So my old insurance company is really pissing me off. They will not return my emails, and since they pertain to accessing to site to check on my HRA funds there, my hands are tied. I am going to have to give them a call and bash some skulls.
Nick and i are likely going to watch Pi tonight, its an excellent movie.
On another note, im pretty stressed out lately; due to a fuck up that i did not cause, i might have to pay in for taxes this year. Work is slow, which would be fine if i had another source of income, but i don't, and several unexpected expenses have my worrying for a bit, im sure that it will be fine, but its still a hassle. Add to that, the state of the economy, our police state, general apathy about changing anything, and even less real power to do so. Its enough to drive this man to drink.
On the plus side, cradle of filth this weekend, its about time i got out and did something that i enjoy doing instead of sitting around and getting fat.
Speaking of getting fat: Even though i am not as big of a beef eater as i used to be, i still indulge about once a month or so. I made some beef jerky from some ground beef that was sitting in my freezer for about 6 months since i really did not want to throw it out. It tasted great, but when i took the trays off to rotate them, there were huge amounts of dried fat on the coutnertop and boy was it a pain to get that cleaned up. If that is just the 'shake' from setting the thing down, i can just imagine how much is in there and what it is doing to my body - fat indeed. Suffice it to say, im glad that i mostly eat ground turkey, chicken, and venison (though that is almost gone - three deer do not go as far as they used to). I might just cut beef out of my diet entirely, and if i do get a hunger for it, get the super lean shit.
In keeping with what i said a few posts ago about posting what i am cooking.
Venison ala Wisconsin:
Oil pan with olive oil.
10-16 oz Venison steak
2 'taters' finely diced
1 onion, chopped
1/4 cup garlic
2 teaspoons garlic powder
a few dashes of fish sauce
1 teaspoon cajun seasoning
Set to medium hear, cover with a cover smaller than the pan, add enough water around the lid to make a tight seal. When done, shred some gorogonzola over the whole mes: not too much or it will ruin it.
Remove the venison when it is done or be prepared to slow cook the whole thing for a good hour...unless you like your venison chewy.
Nick and i are likely going to watch Pi tonight, its an excellent movie.
On another note, im pretty stressed out lately; due to a fuck up that i did not cause, i might have to pay in for taxes this year. Work is slow, which would be fine if i had another source of income, but i don't, and several unexpected expenses have my worrying for a bit, im sure that it will be fine, but its still a hassle. Add to that, the state of the economy, our police state, general apathy about changing anything, and even less real power to do so. Its enough to drive this man to drink.
On the plus side, cradle of filth this weekend, its about time i got out and did something that i enjoy doing instead of sitting around and getting fat.
Speaking of getting fat: Even though i am not as big of a beef eater as i used to be, i still indulge about once a month or so. I made some beef jerky from some ground beef that was sitting in my freezer for about 6 months since i really did not want to throw it out. It tasted great, but when i took the trays off to rotate them, there were huge amounts of dried fat on the coutnertop and boy was it a pain to get that cleaned up. If that is just the 'shake' from setting the thing down, i can just imagine how much is in there and what it is doing to my body - fat indeed. Suffice it to say, im glad that i mostly eat ground turkey, chicken, and venison (though that is almost gone - three deer do not go as far as they used to). I might just cut beef out of my diet entirely, and if i do get a hunger for it, get the super lean shit.
In keeping with what i said a few posts ago about posting what i am cooking.
Venison ala Wisconsin:
Oil pan with olive oil.
10-16 oz Venison steak
2 'taters' finely diced
1 onion, chopped
1/4 cup garlic
2 teaspoons garlic powder
a few dashes of fish sauce
1 teaspoon cajun seasoning
Set to medium hear, cover with a cover smaller than the pan, add enough water around the lid to make a tight seal. When done, shred some gorogonzola over the whole mes: not too much or it will ruin it.
Remove the venison when it is done or be prepared to slow cook the whole thing for a good hour...unless you like your venison chewy.