_Even though International Fetish Day is meant to celebrate BDSM, I chose a more gentle approach to today's holidays. In honor of Penguin Awareness Day, I would like to share some of my favorite blacks and whites in recipes, art, style, photos and decor.

_Here are some fun penguin facts thanks to penguinfacts.net.
- Penguins are birds (Justin seems to think this is like saying "Dogs are dogs." Not true.)
- They don't fly, they use their wings for swimming at a pace of about 15mph.
- Are you a member of the United States Libertarian Party? Better think about getting this unofficial symbol tattooed on your bicep. Or better yet, your tail-feather! I crack myself up!
- Penguin = "pen" meaning head and "gwyn" meaning white.
- Penguins are ancient species that appeared 40 million years ago in the Eocene Epoch!
- They usually move in huge groups called colonies or rookery.
- There are at least 18 difference species of penguins.
- There may be as many as 100 millions penguins in the world, but they can be endangered by oil spills, water pollution and over harvesting of fish, squid or krill.
- They mate for life. . .  how adorable!
                                                  "Let's have a penguin-type of love!"

_National Popcorn Day

_DIY Microwave Popcorn in a Brown Paper Bag - Squawkfox

_1. Get flat-bottomed brown paper lunch bag.
2. Add a 1/2 cup scoop of bulk popcorn kernels to your brown paper bag.
3. Fold the bag over twice (STAPLES = SPARKS, stay away!)
4. Pop into microwave for 3 minutes on high.
5. Add toppings (ie. chili powder, hot sauce and salt; onion powder and garlic powder; parmesan cheese and salt; cinnamon, sugar and honey; butter and salt)

Holy canoli, good idea!!

_Oh. My. Gosh.

Popcorn Cake - Cookies and Cups

_Prepare a large tube or bundt pan by spraying evenly with cooking spray. Pop 2 bags of buttered microwave popcorn as directed on the package and dump into a large bowl. Pick out the kernels that didn’t pop. Now mix in 2 cups of M&M’s and 1 1/2 cups broken pretzel sticks.. (Not crushed, just broken into smaller pieces) melt 1 stick (1/2 cup) of butter over low in a large saucepan. When melted add in a 16 oz bag of mini marshmallows (8 cups).  Stir until melted and smooth.  Remove from heat and pour over your popcorn mix. Stir until all the ingredients are combined and then press into the prepared pan. Cover with foil and let your cake set for at least an hour to cool. Loosen sides of your cake from the pan by running a butter knife around the edges. Flip your pan over onto your serving platter.

Thank you so much for sharing, Shelly. My life is now complete.

__I want this made into a scarf, please?

Last, but not least . . .

The Winkler Family Popcorn Balls - Thanks, MOM!
3 batched of popped corn
1 small box of any flavor Regular Jell-O (Traditionally: Black Cherry and Lime)
3 cups mini marshmallows
6 Tbs butter
Put Jell-O and butter in pot and melt/stir until Jell-O is dissolved. Add marshmallows and melt. DO NOT STIR marshmallows after melted as it will not be fluffy! Pour this mixture over popped corn in large bowl, stir to coat evenly. With buttered hands, make into balls and enjoy!

This is usually in our Christmas Care Packages and after I got mine this year, I asked my mom to make me some with double the marshmallow and half the popcorn next year. . . Keeping my fingers crossed!

_BTW: Design Indulgences has some GREAT ideas for hosting your own movie night complete with gourmet popcorn bar! Check it out!

                                           Happy Popping!
                                                     XO

_P. S. Thanks to Hungry Happenings for this great "thesaurus" treat!

_Women's Health has a great 45-minute spin workout with a playlist to keep you moving!

minutes 0 to 3
Warm up. Pedal comfortably with little or no resistance.
"Diamonds from Sierra Leone," Kanye West featuring Jay-Z
minutes 3 to 7
Add resistance. Make pedaling harder and rise out of the saddle.
"Harder to Breathe," Maroon 5
minutes 7 to 11
Add more resistance. Slow your pace to 55 to 60 rpm. Alternate standing and sitting for 30 seconds each.
"Grenade," Bruno Mars
minutes 11 to 15
Active recovery. Reduce the resistance and maintain a brisk, high pace (cadence) at 88 rpm.
"Just Can't Get Enough," The Black Eyed Peas
minutes 15 to 19
Flat ride. Add a bit more resistance and pedal at 90 to 95 rpm.
"Days Go By," Dirty Vegas
minutes 19 to 23
Hill surges. Up the resistance and pedal at 65 rpm. Every 30 seconds, increase your leg speed and surge as fast as you can for 15 seconds.
"Judas," Lady Gaga
minutes 23 to 27
Fast and flat. Ease up on resistance and pedal at a fast pace (110+ rpm).
"Party Rock Anthem," LMFAO
minutes 27 to 31
Steep climb. Increase resistance and slow to 70 rpm, alternating between sitting and standing for 30 seconds each.
"Uprising," Muse
minutes 31 to 35
Steady cruising. Reduce resistance and pedal at your preferred cadence.
"Curbside Prophet," Jason Mraz
minutes 35 to 43
Speed play. Mix short and long sprints (95 to 110 rpm during sprints, 65 to 70 rpm during recovery). Start with 10 seconds and work up to 60 seconds (equal recovery time).
"If U Seek Amy," Britney Spears
minutes 43 to 45
Cool down. Pedal comfortably (85 rpm) with little or no resistance.
"Love the Way You Lie, Part II," Rihanna

Last, but not least, I am participating in the 21-Day Yoga Challenge! I get an email every day with a new yoga video, the point is to practice yoga every day for 21 days. Yoga Journal is a wonderful source for free yoga videos, health tips and wisdom.

_Lemon Chicken & Asparagus - Sing for Your Supper

Ingredients:
1 tablespoon olive oil, plus more for the asparagus
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 yellow bell pepper, chopped or cut into thin strips
1 cup chicken broth
1 tablespoon flour
salt and pepper
juice of one large lemon
1 bunch fresh asparagus

Directions:
Preheat the oven to 350 degrees and line a baking sheet with foil. Lay the asparagus in a single layer on the baking sheet and drizzle with olive oil. Season with salt and pepper and bake for about 6-8 minutes, until just barely tender. Set aside.

Meanwhile, heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, turning the pieces so they cook evenly, for about 5 minutes. Add in the peppers. Cook for an additional 5 minutes then using a slotted spoon, transfer the chicken and peppers to a plate and set aside.
Reduce heat to medium-low and whisk the flour into the drippings left in the skillet. Slowly whisk in the chicken broth. Add salt, pepper and lemon juice. Whisk constantly until the sauce starts to thicken slightly. Add the chicken and peppers back in and cook for 5-7 minutes.

Spoon the chicken, peppers and sauce over the asparagus and serve. Oh my gosh, yum!!

_Happy Friday the Thirteenth and sweet dreams!
XO

_Penne with Artichokes - Cooking on the Side

Ingredients:
1 small onion, finely sliced
1/4 cup extra virgin olive oil
5 artichoke hearts, finely sliced
1 tablespoon capers
1 1/4 cups canned diced tomatoes
1 lb. penne rigate
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese


Directions:

1. In a skillet over medium-high heat, sauté the sliced onion in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the capers and tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
2. Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

_If you haven't discovered Cooking on the Side yet, that makes me excited for you!
The brilliant Kathy takes recipes on the sides of food packaging
and makes them her own with incredible results!

_Mushroom Marsala Pasta with Artichokes
- Smitten Kitchen
Ingredients:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits (Deb used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but Deb used snail-shaped or chiocciole
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Directions:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though it may take you much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

The writer of Smitten Kitchen, Deb, makes a note to say "though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick."

Thanks, Deb! I cannot WAIT to try this one!

_Happy feasting!
XO