Well, Texas was not one of the states I had checked off. Aside from flying through Houston, I had no real experience to brag about in the lone star state. Well that's all changed. As I write to you from Ft Worth- where the stars at night are big and bright...I am pleased to say that I will fondly recall that time in Texas when I raced an "Armadilla"
Tuesday, February 26, 2008
When in Texas
Tuesday, February 19, 2008
Dave Navaro
I need to check it out
Monday, February 18, 2008
Attention Blackberry users: Dial with text !
How To Dial Phone Numbers That Contain Text:
* Open the Phone Application
* Dial Your Numbers per Normal (1800)
* When it comes time to Dial a Letter, Hold Down the ALT key and dial the letters (GOT JUNK)
* Once you are looking at what you want to dial (1800GOTJUNK), Call the Number
* Your BlackBerry will Automatically convert the Text into the Appropriate Number (in this case 18004685865)
Sunday, February 10, 2008
Airplane hatred
Saturday, February 9, 2008
One Sentence - True stories, told in one sentence.
Saturday, February 2, 2008
Best Miso Black Cod recipe
Enjoy
Miso
6 1/2 tablespoons sake
6 1/2 tablespoons mirin (japanese rice wine)
3/4 cup of sugar
10 oz white miso paste
2 Fresh Cod, Halibut or Salmon filets, each about 4oz, still with the skin on but any pin bones removed.
1. About 2 days ahead, make the miso. In a heavy bottomed non reactive saucepan, bring the sake and mirin to a boil, continue to boil for about two or three minutes to let the alcohol evaporate.
2. Using a wooden spoon, stir in the sugar until it dissolves, then slowly mix in the miso paste, a little at a time. Cook over a medium heat, stirring constantly so as not to let the mixture burn for about ten - fifteen mins.
(A Gary Tip: the more white miso paste you use in this mix the sweeter it turns out)
3. Strain the mixture through a strainer to remove any lumps, then let cool and chill until very cold.
4. Place the fish in a nonreactive container, pour a good splash of the miso over each fillet, and let it marinate for about 1-2 days in a refrigerator.
5. When you want to cook the fish, heat a broiler or oven to 400 degrees F, place the fillets in the broiler pan or a non-stick baking sheet and cook for 10-12 minutes, turning once if broiling, until cooked through and golden on the outside.
6. Place on a plate and drizzle any extra Miso over it and enjoy.






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