Plop, plop, fizz, fizz
Thanksgiving Day it is, it is
Young or old, the richest of fare
Family and friends glad to be there
Delectable treats, chip and dip
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This is the best tzatziki recipe I’ve found, and according to the Kalyn’s Kitchen, the best in the world. Check out her blog for helpful pics.

photo from kalynskitchen.blogspot.com

Ingredients
(Makes about 3 1/2 cups. You can cut the recipe in half, but it’s so good, you really shouldn’t. Recipe courtesy of Georgette.)3 cups Greek Yogurt (or regular plain yogurt, strained as described below)

I got this recipe online the other day, made it, and loved it! Quite healthy and filling for you as well. I tweaked the recipe only slightly, but the original was just so darn good you really didn’t have to do much to it. Once I was done with the meal, I had leftovers and turned it into just a regular mexican salsa dip. It’d be great with some avocados tossed into it as well.

Time: 30 minutes          Prep: 15 minutes

6 Cups Cooked Brown Rice (about 1cup 1/2 uncooked)

15 oz can black beans (drained, avoid the mushy)

15 oz can corn (drained)’

4 tomatoes (chopped)

1/2 Cup Red Onion (about half of one)

1/2 Cup Cilantro (1 bushel)

1 Jalapeno (seeded and diced) (I leave some seeds in for more of a kick)

2 TB Lime Juice

1 TB Olive Oil

Salt (1/2 tsp)

Pepper (1/2 tsp)

2 dashes hot sauce like Tabasco (I used a bit more)

Sour Cream (optional)

Parsley (optional)

*Adjust spices to your liking

Directions

Cook the brown rice as directed. Dice up and toss in the remaining ingredients in a medium size bowl, set aside. When rice has finished cooking, top with baja mixture. Top with a dab or spoonful size of cream cheese and garnish with parsley for presentation. If you’re just woolfing it down and could care less about the presentation, mix it all together and devour! Also would be good with more sour cream or taco sacue such as Picante. Enjoy!

Ingredients

8 oz cream cheese, softened at room temperature

2 cups Hellman’s mayonnaise

Container of jumbo lump crabmeat, picked over

1 large jar marinated artichoke hearts in olive oil, drained and quartered

½ cup white onions, diced

1/8 tsp white pepper

¼  – ½ tsp Tabasco sauce, to taste basically – I probably use 1 tsp

½ tsp sherry vinegar

1 tsp garlic, minced

2 TBSP green onions, minced

½ red pepper, minced

½ green pepper, minced

1 stalk celery, minced

2 TBSP fresh parsley, chopped

1 ½ cups freshly grated Parmigiano-Reggiano

1-½ cups grated Mozzarella cheese

½+ cup Progresso Italian seasoning bread crumbs

Preparation

Whip cream cheese until softened.

In the meantime, add together lump crabmeat, artichoke hearts, onions, garlic, red and green peppers, celery and parsley.

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last. Top lightly with breadcrumbs.

Bake in a preheated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges.

Garnish with chopped scallions or parsley.

Cooks’ Notes

Serve with thinly sliced French bread, artisan crackers or even tortilla chips – my absolute favorite is Bremner Original Biscuit crackers.

Variations – Add spinach, omit crab for vegetarians.

Happy Monday all! Who else is TOTALLY stoked for another short work week!?

Yes, that’s what I thought…all of you! I’ve been keepin myself busy at work today getting all sorts of odds n ends wrapped up, which feels GREAT, considering how many projects I was working on over the past two weeks. Ahhhh the joy of not running around like a….well, y’know…

Maybe you read my tweets but I seem to have misplaced my camera, and since I can’t really go another week with no post, I’m going to do my best to sum up the weekend with photos that are not mine, thus the title I know, seriously I SHOULD take up a second job in comedy…har har har.

Friday I got into work, acting all superwoman like, but our MD in the office took one look at me and IMMEDIATELY sent me home. No doubt about it, peeps, I totally had a case of viral conjunctivitis. I stopped off at a rite-aid, picked up one of these, and high tailed it home.

PS, this stuff was a total rip off. $10 bucks and provided NO relief of redness or swelling. HMPH.

So I spent the majority of Friday snoozing on the couch with the pups, emailing “dad” pictures to make him jealous he wasn’t home too…

Yeah, they are TOTALLY spoiled rotten by ‘Mom’

Friday night we headed over the Brent & Ashleys house to begin our Star Wars marathon! We sat & chatted for a bit, having a drink & some snacks-

MOST fav white wine everrrrr!!

Chips n Salsaaaa 

Buffalo chicken dip (!! SO GOOD !!)

And for our entree:

 AGHHHH hubba hubba! LOVED him in the first 2 movies…we won’t talk about my disappointment during the third

So we made it through 2 movies officially, and we were all pretty much down for the count.

Something like that

Saturday morning, rise n shine at the gorgeous hour of 6:30!! Seriously. TJ had his first scrimmage of the season (he coaches 7th grade boys basketball, I KNOW, its adorable) so off he went, and I headed home to feed the pups & run out some of their energy. I drank one of these to try and get rid of my raging wine hangover-

but instead, it just left me feeling queasy & nauseas. UGH. So I numbed my brain with a couple episodes of this:

Ahhhh much better. I was almost feeling like myself again by the time Coach came home with his teams first victory under his belt! We went out to celebrate like so:

Hot wings & Beer. Budlight for him, Shock top for me. Go big or go home, right?! We headed back over the star wars casa to continue on the marathon.

I nursed a couple of these:

Old bottle- no blue mountains!

And for our intermissions during episodes 3 & 4 we had more snacks-

Chili cheese dip- low fat cream cheese, turkey chili & more cheese baked at 400 for 20 minutes. No brainer!

crock pot sloppy joes (I wish all MY pics were this great!! AHEM, I WANT A DSLR, COUGH-COUGH)

And, to get some veggies in, broccoli soup that ash beefed up (ironic, no??) with an entire bag of broccoli. LOVED it.

Fast forward 8 hours later, we finally made it through 3&4. Yeah, we took a lot of breaks. Dinner was FABBBBB FABulous! Homemade Lasagna & garlic bread OMG it was the BEST lasagna I have EVER tasted (sorry mom!!). I seriously didn’t want my piece to ever end. Paired with this red, it was one of the best saturday night dinners EVER!!!! No lie!

Sunday we headed back over for day THREE of the marathon & some football. I know it sounds like I did a LOT of sitting around this weekend, but I am so completely exhausted!

Time to get back to work, its an early day for me…gotta make it to my man’s first official game of the season! Go Lakers!!! Hope your Monday flies by as well!

Until next time folks….!

That one is for you, teej

Rico and A.P. doing their favourite thing

“Taz” 21-15-9 reps for time:

• Clean & Jerk (61kg Men/43kg Women)
• Ring Dips
• KB Swing (32kg Men/20kg Women)
• Burpee Pull-Ups (Chest to Bar)

Post time and to comments.

Dedicated to Tamaryn Venter of CrossFit NZ – winner of the 2009 Australasian CrossFit Games.

Here are our additional photos taken during our Coron Island hopping. Enjoy!

]]> http://onetoday.wordpress.com/2009/11/21/gloucester-river-falls-above-the-falls/ Sat, 21 Nov 2009 00:52:39 +0000 Particular Kev http://onetoday.wordpress.com/2009/11/21/gloucester-river-falls-above-the-falls/

This picture is of the Gloucester River above the falls pictured in the last two posts.

There are a series of falls along this stretch of the river, including a section I have been unable to reach because of the drop. One day I hope to trace the river upstream and locate the last section of the falls and get some photos.

The area photographed includes some great little spots for a dip on a hot day.

Creamy Spinach and Leek Dip

Ingredients:

1 c. light  mayonnaise

1 pkg Knorr Cream of Leek Soup Mix

1 c. sour cream or plain yogurt

1/2 pkg. frozen spinach

1 c. shredded mozzarella cheese

1 clove garlic, minced

Combine all ingredients. Bake uncovered st 350F for 25 minutes or until heated through.

*I usually use Hellman’s Olive Oil Mayonnaise and Balkan plain yogurt instead of sour cream. It taste perfectly and a crowd pleaser.

Sabra Fresh Tzatziki Dip might want to cut the word ‘fresh’ out of the name. As far as I know, tzatziki sauce should have fresh cucumbers; but Sabra’s version contains dark pieces of cucumbers that are a bit mushy with a touch of relish taste often associated with pickles.

The dill and yogurt combination isn’t bad at all, perhaps that’s all that this dip needs, but adding the cucumber/pickle mix ruins the entire product. The ingredients actually say that the Sabra Tzatziki Dip contains sautéed cucumbers. Who would sauté a cucumber?? In all my culinary adventures, I have never heard of such preparation for this vegetable.

Overall, Sabra Tzatziki Dip is edible, but because it is false advertising, I have to include on the This Sucks! list.

What you need to enjoy this:

1 pkg (15 oz.) frozen spinach, thawed, I run it under warm water to thaw then squeeze water out
16 oz. sour cream
1 cup mayonnaise (do not use miracle whip)
1 pkg dry leek soup mix (knorr brand)
1 can Water chestnuts, chopped and drained
Mix everything together. Chill for 6 hours.
Serve with baguette bread, crackers or veggies. Double recipe if you can’t stop yourself either. Enjoy!

1 package (8 oz.) cream cheese
1 jar (7 oz.) marshmallow cream
2 Tbsp. frozen orange juice concentrate

Soften cream cheese.  Blend all ingredients.  Serve with fresh fruit.

Yield: about 2 cups

Buy Cheap Professional Grade Dip Belt Dipping Belt Parallel Bar Belt Natural Leather

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Natural Leather Dip Dipping Belt Dipping Belt Tough and built to last SUPER for Triceps and Chest Fully adjustable chain. Leather Dip Dipping Belt Fully adjustable chain, nice feature Built in with tough Leather that has a padded back. Very comfortable. Strong chain to support the weight You unhook the clip, slide on the free weights and use a dipping bar/station/machine to do your dipping exercises Super for working the triceps and chest. If there ever was an exercise to stretch the chest, dips are it. Its a simple exercise, but very very effective. All you really need is something that you can support yourself on with bother hands and dip away. APT highly recommends this exercise for all weight lifters, you get super stretch!!…….
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Technical Details

See more technical details

 “I’m very happy” 2009-06-30
By Oliver Jesus Herrera Aleman (Barcelona, Venezuela)
The shipment was very fast, seems well built and is incredible how comfortable it feels when I use it. Now I am working out my dips and pullups with 10 Kg more and it’s great.

 “Dip belt – no complaints!” 2009-02-18
By A. Gift For You (Norwalk, CT)
I bought this dip belt a few weeks ago as i needed to start adding weight to my dips and this has been a great solution. The rear leather backing is strong, but not too stiff and the chain is an adequate length.

The chain doesn’t have a quick release as one of the links can be simply unscrewed by hand, so it can take a minute to swap weights. In the end, I’d be splitting hairs to complain about that ONE thing as the link doesn’t take terribly long to open and close.

Definitely worth the price.

 “High quality belt” 2008-09-03
By C. Nguyen (San Jose, CA.)
Very nice belt. High quality, easy to use, strong. So far I’ve used it for weighted dips with a 75lb dumbbell. Doesn’t slide off my back during the motion.

Main reason I purchased the belt was to keep my shins from being bruised (I used to put a dumbbell in between my ankles for dips, but it began bruising the insides of my shins). The belt is great in that it lets you focus on the exercise and not pain of having to hang on to the weights.

Forgot to mention — I also purchased Dumbbell Power Hooks to complement the belt. Without the Dumbbell Power Hooks, you’d have to use weight plates (instead of dumbbells) with the belt, which I find a little awkward to use because it can bounce off and really hurt your “manhood”.

 “Excellent quality, comfort, and design. “ 2008-06-20
By Demolition Dude (Space Coast, Fl USA)
I had read many reviews of less expensive belts, that complained about short chains and/or poor quality, so I decided to spend more and go with a trusted company, APT.

The build quality is heavy duty, the Leather is thick, but supple.The chain is heavy duty, and long enough to fit numerous plates. I have had varying combos of plates on it. It is also very comfortable to wear, even with 100lbs, so far. I’ll have to get stronger before I can comment on comfort with more weight than that.

I use it for weighted dips of course, and also weighted chin-ups and pull-ups.

I have only had it a couple months, so I can’t comment properly on durability, but the materials and craftsmanship APT put into this belt design, scream high quality and long service life.

 “GREAT SERVICE” 2007-10-05
By B. Carter (USA)
I ordered a dip belt from APT Pro Wrist Straps. There was a (very minor) problem when it arrived, and those guys were GREAT. I am a customer for life.

The product itself is fine. A dip belt is a dip belt.

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Een goed gevoel hebben over wie je bent en wat je doet maakt je leven een stuk leuker. Maar er zijn van die dagen waarop je zelfvertrouwen en gevoel van eigenwaarde ver te zoeken is. Zou het dan niet handig zijn als je gewoon naar een loket zou kunnen gaan waarachter iemand zit die je er in no time weer bovenop helpt door je te vertellen hoe leuk, mooi, goed, slim en aardig je bent? Dit filmpje gaat over zo’n loket.

Natuurlijk bestaat het loket niet echt, voor een goed gevoel over jezelf kun je namelijk maar op één plek terecht: bij jezelf! Zit je zelfvertrouwen in een dip, dan zul je daar zelf iets aan moeten doen. Daar zijn heel veel manieren voor, maar deze twee tips kunnen je ego een snelle boost geven.

Tip 1: Maak jezelf dagelijks een compliment.

Je weet hoe fijn het is om van iemand anders te horen dat je haar zo leuk zit, of dat je een klus heel goed hebt afgehandeld. Maar mensen maken nu eenmaal niet aan de lopende band complimenten, omdat complimenten geven best moeilijk is. Dus waarom zou je op een ander gaan zitten wachten? Kijk gewoon eens in de spiegel en vertel jezelf wat je leuk of goed aan jezelf vindt. Doe je dat elke dag, dan zul je zien dat je na een paar dagen al een veel beter gevoel over jezelf hebt.

Tip 2: Benoem de prestaties waar je trots op bent.

Als je trots bent op je prestaties, kun je daar behoorlijk wat zelfvertrouwen uit halen. En dat hoeven heus niet alleen grote dingen te zijn, zoals een megaklus op je werk goed afhandelen. Ook op de kleine dingen die je doet mag je best trots zijn: dat je de afwas zo snel gedaan hebt, of dat je je buurvrouw een goede tuintip hebt gegeven, bijvoorbeeld. Vind je het moeilijk om dingen te bedenken waar je trots op bent, houd dan eens twee weken lang een lijstje bij waarop je elke dag drie dingen moet noteren waar je trots op bent. Zo dwing je jezelf om na te denken over wat je op een dag allemaal doet – en dat is meer dan je misschien denkt!

Deze ego-boosts kunnen natuurlijk niet al je problemen oplossen. Maar als je zelfvertrouwen in een tijdelijk dipje zit, kun je er wel degelijk iets aan hebben. Heb je last van een chronisch gebrek aan zelfvertrouwen, dan is professionele hulp misschien beter op zijn plaats.

If I could eat one thing every day for the rest of my life, it would, hands-down, be hummus.  Hummus, in Arabic, means “chickpea,” and considering that’s the main ingredient, well, it makes sense.  Chickpeas are packed with protein and good fats, and they are just sooo darn good. 

One of the main reasons I love this recipe so much is because it’s so easy, and so changeable.  You can pretty much switch it up and add whatever you like, and the end result will be equally delectable.

The most basic recipe contains, simply, 2 cans of chickpeas (leave the juice of half a can, drain the other one completely), a tablespoon or two of olive oil (depends on whether you use lots of lemon juice or not), lemon juice (1/2 a lemon or more, again, depending on your taste), salt to taste (or omit), and garlic (1 to 2 cloves).  Tahini and any additives are simply preference based.  Play with this recipe, please!!  It’s MUCH cheaper to make your own hummus, and hummus is good with anything; I like it with veggies (especially red peppers), but it’s equally good with crackers, pita thats been sliced in strips (good for dipping) and toasted, bread, or *cough* straight from the spoon.

I use a food processor, but have also made it in my blender.  If thats what you have to use, I suggest adding the liquids (1/2 the can of the chickpea can water, lemon juice, and olive oil) first, then the chickpeas, just helps the blender blades go more smoothly.

Here’s how I make it:

Some add-in options to mix in- (I would avoid blending add in’s ’till the very end, and then quickly pulse them in to combine with your hummus base):

•  lemon (instead of juicing it, throw the entire whole lemon in; you’ll get the pulp and lemon pieces. YUM!)
• oil-cured black olives (super-salty, if sodium is an issue for you, but unbelievable combo of flavor)
• roasted red peppers
• chile or cayenne for some spice
• spinach leaves
• more garlic
• onions
• chives
• cumin

*Addendum for those who have e-mailed me about the football I was watching on a Saturday-yes, it was football, and yes it was Saturday.  YES IT WAS COLLEGE FOOTBALL, NOT NFL

Com a globalização e a internacionalização dos direitos fundamentais, o Direito Internacional Público e, consequentemente, os tratados internacionais ganharam relevância, tornando seu estudo fundamental para todos os que lidam com o Direito.

Escrita com clareza e didatismo, a obra “Manual de Direito Internacional Público”, de Emerson Penha Malheiro, analisa os principais institutos da disciplina. Após um breve desenvolvimento histórico, o autor se dedica às fontes do direito internacional público e às características dos tratados internacionais (formalidades, critérios terminológicos e classificação).

Seguindo a tradição dos manuais, traz, ao final de cada capítulo, questões dissertativas com a finalidade de auxiliar o leitor na fixação da matéria tratada. (Saiba mais)

Promoção RT

Sortearemos um exemplar da obra “Manual de Direito Internacional Público”, do autor Emerson Penha Malheiro.

Para concorrer basta retwittar nossa mensagem do sorteio até às 16h00 de amanhã (18/11/09).

Regulamento:

- Todos os sorteios serão feitos pela ferramenta “sorteie.me” em integração com o nosso twitter e com o migre.me

-Para participar é fácil. Os interessados deverão seguir o @editoraRT e retwittar a mensagem do sorteio com a url do migre.me

Exemplo:

@editoraRT – #PromocaoRT! Eu quero o Manual de DIP do Malheiro – http://migre.me/bNzl

Participante – RT @editoraRT #PromocaoRT! Eu quero o Manual de DIP do Malheiro – http://migre.me/bNzl

ATENÇÃO!

-Todo twitter participante precisa conter a url do migre.me da promoção (ele valerá como cupom para o sorteio);

-Promoção não cumulativa;

Every good party deserves a good dip.

When we hosted the Halloween Party – complete with Tarantula Treats and Bloody Lady Fingers – Caitlin and I also served this dip.  Unlike more traditional dips, we allowed this one to set, though it was still soft enough to accommodate our assortment of chips.

If you prefer a truly soft and creamy dip, reduce the baking time to 30 minutes.  Either way, it comes together in minutes and makes a great party dip!

Artichoke Dip

Recipe adapted from Food Network Kitchens

PREP TIME: 5 minutes
COOK TIME: 60 minutes

WHAT TO GRAB::
3/4 pound cream cheese, softened (full-fat recommended)
1/2 cup milk
1/2 cup freshly grated Parmesan
2 scallions (white and green parts), chopped
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 cups jarred artichoke hearts, drained and patted dry
1 teaspoon Kosher salt
Fresh ground black pepper, to taste
Pinch cayenne pepper

TOPPING:
1/2 tablespoon butter, thinly sliced
1 tablespoon dried, bread crumbs
1 tablespoon grated Parmesan

HOW YOU DO IT:

1.  Preheat the oven to 350 degrees.

2.  In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice.  Pulse until smooth.  Add the dry artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, 9-inch pie dish, or a 4-cup casserole dish.  Bake the dip until lightly browned and set, about 1 hour.

3.  After an hour, sprinkle the top with the bread crumbs, butter slices, and Parmesan, and broil for one or two minutes, or just until the top is near browned.  Serve warm with chips or crackers!

Today I had Guacamole with wine-cooked chicken. Here is the Guacamole recipe:

Ingredients:
– Avocados (300g)
– Tomatoes (3)
– Red Onion (1 small)
– Herbs (Cilantro and Scallions)
– Sauces (Shoyu and Lemon)
– Chiles

Instructions:
– Just chop everything and mix with the mashed avocados. Pretty easy