ARCHIVES:  February 1-7, 2005

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February 7, 2005 - Monday

Avatars at

This is cute -- TextAmerica has added an ability for anyone to design their own avatar to use when they post messages. Here's an example. (Look down the page at the comments to see how they look and to see my own avatar.) (Thanks to Christiaan, Robert K., Maurits and EyeQ for telling me how to code this.)



February 6, 2005 - Sunday

Watch the Superbowl Ads Online

I blogged this last year, but it bears repeating. Watch all of the Superbowl Ads Online - no need to view the game. (Ha!)



February 5, 2005 - Saturday

Been in Atlanta

I was visiting my four nieces and nephews in Atlanta this past week. From my driveway to theirs is exactly 200 miles. They took good care of me while their parents were gone. Photos of the trip begin here. (If you want to view the entire collection of about 27 images, click on <-- Newer Photo just above each picture.)



February 4, 2005 - Friday

Nerdy Cookbooks

I got this from The Screen Savers. Cookbooks for any appetite. This is too funny.


Chi-Lan dared to cook some of the recipes from her collection of weird cookbooks. Here’s what she prepared in our TSS kitchens:


“Cooking up crazy things got you excited? Well, if you’re interested in starting a cornucopia of culinary tomes, here are the ones I showed on the show. Many of them are out of print, but boy are they funny!”


Star Trek Cookbook
By Ethan Phillips and William J. Birnes


Dining On Babylon 5
By Emerson Briggs-Wallace and Steve Smith
(Boxtree Publishing, Macmillan Publishing)
Out of Print


Can You Take the Heat? The WF is Cooking!
By Jim 'J.R.' Ross & the WF Superstars
Out of Print


Really Rotten Recipes
By Norma Ewalt
(Clear Creek Publishers)
Out of Print


The Dracula Cookbook
By Marina Polvay
Out of Print

“What I love about Gagh (Klingon worms) is that it was food created as a prop, but since the actors had to eat it, the propmasters had to make it decently delectable. For the worms to squirm, the propguy made the noodles squirm using a wire coat hanger. Creep out your buddies with the recipes listed below.”


From The Star Trek Cookbook:

(Cooking times weren’t tested before writing, but the book is good anyhow. Enjoy!)


1-pound package thick Japanese udon noodles (whole wheat is best), soba noodles, or Chinese or Thai rice noodles
4 ounces prepared sesame salad dressing or Chinese chicken salad dressing or tahini
¼ cup soy sauce or light soy sauce
1 teaspoon dark brown Karo syrup, if you find it necessary for color

Prepare the noodles per the package instructions, replacing one-half the water with the soy sauce. Chill. Then stir through quarter-cup soy sauce and sesame salad dressing. Add Karo syrup and stir through to satisfy your own sense of color and taste, and there you have it: gagh!


Klingon Heart of Targ
(Rene Auberjonois’ “Odo’s Baked Tomato Bruschette”)


1 loaf crusty Italian white bread
1 dozen Roma tomatoes, cut in half, stems removed
2 or 3 cloves garlic, sliced
2 cups virgin olive oil (cold-pressed is best)
1 tablespoon ground red pepper
1 teaspoon fresh minced or dried crushed basil
salt and pepper to taste


Preheat oven to 350 degrees. After tomatoes have been sliced in half and laid out cut-side up on a flat, lightly oiled baking tray, mix the garlic cloves with the olive oil and stir. Let it sit for at least 15 minutes. Split the bread in half lengthwise. Spoon the olive oil-garlic mixture over the tomatoes (at least 1 tablespoon or more per tomato) and sprinkle with salt and pepper. Bake the tomatoes on the upper oven shelf for 15-20 minutes, until they are completely roasted-almost unrecognizable as tomatoes-and have the consistency of jam. Then sprinkle them with chopped basil. At the same time bake the bread until it’s hot and toasted, but not brunt. Remove bread from oven, cut into bit-sized chunks, and serve alongside the tomatoes. Let your guest spread the jam-like roasted garlic tomato on individual pieces of bread and sprinkle with ground pepper. Serve with red Italian wine or Klingon bloodwine. Serves six.


From Dining on Babylon 5:

Orcha Juice
One serving:
150ml/5fl oz venda juice (2 parts orange, 1 part pineapple, 1 part lime, 1 part lemon juices)
90ml/3fl oz ginger ale
150/5oz ice
1 tbsp sugar fresh mint leaves, to garnish



February 3, 2005 - Thursday

Atlanta - I Love this City

Well, except for the horrendous traffic, Atlanta is a great place. I love visiting here. There's so much to do in a big city. There are more choices in the grocery store, more kinds of stores to visit, more malls, more symphonies, ball games, restaurants, etc. A big city just has more choices. I am glad I only live 200 miles away.

The most fun here is my sister and her family. I love Huntsville, too. It is a "just-the-right-size" city of about 170,000 - 250,000 or more depending on how you count the suburb areas. Being in a modern town like Huntsville and being able to drive to Atlanta, Birmingham (100 miles away) or Nashville (same distance) is perfect. I could not ask for anything better (well, maybe, except to be closer to Orlando, my second favorite place because of all you can do there).



February 2, 2005 - Wednesday


I love this. You can download an mp3 file to play on any machine (such as an iPod). Leo does this with his broadcasts, making them easy to listen to in the car and now The Screen Savers does it. I hope more places do this, especially since I will be on the road going to and from Atlanta. Here's more information about Podcasting.



February 1, 2005 - Tuesday

New House

My daughter and her husband have purchased a new house near Gurley in a growing suburban area. I remember this area from when I was younger. It was out in the "country," but when I saw their new neighborhood, I was shocked. It looks like a growing, thriving comunity, reminding me of Madison, another city nearby where many people commute to Huntsville.

What was "out in the country" is now home to many housing developments and a rapidly-growing population.