Arnold Schwarzenegger shows off his million dollar car to Sylvester Stallone


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The 5 Rules of Commenting (BLW Contributor)


Canary in the coalmine


In an effort to curb the trend of removing comments from blogs, here are a few tips on comment leaving to share with your readers.

I know that you all are busy and deterred from commenting because of:

  • Multiple mediums. If you just posted a twitter feed, a Facebook update, and responded to some texts to organize the evening outings or after-school events, you certainly don’t have the time to read an entire blog (or news article *ahem*), let alone the time to formulate a thoughtful response.
  • Fear. We’ve all heard all the horror stories about employees getting fired for posting negative statements about their job or customers. Or of those people that get caught up in a tit-for-tat argument that goes viral and ends up following you for the rest of your internet ‘life’. In fact, we teach our kids now the maxim that “when it’s on the internet…

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Seared Pork Tenderloin with Apples and Broccoli Recipe



1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
 2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme


In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.

Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.

Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.

Serve dish garnished with fresh thyme leaves!

Credit: Bev Cooks

Amy Schumer Fans Leave Show After She Blasts Trump – Would you leave? Was she in the wrong?


Amy Schumer — Booed by Donald Trump Fans at Tampa Show

Amy disses TRUMP, brings supporter on stage, gets booed and Fans leave.

 Would you leave? Was she in the wrong? Were the fans wrong for leaving?

Finding hope in rock bottom (BLW Contributor)


Bare Naked in Public


I walk into the first grade classroom of my newest teacher, her first year. A black line drawing of a turtle, its shell a patchwork of random designs and doodles, is projected on the large screen. Excited and smiling, she skips toward me and beams; It’s a directed art lesson. Across the classroom every desk top is covered with large white art paper. Each sheet an interpretation, every child’s personality reflected in freehand design. Small tight curlicues, large circles and patterned squiggles, tiny turtles drawn hugging the bottom edge of the page and large bold turtles filling the paper, corner to corner. As I crouch between the desks, commenting on their little masterpieces, I am peppered with requests, look at mine, did you see my turtle, do you like it?, I’m an artist too. I happily and sincerely shower them with praise. They smile knowing I am…

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Chocolate Cupcake Day!!!! – Quick Double Chocolate Cupcakes Recipe





1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe

1/2 cup vegetable oil

3 eggs

1 cup mini semisweet chocolate chips

2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color

Cupcake Toppings:

Licorice whips

Crushed peppermint candies

Crushed lemon drops

Multicolored jimmies or nonpareils

Mini white and dark chocolate chips

Small chocolate candies

Colored decorating sugars

Cereals such as corn pops, fruit rings or graham cracker cereal squares

White Faux Buttercream:

3 sticks (12 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar

3 tablespoons whole milk, at room temperature

2 teaspoons vanilla extract

Food coloring, such as yellow, blue and red, or your favorite, if desired

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Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.

When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.

In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).

Yield: about 8 cups, enough for at least 6 dozen cupcakes

Prep Time: 10 minutes

Ease of preparation: easy

Is Organic Food Worse For You? (Science is Awesome)


The Truth Hurts – You need to wake up


Image result for 500 days of summer some people are meant

Image result for 500 days of summer what i was never sure of with you

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Motherhood (BLW Contributor)

Far away in the woods
There lived a lioness
She was wild and fierce
Terrifying and scary
The queen of jungle!
All and one bowed to her
And would get out of way
Whenever she went out.

She was a mother too.
Soft and loving
Caring and affectionate
She played with her cubs.
She milk fed them
But now they were growing.
She needed to feed them more
So she killed.
She needed to feed their father
So she hunted.
After all, the father
Took care of her kids.
What ever was left
She ate herself,
She, too, had to survive.

In the same forest
There lived a goat too.
She was not wild
And she was not fierce
Nor was she the queen of jungle.
She was a common citizen
Or, a subject
To the royal family.
But, she too was a mother,
She too breast fed her…

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Happy Pasta Day!!! – Loaded Chicken Carbonara





6 slices bacon, chopped

1 1/2 pounds skinless, boneless chicken breast halves

salt and ground black pepper to taste
3 cloves garlic
1 teaspoon ground black pepper
1/2 cup white wine
1 1/2 cups grated Parmesan cheese
3 large eggs
1 gallon water
1 pound spaghetti
2 cups frozen peas


  • PREP
   20 mins
  • COOK
   45 mins
  • READY IN  
1 hr 10 mins


  • Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
  • Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
  • Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
  • Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
  • Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

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