Buff n Tan, Buff n Tan

I’d like to start out by apologizing to my good friend for hurting her feelings with my post yesterday. That was not my intent. Mostly I’m pretty much facetious and unless otherwise stated my posts should be taken as a load of rot.

Moving on … it’s my FRIDAY!!! I’m sooo excited to have a few days off to catch up on my sleep again! WEET! (FYI This also means I likely won’t be posting again until Thursday morning!)

Health Care Reform seems to be banging right along, all I’m going to say on the matter is that I don’t want it, it’s going to ruin our nation, the people who passed it are morons, and this is just the next step of the long slow slide downhill for our nation. I do hope it’s worth it; I certainly hope I’m wrong.

However, I don’t put much faith in this ‘hopey changey’ stuff. The country plugged along for 230 years without such a socialistic/welfare nation power play (Social Security could be used as a counter-example, but that was supposed to be a short term program, HAH!) … I certainly think a less sweeping approach could have improved healthcare more efficiently, in a shorter amount of time, allowed for the free-market structure, and helped more people in the short term. *end rant*

It’s supposed to be sunny and relatively warm over the next few days … so I’m packing up my camera and heading out to take some pictures … dunno where, and I couldn’t say when the film will be developed … I’ll make sure to mark it clearly though when I’m done with the roll. I think I’ll ride my bike around and see what I see.

Also, I’ll be enjoying time with the doggies at the dog run at my apt building. Brilliant idea by the management company putting those dog runs in!

Hitting the gym again today, I did more reps yesterday than normal and I’m a bit sore … so I’m going to back off on the weights a bit, and treat myself to a long soak in the sauna! Tanning after that … really my new mantra is “Buff, Tan, Buff, Tan, Buff, Tan” and I’m liking it alot!

Now I’m off to continue re-reading Harry Potter and the Deathly Hallows! (cannot WAIT for the first film of the last book to come out!)

ஜ~§Quote Of The Day§~ஜ

Historically, the claim of consensus has been the first refuge of scoundrels; it is a way to avoid debate by claiming that the matter is already settled.
Michael Crichton

ஜ~§Question Of The Day§~ஜ

The eighties were known as the Me decade. The nineties have been called the Electronic age. So far, what would you label this decade?
(loss of decadance decade!)

ஜ~§Word Of The Day§~ஜ



1. Latest in an indefinitely long sequence.
2. One sixteenth.

Alteration of the word sixteenth.

“And for the steenth time I wondered why he hadn’t phoned me.”

ஜ~§Poem Of The Day§~ஜ

As Soon as Fred Gets Out of Bed

As soon as Fred gets out of bed,
his underwear goes on his head.
His mother laughs, “Don’t put it there,
a head’s no place for underwear!”
But near his ears, above his brains,
is where Fred’s underwear remains.

At night when Fred goes back to bed,
he deftly plucks it off his head.
His mother switches off the light
and softly croons, “Good night! Good night!”
And then, for reasons no one knows,
Fred’s underwear goes on his toes.

Jack Prelutsky

ஜ~§Recipe Of The Day§~ஜ

Strawberry Mascarpone Tart with Port Glaze

For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water

For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract

Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

Make tart shell:
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.

Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.

Preheat oven to 375°F with rack in middle.

Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.

Make filling while tart shell cools:
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.

Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.

Assemble tart:
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Brightest Blessings,



One Response to Buff n Tan, Buff n Tan

  1. Kathy says:

    This is the OMG when’s it gonna be over decade. For sure.

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