Filmed in 1981 at Annie Leibowitz’s New York City photo studio during a shoot for a Rolling Stone cover story, this VHS captures the natural charm and hypnotic talent of Stevie Nicks at her peak. She was 32 years old!
Breaking off from a make-up session Nicks delivers an impromptu live duet with her off-camera backing singer along to an early demo version of The Wild Heart. This song went on to be the title track of the album she released two years later but somehow the magic and simplicity of this demo was lost in the rewrites and the big studio production.
Quote: AOR Disco
Bob Burnquist is one of the most progressive skaters of all time. It’s not just because of how he skates, but what he skates. Fullpipes, crazy Megaramps with hips, and, oh yeah, helicopters. Burnquist’s latest invention is a floating miniramp in the middle of Lake Tahoe. Visit California recruited Burnquist to take on the project as part of its “Dream Big” campaign. It wasn’t easy. Master rampbuilder Jeff King and his team spent 300 man hours and used 1,250 screws to create the 7,300-pound ramp. But for Burnquist, who says, “All my dreams came true in California,” this was yet another example of an “out there” idea turning into reality.
Via: Network A
In true Mel Brook style, this photo is a parody of a movie that is a parody on another movie that is a parody on life. The only way this could be better would be if they made a parody about the making of this photo and created a for broadway parody of that parody.
Young Frankenstein is not a parody of the Frankenstein story, but a comedic homage in the style of the Theatre of the Absurd. Every scene from the original 1930’s picture is represented in the true spirit of the film, but it is crafted for satire and humor while still staying absolutely honest to the love story at the root of the tale. It’s not about playing God by creating life but by loving the life you create. While most of Mel Brooks’ later movies would devolve into multiple gimmick parodies, Young Frankenstein remains unique in that it focuses only on one specific story of Dr. Frankenstein and his monster.Pajiba
Photo Credit: Unknown
Long ago (1970 to be exact), McDonald’s chose to pay its respect to St. Patrick banishing the snakes from Ireland with its Shamrock Shake. Boasting 530 calories, 15 g of fat and a whopping 73 g of sugar the green “milkshake” is back on tap. Though I may partake in McDonald’s (or Burger King) maybe once every 16 months, my mouth still waters longingly for a Shamrock Shake each year. I can’t recall the last time I had one, but I know I want one right now! I was a McDonald’s kid for sure and I recall ordering chocolate shakes, to dip my fries in. Long live the minty shamrock shake (and down with fast food!).
Skinny Shamrock Shake
1 frozen banana
1 C light coconut milk
5 drops green food coloring
1/4 tsp mint or peppermint extract
3-5 spinach leaves
2 TBSP honey
1 TBSP mini chocolate chips
In a blender, mix together all ingredients except chocolate chips. If consistency is too thick, add a splash of water or more coconut milk. If too thin, add a couple ice cubes.
Pour into a glass and serve with a sprinkle of mini chocolate chips.
Link Via: Bostinno Streetwise
So I made my second ever batch of yogurt last night. It’s far easier than anticipated, and short of the milk and yogurt starter culture, you probably have everything you need already in your house to make yogurt. Homemade yogurt is so much more delicious and healthy than store bought even if it is organic. I have a really hard time with brands like Dannon and Yoplait even being called yogurt. They operate under the guise of being healthy, but they’re packed with sugar and artificial flavors. FYI, Stonyfield Farms is owned by Dannon.
Items and Ingredients
- 1 Gallon of organic milk in the plastic jar (fat free, 2%, whole or whatever, just don’t buy mass market dairy. It’s got puss in it!)
- 1 small container organic yogurt (used as a yeast culture starter)
- 1 Large and tall pot (Your spaghetti pot should do the trick)
- 1 Meat thermometer (cleaned well)
- 1 large wooden spoon
- Glass jars for the final product
Instructions on how to make yogurt
- Fill your pot up with water and begin to heat.
- Take your spoon, and insert through the handle of your milk container and suspend the milk container in your pot of water so that it doesn’t touch the bottom.
- Pop the cap off your milk container and poke a whole through it and insert the thermometer.
- Heat your milk to 182℉ (this thickens the milk and prepares the proteins for the yeast culture)
- Once your milk reaches temperature, remove from heat, and submerge in a cold water bath.
- Reduce the temperature to 120℉
- Take a small glass jar and sanitize well.
- Once your milk has cooled open up the small yogurt container, and dump into the sanitized jar, and mix with some of your cooled milk. Stir well.
- Carefully pour your yogurt/milk mixture back into the cooled milk jug. (hint, you’re adding extra volume, so spill a bit extra out)
- Re-cap and mix well.
- Pre-heat your oven to 122℉
- Insert your soon to be yogurt into the oven on a glass pan.
- Maintain a cultivation temperature of 115-127℉ for 4-12 hours.
- When you’re done, you may strain the whey off the yogurt for greek style using coffee filters, or you can eat it as is.
Note: Some ovens have a low temp setting, others do not. If your oven can’t maintain a temp that low, then heat it to about 130-150℉. The goal is to keep the yogurt at a temperature of 115-127℉ for 4-12 hours. This is achievable if you wrap your yogurt in a towel, and keep your oven door closed. The culture has reached effectiveness at about 4 hours. The longer it sits though the more tangy of a flavor you’ll get in the end. There are other methods to keeping it warm, but the oven turned out to be pretty easy. The last time I made it, I used my crock pot by dividing my dairy into 4 mason jars. It was actually harder to maintain a low temp that way. Leave the light on in your oven, it’s enough of a heat source to maintain the temp in the oven over night. Additionally if you have a pizza stone that can help hold the heat as well.
- Olive oil
- 2lbs Ground Venison
- 1 large onion
- 4 cloves of garlic
- Curry to taste
- 2 Eggs
- 1 half bag of vegetable medley
- 6 large yams
- Half stick of butter
- 2 Tbsp of maple syrup
- Boil water for yams in a large stock pot. Peel and quarter yams and add to pot cook until fork tender.
- Heat oil in pan and add diced onions and garlic until tender and aromatic. Add ground venison. Sprinkle in curry and cook until browned mixing well. Spoon into a bowl and mix in vegetables. Place in fridge and allow to cool for 30 mins.
- Pre-heat oven to 350.
- While the venison is cooling take the yams from the bowling water and drain. With an masher or electric mixer mash the yams and blend until creamy. Crack two eggs into a bowl and beat. Add eggs to venison and stir well (this helps the venison bind together when baked).
- Add the venison to a baking dish and spoon the mashed yams on top. Drizzle the maple syrup on top and place into an oven at 350 for 45 mins.
I figured I had to come out of hibernation for this one. In honor of International Speak Like a Pirate Day, the president
invited an unnamed pirate to the White House and and speechwriter Cody Keenan pose for a photo opportunity and followed up with a tweet which read, “Arr you in” on his official Twitter feed emblematic of his progressive campaign tactics.
Edit: The photo was taken in 2009, and the pirate is actually speechwriter Cody Keenan. Obama used the photo in his speech to the White House Correspondents Association that year.