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|3rd January 2009, 15:12
Join Date: Sep 2008
Location: Bangalore
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TNRTC Busses - A Devil with 4 wheels and headlights on! : Street Exp.
I was on a road trip to pondycherry. I would like to share an experience i had on the road with fellow BHPians.
On road from Chengannur (Kerala) to Pondycherry.
The roads in Tamil Nadu is brilliant, work of art compared to kerala. I had my good times pushing my little santro zing to about 130 kms/hr in L&T By-pass but all that experience went bitter after a small crash in the route from selam.
Wide standard 2 lane road. The road was elivated as in on the 2 sides it was uncultivated crop fields. I was in the back of a set of 3 Lorries. They where going in a descent speed of 70-80 kmph. As usual, i overtaked the 3rd and 2nd easily in a single stretch. And saw a gap/distance more than wide to overtake so i pushed it and roared myself leaving behind the lorry a safe distance.
One minute after overtaking a bus driver (TNRTC) started to overtake a lorry which was comming in the opposite direction, the bus had its light on (It was about 4 PM). I flashed my headlights, honked and slowed from 90-30 drastically judging that the bus would not pass. The driver dint quit the overtaking attempt. He went for it. I stoped the car over the edge of the road holding my breaks tight. I could hear my rubber burn.
The bus went past me centimeteres in front. 5 of us in the car hold our breaths. The 3 in the back closed their eyes. All of us where silent for about a minute. Yes we saved ourself, i braked at the right time.
Thanks to the breaking efficiency of my santro and to the guy who invented diskbreakes.
The story is not yet over people.
Just a about 1.5 mintues of our recovery we herd a sound. The truck driver behind me hit me! ****!
The smart guy instead of breaking tried to cruse aside me. Bad judgement i tell you. Since my foot was still on breakes the impact was hard.
The damage.
My Right trunk door was heavily damaged. The locking mechanism damaged, the skirts damaged. The bumper got uncliped a few places. My quarter plate got dented due to the pressure. The speaker pad broke. Phew!
The estimate:
16,000 worth damage!!
Lesson learned:
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|3rd January 2009, 18:54
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These guys are as nutty as they can get. You got bumped from the back and I got hit by the guy coming from the front! :(
Hope apart from the vehicle damage, there was no personnel injury.
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|3rd January 2009, 18:57
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Location: Jaipur
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Well glad you guys are safe, and more importantly you have learnt some lesson even if it wasnt your fault. Some times on our roads we only learn the hard way, sad but true.
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|4th January 2009, 02:57
Join Date: Feb 2007
Location: Hyderabad
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Well I have stayed in Tamilnadu for 3 years and I perfectly understand what you are talking about. I was a student at that time and therefore didn't drive, however we used to be extremely cautious at nights walking on the highway on which our college was situated, because TNRTC buses that ply on the highways would easily put Volvos to shame. I haven't seen worse driving, I mean not following the rules is one thing(as in hyderabad) but rash driving at those speeds is extremely dangerous. Another unforgetteble thing about TN is the supr-over loaded trucks, crawling with bulging sides which appear only at night time.
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|4th January 2009, 11:54
Join Date: May 2007
Location: Bangalore
Posts: 493
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This is very common scene in TN. Not only the state transport it includes the private bus operator too. I dont know why this craziness on driving. This might be also a influence of their great actor RAJANI
TN GOVT should take some strict action ob this.
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|4th January 2009, 16:48
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Location: Vadodara
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First thing is forget the damage. The fact that nobody is seriously injured is the best outcome of any incident.
Its not your fault here. I would like to tell you one small experience that I had in TN around 10 years ago.
We were traveling in a bus and there was a truck behind. Truck was not fully loaded ( I was surprised to see a truck that was not overloaded ). Suddenly on one really smooth stretch of road, both the driver of our bus and the truck lost their sense. They were racing. And let me tell you that these guys can give Michael Schumacher and other F1 driver ionferiority complex for late braking. The drive was very dangerous and it was extended to ghat sections also. Very scary.
The only thing we can do is to stay aware and nothing else.
Did you take any action against that truck driver.
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|4th January 2009, 17:03
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Yesterday a similar routine was pulled on me. While overtaking the bus, an oncoming driver just ignored my presence. There was not enough space for 3 of us to be in parallel on the road. I had to pull over to the side to accommodate the mad speeding driver and avoid an accident.
I was in the GV and the mad driver was in a Maruti 800!
If I had not budged, there would have been an accident and I would have been blamed despite me being on the correct side and innocent. Why, I have more horse power, that's according to the high court, no less.
It is not vehicle, it is driver that should be blamed.
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|4th January 2009, 20:17
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Location: Bangalore
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lucky that no one is hurt , the damages to the vehicle can be rectified , in such scenarios i never ring my car to a full stop instead i slow down to a crawl so that i can move away at short notice if required.
Stop the car and you are a sitting duck to teh vehicle behind you and any vehicle that might be follwing behind the offeding overtaker. I also feel that its is not to yield completely to these morons as if you yeild they would take advantage to the full and push you off the tarmac. But again correct judgement is the key word.
You will find a lot of these guys between the Dharmapuri, Salem , coimbatores streches , they tone down a lot once inside kerala / karnataka territory for good reason.But the locat RTC guy take over from there ...
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|4th January 2009, 21:02
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|4th January 2009, 21:23
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Location: Vadodara
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I would have beaten that guy very badly on the spot and fled away then reported the incidence to police.
I think one should not grant mercy to these people.
@Samurai :
I agree with you that its the driver, but sometimes ( I am not sure about this incidence ) what happens is the trucks are rarely maintained, and chances of mechanical error are present. Brakes not responding is very common. But the driver cannot get away with this.
Last edited by aaggoswami : 4th January 2009 at 21:28.
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|4th January 2009, 21:26
Join Date: Dec 2008
Location: Chennai
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I am from TN and I have faced the same situation myself.Me and my friends were travelling from Pondicherry to Chidambaram and the roads are just average 2-laned highways. we were travelling on our lane and there was a lorry on the opposite lane cruising around 60-70 KMPH. Suddenly a TNSRTC bus was trying to overtake the lorry and we are hardly a few metres away from the lorry and my friend who was driving the car was very sensible and braked hard and took the car to the edge of the roads.The bus driver had no sense and completed the overtaking and he just missed our car by a few centimetres. We all panicked and froze.We stopped the car for some time till we were normal and proceeded with our journey.
I am not sure what these drivers think. Their driving skills are turning ruthless day-by-day.
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|4th January 2009, 22:59
Join Date: Dec 2007
Location: Cochin
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Thanked: 32 Times
I live in Tamil Nadu for the last two years. These TN buses are fatter and wider (atleast one feet wider than the ones seen in Kerala) than the normal ones. It takes longer to overtake and from the look of it, they float on the road like boats. I have been in situations like these before. The best defense is to attack. I do squeeze the lane in and would not show any intention of slowing down for the bus to pass. It works in most cases, they withdraw from the overtaking attempt. But make sure you see a provision for a last minute manoevre in case the bus driver goes ahead with his plan. At any cost save your life and vehicle.
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|5th January 2009, 11:30
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This is especially very dangerous in the nights. Actually the private long distance operators are pretty sensible, it is these short distance or State owned buses that are very risky.
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|5th January 2009, 11:41
Join Date: Nov 2004
Location: Bangalore / Madras
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I wouldn't be surprised if the bus had a TN-32 (Villupuram) registration.
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|5th January 2009, 11:52
Join Date: Jan 2008
Location: Chennai
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I'm sure this has been discussed before, but I'm going to bring it up again.
How many of us have seen truck/ lorry drivers wearing glasses ??
There are loads of these guys driving these killer vehicles on our roads and are short-sighted !!
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|17th June 2009 08:54


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Israel Backtracks From Cease-Fire
Associated Press Writer
Israel backtracked from a statement claiming that at a meeting Sunday, Israel and the Palestinians would declare a cease-fire to end nearly 18 months of fighting, after U.S. and Palestinian officials said it was premature.
Israeli Prime Minister Ariel Sharon's office said that no such meeting has been arranged. A second statement blamed the media for the mix-up, saying reports had quoted an earlier announcement that U.S. envoy Anthony Zinni would chair a meeting Sunday, "the goal of which will be to bring about a declaration _ by both sides _ on a cease-fire."
Both the Palestinians and the United States said that while talks were ongoing, the Israeli statement was premature. Palestinians said no meeting has been set up for Sunday.
Mohammed Dahlan, the Palestinian security chief in Gaza, told Israel TV that the Palestinians would not meet the Israelis unless Israel first pulls out of Palestinian areas and also agrees to political talks, not just truce discussions.
The U.S. Embassy said Zinni had discussed "many ideas and proposals … but no decisions have been taken on the next steps."
Sharon earlier dropped preconditions for a truce, including seven days of absolute quiet. After a Saturday night meeting at his desert ranch with Zinni, Sharon's office issued a statement saying a cease-fire was in the works.
Sharon spokesman Raanan Gissin said the Sunday meeting would have the goal of setting a date for a cease-fire declaration, hopefully within the next few days. But the later statement said, "no decision has been made on holding a meeting."
Sharon "is committed to a cease-fire and will do everything possible to make a cease-fire come about," Gissin said.
If a cease-fire is reached, they would immediately move to implement a U.S. truce plan worked out last year by CIA Director George Tenet, Sharon's office said.
Israel has given assurances it will meet a key Palestinian demand and withdraw its army from the remaining Palestinian areas where troops are operating, Israeli officials said.
Repeated efforts to arrange a cease-fire have failed, and this month has seen the worst violence since the bloodshed began in September 2000.
The recent Israeli incursions into Palestinian cities and refugee camps have drawn sharp international criticism, with the United States, Israel's strongest ally, among those urging a withdrawal.
The U.S. truce plan, negotiated last May by Tenet but never carried out, calls on the Palestinians to rein in militants and collect their weapons _ a difficult and politically costly course for the Palestinian Authority.
Arafat has been reluctant to do that at a time when Israel has been carrying out attacks against Palestinian targets, including Arafat's own offices.
Palestinian officials have said the attacks on their security apparatus have weakened their ability and motivation to act against radical groups. Furthermore, many of the recent attacks have come from groups associated with Arafat himself.
The U.S. plan also says the Israelis must pull back their forces to where they were before the fighting began. That would involve the dismantling of many military checkpoints and roadblocks in Palestinian areas.
Zinni, whose two past truce missions failed due to persistent violence, said Friday that the first-round of meetings with the two sides had been "extremely positive." Also, Israel pulled its army out of three Palestinian towns on Friday, improving the atmosphere a bit.
Saturday was mostly quiet, though Israeli soldiers shot and killed a Palestinian taxi driver traveling through the West Bank city of Hebron in an area under curfew, Palestinian officials and witnesses said. The army said it was unaware of the incident.
Elsewhere, Israel's army said it shot and hit at a "cell of terrorists" near a Jewish settlement in the Gaza Strip. The Palestinians had no immediate comment, while Israeli radio stations said that three Palestinians were killed.
In Nablus, in the West Bank, Palestinian militiamen executed two Palestinians convicted of collaborating with Israel. The two men had already been sentenced to death in a Palestinian security court, but escaped from prison a week ago after Israeli shelling. It was the third instance this week in which Palestinian militiamen killed alleged or convicted collaborators.
In March alone, 192 people have been killed on the Palestinian side and 62 people on the Israeli side. March also saw the largest Israeli military operation since the 1982 invasion of Lebanon, with Israel deploying 20,000 troops in the West Bank and Gaza Strip in response to a string of Palestinian bombings and shootings.
Israel pulled out of Ramallah and two other Palestinian towns in the West Bank on Friday, but remained encamped in Bethlehem and Beit Jalla, just south of Jerusalem.
Meanwhile, for a second straight day, thousands of Arabs took to the streets across the Middle East on Saturday to burn Israeli and American flags and express anger over the rising Palestinian death toll.
Some 5,000 protesters demonstrated in Amman, Jordan, some waving pictures of Iraqi President Saddam Hussein and calling on him to attack Israel _ as he did with missiles during the 1991 Gulf War. They also appealed to Osama bin Laden, the accused mastermind of the Sept. 11 attacks.
"Saddam, please strike Tel Aviv!" and "Bin Laden, you are dear to us, bomb Tel Aviv!" the protesters chanted before a squad of 200 police officers who kept them from a U.N. building.
In Cairo, 4,000 Egyptian students chanted anti-Israeli slogans and burned Israeli and American flags.

subset: commoncrawl


text:
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A tua seleção
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Been waiting for these to drop in the sale and managed to pick them up on the extra 20% off weekend. There was a slight delay in delivery but Adidas kept me fully updated as to when they arrived. I have worn them for the first time today and can honestly say they are the comfiest trainers I have ever owned. The trainers are a true fit and would recommend them. ... ler mais


text:
Hotel Ichinose
Hotel Ichinose is rated 2 stars and is placed about 2.6 km from Hasuike Pond.
The property is situated 6 km away from Okushiga-kogen Ski Area.
The rooms in Hotel Ichinose are fitted with individual climate control, a laptop-size safe, a balcony, a dining area and a sofa. Guests can make use of shared bathrooms with a bathtub, guest toiletries and towels.
There are a safety deposit box, a vending machine and a newspaper stand provided on-site.
On-site leisure facilities include a picnic area and a golf course. Various activities, including snow skiing, hiking and fishing, are available on site.


text:
anthropomorphism: personifying or attributing human characteristics to an animal or other non-human being.
note: this blog's content is copyright protected by its owner. content thieves will be gummed by wally.
Labels: corgador, petfinder
posted by wally @ 9:16 AM
oh my those are the cutest puppies!
Those are some cute babies!
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text:
A carer who drank vodka instead of looking after two severely disabled people has escaped jail after a judge said he had 'sympathy' for him.
Steven Blake was found lying on the sofa next to an empty glass while a vulnerable woman screamed nearby.
Blake, 51, had been employed by Tameside care agency Creative Support to stay overnight at an address in Ashton-under-Lyne last December.
He was meant to feed, bathe and medicate two adults, both with severe behavioural difficulties, before putting them to bed.
But a court heard he instead drank vodka, claiming afterwards he was 'thrown in the deep end' by his employers and was unable to cope. He admitted neglect.
When other carers arrived the next morning to take over his shift, they were unable to get his ain access to the house, and called 999.
Inside the house they found both the people in his care in a highly distressed state.
The woman, who is deaf with self-harm issues, had cut off her hair and appeared to have hurt her face.
Manchester's Minshull Street Crown Court heard the kitchen was covered in rubbish and glass, the beds had not been slept in and no medication appeared to have been administered.
Afterwards the man and woman were left 'agitated and destabilised' and on increased medication.
Judge Recorder Farley handed Blake a suspended nine-month prison sentence, noting that the pair had been neglected rather than attacked.
He added: "I also have some sympathy for him.
"These two seem to be extremely difficult subjects and he's relatively inexperienced at the job and I can understand him saying, 'I can't do this'."
But he told Blake, of Crowhill Road, Ashton-under-Lyne: "It doesn't alter the fact that two very vulnerable people were left in a very distressed condition."
Defending, Andrew Gilmore said Mr Blake was a man of previous good character who had given up a career in the leisure industry 'to give something back'.
He added: "This was his first engagement – the tragedy is Mr Blake is a victim of his own good nature."
Blake was also ordered to do 240 hours of unpaid work.
A spokesman for Creative Support, who provided the care on behalf of Tameside council, said: "We have been working in partnership with the police to take forward the proceedings against Mr Blake.
"Mr Blake was dismissed from Creative Support for drinking alcohol while on duty on June 7, 2012.
"We are very pleased that Mr Blake has received a sentence from the courts due to his neglect."


text:
I'm thrilled to spotlight the Stern College for Women today. Located in NYC, NY this women's college is one for women who are looking to earn their bachelor's degree in the arts and sciences, while embracing their Jewish heritage.
I'm including highlights about the college's history from their Web site:
"Founded in 1954 with a major gift from Max Stern, president of Hartz Mountain Products, Stern College for Women is a pioneer in the field of women's education. We offer women the unprecedented opportunity to earn their bachelor's degree in the arts and sciences and immerse themselves in rigorous Jewish studies at the same time, in the same place. . . . Today, more than 1,000 students from across the United States and countries that span the globe attend Stern College. It is truly a gathering place of people and ideas, from Colombia to Morocco, Seattle to Teaneck. United by their quest for both unparalleled intellectual engagement and spiritual exploration, our students are ground-breakers. They become pioneers in their fields, whether as the first volunteer to serve on the US base at the South Pole, as a clerk for the Supreme Court of Israel or a professor of comparative literature at a Chinese university.
The S. Daniel Abraham Honors Program, begun with a major gift from philanthropist S. Daniel Abraham in 1999, has attracted students of ever-higher academic caliber to the college, where they engage in once-in-a-lifetime research opportunities and forge rewarding relationships with faculty mentors.
We have come light-years from our simple start with a handful of young women and a visionary dream. Our campus has grown from one building and a hotel to five dormitories bustling with students and three state-of-the-art classroom buildings. In December 2009, the beloved 245 Lexington Avenue building was renamed Stanton Hall in recognition of board member Ronald P. Stanton and his ceaseless dedication to Yeshiva University, including a gift of $100 million dollars to fund the Stanton Legacy.
That's where we've been so far. The best is yet to come."
And here's a welcome letter from the college Dean, Karen Bacon, Ph.D.
"Prestigious universities are measured by the research productivity of their faculty, the successes of their alumni, the size of their endowments and the weight of their ivy.
Here at Stern College for Women, we can point to some very impressive statistics on all these counts, save the ivy index. But we also pride ourselves on much more.
The commitment of our entire student body to the study of primary texts in Hebrew and Aramaic is unheard of in higher education in America. The number of our women engaged in community service is enviable. And the percentage of our students majoring, doing research and publishing in nontraditional fields for women, such as the physical and mathematical sciences, competes favorably with the percentages at much larger institutions.
Stern College is alive with a cacophony of voices from all over the United States and the world. These women are attracted by our unmatched Jewish Studies Program; our ambitious offering in the humanities, social and natural sciences; and our involvement with the culture of New York which is our campus.
All of this is coupled with opportunities to contribute to and learn from communities as distant as Guatemala and Thailand through our service-learning options.
If you see yourself as someone committed to Jewish studies, to academic achievement, to being part of a network of women who are developing themselves as leaders, movers and shakers, then you belong at Stern College.
We look forward to adding your voice to our joyous cacophony.""


text:
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Office: (919) 678-8595 | Fax: (919) 678-8599


text:
After you've spent your week watching worthwhile but admittedly downbeat videojournalism stories about such weighty topics as death, war, homelessness and AIDS, you might be forgiven for wanting to tout the virtues of ... a funny one-minute video ad.
Perhaps you're one of the 15 million-plus international viewers who've already had a good laugh at the Evian Roller Babies, but if not, you're in for a treat. It takes Will Ferrell's "Landlord" to a whole new level.
Not much of a videojournalism connection here, other than to note how video post-production can manipulate reality in ways that Photoshop can only dream of.
But, hey, it's Friday. You've eaten your spinach, you've earned your spumoni. Or call it a "water summit" and throw back a cold one and find your own teachable moment here.
All we know is that, if only more of those annoying pre-roll ads were as charming and inventive as this, we wouldn't mind them so much.
Anyway, we know you're going to pass this along to all your friends -- along with the AP's "behind-the-scenes" coverage. Just remember to tell 'em Kobre sent ya! Happy viewing!
Evian Roller Babies:
AP "Behind-the-Scenes" Story:
SEE ALSO: Evian Roller Babies Official Website (lots of bonus footage).
Single Mother, Pioneering Photographer: The Remarkable Life of Bayard Wootten - In 1904, Bayard Wootten, a divorced single mother in North Carolina, first borrowed a camera. She went on to make more than a million images.
5 months ago


text:
Along with my previously posted robots, there were a series of art tests I had the chance to take for a position that I am pursuing. The company works primarily in iPhone games thus far, which uses mostly 2D assets. I took the opportunity to design some characters and elements that would fit in that sort of genre.
Along with that, I had my first experience with aging in Photoshop. For my final art test, I was given this picture of Ali Larter
and was simply asked to age her to 65-75 years of age.


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text:
Three years ago I found the best website. www.bzzagent.com
It is a marketing company that recruits BzzAgents to do their marketing. Basically, you sign up for a Bzzcampaign (Off, Sonicare, CoverGirl, Scrubbing Bubbles, Pledge and others) and you get free products to try. For 10 weeks you try the products and tell your friends about your experience. My favorite was when BzzAgent sent me a free Sonicare toothbrush! That was over 100 dollar value. Another campaign I received a $250 universal remote. These products are completely free. All I do is tell my friends my honest opinions concerning the product.
Presently I'm on the CoverGirl Outlast Lipstain Campaign. It's not a lipstick. It's a Lipstain. From my experience, it stays on the lips for 2-4 hours, even through a meal. I really like it although it does require a gloss of sorts since it leaves a matte finish. I think it runs about $8 at the drugstore but can be found on sale for less.
Check out www.BzzAgent.com for some free stuff...and some fun.


text:
Week-end Total: 17 miles
Distance: 6+ miles
Weight: 164 lbs. (?)
Stretches: yes
Water: yes
Snack: yes
Weather: cool & humid
Time: 5:30am
"Chunk Style" Playlist
Say No Go - De La Soul
Rockin' Back Inside My Heart (Tibetan 12") - Julee Cruise
Tread Water - De La Soul
Cantaloop (Flip Fantasia) - Us3
Jump - Kriss Kross
Shadrach - The Beastie Boys
I'm Too Sexy - Right Said Fred
Who? Where? Why? - Jesus Jones
Never Gonna Give You Up - Rick Astley
Connected - Stereo MC's
What's On Your Mind (Pure Energy) - Information Society
Personal Jesus - Depeche Mode
Everybody Everybody - Black Box
Shake Your Rump - The Beastie Boys
That was all right. It's the day after the longer runs I need to worry about. Word. For those interested in what I am in for, here is the ING NYC Marathon Official Handbook.


text:
Ukraine's foreign minister says the five countries investigating the downing of a Malaysia airlines plane over Ukraine a year ago will try again in a few months to get Security Council approval for an international tribunal to prosecute the alleged perpetrators. Pavlo Klimkin said in an interview Thursday with The Associated Press that one of Russia's arguments for vetoing the resolution to establish a tribunal on Wednesday was that it was premature and "untimely," since the results of the investigation aren't expected until October. He said an international tribunal is "the best option politically and legally" because it would be fully accountable, transparent and independent. "We're not about to give up on that," Klimkin said. "We will definitely try again, with all kinds of support of (the) international community."
via ynetnews.com
Source: http://www.ynetnews.com/articles/0,7340,L-4686012,00.html


text:
Lyrics Depot is your source of lyrics to Pressure Makes Diamonds by Don Williams. Please check back for more Don Williams lyrics.
Pressure Makes Diamonds Lyrics
Artist: Don Williams
Album: Yellow Moon
Well we've had our troubles, we've had our hard times
Were some might have stumbled, we've always survived
Sometimes love weakens, when the chips are all down
But what we've got together gets stronger somehow
Pressure makes Diamonds much harder than stone
And they only get finer as each day goes on
We've been through some bad times but we made it somehow
'cause if pressure makes diamonds, our love's a diamond by now
Well we know the feelin' when the world closes in
We've been there before, love, and we might go again
The road may get rocky life may get hard
But the whole world together can't tear us apart
(repeat bridge)
Don Williams Lyrics
Don Williams Yellow Moon Lyrics
More Don Williams Music Lyrics:
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tag:blogger.com,1999:blog-28445944899891487982018-05-29T01:05:09.436-04:00Fine Home CookingA Chef's look at everyday home cooking with a twist, advice, cool kitchen tools and gadgets and much more! Recipes for everyone to enjoy, from simply dinners, appetizers and the extravagant spread. It's all about the food!Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-86859829454731413482009-04-19T23:54:00.002-04:002009-04-19T23:56:41.830-04:00Macerated Fruit Tart

1 Puff Pastry Tart
2 cups sliced strawberries
1 cup fresh blueberries
2 Tbsp sugar
2 C whipped Cream
Spring of mint for garnish
1 C of melted chocolate with 1 TBS of butter to make a sauce.

On a flat surface layout the puff pastry and roll flat and cut into 4 in squares. Place on a parchment paper lined baking sheet and bake at 400 degrees for 15 minutes until browned. Let cool

In a small bowl slice strawberries and place in a bowl with blueberries and combine with sugar and refrigerate for 1 hour.To Plate: plate one pastry square on a plate and top with 1 Tbsp of whipped cream, add 2 Tbsp of fruit. Spread 1 Tbsp of whipped topping on the bottom of another pastry square and top fruit like a sandwich. Using a piping bag place more whipped topping on the top layer and place more fruit to decorate. Drizzle with chocolate sauce and serve.
Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-80586410872295124952009-04-19T23:20:00.006-04:002009-04-19T23:35:42.219-04:00Chili Rubbed Bacon Wrapped Pork Tenderloin with Cab Sauce

2 C pork seasoning (chili powder, brown sugar, S&P, Cajun powder, paprika, parsley)
1 Pork Tender loin – trimmed
1 lb thin Hickory smoked bacon
1 lb Fingerling potatoes
2 Tbsp fresh rosemary finely chopped
1 Tbsp Fresh Thyme finely chopped
1 Bottle of Cabernet
4 Tbsp honey

Preheat oven to 400 degrees. On a flat surface place a piece of plastic wrap and layout bacon in a sheet and place the tenderloin on the end cross way and roll bacon around the loin.

On a hot flat top or large sauté pan sear the loin until the bacon is browned and placed in the oven until it reaches an internal temp of 115 degree. Let rest until cool and then slice into 1 ½ inch medallions.

On a dish rub the pork seasoning on each of the cut side of the loin. Heat a sauté pan to med high and sear the pork loin on both sides until you reach an internal heat of 145 and let rest for 5 minutes before plating.

For Potatoes: cut fingerlings in half and place on a baking sheet, drizzle with olive oil, S&P and the fresh herbs and toss. Roast in the oven until browned and tender.

For the Cabernet Sauce: pour the bottle of cab into a sauce pan and reduce to ¼ and add honey. Let honey dissolve. Mixture should be syrupy.

To Plate: Place some of the fingerlings on the center of a plate and top with the tenderloin and drizzle with the cabernet sauce. Sprinkle with fresh chopped parsley for a garnish and serve. If you want to be healthy place some cooked asparagus under the fingerlings in an even row to add some green to the plate.

Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-34694275395924362142009-04-19T19:01:00.004-04:002009-04-19T19:04:17.560-04:00Heirloom Tomato Tart

Heirloom Tomato Tart

1 puff pastry sheet
2 Heirloom Tomatoes sliced ¼ in thick
¼ cup basil pesto (can be store bought)
Balsamic reduction
Parmesan cheese (whole)
Fresh basil (chiffinade cut)

Instructions:
Heat oven to 425 degrees. On a clean surface lay out puff pastry and smooth out with a rolling pin and cut into 6 rectangle pieces. Line a baking sheet with parchment paper, place puff pastry on baking sheet and place 1 Tsp of pesto on each pastry and smooth to each corner. Place 2 slices of tomato on top of pesto and bake for 15 to 20 minutes until pastry is crisp and lightly browned. Remove from oven and plate by placing a ½ Tsp of pesto on each tomato and shave a little parmesan cheese on top and a little fresh basil. Drizzle with balsamic reduction and a good olive oil and a little fresh cracked pepper.Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-26911899753362879152009-04-02T18:25:00.002-04:002009-04-02T18:29:00.331-04:00Current UpdateWell folks, I hope you haven't given up on my blog and recipes. Life has been very busy now that I'm running The Wine Guy Wine Shop Wine Bar and Bistro. With that said, I will be posting many more pics soon of what's been going on and new recipes from both our restaurants and my own new creations. I'm always looking for new recipes so if you have some recipes you love and would like me to try them, take pictures and post them I would be glad to. Please email me or comment on one of the post and let me know what you have. Looking forward to posting new and exciting recipes for you.
Chef DaveExecutive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-36329706296258797142008-06-13T21:34:00.002-04:002008-11-12T20:20:41.970-05:00Stuffed Adobo Chicken with Mango reduction

Grilled Stuffed Adobo Chicken with a Mango Reduction Sauce

8 Boneless Chicken thighs (skin removed) and pounded flat
½ C Chili powder
½ C Adobo Seasoning
¼ C Cumin Powder
S & P Pinch each
4 TBS Olive Oil
6 oz of herbed goat cheese

For the Sauce
3 – 12 oz cans of Mango Nectar
1 C white wine
Juice of 3 limes and 1 lemon
3 TBS Honey
1 Tsp finely chopped Jalapeño Pepper
S & P to taste

Heat Grill on high heat

Start with the sauce first, it will take a while to reduce. In a blender put the mango nectar, wine, juice from the limes and lemon, honey, Jalapeno pepper and S&P. Blend well and then put in a sauce pan. Heat to a boil and reduce heat to a simmer uncovered. Sauce will thicken as it reduces. You want to consistency of a thin gravy. Strain before serving

For the Chicken

In a small mixing bowl add the chili powder, adobo seasoning, cumin, S & P and Olive oil and mix well making a paste consistency. Lay each thigh on a cutting board flat and brush the inside with some of the mixture. Place a small spoonful ( about ¾ of an oz) of the cheese and roll up the thigh. Tie off each end of the thigh with kitchen string. Brush the outside of the thigh liberally with the mixture and set aside. Repeat with the rest of the thighs.

Oil the grill grates with a paper towel and place the thighs on the grill. Cover and reduce heat to medium turning regularly so not to burn but just browned nicely. Cook until thighs register to 165 degrees with a thermometer and take off the grill. Let rest for ten minutes covered with foil. Place with the Mango reduction and serve.
Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-89410677298426685892008-04-27T19:26:00.010-04:002008-11-12T20:20:42.637-05:00Hummus Dip with Seasoned Pita Chips

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced

2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish

2 cloves garlic, peeled

1 1/2 teaspoon salt

1/2 teaspoon dark Asian sesame oil

1/2 to 1 teaspoon ground cumin

12 to 15 grinds black pepper

1/4 cup water

Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus into a bowl. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Serve with baked pita crisps.

4 - 5 whole pitas cut into 6ths

Olive Oil spray

3 Tbs Italian Seasoning

Salt and Pepper to taste

Preheat oven to 425 degrees.
Cut up a bag of pitas into 6 pieces for each individual pita. Split each piece in half.

Lay the pita pieces out on a cookie sheet and spay with an olive oil spray.

Sprinkle the pieces with Italian seasoning herbs, salt and pepper and bake until crisp.

Serve with Hummus.

Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-91024241399292572992008-04-07T20:38:00.016-04:002008-11-12T20:20:44.277-05:00Lasagna BologneseLasagna Bolognese

Today was a beautiful day for Ohio spring weather. It was mostly sunny and almost 70 degrees. As I drove to the grocery I drove by a golf course and there were several people out getting in their first round in for the year. I was thinking that I might join them but then I realized I need to get back to what my task was for the day. Fixing my last hearty cold weather meal. Lasagna! I'm not talking about your simple meat sauce, noodles and cheese dish but Lasagna Bolognese. Not for the faint of heart or weak minded. This recipe is made with a long simmered sauce that makes this a dish to envy. It takes time and patience but you'll love the end product. Enjoy!

Ingredients

1 box of lasagna noodles (cooked al dente)
1 Lg Jar of your favorite Marinara Sauce
1 15 oz tub of Ricotta Cheese
1 16 oz bag of shredded Mozzarella Cheese
2 C Grated Parmesan Rigiano
1 lb Lean Ground Beef
1 lb Bulk Italian Sausage
1 Tbs crushed red peppers
1 C white wine
½ C red wine
1 C whole milk
½ C water
1 C diced tomato
1 Tb Italian Herb Seasoning
2 Carrots diced
3 Stalks Celery diced
1 Med Onion
2 TB chopped chives
2TB chopped parsley
3 clove garlic chopped
1 6 oz jar Tomato Paste
Salt and Pepper

This dish is complex and there is prep to do before assembly of the Lasagna. First, we need to make the Bolognese sauce. In a large skillet start by browning the beef and Italian sausage. Once completely browned drain excess fat and set aside in a bowl. In the same skillet heat 2 TB olive oil and add the onion, celery, crushed red pepper, Italian herb seasoning and carrots and sauté until translucent. Add the garlic and cook for about another minutes until it blossoms (aroma in the air). Add the meat back to the pan and tomato paste and heat through.

Deglaze the pan with the red and white wine and then add the water and milk. Cover and simmer for 90 minutes. If mixture gets a little dry add some chicken stock or more water. The mixture will look somewhat like a sloppy Joe consistency. Take off of heat and let cool.

While the Bolognese is cooling make the Ricotta cheese mixture. In a bowl add the cheese, chives and parsley and mix well. Salt and pepper to taste.

To assemble the dish:
Spread a ladle of marinara on the bottom of a 9X13 glass or ceramic baking dish and then cover with one layer of noodles. Add another ladle of marinara on top of the noodles then cover with a layer of the Bolognese meat sauce. Next add dollops of the ricotta cheese mixture and top with some of the shredded Mozzarella cheese.

Continue with two more layers and top with another layer of noodles. Top with more marinara and more Shredded Mozzarella and sprinkle with Parmesan cheese and Italian seasoning and fresh cracked pepper.

Preheat oven to 375 degrees.

Cover dish with aluminum foil and place in the oven on the middle shelf. Cook for 30 minutes and then remove the foil for the remaining 15 minutes to brown the cheese slightly. Let rest for 15 minutes before cutting into 9 large pieces

To serve, heat 3 cups each of marinara and Alfredo sauces. On a plate put one small ladle of Alfredo sauce and place one of the slices of lasagna on top and spoon a small amount of marinara on top. Sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley. Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-34815888256588345522008-03-09T23:12:00.017-04:002008-11-12T20:20:45.906-05:00Citrus Herb Roasted ChickenCitrus Herb Roasted Chicken

1 5 to 6 lb whole Fryer Chicken
3 Tbs dried Italian Seasoning
3 Cloves Garlic crushed and minced
1 Med Orange
1 Med Lemon
1 Med Lime
3 Tbs Olive Oil
3 sprigs each Rosemary, Thyme
Salt & Pepper

1st step of prep is to brine your chicken for at least 4 to 8 hours or even over night, this will guarantee an absolutely delicious and moist bird.

For the Brine

2 gallons of water
2 cups salt
1 cup red wine vinegar

In a large enough bucket dissolve salt in water and add the vinegar. Gently lower the chicken into the brining solution making sure the bird is completely covered with the solution. Refrigerate for at least 4 to 8 hours or overnight but no more than 12 hours.

Drain and rinse the bird and then pat dry with paper towels inside and out and set aside. Preheat oven to 500 degrees.

In a small bowl add the olive oil and with your fingers crush the dry Italian seasoning herbs between you fingers into the oil, add the garlic and a pinch of S & P. Mix thoroughly with a spoon.

With you fingers (I prefer to use gloves), gently push your fingers between the breast and the skin of the bird. Then put the herb mixture in between the skin and meat rubbing evenly throughout the birds surface. Rub the remaining mixture over the entire birds skin.

On a separate cutting board, cut the Orange, lemon and lime into quarters. Stuff the cavity of the bird with 3 wedges of each fruit leaving 1 quarter to the side. Truss the bird and put onto a roaster pan. Squeeze the remaining fruit quarters over the entire bird. Then add the fresh herbs to the bottom of the roasting pan and add 4 cups of water or enough water to fill to 1 inch deep.

Put chicken into oven and roast for 30 minutes at 500 degrees to brown the skin. After 30 minutes lower the oven to 325 degrees. Roast for an additional 2 hours until the internal temperature reaches 165 degrees when placed between the inner part of the thigh. Let stand for at least 10 to 15 minutes before carving the bird.

Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-50901853543551389152008-02-24T22:16:00.007-05:002008-11-12T20:20:48.857-05:00Grilled Lamb Chops

3 tablespoons olive oil
3 medium cloves garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley leaves
1/3 cup grated Parmesan cheese
Table salt and ground black pepper (pinch of each)
1 tablespoon Dijon mustard
8-1 inch thick Lamb Chops

Pre heat broiler to Hi.

Meanwhile, in a food processor add the first 5 ingredients. Mix on high for 30 seconds until finely chopped. Add the next 3 ingredients and mix for another 30 seconds until a paste is formed.

Apply the paste to both sides of each chop forming a crust.

Place Chops on a broiler pan and place 5 to 6 inches from the broiler. Broil 4 to 5 minutes watching not to burn. Turn Chops and broil for another 4 minutes. Check temp with a thermometer to 125 degrees. Pull chops from broiler and let rest on a cutting board tented with foil for 5 to 10 minutes and serve.

Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-57802391140210014312008-02-23T21:44:00.002-05:002008-11-12T20:20:48.941-05:00Creole Blackened Mahi Mahi

Creole Blackened Mahi Mahi

4 – 6 oz Mahi Mahi fillets (I prefer fresh and never frozen)
4 tbs Creole seasoning
Olive Oil
Lemon slices

Preheat oven to 425 degrees

Make sure fish is patted dry. Sprinkle both sides of the fillet with 1 Tbs of the seasoning and set aside. Heat a large oven proof skillet over medium heat and add 2 tbs of olive oil. As the oil starts to produce whiffs of smoke add the fillets and let until browned, about 3 to 4 minutes. Using a fish spatula turn each fillet and place pan in oven to finish, about 5 to 6 minutes.

I served this with Braised Vegetables in beef broth (Brocolini, Asparagus, Zucchini squash and cherry tomatoes) and spicy Horseradish Mashed Potatoes and garnished with Lemon slices.
Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-78841375957259240012008-02-17T21:24:00.007-05:002008-11-12T20:20:49.711-05:00Steamed Salmon with Basil, lemon and wine
Steamed Salmon with Basil, Lemon and white Wine

4 – 6oz Salmon Fillets
3 Tbs Basil and Lemon Seasoning (find at grocer)
1 Lemon thinly sliced
Sea Salt & Pepper
¼ C white wine
2 TBS butter cubed

Pre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top.

Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes
Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-40904920191498902352008-01-06T21:54:00.000-05:002008-11-12T20:20:50.787-05:00Italian HamburgersAs promised, here is the second of several delicious Hamburgers for you to enjoy. Tonights is the Italian Burger. Very moist and tasty!

Italian Burger

2 lbs 80/20 Lean Ground Beef
1 lb Italian Sausage (bulk)
2 Tb Worcestershire Sauce

1 Ts Crushed Garlic
2 Tb Tomato Paste
2 Tb Italian Seasoning
3 Tb Shallots (finely chopped)
S & P to taste

Toppings
Ciabatta Rolls
¼ in thick Mozzarella slices
Thick sliced Red onions (broken into rings)
Marinara Sauce

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.

Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat. Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 slice of Mozzarella Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To Assemble: On the bottom of the Ciabatta Roll place 2 Tb of Marinara sauce and place 1 burger patty on top. Top with 2 or 3 of the Red onion rings on top. Put 2 more Tb of Marinara on the top bun and enjoy!
Slice in half and serve with Seasoned Fries.

Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-74868245431626004172008-01-05T23:33:00.000-05:002008-11-12T20:20:51.526-05:00It's Burger SeasonFootball Playoffs! College Bowl Games! It's Burger Season!

I was thinking of what football food would really hit a homerun during that last part of the season. I have just posted one of our favorite foods, Hot Wings and what else compliments wings? Burgers! I'm not talking about your everyday, run of the mill, fast food type burgers. I'm talking something you would pay good money at a fine restaurant for. Ultimate Gourmet Burgers.

Trust me I'm sure there are several people out there that really like a good burger and maybe even have a great recipe. If so, please email it to me by going to the Contact Us section at the bottom of our page and we'll give it a try. If it's all you say it is, we'll post it along with your name and give you kuddo's but for now, here is one of mine that is always a hit and over the next couple of days I'll be posting a few more to wet your whistle. I hope you enjoy these as much as my friend and family have!

California Burger

2 lbs 80/20 lean ground beef
1 lb Italian sausage (bulk)
2 TB Worcestershire sauce
1/3 C Roasted Red Bell Pepper (finely chopped)
1/3 C Avocado (finely chopped)
3Tbs Shallots (finely chopped)
3 Ts Dijon Mustard
1 ½ Ts Crushed Garlic
S & P to taste

Toppings
Horseradish Sauce (see recipe at the bottom)
Avocado slices
Feta Cheese
Ciabatta Buns
Alfalfa sprouts

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.

Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat (above). Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 Tbs of Feta Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To assemble: place a dollop of horseradish sauce on the bottom roll. Place 2 or 3 slices of avocado and then put the burger on top. Top with ½ cup of the Alfalfa sprouts on top of the melted Feta and put another dollop of horseradish on the top roll. Slice in half and serve with fresh salad greens.

Horseradish Sauce:
1/4 cup fat-free mayonnaise

1/4 cup fat-free sour cream

1 tablespoon Dijon-style mustard

2 teaspoons prepared horseradish
Add or decrease horseradish to adjust heat.

Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-83902710935758769312008-01-02T20:57:00.001-05:002008-11-12T20:20:51.727-05:00Savory Hot Wings!

Here is the second of great football food for your Bowl Games. One of my favorite snack foods to watch a football game has to be hands down…Hot Wings! There are restaurants that have built there entire theme around them. They are in your freezer section of every grocer too so I bet you probably like them also. Here is a very simple recipe that anyone can make great tasting wings at home.

1 – 3lb bag of frozen chicken wing sections – drummies and wingies but no tips(thawed)
1 – Large bottle of cayenne pepper sauce (I prefer Texas Pete)
1 – stick of unsalted butter
1 – bunch of celery (stalks cleaned and cut into 4 in strips)
1 – bottle of Marzzetti's Blue Cheese Dressing ( Or your favorite dipping dressing sauce)

Preheat oven to 425 degrees

Line a large baking tray with Quick release foil and spread wing sections out leaving about an inch between each piece. Bake for 45 minutes or until done and starting to crisp. In a medium sauce pan heat the pepper sauce until warm. Depending on how hot you like them add butter to the sauce, melt and heat through. Use no butter for hot, ½ stick for medium and the whole stick for mild wings.

Remove tray from oven and brush all sides of the wings with the sauce and place back in oven. Bake for another 10 minutes, repeat process one more time. Place wings on the top rack and turn oven to Broil for 6 to 8 minutes to crisp up nice.

Remove tray from oven and place in a large mixing bowl. Pour remaining sauce over wings and toss. Serve with Celery stalks and dressing. Your guests will love them! EnjoyExecutive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-33874709548624798982008-01-02T20:11:00.000-05:002008-11-12T20:20:52.003-05:00Hot Spinach and Artichoke Dip
New Years Day! It's the start of a new year and what a way to start it off after all the big meal Holiday's with lots of football. Plus it's time for those fun New Years Resolutions too! Yes, of course this year will be to loose a few pounds for me but just not yet. At least not until after the BCS National Championship between The Ohio State Buckeyes and LSU! If you haven't read my profile yet, I am from Columbus Ohio and I love the Buckeyes. My dad is in the Hall of Fame there and I just wouldn't have it any other way. Go Bucks!!!

So until the big game is over I will be posting fun game food. I'm starting with Artichoke Dip. This is a very easy recipe I found online and you and your sports fans will love it. Keep checking in for other great tail-gating recipes this week.

Delicious Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.
Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-33272401774766631712007-12-30T12:36:00.000-05:002008-11-12T20:20:53.462-05:00Christmas Dinner
Pork Loin with Apple and Cranberry stuffing

Ingredients:
1 boneless pork loin (about 6 pounds)
Sea salt and freshly ground pepper
2 cup seasoned croutons1 cup chicken stock
1 1/2 cup peeled, chopped green apples
1/3 cup dried cranberries
3 Tbs cup chopped walnuts, toasted
1/4 cup finely chopped sweet onions
2 Tbsp Cranberry juice
2 Tbsp Honey

1 Preheat oven to 325°F.

2 Rinse the pork and pat it dry. You will be doing a "double-butterfly or Pin Wheel" on the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast. Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat mallet. Sprinkle with salt and pepper and set aside.

3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Stir in the apples, walnuts, cranberries, onions, cranberry juice, honey, salt and pepper. Spread mixture over surface of the pork.

Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly.

Secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

4 Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-3107160509693335432007-12-30T11:41:00.000-05:002008-11-12T20:20:54.081-05:00Coq Au Vin

Winter calls for a good hearty dish once in a while. I love this dish and serve it a couple of times a year in the fall and winter. I fixed this meal for a lovely couple in Lancaster Ohio. It's a great way to spend an evening with family on a cold winters night.

Coq Au Vin

3 to 3 ½ lb fryer chicken cut up
½ lb Pancetta
8 sm white boiling onions (skins removed)
½ lb button mushrooms
1 ¾ C chicken broth (low sodium)
1 C dry red wine
2 Tb Dijon mustard
Bouquet of herbs: 2 sprigs of thyme and 1 sprig of Rosemary and 1 bay leaf, tied all together with string.
1 ts each cornstarch and water
2 Tb chopped parsley

Rinse chicken, pat dry and set aside. In a wide frying pan over medium-high heat, cook pancetta stirring, until crisp and well browned. Take out and set aside, leaving drippings in pan.
Add chicken to pan, a portion at a time, without crowding; cook and brown on all sides. Take out and set aside. Add skinned onions to pan, cook, and stirring until browned. Add mushrooms and cook until liquid has evaporated. Set onions and mushrooms aside.
Pour wine into pan and increase heat to high, scraping up brown bits from pan.

Stir in broth and mustard, mix well. Bring to a boil until reduced to about 1 ½ cups. Add chicken, onion and mushrooms back to pan. Add the Bouquet of herbs and bring to a boil, then reduce heat, cover and simmer for 35 to 45 minutes until chicken is done. Stir in pancetta and return to a simmer
Transfer chicken and vegetables to a serving dish. Combine cornstarch and water and stir into sauce. Bring to a boil until thickened and pour over chicken. Sprinkle with parsley and serve.

Serves 4 or 5 people. Serve with garlic mashed potatoes or root vegetables and maybe some sautéed green beans.

Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-15009338744373319192007-12-19T22:27:00.000-05:002008-11-12T20:20:54.221-05:00Gadget Corner - Calphalon

Gadget Corner: Calphalon Cutlery – Santoku Knives

One of my favorite toys is cutlery! To me it's the main attraction for the kitchen. Whether you are making a cold salad or a main dish to just about anything you will always reach for your favorite tool…The knife!
Ever since I got married over eight years ago my wife thinks I have a fetish for kitchen tools, especially knives. No, I'm not a sadist, I'm a Chef who loves to cook! I'm sure there are many of you out there that feel the same way but may not know what a good tool is for the average home.
There are many kitchen knives out there from the cheapo five dollar chef knife to one that runs a good $200 bucks. I have recently purchased your decent middle of the road knife, a Calphalon Santoku knife, actually a pair and I have to say I feel good about my purchase.
My pair came with a 5" and a 9" Santoku. The blades maintain well and keep a sharp edge with the use of a good steel. For the average household these knives make a nice addition to the kitchen. The pair runs anywhere from $35 to $50 depending upon where you buy them from. Here are some specs from Calphalon.com you might enjoy.

Calphalon Santoku Knives
Combining features of a chef's knife and a cleaver, the Santoku is an all purpose Asian-style knife that's ideal for cutting meat, fish and vegetables. The word santoku means "three good things" - a reference to the three cutting tasks it performs so well: slicing, dicing and mincing. The Santoku is designed with kullens, or indentations along its edges, which reduce friction and prevent food from sticking to the blade. The knife also serves as a spatula as you cut, removing cut foods quickly and easily from the cutting surface.
Features
Full tang design provides better balance and superior strength.
One piece forging of blade, bolster and tang for long-lasting durability. No parts to separate.
Ergonomic grip handle uniquely contoured for one size fits all comfort
High carbon, no-stain German steel from tip to tang. Sharpens more easily than ordinary stainless and maintains its edge longer. Resists rust, stains, discoloration.
Each knife type individually balanced for efficiency and comfort.
Fully tapered from cutting edge to spine and from tip to heel for superior strength and greater cutting versatility.
Hand-ground to a perfect, equal edge and fine satin finish.
Executive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-12613898346075541932007-11-28T00:00:00.000-05:002008-11-12T20:20:54.390-05:00Italian NightTonight I thought I would do something Italian! Yes, this dish is a little heavy right after the holiday but it's delicious and your family will love it. It's very easy and will only take about 30 minutes from start to finish. Ok, maybe a little longer once you include clean up but it really is an easy dish. I suggest reading the whole recipe to get a good idea of the process and when to do what. I hope you enjoy this recipe. Serve with a nice crisp salad and some baked Italian garlic bread.

Chicken Romano with Linguine
2 Lg Boneless Chicken Breast
1 C Seasoned Italian Bread crumbs
1Tb Dried Italian Seasoning herbs
1 Tb Parmesan Cheese grated
¾ C Milk
2 Tb flour
1 Ts minced garlic
4 thick slices of Mozzarella Cheese
1 Jar of your favorite Marinara Sauce
1 Small jar of your favorite Alfredo Sauce
1 Pkg linguine pasta
2 Tb fresh chopped flat leaf parsley

Preheat oven to 375 and heat a large pot (I suggest 10 qt) of boiling well salted water. Pound chicken breasts thin to ½ inch evenly and cut in halves. In 3 small shallow pans (such as round cake pans) fill 1 with the flour, 1 with the milk and 1 with the bread crumbs, Italian seasoning and Parmesan Cheese. Take the chicken and dredge in flour then milk and then bread crumb mixture to coat.

In a large oven proof skillet, heat 3 to 4 Tb of Olive Oil to med-high heat. Place coated chicken in skillet, brown on each side for 3 to 4 minutes. Place pan in oven for around 5 to 7 minutes until cooked through. (test with a digital thermometer to 160 degrees). Place one slice of Mozzarella Cheese on each piece of chicken and place back in oven to melt.

While chicken is in oven cook pasta in boiling water until al-dente and in a small sauce pan heat the marinara sauce. Now, in a sauté pan melt 1 Tb butter and add ¼ Ts of minced garlic and cook until it blossoms, add a 4 oz ladle of the Alfredo sauce to the pan bringing to a simmer, sprinkle with a pinch of the chopped parsley and salt and pepper to taste. Note: most likely if you are using store bought sauces they will have enough salt. Add 1 serving of pasta to sauce and toss.

To plate: on a rimmed plate or pasta bowl ladle 3 oz of marinara sauce onto bottom of plate. In center of plate top with pasta (I suggest twisting it with a pair of tongs to a mound). Top with one piece of the chicken and garnish with parsley.

Do this for each serving or if you have a large enough sauté pan do all 4 servings in it and divide. Last note: some Alfredo sauces are thicker than others. If yours seem to thick when you add the pasta just add a little pasta water to it to thin it out some.Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-70815613084962673852007-11-23T22:17:00.000-05:002008-11-12T20:20:54.704-05:00The Big Day!
Wow, what a day! The Turkey coma has set in to most of the family and it was a day to remember. I don't care who you are, no one is immune from mistakes or mishaps. I myself was almost a victim too. It started off with my oven. My reliable Whirlpool brand gas range that has always done a great job and is only 5 or 6 years old.

My turkey was resting on the counter at room temperature, my homemade stock on the burner cooking away, my onions, carrots and celery sautéing on the stove top when I decided to pre-heat the oven. I knew I had to re-arrange the racks inside so I went to open the door to do so when it happened. No, the door didn't fall off and no it wasn't a problem of the oven turning on but what did happen stopped me in my tracks. I pulled the door handle and boom, it wouldn't open. I pulled again with more force thinking it was hung up on something but no, it had actually locked itself.

What happened you asked? Well, the hook that locks the door when you turn on the self cleaning function decided to arm itself and was trying to deny me my succulent bird. Why? Why, I asked myself of all days would this appliance have an attitude of "I'll show you!" and put me into a direct point of panic.

First, I pulled harder thinking I could beat the door at its own game but it wouldn't give. Then I calmed down and thought for a while. Looking through all my tools to see what I could do and finally I found something that could help. Just a long piece of metal that could help me release the hook. It worked and I was totally relieved. I'm not sure why it happened but it did but at least I was able to fix it.

That wasn't the only thing, since I was now behind schedule I was probably rushing more than I needed to and in doing so realized I forgot to add the apples to my stuffing. Luckily I was able to fix that to before cooking the stuffing while the bird was in the oven.

With all that fun happening during the day at least dinner was a success. I hope your big day was a success too and your recipes went off with a bang! I just purchased a new digital camera so come back regularly for new recipes with some nice pic's too but I was able to take this pic of the turkey.

Please leave a comment if you happened to try any of the recipes to let me know how they came out or to just leave a comment on what you would like to see on this site.

The Home Chef
Executive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-1579174878386960322007-11-21T10:51:00.000-05:002008-01-02T17:36:30.978-05:00More Recipes from the Thanksgiving menuI'm doing my best to get the whole menu posted before this evening but it's a little challenging. Here is the Turkey recipe and I'll have more of the menu done by the end of the day. I hope you enjoy this as much as my family has in the past. I'm getting a new digital camera to start loading pictures of these wonderful creations. Enjoy!

Herb Roasted Turkey

1 12 to 14 lb turkey
3 oranges
2 Yellow onions
1 stick unsalted Butter
1 tb each fresh Sage, oregano, thyme finely chopped
Whole sage leaves and thyme for the cavity
1 tb chopped garlic
Salt & Pepper
1 ½ c Chicken broth

Preheat oven to 475 degrees. Clean and wash turkey under cold water and pat dry with paper towels completely inside and out. Salt cavities of bird liberally. In a sauce pan melt butter and add chopped herbs. Sauté for about a minute on low, add garlic and sauté for another 30 second or so until the garlic blossoms and releases its wonderful aroma. Take off heat and refrigerate until just jelled and no longer a liquid state.

With turkey on a stable surface take your fingers and open the skin from the meat carefully not ripping any wholes in it. Take half the butter mixture and evenly spread it under the skin and between the breasts. Take the remaining butter mixture and rub it all over the outside of the bird not leaving any large lumps. Quarter the oranges and onions and place inside cavities of bird along with some whole sage and thyme stems. Truss the bird with butchers twine.

Place turkey on a rack in a sturdy roasting pan and put the chicken broth in bottom of pan, put in oven uncovered for 30 minutes. Turn oven down to 300 and place a foil triangle over the breast only and put back in oven. Cook until internal temp reaches 180 (use a probe thermometer between the thigh and breast not touching the bone). Baste a couple of times during the cooking process. Remove the foil during the last 30 minutes and baste again. You will be left with a delicious crispy skin.

Take bird out of oven and tent with foil and let rest for at least 30 minutes before carving, (this is the key to a successfully moist bird).

Note, you could stuff the turkey with my Apple and Sausage stuffing just before cooking too if you prefer this method. I do it both ways. I will remove the stuffing and add it to the rest of the cooked stuffing and mix together…makes a delicious moist stuffing. Recipe: Apple & Sausage Stuffing

Sweet & Savory Roasted Sweet Potatoes

4 lg sweet potatoes chopped in 1 inch cubes
4 tbs honey
2 tbs Cajun seasoning
Olive Oil
Salt & Pepper

In a large bowl toss potatoes with olive oil to coat. Spread on a large baking sheet lined with non stick foil. Sprinkle with salt, pepper and Cajun seasoning and then drizzle honey over potatoes. Bake at 425 for approximately 25 minutes or until potatoes are fork tender and a little crispy. Put in your favorite serving dish for the table

Enjoy!
The Home ChefExecutive Chefhttp://email@example.com:blogger.com,1999:blog-2844594489989148798.post-21269233563311269972007-11-19T21:46:00.000-05:002008-01-02T17:34:15.505-05:00Menu recipes for the big dayHere are a couple of the recipes from the menu posted yesterday.

Cranberry Sauce

1 - 12oz bag of fresh Cranberries
1c – sugar
Juice from 2 Naval Oranges (save halves)
1c – water

In a sauce pan squeeze juice from oranges discarding any seeds and saving the halves, add the water and sugar and bring to a boil dissolving the sugar. Once sugar is dissolved add the cranberries and place the squeezed orange halves on top cut side down. Bring back to a boil then reduce to a slow boil (med, heat) and simmer for 10 minutes. Take pan off heat and let cool to room temperature. Refrigerate until ready to serve. I recommend do 2 days before to let the flavors meld. Before serving, top with a little lemon and orange zest.

Apple & Sausage Stuffing

3 Lf Sourdough bread
2 golden delicious apples peeled, cored and chopped in small chunks
1 lb sage ground sausage
2 lg yellow onion diced (divided)
4 Stalks Celery diced (divided)
4 lg carrots shredded (divided)
2 tbs Italian Seasoning herbs dried
Giblets from turkey
3 clove garlic chopped
3 tbs Olive oil
4c Low sodium Chicken broth
3c water (you can use all chicken broth for a richer stuffing)
Salt and Pepper
Butter

Cut bread into 1 inch cubes and crisp in the oven the day before. Day of, in a large Dutch oven heat olive oil over medium high heat. Add onions, celery and carrots and sauté 3 to 4 minutes until vegetables soften. Add garlic and Italian seasoning herbs and sauté for 30 to 45 seconds until the garlic blossoms (releases it aroma).
Add the giblets, chicken stock and water and salt and pepper, bring to a boil, reduce heat cover and simmer for 1 ½ to 2 hours. While stock is simmering, in a separate skillet brown sausage and drain, set aside, melt 2 tbs butter and the divided onions, carrots and celery and saute until soft, add apples and cook down until medium soft. Drain and set aside
Once giblet stock is finished, take out giblets and discard or remove meat from neck and add to the mixture. In a large mixing bowl add the sourdough bread, apples and sausage, strain the stock into another bowl and add the vegetables to the bread mixture. Add enough stock to the bread to moisten richly. Put the stuffing into a lightly buttered casserole dish and cover. Refrigerate until ready to cook. Place in oven (375 degrees) when you remove the turkey from oven and cook for 30 minutes. Let rest for 5 minutes and serve with dinner. If stuffing seems a little dry before cooking add more liquid.

Note: if you don't want to go to the trouble of making your own stock, cut the veggies in half and just use heated chicken stock from the store.

This will make enough to stuff your bird if you choose and fill a large casserole pan.

Enjoy,

The Home ChefExecutive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-22714799436589577532007-11-18T22:43:00.000-05:002008-01-02T17:31:41.034-05:00Thanksgiving MenuIf you're wondering what kind of menu to serve this Thanksgiving day, here is a sample menu that I have served before. Over the next couple of days I will publish these recipes so you can try them for yourselves. Enjoy!

Holiday Menu:

Appetizers

Humus Dip with Crispy Flat Bread Chips
Cheese Ball and Crackers
Veggies Tray: your favorite combination of fresh veggies
Shrimp Cocktail

Main Menu
Herb Roasted Turkey
Apple & Sausage Stuffing
Spicy Green Bean Casserole
Sweet & Savory Roasted Root Vegetables
Seasoned Gravy from pan drippings
Garlic Chive Mashed Potatoes
Homemade Cranberry Sauce
Pumpkin Pie BreadExecutive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-56741717855825793292007-11-15T22:51:00.001-05:002008-11-12T20:20:54.949-05:00All Day Event!I was thinking about Thanksgiving day and what usually takes place during a normal holiday. Reflecting back over the years, I think of family and sometimes friends getting together to enjoy really good food, drinks and fellowship but I know of so many families that only gather at dinner time and then there may be a little relaxation and then it's dessert and after only a few hours it's time to go home.

To me it's kind of a shame to put all that work into a great meal, only to be doing the dishes in a couple of hours and miss time with your family and guests, especially those that come from out of town. To me, this day should be an all day event.

If this sounds like your family why not try this to make it a nice day to enjoy family and friends. Try inviting them over early around noon to a nice spread of appetizers which can include a delicious cheese tray, fruit tray, bruchetta's, maybe shrimp cocktail and crackers and dips. Have the family munch while you put in the turkey and sides etc. This will give you, the home chef, time to relax before dinner and actually have time to enjoy the company of your guests while the dinner is in the oven. Have the big dinner around 4or 5 in the evening.

Here are a couple of recipes for your pre-dinner party:
Sweet Cajun Shrimp

Ingredients
1 lb Large raw Shrimp (U-15's shelled and devined) rinsed and dried with paper towels
¼ C. Lemon infused olive oil
2 Ts. Cajun/Creole spice
2 Tbs. Honey
2 Ts. Soy Sauce
1 Clove Garlic (minced)
2 Tbs. Chopped Parsley
2 Tbs. Butter

Directions
1. Preheat oven to 425 degrees
2. Combine oil, Cajun spice, honey, soy, garlic in oven proof dish (6x8 ceramic). Stir well
3. Add shrimp to mixture. Let marinade for 15 minutes.
4. Bake shrimp in marinade until opaque 8-10min. remove from oven.
5. remove shrimp from dish and reserve mixture and heat a sauté pan and melt the butter
6. Add the sauce mixture to melted butter and stir with a whisk and cook down to thicken. 1-2 minutes. Add shrimp to pan and toss in thickened sauce to coat.
7. Plate shrimp and drizzle with some of sauce and sprinkle fresh chopped parsley to garnish
Makes 2 servings

Simple and Quick Bruchetta

1 loaf Italian baguette sliced in ½ in thick pieces on the bias
3 cloves of garlic
Olive Oil – extra virgin from 1st cold press
Olive tapanade
Tomato tapanade (both can be bought at you local grocier)
Freshly graded parmesan cheese

Directions
Preheat oven to 425 degrees. Place sliced bread on a large sheet pan. Place in oven to crisp bread about 8 to 10 minutes. Take out bread from oven and let cool until able to handle with hands, only a minute or so. Slice a clove of garlic in half and rub cut end on 1 side of the bread slices. Top bread with each kind of Tapanade, drizzle with olive oil and then sprinkle with freshly graded parmesan cheese. Place on a serving platter and serve. Enjoy!

The Home ChefExecutive Chefhttp://firstname.lastname@example.com:blogger.com,1999:blog-2844594489989148798.post-26210496068894885072007-11-14T20:16:00.000-05:002008-01-02T17:30:15.814-05:00Thanksgiving ContinuedAs stated in yesterdays post, planning is the key to a stress free holiday season. I myself get a true joy of planning for the holidays. Cooking and preparing a large spread of delicious food for everyone gives me a sense of satisfaction that doesn't come with other things. Working in a restaurant only gives you a few short moments of satisfaction because most of your day is handling several items at one time and usually isn't in the preparation if the food. Managing a commercial kitchen is made up of deliveries, employee problems, quality issues, equipment problems and many others but cooking for family and friends when planned and executed correctly will give you a great sense of satisfaction and joy.

What are you planning for this holiday season? Is it the usual turkey cooked the same way you have fixed it that last ten years in a row or do you have the confidence in trying something new to your recipe? I love trying new recipes or creating my own. Maybe it's time for you to venture out and try something new too!

Here are some recipes I found online you may want to try from the food network. I will be featuring my own recipes in the next couple of days.
Roast Turkey with Gravy

Please continue to check in on this blog several times a week. I will be adding some exciting items soon such as cookware reviews and suggestions, recipes from my own creation and some of which I have tried and loved. I will also be adding some restaurant reviews now and then along with some of my favorite places to shop for high quality foods and some great wines. I want to also add some menu's for your daily home cooking. It's always great to get a recipe on how to fix a nice main dish like fish, chicken, beef, pork or lamb but you usually don't have good suggestions on what sides to serve with it. The simple dishes of corn, greenbeans or the grocery box sides can get pretty boring and I don't ever suggest them. Yes, they are good in a flash but wouldn't you rather have something fresh and much more delicious that may only take a few more minutes to create? I know I would and do.

Please leave a comment on what you think so far and also what kind of content you would like to see in this blog. I look forward to reading them. Here's to great cooking and good times!

The Home ChefExecutive Chefhttp://email@example.com


text:
Product Description
5 sari trim borders in this wholesale pack of trims.. Nuno felters incorporate them into their felting projects , Costume/ Period designers love them.The trims are cut from old sari. In your assorted bulk sari trim pack you will find beaded , embroidered, zari stitch or traditional zardozi stitch trims. THe craftmanship of these trims is beyond imaginable hand stitched beading in such intricate detail.
The trims all come from vintage sari, I choose the most interesting ones I find in the market, the first three photos are a generic idea of what you will get the rest of the photos are examples of trims that I have sold in the past. Note you will not get these exact trims!!!
Also I always have pics of available sari trim in stock so I can send you those and you can choose from that.
Now if you want an assortment of colors and styles great, I can do that , if you require certain colors or color themes I can do that. Tell me what you want to do I can help you find the right trims for your projects. what can you do with these well let you imagination go wild.
Measurements well the width varies and so does the length, on average the width is 2-4 inches/ 5-4cm wide and the length is on average 6.5- 8.75 yards - 6-8 meters ,long.
Now I can sell these and I do per yard or meter on average for 12-15 usd, why I offer this bundle its easier for me to get them to you. Many of my sari customers just buy them like this as they know if they give me an idea I will source what they need.
I will build a trim bundle that will be 1 kilo of trim so as I can afford to give you the lowest possible kilo price, shipping is from New Delhi, takes about 8-10 business days via a courier service. If your country is not listed please contact me I will get you a price. Some Countries it will be via post I will let you know.
Any questions please ask, remember this listing is for assorted trims that will weigh up to one kilo if you request very heavy beaded trims there may be additional cost in shipping I will let you know.
You can also copy and paste this link to see more trims, some have sold but others I have in stock.


text:
Friday, November 26, 2010
I put myself through college and grad school by working in bookstores. Some day I should write a book about it. All the ridiculous questions. ("Do you have A Hundred Years of Solid Food?" All the silly customers. ("Do you have that book with the red cover?")
But working retail during the Christmas season has a way of making you hate Christmas. When I stopped managing bookstores I told myself that I'd never set foot in a store between Thanksgiving and Christmas. For the most part, I've been able to keep that vow. I'm almost always done with my shopping by T-day. This year I'm not but I've got an easier task. For the first time ever were drawing names for Christmas rather than everybody buying gifts for everybody else. To which I can only say "thank goodness!"
For one thing we really can't afford to spend a lot. For another, I really don't want more crap from my family. Typically the crap in question goes from my mom's house (where we open gifts) into my car. The car pulls into my garage, we open the trunk, take out the crap, and it goes immediately into the Salvation Army bag. It never even makes it into the house.
Husband and I have vowed to cut back on each other -- which makes me sad as I like nothing better than buying him gifts. But being broke means I can't spoil him the way he deserves.
But I'm already getting into the Christmas mood, which is rare for me. We're going to get our tree this weekend. I've already ordered a few small things for Husband. Our neighbors spent the afternoon putting up lights so from where I sit I can already see a little bit of holiday cheer.
And the first Christmas card arrived today. It's from the shelter where I volunteer and one thing they do, which I love, is that the cards are signed by about 5 of the employees. It's not an impersonal card it has little hand-written notes from the heads of various departments so it says things like "thanks for your work in the kitten nursery" or "it was great to see you at the last adoption fair." So it makes it feel like they know who I am and that my work is actually appreciated.
That, plus leftovers from yesterday's yummy dinner at my brother's, has put me in a very happy mood.
4 comments:
- Duke said...
I wonder how many christmas gifts go directly to the trash, attic, or goodwill? Probably 90% or more. Most presents are little items costing a few dollars and if we wanted and/or needed them we'd have bought it ourselves. So by definition we're buying stuff no one wants.
It's the thought that counts I guess. Whatever that means.
- Linda Myers said...
We give gifts only to our grandchildren. It has made the season much easier.
- Murr Brewster said...
I've always made all my presents, even spending as much as 50-60 hours on a single one, and I've consequently enjoyed Christmas more than most people. When I retired I thought I'd have all this time to make presents, but this year I told everyone the deal was off. I was so wrapped up with writing my book and blog that my creative spark was all filled up, and I had nothing left over. Everyone's taking it well except my sister. I guess I can make ONE.
- Kittie Howard said...
That place that serves drinks in test tubes -- we have reservations for New Year's Eve! A bit of howling awaits, lordy, lordy!


text:
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text:
I think I'm finally over this awful flu, sort of (I'll keep my fingers crossed, winter is just beginning). I was beginning to think it was 2012 all over again, where I was sick for about 6 months. This is not an exaggeration, I was coughing for half the year, and I was not alone. This time around, I felt a similar malaise, but it seems to have tempered after a week, and now I'm feeling about 90%. At this stage of my life, I can't ask for much more. Now that I'm feeling a little better, I can direct my attention at that pile of firewood, not to mention my hockey league - I've missed three games, what a bummer.
Until the next time, thanks for reading, and thanks to Bianca for the pic.


text:
Well gosh, the camera has been out in the car the last couple days, so I was a bad mama this Solstice, at least in terms of taking pictures. We had a lovely evening at home. I researched and made yet another menu of "yellow" foods, and got some great ideas from Circle Round. This was the menu:
Cauliflower Soup with Saffron
Lemon Garlic Chicken
Roasted Asparagus (nothing yellow there)
Vegan Fudge to represent the dark half of the year
Peach Jello to represent the light half
We had a nice short ritual - we lit lots of candles with sun themed holders and talked about how Winter Solstice is the longest night of the year. We turned out all the lights and appreciated the dark, eating some fudge. Then we talked about what we wanted to leave behind in the dark. I threw out some things like anger, impatience and scarcity. But Orion, he had... nothing. Gotta love a kid who views his life as just perfect already. :) Then we lit some candles, and I read the story from Circle Round about how the sun had gotten tired and was resting in the arms of Mother Night. So all the people light candles to help the sun's strength return. We had a special votive ready to light that would last all night and keep vigil for the return of the light. Oh, and the sunny colored jello as well of course!
Everybody got one gift - a sweet book for Akasha, Tinker Toys for Orion and an ipod docking station for Ron. We officially need the larger set of Tinker Toys lol.
Sunday, December 20, 2009
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To stand a chance of winning the Avengers: Infinity War merchandise, all you need to do is tell us who plays Thanos in the film (in the comments section below).
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