Friday, June 30, 2006

Not today

I decided last night not to run this morning. It must have been somewhere around the 4th hole or the 4th beer, not sure... So, I'm taking a day off from excercise, I guess.

But I golfed last night. And tonight I'm playing poker. That's a sport, right? I mean, if they have it on ESPN, it MUST be a sport.

Just like ice dancing is a sport.

I think you can see her flush...

Tuesday, June 27, 2006

I can't believe I ran the whole way

I've taken to running the past few weeks, trying to mix a little more run with my walk each day. Today I walked to warm-up and cool down, but ran the 3.5 mile middle part of the route. Now that I know I can do it, I'll have to do it every time, damn it! Well, it had to happen some time. I'm just glad I didn't wait until the day of the 5K I'm running next week. Now if I can just break that 10 minute mile barrier...

Family weekend

Had the whole family in town this weekend. Mom, dad, sis, gramma, even lil brother plus GF for a little bit. The girls mainly shopped for dresses for the wedding while dad and I patched some concrete on my steps. No big projects this weekend - but I will get around to posting the big projects that have been completed...

Sarah (sis) and I did get out to see Nacho Libre Friday night. Some observations:

1) Director Jared Hess apparently has a food fetish. Food is featured front and center in several throw-backs to the Napoleon Dynamite opening credits. Jack Black's friar character is even a cook.

2) Ana de la Reguera is way too hot to be a nun. Pure, yes.

But way



to be a nun.

3) Interesting how they dealt with the "I'm hot for that nun" angle. Or didn't. OK, not worth the whole analysis at this point, but it is very funny, you will laugh, you will be a little grossed out, and you will like it.

Monday, June 19, 2006

Spicy Seafood Soup Recipe

I made this last week. I think it turned out great and it was a hit at work.

Spicy Seafood Soup
This has a very nice spice, but you can add some more peppers if you want to really kick it up. Re-heats very well for leftovers, too.

1 leek, thinly sliced
1 cup celery, chopped
1 jalapeno, finely diced

1 lb. fresh or frozen shrimp, thawed, tails removed
1 lb. fresh or frozen gem scallops, thawed
2 - 3 filets white fish, sliced into 1/4 inch pieces
1 can clams with juice

3-4 cups water
3 cups Spicy Hot V8 vegetable juice (1/2 large bottle)
1 can bamboo shoots, drained
1 can bean sprouts, drained
juice of 1 lemon
Old Bay seasoning
Salt, Pepper

Place seafood, except clams, in a bowl or on a large platter and squeeze lemon juice over it. Season with corriander, salt and pepper and toss to evenly coat. In a large stock pot add a little Old Bay to the water, bring to a boil and reduce heat. Add leek, celery, jalapeno and clams with juice. Reduce heat and add seafood. When seafood is cooked (2-3 minutes) add V8 juice, bamboo shoots and bean sprouts. Heat until hot (don't boil) and serve.

Yield: 10-12 servings

Friday, June 16, 2006


And so it begins. I picked this crumby camera phone picture of myself for two reasons. 1) it is the most recent photo of me; and 2) it has an air of late night, techie, web-camminess that you just can't fake, for somebody like me who's not really techie or web-cammy.

I had considered using this first post to gripe about my long-brewing pet peeve regarding the overuse and misspelling of the word definitely, but I will not take a turn to Negative Town. Not today.