A Statement on the Retirement of Several of “Widescreen Online Review Plus®” Websites

Hello, Darlings

By now you, my young and old faithful followers know that Widescreen Online Review Plus® Websites was comprised of many sites spanning twenty plus years. However, for me and as time passed, I recognized that my websites had expanded further than I could handle, and that the entertainment industry and those personalities responsible for trusting me to write open and honest reviews on their creative works were no longer out there. Like me, a 75 year old gal, they are either retired or no longer with us.  Understanding this, in 2025, I stop publishing articles on my major websites, and closed them up.

However, it has come to my attention that whenever, I post articles on Seven Ninety Seven "Home Of The Bargain Queen" or its blog, Evelyn’s Twigs, Thyme and Stranger Things Gardens, the privacy setting on the retired sites, My Anime Nook, Widescreen Anime Links, Widescreen Comic Review ( the three favorites of the youths), and Widescreen Online Review will be public for viewing.

As I see it, this in itself is no problem. I put a lot of time and effort onto each page of these websites over the past twenty years, so should you stumble upon them when I am posting on Seven Ninety Seven "Home Of The Bargain Queen" or its blog, Evelyn’s Twigs, Thyme and Stranger Things Gardens, feel free to read to your hearts contend with the understanding that these website will no longer be updated, and because the industry has change many of the links to other websites and videos may not exist any longer. Nevertheless, I will post this message on each of the websites and leave them open for a short period of time for the curious of minds.

 

All this being stated, you might also enjoy my current websites, is more about current events, diets (I have loads of interesting and tasty recipes), from outdoor container gardening, potted houseplants, and the newest trend, indoor hydroponic gardening, which I, and millions of other people find fascinating and rewarding, not just as a hobby but as wonderful way to supplement ones diet with homegrown vegetable and fruit during the entire year.

 

Current websites:

·         Seven Ninety Seven "Home Of The Bargain Queen"

·         Evelyn’s Twigs, Thyme and Stranger Things Gardens

·         A Catholic's Life, Anew, my faith, do not trample upon.

·         La Création De Moi!, me, me and who, me.

·         Tito's Cavern, the love of animals

·         Just Another Anti-Rip-Off Website, crime may not have a face, the evidence remains

·         Widescreen Network News, bad sh_t does happen to good people.

 

Retired websites:

·         The Woman Within, my first, and the grandmother of all my past and present websites

·         Widescreen Anime Links, I still love anime

·         Widescreen Comic Review, I still love the comics

·         Widescreen Online Review, the world is a theater

·         First Look Showcase, latest in film

 

Until next time,

 

     Evelyn, signing off.

Stir-Fry Normandy Vegetable Mix Topped With Marinated Pork Tenderloin

Happy New Year, Darlings!

Yes, I know it’s a little early to be cracking open the bubbly; however, I wanted to share with you my last recipe for 2025. It is a gather it all together stir-fry recipe that involves using up some to those frozen vegetable we keep pushing to the bottom of the freezer after one or two serving, depending of the size of the bag. Yeah, you know you do it too.

Today, I went a little wild and gathered together some green onions, ginger root, frozen green beans, a bag of Birds Eye Steam fresh Brussels Sprouts and a half bag of Birds Eye Normandy Blend, Frozen Vegetables. With these food items I wanted to see just what type of stir-fry meal I could make ( not the mention making needed room in the freezer).

Adding some rice and a port tenderloin into to group, I must say that the resulting stir-fry mean was the best one I ever created. So with no more delay, below is my Stir-Fry Normandy Vegetable Mix Topped with Marinated Pork Tenderloin recipe.

Stir-Fry Norway Vegetable Mix Topped With Marinated Pork Tenderloin

Ingredients

• 1  2 to 3 lbs., port tenderloin
• 2 tablespoons of sweet soy sauce
• Special shit seasoning
• 3 cups white rice, cooked
• 30 oz. Birds Eye Normandy Blend, Frozen Vegetables Mix
• 2 cup Fresh or frozen Green Beans, snapped in thirds
• 1 10.8 oz. bag Birds Eye Steam Brussels Sprouts
• 4 to 5 green onion with leaves and bulbs, cut ½ inch in length
• 1 ginger root foot/paw 2 ½ to 3 inches long, roughly chopped with skin on
• 1/4 cup roasted sesame oil
• 3/4 cup vegetables broth
• 2 tablespoons sweet and sour sauce, and more to drizzle on meat

Directions

1. Rinse and pat dry port tenderloin, then lightly seasoned with Special shit seasoning on all sides
2. In a zip lock bag add  sweet soy sauce
3. Add the pork tenderloin, seal and toss to coat meat on all side, set aside, but toss on each side every 15 minutes for one hour.
4. While meat is marinating heat an extra large skillet with the roasted sesame oil
5. When sesame oil is heated add ginger root and cook for about  five minutes to soften, stir frequently
6. Add green onions, cook stir frequently for another five minutes until tender

Return to the marinated meat

Because there it is no flipping involved, the best way to roast the pork tenderloin is to put it in-between a rotisserie rack and then place the rack in a rotisserie oven to roast the meat for 35 minutes ( I use a Ronco Rotisserie Oven,) However, follow your rotisserie oven directions. You can also roast it is the regular oven on 425 F for 25-30 minutes. Or airs fry it at 380° F for 10 minutes. Then flip the tenderloin over and continue cooking for 8-16 more minutes it.

Back to ginger and onion mixture in the skillet

1. Add ½ cup of the vegetable broth and cook to a boil and mixture aromas smell fills the air
2. In the meantime defrost frozen vegetable and drain off  as much water as possible
3. Add all vegetables and sweet and sour, cook to a high boil on medium heat about 10 minutes, then reduce heat to a simmer, until vegetable and broth mixture  cook down to a sauce, but too the thick.
4.  Serve with rice on the bottom, stir-fried vegetable on top of it, and 10 thinly slices of pork tenderloin on top the vegetable
5. Then drizzle bottled sweet and sour sauce on top of the meat, topped with a sprinkling of white sesame seeds.

A Widescreen Online Review Plus Recipe@2025

Download the PDF.

Stanley and I sincerely wish for you a very wonderful 2026.

Until next year,

Chow, Darlings

Evelyn's Sandwich Pork Tenderloin Rotisserie Recipe

 Happy Holidays, Everyone!

Well, Christmas is this Thursday and if you are having the traditional turkey dinner but want a quick and easy meal before then, why not try my pork tenderloin rotisserie for sandwiches recipe. Because this recipe is a shorten version of my Apple Butter Pork Loin with Pumpkin Pie Spices recipe for roaster ovens, it is only for pork sandwiches where the marinade time and cook time remain the same, however, the extra herbs and spices are omitted and replace with a simple pork rub.

 If I am out of my own blend of pork rub, like today, I use the Special Shit blend made by the Big Cock Ranch, which can be found on Amazon. Uh, I shit you not. It is a very good rich blend of herbs and spices that when added to the meat you must be mindful that a little goes a long, long way.

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Evelyn's Sandwich Pork Tenderloin Rotisserie Recipe

Because this recipe is only for pork sandwiches, the marinade time and cook time remains the same as in my regular pork tenderloin rotisserie recipe, but the extra herbs and spices are omitted and replace with a simple pork rub. 

Ingredients:

• 1 Pork Tenderloin {About 1  to 1 ½ Pounds Total)
• Pork rub seasoning

Directions:

1. Combine all ingredients except the pork in a flat baking dish. 
2. Reserve 1 /3 of the marinade and keep it separate. 
3. Trim all fat and skin from the pork tenderloins and place them in the marinade. Turn to coat well. 
4. Cover and marinate for 15 to 30 minutes at room temperature. 
5. Cook the pork in a Rotisserie Basket for 30 minutes basting it with the marinade juices often during the last 10 minutes or until the internal temperature reaches 160° F on a meat thermometer. 
6. Slice the pork on the diagonal, place on a serving platter. 
7. Warm the reserved marinade and spoon it over the pork slices and serve. 

Serves 4.

A Widescreen Online Review Plus Recipe@2025

Download the recipe

Like all my recipes, I hope you find this recipe useful. 

Until next time,

      Merry Christmas to All!

The Prefect Bread Machine Garlic Bread

Happy Holidays, Darlings

Have you ever wanted garlic bread but there was not one slice in the house? Well, today I cooked chicken cacciatore for dinner, but I did not want to settle for my usual quick and easy garlic bread toast recipe, see below. Therefore, I rolled up my sleeves and started preparing a whole fresh homemade loaf of garlic bread. Keep in mind that the Hamilton Beach bread maker recipe book does not contain a simple garlic bread recipe; so, I adapted a recipe from the Oster bread making machine  recipe booklet, which contains a lot more herbs and salt than I used for my own bread. 

 Although not listed, I added a half teaspoon of dried oregano to my recipe. However, you can omit it or add whatever herb that suits your taste

Evelyn’s Quick and Easy Garlic Bread

This garlic bread recipe is too simple. I came up with it out desperation. The ingredients are few for those you that don’t want to bake or buy regular loaf. It is as simple as making cinnamon toast.

Ingredients:

• 2 thick and regular slices of bread
• 2 tablespoon butter or margarine, soft but not melted
• Enough garlic powder, salt and pepper for taste.
• A sprinkling of grated parmesan, if desired

 

Direction:

1. Pre-heat toaster oven on the toast setting
2.  Blend butter, garlic powder, salt and pepper with a small fork until smooth
3.  Spread on bread
4.  If using the grated parmesan
5.  Toast bread in toaster oven until rich golden brown, about 3 to 4 minutes

 

Download to recipe 

 A Widescreen Online Review Plus Recipe@2020

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Bread Maker Garlic Bread

Ingredients

1.5 pound loaf

• 1 and 1/4 cups hot water
• 2 cloves of garlic, minced
• 1 tablespoon margarine or butter, melted
• 1 teaspoons salt
• 2 tablespoons sugar
• 1 teaspoon wheat gluten
• 3 and 1/4 cups bread flour
• 1 and 1/2 teaspoons yeast

Directions

1. Microwave water for 3 to 4 minutes, add a quarter cup  more to account for evaporation
2. Once water is hot measure it down to the above amount needed and add butter to melt it by stirring, until completely mixed in water.
3. Add water and butter mixture ingredients to the bread pan.
4. Add the rest of ingredients in order list above to the bread pan.
5. Make a well in the flour with your finger and  the yeast.
6. Lock the bread pan into the bread maker and close the lid.
7. Select the Basic setting, which is first setting on the Hamilton Beach bread maker
8. Select your choice crust color from light, medium or dark crust.
9.  Press start button and leave the brad maker alone to do its thing.
10. For best result, once the bread is done and cooking on a rack, brush it with an egg wash coating: one egg white stirred together with one tablespoon of water.

Note: I discovered that add wheat gluten to my bread recipes result in well-formed store bought soft and tasty like bread. Although, bread flour contains wheat gluten, the amount is not high enough to help the bread texture and bake well.

Enjoy! 

Download the recipe 

A Widescreen Online Review Plus Recipe@2025

 

  I hope you find these recipes useful, and will make them a tasty go to staple for your own bread making. . 

MERRY CHRISTMAS, ALL!

Until next time,

      Chow, Darlings!

Of Interest:

Supergirl lands in theaters June 26.

Thundarr, Ariel, and Ookla Battle Against the Tyranny of Sorcery and Super-Science!

Mercy Only in Theaters January 23, 2026

Experience Taylor Swift Like Never Before

Evelyn’s Creamy Coleslaw Variation

Hello, Darlings

Tonight, I am uploading my variation of an old coleslaw recipe from Betty Crocker, which has probably been around for a hundred plus years.  You might have a copy of it yourself. To make is simple I just call it “Evelyn’s Creamy Coleslaw Variation”. It is a winner. I know because when my husband, Stanley, who is like Mikey in the old Life Cereal commercial, says, he likes it. Then I know that I made a good recipe that is worth keeping. 

What make this recipe special for me are the dried lavender buds and the apple I added for extra nutrition and flavor; and so to not drag on this post out any longer, my new coleslaw recipe awaits you below.

Evelyn’s Creamy Coleslaw Variation

Ingredients

• Half of a large cabbage, shredded 
•  2 carrots, shredded 
• ¾ cup mayonnaise 
• 1 heaping tablespoon sugar
• 2 teaspoons white vinegar
• 2 ½ teaspoons dried lavender buds
• ¾ teaspoon celery seeds
• 2 medium or 1 large red or granny apple

Directions

1. Combine cabbage, apples and carrots in large bowl. 
2. Mix mayonnaise, vinegar, sugar, lavender buds and celery seeds together until smooth.
3. Mayonnaise mixture over veggies and stir until all is well coated.
4. Refrigerate for at least 4 hours.

Serve and Enjoy!

 

DOWNLOAD THE PDF 

A Widescreen Online Review Plus Recipe@2025

Until next time,

     Chow, Darlings

Evelyn’s After Thanksgiving Thyme Turkey Hash Article

 Hello, Darlings

I hope you had a grace filled Thanksgiving. Ours was quiet. You would think that at my age, I would prefer to let someone else do the cooking, but no, I truly enjoy the whole holiday preparation experience; from the meal planning, doing the shopping, the cooking and setting the table and serving the meal. However, today I must create a new meal with the leftover turkey. While I have frozen the turkey legs for a meal later in the year, today I made a new recipe for the rest of those bird remain.  And this one is really really tasty. 

 Evelyn’s After Thanksgiving Thyme Turkey Hash

Ingredients

• 3 tablespoons olive oil
• 5-6 medium or 3 jumbo whites potatoes, skins-on and diced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/4 teaspoon thyme
• 2 tablespoons garlic infused
• 2 tablespoons extra virgin olive oil
• 2 cup turkey gravy from jar or 2 cans cream of chicken for making homemade turkey sauce, directions below
• 4 cups Diced roasted turkey; see use chicken also
• 1/4 teaspoon chives
• Ground Sage to enhance taste
• If desired, add more salt and black pepper for taste at table side.

Directions

1. Heat garlic infused olive oil and the extra virgin olive oil in a large skillet (12 inch) over medium heat.
2. Add veggies, salt, sage, thyme and pepper. Cook and stir frequently, adding a little water avoid dryness when needed
3. Cook for about 15 minutes, or until potatoes are tender.
4. Stir in the turkey and turkey gravy or sauce, cook and stir frequently, until heated thoroughly for about 10 minutes

Turkey sauce made of cream of chicken soup

• 2 cans cream of chicken soup
• 1-1/2 teaspoons dried thyme
• 1-1/2 teaspoons sage rug
• 1 tablespoon turkey brine seasoning

Directions

1. In media sauce pan add all ingredients
2. Stir to mix well
3. Microwave for 6 minutes and when the time is right mix into hash
4. Continue to follow hash direction.

Enjoy.

 

DOWNLOAD THE PDF 

A Widescreen Online Review Plus Recipe@2025

Until next time,

     Chow, Darlings

 

Evelyn’s Mustard and Turnip Greens Recipe

Happy Holidays, Darlings!

Yes, I'm here with another recipe. This one is an old favorite and is usually cook when the mustard and turnip greens are in season. However, in today’s world and with the added intervention of hydroponic indoor garden systems, not only can you grow mustard and turnip greens any time of the year, now you can also have collard, kale, baby pol choy and swish chard ready to cook and eat whenever you want them.

Although in today’s recipe, I am using store bought greens, my own mustard, turnip and collard greens seedlings are growing well in their hydroponic tower. I will show them off on a later date on my Evelyn’s Twigs, Thyme and Stranger Things Gardens website.

For now here is my mustard and turnip greens recipe.

 

Evelyn’s Mustard and Turnip Greens Recipe

Ingredients

• 4 slices thick bacon and or 2 slices thick bacon and 1 smoked ham hock
• ½ package fresh chopped Turnip Greens or frozen Pictsweet Farms
• ½ package fresh chopped Mustard Greens
• One onion, chopped
• 1/2 tsp. red pepper
• 2 (14 oz.) cans chicken broth, or 3 bouillon cubes and 1 ½ qt. water
• 1 teaspoon sugar
• 1 teaspoon garlic
• 1 teaspoon salt
• ½ teaspoon pepper to taste

Directions

1.  Place bacon in a large Dutch oven and cook over medium heat until crispy and fat is rendered.
2. Drain all but 2 tablespoons bacon grease. If using bacon and ham hock method, add1 tablespoon bacon grease
3. Add sugar, salt, pepper, and chicken broth or cubes and water into the Dutch oven, cook to a boil
4. Add green, cook to a boil
5. Reduce heat, cover and simmer 30-45 minutes or until greens are tender.

Enjoy!

Download the PDF.

A Widescreen Online Review Plus Recipe@2025

 

 

I just finished watching the South Korean Romcom series, Bon Appetit, Your Majesty on Netflix, and now I am watching The King's Affection also on Netflix, and  Queen Woo on Paramount+. I truly enjoy watching South Korean entertainment, and am glad that through Roku television I have been able to watch it these past ten years along with my daily soap operas. You remember Days of Our Lives on Peacock/NBC, The Young and the Restless on Paramount+/CBS, and, oh let’s not forget its all new soap, Beyond the Gates with its predominate black cast members. In truth, l binge watch these soaps every weekend.  

 

However, right at this moment, I am settling in to watch the NBC special of director, Jon M. Chu musical, Wicked: One Wonderful Night.

 

Starring    

    Cynthia Erivo
    Ariana Grande
    Ethan Slater
    Bowen Yang
    Marissa Bode
    Michelle Yeoh
    Jeff Goldblum

Well, that all for now.

 

Until, nest time, 

    Chow, Darlings