Category Archives: I Need Your Feedback

The Galveston B.B. Stone

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OK, so I already blogged about this one. You gotta peep the comments there, one from Orjan Jacobsson is very enlightening! I gave up SquareGuitar.com a log time ago, so all those links are broken, but as of now it still lives via the Wayback Machine.

I wanted to grab some of the info I gathered from there to drop here to go along with my Dewey Decibel FlipOut and Indy Custom FlyCaster posts, hell even the custom Russ Lorenz Shitar. Sorry if most of these links below are just broken or no longer exist. I like weird guitars and obsolete websites, I guess.

A composite photo showing different angles of a uniquely shaped, rectangular-bodied Galveston electric guitar with a sunburst flamed-maple top. The left panel shows the full instrument hanging, the top-right panel shows a close-up of the body and dual humbucker pickups, and the bottom-right panel shows a close-up of the black headstock with the Galveston logo.

The short of where it stands as I understand it now:

Jerker Antony & Orjan Jacobsson designed the guitar, had it manufactured at Un-Sung in Korea, sold it under the Eagle brand in Sweden/Scandinavia and in the U.S.A. under the Galveston brand… Maybe Brownsville too? I still don’t know anything about Galveston, or really Un-Sung. B.B. Stone was a nickname for a salesman, and he was not a player who got a signature. I can assume this was inspired by Bo Diddley’s square guitar meeting 80s flash? Maybe? I should reach back out to these guys and see if I can get some updated information. It seems there are 24 worldwide, and 12 made it here to the US? There there is an orange/butterscotch option and a black/ash one. The names Dae-yong Suk & Chess Lim have come up in searches too.

I’d love to find the owners of the rest of them out there in the wild. Please, share your stories and photos in the comments!

An image comparing two guitar headstocks side-by-side against a wooden background. The left panel shows a black Galveston headstock with strings, and the right panel shows a natural-wood Eagle headstock with a cutout center and three tuning pegs on each side. Blue text at the bottom reads: "The headstock is the main difference between the Galveston B.B. Stone model & Eagle B.B. Stone model."

The original synopsis from me (via SquareGuitar.com):

My band was playing show at the American Music Café, a venue in Murrysville Pennsylvania with an attached music store. The venue & music store would be described by many locals as a “shady” business place. We played there a lot because it was easy to book shows, & a lot of our fans & friends all seemed to gravitate to the place because of the growing (at the time) void of live all-ages music venues. Every once in a while a cool or strange guitar went through the store among the usual myriad of second-rate knock-offs. On Saturday December 23rd, 2000… I saw the “square guitar”, and bought it that day. I actually ended up trading in a Cimar by Ibanez Strat clone guitar that I had purchased earlier in the week in trade for it.

Trying to find out anything about the guitar manufacturers that use the Galveston brand can prove to be difficult. The best I can gather is that they’re made in a factory somewhere in Korea.

The model name is not listed anywhere on my guitar, & I didn’t know what it was until I came across a black & white photo on some discount guitar store’s website. I noticed that he headstock is quite different from my guitar though, and there was no visible name on the headstock of the pictured guitar, but I’m getting closer.

  • The first piece of useful information about the Galveston B.B. Stone that I came across was a review found at Harmony Central. Check it out here. – I don’t know if I agree with this guys ratings 100%, but he seems to have a lead on Galveston, Silverstar, and Un-Sung Musical Insruments… and what he’s equating it to as far as existing models. I haven’t been able to find anything out about Silverstar or Un-Sung Musical Instruments either, but if you have any information on any of the aforementioned companies, please let me know.
  • Through my searching, I did find two useful sites: Eagle Instruments & B.B. Stone & Son Musical Instruments. Eagle instruments apparently makes the exact same B.B. Stone Signature model, & they’re actually the originator. They give these Specifications.
  • From that website, I was able to discover & e-mail the actual designer of the guitar, Jerker Antoni. This is my correspondence with him, we were sightly confusing each other at the beginning. Maybe it has to do with the language barrier?
  • I sent the same e-mail to B.B. Stone himself, and got a little less of a reply. I think there was a slightly stonger language barrier here.
  • I can only see one major difference between the Galveston & Eagle models, the headstock. Also, the Eagle models appear to have the words “B.B. Stone” on them.
  • Know anything about this guitar? Where did you find it? Remember the day you bought it? Please share it with us!

My Emails from Jerker Antony:

—–Original Message—–
From: Jerker Antoni
To: ERiC AiXeLsyD
Sent: 7/8/2004 11:54 AM
Subject: SV: Mail från hemsidan (Galveston B.B. Stone?)

OK – now I understand what model it is – it is the B.B. Stone model, not
the Flash B.B. model.
In Scandinavia we used the Eagle head as you can see on attached
picture. We sold just 24 pcs all in all world wide I think.

I designed it (like I told you about the Flash B.B.) – but this model
was designed totally from scratch, and not like the other models with
the B.B. names like Flash B.B. aso.
Still with indonesian mahogany body and canadian hard rock maple neck.
It was never imported by Sam Ash or anybody else from what I know, I
think there are just 8 or 12 pcs in the USA and all imported by
Galveston.
Thanks for the pictures, I might put one up on our hompage later and
link to your homepage if that is OK.
Take care!


—–Ursprungligt meddelande—–
Från: ERiC AiXeLsyD
Skickat: den 7 juli 2004 23:44
Till: ‘Jerker Antoni‘
Kopia: ‘eric@aixelsyd.com‘
Ämne: RE: Mail från hemsidan (Galveston B.B. Stone?)


Wow Jerker,

You don’t know how long I’ve been searching for the origins of my
guitar! Here’s a picture of my collection:


When my band plays out though, people always ask to see the “square
guitar”, ha ha ha. It’s what I use on stage mostly. I love the feel of
the fretboard, and I love the sound. It does have great sustain, &
someday I might replace the pickups with something a little screamier…
but for now, I love what I’ve got. I’m assuming it was made in Korea &
it’s from a small run. It’s next to impossible to find anything out
about the company Galveston, but it looks like I somehow surpassed them
& got right to the source!

I don’t know how I can thank you enough for the explanation, or for the
great guitar design. I will tell you to keep up the great work, & link
you to some photographs of me with the guitar in action:


You’re my hero, dude!


Rock on!
-Eric Carroll a.k.a. ERiC AiXeLsyD – www.aixelsyd.com

—–Original Message—–
From: Jerker Antoni 
Sent: Wednesday, July 07, 2004 2:47 PM
To: ERiC AiXeLsyD
Subject: SV: Mail från hemsidan (Galveston B.B. Stone?)

Dear Eric,
I designed that model. It is a great guitar, light and easy and with
better sustain than most Les Pauls, as the body is from indonesian light
mahogany, and the neck is not from mahogany but from hard rock canadian
maple. Pickups are OK for korean made, but that is easy to change if you
want.
They got so popular here that Gibson sent their lawyers to sue us, they
thought it was a copy of their LP model but they just had the picture,
and they did not see the backside of the instrument with the body shape
going through the neck like an S-curve. So I took a picture of the
backside and they gave that thing up.
We called it Eagla Flash LP as all models I designed with star inlays in
the fretboard were called Flash something, but Gibsons lawyers thought
LP stood for Les Paul so they were still angry.
So we changed the name to Flash B.B. as B.B. Stone was the boss of the
factory that produce them, Un Sung in Inchon, Korea, south of Seoul.
The B.B. Stone name is another story, his korean name was very odd, so I
asked him to interprete it in english, and it meant Big Brave Stone, so
I thought he would be better remembered as B.B. Stone. So he changed his
name and he also put up his own company later on using this name.
We sold a few hundred of this model in Sweden, and also a few hundred in
the USA, some to Sam Ash (they used the Brownsville logo for their own
imports), and some to other importers like the guys with the Galveston
logo.
They all use other headstocks, we had our own Eagle headstock which I
think looks better.
Later on we made other versions of it like the Mezz signature model, the
same instrument but with oil finish for even better sound. The guy Mezz
is a great guitar player and singer, american that lives in Europe.
His father was jazz musician Mezz Mezzrow, who wrote a classic jazz book
in the 50’s.
Take care of the guitar – it is really a great instrument – especially
compared to the Gibson models which I think are great looking junk for
the guys that were not allowed to play with doys when they were young,
so now they compare the looks of the birds maple tops of their Les
Pauls…
Best regards

Jerker

—–Ursprungligt meddelande—–
Från: ERiC AiXeLsyD
Skickat: den 7 juli 2004 20:07
Till: ‘eagle@eagleinstruments.nu‘
Ämne: Mail från hemsidan (Galveston B.B. Stone?)

Hello,

I found your sites at www.bbstone.co.kr & www.eagleinstruments.nu and
I was wondering if you knew anything about the Galvestion B.B. Stone
model guitar? I belive that I own one, only it does not have the B.B.
Stone logo, or the correct headstock… I cannot find any history on
Galveston or the guitar itself. I was wondering if you could possibly
help me out?


Thank you,
-Eric

My Email from B.B. Stone:

—–Original Message—–
From: BB.Stone
To: ERiC AiXeLsyD
Sent: 7/10/2004 11:38 AM
Subject: RE: Galveston B.B. Stone Model Guitar?Dear Eric

I have developed “BB.Stone” guitar before I established my own company.
At that time, Galveston purchased guitars. I am now selling various
kinds of musical instruments and guitar parts. I hope this will help
your questions.


Best Regards.


BB

Insight from Orjan Jacobsson:

Orjan Jacobsson's avatarOrjan Jacobsson

 says:

Edit

Hello I was one of the owners of Eagle Instruments AB Sweden. Jerker Antoni and I Orjan Jacobsson. This guitar was designed by Jerker that´s right. We made about 12-18 pcs of it under our brand Eagle. Since there are too many Eagle branded products out there we could not use that name in other countries than Sweden. Other companies like Galveston bought guitars under their own labels to sell. Some of them through Sam Ash under the brand Brownsville. Made by Un Sung in Inchon Korea.
BB Stone is no blues guy from Korea. He was the salesman at Un Sung. Hes name was something like Dae Young Suk. That did not sound so good Jerker thought. He asked him to translate this korean name into English. He said it means “Big Brave Stone” Hence that: BB Stone. So Jerker named him that. Today he uses this on his buisness card. He has his own Company today and don´t work for Un Sung. Funny story isn´t it?

A wide shot of a guitarist performing live on stage with a wide stance. He is wearing a dark t-shirt, a black beanie, and light-colored jeans, playing the rectangular yellow sunburst electric guitar with a microphone stand in the foreground.
A live action shot of a guitarist wearing a cap and playing the yellow sunburst electric guitar while standing directly behind a large, ornate carved wooden statue of a standing bear that matches his height on stage.
A composite image showing three electric guitars mounted side-by-side on a rustic wooden plank wall. From left to right: A Dewey Decibel FlipOut, a sunburst double-cutaway guitar with a white pickguard, The Indy Custom FlyCaster a bright yellow V-shaped-bottom guitar with a black pickguard and a matching yellow neck, and the yellow sunburst flamed-maple Galveston BB Stone guitar with a rectangular body.

Pizza Pockets

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So, a while back I made some things, and I don’t know if they were calzones or stromboli because no one can seem to fully agree on the definitions of either. Yes, I know definitions exist, but restaurants are all over out here calling them the wrong thing and people will confidently give you their contradicting hyper-regional opinions as gospel. Maybe it’s a turnover? I like alliteration, so Pizza Pocket it is.

[ Just The Recipe | Cooked Wiki | Only the Recipe ]

The first ones I made were not pretty. They were more half-moon shaped, one was not sealed well. They were delicious, but not awesome. I used pizza dough balls from Aldi and I did not do a great job stretching it.

This time I made some for lunch, and they looked pretty good. I put fillings in to order for each of us, and put our initials on top so they didn’t get mixed up. I got a resounding seal of approval on these, so I’m putting it here to make it again.

A top-down view of a parchment paper lined baking sheet holding four large, crispy, golden-brown pizza pockets. Each pocket features a personalized family initial carved into the top crust to identify the different fillings, with hints of glorious melted cheese peeking through.
Pizza Pockets!

Here’s what I used:

  • Giant Eagle pizza dough pop-tube
  • Jarred pizza sauce
  • Shredded Italian blend cheese
  • Shredded Mozzarella cheese
  • Parmesan cheese (the powdery shake kind)
  • 2 eggs
  • ½ stick butter
  • “Toppings:” (Fillings?)
    • canned mushroom stems & pieces
    • canned black olive slices
    • jarred roasted red peppers
    • diced ham
    • mini pepperoni
  • Spices:
    • garlic powder
    • onion powder
    • paprika
    • Italian blend
    • parsley
    • Dash table blend

Here’s how I made them:

  1. Preheat the oven to 400° (Or if you’re weird like me, preheat it to 425° then crank it down to 400° after you put the food in.)
  2. Put down some parchment paper on a large baking sheet because washing dishes sucks.
  3. Put any wet toppings like the mushrooms, olives, & red pepper on a paper towel or two do drain & dry off a bit.
  4. Melt the butter in a microwavable bowl, add in spices to taste.
  5. Crack the eggs into another bowl, whisk (or fork), and add spices again.
  6. Pop open the scary dough tubes with a spoon, roll them out, and cut them in half the short way.
  7. Put down the Italian cheese blend on half of the half. I didn’t measure, but I did use the whole bag. Leave room on the edges so you can seal the dough.
  8. Spoon on a very little bit of the pizza sauce.
  9. Add your preferred toppings, keeping track of who gets what. I took ’em all!
  10. Sprinkle some parmesan cheese.
  11. Top with a little bit of Mozzarella.
  12. Hit the edges with some egg wash.
  13. Fold over the dough to make a nice rectangle, and use a fork to crimp the 3 “open” edges.
  14. Brush the egg wash on top, then brush the melted butter on top of that.
  15. Add extra spices on top if you think it needs it, and go for more parmesan too.
  16. Cut slits in the top shaped like everyone’s initials so you know whose is whose.
  17. Pop that in the oven at 400° for 20 minutes and you get what I got in the picture.

Suggestions/Substitutions/Advice:

  • I measure with my heart. You should too. Trust your judgement. Season until your ancestors tell you to stop.
  • It’s also fun to make mountain pies (if you have a campfire going) or pizza grilled cheese.
  • You could get fancy and do all kinds of stuff like green peppers, pepperoncini, sausage, onion, Ricotta, anchovies, spinach, basil, whatever.
  • Of course use whatever dough or cheese fits your fancy, fits your budget, or is simply what’s available.
  • You can skip the pizza sauce. I also wouldn’t overdo it… you want vents up top to let steam out so it doesn’t stay too wet.

So, do you make something similar? I am way too impatient to make dough, and I seem to even be too impatient to stretch a dough ball properly. These rolled canned tube things were perfect.

Hit me up on the comments or social media replies with some conversation:

  • What would your toppings of choice be?
  • Is this a Calzone, Stromboli, turnover, or what?
  • What would you do different?

Regardless, when making a pizza, calzone, stromboli, you gotta listen to my Punk Rock Pizza Party playlist. Oh and, hey… Did you try and make a meatball club yet? You don’t have to do stuff the same boring way as everyone else. If you did make one, you should get a T-shirt (or at least a button).

I will continue to make weird stuff, and leave pizza to the experts. You could wear this T-shirt while you make pizza 0r eat pizza.

Shamrocks & Shenanigans ☘️🍀| Mazes for St. Patrick’s Day

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OK, so I drew up a maze with a Leprechaun and a pot o’ gold, because… Stereotypes. I thought it may be a fun activity for people who celebrate their Irish or Celtic heritage this time of year. I do love to rock the Celtic Shenanigans 🍀 playlist on random more often than usual this time of year. You can spare me your “dusting off” Dropkick Murphys/Flogging Molly jokes. I have heard them all, and I listen all year. (I also don’t drink much any more, but my Beer 🍻 playlist also feels stereotypical and apropos.)

A colorful maze featuring a leprechaun on the left encouraging viewers to help him reach his pot of gold at the end of a rainbow, all set against a light green background.

🪙☘️🪙🌈🪙🍀🪙

I also made a shamrock maze & a four-leaf clover maze, for a fun quick activity, & I uploaded them to my TeePublic & RedBubble shops. Everything is on sale right now at TeePublic, including these two designs. Get T-shirts for $16, stickers for $3, or all kinds of other cool stuff. You can even customize the colors of the products, so you can have a black hat or T-shirt, a green one, or whatever you prefer.

Which one do you like more, the shamrock (three-leaf clover) or the lucky four-leaf clover? Should I add this leprechaun maze to the shops too?

A green clover leaf filled with an intricate maze design, featuring arrows indicating entry and exit points.
A green four-leaf clover designed as a maze, with intricate pathways and two yellow arrows pointing downward.
Green t-shirt featuring a black outline of a shamrock filled with a maze design.
Green t-shirt featuring a stylized maze design in the shape of a shamrock.

☘️🍀

Check out all of these mazes, in a printable black & white if you’d like:

A black and white illustration of a shamrock shape filled with an intricate maze design.
A maze illustration featuring a leprechaun on the left, with a speech bubble saying 'Help the Leprechaun get to his pot o' gold!' and a pot of gold at the bottom right, connected to a rainbow.
A black and white illustration of a four-leaf clover designed as a maze, with intricate pathways and arrows pointing downwards.

🍀☘️🍺🤘🍻☘️🍀

They work great as adult coloring book pages too. You can fill in the dead ends to find the path, or just color ’em however you please. I’m a big fan of anarchy.

You can check out my playlists on your preferred streaming service with these links from Tune My Music:

Let me know if you think I’m missing something good for either list!

Also, what do you like to eat for St. Patrick’s Day? I have been hungry for something like this. Maybe with potatoes this time.

Onion Nooks & Swiss Crannies 🧅🧀

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So, the other night, I caramelized some onions for some burgers. In my time-honored tradition of always making too much… I had some leftover. I had an idea for English muffins for breakfast topped with the onions & some Swiss cheese, so I tried it, out.

The were absolutely delicious. Just posting this so I can pin it & refer back to it.

When caramelizing the yellow onions in a ridiculous amount of butter, I added some salt, onion powder, garlic powder, paprika, ground mustard, & black pepper. I have no idea if this is “correct” but it was delicious. I start them out on medium until they’re translucent, then cook on medium-low for a ridiculously long time.

A close-up of a toasted English muffin topped with caramelized onions & melted Swiss cheese on a parchment paper background. 🍞🧈🧅🧀

Fast forward to the next morning, I split some L’Oven Fresh English Muffins, spread butter on them, spread some of the leftover caramelized onions on them, and topped with half a slice of Swiss cheese… and baked in a pre-heated 350° F oven for about 13 minutes. (The onions were cold from the ‘fridge, & I wanted to be sure they were heated up before everything was too toasted.)

It was a great breakfast… but I did miss a beef broth or au jus kind of flavor. Would have been like French Onion English Muffins then. Maybe next time?

Four toasted English muffin halves topped with caramelized onions & melted Swiss cheese on a baking sheet lined with parchment paper.

What would you call this? Have you done something similar? Would you do it different? Ever try the oven method to caramelize onions, or something other than slow & low on the stovetop? Let me know in the comments!

That one time one of my mazes was in the Fat Wreck Chords ‘Zine/Catalog…

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Anyone remember punk rock compilation CD’s, & their ‘zine/catalogs? I remember lots of ‘zines out there, and still love all the great punk rock that I found through Fat Wreck, Epitaph, Lookout!, Asian Man, Honest Don’s, Drive-Thru, No Idea, Hell Cat & more.

It was fun to be included in stuff like this! (I got some art in the 90’s FIEND CLUB Bleeder’s Die-Gest too!)

Check out the maze, and the pages it was part of:

A hand-drawn maze with the text 'Help FLOYD get to the refrigerator for a beer!' at the top and 'FAT WRECK CHORDS' in the center, with an illustration of a refrigerator at the bottom marked 'FINISH!'

You should try to solve it, post your solution, & tag me @AiXeLsyD13 on your preferred social media platform. And, of course I spelled refrigerator wrong. 🤦🤷

A vintage punk rock compilation catalog featuring a maze and an order form for Fat Wreck Chords merchandise, with playful illustrations and text related to punk culture.

You can check out a few more pages on my Threads post or on Instagram:

Did you dig the Survival of the Fattest, Punk-O-Rama, Greatest Shits compilations, & all the associated bands? Who were your favorites?

Snuff, Guns ‘n’ Wankers, & Dogpiss always stood out to me!

Culinary Anarchy | You don’t have to parboil the lasagna noodles!

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A slice of lasagna on a white plate, showcasing layers of pasta, ricotta cheese, meat, and marinara sauce.
Leftover Lasagna – about to be re-heated in the microwave.

I have seen it out there on the internet for years, and I was afraid. Surely the ready-to-bake lasagna noodles are drastically different from the regular ones, right? I’m not talking fresh pasta that needs no prep… I mean the dried boxed stuff that food snobs will tell you is inferior.

I did it. No one died. Everyone seemed to like it. I’ll put my recipe down here first & the shenanigans after that… because Threads gave me some shenanigans. Trigger warning for Nonnas worldwide: I put brown sugar in jarred sauce. Proceed with caution.

Here’s what I did…

Ingredients:

  • (3) 15 oz. containers ricotta cheese
  • (2) 8. oz/2 cups bags shredded Mozzarella/Provolone cheese
  • (1) 2.41 lbs. package 90%/10% ground beef
  • (1) small zucchini, shredded (maybe 2 cups?)
  • (3) 24 oz. jars marinara sauce
  • (1) 1 lb. box Barilla lasagna noodles
  • (2) eggs
  • ½ cup grated Parmesan/Romano cheese
  • shredded parmesan (to taste)
  • fresh curly parsley (to taste)
  • Italian seasoning (to taste)
  • dried parsley (to taste)
  • brown sugar (to taste)
  • jarred minced garlic (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
  • black pepper (to taste)
  • paprika (to taste)
  • Mrs. Dash table blend (to taste)
  • salt (to taste)

Method:

  1. Preheat oven to 375° (Next time I may do 350° for a longer time, but we were in a but of a hurry.)
  2. Brown the beef in a pan on the stove with some of all your spices to taste. (I could/should have included onion here.)
  3. Mix the ricotta, one bag of the shredded cheese, the grated parmesan, a bit of the shredded parmesan, the eggs, fresh parsley, & shredded zucchini in a large bowl, again with all the spices including the garlic.
  4. This filled two 9×13″ glass baking dishes for me. I think I layered them both a bit different. Follow your heart. Put sauce on the bottom, sprinkle in some brown sugar, the dry lasagna noodles, the ricotta mixture, the ground beef, some more shredded cheese, more sauce, more noodles, and just keep going. I did put a very little bit of water in the jars of sauce to swirl around & empty more.. and put that into the dishes too. Sprinkled cheese and made sure there was lots of sauce on top of each.
  5. Cover them tightly with foil & put them in the oven for 50 minutes.
  6. Take out, sprinkle on some more of the shredded parmesan, cook for another 10 minutes.
  7. Pull out, rest for a bit, then serve.
Two glass baking dishes filled with baked lasagna, topped with melted cheese and marinara sauce, resting on a wooden surface.
A serving of lasagna on a white plate, showcasing layers of noodles, marinara sauce, ricotta cheese, and ground beef.

Notes:

  • Like I said, lower & slower next time. Maybe 350° for an hour then uncover & go for another 15 minutes?
  • Carrots may be good in with the ground beef… and/or mushrooms?
  • Maybe spinach in the cheese mixture or as another layer. Let’s get some fiber up in here.
  • I don’t generally like sausage, but if you do it’d be good here for sure.
  • What would you do?

🍝

Readers, let me tell you… people have feelings about calling that strip of pasta a “lasagna noodle.” There is also the fact that “American” lasagna has ricotta, but traditional does not. I was even told that because I added shredded zucchini it is no longer lasagna. I have made it replacing the pasta with long thinly-sliced zucchini planks and still called it lasagna.

People have lost their damn minds. No one knows that food and language evolve over time and across regions and even households?

I did plug my ingredients list into Gemini, ChatGPT, Perplexity, & Copilot to see what they would churn back out, but honestly I didn’t follow through with any of their advice.

I also make wedding soup incorrectly and put beans in chili. Clutch those pearls! Enjoy a meatball club. Hell, join the meatball club!

I look forward to your thoughts about lasagna, your tips, tricks & recipes, and the nuance of semantics involving pasta naming conventions in the comments. How do you layer yours? I feel like I need a way deeper pan. Do you go “traditional” and eschew ricotta? Do you call lasagna noodles lasagna noodles or are you pretentious?

I leave you with the discourse:

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🏴‍☠️ Curses, Cutlasses, and Cauldrons | Joel Fatal, Local Troublemaker

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Curses, Cutlasses, and Cauldrons by Joel Fatal, Local Troublemaker

I’ve posted before about other friends that have written books. That’s not new. I know some cool-ass people. This scoundrel has an Ernie and the Berts tattoo though.

I was on a boat in the ocean exactly once in life. We were far enough out that we could not see land. I was told it was a rather calm sea that day. I still puked over the side. I caught an amber-jack, that apparently was not good eating because of a potential parasite? I am deathly allergic to shellfish, and I am not a fan of the beach. I have probably only had rum a handful of times and it was always mixed with Coke or Dr. Pepper. Still though, who doesn’t love the romance & adventure of pirate imagery, and pirate songs?

Here’s my review of Joel’s book:

This collection of thoughts, reflection, & feelings is delivered not unlike catching a glimpse of a ghost ship in the mist on the barely discernable horizon. Sometimes it’s just hinted at on the whispers of the wind or waves of the open sea. Then, all of a sudden you’re in the crow’s nest surveying the chaos of the poop deck in a storm or in the captain’s quarters as he sips rum and recounts tales of anarchy, punk rock, rebellion, & love by candlelight. Maybe it’s the brig? Or a deserted island. It’s left to the reader to fill in the gaps as they dream of their own adventures, shenanigans, & longing. Who can’t relate to a journey, physical or metaphorical? What is the line really? Get lost in this book, & create your own treasure map to get out or to get further lost. 🏴‍☠️

You should pick it up on Amazon via KDP or check out the Goodreads page.

A hand holding a book with an illustration of a witch stirring a cauldron against an orange background, featuring a skull and crossbones in the upper corner.
Curses, Cutlasses, and Cauldrons by Joel Fatal, Local Troublemaker

After you read Joel’s book, you’ll probably want to listen to my “Let’s Get Scurvy 🏴‍☠️🦜“ playlist, and maybe even try my treasure map maze (from my book, You Can See Yourself Out). Tell me what you like from the playlist & make suggestions for more songs in the comments!

A hand-drawn treasure map maze featuring a pirate ship, sea creature, palm tree, and treasure chest, set against a background of winding paths. (Hand-drawn by AiXeLsyD13)

You can get this one on a T-shirt, and a ton of other stuff too.

But really, buy Joel’s book. Tell me what you thought about it in the comments, you barnacle-ridden bilge pump!

A person with a beard and glasses (Joel Fatal) holds four copies of a book with a pirate-themed cover featuring a skull and crossbones.

Italian …Subwich? Submursible?

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This is becoming a trend. I want to make a sandwich and don’t have the appropriate bread or bun. Thankfully, this lack of planning for a meatball sub brought forth the almighty Meatball Club (the Meatball Melt isn’t bad either). This was not a bad alternative, if I do say so myself.

Did you get yourself a The Meatball Club T-shirt yet? Maybe I should trademark that.

I made some of my grilled chicken noodle soup that we had with a salad for dinner last night. I had some leftovers for lunch today and wanted a lil’ sandwich to go with it. Not much beats a local mom n’ pop pizza shop Italian Sub. I had some almost sort of close enough ingredients in the house, so I crafted my own.

In my humble opinion, the key to a great local sub shop Italian Sub is the toasting. The second key is to call it a sub and not a hoagie, grinder, hero or whatever other word yinz have for it. Maybe this would be less a Subwich and more a Submersible?

I didn’t have a sub roll, but I did have the super cheap hamburger buns. That worked, because it was lunch time and I didn’t need a foot long sandwich anyway.

A grilled Italian Sub sandwich made on a toasted burger bun, sitting atop a white plate, featuring melted cheese and ridiculous meats.
The Italian …Subwich?

Here’s what I did…

I preheated the oven to 400° and gathered all my stuff.

I melted some butter & EVOO with garlic powder, onion powder, & Italian seasoning in the microwave in a microwave safe bowl.

I spread the butter on the insides of the bun, sprinkled on a tiny bit of shake cheese, and toasted it inside up in the oven for 5 minutes on a sheet pan.

I took it out and poured some Sweet Italian Dressing on the inside of both buns.

I stacked the cold cuts, cheese, & veggies like this from the bottom up on the bottom bun: Turkey, hard salami, provolone cheese, ham, hard salami, jarred roasted red peppers, sliced black olives, shredded Parmesan from a tub,

I put a slice of provolone on the inside of the top bun.

I put it back in the oven for 6 minutes.

I took it out & assembled the sandwich.

I brushed a little more melted butter/spices on the top, and put it back in… this time on convection at 350° for two minutes because why not?

I bought it out and it definitely gave me mom n’ pop pizza shop vibes. Those slightly burnt edges make it kick.

My wife likes the Roasted Red Pepper Italian dressing & some mayo on hers. If you’re going to comment that you don’t like back olives, can’t eat roasted red peppers, or would add onions, lettuce, & tomato… I’ll lift the weight off of your shoulders and ask how you’d make this yours?

If you are here to say bread, meat, or cheese are not for you and/or ask what you can substitute, I’ll say “Bean Soup” to you.

I asked Gemini to pull out an ingredient list, and it did this whole ass thing, so I’ll paste it all below for the “jump to the recipe” crowd. It’s funny how it says to slice the bun like this isn’t the ~$1 pack of 8 from Aldi. It does know what “shake cheese” is though. Do other people call it that, or just me? It adds some wild stuff all inferred from my text above.

Ingredients

This is for one sandwich, but is easily scalable for a crowd!

The Butter Brush & Dressing

  • 1 Sub Bun (or your favorite hoagie roll)
  • 2 Tbsp Butter (unsalted or salted)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 2-3 Tbsp Sweet Italian Dressing (or another vinaigrette of your choice)
  • 1-2 tsp “Shake Cheese” (the grated Parmesan from a container)

The Filling

  • 2 Slices Provolone Cheese
  • 3-4 Slices Turkey (deli slices)
  • 3-4 Slices Ham (deli slices)
  • 6-8 Slices Hard Salami (layered)
  • 2 Tbsp Jarred Roasted Red Peppers (drained)
  • 1 Tbsp Sliced Black Olives
  • 1-2 Tbsp Shredded Parmesan (from a tub, for texture)

Wife’s Variation (Optional)

  • Roasted Red Pepper Italian Dressing
  • Mayonnaise

Instructions

1. Preheat and Prep the Butter

  • Preheat your oven to 400°F.
  • In a microwave-safe bowl, melt the butter and EVOO together.
  • Stir in the garlic powder, onion powder, and Italian seasoning. Set aside.

2. Toast the Bun

  • Slice your bun open and lay both halves on a sheet pan, inside-up.
  • Brush a generous layer of the seasoned butter mix onto the insides of both buns.
  • Sprinkle the insides with a tiny bit of the “shake cheese”.
  • Toast the buns in the oven for 5 minutes, or until the edges are just starting to brown.

3. Build the Base

  • Remove the buns from the oven.
  • Pour a drizzle of the Sweet Italian Dressing onto the inside of both buns—don’t saturate it, just a light coat.
  • On the bottom bun, stack the cold cuts, cheese, and veggies in this order:
    • Turkey
    • Hard Salami
    • One Slice of Provolone Cheese
    • Ham
    • Hard Salami
    • Jarred Roasted Red Peppers
    • Sliced Black Olives
    • Shredded Parmesan
  • Place the second slice of provolone cheese directly on the inside of the top bun (it will act as a shield and melt beautifully).

4. Melt and Warm

  • Put both halves of the sandwich (still separate) back in the oven for 6 minutes, or until the cheese is melted and bubbling.
  • Carefully remove the sheet pan and assemble the sandwich by placing the top bun onto the bottom.

5. The Final Kick

Take it out, slice it, and enjoy!

Brush a little more of the remaining melted butter/spices right onto the top crust of the sandwich.

(Optional, but highly recommended) Turn the oven to Convection at 350°F and pop the sandwich back in for 2 minutes. This gives you those amazing, slightly crispy, burnt edges that make the sandwich sing.

Oh yeah, did you see the soup?

…And what should I call this?

While we’re at it, which local pizza shop or deli makes your favorite Italian Sub? More than one answer is OK!

Spiderweb Maze 🕷️🕸️🪰

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I felt like drawing another Halloween sort of maze. I will probably do some more. I wanted to give this a bit of color too. As always, I’d love it if you solved the maze on paper or on a screen, posted it so social media, & tagged me.

Have fun with this. Print it for your Halloween parties, to pass out with candy, or just for fun. Free to use, just don’t steal & sell it.

I really used to be super creeped out by spiders. Perhaps I should make a series of different kinds of spider mazes. The fly is kind of a blob here. I may do a cleaner version at some point. Still working out if I want the next book to have a theme or just be chaos (again).

A black and white maze depicting spider webs with a spider and a fly, featuring the text 'HELP THE SPIDER GET TO THE FLY!'
A Halloween-themed maze with a spider at the top and a fly at the bottom, featuring intricate web designs and an orange gradient background. The text at the top reads, 'HELP THE SPIDER GET TO THE FLY!'
A Halloween-themed maze illustration featuring a spider and a fly. The maze is intricate with spiderweb patterns, and a red text prompt reads 'HELP THE SPIDER GET TO THE FLY!'

You can get the black & white version on all kinds of stuff like stickers, T-shirts, mugs, & wall art at TeePublic & Redbubble.

You can also get the orange version on all kinds of stuff like stickers, T-shirts, hoodies, & aprons at TeePublic & Redbubble.

There’s a whole Halloween category of my stuff at Redbubble. I got some stickers for myself to pass out in our non-food Halloween treats bowl.

We are a food allergy household, and while peanuts, tree nuts, or chocolate aren’t triggers for us, we participate in the Teal Pumpkin Project & offer 3 separate bowls… of “traditional” stuff, stuff that is does not contain or is not processed with nuts or chocolate, & total non-food treats. The non-food stuff goes well every year!

Don’t forget to check out my other Halloween mazes like the Haunted House/Graveyard, old Halloween maze merch, and stuff from long ago, or even longer ago!

You can try to solve some of these while listening to my Halloween & monster playlists! Or, check the newest one (I cannot stop!): Halloween | Certified Bangers 💀🦇🕸️🕷️