Wednesday, January 23, 2008
Wednesday, January 16, 2008
Mickey's for Joe
Tuesday, January 15, 2008
Saturday, January 12, 2008
It's time to wrestle
Tuesday, January 8, 2008
"Freecycle"

Monday, January 7, 2008
Teens for Jeans at Aéropostale
1 in 3 homeless people in the US are under the age of 18. To help fight this problem, Aero is pitching in.
Heres what you do. Bring in any pair of gently used jeans to any Aeropostale store and they will donate them to a local homeless shelter. As a thank you , Aeropostale will give you 20% off youe purchase of a new pair of jeans between 1/22 and 2/10.
To further support the cause, Aero is donating 10,000 pairs of jeans to teen homelessness.
To learn more, go here http://www.teensforjeans.com/index.htm
To shop at Aero, go here, http://www.aeropostale.com/
Sunday, January 6, 2008
Egg-zackly:
1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.












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