The Rogers Report: Randi Rogers shares 5 handgun shooting drills to practice during your time at the range.
Can you believe the holidays are around the corner? I can’t. It seems as though hubby and I were just putting the Christmas decorations away and in about 10 days we will be putting them back up. This time of year always makes me smile. It is a time to be with family and friends, go to and throw a few parties, enjoy the hustle and bustle of the shopping malls and for me have time off from work. Click "read more" to continue post It is also time for the Secret Recipe Club. This month I received Canela Kitchen and is published by Gloria who lives in Santiago, Chili. She loves sharing her recipes in both English and Spanish and loves baking and is a teacher. Gloria has an extensive selection of tasty recipes. With the weather in the Bay Area becoming a bit chillier, but nothing like the artic chill that is hitting the majority of the United States, I thought soup would be a logical choice. I soon found her Roasted Carrot Soup and knew that would be my choice for this month. The recipe was straightforward yet had great additions like fresh ginger and cayenne added. Of course, I wanted to make this recipe my own and put my spin forward. The first thing I did was making it into “soup shooters” and thought it would be perfect for a dinner party I am throwing in a few weeks. I did not sauté the shallots but rather just added to the soup. The last thing I did was to add a fun garnish to the top of each shooter – a dollop of crème Fraiche, drizzle of maple syrup and a few toasted pecans. The end result was the columniation fall season in a shot glass. Roasted Carrot Soup Shooters Makes 12 to 14 Shooters 3 Cups Chopped Carrots 2 Tablespoon Olive Oil Pinch Cayenne Pepper ½ teaspoon Salt 3 large Shallots, peeled and finely chopped 2 Cloves Garlic, minced 2 teaspoon Fresh Thyme Leaves 4 Cups Chicken Stock 1 Cup Water 1 Tablespoon Fresh Ginger, peeled and minced Garnish Crème Fraiche Maple Syrup Toasted Pecan Pieces Preheat oven to 425 degrees. In a large baking pan, spread the carrots and toss with the 2 tablespoons of olive oil. Sprinkle the pinch of cayenne pepper and salt over the carrots. Roast for 25 to 35 minutes or until tender but not burned. Remove and let cool. Use a medium pot and add the carrots, shallots, thyme, chicken stock, water and ginger. Bring to boil then reduce and simmer for 30 minutes. Once the carrots are tender, use a hand blender to puree the mixture until smooth. Serve each shooter with a small dollop of crème Fraiche, then a drizzle of maple syrup and top with a few small pieces of pecans. Serve on tray for your guests to enjoy! http://new.inlinkz.com/luwpview.php?id=454464" title="click to view in an external page.">An InLinkz Link-up
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A brutal attack during a home invasion. A carjacking and a subsequent rape. A woman attacked while jogging near her
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Improve your hand/eye coordination and have a great time shooting targets and clay disks. Olympics, anyone?
Marvel Super Heroes Secret Wars 12 issue miniseriesMay 1984 - April 1985Writer: Jim ShooterPenciller: Mike Zeck/Bob LaytonInker: John Beatty Jim Shooter, Editor-in-chief at Marvel Comics, was prompted by fan mail to create a story similar to Marvel's first limited series, The Contest of Champions. Originally called Cosmic Champions, Shooter saw this series as the fulfillment
Donald Trump has given his first in-depth interview after miraculously surviving an assassination attempt at his Pennsylvania rally Saturday, insisting 'I'm supposed to be dead'.
The Summer Olympics will be here again soon, and with it, an opportunity for our kids to have fun while playing with this olympic sports STEAM activity.
When you’re out in the field, the weather can be your toughest adversary. Whether you're navigating through drizzly dawns or enduring relentless downpours, having the right gear is essential. For game shooters, this means investing in a jacket that offers…