Pokemon GO CATCHING DITTO + Ditto Gym Battle Transformation
Ditto has finally joined the other original Pokemon in the wild and can be caught by those who can track it down.
From what fans are reporting, normal low-level Pokemon have been spawning into Ditto just before getting caught, a great new tactic on Niantic"s part.
By making Ditto Pokemon GO available via common Pocket Monster catches, itll provide the perfect spur for those who havent gone out and caught a Rattata in a while.
Ditto appears to boast a high CP and is available in every region. This will come as a relief as some Pokemon have been made region-exclusive.
Fans were tipped off to the inclusion of Ditto last month, after dataminers discovered the move transform had been added to the popular mobile game.
It follows the Pokemon Go update that Niantic are set to rollout the revamped nearby feature to new areas.
After reviewing your feedback, we have made some changes to the Nearby feature we were originally testing in San Francisco, California, a statement from the development team explains.
We have changed the feature to only show the Nearby feature if a PokeStop is close to your location. In addition, we have also made changes to the way Sightings now works.
We will be expanding the ability for Trainers to test this updated version of the features and provide us with feedback.
Your feedback submitted to all of our official social media accounts and posted in other channels is important to us. We will continue to review community feedback and make changes if necessary.
Our first six months has been nothing short of exciting and your continued support has been inspiring. We have a lot of content, features, and functionality that we will be implementing over the coming months and years.
Our goal is to to always improve on existing features where we can while also releasing exciting new content and functionality.
Starting today, Trainers in the following areas will now be able to use the new Nearby and Sightings functionality:
United States of America: All states west of the Mississippi River (except Hawaii and Alaska)
Canada: British Columbia, Alberta, Saskatchewan, Manitoba, and the western half of Ontario.
Happy Thanksgiving from Tactical Response!!! [LISTEN] Boosie BadAzz Drops Holiday Mixtape: Happy Thanksgiving & Merry Christmas - Hollywood Life
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What a way to kick off the holiday season! Rapper Boosie BadAzz dropped an epic mixtape called Happy Thanksgiving & Merry Christmas on Nov. 23, treating his fans to a plethora of hard-hitting beats and catchy lyrics. Check outhis new debut here!
Boosie BadAzz, 34, is bringing the heat during the cold holiday season! The hip-hop star dropped a new mix tape called Happy Thanksgiving & Merry Christmas on Nov. 23, composed of 19 new scorching hot singles. He made sure to recruit plenty of talented artists for hislatest debut, featuringRich Homie Quan, Lil Durk, Hurricane Chris and more. Taking to Instagram, he shareda pic of his album alongside a thumbs-up emoji, captioned truth. In the art, he poses shirtless, accessorizingwith gold-chains and aSanta Claushat to match the festive theme.
The Baton Rouge-raised rapper, aka Lil Boosie has plenty to be grateful for, so hedecided to give to his fans in return. Around this time last year, he was preparing for a nerve-wrackingsurgery to remove a cancerous growth in his kidney.Boosie had to take it easy after getting a nephrectomy done, but he still called the incident a minor setback for a major comeback. Luckily, the operation was a total success, so he cancontinue doing what he loves.
Rich Homie Quan Pics Of The Rapper
Lil Boosie opened up about his life-altering experience earlier this year. With the cancer, I always had material to drop, but I wasnt going to hold back anymore. Life is short, man. So I got albums comingIma do this back-to-back-to-back-to-back, he told Complex. When I stop dropping albums, Im gonna be tired of rapping. Im gonna keep on dropping them.Overall, Im more healthy than Ive ever been. Im gaining my weight back; I lost like 40 pounds because of the cancer. Im back healthy and Im back on the road doing shows. Congrats!
HollywoodLifers, what do you think of Lil Boosies new album? Sound off below!
The holidays are here! With Thanksgiving less than 2 weeks away and Christmas beckoning at the door, it is time to formulate a game plan for holiday meals and baking.
If you are feeling pie challenged but want to serve an over-the-top dessert, have no fear, your slow cooker is here. Praline Pumpkin Cheesecake is the answer to decadent dessert planning this season. No need to take up precious oven space when you can place a delicious dessert in the slow cooker and move on to other holiday tasks.
Slow cookers are perfect for baking cheesecakes as the baking environment is moist and controlled.
Here are a few tips to make your perfect pumpkin dessert the talk of the table:
Use a 7-inch springform pan or an 81/2 -by-41/2 -inch loaf pan. Round springform pans fit in large round or oval slow cookers, while loaf pans fit in large, oval slow cookers.
Shape a piece of aluminum foil measuring about 18 to 24 inches into a long ring. Place the foil ring on the bottom of the slow cooker. Place the filled cake pan on the foil ring; do not add water. Bake the cheesecake in the slow cooker with the lid on.
Dont lift the lid while the cheesecake is baking. Check the progress at 21/2 hours, if not done replace lid quickly and continue cooking for 30 additional minutes.
When the cheesecake has finished baking, unplug the slow cooker and let the cheesecake cool inside the slow cooker with the lid on for an hour. Then carefully remove and refrigerate for 4 hours or overnight before topping with the praline topping.
You will soon find baking cheesecakes in your slow cooker are easy, peasy. These are the perfect size for holiday gift giving too!
Gather your ingredients and don your apron. Ready, set, go!
Praline Pumpkin Cheesecake
Slow Cooker Size: 5 quarts or larger
Crust:
Nonstick cooking spray
1/2 cup graham cracker crumbs
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
3/4 cup pumpkin puree
2 large eggs, at room temperature
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
Praline Topping:
1 tablespoon unsalted butter
1/4 cup packed brown sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup chopped pecans, toasted
Preheat oven to 375 degrees. Spray the bottom of 7-inch springform pan or 81/2 -inch x 41/2 -inch loaf pan with nonstick spray. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar and stir to blend. Press the crumb mixture into the prepared pan, pressing it evenly over the bottom and about 1/2-inch up the sides. Bake in the oven for 5 to 7 minutes or until the crust is set. Let cool on a wire rack.
Make the filling: In a large bowl using a hand mixer, beat together the cream cheese, sugar and brown sugar on medium-high speed until light and fluffy. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Beat in the flour, cinnamon and heavy cream. Pour the filling over the cooled crust.
Place the springform pan or loaf pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 21/2 to 3 hours or until set. Unplug slow cooker; do not remove cheesecake. Allow the cheesecake to stand in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate cheesecake for at least 4 hours or overnight.
Make the Praline Topping: Place the butter in a glass, microwave safe bowl and microwave on high (100 percent) power for 30 to 40 seconds or until melted. Stir in the brown sugar. Microwave on high for 30 seconds. Stir well. Continue to microwave 10 seconds or until the sugar is melted and mixture is bubbling and hot. Stir in the cream, blending well. Microwave on high for 10 seconds or until mixture bubbles and is hot. Stir until sauce is smooth. Stir in the vanilla and pecans. Cool topping about for 5 minutes. Spoon the warm praline topping over the cheesecake.
Makes 1 (7-inch) cheesecake.
Tips:
Leftover canned pumpkin? Refrigerate the pumpkin in a covered container for up to 1 week or freeze for up to 3 months. When ready to use, thaw the pumpkin overnight in the refrigerator, then stir well and use for another recipe.
Cheesecakes should be stored in the refrigerator until serving time and should not be allowed to sit at out at room temperature for longer than 2 hours.
Toasting pecans intensifies the flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
Recipe credit: Slow Cooker Desserts, Oh So Easy, Oh So Delicious, by Roxanne Wyss and Kathy Moore (St. Martins Press, 2015)
[Photo: Submitted separately. Photo by Jennifer Davick. Photo supplied courtesy of St. Martins Press, 2015. Designed by Jennifer Davick/Bookmark Design and Media Inc.
Possible caption for photo 1: No holiday would be complete without a pumpkin dessert. Praline Pumpkin Cheesecake bakes in your slow cooker.]
Cheesecake Factory"s Original Cheesecake Recipe | Get the Dish
The holidays are here! With Thanksgiving less than 2 weeks away and Christmas beckoning at the door, it is time to formulate a game plan for holiday meals and baking.
If you are feeling pie challenged but want to serve an over-the-top dessert, have no fear, your slow cooker is here. Praline Pumpkin Cheesecake is the answer to decadent dessert planning this season. No need to take up precious oven space when you can place a delicious dessert in the slow cooker and move on to other holiday tasks.
Slow cookers are perfect for baking cheesecakes as the baking environment is moist and controlled.
Here are a few tips to make your perfect pumpkin dessert the talk of the table:
Use a 7-inch springform pan or an 81/2 -by-41/2 -inch loaf pan. Round springform pans fit in large round or oval slow cookers, while loaf pans fit in large, oval slow cookers.
Shape a piece of aluminum foil measuring about 18 to 24 inches into a long ring. Place the foil ring on the bottom of the slow cooker. Place the filled cake pan on the foil ring; do not add water. Bake the cheesecake in the slow cooker with the lid on.
Dont lift the lid while the cheesecake is baking. Check the progress at 21/2 hours, if not done replace lid quickly and continue cooking for 30 additional minutes.
When the cheesecake has finished baking, unplug the slow cooker and let the cheesecake cool inside the slow cooker with the lid on for an hour. Then carefully remove and refrigerate for 4 hours or overnight before topping with the praline topping.
You will soon find baking cheesecakes in your slow cooker are easy, peasy. These are the perfect size for holiday gift giving too!
Gather your ingredients and don your apron. Ready, set, go!
Praline Pumpkin Cheesecake
Slow Cooker Size: 5 quarts or larger
Crust:
Nonstick cooking spray
1/2 cup graham cracker crumbs
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
3/4 cup pumpkin puree
2 large eggs, at room temperature
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
Praline Topping:
1 tablespoon unsalted butter
1/4 cup packed brown sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup chopped pecans, toasted
Preheat oven to 375 degrees. Spray the bottom of 7-inch springform pan or 81/2 -inch x 41/2 -inch loaf pan with nonstick spray. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar and stir to blend. Press the crumb mixture into the prepared pan, pressing it evenly over the bottom and about 1/2-inch up the sides. Bake in the oven for 5 to 7 minutes or until the crust is set. Let cool on a wire rack.
Make the filling: In a large bowl using a hand mixer, beat together the cream cheese, sugar and brown sugar on medium-high speed until light and fluffy. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Beat in the flour, cinnamon and heavy cream. Pour the filling over the cooled crust.
Place the springform pan or loaf pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 21/2 to 3 hours or until set. Unplug slow cooker; do not remove cheesecake. Allow the cheesecake to stand in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
Refrigerate cheesecake for at least 4 hours or overnight.
Make the Praline Topping: Place the butter in a glass, microwave safe bowl and microwave on high (100 percent) power for 30 to 40 seconds or until melted. Stir in the brown sugar. Microwave on high for 30 seconds. Stir well. Continue to microwave 10 seconds or until the sugar is melted and mixture is bubbling and hot. Stir in the cream, blending well. Microwave on high for 10 seconds or until mixture bubbles and is hot. Stir until sauce is smooth. Stir in the vanilla and pecans. Cool topping about for 5 minutes. Spoon the warm praline topping over the cheesecake.
Makes 1 (7-inch) cheesecake.
Tips:
Leftover canned pumpkin? Refrigerate the pumpkin in a covered container for up to 1 week or freeze for up to 3 months. When ready to use, thaw the pumpkin overnight in the refrigerator, then stir well and use for another recipe.
Cheesecakes should be stored in the refrigerator until serving time and should not be allowed to sit at out at room temperature for longer than 2 hours.
Toasting pecans intensifies the flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
Recipe credit: Slow Cooker Desserts, Oh So Easy, Oh So Delicious, by Roxanne Wyss and Kathy Moore (St. Martins Press, 2015)
[Photo: Submitted separately. Photo by Jennifer Davick. Photo supplied courtesy of St. Martins Press, 2015. Designed by Jennifer Davick/Bookmark Design and Media Inc.
Possible caption for photo 1: No holiday would be complete without a pumpkin dessert. Praline Pumpkin Cheesecake bakes in your slow cooker.]
New York Cheesecake Recipe Demonstration - Joyofbaking.com Ingredients
For the cookie crust crumb
300-400g homemade cookies (see chocolate ginger snap recipe below)OR 300-400g packet biscuits (Arnott"sChocRipple or similar are a good texture)75g melted butter (add a bit more if using packet biscuits)*
*Packet biscuitsusuallycontain very little fat, so they need more melted butter to hold their shape. I found I needed 400 grams ofhomemadebiscuitsand 75 grams of melted butter.
For the cheesecake175g mascarpone*225gcastorsugar750g full fat cream cheese4 eggs, 60g each, separated250g sour cream3tsplemon juice or vanilla extractbig pinch of salt
* If you like,youcan replace the cooked mixture ofmascarpone and sugar with a 395-gram tin of sweetened condensed milk, and just pour that into the cream cheese with the yolks.
For the chocolate ginger snap cookies (if making, or use packet biscuits)
1. Melt the butter, then stir in the golden syrup, sugar and ginger. Pourmixtureinto abowl, then beat in the egg.
2. Stir in the flour, cocoa and bicarb, then mix to a smoothpaste.
3. Scoop heaped teaspoons of the mixture onto a baking tray lined with non-stick paper spaced aboutfivecentimetresapart and bake at 160C/140C fan forced for about 18minutes until crisp at the edges. Leftover dough can be rolled into a log, wrappedinnon-stick paper, and frozen to use atanother time.
Tip: Freeze the biscuits beforecrumbingsothey grind finely.
For the cookie crust crumb
1. Grind the homamade OR packet cookies to a powder, then mix in enough melted butter until the cookie crumbshold their shape when pressed together.
2. Press the crumb mixtureevenlyand firmly across the base and halfway up the sides of a deep 23cm in diameterspringformcaketin on a lipped baking tray.
3. Bake at 180C/140C in fan forced oven for 20 minutes to cook the crumb, then remove from the oven.
4. Coolslightly and use a straight-sided coffee mug to press the hot crumb mix back up the sides of the tin if it has dropped down.
For the cheesecake
1. Put the mascarpone andcastorsugar in a saucepan. Bring the mixture to a simmer and stir until it forms asyrup. Remove from the heat when it boils, then leave to cool.
2. Beat the cream cheese until soft and smooth, then beat in the mascarpone syrup and egg yolks. Next, beat in the sour cream and lemon juice.
3. In a very clean bowl, whisk the eggs whites with the salt to stiff peaks. Fold this through the cheese mixture evenly.
4. Pour the mixture in thespringformtin right to the top, and bake at140C/120C fan-forced for about 75 to90 minutes, or until the temperature deep in the middle reaches 65C, or just before the middle of the cake fully rises while it"s stillwobbly.
On a home movie, Abraham Zapruder captured the assassination of President John F. Kennedy on Nov. 22, 1963. David Greene talks to Alexandra Zapruder about her book: Twenty-Six Seconds.
DAVID GREENE, HOST:
November 22, 1963 - Dallas businessman Abraham Zapruder left work to get his eight millimeter movie camera. Abe, Papa Abe, Mr. Z - that"s how family and friends knew him - loved making home movies. The film in his camera that day already had footage of grandkids, also scenes from inside his dress manufacturing company. But what Abraham Zapruder captured next forever changed him and his family and also changed America.
ALEXANDRA ZAPRUDER: He perched himself on this four-foot high concrete parapet so that he had this really quite amazing view of the limousine that was going to come down Elm Street from left to right.
GREENE: Alexandra Zapruder has no memory of her grandfather. She was just a baby when he died. But she has spent time studying his memories of that day 53 years ago. President Kennedy and his wife, Jackie, were in the back of that limo, and Abraham Zapruder wound up making a home movie of a Presidential assassination. And we should say this story does include a graphic description that listeners might find disturbing.
ZAPRUDER: The first few seconds are - are amazing. You see the president. You see the first lady in her pink suit and her hat. And they"re smiling, and they"re waving. And there"s this little, tiny gesture that always stays with me of the president brushing his hair out of his face - you know, this - this - just such a human moment. And then they disappear for a few seconds behind this highway sign.
And then when the car comes out the other side, you can see that there"s - something is wrong because the president"s arms are up. His hand"s up around his throat. And then there"s this long moment that first lady turns toward the president and - trying to understand what"s happened.
And the car sort of sinks down in the frame a little bit and then comes this terrible final shot, when the President"s head basically explodes. There"s no other way to say it. And if you"re looking very closely, you can see Jackie Kennedy"s mouth open in this scream of anguish and horror. I mean, it"s really just heartrending.
GREENE: This has been remarked on before, but the fact that your grandfather was able to just keep filming, didn"t drop the camera out of shock - I mean, you wrote that you didn"t really appreciate that until you - you held one of these cameras.
ZAPRUDER: Yeah, the camera is heavy. It"s, you know, kind of awkward, by at least today"s standards. And not only that, he had vertigo.
GREENE: That"s incredible. Already worried about his balance, and then - then to have that happen.
ZAPRUDER: Yeah, yeah.
GREENE: Do you think your grandfather was - realized the gravity of what he was doing, or was he just frozen?
ZAPRUDER: I think he was frozen. It feels like that to me. I can"t - I can"t imagine that he knew what he was doing. You know, that he just - he was watching, and he saw it unfold. And it was - I mean, I really - you know, I"m stumbling for words because it"s impossible to describe. It"s impossible to imagine how he did it, why he didn"t fall or drop to the ground like all of the people around him or pull the camera away from his eye, but he didn"t.
GREENE: He didn"t. And now, his granddaughter, Alexandra, has meticulously traced the path of the Zapruder film from that fateful day on. She"s written a book. It"s called "Twenty-Six Seconds." And she tries to bring a journalist"s detachment to a story that is so deeply tied to her own family.
How many tunes do you think you have now watched this film?
ZAPRUDER: You know, I never saw the film until I was a teenager. I tried not to see it. I spent most of my life trying to avoid seeing it. But then, for this book, I had to watch it many, many, many times. And I don"t - I don"t know how many, but I have to say that every time I watch it, it never loses its horror and the pathos of it, you know?
And I"ve said before and other people have said that every time that first shot comes, there"s some part of me that just thinks maybe this time it will turn out differently. You know, if only he had been able to duck down, or if only this or if only that. It never loses that extraordinary impact.
GREENE: For so many years, I mean, when you were younger, your family - it"s not just that they didn"t talk about. They didn"t want to talk about it. Why the hesitance? Why the reluctance?
ZAPRUDER: The film was extraordinarily traumatic for my grandfather. You know, he never fully recovered from what he had witnessed, and he had nightmares, and he was deeply, deeply pained by it. And for my father, this was an unbelievably crushing disappointment. My father had just, three weeks before the assassination, accepted a job in the Kennedy administration, working in the Justice Department. And he had written in 1962 this incredibly beautiful letter to President Kennedy saying, you know, I want to come and work for the new frontier.
GREENE: It"s a beautiful - it was a beautiful letter.
ZAPRUDER: Yeah. And so, for them, this was so personal. It was just personally painful. And to be associated forever with something so gruesome and so devastating for everyone, but most especially for the Kennedy family, you know, we never forgot in our family - we were not allowed to forget - that, for all the things that the Zapruder film is, it is, at bottom, our family"s record of another family"s tragedy, and that is a very sober responsibility to have.
GREENE: And the weight of that responsibility became even greater in the 1990s. For much of its history, the Zapruders owned the original film and copyright. And that led to criticism that the family was profiting from a national tragedy. The U.S. government eventually seized the film under eminent domain. And after a lengthy arbitration process, the Zapruders were paid $16 million. The family then donated the copyright to the Dallas museum devoted to President Kennedy.
ZAPRUDER: People said tough things. We were called bloodsuckers, all we cared about was the money. I mean, there was a lot of that kind of talk. But I really do understand why people felt the way that they did. And part of the goal of the book was to dig deeper.
GREENE: You said in a - in the later part of the book, when all this arbitration is happening, that one of the questions people were struggling to answer is why this film matters and the meaning of it. How do you answer that question?
ZAPRUDER: There are so many answers to that question. First of all, I think the film is and remains and always will be the world"s collective memory of, you know, a traumatic historical moment - the assassination of a beloved president. And at the end of the day, it"s also this 26-second narrative that is an existential one. It is a beautiful day. The president"s riding down the street with his beautiful wife. All is well.
And within 30 seconds, everything is over, and the world is completely changed and that sense that we see something unfolding that we know is true - that life can change in an instant - and yet that we don"t want to confront and must confront if we"re to, you know, be deeply human people. That, for me, is ultimately where its - its meaning lies.
GREENE: The new book is called "Twenty-Six Seconds." The author is Alexandra Zapruder.
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Bella Hadid was thrilled to post the big news that she landed a deal with Nike on Monday, but not everyone shared her excitement.
Hadids Instagram announcement filled up with comments that shes way too skinny to represent a sports brand, and doesnt even have an athletic body.
And one athlete, Olympic skater Meryl Davis, tweeted her disapproval over using yet another model to promote workout gear.
Davis, who won Dancing with the Stars in 2014, posted side-by-side photos of Hadid in Nike gear, Kylie Jenner in a Puma outfit, and one of Olympic gymnast Aly Raisman in Reebok.
Ill take the one promoted by the athlete please, Davis tweeted, along with a muscle emoji.
Hadid recently admitted that she accidentally lost more weight than she intended, telling PEOPLE that she really didnt mean to.
I want b***s. I want my a*s back, she said. But its not my fault. My weight fluctuates and so does everybodys and I think that if people are gonna judge, thats the worst you can possibly do because everybody is different.
RELATED VIDEO:Style Tracks: Athleisure Isnt Going Anywhere in 2016
I worked out so hard and everybody is like, Oh, she looks so skinny blah, blah, blah, Hadid said.But I think that if you just stick to something you can really achieve so much.Ive been eating hard protein every day, and working out for three hours every day. Its crazy but I think that you know if you set your mind to something I think you can succeed.
Although Reebok celebrated Daviss response on Twitter, Nike and Puma and have not yet responded.
