Sunday, September 27, 2009


Entrecard has beeN somewhat productive for driving traffic to my blogs but it has also been a pain in the rear.

A person can spend more time dropping than he does doing real productive work. They have been ok up to now with the way they handled paid ads allowing each site to decide to have them or not.

They have driven the last nail in their coffin by telling me that 15% of all ads will be paid on my site unless I pay them $50 fee.

It is my site and I can do it cheaper that paying them $50. I CAN DO IT BY DUMPING THEM AND ENCOURAGING EVERYONE ELSE TO DO SO. MAYBE THEY WILL RETHINK.


Saturday, September 19, 2009

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Willy found this recipe and believes it would be good for tailgating - try it out and let Willy know.
10-4 Willy
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce  


  1. 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
  2. 2 teaspoons coarse grind black pepper
  3. 3/4 teaspoon salt
  4. 3/4 teaspoon sweet paprika
  5. 2 cloves garlic, minced
    Dipping Sauce:
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
  5. 1/2 cup dry white wine
  6. 2 tablespoons tomato paste
  7. 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
  8. 1 cup ready-to-serve beef broth
  9. 2 teaspoons cornstarch


  1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
  2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
  3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Monday, September 7, 2009

Successful Tailgating!

Willy has found the formula for successful tailgating!

  • Good Spot - War Memorial Stadium
  • Good equipment - Weber Grill - good chairs - satellite dish - flat screen - covered area
  • Good friends - not just those that want the beverage you furnish - but those that bring to share
  • Good beverages - ice tea - water - cola and that other stuff that folks drink
If you don't have most of these - Willy finds that it works real well to have:
  • living room
  • recliner
  • flat screen
  • pizza delivery
  • good friends
10-4 Willy