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Monday, May 31, 2010

Monday Music: True Love Ways







Find it here to listen to.

Sunday, May 30, 2010

Your Sunday Stud: Trevor Adams



We saw Trevor more than once yesterday and he was part of the sign off in one of his sexiest poses.



So, we thought we'd spend Sunday with him.



He has a website: www.trevoradamsgym.com



from his website:

6. Do you have any special dream? If you could choose 5 most important things for you in life, what would it be and why?

The 5 most important things for me in life would be total happiness. Its really hard to some them up in 5 reasons because there are always more things. The simplest things in life like eating your favorite foods to taking a nap can be very soothing, but after careful consideration, I would have to say that:

#5 being able to travel whenever I want would be important because I like to meet new people and see other places, #4 to go across seas to Europe one day to look around, network, and slap some bitches would be great too, lol #3 to be very successful in whatever the future brings to me, #2 start my own animal charity #1 be happy.





7. Do you think we are living in a better society concerning hate, war, human rights, sexual behaviors, etc?

Yes and No. Its interesting that Civil Rights have pretty much been "equalized" and women's rights isn't as big an issue as it use to be yet there is the concern for gay marriage. The Constitution states all men are created equal, (learned that in the 3rd grade). Eventually Politicians will interpret it that way and establish equality throughout the human race, regardless of gender, race, religion, sexual pref, immigrant status, financial status or the number of tatoos you have where the sun doesn't shine.



Although I won't get married, I don't see that depriving others of that right for unethical reasons is fair. When 2 people decide to get married, then they share a special bond for one another and that has to be one of the best feelings in the world. Now regardless of whether people are gay, straight, or even side-ways, they should be able to validate their feelings for one another on a marriage certificate, without outside interference from anyone.

"If you don't like same sex marriages, then don't marry someone of the same sex and mind your own damn business." Wanda Sykes



Saturday, May 29, 2010

Goodnight Sweet Beefcake


Saturday Beefcake: Black & White Cookies

This recipe is re-posted with new accompaniment, very delicious black and whites from Kevin McDermott photography ...








From epicurious.com

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder









Make cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.





Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Cooks'note:
• If you can stand the wait, cookies taste better if cooled without being chilled









According to the William Greenberg Bakery:

The key to eating a black and white cookie, according to Jerry Seinfeld, is to get some black and some white in each bite. “Nothing mixes better than vanilla and chocolate,” says Jerry, explaining the art form in episode 74 of Seinfeld.
New Yorkers are fiercely loyal to this quintessential regional confection. Sophisticated black and white cookies have been fashioned by hand and made fresh daily at Manhattan’s William Greenberg Bakery since 1946. These classic cookies, voted “Best of New York,” are delicious comfort treats etched into the childhood memories of New Yorkers. They are legendary, they are mythical, but above all they are supremely delicious.




If you didn't grow up in New York, chances are you've never tasted the cake-like texture topped with matching half moons of dark chocolate and vanilla icing. The black and white cookie is, in fact, not a cookie but a flat, thinly frosted cake, like someone has sat on a cupcake. Cookie convenience, cupcake taste. You don’t have to be a kid to enjoy them.

Saturday Beefcake with Gregory Nalbone



To know him is to love him ...



He sings, too!


Saturday Beefcake: Maccheroni with Crab


Pasta ai Granchi

Extra Virgin Olive Oil
Garlic Clove, minced
Italian Parsley, minced
Peperoncino, crushed
Crab Meat, 500 grams
White wine, Verdicchio will do
Plum Tomatoes, chopped, half cup
Fresh Heavy Cream
Fresh Egg Pasta, 500 grams





1. Get a large skillet large enough to hold the pasta later. The pasta should be of a ribbon type – taglierini, tagliatelle, fettuccine or even pappardelle.
2. Heat olive oil in the very same skillet, about a half cup, add the garlic, crushed red pepper and the parsley, for about one minute
3. Add the crab meat, stir while cooking for another five minutes – add some sea salt to taste and pour in the wine and cook until it evaporates.
4. Add the tomatoes and cook for another ten minutes.
5. Add the cream and cook until thick
6. Toss the cooked al dente pasta into the skillet and cook for a minute more. If needing dilution use some of the water that cooked the pasta.




From RecipeTips.com:

Verdicchio

Pronounced vehr-deek-yo. A grape varietal, used in the production white wine, originating in the Marches region of Italy. The best known wines made from the Verdicchio varietal come from the D.O.C. of Verdicchio dei Castelli di Jesi. The Trebbiano, the Malvasia, and the Verdicchio are the main white varietals approved in the D.O.C. regulated areas of central Italy. Since the Verdicchio varietal is high in acid it is also used in the production of sparkling and spumanté wine.



Also known as: Marchigiano and Verdone.

Characteristics: A delicate bouquet, high in acidity, medium in body, with a slightly bitter finish. Exhibits crisp, dry, almond, and fruit characteristics. Known for its straw yellow and subtle greenish hue.



Ageing: within two to three years after the vintage, if properly preserved. Wines from the Verdicchio di Matelica are thought to have good ageing potential.

Serving temperature: Serve at a temperature of 46º-54º F.

Wake Up! It's Saturday Beefcake in The Mornin' --Nothin' could be finer




Thank you again, Kevin McDermott

Friday, May 28, 2010

Thursday, May 27, 2010

Gay Thursday: No Need to Ask, but Do Tell if You Want To



This amounts to acknowledging that gay men and women have always been in the military.
It amounts to acknowledging the existence of gay men and women period. POTUS has to let people know that gay people have never hurt the military's ability to fight. Other things have. Perhaps it is fitting that appropriations are attached to its passing. Let's go back to the not too distant past and reflect on what the troops didn't have in Iraq ...

OK, don't get nervous out there. This doesn't mean that troops will be running amok proclaiming their sexuality. It means that we can get on with real life. We're here. We're pretty much everywhere. Ok? Get over it.



Ann Flaherty of Huffington Post:

WASHINGTON — Congress is headed toward landmark votes on whether to allow gays to serve openly in the military.

The House was expected to vote as early as Thursday on a proposal by Rep. Patrick Murphy, a Pennsylvania Democrat who served in the Iraq war, that would repeal the 1993 law known as "don't ask, don't tell."

The legislation – a compromise struck with the White House and agreed to by the Defense Department – would give the military as much time as it wants before lifting the ban.
Under the bill, the president, defense secretary and chairman of the Joint Chiefs of Staff must first certify that the new policy won't hurt the military's ability to fight.
"We need to get this done, and we need to get it done now," said Murphy.



Also as early as Thursday, the Senate Armed Services Committee was expected to take up an identical measure, proposed by Sens. Carl Levin, D-Mich., and Joe Lieberman, I-Conn.
As in the House, the Senate provision would be tucked into a broader bill, authorizing hundreds of billions of dollars for the troops, that is expected to win broad support.
Supporters said this week the Senate panel had enough votes to pass the bill after key holdouts, including Sen. Ben Nelson, a Nebraska Democrat, announced they would swing behind it.

Wednesday, May 26, 2010

Wednesday Word: David A. Gregory and Scott Herman


Main Entry: 1fan·ta·sy
Variant(s): also phan·ta·sy \ˈfan-tə-sē, -zē\
Function: noun
Inflected Form(s): plural fan·ta·sies
Etymology: Middle English fantasie — more at fancy
Date: 14th century
1 obsolete : hallucination
2 : fancy; especially : the free play of creative imagination
3 : a creation of the imaginative faculty whether expressed or merely conceived: as a : a fanciful design or invention b : a chimerical or fantastic notion c : fantasia 1 d : imaginative fiction featuring especially strange settings and grotesque characters —called also fantasy fiction


In some places-- Slash Fiction

Tuesday, May 25, 2010

Tuesday Talent: Jason Tam


When this native of Hawaii became part of the Llanview canvas he was doing double duty as Paul in the original cast of the revival of A Chorus Line on Broadway. His is an impressive resume that commences with his co-hosting duties on The Music Factory at an early age. He is the kind of actor made for the Big Apple given his great talent for musical theater. He most recently appeared in the workshop of The Nightingale by Duncan Sheik and Steven Sater, the creators of Broadway's Spring Awakening. Anyone who has his performances in ABC Daytime Salutes Broadway Cares Equity Fights AIDS can attest to the great talent part. It also shows that he has a talent for lending a hand to a good cause.

Jason was inspired to pursue a theater career by the late Tommy Aguilar, a former Honolulan, who created Paul in the London launch of the Michael Bennett musical, A Chorus Line. It is the wherefore of the versatile Mr. Tam's participation in so many benefits. Here's hoping that the inspiration continues to inspire the inspiring!

Saturday, May 22, 2010

A Saturday Beefcake Night in Red Satin



Sweet dreams ...

Your Saturday Beefcake Evening Would



Not very different from morning wood, is it?

Saturday Beefcake Main Course

In the James Beard Foundation newsletter this recipe was described as intoxicating. We, therefore had to find the right kind of beefcake to go along with it. Think of this as a prurient surf and turf.



Hen of the Woods and Maine Lobster with Spring-Dug Parsnips and Cider Brown Butter

Eric Warnstedt
Hen of the Wood
Waterbury, VT

At his March Beard House dinner, Eric Warnstedt cooked up this dish featuring hen of the woods mushrooms—his restaurant’s namesake. Hen of the woods, also know as maitakes, are flavorful mushrooms that grow in small, fan-shaped clusters. Here they are paired with lobster and delicious cider brown butter.



Yield:4 servings

Ingredients:
2 parsnips, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
Salt and pepper
1 cup apple cider
1 cup (2 sticks) plus 1 tablespoon butter
1 sprig sage
1 teaspoon cider vinegar
6 ounces hen of the wood mushrooms, separated into bite size pieces
1 cup cooked lobster meat
1/2 shallot, diced
1 teaspoon chopped thyme
Juice of 2 lemons
1 tablespoon chopped parsley



Method:
Preheat the oven to 350º F. On a baking sheet, toss the parsnips with olive oil and season to taste with salt and pepper. Roast until tender and golden on the edges, about 20 to 30 minutes.

Bring the cider to a boil in a pan. Boil until reduced by slightly more than half, about 10 minutes.



In a small saucepan over medium-high heat, melt 1 cup of the butter. Cook until foamy and nutty smelling and the butter under the foam is golden brown. Add the sage and cider vinegar and let rest for 1 minute. Pour off the butter into a small bowl, leaving behind the solids at the bottom of the pan. Add the reduced cider to the butter and set aside.



In a large sauté pan melt the remaining 1 tablespoon of butter over medium-high heat. Add the mushrooms, but do not stir or they will break. Cook for about 2 minutes, tossing the mushrooms in the pan once or twice, Lower the heat and add the roasted parsnips, lobster, shallots, and thyme. Add the brown butter mixture and gently stir. Cook for another minute to heat everything through. Add the lemon juice and parsley before serving.

Saturday Beefcake First Course


Farmer’s Mac & Cheese

Joanne Bondy
Old Hickory Steakhouse at the Gaylord Texan Resort

Dallas Texan Joanne Bondy’s Beard House menu was filled with Southern touches like this decadent macaroni and cheese, which she served with a spice-rubbed Angus filet and tomatillo sauce at her dinner.

Yield:6 servings



Ingredients:
1/2 pound dry pasta, such as rigatoni
1/2 head cauliflower, cut into small pieces
1 cup heavy cream
2 teaspoons whole grain Dijon mustard
2 pinches of fresh grated nutmeg
2 dashes of Tabasco sauce
2 cups grated Swiss cheese
1/2 wheel garlic and herb Boursin cheese
Basil pesto, to taste (optional)
1 egg, beaten
1/2 cup grated Parmesan
2 cups panko breadcrumbs
1/2 stick butter, melted
1 tablespoon Hungarian paprika
Fresh herbs, such has parsley, basil, or chives, chopped (optional)
3 tomatoes, sliced
Salt and pepper, to taste
Method:
Preheat oven to 350°.




Bring a large pot of salted water to a boil. Add the pasta. When the pasta is a few minutes away from being done, add the cauliflower. When al dente, drain both together in a colander.

Heat the cream in the same pot over medium heat, transfer the cauliflower and pasta back to pot with the warm cream. Add the mustard, nutmeg, and Tabasco. Stir over medium heat and allow to thicken slightly, stirring occasionally. Fold in the Swiss cheese and Boursin. You may add a small amount of basil pesto here if you’d like.



Mix the egg into the pasta and transfer to a buttered 9 x 13-inch baking dish. Mix together the Parmesan, bread crumbs, butter, and paprika. Include the herbs if you are including them. Top the pasta with the breadcrumb mixture. Garnish with slices of tomato. Bake for about 30 minutes, or until the edges are bubbly and brown.



A recipe for an excellent Southwest Pasta al Forno with appropriate accompaniment--stolen from James Beard Fouundation, the recipe, that is.