Visited By Darth Vader

When I was in middle school, I remember walking to class feeling less than confident about everything because I was this short and cumbersome kid, and, as one knows, you are in an atrocious mindset at that age. Being one of the youngest of six kids, you have pity parties regularly. As a treat, one weekend, the family could see the new science fiction movie Star Wars. When the movie was over, I thought it was so cool, and from then on I always wanted to be Darth Vader. He was a villain you couldn't forget. Darth Vader could choke his enemies with force and a gesture of his hand, and he wasn't impressed with much. He was my hero! There were so many people I would have tried that choking motion on. He could just put his hand out and choke the tar out of everybody that bugged him, and I thought that was such an incredible trait. I won't lie; I pretended the motion to choke some kids who were always bugging me.

One day when I was in PE, not happy about my green and yellow shoes, and dreading whether I was going to wear shirts or be skin that day. With hesitation, I lined up like I was supposed to for calisthenics. We were in the gymnasium ready for the coaches to come out of their office, when suddenly the doors behind me, which were a pair of old wooden doors that used to creak, and the handle mechanism made a loud noise, echoed behind us as the door slammed closed. I thought the coaches were coming in through the doors, and I thought nothing of it when suddenly there was a familiar breathing sound beside me.

I turned, and who do you think was standing there, but Darth Vader! Dressed all in black, looking magnificent as he confidently strode into the room.

I couldn't believe it. He flew his Tie fighter to Sparks Middle School to visit us, and of course, I thought Darth Vader was there to visit me!

His entrance was outstanding! With his terrifying swagger, his cape swishing across our gym floor, and gaining more attention, everybody was turning around. They were stunned that there was Darth Vader, the Dark Menace, and the Sith Lord from Star Wars. I had just seen him three days ago, and I was frozen in my spot. I think I was shocked because he was there at our school.

What was unexpected was that all the kids in my gym class roared, "Get him!" in a berserk rage, and in a fray, they attacked Darth Vader. The kids were grabbing at his helmet and his cape. I just stood there in astonishment, asking myself, "What is going on?" The Sith Lord was trying to get away, but the students were tearing at his costume, and Darth Vader was trying not to hit the kids as he was fleeing. Obviously, he was an actor. Trying not to hurt the kids until his cape ripped, and then he was defending himself any way he could. His helmet was knocked off, and you could tell Darth Vader was getting upset, but abruptly there was shouting and multiple gym whistles going off from Mr. Dickie and Mr. Siddle. Red-faced, pulling kids off of Darth Vader, and spewing out commands from Stop! Saps! Stop! The coaches could bring back order in our gym; they were good at that. Once again, Darth Vader escaped the battle as he ran out of the doors.

It was going to be a great visit with Darth Vader, and it turned out to be a free-for-all, an MMA battle, a Kumite of first blood; all I knew was that Darth Vader had come to our gym class as a surprise, and it backfired. It goes to show you back in the 70s, Darth Vader was a huge scary guy, and that is why he was feared by many, and still today one of my favorite villains. In the new movie out this week, we get to see why he was so scary in our imaginations and the Star Wars story.

Easy Granola Bars

Here is a recipe that I made when I was trying to cut back: 

on meals.

Though this is small, it has plenty of nutrients and protein. I make these weekly, as my family likes to snack on them instead of an alternative.  

Steaks for the Summer

An aged steak is a way to produce the most fantastic steaks for any meal. I age a steak as follows, but first, consider this food safety tip. The refrigerators at home are rarely consistent or as reliably cold as commercial meat lockers. Before attempting to age meat at home, purchase a refrigerator thermometer and make certain your refrigerator is below 40°F.

Always cook or freeze the meat within seven days of beginning the dry-aging process. Eliminating any case of salmonella or other illnesses.

Dry Aged Roast

One: Purchase a prime or choice of boneless beef rib or loin roast from the market in your area.

Two: Unwrap the meat, rinse it off well, and pat it dry with paper towels. Do not trim the meat. Wrap the roast loosely with a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or tray.
Three: Refrigerate the bundle for three to seven days; the longer the beef ages, the tastier it becomes. After the first day, carefully unwrap and then re-wrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Do this quickly to maintain the temperature of the meat consistent.

Four: When it is time to roast, unwrap the bundle of meat with a sharp knife, shave off and discard the hard, and dry out the layer of meat. Remove any dried areas of fat, too, but leave behind as much of the rendered fat as possible. Cook this roast whole or cut into proportionate steaks.

I make this marinade as an accent for the aged steak and store it in a spice shaker.

Spice mix

1 tablespoon of black pepper
1 tablespoon of cayenne
1 tablespoon of cumin
1 tablespoon of dried basil
1 tablespoon of garlic
1 tablespoon of ground thyme
1 tablespoon of oregano
1 tablespoon of paprika
1 tablespoon of salt
1 tablespoon of white Pepper

Top the steak seasoning when ready to marinade and cover with one cup of olive oil and one sliced white onion

With seasoning this piece of meat, I shake on the spice and push it into the surface with the back of a spoon. I then cover the steak with olive oil and sliced onions. To marinate the steak, rest for three hours covered or overnight in the refrigerator. If you plan on having bolder flavors, let it sit in the fridge for two days. Grill as desired.

I usually broil the steak for 4 minutes per side or in the summer when I can take my time; I grill it on the Weber to perfection.

Steakhouse Dinner

I like to take this combination of soy sauce, balsamic vinegar, and Worcestershire sauce that makes a deliciously tangy marinade for steak, pork, and chicken.

¼-cup virgin olive oil
¼-cup Modena balsamic vinegar
¼-cup Worcestershire sauce
¼-cup Low-sodium soy sauce
2 teaspoons French Dijon mustard
2 teaspoons minced garlic

Salt and pepper to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.

Season with salt and pepper

Everyday Grilling

Sometimes one just wants a steak with no fuss. I like this method because you taste the flavor of the steak. I often grill this steak for the char and the incredible satisfaction. Here is one way to season steaks and grill them deliciously. I learned this from a Bobby Flay cookbook and had been doing this for years.

Ingredients

4 -1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Read more at http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html?oc=linkback

Another spice I make at home is Four Seasoned Salt. That is equal parts of Salt, Pepper, Garlic Powder, and Onion Powder. Enjoy your meals.

The Aqua Obsession

One takes inspiration from colors and interests to develop a design or style. This strong atmospheric model can only blossom with the many shades and shapes produced by the colors of water, and the marriage of crystals in cerulean and jade. The overflowing of this mystical color can be delightful in any ambiance of any outermost region of the most elegant property. The nicest surplus to design would be a table runner accent chest or cabinets highlighting any corner or niche in the room.

Chimichurri Marinade on Steak

Photograph: Blake Royer

1. 
   
2. Chimichurri Marinade 
3. 
   
4. The evening was a nice surprise the other night when we made this for dinner. This marinade combined flavors and a super accompaniment to a brilliant steak. With a side of cumin-infused couscous, and a blend of broiled cherry tomatoes, diced red peppers, and broccoli florets. This was a very pleasant meal to share with someone over a delicious glass of red wine.

What to Consider Before Starting Your Business

Tremblay House of Design
Principal

I am thrilled about entrepreneurship as a substitute for working in a corporate position. THOD has been in business for 25 years, but I make it a point to mention that not everyone is cut out to be in business for him or herself. I have tried to complete a list of pros and cons as a guide to determine whether one should decide if starting up a business is a good idea to pursue. Starting a business is an important decision because of the ongoing dilemma of current financial issues in this country.

Though I get to be available more often than not for my family while operating a small business, I believe there are larger questions to consider when one begins the path to entrepreneurship. The following lists are the pros and cons one should concentrate on in this career decision. 

The Pros

If you are let go because of downsizing, elimination of a position, or just as an excuse for termination, it may become challenging to obtain another job quickly. To be in business for yourself is a good way to create an income instead of spending your time preparing for a new position with a corporation. 

Without an employer involved, you can bill more for your services. You no longer have to worry about the funds split between you and an employer.

Don't jump into working for yourself. One can work to his or her comfort level, as you might say, as going too heavy can be detrimental. That is why some entrepreneurs work part time until they feel leaving a job is viable.

If you feel you need more income, instead of looking for an increase in finances from an employer, you can just pick up another client or service call to increase funds.

It costs less per day to be in business than to work for someone. The costs of fuel, travel, daycare, groceries, and apparel costs can be far less than working in a corporation. As far as inter-office expenses, one can save on unforeseen costs as well. These savings can be from avoiding birthdays, and baby showers, and constantly helping coworkers with fundraising for his or her child. Many of these unexpected costs can deplete funds and your time.

Being in business as a sole proprietor allows one to use the expenses associated with a project as tax deductible. The tax burden is much lower in your own business, and a considerable number of things are business expenses, like conference registrations. 

The Cons 

Insurance benefits are not easily available for self-employed individuals, and it's tough to gain health insurance if you have a pre-existing condition. These conditions make it impossible to get insurance coverage as a sole proprietor.

With a traditional job, and you have a poor sales week, you will get paid. When you are self-employed and you cannot make sales, you can lose a valuable income. Maybe you have a legal contract, but sometimes things can still go south.

When you are self-employed, you do not have anyone to take on any issues or dilemmas. When you are on your own, make decisions that can make or break your business.

Don't start a company that is excellent but not obtainable by starting your own business. If you don't redesign a new game plan, why bother trying? A good job is hard to create.

Take all considerations of your life in deciding to start a business. If you have a family depending on your income, you have to be positive before you begin a business on your own.

You supply the company with everything from office space, insurance, phone, computer, or supplies. As the home business owner, you handle all of it.

As a company owner, you do not get to take paid vacations or paid sick leave, and you do not get to take a day well day off unless you have already made that income in business. You can make these items as mentioned earlier as the owner of your own business, but remember, if you don't work, you don't get paid.

Employer's new options are hard to compete with, even though working for yourself is flexible. There are reasons people do not start a business. Companies now offer early out (EO) flex time (FT) or telecommuting positions where employees can work from home. With various options available, these benefits assist employees in starting a business without having to give up a regular salary to be a sole proprietor.

In conclusion

Running your own business, contract work, or consulting is not for everyone. The many securities of employment, even with cutbacks that reduce different benefits like IRAs or 401K through your employers, can still be better than unemployment. With that in mind, many organizations are employing more freelance companies for many specific jobs, and that can be a benefit for sole proprietors. This trait is growing in corporations because it is easier to hire a professional than to keep an employee with the newest codes or procedures to complete a job.

With the many situations that can counter the cons I listed, as well as the pros, one can easily get around these concerns if he or she concentrates on building a larger income. When created by the knowledge of a career, the discipline to run one's company, and the ability or expertise to complete various contracts. Before one runs a sole proprietorship, all options should be researched. A sole proprietor must look into a business or many companies, so he or she can know the options available to one as a corporation currently employs them.

Penne Vodka Sauce

Photo by www.godairyfree.org

This is a fantastic copy of a traditional dish my dad made when I was younger. I found this in a cookbook I borrowed from him years later. He was a wonderful cook, and he was always very excited when his food was a big hit with the kids. Hope you enjoy this as much as my family does. 

**If you would rather not use pancetta in the dish, omit it from the recipe.

Ingredients:

•    1 lb. penne pasta

•    ¼ pound pancetta diced

•    4 tablespoons butter

•    35 oz. Italian plum tomatoes

•    1/8 cup extra virgin olive oil

•    1 tbsp. garlic cut in half

•    1/2 tsp. crushed red pepper flakes

•    1 pinch salt to taste

•    1 pinch pepper to taste

•    1/4 cup vodka

•    1/2 cup heavy cream

•    2 tbsp. parsley fresh and chopped

•    3/4 cup parmesan cheese grated, plus more for garnish

Instructions:

1   Prepare penne pasta per package instructions. Cook for 11 minutes, Drain pasta, and set aside. Prepare the sauce while pasta is cooking.

2   Add Italian plum tomatoes (and their liquid) to a food processor and pulse until sauce is smooth. Set aside.

3   Add extra-virgin olive oil and butter to a skillet over medium heat. Once hot, add bacon, add garlic sliced in half, to skillet and cook until garlic is light golden brown, about 2-3 minutes.

4   Add vodka to hot pan and stir. Bring heat down to a simmer and let cook for about 10 minutes. Remove large pieces of garlic.

5   Slowly pour tomato sauce into skillet, stirring to incorporate with the oil and butter. Also stir in crushed red pepper flakes and season with salt and pepper to taste. Let sauce simmer for 2-3 minutes, stirring occasionally.

6   Pour in heavy cream and Parmesan cheese, stirring sauce well.

7   Fold in cooked penne pasta. If desired, continue to cook pasta for another 5 minutes so sauce clings to pasta.

Serve pasta immediately with extra Parmesan cheese and chopped parsley as garnish.

Garlic bread

Slice a loaf of ciabatta bread and drizzle with olive oil. Broil until golden brown and crunchy. Remove from oven. Take half a clove of garlic and rub it generously on the toasted bread. Add salt and pepper to taste, and sprinkle parmesan cheese on top. 

Broil for one minute or until the cheese has a nice melted look.