If you're like me you worry about people dying of thirst. Especially on wicked hot days like today. Imagine what it must be like in the deserts of Africa where there is no water and it's 30 degrees hotter.
Well, I'm going to do something about. Starting sometime when I feel like it I'm going to start saving all the water or condensation that drips off of my air conditioner and send it the thirsty people in the deserts of Africa.
I'll even go one step further....I'll even send them the condensation that drips off of my cars air conditioner. I don't think any motor oil gets mixed in with that.
I feel better already just thinking about it.
Wednesday, August 02, 2006
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14 comments:
You're so very generous...I just got a little tear in my eye.
(I'd save it and send it to the thirsty people, too, but it's salty...so no good.)
Dear Trixie Teal-Mankini et al.,
"Someone's in the Kitchen with Trixie" is my FAVORITE blog ever! Where DID you get that divine hot cross bun recipe that appeared in yesterday's paper, and why are the buns so effin' cross--is it the heat?
Anyhoo, here are two variations on a nifty, warm weather dish that is sure to be a crowd pleaser. Stay cool, Trixie!
MARINATED SHRIMP #1
Ingredients:
1 pound shrimp (preferably large size,
about 21 to the pound)
Cooking Liquid Ingredients:
1-1/2 cups cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 teaspoons shrimp-and-crab boil seasoning
(such as Zatarain's or Old Bay) OR
1 tablespoon pickling spice
3 cloves garlic, peeled and crushed
3 bay leaves
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon celery seed
Marinating Ingredients:
1/2 cup Cooking Liquid from above,
cooled and strained
1/3 cup mild olive oil, or
half olive oil and half canola oil
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
1/2 medium onion, very thinly sliced
1/2 lemon, very thinly sliced
1/4 cup chopped fresh parsley
Combine the Cooking Liquid Ingredients in a medium nonreactive saucepan. Bring to a boil on high. Reduce the heat and simmer for 10 minutes.
Turn the heat back up to high. Add the shrimp, stirring occasionally as they cook to mix them evenly in the liquid. When the shrimp are pink and just firm (about 2 minutes), remove them to a colander in the sink. Rinse in cold water until cool. Peel the shrimp, leaving the tails intact, and devein if desired.
While the shrimp cool and drain, prepare the marinade. Strain 1/2 cup of the Cooking Liquid into a nonreactive mixing bowl. Whisk in the oil, mustard, and horseradish. Stir in the onion slices, lemon slices, and parsley. Stir in the shrimp and toss until well mixed. Cover and refrigerate at least 6 hours or up to 36 hours, stirring occasionally.
To serve, remove the shrimp from the marinade and arrange on a serving platter with toothpicks and napkins to catch any drips. Or, hang the shrimp around the edges of a bowl filed with some of the marinating mixture for dipping and toasted slices of French bread to sop up the juices.
Or, send the excess juices to drought-stricken locales.
MARINATED SHRIMP #2
Effin' turn off the effin' stove and go out to an effin' restaurant and order some effin' marinated shrimp.
All set? You bet! Thanks for stopping by.
Pop Mechs
Oh dear, she's lost it.
Dear Sparkle,
All they want is a nice warm bottle of condensation.
Oh, man, have I ever lost it.
Spare me pity, restrain the nice men in the white coats, but please send ME the damn bottle of condensation.
And, make the effin' shrimp and send the excess liquid to drought-stricken locales.
Silly Struthers
I was going to let you off with a warning...but then you made a Sally Struthers reference.
That's three demerit points. Go stand in the corner, please.
And I'm thinking of putting a drop of red food coloring in each bottle so they think they're tasting fruit punch.
Everyone love the fruit punch.
Why don't we spike 'em, too? Get all those poor souls drunk.
Bet they've never had a nice buzz on. They'll completely forget how thirsty they are...
Sparkle,
Google "Heat Stroke."
And Nooprah, I think the UN has just found itself a new Goodwill Ambassador. What a guy! I say we just send every bottle of "flavored" water in the country to needy areas-that stuff sucks.
This fruit punch is so much better than the urine I was forced to drink at lunchtime!
Thanks, NoOprah.
Shhhhh,we don't call it urine...it's lemonade. Nice warm lemonade.
This fruit punch is so much better than the lemonade I was forced to drink at lunchtime!
Thanks, NoOprah.
The bubbles are from the anti-freeze coolers.
And I hear you only go blind if you drink a lot of that...in small doses, it's just fine.
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