zenandjuice.com

We purchased a new frackin’ mirror at Ikea:

Frack'in Instructions

Danger: Frack'in Burning Hazard

A series of Apple Macbook Pro batteries suffer from defects where they can become “visibly deformed”.  Apparently, the battery cells start to go bad, and expand.  Initially, my laptop started shutting down at 40%.  Then I noticed the metal exterior wasn’t flush with the bottom of the laptop, and the plastic casing started cracking.  Then it really started to go haywire.  I called Apple, and they sent me a replacement battery.

Deformed Battery

Deformed Battery Close-Up

New Battery vs. Deformed Battery

Deformed Battery vs. New Battery

Serves 8 to 10
Baby fennel is in season in the late fall; cut the bulbs in half instead of quarters, and reduce the cooking time as necessary. Frozen chestnuts are available at specialty stores.

Ingredients:

• 8 ounces fresh or frozen chestnuts, peeled
• 6 fennel bulbsor 12 baby fennel bulbs (about 6 pounds)
• 15 small shallots
• 4 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 2 1/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

Procedure:

1. If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
2. Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
3. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and sauté, stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
4. Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and sauté, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
5. Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.

originally from www.marthastewart.com/

Serves 4 to 6
To intensify the simple seasonings, Martha’s friend Madhur Jaffrey first fries the fennel and cumin seeds in oil—a method of coaxing more flavor out of the spices by heating them known as“tarka.” The spicy spinach is delicious with chicken, lamb, beef, or rice.

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1/2 teaspoon fennel seeds
• 1 teaspoon black cumin seeds
• 2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
• 1 one-inch piece of fresh ginger, peeled and cut into thin strips
• 3 pounds fresh spinach, washed and trimmed
• 1 fresh long hot green chile or 1/3 jalapeño, cut into thin rings
• 1 teaspoon salt, or to taste
• 1/8 teaspoon cayenne pepper

Procedure:

1. Heat oil and butter in a large sauté pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
2. Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

originally from www.marthastewart.com/

Ingredients:

• Coarse salt and freshly ground pepper
• 2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
• 8 ounces bacon, cut into 1/4-inch dice
• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
• 1/4 teaspoon fresh thyme leaves

Procedure:

1. Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.
2. Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.

originally from www.marthastewart.com/

I found this recipe tonight, and made it for dinner.  Very tasty!

recipe from allrecipes.com

1 – Diced Tomato (large) – for a different taste use roma tomatoes.
1/2 – Finely chopped medium red onion
1 – small red bell pepper finely chopped
1- jalapeno finely chopped – optional
2-  tablespoons chopped green onions
2 – tablespoons chopped fresh parsley

Mix together in a bowl

1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/8 – 1/4 teaspoon salt
1/8 – 1/4 teaspoon pepper
1/2 – 1 teaspoon sugar

Whisk together in a bowl

Drain 2 cans black eyed peas – add to the dry mixture, then add in the wet ingredients, toss and refrigerate up to 8 hrs. makes 4-6 servings

“Dog’s Night Out”, a fundraiser for the Humane Society of the Ozarks, to be held April 4th 2009 at Dog Party USA

For Immediate Release – “Dog’s Night Out,” a progressive feast for canines will take place Saturday, April 4th, from 5:30pm to 7:30pm at Dog Party USA on Highway 112 in Springdale.  This will be a fundraiser for the Humane Society of the Ozarks, a non-profit organization based in Washington County and an active chapter of the Humane Society of the United States.

“This is a fantastic opportunity for people to do something fun and different with their doggie companions.  The dogs will be treated to a 3-course meal consisting of a variety of gourmet dog foods, some of them from vendors around the country and some of them homemade.  The humans will also be treated to dinner and drinks,” said Chaddie Kumpe Platt, board member of the Humane Society and owner of Dog Party USA.  The first 50 groups to arrive will also receive goody bags!

“This event has been great fun and a good fundraiser for the Humane Society of the Ozarks in the past,” said Christian Gunn, HSO Board President.  “We hope even more people and pooches will come out for this year’s event.”  “Dog’s Night Out is a unique event, and a great prelude to our annual Dogwood Walk, which will be held on May 2nd this year.  Between these two events and Springfest, your dog can have a very active social calendar this spring,” said Carmen Nelson, Executive Director of the Humane Society of the Ozarks.

The tickets will be $25 for two people and one dog, and $10 for each additional dog or human.  All proceeds will go to the Humane Society of the Ozarks to help pay for emergency outreach for people with pets who can’t afford food or healthcare, cruelty rescue projects such as those conducted in Madison County, Newton County, as well as in Washington & Benton Counties in 2008.  HSO does a variety of activities in the area to promote the well-being of animals.

Dog Party USA is located about a mile south of the intersection of Highways 112 & 412 in Tontitown, right on Highway 112, also known as Maestri Road.  Directions are available on their website at www.dogpartyusa.com.  For more information on the event, call Dog Party USA at 479-306-4660.  Dog Party USA is a locally owned and operated boarding and daycare facility, and a member of the Pet Care Services Association since 2004 with several Certified Pet Care Technicians on staff.

Tonight, we ate at Za Za Fine Salad & Wood Oven Pizza Company in Little Rock.

It was PERFECT.

The same people who brought you Boulevard Bread in Little Rock, opened a salad and pizza place right down the street (5600 Kavanaugh Blvd).

We split a Salade niçoise and an Italian Sausage Pizza.  The Pizza was topped with fresh Arugula.

For dessert, we had some really great gelato, which surpassed anything Fayetteville has to offer by miles.  No comparison.

Quote of the night:  “If I enjoyed everything I ate this much, I’d be happy.” – Jill

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