Archive for the ‘Lifestyle’ Category
Contributed by: John Wilder
We all want great tasting recipes and we want to get the compliments from the people we cook for. It also helps that the recipes can be low cal and low fat. I have a recipe that can give you all of these traits in one great recipe.
First of all traditional buffalo wings start by being deep fried. This seals the skin and keeps the fat inside. My recipe is baked which adds tenderness and also renders off the chicken fat and drains it away. The wings are baked at 400 degrees for one hour, defrosted and 11/2 hours if placed in the oven frozen. Be sure to drain off the fat and juices at the half way mark.
Traditional wings are made with a buffalo sauce which is traditionally ½ melted butter and hot sauce. The butter adds 200 calories per tablespoon. My sauce is just as good with far fewer calories. You mix Continue Reading
Welcome to COG Radio
Tuesday May 25, 2010
Join TJ and Author of “Being the Strong Man a Women Wants” Elliott Katz as they discuss how this book, which has been translated into 19 languages, and the “Timeless wisdom” from the book. In Program 1 of 2, Elliott will discuss the traits women want in a man, how the media portray men today and how us COGs can still be “Strong Men.” Program Length- 17:20
Elliott Katz is a COG and professional speechwriter from Toronto, Canada who has authored seven non-fiction books including “Being the Strong Man.” Contact Elliott at ElliottRKatz@aol.com
Contributed by: TJ Wisner
According to Esquire Magazine there are 19 words men shouldn’t use any longer. I won’t list them all here because most don’t deserve the acclaim. But I will try to use a few in a sentence or two:
I’m not sure why this mixed bag of willy-nilly folks have gotten their panties in a bunch. It is what it is, that these boobs in slacks, eating their veggies and looking at their belly button decide it’s not cool to use the word Mommy. That’s only eleven of the nineteen, but it’s clear to me that these people just aren’t COOL!
Fact is…it is what it is!
Contributed by: Kevin Gillespie
My mother, Faith Gillespie, wrote a cooking column in the ‘60’s called the “Queen of Hearts” for the Observer/Eccentric newspapers. She was a trained chef but, really, it was a weekly column that she used to spread her wisdom and wit about all things domestic and beyond. That being the case, the editor was reluctant to provide her with press credentials when she requested them. “You just write a cooking column!’ they told her. Her response was that she worked as hard for that newspaper chain as anyone and deserved to be as accredited as any of the rest of them.
Faith be of Love
She got her press card.
My mother was also very politically active and in March 1968 she took my sister, my brother and me to see Martin Luther King speak at the Grosse Pointe High school auditorium.
Demonstrating amazing courage, she dragged us through a literal gauntlet of racial taunters and otherwise loud and angry people that lined the streets that led to the school. The whole scene felt like a powder keg and someone, somewhere just had to be lighting the fuse.
When we finally reached the entrance, the two sheriff deputies at the door stepped in front of my mother and told her that the Fire Marshall had ordered the doors closed and, even with a ticket, no one was getting in.
No sooner had the words left the deputy’s mouth than my mother Continue Reading
Contributed by: John Wilder
Note: I don’t even like Cheesecake, but this sounds pretty darn cool! Thanks John…
For Crust
21/2 cups slivered almonds
¾ stick butter melted
For Cheesecake
4- 8 oz packages non fat cream cheese room temp
6 ozs or ¾ cup non fat sour cream or Yoplait Boston Crème Pie Yogurt
½ cup granulated sugar
½ cup Splenda
4 eggs at room temp
½ tsp almond extract
1 tsp vanilla extract
About 24 Hershey’s Almond Kisses or half bag approx enough to cover bottom of crust completely
1/3 approx of Hershey’s Chocolate Syrup from a squeeze bottle
Container pre made chocolate frosting
About 12 maraschino cherries. Continue Reading
Contributed by: John Wilder
One of the most common dietary downfalls is French fries. They are dietary suicide for all of the fat and the salt. Another big problem is commercially prepared hash browns. I am here to tell you that you can prepare potatoes at home with a much lower fat and salt content and actually make them healthy. I must first explain the science of French Fries to you.
Commercially prepared French fries or hash browns are soaked in running water to remove the potato starch. What happens is that this process makes the potato a virtual sponge, sucking up the oil that they are fried in. Also salt will dissolve much more readily and also be sucked into the potato yielding additional flavor. This is why French fries or hash browns or hash brown patties are so greasy. They are literally oozing grease that they have absorbed. I have a magic trick that you can do at home to prevent this so that you can have your potatoes and eat them to without guilt.
In stead of making traditional fries, make home fries that are Continue Reading
Contributed by: THE COG
Here’s the deal…we want to create a “COG Cookbook” that is packed with recipes Cool Old Guys love and want to share with other Cool Old Guys.
The catagories thus far are: Main Courses (Entries), Desserts, Snacks, BBQ, Sides, Appetizers, Soups, Salads, Beverages
…but you can send us anything you think other COG’s would find enjoyable.
Just like submitting any article, send them to tj@coololdguys.org in a Word.doc and feel free to include a picture, but it’s certainly not necessary.
NOTE: If you know a COG that isn’t an official member but a darn good cook…he can send along his favorite recipe too.
Questions???
Contributed by: Tom Liles
Ok, we’ve all heard ad nauseam how technology has made the world smaller. The Internet, cell phones and satellite broadcasts bring us instantaneous information from around the world, and even from space. Don’t get me wrong, I love Gore’s Information Superhighway but I don’t need digital pundits to show me the shrinking world. It’s happened to me.
As a new college graduate in the ‘70’s with great job, my first apartment materialized with a bedroom, balcony, living room and kitchen. I bought a big TV, loud stereo with humongous speakers and a new mattress. A giant but used beanbag couch Continue Reading
Welcome to COG Radio
Tuesday, January 26, 2010
Join TJ as he interviews George Wolf, a Cool Old Guy from NY City that grew up in the garment industry and watched it disappear. George will touch on terrorism, politics and history as he weaves his tips on how to and not to dress as a COG. “If you want to be more confident…be more appropriate.” George doesn’t pull any punches. See What he has to say about Trump’s hair. Program Length- 21:20
George Wolf is a Cool Old Guy who lives in New York City with his bride of 52 years where he stays busy in his “Second Career” of volunteer work. If you have any questions for George, email him at: bandgwolf@aol.com
Contributed by: Kevin Gillespie
Our journey starts…
1. Fill shaker with broken cubed ice.
2. Squeeze TWO fresh lime wedges into shaker.
3. Savor the fresh lime aroma (AAAAAHHHHHHH!!!!)
4. Add 2 parts GOOD 100% Blue Agave Tequila*
5. Add 1 part Roses Lime Juice (accept no substitutes!).**
6. Add 1 part Cointreau (accept no substitutes!).***
7. Cover shaker tightly!
8. Shake vigorously 8 or 10 times.
9. Rim glass with Lime peel (outside only!).
10. Salt the outside only.
11. Add fresh ice to glass.
12. Strain mixture over ice.
13. Place 1 lime wedge on glass rim for squeezing!
*That means any 100% Blue Agave Tequila. You can pick a Blanco, or “Silver”, that’s not aged, a “Reposado” that’s aged at least 60 days to a year or an “Añejo” that’s aged over a year. The “mas joven”, i.e. younger the Tequila, the more raw the flavor. I use mostly Repsado Tequilas in my Margaritas. I like some Silvers too. Here’s a quick list: Herradura, El Tesoro, El Jimador and Chinaco. These are my favorites but Continue Reading