Rock and Roll all night

Ok, Guitar hero 5 is out. Today is a good day. I figure, why buy it when I can rent it first and see if Im gonna like it, so that's what I did. I also went ahead and got Fast and Furious to watch when my inner Rock god needs a break.
Last night I tried to watch too different movies and just couldnt sit through them. First was House Bunny with Anna Farris, love her in the Scary Movie series, but it was just not holding my attention. The other was Pineapple Express. Now I like Seth Rogan, liked him in Knocked up, Superbad, Zack and Miri Make a Porno, but it just wasnt cuttin it for me. Maybe Im just picky when it comes to my stoner humor.
Yesterday however, I did go and see The Final Destination. The race track scenes were shot in Mobile so hopefully Alabama will come through with a significant chunck of the opening week sales for the movie. Awesome movie, and it helps that it was in 3-D cheesy yes a little, I mean ya cant have a little 3-D without some cheeseyness to it. My favorite scene in the movie had nothing to do with horror though. There is a part where a guy is using a table saw, and you feel like the plank of wood is coming straigh at your feet ( mine were propped up cause there was 11 people in the theatre) or eyes for you sittin up folks. It was just friggin cool lookin. Good movie for you gore and bloodlusting movie fiends.
That brings us to our Zombie tip for the day... like the smooth transition there folks ? blood gore, zombies, I am gettin better at this writing thing. Ok here ya go.

Zombie tip 4: Know your suroundings. I dont mean just the physical roads, but the buildings aswell. Know where the stores, gas, hunting supply places are in your area. Know how long it takes you in a car, or on foot to travel to each of these places from your Base of security. Banks however are basically useless, Zombies dont care about money, and getting locked in a safe isnt good for ya either.

Recipe: Basic white stock:

5 lbs chicken bones
5 qt. water
Mirepoix
1/2 lb onion
4 oz carrot chopped
4 oz celery chopped
( the smaller you cut them, the easier it is to extract the full flavor and shorten the cook time, but dont mince them into oblivion)
Sachet d'pice :
1 bay leaf
1/4 tsp fresh thyme ( dry will do, but cut in half if using dry )
1/4 tsp black peppercorns whole
3-4 parsley stems
1 whole clove

You are supposed to blanch the bones, but I dont, I just skim a little more than if I had blanched them, this aint a competition

Place the bones in stockpot and cover with water, bring to a boil, reduce the heat to a simmer, and skim the scum from the top carefully with a spoon, or laddle, add the Mirepoix and the sachet D'pice ( you can put them in cheesecloth for easier extraction, but it wont kill the taste if you dont. ) Simmer for 3-4 hours for a good hearty stock full of flavor. You can however if making this for just a one or two person soup base, cook for about a hour and a half, it will impart good flavor and saves time. Strain through a small mesh strainer, preferably with cheesecloth to catch all the bits, especially if you didnt bag your spices and cool. Now if your taking this stock and using it directly for a soup, do not chill, just continue on to your next recipe.

Wayne Gisslen: Professional Cooking 5th Edition by Wily books.