HEY, HO! LET’S GO!!
Happy birthday to Jeffry Ross Hyman… That’d be JOEY RAMONE to you!! Born this May 19, 1951 and very sadly lost to lymphoma on April 15, 2001.
Celebrate his legacy with The Ramones with this awesome full concert blitzkrieg from 1978! Hey Ho, Let’s Go… ONE, TWO, THREE, FOUR!!!!!!!!!
HEY, HO! LET’S GO!!
R.I.P. Ian Curtis, of Joy Division, who sadly took his own life 33 years ago today on the eve of their first US tour…
“Time Enough At Last” (1959)
- Rod Serling…
- Burgess Meredith…
- Twilight Zone…
…It really doesn’t get much better than this. :)
“Once in a Lifetime” (actually 61 times in his lifetime so far…)
Happy Birthday to David Byrne, of The Taking Heads!!
Actual ride, front left seat point of view video for Cedar Point’s new Gatekeeper - un-be-lievable. I cannot wait. I dropped Noah off this week (he’s working there this summer) and got to see it in person, but the park wasn’t open yet. Wow. :)
You can see a POV video from the right side here:
Spring is finally here in Southwest Michigan. Ahhhhhhhhh….
gardeningvictory asked: You always grow some crazy peppers that I haven't mustered up to try yet, I like spicy, but have yet to try habanero or ghost peppers. Do you can your salsa? That's my next step.
I like spicy stuff too, but really aim for flavor, so I don’t make/grow things just to get insane heat. I don’t like having stuff so hot you can’t eat it. The ghost peppers (and Trinidad Scorpion peppers this year) are partly grown because it’s fun saying you have super hot peppers in your garden. The super hot peppers are harder to germinate and take a LOT longer to grow, but I think they’ve been worth it. But, I’ve actually found that when I make my hotter salsas, I can put 4-5 of ghosts or super hot peppers in there, along with tons of other different peppers and end up with really tasty salsas. I usually post pictures of the pepper mixes I am putting into each batch. I like to have a big variety. I definitely made some crazy salsas last year, but they are all very edible and delicious. Last year was really good for my garden, with the hot Michigan weather. I ended up making ~26 gallons of salsa. I canned 12 two gallon batches and froze the last one (it gets watery but tastes fresh).
I do can a lot of my salsa, using a simple boiling water canning system and it’s really easy. I think it cost about $25 from Wal Mart. If you are going to get into that, you can find all kinds of info on YouTube, but I’d also be happy to share any tips I can. :)