President Obama’s January 20th State of the Union Address was everywhere on the Twittersphere. From the beginning of the president’s address through the conclusion of Senator Joni Ernst’s official Republican response, more than 2.6 million Tweets sent were related to the State of the Union (#SOTU).
According to Twiiter, moments that ignited the most conversation during the State of the Union Address, measured in Tweets per minute were:
1. “I have no more campaigns to run. I know because I’ve won both of them.” -President Obama
2. The conclusion of President Obama’s speech
3. President Obama outlining college proposals
And these were the most-Tweeted about topics during the live telecast:
And here’s what some members of congress had to say. (For more responses go to https://twitter.com/gov/timelines/557704727572795393)
— Senator Rand Paul (@SenRandPaul) January 21, 2015
— Nancy Pelosi (@NancyPelosi) January 21, 2015
— Rep. Steve Womack (@rep_stevewomack) January 21, 2015
We've laid a new foundation. A brighter future is ours to write. Let's begin this new chapter together, let's start the work right now."
— Brendan Boyle (@RepBrendanBoyle) January 21, 2015
— Rep. Chris Collins (@RepChrisCollins) January 21, 2015
— Congressman Nadler (@RepJerryNadler) January 21, 2015
Nothing is ever free, Mr President. Someone must pay. How much more money will our children owe for programs they have not received? #SOTU
— Rep. Mia Love (@RepMiaLove) January 21, 2015
— Diane Black (@RepDianeBlack) January 21, 2015
Sen. Murray on #SOTU: agenda that puts middle class jobs first and would offer opportunities to all families, not just the wealthiest few
— Senator Patty Murray (@PattyMurray) January 21, 2015
— Mark DeSaulnier (@RepDeSaulnier) January 21, 2015
— Rep. Tim Murphy (@RepTimMurphy) January 21, 2015
And look at these noteworthy tweets:
— Madeleine Albright (@madeleine) January 21, 2015
— Michael Kors (@MichaelKors) January 21, 2015
— White House Live (@WHLive) January 21, 2015
— Hillary Clinton (@HillaryClinton) January 21, 2015
— kerry washington (@kerrywashington) January 20, 2015
— Barack Obama (@BarackObama) January 21, 2015
Let's go. pic.twitter.com/G7wWN15opl
— Barack Obama (@BarackObama) January 21, 2015
— The White House (@WhiteHouse) January 21, 2015
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If you were ever described as “husky” as a child, you can finally take that as a compliment instead of a euphemism. These husky puppies are nothin’ but amazing. Unfortunately for me, it’s going to take more than cute huskies to make up for my childhood–I’m going to need a whole bunch of cute animals dressed up in turtle necks, flannel shirts, and corduroy pants playing Magic: The Gathering to ease my pain.
Click here to see the Daily Cute’s MLK, Jr. Day post and check back every weekday for a new post!View the original at Parade or follow us on Twitter, Facebook or Google+
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Dan Jeska in Somerset, Wisconsin, writes:
As a child, when someone told me to tighten a milk jug cap by turning it toward my right; it confused me. To me, turning a cap, dial, or screw, is turning it infinitely both left and right at the same time, relative to which part of the circle you are looking at. While the top is moving toward your right, the bottom is moving to your left. “Left-loosen” and “right-tighten” was lost on me until I started visualizing an indicator on the top of the circle. My wife says it is not natural to think of it in this way. I am crazy thinking right and left with respect to turning a cap is inaccurate?
When one extends a hand (either the right or left hand, and regardless of whether one is right- or left-handed) to take an action, the top of the hand (with the fingers) can move freely while the bottom of the hand (connected to the wrist) cannot. So turning “to the right” refers more to the hand motion than to the item being turned, and that’s the reason it’s natural to think of it this way. One grasps the object and turns one’s hand to the right. Yet I can see that if you somehow got focused on the object being turned, you could get all twisted up thinking about this!
By Alison Ladman, The Associated Press
Whether or not you like avocados, you really have to admire the way their marketers have totally owned the Super Bowl.
For no particular reason other than force of will, avocados — and the guacamole they produce — are indelibly linked with this major American sporting event. A Super Bowl party without guacamole — and its trusty sidekick chicken wings — in many circles is considered downright unpatriotic.
So to help you better embrace the official fruit of the Super Bowl, we came up with 10 creative ways to make a better guacamole. We suggest starting with our basic recipe — which is pretty darn good just as is — then adding in whichever combination of flavors best gets you in the mood for the big game.
Start to finish: 10 minutes
Juice of 1/2 lime
1 teaspoon ground cumin
1/2 cup diced tomato
2 tablespoons chopped fresh cilantro
1/4 cup diced red onion
Kosher salt and ground black pepper
Hot sauce, to taste
Slice the avocados in half lengthwise around the pits. Twist to separate the halves and remove the pits. Spoon the flesh into a medium bowl. Use a fork to mash the avocado until as chunky or smooth as you prefer. Stir in the lime juice, cumin, tomato, cilantro and red onion. Season with salt, pepper and hot sauce. Serve immediately.
Nutrition information per serving: 90 calories; 70 calories from fat (78 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 4 g fiber; 1 g sugar; 1 g protein; 80 mg sodium.
10 FRESH IDEAS FOR GUACAMOLE
— Fast and dirty: In place of the tomato, cilantro and red onion, stir in 1/2 cup of your favorite jarred salsa, 1 tablespoon olive brine, and 2 tablespoons chopped green olives.
— Mango-balsamic: In place of the tomato, stir in the diced flesh of 1 mango. Use scallions in place of the red onion and 1 tablespoon balsamic vinegar in place of the lime juice.
— Chipotle-corn: Stir in 1 minced chipotle and 1 tablespoon adobo sauce from a can of chipotles in adobo. Add 1/2 cup corn kernels.
— Tzatziki: Use 1 cup finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced cloves garlic.
— Roasted garlic and poblano: Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 F. Roast a poblano pepper under the broiler, turning frequently, until the skin chars. Carefully remove the charred skin from the pepper, then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.
— Minted cotija: Follow the basic method for guacamole, but use 2 avocados, the lime juice, 3 tablespoons chopped fresh mint, and 2/3 cup crumbled cotija cheese. Season with salt and black pepper.
— Maple-bacon: Follow the basic method for guacamole, but use 3 avocados, 2 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 2 chopped scallions, and 1/2 cup chopped cooked bacon. Season heavily with black pepper.
— Ginger-hoisin: Add 2 tablespoons grated fresh ginger and 2 tablespoons hoisin sauce.
— Citrus tabbouleh: Replace the tomato and onion with 3/4 cup purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange.
— Shrimp scampi: Use lemon juice in place of the lime juice and basil in place of the cilantro. Omit the cumin, tomato and onion. Stir in 1 cup chopped cooked shrimp, 2 cloves minced garlic and 1/3 cup shredded Parmesan cheese.View the original at Parade or follow us on Twitter, Facebook or Google+
Some say you can’t re-create magic, but actor and singer Bob Anderson is proving otherwise. The entertainer, who was deemed “America’s greatest singing impressionist” by People Magazine, has recently been credited with capturing the multidimensional talent of Frank Sinatra in a unique historical musical format that promises to leave audiences with goosebumps. This month, Anderson takes to the Las Vegas stage in the one-man show Frank The Man. The Music. backed by a 23-piece orchestra directed by Vincent Falcone, Sinatra’s former musical director. With vocal accuracy and the magical touches of Hollywood’s leading makeup artist Kazu Tsuji, Anderson will hit the stage at The Palazzo, Las Vegas in true “Chairman of the Board” style. Bob Anderson recently joined me for my podcast Whine At 9 to discuss the show which opens January 23rd and his thoughts behind portraying a music legend.
“I’ve been working on this (show) for almost two and a half years,” notes Anderson who admits to being a bit nervous about taking on the role of an entertainment icon. Prior to showcasing the project, Anderson couldn’t help but worry about the implications. “What are these people going to think? And what is the press going to think about– who’s this guy who thinks he can be Frank Sinatra for an hour and a half you know– and never come out of character, and take on the look, and the persona, the personality and the voice. So it was really a daunting task and very intimidating and it’s a humble experience….I’ve been studying him my whole life but he’s an absolute master at what he did.” Anderson’s anxiety was put to rest when positive audience and press previews flooded in. “It took a lot of pressure off. Now I can go out there and relax more and just come out and then be Frank Sinatra. (I can) Step into his character and just be it.” It didn’t hurt that some of those reviews were from Sinatra’s friends and contemporaries like Jerry Lewis, Steve Lawrence, Rich Little, and Tony Bennett.
Prompted by what would have been the 100th birthday of Frank Sinatra this year, Anderson wanted to capture the essence of the singer. “When I took him on, I did not want this to be a caricature. I wanted it to be a sincere salute to the greatest singer of the 20th century and finest saloon singer of all time.” Anderson purposely omitted rat pack and Marilyn Monroe references, because he wanted the focus to be only on the music. The 3-segment show includes glimpses of Sinatra’s personal appearances, his Capital Records’ recording life, and television specials.
With Sinatra’s former conductor Vince Falcone leading the orchestra, along with the rest of the Frank The Man. The Music team, Anderson couldn’t be more excited to launch the new show. “Everything is right. The sound is right. The lighting is right. The set is right,” says the singer. Fascinatingly, Sinatra seems to have indirectly played a role in this already acclaimed production. Says Anderson,“(Before he died) Frank Sinatra gave Vince a whole bunch of his music and said, ‘Vinnie just keep the music going, that’s all’.” And that’s just they’ll be doing.
Find out more about Frank The Man. The Music. and get ticket information here.
Nancy Berk, Ph.D. is a clinical psychologist, author, comic and entertainment analyst. The host of the showbiz podcast Whine At 9, Nancy digs a little deeper as she chats with fascinating celebrities and industry insiders. Her book College Bound and Gagged: How to Help Your Kid Get into a Great College Without Losing Your Savings, Your Relationship, or Your Mind can be seen in the feature film Admission starring Tina Fey and Paul Rudd.View the original at Parade or follow us on Twitter, Facebook or Google+
By Melissa d’Arabian, The Associated Press
Anybody who has kids will appreciate this milestone. My daughter ate an entire mushroom for the first time the other day!
I had roasted it on a baking sheet alongside other veggies, knowing she would likely skip the mushroom and dig around for the carrots and beets instead. Up until the other night, she had always shied away from these earthy little morsels. But apparently now, at the ripe age of 7, she is on the mushroom bandwagon, and I am thrilled.
I love mushrooms because they are meaty and satisfying, yet an entire cup has just 15 tiny calories (and 2 grams of protein). Plus, they offer a dose of antioxidants, vitamins, minerals and dietary fiber.
But the real benefit is that the deep flavor of mushrooms will make you completely forget you are eating something healthy. Looking for a veggie that won’t leave you feeling hungry? The mushroom is your guy.
And the perfect time to forget your food is actually healthy is the tailgate party. Football season is snacking season. The only problem with game-time snacking — especially for the Super Bowl — is that we can easily get stuck in a Buffalo wing rut, which is not an excellent long-term major snacking strategy for the health-conscious.
So this weekend I couldn’t help but be inspired by Margaux’s new-found love of mushrooms. I took all the flavors of a Buffalo wing and stuffed them into a mushroom cap, then baked it. The filling and bulky mushroom slowed down my snacking enough to keep me from overdoing it on the cheesy, spicy goodness. Just in case I happen to get caught up in the game…
BUFFALO CHICKEN AND KALE STUFFED MUSHROOMS
Start to finish: 45 minutes
Makes 15 mushrooms
Two 10-ounce packages medium white button, baby bella or cremini mushrooms, stemmed
Kosher salt and ground black pepper
1 tablespoon butter
1 shallot, minced
3 cloves garlic, minced
1/2 bunch kale, stems removed, finely chopped (about 1 cup)
1 tablespoon lemon juice
3/4 cup chopped cooked chicken
8 ounces light cream cheese, softened
1/4 cup hot sauce, such as Frank’s
1/4 cup blue cheese crumbles
Olive oil cooking spray
Heat the oven to 375 F. Line a rimmed baking sheet with foil or kitchen parchment, then mist with olive oil cooking spray.
Use a damp paper towel to wipe the mushroom caps clean, then season them with salt and pepper. Set aside.
In a medium saute pan over medium heat, melt the butter. Add the shallot and garlic and saute until soft, about 3 minutes. Add the kale and saute until wilted. Add the lemon juice, cover and allow to steam for 1 to 2 minutes. Uncover, remove the pan from heat and stir in the chicken.
In a small bowl, mix together the cream cheese, hot sauce and blue cheese crumbles. Add the kale and chicken mixture to the cream cheese mixture and mix well. Spoon the cheese filling into the mushroom caps, then arrange the filled caps on the prepared baking sheet. Mist the tops lightly with olive oil cooking spray, then bake for 25 minutes, or until tops are golden and mushrooms are tender.
Nutrition information per mushroom: 80 calories; 45 calories from fat (56 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 3 g carbohydrate; 1 g fiber; 1 g sugar; 6 g protein; 250 mg sodium.
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the upcoming cookbook, “Supermarket Healthy.” www.melissadarabian.netView the original at Parade or follow us on Twitter, Facebook or Google+
By Wire News
RIO RANCHO, N.M. >> It’s that time of year again – another New Year, another New Year’s resolution. For many people, dealing with compulsive eating issues and the pressure to shed unwanted weight, the New Year can often be a stress trigger that leads to guilt, depression, embarrassment and even more eating and unwanted pounds.
Overeaters Anonymous (OA) offers much-needed support for those struggling with food addiction as they begin their path to a healthier life in 2015. The compulsive eating recovery program uses a three-fold approach that addresses individual physical, emotional and spiritual well-being. Thousands of members have found that OA’s Twelve Step method has helped to affect their recovery on all three levels in a positive way.
OA also wants to remind those dealing with food issues that February 22-28, 2015 has been designated as National Eating Disorders Awareness Week. This year the focus is on the importance of early detection and recognizing the diverse experiences of people personally affected by eating disorders. OA encourages those who suffer from a range of eating disorders to take the first step and reach out for help.
About Overeaters Anonymous: Overeaters Anonymous, Inc. (OA), is a non-profit organization with the goal of supporting its members as they seek recovery from compulsive eating behaviors. More than 50 years since its founding, today OA serves about 60,000 members in over 75 countries. For more information, go to www.oa.org.
This article was found at www.PRNewswire.com.View the original at Parade or follow us on Twitter, Facebook or Google+
It’s pretty amazing that the small stop-motion animation studio LAIKA has not only been able to craft one truly unique, creeptastic, and well-received film that works wonderfully for both kids and adults, but they’ve actually managed to do it three times in a row. Starting with 2009’s Neil Gaiman adaptation Coraline and then 2012’s ParaNorman, and now with 2014’s Academy Award-nominated hit The Boxtrolls. Even if the film doesn’t end up taking home the Oscar for this year’s Best Animated Feature, it’s clear that LAIKA has established itself as one of the very best in the business when it comes to animation and quite possibly the best when it comes to carrying on the stop-motion tradition.
Parade is excited to premiere this exclusive clip from the The Boxtrolls Blu-ray (which arrives in stores today). The clip features CG Facial Animator Jeff Crooke explaining how he designed the crazy faces of the stop-motion animation puppets using a computer and then printed them out on a 3D printer. We get a great look at the creation of Snatcher’s hilarious face when he suffers the allergic reaction in the film. Director Anthony Stacchi, and several of the other film’s animators, also join us to discuss the difficulty of printing such a large face and how it differs from most of the film’s characters. It’s a really informative, fun clip that fans will love.
The Boxtrolls is available on Blu-ray 3D, Blu-ray, DVD & Digital HD now.