The Other McCain

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Probably Should Take The Day Off

Posted on | December 25, 2013 | 34 Comments

by Smitty

Santa is low-key this year. The World’s Youngest Blogger has puked about five times today, the check engine light on the car is going to cost ~$1,200 to turn off, and the prescription sunglasses have pulled a Snowden on me.

Whaddayagonna do? Get frisky with a steak this afternoon, say I:

Category: Culture

Comments

34 Responses to “Probably Should Take The Day Off”

  1. Evi L. Bloggerlady
    December 25th, 2013 @ 12:05 pm

    Merry Christmas to you Smitty, even if you are a monster eating one of my relatives.

  2. smitty
    December 25th, 2013 @ 12:09 pm

    Somebody has to irritate the Vegans.

  3. DonaldDouglas
    December 25th, 2013 @ 12:38 pm

    Merry Christmas, Smitty. It’s a little tight this year, but we’re enjoying the holiday more than ever. Keep your family close and all will be merry.

    Merry Christmas!

  4. Evi L. Bloggerlady
    December 25th, 2013 @ 12:42 pm

    Well, since you put it that way, okay! Or as Anthony Bourdain described them: “Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.”

  5. Evi L. Bloggerlady
    December 25th, 2013 @ 12:43 pm

    Merry Christmas DD!

  6. Anthropogenic Global Climate Change | Batshit Crazy News
    December 25th, 2013 @ 12:49 pm

    […] Smitty: Keeping with the whole Bizarro Global Warming thing of black is white and hot is cold, Smitty promot… […]

  7. JeffWeimer
    December 25th, 2013 @ 12:57 pm

    Merry Christmas, Chris.

  8. Stogie Chomper
    December 25th, 2013 @ 1:14 pm

    Smitty, can I Paypal a donation to help turn off that engine light? I remember a Christmas when I was so broke I couldn’t afford a Christmas present for my wife, and you offered to send me $50, but I didn’t have a Paypal account. I never forgot your kindness, or what a generous soul you are. Merry Christmas, and I hope the World’s Youngest Blogger is only upchucking too much figgy pudding.

  9. Dana
    December 25th, 2013 @ 1:29 pm

    Dude, anybody with an engine computer can turn off that light. The question is: what’s causing the light?

  10. Proof
    December 25th, 2013 @ 2:15 pm

    “the prescription sunglasses have pulled a Snowden on me.” Are you saying that they look better on Putin?

    May all your Christmas tribulations be brief!

  11. rmnixondeceased
    December 25th, 2013 @ 2:19 pm

    Sorry to hear about TWYB! Your bad luck as well Smitty. Hold those close to you tightly my friend, this is a special day, a day we should all enjoy with our loved ones and put aside the aggravations of life. I wish you and yours a blessed and holy Christmas. My final one is a very satisfying, filled with calm and love, such that I wish the same for you.

  12. Dianna Deeley
    December 25th, 2013 @ 2:23 pm

    Merry Christmas, Smitty! Sorry that your little one is unwell, and I hope he gets better shortly.

  13. Dianna Deeley
    December 25th, 2013 @ 2:28 pm

    I’ll help! We’re having prime rib (on the barbeque, to make it worse, all that lovely hardwood smoke!), broccoli with hollandaise (all that butter! and only half of the egg!) from a lemon from our own tree, and any other goodies we can come up with off-hand.

  14. Evi L. Bloggerlady
    December 25th, 2013 @ 2:45 pm

    Merry Christmas Proof

  15. Evi L. Bloggerlady
    December 25th, 2013 @ 2:46 pm

    Merry Christmas Dana

  16. Evi L. Bloggerlady
    December 25th, 2013 @ 2:46 pm

    Merry Christmas Stogie Chomper

  17. Evi L. Bloggerlady
    December 25th, 2013 @ 2:46 pm

    Merry Christmas JeffWeimer

  18. Evi L. Bloggerlady
    December 25th, 2013 @ 2:47 pm

    Merry Christmas Mr. President (deceased)

  19. Evi L. Bloggerlady
    December 25th, 2013 @ 2:47 pm

    Merry Christmas Dianna

  20. Evi L. Bloggerlady
    December 25th, 2013 @ 2:48 pm

    You are all out of control…are you having Yorkshire Pudding too?

  21. Dianna Deeley
    December 25th, 2013 @ 2:50 pm

    Merry Christmas, EBL!

  22. Proof
    December 25th, 2013 @ 2:51 pm

    Thank you. The same to you and yours!

  23. Dianna Deeley
    December 25th, 2013 @ 2:52 pm

    No, but that only because someone has to watch the puppy, and I’m the only one who knows how to make it. Rod’s got his hands full with everything else, so…I’m on puppy duty.

  24. rmnixondeceased
    December 25th, 2013 @ 2:59 pm

    Merry Christmas to you Ms Evi! We are baking a ham today, leaving those of bovine-kind safe.

  25. Stogie Chomper
    December 25th, 2013 @ 3:35 pm

    Merry Christmas, Evil Bloggerlady!

  26. EquineLover
    December 25th, 2013 @ 3:48 pm

    Leave the light on. I drove my old Nissan pu for five years with it on. One day it went off.

  27. Some Rabbit
    December 25th, 2013 @ 5:08 pm

    Oh c’mon, nothing is easier or brings in more traffic than a rule #5 post.

  28. Calvin Everhart
    December 25th, 2013 @ 5:45 pm

    Oxygen sensor

  29. Calvin Everhart
    December 25th, 2013 @ 5:46 pm

    Merry Christmas to all you fine people!

  30. Finrod Felagund
    December 25th, 2013 @ 10:22 pm

    Hope all of you are having or have had a merry Christmas.

  31. Steve Skubinna
    December 26th, 2013 @ 12:28 am

    And the Vogons.

  32. Steve Skubinna
    December 26th, 2013 @ 12:30 am

    Not only do you replace the oxygen sensor but there’s generally a reset switch to turn the light off.

    If you don’t have a spare sensor and don’t mind raping Gaia (the ultimate MILF) you can reset it anyway.

  33. FlBuckeye
    December 26th, 2013 @ 9:50 am

    Have seen this technique before and am going to try it soon. I use the “reverse sear” technique that I saw on http://www.amazingribs.com/recipes/beef/steakhouse_steaks.html
    Amazing (pun intended) results

  34. ThomasD
    December 26th, 2013 @ 12:08 pm

    I’ve done the faux sous vide cooler trick with a beef loin. After you remove it from the bag roll it in a port wine reduction to add some dark color to the exterior, then slice and serve.

    The best thing about the technique is that, held at temperature, the food is ready whenever you are ready, so timing courses and/or side dishes is much easier.