Quintessential Patti.
Showing posts with label Wednesday Woman. Show all posts
Showing posts with label Wednesday Woman. Show all posts
Wednesday, August 10, 2011
Wednesday, July 6, 2011
Wednesday's Woman: Storm Large
Isn't she lovely? That voice alone... Yes, please!
One more because she's so delicious...
One more because she's so delicious...
Wednesday, June 15, 2011
Wednesday, June 8, 2011
Wednesday's Man
As many know already, Wednesdays are dedicated to a woman to be highlighted for that day. But this young man sits in a category all his own, dancing on the threshold of genders.
This is Andrej Pejic, the fashion industry's most recent controversy... and gem.
This is Andrej Pejic, the fashion industry's most recent controversy... and gem.
Tuesday, May 24, 2011
Wednesday's Woman
Simply because she is amazingly sexy and this outfit is remarkable.... Grace Jones is this Wednesday's Woman.
Wednesday, May 11, 2011
Wednesdays Women: Isabelle Caro
I just recently saw her life story highlighted on National Geographic and she preaches a beautiful message of health after learning of her own disease. It's a very scary and dangerous disease in which many young women often feel pressured to participate.
Follow the link below to see her interview.
Youtube Interview
Follow the link below to see her interview.
Youtube Interview
Wednesday, April 27, 2011
Tuesday/Wednesday: Anita Lo
Tasty Tuesday and Wednesday's Woman combined!
Yes... I can join the two: The phenomenal out chef Anita Lo!
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Chicken and Coconut Shumai
1. 1 pound ground chicken
2. 1/4 cup unsweetened coconut milk
3. 1/4 cup coarsely shredded carrot
4. 2 Thai chiles, minced
5. 2 tablespoons chopped basil
6. 2 tablespoons Asian fish sauce
7. 2 tablespoons sugar
8. 2 teaspoons fresh lime juice
9. 1 garlic clove, minced
10. 1 large egg, beaten
11. 1 small shallot, minced
12. 1/2 teaspoon minced fresh ginger
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon freshly ground pepper
15. 40 wonton wrappers
16. Green leaf lettuce leaves, for steaming
17. Sriracha chili sauce, for serving
1. In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
2. Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
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Yes... I can join the two: The phenomenal out chef Anita Lo!
*****************************************************************
Chicken and Coconut Shumai
1. 1 pound ground chicken
2. 1/4 cup unsweetened coconut milk
3. 1/4 cup coarsely shredded carrot
4. 2 Thai chiles, minced
5. 2 tablespoons chopped basil
6. 2 tablespoons Asian fish sauce
7. 2 tablespoons sugar
8. 2 teaspoons fresh lime juice
9. 1 garlic clove, minced
10. 1 large egg, beaten
11. 1 small shallot, minced
12. 1/2 teaspoon minced fresh ginger
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon freshly ground pepper
15. 40 wonton wrappers
16. Green leaf lettuce leaves, for steaming
17. Sriracha chili sauce, for serving
1. In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
2. Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
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Wednesday, April 20, 2011
Wednesday, March 23, 2011
Wednesday's Woman
This is Chef Cat Cora's highest rated recipe on FoodNetwork.com
Avgolemono: Chicken Soup with Egg-Lemon Sauce
Ingredients
* 1 (3 pound) free range chicken
* 2 quarts water
* 2 tablespoons olive oil
* 1 onion, finely diced
* 2 bay leaves
* 1 leek, cleaned and quartered
* 1 carrot, peeled and quartered
* 2/3 cup aborio rice
* 2 large eggs
* 1/2 cup fresh lemon juice
* 1 tablespoon salt
* 1 teaspoon ground pepper
Directions
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Next Recipe
Avgolemono: Chicken Soup with Egg-Lemon Sauce
Ingredients
* 1 (3 pound) free range chicken
* 2 quarts water
* 2 tablespoons olive oil
* 1 onion, finely diced
* 2 bay leaves
* 1 leek, cleaned and quartered
* 1 carrot, peeled and quartered
* 2/3 cup aborio rice
* 2 large eggs
* 1/2 cup fresh lemon juice
* 1 tablespoon salt
* 1 teaspoon ground pepper
Directions
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Next Recipe
Wednesday, March 16, 2011
Wednesday Woman
Because she's awesome, that's why!
Tomorrow is St Patrick's Day... Ireland's most successful female singer might be apropos.
Tomorrow is St Patrick's Day... Ireland's most successful female singer might be apropos.
Wednesday, March 2, 2011
Wednesday's Woman
This Wednesday, we're going a little outside of the box into the scientific world, but there is plenty to learn about Jane Goodall, a true legend in scientific community.
* I wanted to talk to the animals like Dr. Doolittle.
* Anyone who tries to improve the lives of animals invariably comes in for criticism from those who believe such efforts are misplaced in a world of suffering humanity.
* Chimpanzees have given me so much. The long hours spent with them in the forest have enriched my life beyond measure. What I have learned from them has shaped my understanding of human behavior, of our place in nature.
* The greatest danger to our future is apathy.
* I wanted to talk to the animals like Dr. Doolittle.
* Anyone who tries to improve the lives of animals invariably comes in for criticism from those who believe such efforts are misplaced in a world of suffering humanity.
* Chimpanzees have given me so much. The long hours spent with them in the forest have enriched my life beyond measure. What I have learned from them has shaped my understanding of human behavior, of our place in nature.
* The greatest danger to our future is apathy.
Wednesday, February 2, 2011
Wednesday's Woman: Maya Angelou
Happy Black History Month!!
Today we honor Dr. Maya Angelou; writer, poet, leader, activist.
The following are a collection of her quotes. Her wisdom is too numerous to count, please forgive this condensed list.
"All men are prepared to accomplish the incredible if their ideals are threatened."
"Courage is the most important of all the virtues, because without courage you can't practice any other virtue consistently. You can practice any virtue erratically, but nothing consistently without courage."
"If you don't like something, change it. If you can't change it, change your attitude. Don't complain."
"It is time for parents to teach young people early on that in diversity there is beauty and there is strength."
"Perhaps travel cannot prevent bigotry, but by demonstrating that all peoples cry, laugh, eat, worry, and die, it can introduce the idea that if we try and understand each other, we may even become friends."
"Since time is the one immaterial object which we cannot influence - neither speed up nor slow down, add to nor diminish - it is an imponderably valuable gift."
"Words mean more than what is set down on paper. It takes the human voice to infuse them with deeper meaning."
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
"When you know better, you do better."
"Love recognizes no barriers. It jumps hurdles, leaps fences, penetrates walls to arrive at it destination full of hope."
Today we honor Dr. Maya Angelou; writer, poet, leader, activist.
The following are a collection of her quotes. Her wisdom is too numerous to count, please forgive this condensed list.
"All men are prepared to accomplish the incredible if their ideals are threatened."
"Courage is the most important of all the virtues, because without courage you can't practice any other virtue consistently. You can practice any virtue erratically, but nothing consistently without courage."
"If you don't like something, change it. If you can't change it, change your attitude. Don't complain."
"It is time for parents to teach young people early on that in diversity there is beauty and there is strength."
"Perhaps travel cannot prevent bigotry, but by demonstrating that all peoples cry, laugh, eat, worry, and die, it can introduce the idea that if we try and understand each other, we may even become friends."
"Since time is the one immaterial object which we cannot influence - neither speed up nor slow down, add to nor diminish - it is an imponderably valuable gift."
"Words mean more than what is set down on paper. It takes the human voice to infuse them with deeper meaning."
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
"When you know better, you do better."
"Love recognizes no barriers. It jumps hurdles, leaps fences, penetrates walls to arrive at it destination full of hope."
Wednesday, January 5, 2011
Wednesday's Woman
I don't really know who this woman is, but this speech is so beautiful that I had to incorporate it somehow.
Wednesday, December 29, 2010
Wednesday, December 22, 2010
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