Posts Tagged ‘classic games’
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…
As soon as Autumn begins and it starts to cool off I begin to crave those savory flavors like nutmeg, ginger, pumpkin, cinnamon, and sage. With Thanksgiving just around the corner here is a recipe that is sure to satisfy those cravings. I know its not exactly healthy, which I try my best to be, but sometimes we gotta treat ourselves. Right? Right?
Marbled Chocolate-Pumpkin Brownies
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup butter, cut up
- 2 1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 2 teaspoons vanilla
- 3/4 cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
In a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside.
In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
To Store: Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
Recipe courtesy of: http://www.bhg.com/recipe/brownies/marbled-chocolate-pumpkin-brownies/
These are definitely a decadent treat!
This weekend we’re going to a corn maze and pumpkin patch with the little ones. Should be fun! When it comes time to carve I am definitely guilty of using a stencil; this year I’m going to try and be creative and come up with something on my own. I’ll have to tap into my inner Martha Stewart. We’ll see how that goes..lol
There is so much fun to be had at this time of year. Enjoy the wonders of Autumn bingo buddies.
Until next time…
I think I had a bit of cabin fever from being in the house for 4 days looking after my lil’ sicky. It’s strange to see a normally active child laid out for days on the couch and totally lethargic. After playing all her board games, doing all her puzzles, reading a ton of books, watching a little TV, coloring, doing activity books etc we were both getting a little bored. We decided it was time to do some crafts. If you follow freebingo on Facebook I posted a picture of our creation-Aliens! Our creation was inspired by one of my fave slot games Area 51. Love the graphics in that hall!
We had a bunch of paper plates leftover from a party. I used a couple of those and stapled them together to make spaceships and used a plastic cup as a body, a balloon as a head and plastic cutlery for arms. My daughter decorated the space ships and alien faces. I thought she would make them scary or at least a little alien-like but she decorated them pretty. She is a girl after all and wants everything purple and pink. Here is a picture for those of you who haven’t seen it yet. Pretty cute huh?
When kids are sick it almost seems inevitable that the parents will get sick too. To prevent that from happening I usually have a go-to soup that is sure to kill any bugs that may try to sneak up on you. It also gives you pretty bad breath but what do you expect-it’s garlic, ginger, and onions. Even if you are already sick it makes you feel like curling up in a ball and having a nap; when you awake you will probably feel the best you have all day with the exception of the bad breath. lol.
Flu Fighter soup
1/2 inch piece of ginger, chopped into small pieces
1 clove of garlic, pressed
Mug of hot water
1 tbsp miso paste
1 green onion, chopped
Steep the garlic and ginger in a mug for 3-4 minutes. Meanwhile mix the miso paste with a little water to smooth it out. Pour in the miso and add green onion. Drink up! (recipe from Ripe Around here cookbook)
Trust me if this doesn’t kill the bug your breath sure will! Haha.
Until next time my bingo buddies….
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….
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…
Gail Simmon’s from Top Chef Just Desserts posted a yummy recipe for Toasted Coconut Macaroon on People.com. I love coconut and am the only one in the house who remotely likes it so hopefully I don’t end up eating all these!
Toasted Coconut Macaroons
• 3 egg whites
• ½ tsp. cream of tartar
• 1 tbsp. sugar
• 1 (14-oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 1 tsp. lemon zest
• 20 oz. sweetened shredded coconut
• 7 oz. dark chocolate (60-70% cocoa)
1. Preheat oven to 325ºF.
2. Beat egg whites in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.
3. Shut off mixer and fold in condensed milk, vanilla and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.
4. Line 2 cookie sheets with parchment paper. Drop 12 heaping tablespoons of the batter on each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.
5. Melt chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set. Serve when cooled.
Instead of eating them all yourself you should probably share these goodies with your family, friends or invite some of your bingo buddies over.
The holidays are also a great opportunity to spend time together. I heard that Reese Witherspoon holds a Caroling party with her family and friends. Sounds like fun! I just watched Walk the Line on the weekend. I love her in that movie!
I always like to do crafts with my daughter or make cookies. As a family we like to go skiing or tobogganing. This year we are trying skating for the first time. We’ll see how that goes. My daughter, ever since she could talk, told us that she didn’t want to try skating until she was 5; not sure why but now that time has come and we’re holding her to it. I will probably be holding on to the boards the whole time or falling over but I’m still going to give it a try.
At this time of year remember there are so many people who are less fortunate than us and it’s the time of year to give a little extra whether it be by donating blankets to the homeless, adopting a family, donating a kids present or make a donation to a charity, bringing non-perishable food items to the food bank or volunteering to work at a shelter and serve meals. Over the last 4 years I have taken my daughter to the Food Bank and donated a big box of food and usually a few kids presents. I think it is important for her to learn that there are people less fortunate that do not have everything she has. I know it has been pretty cold here and anyone on the street would sure appreciate a warm jacket, socks or blanket. Luckily where I live there are enough shelters to accommodate all the homeless but I’m certain many cities and towns do not have that luxury.
If you are able please do your part and help those in need and enjoy the time with your families. Happy Holidays bingo buds!
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!
Welcome to the new, free, Bingo.com aimed at our North American players!
For those of you who are coming back to us after a few months, and for those who are experiencing Bingo.com for the first time, let me just say that we are thrilled both to have you here and to provide to you a great combination of our old “Classic Games” and the best community features you will find on any bingo-related site on the Internet!
Before I go into the details of what we have available to you and what our plans are, I think we owe an apology to all our players who had been with us for up to 10 years! In May of this year, there was a massive change in our website due to us having to make some very hard business decisions due, in part, to the economic crisis that was sweeping most of the world. Part of the changes we had to implement included “contracting out” the free portion of the website to the company that runs our cash games for the European market. We really wish we hadn’t had to do that but the economy took much of the choice out of our hands. Once again, please accept our apologies for disrupting the experience you had enjoyed for so long! Fortunately, things have changed once again…
Many of you were very upset with the recent changes and we listened very carefully. We read your messages in the chat and we read your posts on our Facebook page…and, after a few months to get back on our feet, we’re pleased to announce that the team which ran Bingo.com’s free website for all those years are back with a brand new site! We hope you’ll give it a try!
OK…what have we got for you right now? Here’s the list:
- You asked for them again and again – so our old “Classic Games” are back. You don’t need to spend BingoBucks to buy cards – but you will win BingoBucks should you win. What a deal!
- We’ve also brought back our old “Classic Poker” and “Classic Slots”
- Amazing new community options for you to post photos, connect with your friends and generally yak about stuff! Please have a look at our “FAQ Page”, which you will find listed under “Support” for details about what the various terms in the community section mean and how to use them.
- Our new Blog – which you are reading now. One of the things we’ve learned (ok, ok, took us a while, we know) is that listening closely to you guys is a good thing! This blog is, therefore, meant to be two things. First, it’s a way for us to give you information about the site, our plans, and various other fun things…but, also, for us to hear your feedback and suggestions for things you’d like us to include. Our commitment to you is that we will be open to your ideas and consider them seriously… Oh yeah, the blog is also going to include updates from Manfred & Ava von Bingo. You’ll see Manfred’s Travels and Ava’s Corner, to begin with…so please come along for the ride!
- Facebook and Twitter Feeds. You will see these in the right margin of this blog updates from our Facebook page and Twitter feeds. Most of you will probably have a Facebook account so head on over to ours to check it out. If you haven’t tried Twitter, let us encourage you to do so – it’s an amazing way to meet new friends, search for what interests you (someone is always talking about any subject).
Now for the main thing that will be coming along in the next few weeks! The main one is that we’ll be bringing back sweepstakes & prizes – in other words, giving you something to spend all those hard earned BingoBucks on! We’ve been rushing to get the new site back to you so have not had the time to build those parts yet…but we will…and soon!
Speaking of BingoBucks, for all you old-timers, you will see that your BingoBucks have stayed in your accounts. For all those who arrived while the site was being hosted by our cash gaming partner, your points totals from that site will have been raised to a minimum of 10,000 BingoBucks. If you have any questions on this, please check out our Support page and email our ever-industrious Ava von Bingo.
I think we’ll stop now as you’re all probably bored to death and would rather be playing bingo! Stay tuned for more…
Once again, welcome back to the old, yet new, Bingo.com!
Your friends at Bingo.com.
PS: I’m sure we’ll discover a few glitches over the next few days…so please let us know if you spot any!