THESE ARE ALL BING LINKS. CLICKING THEM WILL COUNT AS SEARCHES IN THE BING REWARDS PROGRAM
Traditional Christmas dinner features turkey with stuffing, mashed potatoes, gravy, cranberry sauce, and vegetables such as carrots, turnip, parsnips etc. Other types of poultry, roast beef or ham is also used.
Christmas Around the World Menus
Holiday Recipes from Around the World
Sunday, December 20, 2015
HELLO WORLD! post from Wordpress Swagbucks blog
HELLO WORLD! DECEMBER 20, 2014
I started using Swagbucks a couple of years ago. I was very casual about it and did not try very hard to earn SB (Swag Bucks, the currency of the program). I earned enough to get a few $5 Amazon gift cards, the best deal in the Swagbucks Reward Store, which each member is limited to five per calendar month. Very seldom did I maximize this earning potential. Back then, the site was very confusing and had yet to undergo some of the changes that make it easier to use. So then I had a breakdown, as I do, since I have bipolar disorder, and stopped using the site. I was manic, I was depressed, I have no idea what I was doing with my time, but I certainly was not Swagbucking. But when I came back to the site a couple of months ago, I noticed it had undergone a redesign. There were daily goals with bonuses and second daily goals with bigger bonuses. There were apps for Android mobile devices. There was more order to the site in general. It was very refreshing to see! So I started Swagbucking every day, trying to reach the first daily goal each day that I could. I searched for sites that gave tips on how to maximize your daily SB earnings. I signed up for email alerts for when the site posted Swag Codes (words and phrases that earn SB that the program places in all their social media outlets). I even went to Reddit! And Reddit showed me other ways to earn through other programs such as Bing Rewards, which I just started, and Perk, which I have installed on my phone but have not yet explored. Another program that I have been a member of for years is MyPoints, and I had over a thousand unread emails in my BUX folder (I set up filters in Gmail to put labels on all incoming mail from rewards programs) when I decided to get active about earning again. MyPoints operates very differently from Swagbucks and points accumulate more slowly, but their earning opportunities have given me several $50 gas cards over the years. I found MyPoints through BzzAgent, which is a totally different program altogether that I will explain in a separate post.
ANYHOW, I am putting this site together to showcase some of my favorite ways of earning extra money of these sites and to centralize my own activities. I hope to provide information and insight into how I have been able to make a few extra bucks each month. M-m-m-more money, m-m-m-more fun!
Tuesday, December 15, 2015
breastcancerawarenessmonth - CYTOLOGY SAVES LIVES vintage ruler
image grab from Swagbucks.com Images search result for
"breast cancer month"; no permission was granted
for the use of these images,
but c'mon, cancer
image of cytology ruler
cy·tol·o·gy
sīˈtäləjē/
noun
the branch of biology concerned with the structure and function of plant and animal cells.
A CYTOLOGIST READS PAP SMEARS AFTER AN AUTOMATED MACHINE FINDS SOMETHING ABNORMAL.
MEN: CYTOLOGISTS ALSO READ THE SLIDES THAT DETECT PROSTATE CANCER.
YAY CYTOLOGY!
Where's George?
NOTES:
Wikipedia entry about Where's George? -
Marking and depositing Where's George? bills into a bank or any other financial institution or merchant is STRICTLY PROHIBITED. Any Where's George? user found dumping marked bills into a bank will have their Where's George? account terminated immediately without warning or question.
SLNYT: A Detroit Florist’s Vision Turns an Abandoned House Into Art
http://www.nytimes.com/2015/10/15/business/smallbusiness/a-detroit-florists-vision-turns-an-abandoned-house-into-art.html?_r=0
By STACY COWLEY
OCT. 14, 2015 Lisa Waud, a Michigan florist, works on her room on the back side of the Flower House on the first day of the installation in Hamtramck.
Credit Laura McDermott for The New York Times
By STACY COWLEY
OCT. 14, 2015 Lisa Waud, a Michigan florist, works on her room on the back side of the Flower House on the first day of the installation in Hamtramck.
Credit Laura McDermott for The New York Times
SLNYT: An Organic Face Mask for a ‘Serious Glow’
With the mind of a chef, May Lindstrom crafts wholesome skin-care products with natural spices, salts, clays and oils. Credit Julia Stotz
By ABBYE CHURCHILL
Abbye Churchill, the editor of the biannual gardening magazine Wilder, meets makers whose primary resource is Mother Nature.
May Lindstrom's Honey Mud cleanser. Credit Julia Stotz May Lindstrom’s Easy Warming Enzyme Mask 1 tablespoon raw honey ½ tablespoon chlorella powder ¼ teaspoon true ceylon cinnamon 1 drop lavender essential oil 1. Blend all of the ingredients above in a small mixing bowl, adding a few drops of water if needed to create the desired consistency. 2. Using a facial mask brush, smooth the mixture over your face evenly. 3. Allow the active ingredients to go to work as the mask penetrates for 10 to 30 minutes. 4. Rinse thoroughly with warm water. 5. Follow with a face oil, massaging into wet skin to bring glow and deeply hydrate skin. May Lindstrom Skin Care can be found at Barneys New York in NYC, San Francisco, Chicago and Beverly Hills beginning this fall — or online at maylindstrom.com. A version of this article appears in print on October 18, 2015, on page ST3 of the New York edition with the headline: Positively Glowing. Each product is made, filled and packaged by hand in May Lindstrom’s Los Angeles studio. CreditJulia Stotz Lindstrom’s arsenal of all-natural ingredients. Julia Stotz Raw ingredients like cocoa butter are transformed into potent skin care. Julia Stotz As Lindstrom makes the Honey Mud cleanser, smells of cocoa and raw honey travel through her studio, which smells more like a bakery than an apothecary. Julia Stotz The Honey Mud cleanser has the consistency of a thick pudding.
-- Julia Stotz
By ABBYE CHURCHILL
Abbye Churchill, the editor of the biannual gardening magazine Wilder, meets makers whose primary resource is Mother Nature.
May Lindstrom's Honey Mud cleanser. Credit Julia Stotz May Lindstrom’s Easy Warming Enzyme Mask 1 tablespoon raw honey ½ tablespoon chlorella powder ¼ teaspoon true ceylon cinnamon 1 drop lavender essential oil 1. Blend all of the ingredients above in a small mixing bowl, adding a few drops of water if needed to create the desired consistency. 2. Using a facial mask brush, smooth the mixture over your face evenly. 3. Allow the active ingredients to go to work as the mask penetrates for 10 to 30 minutes. 4. Rinse thoroughly with warm water. 5. Follow with a face oil, massaging into wet skin to bring glow and deeply hydrate skin. May Lindstrom Skin Care can be found at Barneys New York in NYC, San Francisco, Chicago and Beverly Hills beginning this fall — or online at maylindstrom.com. A version of this article appears in print on October 18, 2015, on page ST3 of the New York edition with the headline: Positively Glowing. Each product is made, filled and packaged by hand in May Lindstrom’s Los Angeles studio. CreditJulia Stotz Lindstrom’s arsenal of all-natural ingredients. Julia Stotz Raw ingredients like cocoa butter are transformed into potent skin care. Julia Stotz As Lindstrom makes the Honey Mud cleanser, smells of cocoa and raw honey travel through her studio, which smells more like a bakery than an apothecary. Julia Stotz The Honey Mud cleanser has the consistency of a thick pudding.
-- Julia Stotz
SLNYT: John Besh’s Apron Supports a Cause & other tidbits
John Besh’s Apron Supports a Cause
John Besh, the New Orleans chef, has created a sturdy and practical apron in collaboration with Billy Reid, a Southern clothing designer. It’s made of lightweight denim and has two front pockets, copper rivets and a slim leather tie; it’s roomy enough to provide good coverage. On the inside, a cotton placket is printed with a recipe for the Sazerac cocktail: John Besh apron, $95, from billyreid.com, with 22 percent of the price donated to the John Besh Foundation, which supports New Orleans food producers and culinary education. To Bake: A New Squash of Good Lineage Chubby little bell-shaped winter squashes, called Honey Nut, are a new cross between kabocha and butternut. The seed cavity is small and easily scooped out, and the bright orange flesh is quite dense. Though the squash is easily sliced and bakes in about 40 minutes at 350 degrees, the rust-colored skin remains pretty chewy. I’d recommend roasting halves or quarters with seasonings or a stuffing, as you would acorn squash: Organic Honey Nut squash, $1.89 a pound at Union Market stores and $1.99 at Eli’s Manhattan. To Appreciate: African-Americans and Food in Florida Photo Zora Neale Hurston Credit Library of Congress Zora Neale Hurston, the influential African-American writer of the mid-20th century, is best known for her fiction. But she also wrote about African-American food in Florida, where she lived, and that is what Frederick Douglass Opie will discuss at a lecture hosted by Culinary Historians of New York. Dr. Opie is a professor of history and foodways at Babson College in Massachusetts; his book “Zora Neale Hurston on Florida Food” was published earlier this year: Oct. 28, reception with food at 6:30 p.m.; lecture at 7 p.m., Lafayette Avenue Presbyterian Church, 85 South Oxford Street (Lafayette Avenue), Fort Greene, Brooklyn, $25 for members of Culinary Historians, $40 for nonmembers, $22 for members who are seniors, $10 for students, culinaryhistoriansny.org. To Sample: Sushi in Guises Both Classic and New Photo Credit Benjamin Norman for The New York Times A bright minimalist storefront is a new stop for sushi made to order or packaged and ready to take out or eat at a small counter. The owners, Alex and Roman Volland, hired Roy Handoko, who worked at Momoya in Chelsea, to create classic sushi (nigiri) and sashimi, along with inventive items like the dynamite roll with spicy tuna, crab meat, avocado and chile, and even some vegan rolls. Noodle dishes and salads are also available: Sushi Star, 462 Ninth Avenue (West 36th Street), 212-279-1010, sushistar.com. To Consult: A Drinks Manual From Two Masters Photo Credit Sonny Figueroa/The New York Times Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations. Classics like martinis and margaritas, which Mr. Muldoon and Mr. McGarry say can be found anywhere, are absent. Instead, you will learn the history of fixes, fizzes, cups, slings and possets, and how each category is defined by an essential ingredient. Many of the drinks call for concocting arcane tinctures and syrups, but with holiday entertaining on the horizon, the collection of punches may come in handy: “The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World,” by Sean Muldoon, Jack McGarry and Ben Schaffer (Houghton Mifflin Harcourt, $27).
A version of this article appears in print on October 14, 2015, on page D3 of the New York edition.
John Besh, the New Orleans chef, has created a sturdy and practical apron in collaboration with Billy Reid, a Southern clothing designer. It’s made of lightweight denim and has two front pockets, copper rivets and a slim leather tie; it’s roomy enough to provide good coverage. On the inside, a cotton placket is printed with a recipe for the Sazerac cocktail: John Besh apron, $95, from billyreid.com, with 22 percent of the price donated to the John Besh Foundation, which supports New Orleans food producers and culinary education. To Bake: A New Squash of Good Lineage Chubby little bell-shaped winter squashes, called Honey Nut, are a new cross between kabocha and butternut. The seed cavity is small and easily scooped out, and the bright orange flesh is quite dense. Though the squash is easily sliced and bakes in about 40 minutes at 350 degrees, the rust-colored skin remains pretty chewy. I’d recommend roasting halves or quarters with seasonings or a stuffing, as you would acorn squash: Organic Honey Nut squash, $1.89 a pound at Union Market stores and $1.99 at Eli’s Manhattan. To Appreciate: African-Americans and Food in Florida Photo Zora Neale Hurston Credit Library of Congress Zora Neale Hurston, the influential African-American writer of the mid-20th century, is best known for her fiction. But she also wrote about African-American food in Florida, where she lived, and that is what Frederick Douglass Opie will discuss at a lecture hosted by Culinary Historians of New York. Dr. Opie is a professor of history and foodways at Babson College in Massachusetts; his book “Zora Neale Hurston on Florida Food” was published earlier this year: Oct. 28, reception with food at 6:30 p.m.; lecture at 7 p.m., Lafayette Avenue Presbyterian Church, 85 South Oxford Street (Lafayette Avenue), Fort Greene, Brooklyn, $25 for members of Culinary Historians, $40 for nonmembers, $22 for members who are seniors, $10 for students, culinaryhistoriansny.org. To Sample: Sushi in Guises Both Classic and New Photo Credit Benjamin Norman for The New York Times A bright minimalist storefront is a new stop for sushi made to order or packaged and ready to take out or eat at a small counter. The owners, Alex and Roman Volland, hired Roy Handoko, who worked at Momoya in Chelsea, to create classic sushi (nigiri) and sashimi, along with inventive items like the dynamite roll with spicy tuna, crab meat, avocado and chile, and even some vegan rolls. Noodle dishes and salads are also available: Sushi Star, 462 Ninth Avenue (West 36th Street), 212-279-1010, sushistar.com. To Consult: A Drinks Manual From Two Masters Photo Credit Sonny Figueroa/The New York Times Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations. Classics like martinis and margaritas, which Mr. Muldoon and Mr. McGarry say can be found anywhere, are absent. Instead, you will learn the history of fixes, fizzes, cups, slings and possets, and how each category is defined by an essential ingredient. Many of the drinks call for concocting arcane tinctures and syrups, but with holiday entertaining on the horizon, the collection of punches may come in handy: “The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World,” by Sean Muldoon, Jack McGarry and Ben Schaffer (Houghton Mifflin Harcourt, $27).
A version of this article appears in print on October 14, 2015, on page D3 of the New York edition.
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