Use Rawhide Lamp Shades For Classic Western Decorating

Rawhide lamp shades since the 1930's have been synonymous with western décor. When you consider the elements that make up rustic decorating, western rawhide lamp shades are still at the forefront. Over the years, rawhide has played an integral part not only for rustic lampshades but numerous other accessories as well. Since the 1990's rawhide lamp shades have been experiencing a resurgence in popularity as new designers and home owners alike discover their high quality handcrafted look. For any rustic den, family room, living room or bedroom as well as ranch, cabin or country style, rawhide is here to stay. The use of rawhide shades with antler lamps and chandeliers continues to lead the way and set the standard for log homes and rustic style.

Predominant in ranching, cowboy and Native American lifestyles rawhide has always been a most basic material. The difference between leather and rawhide is that leather is tanned which softens and preserves the hide. Rawhide however is not tanned but animal hide that has been scraped and dehaired. Remaining in its original state, "raw hide" is stiff and hard when dried but supple and pliable when wet. Lamp shades made of rawhide are functional because they take advantage if this natural characteristic. When rawhide is wet, it has the consistency of a pasta noodle that can be wrapped around a lamp shade frame. As the rawhide shade dries, the hide also tightens stretching the rawhide tight. Because rawhide lamp shades use untanned hide it is translucent allowing light to pass through.

Very strong when dried, rawhide lamp shades can last for years. To protect and preserve your rawhide shade regular conditioning works with the rawhide's natural character to help keep it supple and avoid cracking. In the area of southwest or southwestern décor, rawhide is also used for covering rustic lamps, picture frames and mirrors. Unique jewelry is even made by artists using rawhide. In the same way, rawhide lamp shades also express artistic craftsmanship. Matching or contrasting rawhide lace is used to hand stitch the rawhide to the lampshade frame for a truly unique handcrafted piece that will win compliments from all who view its special combination of natural and creative beauty. Goat skin rawhide shades can also be made using rich colors such as charcoal, brown, red and green as well as traditional cream to work with any room.

Western rawhide lamp shades are mainly made using cow hide, sheep skin and goat skin. The thinnest being goat skin is the rawhide of choice that allows dark rustic western rawhide lamp shades to be created that still allow light to show through. For a classic western look, hand scrapped rawhide is much better than commercially processed rawhide. The difference is that commercial rawhide is processed using chemicals and machines. Rawhide shades made using this processed hide are very clean and clear but lack character. It is the primitive hand scrapping and cleaning process that leaves behind a decorative layer that yields a rustic and decorative look unique to each individual shade. For western lighting rawhide lamp shades are a natural choice and combined with rustic home furnishings and western art make a winning ensemble.

Along with genuine rawhide lamp shades, other great accompaniments to transform your room to classic western style are hand woven wool rugs, floor runners and table runners boasting rich red, black and grey as well as Indian rugs with bold dark blue, hunter green and earth tones. Place Native pottery, and wooden bowls or kiva ladders in strategic places and the warm and masculine western feel will be fabulous. The overall rustic or western look of your space and each of these ingredients is enriched and drawn together by the use of hand laced rawhide lamp shades.

tash VS behemothic bart simpson

This is a vid i made at my couzz house (tash). Yeah, i got this idea from "i take thee quagmire" from family guy. Basically, it'z about tash getting atacked by bart simpson, sorry that's itz a bit dark and u can see my fingernails in it, but hopefully, we'll make a better, more improved one. enjoy!



http://www.youtube.com/watch?v=-_dHUTQJiZ0&hl=en

MY FRIENDS HAVING A CHICKEN NOODLE SOUP CONTEST AT MY HOUSE

MY FRIENDS HAVING A CHICKEN NOODLE SOUP CONTEST AT MY HOUSE



http://www.youtube.com/watch?v=AGJdmWz53c4&hl=en

The History of New Years Resolutions

The tradition of the New Year's Resolutions goes all the way back to 153 B.C. Janus, a mythical king of early Rome was placed at the head of the calendar.

With two faces, Janus could look back on past events and forward to the future. Janus became the ancient symbol for resolutions and many Romans looked for forgiveness from their enemies and also exchanged gifts before the beginning of each year.

The New Year has not always begun on January 1, and it doesn't begin on that date everywhere today. It begins on that date only for cultures that use a 365-day solar calendar. January 1 became the beginning of the New Year in 46 B.C., when Julius Caesar developed a calendar that would more accurately reflect the seasons than previous calendars had.

The Romans named the first month of the year after Janus, the god of beginnings and the guardian of doors and entrances. He was always depicted with two faces, one on the front of his head and one on the back. Thus he could look backward and forward at the same time. At midnight on December 31, the Romans imagined Janus looking back at the old year and forward to the new.

The Romans began a tradition of exchanging gifts on New Year's Eve by giving one another branches from sacred trees for good fortune. Later, nuts or coins imprinted with the god Janus became more common New Year's gifts.

In the Middle Ages, Christians changed New Year's Day to December 25, the birth of Jesus. Then they changed it to March 25, a holiday called the Annunciation. In the sixteenth century, Pope Gregory XIII revised the Julian calendar, and the celebration of the New Year was returned to January 1.

The Julian and Gregorian calendars are solar calendars. Some cultures have lunar calendars, however. A year in a lunar calendar is less than 365 days because the months are based on the phases of the moon. The Chinese use a lunar calendar. Their new year begins at the time of the first full moon (over the Far East) after the sun enters Aquarius- sometime between January 19 and February 21.

Although the date for New Year's Day is not the same in every culture, it is always a time for celebration and for customs to ensure good luck in the coming year.

Ancient New Years

The celebration of the New Year is the oldest of all holidays. It was first observed in ancient Babylon about 4000 years ago. In the years around 2000 BC, Babylonians celebrated the beginning of a new year on what is now March 23, although they themselves had no written calendar.

Late March actually is a logical choice for the beginning of a new year. It is the time of year that spring begins and new crops are planted. January 1, on the other hand, has no astronomical nor agricultural significance. It is purely arbitrary.

The Babylonian New Year celebration lasted for eleven days. Each day had its own particular mode of celebration, but it is safe to say that modern New Year's Eve festivities pale in comparison.

The Romans continued to observe the New Year on March 25, but their calendar was continually tampered with by various emperors so that the calendar soon became out of synchronization with the sun.

In order to set the calendar right, the Roman senate, in 153 BC, declared January 1 to be the beginning of the New Year. But tampering continued until Julius Caesar, in 46 BC, established what has come to be known as the Julian Calendar. It again established January 1 as the New Year. But in order to synchronize the calendar with the sun, Caesar had to let the previous year drag on for 445 days.

Global Good Luck Traditions

With New Year's upon us, here's a look at some of the good luck rituals from around the world. They are believed to bring good fortune and prosperity in the coming year.

AUSTRIA - The suckling pig is the symbol for good luck for the new year. It's served on a table decorated with tiny edible pigs. Dessert often consists of green peppermint ice cream in the shape of a four-leaf clover.

ENGLAND - The British place their fortunes for the coming year in the hands of their first guest. They believe the first visitor of each year should be male and bearing gifts. Traditional gifts are coal for the fire, a loaf for the table and a drink for the master. For good luck, the guest should enter through the front door and leave through the back. Guests who are empty-handed or unwanted are not allowed to enter first.

WALES - At the first toll of midnight, the back door is opened and then shut to release the old year and lock out all of its bad luck. Then at the twelfth stroke of the clock, the front door is opened and the New Year is welcomed with all of its luck.

HAITI - In Haiti, New Year's Day is a sign of the year to come. Haitians wear new clothing and exchange gifts in the hope that it will bode well for the new year.

SICILY - An old Sicilian tradition says good luck will come to those who eat lasagna on New Year's Day, but woe if you dine on macaroni, for any other noodle will bring bad luck.

SPAIN - In Spain, when the clock strikes midnight, the Spanish eat 12 grapes, one with every toll, to bring good luck for the 12 months ahead.

PERU - The Peruvian New Year's custom is a spin on the Spanish tradition of eating 12 grapes at the turn of the year. But in Peru, a 13th grape must be eaten to assure good luck.

GREECE - A special New Year's bread is baked with a coin buried in the dough. The first slice is for the Christ child, the second for the father of the household and the third slice is for the house. If the third slice holds the coin, spring will come early that year.

JAPAN - The Japanese decorate their homes in tribute to lucky gods. One tradition, kadomatsu, consists of a pine branch symbolizing longevity, a bamboo stalk symbolizing prosperity, and a plum blossom showing nobility.

CHINA - For the Chinese New Year, every front door is adorned with a fresh coat of red paint, red being a symbol of good luck and happiness. Although the whole family prepares a feast for the New Year, all knives are put away for 24 hours to keep anyone from cutting themselves, which is thought to cut the family's good luck for the next year.

UNITED STATES - The kiss shared at the stroke of midnight in the United States is derived from masked balls that have been common throughout history. As tradition has it, the masks symbolize evil spirits from the old year and the kiss is the purification into the new year.

NORWAY - Norwegians make rice pudding at New Year's and hide one whole almond within. Guaranteed wealth goes to the person whose serving holds the lucky almond.

Chinese New Year

Except for a very few number of people who can keep track of when the Chinese New Year should be, the majority of the Chinese today have to rely on a typical Chinese calendar to tell it. Therefore, you cannot talk of the Chinese New Year without mentioning the Chinese calendar at first.

A Chinese calendar consists of both the Gregorian and lunar-solar systems, with the latter dividing a year into twelve month, each of which is in turn equally divided into thirty- nine and a half days. The well-coordinated dual system calendar reflects the Chinese ingenuity.

There is also a system that marks the years in a twelve-year cycle, naming each of them after an animal such as Rat, Ox, Tiger, Hare, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Boar. People born in a particular year are believed to share some of the personalities of that particular animal.

Dinner at Pho Thanh!

My friend, Qi, eating at a Vietnamese noodle house! It is delicious! But my food may have been a little too hott!



http://www.youtube.com/watch?v=MPUwUlAEKwA&hl=en

Dining Out at Home

I really enjoy eating at nice restaurants. Not because I don't enjoy cooking, but more to the point, I enjoy good food. I was working in a small Oregon town for a while and found myself hard pressed for someplace really good to eat. There were plenty of restaurants in town, just very few with food I would consider really delicious. This same situation can be found in many small towns all over America.

When I'm getting together with friends, or friend as the case my be, it's always nice to eat dinner at my house. I am then in control of the evening. No rushing to be in time for my reservation at the restaurant. We are able to enjoy whatever music we find enjoyable. There is no waiter hovering for his tip. I especially enjoy when the waiter wants to ask about the meal and my mouth if full of food.

There is nobody standing around waiting for my table. I know the food will be good because I know exactly what went into it. We can stay seated at the table for as long as we want or better yet, move the party into the living room. (Even better on a rainy night)

I thought it would be fun to pass along the makings of a truly great dinner, assuming Italian is a meal of choice. Whatever you do, don't cheapskate on the ingredients. Start with a nice green salad. Have perhaps two dressings available. Again, don't cheapskate. A bottle of nice wine is always good. Have your dealer assist you with the selection. Also, be sure to have coffee available. Perhaps more then one flavor. Now let's get to the heart of the situation.

Olive Garden Lasagna

Alfredo Sauce:

1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:

1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:

4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced

Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

ALFREDO SAUCE:
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

RICOTTA CHEESE MIX:
Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.

VEGETABLES:
Combine all veggies and mix well.

ASSEMBLY:
Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 c ricotta cheese mix to finish.

COOKING:
Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

An appetizer is always nice to get the evening started.

Olive Gardens Fried Mozzarella

1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half.

Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.

No truly great dinner is complete without a totally decadent dessert. Try this on for size.

Cracker Barrel Cherry Chocolate Cobbler

1 1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.

It is best to have several wheelbarrows available to transport you from the table to the couch. Also, have a prepared statement already written where-by you swear to go on a diet the very next day.

Ai Chung's House Special Steak

BiggestMenu.com presents: House Special Steak from the famous Taiwanese Ai-Chung Rice Noodle restaurant~~



http://www.youtube.com/watch?v=jZWLrxvxhgE&hl=en

Cool Noodle

We just noticed this outside of a ramen house at Ueno. We just find it cool.



http://www.youtube.com/watch?v=SPRL73f9NH0&hl=en

Crab Lasagna - A Delectable Twist to an Italian Classic

Most everyone remembers spending some time at a family member's house eating a big meal with the whole clan. For me, it was always a wonderful time to catch up and eat to my hearts content. Grammy would have something good going on the stove, and I always found myself smiling with a full stomach afterward. Every once in a while though I would be surprised to see a different set of hands preparing the meal. Grandpa liked to mix it up and don the apron at times - making Grammy's night relaxed and filling ours with new and different delights. One of his calling cards was taking an entree we all enjoyed and adding something unexpected. I can't remember a time it didn't turn out well. This is one of my favorite examples of his handiwork.

Two things that are great apart, and fantastic together. Crab Lasagna.

INGREDIENT LIST

(2) 12 oz packages of lasagna

1 lb of King Crab, Flaked

(1) 4oz can of dried or diced mushrooms, drained

2 tbs butter

1/4 cup chopped onion

1 minced garlic clove

4 cans tomato sauce

1 can tomato paste

1 tsp minced parsley (double if fresh)

1/2 tsp dill weed

1/2 tsp oregano

1/8 tsp basil

1 large tub sour cream

1 ball mozzarella cheese, grated

1lb Sharp cheddar, grated

salt

olive oil

grated Parmesan cheese

PREPARATION

Saute onion, garlic, & mushrooms in the butter until golden brown. Stir in tomato sauce and paste. Add spices, and simmer for 30 minutes, stirring occasionally.

Now add crab and simmer for another 15 minutes until sauce has thickened.

Meanwhile, cook the lasagna at a gentle boil (adding 2tbs olive oil and 1 tbsp salt as desired) for about 15 minutes. Test for readiness by poking a suspended noodle with a fork. If it goes through easily, they are likely done.

Remove the noodles from the heat and wash thoroughly under cold water. Layer the bottom of a pan (9x13 is a good size) with enough sauce to wet it down, then lay the lasagna length-wise to cover the bottom completely. Cover the noodles with sauce. Next, sprinkle them with each cheese and shake on the Parmesan. Then spot on the sour cream and smooth out the whole layer. Place the next layer of noodles perpendicular to the first and repeat the process until you run out of pan or material. Make sure to sprinkle the last layer with Parmesan.

Bake at 350 for 30 minutes. Let stand after cooking for 15 minutes. Cut into squares and serve!

my & i at the brainstorm abode [;

MY VO! haha! you're so gay [;



http://www.youtube.com/watch?v=xSaAWkZYmec&hl=en

A Jonas Brothers Niley Love Story! [S2 E27]

Nicks POV: Miley opened the backdoor for me and I stepped into her warm house. It had a sweet aroma of tomato sauce and everything just so delicious. I had been in this kitchen many times before, I even still had a picture of Miley and I in here. Brandi: stealing my pasta? *guards the pot as she stirs* Nick: psh, YEAH Miley: almost ready? Brandi: *smiles* done *puts the pasta on a plate for nick and miley to share* Miley: cant we get another plate? Brandi: Braisons turn to do the dishes Miley: well that explains it all *Nick laughs* Miley: hey dont laugh at me! Nick: and whats gonna happen if I do? Miley: not sure exactly *Nick starts laughing* Miley: oh wait I know *smiles then shoves a ton of pasta on his face* Nick: *in a girly voice* you did not just go there! Miley: *laughs* oh yes I did *rolls her head around* Nick: hows the pasta Smiley? Miley: I wouldnt know I ha- *Nick shoves some in her face too* *Brandi starts laughing hysterically then runs for cover* Nick: its good Brandi, by the way Brandi: *laughs* I know *Miley comes at him with pasta in her hand. She walks him all the way back outdoors* Miley: Id run for your life if I was you Nick: oh yeah? Miley: oh yeah *starts running toward him. He runs away then stops and turns around and runs towards her picking her up by her waist and running around.* Nick: ok this is some good pasta Miley: *licks her finger* yeah Nick: yup *smiles then takes a noodle out of her hair and swallows it* Miley: *laughs* eeeeeewww Nick ...



http://www.youtube.com/watch?v=F8TdEEg-kDY&hl=en

Apollo Noodle House v3.2 Animation 3D Interior Design

http://www.youtube.com/watch?v=wva39r9inBE&hl=en

Atlas Pasta Machine - Make Your Own Pasta!

Having your own pasta machine will make all the difference in the world. A simple pasta recipe includes flour, eggs and salt. You simply combine the three ingredients and work them with a fork until the mixture can no longer be stirred. At that point, you will need to work the flour with your hands. This is a simplified version and you will want to experiment with your own recipes. Of course, recipes (and pictures) come with every Atlas pasta machine so it will be quite easy to follow one of theirs as well.

Atlas is well known for manufacturing the best pasta machines that are available. They make both a manual (hand crank) version and an electric version. They come in several different colors so they will easily fit in with any kitchen decor. Before you purchase either machine, you will need to decide what features are the most important to you, if you prefer making pasta the old fashioned way and how much you want to spend. If time is an issue for you, you will want to purchase an electric Atlas pasta machine as it is capable of churning out a lot of pasta in a short amount of time with minimal effort on your part, and the machine will do the kneading for you. However, if you enjoy the fun of kneading your own dough and turning the handle and watching the noodles churn out, then the manual Atlas pasta machine will work best for you. If you have children, they will enjoy watching and joining in the fun of making their own homemade pasta. If price is an issue, the manual machine will cost you approximately eighty dollars while the electric machine will cost you approximately one hundred ninety dollars.

An Atlas pasta machine is becoming a common appliance in many households as more and more people realize how much fun it is to make their own pasta - not to mention how much more fresh it tastes. Many professional chefs use the manual and the electric machines and they know a great cooking machine when they use one. A nice feature of the Atlas machines is the ability to change the thickness of the dough sheet. You can make round or flat noodles and you can also control the noodle size by rotating the dial for a total of nine different positions. These are sturdy machines that are made to last. Marcato makes the Atlas pasta machine and they have been in business for more than sixty year and every machine is made in Italy.

If you are in the market for a pasta maker, you really cannot go wrong with a Marcato Atlas pasta machine. The only problem you may find that you have with their pasta makers is that you and your family will want to have pasta for dinner every night of the week!

All About New York City Restaurants

OK, let's establish some ground rules. It's called the City, not Manhattan. And under no circumstance should you ever say New York City. Yes, we know some New Yorkers do take things a bit too far and say they are from the City even when they are visiting relatives in Tulsa - where the nickname really loses its luster.

Whatever it is you are trying to do while you're in the City, do it quickly and get out of the way. That applies to ordering at the deli (where do you think the Soup Nazi idea came from?), riding the escalators, crossing the street or buying a paper. Things have a faster pace up here and people like it that way. This City will eat you alive if you don't prepare properly.

But even with all of the millions of people scurrying around, you can still blend into the madness and fit right in. That's because everyone is too busy to notice you as they race to the subways, run to catch the ferries, or fight for a cab. New York has a "kick you in the teeth" attitude that can make you feel satisfied when you actually accomplish something. And, you know you earned it because you've just navigated thru all the madness. Here's a local tip so don't sound like a tourist when you are downtown- it's pronounced "How-Stin" even though it is spelled like Houston. SoHo means south of Houston - now go figure out NoHo on your own.

Immerse yourself in the City, with all it has to offer, and you'll understand why it's like no other place on earth. The diversity, the energy, the attitude - you can find anything and everything in the City that never (EVER) sleeps. There's always a new neighborhood to explore, another restaurant to try, another club to dance at, and another bar to drink in.

Dreams have been realized here since the first settlers and you can feel that same spirit as you walk the streets of each neighborhood. Where else can you see millionaires mingling seamlessly with the working class? From munching on their morning bagels to singing along with Frank Sinatra at the end of the Yankees game, New Yorkers share the local pride. Maybe it's because everyone has one thing in common - they've all lived in that 300 square foot studio apartment and paid $2000 a month for it. And why does everyone say their address like it's the most regal location in the known universe?

NYC was built (and still runs) on its neighborhoods. You'll find that each has its own character, so get out and explore. People from all walks of life are really what make this place so special.

Restaurants

New York has so many types of food - from American to Japanese, from French to Asian - you can find anything and everything in this City. Where else can you walk down the street and smell the aromas from innumerable food stands that line the streets and the kitchens that pack them in every night? The diversity of NYC is unparalleled to any other. Here are some of our favorites:

Gascogne: If you can't make it out to Paris, make sure you can find your way to this charming French bistro in the city's Chelsea district. With French-speaking waiters, indoor/outdoor seating and culinary indulgences, this place can make you forget you're in NYC! The escargots and foie gras are always a pleaser! Gascogne is located on Eighth Ave. (Between 17th & 18th Streets).

B-Bar and Grill (formerly Bowery Bar): A popular summertime setting with indoor/outdoor ambiance, B-Bar is great for summer drinks and dinner on the patio. The place is known to draw A-listers and occasional celebrities. The grill offers delicious appetizers and the calamari & popcorn shrimp are always a great choice! B Bar is located on East 4th & Bowery.

Per Se: You'll go running down the streets in glee after dining here (located at 10 Columbus Circle, between 58th and 59th Sts.). With a French-New American menu that changes daily, this pricey culinary experience is a worthwhile treat for your senses (the dishes are as delicious as they are colorful). Whatever you do, begin your meal with the "Oysters and Pears" and make sure you save enough room for the "Coffee and Doughnuts" dessert.

Il Mulino:This is the epitome of an Old New York hangout, the restaurant boasts some of the best Italian food you'll ever eat. Located in the West Village (on 86 W. Third St., between Sullivan & Thompson and near NYU), the place is small, crowded & quite loud, but the food makes it all worth while. Bring your appetite (portions are big enough to feed a small country) and your wallet.

Dos Caminos (Soho): With made-to-order guacamole and some of the best margaritas in town (in addition to more than 150 tequila selections), you can't go wrong with the city's top Mexican spot. With indoor and outdoor seating options, this place brings the fiesta downtown! Dos Caminos is located at West Broadway & Houston (along with a location on Park Avenue and a Midtown location opening in Fall '06).

Jean Georges: It's simple, French chef Jean-Georges Vongerichten can't get it wrong (ever!) This restaurant, inside the Trump International Hotel, is as sophisticated as it is superb. Located off Columbus Circle (1 Central Park West, between 60th and 61st Sts.), this divine masterpiece offers a formal dining room, more casual cafe and an outdoor terrace for those cool summer nights. Don't you dare leave without sampling the baby scallops and the four-part citrus tasting.

Babbo: Who doesn't love Mario Batali? With its trademark pasta tasting menu, make sure you aren't watching your waistline when you arrive at this two-story townhouse. You'll find that the simplest ingredients have never tasted so good! Everything is tasty but we fancy the ravioli with beef cheeks and the goat cheese tortellini. Reservations are a must. Babbo is located at 110 Waverly Pl., between 6th Ave. and MacDougal.

Una Pizza Napoletana: Seriously, who needs Italy? This is, by far, the best pizza in the City - "The Best, Jerry...the best." Each bite is light, fragrant and oh-so delish! The buffalo mozzarella is shipped directly from Italy and pairs nicely with the finger-licking-good basil-infused tomato sauce. Una Pizza (349 E. 12th St., between 1st and 2nd Aves.) is not to be missed.

Bouchon Bakery: Located on Columbus Circle in the Time Warner Building, this casual French Boulangerie is anything but plain. You'll find everything from mouth-watering fresh croissants, to good-ol' PB&J sandwiches. This place has the best tuna fish sandwich we've ever had. And, did we mention they make their own hand-made chocolates?

Momofuku Noodle Bar: If you need a quick ramen fix - this is your spot. Just be prepared to wait (they don't take reservations). And, if you don't mind getting packed in like sardines and eating thigh-to-thigh with your fellow patrons - find your way to this amazing noodle bar. The three-variety steamed buns (pork, chicken or shitake) are worth the trip and the wait. Momofuku is located at 163 First Ave. (at 10th St.).

The Noodle House, KSA =Wellan at the bar

http://www.youtube.com/watch?v=A8_D8-u_9lY&hl=en

Eating Healthy at Disney

For many people, eating well while on a vacation or on a road trip seems quite difficult. Especially for parents, a trip more than 30 minutes from home means feeding the family in the quickest most convenient way possible. Disney parks are known for their fun attractions as well as their multiple food kiosks and restaurants. At first glance your food options might just seem like chicken fingers and french fries. That can certainly be true if you don't take the time to look past the first choices that come to your eyes. Here are a few pointers to keep you and your family happy and on a healthier track. We'll also include a few ideas of where to eat at some of the parks.

1. Take your time. Everyone wants to rush to the next attraction of course. When you take your time to eat it gives everyone a chance to get centered and to plan your attack on the next section of the park. The lines for attractions can be long and frustrating. Plan your meals and use them as strategy sessions, as well as a chance to rest your feet!

2. Get fast passes in advance. This one ties in well with tip 1. If you're planning on going to some of the busiest rides in the parks you'll see very quickly that the lines quickly grow to a 1.5 hour to 2 hour wait. Not only that but early in the day the fast passes run out. When you get a pass to one busy ride, then skip on to another, you'll have time to go back to the first and not wait in any line. Then go off to another attraction, get a fast pass, then plan your meal.

Here's an example:

You show up to the park around opening and get yourselves a fruit cup, coffee, juices, etc... Then get a fast pass to a busy ride at 9am (that might have you come back to the ride at 10am). You then head off to a smaller attraction or two. Then head off to the ride you have your first fast pass for. On your way there get a fast pass to another big thing. That one will likely have you returning after lunch sometime. Ah ha! Now, go to some smaller attractions as well as to the second fast pass ride and head to a lunch right after that. Use that time to sit quietly making some healthy food choices. After a healthy lunch, go to the third fast pass ride that you picked up just before lunch. Using this technique will give you a sense of relaxation and less of a need to feed yourselves with fast, unhealthy choices.

3. Pick a few healthy snacks throughout the day (and even pack your own in advance).

Walking around all day takes a lot of energy. If you have granola bars in your bag or you stop at a kiosk and grab a piece of fruit and some water you'll have more energy to keep going and you'll be less hungry when meal time hits. This can give you the peace of mind to make smart choices. Remember, making these good food choices will give you the energy and attention span you'll need for a full day(s) adventure. Here are a few places we tried. This is certainly not a complete list, but it should get you started. Happy eating!

Downtown Disney at Walt Disney World, Florida.

Downtown Disney is a typical first stop for travelers to Orlando's Walt Disney World. There is so much fun shopping and dining that I highly recommend getting there on the front or back end of your visit. The Downtown area features places like Planet Hollywood and the House of Blues. For our last trip we chose a faster, cheaper option, The Earl of Sandwich. At The Earl of Sandwich you can find some yummy, and many healthy choices. They have hot sandwiches (some healthier than others), healthy wraps, salads, smoothies and plenty of sides to choose from.

Magic Kingdom

As soon as you walk through the gates at opening (and of course you will get there for the opening show, right?), you are walking down Main Street. I suggest that you beat the crowds and get in line at the coffees shop, breakfast spot on the right side of the road as you are walking toward the castle. On our last trip I got a coffee and a banana. There are plenty of other great choices. Don't weigh yourself down with a meaty, bready breakfast sandwich so early, I say. Use this as an opportunity to jump start your morning.

Epcot

Where to start here?! The World Showcase features food, rides and other sights from many places around the world. We started somewhere close to the middle at Japan on our last trip and then worked our way around trying a little from a lot of spots. In Japan they have sushi, noodle soups and curries. There is plenty to choose from and many pretty healthy picks depending on your tastes. They have a faster, seat yourself restaurant called The Yakitori House and a fine dining spot called Teppan Edo.

There are plenty of ways to blow your diet in Epcot, so stay grounded.

Animal Kingdom

What a fun place! Why ruin your day by getting sick after Everest because you ate an 1,136 calorie turkey leg (1) in one of the parks? Keep it light and have some fun. The Harambe Fruit Market has stuff for anyone for a quick snack. For a larger meal, try The Rainforest Cafe in Animal Kingdom and Downtown Disney. Enjoy your trip. Have fun and stay healthy!

By Ethan Time.

A JB Love Story - Chapter 47.

sad chapter. i lied. the next chapter is worse. ______________________________ *Joe's POV* I went to my first class and couldn't wait to see Camilla. She was a new girl, who I met on the first day. She is a model and was extremely gorgeous. She said she had the littlest crush on me, and to be honest, I had a crush on her as well. Before I reached the door, I saw Camilla at the end of the hall talking to some of her friends. I walked up to her and poked her sides, making her squeak beautifully. "Hello beautiful." I said to her as she turned with a smile on her face. "Hello handsome." She responded batting her eyelashes. "Want to skip today?" I asked. "Sure. Want to go to your house?" She asked sweetly. "Sure." I said taking her hand and running to my car before a teacher could catch us. The car ride was great. We talked the whole ride and I was memorized by her. We arrived to my house and went straight to my room. I laid on my bed, leaving the door open. We laid there talking about the stupidest, lamest, and funniest things. She had my full attention. I texted Kevin telling him, I felt kind of sick. Just so he wouldn't worry. Lunch time had rolled around Camilla were still talking about our past. It was great to be around her. "So tell me, how is it to be a model?" I asked playing with my sheets. "It's good. I only hate when I have to do, those shoots with guys I don't know. I like to get to know my partner for the shoot." She said simply. "I think that is great." I said ...



http://www.youtube.com/watch?v=k-GhV570HnA&hl=en

The Benefit of Spoon Cabbage

Nutrition and Benefit of Spoon Cabbage
Spoon cabbage is widely used in Chinese stir fry dishes and soup based dishes like noodle soup. The nutrition ingredients of spoon cabbage is really great. It has vitamin A, vitamin C, Vitamin Bs, iron, zinc, and lot of dietary fiber which helps to fill up our stomach and has a cleansing effect too.

The health benefits by taking spoon cabbage are many like: cancer prevention, prevent constipation, ease anemia problem, prevent flu attack, and beautify skin. Usually it is suitable for all people to consume, however for those that have week digestion problem, they need to avoid taking it, since the high dietary fiber will need to digest well.

Here are some tips for buying the fresh and good spoon cabbage, tips in how to keep it for lasting longer and the method to clean it before use in cooking.

Selection tips:
So when purchasing spoon cabbage, you need to select the smaller one in size, complete leaves without any broken leaves, the green color of the vegetable has to be vivid in color, bright, lively and the stem, leaves has to be firm and feel full, these are the good ones.

Storing tips:
Once you bought it back from market, if you are not using it and might need to left it over for 1 to 2 days before using it, the best way to keep it is by using a wet newspaper to wrap the vegetables around nicely and put into a plastic bag. Keep it stand still in the refrigerator under the vegetable storage compartment. Again the nutrient will lost in couple of days, so it is advisable to consume it fresh and the sooner the better.

Washing tips:
If you are ready to cook the vegetable, all you need to do is cutting away the root part of the vegetable, soak the whole vegetable in water for about 5 minutes, let the pesticide on the leaves surface to dissolve in the water. Then rinse it for a minute and wash thoroughly especially the root side as it usually will accumulate some soil there. Once these steps are done, it is ready for cooking.

Quick recipe on stir fry mushroom with spoon cabbage for vegan:

Ingredients:
1. 300 gram Spoon Cabbage
2. 2 pieces of Dried Mushroom
3. 1 tablespoon of Minced Garlic
4. 1 small cup of Rice Wine
5. 1 teaspoon of Salt
6. Half teaspoon of Pepper powder
7. 2 tablespoon of Water

Method:
1. Wash the dried mushroom thoroughly and soak in hot water until it is soft, cut into thin slices.
2. Wash the spoon cabbage thoroughly, cut into small sections.
3. Heat up frying pan with some oil, put in the mince garlic and salt, fry until golden in color.
4. Put in the mushroom slices and fry for 2-3 minutes.
5. Put in the vegetable, all ingredients and stir fry with high heat/flames together for about 3-5 minutes.
6. Once the spoon cabbage is soften, remove from heat and serve on the plate.

Have fun cooking and go vegan!

Mama Fu's brand in June 2009 Contents

Among the fastest growing segments of Mama Fu's Asian House Restaurant is a unique model of flex service casual concept with a fast-casual dining lunch and dinner at the table relaxed. Specializing in quality pan-Asian cuisine to a high value, Austin-based Mama Fu is currently owned by the company and franchised restaurant sites in southeastern and southwestern United States. For more information on opportunities or franchises Mama Fu is (call 512) 949-3220, or visit www.MamaFus.com.



http://www.youtube.com/watch?v=Pj-p9qGiN0k&hl=en

How to Make Your Simple Blouse Look Glamorous and Beautiful?

You can make any apparel make glamorous through use of simple things that are generally available in your house. If you have a plain simple blouse that you wear on your jeans, you can make it look attractive and pretty by making some small changes and putting in some labor.

For making your simple blouse look beautiful, you should have

1) small multicolored plastic beads, which are light in weight.

2) thread and a needle,

3) acrylic shiny colors that match the bead colors or are brighter than the bead colors.

Preparation:

Ensure that the blouse is washed and irons so as to remove all the creases out, check the neckline of the blouse, and use a pencil for making a border around the neck, which half a centimeter away from the actual border.

Take a decision in advance regarding which color neck borderline you would like to make, I would personally choose multi colored beads of the same color tone, for e.g. blue, purple, violet, or red, orange, yellow, etc. arrange beads so that you can find them the moment you look for them.

Start beading.

Firstly, check whether your needle passes easily through the beads, before you thread it. Remove the locked side and bring the needle to the upper side, put in one bead and bring it up without leaving much space, and go on beading the complete neckline, you can go on with a symmetry or make it asymmetrical, both the types look equally attractive.

Once this is over, you will require checking whether or not you like the effect. This is a very simple design you can also make a pretty design on the front side and sew in beads there too; it would look very attractive and funky.

Take acrylic color tube (choose the one which is especially made for clothes not any other) which matches the color of the beads, and start making a thick outline, make sure you do not smudge or go unevenly while making this outline, it would look your blouse look shabby. If you are not sure about the outline, draw it first with a pencil and then draw the outline with color tube on this line, this will help you a lot with hand stability.

Similarly, draw lovely designs on your top with a pencil and stitch beads of colors matching the neckline beads. These designs can be butterflies, flowers and leaves, geometrical shapes, anything that catches your fancy. If you want to enhance the look of your blouse, you can also do beading for the sleeves border; it will add uniformity and attractiveness to your blouse. Beading will look the best on cotton blouses, beading and sequins also look good on woolen tops. If you want shiny beads glass beads are the best, but they are heavy and the fabric may look pulled, if you want glass beads, try the very small light ones.

Before beading, ensure that you are sitting in a comfortable position. Ensure that beads to not fall off or created unwanted panic, keep everything well placed and accessible so that decorating your blouse is done without any hassle.

You can decorate your jeans, skirts, woolen sweaters, etc. by sewing different beads from different places.

Man Eating Potato Pt.2

The thrilling conclusion to the terrifying Man Eating Potato.



http://www.youtube.com/watch?v=NEKjvdxbK1s&hl=en

So Small -Music Video (Cover)

This is my first music video that I made with a ton of awesome help! Also, visit my website at: www.emilyelisabeth.weebly.com Thanks for watching! Nice, positive comments are appreciated! We did not try in anyway to copy the official video, but I know there are some similarities. Sorry if this concerns you, we'll do better in the future, and Carrie Underwood's video is ten times better, I know that. So let's all just stay happy, sweet people! Thanks! Song sung by Carrie Underwood Cover by Emily Elisabeth Recorded by Ron Saltmarsh from Piano Gallery Studios Filmed by Marco Vergaray from Enigma Studios Singer-Emily Elisabeth Girl-Shamae Budd Guy-Andrew Robinson Extras-Emily Adair, Emma Marie Cinematographer, Producer-Marco Vergaray Make Up/Hair Stylist-Emily Adair Special Thanks to-Rooster Noodle House and the Bean Family.



http://www.youtube.com/watch?v=sGYp6GOdvOw&hl=en

Noodle Speaks

Noodle promoting his upcoming show @ The Sunset House in Peekskill, NY on Saturday, May 1st. www.itsanooday.com www.pmpworldwide.com/blacksmith-beats



http://www.youtube.com/watch?v=DG9CNIz53D0&hl=en

Five Tips From An Italian On A Mediterranean Diet

Growing up Italian, I marveled at the women and men, in my family, who cooked. Not only were they wonderful chefs but had a natural talent for balancing food groups. There was an emphasis on fresh produce and meat, that I am partial to today. One of my grandmothers used to take me to the chicken store to pick out a chicken. Yes, the chicken was still clucking and running around. Today, although I no longer visit the chicken store to get the freshest poultry available, there are still some valuable lessons I like to follow.

Think of Pasta as a side dish, not a main course. The first time I was served pasta, outside of my family, I was astonished. The pasta on my plate would have been four servings, in my family. One pound of pasta serves eight people. Two ounces of pasta with a vegetable and a protein is a meal. Serve more vegetable dishes, if needed. Only serve bread with your pasta on occasion. Pasta is your grain.

Have a hearty soup, as a meal, at least once a week. There are so many nutritious and wonderful soups. A soup with leafy greens and beans, served with a good Italian bread, was often served at my house. A soup, with pasta in the soup, such as chicken noodle would not be served with bread.

Make a salad the first course. Having more courses for dinner helps to regulate the portions eaten in each course. I remember having a salad, with an olive oil and red wine vinegar salad dressing, at every dinner.

Use olive oil as your main fat. We very rarely ate anything deep fried. Instead, if there was oil involved, we sautéed our vegetables, chicken or fish, and pasta in olive oil.

Have fruit or nuts as a dessert. During the holidays, my grandmother always had a huge fruit bowl and another bowl with a variety of fresh nuts on her dining room table. After dinner, we were allowed to choose a fruit from the bowl and a handful of nuts. Sweet breads, cakes and cookies were an occasional treat, eaten two to three times a month.

I don't follow all of my grandmother's cooking traditions as much as I probably should. However, when I start to gain a few pounds, I typically fall back on the old ways. My sisters and I lead busy lives. Many still have children to raise as well as jobs. It is not always easy to cook the way my mother, father and grandparents did. I was surprised, therefore, when talking to my sister not too long ago. Even though we live thousands of miles apart, in both of our houses, there was a pot of soup and a pot of sauce simmering on the stove as well as a chicken simmering in the crock pot. I guess the apple doesn't fall far from the tree, or is it the olive?

Andy & kids at Asian Noodle House

Andy entertaining En, Min & James at lunch



http://www.youtube.com/watch?v=ILVdXPlwxgs&hl=en

Benefits of Having Chinese Raw Ginger Soup to Start the Day

After many reports and observations of physicians, many cancer patients who have recovered from serious radiation therapy and chemotherapy, their bodies have a kind of very weak signs such as loss of appetite to eat, can not frighten cold food cold, sore stomach, just get diarrhea. This is not healthy for weeks or stomach and "Yang" ingredients is not enough in the stomach.

It 's a very good proposal of ancient Chinese medicine, in which raw waterGinger Soup or Drink early in the morning once you get up from bed.

Why? As according to Chinese medication, raw ginger soup can help us to regenerate the "Yang Qi" inside our stomach and makes it stronger, just like drinking raw ginseng soup. Hence improving the weak cold stomach sickness that some of us might have.

The recipe is here:

Ingredients: 6 pieces of Raw ginger slice, 6 pieces of red dates, 30 gram of cane sugar

Method: Rinse all ingredients, Remove seeds from red dates. Place all ingredients in a port of braising, add a bowl of water as steam for 10-15 minutes. Serve while still hot or warm.

Consulting:

Before you drink on an empty stomach in the morning right after you wake up out of bed.

According Not recommended to drink at night.

Third Some people may have a sore throat after taking this, you can actually add 6 pieces of black cherries, prunes, as it provoked the effect of reducing the heatginger.

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The Ancient House Resort evokes you the uniquely hidden charm nestled under traditional and modern architecture, furthermore you will enjoy visiting a 200 years-old ancient house in Vietnamese countryside style, discovering the traditional way of making rice noodle (pho) and pancake right in the resort.



http://www.youtube.com/watch?v=XbacD4BOAqw&hl=en

Sesame Street The blaze abode 1 of 2

http://www.youtube.com/watch?v=SqChwlVyOo0&hl=en

Rachel's Fridge

Well, before our practice for colorguard, we hung out at Rachel's house...and since it was cold, we ate chicken noodle soup...



http://www.youtube.com/watch?v=7dy12Nznp-o&hl=en