I took this picture of Donna Summer in Nashville. It's the only picture of a famous person I've ever taken, I think. See the full-size image in Flickr here. Visit www.photofriday.com to submit your own photo or to view the other submissions.
You know you've been looking for an excuse to make that teapot whistle. Here it is...Pasta Express. Pour hot water in. Cook. Drain. Pasta's ready. (And vegetables, shrimp and hot dogs too.) Includes a velcro neoprene band that acts as a pot holder. Dishwasher safe.
I made this for dinner recently and it was good - and easy to make in a hurry. It was from the "dinner tonight" section in Cooking Light magazine. (Total time: 36 minutes)
1 tsp ground fennel seed 1 tsp dried basil 1/2 tsp salt 1/2 tsp ground coriander 1/4 tsp freshly ground black pepper 1 lb chicken breast tenders, cut into 1-inch pieces 1 tbsp olive oil 4 garlic cloves, minced 4 cups canned diced tomatoes, undrained 1 cup white wine (or chicken broth) 8 oz. uncooked penne 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup fresh chopped basil
Combine first five ingredients in a small bowl; rub over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook four minutes, turning once. Remove from heat; set aside. Reduce heat to medium. Add garlic; saute 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken and simmer five minutes.
Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.
4 servings (serving size about 1 1/2 cups). Calories 356, fat 7.4 g (sat 2 g), protein 33.5 g, carb 38.4 g, fiber 4.3 g.
Recipe by Bruce Aidells, Julianna Grimes Bottcher and Robyn Webb.
Lagniappe: This recipe was on the back of the bag of my Private Selection penne pasta.
Penne Rigate with Carrot and Goat Cheese
16 oz. penne rigate, uncooked 1/2 cup extra-virgin olive oil 8 medium carrots, peeled and julienned 1 tsp salt 6 oz. goat cheese 1 tbsp chopped fresh parsley
Cooke penne according to directions; drain. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the carrots and saute, stirring occasionally, until tender when pierced with a fork (about 10 minutes). Season to taste with salt. Crumble the goat cheese onto a plate and set aside. Transfer the pasta to the skillet containing the carrots. Stirring frequently, cook over medium heat for about two minutes. Arrange the pasta and carrot mixture on a warm platter. Sprinkle the crumbled cheese and parsley over the top and serve immediately.
Mississippi bluesman Sam Myers, honored in February as a blues ambassador during the Governor's Awards for Excellence in the Arts, has not been able to sing or play harmonica since his larynx was removed a few weeks ago. Myers is battling throat cancer and had an artificial voice box implanted.
Friends and fans who want to wish Myers well can write to his home address, 1727 Bennett Ave., Apt. 106, Dallas, TX 75206. Friends have set up a fund to pay for his expenses. The address is Southwest Blues Heritage Foundation Inc., Box 710548, Dallas, TX 75371-0548. Put "The Sam Myers Fund" in the memo area of the check. It is tax deductible.
"We discovered some great heretofore unresearched funeral food phenomena," Gayden Metcalf, author of Being Dead Is No Excuse, told a crowd of about 200 who gathered at Broadmeadow United Methodist Church earlier this month. The crowd joined her for some tasteful funeral fare done up right by church members, headed by food chairwoman Regina Boyles.
"No one eats better than a bereaved Southerner," Metcalf said. "When there's a death, it's time to open a can of Campbell's cream of mushroom soup and get busy." It was "through our experiences and the experiences of our mothers and our friends this book was crafted," she said. "I am a cradle Deltan. I've spent my entire life eating, drinking and writing thank-you notes. This book grew from that lifestyle."
Experience like this qualifies Metcalf to share a few rules of bereavement not to be broken at a Southern funeral. Among them: If ever there was a time to put out your finest tableware, this is it. "What is the first thing a Southern lady does when someone in the family dies?" Metcalf asked. "She polishes the silver. It's the Southern lady's version of grief therapy."
Metcalf said the book has been embraced in other parts of the country beyond the South. "Everyone dies differently in different parts of the country, but no one dies better than someone behind the magnolia curtain," Metcalf said.
4-5 pounds chicken breasts some butter 2 1/2 cups homemade mayonnaise 2 T. soy sauce 1/2 lemon 1/4 t. salt 1 t. pepper 1 1 / 2 to 3 T. curry powder 1 (10-ounce) package slivered almonds 2 cups sliced celery 1 (5-ounce) cans sliced water chestnuts, drained and rinsed White seedless grapes, optional
Preheat oven to 350 degrees. Wipe chicken with butter; sprinkle with salt and pepper. Wrap tightly in foil; place in shallow pan. Bake about 1 hour. Cool. Cube the chicken. Mix mayonnaise, soy sauce, juice of lemon, salt, pepper. Add curry powder to taste. On a baking sheet, spread almonds in single layer. Coat with butter. Toast until golden brown, about 15 minutes. Add mayonnaise mixture, water chestnuts, sliced grapes and almonds to cubed chicken. Chill well. Serves 10.
Can't-Die-Without-It Caramel Cake
1 box Duncan Hines cake mix 4 eggs 1 stick butter 2/3 cup water 3 cups sugar 1 cup Pet milk 1/4 t. salt 1 t. vanilla 1 stick butter
Follow package directions for cake; allow to cool. In top of double boiler, mix 2 1/2 cups of sugar with the milk. Add salt. Boil 3 minutes, stirring constantly. Remove from heat. Add 1 / 2 cup sugar into black iron skillet and caramelize it. (Melt sugar over medium heat, stirring constantly until the syrup turns golden brown. Be careful not to burn.) Pour milk mixture into the skillet; mix well. Transfer back to double boiler. Add butter and vanilla. Put top of the double boiler in a cold water bath; stir mixture until cold and thick. Spread on cake. Serves 12.
A completely functional clock is built into this spillproof, unbreakable travel mug, with a circle of glittering rhinestones and a stylish metallic pink finish, this is a perfect gift for the mom always on the go. Designed to fit most cupholders. Dishwasher safe.