Pic True and Thru now Anew

I love TBS! The station is a great way to relive the memories of days gone bye, and the web site is full of humor for home or the office...

Office Space...great!!!



Dazed & Confused.......was it really that long ago





http://www.tbs.com/stories/story/0,,60974,00.html

http://www.tbs.com/stories/story/0,,61329,00.html

http://tbshumorstudy.com/main.html

posted by pictruandtru @ 9:32 PM 1 comments

A day of Discovery at JSC Houston

It was an awesome experience to watch Discovery launch on the 4th of July, but visiting Johnson Space Center on Sunday was an added treat.

We took the tours that went onsite to the historic Mission Control, which was only a short distance from the current Mission Control white and blue rooms that are handling the current shuttle mission, and also the ISS mission. It has been thirty-years since I last visited, and things have changed alot. From walking around to the various building, to a guided tour and a Six-Flags type playscape and exhibits for the kids, it was agreat day to visit. My children will remember this trip for a long time.

Even better, you can follow the mission online:

http://www.nasa.gov/multimedia/nasatv/index.html

posted by pictruandtru @ 6:19 PM 0 comments

Carrot Souffle...the recipe

This is the purported official recipe that has been acclaimed and widely sought after for years! In Baton Rouge, LA the local newspaper was apparently able to get a scaled-down version of the recipe for a feature it was doing.


as posted on the Baton Rouge Morning Advocate online edition a few years ago...

Piccadilly's carrot souffle' is one of the most often requested recipes, so here it is from The Advocate Online. Enjoy your holidays.

CARROT SOUFFLE

• 3 1/2 lbs. peeled carrots
• 1 1/2 lbs. sugar
• 1 tbl. baking powder
• 1 tbl. vanilla
• 1/4 cup flour
• 6 eggs
• 1/2 lb. Margarine
• Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

- Michael D. D'Amico
Piccadilly Technical Services


Make it tonight, and see what all the fuss has been about...

posted by pictruandtru @ 5:28 PM 2 comments

Carrot Souffle

A CLASSIC COMFORT FOOD, KIDS LIKE IT TOO!

...one of Arli's signature items available...

http://www.arlissignaturegourmetfoods.com/

I am always amazed at how the "six degrees of separation" could have played in the way a billionaire from CA bought Piccadilly. Could it all have started with a love for Carrot Souffle?

Perhaps for Ron Burkel, it happened this way... "I loved the carrot souffle soo much...I bought the company!"

posted by pictruandtru @ 9:39 PM 0 comments

Carrot Souffle

In this day of intellectual property rights and corporations utilizing discoveries made by their rank and file without commendation and/or compensation, we should all look to the one person that has the ability to dispel all myths about "carrot souffle", the person that created, and the company that made millions off of it. It would be the Piccadilly unit manager and vice-president known on the world wide web as "Vietnamcatfish", or one could learn more about the man behind the mystique on his blog, http://vietnamcatfish.blogspot.com/

Sometimes in the paths of our daily routine, which we call life, we find people that add meaning to the day through hard work, goodwill, and a sense of humor and parody that helps us all realize the importance of certain things that are near and dear to us.

pictruandtru

posted by pictruandtru @ 7:05 AM 1 comments

"Who Moved My Cheese?"

In today’s world, businesses need agility, innovation, and growth, yet we’ve found that change often fails to happen because most people simply don’t want to change or they lack the skills to do it effectively. We provide practical solutions to help people succeed at organizational change in three simple stages:

Stage 1: Preparing For Change
Stage 2: Gaining Change Skills
Stage 3: Achieving A Change

refer to... http://www.whomovedmycheese.com/?gclid=CNGr2qGt8oUCFShrVAodMSHnxw


In years past, the above question was asked by the "chef' on Wednesday morning, in reference to the 40 lb. block of Wisconsin Cheddar, aged 6-9 months, that she had shredded the afternoon before on a buffalo chopper (shown below), in preparation for today's menu.

Now, the question is made in reference to my life....

posted by pictruandtru @ 10:51 PM 1 comments

GOLDEN POND: "Phase One In Which Doris Gets Her Oats"

GOLDEN POND: "Phase One In Which Doris Gets Her Oats"

posted by pictruandtru @ 10:49 PM 0 comments

a Comment to the Cat

"Well it's like, "Deja au jus" , I left the Picc 61 months ago, and would have a five-year pin at the gig I joined on 07/09/2001, had I not disembarked the golden spork in April. Even though I had found a similar job to the picc, but with nine holidays a year off, along with nights and weekends, I felt I needed a jolt of something big to bring me into my fifties.

So I jumped right back into the foray with what could have been a moray eel...very shocking! I was on the fast-track...the fast-track to endless days and nights and weekends of dealing with teens, coffee beans, schedules with holes as big as the ones in their jeans.

After years of hosting the rodeo, its hard to be just a clown. Luckily, I'm still set for a bit, but what is next? It seems we all want quality rather than quanity at this point, but can one find happiness in a trailer park unless you're a tornado? (thanks Tow Mater!) "

signed,

am I thru?

posted by pictruandtru @ 10:41 PM 0 comments

Mr. Tambourine Man

posted by pictruandtru @ 9:59 PM 0 comments