Monday, September 2, 2013

August Books The Boy who Harnessed the Wind. By William Kamkawaba The Hip Chick's guide to Macrobiotics Jessica Porter

Saturday, July 20, 2013

Monday, July 15, 2013

July Audiobooks because it's been damn Hot!

I'm Hosting as Fast as I Can by Tom Bergeron DWTS AFV Quiet by Susan Cain the Power of Introverts in a World that Can't Stop Talking The Forgotten by David Baldacci Furious Love by Sam Kashner Elizabeth Taylor &Richard Burton Marriage of the Century After the Fire by J A Jance Hitmaker by Tommy Mottola Sony Music story.

Friday, June 21, 2013

More Books of 2013

My latest: Undress me in the Temple of Heaven by Susan Jane Gilman NYPD Red by James Patterson On Gold Mountain by Lisa See Viper pilot by Dan Hampton Lift by Kelly Corrigan Argo by Antonio Mendez SkyJack by Geoffrey Gray Chasing Fireflies the Anatomist's Apprentice by Tessa harris Amy, My Daughter by Mitch Winehouse Ice Hunt by James Rollins The Gift of Fear by Gavin de Becker Soldier Dogs by Maria Goodavage What Dies in Summer by tom Wright Meet me in Venice by Elizabeth Adler An Invisable Thread by Laura Schroff The Great Gatsby by F Scott Fitzgerald Wheat Belly by William Davis, MD. Leap of Faith by Queen Noor Anne Frank Remembered The Handbook for Lightning Strike Survivors by Michelle Young-Stone Sing Them Home by Stephanie Kallos

Saturday, June 2, 2012

2012 Book List

Composed a Memoir by Roseann Cash
Flawless Inside the Largest Diamond Heist in History by Scott Selby
Year of Wonders A Novel of the Plague by Geraldine Brooks
Fairy Tale Interrupted A Memoir of Life, Love and Loss by RoseMarie Trenzio
The Year of Fog by Michelle Richmond
You Had me at Woof How Dogs Taught me the Secrets of Happiness by Julie Klam
Stiff The Curious Lives of Human Cadavers by Mary Roach
Leap of Faith Memoirs of an Unexpected Life by Queen Noor
Stolen Innocence, My Story of Growing up in the Polygamous Secy, Becoming a Teenage Bride and Beaking free of Warren Jeffs by Elissa Wall
The Titanic Disaster of the Century by Wyn Craig Wade
Wheat Belly by William Davis, MD
The Robe by Lloyd C Douglas
Follow the River by James Alexander Thom
Screwtape Letters by C.S. Lewis
The TrueLove by Patrick O'Brian
Vanishing Act of Esme Lennox by Maggie O Farrel
Unmasked Michael Jackson by Ian Halperin
Falling Glass by Adrian McKinty

Sunday, March 25, 2012

Classic French Onion Soup

Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.

Yield: 8 servings
Recipe from Cooking Light


2 teaspoons olive oil $
4 cups thinly vertically sliced Walla Walla or other sweet onion $
4 cups thinly vertically sliced red onion $
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)


Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Nutritional Information

Calories: 290
Calories from fat: 30%
Fat: 9.6g
Saturated fat: 4.8g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.7g
Protein: 16.8g
Carbohydrate: 33.4g
Fiber: 3.1g
Cholesterol: 20mg
Iron: 1.6mg
Sodium: 359mg
Calcium: 317mg

PF Changs Mongolian Beef Copycat Recipe

P.F. Chang's Mongolian Beef Copycat Recipe:
(Recipe adapted from

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped


Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.