Happy Unofficial Pancake Day!!! – Bacon Pancakes w/ Maple-Peanut Butter Syrup

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BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.  

INGREDIENTS

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

2 -cups Original Bisquick™ mix

3/4 -cup milk

1/4 – cup maple-flavored syrup

2 – eggs

1/2 – cup real bacon pieces (from 3-oz package)

DIRECTIONS

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

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Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

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In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

4
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

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Motivation Monday – Find Joy in the impossible (RIP Arnold Palmer)

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Image result for arnold palmer The most rewarding things you do in life are often the ones that look like they cannot be done.

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Movie Review – The Magnificent Seven (2016)

Bookshelf Battle

Guns. Horses. A town in trouble. White hats and black hats.

BQB here with a review of The Magnificent Seven.

So yesterday I railed against Hollywood reboots and now I’m going to be a hypocrite and tell you that I really enjoyed this remake of The Magnificent Seven (1960) starring Yul Brynner (dead), Charles Bronson (so dead), Steve McQueen (a badass even in death), Brad Dexter (also dead), James Coburn (totally dead), Horst Buchholz (the German James Dean who, like the American James Dean, is dead,) and Robert Vaughn (still alive, huzzah!)

Admittedly, I never saw the original, so the new version was new to me, which just goes to show that reboots are always new to someone and when the inevitable Back to the Future reboot comes out and some dumb kid asks, “There was an original BTTF?” then I will know my time has run out and it…

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Who’s ready for Autumn? – Sonnet 73 by William Shakespeare

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Autumn

That time of year thou mayst in me behold


When yellow leaves, or none, or few, do hang


Upon those boughs which shake against the cold,


Bare ruined choirs, where late the sweet birds sang.


In me thou see’st the twilight of such day


As after sunset fadeth in the west;


Which by and by black night doth take away,


Death’s second self, that seals up all in rest.


In me thou see’st the glowing of such fire,


That on the ashes of his youth doth lie,


As the deathbed whereon it must expire,


Consumed with that which it was nourished by.
  

This thou perceiv’st, which makes thy love more strong,
  

To love that well which thou must leave ere long.

RYAN FU

Unknown

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Artsy Fartsy – A Wooden Path in Autumn by Hans Anderson Brendekilde (We Love the Seasons!!!)

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Hans Christian Andersen Brendekilde (7 April 1857 in Brændekilde at Odense – 30 March 1942 in Jyllinge) was a Danish painter.

Brendekilde was trained stonemason’s apprentice, became models and later admitted to the Academy. Here he met L.A. Ring, who also came from the village environment. In his debut work from the village from 1882 was just the village environment theme. Later, he also social realism | social-realist works such as worn out from 1889, depicting a farm laborer who is collapsed on the field.

Brendekilde reached later that very idyllic rural life. As his images of the grandmother who looks at children playing in the garden.

HANS ANDERSON BRENDEKILDE A WOODED PATH IN AUTUMN 27×20 [KITCHEN]

Tasty Vegan – Spicy Roasted Ratatouille with Spaghetti

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Spicy roasted ratatouille spaghetti recipe - cookieandkate.com

INGREDIENTS
  • 2 pints cherry or grape tomatoes
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes
  • ½ pound (8 ounces) whole grain spaghetti
  • Freshly grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme (optional) 
INSTRUCTIONS
  1. Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
  2. In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
  3. On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
  4. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
  5. After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
  6. Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce. 
  7. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Credit: Cookie & Kate

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Train, Eat, Rest & Repeat – Benefits of Squats

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  1. Builds Muscle in Your Entire BodySquats obviously help to build your leg muscles (including your quadriceps, hamstrings, and calves), but they also create an anabolic environment, which promotes body-wide muscle building.In fact, when done properly, squats are so intense that they trigger the release of testosterone and human growth hormone in your body, which are vital for muscle growth and will also help to improve muscle mass when you train other areas of your body aside from your legs.So squats can actually help you improve both your upper and lower body strength.
  2. Functional Exercise Makes Real-Life Activities EasierFunctional exercises are those that help your body to perform real-life activities, as opposed to simply being able to operate pieces of gym equipment. Squats are one of the best functional exercises out there, as humans have been squatting since the hunter-gatherer days. When you perform squats, you build muscle and help your muscles work more efficiently, as well as promote mobility and balance. All of these benefits translate into your body moving more efficiently in the real world too.
  3. Burn More FatOne of the most time-efficient ways to burn more calories is actually to gain more muscle! For every pound of additional muscle you gain, your body will burn an additional 50-70 calories per day. So, if you gain 10 pounds of muscle, you will automatically burn 500-700 more calories per day than you did before.
  4. Maintain Mobility and BalanceStrong legs are crucial for staying mobile as you get older, and squats are phenomenal for increasing leg strength. They also work out your core, stabilizing muscles, which will help you to maintain balance, while also improving the communication between your brain and your muscle groups, which helps prevent falls – which is incidentally the #1 way to prevent bone fractures versus consuming mega-dose calcium supplements and bone drugs.
  5. Prevent InjuriesMost athletic injuries involve weak stabilizer muscles, ligaments and connective tissues, which squats help strengthen. They also help prevent injury by improving your flexibility (squats improve the range of motion in your ankles and hips) and balance, as noted above.
  6. Boost Your Sports Performance — Jump Higher and Run FasterWhether you’re a weekend warrior or a mom who chases after a toddler, you’ll be interested to know that studies have linked squatting strength with athletic ability.1 Specifically, squatting helped athletes run faster and jump higher, which is why this exercise is part of virtually every professional athlete’s training program.
  7. Tone Your Backside, Abs and Entire BodyFew exercises work as many muscles as the squat, so it’s an excellent multi-purpose activity useful for toning and tightening your behind, abs, and, of course, your legs. Furthermore, squats build your muscles, and these muscles participate in the regulation of glucose and lipid metabolism and insulin sensitivity, helping to protect you against obesity, diabetes and cardiovascular disease.
  8. Help with Waste RemovalSquats improve the pumping of body fluids, aiding in removal of waste and delivery of nutrition to all tissues, including organs and glands. They’re also useful for improved movement of feces through your colon and more regular bowel movements.

Credit: Fitness Mercola


Pink Queen

Arsty Fartsy – Sean Yoro aka Hula (Women in Water Murals)

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Artist Sean Yoro (aka Hula), paints murals while floating on the waves, placing his works just above sea level. The murals, all portraits of women, have a hyperrealistic quality that appear as if each is existing just above the tide. Due to the works’ position above the water they reflect perfectly into the waves, the image extending out far from the painted surface.

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The NYC-based artist paddles out to paint the murals, balancing his acrylic paint on his board all the while. Hula grew up on the island of Oahu, where he spent most of his days in the ocean. Although he grew up dabbling in graffiti, watercolor, and tattoo art, he didn’t take his work seriously until he began to paint the the human body when he was 21. Hula also uses cracked surfboards as a surface to paint his female portraits, more of which you can see on his Instagram, @the_hula. (via Street Art News)

Credit: This is Colossal 

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Happy National Cheeseburger day!!!

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Image result for homer simpson cheeseburger
America’s favorite sandwich is honored on September 18th with a slice of cheese.  It’s National Cheeseburger day!

There are many theories to the beginning of the cheeseburger dating back to the 1920s.  One story suggests that Lionel Sternberger is reputed to have invented the cheeseburger in 1926 while working at his father’s Pasadena, California sandwich shop, The Rite Spot.  During an experiment, he dropped a slice of American cheese on a sizzling hamburger.

There are other claims of the invention of the cheeseburger:

  • A cheeseburger appeared on a 1928 menu at O’Dell’s, a Los Angeles restaurant, which listed a cheeseburger, smothered with chili, for 25 cents.
  • Kaelin’s Restaurant – Louisville, Kentucky says it invented the cheeseburger in 1934.
  • Denver, Colorado – 1935 – A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In.
  • According to its archives, Gus Belt, founder of Steak n’ Shake, applied for a trademark on the word “cheeseburger” in the 1930s.

Credit: National Calendar

Family Guy – Ordering a Cheeseburger

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Happy Linguine Day!!! – Linguine with Shrimp Scampi

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IG0511_linguine-with-shrimp-scampi_s4x3.jpg.rend.sni12col.landscape

Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes

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Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Credit: Food Network