Tuesday, January 02, 2007

What Is the Porpoise?, Free Lunch, -and- Oops!

What Is the Porpoise? - amazing dolphin boat can leap out of the water
Free Lunch - Paris Hilton skips out on restaurant bill
Oops! - Britney Spears collapses at New Year's party

On this day in history: January 2, 1995 - Marion Barry inaugurated as mayor of Washington, D.C., four years after leaving the office in disgrace to serve a six-month sentence for smoking crack.

Born on this day in history: January 2, 1920 - Isaac Asimov (1920 - 1992) science writer, science-fiction writer. He was a prolific non-fiction and SF author who created the "robotic laws" and the "Foundation" series.

Today's Video: Incredible Guitarist!

VIDEOS: The videos are now available via the link "Amazing and Amusing Videos" in the Links section, below the visitor counter.

I hope everyone enjoyed a festive and safe New Year's Eve and a glorious New Year's Day! The weather here was beautiful—sunny and warm.

For Sunday dinner, Laura and I feasted upon grilled New York steaks, baked potatoes, poached baby asparagus, and a delightful New Clairvaux Zinfandel. Laura applied a spicy dry rub to the steaks and grilled them perfectly—charred on the outside and rare in the center. We watched a "Cops" marathon on Court TV until the beginning of 2007.

Last evening, we dined upon grilled game hens, stuffing, and more of the wonderful New Clairvaux Zinfandel. I poached thinly sliced mushrooms, white onion, garlic, celery, and Jalapeño in white wine, seasoned with Cajun spices, ground black pepper, crushed red pepper, and poultry seasoning. I cubed sourdough bread and stirred in the poached mixture. Laura transferred the stuffing to a Pyrex baking dish and set aside. She applied a spicy dry rub to the game hens, stuffed them with white onion and lemon halves, and grilled them over medium flames for five minutes, turned them, grilled them an additional five minutes, and turned off the flame under the birds. She continued cooking them over indirect heat for 90 minutes—turning each 15 minutes and spraying them when turned with a mixture of one part extra-virgin olive oil and three parts balsamic vinegar. When the hens were nearly done, Laura baked the stuffing in the oven until the top was crispy. It was a delightful meal.