Pink for cranberry, blue for blueberry, etc.
Or pink to mark rare hamburger patties.
For years, I've been collecting good ideas and helpful tips saved from emails and ripped out of magazines. The stack became overwhelming, but I could never figure out the best way to organize and catalog the information. As I was lamenting, once again, that I had no plan for my bundles of golden information, my husband suggested a blog. So this is mainly just for me and for my files. If you find something useful, great! I know that ONE DAY I'LL NEED THIS, and now I'll be able to find it easily.
Saturday, June 19, 2010
Come celebrate with the Pasadena POPS as we inaugurate our new summer home located on the spacious Lawn adjacent to the Rose Bowl! We’ll fill the sky with an explosion of color and delight your senses with a feast of musical favorites from Carmen, Firebird and Swan Lake to Bohemian Masquerades, Saber Dances and Toreadors. The POPS and the world-famous performers of Cirque de la Symphonie will dazzle you with a display of thrilling acrobatics and breathtaking theatrics set to music.
Saturday, July 17, 2010
No need to take a holiday. Let the Pasadena POPS put you in a New York state of mind! Experience the glamorous and spectacular sounds of the Big Apple performed by famed Broadway singers Lisa Vroman and Doug Labrecque. Selections from West Side Story, Ragtime, and The Lion King plus favorite hits by Berlin, Bernstein, Porter and Gershwin will make want you to be a part of it—unforgettable musical moments from the city that never sleeps.
Saturday, August 14, 2010
The Pasadena POPS has arranged a cool-cat night just for you with Cuban jazz sensation Alfredo Rodriguez performing Rhapsody in Blue. The orchestra will paint a symphonic portrait of Porgy and Bess and you’ll shimmy and shake with jazz vocalist Valarie Pettiford to hit songs All That Jazz, Don’t Get Around Much Anymore, Come Rain or Come Shine and much more.
Saturday, September 25, 2010
The POPS issue you a backstage pass to the nostalgic sounds of Old Hollywood and the glitz and glamour of the New. Explore the artistic and musical geniuses that connect films with their audiences through the magic of music. Jodi Benson, the voice of the Little Mermaid, will enchant you with songs from Titanic, The Wizard of Oz, Nine and other blockbusters. The orchestra will sweep you away with beloved film moments by Henry Mancini, Jerry Goldsmith and John Williams including a special tribute to Star Wars. We’ll provide the POPcorn!

This is a great brightening mask that "exfoliates and stimulates circulation in the face, resulting in a warm, rosy glow."
Here's why it works: Unripe papaya contains natural alpha-hydroxy acids and high levels of papain, an enzyme that helps dissolve dead skin cells. Yogurt adds lactic acid (another alpha-hydroxy) and gives the mask a creamy texture, and honey helps skin retain moisture. When left on, the mask should tingle slightly; if you have sensitive skin or prefer a gentler exfoliation, use ripe papaya, which has less papain.
1/2 cup unripe papaya, diced
1 teaspoon plain yogurt
1 teaspoon honey
Blend ingredients in a food processor until smooth. Apply to clean skin using fingers; leave on for 8 to 10 minutes. Rinse off using cool water and pat dry. Finish by applying a gentle moisturizer.

Anyone who's ever travelled is surely familiar with the dreaded Manila Folder—that sheaf of printouts, receipts and tickets we rely on to stay on schedule during a trip. Now TripIt promises to free us from those manila shackles with an online service that organizes all the pieces into a single, consolidated itinerary.
TripIt then searches the web for complementary information, including Google maps and directions, weather from the NOAA, SeatGuru airplane seat advice, Wikipedia city information, current events information from Eventful, city photos from Flickr, and dining reservations from OpenTable.
1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.1. Heat oven to 375° F.
2. In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.
3. Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
4. Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
**Note: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sautéed vegetables when you add the cheese.
1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
2. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
3. Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
4. Stir in the Parmesan and oregano.
CRUST:
1. Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
2. Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
3. Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
4. Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
