BIGGER BOOTY...BETTER HEALTH..... WHAT??????

When did this happen??? When did having a big ass become not only
a great feature, but also a good health predictor? When did FAT BOTTOM
GIRLS become de rigeur? (no offense Queen) I guess it all started with the
Kardashian...and the lyrics of lots of rap songs. I remember my daughter
used to ask me to rap " shawty had them apple bottom jeans...with the fur.....
." by T Pain  much to the delight of her friends. Even weirder that I actually
knew the words .

Now, having  "junk in the trunk" gets an even bigger plus. Oxford University has
found that it's better to have fat on your ass than on your stomach. That's right.
Apparently the boost of a big booty is that the fat back there or "gluteofemoral" fat
actually helps as a buffer in mopping up other fat and breaks down more slowly.
All of this reported in the International Journal of Obesity.

Well you know the Karfashian girls are donning their thongs and laughing out
loud. And for the rest of us ...well sometimes gravity shifts and sometimes it
doesn't. So rejoice if you are one of the ones who has to say "does my butt look
big in this?"........ and start twerking ,baby if it doesn't.

A link that focuses on butt building.
http://www.fitnessrxwomen.com/life-health/jaime-baird/booty-building-part-2http://www.fitnessrxwomen.com/life-health/jaime-baird/booty-building-part-2

CASTING FRIDAY....LOOKING FOR FAMILIES LEAVING CITY FOR SIMPLE LIFE!!!

You've heard it all before.. He likes the country and she adores city
life. Fresh air....Time Square. Very Green Acres. But we all know that
good themes just freshen up and come back out again. Sure, we can
loose  Zsa Zsa , but we still embrace the city mouse, country mouse
idea.

A telly docu-series is looking for these families who want to ditch city
life and the rat race to get back to the simple life. This major cable
network islookingf or strong , smart women who can lead their families
into a whole new way of life.

Tell your story, and you might end up with a whole new career as you trade
your morning commute for a whole new agenda in the country.

Send your name, contact phone and location as well as some reasons why your
family and their plans to simplify your life are  worth consideration. Send to:
BigDreamCasting@gmail.com

HONEY PIE!!!!

I don't know about you but pie is not the first sweet its-not-good-for-you-butit-tastes-like- heaven sweet treat that comes to mind. But think about it. It's the staple of your childhood memories.
And seriously, pie right out of the oven is something to behold. We've done the cookies, the whoopie
pies  and the cupcakes and even the cronuts (haven't tasted that one yet)  so it was inevitable that the pie (hopefully not the hunble variety) is our next foodie trend.

We have the Pie Junkies in our hometown.....but this recipe is from a Brooklyn. Enjoy!!! 


Salty Honey Pie
Serves eight to ten
For the 9-inch double crust
Ingredients
1¼ c. unbleached all-purpose flour
½ tsp. kosher salt
1½ tsp. granulated sugar
¼ lb. (1 stick) cold, unsalted butter, cut into ½-inch pieces
½ c. ice water
2 tbsp. cider vinegar
½ c. ice
1. Stir the flour, salt, and sugar in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
3. Combine the water, cider vinegar, and ice in a bowl or large measuring cup.
4. Sprinkle 2 tbsp. of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
5. Add more of the ice water mixture, 1 to 2 tbsp. at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
6. Squeeze and pinch with your fingertips to bring the dough together, sprinkling dry bits with small drops of the ice water mixture, if necessary, to combine. Shape dough into a flat disc.
7. Flour a flat surface, then roll out dough into a 12- to 13-inch circle. Carefully place dough in 9-inch pie pan, trim hanging edges, and crimp. Wrap pan in plastic and refrigerate for at least 1 hour, preferably overnight, to give crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.)
For the filling
Ingredients
¼ lb. (1 stick) unsalted butter, melted
¾ c. granulated sugar
1 tbsp. white cornmeal
½ tsp. kosher salt
1 tsp. vanilla paste (Nielsen-Massey makes a readily available one)
¾ c. honey
3 lg. eggs
½ c. heavy cream
2 tsp. white vinegar
1 to 2 tsp. flake sea salt, for finishing
1. Have ready the frozen or refrigerated pastry-lined 9-inch pie pan.
2. Position a rack in the center of the oven and preheat the oven to 375°.
3. In a medium bowl, stir the melted butter, sugar, cornmeal, salt, and vanilla paste.
4. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.
5. Remove the pie shell from the refrigerator or freezer, place on a rimmed baking sheet, and strain the filling through a fine-mesh sieve directly into the pie shell (or strain it into a separate bowl and then pour it into the shell).
6. Bake on the middle rack of the oven for 45-50 minutes, rotating 180 degrees when the edges start to set, 30-35 minutes through baking.
7. The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top.
8. Allow to cool completely on a wire rack, 2-3 hours.
9. Sprinkle with flaky sea salt.
10. Reheat or serve at room temperature. (The pie will keep for 4 days in the refrigerator or at room temperature for 2 days.)
The Four & Twenty Blackbirds Pie Book is available at amazon.com, $19. Too lazy to bake? Taste the real thing at Four & Twenty Blackbirds, 439 Third Avenue, at 8th Street, Gowanus (718-499-2917 or birdsblack.com).birdsblack.com