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   Zzzghy posted on Pet Peeves  "Oh; are you still here?"
February 27 at 17:28 EST .

   5 people like this.

   Zzzghy posted on Comments Suggestions  Maybe a California wall. Seriously. We're hated here more than anyone. We're used to it and whatever but it's counterproductive. We're all on the same side.
February 27 at 13:31 EST .

   5 people like this.

   Tulsa  No Ldotter is hated. I can't read every comment, but I have not seen hatred of Ldotters from CA. Lucianne and staff would be all over them for improper comments. I hope you will stay and enjoy the site.
February 27 at 14:09 EST .

  4 people like this.

   Zzzghy  Ok. Thanks for setting me straight.
February 27 at 17:25 EST .

  4 people like this.

   Tulsa  BTW, I have no problem with CA having a Wall, but I want one for South Carolina, if you get one! Also, I'm not capable of setting myself straight, so there is no danger of my trying to do that to you! lol
February 27 at 17:37 EST .

  4 people like this.

   Zzzghy  Never mind. Forget I mentioned it.
February 27 at 17:49 EST .

  4 people like this.

   Zzzghy posted on Recipes  Don't have anything; I like coming here now and then because it's peaceful, you know? My anti-real-Texas-style chili girlfriend comes up with primo kitchen experiments all the time but you guys and gals are pros. You already know pretty much everything. I'm pretty good in there too but it would be like Peewee Herman vs. Aunt Bea. Better to lurk and learn.
February 27 at 13:20 EST .

   5 people like this.

   StormCnter  No pro here, Zzzghy. And I love seeing tips and suggestions to use in the kitchen. Pass them on. I promise your offering will be welcome.
February 27 at 13:59 EST .

  5 people like this.

   Zzzghy  We learned a primo little secret for perfect restaurant-style refried beans -- they're not that, of course; nobody is refrying beans -- what we learned is a few drops of soy sauce. Soy sauce. Bargain grocery store canned refried beans come alive with a short splash of soy sauce.
February 27 at 17:35 EST .

  4 people like this.

   StormCnter  That's interesting. It's amazing how some of the items on our own pantry shelves can bring zip to ordinary foods. We are big fans of Louisiana hot sauce (the red stuff ) to do that sort of thing, too.
March 1 at 05:33 EST .

  4 people like this.

   MeiDei  Thank you ZZZ ... it's often used at our house when something salty is needed to add to a hot pot of whatever ... plain salt sprinkled over hot often makes the salt [in shaker] clump up, besides - a little soy adds color. I use Kikkoman only - it's the only soy sauce (at least in this area ) that is naturally fermented, the best type.
March 1 at 14:27 EST .

  4 people like this.

   Zzzghy posted on Recipes  My girlfriend and I had a one-on-one chili cookoff for Thanksgiving and I'm pretty sure I was hosed by the judging procedure. Why? because the five judges were all her fellow employees. I had nobody in the game. That, plus she's a real photographer and all I had was my crappy little phone camera and that didn't help. I admit my picture has an unintentionally Alpo-like riff, but hey -- it's chili. The taste-testing was allegedly "blind" but you know how that can go...

I went traditional Texas chili con carne from a recipe from Texas Monthly (pinched from the Chili Cookoff article from a couple months back ); with NO beans and options on the side. Judy went SoCal -- chili with beans -- and that didn't help either considering we live here. The only leveling requirement was the use of ground beef. They were both pretty good but I feel I am within my rights to throw a couple flags and demand a rematch. Like in Tejas.

   December 4 at 17:39 EST .

   18 people like this.

   StormCnter  Zzz, I hereby declare you the hands-down winner! It's barbaric to put beans in good beef chili.
December 17 at 08:32 EST .

  10 people like this.

   MeiDei  Oh Grief, I'm not only a Deplorable but now my friend knows me as Barbaric! Laughing here! It's the only way I can get beans into my son, 3 big bowlfuls at a time too. Maybe it's a regional thing as with Clam Chowder, there's Manhattan style with a tomato base and New England with a cream base.
December 23 at 13:59 EST .

  12 people like this.

   StormCnter  Of course it's sort of a regional thing, although I think it's isolated to Texas. We take our beef seriously, Mei. And I'll pretend I don't know you put beans in Brett's chili because you have so many other fine qualities. ; )
December 24 at 17:00 EST .

  8 people like this.

   Zzzghy  Thank you Storm. Mine was the best chili; Judy beat me on local technical stuff.
January 3 at 18:13 EST .

  5 people like this.

   Jerico  I add black, pinto and red beans to my chili. Love it.
January 14 at 00:37 EST .

  6 people like this.

   Zzzghy  Agreed I'm sure, but that's not chili. It's three-bean soup with meat. It's all good, and local.
February 27 at 13:08 EST .

  4 people like this.

   Zzzghy posted on Recipes  I don't come here enough. I forget about The Connection; I usually click into, read around, post now and then, and split. When I DO come to The Connection, I come to the recipes thread. It's peaceful here, you know? The kitchen is where everyone hangs out, yes? I love buying and trying and preparing new things. This is the place for all of that.
I have a question about sauerbraten. I've dined a couple of times at a beautiful restaurant in Capistrano, Café Mozart; they serve the most wonderful sauerbraten. I sort of replicated it in my slow cooker with a roast and a ton of red wine (one for the recipe, four for the chef; you know ), and it came out pretty well, but I didn't know what I was doing. Might anyone have a bona fide sauerbraten recipe to share? I'd be truly grateful.
I was watching the Food Channel a couple years ago, watching someone do a turducken. I came up with my own recipe, and sent it to Guy Fieri.
Cricket into a mouse. Mouse into a bat. Bat into rat. Rat into squirrel. Squirrel into chicken. Chicken into duck. Duck into turkey. Turkey into sheep. Sheep into pig. Pig into hippopotamus. Hippopotamus into elephant. And then you shove the whole thing into a whale. Bake to taste.
Don't laugh. I got a response. I did!
October 30 at 16:13 EST .

   25 people like this.

   Zzzghy  I call it a Whaleophotapigshurpturduckensquratbatamousket.
October 30 at 16:19 EST .

  22 people like this.

   Balogreene  zzzghy, I personally don't do sauerbraten (if you read too much you'll know I don't do meat ). But if you go to Food Network, you'll probably find a good recipe. I know Guy goes to a good place in OK, I don't know if he got their recipe.
October 30 at 19:50 EST .

  20 people like this.

   Hollyhock  Zzzghy, I am amazed it only took you 4 bottles of wine to come up with that recipe. Hilarious! It doesn't loose anything when read aloud to another person.
Go over to Pinterest for sauerbraten recipes.
I am addicted to Pinterest.
October 30 at 23:41 EST .

  20 people like this.

   Zzzghy  Pinterest. I've not heard of this until now. Thanks, Hollyhock -- I'm going there now. Thank you!
October 31 at 11:57 EST .

  17 people like this.

   Zzzghy posted on Recipes  Sauerbraten.

Please, if anyone out there in land has a true-blue old school sauerbraten recipe, I would be truly grateful.

October 17 at 08:52 EST .

   16 people like this.

   BirdsNest  Try this recipe:

This is close to what my friends German mother use to make she brought the recipe with her when she cam to this country in 1923
October 17 at 19:18 EST .

  14 people like this.

   Flaming Sword  I do not have a recipe, but had a born- and- raised -in -Germany friend for years. I do remember she always used gingersnaps in the gravy.
October 19 at 11:58 EST .

  16 people like this.

   Zzzghy  Got it, Bird! Thank you! That's it! This is such a cool website...
October 25 at 06:36 EST .

  14 people like this.

   Zzzghy posted on Main Page The Lobby  I'm not exactly certain to whom, but I'm completely and utterly grateful for finally landing a really, really great job. I've had a couple in my life, but at this point in my life, as 56 year-old SoCal ponytail dude, all I can do is say THANK YOU to whomever is listening.

It took three years. Everyone and every article basically said that if you were born before 1965 and are unemployed, hey -- you're retired whether you like it or not. I didn't like it but I bought into it, but I'm starting my new job on May 1st and I'm so happy.

I've developed several skill-sets in my long goofy life and this position allows me to use almost every one of them. IT, safety/security, fleet management, mid-level management, CPR/AED/First Aid, disaster preparation and emergency response; all of it. My eyes have been watering pretty much since I got the call. Oh, man.

Thank you Jesus. Om guru on. Mazel Tov. Sadgurunath maharaj ki jay. Hallelujah. Whatever.

I'm so thankful. I thought I was lost there for awhile. I'm not.
April 27 at 09:23 EST .

   24 people like this.

   Hagar  Zzzghy, congrats!!
It is great to hear that there is still hope for those of us that vaguely remember the 60's.
AND a big thanks for the memory jog with your avatar!!
Ed 'Big Daddy' Roth and his famous "Rat Fink" logo had all but disappeared in the mist of my memory.
April 27 at 10:01 EST .

  12 people like this.

   Mike PHX  Z, you are never lost.
Congratulations, and make it count now.
April 27 at 11:42 EST .

  14 people like this.

   Zzzghy  I know. And I will. I promise.

And long live Big Daddy Roth and the Rat Fink. SoCal Classic all the way...
April 27 at 14:47 EST .

  15 people like this.

   Surfhut  Congrats, Z! What Mike said is so true. Yay!
April 27 at 21:23 EST .

  16 people like this.

   Lana720  Never, ever, give up! You were never lost. It IS prayer that works. Skill, too. So happy they found you! Make us proud!
April 30 at 23:22 EST .

  15 people like this.

   Zzzghy posted on Suggested Reading  I would like to recommend "The Librettist of Venice: the Remarkable Life of Lorenzo Da Ponte. Mozart's Poet, Casanova's Friend, and Italian Opera's Impressario In America."

When you think of Mozart, you tend to think of an ancient history of goofy powdered wigs, fabulous music and a culture long-gone.

That's what I thought, but it's not true. Author Rodney Bolt brings it all right up into your face -- up close and personal, as they used to say -- and gives you a stunning tour of a world and life that seems so far away, but isn't.

I'm a terrible writer. I know this. Buy this book. You won't regret it.

Lorenzo Da Ponte ended up in New York. Yes, he did. Everyone ends up in New York. I've ended up in New York twice, and I'm hoping for one more shot.

Whatever. Buy this book and read it. It is such a beautiful read; it's one of those rare books that after you set it down and shake your head, you pick it and read it again. It's that good.
July 1 at 10:51 EST .

   19 people like this.

   Yottyhere  Went to Amazon to DL it to my Kindle and there is some sort of technical kerfluffle going on about the book right now. So I saved it to my FAVS and will get it when it's available.
I love books of this sort and all the blurbs on the Amazon page seemed right on target.
Thanks for the head up!
July 1 at 19:54 EST .

  14 people like this.

   Zzzghy posted on Coffee Klatch  Hey, can I hang out with you guys?

I just moved from San Diego to Palm Springs, and it's HOT, yo. I do everything at night now.

Grocery shopping, laundry, oil changes; I love it here, but it'!
June 22 at 02:06 EST .

   23 people like this.

   Ole buzzard  Welcome!!!! The more, the merrier!!! This is the place to hang, banter, chill, whatever.
June 22 at 06:04 EST .

  15 people like this.

   Rollingcow  It's also the place where Buzz reads your mind and writes what you were going to. For the last time Old Buzzard-get out of my head!
Mrs. Cow
June 22 at 06:07 EST .

  15 people like this.

   Gerty  Greetings from the 'hall monitor'--no, not really, but I have been known to stick my nose into where it does not belong!

You're going to like it here--promise.
June 22 at 08:59 EST .

  17 people like this.

   Balogreene  You are not giving Rake King enough credit, he's the go-to guy on the Gardening wall. Welcome.
June 22 at 16:15 EST .

  15 people like this.

   Zzzghy posted on Recipes  The best cucumber marinade you've ever had, ever.

This is a fabulous recipie for these hot summer days, and it's really easy!

1/3 cup salad oil, 2/3 cup rice wine vinegar, 1/2 teaspoon each of DILL, salt, sugar, one cucumber sliced paper thin, a bit of red and/or white onion diced to your taste, and that's it. It works every time. Let that cuke soak for at least a day, and you'll be the hit of the party.

I usually double the formula, since one cucumber is never enough. The dill is the secret. It is so yummy! I always have this going in my fridge.
June 22 at 01:49 EST .

   17 people like this.

   Surfhut  My mom used to make this all the time when I was a kid, and I loved it! She never used dill. I'm going to make some this weekend ... with dill! Thanks for reminding me about this dish. And welcome to the Connection!
June 22 at 07:00 EST .

  17 people like this.

   Balogreene  I make this, but in the summer, I substitute chives from my garden for the dill.
June 24 at 08:55 EST .

  15 people like this.

   ALynnMcW  love it. on the list for summer. 108 here today someone in the office said.
June 26 at 15:22 EST .

  13 people like this.

   Zzzghy  108? yikes -- we might be neighbors. 102 in Palm Springs right now; expecting 110-plus by the weekend. That's ok; the desert is healing, and besides, it's a dry heat!

Lots of late dinners with summer fruit and yummy, cool salads and dishes. Last night I wrapped pear slices in provolone and prosciutto and served it with cold watermelon. Oh man; it is so good.

Here's another nice cool cucumber salad, with sour cream or yogurt. the yogurt version is better, if you ask me. I have a problem with sour cream. Always have:

2 cucumbers, peeled and thinly sliced
2 green onions, trimmed and chopped
1 teaspoon dill
1/2 cup sour cream or yogurt
1 tablespoon vinegar or lemon juice (both are yummy )
1 teaspoon each of sugar, salt and pepper.

Toss the cukes, green onions and dill in a large bowl; mix the other ingredients in a small bowl, pour it over the cukes and chill. Makes about 4 to 6 servings.
June 26 at 16:47 EST .

  14 people like this.

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