The Big Benford Show

So I got this email today and it was just TOO funny of a tactic not to share before. Don’t try to go to the links, I have a feeling you’ll get spammed or viruses or something. It was sent by a person called Mark Stadler…name kinda sounds familiar but it sounds like a TV character name more than anything else.

SUBJECT: Fwd: You really got the guts to break up with me over email,bitch??

You really got the guts to break up with me over email,bitch??!?!Tell you what! I just made a nice compilation of your/our best scenesand put it up for download on

http://sharecash.org/download.php?file=226849
http://sharecash.org/download.php?file=226607

Oh and btw: This email just went out to your parents. I bet they didn’t know you’re into dirty stuff like this.

Cheers!
Your ex

Now that I’ve shared it, I’ll go put it in my Spam folder. Oh yeah, I got an email today telling me that Ladies Home Journal is following my tweets. Really? Do I tweet LHJ material? Huh!

Thank you Food Network for such good tips for the NYE Party season:

Entertaining friends is simple if your bar is stocked with basic cocktail-making supplies. Here’s a quick list of the items you need to be ready to make drinks on a moment’s notice.

Glassware
Highball glasses are a good all-purpose glass to keep on hand. Also have some pint glasses (for beer), martini glasses, all-purpose wine glasses, and margarita glasses. Get at least a half-dozen of each type.

Jigger
This is an hourglass-shaped measuring tool made of stainless steel that generally holds 1.5 ounces of fluid in one end and 1 ounce in the other. You’ll need this to measure the liquor you put into cocktails.

Garnishes
Make those drinks pretty. Keep on hand salt, sugar, a jar of those bright red maraschino cherries and olives. In the fresh garnish department, have wedges of lemons and limes and mint leaves ready.

Bartender’s handbook - or a laptop with your favorite cocktail site bookmarked
Unless you’re a pro mixologist, you’re going to need to look up the ingredients and instructions for some drinks your guests request.

Cocktail Shaker
A two-pieced device used to mix cocktail ingredients by shaking.

Electric Blender
Because you can’t make all drinks in a shaker. Blenders are key for frozen drinks like margaritas and pina coladas.

Wine opener / bottle opener
Get a bottle opener for the metal-capped beverages and a wine opener or corkscrew for the corked ones.

Muddler
A tool that looks like a little baseball bat. Use to crush mint, fruit and spices. Essential for making mojitos and juleps.

Mixers
In addition to liquor, this is your primary palette. Here’s a list of suggested items to keep on hand: Orange juice, lime juice, pineapple juice, tomato juice, cranberry juice, cola, ginger ale, soda water, tonic water, grenadine, sugar syrups and fruit syrups.

Strainer
A metal tool that looks a bit like a spring with a handle. Use this to strain the ice out of your cocktail shaker as you pour the drink into a serving glass.

I think I keep all the hardware in stock. And thanks to a happy hour for a fundraising event, I even have a muddler. May the party begin.

It’s been a while since I made this dish but it was DELICIOUS!! Here’s the recipe, in case you want to try it.

First, chop up the onion and garlic.

Saute them in some olive oil in the pot the sauce will be cooked in.

The three meats I’ve used are beef, pork and lamb. 1/3 pounds of each create a trifecta of yummy!!

I chopped up Rosemary, sage and basil. These were so pretty fresh out of my garden that I had to snap the pic before they were all chopped up.

Some people like to put the pasta in the lasagna uncooked then let the sauce cook it while in the oven but I can’t wrap my brain around that concept so I always boil the noodles separately first. Only to al dente, though.

Once the meat is browned, I add the following ingredients to make the sauce:
Red wine, I had some Merlot to add in today.

Whole, peeled tomatoes and tomato puree. I really like the Muir Glen Organic Tomato products.

Once the flavors of the sauce are melded together, you start layering everything. You need to start with a layer of sauce to keep the pasta from sticking to the bottom.

Then a layer of pasta:

Then meat sauce:

A layer of ricotta cheese:

Then mozzarella cheese:

And repeat until you get to the top.
When you get to the top, add some freshly grated parmesan cheese:

And bake. It’s been long enough that I can’t remember what temperature I baked it at but I’d say around 375 degrees until it looks like this:

I made garlic bread, too:

So, the recipe isn’t too difficult, is it? Give it a try…make sure you get good ingredients if you make this lasagna, though. Enjoy!!