Beverly Plaza Apartments

Our holidays ours are as follows....

The Christmas Carol December 19th, 21st, 23rd, 26th at 8PM and 20th, 21st, 24th, 27th at 2PM The Ernest Borgnine Theater, Long Beach, CA... Tickets: General Child 12 and under $15.00 ($16.52 w/service fee) Age 12 and younger - First come first serve seating General Senior 55+ $20.00 ($21.69 w/service fee) Age 55 and over - First come first serve seating General Adult 13-54 $25.00 ($26.87 w/service fee) Age 13 to 54 - First come first serve seating Join the ghosts of Christmas Past, Present and Future as they lead the miserly Ebenezer Scrooge on a journey of transformation and redemption. Originally conceived with original music by Ray Buffer featuring music arrangements by Robert Gross, this carol-infused production captures the magic and joy of Dickens's Yuletide classic. Previously produced at Warner Grand Theatre for three years running, this new production moves to the Scottish Rite Event Center in Long Beach for 2014. Acclaimed Long Beach stage actor Timothy Cable graces the Ernest Borgnine Theatre's stage to play Scrooge in this fourth production that Long Beach Press Telegram hailed as "well seasoned and tuneful" and "an injection of the real Christmas spirit - from the spirits."

Here's a simple and festive decorating idea!

Great idea for your holiday gathering!

From our house to your house...

Dessert time! Ingredients The Glaze: 1/2 cup dark brown sugar... 1/2 cup dark rum 1/2 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 6 whole cloves The Apples: 6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored 6 cinnamon sticks 2 tablespoons butter, cut into small pieces 1 cup unsweetened apple cider Rum raisin ice cream, optional Directions These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious. For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together. For the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven. Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover. Recipe courtesy Alex Guarnaschelli Read more at: http://www.foodnetwork.com//baked-apples-with-rum-and-cinn

Here's another side dish! Ingredients 3 pounds medium Brussels sprouts 2 tablespoons vegetable oil... 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips 2 teaspoons apple cider vinegar 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper Directions Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.) Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm. Copyright 2003 Television Food Network, G.P. All rights reserved From Food Network Kitchens Read more at: http://www.foodnetwork.com//brussels-sprouts-with-bacon-re

And now for some Thanksgiving food ideas... Ingredients 1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles... 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 2 tablespoons freshly ground black pepper Directions Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Recipe courtesy Giada De Laurentiis

National Bittersweet Chocolate with Almonds Day November 7 Sponsored by the National Confections Association, National Bittersweet Chocolate with Almonds Day is celebrated each year on November 7. - Bittersweet chocolate is chocolate liquor to which sugar, cocoa butter and vanilla have been added. It does have less sugar and more liquor than semisweet chocolate however, the two of them may be interchangeable when baking.... - There are recent studies that have revealed certain health benefits from eating small quantities of bittersweet chocolate and it is also known of the health benefits of almonds. So pairing the two of them together gives us a delicious and healthy snack to be enjoyed on this fall day. See more

The Howl’oween Parade October 26, 2014 From howloweenthe Haute Dogs website: THE PARADE IS Sun., Oct. 26, 2014, 2:30 p.m. The start/finish is at Marina Vista Park, 5355 E. Eliot St. Long Beach, 90803 (at the end of Marine Stadium; across from the fire station). The parade is on the concrete bike path that runs through the park from Colorado St. to Eliot St.The vendor fair and pet adoption fair is in the park from 12:30 to 4:30 p.m. Costumed kids and adults without dogs will... lead the parade at 2:25 p.m., followed by the dogs at 2:30 p.m. Weiner races at 2 p.m. Great pumpkin drop at 2:15 p.m. The parade is expected to include a few hundred kids and adults in costumes, followed by more than 500 costumed dogs with handlers. A few thousand human gawkers will line the parade route, including a panel of distinguished judges that will choose a few dozen human and canine costume winners. Haute Dogs will raise thousands for spay/neuter programs, adoption/rescue groups, Operation Santa Paws and other Long Beach service projects. Entry information and tickets are available on the Haute Dog website: http://www.hautedogs.org See more

Heads Up!! October 11 of each year celebrates National Sausage Pizza Day, a food holiday that pizza lovers enjoy across the country. In ancient Greece, the Greeks covered their bread with oils, herbs and cheese which some believe is the beginning of the pizza.... In Byzantine Greek, the word was spelled , pita, meaning pie. A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans. The modern pizza had it’s beginning in Italy as the Neapolitan flatbread. The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the surroundings of Naples. It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds. The first United States pizza establishment opened in 1905 was in New York’s Little Italy. Pizza has become one of America’s favorite meals. Today, if your pizza is thin crust, hand tossed, thick crust or deep dish, top it with delicious Italian sausage and celebrate National Sausage Pizza Day. See more

The Living Dead return to Long Beach for the 7th time on Friday, October 24th 2014 as LONG BEACH ZOMBIE WALK VII takes over Shoreline Village and Marina Green! Join hordes of rotting revelers for the 7th annual zombie outbreak taking over Rainbow Lagoon! We will once again be bringing you an apocalyptic festival of live music, an outdoor screenings of a classic zombie films, horror and cult cinema vendors, zombie authors, games, exhibitors, contests, kid friendly events an...d more! Keep posted we’re lining up some new ghoulish attractions and creepy surprises for this year’s event! Ticket information will be released soon! Event proceeds benefit the Long Beach Cinematheque, Long Beach’s only non-profit organization exclusively dedicated to the exhibition of classic, independent, foreign, and cult/genre cinema. Thank you for your support!

Here's a quick recipe I came across. Avocado Pasta; INGREDIENTS 16 oz. pasta... 2 cups avocado 1/2 tsp. finely grated garlic 1/4 tsp. sea salt freshly ground black pepper 2 medium red peppers, chopped 2 green onions, chopped INSTRUCTIONS Bring a large pot of salted water to boil and then cook the pasta according to directions or to texture of choice. Once cooked, reserve 1/2 cup of hot pasta water and then drain pasta Meanwhile, de-seed and dice the peppers and onions and set aside. Add avocado to a large bowl and mash into a slightly chunky paste. Add garlic and salt & pepper, mix well. Add cooked and drained pasta, 1/4 cup of the reserved water, tomatoes and toss. The avocado should turn into a thin sauce that coats the pasta, add more water if needed to thin out sauce slightly more. Serve with chopped green onion on top and enjoy!