Hardpan Curmudgeon SASS #8967

In case someone doesn't get it... the refracted/reflected colors of dirty oil on water.

"Strong enough to float a horse shoe. Hot enough to make it wilt. And if there are still a few crumbs of road apple clinging to said horse shoe, well... that'll just add to the favor."

And just in time~!! G-Blast Your Guide to our Top Deals

I know, I know... "roll" is mis-spelled. But the message is pure art!

I once had all but one hoof of a blacktail buck stuffed into the trunk of my 1974 Fiat 124 Sport Spider. The day after returning from a week-long, unsuccessful hunting trip to Siskiyou County, I was driving through the hills above San Mateo when the buck dashed out in front of me. The car suffered a cracked headlamp; the deer a broken neck. He fit, after I moved the spare tire and tools into the miniscule back seat. And oh yeah - different zone, but I tagged 'im with my unused tag... "just in case." Two or three other times I had blacktail bucks crammed into the front-end trunk of my '73 Super Beetle. (Them blacktail's ain't very big)

True story, this: One of my frat bros received a bit of glorious news from his new sister-in-law one afternoon... "Oh, Fred! I cleaned your shotgun for you! But it was a LOT of work - I had to use a BUNCH of S.O.S. pads to scrub that black stuff off the barrel, but I got it done. It's nice and shiny now!" Sweet young lady otherwise.

Ooo... Pumpkin! Here's a favorite for cold, winter evenings. I'll prepare it as either a meal in its own right, or to serve before a main course. I've had to limit people to one small bowl when served before a main course; there's a temptation to fill up on the soup! PUMPKIN SOUP 6 cups chicken stock 1 1/2 teaspoons salt (I forgot the salt once… nobody seemed to notice) 4 cups pumpkin puree (cooked pumpkin. Baked, steamed, nuked ~ it’s all good. Canned as a last resort, but it'll work. Make sure it's really pumpkin!) 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped shallot 1/2 teaspoon chopped fresh thyme 1+ clove garlic, minced (I usually use about the equivalent of 2 and a bit more…) 5 whole black peppercorns 1/2 cup heavy whipping cream (Oops… I used a bit over a cup – Darn! And Yum!!) Directions Heat stock, salt, pumpkin, onion, shallot, thyme, garlic, and peppercorns. Oh heck… put it all in the pot except the cream. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Or do like I did and do it all in the pot using an immersion blender – MUCH easier!! Bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. (I sometimes don’t bother with the foliage) I gots one o' these to make it in or serve it out of....

YUM~!!

Hard Sauce Topping for that bread pudding: 1 cup whiskey 1 pound butter 2 cups white sugar (Reduce volumes for smaller batches) In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot over the bread pudding.