Michael Rice

20 Jun 19
Return Sender to the Movies

With Exploring series, I examine the production of individual films and film franchises. In this article, we study the production of the 1987 film Wild Thing. Edgar Rice Burroughs was an American fiction writer best known for his celebrated and prolific output in the adventure and science-fiction genres. Among his creations, the most notable is […]

20 Jun 19
InnovatorX

Nothing prepares you for the view. From space, Earth is alive. The greenest greens and bluest blues, auroras dancing at the poles, lightning storms flashing like fireflies. Landmasses defined more by ancient, tectonic textures than any arbitrarily imposed border. The impossibly thin atmosphere protecting 7 billion people from the dark, unforgiving void beyond. All seen…

20 Jun 19

[ad_1] “Fate has ordained that the men who went to the moon to explore in peace will stay on the moon to rest in peace. These brave men, Neil Armstrong and Edwin Aldrin, know that there is no hope for their recovery. But they also know that there is hope for mankind in their sacrifice.” […]

20 Jun 19
Cashbox Magazine Music Charts

TOP 50 COUNTRY AIRPLAY CHART 06-15-2019 # ARTIST SONG TITLE LABEL 1 THOMAS RHETT LOOK WHAT GOD GAVE HER VALORY/BIG MACHINE 2 MORGAN WALLEN WHISKEY GLASSES BIG LOUD 3 BLAKE SHELTON GOD’S COUNTRY WARNER BROTHERS 4 BRETT ELDREDGE LOVE SOMEONE ATLANTIC NASHVILLE 5 ERIC CHURCH SOME OF IT EMI NASHVILLE 6 KELSEA BALLERINI MISS ME […]

20 Jun 19
Bitter Gertrude

Recently a young man was denied admission to Harvard. That’s not much of a story, but this young man is famous because his conservative viewpoint set him apart from his fellow survivors of the 2018 Marjory Stoneman Douglas shooting, which made him a conservative media darling. This young man, Kyle Kashuv, had his offer of […]

19 Jun 19
Fox17

[ooyala player_id=”5303db80d4274ad2b2ceadc3cffff2ae” auto=”true” width=”1920″ height=”1080″ pcode=”MxYjUyOnb8KHXFcDIFgvI4cxtHXW” code=”RkMXcwaTE6sNH5k_CNDt5o3SktuljZky”] GRAND RAPIDS, Mich. — Volunteers working with the Heart of West Michigan United Way packed about 150,000 meal servings Wednesday afternoon. The annual ‘Food from the Heart‘ event is in it’s fourth year. Katelyn Kovalic, Volunteer Center Manager at United Way West MI, says the event is the […]

19 Jun 19
Author J. Steven Young

William Loverd, a dapper, publicity-shy promoter of books who deftly chaperoned the works of dozens of writers, first-time authors as well as distinguished literary figures, onto best-seller lists, died on June 13 at his home in Frankford, N.J. He was 78. The cause was mouth cancer, his brother Robert said. Mr. Loverd was not an […]

19 Jun 19
swagher

We hear the use of the word empathy a lot these days.  We see it used on social media daily.  We may not know the full story, the characters at play, or the circumstances but we choose to share our own feelings to another in hopes of providing comfort in the form of likes, comments, […]

19 Jun 19
Lo on the Go

I can’t believe it, but it’s already week three (out of ten)! I am absolutely loving Barcelona and I’m learning so much. Per usual, this blog is longer than I wanted it to be (it’s actually VERY long), but I wanted to make sure that I told the entirety of each of my stories. For […]

19 Jun 19
Teaching Techies

I have to admit, virtual learning for students not attending a university was a pretty new concept to me until I became a teacher in the public school system. Still then, because I am in the elementary world I did not know much about how much was offered to students now. I attended a small, […]

19 Jun 19
FanBuzz - Sports News - NFL | NCAA | NBA | WWE

In the 1990s, the NFL was lucky enough to have the best-of-the-best at their positions play against one other constantly. Jerry Rice and Deion Sanders each ended their career as arguably the best wide receiver and cornerback ever, but another debate needs to be settled: Who won the head-to-head matchup during their playing days? Beginning […]

19 Jun 19
Loveland Reporter-Herald
For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Chilaquiles. You want to make chilaquiles. I know you do. Consisting of fried corn tortillas, cheese and salsa, this Mexican breakfast can be — and often is — fortified with the crack of an egg. It’s cheap (my grocery bill for this recipe was under $20) and fast to make (under 20 minutes). Many maize dishes on your gourmet getaway can be challenging to replicate because good masa is hard to come by (or expensive) in some areas. But you can master chilaquiles. Stale and day-old tortilla scraps are meant for chilaquiles. Like fried rice, this dish is born out of leftovers. I’m about to show you: the-best-damn-chilaquiles-recipe. Ever. It comes from Gabriel Chavez who once ran the critically acclaimed Chavez Mexican restaurant on Seattle’s Capitol Hill. Here are four reasons why this is the only chilaquiles recipe you will ever need. Chef Gabriel Chavez demonstrates how to make chilaquiles. Here he browns tortillas with olive oil and mozzarella cheese. The mozzarella adds a layer of umami and binds all the ingredients for a consistent bite. The sizzling olive oil wakes up these stale corn tortillas and punches up the flavor by a factor of three. This green sauce has a brighter, vibrant flavor than many brunch takes. Chef Gabriel Chavez demonstrates how to make Chilaquiles, the hot brunch dish around town. Here the tomaatillos and the jalapeno are boiling until soft. This green sauce is also easier to make than those red salsas. No need to de-seed. This recipe calls for the earthy stems of the cilantro. No cilantro leaf plucking needed. Now, a word about how this dish should be served since its sudden popularity has created much discussion over presentation and authenticity. I usually see it served with just a fried egg in Mexico. But here I once saw a family look agape when flaxseed was sprinkled onto this tortilla casserole. I’ve heard that scrambled eggs is a no-no and that only a sunny side egg can sit atop chilaquiles. Pay these so-called purists no mind. America is a melting pot. We incorporate dishes of our homelands to the seasonal ingredients available in our produce aisle. Our recipes get reinterpreted and evolve all the time. Seattle’s most famous chef, Tom Douglas, fancies up chilaquiles with king crab at Etta’s by Pike Place Market. Jack’s BBQ in Amazonland serves it with a Central-Texas-style barbecue chicken breast. Chavez, a proud born-and-bred native of Durango, Mexico, uses two staples (mozzarella and olive oil) you would find in the Italian kitchen where he’s an executive chef — Cantinetta in Seattle’s Wallingford. In other words, if you don’t want to trek to the market to buy Mexican chorizo as some chilaquiles recipes suggest, the Jimmy Dean in your fridge will do just fine. Your kids will love it. To paraphrase from Michael Mann’s “Collateral”: improvise, adapt, I Ching. Whatever man. Just roll with it. Here Chef Chavez adds the cilantro stems, tomasillos and the jalapeno in a blender. When I’ve used other recipes to make chilaquiles, I sneaked in a dose of MSG to give the sauce a little oomph that I felt it needed. I don’t need to with this version. Chavez’s two tweaks, olive oil and mozzarella cheese, amount to a double dose of umami for that same pop of savoriness. Good olive oil really makes this dish sing in this recipe. I used a tad more olive oil than the recipe calls for. My chips glisten. Corn tortillas work better than store-bought chips for this dish. And remember to buy corn not flour tortillas. Also many recipes call for crema (a light sour cream). I don’t think you need it since the yolk gets me the lusciousness already. I would serve two fried eggs for each serving. Gabriel Chavez’s Chilaquiles Verdes 10 tomatillos 1 jalapeño pepper 1 bunch of cilantro (just the stems) 1 dice shallot (sub in onion) 3 ounces of grated mozzarella cheese 3 ounces of queso fresco 16 corn tortillas 1/2 cup of olive oil 1 tablespoon of sugar Salt as needed 1. Clean the husks of the tomatillos, rinse and drop them in a pot of water. 2. Add the whole jalapeño to the pot of water and turn on high to bring to a boil. Remove the tomatillos and jalapeño after 2 minutes of boiling, then put them in the blender. 3. Rinse the cilantro, cut the stems and add just the stems to the blender with the tomatillos and jalapeño. You want a smooth purée, not chunky texture. 4. Add a tablespoon of sugar into the blender. 5. Blend on high. Add salt to taste. 6. Heat a pan and add 1/4 cup of olive oil. Cut tortillas to chip size (or bite size). When oil is hot, add tortillas to fry, constantly turning the tortillas in the pan — add oil as needed. You want the tortillas to be golden brown. Add a couple pinches of salt to taste. 7. When tortillas are golden brown, turn heat to medium. Add the tomatillo sauce to the pan and coat the tortillas. Add the shallots and mozzarella, continue to stir all ingredients together until the mozzarella starts to melt. 8. After you plate the chilaquiles verdes, crumble queso fresco on top. 9. Optional: add a fried egg. Or chicken and sour cream. Leftover rotisserie chicken from the supermarket works great here. Serves 4.
19 Jun 19
reidy55

Day 10 – Wednesday 19th June – Beijing Short Chinese Language Lesson ( Mandarin) – Phonetic NeeHow – Hello (any time of the Day) Sheh sheh – Thank You Boo Sheh Sheh – No Thank You (polite NO) Boo Yaeo – Don’t want (Stronger version of NO) Tai Gway – Too expensive ( Genelle hasn’t […]

19 Jun 19
Nerd Likes 2 Rant

What is a box office bomb? There are varying degrees. A true box office bomb is a film that loses large amounts of money for its production company, distributor, and investors when it fails to reach a break-even point. For example, DC Films said Justice League needed to have broken even at $750 mil in […]