John Dahlback - Flirt by Subliminal Records
This track is Dahlback's debut release with Subliminal Records. The catchy vocals done by Terri B along with the progressive beats makes you really wanna dance or flirt.
It's been awhile since I've heard anything from John Dahlback and it sounds like he's making his comeback with a big bang.
Full interview
Tuesday, March 15, 2011
Sunday, February 27, 2011
i'm sensitive
Kanye West's latest video All of the Light has been identified as a cause to potentially trigger photo-sensitive epileptic seizures.
Apparently, viewers who experienced the seizure notified the Epilepsy Action charity and measures were taken to reduce seizures.
I think one of the viewers might be Taylor Swift. Karma's a b*tch Kanye.
Apparently, viewers who experienced the seizure notified the Epilepsy Action charity and measures were taken to reduce seizures.
I think one of the viewers might be Taylor Swift. Karma's a b*tch Kanye.
Friday, February 25, 2011
duck sauce - barbra streisand
I absolutely adore and love this video! Especially the Barbra impersonator and I can't stop shouting "Barbra Streisand!"
Here are the thoughts behind this track that flew up all the way to the #1 spot on the Billboard.
"Armand [Van Helden] and I made 'Barbra Streisand' at the beginning of the year. At first it didn't have the Barbra vocal, it was just the music loop. We choose that loop because we figured it would lend itself to sing-alongs. We worked on the music and got it to a point where it sounded good, but the track didn't feel finished yet, so we set it aside. The idea for 'Barbra Streisand' came about a week or two later. We wanted to add something a bit ridiculous to the song, and somehow came up with that — we couldn't stop laughing. We didn't really think it would get this big… we just thought it was weird!"
- A-Trak, Duck Sauce
Barbra Streisand!
Wednesday, February 23, 2011
paris je t'aime
After watching this lovely film, I can't stop thinking of Paris. It's sort of scary thinking of visiting a country where English isn't the first language. But at the same time it's giving me the butterflies.
Wednesday, February 2, 2011
mussel marinara
Simple but sophisticated appetizer dish that makes ever one asking for more.
Mussel Marinara
Prep time: 25 mins, Cook time: 30 mins
Ingredients: Serves 4
2 lbs of larger mussels, if possible (you can also use fresh, frozen whole or half shell mussels)
2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)
Salt & Pepper to season
1. Melt butter in a large stock pot, add the veggies and cook at medium heat for about 5 minutes. Don't let them take too much color or burning.
2. Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let the sauce over medium-high heat 8-10 minutes. (All this could be prepared ahead of time and brought back to a boil at meal time).
3. Clean the mussels. Those you find open knock it against another. If it does not close by itself discard it--it's dead. Same with those that didn't open after cooking. (For those using frozen mussels can disregard step 3)*
4. Now add the mussels to the boiling sauce; cover and cook 5-7 minutes or until mussels open. If you are using frozen mussels that are thawed the cook time should be relatively similar. Frozen mussels however may take a bit longer
5. Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread - see my garlic butter spread recipe!). Better if you warm your plates ahead of time in oven 180°F.
6. Don't forget an empty dish at the center of table for the discarded shells.
* If you are planning on using frozen mussels as I did, I'd would recommend New Zealand green-lipped mussels as they are not only great in flavor but are one of the largest mussels species.
Mussel Marinara
Prep time: 25 mins, Cook time: 30 mins
Ingredients: Serves 4
2 lbs of larger mussels, if possible (you can also use fresh, frozen whole or half shell mussels)
2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)
Salt & Pepper to season
1. Melt butter in a large stock pot, add the veggies and cook at medium heat for about 5 minutes. Don't let them take too much color or burning.
2. Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let the sauce over medium-high heat 8-10 minutes. (All this could be prepared ahead of time and brought back to a boil at meal time).
3. Clean the mussels. Those you find open knock it against another. If it does not close by itself discard it--it's dead. Same with those that didn't open after cooking. (For those using frozen mussels can disregard step 3)*
4. Now add the mussels to the boiling sauce; cover and cook 5-7 minutes or until mussels open. If you are using frozen mussels that are thawed the cook time should be relatively similar. Frozen mussels however may take a bit longer
5. Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread - see my garlic butter spread recipe!). Better if you warm your plates ahead of time in oven 180°F.
6. Don't forget an empty dish at the center of table for the discarded shells.
* If you are planning on using frozen mussels as I did, I'd would recommend New Zealand green-lipped mussels as they are not only great in flavor but are one of the largest mussels species.
Tuesday, January 18, 2011
Il y a longtemps que je t’aime
i'm not a big fan of foreign films but my friends you will not be disappointment with the deeply moving performance.
a must see.
title: Il y a longtemps que je t’aime (i've loved you so long)
* you'll love the texture of this poster image even more after you've watched the film
a must see.
title: Il y a longtemps que je t’aime (i've loved you so long)
* you'll love the texture of this poster image even more after you've watched the film
Monday, February 23, 2009
kitty's vanity
van⋅i⋅ty [van-i-tee]
noun, plural -ties, adjective
ɪ
–noun
–adjective
| 1. | excessive pride in one's appearance, qualities, abilities, achievements, etc.; character or quality of being vain; conceit: Failure to be elected was a great blow to his vanity. |
| 2. | an instance or display of this quality or feeling. |
| 3. | something about which one is vain. |
| 4. | lack of real value; hollowness; worthlessness: the vanity of a selfish life. |
| 5. | something worthless, trivial, or pointless. |
| 6. | vanity case. |
| 7. | dressing table. |
| 8. | a wide, counterlike shelf containing a wash basin, as in the bathroom of a hotel or residence, often equipped with shelves, drawers, etc., underneath. |
| 9. | a cabinet built below or around a bathroom sink, primarily to hide exposed pipes. |
| 10. | compact 1 (def. 13). |
| 11. | produced as a showcase for one's own talents, esp. as a writer, actor, singer, or composer: a vanity production. |
| 12. | of, pertaining to, or issued by a vanity press: a spate of vanity books. |
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