Tyra Banks, who is best known for her daytime talk show and America’s Next Top Model, has been recreated in wax form at the Madame Tussauds museum in Washington, D.C.  Sometimes they really get these things right but I don’t like this one of Tyra.  She looks kind of mean and angry, doesn’t she?

Kelly Ripa, of the daytime talk show, Live with Regis and Kelly, attended a special screening of Fly Me To The Moon at The Regal Union Square on July 31, 2008 in New York.  She was accompanied by her very cute husband, Mark Consuelos.

Here’s a look at what’s on today:

• Dr. Phil – “Get Rid of It!”
• Ellen – Trista Sutter, Deanna Pappas and the Tribe of Judah Choir
• Martha -  TBA
• Oprah -   Fascinating Families
• Rachael Ray – Better Than Botox?
• Regis and Kelly -  Nathan Lane and Selena Gomez
• The View -   Pamela Anderson and musical guest Toby Keith.
• Tyra -  The Dangers of the Hookup

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Kelly Ripa, co-host of Live with Regis and Kelly, played hostess during Super Saturday 11 in the Hamptons this past weekend.  Designer Donna Karan was the underwriter but wasn’t able to attend since she was in Africa buying fabrics for what I’m sure will be a fabulous collection!  She was there in spirit, however, since Kelly wore one of her dresses.  Check out these pictures from the event (some even include Kelly’s daughter, Lola Consuelos!):

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Everyone has been talking about Gordon Ramsay’s new cookbook “Fast Food.”  The superstar chef from Britain, who is probably best known as the “tyrant” from Hell’s Kitchen, has come up with a collection of delicious, often healthy meals that are quick and relatively easy to make.

Recently, he appeared on the Rachael Ray Show where he showed her his version of veal scallopini and spaghetti carbonara (click here to see pictures and video!).  She could not say enough about how great his “Fast Food” cookbook is and now you can own a copy!

ENTER TO WIN

To win a copy of “Fast Food” all you have to do is leave a comment below!  That’s it!  It could be about anything but feel free to let me know why you would love to win this great prize!  Contest open to U.S. and Canadian residents only. 

The contest will close on August 15, 2008 at 11:59 PST.

The winner will be selected randomly from the comments (make sure you leave a valid email address!) and will be contacted for their mailing address.

Limit one entry per person. Failure to adhere to this rule will result in disqualification.

image credit: Amazon.com

Here’s a look at what’s on today:

• Dr. Phil – A Husband’s Shocking Confessions, Part 3
• Ellen – Helio Castroneves and his professional dance partner, Julianne Hough. Plus, Emily Bear.
• Martha – Shannon Bennet
• Oprah -  Are You Ready for a Windfall?
• Rachael Ray – Rach’s VIP Show
• Regis and Kelly -  Kevin Costner and Gillian Anderson
• The View -   Katie Couric and David Hyde Pierce
• Tyra - Top Model Awards: The Fiercees

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This sounds so delicious that I could almost do a little dance in honor of it.  On the Today show, chef Jose Andres put a Latin spin on watermelon by creating a creative recipe: grilled watermelon steak with pistachios and micro green salad.  How yummy!  Watch the video (warning, it is a weird segment because host Meredith Vieira says that this delicious fruit actually makes her sick!)

INGREDIENTS

• 3 tomatoes
• Water
• Salt
• Ice water
• 1 watermelon
• Spanish olive oil
• Chopped pistachios
• 3 tablespoons of Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• Micro greens (cilantro, mint, arugula)
• Spanish extra-virgin olive oil
• Maldon salt

DIRECTIONS

Cut the ends off the watermelon. Peel the green skin off along the white “frontier.” Cut four slices 2 inches thick from the peeled watermelon. Trim each slice so they form 2-by-4 inch “steaks.”

In a large pot over high heat, bring the water to a boil. Cut a small X in the bottom of each tomato. Drop the tomatoes into the boiling water for 20 seconds. Drain and submerge them in the ice water. Peel them and remove their seeds. Cut the flesh into 1/2-inch cubes. Toss the tomato cubes with the vinegar and olive oil and add salt to taste.

In a skillet over medium heat, heat a bit of the olive oil. Add the watermelon steak and cook for a few minutes on each side until it caramelizes around the edges. Repeat with each steak.

Place the steak on the plate. Top each with a bit of the tomato relish, the pistachios and the micro greens. Season with a little Maldon salt.

Disney sensation, Miley Cyrus, was on the Today show on Friday and I was able to track down some pictures.  She looked really good and, of course, gave a great performance for their Summer Concert Series.

Watch her sing “Breakout”

image credit: NBC Media Site

Here’s a look at what’s on today:

• Dr. Phil – A Husband’s Shocking Confessions, Part 2
• Ellen – Heidi Klum and Dorothea Johnson
• Martha – Kitchen Gadget Day 
• Oprah – A Father Faces the Teen Who Killed His Family
• Rachael Ray – Robin McGraw’s Family Snack
• Regis and Kelly -  Kelsey Grammer and Rick Springfield
• The View -   Tori Spelling
• Tyra -  Hi-Tech Harassment

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Why do I do this to myself?  Every time I look at these delicious summer recipes my mouth starts to water and I get depressed about not having a grill after moving this spring. 

Jamie and Bobby Dean shared some tasty-sounding recipes for ribs, coleslaw and coffee cake on Good Morning America from their new cook book “Y’all Come Eat.”  Check them out and give ‘em a try!

Easy Grilled Baby Back Ribs
4 to 6 servings

Ingredients

• 2 tablespoons packed dark brown sugar
• 2 tablespoons paprika
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• ¾ teaspoon salt
• 2 racks baby back pork ribs (about 2 pounds each)

Directions

In a small bowl, stir together all the ingredients except the ribs; set aside.

Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over the ribs to coat evenly. Place each rack of ribs in a large resealable bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.)

Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil.

Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.
Carefully remove packets from the grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes preside or until crisp. Transfer ribs to a cutting board. Let stand for 10 minuets before cutting into individual ribs.

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