I'm often talking about Television and the programs I watch ... so I thought I'd give you all a bit of a list of what my weekly TV intake is. I believe you'll find it pretty full.
Keep in mind that a lot of the programs I watch during the day while I'm doing housework and stuff on my 'Rest Days' so I'm really not watching 4 or more hours of TV a night. On my rest days, the tv would be on for company or the noise anyway.
Here's 'The List'
How I Met Your Mother
Two and a Half Men
The Big Bang Theory
So You Think You Can Dance
The Good Wife
So You Think You Can Dance
The Vampire Diaries
(Grey's Anatomy is being relegated to watching On Demand)
I know ... I know ... I'm rotting my brain. Although not nearly as bad as if I were watching everything on Hulu, according to the ever beloved Seth McFarlane!! Woot Weet!!!
Anyhow, that's my post for the day ... because I'm sort of lazy like that!
What are some things you can do today because of technology that you couldn't do five years ago? Comstockery Friends Departed Brightest Blessings,
Hollywood is a place where they'll pay you a thousand dollars for a kiss and fifty cents for your soul.
noun: Overzealous censorship of material considered obscene.
After Anthony Comstock (1844-1915), founder of the New York Society for the Suppression of Vice. He crusaded against anything he considered immoral. Nothing escaped his wrath -- even anatomy textbooks for medical students and the draping of mannequins in public view in shop windows were obscene to him. He lobbied for laws against mailing any material that could be perceived as promoting immorality.
He was appointed postal inspector and he seized books, postcards, and other materials by the boatload. He boasted that he had arrested more than 3,000 people and driven more than 15 to suicide. George Bernard Shaw coined the word comstockery after him when he attacked the American production of Shaw's play "Mrs. Warren's Profession".
"The language and thought police are hardly some Orwellian invention; America has been unusually susceptible to plagues of Comstockery and self-righteous tomfoolery."
They are all gone into the world of light!
And I alone sit ling'ring here;
Their very memory is fair and bright,
And my sad thoughts doth clear.
It glows and glitters in my cloudy breast,
Like stars upon some gloomy grove,
Or those faint beams in which this hill is drest
After the sun's remove.
I see them walking in an air of glory,
Whose light doth trample on my days:
My days, which are at best but dull and hoary,
Mere glimmering and decays.
O holy Hope! and high Humility,
High as the heavens above!
These are your walks, and you have show'd them me,
To kindle my cold love.
Dear, beauteous Death! the jewel of the Just,
Shining nowhere, but in the dark;
What mysteries do lie beyond thy dust,
Could man outlook that mark!
He that hath found some fledg'd bird's nest may know,
At first sight, if the bird be flown;
But what fair well or grove he sings in now,
That is to him unknown.
And yet as Angels in some brighter dreams
Call to the soul, when man doth sleep:
So some strange thoughts transcend our wonted themes,
And into glory peep.
If a star were confin'd into a tomb,
Her captive flames must needs burn there;
But when the hand that lock'd her up gives room,
She'll shine through all the sphere.
O Father of eternal life, and all
Created glories under Thee!
Resume Thy spirit from this world of thrall
Into true liberty.
Either disperse these mists, which blot and fill
My perspective still as they pass:
Or else remove me hence unto that hill,
Where I shall need no glass.
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar
Special equipment: Heavy extra-large wide ovenproof pot
Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.
What are some things you can do today because of technology that you couldn't do five years ago?