And I've been sitting in classrooms all day (until now)
I have another class in a few hours
Which means I can't waste another second inside!
::Pondering:: Perhaps I need sunscreen for my alabaster skin...
Let us begin...
[Today’s music]]
JENNY OWEN YOUNGS – FUCK WAS I
[[Today’s restaurant]]
BARK HOT DOGS NYC
"Brooklyn’s latest high-end hot dog can be found at Bark Hot Dogs, a rustic spot where high communal tables and stools are made of recycled wood. It opened on Aug. 11. The devisers of this little dream, Brandon Gillis, far left, and Joshua Sharkey, have pedigrees of their own, Mr. Sharkey in the kitchen at Café Gray and Mr. Gillis at Franny’s, a block away from Bark. The hot dogs are made with beef, or beef-and-pork by an Austrian sausage-meister upstate. Most of the condiments, including sauerkraut aged in chardonnay barrels, are homemade. Bark Hot Dogs serves its own ale, Bark Red from Sixpoint Craft Ales in Red Hook. Because hot dogs for breakfast—lard-butter-basted or not—can be a tough sell, there’s also a morning menu of homemade biscuits and egg sandwiches"
[[Today’s kitchen gadget]]
SPAGHETTI FORK
"It might look like one of those Japanese "unuseless" inventions, but the Calamete noodle fork is for real. Engineered specifically to enhance the journal of noodles from bowl to mouth, the design takes a standard fork and adds an extra short, stubby tine -- intended to simulate the thumb -- to help grab a forkful of noodles (or pasta)."
[[Today’s news]]
(1)FAST-FOOD OUTLET BECOMES FIRST IN UK TO SELL ZEBRA PIZZAS
“A fast-food outlet has reportedly become the first in Britain to sell pizzas with an extra special topping - zebra. Yummy Yummy Italia in Burnley, northern England, launched the controversial pizza after owner Arash Fard, 33, visited London and saw frogs' legs pizzas on the menu, local newspaper the Lancashire Telegraph reported. The unusual meat toppings are bought from "alternative meats" supplier Kezie, which says the ingredients are ethically sourced from responsible farms. Fard's zebra creation is not his first time experimenting with ingredients. He told the Lancashire Telegraph that his range of buffalo, venison, kangaroo and crocodile pizzas were a big hit with customers since they went on sale earlier this year.”
"Margarine was once written off as a plastic-like artificial substance linked to clogged arteries and increased health risks. But the product has undergone a major transformation in recent years, so much so that many brands are starting to more closely resemble a health product than a high-fat butter-like spread. Today’s margarines contain only traces of maligned trans fats, are fortified with essential fatty acids – particularly omega-3 – and vitamins, and are sometimes even infused with olive oil. Most brands are also relatively low in saturated fats or calories and contain no cholesterol. Numerous types of margarine carry the Heart and Stroke Foundation’s Health Check seal, a designation that tells consumers the product has met its nutrition criteria. Product labels are also designed to boast about the healthy changes. Does that mean the age-old debate over the health benefits of butter versus margarine is finally over? The short answer is no."
while watching Fred Astaire & Ginger Rogers videos on youtube
I love Fred and Ginger....they have such good chemistry.
Fred is such an amazing dancer - he makes me weak in the knees for sure :)
I love how romantic old movies are - I could just watch them all day long.
::One last thing::
Today I've featured a very special curly head - so I hope you take the time to check her out!!!
Let us begin...
[[Today’s music]]
DAMIEN RICE & LISA HANNIGAN – ROOTLESS TREE
[[Today’s restaurant]]
BON BON VIETNAMESE SANDWICHES
"If you only do one thing, you’d better do it well. Tim and Jenny Holloway’s (pictured) one thing is banh mi, and at their new Wicker Park sandwich shop, they’re doing the classic Vietnamese sandwiches very well.Bon Bon Vietnamese Sandwiches started life in February as a tiny carryout-only sandwich counter at the front of meal-prep service My Gourmet Kitchen, but there were always plans for something bigger. My Gourmet Kitchen was about to close, and the Holloways had designs on expansion. About three weeks ago, after a three-week closure to reconfigure the space, Bon Bon launched in earnest. The shop’s still a counter-service operation, but the orange- and green-walled room is now filled with a garage sale’s worth of mismatched tables and retro chairs.The secret to great banh mi is great bread, and Bon Bon gets theirs from one of the best sources in town, Lincoln Square’s Nhu Lan Bakery. Squishy soft with an exterior that flakes away when you bite into it, it’s the perfect base for all five varieties of banh mi the shop turns out: classic, minced pork (seasoned with onions and fish sauce), char siu pork, gingered chicken and portobella ($3.95 each). Each sandwich gets a generous smear of mayo and a salad of julienned carrots, cucumber and daikon radish, plus some fresh cilantro. The crowning touch, a hit of fiery burnt red sriracha, is left to you—bottles are at the counter."
[[Today's kitchen gadget]]
LUNCH BOXES/BAGS
::I think these are really neat::
These particular lunch boxes have attached USB chords
so when you plug them into your computer- your food stays warm!
[[Today’s news]]
(1) CHILDREN TAKE BITE OUT OF WORLD’S LARGEST CHOCOLATE BUNNY
“The joyful peal of children's' laughter could be heard Saturday at a popular shopping center in Johannesburg, South Africa, where more than 250 underprivileged kids gathered with local celebrities to help dismantle and eat the world's largest chocolate bunny. On most days, the children have few reasons to laugh. Many live in unfavorable conditions; some come from child-headed households with little food or time to play. But on Saturday they were just kids. "It is truly amazing to see them act like children," said Portia Mongake from Abangani eNkosini, a local charity. Last week, four professional sculptors undertook the painstaking task of carving the bunny out of three solid tons of chocolate. Because of the brittle nature of chocolate, it was first melted down into blocks then placed one on top of the other to form the basic structure. When finished, the monolithic rabbit towered up to 3.82 meters high (12.5 feet).”
“Gourmet food trucks are democratizing the local- and slow-food trends that started with restaurateur Alice Waters in Berkeley, Calif., and were spread by the Food Network. Although the goal of these trucks is to be quick, convenient and cheap, they are decidedly anti--fast food. They're about dispensing Alice Waters food in a McDonald's manner.”
“Every movement needs a creation myth, and the gourmet-food-truck movement has a really good one. In 1996, Roy Choi, a law-school dropout and a general disappointment to his Korean-immigrant parents, was watching the Food Network one afternoon, eating Cheetos while coming down from some serious drugs, when suddenly Emeril Lagasse started talking directly to him. "He came out of the TV," Choi recalls, "and said, 'Smell this. Touch this. Taste this. Do something.’ Choi, now 40, was in no position to argue with an out-of-body Emeril experience, so he got off his couch in Los Angeles and enrolled in the Culinary Institute of America in Hyde Park, N.Y. He worked his way up to chef de cuisine at Los Angeles' Beverly Hilton and got fired as chef at Rocksugar, the Cheesecake Factory's attempt at Asian street food, before he found his calling in a kitchen on wheels.”
“Scientists have finally confirmed what the rest of us have suspected for years: Bacon, cheesecake, and other delicious yet fattening foods may be addictive. A new study in rats suggests that high-fat, high-calorie foods affect the brain in much the same way as cocaine and heroin. When rats consume these foods in great enough quantities, it leads to compulsive eating habits that resemble drug addiction, the study found.”
“Doing drugs such as cocaine and eating too much junk food both gradually overload the so-called pleasure centers in the brain, according to Paul J. Kenny, Ph.D., an associate professor of molecular therapeutics at the Scripps Research Institute, in Jupiter, Florida. Eventually the pleasure centers "crash," and achieving the same pleasure--or even just feeling normal--requires increasing amounts of the drug or food, says Kenny, the lead author of the study.”
(4)JAMIE OLIVER’S REVOLUTION: LUNCH IS A BATTLEFIELD
“If people are what they eat, then nations are what is eaten in them. For countries, food is a statement of culture and identity. It's why the French invented terroir — food and drink as an expression of the land — and why American lawmakers, ticked off at the French during the Iraq invasion, invented "freedom fries."
“Judged by its food, then, what is the U.S.? To look at our food TV — a mixed-message buffet of indulgence and shame — it's a binge-and-purger. One batch of shows is saturated with fat: Paula Deen cooking "fried butter balls," Adam Richman downing sandwiches the size of dachshunds on Man v. Food, Guy Fieri deep-frying s'mores. (Grilled s'mores? That's rabbit food!) Another is obsessed with weight loss: The Biggest Loser, Dance Your Ass Off, Kirstie Alley's Big Life. Eat this! You're fat! Eat this! You're fat!”
"Yeah, it's dysfunctional. But dammit, it's our dysfunction. So when ABC brought in British chef Jamie Oliver to teach "the unhealthiest city in America" how to eat right, it was more than a reality-show premise. It was a guaranteed culture clash and a political metaphor on a platter.”
EARLY BIRD GRANOLA: A SALTY, SWEET STEP TOWARDS MINDFUL EATING
[[Today's curly head]]
JESSICA STEPHENSON
Just like my first "real" featured curly head (Mia Coleman) - Jessica is one of my oldest friends.
I think out of all of my curly/wavy haired friends - Jessica's curl pattern is the closest to mine.
I love it.
I have so many pictures of us it's ridiculous...BUT...I have NO idea where they are!!
(Jessica has left it up to me to find curly headed pictures of her...thx jess lol.)
I've been looking for them all morning/afternoon and I haven't a clue where our photo album is.
So - I peeped Jessica's myspace & facebook for a bit- and pulled the curliest photos I could find!
Jessica is one of the coolest, busiest, most laid back people I know.
Plus she's a fellow curly head - what's better than that??
Your: Name, Location, Occupation
Jessica Stephenson, Dayton Ohio, Student at Wright State University, HUC/PCT at Miami Valley Hospital and Cheerleading coach at Carroll High School
(Jessica and her sister)
Tell us why you love being a curly head.
Being a curly head is just easier. I wake up in the morning and I don't have to do hardly anything to my hair, it just works! Curly hair is wild and fun without even trying!
(She's silly like me - that must be a curly head trait or something!)
Fill us in on what makes you a unique curly head.
I don't know that I'm a unique curly head in any way?! Lol. I'm just your typical girl with curly hair!
(Me And Jess: Do you see what I mean? Our curl patterns are so similar!)
Give any tips or secrets you might have about maintaining hair like yours.
Let it air dry! The curls dry perfectly just by putting in a little curl creme (tossle me softly by herbal essences) And letting it air dry. Then I add a little aussie hair spray to finish! It takes about 2 minutes after it is dry! Also, I never brush my hair I just let it take its natural course!
(The two of us curly heads just sleeping away! It was a very hard day if I do recall)
If you would like to learn more about this curly head.
Want to be recognized for your beautiful, crazy, and all natural curls?
Then sign up to be a featured curly head!
You must provide:
- Your: Name, Location, Occupation
-Tell me why you love being a curly head.
-Fill me in on what makes you a unique curly head.
-Give any tips or secrets you might have about maintaining hair like yours.
-And send 2 photos – so you have a chance to put your curls on display!
(If you would like me to provide a link to your blog, facebook, myspace, twitter, etc. for the rest of my readers to see – then also throw that in there! The more exposure you get the better!)
Jenna is the name blogging about food appears to be my game. Self declared funny gal, and budding chef-to-be. I prepare food for a living at @olivedive . Click the 'About Me' tab to learn more!
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