As you all know, I make it a point to read every comment posted by readers to this blog (unless they start off something along the lines of “You ruined my precious Stargate, you Stargate ruiner!” or are written by someone name Mel in which case I hit the trash button immediately), partly out of a desire to learn what’s on your minds, partly out of a need to know the salacious details of your personal lives, but mostly because I’m building a file on everyone so I can eventually hit you up over the course of my next road trip. Motels add up! Anyway, I appreciate everyone who takes the time to speak up, chime in, critique, or praise. Like, say, VIP Casino who writes what I hereby declare “the comment of the month”:
“I should say. while reading what I just read, you seem to be an fantastic author! Really, you use very good grammar, proper use of pronunciations, proper everything! I might additionally like to add and say that I think you pin pointed my style of writing as well which I love! What I also admire about your blog is that you give an opportunity for a larger variety of an audience to unravel the immense storyline of your writings. And with that, I believe you will definitely continue succeeding in flourishing an exceptionally very well written piece 
Another page I read today with proper grammar was [Edit. Please re-check this, VIP Casino Player. The link you provided took me to a hardcore pornographic site dedicated to big bossy women. Thanks.]”
What a heartfelt post. Please use it as a guide for your future comments.
While I’ve got your attention, how about helping me decipher one of my mother’s recipe. I’ll start you off. The word at the top is coniglio (Italian for rabbit). The rest is in English and shouldn’t be too hard to figure out (provided you’re a pharmacist). First three people to piece it together get dessert on me the next time they’re in town!
Simple, no?
Speaking of desserts, I was at Bella Gelateria the other night and the place was PACKED. No surprise, I suppose, given that James serves up the best hand-crafted gelato in Vancouver. Anyway, while sampling my way through that evening’s line-up, I made the acquaintance of fellow foodie and daily blogger Mijune Pak who was manning the counter, slinging a couple of her very own unique flavors: Maple Cinnamon Creme Brulee and Honey Graham Cracker.
In my case, a scoop of each. Both excellent. Mijune’s Christmas flavors will be around until January 8th – or until supplies last – so head on over to Bella Gelateria (1001 West Cordova Street) and check them out. And, if you’re interested in all things foodly, you can also check out Mijune’s site: http://www.followmefoodie.com/.
I conclude today’s blog with a picture of my pug, Jelly, sitting on a duck.
No. Really.
And I thought trying to decypher 18th Century Swiss baptismal certificates was difficult…!
Made it through the ingredient list (mostly…) but the directions…?
But what are you doing cooking up cute little bunnies anyway?! Eek!
Just to let you know, the welcome mat is out in Ohio, should your roadtrip ever bring you this way. But why on earth, you would *ever* want to come to Ohio is beyond me….
SBS
I couldn’t read your whole blog today (I’ll catch up tomorrow) but Jelly’s picture is just too funny! What a sweet and oblivious girl she is 😀 .
You’re finally back on an East Coast posting schedule. Thank you. 🙂 I know you have to enjoy compliments on your excellent writing (Yes, you do write quite well. 😉 ) because I have recently become “addicted” to getting comments on my writing too. I have written several short stories that people have read and have appreciated the constructive criticism and positive reviews I have received. I’m also working on revising a longer piece that I wrote for NaNoWriMo last month.
Boy, I wish I lived in Vancouver. Those flavors sound good.
Have a good night.
At first I thought, what is wrong with you.. this is clear:
1 rabbit
1/2 spoon flower
1/2 cup olive oil ( salt and pepper to taste)
1 mall chopped onion
1 garlic cloves
3 or 4 tomatoes without skin
And then it went to hell in a handbasket.
1/2 cup ? white ?
Rabbit cut and ? ? ? ? wth? color. Psomthing somethin and somthing (3 or 4 cloves) something oli olive. pissonit bit in to di nosferantu in cubus di vivi oh I give up, wth.
Okay Joe, sorry but my handwriting is one of worst on earth but your mom has me bowing to her.
I think your mother wrote down some ancient curse. Don’t try reading it out loud… it probably will make you move back home and marry some gal she has picked out.
1 Rabbit
1/2 spoon flour
1/4 cup olive oil
1 well chopped onion
2 garlic cloves
3 or 4 tomatoes (without gin?!?)
1/2 cup of shy white guys??
Joe, Joe, Joe. You can’t read that recipe?
Ingredients are easy:
1 rabbit
1/2 spoon flour
1/4 cup olive oil (salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup dry white wine
A lot of the rest seems to be in Italian, so I can’t read it. But you can figure out what to do from there. Cut up the rabbit. Dredge in flour and brown in the olive oil. Remove rabbit. Saute the onion and garlic until soft in the pan where you cooked the rabbit. Deglaze with the white wine. Add the tomatoes. Return the rabbit to the pan and simmer 1 1/2 hour until tender.
Am I close?
I like Michael’s version of the ingredients, too. Especially the “shy white guys”.
Oh, I think there was something about high heat in there. Probably brown the rabbit over high heat.
Be warned. I do occasionally visit Vancouver, so if I win, I’ll take you up on dessert.
1 Rabbit
½ spoon flour
¼ cup Olive Oil (Salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
½ cup dry white wine
Rabbit cut…. the rest is in Italian. And I’ll be in Vancouver some time in February. 🙂
Patricia
@Joe:
Okay, this is what I got:
1 Rabbit
1/2 Spoon of flour
1/4 Cup of Olive Oil (Salt and Pepper to taste)
1 supple dopped oweiger??? (Couldn’t read it 😉
2 garlic cloves
3 or 4 tomatoes without skin
1/2 Cup of dry white wine
Uh huh. How is “olio di olive” English?
I could send this to some Italian friends for translation, but I’m not sure it’s worth the effort since I’m unlikely to make it to Vancouver anytime soon. (But if you ask nice… 😉 )
Are you planning to make this dish, or was this just an exercise to occupy the commentors?
Dry white wine, michael. Not white guys. And the tomatoes are without skins. Or maybe sins. Is she Catholic???? Purple onion…sweeter than yellow. Considering the amount of oil the flour is possibly 1 to 2 tablespoons.
I’m pretty sure the directions are not English. At least not the English they made me learn in Belfast. Just saying. I hope someone has better eyes than I!
This is all I got:
1 Rabbit
1/2 spoonful flour
1/4 cup olive oil (salt & pepper to taste)
1 small chopped onion
2 garlic cloves
3 – 4 tomotoes without skin
1/2 cup of white wine?
Then your mama drives me insane. The end.
I don´t think that you answering my questions, like the last questions, but hey^^
Are you registered in one of the Stargate fan forums and, have you ever talked with the 30-40 percent of the Stargate fans, called “haters”?
I don´t like the aggression in this SGU discussions on most of the Stargate communities. I´m leading a small german Stargate Community where we are trying to go in a Dialogue with fans and “haters” of SGU.
I don´t wanna make promotion, what i wanna say is: It is more than possible to talk with all of the fans and “haters”. What i´ve learned is very simple: If you give both of the fan groups respect, you get respect back. Hatred isn´t the Key Message of Stargate.
I think, if you would talking with the angry fans respectfully, they would listen.
I know a lot of people which doesn´t hate the SGU idea, but are having some ideas to make it better.
If you wanna hear some factual issues, let me know.
Last point about german Stargate Conventions: What i don´t like is the fact that 99percent of the Gueststars are actors. I think it´would be much more interesting to talk to Mallozzi and his “band”^^. It would make an interview much more interesting.
Translated with Google, so please, don´t hurt me^^
I got this much:
1 rabbit
½ spoon flour
1/4 cup olive oil (salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skins
½ cup dry white wine
and “Rabbit cut &” but are you sure the rest is in English? If so, that’s some wicked scrawl your mother has! Why not simply ask her to translate it for you since she’s there?
I can get the ingredients and that is it.
1 rabbit
1/2 spoon flour
1/4 cup olive oil (salt & pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup dry white wine
@ micheal – I like the idea of 1/2 c of shy white guys… 😉 …however, I think it’s dry white wine. What the hell, that works for me, too! 😀
@ Joe – Remember the days when I used to stroke your ego? Yeah…neither do I. 😉
Also, I just ADORE Jelly! Great pic! Thanks!
das
I’m with the others that think the actual instruction portion is in Italian.
So, I’ll be down that way sometime in the spring, but I’d prefer the dessert in a bowl, on a plate, or in a glass rather than on you.
What a lovely comment! LOL
I will say that I appreciate this blog because it’s nice to be able to connect with “TPTB”. I was a huge Trek fan growing up and one of the most frustrating parts was how utterly arrogant and out of touch THEY were. I’m not exaggerating when I say that one of the main reasons I stuck with SGU was because I respect you as a person. You asked us to give it a good chance and I did…and I’m glad I did! I re-watched the first half of S.1 after watching through part of S.2 and I appreciated it even more.
With Trek, I gave up because it felt like the writers were always trying to “stick it to us” as fans. Whereas I stand here heartbroken over SGU (and HOPE and PRAYING that SGU finds a home somewhere for a S3), when Trek ended I said “serves you right” – but I hadn’t watched in ages.
Soooooooooo – there’s my utter fangurlishness coming out 🙂 Hoping I don’t sound like a complete nutter LOL.
I must have a really dirty mind, because that didn’t look like a duck to me under Jelly. Mannnn, I need to get out more. :p Glad to know I wasn’t the only one. 😉
Mmmmmm, gelato! Unfortunately, even though I love good food, I’ve had to cut back on what and how much I eat because my first wrestling match is a week from today. Really excited/nervous. It’s a demanding spot, but it’s fun. Can’t wait to rock that leotard. I always laugh inside when people ask if they can come to my matches. I say “You can, but you might wanna leave once you see me in my wrestling outfit”.
Anyways, I’ll let you guys know the outcome of the match! Fingers crossed!
I have that same paper, cool. translation,oh no,,but hey a challenge for sure, secret ingredients,. I think I do well with english, maybe I will try your next puzzle. macarons would be a nice prize also.
Good to see Jelly up and well, sitting on a duck.
@dasNdanger, cheri, etc.
I was cracking up the whole time reading the recipe. So much of it can be misread and it ended up being such a hoot!
<3 Joe's mum!
It’s nice to see that Jelly’s “duck therapy” is going well!
Funny food story that really happened to me the other day:
Let me start off by saying that I live in the South, and was eating in a “bookstore” café the other day (the type that brings in famous chefs for book signings & samplings of their recipes) when these 4 people walked in. It is hard to accurately describe them without unintentionally coming across offensive, so I will just say that they were at the bookstore to return Christmas gifts because they don’t read and leave it at that. It was their first time there and while taking in the awe and splendor of their surroundings decided to sit and eat, except they had no idea what the menu said. They kept asking the waitress what each thing was on the menu (ie- she’d describe it and their reply each time would be “what’s that mean?”).
Finally all 4 decided on cheeseburgers, to which the waitress unfortunately had to tell them that the café doesn’t serve cheeseburgers. This caused an uproar as the big guy in the overalls yelled for all to hear “What kind of bleepity-bleep food place doesn’t serve cheeseburgers!?!” (no, it’s not what you think, I’m not editing his words, he really did say bleepity-bleep).
In the end the waitress talked them in to ordering the café’s closest offering- a portabello burger. While they were waiting for their food, here is a sampling of the conversation at their table (they were talking loud enough for everyone to hear):
“I can’t believe they don’t have no cheeseburgers!”
“It’s alright, Paw, you’ll like this portybello thing.”
“What is it anyway? That girl said no cheese comes on it.”
“I think it’s a fancy French word for rabbit.”
“Really? I wonder where they catch their rabbit here? Remember that time, boy, you and me caught some rabbit?”
…And the conversation continued on like that until their food came. After taking the first bite into the Portobello Burger, the big guy (Paw) exclaimed, “This rabbit sure is chewy!”
His wife replied, “This is the strangest looking piece of meat I’ve ever seen!”
The other lady with them pushed the plate away in a panic and yelled, “I think it’s tainted!! It don’t look like no rabbit I’ve seen! It’s bad meat!”
All 4 quickly got up and ran out but not before they admonished all of us patrons at the café, “Don’t eat the rabbit it’s poisoned!!”
Unfortunately they left without paying so the waitress was stuck with having to pay their bill, but she told us later that she didn’t mind, she was just glad they left. It was all very interesting to say the least… almost as funny as the time an older blind albino gentleman (who was Caucasian) and wearing an all white suit was sitting behind me in a restaurant complaining to his 2 assistants (who were both white) about “the white man” and how much he hated whites.
StellaByStargate wrote:
Maybe a visit to the Rock and Roll Hall of Fame in Cleveland if Mr M is a music fan.
Recipe sounds alot like:
Coniglio alla cassia
Recipe ingredients:
3 pound rabbit with liver
3 tablespoon olive oil
2 tablespoon butter, melted
2 ounce salt pork, diced
1/3 pound onions, peeled and diced
2 garlic cloves, mashed
2 bay leaves, crumbled
1/4 teaspoon black pepper
6 tablespoon dry red wine
1 large ripe tomato or 1/2 cup canned peeled plum tomatoes, chopped
3/4 cup hot water
Salt, optional
Cut the rabbit into pieces; wash and dry. Chop the liver into very small pieces.
Combine olive oil, butter and salt pork in a saucepan, heat. Add onions and cook, until soft and starting to carmelize. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper and chopped liver; stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes.
Uncover.
Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness. Do not overcook.
Taste for salt and add.
When rabbit is cooked, cover and keep warm until serving time.
Spoon the sauce over both rabbit and pasta.
Road Trip? Let me know when you’re in Tacoma Washington area….. I write a local foodie cartoon – would love to let you pay for a lunch tour ;).
http://comics.feedtacoma.com/ocryx/ocryx-indochine-cheap/
I couldn’t figure out all the letters. .. here’s my best guess..
1 Rabbit
1/2 spoon flour
1/4 cup olive oil (salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup dry white wine
Rabbit cut a pezzettini (—- e
metterla a scolore. Prepari malta? aglio
(3 or 4 cloves) olio di olive. peperoncino? forte
uni po di —–. Un bicchiere di vino
Un ——- di —- per ——–
—- metterci cipolle e aglio . —— vino bianca
e un po di pomodoro
Cucinarla al forno o sulla
stufe ( al forno a 300 sempre
coperto . al forno ——- 2 ore
alla stufe 1h 1/2
I….I just give up. Your mother wins. I will never be able to use her recipe for rabbit.
If you are ever in Louisiana for whatever reason, I’d be happy to have you. Though what the hell you’d be doing in Louisiana would be baffling. If you get to New Orleans, let me know! I’ll take good care of you and yours! Happy New Year!
I’m positive is says:
1 Refbit
x2 nloom flouer
1/4 my olive oil gelt a fella totortey
and so on…
Come on…its so clear and plain as day
I’m sorry, I’m obsessing about the adorable kitten next to the rabbit recipe. Creepy.
Ooo. I love word puzzles! But it’s late, I’m tired and I really think your mom was making up some words. Or writing in Italinglish. 🙂 Here’s as far as I got:
1 rabbit
½ spoon flour
¼ cup olive oil (salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
½ cup shy white onions
The problem with deciphering the recipe is it seems to be written in at least 3 languages. Italian, English, and French. Once we get that sorted out, there may be some Portuguese and Aztec.
Are you sure this isn’t an elaborate ploy to get your mother to visit and go out for dessert with you?
My husband has an aunt who mostly speaks English, but, when it comes to cooking and baby talk, Greek and Italian keep popping up.
————
Hey, birth pics. I’d’ve posted some when baby G was born, but I wasn’t sure how to update the thumbnail after you crop a picture. I sort of know, but I’d have to really know first.
We wouldn’t have to worry about hospital policy, though. I stayed home.
————
Guess where I am? Appalachia! Guess what I ate? Cobbler made by a real person who resides in the hills (is that the pc term?). It’s the same cobbler I make, but the view is way better.
I couldn’t decipher the recipe, though I did see the word “white” and the “1/2”? Poor lil’ bunnies, how can you eat them?
I meant to do a great deal of writing over the holidays but instead I’ve done a great deal of goofing off. Watching Real Housewives of New York today was a real low; it’s so hard to get motivated when there are so many distractions, like the NHL Winter Classic and the Alias video game.
Oh, I saw Joe Flanigan in a promo for a MOW on Fox, about a couple adopting orphans, airs Jan 8. Looks very sweet.
I got most of the ingredients although on first look I thought cloves was cloaks. My mom wanted to know what the recipe was for; I answered rabbit and she said rabbit what. Your mom gets points for using a cat notepad. 😀
@STELLABYSTARGATE
I hear ya! Had a bad scan of an early 1800s WILL of one my Great-Great-Whatever-Uncle’s 2nd Wife… I’ve managed to get through 95% of the Legal-eze and bad penmanship – only because I spent over 20 years deciphering the scribbles of Scientists!
The GOOD NEWS – She was Loaded! And left most of it to Him!
The BAD NEWS – It didn’t come into My “Branch” of the Family! — Hate it when that happens…
Yeah, this one definitely has a lot of the “Latin” going on!
http://cuteoverload.com/2009/08/27/rabbit-sprout/
K
So… Jelly is picking Auburn to win?
Hi joe, looks like the rabbit is braised and I must say it is not written in english as far as instructions go…
looks like a mystery basket, I know little of cooking with rabbit, so I imagine its like cooking with pork…but I would not know for sure…I know that it is a fatty one especially along the back, there is a lot of back fat, you could try searing it in its own back fat instead of the olive oil, if you can harvest it. Warning Saturated fat!
This one is made using what your mother listed as ingredients and don’t forget you can have more wine than what the recipe calls for if it over reduces.
Braised Rabbit
1 rabbit
1/2 spoon flour (I think you will need more than this)
1/4 cup olive oil (salt and pepper to taste)
1 small dice onion
2 garlic cloves, mashed (I suggest mince)
3 or 4 tomatoes without skin (concasse)
1/2 cup dry white wine
(Preheat oven to 300oF) Clean, portion, (brine), season, dredge rabbit in seasoned flour, and sear in pan with the olive oil, drain off the excess oil, saute onion in tablespoon of oil, with mashed garlic cloves, when caramelized, add diced tomato and pince, then deglaze with white wine, return rabbit to the braising liquid and place in oven, braise until done(USDA says 160oF, but only if you want to eat leather, 150oF would be better, and more moist, I highly suggest you check the meat visually to see if it is cooked and keep in mind it will carry over cook.)
I like the idea of serving it with some kind of starch or carbohydrate like pasta, the tomatoes in the braising liquid will taste nice if seasoned right. Have fun with it bro…
If rabbit is bitter(I’ve never been presented with the opportunity to taste rabbit), try brining it in a brown sugar brine, its about as much brown sugar as you can dissolve in water at above room temperature, its not bad you can add seasoning to the brine too, this is what was done for the pork tenderloin is still have to send to you…
Very sneaky of you Joe, I know Houston is not really know too well as a place with a fully developed cuisine, but it would be great of you to stop by, see if you can get a seat at Albert Roux’s restaurant in Conroe (bah), Pappa’s, or possibly give a cultured taste of the sushi at the sushi bar I worked at. (Learning, learning, learning). Oh the owner made a website ( http://www.hikarisushibar.net/ ) Whoever wrote the menu on the website is insane…skydiver does not have beef on it…and the one marked California is the Hikari Dynamite. I think I should ask the owner about switching his salad to mesclun. 8.45 a box last I checked(this was today, rather yesterday)
Okay I’m done whoreing myself to advertising
Well Joe, later
Joe do you ever factor in the cost of parking to your meals? I could never just go downtown to grab some gelato, I absolutely hate the parking anywhere in the downtown core.
hmm the ingredients are in English but the rest sure ain’t.
I gather that you coat the rabbit in flour, seasoned with salt and pepper, fry in olive oil, then add onions, garlic, .. cook up, then tomatoes add wine..cook for one and a half hours in the oven.
mmm that would go sooo well with pasta.
Jelly looks gorgeous. I am assuming she’s sitting on a duck and that you’re not covering up for her eating said duck and pooping it out 😉
I’m not sure I got everything right, but I did try really, really hard.
1 rabbit
1/2 cup loose flour
1/4 cup olive oil
(salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup only white pee
Cut up the rabbit *unclear*
Prepare result while dancing.
If you have insomnia you may use a glass of wine.
Use bicycle oil, price per euro bygone, or grapes from Burgundy and plums for white wine.
*unclear*
Bake at 300 degrees for an hour and a half.
Good luck cooking this Joe.
Hey Joe,
*giggles* reading the posts…I can see your point in choosing the one you did. I gave up reading them long ago. I sometimes look for familiar names…but I mostly avoid them.
You are lucky your mother writes her’s down. I don’t…my children have to learn standing at my side…and they all have…even my son.
Rabbit
1 Rabbit
1/2 spoon flour
1/4 cup olive oil (salt & pepper to taste)
1 purple chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup dry white wine
Rabbit cut & tossed in flour…cook in pan with olive oil…and brown to medium color. Add onion, garlic yada yada … Were you watching when she would prepare this. I know you said English…I am beginning to think it isn’t the English I speak. Looking forward to hearing what this says. How does your sister do following these kind of directions?
Best to you Joe,
Always,
Cheryl 🙂
Who’s Mel? I’m intrigued…
I just hope that it is a recipe for rabbit (how could anybody eat cute little bunny rabbits?) and that the picture of the cat isn’t actually part of the recipe.
Susan
That poor bunny!
My hat is off to anyone who got that recipe right. I could read the beginning well enough, but then things started to get confusing. Was there Italian and English in there???
You’re welcome to stop by whenever, but I’m sure that you’ll be able to find better accommodations than my mom’s very small 2 bedroom when you’re here in SoCal.
Though if you’re ever stopping by wherever I’m living next you’re more than welcome to stay at my place. Granted that’s probably going to be a one bedroom apartment, nicely decorated of course. You’d have access to a wonderful couch, I hope. Though, I’m certain that you’d be more than comfortable on the, also hopefully, luxurious carpet in a sleeping bag; it’d be like camping indoors. And you’d have access to my wonderful cooking, and nearby dining establishments. I’d rate my future apartment many thousands of stars.
Cody
You ruined my Starga…just kidding.
That was probably the most well written, complimentary spam I have ever seen. I wish some of my spam was like that. I just get Nigerian Princes offering to share immense wealth if I give them a small amount of my own.
It seems suspect.
Hi !
I’m a long-time Stargate fan and I’d like to know something. The Unnamed galaxy where SG1 arrived in 5×01 Enemies, after the explosion of Vorash’s Sun, is full of Replicators.
Does that mean this galaxy is actually the Asgard’s Ida galaxy, or simply the replicators extend their invasion to several galaxies ?
Thanks for the answer.
Hey Joe,
Just in case I might hit the jackpot tonight, How do I get my hands on 1 of those Kino props? And what do you think they’d cost?
Kind regards and a Happy New-Year!.
Angelus
Ah, that brings back fond memories of trying to decipher my grandmother’s letters. Also my mother-in-law’s recipes. Fun times!
And here’s a gratuitous Basenji pic. http://twitpic.com/3llg38
Forget about the gelato. I want Mi’s jacket!!
Happy New Year Joe, your family & Everybody!!!
Brightest Blessings for a great 2011!!
Donna
I know it’s way off topic but I just wanted to give my sympathies for the cancellation of an amazing show!
I was never a big stargate fan, I’d watch a few episodes here and there and enjoyed them, but not until I saw the premiere of SGU would I ever have considered myself a fan. I love the show and am saddened to hear of it’s cancellation, but I’m glad we still got ten episodes left to enjoy.
Because of SGU i’ve gone back and started watching the earlier series’ and found out what I’ve been missing. But not SG1 or Atlantis can top my love for Universe. It just feels like more of a personal story. Love the characters, love the stories, love the ship.
Who knows maybe the next ten episodes will up the ratings, maybe sell some dvds, and maybe bring an amazing show back!
Cheers
Okay, I tried, and here’s my interpretation of the recipe:
Put recipe away, jump in car, go to Re-Fuel, and order the rabbit.
das
Sheesh! I only come here to look at the pug pictures anyway. As for your mother recipe, try to read any written essays by today’s students.Try to correct a couple of hand written high school tests. Or to decipher my doctor’s written prescriptions. Then you’ll have reason to complain.
Now, can I complain about you and others ruining my Stargate?
No? Okaaay. Nice dog pics.
LOL! 😀 having fun reading all the translations of the recipe. 🙂
Awwww…Jelly looks wonderful! She’s such a sweet baby girl! I can’t help notice the doggie diapers. 😉 Does Jelly wear those? Is she having accidents? How is she recovering?
1/2 cup oky white oves?
the last number is 1 1/2 😀
@ jan riss – very funny! 😆
Joe, you should pick the funniest interpretation too.
Joe, on your road trip, you are more than welcome to stop by my house down here in Texas and spend as much time as you like with me. That would be fun! I have a nice guest bedroom with it’s own bath. I must warn you that since my neighbor across the street put up a 160,000 watt outdoor light, the room never reeaaalllly gets dark at night. But if it bothers you, we can nail up some dark bedsheets over that open arch in the window.
Maybe I should warn you about some other minor things too. I need new carpet, but since I have that crazy beagle Maggie, I’ve been kinda waiting for her to stop “forgetting” she is not suppose to pee in the house. But if I know when you are coming, I will carefully check the carpet and do some “spot” cleaning. Also, since the carpet is 21 years old now, it has some pretty big wrinkles in it. If you shuffle your feet when you walk, that could be a problem. I wouldn’t want to see you trip over a wrinkle. I kinda like having the wrinkles because it is so sweet seeing my little crazy beagle lay her head on one like a pillow and nap. And maybe you could help me figure out why she likes to dig holes in the carpet and pull it away from the walls. If I could figure that out – I’d be a rich girl!! People would pay for that information, I’m sure!
What time of year are you coming? I ask because my crazy beagle chewed all the screens off the windows, so we won’t be able to open any windows while you are here. Flies and bugs get in. I don’t like flies and bugs! I tend to wait for it to get really hot in the house before I turn on the air-conditioner, and really cold before I turn on the heat. (That costs money to run, you know.)
I’m sure since I have a dedicated guest bedroom you think my house is real big. Well, its not. It is a 2 bedroom house almost 1,200 square feet. I bet your entryway is bigger than that, right? But it is nice and cozy. I will either wash or take off the blankets protecting the couch while you are here. I’ll just pray Maggie doesn’t carry off the couch pillows or start chewing on the cushions before you leave. (Maybe you could help me keep an eye on her.)
I am a great cook! After I fill you up on one of my fantastic casseroles, there is always nice places to go out to eat. I’ve told you before they built a Chili’s nearby. Maybe we could go there and you could order Carl’s favorite dinner. That way I could finally find out what it is. Other than that, we have a KFC (hey! lets get a double down and split it!), a McDonald’s, Taco Bueno, Pizza Hutt, and lots of others. Maybe you would like to visit the neighborhood liquor store since you seem to be a heavy drinker. I could grill outside in the backyard for you, but that is a lot of work. First I would have to scoop poop, and fill in all the holes my beagle digs outside. By the way, you don’t mind dogs that howl, do you?
Anyway Joe, come on down!! You are more than welcome!! (Do you like to paint the inside of houses? Just asking.)
Lesley
Happy New Year, Joe, Mom and Sis. And to everyone here on the blog!
Elminster
Hi Mr M!
Happy New Year!!
RE: Mama Mallozzi’s “recipe”….while at first glance this may appear to be a simple “recipe” with :
1 rabbit
1/2 spoon flour
1/4 cup olive oil (salt and pepper to taste)
1 small chopped onion
2 garlic cloves
3 or 4 tomatoes without skin
1/2 cup dry white wine
The latter part is as follows:
Rabbit cut e jezzetticci clevolo e nuettolo a colore Prefoui well to eplis (3-d-4 cloves) Olio Oli Olive. Jejeoucciou forte uno fo di rosommoeiou uu bucclieu di vivs Uu vuvvlio do foriiuu per errosailolo objo meeterici cijolle e oplio obfp
Vius bieuco e uu fo di joucoobio
Cuciulo ol foru o seille Aufe (ol forue e 300 smifire) cogesto el fouroe o quorn 2 ore olle stufe 1hr 1/12
.
.
.
.
.
Now at first glance this may appear to be “Italian” gobbledy-goop…it is in fact a really smart cipher.
We all know Mama Mallozzi is a huge Maeve Binchy fan….(Circle of Friends being her favourite novel) By using the well know “Maeve Binchy Code Cracker”
– every second letter refers to every third word in that book – it seems that Mama Mallozzi has actually pitched a whole episode of Stargate Universe by herself….
Use the Cipher Code to figure out this spell-binding pitch. I did….gotta say….never say THAT coming re: Rush and you know who….who’d a thunk it? Well done Mama Mallozzi on a very entertaining pitch.
; )
S’n’T
HAPPY NEW YEAR ALL!!!!
Dear Mallozzi-san,
I’m usually not leaving a comment on your blog, nevertheless I enjoy reading it pretty much. Especially when you blog about your Japan trip or about Behind-the-Scenes of Stargate or about your doggies or… well, about a lot of things.
Thank you very much for brighten my day with your witty humor and daily adventures. No, seriously. Not joking.
I wish you a great start into 2011, fun and success with your future plans. And as someone who enjoyed Stargate from the beginning to now (yes, including SGU), a big thank you to you and all the people who made SG-1, SGA and SGU come alive.
Happy New Year! Akemashite omedetou gozaimasu!
@Shirt n’ Tie and jan riss: Excellent!
Haven’t been around in a couple of days, my daughter and hubby went back to “the England” on Wednesday and I made the HUGE mistake of taking Elway to the airport with me to drop them off. He’d gone a little over 5 months without seizures, and by Wednesday night, we were in deep trouble and back at the ER. He’s done this before when we travel, but I guess I got too confident since he was doing so well. He spent Wednesday night at the ER and all yesterday at his regular vet (only one more seizure yesterday) and then I brought him home. When we were leaving our vet’s office, I noticed he had a slight limp in his left front leg, but didn’t think too much of it since he’d had a ton of diazepam and is usually a bit “off” after these things. By 8:00 last night, I took him to the ER to have his IV catheter removed because his leg was starting to swell and he was in obvoius pain. We came home, but by 4:30 a.m. (today) I was back at the ER with my poor guy. His leg was huge, he was not bearing any weight on it, and I thought maybe he’d fractured something whilst seizing. No fractures, but a bad case of phlebitis/cellulitis from the IV catheter, so now it’s antibiotics, pain pills, anti-inflamatories, hydrotherapy, compresses, massage, the works. He’s feeling a little better this afternoon 🙂
Happy New Year, all!
And Joe, thanks for another entertaining year on here, it’s always (ok, mostly) fun.
Hey Joe
I’m having Porchetta for supper. Smells good, however, it seems to me to be nothing more than rolled pork roast I coulda got for half the price without the fancy red sauce. I’ll let you know if that fancy red sauce was worth it… 🙂
Elminster
It’s 2011 here. Happy new year, Joe!
Happy New Year to all the folks who so often brighten my day!
Happy New Year to you! : )
Joe, You pronounce an best blog post. I very much similar your grammar pronunciations, too.
Well, if you happen to be near Olive Branch, MS…you can have my son’s room. We just repainted and bought a new bed last year, so it’s very blue/comfy. 😀 Do you like cats?
What a day! I bought a new car! It’s a small/dinky car with good gas mileage (since I’m driving around 300 miles per week).
However, we paid cash!!!! No, car payment!!!
So I’m at the dealership freaking over writing this huge check and my hubby stays cool/calm. Then we leave to order him new eye glasses at the mall and he is freaking out! When I point all of this out to him, he says “Well I was expecting to pay that much for a car but glasses are more expensive than I thought.” 🙄
Anyway, I’m enjoying everyone’s comments on your mom’s recipe.
Deni: hugs to Elway!
Hmmmm. Absinthe. I think it’s making my tongue swell. 😛
Anyways…I bought a bottle of Absente (I avoided Lucid because it supposedly has a higher concentration of wormwood). I have the absinthe spoon, the sugar cube, the water…I prepared my glass. Yeah…it made my tongue go numb. 😛 I suspect it’s the anise. It reminds me vaguely of Sambuca. Jury is still out (I like straight Sambuca a bit better). I haven’t started to see things yet, but I suspect I won’t. I’m taking this one very easy…lest Diogenes takes advantage of me. 😉
Sparrowhawk will get the reference.
das
Okay…now it’s starting to get warm…
And I still can’t feel my tongue.
😛
das
@ Deni – Hugs to Elway, and YOU! But I can on-up you…
Mr. Das was taken to the ER today with chest pains. He’s home, and okay (it may have been anxiety, too much coffee, or an unknown underlying condition that he should get further testing for). The kicker? He has no health insurance, and our income is juuuust above the assistance limit. That’s one urgent care visit, an ambulance ride, the ER, the docs, the lab work, the everything…and dammit – NO FREAKIN’ INSURANCE!
Ergo, the absinthe. 😛
das
That was one-up. Obviously, this green fairy is messing with my ninja spelling skills. 😛
das
@das: Sorry to hear about Mr. Das, but glad he’s okay. I don’t envy the no insurance though. While my husband had Cobra insurance for his surgery back in November, we still owe the various entities involved a large sum of money. Being in the hospital for a week will do that. And the kicker is: Right now, he’s UNEMPLOYED, and we were a one income household. So, if anyone needs a desktop support manager, he would love to talk with them. We’re doing okay for the moment though.
@ Deni & Elway, sending good thoughts and prayers your way! Are you having to deal with this completely on your own, since hubby & daughter are in England? Hope Elly boy’s system is able to settle down so you both can sleep!
@ Das & Mr. Das, sending the same your way also. Sounds like stress is also affecting Mr. Das, too. Hoping for better and peaceful circumstances all around. You both deserve it!
Merry New Year!
To Joe, Joe’s Mamma, Sis, Jelly, Maximus, Bubba, and Lulu,
and Everyone here. I enjoy everybody’s stories and the time they take to tell them, whether it’s a good day or not.
////\\\\////\\\\////\\\\////\\\\////\\\\
Jelly! I want to give her a big hug. What a trooper. She does have that quizical “Daddy???” look on her face, though. Sweet thing…
Let us know how that “Hasenpfeffer!” turned out. During the meat shortage of WWII, my grandfather raised rabbits to help feed the family. Mom says they weren’t allowed to touch them, let alone make pets of them, because sooner or later… Gran still made rabbit dinners, similar to Mamma Mallozzi’s recipe, when we grandkids came along. I thought it tasted great then. She also fixed squirrel on occasion. (Yep, we were city people and ate squirrel.)
When you’re a kid and don’t know any better, other than you’d better clean your plate if you want any dessert, you eat what’s in front of you. So, we ate — and liked — liver and onions, chicken livers, and spinach. We had family friends of different nationalities, so different food wasn’t a bad thing.
Now that I know better– 😀 — I do not like liver & onions, chicken livers, cooked spinach on its lonesome (fresh or in pasta is OK), “runny babbit” or squirrel… Or mako shark. 😛 Sassy Dad still likes the above, including pickled pig’s feet, even though my Mom’s mother isn’t here to share them with him anymore.
While my brother no longer likes any of the above either, he still gives the street vendors in Taiwan (where sister-in-law is from) a pleasant surprise. He will eat nearly anything they save back for him, except for chicken feet soup. He says that, in addition to there being no meat on them, he can’t get past the sight of them. “It’s like their claws are still curled in defiance,” he says.
Bro, SIL, and bouncing baby nephew are there now, for their annual New Year’s visit. It’s a big one this year, Taiwan’s 100th anniversary, and my nephew’s first visit and international plane trip. At 8 months old, we were kind of concerned how he’d fare. Hah! He giggled and laughed most of the way through the 24-hour journey, flirting with the stewardesses. “He’s a ladies man already,” my brother said. “He had the flight attendants wrapped around his little finger.”
Baby nephew worked some magic at Narita airport in Japan when they were catching a connecting flight. They got to go through a shorter line at the security checkpoint, for those with children. With that big grin, he’s such a charmer. He’s almost Baby New Year personified. 😀
Have a good New Year’s Eve, All!
Here’s to wishing us all a Happy and Healthy 2011.
@ Lisa R & for the love of Beckett – Thanks! I wish life would be somewhat normal…but lately it’s been just one unexpected thing after another (I don’t blab about everything here). The problem is mostly with me – I hate loose ends, and debt is a loose end. I usually pay off my credit cards each month, so the thought of maybe taking years to pay off this one thing just freaks me out! You should have seen me when I had car payments. 😛 It’s bad enough having a mortgage – there’s not even a light at the end of the tunnel there – so this is just one more thing now that’s going to be hanging over my head. Most people just roll with it, but there’s this thing in me that freaks the hell out knowing that I owe money. God, I hate it.
das
*tries to decipher the recipe. goes cross-eyed*
the next time someone tells me my handwriting is bad, i’m pointing to that.
no offense to your mother.
o0o0o something I can get my detective skills working on. Not for nothing have I read most of Miss Agatha Christie’s literary scribblings. It’s become an addictive habit thaat is endlessly fuelled by those lovely tv type people in england who think they can make the ‘definitive’ Miss Marple or Hercule Poirot film. Of course, none of the offerings ever match my imagination, but it’s still fun watching. But I digress. Your Mother’s recipe is somewhat of a challenge and I my skills with the Italian language can be written about on a postage stamp – with a 4″ paint brush. However, I love cooking, so here is my attempt at deciphering the recipe. My secret?? Well if you could see my dad’s handwriting you would understand.
Here goes:-
1 rabbit
1 spoon flour (as this is the thickening agent use plain flour, not self-raising; I would also suggest the measure is a tablespoon)
1/4 cup olive oil Salt & Pepper to taste
1 small chopped onion
1 garlic clove (I suggested taking to outer skin off & using a crusher, or finely slicing the clove)
1/2 cup dry white wine.
As for the method well I would suggested cutting all the meat off, then in a heavy based saucepan, gently heat half the measure of oil & brown off the meat. Transfer to a casserole dish; using the other measure of oil, sauté the onion & garlic, also transfer to the casserole & add the wine & salt & pepper.
I see the figures 300 and 1 1/2 hours, so the casserole needs to be in the oven for 300 degrees for 1 1/2 hours. I am unsure as to the temperature range (Fahrenheit or Celsius) used in Canada, but a quick look at the cooker in the kitchen should set you right.
You’re welcome!!
oops I forgot the flour. Mix with the wine before adding to the casserole. I would also suggest stirring the contents of the casserole twice during the cooking time.
Random question… What would happen if on Destiny they used the communication stones and a Tok’ra switched places with a human? Would the Tok’ra stay in it’s original host? Would it transfer bodies and then the human on the other end would appear to have multiple personalities? And would the human transferring into the body of the Tok’ra’s host have access to it’s genetic memories? Or, if only the host and human switched places, would the human and symbiote essentially be blending, (in reference to memories and thoughts, not bodies) ?