Baxter Bark Twice

Do as I say, never as I do

Posts Tagged ‘punny stuff’

It’s Friday at 2 p.m…

Posted by AllieB on August 6, 2010

…which means the only program open on my work computer is Google Chrome.

Deep Thoughts by Jack Handy are amazing in their obscurity. They’re especially amazing on Friday afternoons at 2 p.m.

“Probably to a shark about the funniest thing there is is a wounded seal, trying to swim to shore, because WHERE DOES HE THINK HE’S GOING?”

“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.”

“People think it would be fun to be a bird because you could fly. But they forget the negative side, which is the preening.”

Read more…

They kill me! Every time – every single time!

Dedicated to Sister Pantalones: because you love Deep Thoughts.

Posted in Arbitrary | Tagged: , | 1 Comment »

Morzo, please

Posted by AllieB on July 27, 2010

When it’s time for Supper Club, chances are I’m in charge of the wine.

While I have very little experience in the kitchen,  now that I am something an adult I believe it’s important to have an arsenal of “go-to dishes” that one feels confident will turn out well and can be proudly served to others.

I’m still working on the appetizer, main course and dessert part of said arsenal, but this recipe, in all of its simplicity, is completely delicious. It’s super light and is a great complement to red meat – kabobs in particular…or, add in more veggies and some sliced chicken and it could be a nice main course for lunch…I’m guessing – I’ve certainly never tried.

Pine Nut and Lemon Orzo

Serve this dish at room temperature or chilled.** If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving. Yield: 12 servings.


  • 4  cups  uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
  • 3/4  cup  fresh lemon juice (about 4 medium lemons)
  • 1  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 3  tablespoons  extravirgin olive oil
  • 3/4  cup  chopped fresh flat-leaf parsley
  • 1/2  cup  pine nuts, toasted


Cook pasta according to package directions. Drain into collander.

In the same saucepan used to cook orzo, heat olive oil and add pine nuts. Cook until golden; about five minutes. Add parsley. Then add orzo back into pan, tossing with lemon juice and salt and pepper.

**Notes from Allibert: I find this dish is best served slightly warm or at room temperature. Also, either parsley or basil can be used – whichever you have on hand.

Source: from the kitchen of Allibert’s mom – she combined various recipes and came up with this combo; I goog’ed the crap out of it and came up with nothing…

Morzo, please…GET IT?!

From: The Food Network

Posted in Food & Drink | Tagged: , , , | 1 Comment »