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  Belgium - Eurovision Song Contest 2...
  www.bbc.co.uk Tom Dice performs "Me and my Guitar" for Belgium.
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  Belgium... beyond expectations - bu...
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  Tom Dice - Me And My Guitar (Belgiu...
  Powered by www.eurovision.tv Tom Dice will represent Belgium with the song Me And My Guitar at the 2010 Eurovision Song Contest in Oslo (Norway), taking place on the 25th, 27th and 29th of May. Ever since he can remember, the twenty-year-old Tom has been working on his music. He started his music career at music school but soon realised he longed for something else. He taught himself how to play the guitar and wrote his very first song when he was twelve years old. At age fifteen Tom started his own band, The Dice. That name now lives on as Toms stage name. Tom has always had a special relationship with his fans. Already well-known in his home region, one of his local fans entered him for the auditions of the Belgian edition of talent show X Factor in 2008. Not only did Tom Dice make it to the show, thanks to his magnificent voice and his fanss never-ending support, he survived all eleven live TV shows and finished second. By June of the same year Tom released his first single, an acoustic version of Leona Lewiss Bleeding Love. The single was an instant success in the Belgian charts.
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  Tom Dice - Me And My Guitar (Belgiu...
  Powered by www.eurovision.tv Tom Dice will represent Belgium with the song Me And My Guitar at the 2010 Eurovision Song Contest in Oslo (Norway), taking place on the 25th, 27th and 29th of May.

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  [EP4 Cut] Jooyeon, Raina, Nana &...
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  Brunch Takehome!! Watch for brunch...
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  Easy Brunch Menu Ideas - Sunday Bru...
  bit.ly Easy Brunch Menu Ideas - Sunday Brunch Recipes Brunch. So, is it breakfast or lunch? It's a little bit of both and a great time to entertain! Tracy Metro for the Kraft Kitchens shares recipes and creative ideas for throwing a classic Sunday brunch. Broccoli and Cheddar Quiche Ingredients: 1 cup sliced mushrooms 1 cup each: chopped onions and broccoli 5 eggs 1/3 cup MIRACLE WHIP Dressing 1/3 cup milk 1 cup KRAFT Shredded Sharp Cheddar Cheese 1 frozen deep-dish pie crust (9 inch) Directions: 1. PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside. 2. BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet. 3. BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve. Tips Serving Suggestion Serve this easy-to-make any-night quiche with a mixed salad to round out the meal. Special Extra For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie shell. Layered Cobb Salad Ingredients: 6 cups chopped romaine lettuce 2 cups halved cherry tomatoes 3 cups chopped cooked chicken 1 large avocado, chopped 1 small red onion, chopped 1 cup KRAFT Ranch Dressing 1 cup KRAFT Shredded Cheddar Cheese 8 slices OSCAR <b>...</b>
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  SF Food Wars: Mini Brunch...
  Ronn Vigh drops in at the Thirsty Bear for another rousing edition of the SF Food Wars. Reporter: Ronn Vigh Videographer: Justin Hill Editor: Amanda Ramirez