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.

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!

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.

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.