text:
20 January 2012
George :
... While they treated you like a dog.
And also :
Now we're left cold and sad
By someone the devil's best friend
Someone who offended all.
What is his purpose?
And George mention two f John songs , All You Need Is Love and Imagine.
Did He refer to another song?
1 May 2011
'Treated you like a dog' would be referring to all the rubbish that John had to put up with, mainly from the press and the powers that be, eg the 'bigger than Jesus' fuss, his hassled in remaining in the US and fighting deportation, marrying Yoko, the beatles splitting.
Now we're left cold and sad
By someone, the devil's best friend
Someone who offended all.
would be referring to the effect of Johns murder on George, and us, and the scumbag (who must remain nameless at all times) who took John away.
George mentions no other songs during the song. The complete lyrics are:
Im shouting all about love
While they treated you like a dog
When you were the one who had made it
So clear
All those years ago.
Im talking all about how to give
They dont act with much honesty
But you point the way to the truth when you say
All You Need Is Love.
Living with good and bad
I always look up to you
Now were left cold and sad
By someone the devils best friend
Someone who offended all.
Were living in a bad dream
Theyve forgotten all about mankind
And you were the one they backed up to
The wall
All those years ago
You were the one who imagined it all
All those years ago.
Deep in the darkest night
I send out a prayer to you
Now in the world of light
Where the spirit free of the lies
And all else that we despised.
Theyve forgotten all about god
Hes the only reason we exist
Yet you were the one that they said was
So weird
All those years ago
You said it all though not many had ears
All those years ago
You had control of our smiles and our tears
All those years ago
The following people thank meanmistermustard for this post:Matt Busby
20 January 2012
20 January 2012
I want to know more about John Lennon and Yoko Ono marriage and its relationship with the breakup of the Beatles.
1 May 2011
The free dictionary writes "with one's back to the wall: in a difficult or desperate situation", kind of like having little or no room to manoevre or breathe or escape.
A good book that has some general overview of Yoko's background before she met John and the effect of johnandyoko on the beatles is Cant Buy Me Love by Jonathan Gould. Im sure a few others here can recommend some other books to read. And you'll get a thousand different views on the efect of Yoko on the beatles online, some well thought out and balanced, some less so.
4 December 2010
meanmistermustard said:
The free dictionary writes "with one's back to the wall: in a difficult or desperate situation", kind of like having little or no room to manoevre or breathe or escape.
I think people who faced the firing squad had to stand against a wall, just to elaborate on the origin of the phrase.
"You said it all, but not many had ears" is a great line.
1 May 2011
Totally agree Walrus, George's writing skills really shone thru here. Sometimes tributes arent that great, in fact they are lame, but George, Ringo and Paul did a very fitting one for John.
The following people thank meanmistermustard for this post:Matt Busby
9 January 2015
1 May 2011
They weren't all together when recording it. Paul, Denny and Linda did go round to George's to add harmonies but either they used Ringo's drums from the original recording or he recorded them elsewhere earlier - i forget which.
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Revlon (
) posted a 2% growth in sales to $1.32 billion in 2010, ending a 4%
year-on-year drop in sales over 2007-09. What is particularly
promising is that Revlon managed to sustain its margins in another
competitive year as the global economy recovered from the economic
downturn in 2007-09. During the downturn, consumer goods companies
like Procter & Gamble (
) and
Colgate Palmolive
) increased their marketing and advertising spend in an attempt to
maintain or even restore market share.
We value Revlon at a
price estimate for the company's stock, roughly at parity with the
current market price.
Revlon increased its advertising expense by $33.8 million to
support the company's brands but partly offset this by realizing
$19.4 million in savings on cost of goods sold, thereby improving
gross margins.
See our full analysis and $14.88 price estimate for Revlon
However, the 2010 annual reports highlight three major issues
with regards to Revlon.
U.S. Continues to Dominate Sales
Revlon draws almost 55% of its total sales from the U.S., an
economy that trended at a relatively low, under 3% growth rate in
2010. Emerging markets in Asia, where Revlon still has limited
presence, have seen much higher growth rates by comparison.
U.S. Continues to Deliver Negative Growth in
Revlon's home turf, the U.S. market, showed a 3% decline in
sales during 2010, following a 4% decline in 2009. Comparatively,
Revlon's sales in the Asia-Pacific region grew at over 11% in 2010.
Latin America's revenue contribution declined during this period,
primarily due to foreign exchange impact.
Stable Debt Levels Over 2009-2010
Revlon has struggled with heavy indebtedness, but has
progressively reduced its debt burden over 2007-09. The effort led
to limited investments in advertising, R&D and capacity
expansion. We've previously expressed our concern over Revlon's
gradual reduction in leverage that has spurred a limited
availability of funds for investment. We've suggested the potential
for a moderate decline in market share from this development
(see Despite Debt, Revlon Should Spend on Branding Color
In 2010, Revlon maintained its leverage near 2009 levels. Since
the company does not currently pay dividends, maintaining leverage
enables Revlon to put money back into the business. With stable
debt levels, we now expect increased spending for R&D and
advertising going forward, which could spark a gradual rise in
market share.
The views and opinions expressed herein are the views and opinions of the author and do not necessarily reflect those of Nasdaq, Inc.
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Zombie Pencil - Assorted
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The Ultimate Monotype Challenge
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My first update for my fire mono:
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YONKERS - Police say two arrests have been made in an attempted armed robbery at Ridge Hill in Yonkers.
Authorities say three men carrying guns entered Lord & Taylor at around 6:30 a.m. yesterday. The cleaning staff and some employees were at the store preparing for the day.
Investigators say the suspects beat up an employee and smashed open several jewelry display cases, but did not take anything.


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Wow, what a run they are on right now since the Midlands. That was a beat down today! 7 of 10 at the #2 team in the nation.
Minnesota is getting healthier, and they are certainly the team to beat at the nationals, at least right now and projecting their health, but this is just a great run for ISU and fun to see the hitting stride.
Credit to Jamie for not letting Cael get away
Cael was never really "getting away." We only secured him here. :)
Why not ISU wrestling this year? What's stopping us? If we get hot come national time, we may be back in the promise land!
Right now we are looking very good to have every weight except 174 seeded in the Top 3 for conference. Just wrestle to those seeds Cyclones!
This is an awesome thing for ISU. Wrestling is one of the toughest sports around with all of the preparation and the actual matches. Just great to see the boys making things happen. These guys make me even more proud to be a Cyclone. I have all the respect in the world for 'em.
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Great job by the Wrestlers. I have never followed wrestling much but this season and Cael are quickly changing that for me.
Originally Posted by isu_bub
Cael was never really "getting away." We only secured him here. :)
That's what everyone thought about Dan Gable. You've really got to hand to Coach Douglas for understanding and stepping aside for Cael and also to Jamie for making sure it was finalized.
I've never been a huge wrestling fan but it's certainly exciting how well they've performed since Midlands!
I am going to ask a stupid question.... How does a wrestling team win a National championship. Isn't it just like the Midlands?
How do they get the seeds nailed down etc....
Sorry, I just have no idea.
It's team scored basically like the Midlands. Seeds are decided by a committee.
The Midlands would be the tourney that most replicates the nationals, as well as your conference championships.
The Midlands field wasn't anywhere near what ISU will face at nationals, of course...but ISU has proven over the last two months almost that it has a solid duals and tournament team....certainly, it has proven that on the duals front.
The Nationals are a totally different mindset, but if ISU can close strong, and qualify enough wrestlers for the nationals, who knows? Minnesota is going to be tough to beat, however.
It is really nice to be excited about wrestling. And this is only the beginning for Cael. Hopefully we get on a run and see some serious national titles .
What needs to happen that hasn't happened the past few years is that they need to wrestle to their seeds. Too many times in the past guys would come in 2 or more spots lower than their seeds. Wrestle to your seed and we'll be fine.
Secondly, tournaments are won during the wrestle backs. Fighting for placement after you've lost goes a long way to determining the overall team champion. A better job needs to be done here. Tournaments are often won or lost on the "losers" side of the bracket.
What ever happened to truth, justice and the American Way?
Usually, the team that wins nationals usually has some of the foes they need to face get upset. For us to have a shot, we need to hold our own and hope some Minny, Mizzou and Okie State guys screw up early.
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Bring a buddy.4.55 / 5.00 10,350 Views
Yugi and Kaiba have a duel to the death!4.46 / 5.00 38,684 Views
Vampire Pixel in the Neon City
A sinister deal is underway in the underbelly of Neon City4.34 / 5.00 11,764 Views
... man
......Dude this touched me in ways i cannot explain i gave blood and im willing 2 do it again this is terrible i couldent help but shed a tear
Holy shit i f*** cryed
... this tuched me
We must stand united
that was a heart felt and terriable event that happened now 2 years ago and I salute u for showing your support for the US
no joke that actually brought tears to my eyes. However at the begining of the movie if i wasnt told what it was about i thought it would have been a war movie against japan but wow i loved it very moving i wish i could give blood but you have to be over 18..... in a few years
Holy shit you are ignorant
The blatant ignorance expressed here is unbeleivable, you obviously don't understand the polotics behind 9/11 at all. It was not an 'unprovoked attack', we have done many many things to bring it to this. The first and most obvious is of course our CIA training Osama to murder soviets during the cold war, and while 9/11 was a huge over-reaction by Al-Queda it was not an 'unprovoked attack', we are not "helpless victims". We have been bombing and harrassing other countries for domination, oil, "interests", and for other reasons almost since we came into existance (aided ONLY BY THE FRENCH!!!).
The last major and relatively unrelated to "interests" thing we did was dday, which was a noble and extreemely brave act. Since then we've been bombing third world countries and villiages (with napalm, I might add) almost non-stop.
So next time, do some research. The USA has great ideals, but unfortunately has far too much faith in humanity.
P.S. I am of course from the USA, so don't go bashing me about my nationality :-p.
1) I think humanity in general sucks. The world would be a way better place I think, if we never existed.
2) No I don't understand the polotics behind it. Nor do I honestly care what they are because of #3
3) They DELIBERATLY targeted civilians.
Yes, we have killed civilians in past conflicts, but never have we targeted civilians as our main objective, save Nagasaki and Hiroshima (which was most decidedly a terrible act on our part). But you must remember, that not a single person who was on floor 93 of Tower 1 ever droped a bomb on anyone ever.
4) At least the Pentigon (which I was at in a firefighting capacity) was a justifiable military target. But the World trade center was not. Do you see the difference?
5) Never did I say that 9/11 was unprovoked. This was an assumption on your part. What was stated in the movie (By the President at the time) was that the attack on America by Japan was unprovoked (especially considering it happened before we ever recieved the Japanese decleration of war against America).
6) The point of the movie was not to link the two events in anyway, make people pissed at anyone, or to cause any other political ramifications you can imagine. It was simply made because the Red Cross was requesting blood on television, and I had nothing better to do, I thought I would make something to attract attention to this via the internet.
7) Someone must have liked this movie of mine, since it has aired on television and been included in a Memorial CD available online.


text:
Posted August 2, 2007 and updated on May 1, 2009
Hot Rod
The most recent home video release of this movie is November 27, 2007. Here are some details…
Hot Rod races onto DVD with the following bonus extras: a commentary by Akiva Schaffer, Andy Samberg, and Jorma Taccone, deleted and extended scenes, an outtake reel, peaks behind-the-scenes and the theatrical trailer. Audio tracks are available in Dolby Digital 5.1 (English, French and Spanish), with subtitles in English, French and Spanish.
Related home video titles:
Director/writer Jared Hess also spotlights underachievers in his films. In Napoleon Dynamite, a high school student tries to find a date for the prom while helping his friend run for student body president. In Nacho Libre, a monastery kitchen cook dreams of fame in the wrestling ring.


text:
The recent million-dollar deal for a HDB flat in Queenstown could soon be broken, as a number of resale flats are currently on the market with asking prices well over S$1 million.
A search of the 10 most expensive HDB listings on PropertyGuru with asking prices above S$1 million showed that the costliest unit, a three-bedroom executive apartment in Geylang, is going at S$1.52 million. Located at Sims Avenue, the 1,800 sq ft unit is within walking distance to Eunos MRT station.
The second priciest is a four-bedroom, 1,776 sq ft executive maisonette in Hougang with a price tag of S$1.35 million. It is within close proximity to Hougang and Kovan MRT stations.
Meanwhile, the other eight flats have an asking price ranging from S$1.06 million to S$1.3 million.
A study of all 10 listings revealed that they are more than 1,000 sq ft each and within one-km from MRT stations. Most are executive maisonettes in the central Hougang area.
A real estate agent who spoke to PropertyGuru was not surprised over the sky-high flat prices, given their attributes such as an ideal location, high floor and unblocked views.
"Generally, units on the high floor which are unblocked command a high asking price, especially in land-locked Singapore," said Khalil Adis.
He added that units in prime areas such as Redhill, Tanjong Pagar, Tiong Bahru, Holland Village and Bishan could be sold at S$1 million.
In particular, Pinnacle@Duxton is expected to "reach the million-dollar mark as the next few years, the units are eligible to be sold in the resale market after the five year Minimum Occupation Period (MOP) is fulfilled", noted Adis.
Prices would depend on unit facing, floor location, amenities and proximity to MRT stations.
Going forward, million-dollar resale flats would "certainly generate a lot of interest particularly from sellers in the area. This is because they will take this transaction as a benchmark and will want to equal or ask for a higher selling price", said Adis.
Related Stories:
Million dollar HDB deal almost final
Queenstown impresses royal couple
1,135 couples cancelled flat bookings
For the latest property news and opinions from Singapore and around Southeast Asia, visit our Property News section http://www.propertyguru.com.sg/market-news.


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Royalty Free Music Unique To Your Project - Every Time
Royalty Free Music — Ballad & World
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Royalty Free Ballad & World MusicBallad Sub-Genres: Themes Indie Lyrical Easy-Listening/New Age Romantic Orchestral Specialty Rock Classical Easy-Going MORE »
Track Search Results Switch to ALBUM VIEW
The following tracks match: World, Ballad
The Sands Of MarrakeshThis world-beat selection has a relaxing sway and a gentle mysticism. A great background for general world-wise productions.https://www.smartsound.com/strata/images/STRATLI_200.jpgSingle61510-ST$ 39.9561510-EX$ 59.9561510-W$ 149.95Genre: Earthy, Themes, World, Ballad, Easy-Listening/New Age Production Types: Travel, Background Emotions: Atmospheric, Leisurely, Mellow Instrument: New Age Ensemble, Instrumental
The Sands Of Marrakesh from the album Lifestyles-New Age
Forgiven & ForgottenA sensual Spanish ballad in 7/4 time, complete with soothing string section.https://www.smartsound.com/strata/images/STRATSH_200.jpgSingle62702-ST$ 39.9562702-EX$ 59.9562702-W$ 149.95Genre: Romantic, Themes, Latin, World, Exotic, Ballad, Latin American, Spanish Production Types: Travel Emotions: Atmospheric, Melancholy, Relaxed, Sensual, Soothing, Emotional Instrument: Guitar (Acoustic), Strings, Latin Band, Instrumental, Guitar
Forgiven & Forgotten from the album Spanish Heart
Join The CauseThis thoughtful and passionate ballad can underscore a variety of situations. Features fretless bass melody.https://www.smartsound.com/strata/images/STRATWA_200.jpgSingle59705-ST$ 39.9559705-EX$ 59.9559705-W$ 149.95Genre: Themes, World, Ballad, Indie Production Types: Indie Film, Short Film, Background Emotions: Positive, Uplifting, Fresh, Motivating, Passionate, Striving Instrument: Instrumental
Join The Cause from the album Worlds Apart
Over And AwayThis hopeful Irish folk ballad can set the stage for better times ahead. Also works as a general background for multi-cultured videos.https://www.smartsound.com/strata/images/BS09CA_200.jpgSingle54108-ST$ 39.9554108-EX$ 59.9554108-W$ 149.95Genre: Earthy, Themes, World, Ballad, Lyrical, Irish Production Types: Travel, Tribute/Memorial Emotions: Atmospheric, Inspiring, Pastoral, Reflective, Striving, Mellow, Emotional, Poignant Instrument: Ethnic Ensemble, Accordion, Low Whistle, Uilleann Pipes, Acoustic, Instrumental
Over And Away from the album Celtic Adventures
NolaSet a contemplative mood with this tasteful and dignified track. A lead acoustic guitar meanders over a soothing backdrop, creating a comforting cloud of sound.https://www.smartsound.com/strata/images/BS10IF_200.jpgSingle54308-ST$ 39.9554308-EX$ 59.9554308-W$ 149.95Genre: Themes, Ballad, Indie Artist, Lyrical, Minimal, World Production Types: Documentary, Indie Film, Biography, Spoken Word/Narration, Tribute/Memorial, Background Emotions: Atmospheric, Delicate, Gentle, Intimate, Relaxed, Sparse, Touching, Mellow, Quiet, Soft Instrument: Studio Orchestra, Guitar (Acoustic), Instrumental, Guitar
Nola from the album Indie Film 01
InterpretationAn insistent piano part and plaintive violin create a haunting piece of music. Ideal for scenes involving characters making that difficult decision.https://www.smartsound.com/strata/images/BS10IF_200.jpgSingle54307-ST$ 39.9554307-EX$ 59.9554307-W$ 149.95Genre: Earthy, Themes, Ballad, Indie Artist, World Production Types: Documentary, Indie Film, Biography, Spoken Word/Narration, Tribute/Memorial, Background Emotions: Gentle, Intimate, Pensive, Reflective, Mellow, Emotional, Poignant, Quiet, Soft Instrument: Chamber Group, Violin, Acoustic, Instrumental
Interpretation from the album Indie Film 01
AwakenThis melancholy portrait of love lost can amplify the plight of your main character. Features mournful violin and a hypnotic undercurrent.https://www.smartsound.com/strata/images/BS10IF_200.jpgSingle54302-ST$ 39.9554302-EX$ 59.9554302-W$ 149.95Genre: Earthy, Themes, World, Ballad, Indie Artist, Middle Eastern Production Types: Documentary, Indie Film, Biography, Spoken Word/Narration, Tribute/Memorial Emotions: Atmospheric, Hypnotic, Melancholy, Reflective, Solemn, Mellow, Emotional, Quiet, Soft Instrument: Ethnic Ensemble, Violin, Instrumental
Awaken from the album Indie Film 01
China SoundtrackAn atmospheric Asian bed featuring flute and Erhu. Great for any project featuring the Orient.https://www.smartsound.com/strata/images/STRATEI_200.jpgSingle63201-ST$ 39.9563201-EX$ 59.9563201-W$ 149.95Genre: World, Ballad, Asian, Oriental Production Types: Travel, Home Videos, Background Emotions: Atmospheric, Reflective, Relaxed, Serene, Hopeful Instrument: Ethnic Ensemble, Instrumental
China Soundtrack from the album Ethnic Infusion
Santa LuciaAn instrumental take on the classic Italian song. Pleasant and inviting.https://www.smartsound.com/strata/images/STRATIT_200.jpgSingle63008-ST$ 39.9563008-EX$ 59.9563008-W$ 149.95Genre: Cultural, Romantic, Traditional, Themes, World, Ballad, Latin American, Italian Production Types: Travel, Home Videos Emotions: Calm, Leisurely, Light, Relaxed Instrument: Accordion, Mandolin, Strings, Acoustic, Instrumental
Santa Lucia from the album International Traditions
NightsongA late-night groove flows throughout this sensual track, featuring Spanish guitar lead.https://www.smartsound.com/strata/images/STRATSH_200.jpgSingle62706-ST$ 39.9562706-EX$ 59.9562706-W$ 149.95Genre: Themes, Latin, World, Exotic, Ballad, Latin American, Spanish, Urban Production Types: Travel Emotions: Atmospheric, Hypnotic, Pensive, Relaxed Instrument: Guitar (Acoustic), Latin Band, Instrumental, Guitar
Nightsong from the album Spanish Heart
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|Find and return the crying child's Teddy Bear.
You will find the child crying with his mother across from where the shooting gallery is. He'll say he lost his bear by the shooting gallery after he was yelled at. Head over there, and begin. You will need to complete all three rounds before the curator gives you the teddy bear. Use weapons that have a medium-sized clip, and decent range. Avoid using weapons like the Helsing, Tihar or Bolt-action rifle. Stick with the Bastard, Kalash, or the Revolver. You'll need to kill 5 rats in 40 seconds in the first round, 10 rats in 40 seconds in the second round, and 15 in 40 seconds in the third and final round. You'll receive a nice amount of gold, as well as the Teddy bear. Head back over to the kid, and hand it over for the achievement.
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Deep Silver
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Aug 17, 2010
Totally Tuna
In our house even the starters need to be innovative and well, enthralling. Chips and dip is something I do only after at least 2-3 lavish Indian and continental appetizers have been finalized. I try to keep these hors d oeuvres as light and simple as possible because I hate it when no one takes seconds and third, though over time I have realized if my guests are drunk enough they will eat well no matter how many appetizers I served!
One of our favourite meats for snacks and starters is definitely tuna, maybe after pork cold cuts. There is a lot we do with tuna, we bake it, fry it and of course salad it, this particular starter is delicious even for people that don't usually eat fish and seafood. It is so popular in our house, that Andy will finish work at midnight (he has a home studio!) and pop into the kitchen to make 'fish paste'. He can eat 3 packs of salted crackers with a bowl of this stuff and still be ok in the morning.
No Cook Fish Paste Mix
1 can Tuna fish (preferably in oil, though the brine one is healthier, but this one is tastier)
2-3 tbsp mayonnaise (I love kraft, it's fluffy and light)
1 large onion, minced fine
1 green chilli minced
Juice of half a lemon
2 packs of salted crackers (like Monaco)
Drain the oil out of the tuna. Blend the onions and chillies with the mayo and salt. Mix all the fish into this dressing, top on the crackers, add a drop of Tabasco on each for prettiness and go ahead and gorge! Simple isn't it!
This is our yum yum movie snack too and this paste is excellent for sandwiches as well, you can make mini ones with cucumber, it is the most cooling food I can think of in the summers!
Aug 8, 2010
Shirazi Style Goulash
I am writing this on a Monday morning, rather begrudgingly, I usually do all my writing over the weekend, but this one was super hectic and all I managed to do was a cook a couple of decent meals for the family and finally go to a canteen style restaurant I have been dying to eat at. The weather has been dull and miserable, with an occasional smattering of rain, very annoying. The clouds need to open up and pour or shut their faces and glide by, the piddle like pitter patter is useless and depressing! Though it makes for perfect 'food craving' season... the rains make me want soul food as much as winters does. So instead of moping about the grim situation outside, I decided to brighten things inside. Saturday was going to be bright food day; I personally love colours in my food, that's what attracts me to Pan Asian cuisine, the al dente bits of coloured peppers, the greens, the salmon pink of the meats and the white of spring onions. These days with the opinions on MSG, I really feel like my Asian recipes don't taste as good, may well be a psychological thing but I cook Asian food much less now.
One given when it comes to soul food is at least one dish of red meat. My family also has a special affinity to tomatoes and they definitely need rice. So I decided to make Shirazi style 'desi' Goulash. This dish is more like an Iranian chicken curry I once had, tomato base, light chicken and very wholesome. But since I tend to use bacon sometimes and make a curry out it, I like to call is a Goulash (apologies to Hungarians, foodies massacre each other's foods all the time, it's for the greater good at the end of the day!). I don't use boneless meats, by principle! Only if it's a must in recipes do I succumb, I do a lot of my Chinese stir fry's with smaller cuts of chicken, rather than going boneless. I feel bones add a lot of flavour and natural moisture and fat to the dish. So I make this recipe with meat on the bone, you can try boneless; a lot of people feel it works better. I serve this with potato wedges (from scratch) and herbed rice.
Shirazi Style Desi Goulash
½ kg Mutton
2 tbsp oil
2 white onions, minced or pureed
4 large tomatoes cubed
4-6 garlic pods crushed
2-3 tbsp tomato puree
1 bayleaf
2-3 cloves
2-3 tsp crushed pepper
½ tsp red chilli powder
1 tsp cumin powder
1 cup Water for gravy
Brown the onions and garlic in oil, add the bayleaf and cloves. Fry for a minute or so and add the mutton. Toss it up on high for a minute, turn down the heat, add the cumin and chilli powder and salt, stir and cover. Use a heavy bottomed pan or a pressure cooker, so you can cook the meat for 25-30 minutes on low. After about 15 minutes of cooking, add the tomato cubes and the puree. Stir and keep covered, only stir 2-3 times in the 30 minutes. Top with the pepper powder, add half cup water and pressure cook if you need the meat to flower (I realize how gross that sounds but what I mean is, the meat opens up and softens, doesn't remain tight and compact!). Check the salt before you serve, if you feel the gravy is too tangy, feel free to add a tsp or two of sugar, its cuts the tang and brings out the pepper.
From Scratch Potato Wedges
4 large potatoes
Oil for deep frying
Masala Mix:
1 tsp. Oregano/Italian seasoning
½ tsp garlic salt or celery salt
½ tsp chilli powder
½ tsp salt.
Cut the potatoes in wedges, deep fry till soft and brown. Toss in the masala mix and serve hot.
Herb Rice:
1 large bowl of cooked white rice
1 tbsp butter
2 tsp Italian seasoning
1 tsbp very fine celery leaf
Heat the butter, throw in the rice, herbs and celery, toss on high heat for 3-4 minutes and serve right away.
So this is the meal we had the other day, it was superfluous if I may say so. The rain was beating hard in the balcony, we almost wished it were lashing on the window, to add to the 'dak bungalow' rainy effect that this food had already created. This is one dish I love to combine with a nice spicy rum or a fruity red wine, the pepper and tomato combo is perfect for some with dinner drinking!
Shirazi Chicken 69
You want to hear a world of urban legends and rumours? All you have to do is live in a hostel at least once in your life. Seriously, we used to hear an average of one urban legend (this girl hitchhiked alone from so and so beach, by truck and then ....) a fortnight to a rumour a day! Now that my level of interest in food is fairly established, I remember one such urban legend, well!
One of the most popular snack in the millions of bars in our student town, yes, you heard that right, millions of bars in our student town... well anyway, was Chicken 65. Now that we have broached this subject, Gurgaon is very much like that, there is a booze shop about ½ km from my daughter's school and that stands good for all schools in Gurgaon. In fact one of the best ones has a booze store on either side, lest one of the students forgets to buy his stash for the day!!!! Chicken 65 is apparently on their menus as well. Anyway, back to my chicken 65 story. Now this is one dish that was consistently good no matter where you ordered it. It was good at the 'hotels' we had (brightly lit guest houses that sourced tea and breakfast from the snack outlet on the ground floor!), it was good at roadside bars, it was good at the beach shacks (every little beach has a little tea shack, that makes some of the best egg parantha's ever!). So we were bred on a staple diet of Chicken 65, Khoday's Rum, Bun Masala and the like (local cuisine, I'd say). The most well known facts about the origin of the name of this dish were that it had 65 ingredients (it doesn't!) and that it was developed in 1965 (no one to corroborate that!). The urban legend we heard was the grossest, we heard that the dish was marinated for 65 days ....ewww, can you imagine the state of that chicken? What I believe as most plausible is the story about the army officers from the north that ate a restaurant when they were posted in the south. All the dishes on the menu were in the local language but were serialized, they loved dish no. 65 the most!
It's been close to 15 years and we still can't forget the aroma, the taste, the sheer perfection of this awesomely spicy, frighteningly orange chicken dish. We don't have it that orange though we just skip the food colouring. We make it regularly and compliment it with typical canteen fare, watery 'sambhar' and rice. I do whip up a batch as a bar snack but that's dangerous if you have more than 3-4 people, you have to make loads of this stuff. Chicken 65 is like peanuts if you combine it with booze, you need bowls and bowls of it! We at home like to call it Chicken 69 because throughout college Andy would call it that wherever we ordered it!
Shirazi Chicken '69' aka 65
Marinade mix:
½ kg boneless chicken breasts
1 tsp red chilli powder (I use 'Deggi mirch' which is essentially the powder of red chilli skins, so its not as spicy and adds a lot of colour, I feel cayenne pepper is quite similar)
1 tsp coarsely ground black pepper
1 tsp salt
1 egg
2 tbsp cornflour
3 tbsp white flour
Oil for deep frying
Tempering/Stir fry Mix:
1 tbsp oil
10-12 curry leaves
6 -8 garlic pods crushed
1 tsp ginger paste/grated
6 green chillies
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
½ cup yoghurt
Wash and dry the chicken, cut it into 2" long strips, not very thick, so split the breast if you need to (ewww! At the thought, not the meat!). Marinate the pieces in a mix of the flours, spices and egg. I usually put it all on the cubes one after the other and work it with my hands, I don't like to use water so if you try to make the marinade separately, chances are it will be weird and gooey. So coat the pieces nicely. Heat oil to the temperature of chicken nuggets and drop in the pieces one by one. Don't make too much together, you will cool off the oil and then the pieces will just lie in the oil and get soggy, keep the fire up, the pieces moving and do them for around 2 minutes, till evenly light brown. Drain. In a separate pan, heat oil, brown the ginger and garlic, throw in the curry leaves and the green chillies, add the spices, stir and fry for 2 mins on low fire. Add the yoghurt, stir and let it come to a boil, add the fried pieces of chicken, stir and cook on high flame for around 2-3 mins or till the moisture evaporates. Try a piece to check if it's done, if not, cover and cook on low for another 2-3 mins. Don't overcook this, the chicken was boneless and deep fried, it can't possibly be raw. Check the salt and serve.
We had this with a regular 'dal' the last time but I also like to serve it with a onion and tomato pulao.
Aug 4, 2010
Baby Shirazi Fudgesicles
Baby Shirazi was born on 16th December, 2005. It was a cold but sunny day and since we chose the day, we had the spent the previous night on tenterhooks, knowing well that at this time tomorrow we would be first time parents. I cooked for my parents in law, who were due the same day as the delivery, I remember I made 'Chicken Khas-e-Kalinga', a recipe my mom picked up from a hotel she ate at, ages ago! Baby Shirazi was born via C-section at around quarter past 3 in the afternoon and I was smitten from the moment I saw her. I watched my surgery in a ceiling mirror and there has been nothing grosser and more magical than that. She was a big girl, who has grown up to be delicate and petit, but one thing was certain, she had a voracious appetite from the time she was born. Touch wood. We wanted a child that loved food as much as we did and had the spirit for living like we do. We are truly blessed.
Since I brought her up pretty much by the book, Ally didn't have much of the usual first foods that Indian kids have, instead she started on pureed fruits, soft tart shells, homemade pasta's and soft, chewy cookies and 'rusks'. We have a picture of her gnawing on a pork chop when she was little over a year old! Ally did have the usual 'Khichdi' (lentils and rice boiled together) but she wanted hers with slices of tomato or cucumber, once she was old enough to ask for pickles, she did! So now we had 3 foodies in the house, which meant a lot more improv work for mommy.
Ally is almost 5 years old now and loves cooking and baking with me. She can spend hours with a ball of dough, she can mix a bowl full of batter and she is thrilled when she is asked to crack eggs! One of her favourite things to do is cook kid stuff for herself. So she and I decided to combine two of her favourite flavours to make her a new summer snack/dessert. Ally loves bananas and she loves chocolate. So we decided to do something fun with those two ingredients. We also wanted something easy, cold and well ...easy! so here is what we did!
Baby Shirazi Fudgsicles
2 ripe bananas mashed well
½ cup of fresh cream
½ cup of milk
1 tbsp sugar
4 tbsp Hershey's chocolate sauce, we have used others, they work as well. Best is fudge lava, that's room temperature chocolate fudge, this has a higher concentration of cocoa mass so it freezes better.
1 cup of chocolate pudding
To Freeze:
Ice cream sticks
4 small cups or bowls/popsicle moulds
Make a milkshake of the bananas and milk. Stir in the cream and sugar, you can blend the sugar if you like; we don't mind its crunchiness in the final product. This mix should be pretty thick. Fill into the four cups/moulds, now with a teaspoon, swirl the fudge over the mix, very gently use a thin butter knife to create swirls that go deeper into the mix. Put in the freezer, after around 5-6 minutes; put the sticks in the centre. I tried doing it before freezing, the sticks always get slanted. The fudgsicles are usually done in 3-4 hours. If you have time and energy, whip the banana, milk and cream mix, the fudgsicle's turn out less icy and creamier.
We do a lot of variants of this popsicle, kids love to be involved, the idea is also to try and impart some level of responsibility ... I'd rather she learns like this than from some odd textbook!
My Meen Moily
I had been working from home for years with an occasional visit to an actual office, so I managed to catch a lot of 4 pm cooking shows. I saw one with model/chef/author Padma Lakshmi, in Kerala, she was cooking by the coast with a chef from a local 5 star hotel. I personally love outdoor cooking and really wish I could do it more often. Now that we live in a condo, I am waiting for our next fishing trip or beach BBQ in Kuwait where Andy's parents live (great country for quality meats and fantastic seafood). The chef was making beachside fish curry. I don't remember taking down the recipe but I remember being riveted. I was so desperate to try it that I took a rickshaw over 5 kms away (that's far enough when a human being is pedalling you places) to the local fish market (?), more like alley. I bought a kilo of 'surmai' fillets and went straight home with the loot. I feel my version of this curry is very wintery and soup like wholesome. I also love how aromatic it turns out if I keep it simple and I can really taste the fish. I find this curry so simple to do now, that's a quick fix comfort food staple in our home.
½ kilo 'surmai', 'betki', red snapper or any other boneless fish you like. It needs to cook in the curry without being fried, so choose a fish that will hold.
Fish marinade:
½ tsp Turmeric
1 tsp salt
Juice from ½ lemon
3 tbsp cooking oil
2 large onions, sliced thin
1 large tomato, cubed, into fours
4-6 pods of garlic, smashed
1 tsp minced ginger
8-10 curry leaves
3-4 slit green chillies
1 tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp sugar
½ lemon squeezed
2-3 cups of coconut milk (if you are using a powder than make one cup thick and one cup thin. If you are using the real thing, then use the first squeeze last … if you are using cans or tetrapacks then anything goes!)
Marinate the fish and keep it aside, marinate for just about 10-15 mins. Heat oil, always put onions in hot (not smoking) oil or they will absorb all the oil and not let anything else fry. Throw in the ginger, garlic and curry leaves, toss it around gently, I hate smashing the onions, I like them evenly brown and un-crispy. I also don't like to fry the curry leaves unless they are for tempering, for curries I like them to be fresh and chewable. Once the onions are brownish, add the dry masala powders, the turmeric, the chilli powder, coriander and cumin powder, but hold the tsp of 'garam masala'. Make the coconut milk mix, I prefer for it to be warm, so give it a spin in the micro if you are using from a can or pack. Keep half a cup of the coconut milk separate, if you made fresh or from the powder, then this is the portion that's thick, creamy coconut milk. Boil the curry on low for 3-4 minutes, you will see the oil separate on the sides. Slip in the fish pieces and turn gently in the curry, no need to mix this like crazy, just leave it, as long as the pieces are all submerged in the curry, you're good! Cook for 2-3 minutes or so and add the tomato cubes and slit green chillies. Cook for another 4-5 minutes, finish with sugar, salt, lemon juice and garam masala. Serve with white rice and papads.
Oh, it kills me that the show's host is a fit and fine woman, even today after a baby, she looks the same. Though I can imagine her love for food … Andy is like that, he can eat anything and get away with it, no weight gain and no IBS! I secretly hope my metabolism catches up with him or I will just end up being the chubby and fun wife of the cool and sleek guy! Though deep inside I hugely admire women like Padma Lakshmi, they wear their vice like a medal and I suppose when you are underweight then it's easier to go around saying "I am secretly a pig!", hell its almost endearing. Like the other day when I read an interview with a local stand-up, where he said he loved women that could really eat, he would hang out with a woman that ate 2 naans and butter chicken and all that stuff! Believe me if she really was the type to let herself go, he wouldn't last more than 6 months with her! So walk the talk baby, let's see you with a voluptuous woman, for that matter let's just see you with a woman first.
Aug 2, 2010
Eating IN
Very soon you all are likely to realize that I am dealing with a 'lot' of beef these days! It's a consignment thing, when I get beef...I get loads of it! A part of me wishes I could have access to the real thing, which is banned in India, so much for secular democracy! I want to eat a cow, now if that offends anybody then they are most welcome to not partake in the meal I prepare, they are welcome to avoid my home and kitchen and never speak my name again! All fine by me but that still doesn't solve the problem! There are days I want just 1 kilo of real veal ...the melt in the mouth stuff and then I just have to wait for my next trip abroad or pay through every orifice of my body for it in a fancy 5 star hotel! In any case India has a fixation with hotels, whatever they cook ...goes! We have few and far between A- class kitchens in this country and that's a reality people like me just have to live with. I would probably only spend in an ITC or Oberoi's property, I know how these guys work (first hand), I know they source from the best of purveyors and I know they employ the best of talent. So that makes my meal half good already. For me the flip side is that I am also a big fan of thrift so I just don't do value meals anymore, I just wait longer and choose better ... and hope we have a good meal ahead of us! No ordering cheap grub from obscure neighbourhood joints unless you happen to live around iconic street/budget food joints. I would love to live across from Karim's, even now, despite the price hike and the commercial flavour in the food.
So I say do better, yummier, fancier meals at home and splurge on quality meals when you eat out. One perfect way of making a budget for exotic ingredients are the above mentioned cut backs. The savings from your restriction on budget, average chow is your budget for some fine, quality foods, produce and preserves. Say you spend Rs.1000 on a meal for 4 from the average Tandoori joint next door, I say wait! Keep that 1000 for 1 kilo prime lamb ribs (just ask your butcher for single 'chaamp'), which is ...ok here's a better break up, pricing is an average, in Rs., as of July 2010 –
Main Course:1
kg mutton champ (14 + pcs) 250
1 kikkoman soy sauce 99
10 garlic pods 25
1 tbsp honey 10
2 tsp coarse ground black pepper 25
1 tsp salt (Kikkoman has lovely soy saltiness so be careful!) 2
250 gms breadcrumbs 20
2 eggs 10
Salt/pepper seasoning for the crumbs 5
Oil to fry 50
1 meat mallet 199
Bag of 4 bread rolls 30
Bag of 500 gms French fries 50
(bake 'em, arrange them in a Pyrex dish, spray oil, use any kind of spray bottle, clean well and use for oil. Bake on 250 till done, 4-5 mins usually)
Lettuce 50
2 lt. Coke 60
1 lt vanilla ice cream 100
(Amul is usually 1+1)
2 Mangoes 20
(Hey you would have paid for parking, given tips, all that!!)
So there I spent your 1000 bucks, created an opportunity for you to hone your cooking skills, be thrifty, spend quality time with the family over a meal and movie Saturday night! Oh ya, I also got you a mallet to add to your kitchen tools just in case you don't have one. Locally in Gurgaon you get them at the Lifestyle store in DT Mall, I have linked listing to an Amazon.com page, so help yourselves.
Wash the chops under running water, pat dry with a kitchen towel. Keep a few sets of budget kitchen towels and use the hell out of them. Keep the meat ones separate if you can or junk them after use if you got a good deal on them! Put each chop on a cutting board and gently beat the meaty side with the mallet. There are two sides on a mallet, one with a large surface area to beat down and the other with a smaller one. For lamb chops use the smaller spokes side. Flatten each one, not through and through, just a bit to soften and loosen up the meat. I keep two cutting boards, one for meats and one for veggies and everything else. I learnt that from my mother in laws kitchen; makes complete sense in terms of hygiene.
Marinate the chops in the soy, honey, pepper, salt and garlic. I always crush the garlic with the flat side of my knife, I got me a cool garlic press but I believe Anthony Bourdain hates them, so from a chef's perspective, that tool is officially shunned! It makes an excellent prop when I style food, so am still happy with it! You have to peel the damn garlic either way, so crush-with-knife it is. Mix the marinade in a bowl, pour over the chops and please please use your hands to mix the meat and marinade. Seriously, the heat from your hands and the mixing motion with work the marinade in, so use those hands. Marinate in the fridge for 4-6 hours, if you can, they will cook faster.
Beat the eggs lightly; put the crumbs in a flat plate, season with salt and pepper. Best way to check the seasoning is taste the crumbs, they are cooked ... you can put them in your mouth! Now dunk each chop in the egg then flatten on the crumbs and coat both sides well. Sometimes if the chops are too thick, I add 2-3 tbsp of cornflour to make the crumb coating less crumby and smoother. Cooks slower that way and when the chops are thick, they need to cook slower! Prepare all the chops before you start frying. Heat oil in a non stick pan, I don't use non stick pans to use less oil; I just like them for the non stickiness. So I put about quarter inch of oil, enough to half cover the chop. Heat the oil well, don't let it smoke, throw in a few crumbs to see if they sizzle, if they do, add a chop or two and if they sizzle too, then add as many as your pan can fit. Now is when you put the fries in the oven. Back to the chops, do each side of well, so you only turn the chops once, the less you turn the less chance of the crumb top falling apart. Turn the chops, lightly brown on both sides, check the fries, wash the lettuce very well and just tear it up in a pretty bowl, better still get one of the younger kids to do it....get someone else to lay the table! Heat the bread rolls before the oven cools. Serve the meal together, the chops, the rolls, the fries and drinks for everyone! For dessert I planned mangoes and ice cream because its mango season right now, so make the most of it! You however have a bit more than 100 bucks to plan your dessert (that's Indian rupees), you can do a coffee pudding. How about I share that tomorrow?!
Back to the Beef
Back to beef, back to the basics. That's how it feels for me. I love cutting meat; that creep's me out sometimes though my intentions are for the simple pleasures of consumption and nothing sinister but I love cutting meat. That's how I cook. I cut, chop, julienne, cube, dice, mince everything myself, I hate things out of packets and I despise recipes that go something like 1 can whole tomatoes, 1 pack of frozen pastry and 2 boxes stroganoff mix... what the F is that? Thankfully I still live in a world where things are more or less done from scratch, I don't know where to buy frozen pastry and thank God for that lest I get tempted to slacken off! I admit to be a victim of terrible time management, so I have succumbed to garlic pastes and tomato purees but that's how far it goes, I swear! In my defence, I only use these when I make homey lunch time curries like 'matar paneer' and 'rajma'. That's the cool part about north Indian home grub, the overwhelming masala-ness pretty much covers everything else in the dish, so go ahead and squeeze in that spoon of tangy, chemical-y ginger paste, no one will know. But when I am really cooking, cooking... then I need everything fresh, juicy, plumpy and the like. I love shopping for produce as much as I love shopping for shoes. I am not averse to fancy shmancy stuff like truffles and caviar, I have bought them to eat them and not experiment with them. Honestly, I should have left the caviar for pro's to do ...I couldn't have it as is! The truffles however went off well, I have a 'gucchhi pulao' recipe that really worked out for me. I need to remember to share that, but before I do I need to get all this beef out of the way.
So, I had cut around 5 steaks from the rump, nice, thick ones. I kept them about an inch thick and a little smaller than a side plate. I didn't want to use the mallet on it, I wanted to tenderize them with marinade and time and not a beating. Andy wanted a simple recipe, one where he could really taste the meat, so I kept it super simple.
4 beef/lamb steaks, each should weigh around 200-225 grams, so that roughly a kilo of meat
Lots of fresh pods of garlic, like 10-12 of them, thinly sliced. Please master this, it's excellent to stud meats like steaks and chops with sliver of garlic, they stick on the meat when you sear it and come out amazing.
2 tsp sugar, to caramelize on the steak and give me a nice seared colour, it also brings out the other flavours; I feel.
3-4 tbsp worchestshire sauce
1 tbsp of apple cider vinegar, I like how the sweet cuts the tang.
3-4 tbsp of very coarse black pepper, if your mill dispenses a fine powder, then beat the peppercorns with a rolling pin or mallet, do it in a napkin, so it won't fly everywhere.
1-2 tsp salt, I like using sea salt.
Wash and dry the steaks, pat down with a mallet if you want, I kind of have a knack of how meat cooks vis a vis the pans and stove I have, so I don't flatten them at all. Make the marinade in a bowl, taste it please... check the salt-sweet balance and pour over the steaks. Work the marinade into the meat, do this for like few minutes, you will be thankful when these suckers come out looking professional and tasting heavenly. Refrigerate for a day, do this, please, that's the key. I use glass containers with covers for meats that need to sit in marinades, I don't like the idea of the vinegar reacting with the plastic and I certainly don't think zip lock bags can take the chemical balance of this marinade. Invest in some nice glassware bowls that have air tight lids, they are the best for food storage. Remember to shake this bowl a few times before cooking day arrives. On cooking day, heat a nice big skillet if you have or do my non stick pan ploy... I don't hold back on fats, those are essential in making food taste good. I don't like diet foods, I hate light meals (actually once in a while is ok) and I don't believe in substituting. You want stuff to taste like the picture in your recipe book or like the steakhouse you ate at last; then slather the damn thing with fat, now! I use olive oil for this kind of naked steak, I love the way it burns off the ends, I love the way olive oil heats, you can see golden swirls forming across the surface and you know this is what your food needs. Good old olive loving! Then I pick off all the leftover garlic slivers from the marinade and stuff them into the sizzling steaks, I use tongs for this, I use tongs a lot. I actually use tongs in most places where I would otherwise use a metal/plastic spatula. Get tongs! Here too, cook one side only once; constantly turning the steaks will make them tough and overdone. These are relatively think steaks, so you need a sizzle of around 3-4 minutes per side on low fire. With a day of marination, even a total of 7 minutes on the fire are a bit much but I know very few people that like a medium rare steak, at least in India. Use the tongs to pick up the steaks and place them on plates; again don't forget to pick up the burnt garlic bits for a final finish.
I serve this meal with mashed potatoes, I love infusing the mash with a chiffonade of celery, really nice flavouring. I boil peas and sauté in butter for the kid and any other family member that would like to give health a chance, but husband is done with meat and potatoes ...one possible carb add-on, bread. And he likes plain white commercial bread, so too bad if I made Focaccia. Or alternatively, I make a quick pasta salad, white onions, tomatoes, iceberg lettuce, spiral pasta, dressed with olive oil, white wine vinegar, salt, pepper and a pinch of oregano.
So this is what we had the other day and I think we need to take a break from beef. I don't want to freeze any of the leftover meat, so I am going to marinate the chunks I cut for a coconut pepper curry I learnt from a friend's cook, back in Manipal, this was like 15 years back but we still love this curry to bits!
Welcome to Me
I am finally doing it, taking the plunge, going all out! I am starting my own cookery blog, its been long enough! I longed to have time to do this and only lately realized that I will never have that privilege. I am a mommy to an almost 5 year old human child and an almost 7 year old doggie child, both are a handful. I work full time, well almost, when you leave home at 8 am, then a day that ends at 4 pm, is as 'full' as a day can get. When that day gets over, all I can think of are my babies and my kitchen. The two joys that bring solace and peace to my otherwise hysterical soul. For me a perfect evening is when Andy (the husband) gets home in time, the kids have had play time and finished their workbooks, well at least the human one and I have a fresh, new meal bubbling in the kitchen. To me that's heaven.
I have read and envied way too many food blogs and sites to stay still any longer. So for me, this is it! This is my Michael Jackson movie, except mine is meaty, garlicky and veers towards desserts more than occasionally. I am secretly (not so much now!!) in love with Jamie Oliver and Anthony Bourdain, though from what I know Tony is capable of pot roasting Jamie anyway! I don't much care for Gordon Ramsay and I truly believe Nigella Lawson is my chef alter ego ...though I don't look anything like her...sadly! I used to enjoy watching Kylie (Kwong) cook till she started abusing the word 'beautiful' which actually happens to be one my favourite adjectives for food ...but not anymore. I love all of these guys for something or the other and mainly because they promote good food, good eating and good living, all of which is essential for my personal sanity.
I also believe in moderation, however cliched it may sound. Everyone can eat everything and everyone should eat everything, again in moderation. So please pop that piece of chocolate in your mouth already, you know you're going to hate yourself for not eating it .... and hate yourself for eating it ...its a no win situation...eat up! So the objective of this blog is to promote food, all kinds of it. The other objective is to to get you cooking, its therapeutic, its makes people like you and its a great conversation starter. Believe me, its all I talk about... most of the time!
Last night we had Kerala style Beef Fry. Kerela is a coastal state in India, famous for its tag line "Gods own country"... from the way its landscaped, God certainly took a wee bit of extra interest in this one! Thanks to its coastal location, Kerala enjoys some of the best fish and seafood in India and I personally love their curries and stir fries. Some of the food is very akin to Far Eastern countries like Malaysia, Indonesia and even Thailand. I got this recipe off the internet and modified it to suit my family's slightly more adventurous palette.
Shirazi Beef Chili
1 kg beef tenderloin cut into strips ...about an inch long and half an inch thick
2 large onions sliced very thin
Slivers of 6 garlic pods
2 inch thick clump of ginger...crushed with a rolling pin
6 slit green chillies
3 tbsp. Cooking oil
1 tsp. garam masala
1 tsp. freshly ground pepper
1 tsp. coriander powder
1 tsp. cumin powder
1 tbsp. Apple cider vinegar (use wine vinegar if you like, I like it a bit sweetish)
Masala for cooking:
1 tsp. garam masala
1 tsp. freshly ground pepper
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. Sugar
1 tbsp. Honey (try and look for organic fruit honeys, did you know that a beehive on a litchi tree will have litchi flavoured honey!)
2 tbsp. soy sauce (try Kikkoman ...I love it!)
2 large potatoes, thinly sliced
Salt to taste
1 tsp oil
1 tsp mustard seeds
15 curry leaves
4 dry red chillies
Marinate the beef for a couple of hours. Heat the oil and fry the onions, ginger and garlic, till the onions are brown. I personally prefer to crush the garlic with the flat side of my knife rather than chop or use a press, ditto for ginger. Add the marinated beef; keep the flame on high till the juices from the beef cover the contents in the pan. Fry for 2-3 minutes and add the 'masala' for cooking, along with the green chillies. Stir, cover and cook on low for about 15 minutes. Make the tempering in a separate pan, heat oil, add the mustard seeds, wait for the crackling, add the red chillies and curry leaves, I like the curry leaves crispy so I tend to slightly overcook the tempering. Now back to the beef, add the soy sauce, honey and potatoes, cook for another 10 minutes on low, covered. Check the meat for doneness ...pop a piece in your mouth! Top this with the tempering before serving, toss it up...and enjoy.
We loved the dish, we had it with 'dal' and rice, though my dad would have had it with a garlicky potato mash and some whole wheat bread. I actually like having this with flat noodles and I dribble a little chilli sauce on it ...just to give it a twangy finish.
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No visible signs of trauma were on a Walnut Grove man whose body was found Sunday in his home, according to the Greene County sheriff's office.
The man was identified today as Francis North, 43, according to the sheriff's office. An autopsy has been scheduled for Tuesday.
Detectives obtained a search warrant for the home, which was processed for any evidence that could help determine what led to North's death.


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A research team of "tree geeks" spent the summer getting to know all the trees that adorn the North Central College campus. It took four weeks for them to identify all the species, measure each circumference, tag each with a number for future reference and assign GPS coordinates to the location.
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The AVP Pro Beach Volleyball Tour returns to Seattle this summer. Olympic stars and local standouts will battle it out on the shore of Lake Sammamish. In addition to the world's best beach volleyball talent, this ultimate beach festival will feature interactive activations, music, food, and more. For more info, click HERE .
Soccer superstar Lionel Messi and Argentina headline the Copa America 2016 games in Seattle this June. This is the centennial edition of this tournament and the first played outside of South America. The World's best coming to the Seattle. Register online at http://www.ca2016.com/ to be the first to receive tournament information and ticket details.
Seattle has been revealed as a new US host port in the Clipper 2015-16 Race at the end of the challenging 5,600 mile month-long North Pacific leg from Qingdao in China. Clipper Round the World is a record breaking 40,000 nautical mile race around the world on a 70-foot ocean racing yacht with professional captains and amateur crews. For more info on the Seattle stopover, click HERE .


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This is an intermitant problem. Brake lights work. My Body Shop has not been able to trace the cause. I saw a technical bulletin which I think will solve the problem but am unable to locate this repair kit. Thanks for your help. Carmen
by clagarelli in Elkton, MD on July 04, 2012


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LEGO Best Picture Posters Aim For Cute, End Up Being Disturbing
By Sean O'Connell 2014-02-14 07:36:13 comments
Theres something perverse about giving LEGO Amy Adams some LEGO cleavage in the LEGO-ized posters of the Best Picture nominees. I mean, even with the incredible success of The LEGO Movie, the last thing I thought of when I watched David O. Russells sexy and scandalous American Hustle was, "What would these seedy characters look like as LEGO people?"
But Im not an artist at Old Red Jalopy, who created LEGO versions of the one-sheets for this years 9 Best Picture nominees. You know what else is strange? LEGO Jordan Belfort from The Wolf of Wall Street. Can they make a LEGO Margot Robbie, as well?
Yahoo Movies collected the bunch. Check out the rest of the LEGO-ized nominees:
At least they went with LEGO Chiwetel Ejiofor in the 12 Years poster, and didnt just slap Brad Pitts famous face in LEGO form on a one-sheet to help promote Steve McQueens masterful film. Remember this travesty?
Meanwhile, legitimate Oscar campaigns roll on. Final voting is underway, with Academy members expected to get their ballots in by the end of this month. Winners have NOT been leaked, as was rumored. Every film remains in play. What movie do we view as this years frontrunner? Read our in-depth analysis of the Best Picture race, and browse the columns we wrote on every other Oscar race this year. The Academy Awards will be held on March 2. The LEGO Movie is not eligible. Maybe next year.
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Bemidji Pioneer
Digging into legislation to unearth the specifics: Bills voted on during session covered wide range of issues
Pedestrian struck by vehicle in Moorhead
Man dies in Aitkin County rollover
Feeling the music: Andrews takes on role of executive director at Headwaters School of Music and the Arts
A salute to service and sacrifice on Memorial Day (with PHOTO GALLERY)
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AUTO RACING: Bemidji Speedway opens 2016 season
GIRLS BASKETBALL: Schreiber wants to make Bemidji a 'basketball town'
BASEBALL: Bemidji to host Detroit Lakes in 8AAA opener
Bemidji's Fenson, Polo, selected to USA Curling High Performance program
Patience and perseverance: Bemidji racer Dean Eggebraaten finally getting his chance on the track
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Trevor Lawrence Christopherson
Roger W. Lehmann
Eleanor Carlson
Lucille "Lucy" Kinnard
Tom A. Svoboda
Cyndi Fenske: Ready for summer and 'Read to Win' at the library
Scotty Allison: Why do we recommend veterans obtain medical insurance?
John Eggers: What is Memorial Day?
PAUL NELSON COLUMN: Lakes, and the fishing, heating up
John Eggers: Who was Hamilton?
The JOE-DOWN reviews 'Crocodile Dundee'
ART BRIEFS: Acoust Hicks opens summer concert series at The Farm By The Lake, Gallery North open house and more
Off The Record Blog: I may not like Bob Dylan, but I respect him
Take a stroll with art: Bemidji Sculpture Walk returns for 18th summer
The JOE-DOWN reviews '13 Going On 30'
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Fishing trip to Burntside Lake near Ely, Minn., offers lake trout rendezvous
Blane Klemek: The wonderful world of wetlands
FISH TALES: Daniel Jourdain Jr. on Lake Plantagent
Time for a snack
Hendricks, Nelson win Gary Newell tournament
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LETTER TO THE EDITOR: Vene has proven to be a good public servant
LETTER TO THE EDITOR: Pick up trash and keep Bemidji beautiful
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PIONEER EDITORIAL: A session in need of repair
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Beltrami County
May 27, 2016
Pinewood woman arrested after high-speed chase
BEMIDJI—A Pinewood woman was arrested Thursday after striking several vehicles, running over a motorcycle and leading several law enforcement agencies on a high-speed chase through Bemidji and on U.S. Highway 2. Grace Catherine Robia, 26, is being held in the Beltrami County...
May 27, 2016 - 4:55pm
May 25, 2016
TRANSPORTATION: Working 'Toward' a common goal: Statewide group holds traffic safety workshop in Bemidji
BEMIDJI -- In a four-year span, 29 people lost their lives and 54 more suffered serious injuries in car accidents on Beltrami County roads, the...
News / local
May 25, 2016 - 8:01pm
May 20, 2016
Four arrested after heroin overdose reported: Beltrami County Sheriff's Office uses Narcan to save victim
BEMIDJI—Four people were arrested on various charges after a reported heroin overdose in Bemidji last week where the victim was given Narcan and survived. Last Friday evening, the Bemidji Police Department was called to the Petro Serve on the western edge of the city for a medical...
News / local
May 20, 2016 - 10:35am
May 16, 2016
Dayton appoints Chandler as district judge
ST. PAUL -- Gov. Mark Dayton announced Monday the appointment of Heidi Chandler as District Court Judge in Minnesota's 9th Judicial District. Chandler replaces the Honorable Jon A. Maturi and will be chambered at Grand Rapids in Itasca County. "Chandler has shown an unwavering...
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May 16, 2016 - 9:08pm
May 5, 2016
VIDEO: Blaze hits Hubbard County: Fire officials urge caution as crews work to put out Thursday night flames
LAKE HATTIE TOWNSHIP -- A fire in north Hubbard County required the response of both air and ground crews and stretched to 500 acres Thursday...
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May 5, 2016 - 8:53pm
April 29, 2016
Beltrami Co. 4-H scholarship announced
Beltrami County 4-H announces the recipients of the Connie Simenson-DeKrey Scholarship. This scholarship was set up as a memorial endowment...
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April 29, 2016 - 12:27pm
April 21, 2016
Three candidates for judgeship in 9th Judicial District
ST. PAUL -- The Minnesota Commission on Judicial Selection announced Thursday it is recommending three candidates to Gov. Mark Dayton to fill the vacancy in Minnesota's 9th Judicial District. The vacancy is because of the retirement of Judge Jon A. Maturi and the seat will be chambered...
News / region
April 21, 2016 - 5:19pm
April 18, 2016
BELTRAMI COUNTY: Sheriff praises community for 'massive' search effort to find missing boys
PUPOSKY -- Law enforcement and emergency personnel said Monday they were impressed by and thankful for the help from hundreds of volunteers who...
News / local
April 18, 2016 - 8:41pm
UPDATED: Missing boys found, doing OK, sheriff's office says (with video/photos)
PUPOSKY -- Both unease and determination were on many faces Sunday morning as search parties gathered to locate two young boys missing since...
News / region
April 18, 2016 - 9:36am
April 15, 2016
Area river reaches closed to fishing until May 14 opener
BEMIDJI—A number of river reaches in Beltrami and Clearwater counties will be closed to fishing until the 2016 fishing opener May 14, officials said Friday. All closures will be in effect Monday through May 13 and are necessary to protect concentrations of spawning walleye,...
April 15, 2016 - 1:43pm
April 12, 2016
ROSE DOWNWIND CASE: Hearing for Rossbach rescheduled for May
BEMIDJI—A contested omnibus hearing for Brandon Rossbach, 31, who's been charged with aiding an offender in relation to the death of Rose Downwind was rescheduled Tuesday in 9th District Court. The new date for the contested omnibus, a pretrial hearing dealing with the admissibility...
April 12, 2016 - 3:17pm
March 29, 2016
Beltrami County, area tribes receive mental health care grants
BEMIDJI -- Beltrami County and the Red Lake, Leech Lake and White Earth bands will each receive grants to aid in mental health crisis services, according to a release Tuesday. Mental health crisis services provided in a person's home soon will be available in all parts of the state...
News / local
March 29, 2016 - 6:50pm
SAFETY: Area fire restrictions to start Monday
BEMIDJI -- Spring burning restrictions are set to begin Monday in the Bemidji area, officials say. Dave Hoefer said his department already has responded to seven wildfires this season, as the early snow melt is extending the spring burning season. The Minnesota Department of Natural...
News / local
March 29, 2016 - 3:01pm
March 24, 2016
POPULATION: Beltrami County shows steady growth. Twin Cities surpass 3 million
BEMIDJI -- Slow and steady has been the trend for population growth in Bemidji. The United States Census Bureau on Thursday released county population estimates for 2015, showing moderate growth in Beltrami and larger expansion in the Twin Cities. In 2015, Beltrami County's population...
News / local
March 24, 2016 - 9:12pm
Beltrami County resident wins $5,000 in lottery
BEMIDJI -- Jennifer Hawkins of Bemidji won $5,000 by playing The Big $10 Ticket game, according to release from the Minnesota State Lottery.Hawkins claimed the prize on March 21. Cenex Convenience Store, located at 120 Convenience Lane SE, sold the winning ticket. Lottery players...
News / local
March 24, 2016 - 4:53pm
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My Oldsmobile keeps dying. It will crank, sometimes, but after a few minutes it will die. After the check engine light kept coming on we took it to a parts store to have a diagnosic ran. It showed nothing was wrong.Does anyone have any idea on what can be causing it to shut off like it is. My dad replaced the fuel pump and we bought a brand new battery for it. One time it completely shut down. I mean everything just died. My husband could barly press the brakes down. Any ideas on what could be the problem?
by Georgia72189 in Fitzgerald, GA on June 22, 2010


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A7X or DIE
Sorry if this has been posted but i can't find it if it has. So I've been doing a lot of side quests in the Southern part of the map after I was allowed access for the docks. Well I can't figure out for the life of me how to get back. I'm running in circles and by St. Marias now. Any help would be great..


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An appealing candle holder with a weathered gold and silver finish.
Links of weathered silver and gold come together in this attractive candle holder. Fits one pillar style candle (not included). Place it on a mantel, hearth or accent table.
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Edit Article
How to Sweat out a Sickness
Everyone has days where they're feeling under the weather. But sometimes, you have places to go, or plans that can't be changed (vacations, dates, important meetings, etc.) Although it probably feels best for you to just take a lazy day in and rest up, unfortunately, that might not always be an option. Do you have to sweat out a sick day? Well, have no fear! Continue reading on.
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1Relax. Often times, when in situations like this, you can be more prone to stress. Believe it or not, overthinking things or freaking out tends to make you feel worse, not better. It's important to stay at your calmest, so your body can do its best job to fight whatever might be making you ill. Remember that everything's gonna be okay, and if you don't believe that, say it until you do. Take deep breaths or listen to calming music beforehand. Also, most importantly, try your best to replace all those negative thoughts you might be thinking with positive ones. And if all else fails, find a calm distraction. Like watching your favorite TV show, or brainstorming things that make you happy. This will all be over soon, and once it is, you'll realize stressing about everything is useless and you're glad you stayed calm and did your best to enjoy yourself.
2If you have the time, try to get some type or kind of medication to help treat your illness. While you might not have the time or money to go to the doctor and get diagnosed, identify what it is you're feeling. Is it a stomach ache? A headache? Do you feel nauseous? Although of course a self diagnosis isn't as good or reliable as actually going to the hospital, it's definitely better than nothing. This way, you can ride over to your local drugstore and get something over the counter. Of course, if it's an option to go to a professional (doctor's office) do so. Make sure you take the right amount of medication for your body type.
3Take an Epsom salt bath. Epsom salt is easy to find, you should usually be able to find it at your latest supermarket or drugstore. Warm water is recommended, but choose whatever temperature makes you feel your most comfortable. Pour your desired amount of Epson salt in and enjoy! Epsom salt helps calm you down and aids muscle relaxation. Also, having good hygiene is key to beating sickness. Repeat daily or as many times as you feel fit.
4Eat Healthy. It's important for your body to have the essential vitamins and fibers it needs to prevent and cure sickness. Eating healthy helps your body run the best it possibly can. Examples of good food to eat when fighting illnesses are citrus fruits, fish, oyster, garlic, nuts, and even yogurt. They say you are what you eat, so if you want to be healthy, it's vital to eat healthy! If you have a sick stomach or are having trouble holding things down, introduce light foods to your body slowly. Start off with a few sips of water, then maybe move on to something with light sodium, like a soup. Gradually introduce foods to your body.
5Take it easy. When ill, it's important to be gentle on your body. If you have to be active throughout the day, be sure to take breaks and rest the best you can. If possible, take a nap before your big event and put your health first. Ease up on too vigorous of exercise and slow down if needed.
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- Getting enough sleep is vital. People recommend at least a good 8-12 hours when feeling sick.
- If you're young, be sure to ask your parents before taking any type of medication, and never take a medication given to you by someone that you don't trust. Even if it's a close friend, it's important to stay safe and only take the medication your parents are giving you. Medication that works well for some else may not work for you.
Things You'll Need
- A relaxing tub
- A soft towel
- A comfortable bed
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Categories: Stub | Health | Health Hygiene
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awesome suit
Fits like a glove and is exactly as described. Sexier than a full peice, and offers more coverage when you want to be playing hard in the water. Love it!
great suit!
this suit is great. fits really well overall. a little bit big where top connects to middle portion - sides a bit loose. have a long torso so medium fits well and bottoms cover nicely and sit low in back. super cute. highly recommend. love the color!
The Great Billabong Swimsuit
Sexy but practical, feminine for non-feminine swimmers, hot colors, even grandmas can wear.
best swimsuit purchase ever!
I'm 5'3"/105lbs/boyish figure and have always had a tough time finding a flattering suit. The shape of this one-piece provides a great "illusion" shape and the bottom part doesn't fit like granny panties (isn't too high in the back, like most bikinis often are. if you have a booty you might find a lack of coverage with this one though). The top is super-flattering as well. The only problem I found is that the torso is a tad long for me, but that just means I don't have to change a thing to make this suit work for me =)
uh-huh...oh yeah.
i got this monokini in a black/white stripes and i think it's the bestest swimsuit i've ever owned. i've always struggled with swimwear, but this cut is just more flattering than all the ones that i've seen. with mind-blowning sexiness and style that cannot be beat...looks like a bikini from the back but oh snap...it's a uni! even more kudos because it's very practical for when you want to hit the waves. no missing bikini tops here!
Really nice swimwear!! Fit true to size, and look sexy but comfy!!!
how long is the torso of this swimsuit in...
how long is the torso of this swimsuit in a small my torso is longer than most people so I need to know the length
im 5'10" and got the medium and the torso was perfect! it has taken me four months to find a one piece that works, cuz my torso is longer than all the other suits, but this one worked! In fact, it couldn't fit more perfectly! good choice for long torsos
How roomy is the boob area?
How roomy is the boob area?
boob area is very comfy - not too tight depending on how big you are of course. if b-c cup, should fit perfectly.
are the shoulder straps adjustable
are the shoulder straps adjustable


text:
EUGENE, Ore. (AP) — Sales of Oregon agricultural products recovered slightly last year after a sharp decline in 2009.
The Register-Guard reports the latest annual report from Oregon State University shows improvement. But an OSU economist says it was still far from a rosy year for the state's farmers and ranchers.
Sales of Oregon farm products totaled $4.3 billion in 2010, up 3.8 percent from 2009.
But farmers didn't recover all the ground they lost when sales dropped 15 percent in 2009, the biggest percentage decline since Oregon State began keeping records 35 years ago.
The report said grass seed farmers and growers of ornamental plants continued to be hard hit by the poor economy in 2010.
Information from: The Register-Guard, http://www.registerguard.com