good luck deluxe

And you thought the top-shelf rum you were drinking was really something! It has NOTHING on my favorite — Mount Gay Barbados Rum — the oldest and BEST rum in the world.

You better get a pen and take notes, son!

MOUNT GAY’S UNIQUE CRAFTSMANSHIP
The process by which all Mount Gay Rums are created - a marriage of artistic creativity and sciences - is close to the traditional Golden rum manufacturing process. However, Mount Gay Distilleries’ unique craftsmanship derives from other producers by five unique and distinctive elements:

- The best molasses
- The purest coral water
- A unique distillation process
- Aging in Kentucky oak barrel
- The art of our ‘Master-blender’

THE RANGE

ECLIPSE illustrates the art of Barbadian and Caribbean rum. Created in 1910, its luminous, golden amber glow and distinct floral and spicy notes have pleased, ever since, the palates of connoisseurs the world over. Its subtle, balanced blend perfectly harmonizes taste and aroma. Ideal in long drinks or cocktails, it can also be enjoyed on the rocks or neat.

EXTRA OLD, in its category, is the reference of the rum world. It is a masterful blend of the finest, aged spirits, selected attentively amongst the oldest reserves with a resulting maturity of 17 years. The force of its oak aromas is softened by its sweet, fruity notes, reminiscent of pastry and bananas. Easily identified thanks to its traditional label and its malt whisky type bottle, its magnificent luminosity, dark amber colour and extreme clarity are the key qualities of this rum. The result of many years of meticulous development, EXTRA OLD has received several Grand Gold Medals and Trophies from the highly respected International Institute for Quality competition.

Alongside these two exceptional references, Mount Gay Rum also offers a
PREMIUM WHITE RUM for a selected market, very much appreciated by the Barbadians, as well as a reputed SUGAR CANE BRANDY. This pure rum was named at a time when the unique blend had such a high percentage of double distillate that its characteristics resembled those of brandy.

Two other products highlight the brand’s innovation with premium and natural flavours such as MOUNT GAY VANILLA and MOUNT GAY MANGO.

I’m all over the Mount Gay Mango!

It’s time to put away the baby formula and drink an ADULT rum.

Men who are in the hardcore fitness world seem to love the Russian Bear bodybuilding supplement. I’ve only heard good things about this product on the online fitness forums!

Created by Val Vasilef, winner of more than 80 physique, power and weightlifting awards, including Mr. America, and a researcher in the field of gerontology and sports nutrition - Russian Bear will get you results!

Russian Bear Tabs combine Russian and American technology to form an anabolic formula for increased muscle mass, strength, endurance, and energy.

Manufacturer’s Product Research:
Russian Bear is a natural Anabolic Soviet formula combined with our country’s latest technology in developing the most powerful and advanced bodybuilding product known to sports science. Russian Bear contains physiological factors of high biological activity. Biological Active Substances (BAS) are capable of positive change within the body.

Russian Bear’s scientific formula incorporates Exogenous BAS in the form of: Adaptogens; Krebs Cycle Intermediates; Anti-Oxidants; Anabolic Activators; Methyl Donors; Energy Metabolizes; Buffering Agents, etc. Adaptogens energize the central nervous system so greater workloads can be handled without over training.

Russian Bear is a completely natural product. Perfect for competitive, serious, and hardcore bodybuilders and professional athletes in all sports!

Russian Bear Ingredients:
Yohimbe Bark - 600mg, Dibencozide (coenzyme B-12)..10mg, Boron - 3mg, Trans-Ferulic Acid - 600mg, Chromium Picolinate - 200mcg, Colostrum - 200mg, Mexican Wild Yam/Taro Root - 300mg, Arginine Pyroglutamate - 4410mg, Creatine Phosphate - 50mg, L-Carnitine (freebase) - 100mg, Inosine HXR - 500mg, Succinate (from potassium succinate) - 400mg, Carnosine (physiological activator) - 20mg, Lipoic Acid (pyruvate oxidation factor) - 100mg, Eleutherococcus - 500mg, lanine - 500mg

Russian Bear Suggested Usage:
As a dietary supplement, take 8 tablets daily with a meal.

Russian Bear Recommended Daily Allowance:
High Performance Anabolics, Vitamins - Antioxidants: Beta-Carotene (provitamin A) - 25000iu**, Vitamin D-3 - 1000iu - 250%, Vitamin C - 2000mg - 336%, Natural Vitamin E - 600iu - 2000%, Vitamin B-1 - 150mg - 1000%, Vitamin B-2 - 150mg - 8824%, Vitamin B-6 - 150mg - 7500%, Vitamin B-12 - 300mcg - 5000%, Niacin - Niacinamide - 150mg - 750%, Pantothenic Acid - 300mg - 3000%, Folic Acid - 400mcg - 100%, Biotin - 300mcg - 100%, PABA - 20mg**, Maximum Performance Anabolics: Leucine - 1000mg, Isoleucine - 1000mg, Valine - 1000mg, Orchic (testes) Concentrate - 1200mg, Thymus Concentrate - 200mg, Adrenal Concentrate - 200mg, Pancreases Concentrate - 100mg, Pituitary concentrate - 100mg, Anterior Lobe Pituitary Concentrate - 100mg, Hypothalamus Concentrate - 100mg, Biologically Active Boosters - Anabolic Sterols: Gamma Oryzonol - 100mg, Smilax Officianalis - 100mg, Beta Sitosterol - 50mg, Stigmasterol - 50mg, Fucosterol - 50mg, Campesterol - 50mg, Saw Palmetto - 50mg, Gotu Kola - 50mg, Maximum Performance Minerals, Methyl Donors - Energy Metabolizers: TMG (trimethylglycine) - 150mg**, L-Methionine - 150mg**, Calcium (carbonate-citrate) - 1000mg - 100%, Magnesium (oxide-succinate) - 500mg - 125%, potassium (succinate-aspartate) - 99mg**, Manganese (gluconate) - 10mg**, Copper (ferrous fumarate) - 2mg - 100%, Zinc (picolinate) - 75mg - 500%, Selenium (selenomethionine) - 200mg**, Iodine (kelp) - 150mcg - 100%, Molybdenum (molybdate) - 150mcg**, Vanadium (amino acid chelate) - 100mcg**, [ % U.S. RDA], [** No U.S. Recommended Daily Allowance (RDA) has been established]

Now that’s A BIG BEAR!

Guys, it’s been much too long since I’ve given you my undivided attention.
I know you still love me.

To make up for the lost time, I’m back with a high-performance product line for you that you may not be hip to yet.

Are you familiar with Jack Black products? Let me introduce you to Jack…

The Jack Black Philosophy:

Designed from the ground up, Jack Black was created to appeal to the Guy’s Guy. Keeping it simple with superior products specially formulated for a man’s needs. Nothing complicated. Nothing cosmetic. Just real solutions that provide immediate visible results.

Here’s what makes Jack Black different from other brands in the men’s marketplace:

1. We know men don’t want to fuss with an overly complex, time-consuming regimen–and they shouldn’t have to! That’s why our formulas are simple to use, and multi-functional, offering multiple benefits in a single product.

2. Every product is designed for a guy’s special needs. From a superior shave to complete body maintenance. Jack Black appeals to the growing group of men who want products that will not only improve the quality and condition of their skin, but their overall appearance as well.

3. Guys want products with a masculine edge; nothing that looks, feels or smells too girly. Inspired by traditional icons like upscale liquor and cigar labels, Jack Black features rich, distinctive–looking packaging that’s always portable and user-friendly. Plus, our lightweight formulas (most fragrance-free) go on easy and absorb fast.

Jack Black is THE MAN!

I just can’t leave the Mackenzie Limited site alone! They make the BEST seafood delicacies!

Lobster pot pies are a classic Maine offering that suggest a relaxing evening in a seaside cottage. These pies of love are loaded with sweet Maine lobster, laced with a sherry cream sauce, and topped with buttery puff pastry.

Packed in reusable ceramic ramekins. Gorgeous, sumptuous, and delicious! Four 4-oz. pies.

Who needs a date on Friday when you have one of these beauties to come home to!

Bread pudding is just one of those things…one of those things that evokes heavenly memories of everything that is good and cozy and right in the world.

Who can ever stick to their low-carb diet when down-home bread pudding is offered to them? Name me one person who has such fortitude!

I discovered this bread pudding mix on PureCajun. It looks DELISH!
All you do is add the bread and pecans, and the mix does the rest…complete with
Creole Praline Sauce!

Directly from New Orleans, Louisiana!

Note: Concerned about sugar and carbs, or are you or someone you know diabetic? You’ve got to try Insulow. Click here to read my review of this awesome carb and sugar-reducing product that WORKS. Insulow is how I can eat all of these delicious sweets without guilt. I have taken Insulow for years and love it!

I have already expressed how I feel about candles and incense. LOVE. IT. But what I love even more are the uniquely-fragrant Altru products from Gamillah, Incorporated!

This collection of aromatherapy treats consists of everything to pamper your nose and senses:

* soy blend candles
* interior fragrance oils
* incense sticks
* incense accessories, including copper incense burner and Egyptian scroll incense holder

Altru’s fragrant items waft the following nuances…

Harmony - Inspired by the tanenashi persimmon, one of the most beautiful Oriental persimmons.

Integrity - Captures the romance of night-blooming jasmine with Persian lilac and Asian bamboo.

Artistry - Nestled with a medley of rich, warm spices and creamy vanilla with hints of black tea.

Remembrance - Unexpected blend of sparkling grapefruit with rosemary and exotic woods.

Wellness - Rich tapestry of spices and cloves, combined with the earthiness of green tea and wild ginger.

Appreciation - Infused with a delicate balance of Tahitian tiare and daffodil buds with petals of white freesia.

Per the Gamillah site: The name alone signifies that this is more than a collection of luxury, lifestyle products. Introducing altru—which means “unselfishly giving of one’s self to others”—a fragrance-based collection that is being launched by Gamillah, Incorporated.

This unique collection was inspired by the beauty and handcrafted artistry of cultures around the world. Yet, this product line represents more than the mellifluous fragrances that surround it—it represents a commitment to social responsibility through its support of the In a Perfect World Foundation—a non-profit organization that aims to inspire and empower children to become compassionate, socially conscious, and responsible leaders.

What an original concept! Readers - visit the Altru site and order Altru aromatic products to your nose’s and heart’s delight!

I remember when I was a young adolescent and dreamed about dating boys. I would always fantasize about someday having a romantic fondue dinner at home with my sweetheart.

I planned this entire thing out, too. I wrote a complete menu from A-Z of the exact types of fondue we would have, and what nibbles would be served with each. I even set aside the poundcake recipe for the cake bites and organic fruit that we would lovingly dip into our dark chocolate fondue.

I still have those notes somewhere!

So here’s the irony of life: My first fondue experience was completely unromantic…
it was with my aunt! She took me to The Melting Pot to bid me farewell before I left D.C. to brave the big, bad world of L.A. Actually, it may have been my second fondue excursion, but The Melting Pot experience was more memorable.

I quite liked it. My aunt and cousin didn’t seem too enthused, though. They thought it was just OK. I could have slapped my cousin silly for being indifferent about her lobster fondue!

How DARE she sit at that booth with all of that succulent, plump lobster meat staring her in the face and have the nerve to sigh?! Yeah, I’m talking to you, girl. I know you still read my blog!

I can barely remember what I ordered, but I know it wasn’t lobster.

I was trying to be all humble and gracious and not go all out and order the most expensive thing on the menu since my aunt was treating. Now that I think of it, I should have snatched that lobster off of my ungrateful cousin’s plate! It was MY celebration, after all. I was supposed to be the one dining on lobster and sipping on Dom. Something is very wrong with this picture, folks.

But I digress.

I think I ordered something plain like chicken or steak with vegetables and French bread cubes to dip into a wine and cheddar sauce.

Yet and still, I enjoyed my meal enough to return to The Melting Pot.

HOWEVER, next time it will be with my significant other. And he WILL be paying for lobster!

This post is dedicated to my friend Laura. I know she is elated that I’m finally posting about our favorite Spanish restaurant with locations in Pittsburgh and Cleveland, Mallorca!

Although it’s (still!) a primarily blue-collar town, Pittsburgh surprisingly has some amazing upscale restaurants. I mean, amazing. The ironic thing is, I prefer the restaurants in Pittsburgh to the restaurants here in Los Angeles or anywhere else
on the map…and I’ve eaten everywhere!

I went to Mallorca Spanish Restaurant for the first time when I was only like
16 years-old on a date. It was love at first bite. I must have returned to dine at Mallorca 50+ times thereafter! Mallorca serves excellent Spanish (from Spain, not Mexico!) food.

Did I mention their wonderful Paella Valencia?

Laura loves the Chicken in Garlic Sauce. I love their Lobster Tails in Cream Sauce! One thing’s for sure… You MUST start your meal off with Mallorca’s garlic shrimp appetizer. Lemony, garlicky GOODNESS!

Mallorca is all about the sauces. There is no dry food served at this establishment.
No, siree. Everything is saucy and super-flavorful. Just how I like it!

What’s unique about Mallorca is they serve every entree with huge platters of fragrant saffron rice, sliced fried potatoes, and steamed vegetables. It’s enough to share, and the whole meal is conducive to group dining. Lovely!

My favorite thing to do is dunk my sliced potatoes into the cream sauce from my lobster dish. Heaven! You have to try their Twin Lobster Tails in Champagne Apple Sauce and their Broiled Stuffed Lobster. Mallorca has a way with lobster…and that is an understatement!

Mallorca’s dinner menu is no joke.

They make incredible authentic Sangria, and good Spanish coffee beverages. Their award-winning wine list is superb!

Back in the day, Laura and I would flirt up a storm with their sexy Spanish waiters.
You have to. It’s all part of the Mallorca experience! The owners are personable and very accommodating, too. Service excels at Mallorca!

I’d even go so far as to suggest that if you’re planning a wedding, you should arrange to have Mallorca cater it. It’s great wedding food! Trust me - Mallorca is THAT good.

I’d even consider flying into Pittsburgh for their food…or my wedding reception!

Aside from bacon, I have never been a huge pork eater.

However, I sampled a slice of super-tender teriyaki pork tenderloin at a friend’s dinner party last year and developed an immediate appreciation for “the other white meat.” Pork can be good if it’s cooked properly!

I came across this delicious Rachael Ray recipe that I know you’ll love!

Moroccan Stuffed Pork Chops

1/4 cup pine nuts
4 tablespoons unsalted butter
1 small onion, finely chopped
3 cups small pieces prepared cornbread
1/2 cup chicken broth
1/4 cup dried currants or raisins
1/2 teaspoon ground cinnamon
Four 1-inch-thick bone-in pork chops (8 ounces each)
Salt and pepper
Two 6-ounce bags baby spinach

1. In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.

2. Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.

3. Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes.

4. Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.

Fantastic!

I have yet to travel to Africa, but when I do, Senegal absolutely tops my list of beautiful West African countries to visit!

The Senegal Tourist Office sure knows how to entice folks to pour tourism traffic into Senegal. After I saw their list of great luxury hotels, I may visit Senegal sooner than I thought!

As for their featured places to visit in Senegal:

Dakar

Dakar, the capital of Senegal, is a modern city of more than 1.5 million people with beautiful contemporary buildings and some historical colonial houses.

It is a vibrant city with active open-air markets, cafe terraces, a wide range of hotels, delicious food, and great nightlife. You can discover Dakar by taking a walk along the ocean or the busy city streets. Art lovers will find an abundance of galleries, artists’ studios, museums, and festivals.

Dakar is a shopper’s paradise! Exquisite crafts can be found in markets, on the streets, and in stores everywhere. For the sports enthusiast, this city by the beach offers all kinds of water sports, golf, tennis, biking, and more.

Saly

Just one hour and a half south of Dakar lies the domain of Saly: 1,480 acres of trees, lawns, and exotic flowers surrounded by baobabs and fragrant eucalyptus.

Twelve hotels are spread along the beach, each with air-conditioning, swimming pools, restaurants, and bars. Discos, a casino, a horse stable, a deep sea fishing center, a biking center, and a shopping area are common to the hotels.

To reach the golf course, you can walk or avail yourself of a fun ride in a traditional horse-drawn carriage. For windsurfing, jet skiing, water-skiing, snorkeling, and scuba diving, the ocean is warm and clear. The air, cooled by gentle sea breezes, rarely exceeds the upper 80’s.

Deep-sea fishing is one of the best in Senegal and attracts world-class champions.
blue marlin, sailfish, and swordfish are found in abundance and the resort has a top of the line fishing center, L’Espadon Club.

The Pink Lake

On the way to the beach, you will discover one of nature’s miracles: a completely
pink lake! It is shallow, warm, and surrounded by white foam. Everything floats on it due to its very high salinity. During the week, men and mostly women are busy crushing the bottom of the lake, which consists of a thick crust of salt that they gather to sell. Sand dunes, a baobab forest, and traditional villages with thatch-roofed huts surround The Pink Lake, which is also called “Retba.”

Casamance

In contrast with the rest of the country, Casamance offers a landscape of lush forests, rice paddies, mangrove, and huge kapok trees. Its beaches are considered the best in West Africa. The exceptional amount of sunshine, the warm sea, and the group of wonderful hotels scattered along miles of fine sandy beaches make this region a paradise for a relaxing vacation.

Statuesque Supermodel Dji Dieng is from Senegal - with her leggy, gorgeous self.

Dji has such smooth, pretty skin. She is stunning!

Look at her amazing cheekbones!

Nice!

Hey, all this blogging is making me hungry. So let me leave you with a delicious Senegalese recipe I found, which you will find more of on The Congo Cookbook:

Poulet Yassa (Chicken Yassa)

A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa
(Chicken Yassa) is one of the most famous African recipes and is found in Senegalese restaurants the world over.

For best results, let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl.

It is also very good when made with fish - see Poisson Yassa.

For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

What you need

* one-half cup peanut oil (or any cooking oil)
* one chicken, cut into serving-sized pieces
* four (or six, or more!) onions, cut up
* eight tablespoons lemon juice
* eight tablespoons vinegar (cider vinegar is good)
* one bay leaf
* four cloves minced garlic
* two tablespoons Dijon mustard (optional)
* one or two tablespoons Arome Maggi® sauce (or Maggi® cubes and water), or soy sauce (optional)
* chile pepper, cleaned and finely chopped (optional)
* cayenne pepper or red pepper, black pepper, salt (to taste)
* a small cabbage, cut into chunks (optional)
* a few carrots, cut into chunks (optional)

What you do

* Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.

o Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
o Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.

* While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.

* Add chicken to the sauce, cover and simmer until chicken is done. Use a meat thermometer to check for doneness.

* Serve with rice, couscous (couscous with chickpeas and raisins is very good), or fufu.

* Serve ginger beer or green tea with mint with or after the meal.

What more is there to say? Let’s go!