Vintage Horror Movie Review: Troll (1986)

Troll

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I once lived in an apartment in which I had a whole family of trolls that lived in the unit next door. They never slept, they were loud, and had no manners to speak of, but that’s for another post entirely. I now live in a house where I can enjoy watching other people with apartment trouble, like the ones in the movie Troll, from the comfort of my quiet living room. Read more

Start a Geeky Garden: How to Paint Terra Cotta Pots

Reallyangrypot

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We’ve all seen those hand painted flower pots…It’s usually done by someone over the age of 70 and the theme is delicate roses, fairies, and clichĂ© quotes like “Love Grows Like a Garden” and crap like that. It makes me wonder if the person who painted flowers on a flowerpot wants me to compare how bad their painted flowers look compared to the ones growing it the pot…or maybe the flowers on the pot are there just in case the actual plant dies or something. “Thank God they painted a flower on that pot because that plant looks so haggard.”. Read more

Betty Crocker’s Apple Crisp

CROCK-POT-APPLE-CRISPWhen I first got married, one of my wedding guests got me a Betty Crocker Bridal Edition Cookbook. One of my favorite things to cook is this Apple Crisp. This is fun to make any time of the year, but I find it especially fun to make in the summer when the all American apple pie usually starts making it’s appearance at picnics and barbeques and in the fall when warm cooked fruits are especially welcome. The other thing that I absolutely love about this dish besides the taste is that it can be a great lunch or dinner desert or a fantastic breakfast. Served hot or cold, plain or with a side of vanilla ice cream, it’s fun to give to guests or just eat all by yourself. You can also peel, core, and cut up the apples ahead of time, so that assembly later on is a bit easier. Don’t worry if the apples turn  a bit brown while you’re chopping them up, they’re going into a crisp so no one will really notice. You can find this and other wonderful recipes at bettycrocker.com.

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Vintage Horror Movie Review: Gremlins (1984)

Gremlins

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I remember seeing previews for Gremlins 2 as a kid and being really freaked out. It looked really really scary and I think the fact that my mother didn’t like me watching the previews made me think that the movie was much worse. I would sometimes even contemplate all the horrible scenes that might be in the movie, my imagination going wild with terrifying thoughts of blood and gore. I remember sitting there in my room at night thinking about those horrible looking monsters that could be in my closet, or in the bathroom when I flushed the toilet. I wasn’t entirely sure what these two foot creatures would actually do to me, but I was sure that it would be bad. It wasn’t until I was older…in my 20’s honestly when my husband (who wasn’t that sheltered as a kid) decided it would be fun to watch the original Gremlins. I remember sitting down, horrible if not traumatic nightmares of these little boogers replayed themselves in my mind after so many years of lying dormant. I was ready to confront the monsters….. Read more

Seared Scallops and Baby Spinach with a Spiced Pomegranate Glaze

Seared ScallopsIf you’re looking for a salad that is not only low in calories, but makes you look like an awesome chef, this is a recipe you have to try. I’ve never heard of scallops and pomegranates going together, but I found the slight bitterness of the wilted spinach balances the sweetness of the pomegranates and makes it all work with the scallops. Telling your guests that the sauce is a pomegranate reduction makes it sound super special and complicated and only you know how absolutely simple it was to make.

Serves 4 at 214 calories a plate, and it’s the perfect light summertime lunch. I got this recipe from the Better Homes & Gardens website which I would highly recommend visiting. I hope you enjoy this as much as I did.

Ingredients:

* 12 Large fresh or frozen sea scallops (about 1 1/4 pounds total) – I personally prefer getting fresh as opposed to frozen as I feel they retain their flavor better.

*3/4 Cup 100% pomegranate juice

*2 Tablespoons honey

*1/2 Teaspoon ground corriander

*1/8 Teaspoon ground cinnamon

*1 Tablespoon lemon juice

*3/4 Teaspoon cornstarch

*3 Teaspoons vegetable oil

*1/4 Teaspoon sugar

*1/4 Teaspoon ground black pepper

*1 (10 oz package) of fresh baby spinach

*A pinch of salt

*1/4 cup of pomegranate seeds. -While these can be sold at your local grocer, there are several methods of getting the seeds from the actual fruit. I prefer to cut it in half, and smack the skin of the fruit with the back side of a spoon which loosens the seeds. This way can be quick, but it can also be messy and be warned, pomegranates can stain clothes!

Directions:

1. Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside. -Again, frozen is okay but if you can get fresh I highly recommend doing so.

2. For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, about 10 minutes or until reduced and slightly syrupy. Set aside.

3. Meanwhile, in an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes without stirring or turning (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate. -Be careful not to over cook the scallops. It is a very delicate meat which doesn’t require a lot of time cooking.

4. Wipe skillet clean; add the remaining 2 teaspoons oil. Add spinach in batches; toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper. -10 ounces of spinach might seem like a lot of leaves, but as they wilt that amount will shrink. I also added small amounts of water just to steam them up a bit.

5. Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds. -Bask in the glory that is your admiring guests.