WASHINGTON – If you get a call from the number (202) 609-7070, the Internal Revenue Service is warning you not to answer the phone.
IRS officials said those who call from this number are impersonating the IRS agents and demand payment for fake tax liens.
Authorities said the phony agent, who usually has a heavy accent, will call or leave a voice mail saying you owe money to the IRS and if it isn’t paid immediately you will be arrested.
The IRS says they have received 90,000 complaints to date about the scam and about 1,000 people have lost an estimated $5 million from the fraud.
The IRS said it will never:
- Never ask for credit card, debit card or prepaid card information over the telephone
- Never insist that taxpayers use a specific payment method to pay tax obligations
- Never request immediate payment over the telephone and will not take enforcement action immediately following a phone conversation. Taxpayers usually receive prior notification of IRS enforcement action involving IRS tax liens or levies
If you get a call you believe to be a part of this scam, the IRS urges you call 1-800-366-4484 to report the incident.
For more information on phone scams and how to avoid being defrauded, visit irs.gov.
True Belgian Waffles Recipe
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 Eggland’s Best Eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Georgia Peach Pie
- 2 2/3 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
- 1/2 cup ice water
- 8 large, ripe but firm peaches (3 1/2 pounds)
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
- Bourbon Whipped Cream, for serving
- In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
- On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
- Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
- Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
- Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.
MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.
Cable Car Cocktail
The Cable Car is an excellent rum drink which was created by Tony Abou-Ganim, the “Modern Mixologist.” It involves Captain Morgan spiced rum and orange curacao, of which the original recipe calls for Marie Bizard.
Also, in Abou-Ganim’s recipe is a fresh lemon sour which is made by mixing 1 part simple syrup with 2 parts fresh lemon juice. A prepared sour mix will work, but his suggestion is strongly preferred.
The name Cable Car was inspired by the tracks near the Starlight Room in San Fransisco where he first created with cocktail.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- Rim a chilled cocktail glass with sugar.
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into the prepared glass.
- Garnish with an orange peel spiral.
“Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.”
Original recipe makes 1 serving
1 large marshmallow
1 graham cracker
1 (1.5 ounce) bar chocolate candy bar
- Heat the marshmallow over an open flame until it begins to brown and melt.
- Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.
Happy National Root Beer Float Day
1 pint vanilla bean ice cream
2 quarts root beer
Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!
Researchers from The University of Nottingham filled a container with hydrochloric acid solution, a chemical found in our stomachs that aids in the digestive process, and dipped a burger in it for 3 and 1/2 hours.
The results were grimy, as the burger turned into a black sludge. Hydrochloric acid breaks down food in the early stages of digestion, so that means one of the first things that McDonald’s cheeseburger does when hitting your stomach is turn into goop. Now, someone try this with a kale salad and get back to us.
Credit: Food Beast
WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK
21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.
Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”
These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.
Can’t wait til next year!!!
TOP (TRES ORIGINAL PRODUCTIONS)
CONTACT TRE @Facebook
Paccheri and Cheese with Peas and Mint
- 1/4 cup (1/2 stick) unsalted butter plus more for pan
- 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup shredded Fontina cheese
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 pound paccheri rigati or rigatoni
- 1 cup shelled fresh or frozen peas
- 2 cups coarsely chopped arugula
- 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 cup plus 2 tablespoons coarsely chopped fresh mint
- 1 cup ricotta (about 9 ounces)
- 1/2 teaspoon finely grated lemon zest
Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.
Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.
Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.