Tag Archives: British

Under The Boardwalk Documentary Showcases Monopoly

If you were asked to name the first board game that comes to mind, would that game you name be Monopoly? Arguably, Monopoly is the most celebrated board game in the history of board games. It has recently had its 75th anniversary and there is no sign of it’s popularity slowing down. Monopoly is as much part of pop culture as it is a board game. And there are so many ways to play the game, you’d be hard pressed to find anyone these days that hasn’t heard of the game. With a game as popular as Monopoly, you almost have to wonder why it took so long for there to be a documentary about it.

What is it about Monopoly that has made the game such an enduring success for so many decades? San Diego based filmmaker, Kevin Tostado decided to find out. Not only did Tostodo explore the history of the game, he traced the enduring legacy of the game in popular culture, met with serious collectors that like to collect just about anything that the Monopoly brand has licensed, and even spoke to a winner of the million dollar grand prize in McDonald’s annual Monopoly game. Perhaps the highlight of Tostado’s exploration of Monopoly was following some of the game’s most competitive players through the 2009 international championships, where every four years the national champions from over forty countries compete in hopes of being crowned the newest World Monopoly Champion. Kevin Tostado compiled his findings and presents an extensive look at the world of Monopoly in his new movie entitled “Under The Boardwalk: The Monopoly Story.”

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Making Homemade Yorkshire Pudding

Yorkshire Pudding HomemadeWhen I recently stopped at Major Market in Escondido to check their prices on some flavored extracts for my sugar-free Nanaimo Bars, I took the opportunity to browse the whole store. Major Market carries a lot of International foods and they carry a large selection of British foods. It also happens to be where I has previously purchased the Bird’s Custard Powder that is an essential ingredient for my sugar free Nanaimo Bar recipe. I happened to browse the frozen food section and saw they had some bags of imported Aunt Bessie’s Frozen Yorkshire Pudding.

I’ve only had Yorkshire Pudding one time in my life and that was in the home of my good friends Sara and Paul Russell when I spent a week in the United Kingdom in 2006. I thought they were amazing and I really liked them. But I’ve not had them since. Seeing the bag of Yorkshire Pudding in the store, reminded me of those tasty Yorkshire Pudding pastries that Sara had made during my visit. While looking at the bag in the store, I decided to use my cell phone and look up recipes for Yorkshire pudding to see if it was going to be easy to make or if I should just buy the overpriced bag of imported frozen ones.

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ABBA Fab Brings Unique ABBA Tribute Show To Escondido

ABBA FabHaving literally just gotten off the plane from New York where I spent two nights with the real Benny Andersson and Björn Ulvaeus as they presented the first English language performance of their musical, Kristina at Carnegie Hall, I took the opportunity to attend the ABBA Fab tribute concert at Escondido’s California Center For The Arts. As the author of the eZine article, “ABBA Tribute Bands – 8 Tips To Improve Your Show” I often like to check out ABBA Tribute Bands to see which ones are worth recommending and which ones are worth avoiding.

ABBA Fab bills themselves as “The Premiere ABBA Experience” on their posters for the event and on their website at ABBAFab.com as “The most amazing tribute show you will see anywhere.” which are some pretty grand statements for a tribute band that has never been seen or heard by me or any of the other ABBA fans I am in touch with around the globe. So I was a bit skeptical of their claim as I have seen some truly great ABBA tribute performances and some truly appalling performances as well.

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A Peanut Butter Variation of Nanaimo Bars

Peanut Butter Nanaimo BarsWhen I went searching on Google for images of Nanaimo Bars to help explain what they are to a friend of mine who didn’t know what they were, I came across a site that had some interesting suggestions for variations for making different kinds of Nanaimo Bars. I was most intrigued by the Peanut Butter Nanaimo Bars variation and thought the next time I made some, I would give that a try. And of course, I would make my variation completely sugar-free so that it can be compliant with Jorge Cruise’s Belly Fat Cure program that I have been following.

The main changes to the basic Nanaimo Bar recipe is that I would replace the walnuts with peanuts and leave out the coconut out of the base layer. In the custard layer I would reduce the amount of butter used and replace it with peanut butter. In this case, I used Joseph’s Sugar Free Crunchy Peanut Butter, and the top layer would remain the same. So not too much different to try the variation. Fortunately I had some raw peanuts to use, and the sugar free peanut butter on hand to make it.

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Sometimes You Just Have To Get Imported Ingredients

Birds Custard PowderOn my last visit to my mom’s house, I presented her with a couple of Eat-More candy bars from GoCanuck.com that I had ordered for her. The candy bars sparked a discussion of some of the things from Canada we miss, and as we reminisced, my mom mentioned, Nanimo Bars. Nanimo Bars are a layered dessert cake that feature a base layer, a layer of custard, topped with a layer of chocolate. The legend has it that the dessert was created by a housewife from Nanimo, British Columbia who decided to name it after the town. How true that is or not, I don’t know, but in any case, it’s kind of a well known dessert in Western Canada.

Well my mom, pulled out her recipe book from Canada from which she used to make the recipe and I decided to make a photo copy of it and thought I would see if I could make a sugar-free version of it to be complaint with Jorge Cruise’s Belly Fat Cure program. And it presented some interesting challenges. A couple of the ingredients were going to present a challenge, but I was up for the challenge.

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