Dirtiest Surfaces in U.S.

Barf right?

A new study that analyzed "germ hotspots" in six U.S. metropolitan areas identified which commonly touched surfaces are teeming with the most illness-causing bacteria.

For the study—which was conducted by the University of Arizona —hygienists swabbed 350 of the most frequently touched surfaces in Atlanta, Chicago, Dallas, Los Angeles, Miami, and Philadelphia.

The researchers then tested the swabs' ATP levels, which indicate contamination by animal, vegetable, bacteria, yeast, and mold cells. Objects that had an ATP reading of 300 or higher were deemed to have an increased risk of illness transmission.

The results showed that the following surfaces had high levels of contamination:

• 71% of gas pump handles;
• 68% of mailbox handles;
• 43% of escalator rails;
• 41% of ATM buttons;
• 40% of parking meters and kiosks;
• 35% of crosswalk buttons; and 
• 35% of vending machine buttons.

Keep it clean and keep it classy people. Winter flu season is coming up and that ish is unforgiving. Do yourself and the rest of humanity a favor and carry around some anti bac hand cleanser. Thanking you.

Pear and Blood Orange Martini

Be the hostess with the mostess with this cocktail from one of my fave restaurants in LA. RED O.

The mixologist there stirred up this bad boy and let me tell you what...he is tasty.

Pear and Blood Orange Martini Makes uno

Ingredients

2 oz. pear vodka
2 oz. Italian blood orange soda
½ oz. St-Germain elderflower liqueur
4 drops Fee Brothers rhubarb bitters ( or leave em out)


1. Place all ingredients in a cocktail shaker with ice.
2. Shake well and serve in a glass.
3. Receive compliments.

Day of the Dead Blood Orange Margarita

Few things make me happier than a margarita. Why not have tequila bring people together? So without further ado...

Blood Orange Margaritas

makes 8 stiff drinks

2 1/2 cups silver tequila

1 cup freshly squeezed lime juice

1 cup freshly squeezed blood orange juice

1 cup cointreau

1/4 cup simple syrup

Stir all ingredients in a pitcher. Put out glasses, a bowl of ice and lime & blood orange wedges, for garnish. Let guests pour over ice and enjoy.

We like an especially tart margarita, if you like something sweeter, increase the amount of simple syrup, up to 3/4 of a cup.

Bottoms up!

Gyro Jalapeno Poppers

Appetizer of my dreams ( where is the man?? )  — gyro jalapeno poppers, stuffed with red onion, oregano, and ground lamb. My stomach made the ultimate vote. Boom.

Prepping jalapenos for poppers can be a bit gnarly. By the fourth chile or so, I could feel it gripping the back of my throat and olfactory system. But the end result is so very worth it...ahhh...as is everything in life. Just gotta go through a little pain to get there..this one's no different baby.

Ingredients

12 jalapeño peppers
8 ounces cream cheese, at room temperature
3/4 cup cooked ground lamb
2 tablespoons finely chopped red onion
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt


Directions

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle fo the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully expose the flaps to expose the interior of the chile, and, using a butter knife or a small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3. Place the cream cheese, lamb, onion, oregano, and salt in a medium bowl, season with freshly ground pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-sized resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

Tinsel Tips

I love twisting a good classic. Makes me wanna put on some lipstick, a dress and rock these nails.

Fast, Healthy Breakfast Ideas

Peanut Butter Waffle

Instead of dousing a whole-grain or bran toaster waffle in syrup, cut the sugar and boost the protein and fiber by spreading it with 2 tablespoons of peanut butter. You can also sprinkle on 1 tablespoon of raisins, sesame seeds, or extra peanuts for even more fiber, which helps deliver nutrients slowly and steadily.

Strawberry Shake

In a shaker or a magic bullet, combine a packet of vanilla or strawberry instant-breakfast powder (look for the no-sugar-added kind, such as Carnation) and 1 cup of low-fat strawberry milk or soy milk. (You can also mix this the night before.) If you have time, use a blender/magic bullet to add strawberries or a frozen banana, for extra fiber, and a scoop of protein powder.

Egg McMuffin

Yes, you read that right. If you must eat fast food in the morning, get an Egg McMuffin at McDonald's. At 300 calories, it's not an outrageous meal. Plus it has a good amount of lean protein from the egg and the Canadian bacon. To trim empty calories, remove the top half of the muffin. For additional fiber, add a fresh orange.

Easy Peasy Pumpkin Brownies

Here is a delish fall dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. Pumpkin pie is great but can be so boring so here's a fresh take on the best of both worlds.



Layered Pumpkin Brownies

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts

 
Directions

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.