The Raw Truth: Raw Food For Dummies® Shares Ten Reasons to Quit Cooking Your Meals
Most people don’t think of cooking their food as a bad thing. Chances are, you love baked potatoes, green bean casserole, glazed cooked carrots, and much more. Sure, you’re game for the occasional salad and veggie tray with dip, but the thought of switching to a raw foods-only diet sounds pretty radical. What would you eat, exactly? Would your diet be balanced? Would you be getting proper nutrition?
According to Cherie Soria
and Dan Ladermann,
authors of Raw Food For Dummies®
, it might be worth your while to think outside the box (or the skillet). There are a lot more compelling reasons to go raw than you might think!
“All raw foodists have personal stories about how raw foods helped them lose weight, heal, gain more energy or mental clarity, look better, feel better, or achieve some other benefit or goal,” says Soria, co-author along with Ladermann of Raw Food For Dummies® .
“This diet has even attracted celebrities including Demi Moore, Sting, Madonna, and Woody Harrelson.”
If you’re totally unfamiliar with the raw food lifestyle, it essentially means that you eat fresh, nutrient-rich plant foods that have not been heat processed. When foods are cooked, many of their nutrients are lost.
“You can go totally raw if you’d like, or you can simply incorporate more raw foods into your existing meal plan to experience the benefits,” explains Ladermann.Ten reasons why raw might be the way to go:Looking and feeling better.
Most people report improved health and general well-being within weeks of switching to a raw food lifestyle. The nutrient-rich raw diet is high in antioxidants, phytochemicals, vitamins, minerals, fiber, and healthy fats (such as omega-3 fatty acids), so it maximizes health and vitality.Reducing health risks and healing from disease.
The facts are indisputable: A raw plant-based diet leads to lower risk of heart disease, cancer, diabetes, high blood pressure, rheumatoid arthritis, and obesity.Avoiding premature aging and promoting longevity.
Many raw foodists look twenty years younger than people of the same age who eat cooked foods. This youthfulness is due in part to the nutrient density of raw foods, which are rich in antioxidants, phytonutrients, and vitamins that protect the body from free radicals, which attack healthy cells.Achieving an ideal body weight.
Many people believe that the body continues to feel hungry until nutrient needs are satisfied. Therefore, even if you eat enough calories to fuel your body, you’re still hungry—for nutrients! In this situation, your metabolism slows down, you stop burning fat, and you crave more food.Increasing energy, vitality, and stamina.
When the human body is well nourished, it’s healthy and active, and has an abundance of vitality. Fats, especially heat-processed oils, slow you down because they require long periods of digestion, which steals energy from your body. Light foods, such as fruits and vegetables, digest easily and leave you with energy for activity.Enhancing memory and mental clarity.
Your brain needs nourishment, and whole, ripe, raw organic plant foods provide the power you need for strong mental acuity. The essential fats that the brain needs, such as omega-3 fatty acids, are in leafy greens, flaxseed, chia, hemp, and walnuts as well as many other raw plant foods. The human brain also needs plenty of water, magnesium, and organic sodium; whole raw foods offer an abundance of these nutrients.Reducing colds, flus, and allergies.
Most raw foodists find that their diet reduces or even eliminates their respiratory problems, colds, flus, and allergies. A raw diet is especially great for people who are intolerant of dairy, wheat, and soy because raw foods have virtually no hidden ingredients.Forgetting about cleaning dirty pots and pans.
Hallelujah! A raw diet frees you from cooking! And raw food preparation is (for the most part) quick and easy with meals that are a breeze to clean up. No greasy stoves, hot ovens, or fryers.Demonstrating kindness to animals.
Although some raw foodists do consume small amounts of meat and fish, Soria and Ladermann recommend following a raw vegan diet, which includes only plant foods. When all of your recipes are vegan, no animal suffering is involved.Protecting the environment.
A raw lifestyle supports sustainable farming, creation of healthy topsoil, protection of watersheds, and reduction of your carbon footprint. A vegan diet also protects natural resources by not contributing to the deforestation that’s inherent in the meat industry.
Published Wiley in December 2012, Raw Food For Dummies® i
s available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974
. Retail $19.99
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Pastry chef, cookbook author and teacher, Paula Shoyer, creates delectable kosher Passover desserts that everyone will love.
Passover is one of the most important holidays of the Jewish calendar and is when families get together for the Seder meal. Passover baking is the greatest annual challenge in the Jewish kitchen because Passover dessert recipes cannot use flour, yeast, soy milk, or even pure vanilla, and shifting from flour to matzoh cake meal and potato starch is not intuitive, even for experienced bakers. As dessert plays an important part of the Seder meal, you need fabulous desserts to end your evening. This Passover, pastry chef and teacher, Paula Shoyer, shares delicious and easy desserts for Passover from her best-selling cookbook, The Kosher Baker.
Producing flavorful and appealing desserts that are kosher has been a challenge for Jewish cooks. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a delicious and memorable dessert for holiday meals requires more than simple substitutions and compromises. Paris-trained pastry chef, Paula Shoyer decided to change that. Using all her creativity and love of dessert, she developed The Kosher Baker, the indispensable kitchen companion providing a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Paula's own creation.
Marble Chocolate Matzoh • Serves 12
1/3 cup slivered almonds
10 ounces parve dark bittersweet chocolate,
chopped or broken into 1-inch pieces
1/3 cup parve white chocolate chips
3 large or 4 small pieces of matzoh
Preheat the oven to 325°F. Line a jelly roll pan with parchment. Spread the almonds on the pan and toast for 15 minutes, stirring the nuts after 10 minutes. When the almonds are toasted, remove the pan from the oven and slide the parchment off the cookie sheet.
While the nuts are toasting, melt the dark chocolate in one heatproof bowl and the white chocolate in another. You can do this either on the stovetop in a double boiler or in the microwave. If you use the microwave method, be especially careful with the white chocolate chips so they do not burn.
When the almonds are toasted, use a large knife to roughly chop them into pieces about 1/3 of their original size. Mix the nuts into the melted dark chocolate.
Line 1 large or 2 smaller cookie sheets with waxed paper and place the matzohs on top of the waxed paper. Spread the dark chocolate and nut mixture all over the matzoh slices to cover them entirely on one side with the chocolate.
Drop clumps of the melted white chocolate randomly on top of the dark chocolate. Use a toothpick to swirl the chocolates to create a marble effect. Place in the refrigerator to set for 1 hour and then break into pieces to serve. Store in the refrigerator for six days or freeze for up to three months.
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Strawberry Mousse • Serves 8
16 ounces fresh strawberries
1 teaspoon imitation rum extract, optional
2 teaspoons confectioners’ sugar
Juice of 1 lemon
6 tablespoons sugar
2 tablespoons unflavored kosher gelatin powder
1 cup parve whipping cream
Remove the stems from the strawberries and set 6 of the strawberries aside. Take the 6 strawberries, slice thinly, and place in a small bowl with the rum and confectioners’ sugar. Mix to combine and then place in the refrigerator.
Cut the remaining strawberries in half and place in a blender or food processor fitted with a metal blade. Purée the strawberries completely, scraping down the sides of the processor bowl or blender so that all the strawberries pieces are puréed.
Place the strawberry purée in a small saucepan. Add the lemon juice and sugar and stir. Cook on medium low heat for 5 minutes, stirring occasionally, until the sugar melts. Add the gelatin, whisk, and then remove from the heat. Strain into a medium bowl, pressing hard to get as much strawberry purée through as possible, and place in the refrigerator for 20 minutes, stirring twice during that time.
In bowl with an electric mixer on high speed, whip the whipping cream until stiff. Remove the strawberry purée from the refrigerator and fold in the whipped cream in four parts. Scoop the mousse evenly into the ramekins and smooth the tops with the back of a spoon. Cover with plastic and place in the refrigerator for 3 hours or overnight.
To serve, remove from the refrigerator and place a few of the rum-soaked strawberry slices on the top. Store covered in the refrigerator for up to three days
Recipes are From The Kosher Baker: Over 160 Dairy-Free Recipes from Tradition to Trendy by Paula Shoyer, Brandeis University Press. Paula guides home cooks through more than 160 mouth-watering recipes and expands every non-dairy baker's repertoire with simple, clear instructions and a friendly yet authoritative voice. You don’t have to be Jewish, or even keep kosher, to love Paula’s recipes.
If you are planning to visit Los Angeles, then Naughty Girl’s Guide to Los Angeles
is the book for you. The naughty lifestyle expert Sienna Sinclaire
covers everything saucy in her recent travel book which offers the places you should go to, see, and do as a single naughty girl.
Sinclaire stands behind all of her naughty suggestions in her book, Naughty Girl’s Guide to Los Angeles.
With her in depth research of visiting each and every spot, Sinclaire teaches people how to live a naughty lifestyle, which just so happens to include extensive traveling.
“My passion has always been traveling and I’ve always wanted to have a job in travel, but I didn’t know exactly what,” says Sinclaire. “So I started a travel blog where I would post all of my naughty travels around the world and people started to respond and offer suggestions. It became so popular that I decided to write a book on Los Angeles, since this is where I live.”
In the book Sinclaire serves as a personal tour guide, leading the reader through the perfect getaway for singles, couples or just the girls. This book is intriguing and if you planning to visit Los Angeles especially if you want to discover the untypical naughty sights of the Adult capital of the world.
- Female friendly places to visit where one can feel safe and tap into your inner naughty side
- The naughty history of Hollywood and the entertainment industry
- Los Angeles – the adult capital of the world
- Where to find that motel with mirrors on the ceiling; Sexy Date spots; Best Lifestyle clubs; Best fetish spots
- New tricks to spice up your relationship
- Tour guide reference for everyone in Los Angeles, not just visitors
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Karma Burger with Chipotle Mayo
Quinoa Stuffed Bell Peppers
By Melissa Costello
The more than 7 million vegetarians and 3 million vegans in the United States alone are proving that chowing down on planet-friendly fare not only helps them look and feel better, but it can be delicious too. In her debut cookbook, Karma Chow creator
and celebrity chef, Melissa Costello
shares an exciting collection of 125+ recipes
that will be a welcome addition for anyone already following a vegetarian or vegan lifestyle or for the growing number of people embracing more plant-based meals. As personal chef to celebrity fitness guru Tony Horton, creator of the bestselling P90X® fitness system, Melissa is constantly finding creative ways to keep Tony and her other clients happy, fit, and fueled.
With her "keep it simple" and "make it tasty" approach, she offers a smorgasbord of dairy- and animal-free appetizers and desserts, breakfasts, and dinners, as well as holiday- and company-worthy menus. Recipes include: Mac & Cheeze, Karma Burgers with Chipotle "Mayo," Thai-Style Tempeh Lettuce Wraps, Supreme-Oh Burritos, Roasted Butternut Squash Soup, Korean-Style Tempeh Tacos with Red Dijon Slaw, Enchilada Casserole with Ranchero Sauce, Artichoke and White Bean Dip, Cilantro Cauliflower Smash, Pad Thai in Peanut Coconut Sauce, Stuffed Mushroom Poppers, Indian Spiced Coconut Yam Soup, Chili Sweet Potato Fries, Un-Shepherd's Pie, Strawberry Crème Mousse with Pistachio Nut Topping, Banana Carob Bread Pudding, Apple/Pear Crisp, Brownie Bites, Chocolate Truffles, and Cardamom Chocolate Chippers (a Tony Horton favorite!).
About the Author:
Melissa Costello, founder of Karma Chow and creator of The Vital Life Cleanse, is the personal chef to celebrity fitness guru Tony Horton, creator of the highly popular workout system, P90X®. A Certified Nutritionist and wellness coach, Melissa is constantly finding creative ways to keep Tony and her many other clients happy, fit, and healthy through a whole foods, plant-based way of life. She works one-on-one with clients as well as leads thirty-day food-based cleanses with large groups, teaching them how to implement changes in their diet that will last a lifetime as well as offering skills on how to relate to food differently. Melissa was featured on TV Guide's Secrets of the Hollywood Body as well as CNBC's How I Made My Millions with Tony Horton.
The Karma Chow Ultimate Cookbook shows anyone how to reconnect with their food and honor it as Earth's source for keeping us alive—all while finding it easier to rock their workouts and sculpt a well-defined physique. It's a winning recipe for success for anyone looking to transition to a healthier way of life!Here are two sample recipes from The Karma Chow Ultimate Cookbook by Melissa Costello
HCI; October 2012 • $18.95/Paperback • ISBN-13: 978-0757316333 • http://www.hcibooks.comEuphoria Nuggets
These energy nuggets are great to make as a snack for your kids. Actually, your kids will love to help you make them! They are loaded with protein, healthy fats, natural sugars, and flavor. They are great for marathon runners or athletes who need to restore their glycogen levels on the go. Who needs a candy bar anyway?
Karmic Health Tip: Agave nectar is a lower glycemic sweetener, but make sure you buy the raw dark blue agave to ensure the least amount of processing.
1 cup shelled sunflower seeds
⅓ cup pitted dates
½ cup almonds
⅓ cup raw dark blue agave nectar
3–5 tablespoons raw cacao powder
Pinch of nutmeg and/or cinnamon
Pinch of sea salt
1 teaspoon vanilla extractDirections:
In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls.Indian-Spiced Coconut Yam Soup
I love Indian fare and I love yams, so I’ve combined the two together to make a dreamy, creamy, delicious soup that will light up your taste buds and transport you right to Marrakesh . . . well, maybe not, but dreaming is fun!
Karmic Health Tip: Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin. I leave a jar in the shower for an après shower smoothing.
1 tablespoon coconut oil or extra virgin olive oil
1 teaspoon fresh ground ginger
3 garlic cloves, minced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons garam masala
3 large carrots, diced
3 large garnet yams, peeled and cubed
4 cups vegetable broth or bullion (2 cubes with 4 cups water)
1 15-ounce can coconut milk
Sea salt and cracked black pepper, to taste
Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft. Add the garam masala and stir to combine to release the flavor of the spice. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft. Remove from the heat and stir in the coconut milk. Puree using a hand blender until creamy smooth and season with salt and pepper to taste. Top with cinnamon, to taste, before serving.
The Homoerotic Photograph: Male Images from Durieu/Delacroix to Mapplethorpe
By Allen Ellenzweig • Columbia University Press.
Allen Ellenzweig traces the male gaze upon men as captured by the camera throughout the history of photography. More than one hundred striking, provocative duotone photographs reflect a wide-ranging history of photographic male homoeroticism and the spiritual, physical, and intellectual exchange among men. Accompanying these images is a detailed account of the multiple, complex meanings of the homoerotic that have taken shape from the 1850s to today.
Ellenzweig situates each of his artists within their historical context, with chapters devoted to specific photographers and eras. He begins with nineteenth-century French photographer Eugène Durieu and his studies of the male nude, created under the direction of painter Eugène Delacroix. He then takes readers all the way through the rebellious 1960s and the disputes surrounding Robert Mapplethorpe’s controversial retrospective in 1989 and 1990.
Showing that homoeroticism in photography is anything but a contemporary invention, Ellenzweig unites photographers across the stylistic spectrum within a theme that came to inspire a host of larger spiritual, physical, and intellectual ideals.
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“TO LOVE A WOMAN” PROMISES TO DO FOR LESBIANS WHAT “50 SHADES OF GREY” DID FOR HETEROSEXUAL RELATIONSHIPS
Everyone gets butterflies in their stomach when they encounter that someone special. It’s a universal truth. But when those butterflies connect, the result can be a force of nature. The passionate, yet turbulent, story of two women who discover the butterfly connection between them which leads to a fiery and clandestine affair and, ultimately, to a perfect love is the premise behind “To Love a Woman or Butterflies … Butterflies … Butterflies…” the first book in a remarkable new trilogy from author Fire De Ville.
Written by an exciting new voice in female erotic literature, this sultry story takes readers on an amazing -- and steamy -- journey. In this book, readers are introduced to Victoria who becomes enchanted when she meets the vivacious Natalie, who is in a marriage of convenience. However, their butterfly connection leads to a love so overpowering that the women overturn their lives, knowing they can stop at nothing to pursue a life together.
De Ville’s deft hand takes readers on Victoria’s and Natalie’s sweet and spicy adventures, which span from a tranquil, but boring, country village, to the bright lights of “The City,” to sizzling South Beach. This is a journey that is both playful and sensual, yet plagued with drama, intrigue and surprises. Along the way, Victoria and Natalie encounter jealousy, betrayal, heartbreak, embezzlement, rape, ruffies, death and pregnancy at the hands of bi-sexual husbands, a controlling and bitchy mother, back-stabbing best friends and, of course, a pair of fabulous gay fashion designers.
The story of these two lovers culminates in the birth of Natalie’s daughter, the green-eyed Bella, who will grow up to become the infatuation of Victoria’s two sons, Ben and Bob.
“I wanted to communicate to the world through these two characters that love is love, nothing more, nothing less,” says De Ville. “It doesn’t matter who you love as long as you love. We all deserve the happiness that being in love provides.”
Available on www.Firedeville.com
as Kindle or in soft or hard cover. Also available on Amazon.com
, and selected bookstores nationwide. Prices from $5.99
In honor of World AIDS Day
this year, Bluewater Productions
will be releasing the “Lost Raven
” graphic novel digitally on Itunes, Kindle & Nook.
Writer Darren G. Davis
’ fiction graphic novel tells the story of an HIV positive person from a different perspective. “I wanted to make a difference in the HIV world and most of the movies and books were about people dying. I wanted to tell it from the other side, the person that manages it from a living perspective”, said Davis, “It’s not touchy-feeling,” he adds. “It’s basically raw emotion. Plus, it has a lot of cool monsters in it.”
Based on the entries of Davis' journal from the time he was diagnosed with the HIV virus. The "Lost Raven" is a great source of information to anyone who would become HIV positive. "This is no longer just a gay disease, I wrote the book so anyone with HIV can identify with it. I was fired from my job after they found out I was HIV positive. This book should help reduce the stigma of being HIV positive…which has its own challenges."On December 1st,
you will be able to download these titles on Wowio, Comixology, DriveThru Comics, My Digital Comics, Iverse, PanelFly, iTunes, Kindle, Nook, Kobo and wherever eBooks are sold.
Bluewater Production will be releasing a biography on famed HIV artist Keith Haring
called “Milestones of Art: Keith Haring: Next Stop Art
”. For more information visit www.bluewaterprod.com
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Celebrity Recipes and Hollywood Memories from Six Feet Under the Mistletoe - Put Some Glam in Your Holiday Ham!
When it comes to holiday fun, the stars of Hollywood’s Golden Age knew how to make merry – on stage, on screen, and especially on the dinner table. With Christmas in Tinseltown (HCI $14.95)– the follow-up to his international sensation The Dead Celebrity Cookbook – Frank DeCaro shows how to put the kitsch into your holiday kitchen as he salutes a quirky collection of celebrities who are gone, but fondly remembered every year at Christmastime.
Filled with pop culture ruminations and genuinely delicious recipes, Christmas in Tinseltown pays tribute to such movie classics as It’s A Wonderful Life and White Christmas, gives three cheers for such time-honored animated gems as Frosty the Snowman and How the Grinch Stole Christmas, and puts such offbeat offerings as The Star Wars Holiday Special and The Pee-wee’s Playhouse Christmas Special in their rightful place – your dining room!
In such chapters as "Miracle Whip on 34th Street," "Eat Meat in St. Louis," and "Munch of the Wooden Soldiers," DeCaro dishes up a smorgasbord of culinary delights that will enliven any holiday gathering.
Tempt your guests with Peggy Lee’s Holiday Halibut Casserole, Burl Ives’s Stuffed Leg of Goat Hawaiian, Lucille Ball’s Brazil Nut Stuffing, Nat "King" Cole’s Baked Ham Loaf, Guy Lombardo’s Lobster Lombardo, Dick Clark’s Spicy Turkey Meatloaf, Rosemary Clooney’s Viennese Goulash, Bing Crosby’s Sugar Cookies, Shirley Booth’s Pumpkin Bread, Dinah Shore’s Fruitcake, and Spike Jones’s Molasses Jumbles. Then wash them all down with Robert Mitchum’s Eggnog, Edmund Gwenn’s Christmas Cup, or John Lennon’s Hot Cocoa. This star-studded cookbook promises to get even the biggest Scrooge in the holiday spirit and will have you saying your "ho, ho, ho"s in true Hollywood style for many years to come.Sample Recipes of two of Hollywood's legends:
Robert Mitchum 1917-1997
Robert Mitchum was a cool cat and a real Hollywood he-man who became an actor only as a last recourse. He spent much of his early life being what used to be called a “delinquent.” His bad boy reputation was hard-won. He was expelled from schools, he did time on a chain gang, he had a nervous breakdown—the man did it all . . . and survived! He took his tough-as-nails street cred and parlayed it into a fantastic career playing prototypical antiheroes in the movies.
He started as a villain in Hopalong Cassidy movies in the early 1940s, then segued into war pictures including 1944’s Thirty Seconds Over Tokyo. Noir films came next like Jacques Tourneur’s 1947 classic Out of the Past and Don Siegel’s 1949 The Big Steal. Holiday Affair was a bit of a switch for Mitchum.
In the 1950s, Otto Preminger cast him as an ambulance driver in 1952’s Angel Face; actor-turned-director Charles Laughton gave him the chilling role of a religious fanatic in the 1955 cult favorite Night of the Hunter, and John Huston shipwrecked him with a nun (Deborah Kerr) in 1957’s Heaven Knows, Mr. Allison.
Mitchum worked steadily in films throughout the 1960s and ’70s. Among his best known works are the thriller Cape Fear in 1962 and David Lean’s 1970 epic Ryan’s Daughter. He played Philip Marlowe in 1975’s Farewell, My Lovely and 1978’s The Big Sleep, too. Focusing on television in the ’80s, Mitchum made appearances in two miniseries, North and South and War and Remembrance. He also played the role of a police lieutenant in the 1991 remake of Cape Fear. How cool is that?
When asked for a holiday recipe back in 1970, Mitchum offered up his eggnog for a crowd. “I make no apology for the excessive quantity,” Mitchum told the food writer who’d requested the recipe. “Only a dope would go to the trouble for less.” It’ll be perfect for any holiday affair you might throw . . .Robert Mitchum's Eggnog
12 egg yolks
1 pound confectioners’ sugar
1 quart rum, brandy, or whiskey
2 quarts cream
1 quart milk
12 egg whites
½ teaspoon salt
Beat egg yolks and confectioners’ sugar together in a large bowl. Beat in the rum, brandy or whisky. Add cream and milk. In a separate bowl, beat egg whites with salt until stiff but not dry. Fold this mixture into the liquid. Chill. Serves 20.Rosemary Clooney, 1928-2002
Let’s get this out of the way first: Yes, she was the aunt of a certain hunk named George. But the most important thing to know about Rosemary Clooney is not that she had a famous nephew who launched millions of carnal fantasies, but that she had one of the greatest voices of the twentieth century.
Singing professionally since her teens, the Kentucky-born singer-actress found fame in the 1950s via a string of novelty hits including “Come On-a My House” and “Mambo Italiano.” Audiences adored these funny little songs, but she wasn’t nearly as enamored of them. Clooney wanted to be known as the woman who infused standards like “Hey There” with longing, not the gal who sang-a “Botch-a-Me.” The woman wasn’t even Italian!
Clooney appeared in White Christmas, which would be the pinnacle of her film career, because she knew starring alongside Bing Crosby would lift her career to new levels. (She’s quite clear about that in an interview that accompanies the Blu-ray edition of the film.) Help her career it did. Not only did Clooney’s star turn as girl-singer Betty Haynes in the 1954 film boost her standing in show business, it established her friendship with Crosby. The two later did a concert tour of Ireland together. And Clooney’s appearance on a 1978 TV celebration of Crosby’s 50th year in show business is considered instrumental in her comeback.
Sadly, Clooney was coming back from a period that hadn’t been kind to her. Diagnosed as bipolar, she had a tumultuous relationship with husband José Ferrer—she married, divorced, and remarried him despite his infidelities. He cheated on her on their honeymoon, as the story goes. Their union produced five children, including the talented actor Miguel Ferrer who first made a splash on Twin Peaks.
Clooney was appearing on behalf of Robert F. Kennedy when he was assassinated. She had a nervous breakdown shortly thereafter. In the late 1960s, she became addicted to pills. Then in 1976, her sister Betty, with whom she’d performed a sister act early in her career, died suddenly of a brain aneurysm. Worst of all, perhaps, Clooney was becoming known as the jingle-singing spokeswoman for Coronet paper towels rather than as a fabulous jazz performer. She recounts all this in two autobiographies, This for Remembrance and Girl Singer. Despite all the words, Publisher’s Weekly said she “remains an enigma.”
Clooney died of lung cancer at the too-young age of 74. She’d found love, though, with an old friend later in life and she saw the respect of an audience who appreciates the depth of emotion she brought to songs . . . and who continues to adore (sorry, Rosie, we can’t help it) those faux-Italian novelty hits she spiced up so many years ago. Here’s a dish from another culture of which Clooney was not a part, Viennese Goulash. You were expecting spaghetti and meatballs? Whatsamattahyou?Rosemary Clooney's Viennese Goulash
2 teaspoons marjoram
1 teaspoon caraway seeds
1 teaspoon finely chopped lemon rind
1 clove garlic
¾ cup butter
1 teaspoon tomato paste
2 pounds onions, sliced
1 tablespoon sweet Hungarian paprika
2 pounds chuck, rump, or round beef, cut into large chunks
1½ cups water
Salt, to taste
¼ cup flour, optional
Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon rind and garlic.
In a Dutch oven, melt the butter, add the tomato paste and crushed seasoning and stir to combine. Add the sliced onions and, stirring constantly, sauté until golden. Add the paprika and cook for a minute more, stirring constantly. Add the beef, one cup of water, and salt to taste.
Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with ¼ cup flour and add another cup of water and bring to a boil.
Serve the goulash with egg noodles or boiled potatoes. Serves 6.
For more information visit www.deadcelebritycookbook.com
LAND OF 10,000 LOVES: A History of Queer Minnesota
In Land of 10,000 Loves, Stewart Van Cleve blends oral history, archival narrative, newspaper accounts, and fascinating illustrations to paint a remarkable picture of Minnesota’s queer history. Land of 10,000 Loves honors this rich and diverse legacy and is a compelling testament to the sacrifices, scandals, and victories that have affected and continue to affect the lives of queer Minnesotans.
PRAISE FOR LAND OF 10,000 LOVES:
"Stewart Van Cleve has gone into the musty archives and brought them to vivid life. His comprehensive and entertaining overview of queer Minnesota history is a total page-turner. This feat is all the more impressive given that he’s writing about people who, for a long time, were trying hard to keep their lives hidden. This important work of regional history is also a kind of family history—documenting our recent past with equal parts painstaking accuracy and unabashed love." --Alison Bechdel, creator of the comic strip DTWOF and former Dyke Heights resident
"Land of 10,000 Loves is in itself an archive of GLBT history, each entry another astute illumination of queer Minnesota places, spaces, and people. We may ourselves be out of the closet, but too much of our history is still hidden. This compendium is a necessary revelation." --Barrie Jean Borich, author of Body Geographic and My Lesbian Husband
"Stewart Van Cleve has made my dream real with this book. I dreamt that scholars, one day, would use the Tretter Collection to reflect our queer world back to us. You will learn something reading this book, find some new story you missed because you were too young, too old, or just not in the right place at the right time. It is rich, wide-ranging, and very smart. May many others be inspired to follow his lead." --Patrick Scully, founder, Patrick's Cabaret
LAND OF 10,000 LOVES • by Stewart Van Cleve • University of Minnesota Press • 344 pages • paperback $24.95
Stewart Van Cleve is a former assistant curator of the Jean-Nickolaus Tretter Collection in Gay, Lesbian, Bisexual, and Transgender Studies at the University of Minnesota.
Everyone's favorite little curious monkey has a new adventure when he discovers homo-erotic feelings stirring within.
George the straight little monkey was always too curious see one day a man with a sassy purple beret… This is the moment where everything is changing, and this classic children's book turns into a book full of surprises.as the adventures begin. George got excited, and when this happens the real George is coming out as the Bi-Curious George and the saga begins.
You don't want me to spoil it for you so I will have to just say this, Get the book and find out how gay George is… and if and how and who is the lucky…m…
This book is for gay adults and it is hilariously clever parody of one of the most beloved classic children's books of all time.
Bi Curious George: An Unauthorized Parody • by Cider Mill Press• $14.95 Hardcover