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Wednesday, October 31, 2012

Halloween: Samhain

Samhain, which is the pagan name for this time of year has evolved into what we now know as Halloween, a unofficial holiday that runs the gamut from emulating monsters and fright nights to people running around in costumes parading up and down streets and drinking themselves silly in bars. It’s the perfect excuse for men to put on dresses or gay priests to wear tutus. It is not in its origins quite all that.

The Apostolic tradition usurped this pagan festival and turned into All Saints’ and All Souls’ Days. (Hallows = Holies or Saints; E’en = Eve)

The late Scott Cunningham wrote quite a few books on Wicca and Paganism in his short time on the earth. And since this is the time of year to remember those who have passed on let’s recall what he had to say about it.

At Samhain … say farewell to the God. This is a temporary farewell. He isn’t wrapped in eternal darkness, but readies to be reborn of the Goddess at Yule.

Samhain also known as November Eve, Feast of the Dead, Feast of Apples, Hallows and All Hallows, once marked the time of sacrifice …

Samhain is a time of reflection, of looking back over the past year, of coming to terms with the one phenomenon of life over which we have no control – death.

…On this night the separation between the physical and spiritual realities is thin.

This is from Scott Cunningham’s Guide for the Solitary Practitioner. Check out his bio with link to the right.

This is the time to remember all of those who have gone before us: our forebears and all of those who have paved the way. It points the way to what all the world’s religions are about – the rhythm of life. God and the Goddess go through a yearly cycle of death and rebirth that reflects what humans experience in the Four Seasons.

But, hey, if wearing a pink tutu and scurrying about on Christopher Street or Castro Street or Spruce Street floats your boat, go for it! You can always remember those who have gone before. It’s a cycle after all.

Romney Campaign Ad

The Wednesday Word: Eric Turner

My name is Eric Turner.  I was born in the mountains outside of Salt Lake City, UT.  Fitness hasn't always played a huge part of my life, but I always stayed active and outdoors and it's grown to be that way.  I currently work as a personal trainer in Houston, TX and write a fitness and nutrition blog (www.thehotbodsquad.com).  I love exploring and meeting new people.  I've meet a lot of really great people over the past 8 years that I've been modeling, and I've had a lot of fun doing it.  I find that the older I get, the more I learn about my body and getting it to where I'd like for shoots. 

Tuesday, October 30, 2012

Monday, October 29, 2012

Monday Music: Tom Goss

Sunday, October 28, 2012

A Storm Kickin' Up in My Soul

Saturday, October 27, 2012

Saturday Beefcake Getting You Through the Night

Saturday Beefcake Foreplay Blast from the Past

Saturday Beefcake: Mexican Pasta Salad

From: mealsforyou.com

  • 1/2 lb. rotini or other spiral pasta
  • 2 tomatoes, seeded and diced
  • 1-1/2 cups cooked corn kernels
  • 1-1/3 cups fresh carrots, shredded
  • 1/4 cup red onion, chopped
  • 1 Tbs. Dijon mustard
  • 1 Tbs. lime juice
  • 1 Tbs. jalapeño pepper, seeded and minced
  • 3/4 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1 cup fresh cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.

Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly.

Your Main Appetizer: Levi Poulter

You can't get much more appetizing than Levi.

Saturday Beefcake Happy Hour

Saturday Beefcake Lunch

Chiles Rellenos are a classic Mexican dish. They begin with poblano peppers which are stuffed with a ground pork concoction known as picadillo, or cheese.  They are then dipped in an egg-based batter and deep fried.  They can be served with any of a myriad of sauces.

Poblanos are dark green chile peppers approximately 4-5 inches long and 2½ -3 inches wide.  Poblanos are the “bell pepper” of Mexican cuisine.  Poblanos are triangular in shape and flatter than bell peppers.They are also less sweet, more savory and a little hotter. Their heat level can vary but usually they are in the mild to medium range. They are perfect for individuals who like a modicum of spiciness but not too much heat.

Picadillo is a mixture of ground pork, onions, garlic and tomatoes.  Raisins and nuts are also commonly added. To make picadillo, saute a pound of ground pork and one chopped onion.  Give the meat and onions a head start and then add some garlic.

How to Make Picadillo
!. Add a 28-oz. can of tomatoes.Break up the tomatoes and simmer until a thick consistency is achieved.
2. While the tomatoes are simmering add salt, pepper, and additional seasonings such as cumin, coriander, chili powder or hot pepper if you like.
3. Some chefs also add cinnamon. If desired, add some raisins and toasted slivered almonds a few minutes before the cooking is complete. ,br> 4. Sometimes chile rellenos are made with a cheese stuffing alone.Mexican melting cheeses such as Queso Chihuahua or Queso Oaxaca are customary but you could also use Monterey Jack.Sauce options vary but a tomato based sauce is quite common.

A recipe for Italian chile rellenos: Basically, substitute mozzarella for the Mexican cheese and employ yellow bell peppers instead of poblanos. You might want to abandon the batter and the frying. However, the original dish remains iconic and peerless and below is the recipe for the batter followed by instructions for making the traditional classic.

Chiles Rellenos all'Italiana
• 4 yellow bell peppers
• 4 pieces of mozzarella cheese, ½ -inch thick, cut to the approximate size of the peppers
• Chile-tomato sauce, as needed

Preheat the oven to 350 degrees.  Roast the peppers over a gas flame on the stove, on a grill, or under a broiler until charred all around. Or drop them in a deep fryer until the skins are blistered. When cool enough to touch remove the skin. Slice the stem end off the peppers and remove the seeds.

Insert a piece of mozzarella into each pepper.  Place the peppers in an 8-inch x 8-inch baking dish.  Smother them with the tomato-chile sauce.  Sprinkle them with some additional cheese if you like.  Place them in the oven until the cheese filling is melted.

Chile Tomato Sauce
• 1 large red bell pepper
• 1-3 fresh or dried habanero peppers, depending on how hot you like it.
• 1 small onion
• 4 garlic cloves
• 1 cup water
• 1/3 cup of red wine vinegar
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 6 oz. tomato puree

Roughly chop the bell and habanero peppers, (or grind the habaneros if using dried), onion and garlic.Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes. Puree the mixture in a blender. Add the tomato sauce to complete.  If you don’t want any heat, just eliminate the habaneros. Or if you prefer it just a little spicy, use one jalapeno instead.

Ingredients: • 4 eggs, separated • 1 tablespoon of flour, plus extra for dredging the chiles • ½ teaspoon salt

Preheat a pot of olive oil to 375 degrees. In an electric mixer whip the egg whites to stiff peaks.  Mix in the yolks one at a time.  Finally mix in the flour and salt.

Roast the peppers over a gas flame on the stove, on a grill, or under a broiler until charred all around or drop them in a deep fryer until the skins are blistered. When cool enough to touch remove the skin.  Do not remove the stems.

Make a small slit in the side of each chile and scrape out the seeds. Fill each chile with a Mexican cheese or the pork picadillo as described above. Do not overfill. Leave enough room that you can close the slit and make a small flap. Thread the slit in each chile with toothpicks to close it.

Renowned chef Rick Bayless, the American doyen of authentic Mexican cuisine, freezes his stuffed chiles to hold them together before frying.This bypasses the toothpicks altogether.

Dredge each stuffed chile lightly in flour. Holding the stem, dip each chile into the batter and then drop into the hot oil. Fry until they are a deep golden color, turning them once, for about four minutes.  Serve with the chile-tomato sauce.

Unfortunately Column can't find the source for this excellent recipe. We are grateful for having been able to steal it

A Tasty Beefcake Brunch

Definition of MORSEL
3 a : a tasty dish b : something delectable and pleasing

One of the Better Ways to Start Your Beefcake Day

Friday, October 26, 2012

Stephen Colbert

Jon Stewart

Tina Fey

Tuesday, October 23, 2012


Mitt, honey, you learned how to get along in MA because you governed as a Democrat.

Monday, October 22, 2012

Sunday, October 21, 2012

Your Sunday Stud with a Sunday Sermon

Minnesota Vikings punter Chris Kluwe made good and debated marriage equality with empty chairs representing various anti-gay foes, including Michele Bachmann. To Bachmann's lie that same-sex marriage will lead "all schools teaching homosexuality," whatever that even means, Kluwe responded, "I would say that that is a flat out falsehood. What we'll be teaching our children is tolerance. We'll be teaching our children that it is okay to be who you are." And to the argument that marriage equality is "redefining marriage," Kluwe says, "We're not redefining marriage to take away someone's rights. We're redefining marriage to give someone rights. It's about freedom."

Saturday, October 20, 2012

Your Beefcake Goodnight

Laercio Sheds Some Light on Mexican Hot Chocolate

Mexican Hot Chocolate

Unsweetened Cocoa, 1/4 cup
Sugar, 1/4 cup
Cinnamon, 3/4 teaspoon
Salt, a dash
Milk, 1 litre
Light Cream 1/4 cup
Vanilla Extract, 1/4 teaspoon

1. Mix the cocoa, sugar and salt
2. Heat milk until bubbling and then stir in the cocoa mixture.
3. Beat with whisk until smooth
4. Bring to boiling over low heat.
5. Gently stir in cream and vanilla heat over low heat
6. Before serving, beat with rotary mixer until frothy.

A good recipe for bringing comfort and warmth will definitely called for and in our vaults we found this simple and tasty concoction to help allay the winter woes. A weekend trip to DC with a warmed up Saturday afternoon also helps.

Chocolate has been getting a lot of good press these days and be it far from this Web Log to buck the trend. In keeping with our weekly tradition we have accompanied this recipe with some appropriate photography, which relays warmth.
The comfort part -- well, all of us, every one, know what that's about. Just be sure to pass it around.