Blog Posts by Maggie Nemser, Shine staff

Sometimes it's hard for me to figure out whether I'm just gullible or the world is just nuts. I think it's a solid combo. This morning my dear friend Jlo (not Jennifer Lopez) sent me a link to a bacon alarm clock. It was in equal parts, disturbing, wonderful and crazy-making. Could this be real? Is there really an alarm clock/bacon maker that literally makes you wake up and smell the bacon? And if so, would you want it?







Not-so-related Links:
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Judge Judy moves n' shakes during the LA earthquake

A Missouri woman claims to have found Jesus in her bag of Cheetos. She describes it as "a mini orange sculpture of Jesus on the cross." Can we please stop seeing important figures in our food? It's making me so crazy that I'm starting to blur the line between sighting and deformity. Just this morning I thought I saw Obama in my omelet. Wasn't the toast thing enough?

Watch the crazy video

Related or not so related links:
Should men wear mantyhose?
The naked workout - yay, nay?

It's taking forever, but finally we're becoming hip to dangers of trans fats. Starting with Cali, we're starting to ban the big bad lard. Check out Food on Shine to learn more about the start of a trans fat-free America. Well, maybe I'm getting ahead of myself.

Related Links:
10 Nutrition myths dispelled
Food for kids is mostly junk

For a seemingly health-conscious state (cue models, actresses and yogis), Cali is behind the healthy 8 ball. You'd think in LA of all places menus would be mostly organic, fresh-market, etc. but there are actually tons of trans-fat-laden restos. That is, until the Terminator steps in. In 2010, California will be the first state to ban trans-fats at restaurants. If busted, the restaurants or food retailer will be hit with a fine to the tune of $25 -$1,000. Strange range, huh?

According to BBC News, This ban is projected to prevent somewhere between 6% and 19% of heart attacks in CA. Wowza. Nice work Arnold!

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We can't afford Jen Aniston's bod and that sucks.
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Moussaka is the Greek answer to the beloved lasagna and Dave Matthews is a big fan. He tweaked The Mousewood Cookbook's lasagna to create the perfect harmony (no pun guys) of flavors. It's a good summer comfort dish as it's layered with seasonal favorites like zucchini, mushrooms and basil.








Dave Matthew's Moussaka from food&wine.com

Ingredients:

1. 1/2 cup extra-virgin olive oil
2. 2 large onions, coarsely chopped
3. 1 large garlic clove, minced
4. 1 (28 ounce) can whole tomatoes, chopped, juices reserved
5. 2 tablespoons tomato paste
6. 2 cups water
7. 2 tablespoons finely chopped basil
8. Salt and freshly ground pepper
9. 2 pounds cremini mushrooms, thinly sliced
10. 1/2 cup dry white wine
11. 2 tablespoons tamari soy sauce
12. 2 tablespoons finely chopped dill
13. 2 pounds zucchini, sliced crosswise 1/2 inch thick
14. 2/3 pound dried lasagna noodles
15. 6 large eggs, beaten
16. 1 pound feta cheese, crumbled
17. 1/4 pound provolone cheese, shredded

Most people follow the "dinner and a movie" sequence, as in dinner before movie. In my opinion this is fully flawed. For one, forget having a glass of wine and two, when do you plan on discussing the flick?

Last night I went to a late dinner after catching a 7:30 showing of The Wackness. The credits rolled an hour or so later than my usual dining curfew, and although my stomach was making all sorts of crazy noises, I still preferred eating post movie.

What do you think? Dins pre or post flick?









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Batman arrested for assault

When did MTV's "The Hills" become legit?

There are some winter comforts I have a hard time parting with, like meatloaf for example. Thankfully I stumbled upon a summer-savvy meatloaf recipe from Threetarts.blogspot.com. What makes it cool enough for summer? Threetarts advises to stick it in the fridge and eat it cold, between French bread. Serve with farmer's market-fresh greens and summer potatoes. Yum.

Maple-Glazed Meatloaf
¾ pound sliced smoked bacon
1 cup finely chopped onion
3 cloves garlic, peeled and chopped
¼ cup milk
¼ cup sour cream or plain yogurt
2 large eggs
1 tablespoon dry mustard
2 teaspoons kosher salt
¾ teaspoon dried thyme
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground pepper
Dash of hot pepper sauce
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup crushed saltines
1/3 cup finely chopped parsley
¼ cup maple syrup
2 tablespoons Dijon mustard.
Chop ¼ pound bacon and sauté until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to

I have a theory. Ready? People who say they don't love crispy spicy Mexican food oozing with cheese are lying. They're actually "discreetly" watching their waistline, but It's a shame to fib when it comes to something as serious as tasty tortillas. You can actually enjoy a rita and fajita sans guilt with these 10 makeovers. So put an end to the "white lies." and have yourself an enchilada, you know you want it.

Breakfast:
Quick breakfast taco

Huevos rancheros

Soup:
Tortilla soup

Yucatan lemon soup

Chicken:
Canyon Ranch grilled chicken enchiladas and calabacitas

Chicken fajitas with crunchy lime cabbage and avocado



Fish:
Shrimp enchiladas verde

Grilled salmon soft tacos

Vegetarian:
Quesadillas con frijoles refritos

Roasted vegetable enchiladas

Red Meat:
Chipotle flank steak tacos with pineapple salsa

Chili-rubbed steaks & pan salsa

The "Other" white meat:
Pork posole

Adobo pork & potato

Gourmet goodness:
Squash, black bean & goat cheese tamales

Turkey & balsamic onion quesadillas