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Welcome to my blog
Welcome to my blog
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God is real
The charges against Shanesha Taylor has been dropped!! Taylor was arrested back in march for leaving her children in the car during a job interview. This morning a deal was reached, the deal will require Taylor to complete parenting and substance abuse classes as well a establishing an education and childcare trust fund for her three kids. With each education trust fund to have $10,000 in. The money will come the fundraisers that was set up on Taylor’s behalf to help with legal fees and other expenses. A total of $144,775 was raised. $144,775 from over four thousand donors.
By entering into this agreement and program, Taylor avoided a potential two year probation or a possible eight year sentence.
If Taylor fails to follow the conditions of the agreement, the criminal charges will be reinstated.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature.
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest.
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals. Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken.
Aviation history is littered with civilian planes that were shot from the sky, intentionally or not, by military weapons. Malaysia Flight 17 was cruising at 33,000 feet, more than half a mile higher than Mt. Everest, when a missile hit it July 17. And the missile’s range is believed to be more than twice that high.
Thousands flee Gaza’s Shujaiyah after night of terror | July 20, 2014
They walked in their thousands, barefoot and in their pyjamas, streaming out of the eastern Gaza district of Shujaiyah after a night of non-stop Israeli bombing.
They described hours of terror, as tank shells slammed into homes, with no electricity and no way to escape.They called ambulances, but there was no way for the vehicles to get in under the constant fire.
So in the end, thousands of desperate residents fled on foot at first light, walking two hours or more into Gaza City. They left behind the bodies of the dead in the streets of their neighbourhoods — in Nazzaz, in Shaaf and in other parts of this flashpoint area between Gaza City and the Israeli border.
One of those fleeing was Sabreen Hattad, 34, with her three children. “The Israeli shells were hitting the house. We stayed the night because we were so scared but about six in the morning we decided to escape,” she said. “But where are we supposed to go? The ambulances could not enter and so we ran under shell fire.” Three other men pass by in a hurry clutching bedding in their arms. Asked what they had seen they would only answer: “Death and horror.”
Many of those escaping Shujaiyah made for Gaza’s central Shifa hospital, which was engulfed by chaotic scenes and ambulances ferrying the dead came in a steady steam, among them a local TV cameraman Khaled Hamad and paramedic Fuad Jabir, killed during the overnight offensive, wheeled out wrapped in a bloody plastic shroud. "He wasn’t a fighter, he was a fighter for humanity," wailed one relative as the family buried him. ”He was an ambulance worker, did he deserve to die?”
Shifa hospital administrator Dr. Hasan Khalas confirmed that 112 Palestinians were killed across Gaza last night, at least 60 dead in Shujaiyah only. Dozens of victims in Shujaiyah haven’t been identified. ”This is the worst I’ve ever seen it,” said Doctor Said Hassan, who has worked at the hospital for eight years.
More than 60 Palestinians were killed, including 17 children, and 210 injured in Shujaiyah massacre so far. The ongoing Israeli military attacks on the Gaza Strip have so far displaced more than 135,000 Palestinians, according to a report. The death toll is expected to rise as Israeli shelling continues and more bodies are uncovered, while today’s total across the Gaza Strip has passed 90 already, bringing the 13-day total death toll to more than 410, with at least 3,000 injured.
1. Smoke rises during what witnesses said were heavy Israeli shelling at the Shujaiyah neighbourhood. (Mohammed Salem/Reuters)
2. A wounded Palestinian man reacts after the death of his relatives, who medics said were killed during heavy Israeli shelling at the Shujaiyah district, at a hospital. (Suhaib Salem/Reuters)
3. A Palestinian woman wearing clothes stained with the blood of other relatives, who medics said were wounded in Israeli shelling, cries at a hospital. (Mohammed Salem/Reuters)
4. Palestinians flee the Shujaiyah neighbourhood. (Finbarr O’Reilly/Reuters)
5. A Palestinian woman reacts after the death of her relatives, who medics said were killed during heavy Israeli shelling at the Shujaiyah district, at a hospital. (Suhaib Salem/Reuters)
6. Palestinians flee the Shujaiyah neighbourhood. (Finbarr O’Reilly/Reuters)
7. A Palestinian woman, who medics said was wounded during heavy Israeli shelling, stands at a hospital. (Mohammed Salem/Reuters)
8. Palestinians flee the Shujaiyah neighbourhood. (Finbarr O’Reilly/Reuters)
9. Palestinian policemen and medics carry a man, who medics said was wounded in Israeli shelling, at a hospital. (Suhaib Salem/Reuters)
10. Palestinians flee the Shujaiyah neighbourhood. (Finbarr O’Reilly/Reuters)
just a duck feeding his fish.
no fucking way
humans teach each other that other animals are as isolated from one another and out of touch with love as humans are. the truth is, these many photographed moments of interspecies affection and care that impress us so much are as natural to them as all of their other instincts.
it is we, now so far from home.
Anthony Mackie as Captain America, Sam Wilson