The two-disc album This Is It features the music that inspired Sony Pictures’ film MICHAEL JACKSON’S THIS IS IT.

“This song only defines, once again, what the world already knows - that Michael is one of God's greatest gifts,” comments John McClain, co-producer of the album.

Disc one features the original album masters of some of Michael’s biggest hits arranged in the same sequence as they appear in the film. The disc ends with 

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two versions of the never-released “This Is It.” This song is featured in the film’s closing sequence and includes backing vocals by Michael’s brothers, the Jacksons.

Disc two offers previously unreleased versions of some of the artist’s classic tracks. This disc also features a touching spoken word poem from Michael Jackson entitled “Planet Earth” that has never been heard before.

The two-disc This is It is a stand-alone companion to blister pearl the motion picture and includes a 36-page, commemorative booklet featuring exclusive photos of Michael from his last rehearsal.

The motion picture MICHAEL JACKSON’S THIS IS IT will offer Jackson fans and music lovers worldwide a rare, behind-the-scenes look at the performer as he developed, created and rehearsed for his sold-out concerts that would have taken place beginning this summer in London's O2 Arena. Chronicling the months from April through June, 2009, the film is produced with the full support of the Estate of Michael Jackson and drawn from more than one hundred hours of behind-the-scenes footage, featuring Jackson rehearsing a number of his songs for the show. Audiences will be given a chance to discover the man they never knew through this privileged and private look at Jackson. In raw and candid detail, MICHAEL JACKSON'S THIS IS IT captures the singer, dancer, filmmaker, architect, creative genius and great artist at work as he creates and perfects his final show.

Kenny Ortega, who was both freshwater pearl earrings Michael Jackson's creative partner and the director of the stage show is also directing the film, which is being produced by Randy Phillips, Kenny Ortega and Paul Gongaware. Executive producers are John Branca and John McClain. The film will be distributed worldwide by Sony Pictures Releasing.

Cape Town - Woolworths and Engen have installed recycling facilities at Engen filling stations in the Western Cape to pearl jewelry wholesale reduce the amount of refuse heading for the dumping sites.

The six-month trial being run at eight filling stations will be rolled out countrywide if successful.

The project is being undertaken together with packaging group Nampak, which will collect the waste as part of its existing recycling process.

Nampak is already collecting Woolworths stores' recyclable waste.

Justin Smith, manager of Woolworths' sustainability programmes, says the group wants to make it easier for customers to cultured pearl jewelry recycle their waste.

Engen's eight filling stations with recycling facilities are at Sunset Beach (Milnerton), Welgemoed, Constantia, Tokai, Blackheath, Meadowridge in Bergvliet, Edgemead and Paradyskloof in Stellenbosch.

Barry Coetzee, head of waste management at the City of Cape Town, says the project has the long-term potential of making a significant difference to the burgeoning municipal dumps.

Tips for recycling:

• Rinse glass containers, tins and plastic holders before putting them into freshwater pearl receptacles for recycling. This prevents bad odours and the material becoming useless for recycling.
• Flatten plastic containers, tins and boxes before placing them in the receptacle.
• From the outset buy re-usable products rather than disposable.

Preparation time: 20

Cooking time: 40

Ingredients
60 ml Green Curry Paste
1 Lemon zest and Juice (grated)
1 Coconut Milk (can)
8 Chicken Portions
1 Butternut Cubes (packet)
15 ml Peanut or Sunflower Oil
50 ml Fresh Coriander
50 g Butter (softened)

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400 g Basmati Rice
650 ml Chicken Stock
2 Lemon Grass (pieces)
5 ml Coriander Seeds (crushed)

Method:

1. Mix the green curry paste and the lime or lemon juice with 50ml coconut milk. Spread over the chicken portions and set aside for 30 minutes to cultured akoya pearl marinate.

2. Place the chicken portions in a greased roasting dish, skin side up. Roast in a preheated oven for 35 to 40 minutes, or until cooked through and golden.

3. Place the butternut cubes in another greased roasting dish. Drizzle with oil and roast alongside the chicken until tender. Turn the butternut once during cooking.

4. Chop half the fresh coriander and mix it into the soft butter. Season with salt. Spoon over the cooked butternut once it comes out of the oven and stir to coat.

5. While the chicken and butternut are cooking, prepare the rice. Place it in a saucepan and cover withwater.Stir,then drain well and repeat.Add the remaining coconut milk to akoya pearl jewelry the drained rice along with the chicken stock and zest. Cut the lemon grass into 5cm pieces and bruise with a rolling pin. Add to the rice along with the coriander seeds. Bring to the boil, then reduce the heat to the lowest setting and simmer, covered for 25 to 30 minutes until thick and creamy. Remove the lemon grass and discard. Season the rice with salt and serve with the chicken and butternut. Garnish with more fresh coriander.

Recipe From : Ideas June 01, 2007

Ingredients
65 ml sago
750 ml milk
45 ml butter or margarine
125 ml sugar
4 extra-large eggs
500 ml fresh breadcrumbs
5 ml baking powder
5 ml bicarbonate of soda
2 ml salt
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1 ml ground ginger
5 ml ground cinnamon
1 ml ground cloves
2 ml nutmeg
5 ml mixed spice
1 banana, mashed
125 g dates, finely chopped
50 ml glacé cherries, finely chopped
100 ml walnuts, finely chopped
250 ml cooked rice

Method:
Preheat the oven to freshwater pearl earrings 180 ºC (350 ºF). Grease a medium-sized ovenproof dish. Soak the sago in 250 ml (1 c) of the milk. Heat the remaining milk, add the soaked sago and boil until the sago is soft. Cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Add breadcrumbs and mix. Combine the baking powder, bicarbonate of soda, salt and spices together and add. Mix well. Add the sago mixture and mix. Add the banana, dates, glacé cherries, walnuts and rice. Turn the mixture into the prepared dish and bake for about 40-45 minutes or until the pudding is done. Serve with custard. Serves 6.

Recipe From : YOU June 22, 1995

Ingredients
MEAT
2 kg chine, cut into pieces
salt
pepper
3 whole cloves
40 ml grape vinegar
15 ml sago, soaked
PASTRY
240 g cake flour
5 ml baking powder
1 ml salt
80 ml butter
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Method:
Preheat the oven to 200 ºC (400 ºF). Season the meat to taste with salt, pepper, and cloves and boil until the meat falls off the bone. Add the vinegar and sago and simmer until heated through. Spoon meat into an ovenproof dish (do not remove the bones). Sift the dry ingredients together and rub in the butter until well mixed. Add just enough water to form a stiff dough. Roll the pastry out into a 3 mm thick round. Place pastry over the meat and trim the edge along rim of dish. Decorate with the remaining pastry. Bake for about akoya pearl necklace 40 minutes or until the crust is golden brown and baked through. Serve with quince preserve. Serves 6.

Recipe From : YOU October 04, 1990