No seriously!  Ha!  This dog is really sitting pretty 🙂  Hair getting done at the salon just like a lady…

Jamie Foxx telling us how he really feels!  Ha!  Relationships skit on his DVD “I might need Security”…

Stephanie Jaworski: “This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a rich deep chocolate flavor. Brownies are often classified as “fudgy” or “cakey”, yet I would describe this brownie as a cross between the two. They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream.

The Cookworks: “Ingredients:
1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt

Ganache, recipe follows
Special equipment: an ounce scale

Directions
Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.

In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.

Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.

Ganache:
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.

The ganache should be used for spreading while warm.”

vegrecipesofindia: “Chole bhature – spicy chickpeas curry served with leavened fried bread. Popular in Punjab and parts of North India.

PREP TIME: 9 hours
COOK TIME: 30 mins
TOTAL TIME: 9 hours 30 mins

AUTHOR: Dassana
RECIPE TYPE: breakfast, brunch
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
• 1 cup dried small chickpeas or regular chickpeas/chole/safed chana (canned chickpeas can also be used) or 1.5 cups regular dried chickpeas.
• 1 green chilli/hari mirch, slit
• 1 tsp coriander powder/dhania powder
• ¼ tsp red chilli powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 tsp garam masala powder or chole masala
• ½ or 1 tsp dry mango powder/amchur powder
• a pinch of asafoetida/hing (optional)
• black salt or rock salt as required
• 2 cups water to be added later
whole garam masala/spices
• 1 tsp cumin seeds/jeera
• 1 large indian bay leaf/tej patta
• 2 inch cinnamon/dal chini
• 2-3 cloves/lavang
• 2 green cardamom/choti elachi
• 2-3 black peppercorn
ground paste ingredients:
• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• ½ inch ginger/adrak, chopped
• 3-4 garlic cloves/lahsun, chopped
• 1 green chili, chopped
for bhatura recipe you can read the following step by step recipes:
• bhatura
• quick – aloo/potato bhatura
• easy bhatura recipe
• quick bread bhatura recipe

INSTRUCTIONS
1. first soak the chickpeas/chole in enough water overnight or for 7-8 hours.
2. drain the water and cook the chole with water+salt in a pressure cooker or a pot.
3. you can also add a pinch or two of baking soda while cooking the chole.
4. strain the chole and keep aside.
5. make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder or blender
6. no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
7. keep the paste aside.
8. heat oil in a pan or kadai/wok.
9. fry the whole garam masala/spices mentioned above till the oil become fragrant.
10. don’t burn them.
11. add the ground paste and saute till the oil starts to leaves the sides of the paste.
12. stir while sauting so that the paste does not stick to the pan.
13. add all the dry spice powders – turmeric, red chili powder, coriander and dry mango powder.
14. stir and saute for a minute. add the cooked chole and stir.
15. pour water. add salt and stir.
16. simmer on a low or medium flame for 12-15 minutes till the curry thickens. don’t cover the pan. stir occasionally.
17. add slit green chilies and garam masala powder or chole masala. stir and simmer for a minute or two.
18. check the seasoning and add more salt or spice powders if required.
19. garnish chole with coriander leaves.
20. serve chole with onion slices, lemon wedges along with bhatura.
21. you can also garnish the chole with some slit green chilies and julienned gingers.
22. enjoy the chole bhature.”

HOT Soulful VIOLINIST does cover of ALL OF ME – Damien Escobar Violin Cover – John Legend

Cooking With Jack Show: “Here is my mom’s way of getting us to eat our veggies. I love and miss you mom. Here is the recipe

Ingredients:
Baked Potatoes
peas or corn or your favorite veggie cut up
Butter
Milk
shredded cheese
green onions/scallions
salt & pepper

Directions:

Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done.

Then cut them in half and carve out the potatoes leaving the shells behind.

Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste.

Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice.

Cover vegetables in the shell with mashed potatoes.

sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top.

Bake again until cheese is melted and slightly golden brown on top.”