooooooong.  


We eased our way into the line to get our final sample.  I decided to go with the Sea Hag . . . as it was that or the Elm City.  We squeezed our way over to the open overhead door to get some fresh air . . . it was brutally hot.


Mmm . . . out of beer?  Sometimes life is crap.  :)


As we finished up we were ready to get gone.  As crowded and hot as it was we still left happy . . . sweaty but happy.  I'm looking forward to heading back to New England Brewery for another Final Friday.



For more information check out NEBC's website or visit their Facebook page.

Friday, July 27, 2012

Firewater Friday - Very Berry Deliciousness


Hubby and were out for our weekly date night and spied a jug of strawberries steeping in a clear liquid.  The sign above the container proclaimed one shot of strawberry vodka $6.  Okay . . . a bit pricey for a simple shot but I just had to try it . . . and try it I did.  And OH-MY-GOD-BECKY it was soooooooo good!  And then I had another one.   Yeah, you can call me a lush.  

I figured how hard could it possibly be to infuse vodka with strawberries.  Not hard at all . . . here's how to do it:

First, you must have fresh strawberries.  They're in season, relatively cheap and very, very sweet.

Second you must have a neutral flavored spirit . . . vodka.

Take 2 cups of fresh clean strawberries, hulled and cut in half and put into a clean 1 quart jar (I use a Mason canning jar).  The stawberries should fill the jar halfway.

Next pour in the vodka to the top leaving about a half inch of headspace.  








Then place cool, dark place (like a pantry or cupboard).  Give the jar a little shake once a day to move things around.  


After a couple days you will notice that the strawberries are being leeched of color and turning a sickly albino white.  Don't panic, this is normal.  All the color and flavor is going into the vodka.



In a week you will have strawberry infused vodka with very pale strawberries floating around in it.

Strain the solids from the liquid.  I do this by placing a stocking . . . you know, like a knee high women wear . . . over the top of another jar.  You can use cheese cloth if you want.  Then I put a canning funnel over that and pour the infused vodka into the funnel and through the stocking.

What you are left with is a wonderful strawberry flavored vodka that is a beautiful red color.

I found it to still be a bit strong.  So to add a little sweetness and to make it perfectly delicious I mixed it with a simple syrup.  Take a 1/2 cup raw sugar and mix it into a 1/2 cup boiling water and stir until all the sugar is dissolved.  Let it cool.










Mix 1 part infused vodka to a 1/2 part of the simple syrup.  Pour into a shaker full of ice.  Shake, shake, shake and strain into a cocktail glass.  Sip and be in absolute heaven.

Of course, you can use the infused vodka and a myriad of other cocktail recipes but I like it cold and simple.  

Delicious!




Thursday, July 26, 2012

How my garden grows . . . harvesting bit by bit


New Brew Thursday - Coronado Brewing Company IPAs

While I was searching my local beer store for something new-to-me, I came across this trio of IPA's  from Coronado Brewing Company.  The brewery is located in . . . of all places . . . Coronado, California.  Shocking, I know.  

The mermaid on the bottle grasping a mug a frothy beer is what initially caught my attention . . . after all, who doesn't love a drunken fish girl?  Oh, come on, admit it, you do . . . we all do.  Or maybe its just me . . . whatever.

Anyhoo . . . being the hop loving, bitter beer guzzling chick that I am I felt compelled to give these fin tailed ladies a try.  So I did.


Hoppy Daze is a spring seasonal offering in the style of an unfiltered Belgian IPA.   Brewed with Belgian yeast, it is a bit different than the IPAs I'm used to drinking.  

It pours a hazy golden color with a medium-ish white head.  It is clearly unfiltered . . . I like that because it adds character to the beer. Immediately discernible are tropical fruits . . . pineapple especially . . . that are an interesting contrast to the bitter hops and the toasted malt.  It's sweeter than I would generally prefer in an IPA but not bad.  The hops lend a citrussy flavor that compliment the fruity sweetness and balances the whole thing out.  Hoppy Daze finishes crisp and clean with a pleasant lingering bitterness.

Although it is a bit sweet for my taste there are plenty of hops to enjoy.  It's a very refreshing, drinkable brew that I wouldn't mind revisiting. (7.3% ABV)

Islander IPA . . . wow!  Good beer!  It pours a rich golden color with a thick frothy head.  It's got plenty of that grapefruity, piney hoppiness that I love so much with a touch of tropical fruitiness that is simply complimentary without a lot of overt sweetness.  But what stood out the most was a wonderful caramel flavor that made Islander oh-my-goodness yummy!  It's a fairly strong beer, 7% ABV.  There is a noticeable boozy quality that doesn't detract from the beer at all, but it is clearly there.  It finishes light with a touch of bitterness . . . mmmm, makes me want to go for more.

Overall, this was my favorite of the bunch . . . this mermaid has it all going on.  Really and truly quite delicious.

Last but not least is the Idiot IPA . . . it's okay, I've been called an idiot a time or two.  This one is an Imperial IPA and it's a big beer . . . as an Imperial style beer should be (8.5% ABV).  It's strong, it's hoppy and it's gosh-darned good.  


It  pours amber with a white frothy head.  I was immediately struck by a wonderful piney grapefruity aroma . . . I love that!  If you like hops, then this is it . . . plenty of bitter hops with some citrus fruit and earthy spice and balanced by a mellow sweet maltiness.  It finishes crisp with a touch of bitterness that is quite nice.  Very  will done . . . not too bitter, not too sweet . . . a very good, strong Imperial IPA.  








Three cheers for Coronado Brewing Company!  I look forward to trying their other beers.  YUM!

Visit Coronado Brewing Company's website or check them out on Facebook!

Tuesday, July 24, 2012

Ain't that a humdinger!


I like hummingbirds as much as the next person . . . they are cool little critters.  They flitter around with wings that move at the speed of light and have tongues that could give one heck of a zerbert.

So, when I was perusing one of my favorite websites I came across this pic and I thought to myself, “WTF, indeed”.  Can this be for real?  Oddly enough, yes.  Yes it is.

There really is such a thing as wearable hummingbird feeder.  For just $79.95 you too can have yourself one of these fantasmic gadgets . . . for those times when you really have to be up close and personal to rapidly moving bird.

You can't tell me that thing doesn't look like something out of a horror flick!

I'll stick to bird watching the old fashioned way.  Just saying . . . 





Cucumber Salad with Sour Cream and Cilantro Dressing


Light and refreshing . . . delish!



1/2 Cup Sour Cream
2 Tablespoons Fresh Lemon Juice (From 1 Lemon)
2 Tablespoons Chopped Fresh Cilantro
Coarse Salt and Ground Pepper
4 to 6 Small Cucumbers
1 or 2 Small Tomatoes, Chopped



Thinly slice cucumbers and place in a medium bowl.  Add sour cream, lemon juice, tomato and cilantro. Season with salt and pepper, and toss to coat. 


Serve immediately or keep refrigerated.  


Print Recipe

Monday, July 23, 2012

My curiosity was widow's peaked



I was reading a book in which a character in the story had a widow’s peak.  And I thought to myself, “I wonder why a pointy hairline is called that.”  


A widow’s peak is the name given to a growth of hair on the forehead that forms a point.  Most often this feature is associated with women but men can also have a widow’s (or widower’s) peak.


If you believe in 19th century folklore, then you would think that a peak of hair in the middle of one’s forehead would indicate that that person is destined to become a widow(er) at a young age.


The association between the genetic anomaly and mournful bride seems unlikely, but not really.  16th century widows wore a specific style of cap.  This cap . . . a mourning cap as it were . . . had a point of fabric the came down in the middle of the forehead much like the hairline formation.  


Now it may not have escaped your notice that certain vampire’s have this same hairline . . . most notably Bella Lugosi’s Dracula, although he wasn’t the first.  This doesn’t have anything to do with widows . . . although the character certainly created a few.


So, why did the Count have a pointed hairline?  It is likely a connection to people a blood disorder known as porphyria that often have this trait . . . along with sensitivity to light.  


Eddy Munster also had this distinguishing feature . . . although he was a werewolf.  That’s because at this point in popular culture the widow’s peak had been associated with many villains . . . not that Eddy was bad even though he was a monster. 


By the way, the character in my book wasn't evil and not a widower, either, for that matter.





Summer Squash with Ravioli


1 Tablespoon Olive Oil
4 Cups Summer Squash (Zucchini And Yellow Squash), Thinly Sliced
1/2 Cup Onion, Thinly Sliced
2 Cups Cooked Chicken, Chopped  
1 Cup Heavy Cream  
1 Tablespoon Lemon Zest  
.5 Cups Grated Parmesan Cheese  
Salt And Pepper To Taste  )
2 Tablespoons Fresh Chopped Chives  
1 Lb Cooked Ravioli (see my recipe for homemade)


Heat olive oil in a skillet. Sautee squash and onions over high heat until tender (5-7 minutes). Lower heat and add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly. 


Stir in chicken and mix until heated through. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy. 


Sprinkle with chives, parmesan cheese and serve.


Print Recipe

Friday, July 20, 2012

Firewater Friday . . . ooo, brain freeze!







Key Lime Freeze


A perfect drink to cool off with and get your brain freeze on.


Into a blender add:


One can of frozen limeade concentrate...
Limeade container filled with half-and-half...
Limeade container filled with gin...
4 cups of ice...
Blend until smooth and frothy
Drink


Print recipe

Thursday, July 19, 2012

New Brew Thursday - Clown Shoes Vampire Slayer

Clown Shoes Beer has only recently been allowed entry into Connecticut.  My first taste of beer from this brewery was when hubby and I were out to dinner and found Tramp Stamp Belgian IPA on tap . . . it was a truly amazing beer.


So, when I spotted  Vampire Slayer  on sale at my local beer store I immediately grabbed a bottle. Vampire Slayer is an imperial American stout brewed for their second anniversary.


The label sports a boy in the process of impaling a vampire in the heart with a stake  . . . the young man is wearing clown shoes, of course.  Heh!  


Rumor has it that this beer is supposedly brewed with holy water and malts smoked with ‘vampire killing stakes.’  I'm dubious but I'll go along with it just for fun. 


The beer pours a rich dark amber with a thick tan head.  Strong coffee and chocolate prevail in the aroma so I was looking forward to my first sip.  All I can say is "wow!" . . . I literally said that when I tasted it.  It is so smooth and creamy it's like drinking velvet.  Yummy coffee chocolate velvet.  


There are other flavors that come through as well; such as caramel and a bit of smoke.  And there is a slight but definite booziness to this stout.  Not surprising considering it is a hefty 11% ABV.  


Stouts and porters are not my favorite style of beer but I think that this is a seriously awesome beer! Give it a go . . . mmm, mmm, good!


Visit Clown Shoes' website or check them out on Facebook.











Tuesday, July 17, 2012

How my garden Grows . . . we munch, they munch

After a huge amount of rain and a really hot day I harvested over 10 lbs of cucumbers!   It's crazy . . . one day they're nothing but nubs and buds and a day or two later they're huge.  Amazing!


I spotted the first tomatoes turning today and I have a few bell peppers that should be ready soon, too!


I was totally shocked to discover the cucumber beetles and larvae are eating up the leaves on the bean plants! Especially, since there are hardly any on my cucumber and zucchini plants.    I hope I can get them under control before they destroy my bean crop.


The peas . . . the bunnies have found they're way into the garden and LOVE them.  I managed to pick a scan few of them and there were literally handfuls of pods on the ground all around the base of the plant.  Some little bunny had himself a real feast.  There will hardly any left for us because the plants will be dying off soon.











Sauteed Radish Greens


I love radishes!  But what to do with all those greens?  Don't throw them away. They are really quite delicious sauteed with olive oil, garlic and lemon juice.    A great side dish!


1 or 2 Bunches Radish Greens
2 Tbsp Olive Oil
1 or 2 Minced Garlic Cloves
Sea salt
Juice of one lemon


Wash the greens really well to get all the sand, dirt and grit out.


Heat olive oil in a skillet over medium heat. Add the garlic and cook for one minute being careful not to let it brown.  You just want it to soften up a little.  Add the greens and saute until wilted and soft. Season with salt and lemon juice.


Print Recipe

Monday, July 16, 2012

I had a dream that I was awake and I woke up to find myself asleep.

The other night I woke up around 1 AM from a dead sleep ... I had to use the potty.   So I got up and and did what I had to do.

I went right back to bed and I lay there ... and I lay there ... and I lay there.  I tossed a little, turned a little but I couldn't fall back to sleep.  

It felt like I lay awake all night ... except when the the alarm went off at 5 AM it was clear that I had actually been asleep ... dreaming that I was awake.  

It wasn't like I was lucid dreaming . . . a dream in which the dreamer has been aware of dreaming because I didn't think I was dreaming, I thought I was awake. 

And it's not like I had a false awaking where you dream your doing things.  It wasn't like that . . . not really . . . because I wasn't doing anything.  I was just laying there in my like I was having insomnia desperately wishing I could fall asleep when, in fact, I was fast asleep.  

I don't know what's worse ... being awake all night or dreaming that you are.  I was just as exhausted as if I HAD been awake all night. 

I'll call it sleeping insomnia.








Zucchini-Ribbon Salad

2 Large Zucchini, Ends Removed
1 Cup Cherry Tomatoes, Halved
1/2 Cup Crumbled Reduced-Fat Feta Cheese
1/3 Cup Chopped Shallots
1/3 Cup Italian Dressing

Use a veggie peeler to peel zucchini lengthwise into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in a large bowl.

Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour.

Nice and light and refreshing.







I had a dream that I was awake and I woke up to find myself asleep. Stan Laurel 

Saturday, July 14, 2012

Canning your own food is very rewarding, saves money and the taste is so much better


My husband is a pickle fanatic . . . he has to have a pickle everyday with his lunch and if I happen to forget to put one in his lunch box I hear ALL about it.  And when we go out to eat, I have to protect my pickle from his pickle swiping fingers.

So, last year we grew cucumbers in our garden with the specifically for the purposes of making them into pickles.  They were good but not as crisp as commercial pickles.

My refridgerator pickles stay crunchy but I’m also not processing them in hot water.

This year we are, again, growing cucumbers . . . and we’re getting loads of them.  I wanted to find a recipe for crisp canned pickles.  I found one and with this process the pickles do look less cooked . . . i.e. smooshy . . .  and more like they will have a crunch to them.

This method utilizes a "low temperature process" method . . . the jars stay in the water bath at a lower temperature for a longer time.

To start off with make sure you use fresh, crisp cucumbers.  Don’t can soft or overripe vegetables or you will end up with soft, limp pickles.   Dark green, warty cucumbers are the best and will have fewer seeds.

You’ll need a Quick Process Pickling mix . . .  I use Mrs. Wages Kosher Dill  . . . and clear vinegar.

I generally can pickles in pint jars . . . I prefer wide mouth, but that’s up to you.  Figure it will take about 3 or 4 pickling cucumbers to fill a pint jar. 




Wash the cucumbers in cold water.  Then slice them . . . I cut the small pickles in halves but you can cut them into spears, if you wish.  Makes sure the pickles are a length that leaves at least a half an inch of head space in the jar.

Before you pack the jars you will need to make sure the jars are clean and sanitized.  If you’re dishwasher has a high temperature wash then that is sufficient.  If not submerge the jars in a large pot of water . . . I use my canning pot . . .  and bring it to a boil.  Put the lids in another pot and boil them for several minutes and leave them in the hot water.

Fill the canner about 1/2 full of water and start it heating (with the lid on).

 Follow the directions on the pickle mix . . . basically combine the mix with vinegar (and water if the recipe calls for it).  Bring to a near boil

Pack the raw cucumbers into the jars and pour the simmering pickle mix liquid over them. Fill them to within ¼-inch of the top, seat the lid and hand-tighten the ring around them.   I also shove in a clove of garlic and a sliced jalapeno for extra spice.

Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling until you are ready to process. Then, here's the key to crisp pickles: Cucumber pickles should be processed for at 180-185°F, which is obviously below boiling (212 F), but hot enough to kill bacteria. 

Check with a thermometer to be certain that the water temperature remains above 180° during the entire processing time. But keep the temperature below 185° to avoid breaking down the pectin, which will cause softening of the pickle.

Heat them for 30 minutes.

Then carefully remove the jars from the water and allow them to cool in a draft-free area.  I know it’s tempting but don’t touch the jars while they’re cooling and try not to bump or jostle them.  Just let them sit quietly. 

After 24 hours you can remove the rings and make sure your jars have sealed.  But any jars where the lid hasn’t sucked down into the fridge and eat them first.  You can check by pressing your finger into the center of the lid . . . if it pops then it’s not properly sealed.

You can eat the pickles anytime but they’re better if you wait at least 2 weeks.  It’s torture but it’s worth it!

Friday, July 13, 2012

Firewater Friday - The Car


I read an article about a woman who was riding her motorcycle  . . .  a sport bike  . . .  and got run off the road by a red car. She was riding along and passed him. Apparently this rubbed the red car guy the wrong way. He pulled in behind her and got so close that his front bumper hit her rear tire.  She went flying one way and the bike went another. Luckily she walked away  . . .  several broken bones but alive.  And the red car?  It just kept right on going without even checking to see if she was alive or dead.

The next day I was riding my motorcycle  . . .  a cruiser  . . .  when all of a sudden a red car crosses three lanes of traffic and whips in behind me.

Okay the woman that got run off the road was in Washington state and I live all the way on the there side of the country.  Even so it made me a little nervous.

As a child I saw the movie The Car at a drive in and that movie freaked me the hell out  . . .  devil car  . . .  scary.  THE car was black I know but still  . . .  what if THE car got a paint job?  It could happen.

What about Christine . . . she was a red car and she was evil . . . and ran people off the road. In fact, she ran over people in the road.
Yes, these are the things that went through my mind.

Anyhoo, this red car pulled in right behind kinda riding my butt making me nervous.  So, I'm keeping one eye on him and one eye on the road.

If the car just had a thing against sport bikes then I would probably be okay.  But what if it was motorcycles in general  . . . . OR what if it was chicks on bikes that fried his noodle  . . .  I just knew that I was toast.   Toast, I say.

I managed to evade said red car and a potential accident . . . is it an accident if it’s intentional? 

Of course, I was probably just being paranoid but  . . .




Green Tea Cosmo

2 Ounces Lipton® Pure Leaf™ Green Tea With Honey
1 Ounce Vodka
1/2 Ounce Orange Liqueur
1/2 Ounce Fresh Lime Juice
1/2 Ounce Cranberry Juice Cocktail


In shaker filled with ice, add all ingredients. Shake well, then strain into chilled cocktail glass. Garnish, if desired, with lime peel.