Saturday, December 3, 2011

I'm Sorry!!

Hey yall!!! It has been awhile since I've last written! Bad girl! (Slaps hand)

So I'm gonna be adding a few new things to this site, including reviews, the news, and much more. So lets begin with today's topic. A little bit of celebrity gossip.

Charlie Sheen's Ex-wife was arrested in Aspen, Colorado!
"Police in Aspen say Charlie Sheen's ex-wife, Brooke Mueller, has been arrested on suspicion of third-degree assault and cocaine possession with intent to distribute. Authorities say officers arrested Mueller early Saturday at a nightclub after a woman reported being assaulted by her. Mueller posted $11,000 bond and was released from custody. She's scheduled in court Dec. 19. Aspen police spokeswoman Blair Weyer says additional details are not immediately available. Her attorney, Yale Galanter, had no comment. Sheen and Mueller divorced earlier this year, citing Christmas Day 2009 as the day of their breakup. Charlie Sheen was arrested in Aspen on that day on suspicion of assaulting Mueller. He completed his probation in that case last November."

Charlie Sheen, you and your family are crazy!!

So now to some funny pics!!!

hahaha I love those pictures!

And last but definatly never least, your recipe.

Flank Steak with Salsa Verde

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes
Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;

Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

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