Monday, October 26, 2009
OH MY GOODNESS! NOW THIS IS WHAT YOU CALL A "TREAT"
"LOOK AT ME, MAMA"
YEP, its about that time. HALLOWEEN! Now the best part about it is that it falls on Saturday. So all those little trick or treaters who end up on a sugar high and can't get to sleep have the entire Saturday and Sunday to sleep it off. Now for a lot of us older folks it seems that a weekend Halloween date has stirred the pot for a lot of adult parties. Translated means a costume and a day or so in the kitchen. Preparing for a Halloween party can be quite the task, not to mention overwelming. Luckily for me, we will be attendees at a Halloween party this year, but I hope to help out our hostess with a few ideas myself. Go ahead don't be afraid. Check these out......
You knew it was coming. Balloon Boy Halloween Costume. Still time to order!
Martha Stewart "Of Course"
2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely.
A frothy drink is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers' lips may be stained pink -- much like those of a sated vampire.
Serves 10 to 12
FOR THE "BLOOD"
3 tablespoons corn syrup
1/4 teaspoons red food coloring
FOR THE DRINK
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
14 medium radishes
7 pimiento-stuffed olives, halved crosswise
16 ounces gin or vodka
1 ounce vermouth
Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.
Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.
Thursday, October 22, 2009
Sunday, October 25, 2009
She's All That!!!
A wife, a daughter, a mother and a friend,
An Aunt, a team mate and our closes to kin.
Caring, loving and concerned, it's all about your feelings.
Worried sick and willing to help you when your healing.
Babies, toddlers and teens love her like a mom,
The Bulldogs and the Eagles think that she's the Bomb!
That's her reputation and she truly is the best,
She'll catch you when your falling, when he puts you through "The Test".
When I'm happy shes-a-laughing, when I'm sad she takes my fall,
When she senses I am lonely, I know I'll get the call.
To you I am very thankful, I really know you care,
No matter what the case may be I feel you everywhere.
Happy Birthday to our "PAT MOM" your nothing less then Regal.
A duo celebration for your Birthday and the "Eagles"
USM has nothing on you, when the Eagles aren't to stop.
You far exceed there motto when going "TO THE TOP".
I love you......We love you.....and we all so appreciate everything you do!
Mo and Fred
Shelby, Ryan and Trevor
"ISN'T SHE LOVELY".........by STEVE WONDER
oops, I meant Greg Zipp
Oh way too many song titles for this one. How about.....
"I Got it From my MA MA"....by Will-iam
"We Are Family"....By Sister Sledge"
"I'M BAD, I'M BAD By Michael Jackson
CHECK OUT THIS ARTICLE ABOUT HER BABY.....
Southern Miss center Cameron Zipp of Fontainebleau a pro at handling adversity
By Tammy Nunez, The Times-Picayune
October 21, 2009, 10:13PM
Cameron Zipp knows a little bit about rolling with the punches. Just playing on Southern Miss' football team the past two seasons has provided plenty of challenges -- the death of a teammate, a position change, quarterback changes, losing streaks.
Cameron ZippBut the center, who awaits Tulane (2-4, 0-3) for a Conference USA game Saturday in Hattiesburg, Miss., has learned to be flexible long before arriving on campus.
He was a senior left tackle at Fontainebleau when Hurricane Katrina knocked four games off his final prep season. He graded out better than 80 percent, won four games and made All-Metro.
Then came college, where Zipp changed positions and played on the 2008 Golden Eagles' squad that stumbled out to a 2-6 record before winning four consecutive games to become bowl eligible. The Eagles defeated Troy in a 30-27 overtime thriller in last season's New Orleans Bowl.
There have been plenty of fluctuations for Zipp, a junior, and his teammates this season, too. Zipp began the season snapping to sophomore Austin Davis, who spearheaded last season's remarkable revival.
But Davis suffered a season-ending foot injury Oct. 1 in a loss to Alabama-Birmingham. Now Zipp is snapping to junior Martevious Young, who has completed 35 of 57 passes for 400 yards and one touchdown.
The Golden Eagles (4-3, 2-1) are 1-1 with Young at the helm. Young leaned heavily on the running game last week in getting his first victory as a starter, 36-16 over Memphis.
Zipp knew just what to do: Roll with it.
"We have trust in people who back up, " Zipp said. "That's why we practice and go through spring and see what everybody does. So once a key player goes down or anyone, you know someone is going to back them up and do just a good as they do."
Southern Miss Coach Larry Fedora said Young continues to improve in the Spread offense.
"I think each and every week, every rep he is going to get is going to be a new experience for him, " Fedora said. "If you go back to (quarterback Austin Davis') first five games as a quarterback, you're going to see how he progressed through the year. It's going to be the same type of deal, because Martevious hasn't experienced those things.
"No matter what you see on film and what you hear from the other quarterback, until you experience it or until you actually do it, that's why they say there is no substitute for experience. He's going to experience those things."
In Young's debut, he passed for more than 200 yards. Last week he threw for 155 and his first touchdown of the season.
Zipp said Young adds some fire to the unit and has transitioned well.
"We trust in Martevious, " Zipp said. "He ran with the (second team), and he split some time in the spring with the (first team) and even in the fall in camp and did a fine job. He just ran with (the starting duties); he's actually very vocal on the field in the games. He gets excited and into it."
Zipp knows that feeling. He said making the switch to center was difficult, but now he's settled in and hopes the Golden Eagles have started another midseason winning streak."It was nerve-racking at first, but once you settle in and get used to the guys playing next to you, it's a lot of fun, " Zipp said. "It's a big adrenaline rush."
Not long after Zipp adjusted to the change in quarterbacks, the Golden Eagles learned that walk-on punter Peter Wilkes had died of a self-inflicted gun shot wound. Teammate Gerald Baptiste, a Karr alum, had a special bond with Wilkes; They both wore No. 86.
"It meant something to me because I always messed with Peter, " Baptiste said after Wilkes' death Oct. 9. "I said, 'Man, why do they keep giving you my number? I don't want no punter with my number.' We'd laugh it off, and he'd be like 'Aw Bap, don't worry about it. Keep making those catches and give me those stats.' Because sometimes they'd make a mistake and put it under his name. . . . It's a sad situation, and I pray for his family."
All these ups and downs have become status quo in Hattiesburg.
"We just keep working hard day in and day out, " Zipp said. "We believe in what the coaches are doing scheme-wise -- it's just sticking together and not departing when we have tough times."
Tammy Nunez can be reached at email@example.com or 504.232.3697.
CAM-THIS IS YOUR CAKE FOR NEXT YEAR
I'M GOING TO START WORKING ON IT TODAY SO IT WILL BE READY FOR 2010