Iyanla Vanzant’s Show: “For more than a decade, Charmaine was involved in a roller-coaster relationship with Jay, the biological father of 34 children with 17 different women. She is the mother of three of Jay’s sons (ages 12, 11 and 5) and was pregnant with her youngest child at the same time as two other mothers of Jay’s children.
— Now, Charmaine says she doesn’t want to be with Jay, but Iyanla wants to know how she got to three children. “At what point do you say no?” Iyanla asks.
“When I had nothing else,” Charmaine says. “Nothing else for myself, to give to my children, my friends.” When she was with Jay, Charmaine says, even her family began to judge her. Watch as Iyanla encourages Charmaine to speak the truth and share the source of her family’s shame.”

“Highlights of Oprah’s fascinating one-on-ones: Elie Wiesel 0:16; Diana Ross 9:29; John F. Kennedy Jr. 15:23; Sidney Poitier 23:15; Nelson Mandela 32:02; Dr. Catherine Hamlin 43:56; Lisa Marie Presley 54:04″

Ash Pazi: “How to make fattoush salad at home in easy steps. Fattoush salad recipe. Fattoush salad is a Mediterranean salad. Fattoush salad is low in calories and rich in vitamins and yet filling.

FATTOUSH SALAD

• 1 Small Romaine Lettuce
• 1 Medium Red Onion
• 2 Medium Tomatoes
• 3 Medium Cucumbers
• 3 oz (85 g) Olives
• 1/2 Bunch Italian Parsley
• 1/4 Bunch Mint Leaves
• 1/2 Bunch Radish
• 1 Pita Bread
• 1/4 Cup Olive Oil
• Dijon Mustard
• 2 Tbsp White Wine Vinegar
• Sumac, Salt, Black Pepper Powder, Dried Basil
• 3/4 Cup Plain Yogurt
• 2 Tbsp Tahini
• 1/3 Lemon
• 1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

PREPARATIONS:

1- Toast the pita bread.

DIRECTIONS:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.
2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.
3- Add the vinegar mixture to the large bowl and mix well.
4- Break the toasted pita bread and add to the bowl and mix.
Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.
6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.
7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.”

Hahahahaha!  VIRAL VIDEO: Barack Obama in Jamaica (Patois) “Greetings massive! Wha gwaan Jamaica?”

CHEF JOHN: “It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to be part of the discussion. When you combine stunning looks with amazing taste and texture, this classic is hard to beat. The way the almost-burnt caramel layer gets fused on, becomes one with, the creamy custard is nothing short of magic. Crème brulee gets more press, but people that know, know.

If my plea for you to use creme fraiche goes unheeded, yes, heavy cream will work here, but the subtle tang and nuttiness you get from the fermented cream takes this to places the regular stuff just can’t. It also seems to add some extra smoothness to the texture, and make no mistake; the mouthfeel with this classic is just as critical as the flavor.

I’ve not tested my theory, but other substitutions like buttermilk and sour cream should also work similarly. If you don’t have Grand Marnier, just using vanilla is fine, but the vague scent of orange rind that it provides the custard is really nice.

You also have the freedom to change the size and shape of your ramekins. Whether you use fewer, larger ones, or a larger number of smaller-sized ramekins, the procedure will work exactly the same. Of course, you’ll have to adjust the cooking times, but the “just set” doneness test will be your ultimate guide. I hope you give these classic treats a try soon. Enjoy!

Ingredients for 4 (6.5 oz) Crème Caramels:

*Scant 1/2 cup sugar, melted over medium heat until a dark caramel forms (just a tad less than a full half cup)

1 large egg

3 large egg yolks

1/4 tsp salt

1/4 cup sugar

1 tsp vanilla

1/2 tsp Grand Marnier

1/2 cup creme fraiche

1/2 cup milk
Bake at 325 F for about 45-50 minutes, or until just set.”

First Post: “Shah Rukh Khan and Kajol, the lead actors from Aditya Chopra’s Dilwale Dulhania Le Jayenge, are currently filming Rohit Shetty’s movie, Dilwale. But the 20th anniversary of their iconic film could not pass by without some sort of celebration, especially since it also just happens to be the longest-running film in Hindi cinema.

While the rest of the world posted celebratory texts and photos, the trio teamed up for a short video.

The almost-three-minute-long video recreates the most memorable scenes from DDLJ, with Shah Rukh and Kajol even reciting the film’s famous lines of dialogue.

And of course, they address the eternal question: why didn’t Raj simply pull the chain to stop the train when Simran was running to catch it?

Twenty years, a fuzzy beard and wrinkles (for Shah Rukh) and several kilos (for Kajol) later, the chemistry between the two remains as cute and charming as ever.

Watch the video below. You’ll surely fall in love again and again and again.”