I am so happy because I am a beginner at making reels. Actually, it’s fun. I am getting to like social media now.
It’s undeniable: we adore cats. Because…so many reasons we all have, we already know they are adorable, so we have to talk about them in this blog, at least once a week.
In fact, your cat probably loves a good ol’ cardboard box way more than the 100% organic, natural latex, and memory foam cat bed that cost more than your own mattress.
How many cats do you have, how many you have had in the past, and are you planning to have more? What kind of cat do you prefer, do you love all kinds of cats? So many things to say about them!
Have you noticed how much money you spend buying them luxurious cat toys that they use for one day or one week and then they go back to play with a dry leave from the yard or a ball of paper you make?
From shipping boxes to pizza boxes, to shoe boxes, there isn’t a single cardboard box a kitty hasn’t liked to curl up in.
First of all: Happy Halloween to all of you who enjoy celebrating holidays as much as I do. I celebrate everything, if I can and my time allows it, I do celebrate holidays of all cultures and countries since we have a cultural diversity at home: White-Anglo-Saxon, American, Mexican, Spanish, Italian, and German. Soon to be added to this beautiful family of mine, Asian!
So, we get to celebrate Halloween and “El Día de Los Muertos” (The Day of the Dead) these coming days. The first one is mainly of Celtic origin in Ireland, the United Kingdom, and Northern France. The second one is, guess from where? Yes, you guessed right: Mexican.
This year we decided to get together, have dinner, talk, enjoy each other’s company, and watch scary movies. This year movies will have a topic: The Scariest Medical Doctors of all Time!
- Dr. Giggles (Dr. Giggles, 1992)
- Dr. Henry Jekyll (Dr. Jekyll and Mr. Hyde)
- Dr. Frankenstein (Frankenstein, first appearance 1931)
- Dr. Jack Griffin (The Invisible Man, 133)
- Dr. Caligari (The Cabinet of Dr. Caligari, 1920 and 2005)
- Dr. Abraham Van Helsing (Dracula, first appearance 1931)
- Dr. Loomis (Halloween, first appearance 1978)
- Dr. Hannibal Lecter (The Silence of the Lambs, 1991)
Happy National Cat Day to all the cats that have graced my life and cared absolutely nothing about photography.
OMC …. hahahaha
Katy Perry Loves Cats
A Beauty Of A Cat
Ever wonder how to buy the perfect steak? Watch this video to find out! pic.twitter.com/MSUshJOOMl
— Tasty (@tasty) September 9, 2018
Steaks come in all shapes and sizes and depending on the section of the cow they originate from can have a huge influence on price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.
Consider buying a thicker, multiple serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a very nice presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”
- 2 x 1-1.25kg racks of meaty free-range British pork ribs
For the marmalade glaze
- 225g marmalade
- 3 fat garlic cloves, crushed
- ½ tsp cayenne pepper
- 2 tsp finely chopped rosemary
- 1½ tbsp Dijon mustard
- 3 tbsp tomato purée
- 3 tbsp orange or lemon juice
- ¾ tsp each salt and black pepper
01. Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02. When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown, and tender.
03. Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.
- 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
- Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
- 1/4cup chopped cilantro, thick bottom stems removed
- 1 large garlic clove, peeled and very finely chopped
- 1 small white onion, finely chopped
- 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
- 1tablespoon ketchup
- 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
- About 1/3cup vegetable oil, divided use
- 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
- 15 corn tortillas
- 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic, and white onion into a bowl and mix well. Stir in the hot sauce, ketchup, and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil.
When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, and top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.