Poetry & Art – The Climb

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NASA probe close to exploring Pluto – What do you think we will find on Pluto? Maybe, other life forms?

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An artist’s impression of NASA’s New Horizons spacecraft encountering Pluto and its largest moon

The New Horizons probe blasted off from Florida in January 2006 for a 3-billion-mile (5-billion-km) journey to the Kuiper Belt region of the solar system located beyond Neptune.

During that time, Pluto once known as the ninth planet in the solar system, was demoted to dwarf planet status after the discovery of similar icy bodies in eccentric, distant orbits around the sun.

New Horizons will pass about 7,750 miles(12,500 km) from Pluto’s surface on July 14.

With a diameter of just 1,430 miles (2,302 km) – roughly two-thirds the size of Earth’s moon – Pluto still looks like a bright dot in color images released by NASA on Tuesday.

For now, the pictures have more value to engineers than scientists. They are serving as a road map for control teams to tweak New Horizon’s approach.

The spacecraft does not have the fuel for a braking burn to put itself into orbit around Pluto. Rather, like the Voyager explorations in the late 1970s and 1980s, New Horizons will make its observations on the fly.

What do you think we will find on Pluto? Maybe other life forms or maybe a planet made out of Bacon…hmmm Bacon.

Credit: Reuters

Day of the Mushroom – Fettuccine in Creamy Mushroom and Sage Sauce Recipe

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Ingredients

8 ounces spinach fettuccine pasta

  • 
1 tablespoon extra virgin olive oil
  • 
1 shallot, chopped
  • 
1 clove garlic, chopped
  • 
4 ounces chopped fresh oyster mushrooms
  • 
1/2 cup heavy cream
  • 
1 tablespoon chopped fresh sage
  • 
salt and pepper to taste

 PREP
10 mins

  • COOK
20 mins
  • READY IN
30 mins

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Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened. Toss sauce with cooked fettucine, and season with salt and pepper to serve.

Credit: All Recipes

Thankful Thursdays – Read then Stop your Complaining (Repost)

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Time’s 100 Most Influential People in the World – Who had the greatest influence in your life?

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Time magazine unveiled its 12th annualTime 100 Most Influential People in the Worldissue on Thursday, which once again features figures ranging from politicians to pop culture icons, from North Korean dictator Kim Jong-un to Kanye West.

Five prominent people made the separate covers: Kanye West, Misty Copeland, Bradley Cooper, Ruth Bader Ginsburg and Jorge Ramos.

The list takes into account those who have inspired others, positively or negatively, and each person on the list has a profile written about him or her by another notable figure. Entrepreneur and Tesla Motors CEO Elon Musk profiles West, Oprah Winfrey writes about producer and director Lee Daniels, presidential hopeful Rand Paul writes about billionaire brothers Charles and David Koch, basketball Hall of Famer Kareem Abdul Jabbar does the honors for NBA commissioner Adam Silver, and legendary actor Jack Nicholson profiles Lorne Michaels.

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President Barack Obama is on the list for the 10th time, the most of any of the honorees, followed by presidential hopeful Hillary Clinton making her eighth appearance. The list features 40 women, including education activist Malala Yousafzai, 17, who is the youngest person on the list for the third straight year. The oldest of this year’s honorees is 88-year-old Tunisian president Beji Caid Essebsi.

The TIME 100 issue goes on sale on Friday.

The most influential people, who had the biggest impact in my life are my parents because they taught me the value of self-worth and Bruce Lee, who caught me to Be Like Water.

Tell us who influenced you to be the person you are in your life?

National Eggs Benedict Day!!! – How do you like your Eggs Benedict?

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It’s National Eggs Benedict Day! Eggs Benedict is a breakfast dish made with two toasted English muffin halves topped with poached eggs, bacon or ham, and tangy Hollandaise sauce.

Many people claim that they invented Eggs Benedict. According to one story, in 1894 a Wall Street broker named Lemuel Benedict went to the Waldorf Hotel to find a cure for his hangover. At the hotel restaurant he ordered buttered toast, poached eggs, crisp bacon, and Hollandaise. The restaurant chef Oscar Tschirky loved the dish so much that he added it to the menu and named it after Mr. Benedict.

Another account comes from a man named Edward P. Montgomery. In 1967 he wrote a letter to The New York Times Magazine claiming that he’d discovered the true inventor of Eggs Benedict. Montgomery’s note contained a recipe created by Commodore E.C. Benedict before his death in 1920. Montgomery received the recipe from his mother who was an acquaintance of the Commodore.

Picture Credit: http://en.wikipedia.org

Credit: Punchbowl

The Losers by Ryan Fu

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The Losers

Get a real job!

Parasites

D-bags

leave them alone

you assholes!

You guys are scumbags. 

I don’t know how many times

I hear it in a day

before I start to believe

it’s my name.

 But I get it

this is nation of winners

we love our false heroes. 

We put our idols high in the sky

until they fall

then we all become Chicken Little. 

We discard those

who don’t meet our expectations

then turn our backs on them

like they were bastard children.

History gets written

by the victors

as the losers

fade away in the narrative.

The forgotten ones

still on the battlefield

condemned forever 

 to remember their failures.

Why is there even

a second place?

It’s first

or

nothing

because we all want to be loved.

RYAN FU

Unknown

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Wisdom Wednesdays – Enjoy the Journey

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Animals are Better than Humans – They are Better Healers

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National Glazed Spiral Ham Day!!! – Tangerine-Glazed Easter Ham With Baby Carrots

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Ingredients

1 (8 to 10-pound) smoked ham, bone-in, skin on

Kosher salt and freshly ground black pepper

1 bunch fresh sage leaves

1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed

2 cups tangerine juice

2 cups light brown sugar, packed

1 cup water

1/4 teaspoon whole cloves

2 cinnamon sticks

11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Credit: Food Network