This is supposedly one of the most popular videos online right now. What do you think?
Wednesday, January 31, 2007
Tuesday, January 30, 2007
Monday, January 29, 2007
Prolific child molester gets 150 years
Prolific child molester gets 150 yearsStory Highlights
• NEW: Dean Arthur Schwartzmiller is sentenced to 150 years for abusing two boys
• Prosecutors say he is one of the nation's most prolific child molesters
• About 100 boys in eight states, Mexico and Brazil say he abused them
• When he was arrested, police found a 1,500-page memoir describing the abuse
SAN JOSE, California (AP) -- A man prosecutors said was one of the nation's most prolific child molesters was sentenced Monday to 150 years in prison for abusing two 12-year-old boys.
Dean Arthur Schwartzmiller, 64, who also had been convicted of sexual assaults in several states over three decades, was sentenced to the maximum term on 11 felony counts of child molestation and one misdemeanor charge of child pornography possession.
Schwartzmiller represented himself during his trial last year but asked for an attorney to represent him during the sentencing phase.
During the nearly three-week trial, prosecutor Steve Fein showed jurors a map of the "places and decades where the defendant has molested young boys."
It included an estimated 100 accusers dating to 1969 in eight U.S. states, Mexico and Brazil.
When Schwartzmiller was arrested in June 2005, investigators found a memoir describing abuse, binders full of child pornography and 1,500 notebook pages with headings including "blond boys," "no, but yes boys," and "best of the best, 13 and under."
Copyright 2007 The Associated Press. All rights reserved.This material may not be published, broadcast, rewritten, or redistributed.
Sunday, January 28, 2007
Song of the Day: King Tut by Steve Martin
OK, this is just hilarious! I wish I could find a clip with him doing it. If I do, I will post it.
Song of the Day: White & Nerdy by Weird Al
A song for my wonderful hubby! He loves Weird Al, and this song just fits him!!!
Saturday, January 27, 2007
Coconut Peach Cake (sounds yummy!)
Coconut Peach Cake
A coconut peach cake made like an upside down cake.
INGREDIENTS:
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 can (16 ounces) peach slices, drained
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
PREPARATION:
Melt 6 tablespoons butter in an 8-inch square baking pan. Stir in brown sugar, corn syrup, and coconut. Pat to evenly cover bottom and up sides of pan. Arrange peach halves or slices, cut side up, over coconut.
Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt. Add remaining ingredients and blend on low speed of electric mixer. Increase mixer speed to medium and beat for 2 minutes. Spread batter over peaches. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for a minute or two before turning out onto serving plate. Serve warm, with whipped topping or ice cream if desired.
A coconut peach cake made like an upside down cake.
INGREDIENTS:
6 tablespoons butter
2/3 cup brown sugar
1 tablespoon light corn syrup
1 can (1 1/3 cups) flaked coconut
1 can (16 ounces) peach slices, drained
1 cup sifted all-purpose flour (sift before measuring)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
PREPARATION:
Melt 6 tablespoons butter in an 8-inch square baking pan. Stir in brown sugar, corn syrup, and coconut. Pat to evenly cover bottom and up sides of pan. Arrange peach halves or slices, cut side up, over coconut.
Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt. Add remaining ingredients and blend on low speed of electric mixer. Increase mixer speed to medium and beat for 2 minutes. Spread batter over peaches. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for a minute or two before turning out onto serving plate. Serve warm, with whipped topping or ice cream if desired.
Boeuf Bourguignon recipe (excellent!) [also called Beef Burgundy]
Beef Burgundy, a classic recipe for beef and vegetables, slow cooked in red wine.
Pronounced: buhf / boor gee nyuhn
INGREDIENTS:
The night before, marinate:
3-1/2 lbs. beef chuck, fat removed and cut into cubes
3 cups red wine (1 full bottle)
1 onion, chopped coarsely
7-10 garlic cloves, cut in half
3 bay leaves
12 black peppercorns
For the stew:
2 Tablespoons canola oil
1/2 lb. bacon, cut into strips
24 frozen pearl onions, defrosted
15 mini carrots, cut in half lengthwise, then crosswise
1/4 cup, unbleached, all purpose flour
2-1/2 to 3 cups red wine
3 cups beef stock
1 Tablespoon tomato paste
.
For the garnish:
8 oz. mushrooms, cleaned, stems removed and cut into quarters
1 Tablespoon canola oil
1 teaspoon finely chopped garlic
salt and freshly ground black pepper
PREPARATION:
The night before:
1. Put the meat in a large bowl. Combine the rest of the marinade ingredients and pour over the meat. Cover and refrigerate overnight, stirring a couple of times if possible.
To make the stew, plan on starting at least 4 hours before you plan to serve it, about 1 hour of preparation time and 3 hours of cook time.
2. Remove the meat from the marinade. Discard marinade.
3. Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.
4. In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat. Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.
5. Preheat oven to 275°F.
6. Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.
7. Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.
8. Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.
9. Add the bacon and the beef back into the pot and toss them well to coat with the flour.
10. Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.
11. Cook for 3 hours. Remove the top and cook for an additional 15 minutes.
12. For the garnish: Just before serving, heat 1 tablespoon of the oil in a frying pan. When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. Stir and continue cooking for 8 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.
To serve:
Stir the mushrooms into the stew, just before serving. Serve in large bowls.
Pronounced: buhf / boor gee nyuhn
INGREDIENTS:
The night before, marinate:
3-1/2 lbs. beef chuck, fat removed and cut into cubes
3 cups red wine (1 full bottle)
1 onion, chopped coarsely
7-10 garlic cloves, cut in half
3 bay leaves
12 black peppercorns
For the stew:
2 Tablespoons canola oil
1/2 lb. bacon, cut into strips
24 frozen pearl onions, defrosted
15 mini carrots, cut in half lengthwise, then crosswise
1/4 cup, unbleached, all purpose flour
2-1/2 to 3 cups red wine
3 cups beef stock
1 Tablespoon tomato paste
.
For the garnish:
8 oz. mushrooms, cleaned, stems removed and cut into quarters
1 Tablespoon canola oil
1 teaspoon finely chopped garlic
salt and freshly ground black pepper
PREPARATION:
The night before:
1. Put the meat in a large bowl. Combine the rest of the marinade ingredients and pour over the meat. Cover and refrigerate overnight, stirring a couple of times if possible.
To make the stew, plan on starting at least 4 hours before you plan to serve it, about 1 hour of preparation time and 3 hours of cook time.
2. Remove the meat from the marinade. Discard marinade.
3. Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.
4. In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat. Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.
5. Preheat oven to 275°F.
6. Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.
7. Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.
8. Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.
9. Add the bacon and the beef back into the pot and toss them well to coat with the flour.
10. Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.
11. Cook for 3 hours. Remove the top and cook for an additional 15 minutes.
12. For the garnish: Just before serving, heat 1 tablespoon of the oil in a frying pan. When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. Stir and continue cooking for 8 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.
To serve:
Stir the mushrooms into the stew, just before serving. Serve in large bowls.
Treasure Coast Wildlife Hospital
Here is a great organization:
Treasure Coast Wildlife Hospital
Here are some of the animals they help:
Treasure Coast Wildlife Hospital
Here are some of the animals they help:
Thursday, January 25, 2007
Wednesday, January 24, 2007
Tuesday, January 23, 2007
Monday, January 22, 2007
Chicago Bears: We are who you thought we were
WGN apparently had viewers come up with their own Chicago Bears anthems. Here is one I found:
John Steele and the Grizzly Bears
John Steele and the Grizzly Bears
Sunday, January 21, 2007
Saturday, January 20, 2007
Thursday, January 18, 2007
Wednesday, January 17, 2007
Tuesday, January 16, 2007
Sunday, January 14, 2007
Saturday, January 13, 2007
Friday, January 12, 2007
Tuesday, January 09, 2007
Monday, January 08, 2007
Sunday, January 07, 2007
Tuesday, January 02, 2007
Monday, January 01, 2007
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