+ + + + + + + +

songs on pandora.

chuchutrain — Sat, 27 Nov 2010 22:23:09 +0000

Ingrid Michaelson – Everybody

Gavin DeGraw – I have you to thank, Many Miles

Kate Voegele – Talkin smooth, Manhattan from the sky

Lifehouse – Who We Are, Falling in

Joshua Radin – Sky, One of those days, Everything’ll be alright

Matt Nathanson – Still, Come on get higher, Gone

Brandon Heath – I’m not who i was

Ferras – Hollywood’s not America

Eric Hutchinson – Oh, Rock & roll,

chuchutrain — Thu, 01 Apr 2010 14:39:01 +0000

Ralph Waldo Emerson once asked what we would do if the stars only came out once every thousand years. No one would sleep that night, of course. The world would create new religions overnight. We would be ecstatic, delirious, made rapturous by the glory of God. Instead, the stars come out every night and we watch television.
From: – Paul Hawken’s Commencement Address to the Class of 2009

You are Royalty…

chuchutrain — Thu, 25 Mar 2010 03:28:51 +0000

If you have food in your refrigerator, clothes on your back, a roof overhead and a place to sleep…you are richer than 75 percent of the worlds population.

If you have a little money in the bank or spare change in a dish someplace…you are among the top 8% of the world’s wealthy.

If you can drink from your kitchen faucet whenever you want…you are more fortunate by far than 1.5 billion people who have no access to clean water at all.

If you can attend a church or a political rally without fear or harassment, arrest, torture or death…you have the kind of freedom denied to more than three billion people in the world.

If you can read this message, you are more blessed than two billion people who can not read at all.

If everyday problems are weighing you down, there are millions of people on Earth who would gladly trade places with you right now – problems and all – and feel they have been royally blessed.

Remember. ” From those who much is given, much is expected”

- from the book ” ONE: how many people does it take to make a difference”

chuchutrain — Sun, 20 Dec 2009 02:09:08 +0000

Personally I’m always ready to learn, although I do not always like being taught.
- Sir Winston Churchill

Meals for the week…

chuchutrain — Mon, 07 Dec 2009 16:58:19 +0000

Monday

Lunch: BBQ pork and chicken, baked beans, man-n-cheese

Tuesday

Lunch: Beef goulash over egg noodles

Dinner: Asian braised short ribs, jasmine rice, ginger roasted root veggies

Wednesday

Lunch: Sandwich Day feat. Chicken meatloaf bahn mi

Thursday

Lunch: Mesquite grilled pork chops, black eyed peas, chipotle/molasses glazed carrots

Dinner: Peri Peri chicken, thai purple sticky rice, asian vegetable medley

Friday

Lunch: Savannah style shrimp and grits with sausage

My ears are spoiled…

chuchutrain — Tue, 01 Dec 2009 18:13:56 +0000

Not a beer fan.

chuchutrain — Mon, 23 Nov 2009 05:57:11 +0000

Until recently…

This stuff is delicious….

Mashed Potatoe Recipes (1-10)

chuchutrain — Sat, 07 Nov 2009 21:49:32 +0000

Note: This is taken from Food Network.com
The magazine came with a small booklet of them, but somehow was not included in the one mailed to me.

1. Classic
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg.

Mashed Potatoes (11-20)

chuchutrain — Sat, 07 Nov 2009 21:48:00 +0000

11. Bacon
Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.

12. Bacon-Cheddar
Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.

13. Pancetta-Rosemary
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

14. Horseradish-Chive
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

15. Smoky
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

17. Crispy Garlic
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

18. Golden Saffron
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

19. Pesto
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

Mashed Potatoes (21-30)

chuchutrain — Sat, 07 Nov 2009 21:47:17 +0000

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

22. Italian Cheese
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.

23. Greek
Make Chunky Red Mash (No. 2); add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano.

24. Chorizo
Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions.

25. Rutabaga-Brown Butter
Make Classic Mash (No. 1); replace half of the potatoes with 1 pound rutabaga.
Brown 4 tablespoons butter with 3 tablespoons chopped parsley and a pinch of nutmeg; drizzle over mash.

26. Squash-Swirl
Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash (No. 1).

27. Butternut-Sage
Make Squash-Swirl Mash (No. 26). Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt; pour over mash.

28. Stewed Leek
Make Classic Mash (No. 1). Thinly slice 1 bunch leeks; stew in melted butter until tender, 12 to 15 minutes. Stir the leeks into the mash.

29. Broccoli-Cheddar
Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar.

30. Rosemary-Lemon
Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon.