From Denny: Just found this hilarious true video of a bride laughing so hard at the altar she almost fell over when they were trying to say their vows. The laughter is contagious! Laughter really IS the best medicine!
10 September 2009
09 September 2009
Its Cheeky Quote Day at The Social Poets! 9 Sept 2009
From Denny: It's Cheeky Quote Day over at The Social Poets and today I'm featuring another early American entertainer who was a big hit during the dreary Depression years: actress Mae West.
The woman was known for being a bit saucy and downright risque for her time period. She was a child actress in Vaudeville who grew up to write her own comedic material and star in many a Hollywood movie during the 1930's.
To read more about her and enjoy many more rib-tickling quotes from her and a couple of short videos from her movies, go check out Cheeky Quote Day, here.
3 Quotes From Mae West
* I believe in censorship. I made a fortune out of it.
* Between two evils, I always pick the one I never tried before.
* Don't keep a man guessing too long - he's sure to find the answer somewhere else.
For Cheeky Quote Day featuring Mae West, go here.
08 September 2009
Recipe: Famous Chefs Secret Chocolate Chip Cookies
Photo by procsilas @ flickr
From Denny: When these pastry chefs come out with a new line of something, dark chocolate chips in this case, why don't they ever post a photo of the finished product on the TV show where they are doing the promotion or the network leave a video showing the process...? Oh, well, today we have to just enjoy this fun poster; it did make me grin. :)
It's interesting this chef uses both pastry and bread flour to make our traditional cookie recipe we love so much! Of course, if you don't want to make giant cookies, this recipe will probably yield a gazillion of them! More to share with friends! :)
From: Chef Jacques Torres
Yield: 26 giant cookies
INGREDIENTS
• 1 pound butter
• 13 ounces sugar
• 1 pound light brown sugar
• 4 eggs
• 14 ounces King Arthur pastry flour
• 14 ounces King Arthur bread flour
• 1/2 ounce salt
• Less than 1/2 ounce baking powder
• Less than 1/2 ounce baking soda
• 1 tablespoon vanilla extract
• 2 pounds Jacques Torres 60% cocoa content dark chocolate, cut in small pieces
DIRECTIONS
Preheat convection oven to 325 degrees. Using a stand mixer fitted with paddle, cream together the butter, sugar and brown sugar until it reaches a light and creamy texture. Add the eggs, one at a time. When mixed, turn the mixer to slow speed and add the rest of the ingredients. When the mixture is thoroughly combined, bake on a parchment paper-lined sheet pan for about 14 minutes (light brown, a little underbaked).
TIPS
Jacques does not use cups and teaspoons so he suggests starting with the weights if you need to convert the recipe. His secret is in the butter, flour and chocolate ingredients.
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Video: Summer Shrimp Recipes
From Denny: All together now, "We LOVE shrimp!" I've been dining on shrimp the past three days since I got some pre-boiled shrimp over at Whole Foods grocery since it was a such a great price. Then I ran across this food video and recipes from The Today Show and just had to post it!
Mozambique Shrimp
From: Chef Angela Shelf Medearis
Serves: 4
Shrimp is transformed using an African cultural recipe, spices and flavor profiles. I call this dish African Fast Food because it's an easy, delicious and a delightful change from the typical ways shrimp is prepared in America.
INGREDIENTS
• 12 jumbo shrimp, shelled and deveined, tails left intact
• 4 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2/3 cup canned tomatoes, drained and chopped
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk
DIRECTIONS
Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.
Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.
***
Shrimp Salad with Corn and Peaches
From: Chef Angela Shelf Medearis
Serves: 4
Typically, a dinner salad is one of the smallest entrees on a menu. However, these bold recipes are meal in a bowl, and provide a delicious, diva-style twist on traditional salads.
If you're short on shrimp, just add a few more hard-cooked eggs to boost the protein in the salad and save on money!
INGREDIENTS
• 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
• 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
• 1 small purple onion, minced
• 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (Granny Smith or Empire), peeled and cut into julienne strips
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno chili pepper, seeded and finely minced
• 1 pound peeled, cooked large shrimp, thawed if frozen
• 2 large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
• 2 hard-cooked eggs, cut in quarters
• 1 head radicchio or Romaine lettuce, or butter lettuce separated into leaves
• 1/4 cup minced cilantro
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
DIRECTIONS
If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl. Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper. Toss to combine.
Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl. Whisk to combine.
Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits. Slice into wedges and add to the salad bowl. Or use frozen peaches that have been thawed and drained.
When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves. Arrange the eggs over the corn-peach mixture. Spoon the shrimp and any remaining dressing over the salad. Sprinkle with the cilantro.
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Mozambique Shrimp
From: Chef Angela Shelf Medearis
Serves: 4
Shrimp is transformed using an African cultural recipe, spices and flavor profiles. I call this dish African Fast Food because it's an easy, delicious and a delightful change from the typical ways shrimp is prepared in America.
INGREDIENTS
• 12 jumbo shrimp, shelled and deveined, tails left intact
• 4 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2/3 cup canned tomatoes, drained and chopped
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk
DIRECTIONS
Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.
Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.
***
Shrimp Salad with Corn and Peaches
From: Chef Angela Shelf Medearis
Serves: 4
Typically, a dinner salad is one of the smallest entrees on a menu. However, these bold recipes are meal in a bowl, and provide a delicious, diva-style twist on traditional salads.
If you're short on shrimp, just add a few more hard-cooked eggs to boost the protein in the salad and save on money!
INGREDIENTS
• 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
• 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
• 1 small purple onion, minced
• 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (Granny Smith or Empire), peeled and cut into julienne strips
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno chili pepper, seeded and finely minced
• 1 pound peeled, cooked large shrimp, thawed if frozen
• 2 large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
• 2 hard-cooked eggs, cut in quarters
• 1 head radicchio or Romaine lettuce, or butter lettuce separated into leaves
• 1/4 cup minced cilantro
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
DIRECTIONS
If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl. Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper. Toss to combine.
Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl. Whisk to combine.
Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits. Slice into wedges and add to the salad bowl. Or use frozen peaches that have been thawed and drained.
When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves. Arrange the eggs over the corn-peach mixture. Spoon the shrimp and any remaining dressing over the salad. Sprinkle with the cilantro.
Funny Video: Rapping Swine Flu Doc
From Denny: This is a really cool doctor rapping away about swine flu for a PSA ad competition to catch the attention of the nation's kids during this flu season. Pretty clever, enjoy! He sure has my vote! :)
Visit msnbc.com for Breaking News, World News, and News about the Economy
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