Holy Whopping Dangling Balls and Weasels, Batman!

I haven't used Leo in a while, and that's unfortunate. There are, according to at least one comment on a blog that I read, certain gay men who dream about Leo Giamani's balls. I think it's safe to say that a fair number of women probably do, too. Dreams about the yummydoodle possibly occur more frequently, but there's a lot to be said for his other dangly bits.



























For sheer Italian hotness, he's pretty hard to beat.

Happy Anniversary!

Today is the first anniversary of this blog. So, for that reason, I think we need several hunks, don't you?

Some oldies but goodies!

Thank you to all who have supported the blog this past year. I think we can all say we've had fun!

Whopping Weasel Wednesday!

This one leaves a little something to the imagination, but not a whole helluva lot.

We've discussed Leo a few times, and I've done a bit of research on him. Apparently at one time he thought NINE INCHES was NORMAL!!!

Poor baby! It must have come as such a shock. . .

I ought to be able to work that into a story somewhere. What he thinks is typical has women's eyes popping out of their sockets. Well, now, wait a minute.... that's true for all of the Zetithians, isn't it? Must go back to the drawing board again. . . .

A little bit more about Leo. He's Italian, but no accent. VERY American that way. Wears glasses, too, which seemed odd in that video where he wasn't wearing anything else. . . .

Tasty Tuesday Frittata!

I've been making a lot of frittatas lately. Not only are they quick and easy, but you can put just about anything you want in them. You could go Italian, Southern, Southwestern, traditional--whatever ingredients you would normally like in an omelet. The base is very simple--just eggs and milk--and after that, the sky's the limit as to what you can put in there. The only thing you have to be careful about is that you don't add too much of any one ingredient or the egg base won't hold it all!

The version pictured here was Italian and was given a big thumbs up by my DH!











Italian Sausage Frittata

Beat together:
6 eggs
1/4 cup milk (or buttermilk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 cup ricotta cheese (optional) or you may use grated Asiago, which makes for a creamier texture.

In a large iron skillet, saute the following ingredients over medium high heat until sausage is done and onions are lightly browned:

1/2 pound hot Italian sausage
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 clove of garlic, minced
1/2 cup chopped black olives

When everything else is done, drain any excess fat and add:

a big handful or two of fresh spinach
1/2 tsp Italian seasoning or a heaping tsp of pesto and cook until spinach is wilted.

After the meat and vegetables are cooked, reduce heat to medium low and add egg mixture, making sure the eggs and other ingredients are well distributed in the pan. Let it cook for about 5-7 minutes until the bottom is set. The top will still look runny, but that's okay. While it's cooking, preheat broiler, and then put the skillet under the broiler until the eggs are done on top and the frittata is set. Remove from oven and top with:

2/3 cup grated mozzarella cheese.

Return to oven until the cheese is melted. Remove from oven and let it set for a few minutes before serving. Like quiche, frittatas are best if they're not too hot--unlike hunks, which are good at any temperature, though, generally speaking, the hotter, the better!






I'm blogging on Casablanca Authors today. If you can tear yourself away from Leo, come on over!

Man-o-manicotti!

I'd like to thank Donna for solving my last minute need for a blog topic. She decided we needed a Hot Dish in honor of our Yummydoodle Guy Leo!!!!

And since everyone seems to be into the biting thing, I thought this pic was appropriate.

Enjoy!

Manicotti Italian Casserole

Submitted by Diva Donna Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 8

"Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy!"

Ingredients:

1 pound rigatoni pasta 1 pound ground beef 1 pound Italian sausage 1 (8 ounce) can mushrooms, drained

2 (32 ounce) jars spaghetti sauce 1 1/2 pounds shredded mozzarella cheese thinly sliced pepperoni

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
3.	Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
4.	Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

And now, to kick off Naked Cowboy Week, here's a nice stripped-down version of the popular Western Hero. He may not be on a horse, but even cowboys have to dismount now and then.

So, ladies, don your Stetson hats and your silver spurs and get ready to RIDE 'EM, COWBOY!

Sunday's Stud!

As promised, here's the rest of Leo Giamani, aka the Italian Stallion!

























I couldn't decide which of these I liked best, so I posted both of them.
I prefer his expression in the first picture, but the second really shows off the yummydoodle.

























You be the judge.

Either way, I wouldn't make him sleep in the barn.

PS I'm on Wickedly Romantic today. There's another pic of Leo!

Saturday's Hunk of the Day!

Here's a little more of Leo.







You'll get the rest of him tomorrow.




































Never let it be said that I don't know how to create suspense.

Chicken Florentine

It's time for another recipe! I had some cream, chicken, Locatelli cheese, and spinach on hand, so I put my own spin on a classic. The guys gave it two thumbs up!


2 boneless skinless chicken breast halves, butterflied, then cut into pieces and pounded flat.
1/2 cup flour
2 tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
1 10 oz bag of fresh spinach
1 cup heavy cream
1 cup grated Pecorino Romano cheese (Locatelli)
salt
pepper
garlic powder

Egg noodles cooked according to package directions. (about 1/3 of a one pound bag)


Prepare chicken pieces as above. Sprinkle with salt, pepper, and garlic powder, then place in a bowl with a tight-fitting lid, add flour and shake it until chicken is coated with flour. Heat olive oil in skillet over medium high heat. Add garlic and cook just until it starts to change color--not browned. Remove garlic. Add butter to skillet. Place floured chicken in skillet and cook until golden brown on all sides. Remove chicken and add spinach to skillet. Saute until the spinach is wilted. Then add cream and reserved garlic and heat until bubbling. Add the chicken and grated cheese and cook about two minutes more. Season to taste with more salt, pepper, and garlic powder. Add cooked noodles, toss gently, serve, and enjoy! Makes about three or four servings.

Since this is an Italian dish, you need a nice Italian hunk to enjoy it with. This is Leo Giamani. I have more of him, but I didn't think you'd want a naked Italian with your Chicken Florentine.

Of course, I could be wrong about that. . . .