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Below are the 20 most recent journal entries recorded in It's so blue's LiveJournal:

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Saturday, November 7th, 2009
3:10 pm
Wednesday, April 15th, 2009
12:05 am
Monday, December 29th, 2008
10:14 pm
Wednesday, November 5th, 2008
3:47 am
Chinaman!! He's Hilarious & He Rocks!!!

Being the Rockstar that he is! 


More VideosCollapse )

Chinaman is one of my favorite comedians out there! He is hilarious, has origional material, and always improves! Oh, and he';s damn Sexy! hehe If you want to know more about him and/or his material check out his website at mesofunny.com and his myspace at http://www.myspace.com/kidwok !!!

Support a Ninja! Repost this bulletin and/or put it in your blog!

PS. He tours! Go see his shows!

Current Mood: amused
Tuesday, July 8th, 2008
8:07 pm
Farmer's Market Shopping Tips

Why should you shop at a local farmer's market? Consider, how certain produce taste so much better at particular months of the year. The main reason is because of the fresh produce that has just been picked and become available. Professional cooks and chefs understand that if they shop at the farmer's markets, that it will really improve the quality of their food and result in yield better cooking results.

Here, below are a few more suggestions on how to buy fresh food at a farmer's market.

Take A Look At the Best Markets

You will want to start by finding the best nearby markets. The time to look in the markets is when spring begins. That is when they will feature the best local produce. During the time that the various foods become available, is when you can find them shown in the markets. As spring begins, there are many tasty, items used by chefs like spring greens, asparagus, and strawberries.

Have you ever seen a pumpkin patch? They are a form of squash, offered in an open market area and sold fresh every Fall. During this season, farmer's markets may have the other kinds of squash as well. Acorn, butternut, yellow and zucchini squash are robust in flavor and add a festive look to any dish. Besides carving pumpkins, you can expand your cooking recipes to introduce several varieties of squash by themselves or combined with other foods.

Regional Specialty

The freshest local specialties are a treasure to relish that are cooked in the local produce markets. Various regions and even towns often have seasonal festivals for different fresh harvests. As they become available, these foods are used for the main ingredients of the local cuisine. If you become knowledgeable about the local produce and cuisine this could really add quite a lot to your cooking venue.

Why not check out the local cuisine in your area? The farmer's market closest to you will have the tastiest food available at its peak quality. For instance, you can shop for tomatoes during the summer months and make fresh tomato sauce for many of your recipes. Or, if you would rather keep the oven off during the hot season, you can still serve some of the best sandwiches with fresh tomato slices.

A Place To Inspire You

A nearby farmer's market is a fantastic place to go, in case you are needing a little inspiration for your cooking. By surveying all the fresh food, you will find delightful foods to cook and maybe mix for a new flavor. Why not get the fresh strawberries in the spring and serve fresh strawberries and cream for breakfast? The best chefs let the fresh harvests of the season tell them what to cook. They apply this technique continuously as the seasons go by.

Shopping for the fresh local produce can really enhance your cooking and give you a lot of satisfaction in the rave reviews that you will likely receive. The Internet is a good way to find help with a copy of an ebook that includes everything you ever wanted to know about cooking and were afraid to ask.

About the Author: Tom Straub is an accomplished writer and webmaster of the Best Cooking Light web site, where you can read about outdoor cooking and many other cooking topics.

More and more - hardees
Friday, June 27th, 2008
1:07 am
An Easy Quick Recipe for Dinner Tonight-- Beef Stroganoff

It seems that when its time to cook dinner, easy quick recipe ideas are hard to find. The secret to getting dinner on the table fast is planning ahead and keeping an arsenal of easy quick recipe ideas for those busy days.

This easy quick recipe features a beef stroganoff that can be on the table in less than 20 minutes. Start the noodles first, because they take the longer to cook than this Stroganoff. You want to use a tender piece of beef, cut across the grain to make sure the meat is tender. You could also use a pound of ground beef instead of the minute steaks. Just brown the beef, then finish this easy quick recipe as directed.

Sour cream is traditional in this dish, but yogurt offers a lower fat option. The flavor will be a little tangy, but delicious. You could also use a fat free sour cream. Be sure to only warm the sauce after the sour cream or yogurt is added, boiling will separate the cream and the texture of the sauce will not be rich and creamy as it should be. This easy quick recipe is perfect on a busy night. Serve with hot buttered noodles and perhaps a salad or green vegetable.

Quick Beef Stroganoff

3 minute steaks, cut into 1/2 inch strips
2 Tablespoons oil
1 onion, sliced
1 clove garlic, crushed (optional)
1 can cream of mushroom soup
1 cup sour cream or plain yogurt
3 ounce can of mushrooms
2 Tablespoons catsup
2 teaspoons Worcestershire sauce

Brown the steak strips in the oil. Add the onion and garlic. Stir fry for 5 minutes until onion is translucent. Combine remaining ingredients, add to meat. Heat on low temperature until flavors blend. (Do not boil.) Serve this easy quick Beef Stroganoff over buttered noodles.

About the Author: Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. Easy Southern Cooking

Monday, June 23rd, 2008
8:07 pm
Healthy Snacks for Teenagers

Obesity is becoming an epidemic in America. This is especially true of our teenagers, who are leading a more sedentary life than every before. However, it doesn't have to be this way. We must teach our kids to live healthy lifestyles. It is very important that they lead an active lifestyle and fuel their bodies with healthy foods.

Below is a list of healthy snacks for teenagers.

Smoothie's are an excellent snack for children of all ages. Their easy to make and their packed with vitamins and nutrients to keep you energized.

Berry Delight Smoothie


1 cup of blackberries
1/2 cup of blueberries
1/2 cup of yogurt (low-fat or non-fat)
1/2 to 1 cup of crushed ice (depending upon how thick you want your smoothie)
2 teaspoons of honey

This delightful smoothie is a healthy snack for any time of day. Simply toss the ingredients into a blender and blend until you have reached the desired consistency.

In minutes you will have created a tast treat that is filled with antioxidants to help eliminate free radicals throughout the body and protein to help build strong muscles.

Peach Beach Smoothie


2 ripe peaches
1 mango
1/2 lemon
1 handful of seedless white grapes

This refreshing treat is quick and easy to create. First you will need to cut your fruit up into bite-size pieces. Then you simply throw it into a blender.
Pour in liquid last and blend until you have reached the desired consistency.

In minutes you will have created a tasty treat that is filled with Vitamin A to help support the immune system and Vitamin C to help eliminate free radicals in the body.

The grapes are also wonderful for cleansing the liver and aiding kidney function.

Dark grapes are also high in iron, making them good blood builders.

If you're looking for a healthy snack for your teenager that will give them instant energy and a blast of powerful nutrients, the Peach Beach Smoothie is a perfect fit.

Homemade Trail Mix:

If you are looking for a healthy snack while you're on the go, homemade trail mix may be the perfect answer.

You can premake sacks of trail mix at home and pack them in the car or even at work. Simply combine almonds, raisins, dried fruit combinations, and a few chocolate chips and you instantly have a healthy snack.

About the Author: Kim Roach is the fitness reporter at HealthyEveryDay.com, where you can find additional healthy snacks for teenagers, nutrition articles and high protein foods .

Ask me - best recipes: amaretto peach cheesecake
10:07 am
What is Organic and Fairtrade Olive Oil for Cooking?

Organic olives are used in the production and many people say that the taste is superior to non organic olive oil. Olives are typically grown in the Mediterranean, with its hot dry summers and cool winters it is the ideal habitat of the olive tree. Olive oil is the oil obtained from the fruit of the olive tree in a mechanical manner. The liquid is pressed out of the olives.

Organic olive oils are often picked and crushed by large stone rollers without the use of any mechanical machinery or unnatural processes. Expensive virgin oil is sometimes labelled in a way that you can trace exactly where the oil has come from. The bottle and tin can be numbered and this enables the buyer to identify from which trees the olive oil of each individual container came from.

As well as organic oil, fairtrade oil is increasingly available. The Fairtrade principal involves democratic organisation where producers have maximum control over their land and are often formed into co-operatives. Trade Unions are allowed, no child labour is used in the production and a decent wage is paid to the workers that pick the olives and produce the oil. The Fairtrade Mark means that a social premium is paid on the product which doesnt go to the individuals, it goes to the organisation or communities for development projects such as health, education and sanitation.

One producer of Fairtrade Organic Olive Oil is Zaytoun

Zaytoun is the UKs first volunteer non-profit project to import fair trade palestinian organic olive oil to the UK.

The oil is imported from farmers worse hit by the current political crisis in Palestine.

The agricultural economy, which is one of the major arteries of the Palestinian economy, has been significantly damaged due to the continuing conflict with Isreal.

65% of Palestinian families live in rural areas and are connected to agriculture in some form.

Rural livelihoods have been desimated through the confiscation of land, uprooting of trees, controlling of water sources, denying access to land and the lack of access to markets in Isreal and abroad.

Zaytoun attempts to seek a practical means of assisting the Palestinian People by providing consumers with something we use at least once a week, cooking oil!

Did you know that you can also buy olive based beauty care products such as soap? Olives have long since been known to hold the secret of youthful vitality.

Buy Zaytoun Fairtrade oil at zaytoun.org/

Find other organic and fairtrade cooking and beauty products on the authors websites.

About the Author: Davinos Greeno works for the organic and ethical directory that lists 100s of Organic and Ethical Companies and we also have Organic Articles for you to read or publish.

Goog page about best recipes: rum raisin cheesecake
Friday, June 20th, 2008
4:07 am
the principles of scientific cookery.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.

It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.

Methods of cooking.

Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion.

The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.

Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.

Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point.

Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

About the Author: John Ugoshowa. For more information about cooking see the cooking section of The Free Ad Forum at: .thefreeadforum.com/infowizards/CAT/Cooking_81_1.html

Luck link gourmet coffee beans - a brief overview
Monday, June 9th, 2008
6:07 am
Making Espresso Drinks - Choosing Espresso Coffee Beans

Bins of coffee beans stretch out in seemingly endless rows. The grinder has too many settings and you are not sure of the difference between a French roast and an Italian one. How do you know which beans make the best espresso?

It is best to start with the basics. Cappuccinos and lattes are variations on espresso. They differ only in their ratio of espresso to steamed milk. Neither requires its own separate kind of bean.

The inexperienced shopper could easily be fooled into thinking that there are countless assortments of beans to chose from and be overwhelmed. Sometimes, unscrupulous marketers with take advantage of this common myth so they seem to have a larger inventory. In reality, there are only two types of beans available commercially: Arabica and Robusta.

Arabica comes from a minimum altitude of 2,400 feet, and is usually found in eastern Africa and Central and South America. It has a slightly acidic, but smooth, taste. Robusta is found in Southeast Asia, central Africa and Latin America. It grows in lower altitudes and is know for its less subtle, more accosting flavor.

All roasters subscribe to their own methods and beliefs about roasting, but in the basic process the green, raw coffee bean is exposed to temperatures of 480 degrees Fahrenheit or higher, usually for seven to 12 minutes. The heat tampers with the natural acidity and bitterness of the bean. The longer the roasting time, the more bitter and the less acidic the beans become.

Everyone thinks their way is the best, but no matter what anyone tells you, there is not just one right way to roast or grind coffee beans for espresso. As a matter of fact, espresso generally is not even made from one kind of bean, but from a blend of beans of all different colors and grinds. While it has not been scientifically documented, it has been noticed that blend preference tends to vary by geographic location. For example, in northern Italy, their preferred espresso roast tends to be medium, while California leans toward the darker, French roast.

You probably will not find the freshest beans in any supermarket, and that goes double for pre ground coffee. Your best bet is to pay close attention to the expiration date on the package. You will have better luck at a coffee house, especially one that roasts in house. The fastest selling bean will need to be roasted more often, so it is sure to be fresher. Grinding just enough of your own freshly roasted beans to brew a cup is the best way to the freshest coffee possible.

Though it is a great place to start, high quality beans do not guarantee the best espresso. Time lapses in the roasting-grinding-brewing process, the condition of the equipment and the quality of the water are also important factors. The debate over what makes the best espresso will likely be eternal, but no one knows better than your taste buds.

About the Author: Read more coffee articles by Cory Willins at The Coffee Site - Coffee Resources. Cory is a regular contributor of coffee articles.

Lool here! weight loss with avocado, walnuts and crispy bacon
Saturday, December 8th, 2007
5:30 am
I entered that LJ Contest only to find out that it was already over. I'm sharing it anyways.
 What Do You Have To Say? - What A Character

Write about a literary character who changed you in some way.


<input ... > View other answers


Anne Rice's character Akasha was an anctient vampire.  She was so old yet so inexperienced with the new world. You couldn't help but fall inlove with her beauty, simplicity, and passions.  She was doomed the very moment she fell for that young blonde vampire we all know as Lestat. Throughout the book, Queen of the Damned, she is the known as the mother of all vampires. Futher on, she will prove that the age of a person doesn't always determine their intelligence or fidelity.

The character was written in such an addictive way that I started to fall for the actress who presented Akasha on the big screen. When the actress sadly passed away from a fatal plane crash, I was struck with such grief, that I cried for an entire day. I was stunned by my reaction. I had not realized my tears were even capable of surpassing the final chapters in the written character's life much less have the actress who starred as her effect me.

This realization caused an epiphany to arise. Reading can develope another form of reality and from that reality there lies a powerful connection to the tangible one. Simply put, I can say I may react a certain way in a future event but until the event truly happens, I cannot be completely sure. That also means that life is more fragile than I ever imagined. Every reaction has a chain reaction and even the results may very depending upon luck, miscalculations, and other coinciding sequences.

My reaction to that acrtess'/character's death was just as effective as any grief I have suffered from a true loved one's passing. I unknowningly believed, in my subconsious mind, that the world Anne Rice had created was real, Thus creating a breach into the reality I once thought was impenetrable.  Reality is truly what you make of it.

Akasha still lives in my heart to this day.

~Victoria K.

Current Mood: blah
Friday, November 2nd, 2007
9:39 am
Wednesday, October 3rd, 2007
5:21 pm
This will make you happy! You DON'T have to pay INCOME TAX!! THERE IS NO LAW!!

NO MORE INCOME TAX! Plus, more about fraud and things you may not yet understand.


This is a link to a documentary done by Aaron Russo who resently died of Cancer. He will introduce himself shortly during the beginning of the film.

If the link does not work.. try copying it and pasting it into the address bar.

PS. I had a lot of questions, before I even watched the video, about our government, taxes, and laws...most of them were answered or brought some clearity throughout the film!


Current Mood: awake
Monday, March 26th, 2007
8:43 pm
its over b4 it began...
im tOo yOung to fEel thiS waY..
i dont deserve this!!

puro disappointment
lng nmn yan sakin eh...
sa lht ng relationship ko?
parating my word na " PERO "
>i like him, he likes me.. PERO ayaw nla..
>i like him PERO hnd xa sure s srili nya..
>we like each other PERO we cnt be 2geder kasi my gf xa..
>he loves me,i love him PERO cnasaktan nya ko physically
xe nasse2los daw xa...
and ngayon...
> i like this guy and he said he like me 2..
PERO parang na misunderstood ko lng yun...

ayoko na!!!!!!!!!

* how do i say gOodbye to someone i never really had?!
and why do i miss someone i was never really with?

Current Mood: indescribable
Saturday, February 3rd, 2007
8:44 pm
i learn something new today...

maybe "deviantbreed" is right...
i should get on with my life,
besides its been three months...

i just made a community...


that community is for everybody..
see you there!

Current Mood: working
Friday, February 2nd, 2007
9:26 pm
i need help
hi... im NeW hEre in Ur cOMmunitY anD livEJournAL as weLl... by thE way.. im iza,16...

i need yOur adVice..
tO begin with,
im juSt moVed hEre in US 3 months aGo,
and miSs Home SO baD...
i reaLly miss my friends,
i nEver FOrget tO send thEM A meSsaGe
For at least onCE a Week
bUt thE PrObLem iS thEy onLy
sEnd mE msG twice or once a month...
that's unfair!.. isnt it??
am i not important to them??!!
wHat shoulD i dO??

it seems like they fOrgOt our more than 6 yrs of friendship...

leave a commeNt...

Current Mood: disappointed
Tuesday, November 21st, 2006
6:17 pm

Have you ever been fooled like me?
Gotten told so many lies
So blind you couldnt see
The hidden secrets in his eyes
You trusted his every word
Because You wanted to believe
Those three words you heard
Was not you being decieved
People told you it was wrong
But you turned them all away
You thought your love was strong
When really it was frayed
Next thing that you know
Youre in so deep, youre drowning
Your awareness rapidly grows
And you hear the disaster sounding
You think youll die of heart break
That the tears will never end
You cant believe it was all fake
All you can do is wait for it to mend.

Current Mood: disappointed
6:14 pm
heavans gates wont open up for me
Have you ever felt confused? Have you ever felt completely alone? Have you ever questioned your own sanity? I lie in bed at night and listen to the same song over and over. I think all through the night, and sometimes listening to myself think makes me do just that. Thats how its been lately. And for those of you who know what happened, you know the shit Im going through right now, 'cause it was the same then. Lately, Ive had no hope. No hope for anything. I look in the mirror and see nothing but a hideous creature looking back at me. Someone whos never good enough. Shes good enough for most people around her, But never good enough for herself. I stare into a mirror for hours, and see nothing but the tears running down my face. The streaks of eyeliner running down my cheek. I dont know who I am anymore. I dont know why I dont know. I just know that I dont know. I dont know who I am . . . Have you ever not known who you are? I feel sos lost and so alone and so empty and theres not a single thing anyone can do to stop it. Why does it seem like Im meant to live a miserable life? Why is it that I dont know why Im so sad? Why is it I was born the way I was? Fucked up and selfish, greedy and malicious, The thoughts that go through my head suprise me sometimes. People tell me Im a great person. But sometimes I think things that make me suspect otherwise. I keep thinking theres somewhere out there where everything is perfect. An alternate universe where everything is perfect. More along the lines I keep hoping theres somewhere out there . . . where everything is perfect . . . I had perfect once ya know. It was perfect to me, but to everyone else I was digging myself into the ground. Yeah thats right. Tjose two weeks were perfect. Ill never be able to describe why I think it was perfect. Ive been asked so many times by so many people "Why was it perfect?" And Ive never been able to answer. The love between me and him, no matter what anyone else can believe or say about the relationship, was something I had never felt before in my life. He got to my heart on the deepest level. Anyways, so life now feels like life after him. Miserable. Alone. Gloomy. Dark. Dangerous. Nothing to do. No where to run. No-one to talk to. Ill never understand my self. I think the one goal in life I have that means the most, is to understand myself. People try to understand me, I try to tell them they never will. If I cant understand myself, how could anyone else?

Current Mood: depressed
Thursday, October 19th, 2006
9:10 am
i dont think i can get over my fiance`s death, ever.

but we only knew each other for around 9 months& yet it felt as if we knew each other our whole lives.

since we were still together when he passed& we eventually wanted to be together forever, i've secretly decided in solvency& hopefully one day we can.
(the sad thing is i really am agnostic yet i believe in the spirtual world as in ghosts)

it was a long distance relationship so it's almost as if we just havent seen each other in 3 months.

i lost my virginity to him.

& i do not think i can ever find a connection as passionate
Tuesday, September 26th, 2006
10:21 pm
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