Time is running out! Later it will be another year that we are going to face. I hope this coming year will be fruitful one. Good luck in the year of the earthly ox guys.
The journey of a certified Marathoner and her goal is to inspire her readers to be fit.
Wednesday, December 31, 2008
Tuesday, December 30, 2008
Reunion
I attended our Reunion last December 29, 2008 at Alynnas swimming pool. Our batch 2001 of Notre Dame of Tacurong for Boys and Girls conducted the said celebration in order for us to get together after seven years. Our one organizer of the said event that this year will be our pre reunion for next year we will know what to do. I have fun because I went home late we drink alcohol and we had videoke.
Friday, December 26, 2008
My cute two little nieces
Lydonna Faith (left) and Easter Grace (Right) are now grown ups. Lydonna now is 20 years old ans Easter is 18 years old. They are the daughters of my cousin Grace and Nelson Gallimba. They are residing in California. When they are still kids their parents brought them here in Philippines but they did not stayed long.
Sunday, December 21, 2008
Turkey!
Last week I was planning to buy turkey. What do you call the small turkey? chicks? Anyway, I want to raise them in our farm. I did some research on what food and vitamins that I'm going to feed them in case I have them. I talked to my father about his friend who is selling the turkey, sad to say the mother turkey died along with her chicks because of the climate. I dream to prepare this dish next year's Christmas. I hope I can find one next year. I will cross my finger on these.
Saturday, December 20, 2008
Happy Anniversary Mom and Dad
My Mom and Dad Celebrate their 28th year of being together. I remember those days that my dad suffered from illness and my mom took care of him. Out of her love to him she fully surrendered everything to the Almighty God their marriage. Patience, understanding name it! Mom gave it all to him. I love my parents because until now I see how much they cared and loved each other. As for my present to my parents, I give both of them bracelet. Thanks Mom and Dad for bringing me into this world to witness how beautiful it is. I love you both!
Friday, December 19, 2008
I'm Inspired
After five days I never got a chance to make post in my blog. Because of the activities I had this Christmas break. I attended lots of parties such as divine mercy Christmas party wherein my brothers and sisters in the said organization shared their blessings to the poor. We called that activity gift giving. The recepient had fallen their tears of joy. They are glad to receive goods that they will prepare for Christmas day! Christmas is a time for sharing and giving your blessings.
Let us not forget that our savior was born in the manger with his mother Mary and his father Joseph.
Let us not forget that our savior was born in the manger with his mother Mary and his father Joseph.
Saturday, December 13, 2008
Oatmeal-Peanut Butter Trail Bars
When you bake your own “energy” bars, you can be assured that they include whole grains like rolled oats and whole wheat flour and healthy fats like canola oil, peanut butter, and walnuts. Peanut butter stands in for butter in these treats, reducing the saturated fat and boosting protein. These bars make ideal snacks—tuck one into your pocket when you head out the door.
Preparation time: 25 minutes
Baking time: 20 to 25 minutes
Makes 24 bars
You Will Need
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup natural-style smooth peanut butter
1/2 cup firmly packed brown sugar
1/3 cup honey
1 large egg
2 large egg whites
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
1 cup dried cranberries (or raisins)
1/2 cup coarsely chopped walnuts or almonds (2 ounces/60 grams)
1/2 cup bittersweet or semisweet chocolate chips
What to Do
1. Preheat the oven to 350°F (180°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking pan with nonstick spray.
2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Blend egg and egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.
3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch (5 x 5-centimeter) bar.
Ingredient Note
If you must avoid peanut butter because of an allergy, you can substitute soy nut butter or sunflower seed butter (for tips on adapting recipes to sunflower seed butter, visit www.sunbutter.com). You can replace the nuts with unsalted roasted pepitas (pumpkin seeds) and/or sunflower seeds (look for unsalted seeds in the bulk bins of natural foods stores).
Tip
To avoid wasting the egg yolks, use reconstituted dried egg whites, such as Just Whites, which are available in the baking or natural foods sections of large supermarkets.
Per serving (1 bar)
175 calories
4 g protein
24 g carbohydrates
2 g fiber
8 g total fat, 1 g saturated fat
9 mg cholesterol
68 mg sodium
Preparation time: 25 minutes
Baking time: 20 to 25 minutes
Makes 24 bars
You Will Need
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup natural-style smooth peanut butter
1/2 cup firmly packed brown sugar
1/3 cup honey
1 large egg
2 large egg whites
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
1 cup dried cranberries (or raisins)
1/2 cup coarsely chopped walnuts or almonds (2 ounces/60 grams)
1/2 cup bittersweet or semisweet chocolate chips
What to Do
1. Preheat the oven to 350°F (180°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking pan with nonstick spray.
2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Blend egg and egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.
3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch (5 x 5-centimeter) bar.
Ingredient Note
If you must avoid peanut butter because of an allergy, you can substitute soy nut butter or sunflower seed butter (for tips on adapting recipes to sunflower seed butter, visit www.sunbutter.com). You can replace the nuts with unsalted roasted pepitas (pumpkin seeds) and/or sunflower seeds (look for unsalted seeds in the bulk bins of natural foods stores).
Tip
To avoid wasting the egg yolks, use reconstituted dried egg whites, such as Just Whites, which are available in the baking or natural foods sections of large supermarkets.
Per serving (1 bar)
175 calories
4 g protein
24 g carbohydrates
2 g fiber
8 g total fat, 1 g saturated fat
9 mg cholesterol
68 mg sodium
Thursday, December 11, 2008
Tara Reid Enters Rehab
Tara Reid has entered rehab.
"Tara Reid has checked herself into Promises Treatment Center. We appreciate your respect to her and her family's privacy at this time," Reid's rep tells ET.
Reid's rep did not disclose what the 'American Pie' and 'Van Wilder' actress, 33, is receiving treatment for.
"Tara Reid has checked herself into Promises Treatment Center. We appreciate your respect to her and her family's privacy at this time," Reid's rep tells ET.
Reid's rep did not disclose what the 'American Pie' and 'Van Wilder' actress, 33, is receiving treatment for.
Wednesday, December 10, 2008
Kiefer Sutherland's 'Star' is Born
Kiefer Sutherland received a star on the Hollywood Walk of Fame Tuesday!
The '24' star's famous father, Donald Sutherland, was also on hand for the ceremony.
The '24' star's famous father, Donald Sutherland, was also on hand for the ceremony.
Tuesday, December 9, 2008
Drummer Boy Cake
Looking for an impressive finale to your holiday dinner? This spectacular dessert, drummed up by our test kitchen, features a sweet-tart cranberry topping paired with a tangy orange cake and filling.
You Will Need
Topping
1 envelope unflavored gelatin
1/4 cup cold water
3 cups fresh or frozen cranberries
1 cup sugar
1/2 cup red currant jelly
Cake/Filling
1 medium navel orange, unpeeled and quartered
1 package (18 1/4 ounces) yellow cake mix
1 1/2 cups water, divided
1/3 cup vegetable oil
3 eggs
3/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 tablespoons butter, cubed
Yellow liquid food coloring
Frosting
1 cup shortening
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
4 1/2 cups confectioners' sugar
1/4 cup milk
Yellow and red liquid food coloring
28 fresh or frozen cranberries
What to Do
For topping:
1. Sprinkle gelatin over cold water in a microwave-safe bowl; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand until gelatin is completely dissolved, about 1 minute; set aside.
2. In a saucepan over medium-low heat, cook cranberries and sugar, uncovered and stirring occasionally, until slightly thickened, about 7 minutes. Cool slightly. Stir in jelly and gelatin mixture. Cover and chill for 5 hours or overnight.
For cake:
1. Process orange in a blender or food processor until finely chopped; set aside. In a mixing bowl, beat cake mix, 1 cup water, oil, and eggs on low speed until moistened. Add 1/3 cup chopped orange; beat for 2 minutes on medium. Set remaining orange aside for filling.
2. Pour batter into two greased and floured 9-inch round baking pans. Bake at 350°F until a toothpick comes out clean, 28-31 minutes. Cool for 10 minutes; remove from pans to wire racks.
For filling:
1. Combine sugar, cornstarch, salt and remaining water in a saucepan until smooth. Add butter and 1/3 cup chopped orange (discard any remaining orange or save for another use). Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in a few drops yellow food coloring; cool.
2. Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread the cranberry topping over top to within 1/2 inch of edges.
For frosting:
1. In a mixing bowl, cream shortening and extracts. Add sugar, 1/2 cup at a time, alternately with milk, beating until frosting is light and fluffy.
2. Using 2/3 cup of frosting, frost cake sides. Tint remaining frosting gold with yellow and red food coloring. Cut a hole in a pastry or plastic bag; insert round tip #8. Fill with gold frosting. Pipe connecting diagonal stripes around side of cake; add cranberries at end points. With star tip #21, pipe a shell border around top and bottom of cake.
Serves: 12-15
You Will Need
Topping
1 envelope unflavored gelatin
1/4 cup cold water
3 cups fresh or frozen cranberries
1 cup sugar
1/2 cup red currant jelly
Cake/Filling
1 medium navel orange, unpeeled and quartered
1 package (18 1/4 ounces) yellow cake mix
1 1/2 cups water, divided
1/3 cup vegetable oil
3 eggs
3/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 tablespoons butter, cubed
Yellow liquid food coloring
Frosting
1 cup shortening
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
4 1/2 cups confectioners' sugar
1/4 cup milk
Yellow and red liquid food coloring
28 fresh or frozen cranberries
What to Do
For topping:
1. Sprinkle gelatin over cold water in a microwave-safe bowl; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand until gelatin is completely dissolved, about 1 minute; set aside.
2. In a saucepan over medium-low heat, cook cranberries and sugar, uncovered and stirring occasionally, until slightly thickened, about 7 minutes. Cool slightly. Stir in jelly and gelatin mixture. Cover and chill for 5 hours or overnight.
For cake:
1. Process orange in a blender or food processor until finely chopped; set aside. In a mixing bowl, beat cake mix, 1 cup water, oil, and eggs on low speed until moistened. Add 1/3 cup chopped orange; beat for 2 minutes on medium. Set remaining orange aside for filling.
2. Pour batter into two greased and floured 9-inch round baking pans. Bake at 350°F until a toothpick comes out clean, 28-31 minutes. Cool for 10 minutes; remove from pans to wire racks.
For filling:
1. Combine sugar, cornstarch, salt and remaining water in a saucepan until smooth. Add butter and 1/3 cup chopped orange (discard any remaining orange or save for another use). Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in a few drops yellow food coloring; cool.
2. Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread the cranberry topping over top to within 1/2 inch of edges.
For frosting:
1. In a mixing bowl, cream shortening and extracts. Add sugar, 1/2 cup at a time, alternately with milk, beating until frosting is light and fluffy.
2. Using 2/3 cup of frosting, frost cake sides. Tint remaining frosting gold with yellow and red food coloring. Cut a hole in a pastry or plastic bag; insert round tip #8. Fill with gold frosting. Pipe connecting diagonal stripes around side of cake; add cranberries at end points. With star tip #21, pipe a shell border around top and bottom of cake.
Serves: 12-15
Monday, December 8, 2008
Simple Till Six: An Eating Plan for Busy People
My route to saner eating was more or less accidental. Two years ago, I was 57 and weighed more than I ever had. When I graduated from college, I weighed 165 pounds; when I stopped smoking, about five years after that, I weighed 180. Then, when my first daughter was born and I had started writing about food and doing some serious eating and drinking, I hit 190. Over the next 20 years, I managed to gain more weight, reaching 214.
I'm not a small person, so I didn't look that heavy (I thought), but I was overweight and developed health problems. My cholesterol was up, as was my blood sugar (there's diabetes as well as serious obesity in my family). I had a hernia, my knees were giving out, and I'd developed sleep apnea.
As a reporter and researcher for many years, I was writing a food column called "The Minimalist" for the New York Times and a book called How to Cook Everything Vegetarian. I had (and still have) no intention of becoming a vegetarian, but I could see the writing on the wall: Industrial meat production had gone beyond distasteful and alienating to become disgusting and dangerous (its link to global warming didn't help); traditional, natural ingredients were becoming rare; and respectable scientific studies pointed toward the health benefits of eating more plant-based foods and fewer meat-based foods.
For me, the combination of cholesterol, blood sugar, and apnea was the real trigger. My problems were scary -- and, according to my doctor, all easily remedied. For the cholesterol, I could take cholesterol-lowering drugs or eat less meat; for the blood sugar, I could eat fewer sweets; for the apnea, I could lose 15 percent of my body weight.
Everything pointed to a simpler style of eating. I started following a diet that was nearly "vegan until six." Until dinner, I ate almost no animal products and no simple carbs (no white-flour products, junk food, or sugar-heavy snacks). At dinner, I ate as I always had, sometimes a sizable meal including animal products, bread, dessert, wine -- you name it -- or sometimes a salad and a bowl of soup. I also took several long walks each week (my bad knees couldn't handle more).
Though few nutritionists would disapprove, this eating plan may seem counter intuitive. The opposite schedule (eating the day's heaviest meal for lunch or breakfast) may make more sense for many people. But this suited me. I detest overly prescriptive diets that are impossible to follow, and the point was to eat more vegetables, fruits, legumes, and whole grains and less meat, sugar, junk food, and overrefined carbs, without giving up foods I loved.
My results were striking. I had little trouble eating this way, I began feeling and sleeping better, and I didn't think much about it for a month or two. It just made sense. A month later, I'd lost 15 pounds. A month after that, both my cholesterol and my blood sugar were down, well into the normal range (my cholesterol went from 240 to 180). My apnea was gone, and I was sleeping through the night.
I'm not a small person, so I didn't look that heavy (I thought), but I was overweight and developed health problems. My cholesterol was up, as was my blood sugar (there's diabetes as well as serious obesity in my family). I had a hernia, my knees were giving out, and I'd developed sleep apnea.
As a reporter and researcher for many years, I was writing a food column called "The Minimalist" for the New York Times and a book called How to Cook Everything Vegetarian. I had (and still have) no intention of becoming a vegetarian, but I could see the writing on the wall: Industrial meat production had gone beyond distasteful and alienating to become disgusting and dangerous (its link to global warming didn't help); traditional, natural ingredients were becoming rare; and respectable scientific studies pointed toward the health benefits of eating more plant-based foods and fewer meat-based foods.
For me, the combination of cholesterol, blood sugar, and apnea was the real trigger. My problems were scary -- and, according to my doctor, all easily remedied. For the cholesterol, I could take cholesterol-lowering drugs or eat less meat; for the blood sugar, I could eat fewer sweets; for the apnea, I could lose 15 percent of my body weight.
Everything pointed to a simpler style of eating. I started following a diet that was nearly "vegan until six." Until dinner, I ate almost no animal products and no simple carbs (no white-flour products, junk food, or sugar-heavy snacks). At dinner, I ate as I always had, sometimes a sizable meal including animal products, bread, dessert, wine -- you name it -- or sometimes a salad and a bowl of soup. I also took several long walks each week (my bad knees couldn't handle more).
Though few nutritionists would disapprove, this eating plan may seem counter intuitive. The opposite schedule (eating the day's heaviest meal for lunch or breakfast) may make more sense for many people. But this suited me. I detest overly prescriptive diets that are impossible to follow, and the point was to eat more vegetables, fruits, legumes, and whole grains and less meat, sugar, junk food, and overrefined carbs, without giving up foods I loved.
My results were striking. I had little trouble eating this way, I began feeling and sleeping better, and I didn't think much about it for a month or two. It just made sense. A month later, I'd lost 15 pounds. A month after that, both my cholesterol and my blood sugar were down, well into the normal range (my cholesterol went from 240 to 180). My apnea was gone, and I was sleeping through the night.
Sunday, December 7, 2008
Kevin Costner Partners with NASCAR
Veteran actor Kevin Costner and his band, Modern West, are taking a spin with NASCAR -- and ET has the story!
The Academy Award-winning actor and NASCAR are partnering up for a year-long deal that will include an appearance by Costner at the NASCAR Sprint Cup Series Awards banquet on Dec. 5; the narration of "The Ride of Their Lives," the newest NASCAR film; and the premiere of Modern West's new video, "Backyard," on NASCAR.com on Monday, Dec. 8
"As a long time NASCAR fan, I'm very excited about this partnership," said Costner. "They have tremendous fans, which are truly the most passionate in all of sports."
"Backyard" is from the band's debut album, Untold Truths, which was released on Nov. 11, and was performed in the motion picture, "Swing Vote.' It was also performed during a pre-race concert before the Coke Zero 400 at Daytona International Speedway earlier this year.
The Academy Award-winning actor and NASCAR are partnering up for a year-long deal that will include an appearance by Costner at the NASCAR Sprint Cup Series Awards banquet on Dec. 5; the narration of "The Ride of Their Lives," the newest NASCAR film; and the premiere of Modern West's new video, "Backyard," on NASCAR.com on Monday, Dec. 8
"As a long time NASCAR fan, I'm very excited about this partnership," said Costner. "They have tremendous fans, which are truly the most passionate in all of sports."
"Backyard" is from the band's debut album, Untold Truths, which was released on Nov. 11, and was performed in the motion picture, "Swing Vote.' It was also performed during a pre-race concert before the Coke Zero 400 at Daytona International Speedway earlier this year.
Saturday, December 6, 2008
13 Things Your Hairstylist Won't Tell You
1. I'm a beautician, not a magician. I can give you Gisele Bündchen's haircut, but I can't give you her face.
2. Come at least five minutes early. If you're running late, please call ahead. Show me some basic respect. This is a business, not fun and games.
3. Don't ask me to "squeeze" you in when I'm already booked. I'd be taking time and effort away from other clients. You wouldn't like being treated that way.
4. Hairdresser school does not teach about counter transference, projection, negative reinforcement, or personality disorders. If you're looking for a therapist, all I have is a tail comb and an opinion.
5. Some women think that if they keep their hair all one length the way it was in high school, everyone will think they're still in high school. Guess what? You're not. As you get older, you need to soften the lines around your face. Layers are the magic remedy.
6. Bodies and hair change as hormones change. If your hair is dry, listless, or brittle, or if it's not holding your color or style the way it used to, see a doctor. If your hair isn't overprocessed, you could be pregnant (surprise!) or menopausal (yes, I can tell).
7. A trim is not "just" a trim. It requires my expertise, skill, knowledge, and time. Would you say to your dentist, "It's just a tooth," or to your doctor, "It's just a leg"?
8. That single bill you stuff into the shampoo person's hands isn't doing her any favors. A dollar bill doesn't buy anything anymore. You should tip her at least $3—more if your hair is long.
9. If you want to buy a bottle of color and do your own hair to save a buck, you can live with the consequences.
10. Some clients will say, "Cut my hair just like you did last time." That always baffles me. The average time between appointments is six to eight weeks. I have hundreds of clients. How am I supposed to remember exactly how I did your hair the last time? If you want a carbon copy of a cut and style you loved, take a picture and show me.
11. Why do you think a child's haircut should cost less than yours? Kids don't sit still. Kids kick. It's an intense experience.
12. Standing all day and using scissors and a blow-dryer takes its toll—I have arthritis in my fingers, calcium deposits in my wrist, and 10 percent less hearing than I used to. I am a physical wreck.
13. We see women at their worst. Their hair is wet, they have foils on their hair, they have no makeup on. There's nothing for them to hide behind. So they tell us everything. The truth is, I really don't care what they do sexually. I'm only interested in their hair.
Friday, December 5, 2008
Last-Minute Christmas Centerpiece Ideas
Too busy dashing through malls and last-minute to-do lists to think about holiday table trims?
Not to worry! These quick centerpiece ideas lend a feeling of Christmas to any occasion. They don't take time or money you don't have...just a simple touch of glass.
Begin by setting out some favorite glass pieces where they can catch the holiday lights. Then haul out the holly, trims and imagination to create sparkling table toppers in a twinkling!
Hosting a gala dinner for family and friends? Red and white tea roses, covered or uncovered, crown a cake stand in dazzling holiday style.
Here's how: Place wet floral foam on top of cake stand. Cut rose stems to 3 inches. Insert stems into foam, covering entire surface. Fill spaces with greenery. Add luster with tiny gold gift boxes and a swirl of mini lights and gold mesh.
Or welcome guests with a merry trio of ruby goblets a-shine with quiet candlelight and tucked in holly sprays. Brighten any buffet with a hurricane vase wreathed in colorful berries and studded with sparkly red and green pears. Fill with a pillar candle and potpourri or cranberries and popcorn to convey: It's clearly Christmas!
Not to worry! These quick centerpiece ideas lend a feeling of Christmas to any occasion. They don't take time or money you don't have...just a simple touch of glass.
Begin by setting out some favorite glass pieces where they can catch the holiday lights. Then haul out the holly, trims and imagination to create sparkling table toppers in a twinkling!
Hosting a gala dinner for family and friends? Red and white tea roses, covered or uncovered, crown a cake stand in dazzling holiday style.
Here's how: Place wet floral foam on top of cake stand. Cut rose stems to 3 inches. Insert stems into foam, covering entire surface. Fill spaces with greenery. Add luster with tiny gold gift boxes and a swirl of mini lights and gold mesh.
Or welcome guests with a merry trio of ruby goblets a-shine with quiet candlelight and tucked in holly sprays. Brighten any buffet with a hurricane vase wreathed in colorful berries and studded with sparkly red and green pears. Fill with a pillar candle and potpourri or cranberries and popcorn to convey: It's clearly Christmas!
Thursday, December 4, 2008
Jonas Brothers and Other Artists Receive Grammy Nominations
The nominees for The 51st Annual Grammy Awards were announced Wednesday night from the Nokia Theater in Los Angeles in a first-ever primetime concert special on CBS. Find out which other artists made the cut!
Country star Taylor Swift co-hosted the one-hour special with actor and rapper LL Cool J. The big event featured performances by five-time Grammy winner Mariah Carey and multiple Grammy winners Celine Dion, and John Mayer.
Rapper Lil Wayne leads the way with eight nominations including the coveted Album of the Year nod, while Kanye West, Jay-Z and Coldplay each received six nominations. The hugely popular and the uprising stars Jonas Brothers were nominated in the Best New Artist category.
The 51st Annual Grammy Awards airs February 8 on CBS.
Check out the Grammy's official website for a complete list of this year's nominees.
Country star Taylor Swift co-hosted the one-hour special with actor and rapper LL Cool J. The big event featured performances by five-time Grammy winner Mariah Carey and multiple Grammy winners Celine Dion, and John Mayer.
Rapper Lil Wayne leads the way with eight nominations including the coveted Album of the Year nod, while Kanye West, Jay-Z and Coldplay each received six nominations. The hugely popular and the uprising stars Jonas Brothers were nominated in the Best New Artist category.
The 51st Annual Grammy Awards airs February 8 on CBS.
Check out the Grammy's official website for a complete list of this year's nominees.
Wednesday, December 3, 2008
Bottled Water Vs. Tap Water
Growing Thirst
Remember the drinking fountain, that once ubiquitous, and free, source of H2O? It seems quaint now. Instead, bottled water is everywhere, in offices, airplanes, stores, homes and restaurants across the country. We consumed over eight billion gallons of the stuff in 2006, a 10 percent increase from 2005. It's refreshing, calorie-free, convenient to carry around, tastier than some tap water and a heck of a lot healthier than sugary sodas. But more and more, people are questioning whether the water, and the package it comes in, is safe, or at least safer than tap water -- and if the convenience is worth the environmental impact.
What's in That Bottle?
Evocative names and labels depicting pastoral scenes have convinced us that the liquid is the purest drink around. "But no one should think that bottled water is better regulated, better protected or safer than tap," says Eric Goldstein, co-director of the urban program at the Natural Resources Defense Council (NRDC), a nonprofit organization devoted to protecting health and the environment.
Yes, some bottled water comes from sparkling springs and other pristine sources. But more than 25 percent of it comes from a municipal supply. The water is treated, purified and sold to us, often at a thousandfold increase in price. Most people are surprised to learn that they're drinking glorified tap water, but bottlers aren't required to list the source on the label.
This year Aquafina will begin stating on labels that its H2O comes from public water sources. And Nestlé Pure Life bottles will indicate whether the water comes from public, private or deep well sources. Dasani acknowledges on its website, but not on the label itself, that it draws from local water.
Labels can be misleading at best, deceptive at worst. In one notorious case, water coming from a well located near a hazardous waste site was sold to many bottlers. At least one of these companies labeled its product "spring water." In another case, H2O sold as "pure glacier water" came from a public water system in Alaska.
Lisa Ledwidge, 38, of Minneapolis, stopped drinking bottled water a couple of years ago, partly because she found out that many brands come from a municipal supply. "You're spending more per gallon than you would on gasoline for this thing that you can get out of the tap virtually for free," she says. "I wondered, Why am I spending this money while complaining about how much gas costs? But you don't ever hear anyone complain about the price of bottled water." Ledwidge says she now drinks only filtered tap water.
The controversy isn't simply about tap vs. bottled water; most people drink both, knowing the importance of plenty of water. What they may not know is that some bottled water may not be as pure as they expect. In 1999 the NRDC tested more than 1,000 bottles of 103 brands of water. (This is the most recent major report on bottled water safety.) While noting that most bottled water is safe, the organization found that at least one sample of a third of the brands contained bacterial or chemical contaminants, including carcinogens, in levels exceeding state or industry standards. Since the report, no major regulatory changes have been made and bottlers haven't drastically altered their procedures, so the risk is likely still there.
The NRDC found that samples of two brands were contaminated with phthalates, in one case exceeding Environmental Protection Agency (EPA) standards for tap water. These chemicals, used to make plastic softer, are found in cosmetics and fragrances, shower curtains, even baby toys, and are under increasing scrutiny. They're endocrine disrupters, which means they block or mimic hormones, affecting the body's normal functions. And the effects of exposure to the widespread chemicals may add up.
When exposed to high levels of phthalates during critical developmental periods, male fetuses can have malformed reproductive organs, including undescended testicles. Some experts link phthalates to low sperm counts.
Water bottles do not contain the chemical, which means the phthalates detected by the NRDC probably got into the water during processing at the bottling plant, or were present in the original water source (phthalates have been found in some tap water).
Bottled water is regulated for safety, but it's a tricky thing. The EPA regulates tap water, while the FDA oversees bottled. Yet FDA oversight doesn't apply to water packaged and sold within the same state, leaving some 60 to 70 percent of bottled water, including the contents of watercooler jugs, free of FDA regulation, according to the NRDC's report. In this case, testing depends on the states, but the NRDC found that they often don't have adequate resources to oversee bottled water, in some cases lacking even one full-time person for an entire state.
The FDA requires bottlers to regularly test for contaminants, but the agency considers bottled water a low-risk product, so plants may not be inspected every year. According to one FDA official, it's the manufacturer's responsibility to ensure that the product complies with laws and regulations. Some bottlers turn to NSF International, a trade group that conducts yearly unannounced inspections of plants, looking at the source of the water and the treatment process, and testing for contaminants. Other companies belong to the International Bottled Water Association (IBWA), which also performs annual unannounced tests to ensure the plant is up to FDA standards. IBWA has its own regulations, some of which are stricter than the FDA's.
Bottlers don't have to let consumers know if their product becomes contaminated, but sometimes they pull their products from stores. In fact, between 1990 and 2007, this happened about 100 times, says Peter Gleick of the Pacific Institute in Oakland, California. Among the reasons for recall: contamination with mold, benzene, coliform, microbes, even crickets.
What's in That Bottle?
Evocative names and labels depicting pastoral scenes have convinced us that the liquid is the purest drink around. "But no one should think that bottled water is better regulated, better protected or safer than tap," says Eric Goldstein, co-director of the urban program at the Natural Resources Defense Council (NRDC), a nonprofit organization devoted to protecting health and the environment.
Yes, some bottled water comes from sparkling springs and other pristine sources. But more than 25 percent of it comes from a municipal supply. The water is treated, purified and sold to us, often at a thousandfold increase in price. Most people are surprised to learn that they're drinking glorified tap water, but bottlers aren't required to list the source on the label.
This year Aquafina will begin stating on labels that its H2O comes from public water sources. And Nestlé Pure Life bottles will indicate whether the water comes from public, private or deep well sources. Dasani acknowledges on its website, but not on the label itself, that it draws from local water.
Labels can be misleading at best, deceptive at worst. In one notorious case, water coming from a well located near a hazardous waste site was sold to many bottlers. At least one of these companies labeled its product "spring water." In another case, H2O sold as "pure glacier water" came from a public water system in Alaska.
Lisa Ledwidge, 38, of Minneapolis, stopped drinking bottled water a couple of years ago, partly because she found out that many brands come from a municipal supply. "You're spending more per gallon than you would on gasoline for this thing that you can get out of the tap virtually for free," she says. "I wondered, Why am I spending this money while complaining about how much gas costs? But you don't ever hear anyone complain about the price of bottled water." Ledwidge says she now drinks only filtered tap water.
The controversy isn't simply about tap vs. bottled water; most people drink both, knowing the importance of plenty of water. What they may not know is that some bottled water may not be as pure as they expect. In 1999 the NRDC tested more than 1,000 bottles of 103 brands of water. (This is the most recent major report on bottled water safety.) While noting that most bottled water is safe, the organization found that at least one sample of a third of the brands contained bacterial or chemical contaminants, including carcinogens, in levels exceeding state or industry standards. Since the report, no major regulatory changes have been made and bottlers haven't drastically altered their procedures, so the risk is likely still there.
The NRDC found that samples of two brands were contaminated with phthalates, in one case exceeding Environmental Protection Agency (EPA) standards for tap water. These chemicals, used to make plastic softer, are found in cosmetics and fragrances, shower curtains, even baby toys, and are under increasing scrutiny. They're endocrine disrupters, which means they block or mimic hormones, affecting the body's normal functions. And the effects of exposure to the widespread chemicals may add up.
When exposed to high levels of phthalates during critical developmental periods, male fetuses can have malformed reproductive organs, including undescended testicles. Some experts link phthalates to low sperm counts.
Water bottles do not contain the chemical, which means the phthalates detected by the NRDC probably got into the water during processing at the bottling plant, or were present in the original water source (phthalates have been found in some tap water).
Bottled water is regulated for safety, but it's a tricky thing. The EPA regulates tap water, while the FDA oversees bottled. Yet FDA oversight doesn't apply to water packaged and sold within the same state, leaving some 60 to 70 percent of bottled water, including the contents of watercooler jugs, free of FDA regulation, according to the NRDC's report. In this case, testing depends on the states, but the NRDC found that they often don't have adequate resources to oversee bottled water, in some cases lacking even one full-time person for an entire state.
The FDA requires bottlers to regularly test for contaminants, but the agency considers bottled water a low-risk product, so plants may not be inspected every year. According to one FDA official, it's the manufacturer's responsibility to ensure that the product complies with laws and regulations. Some bottlers turn to NSF International, a trade group that conducts yearly unannounced inspections of plants, looking at the source of the water and the treatment process, and testing for contaminants. Other companies belong to the International Bottled Water Association (IBWA), which also performs annual unannounced tests to ensure the plant is up to FDA standards. IBWA has its own regulations, some of which are stricter than the FDA's.
Bottlers don't have to let consumers know if their product becomes contaminated, but sometimes they pull their products from stores. In fact, between 1990 and 2007, this happened about 100 times, says Peter Gleick of the Pacific Institute in Oakland, California. Among the reasons for recall: contamination with mold, benzene, coliform, microbes, even crickets.
Tuesday, December 2, 2008
The Truth Behind Orlando Bloom’s Engagement Rumors
It's another surprising news. While engagement rumors swirl surrounding actor Orlando Bloom and girlfriend Victoria's Secret model Miranda Kerr, Entertainment Tonight has the truth behind the rumors.
On Sunday, reports surfaced that Bloom and Kerr were engaged and that the two are set to marry within the next year.
A representative for the actor tells ET, "This is a rumor, they are not engaged."
On Sunday, reports surfaced that Bloom and Kerr were engaged and that the two are set to marry within the next year.
A representative for the actor tells ET, "This is a rumor, they are not engaged."
Monday, December 1, 2008
Grilled Pizza Bread
You Will Need
1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded mozzarella cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
Sliced pepperoni (optional)
What to Do:
1. In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender; drain.
2. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes.
3. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives, and pepperoni if desired.
4. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered, over medium heat for 15 to 20 minutes or until heated through.
Serves: 4-6
1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded mozzarella cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
Sliced pepperoni (optional)
What to Do:
1. In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender; drain.
2. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes.
3. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives, and pepperoni if desired.
4. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered, over medium heat for 15 to 20 minutes or until heated through.
Serves: 4-6
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