Mehmet Cengiz Oz (Turkish: Öz, pronounced [mehˈmet dʒenˈɟiz øz], born June 11, 1960), also known as Dr. Oz, is a Turkish-Americancardiothoracic surgeon, author, and television personality.
Oz first appeared on the The Oprah Winfrey Show in 2004, and later on Larry King Live and other TV programs. In 2009, Winfrey’sHarpo Productions and Sony Pictures launched The Dr. Oz Show, a daily television program focusing on medical issues and personal health.
Oz was born in Cleveland, Ohio, to Suna and Mustafa Öz, who had emigrated from Konya Province, Turkey. Mustafa Öz was born in Bozkır, a small town in central Turkey. Mustafa Öz earned scholarships that allowed him to emigrate to the United States as amedical resident in 1955. Suna Öz (née Atabay), who comes from a wealthy İstanbul family, is the daughter of a pharmacist withShapsug descent on her mother’s side.
His daugher Daphe Oz stars on The Chew.
See Dr. Oz favorite Healthy Foods
“Cooking some soul food for my baby!”
Then Kimmy put down her phone and got busy in the kitchen, making fried chicken, string beans, mac and cheese, and even some cornbread on the side.
Read more: http://globalgrind.com/entertainment/kim-kardashian-cooks-kanye-west-soul-food-photos#ixzz209AOMJ4a
By Roger Chesley (The Virginian Pilot)-Another Tuesday has rolled around. At one Norfolk restaurant, laughs and lies, ribbing and recollections are on the menu.
The male customers, in their 60s to 80s, might talk about a long-ago basketball star or a controversial arrest of a local teenager. Over chicken and collards or grilled steak and green beans, a weekly ritual plays out – table by table – at the Golden Corral on North Military Highway.
The men tease each other, update their health – prostate issues are a concern – and plan road trips to see pro and college games.
They bask in the knowledge that they’ve tackled hardships and endured – mostly in anonymity.
The guys call themselves the “Lunch Bunch.” It’s an informal gathering of more than 125 black men who grew up primarily in Norfolk, attended Booker T. Washington High School during segregation, and went on to successful careers in various fields. READ MORE
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Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily,
although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. From Wolfgang Puck’s Facebook page-For hot-weather entertaining, or just summer snacking: Watermelon Granita. Granita is like an Italian snow cone, made by freezing fruit puree and scraping it into icy flakes. It’s easy and a healthy alternative to ice cream or overly sugary frozen sweets.
freshbitesblog.com-The world’s oldest tennis tournament is steeped in tradition, with the most delicious of them all featuring everyone’s favorite ruby red summer fruit! Just like Americans look forward to hot dogs at the ballpark, British tennis fans have been enjoying pots of strawberries served with lashings of cream ever since Wimbledon began in the 1800s.
How big is the tradition? This year alone, spectators will devour more than 65,000 pounds of strawberries and 1,800 gallons of cream during the 13 days at Wimbledon. To remember the experience, they can even take home a souvenir strawberry mug or asterling silver strawberry dipped in cream.
And if you’re courtside, you need something to wash it all down, of course! Age-old favorites are Champagne or Pimm’s and Lemonade.
Semi-Exclusive: Justin Bieber and girlfriend Selena Gomez stopping by Bronco Burrito for lunch with a friend before heading to Lake Balboa to enjoy a walk around the lake while eating ice cream in Van Nuys, California on June 30, 2012.
This is a Mother’s Day recipe from Deborah Kelley of Baltimore Maryland. She enjoys cooking with her daughters. We think this recipe for Brown Sugar Pound Cake is great year round.
1. 1 Cup ( sticks) softened butter
2. 3 Cups. Sifted all-purpose flour
3. ½ Cup Shortening
4. ½ Tsp. Baking Powder
5. 1 lb. Light Brown Sugar
6. ¼ Tsp. Salt
7. 1 Cup Sugar
8. 1 Cup Milk
9. 5 eggs
10. 1 Cup Chopped Pecans (Optional)
11. 2 Tsp. Vanilla
Grease and flour a 10 inch tube pan and set aside. Cream butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together the dry ingredients and add alternately with milk to the creamed mixture beginning and ending with the dry ingredients. Fold in nuts and spoon batter into the prepared pan. Bake at 350 degrees for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Cool in pan 10 minutes. Turn onto a wire rack and cool completely. Drizzle with caramel glaze.
Caramel Glaze Recipe
- ¼ Cup Butter (1/2 stick)
- ½ Cup Firmly packed brown sugar
- ¼ Cup Milk
- 2 Cups of sifted confections sugar
- 1 Tsp. Vanilla
Melt butter in a pan over medium heat. Stir in brown sugar; cook two minutes stirring constantly. Add milk and continue to cooking until mixture boils, still stirring constantly. Remove from heat and gradually stir in powdered sugar. Add vanilla blending well.
**Drizzle over the cake. EAT AND ENJOY!**
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Are you a fan of Willy Wonka & The Chocolate Factory? Or envy Lucy and Ethel’s day of labor making chocolates? Then do we have a workshop for you…and oh yeah…and for the kids.
Burntlumpia.typepad.com–Filipinos have been enjoying chocolate cereal long before the likes of Cocoa Puffs, Cocoa Pebbles, Cocoa Crisp, Count Chocula, or Chocolate Frosted Frosty Krusty Flakes (Only sugar has more sugar!) ever entered the sweet-toothed maws of hungry children. Although these factory-produced, mass-marketed, sugar-filled cereals are fine and dandy for breakfast (I’ve enjoyed many of them), they lack the rustic homemade charm, and overall stick-to-yo-ribs-ness, of FilipinoChamporado.
Champorado may perhaps be the original chocolate cereal as it is quite literally a “chocolate cereal”–it’s made fromchocolate tablea and cereal grains in the form of sweet sticky rice. Put more simply though, Champorado can best be described as a sort of chocolate rice porridge. Or perhaps it can be likened to a warm bowl of oatmeal crossed with a chocolate bar–only better. Way better.
- 1/2 cup Malagkit (sweet sticky rice), rinsed and drained
- 1 cup evaporated milk, plus more if needed
- 1 cup coconut milk, plus more if needed
- 4 chocolate tablea, crushed
- Sugar, to taste
Click to See Directions
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