Now Casting Dancers

Seems to make no sense to post here but MCCN’s editor is a reality show producer and wanted fans of this blog not to miss out on an opportunity. Maybe you know someone who fits this description in the USA or you know dance studio owner who love for their student to shine.

Exploring Shaved Ice Flavors with JoJo Siwa

Who doesn’t love shaved ice on a hot summer day. In New York, i grew up with Italian Ice. In Baltimore I tried the smowball and in Los Ángeles, I’ve enjoyed Hawaiian Shaved Ice.

Although, I’ve had my share of shaved ice, teen star JoJo Siwi dared to sample a ton of different flavors. Check out her taste test of 150 flavors.

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How to Make a Reuben Sandwich

The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines meat and cheese. 

One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a JewishLithuanian-born grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and pastrami at his weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. Schimmel’s son, who worked in the kitchen, made the first Reuben for him, adding swiss cheese and thousand islands dressing to his order, putting the whole thing on rye bread.[ The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest with the recipe.

Sesame Chicken Recipe

Open Sesame! Look, I couldn’t resist and you won’t be able to resist this recipe from the bhall757 YouTube channel.


▢ 5 tbsp Vegetable oil

▢ 2 eggs – lightly beaten

▢ 3 tbsp cornflour (cornstarch)

▢ 10 tbsp plain (all-purpose) flour

▢ ½ tsp salt▢ ½ tsp pepper

▢ ½ tsp garlic salt

▢ 2 tsp paprika

▢ 3 chicken breast fillets – chopped into bite-size chunks

On to the Sauce:

*▢ 1 tbsp sesame oil – optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer

▢ 2 cloves garlic – peeled and minced

▢ 1 tbsp Chinese rice vinegar – white wine vinegar will work too

▢ 2 tbsp honey

▢ 2 tbsp sweet chilli sauce – use more or less depending on the brand and how spicy you like it

▢ 3 tbsp ketchup

▢ 2 tbsp brown sugar

▢ 4 tbsp soy sauce

Let’s Get to Work

Eggless Christmas Cake Recipe

This eggless christmas cake | christmas cake recipe | plum cake | eggless christmas plum cake is loaded with dry fruits and enhanced with goodness of spices. this cake is made in kadhai and does not require rum or soaking the fruits. so no soaking required. also no oven required as the cake is made in kadai/kadhai. there is no alcohol used in this cake like rum or brandy. also no eggs are used in the cake. this a must try recipe for Christmas. do try making it this Christmas and coming new year. enjoy it with your friends and family. christmas cake is explained with detailed photo and video. this is an eggless cake for christmas. cake recipes popularly made for most of the occasions and celebration feast

Ingredients for Eggless Christmas Cake:

For The Cake

-1 cup (240ml) warm milk

-1 tbspn vinegar or lemon juice

½ cup brown sugar

½ cup flavorless oil

¼ cup honey

1 tspn mixture of cinnamon powder, cloves powder and nutmeg powder

1½ cup (200g) refined flour/maida

2 tbspns cocoa powder

1 tspn baking soda

1 cup mixed dried fruits ½ cup raisins ½ cup black currants

2 tbspns tutti frutti

¼ cup almonds roughly chopped ¼ cup cashews roughly chopped

To decorate the cake

2 tbspns mixed dry fruits

2 tbspn of orange juice

1 tbspn brown sugar

Red Velvet Poundcake With Cream Cheese Glaze

This recipe was freely shared on Facebook back in 2016 by Monica Wilkerson Clark

Red Velvet Pound Cake w/ Cream Cheese Glaze

3 sticks butter (room temperature)
3 cups sugar
5 large eggs
3 cups all purpose flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1/2 cup sour cream
1 oz red food coloring
1 tsp white vinegar
2 tsp vanilla

Preheat oven to 325°. Prepare a 12 cup Bundt pan by greasing and flouring (I used Baker’s Joy).

Using mixer cream butter. Add sugar one cup at a time and mix until fluffy. Add eggs one at a time, scraping down the bowl, mixing until yellow disappears.

In a medium bowl, combine flour, cocoa, salt, and baking soda. Mix with whisk.

In another medium bowl, combine buttermilk, sour cream, food coloring, vanilla, and vinegar. Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.

Spoon batter into prepared pan and bake for 45-55 minutes. It took mine 70 minuted until the toothpick test was successful. Let cool for 15-20 minutes; remove from pan and let cool completely on wire rack.

Drizzle with glaze:
8 oz package cream cheese
1/4 cup butter
3 cups 10x sugar
1 tsp vanilla
2-5 tbsp whole milk (or condensed)
Pecans (optional)

With mixer, beat cream cheese and butter on low speed until well combined and creamy. Gradually add 10x sugar, beating well after each addition. Add vanilla, then milk, mixing until smooth and of drizzling consistency. Additional milk or 10x sugar may be added until it reaches the right consistency.

After drizzling I threw chopped pecans at it. 😉

Chicago’s Famous Christkindlmarket Goes Virtual for 2020

The Christkindlmarket tradition started in 1996 in the heart of downtown Chicago and has experienced tremendous growth, which led to the opening of additional markets in Illinois and Wisconsin. It has become the ideal place for families to create unique holiday memories with international flair.

Inspired by the 16th century Christkindlesmarkt in Nuremberg, Germany, one of the first holiday markets of its kind, the Christkindlmarket is well-known for its red and white striped vendor booths boasting high quality gifts, authentic German food and drink and mulled wine, called Glühwein, the signature drink of the market.

From the safety and comfort of their homes, visitors from around the nation can continue their annual tradition online. (Click to Visit Website)

A newly designed website allows people to shop some of their favorite Christkindlmarket products, participate in virtual special events, and learn about German customs.

One of the highlights consists of the daily virtual Advent calendar prize drawing on the Christkindlmarket Facebook page from December 1st – December 24th.

Special deals and promotions will also be announced on the Christkindlmarket Instagram page and through the newsletter.

Cranberry Harvesting

The cranberry harvest takes place once a year from mid-September through early November. There are two methods of harvesting cranberries.

Dry Harvesting

Dry harvesting uses walk-behind machines to comb the berries off the vines into burlap bags. Berries are then removed from the bogs by either bog vehicles or helicopters. The fruit is delivered to fresh fruit receiving stations where it is graded and screened based on color and ability to bounce (soft berries will not bounce). Dry harvested cranberries are used to supply the fresh fruit market. These cranberries are most often used for cooking and baking. Click here to learn more about dry harvesting.

Wet Harvesting

Cranberries have pockets of air inside the fruit. Because of this, cranberries float in water, and thus, the bogs can be flooded to aid in removal of fruit from the vines. Water reels, nicknamed “egg-beaters” are used to stir up the water in the bogs. By this action, cranberries are dislodged from the vines and float to the surface of the water. Wooden or plastic “booms” are used to round up the berries, which are then lifted by conveyor or pumped into a truck to take them to the receiving station for cleaning. More than 90% of the crop is wet harvested. Wet harvested cranberries are used for juices, sauces, sweetened dried cranberries, ingredients in other processed foods or in nutraceutical products.

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