Random thoughts and observations from a guy with a lot on his mind…
The Chicago Tribune reports nearly 1 in 10 Illinois drivers are riding around with potentially defective license plates, according to the Illinois secretary of state’s office.
Roughly 1.1 million plates, likely issued from 2001 to 2003, could be faulty. The plates’ reflective coating can bubble and peel, making it difficult for police officers to read license plate numbers. [MORE]
The Best Sandwiches in America from Esquire magazine. I’ve had some of the sandwiches on the list, but there are a LOT that I MUST track down and try!
I’ve had a love/hate relationship with tuna salad over the years. It all boils down to the quality of the fish. I get a craving for this every once in a while & like to eat it on crackers. Our son really likes this when I make it and usually eats as much as I do (sometimes more!).
Ingredients:
2-Cans of QUALITY tuna fish (drained well)*
3 TBL Mayo
1 TSP Dijon Mustard
1-TSP Chopped pickle (sweet or dill, your choice)
1 TSP Shallot (grated with a micro-plane)
Hot Sauce to taste
Salt/pepper to taste
Directions:
Mix everything but the tuna until well incorporated.
Taste for seasoning.
Add the (well drained) tuna and mix as little as possible to combine.
Chill for 30-min and enjoy!
*I really like the water packed BumbleBee Solid White Albacore (in the gold can).
I’ve been trying to find some European canned tuna packed in Olive Oil. Anyone have a good source?
A true southern classic that’s really easy to make at home! If you grow your own tomatoes you know how productive those little plats can be. This will help you enjoy the bounty from your garden while you wait for the big ones to ripen up!
Ingredients:
3-4 lbs green tomatoes
2-Cups Bread Crumbs
2 Cups AP Flour
3 Eggs beaten well
Canola Oil
Salt & Pepper to taste
Dipping Sauce (see below)
Directions:
Wash and dry tomatoes and set aside
Season flour in a bowl
Season Eggs in a bowl
Put breadcrumbs in a bowl
Heat canola oil to ~400-degrees in a deep (heavy) pot o skillet
Slice tomatoes, dredge in flour and set aside
Once all of the tomatoes are coated in flour dip in egg and dredge in breadcrumbs
Fry in small batches until golden brown and drain on a cookie sheet layered with paper towels
Dipping Sauce:
1-part Prepared horseradish
3-parts Mayo
Hot sauce to taste
Salt/pepper to taste
Blend all ingredients and keep chilled until tomatoes are ready to eat.
On a recent business trip I was at dinner with some co-workers and the restaurant had a special on “Miller Genuine Draft (light) 64” (MGD-64). The price was right so I thought I’d check it out. Being a fan of Miller Lite (96 calories) I figured it would be pretty close in taste.
Amazingly, I think I like the MGD-64 better than Miller Lite! Now, it’s not something I would drink with a gourmet meal. I reserve the use of Chimay and the various Micro-Brews for those occasions. If you’re going to do it, you MUST do it right!
I just got wind from a co-worker that Budweiser has thrown down the gauntlet and just released Bud Select 55. Are we in store for the zero-calorie beer sometime in the next decade??
All I know is the “ultra-light” beers are a nice alternative to the Imports and Micro-Brews. I look forward to keeping a supply of these around for the upcoming football season!
The Washington Post leads with an unprecedented government effort in the works to vaccinate half of the U.S. population against swine flu “within months.” More than 2,800 local health departments are gathering medical personnel and developing strategies to reach as many as possible.
Cannibalism at the BBQ Shack?
Found this as a gas station in Lexington. I like olives but I never thought about eating them “on the go”!
