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This being Memorial Day, I was hoping for more good war movies to be on TV. Slim pickings, though. Used to be a time when TNT and TBS could be relied upon for days like today. Not this year, at least. Probably why I rarely watch those stations anymore. AMC had some movies on for awhile, but then they switched over to a bunch of episodes about that lawyer.
Now I regret spending money on my comic book storage units, instead of having a playset installed in the backyard.
At least we have the neighborhood splashpad and play ground over by the pool. The only problem with those is the bathrooms are locked unless the pool is open. So as long as I only go when the pool is open, we should be good.
Can't take either kid to the pool itself, since they don't know how to swim yet. The boy did take some lessons, but the place sucked balls and he didn't really seem to like it, so we pulled him out.
I loved Crispin Glover's appearance and performance last night. Gillian Anderson was hit and miss for me. I thought her appearance in the limo (kind of Bowie-esque) was weirdly cool. The Monroe appearance, however, just came across as kind of creepy to me. Except when she blew the kiss at Tech Boy. That was f~%#ing cool.
My brother gets the show from his Amazon account, and told me they have a behind the scenes piece after each episode. Apparently, the one following the Laura backstory episode said most of the episode was developed by the show-runners. So, I have to wonder how much influence, if any, Gaiman provided them.
Either way, I thought that episode sucked balls. For me, it just sort of needlessly disrupted the flow of Shadow's story. I get why they did it, though. They needed more filler material, and figured this would be an easy way to do it.
Midway Atoll is a 2.4-square-mile atoll in the North Pacific Ocean at 28°12′N 177°21′W. As its name suggests, Midway is roughly equidistant between North America and Asia. Midway Atoll is an unorganized, unincorporated territory of the United States. Midway continues to be the only island in the Hawaiian archipelago that is not part of the state of Hawaii. Unlike the other Hawaiian islands, Midway observes Samoa Time (UTC-11:00, i.e., eleven hours behind Coordinated Universal Time), which is one hour behind the time in the state of Hawaii. For statistical purposes, Midway is grouped as one of the United States Minor Outlying Islands. The Midway Atoll National Wildlife Refuge, encompassing 590,991.50 acres (239,165.77 ha) of land and water (mostly water) in the surrounding area, is administered by the United States Fish and Wildlife Service (FWS). The refuge and most of its surrounding area are part of the larger Papahānaumokuākea Marine National Monument.
Until 1993, the atoll was the home of the Naval Air Facility Midway. The Battle of Midway, which was fought between June 4 and 6, 1942, was one of the most important battles of the Pacific campaign of World War II. The United States Navy defeated a Japanese battle group marking a turning point in the war in the Pacific Theater. USAAF aircraft based at the original Henderson Field on Eastern Island joined the attack against the Japanese fleet, which suffered losses of four carriers and one heavy cruiser.
Approximately 40 to 60 people live on the atoll, which includes staff of the US Fish and Wildlife Service and contract workers. At present, visitation to the atoll is possible only for business reasons (which includes permanent and temporary staff, contractors and volunteers) as the tourism program has been suspended due to budget cutbacks. In 2012, the last year that the visitor program was in operation, 332 people made the trip to Midway. Tours focused on both the unique ecology of Midway as well as its military history. The economy is derived solely from governmental sources and tourist fees. Nearly all supplies must be brought to the island by ship or plane, though a hydroponic greenhouse and garden supply some fresh fruits and vegetables.
An internal combustion engine (ICE) is a heat engine where the combustion of a fuel occurs with an oxidizer (usually air) in a combustion chamber that is an integral part of the working fluid flow circuit. In an internal combustion engine the expansion of the high-temperature and high-pressure gases produced by combustion applies direct force to some component of the engine. The force is applied typically to pistons, turbine blades, rotor or a nozzle. This force moves the component over a distance, transforming chemical energy into useful mechanical energy.
The first commercially successful internal combustion engine was created by Étienne Lenoir around 1859 and the first modern internal combustion engine was created in 1876 by Nikolaus Otto.
The term internal combustion engine usually refers to an engine in which combustion is intermittent, such as the more familiar four-stroke and two-stroke piston engines, along with variants, such as the six-stroke piston engine and the Wankel rotary engine. A second class of internal combustion engines use continuous combustion: gas turbines, jet engines and most rocket engines, each of which are internal combustion engines on the same principle as previously described. Firearms are also a form of internal combustion engine.
Internal combustion engines are quite different from external combustion engines, such as steam or Stirling engines, in which the energy is delivered to a working fluid not consisting of, mixed with, or contaminated by combustion products. Working fluids can be air, hot water, pressurized water or even liquid sodium, heated in a boiler. ICEs are usually powered by energy-dense fuels such as gasoline or diesel, liquids derived from fossil fuels. While there are many stationary applications, most ICEs are used in mobile applications and are the dominant power supply for vehicles such as cars, aircraft, and boats.
Typically an ICE is fed with fossil fuels like natural gas or petroleum products such as gasoline, diesel fuel or fuel oil. There is a growing usage of renewable fuels like biodiesel for compression ignition engines and bioethanol or methanol for spark ignition engines. Hydrogen is sometimes used, and can be made from either fossil fuels or renewable energy.
My gumbo turned out good again. I used a different type of andouille sausage this time, something a bit spicier, and wasn't sure how it would affect the taste. It was fine.
Our guest, my wife's friend, had never had any before, and ate two bowls. She also took some home. And I still had enough to fill two quart bags, which went into the freezer for future consumption.
Celestial Healer wrote:
This is a tiny little puddle jumper of a plane. But sometimes I like those better. Okay - should finally be off to Seattle!
I always loved puddle jumpers. Used to take them between Philly and Norfolk back in the day. The wife hated them, but luckily she did not have to take them as often.
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet.
The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is both cheaper and much more presentable.
The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
Zatarain's is a food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods.
The company was started in New Orleans in 1886 and moved to the suburb of Gretna when the family sold the company, in 1963. It was founded as a grocery by Émile A. Zatarain, in 1886. He created a formulation for root beer that became popular regionally after its introduction at 2:30 p.m. on May 7, 1889, at the Louisiana (Purchase) Exposition under the brand Papoose Root Beer, for which he took out a trademark. He started a new business, Papoose Pure Food Products, built a factory, and began to market it in 1889.
He expanded his product range to include mustard, pickled vegetables, and extracts. Then he moved into the spice business and became known for New Orleans and Cajun-style products. In 1963 the family sold the business, which has been owned in several different forms in its more than 130-year history. The brand is currently owned by McCormick, the world's largest spice company.
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