My Two blogs have been merged....

Please visit http://www.shinylittlepeople.blogspot.com/

I will be deleting this blog shortly with all the same content plus more.
Thanks for visiting!
Adira

Ben Stein... One of my favourite people in the Universe

AMEN AND AMEN!!!!

The following was written by Ben Stein and recited by him on CBS Sunday Morning Commentary.

My confession:I am a Jew, and every single one of my ancestors was Jewish. And it does not bother me even a little bit when people call those beautiful lit up, bejeweled trees Christmas trees. I don't feel threatened. I don't feel discriminated against. That's what they are: Christmas trees.It doesn't bother me a bit when people say, "Merry Christmas" to me. I don't think they are slighting me or getting ready to put me in a ghetto. In fact, I kind of like it. It shows that we are all brothers and sisters celebrating this happy time of year. It doesn't bother me at all that there is a manger scene on display at a key intersection near my beach house in Malibu. If people want a crèche, it's just as fine with me as is the Menorah a few hundred yards away.I don't like getting pushed around for being a Jew, and I don't think Christians like getting pushed around for being Christians. I think people who believe in God are sick and tired of getting pushed around, period. I have no idea where the concept came from that America is an explicitly atheist country. I can't find it in the Constitution and I don't like it being shoved down my throat.Or maybe I can put it another way: where did the idea come from that we should worship Nick and Jessica and we aren't allowed to worship God as we understand Him? I guess that's a sign that I'm getting old, too. But there are a lot of us who are wondering where Nick and Jessica came from and where the America we knew went to.In light of the many jokes we send to one another for a laugh, this is a little different: This is not intended to be a joke; it's not funny, it's intended to get you thinking.Billy Graham's daughter was interviewed on the Early Show and Jane Clayson asked her "How could God let something like this happen?" (regarding Katrina) Anne Graham gave an extremely profound and insightful response.She said, "I believe God is deeply saddened by this, just as we are, but for years we've been telling God to get out of our schools, to get out of our government and to get out of our lives. And being the gentleman He is, I believe He has calmly backed out. How can we expect God to give us His blessing and His protection if we demand He leave us alone?"In light of recent events...terrorists attack, school shootings, etc. I think it started when Madeleine Murray O'Hare (she was murdered, her body found recently) complained she didn't want prayer in our schools, and we said OK.Then someone said you better not read the Bible in school. The Bible says thou shalt not kill, thou shalt not steal, and love your neighbor as yourself. And we said OK.Then Dr. Benjamin Spock said we shouldn't spank our children when they misbehave because their little personalities would be warped and we might damage their self-esteem (Dr. Spock's son committed suicide). We said an expert should know what he's talking about. And we said OK.Now we're asking ourselves why our children have no conscience, why they don't know right from wrong, and why it doesn't bother them to kill strangers, their classmates, and themselves.Probably, if we think about it long and hard enough, we can figure it out. I think it has a great deal to do with "WE REAP WHAT WE SOW."Funny how simple it is for people to trash God and then wonder why the world's going to hell. Funny how we believe what the newspapers say, but question what the Bible says. Funny how you can send 'jokes' through e-mail and they spread like wildfire but when you start sending messages regarding the Lord, people think twice about sharing. Funny how lewd, crude, vulgar and obscene articles pass freely through cyberspace, but public discussion of God is suppressed in the school and workplace.Are you laughing?Funny how when you forward this message, you will not send it to many on your address list because you're not sure what they believe, or what they will think of you for sending it.Funny how we can be more worried about what other people think of us than what God thinks of us.Pass it on if you think it has merit. If not then just discard it... no one will know you did. But, if you discard this thought process, don't sit back and complain about what bad shape the world is in.

My Best Regards.

Honestly and respectfully,

Ben Stein

I think I have Twitter Brain...

Ok... so my life is a little nutty and I think Twitter has just confused it a bit more. 


I have a very busy work life, family life and home life, in which a lot of people rely on me.  I have two busy busy Bulldogs, a husband who does so much (cooks, does dishes and his own laundry! Thank goodness!) my mother, my sister, our business and our 8 staff. The new marketing position I'm assigned to that I work on 2-3 days a week from home, on top of my 40-60 hr work week. (I'm not complaining). My 2 little nephews whom I don't see enough. They live 10 doors away. Yes I said 10 doors away! I know! ... this is what I'm talking about! There's ... trying to get healthy and fit and stay that way. Keeping up on lessons and workouts and food choices for the fitness/nutrition program I'm paying money every month for....& I really want to win the 10 grand.
 The email and Facebook (which since Twitter... I rarely use anymore)...  texting and telephones and ipods. You get the idea. So, then what do I do? I start Twittering... or Tweeting.... whatever you want to call it. We all know the more followers and the more tweets.... the more confusing it gets! You're trying to keep up with all the stuff everyone is saying, asking, wondering about and wanting you to read. My head spins. I tweet everything in my head even when I'm not tweeting! I need to walk away...... and look at a tree or something.
(I almost put a smiley face there)


You can see how we can get so consumed... not just with Twitter.... but technology. Don't get me wrong. I like Twitter... a lot! I've met some great, talented, creative people from all over the world who've picked my brain, made me think of things I haven't thought about in a while... or ever! And have.. well.. just made me laugh!


It's just... well... I guess it all goes back to moderation. Focus. Goals. Real life. The need to make money to pay the housekeeper, the groceries and the bills.  To keep a clear idea in your head of what is important.... like your husband, your doggies, your parents.... and remembering to call your Gramma. To take your six and ten year old nephews bowling because you've never done that together and they really want you too.


 I'm not on Twitter 24-7 or even hours a day at a time. But... it is amazing how all that crazy  information can cloud your mind. Your regular thought process can get skewed. It can confuse the heck out of you if you don't stay real and ground yourself to what is going on in YOUR life. Because everything we do... affects us... and affects those around us. I know there has been a moment or two when my husband is cooking dinner and I'm sitting across from him with a glass of wine toggling back and forth between email, fitness lessons, blogger and Twitter... and he's wondering "Is she ever going to talk to me again?"


So, if you see me Tweeting... tell me something about yourself, throw me a link to your blog or make me laugh! and I'll try to do the same. But when I'm gone... I won't really be gone... I'll probably just... be looking at a tree or something.


I'm @shinylilpeople 
but in real life...I'm Adria.
I think I'm going to go read a book now.

Pablo Picasso

October 25th is the birthday of one of the most famous  modern  artists, Pablo Picasso (or to give him his real name – Pablo Diego JoseFrancisco de Paula Juan Nepomuceno Maria de los Remedios Cipriano de la Santisima Trinidad Ruiz y Picasso).  Most people called him Picasso... and no wonder!" read more...
http://echostains.wordpress.com/2009/10/25/happy-birthday-dear-pablo-picasso/ 



http://www.biographyonline.net/artists/pablo-picasso.html ... more...

Delicious Baked Baby Artichokes

This turned out amazing!

    You will need: 

12-15 baby artichokes

Several tbsps Olive Oil 

Lemon

2 tbsp butter

8 fresh sage leaves

parmesan cheese

1 tspn minced garlic

1/8 cup chicken stock 

or water

salt & pepper

cayenne (optional)

Italian seasoned or plain bread crumbs 

If seasoning your own bread crumbs, you will also need:

                                                                                       garlic powder

                                                                                       parsley flakes

                                                                                       cayenne (optional)

    

Ahhh.... I Love Jamie Oliver! I wasn't looking forward to explaining how to prepare Artichokes for cooking... (smile) He kept it simple & to the point click below...
  www.jamieoliver.com/foodwise/article-view.php?id=131  This is where you'll use the lemon..

So after you have prepared the artichokes for cooking. Preheat oven to 350. On the stove top bring to a boil, enough water to just cover the artichokes. (They'll actually float) Simmer 8-10 minutes. Drain & place in a shallow baking dish. I didn't do this, this time but wish I had. If you are using larger artichokes follow Jamie's instructions on removing the choke & prickly inner leaves. http://www.jamieoliver.com/foodwise/article-view.php?id=131The artichokes I used were just a little bigger than the nice baby ones that don't have to be gutted. Add enough olive oil to cover the bottom of the dish and add equal parts water. Bake for about 20 minutes and then turn them over. Raise heat to 400 and cook another 20 minutes. If there is water left after the 20 minutes. Drain the majority of it off and sprinkle the whole thing with the bread crumb mixture. Evenly place the fresh sage leaves and butter on top and put back into the oven for 10-15 minutes or until golden brown. You may need to add a splash of chicken stock so the bottom doesn't burn. When it is done you can test one for prickly leaves by cutting one in in half before eating. But if you are using baby artichokes and you boiled them first they should be perfect for eating as is.

In a bowl add the bread crumbs, Parmesan cheese & spices to taste if you are not using pre-seasoned bread crumbs. Also add the the raw minced garlic to the bread crumbs.

 

Awesome Pizza Recipe!

  

As you will see Pizza is one of my favourite things!

Best Ever Pizza Dough Recipe

Ingredients
1 pkg. regular rise yeast
½ cup beer
2/3 cup warm water
2 tbsp honey
2 ½ - 3 cups flour
1 tsp salt

In a bowl ( I use a glass *measuring cup) put the warm (almost hot) water, honey, beer and yeast.
Stir and let sit until foam gets thick on top.

Tip: Put the yeast mixture bowl (or *measuring cup) into another bowl filled with very warm  tap water. (Just enough to come up to the same level of the yeast mixture.) This will keep the yeast warm enough to get active and foam (Hot water should be hot enough that you can just stand putting your finger in it but not hotter otherwise yeast could may not activate (foam).

Meanwhile, whisk flour (start with 2 ½ cups) and salt in another bowl. (or Kitchen Aid mixer (bowl) ~ much easier!).

When ready (when foam thickens on yeast mixture) mix all ingredients together & mix in mixer or nead for about 3-5 minutets. Add more flour if needed to be able to handle without sticking to hands.

Roll into ball, rub with oil & let rest to rise in oven (*no heat) with separate bowl of hot water to keep warm & moist until risen twice in size.

Tip: Preheat oven to 100 (just to warm) & turn off before putting dough in. This will help kick start the dough.

Once dough has risen, take both bowls out of oven & preheat oven to 425 & at the same time put your pizza stone in.

Lightly flour counter surface. Take dough punch down, need (for 30-120 seconds) roll out into desired shape & size.

When toppings are ready to be put on pizza take out hot pizza stone sprinkle lightly with corn meal ( so pizza doesn’t stick) lay out your dough and add toppings.

Cook about 20 minutes or until cheese is melted and bottom of pizza is golden brown.

This is our puppy....

Rosie.  She's a crazy little girl! Love her!Her kennel name is Cracklin' Rosie for a reason! Look up the song.

Lucy is next. Our big sweet almond eye girl! xoxo

the girl and the fig

the girl & the fig This restaurant ROCKS ! It is not only beautiful but the food is fantastic.

 If you are ever in Somoma County, California... GO!!!

RECIPES
GARNET YAM DUMPLINGS WITH ROASTED DUNGENESS CRAB
Serves 6
1½ pounds garnet yams, washed & lightly scrubbed
2 tablespoons olive oil
salt
pepper
2 whole eggs
1 egg yolk
1 cup flour
½ teaspoon salt
pinch nutmeg

2 tablespoons olive oil
3 shallots, sliced
3 ounces butter
1 apple sliced into 1/8” slices
3 cloves garlic
1 cup chicken stock
1 tablespoon chopped sage
1 teaspoon butter
2 pounds Dungeness crabmeat
¼ cup toasted pistachios
salt
pepper
Preheat oven to 375.
Toss the yams in 2 tablespoons of olive oil and season with salt & pepper.
Roast the yams on a baking sheet until soft (about 45-60 minutes).
Remove the yams from the oven and cool just enough to handle.
Peel the yams and run them through a ricer into a bowl.
Place the yams into mixer and add the eggs, flour, salt & nutmeg.
Just work until mixed, do not over work!
Place the yam mixture into pastry bag with a ½ round tip.
Pipe the mixture onto a baking sheet in long strips and place into freezer.

When the dumplings strips harden, cut them into 1 inch pieces.
Bring a pot of salted water to a rolling boil.
Drop the dumplings into the pot and cook at least 30 seconds after they begin to float.
Remove the dumplings from the pot, drain and set aside.

In a sauté pan, sauté the shallots in 2 tablespoons of olive oil over medium heat until caramelized.
In another large sauté pan, heat 3 ounces of butter over medium heat until butter has just begun to brown.
Add the apples and garlic and sauté until translucent.
Add the shallots and dumplings and season lightly.
Toss ingredients to coat well.
Add the chicken stock and the sage, reduce the sauce until slightly thickened.
Divide the dumpling and apple mixture between 6 plates.
Toss crab in warm pan (with 1 teaspoon of butter if needed) and season with salt and pepper.
Divide equally amongst the plates. Garnish with toasted pistachio nuts.

Wine Pairing: Marsanne

Al Forno Restaurant ~ Rhode Island

Al Forno Restaurant ~ Rhode Island

Grilled Pizza
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.

Artful Food...

The Best Pizza Dough Recipe at home

Simple and delicious... this recipe has worked best for me and everyone who has tried it, loves it!

But before I post this recipe I must talk about my favourite Pizza joints.  First of all Windsor, Ontario has the best pizza and we all know it here in Essex County! Capri is my personal favourite! The crust, cheese and sauce rock!  My fav ingredients to order is mushroom, pepperoni and green olive. Mmmmmmm...... drooling is happening!

Someone else agrees with me....
http://www.foodtv.ca/blog/archive/2007/09/13/guest-blogger-windsor-pizza.aspx

Grimaldi's

http://www.grimaldis.com/   
Love this place! Situated under the Brooklyn Bridge this tight quartered family style restauant borders on rustic cafeteria, in only the best way though!
We waited in line (in the rain) for about 1/2 an hour.  The line was long but it seemed to move pretty quickly.  People wait to get into this place no matter what. Thank goodness we were protected by the sparse trees but either way we were there and we weren't leaving until we got some of these famous fire baked pizzas. There are no reservations and depending on your party size also depends on how quickly you get in. If you go as a big group split up into smaller parties and plan to sit apart if you want to get in.  Tables in the middle are set up in long family style arrangment. My husband Dean and I sat across from each other at the end of the long table that sat some 20 people. Plan to get gently bumped by fast moving waiters and other patrons making their way to the one small shared bathroom which also often has a line up.  I dare to guess that half of the people waiting for the bathroom could be there just to wash their hands and check out the amazing fire fuelled pizza oven that pumps out several pizzas per minute. It's like a fast pace old fashion machine! And the smell.... mmmmm.... the smokey, bon-firey, cheesey pizza smell. Like nothing else!

And the price is right. 2 pizzas and wine came to about 60 bucks!  Two other past and present fans.... Frank Sinatra and Mayor Guiliani!

B & T Supreme Pizza NYC

So.... if you want to have a kick a-- pizza in one of my favourite places in the world ..... then you have to visit B & T Supreme Pizza in NYC!!! I found it one day by mistake. My husband was working there and I was there for a visit and since he was working I was exploring.  I was on the upper east side checking out some of the museums and shops and I hit Lexingtion at 86th.... hunger was consuming me. I was crossing the street to catch the subway back to Chelsea and a smell I could not ignore hit me like a wall of deliciousness!  A hot garlicky, cheesey, doughy, tomato saucey wall! I entered into this small unassuming pizza joint which housed no more than a few stools thrown up against a fully mirrored wall with shallow counters for chowing down.  Hot chili flakes confettied the black counters where patrons were sardined next to each other balancing on one foot & one butt cheek slurping down the floppy thin crust cheesy goodness! I wasn't sure how I was going to eat this 1/4 of a pizza pie slice... it was bigger than my head! But I knew I could not leave this little hole in the wall without a piece of this lovely smelling pie!  As I sat on the train back to the apartment all noses turned to my greasy delight.  The white paper bag that housed my melty goodness was spotty with grease giving me away to the smell that consumed the subway car.... I was the culprit to the now growling stomachs including my own. Eyeballs rolling in my direction... I couldn't get off that train fast enough! I needed to eat the still piping hot pizza and I didn't care where! I jumped of the train, ran up the stairs, dodged the crowds and sneaked behind the bars of scaffolding and out of the foot traffic. Grease dripped from my chin as well dressed, fast moving New Yorkers passed by and I didn't care who was watching.

So now for my pizza dough.

What you'll need:

1 pkg of regular rise yeast

1/2 cup beer  (room temp)

2/3 cup really warm water  (almost hot)

2 tbls honey

2 1/2 -3 cups of flour ( I use half good quality white flour & 1/2 semolina flour mixed and combined)

1 tspn salt

In a glass bowl (or 4 cup measuring cup) put the honey, beer and really warm water. Stir & let sit until foam gets thick on top. ( I test the waters, so to speak and if it doesn't feel like warm bath water I set the glass bowl in a bigger steal bowl with really hot tap water so that the outside temp rises enough that it will help the yeast become active. (Use your finger to test this temp- it doesn't have to be hot just quite warm.... too hot and you'll kill the yeast. If it takes a few attemps.... don't worry just pitch and start again. You'll get it soon enough!)

Foam will grow within about 5 minutes. ( think beer foam!)

Meanwhile, mix about 2 1/2 cups of the flour and the salt in another bowl. 

(at this point pre-heat your oven to about 150-200 degrees. You can also use your microwave oven to do this part but you must take a mug or small bowl of hot water and set to a minute or so to pre-heat. Do not ever try to pre-heat a microwave empty unless you have a convection oven that has a built in pre-heat setting)

 When foam has appeared and you are ready, mix all together (wet and dry ingredients) & add more flour as neaded. You want to need the dough so that it is soft, elastic but not that parts of the dough are separating from the ball and sticking to your hands. So I sprinkle some of the flour on the surface that you will be neading it on.  You want to be able to handle it without sticking but not so dry that  it doesn't have any noticable moisture. Roll into a nice ball and oil lightly with olive oil (enough that it won't stick to bowl) set in bowl, turn off your oven, add a bowl of warm/ hot tap water which will keep it warm and moist and leave until risen twice in size (45 minutes to a couple of hours). I like to cover the dough in the bowl loosely with tea towl or tin foil so that it doesn't dry out.

Once it has risen:

Punch down roll in ball, ziplock & freeze or.... roll out into size of pie you want. I like to roll out fairly thin and fold over edges and pinch to make an edge so sauce, cheese and ingredients don't drip over the sides.  I also put finger dimples in the centre all over so that my crust doesn't get really thick.

• 
  
  Make sure you put your crust on a pizza stone or cookie sheet before the sauce, cheese and ingredients otherwise, it will be to heavy to move and will rip.
  
  
  

BBQ

In nicer weather I like to roll out my dough and BBQ it. I watch it carefully but get a crust on it and then turn it. When it's got a little crust on the other side, pull it off the BBQ and put your toppings on and then back on the BBQ med/low and shut the lid to cook your toppings. I usually have meat that has to be cooked so I will put it on the BBQ on top of NO heat and turn on the other burners that aren't directly under the pizza.

More info is on-line so check it out!

Have fun and ENJOY!!! YUM!!!!

I'd love to hear of your endeavours! Good or bad.... doesn't matter! Making mistakes often makes better dishes! Please share!!!

Here's more...

http://www.channel4.com/food/on-tv/jamie-oliver/jamie-at-home/series-2/episode-10-pizza_p_4.html

Wild Oil of Oregano

This is not the brand I use but as long as it is "Wild" Oil of Oregano

& you are getting it from a reliable source, it'll do the trick.

I get mine at Pure Nature Nutrition Centres (link below)

http://www.purenaturenutrition.com/site/

Attention:  This product is for health and medicinal uses only. Not for cooking.

Ok... so your wondering what the heck is Wild Oil of Oregano?? Well, I'm going to tell you! It's wonderful! I used to get really sick at least two times a year with respitory and flu/cold symptoms (EVERY year) and it would last anywhere from 2 to 6 weeks!!! I'm under quite a bit of pressure which leads to stress which leads to low immunity and well you get the picture.... that's why I got sick so much. To top it off I work closely with the public so it was very difficult to avoid all those germs. Well, since I have been taking oil of oregano I have not been sick at all.

Now, it is quite strong. But near as bad tasting as Buckley's and we all know what that stuff tastes like....  I tell people to chase it with V8, at least until you're used to it. Water does the trick for me now that I'm used to it. The other thing the V8 or tomato juise does is, it makes it taste like pasta sauce. Yum!

When H1N1 was at it's peak of scariness(November(ish) 2009), my husband was notified that there were a few confirmed cases of H1N1 on his floor at work. My husband rarely gets sick... but he was coming down with something. Needless to say we were a little worried. (But you know men.... unless they are on the floor unable to move or feed themselves they do little about it.) He seemed to be getting worse after about 2 days and so I made him take the wild oil of oregano and chase it with V8 juice (which he hates by the way) but I pushed on. (3 times a day for 2 or three days). By the first day his symptoms seemed to almost completely dissappear even though the day before he felt and sounded like it was getting worse! By day three he was almost completely better. He is was a skeptic to say the least but by that second day he could not believe how great he felt. To this day Wild Oil of Oregano is part of my husband's daily regime.

My second story is short but amazing! I called a supplier of ours that we deal with on a weekly basis, her name is Francine. She sounded aweful! I asked if she was sick. She continued to tell me that she had been sick for a few weeks and couldn't seem to kick it and it seemed to be getting worse. I told her about the Wild Oil of Oregano & V8 and told her about what I had did with my husband. She said she'd give it a try. Three of four days later I called to check on an item I had ordered. She sounded a lot better so I asked how she was. She told me that she had gone to the doctor and he told her that she was on the verge of having bronchitus. A day after she took my advise and took the oil of oregano and V8 her symptoms seemed to reverse themselves! She was amazed and thanked me for sharing my home remedy. I was so happy to hear it helped!


I recommend Oil of Oregano to all my customers who come in to my store whom are sick or know someone who is.

http://www.purenaturenutrition.com/site/

http://www.homeremediesweb.com/oil_of_oregano_health_benefits.php

What are the Benefits of Oil of Oregano?
The ancient Greeks were one of the first people to recognize oregano oil for its health benefits and medicinal qualities. It is known to be a potent antiviral, antibacterial, antifungal, and antiparasitic oil that can reduce pain and inflammation and effectively fight off infections. Some of the specific benefits of Oil of Oregano are:
Destroying organisms that contribute to skin infections and digestive problems.
Strengthening the immune system.
Increasing joint and muscle flexibility.
Improving respiratory health.
...and much much more...!