by Jesse & Amanda with Pike in the Morning,posted May 17 2013 9:15AM
America's Big Beer Sale Happy Harry's Bottle Shops "America's Big Beer Sale" is on from May 16th thru May 29th! Over 300 different beer packages on sale!
by Jesse & Amanda with Pike in the Morning,posted May 10 2013 9:05AM
Mother's Day Fun
Brunch Cocktails:
Mimosa 75
Recipe courtesy of Alex Guarnaschelli
3 ounces Plymouth Gin
Grated Zest and juice of 2 lemons, plus 1 wedge for glasses
Grated Zest and juice of 2 tangerines
1 ½ tablespoons honey
1 ½ tablespoons sugar
1 750ml bottle of dry champagne/sparkling wine (chilled)
Combine the gin, lemon juice, tangerine juice and honey in a cocktail shaker; cover and shake.
Put the sugar on a small plate and sprinkle the lemons and tangerine zests on top. Rub the rims of 6 champagne glasses with lemon wedge, then gently roll in the zesty sugar.
Divide the gin-citrus mixture among 6 glasses and top with champagne.
Pomegranate Smoothie
Recipe courtesy of Sandra Lee
3 cups of ice
1 cup vanilla yogurt
2 cups Smirnoff Pomegranate Martini Ready to Drink
4 fresh raspberries, for garnish
To a blender, add the ice, yogurt and pomegranate martini. Blend until smooth. Pour into chilled martini glasses and garnish with raspberries.
Brunch Recipes:
Chocolate Waffles
Recipe courtesy Food Network Magazine
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
4 to 6 servings
Confectioners' sugar and/or berries, for topping (optional)
Directions
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.
Smoked Salmon and Cream Cheese Frittata
From Food Network Kitchens
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
Directions
Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Smoked Salmon and Cream Cheese Omelette with Green Onions
Whisk eggs and heavy cream together in a large mixing bowl.
Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
Slice crosswise into portions and serve.
by Jesse & Amanda with Pike in the Morning,posted May 10 2013 9:02AM
Mother's Day Fun
Brunch Cocktails:
Mimosa 75
Recipe courtesy of Alex Guarnaschelli
3 ounces Plymouth Gin
Grated Zest and juice of 2 lemons, plus 1 wedge for glasses
Grated Zest and juice of 2 tangerines
1 ½ tablespoons honey
1 ½ tablespoons sugar
1 750ml bottle of dry champagne/sparkling wine (chilled)
Combine the gin, lemon juice, tangerine juice and honey in a cocktail shaker; cover and shake.
Put the sugar on a small plate and sprinkle the lemons and tangerine zests on top. Rub the rims of 6 champagne glasses with lemon wedge, then gently roll in the zesty sugar.
Divide the gin-citrus mixture among 6 glasses and top with champagne.
Pomegranate Smoothie
Recipe courtesy of Sandra Lee
3 cups of ice
1 cup vanilla yogurt
2 cups Smirnoff Pomegranate Martini Ready to Drink
4 fresh raspberries, for garnish
To a blender, add the ice, yogurt and pomegranate martini. Blend until smooth. Pour into chilled martini glasses and garnish with raspberries.
Brunch Recipes:
Chocolate Waffles
Recipe courtesy Food Network Magazine
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
4 to 6 servings
Confectioners' sugar and/or berries, for topping (optional)
Directions
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.
Smoked Salmon and Cream Cheese Frittata
From Food Network Kitchens
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
Directions
Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Smoked Salmon and Cream Cheese Omelette with Green Onions
Whisk eggs and heavy cream together in a large mixing bowl.
Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
Slice crosswise into portions and serve.
by Jesse & Amanda with Pike in the Morning,posted May 8 2013 8:38AM
Where would the Founding Fathers stand on a right to bear pencils?
A second-grader was suspended from school for two days for pretending his pencil was a gun while playing with his friend in class Friday.
"It's an effort to try to get kids not to bring any form of violence into the classroom, even if it's violent play," school spokesperson Bethanne Bradshaw said.
During a game of make-believe, Christopher Marshall, 7, imagined he was a Marine like his father Paul Marshall, who thinks his kid was just being a typical boy. He and his wife Wendy Marshall said the Driver Elementary School in Suffolk, Va. is overreacting.
"I find it ridiculous that he cannot use his imagination and be a boy," Wendy Marshall told the Daily News. "When my son wants to pretend he's a Marine or a Navy pilot like his granddad or an auto mechanic like his other granddad, I don't think that should be an issue."
Bradshaw said that the school has a zero-tolerance policy for weapons. She thinks that a pencil can be considered a weapon if someone makes gun noises while pointing the weapon at another person in a threatening way.
Christopher said that he is sorry and will not pretend to play with guns in school any more. His parents were quick to point out that, according to the suspension note, Christopher stopped when the teacher told him to do so.
The other student, also 7, was suspended as well.
Paul Marshall understands that people feel uneasy about guns in schools considering the onslaught of recent school shootings but feels that Driver Elementary School failed to use common sense.
"It's gone too far. Enough is enough," he told local station Fox 43. "Where do we draw the line? A pencil - was it sharpened? Was it now? Is it a No. 2? I mean what's the big deal? He's just being a kid."
This is only the latest in a series of gun-play suspensions that have occurred since the shootings at Sandy Hook Elementary School shooting in Newtown, Conn.
by Jesse & Amanda with Pike in the Morning,posted May 3 2013 9:13AM
Kentucky Derby Fun
Drinks: Woodford Reserve Classic Mint Julip 2 ounces Woodford Reserve 1 ounce water 1 teaspoon sugar 4 srpigs fresh mint Muddle three sprigs of mint, sugar, and water in the bottom of a julep cup or highball glass. Fill glass with crushed ice. Add Woodford Reserve and stir. Dust fourth mint sprig with powedered sugar for garnish. Woodford Reserve Sweet Bourbon Punch 2 cups ice tea (unsweetened) 1 cup sugar 1 12 ounce can frozen orange juice 1 12 ounce can frozen lemonade 1 750ml bottle Woodford Reserve 7 cups water Mix all ingredients and chill. Makes one gallon. Grey Goose Oaks Lily
1 oz. GREY GOOSE® Vodka
1 oz. Sweet and Sour Mix
3 oz. Cranberry Juice
Splash of Triple Sec
The Offical Drink of the Kentucky Oaks
Once the ingredients are mixed, place the Grey Goose® Oaks Lily® in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.
If you want to make the drink truly official, pour the Lily into the official glass found here. The glass makes a nice party favor to your guests to take home.
Derby Appetizers: Brie Delight
Thinly glaze a round of brie cheese with Honeycup mustard, sprinkle with sliced almonds.
Bake in oven at 350F - 375F until cheese is runny and nuts slightly brown. (Approx. 5 minutes)
1 cup grated smoked Cheddar cheese, plus additional for garnish
Kosher salt, to taste
White pepper, to taste
1/2 red bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped
1 tablespoon chopped red onion
1 lime
1 cup Crispy Shoestring Potatoes (recipe follows)
Directions:
In a large pan of salted water, cook potatoes in 140ºF water for 20 minutes, then bring to a boil until potatoes are soft. Drain.
In a sauté pan over high heat, sauté onions and garlic in olive oil for 1 minute; add chipotle chiles and adobo sauce; lower heat to medium; continue cooking until onions are soft and translucent, 2 to 4 minutes.
Combine potatoes, stock or water, cream, cumin and coriander in large saucepan. Bring to gentle boil. Reduce heat to low; simmer 10 minutes. Turn off heat; let cool about 5 minutes.
Purée with immersion blender until smooth, gradually adding cheese. Season to taste with kosher salt and white pepper.
Prepare Crispy Shoestring Potatoes: Using a mandolin, cut potatoes into shoestrings. Pat dry. Deep-fry in 350ºF peanut oil until crisp, 1 1/2 to 2 minutes. Drain; set on paper towel. Sprinkle with salt; reserve.
In small bowl, mix together bell peppers, cilantro and onion. Squeeze lime over; mix in juice. Season to taste with salt.
Per portion: Garnish each bowl of soup with 1 to 2 tablespoons pepper mixture, 1 tablespoon cheese and 1/4 cup Crispy Shoestring Potatoes.
1 lb cooked, peeled and de-veined, tail-off shrimp, cut in half lengthwise
2 tablespoons sugar
¼ cup rice wine vinegar
½ teaspoon kosher salt
Place the sugar, vinegar and salt in a non-metallic bowl and stir until dissolved. Add the cucumber and stir to combine. Set the pickled cucumber aside.
Place the rice and water in a saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes. Remove from the heat and set aside, covered, for 10 minutes or until the rice is cooked. Place the vinegar, sugar and salt in a non-metallic bowl and stir until dissolved. Spread the hot rice over the base of a large, shallow non-metallic dish and sprinkle with the vinegar mixture. Gently fold the rice and vinegar together with a spatula until cool to the touch. Line a 8 X 10 cake pan with plastic wrap. Line the base of the pan with the shrimp. Spread the rice on top of the shrimp and evenly and firmly press down. Place a sheet of plastic wrap or non-stick baking paper on top of the rice and fold the plastic wrap up over the sides to enclose. Place a piece of cardboard on top and weigh down with cans. Refrigerate for 1 hour.
1/2 cup rice wine vinegar
¼ cup white soy sauce
2 tablespoons fish sauce
2 teaspoons freshly squeezed lime juice
1 tablespoon sugar
½ teaspoon table salt
3 English cucumbers, seeded and rough chopped
1 cup cilantro, chopped
2 jalapenos, seeded and veined, rough chopped
pickled ginger and wasabi paste for garnish
Combine the vinegar, soy, fish sauce, lime juice, sugar and salt in a large bowl and whisk until the sugar dissolves. Place the cucumbers, cilantro and jalapenos into a food processor and pulse until it resembles a rough, chunky salsa. Pour into the bowl with the vinaigrette and toss to combine.
Turn the chilled shrimp/rice out onto a cutting board and cut into bite sized cubes. Garnish with the salsa and serve garnished with additional soy, ginger and wasabi.
by Jesse & Amanda with Pike in the Morning,posted May 1 2013 8:05AM
With the economic downturns of the 2000s, many industries were effected. Among them has been the housing sector, with many people being unable to afford to buy homes. Even now it is difficult form many realtors to make a living.
One such company, Rapid Realty of New York, gave an incentive to their 800 employees. Their boss offered a 15% raise to anyone that would get the company's logo tattooed on them. Forty of these employees took up the offer and got inked. The company tweeted a group photo of the employees.
The employees got their tattoos a a show of loyalty to their employer Employee Adam Altman saw the tattoo as a motivator to push himself to succeed and work harder to make sure that Rapid Realty to succeed.
Such acts of loyalty to employees can work to help their employee to gain more advertising, and also ensures a loyal workforce. Will other employers attempt such actions as a way to maintain their workforce, and encourage better teamwork and dedication?
by Jesse & Amanda with Pike in the Morning,posted Apr 26 2013 8:54AM
During a live broadcast on Wednesday night, Puerto Rico news anchor Saúl Cordero seemingly forgot he was on live television and went on a bizarre noise-making tirade after he fumbled a line while reading from the teleprompter.
The brief incident was bizarre and hilarious enough that it quickly drew comparisons to the memorable scene from “Bruce Almighty” during which Jim Carrey’s character uses his God-like powers to sabotage his arch enemy Evan Baxter (Steve Carell) live on the air.
by Jesse & Amanda with Pike in the Morning,posted Apr 23 2013 7:32AM
If you use your personal smartphone or tablet to read work email, your company may have to seize the device some day, and you may not get it back for months.
Employees armed with a battery of smartphones and other gadgets they own are casually connecting to work email and other employer servers. It's a less-than-ideal security arrangement that technology pros call BYOD — bring your own device.
Now, lawyers are warning there's an unforeseen consequence of BYOD. If a company is involved in litigation — civil or criminal — personal cellphones that were used for work email or other company activity are liable to be confiscated and examined for evidence during discovery or investigation.
It's a possibility even technology pros rarely consider, said Michael R. Overly, a technology law expert in Los Angeles.
"You would be very surprised to hear that even extremely sophisticated business people seem shocked when they learn their personal phone, including email, GPS data photos ... may be subject to review in litigation involving their employer," Overly said.
BYOD is a worldwide reality and a dramatic shift in the way companies outfit their employees with work tools. Cisco Systems Inc. released a report earlier this year saying 42 percent of all "knowledge workers" own the smartphones they use for work, and two-thirds of companies expect the employee-owned device phenomenon to increase.
