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Fun Facts About Me
- I sleep with at least a foot or hand dangling off the bed.

- My favorite color is teal.

- I have 3 beauty marks: cheek, back, lower cheek.

- I like Kraft mac & cheese and hot cocoa on cold days.

- I love old romantic comedy musicals.

- I have big feet.


The Chinese Goddess of prostitutes. As a mortal, she was a widow who was much too liberal and inventive with her favors, and her father-in-law killed her. In death she was honored by her more professional associates and eventually became the goddess of whores.
Baklava Cups
1 (2 1/8oz) box frozen miniature phyllo cups
2/3 c. chopped mixed nuts
1-2 tsp. sugar
1/4 c. honey
1 tsp. water

1. Preheat the oven to 350 degrees.
2. Place the shells on a baking sheet. Mix the sugar and chopped nuts and fill the shells. Bake for 8 minutes or until the shells are lightly browned.
3. Mix the honey and water in a small bowl and drizzle over the nuts. Serve warm or at room temperature.

Kujiga: Korean Chant
Song sung by the nine elders of Kaya when summoning King Suro. One of the earliest (if not the first) recorded instance of a shamanistic ritual (kut) in Korea.

Keobuga, Keobuga
Meorireul naeeora
Naeeonoch'i aneumyeon
Kuweo meogeuri
"Turtle, Turtle
Stick out your head
If you don't
We'll roast and eat you"

Cortigiana Onesta
In Italy, known as honest courtesans, the cortigiana onesta were usually well-educated and worldly (sometimes even more so than the average upper-class woman), and often held simultaneous careers as performers or artists. They were typically chosen on the basis of their "breeding"--social and conversational skills, intelligence, common sense, and companionship--as well as their physical attributes. It was usually their wit and personality that set them apart from regular women. They were prostitutes in the sense that sex was one of their obligations, but unlike the average prostitute, sex constituted only a facet of the courtesan's array of services. For example, they were expected to be well-dressed and ready to engage in a variety of topics ranging from art to music to politics.
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Wednesday, June 01, 2011

This is a refreshing meal to be served cold.

Spring Quinoa Pilaf - 15-20 servings
This is a delicious side that can also stand alone as a vegetarian/vegan main dish. It's also fantastic as a meal of it's own when you add tuna and drizzle with Sriracha!

1 c. quinoa
1 box Near East Couscous with Toasted Pine Nuts
2 c. broth (chicken or vegetable)
1.25 c. water
1/2 large cucumber, diced
1 c. cherub tomatoes, cut in half
1 c. corn kernels (canned, frozen or fresh)
1 red bell pepper, roasted and diced
4 tbs fresh dill, minced
4tbs fresh cilantro, minced
1/2 c. black beans (drained)
1 mango, diced
2 tbsp lemon juice

Mix all of the water, broth, spice packet from the couscous and quinoa in a large pot (at least 2qt) and bring to a rolling boil. Immediately take it down to a low simmer and cover with a lid for 15 minutes. Immediately mix in the couscous, remove from heat and leave to steam with the lid on for at least 5 minutes.

Meanwhile, in a very large bowl, toss together the rest of the ingredients.

Turn out the quinoa/couscous mix into the bowl and toss briskly.

Salt and pepper to taste.

Serve chilled.

Zesty Mango Salsa - 10 servings
This is a very mild salsa that can be used for a variety of dishes as an accompaniment (great with pork chops, fish, etc) or just eaten with chips.

1 mango, diced
1 c. corn kernels (canned, frozen or fresh)
1/2 red onion, diced
6 tbsp fresh cilantro, minced
1/2 c. black beans (drained)
1/2 cucumber, diced
2 tbsp lime juice

Dice everything to be about the same size as the kernels of corn. You want a uniform, smallish size. Mix in a big bowl. Let sit for at least 10 minutes before serving and always stir before serving (juices sink to the bottom).

Spicy Mango Shrimp Tacos - 2-6 servings
Fast and easy but can't really be made ahead of time.

approx. 24 shrimp (4 per taco)
1/2 can black beans (drained)
1 large jalapeno, diced
4-6 tbsp Major Grey mango chutney (I like the Patak brand)
Smart Balance cooking spray (or whatever you prefer)
6 corn tortillas

Turn on oven to 300 degrees. Place tortillas directly on the wire racks (unless your racks are dirty, in which case: ewww! clean those things!) to warm up.

In a hot pan, begin to cook the shrimp. Keep them moving. After a minute, toss in the chutney and jalapeno. Keep it all moving. Once the shrimp is done cooking, add the beans and stir until everything is coated with the chutney.

Place about 4 shrimps on each taco and evenly distribute the chutney mix across the rest.

Put it all together and you have a refreshing summer meal, most of which can be made up to a week ahead of time.


posted by Coddswaddle @ 4:58 PM   0 comments
About Me

Name: Coddswaddle

High Priestess of the Dark Lord Internet

About Me: I was hatched long ago by a slightly neurotic squirrel. It was from that rodent that I cultivated an interest in shiny objects and innovative design. Marketing is a trial for me as I navigate the aisles of plastic-wrapped promotional products. At home I like to shoot aliens while smack-talking, cuddling my cats, and causing my fiancée grief.
See my complete profile

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