ahhhhh feeling scared already LOL
FEARWORLD - NETHERWORLD HAUNTED HOUSE ATLANTA
Cara Merawat Rambut Kering dan Mengembang
10 years ago
About Me
- Chef Lena
- Atlanta, Georgia, United States
- Chef, Celebrity Event Appearances, Food Stylist, Food Writer, Media
Europe Vacation 2010 - Videos
Kelis Dinner at Winter Music Conference 2010
Kellis Dinner at Winter Music Conference 2010 - Miami, FL
Last night musician Kelis hosted a dinner presented by Belvedere Vodka in celebration of her upcoming album, Flesh Tone, and revealed her
unknown passion: cooking. Held in a private bungalow at the W South Beach,
Kelis welcomed guests including Interscope-Geffen-A&M Chairman Jimmy Iovine, DJ Benny Benassi, DJ ...Rashida, Chicago Bears player Adewale Ogunieye, Kansas City Chiefs player Thomas Jones, DJ/musician Calvin Harris, Burns, JackSplash and more, who all enjoyed the menu she created and prepared herself.
Kelis, who found the time to go culinary school in between rocking the stage, impressed everyone with her cooking talents. In addition to the delicious food, which Benny Benassi raved about, guests were the first to hear Kelis' new album, while sipping Belve cocktails.
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Friday, October 15, 2010
Missing Italy :O(
Sitting here missing Italy, specifically Roma. I wonder what I would being doing right now, if I lived there. Knowing me and my sappy butt, I'd probably be sitting inside the Colloseum just looking around in amazement and awe. (Thinking, like wow, I am breathing the same air, sitting in the same space as Ceasar.) I am here, right now. I am sitting in a place where Ancient Romans once sat. The thought is profound and I have to get back there. I have such a connection to Italy. I felt totally at peace and even moreso very comfortable as I walked in alleyways that didn't quite look so safe. For some reason, I felt......home. More at home than my own home in the US....(to be continued)
Wednesday, October 13, 2010
Confession: Monaco
We arrived in Monaco and after departing the tour bus headed towards the Oceanographic Museum. I was really excited to learn that I would also visit Princess Grace of Monaco's resting place. OK, jumping ahead and after the Museum visit, we were walking towards resting place (see pic below)
As I was walking towards the entrance, I came upon this dude (see below). I was like so amazed that I had to capture video LOL he literally walked back and forth like this for HOURS! I was thinking like who did he piss off to be stuck with doing this sh*t LOL I even made gestures, cat calls and even gave him the finger to try and get his attention. All to no avail. I was contemplating jumping the chain link that separated us. On second thought I decided I didn't want to get shot with that world war II knife gun that he was toting LOL I mean this dude just kept going and going and going and going #WTF LOL
Tuesday, October 12, 2010
Culinary Confession: I was trying to get my Andrew Zimmern On!
My dream job has been to be a travelling, culinary experiencing chef. While in Spain, I decided that I was going to get my exotic food on LOL and be the black Andrew Zimmern, LOL.
I was staring down at a buttery, beautiful plate of "Escargot" (see above). I was thinking "yeah, I got this!" WRONG! LOL I don't even think it tasted bad. I think it was moreso the idea of eating snails...Ughh or that I thought about eating them too long and hard. I was actually trying to act like "aww yeah I eat Escargot all the time, get like me---to my table-mates!!!" LOL
So I stabbed the little black thing (gotta make sure it was dead LOL). Raised the fork to my mouth, slid it in, waiting on it to slither I guess LOL
I bit into it and lawd I vomitted in my mouth a little LOL I drank down some wine realllllllllllllllllllllllllllllll fast. I counted out how many were left as I looked around at the other guests and how they had wolfed down the 8-10 slithery, rubbery creatures. DAMN, I have 7 left, ughhhh LOL
Mr Zimmern, your job is SAFE!
So I stabbed the little black thing (gotta make sure it was dead LOL). Raised the fork to my mouth, slid it in, waiting on it to slither I guess LOL
I bit into it and lawd I vomitted in my mouth a little LOL I drank down some wine realllllllllllllllllllllllllllllll fast. I counted out how many were left as I looked around at the other guests and how they had wolfed down the 8-10 slithery, rubbery creatures. DAMN, I have 7 left, ughhhh LOL
Mr Zimmern, your job is SAFE!
Monday, October 11, 2010
Taste of the World 2010 - Africa's Children's Fund - 10-10-10 Hyatt Regency Atlanta
So I had an awesome time at Taste of the World 2010. I was very very very busy. I took a few pics, not really the quality of pics that I would like to have taken the time to take. There were many beautiful people clad in African attire that I wish I took the opportunity to take snap shots of. Drats!!
Held at the Hyatt Regency - Atlanta October 2010
Me and one of my most favorite chefs in the industry---Executive Chef Rafih Benjelloun, Imperial Fez
My ex co worker, friend and fellow culinarian "Better than Homemade" Miss Anthonese Speer.
News Anchor and fellow culinarian Miss Esther Caspino - Cooking with Espino (coming to a network near you!)
My friend and fellow culinarian - Chinese Southern Belle (Natalie Keng and mother Margaret)
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So I have been trying many different wines lately. Last night, with the recommendation of the package store attendant, I purchased this one. I am usually a semi-sweet wine type (Sweet Riesling or Sweet Red), this one turns out to be a great buy! Full bodied, I won't say that it is dry but the finish seems to be a little dry. It is a pretty decent wine for the price. Besides, I had never tried a blend before this one. Not bad--not bad at all!!
Chef of the Month
Iron Chef Masaharu Morimoto
Masaharu Morimoto (森本æ£æ²» Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim. In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.
Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city's more prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting V.I.Ps., the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.
It was during his time at Nobu where he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He has plans to open a second Morimoto restaurant in New York City.
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Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series.
Masaharu Morimoto (森本æ£æ²» Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim. In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.
Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city's more prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting V.I.Ps., the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.
It was during his time at Nobu where he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He has plans to open a second Morimoto restaurant in New York City.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series.
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KitchenAid.com15 years ago
Ask Chef L Boogie: Olive Oil as Anal Sex Lubricant?
Hi Chef L Boogie:
Two months ago I met an amazing man from Spain, we had a hot affair during the time that he was visiting my city and he told me that he was a collector of olive oil. We talked about having anal sex during the time that he was here but it never happened. Anyway, I am planning a trip to Spain to visit him and I thought about bringing him a nice bottle of olive oil to be used as a lubricant for our anal adventures! But my question is: is it a safe lubricant in terms of keeping the condom from breaking?
Thank you! Hot for Spain
Dear Hot for Spain,
Olive oil + latex condom = broken condom! Avoid using latex with any oil, oil-based lube, or petroleum products.
That's the quick answer, but there's much more that can be said about safer sex, condoms, lube, and erotic olive oil options.
A good lubricant for anal sex is essential. Lube makes anal sex more pleasurable, decreases risk of condom-breakage, and helps protect sensitive tissue. If you are using latex condoms, or any other latex barriers such as gloves or dental dams, olive oil should be avoided because oils and oil-based lubricants and lotions cause latex to break down. For any sexual activity using latex barriers, water-based or silicone-based lubricants are recommended.
Water-based lube, the most oft-recommended kind, can be used safely with latex and with silicone toys and it cleans up easily. Water-based lubes abound at sex novelty stores and drugstores alike. For anal sex, look for non-flavored varieties (flavored lube often has sugar and other ingredients that may cause irritation in penetrative anal or vaginal sex). Water-based lubricants may be somewhat sticky when they dry, but can be refreshed easily by adding water, saliva, or more lube.
Some people prefer silicone-based lube for anal sex because it typically has a slicker quality, stays wetter longer, and does not dry sticky. Like water-based lube, silicone is safe for use with latex. The body does not absorb silicone, which means it won't clog pores, but it may be more difficult to wash off (and out) of the body. Silicone lube will damage silicone sex toys, so the two should not be used together unless there is a condom on the toy.
Olive oil may be an option for lubricant if you use polyurethane condoms instead of latex. However, a word of caution with regard to olive oil and orifices: It may be difficult to remove, may clog pores, or may cause infection or irritation, so it is not recommended for internal use (except for eating, of course). Olive oil may be used erotically in other ways though, as an external masturbatory lubricator (probably safer for use on the penis than the clitoris) for example, or as massage oil with very little risk of any of the health concerns noted above (thought it may stain sheets). If you decide to use olive oil externally first, and have sex after, even if you use silicone or water-based lube, polyurethane condoms are still recommended rather than latex because the condom may have come into contact with olive oil residue left on the sheets or on other parts of the body.
Here's to overseas adventures with slippery substances!
Chef L Boogie