Saturday, September 28, 2013

Auto Like, Auto Comment

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The Cool Auto Comment Tool

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Sunday, July 28, 2013

Trs: Miley Cyrus poses nude for 'Protect the Skin You're In' campaign

Miley Cyrus is taking it all off! The "We Can't Stop" songstress took to Twitter to show off her newest collaboration with Marc Jacobs International, a T-shirt in which she stands in the buff with the slogan, "Protect the Skin You're In" written across.

The "We Can't Stop" singer, 20, poses fully nude as part of fashion designer Marc Jacobs' "Protect The Skin You're In" campaign, which raises money for the New York University Skin Cancer Institute. Cyrus unveiled the T-shirt design via Twitter on Thursday, July 25.

Miley Cyrus' Marc Jacobs t-shirt

All proceeds from the campaign will go to the New York University Skin Cancer Institute, Cyrus, posting the news on Twitter. "Who's gettin my #protecttheskinyourein Tee from @MarcJacobsIntl" she tweeted Friday.

Jacobs discussed his partnership with the twerking starlet in a prior interview with Women's Wear Daily following news of the campaign saying, "She is talented in many mediums from music to film. She really has a very good, solid head on her shoulders. I adore her."

The T-shirts go on sale today and are available at nine different Marc Jacobs boutiques. Boutiques are located in San Francisco, Los Angeles, New York, Boston, Savannah, Ga., and can be purchased in Europe sometime next month.

"Ts are available at 9 Marc Jacobs boutiques including SanFran, LA, Chicago, New York, Boston & Savannah GA!" Cyrus told her Twitter followers.

The tee's can be purchased for $35.

The new #marcjacobs x @MileyCyrus #protecttheskinyourein tee benefiting @NYULMC hits stores today! Who's getting one?!?

— Marc Jacobs Intl (@MarcJacobsIntl) July 26, 2013

Previous celebrities who have stripped for the "Protect The Skin You're In" campaign include Victoria Beckham, Heidi Klum, Miranda Kerr, Dita Von Teese, Naomi Campbell, Bar Refaeli, Chloe Sevigny, Noah Mills, Marisa Miller, Doutzen Kroes, DJ Ruckus, Helena Christensen and Rufus Wainwright.

We Can't Stop

Miley Cyrus | Format: MP3 Music
From the Album We Can't Stop

Original Release Date: June 4, 2013
Label: RCA Records Label
Copyright: (P) 2013 RCA Records, a division of Sony Music Entertainment
Record Company Required Metadata: Music file metadata contains unique purchase identifier.
Duration: 3:52 minutes

Sunday, April 28, 2013

French Country Cooking: Authentic Recipes from Every Region

World Chefs: French politicians dish up passion for cooking
By Chris Michaud | Reuters

NEW YORK (Reuters) - Few subjects stir French passions more than politics and food, so perhaps it was inevitable that the two realms would eventually collide - and meld - in a cookbook.

"French Country Cooking," a compendium of recipes contributed by members of France's National Assembly, serves up a lavishly illustrated complement of French cuisine, from rustic one-pot stews to refined roasts and decadent desserts.

Jeanette Seaver, the book's translator, spoke to Reuters about the unusual project and the French obsession with food.

Q: How did the idea for this book come about?
A: The idea came from a French parliament deputy (Francoise Branget), who like many French people cooks well. She called upon many of her colleagues at the Parliament. She was able to have a good 90 of her fellow deputies donate recipes, really from the little country villages that they come from, where recipes were passed down for generations. One found a recipe folded in the library of their grandfather that dated from before the (French) Revolution.

Q: Were any Assembly members reluctant to embrace the project?
A: No, not at all. They're very proud, very happy to talk about and share and even parade their particular region.

Q: Did the members choose which recipes to submit?
A: They did indeed, so it's very personal. And we see how so much of French gastronomy as it is known today truly emanates from a time when farmers had no money, and were not allowed to fish nor hunt on the property of their lords. They could only use the eggs of the farms and poultry and the greens and vegetables, so you will see a lot of recipes emanating from a time when people were abjectly poor. Their imagination went to work and created astonishing dishes that have become icons of French cuisine.

Q: It seems the French are especially passionate about food. It's hard to imagine a cookbook featuring senators' recipes.
A: Yes it's true, the knowledge and the history is part and parcel of the French citizen. You go into restaurants and people are not only discussing what they're eating, but also what they'll eat tonight or what they ate yesterday. It's an important part of the French culture.

Q: Do you see food as being political in France in some way that perhaps it isn't in the United States?
A: Well each province is very vigilant about the territory's food. I remember going through the various villages to taste the cassoulet, and each one claimed it was 'the' recipe, which in their mind it might have been. So it does become very possessive or territorial.

Q: What do you see as being some of the main differences between the French home cook and the American home cook?
A: I think the French are basically more sophisticated, but I think the Americans have come up a long, long way and become very sophisticated. At times I see people will cook better in New York or San Francisco than they will in Paris.

Q: How have you seen French home cooking changing in the last 10 years, and where do you see it heading?
A: I think the new young home cook is less ambitious than our mothers, in that there is more a trend to buy ready-made, though it can be wonderfully prepared. In Provence I went to the market for some chives and she looked at me and said, 'What's that?' I was appalled. She said 'Well, I don't really cook, I open cans, and frozen. This is a 35-year-old person, and okay she doesn't represent France, but it's a little signal, and I wasn't very happy to hear that.

Q: Yet it seems in America it's just the opposite.
A: Oh it is, it's a blossoming of a gourmet generation. But in France, women long ago joined the workforce, plus so much of what you can buy is exquisite and it's not too expensive, so that's unfortunately been a kind of a trend.

Q: How do you think someone might be surprised by the book?
A: By the very unlikely recipes that are not in normal cookbooks, things like potato pie, things with improbable ingredients that are fun and cheap and accessible. It's very much like walking through a museum of gastronomy.
It represents a culture that is so typically French, in that if you consider each of those political members are as close to their cuisine as to their history, and maybe some might be political enemies, but metaphorically they come together around the table.

Q: Or around the cassoulet -- or perhaps they argue about the cassoulet.
A: Well that's fine, too. It's part of the family, and that's what makes France different.
Braised Duck with Cherries, from Val-D'Oise.
1 Muscovy duck, about 3 pounds
1 celery stalk
1 leek
3 carrots
1 onion
1 clove
2 juniper berries
1/4 teaspoon cinnamon
1 bouquet garni
5 cups red wine
2 cups chicken stock
salt and pepper
6 tablespoons butter
2 pounds pitted sour cherries
2 tablespoons sugar

Put duck, vegetables, spices and bouquet garni in a heavy casserole, add wine, stock, salt and pepper. Bring to a boil, lower heat and simmer 30 minutes.

Preheat over to 350, then remove duck, carve into serving pieces, place in ovenproof dish and dot with half the butter.
Roast 1 hour, basting pieces with cooking juices every 10 minutes.
Melt remaining butter in skillet, add sugar and cherries, sauté 10 minutes and lower heat to minimum, simmer 10 minutes.
Remove duck from oven, place on serving platter, pour warm cherries over and around duck and serve.

(Reporting by Chris Michaud; editing by Patricia Reaney and David Gregorio)

Book Description
Publication Date: November 21, 2012
Members of the French National Assembly share advice, expertise, and family lore in this beautiful, full-color celebration of French cuisine.

Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm.

None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing.

The diversity and originality of these recipes are representative of France's rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. "Cooking is our soul," Branget says, "but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history." 270 color photographs