All Hallows Eve , Zombie Walk

Asbury Park \”Thriller\”2010 Zombie Walk

Will New Jersey beat the Guiness Book of Records for the largest number of “Zombies Walk”?

Halloween was originally Hallowed Eve or All Hallows Eve, the night before “All Saints Day,” a holiday set aside for remembering people who died trusting in Jesus Christ.

Skywatch Friday, Season 4 , Episode 16

Skywatch Friday

Friday is the day  to share your  photo of the sky and with Halloween around the corner,  a visit to a country farm is here.

Please click on the link below to see photos around the world.

corn maze and approaching sunset


Watery Wednesday – Lake Carnegie

early morning fishing from the lake's pier,... serene scene

Ducks, Carnegie Lake

Lake Carnegie in Princeton, N.J.       “Canadian Geese”

This video captures a serene morning by the lake  recorded on World Water Day.

oops, will have to try to upload video another day.

New Recipes

Please click on the above to0l bar for more Recipes.
I’ve just added Italian Stuffed tomatoes under “Recipes”.
There is a section called Healthy recipes , and “Recipes.
By clicking on categories and tags, this will also take you directly to the subject or recipe.

Did you know that It’s Chocolate Week in Italy?

The Italian food festival is taking place in Italy  with Eurochocolate starting on October 15 to  October 24  in the home town of Baci Perugina and lasting ten days.

October the 12th was  renewed as the traditional appointment of   Chocoday, the National Cocoa and Chocolate Day, conceived and promoted by Eurochocolate in collaboration with Fairtrade Italia,  fair-trade products certified , with the aim of promoting in Italy and around the world Pure chocolate.

Every year, Perugia in Umbria hosts the chocolate festival, with tastings, events and exhibitions. The public can visit workshops of chocolate makers.  Sounds like a chocolate-lover’s dream come true.

Also in   Rome’s San Lorenzo section, there is a Chocolate Factory where you can taste Chocolate pralines  with a soft ricotta filling, pizza bianco with dark chocolate, and a rare cacao liqueur.

Visitors will delight in the ancient chocolate machinery that still functions, the chocolate molds displayed on the walls next to plush chairs for sipping your chocolate beverage from the chocolate bar.

Sounds so wonderful , that I’m bookmarking the site for next time that we travel to Italy to make sure it is during the fall.

The chocolate factory in Rome was founded by Aldo De Mauro in 1923  and is current owner is called  Said, Societa Anonima Industria Dolciumi (SAID) has been around since 1923.

It is on via Tiburtina in the San Lorenzo area of the city.

Culturally, Italians do not favor eating chocolates in summer and the factory ceases operation during the hot months of June, July, August; hence, the best time to visit the SAID premises to taste its hot chocolate and other chocolate products is in November and December, when one can enjoy the warmth of the fireplace and the comfort of its plush sofas. The bistro on premises is open Tuesday-Sunday from 10 a.m. to 10 p.m.

Chocolate Recipe:

Brunsli (Swiss Brownies) or Christmas Brownies-cookies

Ingredients for approximately 50 cookies (depending on the size of a single cookie):

Ricette• 150 g (5 ounces) sugar
• 1 pinch of salt
• 250 g (9 ounces) grind almonds
• ¼ tea spoon cinnamon
• 1 pinch of clove powder
• 2 tablespoons of cocoa powder
• 2 tablespoons of flour
• 2 fresh white of egg (about 70 g (2.5 ounces))
• 100 g (3.5 ounces) bitter chocolate
• 2 tea spoons of kirsch

1. Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.
2. Add white of egg and stir until ingredients are evenly distributed.
3. Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.
4. Add melted chocolate from the previous step and the kirsch, knead to a soft dough.
5. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.
6. Let them rest for about 5 to 6 hours or over night in a dry place.
7. Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).
8. Let cool completely before serving.

A Note to all visitors:

Welcome,  Benvenuto. Please tell  me know what you think of this post and how the recipe for the brunsi ( christmas brownies)  turned out when you baked it.

Rescued Miner from Chile likes”Elvis” music.

October 13, 2010, at 9;15 am :

The twelvth miner from Chile was just rescued by the name of “Edison”,

requested Elvis music to be sent down to sing-a-long  with the other miners during their time trapped in the Chilean mine.

Recipes: Roast Chicken


What’s better than a roast chicken party? Not much.
As the nights began to turn cool these past few weeks, the season of oven use commenced.

Here is the simplest technique that always makes a perfect, moist chicken and can be tweaked and varied .


~serves 4, with a little left over for lunch the next day

One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 thyme sprigs
4 rosemary sprigs
1 lb (around 8 medium or 10 small) heirloom tomatoes
4 medium carrots, peeled, trimmed, and cut in half
4 celery stalks, chopped
3 small yellow onions, trimed, leaving root end intact, and cut into quarters
8 small (thumb-size) fingerling potatoes
1 bunch basil
1 lemon, halved
1/3 cup canola oil (less strong tasting, though olive is fine too)
4 tablespoons (2 ounces) unsalted butter, at room temperature

1/2 cup hot pepper jelly
1 tablespoon butter
2 teaspoons Dijon mustard
2 teaspoons Kecap Manis (Indonesian soy sauce, texture like molasses)
dash ground black pepper

Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and tear off a few rosemary leaves and stick under the skin if you’d like.

Combine all the vegetables and herb sprigs except the tomatoes in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper. Cut lemon in half and stick in cavity. Stick herb sprigs in along with it.

Make a nest in the center of the vegetables and nestle the chicken in it.

Put the chicken in the oven and roast for 25 minutes.

Meanwhile, combine the jelly, butter, mustard, kecap manis and pepper in a saucepan and heat until hot and well blended. Mix the tomatoes with a little oil.

Smear chicken with 3/4 of the glaze, scatter the tomatoes and basil around the bird, then roast for an additional 25 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.  Brush with the remaining glaze a few minutes before it’s done.

Transfer the chicken to a carving board and let rest for 5 to 10 minutes.

If you’d like the veggies piping hot, before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Note: Use the extras in a sandwich with some extra hot pepper jelly smeared on good bread (like our favorite, Roberta’s bread in Brooklyn–you can buy the jelly and the bread at our Sunday market at 261 Moore St. in Bushwick, Brooklyn).

Recipe reposted from :

Anarchy in a Jar

Anarchy definition:  freedom from food tyranny

Happy Saturday-John Lennon’s Birthday

Happy Saturday!

Peace & Love!

Happy Thursday

Good morning and good evening world.  Just to let you know, that visitors have just passed the 20,000 mark.   Wow.

Sit down and have a cup of tea with me while you read along.

It’s that time of the year for a hot cup of cocoa!

You are welcome to leave a comment.

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