|Posted by Angelisa Marshall on July 10, 2012 at 11:35 PM||comments (0)|
FOR IMMEDIATE RELEASE
Rockzombee dot webs dot com Receives 2012 Phoenix Award
Phoenix Award Program Honors the Achievement
LOS ANGELES, CA, July 4, 2012 -- Rockzombee dot webs dot com has been selected for the 2012 Phoenix Award in the Musicians category by the Phoenix Award Program.
Each year, the Phoenix Award Program identifies companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and our community. These exceptional companies help make the Phoenix area a great place to live, work and play.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2012 Phoenix Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the Phoenix Award Program and data provided by third parties.
About Phoenix Award Program
The Phoenix Award Program is an annual awards program honoring the achievements and accomplishments of local businesses throughout the Phoenix area. Recognition is given to those companies that have shown the ability to use their best practices and implemented programs to generate competitive advantages and long-term value.
The Phoenix Award Program was established to recognize the best of local businesses in our community. Our organization works exclusively with local business owners, trade groups, professional associations and other business advertising and marketing groups. Our mission is to recognize the small business community’s contributions to the U.S. economy.
SOURCE: Phoenix Award Program
|Posted by Angelisa Marshall on January 28, 2010 at 5:58 PM||comments (0)|
STUFFED PORK CHOPS
The dissimilar leisure sabotages another antique underneath the trapped crossroad.
Wipe six thick (one inch or inch and a half) loin pork chops, and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan, and sprinkle with salt and pepper. Tuck left-over dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.
For the dressing, mix together:
1 1/2 cups soft bread crumbs
1/2 cup chopped tart apples
2 Tablespoons green pepper
1 Tablespoon chopped onion
2 Tablespoons melted butter
salt and pepper
Baked Onions with Rice
Peel six or eight onions and par-boil until almost tender, changing the water once. To one cup well seasoned medium thick cream sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.
6 or 8 onions
1 cup white sauce
3/4 cup grated American cheese
2 cups rice
1--3 1/2 to 4 lb boneless pork loin (if it isn't already tied, ask your butcher to tie the roast for you)
2 to 3 cloves of garlic, peeled and cut into thin slivers
2 Tbsps olive oil
Freshly ground, black pepper
1 Cup dry white wine, room temperature
Note: An instant-read thermometer is critical in order to get the roasting time correct
With a boning knife or similar knife with a narrow blade, make shallow incisions into the top of the pork loin every inch and a half, sliding a sliver of garlic down the side of the knife into each incision.
Rub the pork loin with olive oil, then season the roast with kosher salt and lots of fresh ground pepper.
Let roast sit at room temperature( 68 degrees F.) for about an hour
Prior to roasting, preheat oven to 400 degrees F. When the oven is ready, place the pork roast in a roasting pan and pour approximately 1/4 cup of white wine into the pan, but not over the pork.
Place the pan in the oven and reduce heat to 375 degrees. Cook for 30 minutes; then add another 1/4 cup of wine to pan and continue cooking for approximately 30 minutes more. Continue to add white wine to the roasting pan as needed to prevent the pan from scorching. A scorched pan can add undesirable aromas to the pork. Check the roast 5 minutes before your timer is set to go off to insure you are not over cooking the pork. With an instant-read thermometer it is best to remove the pork from the oven in order to take the temperature. Note: I cook my pork until it reaches a temperature of 145 degrees F. Check the temperature by inserting a thermometer in the thickest part of the roast about half way through the thickest part of the roast. If the roast needs to continue cooking, lower heat to 325 degrees and cook one minute for each degree F. you will need to reach 145 degrees F.
Once the roast temperature reaches 145 degrees F. remove it from the oven and allow it to set, covered with aluminum foil, for 15 minutes prior to slicing to give the juices time to redistribute in the roast. The temperature of the roast will continue to rise reaching a temperature around 155 degrees F. This may be too pink for some people but it is thoroughly cooked and keeps the pork juicy.
If your roast is uneven in thickness. Check the thinner portions, if they have reached temperature before the thickest part you can drape aluminum foil over the thin parts to slow down there cooking while the thick part continues to cook.
Best served with roasted garlic and charred, crusty Italian bread and fresh spinach sautéed in olive oil with lots of fresh garlic, pepper, and oregano.
Guaranteed to keep the vampires away.
|Posted by Angelisa Marshall on December 30, 2009 at 2:13 PM||comments (0)|
Tell us how long you think you will be applying your trade? Til death, or just until you're to old to hear the beat?
|Posted by Angelisa Marshall on December 28, 2009 at 6:16 PM||comments (0)|
Through fifty years, rock has gone frrom sho wop, to screaching, screaming, sexual nonsense and whatever else makes mom and dad nuts. All kids ever want to do is express themselves and rock is their way of doing that. Now some would say it has caused suicidal thoughts, murderous thoughts, sadism and other forbidden activity. I don't agree totally but Marlyn Manson and other gory rockers make the doubters cases seem genuine. But really, if it were that danmed bad, no one but satanic freaks would buy it, and sing it, and last I checked, not a lot of rockers are satanic freaks...futhermore, the only people rock music really hurts are the rockers themselves with their drugs, sex and ulgly behavior. Thank God there are some rockers with their heads on straight.