Tuesday, November 15, 2011

Scrambled Eggs a New Way - or is it?

I have been busy writing, some for fun and practice and some for business. Here are my latest articles. I hope you like them...
Keep a Style Journal
Role Model: Leroy Jethro Gibbs of NCIS
Using a Journal to Assist You in Decorating
Using Google Adwords for Your Campaign
Role Model: Anthony "Tony" DiNozzo Jr of NCIS

I Made Scrambled Eggs this morning and they came out excellent.
These are freshly made out of the pan....Here are the ingredients.
This recipe comes from The Margaret Rudkin Pepperidge Farm Cookbook copywrite 1963.
\This is the best picture I was able to get because it doesn't have a title cover only an end cover.
Here is how I did it.

It was very simple.
Hope you enjoy everything.

Wednesday, November 9, 2011

Lemon Herb Roast Chicken like Tastspotting

Here is my chicken...drum roll please!!

It is such a wonderful golden color. Perfect for eatting.

Lemon Herb Roast Chicken

The instructions here are for one chicken. If you’re smart like we are, roast two. If your oven has the space, go crazy and roast three.

1 chicken can serve 4 for dinner. Or one person 5-6 successive meals. You choose. Of course, with two chickens, you don’t have to.

1 whole chicken, giblets removed, rinsed, and patted dry with paper towels
about 2 tablespoons salt
black pepper
2 lemons, cut in halves
5-6 cloves garlic, peeled and gently smashed
4-5 sprigs fresh thyme

Preheat oven to 400°F.

Generously sprinkle inside chicken cavity with about 1 tablespoon salt. Place lemon halves, garlic cloves and fresh thyme inside cavity. Truss the chicken, loosely closing up the cavity and tying the legs together.

Sprinkle the outside of the chicken with the rest of salt (more if needed) and a few hard turns on the pepper mill. Place the chicken breast side up in an oven proof pan, and roast for about 1 hour, or until juices from the thigh run clear (or until a thermometer in the thickest part of the thigh registers at about 175°F).

Remove pan from oven and allow chicken to rest/cool for about 10 minutes.
The chicken was so good that when i attempted to pull the chicken leg off the chicken and the bone. Cooked to perfection.

Tuesday, November 8, 2011

Take the Bag when You Go Shopping

I enjoy shopping at Stop and Shop, in fact I also prefer Stop and Shop to other grocery stores. They have great prices and you can get out quickly.
Here in one of the reasons I love shopping at Stop and Shop.
These make it all the more worthwhile.
Image Courtesy of Stop and Shop
and of course you need to take a bag to go shopping
Then head to the register
Puch the produce button
And save 5 cents with this button

Thst is how you save while you recycle at Stop and Shop.

Monday, November 7, 2011

Omelet for Breakfast

I have been a busy for the start of a new month. I wrote some articles Role Model: William "Will" Schuester of Glee, Role Model: Fin Hudson of Glee, and Are You Spinning Your Wheels?

I started reading The Two Towers Part Two: The Lord of the Rings by J. R. R. Tolkien.

I went to see the play The Woman in Black at the Ivoryton Playhouse which is scary considering it is a ghost story.It is based on the Susan Hill novel. 

I also did something a little different this year - my family and I celebrated Thanksgiving on Saturday November 5. My brother is in the Navy and he is overseas, but is home for two weeks for vacation so we wanted to do something special for him.
This omelet was easy to make although I halved the recipe. Here are all the ingredients you need.
Here is the recipe

½ apple peel- core and thinly slice
2 teaspoons cream or milk
2½ tablespoons butter - divided
salt & pepper
2 eggs
2 tablespoons diced brie cheese

Sauté ½ apple in 1 Tbsp butter.
Beat together two eggs, 2 tsp cream or milk, and salt & pepper until blended but not frothy.
Melt 1½ Tbsp. butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sautéed apples and 2 Tbsp diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate.

Friday, November 4, 2011

Hawaiian Salmon With Pineapple Salsa

My dinner tonight. The fish and salsa are yummy. The salsa even has a nice kick to it. Here is the recipe which originally came from Food.com.

Hawaiian Salmon With Pineapple Salsa
A lovely way to fix salmon from the Hawaiian Islands. I got this recipe from Kosher Cooking. — Oct 26, 2004
6 (6 ounces) salmon fillets
1 small red onion, finely chopped
2 teaspoons olive oil, plus
2 (8 ounces) cans crushed pineapple
1 tablespoon olive oil, divided
½ cup golden raisins
4 teaspoons lemon juice, divided
¼ teaspoon cayenne pepper
4 teaspoons minced fresh ginger, divided
3 cups torn fresh spinach
1 medium red bell pepper or yellow bell pepper, diced
3 cups torn fresh romaine lettuce
6 servings Change size or US/metric | 30 minutes 15 mins prep
1. Rinse the salmon in cool water and pat it dry.
2. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
3. Coat both sides of fish with the mixture and refrigerate for up to an hour.
4. While the fish marinates prepare the Pineapple Salsa.
5. Heat the remaining oil in a medium skillet.
6. Add the yellow pepper and onion and sauté until soft about 4 minutes.
7. Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
8. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
9. Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
10. Enjoy!

The recipe was pretty easy. Here is a picture of the ingredients needed.
The salsa has a nice sweet sour taste.
And I broiled the salmon....
Very appetizing!

The Woman in Black

If you love ghost stories and things that go bump in the night. Call and purchase tickets to the Ivoryton Theater to see this frightner.  Originality published in 1983 by Susan Hill it was adapted for stage and later for television. The play was adapted by Stephen Mallatratt.
Ian Lowe and Steven L. Barron in The Woman in Black. Image courtesy of the Ivoryton Playhouse.
Barron and Lowe have a chemistry that brings this dramatic haunting story to life in front of the audience.Maggie McGlone Jennings  does a wonderful job with the bringing the story to life on stage.The set design, sounds and costumes make it even more thrilling. If you enjoy sitting around a campfire telling ghost stories this story should be another story to add to your collection. 

Picture courtesy of the Ivoryton Playhouse.
Let me let you in on a little secret. This thriller is in production to come to a major box office near you, but if you love to be frightened in the night I wouldn't wait that long to see this show when you can come to this local theater.

Thursday, November 3, 2011

Theater Tonight!

Tonight I am off to the theater - Ivoryton Playhouse to be exact. They are doing The Woman in Black
image courtesy of the Ivoryton playhouse
The play stars Steven L. Barron who was last seen in the 2010 production Driving Miss Daisy and  Ian Lowe.  The show was directed by Maggie McGlone-Jennings. The story is based on the novel by Susan Hill. It is sure to be a success. 

On another note this is what I had for dinner last night.
Yes, it is a television dinner but it is healthy and I don't like to make it a habit of eating frozen dinners. If you are going to eat healthy one of the better frozen meals to chose is Amy's. Here is what the meal looks like fresh out of the oven.
It was tasty but I would not recommend a frozen dinner on a regular basis. 

While I did have a frozen meal for dinner I did have time to do a little more writing that was fun - Role Model: Arthur "Artie" Abrams of Glee

Tuesday, November 1, 2011

Able to Get in Some Writing and Steak

I have been keeping busy. I wrote two articles recently, Role Model: Kurt Hummel of Glee, Role Model: Brittany Pierce of Glee, Role Model: Rachel Barbra Berry of Glee.

For dinner I had steak tonight...
I marinated this steak with extra virgin olive oil, Balsamic vinegar, Worcestershire sauce, Garlic, fresh parsley and cilantro, and A1 Steak Sauce. I marinated it for 4 hours and then I grilled it, and added a little butter on top. Oh the cholesterol it must have. It was yummy!