Thanks to everyone who clued me in on how to block those aggravating spammers. I just emptied my spam box of more than 500 of the things, but since I followed your advice, there hasn't been a single one!
I'm impressed.
Thanks to everyone who clued me in on how to block those aggravating spammers. I just emptied my spam box of more than 500 of the things, but since I followed your advice, there hasn't been a single one!
Classical art
Does anyone know how to block anonymous comments on Blogger? I'm being swamped by irritating (and often idiotic) anonymous comments and wind up wasting time marking them individually as spam. Please help!
A smattering of superrealism from the Nasher Museum of Art
I must admit that this sort of art isn't my first choice, but it's kind of interesting. What do you think?
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| A detail from the first painting. |
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| The artist was demonstrating his opinion of politicians. I have to agree. |
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| Once again, a detail from the previous painting. |
Home-made salami
I can't believe how simple this is to make!
In a large bowl, thoroughly mix together 4 pounds of lean ground beef (90% lean)with 1/4 cup curing salt, 2 tablespoons of liquid smoke, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons of ground pepper. Cover and chill for 24 hours.
Divide chilled mixture into fourths. Shape each into a compact 8" log and place each on a 12 x 18" piece of nylon net.Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225 degree oven for 4 hours.
Remove from oven and take off netting. Pat well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerate or freeze. Makes about 3 pounds.
The salami keeps in the refrigerator for up to three weeks or can be frozen.
A few tips I learned after making these -
- To wind up with less lumpy looking salami, roll the logs wrapped in plastic wrap, then remove the plastic and wrap in netting.
- Turn the salami over half-way through baking so it will brown evenly.
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