Matt Rutherford is the first person to solo, nonstop circumnavigate both North America & South America! He sailed over the Chesapeake Bay Bridge Tunnel at 10:48 EST this morning, crossing his original track and completing his challenge!
Matt’s plan is still to make his first landfall this Saturday the 21st of April at noon in Annapolis. Anyone and everyone is invited to help welcome him home.
Congratulations to Matt!
More at my other blog "Whatever Floats Your Boat"
Mostly candid snapshots, taken leisurely, in and around the Historic Olde Towne Section of Portsmouth, Virginia, sprinkled with news of events and other happenings. Running behind in my posts, so check the links on the sidebar > Thanks for stopping by.
Wednesday, April 18, 2012
Wednesday, March 28, 2012
New Blog in Olde Towne !
Be sure to check out the new blog by Joe Elder >
Olde Towne Portsmouth - Virginia's Quaint Historic Seaport for news and updates about Olde Towne's friendly and unique businesses and services. Lots of links for all the businesses for your convenience.
Olde Towne Portsmouth - Virginia's Quaint Historic Seaport for news and updates about Olde Towne's friendly and unique businesses and services. Lots of links for all the businesses for your convenience.
The Olde Towne experience has been treasured by visitors the world over-an opportunity to shop our fine antique shops, visit our galleries and unique specialty stores, enjoy excellent dining, both indoors and out in one of our many fine restaurants and pubs. Discover all of the magic yourself.
Discover Olde Towne Portsmouth!
Discover Olde Towne Portsmouth!
Shop, Dine and Experience Olde Towne Portsmouth and discover its magic for yourself by visiting us soon!
Monday, February 20, 2012
Tribute and links to J.C. Waters and the Spirit of Independence
Click on title to sail you over to other blog.
Friday, January 27, 2012
Nordalini's Pizza
Not a good pic. Shot with my bike cam.
I thought I'd share another secret recipe.
Nordalini’s Pizza
Ingredients:
- ½ lb. Chopped Italian Sausage
- 1 (8 oz.) can Tomato sauce
- 1 medium chopped Onion
- 1 clove chopped Garlic
- ½ teaspoon dried Basil Leaves
- ½ teaspoon dried Oregano Leaves
- ¼ teaspoon ground Black Pepper
- One medium Bell Pepper, chopped
- 1 cup shredded Mozzarella Cheese
- 1 cup shredded Provalone Cheese
- ½ cup crumbled Feta Cheese
- 1 cup shredded Cheddar Cheese
- ½ cup Broiled Mushrooms
- ½ cup Sliced Black Olives
- Pizza Dough (recipe below)
Cook and stir sausage until light brown; drain. Mix in tomato sauce, onion, garlic, basil, oregano and pepper.
Prepare Dough.
Ingredients:
- 2 packages Fleischmann's Active Dry Yeast
- ¾ cup Warm Water
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 2 tablespoons Olive Oil
- 2 cups All-Purpose Flour
- ¼ cup Wheat Germ
- ¼ cup Corn Meal
- 2 tablespoons Italian Seasoning (Oregano & Basil)
- Dissolve yeast in warm water. Stir in sugar, salt, , seasoning, oil and 1 cup of flour. Gradually add the rest of the flour, as necessary, to prevent sticking. Turn onto well-floured surface. Knead until smooth and elastic (about five minutes). Divide dough into halves. Pat each half into a ten-inch circle on a lightly-greased cookie sheet or pizza pan, lightly dusted with cornmeal. Bake four minutes in a very hot oven. Remove from oven, spread with sauce. Sprinkle sausage, green pepper, onion and cheeses, except Feta and Cheddar, which is added when pie is removed from oven. Bake in 425 degree oven until cheese is bubbly and crust is brown. Remove from oven and sprinkle with shredded Cheddar and Feta cheeses. Let cool a few minutes before slicing.
*Alternate dough preparation: Rub Olive Oil in bowl. Roll Ball of dough in bowl to coat. Let rise thirty minutes. Punch down and spread on a large round pizza pan, rolling up the edges. - ( photos to follow later )
http://www.flickr.com/photos/oldetownephotos/8462952085/
Thursday, November 17, 2011
Statsraad Lehmkuhl Departing
See previous post previous post for more info. Click on picture or here for images in my Flickr Album .
Saturday, July 16, 2011
Family Secret Barbeque Recipe
This is for my faithful followers only. I figured I can't take it with me ( well I could, but why would I? Barbeque Heaven is in North Carolina ), so, like my photos, I thought I'd share one of my most prized secrets.
Nordan Family Secret NC BBQ Recipe
This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
--------------------------------------------------------
BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS Instant Tea Mix *new ingredient added as per email from Steven Raichlen of BBQU. See link at bottom.
Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
----------------------------------------
BBQ SAUCE
1 lb. Bacon, finely chopped
1/2 tsp Sweet Basil
2 ea. Bay Leaves
1/4 cup Bell Pepper, chopped
2 TBS Butter, unsalted
1/4 tsp Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp Chili Powder
6 oz. Coca-Cola
1 can Condensed Beef Broth
1 TBS Coriander, ground
1/8 tsp Cumin, ground
2 tsp Curry Powder
1/4 cup Dark Brown Sugar
3 TBS Garlic, minced
3 TBS Ginger, crystallized
1 TBS Sugar, granulated
1/4 cup Honey
6 TBS Lemon Juice
1 TBS Lemon Peel, grated
2 TBS Molasses
1 TBS Dry Mustard
1 TBS Olive Oil
1/4 cup Onion, chopped
1 cup Orange Juice
1 tsp Dry Oregano
2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Ground Sage
1 tsp Sea Salt
1/2 tsp Savory, ground
1 TBS Sesame Oil
2 TBS Soy Sauce
1/4 tsp Tabasco Sauce
1/4 tsp Dry Thyme
1 can Plum Tomatoes, crushed
1 can Tomato Sauce or a cup of ketchup
2 TBS Vegetable Oil
3 TBS Red Wine Vinegar
3 TBS White Wine Vinegar
2 TBS Worchestershire Sauce
-----------------------------------------------------------
Procedure:
Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).
Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
--------------------------------------------
Technique :
Soak hickory chips in apple juice for 6 hours. Drain.
Place chips over hot coals in a covered grill.
If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.
Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.
*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.
You hearty folks can add Bourbon as necessary.
* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html
Simple Coleslaw Recipe:
3 cups Finely Shredded Cabbage
1 cup Diced Apple
1/2 cup Shredded carrots
1/2 ts Black Pepper
1/4 cup Pickle Relish
2 TB Chopped Onion
2 TB Lemon Juice
3 ts Oil
1 cup Diced Cucumber
2/3 cup Mayonnaise
1/2 TB Vinegar
1/2 ts Salt
1/8 ts Sugar
I purchased my smoker at Wal-Mart, but here are some better ones >
http://www.outdoorlivingshowroom.com/chargriller_m1217.html
Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.
edited Jan 10, 2014
New toy >
Details later.
Nordan Family Secret NC BBQ Recipe
This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
--------------------------------------------------------
BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS Instant Tea Mix *new ingredient added as per email from Steven Raichlen of BBQU. See link at bottom.
Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
----------------------------------------
BBQ SAUCE
1 lb. Bacon, finely chopped
1/2 tsp Sweet Basil
2 ea. Bay Leaves
1/4 cup Bell Pepper, chopped
2 TBS Butter, unsalted
1/4 tsp Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp Chili Powder
6 oz. Coca-Cola
1 can Condensed Beef Broth
1 TBS Coriander, ground
1/8 tsp Cumin, ground
2 tsp Curry Powder
1/4 cup Dark Brown Sugar
3 TBS Garlic, minced
3 TBS Ginger, crystallized
1 TBS Sugar, granulated
1/4 cup Honey
6 TBS Lemon Juice
1 TBS Lemon Peel, grated
2 TBS Molasses
1 TBS Dry Mustard
1 TBS Olive Oil
1/4 cup Onion, chopped
1 cup Orange Juice
1 tsp Dry Oregano
2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Ground Sage
1 tsp Sea Salt
1/2 tsp Savory, ground
1 TBS Sesame Oil
2 TBS Soy Sauce
1/4 tsp Tabasco Sauce
1/4 tsp Dry Thyme
1 can Plum Tomatoes, crushed
1 can Tomato Sauce or a cup of ketchup
2 TBS Vegetable Oil
3 TBS Red Wine Vinegar
3 TBS White Wine Vinegar
2 TBS Worchestershire Sauce
-----------------------------------------------------------
Procedure:
Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).
Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
--------------------------------------------
Technique :
Soak hickory chips in apple juice for 6 hours. Drain.
Place chips over hot coals in a covered grill.
If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.
Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.
*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.
You hearty folks can add Bourbon as necessary.
* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html
Carolina-Style Pulled Pork Barbeque
Simple Coleslaw Recipe:
3 cups Finely Shredded Cabbage
1 cup Diced Apple
1/2 cup Shredded carrots
1/2 ts Black Pepper
1/4 cup Pickle Relish
2 TB Chopped Onion
2 TB Lemon Juice
3 ts Oil
1 cup Diced Cucumber
2/3 cup Mayonnaise
1/2 TB Vinegar
1/2 ts Salt
1/8 ts Sugar
I purchased my smoker at Wal-Mart, but here are some better ones >
http://www.outdoorlivingshowroom.com/chargriller_m1217.html
Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.
edited Jan 10, 2014
New toy >
Details later.
Same ingredients and technique, different appliance.
Check out this great Forum I stumbled across:
http://www.kamadoguru.com/
Tuesday, June 28, 2011
REWARD - NIKON D70
REWARD for information leading to the arrest and conviction to the perpetrator that smashed my car window and helped himself to my NIKON D70 camera and GLOCK 23 hand gun. I was 20 feet away but too late. I'll probably never see them again but I'm posting this because it's linked to the Internet and may turn up something. I had all the evidence I needed (pawnshop, Craig's List), but the PD didn't put the pieces together until it was too late, and the perps got away. The serial numbers are as follows: Nikon DSLR70, ser. no. 3100354, lens: 18-70 mm f3.5-4.5G AF-S DX Zoom-Nikkor, ser. no. 2246656. Glock 23, 40 cal. ser. no. GCE 964.
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