Reasons To Be Cheerful ... Moody Blues - I Know You`re Out There Somewhere ...item 2.. CHIC Made Simple (Nov 8, 2012 / 23 Cheshvan 5773) ...

A few nice how to reduce body fat images I found:

Reasons To Be Cheerful ... Moody Blues - I Know You`re Out There Somewhere ...item 2.. CHIC Made Simple (Nov 8, 2012 / 23 Cheshvan 5773) ...
Image by marsmet545 I know you're out there somewhere... Somewhere, somewhere... I know you're out there somewhere... Somewhere you can hear my voice... I know I'll find you somehow... Somehow, somehow... I know I'll find you somehow... And somehow I'll return again to you . .......*****All images are copyrighted by their respective authors ........ . ............................................................................................................................................................................................ . .....item 1).... youtube video ... Moody Blues - I Know You`re Out There Somewhere ... 5:13 minutes ... www.youtube.com/watch?v=a97d5bUCFVQ&feature=related Uploaded by neo1az on May 25, 2008 Moody Blues - I Know You`re Out There Somewhere Moody Blues - I Know You`re Out There Somewhere Moody Blues - I Know You`re Out There Somewhere Moody Blues - I Know You`re Out There Somewhere I Know You`re Out There Somewhere I know you're out there somewhere Somewhere, somewhere I know I'll find you somehow Somehow, somehow And somehow I'll return again to you The mist is lifting slowly I can see the way ahead And I've left behind the empty streets That once inspired my life And the strength of the emotion Is like thunder in the air 'Cos the promise that we made each other Haunts me to the end I know you're out there somewhere Somewhere, somewhere I know you're out there somewhere Somewhere you can hear my voice I know I'll find you somehow Somehow, somehow I know I'll find you somehow And somehow I'll return again to you The secret of your beauty And the mystery of your soul I've been searching for in everyone I meet And the times I've been mistaken It's impossible to say And the grass is growing Underneath our feet I know you're out there somewhere Somewhere, somewhere I know you're out there somewhere Somewhere you can hear my voice I know I'll find you somehow Somehow, somehow I know I'll find you somehow And somehow I'll return again to you From the words that I remember From my childhood still are true That there's no so blind As those who will not see And to those who lack the courage And say it's dangerous to try Well they just don't know That love eternal will not be denied I know you're out there somewhere Somewhere, somewhere I know you're out there somewhere Somewhere you can hear my voice I know I'll find you somehow Somehow, somehow I know I'll find you somehow And somehow I'll return again to you Yes I know it's going to happen I can feel you getting near And soon we'll be returning To the fountain of our youth And if you wake up wondering In the darkness I'll be there My arms will close around you And protect you with the truth I know you're out there somewhere Somewhere, somewhere I know you're out there somewhere Somewhere you can hear my voice I know I'll find you somehow Somehow, somehow I know I'll find you somehow And somehow I'll return again to you I Know You`re Out There Somewhere Alchemy, Astral Projection, Astronomy, Atlantis, Avatars, Awakening (Awakened), Ayurveda, Channeling, Chi, Christ Consciousness, Consciousness Exploration, Conspiracies, Cosmic Consciousness, Doppelgangers, Dream Yoga, Dreams, Dreamwork, Electronic Voice Phenomena, Emphathy, Energy Healing, Energy Work, Enlightenment, Esoteric, ESP, Evolution, Extraterrestrials, Feng Shui, Forests, Gaia Hypothesis, Gnosis, God, Goddess, Healing, Herbs, Hidden Knowledge, Hypnosis, Indigos, Inner-Peace, John Ryan Haule, Kabbalah, Kashmir Shaivism, Kundalini, Lemuria, Light Worker, Love, Lucid Dreaming, Meditation, Mediumship, Mental and Spiritual Healing, Metaphysical Phenomena, Metaphysics, Mind Reading, Moksha, Mountains, Music, NDE, Near-Death Experiences, New Age, Nirvana, Numerology, OBEs, Occult, Ouija Boards, Out-of-Body Experiences, Paranormal, Parapsychology, Past-Lives, Personal Transformation, Phenomenology, Philosophy, Pleiades, Positive Thinking, Prana, Psychedelics, Psychology & Counseling, Qabalah, Quantum Mechanics, Quantum Physics, Raves, Reiki, Reincarnation, Remote Viewing, Robert Monroe, Samadhi, Santeria, Seances, Self-Help, Self-Realization, Shakti, Shaktipat, , Shamanism, Soul Travel, Spiritism, Spiritualism, Spirituality, Surat Shabd Yoga, Tantra, Tarot, Telepathy, The Law of Attraction, The Monroe Institute, The Secret, Tibet, Twin Flames, Unexplained Mysteries, Universalism, Vedanta, Visionary Art, Yoga Category: Music License: Standard YouTube License . . ............................................................................................................................................................................................ . .....item 2).... aish.com ... www.aish.com/f/r/ ... HOME FAMILY COOKING CORNER ... CHIC Made Simple Fresh. Fast. Fabulous. Kosher Cuisine. by Esther Deutsch . ................................ img code photo ... CHIC Made Simple media.aish.com/images/CHICMadeSimple230x150-EN.jpg ................................ . Nov 8, 2012 / 23 Cheshvan 5773 www.aish.com/f/r/CHIC-Made-Simple.html Select recipes from the just-published cookbook, CHIC Made Simple. . . --- SWEET GEFILTE FISH WITH CARAMELIZED TOMATOES, MUSHROOMS, AND ONIONS If the concept of a gefilte fish craving sounds foreign to you, well, that's about to change. At Toby E.'s house we're always served a glorious amount of fabulous food (which leaves me with a glorious amount of inspiration). This is one of Toby's recipes, and it's the kind of recipe that travels fast. You'll see... Note: If the frozen gefilte fish loaf is wrapped in parchment paper, let the fish thaw slightly. It will be easier to remove the paper before baking. . .................................... img code photo ... WEET GEFILTE FISH WITH CARAMELIZED TOMATOES, MUSHROOMS, AND ONIONS media.aish.com/images/chic_sweetgefilte.jpg .................................... . ... 1 large onion, chopped ... 2 cups grape tomatoes, halved ... 10 oz. white button mushrooms, quartered ... 2 Tbsp. oil ... 1/3-½ cup sugar, to taste ... Pinch salt ... Pinch of white pepper ... 1 loaf (20 oz.) gefilte fish 1. Preheat the oven to 350° F. In a 9x13-inch baking pan, combine the onion, tomatoes, mushrooms, oil, sugar, and salt. Roast, uncovered, until caramelized, 30–40 minutes. 2. Remove the pan from the oven and stir the roasted vegetables to combine. Add the gefilte fish loaf to the pan and bake, covered, for 1 hour and 30 minutes longer. Serve the gefilte fish warm, topped with the vegetables. Serves 6–8. . . --- FILET MIGNON AU POIVRE This savory dish may serve as a midweek dinner or you can save it for your Friday night menu. If you're serving this dish alongside other main-course dishes, the portion sizes can be cut in half. If preparing this in advance, you can reheat it, uncovered, in an oven set to 175° F for no more than two hours. Filet mignon, prized for its melt-in-the-mouth texture, is considered a kosher cut, even though it is located near the sciatic nerve. According to kosher dietary laws, it's forbidden to eat the sciatic nerve, so it requires a very experienced butcher to separate the sciatic nerve from the filet mignon. For this reason, filet mignon is hard to obtain. If you can't get kosher filet mignon, club steak and rib eye resemble the flavor of the well-marbled filet mignon in taste. Both of these cuts of meat work in this recipe; your butcher might even be labeling them "filet mignon." For this recipe, I use port as the wine of choice because of its rich color, but cognac and madeira both work well, too. . ................................... img code photo ... FILET MIGNON AU POIVRE media.aish.com/images/chic_filetpoivre.jpg ................................... . ... 4 round-cut filet mignon steaks (6 oz. each) ... *Kosher salt ... *Fresh black pepper ... 2 Tbsp. Worcestershire sauce ... 3 Tbsp. oil DEGLAZING SAUCE ... 7 Tbsp. shallots, finely chopped ... 3 cloves garlic, minced ... ¼ cup port wine ... 2 cups chicken stock ... 1 Tbsp. Dijon mustard ... 2 sprigs thyme ... 2 sprigs tarragon ... 3 Tbsp. trans-fat-free margarine 1. Season the steaks with the salt and black pepper to taste, then sprinkle with the Worcestershire sauce. In a sauté pan, heat the oil over high heat. Sear the steaks in the oil until medium-rare or they reach the desired level of doneness, about 4–5 minutes per side. Remove the steaks from the pan. 2. To prepare the sauce: Add the shallots and garlic to the pan in which the steaks were pan-seared and sauté briefly, about 5 minutes. Leaning away from the stove, add the port, madeira, or cognac and cook for a few seconds. Add the chicken stock, mustard, thyme, and tarragon and bring to a boil, stirring occasionally to scrape up all the drippings. Reduce the heat to medium–high and continue to cook until the liquid is thickened and reduced by half, about 10 minutes. Remove from the heat and remove the sprigs of thyme and tarragon. Add the margarine and stir until incorporated. 3. Pour the sauce over the steaks and serve warm. Serves 4. . . --- CARAMELIZED PEAR SPINACH SALAD WITH POMEGRANATE AND PECANS If I were officially developing a pear salad, I'd naturally combine the sweetness of pears with peppery arugula. But this salad was an unexpected, delicious accident – I randomly teamed up pears with baby spinach after rummaging through my fridge for ingredients. The results were surprising – and amazing. I did know that fragrant ripe pears are lovely when caramelized, and I added some of the juice from the caramelized pears to the vinaigrette to lend the dressing a pear-infused taste. I love testing my recipes on large crowds, and when we attended a fabulous dinner party hosted by Yali, I was presented with the perfect opportunity to test this recipe. So when Yali suggested that we should plate the salad individually as an appetizer instead of serving it in the center of the table, it was the perfect idea – and all the plates were wiped clean. . ............................... img code photo ... CARAMELIZED PEAR SPINACH SALAD WITH POMEGRANATE AND PECANS media.aish.com/images/chic_caramelizedpear.jpg ............................... . Dairy Version: Sprinkle the salad with grated goat or feta cheese before serving. ... 2 large Anjou pears, peeled, cored, and cut lengthwise into eighths ... ¼ cup lemon juice ... ¼ cup brown sugar DRESSING ... 1/3 cup oil ... 1 Tbsp. red wine vinegar ... 1 Tbsp. honey ... 2 tsp. Dijon mustard ... 1 clove garlic, minced ... ½ tsp. kosher salt ... 1/8 tsp. fresh black pepper ... Juice from the caramelized pears SALAD ... 10 oz. baby spinach ... 1 cup honey-glazed pecans ... ¾-1 cup Craisins ... 1 cup pomegranate seeds 1. Preheat the oven to 425° F. Dip the flat sides of the sliced pears in the lemon juice and then in the brown sugar. In a large baking pan, arrange the pears in a single layer and roast for 25 minutes. Remove from the oven and allow to cool to room temperature. Cut each pear wedge into 1-inch slices. (Make sure to reserve the pear juice that was released during the roasting for the dressing.) 2. To prepare the dressing: In a small bowl, vigorously whisk together the oil, vinegar, honey, mustard, garlic, salt, black pepper, and the reserved pear juice until well combined. 3. In a large salad bowl, combine the baby spinach, pears, glazed pecans, and Craisins. Toss with the dressing and sprinkle evenly with the pomegranate seeds. Serve immediately. Serves 6–8. . . --- WARM DEEP-DISH GIANT CHOCOLATE CHIP COOKIE TORTE Shoshana treated my family to the most incredible chocolate chip cookies...and the recipe! The original recipe called for shortening, but because the ingredients are so well balanced, it doesn't miss a beat with oil. I'm convinced this is the best chocolate chip cookie recipe I've ever tasted. But how do you transform an already great chocolate chip cookie into a full-blown dessert? Make it an inch and a half thick, of course. And...serve it with ice cream. . ................................. img code photo ... WARM DEEP-DISH GIANT CHOCOLATE CHIP COOKIE TORTE media.aish.com/images/chic_cookietorte.jpg ................................. . Note: This recipe yields two 9-inch round cakes. You can serve the second one as a breakfast cake. ... 2 cups oil ... 1 cup sugar ... 2 cups dark brown sugar ... 1 Tbsp. pure vanilla extract ... 4 eggs ... 4 cups all-purpose flour ... 4 tsp. baking powder ... 1 tsp. salt ... 1 pkg. (10 oz.) chocolate chips *Store-bought vanilla ice cream 1. Preheat the oven to 350° F. In the bowl of a mixer, beat the oil, sugar, brown sugar, vanilla, eggs, flour, baking powder, and salt on medium speed until well combined, about 2–3 minutes. Add the chocolate chips and combine. 2. Pour the batter into two 9-inch round baking pans and bake, uncovered, for 55–60 minutes. Serve the torte warm with a scoop of vanilla ice cream on the side. 3. To reheat, warm the torte, tightly covered, in a preheated 200° F oven for no longer than 1 hour. Serves 16. . . --- CHIC MADE SIMPLE features delectable, no-fuss cuisine that's made to order for all cooks: recipes simple enough for the novice, fast enough for the busy cook, and impressive enough for the most accomplished. Esther is a self-taught cook who has never taken a single culinary class. If she can do it, anyone can – effortlessly. Features more than 185 deliciously dazzling recipes, accompanied by over 210 magnificent photographs. Click here to order. . ................................ img code photo ... CHIC Made Simple - Esther Deutsch media.aish.com/images/chic_bookcover.jpg ................................ . . ............................................................................................................................................................................................... . .

888 Day in Nebraska
Image by shannonpatrick17 My 888 day photo... I normally do not wear a dress shirt and tie with shorts.... but it was 888 day and things just sorta worked out that way. A Farmer neighbor gave us a truck load of sweet corn two days ago, we are up to our ears in ears. We like to grill our corn in the husk after it has soaked in water for 30 to 40 min. then top and eat with real mayonnaise and lemon pepper! or mayo, cotijo cheese and ancho or chipotle chile powder with lime wedges! Peal the husk back but do not remove, it makes a great handle for kids and adults even . It keeps nicely in the husk after it is grilled if you have room in your fridge, Another way we are dealing with all this corn is to remove it from the cob and put it in freezer bags for later use like coking it in a cast iron skillet with some diced smoked bacon, cactus, and fresh garlic, then top with fresh ground pepper kosher salt and extra virgin olive oil. Enough recipes yet? ok one last one: For breakfast get out the cast iron skillet .Cook olive oil, frozen corn,1 small can green chiles, picante chorizo, until the corn starts to brown then add one can of whole tomatoes 1 cup masa harina with some fresh ground cumin and a couple pinches of kosher salt salt, let this simmer until it thickens. Serve this with two over easy eggs, and top with chihuahua or monterey jack.cheese. recipe here:((GRILLED ROASTING EARS (CORN) All the roasting ears you can eat 1 large tub water You have always heard of roasting ears of corn, well this is how you do it. Soak unshucked ears of corn in tub of water after cleaning tips of any undesirables. Let soak about 1 hour or however long so that water penetrates husks good. Place over very hot coals and turn as husks turn white, yellow and occasionally brown from burning. This process will cause the husks to steam the corn on the cob. When husks are no longer green it is ready to serve.)) Check out my other corny photos... Everything You Ever Needed To Know About Corn: •First domesticated by Native American people somewhere over 6,000 years ago in Mexico •Good source of Folate, Vitamin C, Niacin, Thiamine and fiber •Can be found fresh, frozen or canned •Eat fresh corn soon after picking for greatest flavor •Can be stored in refrigerator, in husks, for 2 days or less •Frozen can be substituted for fresh or canned in most recipes •Can be added to soups, rice or tossed salads •Herbs, light dressings or lemon are good substitutes for butter Nutrition Information for ½ cup Calories=89 Protein=2.7 g Carbohydrates=20.6 g Fat=1.0 g Fiber=2.0 g Potassium=204 mg Magnesium=26 mg Vitamin A=178 IU Vitamin C=.18 mg Folic Acid=38 mcg Iron=.5 mg Eating cooked sweet corn significantly boosts the grain's health-giving antioxidant activity, which can substantially reduce the chance of heart disease and cancer. "There is a notion that processed fruits and vegetables have a lower nutritional value than fresh produce. Those original notions seem to be false, as cooked sweet corn retains its antioxidant activity, despite the loss of vitamin C," says Rui Hai Liu assistant professor of food science at Cornell University. The researchers found cooked sweet corn increases levels of antioxidants. The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation. Cooked sweet corn also releases increased levels of ferulic acid, which provides health benefits, such as battling cancer."When you cook it, you release it, and what you are losing in vitamin C, you are gaining in ferulic acid and total antioxidant activity. Check out this documentary movie about corn. I came across it on the web then found it on netflix (a great source for documentary movies), I really enjoyed it and learned a lot : www.kingcorn.net/ It's sorta a eye opening movie in the vein of super size me... you will learn about more than just corn.