Doh!
Via
Monday, June 28, 2010
The Chase Is On!
Via
Videos like this are great because most dogs (or whoever is doing the chasing) wouldn't know what to do with it once he caught it.!
It's kinda like my dog Rusty. If I see a bug, all I have to say is "get the bug, get the bug!" and I've just given him about 5-10 minutes of extreme fun. Does he kill the bug? Sometimes.. Was it intended? I doubt it. Does he eat the bug? Rarely - unless it's a fly. For some reasons he will gobble up a fly, and used to have a taste for crickets, but that was only when he was very young. Roaches or beetles (the largest % of targets) - never.
Visualize the face a baby makes when he tastes something HORRID for the first time ever. Rusty will still not only make this face upon catching some bugs (and playing with them for a bit), but he'll also spit, shake his head, glare at the alien object with hatred, and then never touch it again.
Videos like this are great because most dogs (or whoever is doing the chasing) wouldn't know what to do with it once he caught it.!
It's kinda like my dog Rusty. If I see a bug, all I have to say is "get the bug, get the bug!" and I've just given him about 5-10 minutes of extreme fun. Does he kill the bug? Sometimes.. Was it intended? I doubt it. Does he eat the bug? Rarely - unless it's a fly. For some reasons he will gobble up a fly, and used to have a taste for crickets, but that was only when he was very young. Roaches or beetles (the largest % of targets) - never.
Visualize the face a baby makes when he tastes something HORRID for the first time ever. Rusty will still not only make this face upon catching some bugs (and playing with them for a bit), but he'll also spit, shake his head, glare at the alien object with hatred, and then never touch it again.
Sunday, June 27, 2010
Bubble Music
Click inside the black box - this creates expanding bubbles - tones are created upon collision - space bar clears the box
Via
Baby Birds And Momma
This family of birds continues to build a nest in the same place every year, and have about 3-4 little chics. I only see three this time. It's crazy how they come back to the same exact spot, but I guess it is a pretty good, and safe location about 6 inches under the porch overhang.
They're probably almost a week old. Today is the first day I've noticed they were getting so big that you could see them hanging out, as if they were struggling to share what little room they have up there. Last year one of them fell out and died - I hope Momma forces them out to fly before that happens again.
Both Momma and (I presume) Papa are constantly flying around close by, even if they aren't up there. They nearly dive-bomb us when we walk underneath. You can imagine what was going through her (or his) head when I was standing on a chair about 7-8 feet away taking pictures!
Click the pics to enlarge!
They're probably almost a week old. Today is the first day I've noticed they were getting so big that you could see them hanging out, as if they were struggling to share what little room they have up there. Last year one of them fell out and died - I hope Momma forces them out to fly before that happens again.
Both Momma and (I presume) Papa are constantly flying around close by, even if they aren't up there. They nearly dive-bomb us when we walk underneath. You can imagine what was going through her (or his) head when I was standing on a chair about 7-8 feet away taking pictures!
Click the pics to enlarge!
Hot Dogs Of The Week: Plattsburgh, NY Michigans
By Hawk Krall at Serious Eats
New York state's Michigan "Red Hots" are one of the most fascinating hot dog varieties that I've come across so far. The history of the Michigan Hot Dog is a jumble of legends, a culinary anthropologist's dream. Also known as "Texas Red Hots" but found in the North County region of New York state. The original sauce recipe supposedly came from a Detroit woman who moved to Plattsburgh, hence the name "Michigan" and is slightly similar to Detroit Coney sauce.
But locals will stress that Michigans have nothing to do with Detroit. The flavors are also similar to the Greek sauce of the Texas Weiner/Texas Hot stands than line the eastern edge of New York state—likely another influence on the creation of the "Michigan."
Throw in local Tobin's or Glazier "red skin" franks—bright red natural casing dogs not too different from Maine's Red Snappers — and buns that are similar to New England rolls but longer and sturdier, originally made by the now defunct Bouyea-Fasset bakery—and you have one of the most unique hot dogs in the country.
The sauce is thick and has a little bit of the Greek flavor (cumin? cinnamon?) found in similar sauces, without being overpowering. The raw onions are roughly chopped. You can get them "with," "without," or "buried" (under the frank). A thin line of yellow mustard is the standard condiment, some enjoy a few drops of hot sauce, but ketchup is never even suggested. The paper boat and sturdy roll help to hold it all together. Some places even let the rolls sit and "toughen" for 24 hours before slicing and serving, to better hold in all the sauce.
I was impressed with the great care that was taken to carefully build each dog—something you don't always see at a hot dog joint. To the casual observer, it might "just look like a chili dog." But to hot dog aficionados and North County residents it's a rare gem, worth a long drive just to
Clare & Carl's
taste one. And summer is definitely the time to give them a try since many of the Michigan stands (little more than roadside shacks) are closed for the ice and snow covered winters.
The most plausible story of the birth of the Michigan goes back to the first known Plattsburgh hot dog stand, Garth Otis' Michigan Hot Dog and Sandwich Shop, which opened in 1927. In 1935 Nitzi's (now Mcsweeney's Red Hots) opened, where the owner Jack Rabin got the secret sauce recipe from Eula Otis, Garth's wife. Clare & Carl's opened in 1942, where Eula Otis also worked, and shared a version of her secret recipe that they supposedly use to this day.
Continue reading..
New York state's Michigan "Red Hots" are one of the most fascinating hot dog varieties that I've come across so far. The history of the Michigan Hot Dog is a jumble of legends, a culinary anthropologist's dream. Also known as "Texas Red Hots" but found in the North County region of New York state. The original sauce recipe supposedly came from a Detroit woman who moved to Plattsburgh, hence the name "Michigan" and is slightly similar to Detroit Coney sauce.
But locals will stress that Michigans have nothing to do with Detroit. The flavors are also similar to the Greek sauce of the Texas Weiner/Texas Hot stands than line the eastern edge of New York state—likely another influence on the creation of the "Michigan."
Throw in local Tobin's or Glazier "red skin" franks—bright red natural casing dogs not too different from Maine's Red Snappers — and buns that are similar to New England rolls but longer and sturdier, originally made by the now defunct Bouyea-Fasset bakery—and you have one of the most unique hot dogs in the country.
The sauce is thick and has a little bit of the Greek flavor (cumin? cinnamon?) found in similar sauces, without being overpowering. The raw onions are roughly chopped. You can get them "with," "without," or "buried" (under the frank). A thin line of yellow mustard is the standard condiment, some enjoy a few drops of hot sauce, but ketchup is never even suggested. The paper boat and sturdy roll help to hold it all together. Some places even let the rolls sit and "toughen" for 24 hours before slicing and serving, to better hold in all the sauce.
I was impressed with the great care that was taken to carefully build each dog—something you don't always see at a hot dog joint. To the casual observer, it might "just look like a chili dog." But to hot dog aficionados and North County residents it's a rare gem, worth a long drive just to
Clare & Carl's
taste one. And summer is definitely the time to give them a try since many of the Michigan stands (little more than roadside shacks) are closed for the ice and snow covered winters.
The most plausible story of the birth of the Michigan goes back to the first known Plattsburgh hot dog stand, Garth Otis' Michigan Hot Dog and Sandwich Shop, which opened in 1927. In 1935 Nitzi's (now Mcsweeney's Red Hots) opened, where the owner Jack Rabin got the secret sauce recipe from Eula Otis, Garth's wife. Clare & Carl's opened in 1942, where Eula Otis also worked, and shared a version of her secret recipe that they supposedly use to this day.
Continue reading..
What the.. ?
The Chupacabra?
La Chusa?
When I was in high school we occasionally went and sat in a remote location "to wait to see La Chusa". Legend had it that if you whistled in a specific sort of way, this ghost-like creature with a woman's head on a bird body would appear. Most people thought it was just an excuse to go sit and drink a few beers away from our parents and the law.
Anyway, I can't say I ever saw it, or anyone for that matter.
Supposedly, tons of people here in south Texas have seen a chupacabra, too, but they're probably just inbred mutant wild coyotes/dogs/hogs/foxes. Most pictures published of them don't prove anything beyond that explanation, anyway.
Image Via - (NSFW)
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