Daughtry - What about now...

During my web surfing I discovered an interesting voice: Chris Daughtry. He was one of the finalists of American Idol in 2006. He has a very interesting voice and when I heard the song "What about now" I was convinced he was a guy with long hair who plays the guitar...
Surprise: he is completely bald :))
If you think you heard this song before there is an explanation: Westlife covered it ;)
Here is the original version:

Pizza rolls

6 crusty bread rolls, 2 tbsp tomato purée, 6 slices ham, 3 tomatoes , sliced, 2 balls mozzarella , sliced, 2 tsp dried oregano, 6 black olives

Heat oven to 180C/160C fan/gas 4.
Cut the tops off the rolls and scoop out the insides.
Spread the rolls with tomato purée, then fill with ham, tomatoes and finally the mozzarella.
Scatter with dried oregano and top each with an olive, if you like.
Place the rolls on a baking tray and bake for 15 mins until the rolls are crusty brown and the cheese is bubbling.
Leave to rest for a min, then serve hot with a side salad.

The Afters...

With the help of a friend I discovered a nice band, with a rock 'n roll sound.
Their name is The Afters http://theafters.com/

Boyzone - Right here waiting

One of their best songs... can't wait to hear it live in Dublin :D

OK Go - This too shall pass

Now this is an amazing video! The music is not so spectacular, but the idea is totally brilliant!!!
The total time to create the video from conceptualization was about six months, with two months of planning and four months for design and filming.
The final construction within the warehouse took over a month and a half during January and February 2010.
Once the machine was completed, the filming, using a single Steadicam took two days to complete on February 11 and 12, with an estimated 60 takes for the machine to properly function.
The first day of filming included 47 takes, none of which successfully completed the entire machine and necessitated a second day of filming.
Many of the takes ended only 30 seconds into the process, at the start of the song's chorus, where a tire would fail to roll properly into the next section of the machine.
The band had a group of 30 people to help reset the machine after each failed take, a process that took upwards of an hour depending on how far the machine ran.
(thanks Wikipedia for the information ;)

Long live the king ;)

I almost forgot how beautiful Biathlon is...
Right now I'm on the edge of my seat watching Ole Einer Bjorndalen and his Norway team at the Vancouver Olympics.
Will he win or not?
I almost can't watch it...
When I was little I was a fan of alpine skiing but 8 years ago I discovered biathlon and Ole and since then I have been hooked ;)
Update:
He won!!! He won his 6th gold medal and his 11th medal at an Olympic Game!!!
He absolutely rocks!!!

Lasagne al forno

Well considering that my birthday is tomorrow I already started cooking ;)

And because not all the guest can come tomorrow I decided to bake a lasagne for tonight...
Here is the receipe:

4 tablespoons olive oil, 2 onions, chopped, 450 g minced beef, 225 g minced pork, 340 g fresh tomatoes, skinned and roughly chopped, or a 400 g can chopped tomatoes, 3 garlic cloves, crushed, 1 heaped teaspoon dried oregano, 1 heaped teaspoon dried basil, 150-300 ml chicken or beef stock (optional), salt and freshly ground pepper, lasagne made from Fresh Egg Pasta dough, or 225 g dried lasagne, 900 ml milk, 1 bay leaf, 85 g butter, 85 g plain flour, a pinch of grated nutmeg, 450 g mozzarella, grated, 85 g Parmesan, freshly grated

Heat the oil in a large saucepan. Add the onions and sweat them until soft and translucent. Add the minced meats and fry until crumbly, stirring to break up lumps. Add the tomatoes to the pan with the garlic and herbs and let them soften. If they do not make enough liquid to cook the meat in, gradually add a little stock, but always a bit less than you think you might need - you can add more later if necessary. Season with salt and pepper. Cook gently for about 1 hour, stirring from time to time.
Preheat the oven to 180°C/350°F, gas mark 4.
Cook the lasagne in a large pan of boiling salted water until almost al dente. Remove, dip into a mixture of water and oil, and leave to drain on a damp cloth.
Put the milk in a small saucepan with the bay leaf and infuse over a gentle heat for a few minutes; discard the bay leaf. Make a bechamel sauce with the butter, flour and warmed milk. Season with nutmeg, salt and pepper.
When everything is ready, assemble the lasagne in a buttered wide gratin dish or casserole: put a layer of about one-third of the meat sauce on the bottom, then add a layer of one-third of the bechamel, a layer of half the mozzarella and half the Parmesan, and a layer of half the lasagne. Add more meat sauce, more bechamel and the rest of the lasagne. Then make layers of the remaining meat sauce and bechamel, and finish with the rest of the grated cheeses.
Bake for about 45 minutes or until browned on top.