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Monday, June 30, 2014
Feta-Stuffed Chicken
Here's another quick and easy recipe with just a handful of ingredients. The recipe came from a Cooking Light cookbook so it is, as published, very low in fat and calories. However, if the chicken is just the tiniest bit overcooked, the chicken can become very dry. Therefore, I would suggest adding a touch of butter to the stuffing as insurance.
The salad was a real surprise given it, too, only had a few ingredients: spinach, basil, EVOO & balsamic vinegar. Granted, I used my favorite and sparingly used "GOOD" EVOO (Laudemio) and balsamic (Cavalli) which is so smooth. I did sprinkle some extra feta on the salad to add a bit more color.
FETA-STUFFED CHICKEN (4 servings)
4 (4 oz) skinned, boneless chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 oz) crumbled feta cheese with basil and tomatoes
vegetable cooking spray
1 1/2 tsp butter or margarine, melted
3 cups baby spinach
1/2 cup fresh basil, thinly sliced
1 Tbsp balsamic vinegar
1 tsp EVOO
1/8 tsp pepper
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 Tbsp cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8x8" square baking dish coated with cooking spray. Drizzle melted butter or margarine over chicken. Bake, uncovered, at 400F for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with oil and vinegar. Sprinkle pepper over salad; toss well. Serve chicken over salad.
Recipe Source: Cooking Light Five*Star Recipes (1999), p. 112
Sunday, June 29, 2014
Teriyaki Maple Salmon
This is going to be the shortest ingredient list I have ever posted. Talk about easy:
2 parts teriyaki sauce (I only use Soy Vay brand)
1 part pure maple syrup (preferably Grade B, but Grade A would work fine)
salmon filet(s)
That's it. Here's what I did:
I used a one 8 ounce salmon filet with 2 Tbsp of teriyaki and 1 Tbsp of maple syrup. I kept the skin on the filet and marinated the salmon with sauce/syrup mixture for a couple of hours.
When ready to cook, use whatever heat source you would like to do at the time: grill, bake, broil. I used my NuWave :) (keeping my kitchen cool). I recommend cooking the salmon in some type of vessel so you can baste it when you turn it, thereby keeping the salmon moist. In the NuWave, I cooked my 1" center-cut filet 6-7 minutes (skin-side up) then turned it, basted it, and cooked it for another 5 minutes. It came out perfectly moist and flaky (I also cooked at the same time about 1/2 pound of trimmed, thin asparagus spears drizzled with EVOO & S&P for 6 minutes on the 4" rack). An ear of corn-on-the-cob (husk and silk removed, covered in a paper towel and microwaved {2 ears} for 5 minutes) and dinner was on the table in just over 10 minutes with a cool kitchen, to boot!
Friday, June 27, 2014
Cream of Cauliflower Soup
Oh this soup is so good! Generally I would half a recipe of this amount, but I had a feeling it was going to a winner and it was. Actually, it was a Taste of Home Grand Prize Winner.
I did make one personal tweak. The recipe added an optional sprig of fresh tarragon. I love fresh tarragon in creamy soups and tried a cup of it with some chopped tarragon and liked it even better. So I'm listing that at the end of the recipe as an option. If you're not sure, just try a small cup with a bit of the chopped herb. Add it to the entire pot or increase the dried tarragon to suit your taste.
CREAM of CAULIFLOWER SOUP (8-10 servings, about 2 quarts)
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, sliced
2 tsp minced garlic
1/4 cup plus 6 Tbsp butter, divided
4 cups chicken broth
1 medium head cauliflower, chopped
1/4 cup minced fresh parsley
S&P to taste
1/2 tsp dried basil
1/2 tsp dried tarragon
6 Tbsp AP flour
1 cup milk
1/2 cup heavy whipping cream
1/4 cup sour cream
2-3 Tbsp chopped fresh tarragon, optional
Fresh tarragon sprigs, optional
In a soup kettle or Dutch oven, saute the onions, carrots, celery, and garlic in a 1/4 cup butter until tender. Add cauliflower, broth, parsley, S&P, basil, and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from heat; stir in sour cream. Stir in additional fresh or dried tarrragon and garnish with tarragon sprigs if desired.
Recipe Source: www.tasteofhome.com/recipes/winning-cream-of-cauliflower-soup/print
Thursday, June 26, 2014
Shrimp and Fusilli Salad
Keeping an eye out for recipes featuring dill (I'm still on that road), I ran across this idea the other day in a magazie. However, it called for a can of tuna and broccoli florets. I happened to have a few extra bags of small shrimp on hand and asparagus was so sale so I changed it up a bit and turned out wonderfully. The recipe called for 2 Tbsp of chopped dill and I was afraid it might be too much, but it was perfect.
The recipe called for ranch dressing, but after finding the perfect buttermilk salad dressing recipe, I'll never go back to that premade bottled dressing. That recipe is listed below.
I roasted the shrimp yesterday and mixed up the rest (except the dressing) earlier today. A great hot summer lunch or dinner.
SHRIMP and FUSILLI SALAD (2 servings)
1 (12 oz) package 51/60 uncooked shrimp
1 cup uncooked fusilli (corkscrew pasta)
15-20 asparagus spears, depending on size of stalks, giving you 1 cup cooked asparagus
8-12 grape or cherry tomatoes (depending on size), halved
1-2 pickling cucumbers, partially peeled, chopped
1/4 cup (or to taste) buttermilk dressing
2 Tbsp chopped fresh dill
Shell the shrimp and remove tails. Toss with a bit of EVOO and coarsely-ground black pepper. Turn broiler on high. Broil for 2-3 minutes or until shrimp are pink. Chill in refrigerator.
Cook pasta in boiling salted water until al dente. Drain and rinse.
Trim asparagus by snapping off tough ends. If boiling, cut spears into 1" pieces and boil for 2 to 3 minutes, depending on the diameter. Drain and then place into iced water to stop cooking. If steaming, cook entire spear until crisp-tender. Let cool and then cut into 1" pieces.
Half tomatoes, chop cucumbers and dill. Add to pasta and asparagus. Add chilled shrimp. Stir until dill is well mixed. When ready to serve, toss with buttermilk dressing.
Recipe Source: adapted from "Italian Tuna and Fusilli Salad," Cooking Club magazine, Summer 2014, p. 62
BUTTERMILK DRESSING (makes about 1 cup)
3/4 cup mayo (I use half regular and half reduced-fat)
1/2 cup buttermilk (I use fat-free)
1 tsp parsley flakes
1 tsp dried minced onion
1 tsp minced garlic
S&P to taste
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
* For Buttermilk Parmesan Dressing, add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika.
Recipe Source: Betty Crocker
Tuesday, June 24, 2014
Fried Green Tomatoes
Being a true Southern girl now for 6 years, I felt it was my duty to make fried green tomatoes. I made my first batch last year but, unfortunately, it was towards the end of summer and the only green tomatoes weren't absolutely green so the outcome was a bit messy and not firm. When I was in the market the other day, I spotted some new-crop firm green tomatoes from a local farm. So I picked one up.
I will be honest: I would only make these once a year for two reasons. One, it's a bit messy and two, this doesn't really fall into the healthy/lo-cal category. But these are better than the ones I've ordered in local restaurants. I initially thought the 1/2" cuts were going to be too thick, but if you get yourself a very firm green tomato, it comes out perfectly and you still get that bit of tanginess. And for me, freshly-ground coarse black pepper makes all the difference. But be careful not to overdo it.
This is a great side dish for shrimp and grits and even better if you eat them while watching the wonderful movie "Fried Green Tomatoes!"
FRIED GREEN TOMATOES (4-6 servings)
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup AP flour
1/2 cup cornmeal (I used both white and yellow)
1/2 cup bread crumbs
2 tsp coarse kosher salt
1/4 tsp (or more to taste) ground black pepper
1 quarter vegetable oil for frying
Slice the tomatoes 1/2" thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and S&P on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so there is 1/2" of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them well on paper towels.
Recipe Source: www.allrecipes.com
Monday, June 23, 2014
Mushroom and Brie Soup with Fresh Dill
The last few days I've had a real craving for fresh dill. Maybe because mine in my herb garden has really taken off (due to the absence of bunnies this year?) I also apparently had a craving for mushrooms as I had picked up two batches when I found them for a dollar at Aldi's the other day. And I'm apparently on a real soup run, evidenced by my making a batch of matzo ball soup last night at about 10:00 (with dill, of course). Anywho...I knew I needed to use up the mushrooms so I decided to tweak that incredible mushroom and brie soup (see 4-1-14 post) by adding some dill.
I really made just a few changes to that recipe. I used a lightly-filled 1/4 cup of freshly chopped dill, but think I would add more (I added some fresh to the finished product, but I prefer that slightly heated dill in the processed soup). So that is up to your personal tastes. I also lessened the garlic, broth, eliminated the S&P (you can also add that to suit your tastes).
Save a couple of the quartered mushrooms for garnish and, of course, a little sprig of that lovely fresh dill.
MUSHROOM and BRIE SOUP with FRESH DILL (makes 5 cups)
1 Tbsp oil
1 pound mushrooms, quartered (I used white button mushrooms)
1 1/2 Tbsp butter
1 medium onion, diced
1 tsp garlic, minced
1/4 to 1/2 cup lightly-filled fresh dill (reserve some for garnish)
2 Tbsp flour
1/2 cup white wine
3 cups vegetable stock (I used Knorr vegetable stock which comes in a gel-form in tubs, found in the soup aisle)
4 oz Brie or Camembert, cut into 1" pieces
1/2 cup cream
S&P to taste (I suggest adding after tasting finished product)
Toss the mushrooms in the oil, place on baking sheet in a single layer and roast in a preheated 400F oven until they start to carmelize, about 20-30 minutes, mixing them up once during the cooking (30-35 minutes in a NuWave or you can also saute them with the onions, see next step).
Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the flour and cook 2 minutes.
Add the wine and deglaze the pan.
Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the milk and brie, let the brie melt, fish out the rinds, add the fresh dill and puree to desired consistency. Add fresh dill (if desired) and S&P to taste.
Saturday, June 21, 2014
Teriyaki Salmon and Pineapple Quesadillas
I ran across this recipe the other day and thought "What a wonderful idea!" Teriyaki salmon and pineapple in a quesadilla!
There are several components to this so don't feel overwhelmed. I made the salmon, grilled the pineapple, prepped the salmon glaze and Srirachi mayo earlier in the day (along with chopping some green onions and red peppers). While I also made the pineapple salsa earlier in the day, I would suggest doing that at the last minute as the onions lost their bright purple color and turned pink (see prettier photos on Kevin's blog, address below).
For the salmon, I simply put a filet in a ziploc bag and let it marinate in some prepared teriyaki sauce for at least 30 minutes or up to overnight (I use the Soy Vay brand) and for the glaze, I made a slurry using about 1/2 tsp of cornstarch mixed into 1 tsp of cold water. I warmed about 1/4 cup of teriyaki sauce and then added and mixed the slurry until thickened. This was used to drizzle inside the quesadilla and on the outside. I baked the salmon in my NuWave on the 1" rack for 8 minutes (my filet was 3/4" thick). Kevin's directions are below.
For the Srirachi mayo, I mixed 2-3 Tbsp mayo with about 1/4 to 1/2 tsp of Srirachi (depending on how much heat you like). For both the glaze and the mayo, I put them into a baggie and cut a tiny corner off the baggie and used that to pipe into/onto the quesadilla.
You will need a fork with these quesadillas as the pineapple can tend to soften them. This is not the traditional crisp gooey cheese-stretching dish you're used to! You can either make one full 8" quesadilla or one and a half, depending on if you want two or three quarters each.
TERIYAKI SALMON and PINEAPPLE QUESADILLAS (2 servings)
2-3 (8") flour tortillas
1/2 to 3/4 cup jack cheese, shredded
1/4 to 1/3 cup teriyaki salmon, cooked
1/4 to 1/2 cup pineapple, sliced and optionally grilled
1-2 green onions, sliced (some reserved for garnish)
teriyaki glaze
Sriracha mayo, optional
chopped red pepper, optional, for garnish
Marinate salmon in teriyaki sauce for 30 minutes to overnight, place in a baking dish and bake in a preheated oven set to broil until the salmon flakes easily, about 7-10 minutes.
Heat a griddle or large skillet over medium heat, place one tortilla in the pan (no need to butter or oil the tortilla), sprinkle half of the cheese followed by the salmon, pineapple, green onion, teriyaki glaze, Srirachi mayo (if using), the remaining cheese, and tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Cut into quarters. Drizzle with teriyaki glaze and Srirachi mayo. Top with a bit of pineapple sauce (serve extra on the side). Garnish with green onions and chopped red peppers, if desired.
GRILLED PINEAPPLE SALSA (4 servings)
1/2 pineapple, peeled, cored and sliced 1/4" thick
1/2 red onion, diced
1 jalapeno chili pepper, seeded, and finely diced
1 lime, zested and juiced
1/4 cup cilantro, chopped
salt to taste
Heat your grill (pan) over medium-high heat.
Lightly brush the pineapple slices with oil and grill for 2 minutes on each side.
Dice the pineapple and mix all of the ingredients.
Recipe Source: www.closetcooking.com
Friday, June 20, 2014
Chopped Thai Crunch Salad with Sweet and Spicy Dressing
First of all, please forgive me for the sketchy postings of late....I think the heat is really getting to me and I have just been exhausted all week. Secondly, I really wish I had a better close-up of this incredible salad or at least some leftovers to take a new photo.
Let me tell you why you must try this. One: It is delicious. Two: It is beautiful. Three: It is ultra-nutritious. Four: You can make everything ahead of time and it will keep for several days because it's all crunchy stuff that won't get soggy. Five: You can adjust the ingredients to your liking (I add extra edamame).
I cut the recipe in half since there are just two of us and it make plenty for a big entree salad for each of us with enough leftovers for my lunch the next day. I figure I could make a half recipe during the week when Jim is out of town and have a fantastic lunch or dinner everyday while he is gone.
Delicious, beautiful, full of color and texture. It's the proverbial party in your mouth!
CHOPPED THAI CRUNCH SALAD with SWEET and SPICY DRESSING (4-6 entree servings)
2 Tbsp oil
2 Tbsp low-sodium soy sauce
1/4 cup rice vinegar
1 Tbsp lime juice (from about 1 lime)
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds boneless, skinless chicken breasts or thighs
4 Tbsp rice vinegar
4 Tbsp sweet Thai chili sauce
1 tsp sesame oil
S&P (a pinch of each)
Peanut Dressing:
1/4 cup creamy peanut butter
2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp Thai sweet chili sauce
2 Tbsp very hot water, plus more if needed
4 cups chopped romaine lettuce
2 cups chopped napa cabbage
1 cup chopped red cabbage
1 cup diced cucumber, peeled or not
1 cup edamame
1 cup small diced carrots
1 cup chopped red bell pepper
4 green onions, white and green parts finely chopped
1 cup chopped cilantro
Peanuts for topping, optional
For the chicken, whisk together the oil, soy sauce, rice vinegar, lime juice, S&P. Place the chicken in a ziploc bag or shallow dish and cover with the marinade. Refrigerate for 20 minutes or up to 24 hours (the longer it marinates, the better the flavor). Remove the chicken from the marinade and grill 6-7 minutes per side. Remove to a plate and let cool. Chop into bite-sized pieces.
For the vinaigrette, combine all the ingredients in a liquid measure or small mason jar and whisk (or shake) until well combined. The dressing can be made up to a week in advance.
For the peanut dressing, whisk together (or again, shake in a mason jar) all the ingredients until well combined. Add additional hot water, one tablespoon at a time, until the dressing is smooth and thin enough to drizzle.
For the salad, toss together all of the salad ingredients with the cooled and chopped chicken. This will stay crunchy until ready to dress and serve.
Pour the vinaigrette over the salad ingredients and toss until well-coated. Serve the salad with the peanut dressing on the side to drizzle on top.
Recipe Source: www.melskitchencafe.com
Tuesday, June 17, 2014
Easy Chinese Corn Soup
There's just about nothing easier to make than egg drop soup. And I do loves me some egg drop soup. I ran across this which simply adds cream corn to the mix and a whole new texture to the soup.
It takes just minutes to make and is a great accompaniment to any Asian dish.
EASY CHINESE CORN SOUP (4 servings)
1 (15 oz) can cream-style corn
1 (14.5 oz) can low-sodium chicken broth
1 egg, beaten
1 Tbsp cornstarch
2 Tbsp cornstarch
chopped chives, optional, for garnish
freshly grated black pepper, optional
In a saucepan, combine the corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup and continue cooking for about 2 minutes or until thickened. Gradually add the beaten egg while stirring the coup.
Remove from serve and garnish with chives and pepper, if desired.
Recipe Source: www.allrecipes.com
Sunday, June 15, 2014
Lightened Orange Beef and Broccoli
We're not big beef eaters here, so the few times a year I make a beef dish, it's generally Asian-inspired. Every so often, I get a taste for Beef and Broccoli. When I ran across this which is infused with orange flavor, I knew I would try it when I got a craving.
I found the recipe on www.iowagirleats.com. Have you seen her blog? She's a cutie and if you do a search for this recipe you can read how she came about combining the ingredients. NOTE: My only personal change I would make in this is lowering the amount of orange zest. For me, it was over-powering. She calls for 2 tsp, but I would recommend starting with 1 tsp and adding more if you desire (taste after the sauce is thickened and then add more if you like). Also, she calls for using 1 1/2 pounds of beef. I used 1 pound of a beef fillet and it was plenty.
Also, I found it interesting that she recommends using pre-made {like Simply Orange} or from concentrate instead of freshly-squeezed. Her reasoning (which makes absolute sense) is that one person in Minnesota in August will likely get a vastly different flavor/sweetness than someone in Florida would get in February (peak season being January through March) and by using the pre-made or from-concentrate, everyone would get a consistent result. But if you prefer freshly-squeezed and can get your hands on some lovely sweet and juicy oranges, do it!
Please don't look at the ingredients list and think it is too daunting. The beef and the sauce can easily be made ahead and then combined within minutes at serving time.
LIGHTENED ORANGE BEEF and BROCCOLI (4 servings)
1 to 1 1/2 lb flank or sirloin steak and cut very thinly, shaved if possible (partially freeze the beef for easier thin slicing)
1/4 cup + 1 Tbsp soy sauce, divided
2 Tbsp cornstarch, divided
3/4 cup chicken broth
1/2 cup orange juice (for best results use pre-made or from concentrate, not fresh)
2 Tbsp rice vinegar
2 Tbsp granulated sugar
1-2 tsp orange zest
1 tsp sesame oil
3 tsp minced garlic
1/4 tsp powdered ginger
1/4 tsp crushed red pepper
4 cups (2-3 stalks, depending on size) broccoli florets
1/4 cup water
1 Tbsp grapeseed or vegetable oil
cooked rice, for serving
toasted sesame seeds, for garnish, optional
Add steak to a large ziplock bag then add 1 Tbsp each soy sauce and cornstarch. Seal then squish to evenly coat and then place in the refrigerator to marinate for 20 minutes.
Meanwhile, combine remaining 1/4 cup soy sauce and remaining 1 Tbsp cornstarch with chicken broth, orange juice, rice vinegar, sugar, orange zest, sesame oil, garlic, ginger, and crushed red pepper then set aside.
Heat a large wok on nonstick skillet over high heat then add broccoli and water. Stir fry until broccoli is crisp-tender, 3-4 minutes then remove to a plate and set aside.
Heat oil in skillet then add half of the marinated beef in one layer. Do not disturb for 30 seconds, or until bottom is golden brown. Flip slices then saute other side until no longer pink. This goes very quickly, especially if you've been able to very thinly slice the beef. Don't overcook the beef or it will become tough. Remove to a plate then cook remaining beef and add to broccoli.
Add the sauce to the wok then cook until thickened and reduced, about 5 mintues. Add cooked beef and broccoli back into the skillet and stir to combine and warmed throughout. Serve over cooked rice and sprinkle with sesame seeds, if desired.
Recipe Source: www.iowagirleats.com
Friday, June 13, 2014
Barramundi with Tomatoes and Basil Mousse
Holy Smoklin' Doklins!!! (a Southern term) is this stuff good and seriously not all that bad for you! A fish dish with a tad bit of decadence of pesto and cream (really, not too much) with a wonderful complement of blistered tomatoes. Quick, easy, and oh so good!!! I served this with steamed asparagus and my most favorite Crushed Potatoes with Buttermilk Dressing (see 9-5-13 post). I used an 8 oz filet for the two of us, so obviously I widdled the recipe down to match the servings. A most perfect dinner.
BARRAMUNDI with TOMATOES and BASIL MOUSSE (4 servings)
For the fish:
4 barrimundi fillets with skin (6 oz each)....halibut is a good substitute
2 tsp olive oil
1 1/2 cups cherry tomatoes, halved
For basil mousse:
1/4 cup heavy cream
2 Tbsp basil pesto
Preheat the oven to 400F.
Dry the fillets well on paper towels and season generously with S&P on both sides.
Set a large oven-proof non-stick or cast iron skillet over medium-high heat. When hot, add olive oil. Place the fish in the pan (the nicer side looking side down). Sear until evenly browned, 2-3 minutes.
Flip the fish, spread the cherry tomatoes in the pan around the fish. Sprinkle them with a little salt. Turn tomatoes to coat with pan juices and set the pan in the middle of the oven to finish cooking the fish. The total cooking time (searing plus baking) will be around 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and peek inside. The fish is done when a trace of translucency still remains in the center.
While the fish is cooking, make the basil mousse. Whip the cream by hand or with an electric beater until foamy. Add the pesto and beat until soft peaks form (don't overbeat as the cream might separate). Season to taste with salt.
Place the fish on 4 plates. Spoon tomatoes over fish and top with basil mousse.
Recipe Source: www.thebetterfish.com
Thursday, June 12, 2014
Chorizo and Black Bean Rice
Now here is one unbelievably delicious Mexican dinner side dish! WOW! I generally make the "Joy of Cooking" Spanish rice (see 5-12-13 post) as my basic go-to side dish for any Mexican entree but ran across this a few weeks ago. And since I had some chorizo in the freezer which I needed to use, voila!!! a new side dish has been born.
This does make a lot (8-10 servings), but leftovers will freeze well for the future. That is, if there are any leftovers.
CHORIZO and BLACK BEAN RICE (8-10 servings)
3 Tbsp vegetable oil
1 medium onion, peeled and chopped
3 tsp garlic, minced
1 medium red bell pepper, seeded and chopped
1 ripe tomato, chopped
1 lb chorizo, casing removed and crumbled
2 tsp ground anato (found in the herb/spice or Latin aisle of your grocery store)
2 tsp kosher or 1 tsp table salt, or to taste
1 tsp ground black pepepr
3/4 tps ground cumin
1/2 tsp ground oregano
1/3 cup white wine
2 cups long-grain white rice
3 cups water
1 can low-sodium black beans, drained and rinsed
1/3 cup chopped fresh cilantro
Heat the oil in a 5-qt stockpot over medium heat. Add the onion, garlic, and bell pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook for another 3 minutes. Add the crumbled chorizo and cook for 7 minutes, stirring frequently.
Add the anato, salt, pepper, cumin, oregano, and white wine and cook for 3 minutes, stirring until fully combined.
Add the rice and stir until it's fully incorporated with the vegetable mixture. Add in the water and cook, uncovered and without stirring, until all of the liquid is evaporated. Add the black beans and stir until evenly incorporated. Reduce the heat to very low, cover the pot, and cook for 18-20 minutes, until rice is tender.
Remove the lid, add the chopped cilantro, and mix until evenly incorporated.
Recipe Source: www.qvc.com/ChorizoAndBlackBeanRice.content.html
Tuesday, June 10, 2014
Green Pea Soup
I don't think it's any big secret that I love soup. Love it, love it, love it. Morning, noon, and night. I always try to keep some on hand so I have have something nutritious instead of reaching for the chips.
I watch a couple of cooking shows and competitions and lately I've seen them featuring pea soup. I had never had green pea soup nor have I made it (not split pea mind you....that's a whole other (and wonderful) dish). But I love peas (I always keep a bag in the freezer and pour a bowl out, let them thaw, and then snack on them). So why wouldn't I like pea soup? Turns out I do. A lot. It is absolutely delicious, nutritious, filling, and incredibly low in fat and calories (lighten it even more by using cooking spray instead of butter in the first step) and high in fiber.
I researched some recipes and they're all pretty basically the same. This is just about as easy as you can get. Peas, a leek, some mint, and broth. While I like mint, I wasn't sure how it was going to come out. But nothing could have complemented the soup as well.
A few notes. Note that this recipe calls for kosher salt and, in my opinion, too much. So start out with much less....you can always add more. And if you do use table salt instead, be sure to use half of what the recipe calls for or you will end up with salt soup.
Also, this is a soup that can be served chilled or warm. I'm not a big fan of chilled soup (I make gazpacho only once or twice a year), but this is a good one if you do like it cold.
GREEN PEA SOUP (4 servings....well, maybe!)
1 Tbsp unsalted butter
1 medium leek, halved lengthwise and rinsed, thinly sliced (white and light green parts only)
2 tsp kosher salt, divided (start with much less and add to taste)
2 1/2 cups homemade vegetable broth or 1 cup low-sodium canned vegetable broth mixed with 1 1/2 cups water
1/8 tsp freshly ground black pepper, more as needed
3 cups shelled fresh peas (about 2 1/2 pounds of peas in their pods) or 1 (16 oz) package frozen peas, thawed
1/4 cup loosely packed fresh mint leaves (stems and hard veins removed)
1 tsp freshly squeezed lemon juice, plus more as needed
Creme fraiche or sour cream for garnish, optional
Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 tsp salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.
Add the broth, remaining salt (start with 1/2 tsp and add more to your taste), and any more pepper you would like and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium-low and simmer until the peas are tender, about 5 minutes (not necessary if using thawed frozen peas).
Remove the pan from the heat, add the mint leaves and stir to combine. Let sit uncovered until the flavors meld, about 10 minutes.
Using a blender, puree the soup in batches until smooth (you may need to remove the small cap on the lid and cover with a kitchen towel to allow the steam to escape and prevent splatter).
Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice. Taste and season with any salt, pepper, or lemon juice if necessary.
Top with a dollop of creme fraiche or sour cream, if desired.
Recipe Source: www.chow.com
Sunday, June 8, 2014
Warm Nappa Slaw
This is Part Two of yesterday's listing. Just when I think I've found my favorite coleslaw, WHAM!!!! I new one comes down the pike!
Again, a Publix demo. These people come up with the best and simplest of dishes. And they're great at making the best substitutions. The first day they made this slaw, they followed the recipe. But then the produce department ran out of the Nappa cabbage, so they substituted angel-hair cole slaw and they all agreed they like that version even better.
Also, this recipe calls for spinach salad dressing (they used Marie's brand, found in the produce department). Since it's a relatively small amount, I was just going to make my bacon viniagrette that I usually make when making a spinach salad. But when making a new recipe for the first time, I like to follow it as directed and then make my personal desired changes the second time around. So I splurged and bought the dressing. So glad I did!
I used it the next night on a spinach salad and a wonderful marinated tilapia....a bonus thanks to Publix. But back to today's post.
One adjustment I did make (outside of using the angel hair slaw), I cut the recipe in half. I ended up using about 2/3 to 3/4 bag of a 10 oz bag of slaw mix and cut everything else in half. But I'm posting this recipe as Publix printed it. I could make a meal out of this slaw. Holy Smokes! It is so good.
WARM NAPPA SLAW (6 servings)
1 medium head Nappa cabbage, thinly sliced
4 slices bacon, thinly chopped
8 oz sliced mushrooms (2 cups)
1/3 cup spinach salad dressing
2 tsp country Dijon mustard
1/2 cup crumbled blue cheese
Preheat large saute pan on medium 2-3 minutes. Place bacon in pan; cook and stir 3-4 minutes or until crisp. Remove bacon, reserving 2 Tbsp drippings in pan. Add mushrooms to drippings, cook and stir 3-4 minutes or until mushrooms are tender.
Combine spinach dressing and mustard then stir into mushrooms, cook and stir 1 minute.
Remove pan fromheat; pour dressing over cabbage. Add blue cheese and bacon; toss until evenly coated. Serve.
Recipe Source: www.publix.com/aprons
Saturday, June 7, 2014
Chicken Herb Sandwich
Publix has done it again. Honestly, just when I think I've found my favorite demo-ed recipe, they come up with something that just goes over the top. They served this with a slaw (which I will post tomorrow) and I couldn't decide which I liked better: the sandwich or the slaw. Really, these two are fantastic!
Their recipe calls for using ciabatta rolls, but they were using their store bakery French hamburger buns which have a crusty outside and chewy inside, just like a good ciabatta. Also, they call for using a deli rotisserie chicken, but I made that wonderful Rosemary Baked Chicken (see 4-29-14 post) in the NuWave. Also, it calls for Swiss cheese, but I used smoked provolone.
These are made open-faced. Again, I used the NuWave so I didn't heat up my kitchen on a hot summer evening. The ciabatta rolls this recipe calls for must be a pretty good size, because the directions call to cut them in half which each half constitutes a full serving. I simply used two of the French hamburger buns and served a full sandwich to each of us.
CHICKEN HERB SANDWICHES (6 servings)
1 deli rotisserie chicken
1/4 cup light mayo
2 Tbsp Italian seasoning herb paste (found in most produce deparments...it comes in a tube and the brand name found here is "Gourmet Garden")
3 bakery ciabatta rolls, sliced
4 oz sliced mushrooms (1 cup)
1 1/2 cups baby spinach leaves
3 (1 oz) slices Swiss cheese
Preheat oven to 400F.
Shred chicken (breast only) into large pieces (2 cups)
Cut ciabatta rolls in half. Combine mayo and herb paste, spread 1 Tbsp evenly over both sides of rolls and place on baking sheet. Divide chicken evenly over bottom halves of rolls. Top remaining upper halves of rolls with mushrooms, spinach, and cheese.
Bake sandwiches (open-faced) 10-12 minutes or until chicken is hot and mushrooms are tender. Assemble sandwiches; cut each in half. Serve.
Recipe Source: www.publix.com/aprons
Friday, June 6, 2014
Chilled Shrimp Pasta Salad
Here's a great summer salad that can be made the morning ahead. I keep the cooked pasta separate (in a plastic bag in the refrigerator) and then mix it all together at serving time. And while the recipe didn't call for it, I added some chopped fresh dill (since my dill has really taken off this year, thanks to the absence of rabbits). When it's time to eat, all you need to do is maybe heat a nice artisan bread, set the table, and enjoy a wonderful lunch or dinner.
CHILLED SHRIMP PASTA SALAD (4 servings)
1 1/2 cups uncooked small pasta (shells, penne, ditalini)
1/4 cup sour cream
1/4 cup mayo
2 Tbsp horseradish sauce
1 Tbsp grated onion
3/4 tsp seasoned salt
1/4 tsp black pepper
1/2 lb peeled and deveined cooked small shrimp
1/2 cucumber or 1 to 2 small pickling cucumbers, chopped
1-2 celery ribs, thinly sliced
fresh dill, chopped, optional
lettuce leaves, optional
Cook pasta according to package directions. Drain; rinse with cold water.
In a large bowl, mix sour cream, mayo, horseradish sauce, onion, seasoned salt and pepper. Stir in shrimp, cucumber, celery, and dill, if using. Refrigerate until serving. At serving time, fold in pasta and serve on lettuce (if using).
Recipe Source: Taste of Home, June 2014, p. 60
Wednesday, June 4, 2014
Chicken Liver Pate
Ahhh....back to pictures!!! I will do my best to see that it doesn't happen again.
This is another recipe from the restaurant in Minnesota I worked it called "Oar d'oeuvre," a nautical themed restaurant with an emphasis on hors d'oeuvres. And she had some great recipes.
This was one of my favorites. But you definitely have to have a liking for chicken livers. It's easy to make and freezes well. Her recipe (below) calls for making one large bowl, but in the restaurant (and when I make it), we made smaller portions. I use the 4 oz "monkey" bowls (see photos below). Since I am the only one here who loves this dish, I make several bowls and freeze them. I freeze each bowl separately and then, when frozen, I stack them so they take up less freezer space.
Spread this on baguette crostinis (one baguette sliced thinly, lightly brushed with EVOO, place slices on a baking sheet and bake at 325F for 15-20 minutes or until crunchy). She also served grilled Italian sausages with mustard sauce on the side.
CHICKEN LIVER PATE (makes one 3-cup bowl or 6-8 (4 oz) bowls)
1/2 pound ground pork or turkey breakfast sausage
1 small onion, chopped
1/2 pound chicken livers, cut in half
1/3 cup milk
2 Tbsp Dijon mustard
8 oz cream cheese, softened
1/2 tsp garlic powder
1/4 tsp dried chives
1/4 tsp dried parsley flakes
1/4 tsp dried tarragon
1/4 tsp marjoram
2 dashes hot sauce
In a large skillet over medium heat, cook sausage and onion until meat is no longer pink. Remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink; drain and let cool for 10 minutes.
Place the remaining ingredients (cream cheese through hot sauce) in a food processor and add cook sausage and onions and blend until smooth.
Add chicken livers and continue to blend until "nearly smooth" - leave a little texture. Pour into a 3 cup serving bowl or mold (or smaller lined "monkey" bowls) lined with plastic wrap. Cover and refrigerate overnight. Smaller portions freeze wonderfully and will keep for months in the freezer.
Tuesday, June 3, 2014
Creamy Caprese Quinoa Bake (no photo)
I can hardly wait to make this again for two reasons: 1) so I can add a photo to this post and 2) because it is an incredible substitute for a side pasta dish.
I love that this super food has gained such popularity and that recipes for it are plentiful. I really try to limit the simple-carb pasta dishes to just a few times a month so when I made the bruschetta salmon the other day, I needed a good side dish. This is absolutely wonderful!!! All the flavors of a baked pasta dish but with the goodness of quinoa.
** NOTE: The recipe calls for a cup of mozzarella, either shredded or fresh. I think next time I'll use both: shredded inside the casserole (for the fun cheese stretch!) and fresh for the top for the wonderful, creamy goodness.
And I will be getting a photo to this soon...I can hardly wait to make it again!
CREAMY CAPRESE QUINOA BAKE (3-4 servings)
2 cups cooked quinoa (*see note)
1 cup of your favorite pasta sauce
2 Tbsp tomato paste
1/3 cup heavy cream
1/3 cup parmesan cheese
1 cup mozzarella, divided (**see note)
1 cup grape tomatoes, halved (about 12 tomatoes)
1 large bunch fresh basil, cut into ribbons, divided
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 350F.
Heat pasta sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, S&P. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella (see note ** above) and half of the tomatoes, then about half of the basil ribbons. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella (or shredded) and the remaining tomatoes.
Bake for 10-15 minutes and then turn the broiler on and broil for 1-2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.
* NOTE: 1 cup uncooked quinoa yields about 3 1/2 cups cooked quinoa. I make the entire batch so I have some leftover for a snack. To cook, bring 2 cups water to a boil, add uncooked quinoa and let simmer, covered, for 10-15 minutes or until all the water is absorbed.
Recipe Source: www.halfbakedharvest.com
I love that this super food has gained such popularity and that recipes for it are plentiful. I really try to limit the simple-carb pasta dishes to just a few times a month so when I made the bruschetta salmon the other day, I needed a good side dish. This is absolutely wonderful!!! All the flavors of a baked pasta dish but with the goodness of quinoa.
** NOTE: The recipe calls for a cup of mozzarella, either shredded or fresh. I think next time I'll use both: shredded inside the casserole (for the fun cheese stretch!) and fresh for the top for the wonderful, creamy goodness.
And I will be getting a photo to this soon...I can hardly wait to make it again!
CREAMY CAPRESE QUINOA BAKE (3-4 servings)
2 cups cooked quinoa (*see note)
1 cup of your favorite pasta sauce
2 Tbsp tomato paste
1/3 cup heavy cream
1/3 cup parmesan cheese
1 cup mozzarella, divided (**see note)
1 cup grape tomatoes, halved (about 12 tomatoes)
1 large bunch fresh basil, cut into ribbons, divided
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 350F.
Heat pasta sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, S&P. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella (see note ** above) and half of the tomatoes, then about half of the basil ribbons. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella (or shredded) and the remaining tomatoes.
Bake for 10-15 minutes and then turn the broiler on and broil for 1-2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.
* NOTE: 1 cup uncooked quinoa yields about 3 1/2 cups cooked quinoa. I make the entire batch so I have some leftover for a snack. To cook, bring 2 cups water to a boil, add uncooked quinoa and let simmer, covered, for 10-15 minutes or until all the water is absorbed.
Recipe Source: www.halfbakedharvest.com
Sunday, June 1, 2014
Grilled Bruschetta Salmon (no photo)
Well, I'm just sick! After loading my new food photos up, I decided to clean up the computer and camera and ended up deleting today and tomorrow's recipe photos! Ughhh!!! Please don't hold this against me and if you are a salmon lover, this is a delicious and easy recipe.
This recipe came from a Kraft "Food & Family" magazine and so, of course, it calls for Kraft products. One is the Vinaigrette Dressing but I didn't want to buy an entire bottle for one recipe so I found another recipe on-line and used it. That recipe is listed after the salmon.
GRILLED BRUSCHETTA SALMON (2 servings)
1/2 tomato, chopped
1/4 small sweet onion, thinly sliced
1/2 tsp garlic, minced
2 Tbsp shredded parmesan cheese
2 Tbsp Kraft Sun-Dried Tomato Vinaigrette Dressing made wtih EVOO, divided
1 (1/2 to 3/4 pound) salmon fillet, skin left on
1 Tbsp chopped fresh basil
Heat grill to medium heat. Combine first 4 ingredients (tomato through cheese) with
1 1/2 Tbsp dressing. Spray large sheet of heavy-duty foil with cooking spray.
Place foil on grill grate. Top with fish, flesh side down.
Grill 5 minutes; turn fish. Brush with remaining dressing.
Top with tomato mixture.
Grill until fish flakes easily. On my grill, I generally cook fish 10 minutes per inch of thickness at the thickest part of the fish. My fillet was 1 1/2" thick, so after turning, I cooked it another 10 minutes.
Top with chopped fresh basil.
Recipe Source: Kraft Food & Family, Summer 2014, p. 14
SUN-DRIED TOMATO VINAIGRETTE DRESSING (enough for recipe, can easily be doubled or more)
1 sun-dried tomato half
3/4 Tbsp balsamic vinegar
3/4 Tbsp red wine vinegar
1/4 tsp minced garlic and mashed with 1/4 tsp salt
2 1/2 Tbsp olive oil
1/2 Tbsp minced fresh basil leaves
In a saucepan, simmer the sun-dried tomato in 2" water for 3 minutes, or until they are tender; drain them, and mince them. In a bowl, whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.
Recipe Source: Epicurious.com
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text:
After an Artist's Anonymous meeting, three writers were sitting around talking about the upcoming Fourth of July.
"The fireworks have already started at my house," the first writer said, "The dog died, my wife left me, and the car wouldn't start and that's why I was late getting here."
The second writer shook his head, "Change that car to a truck and you could write a country song about it."
"No," the third writer said, "change the car to a dragon and you could have a fantasy story about a dragon who kills a man's dog and kidnaps his princess wife."
"Nah," said the first writer. "I think I'll leave as it is. The dog's was my wife's and the car was in her name. And right about now she's probably finding out the guy she left me for wasn't such a bargain, either."
"Why do you say that?" the other two writers asked.
"Because he was my agent."

subset: commoncrawl


text:
Sony's camera theme over the last year has been "speed," especially with the arrival of its ultra-fast RX100 V compact. That notion continues today with the launch of the RX10 Mark IV, a 24-600mm f/2.4-f/4.4 superzoom, which gets a big shooting speed bump from 14 fps to a top-notch 24 fps. Like its sibling, all of this extra speed is thanks to the new BionZ X image procesor and 1-inch, 20.1-megapixel Exmor RS CMOS stacked image sensor, which has a built in DRAM chip to buffer all those frames.
Sony says that "for the first time in a Cyber-shot camera," it uses high-density tracking autofocus borrowed from its high-end mirrorless models. The superzoom can focus at 0.03 seconds, with full AF and exposure tracking, with a buffer limit of 249 images. Sony also offers a new electronic, anti-distortion shutter that reduces "rolling shutter" distortion, and can you can fire photos completely silently in all modes, including the continuous high-speed ones.
Other features, including 4K video and 960 fps super slow mo (for up to 4 seconds), remain the same as before. The model also keeps the superb, f/2.4-4, 24-600mm equivalent Zeiss zoom lens with optical stabilization. ISO range is limited to 100-12,800, expandable to 25,600, as before.
Now let me break the bad news to you. The Sony RX10 IV costs a mind-blowing $1,700 (£1,800 in the UK), which is even more expensive than the $1,500 RX10 III, and we thought the pricing on that was ridiculous. As we pointed out then, for the same sum, you could get a pretty decent mirrorless camera and several cheap zoom lenses. What you're effectively spending the money on with the RX10 IV is the portability and, it has to be admitted, a pretty damn fast 600mm f/4 zoom. It arrives in the US and UK in October.


text:
What is your Mission Statement?
"Our mission is to take telecommunications to all the peoples in
Africa". This is Strive Masiyiwa's Econet's mission statement.
A mission statement is a formal summary of the aims and visions of a
company, organisation or individual.
You as an individual ought to have a mission statement. This is one of
the secret to living a purposeful life on earth. Something must be
guiding you.
You need to define your mission in life and come up with a mission
statement. Do you know that everyone of us here is here for a purpose.
Your purpose is your mission. When you find out your purpose you then
summarise the whole mission into a single statement.
When you start up a new company or business or organisation make sure
you define its mission. This gives you a clear vision of the path you
need to follow. Without this you might just lose focus and never do
the most needful.
Now what is your mission statement?
Remain blessed
Inspirational and Motivational Tuesday (IMT)
What is your Mission Statement
What is your Mission Statement?


text:
Sunday, November 30, 2008
Observing Facebook...
For the final essay my job is to observe Facebook. Since I use Facebook more than I use my own textbooks this shouldn't be hard. Observing Facebook is something that I have been doing since I joined the site a few years ago. Facebook has changed drastically since I first began to use it. The introduction of the mini feed was perhaps the biggest change of them all. I know that Facebook is a social networking site, but once that was created it seemed more like that annoying little sister snooping around for dirt. The mini feed has caused an eruption of privacy on the site and it details everything that all of your friends are doing as well what non friends are doing. When I was first introduced to it it bothered me very much because I knew at this point everything I did on the site would be completely highlighted. Although, I realize that Facebook is a social site and that you pretty much knew that all of this was public when you signed up, it is more annoying that you know everyone will defintely see it. It is hard to explain the privacy issue with Facebook especially since people are willing to put their phone number and home address on the site. That is something I will personally never do because that is a bit extreme. Despite the privacy issues I really enjoy using Facebook especially since it has kept me in contact with old friends and family members who live far away. Some of the applications are cool, especially the friend wheel, and the whole idea of you being the star of your own show makes it interesting. Facebook was created for people to connect and despite the other problems, it does just that.
Posted by Teazia Vincent at 5:26 PM
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text:
So, so much to say, so little time....lets look at pictures.
Lets start with a tour of our backyard.
The west garden with compost heap in the background
Looking west from patio towards power lines and people who live on hills
Patio and door to laundry room...why did I add this picture? I have no clue.
Entrence to masterbeed room from patio...with a little baby hanging out...this pictures are sucky you say...I agree...lets up the anti.
View from East patio
East patio with fire pit and access to "office"
Passage way from East Yard to West yard and shed w/AC
Looking into alley from yard
looking West Down Alley
Looking East up alley
Wow...this got very alley centric, lets look down the street and then one of Penelope, tomorrow, all P all the time.
See ya tomorrow....well...not really, unless your Sarah or one of my coworkers...but you get the drift.
Dang a lang a ding dong
6 years ago


text:
Have you seen this in your local super-market?
What the hell is this? Customer in training? Really? Are we new to capitalism, and exchanging money for goods and services? Yes, please train children from a young age all about this, because THEY WOULD CLEARLY NEVER PICK IT UP FROM OUR PERVASIVELY SHOPPING ORIENTED SOCIETY!!!!!!!!!!!!!!11!!1!!!ONEWONWONWONONE!!!11!3-2=1
Plus, oh, I don't know, people get hungry and might like to not starve, so I'm pretty sure they would find the building full of food that can be purchased with real American cash dollars!
So, super-markets, kindly spare us the rolling obscenity that is the g_ddamned shopper-in-training carts.
Thank you, assholes.
This blog is about my anger. Also, it is about Teds anger. Together, we write about the angry. Also, you're a fucker.
Wednesday, August 17, 2011
Outrage of the Day: Customer-In-Training? Seriously? Jerks.
3 comments:
- AnonymousAugust 17, 2011 at 8:37 PM
They should take the $ they spend on those damn mini carts and buy duct tape so all the little screaming, crying, hissy fit throwing brats could get their pie holes taped up at the entrance! I love kids...when they are quiet!ReplyDelete
The real question is are kids being trained to push it right? You got to lean over the handle like you're winded and unable to support your weight. It takes a bit of skill. But we want to train those kids right....fill your cart with junk, little Johnny. Don't worry about gaining weight. When you get older, the cart will support you....ReplyDelete
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Status: Open
Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
Be the first NJ.com user to add photos or videos of Ferrante Michael
Ferrante Michael can be found at Bernards Ave 79. The following is offered: Excavation Work. The entry is present with us since Sep 7, 2010 and was last updated on Nov 12, 2013. In Bernardsville there are 2 other Excavation Work. An overview can be found here.
Ferrante Michael is located at 79 Bernards Ave, Bernardsville, NJ. This business specializes in General Contractors.


text:
On the replacement coach a number of names have been mentioned as possible successors. Personally, I hope whomever is appointed is picked for his skills and not because he is a "safe" option, as McClaren was considered. Among the listed are:
- Scolari: current Portugal coach and former coach of Brazil when they won the World Cup in 2002. He is proven on the international scene with a good pedigree while leading Brazil, I think he has been found a bit lacking for Portugal. This makes me question whether he can achieve much with England.
- Mourhino: the controversial former Chelsea boss is currently sunning himself somewhere. Unproven on the international circuit but impeccable in domestic tournaments, he has stated that he is only interested in club football at present and would only consider coaching Portugal. Still, if there were enough 0's on the cheque, I am sure he could be persuaded.
- Lippi: former Italian coach who won them the World Cup. Also whereabouts unknown, but may be worth a punt. However, Italy did not play particularly attractive football last year.
- Klinsmann: the former German coach took them to the semis, even though it was his first managerial role. I cannot see the English press taking a German as the national coach though.
- Hiddink: just signed a contract with Russia, who made it to Euro 2008 at England's expense. I cannot see him giving up that role; he doesn't want ex-KGB hitmen after him for a start!
Then there are some British names in the mix:
- Sanchez: got a win over England when coaching Northern Ireland although currently with Fulham. A possible candidate.
- Allerdyce: was annoyed he wasn't offered the role last time and to be frank, I would rather have had McClaren. I am not convinced that Allerdyce has enough to offer and has been found to be somewhat lacking in the more pressured environment of Newcastle.
- O'Neill: the Aston Villa was turned down for the role originally, and although I think he has a lot of potential, it may be too early for him.
- Shearer: there has been talk of the former Newcastle captain taking the coaching position. The worst that could happen is that this is done to try and emulate Klinsmann's success.
For the review, I have written before about what I believe England needs to introduce in to their coaching. Hopefully, they will use this opportunity to reconstruct themselves as France did post Euro 1994. It is however a long shot if they can't get the clubs on board...


text:
Cheap Custom Wine Glasses, On Sale Customized Champagne Glasses
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|Copyright © 1996 - 2018 Motivators.com is an operating division of Apparel Casuals & Promos, LLC. All Rights Reserved.


text:
There are rules in most houses. No playing ball in the house. Clean up after yourself. Don't hit your brother with that. Well, we've got them here too. Code 378 refers to meal time activities. Subsection 4 clearly states, "No body, be it canine, feline, or supine, shall be underfoot in the kitchen area (defined in Subsection 2) whilst meal preparation is in progress."
The other day, after Gonzo had violated this code, I sent him to the equivalent of "doggie jail;" I pointed a finger and said,"Bed!" in a deep voice that I imagine sounds more like my husband than me. Our boy went, but as per the norm around here, he only put half his body on the cushion.
I have a theory about that, as he only does that when he feels that the punishment isn't justified. For example, if I sent him to bed so I can vacuum the other room, he'll sit completely next to the bed, as he did nothing wrong. (No, I don't really think our boy's reasoning is this complex, but it's uncanny how often his actions match up to this..) So, I pointed again, and boomed," Bed!" Our boy threw a sidelong glance at my husband, as if to say, " Are you in trouble too? Oh, it's just me, " and adjusted himself to be all the way, all four paws and tail, in bed.
Hard not to laugh at our boy.
Good Boy, Gonzo. It's just for a little while, hmm?
More to come, so come back if you're interested.
Monday, September 21, 2009
"Is she mad at you, too? Oh, just me."
Posted by Frigglesnitz at 5:42 AM
Labels: dog, funny, every day bed, in trouble, The rules
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Quick Details
- Type: Storage Baskets
- Use: umbrella
- Material: Metal
- Metal Type: Iron
- Feature: Eco-Friendly, Stocked
- Place of Origin: Zhejiang, China (Mainland)
- Brand Name: NO
- Model Number: BYW003
- Admission scene: Bedroom storage, living room
- Product size: 19.5*19.5*50cm
Packaging & Delivery
|Packaging Details
|Bubble bag with carton
|Delivery Time
|30 days
Laser cutting American iron umbrella shelves umbrella barrels umbrella organizer
Transaction History of the Supplier
Below is the information about the supplier's transactions conducted via Alibaba.com. If you require further details regarding the transaction data, please contact the supplier directly.
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text:
The Sverdlovsk region's controversial drug rehabilitation center City Without Drugs has announced a revision in its treatment methodology to discourage patients from leaving the program prematurely.
"Last year, we identified a trend: about 30 percent of all admitted to our center [left treatment] during the first month, for various reasons," City Without Drugs Chief Doctor Anton Poddubnyi said, according to Nakanune.ru. "So we changed the scheme of work to motivate patients. Firstly, that they did not change their decision in the middle way, and secondly, to be ready for the face that City Without Drugs is not a sanatorium, and here it is necessary to work on a daily basis."
City Without Drugs' new treatment program involves four stages, the first of which involves treatment at the center's outpatient department. Next, patients will be admitted to a detox facility before they are checked into City Without Drugs' residential rehabilitation program. The final stage is post-treatment care for recovered addicts.
"A separate [stage] also highlight[s] motivational work with the parents, because addiction-- a disease not of one person but the whole family, and therefore have to be treated together," Poddubnyi said, according to Nakanune.ru. "We have seen progress over the last two months."
City Without Drugs is currently operating at full capacity with 77 residential patients. Patients who successfully complete the center's rehabilitation program receive a certificate of graduation and will begin their post-treatment care under the supervision of an outpatient specialist.
City Without Drugs adopts new treatment methodology
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- Sverdlovsk housing market prices increase
- Volschansk Mechanical Plant expanding product range
- Sverdlovsk Regional Entrepreneurship Support Fund to accept applications for CMEF
- Over 4,500 residents have already lost jobs this year in Sverdlovsk
- USMU accepting Global Education program applicants


text:
Glancing Girl here ...
I adore this super simple, casually chic look for fall.
{of course, being a willowy blonde supermodel probably helps it achieve a bit of glam}
You don't have to be Claudia Schiffer to pull this off ...
You need:
{a great pair of bootcut denim}
{a yummy cashmere sweater}
{a slim fitting menswear blouse}
{a fabulous handbag}
{a solid haircut}
Minus the haircut, we can help you check this list off.
{pc|via Hip Hip Gin Gin}


text:
Today we're going to go to the grocery store to discover 10 simple things store managers, employees, and chains can do to make their customers have a much more positive experience shopping in their stores. Let's get right down to it.
1. Replace Faulty Shopping Carts
It's frustrating when you feel like you're fighting a shopping cart the whole time you're walking through a grocery store. Test your carts for structural weaknesses and replace ones that don't meet your standards. If you have a problem with a lot of carts getting damaged, you may want to look for the underlying cause, such as heavy loads, poor construction, etc.
2. Have Smooth, Even Floors
Cracked floors, bumpy surfaces, and other unfortunate design flaws are annoying. They can lead to rattling carts, tripping feet, and other bothersome experiences. They could also contribute to damaged carts and even more expensive problems. If you want to have a good foundation for your store's success, you need to start from the ground up.
3. Offer Shopping Carts for Multiple Children
Bringing kids to the store is a challenge. I've got three little ones, and a shopping cart with room for just one of them to sit facing me is not enough. There are plenty of creative solutions, such as cart designs that make kids feel like they're driving a car, more traditional two-seaters facing the cart pusher, and more. They may cost a little more, but they'll bring a lot of peace to parents.
4. Show, Don't Tell
When customers ask for help finding a product, don't just tell them which aisle it is on. Demonstrate that you care by taking the time to walk with customers and show them where the products they're looking for are. You might even be able to answer their questions if they find multiple options and aren't sure which is the right one for them.
5. Ask If You Can Help
Pay attention to customers' body language. If you notice someone having a tough time, be proactive and offer to help them. You don't want to go overboard and seem like you're pestering your customers. Try to find the right balance between ignoring and annoying customers. They'll appreciate your concern.
6. Keep Your Shelves Stocked
This seems like a no-brainer, but it requires good planning to keep shelves well stocked. Customers, of course, like it when they can actually find what they're seeking when they come to a store. When you have a sale or you enter a time of year when certain products sell faster, you should plan ahead and stock up on those products. Planning pays off.
7. Keep the Place Clean
This also might seem obvious, but a clean store is always better than a dirty one. People are constantly walking in and bringing dust, rocks, and other debris into the store with them. It's up to you to sweep and spot mop frequently, as well as dust your shelves and clean up messes that occur from time to time. Shoppers are turned off by sticky floors and other signs of neglect.
8. Give Free Samples
It's not always easy for people to try new things, even if those new things turn out be better than what they're used to. Giving customers samples of certain products is a great way to pique their interest and get them to expand their horizons a little. Shoppers enjoy the chance for a free nibble or drink for themselves and their kids, too.
9. Don't Rearrange Products Too Often
There's probably a manual somewhere that tells store managers they need to rearrange their store setup as often as possible to prevent customers from knowing exactly where to find what they're looking for and not branching out and finding new things. That's a legitimate strategy. But still, it gets annoying when things change too frequently. Try to balance your need to turn shoppers into hunters with making them satisfied customers.
10. Identify Product Categories on Shelves, Not Just Above the Aisles
It is so helpful for customers who are looking for, say, ketchup on the condiment aisle to see a sign sticking out from the shelf they can find all the varieties and brands of that particular product. This saves them time and makes shopping a little easier.
These are just 10 things. There are likely many other simple and complex ways to improve your shoppers' experiences in your store. Feel free to share your thoughts on these ideas or contribute your own ideas in a comment below.


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Monday, July 9, 2012
Calli's phone died and she was REALLY tired when she finally called so I let Acer talk to her. He really misses her, and hadn't gotten to talk to her for a couple days as she was calling so late. She said that she'd been out all day, and had eaten and showered and that was about it, she hadn't had time for piano practice or anything. Acer was satisfied, as at this stage his phone calls are mainly about him talking to you, not so much you talking to him.----- We got 3 new Photos of Calli and S. today and I found out a bit of super information. In the first photo, Calli's posture is slumped, she looks exhausted or mad. So I found out that Mira has an ergonomic specialist on staff to work with correct positioning and posture with the dogs, and that the Orientation and mobility specialist was very good at correcting posture.
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text:
Need help making a gift? Call 1-866-267-7568
Mizzou Logo
The history of MU is one of private philanthropy. In 1839, more than 900 Boone County citizens pooled their resources to establish the University of Missouri. To this day, that same spirit of generosity thrives among the Mizzou family. Thousands of people give to MU each year because of the passion and pride they feel for the university.
Comprising 180 staff members with a presence across the United States and around the world, Mizzou Advancement announced the $1.3 billion Mizzou: Our Time to Lead campaign in October 2015.
The University of Missouri is the oldest public university west of the Mississippi River and the first state university in Thomas Jefferson's Louisiana Purchase territory. MU provides all the benefits of two universities in one: It is a major land-grant institution with a statewide mission of service to citizens and it also is Missouri's largest public research university. Considered one of the nation's top-tier institutions, Mizzou is one of only 34 public universities, and the only public institution in Missouri, to be selected for membership in the prestigious Association of American Universities.


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Log In needed $419,900 · walk to Bench SchoolReport Ad
# Bath2
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WALK TO BENCH School, rural area with easy access to highway and shopping. Great floor plan maximizes living space, 3 bedrooms upstairs, downstairs with outside access, spacious family room, large den/office could easily be fourth bedroom. So many upgrades already in place including roof, woodstove, hot water tank, perimeter drains, windows, flooring, and brand new fence. Sunny, sizeable level yard perfect for gardens, sandbox, trampoline and RV parking. Carport with storage could easily be enclosed for more more living space or garage. Excellent location affords pastoral views over neighbouring farm fields. Peaceful easy living can be yours here.
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Event Title: Artsource Midland Open Studios.
Participating Artists: Denise Brown, Melanie Diss, Robert Dorizzi, Marita
Finnegan, Libby Guj, Julie Hein, Elwyn Marren, Graeme McCullagh, Carolyn
McIntosh, Ben Mitchell, Jennie Nayton, Janet Pfeiffer, Shelley Piang-Nee,
Marisa Tindall, Vanessa Wallace, Bill Wernham..
Venue: Artsource Midland, 1 Old Great Norther Highway, Midland (opposite the
Town Hall clock).
Description: On Sunday 25 August, Artsource is lifting the veil on its
Midland Studios, a creative sanctuary for some of the most renowned artists
working in the Swan region. This historic former boarding house, which only
opens to the public once a year, houses a labyrinth of working spaces for
sculptors, painters, photographers, jewellers and printmakers. The doors
will be opened from 11am to 2pm, revealing an array of artistry and
craftsmanship from 16 emerging and established artists..
Dates: 25 August 2013 to 25 August 2013.
Opening Times: 11am - 2pm.
For more information, contact: 9335 8366 or www.artsource.net.au.


text:
Las Vegas 4 A.M.
Paris Sues Hallmark
Following a long history of pandering to the public in any way that would generate herself press, it appears that Paris Hilton has decided to try and take control of her image. For her first victim she picked the greeting card company Hallmark, claiming that they invaded her privacy.
John Travolta With Part of his Family
John Travolta and Kelly Preston with their daughter, Ella Blue in NYC. They are never photographed with their son Jett, who is 15. Is it because he is mentally retarded, and very overweight, or because Scientology doesn't allow this? I guess they must pretend he doesn't exist.
Labels: John Travolta
Britney Loves Diddy
Britney also partied with P. Diddy at Pure last night. He looks really excited to hang out with her. He's probably holding his breath. It's so cute how she's looking up at him lovingly. It almost makes me feel sorry for her. I will say she looks MUCH better somehow, even with her hideous hair.
images MTV News
Party Like a Pop Star
Britney partied in Las Vegas at The Hard Rock and FINALLY looked (almost) good after someone else did her make-up.. but.. HER HAIR! It's so disgusting, dirty and gross that there has to be something living in it. Those who have seen her rehearsing say that she will blow everyone away.
images: TMZ
Deeply in Love With a Crusty Corpse
Playboy boss Hugh Hefner has made girlfriend Holly Madison's dreams come true by making his feelings for her public. Madison is one of three blonde bombshells the publisher is currently romancing - but he insists she's his favorite.
In a new interview in American magazine Details, the 81-year-old says, "I love Holly the most. Five or six years ago, she was simply one of seven girlfriends, but... I fell deeply in love with her. She's the relationship that will last the rest of my life."
Ha! Ha! Now that's a flattering statement.. how long will that be? Four days?
The announcement is sure to thrill ridiculous idiot Holly, 27, who revealed Hefner was the love of her life earlier this year.
She told a reporter at the Monte Carlo Television Festival in June, "I want to have kids with Hef in the next year or so and when that happens I just want it to be me and him."
HE'S EIGHTY ONE YEARS OLD. Like they are deeply in love. He eats soup every day at noon and they have to play backgammon every night and watch silent movies. When I was 27, I can guarantee that wouldn't have worked out. AS IF they have ONE SINGLE THING in common. If you watch the show, you can see her obvious hatred and jealousy for Kendra and Bridget too. I don't know why she's wearing dirty pink slippers and I guess I don't care. 81 years old is gross, I don't care if it is HUGH HEFNER, big deal!
Labels: Holly Madison, Hugh Hefner
Mya Thinks Brit Should Throw Her Wig Into the Crowd
Further proof stars are just like Us: Britney's VMA comeback performance was the hot topic on the red carpet at Fashion Rocks. "I'm curious just like everybody else," Fergie, who is nominated for Female Artist of the Year, tells Us. "Britney always puts on a good show at awards shows, so I'm looking forward to it." Best New Artist nominee Carrie Underwood agrees, "I think it's going to be good. I don't think Britney will let us down."
Spears is sure to have a few surprises up her sleeve for Sunday night, but these veteran performers have some ideas to make her performance even more spectacular: " I would come out rockin'. Let them know, 'I am Britney. I am still here. So don't get it twisted,'" Ciara, who's "Like a Boy" video is up for the Best Choreography award, tells Us. But it's Mya (who will be sitting in the audience at the VMAs) who has the most show-stopping suggestion of them all: "I would take my wig off! And then throw it into the audience!"
US Magazine
Britney Is In Vegas Rehearsing
Pictured on top is the old Britney (obviously)
All afternoon, everyone's been waiting for Britney to rehearse for her VMA performance. Britney Watch, as you might call it, takes the form of excruciatingly long periods of waiting punctuated by brief bursts of news, even when nothing is actually happening yet. Britney's in the air, Britney's landed, Britney's in the building. There's the anticipation (what will she be like?), the worry (what if she doesn't show?), and the doubt (can she still pull it off?). But if the skeptics saw what a few of us at MTV News were privileged to witness late Friday afternoon (September 7) at the Pearl Concert Theater in the Palms Resort Casino, they would doubt no more.
Britney as a tabloid figure has loomed so large of late, it's hard to imagine that there was a time when it was just Britney the performer. Britney the dancer. Britney the star. And while she wasn't yet at full steam — glimpses of what she used to be and what she could still become were there even in these early rehearsals.
"OK, here we go. Three, two, one, track," a female voice announces over the PA system in the Pearl. Spotlights sweep back and forth, strobes flash, and a silver-gray curtain parts. Spears stands to the side, in jeans and a white tank top that reads "James," hat tipped over her face. The song starts, but she turns her back during the opening line, "It's Britney, bitch," striking a pose of pure attitude.
She's flanked by a few dancers, who at first seem asleep, crouched low, but come awake once Britney drops the "bitch" line. More come out as Britney sings, "Gimme more," until she's got more than a dozen onstage.
With each run-through, a choreographer gives Britney more steps to weave in as she gets more comfortable with the routine — and as she gets more comfortable, that white tank top edges up to expose even more midriff. Her dancers get more suggestive, pulling and pushing and dragging each other across the stage. But Britney remains dominant, treating one like a boy toy, stepping over him, and tossing him aside when she's done with him. That part's easy — a move that takes a little longer to learn is to fall into a column of her dancers, who push her back standing up, like one of those trust exercises you do at camp.
Well she showed up, and she does have an illusionist to help her appear.. talented?
source: MTV News
Really Hard Guessing Game
Clue: She's been wearing this exact pair of fishnets (unwashed for sure) since posing with a bunch of strippers FIVE MONTHS AGO.
There's a Bathroom Floor Waiting for Poor Pete
After the recently published story on the premature deaths of rock stars, Roger Daltrey of The Who (pictured above in top photo) gave the following remarks on Pete Doherty:
"He has a particular talent but I'm not sure he's comfortable with it. There's a bathroom floor waiting somewhere for him.
"He seems to have a death wish and that is so incredibly dull – to think that that's a cool and exciting thing."
"It's quite sad, but I don't think anyone would be startled at this point to hear news that Pete Doherty was found dead on the floor somewhere."
Labels: Pete Doherty
The Evil Spawn From Hell
Labels: Angelina Jolie, Maddox Pitt
Stupid Record Holder
Burger King
Holder: Rodney Jerkins
During work on the Spice Girls' third album, Forever (2000), roly-poly producer Rodney Jerkins reportedly spent over $300 a day at McDonald's.
source: blender magazine
Blind Item
This singer has never been known as the brightest tool in the shed, but even for her this is disturbing. At an after party last night for Fashion Rocks, this singer tried to buy some coke from a guy who took her money and promised to return right away with the coke. He never came back, so she went looking for him and found him. When she confronted him and demanded her money back, he refused. She then said, "I'm going to go find a cop and tell him you stole my drug money." The guy couldn't stop laughing.
crazy days and nights
Labels: Angelina Jolie
Timbaland Isn't Feeling Britney
Timbaland doesn't seem to thrilled that Britney Spears is opening up the MTV VMAs this Sunday. Timbaland is one of the executive producers. He spoke to Ryan Seacrest on KIIS-FM this morning about it.
He seems to think Britney's opening is basically just Red Bull. Yeah, that sums it up. He said, "Just to get the crowd moving. Like you got "Bartender," you got "Shawty," all these hyped songs. I call them crunk songs. I think when they [the audience] show up, you got to give them Red Bull. It's what you hear at the club that gets you going."
When asked about her single "Gimme More" he said, "It's okay...it's kinda dull, kinda flatline."
Labels: Britney Spears, Timbaland
We Will Love You Again Like We Loved You Before
The Grammy Award-winning U.S. vocal group Boyz II Men said its first major label release in five years will be out this fall. Shout out to Sarah!
"American Idol" judge Randy Jackson produced the forthcoming CD, "Motown: A Journey Through Hitsville USA", which is scheduled for release November 13th.
Says Jackson:
"The mixture of the classic Motown sound and today's R&B soul is what makes this album truly unique."
Highlights on the disc include "Just My Imagination," "Ain't Nothin' Like The Real Thing," "Mercy Mercy Me," "Tracks of My Tears" and "Got to Be There."
Also included will be a cappella versions of Stevie Wonder's "Ribbon in the Sky" and the group's own, "End of the Road."
"We wanted to pay tribute to an era that had such a major influence on our sound." said Boyz member Shawn Stockman.
"Everything on this record was recorded with all live instruments and working with Randy we were able to capture the feel, vibe and energy of these classic songs." said Wanya Morris.
Says Nate Morris:
"This was pure fun."
source: Hollywood Offender
Labels: Boyz II Men
Britney Left Her Kids Alone
The National Enquirer reports that Britney left her kids alone and screaming for an hour to go to Las Vegas for sex with Criss Angel.
Kevin had left the children - Sean, 23 months, and Jayden, 11 months - with Britney to go to North Carolina to work on a TV Show. But on Friday night, Aug. 24, the singer realized that she needed someone to watch her babies so she could visit Criss in Las Vegas.
Revealed a close source: "She waited till the kids were sleepy and called a service to send a nanny."
Unbelievably, the source claims that Britney left at least an hour before the nanny arrived. According to the source, the nanny got to the home and was shocked to find "two screaming babies in their cribs."
The service tried to reach both K-Fed and Britney, says the insider. The source says that Kevin was reached by his lawyer - and went through the roof. And according to the insider, the nanny agency lodged a complaint with Children's Protective Services.
"Britney says a housekeeper was at the home with the sleeping babies when she left, says the source, "but the nanny says when she arrived no one was watching the boys."
Guess Who?
Who is the singer who famously shows off her stomach pretending it is all due to exercise , when really her daily diet is booger sugar?
Intelligent Quote of the Day
Paris pretends to read. Ha Ha!
MORON PARIS HILTON is desperate to have a child — and call it LONDON.
The blonde heiress, 26, said: "If I had a child I would name him London.
"I used to have a cat named London. I like the name Paris Jr, too."
We Both Are So Excited Cause We're Reunited
Michael Lohan is warmly greeted by his daughter Lindsay at her Utah rehab clinic. It is the first time they've seen each other in over two years.
Labels: Lindsay Lohan
Amy Goes Through Withdrawal
Amy Winehouse takes time from her busy schedule to check her ATM balance. Her dad is trying to get a court order to be in charge of her money to save her from buying drugs. It appears she is actually using the machine to hold herself up.
Labels: amy winehouse
Breaking News! Britney Poops at the Gas Station
Britney, so fond of using gas station bathrooms! I guess when you take 40-60 Correctols a day, this is just a part of life you must accept. We know she's not trying to avoid photographers, so she must be attempting to shield her delicate sensibilities from the stench of her Taco Bell poop.
The real breaking news is that her ass isn't hanging out.
Get Over Yourself, Bitch. Everyone Else Has.
Who the hell does she think she is? I mean REALLY? Jessica Simpson suddenly looks like a gay man on steroids, and has never had one ounce of talent in anything she has done. Her fame is for not knowing what tunafish is, and having sex with her dad. So.. why did she hog an entire balcony at the W Magazine party for herself? What a bitch!
From Us Weekly:
The party — which was honoring Simpson's new stylist Britt Bardo — was extremely hot and guests kept retreating to the balcony to cool off and get some fresh air. But after Simpson arrived, publicists cleared out the entire patio for the singer and her posse, angering the crowd and causing most of the guests to leave.
"It was so hot and she got the whole thing just for herself? I am livid," one eyewitness told Us. Once outside, Simpson, 27, talked mostly to her mane man Ken Paves and danced while publicists fiercely guarded the door and wouldn't let any other guests on the patio.
Labels: Jessica Simpson
It's Britney, Bitches!
Failed Celeb Suicide Attempts
Defamer has compiled the celebrity suicide attempt short list, and I thought I'd share it with you.
Halle Berry - admitted to Parade magazine that, distraught over her failed marriage to baseball star David Justice, she tried to end her life by carbon monoxide poisoning.
Drew Carey - after a rough childhood that included sexual molestation by an unknown party and his father's death, the lovable Price is Right host attempted suicide twice in his teen years.
Drew Barrymore - after leaving drug rehab in 1989 at the age of 14, she tried to kill herself, but received treatment and successfully kicked the habit.
Gary Coleman - announced in 1993 that he had tried to commit suicide twice by taking sleeping pills.
Vanilla Ice - in 1994, less than five years from the peak of his success, the depressed rapper twice tried to kill himself.
Thank God Vanilla and Gary survived, or imagine how boring The Surreal Life would have been!
Labels: Drew Barrymore, Drew Carey, Gary Coleman, Halle Berry, Vanilla Ice
Isn't She Love-A-Lee
I wish I could go more than ten minutes without a new Britney post, but it's just not possible. Here she is looking tanned, toned, and beautiful, ready for her comeback performance in just two days! Oh, and for a bonus, she is flashing her gross underwear again.
top image: celebrity smack
Michael Jackson's New Song
Michael Jackson's new song, "Mama Cita" has been "leaked" on the internet, and it's really not bad. It isn't great, but he's still got a good voice. Okay, time for a Michael/Britney comeback duet. I dont know if any stage is big enough for that much crazy at once but that is truly my dream. I'd tell you where to hear the song if I knew, but you can hear another new song of his called "No Friend of Mine" at RnBMusicBlog.
Labels: Michael Jackson
Today's Really Hard Blind Item
Which actor with a troubled brother might want to deal with some issues of his own? He is constantly drunk on the set of his current film, say spies.
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Back in the day, when A was 4, I had the obligitary panic-about-precious-baby-starting school. I was worried that A was going to already be behind the other children, having spent an inordinately large amount of her early years in front of CBeebies. TV acted as a sedative on A. She was an extremely energetic child. I think if I were to have had toddler A now, she quite possibly would finish me off. Nowadays she has swimming, running, dancing and drama group to burn off some of the excess exuberance, but back then CBeebies was my saviour on wet days, days when I was poorly, or the four months of my pregnancy with C where I had to stay at home because I threw up pretty much constantly. Motherhood is just pretty much non-stop glamour really.
Anyway, I remember mentioning my woes and worries about A's possibly stunted development to a friend who is a primary school teacher. "Can she recite nursery rhymes?" asked the friend? "Erm, yeah!" "She'll be fine". I remember nodding politely whilst thinking "WHAT?" However, after googling things like "what does my child need to learn before school", I found that others agreed with my friend. Apparently (and it makes perfect sense to me now), children who know nursery rhymes have a better sense of rhythm, a better understanding of patterns, and a better awareness of how words fit together in stories. This makes learning reading and maths much, much easier f0r a child, however many times they watched the same episode of Balamory three times in one day because Mummy was too busy vomiting to provide rich and varied educational experiences.
Anyway, this book is one of those lovely repetitious stories which encourage children to provide the last word or phrase of the sentence. All of the jungle animals are looking for the toucan so that he can spread the news about the elephant's jungle jamboree. There is a nice little twist at the end. A and C worked it out, which was nice for them. Although C is now a good reader, it is good for him to listen to a story where he can guess what is going to happen next, as this can only help to develop comprehension skills.
A has reached the age where books where lions and zebras interact without eating each other irritating. I explained to her the concept of "willing suspension of disbelief", and she seemed happy enough with this.
Incidentally, C watched much, much less TV than A. He still does. He was a toddler who was quite happy to potter around and play with toys whilst I did necessary tasks such as cooking, washing, ironing, or reading just a couple more chapters of whatever book I had to hand. I probably would have JUDGED mothers like I was with A had I just had C. In fact I judged myself. But now, looking back, I forgive myself a bit. She can recite nursery rhymes after all...


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If you get your news about the Swedes from crime novels, and, well, the news, you might think that the Swedes spend their lives righting misogynist wrongs and chasing down old Nazis on fast motorcycles. Sure, maybe that's what they do when they're working. But what they do on their lunch hour is something quite different. They dance.
Now in addition to being wholesome and inspiring, it also validates a kind of point of mine. Recently on my other blog I was talking about the origin of the whole 4/20 legalize marijuana day. One of my friends then questioned the idea that it could all be traced back to twelve high school kids with a code name for meeting up to smoke weed.
But here we see a much more recent phenomenon where it's apparently well documented that this all started with 10 Swedish office workers. And thus, a movement was born.
Twelve American high school students, or ten Swedes. That's all it takes to rock the world.
Happy May Day, everyone.
Raul Castro Squandered His Last Chance - 14ymedio, Generation Y, Yoani Sanchez, Havana, 22 March 2017 — A year ago Cuba had a once in a lifetime opportunity. US President Barack Obama came to the ...
1 year ago


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Hot, tall and has a body any girl would want but I am not an angel. More like the devil. Always looking for trouble. Expelled 8 times. The excitement of doing things I am not suppose to do......is just too exciting to give up. Yes I have some badass tattoos and piercings. Hated by everyone, loved by no one. ME. The BAD GIRL.
Confidence, proud, smart, athletic, with the perfect body that girls drools over and the perfect guy any girl wishes for. Yes I have an ego as big as Canada. Hated by some people, loved by most. ME. The MIGHTY ALPHA.
Carly Anderson is a bad girl. An outright bad girl. She loves trouble and she didn't want a mate. Well.. not at the moment. So what happens when she found him? What happens when she went on a rampage? What does that mean? What was her wolf not telling her? What was her secret that even she doesn't know herself?
Jake is an Alpha. An downright mighty Alpha. He wanted his mate. He wants to know how it feels to have his other half in his arms. So what happens when he found her? What happens when he finds her after her rampage? What was happening to her? So he sat out for answers, from her.
Will she hate him? Will he hate her? Who will crave in, in this story I will tell? Well that's for me to write and you to read.
( ͡° ͜ʖ ͡°)
- alpha
- badgirl
- pack
- packhouse
- romance
GeminiSquad Feb 26, 2017
So I did do the right thing by reading it. It is amazing 《_`|`_》
txmtam May 13, 2016
Principle: LIKE OMIGAWD, YOU ARE SO EXPELLED *does best girly expression* Me:..... HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA😱😱😱😱😱😭😭😭😭😭😂😂😂😂😂 People, help me, I am dying here. *pants*
MarisaRangel Jul 27, 2016
I like her she is like me I always get in trouble with the principle for pranking my teachers


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The district conference we attended today was about families. It started me thinking about President Warne and I and also our missionaries. We have all left families behind to serve here in Chile. I have a firm testimony that our families are blessed and protected in our absence. We also hear from many missionaries about the miracles of reactivation and conversion that occur in their families while they are serving here. Many have the goal to return home to both strengthen and help family members return to church or begin to know the joys of the gospel.
Also, as missionaries, we are trying to help the people here in Chile become part of our family as members of the church. We want them to recognize that they are sons and daughters of God—that really we are all part of the same family. It is our privilege to serve with these young people and support them as they work hard in the Lord's vineyard. We are also training them to be ready to have families of their own that will be faithful and obedient.
As we have started our zone conferences this month, I am happy that we get to meet with the missionaries and hopefully teach them in a way that will help them be better. Our desire is to advance the Lord's work here in our mission; with families at home supporting and praying both for missionaries and for the work, we will be able to find, teach, baptize, reactivate and retain.
|one zone conference at our house
|#2 zone conference in Buin
|We all look a little unsure of this lunch in this picture,
but they were all happy in the end.


text: My new acrylic paints. I was really surprised that actually work, because they were so cheap. And here is how I did this – first I draw orange circle. Then I draw these white streaks that looks like orange stripped. Then I add some shadows is darker orange and for final – some green leaves. You could also add white dots.


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lower left in graphite: Peter & Toy Bird; lower right in graphite: Will Barnet
- 1972
- Cole, Sylvan. Will Barnet Etchings, Lithographs, Woodcuts, Serigraphs 1932-1972, Catalogue Raisonne. New York: Associated American Artists, 1972.
- 2016
- Windisch, Gail, and Sylvan Cole, Jr. Art for Every Home: An Illustrated Index of Associated American Artists Prints, Ceramics, and Textile Designs. Manhattan: Marianna Kistler Beach Museum of Art, Kansas State University, 2016, p. 278, no. 2521.


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Rofuto sits 16 floors high above the Birmingham sky line, offering authentic Japanese and Pan-Asian cuisine with panoramic views to match.
The menu, which is highly acclaimed amongst many of Birmingham's well-known bloggers, offers a taste of different cultures of the Far East.
Sea Bass Tiradito: The colours and ingredients of this dish are what makes it stand out. The passion fruit and tiger's milk give it a real kick and left me wanting more and more. As a lover of raw fish I found it so tender and each piece is infused with flavour. This dish works as a great sharer, as the portions are perfect sizes for little nibbles.
Japanese Woods: This is definitely one of the show-stoppers, served on a wooden rack and a bed of dry ice, it really is visually inspiring. The 'Japanese Woods' looks like it's a piece of art, so much so I didn't want to eat it! The black garlic really gives it the strong flavour it needed and the textures of salsify really tantalize my taste buds. I would recommend this dish for someone who is experimental with food and open to lots of different flavours and textures.
Dim Sum Platter: This is a completely new style of dining that has come to Rofuto. The concept of tasting many different dishes reminds me of a Japanese version of `Tapas'. This is great – you can taste so many different textures, from crispy spring rolls to soft dumplings. This was by far my favourite dish.
Miracle Berry Dessert: As I am someone with a sweet tooth, I really look forward to dessert, and this one really does what it says on the tin! The berry makes everything taste sweeter than it should, essentially changing the way things taste! This is intriguing and really did work as wine begins to taste sweeter as time goes on. The colours are gorgeous, I highly recommend this dessert.
The atmosphere in the restaurant is really great, with the dimmed lights, stunning views and exquisite food to match. I will definitely be returning to this luxurious eatery.
Open from Tuesday – Saturday, more information can be found on the Rofuto website.


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- March 3, 1948 - June 13, 2017
- Mabelvale, Arkansas
of James' Passing
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James was born on March 3, 1948 and passed away on Tuesday, June 13, 2017.
James was a resident of Mabelvale, Arkansas at the time of passing.
He proudly served his country in the US Navy.
A memorial service will be held on Saturday, June 17th, 2017 at 2 p.m. in the chapel at Roller-Drummond Funeral Home.
James Edward Uptigrove Roller-Drummond Funeral Home Chapel 10900 I-30 Little Rock, AR 72209 Saturday, June 17, 2017 2:00 P.M. Memorial Contributions Saline Memorial Hospice House 23157 Interstate 30 Bryant, AR 72022 �2017 Roller Funeral Homes.


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If you're a religious follower and believe in your religion, I would like to ask you a question. Do you base religious beliefs on facts or faith? Let's start out with this and assume that you answered, that you do base your religious beliefs on faith, with little factual information to back it up.
Basing your religious beliefs on faith alone can lead you to believe, what ever someone else tells you. For example, if you go to your place of worship and the religious leader reads something from your scriptures to the followers, do you assume that this is a fact. Are you going to do a little research if something doesn't sound right. If everyone else shares a common opinion about something in your religion, but it isn't true, wouldn't you like to know about it or are you one of those people who didn't even listen and really doesn't even want to be at your place of worship.
Faith can create a lot of problems all by itself. Whenever you start digging into most religions, like I have, and mind you, I'm no expert and do not claim to be an expert in religious beliefs. I'm trying to get people to learn about their religion. This information can be obtained from your religious scriptures, books on other religions, information on the Internet and last but not least talking to other people, outside and within your religion.
Religious facts are hard to come by, when you're beliefs are unrealistic. I can't explain the creation of the world or what year it will be destroyed, but it does seem a little unrealistic and hard to believe that a superior entity created this world and possibly the universe. At the same time I cannot argue with this or disprove it.
With this in mind, I wouldn't go around telling everyone that God or a God created the universe. I just don't have any proof and it's as simple as that. Why would I want to instill this belief into my children or another person? No one on earth has this information.
Try not to base your life on religious faith alone. Just the simple fact that you are reading this article, tells me that you have an interest in furthering your education about religion, whether it's yours or someone else's. You might not be able to find all of the facts to support your religious beliefs but at least it's a start and you're heading in the right direction.
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Greg Vanden Berge is a published author, internet marketing expert, motivational inspiration to millions of people all over the world and is sharing some of his wisdom with experts in the fields of writing,marketing, and personal development. Check out one of his recommended sites, Seeking Knowledge
Greg is currently working on a self help library filled with great subjects on a wide array of topics, like religion, self help and spiritual changes in the world. His views on religious freedom are slowly changing the way people think about institutional religion