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CC - climate change
GW - global warming
LIA - Little Ice Age
Civilization is at a tipping point. There is now no serious doubt left that mass human die off is a distinct possibility. Overpopulation, environmental destruction, badly managed natural wealth (renewable resources like the ocean fisheries), climate change - all these augment geopolitical instability. Witness the rise of terrorism in recent decades. Mass human die-off is the human equivalent of "ecological overshoot" followed by population collapse which occurs when an organism manages to temporarily overexploit a vital resource, causing a population boom followed by a bust when the resource runs out. Various assumptions about human response to the environmental / demographic crisis naturally lead to different die-off "scenarios": geographical specificity, intensity, duration, possibility of rebound,.. After Rome fell, Western civilization was reborn during the Renaissance eight centuries later. Other civilizations vanished like the dinosaurs. One thing is certain to most (if not all!) thinking people today: we live in a Time of Troubles. These are usually associated with mass human die-off.
A historical example: The onset of the Little Ice Age (LIA). Duration: circa 1300 - 1850. At the beginning of the 14th century: the Renaissance, Europe was urbanizing, the bourgeosie flourished as did commerce, wealth and population. These were the Good Times of the Medieval Climatic Optimum: slighly elevated temperatures, climatic stability and in Europe, generally good, if not superior crop yields. Cultivars migrated northward: olives and wine were grown in England! Microbes migrated too: malaria and leprosy - tropical diseases today - were edemic throughout Europe, as far north as Scandinavia.
But things changed incredibly rapidly, within the span of a few decades, as the LIA slammed into Europe with astounding ferocity.
The early years of the 14th century marked a rapid transition from the Medieval Optimum to the LIA: extreme weather destroyed crops, extensive - and inhabitual - flooding combined with repeated cold waves resulted in many deaths from hypothermia and malnutrition related infections (due to immunosuppression). Then the bubonic plague hit, a newly emergent disease similar to AIDS, Ebola and SARS in our day. New epidemic strains of old diseases are killing the little brown bat of North America and amphibians worldwide. Epidemiologists and ecologists suspect that changing climate plays a role in emergent diseases by modifying host-parasite interaction. Today, for example, we see malaria spreading to regions formerly malaria free as global warming (GW) allows mosquitios to inhabit regions formerly too cold. At any rate, once bubonic plague appeared, its spread was facilitated by extreme weather induced crop failure and mass malnutrition which suppressed human immune systems. (In modern times, it is estimated that malnutrition induced disease kills as many as 10 times the number that initially starve to death.) Waves of "environmental refugees" flooded into towns and cities seeking employment. These mass migrations became "vectors" of bubonic plague transition. Overcrowed, malnourished, immunosuppressed migrants living in unhygenienic conditions were fertile ground for the plague to take root. Those that survived fled - and carried the plague with them. Waves of plague washed over Europe from country to country. A century and a half later, circa 1450, Europe's population had declined by a whopping 25 - 40% according to the experts you consult - at least they concur that it was a Time of Troubles accompanied by mass human die-off, note 1.
The fact that we live in a Time of Troubles is the central fact of our existence today (deny it as we will). If we choose to live authentically, we must accept it (though we quibble over its general significance, personal relevance, timing, outcome..)
One point, though, stands out as capital: we cannot blame fate. Our "fate" was collectively constructed - or "chosen". It was not imposed by God. Undoutedly, evolution played a role in the way our minds work but that simply means we are the products of evolution, not its slaves. A big part of the evolution of the human mind was the development of a "General Problem Solver" which evolved to operate in a relatively context free fashion on all sorts of complicated and ambiguous problems. Above all, humans are endowed with "reflective reason": the capacity to "stand outside ourselves", view our own actions from "above", study their trajectory, postulate where that trajectory will lead and take corrective action, if needed.
It is high time that citizens of democracies reclaim their citizenship from the economic / commercial / financial / industrial / bureaucratic juggernaut which has "stolen" our citizenship, our power and our rights.
Reclaiming citizenship? In democracies citizens are free, equal and bonded in fraternal respect. That's the theory anyway..
Liberty - Equality - Fraternity
Liberté - Égalité - Fraternité
Libertad - Igualidad - Fraternidad
Le Peuple est Roi! The people are the rulers in a democratic regime. The buck stops at the people. If we don't like the state of the world - and we take democracy seriously - the people are responsible for the state of the world. Either the people are King or they are not - you can't have it both ways..
But what do we see today? The "King" - the People - have let themselves be divested of their power by Corporate power and greed (and the influence it buys). My favorite definition of fascism runs:
Fascism: the control or seizure of the State by the Corporate Elite.
We need only think of how mass media control the flow of information and the biases (if not outright lies) they introduce to serve the political and social agenda of their clients (the fossil energy industry, for example). The fossil energy lobby has mounted a somewhat effective compaign against climate science and renewable energy technology. This campaign was not sufficient to block renewable energy development, only slow it significantly (particularly in North America and, by providing a false model of "development", in large third world countries like China and India).
Of course, it is easier to displace blame onto a cabal of Evil Greedies than to step up to the plate and accept responsibility: we, the people, have let ourselves be duped; we have bought into a soul destroying, culture destroying, planet destroying hyper-consumer society. Now the shit is in the fan and we ain't got nobody to blame but ourselves. Easier to blame someone else than give up all the goodies we've gotten ourselves addicted to, eh?
Logical inconsistency in conspiracy theories?
There exists an omnipotent, omniscient - and evil - Universal Conspiracy (names vary) which controls all aspects of our lives and the life of human societies in general.
Since the Universal Conspiracy controls all information flows, the information we have about UC and its doings cannot be trusted. Therefore, we can conclude nothing about UC, even its existence.
When conspiracy theories become dangerous. The most obvious case is when displaced responsibility is shifted to defenseless scapegoats. These are useful to ruling elites because they can be safely abused, temporarily releasing pent up frustration, fear and rage among the masses. Unfortunately, the fix wears off fast so a fresh bout of hate-spew (if not violence) is soon required.
More insidiously, conspiracy theory hate-spew excuses one from taking concrete action in one's personal life and immediate surroundings. This is why you see so much hate-spew on the internet. You get an immediate and potent "hit" or "high" with little real effort, an emotional "bolus" effect, like an injection of your favorite poison or a toke on a crack pipe. Ego gratification is also easily achieved by "unmasking" and hate-smearing Evil Greedies. Community based activism, on the other hand, is slow, demanding, often more ego-bruising than ego-stroking. Ultimately, conspiracy theories are another "last resort of the powerless" (or those who see themselves as such, whether it is admitted or not). In a similar vein: "cynicism is the last resort of the powerless" (unknown source).
The psychology of powerlessness and the lure of authoritarianism. What can finite, feeble, isolated, anomic wo/man do, facing such a protean, polymorphic Force of Evil? Raised as a traditional - if not reactionary - "christian", I recognize the situation of mankind facing the Ultimate Enemy, Satan, his power and his legions of evil spirits. The solution (I was) offered by the Church was to throw ourselves at the feet of God, beg his Mercy and Forgiveness and "seek to offend Him no more, obey Him in all things". Such views are often linked to the Authoritarian Personality as is the the most extreme form, fatalism, the belief that we are powerless before destiny.
"Another trait which is common to all authoritarian thinking,.. typical of authoritarian character, is the conviction that life is determined by forces outside the person, outside his interests and wishes, and that the only possible happiness consists in submission to these forces."
For the classical work on the Authoritarian Personality (Adorno et al):
So, then, are conspiracy theorists, CC / GW "sceptics" and deniers really closet authoritarians (consciously or consciously) seeking a Führer to submit to? Do they seek an embodiment of Absolute Good who will, in turn, give them a mandate to brutalize (evil) scapegoats with a clear conscience? (note 2)
Personal experience suggests this might be so as do many observable tics and character traits shared in common with the classical Authoritarian Personality type (see especially the original work by Adorno et al - above link):
- stereotypy: individuals are judged collectively according to the group they belong to, not as individuals,
- black / white (dichotomous) thinking: "You're either with us or you're against us" - George W Bush. The world is divided into warring camps, no nuance (or alternatives) permitted. One side, "ours", is all Good, the other, "theirs" is the Incarnation of Evil.
- vilification, viturperation, denigration ("hate-spew"): CC /GW "sceptics" and deniers do not "debate" atmospheric physics, they spew hate. This was a major trait of authoritarians (nazi sympathizers) observed by Adorno et al: The Authoritarian Personality.
- fatalism: we are controlled by external forces. These are evil in nature. Our sole salvation - if there is salvation - is to submit to a force of Absolute Good (God or the Führer) who will guide us on the Right (and only right) Path.
- hypocrisy: clinical testing of high scorers on the "A-Test" (Authoritarin Scale) showed a "poorly integrated", "polyfacetted" personality structure. A "fractured" personality with poorly communicating parts (in extreme cases, on could speak of latent sub-personalities). The right hand did not know what the left hand did (and might not "want" to know - in the Freudian sense, a willful or self-interested ignorance). The authoritarian is often seen by others as hypocritical (perhaps manipulative and uncaring if a position of authority). Authoritarians accuse the groups they hate of the very traits and actions that are so evident in their own characters and actions. CC / GW "sceptics" and deniers abuse climate scientist of "cherry picking" data that fits their theories but one can find few greater cherry harvesters than the "sceptics" and deniers themselves!
- scapegoating: high A-Test scorers show a greater need to find scapegoats to blame for all that's wrong with the world. Given the chance to work out their aggressiveness, some find great zest and pleasure (sadism).
- paranoia: trust does not flow easily. Few are trusted, the worst is always seen or sought for. The world is a hostile place, full of evil and - of course! - conspiracies.
- jargonized speech: authoritarians often spout a weird, emotionally charged jargon. Warning! Professions and specialized branches of study - medicine, mathematics, philosophy.. - naturally develop specialized jargon ("shop talk") to communicate more effectively with their peers. Terms like "velocity" in physics don't have the same meaning as they do in ordinary usage: velocity in physics refers to the speed on an object relative to some reference point and includes the direction the object is moving in (relative to some frame of reference).
The jargonized speech of authoritarians, though, seems intended either to obscure or to manipulate (or both). In a foundational document (Party Platform), published in September 1919, the Fascist Party of Italy put forth the principle that reasoned thinking (or debate) on political issues was to be short-circuited by linking hot-button words (communist traitor, Reds, pinkos, liberal, secular humanist, faggot, the N word,..) to individuals, groups, political positions and social policies. The goal is to mobilized the masses through demagogy. Donald Trump provides a good contemporary example of this use of hot button, emotionally charge hate-spew..
- obsessional concern with social rank and convention: a trait well exemplified by many US Republicans (especially the conservative wing of the party). These folks are also more likely than Democrats (especially liberal Democrats) to deny CC / GW. They often attribute CC / GW with a plot to create a Socialist State (often centered in the United Nations). Many of those folks would seem to conform to light or moderate Athoritarian Personality Type profiles. However, I've observed that some of the flakier conspiracy theorists (professing belief in multiple - sometimes mutually exclusive - conspiracies) present a somewhat modified attitudinal profile. These "hard-core" conspiracy theorists openly flaunt their non-conformism and marginality. They flatter themselves as "counter-cultural". They seem little concerned with adapting to conventional norms. Are they simply variants of the Authoritarian Personality? Are they non-Authoritarians because they lack an essential trait? I am not sufficiently versed in social research to answer that question. (I intend to discuss this issue with a couple of psychologists, though..)
Aside: It is an interesting and informative exercise to apply these criteria to the Right Wing types making so much noise of late: Stephen Harper and many of the people around him, Donald Trump and other GOP luminaries in the presidential race (USA).
What the long term effects of conspiracy theories, GW / CC denial, etc might be, one thing can be said of their practical effects in the here-and-now. They rationalize / justify maintaining the status-quo which, for many middle (especially upper midddle) class Occidentals, still ain't so bad, compared to the Third World or our own poor. Conspiracy theories functionally deresponsibilize a still relatively comfortable - but increasingly skittish - citizenry from reclaiming personal responsibility for the state the world is in.
Yet, if society is to "advance", or more modestly, if only a surviving fraction of humanity is to have a chance of flourishing, the citizen must reclaim the right, duties and responsibility of Citizenship.
1- If we take the midpont of the above estimated range (25 - 40% die off), we obtain a 33% mortality. One out of three Europeans died between, say, 1300 and 1450 due to famine, plague, flood, hypothermia, malnutrition induced disease and their various combinations. However, this 1 in 3 figure surely underestimates the impact of the CC induced disaster. It represents the decline in population relative to the value attained circa 1300. In reality. population was "flourishing" - by Medieval standards - in 1300 and so the real impact should be measured against this rising trend and the value population would have reached if the LIA and plague had not intervened. If we consider the (hypothetical) case of a modest 2% population growth rate per decade for the period 1300 - 1450, we achieve a "business-as-usual" projected population increase of 34.5% between these two dates. Crunching these figures gives a more realistic die-off ratio of 1 in 2. That is, population declined by 50% compared to the value it would have reached if the Good Times of the Medieval Climatic Optimum had continued.
(1.345 - .67) / 1.345 = .5
1.345 is the ratio of the "business-as-usual" projected population for 1450 compared to the real population of the baseline year 1300. The ratio of the real population in 1450 compared to the baseline is .67 (signifying a real population decline of 33%). The numerator 1.345 - .67, or .675, is the difference between the real population in 1450 and the population projected if the Good Times of the Medieval Climatic Optimum had continued.
2- sceptic: original meaning versus use by CC / GW "sceptics". The term has its origins in Greek philosophy. Today, there are a variety of usages, sometimes contradictory. The following is the one at most variance with the attitude of most CC / GW "sceptics" I've met:
" methodological skepticism is an approach that subjects all knowledge claims to scrutiny with the goal of sorting out true from false claims"
In contradistinction, CC / GW "sceptics" are ideologues who possess The Truth: CC / GW are lies concocted by the Evil Greedies in order to do evil things. Example: pro-GW college professors plot to make "trillions" off carbon credit trading - ignoring, of course, all those oil company CEOs and investors who risk losing millions or billlions if decentralized, locally controlled, renewable energy systems were to be widely developed!


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Mist Walking18.5.17
I am so excited about the new round of Tres Chic. There are so many delicious items for you to view and grab. It is also the 2nd anniversary of Tres Chic and so you know what that means for you? Yes! Pressies! Make sure you are in the group though or no presents for you.
The round opened today so be patient if you can't get in straight away. It is definitely worth the wait!
Outfit: BC. Dana. (Tres Chic)
Hair: TUKINOWAGUMA - Ozuna [E] (TC)
Glasses: [evoLove] - Hexagon Glasses (TC)
Bag: Mowie. - "Laetitia" Bag (TC)
Watch: [Z O O M] Moylan Watch: Classic Edition (TC)
Jewellery: [Avenge] Pollon necklace and earrings (TC)
Shoes: :::NOIR::: Riley Heels (TC)
Pose: Pose It-Bridal Portrait 9 (On9)

subset: commoncrawl


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View Basket (0 items)
This fine antique Chinese export silver beaker has a cylindrical tapering form.
The body is embellished with fine and impressive embossed and chased stemmed chrysanthemum floral and foliate decoration on a matte background.
The decoration to the body incorporates a plain circular vacant cartouche to one side.
This impressive beaker retains the original gilded interior.
The hallmarks to the underside of this impressive beaker include:
Maker's mark: HC (Hung Chong & Co)
Character mark: Unknown
Read a brief history of silver beakers
This antique beaker is a very good gauge of silver, excellent quality and in exceptional presentation condition.
The chased decoration is all very sharp.
The Chinese hallmarks struck to the underside of the beaker are all very clear.
Reflections in photographs may detract from the true representation of this piece of antique Asian silverware.
Diameter of rim 7.7cm/3"
Diameter of base 5.7cm/2.2"
Height 11.6cm/4.6"
5.5 troy ounces/171g


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Sunday, December 25, 2016
Posted by Keith at 12:00 AM
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Tuesday, December 20, 2016
Chicken Corn Chowder
Here is a quick recipe for a cold night like this when you're just too tired and too busy to do anything else.
This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convience items like rotisserie chicken and frozen corn.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
There...How's That? Quick Huh? Enjoy! Eat Well My Friends!
Posted by Keith at 12:00 AM
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Friday, December 16, 2016
Shrimp And Grits-Louisiana Style
We thought we would share that recipe that Donnie Ray's sister, Nell taught her how to prepare when they were last in New Orleans...
- 2 dozen 16-20 shrimp grilled
- 1/2 cup butter
- 1/4 cup chopped red bell pepper
- 1/4 cup yellow bell pepper
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1 Tbs. minced garlic
- 3/4 cup chopped Andouille Sausage
- 1/4 cup flour
- 3 cups shrimp stock
- 1 cup. heavy whipping cream
- 1/2 cup sliced green onions
- Salt & black pepper to taste
- 1 1/2 cups yellow corn grits
- 3 1/2 cups whole milk
- 3 cups 1/4 water
- 1/2 tbs. Salt
- 4 tbs. Butter
- 1/4 lbs. of shredded mozzarella cheese
In stock pot; combine milk, water, and salt. Bring to boil over medium high heat. Add grits, bring it to low boil. Cover and cook 14 minutes. Remove from heat and add cheese.
Arrange grits in middle of a shallow bowl. Arrange 6 shrimp tails side up around grits, add cream sauce around shrimp.
Makes 6 servings.
There it is...Enjoy...
Posted by Keith at 12:00 AM
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Monday, December 12, 2016
Boneless Leg Of Lamb
- 2 lbs lamb
- olive oil
- 1 cup chopped fresh parsley
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 pinch salt
- 1 pinch pepper
- Generously rub leg of lamb with olive oil.
- Season lamb with all the ingredients listed, making sure that they are evenly distributed.
- Place leg of lamb on a rack in a roasting pan.
- Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
Posted by Keith at 12:30 AM
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Wednesday, December 7, 2016
Beef Tostados
This beef dish is a cinch regardless of how much beef cred you have. Feel free to make it your own by adding your preferred toppings and, if you're up for the challenge, add a drizzle of hot sauce to finish.
- 4 corn tortillas
- Corn or peanut oil for frying tortillas
- 2 cups refried beans
- 1 ½ pounds Mexican shredded beef,
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded jack cheese
- ½ cup enchilada sauce
- 1 avocado, pitted and skinned and cut into 12 slices
- Toppings such as shredded lettuce, chopped fresh tomatoes, chopped red onions, sour cream, taco sauce, etc
- Heat oil in medium wok or heavy bottomed pan to 375 degrees. Use candy thermometer.
- Drop a single corn tortilla in and fry on both sides until crispy. Repeat for remaining pieces placing them on serving dishes.
- Heat refried beans on stove or in microwave until hot and spread evenly on top of each fried corn tortilla. Heat pulled beef on stove or in microwave until hot and spread evenly on beans. Divide shredded cheese between the four servings. Heat enchilada sauce on stove or in microwave and divided between four servings. Slice and divide the avocado between the four servings then top each with topping of choice such as shredded lettuce, chopped tomato, chopped red onion, sour cream, taco sauce, etc
Refried Beans-
- 2 tablespoons canola oil
- ¼ pound pancetta, diced into small pieces
- 1 cup diced onion
- 2 cloves minced garlic
- ¼ cup beef stock
- 2 cans pinto beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon chopped cilantro
- 1 Roma tomato, diced
- 1 teaspoon oregano
- 1 tablespoon Rocket Fuel, or your favorite hot sauce
- In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.
- Add onion and sauté 3-5 minutes until onions become tender.
- Add garlic and cook 1 minute.Coupons
- Add in all other ingredients and cook five minutes.
- Puree half the mixture with an emulsion blender and cook 2 more minutes.
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 2 medium garlic cloves chopped
- 4 tablespoons tomato pasteCoupons
- 1 14-ounce can diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon (Rocket Fuel) or your favorite hot sauce
- Sauté onions in oil over medium heat for 4 minutes or until translucent. Add garlic and sauté for one minute. Add tomato paste and sauté for an additional minute. Add all other ingredients and bring to a simmer and cook for about five minutes to blend flavors.
- With an emulsion blender or in a blender, puree until smooth.
- ½ large onion peeled and cut into large slices
- ½ large red bell pepper seeded and cut into large slicesCoupons
- 1 tablespoon tomato paste
- 1 tablespoon Agave Nectar or honey
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried cumin
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons ground coriander
- 1 teaspoon Rocket Fuel, or your favorite hot sauce
- ½ teaspoon Sriracha chili sauce
- 2 ½ pounds chuck roast
- 1 cup beef stock
- Preheat oven to 300 degrees.
- In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
- Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
- Cover with parchment paper and then foil, sealing tight.
- Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
- With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
- Use as a filling for a variety of Mexican or Southwestern-inspired dishes.
ENJOY! Eat well my friends...!
Posted by Keith at 12:30 AM
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Thursday, December 1, 2016
Lemon Chicken in a Skillet
It's the first of December...Christmas Shopping has begun...You certainly feel like fixing something easy, but still good...Well it don't get much easier, or more satisfying: A complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.
Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
Total time: 30 Minutes
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
Serve with a nice Red Wine-
Posted by Keith at 5:06 PM
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Wednesday, November 30, 2016
Red Pepper Miso Wings
Hey Guys...Here is a post Thanksgiving treat....
Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor.
The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck.
3 pounds chicken drumettes (24 drumettes)
2 tablespoons canola oil
1 tablespoon toasted seasame oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup red pepper jelly
1/4 cup white miso
1/4 cup rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon chopped garlic
1/4 cup sliced scallions
1/4 cup thinly sliced fresh Thai basil leaves
1 lime, cut into wedges
1. Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Place a wire rack on prepared baking sheet; coat rack with cooking spray. Toss together drumettes, canola oil, and sesame oil in a medium bowl. Spread in a single layer on prepared rack. Sprinkle evenly with salt and black pepper. Bake in preheated oven until done, golden brown, and crispy, about 40 minutes.
2. Meanwhile, stir together pepper jelly, miso, rice vinegar, ginger, and garlic in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth and slightly thickened, about 1 minute.
3. Remove baking sheet from oven. Turn drumettes over, and brush 1/2 cup of the pepper jelly mixture over drumettes. Return to oven, and bake 10 minutes. Remove from oven, and brush drumettes with remaining pepper jelly mixture. Return to oven, and bake until wings are deep golden brown and slightly crispy but still sticky, about 10 minutes.
4. Place wings on a serving platter; sprinkle with scallions and basil. Serve with lime wedges.
Mmmmmm Enjoy! Eat Well My Friends!
Posted by Keith at 12:00 AM
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Thursday, November 24, 2016
Happy Thanksgiving
Posted by Keith at 12:00 AM
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Monday, November 21, 2016
Cornbread Waffles
- 1 c. buttermilk
- 1/2 c. unsalted butter, melted (plus more for serving)
- 6 tbsp. sugar
- 2 large eggs
- 1 c. all-purpose flour
- 1 1/2 c. yellow cornmeal
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- Cooking spray
- 2 tbsp. softened butter, for serving
- 1 tsp. honey
- Preheat waffle iron and preheat oven to 200 degrees F (to keep waffles warm).
- Meanwhile, whisk together buttermilk, butter, sugar, and eggs. In a separate large bowl, combine flour, cornmeal, baking soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist.
- Spray waffle grates with nonstick cooking spray. With a big ice cream scoop, spoon about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, about 2 to 3 minutes per waffle.
- Remove from waffle iron, place on baking sheet and keep warm in oven.
- Mix together honey and softened butter to spread over warm waffles.
Posted by Keith at 12:00 AM
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Monday, November 14, 2016
Baked Ricotta Gnudi With Vodka
Ricotta Gnudi with creamy, garlicky vodka sauce with a nice layer of melted mozzarella. These dumpling-like gnocchi are made with ricotta instead of potatoes. They're super easy and fast! If this dish doesn't bring the folks running to the table, I'm not really sure what will!
For the vodka sauce:
- 2 tablespoons olive oil
- 7 cloves garlic, roughly chopped
- 3 tablespoons tomato paste
- One 28-ounce can San Marzano crushed tomatoes
- 1 1/2 tablespoons fresh basil, chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1/4 cup vodka
- 1/2 cup heavy cream
- Add the tomato paste. Caramelize a bit by cooking it for about 45 seconds.
- Add the crushed tomatoes, basil, oregano, salt, pepper flakes, bay leaf and 2 tablespoons of water.
- Once the sauce begins to simmer, turn the heat to low and cover with lid only half-way. Simmer for 25 to 30 minutes stirring every 5 minutes.
- After the sauce has simmered and thickened, heat a separate large pan over medium-high heat and add the vodka. Be careful not to flame it!
- Reduce the vodka by half, about 3 to 4 minutes.
- Add the tomato sauce into the pan. (Watch out for splatter!) Simmer for 2 minutes
- Add the cream and simmer for another minute. Turn the heat off.
- 2 cups smooth ricotta cheese
- 2 large eggs
- 2 1/4 cups grated Parmesan cheese, divided
- 1 tablespoon fine salt
- 1/2 tablespoon fresh black pepper
- 1 1/4 cups all-purpose flour
- Vodka sauce (see recipe above)
- 1 fresh mozzarella ball
- Fresh black pepper
- Pre-heat oven to 400° F.
- In a large bowl, mix together the ricotta, eggs, Parmesan,
- Add the flour in 2 additions mixing in between. Don't over mix! The dough will be sticky.
- With floured hands, form the gnudi into 1 1/2 tablespoon dumplings. Softly roll the dough into a ball and then flatten. Rest the gnudi on a floured surface. Repeat until all dumplings are formed. It will make about 34 to 36 gnudi.
- Bring a large pot of heavily salted water to a boil.
- Using a spoon, create a whirlpool in the boiling water and add in the gnudi. Mix the water for a minute or so. This will help the gnudi not to stick to the bottom of the pot.
- Boil the gnudi for about 6 minutes. They will float! Keep them in for an additional 2 minutes after they've floated.
- Drain the gnudi and return them to the hot pot.
- In a baking dish, place a tiny bit of the vodka sauce on the bottom. Place some of the gnudi along the bottom in one layer. Top with some sauce. Place another layer of gnudi, then sauce. Continue until you've used up all the gnudi and then top with the remainder of the sauce.
- Lay the sliced fresh mozzarella and grated parmesan cheese over top.
- Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is all melty! If you want to char the cheese a bit more, broil on high for 1 to 2 minutes. Serve warm.
Posted by Keith at 12:00 AM
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Tuesday, October 25, 2016
Beef & Pepper Soup
Here's the thing about soup: It's not particularly hard to make, but it can just be a major time suck. Which is why so many of us find it easier to just reach for the can on the shelf. Enter the slow cooker. Minimizing prep time and practically eliminating your need to be around for the cooking process,
All that's left for you to do is show up for dinner.
- 1 lb. extra-lean ground beef;
- 1 cup onion, diced;
- 2 cups cauliflower, minced;
- 2 bell peppers (any color), chopped;
- 15 oz. diced tomatoes;
- 15 oz. tomato sauce;
- 3 cups beef stock;
- ½ tsp. dried basil;
- ½ tsp. dried oregano;
- 3 cloves garlic, crushed;
- Melt some cooking fat in a skillet placed over a medium-high heat and cook the onion and the garlic for 1 minute.
- Add the beef to the skillet and cook until the meat is browned.
- Place the beef and onion mixture in a slow cooker.
- Add all the remaining ingredients, season to taste, and give everything a good stir.
- Cover and cook on low for 6 to 8 hours.
Posted by Keith at 12:00 AM
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Monday, October 24, 2016
Flank Steak and Texas Toast Sandwich
There are times when you're in the mood for a sandwich—a classic PB&J or maybe a grilled cheese—and then there are the times when you want a SANDWICH mannnnnnnnnnn!. A substantial offering that is decidedly not open-faced (no toasts here, folks), requires two hands to pick up, and is so chock-full of ingredients, something is almost guaranteed to land on your lap or stain your shirt.
Here is one sandwich for that time when you need a SANDWICH mannnnnnnnnnn!. Flank Steak and Texas Toast....
- 1 1 1/2 to 2-pound flank steak
- 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
- 1/2 cup baby arugula, finely chopped (by hand or use food processor)
- 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- For chimichurri, place all ingredients except flank steak into a bowl, stir to combine.
- For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours.
- Cover and refrigerate the rest of the chimichurri.
- 1 brioche pullman loaf or if you prefer a white pullman loaf
- 1/4 cup mayonnaise
- 1 beefsteak or heirloom tomato, sliced
- Soft butter for bread
- salt before you sear and pepper after
- 2 tablespoons Chimichurri to mix with mayonnaise
- Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
- To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
- While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
- When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.
Posted by Keith at 12:00 AM
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Sunday, October 23, 2016
Buffalo Chicken Bites
Might I suggest Buffalo Chicken Bites??
3 Tbsp (1¼ oz) crumbled blue cheese
⅓ c reduced-fat sour cream
2 tsp finely chopped green onion
½ tsp white wine vinegar
2 boneless, skinless chicken breast halves (10 oz), cut into 1" cubes
1 scallion, finely chopped
2½ Tbsp mild cayenne pepper sauce
1 Tbsp butter, melted
3 ribs celery, cut into 2" sticks
1 c baby carrots
MASH together the blue cheese and sour cream with the back of a spoon in a small bowl. Stir in the green onion and vinegar until blended. Set aside.
1. PREHEAT oven to 400°F.
2. TOSS together the chicken cubes, scallion, and 1 Tbsp of the pepper sauce in a medium bowl.
3. THREAD the chicken on a dozen 6" bamboo skewers, using two pieces of chicken per skewer.
4. ARRANGE on a foil-lined baking sheet. Bake for 15 minutes or until cooked through.
5. MEANWHILE, in a small bowl, toss together the remaining 1½ Tbsp pepper sauce and the butter.
6. ARRANGE the cooked chicken skewers on half of a serving platter in a single layer. Brush the chicken cubes with the pepper sauce.
7. PLACE the celery and carrots on the platter and serve with the blue cheese dressing.
Now see , that wasn't hard was it?
Enjoy! Eat Well My friends
Posted by Keith at 12:30 PM
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Saturday, October 22, 2016
Slow Cooker Short Rib Stew And White Rice
- 4 1/2 lb. short ribs, bone-in (about 3 large short ribs)
- kosher salt
- 1/2 c. flour
- 2 tbsp. unsalted butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 c. chopped potatoes (Yukon Gold or new potatoes)
- 1 tsp. Worcestershire sauce
- 3 tbsp. tomato paste
- 2 c. beef broth
- 2 c. red wine
- 28 oz. crushed tomatoes
- 2 c. wild rice
- In a large mixing bowl, pat all short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.
- In a large dutch oven, melt butter over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
- Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with 1 tablespoon salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
- Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
Enjoy! Eat Well My Friends!
Posted by Keith at 12:00 AM
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Thursday, October 6, 2016
Creamy Mashed Potatoes
Yes, maybe...but depending on what the meat item is...The most important side dish!
- 2 pounds Yukon gold potatoes
- ¼ cup chicken broth
- ¼ cup whipped cream cheese with chives
- ¼ teaspoon salt + more to taste
- pepper to taste
- Fresh herbs for garnish (parsley, chives, thyme)
- Wash and cut potatoes into large chunks
- Place in slow cooker and fill with water to cover
- Cover and cook on high for 2-4 hours or low for 4-8 (depends on how large you cut potatoes, smaller will cook faster)
- Carefully drain potatoes into a colander and return to crock
- Add broth, whipped cream cheese, salt and pepper
- Using handheld mixer mix on medium high speed until whipped to desired consistency
- Adjust seasoning if desired, garnish with herbs and serve
Posted by Keith at 12:00 AM
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Friday, September 30, 2016
Carribean Beans & Rice
- ¼ cup canola oil (or canola)
- 2-3 garlic clove, minced
- ½ medium onion, diced
- 2 teaspoons creole spice
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz can (1¾ cups) coconut milk
- 15.5 oz can red kidney beans, rinsed and drained
- 2 small bay leaves
- salt and fresh ground pepper, to taste
- 2¼ cups chicken broth or water (see notes)
- 1 teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper.
- 1 teaspoons paprika(optional)
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
- Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
- Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
- Serve warm
- For a really moist rice and beans use 3 cups of water/broth . If you want your rice to look just like in the picture then use 2 cups water or broth
- In the recipe I used paprika and creole salt to enhance the flavor of the rice. It's not traditional, if it is tradition you are after then omit paprika and in place of creole salt use regular salt.
- Feel free to switch the coconut milk with 2 cups of water
Posted by Keith at 12:00 AM
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Tuesday, September 20, 2016
Slow Cooker Char Siu Pork Roast
Hey Babies...I'm Back...It's been a few days hasn't it...
This is a Chinese version of barbecue, this moist, tender pork roast pairs well with rice and stir-fried vegetables such as snow peas, baby corn, and water chestnuts.
It's made with a Boston butt pork roast (sometimes labeled pork shoulder roast), an inexpensive, tough cut that cooks to tender perfection over the long, slow cook time.
A sweet and salty marinade of soy sauce, hoisin sauce, honey, and Chinese five-spice powder reduces into a rich sauce that coats the fork-tender pork. For a fun departure from tradition, try making fusion tacos by stuffing the shredded pork in corn tortillas with crunchy cabbage.
So check this recipe out....
1/4 cup lower-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium chicken broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag.
Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker.
Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker.
Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Ummmmmm, Enjoy! Eat Well My Friends!
Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker.
Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker.
Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Ummmmmm, Enjoy! Eat Well My Friends!
Posted by Keith at 12:00 AM
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Monday, September 12, 2016
Cous Cous With Harvest Vegatables
Hi Everybody...I have a dish to share today with a little International Flair...This dish is from Africa.
Cous Cous with Harvest Vegatables...
This Moroccan dish features the harvest season's most beautiful vegetables. For perfect couscous, roll with butter between your hands to make the grains light and fluffy.
1 tablespoon olive oil
4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
1 large yellow onion, sliced
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon fresh grated ginger
1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*
4 carrots, halved lengthwise and cut into thirds
2 turnips, cut into 2-inch pieces
1 cup golden raisins
5 cups chicken stock or chicken or vegetable broth
1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
1 (15.5-ounce) can chickpeas
1 (10-ounce) package couscous
Garnish: fresh cilantro or mint leaves
1. Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.
2. Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
3. Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
*Substitute 1 butternut squash or large sweet potato, if desired.
Enjoy! Eat Well My Friends
2. Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
3. Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
*Substitute 1 butternut squash or large sweet potato, if desired.
Enjoy! Eat Well My Friends
Posted by Keith at 12:30 AM
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Saturday, September 10, 2016
Fast Cooking Chicken Cacciatore
Hey Folks..Happy September...If you live where I do...It's still Summer Like Temperatures out and you may feel like fixing something fast and good.
So here is my recipe for Fast Chicken Cacciatore.
Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. If you'd like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes
1. Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken.
2.Heat a large skillet over medium-high heat.
3.Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through).
4.Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally.
5.Add wine; cook 1 minute or until liquid is reduced by half.
6. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute.
7.Return chicken to pan; turn to coat.
8. Reduce heat; cover and simmer 15 minutes or until chicken is done.
9.Sprinkle with remaining 1/4 cup basil.
ENJOY! Eat Well My Friends!
Posted by Keith at 12:30 AM
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Friday, August 26, 2016
Slow Cooking Apple Cinnamon Oatmeal
Is it too early for this recipe? Is it the wrong season for this breakfast recipe? I don't think so...Oatmeal is good year round and it's good for you too!
People ,are you looking for a breakfast to start your day off right?
Well here is a recipe that will fill you with delicious goodness. Soft, silky, and comfortingly warm, overnight oats are what you want to wake up to.
It's like being wrapped in your favorite comforter — even while you're walking out the door. And besides, you can't beat the wafting scent of cinnamon and simmering apples first thing in the morning. The best thing is this simple yet sophisticated breakfast comes together with only minutes of presleep prep work.
I'm lazy as hell when I wake up in the morning...regardless of what time of year it is..
1/2 cup steel-cut oats
1 teaspoon coconut oil
1 apple, peeled, cored, and chopped
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups almond milk
1 cups water
1/4 cup pecans or walnuts (optional)
- Scoop the coconut oil into your slow cooker and use your fingers to rub it around the base and halfway up the sides.
- Add the chopped apple to the base of the slow cooker and then sprinkle with the cinnamon, salt, and brown sugar. Top with the oats.
- Pour over the almond milk and water and then set the slow cooker to low for 8 hours.
- In the morning, give the oats a stir, and serve with a sprinkling of freshly chopped nuts, slivered strawberries, or a drizzle of maple syrup. But it's also delicious to scoop straight from your slow cooker into a mason jar and enjoy as you walk out the door.
It's ready for you when you wake up.....Isn't that nice? Eat well my friends!
Posted by Keith at 1:00 AM
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Friday, August 19, 2016
Lunch Box Chicken Wrap
My "child" is now 35 years old...Can you believe that? But my grand children are 10, 7 and 4 respectively.....So this is for my daughter....who has to pack them lunches for school and day care...
It's called the Lunchbox Chicken Wrap.
At Taste of Home. com where I got this recipe they say "This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse."
Check it out-
1/4 cup hummus
This takes all of about ten minutes to prepare...
Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving. Yield: 1 serving.
That's it...Real Simple...
Enjoy! Eat well kids!
Posted by Keith at 12:30 AM
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Thursday, August 18, 2016
Egg Nog Pancakes
You all know I love anything Pancakey for breakfast.....
- 2 cups pancake mix (Preferably Aunt Jemima)
- 1 egg
- 1-1/2 cups eggnog
- 1-1/2 teaspoons vanilla extract
- Pinch ground nutmeg
- 1 can (14 ounces) whole-berry cranberry sauce or 14 ounces jellied cranberry sauce
- Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened.
- Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.Yield: 6 servings (12 pancakes).
Enjoy! Eat well my friends!
Posted by Keith at 12:30 AM
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Wednesday, August 17, 2016
Cheeseburger Pasta
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 pound lean ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 2 tablespoons dill pickle relish
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 1 teaspoon steak seasoning
- 1/4 teaspoon seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- Chopped green onions, optional
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
- Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.Yield: 4 servings.
Posted by Keith at 12:00 AM
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Tuesday, August 16, 2016
Summer Pasta Alla Caprese
- 3 medium red, ripe tomatoes
- 1/4 cup finely chopped red onion
- 1 tablespoon good balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1/4 cup loosely packed chopped fresh basil
- Salt and freshly ground black pepper
- 1 pound curly pasta (I like cavatappi)
- 1 medium ball fresh mozzarella
- A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You'll be serving the pasta out of this very same bowl -- isn't that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
- Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
- When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you'd like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.
Posted by Keith at 12:00 AM
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Monday, August 15, 2016
Best Barbecue in Philly
This beloved barbecue joint took home Philadelphia Magazine's 2015 "Best of Philly" award for Best Fried Chicken for a single menu item: its crispy, buttery chicken biscuit. (Pictured Above) The biscuit, which is only served during happy hour, is stacked with fried chicken, cheddar cheese, hot sauce, jalapeños, and buttermilk ranch.
Posted by Keith at 12:00 AM
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Labels: Review
Thursday, July 28, 2016
Fluffy Scrambled Eggs
Ever notice that whenever you order scrambled eggs at a restaurant they're fluffy and delicious, but when you try to may them at home they always taste sort of meh....???
That's because you haven't been using one key ingredient--which is quite possibly already on your breakfast plate.
It's time to embrace bacon grease.
Yes that's right...Good Old bacon Grease!
You need- Eggs, salt and pepper, milk, and a few strips of bacon.
How do you make it...Glad you asked..Here's How- Beat three eggs with a sprinkle of salt and pepper and a drop of milk. Fry three or four strips of bacon until crispy and set aside. Rather than discard the leftover bacon grease, use it to coat the bottom of the frying pan. Add your egg mixture to the pan, and scramble as usual.
That's it? Yupper. Just don't forget about that bacon on the side.
Enjoy! Eat and drink Well My friends!
Posted by Keith at 1:00 AM
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Monday, July 25, 2016
Skirt Steak with Chimichurri Sauce
This serves four guests..
Skirt Steak
- One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
- Kosher salt and freshly ground black pepper
- Vegetable oil, for brushing
- 1/2 cup Chimichurri Sauce
Chimichurri Sauce
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt, more as needed
- 3 to 4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra virgin olive oil
- Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
- Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
- Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
- To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
- Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
Posted by Keith at 12:30 AM
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Food Safety Tips
Protect yourself against food-borne illnesses.
Protect yourself against food-borne illnesses.
1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).
Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.
2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!
Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you're short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.
3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.
Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.
4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.
One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:
* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit
* Pork and ground beef - 160 degrees fahrenheit
* Poultry - 165 degrees fahrenheit.
Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.
5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.
6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.
Even eggs that have clean, intact shells may be contaminated with salmonella, so it's important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can't resist runny eggs or sampling cookie batter, use pasteurized eggs. They're found near other eggs in large supermarkets.
7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.
You can pick up a lot of bacteria out in the world, so it's important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.
8. Always heat leftover foods to 165 degrees fahrenheit.
The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.
9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.
If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.
10. Whenever there's a food recall, check products stored at home to make sure they are safe.
You should discard any food that's been recalled because it's associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov


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This project is so easy to make and very useful, too.All you need are two circles and a brad. For this project, I made the top circle 7" inches, and the 2nd circle (bottom) 6.75". Notice the placement of the brad...it is on top of a snowflake, which makes it look like a tiny button.
P.S. And don't forget to cut an opening where the word will be visible!
I used Bren Boone's CHILLY WILLY papers and the snowmen is from MERRY MEMORIES, also by Bren.The snowmen in the blue circle is the original color. The snowman for the girl version has been altered in color...This neat contraption makes it fun for the kids to practice reading and spelling their popcorn* words from school. Obviously, I can do this straight from a list, but that isn't any fun. This is cute, cute, cute and they get to spin the circle to pick a word, which makes it fun for them.
*popcorn: High usage words that enable beginners to learn to read.
Liam is learning the months of the year and days of the week so that is what his words are all about, as well as some christmas words.For Kaylie, she is learning popcorn words, so all of her words are from a list supplied by the teacher. I used words that she really needs to practice and focus on.


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Midfield stalwart Isaia Petelo earned his 50th Premier cap for Marist St Pats and celebrated with two tries in the Red Machine's 56-20 drubbing of Upper Hutt Rams.
Those who witnessed the first 20 minutes of play would not have predicted the onslaught MSP inflicted in the remaining 60 minutes. Sloppy play and casual defending saw the team slip behind 5-17 and left the Evans Bay faithful scratching their heads.
But the Red Machine soon kicked into gear and scored eight unanswered tries in what turned out to be a demolition of the newly formed Rams.
This was a much needed confidence booster after the disappointing loss to Petone last week. The Premiers now sit third equal on the table but have a big challenge facing Oriental Rongotai next week.


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I decided to wear my last Cult Nails polish from the fall collection, Enigmatic. Enigmatic is a dark purple with shimmer that flashes red, purple, and even blue. It's pretty, if not particularly a color I go to first. I think I said in a previous post that I don't have a huge amount of vampy purples, so this is probably much needed in my collection.
|indoors, artificial light
|indoors, artificial light
|outdoors, closeup
|indoors, closeup


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What is the Probability of Profit
When a probability trader is to set up a trade, he will sell an option to receive premium. Of course he enters the trade with the highest POP in order to make a good profit.
Probability of profit (POP) refers to the probability that we will make at least $0.01 on any given trade. For example, if we sold a 100 strike call in XYZ stock for $1.00, our POP is the probability that XYZ will expire at 100.99, or below (1 penny profit). So, if the 100 strike had a probability of expiring OTM of 84%, our POP would be greater than 84% because POP includes any credits we receive in our trades.
When we are short options, we want them to expire worthless or out of the
money (OTM). When we are long options, we want them to expire in the money (ITM). At selloptionpremium we generally only sell option premium using O
TM options. For example, if our short strike is 1 standard deviation away from the underlying's price, this computes to a probability of being OTM at 84%, or a probability of being ITM at 16%. While we will look at the probabilities of an option expiring OTM or ITM when selecting strikes, the trade's overall probability of profit is what we will weigh more heavily when considering trading strategies.
Read more at https://www.tastytrade.com/tt/learn/probability-of-profit
Probability model
The price of an equity can be under or above the strike price of an option. Most of the prices are in the neighbourhood of the strike price but some are further away. This is graphical represented by the bell curve.
The Bell curve explains the normal distribution of random outcomes of asset prices. In other words, we are statistically determining the probability that the price of an asset will fall within a range over a specified period of time and current level of volatility.
This relies on the fact that you cannot predict how much the price will move of a stock and in which direction it will be. It is predominantly random. Much research has been done in this area, and it has been shown that the price action of stocks are random.
There are three key inputs to the Probability Model that probability traders focus on: price of the asset, implied volatility and days to expiration of the option. It then becomes a simple matter to determine the range of prices and the POP based on the expected move for a given level of risk.
Options Delta the Probability of Profit
Delta is used as the probability that an option will wind up at least $.01 in-the-money at expiration. Technically, this is not a valid definition because the actual math behind delta is not an advanced probability calculation. However, delta is frequently used synchronously with probability in the options world.
One interpretation of Delta used by traders is to read the value as a probability number – the chance of the option expiring in-the-money. For instance, the at-the-money 110 call with a Delta of 0.52 in this case suggests that the 110 call has a 52% probability of expiring in-the-money. Of course, underlying this interpretation is the assumption that prices follow a log-normal distribution (essentially daily price changes are merely a coin flip – heads up or tails down).
Conclusion of Probability of Profit
We Sell Options in order to receive Option Premium. We use Delta to determine how likely it is to get a small or a bigger profit. A higher number means that you have more possibility of profit.
Because we sell options in order to receive option premium with delta we can easily determine the risk we take and the how much chance we've got to keep the premium.
When you select an option on the Tastyworks platform you can easily see what the delta of an option is and how likely it is to end up in the money. Usually the probability of profit percentage is over stated.


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There is still growth to be found through most of Sohu.com (NASDAQ:SOHU). The dot-com pioneer with interests in portals, gaming, video, and search, posted another quarter of double-digit top-line growth, but it's important to break down the wide disparity of its components.
Overall revenue climbed 17% over the prior year's third quarter to clock in at $430.4 million, but that's an incomplete snapshot since the three segments that account for nearly 95% of Sohu's revenue were all over the map.
Online gaming -- essentially Changyou.com (NASDAQ:CYOU) -- continues to be a laggard. Revenue has declined 7% over the past year to $150 million. This has been partly due to the aging popularity of some of its games including Wartune and DDTank. It also made the strategic decision to make one of its more popular games less difficult. This has helped increase its audience, but it has reduced the revenue generated from virtual items that enhance gameplay. The slide in online gaming for Sohu while the rest of its segments are growing nicely has rocked the revenue mix. Changyou has gone from accounting for 44% of Sohu's top-line results to just 35% over the past year.
Things are holding up much better for Sohu's online advertising business which soared 40% to $247 million, but even that requires a little more of a breakdown since there are two moving parts with dramatically varying growth levels. Sohu's original brand advertising business rose 19% to $149 million, about to surpass Changyou as the top segment. However, the real driver for Sohu's growth is the 86% surge at Sogou.
In search of Sogou
Sogou is a distant third in search when it comes to China. Market leader Baidu (NASDAQ:BIDU) commands roughly two thirds of the queries in the world's most populous nation, so it's not as if it's going to be losing any serious sleep over the spike at Sogou. Sogou saw its revenue soar 86% to $106 million, a far cry from the $2.2 billion that Baidu delivered during the same three months.
However, with search revenue now up to 25% of the revenue mix at Sohu -- and online advertising in general up to nearly 60% of the top-line pie -- this could lead to the market attributing a higher market premium to Sohu. When Changyou was in the driver's seat it resulted in comparisons to China's many publicly traded online gaming specialists trading at low earnings multiples.
The success at Sogou may lead some to wonder if was a mistake for Sohu to sell a 36.5% stake in the rising search engine to instant messaging and online gaming giant Tencent for $448 million late last year, but it also may have led to the welcome development that finds Sogou posting profitable results for three straight quarters.
Sohu's your fortune teller
Overall profitability is still a problem at Sohu. The silver lining here is that it posted a narrower quarterly deficit than Wall Street was expecting.
The stock initially opened lower on Sohu's top-line results and unflattering guidance. Wall Street was holding out for $437.4 million during the third quarter, $7 million ahead of where it ultimately landed. Sohu's forecast for revenue to chime in between $442 million and $462 million also poses a challenge since analysts are perched at the high end of that range ($461.1 million).
However, within minutes of trading on Monday morning the stock moved higher. Just like its many operating parts, Sohu's stock chart is also all over the map. With overall revenue growing and Sogou becoming a bigger part of the story, the market could come to embrace Sohu as a dot-com darling again despite the mixed report.
Rick Munarriz has no position in any stocks mentioned. The Motley Fool recommends Baidu and Sohu.com. The Motley Fool owns shares of Baidu. Try any of our Foolish newsletter services free for 30 days. We Fools may not all hold the same opinions, but we all believe that considering a diverse range of insights makes us better investors. The Motley Fool has a disclosure policy.


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Encourage Imaginative Play with Toys
It's that time of year again when we frantically look for the perfect toy for the Holidays! Our selection of toys includes lots of fun ways for kids to use their imagination. Here are some of the things you should look for when picking out new toys according to ASTRA (American Specialty Toy Retailing Association).
- Play value (Promote good, healthy fun, concept and skills,)
- Design (Innovative, original, visually interesting, easy to use)
- Values (Social responsibility, community awareness, environmental awareness)
- Quality (durable, safe, guaranteed, auditory quality)
- Appropriateness (age, gender, abilities and interests)
The Melissa and Doug Suspend Game is a family game that has you trying to do tricky balancing with a steady hand from a tabletop stand. Sounds easy, but every time you add a bar the balance shifts! You must try to hang all of the bars without it falling.
A fun way for kids to learn about the world around them is with dolls. The Guidecraft Better Builders Career People and Community People have colorful faces, uniforms and personalities! It includes an astronaut, doctor, farmer and chef.
Here's a fun and inexpensive way to play ball in the house! The Proactive HBA-MC6 Hover Ball has super slider technology that makes for a smooth and safe time for your child to play.
A combination of learning and fun all wrapped in one! What a great way to spend the Holidays! You can explore our incredible selection of toys and find fun new ways to encourage your child's imagination!


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A wake up call !!
Mornings are so hard and my mornings are not that good when I have to go for my laboratory session. They aren't very early but yes they are early for me to have unfinished sleep. I am careful to be on time so that I don't have to bang on the locked doors. They don't open up but yes if I get in late I may have to undergo some punishment. The pre-test for the laboratory was rather quite tricky, but some-how I managed to get through it. I don't have any idea of the results of my next dugga (pre laboratory test). One thing that I learned from this horse race running experience was..early to bed early, early to rise in time saves you from extra trouble.
I have got some Swedish neighbours, really very knowledgeable. They are doing so many varied courses. I never gave it a thought that game programming, psychology, teaching and nursing can really be a good career. I should say that I am in really safe hands. Even if I hurt myself or need some counselling I don't have to search for help. When I see my neighbours cat, I really feel like playing with her. I say "hello kitty" and there she has a big question mark in her eyes. I guess she understands only Swedish. One thing I have observed is great care for the pets. May it be a cat or a dog they are treated just like family members. The pets which I encountered (on two different occasions two dogs actually pounced to befriend me) are not so aggressive. They don't even meow or bark too much. May be they are used to be sweet and friendly.
It's a bit lousy task to cook and eat but a must for me to maintain my standing, walking and talking posture. It's said time is money and so I saved my time by this new method to avoid the time saving chapati making. Should I share it with you? But only on one condition. Don't trust my taste buds, I can survive only on raw and boiled food. Very simple, just add a bit too much of water to the wheat flour and spread it on the pan. Your wheat pancake is ready. I should admit it's easy life over here. Automated cooking range, canned juices, cut vegetables and many more easy to pick up stuff. I had a discussion with my friends and they do agree that it is easy for them to plan their schedule and study. At times I still forget the timings for the stores and the bank and end up trekking a minimum of 2 Km.
The dugga itself had consumed up most of my sleep. How am I going to face the forth coming exams? I guess I better start studying studying from now, the minute next after this. There's an age old saying, I am not good at translating but it say: Start the work which you intend to do tomorrow, and do the work right now which you are supposed to do tomorrow. So I am going back to my study, I want to start it right now.
Postat av: Madhuri
Hej Namita,
pancake recipe sounds good for saving time and i hope it taste good too ;)
Eat healthy and stay healthy.
Take care
Postat av: Lalitha
hello Dear,
I undrstand u'r feelings......... Try to stay healthy and positive....
Hope u droped d idea of gng to antartica:)
Postat av: mObila
Good ideas about antarctica...