Saturday: 4:00 PM - 8:00 PM
Sunday: 4:00 PM - 7:00 PM
Amber is our weekend gal on Mix!
Looks like someone was LOST in a gym for awhile...
Holy Guacamole, this is a shot from Matthew Fox's new movie!
Springsteen wins the most votes when people were asked who they wanted to re-write the national anthem.
And THIS is why you don't cheat! This married actor was busted via Twitter!
If you're a hard core Cure fan, check out this newly discovered recording of their first American concert in Cherry Hill, NJ back in 1980. Here is a link to stream some of the show
As heard with Amber...
If you're hosting a shin dig for the Oscar's tonight let your guests play Oscar's bingo.
RED WINE CANDY APPLES
8 small McIntosh apples, stemmed, washed well, and dried
1 ½ cups red wine
2 cups sugar
½ cup water
6 TBSP heavy cream
8 wooden ice-pop sticks
A candy thermometer
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
Festive Holiday Party Drink! The Poinsettia
Low in Calories! Easy to Make Non-Alcoholic!
Poinsettia (adapted from Dale DeGroff, 'The Craft of the Cocktail') makes one cocktail*
2 ounces cranberry juice
4 ounces (approx. measure: enough to top up glass) champagne, prosecco, cava, or other dry, sparkling white wine 1/2 ounce orange liqueur (DeGroff suggests Cointreau, but I tried the less sweet, rum-based liqueur, Clement Creole Shrubb, and found it worked quite nicely.)
Pour cranberry juice into a champagne flute and top up with sparkling wine.
Then top with a “float” (a final layer) of orange liqueur. Garnish with an optional twist of orange and single fresh cranberry.
PLEASE DRINK RESPONSIBLY!
HEALTHY WINTER COMFORT FOOD : Spaghetti Squash
Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.
Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.
You will need
• 1 spaghetti squash.
• Large sharp knife.
• Baking pan.
• Kitchen fork.
Prick the spaghetti squash all over with a skewer so it doesn't burst while baking
Place whole squash in a shallow baking pan
Bake in pre-heated 375 F oven for 1 hour
When cool enough to handle, cut squash in half lengthwise
Scoop out the seeds from the center of the squash
Using a fork, gently scrape the squash creating faux “noodles”
Serve as desired. Its great wish a tomato sauce and meatballs, served up like spaghetti. You can also top with gravy, herbs, cheese sauce, or a dab of butter and a little salt & pepper and eat it alone. (It has a very mild flavor so it is easy to dress up in a variety of ways.) Healthy & Delicious! In SEASON NOW!
Unique way to eat your Grapes....ROASTED!
1 bag seedless red and/or green grapes from California
1/4 cup fennel seed
1/2 tsp chili flakes
1 Tbsp thyme
1 tsp salt
1/4 cup olive oil
Mix all ingredients together. Roast in a 400-degree oven until soft and caramelized golden.Take out and leave at room temperature.
(Could it be easier?) Great for salads, risotto, side dish, or even over ice cream for a dessert.
With Labor Day comes the realization summer is all but gone, here 4 things to help you avoid SAD (Seasonal Affective Disorder)
Exercise releases endorphins, which serves as a natural mood enhancer. If possible, get regular exercise during the fall and winter months. It will reduce your depression, stress and anxiety. Furthermore, exercise outdoors if possible. Take long walks during the daylight, and make sure to take advantage of the sun, if any is present. Even though fall and winter don’t deliver nearly enough sun, getting outside in the daylight can help combat feelings of depression during the cold months.
Try Light Therapy
Light therapy is typically the main treatment used for SAD. It replicates outdoor lighting, causing a biochemical change in the brain that naturally lifts your mood. To try this out, get a lightbox or a lamp designed to mimic full-spectrum light. Expose yourself to the light early in the day to see the most effective results. Many people feel better within one week of light therapy.
Eat Vitamin D-Rich Foods
Make sure vitamin D is a big part of your diet. Vitamin D is naturally absorbed from the sun, and when you are unable to expose yourself to the sun naturally, it helps to eat foods that contain the vitamin. Good sources of Vitamin D can be found in fresh fish like tuna and salmon, as well as canned sardines, orange juice, cereal, milk and yogurt.
Make Omega-3s Part Of Your Diet
Research has shown that omega-3 fatty acids play a role in the synthesis of serotonin, which can help prevent symptoms of depression. Countries with high consumption of seafood containing omega-3 fatty acids have lower rates of depression, according to several studies. Good sources of omega-3 fatty acids are fatty fish like sardines, herring and mackerel, as well as flaxseeds, walnuts, soybeans, hemp seeds and pumpkin seeds.
8 USES FOR YOUR MICROWAVE
1. Disinfecting and Deodorizing Sponges
Soak it in water spiked with white vinegar or lemon juice, then heat it on high for 1 minute. (Use an oven mitt to remove it.) This will also disinfect any sponges you used to wipe up the juices from a raw chicken.
2. Disinfecting Plastic Cutting Boards
Wash the board well, rub it with the cut side of a lemon, then heat for 1 minute.
3. Softening Brown Sugar
Keep the sugar in its plastic packaging, add a few drops of water, and heat on medium for 10 to 20 seconds.
4. Decrystallizing Honey
Honey that has solidified can be brought back to liquid life by uncovering the jar and heating on medium power for 30 seconds to 1 minute.
5. Proofing Yeast Doughs
Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.
6. Roasting Garlic
It takes 45 minutes to roast garlic in the oven but less than 8 in the microwave. Slice off the top of the head to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper, and drizzle with 2 tablespoons of good olive oil. Spoon 2 tablespoons of water into the bottom of the dish, cover it with plastic wrap, and cook at medium power for 7 to 7½ minutes. Let stand for a few minutes before unwrapping.
7. Getting More Juice From Citrus Fruits
A lemon or lime taken straight from the refrigerator is harder to juice than one left at room temperature or warmed slightly. To get the most juice, microwave citrus fruits for 20 seconds before squeezing.
8. Toasting Nuts, Bread Crumbs, and Coconut
Spread them out on a plate and heat on high for 2 to 3 minutes, stirring every minute. Keep in mind that they will continue to toast for about a minute after removal.