So again, stay away from QuickPwn!

Bkram1

Good luck!

Bkram1

*Update: Forget it, I'm trying this, I can't stand having a non-jailbroken iPhone. I will let you know my results after I'm done.

Milk flavoured Pocky...which actually isn't bad

And some diced up kiwis that were going bad

All together a very yummy dinner!

This broccoli casserole recipe is quick and easy to make! The broccoli casserole makes a great side dish for any meal! Let the kids help you make this recipe!
This Broccoli Casserole comes out tasty and very cheesy! It is easy to make and will be a nice addition to any supper! Make it for your family tonight and they will be very happy!

Broccoli Casserole Recipe that's great and tasty to eat!

A wise man once said that if God didn't intend for us to eat cows, he wouldn't have made them taste like meat. I tend to take that statement very seriously. That's why today, I'll show you how to make a simple yet extremely delicious steak just the way I like it -- with almost nothing getting in between my taste buds and glorious USDA Grade A McGonigle's KC strips. Oh, and along the way we'll do some simple green beans, too -- because all meat and no veggies makes Nick a fat(ter) boy.

The ingredients are simple:

• Steak*
• Worcestershire sauce
• Salt + Pepper
• Green beans
• Garlic
• Olive oil

Now for the prep and cooking (this is the easy part).

Get out your cuts of meat and slather them up with worcestershire sauce. This will give your finished steaks an ever-so-slightly tangy flavor that I can't live without on my steak. If you want a slightly stronger worcestershire flavor, try marinading the steaks overnight. Delish.

Anyway, once the worcestershire is on, just season with a little cracked pepper. WARNING: Don't use salt before cooking! It sucks all the moisture right out of the meat, and will leave you with a dry, tough steak. Instead, simply add salt after cooking (if you need salt at all).

Throw your steaks on the grill. Cook until they're as done as you like them (I'm a medium-rare kind of guy. Seared on the outside with a soft pink center.)

For the beans, simply throw them in a frying pan with a splash of olive oil and some salt and pepper. Cook over medium heat until they start to soften, then throw on a little pecorino romano and serve. Simple, right?

Oh, and in the photos you'll notice a caprese salad on the side. I made it the night before, so I just threw it on the plate, too.

All in all, prep time for this fine dinner couldn't have been any more than 20 minutes, and Niki and I ate like Kings (yep, even Niki eats like a dude when steak is for dinner).

*Don't be afraid of a little fat on your meat. Whether it's a strip down the edge of your cut or marbled into the meat, a little fat goes a long way toward making a softer, moister and more flavorful steak.

INGREDIENTS

• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 cup butter, softened
• 1 7/8 cups white sugar
• 3 eggs
• 1 1/2 cups mashed ripe avocado
• 3/4 cup buttermilk
• 3/4 cup chopped pecans
• 1/2 cup raisins
• 1 tablespoon grated orange zest

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Result? Four loaves of ok quickbread. It was moist, dense, the raisins were nice, but give me carrot or pumpkin any day. I don't get the raves. It just seemed ordinary to me, albeit a nice way to get rid of the avocado.

2 tsp fresh ginger, minced
3 cloves garlic, minced
2 shallots, minced
2 tbsp fish sauce
1/4 cup oyster sauce
2 tbsp soy sauce
1/4 cup brown sugar
2 tsp black pepper
2 pounds chicken legs

Wisk together the ingredients. I made quick work of it by using the food processor. Remove the skin from the chicken legs and marinade for at least 30 minutes.

Heat the oven to broil and broil the chicken for 15 to 20 minutes, turning every 5 minutes to prevent burning. While that's cooking boil the marinade with 3/4 cup water for about 3 minutes on high to reduce.

Pour the marinade over the chicken and serve.

If you would like to contribute cheap drinks at your favorite restaurant or bar, just leave us a comment on the site.

We are also gathering phone numbers and addresses to all major bars and restaurants around the Triad to help you find your way to your destination.

Summer seems to fly by so quickly these days, doesn't it?

Your kids' vacations are coming to a close and you are preparing for the coming semester at school.

Is there an end to the things that you have to pay for? Clothes, supplies, lunches, athletic equipment - the list seems to get bigger each year. Not to mention the extra curricular activities that your kids are involved with like sports and dance. (Too many schools are actually cutting these programs due to cost!)

Add the current economy to the mix and your life as a parent gets very interesting.

You are, no doubt, a master of juggling multiple schedules to get everyone fed and where they need to be, plus take care of yourself. (Don't forget the important time with your other half as well).
You cannot do anything about the cost of gas, food and the various school supplies & fees. And, you only have so much time in the day.

So, what can you do to have more money for your obligations & things you want to do, plus have more time for the important things, like being together as a family?

The solution is a simple one, and it is right in front of you, right now.

It's your dinner table.

Your expenditure on groceries, restaurants and take outs are one of the largest line items in your budget, after your mortgage / rent.

If you haven't tracked your expenses in this department, try writing down everything you spend on groceries, drinks and eating out/take out in a week.

Meal planning with effective meal solutions allows you to significantly trim your food bill, with the added bonuses of saving you time on your meal preparation and giving you the satisfaction of knowing you have served your family a nutritious meal.

The real beauty is that meal planning is a simple art to learn and does not require any major investment of your precious time. When you start applying some of the concepts you will wonder how you managed for so long without it.

The right meal solutions give you easy to prepare meals, with a minimum of ingredients and preparation time. Most of them can be prepared ahead of time and stored in your freezer.

They can then be baked in the over, grilled or, prepared in the most time-saving gadget ever - the slow-cooker.

To get started, connect with your meal planning expert and get familiar with the solutions that are available to you. Acquire the solutions that you know your family will like and then plan when you want to serve the home-cooked meals.

Get your grocery list together and make one trip to the store. (Major time-saver right there). When you get home, prepare your meals in the Ziploc bags and store in the freezer.

And you are in business. You know what you are having for dinner each evening. Have you ever got home late, had nothing prepared and a hungry family making faces at you? And then you go out to eat or order in?

Not any more. In the morning, you take your meal out of the freezer and either put it in the slow cooker, or in the fridge to thaw.

When you get home, dinner is ready in a matter of minutes!

The real gift is that you get to enjoy a home-cooked meal together as a family. Many experts say that the family meal time is one of the most important elements of the family unit and goes a long way to your children's well-being.

With meal solutions, you don't need to worry about boring. There is quite a variety and many of the solutions can be fixed several different ways. Your family are sure to have their favorites and you can make the meal planning process a family fun event. Everyone gets something they like on the meal plan.

With a simple shift in your planning, some insights into the art of meal planning and versatile meal solutions, you save time, you save money and you spend fulfilling time together as a family.

And you have a smoother transition back into the school routine.

Doesn't that sound great?

Cheri Semple

Meal Planning Strategist

http://www.ezmeals4u.net/mealtimemovie.html

Como muchos ya sabréis, esta técnica consiste en depositar el semen pasado el cérvix y no en el mismo cérvix como lo hace la técnica convencional (nota: el cérvix es la estructura anatómica de unión entre la vagina y el cuerpo del útero y que tiene como característica unos anillos que es donde "enrosca" el verraco su pene o nosotros el catéter).

Tiene muchísimas ventajas. Para los que trabajáis con madres, destaca la rapidez de la inseminación, menos cantidad de semen, menos reflujo y, sobre todo, acertar el momento óptimo de la inseminación con lo que en muchas ocasiones aumenta la fertilidad. Esto último es porque si la cerda no está en ese momento óptimo, el cérvix no está suficientemente dilatado y la cánula no pasa más allá.

En este blog, tenéis la explicación de la técnica y un vídeo muy interesante dónde se detalla todo el proceso. Además, esta es la técnica SOFT & QUICK, la pionera y que en mi opinión es la más fiable, pues el diseño de la cánula está muy bien pensado y el material con que está hecha evita daños en las paredes uterinas.

Espero que os sea de utilidad.

Explicación de la técnica

Vídeo

[blip.tv ?posts_id=1188585&dest=-1]

1 cup Japanese rice (sushi rice, short grain, etc.)
1/2 cup scallion, chopped
1/2 of a large red, yellow or orange bell pepper, chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
6 tbsp (1/4 cup + 2 tbsp) miso paste
3/4 cup warm water
1 tsp sugar
1 tbsp mirin
1 tbsp rice vinegar
2 sheets of nori, lightly toasted and shredded (garnish and optional)
2 tablespoons black or white sesame seeds, toasted (garnish and optional)

Cook the rice however you like. I can’t cook rice on the stove top so I use a rice cooker. Perfect every time. When its done rinse it in cold water to cool it off and toss into the serving bowl. Add the vegetables. I pulverized the veggies in a food processor making quick work of it.

Wisk the remaining ingredients in a bowl. Add salt and pepper to taste. Pour over the rice and veggie mix. Now if a garnish is desired crumble/shred the nori over the salad and sprinkle with sesame seeds. But its good without it too.

The original said to serve it at room temperature. I did that as well as serving it cold, both were good.

Jason Janik and Quick's thumbs-up to allow me to shoot some behind the scenes video for Jason's upcoming exhibit has been a true blessing. I would say that words like inspirational, motivational, amazing and life-changing aren't even close to my experiences thus far.

Last week I got to spend the afternoon watching Jason in photography action with three of our finest rock stars. It was...sigh...not only surreal...but also one of the most amazing few hours of my life. You'll have to wait to see some (and later, all) of the footage, but the video above is just an important snippet.

Important snippet.

I can't even believe we are less than a month away from the day we lost Carter Albrecht one year ago. It seems like yesterday. We talked at length about Carter last week. The profound influence, impact and presence that Carter had on the local community remains strong. The overwhelming feelings of sadness and loss are still strong...and...raw.

Last week we shot video of Glen Reynolds, John Dufilho and Salim Nourallah. We asked them to choose 1 or 2 photos from Jason's collection and take a few moments to talk about them. We also handed over the extra camera for them to shoot the afternoon from their perspective. Most of the footage above was shot by Glen Reynolds.

The crazy thing is, in the twelve years that Salim knew, and remained friends with Carter, there was never a photograph taken of the two of them together. Salim decided to rectify that....click the video above.

I feel like an ass, too. I'll admit that I'm usually a relatively regular reader of Salim's blog, It's Snowing in my Heart. Not so much lately. I've been in somewhat of a self-pity haze, so I haven't ventured out into the Interweb much at all. Salim Nourallah is perhaps the kindest person I've ever known. He, and his family, are such an inspiration...inspiration, as far as loving, kind, devoted husband, wife and child. I only met Jayme, Salim's wife, once. That doesn't take away my respect and admiration for her, though. If there was ever a family outside my own, that I wished nothing other than peace and happiness, it's the Nourallah family. I didn't know they were battling health issues again. I didn't even ask Salim about Jayme last week. What a schmuck am I...

+++++++++++++++++++++++++++++++++++++++

Lest you forget...

Quick Presents:
A Decade of Texas Music Photography by Jason Janik
When:
August 29th through September 6th
Where:
Kettle Art
What:
A decade of photos shot by Jason including such bands/artists as Peter Thomas (Slow Roosevelt) / Todd Lewis (The Toadies) / Vanilla Ice / Willie Nelson / Ben Kweller / Erykah Badu / Tripping Daisy / Shibboleth / Bowling for Soup / John Dufilho / Salim Nourallah / The Old 97's / Eisley / P.P.T. / Record Hop / Wanz Dover / Dimebag Darrell / Carter Albrecht and mmmmmmmmore. It's gonna rock yo' ass off. Sweet tea? M'kay: Performances:
8/29 - Man Factory
8/30 - John Dufilho
8/31 - Collin Herring
9/04 - Smile Smile
9/05 - Shibboleth
9/06 Red Monroe / Baboon & Members of PPT w/Glen Reynolds (this one's at Club Dada

Beware of immitators. This stuff works with no question. Ask yourself this question. At what point would you really make a step to save money on gas? At 5 8 or 10 bucks per gallon?? Now is as good of a time as ever to start saving. You can be getting your gasoline “On Sale” while putting profits in your pocket.You can be saving money today while the rest of the gas consumers are dying a slow painful death at the pump. Don’t be like the rest, take the first step today and save 90 cents per gallon while making a full-time living form home.

Again I do not recomend that you do this proccess. Maybe wait till it's not in beta and has a GUI or just use the good old WinPwn. Now I have to do a full restore and backup. Gee that makes me angry. Oh well.

I will be posting more reviews soon.

Bkram1

tonight maddie and i pretty much ate an entire loaf of cheapo bread. it is that stuff that looks really whole grain -y and good for you and like you will enjoy it. it is addicting and very yummy just plain. we mastered the technique of ripping off corners of many pieces which really makes it feel like you aren't eating as much as you are...until... you reach your hand in for another corner and there is one slice left!

too much bread is not a good thing.

we ache in our intestines.

but it was worth it.

I never was particularly interested in BLTs -- they seem empty to me, vapid, naked, and unsubstantial. But a BLT with avocado and egg? Now we're talking.

There's not a lot to say here, other than you will benefit from using the best products possible. My other main problem with BLTs is that I can hardly ever taste the bacon, which should be the star of the show. Here, thick-cut bacon is a must. Then, everything else should be the best quality, but picked to highlight the bacon, not compete with it. I just used normal whole-wheat bread, toasted just the way I like it, and spread thick with good unsalted butter, a touch I normally skip in sandwiches. I used butter lettuce, which is a nice, delicate lettuce, whose flavor and texture doesn't distract from the bacon. The real kicker in this BLT (and A&E), though, is the tomato: a green heirloom tomato fresh from the farmers' market. Now, I am well aware that this is an extra-special tomato, and one neither you nor I will be able to get on a regular basis, but while it's summer, you really should take advantage of the heirlooms, if you can get them. This is a perfect use, showing off the milder, less fruity, slightly tangier taste of a green tomato, as opposed to a red, and also it's firmer texture, which makes it almost a meat substitute in this sandwich, and adds even more body to it.

Regardless, get the best ingredients you can, and treat them with care, and this sandwich will reward you. It is best served with a bowl of soup or chili (semi-homemade, and dressed up with some grated cheddar) and an episode of "The Wire," after a day spent lounging in the sun in the park.

The Ultimate B.L.T. (and A & E)

Makes 1 sandwich

Ingredients:

- 2 slices sandwich bread of your choosing (I used whole-wheat), toasted and top slice spread thick with good quality unsalted butter
- 2 slices thick-cut, good quality bacon
- 2 lettuce leaves (I used butter lettuce)
- 2 thick slices tomato, preferably a green or yellow heirloom
- 1 egg
- 1/3 avocado, sliced
- salt and freshly ground black pepper

1. Fry bacon, removing to a plate lined with paper towels to drain. Discard bacon fat, and immediately fry egg sunny-side up in the same hot pan, still coated with fat.
2. Assemble sandwich, in this order: Piece of bread, strips of bacon (torn in half to fit bread), tomato slices, avocado slices, salt and freshly ground pepper to taste, lettuce leaves (folded), fried egg (carefully slid on top so yolk remains whole). Add top slice of bread. And here’s the second-most beautiful part (after the first bite): Press down top piece of bread, breaking the yolk and letting it ooze out of the sandwich. So satisfying!
3. Slice in half. Devour.

Up 'dos mere mortals like us can actually replicate at home

With a few (and only a few) key products and styling tools, you can quickly give yourself a salon-worthy 'do. And hey, if you hate it, try a different one -- at least you haven't blown 60 bucks and a hour of precious time on it. ...More

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This Tater Tot Casserole Recipe is very fast and easy recipe to prepare for supper. The tater tots are an excellent way to let your kids get involved with cooking. Let the kids place the tater tots on top of the casserole!
A little bit of ground beef, cheese, and some tater tots can bring a family together in the kitchen to make a quick and fun recipe for dinner!

Tater Tot Casserole Recipe