0

Hmmmm….

Sometimes, my brain runs amok –

Why did I have so much more energy when we had no Internet access?

Why do people wearing shorts and tank tops complain about how cold it is in the dairy section? Why do some of them get irritated when I tell them the cheese likes it that way?

Why can chefs serve possum and muskrat for outrageous prices when those people would never eat that meat at home?

Why does it seem to snow at least a little every day in the winter but we can’t get rain when we need it in the summer? (I’m not complaining)

Why did our new neighbor not check the property lines before taking out bushes on our side? He also cut down most of the trees on his property. Maybe it isn’t an aversion to wild roses. Maybe he just doesn’t like the color green?

Why do they fill holes in our roads with loose asphalt and not pack it down?

Why does driving in the dark in the morning seem so much more unnatural than driving in the dark at night?

A strange cat jumped on our window box and our cats just sniffed it rather than trying to run it off. Is that a violation of the Cat Code of Conduct?

If night crawlers come out in the night, and meal worms hang out in the meal (if given the opportunity), why aren’t wax worms attracted to wax?

Why didn’t the union object to the new time clocks the company put up (fingerprint recognition)? I’m not sure the company understands it – they don’t have baseline prints.

Why doesn’t my sun therapy lamp cheer me up on gloomy summer days when it works fine in the winter?

Why is our ground cover growing into the cement rather than moving the other direction into the dirt?

Why don’t I ever see live skunks on the side of the road?

Why do some people seem to completely lose their sense of modesty when it gets hot? There are some parts of a stranger’s body that I never want to see. Ever.

Why does Kommado Kitty not like her treats when they’re new? Does catnip have to age?

What did beer drinkers do before there were summer and winter options? Was it really a cause of stress?

Why don’t all those kids who play soccer grow up wanting to watch it on TV like the kids who play baseball and football?

Why is the Sunday crossword puzzle in The New York Times so much harder than the one in the Boston Globe? I can’t believe the people in New York are smarter.

Who came up with “amok”? It sounds like your mind is someplace dirty.

 

(btw – I hit my one-year anniversary on WP last week. It seems that most people write something clever about that. I didn’t have anything clever to write, so you can just send me congratulatory chocolate.)

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Aside
2

Recently I was reading an article on Consumerist (Consumerist.com) where they were talking about national food holidays. They had found a calendar that shows every food holiday of the year on Food.com. For some reason, they were significantly less enthusiastic about the idea than I was.

I checked it out. It is totally amazing. Not only does it have a month-by-month listing of the food holidays, but it gives recipes for the day.

Obviously, if you want to us it to plan your meals around it you will need to check out the necessary ingredients a few days in advance. But that’s not a problem since you can get the recipes for any day by clicking on that day. Just imagine – a holiday every day. Probably can’t get the day off work for them though.

There were only two disappointments on the calendar. I missed National Cheese Day (June 4) and will have to wait almost a year to use it as a holiday.

Second, I could not find a day for many of the delicacies I have suggested you make for important dates. For example, I could not find a National Scorpion Day. So you are still on your own for making scorpion suckers at home. I would suggest they add it, but it looks like the calendar is pretty full. Maybe I just missed it.

Interestingly enough, today is Kitchen Klutzes of America Day. Which you might note is not a food. It features super simple recipes like versions of cocktail meatballs and tomato sauce. It seems to me that if you’re that bad in the kitchen, you would probably buy that type of thing at the store. Or do without. Your friends could probably survive with caviar on crackers.

Speaking of Caviar Day, it is July 18. That seems like kind of an interesting day for it. Don’t people generally serve that inside? Perhaps rich people don’t go out in the really hot weather. They recommend a caviar torte. “Served at my wedding and it was the biggest hit.” Guess that explains that.

Not a big fan of caviar? Maybe July 21 is more your style. That’s Junk Food Day. You can splurge on things like Potato Chip Sandwiches, Snickers Dip, and Cheez-It Chicken Fingers. Why would I make junk food? Isn’t that what Taco Bell and Dairy Queen are for?

The ickiest thing I could find was August 8. That’s Zucchini Day. I hate zucchinis. They are not squash. I do not care what anyone says. They are tasteless, mushy cucumber wanna-bes. Then they try to disguise it in things like Zucchini Chocolate-Orange Cake and Zucchini Nut Muffins. They may taste good, but beware. There are little pieces of green stuff in your desserts.

There were a few that were a little confusing (or downright misleading). Hot Cross Bun Day is on September 11. In my church, we eat them during Lent. Last time I looked, Lent has never occurred in September. Drink Beer Day (September 28) has a list of foods made with beer. How do you drink it if you have cooked it into something? Groundhog Day (February 2) does not have recipes for cooking ground hogs (thank goodness) but is full of desserts that look like various animals that are believed to predict weather.

In case you don’t like to micro-manage your dinners, they also show what foods are celebrated in which months. This month you can celebrate with Fresh Fruits and Vegetable, Turkey Lovers, Soul Food, Candy, and Iced Tea. Which sounds a lot better than March. March is Nutrition Month as well as Noodle Month and Celery Month. Thirty-one days of celery recipes. Yum.

Still looking for the perfect meal for Father’s Day? You’re in luck. It’s Lobster Day (the calendar was apparently put together by a bunch of fathers). In addition to the standard lobster tails or lobster curry, I would recommend a lobster salad cocktail. If you don’t cook, you could probably buy some lobster salad and put it in cocktail glasses. Or you could grill a steak with a side of lobster potato salad. A new spin on surf-and-turf.

Now if you’ll excuse me, I need to start planning my menu for October 9. That’s Moldy Cheese Day. Unfortunately it does not refer to the cheddar in the back of my refrigerator. It is a celebration of Bleu Cheese, Stilton, Gorgonzola, and Roquefort. Smelly cheese from all over Europe. Since I missed National Cheese Day, I can’t afford to mess this one up.

(My 100th post. Thanks for reading.)

5

Will Stout Make Me Fat?

I realized that my most recent post may have been confusing to some people since I was talking about beer glasses, but didn’t define the types of beer they could be used for. I thought that everybody (read: the rest of the world) knew what the different words meant. But wandering the beer aisles at work yesterday (there are three) made me realize that there are a lot of different ways to ferment those hops and malts. So if you’re not a brewer yourself (or exceedingly wealthy with a rather odd hobby), maybe I can shed light on some of it. Or not – as you will see, it is a really confusing world out there.

Starting with beer. Beer is created by turning a starch (malted barley and/or malted grain) into a sugar and then fermenting the sugar. Now would be a good time to remember your high school chemistry, since I don’t see anywhere that a liquid is mentioned in that equation. Beer is usually flavored with hops, although other flavorings such as herbs or fruit may occasionally be included (if you want to be able to say you are having a healthy drink).

Hops come from a flowering plant that is not used for anything other than flavoring beers. Hops are the bitter counterpart to the sugar mentioned above. Did you know that the bitterness of beers is measured on the International Bitterness Units scale? I don’t know how that works, but I wonder if it could be used on people. Hops have an antibiotic effect that favors the activity of brewer’s yeast over less desirable microorganisms. Another health benefit! Hops also aids “head retention”, which sounds dirty but is not.

Now we move further into the maze and talk about lager. Lager is a type of beer that is fermented and conditioned at low temperatures. Pale lager is the most widely consumed and commercially available style of beer in the world. Bock, Pilsner and Märzen are all styles of lager. So while you may think you are a regular guy who only drinks beer, not that “fancy” stuff, it’s probably lager you’re quaffing.  Interesting note: Pilsner  takes its name from the city of Plzeň, Bohemia, Czech Republic, where it was first produced in 1842. The original Pilsner Urquell beer is still produced there today. (At least I thought it was interesting.)

For those who prefer something a little heavier, we have the stouts/porters/stout porters. Porter is a dark style of beer originating in London in the 18th century, descended from brown beer (lots of hops and brown malt). Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8% alcohol, produced by a brewery.  The name is thought to come from its popularity with street and river porters. (Useful trivia for your next party) The name “stout” for a dark beer is believed to have come about because a strong porter may be called or “Stout Porter”.  So you have the answer to my opening question. Stout will probably not make you fat, but it has a good chance of making you drunk.

Saving the best for last, we’ll tackle the ales. Anyone from the Detroit area will probably know that there is Vernor’s ginger ale and pale ginger ale. Vernor’s makes the best ice cream float in the world. Called a Boston Cooler for some reason. Pale ginger ale can’t stand up to the ice cream. Wimps.

But I digress. Ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewers’ yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavor that balances the sweetness of the malt. Sounds pretty harmless and well-balanced, right?

Let’s meet it’s tamer sounding cousin, pale ale. Names can be deceiving. Pale ale was a term used for beers made from malt dried with coke. (I assume the kind used in smelting, not snorting.) By 1830, the expressions bitter and pale ale were synonymous in England. Breweries would tend to designate beers as pale ale, though customers in the pub would commonly refer to the same beers as bitter. It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porter and mild. Apparently porter is darker but less bitter tasting. Bitters vary in color from gold to dark amber and in strength from 3% to 7% alcohol by volume. It’s probably just me, but bitters sound like something a doctor would have prescribed in the 19th century for a headache.

One more note: a Black and Tan is a beer cocktail (those words don’t belong together). It’s a blend of a pale beer (usually pale ale or lager) with a dark beer (usually stout or porter). Apparently the beer equivalent of a Rusty Nail (Drambuie – sweet whiskey with Scotch – sharp whiskey). The Brits need to be given a wider range of alcohol to work with.

So I leave it with you to decide how much bitterness you can stand in your drink. You might want to balance with the amount of bitterness you have in the rest of your life. Or you may want to just embrace your inner bitterness.

2

Idiot! You Put my Pilsner in a Weizen Glass!

(This is longer than most of my posts. But I think that it is vital for you to know the correct way to serve beer before it gets much warmer and you embarrass yourself serving out of the wrong stemware.)

I grew up in the Dark Ages of beer drinking. When our dads would relax with a beer, it meant they would pop open a can and drink. Some men thought they were classy and drank bottles of beer. Being across the river from Canada, we had access to Canadian beer, but “real men” drank Stroh’s and Pabst, maybe Bud.

I have no idea what they put in those kegs at college. They called it beer, but it did not smell like anything I’ve run across before or after. Not being a beer drinker, I can’t comment on the quality. Being the first beer I ever drank, I think it ruined me for life.

Times have changed. There are any number of boutique beers as well as the large companies. I work in a mass-market store, and we sell six kinds of beer glasses, as well as mugs. Connoisseurs have many more and are adamant that you need the right vessel for the drink:

“In fact, some glassware is designed specifically to help preserve the foam head of your beer, while others are designed to help enhance the colors of your brew. It’s important to remember that it’s more than just a glass that holds your beer; it’s a delivery mechanism that brings out the unique flavors, colors and aroma of your favorite beer.”(http://learn.kegerator.com/beer-glasses/)

We no longer drink beer. We experience it. Let me help you avoid making a mistake that could ruin your future. Recommendations courtesy of http://craftbeeracademy.com/beer-glass-types/

Note: if you do not recognize the type of beer the glass is used for, you are obviously not classy enough to drink from that glass.

First, we have the goblet. Yes, that piece of crystal that you have been using to serve wine. A heavy goblet is called a chalice (yes, it looks like the ones the Catholics and Anglo-Catholics use in church). The benefits include the ability to maintain a nice head and being wide-mouthed to allow deep sips. It looks like it would be perfect to chug from, but that is frowned upon. These glasses are preferred for Belgian IPA, Belgian Strong Dark Ale, Berliner Weissbier, Dubbel, Quadrupel (Quad), and Tripel.

Next up is the mug. Mugs are made from heavy glass and have a handle. The handle is useful if you want to clink your glass with someone else’s. It’s best not to suggest that in place of a champagne toast at a wedding. A stone/ceramic mug is a stein. Steins traditionally come with lids – a holdover from the days of the Black Plague when they wanted to keep out the flies. The main attraction of a mug is that it holds a lot of beer.

Mugs are used for Amber / Red Ale, Black Ale, Blonde Ale, Brown Ale, IPA, American Pale Ale (APA), Porter, Stout, Strong Ale, Baltic Porter, Bock, Cream Ale, Czech Pilsener, Doppelbock, English Bitter, Euro Dark Lager, Extra Special / Strong Bitter (ESB), German Pilsener, Irish Dry Stout, Irish Red Ale, Keller Bier / Zwickel Bier, Maibock / Helles Bock, Märzen / Oktoberfest, Milk Stout, Oatmeal Stout, Scottish Ale, Vienna Lager, Witbier. (and root beer)

If you are reading carefully, you will notice that the type of beer does not necessarily indicate the drinking utensil. Ales in particular seem to be tricky. If you’re doing a BYOB kind of event, tell the guests they must bring the appropriate glass for their beverage. Anyone who brings paper cups should not be allowed through the door.

Back to the glasses with the pint glass. That’s the one you see in all the commercials with the guys raising a glass to whatever. It’s also popular in pubs. It’s cheap to make and easy to drink from. Function over form.

Pint glasses are used for Adjunct Lager, Amber / Red Ale, Amber / Red Lager, Black Ale, Blonde Ale, Brown Ale, Dark Wheat Ale, Double / Imperial Stout, IPA, American Pale Ale (APA), Porter, Stout, Strong Ale, Baltic Porter, Black & Tan, California Common / Steam Beer, Cream Ale, English Bitter, English India Pale Ale (IPA), English Pale Ale, Extra Special / Strong Bitter (ESB), Irish Dry Stout, Irish Red Ale, Milk Stout, Oatmeal Stout, Old Ale, Pumpkin Ale, Russian Imperial Stout, Rye Beer, Scotch Ale / Wee Heavy, Winter Warmer, Witbier.

If you are paying attention, you will notice that some types of beer can go in more than one type of glass. Which leaves a question for the aspiring beer snob: should I make my first investment in glassware or in trying to figure out which types of beer would most impress my friends without making me gag.

Onward and upward (so to speak) to the Weizen glass. These glasses have a thin wall that helps show off the beautiful color of the Weizenbier (wheat beer). The large opening helps to contain the foamy head on most wheat beers. Do not serve with a lemon or orange slice. It ruins the head and takes away from the aura of being a beer savant. I’m guessing the following are all wheat beers: American Dark Wheat Ale, American Pale Wheat Ale, Dunkelweizen, Gose, Hefeweizen, Kristalweizen, Weizenbock

We are now at the pilsner glass. Ignore that we have already shown at least two glasses for pilsners before this. It is defined tall, slender and tapered 12-ounce glass, that captures the sparkling bubbles and colors of a Pils while retaining the head. I would recommend serving these beers early in the evening before everyone is too drunk to appreciate the artistic qualities of the beer.

Pilsner glasses are used for American Lager, Amber / Red Lager, Double / Imperial Pilsner, American Pale Lager, Doppelbock, Dortmunder / Export Lager, Dark Lager, Pale Lager, German Pilsener, Happoshu, Japanese Rice Lager, Light Lager, Maibock / Helles Bock, Munich Dunkel Lager, Munich Helles Lager, Vienna Lager

Think snifters are just for brandy and cognac? Hah! It is good for beers that are high in alcohol, because they allow the aroma to rise. Also the glass lends allows for the beer to be hand-warmed, as most higher alcohol beers should be served a little warmer than they are (one point for the Brits).

Snifters are used for American Barleywine, Double / Imperial IPA, Double / Imperial Stout, Strong Ale, Belgian Dark Ale, Belgian Pale Ale, Belgian Strong Dark Ale, Belgian Strong Pale Ale, Barleywine, Red Ale, Gueuze, Lambic – Fruit, Old Ale, Quadrupel (Quad), Russian Imperial Stout, Scotch Ale / Wee Heavy, Tripel, Wheatwine Note: these beers are usually expensive – do not buy them for people who say that Bud Light is their idea of quality beer.

Two more to go. (Didn’t realize you’d still need to be paying attention did you?) We have the tulip glass. Guess the shape. It’s used for beers that benefit from a large foamy head. Such as Double / Imperial IPA, Wild Ale, Belgian Dark Ale, Belgian IPA, Belgian Pale Ale, Belgian Strong Dark Ale, Belgian Strong Pale Ale, Bière de Garde, Flanders Oud Bruin, Flanders Red Ale, Gueuze, Lambic – Fruit, Belgian Quad, Saison, Farmhouse Ale, Scotch Ale / Wee Heavy.

Last but not least is the stange glass. It is straight and narrow. The cylindrical shape is used to serve more delicate beers, amplifying malt and hop nuances. (I had never realized that there was such a thing as a delicate beer.) These beers include Altbier, Bock, Czech Pilsener, Gose, Gueuze, Kölsch, Lambic.

Got all that? Good. Make your next party a beer tasting (separate glasses for that). Once you’ve bought all the supplies for your new stock of beer, you won’t have any money left for the meat you usually start grilling this time of year.

2

Attention Velveetistas!

At work, we have been getting callers anxiously wondering whether we still have any Velveeta left. As you may be aware, Kraft is warning that there have been production problems which may create a shortage of the pseudo-cheese affecting Super Bowl parties. No problem, you think, I’ll switch to guacamole. Wrong. Avocado shortage due to drought in California. Maybe I’ll go retro with a fondue theme. Wrong again. Cacao bean shortage due to poor growing conditions in Africa. It’s starting to sound like a crisis.

My first instinct was to send you to Facebook. You may not be aware, but you can “friend” Velveeta. It has thousands of “friends”, and I am sure that some chat group has addressed the possibility of a Velveeta-free Super Bowl party. They might also point out that there is something called Queso Blanco Velveeta. You might consider making your queso dip out of Queso Velveeta which does not enjoy the popularity of “real” Velveeta and is still plentiful.

However, I have a better idea. Why don’t you use the opportunity to try out something really unique? I have done a little rooting around and come up with some foods that should make your party the talk of the water-cooler (or ER) for days. I’m not really sure where to get some of this stuff, although I would guess that most of it can be found for sale on the Internet. I found the foods at BootsnAll.com, a travel site. It’s too late to make most of them at home, so try a sampler before you plan for next year. And don’t forget the beer. Lots and lots of beer.

We can start with the insects. We all have bugs flying around. Why not make them useful? In Southeast Asia, you can get silkworms, grasshoppers or water bugs fried, roasted or toasted. Since it’s been so cold and snowy this winter, I would recommend ordering out, but you can probably go to the pet-food store and have a do-it-yourself kind of thing during halftime.

Staying in the Far East, you may want to try the Cambodian treat of deep-fried tarantula. You need to keep them in the deep-fryer until the legs are stiff. You may season them however you wish. Although obviously you cannot dip them in Velveeta this year. You probably stand the best chance of getting fresh tarantula in the Southwest this time of year. Do not use your room-mate’s pet.

Korea is the home of the next dish. Sannakji is made by chopping a live baby octopus into several pieces, seasoning it with sesame seeds and oil, and serving it immediately. If prepared and presented correctly, the parts will still be wriggling on the plate. This dish is properly served with chopsticks. The suction cups on the tentacles are still active and will stick in your mouth or throat until thoroughly chewed. If a tentacle gets caught in someone’s throat, it may very well choke them. Please watch your guests closely if you serve this dish.

If you want to wash your Asian foods down with an authentic beverage, you could try some Vietnamese snake wine. A venomous snake is left to steep in rice wine for many months to let the poison dissolve in the wine. The ethanol makes the venom inactive, and the snake is said to have significant medicinal value. The wine may be classified as a rose due to the snake blood imparting an attractive pink color. There are variations on this wine across Southeast Asia, including one where the belly of the snake is sliced open to let the blood drain into the wine and served immediately. Of course you could also try some plain rice wine. Some folks will still opt for Coors (especially the Denver fans).

Lest you think I am fixated on the Asians, I will move on to Europe. Sweden gives us surstomming, fermented Baltic herring. The herring is caught just prior to spawning and fermented in barrels. After a couple of months, the fermentation continues in the can. You may want to open it outside or the house will smell like fermented fish. It can be eaten with flat crispy bread and boiled potatoes. Ritz crackers would probably work. It is popular with beer, so it is the perfect Super Bowl treat.

The Ukraine brings us salo. It is a slab of cured fatback sliced and served on a piece of bread. Once again Ritz is an option. It is generally served with vodka. But it sounds pretty close to some of the things my grandma ate in upper Michigan, so I imagine it would go just fine with beer.

Here’s something that may not taste any better than it sounds: lutefisk. It’s from Norway and Sweden, and is very popular there. I’m told they also eat a lot of it in Minnesota and the upper Midwest. Must have something to do with being in the snow so much of the year. Fish, traditionally cod, is aged in lye for several months. I have heard that it has a strong odor, but have never heard the odor described. It becomes gelatinous in the lye (so you may be able to eat it on a Ritz with some effort).

Still looking? Let’s go back to insects. Or insect larvae. In more proof that we really are a global village, I have larvae snacks from both the Old World and the New. First, from Sardinia we have casu marzu, also known as maggot cheese. The farmer introduces the larvae of the cheese fly to the sheep’s milk cheese. Fermentation is caused by the larvae digesting the cheese fats. It must be eaten while the maggots are alive or it becomes toxic. The EU has banned casu marzu, but you can still get it on the black market in Sardinia and Italy. We do have an extradition agreement with the EU which could be an added cost.

On this side of the Pond, we have Mexican escamoles. Escarmoles are ant larvae which are eaten in tacos with guacamole. They are said to taste nutty and buttery. Since guacamole may also be pricey this year, you would be serving a true delicacy.

My next three foods are found in the U.S., so they may already be known to you. We have scorpion suckers, Rocky Mountain Oysters, and pickled pigs feet. Scorpion suckers are exactly that: scorpions in candy on a stick. Pickled pigs’ feet are pork bits in brine. And Rocky Mountain Oysters are a type of seafood.

Not so fast. To make the oysters, you take the testicles of bulls and peel them. Coat them in flour and seasonings; deep fry them. Then serve them up with dipping sauce. It sounds like the perfect macho snack for the Super Bowl. You can follow them up with fish and chips gelato from Australia, which is what it sounds like: ice cream flavored as fish and chips.

After all these choices, you’re gonna sound kinda lame if you opt for cut-up vegetables or chips and dip.

13

Cheez Whiz: Love It or Hate It?

 From the Urban Dictionary:
 
Cheez Whiz
1. Artificial cheese. One chemical away from being seran wrap.
2. Lethal spray cheese it can kill a person if used wrongly.
3. BAAAAAH i looooove ma cheez whizz!!!!! i no i waaaaaaaaaaant it!”cheez whiz, you know you want it!”
4. (a) Essence of pure cheezy goodness; (b) Common anal lubrication; (c) Cause of human suffering (i.e., sexually transmitted diseases).
5.the greatest person the world has ever seen. As in “i like cheese”; “i love cheez wiz, hes the greatest person ever”
 
I could probably stop typing right now and leave you as disturbed as I am by the above definitions. I was actually looking for #1 and #5, but the other 3 were total revelations, so I left them in. I feel so old sometimes. I never would have thought of spray-cheesing someone to death. Imagine the grave marker.
 
But it makes my point. I barely consider Cheez Whiz food, and other people love it.
 
If you have found yourself with a jar/can of it and 1) no longer wish to be able to hear your arteries hardening or 2) no longer need it because your 18-year-old daughter finally dumped her 30-year-old boyfriend, I have found a solution.  Joey Green has written a book: Clean Your Clothes with Cheez Whiz: And Hundreds of Offbeat Uses for Dozens More Brand-Name Products. Even if you didn’t need to know that Cheez Whiz takes out greasy stains (odd – it would seem to also create them), she also says that Baby Magic Baby Powder repels ants and you can make a facial out of Cheerios. You can find the book on Amazon and bookstores (if you can still find a bookstore).
 
Looking through the internet, it appears that the lovers greatly outnumber the haters. I discovered a variety of license plate holders: I LOVE CHEEZ WHIZ, I’D RATHER BE EATING CHEEZ WHIZ, ADDICTED TO CHEEZ WHIZ. Oddly enough, none of these plates have been reviewed. May be the same reason I have never seen one on a car. You can also order a variety of t-shirts, hoodies, caps, and mugs with various Cheez Whiz saying and pictures.
 
In keeping with the slightly perverse uses for Cheez Whiz mentioned above, a person named Vice Chick offers the following products (only 3 of each left):

1950s Ritz Crackers Kraft Cheez Whiz Retro Advertising Double-Sided Cigarette Case, ID Holder, Wallet with RFID Theft Protection –

  • Double-sided case with strong spring-loaded clips
  • Holds 14 credit cards or 16 regular or 100s length cigarettes
  • Also keeps the essentials like condoms, cash
  • Protects against ID Thieves stealing your credit card information!

Kraft Cheez Whiz Vintage Ad Stainless Steel Pill Box: Holds pills, coins, condoms

  • Made in California
  • Stainless Steel
  • Holds coins, vitamins, medication, guitar picks, condoms
  • Compartment insert is removable

Finally, there is Sexual (Deep Dish Cheez Whiz Dub), an MP3 track from Amber.

I’m sure all the Cheez Whiz lovers out there are wondering if I was ever going to get to recipes. Here are two of my favorites (both from the Kraft website):

Cheesy Beer Dip

 What You Need : 1 jar  (15 oz.) CHEEZ WHIZ Cheese Dip; 1/3 cup  beer

MICROWAVE CHEEZ WHIZ as directed on label.

MIX CHEEZ WHIZ and beer in bowl; stir until well blended.

SERVE with pretzels or chips.

 

Transformer Dog

 What you need: 1 pkg.  (1 lb.) OSCAR MAYER Bun-Length Wieners; 1 cup  CHEEZ WHIZ Cheese Dip; 8  hamburger buns, split

PREHEAT grill to medium heat. Slice wieners at 1/2-inch intervals, being careful to not cut all the way through the wieners.

GRILL wieners 6 minutes or until wieners begin to curl and are heated through (160°F), turning after 3 minutes. Meanwhile, microwave the CHEEZ WHIZ as directed on label.

PLACE wieners in buns (curl into circles). Spoon about 2 Tbsp. of the CHEEZ WHIZ into center of each wiener.

 

If you try these recipes and like them, please don’t let me know.

10

Who? What? How? Why?

Am I the only person who thinks it’s weird that so many breakfast cereals now come in chocolate versions? No one should start their days with such a pale imitation of a beautiful food like chocolate.

Why would I know what type of cheese the man’s wife buys for snacks? It’s round he says. A cheeseball? No. Actually little squares? No, it’s round. String cheese? No. If you don’t have it, I’ll have to go to another store. Sorry, I don’t know what it could be. Oh, I guess it is string cheese.

Why does it make me feel so good when someone who cuts me off in traffic gets stuck at the same traffic light?

Do I need to serve Nosferatu beer and Haunted wine (red and white) at my Halloween party to be a success? What about 4 Witches and Dragon’s Breath beer? Deviled eggs? Tarantula dip?

Why do they always put one kind of icky candy in with the good stuff in those Halloween bags of candy?

When we are trying not to run into someone while walking, why do we both move in a direction to get in the other’s way? Sometimes more than once?

I pass through two school districts to get to work. Why is it that if I get behind a bus in one district, I also get behind a bus in the other district?

I go to a discount hair salon. Why would people pay $5 every two weeks to get their bangs trimmed if they are going to that salon  to save money in the first place?

Why would I need a four-pack of wine stoppers? I thought the point was to finish one bottle before I began the next. Even hosting a dinner, it would only be one red and one white at a time. Maybe I should start hosting wine tastings?

What is the point of those tiny ice cube trays? My little kitties or doggies would be melted before anyone could tell how cute they were. Besides, it seems a little tacky to ask people to guess what is floating in their drinks.

Why are some traffic lights synchronized with each other but not with the speed limit?

Why are there professional hockey teams in places that can’t keep the ice hard enough for part of the season because the weather’s too hot?

Why is the person who works the least in my department the one who got someone to assist him?

Why can I pronounce some words in private, but mangle them when I get in front of people?

Why can I lift 35 pounds of cheese but 35 pounds of salami feels too heavy?

What is the gracious way to tell the 250-lb woman that she really shouldn’t sit on the counter because it wasn’t made to support that much weight?

What is the right wine to recommend to someone who wants “a good wine that will make them drunk”?

What is the correct response when you find out that the person you share an interest in sports with roots for all the teams you hate?

Is fall so pretty so we get sucked into forgetting that we have to rake up all those formerly beautiful dead leaves?

Why do some people appreciate this type of questioning and some think I need more to occupy my mind?