Toasted

Sunday Studs

trysha@ymail.com (Trysha) — Mon, 30 Aug 2010 05:37:00 +0000

I've missed posting my Sunday Studs. I've been so busy. Good busy. Happy busy. Check it out here (and Surprise Melissa!!)

Mark Ruffalo

Have to say, he was pretty low on my studly radar. And then I saw Shutter Island. I think the style of the time period played well with his look. Like putting on a new coat and seeing yourself differently.

I'm not a Leo kind of girl. I think he's a fantastic actor...but not so hot to my eyes. Just me. I think Mark totally stole the screen. Not necessarily acting wise, but style wise. I'm going to convince my husband he needs a beige trench.

My Head Just Exploded From The Awesomeness

trysha@ymail.com (Trysha) — Sun, 29 Aug 2010 05:26:00 +0000

Forget the kids...I want these for me!
Journey
No Doubt

I also saw:
Aerosmith
The Beatles
Coldplay
Smashing Pumpkins
Radiohead

Julia Would Be Ashamed

trysha@ymail.com (Trysha) — Fri, 27 Aug 2010 05:47:00 +0000

I watched Julie & Julia sometime back in December/January. I remembered three things:
1. Amy Adams has bad hair in that movie.
2. Chris Messina-Yum

. 3. Bruschetta!

Before this turns into a Sunday Studs post, yes Chris Messina is a Sunday Stud, I could not get that Bruschetta out of my head.
I've never had authentic Bruschetta. I made some the other day and I can still say that I've never had authentic Bruschetta.
I cheated and it semi-worked. Filled my craving, easy to ~~make~~ fake. I'm unabashedly ashamed to share this photo. It was good and bad at the same time. Fresh tomato, balsamic, Italian dressing (I know, I know!) salt and pepper. Broiled bread with butter, garlic and mozzarella cheese.

Embarrassingly delicious, not at all authentic. Julia Child would be ashamed.

First Day of School 2010

trysha@ymail.com (Trysha) — Mon, 16 Aug 2010 18:51:00 +0000

When did they get so big?

Wedding: Two Months

trysha@ymail.com (Trysha) — Tue, 10 Aug 2010 17:20:00 +0000

I'm shooting my first wedding in two months and if I can be frankly honest (because this is an honest space) I feel like throwing up every time I think about it.

I may have also cried in my pillow...and the shower.

My dear husband, who is taking the roll of stork/cheerleader, calms me and tells me that I am ready.

"Lisa chose YOU. She liked the engagement photos. SHE wants YOU there."

I blubber on about how I don't have the right lenses or speedlight. I have no Pocket Wizards or off camera set-up at all. My camera could use an upgrade. Oh and there's that pesky issue of a business license I haven't taken care of.

And then all the insecurities of shooting the wedding snowballs and it turns into a full-on meltdown of how I don't have the right shoes, clothes or hair. It's like I'm in the 7th grade again.

He pats my head, makes me coffee and lets me show him for the umpteenth time which lenses and speedlights I want, what camera body to upgrade to. He promises a pedicure, haircut and highlight before the wedding.

Lisa, I pray I don't screw this up; but if I do at least my hair will look good.

Hand me a Helmet

trysha@ymail.com (Trysha) — Mon, 02 Aug 2010 06:17:00 +0000

The other night I was watching "UP" with the kids for the who-knows-how-many time. MedicDad and I had kinda had a falling out that morning and I was still a little hot-under-the-collar about it.

After the movie the kids flipped over to the DVD extras and the short films. While watching "Partly Cloudy," a story of a gray cloud and his delivery stork, I realized that MedicDad is the cloud and I'm the stork...and vice versa.

That cloud throws baby alligators, porcupines, sharks and eels at that stork and the stork takes a lickin' and keeps on.

No matter what MedicDad throws at me (and I at him) I want to continue to be his cheerleader, pushing him and encouraging him. I want to be his stork.

(If you haven't watched "Partly Cloudy" the post title will make no sense. Sorry 'bout that)

Hatch Green Chile-A short how-to

trysha@ymail.com (Trysha) — Sun, 01 Aug 2010 17:45:00 +0000

(originally posted at that blog we do not speak of 9.03.09)
My mom and I took a drive to Hatch on Saturday morning. Green Chile capital of the World. If it doesn't come from Hatch, it's not authentic. Sure you can get your chile grown in Socorro, Las Cruces or Deming...but it's not the same. Trust me.

The chile is picked and put into large burlap bags. My favorite place to buy chile is from Valverde Farms. Medic Dad is partial to the "XXX" type of chile.

Roasted to perfection! After it's roasted it's placed in plastic bags. The plastic traps the steam and helps the skin soften from the flesh of the chile. It keeps it from sticking and makes it easier to peel later.

When you buy chile you want large chile. I feel like I'm getting ripped off if I get home and I have jalapeno sized pods. Size matters.

Bag it and freeze it. Green chile freezes well. I keep the skins on; I peel and clean them when I use them.

What do you do with Hatch Green Chile? Anything. It's a main ingredient; it's a topping; it's a condiment. Anything you would put a tomato on, add a chile. Anything you would put a jalapeno in, add a chile. Here I've chopped it up.

At this point MedicDad had gotten home from work. He'd been gone for a week. He was hankering for some home cooked goodness. Plus the whole house smelled like roasted chile. This is breakfast (for lunch). Eggs, tortilla and sausage cooked with green chile. He had two servings.

This was my lunch. A turkey and provolone sandwich on a whole wheat hoagie with chile strips. Toasted and delicious.

After the breakfast for lunch and the sandwich for lunch MedicDad had some sleep to catch up on. He slept from 4 pm on Saturday afternoon until 9:30 Sunday morning. Repeat eggs, tortilla and green chile sausage bowl; repeat turkey provolone sandwich. Sunday night dinner was nachos. Beans, ground beef, chopped green chile, cheese and tomatoes. YUM!!

I also made a huge batch of green chile stew. It's even better the next day. Take the cheapest, toughest cut of meat (also often the inexpensive cut, too) put in half an onion, 3 cloves of garlic, 2 carrots and green chile to taste. I use 4 chilies. Soften the onion, garlic and carrots. Cube the meat to small bite-sized pieces. I like it small enough so I can fit a lot on my spoon. Brown the meat, add one small can of chicken broth. Yes, chicken broth with the beef. Trust me. Only one can, then top off with water. Cover, boil for an hour and a half. Add your veggies...corn and squash. (I was all out of squash and I use frozen corn.) Delicious.

I still have so many plans with my frozen chilies...enchiladas, rellenos stuffed with cheese, rellenos stuffed with breakfast...breakfast casseroles...I've got about 40 pounds in the freezer to ration out until next August.

Sunday Studs

trysha@ymail.com (Trysha) — Sun, 01 Aug 2010 17:33:00 +0000

Joseph Gordon-Levitt

I'm not sure what it is about him...the quirkyness or the puppy-dog eyes, but he's a cutie. He gets a spot on the Sunday Studs list.

Farmers Market Fruit

trysha@ymail.com (Trysha) — Sat, 31 Jul 2010 04:14:00 +0000

Those were the best grapes I ever had. The skin wasn't bitter and they actually burst when you bit them.

The peaches...oh the peaches. Those are peaches for eating, not for baking or even serving with yogurt.

I don't even like cantaloupe. It was so good.

Not pictured was a hugh jass watermelon. We've been eating it with breakfast, lunch and dinner. I blended some up and made frozen watermelon popsicles.

...and that's just the fruit. Don't even get me started on the veggies.

Mama Henderson

trysha@ymail.com (Trysha) — Fri, 23 Jul 2010 18:32:00 +0000

For 12 years she was my Mama, too.

Mama Henderson passed away on Sunday. She finished her radiation treatments but the tumor in her lung proved to be tougher than her body. I don't have very many more words (oh, who am I kidding. I have a ton of words but nothing is coherent right now.) I'm writing this while bossing kids around to brush teeth and put on shoes as we're almost out the door to her memorial. I'll post more when I can put together a cohesive thought.

Off My Chest

trysha@ymail.com (Trysha) — Thu, 15 Jul 2010 01:56:00 +0000

I have a couple of things I need to get off my chest
1. Team Jacob

2. Team Victoria (old Victoria, not the new one)

3. I like Lady Gaga. There I said it. I sing along in the car...loudly.
4. Despite my opinions on Twilight teams, Harry Potter. All the way.

Glad I was able to share all that.
PS. Team Aniston 4 life.

trysha@ymail.com (Trysha) — Wed, 07 Jul 2010 05:41:00 +0000

I don't particularly like traveling. I don't like to leave my house. Occasionally MedicDad and I get the rare chance to get out of town together...alone.
Wanna know the best part?
Picking up the kidz and going to bed knowing they're tucked in amd we're all back under one roof.

Babies and Pasta Salad

trysha@ymail.com (Trysha) — Mon, 05 Jul 2010 04:58:00 +0000

Hope your Fourth of July was filled with pink lemonade, babies and lots of pasta salad. (which, by the way, was divine. As soon as I swindle the recipe out of my aunt I'll pass on to you.)

Sunday Studs

trysha@ymail.com (Trysha) — Sun, 04 Jul 2010 17:35:00 +0000

Eric Bana

I could Google images of him all day. Really really. He's so easy on the eyes. He seems like such a refined gentleman. Black Hawk Down, Finding Nemo (he was the voice of one of the sharks), Troy. All movies we own that I can suggest we watch while inconspicuously oogling him.

New screensaver? Yes. The smolder, do you feel it? You can't deny it. You are being smoldered by this picture right now and you don't even know it. Dashing.

I Make The Best Ribs, No Lie -Pork Rib and Dry Rub Recipe

trysha@ymail.com (Trysha) — Sat, 03 Jul 2010 23:35:00 +0000

**Warning-This post has pictures of raw meat. Just a polite warning. I'll post the dry rub first, it makes a delicious crust on tofu and a great mix-in seasoning for veggie burgers.

I have a lot of family coming into to town this weekend; both my sisters and their families plus a few strays/stragglers. I think there's close to about 15 people at my Mom's house this weekend. We kicked off yesterday evening with Brisket, beans and rice. My mom called in a panic at 8:15 that she forgot to put the brisket in the oven. I told her to stop by Sam's Club (which is convienently located between her office and my house) and pick one up and I'll cook it for her. I had a 12 lb brisket (recipe to come) beans (recipe to come, since I made the claim that I make better beans than The Pioneer Woman. One can't just go and say things like that and not back them up) and rice. I thought I had made more than enough food but all that was left was a small piece of fat that my mom's dogs fought over.

I then biffed it walking out the door over said dog. Yup, I ate it hard. My elbows are scratched up, knees bruised and my right shoulder hurts. Damn dog.

Today I'll be contributing ribs. It's basically meatfest at my moms this evening. Burgers, hot-dogs, steak kabobs and my ribs.

I'm probably posting this too late today for you to enjoy these tonight, but they'd be great along a side of fireworks.

First up: Dry Rub
I use this as an all-purpose seasoning/dry rub. Over chicken, steak and pork ribs.

Equal parts: course salt, black pepper, chili powder, garlic salt, ground coriander, onion salt, smoked paprika, cumin

Done. I don't double the salt since there's salt in the garlic salt and onion salt.

Ribs

I start with a 3-4 lb slab of pork baby back ribs. I use pork because they have more meat than beef ribs. And they don't have to be baby back, although those are my favorite. We use what ever is on sale. Every other week Albertson's has pork ribs on sale buy 1 get 2 free. 2 FREE! Can't beat that at all.

I don't have a picture of this but on the back side of the ribs is a membrane. You want to pull that off. It's like a fine tissue along the back, using a spoon helps lift and then you just pull. It would be hard to get that off while taking photos.

I put a little oil under the ribs so they don't stick to the baking sheet and a little on top of the ribs to help the seasoning stick. Then I put my All Purpose/Dry Rub seasoning on the top of the ribs.

Rub it all in. I don't season the back so the ribs don't get over-seasoned.

Tent the ribs with foil, leaving one side open. Bake at 350 for 2 1/2 hours.

Remove the foil and up the temp to 425 and bake an additional 20 minutes. If you had your grill on, this is the point that I would throw these on the grill and finish them. This is where the ribs develop a nice crust.
Viola!

Ribs:

3-4 lb Pork ribs
All-purpose seasoning

Oven to 350.
Remove membrane on back of ribs
Lightly oil baking sheet and top of ribs
Rub all-purpose seasoning on ribs
Bake for 2 1/2 hours, tented with foil
Remove foil and turn oven up to 425.
Bake additional 20-25 minutes

trysha@ymail.com (Trysha) — Thu, 01 Jul 2010 05:21:00 +0000

In love sound bite Elf sound bites

"I'm in love, I'm in love. And I don't care who knows it." (hopefully that little sound bite works. It creates the full effect)

I'm about to get sappy. Real sappy. Now believe it or not, I love love. There I said it and I'm not taking it back. I get emotional when I read stories about how people met or when I see a photo of two people absolutely smitten with each other. It's true. I tear up at least once when I look at photos from Ashley, Emily, Colleen, Jasmine, Jessica, Promise, Ben...What? I don't have a photographer addiction.

I'm not sure when this change took place. I'm not a romantic person. I still scoff at overly girly, silly romantic comedies (coughLeapYearcough). I've never read a Nicholas Sparks book and I dislike glitter. But deep down, there's something that pulls at my heart strings. I wept through Toy Story 3, the love Andy had for Buzz and Woody and the affection Woody still had for Andy after all those years. Sob.

MedicDad asked me the other day about this possible route I'm starting into photography. "Why food?" Well duh, I love food. Food is delicious and art. It's an act of love to prepare food and nourish the ones you love. "Why weddings?" Have you looked at wedding photos lately? I think EVERY Bride looks beautiful on her wedding day and EVERY Groom is handsome. Surrounded by people who love them or even a small ceremony with only two witnesses, there's a "wedding glow" that can't be denied.

Tastes Like Summer-Matcha Mint Ice Cream Recipe

trysha@ymail.com (Trysha) — Mon, 28 Jun 2010 15:39:00 +0000

Last week I posted a recipe for Basic Vanilla Ice Cream and I wrote a little about how I think as soon as you have a basic recipe you can use that to build upon.

I say these things and sometimes I don't even know what I'm talking about. In theory it should work. Thankfully this one did.

It's minty up front and then the matcha comes through and it's fantastic.

Matcha Mint Ice Cream

Milk, 1/4 cup sugar, 1 egg, 1 yolk

Sugar and milk on medium heat

Heat until almost boiling. Temper eggs. This is my favorite part because I know how to do this without heating the eggs to the point of scrambling. And I like the color.

Tempered egg to the warm milk/sugar. Make sure to stir while you add. You can pause to take a quick picture, but then get back to stirring.

Stir while it thickens....

and coats the back of the spoon like so.

Transfer to container and place in the refrigerator for 4 hours. Unless you're in a hurry. I don't rush ice cream. If everything is not completely cooled down it doesn't work. Trust me.

Now here's where we start to change things up. Mint extract and Matcha powder. And yes, that's how much this little bag cost me. Ouch.

1 cup of heavy cream, 3 teaspoons of Matcha.

Stir it up. It will be lumpy. Not everything will be smooth. It will all work out. Trust me.

Pretend that here there is a photo of the custard base of eggs, milk and sugar and the cream matcha base all mixed up. I forgot. Kids started screaming and fighting and dogs were barking. These things happen.

Put in mixed custard and cream into your ~~cheap~~ ice cream maker that has been in the freezer up until this point. The canister must be frozen. Not chilled, not cool. FROZEN. Or it will not work. Trust me.
At this point while it's mixing in the machine, add 1/4 teaspoon mint extract. That's all. No more than that. You can add less. It will work.

After 20-40 minutes it will be light and creamy and resemble soft serve. If you have more will power than my husband, kids and I, you will transfer this to a container and freeze it. I was lucky to get this photo before everyone dug straight in with their spoons.

I've made this ice cream 3 times this week. I'm one batch away from being out of Matcha powder.

Matcha Mint Ice Cream
1 cup Whole Milk
1/4 cup Sugar
pinch of Salt
1 Egg
1 Yolk
1 cup Cream
3 teaspoons Matcha Green Tea Powder
1/4 teaspoon Mint Extract

Add sugar, salt and milk to a saucepan. Warm over medium heat, while stirring, until almost boiling. Reduce to low heat.

Beat one egg and one yolk. Gradually add 1/2 cup of warm milk mixture to temper the beaten egg.

Add egg to hot mixture. Cook over low, stirring continuously until slightly thickened. This should take between 3-5 minutes.

Refrigerate for 4 hours.

Combine 1 cup cream with 3 teaspoons Matcha powder. Stir to combine. It will not be smooth. Some lumps are okay.

Add cream/matcha mixture to the milk/egg until combined. Pour into the ice cream canister and start. While ice cream is churning, add mint extract. Churn for 20-40 minutes until mix resembles soft serve. (It is very important all mixes and canister are veeeerrrrryyyy cold.)

Serve soft-serve style or transfer to container and freeze for 4 hours.

Sunday Studs

trysha@ymail.com (Trysha) — Sun, 27 Jun 2010 17:45:00 +0000

Whoo. I apologize for the studly hiatus. It's not that I've had a shortage of nominees, oh no. All excuses aside, lets go.

Sam Worthington

Avatar hottie? eh. Clash of the Titans hottie? YES. Maybe it's all the leather straps and shin guards and the wrist guards and stuff...or maybe it's just his rippling biceps and face. Must be the biceps and face. Because when you take away all the stuff you are still left with one smokin' hot specimen of a man.

And that accent? Yes.

Things I Like Today

trysha@ymail.com (Trysha) — Sat, 26 Jun 2010 04:27:00 +0000

This news!

Check out the simple ice cream recipe that Jesse left in the comment on this post. Yes, the lone single comment. It's not hard to find.;)

New mascara.

My old mascara.

New make-up that's not really make-up but is ah-mazing.

I really like StyleLush because they don't promote the most expensive products out there. They promote what they like and use on a daily basis. Amen to practicality.

And:

Nutty Buddy's before dinner.

I like her

trysha@ymail.com (Trysha) — Fri, 25 Jun 2010 03:21:00 +0000

I know this is old but I just like her.

Cole and Lisa-Engaged

trysha@ymail.com (Trysha) — Wed, 23 Jun 2010 17:15:00 +0000

Lisa's been part of the family since...forever. I swear she and Cole have been together since the beginning of time.

Cole and I go way back...waaayyy back. To the night he was born. He's my cousin and he's lucky. Pretty soon he's about to have Lisa as his wedded wife and they have two darn cute kids. Don't take just my word for it. See for yourself:

Lisa asked me about photographing the wedding and I freaked out. Not in a jump-up-and-down freak out but as in an all-out break down. Who, me? Are you sure? You mean me? How many margaritas have you had?

She was serious.

I offered to do a family/engagement session with them to see if she would even like what I could do. No attachments, no obligations. If you don't like them, okay. I'm not charging you any money and maybe there's one or two photos that you might like. If you do like them, maybe there's one or two photos that you might like and lets go from there. I sent her over five photos that were unedited, untouched and she knew.

Right away she asked me to photograph the wedding.

I'm in shock. Becuase how many do-overs do you get on your wedding? Exactly. So the pressure is on to not f* this up.

I'm looking for any tips, thoughts and prayers from above that you have to make this work. There are several things I would have done differently when we did the engagement/family session. More poses, more shots, more angles. I know that now.

So please, any feedback.
I'm off to read my camera manual.
Just kidding.
Sorta.
:)

First Day of Summer-Basic Vanilla Ice Cream Recipe

trysha@ymail.com (Trysha) — Tue, 22 Jun 2010 17:34:00 +0000

I've officially declared this summer the Summer-of-Ice-Cream. I've stocked our freezers full of ice cream sandwiches (my favorite), fudge bars (again...my favorite), chocolate ice cream, Nutty Buddy cones and all things of ice creamy-confections.

Last summer I perfected the basics of at-home ice cream making. I bought a simple ice cream maker (probably for less than $40. I can't remember exactly how much I paid for it but I'm cheap so it had to have been less than that.)

Like all good recipes, I think if you start simple at the beginning, you can build on it and make it something new and different each time. Get a basic, easy base recipe and swap ingredients. This is my go-to basic ice cream recipe.

(originally posted at that other blog we do not mention 8.21.09)Basic Vanilla Ice Cream

Sugar, Whole Milk, One Egg plus One Yolk.

Add the sugar to the milk over medium heat. You put the lime in the coconut...just kidding. No limes and coconuts, yet.

Warm the mixture until just boiling. Add 1/2 cup to the beaten eggs to temper the eggs. Have you ever noticed how lovely the color of beaten eggs are? I absolutely adore that soft yellow color.

Add the tempered eggs to the milk and admire the yellow and white swirl. I honestly took this picture just because I liked the colors swirled together.

Stir the mixture over medium-low heat until it thickens. How do you know when it's thickened?

When it does this. I don't bother straining it. The lumps are not enough to be worrisome. If I had lumps resembling scrambled eggs I might change my mind.

Chill for 4 hours...plus 15 minutes in the freezer. You must put it in the freezer. Then turn clockwise 4 times and cluck like a chicken.

Get yourself a little helper and put him to the left. He must be on the left-hand side or else your ice cream will not firm up. Yes, a right-sided helper will yield runny ice cream. This is not a scientific fact.

Add a little more than a splash of Buttermilk to a little under a full cup of whipping cream. Real specific, aren't I? Swirl in a little vanilla extract.

Put everything in the freezer. Your ice cream canister should already be in there. I wrapped mine in a plastic bag to help prevent freezer burn per the instructions that came with my machine. I also put the custard base in the freezer to make sure it's cold. Fifteen minutes should do.

Mix custard base and whipped cream/buttermilk blend quickly. Don't let it lose its chill.

Push your kid out of the way. If you have enlisted a helper you may have to push him back to get his nose out of the way. Pour mix into your maker and let it run.

After 20-40 minutes it should look like this:

Resist the urge to sample and sample again and again and again.... Freeze it, Scoop it and Enjoy!

Basic Vanilla Ice Cream

1/4 Cup Sugar
Pinch of Salt
1 Cup Whole Milk
1 Whole Egg
1 Egg Yolk
1 Scant Cup Whipping Cream
1/8 Cup Buttermilk
2 Tsp Vanilla Extract

Add sugar, salt and milk to a saucepan. Warm over medium heat until almost boiling. Reduce to low heat.

Beat one egg and one yolk. Gradually add 1/2 cup of warm milk mixture to temper the beaten egg.

Add egg to hot mixture. Cook over low, stirring continuously until slightly thickened. This should take between 3-5 minutes.

Refrigerate for 4 hours.

Combine whipping cream, buttermilk and vanilla. Whisk until combined. Freeze for 15 minutess

Add cream/buttermilk/vanilla mixture to the milk/egg until combined. Pour into the ice cream canister and churn for 20-40 minutes until mix resembles soft serve. (It is very important all mixes and canister are veeeerrrrryyyy cold.)

Serve as soft serve or transfer to a freezable container and freeze for 4 hours to harden.

I have a short story for you

trysha@ymail.com (Trysha) — Mon, 21 Jun 2010 19:33:00 +0000

She's seen all the classics

She knows every line

Breakfast Club, Pretty in Pink

Even Saint Elmo's Fire

She rocked out to Wham

Not a big Limp Bizkit Fan

Thought she'd get a hand

On a member of Duran Duran

Where’s the mini-skirt made of snake skin

And who’s the other guy that's singing in Van Halen

When did reality become T.V.

What ever happened to sitcoms, game shows
on the radio

Bruce Springstein, Madonna

Way before Nirvana

There was U2 and Blondie

And music still on MTV

Her two kids in high school

There tell her that she's uncool

Cuz she's still preoccupied

With 19, 19, 1985

(I found this little tin in my mom's spice cabinet a couple of weeks ago. I moved out in 1999, so this little tin has lived with my mom than I have. It's older than my cousin getting married in October and all 4 of his younger siblings, obviously it's been around longer than my kids. It's witnessed the Berlin Wall, 9/11 and lasted longer than most Hollywood marriages. I posted it on flickr and my mom is officially pissed at me. I just couldn't help it.)

It's Summer and it's HOT

trysha@ymail.com (Trysha) — Mon, 14 Jun 2010 23:25:00 +0000

It is hot. Everyday I fill our pink lemonade pitcher twice. Our day begins in the pool, movies in the afternoon when the sun is at its highest, grilling and ice cream at night.

Sleep, wake up, repeat.

Dug follows the same routine. He has his own...private pool.

The computer is finally repaired. We had two of those awful Tro-jan viruses. TWO! I'll be getting caught up. Including my decision to cook my way through Mark Bittman's "How to Cook Everything: Vegetarian." Yup, the whole thing. I'm not putting a time limit on myself to get through it and it's certainly not a "Julie/Julia" situation. I just was marking recipes to try and realized I was marking every single one. It's all good. I even got Mark Bittman's blessing. :)

From Twitter:
bittman Good luck! Please report. mb

3:32 PM May 14th

I don't know how to do that cool single tweet screenshot everyone else does.

Triple M-May Movie Madness

trysha@ymail.com (Trysha) — Mon, 31 May 2010 23:15:00 +0000

Say that five times fast! Our neighborhood Hollywood Video is closing. I guess its finally time to look into getting back into Netflix.

Capitalism: Michael Moore.

The Answer Man

Notorious:

Meet the Parents:

Couples Retreat:

Meet the Fockers:

It's Complicated:

My Cousin Vinny:

30 Rock-Season 1:

CSI Miami-Season 3, Season 4, Season 5, Season 7

Cold Souls:

The Box:

Leap Year:

Everybody's Fine:

Fun with Dick and Jane: