PICKLE JUICE to DE-ICE ROADS?

You heard it right!  New Jersey's Bergen County has started to use PICKLE JUICE instead of SALT to de-ice roads this winter.   Yep... Pickle Juice.  Seems that the briny mostly salty cucumber transforming soak is good on ice as well!  Salt costs $63 a ton and pickle juice costs $16 a ton.  Seems like a good deal to me...

New Jersey Pickle Juice De-Icing

I'm not one to say that Bergen County is a smelly county, but can you imagine the smell this spring?  The aroma of  slushy, rancid, pickle juice is no doubt going to evoke smells of Sauerkraut or Kimchi.

I'd put New Jersey's Bergen County on my list of places to visit.
And on my other list of where I don't want to live. 


Campy out!

Fight High Priced Medications in US.... Go to Canada... on line!

I just purchased some of my high priced medications in Canada from an online service.
I used North West Pharmacy.com ! 

My account was simple to set up, and it was even easier to call their toll free number on a Sunday afternoon for help!

Three (3) tablets of this particular medication would cost me $60.00 using my US pharmacy and insurance. 
I ended up paying $64.00 for 24 tabs using the NorthWestPharmacy.com website.

Sign up, sign in, click or select your medication, pay by credit card, get your order number, write the order number on your Doctor's prescription, photocopy it as a .jpeg or .pdf and email the file it to customerservice@northwestpharmacy.com, or mail it to them, or fax it to them.

Since this is my first time ordering this medicine, it will take two days for the company to handle the order, and between 8 and 18 business days to receive the medicine, which usually comes from either a Canadian or European partner pharmacy.  The NorthWestPharmacy.com handles the US customs for you. 

So if you need your medications in a pinch, this isn't the way to go.  However, if you're like me and plan your life around your medicine, this is simple to do.  You can even program a reminder in the system to email  you when it is time to order refills based on how long your last turnaround time was.

You don't have to be a brain surgeon, nuclear engineer, rocket scientist, or Starbucks barista to figure this one out!  You can poke around for your meds on line for free. 

My primary care physician recommended this to me!  I love that guy!

Campy OUT!

34th Americas Cup in San Francisco (2013)

Man, I'm really psyched!  Instead of pissing millions of dollars away on 12 meter (metric), mono-hulled yachts that look like souped up, standard, yet expensive pieces of go real fast, seen this before sailing crap, the 34th America's Cup race, to be sailed in San Francisco, will be sailing expensive go fast catamarans with crews of 5. I think this is a good thing!  Loads of skill and teamwork are needed to sail these around a course fast.  Here you go for today's Wicked AC update of the week! (Thanks to Sailing Anarchy and You Tube!) 



Looks pretty cool, eh?  

How much do these guys get paid to sail.... professionally??? 

Campy

PROOF THAT THE END WORLD IS AROUND THE CORNER

Sent to my email by a dear friend…

“This year we will experience 4 unusual dates....1/1/11, 1/11/11, 11/1/11, 11/11/11. Now, take the last 2 digits of the year you were born and add them to the age you'll be this year and it will equal 111.”

Uh Oh!

As any underwhelmed, underutilized, and overactive mind would do.  My brain went into overdrive and ramped up the “What If’s” and “Holy Shikamolee” scenarios.

Do you all realize, if we multiply all the individual numbers in the above mentioned dates by the number of work days (6), setting aside one (1) day for the biblical day of rest, we now have all sixes and sixty sixes!!! 

To be totally honest with you, I laughed the whole thing off!

And then my mind shot off yet again... 

I realized that if I multiplied the sum of my two digit birth year and my age this year, by either the number of beers in a six pack of "Gansett"(6), or the number of hot dogs in a package of Fenway Franks (6), or the number of flags at Six Flags New England (6), or the number of legs on Mr. Marcoux six legged dog (6), or the number of strings on right handed Fender Stratocaster guitar, strung upside down, for a left handed genius (6) ... the number got even scarier!   (Keep up with me and do your own math!) 

Hint: My personal algebraic formula reads like this: (62+49)6= ???  (You still got to do the math!)

 

Holy Crapolee!

Could I have actually stumbled upon some good, reliable, hardcore proof that something afoot is amiss?

Finally without time for any damned "peer review" constraints, I have inferred theologically (due to the reference to the "Lords Day of Rest") and mystically (due to the relationship with Fenway Park, Narragansett Beer, and Jimi Hendrix) that this numerological combination is the harbinger and the precursor of impending doom as predicted by the end of the Mayan calendar?

On the bright side...
I guess I don't have to worry too much about trying to sell my boat this year, and
I probably should get into that medical marijuana program before the Feds close it down.


Peace to you!

"Wicked Beet"

Roger's Wicked Cioppino Recipe: (Dairy-free, Gluten-free)

I prefer use fresh any local white fish and whatever shellfish are in season and available. 

Obtain sufficient quantities of any white fish, mussels, small clams, scallops, crab, lobster, squid, or octopus as available or appreciated can be used in the soup.

Ingredients:

In an effort to feed six people I usually start by purchasing:

2 to 3 large white fish fillets, such as sole, halibut, halibut cheeks, perch etc. cut into 1 1/2 inch squares

1/2 pound of scallops rinsed

1/2 pound of clams (New England steamers or Manila clams will do) rinsed

1/2 pound of mussels rinsed

1/4 pound of crab meat or lobster meat

1/4 pound of octopus or squid

1/2 pound of large shrimp, remove the shell and devein

Three 12 ounce cans of Italian stewed tomatoes

Olive oil, Italian spices, white onion, salt-and-pepper

2 to 3 boxes of Quinoa (pronounced “Keenwa”) spaghetti

Prepping and Cooking:

In a large pot, sauté half of diced onion in olive oil until translucent.

Add three cans of Italian stewed tomatoes bring to a slow simmer.

Add all the seafood, clams and mussels first, shrimp and scallop second, fish, octopus and squid in that order. Cook for about 15 min. on a low simmer.

While you're cooking the seafood, prep the quinoa spaghetti the same way you would cook regular spaghetti. When the quinoa is done, drain and cool off in strainer.

The seafood is done when the clams and mussels have opened, the shrimp, crab, and lobster are pink, the squid slightly chewy, the octopus is soft, and the scallops and fish have just turned white and flaky… 

Serve it up on a bed of quinoa spaghetti and enjoy with either a red or white whine.  

I prefer a red wine with this dish... maybe a Chianti?