Lee Majors Is The Six Million Dollar Man

A nostalgic article for me from CBC: Lee Majors dishes on Six Million Dollar Man role.

CBCNews.ca: You’d have to star in [a new Six Million Dollar Man movie].

Majors: Nope. I would do the Oscar Goldman part. I want to sit there in the office and point my finger and say, “Steve, go get ’em.”

Phillip and I had the Six Million Dollar Man action figure – got em for Christmas. Best Christmas ever!

Lee Majors is 72. Holy crap.

“The Beachcombers” Online

Hey, we can watch The Beachcombers online! Click the image to watch the episode in which “Nick and the Reach family banish Relic to Conventry and declare him invisible because they believe he has killed McLoskey. Relic discovers advantages to the situation and Nick and Margaret decide to exorcise him to stop the mischevious goings-on.” Yeah!

Can you hum the theme music? Danger Bay got nothing on The Beachcombers.

I know what I’m watching on my netbook in bed tonight. The Beachcombers!

In honour of this momentous occasion… we’re having ribs!

We made ribs last night and they were delicious, easily the best ribs we’ve ever made. Here are the ribs after they’ve been cooked on a low heat for six hours and before they went on the BBQ grill and got an extra coating of BBQ sauce.

The darker ribs are side ribs. The lighter ones are baby back ribs, though both got exactly the same treatment and were equally delicious. We followed an easy recipe from Food.com and it worked perfectly. The meat fell of the ribs just like Gawd intended. We didn’t have a clue about ribs until now. We used to think ribs had to be tenderized through boiling. But now we know: peel off the membrane from the ribs; massage the ribs with a rub consisting of brown sugar, paprika, etc.; wrap them twice in tinfoil; keep them in the fridge overnight; place them in the oven at 200°F / 95°C for six hours; let them cool down to room temperature; remove the tinfoil and reheat them on an outdoor grill with an extra coating of home made BBQ sauce. Beautiful. That’s how we’ll make them in the future now that we know how it’s done.