"MARVEL'S THE AVENGERS" TO SCREEN FOR CREW OF INTERNATIONAL SPACE STATION

“MARVEL’S THE AVENGERS” TO SCREEN FOR CREW OF

INTERNATIONAL SPACE STATION

AFTER CONQUERING THE WORLD BOX OFFICE, THE RECORD-BREAKING SUPER HERO ACTIONER TAKES ON SPACE 220 MILES ABOVE EARTH

Burbank, CA  (May 31, 2012) – Marvel Studios announced today that they arranged with NASA to transfer their record-breaking blockbuster film “Marvel’s The Avengers” to NASA’s Mission Control in Houston, which will uplink the film to the International Space Station (ISS), currently orbiting 220 miles above Earth. The film will then be screened for the space station crew’s exclusive enjoyment.

This screening continues Marvel’s collaboration with NASA, which began during principal photography of “Marvel’s The Avengers” when the film shot at the Space Power Facility at NASA’s Plum Brook Station in Sandusky, Ohio.  

Louis D’Esposito, Marvel Studios’ Co-President and Executive Producer of  “Marvel’s The Avengers,” says, “The studio is privileged to share ‘Marvel’s The Avengers’ with those up in space exploring the universe.  A special thanks goes to NASA for utilizing their incredible technology to make this special screening miles above us in space happen.  It is a screening that would make Tony Stark envious.”

Films, books, and music offer important aspects of psychological support for astronauts on long-duration missions, such as those on the International Space Station (ISS). “These are the types of things that help to keep the crew connected to home, which is a huge morale boost while being away for long periods of time,“ said Dan Cook, Psychological Support Coordinator with Wyle, a contractor at NASA’s Johnson Space Center. Aside from watching movies and television shows, ISS crewmembers have a number of options for their leisure and personal time, such as reading books or magazines, listening to music, and playing musical instruments.

The current space station mission is Expedition 31 and has a six-member crew consisting of 2 NASA Astronauts, 1 European Space Agency (ESA) Astronaut, and 3 Russian (RU) Cosmonauts as follows: Don Pettit (NASA), Joe Acaba (NASA), Andre Kuipers (ESA), Oleg Kononenko (RU), Gennady Padalka (RU), Sergei Revin (RU)

For more details about Expedition 31, check out the main NASA page: 

http://www.nasa.gov/mission_pages/station/expeditions/expedition31/index.html

About Marvel’s The Avengers

Marvel Studios presents “Marvel’s The Avengers”—the 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, Nick Fury, 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 Downey Jr., Chris Evans, Mark Ruffalo, Chris Hemsworth, Scarlett Johansson, Jeremy Renner and Tom Hiddleston, with Stellan Skarsgard and Samuel L. Jackson as Nick Fury, directed by Joss Whedon, from a story by Zak Penn and Joss Whedon with screenplay 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. Prepare yourself for an exciting event movie, packed with action and spectacular special effects, now that “Marvel’s The Avengers” have assembled.

“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, Jon Favreau, Stan Lee, Louis D’Esposito, Patricia Whitcher, Victoria Alonso and Jeremy Latcham. Distributed by Walt Disney Studios Motion Pictures, The film has already broken various international and domestic box office records, and now boasts the highest opening weekend box office ever domestically after earning an amazing $207.4MM within the first 3 days of release in the U.S.

About Marvel Entertainment

Marvel Entertainment, LLC, a wholly-owned subsidiary of The Walt Disney Company, is one of the world's most prominent character-based entertainment companies, built on a proven library of over 8,000 characters featured in a variety of media over seventy years.  Marvel utilizes its character franchises in entertainment, licensing and publishing.  For more information visit www.marvel.com.

First Look: Ghirardelli Soda Fountain & Chocolate Shop at Disney California Adventure Park

Will June 7th get here already?

Source: http://disneyparks.disney.go.com/blog/2012/05/first-look-ghirardelli-soda-fountain-chocolate-shop-at-disney-california-adventure-park/

New Photos: Cars Land in Disney California Adventure Park, Day and Night

Are you looking forward to seeing Cars Land by day?

Or are you looking forward to seeing Cars Land by night?

Source: http://disneyparks.disney.go.com/blog/2012/05/new-photos-cars-land-in-disney-california-adventure-park-day-and-night/

FRANKEENWEENIE - One Sheet

From creative genius Tim Burton (“Alice in Wonderland,” The Nightmare Before Christmas”) comes “Frankenweenie,” a heartwarming tale about a boy and his dog. After unexpectedly losing his beloved dog Sparky, young Victor harnesses the power of science to bring his best friend back to life—with just a few minor adjustments. He tries to hide his home-sewn creation, but when Sparky gets out, Victor’s fellow students, teachers and the entire town all learn that getting a new “leash on life” can be monstrous.

A stop-motion animated film, “Frankenweenie” was filmed in black and white and rendered in 3D, which elevates the classic style to a whole new experience.

In Tim Burton’s “Frankenweenie” young Victor conducts a science experiment to bring his beloved dog Sparky back to life, only to face unintended, sometimes monstrous, consequences.

NOTES:

• When Tim Burton originally conceived the idea for “Frankenweenie,” he envisioned it as a full-length, stop-motion animated film. Due to budget constraints, he instead directed it as a live-action short, released in 1984. 
• “Frankenweenie” follows in the footsteps of Tim Burton’s other stop-motion animated films “Corpse Bride” and “The Nightmare Before Christmas”—both of which were nominated for Academy Awards®.
• Over 200 puppets and sets were created for the film.
• The voice cast includes four actors who worked with Burton on previous films: Winona Ryder (“Beetlejuice,” “Edward Scissorhands”), Catherine O’Hara (“Beetlejuice,” “The Nightmare Before Christmas”), Martin Short (“Mars Attacks!”) and Martin Landau (“Ed Wood,” Sleepy Hollow”).
• Several of the character names—Victor, Elsa Van Helsing, Edgar “E” Gore and Mr. Burgemeister— were inspired by classic horror films.

And the Winner of Red The Fire Engine Is....

Kevin!
skipper.wolfe@verizon.net

Congrats! You have 48 hours to email me at sasakitime@gmail.com to claim your prize!

Sacramento's California State Fair to get Disneyland’s iconic “CALIFORNIA” letters

From SacTown Magazine:

The California State Fair, which already boasts a Disney-esque monorail and a nightly fireworks show, will soon be home to an actual piece—or rather 10 pieces—of Disneyland itself.

The Disneyland Resort is announcing today that it is donating the 10 iconic letters that spell “CALIFORNIA” and have stood in front of Disney California Adventure (DCA) park for since the park opened in 2001 to the Friends of the California State Fair, a nonprofit organization that supports the annual summer festival. The letters will be transported to Sacramento in late September and stored at the California Exposition & State Fair site until they are installed at an entrance to the State Fair complex next year at the earliest, depending on funding as well as the timing of the fair’s planned “renewal project.” (A rendering of the potential placement for the letters is shown below, courtesy of Cal Expo.)

“I think because of the fact that Walt Disney and Governor Pat Brown worked together to create Cal Expo, it’s only fitting that these letters get renewed and repurposed up here,” says Norb Bartosik, the CEO and general manager of Cal Expo and the California State Fair, which has operated at its current site since 1968. “I think that’s the greatest part about it.”

The letters were removed from the entrance to DCA last year during the park’s billion-dollar renovation, which will culminate on June 15 with the opening of Cars Land. Bartosik says that it will cost approximately $100,000 for transportation, the site design and installation of the letters at Cal Expo. Each concrete letter is nearly 12 feet tall and weighs 8,000-12,000 pounds. Bartosik estimates that it will take three to four trucks to bring the letters up to Sacramento. The funds will be raised, in part, by the Friends of the California State Fair.

“As we near the completion of the Disney California Adventure expansion, it was important to us to find an appropriate home for the ‘CALIFORNIA’ letters,” said Disneyland Resort President George A. Kalogridis. “The letters were very popular with millions of guests over the past decade, and Cal Expo is a fitting destination to continue their legacy.”

 Source: http://www.sactownmag.com/Blog/Annual-2012/California-State-Fair-to-get-Disneylands-iconic-CALIFORNIA-letters/index.php?previewmode=on#.T8XFoM0j6F8.twitter

Drinks Inspired by The Avengers: The Fury Recipe!

Source: http://blog.thaeger.com/2012/05/20/avenger-cocktails/

Cars Land drive through Radiator Springs at Disney California Adventure

Visit http://www.InsideTheMagic.net for more from Cars Land!

A drive down the main street of Radiator Springs in Cars Land at the Disney Caliifornia theme park including looks at Flo's V8 Cafe, Radiator Springs Racers, Sarge's Surplus Hut, Luigi's Flying Tires, Fillmore's Taste-In, City Hall, and Mater's Junkyard Jamboree.

Amazing Fan-Made Avengers Helicarrier Blu-Ray Case!

Created by Dave Delisle, this Helicarrier Blu-Ray Box Set Case is so impressive and the coolest way to show off your Marvel blu-ray's!

The Helicarrier can hold up to 30 discs and an be expanded to hold up to 50 discs!

The Helicarrier is an estimated 26″ long, 16″ wingspan, and 12″ tall!

There was a petition to try to have this actually sold when The Avenger's hits store shelves this September but the petition is now closed! I hope they build and sell something like this!

Source: http://davesgeekyideas.com/2012/05/13/avengers-collection-blu-ray-case/

Drinks Inspired by The Avengers: The Agent Coulson Recipe!

Source: http://blog.thaeger.com/2012/05/20/avenger-cocktails/

Pirates Of The Caribbean: At World's End (Three-Disc Blu-ray/DVD Combo) (2007) for $8.96 (55% off) + eligible for Free Shipping!

Pirates Of The Caribbean: At World's End (Three-Disc Blu-ray/DVD Combo) (2007)

Geoffrey Rush (Actor), Johnny Depp (Actor) | Rated: PG-13 | Format: Blu-ray

3.7 out of 5 stars  See all reviews (616 customer reviews) | Like (555)

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Pirates Of The Caribbean: Dead Man's Chest (Three-Disc Blu-ray/DVD Combo) (2006) for $8.96 (55% off) + eligible for Free Shipping!

Pirates Of The Caribbean: Dead Man's Chest (Three-Disc Blu-ray/DVD Combo) (2006)

Johnny Depp (Actor), Orlando Bloom (Actor) | Rated: PG-13 | Format: Blu-ray

3.9 out of 5 stars  See all reviews (819 customer reviews) | Like (622)

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Pirates Of The Caribbean: The Curse Of The Black Pearl (Three-Disc Blu-ray/DVD Combo) (2003) for $8.96 (55% off) + eligible for Free Shipping!

Pirates Of The Caribbean: The Curse Of The Black Pearl (Three-Disc Blu-ray/DVD Combo) (2003)

Geoffrey Rush (Actor), Johnny Depp (Actor) | Rated: PG-13 | Format: Blu-ray

4.6 out of 5 stars  See all reviews (2,097 customer reviews) | Like (317)

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Disney Animated Film Recipes: Bambi - Mint Clover Marshmallows!

Thumper ate clovers and I thought this would be better than a clover recipe! Enjoy!

Ingredients: 

2 tablespoons unflavored powdered gelatin (a little over 2 packets)
1/3 cup cold water
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of kosher salt
3/4 teaspoon pure vanilla extract
6-7 drops mint extract flavoring
1/3 cup confectioners’ sugar, sifted, plus more for dusting

Directions:

Grease a quarter-sheet pan (or similar baking pan that measures about 8×12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Combine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes.

Place the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently.

Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds.

Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring.

Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture.

When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes–the candy will turn white and fluffy during this time.

Beat in the vanilla. Beat in the mint extract flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of mint flavor. Beat in the food coloring, drop by drop, until you get the color you’re looking for.

Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface.

Dust the marshmallow slab with more confectioners’ sugar and use a small clover cutter to cut into shapes.

Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess.

Store in an airtight container for up to 1 week.

Source: http://www.diaryofamadhausfrau.com/2011/03/lucky-mint-marshmallows-for-st-patricks.html

Drinks Inspired by The Avengers: Captain America Recipe!

Source: http://blog.thaeger.com/2012/05/20/avenger-cocktails/

Drinks Inspired by The Avengers: The Black Widow Drink Recipe (AKA The Hot Russian)

Source:http://blog.thaeger.com/2012/05/20/avenger-cocktails/

Coolest Pic You'll See Today: Iron Man Scooter!

I think it's the Mark-2 armor!

E.T. - First Time on Blu-ray

Heading to blu-ray sometime this Fall! It looks to be the original cut of the film as well!

Making Batman Arkham City :Inside Rocksteady Studios. 'Voice Cast'

Find us on Facebook https://www.facebook.com/batmanarkhamcity

Harley Quinn's Revenge will be released on XBL and PSN (America) May 29th and XBL PSN (Europe and other territories) May 30th

Batman: Arkham City Game of the Year Edition is available May 29th in North America and September for the rest of the world

Brand new trailer for Batman: Arkham City Game of the Year showcasing making the game's Sound Effects.

Featuring a never before seen look at the making of Batman: Arkham City and showing a sneaky look inside developer Rocksteady Studios.

Stay tuned for more Inside Rocksteady videos!

The World's Most Expensive Hamburger! $295.00!

According to the Guinness Book of World Records, this is the most expensive hamburger in the world!


Made by Serendipity 3 in New York, the Le Burger Extravagant, is made up of Japanese Waygu beef, 10-herb white truffle butter, smoked Pacific sea salt, 18-month cheddar, shaved black truffles, a quail egg, and a white truffle-buttered roll.

There is also a solid gold, diamond-encrusted toothpick holding the whole thing together that really drives up the price!

Now, how many can I order for you?

Indiana Jones Vs. the Nazi's! (A scene that never happened)

Source: http://batfish73.deviantart.com/

Gin Rickey Recipe!

Ingredients

• 1.5 oz Gin, bourbon or rye whiskey
• 1 Lime, cut in half
• Club soda

Glass: Highball

Preparation

Fill a highball glass with ice and add the gin or bourbon. Juice the lime halves into the glass and drop in the juiced lime shells. Fill with club soda.

Note: Using bourbon or rye whiskey makes a Whiskey Rickey.

Source: http://liquor.com/recipes/gin-rickey/?utm_source=huffpo&utm_medium=articl&utm_campaign=memday

Red The Fire Engine Giveaway!

WE are less than three weeks away from the opening of Cars Land at Disney California Adventure! Red The Fire Engine is this week's giveaway! The giveaway starts at 7am PST today and ends on Thursday May 31st at 7am PST! Good luck!

a Rafflecopter giveaway

Boston Rum Punch Recipe!

Ingredients

• 2 oz Smith & Cross Traditional Jamaica Rum
• Lemonade*

Garnish: Nutmeg or half a strawberry and an orange slice

Glass: Pint

Preparation

Fill a shaker with finely cracked ice. Add the rum and fill with lemonade. Shake briefly and pour (unstrained) into a pint glass. Add a straw and garnish with either freshly grated nutmeg or half a strawberry and an orange slice.

*Lemonade
INGREDIENTS:

• Peels of 6 lemons
• .75 cup Demerara sugar
• 6 oz Lemon juice
• 24 oz Water

PREPARATION:
In a bowl, muddle the lemon peels and sugar. Let stand for an hour or two to extract the lemon oil. Add the remaining ingredients and stir until the sugar dissolves. Refrigerate until needed.

Source: http://liquor.com/recipes/boston-rum-punch/

Wild Turkey Mint Tea Recipe!

Ingredients

• 4 cups Water, divided
• 4 Black tea bags
• 2 tbsp Sugar
• 1 cup Fresh mint leaves
• 1.5 cups Wild Turkey Bourbon
• Juice of half a lemon
• Juice of half a lime

Garnish: Mint sprig

Glass: Tall

Preparation

In a large saucepan, boil 2 cups of water and the sugar. Remove from the heat and add the tea bags. Steep for 8 minutes and then discard the bags. Add the remaining 2 cups of water. Transfer to a pitcher and chill. Add the mint and crush with a wooden spoon until fragrant. Stir in the bourbon, lemon juice and lime juice. Serve in tall glasses filled with ice. Garnish each glass with a mint sprig.

Source: http://liquor.com/recipes/wild-turkey-mint-tea/?utm_source=huffpo&utm_medium=articl&utm_campaign=memday

Chocolate Chip Cookie Dough Cupcake Recipe!

Chocolate Chip Cookie Dough Cupcakes

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Ingredients:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/

Kahlua- Espresso Chocolate Chip Cookie Recipe!

Yield: About 5 dozen

Prep Time: 25 min

Cook Time: 10 min

I'm sure you can imagine that these are wonderful when they're fresh out of the oven... pull apart and bite into those melty chocolate chips. The Kahlua is a nice touch too

Ingredients:

2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 Tablespoon espresso powder
1 Tablespoon Kahlua
1 cup butter, at room temperature
1 cup light brown sugar, packed firmly
1/2 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips, melted & then cooled a bit
1 (12 ounce) package semisweet chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silpat mats.

2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside.

3. In a small dish, dissolve espresso powder in Kahlua; set aside.

4. In a large bowl, use electric mixer to cream butter and sugars together. Add Kahlua mixture, eggs and vanilla; beat until thoroughly combined. Add cooled, melted chocolate and continue to beat until it’s mixed in. Add flour mixture and beat at low speed until all flour is incorporated into the dough, scraping down sides of the bowl as needed. Stir in chocolate chips.

5. Drop by rounded teaspoonfuls (or use a cookie scoop) 2-inches apart onto prepared cookie sheets. Bake 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on wire rack.

Tips:

*If you don’t have Kahlua, you can sub any other coffee-flavored liqueur. If you don’t wish to add Kahlua at all, just leave it out.

Source: http://www.recipegirl.com/2007/03/10/kahlua-espresso-chocolate-chip-cookies/

Key Lime Bar Recipe!

Ingredients

Crust
• 5 ounces animal crackers (about 2 cups)
• 3 tablespoons packed brown sugar (light or dark)
• Pinch table salt
• 4 tablespoons unsalted butter, melted and cooled slightly
Filling
• 2 ounces cream cheese, room temperature
• 1 tablespoon grated lime zest, minced
• Pinch table salt
• 1 (14-ounce) can sweetened condensed milk
• 1 egg yolk
• ½ cup fresh lime juice, or Key lime juice
Garnish (optional)
• ¾ cup sweetened shredded coconut, toasted until golden and crisp

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. 

2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven. 

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). 

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. 

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.) 

Notes

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use regular bottled lime juice, however bottled Key Lime juice is fine. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

Source: http://carnaldish.com/recipes/dessert/cookies-bars/key-lime-bars/#.T8G6J1LhcUo

The Next (5/27/2012) Cars Character Giveaway is For...

It;s Red! Red will be part of his own show in Cars Land called "Red to the Rescue!" Red meets up with his good buddy, a Volunteer Firefighter. The Firefighter lets everyone know the flowers in the area need watering. It’s “Red to the Rescue,” but each time the Firefighter attempts to use Red’s hose, it backfires on him! In all the fun, the plants manage to get wet, and you might too!

The giveaway will begin tomorrow Sunday May 27th at 7am PST and end on Thursday May 31st at 7am PST!

And The Winner of the Transformers: The Ride Autobot Racing Prize Pack Is....

Bruce!
bruces808@yahoo.com!

Congrats! you have 48 hours to email me at sasakitime@gmail.com to claim your prize!

Gluten Free Strawberry Strawberry Cupcake Recipe!

Ingredients

• Macerated and Puréed Strawberries
• 1 one pound (or a quart) package of fresh strawberries, washed and hulled
• 2 oz. sugar (about 1/4 cup)
• 1 tablespoon Grand Marnier
• 1 tablespoon Framboise
• Cupcake
• 200 grams AP GF flour (100 grams superfine brown rice flour, 50 grams each superfine white rice flour and tapioca flour/starch) (about 1.5 cups)
• 170 grams granulated sugar (heaping 3/4 cup)
• 1.5 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
• 116 grams macerated and puréed strawberries (about 1/2 cup)
• 1 teaspoon vanilla
• 1 teaspoon Framboise
• 3 large egg whites
• Strawberry Buttercream
• 170 grams unsalted butter, chilled room temperature (not hard, not melty) (1.5 sticks or 12 tablespoons)
• 1 teaspoon vanilla
• 4-6 tablespoons macerated and puréed strawberries
• 455 grams powdered sugar, sifted (about 4 cups)
• Topping
• 1 half-pint heavy cream, whipped (1 cup)
• 6-8 fresh strawberries sliced

Instructions

Macerated Strawberries

1. Wash and hull one pound of strawberries, reserving a few for decoration. Cut into small slivers. Add 1/4 cup of sugar, liqueurs, and mix well. Cover and give the container a little shake. Refrigerate at minimum two hours and overnight is better. You want liquid to accumulate. Purée in a small food processor or blender. Don’t strain the liquid. Set aside. You might not use it all and the remainder can be frozen.

Cupcake

1. Preheat oven to 350. Place cupcake liners in a muffin pan (about 12).
2. In a large bowl (stand mixer or hand mixer is fine) weigh flours, add sugar, baking powder, salt, and baking soda. Whisk. In a microwave safe glass container melt butter and cool slightly. Add in vanilla, Framboise and puréed strawberries. Mix. Add egg whites. Whisk to incorporate. Add to dry mixture and beat until fully combined and batter is shiny, about two minutes. Scoop into liners about 2/3 full and bake 15 minutes. Rotate pan and bake about 6 minutes more or just until a toothpick comes out clean. Remove cupcakes to a rack. Cool completely before frosting.

Strawberry Buttercream

1. Whip butter with vanilla and 4 tablespoons of the strawberry mixture until thoroughly combined. Add sifted sugar and mix on low until combined. Add more strawberry purée by the tablespoon until the buttercream looks like frosting. Less is more! Turn mixer to high and whip until light and fluffy. Add more purée if the frosting is too stiff. Pipe or spread onto cupcakes.

Topping

1. Top with a dollop of whipped cream and freshly sliced strawberries.

Source: http://glutenfreecanteen.com/2012/05/16/strawberry-strawberry-cupcakes-gluten-free/

Vermouth Spritzer Recipe!

Vermouth Spritzer
Fresh, muddled strawberry meets two wine-based mixers in this summery, low-alcohol refresher.

1 fresh strawberry quartered
1 oz. dry vermouth
1 1/2 oz. Cocchi Americano
3 oz. club soda
Ice cubes
Tools: muddler, barspoon
Glass: highball
Garnish: fresh mint bouquet, 3 drops of Bitter Truth Jerry Thomas Decanter bitters (optional)

Muddle the strawberry in the base of a highball glass. Add remaining ingredients, except club soda, and fill glass with ice. Top with club soda, gently stir to combine and garnish.

Source: http://imbibemagazine.com/Vermouth-Spritzer-Recipe

Bourbon Street Recipe!

Bourbon St.
Bourbon and fresh strawberries are a match made in cocktail heaven, and the ginger and honey syrups make this drink even more delicious.

2 oz. bourbon
2 fresh strawberries, hulled and quartered
3/4 oz. ginger syrup (use a commercial version like B.G. Reynolds’ or make one with equal parts fresh ginger juice and granulated sugar)
1/2 oz. honey syrup (1:1 honey dissolved in water)
3/4 oz. fresh lemon juice
2 dashes rhubarb bitters (click here for a DIY recipe)
Club soda
Ice cubes
Tools: shaker, muddler, strainer
Glass: highball
Garnish: fresh strawberry slice and mint sprig

In the base of a shaker, muddle strawberries with honey syrup. Add remaining ingredients, except club soda, and shake with ice. Strain into an ice-filled highball glass, top with soda and garnish.

Source: http://imbibemagazine.com/Bourbon-Street-Recipe

Weissen Sour Recipe!

Weissen Sour
Orange- and coriander-scented white (or wit) beer meets a dose of bourbon, a splash of lemon juice and a spoonful of orange marmalade in this easy-drinking beer cocktail.

2 oz. bourbon
3/4 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
Barspoon of orange marmalade
2 dashes orange bitters
2 oz. white ale
Ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: lemon twist

Combine all ingredients and gently shake with ice. Strain over fresh ice cubes into a glass and garnish.

Source: http://imbibemagazine.com/Weissen-Sour-Recipe

Cruising at Night with Lightning and Mater at Flo's V8 Cafe!

Looks like the boys stopped in to get a quart or two of oil at Flo's V8 Cafe!

Source: http://disneyparks.disney.go.com/blog/2012/05/cruising-at-night-with-lightning-mcqueen-and-mater-in-cars-land-at-disney-california-adventure-park/

Cruising at Night with Mater and Lightning in Cars Land!

Looks like the boys are hitting the streets as night falls upon Radiator Springs!

Source: http://disneyparks.disney.go.com/blog/2012/05/cruising-at-night-with-lightning-mcqueen-and-mater-in-cars-land-at-disney-california-adventure-park/

Inspiration for the Carthay Circle Fountain

Imagineer Lisa Girolami shares some insight into the inspiration for the fountain in Carthay Circle at Disney California Adventure park, and how it tells the story of the Los Angeles that Walt Disney knew when he first arrived. Read more at the Disney Parks Blog:

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Another Beautiful Photo of the Carthay Circle Fountain!

As more walls come down around the Carthay Circle area, you already feel that this is a whole new park.You feel transported to another time period, much like Disneyland and Main Street. Wait until you see the Red Car Trolley go by as you listen to the swinging sounds of the Big Bands.

Source: http://disneyparks.disney.go.com/blog/2012/05/carthay-circle-fountain-revealed-at-disney-california-adventure-park/

Carthay Circle Fountain Revealed at Disney California Adventure Park

More walls came down today in Disney California Adventure! This time the fountain in the Carthay Circle has finally been unveiled! And it is a beauty!

Source: http://disneyparks.disney.go.com/blog/2012/05/carthay-circle-fountain-revealed-at-disney-california-adventure-park/

Gluten Free Blueberry Breakfast Spoon Cake Recipe!

Ingredients 

Spoon Cake

• 86 grams unsalted butter (6 tablespoons)
• 180 grams AP GF flour (1 and 1/3 scant cup) (90 g superfine brown rice flour, 45 g each superfine white rice flour and tapioca flour/starch)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground nutmeg
• 56 grams granulated sugar (about 1/4 cup)
• 56 grams light or dark brown sugar (about 1/4 cup, packed)
• 1 extra-large whole egg
• 200 grams buttermilk (about 1 cup)
• zest of one lemon
• 400 grams fresh or frozen (thawed) blueberries (2.5 heaping cups)
• Topping
• Vanilla Ice Cream or gelato or whipped cream

Instructions

1. Preheat oven to 350.
2. Place butter in a 9×9 baking pan. Place in the oven to melt while you prepare the batter. Don’t let the butter turn dark brown. Medium brown is great.
3. Whisk together flour, baking powder, baking soda, salt, nutmeg, and sugars. In a small container whisk together egg, buttermilk and lemon zest. Add to dry ingredients and stir just until mixed – don’t over do it. Think quick breads which are stirred just until incorporated.
4. Remove the pan from the oven while the butter is bubbling and slightly nutty color. Pour the batter into the pan over the butter without stirring. Pour berries into the center of the pan and again, no stirring.
5. Bake about 35 minutes and rotate pan. Bake about 15-20 minutes more or until the cake is starting to get really brown and the berries are melty, juicy and bubbling. Don’t under bake the center. Cool slightly. Spoon warm cake into bowls and top with ice cream.

Source: http://glutenfreecanteen.com/2012/05/17/blueberry-breakfast-spoon-cake-gluten-free/

Green Tea Sake Mosc-jito Recipe!

Green Tea Sake Mosc-jito

by William Eccleston
GM/Wine Director of Ristorante Panorama in Philadelphia, Pennsylvania.

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1.5 oz. G Joy Sake 

3/4 oz. Canton Ginger Liqueur 

3/4 oz. Green Tea Simple Syrup

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1. Muddle with juice of 2 lime wedges and 8-10 mint leaves
2. Shake and pour into hi-ball glass
3. Finish with 1.5 oz Sparkling Italian Moscato float
4. Garnish with candied ginger and lime wedge
   
   Source: http://www.sakeone.com/Lifestyle/cocktails/34-green-tea-sake-mosc-jito

Blue Moon Sake Recipe!

Blue Moon

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4 oz. Moonstone Asian Pear Sake 

1 inch cube of creamy blue cheese (more if desired) 

1 sprig rosemary

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1. Add ingredients to a shaker with ice including rosemary needles and shake hard for ten seconds or fully blended
2. Strain into a cordial glass or traditional sake cup
3. Serve on a plate rosemary sprig and blue cheese crumbles
   
   Source: http://www.sakeone.com/Lifestyle/cocktails/58-blue-moon

Transformers: The Ride grand opening ceremony at Universal Studios

The full, action-packed grand opening ceremony for Transformers: The Ride-3D at Universal Studios Hollywood in California on May 24, 2012.

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Video shot and edited by Benson Ma.