Archive for the ‘Inspiration’ Category

Oh hell yes. Picnics, Camping, Drive-In Movies, Little League games, this baby is a must-have. And only $288.00 on Amazon! On a related note, you’re welcome.

[click a pic to enlarge]


Oh my. Recipe below.

[Type “behold” into the S:U search box to find more great recipes]


  • 3 ounces cream cheese softened
  • 1/4 cup fresh or canned jalapenos diced
  • 24 cocktail sausages sometimes called lil’ smokies
  • 1 8 ounce package Pillsbury refrigerated crescent roll dough


  1. Preheat oven to 375 degrees and spray a cooking sheet lightly with cooking spray.
  2. In a food processor, blend the cream cheese and jalapenos until smooth. If you don’t have a food processor just dice the jalapenos as fine as you can and blend.
  3. Unroll the crescent rolls and cut each triangle into 3 small pieces. I found it easiest to chop off the pointy end of the triangle for one section and then split the remaining section into two sections.
  4. Slightly press the crescent roll with your hand to flatten and spread about 2 teaspoons of cream cheese mixture on the roll. Add your cocktail sausage on top of the cream cheese and roll up. Place on the cooking sheet and bake for 10-12 minutes or golden brown.

With all the madness going on lately I thought I’d lighten things up a little this weekend. Before we begin, I must make two points:

  • A hamburger is not a sandwich. Technically a sandwich is made by putting a filling, traditionally sliced meat (but now anything goes) between 2-slices of cut bread.
  • As a general rule I like my sandwiches hot.
  • A hot dog is not a sandwich, so shut your piehole.

Ok, I’m glad we got that out of the way. Let us proceed . . .

The following rankings are certain to evoke outrage, shock, and dare I say discombobulation amongst my loyal readers and for this I say sorry not sorry. This is my website and it is filled with my opinions, so deal with it. Let us commence with the rankings . . .

1. Grilled Cheese
Oh yeah. Everyone knows of my love for all things cheese, and I prefer my Grilled Cheese with Pepperjack  and Bacon. However, I have been known to add some Jalapeño Peppers if I’m feeling like I need a kick. My favorite Grilled Cheese from around Southern Ohio can be found at Gibby’s in Circleville, The Rusty Keg in Washington Court House and Wagner’s Roadhouse here in Chillicothe.
Cheesey and Baconey goodness.

2. Oyster Po’ Boy

Love me an Oyster Po’ Boy, and my favorite can be found at Chilli Peppers Grill & Pupuseria in Kill Devil Hills, Outer Banks, NC. They put some sort of cheese sauce (yes, cheese again) and it is spectacular. I feel a road trip coming on!

3. Italian Sub

Hard to beat a well-made Italian Sub, man. I like mine with salami, mortadella, capicolla and ham along with Provolone cheese, green bell peppers, green olives, salt, and black pepper. I like the Italian Subs at Cristy’s in Chillicothe, but the ones made at the Valero right here in lil’ old Bourneville, Ohio are damn good as well.

4. Crab Cake Sandwich

Aw, man, I love a good Crab Cake Sandwich when prepared correctly. I need a lot of crab and less filler, but doesn’t everyone? I like j-u-s-t a touch of crispiness in my Crab Cake as well. I had them at the Thames Street Oyster House in Baltimore once and nearly passed out from sensory overload. So, so, so, so, so good. And I know a few Crab Cake aficionados recoil at the thought on eating them on a Brioche Bun, but those people can go to hell. Oh, and Crab Cake Sliders? Delish. PS- No tomato please.

5. Fried Bologna

My love of these go all the way back to when I was a kid and my mother would make them for me. Again, as a general rule I like my food cooked well and Mom would make them so they were a little crispy and turned up at the edges. I also like the thinner slices rather than the thick ones some places serve. Drop some Pepperjack on those bad boys and I’m in Hog Heaven. Get it? Hog Heaven? Pigs? Never mind. The Cozy and Wagner’s Roadhouse both make killer Fried Bologna sandwiches locally.

6. Tuna Melt

For me the best Tuna Melt includes mayo, some pickles for the crunchiness, just a little celery, Dijon mustard and of course Sharp Cheddar cheese. Again, not a big fan of tomato.

7. Philly Cheesesteak

Love a good Philly Cheesesteak, especially in Philly. Many will argue for Dalessandro’s and others as having the best cheesesteaks in Philadelphia, but I’d have to go with Chubby’s. I like it because the steak isn’t really finely chopped, nor is it in slabs, but the perfect in-between. Flavorful as all get out. They also have a Mushroom Swiss Chicken Cheesesteak that is absolutely killer.

8. Cuban

Sometimes called a Cubano sandwich, and I love them. The perfect Cubano is grilled and made with ham, pork, Swiss cheese, pickles, mustard, Cuban bread, and sometimes salami. However, the essential ingredient is the roasted pork, and it must be marinated in a spicy mojo sauce that includes orange juice, lime juice, garlic, oregano, and cumin. After the marinating you roast that baby and go to town. A buddy of mine from the Outer Banks used to have a Cuban restaurant called Bacu and his Cubano was spectacular.

9. Meatball Sub

A Meatball Sub is only as good as its meatballs. Duh. That said, the right Marinara sauce and cheesey toasted bread is essential as well. I had a Meatball Sub at Polpetti Meatball Bar in Chicago once and I must get back there post haste. Also, any self-respecting Meatball Sub must contain Grated Parmesan and Shredded Mozzerella Cheese.

10. The Gyro

I was told many times by an Italian ex of mine that this is pronounced YEE-roh and I have henceforth used that pronunciation. Anyhoo, the best Gyros I ever laid my tastebuds on were consumed at Bill’s Gyro Souvlaki on The Boardwalk in Atlantic City. It’s basically Ground lamb, seasonings, onion, garlic and bacon nestled in a pocket of Pita Bread. Then you add some Tzatziki Sauce and you’re in foodie heaven.



Just Missed The Cut: Fried Chicken Sandwich, Sloppy Joe, Lobster Roll. Ham & Sharp Cheddar Cheese, Roast Beef w/Swiss Cheese, BLT, Falafel Pita, Bagel w/Lox & Cream Cheese.

Highly Underrated: Straight Up Bacon Sandwich on White Wonder Bread, Straight Up Cheeze-Whiz Sandwich on White Wonder Bread. Random thought – I bet a Bacon & Cheez-Whiz Sandwich would be breathtaking. On it!

Cannot Go Without Mentioning: The legendary sandwich I invented called The Sweet Cheezus, consisting of Cheez-Whiz and Cheez-Its on toasted white bread. Glorious.

Get This Crap Out Of Here: Turkey Club, Rueben, Tuna Salad, Liverwurst, Cucumber Tea, Hummus.

Fun Fact: I’ve never had a PB & J sandwich, ever. It’s true.

Check ’em out, man. They can float in the water or you can stick ’em in the sand. Genius! You can order them online at LiveItUpButtercup’s Etsy store. Click here for the link.

Oh, HELL yes. Recipe below.

PS- For more amazing recipes, type “behold” into the Shoe: Untied searchbox!


Makes 8 mini meatloaves ; 10 minutes prep, 30 minutes cook time

Course: dinner
  • 2 lbs ground beef
  • 6 oz chili sauce
  • 4 slices thick bacon, cooked and crumbled
  • 3/4 cups cheddar cheese (shredded)
  • 3/4 cups Monterey jack cheese (shredded)
  • 1/2 cup planko breadcrumbs
  • 2 large eggs (beaten)
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1/2 cup your favorite BBQ sauce
  • Fresh parsley for garnish
  1. Preheat oven to 425 degrees. Prepare a sheet pan with parchment paper, set aside. Cook and crumble bacon.

  2. Mix together all meatloaf ingredients except the BBQ sauce in a large bowl. Be careful not to over mix!

  3. Divide the meat mixture into 8 round loaves and arrange them on the prepared pan. Press a small depression into the middle of the meatloaves.

  4. Brush BBQ sauce on top of the meatloaves and bake for 25 minutes.

  5. When done baking, turn on the broiler and brown the BBQ sauce for 2 to 5 minutes. Let rest 5 minutes before serving.

Yes, this is a thing and since we all have a lot of downtime I thought I’d do you a solid and give you the recipe. You’re welcome!



10 Red starburst, unwrapped.

1 large mason jar.

1 bottle of everclear 141 ABV.

1 TBSP grenadine.

1/3 tube of edible pearl dust.


Add the starburst into the mason jar.

Fill the mason jar up to the next with the everclear.

Let sit for 2-3 days, randomly shaking the jar until fully dissolved.

Add the Grenadine and pearl dust and shake.

Chug away!

Thsi time of year is when I would be teaching about Gettysburg, and I’d always show the documentary “Gettysburg” to my students. As always, like when George Washington decided to turn and attack the Hessians in 1776, we’d discuss how one human’s courageous decision could change the course of history. Here we have Joshua Chamberlain at Gettysburg, men out of ammunition, yet they had to protect the flank at Little Round Top. Faced with a life-altering decison, Chamberlain decided to fix bayonets and charge. This scene, to this day, gives me chills.

Oh yeah. Recipe is below!

Note: To see all the food Shoe: Untied has posted, just type “behold” into the search box!

  • Meatballs:
  • 1 pound lean ground beef
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/2 cup mushrooms, optional, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 2 tablespoons whole milk
  • 1/3 cup parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste
  • 2 tablespoons vegetable oil
  • Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 6 oz. velveeta cheese, cubed
  • 1/2 cup provolone or American cheese, grated
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  • fresh parsley, garnish, optional


  1. Mix together ground beef, bell pepper, onion, mushrooms and garlic together in a large bowl, then mix in Worcestershire sauce, egg, milk and parmesan cheese. Season with salt and pepper.
  2. Form mixture into 1 1/2-inch balls, making roughly 20 of them.
  3. Heat 2 tablespoons vegetable oil in a heavy-bottomed pan or skillet over medium high heat and pan fry meatballs, rotating every 3-4 minutes, until browned all over.
  4. Remove meatballs from pan, then add butter and cook until melted. Whisk in flour to create roux and cook for 1-2 minutes, or until smooth and golden brown.
  5. Gradually whisk in whole milk, stirring until fully incorporated and smooth.
  6. Add in velveeta and American or provolone cheese, stirring until melted, then season with garlic powder, salt and pepper. Taste and adjust seasoning, if necessary.
  7. Return meatballs to pan and serve hot, garnished with parsley, if desired.

Beast & Bottle!

Beast & Bottle is located at 106 South Market Street in Waverly, Ohio. I cannot lie, I haven’t been there, but judging from their dominating performance and photos of their burgers I will be visiting soon! Following Beast & Bottle in our poll was Taylor Brothers Saloon (Chillicothe) and Furman’s Bar & Grill (Greenfield). Congrats to Beast & Bottle!

Work ethic like you read about.

He’s still making us smile.

John Krasinski is the hero we all need right now.

Man, were the Buckeye’s hitting hard this game.

Because we all need a hero, and that hero is John Krasinski.

Oh, I’m in. I’m all in.

[Recipe below]

Taco Spaghetti
Course: Main Course
Cuisine: American, Mexican
Keyword: spaghetti, taco, taco spaghetti
  • 1 tbsp olive oil
  • 1 lbs ground beef
  • 1 pkg taco seasoning (1.25-ounce)
  • 1 10 oz Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 tbsp tomato paste
  • 8 oz spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 roma tomato (sliced)
  • 2 tbsp chopped fresh cilantro leaves
  1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

  2. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

  3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

  4. Serve immediately, garnished with tomato and cilantro, if desired.

You’ve all heard many a story about a little dog called The Spark. He’s battled coyotes, squirrels, horseflies, spiders, sweepers, the occasional hobo, and a lady in a power suit. Little dude is fearless, and he proved it again today.

Sparky and I welcomed a new addition to our family a few weeks ago, a little Maltipoo named Lilly that needed a home. Sparky has welcomed Lilly with open paws (ok, he does have to let her know who’s boss every now and then) and for the most part it’s been smooth transition. Whenever we’re around other dogs Sparky makes it clear that he’s Lilly’s protector, always staying between her and any potential danger.

Which brings me to our latest adventure . . .

Today I took Sparky and Lilly to a local state park, a place with a huge lake and plenty of room to run around. As I pulled into the parking lot near the dam I noticed a large American Black Vulture sitting there. It had its wings outstretched and it was massive. It had to have a wingspan of close to 6-feet and of course had one of those hairless heads and nasty looking hooked beak. I’d read about these creatures before and knew how mean they could be. Just recently I’d read this in the Louisville Courier-Journal:

They’ll devour slimy newborn calves, full-grown ewes and lambs alive by pecking them to death.

First the eyes, then the tongue, then every last shred of flesh. 

Yeah, so I knew I needed to keep an eye out, and especially up.

As we parked it flew away, but not before Sparky had spotted it and gave a low, gutteral growl. Not much gets past The Spark, man.

I got out of the car first, just to have a look around and scan the skies. I mean, I was pretty sure we’d scared the beast off but better safe than sorry, especially where my dogs are concerned. Plus, I figured no flesh eating bird in its right mind would swoop down with a human standing right there.

All was clear.

The pups hopped out and started doing their thing, trotting around and sniffing everything in sight. I made sure to stay close, especially to Lilly. After all, Spark is 22-pounds, experienced and a badass, but Lilly weighs probably 8-pounds and wouldn’t know danger if it stared her in the face. Spark was about 20-feet to my left, Lilly no more than 15-feet in front of me.

And then it happened.

First I thought Sparky had spotted a squirrel or rabbit and was making a mad dash for it. He was heading straight ahead so I thought he’d fly past Lilly in his hot pursuit. Then, out of the corner of my eye I saw it – the damn vulture was making a dive at Lilly.

For a brief instant I thought Sweet Lilly was a goner. What flashed through my brain was that poor little girl, who’s already been through so much, being carried off to be eaten alive by that winged monster.

Fortunately, somebody wasn’t going to let that happen, and that somebody was Sparky.

Not on my watch, you flying freak.

I promise you that behemoth was 20-feet up and diving as The Spark made his charge, growling and barking like a dog possessed. He leaped up and I swear, for just a split second, that I thought he was going to make contact. Instead, the beast made an excellent life choice – it got the hell out of there.

And as the big bird rose and flew away, Sparky gave chase, looking up and growling as he ran. I’m telling you that dog would still be giving chase had I not ordered him to come back.

Lilly? She was standing under me, shaking, and did so until Spark trotted back and they nuzzled noses together.

And as we walked back to the car, Sparky constantly the skies, ever watchful.

In retrospect, Lilly tore a toenail a couple days ago. It’s being treated but she’s still limping pretty badly. I believe the Black Vulture saw that and estimated Lilly was easy prey.

What it underestimated was the furry ball of protective fury they call The Spark.

I gotchu, girl.



This question was asked on Twitter, and one man’s answer touched my soul. Here it is:

My wife, my 3-year daughter and I were on a vacation in Alaska. One evening we went for a walk after dinner. Upon our return we found a Grizzly Bear between us and the door to our cabin. As we came through a clearing it stood up on its hind legs and roared, showing its teeth and growling. It then made a move towards us.

Without hesitation my 11-year old Bull Terrier, Duke, charged the bear and leaped towards its throat. As that was happening I ran my daughter and wife into the cabin, grabbed my rifle and ran back outside. The bear and Duke were gone, but I could hear sounds of the battle off in the dark woods.

Finally everything became quiet and I could hear the bear crashing away through the forest. I looked for what seemed like forever for Duke, and I was assuming the worst. Finally he came limping through the underbrush to me, bleeding badly. He’d fought like a son-of-a bitch. 

I rushed him to a local vet and he licked my neck and face all the way there. He seemed to be more worried about me, and that he was glad I was ok. When I got there I found out he had a broken leg, broken jaw and a 9-inch gash on his side.

He never made it.

Would I give five years of my life to Duke?


After all, he gave my entire family our lives.

Dogs. They’re truly a gift to mankind.

Well played, Flea. Well played.

I’ll take The Block at #1.

We all love the deliciousness of a regular deviled egg, right? Now imagine that same deliciousness, deep fried in greasy, tasty awesomeness. Again, you are welcome.

These little balls of tasty goodness are also known as Poutine Poppers, and they apparently originated up in America’s Hat, sometimes known as Canada. They are basically cheese curd encrusted fries and I am dying right now. Anywho, Poutine Poppers also known as Cheese Stuffed Potato Bites!

Click here for the recipe. Thank you and goodnight.

PS- You’re welcome.

Thank you and goodnight.
  • 2 cups powdered sugar
  • 1 1/3 cups creamy peanut butter
  • 1/4 cup butter, melted
  • 2/3 cup graham crackers crumbs
  • 1 tbsp maple syrup
  • 1 tsp salt
  • cups white chocolate, melted
  • 2 tsp coconut oil
  • sprinkles for garnish
  1. Line a medium baking sheet with parchment paper. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.

  2. Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.

  3. In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).

  4. Top with sprinkles, then refrigerate until set, about 10 minutes.

A man by the name of Cody Bondarchuk has posted the following on the Twitter machine:

From Cody Bondarchuk’s Twitter account:

Cody Bondarchuk
“I worked at McDonald’s for two and a half years and I put 11 nuggets in almost every 10-piece I ever made.”

7:27 PM · Nov 15, 2019Twitter for iPhone

Ladies and gentlemen, we have a new American hero and his name is Cody Bondarchuk. 11-McNuggets per order over a  2 1/2 year period adds up to about $1,600 worth of McNuggets that this Man-God has bestowed upon humanity. I can think of few other humans who have given back to the community like Cody Bondarchuk has. God bless you my man. God bless you.