Tuesday, January 31, 2012
Visit your local IHOP restaurant on February 28, 2012 (between 7am and 10pm) for National Pancake Day and enjoy a short stack of their delicious pancakes, absolutely FREE.
Thank you to TheShabbyVanity.com for redesigning my page! Take a look and tell me what you think! If you click on the category icons, you will get all the posts that are tagged under that category! So, hopefully it will be a lot easier to find reviews and such! In time I will have all of my restaurant reviews tagged so they will be easier to find! As always, thank you for all of your support!
Spinach and Artichoke Dip
Makes 8 cups
4 tablespoons (1/2 stick) butter
1/4 cup diced onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
2 cups whole or 2% milk
1/8 teaspoon white pepper
2 1/2 cups grated Parmesan cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
8-ounce package cream cheese, cut into cubes and softened
2 1/2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 (14.5-ounce) cans quartered artichoke hearts, drained
1 cup shredded mozzarella
Tortilla chips, carrot and celery sticks, garlic bread, for serving
- Preheat oven to 350°F.
- Melt butter in a large stockpot over medium heat. Add onions and garlic and sauté 2 minutes.
- Add flour; cook for 4 minutes, stirring constantly. Slowly whisk in cream and milk, then bring to simmer, whisking often until sauce is thick and coats the back of a spoon.
- Add white pepper and Parmesan, stirring until well incorporated. Remove from heat. Add salt, pepper, Worcestershire, and hot sauce. Mix well.
- Fold in cream cheese, stirring well until cream cheese is completely incorporated. Add spinach, stirring to combine. Add artichoke hearts, stirring gently so as not to break up the artichokes.
- Pour mixture into a 9×9-inch baking dish and sprinkle mozzarella evenly on top.
- Bake 15 minutes, or until cheese on top is completely melted and bubbling.
- Serve hot with tortilla chips, carrot and celery sticks, and/or garlic bread.
- 4 very large yellow onions
- 1 recipe Arrogant Bastard Ale Batter (recipe follows)
- Vegetable oil, for frying
- Kosher salt
- Arrogant Bastard Ale Batter
- 2 cups (16 fluid ounces) cold Arrogant Bastard Ale
- Heaping 3/4 teaspoon Cajun spice blend
- Heaping 1/2 teaspoon kosher salt
- 1/2 teaspoon ground dried chipotle chiles
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- About 1 cup (4 ounces) all-purpose flour
- 1 teaspoon baking powder
- Arrogant Bastard Ale Batter: Pour the Arrogant Bastard Ale into a high-sided narrow container. Stir in the Cajun spice blend, salt, chipotle, smoked paprika, and garlic. Sift the flour and baking powder together, then add them to the beer mixture slowly, whisking well until they’re evenly and thoroughly incorporated. You may need a bit more or less flour to reach the ideal consistency for a tempura-style batter. It should be just thick enough to coat whatever you’re frying.
- Cut off the ends of each onion, cut in half crosswise (around the equator), and remove the papery skin and thin outer membrane. Soak in a bowl of ice water for 10 minutes.
- Drain the onions, separate the concentric rings, and spread them on a kitchen towel to dry.
- Preheat the oven to 200°F. Prepare a deep fryer, filling it with oil to the manufacturer’s suggested fill level. Alternately, use a wide cast-iron or other heavy-duty pan that’s at least 4 inches deep, pouring in oil to a depth of 2 to 3 inches, and no more than halfway up the side of the pan. Heat the oil to 360°F.
- Dunk the onion rings in the batter and fry in batches until crispy and deep reddish brown, 4 to 6 minutes. Be careful not to overcrowd the pan, as this will lower the temperature of the oil significantly and result in soggy onion rings. Transfer cooked onion rings to a wire rack set over a baking sheet (or directly on a parchment paper-lined baking sheet). Season with a sprinkling of salt and keep them in the oven until the entire batch has been fried.
- Serve hot, with a side of BBQ sauce for dipping. (No ketchup!)
Ingredientsyield: serves 8 as an appetizer, active time 15 minutes, total time 15 minutes
- 1 small yellow onion, roughly chopped
- 1 serrano chili, roughly chopped
- 1/2 cup picked cilantro leaves, finely chopped, divided
- 2 teaspoons kosher salt
- 4 ripe avocados
- 2 tablespoons juice from 2 limes
- Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
- Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.
- 1 pound extra sharp cheddar cheese
- 8 ounces cream cheese (softened to room temperature)
- 1/2 cup beer (any pale ale will work)
- 2 garlic cloves, minced
- Few drops Worcestershire sauce
- Few dashes of hot sauce (like Cholula)
- 1/2 teaspoon cayenne (or to taste)
- Grate or cut up cheese into cubes and place it, along with all other ingredients in a food processor.
- While drinking the rest of the beer, mix until smooth.
- Taste and adjust seasonings.
- Transfer to serving bowl and refrigerate. It is better to make it ahead so that the flavors can develop.
- 1 tablespoon peanut oil
- 1 small white onion, diced, 1 tablespoon reserved
- 10 serrano chiles, stems removed
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 cups water
- 1 teaspoon white vinegar
- 1/4 teaspoon cumin
- 1/2 teaspoon of salt
- In a skillet, heat the oil on medium and add the onion (except for the one tablespoon set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
- Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Purée until smooth, add more salt if desired, and top with reserved diced onions.
- 2 dried chile moritas
- 1 pound of tomatillos, husks removed
- 1 clove of garlic, unpeeled and cut in half
- Salt to taste
- Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles and allow them to soften and become plumper, which will take about half an hour.
- Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and puree until smooth. It will be a deep red color with lots of seeds.
- Note: You can find dried moritas at most Mexican grocery stores. If you are unable to find them, you can use chipotle chiles. If the chipotles are dry, follow the same instructions as for the moritas. But if they are canned and packed in adobo sauce, then forgo the frying and re-hydrating and just add them to the blender along with the other ingredients.
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Captain America: The First Avenger (Two-Disc Blu-ray/DVD Combo + Digital Copy) (2011) for $19.99 (56% off) + eligible for Free Shipping!
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Moneyball (Two-Disc Blu-ray/DVD Combo + UltraViolet Digital Copy) (2011) for $17.99 (56% off) + eligible for Free Shipping!
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Monday, January 30, 2012
DISNEY’S “JOHN CARTER” TEAMS UP WITH THE NFL
TO GIVE VIEWERS A CHANCE TO ENTER
“THE JOURNEY TO THE SUPER BOWL SWEEPSTAKES”
SPECIAL CODE REVEALED DURING “JOHN CARTER” 30-SECOND COMMERCIAL
BURBANK, CALIF. (January 30, 2012)– Disney announced today that they have collaborated with the NFL to give viewers anopportunity to enter The Journey to the Super Bowl Sweepstakes with an ad that will run during the Super Bowl XLVI broadcast on Sunday, February 5, 2012. The Grand Prize winner will receive a trip for two to Super Bowl XLVII in 2013 in New Orleans.
Viewers who are interested in entering the sweepstakes should tune into the game and watch for the “John Carter” commercial. During the airing of the 30-second spot, a code will be revealed. Viewers can then go to NFL.com/JohnCarter and input the code to be entered in the sweepstakes.
The Grand Prize is a trip for two to Super Bowl XLVII on February 3, 2013 in New Orleans, La. The trip includes a 5-day/4-night trip for the winner and guest to attend the game, two tickets to Super Bowl XLVII and access to Game Day hospitality at the stadium. For more information on the sweepstakes and for the official rules, visit NFL.com/JohnCarter.
“John Carter” is a sweeping action-adventure set on the mysterious and exotic planet of Barsoom (Mars) and is based on a classic novel byEdgar Rice Burroughs, whose highly imaginative adventures served as inspiration for many filmmakers, both past and present. The film, directed by Academy Award®–winning filmmaker Andrew Stanton, tells the story of war-weary, former military captain John Carter (Taylor Kitsch), who is inexplicably transported to Mars where he becomes reluctantly embroiled in a conflict of epic proportions amongst the inhabitants of the planet, including Tars Tarkas (Willem Dafoe) and the captivating Princess Dejah Thoris (Lynn Collins). In a world on the brink of collapse, Carter rediscovers his humanity when he realizes that the survival of Barsoom and its people rests in his hands.
Disneypresents “John Carter,” with Jim Morris, Colin Wilson and Lindsey Collins producing, and screenplay by Andrew Stanton & Mark Andrews and Michael Chabon, based on the story “A Princess of Mars,” by Edgar Rice Burroughs. “John Carter” is slated for a March 9, 2012 release.
For more information about the movie visit the official Website: disney.com/johncarter
Calling all Star WarsTM fans! Visit Discovery Science Center during Star Wars Fan Days as we take family fun to another galaxy.Kids ages 3-14 get FREE general admission when they wear a Star Wars costume on any Fan Day! Limit one free admission per paid adult general admission on Fan Days only. General admission includes Fan Day activities, but does not include Star Wars: Where Science Meets Imagination exhibit (extra $10 ticket required).
A Galaxy Far, Far Away – Saturday, February 4 | 10:00AM – 6:00PMVenture to another galaxy on this special Fan Day with special presentations, fun photo opportunities and more! Don’t forget to wear your favorite Star Wars costume and brush up on your Star Wars trivia for our Trivia Challenge.
Special Presentation: “Speed of Light”
This presentation brings “Light Speed” into perspective with a real-world look into the speed of light, and just how fast “Light Speed” really is!
Special Presentation: “Galaxies, Stars and Telescopes”
This presentation journeys over the horizon into the night sky to learn about where stars and galaxies live and what they are. We also ask the question: “how do we know?” and provide answers describing what telescopes are and how they work to give us this knowledge.
Hands-on Activity: Telescope Challenge
After seeing our special presentations on light, stars and galaxies, we help you bring this new knowledge to life with this interactive activity featuring various optical instruments including real telescopes and more!
Fan Days are included in Science Center general admission. Dates, times and programming subject to change without notice.
- 4 tablespoons (1/2 stick) butter
- 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
- 6 1/2 ounces (1 1/4 cups) brown rice flour
- 2 teaspoons baking powder
- 1/2 baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons maple syrup
- Non-stick cooking spray or vegetable oil for the pan
- Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
- I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
- In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
- Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
- Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
- Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.
- 2 tablespoon vegetable oil
- 1 large onion, finely chopped (about 1 1/2 cups)
- 1 red bell pepper, diced (about 3/4 cup)
- 3 medium cloves garlic, microplaned (about 3 teaspoons)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 pounds fresh ground chuck
- 1 (28-ounce) can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1/4 cup hot sauce (like Frank's)
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 1 pound grated Cheddar or Jack cheese
- 4 ounces finely grated Parmigiano-Reggiano (about 2 cups)
- 2 tablespoons chopped cilantro leaves or scallion greens for garnish
- Heat the vegetable in a large saucepan over high heat until shimmering. Add the onion and red pepper and cook, stirring frequently, until lightly softened, about 2 minutes. Add the garlic, chili powder, cumin, and oregano. Cook, stirring constantly until fragrant, about 1 minute. Add the beef and cook, stirring occasionally and using a wooden spoon to break up the meat until it is no longer pink, about 7 minutes. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened, about 30 minutes.
- Meanwhile, adjust the oven rack to the middle position and preheat the oven to 400°F. Place the pasta in a large saucepan and cover with water by 2 inches. Add 1 tablespoon salt. Heat over high heat until boiling, stirring occasionally to prevent pasta from sticking. Once it comes to a boil, cover pot and remove from heat. Let sit until pasta is fully cooked (see package for cooking time). Drain pasta and return it to the pot. Add the butter and evaporated milk and return the pot to low heat. Add half of the cheese and stir to combine until the cheese is fully melted
- Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.
- Transfer mixture to a large casserole dish (or two smaller ones). Top with remaining cheddar and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes. Remove from oven, allow to rest 10 minutes, sprinkle with scallions and/or cilantro, and serve.
Note: This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles.
Ingredientsyield: 6 to 8, active time 45 minutes, total time 3 hours
- 3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot chilies like Arbol or Cascabel, stems and seeds removed
- 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 2 quarts low sodium canned or homemade chicken broth
- 4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, grated on a microplane grater
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 to 3 tablespoons masa
- Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
- Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.
- Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
- Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve.
- Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Vegetarian Chili with Peanut Butter
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- Two (14.5-ounce) cans diced tomatoes
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 teaspoons red pepper flakes
- One (12-ounce) can tomato paste
- 2 cups vegetable stock
- 1/2 cup smooth peanut butter (preferably unsweetened)
- Two (15-ounce) cans kidney beans, rinsed and drained
- One (15-ounce) can black beans, rinsed and drained
- One (15-ounce) can white beans, rinsed and drained
- One (15-ounce) can whole sweet corn, rinsed and drained
- 4 cups cooked white or brown rice (for serving)
- 1 cup coarsely grated sharp cheddar cheese (for serving)
- 1 cup chopped scallions (for serving)
- In large stock pot, heat olive oil over medium heat until shimmering. Add onion and garlic and sauté until the onions are translucent, about 4 minutes.
- Add diced tomatoes and their liquid, black pepper, salt, cayenne pepper, paprika, and red pepper flakes to pot. Let simmer for 5 minutes and then add tomato paste, vegetable stock, and peanut butter. Stir until tomato paste and peanut butter are well incorporated. Let simmer for 10 minutes.
- Reduce heat to low and add all beans and corn. Let simmer for 20 minutes.
- To serve, place a half cup of rice in large bowl and add two ladles of chili. Top with cheddar cheese and chopped scallions.
Sunday, January 29, 2012
- 4 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank's RedHot Sauce
- Blue cheese dressing
- Celery sticks
- Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
- Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
- Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined. Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real buffalo wings must be fried.
B-roll footage of Dick Van Dyke performing as Goofy's grandfather, Captain Goof-Beard the pirate on Disney Junior's Mickey Mouse Clubhouse. Courtesy Disney Channel.
Shanghai Chicken WingsHoisin sauce gives it a backbone, while the rice wine vinegar adds zing. Then the five-spice powder and red chile flakes would give it some character. Sure enough, it was a delicious sauce. It's not better than Buffalo sauce, but that's not really the point. This is just another example of how fried wings and sauce can be so delicious.
Ingredientsyield: 4 people, active time 20 minutes, total time 20 minutes
- ⅓ cup hoisin sauce
- ¼ cup rice wine vinegar
- 1 garlic clove, minced
- 1 teaspoon crushed chili flakes
- 1 teaspoon Chinese five-spice powder
- peanut oil for frying
- 1 pound chicken wings, drumsticks and wings separated, tips discarded
- kosher salt
- 4 stalks celery, ends tried, cut into matchsticks
- Whisk together the hoisin, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium-sized bowl. Set aside.
- Pour enough oil to come up 3-inches in a 4-quart saucepan. Turn the heat to medium and bring oil to 360 degrees.
- Add as many chicken wings as will fit in one layer, and cook, stirring occasionally, until golden brown, about 10 minutes. Repeat process with remaining wings.
- Drain wings on paper towels, and then toss with the sauce. Serve with celery.
- 1 tablespoon Old Bay seasoning
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 pounds chicken wings, cut into drumettes and flats
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Frank's Red Hot sauce
- 2 tablespoons Worcestershire sauce
- In a small bowl, mix together Old Bay, baking powder, and salt.
- Pat dry chicken wings with paper towels. Place wings in a large bowl and sprinkle in Old Bay mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
- Preheat oven to 425 degrees. Move baking sheet with the wings to oven and cook until browned and crisp, about 30 to 45 minutes.
- Combine butter, hot sauce, and Worcestershire in large bowl. Place wings in the bowl with the sauce mixture and toss to thoroughly coat. Move wings to a platter and serve immediately.
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Dances with Wolves (Two-Disc 20th Anniversary Edition) [Blu-ray] (1990) for $9.99 (60% off) + eligible for Free Shipping!
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Saturday, January 28, 2012
One of my favorite pizza joints in Orange County! Check out their coupon deal! My friend and I ordered a small Chicago stuffed pizza and that was too much for us! I think I am going to need a small army to get through a large stuffed pizza and a large salad! Coupon expires February 15, 2012!
Super Bowl Sunday Menu
All-You-Can-Eat Appetizer Menu and two (2) pints Evans Beer on tap: $20 per guest (excludes tax & gratuity)
Guests may order three of the following at a time. For dine-in only – takeout containers not permitted.
1. Nachos—Corn tortillas chips, baked with refried beans, melted cheese, carnitas and jalapeño peppers; served with salsa and sour cream
2. Taquitos—Two rolled tortillas stuffed with chicken; served with guacamole and sour cream
3. Guacamole, Salsa and Chips
4. Prego Sliders—Two mini hamburgers, topped with cheese and onions.
5. Hand-Battered Onion Rings served with ranch dressing
6. Prego Pizzetta—Individual sized version of Prego’s classic margarita pizza
7. Fried mozzarella and jalapeno cheese poppers served with spicy marinara sauce
8. Wings—tossed with buffalo sauce, celery sticks and ranch dressing
9. Prego Chips—Homemade golden fried potato chips sprinkled with red chile flakes
Also available: Special NFL BBQ Ribs with Fries $8 per order
For more information or reservations, call 949.553.1333 or visit www.pregoristoranti.com.
Friday, January 27, 2012
Williams-Sonoma cuts 50% off several Star Wars kitchen items, with each priced at $9.99 with free shipping. Sales tax is added where applicable. The items:
At Sprinkles Cupcakes stores, buy one cupcake and get a second cupcake for free via this printable coupon. (Click "Get Free Offer" and request that a coupon be emailed to you.) Coupon expires February 5.
The Official Disney Parks Blog has the first photo-realistic composite of Radiator Springs. It'll be used in upcoming advertising for Cars Land.Who can't wait for Cars Land to open?
“MARVEL’S THE AVENGERS” ASSEMBLE ON TWITTER
MARVEL STUDIOS SPONSORS GLOBAL TWITTER CHAT WITH DIRECTOR AND CAST FOR FANS AROUND THE WORLD
PARTICIPANTS GET TEASE OF “MARVEL’S THE AVENGERS”
30-SECOND SUPER BOWL SPOT AND CHANCE TO WIN PRIZES
BURBANK, CALIF. (January 27, 2012)–Marvel Studios announced today that they will be sponsoring a Global Twitter Chat on Tuesday, January 31, 2012 at 11 a.m. (PST) with cast members and the director of their highly anticipated action-adventure “Marvel’s The Avengers,” opening in theaters on May 4, 2012. The 30-minute live tweeting event features writer/director Joss Whedon and cast members Tom Hiddleston and Clark Gregg.
Fans around the world will be able to participate in the Q&A on Twitter by using the @Avengers handle and the #Avengers hashtag. Participating fans will have the opportunity to see a 10-second tease of the 30-second Super Bowl spot that will air during Super Bowl XLVI on February 5 on NBC. They will also have a chance to answer “Avengers” trivia for a chance to win “Avengers” prize packs.
International fans will be able to submit questions for the talent in their native language through a global translation tool provided by Ortsbo.com. The chat will be moderated by Marvel’s @Agent_M.
“Marvel’s The Avengers” is the Super Hero team up of a lifetime, featuring iconic Marvel Super Heroes Iron Man, The Incredible Hulk, Thor, Captain America, Hawkeye and Black Widow. When an unexpected enemy emerges that threatens global safety and security, NickFury, Director of the international peacekeeping agency known as S.H.I.E.L.D., finds himself in need of a team to pull the world back from the brink of disaster. Spanning the globe, a daring recruitment effort begins.
Starring Robert DowneyJr., Chris Evans, Mark Ruffalo, Chris Hemsworth, Scarlett Johansson, JeremyRenner and Tom Hiddleston, with Stellan Skarsgård and Samuel L. Jackson, and written and directed by Joss Whedon, “Marvel’s The Avengers” is based on the ever-popular Marvel comic book series “The Avengers,” first published in 1963 and a comics institution ever since.
“Marvel’s The Avengers” is presented by Marvel Studios in association with Paramount Pictures. The film is being produced by Marvel Studios’ President Kevin Feige and executive produced by Alan Fine, Stan Lee, Jon Favreau, Louis D’Esposito, Patricia Whitcher, Victoria Alonso and Jeremy Latcham. The film is distributed by Walt Disney Studios Motion Pictures.
Follow @Avengers on Twitter for more details.
Text message: FRIES to 81229 on your cell phone to get a coupon for a FREE Small French Fries at Wendy’s. The coupon is valid for 7 days from when you send it.
*Please note: Standard text rates may apply.