Wednesday, July 29, 2009

MOMz Hot ROCKs Salutes One Hot Mama; Grace Jones Rules

What a torrent of power, grace, beauty and humour, Ms. Grace Jones ruled the Hollywood Bowl last Sunday July 26, 2009. She looked beyond fabulous, looking more like an Olympic Athlete than anything else.

And what a surprise when she introduced her son! He, a grown man, was playing percussion on stage with the band. How cool is that. She and Yoko would make a great double bill in some wild space like the Tate Modern...

The show was a mix of a few classics, plus La Vie en Rose and new tracks from her soon to be released in the US album, "Hurricane." The LA crowd was fun as downloads have obviously made there way across the pond to our ears enabling several sing-a-longs. (lame wording for a great moments in music)

She makes the future look brighter for all of us.

Tuesday, July 21, 2009


MOMz Hot ROCKs is now a FAN of FACIALS by KARINA in Los Angeles.

She is fantastic and your face will love the love.

Come spare yourself hours in front of a dim mirror dealing with mid summer face stress.
An hour with Karina and you will feel detoxified, energized and ready to combat the big city day.

Click into her site above and get the love.

Monday, July 20, 2009

MOMz to Naperville Independent Film Festival

Edendale Pictures is proud to announce acceptance of 
MOMz Hot ROCKs into the 2009 Naperville Independent Film Festival, Sept 19-26, 2009.

Naperville is a great place, just outside of Chicago.  My parents lived there when I was in college.
And Naperville is host to a Mamapalooza as well.  

Knock Knock Kim Char-Meredith, MOMz Hot ROCKS is coming to your hood!

Wednesday, July 8, 2009

Hot July Daze call for some Water, get a MOMz Hot ROCKs Sigg Water Bottle

Thirsty in the hot July sun?

Click into Caf├ęPress and order a cool enviro friendly water bottle.  They are great all year round.  They promise to lessen the universal plastic pile and remind you of your favorite mom rock movie at the same time.

Designed by the fabulous Judy Davids, check out other swag goodies too.

Perfect for mid summer gifting.

Monday, July 6, 2009

Ahoy! To LandLocked it is!

MOMz Hot ROCKs is tickled to announce its acceptance into the 
in Iowa City, Iowa
August 27-30, 2009.

Stay tuned for the exact schedule.

Friday, July 3, 2009

Summer recipes inspired by Prince Edward Island – brought to you by Chef Michael Smith, host of Food Network’s Chef at Home and Chef Abroad

Check out my interview with Chef Michael Smith and try his recipes:

Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce

This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing!

Serves four

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well
1 cup room temperature cream cheese
1 bunch of fresh dill, chopped
4 green onions, sliced
1 lemon, juiced and zested
1 heaping spoonful of Dijon mustard
1/4 cup capers
8 ounces smoked salmon, or more
sprinkled sea salt and freshly ground black pepper, to taste

Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook al dente, until the pasta is cooked through but still pleasantly chewy.

Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately.

Simply Steamed Island Blue Mussels with Three Different Flavours

Mussels are super simple to cook and travel with their own built-in sauce base. They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with.

Serves four

Five to six pounds of mussels, rinsed well with lots of cold running water
Choose 1 of the following three flavouring groups:

• A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter

• 1 cup of orange juice, 1 tablespoon of curry powder

• 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter

Wash the mussels very well and discard any that are open and wont close with a bit of gentle finger pressure.

Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so.

Spoon out the mussels into a serving bowl. Strain the remaining liquid to remove any broken shell or lingering sand in it. Serve with the mussels and lots of bread for soaking up the flavourful juice!

Organic Prince Edward Island Field Greens with Apple Vinaigrette & Pumpkin Seeds

A simple greens salad is both healthy and tasty. When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choices.

Serves four

Four handfuls of local, organic field greens
1/2 cup of toasted pumpkin seeds
1/4 cup of canola oil
2 tablespoons of apple cider vinegar
1 tablespoon of local honey
1 teaspoon of any mustard
salt and pepper to taste

In a festive salad bowl, whisk together the oil, vinegar, honey and mustard until they form a smooth dressing. Toss the greens in the dressing until evenly and lightly coated. Sprinkle on the pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes!