the horse's mouth

Ugh! The Day After Tomorrow.

There's always a downside to holiday meals.

FotoHorse

Tags: thanksgiving

Powered by Qumana

Gobble, Gobble!

Make sure that you enjoy an adult beverage or two tomorrow.

Horse’s Neck
Ingredients
2 oz bourbon (Wild Turkey not Jim Beam, hey it's turkey day, get with the program!)
2 dashes Angostura bitters
ginger ale

Instructions
Coat a Collins glass with bitters. Add ice and bourbon, stir, add ginger ale and serve
with a twist of lemon.

Tags: drink recipe, bourbon cocktail

Powered by Qumana

Argh Matey, It Be Crab Season.

Look at those critters, doesn't it just make your mouth water.
Today is the opening day of the season.
If you go out on your boat, or your buddy's the limit is 10 Dungies.

Technorati Tags: dungeness crabs, crab season

Powered by ScribeFire.

Closed For Rest And Relaxtion.

I'll be at the beach for a couple of weeks.



Drinking plenty of tropical drinks.

Here's a gift for you while I'm gone.
An Authentic Hawaiian Mai Tai.

1 oz. Royal Hawaiian Light Rum, or any light rum.
1 oz. Demerara Rum (Lemon Hart 86)
1 oz. Orange Curacao (Bols)
Dash French Orgeat Syrup
Dash Rock Candy Syrup
Juice of half a Lime
1/4 oz. Lemon Juice
Orange Juice

Fill large (14 ounce) glass with ingredients, then add crushed ice and orange juice.
Garnish with mint leaves and perhaps fruit on a skewer.

Tags: beach, wahines, drink recipes, mai tai recipe

Powered by Qumana

Calamari, Calamari, Lots Of Calamari....Also Known As "Voracious Jumbo Squid!"

Ci sono calamari molto qui!
It seems that we have been invaded.

"Flotillas of jumbo squid are invading the length of the eastern Pacific Ocean,
and the voracious predators may be upsetting ocean ecosystems and threatening
fisheries, scientists warn." Get a grip guys! It's frying time.

Fried Calamari
Recipe from Giada De Laurentiis
(Yeah I know, she has a strange smile...so what.)

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper
in a large bowl. Working in small batches, toss the squid into the flour mixture
to coat. Carefully add the squid to the oil and fry until crisp and very pale golden,
about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari
to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.
Serve with the marinara sauce.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute
until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with
salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves
and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at
a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue
with remaining tomato sauce.


Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Tags: calamrai, squid, voracious squid, food recipes

Powered by Qumana

Sake On The Beach.

The elderly gentleman pulled his Force 5 out of his garage and took it down
to the beach where he beat the pants off of the young upstarts with their fancy
shiny new Lasers. Afterwards he sat contentedly drinking sake on the beach
while a fresh breeze from the west blew his hair like the tell-tales of his old sail.

For Puffy: Saketini
2 1/2 oz gin
1 1/2 tsp sake
1 cocktail olive
In a mixing glass half-filled with ice cubes, combine the gin or vodka with the sake.
Stir well. Strain into a cocktail glass. Garnish with the olive

Tags: force 5 dinghy, force 5 sailboat, dinghy sailing, sailing

Powered by Qumana

Photographic Proof That A Force 5 Is Not A Sunfish.

A Sunfish and Force 5 hanging out at the beach drinking Mai Tais after a
hard day of sailing.

Puffy, both boats were built by AMF. But as you can see from the photo,
old as it is, there is a clear difference between them. The Tillerman wouldn't be
caught dead in a Force 5, but for some unknown reason he loves the goofy
lateen rigged Sunfish. I think it stems from his many trips to Club Med.

Mai Tai (Pineapple variation)

• 1 ounce light rum
• 1/2 ounce triple sec
• 1/4 ounce Rose's lime juice
• 1 1/2 ounces pineapple juice
• 1 1/2 ounces orange juice
• 1 dash of Grenadine
• 1/2 ounce dark rum

Shake all but the dark rum with cracked ice.
Strain into old-fashioned glass.
Top with dark rum.
Garnish with a Maraschino Cherry

Tags: sunfish, force 5, dinghy sailing, sailing, sailboats

Powered by Qumana

Hay Mucho Calor Aqui.

Mama mia, that's a spicy meatball in the sky!
It was toasty today, so hot that my brain melted like a dropped
ice cream cone on an Arizona highway. Dog, It was 91 degrees
in San Francisco today. I heard several pleas to Saint Al for some
cooling intervention. Save us Al, we repent our evil carbon ways!

I say basta! Have a cold drink and look at what the jet stream is doing.

In honor of St. Al (I am not worthy to say his name.), lets have a
Joe-he-tow.

Ingredients:
Rum | Cachaca | Tequila | Rose's Lime Juice | Lemon Juice | Pineapple Juice

2 shots of rum, 1 shot of cachaca, 2 shots of tequila, a drop of Rose's,
a few squirts of lemon juice and some pineapple juice into a
blender. Blend!!!!! Now fill a shaker half way up with ice cubes and
pour the elixir in. Shake!!!!
(Aah, Shake shake, shake shake!
Aah, Shake shake shake, shake shake shake,
Shake your booty! Shake your booty!
Oh, shake shake shake, shake shake shake,
Shake your booty! Shake your booty.) About 40 times mas o menos.
Pour the flavor of the gods into a Margarita glass. Enjoy!

FotoHorse

Tags: weather, san francisco, drink recipe

Powered by Qumana

Fish On Fridays.

I'm hungry, can I eat now?
Photo from The Wanderer, recommended by Adam. You've got to trust
a guy who has sailed a Cape Dory.

Tags: fish, fishing, sailing

Powered by Qumana

Did You Know That You Can Swim With Piranhas Safely?

I didn't either, but according to WikiHow I don't have to worry about becoming a
midday snack.

Here is one the inspiring tidbits from the article that caught my eye:
Make a sacrifice. As a last-ditch effort, you can try to create a diversion by releasing an
animal carcass or a substantial quantity of raw meat downstream from your desired
crossing point. Keep in mind, however, that the piranhas can indeed strip the animal
to the bones in a matter of minutes or even seconds, so you'll want to cross very
quickly before the fish catch wind of you.

Hey folks, come on down to Amazonia and take a dip in our wonderful waters.
We're dying to have you drop by for lunch.