Saturday, November 7, 2009
Ashley Wood WWRP Brambles
Monday, October 19, 2009
50 Horror Classics

Friday, October 16, 2009
Little Boy Asks Barack Obama, 'Why Do People Hate You?' -- Politics Daily
Shared via AddThis
"First of all, I did get elected president, so not everybody hates me; I got a whole lot of votes," Obama joked. "A lot of it is what's called politics, where once one party wins, the other party feels like they've got to poke you a little bit to keep you on your toes. So you shouldn't take it too seriously."
He went on. "But people are worried about their own lives. A lot of people are losing their jobs right now. They're losing their health care or they lost their homes to foreclosure and they're feeling frustrated, and when you're president of the United States, you've got to deal with all of it. You get some of the credit when things are going good, but when things are going bad, you get some of the blame."
"But that's all right," Obama said, adding, "I'm a pretty tough guy. Are you a tough guy? You look pretty tough. So you've just got to keep going on going, even when folks are criticizing you, when you know you're doing it for other people."
Wednesday, October 14, 2009
Messerschmitt Ente-4/7 Trop Duck Fighter
This custom measured approximately 11 1/2" tail-to-bill, 5" tall, and a 10" wingspan. Expertly weathered detail including the decals. Signed on bottom.
Landing gear does not lower. Major Wick is removable and the fighter features articulation at the head/neck.
Sunday, October 11, 2009
Dinner Menu 10/11
Ingredients
Serves 8
- 1/2 cup all-purpose flour
- Coarse salt and ground pepper
- 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
- 3 tablespoons canola oil
- 1 large onion, chopped
- 3/4 teaspoon dried thyme
- 1 1/2 cups dark beer
- 1 1/2 pounds medium new potatoes, peeled and quartered
- 1 pound carrots, peeled and cut 1/2 inch thick diagonally
- 3 tablespoons chopped fresh parsley
Directions
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.