January 09, 2004
Email me at firstname.lastname@example.org
PC: Were you a fan of the books?
BB: When I was younger, a lot younger, we read The Hobbit, me and all my friends that I grew up with. One of the guys, we weren't book readers, you know, we played football and read comics you know and one of the guys started talking about this book The Hobbit and I distinctly remember him saying that he was reading it in bed the night before and he got such a fright when this dragon came out, I thought how can a book give you a fright you know it's not a movie, you're reading it. After that I started reading it and we all read it together and it was great. There were all these guys who weren't readers, and we'd all meet up at night after a game of football and talk about where we were up to in The Hobbit.
That was beautiful and then it took a while to remember this but I know what happened, why I didn't go and read The Lord Of The Rings was I started to read it and it was about this guy Frodo and I wanted to read more about Bilbo this is the character I got to love, so I never read it.
-Billy Boyd, who plays Pippin in the LotR Trilogy (excerpt from an article in XPressmag.com.au By POLLY COUFOS)
That's Pippin on the left, Merry on the right
Posted by Janet at 11:24 AM| Comments (0)
January 08, 2004
here, sing this song and see my results below:
"What's your brand of sexy?" - Results:
Romantic-Sexy.... Your fantasies involve love, not lust. You are a fantastic kisser, love wearing a dress and for very good reason: it's your favorite thing. You are sappy as hell, and you don't care who knows it.
Again proving how incredibly wrong these things are:
DownGirl-Sexy.... You are the average man's fantasy. You like sports and action movies, toilet humor is your forte and you love beer and red meat. His friends all want to hang out with you, and most want to do you. Too bad all the girls you know hate you, but hey, who cares. You're a man's woman.
P.S. Even if I'm on the girly side, it's not all stilettos and dresses. I also enjoy comfortable fot wear just like the ones featured on Best Walking Feet.
Posted by Janet at 02:39 PM| Comments (0)
Buffalo Chicken Lasagna
12 pieces lasagna, uncooked
Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.
Bleu Cheese and Sundried Tomato Stuffed Chicken Breasts
4 6 to 8 ounce boneless, skinless chicken breasts
Preheat oven to 375F. Pound chicken breasts flat. Sprinkle 1 ounce bleu cheese and 2 sundried tomatoes in the center of each breast. Fold breasts in half and roll, securing with string or toothpicks. Place rolled breasts in a nonstick or lightly oiled baking pan and bake for 20 minutes. Serves 4.
Buffalo Chicken Wraps
4 boneless skinless chicken breast halves, cut into bite sized strips
In a medium bowl combine chicken, salt and hot pepper sauce; toss to mix. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink and liquid is evaporated, stirring occasionally. Meanwhile, in small bowl combine celery, cheese and salad dressing; mix well. Spoon celery mixture onto each tortilla; spread to within 1/4 inch of edge. Spoon chicken down center of each tortilla. Top each with 1/3 cup lettuce and 1 tablespoon carrot. Fold or roll up tortillas. Makes 4 sandwiches.
Cauliflower and Broccoli Gratin with Bleu Cheese
10 ounces cauliflower florets
Bleu Cheese Sauce:
Heat the oil in the frying pan over a medium heat, then add the onions and let them cook for 3 to 4 minutes, until lightly tinged brown. Next stir in the rice and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to its very lowest setting and cook for 40 to 45 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, making the rice sticky. While the rice is cooking, make the sauce. Place the milk, butter, flour and cayenne pepper in a saucepan; using a balloon whisk, whisk on a medium heat, continuing until the sauce becomes thick, smooth and glossy. Turn the heat to its lowest setting and give it 5 minutes to cook. Whisk in the cheese until it has melted, then season with the nutmeg, salt and freshly milled black pepper. Next, preheat a burner to its highest setting, then place a saucepan on the heat, add some boiling water from the kettle, fit a steamer in it and add the cauliflower. Put a lid on and time it for 4 minutes. Add the broccoli to the cauliflower, put the lid on again and time it for another 4 minutes. Arrange the cooked rice in an 8 x 6 inch baking dish and top with the cauliflower and broccoli florets. Pour the sauce over all. Mix the Parmesan with the bread crumbs and parsley. Sprinkle this all over the top, then place the whole thing under the broiler and cook for 2 to 3 minutes, until the sauce is bubbling and golden brown. Serves 4.
Country Focaccia with Bleu Cheese and Lavender Honey
1 envelope active dry yeast
Combine yeast, sugar and milk in the bowl of a stand mixer. Add 1/2 cup of focaccia mix. Stir well, cover with tea towel and let rest in a warm place for about 25 minutes. With a dough hook, mix in 1 tablespoon olive oil, gray salt and 1 cup of focaccia mix. Knead until well mixed. Add remaining focaccia mix, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Knead until the dough is smooth and elastic, about 6 minutes. Shape the dough into a ball, flatten slightly and turn gently in an oiled bowl to lightly coat the dough. Cover the bowl with a tea towel and put in a warm place to let the dough rise until doubled in bulk, about 1 hour. Preheat the oven to 375F. Oil a baking sheet with olive oil. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 x 10 inches. Brush off any excess flour and transfer to the prepared baking pan. Gently push the dough toward the corners and edges of the pan. Using your fingers, make evenly spaced indentations all over the surface and be careful not to puncture or tear it. Sprinkle rosemary over the surface. Brush the remaining olive oil over the top, filling the wells. Sprinkle gray salt evenly on top if desired. Bake until crisp on the bottom, about 25 minutes. Let cool, cut into squares or triangles to serve. Spread with bleu cheese and drizzle honey on top.
Pasta with Bleu Cheese Sauce
1/4 cup bleu cheese
Preheat oven to 350F. Roast onion in oven for half an hour or until tender. Allow to cool. Peel and quarter. In blender, blend onion, bleu cheese, cream cheese and sherry till very smooth. Cook pasta in salted boiling water till done. Drain and toss with tomatoes, herbs, salt and pepper. Stir in sauce and serve.
Potato, Mushroom and Bleu Cheese Gratin
2 tablespoons unsalted butter
Position a rack in the top third of the oven and preheat to 350F. Lightly butter a 9 X 13 inch baking dish. In a large skillet, heat the butter over medium heat. Add the mushrooms and cook, stirring often, until tender, about 10 minutes. Stir in the shallots and cook until softened, about 1 minute. Set aside. In a medium saucepan, bring the cream and broth just to a simmer over medium heat. Remove from the heat and stir in the cheese until melted. Spread half of the potatoes in the prepared dish and sprinkle with half of the salt and pepper. Top with the mushrooms, then the remaining potatoes. Season with the remaining salt and pepper. Pour the hot cream mixture over all. Cover tightly with foil. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, about 40 more minutes. Let stand for 10 minutes before serving. Makes 8 to 12 servings.
Spinach Calzones with Bleu Cheese
1 10 ounce can refrigerated pizza crust
Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5 inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425F for 12 minutes or until golden.
Bleu Cheese, Port and Walnut Fondue
1 cup tawny port wine
In a medium size, heavy bottom sauce pan, bring 2/3 cup of port wine and lemon juice to a simmer. In a separate bowl, mix the remaining port with the cornstarch until smooth and add to the pot. Cook for 1 minute. Once the mixture is quite dense, gradually stir in the cheese. Once the cheese is melted, remove from the heat. Add the walnuts and sour cream and incorporate well into the mixture. Season with the sea salt and freshly ground pepper. Transfer to a fondue pot. Serve with walnut bread.
Bleu Cheese and Brandy Spread
8 oz bleu cheese, crumbled
BLEU CHEESE, POMEGRANATE, AND PEAR CREPE WITH WALNUTS AND HERBS
BLEU CHEESE GRITS WITH SHRIMP
Grits: Bring water to a boil in a small saucepan. Add grits and stir constantly for 5 minutes. Set aside. Place 1/2 cup grits into a mold. Place 1 ounce of cheese in the center. Add another 1/2 cup of grits to the mold and set aside.
To finish the dish, sauté cheese grits in 1/4 cup oil until golden brown on both sides. Place shrimp on top of grits and pour sauce over grits in a shallow bowl. Serve immediately.
Meatballs in Brie & Bleu Cheese with Hazelnut Sauce
2 lbReady made meatballs (or your own)
Boil wine and shallots in small saucepan until liquid is reduced to 1/4 cup, about 15 minutes. Add heavy cream, brie & bleu cheeses and mustard. Permit mixture to boil for about 5 minutes to thicken, stir constantly. Stir in hazelnuts and parsley. Keep sauce warm over low heat. Heat meatballs per cooking instructions. Place heated meatballs in serving dish then add sauce, mix thoroughly. Garnish and serve as an appetizer with toothpicks.
Buffalo Chicken Cornbread with Bleu Cheese Mayo
1 pound chicken breast tender strips
3 tablespoons butter
These are so good, you'll need to walk off the calories every day - cause you'll want to eat them every day! Speaking of which, recently I came across Bestwalkingfeet.com which has some useful info about shoes for different foot types like high arches and flat feet. Thought you gals might be interested.
Posted by Janet at 10:29 AM| Comments (0)
2 medium yellow onions, unpeeled
Preheat oven to 350°F. Butter a baking dish just large enough to hold the onions. Cut the unpeeled onions in half lengthwise through the root and stem ends. Cut a thin slice off the rounded side of each half so that it will sit upright in the baking dish. Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each half.
Cover and bake 45 to 50 minutes or until onions give slightly when the edges are squeezed together between your fingers. Uncover and sprinkle each onion half with 2 teaspoons of balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers). Bake, uncovered, another 15 minutes. Remove from oven and serve hot or at room temperature.
Makes 4 servings.
Posted by Janet at 10:17 AM| Comments (1)
January 07, 2004
Today I went to a doctor's office with a friend who was pregnant and didn't want to be, in fact, had used Vaginal Contraceptive Film (VCF) in order to ensure she didn't get pregnant. DON'T USE IT! It's not a very good method. The directions say (in very fine print, of course): "Among typical couples who use vaginal spermicides, about 25% will experience an accidental pregnancy in the first year. If vaginal spermicides are used consistently and correctly, about 6% will become pregnant." 25%!!! 6%!!! Holy shite! Are they NUTS!
Posted by Janet at 04:50 PM| Comments (0)
Ah caught you smiling at me,
Ah all the good times we had,
As we walk down the country lanes,
Hear the wind within the trees,
Well if the sun shines so bright,
Ah can your love be so strong
My, my la de la come on now it ain't too far,
Come on now well let me tell you,
So of one thing I am sure,
Yeah, ain't but one thing to do
When you're old and your eyes are dim,
I love that Robert Plant wrote a song about his dog, AND named him Strider...how awesome is that!!!
Posted by Janet at 04:24 PM| Comments (0)
January 06, 2004
Posted by Janet at 08:49 PM| Comments (1)
I used to think when I reached 21, I would grow up. That didn't happen, so then I thought when I got married, I'd grow up. THAT didn't happen either, so then I thought when I had kids, I'd grow up. Having kids didn't happen, so I guess I'll 1) never know, and 2) never grow up!
Posted by Janet at 01:35 PM| Comments (0)
I swiped this from Michelle’s blog (who swiped it from Nicole). Like most of the things I do in life, it's a little late!
1. What did you do in 2003 that you'd never done before?
Posted by Janet at 12:02 PM| Comments (0)
"It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."
Posted by Janet at 10:44 AM| Comments (0)
January 05, 2004
In November I caught a cold and ended up with a punctured ear drum...or was it A's fault for having a loud voice? Hmmm...
Anyway, thought it had healed but New Year's Eve day it came back with a vengeance, so I've been taking some percosets from last year's lovely biopsy. Got an appointment with the doc tomorrow to find out what's going on this time.
Sigh...aging...so much fun!
Posted by Janet at 09:22 PM| Comments (1)
January 04, 2004
Friday, went to the movies with Pat (RotK), and had a bite at the Rock Bottom Brewery around the corner from the theater in Boston. OMG! The service was excellent, fast, polite, and the beer & food was delicious! We ordered a sampler of their beers and decided to mix the "Rotating Dark Beer", which was oatmeal stout, with the North Star Amber, it was great! We had Pub Calamari and split a Hickory Burger, which the waitress actually cut in half, placed on separate plates and brought it to us!
Sunday I took the dogs to Thanksgiving Forest, had a nice run, and made dinner for my parents (roast pork marinated in molasses & coffee).
Sigh...back to work tomorrow...I envy Steph, off to merry ole England for the next 10 months!
Posted by Janet at 06:06 PM| Comments (0)
A Japanese movie with english subtitles about a businessman who's wife is kidnapped. I'd had it since November, but just couldn't get into it...boy, it was good!
Posted by Janet at 05:51 PM| Comments (0)
Saw it 1/2/04 at the Boston Common Loews with Pat...my third time, her second. She felt the same way about seeing it the second time as I did, i.e., she liked it!