My new fave band...

The Horrors...

Check 'em out here...

http://www.myspace.com/thehorrors

Me And My Damned Pork Rinds!!!

Pork Rinds.

I love them.

Why? How about this:

According to Men's Health,Genuis Junk Food

A 1-ounce serving contains zero carbohydrates, 17 grams (g) of protein, and 9 g fat. That's nine times the protein and less fat than you'll find in a serving of carb-packed potato chips. Even better, 43 percent of a pork rind's fat is unsaturated, and most of that is oleic acid -- the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that's considered harmless, because it doesn't raise cholesterol levels.

High in Sodium:

Yep, they are... however, they are about as high in sodium as potato chips, and if you don't eat much salt to begin with-- well, I think they are worth it.

So that's my stance on the Pork Rind thing.

Heartbreaking; Hate Crime results in death of Goth Girl

Honestly, when I first heard about this, I thought it was a hoax. It had to be... right? Not so.

Here's the page to get updated info on this story:

http://uk.news.yahoo.com/skynews/20070824/tuk-goth-girl-dies-after-gang-attack-in-45dbed5_4.html

Goth Girl Dies After Gang Attack In Park

SkyNews

By Sky News SkyNews - Friday, August 24 01:48 pm

A 20-year-old woman attacked by a gang in a Lancashire park has died.

Sophie Lancaster and her boyfriend were set upon while walking through Stubbylee Park in Bacup on August 11.

They were both beaten up in a vicious assault.

Miss Lancaster was left in a coma with serious head and facial injuries and died this morning.

Her boyfriend Robert Maltby, 21, was also left in a coma with bleeding on the brain but has recovered.

He had been briefly let out of hospital on Wednesday to visit Miss Lancaster.

The pair, both from Bacup, have been described as "Goths" who usually dress in black and wear heavy face make-up.

It is understood the couple had been targeted in the past because of the way they dressed and looked.

Five male youths have been already been charged with causing grievous bodily harm with intent.

Police said those charges would now be the subject of a review by detectives and the Crown Prosecution Service.

A 15-year-old and a 17-year-old have been remanded in custody, while two 15-year-olds and a 17-year-old were released on bail.

They were all due to appear before Burnley Youth Court on September 27.

Politics and Low Carb?

Well, uhm.. yeah. Sugar is the biggest enemy of Low Carbers-- and most everyone else, too. With sugar and corn syrup as ingredients in almost EVERYTHING, it's easy to understand why Americans are getting fatter and fatter.

But why would food manufacturers sell what amounts to poison to us, their loyal consumers?

Politics and of course, profit.

Take a look at this article:

http://www.opensecrets.org/pubs/cashingin_sugar/sugar03.html

And then this one...

Sugar Industry Tries to Block World Health Initiative on Obesity http://www.mercola.com/2004/jun/2/sugar_industry.htm No wonder Diabetes is reaching epidemic status in America.

Pics of Bats Day at the Park here...

My band played the pre-event at Bats day this year. It was a blast!
Here's where to find pix!

http://www.boingboing.net/2007/08/24/goth_day_at_disneyla.html

Erica's (Raven's) Cajun-Style Boiled Ribs

Serves 8

Ingredients:

Ribs:

6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage

Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.

Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.

Sauce:

¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder

Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)

Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.

Pre-heat the broiler on high.

Finishing up the ribs:

Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.


Nutritional Information:

Ribs: trace of carbs:
Sauce:

Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb

Total Grams per recipe: 63.8 grams carb.


Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.