Click HERE to view Gridiron.
Monday, August 30, 2010
Saturday, August 28, 2010
University of Kansas Clapping Class
Hawk fans will be unable to refer to GT fans as nerds after this...
Go Jackets!
Go Jackets!
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Warranty World - Lessons in Car Warranties
Our three year standard warranty on our 2008 Jeep Grand Cherokee is expiring soon. About 6 months ago the letters started coming alerting us to this fact and offering us special limited time offers on warranty extensions.
Notice how it is made to look like it is official - straight from Chrysler/Dealer. Dial these yahoos up however and you are talking with someone in St. Louis about your warranty.
Here is a sampling of the offers I received from these guys.
1. Warranty through 2015 or 75K miles (whichever comes first) for $3144
2. Warranty through 2014 or 60K miles (whichever comes first) for $2749
Additionally - the above offers had $100 deductibles associated with each claim.
Fortunately - we also received a real post card from Chrysler proper.
They made me two offers that were substantially better deals.
1. Warranty through forever or infinite miles for $3025 (not transferable)
2. Warranty through 2014 or 60K miles (whichever comes first) for $1250
These also included the $100 deductible. We chose the $1250 option and capitalized on the fact that Jack's Uncle Dermot works at Chrysler to reduce the cost down to ~$1000.
My lessons learned - don't deal with the dealer at all on warranties. Not at the beginning when you buy the car or anytime thereafter... if you want an extended warranty then buy it straight from the manufacturer sometime close to when you need it. You'll then know how the car has performed and have details on mileage, driving, etc.
Notice how it is made to look like it is official - straight from Chrysler/Dealer. Dial these yahoos up however and you are talking with someone in St. Louis about your warranty.
Here is a sampling of the offers I received from these guys.
1. Warranty through 2015 or 75K miles (whichever comes first) for $3144
2. Warranty through 2014 or 60K miles (whichever comes first) for $2749
Additionally - the above offers had $100 deductibles associated with each claim.
Fortunately - we also received a real post card from Chrysler proper.
They made me two offers that were substantially better deals.
1. Warranty through forever or infinite miles for $3025 (not transferable)
2. Warranty through 2014 or 60K miles (whichever comes first) for $1250
These also included the $100 deductible. We chose the $1250 option and capitalized on the fact that Jack's Uncle Dermot works at Chrysler to reduce the cost down to ~$1000.
My lessons learned - don't deal with the dealer at all on warranties. Not at the beginning when you buy the car or anytime thereafter... if you want an extended warranty then buy it straight from the manufacturer sometime close to when you need it. You'll then know how the car has performed and have details on mileage, driving, etc.
Saturday, August 21, 2010
Project River Rock
We had become fed up with our front yard landscaping. The bark and mulch that I would dump on each Summer would deteriorate by the next season causing me to go out and buy more. Weeds popped through. Grass grew. It was a mess without defined boundaries. To resolve this problem, we bought 150 interconnecting edging stones, and ordered two tons of river rock. I placed the edging stones over the past week. Saturday morning at 7:30 a.m. the man in the dump truck came and dumped the river rock. We finished shoveling it into place at about 1:30 p.m.
Friday, August 20, 2010
Almond Milk...cows shouldn't go anywhere
You keep reading about the health benefits of almond milk so I picked up a box of the stuff at the grocery store up in Michigan.
As you can see, I went chocolate in hopes of getting others to try it. My take - can't really tell the difference between this and any other kind of chocolate milk. Here's the problem - when you ask people if they'd like to have a glass of almond milk they look at you funny and politely decline.
Next I'll like for unflavored almond milk and see how it does with cereal. I did notice it is loaded down with vitamin E, potassium and magnesium.
As you can see, I went chocolate in hopes of getting others to try it. My take - can't really tell the difference between this and any other kind of chocolate milk. Here's the problem - when you ask people if they'd like to have a glass of almond milk they look at you funny and politely decline.
Next I'll like for unflavored almond milk and see how it does with cereal. I did notice it is loaded down with vitamin E, potassium and magnesium.
Monday, August 16, 2010
The BLT (Bear Lake Tavern) Run
We did the Bear Lake Tavern run while in Michigan...not a typical run, the trip to Bear Lake tavern happens via wave-runners and involves three lakes. Here's the high level route:
The hard part of the run is the part through Lake Michigan. It was fairly windy so there were 4-5' waves to contend with. It is about 12 miles in length and when you are arrive you are definitely ready to down some 'cakes for breakfast. You are also completely soaked.
Here I am with two of the regulars: Marty Skinner and Larry DeYoung.
And here is Rick heading out of Muskegon lake back to Lake Michigan.
The hard part of the run is the part through Lake Michigan. It was fairly windy so there were 4-5' waves to contend with. It is about 12 miles in length and when you are arrive you are definitely ready to down some 'cakes for breakfast. You are also completely soaked.
Here I am with two of the regulars: Marty Skinner and Larry DeYoung.
And here is Rick heading out of Muskegon lake back to Lake Michigan.
Wednesday, August 11, 2010
Jack's Third Birthday Videos!
Here are some videos from Jack's 3rd Birthday party. He was in a great mood and had lots of fun with his friends.
Here he rides around "Flinstone style" and then hops on a ball.
Zipline!
Ball Time!
Here he rides around "Flinstone style" and then hops on a ball.
Zipline!
Ball Time!
Monday, August 09, 2010
Sunday, August 08, 2010
Adventures in Snapple
I've been drinking some Snapple lately. On Donald Trump's reality show "Celebrity Apprentice", one of the challenges was to create a new flavor of Snapple. Two of the flavors were considered good enough to produce and sell. Erin watches the show, so I was familiar enough with them to recognize them on the store shelf.
The best of the two flavors is called "Trop*a*Rocka. It was created by rock star Bret Michaels. It's a good tasting diet tea with tropical fruit flavors.
The least of the new flavors is called "Compassionberry". It was created by someone named Holly Robinson Peete. I'm not sure why she's a celebrity. The tea is sweetened with sugar and has some berry flavors. To me, it tasted like normal sweetened tea mixed with Kool-aid.
The other reason I've been drinking the occasional Snapple lately is because I can get it really cheaply. You can now find 16 ounce cans of Snapple (instead of a bottle) for only 79¢. The 79¢ price is printed right on the can. That's already a good price for a convenience store beverage. But I also noticed stacks of a 50¢ off coupon in stores near the Snapple cooler. The coupon clearly says it is good on any 16 ounce Snapple. I presented the coupon with the 79¢ can of Snapple. The clerk was somewhat confused by this. She thought maybe the coupon could only be used on bottles of Snapple. Ultimately, however, she could not argue with the clarity of the printed language, and I walked out with a 29¢ can of Snapple.
The best of the two flavors is called "Trop*a*Rocka. It was created by rock star Bret Michaels. It's a good tasting diet tea with tropical fruit flavors.
The least of the new flavors is called "Compassionberry". It was created by someone named Holly Robinson Peete. I'm not sure why she's a celebrity. The tea is sweetened with sugar and has some berry flavors. To me, it tasted like normal sweetened tea mixed with Kool-aid.
The other reason I've been drinking the occasional Snapple lately is because I can get it really cheaply. You can now find 16 ounce cans of Snapple (instead of a bottle) for only 79¢. The 79¢ price is printed right on the can. That's already a good price for a convenience store beverage. But I also noticed stacks of a 50¢ off coupon in stores near the Snapple cooler. The coupon clearly says it is good on any 16 ounce Snapple. I presented the coupon with the 79¢ can of Snapple. The clerk was somewhat confused by this. She thought maybe the coupon could only be used on bottles of Snapple. Ultimately, however, she could not argue with the clarity of the printed language, and I walked out with a 29¢ can of Snapple.
Saturday, August 07, 2010
Texas Considering Several New License Plates including...
This one for Husker fans in the state:
and this one for the local Hog fans:
and this one for the local Hog fans:
Wednesday, August 04, 2010
Clearance KU at Old Navy
Ran across a pretty cool KU shirt for ~$5 at Old Navy the other day. Had already scored a clearance Michigan shirt a few months prior. Sadly - GT doesn't seem to be cool enough to merit an Old Navy tee.
Sunday, August 01, 2010
Friday, July 30, 2010
A New Use For Corn
I've never seen this before, even in Nebraska. In front of a bar on the edge of Lincoln's Haymarket, they're using corn as a decorative landscaping plant. I guess it's not any dumber than a rose bush, plus it might yield a few ears for eating.
Thursday, July 29, 2010
Sunday, July 25, 2010
Making a Blueberry Pie...One Berry at a Time
When we made our blueberry pie a few weeks ago Jack helped about by counting out the berries for us...
Thursday, July 22, 2010
Cupcake Craziness
In a matter of two months Folsom, CA will have gone from a town with zero cupcake shops to a town with three cupcake shops! It's cupcake craziness!
Jack and I have a goal of visiting them all before Labor Day. Here's report number one from Icing on the Cupcake.
Pretty non-chalent location next to a Game Stop - my guess is they don't get a lot of spill-over Game Stop business.
Now when you walk in to this place it appears as though they don't actually bake their cakes on location - seemingly problematic. Cake selection was pretty good. We went on Thursday - the day dictates your selection as you can see from their menu.
(click picture to enlarge and notice the maple bacon flavored cake!)
Jack was excited about getting the cakes home to open and eat them!
Jack opted for the Pinkelicious cake while I chose the basic chocolate cake. Here they are boxed.
Jack went straight for the pink frosting and ate most of it - not sure he really touched much of the actual cake! I wolfed my entire cake down and would give them good marks... Maybe a 4/5 though at $2.75 a pop you wouldn't want to eat too many!
Jack and I have a goal of visiting them all before Labor Day. Here's report number one from Icing on the Cupcake.
Pretty non-chalent location next to a Game Stop - my guess is they don't get a lot of spill-over Game Stop business.
Now when you walk in to this place it appears as though they don't actually bake their cakes on location - seemingly problematic. Cake selection was pretty good. We went on Thursday - the day dictates your selection as you can see from their menu.
(click picture to enlarge and notice the maple bacon flavored cake!)
Jack was excited about getting the cakes home to open and eat them!
Jack opted for the Pinkelicious cake while I chose the basic chocolate cake. Here they are boxed.
Jack went straight for the pink frosting and ate most of it - not sure he really touched much of the actual cake! I wolfed my entire cake down and would give them good marks... Maybe a 4/5 though at $2.75 a pop you wouldn't want to eat too many!
Tuesday, July 20, 2010
Sunday, July 18, 2010
DC Cupcake
On my recent trip to Washington D.C. I stumbled upon what appeared to be a high end cupcakery called "Georgetown Cupcake". I approached the store excitedly, as Erin and I have both been rather taken with the fancy five-dollar cupcake phenomena started by Sprinkles Cupcakes in Beverly Hills. Sadly, I found that Georgetown Cupcake had just closed for the evening. I pressed my nose against the glass as I watched employees cleaning up. I took this picture with my cell phone.
Fast forward to today. Erin and I sat down to watch a new show we had tivoed called "DC Cupcake". We didn't know much about the show when we decided to tivo it, only that it was a reality type show documenting the daily adventures of a Washington D.C. area cupcake shop. Well, you guessed it, the cupcake shop where the show takes place is none other than Georgetown Cupcake.
We weren't that impressed with the show, but hope to one day sample one of their cupcakes.
Fast forward to today. Erin and I sat down to watch a new show we had tivoed called "DC Cupcake". We didn't know much about the show when we decided to tivo it, only that it was a reality type show documenting the daily adventures of a Washington D.C. area cupcake shop. Well, you guessed it, the cupcake shop where the show takes place is none other than Georgetown Cupcake.
We weren't that impressed with the show, but hope to one day sample one of their cupcakes.
The Perfect Blueberry Pie
I'm on a quest to produce the perfect blueberry pie. I made a pie earlier this year that was too sweet (the flour to sugar ratio was too low) and that didn't cook enough - most of the blueberries didn't burst and congeal in the pie. I may have put too much butter in as well.
Round two was just pulled from the oven. Here's a snap:
Here are the ingredients and directions:
Ingredients
4.5 cups of blueberries
1/2 cup of sugar
1/2 cup of flour
2 teaspoons of cinnamon
Juice from 1/2 a lemon
1 ounce of butter
2 pie crusts
Pre-heat oven to 450.
Wash and dry the blueberries picking out any funny colored berries and ensuring all berry stems are removed. Set aside.
In a fairly large bowl mix the sugar, flour and cinnamon. Stir. Then add the blueberries to the mixture and continue to stir until berries covered.
Pull the pie crusts from the freezer and put one crust in the oven for ~1 minute or two until it begins to soften (not cook!!!) Then pull it out.
Pour the berry mixture into the still frozen crust (saving about a tablespoon of poweder in the bowl) and squeeze the juice from the lemon over the top of the unbaked pie. Now slice the butter into small buttons and dot the blueberries to ensure good coverage upon melting.
Flip the slightly warmed pie crust over the top (may want to loosen first) and pull it out so it is centered over the pie. Don't worry if it isn't perfect. Doubling over adds character. Slice 5 slits in the top crust and sprinkle the remaining tablespoon of sugar/flour/cinnamon mixture over the top.
Put alumnimum foil around the crust edges (usually takes about three strips) and place pie in oven. After 12 minutes, reduce the heat to 350 and continue cooking for 40 more minutes. Then remove the foil strips - if it looks like you can cook the pie for 5 more minutes do so.
Tasting report to follow.
Update on the 2010 edition. Again the above produced a "perfect pie". I actually forgot the butter this time and it was still very good. Took the 2009 advice and did a better job sealing the two crusts in the middle. You can't really beat this recipe. Here's the picture of the pie - which by the way features Oregon berries. CA berries peaked a few weeks back.
Round two was just pulled from the oven. Here's a snap:
Here are the ingredients and directions:
Ingredients
4.5 cups of blueberries
1/2 cup of sugar
1/2 cup of flour
2 teaspoons of cinnamon
Juice from 1/2 a lemon
1 ounce of butter
2 pie crusts
Pre-heat oven to 450.
Wash and dry the blueberries picking out any funny colored berries and ensuring all berry stems are removed. Set aside.
In a fairly large bowl mix the sugar, flour and cinnamon. Stir. Then add the blueberries to the mixture and continue to stir until berries covered.
Pull the pie crusts from the freezer and put one crust in the oven for ~1 minute or two until it begins to soften (not cook!!!) Then pull it out.
Pour the berry mixture into the still frozen crust (saving about a tablespoon of poweder in the bowl) and squeeze the juice from the lemon over the top of the unbaked pie. Now slice the butter into small buttons and dot the blueberries to ensure good coverage upon melting.
Flip the slightly warmed pie crust over the top (may want to loosen first) and pull it out so it is centered over the pie. Don't worry if it isn't perfect. Doubling over adds character. Slice 5 slits in the top crust and sprinkle the remaining tablespoon of sugar/flour/cinnamon mixture over the top.
Put alumnimum foil around the crust edges (usually takes about three strips) and place pie in oven. After 12 minutes, reduce the heat to 350 and continue cooking for 40 more minutes. Then remove the foil strips - if it looks like you can cook the pie for 5 more minutes do so.
Tasting report to follow.
Update on the 2010 edition. Again the above produced a "perfect pie". I actually forgot the butter this time and it was still very good. Took the 2009 advice and did a better job sealing the two crusts in the middle. You can't really beat this recipe. Here's the picture of the pie - which by the way features Oregon berries. CA berries peaked a few weeks back.
Subscribe to:
Posts (Atom)
Visitor Location Details
