Pina Colada Smoothie

Burger King's new limited time only smoothie the Pina Colada is sooo good. The smoothie consists of yogurt, pineapple, and coconut.

Prince Charles Remembers the Day 'My Mama' Was Crowned Queen

Prince Charles was only 4½ when his mother was crowned Queen of England on June 2, 1953, but he can still picture that day.

"I remember my Mama coming, you know, up, when we were being bathed as children, wearing the crown," Charles, 63, referring to himself and sister Anne, 61, says on the BBC's A Jubilee Tribute to the Queen by the Prince of Wales, to air Friday in the U.K. "It was quite funny – practicing."

Putting his 86-year-old mother's 60 years on the throne into perspective – in three years Elizabeth will become the longest-reigning monarch in British history (and her own mother, Elizabeth, the Queen Mum, lived to a happy 101) – Charles says, "The Diamond Jubilee gives us the chance to celebrate with pride all that the Queen means to us – whether as a nation or as one of her children."

Observing his mother on her Coronation Day, Charles remarks on her "amazing poise" and "natural grace."

In the interview he also shares some rare family photos, such as (seen here, above) his mother visiting him on a school sports day in 1957, when he was about 8, and another shot (below) of himself with sister Anne as both are buried in the sand at Holkham Beach in Norfolk.

With the two children in the beach shot is one of their mother's beloved, "irresistible" corgis.

"My Mama takes great pride in her family, from being a young mother at the start of her reign, to now being a great grandmother twice over," says the prince, speaking as a son.

But also speaking as a loyal subject, he says, "The fact that my Mama has been a constant feature on the scene has provided that sense, I think, of continuity in a time of immense change over 60 years."

Love live the Queen!

4yr Girl Gets Banned From School Photo

     There are bows and then there are Lady Gaga bows. Four-year-old Marcella Marino chose the latter for a school photo, only to end up in tears, according to her dad.

     The British primary school student asked her father, professional hairstylist Marcello Marino, to make her look like a princess for her upcoming class photo. The salon owner went more rock princess than Cinderella, and tied his little girl's long blond hair into a tilted bow, a look popularized by Gaga back in 2009.
Marcella loved the look but her school didn't, according to the Daily Mail.

     "When she went for the school photo on Monday she was told she wasn't allowed to wear her hair in that style because of the dress code," Marcello told the British paper.

     In fact, the primary school his daughter attends has a very strict dress code, which is detailed on its website. With regards to hair, the school requests ribbons or bows are "made of dark colors, maroon/navy blue/black" and states strictly that "Hair braids/beads may not be worn."

     Marcella's hairstyle broke all the rules and none of them. It's not really a braid and kind of a ribbon, but according to her dad, the look was banned by school officials. (The school didn't return Shine's request for a comment by press time.)

     "I am so disappointed," Marcello told the Mail. "I could understand if Marcella arrived with her hair dyed or something, but this is an elegant look which I think the school should be proud of."

     Incidentally the school photo was rescheduled for another day for an unrelated reason so the bow look wouldn't have made it in the school's photo archives anyway. Marcello, who made headlines last year as an outspoken British reality show contestant, posted his own photo of his daughter's bow-style on Twitter.

     Clearly, Marcella likes it and so does her dad. So how could a little bow, even a Gaga inspired-one, make people uneasy? Somehow, the archaic symbol of a good little girl (and Ms. Pac-Man) has become a rejection of just that. The Minnie Mouse hair-bow has been co-opted by a new generation of girls who are more media savvy and fearless when it comes to bold accessories.

  Tavi Gevinson, teenage Rookie Magazine founder and feminist icon, wore the ultimate not-your-mom's bow when she made her debut at fashion week. Then a 13-year-old blogger surrounded by immaculately dressed editrixes, Tavi owned her outsider status with an oversize accessory. It's something she had been doing long she hit the fashion scene.

     Like Marcella, Tavi's parents encouraged her own individual sense of style, even when those around her didn't. "I got very used to hearing people say, 'how could her parents let her go to school and get bullied for dressing like that!' but my parents weren't about to keep me from having harmless creative fun," Gevinson told Shine in an email. "Instead they taught me not to take what other people like that say to heart and I think it really helped me be more comfortable with myself and more able to give myself permission to express myself."

     If those are the kinds of lessons kids can glean from unconventional style, shouldn't more schools support that? Advocates for strict dress codes, an increasing movement here in the U.S., believe they're protecting students by encouraging discipline and eliminating classroom distractions. In some cases, they may be on to something. But what's the harm in a little bow, or better yet, a big one?

Why Leaves Change

     Every autumn we revel in the beauty of the fall colors. The mixture of red, purple, orange and yellow is the result of chemical processes that take place in the tree as the seasons change from summer to winter.
     During the spring and summer the leaves have served as factories where most of the foods necessary for the tree's growth are manufactured. This food-making process takes place in the leaf in numerous cells containing chlorophyll, which gives the leaf its green color. This extraordinary chemical absorbs from sunlight the energy that is used in transforming carbon dioxide and water to carbohydrates, such as sugars and starch.
     Along with the green pigment are yellow to orange pigments, carotenes and xanthophyll pigments which, for example, give the orange color to a carrot. Most of the year these colors are masked by great amounts of green coloring.
Chlorophyll Breaks Down

     But in the fall, because of changes in the length of daylight and changes in temperature, the leaves stop their food-making process. The chlorophyll breaks down, the green color disappears, and the yellow to orange colors become visible and give the leaves part of their fall splendor.
     At the same time, other chemical changes may occur, which form additional colors through the development of red anthocyanin pigments. Some mixtures give rise to the reddish and purplish fall colors of trees such as dogwoods and sumacs, while others give the sugar maple its brilliant orange.
     The autumn foliage of some trees shows only yellow colors. Others, like many oaks, display mostly browns. All these colors are due to the mixing of varying amounts of the chlorophyll residue and other pigments in the leaf during the fall season.
Other Changes Take Place
     As the fall colors appear, other changes are taking place. At the point where the stem of the leaf is attached to the tree, a special layer of cells develops and gradually severs the tissues that support the leaf. At the same time, the tree seals the cut, so that when the leaf is finally blown off by the wind or falls from its own weight, it leaves behind a leaf scar.
     Most of the broad-leaved trees in the North shed their leaves in the fall. However, the dead brown leaves of the oaks and a few other species may stay on the tree until growth starts again in the spring. In the South, where the winters are mild, some of the broad-leaved trees are evergreen; that is, the leaves stay on the trees during winter and keep their green color.
Only Some Trees Lose Leaves
     Most of the conifers -- pines, spruces, firs, hemlocks, cedars, etc. -- are evergreen in both the North and South. The needle- or scale-like leaves remain green or greenish the year round, and individual leaves may stay on for two to four years or more.
Weather Affects Color Intensity
     Temperature, light, and water supply have an influence on the degree and the duration of fall color. Low temperatures above freezing will favor anthocyanin formation, producing bright reds in maples. However, early frost will weaken the brilliant red color. Rainy and/or overcast days tend to increase the intensity of fall colors. The best time to enjoy the autumn color would be on a clear, dry and cool (not freezing) day.
     Enjoy the color; it only occurs for a brief period each fall.

Foods We Crave This Fall-Hot Cocoa

     A favorite drink at concession stands during chilly night football games or after coming inside from the cold, hot cocoa is one of the most craved drinks this fall, according to our Facebook fans.
     Christine A. Watts said, "Mmm, mmm, nothing better than homemade hot cocoa." Lora Dillard Bunch agreed that hot chocolate is "yum yum." Rachael Bregman just said, "I totally crave hot chocolate!"
     Hot chocolate paired with different flavors and edibles is a fall favorite for several, including Theresa Russenberger Mabray, who craves "mint chocolate cocoa," and Paula Sue Guerrero, who takes her hot chocolate with a side of cookies.
     When and where you drink hot cocoa also plays a part in the seasonal appeal of the drink. Patti Langan said she loves to "drink hot chocolate at night in my jammies." Terri T-Bird Crawford Hardesty enjoys "hot cocoa on a crisp fall evening," while Wayne N Mary White prefers his hot chocolate "sitting by the fireplace." There's no wrong way to drink a cocoa!

Foods We Crave This Fall-Oven Bake

     Now that is it "cool enough to turn on the oven" as Bucky Eads previously commented, many people are craving foods that are baked or roasted in the oven. Warm and hearty, these dishes are called comfort foods for a reason.
     One of the most popular oven-baked dishes craved by our Facebook fans is macaroni and cheese. Pasta noodles, creamy sauce, and cheesy goodness make for a delicious side dish or even main course when the temperatures start to drop.
     Rhonda Thorne Homemade was not shy about letting us know she was craving macaroni and cheese. Rachel Veitch rejoiced that it is "homemade mac and cheese season!" She added excitedly, "That's what I'm making tonight!" Hey, no fair Rachel -- that just made us hungry.
     Several others are craving macaroni and cheese with other oven-baked favorites to create their ideal meal for fall. Both Robert Weeks and Lisa Kerbein Dever crave a dinner of meatloaf and macaroni and cheese. Jenny Williamson Weiskopff Barrows loves her mac and cheese with a beef roast. Both options sound delicious to us!
     Baked acorn squash was another dish popular among our respondents. Melissa Henry told us, "I am craving acorn squash baked with butter and honey, filled with brown rice and mushrooms and topped lightly with mozzarella cheese." Sounds like quite a dish, Melissa! Pam Fitzpatrick DuRand enjoys a slightly sweeter version that includes "baked acorn squash halves with butter, brown sugar, applesauce, and cinnamon."
     Roasts and oven meals were another popular response. Lisa Runz Flynn looks forward to "roast dinners" this fall. Patricia Ballard will take "any one pot meal fresh from the oven." And Jo M Schmidt wants "roast pork with bread dumplings! Yum!" Yum is right, Jo.
     A few have already started tackling their seasonal cravings. Charlie Crabtree said he started early this year with "a pork roast with collard greens." Michelle Sigler was also quick on the seasonal palate shift and "made a huge roast with veggies and seasoning other night." Now Michelle, why weren't we invited to dinner?
     Lisa Derado Weaver loves combining one of her favorite sports with an oven-baked meal. "There's nothing better than cooking a roast beef or a turkey in the oven on a cool football Sunday." Just don't get food on the remote, Lisa!

Foods We Crave This Fall-Apple Cider

     With fresh apples in season and apples being a most-craved food for fall, apple cider logically follows suit. Whether served warm or cold, plain or spiked, no other drink complements the season better than this fall favorite.
     Patti Miller Mangen likes her apple cider warm, and "plain or doctored with rum." Gabe Haas also enjoys the drink but has a difference of opinion on the serving temperature: "I prefer cold." Another voter for hot cider, Mark R Anderson, said he likes his "with caramel!" Joanne Barbetta was in line with the large number of respondents voting for this drink, saying, "Oh, I couldn't agree more! I have been craving apple cider now for days!"
     Opinions of serving options aside, many agreed that apple cider is a delicious drink for this time of year. For a few respondents, choosing to complement the drink with seasonally-flavored foods takes the experience to the next level. Michele Harris was excited thinking about enjoying "shortbread cookies with pumpkin icing and hot caramel apple cider drinks on the patio among the 'color-fall' leaves on a sunny afternoon!" Apple cider also goes well with warm cinnamon sugar donuts, as Sandee Faasse Russo and other Facebook fans informed us.
     For those like Matthew John Lewis, apple cider is a family tradition:
     Every fall around Halloween we go to the cider mill in Upstate New York where they press apples using a press that is over 100 years old. They take the apples and press them in a press that is powered by the river, and we get ice cold crisp apple cider. Then in the same mill we go upstairs where they are frying fresh homemade doughnuts. So, fresh cold cider and fresh hot doughnuts is what I am craving.

Foods We Crave This Fall-Pumpkin

     "When the leaves start changing into their beautiful colors and the temperatures start falling, I really enjoy pumpkin pie with a hint of cinnamon," said Facebook Fan Christopher Crow. "[It is] a very good treat for the most colorful season of the year."
     Pumpkin was by far the most craved food for fall, according to our Facebook poll. It is not surprising, as pumpkins are an icon of fall. They are used both for decoration and to make a variety of delicious foods; they are carved with scary faces at Halloween and pumpkin pies are a traditional dessert for Thanksgiving dinner and other holiday meals. But pumpkins aren't limited to Jack o' Lanterns and pies.
     Facebook Fan Kerri Fox made us salivate when she said she was craving a pumpkin roll and pumpkin chocolate chip cookies, which taste like "sweet heaven." Rachel Lorenzo can relate to Kerri's craving: "We always take the kids to our local pumpkin patch, and they sell the yummiest pumpkin cake roll with cream cheese filling ever!"
     Mary Margaret Cooper Commodari said she likes "anything with pumpkin in its name!" That means she would absolutely love Faith Davis-Vest's picks: pumpkin donuts and pumpkin pie spiced coffee. Angie Louviere Adams enjoys traditional favorites pumpkin pie and baked pumpkin seeds. The thought of them made her so excited that she added, "Woohoo! Love fall!"
     While certain areas of U.S. are starting to feel the changing of the seasons, others are still in summer mode. Tyler Atnip-Woodworth said he craves pumpkin ice cream during the seasonal transition. "It's a nice in-between, recognizing that the late summer heat isn't quite behind us, but the gourds are among us!" Sarah E. Evans told us she was craving chocolate-glazed pumpkin pie cheesecake. "I actually made one this past weekend, and the whole family enjoyed it! It truly brings fall to you when it's so hot here in Texas!"

Glass Frog

This little guy gets his name from his translucent abdomen. While this class of frogs is primarily lime green, their bellies, and on some even their backs, are see-through so that their heart, intestines and liver are visible through the thin clear skin. While hanging out in the forest, their unique skin gives them the useful ability to blend right into the leaves.
There are 134 species of glass frogs, all between 1.4 and 3 centimeters, and of that number, 60 are considered threatened. They can be found in rainforests in Central and South America.

Confetti Brownies

Ingredients

• 1 package (19.8 oz.) fudge brownie mix
• water
• vegetable oil
• eggs
• 1-1/2 cups REESE'S MINI PIECES Candy, divided
• BROWNIE FROSTING(recipe follows)
• 1/2 cup butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 1 teaspoon vanilla extract
• dash salt
• 3-1/2 cups powdered sugar
• 6 tablespoons hot water
• PEANUT BUTTER DRIZZLE (recipe follows)
• 3 tablespoons REESE'S Peanut Butter Chips
• 1 teaspoon shortening

Directions

1. 1 Heat oven to 350°F. Grease bottom of 13 x 9 x 2-inch baking pan.
   
2. 2 Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.
   
3. 3 Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.
   
4. 4 Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.
   
5. 5 Prepare and spread CHOCOLATE FROSTING over brownie.
   
6. 6 Sprinkle and gently press remaining 3/4 cup candies over frosting.
   
7. 7 Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.
   
   CHOCOLATE FROSTING:
   
   Melt 1/2 cup butter or margarine in saucepan over low heat. Remove from heat; add 2/3 cup HERSHEY'S Cocoa stirring until smooth. Add 1 teaspoon vanilla and dash of salt. Gradually add 3-1/2 cups powdered sugar with 6 tablespoons hot water, stirring until smooth. About 2 cups frosting.
   
   PEANUT BUTTER DRIZZLE:
   
   Place 3 tablespoons REESE'S Peanut Butter Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

Chocolate Peanut Butter Bars

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 3/4 cup HERSHEY'S Syrup
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
• PEANUT BUTTER GLAZE (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.
   
2. 2 Beat butter, sugar and vanilla in large bowl. Add eggs; beat well. Stir together flour and baking soda; add alternately with syrup to butter mixture. Stir in 1 cup peanut butter chips; reserve remaining 2/3 cup chips for frosting. Pour batter into prepared pan.
   
3. 3 Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with PEANUT BUTTER GLAZE. Cut into bars. About 24 bars.
   
   PEANUT BUTTER GLAZE
   1/3 cup sugar
   1/4 cup evaporated milk
   2 tablespoons butter or margarine
   2/3 cup REESE'S Peanut Butter Chips (reserved from brownies)
   1 teaspoon vanilla extract
   
   Combine sugar, evaporated milk and butter in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Quickly stir in peanut butter chips until melted; stir in vanilla. Beat to spreading consistency. About 1 cup glaze.

Frozen Watermelon Margaritas

Directions

Puree 1 1/2 cups cubed watermelon, 1 cup tequila, 1/2 cup each lime juice and orange liqueur, 1 to 2 tablespoons confectioners' sugar, 1/2 teaspoon salt and 3 cups ice in a blender. Divide among glasses; garnish with lime and watermelon.

Peach Cobbler

 

 

 

 

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

      http://www.foodnetwork.com/recipes/paula-deen/peach-cobbler-recipe/index.html

15 Good Reasons To Make Out With Someone

1. Because he or she is really hot, and you can forsee telling your friends "Oh, we made out once." with extreme pride.
2. Because the conversation isn't actually that interesting. (Or because it's so interesting that you could just kiss them.)
3. Because they smell really, really good.
4. Because if you wanna know how he loves you so? It's in his kiss.
5. Because you actually believe in your friend's ability to not be weird about it the next day.
6. Because you think they might be famous one day, and want to make out with them just in case.
7. Because they're moving away and you're never, ever going to see them again.
8. Because you happen to know your ex is on a date right now.
9. Because you had a huge crush on them in high school, and your 15-year-old self wouldn't want you to squander the opportunity.
10. Because you had a few drinks, and you're feeling happy, flirty and bold.
11. Because you feel like making out with someone, and they are someone.
12. Because you just need to remind yourself that you can make it happen.
13. Because he or she just put the absolute best song on the jukebox/beat you at darts/ordered a whiskey neat/is wearing a Battlestar Gallactica T-shirt.
14. Because you're a really good kisser, and when you have a talent you should share it with the world.
15. Because you just had the best date of your life, and think this might be the start of something serious.

http://www.glamour.com/sex-love-life/blogs/smitten/2011/09/15-good-reasons-to-make-out-wi.html