The 'Modern Family' actress snacks on ice cream
Actress Sofia Vergara opened up recently about her curves and that fact that, yes, she does indeed eat. In a video interview with Harper Bazaar’s editor Laura Brown, Vergara claimed that people automatically expect her to live up to her sultry on-screen persona when they meet her in person yet are often disappointed, finding her skinnier than she appears onscreen, which leads her to frequently play up her famous curves to compensate.
And compensate she does. Vergara is proud and accepting of her curvy figure and is a member of the rare group of Hollywood actresses that eat with pleasure. During her interview, Vergara and Brown snacked on Serendipity 3's famous Frrrozen Hot Chocolate and the star discussed her love for coffee (she is Colombian, after all). Yet Vergara’s love for food was truly put to the test when she was presented with Serendipity’s Golden Opulence Sundae. Priced at $1,000, it is one of the most expensive sundaes in the world and is topped with gold-covered almonds and an edible 23-carat gold leaf — and she dug right into it. A girl after our own heart.
Sofia Vergara Shares Picture From Her "Stressful" Mammogram
Sofia Vergara has shared a picture of her going for a mammogram to encourage women not to "forget" to have theirs.
Sofia Vergara has urged her fans not to “forget” to have mammograms.
The Modern Family actress shared a photo of herself going for her breast screening check — which women typically over 45 undergo to look for early signs of cancer — in a bid to raise awareness and to encourage others to do the same.
Alongside her photo, which was posted on Tuesday (Nov 3) — the same day as the US Presidential election — she wrote: “And just to make today more stressful I went and got my mammogram #allgood (thumbs up emoji) #dontforgetyours (heart emoji) (sic)”
The 48-year-old star — who is married to actor Joe Manganiello and has son Manolo, 28, from a previous relationship — has previously spoken about the measures she takes to avoid skin cancer, ensuring she is always well protected in the sun.
She previously said: “In my 20s, I started to use sunblock on my face. I wish I had put it on my chest too…
“I have a little house in the Bahamas and I have a f****** crazy collection of hats so everyone can have one. There must be 25 hats in the bucket, and I always go for the same one: a visor. An old lady visor."
Sofia also admitted “preventing” the physical signs of ageing has always been more important to her than “fixing” any issues later down the line.
She has said: “I believe, more than fixing anything, in preventing. Once you get the wrinkle, once you get the sagging neck, that's it. There's no cream that is going to fix you. So, prevention, prevention, prevention!" — BANG
Briefs: Cristina Rae makes ‘AGT’ finals, TCM female teen film contest winners ‘Doom Patrol’ renewed
Cristina Rae of Marietta cruised into the finals of “America’s Got Talent” Wednesday night and is well-positioned to win the $1 million prize next week.
She was one of the biggest vote-getters of the night out of 11 acts. (Five made it through, adding to the other five from last week.) In a poll on MJ’s Big Blog, her readers ranked Rae third behind dance duo Bad Salsa and the runaway leader, teen singer Daneliya Tuleshova. Those other two acts made it to the finals as well.
She will face some serious competition next week since six of the 10 finalists are singers.
Rae, who was homeless at one point, chose a song she felt would help release some of her demons: “Jump” by Cynthia Erivo, an inspirational gospel-tinged ballad from the documentary “Step.”
Despite the risk of taking on a song most of the audience had never heard of, she was able to emote in a way that drew in listeners. She showed off her ability to shift levels and tone, hitting small and big notes with equal ease. She has a wide variety of musical tastes. Her first three performances were songs by Phil Collins, the Rolling Stones and Leonard Cohen.
Judge Howie Mandel on Tuesday said she was the best singer this season: "Your voice is pure, it’s powerful and it’s entertaining.” Sofia Vergara loved Rae’s rose dress and dubbed her performance “perfection.”
After Rae was heralded into the finals Wednesday, judge Heidi Klum, who gave Rae her Golden Buzzer earlier in the season, said, “We will end this journey together. I am so so excited. You are such a huge inspiration, especially for your son. A ray sunshine. Go get that million dollars!”
Turner Classic Movies this fall is airing a multi-part documentary featuring films directed by women all over the world. The Atlanta-based network also teamed up with local non-profit group re:imagine/ATL to give away prizes for female teen film-markers.
The two winners were Naila Julien for unscripted and Sam Stewart, for scripted.
Julien, a Walton High School senior and Marietta resident, did a 10-minute documentary “Growing Up Gen-Z” interviewing her friends about the impact of media on their lives. They discuss social pressures to be cool, racial representation on TV, the power of social media “influencers," and the “whiteness” of TikTok. She chose to interview five friends over the phone rather than in person because of the pandemic and interspersed imagery over their words.
She said the inspiration for the documentary came after she took a break from social media and felt so much better about herself. She said she realized that "social media had more impact on me more than I thought.”
Julien, who had a teacher introduce her to her current favorite film, Errol Morris' 1988 documentary "The Thin Blue Line,” said she would love to pursue filmmaking as a career and eventually become a showrunner for a TV show.
“I want to make films that bring more people of color and marginalized groups into just regular stories that aren’t typecast into stereotypical roles," she said. "I want to break down those barriers.”
In the scripted category, Stewart submitted a video called “Ode to Cutlery," an allegory focused on forks, spoons and a spork.
She graduated from North Atlanta High School in May and is now attending Chapman University in Orange, California via online classes from Hawaii in a study “away” program. She filmed her short last October for college applications and placed it in several film contests. She didn’t even know what TCM was when she entered. “I didn’t realize it was a legit company!” she said. “It was a nice surprise.”
Stewart said the film was her first fictional effort: “Not everyone gets it. The whole spork thing is a little weird for some.” In the film, which is largely without dialogue, the spork is rejected by both a team of forks and spoons but eventually one of the forks invites her over for lunch, and everybody eventually eats a meal together. Her entire financial investment was purchasing fork, spoon and spork costumes online. Her friends and her father spent a day as actors for free, shooting at a recreation center as a place for her film fellowship to met.
She loves the warped sensibility of David Fincher and hopes to go in that direction as a filmmaker down the road.
TCM General Manager Pola Chagnon is on the board of re:imagine/ATL and decided to create this contest as part of the three-month celebration of female directors. The organization helps nurture young filmmakers and build their ability to tell stories.
“TCM has been part of this culture for 26-plus years,” Chagnon said. “I love that we can pay it forward to the younger generation of filmmakers.”
She embraced the winning films because “they’re both very much reflective of the times and the world we live in." For the winners, she added, "having a credential like this on their resume as a teenager is pretty remarkable. They have this opportunity to huddle with professionals who can help shape their path. There are some great mentorship opportunities as well as winning.”
- Winners' films featured on TCM’s YouTube Channel
- Contest partnership and winning films promoted on official Women Make Film microsite and TCM social
- Set visit at Turner Studios with TCM staff and host (date to be determined)
- Two Passes to the 2021 BronzeLens Film Festival
- Two Passes for the 2020 ATL Film Festival (9/17-25)
- Winning films featured in the re:Imagine/ATL Gen Z Showcase
- $5,000 equipment credit each for two winners
- $1,000 cash prize each for two winners
HBO Max has renewed “Doom Patrol” for its third season.
The superhero drama was shot in metro Atlanta, including Conyers, Lawrenceville and Decatur.
The show originally aired on DC Universe streaming but was added to the broader HBO Max this year.
“Doom Patrol came to HBO Max with an already deep and passionate fan base and has risen to the top as one of the most-watched Max Originals on the platform,” said Sarah Aubrey, head of original content, HBO Max, in a press release. “The series sits well in our portfolio, and we are glad to greenlight a third season to continue this distinctive style of storytelling that resonates so well with critics and fans alike.”
Rodney Ho writes about entertainment for The Atlanta Journal-Constitution including TV, radio, film, comedy and all things in between. A native New Yorker, he has covered education at The Virginian-Pilot, small business for The Wall Street Journal and a host of beats at the AJC over 20-plus years. He loves tennis, pop culture & seeing live events.
She accessorized with some dangling silver earrings, and most importantly, with a big beaming smile as she hammed it up with her co-stars.
Famous curves: The Columbia-native showed off her 5ft 7in physique in pair of tight black leggings and a form-fitting black sports jersey
Hard at work: The 46-year old played the doting mom who coaches her son's soccer team in the scene
Working it: Sofia can be seen cheering on her boy's team as she patrolled the field
Playing for the camera: Sofia's cheers soon turn to jeers as she stalked the sidelines
For the most part, Sofia can be seen laughing and cheering on her boy's team as the cameras rolled.
But at certain points she began to jeer O'Neil's character, Jay Pritchett, as she patrolled the playing field.
At one point they went head to head, and it looked like Sofia's character got kicked out of the game.
But as always, it was all for laughs, as seen by the playful grin on her face when she did her best tough-coach stance.
Showing her spunk: At certain points she confronted O'Neil's character, Jay Pritchett
The boot: Sofia's character appeared to get kicked out of the game her taunting
The tipping point: The two stars went head to head but, in the end, it was all for laughs
It appears Sofia's 10-year run alongside her co-stars will be coming to an end soon.
Co-creators Christopher Lloyd and Steven Levitan have publicly stated that this will be the final season for the hit show, but added that there have been talks of a spinoff show.
Playing the role of Gloria for so many years has been hugely lucrative for the star. She has been the highest paid actress on television for the past six years.
She reportedly made $41.5million dollars in the fiscal 2016-2017 year. That's about $15.5million more than the world's highest paid film actress Emma Stone, who was coming off her musical blockbuster La La Land.
The first episode for season 10 of Modern Family premiered on ABC last week.
- Irwing Velandia worked at the restaurant from 2013-2016
- The suit also says 20 percent of his time was spend on untipped 'side work'
- And wages were allegedly not raised from $5 to $7.50 as per state law
- Serendipity 3's outlandish creations have made fans of Jay-Z and Beyonce
- Its highlights include $214 grilled cheese sandwiches and burgers
Published: 05:52 BST, 11 March 2016 | Updated: 09:09 BST, 11 March 2016
New York restaurant Serendipity 3, which created a $214 grilled cheese sandwich and currently features a $1,000 'Golden Opulence Sundae' on its menu, is being sued by an ex-waiter for a number of reasons, including forcing him to share tips with other staff.
Irwing Velandia worked at the restaurant, which is famed for its elaborate and sometimes outlandishly expensive creations, from 2013 to this year. He filed the suit at Manhattan federal court on Thursday, the New York Post reported.
He says that while he was there, he and other waiters were unlawfully forced to pay ice-cream scoopers $10-20 a shift, even though they were not legally entitled to make tips under state and federal laws.
Price cream: Former Serendipity 3 waiter Irwing Velandia says that despite selling the $1,000 Golden Opulence Sundae (pictured), the restaurant forced him to subsidize the wages of ice-cream scoopers by $10-20 an hour
The host with the toast: Owner Stephen Bruce (pictured eating Serendipity 3's $214 grilled cheese sandwich) is also named in the suit, which alleges he did not raise untipped salaries from $5 to $7.50, as per state law
'The ice cream scooper is a non-service employee who works exclusively in the kitchen preparing and garnishing ice cream desserts,' the suit says.
'The ice cream scooper does not have direct interaction with customers.'
It also claims that he was made to spend 20 percent of his time performing non-tipped 'side work' and that he was not paid for overtime work.
To rub salt - or possibly sugar - into a wound, the suit also alleges that the restaurant's owner, Stephen Bruce, did not increase employees' tipped minimum wage from $5 to $7.50 when new state laws were implemented at the end of 2015.
Serendipity 3 staff told the New York Post that it was company policy to not comment on pending litigation.
Golden delicious: The $214 sandwich features gold leaf, champagne bread and white truffle oil. Velandia says that 20 percent of his time was spent on untipped 'side work' rather than serving up dishes like this
My Restaurant Crush: Sofia Vergara Lunches at Her 'Fave New York Restaurant'
Sofia Vergara took an afternoon apart from her beau, Joe Manganiello, to spend it with the other man in her life: son Manolo.
RELATED: Sofia Vergara & Joe Manganiello Eat and Drink Their Way Through Miami
While dining at Ilili restaurant in New York City over the weekend, the Modern Family star snapped a selfie with Manolo and a friend.
Posting it on Instagram with the caption, “Lunch At my fave NY restaurant!!” the brunette beauty looked to be enjoying her company. The actress’s megawatt smile was front and center as she posed in the eatery’s main dining room.
As for her meal, Vergara noshed on a variety of Ilili’s Mediterranean-inspired dishes, including their signature Brussels sprouts.
RELATED: Sofia Vergara’s Workout Secrets From Her Trainer
Looking to snack like Sofia? Check out their easy recipe.
ilili Brussels Sprouts
Makes 4 servings
2 tbsp. olive oil
1 ¼ lb Brussels sprouts, tough outer leaves trimmed, sliced in half lengthwise
½ tsp. salt
sherry vinegar – to taste
3/4 cup toasted walnuts, crumbled
3/4 cup seedless green or red grapes, sliced
4 tbsp. fig puree (recipe below)
1 cup mint yogurt (recipe below)
8 leaves fresh mint, chopped finely
1. Warm two tablespoons olive oil in a heavy skillet or pan. Add Brussels sprouts and sear, cut side down, until well browned. Alternatively, toss the Brussels sprouts with olive oil on a cookie sheet and roast in the oven at 500 degrees until crispy.
2. Salt and toss with the sherry vinegar.
3. Place Brussels sprouts in serving bowl with walnuts and grapes, and toss.
4. To finish, drizzle on the fig puree and mint yogurt. Garnish with mint leaves.
1 cup water
1 cup fig jam
Bring to boil. Let reduce by 25% and puree in blender until smooth.
1 cup yogurt
1 tsp. mint, minced
1/2 tsp. salt
For Couples Doing IVF, Who Owns the Frozen Embryos in the Event of a Breakup?
Actress Sofia Vergara&rsquos former fiancé is suing her over their frozen embryos. Sure, the couple broke up almost a year ago and she&rsquos newly engaged, but the embryos that they made while together through in-vitro fertilization (IVF) are still hanging out in a freezer, ready for implantation, and Nick says he doesn't want to give them up.
Can you imagine? Well, if you're considering IVF, you should start thinking about what would happen to you and your partner&rsquos embryos if you did split.
Signing on the Dotted Line
Currently, before couples create embryos and freeze them for future IVF cycles, they sign a consent agreement for cryopreservation of embryos, says, G. David Adamson, M.D., fellow of the American Congress of Obstetricians and Gynecologists and medical director of laboratories at the Palo Alto Medical Foundation Fertility Physicians of Northern California. That document outlines what both the mother and father want for the embryos if the couple divorces or if either person dies. For most clinics, the options come down to: 1) continue to freeze them, 2) donate them to another couple, 3) donate them to science, or 4) discard them.
Unfortunately, most couples don&rsquot consider their options before they're presented with a huge stack of IVF paperwork&mdashand in the case of WomensHealthMag.com site director Lisa Chudnofsky (who now has a 10-month-old boy, thanks to IVF), a room full of other couples. "Looking back on it, it was so strange," she says. "We went through the training with other couples about what to expect with IVF, and then they gave us a bunch of paperwork. Mixed in with a whole stack of information and questions were a few check boxes on what we&rsquod want to do if we got divorced. We were so ready to just get started, it was like 'Okay, I guess we'd want them to be discarded.'"
It&rsquos not the ideal circumstances for making a potentially life-altering decision. "When people are excited about having a baby and starting the IVF process, they don&rsquot want to think about what would happen if they divorced or one or both of them died," says Juergen Eisermann, M.D., founder and medical director of IVFMD, South Florida Institute for Reproductive Medicine.
Even if you both agree on what boxes to check going into the IVF process, it doesn&rsquot make a ton of difference if you do get divorced down the line. "Nobody agrees on whether these documents are enforceable," says attorney Susan L. Crockin, J.D., instructor of reproductive technology law at the Georgetown University Law Center and coauthor of Legal Conceptions. "No matter how the consent forms are executed, until those embryos are implanted, you have a right to change your mind. There are a series of cases in which divorced parties have said, 'I know I said you could have them, but I don&rsquot feel that way now. I don&rsquot want to be a parent against my will. The last thing I want is for my ex to have a child that&rsquos mine.'"
That&rsquos because the embryos are the joint legal property of the parents. Even if the sperm or eggs are from a donor, both people in the couple that originally intended to use the embryos generally retain legal ownership of them (or if you&rsquore a single woman pursuing IVF, they are all yours), says Eisermann. That means that any use or disposal of the embryos requires consent from both exes. Or if they can&rsquot agree&mdashas is the case with Sofia and Nick&mdashit becomes a court decision.
Legal Battles Over Embryos
For the last couple of decades, the vast majority of legal disputes over frozen embryos have ended in courts deciding "the right not to procreate outweighs the right to procreate," says Crockin. Even when parties offered to absolve their exes of any legal ties to the baby, the courts typically say the embryos couldn&rsquot be used without joint consent to have a baby, she says.
For Nick, who claims to have offered Sofia similar options, that doesn&rsquot bode well for his aspirations of using the two embryos they froze. "I have previously offered to waive any parental or financial responsibilities or obligations on the part of my ex and to even give her the opportunity to be involved with the child in the future, should she change her mind," Nick said in a recent statement to Us Weekly. "Creating an embryo in the natural way can lead to parenthood obligations, even where a man doesn&rsquot want to become a father. Where a man does want to become a father and wants to impose no obligations on the other party, he should have that corresponding right."
Still, while courts rule in the favor of not procreating more often than not, they&rsquove recently become more sympathetic toward those wanting to use frozen embryos created with an ex&mdashespecially when the party wouldn&rsquot be able to bear biological children otherwise, says Crockin. For example, in a 2012 Pennsylvania case, a woman was allowed to use the frozen embryos she had created with her ex-husband. Her embryos had been frozen to preserve her fertility after she was diagnosed with breast cancer. For treatment, she underwent two surgeries, eight rounds of chemotherapy, and 37 rounds of radiation. Meanwhile, her husband had an affair and had a son with another woman. However, that&rsquos a very specific situation&mdashand courts consider every case based on its own unique circumstances, says Crockin.
The Cost of Keeping Embryos Frozen
In the case of couples&mdashwhether they are together or split&mdashwho can&rsquot agree on what to do with their frozen embryos, most clinics will continue to freeze their embryos for as long as someone pays up, says Crockin. Typically, clinic consent forms state that if payment isn&rsquot received in a certain amount of time (often a couple years or more), the embryos will be discarded.
"Freezing and storing embryos costs money, and eventually they have to be replaced in the uterus, donated to another patient or research, or discarded," says Adamson. "It is sometimes difficult for patients to choose from among these options, and yet it becomes expensive to keep them frozen if they are not going to be used to attempt pregnancy in the couple who made them." Storage fees vary depending on the clinic and storage facility but typically range from $350 to $1,000 per year.
Such is the case with Lisa. "My husband and I have three viable embryos frozen, and we&rsquove decided not to discard them just yet," she says. "I&rsquom 99-percent sure I don&rsquot want another child, but there&rsquos still this one percent of me that&rsquos lingering. It&rsquos really hard to say, 'Discard them.' You worked so hard for them. The process was physically and emotionally grueling. What if I changed my mind and wanted more children?"
Consider Your Options Now
"If you are going to freeze embryos, do it as thoughtfully as you can," says Crockin. "Go in with eyes open, and know that whatever your decision is, it&rsquos possible that it will change. Couples are less likely to fight over embryo use later if they had a true conversation about the possibilities and came to a mutual understanding." Keep in mind that you can also revise your IVF cryopreservation consent forms if you and your partner change your mind.
The Epicurious Blog
Have you ever dreamed of being a food judge? Take it from me, it&aposs a lot harder than it sounds. Try tasting 2,734 products in less than two weeks and making notes on every single one! That was my job this spring as one of a dozen judges for the Specialty Food Association&aposs coveted sofi (specialty outstanding food innovation) Awards, to be given out soon at the Summer Fancy Food Show being held in New York City from June 29 to July 1.
Pickle Me This: Small-Batches, Plenty of Bite
For a while, Kristin Stangl led an intriguing double life, juggling work as a public defender in Nashville courtrooms with a fledgling side business as a pickler. As owner of Pickle Me This, she reckons she&aposs canned more than 500 jars of pickle, all in a single water-bath canner.
Then she upped and left for New York City. Pickle Me This went on hiatus, but now she&aposs ready to uncork the brine and cook up more of her popular fruit and vegetable pickles. (Yes, fruit.)
"My path to pickles has had many detours," she explains. "Now the dust has started to settle from the move and my career change (I&aposm a middle school math teacher), and I&aposm thinking creatively toward the next steps for Pickle Me This. I am testing the waters on getting my pickles into restaurants in the form of cocktails and menu items."
Stangl told us how she decides which spices to use (cardamom, ginger, and more), why root vegetables are her favorites, and in vivid detail about a disgusting pickle disaster.
Sweet! The Beez Kneez Deliver Honey by Bike
Delivering honey on bikes while wearing bee costumes is actually serious business for Kristy Allen and Erin Rupp, co-owners of the Beez Kneez, a "honey education" organization in Minneapolis, Minnesota. "We dress up as bees and deliver honey on our bikes to engage and educate people when we&aposre selling," explains Kristy.
OMG: After 50 Years A1 Consciously Uncouples With Steak, Announces Open Relationship With Other Stuff
Major breaking food relationship news this Friday, you guys: A1 has announced that is is officially consciously uncoupling with steak, renaming itself A1 SAUCE, and entering into an open relationship with other foods. Like, OMG, pork.
In Praise of Pickled Red Onion, Plus 7 Ways to Eat It
The first time you make pickled red onions, you will very likely slap your forehead and exclaim to anyone who may be listening, "What took me so long?" Because this simple condiment--which couldn&apost be easier to prepare--has an uncanny, almost magical ability to completely transform just about every sandwich, burger, taco, sausage, and salad it touches.
Sofia Vergara&aposs Fiance Wants You to Know About His Onions and Pickles
Sofia Vergara stars in the upcoming food-centric movie Chef, but the real kitchen-obsessive in her household is fiance Nick Loeb, who is the CEO and founder of Onion Crunch -- which is, basically, like the Bacos of the onion world.
One Hot Sauce to Rule Them All
We&aposre continuing our preparations for Super Bowl XLVIII. We&aposve got our delivery pizza pick down, so the next step was to find the best ingredients to make delicious game-day chicken wings.
A meaty wing and proper preparation are important, but it really all comes down to the hot sauce. Without the right spicy sauce your wings might lack the signature flavor and zesty after burn all wing-lovers crave.
We tasted 10 of the top hot sauces on the market to find out which one fired up our palates the most.
(Photo: Louis Wallach/Corbis)
Food News Round-Up: The Mystery of the Tips for Jesus Tipper
Hey, Big Spender! A mysterious person (or persons) is causing a flurry among New York waiters this week by going from restaurant to restaurant and leaving $1,000 to $7,000 tips. That&aposs right, there were three zeros in each of those figures. All in all, enigmatic tipper--who stamps each receipt with [email protected]" and scribbles "God Bless!"--has left some $80,000 dollars in the U.S. and Mexico. &aposFess up: How many of you are suddenly wondering whether it&aposs too late to pick up a couple wait shifts before Christmas? Okay, it was just me then.
Pizza in Furs: Macaulay Culkin is in a Velvet Underground cover band that puts pizza-themed twists on VU songs--"I&aposm Waiting for the Delivery Man" (I&aposm Waiting for the Man"), Pizza Gal" ("Femme Fatale"), "All the Pizza Parties" (All Tomorrow&aposs Parties"), "Papa John Says" ("Candy Says," I presume), "I&aposm Beginning to Eat the Slice" ("Beginning to See the Light"), and so on. Culkin even strays into Lou Reed&aposs solo years for a kazoo solo of "Take a Bite of the Wild Slice." They even do VU/pizza-themed album covers and art. The band&aposs called Pizza Underground, natch. But we all know it&aposs really Culkin&aposs way of working through his pizza issues from the pizza-heavy Home Alone, and this scene in particular.
Go Go Garlic Powder! Is it all right to use garlic powder? In Slate, Ari LeVaux laments years of lost deliciousness because of foodie snobs who looked down their noses at the mainstay of pizza parlors, camping trips and the way back of grandma&aposs over-the-stove spice cabinet. Here&aposs a claim of LeVaux&aposs we are all now free to debate: "Like MSG, garlic powder may not be specifically discernable, but in a side-by-side comparison, the otherwise identical dish with added garlic powder will win." Discuss amongst yourselves: Yea or nay to garlic powder?
Linked In: We&aposre not on the top of the food chain, according to ecologists who put our eating habits in perspective recently. The apex predators are orca whales and polar bears, while we humans are relegated to the middle of the pack, rubbing elbows with Peruvian anchovies. We are, however, inching our way toward the meat-heavy end of the food chain. Wait, that&aposs not actually a good thing, is it?
The Pictures Stay in the Kid: The New York Times delves into the balancing act required when you&aposre opening a new restaurant at the site of a beloved local culinary and cultural institution in Manhattan, in this case the Upper East Side&aposs Elaine&aposs, which shut down soon after its doyenne, Elaine Kaufman, died in 2010. The famed celebrity haunt will soon be The Writing Room, which hasn&apost won over Elaine&aposs old habitués, at least not yet. Grub Street predicts a lot of the old Elaine&aposs photographs will once again grace the walls.
Spread the Holiday Cheer (Responsibly): &aposTis the season of the holiday office party, followed by the office hangover, followed by years of regret over those 30 minutes in the copier room. So over at BonAppetit.com, editor in chief Adam Rapaport puts together a five-point public-safety announcement about what not to do while throwing back spiked eggnog with your boss and co-workers this year. Sorry, Adam, can&apost make any promises about not slipping into a tipsy elf outfit.
Food News Round-Up: You&aposre Ordering Your Coffee Wrong
The Buzz on Baristas&apos Least Favorite Customers: Buzzfeed gets baristas to &aposfess up about what kinds of customers they hate the most. Here are a few tips: Don&apost use Splenda, don&apost order in Starbucks sizes, put away your phone, don&apost ordered flavored latte, don&apost get blended-ice drinks. Kinda makes you want to just make it at home and carry around a thermos.
Time to Stock Up on Big Macs: That is, if you&aposre into fast food. On Thursday, fast-food employees in 100 cities will walk off the job to protest the current minimum wage of $7.25--they want $15 an hour. The National Restaurant Association says that the protests are a PR stunt by labor unions, and that the strikes will probably be made up mostly of union members. An organizer for Fast Food Forward, however, says that the protesters are in earnest, and understand that it&aposll be a long fight. Everyone else says that Thursday is probably not a good day to ask for extra ketchup at the drive-thru.
Sounds Kosher: Forbes tries to forecast the next big food trend, and offers up the possibility that we&aposll all be singing the praises of Manischewitz in a few months, especially if producers learn to market the pareve seal to people with food allergies, conquer the "double-edged sword" of its Jewish identity, and take advantage of the fact that Americans have more trust in religious authorities than they do in government agencies. And man, does a kosher chicken make for a tasty roast!
California Girl: Alice Water sits down for a chat with PBS&aposs Judy Woodruff and talks up simple, local ingredients, and says that foods are more flavorful than they were a generation ago. She&aposs too humble to mention, however, that she played no small role in that.
Hot Stuff! Comedian Kyle Kinane launched an epic Twitter war against Pace Salsa over the holiday weekend, which led to a "blackmail for salsa" scheme, the invocation of Winnie from The Wonder Years, strangers dropping off salsa at his home, the totally suspicious silencing of two Pace spokesmen, and a bizarre corporate meltdown unfolding right in public. The best part? Kinane was being pranked by another comedian the entire time. Take that, um . Twitter-using comedians with strong opinions about salsa?
My daughter has learned from a nursery rhyme that little girls are made of sugar and spice and everything nice. I&aposm not so sure she is made of sugar and spice, but pies, cakes, cookies, and beverages seem more festive with the addition of sugar and cinnamon spice during the winter holidays. People even decorate their homes at the end of the year with bundled quills of cinnamon for a lovely aroma to stimulate the senses and induce feelings of merriment. Cinnamon seems to be the spice of the holiday season.
Cinnamon has been used to flavor food and drinks for hundreds of years. Some even believed ages ago that the spice could help cure snakebites, freckles, and the common cold. As the spice grew in popularity, of course cheaper, less refined versions became more commonly available.
Most of what you find in grocery stores in stick and powdered variety is Chinese or Indonesian cassia labeled as "cinnamon." Cassia is less less delicate in flavor and less expensive. The sticks are thick and rough.
Ceylon cinnamon--cinnamomum verum--is considered the true cinnamon. Preferred in Mexico and Europe, Ceylon cinnamon comes from the inner, thin layers of bark from the cinnamon tree native to Sri Lanka. True cinnamon is more easily ground in a spice grinder or in a mortar and pestle than the thicker cassia bark which can sometimes even tear up your electric grinders.
You cannot easily tell fine, ground cinnamon from cassia merely by looking at it. The sticks are easier to differentiate. If you look at the stick--or quill--of true cinnamon next to cassia, you will see that true cinnamon sticks have multiple thin layers. Cassia labeled as cinnamon looks like a one-piece, thick roll of bark.
Star Track Production
Pete: Well, it smells really good Mr. Crocker.
Mr. Crocker: That’s very sweet of you, but I know for fact it smells terrible.
Pete: Yeah, it does. It stinks.
Mr. Crocker: I know. But trust me, it will taste great. Old family recipe. Plus, you’re dating my daughter, so you’ll have to eat it.
Mr. Crocker: Sorry, I’m not going to embarrass you sweetheart. I’m not one of [gesturing to quote using his two fingers] “Those dads”. Let’s just listen to a little music [Mr. Crocker turns on the music] and enjoy a great meal.
[‘See you again’ by Wiz Khalifa starts playing]
Pete: Oh, I love this song.
Mr. Crocker: It’s great, isn’t it?
[Cut to Vanessa and Mr. Crocker smiling at each other] [Cut to Pete and Aidy] [the music playing is a ‘See you again’ instrumental with Mr. Crocker’s voice recorded singing on it]
Mr. Crocker: Yes honey?
Aidy: Is that you singing?
Mr. Crocker: Why? Do you like it?
Aidy: I- I mean, I guess I’m just surprised.
Mr. Crocker: [yelling] If it sucks then I’ll turn it off then!
[Cut to Pete and Mr. Crocker]
Mr. Crocker: Do you think it sucks, Dani?
Mr. Crocker: Do you think it is good, Dani?
[Cut to Pete and Mr. Crocker]
Mr. Crocker: Okay, it sucks. I’m turning it off. Let’s eat. How’s the chicken?
Mr. Crocker: It sucks. I know it does. I left it out on the counter for too many days.
Vanessa: Okay. So, I saw the most amazing thing on the subway the other day. There were these two guys–
[Mr. Crocker plays another music with him singing in it] [Vanessa stops speaking because she is annoyed] [Cut to Aidy, Pete and Mr. Crocker. Mr. Crocker is nodding his head looking at Pete.] [Mr. Crocker has also used auto-tune in the recording]
Mr. Crocker: It sucks, does’t it?
Vanessa: Honey, calm down.
Aidy: Did you use auto-tune?
Mr. Crocker: I had to in some parts. Yeah. You know what? I’ll just change it to a song I don’t sing.
[Mr. Crocker changes the song]
There. Now everybody’s happy. You know, some of the chicken is actually not that bad.
[the music still has Mr. Crocker singing on it] [Cut to Vanessa]
Vanessa: That’s you singing Dave.
Mr. Crocker: No, it’s Adam Levine from Maroon 5. So Dani, what do you parents do? Are they in music industry?
Pete: Um, no. They’re real estate agents.
Mr. Crocker: Good. Because I’m not exactly happy with the people in the music industry right now. Yeah, I think I’m getting ripped off by Skacy Steve over a Star Tracks.
Aidy: Who is Skacy Steve?
Mr. Crocker: He’s a big producer over at Star Tracks. He cornered me in the dressing room at a men’s warehouse and he told me I had a beautiful voice and I was an absolute star. Now, I’m paying a $1000 a day for studio time and I’m on call 24/7. He can call me in any time of the day to record a new track.
[Cut to Vanessa sipping some wine]
Vanessa: That’s insane.
[Cut to Mr. Crocker. His pager is beeping.]
Mr. Crocker: [looks at the phone] Dammit! It’s Skacy Steve!
Vanessa: When did you get a pager?
Mr. Crocker: Skacy Steve gave it to me. I need to go and drop another verse.
Vanessa: Can’t you wait until you’re done with dinner?
Mr. Crocker: Fine, but I gotta eat real fast.
[Mr. Crocker starts eating wildly] [Cut to everybody. The doorbell rings.]
Vanessa: I wonder who that is.
Mr. Crocker: Oh, no! It’s Skacy Steve.
Skacy Steve: Come on, out of my way.
[Cut to everybody. Skacy Steve walks in to the dining hall.]
Hey, I’ve got a new track for you.
Mr. Crocker: I’m having dinner with my family, Skacy.
Skacy Steve: Listen to this, Dave. This is right to your key.
[Mr. Crocker starts recording then and there in a small instrument that Skacy Steve brought in.]
Mr. Crocker: [singing] I don’t like it, I love it, love it, love it
Skacy Steve: Straight to the top of the charts, Dave. You’re gonna be a massive star.
How are you doing, son? Skacy Steve. [shaking hands with Pete] Big, big producer at Star Track. Have you ever thought about a career that in the recording industry?
Skacy Steve: Oh, my god. The voice of an angel. You’re gonna be a massive star baby.
[Cut to Skacy Steve smiling looking at the camera. His teeh twinkles.] [The End]
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Sofia Vergara’s Diet Plan
Growing up in Colombia, she ate a lot of fatty foods such as ice cream, chocolate, pastries, and sweets. She has changed her diet, but hasn’t given up on all the fatty indulgences she loves she still eats ice cream, but has given up junk food.
She eats five small meals a day, and ensures they have the proper combination of nutrients needed to fuel her for the day.
Vergara works out with personal trainer Gunnar Peterson, who also coaches his clients on how to diet properly and what to eat to maintain their toned figures.
Peterson doesn’t like to forbid indulgences, but he does push for a fairly disciplined diet that will get optimal results. He recommends clients, such as Vergara, avoids alcohol and sugar late at night, and skip carbs later in the day. Foods such as rice, grains, pasta, oatmeal, and potatoes are off the list as is sodium, because these foods make your body retain water.