Pam Anderson Fashion Week

Pam Anderson Fashion Week – 2011 Mens Winter Fashion.

Pam Anderson Fashion Week

pam anderson fashion week

    pam anderson

  • Pamela Denise Anderson (born July 1, 1967) is a Canadian American actress, model, producer, author, activist, and former showgirl, known for her roles on the television series Home Improvement, Baywatch, and V.I.P.

    fashion week

  • The most sacred time of the year in Los Angeles. Sort of like the High Holy Days in Judaism, Ramadan in Islam, and FIFA World Cup Soccer for every country in the world except the United States.
  • A fashion week is a fashion industry event, lasting approximately one week, which allows fashion designers, brands or “houses” to display their latest collections in runway shows and buyers to take a look at the latest trends.

pam anderson fashion week – Perfect One-Dish

Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
Fall into Cooking Featured Recipe from Pam Anderson’s Perfect One-Dish Dinners: Festive Roast Chicken and Stuffing
The chicken can be rubbed with the spice, the bread cubes toasted, and the sausage and vegetables cooked up to 2 days in advance. After you just brown the chicken, mix the stuffing, bake, and serve. If you need to bake this dish in a disposable pan, remember that the thin foil will not retain heat like a heavy roasting pan, so you’ll need to increase the baking time by 10 to 15 minutes. –Pam Anderson

Serves 8

10–12 cups ?-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
3 tablespoons Italian seasoning, divided
1 tablespoon plus ? teaspoon salt, divided
2? teaspoons freshly ground black pepper, divided
2 teaspoons fennel seeds, minced
1? teaspoons finely grated orange zest
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
1 pound bulk Italian sausage or 1 pound links, casings removed
2 medium onions, chopped (about 2 cups)
3 medium celery stalks, chopped (about 1 cup)
1? cups finely chopped dried Turkish apricots
? cup minced fresh parsley
2 large eggs
1 quart low chicken broth

Spread bread cubes in a single layer on a large baking sheet and spread bread crumbs on a separate baking sheet; let dry for several hours or overnight.
Adjust oven rack to lower-middle position; heat oven to 400 degrees. Bake bread cubes until golden brown, 12 to 15 minutes. (Do not toast crumbs.) Remove from oven and reduce oven temperature to 350 degrees.
Meanwhile, mix 2 tablespoons Italian herbs, 1 tablespoon salt, 2 teaspoons pepper, fennel, orange zest, and oil in a small bowl. Smear mixture over both sides of each piece of chicken.
Heat a large heavy roasting pan over two burners on medium-high heat. When wisps of smoke start to rise from pan, add chicken in 2 batches (breasts skin side down). Cook until skin is well browned (3 to 4 minutes), turn, and cook until chicken breasts lose their raw color on remaining side and skin on thighs is well browned, another couple of minutes. Remove from pan and set aside.
Add sausage to roasting pan and fry, stirring frequently to break it up, until it loses its raw color, about 5 minutes. Add onions and celery to pan and continue to cook until vegetables are soft, 7 to 8 minutes. In a large bowl, mix bread cubes, bread crumbs, sausage mixture, apricots, parsley, remaining 1 tablespoon Italian herbs, remaining ? teaspoon salt, and remaining ? teaspoon pepper. Whisk eggs into broth in a medium bowl and pour over stuffing ingredients. Toss to coat and let stand for 10 minutes so bread absorbs broth.
Turn stuffing into unwashed roasting pan. Top with chicken (breasts skin side up) and bake until attractively brown and chicken is fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Drink An Alsatian white, a buttery West Coast Chardonnay or, for red, a delicate, fruity Pinot Noir

Product Description
In Perfect One-Dish Dinners, the New York Times best-selling author Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course–a rustic tart, paella, grilled platter, or homey stew. Perfect One-Dish Dinners showcases about forty such meals, perfect for every season and occasion, all designed to wow guests, calm the cook, and relieve the dishwasher at the end of the night.

Stews for All Seasons
Worldly Casseroles
Roasting Pan Complete
Big Summer Salads and Grilled Platters.

But that’s not all. If the cook wants to make something extra, Pam provides a compatible appetizer, salad, and dessert for every one dish. And as a special bonus, she throws in “nearly instant” alternatives for each–more than 200 mixable, matchable recipes. Whether for a book group, church get together, birthday party, or family supper, Perfect One-Dish Dinners makes easy, shareable meals perfectly doable. More than 200 recipes in all.

Recipe Excerpts from Perfect One-Dish Dinners

Salsa Verde Chicken with Herbed Cornmeal Dumplings
Baby Spinach Salad with Mangoes, Toasted Almonds, and Red Onions
Miniature Lemon-Raspberry Cakes

Pam Anderson

Pam Anderson
DANCING WITH THE STARS – DAMIAN WHITEWOOD & PAMELA ANDERSON – Model, actress, mother, entrepreneur, philanthropist and activist, Pamela Anderson is a sex symbol who has appeared on more magazine covers than any other star of her generation and was named in the Guinness Book of World Records as "most downloaded." She joins professional dancer DAMIAN WHITEWOOD, who makes his "Dancing with the Stars" debut this season. The all-new cast of celebrities and their professional partners hit the dance floor on ABC’s "Dancing with the Stars" with the highly anticipated two-hour season premiere, MONDAY, MARCH 22 (8:00-10:00 p.m., ET) on the ABC Television Network. (ABC/CRAIG SJODIN)

the orbis™ on TV !!!

the orbis™ on TV !!!
So it’s been quite a day. First I hear that Pamela Anderson is at New Zealand Fashion Week. I’m excited, as I know there are going to be a few photogs there using the orbis™ and Pam is, well, Pam. Then I hear that Pammie’s PR people are insisting that ONLY PHOTOGRAPHERS USING RINGFLASH can shoot her ! Cue a run on orbis™ ring flashes in all the local stores. Then I discovered an eagle-eyed friend of mine in NZ pointed his cameraphone at the news when he spotted an orbis™ flash past. So there you have it. It’s official. The orbis™ ring flash. As seen on TV !
pam anderson fashion week

pam anderson fashion week

The Perfect Recipe for Losing Weight and Eating Great
The best-selling author of The Perfect Recipe shares her secret for dumping pounds without dieting?and the 250 recipes for her new way of eating.

To millions of citizen cooks, Pam Anderson is a trusted friend who does all the work for them, testing and retesting until she arrives at the best version of classic favorites and simple dishes for company. But gradually, Pam found herself standing with the two thirds of Americans who are more than a few pounds overweight. Fed up with whipsaw cycles of losing and gaining, she vowed to change?but not if it involved dieting, hunger pangs, or saying no to the foods she loved. Complicated recipes were out. She streamlined, creating meals as satisfying as they are quick?pizzas that take just thirty minutes, big-bowl combos, and gratifying snacks to forestall cravings. She discovered a few simple habits that make all the difference. Four years later, she’s still maintaining her forty-pound weight loss. The Perfect Recipe for Losing Weight and Eating Great is a way to eat for life. It’s filled with voice-of-experience tips for curbing appetite, no-nonsense shortcuts for getting food on the table pronto, and recipes that could only have been developed by this food-loving pro?no compromises, no wasted steps, just extraordinary results from ordinary ingredients.