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Dirt dirt go away come again another day July 30, 2010

Filed under: happy thoughts — celebrationgoddess @ 2:26 am

And we all know it will…

With a party coming up soon, I need to get at cleaning my house. And I just LOVE cleaning…can you hear the sarcasm?

10 Rules Of Housecleaning

Here are some tips to remember, which should make cleaning your house easier–or at least more fun!

1. Don’t vacuum too often— it weakens the carpet fibers. Say this with a serious face, and shudder delicately whenever anyone mentions Carpet Fresh.

2. If disturbed, dust bunnies cannot evolve into dust rhinos. Rename the area under the couch “The Galapagos Islands,” and claim an ecological exemption.

3. Layers of dirty film on windows and screens provide a helpful filter against harmful and aging rays from the sun. Call it an SPF factor of 5, and leave it alone.

4. Cobwebs artfully draped over lampshades reduce the glare from the bulb, thereby creating a romantic atmosphere. If your husband points out that the light fixtures need dusting, simply look affronted and exclaim, “What? And spoil the mood?”

5. In a pinch, you can always claim that the haphazard tower of unread magazines and newspapers next to your chair provides the valuable Feng Shui aspect of a tiger, thereby reducing your vulnerability. Roll your eyes when you say this.

6. Explain away the mound of pet hair brushed up against the doorways by claiming you are collecting it there to use for stuffing hand-sewn play animals for underprivileged children.

7. If unexpected company is coming, pile everything unsightly into one room and close the door. As you show your guests through your tidy home, rattle the door knob vigorously, fake a growl and say, “I’d love you to see our Den, but Fluffy hates to be disturbed, and the shots are SO expensive.”

8. If dusting is REALLY out of control, simply place a showy urn on the coffee table and insist that “THIS is where Grandma wanted us to scatter her ashes.”

9. Don’t bother repainting. Simply scribble lightly over a dirty wall with an assortment of crayons, and try to muster a glint of tears as you say, “Junior did this the week before that unspeakable accident. I haven’t had the heart to clean it.”

10. Mix one-quarter cup pine-scented household cleaner with four cups of water in a spray bottle. Mist the air lightly. Leave dampened rags in conspicuous locations. Develop an exhausted look, throw yourself onto the couch, and sigh, “I clean and I clean, and I still don’t get anywhere.”

Laugh, learn and liven up your taste buds!



“Craigslist for Cuisine” Get Leftovers to the Needy? July 29, 2010

Filed under: happy thoughts — celebrationgoddess @ 2:33 am

From: Takepart.com

With more than 14 million Americans looking for jobs and shelter, and food pantries reporting greater numbers of families resorting to food aid, it may surprise many people that 1.5 million tons of good food are thrown out annually in the state of California alone.

But business, restaurants, and individuals have few easy options for getting food to the organizations that could put leftovers to the best use for the needy.

Enter Los Angeles Times columnist David Lazarus. He’s struck on a novel idea: put your leftovers online.

Let’s pass a law that requires restaurants and other food businesses to notify clients that leftover food can be donated to nonprofit organizations rather than be thrown out.

If the client approves (and who wouldn’t?) the business would then post what’s up for grabs, and the time and place it’s available, on a state-run website—a Craigslist for cuisine.

Nonprofit groups that have registered with the program would monitor the site. If they have the capability to safely pick up, transport, and store the food, they’d lay claim to the goodies. First come, first served.

Several cities and states are attempting to pass laws to encourage the public and businesses to donate more food to the needy. At the federal level, the Emerson Good Samaritan Food Donation Act—which passed in 1996—protects individuals and organizations from liability if they donate food to a nonprofit group.

That means that restaurants and caterers couldn’t be held liable if perfectly good leftover banquet food they donated to a shelter went bad and got people sick.

Also, the Los Angeles City Council recently adopted a proposal that requires all city departments—including the massive Los Angeles Convention Center—to create policies that will facilitate the donation of leftovers to organizations that help the needy.

What a awesome idea!

Laugh, learn and liven up your taste buds!



Round two car vs. food – 3 stories of cool cookin’ July 25, 2010

Filed under: Entree Recipes — celebrationgoddess @ 3:19 pm


My girlfriend just replied with this message:

Seriously, we heated up canned food by laying it in the van engine area while we drove.  We were vacationing  out west (Yellowstone, Tetons, etc. in national parks) and there were no gas stations, restaurants for miles and miles.  Our kids

thought it was the most red-neck ridiculous thing ever.  But it worked and it was nice to pull over to the side of the road with a cooler of drinks and the engine heated spaghettios at the ready!!!”


I found another guy who tried the engine cooking thing. Here’s his story:



Survivalist: Carbecue Cooking inside your car! Baking, roasting, simmering…

Long ago when cars first came out, there were all kinds of interesting promotions on how you can cook with your car’s engine — back then having a coal-free stove was as much of a novelty than the car itself!

Turns out people are still cooking with their car engines! So if you’re in the process of bugging out, that doesn’t mean you have to say good-bye to that pork tenderloin waiting in your freezer! (Needless to say, the below method is more cost-effective if you’re going to be driving anyways.)

How to Cook Food on Your Car’s Engine
[link to www.wikihow.com]

1. Plan the right meal for the trip. If you’re not going to be taking a trip anyway, engine block cooking is probably the most expensive way to cook anything, so don’t plan a trip just to cook. Instead cook a dish that fits your trip. Cooking on your car’s engine is essentially the same as braising food, and cooking times are generally a bit longer than in a conventional oven and shorter than in a slow cooker. If you’re taking a long road trip, you can cook just about anything–roasts, complete meals with Potato side dishes, etc.–but even a quick commute affords you enough time to heat up a pre-cooked breakfast sandwich, for example, or make some hot dogs. You can find carbecue recipes by searching for “engine block cooking,” for example, or you can try to find a copy of Manifold Destiny, the definitive book on the subject. You can also use recipes from your cookbook and just experiment with cooking times. See the Tips section below for some sample cooking times and other considerations.

2. Prepare the food as you would if you were going to put it in your oven. You can follow the pre-cooking preparation directions in any oven recipe.

3. Wrap the food in aluminum foil. Tear off two or three sheets of heavy duty aluminum foil. Don’t skimp on the foil, as you’ll want to make sure that your food is completely wrapped and that you can fold one edge of the foil over the other–too much foil is better than too little.

* Lay out the pieces of foil directly on top of each other, and then spread a little butter or oil (cooking oil, not motor oil) over the top sheet so your meal won’t stick to it.
* Lay the food in the center of the sheet of foil and then wrap the foil over it. Fold the edges of the foil over each other so that the package is sealed all around.

4. Find a suitable cooking surface on your engine. You can’t just drop the food under the hood and expect it to cook; you first need to find a good, hot spot on the engine for it. Drive for a few minutes to warm up your engine, and then stop. Turn off the engine and open the hood. Find your engine’s hot spots by quickly and lightly touching a finger to metal parts on the engine. Sounds like a recipe for burning your finger, doesn’t it? Well it is, unless you really do it quickly and lightly. If you can hold your finger in a spot for more than a moment without getting burned, that spot’s not hot enough. As a general rule, the best spot–if you can safely get to it–is on or near the exhaust manifold.

5. Check the height of your cooking spot. Crumple up a piece of foil into a loose ball or cone. The foil should be about six inches high. Place it on the spot on the engine you’ve decided to cook on, and then close the hood. Reopen the hood–the foil has probably been compacted a bit.

6. Make sure your food will fit snugly in the cooking spot. Remove the foil you used in the last step and place it next to your wrapped package of food. Compare the height of the foil “test ball” to the height of your food package. If the food package is higher than the test ball, your meal will be crushed when you close the hood. If it’s more than a little lower, it won’t fit snugly and may fall out of place while you’re driving.

7. Secure the food package on the engine. Assuming the package is not too high to fit in the cooking area, place it on the engine. If it was lower than the test ball, crumple up a little foil to lay on top of the package. You don’t want the food moving from side to side, either, so make sure it’s a snug fit all around. You can do this either by surrounding it with additional crumpled foil pieces or by tying it down. Some people will ease the food package under conveniently located rubber hoses, for example, or you can use wire to tie the food down. Use common sense when securing the food. Avoid placing it near moving parts, and don’t strain hoses by trying to force the package under them. If you’re going to use wire, use baling wire rather than trying to use the wires that are already in your engine compartment.

8. Drive until the food is done. As with all cooking, a little trial and error is usually necessary before you get a feel for the proper cooking times. Even if you’re following an engine-block cooking recipe, it’s a good idea to check on the food a little before the time (or mileage) when it’s supposed to be done. If you need to put it back in, remember to reseal and secure the package.

9. Remove the food carefully and enjoy. First, turn off the engine. Second, remember that the engine is hot, and the food will be hot, so use tongs and/or potholders to remove the food–you wouldn’t just grab a hot pan out of the oven with your bare hand! Unwrap it and serve. If you’ve still got some driving to do, skip the wine.

Laugh, learn and liven up your taste buds!



Cooking cookies on a car – now that’s hot! July 23, 2010

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 1:32 pm

FREDERICK, MD  — You’ve no doubt opened your car on a hot summer day and said something to the effect of, “It feels like an oven inside.”

Well the truth is your car really can be an oven. Outside a car lot in Frederick, Maryland on Thursday, members of the Humane Society baked cookies on a car dashboard.

The point was to show how dangerous it is to leave pets– and people– in a car on a hot day.

The temperature inside a car can rise to more than 120 degrees on a summer day, even with the windows cracked.

Earlier this month, a yellow lab died after being left in a hot car in Maryland and the owner of a Yorkie was cited for the same reason. How very sad and stupid.

The cookies did actually cook; in fact, they ended up getting a little overcooked on top.

So have some sense with what you leave in the car: babies/kids, pets, plants or groceries. Now go get some ice cream with a cookie on the side!

Laugh, learn and liven up your taste buds



30 Years on the Job July 8, 2010

Filed under: happy thoughts — celebrationgoddess @ 3:07 am

Larry KING – my bestest friend
30 Years at Hewitt Associates

I’ve worked with my good friend Larry for 23 years at Hewitt Associates. We had a little celebration for him at work today. This picture was taken on a Hawaiian vacation he just returned from with his wife of 26 years. Boy in this day and age, it’s just incredible to be able to say you’ve been at your job that long! These celebrities have also weather the years. Larry congratulations, you’re a celebrity in my book!

32 Years New Year’s Rockin’ Eve
“You try to stay on top of what’s going on,” says Clark. “I read magazines and I listen to the radio all the time.” Otherwise, “I’m not doing it different. I’m doing the same act.”

31 Years KISS
“My costume still fits and I wear it with pride,” says Simmons, who’ll tour Australia and Japan with KISS in May. “I look stunning.”

32 Years Wrap Dress
“For 10 years I stopped completely,” says the designer, who unfurled her design in ’72. “But I’ve always had my identity with my brand.”

34 Years All My Children
“When I began I was a schoolgirl, so I grew up with Erica Kane,” says Lucci, who won an Emmy after 18 defeats. “She’s such a delicious character.” One of three original cast members, she’s logged roughly 7,000 episodes.

Still working those rubber lips

42 Years Rolling Stones
“A lot of it is just genetics…. In front of an audience, you have a lot more energy than you’d imagine.”

35 Years Sesame Street
“The technique hasn’t changed a lot,” says Carroll Spinney, the man inside about seven bird suits and on 4,000 shows since ’69. “His eyes move, his beak moves to my voice.”

34 Years Doonesbury
“The dress code,” says the cartoonist, “is one of the best aspects of my job.”

Laugh, learn and liven up your taste buds!



Jurustic Park – Grrrroowwwlll July 7, 2010

Filed under: happy thoughts — celebrationgoddess @ 2:43 am

Spiders and dragons and snakes oh my…
Spiders and dragons and snakes oh my…
Spiders and dragons and snakes oh my…For more details see the link below.

I went to my sister’s house in Wisconsin this weekend. Your first question should be Bethsheba did you gain weight? Why yes blog reader, in fact I did. Only tomorrow’s scale will tell but, I feel very confident that I’ve successfully hit my normal 5 pound weight gain for a eating/drinking weekend in cheeseland. What did we eat you ask?

Well let’s begin with the first night. Ribs, coconut rice (one of my recipes we had to adjust because it just didn’t taste coconutty enough), coleslaw (my grandma’s famous recipe-they owned a bar and grill in Ringwood Illinois called Fireside), potatoes with onions, garlic and goat cheese packed in a foil packet on the grill and cherry ice cream. Oh of COURSE beer. Silly you couldn’t possible be allowed into Wisconsin without popping open beerskis. The evening was topped off with some INCREDIBLE fireworks!!!

Day number 2: Giant sub sandwiches with chips. Dinner we resorted to beans and wienies. More ice cream and beer? Yep. The 4th of July on Lake DuBay was windy and rainy. Sorry Charlie – no more fireworks for us. A snuggly movie watching night of Julie and Julia. Me and my sister Julie’s favorite part? The part where Julie is laying on the floor crying over her unsuccessful meal. Yes – me and Julie have both lain on the floor lamenting dinners gone wrong.

Day number 3: 2nd half of giant sub sandwich more chips and more beer. Sorry we ate all of the ice cream the day before but we did find some hot cocoa because we froze our bare shorts-wearing legs off in the day long rain storms. Those same bare legs were totally chewed up by HUGE mosquitos. And what found it’s way into our belly for dinner? Homemade pork curry made by my brother in law from his English parent’s recipe. Yes there was homemade chutney as well. Kudos to Charles on holding back on the spices for my dainty stomach. Where did the squiters bite us? This really cool place called Jurustic Park in Marshfield. The retired couple were incredibly interesting. He is a retired lawyer turned crazy paleontologist. He builds these amazing creatures from rusted metal parts. My favorite part? He told us lots of funny stories with a deadpan Steven Wright delivery. He explained how people are offended by the male appendages and boobs on his creations. hahahaha I remember commenting how much the boobs made me laugh.


Day Number 4: Driving home sweet home. I had to swing by and use the fanciest bathroom in the world located in Janesville’s Fuddrucker restaurant. It has a freakin’ fireplace! A chocolate malt found it’s way into my parched travel weary throat. I’m safely home (I got to go 100 miles an hour on the Wisconsin Autobahn), belly richer, new plants for my garden richer, new red rider wagon to pull my plants around for $7.00 at a resale shop richer, and even insect bite richer.

Did my coconut rice turn out yummilicious? Why yes it did. It’s now all fixed up for the Jamaican me Crazy party this Friday.

What did you do for the weekend?

Laugh, learn and liven up your taste buds!



ON THE ROAD AGAIN!!! July 2, 2010

Filed under: happy thoughts — celebrationgoddess @ 11:22 am

Beer with lime – check
Ingredients for making coconut rice and naan (Indian bread) – check
Blues, disco and Caribbean music to play on the boat – check
Gifts to give from trip to Germany – check

It’s 221 miles to Mosinee WI, I have a half a tank of gas, half a pack of smokes,
it’s dark and I’m wearing sunglasses. Hit it!!!



Laugh, learn and liven up your taste buds!




Filed under: Drink Recipes — celebrationgoddess @ 3:43 am

You’re a grand old flag,
You’re a high flying flag
And forever in peace may you wave.
You’re the emblem of
The land I love.
The home of the free and the brave.

Ev’ry heart beats true
‘neath the Red, White and Blue,
Where there’s never a boast or brag.
Should auld acquaintance be forgot,
Keep your eye on the grand old flag.

Show your patriotism with a Red, White and Blue. This layered shot has a great taste to it with the mix of peach, orange and pomegranate flavors of the ingredients. The key to layered shooters like this is to slowly pour the ingredients over a bar spoon in a certain order according the density of the liquid. It takes a little practice but after a few tries you’ll have the perfect Red, White and Blue layers inside your shot glasses. This is a great shooter for Fourth of July celebrations.


  • 1/3 oz blue curaçao
  • 1/3 oz grenadine
  • 1/3 oz peach schnapps


This is a layered shot so each ingredient is poured on top of the previous.

  1. Pour the grenadine into a shot glass.
  2. Float the peach schnapps on top of the grenadine.
  3. Float the blue curaçao on top of the peach schnapps.

Laugh, learn and liven up your taste buds!


BBQ CONTEST!!! July 1, 2010

Filed under: Entree Recipes — celebrationgoddess @ 11:46 am

So this year’s annual theme party is a good ole Western BBQ. You got a good BBQ recipe? Well send em this way pilgrim, said with my best John Wayne swagger.

Okay what do you win? How about your winning recipe in a post on my blog here? Ain’t got much else ta give ya. A woman’s gotta do what a woman’s gotta do!

Laugh, learn and liven up your taste buds!



Put de lime in de coconut…

Filed under: happy thoughts — celebrationgoddess @ 3:36 am

She put de lime in de coconut, drink ’em bot’ togeder
she put de lime in de coconut, drink ’em bot’ up.
She put de lime in de coconut, drink ’em bot’ togeder
put de lime in de coconut, call de doctor woke him up, an’ say

Doctor! Ain’t der notin I can take, I say
Doctor! to relieve dis belly ache, I say
Doctor! ain’t der notin I can take, I say
Doctor! To relieve my belly ache?

I put de lime in de coconut, drink ’em bot togeder,
put de lime in de coconut, I drink ’em bot’ down,
I put de lime in de coconut, drink ’em bot’ togeder,
put de lime in de coco nut, call de Doctor, woke him up an’ say

Doctor! Ain’t der notin I can take? I say
Doctor! To relieve my bellay ache. I say
Doctor! Ain’t der notin I can take? I say
Doctor! And he say Lemme get dis straight

You put de lime in de coconut, drink ’em bot togeder,
put de lime in de coconut, you drink ’em bot’ up.
You put de lime in de coconut, drink ’em bot’ togeder,
put de lime in de coconut, call de Doctor, woke him up, an’ say

Doctor! Ain’t der notin I can take, you say
Doctor! To relieve your belly ache, you say
Doctor! Ain’t der notin I can take, you say
Doctor! You such a silly woman!

Put de lime in de coconut, drink ’em bot’ togeder,
put de lime in de coconut. Den you feel better.
Put de lime in de coconut, drink ’em bot down.
Put de lime in de coconut, an’ call me in da mo-o-o-ornin’.

Just felt like singing. I have a Jamaican me Crazy party to teach next Friday so I’m getting in the mood.

Laugh, learn and liven up your taste buds!