The Column of Life

From his Facebook fan page: Miguel Iglesias, born in 1986, in Galicia, Spain, is a Spanish model. Easy going, with a wicked sense of humor and devastatingly charming, Iglesias is one of the latest and the hottest young stars that emerged in the fashion scenes in 2009. His sharp masculine good looks has been described as ultra-sexy and his English is swept with a sharp sexy accent that makes him the new definition for male beauty. Iglesias has appeared in various campaigns such as "DSquared", "Giorgio Armani", "Ermanno Scervino", and "Dolce & Gabbana". Iglesias has been seen on the pages of Vogue magazine, the cover of Tetu magazine.

Recently there was a long thread on Datalounge initiated with a post about men who say they knew at a very young age to be homosexual must be lying. Not so. Many of us knew just before the start of grade school. Many of us had night time fantasies about the cowboys we saw on our television screens. We took them to bed with us.

Pasta Fresca ai Granchi Extra Virgin Olive Oil Garlic Clove, minced Italian Parsley, minced Peperoncino, crushed Crab Meat, 500 grams White wine or Prosecco Plum Tomatoes, chopped [imported canned do very well] 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. Growing up in the Philadelphia area and spending time at the S...

From: Franklin Becker Abe & Arthur’s, NYC Ingredients: Yukon Gold potatoes, three, peeled and cut into quarters Idaho potatoes, two, peeled and cut into quarters Salt and white pepper to taste Leeks, three, rinsed and finely chopped Butter, one cup, unsalted , divided, plus 2 tablespoons for sautéing Chives, chopped, two tablespoons Black Truffle Oil, two tablespoons Black Truffle peelings, canned, chopped fine, two tablespoons Wonton wrappers Chive Crème Fraîche: 1/2 cup crème fraîche, one half cup Chives, chopped, one tablespoon Salt and pepper to taste Oven preheated 350F 1. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 20 minutes. 2. Drain potatoes and place on a baking sheet in the oven for 5 minutes to dry out. Pass the potatoes through a food mill and season with salt and white pepper to taste. 3. In a medium saucepan, combine the leeks with one quarter cup water and four tablespoons butter. 4. Cook over l...

Let us rejoice and be glad in it!