Today marks the 50th Anniversary of The Flintstones.
Oddly enough, I remember that one of the first sponsors of the show
was Winston Cigarettes!
Anyway, I thought I'd share a little commercial clip with you today.
Enjoy!
xo
Apple Cake
Thursday, September 30, 2010
Monday, September 27, 2010
Apple Stuffed Acorn Squash
Many years ago, I was having a work function at my home. I found out that 80% of the guests were vegetarian! After freaking out a bit, I did some digging and found this recipe from the 70's. I made a few changes and it was a HIT!
INGREDIENTS:
3 medium sized acorn squash, halved
3 cups apples, chopped or sliced into 1/4 inch pieces
1 cup yellow onion, chopped
1/2 cup golden raisins
2 tbs butter (or butter substitute)
2 tbs brown sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 cups grated sharp cheddar (or soy cheese substitute)
1/8 c water
1/8 c apple juice
1/2 tsp salt
1/4 tsp pepper
PREPARATION:
Preheat oven to 350F. Cut each squash in half, lengthwise and scoop out the stringy seeds.
Bake (cut side down) for about 40 minutes, in a 13x9 pan with little water and apple juice.
Meanwhile, prepare the stuffing.
Saute apples and onion in butter until tender. Let cool (so as not to melt the cheese) for about 10 minutes. Combine apples, onion, raisins, cheese, salt, pepper and spices in a bowl until combined. Taste to correct seasonings. Fill each of the squash halves with an equal amount of stuffing. Bake for another 20 minutes.
If the pan gets dry, add a little more apple juice or water.
Serves 6
Enjoy!
xo
INGREDIENTS:
3 medium sized acorn squash, halved
3 cups apples, chopped or sliced into 1/4 inch pieces
1 cup yellow onion, chopped
1/2 cup golden raisins
2 tbs butter (or butter substitute)
2 tbs brown sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 cups grated sharp cheddar (or soy cheese substitute)
1/8 c water
1/8 c apple juice
1/2 tsp salt
1/4 tsp pepper
PREPARATION:
Preheat oven to 350F. Cut each squash in half, lengthwise and scoop out the stringy seeds.
Bake (cut side down) for about 40 minutes, in a 13x9 pan with little water and apple juice.
Meanwhile, prepare the stuffing.
Saute apples and onion in butter until tender. Let cool (so as not to melt the cheese) for about 10 minutes. Combine apples, onion, raisins, cheese, salt, pepper and spices in a bowl until combined. Taste to correct seasonings. Fill each of the squash halves with an equal amount of stuffing. Bake for another 20 minutes.
If the pan gets dry, add a little more apple juice or water.
Serves 6
Enjoy!
xo
Sausage Rolls
I love Delia Smith, and think everyone should own at least one of her books. They're brilliant.
I intend to make a couple batches of these rolls soon, so I thought I would share a recipe I've used for years with you to enjoy. I think she's got a Vegetarian Roll recipe that I'll try to find for those of you who do not eat meat.
xo
You will need 3 baking sheets, lightly greased.
Pre-heat the oven to 425°F
Ingredients for the quick flaky pastry:
6 oz frozen butter
8 oz plain flour
pinch kosher salt
Ingredients for the filling:
1 lb good-quality pork sausage meat
1 medium onion, peeled and grated
2 level teaspoons chopped fresh sage
1 egg, beaten
Method
The butter needs to be rock-hard from the refrigerator, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes. Meanwhile sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with.
Then dip the butter in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate. At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of fat with flour until the mixture is crumbly.
Next add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the refrigerator. When you're ready to make the sausage rolls mix the sausage meat, onion and sage together in a mixing bowl. Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the sausage meat also into three, making three long rolls the same length as the strips of pastry (if it's sticky sprinkle on some flour).
Place one roll of sausage meat on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly, and cut into individual rolls each about 2 inches (5 cm) long. Snip three V-shapes in the top of each roll with scissors and brush with beaten egg.
Repeat all this with the other portions of meat and pastry.If you are going to cook straightaway, place the rolls on baking sheets and bake high in the oven for 20-25 minutes. If you want to cook them later, store them uncooked in a freezer box and freeze until needed. Although you can store the cooked and cooled sausage rolls in an airtight tin, they do lose their crunchiness. For this reason I think it is preferable to remove a few at a time from the freezer and cook them as required.
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
COICA
In the United States, a new law proposal called The Combating Online Infringement and Counterfeits Act (COICA) was introduced last week, and there will be a hearing in front of the Judiciary Committee this Thursday, 9/30/10.
If passed, this law will allow the government, under the command of the media companies, to censor the internet as they see fit, like China and Iran do.
Please see the following article from the Huffington Post for more information.
Stop the Internet Blacklist
And if you are a US citizen, please take the time sign this petition
DemandProgress.org - Petition to Stop the Internet Blacklist!
If passed, this law will allow the government, under the command of the media companies, to censor the internet as they see fit, like China and Iran do.
Please see the following article from the Huffington Post for more information.
Stop the Internet Blacklist
And if you are a US citizen, please take the time sign this petition
DemandProgress.org - Petition to Stop the Internet Blacklist!
Roasted Shirmp Cocktail
I'm a huge fan of Ina Garten. I think she's awesome and really knows how to work out a recipe. I love her fresh takes on classics and find that her recipes are incredibly simple, delicious and reliable. I've made her roasted shrimp cocktail many times over the past couple years, and it always comes out perfect. The roasted shrimp are plump and juicy, the cocktail sauce has a delicious slightly spicy combination of red chili sauce, ketchup, and horseradish. It is so flavorful and delicious, my guests were licking it off their fingers.
This portable dish can be prepared in advance, so if you're looking for a last minute holiday appetizer, or are just craving shrimp, I highly recommend you give this one a go. Enjoy!! xo
Roasted Shrimp Cocktail from Ina Garten
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Sharon Jones & The Dap-Kings
Happy Monday!
I love Sharon Jones & The Dap-Kings and thought I'd post a few things from them to share with you. If you've not heard them, please check them out cause you won't be sorry.
xo
"Amazing Grace/How Long Do I Have To Wait For You (Live)"
"Tell Me"
"100 Days, 100 Nights"
"I Learned The Hard Way"
I love Sharon Jones & The Dap-Kings and thought I'd post a few things from them to share with you. If you've not heard them, please check them out cause you won't be sorry.
xo
"Amazing Grace/How Long Do I Have To Wait For You (Live)"
"Tell Me"
"100 Days, 100 Nights"
"I Learned The Hard Way"
Sunday, September 26, 2010
Neil Young "Le Noise"
I love Neil Young. Add Daniel Lanois, and you have a 40 minute thing of beauty called "Le Noise". The album is simple, pure and electric.
Buy it when it comes out on 9/28/10.
xo
"Someone's Gonna Rescue You"
"Walk With Me"
"Love And War"
"Hitchhiker"
"Angry World"
Buy it when it comes out on 9/28/10.
xo
"Someone's Gonna Rescue You"
"Walk With Me"
"Love And War"
"Hitchhiker"
"Angry World"
Deerhunter "Halcyon Digest"
In 2008, I ordered a disc from Kranky Records called "Microcastle" by Deerhunter and was fucking blown away. Since that day, I've greedily been buying everything I could get my hands on.
On 8/28/10, Bradford Cox and the gang will release "Halcyon Digest" on 4AD (one of my favorite labels) and I can't wait.
Fortunately, I was able to hear a few advance tracks and I'm completely in love with what I've heard. They are touring now, so do yourself a favor and GO SEE THEM LIVE!!
Here are 3 tracks for you to check out.
xo
"Cover Me Slowly/Agoraphobia (Live)" off the "Microcastle" disc:
"Helicopter"
"Revival"
On 8/28/10, Bradford Cox and the gang will release "Halcyon Digest" on 4AD (one of my favorite labels) and I can't wait.
Fortunately, I was able to hear a few advance tracks and I'm completely in love with what I've heard. They are touring now, so do yourself a favor and GO SEE THEM LIVE!!
Here are 3 tracks for you to check out.
xo
"Cover Me Slowly/Agoraphobia (Live)" off the "Microcastle" disc:
"Helicopter"
"Revival"
Saturday, September 25, 2010
Best Coast "Crazy For You"
Imagine low-fi, fuzzy, garage, surf rock. Imagine no more, cause they're here in the form of Bethany Cosentino, Bobb Bruno and Ali Koehler, better know as the trio called Best Coast.
I am really digging them, and from now on, they will represent summer to me.
The band has released about 4 singles and 2 or 3 EP's and finally released a full length disc in July titled "Crazy For You". They're still touring, so if you get the opportunity to see them live, do yourself a favor and GO!!! For more band info, check out their blog at http://bestycoasty.blogspot.com/
In the meantime, here are a few tracks by them for you to check out.
xo
"Sun Was High (So Was I)"
>
"When I'm With You"
"When The Sun Don't Shine"
"I Want To"
"Crazy For You"
I am really digging them, and from now on, they will represent summer to me.
The band has released about 4 singles and 2 or 3 EP's and finally released a full length disc in July titled "Crazy For You". They're still touring, so if you get the opportunity to see them live, do yourself a favor and GO!!! For more band info, check out their blog at http://bestycoasty.blogspot.com/
In the meantime, here are a few tracks by them for you to check out.
xo
"Sun Was High (So Was I)"
>
"When I'm With You"
"When The Sun Don't Shine"
"I Want To"
"Crazy For You"
jj "nº 2"
I friend of mine in Amsterdam sent me a a disc called "nº 2" by a Swedish band called "jj" earlier this year, and it's been in my player ever since. The duo consists of Elin Kastlander and Joakim Benon. Though they've only got 4 total releases (1 single, 1 EP, and 2 full length discs), I have a feeling that they'll be cranking out good music for quite some time. They remind me of another Swedish band that I really like called "The Legends".
The disc is pure indie electronic pop, but the lyrics have just enough of a edge to keep them from dissolving into stock, sugary-sweet dance songs. However...many of the tracks CAN make you break into dance, or at least the shoulder dance whilst driving.
Overall, "nº 2" is absolutely going to make my top album list for 2010. FYI..."nº 3" also came out this year. It's got less of a pop feel to it, and I'll be posting tracks from that disc later.
Anyway, here are the first 2 tracks from "nº 2". I hope you like what you hear, and buy the album!
xo
"Things will never be the same again"
"From Africa To Málaga"
The disc is pure indie electronic pop, but the lyrics have just enough of a edge to keep them from dissolving into stock, sugary-sweet dance songs. However...many of the tracks CAN make you break into dance, or at least the shoulder dance whilst driving.
Overall, "nº 2" is absolutely going to make my top album list for 2010. FYI..."nº 3" also came out this year. It's got less of a pop feel to it, and I'll be posting tracks from that disc later.
Anyway, here are the first 2 tracks from "nº 2". I hope you like what you hear, and buy the album!
xo
"Things will never be the same again"
"From Africa To Málaga"
As promised...Pulled Pork!
Hello!!
Sorry to be out of pocket, but it has been a pretty crazy week.
Anyway, as promised...here is my Pulled Pork recipe. The best thing about it is that you do it in a crock pot! A few people have made it recently and really enjoyed it, so here it is.
1 4-7 lb. bone in pork shoulder
2 white onions, halved
Kaiser Rolls
Broccoli Slaw
1 c. bbq sauce (homemade or your favorite brand)
Dry Rub
Wet Marinade
Dry Rub:
1/2 c. brown sugar
1 tbsp. paprika
1 tsp. Salt
1 tsp. Pepper
1 tsp. Chipotle Powder
1 tsp. dry mustard
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
Stir to combine.
Wet Marinade:
3/4 c. Cider Vinegar
1/4 c. Rice Vinegar
1/4 c. Worcestershire Sauce
1 tsp. crushed Red Pepper flakes
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. granulated garlic
Whisk to combine. Cover, and refrigerate.
Pat the pork dry with a couple paper towels, and then score fat side of the roast with a sharp knife. In a zip top bag, add the roast, then all of the dry rub. Seal bag, and turn until pork is covered with the rub. Refrigerate for at least 2 hours, but up to 24 hours (I prefer to go the full 24 hours. I then add all the wet marinade to the porky bag of goodness, and let it rest for another 12 hours).
After the meat has had a chance to absorb the dry rub, put the onions on the bottom of your crock pot as a "base", then put the pork and the now syrupy juices right on top. Add about half of the wet marinade on top of the roast, and refrigerate the remainder (to drizzle over your pork later, if desired). Cover the crock pot, and cook on low for 10 hours, or high for 6 hours.
Remove meat and onions. Shred the meat in a large bowl adding some of the cooked juices from the crock pot, and the bbq sauce. Chop the onions and serve on toasted rolls, topped with slaw.
I use a pack of shredded broccoli slaw tossed with about 1/4 c or Poppy seed dressing and about a tablespoon of Apple Cider Vinegar. If you're not a broccoli fan, please use any slaw you enjoy (even if it's none)!
Enjoy!!! xo
Sorry to be out of pocket, but it has been a pretty crazy week.
Anyway, as promised...here is my Pulled Pork recipe. The best thing about it is that you do it in a crock pot! A few people have made it recently and really enjoyed it, so here it is.
1 4-7 lb. bone in pork shoulder
2 white onions, halved
Kaiser Rolls
Broccoli Slaw
1 c. bbq sauce (homemade or your favorite brand)
Dry Rub
Wet Marinade
Dry Rub:
1/2 c. brown sugar
1 tbsp. paprika
1 tsp. Salt
1 tsp. Pepper
1 tsp. Chipotle Powder
1 tsp. dry mustard
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
Stir to combine.
Wet Marinade:
3/4 c. Cider Vinegar
1/4 c. Rice Vinegar
1/4 c. Worcestershire Sauce
1 tsp. crushed Red Pepper flakes
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. granulated garlic
Whisk to combine. Cover, and refrigerate.
Pat the pork dry with a couple paper towels, and then score fat side of the roast with a sharp knife. In a zip top bag, add the roast, then all of the dry rub. Seal bag, and turn until pork is covered with the rub. Refrigerate for at least 2 hours, but up to 24 hours (I prefer to go the full 24 hours. I then add all the wet marinade to the porky bag of goodness, and let it rest for another 12 hours).
After the meat has had a chance to absorb the dry rub, put the onions on the bottom of your crock pot as a "base", then put the pork and the now syrupy juices right on top. Add about half of the wet marinade on top of the roast, and refrigerate the remainder (to drizzle over your pork later, if desired). Cover the crock pot, and cook on low for 10 hours, or high for 6 hours.
Remove meat and onions. Shred the meat in a large bowl adding some of the cooked juices from the crock pot, and the bbq sauce. Chop the onions and serve on toasted rolls, topped with slaw.
I use a pack of shredded broccoli slaw tossed with about 1/4 c or Poppy seed dressing and about a tablespoon of Apple Cider Vinegar. If you're not a broccoli fan, please use any slaw you enjoy (even if it's none)!
Enjoy!!! xo
Sunday, September 19, 2010
Hospitals are not my favorite place to visit.
So, my friend went BACK into the hospital today. I'm a bit worried, so I'm gonna focus on that issue this week. Be back soon with good news!!
xo
xo
Friday, September 17, 2010
Thursday, September 16, 2010
Fever Ray
I'm in a Fever Ray mood this evening. If you've not heard of Fever Ray, I want you to go to iTunes and get the disc right now. Fever Ray is essentially Karin Dreijer Andersson of the band The Knife. The disc came out in 2009, and was the best electronic disc of the year. Again, if you've not heard it, please give it a try. For your enjoyment, I'm gonna post 6 videos for you to check out.
First up is a cover. Fever Ray covered of one of my favorite Nick Cave and The Bad Seeds songs called "Stranger Than Kindness"...and it's amazing:
"If I Had A Heart":
"When I Grow Up":
One of my favorite Fever Ray songs, "Seven":
"Keep The Streets Empty For Me":
"Triangle Walks":
I hope you enjoy the disc as much as I do. For more info on Fever Ray, please check out their website at http://feverray.com/
xo
First up is a cover. Fever Ray covered of one of my favorite Nick Cave and The Bad Seeds songs called "Stranger Than Kindness"...and it's amazing:
"If I Had A Heart":
"When I Grow Up":
One of my favorite Fever Ray songs, "Seven":
"Keep The Streets Empty For Me":
"Triangle Walks":
I hope you enjoy the disc as much as I do. For more info on Fever Ray, please check out their website at http://feverray.com/
xo
Today is pretty awesome!
Today, a good friend of mine came home from the hospital! I'm happy, relieved and pretty much everything in-between.
I hope that everyone is having a great day, and is looking forward to the weekend. Speaking of this weekend, I've got more recipes and more music that I'll be posting soon that I think you'll enjoy.
xo
I hope that everyone is having a great day, and is looking forward to the weekend. Speaking of this weekend, I've got more recipes and more music that I'll be posting soon that I think you'll enjoy.
xo
A message from Lady Gaga to the Senate Sept 16 2010
It's nice to see younger pop stars doing something positive.
Monday, September 13, 2010
Nina Simone - Ain't Got No...I've Got Life
If you love Nina Simone, raise your hand!
I LOVE LOVE LOVE this version, and wanted to share it with you.
I LOVE LOVE LOVE this version, and wanted to share it with you.
Funeral Party
Chad Elliott, James Torres, Kimo Kauhola and Tim Madrid.
Remember these names. These are the 4 dudes who formed the band called "Funeral Party". They were originally signed to Fearless Records (WMG, I believe), and shock...nothing happened. They've now moved onto Sony/RCA, so I hope more will happen for them.
My favorite song off the upcoming, self-titled full length CD is called "City in Silhouettes" and I've got my fingers crossed that someone in Marketing has this slated for the next single!! I was lucky enough to check out the new disc, and it's 38 minutes of fun that practically had me dancing around the house.
In the interim, there are 2 other singles out now for you to check out. If you're a fan of The Rapture/Hot Hot Heat/LCD Soundsystem, you'll really dig this band.
For more info, check out the band's MySpace page at http://www.myspace.com/funeralparty
Video time. First up is their latest single called "Just Because":
Next, is the lead off single called "NYC Moves To The Sound Of LA":
Remember these names. These are the 4 dudes who formed the band called "Funeral Party". They were originally signed to Fearless Records (WMG, I believe), and shock...nothing happened. They've now moved onto Sony/RCA, so I hope more will happen for them.
My favorite song off the upcoming, self-titled full length CD is called "City in Silhouettes" and I've got my fingers crossed that someone in Marketing has this slated for the next single!! I was lucky enough to check out the new disc, and it's 38 minutes of fun that practically had me dancing around the house.
In the interim, there are 2 other singles out now for you to check out. If you're a fan of The Rapture/Hot Hot Heat/LCD Soundsystem, you'll really dig this band.
For more info, check out the band's MySpace page at http://www.myspace.com/funeralparty
Video time. First up is their latest single called "Just Because":
Next, is the lead off single called "NYC Moves To The Sound Of LA":
Fan Death "Womb of Dreams"
Over this past weekend, I heard a couple discs that just made me wanna boogie down. The first is by a band called Fan Death. I don't know much of them except that they've been around for about 3 years and originally from NY. They have a disc called 'Womb of Dreams" that came out in the UK in August, but I don't see a US release date yet. They do have an EP available called "A Coin For The Well" which is available on iTunes,
The disc opens with a song called "The Constellations". It was all right. Admittedly, I wasn't really paying much attention. I thought "Nice indie electro-pop. Sort of like where Imogen Heap is living right now. Ok. Next". Then I got to track #2 called "Veronica's Veil". The whole Italia Disco/Electro Pop/Sleazy Late 70's Disco meets 90's beats hit my ears and I was hooked. If you're a Scissor Sisters/MGMT/
Here's "Reunited" for you to check out:
Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
One day, I was watching Food Network and I was struck by one of the new chefs called Ellie Krieger. Her goal was to take everyday foods and make it healthy. One show in particular caught my eye as she was making "meat and pototoes" healthy with a dish is called "Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy". While she was making it, I was so close to licking the TV screen that I decided to run to the store and try the recipe out that very night. I'm glad I did because my family loved it, and now it's on my dinner rotation list.
Please click the link below to taken directly to Ellie's recipe on foodnetwork.com. I hope you try it and enjoy it as much as my family does.
Click here for the recipe!
Sunday, September 12, 2010
My Green Frittata
I LOVE GREEN FRITTATAS and was asked to post my recipe. This recipe sounds pretty complicated, but it's really not.
It's easy and delicious hot, cold or warm and I hope you enjoy it.
This Frittata happens in 2 parts. First make the "Green Mix"
Ingredients:
1/2 White Onion (chopped)
3 c. Spinach
2 c. Mixed Greens (I use the pre-washed bag of greens from Trader Joe's)
1/2 bunch of Asparagus
5 leaves (approx 1/5 bunch) of Swiss Chard
5 Stalks (approx 1/2 bunch) Broccolini
1 Green Zucchini (diced)
1/4 c. Cilantro (chopped)
1/4 c. Basil (chopped)
1 tbsp. chopped Mint
1 1/2 tsp. kosher salt, plus more to taste
1/4 tsp. fresh pepper, plus more to taste
2 tbsp butter
2 tbsp olive oil
Prep the vegetables.
1) Roughly chop onion
2) Trim stem ends of the asparagus spears slightly, then cut into 1/2 inch pieces.
3) Cut broccolini into 1/2 inch pieces
4) Dice zucchini
5) Remove the white stalk from the chard, and cut into pieces. Roughly chop the leaves.
Heat the a heavy pan to medium heat, and add butter and oil.
Once butter has melted, add the onions and white part of the chard. Saute for about 5 minutes, or until onions are just beginning to get soft. Add the zucchini and asparagus. Saute for 2 additional more minutes. Add the remaining spinach, mint, greens, cilantro, basil. Don't worry, they will all cook down. Top the greens with the salt and pepper and cool until everything has wilted (about 7 - 10 minutes).
Transfer everything to a food processor (or blender), and process until thick and almost smooth. It should look like a thick pesto at this point, and when cool, will thicken up further.
Let cool, and then refrigerate for at least 30 minutes. The mixture will make about a quart (enough for 2 frittatas), keeps in the fridge for about a week, if needed.
Now that the "Green Mix" is done and has had a chance to cool, let's get to the Frittata!
Preheat oven to 350 degrees
Ingredients:
8 Eggs (I use 5 whole eggs, and 3 whites)
6 heaping tbsp of "Green Mix"
2 medium Yukon Gold Potatoes (diced)
1/3 c. + 2 tbsp. grated Parmesan Cheese
1/2 tbsp Olive Oil
1/4 tsp fresh ground Pepper
Spray a heavy non-stick oven proof pan with a bit of Pam and add the oil.
Heat the pan to medium heat.
In a bowl, whisk together the eggs, pepper, cheese and Green Mix until combined.
Add potatoes to pan, then pour egg mixture on top of them.
Cook on Medium low heat for 7-10 minutes, or until lightly browned on the bottom.
Remove from heat, top with remaining cheese, and pop into the oven at 350 degrees for approximately 12 minutes.
Let cool slightly, then cut into 8 wedges.
Saturday, September 11, 2010
We Will Never Forget
Tori Amos has a song called "I Can't See New York" and I absolutely love it. It evokes so many emotions in me, so in observance of 9/11, I thought I would post it today for those who have not heard it. xo
From here no lines are drawn
From here no lands are owned
13,000 and holding
Swallowed in the purring of her engines
Tracking the beacon here
Is there a signal there?
On the other side
On the other side
What do they mean? Side of what things?
And you said
And you did
You said you would find me here
You said you would find me even in death
And you said
You said you'd find me
But...
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
of this hunting ground
From here crystal meth in meters of millions
In the end all we have, soul blueprint.
Did we get lost in it?
Do we conduct a search for this?
From the other side
From the other side
What do you mean? Side of what things?
And you said
And you did
You said you would find me here
You said you would find me even in death
And you said
You said you'd find me
But...
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
I can't see New York though I'm circling down through white cloud falling out
and I know your lips are warm but I can't seem to find my way out...my way out of your hunting ground
You again
It's you again
I can't see
I can't see
New York
from the other side
from the other side
I Hum
from the other side
From here no lines are drawn
From here no lands are owned
13,000 and holding
Swallowed in the purring of her engines
Tracking the beacon here
Is there a signal there?
On the other side
On the other side
What do they mean? Side of what things?
And you said
And you did
You said you would find me here
You said you would find me even in death
And you said
You said you'd find me
But...
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
of this hunting ground
From here crystal meth in meters of millions
In the end all we have, soul blueprint.
Did we get lost in it?
Do we conduct a search for this?
From the other side
From the other side
What do you mean? Side of what things?
And you said
And you did
You said you would find me here
You said you would find me even in death
And you said
You said you'd find me
But...
I can't see New York as I'm circling down through white cloud falling out
and I know his lips are warm but I can't seem to find my way out...my way out
I can't see New York though I'm circling down through white cloud falling out
and I know your lips are warm but I can't seem to find my way out...my way out of your hunting ground
You again
It's you again
I can't see
I can't see
New York
from the other side
from the other side
I Hum
from the other side
Thursday, September 9, 2010
How to make a Whiskey Sour
I love a good Whiskey Sour! What I've learned, is that I absolutely hate sour mix out of a bottle. It tastes synthetic, and pretty much just irritates me. To remedy that, I take a few extra minutes and make my own.
It's simple and delicious.
3/4 cup whiskey (I use Maker's Mark for this recipe)
1/2 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup freshly squeezed lime juice (5-7 limes)
2/3 cup simple syrup
1 small strip of lemon rind (just the yellow part)
4 Maraschino cherries
Ice
Directions:
Combine 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved (it only takes about 2 minutes). Off the heat, add the lemon rind, and let the mixture sit (covered) for about 5 minutes.
After 5 minutes, remove the lemon rind, and discard it. Put the syrup in the fridge to cool for about 30 minutes.
In a large pitcher, combine the lemon juice, lime juice, whiskey and 2/3 c. of syrup.
Fill a cocktail shaker halfway with ice, then add enough "juice" until your shaker is about 3/4 full (any more than that will ensure you spill).
Shake for 30 seconds and strain into glasses.
Add a maraschino cherry and serve.
Enjoy!
It's simple and delicious.
3/4 cup whiskey (I use Maker's Mark for this recipe)
1/2 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup freshly squeezed lime juice (5-7 limes)
2/3 cup simple syrup
1 small strip of lemon rind (just the yellow part)
4 Maraschino cherries
Ice
Directions:
Combine 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved (it only takes about 2 minutes). Off the heat, add the lemon rind, and let the mixture sit (covered) for about 5 minutes.
After 5 minutes, remove the lemon rind, and discard it. Put the syrup in the fridge to cool for about 30 minutes.
In a large pitcher, combine the lemon juice, lime juice, whiskey and 2/3 c. of syrup.
Fill a cocktail shaker halfway with ice, then add enough "juice" until your shaker is about 3/4 full (any more than that will ensure you spill).
Shake for 30 seconds and strain into glasses.
Add a maraschino cherry and serve.
Enjoy!
Brand New Kylie Video!!
I love all kinds of music and one of my absolute (not so guilty) pleasures is Kylie Minogue. She's stunningly beautiful, puts on a hell of a show, and has been cranking out brilliant pop tunes since 1987.
The latest Kylie video has finally come out for "Get Out Of My Way" off the sugary sweet piece of pop perfection called "Aphrodite". Enjoy! xoxo
The latest Kylie video has finally come out for "Get Out Of My Way" off the sugary sweet piece of pop perfection called "Aphrodite". Enjoy! xoxo
The Black Angels "Phosphene Dream" to be released on 9/14/2010!!
WOO-HOO!!!
The Black Angels new album "Phosphene Dream" is coming out in the US on September 14th, 2010!!!! It's being released on the recently revamped Blue Horizon Records label.
Have you heard of The Black Angels? If not, you need to. They crank out some seriously awesome scummy psychedelic rock that is a perfect blend between BRMC and The Velvet Underground.
Here's a track of the new disc called "Bad Vibrations" that I'm really digging. If you like this track, you will LOVE the entire disc and it does not disappoint.
Check out their website at http://www.theblackangels.com/ to get this nugget of awesomeness.
The Black Angels new album "Phosphene Dream" is coming out in the US on September 14th, 2010!!!! It's being released on the recently revamped Blue Horizon Records label.
Have you heard of The Black Angels? If not, you need to. They crank out some seriously awesome scummy psychedelic rock that is a perfect blend between BRMC and The Velvet Underground.
Here's a track of the new disc called "Bad Vibrations" that I'm really digging. If you like this track, you will LOVE the entire disc and it does not disappoint.
Check out their website at http://www.theblackangels.com/ to get this nugget of awesomeness.
REVERE "Hey! Selim"
I recently happened across a band called REVERE, and I'm completely in love. REVERE is an 8-piece, Post-Rock band described as "incorporating violin, cello, keys, trumpet and glockenspiel into a guitar-led sound. They touch on numerous musical reference points, combining elements of gypsy marches, klezmer, post-rock, film scores and gospel."
How awesome is that??!
REVERE has been around since 1995 and have released several singles and EP's, but will be releasing their very first full length disc called "Hey! Selim" on 9/21/10. Fortunately, I was able to preview the disc, and am officially calling it one of my Top 10 discs of 2010.
Visit the band's website at http://store.revereonline.co.uk to buy the album!
Here's the video for the latest single "We Won't Be Here Tomorrow". Enjoy!
Welcome to my blog!!
I love good food and good tunes, and want to share some of my findings with you. I hope you enjoy what you see, hear and taste.
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