Friday, 14 August 2009
Here are several reasons why I deserve a green card-
1. My sister is american (US passport)
2. I love it
3. I promise to pay taxes
4. I love it
5. It upsets me terribly that I don't have one!
Sent from my BlackBerry® wireless device
Sunday, 22 March 2009
Schwartz and co-creator Stephanie Savage are "toying with the idea" of having young Lily (to be played by American Dreams girl Brittany Snow) interact with teen versions of The OC's Kirsten Nichol and Jimmy Cooper, EW reports.
Does that mean Serena van der Woodsen and Marisa Cooper (Mischa Barton's old character) may have had (bitchy little) play dates with each other at some point?
Lily Collins is coming to 90210.
The daughter of music (not so much) legend (pfft) Phil Collins will guest star on the May 12 and May 19 episodes of the series. She'll portray Phoebe, a rival student of Annie's at West Beverly.
In real life, Collins is a broadcast journalism student at USC (school for brats) and sometimes acts as a red carpet correspondent for Nickelodeon (like that's even respectable).
I wonder how she got that job? Lucky bitch.
Saturday, 21 March 2009
I'm making Nigella Lawsons Mexican Scrambled Eggs served with some freshly squeezed OJ, and Jamie Olivers Tuna Ceviche for lunch, recipes below!
MEXICAN SCRAMBLED EGGS
|2 x 15ml tablespoons vegetable oil|
|2 soft corn tortillas|
|1 tomato, deseeded and roughly chopped|
|1 spring onion, roughly chopped|
|1 small green chilli, deseeded and chopped|
|4 eggs, beaten|
|1/4 teaspoon of Maldon salt or pinch of table salt|
|1.||Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.|
|2.||Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.|
|3.||Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.|
|4.||Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.|
2 pink grapefruits
1 tablespoon fish sauce
500g/1lb 2oz piece of blue bigeye or very good yellowfin tuna
1 tablespoon sesame oil
6 tablespoons olive oil, plus extra for frying
2 or 3 fresh red chillies, very finely sliced
sea salt and freshly ground black pepper
1 large bunch of fresh coriander
1 small bunch of fresh mint
a couple of good handfuls of glass or cellophane noodles
4 spring onions, finely sliced at an angle
1.Squeeze the grapefruit juice and pour into a sandwich bag with the fish sauce. Add the piece of tuna. Tie up the bag, squeezing out most of the air so the tuna is completely covered in the juice. Leave for 40 minutes, after which time the outside of the tuna will be pale and ‘cooked’. Now carefully pour the grapefruit juice from the bag into a bowl, dry off the tuna and put to one side.
2. For the dressing, mix the sesame oil, olive oil and chillies into the grapefruit juice. Use as much chilli as you like, and season to taste. Tear off a good handful of coriander and mint from the bunches and put to one side to use for garnish later. Finely chop the remaining herbs and really pat these around the tuna to encrust it. Wrap in clingfilm and place in the fridge until needed.
3. Boil the noodles for 1 minute until they are slightly flexible, drain and allow to steam dry and cool. Add a little olive oil to a hot non-stick pan, add your noodles and leave them until they are nice and crisp on one side. Now flip them over and do the same on the other side – it doesn't matter if some stick to the pan, just scrape them up and turn them over. Divide the crispy noodles between 4 plates. Slice your tuna up about 0.5cm/¼ inch thick – in Japan it's a sign of generosity to have nice thick slices of tuna, but I like them a little thinner as they are more delicate in the mouth.