Thursday, February 26, 2009
Wednesday, February 18, 2009
Ok, so I have your attention now.....
A lady I know has a friend, Scott Barnes, who she says is an amazing photographer. He's currently working on a series called Habits of Male Primates. It is a series of photos of guys doing everyday activities,
but in the nude. Yep, in the buff. Doing the full monty. Letting it all hang out.
He's looking for four more men plus a male yoga instructor (hmmmm...who could that be??) to be photographed in the warrior position, nude. Not sure if this is Warrior I or Warrior II or Warrior 3...the type of Warrior, I realize, could influence your decision to participate.
My friend assures me that the photographer is an artist, so his nude photos are done very tastefully. And I quote her when she says, "This is in no way pornography, rather it is a celebration of the beauty of the human body."
So, if you want to celebrate the beauty of your human body, his phone number is: 317-446-9359.
Sunday, February 15, 2009
Friday, February 6, 2009
Monday, February 2, 2009
Sunday, February 1, 2009
Makes 8 servings; 151 calories per serving; 5 g protein, 19 g carbohydrates, 7 g fat, 1 g saturated fat, 78 mg sodium, 4 g dietary fiber.
Olive oil for coating florets, plus 1-1/2 tablespoons
1 tsp ground cumin
1 tsp turmeric
1-1/4 cup unprocessed brown rice (Lundberg Wehani from Whole Foods is suggested and you can also use red rice)
1/2 cup coarsely chopped unroasted, unsalted cashews
1/3 cup seedless dark raisins
1/3 cup dried apricots, diced
1/3 cup coarsely chopped cilantro (or more)
¼ to 1/3 cup coarsely chopped mint (or more)
Juice of ½ lemon (or more)
Put oven rack on upper level and preheat over to 450 degrees.
In large bowl, toss cauliflower florets with just enough olive oil to coat. Season with salt. Dust florets with cumin and turmeric. Spread on rimmed baking sheet and roast for 25 minutes, turning florets once or twice to prevent burning. Let cool.
Make rice according to package directions. Let cool.
In a large bowl combine the florets, rice, cashews, raisins, apricots, cilantro and mint. Add the lemon juice and the remaining 1-1/2 tablespoons of olive oil (optional). Pepper to taste. Serve at room temperature.