Side

Beygel Knowles

Baking, Grammy Gold, Grammy Gold: Golden Little Pill, Side, Snack, Vegetarian

We’ve made it to the end of the Grammy Gold road and it has been nothing short of an emotional rollercoaster. Between Elts and I ending a decades long feud, Salt-n-Peps shooping over to down some squid, Braff and I also working to rekindle a friendship, Nells dropping by to convince me she was still making music and well, barely surviving the sexual tension between groffsauce and I, I am absolutely spent.

But hold up, that doesn’t mean our final visit was going to be cancelled so get in formation – my favourite Knowles-Z, Beyoncé, is finally dropping by for a visit!

As you know, I’ve been a close member of the Knowles clan since starting a fight club in (Whitney) Houston and Bey and I have been best friends ever since.

That being said, I sadly haven’t seen Bey in the flesh since the infamous Met Ball of 2014 … though I was the first to find out about her latest pregnancy. Also yes, the rumours are true – if they are both girls, she will be calling them Kelly and Michelle and if they are boys … Ben and Jamin.

Anywho, Bey appeared – nay, manifested – under the cover of darkness to avoid alerting the media to her pre-Grammy visit and ran straight into my arms.

“Ben, they don’t love you like I love you. You’re irreplaceable, I’ve missed you my little Sasha Fierce.”

“You liked it, well you should have put a ring on it my Dreamgirl!”

We held each other like best friends do and laughed – though I think a part of her was serious – in front of a large wall of imported flowers, covered in a veil, while discussing the upcoming awards.

I’d like to make one thing clear – yes, even Bey thinks she is going to sweep the pool. But who can really blame her? I mean, she has already won 20 Grammys and we both know that the academy is terrified of getting yelled out by our mutual friend Kanye.

Despite it being an evening catch-up, Bey had one pregnant craving she needed me to help with, so I gladly whipped up a big batch of my Beygel Knowles.

 

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I love bagels. Love them. So much. I mean, if you could marry a food I would have put a ring on it already.

My favourite, like these babies, are cinnamon and raisin. I mean, they are a gift from the gods … like Queen Bey. So get boilin’ and bakin’ and get in formation to celebrate her upcoming nine new Grammys.

Enjoy!

 

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Beygel Knowles
Serves: one pregnant angel and her babin’ chum. I am the babin’ chum, FYI. Also FYI, it makes 8.

Ingredients
500g 00 flour
¼ cup caster sugar
1½ tsp table salt
7g dried yeast
1 tbsp ground cinnamon
125g raisins (or sultanas but they are as juicy as I feel around Jon)
1 egg, beaten

Method
Combine the flour, sugar, salt, yeast, cinnamon and raisins in a large bowl for the stand mixer. Using the dough hook by hand, slowly stir in 300ml of warm water until everything is wet. Transfer to the stand mixer and knead for about 10 minutes, or until smooth and elastic. If you need more water, add it a tablespoon at a time. Place the dough in a large oiled bowl and allow to prove for an hour or so, or until doubled in size.

While it is proving itself preheat the oven to 180°C.

When the dough is as big for its britches as Tay Tay when she beat Bey – remember that controversy? – knock it back to size and break into 8 equal pieces. Roll them into balls and push a finger through the centre to form a ring. Place on a lined baking tray and allow to prove for half an hour.

While they are proving again, bring a pot of water to boil.

Once the bagels have double in size, drop them into the water one at a time, and cook for thirty seconds each side. Transfer to a wire rack and continue until done.

Transfer them to a lined baking sheet, brush with the egg and bake for about fifteen minutes, or until golden brown.

Devour, slathered in butter or cream cheese. Like a Queen.

 

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Tinaan Wesson

Bread, Side, Snack, Survivor: Game Changers – Mamanuca Islands, Vegetarian

I know what you’re thinking – please, stop with the fucking posts and give the internet a break, we are sick of you!

Firstly, cool, point taken. But sorry, no can do. And secondly, fuck you, you come here by choice, why be so nasty to me? Thirdly, thanking for boosting my traffic though.

Anyway, let’s stop the drama because something very exciting is almost upon us – Queen Sandra Diaz-Twine is but four weeks away from kicking off her run for a third Survivor crown. Which she will win.

To get in the spirit this season, I thought I would round up four of my favourite winners and countdown to this momentous occasion. And obviously I am starting things with my second favourite winner behind Queen SDT, Tina Wesson.

I mean, she is the closest (other than my girl Parv) to snatching a second crown, so what’s not to love?

I first met Teens while Survivor: The Australian Outback was in production. I was a newbie, 13 year old fan and was desperate to connect with Probst, so trekked Queensland until I stumbled into the Kucha camp on Day 17.

That stumble changed the course of the game as I accidently pushed Scupin into the fire – in addition, I met my frenemy Lis Filarski, made out with Varner and wagged my finger in Alicia’s face, so win – and allowed Ogakor to tie things up, leading to Tina dominating and winner the game.

While she is one of the best low-key masterminds, Tina was always grateful for my accidental assistance and we have been close ever since.

As a Survivor tragic, Teens was thrilled to get my call and to try and get some information out of me pre-season. Particularly since I was promising a table full of freshly made Tinaan Wesson.

27 days until the premiere – who will join me next week? *Spoiler alert* he is banging.

 

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Now I could make an argument for any form of bread being the best, but a filled naan would have to be up the top of the list. Scorched, warm, pillowy dough enclosing a cheesy, spiced spinach mixture. Need I say more?

Enjoy!

 

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Tinaan Wesson
Makes: 8.

Ingredients
7g dry yeast
1 tbsp caster sugar
2 cup flour, plus more for rolling
1 tbsp olive oil
salt and pepper
1 bunch of baby spinach, washed and chopped
3 cloves of garlic, crushed
1 tsp chilli flakes
½ cup cheddar cheese, grated

Method
To make the dough, combine ½ cup of warm water in jug with the sugar and yeast. Give a quick stir and leave to rest for about 10 minutes, or until foamy and smelling like a brewery.

Place the flour in a large bowl of a stand mixer, pour in the yeasty water, oil and a pinch of salt and knead with a dough hook for five minutes, or until combined to make a smooth, elastic dough.

Transfer to a large, oiled bowl and leave to prove for an hour, or until doubled in size.

While the dough is proving itself like Tina in the outback, heat a lug of oil in a medium frying pan and cook the garlic for a minute. Reduce heat to low and add the spinach, chilli and a good whack of pepper. Cook until all moisture is removed. Take it off the heat and allow to cool for ten minutes or so, before adding in the cheese.

Once the dough and filling are ready, transfer the dough to a bench, punch back and split into 6-8 chunks – depending on how big you’d like your naans.

One at a time, roll out the ball of dough place the filling in the centre and seal it into a ball. Dust the ball with flour, press to flatten and roll into an oval shape. Continue until all the dough and mix are done.

Once ready, heat a small skillet over medium-low heat, sprinkle some water on the naan and place on the pan. Cook for a three minutes or, flip and cook for a further couple of minutes. You want it to be golden and crisp but still soft on the edges … and most importantly the cheese melted.

Devour.

 

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Gabriel Mash

A decade of saying so, Side, Vegetarian

So you know how everyone loves Suits / Harvey Specter and (apparently) hates Because I Said So? Well in your face, I don’t (well, haven’t gotten around to) watch Suits … and would argue that the latter is my dear friend Gabriel Macht’s best work.

Ever. And forever. I mean, it will go down as the pinnacle of his acting skill.

Despite having known of Gabriel since his guest appearances on Beverly Hills, 90210 and Sex and the City, we really connected after he married my dear friend and Brisbane local Jacinda Barrett.

Given how busy he is with Suits, I haven’t been able to see much of Gabe lately so it was such a treat that he could take the time to drop by and catch up. (Particularly given I needed a fifth and couldn’t ask Stephen Collins, obviously).

“Ben – I know you think Because I Said So was my best work (and I fear that it is just when you thought I was looking my prettiest), but you need to try Suits. It is great … “

“You just aren’t selling me Gabe. Carrie couldn’t convince me to try Star Wars before her death and you wo … “

“I look really good in a suit.”

“Ok, I’m listening … “

After we got that wee negotiation out of the way, Gabe and I were able to get to the real work of celebrating the cinematic masterpiece that is Because I Said So while downing – sadly from a bowl, rather than off our bodies – a big serve of my Gabriel Mash.

 

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Now I know, I know – we had a mash for last year’s Gilmore Girls celebration! But mash is the co-best form that potato can come in and therefore we can have multiple flavour combinations … like fries, ok?

Oh and buckle up – because this creamy, spiced parmesan version will knock your socks off. I mean, I was going for pants … but socks will do (if you have a foot fetish).

Enjoy!

 

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Gabriel Mash
Serves: 4-8.

Ingredients
1kg potatoes, peeled and cut into 3cm chunks
¼ cup butter
¼ tsp nutmeg
¼ – ½ cup milk
¼ cup grated parmesan
salt and pepper to taste

Method
Rinse the potato in a pot of cold water until the water runs clear. Fill the pot with cold water and a generous pinch of salt, cover and bring to the boil over high heat. Once boiling, remove the lid, reduce heat to low and simmer for about five-ten minutes, or until just soft all the way through.

Drain the potato and place in a large bowl of a stand mixer with the butter and nutmeg, and beat on medium with the paddle attachment for a couple of minutes. Once combined, reduce speed to low and slowly pour in the milk until it is at your desired consistency. Finally add the parmesan, season to taste and give one final stir.

Serve with Steak Diane Keaton or direct from the bowl.

 

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Tom Yum Everett Soup

A decade of saying so, Main, Side, Snack, Soup

If for some reason that you’re someone that was turned off by the unwarranted terrible reviews for Because I said So, a) fuck you but b) let me catch you up on the plot.

Diane Keaton is a nightmare mother who is concerned that her youngest daughter played by Mandy Moore hasn’t found validation in a marriage or even just a steady man or marriage, unlike her two eldest two daughters played by Loz Graham and Piper Perabo. Because hijinks need to ensue, she decides to place a personal ad for her daughter since Tinder wasn’t a thing ten years ago. She then vets the candidates (which the Republican Party probably should have done a better job of), rejecting a dreamy guitarist and trying to orchestrate a chance encounter with Tom Everett Scott.

Now don’t get me wrong, Tom is always that thing you do in my bed … but you always choose the guitarist.

Speaking of, I first met Tommy Evs on the set of That Thing You Do! Where I was working as a P.A. to my dear friend Tom Hanks. I have long been a dear friend of the Hanks-Wilson clan, so Tom trusted me when I assured him that the unknown Tommy Evs was the only person  that could play Guy.

First day on set, I approached Tommy Evs, told him that little anecdote and said, and I quote, “you owe me a life debt you little shit, so be grateful.”

Oh – I should probably mention at this point that I was so far off the wagon at the time that I wouldn’t even be able to find it and my drink of choice was rum, thus the violence.

Anyway, he was completely terrified and did everything I said before he got a case of Stockholm syndrome and we became the closest of friends.

I haven’t seen much of Tommy recently as his career has been semi-booming, with his small role as my dear Em Stone’s *spoiler* in La La Land and the father in Scream, the MTV series – let’s just take a moment to mull over the juxtaposition of those credits. Perfecto, no?

Anyway Tommy was gutted to miss out on a SAG nom for La La, so jumped at the opportunity to get together and celebrate the jewel in the crown of his credits over a delicious and fiery Tom Yum Everett Soup.

 

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Now while this soup has a violent past – I used to cook it until boiling and throw it at him on set – we’ve continued to share it over the years as a way to remind him that I could turn at any given moment and me that I shouldn’t board the rum train.

Plus, how could I bare to quit something so deliciously hot and sour – enjoy!

 

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Tom Yum Everett Soup
Serves: 4.

Ingredients
vegetable oil
500g chickens, cut into small pieces
1 bunch of shallots, trimmed and sliced
2 garlic cloves, finely chopped
1 tbsp tom yum paste
1L chicken stock
2 kaffir lime leaves
4 small red chilli peppers, halved
1 tsp caster sugar
juice of a lime
1 tbsp fish sauce
handful of fresh coriander leaves, roughly chopped
salt and pepper

Method
Heat a lug of oil in a large deep frying pan and cook the chicken for about five minutes, or until browned. Add in the shallots and garlic and cook for a further minute. Stir in the tom yum paste and cook for another further minute.

Stir in the stock, lime leaves and chilli, and simmer gently for about fifteen minutes.

Stir through the sugar, lime juice, fish sauce, coriander leaves and a good whack of salt and pepper. Serve immediately and devour.

 

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Piper Perapoutine

A decade of saying so, Gravy, Main, Party Food, Side, Snack

While Loz got me thinking about the beauty of Because I Said So – it is like a La La Land before its time … in that they were both snubbed by the SAGs for best ensemble cast – it was Ads that sealed the deal last week as we spoke fondly of our dear friend Piper Perabo.

I met Pipes on the set of Coyote Ugly where I was performing as Adam’s stand-in and body double. I’m not sure if it was beauty, our mutual hate for LeAnn Rimes – she stole my sixth husband and Pipes had my back – or the fact that love scenes are hella awkward and you’ve got to have a good rapport, but we instantly formed a friendship and I helped jettison her into the stratosphere of fame.

I haven’t been able to catch Pipes lately given her starring role in the underrated, sudsy gem Notorious, but thankfully its likely axing freed up her schedule and allowed her to drop by for a celebratory date.

But seriously, go through Pipes credits and see how many underrated classics she has been in – get this woman another damn hit.

Pipes and I quickly got to work gossiping about LeAnn and Tyra – we got yelled at like Tiffany on set – plotted ways to reboot the Cheaper by the Dozen franchise, bitched about the Don’s worse than even anticipated first week and toasted her classic 2007 film … over a big bowl of comforting Piper Perapoutine.

 

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Yes – poutine would be classified a comfort food, given the generously gooey curds, velvety gravy and, well, potato (when isn’t it comforting?), and this date is meant to be a celebration.

But when your modern classic is rated 5% on Rotten Tomatoes, you sometimes need a little comfort to get you in the mood.

Enjoy!

 

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Piper Perapoutine
Serves: 2 sad friends.

Ingredients
500g washed potatoes, russet work best but I’m not a dictator … like Trump
a good lug of olive oil
3 tbsp unsalted butter
3 tbsp flour
1 cup chicken stock
salt and pepper, to taste
a very generous handful of cheese curds (or baby bocconcini in a pinch like I had to, but make no mistake it is not the same)

Method
Preheat oven and two baking sheets to 220C and cut the potatoes into thick batons. When the oven has come to temperature, remove the baking sheets, line them, separate the potatoes across them, coat with a good lug of olive oil and return to the oven. Immediately reduce heat to 180C and bake for fifteen-twenty minutes, or until golden and crisp.

While the fries are baking, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for a minute or two. Remove from the heat and slowly whisk in stock until combined and smooth – remove it from the heat should avoid lumps, but just in case ok?

Return to the heat and bring to the boil, reduce heat low and simmer until thickened. You may need more stock to get it to the consistency you like, so go nuts and stop whenever it gets to your preference. Season generously and remove from the heat.

By this point your chips should be done, so remove from the oven, lightly salt and transfer to a plate. Top with the curds and drown in gravy – because comfort, duh – and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Adamper Garcia

Baking, Bread, Side, Snack

While Adam was a little bit offended that I called him a diva earlier in (which kind of proves my point, no?), there is nothing more unifying than joint anger. And thankfully we were both enraged and disheartened to find out that neither of us had won – let alone been nominated for – Australian of the Year.

I mean, sure neither of us are scientists that have made massive contributions to society, but Coyote Ugly is a modern classic and this blog is giving the under-connected a glimpse at life on the A-list. I don’t think the Australian of the Year committee are fully appreciating our value.

Anyway, we are both insanely offended, which meant the committee distracted Ads from my shade and we were able to celebrate ourselves – because evidently no one else was – and our country – who evidently hates us – like it were the good old days.

Not that I’m bitter though, or anything.

Ads and I haven’t seen each other in about a year, after he had to pull out of the stage production of Singin’ in the Rain due to a leg injury. I took over the role – at his request FYI, this isn’t a Showgirls situation – and our friendship had to play out over Skype only, while talking smack about our annoying co-stars.

After quickly reconnecting – sadly not physically, now that he is married – I got to work whipping up something delicious for our catch up. Given my love of his pillowy buns and the need to make something horrifically Australian, I just couldn’t go past a simple, classic Adamper Garcia.

 

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Make no mistake, damper may be simply but it is insane delicious … though maybe that has a lot to do with the fact that they are essentially a giant scone. Doughy and salty, it is the perfect thing to sop up some butter and honey or golden syrup.

So yes Latrice, damper is essentially a biscuit – enjoy!

 

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Adamper Garcia
Serves: 4.

Ingredients
3 cups flour
2 tbsp baking powder
pinch of salt
100g butter, chilled, cubed
¾ cup water

Method
Preheat oven to 180°C.

Combine the flour, baking powder and salt in a bowl together. Add the cubed butter and rub together with your fingertips until it resembles wet sand / breadcrumbs – Adam and I made it look like a culinary version of Ghost and it was amazing.

Pour in the water and use a knife to cut across the mixture until it is all combined, adding extra if it appears dry.

Bring the dough together with your hands and shape into a large cob-esque loaf. Place on a lined baking sheet, cut a deep cross into the dough and bake in the oven for half an hour, or until golden and cooked through.

Transfer to a wire rack and allow to cool slightly, before slathering in butter and your chosen condiments and devouring.

 

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Adam Brodatoes

12 Days of Chrismukkah, Side, Snack

Congratulations – we’ve made it to the end of another year. With 2016 being a particularly shitty one I knew there was only one cast I wanted to celebrate the festive season and The O.C. sure delivered, making the 12 Days of Chrismukkah a bright spark of a tragic year.

I mean seriously, I had to lose my mother-figure Zsa Zsa too?!

As I mentioned at the start, scheduling this little event was fraught with danger, what with needing to keep Tate’s (sometime) diva antics at bay and keep the narrative poignant and true to the heart of The O.C.

Because if nothing else, this blog holds its relationship with the truth to be more important than anything else.

While we started with the chris- of Ryan Atwood, it is without further ado, that I’m very excited to announce that I spent the twelfth day of Chrismukkah with the more  -mukkah half of the equation, my dear friend and portrayer of the creator of Chrismukkah himself, Adam Brody.

Fuck – take a deep breath and say that sentence out loud. Terrible. Sorry I couldn’t be bothered changing it.

As you know, I’m a dear friend of the cast Gilmore Girls in addition to being a creative force on set, which is where I met dear, dear Adam. He was playing Lane’s boyfriend Dave but I knew that he would be perfect for the role of Seth, so worked hard to lure him away from ASP and over to our new show.

Which in retrospect, probably added to my feud with ASP over the abandoned missing triplet amnesia storyline.

While I was unsuccessful in luring him to my bed, I was obviously able to convince him to take the role which I would argue, played a critical part in the show becoming the phenomenon that it was. After getting him the job, I quickly became Adam’s closest confidante and have unofficially guided his career ever since.

In the Land of the Women (working with Meg)? Me.

Scream 4? Me.

Mr. & Mrs. Smith? Not me.

See the connection – my advice is good and when he doesn’t listen he stars in a terrible movie that fostered a terrible relationship. Game, set and match.

Anyway, Ad and I have both been super busy lately – what with him starring in the upcoming CHiPs movie, which I encouraged him due to my close relationship with Erik – so I haven’t been able to see him since little Arlo’s christening last year … because yes people, I’m godfather to both Seth and Summer’s daughters.

In your face.

Since Seth was a chip – pun surprisingly not intended – off the old Sandy’s block, I had to go with my carb-tastic Adam Brodatoes.

 

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There is nothing better than a baked potato. I mean, yes, mash and potato bakes are amazing but a simply baked potato, in duck fat from Mindy’s recipe no less, is life affirming. Crispy and golden on the outside, light and fluffy on the inside and cream all through your shorts.

Enjoy!

 

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Adam Brodatoes
Serves: 4.

Ingredients
1kg washed potatoes, cut into large chunks
¼ cup duck fat, reserved from the Roast Melinda Duck / Portumn Reeser Gravy

Method
Place the potatoes in a pan of cold, salted water and parboil for 5-10 minutes. Drain and shake to rough up the edges.

The more edges, the crispier the potatoes.

Transfer the potatoes to a fresh baking tray, toss generously with some searing hot duck fat, season generously and bake for an hour.

Remove from the oven and devour as quickly as the heat will allow.

 

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Peter Gallatke

12 Days of Chrismukkah, Side, Snack

I don’t even know where to start with my dear friend, confidante and ex-lover Peter Gallagher! Maybe at the start works best? Probably. I don’t know!

Pete and I first met on the set of Summer Lovers in the early 80s, falling in love instantly – but who wouldn’t fall in love with the man that put his everything into the starring role of the adaptation of your homoerotic, pornographic novella?

I mean, sure, I was hurt when Daryl Hannah was cast opposite him and that she turned out to be a female, but that was not Pete’s fault … and he more than made up for it anyway. But that is another story for another time …

While our torrid love affair ended in 1995 when he dared to co-star with my nemesis Sandra Bullock in While You Were Sleeping, we reconnected within a couple of years after I secured him a role in American Beauty to apologise.

When it came time to cast The O.C. a few years later I was listing all of my DILF-y exes in my head but could never move beyond Pete for the role of Sandy – which coincidentally I named as a dig at La Bullock.

Despite our continued close relationship, I haven’t been able to see much of Pete in recent years – given his extensive commitments on Law & Order, Togetherness and in On the Twentieth Century on Broadway – so I was absolutely thrilled to be able to catch-up and celebrate Chrismukkah over a big plate of my famous Peter Gallatkes.

 

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When we were dating, I’ve oft describe Pete as a potato – and no that wasn’t a dig – simply that no matter which way you have him, you’re always satisfied. Both nothing is as satisfying as a latke in all its crispy, fluffy glory, thus it becoming his namesake.

Enjoy!

 

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Peter Gallatkes
Serves: 4.

Ingredients
500g potatoes
1 onion, finely diced
1 egg, lightly beaten
¼ tsp smoked paprika
¼ tsp garlic powder
pinch of salt and pepper
a good lug of olive oil
sour cream and chives, to serve

Method
Preheat oven to 180°C.

Peel and grate potatoes and place in a bowl of ice cold water for five minutes. Drain well, transfer to some muslin and wring out as much liquid as possible.

Once as dry as possible, transfer to a bowl and combine with the onion, egg and spices.

Line two large baking sheets with baking paper and take out large golf balls pieces of mixture, form into a ball and flatten out on the tray. Repeat until the mixture is all done.

Drizzle with a good lug of oil and cook for about twenty minutes, flipping once halfway through.

Serve immediately with a good dollop of sour cream and chives. Devour.

 

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Alan Dale Sprouts

12 Days of Chrismukkah, Side, Snack

While Caleb Nichol is arguably the worst person to ever walk Orange County – barring all of the housewives, obviously – my dear friend Alan is as sweet as they could possibly come.

As you could probably guess from our down under connection – in both ways – I first connected with Alan in the mid-80s while working on the hit Australian soap Neighbours. Al was starring as Jim Robinson – stud of Ramsey Street – while I was working originally as the inspiration behind Mrs Mangel and eventually the character’s specific acting coach to ensure she was as awful as possible.

Despite the fact we were polar opposites – aka likeable and insufferable – Al and I quickly connected and became the best of friends, with me introducing him to his eventual wife Tracey (she was an ex-girlfriend of mine) and acting as Best Man Of Honour at their wedding.

With roles drying up for him in Australia – damn you type casting – I encouraged Al to take the leap and move to Hollywood. Thankfully it wasn’t long before I introduced him to Sorkin and his career took off.

I’d recently caught up with Al while he was back home filming Secret City (which FYI is actually pretty good) but sadly we were both to busy to take time out to reconnect over our favourite friendship feast of my Alan Dale Sprouts.

 

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So it may not be obvious given ale perfectly slots into dale … but these are beer and bacon fried brussels sprouts and they are freaking delicious. I promise.

Enjoy!

 

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Alan Dale Sprouts
Serves: 6-8.

Ingredients
1kg brussels sprouts, ends removed and halved
200g pancetta, roughly chopped
1 shallot, finely sliced
375ml pale ale
pinch of dried chilli flakes
pinch of muscovado sugar
salt and pepper, to taste

Method
Heat a large frying pan over medium heat and fry the pancetta and shallots for a couple of minutes.

Add the brussels sprouts and fry for about five minutes. Pour in the beer and add the chilli flakes and sugar and reduce for about ten minutes, or until it is a sticky glaze.

Season to taste, serve and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.