Oh, good gravy, that was horrible.
Somewhere beneath that HUGELY LOUD AND IRRITATING LAUGHTRACK, there might be some writing and maybe even some comedy.
I'm really disappointed. Rob Corddry is so damn funny, but this show is Teh Awful.
Lenny Clarke needs to fire his agent and get on a real show.
Final tip: naming your show "The Winner" when it sucks this badly? Easy fodder for entertainment scribes with long knives.
Sunday, March 04, 2007
Saturday, February 10, 2007
Quick home-baked tortilla chips
- Acquire corn tortillas, preferably a low-fat version
- Spray a cooking sheet with a couple spritzes of cooking oil (canola or olive)
- Cut tortillas into triangles
- Place tortilla triangles on cooking sheet in single layer
- Spray or tortilla triangles with cooking oil
- Cook at, oh, 400 F for about 8 minutes
- Salt to taste
Kill the Poor?
I remember when I was working at the grocery store and how some-but-not-all clerks would get pissed off at the choices that people on food stamps were making.
Thing was, they were making the same food choices. I know, because I bagged their groceries, too. It had nothing to do with age/health/whatever. They just didn't want someone *else* making those food choices, especially when on food stamps. "They should be buying healthier stuff," they'd say, then load up on chips and cookies at the end of their shift.
They didn't seem to have the same problem with WIC, however. I guess that's because WIC prescribes what people can buy.
They also would get really ticked off if the people on food stamps had a big car. "She's driving a Cadillac!" Yeah, a 25-year-old Caddy held together mostly by rust.
I guess it would have made them happier if the people on food stamps had been thrown in prison or something.
Stupid small-town jerks.
Thing was, they were making the same food choices. I know, because I bagged their groceries, too. It had nothing to do with age/health/whatever. They just didn't want someone *else* making those food choices, especially when on food stamps. "They should be buying healthier stuff," they'd say, then load up on chips and cookies at the end of their shift.
They didn't seem to have the same problem with WIC, however. I guess that's because WIC prescribes what people can buy.
They also would get really ticked off if the people on food stamps had a big car. "She's driving a Cadillac!" Yeah, a 25-year-old Caddy held together mostly by rust.
I guess it would have made them happier if the people on food stamps had been thrown in prison or something.
Stupid small-town jerks.
Sunday, January 28, 2007
The Unknown Hazards of Free Stuff
A co-worker of mine at the college told me she once had to go to the bathroom -- quite badly -- and the maintenance crew was cleaning it at the time. Thinking that she couldn't make it to the distant second women's bathroom, she went back to her secluded interior office, locked the door, and peed in a gimme sports water bottle. Then, after the janitorial people were done, she discreetly emptied the bottle and threw it away in a lidded trashcan in the hallway.
Later, she says, one of the guys from the lab came by and showed her his Cool New Water Bottle that "some idiot had just tossed in the trash."
She congratulated him on his excellent trashcan diving skills and he went happily on his way.
Later, she says, one of the guys from the lab came by and showed her his Cool New Water Bottle that "some idiot had just tossed in the trash."
She congratulated him on his excellent trashcan diving skills and he went happily on his way.
Sunday, January 14, 2007
Ninfa's Green Sauce (or something like it)
I decided to break out the Ninfa's sauce this weekend. My take is a little different than the "official recipe" that gets published in Houston papers every so often. That recipe (1) makes a really huge portion, (2) isn't spicy enough, and (3) has too much sour cream.
I use fat-free sour cream to cut down on some of the fat/calories. You don't have to do that. I play with the recipe depending on taste, so feel free to make it your own.
My version seems to have turned out pretty well. It hits the mouth creamy, you get a secondary taste of tomatillo and garlic, then a touch of capsaicin heat at the end. Good for dipping or as a topping. Excellent with chicken.
Here goes:
2 ripe avocados
2/3 lb tomatillos (6-8 small tomatillos or 4-6 medium)
2-3 cloves garlic, peeled
fresh cilantro to taste (2-3 or more sprigs)
2 jalapeños
1 serrano pepper (adds more heat)
8 oz fat-free sour cream
Remove the leaves from the tomatillos, wash off the sticky stuff. Put the garlic, peppers, and tomatillos in a small saucepan, cover with water and boil for 15 minutes. I sometimes (like today) take one of the peppers and a couple of the tomatillos and roast them (at oh, 400 degrees for 15 minutes) while the other ingredients are boiling. Roasting gives a little sweetness.
While the stuff is cooking, scoop the avocados into a blender, add cilantro, set aside.
Drain the water (keep it for cooking!), dump the tomatillos, garlic cloves, and peppers into the blender...you'll probably want to take the top stem off the peppers first. Leave the seeds and skin unless your stomach doesn't like them.
Blend everything smooth, then add the sour cream. Blend smooth again. It's usually a good idea to let it refrigerate for a hour or so, though best eaten at something near room temperature.
It will keep for a day or two in the fridge if you have leftovers. I wouldn't try to keep it beyond that, though.
I use fat-free sour cream to cut down on some of the fat/calories. You don't have to do that. I play with the recipe depending on taste, so feel free to make it your own.
My version seems to have turned out pretty well. It hits the mouth creamy, you get a secondary taste of tomatillo and garlic, then a touch of capsaicin heat at the end. Good for dipping or as a topping. Excellent with chicken.
Here goes:
2 ripe avocados
2/3 lb tomatillos (6-8 small tomatillos or 4-6 medium)
2-3 cloves garlic, peeled
fresh cilantro to taste (2-3 or more sprigs)
2 jalapeños
1 serrano pepper (adds more heat)
8 oz fat-free sour cream
Remove the leaves from the tomatillos, wash off the sticky stuff. Put the garlic, peppers, and tomatillos in a small saucepan, cover with water and boil for 15 minutes. I sometimes (like today) take one of the peppers and a couple of the tomatillos and roast them (at oh, 400 degrees for 15 minutes) while the other ingredients are boiling. Roasting gives a little sweetness.
While the stuff is cooking, scoop the avocados into a blender, add cilantro, set aside.
Drain the water (keep it for cooking!), dump the tomatillos, garlic cloves, and peppers into the blender...you'll probably want to take the top stem off the peppers first. Leave the seeds and skin unless your stomach doesn't like them.
Blend everything smooth, then add the sour cream. Blend smooth again. It's usually a good idea to let it refrigerate for a hour or so, though best eaten at something near room temperature.
It will keep for a day or two in the fridge if you have leftovers. I wouldn't try to keep it beyond that, though.
