Happy National Corned Beef Hash Day!!! – Homestyle Corned Beef Hash

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HOMESTYLE CORNED BEEF HASH

Ingredients

  • 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green pepper, seeds and ribs removed, diced
  • 1 large garlic clove, minced
  • 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
  • Salt and pepper to taste

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Directions

  • Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
  • In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.

Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.

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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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Are you really Sorry? – Reasons why people will Never Apologize


For non-apologists, saying “I’m sorry” carries psychological ramifications that run far deeper than the words themselves imply; it elicits fundamental fears (either conscious or unconscious) they desperately want to avoid:

  • Admissions of wrong doing are incredibly threatening for non-apologists because they have trouble separating their actions from their character. If they did something bad, they must be bad people; if they were neglectful, they must be fundamentally selfish and uncaring; if they were wrong, they must be ignorant or stupid, etc. Therefore, apologies represent a major threat to their basic sense of identity and self-esteem.
  • Apologizing might open the door to guilt for most of us, but for non-apologists, it can open the door instead to shame. While guilt makes us feel bad about our actions, shame makes them feel bad about their selves—who they are—which makes shame a far more toxic emotion than guilt.
  • While most of us consider apologies as opportunities to resolve interpersonal conflict, non-apologists may fear their apology will only open the floodgates to further accusations and conflict. Once they admit to one wrongdoing, surely the other person will pounce on the opportunity to pile on all the previous offenses for which they refused to apologize as well.
  • Non-apologists fear that by apologizing, they would assume full responsibility and relieve the other party of any culpability—if arguing with a spouse, for example, they might fear an apology would exempt the spouse from taking any blame for a disagreement, despite the fact that each member of a couple has at least some responsibility in most arguments.

By refusing to apologize, non-apologists are trying to manage their emotions. They are often comfortable with anger, irritability, and emotional distance, and experience emotional closeness and vulnerability to be extremely threatening. They fear that lowering their guard even slightly will make their psychological defenses crumble and open the floodgates to a well of sadness and despair that will pour out of them, leaving them powerless to stop it. They might be correct. However, they are incorrect in assuming that exhibiting these deep and pent-up emotions (as long as they get support, love, and caring when they do—which fortunately, is often the case), will be traumatic and damaging. Opening up in such a way is often incredibly therapeutic and empowering, and it can lead them to experience far deeper emotional closeness and trust toward the other person, significantly deepening their relationship satisfaction.

Credit: Psychology Today

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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]

Wisdom Wednesdays – Fear is the enemy & Do what you love to do

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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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The Truth Hurts – You are a Slave (Knowledge vs Ignorance)

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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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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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