Chris Kelly cracks me up.
There are billions and billions of reasons to hate McDonald's. They took the McRib away, for one, and that burns. (Sometimes I almost wish I'd never loved it at all.) There's at least one good reason to like McDonald's: They're being boycotted by the American Family Association.
What did McDonald's do to cross the AFA, its president, Donald Wildmon, and -- by extension -- Jesus (R-Nz.)? They donated $20,000 to the National Gay and Lesbian Chamber of Commerce. McDonald's' revenue runs about five billion dollars a quarter, so you can see their profound commitment to destroying the family through sodomy.
Read the rest here.
Tuesday, July 8, 2008
Monday, July 7, 2008
Thursday, July 3, 2008
Charlie Palmer
We had an amazing dinner last night - courtesy of my generous father-in-law - at the newly opened Charlie Palmer at the Joule Hotel downtown. Two thumbs way up.
The food was divine - I started with a decadent ricotta tortellini plate and had the pork chop for my main course. The sides of brussels sprouts and garlic-flavored mushrooms were perfect. My dining companions had a tomato salad (hold the salmonella) and scallops to start, and roasted chicken and bison steak for their entrees. We all loved our choices. All meals are served a la carte. The wine was, no surprise, absolutely wonderful (my father-in-law knows how to choose them!), and the wine list is electronic, presented on a menu-sized screen that you can scroll through.
The setting is equally wonderful. The decor is very different but quite interesting. The Joule Hotel is very, very cool, very swanky. The building was built in 1927 and the owner has carefully restored it. After dinner we got a tour of the hotel, including the pool, located on the 10th floor overlooking downtown Dallas. I could've spent all evening out there - it was so beautiful.
The hotel is Dallas's only true designer hotel, and it has partnered with Neiman Marcus, its next door neighboor. There is a button on the phones in all the rooms that dials directly to Neiman's. Every girl's dream.
Not all the rooms are finished yet, and they are still working on construction of the exclusive club on the lower level - members and hotel guests only. Very Dallas.
All in all, it was a great experience. We will definitely be going back for special occasions, and maybe even an overnight stay, and swim, in the hotel!
The food was divine - I started with a decadent ricotta tortellini plate and had the pork chop for my main course. The sides of brussels sprouts and garlic-flavored mushrooms were perfect. My dining companions had a tomato salad (hold the salmonella) and scallops to start, and roasted chicken and bison steak for their entrees. We all loved our choices. All meals are served a la carte. The wine was, no surprise, absolutely wonderful (my father-in-law knows how to choose them!), and the wine list is electronic, presented on a menu-sized screen that you can scroll through.
The setting is equally wonderful. The decor is very different but quite interesting. The Joule Hotel is very, very cool, very swanky. The building was built in 1927 and the owner has carefully restored it. After dinner we got a tour of the hotel, including the pool, located on the 10th floor overlooking downtown Dallas. I could've spent all evening out there - it was so beautiful.
The hotel is Dallas's only true designer hotel, and it has partnered with Neiman Marcus, its next door neighboor. There is a button on the phones in all the rooms that dials directly to Neiman's. Every girl's dream.
Not all the rooms are finished yet, and they are still working on construction of the exclusive club on the lower level - members and hotel guests only. Very Dallas.
All in all, it was a great experience. We will definitely be going back for special occasions, and maybe even an overnight stay, and swim, in the hotel!
The pool on the 10th floor
Charlie Palmer
The hotel lobby
Wednesday, July 2, 2008
Adventure on!
My J41's finally arrived yesterday, and even though I only wore them for a few minutes before I had to change for dinner, they're already my new favorite shoes. They are super comfortable, super cute, and will be the perfect casual footwear for my summer travels.
Here are the cuties:
Mine are the "Aquarius" in tan/sky blue, but they have tons of different styles and colors. They're environmentally friendly, too - J41 products are made with 100% recycled and recyclable packaging, and all outsoles are constructed with partially recycled rubber.
I got mine at Piperlime.com, but you can find them on lots of different sites - just Google "J41 shoes." This style fits very true to size; the vegan style fit me a little smaller.
They're so great that my husband is upset they don't make this particular style in men's!
And no, they did not pay me to write this...
I will definitely be packing these for our trip to Portland!
Credit where credit is due! The fabulous Maggie introduced me to these; she has them too. And now so does my mom. C'mon, you know you want some too...
Here are the cuties:
Mine are the "Aquarius" in tan/sky blue, but they have tons of different styles and colors. They're environmentally friendly, too - J41 products are made with 100% recycled and recyclable packaging, and all outsoles are constructed with partially recycled rubber.
I got mine at Piperlime.com, but you can find them on lots of different sites - just Google "J41 shoes." This style fits very true to size; the vegan style fit me a little smaller.
They're so great that my husband is upset they don't make this particular style in men's!
And no, they did not pay me to write this...
I will definitely be packing these for our trip to Portland!
Credit where credit is due! The fabulous Maggie introduced me to these; she has them too. And now so does my mom. C'mon, you know you want some too...
Just call me Martha
This recipe was in yesterday's DMN, and it looks so yummy that I thought I'd share it with you.
Mediterranean Seven-Layer Dip from Devin Alexander
Here's a Mediterranean spin on Mexican-flavored seven layer dip that is served with tortillas. It's just as tasty, but much lighter. Three tablespoons of dip have only 41 calories and 2 grams of fat. Be sure to use garlic hummus with only about 3 grams of fat per 2-tablespoon serving.
1 cup garlic-flavored hummus
1/2 cup fat-free plain yogurt
1/4 teaspoon ground cumin
1/2 teaspoon finely chopped fresh mint
1 1/3 cups seeded and finely chopped cucumbers
1 1/3 cups seeded and finely chopped tomatoes
2 teaspoons finely chopped fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh garlic
Pinch salt
1/4 cup finely chopped red onion
3 ounces reduced-fat feta cheese, crumbled
2 tablespoons chopped kalamata olives (about 8 olives)
6 (about 6 ½-inch-diameter) whole-wheat pita circles, lightly toasted and cut into wedges
Spoon hummus into a 6-cup glass bowl, spreading evenly with a spatula to make one layer. Mix yogurt with cumin and mint in a small bowl; pour evenly over hummus and smooth with the back of a spoon to form a second layer. Sprinkle evenly with cucumbers. Mix tomatoes, parsley, lemon juice, garlic and salt in a medium bowl. Sprinkle tomato mixture over cucumbers, followed by red onion, feta and olives.
Cover with plastic wrap and refrigerate 1 to 6 hours. Serve with 1/3 pita triangles for dipping. Makes about 31/2 cups dip, about 18 servings.
PER SERVING: Calories 97 Fat 3 g Sodium 270 mg Carbohydrates 15 g Protein 5 g
Enjoy!
Mediterranean Seven-Layer Dip from Devin Alexander
Here's a Mediterranean spin on Mexican-flavored seven layer dip that is served with tortillas. It's just as tasty, but much lighter. Three tablespoons of dip have only 41 calories and 2 grams of fat. Be sure to use garlic hummus with only about 3 grams of fat per 2-tablespoon serving.
1 cup garlic-flavored hummus
1/2 cup fat-free plain yogurt
1/4 teaspoon ground cumin
1/2 teaspoon finely chopped fresh mint
1 1/3 cups seeded and finely chopped cucumbers
1 1/3 cups seeded and finely chopped tomatoes
2 teaspoons finely chopped fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh garlic
Pinch salt
1/4 cup finely chopped red onion
3 ounces reduced-fat feta cheese, crumbled
2 tablespoons chopped kalamata olives (about 8 olives)
6 (about 6 ½-inch-diameter) whole-wheat pita circles, lightly toasted and cut into wedges
Spoon hummus into a 6-cup glass bowl, spreading evenly with a spatula to make one layer. Mix yogurt with cumin and mint in a small bowl; pour evenly over hummus and smooth with the back of a spoon to form a second layer. Sprinkle evenly with cucumbers. Mix tomatoes, parsley, lemon juice, garlic and salt in a medium bowl. Sprinkle tomato mixture over cucumbers, followed by red onion, feta and olives.
Cover with plastic wrap and refrigerate 1 to 6 hours. Serve with 1/3 pita triangles for dipping. Makes about 31/2 cups dip, about 18 servings.
PER SERVING: Calories 97 Fat 3 g Sodium 270 mg Carbohydrates 15 g Protein 5 g
Enjoy!
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