June 30, 2008
Look for these hot fashions to be hitting the streets...again
June 29, 2008
My Danskin Triathlon results
Overall Rank: 1173 of 1611
Swim 400 meters: 208 of 254
Time: 5:44
Transition time: 2:59
Bike 12 miles: 47:40
Rank: 1037
MPH: 12.5
Transition: 2.04
Run 3.1 miles: 43:36
Rank: 1360
Pace: 14:04
Final: 1:42:04
June 28, 2008
June 26, 2008
June 25, 2008
where to take those burn out compact fluorescent bulbs
so they are disposed of properly
Cherry Arts Festival
featuring hot jewelry from Boston
June 17, 2008
Black Hawks over Baker
Black Hawk helicopters buzzed over the Baker neighborhood of Denver last night. The action started around 5pm and went until 10pm. We grabbed our neighbor and sat across from the old Gates building just south of I-25 and Broadway and watched them land on the roof of the building with no lights on. The low flying helicopter noise was a presumably a result of practice maneuvers by the National Guard in conjunction with the Denver Police department in preparation for the up coming Democratic National Convention. The cops ate sandwiches and the helicopter pilots wowed us with their low flying maneuvers and roof landings.
A police officer in a an unmarked suv admitted to being associated with the black helicopters. Two plain clothes men said noise complaints could be addressed with 911.
June 13, 2008
June 04, 2008
Chicken Chili recipe
from Julie
Lots of olive oil
3 to 4 chicken breasts – cubed
2 or 3 large yellow onions – diced
4 or 5 garlic cloves – minced
2 red peppers – diced
4 jalapenos – diced
3 or 4 Tbsp. Chili powder
1 1/2 tsp. Ground Cumin
Pinch of salt
1 cup of beer
1 large can of diced tomatoes – drained
1 cup (or 2) chopped olives — black or green
Pinch of Cinnamon
1/4 cup unsweetened chocolate – finely grated
In a big pan ( I use a cast iron skillet for the whole thing) sauté the cubed chicken in olive oil. I like to season it with chili powder and a bit of salt while it’s cooking. Cook it until it’s almost done; then set it aside.
Sauté the onions and garlic in olive oil until the onions are translucent (depending on what you like; it’s also great if you cook them until they caramelize). I usually put in the red pepper and jalapenos in the pan when the onions are about half way done. Once the peppers and onions start to get soft put in the chili powder and cumin. Then cook the vegetables until they are soft or caramelized if you like them more done.
Put in the cooked chicken, olives, tomatoes and beer and a pinch of salt if you like. Put in a pinch of cinnamon. Let the chili simmer uncovered for 15 or 20 minutes, or longer if you want it to thicken up. While it’s simmering, finely grate a 1/4 cup of unsweetened chocolate. Pour this in the chili, and stir it in near the end. The original recipe says to stir in the chocolate right before you take it off the stove, but I usually add it in the last 10 or 15 minutes.
I serve this chili with grated white cheddar and sour cream.
Pasta with shrimp and asparagus recipe
from Linda Smith
Spaghetti for four people
1 T. olive oil
8 fresh asparagus spears, cut in 1” pieces
1/2 c. diced red bell pepper
2/3 c. diced onion
1 pound pre-cooked shrimp
2 T. pesto sauce (may be found in the produce section of a grocery store)
Cook spaghetti in boiling water (follow directions on spaghetti box)
In a hot skillet, add 1 T. oil. Saute diced red bell pepper and diced onion. After 2 minutes, add 1 pound pre-cooked shrimp. Cook 2 more minutes. Remove from heat.
Drain cooked spaghetti and add to the skillet.
Mix in 2 T. pesto sauce. Serve immediately.
avocado and mango salad with passion fruit vinaigrette recipe
from Brynne Roberts.
(i could never find passion fruit concentrate, any fruit juice works...)
Makes 4 servings.
3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons olive oil
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Mojito recipe
from Yolanda Gonzalez
1. In a tall glass, squeeze the juice of half a lime.
2. Add a couple teaspoons of sugar (more or less depending on your sweet tooth)
3. Tear a few leaves of mint and add to glass. With the hand of a wooden spoon (or some other blunt device) smash the leaves with the sugar and lime juice mixture dissolving the sugar.
4. Fill glass with ice.
5. Add a shot of rum.
6. Fill the rest of glass with sparkling water (club soda, sprite, perrier, etc)
7. Garnish with a wedge of lime and a sprig of mint then enjoy!f
French Toast Souffle
from Karen Shiffman
One loaf of French bread
5 eggs
3 C milk
1/2C Sugar
2T Vanilla
splash of bourbon
Night before
grease a 9X13 Pyrex pan with butter
cut the bread into 1-inch slices
line them up in the pan
Using blender, mix eggs. Add sugar and mix again. Then add milk, vanilla , and bourbon and mix well
pour mixture over bread
cover with saran wrap and refrigerate overnight
Next Morning
dot with butter, sprinkle with cinnamon and sugar
bake in a COLD oven uncovered 50 minutes
**I dust with confectionery sugar and add sliced fruit.
