PRESENT AT THE CREATION [via Nina Reznick]
NO! This is not a beach.
It is Volcanic Stones floating on the water.
Wake Of The Ship
Where is the Volcano? Out of the Ocean Mountain Peaks Arise?
The Mountain Peaks Rise Higher Within Minutes.
Creation of Mountains
Can you imagine the thrill of being the first & only people to see a new island being created where there was nothing before?
NOW THAT’S A FISH STORY! [via Vicki Hake]
Missouri River, North Dakota
This is a darn interesting picture and story even if you aren't into fishing.
FYI: This sturgeon is still alive, just worn out from the fight.
As the sports fishermen they are, they turned him loose after the photo.
This Sturgeon was caught in the Missouri River, North of Bismarck,
North Dakota two weeks ago. It weighed out at over 1,000 lbs and
measured out at 11'1".
It was 56" around the girth and took over 6 and a half hours, and
4 dozen beers, for the 4 guys taking turns reeling it in.
Any Sturgeon OVER about five feet has to be released unharmed and
cannot be removed from the water.
They are brood / breeding stock and probably older than most of us.
DARWIN AWARDS [from Sam Cormier]
Here is the glorious winner:
1. When his 38 caliber revolver failed to fire at his intended victim during a hold-up in Long Beach, California would-be robber James Elliot did something that can only inspire wonder. He peered down the barrel and tried the trigger again. This time it worked.
And now, the honorable mentions:
2. The chef at a hotel in Switzerland lost a finger in a meat cutting machine and after a little shopping around, submitted a claim to his insurance company. The company expecting negligence sent out one of its men to have a look for himself. He tried the machine and he also lost a finger. The chef's claim was approved.
3. A man who shoveled snow for an hour to clear a space for his car during a blizzard in Chicago returned with his vehicle to find a woman had taken the space. Understandably, he shot her.
4. After stopping for drinks at an illegal bar, a Zimbabwean bus driver found that the 20 mental patients he was supposed to be transporting from Harare to Bulawayo had escaped.. Not wanting to admit his incompetence, the driver went to a nearby bus stop and offered everyone waiting there a free ride. He then delivered the passengers to the mental hospital, telling the staff that the patients were very excitable and prone to bizarre fantasies. The deception wasn't discovered for 3 days.
5. An American teenager was in the hospital recovering from serious head wounds received from an oncoming train. When asked how he received the injuries, the lad told police that he was simply trying to see how close he could get his head to a moving train before he was hit.
6. A man walked into a Louisiana Circle-K, put a $20 bill on the counter, and asked for change. When the clerk opened the cash drawer, the man pulled a gun and asked for all the cash in the register, which the clerk promptly provided.. The man took the cash from the clerk and fled, leaving the $20 bill on the counter. The total amount of cash he got from the drawer... $15. [If someone points a gun at you and gives you money, is a crime committed?]
7. Seems an Arkansas guy wanted some beer pretty badly. He decided that he'd just throw a cinder block through a liquor store window, grab some booze, and run. So he lifted the cinder block and heaved it over his head at the window. The cinder block bounced back and hit the would-be thief on the head, knocking him unconscious. The liquor store window was made of Plexiglas. The whole event was caught on videotape.
8. As a female shopper exited a New York convenience store, a man grabbed her purse and ran. The clerk called 911 immediately, and the woman was able to give them a detailed description of the snatcher. Within minutes, the police apprehended the snatcher. They put him in the car and drove back to the store. The thief was then taken out of the car and told to stand there for a positive ID. To which he replied, "Yes, officer, that's her. That's the lady I stole the purse from."
9. The Ann Arbor News crime column reported that a man walked into a Burger King in Ypsilanti, Michigan at 5 A.M., flashed a gun, and demanded cash. The clerk turned him down because he said he couldn't open the cash register without a food order. When the man ordered onion rings, the clerk said they weren't available for breakfast. The man, frustrated, walked away.
[*A 5-STAR STUPIDITY AWARD WINNER]
10. When a man attempted to siphon gasoline from a motor home parked on a Seattle street, he got much more than he bargained for. Police arrived at the scene to find a very sick man curled up next to a motor home near spilled sewage. A police spokesman said that the man admitted to trying to steal gasoline, but he plugged his siphon hose into the motor home's sewage tank by mistake. The owner of the vehicle declined to press charges saying that it was the best laugh he'd ever had.
In the interest of bettering mankind, please share these with friends and family......unless of course one of these individuals by chance is a distant relative or long lost friend. In that case, be glad they are distant and hope they remain lost.
Widdle Wabbit [via Mary Calhoun]
in the sweetest little lisp, between two missing teeth, "Excuthe me,
mithter, do you keep widdle wabbits?"
As the shopkeeper's heart melts, he gets down on his knees so that
he's on her level and asks, "Do you want a widdle white wabbit,
or a thoft and fuwwy, bwack wabbit, or maybe one like that cute widdle
bwown wabbit over there?"
She, in turn, blushes, rocks on her heels, puts her
hands on her knees, leans forward and says, in a tiny quiet voice,
"I don't think my python weally gives a thit."
Vietnamese Immigrants Carry on a Cajun Food Tradition [via Rosemary McKenna]
Melissa Pham works at Crawfish Shack Seafood, her family’s restaurant in Atlanta, where boiled potatoes and crayfish have been cooked with Cajun spices and lemon grass, an Asian flavoring.
By JOHN T. EDGE
HIEU PHAM serves about a ton of Louisiana crayfish each week here at the Crawfish Shack Seafood, boiling them in a slurry of commercial seasoning mix, garlic cloves, orange wedges and lemon grass stalks.
Cast nets hang from the acoustical-tile ceiling of the strip-mall restaurant, located behind his father’s auto-repair shop along a multiethnic corridor north of downtown. Cans of Café Du Monde coffee sit by the register, and Louis Armstrong plays in heavy rotation.
His father was raised in Vietnam, his mother in Cambodia. Mr. Pham, born 27 years ago in Grady Memorial Hospital in downtown Atlanta, calls himself a “real Georgia peach.”
But like an increasing number of Vietnamese restaurateurs across the country, he sells his customers a vision of Louisiana culture, accessorized by heaping bowls of crayfish. (Or, as they are called regionally, crawfish.) At least two other counter-service crayfish cafes in Atlanta are owned by Vietnamese or Cambodian families. Vietnamese-owned crayfish restaurants, built around liberal interpretations of Louisiana, are now suburban fixtures in Texas, California and elsewhere.
When thousands fled Indochina after the end of the Vietnam War, many ended up in Louisiana. Now, for the children of those refugees, the Gulf Coast, fringed by seafood-rich wetlands, can be a kind of second homeland.
Crayfish are not commonly consumed in Vietnam, said Andrea Nguyen, a California author of books on Southeast Asian food, but eating boiled shellfish “is a social activity among Vietnamese people.”
“Crawfish eating is visceral,” she said. “Vietnamese people like to pick at their food, to peel and eat with their fingers.”
In California some crayfish restaurants advertise themselves as quan nhau, or casual restaurants.
In southwestern Louisiana, restaurants that specialize in crayfish are often known as boiling points. Many rural boiling points, which have existed since the 1950s, are rudimentary, with concrete floors and bare wood or laminate tables.
The crayfish, which are cooked in giant pots over propane flames along with potatoes and ears of corn, arrive on plastic or metal trays. Waiters and waitresses tally orders by weight. Beer is the drink of choice. Rolls of paper towels anchor each table.
A similar, but more expansive, ethic applies at the Vietnamese-owned crayfish restaurants that began opening in Houston around 2000, and a few years later in Southern California.
Hank’s Cajun Crawfish, on Bellaire Boulevard on the west side of Houston, in a storefront with tinted windows and glaring neon, is one of a half-dozen or more Vietnamese-owned urban boiling points in that Gulf Coast city.
The frills are few. Hot sauces from three continents crowd the tables. Mardi Gras beads drape the refrigerator.
Its owner, Tony Bu, learned the trade from relatives with New Orleans roots. His boil is a traditional concoction, flavored with a commercial Cajun seasoning mix. But Mr. Bu drenches some of his crayfish in garlicky margarine and serves them in clear plastic bags. He dishes up crayfish fried rice, too.
A margarine drench and bag service are not characteristic of boiling points in Louisiana; nor is a make-your-own swab of lime juice, black pepper and salt, which recalls the traditional Vietnamese dip called muoi tieu chanh.
While flavored butter or margarine is sometimes an option in Houston, at Los Angeles-area crayfish restaurants owned by Vietnamese, it’s usually standard.
Boiling Crab in Garden Grove, Calif., which Dada Ngo and her husband, Sinh Nguyen, opened in 2003, now has eight locations in the state and beyond. All tout their finishing sauces, including a buttery blend of garlic, lemon pepper and Cajun spice mix known as the Whole Sha-Bang.
The ethnic background of the owners is downplayed. The Boiling Crab Web site portrays Mr. Nguyen as a beer-drinking good ol’ boy from Seadrift, Tex. Ms. Ngo, his Kansas-born bride, goes by the handle Yo’ Mama.
Boiling Crab was a pioneer. In the years since it opened, its success has inspired a dozen or more competing businesses, including Claws, also in Garden Grove. A pirate-themed restaurant owned by a Vietnamese family and decorated with life-size swashbuckler mannequins, Claws serves a sauce-smothered style of crayfish as well as nontraditional dishes like periwinkle snails simmered in coconut-basil sauce.
Mr. Pham, of Atlanta, is not a fan of margarine- or butter-slicked crayfish.
“I want my flavor to be in the crawfish meat,” he said, sounding like a third-generation Cajun purist. “Not on the shell. You’re not supposed to get the flavor when you lick your fingers.”
He learned to love crayfish in Louisiana. Like many Christian youths there, Mr. Pham spent long summer stretches at church camps, including an annual Vietnamese Baptist gathering, often held in New Orleans.
Following the lead of Vietnamese campers from Louisiana, he learned how to clean crayfish and how to season the water in which they cook.
Mr. Pham, who once studied to be an interior designer, sets the scene well. He stocks his shelves with Louisiana-produced étouffée and beignet mixes and emphasizes the Cajun Country origins of his crayfish. But his efforts don’t amount to gimmickry.
The foods that emerge from this small kitchen staffed by his family, including his mother, Hoe Pham, taste like honest tributes to Louisiana, filtered through the life experiences and cooking repertories of Southeast Asian immigrants.
Nuoc mia, sugar-cane juice pressed to order from Louisiana cane, is on the menu. So are spring rolls threaded with Louisiana shrimp.
Mr. Pham sources his oysters, crabs and shrimp from Gulf Coast waters. “We don’t believe in imported stuff,” he said.
Mr. Pham is not, however, beholden to Vietnamese or Louisianan measures of authenticity. He respects the New Orleans bread-baking traditions that make possible the po’ boy. But he prefers Amoroso brand bread from Philadelphia, loaves more often associated with cheese-steak sandwiches.
“I’m not trying to do it just like them,” Mr. Pham said, speaking of his friends back in Louisiana. “I’ve got to find my own way, too.”
Customers recognize the link between Vietnam and Louisiana even as they make sport of it.
For Jeff Cook, a music promoter, Mr. Pham’s fried crayfish po’ boys brought to mind the raucous processions behind New Orleans’s brass band parades.
Using the local name for those celebrations, tongue planted firmly in cheek, Mr. Cook gave a nod and a wink to tradition. “Not many people know it,” he said, “but the Vietnamese are very famous for their ‘second lines.’ ”
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Weight: 5 pounds, 7 ounces
Height: 19 inches