Brasserie D'Orval - Trappist Ale

Orval Trappist Ale is brewed by monks for people who are filled with sin. Not that monks are without sin, but it is of a much lower caliber. My sin could kick a monk's sin's ass any day of the week. In any case, I expected a lot more out of this beer. The head and nose leave much to be desired (first impressions are a bitch) but the body is quite good. I guess I was just expecting more from the holiest people on earth. The carbonation is excessive so it needs to breathe for a while before it can be consumed. Other than that, this is an okay Belgian. I would pass on this one and pick up something with bigger balls. It is a good beer, don't get me wrong, but when I shell out the big bucks for Belgian beers I want my socks knocked off. God himself would be disappointed but he is a hard man to please. 3 out of 5. Don't drink it.

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Title: TMOH - Beer Review 33#: Orval

nformation About This Beer:

Brewery: Brasserie dOrval
Beer: Orval
Style: Belgian Ale
Location: Brewed by Brasserie dOrval, in Florenville - Villers-d.-Orval, Belgium.
ABV: 6,2%
Rating: 92/100
Website: http://www.orval.be/

Thank you for watching and enjoy your beer! :)

Title: The Hopry Session # 23 Orval Beer Review

Information About This Beer:

Brewery: Brasserie dOrval
Beer: Orval
Style: Belgian Ale
Location: Villers d.-Orval, Belgium
ABV: 6.9%
Rating: 96/100

www.thehopry.com
www.twitter.com/thehopry

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Rachael Ray Bakes with Martha Stewart

Check out Rachael Ray's appearance on Martha Stewart's talk show on Friday, November 13. Martha took on the task of teaching Rachael (who we know is not really a fan of measuring) to bake a pie. I can't really tell if Martha is being funny or rude, but that's sort of Martha's signature, isn't it?



If you haven't seen the footage of Martha on Rach's show, you can see a clip of them chatting at the kitchen table and helping grocery shoppers.

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Title: Bake It (Shake It Parody)

Hey guys! hope you like it. I worked on the vocals when i was home sick and bored so...singing isnt the best..but hey compared to some other parodies.. its pretty okayy. Please watch comment, rate and of course subscribe! :] Thanks For Watching
**LYRICS**
Yeah dude, my teacher wants me to bake some cookies for like a class project or something
And I need to bake it. by tomorrow.
hm? What? Oh uh, your baking? You can't bake for poop
I donno man, I've been watching some Rachel May, Boobie Flay, AND Girl Fietti I think I got the hang of it
AND even Susie Q from school has hope in me.
There's no way, I'll bet you
Benjamin? too much
Jackson? He looks stupid
Lincoln? He's dead
Obama? No I'm hungry
ONE DOLLAR!
Let's bake!
Yeah, come on
bake, bake
I need a ride can you drop me to the cook store
Im so cold so the cookies gonna be warm
And I was thinking of recipes that I could use
Tonight im making some sweets, just you watch now
Im gonna bake some cookies, should I start now.
Now if I Mix it like this, should it look like that?
Now should I stirs it like this, or should I stir it like that?
And If I bake it like this, will it come out like that?
Come on, lets bake bake, a-bake bake a-bake it
Bake bake, Bake bake, a-bake it
Bake bake, bake bake, a-bake it
Shake shake, shake shake, a-shake it
Shake shake, shake shake, a-shake it
My hands shakin but my mind is in a straight stare
I'm in the kitchen but my gloves are laying right there
And I was thinking of ways that i might screw up
Tonight im making some sweets, just you watch now
Im gonna bake some cookies, here we go now
Now if she mixes like this, should I mix it like that?
And if she stirs it like this, or should I stir It like that?
Now if she bakes like this, will it turn out like that?
Come on, i gotta bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake itI saw her bakin and I couldn't it my mind
You could tell that she could tell that I was taking my time
But I was thinking of ways to get me out of this bet
But My urges wants me to bake, so I should turn on the heat
Now I mixed like this, and it looked so good
And I stired it like this, and it felt how it should
then I baked like this, and it came out like that
Come on, bake bake, bake bake, a-baked it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
bake bake, bake bake, a-bake it
Even though i was sick i think i sounded better than how metro station REALLY sounds
http://www.youtube.com/watch?v=drZQM9HRDcQ&feature=related thats without all the editing.

Title: Spiders Scare Me to Death.

In which a spider pulls a prank on Rachael, and she bakes some blueberry turnovers for Thanksgiving.... messily.

Follow us on Twitter: http://twitter.com/schemestresses

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Spotlight on Spices: Some Ideas For Using Up Those Odds & Ends in Your Kitchen Cupboard

Do you have spices in your spice rack that you rarely, if ever, use?  Do you sometimes wonder what to do with them?  Maybe you've got spices that came in a pre-packaged set or gift basket, & have some left-over ones that you've never found a reason to use.  And there they are, just sitting there, languishing away in your cabinets, neglected & unused.

Well, fear no more.  I have some solutions to use the most unusual of your spices. What I'd like to propose requires some practically effortless readership participation: Simply tell me which spices in your cupboards you rarely use but would like to try in a dish, & I will come up with an original recipe using that particular spice or spices, either as standalone recipes or where appropriate, some combination thereof.  All you have to do is leave a comment on this post (or send me an email if you'd prefer) & let me know.  It's that easy. And the best part is that I do all the work & creative thinking on your behalf, & all you have to do is let me know your spice challenge/conundrum. :) That works out to be a pretty good deal for you, eh!?! ;) Sound like fun?

I'm also going to scour my own cabinets for spices that rarely get used & dream up some original recipes based on those.  It'll be a spice-centric series of recipes that will be entitled "Spotlight on Spices."  How's that for some alliteration? ;)  

Even with the fairly wide variety of dishes that I make, there are still a few spices that never seem to see the light of day. :) I can think of a few off the top of my head: celery seed, celery salt, white poppy seeds, yellow mustard seeds (I use black mustard seeds more frequently, mostly for Indian cooking), white chili powder, black salt, dried pomegranate seeds, ground fenugreek seed (I tend to use it in its whole form), ground anise seed, star anise, tukmuriya (an Indian spice), & dried juniper berries, to name but a few.

Ladies & gentlemen, get ready to have some fun. Let the spice challenge begin!

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Updated Book Tour Dates

One of the bloggers over at Rachael Ray's official site, Last Minute Lady, has provided an updated list of book signing dates for Rachael's new cookbook, Rachael Ray's Big Orange Book:. Here is the 411:


Fri, Dec 5 New Jersey
4:00pm - 6:00pm: Signing Sam’s Club 2000 Clements Bridge Road,Suite 116 Deptford, NJ

Sat, Dec 6 Philadelphia
Noon - 2:00pm: Signing Williams Sonoma 160 North Gulph Road King of Prussia, PA 19406
6:00pm: QVC On Air Signing

Sun, Dec 7 Austin
7:00pm - 9:00pm: Signing Book People 603 N. Lamar Austin, TX 78703

Mon, Dec 8 Atlanta
7:00pm - 9:00pm: Signing Borders 4475 Roswell Rd. - Ave. E. Cobb Marietta, GA 30062

Tues, Dec 9 Nashville
4-7pm (time to be confirmed): Signing Williams Sonoma Coldsprings Store (right outside Nashville) 1800 Galleria Boulevard Franklin, TN 37067

Wed, Dec 10 Lexington, KY/Dayton, OH
Noon - 2:00pm: Signing Joseph-Beth 161 Lexington Green Cir # B Lexington, KY 40503
6:00pm - 8:00pm: Signing Books & Co. The Greene Shopping Center (right outside Dayton) 4453 Walnut Street Beavercreek, OH 45440

Thurs, Dec 11 Chicago
6:00pm - 8:00pm: Signing Borders 1500 16th Street, Suite D Oak Brook, IL 60523

Fri, Dec 12 Raleigh, NC
3:00pm - 5:00pm: Signing Barnes & Noble Cary Commons (right outside of Raleigh) 760 SE Maynard Cary, NC 27511

Sat, Dec 13 Baltimore, MD
Noon - 2:00pm: Signing Books-a-Million Arundel Mills Mall 7000 Arundel Mills Circle Hanover, MD 21076

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winter fruits

january, and then february, (and yes usually even march), can be a bit dreary here in the northeast. new england is famous for its winters. yet i remain defiant. i try to enjoy winter outside by going to the beach for a walk (dressed very warmly) or a jog. and i head into new york city for lively museum visits and lunch at trendy restaurants or dinners with friends. and i try to keep the inside of my house in denial that winter is even happening outside. i have a variety of tricks for this. and no, none of them involve staying in bed reading and hiding under the covers eating chocolate until april. no, i keep a large quantity of tropical plus other fruits in the larder. yes there are still some good apples now and citrus is wonderful. loving the grapefruit we have been getting lately. and the organic blueberries from chile are AMAZING right now this week. but also some pomegranates and best of all, passion fruit. we are all crazy for passion fruit around here.

passion fruit are grown in either california or new zealand and are available off and on throughout the year. a passion fruit is not ripe until it is nice and wrinkly, and becoming a bit soft. slightly wrinkly and you may have a tart inedible fruit on your hands. once you have purchased your lovely passion fruit, you wait patiently for several days or more and let it get all uniformly wrinkly and then it is time to cut open. but if you just slice right through it, the juice runs all over the place. and it is so delicious i don't want to waste even one tiny drop (although it is impossible not to spill a little juice every single time). so, to remedy this wasteful situation, i cut the fruit almost all the way through, drop my knife, and seize the two halves (still joined) and right them. little bowls of passion fruit goo. insert spoon into said goo. congratulate yourself on a job well done. enjoy. gorgeous luscious fruits, beauty in the dead of winter.

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Killer Buffalo Roast

I heard through the grapevine that my local purveyor of meats received a large amount of buffalo and they were just dying to get it off their hands. Not one to shy away from fresh local meats, I pounced. My kill was a 2lb buffalo roast that screamed "slow cook the shit out of me and call me Nancy!" Let's begin:

Start by marinating your roast. Whisk together 1 1/2c olive oil (not extra virgin, you stupid ass), 3 cloves of minced garlic, and some freshly ground black pepper. Slowly whisk in 1/4c red wine so that it emulsifies. Don't be dumb and ask me what that means. Look it up, genius. Place meat in a ziplock back and pour the marinade over. Put in fridge for at least two hours and up to 12 hours.
If you know anything about buffalo, and you don't, you know that it needs to be cooked at a lower temperature than beef and the desired level of "doneness" is med-rare to rare. Medium buffalo sucks serious ass. I slow cooked mine, with the cover on idiot, for about 45 min and it worked out perfectly but your fire will be of a different heat. I work by touch when I am cooking meat which requires a high level of culinary skill that you will never attain. What a shame.
Damn! Would you look at that. That is a roast I can sink my teeth into. "Yeah that looks nice, but what does it look like on the inside? You probably fucked it all up and cooked it medium." Oh ye of little faith. Don't you know everything I make is perfect?
Told you, asshole. Eat it.

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Recipe #205: Dill & Sun-Dried Tomato Omelette -- Simply Dill-icious! :)

This is a simple but tasty recipe that takes only a modicum of effort. Perhaps that's why there are so many omelette recipes on this blog. Hahaha.

There are some nights when it's just easier to make an omelette than to start in on an elaborate dinner production. Those of you who've come back tired from a hard day's work & just want to kick your feet on the sofa not long after dinner, this is the recipe for you. :)

Dill & Sun-Dried Tomato Omelette

Ingredients:
4 eggs
1 Tbsp. "lite" non-dairy creamer
salt, to taste
cracked black pepper, to taste
1 Tbsp. fresh dill, finely minced
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
2 Tbsp. shallots, finely minced
2 Tbsp. sun-dried tomatoes, julienned
1/2 Tbsp. unsalted butter, to season pan

Directions: Beat together eggs & creamer in a small bowl. Then add salt & pepper, dill, parsley, shallots, & sun-dried tomatoes & thoroughly whisk together. Set aside. In a large (10"), nonstick sauté/omelette pan, melt butter on high heat. Then reduce heat to low & pour in egg mixture. As soon as the omelette starts to set, lift up omelette on one side to check its underside to see if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.

Yield: Makes 1-2 servings.

Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.

Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)

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Title: Gucci Mane- The Recipe

Gucci Mane- The Recipe

Title: Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

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and so we're off

to our home away from home, san francisco/marin county/napa. we'll be visiting dear friends and family, enjoying that fresh pacific ocean air roaring through the golden gate, eating really fresh food from chefs like thomas keller and patricia unterman, we'll visit some cheesemakers, chocoaltiers and feast on incredible dim sum. we'll wander, swim and stroll. we'll visit some sea lions and take lots of pictures along the way. cu soon. xo, g

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Introduction to the simple past of "be": Was and Were

Level: pre-intermediate

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Recipe #5: Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Sauce Ingredients:
1 1/2 Tbsp. garlic (about 4 medium garlic cloves), peeled & minced
1 tsp. ginger (about 1" piece), peeled (using the side of a spoon) & minced
1/2 tsp. salt
1/8 tsp. crushed red chili pepper flakes
2 Tbsp. dry-roasted, unsalted peanuts
1 Tbsp. reduced fat, natural style (i.e., no-sugar added) creamy peanut butter
1 Tbsp. fresh cilantro, finely minced
2 Tbsp. lime juice
1 tsp. soy sauce
2 tsp. honey
1 tsp. sesame seed oil
1/2 Tbsp. sesame seeds
1/3 c.light/lowfat, unsweetened coconut milk (from a can) (or if unavailable, use light plain soy milk or water)
1 scallion, chopped crosswise into thin rounds (use whole scallion, including green portion)

Stir-Fry Ingredients:
3 c. broccoli (Chinese broccoli is particularly fantastic; if unavailable, use common, "calabrese" style broccoli)
1/2 c. water

Directions: Using a mortar & pestle, make the garlic ginger paste. This is done by combining garlic, ginger, & salt, pulverizing the mixture until it turns into a smooth paste. (The salt not only provides flavor, but aids in the pulverization process.) Next, add red chili pepper flakes, crushing them with the pestle until well, combined. Add peanuts & grind them into a fine, crumbly powder (or as close to that consistency as possible). Add peanut butter, cilantro, lime juice, soy sauce, honey, & sesame seed oil, continuing to smash together ingredients until well-blended. Gently mix in sesame seeds, and then transfer ingredients to a small sauce pot. Combine with scallions & 1/3 c. coconut milk (or plain soy milk or water), mix well, & cook for a minute or so, only enough to warm the sauce without browning it.  Set aside. Next, lightly steam broccoli in water, being careful not to overcook, brown, or burn. Broccoli should be firm, not limp or mushy. At this point, the water should be almost completely evaporated & the broccoli should still be a bright green color. Remove from heat, drain any excess water, & divide into equal portions. Top with peanut sauce, and serve with (long grain, brown) basmati rice or cellophane/rice noodles.

Chef's Notes: To save time, you can make the sauce using a food-processor instead of a mortar & pestle. In that case, just dump in all of the sauce ingredients at once and pulse until smooth.

Alternate Preparation Ideas: This dish would taste really good made with carrots, tofu, and perhaps a few mung bean sprouts.  Or alternatively, you could substitute or add chicken or beef.

To make this recipe even lighter, you can substitute a 1/2 tsp. sesame oil + 1/2 tsp. water for the 1 tsp. sesame oil, and 1/6 c. light coconut milk + 1/6 c. water (or plain soy milk) for the 1/3 c. light coconut milk.  I realize most liquid measures don't have 1/6 c. markers, but just eyeball it and pour in about half of a 1/3 c. coconut milk & fill the remainder of that measure with water (or plain soy milk) up to the 1/3 c. line.

Yield: Serves 2.

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Title: Betty's Broccoli Casserole Deluxe Recipe

In this video, Betty demonstrates how to make her Broccoli Casserole Deluxe. This is a nice, creamy blend of chopped broccoli, eggs, mayonnaise, onions, Cheddar cheese, and cream soup, topped with cracker crumbs and baked to perfection!

Ingredients:

16 oz. (approximately) frozen chopped broccoli
2 eggs, well beaten
1 cup mayonnaise
2 teaspoons minced onion
1 cup shredded sharp Cheddar cheese
10 ¾-oz. can condensed cream of celery soup (You may substitute any cream soup you like.)
ground black pepper, to taste
cooking oil spray
½ to 1 inner pack of Ritz crackers, crushed into crumbs


Cook broccoli in 1 cup boiling water 5 minutes; drain. Add 2 well-beaten eggs, 1 cup mayonnaise, 2 teaspoons minced onion, 1 cup shredded Cheddar cheese, a 10 ¾-oz. can cream of celery soup, and ground black pepper, to taste. Pour into an oven-proof casserole dish that has been sprayed with cooking oil. Cover evenly with a thin layer of crushed Ritz cracker crumbs. Pepper the top of the casserole, to taste. Bake at 350 degrees until bubbly, about 25 to 30 minutes. This is a great dish to add to almost any menu, and it is terrific for pot luck dinners! Enjoy!!! --Betty 

Title: Chinese Beef and Broccoli Recipe

Learn how to make this take - out favorite.

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Sunday - A Day of Remembrance II

Today's Sunday of Remembrance is a little late because I just arrived back in town from the dirty hot south. This is fitting because 'Cuz I Felt Like it! lives in said dirty hot south. She has tattoos of fucking Hello Kitty and can't put a thong on properly which immediately labels her as either totally fucking lame or Japanese. She is not Japanese. Her blog is minutely funny so check it out if you feel like wasting your time. Nothing special here folks; Just a bunch of shitty writing and crappy pictures. She also makes amputee teddy bears and sells them on Etsy. So if you are in the market for a bear that will freak out and disturb your child, now you know where to go. Since she is from the south, I dedicate my Blackened Catfish to 'Cuz I Felt Like it! Enjoy.

http://cookingforassholes.blogspot.com/2009/05/blackened-catfish.html

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Title: We Shall Remember Them - Remembrance Sunday

Remembrance Sunday, a day to remeber those who have died for the protection of our liberty and those who have died in and beacuse of war.

Due to high demand, I have now made this video available for download at high quality and high defenition ( HD ). Please visit: www.peternicholls.me.uk/remembrance for download options.

Music is from Elgar's Enigma Variations.

Title: Remembrance Sunday HM THE QUEEN lays wreath at the Cenotaph 8th November 2009 PART2

video includes the 2 minute silence

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Northwest Spectacular

Start by hitting up that bottle of wine. Once you are two glasses down you should think about how you need to start dinner but one more won't hurt right? Okay now that we are three down let's make some fucking food. All these recipes go right after another so the timing is stupid easy. The menu is as follows: roasted red potatoes, garlic roasted broccoli, and BBQ roasted salmon. Notice a theme here? Let's begin:

Start by pre-heating your crappy oven to 400 deg. Quarter however many red potatoes you would like to consume. Toss with some garlic and olive oil (NOT extra virgin simpleton). "How come your garlic is all concentrated in that one spot." Fuck you. I intended to do that asshole.

I didn't take a picture but after the potatoes have roasted for 20 min toss in some garlic broccoli for 10 min. After 10 min pull the broccoli and add the covered salmon (salt and peppered) for 5 min. Pull the salmon and brush with some sweet ass BBQ sauce. Return to oven and bake for another 7 min uncovered. After 7 min pull everything. Got it all there you quick thinker you?

Dinner is served. Love it. What you got? Nothing. Eat it.

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Title: Anna and Bijou at Northwest Spectacular

Title: Nurse returns from 'most spectacular destruction'

One month ago Spokane nurse Deanna King left the Inland Northwest and headed to Haiti to help as part of Medical Teams International. Shes returned home fresh from an experience that she says changed her life. KXLY4's McKay Allen reports.

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summer breakfast

fresh organic yogurt, juicy sweet unblemished peaches, tart juicy firm blueberries, toasted oats, organic roasted cashews and pistachios. i love summer. so simple. so incredible. peak experiences easily attained with little or no effort. i must say i like that equation very much.

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Title: Blue Jay, Tufted Titmouse, Mourning Dove Having a Good Summer Breakfast ' ' ) - Bird Video 5

http://evansbirds.blogspot.com

Video I finally edited to clear my SD card to make more bird videos. I like the closeness I get with this setup. All I need is a remote-controlled video camera to start and stop video and to pan and zoom, so we'll have to see about that and if I can find one at a good deal. I'm getting really into my new bird hobby and having a lot of fun figuring out new methods to get better video of the birds I feed and to get different and creative food and feeders that are inexpensive. -Ev

Keywords: Tufted Titmouse Paridae Chickadee Titmice tit Blue Jay Jays Mourning Dove songbird call cute bird birds birdie little animal animals feeder birdfeeder food America Nashville nature wildlife life outdoors fly flying birdwatching bird-watching watching Canon PowerShot SD1100 IS camera

Title: Spring-Summer Baby & Kids Fashion Show: Vancouver Children's Trunk Show - Breakfast Television

Vancouver Children's Trunk Show organizer, Jennifer Neudecker, introduces BTV viewers to Spring-Summer 2009 Baby & Kids Fashions by Canadian designers - Milk Factory Designs, Po Po's Ponchos, Redfish Kids Clothing, and Westcoast Baby.
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weekend simplicity

i don't know who invented weekends. but it was a marvelous, marvelous idea. maybe a leisurely breakfast, some outings, a get together or two. catching up on some household projects. an art fair perhaps. enjoy xo, g

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Title: Holly Payne ('94) reads from her book Kingdom of Simplicity

Journalism alumna Holly Payne, 94, reads from her latest book, Kingdom of Simplicity, in the Jepson Alumni Centers Bottomley House living room as part of the University of Richmond's Homecoming Weekend celebration.

Title: Simplicity performing live for fox5

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Title: The 1987 Simplicity SunRunner rear-wheel-turn lawn tractor

We cleaned up this little Simplicity this weekend and put on a new fuel pump and got it going again after sitting for a few years. With it's rear-wheel steering and built in dumping cart, it's a very unique tractor indeed. A bit hard to get used to driving though!

Title: Holly Payne ('94) reads from her book Kingdom of Simplicity

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Recipe #149: Pico de Gallo

Here's another recipe for a condiment that I'll be serving along with tonight's dinner, "Tequila Lime Chicken Fajitas." Some people think of pico de gallo as salsa; however, its simplest form, I'd say that it more closely resembles a side salad of marinated fresh raw chopped vegetables than an actual sauce/salsa per se.

It's commonly used as a topping for tacos, empanadas, tortilla chips, and of course, fajitas. :)

Pico de Gallo

Ingredients:
1 1/2 c. vine-ripened tomatoes, diced (about 1 1/2 large tomatoes)
2 Tbsp. freshly squeezed lime juice (the juice about about 1/2 lime)
1/4 c. red onion, peeled & diced (about 1/4 large onion)
1/2 Tbsp. jalapeño, stemmed & diced (or seeded & reduced to 1/4 tsp., if you prefer less heat)
1/2 Tbsp. fresh garlic, peeled & finely minced (about 1 small clove)
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. fresh cilantro, finely minced
1/2 tsp. pico de gallo seasoning (substitute with Mexican chili powder if unavailable)
1/4 tsp. ground cumin
1 dash hot sauce, or to taste (optional)

Directions: Mix together ingredients, marinate in refrigerator for 1-2 hours, & then serve.

Yield: Makes a little more than 2 c. (Or, 2 c. + 1 T. + 1 1/8 tsp., to be exact. ;) )

Chef's Notes: Some of you may prefer to drain (or seed) the tomatoes before incorporating them into the pico de gallo mixture. Or, alternatively, you could use quartered grape or cherry tomatoes, which contain less juice than the full-sized, vine-ripened variety.

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Title: Salmon - Simple Sautéed Salmon Recipe

Salmon is a great fish to work in to your diet and it's good for you too. Full of Omega 3, a "good fat" that may reduce the risk of heart disease, diabetes and more. Salmon is also a good source of B12, Niacin and vitamin D.

In this simple salmon recipe, Rita shows you how to sauté salmon filets in a cast iron skillet and finish them in the oven. Great for a crowd, an easy recipe like this salmon recipe make quick work of your time in the kitchen.

Simple ingredients that you can adapt are a great part of this salmon recipe. A bit of seasoning, lemon and the option of lemon grass round out this dish.

We'll be adding more Salmon recipes soon, so make sure you subscribe to Rita's YouTube channel for salmon recipes, simple kitchen tips and other great recipes that are easy, healthy and delicious.
I've made several versions. Here's my current fave:

Ritas Master Seasoning

Mix together and store airtight at room temp

4 tablespoons sea salt
2 tablepoons freshly ground black pepper
1 generous tablespoon garlic powder (or more to taste)
2 teaspoons paprika
1 teaspoon celery salt
Even Better: For seafood and grain dishes: reduce pepper to 1 tablespoon and add 2 tablespoons lemon pepper seasoning to the mix.

Title: Easy Raw Food Recipes-Sunflower Tomato Burgers

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* RAW FOOD RECIPES on DVD!
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Big Ass Sandwiches Food Cart

There are a million and a half food carts in downtown Portland and I never really eat at any of them. I happened to discover Big Ass Sandwiches via Twitter (I know, I am a fucking loser) and I knew immediately I had to check this place out since I am a sucker for anything with "ass" in the name. I didn't even realize it was a food cart until I got there and all I found on SW 3rd and SW Ash was this:
What the fuck? I can't believe they covered up the "ss" in "ass!" I guess there are little kids walking around but still! In any case, the owners were super fucking nice and very cool. I ordered the special of the week: "The Pork Hammer." How can you go wrong with a name like that? It consists of ham, bacon, sausage, coleslaw, and fries. For a full list of sandwiches see their menu.
On my short ride home the emanating odor of delicious pork products filled the car and made me want to pull over and cram the damn thing in my fat face. Even when I got home I started to devour it before I took a picture. To my surprise, and delight, the slaw and fries were on the inside of the sandwich. Hell-fucking-yeah.
Now with a name like "Big Ass Sandwiches," I expected this bad boy to be a little bigger. But you know what? If it was any bigger I wouldn't have been able to finish it. At least not without taking a "Big Ass Shit" first. All-in-all I fucking loved my sandwich and I will definitely be hitting them up for more. Patronize it.

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Title: Bizarre Foods: Spleen Sandwich in Sicily

Andrew Zimmern travels to Italy in "Bizarre Foods" where he samples a cow spleen sandwich, Sicily's original fast food item since the 1800s. Bizarre Foods airs Tuesdays at 10 PM on Travel Channel. Visit http://www.travelchannel.com/TV_Shows/Bizarre_Foods

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