Tiger Tiger Woods Y'all

OK, how crazy has this story gotten? I check my fav celeb sites on Saturday and they're all abuzz with "Tiger Woods Admitted to The Hospital In Critical Condition After Serious Car Accident!"
Yet here we are some 4 days later and we find out:

A) It's likely not from a car accident, but from his POed wife
B) She's allegedly angry because she cheated on him
C) Women start coming out of the woodwork (pun intended)announcing their affairs with Tiger
D) Tiger apologizes for his "transgressions"
E) His alleged affair(s) popularizes both "Transgressions" and "Sexting" in Google Trending
F) Speaking of "trans"....these alleged mistresses that they sort of have a tranny look...am I right? (See above pic)

Here's my questions, why has it the new trend for cheating celebs to come clean and have a press release announcing how sorry they are for their "transgressions"? David Letterman, Tiger Woods...who's next. What happened to the Hollywood that slapped it onto the cover of US and then swept it under the rug, huh?

Also wondering, why they keep refering to his wife as "Supermodel" Elin Nordegren? Gorgeous she is yes, Heidi Klum she is not. Has anybody heard of her outside of her marriage?

At the end of the day, it's a horrible situation that I don't envy anyone having to go through publically. It's just crazy how it all went down.
One big Wham Bam Thank You Mame of celebrity gossip.

This is what you get when you Google stupid questions.....

I normally take a good 7 hours to drink my latte every day. I pick it up on my way to work, reheat around 1p and then again at 4p when I finally finish it. Being that it's 80% milk I started to think...how dangerous is this? So I googled "How long can milk sit out"...this was the first hit. Surprisingly...I've never done this.

Chicago French Market Opens - Yum

Here's an e-mail I got from Daily Candy yesterday. Looks awesome and good for Chicago!

December 2, 2009 | Chicago

Well Engineered
Chicago French Market Opens

Decembrrr in Chicago. It’s a long ride.

Jump on the train at the Chicago French Market, opening tomorrow in Ogilvie Transportation Center.

The year-round, European-inspired indoor (hooray!) market will whisk those winter blues away. Operated by French marketeur Sebastien Bensidoun, CFM houses loads of local vendors selling every delicacy imaginable.

Favorites (Pastoral, Vanille Patisserie, Sweet Miss Giving’s) cozy up to lesser knowns like Wisconsin Cheese Mart, Provo’s Village Bake Shoppe (try the kolachki), and Flip Crepes. Not to mention City Fresh Market’s grass-fed, hormone-free beef; curry coconut soup from Chundy’s, fresh-squeezed juices from Juicy Orange; and French boules and fresh pasta by Necessity Baking Company.

Take your bites to go or enjoy them in the market’s charming dining space.

Chew, chew, chew.

Chicago French Market, 131 North Clinton Street, between Lake Street and Washington Boulevard (312-575-0306 orfrenchmarketchicago.com).

Recipe of the Week: Sweet Potato Gratin

So I've been trying to be carb conscious lately. I still love my bread and pasta, but where I can cut corners I will. For example, sweet potatoes. They are supposed to digest so much better than regular potatoes and are just as flavorful. Here is my new favorite recipe, I think of it as a light sweet potato gratin.

4 Large Sweet Potatoes
Brick of Parmesean Cheese (no worries- you won't use the whole thing, but I'm bad with exact measurements)
Olive Oil
Sea Salt
Pepper

Preheat oven to 375. Peel sweet potatoes and slice into thin slices on a potato slicer or side of a cheese grater. Take 1/3 of the slices put into mixing bowl and combine with a few drizzles of olive oil, salt, pepper and about 1/3 cup of grated parmesean. Layer on bottom cassarole dish and cover with layer of grated parmesean. Combine the next two layers of the dish in the same manner, covering the top layer with a liberal layer of parmesean to form a nice crust. Bake for 25-30 minutes.

Love this recipe because it's really seasonal and sweet and savory without all the cream and butter that goes into a traditional gratin.