Photos Courtesy of Steampunk Fashion!
Saturday, January 2, 2010
Friday, January 1, 2010
Thursday, December 31, 2009
SHELDON & SAVANNAH WISHES A HAPPY NEW YEAR TO ALL!
Sheldon & Savannah proposes a toast to all of You!
Photo Courtesy of Casa Sugar!
Now we wanted to feature U2 as our video of the day(you KNOW which video) but we'll wait til tomorrow...so for the festivities tonight...lose control:)
Wednesday, December 30, 2009
Tuesday, December 29, 2009
OUR NEW YEARS EVE ATTIRE!
SAVANNAH'S LOOK FOR NYE!
SHELDON'S LOOK FOR NYE! (Savannah mentioned she'll also settle for the man INSIDE the outfit too!)
Photos Courtesy of GQ.com---Ralph Lauren
SHELDONS MOVIE PICK THIS WEEK---AVATAR
Hey this movie WORKED! Special effects are PHENOMENAL! Story---PRICELESS!
Savannah & Sheldons New Years Party Dinner Table
Sex and the City's Cosmopolitan Cocktail
Cosmopolitan
Celebrate Sex and the City fever like a true fan - with a Cosmo!"I'd like a Cheeseburger, please, a large fries and a Cosmopolitan" [Carrie]
"So what are we going to do? Sit around bars, sipping Cosmos and sleeping with strangers when we're eighty?" [Carrie]
There's no doubt the Sex and the
One indisputable icon of
Mikey Enright, head mixologist for new must-visit-hotspot ivy, believes the SATC hype will put the Cosmo back at the top of the list of Australia's favourite cocktails. "We'll definitely see a resurgence of the Cosmo in bars over the next few months both in its classic form and contemporary variations, because popular culture is a big influence on bar and cocktail trends."
The Cosmopolitan dates back to the 1970s, although it was only in the 1990s, and particularly due to SATC that it gained popularity with a mass audience.
According to Enright, "SATC cast and crew used to go to the Rainbow Rooms bar in NYC after they wrapped from shooting and used to drink Cosmos - it was this that promoted their inclusion on the show, and hence gave rise to one of the most well-known cocktails around! It's a classic cocktail created by Cheryl Cook of Florida - that can be easily enjoyed at home, or at the new ivy bar for a classic Cosmo experience."
Ivy cosmopolitan
A delicious Cosmo recipe from the mixologist maestro Enright to try at home.
Ingredients
45ml Absolut citron
15ml Cointreau
30ml Cranberry juice
10ml Lime juice
10ml Pink grapefruit juice
10ml Elderflower cordial
Method
Add all ingredients in a Boston glass with cubed ice then shake and fine strain into a chilled cocktail glass
Garnish: flamed pink grapefruit zest
So, whether it be Samantha's conquests, Carrie's musings, Mr.Big (or Aidan), the excitement of NYC or the fabulous fashion (or faux-pas), reminisce all over a Cosmo!
Health note for fabulous ladies everywhere: Cranberries should not just be thought of in relation to cranberry juice for Cosmopolitans! Cranberries are high in antioxidants and harness unique health benefits so they're perfect for keeping a girl healthy when she's out around the town. This versatile red power berry comes in the form of dried cranberries (perfect eaten as a snack on the go, or tossed into salads, muesli and baked goods) and frozen (suitable for making sauces, smoothies etc). Check out www.cranberries.com.au
Sex and the City - www.femail.com.au/sex-and-the-city-book.htm
Courtesy of www.femail.com.au
Killer App: Sweet Potato and Bacon in Endive Boats
New Year's Eve is a time for celebrating, so I always like to keep the food simple and delicious — with lots of sparkling, of course. To avoid a bunch of cleanup after a party, I prefer to serve appetizers with no utensils required. An endive spear filled with sweet potatoes, bacon, crème fraiche, and a sprinkling of chives fits the ticket perfectly. I experimented with these on Christmas to make sure they are perfect for New Year's Eve. The sweet potato and bacon I prepped the morning of, sautéing it until nearly finished. Just before my guests arrived, I reheated the bacon and sweet potato mixture in a pan and plated the dish. The bitter endive and peppery bacon balanced the sweetness of sweet potato. Each bite reminds me of a more complex baked potato with all of the fixings. Celebrate your New Year's with sweet potato endive spears, and get the recipe by reading more.
Endive Spears With Sweet Potato and Bacon
From Fine Cooking Ingredients
3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh chives
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream
Directions
Courtesy of YumSugar
From Fine Cooking Ingredients
3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh chives
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream
Directions
- Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes.
- Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.
- Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.
- Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.
Courtesy of YumSugar
Reader Recipe: Tropical Crab Salad
It's Dungeness crab season right now in San Francisco, and I can't wait to take advantage of the extremely fresh catch. After seeing TeamSugar member lengel's recipe for tropical crab salad, I already know what I'll be making with my crabmeat. With ingredients such as mangoes, avocados, cilantro, and radicchio, the salad looks crunchy, sweet, savory, bright, and zesty all at the same time. To see the healthy recipe,read more. Submitted by TeamSugar member lengel
Healthy & Easy Crab Salad
Elie Kruger The Food You Crave I stumbled upon this easy crab salad while flipping through Ellie Krieger's cookbook The Food You Crave. If you don't already own this book I suggest you snag one for your cookbook collection. It's full of awesome recipes that are lighter and healthier, yet oh so yummy.
Ingredients
For the Salad
1/2 pound lump crab meat, picked over for shells and cartilage
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
1/4 cup coarsely chopped radicchio
For the Dressing
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Directions
In a medium sized bowl, gently toss together the crab with the celery, mango, scallions, cilantro and radicchio. For the dressing, in a small bowl whisk together the lime juice, lime zest, salt, pepper and red pepper flakes. Next, slowly whisk in the olive oil until an emulsion begins. Add the dressing to the salad and gently toss to combine.
Served any way you like!
Courtesy of YumSugar!
Do you cook wonderfully delicious dishes and then take photographs of them to show your friends and family? Well, why not go one step further and share them with us in the YumSugar Community? That's what reader MénagèreModerne recently did with this scrumptious sounding stroganoff recipe.
Classic stroganoff is made with ground beef, but Ménagère used ground pork because that's what she had on hand and she wanted to "cut down on the salt a bit." The final dish, that combines the meat with sour cream, sherry, and mushrooms, is economical and surprisingly fast. More of Ménagère's stunning food photography can be viewed on her blog, mmmm...food!, but to check out the pork stroganoff recipe, read more.
Elie Kruger The Food You Crave I stumbled upon this easy crab salad while flipping through Ellie Krieger's cookbook The Food You Crave. If you don't already own this book I suggest you snag one for your cookbook collection. It's full of awesome recipes that are lighter and healthier, yet oh so yummy.
Ingredients
For the Salad
1/2 pound lump crab meat, picked over for shells and cartilage
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
1/4 cup coarsely chopped radicchio
For the Dressing
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Directions
In a medium sized bowl, gently toss together the crab with the celery, mango, scallions, cilantro and radicchio. For the dressing, in a small bowl whisk together the lime juice, lime zest, salt, pepper and red pepper flakes. Next, slowly whisk in the olive oil until an emulsion begins. Add the dressing to the salad and gently toss to combine.
Served any way you like!
Courtesy of YumSugar!
Reader Recipe: Hamburger Stroganoff
Do you cook wonderfully delicious dishes and then take photographs of them to show your friends and family? Well, why not go one step further and share them with us in the YumSugar Community? That's what reader MénagèreModerne recently did with this scrumptious sounding stroganoff recipe.
Classic stroganoff is made with ground beef, but Ménagère used ground pork because that's what she had on hand and she wanted to "cut down on the salt a bit." The final dish, that combines the meat with sour cream, sherry, and mushrooms, is economical and surprisingly fast. More of Ménagère's stunning food photography can be viewed on her blog, mmmm...food!, but to check out the pork stroganoff recipe, read more.Hamburger Stroganoff
www.simplyrecipes.com I made this over the weekend and my husband and I both really liked it. I used ground pork instead of beef since that's what I had on hand and cut down on the salt a bit and it tasted great. It was yummy, economical (since it uses ground meat instead of a more expensive cut), and really fast to make. I will be making this dish again for sure.
Ingredients
* Butter
* 1 lb ground chuck
* Salt and pepper
* 1 yellow onion, chopped (about 1 cup)
* 8 ounces sliced cremini mushrooms (can substitute button mushrooms), sliced
* 1/3 cup of dry sherry, dry white wine, or water
* 1/2 cup chopped parsley, loosely packed
* 1 1/4 cups sour cream (room temperature)
* 1 teaspoon lemon juice (I used a bit more than that)
* 1/4 teaspoon paprika or more to taste (I used smoked paprika instead and more than what the recipe called for)
* 8 ounces egg noodles
Directions
1) Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.
2) Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat, break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
3) Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
4) Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.
5) While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
6) Remove the pan from the heat. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time. Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste). Stir in the meat and onions. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
7) Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain.
Serve the stroganoff on top of egg noodles. Serves 4.
Courtesy of YumSugar!
This dessert isn't necessarily light in the "lite" sense, but with its delicate glaze and perky lemon profile, it's a bright and buoyant counterbalance to all the chocolate holiday confections. With some Meyer lemons from a friend's tree, I made this lemon cornmeal cake as an epilogue to Christmas, and it was unintimidating yet delightfully different.
Remembering another recipe I've been wanting to make for a polenta cake, I decided to take the Mediterranean inspiration and substitute olive oil for the butter, which gave the cake a rich, but exotic flavor. Though I planned to infuse the glaze with rosemary, I ran out of time, but still used a sprig as a festive garnish. Get the recipe when youread more.
www.simplyrecipes.com I made this over the weekend and my husband and I both really liked it. I used ground pork instead of beef since that's what I had on hand and cut down on the salt a bit and it tasted great. It was yummy, economical (since it uses ground meat instead of a more expensive cut), and really fast to make. I will be making this dish again for sure.
Ingredients
* Butter
* 1 lb ground chuck
* Salt and pepper
* 1 yellow onion, chopped (about 1 cup)
* 8 ounces sliced cremini mushrooms (can substitute button mushrooms), sliced
* 1/3 cup of dry sherry, dry white wine, or water
* 1/2 cup chopped parsley, loosely packed
* 1 1/4 cups sour cream (room temperature)
* 1 teaspoon lemon juice (I used a bit more than that)
* 1/4 teaspoon paprika or more to taste (I used smoked paprika instead and more than what the recipe called for)
* 8 ounces egg noodles
Directions
1) Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.
2) Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat, break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
3) Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
4) Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.
5) While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
6) Remove the pan from the heat. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time. Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste). Stir in the meat and onions. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
7) Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain.
Serve the stroganoff on top of egg noodles. Serves 4.
Courtesy of YumSugar!
Brighten Up the Holidays With Lemon Cornmeal Cake
This dessert isn't necessarily light in the "lite" sense, but with its delicate glaze and perky lemon profile, it's a bright and buoyant counterbalance to all the chocolate holiday confections. With some Meyer lemons from a friend's tree, I made this lemon cornmeal cake as an epilogue to Christmas, and it was unintimidating yet delightfully different. Remembering another recipe I've been wanting to make for a polenta cake, I decided to take the Mediterranean inspiration and substitute olive oil for the butter, which gave the cake a rich, but exotic flavor. Though I planned to infuse the glaze with rosemary, I ran out of time, but still used a sprig as a festive garnish. Get the recipe when youread more.
Lemon Cornmeal Cake
Modified From Bon Appétit
Ingredients
Glaze
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon juice
Cake
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons olive oil
Directions
Courtesy of YumSugar!
Recently, I made homemade cherry bounce as one of my edible gifts this year. The liqueur is lovely as an after-dinner cordial, but I also couldn't wait to experiment with other uses for it. PartySugar discovered that cherry bounce tastes great simply mixed with some tonic water or seltzer; it takes on a refreshing, spiked cherry cola quality. But beyond adding sweetness to simple spritzers, cherry cordial also adds a soft, fruity twist to the most classic of cocktails, the old-fashioned. Make the most of cherry bounce when you read more.
WE'LL RING IN A HAPPY NEW YEAR WITH OUR LOVED ONES! WISHING THE SAME FOR ALL OF YOU!
Modified From Bon Appétit
IngredientsGlaze
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon juice
Cake
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons olive oil
Directions
- For glaze: Combine powdered sugar and 2 tablespoons lemon juice (I used more) in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- For cake: Position rack in center of oven and preheat to 350°F.
- Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
- Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
- Pour buttermilk mixture and olive oil into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir).
- Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
- Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely.
Courtesy of YumSugar!
Happy Hour: Cherry Bounce Old-Fashioned
Recently, I made homemade cherry bounce as one of my edible gifts this year. The liqueur is lovely as an after-dinner cordial, but I also couldn't wait to experiment with other uses for it. PartySugar discovered that cherry bounce tastes great simply mixed with some tonic water or seltzer; it takes on a refreshing, spiked cherry cola quality. But beyond adding sweetness to simple spritzers, cherry cordial also adds a soft, fruity twist to the most classic of cocktails, the old-fashioned. Make the most of cherry bounce when you read more.Cherry Bounce Old Fashioned
Modified from Every Day With Rachael Ray
Ingredients
1/4 cup cherry bounce
Dash Angostura bitters
2 ounces bourbon
Ice cubes
Orange wedge or cherry, for garnish
Directions
Courtesy of YumSugar!
Modified from Every Day With Rachael Ray
Ingredients
1/4 cup cherry bounce
Dash Angostura bitters
2 ounces bourbon
Ice cubes
Orange wedge or cherry, for garnish
Directions
- Combine first three ingredients together in a rocks glass over ice cubes. Top with a wedge of orange or a cherry for garnish.
Courtesy of YumSugar!
WE'LL RING IN A HAPPY NEW YEAR WITH OUR LOVED ONES! WISHING THE SAME FOR ALL OF YOU!Wednesday, November 25, 2009
The Worm Turns...
Judge blasts bad bank, erases 525G debt
Comments: 52
Judge KOs 525G mortgage to slap bank
Last Updated: 4:18 PM, November 25, 2009
Posted: 3:46 AM, November 25, 2009
A Long Island couple is home free after an outraged judge gave them an amazing Thanksgiving present -- canceling their debt to ruthless bankers trying to toss them out on the street.
Suffolk Judge Jeffrey Spinner wiped out $525,000 in mortgage payments demanded by a California bank, blasting its "harsh, repugnant, shocking and repulsive" acts.
The bombshell decision leaves Diane Yano-Horoski and her husband, Greg Horoski, owing absolutely no money on their ranch house in East Patchogue.
Spinner pulled no punches as he smacked down the bankers at OneWest -- who took an $814.2 million federal bailout but have a record of coldbloodedly foreclosing on any homeowner owing money.
"The bank was so intransigent that he [the judge] decided to punish them," Greg Horoski, 55, said about Spinner's scathing ruling last Thursday against OneWest and its IndyMac mortgage division.
MORE NYPOST.COM COVERAGE
LAMBERT DOESN'T APOLOGIZE FOR AMA SHOW
DOBBS CONSIDERING US SENATE RUN IN NJ
ESCORT TELLS ALL ABOUT NIGHT WITH ITALIAN PM
It erased up to $291,000 in principal and $235,000 in interest and penalties.
The Horoskis -- who had been paying only interest on their mortgage -- had no equity in the home.
Horoski, who had begged the bankers to let him restructure the loan, said, "I think the judge felt it was almost a personal vendetta." Dealing with the bank, he said, was "like dealing with organized crime."
OneWest said, "We respectfully disagree with the lower court's unprecedented ruling and we expect that it will be overturned on appeal."
It claimed it "has been extremely active in working with consumers on home loan modifications through the Obama administration's Home Affordable Modification Program and other loan modification initiatives."
The bank is owned by a private equity group that purchased the failed IndyMac bank.
Yano-Horoski, a college professor of English and cognitive reason, and Horoski, who sells collectible dolls online, bought their 3,400-square-foot, one-level house 15 years ago for less than $200,000.
In 2004, court records show, they refinanced, paying off their original mortgage with part of a $292,500 sub-prime loan from Deutsche Bank. They used what was left for health care and for his business.
The loan carried an initial adjustable interest rate of 10.375 percent, which soared to 12.375 percent.
It eventually ended up being either owned or serviced by IndyMac, and the bank sued the couple in July 2005 when they began having trouble making payments because of Horoski's health problems.
After a foreclosure was approved last January, Yano-Haroski successfully asked for a court settlement conference.
Spinner excoriated OneWest for repeatedly refusing to work out a deal, for misleading him about the dollar amounts at stake in the case, and for its treatment of the couple over months of hearings.
OneWest's conduct was "inequitable, unconscionable, vexatious and opprobrious," Spinner wrote.
He canceled the debt because the bank "must be appropriately sanctioned so as to deter it from imposing further mortifying abuse against [the couple]."
The bank is involved in a similar case in California, where it's trying to foreclose on an 89-year-old woman, despite two court orders telling it to stop.
Suffolk Judge Jeffrey Spinner wiped out $525,000 in mortgage payments demanded by a California bank, blasting its "harsh, repugnant, shocking and repulsive" acts.
The bombshell decision leaves Diane Yano-Horoski and her husband, Greg Horoski, owing absolutely no money on their ranch house in East Patchogue.
Spinner pulled no punches as he smacked down the bankers at OneWest -- who took an $814.2 million federal bailout but have a record of coldbloodedly foreclosing on any homeowner owing money.
YOU OWN IT: Greg Horoski won his battle to keep his Patchogue one-level ranch home, as a judge called OneWest bank's foreclosure efforts against Horoski and his wife "repulsive."
MORE NYPOST.COM COVERAGE
LAMBERT DOESN'T APOLOGIZE FOR AMA SHOW
DOBBS CONSIDERING US SENATE RUN IN NJ
ESCORT TELLS ALL ABOUT NIGHT WITH ITALIAN PM
It erased up to $291,000 in principal and $235,000 in interest and penalties.
The Horoskis -- who had been paying only interest on their mortgage -- had no equity in the home.
Horoski, who had begged the bankers to let him restructure the loan, said, "I think the judge felt it was almost a personal vendetta." Dealing with the bank, he said, was "like dealing with organized crime."
OneWest said, "We respectfully disagree with the lower court's unprecedented ruling and we expect that it will be overturned on appeal."
It claimed it "has been extremely active in working with consumers on home loan modifications through the Obama administration's Home Affordable Modification Program and other loan modification initiatives."
The bank is owned by a private equity group that purchased the failed IndyMac bank.
Yano-Horoski, a college professor of English and cognitive reason, and Horoski, who sells collectible dolls online, bought their 3,400-square-foot, one-level house 15 years ago for less than $200,000.
In 2004, court records show, they refinanced, paying off their original mortgage with part of a $292,500 sub-prime loan from Deutsche Bank. They used what was left for health care and for his business.
The loan carried an initial adjustable interest rate of 10.375 percent, which soared to 12.375 percent.
It eventually ended up being either owned or serviced by IndyMac, and the bank sued the couple in July 2005 when they began having trouble making payments because of Horoski's health problems.
After a foreclosure was approved last January, Yano-Haroski successfully asked for a court settlement conference.
Spinner excoriated OneWest for repeatedly refusing to work out a deal, for misleading him about the dollar amounts at stake in the case, and for its treatment of the couple over months of hearings.
OneWest's conduct was "inequitable, unconscionable, vexatious and opprobrious," Spinner wrote.
He canceled the debt because the bank "must be appropriately sanctioned so as to deter it from imposing further mortifying abuse against [the couple]."
The bank is involved in a similar case in California, where it's trying to foreclose on an 89-year-old woman, despite two court orders telling it to stop.
Read more: http://www.nypost.com/p/news/local/judge_kos_mortgage_to_slap_bank_28ZS1oW8Y58z6gu1AQbWMI#ixzz0Xw2NeK4X
Courtesy of the New York Post
Wednesday, November 18, 2009
How Much Is Too Much?
Leighton looks beautiful but photos like these are ones that most women grow up and regret...
...And Everything Nice
Come Party With Me: Almost Meatless Thanksgiving — Dessert
Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance,read more. Sweet Potato Pie
From Food Network
Ingredients
Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows
Directions
Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.
Candied Pecans
1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces
Courtesy of YumSugar!
From Food Network
IngredientsFilling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows
Directions
- Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
- Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
- Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
- Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
- Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
- Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
- Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
- When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.
Candied Pecans
1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces
- Heat oven to 350 degrees F.
- Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
- Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
Courtesy of YumSugar!
Interesting Read...Even More Interesting Photo
Father of Alleged Michael Jackson Molestation Victim Kills Himself
Evan Chandler
Splash News Online
Evan Chandler, 65, was the father of the boy, now 29, who was paid a reported $15 to $20 million by the King of Pop to stop speaking about his claims of sexual abuse he alleges took place during sleepovers in 1992.
Chandler, a onetime Beverly Hills dentist, was discovered dead on Nov. 5 in his luxury waterfront apartment, clothed and without a suicide note nearby. He died of a self-inflicted gunshot wound to the head from a .38-caliber revolver, according to Jersey City Police Department spokesman Stan H. Eason.
Chandler and his son had been estranged since 2006, when the son secured a restraining order after claiming his father came after him with a dumbbell.
The boy was 12 when he began going to Jackson's Neverland Ranch for sleepovers after the pair met through the child's stepfather's rental-car company. The boy first came out with his accounts of molestation when Chandler put him under anesthesia for dental work.
Jackson's lawyers called accusations that the singer fondled the boy fabrications and outright extortion. Jackson was never charged with a crime for the alleged incidents. Jackson later faced a trial on charges of molesting another boy, and was acquitted.
Chandler was suffering from a serious ailment at the time of his death. Authorities would not give details on the nature of the illness.
Thursday, November 12, 2009
Friday, October 30, 2009
Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts
Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait. Because of the special and flavorful topping — bacon! Brussels sprouts! sour cream! — this recipe, however, involves a small amount of cooking.
It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe,read more.
Baked Potatoes With Brussels Sprouts
From Real Simple
Ingredients
4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper
Directions
From Real Simple
Ingredients4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper
Directions
- Preheat oven to 375° F.
- Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
- In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
- Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
- Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Easy Pasta Dishes
Grilled Tilapia with Lemon Butter, Capers and Orzo
Cook Time:
10 min
Level:
Easy
Yield:
4 servings
Ingredients
- 1 lemon
, finely zested
- 2 lemons
- 1/2 cup dry white wine
- 1 shallot, thinly sliced
- Splash heavy cream
- 1 stick unsalted butter, cut into cubes, at room temperature
- Salt and freshly ground black pepper
- 4 (8-ounce) tilapia fillets
- 3 tablespoons olive oil
- 1/2 pound orzo, cooked al dente
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup drained capers
Directions
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Heat the grill to high.
Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
Next Recipe...
Easy Lemon Pasta with Chicken
Cook Time:
25 min
Level:
Easy
Yield:
3 to 5 servings
Ingredients
- 1 pound dried penne
- 2 chicken cutlets, cut into fingers
- Salt and freshly ground black pepper
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 tablespoons roughly chopped fresh parsley, for garnish
- 2 lemons
- 1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
And for Vegetarian lovers....The Next Recipe...
Linguine with Butter, Pecorino, Arugula and Black Pepper
Cook Time:
15 min
Level:
Easy
Yield:
4 servings
Ingredients
- Salt
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula
Directions
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.
Courtesy of Food Network Online.
Monday, October 26, 2009
Sunday, October 25, 2009
Sunday School - Time Saving Truth from Falsehood and Envy 1737
Isaiah 5:18 (New International Version)
18 Woe to those who draw sin along with cords of deceit,
and wickedness as with cart ropes,
The Painting "Time Saving Truth from Falsehood and Envy 1737" by François Lemoyne
Church service tonight dealt with deep issues of envy, jealousy, bitterness and it destructive power over the giver & the receiver.
Photo courtesy of Wikipedia.
Biblical quote courtesy of The Bible Gateway
Saturday, October 24, 2009
Friday, October 23, 2009
The Week In Review
- On the television programming front, check out The Ausiello Files
- Head out to the Farmers Market tomorrow and get these for fun fast meals next week.
- Dress to Impress in this incredible all season cocktail dress.
- Be mindful of your surroundings
- Leave your home fully dressed
- But if you DO opt for no pants...try these on for size
Subscribe to:
Posts (Atom)
