Social Distancing Recipe Thread

Tell us your best recipes now that we are all stuck at home and can use them

Posted in FarmBoy, Fun, HowTo
149 comments on “Social Distancing Recipe Thread
  1. h0neyc0mb says:

    No .. and you can’t make me .. 🍺🍺

    Liked by 2 people

  2. Ame says:

    Honeycomb – are you quarantined at work?


  3. Luckily, I have a fully equipped kitchen.

    Liked by 5 people

  4. Sumo says:

    Because I’m too lazy to write anything else today. Copy/paste is your friend.

    1/2 pound stewing beef (if it’s not already cubed, cube that bitch!)
    2 tbsp olive oil
    1 medium size onion, chopped
    1 large carrot, peeled & chopped
    1 celery stick, chopped
    1/2 pound fresh mushrooms, cleaned and sliced
    1 ounce dried mushrooms (I used oyster mushrooms, but any kind will do)
    1 1/2 cups boiling water
    1 large clove garlic, chopped
    1 cup of your favorite porter or stout
    3 tbsp butter
    2 tbsp flour
    Salt & pepper

    First off, pour the boiling water over the dried mushrooms. I recommend doing this in a bowl, otherwise things could get messy. Also, you’re going to need that water later.

    Grab a big ol’ skillet and throw it on the stove at medium high heat. Add the olive oil and let it heat up. Add the beef, season with salt & pepper, and brown it on all sides. Remove the beef and set it aside, but leave all the drippings and so forth in the pan.

    Add the onion and garlic to the skillet and cook it until the onions start to turn golden, about 6 or 7 minutes. Throw in a little more salt and pepper, then push everything to one side of the skillet. It will be hot, so use something other than your bare hand.

    Add the butter and flour to the empty side of the skillet and cook for a few minutes. If you were curious, this is called a roux. It’s a classic French culinary technique, you may or may not know it as the first step in making gravy. It’s also used in a lot of Cajun cooking, such as making gumbo. The more you know.

    At this point, I would take the re-hydrated mushrooms out of the water and chop them up, but hey, you do you. Add the mushrooms to the skillet, along with the water. Also throw in the fresh mushrooms, beef, and beer. Reduce the heat to medium low and put a cover on the skillet. Cook until the beef is tender, about 1 ½ to 2 hours.

    If the stew looks a little thin, grab a small bowl and mix about ½ tbsp of corn starch and ½ tbsp of water together, then add that slurry to the stew and give it a stir. In a few minutes, the stew will thicken up nicely.

    You can eat it as is, or do what I did and put pie dough or biscuit dough on top and pop it into a 350 F oven for about 12 minutes, then enjoy a lovely steak and mushroom pie.

    Liked by 5 people

  5. Farm Boy says:

    RPG, Liz, Ame, Stephanie — Do y’all have any favorite recipes?

    Liked by 4 people

  6. Stephanie says:

    Yes Farm Boy, but I can’t find my cookbook at the moment where I’ve written them down… I use a lot of popular chef’s recipes and just change out some ingredients to make them either healthier or tastier or both if possible.

    Here’s one that is great that my mom always made when I was growing up. Taking ONE bite immediately gives me flashbacks of being back at home with my family.

    Chicken Cacciatore… an old Italian favorite because it was easy and didn’t take much money

    Liked by 2 people

  7. Stephanie says:

    If you fast forward to 21:50 minutes, you hear her sing the sweetest song ever … a song her family used to sing around the kitchen table when they were making/eating this! Plus that is where she puts the recipe ingredients at the end.

    Sooooo sweet!

    Liked by 1 person

  8. Farm Boy says:

    I wonder if Liz has a recipe for brownies with catnip in them…


  9. Stephanie says:

    This one made my husband’s coworker swoon one time when he opened his lunchbox-oven… Super easy and incredible taste –

    Recipe found here:

    6 – 8 skinless, bone-in chicken thighs
    1 tablespoon olive oil or butter
    6 cloves garlic, minced
    1 cup heavy cream
    1/3 cup (80ml) chicken broth
    3/4 cup grated parmesan cheese
    1 tablespoon Italian seasoning
    1 teaspoon crushed red chili pepper flakes, optional
    Sea salt and fresh cracked black pepper
    1/2 cup Sun-dried tomatoes (chopped)
    2 cup Spinach (chopped, packed)

    Liked by 2 people

  10. redpillgirlnotes says:

    Oh yum! Totally making all of these! Here’s my favorite bread recipe. I am not a baker and it has never failed me. Start it the night before, takes 12 hours as it’s a slow rise/fermented bread.

    Liked by 3 people

  11. Ame says:

    following Sumo … here’s copy and paste where i wrote this out on my site.

    – – –

    I was asked by a friend for my recipe for chicken bone broth, so I thought I’d share it with you, too.

    However, you need to know that THE best resource for bone broth is The Healthy Home Economist ( … or probably our own Sumo 🙂 . You will see that I make mine different from hers. When in doubt, go with hers. Given my personality, the following is what I’ve come up with over time that works for me, but I’m not a scientist like she is, so I have no idea all the nutritional benefits of mine.

    Ame’s Homemade Chicken Broth and Drippings

    1 Whole, Organic Chicken

    Celtic Sea Salt and Pepper

    Filtered water.

    1. Bake a whole, organic chicken, seasoned with Celtic Sea Salt and pepper, until thoroughly done. I bake my whole chickens, covered, at 350 for 2 hours.

    2. Debone the cooked chicken, placing the meat back into the drippings, and placing everything else, bones, skin, etc, into a 2 quart sauce pan. We’ll come back to the chicken and drippings in a moment.

    3. Press down the bones and skin, etc, in the 2 quart sauce pan so that when you add the water, it will easily cover everything.

    4. Add filtered water (we have a Berkey Water Filter) to about 1 inch from the top. More water = more (runny) broth; Less water = less (thicker/more gelatin) broth.

    5. I add about 1 Tablespoon Celtic Sea Salt (AWESOME salt – you should have this salt in your kitchen! It’s a very strong salt and maintains its yummy, super healthy, flavor.)

    This would also be a good time to add 1 Tablespoon of Apple Cider Vinegar. My body started rejecting ACV, so I had to remove it from our pantry 😦 . However, it does really good sciency-chemical things to bring out the nutrients in the bones.

    6. Place the pot on a back burner on the stove and turn to medium low. You do not want to boil or come to a full boil – if it boils, it tastes funny, imo. I just set to medium low and wait till it bubbles (a slow, rolling boil hasn’t hurt mine).

    7. Once you get the bones on the stove, go back to the chicken and the drippings. I remove the deboned chicken with a slotted spoon to keep the drippings. You can eat the chicken now or freeze for later. Next I strain the drippings with a fine mesh strainer and refrigerate. You will only need a small container (mine is a one cup pyrex storage bowl). Label and put in fridge overnight. (I label with a piece of tape … tear off about 1″ or so piece of tape, fold down a tiny bit on each end to make it easy to remove later, and label with a permanent marker).

    8. Once the bones and water on the stove bubble, I put on a lid and turn it down to a little above low, and leave it till the next evening – about 24 hours. If you simmer for longer than 24 hours, it tastes funny, imo. This is the temp that works best on my stove … your stove may heat differently. What I look for is a few, tiny bubbles, that pop up. Then I know it’s safe to stay at that temp overnight.

    9. After about 24 hours, it will be done. Remove from the heat and strain with a fine mesh strainer into glass, 2 cup, pyrex, measuring cups. This way I know how much I have, they can handle the heat, and they can be refrigerated, too. This will make about 4 cups of bone broth, so that will be two, 2 cup, pyrex, glass, measuring cups. I then put the bones, skin, etc. onto a plate.

    10. I cool the broth on the counter then cover the measuring cups of broth with plastic wrap, label, and put in the fridge at least overnight.

    11. Back to the bones, skin, etc, that were left after the broth was strained. There’s still *some* meat left on them, so I remove the rest of the meat, smush it up to make sure there are no more bones or stuff in it, divide it into 3 or 4 servings depending on how much is left, put on individual plates, add some of the broth, mix together, and put in the fridge to give one-a-day to my pooch 🙂 . I just hate wasting that bit of meat, and she loves eating it. Also, the broth is good for her, too 🙂 .

    12. Next day … take the Chicken Drippings out of the fridge. You will see a top layer and a bottom layer. The top layer is fat. Remove fat with a spoon – it will come off easily when cold. You can save it or discard it. The Healthy Home Economist talks about saving this fat; I throw mine away.

    13. Once the fat is removed from the chicken drippings, you will have a solid, gelled, piece of drippings – the more gelled the better! I usually cut it up into quarters (to make it easier to add to dishes later) and freeze in a freezer zip-bag.

    14. When you remove the measuring cups of chicken broth from the fridge, there will also be a thin layer of fat on them. Depending how how gelled the broth, this will also be quite easy to remove, but you’ll want to remove it right away when you take it from the fridge before it has a chance to thaw. Sometimes I can’t get it all without also getting a bit of the broth, so I don’t stress over it.

    15. The broth should be gelatin-like. The more it gels, the more nutrient-dense the broth. However it turns out, though, it still gives you some nutrients.

    16. I freeze the broth in 1 and 2 cup portions in freezer zip bags. Make sure you label well! I lay them flat in the freezer until they’re frozen so they store easier. When you go to use them, bang the one-cup portions a bit on the side of the counter to break it up some before you open – this will make it easier to remove from the freezer zip bag. When I put 2 cups in a quart sized bag, I find I need to use a knife to cut the bag open at the seams to get it out without thawing. You could thaw it some, but I usually use it straight from the freezer.

    17. I use the broth in just about everything that requires liquid in cooking. When I used to make rice, I always used homemade chicken broth. It is great and perfect for soups. It’s also good plain (with more salt added – I usually use Himalayan pink salt – another SUPER nutritious salt you should have in your pantry!).

    Liked by 3 people

  12. redpillgirlnotes says:

    For when you need bread faster than that, this is good and you can mix up the flavor depending on if you use a light or dark beer. I am going to try to make it with hard cider soon, stay tuned for those results. The alcohol bakes out, and the kids said they could taste a faint beer-is flavor but that it was more of a spice than a yuck. They polished off 2/3 of the loaf anyway! Lol.

    Liked by 1 person

  13. redpillgirlnotes says:

    Another house favorite, great with the bread! I make a vegan version for the older one (when will she give this up, but if it is her only teenage rebellion I will take it!) by swapping in veggie stock and making hers minus the ham.

    Liked by 2 people

  14. Stephanie says:

    I did a White Chili Chicken Soup a few years ago… found the recipe online somewhere but used greek yogurt instead of cream or half and half. Greek yogurt is just so full of protein and probiotics, both of which keep you thin!

    Here is the recipe below. You literally just chop everything, put the raw chicken (sliced/pounded/prepped) at the bottom of your crockpot, add the water and chicken bouillon (or chicken broth), and all the chopped ingredients, spices, give it a stir, and then cook on High for 4 hours, or on Low for 8 hours.

    Easy as pie … er… soup!


    3-4 pounds chicken breasts
    24 oz chicken broth (or water mixed with 2 tbs chicken bouillon)
    Two 15 oz cans (large) of Great Northern Beans, drained
    1 yellow onion diced
    1 stalk of cilantro, minced
    2 cloves garlic minced
    1 very large can of diced tomatoes and chili peppers
    2 jalapenos diced
    1 very large can of creamed corn (makes it extra creamy since we’re not using real cream)
    1 cup plain greek yogurt (OR half and half – usually this is where people add heavy whipping cream, but the yogurt is MUCH healthier and gives it a creamy taste and texture)
    1 tbs Cumin
    1 tbs Oregano
    1 tbs Chili powder
    1 tsp Cayenne Pepper
    So again, you just literally chop everything, open the canned foods, lay the chicken in strips or pieces on the bottom of your crockpot, fill it up with the water or chicken broth, add the spices and you’re set!

    Liked by 1 person

  15. redpillgirlnotes says:

    Sorry I don’t know how to add the photos so if anyone wants to pop them in from the links, please do!


  16. Stephanie says:

    Coconut Flour Muffins – they help you gain muscle and lose fat – in a TASTY way 😉 (good for keto diet people or muscle bulking people)

    Chocolate Coconut Flour Muffins (Makes 12) from here

    ½ cup coconut flour
    ¼ cup tapioca flour (or regular flour, I used regular)
    1 tsp baking soda
    ½ tsp salt
    ¼ cup cocoa powder
    4 eggs
    ½ cup coconut oil melted
    ½ cup maple syrup
    2 tsp vanilla extract
    1-2 tbsp coconut milk if needed
    ½ cup dark chocolate chips (or white chocolate chips)

    Pretty easy to do muffins… just mix wet and dry separately, then combine and plop into muffin pans 😀 Easy!

    Liked by 2 people

  17. redpillgirlnotes says:

    One of my guy’s family favorites, always made for him by his mom on his birthday and now I make it too! I had him describe it and found it! A house favorite, it’s become all of our go to bday cake. Add whipped cream for extra yum!

    Liked by 2 people

  18. Ame says:

    i use that broth to make soup. this is the soup i make most every week – i usually make it without the chicken and add meat to it when i reheat, or not.

    – – –

    Ame’s Chicken Vegetable Soup


    2 – 4 Tablespoons Whole, Real Butter – I use Kerrygold.

    1 Onion, chopped – whichever kind and size your prefer (this recipe is not an exact science 🙂 ). Chop it as fine or wide as you like – I like yellow onions, finely chopped, in this recipe.

    5 – 10 Cloves Fresh Garlic – diced tiny or put through a garlic press. We like lots of garlic, and the garlic is really healthy, especially when sick.

    1 Jalepeno, diced (optional)

    1 Tablespoon Celtic Sea Salt (approximately).

    1 – 1 1/2 teaspoon(s) Dried Oregano (I use all organic spices).

    1 – 1 1/2 teaspoon(s) Dried Basil.

    1 – 1 1/2 teaspoon(s) Dried Thyme.

    1/4 to 1/2 teaspoon Cayenne Pepper – This is a hot spice, so if you’re not sure, go with 1/4 teaspoon or less. If you like more of a ‘kick,’ go with 1/2 teaspoon. But remember, you can always add more but you can’t take any out once it’s in 🙂 .

    4 – 6 large organic Carrots, peeled and diced into small pieces. I cut the carrots into about 3″ pieces and then cut those length-wise into about 1/4″ slices, or so, and then dice those up. (I’m guessing you could buy a bag of frozen, organic Carrots, too.)

    4 – 6 – 8 Cups Chicken Broth ~ I use my Homemade Chicken Broth. (I usually use 6-8 cups of broth).

    1/2 Cup Quinoa, soaked and sprouted – I buy the Truroots Organic Sprouted Quinoa. They make one that is plain off-white, and this ‘trio.’ Either one works well; I usually buy the least expensive of the two. Nuts dot com ( also has a good, sprouted, organic, quinoa. You want to buy it already sprouted – there’s science behind it being healthier sprouted.

    1 bag Peas, frozen and organic.

    1 bag Green Beans, frozen, organic.

    1+ cup(s) cooked Chicken, or as much as you’d like.


    1. Melt the butter in a heavy bottom stock pan.

    2. Add the Celtic Sea Salt, Oregano, Basil, Thyme, and Cayenne Pepper.

    3. Add the chopped onions and garlic.

    4. Cook for about 5-10 minutes on a med to med-low heat.

    5. Add the diced carrots. Toss in the buttered onions and garlic.

    6. Add in the stock.

    7. Add in the Quinoa.

    8. Bring to a gentle boil, turn down to about med-low, cover, and simmer for a good while, perhaps an hour, until the carrots and quinoa are done. I think the Quinoa package says it’s done in something like 20 minutes, but I like my quinoa cooked a lot longer. It absorbs more liquid as it cooks and becomes softer (mushier). I also like my carrots very soft.

    9. Once the quinoa is half-way done to fully done to my liking, I add in the peas and chicken. If they’re frozen and cold, you’ll need to bring the soup back up to a slow boil, then turn back down to simmer.

    10. Simmer for about 30 minutes or to your preference.

    11. Enjoy!

    This refrigerates well and tastes really good after all the flavors have set overnight. I’ve also frozen it.

    Liked by 3 people

  19. Gunner Q says:

    Take two slices of bread.

    Butter one side of each.

    Put them together in a toaster with a bagel-sized slot, butter sides out.

    While they toast, open a can of tuna fish. Drain the water. Mix in mayo and relish.

    When the toast pops up, spread the tuna fish on the un-toasted insides.

    Deluxe tuna fish sandwiches in three minutes flat.

    You know you want to, Chicken Cacciatore-cooking Italian grandmother!

    Liked by 5 people

  20. redpillgirlnotes says:

    Another one of my guy’s favorites, another favorite mom meal:

    Liked by 2 people

  21. Stephanie says:

    Basic 12-Muffin Recipe

    1/2 cup coconut flour (smash out clumps w/ a fork or sift)

    1 tsp baking soda

    2 tbs butter (melted) OR canola or coconut oil

    6 eggs

    1 tsp salt

    1 tsp vanilla extract

    30 drops liquid stevia (or 1/2 cup maple syrup) *2 tbs sugar is also fine

    2 tbs milk (regular or coconut milk)

    1 cup of chocolate chips (white and dark, or whatever you prefer) OR blueberries


    As a side note… coconut flour is easier to find right now than regular obviously… But it really is tastier and makes you lose weight – win win I’d say!

    Liked by 2 people

  22. Ame says:

    oh, i haven’t made chicken cacciatore in a long time … yummm!


  23. Larry G says:

    Excellent! Thanks, ladies (and Sumo). Going to print this stuff off and get my wife busy, my job is Taster in Chief of course.
    Tomorrow is blades sharpening day and water jug disinfection and fill day.

    Liked by 3 people

  24. Ame says:

    You know you want to, Chicken Cacciatore-cooking Italian grandmother!



  25. b g says:


    Can you post that Wor Won Ton recipe that I sent to you, while I go and try to find out where my deadly Brownie recipe got to ;-D

    Liked by 2 people

  26. Stephanie says:

    Aww Bloom so sweet about the Pineapple Sunshine Cake and your man ❤ !!! I'm going to try that once I can find pineapples eventually. Sounds delish 😀

    Liked by 3 people

  27. b g says:

    Gunner Q

    No, no, no. Slice a bun, spread each half with a mixture of tuna, mayonnaise, finely diced celery, and a touch of dice onion (depends on the strength of the onion), salt and pepper, and finally topped with just a fine touch of old cheddar…then nuke it. One of my wife’s favourite lunch, especially if the mixture included bits of few prawns left over from the previous supper. And yes, the pooch loved it too ;-D

    Liked by 2 people

  28. Stephanie says:

    Homemade Kung Pao Beef & Asian Garlic Meal Preps… I made this and did a post on it a couple of years ago. Kung Pao is still one of my husband’s favorites I make for him 😀 ❤

    It's probably easier to follow all the instructions/ingredients at my old post here

    Liked by 2 people

  29. Stephanie says:

    The flavors of both those meals were INSANE…. And it’s not too hard at all

    Liked by 2 people

  30. Stephanie says:

    Larry, if your wife, or anyone, tries to do those muffins you have to warn them to use parchment paper muffin cups (they sell them right next to the regular kind usually).

    The muffins are SO moist and melt in your mouth texture that they don’t do well with regular muffin liners and kind of dissolve them… it’s weird.

    Liked by 2 people

  31. h0neyc0mb says:

    Not really.

    We have so few local cases that they (our company mngmnt team) are playing chicken on when to actually (if at all) quaantine us.

    So .. in reality only very select essential personnel are on-site.

    I’m so close to protecting the reactor core that I don’t get to work from home.

    Liked by 1 person

  32. Larry G says:

    While my Mrs. does the pot rattling in the kitchen, I take it outside to roast a beast from time to time (said beast already made dead by someone else and nicely packaged up for purchase).

    Liked by 5 people

  33. b g says:

    Melt half a pound of high quality (no Hersheys, no Cadbury, real stuff like Lindt) unsweetened chocolate and one and a half pounds of butter over hot water. Don’t worry about tempering the chocolate, the Brownies won’t last long enough to be a problem. While that cools, beat 6 large eggs while gradually adding 3 cups of sugar until thick. Add a tablespoon of vanilla into the cool chocolate and butter mixture, then fold in one and half cups of white general purpose flour and one cup of chopped walnuts or pecans, Pour into two well greased and floured 8 inch square pans and bake at 350 degrees for 35 minutes…but test center with a tooth pick.

    I just buy a can of chocolate icing because that is good enough, spread the cakes then dust with finely chopped nuts. All my neighbour women believe that I add dope, but the only drugs are those beloved by all girls…real chocolate, fats, and sugar ;-D

    Liked by 4 people

  34. redpillgirlnotes says:

    Stephanie, the cake really IS that good! And so surprisingly simple. The first time I made it, I used whipped cream from the can. My guy laughed and then taught me how to make “real” whipped cream! Much better!

    Liked by 5 people

  35. redpillgirlnotes says:

    Just in case you wonder if anyone really IS watching…

    Liked by 1 person

  36. b g says:


    The gobbler’s Mom is a Bavarian and makes genuine Black Forest Cakes. She is the real thing and uses Dr. Oetker? Vanilla Sugar in the whipped cream to maintain its stiffness. Everybody tells her she should sell them but she just laughs and says the materials alone are more than forty bucks, and it takes half a day to make one ;-D

    Liked by 2 people

  37. Is it still considered a pie if there’s no crust on the bottom?

    This literally the only scenario where a crusty bottom is the desired option, I believe.


  38. Cill says:

    May I suggest that a legitimate “social distancing recipe” should be rather less attractive than the lip-smacking dishes propounded by the commenters here? A recipe that promotes thunderous flatulence, for instance, would be much more effective.

    [Any recipes for chooks you have?]

    Liked by 2 people


    ~For the rest of us, the question of how we change depends on whether the Politburo and its shills in the World Health Organization and the western media succeed in imposing their official lies. For the thousands of dead (some of whom we memorialize in the “Last Call” segment that concludes each edition of The Mark Steyn Show) and the millions of economically ruined, the Chinese government ought to be a global pariah. Will it be? That would be expecting more backbone from western leaders than we’ve seen in decades: Justin Trudeau, for example, is still letting Chinese nationals enter Canada and without going into quarantine. Happily, as the first mammy singer to go totally dark, no one can ask him a thing about it. Assuming those CBC courtiers from whom he deigns to entertain a question are minded to in the first place.

    ~Beyond China, the issue is preparedness. Actually, for almost twenty years, the issue has been preparedness. Since 9/11, freeborn citizens of advanced democratic societies have been subjected to a level of inconvenience and continuous surveillance they would never have previously entertained, from the pointless security theatre of the shoeless shuffle through LAX and O’Hare to the rubber-stamp FISA court warrants to monitor every aspect of Carter Page’s life for years on end with no probable cause. And what’s the upshot of all this 24/7 surveillance?

    They didn’t see it coming.

    New York, for example, is a city that has already had a huge smoking crater blown into it – and what’s the upshot? Eighteen years on, as I noted last night, after expenditures of billions on purpose-built federal, state and local bureaucracies, a city of eight million people can’t cope with an extra four thousand patients in critical condition.

    Why? It’s not as if bio-warfare wasn’t expected to be part of our future: Immediately after 9/11, you’ll recall, there was the anthrax scare, and enthusiastic modeling about what would happen in the event of a suitcase nuke. And in the end hospitals are as overwhelmed as if all that money-no-object Homeland Security spending had never happened. As Kate Smyth has pointed out in our comments section, if Isis weren’t already planning something like this, the ease with which you can wipe out a third of the Dow Jones Industrials will surely have some of the savvier jihad boys dusting off the old bunsen burner.

    ~A virus is not the same as a terrorist attack – but our reaction thereto is pretty similar. Preparedness is currently being discussed in terms of a sufficiency of masks and ventilators – even though nine out of ten Covid ventilator patients wind up being carried out by the handles. So fretting about ventilators, while decent and humane, is ultimately marginal.

    Whereas enforcing the borders would not have been.

    It is true that China lied to us. It is also true that at the World Health Organization Beijing’s Baghdad Bob signed on to China’s lies. And so did his deputies, like my cowardly contemptible compatriot, the execrable Bruce Aylward, a man so thoroughly penetrated by the Chinese he shares the third-rate commissar’s inability even to deflect smoothly and steer back to the party line.

    But that’s not why we were unprepared. At the time, for example, that Nancy Pelosi and New York’s health commissioners were encouraging their citizens to attend Chinese New Year celebrations, the world’s governments already knew that Beijing had lied. Nevertheless, as recently as two-and-a-half weeks ago, Bill DeBlasio was still saying pay no attention to Racist Trump’s ban on flights from China, there’s nothing to see here, get out and about and enjoy yourselves. And, as a direct result of that, the corpses of New Yorkers now have to be loaded by forklift onto refrigerated trucks to be disposed of under cover of darkness. This is the equivalent of the Lord Mayor of London in 1665 tweeting “I utterly deplore the rise of buboniphobia. Let’s all go to the opening of Major League Bear-Baiting and hug a pustuled bawdy. #LoveTrumpsPlague!”

    But back then society and its ruling class still had a survival instinct. If you object to calling it the Chinese Virus, let’s call it the Globalist Virus. There is a reason the epicenter of Covid-19 moved first to Western Europe and then to America – because the west is the most afflicted by diversity unto death. Even the Mexicans have figured out that, while open borders are useful for exporting drugs and low-skilled Mexicans into America, the cost-benefit analysis changes when it comes to importing diseased Americans and death into Mexico.

    Are we ready to do serious cost-benefit analysis?

    The most significant change after 9/11 – “the day the world changed” – was the doubling of the rate of Muslim immigration to the west. Will we do the same now? More open borders, more flights from Shanghai and Beijing, more transfer of what’s left of western manufacturing to the Chinese Communist Party, more shrieks of “Raaaaacist!” at any questioning of Beijing’s official lies, never mind whether any advanced nation needs mass immigration or unscreened self-identified “refugees”…

    The changes we make this time will be existential. We are suffused in death not only because of Chinese lies but because of those we tell ourselves, suppler and more beguiling as they are. “Preparedness” does not mean merely PPE and ICU, but requires also addressing borders and immigration and political correctness, and diversity unto death. In much of the western world, we are shutting down the economy and daily life, because our rulers could not bear to shut down their own virtue-signaling diversity bollocks.

    Will it go the same next time? Absent serious sustained pushback, what do you think?

    Well, what DO you think?

    Liked by 3 people

  40. The ringing of bells and shouts of, “Unclean! Unclean!”.

    Liked by 1 person

  41. Liz says:

    See…even weird stuff has changed.
    Back in BC (before corona) something like this would only happen
    on US 1. 😆

    [“BC” means Before ChineseCorona it does]

    Liked by 1 person

  42. Liz says:

    A recipe that promotes thunderous flatulence, for instance, would be much more effective.

    I’d never thought of it that way before but….kimchi might just save the world.

    Liked by 1 person

  43. @Liz

    The only thing weird about that story is that it doesn’t start with “Florida man”.

    BCCV Before Chinese Corona Virus


  44. We weren’t quite neighbors, but I could ride my bike over there in about 15-20 minutes.

    Liked by 1 person

  45. b g says:

    Is it still considered a pie if there’s no crust on the bottom?

    Hmmm, well my wife always called a biscuit topping to be sort of like dumplings. She used soft wheat flour, cake flour, for them to make it softer and flakier. We tended to use venison stew meat and root vegetables cooked with a pressure cooker (with peas added afterward) as we both worked at the time. She arranged the topping of pre-cut biscuits in the stew in a casserole at about 400 F for maybe 10 or 12 minutes, most people took a second helping ;-D

    Liked by 2 people

  46. Stephanie says:

    One of my husband’s friends, another police officer, was just confirmed positive for the virus. He’s a fighter at heart, and I have faith in him that he can do this and fight it off.

    I’m sure a lot more of them are going to start getting it since they’re always around the public, but we’ll see. We’re prepared to do the best we can fighting it off as a family.

    Liked by 2 people

  47. Stephanie says:

    Probably should add, he hasn’t had contact with his friend in a long time, but we know there’s always a chance he’s already been exposed. We’ll just deal with it when or if it comes.

    Liked by 3 people

  48. b g says:

    Above is similar to a meal that my wife and I used. One of her aunts married into an Italian family in Buffalo, the families often visited on Sundays after church. In the States, the women went to church while the men drank wine and cooked the Sunday meal. Which consisted of a huge pot of meatballs, chicken, and pork ribs cooked in tomato sauce over spaghetti and Italian bread, pleasant childhood memories that she never forgot.

    It took us the better part of a decade to reproduce it because it took that long to find Greek Oregano rather than the Marjoram, often falsely sold both in grocery stores but also plant nurseries. True the plants are difficult to identify by vision but not by taste…Marjoram is sweet, gentle, even woodsy, Oregano is strong and pungent, approaching bitter.

    Liked by 2 people

  49. b g says:

    Here is how to make Wor Won Ton soup from scratch, But the dumplings can be purchased often termed pot stickers, and we used whatever vegetables we in season. Kids generally love it, if one decides to be picky, trade them a dumpling for their mushrooms ;-D

    Liked by 2 people

  50. b g says:


    Sorry to hear about your husband’s friend and hoping that he and him are okay.

    Liked by 4 people

  51. Liz says:

    Aw, man, sorry to hear about your husband’s friend, Stephanie. I hope it doesn’t start going around. 😦
    I know a lot of the pilots were getting what they called “the kong flu” before the coronavirus went public. They described it as being a terrible business where they didn’t feel well for weeks afterwards. Wouldn’t be surprised if the wu was already making an appearance back then.

    Farm boy asked about recipes…I don’t really use them.
    The only recipe I can think of is really simple. Short bread cookies.
    Everyone raves about these…so this is my go-to, and if you have flour, butter, and sugar unhand that’s all you need.
    -3 sticks of butter (I use salted and then don’t add salt, if you use unsalted butter add 1/2 tsp salt in with the butter/sugar mixture)
    -1 cup sugar
    -3 1/2 cups flour
    optional: 1tsp vanilla extract

    Melt butter to soften it a bit, then beat in the sugar until light and fluffy.
    If you want vanilla (I cannot tell the difference with or without, but I don’t have a highfalutin palate) add it in and mix.
    Add flour to butter mixture, beating on low until all is added. Don’t overmix. The mixture will be a little crumbly.
    This is the time to add whatever “extras” you want (toffee bits, milk choc chips, nuts, ect).
    The dough alone is not very sweet, but it’s good alone too.
    Sometimes I just roll each cookie in powdered sugar before baking instead of adding anything else to the dough.
    At this point the recipe would say to press the dough into a disk, cover with plastic wrap, and refrigerate about 30 minutes.
    If you want to use cookie cutters this is the thing to do. I usually skip this bit and just roll the dough into little balls and press down on a cookie sheet (with parchment for easier cleanup).

    Recipe would say to make them about the same size but these cookies do not use eggs or baking powder so I’ve found they cook pretty uniform even if the sizes vary a bit.
    Recipe says 350, but I cook them at 325.
    Recipe says bake for 12-14 minutes, but I use the TLAR (that looks about right) approach. At 325 it takes a few more minutes. When they are a little brown, they are done. do not overbake.

    My meat “go to” (for groups, and so forth) is usually brisket.
    It is even easier than the cookies:
    Put brisket, fat side up, in dish large enough so the brisket juices won’t boil over and burn on the floor of your oven.
    Add one small chopped onion, and a can of green chilis (optional). Salt and pepper or McCormick’s steak seasoning.
    Cover with aluminum foil and Cook at 190-200 for 12 hours or so (this recipe also works for the crock pot)
    I use this as the meat base for fajitas and all sorts of other meat dishes, but it is great alone too or in sandwiches.

    Liked by 3 people

  52. SFC Ton says:

    13 pound brisket
    Coat in salt, garlic, pepper
    Get the smoker going, I like mesquite or oak for beef.
    Place in the smoker….. real smoker none of that electric pellet fuckers.
    Put a pan with water in the smoker
    Temp probe. Set it into the thickest part. In the meat not the fat.
    Shut the fucking lid, keep it going until you hit 195-200F. 15 plus hours. Somewhere between 145F and 165F you will hit the stall. Temp won’t go up neary one bit. Grab your balls, chill the fuck out and let it ride

    Remove at 195-200F. Wrap in foil, put it in a cooler and let it rest for an hour or more

    Serve with a side order of cigars and whiskeys. Get your dick sucked before you tuck in becuase ince you do you’ll eat to much to fuck

    Liked by 4 people

  53. Ame says:

    oh, gawash! it’s good to have Ton back! lol!

    Liked by 1 person

  54. Ame says:

    okay … here’s the link to the Meatloaf with Quinoa.

    i’m like Liz in that i rarely write out recipes … until my daughters started complaining that i don’t write them down. so i’ve made a concerted effort to write down recipes. (my Oldest is a rule-follower and needs them written down 🙂 ). anyway, today my Aspie-Girl was eating some of this leftover Meatloaf with Quinoa and looked at me and said, “Mom, you did write this recipe down, right? Please tell me you wrote THIS recipe down! This is REALLY good!”

    it is. really good.


    1 c quinoa, cooked in 2 c water
    1 c finely grated or chopped vegetables – carrots, cabbage, or other firm and flavorful vegetables.
    1 onion, finely chopped
    oil for pan
    1 t salt
    1 t thyme
    1/2 t savoury
    1-3 t red pepper flakes to taste
    1 1/4 lb. ground beef
    1 1/4 lb ground pork
    4 eggs

    Preheat oven to 350.
    Prepare quinoa and vegetables.
    Saute onion in oil until soft, add vegetables. Mix that and the seasonings into the quinoa, set aside to cool.
    Mix the two kinds of meat and the eggs together in a large bowl. Add the quinoa vegetable mixture, and stir until completely combined.
    Either fill muffin tins, make 2 loaves, or or make 1 dozen muffins and one loaf.
    Bake at 350 – 30 minutes for muffins, 1 hour for loaves.
    Let rest 5-10 minutes to reabsorb juices before removing from tin or slicing.


    how i made it:


    1 c quinoa, cooked in 2 c water (i used the Organic, Sprouted Quinoa at nuts dot com
    2 c diced carrots
    1 onion, finely chopped
    3-4 cloves garlic, minced.
    3-4 T whole butter (i use Kerrygold)
    1 t salt
    1 t thyme
    1 t basil
    1 t oregano
    4 eggs
    3 pounds ground beef
    1 t salt


    1. Cook quinoa; set aside to cool.
    2. Melt butter.
    3. Add onions, garlic, and all spices. Saute for a few minutes.
    4. Add carrots, cover, and cook for probably about 10? minutes or so till mostly tender. (I think I had to add some water in the middle of this, but not too much.)
    5. Mix cooked quinoa and cooked vegetables together.
    6. Beat eggs in large bow.
    7. Add in ground beef and salt and mix well (I wore gloves and mixed by hand).
    8. Mix in quinoa/vegetables (I did this by hand, too).
    9. In a 9×14 glass casserole dish, form two loaves on either side – this made two large loaves.
    10. Add katchup to top.
    11. Bake at 350, uncovered, till done – about an hour.
    12. Let rest 5-10 minutes to reabsorb juices before removing from tin or slicing (it really does reabsorb all the juices, so this is an important step).

    it was just as good the next day!

    Oldest, who does not like quinoa, loved this 🙂

    Liked by 1 person

  55. Ame says:

    Before you mix the ground beef into beaten eggs, have that bowl ready on the counter, then have quinoa/veg mix ready next to it, and then have casserole dish ready next to both of those … esp if you’re using your hands to mix it all. it got kinda messy 🙂


  56. Stephanie says:

    Dang bg, those brownies sound amazing :O I remember, too, making whip cream the first time and not adding sugar because I didn’t think it would need it – boy was I wrong, tasted like foam LOL. But add in vanilla bean while it’s cooking (or the extract) plus the sugar and real whipped cream cannot be beat.

    This is a great thread, I can’t wait to try some of these soon with the kids – they love helping!

    Liz those cookies sound wonderful :O

    Liked by 2 people

  57. Stephanie says:

    Bg I’m pretty sure he’s going to be ok, unless he’s got some underlying health issues we don’t know about (which he really could I guess).

    I’ll have to ask my husband later about some of the crazy stuff he’s done, but this man is a force to reckon with and hilarious. My man loved being partnered up with him because they just had so much fun together and were generally crazy! They’re very alike – would take a lot to kill.

    We have to have humor about working during this stupid virus, but you can see… it really is like the whole –

    Liked by 2 people

  58. Stephanie says:

    And b g I’ve used that Italian man’s recipes before, but I cannot remember what it was.

    And those Mennonite women really CAN cook. I’m using a sourdough starter from a sweet Mennonite grandmother who ships them out for just $6 plus shipping. They are awesome!

    Liked by 1 person

  59. Stephanie says:

    Wait…. Liz!!!!!!

    So if you roll those in powdered sugar… aren’t they basically Wedding Cookies ?!?!


  60. Liz says:

    So if you roll those in powdered sugar… aren’t they basically Wedding Cookies ?!?!

    Heh…similar, but wedding cookies have ground nuts in them I think (and almond extract).

    Liked by 1 person

  61. b g says:


    Well, if they’re close buddies, your husband would most likely know if his friends has serious health concerns, so you’re correct he is probably going to be okay. Guys bond strongly when they have faced difficult situations, and it can lead to some truly black humour ;-D

    Those brownies are different because in the English speaking world, we are not used to complete chocolate including the cocoa butter. Most of the good chocolate is produced in Switzerland, France, or Holland.

    Liked by 3 people

  62. b g says:


    When I was a kid, Mennonites were almost like the Amish or the Hutterites. All were pacifist, anabaptist, and traditional sects…but the Hutterites were communal. Mennonites around where I was raised were no longer isolationists and while their traditions are breaking down, their girls usually were great cooks. Among my wife’s cookbooks that I have saved for the Sweetie is a collection of favourite recipes by Mennonite girls that I went to school with.

    Liked by 2 people

  63. I know some people are really struggling with fear and anxiety during this troubled time, but they should rest assured that the geniuses in our elite educated class are going to save us all.

    Astrophysicist gets magnets stuck up nose while inventing coronavirus device

    Australian Dr Daniel Reardon ended up in hospital after inserting magnets in his nostrils while building a necklace that warns you when you touch your face

    Reardon said he placed two magnets inside his nostrils, and two on the outside. When he removed the magnets from the outside of his nose, the two inside stuck together. Unfortunately, the researcher then attempted to use his remaining magnets to remove them.

    “At this point, my partner (a-hem!) who works at a hospital was laughing at me,” he said. “I was trying to pull them out but there is a ridge at the bottom of my nose you can’t get past.

    “After struggling for 20 minutes, I decided to Google the problem and found an article about an 11-year-old boy who had the same problem. The solution in that was more magnets. To put on the outside to offset the pull from the ones inside.

    “As I was pulling downwards to try and remove the magnets, they clipped on to each other and I lost my grip. And those two magnets ended up in my left nostril while the other one was in my right. At this point I ran out of magnets.”

    Liked by 2 people

  64. Liz says:

    Mike is in the Las Vegas airport. He says it is like the Stand.
    Nearly empty with a recorded message saying “wash your hands in order to avoid the virus…”

    Liked by 2 people

  65. Ame says:

    That is so creepy.

    Liked by 1 person

  66. Sumo says:

    Macaroni & cheese

    8 oz. dry pasta (macaroni is traditional, but anything will work)
    4 Tbsp. butter, divided
    2 Tbsp. flour
    1/2 tsp. salt
    1/2 tsp. dry mustard
    2 cups milk
    1/2 cup cheddar cheese, divided
    1/2 cup mozzarella cheese, divided
    1/2 cup swiss cheese, divided
    1/2 cup seasoned bread crumbs

    Cook pasta according to package directions; drain.

    Preheat oven to 400 degrees.

    Melt 2 tbsp butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring constantly.

    Cook over low heat, stirring constantly, until thickened, about 5 minutes.

    Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a baking dish. Sprinkle with remaining cheddar, mozzarella and swiss.

    Melt remaining butter in saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of the cheese. Bake until hot and bubbly, about 15 minutes.

    Liked by 3 people

  67. Sharkly says:

    So .. in reality only very select essential personnel are on-site.
    I’m so close to protecting the reactor core that I don’t get to work from home.

    I hear you my brother! I found myself at 1:00 AM this morning physically holding in the guts of a widebody airliner while dodging two robots the size of three story buildings until they got enough carbon fiber wrapped around it to hold its own guts in place. We’d had to tear the belly open and do some last minute surgery on that baby to fix its guts, right as half of the 7% of the company that is still working went home at midnight. The folks I was training went home, and I was left directing a small crew in saving the front half of a $200+ million jetliner. I must say, that in spite of the fact that I as QA, am not actually supposed to be touching the product, much less rebuilding it on the fly, that I did an amazing job, and I got to use my muscles to save the company a bundle of money by preventing them from scrapping the front end of a widebody airliner. I stand to get a hundred extra bucks on my paycheck, for doing that. I am not currently approved for overtime, but I’ll get my hundo. My employer is fixing to get 26 Billion$ from us generous taxpayers, while I help keep the lights on at their factory, as everyone else is getting paid furlough. They’ve been actively trying to fire me for the last couple of years, and suddenly when crisis hits, I’m deemed absolutely essential to keep their company going while 93% of my coworkers shelter in place at home. LOL You can’t make this stuff up.
    They actually did have the paperwork all drawn up to fire me, but then their legal department decided they didn’t want to face their most constant internal whistle-blower in public court. LOL I might stand to make more if they fire me, than I’ll ever make working there. One of the guys who was trying to fire me sent me a thank you letter tonight, and that was even before I had to perform a miracle. Sometimes I think God put me in this QA job just for my own entertainment. LOL

    Liked by 5 people

  68. SFC Ton says:

    I’m retired. Mostly. I’m in the middle of flipping a house. When I’m not fishing with the fuck trophies or riding a Harely.. Kitchen went well. Bathrooms sucked mostly becuase I suck at tile and plumbing but I’ll be back on track now that it’s mostly flooring, paint and clean up

    Girl #1 is still working. Hospital ain’t real happy she refuses to see people if things go bad but they haven’t fired her

    Girl#2 is still running her restaurant. Slower then normal but busy enough to keep it going and keeping her crew employed. Though I imagine they aren’t making much in the way of tips and the menu has been reduced

    Liked by 3 people

  69. Liz says:

    That is so creepy.

    Yeah…our town is kind of like that too (not the mountain we live on, which is always pretty isolated, but the downtown area).
    He said on the plane ride to Houston the first day when they had 60 passengers (way full these days) a guy kept clearing his throat with a little cough and everyone was giving him the stink eye. This is the new normal.

    Liked by 1 person

  70. Liz says:

    Liked by 4 people

  71. Liz says:

    One problem with all this baking is the family is expanding. And not in a good way. Except for mike he is working out about four hours a day now. When we emerge from this I hope to not be wearing a mumu (or should I say moo moo). But that is all over today I got up at five and ran up the whole mountain!

    (April fools on that last bit)

    Liked by 4 people

  72. Spaghettio Surprise

    1. 2 cans of Spaghettios

    2. 1 sleeve of Ritz or Townhouse crackers

    Heat Spaghettios on a pot on the stove. Crumble crackers over Spaghettios and stir in.

    The dog will love it!

    What, you thought it was gonna be people food? Well, surprise!

    Liked by 3 people

  73. Cheque d'Out says:

    A woman joins a country club and when she hears the guys talking about their golf round, she says, “I played on my college’s golf team. I was pretty good. Mind if I join you next week?” No one wants to say ‘yes’, but they’re on the spot…

    Finally, one man says, “Okay, but we start at 6:30 a.m.”

    He figures the early tee-time will discourage her.

    The woman says this may be a problem and asks if she can be up to 15 minutes late.

    They roll their eyes, but say, “Okay.”

    She’s there at 6:30 am. sharp and beats all of them with an eye-opening 2-under par round.

    She’s fun and pleasant and the guys are impressed.

    They congratulate her and invite her back the next week.

    She smiles, and says, “I’ll be there at 6:30, or 6:45.”

    The next week she again shows up at 6:30 sharp.

    Only this time, she plays left-handed.

    The three guys are incredulous as she still beats them with an even par round, despite playing with her off-hand.

    They’re totally amazed.

    They can’t figure her out.

    She’s very pleasant and a gracious winner.

    They invite her back again, but each man harbors a burning desire to beat her.

    The third week, she’s 15 minutes late, which irritates the guys.

    This week she plays right-handed and narrowly beats all three of them.

    The men grumble that her late arrival is petty gamesmanship on her part.

    However, she’s so charming and complimentary of their strong play, they can’t hold a grudge.

    This woman is a riddle no one can figure out.

    They have a couple of beers in the Clubhouse and finally, one of the men asks her, “How do you decide if you’re going to golf right-handed or left-handed?”

    The lady blushes, and grins. “When my dad taught me to play golf, I learned that I was ambidextrous.” she replies. “I like to switch back and forth.”

    “When I got married after college, I discovered my husband always sleeps in the nude. From then on, I developed a silly habit. Right before I leave in the morning for golf practice, I pull the covers off him. If his willie points to the right, I golf right-handed; if it points to the left, I golf left-handed.”

    The guys think this is hysterical.

    Astonished at this bizarre information, one of the guys says, “What if it’s pointing straight up?”

    She says, “Then, I’m fifteen minutes late.”

    Liked by 3 people


    U.S.—Teachers at government schools have raised their concerns that the recent closure of their institutions will have a damaging effect on students. In particular, the nation’s educators are worried that the longer the schools are closed, the more likely it is that students will begin thinking for themselves, learn life skills away from the government school system, and realize how much more they learn at home.

    “We must reopen as soon as possible — before they regain their ability to have independent thoughts,” said New York 4th-grade teacher Ms. Jenny Mudd. “This is an urgent crisis. We realize we have to do our part to prevent the spread of the virus, but we must also prevent the spread of unapproved ideas. There’s a balance there.”

    “Reopen the schools before it is too late.”

    Liked by 2 people

  75. Farm Boy says:

    China has concealed the extent of the coronavirus outbreak in its country, under-reporting both total cases and deaths it’s suffered from the disease, the U.S. intelligence community concluded in a classified report to the White House, according to three U.S. officials

    Liked by 2 people

  76. Cill says:

    Anyone out there? No cars, no boats, no planes, no people ‘cept me and 2 kids and a woman. We are the last (first?) people on planet Earth.

    Liked by 2 people

  77. Liz says:

    Stay safe and well.

    Liked by 2 people

  78. Farm Boy says:

    I wonder if Moe has any recipes…


  79. Farm Boy says:

    [The redshirt closest to you the world’s
    most interesting man he is]

    Liked by 1 person

  80. Farm Boy says:

    “Tight white polo shirts,” “perfectly weathered face”: Holed up in coronavirus quarantine, love-starved NYC female writers churn out Andrew Cuomo bodice-rippers


  81. Farm Boy says:

    WASHINGTON, D.C.—Vice President Mike Pence, head of the Coronavirus Task Force, has issued a new decree, saying that the stay-at-home order will now be permanent for all women.

    “Even after we defeat this pandemic,” Pence said at a press conference, “there could be other pandemics out there. That’s why it’s important we keep half the population — namely women — safe at home with their kids and around what most needs cleaning and cooking.”

    Currently, this permanent stay-at-home order for women is being praised by feminist groups. “We misjudged Pence,” said an email from the National Organization for Women. “He really cares about women and wants to keep them safe.”

    The order should go into effect immediately and last until Judgment Day. Any woman who violates the order will be forced to wear a scarlet letter “A,” which stands for “A Woman Who Doesn’t Listen.”

    Liked by 2 people

  82. Moehau Man says:


    Rub blue chalk on woman’s rump.
    1 Paua in shell\
    Bash Paua with Kauri Club
    Brandish club
    Bend woman over rock
    Lift loin cloth
    Bang woman
    Show who’s boss.
    Stuff Paua in gob and chew
    Chew crunchy shell.
    Fart and walk.
    Leave her up the duff.
    Blue chalk next rump.

    Liked by 4 people

  83. Didn’t want to link image on the last and ruin the view.

    Liked by 1 person

  84. Wasn’t he on Land of the Giants as well?

    Theme music by John Williams.

    Oh, IMDB says Don Matheson wasn’t on Star Trek, but he was on Lost in Space. Theme music by John Williams.


  85. thedeti says:

    Hi guys.

    poking my head in the door… see how you all are doing

    Liked by 3 people

  86. Ame says:

    Good to see you, Deti … you and yours doing okay?


  87. thedeti says:

    Hi Ame. I and mine are well.

    i think i might have had this COVID 19 thing but i wasn’t sick for 2 weeks. only 3 days. I had chills dry cough, fever, congestion, and coughing up phlegm. Painful breathing, probably from coughing so hard. It hit me like a freight train on a Sunday morning and was gone by Wednesday. Mrs. Deti got it on Thursday right after i was sick, and was done with it by the next Monday. This was about 5 weeks ago.

    But I had a 102.6 fever and that’s high for an old fart like me. I hadn’t spiked a fever that high in more than 20 years.

    They tested me that Sunday for “flu”, and was negative. Told me “bronchitis, maybe walking pneumonia, here’s a Z-pack, take some expectorants, and you’ll be fine”.

    who knows?

    Liked by 6 people

  88. thedeti says:

    For perspective, here’s figures from the 2009-10 H1N1 swine flu pandemic:

    infected worldwide: 700 million to 1.4 billion (estimated)
    deaths worldwide: 151,700 to 575,400

    And here’s figures for typical seasonal flu:
    infected worldwide: 300 million to 1 billion
    deaths worldwide: 290,000 to 650,000

    That’s at least damn near the entire population of the United States who get infected with the flu. At least, AT LEAST, 300 million people. Every year.

    That’s around 400,000 people worldwide who die from typical seasonal flu.



    Just saying.

    Liked by 5 people

  89. thedeti says:

    As of April 1, 2020, here’s where we are with COVID 19 since it was first reported in January 2020:

    worldwide confirmed cases: 927,000
    worldwide deaths: 46,438
    recovered: 193,431


    that site keeps live running stats that refresh and update every time you refresh the site.

    Liked by 3 people

  90. Ame says:

    WOW, Deti, VERY glad y’all are okay.

    Liked by 1 person

  91. Ame says:

    oh, that mac n ch sounds really yummy, Sumo! that’s definitely one of the dishes i miss being grain and dairy free 😦

    Liked by 1 person

  92. Stephanie says:

    So thankful Deti survived!!!!


  93. Stephanie says:

    Has anyone seen BV around anywhere? I know he was a smoker maybe, so a little worried about him.

    Liked by 2 people

  94. Liz says:

    BV posts on twitter (Radical Radials). He has made a few posts recently. 🙂

    Liked by 3 people

  95. Farm Boy says:

    Train engineer arrested on terrorism charges after allegedly running a locomotive off the tracks in an attempt to hit USNS Mercy. The Mercy is docked in the Port of LA to ease crowding at local hospitals during the #COVIDー19 pandemic.

    — Mike Rogers (@MikeRogersTV) April 1, 2020


  96. Train engineer is a nutter. Too much time on Twitter.


  97. SFC Ton says:

    I would voted for Pence if he ran on a keep women locked up indoors platform

    I would also vote for him on a muzzle/ leash law when out in public platform but most def prefer the kept indoors platform

    Liked by 2 people

  98. SFC Ton says:

    We don’t know what the world wide wu flu numbers are becuase we know the chinks and others are lying their asses off

    Liked by 3 people

  99. Ame says:

    Liz – please let BV know we miss him over here 🙂

    Liked by 2 people

  100. Larry G says:

    NOOOOO!!!!!! “We don’t know what the world wide wu flu numbers are becuase we know the chinks and others are lying their asses off”

    Chinks actually LIE to the round eyes??? Fuck! Nothing is sacred anymore….


  101. Farm Boy says:

    U.S. lawmaker seeks inquiry into disappearance of Chinese journalists
    — Mollie (@MZHemingway) April 1, 2020

    Remember all the grandstanding over the assassination of the Qatari agent the Washington Post was giving false cover as a “journalist”? Well now their Chinese partners disappear a reporter and it’s crickets.


  102. Farm Boy says:

    CORUSCANT—Criticisms are mounting against the Dark Lord of the Sith, Darth Vader, for hoarding ventilators in this time of crisis.

    Liked by 1 person

  103. Farm Boy says:

    Malaysia’s Ministry for Women, Family and Community Development issued a series of online posters on Facebook and Instagram with the hashtag #WomenPreventCOVID19. It advised the nation’s women to help with the country’s partial lockdown by not nagging their husbands


  104. Farm Boy says:

    Taro Aso, who serves as Japan’s Deputy Prime Minister, blasted the World Health Organization (W.H.O.) for its soft stance toward communist China amid the outbreak of the coronavirus, saying that the organization should be renamed as the “China Health Organization.”

    Liked by 1 person

  105. Liz says:

    Anyone who really believes the Chinese have had only 82 thousand cases of the wu, I have a laundering business. Just send me your money and I will wash it and send it back to you corona-free.

    [A clean cat you would be]

    Liked by 3 people

  106. Liz says:

    Nation of over one billion people with the lowest regard for human life compared to pretty much anywhere…shuts down industrial production and puts hundreds of millions of workers on house arrest for months.
    I’ve read some folks say there were incinerators burning bodies night and day for weeks. Those are the folks I believe, because I watch what the Chinese government has done rather than what it says, and that supports what the evidence would indicate has happened.

    One positive thing about the Chinese-wrought global pandemic is the media has pretty much forgotten about Global Warming Alarmism…
    We likely won’t hear much about it for a while as the ruling elite and the globalists now have a better social control mechanism through Global Pandemic Alarmism.
    …and nobody but the most self-loathing over-indoctrinated libtard worries now about what some shady computer model says might happen to Bangladesh in 100 years

    Liked by 2 people

  107. Liz says:

    Deti, what you had sounds more like bronchitis (wet cough, z pack knocked it out in three days). The wu typically has a dry cough, and takes weeks to get over (if you’re hit as hard as it sounds like you were).


  108. Liz says:

    From an ER doctor in New Orleans:

    2-11 days after exposure (day 5 on average) flu like symptoms start. Common are fever, headache, dry cough, myalgias(back pain), nausea without vomiting, abdominal discomfort with some diarrhea, loss of smell, anorexia, fatigue.

    Day 5 of symptoms- increased SOB, and bilateral viral pneumonia from direct viral damage to lung parenchyma.

    Day 10- Cytokine storm leading to acute ARDS and multiorgan failure. You can literally watch it happen in a matter of hours.

    81% mild symptoms, 14% severe symptoms requiring hospitalization, 5% critical.

    Liked by 1 person

  109. Sumo says:

    We don’t know what the world wide wu flu numbers are becuase we know the chinks and others are lying their asses off

    The Japanese have known for centuries that chuhokujin are not to be trusted. 😛

    Liked by 4 people

  110. Sumo says:

    Annnnnnnnd…….I messed up the HTML tags. I really need to stay away from computer-y stuff.


  111. Kurosawa/Mifune celebration on TCM last night. I hadn’t actually seen Seven Samurai before. It was excellent.

    Liked by 2 people

  112. Farm Boy says:

    Check out this Toshiro Mifune / Charles Bronson Western

    Liked by 1 person

  113. b g says:

    Haven’t tried this recipe yet, but she seems to have a somewhat healthier version of the classic Bismark aka jelly doughnut. You have to like a Canuck girl that successfully makes high quality cheeses at home ;-D

    Closer to home, my neighbours are making a Victory Garden because the kids and their father are driving their Mom crazy as she is desperately trying to get the taxation paperwork ready to send to the accountant. Mine will go with hers in a separate envelope. She sent the kids to grab my envelope and asked if any of our seeds are still viable so I sent Oregon Trail peas and Blue Lake, Kentucky Wonder, and the resultant cross pole beans. The latter are equally tasty because they continue until frost. Plus Bullhorn peppers, these should be tested for viability, the peas and beans will be good for sure.

    Had a good chuckle as the Sweetie solemnly told her Dad that the peas had to be soaked overnight then spread in a foot wide band about an inch apart, ” ’cause peas like to crowd and cuddle.” ;-D

    Liked by 4 people

  114. Now, I’m interested…

    Liked by 1 person

  115. Mix and let stand about 7-10 minutes to proof

    Knead the dough for 5 minute

    Cover with plastic wrap and let rise in a warm spot for 90 minutes or more. It’s important to let the dough double in size. Mine took nearly 2 hours.

    Place donuts on prepared baking sheet, cover with plastic wrap and a tea towel and let rise until the donuts puff up. I let mine rise at room temperature on a towel and it took 90 minutes for the donuts to get puffed up.

    Bake uncovered for 8-10 minutes until lightly golden brown.

    And you’ve lost me again…

    I’m not getting up at 0200 so I can enjoy fresh donuts at 0700.

    I’ll make sopapillas instead.

    Liked by 1 person

  116. b g says:

    ROTFLMAO, c’mon, just put some on a plate and nuke it tomorrow morning while you’re fixing your coffee ;-D

    Liked by 1 person

  117. Stephanie says:

    The donut holes we just made that were so good were a cake-type of donut, which means you don’t have to wait AT ALL for any yeast to rise, the baking powder in it makes them rise instead.

    We did chocolate covered and powdered donut holes… kids loved them!!!

    Liked by 1 person

  118. RichardP says:

    Donut holes – useful for Table Bowling.

    Maybe use a bunch of half-empty fingernail polish bottles for pins. Or maybe you could fashion the bowling pins out of the same dough (batter?) you made the balls with and bake them with the balls.

    Or not. Maybe the boys just flick the balls at each other with their fingers. And then little miss sunshine can tattle on them. Fun times all around. Helping teach the littles to think outside of the box.

    Liked by 1 person

  119. Farm Boy says:

    Sean Ono Lennon: “official media have lost their legitimacy” after “calling it the Wuhan Virus but only days later” saying that’s racist

    Liked by 1 person

  120. Ame says:

    speaking of new recipes … just saw this (never heard of it before), and it sounds yummy! i think i might try this (3 out of 4 will eat eggs in my house, so this should work for those three 🙂 ) … and, the name is really cool 🙂


    Liked by 2 people

  121. RichardP says:

    Lots of things at that link look good enough to eat.

    I get almost the same effect by dumping a can of Campbell’s Chicken Tortilla soup into a bowl, cracking two eggs on top of the soup, covering liberally with grated cheese, and throwing it into the Microwave at 50% power for 12 minutes or so. Ketchup on top when it comes out of the Microwave can add a bit of that Italian tomato effect whenever I want. And maybe some sour cream when I am in the mood. Strangely, wife does not share my affinity for this dish.

    Can’t imagine that what Lisa’s got cookin beats that. And I don’t have to go to Tel Aviv to get it..


  122. Ame says:

    Richard, that sounds absolutely disgusting! LOL!

    Liked by 2 people

  123. Liz says:

    I”m guessing you were a latchkey kid, Richard? 😆

    Liked by 2 people

  124. Liz says:


  125. Ame says:

    My Husband eats (disgusting) weird food, and so do his kids. Before his daughter got pregnant the first time people would joke that her diet was already so weird that no one would be able to tell from her diet that she was pregnant!

    I often make a separate meal for my Husband because it’s what he likes but the rest of us won’t eat it 😂

    [Likes your boobs he does]

    Liked by 1 person

  126. Stephanie says:

    That’s hilarious, Richard!!! Wow!!

    I guess I got lucky? Husband just eats my food LOL 😂

    Just asked him right now and he said “You make good food and a good variety of food… It’s really good food, and you purposely go looking for recipes that would be good.”

    We married so young I don’t know if he ever ate weird stuff like that lol. He doesn’t remember either 🤷

    Liked by 1 person

  127. RichardP says:

    @Ame said: Richard, that sounds absolutely disgusting! LOL!

    Ever eat Chinese egg-drop soup? Without the ketchup and maybe the sour cream and shredded cheese, its not much different.

    @Liz said: I”m guessing you were a latchkey kid, Richard?

    I was going to say “no”, but maybe yes? I have a sister nine years older than me, so she was out of the house by the time brother and I were old enough to baby sit. Which we did from time to time for four younger brothers and sisters (my mother died from a ruptured brain aneurysm when brother and I were born). I remember trying to feed them stuff that sounded good to me – but they refused to eat. So, no, I wasn’t latchkey. But had ample opportunity explore unique, experiemental recipes (mine) with a captive audience.

    Note – also, it was during this time that I learned to pour hydrogen peroxide over Drano and watch the thick glass bowl I was using crack from the heat. So, I guess, curious – not latchkey.

    @Stephanie said: I guess I got lucky? Husband just eats my food

    Most every guy I have known, including me, is that way. Food is food. Except for beets in my case. Can’t stand em.

    Liked by 3 people

  128. RichardP says:

    Stephanie – I must admit that I was immediately attracted to your pictures of Tuscan garlic chicken in the crock pot, and your miniature chocolate chip muffins (from coconut flour). Your homemade Kung Pao Beef – not so much. I’ve seen too many pictures of bat soup recently for that picture to look good to me.

    Liked by 1 person

  129. Stephanie says:

    If you or your wife are interested, the creamy tuscan chicken was very easy, you mostly just put everything in the crockpot and it cooks itself. And you can make a lot of it at one time and divide it into meal preps, which is also why I liked it 🙂 Served over veggies, it’s delicious!

    And totally hear you on the Asian food aversion LOL, at least you know if you make it at home, there won’t be any surprise bats or wu-flu-like plague bugs.

    Liked by 1 person

  130. b g says:

    Girls, girls, girls c’mon guys are easy, maybe not a cinch, but almost. Enjoy our foibles, we love yours. My wife could sit down and have an entire lunch of nothing but fresh green beans with butter or a plate of oven roasted asparagus with Parmesan cheese, and grin as I just shook my head ;-D

    Liked by 2 people

  131. Stephanie says:

    From facebook…

    Just be careful because people are going crazy from being in lock down!

    Actually I’ve just been talking about this with the microwave and toaster while drinking coffee and we all agreed that things are getting bad. I didn’t mention anything to the washing machine as she puts a different spin on everything. Certainly not to the fridge as he is acting cold and distant. In the end the iron straightened me out as she said everything will be fine, no situation is too pressing. The vacuum was very unsympathetic… told me to just suck it up, but the fan was more optimistic and hoped it would all soon blow over! The toilet looked a bit flushed when I asked its opinion and didn’t say anything but the door knob told me to get a grip.😬 The front door said I was unhinged and so the curtains told me to ……..yes, you guessed it 😝…..pull myself together

    Liked by 2 people

  132. Ame says:

    made this again last night, and the 1 teaspoon for the spices must NOT be what i poured in the first time (measure spices? people do that kinda thing?!) anyway … probably closer to double … or so … on the spices 🙂


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