Ramblings of Silver Blue

29 Jun

I’m not here for your entertainment…

…you don’t really want to mess with me tonight….

I’m in a weird mood tonight as the rain and storm and lightning passes through the area. It’s been a good day, all things considered. It was the end of our fiscal year, and I had to sit through a butt numbing meeting telling me nothing.

Met up with Coffeemate for Sbux, and realized it’s been a couple months. Was good to chat. Don’t be such a stranger.

…just stop and take a second….

Well, I’ve got a couple recipes to share, just things I can’t indulge in frequently, but are awesome on a “sometimes” basis.

Jalapeño Poppers

24 jalapeño peppers
1 (8-ounce) package cream cheese, softened
2 garlic cloves finely minced
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs beaten with 1 tablespoon milk
1 cup bread crumbs
Vegetable oil for frying

Wearing rubber gloves, cut stems off the jalapeños approximately 1/2-inch from the top. Save the tops. Using a small knife, remove the seeds and membrane.

In a small bowl, blend together the cream cheese, garlic, cilantro, chili powder and shredded cheddar. Fill the inside of the peppers with the cream cheese mixture. Over fill with the cheese and press the top back on each pepper. Wipe off any excess.

Place the flour in a bowl, the egg/milk mixture in another, and the bread crumbs in a third. First dredge the stuffed peppers in flour, second in the egg, and then roll in the bread crumbs, being sure to cover the entire pepper. Place on a baking sheet and refrigerate for 30 minutes.

Heat approximately 2-inches of oil in a deep-fryer or saucepan to 350*F (175*C). When the oil is hot, carefully place 3 or 4 breaded jalapeños at a time in the pan and cook for 1 to 2 minutes, or until golden brown (do not overcook). Drain on paper towels, and keep warm in a 200*F (95*C) oven. Filling is hot! (recipe from here)

…I was fine before you walked into my life…

Had delightful conversation with a Behr today (no, not the paint) about life, the universe & everything. It’s remarkable to find that there are people out there, who chat online, who have their heads on properly. It helped the day pass a bit brighter. Thanks for being my friend (and no, I’m NOT going to break into the Theme from Golden Girls).

I popped in and saw Red Dog Dude this evening, since it’d been a while since we’d seen each other. Other than being overworked, he’s doing ok.

…cos you know it’s over, before it begins…

On my way back down the street, I was stopped by a coworker who hasn’t seen me in several months. The expression of “John? Holy Shit dude! How much weight have you lost?” really made me feel good. 🙂 Just like everyone else; you feel good when the things you work hard for are noticed by others.


1 loaf frozen bread dough
1 1/2 c. spaghetti sauce
1/2 lb. ground mild or hot sausage
1/2 lb. pepperoni
1/2 c. chopped onions
1/2 c. green peppers
1/2 c. mushrooms
1 c. shredded Mozzarella cheese

Thaw frozen bread. Grease cookie sheet. Brown sausage, break up, and drain. Roll out bread to 1/2 inch thick. Lay on cookie sheet. On one half of the bread, in order, place 2/3 cup spaghetti sauce, 1/2 cup cheese, drained sausage, pepperoni, chopped onions, green peppers, mushrooms. Add the remaining 1/2 cup of cheese and 1/3 cup spaghetti sauce.

Take the other half of rolled bread and pull over the ingredients to form a pocket and pinch all edges together tightly. Preheat oven to 400 degrees and bake for 45 minutes or until done. (Ingredients are optional.) Serve with additional sauce on the side for dipping.

(Modified from here)

…keep your drink, just give me the money…

A couple people have written offering me support for the tough times I’ve been going through. Guys (and dolls), that means more to me than you’ll ever know. I know I’m not through all the dark days in my life, but knowing that you are on my side helps keep my spirits up. I’ve also cut out aspartame yet again, just in case it might be the cause of my depression, as it was years ago. So, it’s either Splenda or Sweet-N-Low for me. Fortunately, Sweet-N-Lows what I use in my cawfee, so there won’t be any downsides there. YAY.

I got to talk to RadioMan on his cell tonight, and that was yet another bright spot in my day. I really do appreciate all the friends I have in my life. I’m blessed more than I realize.

…it’s just u + ur hand tonight.

Well, it’s what P!nk says, and who wants to argue with her? LOL.

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