Clueless in NYI’m confused. How is it that someone could have been on the “top of the JTV charts” for weeks and not know two fundamental things about the network?
- It is not Justin.com
- iJustine was the 2nd lifecaster (after Justin), has had more publicity than the fratboys themselves, is the “talk of the town” in countless channels, is usually either loved or hated — the happy middle ground has yet to be found, and her JTV icon seems to be the one most imitated.
Has The Naked Cowboy been living in the same solar system as the rest of us? I don’t understand how he can be so unaware? I suppose it’s possible he’s only seen the channel from outside of JTV. It doesn’t seem likely, but it’s the only answer I can come up with.
I found out about this because of a short Fan Highlight a viewer created. The other thing that struck me, and most of those that posted comments to the hightlight, is that he calls the network Justin.com. He has guys that help him with his entertainment business and I suppose they just point him where to go and when and what do you bet the Cowboy has never ventured into another channel, has never surfed over to any of the many blogs about JTV and has never really dug in to see what the network is all about?
On days like we’ve been seeing recently, with the craziness we’ve seen in some channels, maybe he’s the bright one. 😉
I had a great intentions this afternoon. I wrote out today’s recipes and attempted to post them to the Cheftopia blog site, but each time I hit save, went out to preview what I’d written, ensured it was all a-OK and turned back to Publish, my work was gone. Poof! Disappeared. It looks like WordPress is doing some work at the moment, but I saw no usual maintenance warning prior to this and see nothing in their blog, but I do see that they have a notice when looking at the blog in HTML that indicates changes are coming. I am going to cross my fingers and try to post the recipes here so that I can put the info on the Justopia_live page for people to see and have at hand for tonight’s show.
- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3/4 lb capellini (angel-hair pasta)
- 1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Mediterranean Potato-Egg Salad
- 1 large potato, boiled and cut into 1-inch pieces
- 2 hard boiled eggs, quartered
- 1/4 onion, diced
- 1 tomato quartered
- 1/4 cup chopped flat-leaf parsley
- 1 lemon – juiced or 2 tablespoons
- 1/3 cup extra virgin olive oil
- Salt and Pepper to taste
Place the potato pieces, diced onion and parsley in a bowl and toss to mix. Place the quartered eggs and tomatoes on a serving dish and add the ingredients from the bowl.
Pour lemon juice into a bowl and drizzle olive oil into the juice while briskly whisking until the emulsion has thickened. Add the salt and pepper and pour over the salad to complete.
Oatmeal Lace Cookies
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup all purpose flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)
I often dip the cooled cookies into melted semisweet chocolate. I dip either the edges or 1/2 of the cookie, depending on presentation. They also make a fabulous “Taco” dessert. Form the not yet cooled cookie over a canola form or broomstick handle or other similarly shapped item. Use sliced fresh fruit to fill. Top with lightly sweetened crème fraiche, mascarpone cheese or whipping cream and sprinkle chopped nuts on top for a surprise ending to a Mexican meal.