Posts Tagged ‘avavonbingo’
Bingo is the latest old school pastime making a comeback with a younger generation. Even rock stars like Smashing Pumpkins front man Billy Corgan enjoy it. He hosts monthly bingo nights in his Chicago teashop. This crowd includes mostly 30 something hipsters sipping tea and playing bingo. The Chicago hot spot is packed with new players all the time. Even bingo suppliers are tapping into this market with neon bingo paper and daubers that glow in the dark. How cool is that!
They say you can hear the players get so excited you can even hear ooohs and ahhs when they are getting close to a bingo. The thrill and excitement of it brings people back for more.
Bingo is and always has been a great way to catch up with friends and chat. Playing online is just as fun especially when you have lots of great bingo buds like we have on Bingo.com.
So we want to hear from you. Why do you love Bingo? What makes you come back for more? Comment on the blog or on our facebook page.
Until next time…
I told you I’d be back more often so here I am with another post for all my fave bingo buds! Have you ever been to a bingo hall and wondered if there is a certain set of rules or etiquette during a bingo game? Well we have the answer for you. For all of you who were wondering what the 10 golden rules of bingo were, here they are in all their bingo glory.
Follow these simple rules and be guided into a state of bingo enlightenment. They will keep you well-liked at the bingo hall as well as in the bingo chat rooms.
THE 10 COMMANDMENTS OF BINGO
1. Thou shalt not sit in thy neighbor’s lucky seat.
2. Thou shalt not covet thy neighbor’s bingo card.
3. Thou shalt not take the Caller’s name in vain.
4. Thou shalt not call false “Bingo.”
5. Thou shalt not wish bad luck on thy neighbor.
6. Thou shalt not threaten to kill the Bingo Caller.
7. Thou shalt not steal thy husband’s money for Bingo.
8. Thou shalt not brag about how much thou hast won.
9. Thou shalt not whine about how much thou hast lost.
10. Thou shalt honor thy Bingo Host.
And if you know me I love cooking almost as much as I love bingo! The weather is starting to get warmer which always gets people in the mood for BBQ! Here for all my meat loving bingo buddies is a yummy and super simple recipe for Pulled Pork. I just made it last weekend and everyone thought it was to die for! Hope you enjoy it too!
Slow Cooker Pulled Pork (8 servings)
-1 (2 lb. pork tenderloin) or you can use roast I’ve heard
-1 (12 fluid oz) can or bottle of rootbeer
-1 (18oz) bottle of your favorite BBQ sauce
-8 hamburger buns, split and lightly toasted
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Recipe courtesy of Allrecipes.com
Until next time….
Hi y’all! I’m back and writing my first blog in awhile. We’ve been busy at Bingo.com over the past few months. Bingo is our passion and we are always working hard to make it the best free bingo site. The one thing we love about our site is our loyal players. Many of our players have been playing since the first year the site was up in 1999. It’s so nice to see the same usernames still playing after all these years. There is also many more signing up every day, which is so exciting! Next year marks our 15th anniversary of the site. Wow- can you believe it! Even I, Ava Von Bingo, have been around since 2001 and have so enjoyed playing bingo on the site with all of you.
We wanted to thank all of you for your continued support of Bingo.com! We love our players and are looking forward to many more years of fun playing our favorite game. What game is that you ask….BINGO!!!!
Also, I wanted to share with you a recipe is absolutely delish! Hope you enjoy it as much as we did! Hoping to post more regularly now so send me your recipes or topics you’d like to read about to email@example.com and maybe you’ll see it on the next post.
Until next time bingo buddies….
Broccoli-and- Cheese-Stuffed Baked Potatoes
- 8 large baking potatoes
- 2 tablespoons olive oil
- 3/4 pound broccoli florets (5 cups)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups grated low-fat Cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper
- Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
- In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
- Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
- Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Recipe courtesy of Myrecipes.com
We try to eat a meal together everyday and eat healthy majority of the time with the occasional treat rather than the other way around. I try and make it fun and use dips, if necessary, to help her eat more veggies. Sometimes I use cookie cutters on sandwiches or make faces on the plate out of veggies and the rest of her meal. She loves it and usually gobbles it up. You know what- there’s always bribery too. What parent hasn’t said, “okay eat 2 more bites and then you can have…(blank)”. Haaha. It’s a battle but it’s worth it. It’s hard sometimes because if you’re like me you crave comfort food in the winter and although comfort food is comforting it is usually not super healthy. Here’s a recipe that will keep you warm and will curb your comfort food craving. Yum!
Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes
• 8 Roma tomatoes, halved, seeds and inner flesh removed
• Olive- or vegetable-oil cooking spray
• 2 1/2 tbsp extra-virgin olive oil
• 2 tsp chopped fresh thyme
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 slices thick-cut bacon, diced
• 1 cup chopped onion
• 8 cloves garlic, minced
• 3/4 cup chopped carrots
• 3/4 cup chopped celery
• 3 cans (15.5 oz each) great Northern beans, rinsed and drained
• 6 cups lower-sodium fat-free chicken broth, preferably organic
• 2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
• 1/4 cup chopped shallots
• 1 3/4 lb baby spinach
Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.
Read More http://www.epicurious.com/recipes/food/views/Organic-Chicken-and-White-Bean-Stew-with-Spinach-and-Slow-Roasted-Tomatoes-232346#ixzz1DanXiHJW
I don’t know about you but it’s been a really cold, busy winter and I’m about ready for some hot weather. I know many of you are probably knee deep in snow and I probably sound like a whiner but I could sure use some hot weather and sun. I think Manfred’s travels are making me a little jealous! Maybe he’ll take me along on his next adventure. We’d be quite a sight to see -him in his lederhosen and me in my cute dirndl.
Hopefully I’ll have a travel adventure to share with you soon too. In the meantime I’m staying cozy inside, snuggled in a blanket, playing bingo and chatting with all my fave bingo buddies.
Until next time….
Do you get together for Superbowl? What are your favorites Superbowl snacks? I’ve heard lots of people use Dr. Pepper to make a rib marinade. Interesting! Although I’m not a soda drinker, Dr. Pepper has a unique flavor that would definitely add to a sauce and make it sweet and yummy. My family always boils ribs with garlic and onion and then grills them just until brown. This makes them fall off the bone and very moist. Here’s a recipe for the Dr. Pepper sauce.
Dr. Pepper BBQ Sauce
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt
1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don’t overseason the sauce.
2. Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender—this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
If you’re not a big football fan why not play bingo with your bingo buds and leave the football watching to the boys. Or if the kids are getting bored during the game you can organize a pint-sized flag football game either inside (if you have the room) or outside if the weather permits. Play with a soft football, especially inside, to avoid accidents. The adults can play too especially if you’ve filled up on Superbowl snacks. We had a little football game a few years ago and it was a blast and it was a great way to burn off some energy and calories. Another fun game you can play with kids is an outdoor football toss. With a hula hoop you can have kids try to throw the football through the hoop. If they get it through move back and have them try again. You can even have prizes from the dollar store like pom-poms to cheer on their fave team, glow sticks, or whistles and clappers for touchdowns. Make it fun for everyone and you’re sure to have a fun night!
Until next time my bingo buddies….
I think now we’ll save our pennies for a trip or something we can do together. I totally didn’t realize how fast they add up. I think it’s a good lesson, especially for kids, to learn to save for something they really want and hopefully it will prevent them from getting into debt later in life.
Maybe you’ve always wanted to go to the Superbowl. I was looking at tickets and they are expensive! You’d have to save a lot of pennies for those tickets. If any of you are football fans the Superbowl is coming up and that means SUPERBOWL Parties! Who are you cheering for? I used to love the SNL skit about the Super fans. Remember ‘DA Bears’ and ‘Mike Ditka for President’ sketches. Here’s a clip for you. Super Fans-SNL
If you’re having a Super bowl party try this yummy recipe for chicken drummettes that I’m sure you and your guests will love.
Until next time bingo buddies…
Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce
• 2 tablespoons (1/4 stick) butter
• 1 cup chopped onion
• 3 garlic cloves, peeled, thinly sliced
• 1 cup bourbon, divided
• 1 cup ketchup
• 1/2 cup hot pepper sauce (such as Crystal)
• 1/4 cup tomato paste
• 3 tablespoons (packed) golden brown sugar
• 30 chicken drumettes (about 4 pounds)
• Blue Cheese Dipping Sauce
Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
Ingredient tip: A chicken drumette is the thick, meaty section of the chicken wing that resembles a drumstick.
Read More http://www.epicurious.com/recipes/food/views/Bourbon-Glazed-Chicken-Drumettes-with-Blue-Cheese-Dipping-Sauce-357292#ixzz1Bboj7Exi
Here’s a yummy recipe I like using beets. If you use red beets then your pasta will be pink; my daughter might like that. Every girl loves pink! Lol!
Farfalle with Golden Beets, Beet Greens and Pine Nuts
• 1/3 cup pine nuts
• 4 tablespoons extra-virgin olive oil, divided
• 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
• 3 garlic cloves, minced
• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
• 12 ounces farfalle (bow-tie pasta)
• 1/3 cup grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
Read More http://www.epicurious.com/recipes/food/views/Farfalle-with-Golden-Beets-Beet-Greens-and-Pine-Nuts-351260#ixzz1AwpsSTxL
Here’s a few other funny stories from kids:
One summer evening during a violent thunderstorm a mother was tucking her son into bed. She was about to turn off the light when he asked with a tremor in his voice, ‘Mommy, will you sleep with me tonight?’ The mother smiled and gave him a reassuring hug. ‘I can’t dear,’ she said. ‘I have to sleep in Daddy’s room.’ A long silence was broken at last by his shaky little voice; ‘The big sissy.’
A kindergarten pupil told his teacher he’d found a cat, but it was dead. ‘How do you know that the cat was dead?’ she asked her pupil. ‘Because I pissed in its ear and it didn’t move,’answered the child innocently. ‘You did WHAT???’ the teacher exclaimed in surprise. ‘You know,’ explained the boy, ‘I leaned over and went ‘Pssst!’ and it didn’t move.’
Kids do say the darndest things. Gotta love em. What have your kids said that made you LOL?
At this time of year people tend to have lots of events to attend-work party, family, friends getting together to name a few. There is also so much food associated with all these events that it is hard not to gain weight. I usually eat very healthy but there are so many appys and desserts that are only around at this time of the year, I digress. My weaknesses are pecan tarts, shortbread and chocolates which are probably some of the worst offenders. How do you do it?
Have you ever wondered how celebrities do it? It’s all about moderation and keeping active even over the holidays. The pros on Dancing with the Stars have just created a new DVD to help burn off those holiday pounds called Fat Burning Cardio Dance and Ballroom Buns and Abs. Sounds interesting. Not sure what ballroom buns look like but I imagine they’re better than mine. Anyway here are the Dancing with the Stars tips for the holidays from People.com:
• Eat what you want – in moderation: “It’s unrealistic to not eat the good things around the holidays. If you deprive yourself, you’ll want something even more, give in and then feel bad about it later.”
• Do something active every day: ”Every single day I do at least an hour of something – DVD workouts, dance, I use stretch bands. And when I’m traveling, I work out at the hotel.”
• Don’t go it alone: ”Anytime I want to buckle down and do something, my mom and I do it together. When you have a buddy, you have someone to talk to, to motivate you.”
I’m going to give it a try and see how much self-control I can have over the holidays. I will not give in (too often) to temptation!!
Since we’re on the topic of being healthy I figure a recipe for a salad is in order. Yum!
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons whole-grain mustard
• 1 teaspoon sugar
• 1 teaspoon kosher or sea salt
• Freshly ground pepper
• 1 cup thinly sliced red onion
• 1/3 cup sweetened dried cranberries
• 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
• 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
• 2/3 cup hazelnuts, toasted (see Cook’s Notes) and chopped
For the dressing use a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and give it a good shake to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the yucky raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with about 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top. Serve immediately.
Do Ahead- The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.
I think I can..I think I can…
Here at Ava’s Corner I will be posting a weekly home, cooking, gossip column. We encourage you to comment and give us suggestions on topics you’d like to see.
This week I’ll be posting an easy recipe for Thanksgiving. Our US bingo buddies only have a couple days before the big dinner so if you’re doing the cooking or if you’re supposed to bring a dish here is a tasty side dish for you. These green beans are my favorite holiday side dish and are super tasty. My daughter loves green beans-with ketchup. I know it sounds kinda gross but at least she’s eating her vegetables, right?
Green Beans with Fresh Cranberries
- Sea salt and freshly ground black pepper, to taste
- 1 Tbsp. fresh tarragon, chopped
- 2 Tbsp. fresh parsley, chopped
- 1 clove garlic, minced and pressed
- 1 cup cranberries
- 2 Tbsp. margarine
- 1/2 lb. green beans, trimmed and cut on the diagonal
Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.Cook until heated through.
Although holidays can be stressful if you plan ahead you can have a great time. Sometimes getting together with your family is a cause for stress. Some families don’t get along as well as others; funny enough I noticed today on the show, The Talk, that one of the guests suggested playing Dysfunctional Family Bingo to lighten up the mood. Call it like you see it: sibling rivalry, hormonal imbalance, questionable parenting? Bingo! Sounds interesting to say the least.
Hopefully your Thanksgiving is relatively stress free. Travel safe and enjoy the time with your family and friends. We wish you a happy and healthy thanksgiving weekend. Also, have fun shopping if you’re heading out into the madness.
Happy Thanksgiving bingo buds!