Menu Plan Monday: Jan 14-20, 2013

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Well, that deadline definitely went out the window – updating the theme isn’t as easy as I originally intended (since I’m installing a completely new framework, and behind the scenes getting everything to work with everything else is a bit harder than I thought. Luckily, I’m married to an IT professional, but at the moment, he’s married to his job, so I only get visitation (and help w/ the upgrade) on weekends now. I’m excited about the new look, though – I’m getting there slowly but surely and it will definitely be easier to update when I don’t have to go line by line through the code and by extension, getting a crash course in CSS.

We’ve made lots of new dishes in the past few months – becoming a hermit has done wonders for getting us to cook at home since going out to eat isn’t an option at the moment (hopefully that will change soon – I’m getting a bit stir crazy after confining myself to the house since July).

One unfortunate side effect of getting on the right medication is that I’ve managed to pick up a few (uh, like 35-40) unwanted pounds along the way. It’s difficult to tread the fine line between disordered and healthy eating, and I’ve started taking small, gradual steps to dropping the weight, adding in some exercise and cutting out the obvious culprits (way too much fast food, and highly refined sweets). I really need to find something I can stick with, but finding moderation is a challenge.

I’m a day late with our menu plan for the week – but feel good about the fact that we had most of the ingredients for these dishes on hand. We just got a Ninja Cooking System (we got one for my sister and she raved about it, so I got one for myself). I’m going to adapt a few crock pot recipes (including the Transylvanian Goulash we’re making later this week) and see how they turn out.

So, here’s what’s on board for this week:

Monday: Lemon Chicken with Orzo, Green Beans

Tuesday: One Pot Spaghetti, Garden Salad

Wednesday: Bacon Fried Rice

Thursday: Tofu Tortilla Casserole, Authentic Street Style Elotes

Friday: Transylvanian Goulash (in the Ninja)

Saturday: Oven Fried Chicken, Roasted Garlic and Tomato Risotto

Sunday: Manestra with Lamb, Spinach Feta and Mushroom Crustless Quiche

Breakfasts: Meyer Lemon Ricotta Pancakes w/ Blueberries, Slow Cooker Peaches and Cream Steel Cut Oatmeal, Fried Egg & Sliced Avocado Open Face Sandwich

Desserts: Apple Strudel, Mississippi Mud Pie

What do the rest of you have on deck this week? Are you all hating winter as much as I do? Take a second to check out what other Meal Plan Monday participants have on their minds…

Menu Plan Monday: Nov 19-25, 2012

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It’s been a couple of weeks since I’ve done a post for Menu Plan Monday – it’s not that we haven’t eaten or cooked anything – it’s been more that the last couple weeks have flown by without me really taking a moment to breathe. Over the past couple of weeks we have made a few new recipes – namely, the delicious Philly Cheesesteak Sloppy Joes.

This year is going to be a fairly low-key Thanksgiving, just Paul and I. Glad that there won’t be the stress that comes with entertaining, grateful that I have the physical ability to cook this year, and sad that this holiday marks the one year anniversary of what has become a huge fracture in the family dynamic. But also very grateful for the lack of drama that comes with maintaining that particular relationship, which was definitely taking a great toll on my mental health. Also very, very thankful for second chances – my brush with death last year led me to do a lot of healing in my relationship with my father. I will miss him greatly on Thursday, and hope that I will be able to see him and his soon-to-be wife sooner rather than later.

But we decided to keep it really simple this year – he and I both prefer white meat over dark, so we’re just doing a non-stuffed turkey breast this year – it will make eating up the leftovers a breeze rather than a chore. What are the rest of you doing for Thanksgiving? Looking over the link-up for this week’s blog party gives me tons of ideas. Here’s what we have planned this week:

Monday: Pork and Sauerkraut, Kielbasa and Knockwurst, Mashed Yukon Golds

Tuesday: Oven Hot Dogs, Make-Ahead Mac and Cheese, Corn

Wednesday: Homemade Hamburger Helper Stroganoff, Green Beans

Thursday: Roasted TUrkey Breast, Mashed Yukon Golds, Stuffing, Candied Yams, Creamy Brussels Sprouts with Bacon, Cranberry Sauce, Make Ahead Turkey Gravy, Favorite Shoofly Pie, Amish Sugar Cream Pie, Caramel Apple-Pear Crisp

Friday: Turkey Chowder with Wild Rice, Crimini and Pancetta, Thanksgiving Sandwiches

Saturday: Fried Mashed Potato Cakes with Cheddar Mustard Sauce topped with a Fried Egg (Brunch), Sweet Potato Pockets, Chicken Meatballs with Sage and Cranberries and Cranberry Reduction

Sunday: King Crab with Beurre Blanc and Spinach-Corn Orzotto

Menu Plan Monday: Oct 29-Nov 4, 2012

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I’m really glad we started participating in the Menu Plan Monday blog party last week. For the first time in a while, we cooked almost all week. We did a pretty good job of sticking to the schedule, and if we keep this up, we may actually start to put a real dent in our pantry and freezer stores. So we’ve been doing a pretty good mix of old favorites and new recipes – on average, we tried 3 or 4 new recipes last week, and most of them were good enough that we’ll make them again, especially the Elotes Bake – we’re already planning on making it again this week along with Tamale Pie. Each one of the recipes below should be linked to either our blog post when we made it, or the original blog source of a recipe we’d like to try. This week, with the shift downward in temperature, we’ve been craving warm spices and hearty, stick to your bones meat and potatoes type of fare. Be sure to check out what others are making this week. Here’s what we have planned.

Monday: Avocado Melt, Chips

Tuesday: Meatball and Italian Sausage Grinders, Garden Salad

Wednesday: Chicken Tamale Pie, Elote Style Corn Bake

Thursday: Apple Sausage with Sauerkraut, Sauteed Pierogies and Onions

Friday: Chicken Meatloaf (from North Market Poultry and Game), Mashed Potatoes, Green Beans

Saturday: Sugo di Carne with Pasta

Sunday: Chicken Divine (original recipe, which I’ve recently adapted and need to rephotograph – I’ve blogged about it previously when using leftover Thanksgiving turkey to make a Turkey Divine)

New Breakfast/Brunch Recipes: Healthy Pumpkin Pie Muffins with Streusel Topping, Pumpkin Pie French Toast, Kale Frittata

Dessert to Try: Butterfinger Nutter Butter Cheesecake Bars

So what dishes do the rest of you have planned for this week?

Menu Plan Monday: Oct 22-28, 2012

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It’s funny – in the 7 years I’ve been blogging (just had an anniversary pass last week!) I’ve seen the food blog community expand from a thousand or so to tens of thousands. Many come and go within a few months, many others have been around as long (if not longer) than Columbus Foodie has, and have become the foundation and inspiration for many others yet. In the time I’ve been blogging, I’ve tried thousands of recipes, and about 500 or so of those have ended up in our permanent rotation.

I’ve been following the participants of the Menu Plan Monday blog party for ages now, and have often toyed with the idea of participating myself – but always find myself planning meals at the last minute, which results in tons of wasted food and money because I fail to shop and plan around sales and what I have in my own (Mormon-like – no kidding when I say we could eat for a year out of my pantry alone) pantry. So I’m finally making a commitment to planning in advance and in the process, to participate regularly in this hop.

Each one of the recipes below should be linked to either our blog post when we made it, or the original blog source of a recipe we’d like to try. Each week, we like to try a couple new recipes – this week is no exception. Be sure to check out what others are making this week. Here’s what we have planned.

Monday: Italian Wedding Soup, Garden Salad

Tuesday: Baked Tortellini, Wilted Baby Greens

Wednesday: Double Decker Beef Tacos, Rice Cooker Mexican Rice, Elote Style Corn Bake

Thursday: Balsamic Chicken Thighs with Orzo, Sauteed zucchini

Friday: Penne Vodka Pasta

Saturday: Maple Glazed Salmon with Roasted Brown Sugar Sweet Potatoes, Green Beans

Sunday: Lazy Sunday Casserole

Tutti Frutti, So Yagööty!

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We were invited — nay, challenged — by the nice folks at Yagööt to use their wonderful frozen yogurt creatively.  Yagööt’s specialty is their tart Original Flavor frozen yogurt.  They also make sweet yogurts; their strawberry and their caramelized pineapple are fantastic, and they offer a variety of other flavors which change regularly.  Yagööt was founded in 2008 by the owners of Cincinnati’s Busken Bakery; they expanded into the Columbus market about two years ago with a scoop shoppe at Easton Town Center, and have been a huge success. Personally, we prefer it to the other yogurt shops in town – their yogurt contains a little bit of fat (1%, as opposed to the non-fat offerings at most others), so it has a creamier mouth feel. We’ve talked about them before on this blog, and we’re happy to say they haven’t changed one bit since our first visit, except that they now offer about 6 different flavors in take home pints in addition to their regular menu of soft serve creations. Although we got at least one of each flavor available, we settled on our three favorites that we felt would be complimentary to both the toppings and to each other (thus, the Tutti Fruitti moniker – because of the “many fruit” flavors that make up the bulk of the dessert’s flavor).

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Now, back to the challenge:

We finally decided to make petite frozen yogurt cakes, which we dubbed “Tutti Frutti, So Yagööty!”.  We made three varieties — Strawberry with Oreo Crust and Homemade Milk Chocolate Magic Shell with their Yomance topping; Caramelized Pineapple with Graham Crust, Cajeta (Goat’s Milk Caramel) and their Alligator Crunch topping; and Original Flavor with Granola Crust, Honey and Candied Pecans. Since these are tiny little cakes (they pack a lot of flavor in a small package), we’re considering three of them a modest dessert. We tried, for the most part, to use toppings that are unique to Yagööt, so technically the only ingredients that would require an outside trip are the graham crumbs, the butter, and the sugar. Your imagination is the limit when it comes to combinations of ingredients – we also played around with the idea of doing an oreo crust with pistachio yogurt, topped with a peanut butter magic shell, some mini peanut butter cups, and a few Heath sprinkles.

Before you start, make sure you have the tools for the job.  We used a Mini Cheesecake Pan from Chicago Metallic (see link below to purchase one for yourself – this is no unitasker) to form the ice cream cakes, and to freeze them. Like tart pans, they have a removable bottom metal plate that allows the cakes to pop right out of their forms. We also used parchment paper to prevent the frozen yogurt from sticking to the pan’s walls during the freezing/forming process, which would ruin the finished product.  With no further ado, here’s the step-by-step to make all of these little gems:

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1.  Make the crusts.  Each crust used the same ratio of crumbs to melted unsalted butter — 1/2 cup of crumbs, 2 Tbsp butter.  For the graham crust, mix in 1/4 cup granulated sugar before adding the melted butter.  For the Oreo crust, pulverize 12 whole cookies.  For the granola crust, pulverize 4 crunchy granola bars (2 pouches).  You can use your food processor or “mini prep” chopper, but I find doing it the manual way to give better control over particle size, and to be a lot more fun.

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2.  Press approximately 1 to 1-1/2 Tbsp  of crust into the bottom of each tin.  Use a shot glass or something similarly flat-bottomed and small to compact the crumbs.  Place the entire pan in the refrigerator for 45-60  minutes to give the crumbs time to set properly.

3.  Cut 12 strips of parchment paper long enough to encircle the inner wall of each tin, and wide enough to rise out of each tin by at least half an inch.

4.  Take the pan out of the refrigerator and get the frozen yogurt one flavor at a time from your freezer.  (Note: if you have a freezer that can reach -10 to -20F, store the Yagööt there.  It’ll be, and stay, more solid.)  Insert a loop of parchment into a tin and drop a scoop of Yagööt inside the paper loop.  Press down on the frozen yogurt with the bottom of a shot glass, preferably one that’s been chilled in the freezer.  You’ll do this to spread out the yogurt to occupy the width of the tin with the parchment between the yogurt and the walls of the tin.  This will let you properly shape each cake.

(Note:  I put the pan back in the freezer after each flavor and allowed the already-filled tins to freeze for 20-30 minutes before filling the next four tins with the next flavor.)

Repeat until all twelve tins are insulated with parchment and filled with Yagööt frozen yogurt.  Place pan back in freezer and allow to freeze at least 1 hour, preferably overnight.

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5.  Make the homemade Magic Shell[tm] topping.  (Recipe below.)  If you’re feeling particularly lazy, you can just go to the store and buy it off the shelf.  It’s not the same, though.  Trust me.

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6.  Take the pan out of the freezer again and top each mini Yagööt cake with the appropriate topping(s).  We figured that by using something sticky (honey, caramel, magic shell), it would let the toppings stick to the yogurt better. We were right. When using the Magic Shell[tm], distribute the Yomance topping on the cake before the Magic Shell solidifies.  You’ll have a ten second window while the topping is still liquid.  Once all the toppings are in place, put the pan back in the freezer one last time.  Allow the toppings to solidify for at least 30 minutes.

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7.  Remove pan from freezer.  To serve individual cakes, simply push up on the bottom of each individual tin (there’s a metal disc at the bottom of each tin) to pop out each cake.  Using a sharp knife, separate the metal disc from the bottom of the crust (it’s very buttery, so that shouldn’t be difficult to do).  Remove the parchment ring, and serve.

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Homemade Magic Shell

150g finely chopped chocolate (milk, dark, white — your choice)
100g refined coconut oil (I used Louana brand)
Pinch of salt

Place the chocolate and coconut oil in a Pyrex bowl.  Microwave for 30-45 seconds then stir.  Microwave an additional 15-30 seconds and stir again.  Once the chocolate is liquified, whisk the oil and chocolate together until they form a uniform emulsion.  Whisk in a pinch of salt.  Transfer the emulsion to a squeeze bottle.  Use exactly as you would the store-bought variety.

Yagööt was also kind enough to provide two $20 gift cards to give away to readers of this blog. You can enter below, through the Rafflecopter widget. Since you would need to redeem these in person, ideally you will live in the Cincinnati or Columbus metro areas.

a Rafflecopter giveaway

(Disclaimer:  We were invited to participate in a blogging “event” sponsored by Yagööt Frozen Yogurt.  They graciously provided gift cards which covered the cost of the ingredients. If you’d like to buy the special pan we used to make these, we’d appreciate your use of our affiliate link below so you can help support the costs of running the site. :) )

Chicken Cordon Bleu Pasta

Here in our household of two (now that my sister and her family have a place of their own again), we’ve been actively avoiding recipes that are too fussy during the week. Paul has been working nights, and sleeping in the afternoon and evenings before heading to work at 9pm, so needless to say, I don’t feel like the trouble of cooking or putting too much thought or effort into a recipe if I’m the only one who would be enjoying it. Not saying that we dislike challenging recipes – we just save them for the weekends.

Paula Deen recipes aren’t usually known for being healthy, and this particular one is no exception to the rule. There is one thing that is great about this recipe, though – there are plenty of opportunities within to make this much healthier. Using whole wheat pasta (or at the very least, multi grain or added fiber) and whole wheat bread crumbs (Ian’s makes a really tasty whole wheat Italian panko) will up your intake of fiber and healthy whole grains. You could probably even get away with using fat-free half and half, since the sauce will be thickened with flour and will allow a lot more leeway in the texture and mouth feel of the sauce for you to be able to reduce the fat elsewhere. This recipe makes plenty of pasta, and with a few modifications to your meal, it will serve a family of 4 easily if you increase the number of chicken breasts you make from two to four, and if you also serve it with some steamed or sautéed veggies or a salad. Easy-peasy, and this is a great recipe for a busy night. Start to finish, we were able to get this on the table in around a half an hour. This recipe also has the added bonus of using pantry and freezer stores – in one fell swoop, we were able to use chicken, leftover frozen holiday ham, the remainder of a quart of half and half, an already opened bag of egg noodles in the pantry, and the rest of a big wedge of gruyere that I had bought for another recipe. If I make it again, I would probably add some frozen peas to the sauce to add a little more texture and nutrients. I know it’s not a regular ingredient in most chicken cordon bleu recipes, but no one said we needed to follow the rules, right?

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta
recipe slightly modified from Cooking With Paula Deen

Chicken:
1 c. Italian style panko bread crumbs
¾ tsp. minced fresh thyme plus fresh thyme for garnish
¼ tsp. salt
¼ tsp. ground black pepper
2 boneless skinless chicken breasts, pounded to ¼-inch thickness
1 tbsp. Dijon mustard
¼ c. olive oil

Pasta:
2 tbsp. butter
2 cloves garlic, minced
¾ c. chopped leftover ham (or use deli ham in a pinch)
2 tbsp. all-purpose flour
¼ tsp. salt
¼ tsp. ground black pepper
1 c. half and half
½ c. shredded Gruyere cheese
3 c. hot cooked egg noodles

To prepare chicken:
In a shallow dish, combine breadcrumbs, thyme, salt, and pepper. Set aside.

Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture. In a large skillet, heat 2 tbsp. olive oil over medium heat. Add chicken, and cook for 4 minutes. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board to rest while you prepare the pasta.

To prepare pasta:
In a large skillet, melt butter over medium heat. Add garlic and ham, cook for 2 minutes. Add flour, salt and pepper and cook for 2 minutes, stirring occasionally. Gradually stir in half and half. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened. Add cheese, stirring until melted. Add hot cooked pasta to pan, tossing gently to coat with sauce.

To assemble:
Spoon pasta onto serving plates. Slice chicken crosswise into ½-inch thick slices, and place sliced chicken over pasta. Garnish with fresh thyme, if desired. Makes two servings.

April 2011 Roundup

I’m finally caught up on going through the backlog of my feeds (100,000 posts and 8 months later, I’m breathing a sigh of relief!) so these roundups should be coming fast and furious now. The new system of posting the recipes as links on Pinterest is a fabulous solution, much easier for people to browse through and bookmark as needed. Once again, if you’re not already following me on Pinterest, you can do so by clicking on this button:

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April 2011 Roundup

Now up on Pinterest:

April 2011 Roundup of Recipes

Not just football on the Villa Park Xmas menu.(Features)

Birmingham Mail (England) October 10, 2006 THERE’S an extensive programme of Christmas party ideas at Villa Park Stadium that’s certain to mean you can find the right celebration for you, your family and friends, or for you and your work colleagues.

The choice is yours! A diverse programme of discos, lunches, tribute acts and grand parties will ensure your group really get into the Christmas spirit at Aston Villa Football Club.

Prestigious suites, elite cuisine and a range of entertainment from Abba and Robbie Williams nights to Grand Christmas Parties, Stadium Tour and lunch days and Beer and Balti nights. There’s even a very appealing Treasure Island pantomime visiting on 28th and 29th December, where children are sure to be encapsulated in the enchanting tale of Long John Silver and the Jolly Roger! With a dedicated member of staff to handle your booking and extensive free car parking, the only thing you need to worry about will be selecting who’s lucky enough to be invited. go to website christmas party ideas web site christmas party ideas

In the spotlight this week at Villa Park is the superb Robbie Williams Tribute Show on November 25th and the Abba Tribute Act on November 26th. Matthew Holbrook emulates the sound, the look and especially the persona of the man himself – Robbie Williams. Matthew, whose show has travelled the world, has been described by the New Zealand press as ‘Robbie’s Clone’, Norwegian press as ‘Fantastic’, and the British press as ‘Perfectionism’. Tickets to both events cost just pounds 26.95 including a two course buffet and a disco. Individual table bookings for meals are also available through out the Christmas period in the elegant Cornerflag Restaurant overlooking the pitch.

Call Aston Villa’s ticket office on 0871 423 8101.

March 2011 Roundup

As you all know, I have been doing my roundups of recipes from other blogs for ages now – almost as long as this blog has been in existence. Lately, though, I’ve been getting feedback stating that it was difficult to navigate in paragraph format, so I looked for other solutions for doing the roundups that would both let me get them up more quickly, and would be more user friendly in the long run. The solution? Quite literally right in front of my nose. Pinterest! So from now forward, I’ll be collating the links using the bookmarking features of Pinterest, which pretty much does what my roundups have done in the past – providing a direct link to the original blog that  featured it. The benefit? You get to browse the recipes in a much more visual manner. I’ll add new boards as each month comes to pass, and will provide the link to the roundup board in a blog entry here on the site. I’m almost all caught up with adding recipes (only have 50-100 more to put up for the past year), so we should be up to date  shortly. If you’d like the follow my boards so you can see the recipes as they’re added, follow me by clicking on the button below:

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One last admin note – I’m still working on the blog entries for my Jersey trip. I haven’t posted yet because I’m trying to work ahead a bit. I have to have surgery for carpal tunnel in a couple of weeks, and will be off of heavy typing duty for a couple of weeks after that, so I’m looking to build up a queue of entries so there won’t be much more long periods of silence. Other than that, I’m doing better than ever, so don’t worry – everything is fine here on this end.

So, without further delay, here’s the Pinterest board for March 2011…

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Now up on Pinterest:

March 2011 Roundup of Recipes


2007 PROPERTY TAX HOMESTEAD FILING PERIOD SET TILL MARCH 1, 2007 go to web site gwinnett county tax commissioner

US Fed News Service, Including US State News July 10, 2006 Gwinnett County issued the following press release:

Property owners may file for a 2007 homestead exemption from now through March 1, 2007. Homestead exemptions can offer tax savings to property owners who own and occupy a property as of January 1 st of the tax year for which the exemption is filed.

Property owners who already receive an exemption and had no ownership changes to their deed do not need to reapply. They will continue to receive their current exemption on property taxes.

The Gwinnett County Tax Commissioner co llects property taxes for the cities of Berkeley Lake, Dacula, Grayson, Lawrenceville, Lilburn, Snellville, and Sugar Hill. Property owners residing in these cities’ limits and who apply for a county exemption will also receive applicable city exemptions to which they may be entitled. in our site gwinnett county tax commissioner

Chicken Stifado and YaYa's Potatoes

This is a great little stewed chicken recipe that is chock full of Mediterranean flavors – while great on its own, it’s absolutely fabulous paired with some lemon roasted potatoes. It’s a good choice any time of the year, but really hits a spot on a cold winter night.

Chicken Stifado and YaYa's Potatoes

Greek Chicken Stifado
recipe courtesy CDKitchen

1 tablespoon olive oil
1 chicken, cut into pieces
1 pinch salt and pepper
1 onion, slivered
2 sweet red peppers, slivered
2 cloves garlic, slivered
1 can stewed tomatoes
1/2 cup Kalamata or other black olives
1/3 cup dried currants
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon mint

***Gremolata***
1/3 cup minced fresh parsley
2 tablespoons grated lemon rind
2 tablespoons minced fresh dill
3 cloves garlic, minced

Directions:
Combine parsley, lemon rind, dill and garlic, cover and refrigerate for up to 3 hours.

In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned. Arrange, skin side up, in 13 * 9 inch baking dish, sprinkle with salt and pepper, set aside.

Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken. To skillet, add tomatoes, olives, currants, capers, lemon juice, oregano and mint, bring to boil.

Reduce heat and simmer, stirring occasional, for 15 minutes or until thickened, then pour over chicken. Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolata.

YaYa’s Potatoes
recipe from Buff Chickpea blog

2 pounds potatoes, peeled & cut into large chunks
2 onions, sliced
2 tablespoons olive oil
1/3 cup vegetable broth
1 teaspoon oregano
3 garlic cloves, minced or grated
2 lemons, zested & juiced
Dried Parsley
Sea salt & pepper
Paprika powder

Preheat oven to 400 degrees.

Place the cut up potatoes and onions in a 9 x 13-inch baking dish (I forgot about the onions, which is why I added them after everything was mixed in the above picture). Set aside while you make the lemon dressing.

In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss.

Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven.

Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

Congress members have funds invested in BP stock

The Independent (London, England) June 18, 2010 | David Usborne When members of Congress take the cane to BP they might want to slip some hefty padding down their own trousers. A glimpse at the assets of the assorted senators and representatives directly involved in the hearings about the oil spill uncovers something not irrelevant – many are big holders of BP stock.

Fred Upton, the top Republican on the Energy and Environment Subcommittee, has nearly $100,000 (67,500) invested in BP. Put them altogether and those leading the Deepwater Horizon inquiries own $14.5m in oil and gas industry stock, of which at least $400,000, though probably much more, is accounted for by shares in the three main companies tied to the spill – BP, Transocean and Anadarko Petroleum. go to web site bp stock price

Once a year members of Congress are obliged to reveal all of their financial holdings but can do so by pointing to wide ranges of valuations. No specific numbers are required. The day for detailing their personal fortunes fell this week and the Washington Post was first to see who among those now excoriating the industry have been happily profiting from it. go to web site bp stock price

At the end of last year, Senator John Kerry, who sits on the Senate Commerce Committee, had assets totalling at least $6m in a dozen oil concerns, including BP and Royal Dutch Shell. The family trusts of his wife, Teresa Heinz Kerry, had up to $750,000 of BP stock. The House Republican leader, John Boehner, held BP stock worth $50,000, the paper found.

A spokeswoman for Senator Kerry said his holdings presented no conflict of interest. “Senator Kerry has been the Senate’s best environmental champion for more than 25 years,” she said.

David Usborne

February 2011 Roundup

In savory recipes, Baked Farro Risotto from 101 Cookbooks, Tonkatsu (Japanese Crumbed Pork Cutlet) from 3 Hungry Tummies, Crock Pot Asian Turkey Soup from 400 Calories or Less, Grandma Jane’s Home Style Gravy from A Moderate Life, Shrimp Fried Rice from Adventures in Crockpot Cooking, Chicken Tortilla Soup from Alosha’s Kitchen, Sichuan Wontons from Appetite for China, Apple and Cheddar Risotto from Belm Blog, New Mexican Green Chile and Pinto Bean Enchiladas from Beyond Rice and Tofu, Knorr Spinach Dip from Big Flavors from a Tiny Kitchen, Blue Cheese Grits from Bloghungry, Pam Anderson’s Perfect One Dish Chicken Pot Pie from Bon Appetit Hon, Italian Meatball and Kale Soup from Bran Appetit, Hearty Meatball Soup and Turkey Meatballs from Budget Bytes, Chicken Parm Eggplant Stacks from Cake, Batter & Bowl, Katsu Chicken from Cassie’s Ruminations, Simple Creamy Chicken and Vegetable Soup from Christine’s Kitchen Chronicles, Greek 7 Layer Dip and Creamy Cabbage and Double Smoked Bacon Soup from Closet Cooking, Wiener Schnitzel from Cook Au Vin, Focaccia with Caramelized Onion, Tomato and Rosemary from Cookin’ Canuck, Steak with Wild Mushroom Barley Risotto from Cooking Books, Yangnyeom Tongdak (Korean Fried Chicken) from Cooking Gallery, Lighthouse Lasagna from Cooking This and That, Creamed Spinach with Shallots and Bacon from Cooking Tip of the Day, Baked Chicken Samosas and Creamy Spaghetti Dinner from Curry and Comfort, Mini Pizza Burgers from Debbi Does Dinner…Healthy & Low Calorie, Asian Chicken Salad from Dianasaur Dishes, Homemade Ranch Dip from Eden’s Eats, Chettinadu Style Mushroom Biryani from Escapades, Cider Syrup Bacon and Beer Cheese Fondue Dip from Hounds in the Kitchen, Pizza Stuffed Potatoes from How Sweet It Is, Chicken Tikka Masala from iFlipForFood, Slow-Roasted Pork Belly from Kalofagas – Greek Food and Beyond, Crab-Filled Crescent Wontons from Krista’s Kitchen, Avocado Chile Sauce and Dip from Patio Daddio BBQ, Roasted Garlic and Balsamic Dipping Oil from Perry’s Plate, Zesty Seafood Chowder from Plating Up, Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs from Taking on Magazines One Recipe at a Time, Cherry Tomatoes in Chicken Curry from The Artist Chef, Sweet Potato Hash with Bacon and Spicy Hollandaise from The Bacon Show, Almond Trout from The Culinary Cellar, and Bacon and Beer Carbonara and Pesto Grilled Cheese Sandwich from The Family Kitchen.

In sweet recipes, Limoncello and Meyer Lemon Cupcakes from 52 Kitchen Adventures, Easy Noodle Kugel from A Chow Life, Sugar Free Key Lime Cheesecake from A Messy Kitchen, Red Velvet Black and White Cookies from AJ’s Cooking Secrets, Salted Caramel Ice Cream from Arctic Garden Studio, Salty Sweet Caramel Nut Bars from Best Friends Baking, S’More Cheesecake from Brenda’s Canadian Kitchen, Banana Bread Pudding from BundaCorner, Nutella Strawberry Pancakes from Cake, Batter and Bowl, Birthday Cake Bark from Candy Addict, S’Mores Pops from Confessions of a City Eater, Kahlua Chocolate Chocolate Chip Bundt Cake from Confessions of a Tart, Almond Streusel-Cherry Cheesecake Bars from Cooking Tip of the Day, Pocket Apple Pie from Cosy Bake, Danish Cheese Pockets from Family & Food & Other Things, Maple Bacon Cheddar Scones from Lighter and Local, Salted Caramels from My German Kitchen…in the Rockies, Big, Fat, Chewy Chocolate Chip Cookies from Sing For Your Supper, Legacy Apple Cake with Brown Sugar Frosting from The Cookbook Junkie, Buttermilk Syrup, Salted Chocolate and Caramel Tart and Chocolate Chip Clementine Spice Muffins from The Family Kitchen, and Raspberry Souffle with Hidden Chocolate Truffle from The Sweet Spot.