Monday, November 29, 2010
Thursday, November 25, 2010
So happy Thanksgiving - try not to OD on tryptophan!
Wednesday, November 17, 2010
5 Creative Ways to Open Wine Without a Corkscrew
Monday, November 15, 2010
Moriarty cleared of cheating
Newcastle coach Paul Moriarty has been cleared of cheating over an incident in which he appeared to have fabricated an injury to prop Tim Ryan.
In last month's match against Northampton, the Falcons withdrew Kieran Brookes after he took a blow to the ribs.
In a half-time interview, Moriarty seemed suggest this was a temporary replacement and that Brooks would return at some point in the second half after a rest to replace an injured player.
Ryan, who had missed training in the preceding week because of a back injury, was duly withdrawn six minutes into the second period to be replaced by Brookes.
RFU disciplinary officer Jeff Blackett said today: "An inference could be drawn from Moriarty's statement to the media that Newcastle had planned to give Brookes a break and then fabricate an injury to Ryan so that he could return to the game after a rest.
Were that to be the case it would have been cheating.
"However, I am satisfied that there was no intention to cheat.
"Ryan had been injured during the week and although passed fit to play it was clear at half-time that he would not last the rest of the match.
"There is no requirement in the regulations for a medical examination of a player removed for injury, so it is impossible to gainsay Newcastle's evidence that Ryan was injured.
"It is also clear that when Brookes was replaced he understood that he would not return - this is supported by the evidence that he was given a post-match recovery drink and did not warm up with other unused replacements.
"Newcastle only decided that he might have to go back on when it became apparent that Ryan was injured and could not continue."
Thursday, November 11, 2010
Monday, November 8, 2010
We divulged details such as pop culture guilty pleasures and regrettable fashion decisions. If you'd like to read the whole thing or just check out the site, you can read the interview here.
This weekend has otherwise been fairly low key. Tony and I took a day trip to Annapolis to check out the city. (It's very lovely. Kind of like Charleston.) We also navigated some of the more abandoned parts of Baltimore in an effort to avoid traffic exiting Sunday's Raven's game .
It was an experience, to say the least. I'm not sure where Baltimore stumbled, but it's having a hell of a time getting back on its feet. It says something when the blighted areas are being reclaimed by nature.
After returning home, we decided to toast our luck and good fortune with a nice wine and some blackberry pie from Dangerously Delicious.
The rest of the week was a series of attempts to make use of some leftover kale Tony had prepared. Not a man known for his portion control, my husband made a LOT of sauteed kale. And then left it up to me to prepare the rest.
Turns out it's not too tricky to come up with some recipes that can handle the slightly bitter crisp of a kale leaf. First off: Poor Gal's Stir Fry.
Quickly followed by Kale and Mushroom Sausage Pizza with Swiss
See? Easy-peezy. The recipes below are pretty generic (I'm not the best at measuring when I'm cooking off-the-cuff), so feel free to personalize and adjust as you see fit!
This weekend, I get to indulge my inner nerd at a live taping of RadioLab in DC. I'm going to know all about symmetry by the end of the night. Woo hoo!
Poor Gal's Stir Fry
2 tbsp grated ginger
2 -3 garlic cloves, minced
2 - 3 cups sugar snap peas or snow peas
1 1/2 cups cooked kale, chopped
1/2 lb lean ground beef or 1 box firm tofu
2 1/2 tsp canola oil
1 tsp sriracha sauce (more to taste)
1 tbsp black bean paste
2. Add the canola oil to the pan. When the oil starts to shimmer, add the garlic and ginger and saute for about 20 - 30 seconds, making sure not to burn either ingredient. Add the veggies and continue to saute over high heat for 3 - 5 minutes, until the snap/snow peas are sauteed (remember: crisp, not soggy.) Mix in the black bean paste. Add extra sriracha sauce if you're a fan of heat.
3. Add in the cooked meat/tofu and mix until the whole meal is heated through. Remove from heat. Serve over rice.
Kale and Mushroom Sausage Pizza with Swiss
1 pizza crust(pre-made brand of your choosing)
1 cup cooked kale, chopped
EITHER: 2 links mushroom sausage, thinly sliced (I used Aidells)
1/2 cup chopped baby bellas and 2 links andouille/mild sausage, thinly sliced
1/2 cup swiss cheese, grated
olive oil to brush
red pepper flakes
2. Brush the pizza shell with olive oil. Sprinkle with a pinch of salt. Evenly spread the toppings, putting down the kale first, followed by the sausage, then the cheese. Dust with a pinch of red pepper flakes (more to taste).
3. Lower the oven temp to 425 degrees. If you have a pizza stone, feel free to use it. Otherwise, place the pizza on the lower rack and cook for 7 - 10 minutes. Let the pie cool before devouring it.
Tuesday, November 2, 2010
p.s. Favorite overheard quote: "You've got something you want to say to me?? Well, why don't we discuss it over a cup of coffee!!!"
Happy ralliers in our ex-boyfriend finest.
The wisdom of Yoda.