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One Less-Than-Fine Morning or, How I Stopped Believing in Horror-scopes

Bear with me.  This is a true story, and it does have a point. The first omen came when I stumbled out to the kitchen, first thing in the morning, and knocked over a flower vase.  Scratch one dry towel. After breakfast I headed upstairs, which is composed of a long room with a window … Continue reading

Ultimate Oatmeal Cookies

ULTIMATE OATMEAL COOKIES Dr. Gerald Keep, Annoyed Scientist, 12/3/2019             Wonderful if you like oatmeal, and you can almost convince yourself they are a healthy snack. Certainly better for you than most cookies! I actually entered this recipe in a contest called “Search for the Ultimate Oatmeal Cookie”. I didn’t win, but I entered it! … Continue reading

Spaghetti / Sauce

FAMOUS SPAGHETTI SAUCE Dr. Gerald Keep, Annoyed Scientist, 12/4/2019             This is my current version of Famous Spaghetti Sauce. It may differ from Nic’s version of Famous Spaghetti Sauce because mine has drifted over the years. This still brings in people for our church service auction. Don’t eat too much though, you need to know … Continue reading

Snow Balls / Pecan Sandies

SNOW BALLS / PECAN SANDIES Dr. Gerald Keep, Annoyed Scientist, 12/6/2019             Nic’s absolute favorite growing up, and possibly still. Also the only cookie Nic likes that has nuts in it. These could be made as flat cookies without rolling them in powdered sugar, in which case they’d be just plain pecan sandies – not … Continue reading

PIzza

PIZZA Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             I’ve made a pizza a lot of different ways over the years, and this is my favored balance between ease of use and excellence. My preferred dough is Pillsbury in a tube, that you get in the refrigerated section. The difference between thin and original crust is … Continue reading

Mulled Apple Cider

MULLED APPLE CIDER Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             Traditionally mulled cider had over 6% added sugar which is fine for fattening the kids up before winter flu season. For adults it’s a little much, though. This recipe omits the sugar and we all think it’s just fine. For one QUART apple juice 1 … Continue reading

Meatloaf

MEATLOAF for SUPPER Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             First thing to realize is, if you’re going to have the oven on for over an hour, don’t waste it. You’ll want to roast some root vegetables along side the meatloaf.             Set the oven to preheat to 350 and then decide what you’re cooking … Continue reading

Loaded Escalloped Potatoes

LOADED ESCALLOPED POTATOES Dr. Gerald Keep, Annoyed Scientist, 12/3/2019             This was my favorite as a kid. If you’re going to go to the trouble to ‘scallop (the E is silent) potatoes, you need to go whole hog and add onions, ham and cheese. The ratios of potato, milk, and flour are out of recipe … Continue reading

Deviled Eggs

DEVILED EGGS Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             This is my go-to recipe for potlucks. They disappear fast, and don’t generally require a planning run to the grocery store. Start by boiling 3” of water in the pot with largest footprint you can get. Wait until it is roiling, not just a few bubbles. … Continue reading

Cole Slaw

COLE SLAW Dr. Gerald Keep, Annoyed Scientist, 12/3/2019             You may disdain that little bit of slime they put on the side in restaurants, sometimes acidic and sour, sometimes overly seasoned, unreliable and uninteresting. You may eat it anyway for the roughage.             Here is what we do and just love it, and it’s actually … Continue reading

Christmas Cookies

CHRISTMAS COOKIES Dr. Gerald Keep, Annoyed Scientist, 12/3/2019             Of course there are all kinds of (lower case) “christmas cookies” but there is only one “Christmas Cookie” recipe for frosting. Well, actually there are quite a few. The one printed here is what we use to give a tough-as-nails rigid cookie suitable for painting with … Continue reading

BBQ Ribs

BBQ RIBS Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             Ribs are somewhat daunting but if you have half the afternoon in the house, these can be wonderful – and about the cheapest meat you can get. Rich though, very rich. We’re talking “country style” pork ribs here, but in Texas you might have beef. While … Continue reading

BBQ Chicken

BBQ CHICKEN Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             Chicken is tricky to get just right; you have to make sure the middle is not raw, but the outside is not burnt. I don’t have the patience to stand over a grill for an hour of low, slow cooking, so this is the process I’ve … Continue reading

Acorn Squash

ACORN SQUASH Dr. Gerald Keep, Annoyed Scientist, 11/20/2019             A delicious and easy-to-prepare but incredibly overlooked vegetable. Acorns have a tough corrugated hide, so you can’t peel them. Cut them in half with a cleaver and scoop out the seeds and yucky, stringy stuff with a CUTCO™ ice cream scoop. Stab the inside surfaces maniacally … Continue reading

Gerald Keep’s Mask Design – best yet 5/4/2020

Start with two pieces of fabric roughly 7.5” x 11”.  The white one is a high thread-count tight woven linen, which should provide the majority of filtration in this design.  There are possible adaptations that could allow an insert of a disposable filter layer. Sew around the edges leaving a small gap (left, bottom edge). … Continue reading