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Leverpostej , lifrarkæfa (Icelandic), leverpostei (Norwegian), leverpastej (Swedish), , maksapasteija (Finnish) or leverpastei (Dutch) is a "pâté" made of pork liver and lard, which is a popular spread in northern Europe. Leverpostej is very similar to the German Braunschweiger.In Denmark the liver is formed into a paste to which herbs, salt, pepper and other desired seasoning are added. It is then put into a loaf pan and baked in an oven.The leverpostej is sliced or spread on Danish dark rye bread (rugbrød) and eaten as an open faced sandwich. It might also be topped with any of a variety of pickled items, such as beets, onions, or cucumbers. It is also traditional to place a slice of saltkød on top of the leverpostejmad.A more extravagant variation is the prepared Danish open face sandwich (smørrebrød) called Dyrlægens natmad (lit. "Veterinarian's midnight snack")— on a piece of dark rye bread, a layer of leverpostej is topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and cress.Leverpostej is also served warm on rye bread, or sometimes on warm baguettes called Franskbrød. Traditional toppings include bacon slices and sautéed mushrooms.Leverpostej was introduced to Denmark in 1847 by a Frenchman in Copenhagen. At that time it was considered a luxury item, and was expensive. Today it is a common and reasonably priced food item. Two surveys in 1992 showed that Danes rank leverpostej as their favorite sandwich cold cut.Stryhn's, started in 1945 on Amager island, south of Copenhagen, is one of Denmark's major marketers of leverpostej. Their Grovhakket (lit. "Coarse mince") brand has been the most purchased leverpostej in Denmark during the past few decades.

Rullepølse (Danish pronunciation: [ˈʁuləˌbølsə]), meaning "rolled sausage" in Danish, is a typical Danish food. A piece of pork belly (but variants with beef flank or lamb are also well-known) is flattened out and is spread with herbs and seasoning (Salt, Pepper, allspice)chopped onions and in some variants also Parsley), and then rolled up.It is then boiled and shaped into a rectangle in a special press, cooled and sliced thinly as a cold cut (Danish, pålæg) to be placed onto the Danish open-faced sandwich, smørrebrød; usually garnished with a thick slice of gelatinized bouillon (Danish, sky) and rings of raw onion.The rullepølse also exist in a Norwegian version, Ribberull, which is made of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed, as well as in a Swedish version, rullsylta.

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Steak tartare is a meat dish made from finely chopped or minced raw beef.  Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg, and often on rye bread.Although less common than the completely raw variety, there is a French version of steak tartare called tartare aller-retour. It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty.A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes who ate raw meat as they rode their horses because they did not have time to stop and cook. A variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding.It was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steak à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steak à l'Americaine made without egg yolk, served with tartar sauce on the side.Over time, the distinction between steak à l'Americaine and its variant vanished. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.Steak tartare is now regarded as a gourmet dish. It is especially popular in Italy, Belgium, Croatia, Czech Republic, France, Germany, Romania, Hungary, the Netherlands, Poland, Slovakia, Slovenia, Nepal, Japan, and Switzerland.In Belgium, steak tartare is known as filet américain (translated as American fillet). In Belgium, it is served with fries or considered a sandwich dressing; it comes mostly prepared (with onions and seasonings), but can be unprepared (raw ground lean beef). Therefore in bilingual Belgium this filet américain is called "preparé". In The Netherlands, filet américain is primarily used as sandwich spread product and is processed with seasonings.A variant of steak tartare called tartarmad is also present in Danish smørrebrød, where it is served on rugbrød (rye bread) with assorted toppings. In Germany, there is a very popular variant using raw minced pork called Mett or Hackepeter, which is typically served on rye bread or rolls, with the onions and pepper, but without capers or egg.The Mexican version of steak tartare typically marinates the meat in lime juice, while the standard version is marinated in wine. In Nepal, "Kachila" is popular among the Newar community however, buffalo meat is used instead of beef since cow slaughter is illegal. Raw minced buffalo meat is mixed with mustard oil, ground fennel seeds, minced garlic and spices to prepare this dish.Korean cuisine features a dish of prepared raw beef called yukhoe. Chilean cuisine features a dish of prepared raw beef called crudos. Ethiopian cuisine features a very spicy dish of prepared raw beef called kitfo.Raw-meat dishes are popular across the Levant; for instance, kibbeh nayyeh (كبة نية, kibbah nayyah) which incorporates raw lamb or beef with bulgur wheat, olive oil and spices, known as çiğ köfte (raw meat ball) in Turkey, is often considered to be a national dish of Lebanon and Syria.

The kransekake (literally ring cake) is a traditional Norwegian (kransekake/kransekaka) and Danish (kransekage) dessert, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve. Kransekakes take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape.It is made with almonds, sugar, and egg whites (marzipan). The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of abundance) and is shaped like a cornucopia and filled with chocolates, cook!es, and other small treats. Sometimes a bottle of wine or akvavit is placed in the center.

Pfeffernüsse (also spelled pfeffernuesse in English, in Danish: pebernødder (plural), päpanät in Plautdietsch, and pepernoten in Dutch; singular Pfeffernuss) are small, firm, round biscuits, sometimes with ground nuts.The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that many recipes actually call for almonds or walnuts. Bahlsen's pfeffernüsse has no added nuts. Despite the name they do not necessarily contain black pepper.Pepernoten are originally a Dutch treat, baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.Recipes often call for the dough to be rounded into a ball. Today they are sometimes produced with a chocolate base.Like most baked goods, there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most recipes don't use pepper at all. Some versions of pfeffernüsse contain pecans, ginger, or cardamom.Pfeffernüsse are extremely hard when they are first baked. For at least a week, it is difficult to bite into them without first dunking into a beverage. However, they soften with age.In Germany they are also known as "Pimpernüsse" in some places.They are very popular at church concert receptions, especially around Christmas time, and are traditionally given out at Martinisingen.German Pfeffernüsse are often confused with Russian tea cakes because they are a similar shape and are both generally covered in powdered sugar, but they are different internally.

Salade Olivier (pronounced: [sa.lad oli.vje]; Салат Оливье in Russian) is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise. The salad is usually called Russian salad in Western European and Latin American countries, and Salad Olivieh in Iranian cooking.The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, smoked duck, although it is possible that the recipe was varied seasonally.The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening, in solitude as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "The Capital Salad," (Russian: Столичный, "Stolichny"). It was reported by gourmands of the time, however, that the dressing on the Stolichny salad was of a lower quality than Olivier's meaning that it was "missing something."Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905 and the Olivier family's departure from Russia, the salad could now be referred to as "Olivier."One of the first printed recipes for the Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3-4 lettuce leaves, 3 large crawfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers and 3–5 olives and 1¹⁄₂ tablespoon Provençal dressing (mayonnaise).As inevitably happens with gourmet recipes which become popularized, those of the salad's ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods, until it evolved into the dish we know today.

• Pauley Perrette at the Internet Movie Database
• Pauley Perrette at TV Guide
• Pauley Perrette on Twitter

Pauley Perrette (born March 27, 1969)is an American actress, known for playing Abby Sciuto on the U.S. TV series NCIS, a role that has made her the most popular actor on U.S. primetime television.  She is also a published writer,  a singer and civil rights advocate.Perrette has worked for years in television and film, mostly doing commercials, voice-overs, music videos and short films, and worked as a bartender in New York City.  In 2001, as a recurring character introduced in Season 2 of Special Unit 2, she played Alice Cramer, the Unit's public relations person. She then landed her current role, playing Abby Sciuto, an eccentric forensic scientist, on NCIS, a TV series based on the Naval Criminal Investigative Service. Perrette's initial appearances as the character were on two episodes of JAG aired in spring of 2003 that served as a backdoor pilot and introduced the characters. She has since appeared as Abby in two 2009 episodes of NCIS: Los Angeles.She also appeared as a waitress at Cafe Nervosa in Frasier during season 4 (in the episode "Three Dates and a Break Up"), and later guest starred in season one of 24. She has made appearances in several films, including The Ring and Almost Famous.In addition to acting, Perrette is a published poet, writer (her short story "Cheers..." appears in the anthology Pills, Thrills, Chills, and Heartache: Adventures in the First Person), photographer, and spoken-word artist, a lover of music of all kinds, and a passionate advocate for civil rights. In 2007, she produced a 　documentary about U.S. civil rights attorney and author Mark Lane. In an 2005 interview with Craig Ferguson, the host of The Late, Late Show, Perrette said she has a lifelong crime obsession. She was an undergrad student in sociology, psychology, and criminal science. She started her master's degree in criminal science before ending up in the entertainment industry. She now plays a forensic scientist, her former career goal.In the January/February 2010 Performer Q Score, Perrette tied in the top 3 alongside Tom Hanks and Morgan Freeman. She was also the only female to make the top 10. Perette started appearing in television commercials for Expedia.com in late 2010.  

 

• Speaker John Boehner official site for the Speaker's Office
• Congressman John Boehner official U.S. House site
• Friends of John Boehner official campaign site

John Andrew Boehner (play /ˈbeɪnər/ bay-nər; born November 17, 1949) is the 61st and current Speaker of the United States House of Representatives. A member of the Republican Party, he is the U.S. Representative from Ohio's 8th congressional district, serving since 1991. The district includes several rural and suburban areas near Cincinnati and Dayton, and a small portion of Dayton itself.Boehner previously served as the House Minority Leader from 2007 until 2011, and House Majority Leader from 2006 until 2007. As Speaker of the House, Boehner is second in line to the presidency of the United States following the Vice President in accordance with the Presidential Succession Act.On November 17, 2010, Boehner was unanimously chosen by the House Republicans as their nominee for Speaker, all but assuring his formal election to the post when the new Congress convened with a Republican majority in January 2011. He is the first Speaker from Ohio since fellow Republicans Nicholas Longworth (1925 to 1931) and J. Warren Keifer (1881 to 1883). He is also the first Speaker who has served both as majority and minority floor leader for his party since Texas Democrat Sam Rayburn.As Speaker, Boehner is still the leader of the House Republicans. However, by tradition, he normally does not take part in debate (though he has the right to do so) and almost never votes from the floor. He is also not a member of any House committees.On September 18, 2008, Congressman Boehner attended a closed meeting with congressional leaders, then-Treasury Secretary Henry Paulson and Federal Reserve Chairman Ben Bernanke, and was urged to craft legislation to help financially troubled banks. That same day (trade effective the next day), Congressman Boehner cashed out of an equity mutual fund.On October 3, 2008 Boehner voted in favor of the Troubled Asset Relief Program (TARP), believing that the enumerated powers grant Congress the authority to "purchase assets and equity from financial institutions in order to strengthen its financial sector."Boehner has been highly critical of several recent initiatives by the Democratic Congress and President Barack Obama, including the "cap and trade" plan that Boehner says would hurt job growth in his congressional district and elsewhere. He opposed the Patient Protection and Affordable Care Act and said that, if Republicans took control of the House of Representatives in the 2010 elections, they would do whatever it takes to stop the act. One option would be to defund the administrative aspect of the Act, not paying "one dime" to pay the salaries of the workers who would administer the plan. He also led an opposition to the 2009 stimulus and to Obama's first budget proposal, promoting instead an alternative economic recovery plan  and a Republican budget (authored by Ranking Rep. Paul Ryan, R-WI). He has advocated for an across-the-board spending freeze, including entitlement programs. Boehner favors making changes in Social Security, such as by raising the retirement age to 70 for people who have at least 20 years until retirement, as well as tying cost-of-living increases to the consumer price index rather than wage inflation, and limiting payments to those who need them.In 2011 Boehner called the No Taxpayer Funding for Abortion Act “one of our highest legislative priorities.

Rachel Zoe Rosenzweig (born September 1, 1971), also known as Rachel Zoe, is an American fashion stylist best known for working with celebrities, fashion houses, beauty firms, advertising agencies, and magazine editors. In 2008, the first season of her Bravo reality television series The Rachel Zoe Project debuted. She is married to Rodger Berman, with whom she attended college at The George Washington University, in Washington, DC.Although Zoe works with high-profile clients and has a very notable fashion sense, she does not have any formal fashion training. Zoe went freelance, giving her the opportunity to meet and work with some high-profile clients. As a stylist, she has worked with Brenda Song, Lindsay Lohan, Mischa Barton, Mario Orejel, Nicole Richie, and Keira Knightley. Zoe's current client list includes Cameron Diaz, Jennifer Garner, Kate Hudson, Kate Beckinsale, Debra Messing, Demi Moore, Liv Tyler, Joy Bryant, Molly Sims, Beau Garett, Eva Mendes, Paula Patton and Anne Hathaway. Zoe, with the help of reality TV star Nicole Richie, became the pioneer of the 'boho chic' look. This look consists of oversized jewelry, loose-fitting dresses and shirts, paired with a slim frame.Other notable collaborations:

• Collaborated with accessories maker Judith Leiber on a line of luxury bags.
• Served as the face of Samsung's BlackJack cell phone national ad campaign.
• Consultant for Piperlime.com, Gap, Inc's shoe and handbag website.
• Style A to Zoe: The Art of Fashion, Beauty and Everything Glamour is the book that was co-written by Rose Apodaca, which made it to the New York Times Bestseller List. The book talks about styling tips and observations from a celebrity stylist's point of view. Also giving advice about everything style when it comes to your home décor, dressing stylishly, travel, and entertaining.

With the expansion of her clientele and numerous deals coming in, Zoe switched from her former agency, Magnet, and signed with the Todd Shemarya Agency.In February, Swedish fashion retailer Lindex announced a collaboration with Rachel Zoe this spring. Zoe will be choosing her favorites from the Lindex spring collection.This will be Zoe’s first bigger collaboration with a European brand.Zoe officially announced that she will be releasing a clothing line, with the intention of turning it into a full lifestyle brand. The line is set to come out in the fall of 2011, and Zoe is in the search now for a design team. Zoe intends on wearing the brand, which is completely different from her QVC line which she launched earlier in the year. Her line is intended to contain "accessories, shoes, and apparel, including fur vests, and maybe home items in the future", if all goes well and as planned.

Official websiteChad Javon Ochocinco (born Chad Javon Johnson, January 9, 1978) is an American football wide receiver for the New England Patriots of the National Football League (NFL). He was drafted by the Cincinnati Bengals in the second round of the 2001 NFL Draft.He played college football at both Oregon State and Santa Monica City College. He also played high school football at Newport Harbor High School.In April 2011, CNBC listed Ochocinco as #1 for "Most Influential Athletes In Social Media List"Ochocinco has been selected to the Pro Bowl six times and named an All-Pro three times.Johnson was born in Miami.  After graduating from Miami Beach Senior High in 1997, Johnson attended Langston University, a university in Langston, Oklahoma, but did not play football. In 1997 he transferred to Santa Monica College, a community college in Santa Monica, California, where he was a teammate of future Carolina Panthers star wide receiver Steve Smith. In 2000, he transferred to Oregon State University after being aggressively recruited by coach Dennis Erickson. Alongside future Bengals teammate T. J. Houshmandzadeh, he led his team to an 11-1 season and a victory over Notre Dame in the Fiesta Bowl that year. He also broke a school record for the longest touchdown reception with a 97-yard reception in a game against Stanford University.The Cincinnati Bengals chose Johnson in the second round of the 2001 NFL Draft.In Johnson's rookie year, he saw moderate playing time, catching 28 passes for 329 yards and one touchdown. In 2003, he set a Bengals franchise record by recording 1,355 receiving yards. In 2004, he caught 95 receptions for 9 touchdowns and 1,274 yards, including 117 receiving yards in a 58-48 win against the Cleveland Browns. He later surpassed the record in 2005, recording 1,432 yards. He led the AFC in receiving yards for four consecutive seasons, and he made the Pro Bowl five straight times from 2003 to 2007Ochocinco opened up the season with 12 receptions for 159 yards and a touchdown in the Bengals opening day loss to the New England Patriots. In doing so, he tied the franchise record for touchdown catches (which he later surpassed) and became the 6th player in NFL history to amass 10,000 receiving yards with one team. The following week he became the 30th player in NFL history to surpass 700 career receptions, catching four passes for 44 yards in a 15-10 win.

New England Patriots

On July 28, 2011, the New England Patriots acquired Ochocinco in a trade with Cincinnati after he restructured a three-year contract for 6.35 million. The Patriots traded two draft picks, a 5th round pick in 2012 and a 6th round pick in 2013.