Son's School Project

Turkey and Hot Sausage Chili
Receipe courtesy Emeril Lagasse
Really good Chili, nice heat!






1 tablespoon vegetable oil
1 pound ground turkey
12 ounces hot Italian sausage, removed from casings and crumbled
2 teaspoons Essence, recipe follows
1 1/2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped, roasted and peeled green poblano or Anaheim chiles
2 tablespoons minced garlic
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (12-ounce) lager beer
1 (28-ounce) can chopped tomatoes with their juice
2 cups cooked pinto beans, or canned beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 cups grated Monterey Jack cheese, garnish
Tortilla chips, accompaniment

In a large pot, heat the oil over medium-high heat. Add the turkey, sausage and Essence, and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer and tomatoes, stir well, and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm until ready to serve.
To serve, ladle into large bowls and sprinkle each serving with 1/4 cup of cheese. Serve tortilla chips on the side.
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Will Cell Phone Novel's kill the Author?
Fans praised the novels as a new literary genre created and consumed by a generation whose reading habits had consisted mostly of manga, or comic books. Critics said the dominance of cell phone novels, with their poor literary quality, would hasten the decline of Japanese literature. Whatever their literary talents, cell phone novelists are racking up the kind of sales that most more experienced, traditional novelists can only dream of.

Graziano Cecchini's at it again!

Hundreds of thousands of brightly colored balls went cascading down Rome's famed Spanish Steps on Wednesday in the latest stunt orchestrated by the man who dyed the waters of the Trevi Fountain red.

TV cameras caught organizer Graziano Cecchini and several others emptying bags full of red, green, yellow and blue balls down the 18th-century steps.

The balls bounced down the steps, filling the boat-shaped Barcaccia fountain in the piazza below in a spectacle that stunned passers-by, who snapped photos and scooped up the balls as souvenirs.

Persepolis:The Story of a Childhood &
Persepolis 2: The Story of a Return
Marji tells of her life in Iran from the age of 10, when the Islamic revolution of 1979 reintroduced a religious state, through the age of 14 when the Iran-Iraq war forced her parents to send her to Europe for safety. This story, told in graphic format with simple, but expressive, black-and-white illustrations, combines the normal rebelliousness of an intelligent adolescent with the horrors of war and totalitarianism. Marji's parents, especially her freethinking mother, modeled a strong belief in freedom and equality, while her French education gave her a strong faith in God. Her Marxist-inclined family initially favored the overthrow of the Shah, but soon realized that the new regime was more restrictive and unfair than the last. The girl's independence, which made her parents both proud and fearful, caused them to send her to Austria. With bold lines and deceptively uncomplicated scenes, Satrapi conveys her story. From it, teens will learn much of the history of this important area and will identify with young Marji and her friends. This is a graphic novel of immense power and importance for Westerners of all ages.

In the second installment of Marjane Satrapi's retelling of her coming of age we find our heroine lost in Europe. Confused about who she is and what the world sees her as she falls into a series of misadventures before returning to her home country of Iran. It is a beautifully told story about a girl becoming a woman and coming to terms with her turbulent heritage. There aren't enough awards you could give Satrapi for her brilliant work. She has captured her life story with honesty and amazing talent. Reading her books is a joy and I only hope that she will put out a third volume in the future. I will never tire of hearing her story. These books are now presented in a film, I look forward to seeing it and for those of you who don't either get graphic novels or just don't particularly like reading reading them go to see this film!

Watch the latest videos on YouTube.com

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Director: Gary Hustwit
Tried to watch this tonight. The disk was damaged have to send it back to Netflix, what little I saw was terrific. Can't wait to see the entire documentary. First time I've ever received a bad disk!

Adho Mukha Svanasana
Downward-Facing Dog
1. Come onto the floor on your hands and knees. Set your knees directly below your hips and your hands slightly forward of your shoulders. Spread your palms, index fingers parallel or slightly turned out, and turn your toes under.
2. Exhale and lift your knees away from the floor. At first keep the knees slightly bent and the heels lifted away from the floor. Lengthen your tailbone away from the back of your pelvis and press it lightly toward the pubis. Against this resistance, lift the sitting bones toward the ceiling, and from your inner ankles draw the inner legs up into the groins.
3.Then with an exhalation, push your top thighs back and stretch your heels onto or down toward the floor. Straighten your knees but be sure not to lock them. Firm the outer thighs and roll the upper thighs inward slightly. Narrow the front of the pelvis.
4.Firm the outer arms and press the bases of the index fingers actively into the floor. From these two points lift along your inner arms from the wrists to the tops of the shoulders. Firm your shoulder blades against your back, then widen them and draw them toward the tailbone. Keep the head between the upper arms; don't let it hang.
5.Adho Mukha Svanasana is one of the poses in the traditional Sun Salutation sequence. It's also an excellent yoga asana all on its own. Stay in this pose anywhere from 1 to 3 minutes. Then bend your knees to the floor with an exhalation and rest in Child's Pose.

I reread it twice, where is it mentioned that Bhutto is dead?

Tonight I made a Ina Garten recipe. I have been making something similar for years but decided to try hers instead.
I really like Ina's recipes she is a favorite, that said, I have to say it was pretty good but mine is a little lighter which I prefer, skins removed and slicing the breast diagonally(like a pocket) through the middle and stuffing the cheese inside. I have stuffed it with a mix of goat cheese and black cured olives or chopped up artichoke hearts and mixed together with the herbed goat cheese. There are so many variations on this theme that would work quite well and so easy.
This is hers:
Chicken with Herbed Goat Cheese
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

Best Vodka Sauce I have ever made, love this recipe and have committed it to memory but just in case . . .
Penne Alla Vodka
Servings: Makes 6 servings

Ingredients: Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
¼ cup extra virgin olive oil
10 garlic cloves, peeled
Crushed hot red pepper
¼ cup vodka
½ cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
¾ cup freshly grated Parmigiano-Reggiano, plus more for passing if you like


Directions: Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the workbowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently.

Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully—they will splatter—slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer the sauce until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate them into the sauce.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle the cheese over the pasta and toss to mix. Serve immediately, passing additional cheese if you like.

The History Boys
Director:Nicholas Hytner
Samuel Barnett, Stephen Campbell, Richard Griffiths, Frances de la Tour
Nicholas Hytner, Richard Griffiths and Frances de la Tour reprise their Tony-winning roles in this engaging film version of Alan Bennett's play chronicling a rowdy group of boys on their way to higher education. On a quest to attend either Oxford or Cambridge, the teens grapple with the intricacies of university entrance exams and admissions, ultimately learning as much about the education system as they do about academics.
Delightful movie--well acted, verbal and very bright--it shows that good movies CAN be made.

The Velvet Underground
The first fabulous album by Velvet Underground is surely a milestone of American psychedelic music. Just heard a cut from it on Brotherhood, this is a favorite, I loved the Velvet Underground.

If you like Hummus this is wonderful, served it at book group, great hit.
Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil
Preheat oven to 350 degrees.
Yield: about 4 cups 1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
3/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seeds
2 (19-ounce) cans chickpeas
4 garlic cloves
2/3 cup well-stirred tahini* (Middle Eastern sesame paste)
2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon salt

In a blender or small food processor puree 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.

In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.

In a colander rinse and drain chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.

Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.

Serve hummus with pita toasts.

I am Legend(2007)
Director: Francis Lawrence
Will Smith
A terrible virus has spread across the planet and turned the human race into bloodthirsty monsters. Mankind's only hope for survival is scientist Robert Neville (Will Smith), the one person left unaffected by the epidemic. When he's not fighting for his life against the hordes of the infected, Neville searches for a cure to reverse the virus's effects -- all the while battling his own doubt and despair as he spends every day alone.
Scared the Bejesus out of me. Great acting by Will Smith. Saw this with C and J. On the edge of your seat action.

Juno(2007)
Director:Jason Reitman
Ellen Page, Jason Bateman, Jennifer Garner
Facing an unplanned pregnancy, worldly teen Juno (Ellen Page) devises a plan to locate the proverbial perfect parents to adopt her baby. But the seemingly ideal couple Juno chooses appears to still have some growing up to do. Now, everyone in Juno's world must do a little soul-searching. This edgy comedy/coming of age centers on Juno, 16 and preggers. The performances are stellar, sharp and hilarious. The dialogue feels honest yet full of quotables. It's a quirky, comedy that doesn't pull any punches. And the music is addictive.

Hoppin' John Salad with Molasses Dressing

1/4 cup appe cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.

Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.