Article Section #2 by admin | Oct 1, 2020 | Uncategorized | 0 comments A R T I C L E S E C T I O N #2 MUNICH OKTOBER BEER FESTIVAL STARKBIERZEIT 2015 – Strong Beer Festival – Munich, Germany Having barely survived St. Patrick’s Day in Dublin, not to mention Fiona O’Toole, I booked a flight to Munich and their beer festival. I love the German language, its ability to combine several words in to one, to create a sum greater than the whole. Starkbierzeit means strong- beer- time. Well, when you can combine strong and beer in to a single word, well, I’m all in, if you get my drift. The festival goes back to the 17th century, when the Paulaner monks began making an extra-strong brew to sustain them during the Lenten fast. Later it was promoted as a cure for the winter-time-blues. Whatever the reason, the locals soon caught on, and the Starkbierzeit festival was a yearly event. Not as well-known as Oktoberfest, it never the less attracts close to a million visitors over the course of the festival, which runs for most the month of March. The prime day is March 19th, St. Joseph’s Day. The style of brew is called doppelbock, which starts at 7.5 percent alcohol by volume and can go up to as high as 12 percent. That a one hell of a kick, so be aware of the possible outcome of one too many. Munich tends to be a little quiet for me, I prefer the rowdy and often-time outrageous fun in Hamburg, but during Starkbierzeit, the good people of Munich let it all hang out. I knew my friend; Elke would be the best tour-guide for the occasion. She is built like the Swiss Alps, long blond hair and fore-arms that would put Arnold the Governator to shame. Elke is a bar maid at the Weisses Bauhaus and can carry 6 mugs of beer in each hand. On the way over to see Elke I decided to stop in at Mr. B a small jazz place at Herzog-Heinrich-Str. 38, its run by a friend from NYC, named Alex Best, The man always has a smile on his face and a good word for friends. “GET OUT!!” pointing to the door. “What’s the problem Al?” I said as I ducked the mug he tossed at me. “Listen, the last time you were here with The Turk, I had the police stopping by every day for a week, now get out!” “ I smiled, at Al and said “Don’t worry about The Turk, he’s gone back to Istanbul, as far as I know, everything has been taken care of, as far as I know.” “So what was it this time?” “ Just coffee, straight from Turkey” Well not straight from Turkey, more like a two night drive thru Bulgaria, without lights and wearing Russian made night vision goggles, but I didn’t think Alex needed to know that. It a story best left to another time. “Coffee? Well I know how the Germans love their coffee, So….”. I told him I was going to see Elke, he said “Don’t hurry back”. Elke works at Weisses Bauhaus at Talstrasse 7, it has great beer and very good Bavarian food, the Hax’n (ham hocks) slow roasted until falling of the bone tender is my go to dish, they are as big as something out of the Jurassic period and the skin is crispy and addicting. As I mentioned Munich can be somewhat quiet, the beer-gardens al clos by 11p.m. (noise control laws), but I knew Elke would have the inside scoop on the best bars, some of which stay open until 4 or 5 in the morning. The waitress at Weisses Bauhaus have a reputation of being a bit rude, they take great pride in making your visit uncomfortable, that’s how I met Elke, when she saw I got the joke for what it was, well things worked out well, if you get my drift. The food in this part of Germany is the stick to you ribs variety. There are food stalls everywhere, so you never have to go hungry, some of my favorites are; Doner Kebabs (Turkish snack) a pressed sandwich of marinated and roasted lamb, Weisswurst a veal sausage (great hangover food) with a Weissbier (Wheat STARKBIERZEIT 2015- Munich, Germany Beer) and Leberkas Semmel meat loaf sandwich in crisp bread and slathered in mustard. If you’re looking for a sit-down meal try Andechser am Dom at Weinstr 7a it’s a local place with excellent Bavarian food (Weisswurst in Champagne) and a very nice atmosphere. Of course there is Weisses Bauhaus if you are looking for a more upbeat time (loud and rowdy). But you come to the Starkbierzeit for the beer and that’s means beer-gardens. The grand-daddy is Paulaner Keller at Hochstrasse 77 its big (can hold 5,000 plus almost that many outside), it’s loud, the oompah bands are playing every kind of German drinking song they can, at as loud a volume as they can. Its “Salvator” is on tap. There is Lowenbraukeller at Nymphenburgerstrasse 2 and its signature beer “the Triumphator”. The Hofbrauhaus with its “Delicator” and the Augustiner Grossgastsatte with its “Maximator” are always good for a party. You, no dough notice, that all of the beers names end in the”ator” suffix. This is not a play up to Schwarzenegger and his movie, is the other way around, the “ator” got its start back in the 1800’s. I fact some of the names are pretty funny; Aviator, Spekulator, Celebrator and Bavariator are some of my favorite. Starkbierzeit is not a well-known as its fall time doppelgänger the Oktoberfest it is more fun, the tourist tend to be German and have a better feel of the place. The locals want to show you a good time and the pride of place is all too evident. As for Elke, well let’s just say, she knows how to show me a real good time, if you get my drift. Jay McGinty Roving Reporter . COOKINGONTV.NET CALLE OCHO FESTIVAL -MAMI 2015 CALLE OCHO FESTIVAL – MIAMI 2015 This is more than a festival; it’s a multiweek, multilocation celebration of Latin culture, with emphasis on Cuban and Caribbean fun. Started by the Kiwanis Club of Little Havana more than 35 years ago, this festival has become a destination event, with people coming from across the globe to attend. The festival kicks off with the CARNAVAL ON THE MILE in downtown Coral Gables. There are stages set up accommodate the many bands set to perform everything from Latin Jazz, Caribbean and Funk, music that fills the air and the hearts of all that attend. The Carnaval is considered more family friendly than the Calle Ocho festival that is set for the following week, but Carnaval on the Mile is still a great place to see and be seen. And of course to EAT! The Miracle Mile, Coral Gables’ busiest street is lined with local vendors and restaurant booths that sell every kind and style of panCaribbean food and artwork you could hope for. With the beats of the Miami legendary music scene to lift your step be sure to grab a plate of ROPA VIEJA (shredded beef) and a side of MOROS y CRISTIANOS (black beans and rice). This is a great way to prepare you for the blowout next week that is the legendary CALLE OCHO, in Little Havana. There is a cooking contest sponsored by Winn Dixie that is a crowd favorite. This year it is emceed by Chef Pepin, the foremost Latin celebrity chef. Known from L.A. to N.Y.C to Miami, Chef Pepin is a household name in the Latino community. The “Miss Calle Ocho” beauty contest, as well as a golf tournament are major draws. The JET BLUE domino tournament attracts Miami’s domino giants for a day of intense competition, the cash prizes are sought after but it’s the bragging rights that are most coveted. the March 15th Avenue along 8 SW 27 nonstop musical entertainment, to go along with food vendors galore. Bacardi Rum and Heineken beer are evident wherever you look. So pick up a plate of Tostones (fried green plantains) smothered in Mojo sauce to go along with your ice cold beer. Get into the rhythm and enjoy the day and the Latin way of partying. Over the years corporate sponsorship has risen to an almost extreme level. Corporate America has finally caught on to the growing strength and spending dollar of the Hispanic population in America. With the guiding hand of the Kiwanis Club of Little Havana, the corporate band wagon is rolling ahead full speed. The Latino media giants; Univision, Telemundo, MundoFox as well as local stations Channel 10TV, and radios MIX98.3 /AMOR107.5 are flying their banners proudly. McDonalds and AT&T are well represented. JET BLUE Airlines sponsors the domino tournament and the Miami Herald/el Nuevo Herald booths seem to be on every street. WinnDixie and Coca Cola, Colgate Palmolive, Proctor & Gamble plus many, many more, have embraced the Latin Viva. The festival showcases the many great and wonderful aspects in the Hispanic population in America today. Kevin Moore, Staff Writer COOKINGONTV.NET Canaval Miami Calle Ocho Festival Carnaval Calle Ocho Miami 2013. Carnaval Miami Calle Ocho 2015 P A S S O V E R M E A L I can’t think of a religious holiday that embraces food in such an elemental and sublime way as Passover. Food is the cornerstone of this event. The Seder meal is a touchstone to the past ( enslavement and subsequent freedom), Present ( the family celebration) and Future (” next year in Jerusalem”). The Seder meal is both sacred and joyful. The center piece is the K’ arah (dish) on the K’ arah are arranged: Zeroa – Roasted bone Beita – hard cooked egg Moror – bitter herbs Charoses – a condiment of nuts and apples Karpas – a vegetable such as radish, onion or potatoes Chezereth – watercrest 3 Matzos crackers The cup of Elijah – the profit and hopeful guest The youngest child will ask the four questions of the Passover/Exodus story and the answer read. This meal is the very definition of Kosher. I have had numeroue friends who do not consider themselves “practicing Jews” who never the less at least give a serious attempt at a Kosher Passover. Not unlike a few non – practicing Catholic friends who only go to Mass on Easter and Christmas. Like I said “Touchstone events.” A deeper and more respectful treatment of Passover should be left to someone with a more profound exertise than mine. I confess I havenever been to a real Passover Seder. The closes was a mini – Seder” I had with my daughter when she was attending a religious elementary school. I did the best that I could manage to assemble the K’arah and a reasonable selection of dishes both savory and sweet, in a somewhat clumsy manner of the ancient and sacred tradition. I should alert, warn, caution, use whatever word works for you. The Passover recipes I am presenting are not strictly Kosher. Think of them as Kosher-lite. They are more a way of expressing my love and respect for the children of Israel. L’chei-im COOKINGONTV.NET A L T O N B R OWN Food Network Cooking Star ALTON BROWN 2015 A number of years ago, the Brown family welcomed into their clan a happy, bouncy baby boy they named Alton, Junior. The world of televised cooking shows would never be the same. His early years were as normal as one could get, considering Alton’s latter obsession with some strange thing called “unitaskers”, but more of that, latter. Relocating with his family to Georgia, Alton was allowed to follow his creative muse, which for a time led to cinematography. Eventually he hooked up with the Georgian indierock uberband R.E.M., for which Alton was the cinematographer for the band’s video of “The One I Love”, (a trippy little bit of cinemaverite) in 1987. Somewhere along the way Alton became, at first annoyed, then in true Alton fashion, disgusted and then obsessed with what he felt was the poor quality of TV cooking shows. With the setting sunlight filtering through the wispy clouds, Alton shook his fist and vowed that it was up to him to rescue the viewing public from….. Okay, so I am going a little over the top here. What Alton did do was enroll in New England Culinary Institute, graduating in 1997, with the additional tools in his creative belt that he needed to tackle the job of producing a top flight cooking show. And manOman, did he. GOOD EATS Alton wrote, hosted and produced the show which first showed on WTTW in Chicago in July 1998. It was picked up by the Food Network in 1999. It was a cross between, Mr. Wizard meets Julia Child meets Mr. Peabody and Sherman (by the way I have always though that Alton must have looked a little like Sherman as a child, and a lot like rocker Thomas Dolby as he grew up). Good Eats style was a bit out of the norm as cooking shows went. Part skit, part science show and a whole lot of fun, with odd camera angles and cameras placed inside of many kitchen fixtures (refrigerator, oven, pantry, etc.). Alton’s cinema background led to some very unusual stuff. Along with his “Alton Brown Players” he gave us a very different type of cooking show. Some of his fictional charters such as “W” the equipment expert, (it turns out “W” was a cyborg, reliable workers, until the uprising, that is), Marsha his annoying sister and her son Elton, a sort of Alton “minime” and B.A. Brown , Alton’s evil twin brother, were a constant source of frustration and joy. Alton preached a gospel of ”multitasking” equipment, (used for more than one purpose) much of which was never intended to be used in a kitchen. The only “unitasking” (one use) device he demanded you have in your kitchen was a fire extinguisher. Good Eats ran for 14 seasons on the Food Network (19992011) and the Cooking Channel (20112012). It can still be seen in reruns on the Cooking Channel. IRON CHEF AMERICA (2004-2008) Alton was the playbyplay announcer, along with Kevin Brauch as kitchen reporter. I.C.A. was the American version of the wildly popular Japanese show, with it’s hyper, over the top competition. FEASTING on ASPHALT/WAVES This was Alton’s third series, which was a road trip with friends on motorcycles, dropping in on backroad diners and such. He wanted to remind us that there is still a lot of great regional dining in this country, not just the “megachains”. The third year he swapped the bike for a boat and sailed around the Caribbean (like we didn’t know that this was just an excuse for a paid vacation!). CUTTHROAT KITCHEN In 2013 Alton began hosting Cutthroat Kitchen. It is a cooking completion in which each of the 4 chef contestants is given $25,000, when they can use to bid on certain conditions that will affect the contest, such as an exclusive use of a certain ingredient or to prevent the competition from using certain cooking tools. The winner keeps whatever is left of their money as the prize.Alton has served as mentor and judge on The Next Food Network Star from 2010 through 2013. He hosted the Food Network special “Thanksgiving Live!” where Alton, along with several Food Network stars prepared a Thanksgiving meal, and answered questions from the viewining audience (via Skype). The highlight was Alton carving a complete roasted turkey in under 30 seconds (using an electric carving knife) and yes, he still had all of his fingers when he was done! He has also been a guest voiceover on Nickelodeon’s SpongeBob SquarePants. And who can forget the episode of The Layover with Anthony Bourdain, when in Atlanta, Anthony and Alton got hammered and went to the “infamous gentlemen’s club” the Clermont Lounge. In October 2013 He launched “Alton Brown Live: The Edible Inevitable Tour”, a combination of standup comedy, talk show skits, multimedia lecture, live music, enforced audience interaction and “extreme” food experimentation. Any time there is a Poncho Zone at a show, you know you are in for a great time. Alton is also a soughtafter spokesperson for several major nationwide brands, Dannon yogurt, Welch’s grape juice, and General Electric (GE), he aided GE in developing a new type of oven the Trivection oven. He has also supported the nonprofit charitable organization Heifer International. Alton is very active in the blogosphere with Twitter, using his “Analog Tweets”, posting of hand drawn Postit notes. In June 2013, he joined the Nerdist Podcast Network with “The Alton Browncast”, where he takes calls and answers question on food, music, men’s style and cinematography and whatever comes up. In 2004 Bon Appetit magazine named him the “Cooking Teacher of the Year”, and was named “Best Food Guru” by Atlanta magazine in 2005. The James Beard Foundation awarded him the ”Best Food Personality” in 2011. Alton has also authored 10 books on cooking; I’m Just Here for the Food: Food + Heat = Cooking (2002) Alton Brown’s Gear for Your Kitchen (2003) I’m Just Here for the Food: Kitchen User’s Manual (2003) I’m Just Here for the Food: Cook’s Notes (2003) I’m Just Here for More Food: Food X Mixing + Heat = Baking (2004) I’m Just Here for the Food: Version 2.0 (2006)Feasting on Asphalt: The River Run (2008) Good Eats: The Early Years (2009) Good Eats: The Middle Years (2010) Good Eats: The Later Years (2011) Alton also contributed to Food Network Favorites: Recipes from Our AllStar Chefs (2005) Alton has given up his motorcycle, citing slowing reflexes, but that doesn’t mean he has slowed down, in 2008 he earned his private pilot certificate and now owns two planes. Alton is a man on a mission, to bring good eating, cooking and truly enjoying food and ways to prepare it. I suspect that as a young lad, when someone would say to him “Don’t play with your food!” he probably just smiled and said “Oh yeah… just watch me!”, and we do. James Garr, Head Staff Writer COOKINGONTV.NET The “Good Eats” television studio set. The “Good Eats” book’s Trisha Yearwood Trisha Yearwood Trisha Yearwood is a superstar singer, actress and author. She has sold over 15 million albums and has more than 20 top-10 hits to her credit. In 1997 she recorded the song “How Do I Live” for the soundtrack to the movie “Con Air” which earned her a Grammy. The song has gone on to be her signature song. She in one half of Country Music ultimate power couple, her husband is super star Garth Brooks. Growing up in Georgia, she was influenced be the likes of Patsy Kline, Kitty Wells and Hank Williams; their styles are evidenced in her to this day. She was a straight A student in high school, and considered a career as an accountant, earning an Associate Degree and then moving on to Belmont University in Nashville, Tennessee where she majored in the schools music business program, earning a Bachelor’s Degree in Business Administration in 1987. Gaining full-time employment at MTM RECORDS she was able to utilize the company’s resources to cut a few demos, and also sang back-up on several recording for some new artist. One of the “new” artist was non-other that Garth Brooks, a friendship developed, that over time bloomed into a marriage proposal. Trisha has won dozens of awards including: 3 GRAMMY awards 1 American Music Award 2 Academy of Country Music Awards 3 Country Music Association Awards And a Pollstar Industry Award for touring. She is also a member of the Grand Ole Opry and was inducted into the Georgia Music Hall of Fame in 2000. Always active in philanthropic work, she has donated a mobile electronic fun center the Vanderbilt Children’s Hospital, and as an active member of HABITAT for HUMANITY, along with her husband, Garth, helped build homes and flood walls in a hurricane ravaged New Orleans. Her multiple talents were also shown in the “small screen” with a reoccurring role on the CBS drama JAG, and a role as a choir director on Dr. Quinn, Medicine Woman. Of course here at COOKINGONTV.NET we are all about Food, and Trisha, to no body’s surprise, had become one of FOOD NETWORK’S superstar personalities’. Her show, Trisha’s Southern Kitchen has been a stand out fir the network, earning an EMMY AWARD for OUTSTANDING CULINARY PROGRAM in 2013. In 2008 she co-wrote a cookbook with her mother, and sister. The book contained southern recipes passed down from her family as well as liner notes describing each recipe. She continued to write and released another cookbook in 2010, which contained more family recipes. And in 2015 she published a cookbook containing more recipes, but this time with a much healthier leaning. Her books are: Home Cooking with Trisha Yearwood: Stories & Recipes to share with Family and Friends 2010 (Random House) Georgia Cooking in an Oklahoma Kitchen: Recipes from my Family to Yours 2014 (Random House) Trish’s Table: My Feel-Good Favorites for a Balanced Life 2015 (Random House) All three cookbooks have gone on to be national best-sellers, and earning her the status as a NEW YORK TIMES Best-Selling author. Trisha is without a doubt one of the entertainment industry’s shining stars. She is a person who gives everything she has into every project she has a hand in. Whither is in the recording studio, on the stage giving live performances, to TV and publishing or helping (hands on!) building houses for the less fortunate, to the loving relationship with her husband Garth Brooks. She is a star in all of the right ways, and it seems that there is no limit to what she can accomplish or where she can go! Here are three recipes from Trisha that would be great at anybody’s 4th of July party! COWBOY LASAGNA 2 tablespoons olive oil 1 pound lean ground beef chuck 1 pound sage-flavored sausage, in bulk or removed from casing 1 pound sliced pepperoni One 16-ounce can diced fire-roasted tomatoes One 12-ounce can tomato paste 1 tablespoon dried oregano Pinch salt Pinch freshly ground black pepper 2 garlic cloves, minced 1 medium onion, finely chopped 16 ounces lasagna noodles 16 ounces ricotta cheese 16 ounces mozzarella cheese, shredded 1 cup grated Parmesan In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. Preheat the oven to 350 degrees F. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses. Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve PIMENTO CHEESE SPREAD SANDWICHES Two 7-ounce jars canned, sliced pimientos, drained Three 10-ounce bricks sharp Cheddar, finely grated 1 cup mayonnaise White sandwich bread Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles HAWAIIAN FRESH FRUIT SALAD Dressing: 1/3 cup fresh lime juice 1 1/2 tablespoons honey 3/4 teaspoon ground ginger or minced fresh ginger Fruit Salad: 6 cups of your favorite fresh fruits, such as: Bananas, peeled and sliced Blueberries Pineapple, cut into bite-size pieces Blackberries Raspberries Mango, peeled and cubed Strawberries, stems removed and berries cut into halves Kiwi, peeled, sliced, and each slice cut in half Oranges, peeled and cut into chunks Directions: For the dressing: Mix the lime juice, honey and ginger in a small bowl. For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas TRISHA’S SIGNATURE COCKTAIL 4 ounces Ruby Red grapefruit juice 2 ounces cranberry juice 2 ounces vodka Lime wedge, for garnish Stir together the grapefruit juice, cranberry juice and vodka in a cocktail shaker. Pour over ice in a cocktail glass and serve garnished with a lime wedge. Recipes courtesy of Trisha Yearwood COOKINGONTV.NET NATIONAL TOM SAWYER D A Y S In Hannibal, Missouri, we like to celebrate the 4th of July and our favorite son at the same time. That man is none other than America’s greatest writer, humorist and social critic the great Samuel Langhorne Clements, better known to the world as Mark Twain. Here in Hannibal we consider ourselves a small town with a mighty big spirit, and we like to show that to everybody on the 4th of July and with our very own National Tom Sawyer Days.Like most towns, on Independence day we have a parade, and this year was no exception. We had floats and local high school marching bands, and truck and cars decorated in the grand tradition of the 4th of July. The flea market and carnival for the children attracts people from far and wide. But what really packs them in to Hannibal is our world famous TOM SAWYER DAY’S. The celebration if filled to the brim with events that are based upon the Mark Twain books and stories.Each year a “Tom Sawyer and Becky Thatcher” are named as honoree spokespersons, selected from the local high school. Some of the events include the Painting fence contest, based upon the episode from the Adventures of Tom Sawyer, when Aunt Polly punishes Tom by making him white wash her picket fence. It’s open to kids aged from ten to thirteen, and their costume is a very important part of the event along with speed and the quality of painting the fence, accuracy counts. There is also a jumping frog contest that comes from the Twain story The Celebrated Jumping Frog of Calaveras County. Now, we know that the story takes place in California, but we don’t pay that no mind, if the place was good enough for Mark Twain that its good enough for us, don’t you know. And it’s always a lot of fun for young and old, you can even “rent” a frog if you want to compete. The parks are filled with people with their BBQ- grills and their picnic tables stacked high with all the taste temping goodies you expect on the 4th of July. There are hot dogs, hamburgers, ribs, chicken and sausages, not to mention pies, cookies and my favorite Gooey Butter Cake. As the sun slowly sets in the west, the anticipation builds for the Fireworks display. The music and the brilliant spectacle that lights up the night sky is something that everybody looks forward to, year in and year out. It’s a tradition that grand-parents and grand-kids can relates to, a generational bridge, something that is becoming more and more rare these days. So if you are a fan of good food, good music good literature and good family fun, then by all means you need to get yourself over the Hannibal Missouri for next year’s 4th of July and our Annul National Tom Sawyer Day’s Celebration. You will have a time to remember and just might make a new friend. Hope to see you there. Jessie Thayer, Contributing Correspondent (Missouri bureau) COOKINGONTV.NET Note: this recipe is for a “quick” cake, using a box mix, something my mother and grand-mother would never do! But it still very good and a snap to prepare (just don’t tell my mom, Ok). Thanks and enjoy. (JT) Gooey Butter Cake 1 (18.5 oz.) pkg. cake mix, without pudding 1/2 cup margarine, melted 1 egg 1 (8 oz.) pkg. cream cheese, softened 2 eggs, slightly beaten 1 lb. box powdered sugar, divided In a large mixing bowl, combine cake mix, margarine, and egg. Press mixture into a 9X13-inch greased baking dish. In another mixing bowl, combine cream cheese, eggs, and powdered sugar; reserve 1/4 cup powdered sugar. Spread over cake mixture. Bake at 350 degrees F. for 40 minutes. Sprinkle remaining powdered sugar on top. NOTE: Delicious with strawberries! SERVES: 10-12″ COOKINGONTV.NET GOOEY BUTTER CAKE Thanksgiving is a relatively new holiday in Puerto Rican history, as it was only adopted after Puerto Rico officially became a US Territory in the late 1800’s. The locals have embraced the holiday eagerly and whole-heartedly. Thanksgiving Traditions in Puerto Rico are very similar to those in the mainland – businesses are closed, families gather and feast and the next day is full of bargain hunting and excessive amounts of shopping. So what’s different about a Puerto Rican Thanksgiving? The food of course! Puerto Ricans have added their own twist and flavor into the traditional Thanksgiving Day meal, including the Turkey (called Pavochón), stuffing and side dishes. In my house, the dish we associate with Thanksgiving is the incredibly delicious Lechón Asado — Roast Pork. It takes all day to prepare and is worth every single minute, you have to trust me! INGREDIENTS 1 (8 lb.) fresh ham (pork leg or butt) 1 head garlic, broken into cloves, peeled and minced 1 tablespoon salt 1 1⁄2 teaspoons dried oregano 1 1⁄2 teaspoons ground cumin 1⁄2 teaspoon fresh ground black pepper 1⁄4 teaspoon bay leaf powder 1 tablespoon olive oil 1 cup fresh sour orange juice (seville) or 1 cup lime juice 1⁄4 cup dry sherry 2 large onions, thinly sliced DIRECTIONS The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time. Preheat the oven to 350 degrees F. Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides. Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out. Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees–it’s safer, also). Let the roast stand for 10 minutes before carving. Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you’re set! Perhaps the most important part of a Puerto Rican Thanksgiving, is the preparation for the Christmas Season, which is truly a magical time of year on the island. Many families dedicate time on Thanksgiving to begin decorating for Christmas (perhaps even put up a tree) and preparing for the upcoming season, as Thanksgiving is seen as the unofficial kick-off of the Christmas Season. Whether Puerto Rican’s celebrate a traditional Thanksgiving or a version all their own, you can bet that there will be lots of family time, food and shopping around the island! Of course everything goes a little better with my Pina Coladas. Check out COOKINGONTV.NET Articles Section #7. Read Jay McGinty’s story about me and my island and what he calls “Rita’s Transcendent Pina Colada” Wishing you all a wonderful, happy and fun Thanksgiving! Rita Salvador, Contributing Correspondent (Puerto Rico bureau) COOKINGONTV.NET Puerto Rico Thanksgiving Extra Virgin: The Sauciest Show on TV Actress Debi Mazar and her Italian husband went from blogging to the cooking show Extra Virgin. They talk to Marlow Stern about their best meals and a tasty surprise guest on Entourage. Debi Mazar, known for playing Ray Liotta’s mouthy mistress in Goodfellas and the hard-edged publicist on Entourage, met Gabriele Corcos, a musician-turned-cook, at a party while vacationing in Italy. The couple was married on March 16, 2002, by actress Ellen Burstyn—who is, believe it or not, an ordained Sufi high priest. They have two daughters—8-year-old Evelina Maria and 5-year-old Giulia Isabel—and divide their time between Los Angeles and a beautiful 14th-century home outside of Florence. After hosting an Internet show-blog, Under the Tuscan Gun, where they cooked up mouthwatering dishes, the culinary couple debuted the show Extra Virgin, airing Wednesdays at 10:30 p.m. on the Cooking Channel. Gallery: Debi, Gabriele & Their Food The Daily Beast caught up with Debi and Gabriele prior to the show’s season finale to talk about their kitchen dos and don’ts, food stories from Scorsese’s film set, and an unexpected chef surprise on the final season of Entourage. How do you guys stay in such good shape given the hearty meals you’re always cooking? Gabriele: We’re always frantic and very active. We have two young kids. Debi: We don’t sleep. We run around and we’re always stressed out. I think you burn a lot with that. But it’s also genetics. I’m a girl who’s curvy and I’m Latvian, but I don’t have hips and I have a tiny waist. Even though my ass or tits might get too big, I work with what I have. I’m not a gym queen. It all started with your blog, Under the Tuscan Gun. Debi: To be honest with you, we’re always on the verge of extinction, to a degree. We had the blog thing, but blogging for seven years where you don’t make a dime off it—we had people that wanted to advertise on our website, but it was like soy sauce. We came up with [the blog] because we had free time on our hands. I was pregnant and Hollywood didn’t like to see me huge, so we were just cooking all the time. We were going to do a book called The Tuscan Cookbook for the Pregnant Male. I had a friend who was a book agent who said, “Men don’t buy cookbooks.” So, we started blogging for fun. And one thing people didn’t stop asking me about, besides Entourage, was stuff like, “Hi, I’m a gay guy in Manhattan and I’m really inspired,” so we were just like, “Fuck! We should keep going.” How did you come up with the idea of Extra Virgin? Debi: Bon Appetit, Gourmet, Cucine Italiane, and all these relevant people kept calling me directly and saying, “Can we do an article?” So, it went from blog to TV because one of our fans was Bruce Seidel, who started the Cooking Channel for Scripps. He loved our blog, and we had a meeting. We weren’t seeking it out, it just happened naturally. When they offered us a studio or renting a California mansion, we looked at the kitchens and go, “Our followers like that because they have kitchens like ours, and we’re not chefs, we’re cooks.” Being in our kitchen is what people respond to because it seems like they can do it too. I’m not really letting you into my life; I’m just letting you into my kitchen. Did you two initially connect over your love of food? Debi: No. We met in Florence. I was on a holiday there. Our connection at first wasn’t over food, it was over, “Let’s go buy another pack of cigarettes,” in a piazza while drinking fantastic Brunello. Our connection actually happened over Afro-Cuban music, and salsa. Gabriele: The most unexpected conversation. We met at a party, went out to smoke cigarettes, and we never made it back to the party. We spent three hours sitting on a stoop of a church in a square, just talking. “He gave me a meal that was so gorgeous. It was fried zucchini flowers stuffed with fresh mozzarella from the market, prosciutto melone. It looked so beautiful because Gabriele has such a good eye for set dressings.” Debi: He said to me, “You’re fabulous. Do you want to have kids?” That was like three seconds before we walked back into the party. I was like, “Yeah.” And then when we walked back into the party, I was like, “What the fuck did he just say?” We hadn’t even kissed yet! But I used to collect congas and he was a conguero. He went to medical school for almost seven years to be a surgeon, and told his father in the beginning of year seven, “I’m sorry, but I don’t want to do this.” And he sold his Ducati, and went to Brazil and Cuba and learned how to play congas. I grew up with Puerto Ricans and salsa-ing my little heart out in New York City. I would make congas into little nightstands next to my bed. We fell in love over our obsession of music. So when did food enter the equation? Debi: I actually have the picture where Gabriele finally said, “Hey, do you want to come over to my apartment?” Which meant, “Do you want to have sex?” And he gave me a meal that was so gorgeous. It was fried zucchini flowers stuffed with fresh mozzarella from the market, prosciutto melone. It looked so beautiful because Gabriele has such a good eye for set dressings. I never had a guy cook for me EVER before. That was pretty impressive! Did you cook for guys in the past? Debi: I’ve always been a cook and I’ve always tried to impress boyfriends with cooking. They’d always just stuff it down their face. Finally, there was somebody who not only appreciated my effort, but he cooked even better than me. Finally, somebody who got it. To me, it’s a religious experience to sit down at anyone’s table. I feel so invited like it’s a sacred place. For Gabriele and myself, it was perfect because we got each other. Who taught you how to cook? Gabriele: Mainly, my mom. She was a schoolteacher. On Saturday night, when I was about 6, she would bring me to the kitchen and say, “Here’s the fridge, here’s the food you have to prepare for your brother.” One day, since I was spending so much time in the kitchen, I broke out the cookbook and baked a cake. Then, I delivered the cake to my mom and said, “You owe me $15.” And that became my [cooking] allowance. And I never stopped since. Although I grew up in a kosher household so I couldn’t cook pork or shellfish, but now I can. Debi: His father’s Jewish. I found out because I found a prosciutto in the basement. My mother had me at 15, and we also lived with my grandmother, so she basically popped me out and went back to being a teenager. Then, it was the summer of hippie love and she was making shit like Sukiyaki, which really sucks and is more or less inedible. I would beg my grandmother to let me hang in the kitchen and watch her cook. She would cook all these 1950s dishes like Beef Wellington, scalloped potatoes. Very Americana. When I was about 5 and my mom finally got her own apartment, we lived in a building where Puerto Ricans were upstairs, Italians were next door, and blacks were downstairs. So I’d be like, “Mom, can I go to Rosie’s house?” I was Latvian and like fourth-generation American, and there were no real Latvian recipes, so I was just going to other people’s houses and watching their moms in the kitchen. And when I got old enough I started traveling and it became a great curiosity to see what other people were cooking. What cooking shows do you enjoy watching on TV? Debi: I like to watch Bourdain and Andrew Zimmern, because I like them when they travel. I like Ina Garten, The Barefoot Contessa. Giada is really nice, but I get a little bit bored with just staying in the kitchen. Moving from blogging to TV sounds like Julie & Julia. Amy Adams’ character had a food blog as well. Debi: I loved that movie. I thought it was so cool. But yeah, I remember my boss saying, “There might be cooks that are jealous of you.” But, turning that around, I found out that a very famous chef is going to be in a few interviews of Entourage this season. Can you break the news to us? Debi: Yeah. Bobby Flay. Fuck it. It hasn’t been confirmed by Entourage, but it’s confirmed by somebody else. The Wall Street Journal did an article about why celebrities are doing cookbooks, and I was like, “Am I a celebrity?” I guess I’ve been in movies and TV shows here and there, but I’ve been cooking for so many years when it wasn’t even hip to do. I was like, “Geez! I have a blog!” Gabriele: We started posting when YouTube wasn’t even one year old. Debi: But yeah, Bobby Flay is smart, he’s an incredible cook, he’s from New York. I don’t know how they’re going to use him, but he’s going to be able to actually act in a few episodes. And you get your children involved in the kitchen as well. Debi: We’re having a great time, and people love to see the family element. My husband has the philosophy that if you can work a Nintendo control, you can chop an onion. So, we have our children in the kitchen. We sit down every night for dinner. We’re trying to give our kids a sense of what’s going into their bodies, and it’s also good for family time. Gabriele: It’s also our retirement plan. We can be like, “Make me this! Make me that!” when we can’t anymore. Why do you think there are so many good cooking TV shows, yet most of the cooking movies, like Eat Pray Love, are so awful? Debi: Well, it really depends how they’re done. Television is fast. Eat Pray Love is a vagina story. It’s just the kind of thing that my husband can’t deal with. It’s a chick flick! Gabriele: I couldn’t get past the first half hour, the same way I couldn’t get past the first chapter in the book. It was too vagina for me. Any other big surprises for the final season of Entourage? Debi: I don’t know about surprises? I do know they’re speaking about a movie, which I’m really excited about. I heard Andrew Dice Clay is in this season. But other than that, I don’t know because I haven’t been given a script. I learn about what’s going on inEntourage from Nikki Finke. But Bobby Flay is the only thing I know about. What do you nosh on while shooting Entourage? Debi: I tend to bring leftovers. I have my little lunch bag, I’ll take a couple of bites. I go to work, I drink a lot of water and coffee to amp up Shauna’s bitchiness, I’ll knock it out and get out of there. But if I have a hot lunch that the caterer provides, a big, heavy meal, and then have to memorize dialogue and deliver it rapid-fire, I can’t. So, hubby usually sends me to work with a lunch bag. Are there any foods that either of you can’t stand? Debi: I don’t like organ meat. He loves it. It tastes like blubber. I don’t want liver, guts, tongue. His mother will be slicing something and it looks so sexy and she’ll put a sliver on a cracker, and I’m like, “What are you noshing on?” And she’s like, “Oh, lengua [tongue]!” It’s this disgusting tongue on a platter! My husband will not eat tofu. It doesn’t matter how I prepare it, he’ll always put his nose up to it, and I’m like, “Fuck you! You’re going to turn your kids off to a good way to get protein!” He’s like, “No.” Gabriele: It’s hard for me to figure out where it’s coming from. The white cube of Jell-O stuff that I don’t recognize…it’s just white matter. No. There are a ton of salivating food scenes in Goodfellas. Did you learn anything about food on the set? Debi: Martin Scorsese’s parents were both still alive, Catherine and Charlie, and this is prior to Marty putting out the cookbook Italian American: The Scorsese Family Cookbookof his mother’s recipes. When I would go on the set, Marty would have his mother literally ironing his shirts outside his trailer, and also cooking on the set. I loved the idea that a mother would still come to her son’s job and prepare him a nice, warm meal. I liked the idea of the gesture of love. That scene where they’re having nice dinners in jail is genius. It’s like, “Oh, that’s fun! Can I go to jail too?” But it’s more about how the mother keeps the tradition of Italy in her family’s life. That, to me, is something I walked away with. For lunch, we would go to restaurants in the neighborhood—in Little Italy. Are you guys going to open a restaurant someday? Gabriele: We have many, many ideas. One of them is to open a cooking school with a bed and breakfast on our property in Italy. I’ve been approached three times by people who were willing to invest with me to open something, but my obsession with food comes from the act of cooking, sitting down with you, and sharing a glass of wine and talking. It’s an experience. I don’t like the idea of being stuck in a kitchen. And I don’t like the fact that I don’t see you when I cook food for you. Debi: I have a favorite restaurant out here, Angelini Osteria, and when the chef’s not there, you notice it. And even for my husband, it’s the one restaurant that’s closest to home. It happens to be around the corner from our current house, and whenever we eat there, my husband says, “That’s how my mother makes it!” And we’re in sunny L.A. But if you run a restaurant, you can’t travel! We just hit 10 years, and we’re pretty much joined at the hip. That’s how we like it. Marlow Stern works for The Daily Beast and has a master’s from the Columbia University Graduate School of Journalism. He has served in the editorial department of Blender magazine, as an editor at Amplifier magazine, and, since 2007, editor of Manhattan Movie Magazine. COOKINGONTV.NET HEALTHY MEALS TO MAKE FOR RIO DE JANEIRO OLYMPIC 2016 GAMES Seven Rio Olympics-Inspired Meals and Games for Family Red, white and blue veggie platters. Lime and cilantro grilled chicken with rice and a special salad. Balloon tennis. With the Rio Summer Olympics beginning, let the games inspire you to throw your very own family-friendly Olympics-inspired festivities — with a Brazilian flair. From popcorn torches and golden fruit-flavored water to playing games, there are plenty of ways to celebrate the Olympics. Children’s Healthcare of Atlanta’s Strong4Life nutritionists have put together a healthy, Brazilian-inspired dinner featuring foods easily found in Atlanta’s supermarkets — chicken, kale, mango, cilantro. Let the Olympic Games inspire you to prepare a Brazilian meal such as lime and cilantro grilled chicken. The Strong4Life team has also rounded up its favorite healthy ideas for patriotic snacks for Olympic Games viewing parties along with some fun Olympics-inspired games to play. Those include balloon tennis and Olympic bowling, using household items such as paper towel rolls, paper plates and markers. Here’s a look at seven ideas for throwing your own Olympics party that incorporates a taste of authentic Brazil into the festivities. Summer Olympics-inspired food: Spread cream cheese on mini bagels and top with blueberries, raisins, raspberries, pineapple and kiwi to make Olympic Ring Mini Bagels. Pair a lime and cilantro grilled chicken dish (see box for full recipe) with steamed rice and a kale and mango salad. Other ideas include an American star watermelon platter: Cut watermelon with star cookie cutter; combine with blueberries on platter or in bowl. Craft popcorn torches by making cones out of paper, lining with yellow and orange tissue paper and filling with one-half cup of plain popcorn. Joy Goetz, a dietitian at the Atlanta Community Food Bank, shared a recipe for a Go for the Gold Infused Water, which calls for pineapple, fresh mint and sparkling water. How to play: Identify your point system by determining how many points each successful toss will earn (the farther the toss, the higher the points should be). Identify a line outside that contestants must stand behind. Give each contestant one or more pool noodles, and have contestants take turns throwing pool noodles (one at a time), seeing who can throw the noodle the farthest. To play inside: Line bowls up in a single file line. Identify a line that contestants must stand behind, and have contestants throw straws into bowls, earning points for each successful toss. Of course, make sure you’re in a play room or space that’s safe. RECIPES Lime and Cilantro Grilled Chicken Hands-on time: 15 minutes Total time: 1 hour and 33 minutes to 8 hours and 33 minutes (depending on time in marinade) Serves: 6 Ingredients: 6 boneless skinless chicken breast halves 1 cup fresh squeezed lime juice 1/4 cup chopped cilantro, rinsed 2 chile peppers, such as jalapeno or serrano, seeded and minced (to taste) 1 1/2 tablespoons chili powder Black pepper, to taste Vegetable or canola oil, for grilling Instructions: 1. Mix lime juice, cilantro, minced peppers and chili powder in a large bowl. 2. Add chicken breasts to the mixture above and turn several times, coating chicken completely. 3. Cover bowl and place in refrigerator for at least an hour. 4. Brush grill rack or grate lightly with oil and heat to medium heat. 5. Remove chicken from marinade and place on grill about 9 minutes per side, until cooked through and meat thermometer registers 165 degrees in center of breast. 6. Remove chicken from grill and let rest before serving. Note: If you don’t have a grill, this recipe also works well as lime and cilantro baked chicken. SOURCE: Children’s Healthcare of Atlanta’s Strong4Life Go for the Gold Infused Water Ingredients: 1 ripe pineapple 3-4 springs fresh mint 2 liters sparkling water, chilled Instructions: Wash mint and place it into a large pitcher. Do not remove the leaves from the stems. Use a muddler, meat mallet or potato masher to slightly crush the mint. Wash pineapple under cold running water. Remove crown and slice off the top, bottom and skin of the pineapple. Cut into chunks and place into the pitcher. You will probably use only about half of the pineapple. Fill the pitcher the rest of the way with sparkling water. Place pitcher in the refrigerator to infuse for 30 minutes before serving. COOKINGONTV.NET FOOD & WEED Talking Consumption of all kinds with an edibles CEO and savoring the spice in life Dan Anglin, head of the Americanna gummies company, shares how cannabis inspires him in the kitchen and his quest to eat the hottest of peppers: ‘Everyone is like, you should not eat that’ By Linnea Covington, The Cannabist Staff For Dan Anglin, founder of the edible gummy company Americanna, if the meal doesn’t have a spicy element to it, he’s not interested. Luckily for this former lobbyist, hot sauce is easy to come by in his hometown of Denver, just as cannabis is. Together, the two ingredients have fueled plenty of creative cooking sessions and have even inspired a dish he makes for his whole family. We caught up with the 45-year-old to hear about some of his recipes, his plans to grow his cannabusiness and, if all goes well, eat the world’s hottest pepper. How and why did you decide to start making cannabis-infused gummies? I was a lobbyist, and when Amendment 64 passed (in 2012) they had to create a bill to give the government authority over the recreational marketplace. I was hired to help craft reasonable regulation laws for edibles. I could see edibles were this new magic product that the regular consumer would be interested in getting access to. Finding cupcakes, gummies, sodas — it was so thrilling to see the products that were part of the marketplace. I started at the company Edipure, which had cupcakes, cookies, and gosh, licorice, gummies, all kinds of different things. I gravitated to the gummies and left (Edipure) because I had the idea to create proprietary shapes for the industry. I wanted to make a pot leaf shape for the gummy. I thought it made sense with all the public policy discussions about how you couldn’t tell the difference between the weed and non-weed candies. It’s a good answer to the question of, “Does this food have cannabis in it?” More on ganjapreneuring Yum Om Edibles: Maya Elisabeth seeks munchie transcendence and makes her own rainbows Other Roots: RiverRock founder Norton Arbelaez on how marijuana still inspires him A new kind of show: Montel Williams more involved in medical marijuana than ever with biz launch ‘Google of the cannabis industry’:Ganjapreneurs set sights high as California’s poised to legalize marijuana Looking ahead: What’s next for cannabis industry? Diverse, portable business models Weed news and interviews: Get podcasts of The Cannabist Show. Subscribe to our newsletter here. Watch The Cannabist Show. Have you been a cannabis consumer for long? I have been consuming cannabis since I was young. It’s been a long time, about three decades of consumption. The only time I didn’t consume was when I was in the Marine Corps. Primarily I like smoking it. Before, I wasn’t an advanced cannabis user and didn’t know what was out there. Making food with it seemed really hard 20 years ago. Edibles were brand new when I got in this business. But now it’s exciting and the possibilities are endless. Do you prefer smoking weed before eating? Usually I will choose either some indica or one of our own gummies. And actually I love eating while on edibles. It produces a different kind of munchies that creep up on you instead of when you take a bong rip and immediately go to the fridge to eat snacks. … I know I like eating after having an edible more than when I smoke, and rather than putting cannabis on or mixed into food, I prefer to eat a cannabis candy and then have a steak. I don’t know, the experience is just better. What are some of your go-to foods when you have the munchies? Primarily I like mixing ingredients that you wouldn’t normally mix when making food. You get ideas when you’re stoned like, “I will top my ribs with green chili.” I am also more inclined to spice my food in a unique way when stoned. And I like spicy food, that’s my thing. I like mixing one spicy food with another spicy food and then putting on more hot sauce. (The fumes) actually take peoples’ breath away. My friends and my wife yell at me when I am doing that because I just don’t notice it. I kind of like my lips burning, and even if I make it too spicy, I keep eating. In what way do you spruce it up? What typically happens when I am making food is I will mix leftovers together that normally I wouldn’t. But because I am stoned it sounds interesting. I will almost always like it. I haven’t found anything that I have made while stoned that was terrible. What are some of your favorite foods to play with? I love Mexican food and I love to make things as hot possible. I just got a Carolina Reaper pepper (the world’s hottest pepper) and I am planning on getting high and being brave with it. I will find something that you wouldn’t normally mix it with that will also help neutralize the heat. Maybe some cream cheese, lunch meat and other spices. I am going to eat this Carolina Reaper. I hear it can have crazy side effects including hallucinations and vomiting. It’s kind of like that episode of “The Simpsons” when Homer eats the chili pepper and talks to Johnny Cash, maybe something like that will happen. Wow, are you going to try this alone? Oh no, just in case I need some kind of help. Everyone is like, you should not eat that. Have you ever made something truly amazing while high? Yes, a goulash. I came up with a recipe for goulash that kind of follows the Caesar salad story where all they had in the fridge was anchovy, lettuce and croutons, and then it became a thing. I did that with a goulash. I added pepperoni to it, which sounds weird since goulash is elbow noodles, green peppers, lots of garlic, Italian spices and ground beef. I added a chopped up pepperoni stick and hot pepper flakes, and it’s the best goulash you’ve ever had. I have had plenty of other dishes I thought were phenomenal when stoned, and then they weren’t so great. But this is one that has become one of our go-to recipes. It’s even better with jalapenos. Have you always been this crazy about spicy food? Yes, I love hot food. My favorites are Indian, Mexican and Thai. When they ask how hot on the hot scale I want my food, I say Indian hot or Thai hot, whatever I can do to indicate I want it to be spicy. Is it ever too hot? I have made it too spicy, but never something I can’t handle. Where did this love for all things spicy come from? I lived in Tucson, Arizona, during college and they have such spicy food there. That’s where I got my love for spicy food. They have hot sauce stores in Arizona, which is crazy. There was one hot sauce that was in a coffin wrapped with caution tape. If you were brave enough they would give you a sample by dipping a toothpick in it. But, I needed more. The clerk was like, “Man you should be a hot sauce judge.” Since you love spicy food so much, do you ever think you will make a hot gummy? No, but we have considered spicy Mexican candies. We make things on a large scale and want to appeal to the larger marketplace. But, once we have our brand set, I think it would be fun to do. Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.