It’s still Friday here, so
Happy Birthday, Haze!!
I understand. All these newfangled technical contraptions. . . . 
I didn’t get to mention it before, but that picture of rosie and beebs is priceless! How cute they are together!
Today was crazy.
Work moves fast, because I am already training the guy who is my replacement and I’m already starting some of my new duties. Thus the crazy because it takes three times as long to do my regular work than usual (not that he’s bad, just that I’ve been doing this two years more than he has and he has a lot to learn) and I have to squeeze in my new duties between teaching him and of course I’m freaking hoping I am explaining things right.
Also I have realized that if I want this side-step in career I just took to really go anywhere I have to get more schooling, so that means more night courses (which really isn’t a problem because if I kept with the accounting I’d have to do that anyway to make any kind of decent money and either way most places will pay for my courses as long as I pass) but it means I have to go to a different school, so I need to see if some courses are transferable to the other college and if I’ll get credits or have to retake courses (like business communications, business law, business stats).
So it’s exciting but scary at the same time and makes me kinda kick myself (like why didn’t I take accounting at Mt Royal instead of SAIT then I wouldn’t have to worry about the transfer courses) but I can’t look back I can just move forward. Keep moving forward, and this sidestep is a step up, because maybe if I prove myself when the big guy retires in a few years I can move up, or I can go somewhere else because I guess there is a lack of logistics people as much as a lack of accountants… (or so people are saying 
)
It’s been a busy Firday, but it’s all nice and quiet now. The Boy is off to Pasagshaq to spend the weekend with his best friend, #3 daughter is in her room and skiffman is in The Boy’s room playing video games, and I just got off the phone with #2 daughter, we had a nice chat, and she may be lurking around the Dope sometime soon. Her spelling and grammar is atrocious, even though she is a smart girl, and knows her stuff. She is just lazy when it comes to the written word, so I don’t think she will join up, we’ll see.
Well, it’s just after 8:00 here and it seems that everyone is either sleeping or out for the evening, so I guess I’ll go surf some. Here are just a couple more Kodiak recipes for the blog.
If you are out catching an octopus, you will already have dug a bucketful of clams. Before you go home stop and check under the kelp for uutukt (sea urchin), and the rocks for urriitaqt (chitons). If you are lucky take your knife out and crack open a couple of uutukt right there and scoop out the eggs with your little finger and slurp them down. Also take a few of the urriitaqt and cut the foot out with your knife. Dip it in the ocean and eat. Very very yummy treats!
Or you can get your clams from your local seafood market.
Fried Clams on the Half Shell
For this recipe you will need enough large butter clams to feed however many folks will be at you supper table. These are very yummy, so you should probably make more than you think you will need, half a dozen per person is a good starting point.
Scrub the clams, making certain that they are still alive. A little poke and they ought to “clam up”. (close their shells tightly) You want clams the size of the palm of your hand, or larger. Take each clam up in the flat of your hand and run a knife around the inside of the edge of the clam, severing the muscles or “buttons”, then sever the shell at the hinge. Toss out the empty half after scraping off the button and eating it. (very yummy!) Clean up the clam by removing the neck and the stomach. After you finish wash up and get out your large cast iron skillet (okay, whatever is your favorite frying pan) and begin heating it slowly while you make a batch of seasoned breadcrumbs. (We like panko, with garlic and Mrs. Dash.) Add some Crisco (or whatever oil you prefer, but it needs to be able to withstand high heat. Once the skillet and Crisco is nice and hot take your clams and turn them upside down in the flour, pressing down a bit so they get a nice crust, and put them in the skillet. Fry them until they are golden, remove to a warm plate and add the next batch. When all of the clams are done, put the plate on the table and let everyone go crazy with them. They are sooo good, just take a fork and scoop under the crust and take the clam and crust up and scarf.
Clam Chowder
For this you want a nice batch of steamer clams. Scrub your clams and make certain they are alive. Put them in a pot with a bit of water, and steam them until they are all open. This won’t take long. Remove the clams, saving the steaming water. Remove the clams from their shells, discard the shells and remove the necks from the clams, the stomachs too, if they are large enough for then to be gooshy. Set aside.
In a pot you need to fry up some bacon which has been cut into medium to smallish chunks, along with a diced onion. When the bacon is crisp and the onions are translucent, they are done. Add some diced carrot and add the steaming water and add more water untill the bacon, onions and carrots are covered. Simmer until the carrots are tender. Add the clams just until they are heated through, if you like this is the time to also add some chopped fresh parsley, if you are lucky enough some patruus’kaaq* are good in this too. Now ladle the chowder into bowls and provide cream/milk/canned milk for everyone to add to their taste.
(If you have enough urriitaqt , put them in a large bowl and pour a kettle of boiling water over them. When the shells turn from black to turquoise blue they are cooked. Maybe takes a minute or two. Drain the water and run your thumb between the meat and the shell, and then run you thumb between the meat and the stomach, discard the stomach. Grind up the meat and use it instead of clams in the chowder recipe. Chunks of halibut or salmon may also be used in the chowder instead of clams.)
Poor Man’s Lobster
Get out your big pot and fill with a couple quarts of water. Add a half cup of sugar and half a cup of salt. Bring to a simmer, and add one inch chunks of halibut. The halibut will sink, but as it floats to the surface it is done. Scoop out the cooked chunks and repeat until you have cooked all of your halibut. Melt some butter, squeeze in some fresh lemon juice, perhaps a bit of finely diced garlic. Dip the halibut into the butter and eat.
Perok
Make enough pie crust to fit (top and bottom) a 9 x 13 rectangular baking dish. Cook a batch of rice, maybe two cups worth. Hard boil some eggs, maybe 4 or 6. Grate the following: a rutabaga, a small head of cabbage, an onion, and a couple of carrots. Sautee these until limp, season well with salt, pepper, and patruus’kaaq*, if you have it, otherwise chopped parsley will suffice. Take a red or king salmon fillet and skin it. Roll out the crust for the bottom, making sue to leave some hanging over the edges to make a good seal. Add enough rice to cover the bottom, about half an inch. Place the salmon on the ice and season well with salt and pepper, maybe some lemon juice too. Add the sauteed vegetables, covering the salmon well with them. Add slices of hard boiled egg on top of the vegetables, top with rice and then with the top crust. Seal the crust well, and decorate the top crust with cutouts made from the extra bits of crust, I like to make little fish and leaves. Make a few slashes in the crust to let the steam out, brush with egg wash and bake at 350 F for about an hour. It’s very good either hot or cold. A true Aleut will slather it with catsup, but I like mine just as it is. This is a special dish which is made for every special occasion, and once one masters a good perok, the elder women will finally welcome one into the clan!
*patruus’kaaq = beach lovage
I lurve seafood. :: drools over kai’s post ::
Minister’s Lad, Mr Cheerio and his girlfriend came over for some laidback chitchat and a few beers. I’m going to miss our these evenings when I go back to Seoul. :: pout ::
That was me, but it’s just a link out to AllRecipes, not my own recipe or nothin…
After I let the edit window pass I noticed at least one misspelling. The “r” key on my keyboard is not working very well. So when you happen across a word which doesn’t fit in the sentence, please see if an “r” will make a difference!
Don’t wory. No one will eve notice a few missing letters.
Your esident troublemaker,
beebs
There’s something wrong with getting up at 5AM on a Saturday. I need to teach Taz that lesson. The little booger planted his fuzzy self practically in my face for morning skritches. If I stop or even slow, I get a nose-nudge - he is such a brat!! I gave up and got up.
So, doggies have been out and fed, dishwasher has been loaded and is running, I’m caffeinating, and **FCD ** is still sleeping - lucky duck! All things considered, I’m pretty well rested, and I’m still considering the transplantation of a few of the smaller azaleas. We’ll see how that goes.
The kid called last night - tonight is her bachelorette party, but she has no idea what her girls have planned for her. I told her we’d call her by 6 on Sunday morning to see how the party went - she was polite in her response, I’ll give her that.
Then my youngest sis called - she’ll be at the wedding and she wanted to ask a few things about the event, including what the kids would want. I told her what I’d been told - cash! They’re both broke, and once they get here, they’ll have those pesky insurance bills and new drivers’ licenses and getting local cell numbers and who knows what else. And, as I told my sis, the kid has been living pretty much on her own for 4 years, so she’s got all the household necessaries. Plus they’ll be living with us for a few years - meaning there’s really nothing they’ll need during that time.
On one hand, it is kinda tacky to ask for cash, but honestly, in this case, and considering I have to move any gifts that are brought to the reception, I think cash is a lovely thing. And I will hand this to the couple - they knew better than to include a tacky note in their invitations soliciting money. As I explained to my child - if you’re asked, you can reply honestly, but you do not tell people what to give you.
It’s getting lighter out there - I can see individual leaves on the driveway. Morning has broken (cue music…)
Incidentally, **MamaTigs ** - where on 2 is the Target going in? It’s been a while since I’ve driven that way, and I’m trying to recall where I’ve seen construction. Then again, I get off 2 at Aris T Allen, and swing over to 97 so I can head up to Baltimore. If the construction is beyond that, I’d have missed it.
Morning, everyone.
I think I’ve talked Mr. Lissar into getting a Dyson!
:throws confetti:
Chocolate for breakfast, anyone?
Up caffeinated, off to work. Evil assistant is out again with a “hurt back” I just want a day off. sigh.
I’m awake too. Trying to figure out what to do before 12, when I’m getting my hair cut. Maybe start with breakfast?
Back later…with coherent thoughts, maybe.
GT
Good Mornin’ Y’all! Up and cafffienatin’ on a rainy Saturday mornin’. I don’t think there’ll be any picanicin’ goin’ on today. Remember this afternoon I get to cook stuff for a bunch of people from other churches. Well, I get to make baked beans. I will assume the smokin’ of briskets is underway or about to be cause that takes several hours. I don’t care though cause that ain’t my job. So, looks like we’ll set up for inside dining as opposed to al fresco.
Herbs I’ll keep your brother in my thoughts and prayers. Here’s hopin’ he does realize he’s hit rock bottom and needs to start recovery.
taxi mosey on over to the recipe blog and pick you out sump’n good. There’s tons o’ choices over there.
CutiePie that N.O.T. salad recipe sounds so good it ought to be illegal.
kai I do believe I shall have to attempt to cook more seafood type stuff after reading your recipes. They sound yum, except for the one with rutabagas in it. Rutabagas are second on my list of ick foods, fart blossoms bein’ the number one item, of course.
Ok, mayhaps I should purtify. Dang! It’s pouring outside!
Later Y’all!
Thanks for the thoughts and prayers, folks. No further word yet, other than that he’s still in the VA hospital.
Up and caffeinating here too; will be leaving in a few to make the trek to TJ’s and then grocery shopping. The pollen is so bad, though; it’s made my daughter totally sick and affects me as well. We can’t spend too much time out doors today.
I’m up and caffeinated and breakfasted. FCM, I know what you mean about those dang furry creatures. Don’t they know just because Mr Rebo has to get up at 5:15 on a Saturday, that doesn’t mean I have to, too? I was greeted with a big sloppy kiss from Lucy before my eyes were even open. Ugh.
I have plans to be a slug today. 
Tarra, I hope your brother will see the light. He’s in my prayers, too.
That sucks, doggio. Slacker co-workers are never fun. (I assume that’s what you meant by the quotes?)
Kai, you taslk about such exotic food! I’ve never even seen a clam as big as your hand, and eating a sea urchin freshly plucked from the water? Sounds way cool. I like your salmon casserole/pie thingie - sounds very interesting!
LiLi, I love my Dyson. I think I oughta get it out today, as a matter of fact. Oh yeah, but I’m gonna be a slug. Hmm. What a quandary.
How was your birthday, Haze?
We’re gonna go to Red Lobster for dinner. Mr Rebo is craving crab legs. Gotta keep Skiffman in business!
Later, gators - gonna go surf.
Rebo I suggest you get the Dyson out then don’t use it. That way you can still be a slug but say you had good intentions not to be. It’s all win-win!
I just got icked at over the phone. I was talkin’ to somebody about the cookin’ plans today, mentioning that I needed to run by da sto’ to pick up some garlic for the baked beans. I got icked at for garlic in baked beans. Have you ever! Look, a couple cloves of finely minced garlic sauteed with bell peppers and onions is good in baked beans. Especially if you saute ‘em in a little of the grease left over from fryin’ the bacon that’s crumbled and sprinkled in the beans. The basic recipe starts with canned beans. The rest of the “cookin’” is really just doctorin’ up canned baked beans. Garlic in baked beans is not ick!
Of course this means I shall have to go on and on and on this afternoon about gettin’ icked at.
Eek. THe basic model is $569 before tax here in Canada.
Deep breath. $650 after tax. Okay, if we buy a cheap crappy vacuum at $200 every two years, and I don’t have to replace this one for ten years, that makes it cost-efficient.
They also have the newest Roomba at Costco, for about $350. I lust after a Roomba, too, but if it’s three-quarters the price of a good general vauum cleaner, and we don’t have a working one of those, so it doesn’t seem reasonable.
Even though I’d make it little kitty ears.
If it was good she won’t be up for hours.
If it was great, it may be days.
Roomba… Roomba… Roomba… Roomba!
Sounds like a plan, Swampus! And garlic does too belong in baked beans. So there!
I can’t justify a Roomba. But my Dyson is going strong after 4 years of dog hair! Easy to clean, very few clogs. I think it cost $400 back then. Mr Rebo surprised me! He stuck the box in the pantry, where the trash can is. I went to throw away something, and as I was closing the door, something struck me as being out of place. Opened it back up, and there my purple Dyson was! w00t! It was jake.
Interesting thought for the day:
I always hover (instead of walking) in my dreams.
{{{herbs’ brother}}}
herbs and swampy,* I don’t even like potato salad*, but I’ve been known to finish off the Baked Potato Salad on my own. Er, not a whole gallon of it, more like a cup or so that’s leftover. :eek:
Not feeling too good today. I woke up at 6 running to the bathroom and then I was fairly nauseated. I went back to sleep at 7 and heard a dog crashing into my door around 9. I just got out of the shower and I feel a little better now. I’m taking the dogs to the groomer later today (I’ll try to post pictures of my lovely babies later on). Then I have a freebie dinner tonight for one of my clients. After that I’ll be heading off to TVLand. Honestly, I’d just as soon stay home but there’s a hamfest tomorrow that we’re going to. Unfortunately, the hamfest is closer to where I live so we’ll be zigzagging across Ohio several times on Sunday. :smack:
Ugh. My dad just cooked some eggs and the smell is extremely gross. :rolleyes: (makeshift pukey smiley)