Wednesday, February 28, 2018

Crumpets and a Simplified Recipe

 If you write, everyone has their complaints and comments.

If you write about anything that has measurements, and are writing from one of the three Non-Metric countries, you will get some crank somewhere complaining about "You Should Use Metric".

First, shut up.  You are being pointlessly rude.  Blog writers have no control over the government.  I wish we did.

Second in this case, this recipe is easier using Imperial Measurements.  "For Round Numbers."

Actually, that's not completely true, this recipe boils down to a bunch of ratios.  And of course the ratios are forgiving and flexible.  Since the local conditions may effect how much fluids your recipe will "take up", you may add a little more or a little less the next time you try this.  For us, today, in a dehydrated house in Florida's Dry Season, 14 to 10 was fine.  If you think that someone in a farmhouse in the 1700s used 2% milk instead of raw whole milk you just may need to relax a bit.

Crumpets.  The first time it was written down, that we know of, the recipe appeared in a cookbook in 1769.  Metric was not invented, and cooking was simpler back then.  No refrigeration, "critters" were in the house, measuring was a "guess", and so on.

You have so much of this, you add double that amount to it and a spoonful of a third ingredient, and you are done.  Cook until it looks right.

That's this recipe.

As for why the US does not use Metric?  We do, legally.  All "our" measurements are defined in Metric anyway.

The reason was that back when the French offered us an Official Kilogram the first time in the very early days of the Republic, the Official Kilogram was stolen by Pirates, and by the time we could get another one, it was deemed too late to get everyone to switch.

Seriously.  Pirates.  They must have thought that the ship was carrying Spanish Gold Doubloons and they got a Kilogram.  Probably made of brass.  Yarrrr!

Another case of the French helping out the United States that the people should realize here just how good a friend they have been throughout our history.

Thank you, France.

This recipe is all about Ratios. It also comes in two parts.  The yeast mixture, and the ratio of Flour to Fluid.


  • Yeast and Salt - 1 Teaspoon.  I used a common one to measure.
  • Sugar - 2 Teaspoons.  Literally right out of the drawer.  

  • Flour 10 parts
  • Water 7 parts
  • Milk 7 parts.

Now to codify this a bit to a proper recipe:


  • Yeast - 1 Teaspoon or about 5 Ml
  • Salt - 1 Teaspoon or about 5 Ml
  • Sugar - 2 Teaspoons or about 10 Ml

  • Flour - 10 ounces or about 283 Grams
  • Water - 7 ounces or about 198 Grams
  • Milk - 7 ounces or about 198 Grams


  • Add all ingredients to a large mixing bowl except the Flour.
  • Whisk the Flour into the mixture slowly until you have a smooth loose batter.
  • Cover the batter with a towel and allow to double in size and there are bubbles forming.


  • Preheat your griddle to about 350F/175C.
  • Generously grease the griddle with butter or oil if you prefer.
  • If your griddle begins to smoke, reduce temperature.
  • Generously grease the Crumpet Rings, if you use them, with butter and place on griddle to warm.
  • Add batter to the middle of the Crumpet rings until they are filled side to side but do not overfill vertically.  About half way up the Crumpet ring for a Crumpet.  Thicker Crumpets won't bubble as well but will produce a slice-able English Muffin.
  • Cook Crumpets until they begin to bubble, then wait until the tops are rubbery and perhaps dry to the touch.
  • Remove each Crumpet from their ring gently, and flip it to the uncooked side.
  • Cook until they begin to brown.

Sunday, February 25, 2018

I heard there will be curling in the Olympics, so I told my sister who's a hairdresser. Boy did I get that one wrong.

So you know "Proofing" your yeast is making sure it actually is alive by adding it to some lukewarm water and a little sugar before adding it all to bread dough.
(watch I'll get that one a little off)

A pair of bakers were experiencing a supernatural crisis.

A magical, living snowman had laid a curse on their bakery and they could no longer produce anything.
No pastries, no cookies, no muffins, or cakes. Their proofing oven no longer allowed dough to rise.
Their refrigerator couldn't keep a chill.
Stovetops were cool to the touch.

Unsure of how to proceed, they called in a specialist in obscure curses to diagnose the issue.
They put some cookie dough on a sheet tray and set it in the oven, but it just would not cook!
The oven felt hot. The dough was made correctly.
It was as if the ability to bake had completely fled the confines of the oven.

"Well," the old curse expert started, "it seems the functionality of all your appliances are, in fact, still here in the bakery, they have just somehow been displaced to other areas."

"What do you mean?" a baker asked.
"For example, if we put a lump of bread dough back in the storage racks, it begins to rise as if it is proofing. This must mean that the functionality of your proofing oven still exists, it's just been relocated. It is all very strange."

"Is there anything we can do?"
"We will need to break the curse by cancelling it out with some magic of our own. Do you own anything that might be imbued with a hex or charm?"

One of the bakers chimed in that his grandmother had left a silicon baking mat that she purportedly charmed to magically prevent her cookies from burning.
It had been stored away in a dusty old box for years, but surely there was still an ounce of power that remained.

The baker went home to dig up the old mat while his coworker and the curse specialist mapped out where the different functionalities of the appliances had moved to.

The ability to bake, they determined, had been relocated to the bathroom.

It would make a suitable testing ground for their experiment to see if the two conflicting curses would break one another.
When the other baker returned, they lined a cookie sheet with the silicon mat and headed for the toilet.

Years later, the old curse expert was telling the story at a convention for the supernatural.

He got up on stage and recalled, "They crossed he; the snowman. He's a fairy tale they say. He's made of snow, but now the bakers know how he ruined their life one day. But there must have been some magic in that old Silpat they found. For when they placed it in the head, the dough began to brown."

Saturday, February 24, 2018

Why did the otter cross the river? To get to the otter side

Okay - I finally understand my life.

On the first day, God created the dog and said, "Sit all day by the door of your house and bark at anyone who comes in or walks past. For this, I will give you a life span of twenty years."The dog said, "That's a long time to be barking. How about only ten years and I'll give you back the other ten?"
So God agreed...... On the second day, God created the monkey and said, "Entertain people, do tricks, and make them laugh. For this, I'll give you a twenty-year life span."

The monkey said, "Monkey tricks for twenty years? That's a pretty long time to perform. How about I give you back ten like the dog did?"
And God agreed......

On the third day, God created the cow and said, "You must go into the field with the farmer all day long and suffer under the sun, have calves and give milk to support the farmer's family. For this, I will give you a life span of sixty years."
The cow said, "That's kind of a tough life you want me to live for sixty years. How about twenty and I'll give back the other forty?"
And God agreed again......

On the fourth day, God created humans and said, "Eat, sleep, play, marry and enjoy your life. For this, I'll give you twenty years."
But the human said, "Only twenty years? Could you possibly give me my twenty, the forty the cow gave back, the ten the monkey gave back, and the ten the dog gave back; that makes eighty, okay?"
"Okay," said God. "You asked for it."

So that is why for our first twenty years, we eat, sleep, play and enjoy ourselves.
For the next forty years, we slave in the sun to support our family.
For the next ten years, we do monkey tricks to entertain the grandchildren.
And for the last ten years, we sit on the front porch and bark at everyone.

Life has now been explained to you.

Wednesday, February 21, 2018

Sunny Anderson Was Right, Low and Slow is the Way To Go when roasting Pork

The recipe is simple.

The night before, marinade. 

I used a half of a bottle of store bought Barbecue Sauce to 2 1/2 pounds (1 KG or so) of Pork Loin that was thawed.  Lets call that about a pint or a half liter of sauce.  Pick one you like, we won't judge.

Place all that in a plastic bag in the refrigerator and allow to sit overnight.

The next morning, or about 5 hours before the meal, pour your marinaded pork into a baking pan, uncovered, and make sure the marinade gets into the pan with your pork.

Slide in oven and cook at 250F/120C for about 2 to 2 1/2 hours per pound.

Cook until tender, however I cooked to 175F/80C internally and got THE BEST PORK I EVER HAD.

So that back story.  There's always a backstory.  And if you're looking for a recipe, you probably don't care, huh?

You see, Dad cooked Pork Chops when I was a child.  I could have used them to resole some work boots. 

Shake and Bake coated, Dry and Hard, horrendous.

But that was normal back then.  You HAD to cook pork well.  There were parasites back then.  The rule was cook it well, and hope for the best.

Or so I remember from the bad old "analog" days back when dates started with a 19.  You know, when I was a kid, everything was black and white, and my pet was a house sized Triceratops named Trixie?

According to popular theory (word of mouth, maybe a lot of crap),  Pork wasn't a very clean food.  I suspect that someone in the back woods somewhere got sick and it became A Thing that you had to do. 

Since then, The Pork Industry cleaned up its act.  So much so that the USDA has lowered the temperature that you cook pork to from 165F/75C to 140F/60C with a 3 minute resting time.

There are supposed to be no more parasites in USDA inspected Pork than there are in Beef, and that is at 1/3 to 1/4 the cost. 

If cooked right, Pork Loin is tender and mild flavored. 

So I have been thinking that I should get some of that pork loin out of the freezer and try again.  While I was planning this meal, I heard that bubbly TV Personality, Sunny Anderson say "Low and Slow! Low and Slow is the way to go!" over and over and over in my head.

I had tried making this recipe in a crock pot, and it was much better than Dad's Pork, but it could be better.

I wonder should I try Low and Slow in the oven?  Can I Do it?

I started researching recipes.  Some cooked low at 225F, some as high as 300F.  I settled on 250F because it seemed to be what the majority of the web pages cooked at.

That was the Low.  The Slow makes sense.  The longer amount of time the meat takes to get "done" the more likely that the muscle fibers will break down. 

That's what we call "tender". 

Since there was a lot of marinade and a lot of humidity in the environment, and the lower temperature, I did not expect it to dry out.

Barbecue?  I have a lot of recipes for this, but I wanted just to make it easy so I used a commerically prepared sauce I liked.  I do have a couple different recipes on this blog for

and Chinese Barbecue

But I wanted quick and simple and I wanted something that I couldn't mess up by adding too much of something in it.

I dumped that half bottle in the bag, sealed it the night before, and cooked in a slow oven starting at breakfast. 

Yes, 6:45 on a Sunday Morning, I was making Lunch.

The alarm went off on the electronic thermometer around 10:30 when the internal temp hit 165F.

But it stayed there for the next hour.

I was watching that temperature closely because I was basting this meat in Barbecue sauce from the pan every 30 minutes to an hour. 

When it hit 175F, it was just before 12 Noon. 

I poked that meat with a steak knife.

The knife went into that meat like it was butter.  Plunged right into it.  The last time I saw something like that, I was in a beautiful Polynesian restaurant and paying $26 for a Pork Tenderloin dinner that was perfectly and artfully made.

Mine was Pork Loin, a lesser cut, and this was as good as that meal.

I was able to hand slice that meat down into "Cold Cut Thin" slices. 

The proof was in the tasting, this was awesome.  So good that Rack the SuperDog (TM) was hovering around asking for some. 

Rack liked it too!

So Sunny Anderson, you were right, Low and Slow!

The Sandwich I made from that meat the next day was just as good.  I had a winner of a recipe.

Here it is, story and all, I saved it for my family, myself, and you all.

I am thinking this "process" should work on Beef Brisket as well, but that's a task to research for later.

Sunday, February 18, 2018

Two tomatoes were crossing a road when one of them suddenly got run over by a truck. Then the other tomato said: come on ketchup, lets go.

As I write this, I'm passing on breakfast to go out to lunch later with a very good friend, indeed.   I guess I'm hungry, so here's a food related joke.

Three chefs had operated a successful restaurant for many years thanks to the deeply popular specialty dishes that each of the chefs were known for.

The first chef was a master of searing beef and her exceptional skills landed her the nickname "T-Bone."

Her sister preferred a lighter approach and was better known for working with flakey, white-fleshed fish: tilapia, cod, haddock. But her specialty, the pickerel, landed her a nickname of her own: Walleye, another name for the fish that had driven so many sales, especially during Lent.

The youngest chef was a bit more wild and experimental. He loved habaneros, Carolina reapers, anchos. If it was full of capsaichin, it ended up in his dish. He especially loved to add this young peoples' gambit as a twist to classically "old people" foods, resulting in strange menu listings such as the Ghost Pepper Liver & Onions, the Habanero Bread Pudding, or the Chipotle Green Bean Casserole. Only the bravest diners found themselves ordering these spicy plates, but it added a challenging dimension to an otherwise standard-fare menu. His love for the heat earned him his simple nickname: Chili.

But there was a problem. A smarmy new French restaurant had opened down the street and they were recieving quite a bit of hype over their menu: duck breast with blueberry demi-glaze.
Slow-roasted pheasant. Smoked goose. These were fatty, rich delicassies that delighted the tastebuds and the three chefs had to do something lest they continue bleeding out sales.

So, they decided to add a new spin to the menu: black-throated loon that had been cooked long and slow in a slurry of red wine, vinegars, brines, and lemon juice.
Unfortunately, the new menu item did not go over well. Perhaps it was because the loon was not considered a food-animal by the general population or perhaps the flavors were just off.

To find answers, the young chefs sent out surveys to their customers. They got only one very short, straight-forward response from an old regular:

T-Bone, Walleye, & Chili: Don't go braising waterfowls. Please stick to the livers and the steaks that you're used to.

Saturday, February 17, 2018

My parents told me ANYONE could become president. I didn't know it was a warning.

A man who'd just died is delivered to a local mortuary and he's wearing an expensive, expertly tailored black suit.

The mortician asks the deceased's wife how she would like the body dressed, pointing out that the man does look good in the black suit he is already wearing.
The widow, however, says that she always thought her husband looked his best in blue, and that she wants him in a blue suit. She gives the mortician a blank check and says, 'I don't care what it costs, but please have my husband in a blue suit for the viewing.'

The woman returns the next day and to her delight, she finds her husband dressed in a gorgeous blue suit with a subtle chalk stripe; the suit fits him perfectly.

She says to the mortician, 'Whatever this cost, I'm very satisfied.. You did an excellent job and I'm very grateful. How much did you spend?'
To her astonishment, the mortician presents her with the blank check, 'There's no charge.'

'No, really, I must compensate you for the cost of that exquisite blue suit,' she says.
'Honestly, ma'am,' the mortician says, 'it cost nothing. You see, a deceased gentleman of about your husband's size was brought in shortly after you left yesterday, and he was wearing an attractive blue suit. I asked his wife if she minded him going to his grave wearing a black suit instead, and she said it made no difference as long as he looked nice.'

'So I just switched the heads.'

Wednesday, February 14, 2018

Peanut and Banana Sandwich by Squirrel

To quote a wise man from San Juan, Costa Rica:

We live in the tropics.  If you drop a seed on the ground, it will grow.

I noticed that here years ago when I moved in.  People have plants dripping with plants dripping with more plants.

If you don't want a giant mess in your yard, if you're looking for something a bit groomed, don't blink.  That "clean" look takes a lot of work here in Florida.

I could go a while before weeding my backyard in Philadelphia.  The soil was somewhat fertile, but things took their time to grow.  Sun angle up there is 14 degrees lower at any given moment than it is here so it will be proportionally less effective, proportionally less bright.

I have a yard inspection every morning, on a clear morning, at 7:30.  I have to inspect the irrigation systems, clear out the palm fronds, remove any debris that falls from the trees into the pools, and basically police the perimeters of the yard.

I have help with me.  Mr Dog, my one and only Dingus, Rack the SuperDog (TM)  will follow me around the yard, and go into places that my own nearly two meter height will not fit.

I found out that he will answer to Dingus because when someone does something a bit wrong, a bit silly, and a bit dumb, I have a habit of calling them a Dingus for doing it. 

I am not exactly sure that it is even officially a Word according to the O.E.D., or Webster, or anyone else, but I use it.


So much so that my Dog adopted it as one of his names.   He figured out that he is Mr Dog early on, so why should I be surprised?

Stepping outside, we hear chattering and rustling in the Utility Easement behind the property.  It is, predictably, very thick with plantings, even though Rack goes back there for relaxation.  Yes, we shall call it Relaxation.  As in Rest Stop at mile marker 108.

I see something grey flash in my right eye and go on about my own business.  Spray the Milkweed for Aphids.  Wiggle the drip-feed water bubblers to clear them from any debris inside that blocks the flow.  Inspecting the pots in the backyard is a daily occurrence.

I get to the banana tree that I have been babying and think "What on earth is going on back there" when I spot that the tree had been planted itself. 

There was a peanut.  Wedged deeply enough that it would have to be removed or else I'd have a Peanut and Banana sandwich there about chest height.

Then I woke up.  I realized what was going on.  The chattering got more insistent, so I walked to the corner of the yard.  Deep Jungle, or what passes for it here in Florida.

I had Squirrels.  Arguing.  Loudly.  For dominance.  Who knew?  I thought they were a peaceful species.

Squirrels arguing was like a pillow fight with Marshmallows.  Nobody really was going to get hurt but they were really going at it full blast.  It looked like a Cartoon.

I threw that errant peanut into the corner hoping the squirrels would break it up and move on, but it wasn't enough.  I was within a yard of them as they're running up and down the telephone pole and the palms and the bamboo back there. 

Realizing that I am taller than my banana tree without the peanut, I had to back up.  They were running on the outside of the plants back there instead of back in the brush, and I was concerned that they'd mistake my own self for a tree.

Luckily I was dressed in Blue, not Green.  Squirrels are not terribly smart.

Shrugging, I thought to get involved.   I clapped my hands loudly.

They stopped for a second.  Then I got cursed out in whatever Rodential Squirrelish Language that they use here that I am not aware of.

Back to it they went.  Running up and down the pole when one of them, the smaller of the two, ran back to the other side of the yard, up my banana tree, looked around then ran off into the distance.

Argument was over.  It was now about time for the drip-feed irrigation to stop for the day.  Today's Squirrel War had ended.  Who knows who was victorious, whether it was about a Peanut and Banana Sandwich, or whether anyone really cared.

Peace was once again supreme in my strange little yard full of constrained banana trees, Bonsai, and cultivated plants.  Rack got to my side, leaned into my right leg, and looked up.

"Yes, boy, it's time to go inside.  Coffee is calling."

Sunday, February 11, 2018

Don't live backwards. It's evil.

Men Will Try Anything!

A salesman checked into a futuristic hotel in Tokyo Japan.

Realizing he needed a haircut before the next day's meeting he called down to the desk clerk to ask if there was a barber on the premises. 'I'm afraid not, sir,' the clerk told him apologetically, 'but down the hall from your room is a vending machine that should serve your purposes.'

Skeptical but intrigued, the salesman located the machine, inserted $15.00, and stuck his head into the opening, at which time the machine started to buzz and whirl. Fifteen seconds later the salesman pulled out his head and surveyed his reflection, which reflected the best haircut of his life.

Two feet away was another machine with a sign that read, 'Manicures, $20.00'. 'Why not?' thought the salesman.

He paid the money, inserted his hands into the slot, and the machine started to buzz and whirl. Fifteen seconds later he pulled out his hands and they were perfectly manicured.

The next machine had a sign that read, 'This Machine Provides a Service Men Need When Away from Their Wives, 50 Cents.'

The salesman looked both ways, put fifty cents in the machine, unzipped his fly, and with some anticipation, stuck his manhood into the opening. When the machine started buzzing, the guy let out a shriek of agony and almost passed out. Fifteen seconds later it shut off.

With trembling hands, the salesman was able to withdraw his tender unit..... which now had a button sewn neatly on the end!

Saturday, February 10, 2018

Roses are gray, violets are gray, everything is gray. I'm a dog.

From my friend John H. on FB

Sounds like a RamblingMoose story .....

As a bagpiper, I play many gigs. Recently I was asked by a funeral director to play at a graveside service for a homeless man. He had no family or friends, so the service was to be at a pauper's cemetery in the Nova Scotia back country.

As I was not familiar with the backwoods, I got lost and, being a typical man, I didn't stop for directions.

I finally arrived an hour late and saw the funeral guy had evidently gone and the hearse was nowhere in sight.

There were only the diggers and crew left and they were eating lunch. I felt badly and apologized to the men for being late.

I went to the side of the grave and looked down and the vault lid was already in place. I didn't know what else to do, so I started to play.

The workers put down their lunches and began to gather around.  I played out my heart and soul for this man with no family and friends. I played like I've never played before for this homeless man.

And as I played "Amazing Grace", the workers began to weep. They wept, I wept, we all wept together. When I finished, I packed up my bagpipes and started for my car. Though my head was hung low, my heart was full.

As I opened the door to my car, I heard one of the workers say, "I never seen anything like that before, and I've been putting in septic tanks for twenty years."

Wednesday, February 7, 2018

Rack Can’t Help Fix A Cellphone, or Can He?

I’m that guy. I can repair a piece of electronics down to “the board level” and replace the components that are on it.

Lets be fair, some of the components are beyond me, smaller than a grain of sand. But the larger things are possible.

If I go out and buy a piece of electronics, I look into how repairable it is. I’ve replaced volume controls on a transistor radio, and the USB port on an external hard drive case.

I guess I was lucky that time, everything was spaced out just so.

Some of that can take a small forever to fix too, but I will give it all a try.

Once the warranty is up, I’m going to at least look inside the case of something.

In this case, it was much more involved. “It” was my HTC One M9 Cellphone. “It” was also rated “Very Difficult” to work on by and that was fair.

You see these days, you find things sealed up, glued together and made so that you the owner never have a chance of putting a knob back on something. Specifically I am thinking of anything that comes out of Apple these days.

It’s also why I don’t use Apple laptops. I’ve had to replace bits on my own Thinkpads, Dell, and HP computers. There’s a limit with those too, but I demand the ability to easily replace the hard drive and the memory.

Try that on a Mac. I’ll wait.

Didn’t think so!

I waited for the house to be empty. Had to. Humans being social, they demand attention. Since the replacement of the battery on iFixIt was rated "Very Difficult" and at 30 minutes, I knew that I would probably have to take double the time to put a new battery in the phone.

It took a half hour alone to find the tools to do the job, and I have the tools. We keep them here specifically to do this sort of thing.

Started the whole mess at about 10:30. It would give me time to get it done, shower before lunch, and do it in a leisurely manner.


That first half hour of very carefully taking off the plastic fascia, and a few very strange screws had me stressed.

Then the wet nose happened.

Rack was checking in. He padded across the tile floor in the quiet house without my knowing. I had a tickle at my elbow and looked over at the familiar black and white face.

Then I glanced at the clock. 11:30. I frittered away an hour getting tools, and a plastic sliver off the top of my phone.

Oh and two “T5” Torx screws from the top of the thing. I wasn’t completely lost.

Basically I was taking it slow. It’s a beautiful piece of hardware, but it’s ridiculously difficult to work with.  In comparison, my older Samsung Galaxy S4 snaps open with a plastic cover in the back I can run a fingernail under.  The battery is user replaceable as well as my SIM and my memory chip.  Done in seconds.

I took the rest of the time to Noon to get the entire case open and splayed out in front of me.

Sighing, I got up and let Rack out for a walk in the back yard, and to make my lunch.

Lunch, Shower, and back at it in about a half hour.

The disassembly of the phone is a fourteen step process.
Remove screws.
Remove antenna wires.
Remove ribbon cables held in by ZIF connectors.
Lift motherboard.
Remove battery.

It was about 3 in the afternoon before I had the thing disassembled and reassembled.

Each half hour I had a wet nose looking in on me. I guess that I was worried, Rack probably smelled it. He’d come in, look in on me, sit down, make me clear my head.

I’m glad he did. Oh he can’t handle a screwdriver or a soldering iron. He doesn’t have opposable thumbs. But he did serve a very good purpose.

He made me pause and look around. These pieces are so small that in some cases I used another cell phone to take a picture, zoom in, and look at it.

As a result Rack stopped me from having total vision failure from eye strain induced by bad design and teeny tiny itsy bitsy electronic parts.

Well, great! Time for a Smoke Test. You know, press the magic button and see if it comes on?

Oddly enough I had bumped it trying to seal the back and the phone came on before it was snapped in place.

Camera did not work. Flashlight did not work.

Rack came back. I paid attention to him. Set that phone down. I couldn’t see the monitor without
being right on top of the thing now.

When Rack left, I pried it all apart and re-seated all the connections.

Success! I could tighten those screws down and begin to charge the battery.

That half hour repair took me six hours.

Including lunch and a shower and letting Rack out when he needed it.

I think I needed that pause more than he did but I’m not letting him know that.

Trust In Dog, They Know.

That’s a mantra here. There’s a certain something that having a Herding Dog around the house will enhance. They learn. More importantly, they learn YOU. They also know when you need a distraction.

It’s not a weirdly bark at anything that moves thing. He actually knows when there’s too much going on, time to take a break.

There’s that wet nose.

Postie coming by and you’re involved in something? “Moof.” Rack says. Pay attention. Go get the mail, there’s a wee little box in there as long as some circulars and a J. Peterman catalog.

Like I said, Trust In Dog, They Know.

Now the Parrot? He’s shady. Needs to be watched over. He’s got his eye on the woodwork in this house...

Sunday, February 4, 2018

What do you call a disrespectful chicken? A rudester.

Diogenes' thug Life

Plato was discoursing on his theory of ideas and, pointing to the cups on the table before him, said while there are many cups in the world, there is only one `idea’ of a cup, and this cupness precedes the existence of all particular cups.

“I can see the cups on the table,” said Diogenes, “but I can’t see the 'cupness'”.

“That’s because you have the eyes to see the cup,” said Plato, “but”, tapping his head with his forefinger, “you don’t have the intellect with which to comprehend `cupness’.”

Diogenes walked up to the table, examined a cup and, looking inside, asked, “Is it empty?” Plato nodded. “Where is the 'emptiness' which precedes this empty cup?” asked Diogenes.

Plato allowed himself a few moments to collect his thoughts, but Diogenes reached over and, tapping Plato’s head with his finger, said “I think you will find here is the 'emptiness'.

Saturday, February 3, 2018

Did you hear the one about the speed bump and the cymbal? Ba-dum, tish.

Seems to me that both of these are old Borscht Belt jokes, but who am I to judge?

A midwife calls a doctor

“Doctor she’s been in labor for 36 hours we need to do a c section.” “Not so fast,” says the doctor “there’s one more thing to try”

He goes to the obviously pained mother to be and says “what do you call maids in space.”

After the woman gives him a blank stare the doctor says “Vacuum cleaners”

Upon hearing this joke the woman cringes so hard that she expels the healthy crying baby.

Relieved the new mother says “Thank you doctor but that’s the worst joke I ever heard”

The doctor smiled and said “the punchline sucks but the delivery was perfect”