The eastern Bluejay looks a lot like a cardinal and shares some habitat with them….
I sometimes see a Steller’s Jay, with an all black head…
but the ones that come visit my little patio are actually scrub jays, with more grey, and no crests.
…
They’re all jays, though…. feisty jerks, actually, that drive other birds away, steal their food, take their nests, and I’m told, even eat their eggs.
I want to hate them but I can’t, cos they’re fearless clowns, that don’t fly away but strut around in my potted plants and stare right back, sometimes telling me off.
…
Anyway… some Bluejays look like blue versions of a cardinal, but the latter are seed-eating, shy songbirds, related to finches…
while Jays are corvids, related to crows and magpies… and much smarter and more aggressive than any cardinal.
I’ve seen blue jays and cardinals together, or relatively close. As Susan points out, the Jays aren’t very friendly and are actually a fair bit larger than the cardinals. I’ve had a few chuckles though when the cardinals got the drop on the jays and swooped down to scare them off (briefly). We also get gold finches at our feeders, my personal favorite.
I’ve never seen a cardinal in person.. or..um… in bird.
Not living in Ohio, as a kid, nor Wisconsin, nor here in Northern California.
The only goldfinches I’d seen were in pet stores, long ago… until I finally saw one (1!) at a bird feeder maybe 15 years ago.
…
OTOH in the 1990s my neighborhood got briefly invaded by a small flock of wild peacocks… noisy, messy, perched on roofs, and SCREAMED at all hours… but beautiful.
And once, before that, I was gardening when a big, colorful bird, probably a lost parrot, but I could only catch glimpses, suddenly called out a few words, mostly obscenities, from the top of my tallest tree, and then flew off into the sky.
the series predated Twilight Zone and claimed the stories were based on true events.
I was captured by the eerie music that was played when something unexplained
happened. They were very well done. I wanted to find just a clip to show, but could locate only the entire episode.
I’ve set this video to begin where the actual model of the glider is launched in a Luftwaffe training film.
Do not forget that the advertisement was published well before WW II; other research says the advertisement ran in “House & Garden” magazine in 1930.
Go full screen Youtube, or it will simply seem a blur.
Pre WW II glider clubs were all the rage on both sides of the Atlantic.
Liverlips McCracken
Guest
2 years ago
A poster for Old Tearjerker.
Rabies is a dreadful disease, with the highest fatality rate of any illness known to man. Sad for sure, but they did what they had to do.
Liverlips McCracken
Guest
2 years ago
I want to know who, in the midst of the battle between the EWC and the Terminator, said “OW!”
I think MontanaLady will attest to their goodness.
From: the “Vancouver Sun” Wednesday, April 5, 1989
RUM RIBS
(The recipe appears as written. I’ve written some notes below. Everyone I’ve given this recipe to makes it my way. They’ve also passed it on to at least one other person; it’s that good.)
4 lbs. (2 kg.) spareribs
1 cup ( 250 ml) brown sugar
½ cup (125 ml) chili sauce
¼ cup (50 ml) ketchup
½ cup (125 ml) dark rum
¼ cup (50 ml) soy sauce
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) dry mustard
2 garlic cloves, crushed
â…› teaspoon (1 ml) black pepper
Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
Bake at 350° Fahrenheit (180° Celsius) for 45 minutes. Unwrap ribs (discard foil) and pour off drippings.
Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 1½ hours or until meat is tender, turning ribs occasionally and basting with remaining sauce. Makes five or six servings.
Notes from me:
A clove of garlic is one segment of a garlic bulb. (Yes, I made that mistake; once.)
TRICKS LEARNED FROM COOKING RUM RIBS
1) Getting the fat off the ribs in the first baking is important. If you don’t think there’s enough melted off, bake them a little longer. It’s almost impossible to overcook this recipe.
2) Use Heinz chili sauce, or else the ribs will be way too hot.
3) Different rums will give different flavours but don’t use spiced rums or the ribs will be almost inedible.
4) I don’t baste! Double the sauce or halve the ribs, and pour all the sauce into the roaster. There’s no need to turn them either. (The time remains the same.)
Don’t drink the rest of the rum until after you have the ribs cut!! ☺
,
Didn’t see this movie, cos I read the book…
I think I was about 9 when it came in one of my Dad’s Reader’s Digest Condensed Books…
(a terrible thing to do to a book, but at that age I devoured them)
and it made me cry for days …. sniffle…
….
BTW… the movie featured Disney star Fess Parker and Chuck Conners… both 6′ 6″.
Tommy Kirk must have felt like a midget.
I don’t know how tall he was, but I know he was short… he played adolescents in Disney movies into his 20’s.
Not that adolescents can’t be tall… but in movies back then, they were short….
maybe to show that they weren’t adults… or maybe cos they were all played by Tommy Kirk.
,
“ Got my eyebrows waxed for this? ” By: Bonnie T. Barry
The one on the right looks like he’s seen a ghost. Scared all the color out of his cheeks.
The one on the right is a female.
“You tell em, Harry.”
I never saw one until i moved to Arizona.
I’d love to see one and a Steller’s Jay next to one another.
The eastern Bluejay looks a lot like a cardinal and shares some habitat with them….
I sometimes see a Steller’s Jay, with an all black head…
but the ones that come visit my little patio are actually scrub jays, with more grey, and no crests.
…
They’re all jays, though…. feisty jerks, actually, that drive other birds away, steal their food, take their nests, and I’m told, even eat their eggs.
I want to hate them but I can’t, cos they’re fearless clowns, that don’t fly away but strut around in my potted plants and stare right back, sometimes telling me off.
…
Anyway… some Bluejays look like blue versions of a cardinal, but the latter are seed-eating, shy songbirds, related to finches…
while Jays are corvids, related to crows and magpies… and much smarter and more aggressive than any cardinal.
I’ve seen blue jays and cardinals together, or relatively close. As Susan points out, the Jays aren’t very friendly and are actually a fair bit larger than the cardinals. I’ve had a few chuckles though when the cardinals got the drop on the jays and swooped down to scare them off (briefly). We also get gold finches at our feeders, my personal favorite.
I’ve never seen a cardinal in person.. or..um… in bird.
Not living in Ohio, as a kid, nor Wisconsin, nor here in Northern California.
The only goldfinches I’d seen were in pet stores, long ago… until I finally saw one (1!) at a bird feeder maybe 15 years ago.
…
OTOH in the 1990s my neighborhood got briefly invaded by a small flock of wild peacocks… noisy, messy, perched on roofs, and SCREAMED at all hours… but beautiful.
And once, before that, I was gardening when a big, colorful bird, probably a lost parrot, but I could only catch glimpses, suddenly called out a few words, mostly obscenities, from the top of my tallest tree, and then flew off into the sky.
,
Guess which one is most found of mud.
“fond”?
Of course.
Who would have thunk.
.
Quite the daredevil stunt. Is that thing made out of balsa wood?
What are they doing?
Launching the glider or trying to catch it?
All I can find is it’s a 1930’s Chevy ad.
he Chevy ad with the glider in the 1930s put me in mind of an episode of the 1950’s tv show ‘One Step Beyond’
https://thefilmdetective.tv/video/one-step-beyond-s2-ep-10-reunion-1959/5a57dfc49ca76f151b00561f/
the series predated Twilight Zone and claimed the stories were based on true events.
I was captured by the eerie music that was played when something unexplained
happened. They were very well done. I wanted to find just a clip to show, but could locate only the entire episode.
I’ve set this video to begin where the actual model of the glider is launched in a Luftwaffe training film.
Do not forget that the advertisement was published well before WW II; other research says the advertisement ran in “House & Garden” magazine in 1930.
Go full screen Youtube, or it will simply seem a blur.
Pre WW II glider clubs were all the rage on both sides of the Atlantic.
A poster for Old Tearjerker.
Rabies is a dreadful disease, with the highest fatality rate of any illness known to man. Sad for sure, but they did what they had to do.
I want to know who, in the midst of the battle between the EWC and the Terminator, said “OW!”
The Robot. It can be programmed to feel things.
Peggy Lee gives me an earworm to take to bed. Love her very limited ensemble, especially the hands-on drummer.
“when her daddy tried to kill him,
she said ‘daddy oh, don’t you dare.
He gives me FEver!'”
Claude should terminate Cleo’s credit card.
yeah, but where’s the fun in that?
Barbecue ribs
Shitty day here; that would console me…
I think MontanaLady will attest to their goodness.
From: the “Vancouver Sun” Wednesday, April 5, 1989
RUM RIBS
(The recipe appears as written. I’ve written some notes below. Everyone I’ve given this recipe to makes it my way. They’ve also passed it on to at least one other person; it’s that good.)
4 lbs. (2 kg.) spareribs
1 cup ( 250 ml) brown sugar
½ cup (125 ml) chili sauce
¼ cup (50 ml) ketchup
½ cup (125 ml) dark rum
¼ cup (50 ml) soy sauce
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) dry mustard
2 garlic cloves, crushed
â…› teaspoon (1 ml) black pepper
Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
Bake at 350° Fahrenheit (180° Celsius) for 45 minutes. Unwrap ribs (discard foil) and pour off drippings.
Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 1½ hours or until meat is tender, turning ribs occasionally and basting with remaining sauce. Makes five or six servings.
Notes from me:
A clove of garlic is one segment of a garlic bulb. (Yes, I made that mistake; once.)
TRICKS LEARNED FROM COOKING RUM RIBS
1) Getting the fat off the ribs in the first baking is important. If you don’t think there’s enough melted off, bake them a little longer. It’s almost impossible to overcook this recipe.
2) Use Heinz chili sauce, or else the ribs will be way too hot.
3) Different rums will give different flavours but don’t use spiced rums or the ribs will be almost inedible.
4) I don’t baste! Double the sauce or halve the ribs, and pour all the sauce into the roaster. There’s no need to turn them either. (The time remains the same.)
Don’t drink the rest of the rum until after you have the ribs cut!! ☺
the only thing i ‘change’, is, i use the slow cooker instead of heating up the house. yum!!!
dinner tonight!!!
If I remember correctly, the T-800 is kinda prone to getting beat up.
Good Monday morning peeps!
Y’all hug a tree, and BBQ some sea monkeys. (((((HuGz!)))))
The final countdown has begun!
The Joplin Little Theatre production of “Spamalot” hits the boards on Wednesday.
are you in the production?
I play “Not Dead Fred”. Get to dance a bit.
Good value for $18.00. (plus taxes? / I didn’t look)
A May 13, 2022 article from the The Joplin Globe. There are two pictures of rehearsals.
what a concept. cancelling Cleo’s credit card! confound it!
It would be all right if she paid the bill ~but we know who pays the bill.
loved the John Williams concert! lots of earworms.
i didn’t recognize 5 of the excerpts. bummer.