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Wednesday, May 19, 2010

Methinks I detect...



Radon??
The strangest thing happened over the weekend while Kelly was plumbing the bathroom downstairs. An unforeseen spillage from the water pipes saturated the floor with water...obviously. Moments later, tiny, furious little bubbles started emanating from various pores in the cement, like vinegar and baking soda fizz. This strange reaction did not cease or slow down, until the floor was dry. Apparently it is not so odd for gasses to eek through the cement in the basement. It is, however, bad if those gasses happen to be Radon. So here's what I know about Radon. There's a lot of blah, blah, blah about ionizing particles and photons and whatnot, but most importantly, radon, as the name would seem to suggest, is radioactive. Ionizing radiation. Swell.
Radon is formed through the radioactive decay of uranium, which incidentally has a half life of 4 billion some odd years. There is a clear link between breathing radon gasses and lung cancer, and the EPA acknowledges that radon exposure is the second most frequent cause of lung cancer, as the gas commonly seeks solace in attics and basements.
Thankfully, Amazon sells about the only radon detector available on the market for a few hundred clams. So we bought us one of those and will have the results in the next couple of days, at which point we can determine whether or not our lungs will shrivel and our offspring shall be born with a few extra appendages. If indeed we have radon in the basement, it is a whole hairy, expensive process to install an exhaust system in and around the house. Faneffingtastic.

Friday, May 14, 2010

Tasty Morsels

I overheard a recipe for these grilled chili rellenos. Decided I would try them and of course share. *muah* deliciosa. ~~Disclaimer~~ All ingredients are subject to my interpretation of quantity.

6 Anaheim peppers
1 block of spicy cheddar jack cheese, shredded (I REALLY like cheese)
1 red or sweet onion
cooked shrimp - Small like salad shrimp size (don't really know how much, til it looks good)
1 T. oregano (2 T. if you're using fresh chopped oregano)
a pinch of cilantro, just cause I like it
Salt and pepper to taste
dried corn husks (obviously in the Mexican section of your grocery store)

- Soak corn husks in warm water for about 10 minutes

- Roast peppers on grill and rotate until peppers are soft and the skin is black. Grill onions until caramel colored. Peel blackened skin off of peppers and chop grilled onions. Slice peppers in half lengthwise and remove the seeds and ribs.

-In a bowl, mix the cheese, onions, shrimp & spices. Spoon cheesy mixture into the pepper halves.

- Place halved and stuffed pepper in the center of a corn husk. Place another corn husk facing the opposite direction under the first husk (the two broader sides of the husk will be on either end, the pepper directly on top of both) Wrap husks around and tuck the top and bottom, so no cheesy juices spooge out. Tear a section of husk into strips to secure the tucked ends.

- Place peppery packages directly onto a medium heat grill for about 15 minutes, or until the cheese is hot and bubbly.

Unwrap and enjoy the gooey goodness.

Thing about my peppers was, some of the halves were really small and I had a lot of stuffing, so I put the two halves together. Worked fine.