Wednesday, September 30, 2009
Amber Beer Onion soup
In large stock pot, heat olive oil on medium heat. Add onions, shallots, and garlic. Lightly sauté for 2 minutes. Add beer. Simmer for 10 minutes. Add broth, rosemary, thyme, and onion powder. Bring to a boil on high. Cover and boil for 10 minutes. Reduce heat to medium/medium low (maintain simmer). Cook for about 1 hour, until onions droop over sides of ladle when stirred. Taste, and then add as much salt and pepper as you feel it needs. Also consider adding more onion powder, depending on your preference.
To make the bread/crouton topping:Slice your baguette into 1 inch thick slices. Arrange lying flat on cookie sheet. Lightly drizzle with olive oil. Sprinkle with garlic powder (and pepper if you wish). Heat under broiler until toasted. Don’t walk away or they will burn. You’ve been warned. Drop crouton into soup, top with cheese of your choice.
Sunday, September 27, 2009
Back in High School there were the girls who dyed and bleached their hair. They generally were not the nice girls. When ever someone is described as a Bleached Blonde... what ever follows is not going to be flattering.
So I have always had an aversion to doing unnatural things to my hair or body.
At 40 I had 4 little white not even gray hairs that began spouting on the front left side of my head. During serious bouts of stress I could actually feel them growing. It doesn't help when those closest people to you point them out. Gradually it wears on you, it was this little nag at my self esteem. Til finally I just snapped. I went to the store and picked out some hair dye.
I figured if am going to do this I am going to go Red! Yes Flaming Red! Don't just flirt with it, Go all the way. The Dark Auburn I choose ended up matching my my Chili Pepper red swim suit and cover up. It really wasn't all that bad.
Bad is when it begins to fade and wash out and you no longer have a natural hair color. It becomes a vicious cycle. You have to keep dying it, or its this faded mousy haystack.
It made me think about why I dyed my hair and why most people do. I did it because my self esteem felt low, I wanted to change something in my life but everything else was out of my control, and even though dying my hair was out of character for me its what I chose to do because at that point. I wanted to be someone else, I wanted my life to be different..
Perhaps dying hair is not a certifiable mental illness, but its definitely a symptom of a larger problem. There are things I want to change and maybe I don't know how, maybe you don't know how.
Changing for the better makes me a better person. Accepting myself makes me a better person.
I guess my point here is that change happens. We can fight it,or We can flow with it. Always be true to yourself. Be who you want to be deep down in your spirit.
WHAT IS A COUGAR?
I thought cougar was an old lady,
Am I old?
Am I a Cougar?
Maybe Cougar-ness is something you grow into.
Growing up my Grandmother
I used to joke
Saturday, September 26, 2009
What is a House Party™?
House Party™ lets people who really love something host a special event featuring a fun, free, exclusive experience sponsored by the world's leading brands.
Cool people sharing cool stuff. A House Party™ is thousands of parties happening across the country on a single day, hosted by people just like you. Each event is sponsored by a leading brand and focuses on something cool–like a new product, hit TV show, or great cause–that the sponsor wants its best fans to experience firsthand and share with their friends. (Check out some of our recent events.)
You host. Everyone wins. House Party lets you share the stuff you like with the people you like, through a fantastic, free party experience. What's the catch? There is none: Our partners understand that if they share something good with the right people in a fun way, we'll all help spread the word.
What's inside the party packs?
Each event has a unique Party Pack filled with all kinds of free stuff to make your party a success. We've thrown all kinds of events: TV Viewing, Wine & Chocolate Pairing, Kid-centric, you name it.
Hosts of some of our recent events have received:*
Advanced copies of TV Shows
Sneak Previews of Movies
Gourmet Coffee Samples
Health & Beauty Products
and much more...
* not all in the same pack
Sunday, September 20, 2009
Saturday, September 19, 2009
Proving there's nothing the Snuggie can't do, nowhere the Snuggie can't go, and no fashion barrier the Snuggie can't break, the blanket with sleeves is having its very own fashion show this Fashion Week. Our invite reads:
Amid the glitz and glamour of New York Fashion Week, Snuggie™ will host a runway show of its own, taking center stage to showcase the latest colors, fabrics and patterns. Celebrity host Ross “The Intern” Mathews will dish about the sexiest looks in blanket-wear and adult, kid and even canine models will hit the runway.
Tuesday, September 15, 2009
They were together in the House. Just the two of them.
The storm had come quickly
She screamed... He raced to the sofa where she was cowering.
expected her to pull back.
but instead clung to him. The storm raged on...
They knew it was wrong....Their families would never understand...
So consumed were
they in their FEAR that they heard no opening of doors...
just the faint click of a camera......
Now that you have smiled today, won't you please help someone else?
Friday, September 11, 2009
Thursday, September 10, 2009
Pumpkin Cobbler presented by The Kingsley House Bed & Breakfast
1 large can pure pumpkin (or two small cans)
Mix first 8 ingreedients and pour into well-greased 9x13. Sprinkle cake mix on top, then pecans. Drizzle with butter and bake 50 minutes at 350 until set in middle. Spoon into ramekin or dessert dishes and top with a dollup of whipped cream.
Pumpkin Nut Bread presented by The Grandison at Maney Park
3 1/3 cups flour
Mix these six ingredients. Make a well in the mixture, then add:
2 cups pumpkin 2/3 cup water 4 eggs 1 cup nuts1 cup cooking oil1 tsp vanilla
Stir carefully, just enough to dampen all the dry ingredients. Pour into three pans, about 7 3/4" by 3 1/2" by 2 3/4".
Bake at 350 degrees for about one hour, until done.
This Canadian diner staple is popping up all over
Photo: Kevin Hunter Marple
It's official: America has been poutine-ized--and poutine has been Americanized.
This Canadian comfort food--a Quebecois staple since the 1950s--began its slow migration into the United States a couple of years ago via NYC. Now, it's showing up in every corner of the country.
In its most traditional form, poutine consists of chubby french fries covered in gravy and dotted with fluffy cheese curds. But, like all classic dishes appropriated by American eaters, it's been upgraded, updated and subjected to more than a few chef-tweaked interpretations. Here are four favorites:
Dallas Bijoux chef Scott Golich's Bleu Benedictin Poutine (pictured), which features Canadian blue cheese, duck-fat-poached fries and duck-confit gravy, is served as a cheese course in his tasting menus.
Los Angeles At the meat-lover's playhouse Animal, chefs Jon Shook and Vinny Dotolo top their version with rich oxtail gravy and white cheddar.
New York City The recently opened T Poutine has gained a following for its no-frills service and DIY approach: Poutine purists can mix and match different types of fries (including shoestring), cheese, gravy and meat.
Philadelphia The "snack" of choice at the new gastropub Blockley Pourhouse is fries covered in caramelized-onion gravy, slices of short ribs and heaping chunks of industrial-orange "squeaky" cheese, a cousin to the city's beloved Velveeta.
Wednesday, September 9, 2009
Awhile back I saw these adorable little houses.
I have visions of building one of these with my husband
and us taking little trips, or using it as a cute booth for craft fairs.
Ofourse my husband thinks I am crazy...lol
Monday, September 7, 2009
2 cup Bisquick
1 stick unsalted butter, softened
1 1/2 cup plus 3 tablespoons sugar, divided
1 teaspoon pure vanilla extract
2 large egg
1 cup well-shaken buttermilk
1 cup fresh blueberries (about 7 ounces)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together bisquick, butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with remaining 3 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
**For Cupcakes bake 18 minutes
Sunday, September 6, 2009
1 slices bacon (crumbled)