The main dish or the diner?

I caught a segment of the show "I Was Bitten" the other night, on the Discovery Channel, that really churned my stomach.  This  kid just got mauled by mosquito bites while he was visiting Costa Rica.  Most of the bites had apparently healed by the time he returned to the states except for two big lumps swelling on the bottom of his legs.  These two "lumps" were actually "warble pores" for bot fly larva. The female human bot fly will lay her eggs on mosquitos, which enter the skin after the human has been bitten. The rodent bot fly will lay their eggs on the grass at the entrance of rabbit holes which will  attach to the hairs of a rodent as it passes by. 
I have always had a curious fascination with insects, especially edible (these are apparently edible) insects, but these flesh eating aliens are a scifi nightmare!  The little nibblers leave tunnel like holes on the surface of the infested creature (I was looking at a infested squirrel) and will burrow and eat until it matures and crawls back out.  Unfortunatly most doctors in the United States are not familiar with human infestations of the bot fly so patients usually are treated for abscess infections which just enables the grub munching inside. 
The kid finally found out what he had (as it moved around under his skin) and used a tweezers to pull the plump sucker out after smothering it by covering the warble pore with vasoline.  I don't know about you, but it makes me hungry for some sauteed grubs!!

As much as I love to eat out it really scares me to think of what I am eating when I do so.  I can't count how many executive chefs (trained professionals mind you) that have sliced their finger on the show "CHOPPED" and still continue cooking and then have the adacity to try and serve the bloody food!  If this is the attitude of an executive chef I can only dread what is in the food at the local hole in the wall down the street.  Are smaller restaurants more cautious (more common sense savy) in the kitchen? 

What I Am Reading

I must have silence!

UPDATE: I am still within the first 100 pages.  I am trying to read this book very carefully so I don't miss something in the style and word choice.  I am glad that I have the version that explains the terms of eighteenth century language.  I recommend reading this book with a dictionary at hand.  Right now, where I am reading,  the words drip suduction and promise of future scandals and love affairs....yummy!

January 12, 2010
I finally finished the last 100 pages of this book last night, or this morning rather, around 3:00 (using a flashlight so that I didn't disturb Luke).  The end calculated a perfect fairy tale ending.  I was in love with the perfect rolling hills of drama that were maintained until the final pages, which smoothed out into every romantic minded readers wishful thoughts of happiness and tranquility for all.  I will be reading this again in a month less than six.  

I have to stop watching MAN VS FOOD so late at night when I am drinking brandied apple cidars!  The places he visits makes me so hungry.  I bought a $2.00 bag of breaded mac & cheese bites on a buzzed (and HUNGRY ) whim for friends that were coming over, I mean who doesnt like mac & cheese?? After destroying the bag I told myself that I would never eat mac & cheese again, but then Adam Richman has to go to a restaurant in Florida that serves mac & cheese on a Philly style beef and cheese (with everything else that the deep frier can hold) and mmmmmmmm....looks so good!  Why do I love fried food so much?? I blame my parents for taking me out every friday night for the local fish fry :)

Amanda's Cook Book

Who ever said that meat loaf had to be boring?





Hot Oriental Shrimp Salad over Wilted Greens
Ingredients:
1 sliced yellow pepper
1 small-medium carrot thinly sliced
1 parsnip thinly sliced
1 avocado sliced
1 roma tomato chopped
1/2 red onion diced
2 jalapeño seeded and sliced into rings
juice of half a lemon
several pinches of sea salt
pepper
2 tsp. sesame oil
2 tbsp. rhine wine or any white wine
2 tsp. rice vinegar
1 clove of garlic sliced
15-20 shrimp butterflied
4 decent handfuls of mixed greens
Directions:
Add a dollop of olive oil to a pan over medium heat.  Sautee red onion, garlic, carrot, and parsnip for 3-4 minutes are until carrots and parsnips are tender.  Add sliced jalapenos, lemon juice, and a pinch of sea salt, sautee for 2 minutes then add yellow pepper, sesame oil, vinegar, wine, and a pinch of sea salt. Let cook for another 2 minutes then add tomatoes and shrimp with a pinch of salt.  Let cook until shrimp are butterflied then add to a heaping mound (one good handful) of mixed greens.  Top with three slices of cold advocado and a sprinkling of pepper.
Makes 4 servings.
Pair with a soft Pinot Grigio.

Jabba and his eskimo jacket

Jabba's Christmas spirit

Jabba is not happy about his outfit!

Jabba

Christmas Gifts

The gift that Papa Larry made for Luke and I was awesome!  I love it when people create gifts from pure talent and craftsmanship!