RIP Big Man.

Cliff Clavin black belt.

It's all ball bearings now days.

This is bullshit. I took a snap of my kitchen yesterday and weekly readers were supposed to try to notice something familiar.

I'm gonna need some pliers and a set of thirty weight ball bearings.

I finally found the first Fletch at a book sale a couple of years ago. It is a damn good book. It was interesting to see how much of the humor ended up in the movie, which was much more silly. Kind of sad that the reboot to the movie series has never gotten off the ground but when I heard that Zach Braff (!) was…

I first saw the Coca-Cola thing years ago on the original Iron Chef. You can do the same with Dr. Pepper. My mother cooks ham with root beer.

Pot pie.

I made a big pot of meaty tomato sauce last week. The independent grocery I go to has a rack in front of the wine section with a bunch of tiny bottles of different kinds of wine.

Good read on the Art of the Omelette.

Zen and the Art of Omelet Maintenance

One way to make a different macaroni & cheese is to throw in some leftover chicken, or some ham cut into little cubes, or if you're really feeling crazy, crawfish tails.

That's a nice church. I used to work downtown.

Someone left it at my house for a football game and it sat out in the garage for at least a year. When putting up some new shelves it found a spot. Sitting in front of it is a coprolite that was my grandmother's. Dinosaur shit.

He was amazing. One of the best.

Zapp's chips are the local favorite. I like the Salt & Vinegar, Cracked Pepper, and No-Salt.

Another thing you never want to see cleaned. The stench from a skinned gator is incredible. The tail is where the meat comes from, yes.

You should see what happens to frogs. Oh man, it's awful. I love frog legs and they are a lot of fun to catch but I have to have someone else clean them and absent myself from the premises while it's going on. Turtles are even worse. A goddamn bloody mess.

Very much worth it. A couple of layers of cheesecloth and a big pickle jar and store it in the fridge. You can use it several times until it gets too dark and then discard. I've got pickle jars coming out of my ass. Use them for everything. Fish fry mix, dry rub, etc.

Umm... I have three deep fryers. Yep, three. But I am from Louisiana. A good ole Fry Daddy, a 15 year old Tefal that still works but is a pain in the ass to clean because it doesn't have a removable basin, and one of these GE fryers that I got a couple of years ago for $30.