text: We have something new to chant: [FONT=bookman old style,new york,times,serif]A Plea to the Fords and the Fans[/FONT] [FONT=bookman old style,new york,times,serif]by Eric "Felix" Fossett[/FONT] [FONT=bookman old style,new york,times,serif]11/19/2008[/FONT] [FONT=bookman old style,new york,times,serif]A plea to both the Fords and the fans: please don't be satisfied with the termination of Matt Millen. Clean House![/FONT] [FONT=bookman old style,new york,times,serif]During his 7+ year tenure as GM of the Detroit Lions, the Matt Millen led Detroit Lions have compiled a dismal of 31 – 85 record. No one would dispute the colossal role Millen has played in this record, however very few seem to hold his fellow co-workers and staff accountable for any of the teams failures, at least from the perspective of this fan. We could go on endlessly blaming Millen solely for the many poor draft choices, failed coaches, and questionable free-agent signings, but the reality is, Millen was not alone in constructing this team and making these decisions.[/FONT] [FONT=bookman old style,new york,times,serif]The failure of the Lions is as an organization, not a single individual. The problems with the Detroit Lions start at the ownership level and continue down through the players. Ford is regarded as a very giving and loyal owner, to a fault. Ownership has to hold their employees accountable and demand excellence, not reward ineptitude. At the GM/President level, there has been much speculation regarding many of the draft picks that Millen has made, mainly, were they all his picks, Fords picks, Mariuccis picks, etc. regardless, his draft picks, coaching picks and free-agent signings have not led to success. Likewise, there have also been rumors of deceitful practices in regards to free-agent contracts with agreed upon terms not being delivered in the final contract. Furthermore, there has been plenty of blame to be shouldered by the coaching staffs, from taking the wind, to open criticism of players, to poorly balanced play calling, to lack of development of drafted players. We must also not dismiss the failures of the scouting department and their lack of discovering mid- to late- round draft picks that should develop to be solid contributors that are the core of the team. Lastly, we must include the players. The players must be included in this analysis because ultimately, they are the ones on the field. Through the years, the players have had many different issues, ranging from lack of talent, to lack of mental acumen, including, but not limited to dropped passes, missed PAT snaps, INTs, fumbles, and missed assignments to name a few. The failures are not of an individual named Millen, nor are they of the team named the Lions, but they are of the entire organization named the Detroit Lions from ownership down to the players.[/FONT] [FONT=bookman old style,new york,times,serif]Once we have established that there is plenty of blame to be shared across the entire organization for nearly a decade of losing football, we can stop putting a single face, Millen, to the problem and start looking towards the future, but first, we must look at the present.[/FONT] [FONT=bookman old style,new york,times,serif]Currently, Martin Mayhew is the acting GM of the Detroit Lions. While there has been very little, if any, negative publicity surrounding Mayhew, a brief review of his history and a discussion of his role while a member of the front office will show that he is not the ideal choice to remain as GM of the Detroit Lions.[/FONT] [FONT=bookman old style,new york,times,serif]Briefly, Mayhew graduated from Florida State with a BS in business management before playing 9 years in the NFL as a CB for the Buffalo Bills. In 2000, he received his Law Degree from Georgetown University Law Center. He then completed the NFL program for Managers at Stanford's School of Business in 2003. In 1999, while working on his Law degree, he worked a 9 month internship in pro personnel for the Washington Redskins. He is credited with helping with their draft board that saw them take LaVar Arrington #2 overall, Chris Samuels #3 overall, and no other players to speak of in the rest of the draft. Prior to joining the Lions in 2001, Mayhew was Director of Football Administration for the XFL where he was involved in developing procedures for player transactions. Mayhew's initial function with the Lions was Senior Director of Football Administration/Staff Counsel and was promoted to senior vice president in 2003. His key functions were described as "coordinating the team's salary cap objectives, player contract negotiations and all team-related legal affairs in conjunction with Executive Vice President & COO Tom Lewand. He will also assist Lewand on all team matters pertaining to the NFL Collective Bargaining Agreement and League policies and procedures. Mayhew is primarily responsible for all football operations (including team travel, the medical staff, equipment operations, video department, groundskeeping, player development and security), human resources, practice facility operations and the cafeteria staff. Mayhew is also involved in the Lions' Inclusion Council."[/FONT] [FONT=bookman old style,new york,times,serif]Looking at Mayhew's role for the past 4+ years, what stands out is "primarily responsible for all football operations… player development…" It is no secret that one of the Lions biggest failures is the lack of player development. Furthermore, one of the biggest indictments against Millen was the claim that he "forced" players on coaches. That sounds like a role for the player development coordinator. It seems likely that if players were indeed forced on a coach that it would have been a front office decision, not solely a Millen decision. Then there is the matter of salary cap problems and the inability to sign free-agents as a result. Wouldn't this also fall under the role of "coordinating the team's salary cap objectives and player contract negotiations…?" Again, this seems to have been a failure of the organization falling under Mayhew's watch.[/FONT] [FONT=bookman old style,new york,times,serif]Many analysts and journalists have come forward saying Mayhew is a rising star, an up and comer, etc. and would be a great choice to be the Lions new GM. While this may be true, there are several reasons that the Fords need to pass on him as the permanent GM and need to fire him outright. The Lions organization is in such complete disarray that now is not the time to experiment, once again, on an inexperienced GM that has not, in all apparent contexts, fulfilled his current roles in exemplary fashion. Perhaps there is more to the story and Mayhew was at odds with Millen's decisions frequently, but if that were the case, something can be said for a lack of integrity it would take to stand idly by for 7+ years while watching wrong decisions being made. This leads us to either not fulfilling his duties, or lacking the integrity to take a stand against wrong decisions. Furthermore, Mayhew has been a mainstay of a losing organization. His continued employment with this organization would only serve as a reminder of the past mistakes and rewarding failure.[/FONT] [FONT=bookman old style,new york,times,serif]In addition to Mayhew, the front office mismanagement woes can also be shared with Executive Vice President and COO Tom Lewand. Lewand has been a member of the Lions front office for over 12 years. During this span, there have been several instances that suggest Lewand is guilty of misconduct in player negotiations. The assertions claim that contracts received for final approval by players did not include the terms agreed upon verbally. Furthermore, we can point to cap troubles the Lions have run into, immediately coming to mind is the Bobby Ross era that forced Millen to clean house to create cap space and rebuild. In addition, there are issues of waiting until a player becomes a free-agent until beginning negotiations for a new contract. What this maneuver has done, in 2 instances that come immediately to mind, is force the Lions to franchise tag a player and severely over pay to retain the player. If memory serves, Jeff Backus and Cory Redding both wanted contract extensions the year before their contracts were up. The Lions refused to negotiate early, in turn allowing these players to put in good to great years with little equivalent or better talent on the free-agent market. This forced the Lions to grossly over pay to retain these players. The line of thinking on this is beyond this fan. If these players didn't play well, you couldn't justify paying them a substantial amount of money that would have been dictated on the open market and we would have lost them. If they play well for that one season, you have to pay them an average of the top highest paid at that position. It was a lose-lose situation and Tom Lewand is responsible for these bad contracts the Lions are now stuck with.[/FONT] [FONT=bookman old style,new york,times,serif]Then there is also the recent situation in which it is reported that Lewand responded to a fans concern regarding numerous problems and broken promises about his season tickets with the infamous quote "F**k'em till next year." While the quote in and of itself, is understandable as a human being under pressure, the fact that one of his main responsibilities with the Lions is public relations and ticketing, it is worrisome that any sentiment was uttered in a negative aspect towards the fan when it was clearly the Lions mistake. Furthermore, even if you ignore the comment, it is even more telling that Lewand attacked and threatened the media when they tried to do research, as good journalists are apt to do. Between questionable business practices, average salary cap management, poor foresight and horrid public relations with fans, Tom Lewand does not deserve to keep his job as a member of the Lions front office.[/FONT] [FONT=bookman old style,new york,times,serif]In addition to the front office, the coaching staff has also failed to live up to expectations. While Rod Marinelli and Co. have led the Lions to a poor record for the past 2+ seasons, it is difficult to place the blame squarely on their shoulders because of the many failings of the front office, but that's not to say that they deserve none of the blame. Marinelli came in with the right attitude, "pound the rock," "put it on tape," "no excuses," etc., and his hard-nosed style and determination to turn the attitude of this team around was refreshing and openly embraced by the predominately blue-collar Detroit fan base. However, this much needed attitude change has not manifested itself in wins. The apparent disconnect between the staffs message and the teams performance necessitates the need for a comprehensive review and evaluation of Marinelli and his staff.[/FONT] [FONT=bookman old style,new york,times,serif]During Rod Marinelli's short tenure in Detroit he has received many criticisms, some deserved, some not. One of the most common complaints is his lack of head coaching experience. While his lack of experience as a head coach is a valid argument, it should not be a decisive point for the simple fact that other head coaches have made the position-to-head coach transition successfully. The fact of the matter is, he is apparently not a very good coach, as demonstrated not by his record, but by his lack of emotion on the sideline, his poor challenge record, not fighting for his team when the refs make mistakes, etc. His experience, or lack thereof, prior to becoming the head coach is not the issue, the issue is his inability to manage games, handle the officials and apparently, have his team ready to play from the opening whistle.[/FONT] [FONT=bookman old style,new york,times,serif]Another common critique revolves his hiring of Joe Barry, his son-in-law, as the Lions defensive coordinator. It is unfair to place blame on Marinelli for the hiring considering that Barry was in high demand and would have received a similar offer elsewhere. However, it is fair to place blame of the failures of the Lions defense on Barry and Marinelli. While it is unclear the exact amount of control that Marinelli and Barry were allowed in the acquisition of players, it is a safe assumption that they were given a significant amount of leeway in the decisions based on the amount of ex-Buccaneers and the lip service they paid these players. If Marinelli inexplicably manages to retain his position as head coach of the Lions next season, the decision has to be founded on the understanding that Barry will be relieved of his duties.[/FONT] [FONT=bookman old style,new york,times,serif]Another common criticism of Marinelli is his failure to impose his identity on the offensive side of the ball. Along with this observation is the criticism of firing Mike Martz. Lets be clear hear, Marinelli has the right concept of winning football with his "pound the rock" philosophy, however his lack of attention and/or comprehension of the offense is his failure. Some may fault Marinelli for the firing of Martz given the current ineptitude of the Lions offense, however the Martz philosophy did not match the type of football Marinelli wanted to see and he should be credited with taking the bold move to take steps to correct the lack of ball control and time of possession. The mistake was made when he promoted a coach from within that had minimal offensive coordinator experience and even less success calling plays. The mistake is apparent in the obvious confusion and disarray the Lions offense has exhibited this season. What is even more condemning is the lack of confidence in the system, to the effect that new schemes were introduced and abandoned in as many weeks. This indecisiveness speaks volumes to the incompetence and inexperience of the coaches in their current positions.[/FONT] [FONT=bookman old style,new york,times,serif]As if the previous reasons aren't enough to condemn Marinelli's career as the head coach of the Detroit Lions, it is now seemingly apparent that he is a hypocrite. One could point to the situation with Joe Cullen and his legal trouble as a sign that Marinelli is a hypocrite, however this analysis contends that Marinelli providing a second chance and help to someone in obvious need was fully within his preached philosophy. The real reason that Marinelli could, should, be viewed as a hypocrite lies in his handling of the current situation with Daunte Culpepper. For nearly 3 years now, Marinelli has preached "put it on tape." However, what tape was he viewing when he named Culpepper the starting QB after 2-3 practices after nearly 2 years out of football? What tape was he watching when he named Culpepper the starter for the Carolina game when it was obvious that Stanton played a better game than Culpepper? This is a clear case of Marinelli not following through on his words. At this point, everything he says is just lip service and means nothing. A coach that can't be trusted to keep his word to his players is just a waste of space.[/FONT] [FONT=bookman old style,new york,times,serif]We could continue on with an in depth analysis of the entire coaching staff, namely the offensive and defensive coordinators, but the reality of the situation is that there is no need as the results, or rather, the lack of results are self-evident. The only comment that needs to be mentioned, in regards to Colletto, is that he should never have been hired as offensive coordinator in the first place. He had limited experience in this role and no success to speak of while performing similar functions. As far as Barry is concerned, he cannot be faulted for the serious lack of talent on the defensive side of the ball, but he can shoulder plenty of blame for not having his players ready to play or adapting his scheme to maximize his players abilities. The fact that there has been many examples of no backside contain on run plays this year demonstrates the poor coaching the players have received.[/FONT] [FONT=bookman old style,new york,times,serif]There really is no need to go into a long diatribe documenting and describing the failures of the scouting department, however the names Sheldon White and Scott McEwan need to be brought to the forefront. Sheldon White has been employed by the Detroit Lions since 1997, and has been the Director of Pro Personnel since 2000. Scott McEwan is the Director of College Scouting and no information is readily available on him, although mention of him as an employee of the Lions can be found as far back as 2003. During the tenures of the Pro and College Scouting Directors, the Lions have shown very little success at either drafting talent, in any round, bringing in quality free agents, or properly evaluating the talent already on the roster. These are the failures of the men entrusted to evaluate and scout college and professional players in conjunction with the entire front office. There has been no outstanding talent drafted in the first rounds (GM), nor much in the way of talent developed from the later rounds (Scouting). The Detroit Lions are in their current position partly because of the disappointments of the scouting department, and as such, they need to clean house here as much as they do the front office.[/FONT] [FONT=bookman old style,new york,times,serif]The players. Not much more can be said. The players lack talent and coaching. They are also to blame for the losing ways of the Detroit Lions, but they cannot be faulted for their lack of talent nor the significant contracts some have been given. While the players are also share the blame, the front office and scouting departments are the real culprits behind the roster deficiencies since 2001 and therefore, the abysmal record.[/FONT] [FONT=bookman old style,new york,times,serif]The Plea[/FONT] [FONT=bookman old style,new york,times,serif]To the Fords:[/FONT] [FONT=bookman old style,new york,times,serif]Please do not be satisfied with firing Millen. Please realize that you have a passionate fan base that has been loyal for so long without having the joy that only a winning team can bring and that you are in danger of losing these fans permanently if drastic changes are not made. Please do the right thing by recognizing that the entire organization, from the top to the bottom, has been dysfunctional for years and needs to be purged. You are in a unique situation in that your team is currently without an experienced GM. Many knowledgeable football minds are offering their advice. Rumors suggest the NFL is willing to offer suggestions. Please do not think that you are more intelligent than proven winners. You have shown for decades that your way does not lead to success. Please take this opportunity to listen to the advice of others outside the organization and clean house to bring in experienced and proven winners to give your city and the fan base a product that they can be proud of and that they deserve.[/FONT] [FONT=bookman old style,new york,times,serif]To the Fans:[/FONT] [FONT=bookman old style,new york,times,serif]Please do not be satisfied with the firing of Millen. The fans need to realize that Millen was only the face of the problem and that the troubles with the Lions organization run much deeper than just Millen. Since the firing of Millen, the fans have not had a face to direct their frustration towards. I implore you to replace your "Fire Millen" signs with "Clean House" signs. "Clean House," that is the only way the fans will begin to see any real improvement. Perhaps Mayhew is the next great GM, but he has played a large role in a losing culture so he must go. Mayhew may also maintain the status quo, which is exactly what this organization cannot absorb right now. No, the fans need to make a statement. Please pass the word to your local radio stations, tv station, newspaper journalists, you friends, your neighbors, your family, whoever will listen. Replace those "Fire Millen" signs you see at games with "Clean House" signs. Ford finally listened to the fans and fired Millen this season, perhaps one more public outcry in this potential time of flux will be enough for Ford to do the right thing and CLEAN HOUSE![/FONT]


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Estee Lauder Ups Dividend by 37%, Announces Buyback
In other cosmetics news, The Estée Lauder Companies Inc. (EL) reported a 7.5% quarterly earnings increase and announced an increase in its annual dividend to $0.72 per share, a 37% increase over the previous annual rate of $0.525 per share. The new dividend is payable Dec. 17 to Class A and Class B common stockholders as of Nov. 30.
Shares were recently down $1.62 to $60.00, with EL's dividend yield rising to 1.2% from 0.87% Wednesday based on the old dividend.
Estee Lauder also announced that it will transition to a quarterly dividend payout schedule on its common stock beginning in calendar year 2013 "to better manage its cash flow and deliver value to stockholders throughout the year." The company said it expects the first quarterly dividend of $0.18 per share to be declared in February 2013 and be payable in March 2013.
Estee Lauder also authorized the repurchase of up to another 40 million shares of Class A common stock, or about 10% of the total outstanding common stock, increasing the total authorization to 216 million shares, of which approximately 164 million have been repurchased to date. The company has a total of approximately 387 million common shares outstanding.

subset: commoncrawl


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Discussion in 'Football, Baseball, and Hockey' started by Dumars4Ever, Dec 10, 2007.
ESPN - Vick gets 23-month sentence on dogfighting charges - NFL
Well, it sucks for him. But it still allows him to salvage his career if he plays it right. He needs to stay in top shape, mature as a person, and figure out how to best show it when he gets out. If he can do those things, then I'd welcome him to QB for a team with a cat mascot... i.e. the Lions.
It's apparent now (and has been obvious for a while) that even if he gets a few months knocked off for good behavior, he still won't have any chance of returning to the NFL until the 2009 season at the earliest. But if the league applies an additional suspension after he gets out, he might not even be eligible to play until 2010. Given how stiff the sentence turned out to be, maybe the league will leave it at that and not suspend him at all, but it's tough to say at this point.
He will be out before 2009 training camp begins.
Nice to see he even gets a stiffer sentence than federal guidelines suggest AFTER agreeing to plead guilty. I wonder if I should be reading between the lines there. Besides, he'll end up in the CFL because the NFL will go out of its way to make an example of him and never let him back on the field.
yeah i'm with the low...gotta read between the lines between this one. looks like the govt. is trying to make an example of him too.
Apparently there were some noises last week about how "the government believes Vick has not been forthright in his debriefs with them, and they may push to have Vick sentenced on the upward end of the sentencing guidelines." Though I'm not sure that had anything to do with the sentencing in the end (if indeed it was true, which it might not have been), seeing as how the other guys in the case got pretty stiff sentences as well.
On the other hand maybe he will expand his non football business endeavors while he is a guest of the Feds. He wouldn't be the first or last person to expand his/her business connections while spending time as a guest of the feds. Not saying he will or won't but it certainly is a possibility.
With his sentence probably ending in May of 2009, he certainly has the opportunity to be ready for the regular season. (Federal prisoners can be released with 85% time served for good behavior.) I feel he will be a changed man once released and will totally pursue other interests. Prison time will allow him to seek other venues in which to spend his money. Hopefully, he'll lay low and buy a Dairy Queen............
Or maybe he'll put together a team of prison inmates in a game against the guards.
Apparently the judge is a dog-lover and has pictures of dogs on his desk! Not only that, he was the first judge to hand out a sentence for dogfighting like 20 years ago or something. Tough break.
It appears that he is in the company of anywhere from 35 million American households to 68 million. https://answers.google.com/answers/threadview?id=177303
Dog-owner doesn't necessarily mean dog-lover. As this saga sadly shows.
You are correct. Look at all of the people in a relationship that are forced to own a dog because their significant other wants one. I actually met a lady today who used to frequent the greyhound races where she grew up in Scotland. It is still legal in the U.S. in a bunch of states. Open Directory - Sports: Greyhound Racing: Tracks: United States
I definitely think Vick has been made an example of. But does the punishment fit the crime? Yes. Does Vick have anyone to blame but himself? No. Was it unbelievably stupid for someone on top of the world to engage in such reckless behavior? Yes. Does he deserve to be allowed back into the NFL? I don't know. But everyone should have a chance to redeem themselves. The feds made an example of Martha Stewart, too.
It seems to me that when he is set free from his incarceration that if he desires to make a comeback he should be at least given the chance to see if he can still perform at the NFL level.
Whenever a famous person is convicted of anything besides murder, people say that they are being made an example of. Vick accepted a plea bargain and avoided a potential 5-year sentence. He could have just taken it to jury trial, right? Good luck with that if there are any dog owners there.
It is a decent argument, I think. When famous people are convicted, the nature of the crime gains a lot of notoriety as well. I think the feds think that it will be a deterrent in the future. "If we got Vick, we can get you, too." I watched an ESPN town-hall meeting on this and there was the usual black/white divide. Blacks thought Vick was being made an example while whites thought that the crime was pretty heinous. And then people start talking about race all over again. Nothing seems to be as polarizing as when a black athlete gets convicted of something. I just think it's unfortunate. ESPN - Vick case has us confounded by the race issue again - NFL
The judge should never allow that to factor into his decision. If it has. That's a miscarriage of justice whether Vick pled guilty or not. Judges should never hand down sentences based on their personal feeling or perceived connection with the issue.
So by that logic judge's shouldn't be allowed to be married, have a family, siblings or even have parents because then their personal feeling toward spouses, siblings, children and parents will be biased in murder cases involving spouses, siblings, children and parents and heaven forbid that they should have a picture of one of them on their desk.
Separate names with a comma.


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Monday 22nd November 2010
When you play a fixture year in year out the law of averages alone dictates eventually the result will go against you. Even though it is a full 17 years since it last happened I'm not going to pretend that it's a statistic that softens the blow.
Although I am still scratching my head as to how we managed to lose a game we dominated for such long periods, overall I cannot suggest there is anything positive to take from the match itself.
Chelsea losing however, means this increasingly strange season remains with us in the mix for the title. Losing three home games however, is poor in any season. Saturday's needs to be the last I feel if we are to remain challengers.
Every goal we concede is frustrating of course but it was the second that felt so incredibly pointless and avoidable. Even at 2-1 down I felt extremely confident we would go on and win the game. It was still us probing to increase our lead and I never at any stage felt we wouldn't take the three points.
It is this of course, along with the fact we were so, so dominant in gaining our two-goal half time lead that makes it so gutwrenching.
Unfortunately local rivalry dictates for the first time for a generation we have to take the ribbing on the chin.
How do we get over that sickening feeling? For me personally the answer is two-fold. If you have any Spurs supporting mates ask them how they have dealt with it for so long year in year out.
Fortunately I don't so I've gone for the second option of a Portuguese general strike forced extended trip to Braga where we've all agreed to drown our temporary sorrows.
We need to keep our heads up as fans and remain loud and proud.
As we look to bounce back from Donetsk, our team very much need to do exactly the same.
FrankCopyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Blu-ray The Dark Knight [Blu-ray Boxset] [2-Disc Set] (Blu-ray 4410924),
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The Dark Knight [Blu-ray Boxset] [2-Disc Set]
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To say that Christopher Nolan's THE DARK KNIGHT is the best comic book adaptation does the film a bit of a disservice. It may be a Batman film, but this isn't a kid-friendly action movie full of the bams and pows of the original series. This is a pitch-black thriller with enough drama and tragedy to please even William Shakespeare, but it will certainly keep both comics fans and uninitiated audiences equally happy. THE DARK KNIGHT starts in the wake of BATMAN BEGINS: with the appearance of Batman (Christian Bale), Gotham City's criminal underworld is unnerved. They're also plagued by the new D.A., Harvey Dent (Aaron Eckhart), who, in his quest for justice, remains above the city's corruption. Enter a new villain, the Joker (Heath Ledger), who wants to unite the criminals for a common purpose: to kill Batman.
THE DARK KNIGHT is one of the most hyped movies to date, and a lesser film would be crushed under the weight of all that expectation. Some of the publicity stems from the early death of Ledger, who turns in an excellent performance. He provides moments of humor, but this Joker is terrifying, sharing more with classic villains such as Hannibal Lechter than with his comic book predecessors. Eckhart is equally good as Dent, and Maggie Gyllenhaal deserves praise for taking over the role of Rachel Dawes from Katie Holmes. Though there's more emphasis on plot and character development than in most comic book adaptations, that doesn't mean Nolan has skimped on any of the action sequences. Each set piece is done perfectly, leaving the audience breathless. THE DARK KNIGHT is filmmaking at its best; its subject matter may be dark and depressing, but it's tough not to feel exhilarated by its artistry when the credits begin to roll.
Academy Awards Best Supporting Actor 2009 Heath Ledger Australian actor, BROKEBACK MOUNTAIN, THE DARK KNIGHT
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- for intense sequences of violence and some menace
Additional Info
Manufacturer Part Number (MPN): 1000026387
Christian Bale, Heath Ledger, Michael Caine, Maurice Joseph Micklewhite, Maggie Gyllenhaal, Aaron Eckhart, Morgan Freeman, Gary Oldman, Nestor Carbonell, Anthony Michael Hall, Eric Roberts, William Fichtner, Michael Jai White
Critic Reviews
4 stars out of 4 -- "THE DARK KNIGHT is a more thrilling, intelligent, morally complex and masterfully crafted film than any summer blockbuster in recent years. It's probably the best superhero movie to date."
USA Today
"Always a consummate professional, Ledger threw himself into a role he clearly relished, giving a transfixing performance..."
Los Angeles Times
"Pitched at the divide between art and industry, poetry and entertainment, it goes darker and deeper than any Hollywood movie of its comic-book kind..."
New York Times
"[T]he movie exudes a predatory glamour that makes the comic-book films that have come before it look all the more like kid stuff." -- Grade: A-
Entertainment Weekly
5 stars out of 5 -- "[A]n anarchic, malevolent fury of a movie....Ledger's Joker is pure, powerful, immense..."
"[A] sleek detective story....Bale and Eckhart centralize the movie's thematic concerns, causing the Joker's outrageousness to stand out."
"This last development is a fine example of Nolan's flair for multivalent plot points....Nolan is aided by strong performances. Bale is focused, intense and committed to being terrifying..."
Sight and Sound
"Working from Michael Mann's visual template and seemingly indebted to the hard-nosed savagery of THE DEPARTED, Christopher Nolan's second BATMAN installment has some thrilling moments..."
Film Comment
"The best of all the Batmans, Christopher Nolan's haunted film leaps beyond its origins and becomes an engrossing tragedy."
Chicago Sun-Times
Ranked #3 in Rolling Stone's 'Movies Of The Year' -- "[A] Batman movie that offers enough moral relativism to give you knightmares."
Rolling Stone
Included in Entertainment Weekly's 2008 Films Of The Year -- "[A] triumph of comic-book relevance, starring Christian Bale as a superhero uneasy with his calling in a city anesthetized to matter-of-fact evil..."
Entertainment Weekly
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'"That's probably Terry's style more than anything else," team President Ted Black said by phone Wednesday. "I don't even think we even said anything to each other [about the anniversary] when I saw him today. We'll save the celebrations and back-slapping for when we really accomplish what we set out to do."'
Sabres' first year under Pegula a qualified success
February 23, 2012 Submitted by
Via: Buffalo News


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A Lesson Before Dying
A. A. Knopf, 1993 - Fiction - 256 pages
In his first novel in ten years, Ernest Gaines, the highly acclaimed author of the best-selling The Autobiography of Miss Jane Pittman, brings us a wrenching story of death and identity in a small Cajun Louisiana community in the late 1940s. A young black named Jefferson is a reluctant party in a shoot-out in a liquor store in which the three other men involved are all killed, including the white store owner. Jefferson, the only survivor, is accused of murder. At the trial, the essence of the defense is that the accused, a lowly form of existence lacking even a modicum of intelligence, is incapable of premeditated murder. His lawyer argues: "Why, I would just as soon put a hog in the electric chair as this." But Jefferson is condemned to death. Grant Wiggins, who left his small rural black community to go to university, has returned to the plantation school to teach children whose lives promise to be not much better than Jefferson's. But he wonders whether he has the will to take off north or west like so many before him who knew it was the only way to climb out of a centuries-old rut. He is grappling with his own situation when Jefferson's godmother and Grant's aunt persuade Grant to impart something of himself, of his learning and pride, to Jefferson before his death - to prove the lawyer wrong. A Lesson Before Dying tells the story of these two men who, through no choice of their own, come together and form a bond in the realization that sometimes simply choosing to resist the expected is an act of heroism. Ernest Gaines brings to the novel the same rich sense of place, the same deep understanding of the human psyche, and the same compassion for a people and their struggle that haveinformed his previous, widely praised novels.
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LibraryThing ReviewUser Review - BookConcierge - LibraryThing
What an extraordinarily moving book. I read it in one day, and sobbed for the last 30 pages. Grant Wiggins learns much from Jefferson, when he is supposed to be teaching him. They both learn something ... Read full review
LibraryThing ReviewUser Review - lucybrown - LibraryThing
Powerful. More later. Read full review
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Karen had her thyroid removed today. Her operation was unexpectedly moved to today. They say that the surgery went well. She should be back tomorrow.
Dog of the Day
Cat of the Day
Pet of the Day
Karen had her thyroid removed today. Her operation was unexpectedly moved to today. They say that the surgery went well. She should be back tomorrow.
I'm sorry to hear that she needed to have surgery but I'm so glad to hear that everything went well. I hope she makes a speedy recovery. Please take care Karen. (((HUGS)))
Owned by Sky, Pearl, Ziggy Stardust, Alani, Blaze, Colby, Finnegan, and Summer.
My Rainbow Bridge Babies:
RB Pepper 3/17/97- 2/3/03 RIP Sweet Pepper
RB Starr 3/22/05- 7/1/09 RIP Sweet Starr
RB Sunny 8/25/00- 2/28/10 RIP Sweet Sunny
RB Storm 1/11/96- 8/2/12 RIP Sweet Storm
Oh my goodness! Paul, thank you for sharing this news -- please take care, Paul and Karen!
I've been Boo'd ... right off the stage!
Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!
"That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas
"We consume our tomorrows fretting about our yesterdays." -- Persius, first century Roman poet
Cassie's Catster page: http://www.catster.com/cats/448678
Oh no, this post scared me for a minute! Glad to hear it went well, hope her recovery is quick!
Oh my! I hope the recovery goes smoothly.
Feel better soon, Karen!
I will miss you forever, my sweet Scooter Bug. You were my best friend. 9/21/1995 - 1/23/2010
Goodbye, Oreo. 4/17/2003 - 9/12/2011. Gone too soon.
Speedy healing wishes for Karen.
Karen, I hope you are feeling better, soon.
Recoop quietly.
Feel better soon Karen
Get well soon, Karen!
All things work together for good to them that love God.
(Romans 8:28)
I've been defrosted-- Thanks, Sana
Get well soon, Karen!!
Feel better soon, Karen!
Thanks for letting us know, Paul!
"To begin, begin." ~William Wordsworth
Get better, Karen. Back to good health.
Get well soon Karen!
Forever in my heart...Casey.Ginger.Corey.Mandy.Sassy.Lacey.Angel .Missy
Feel better!
Copyright © 2001-2013 Pet of the Day.com


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My external hard drive went to RAW after the rebooting and I could not access this drive and inner saved data anymore. I also kept receiving a error message: "The disk is not formatted. Do you want to format it now?"
Can any one suggest what can I do to save my drive and my saved data?


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Chef Brian Every Thursday on The Morning Mix
Join the Morning Mix with Hanson & Verzoni every Thursday for another delicious visit with Chef Brian. Get enticed and view some of his previous recipes here, and be sure to try some for yourself!
Sesame & Ginger Crusted Tuna
Sushi Grade Tuna 8 oz
All Purpose Flour Ľ cup...
Beaten Eggs 2 ea
Milk Ľ cup
Unseasoned Bread Crumbs 4 oz
Toasted Sesame Seeds 2 tbsp
Fresh Grated Ginger 1 tsp
Dried Parsley 1 tbsp
Kosher Salt TT
Hite Pepper TT
Cayenne Pepper TT
Vegetable Oil 4 oz
Season flour with salt, white pepper and cayenne. Set aside. Beat eggs with milk until well blended. Set aside. Combine bread crumbs, sesame seeds, ginger, parsley, salt, white pepper and cayenne.
Be sure tuna steak is dry. Dredge in flour mixture being sure to cover all. Shake off excess and place in egg mixture being sure to coat completely. Place in bread crumb mixture and cover completely, being sure to pat coating on all sides. Refrigerate if not cooking immediately. Heat oil to medium high heat. Gently place crusted tuna in oil and cook only until lightly browned. Flip to opposite side and brown. Remove from oil and cool.
American chop suey...with a twist! Courtesy of our very own Chef Brian!
Johnny Mazetti
Green Peppers 1 lb
Diced Celery 1 stalk
Tomato Sauce 1 can
Tomato Soup 1 can
Mushrooms 1 large can
Ground Hamburger 1 1/2 lb
Onions 1 lb
Green Olives 1 jar
Tomato Paste 1 can
Shredded Cheese 1/2 lb
Saute vegetables and meat separately. Mix with cooked noodles and tomato soup, sauce, mushrooms, and olives. Top with grated cheese. Bake at 350 degrees until cheese browns
Jazzed Up Bone-In Beef Ribs
Bone-In Beef Ribs 12 ea
Memphis Jazz Rub 1 cup
Barbecue Sauce 2 cups
Rub the rub all over each rib. Wrap individually in foil. Slow cook for 3 hours at 275 degrees. Unwrap and use barbecue sauce for dipping.
Memphis Jazz Rub:
1/2 cup Smoked Paprika 1/2 cup
1/4 cup Garlic Powder 1/4 cup
1/4 cup Chili Powder 1/4 cup
Salt 4 tbsp
Black Pepper 4 tbsp
Onion Powder 3 tbsp
Celery Seeds 2 tbsp
Brown Sugar 2 tbsp
Dried Oregano 1 tbsp
Dried Thyme 1 tbsp
Ground Cumin 3 tsp
Dry Mustard 2 tsp
Ground Coriander 2 tsp
Ground Allspice 2 tsp
Mix together all ingredients.
Kansas City-Style Barbecue Sauce:
Butter 2 tbsp
Finely Chopped Yellow Onion 1 ea
Ketchup 2 cups
Molasses 1/3 cup
Dark Brown Sugar 1/3 cup
Cider Vinegar 1/3 cup
Yellow Mustard 2 tbsp
Chili Powder 1 tbsp
Freshly Ground Black Pepper 1 tsp
Cayenne Pepper 1/2 tsp
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Memphis-Style Barbecue Sauce:
Unsalted Butter 2 tbsp
Finely Chopped Onion 1 ea
Minced Garlic 2 cloves
Tomato Sauce 2 cups
Cider Vinegar 1/2 cup
Rice Vinegar 1/3 cup
Molasses 1/3 cup
Worcestershire Sauce 3 tbsp
Dark Brown Sugar 2 tbsp
Yellow Mustard 2 tsp
Louisiana Hot Sauce 1 tsp
Kosher Salt 1 tsp
Ground Black Pepper 1 tsp
Cayenne Pepper 1/4 tsp
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
So here are 7 of these lucky foods, why they might brings us luck and a recipe to go with each one. Some of them we have seen before but they are worth repeating!
Greens: eaten on New Year's Eve because they resemble paper money.
Grilled Romaine Salad: a great base for a number of savory toppings
Romaine Lettuce 1 large or 2 small heads
Extra Virgin Olive Oil 2 tbsp.
Balsamic Vinegar 1 tbsp.
Salt & Pepper TT ea
Split the head(s) of romaine down the center. Liberally drizzle each cut face with oil, vinegar, salt and pepper. Set aside for ten minutes. Preheat your grill to medium high. Be sure your grill rack is clean and lightly oiled. Place the lettuce on the grill, cut side down, and grill for about 2 to 3 minutes or until you can see grill marks on the lettuce and it has wilted only slightly. Remove from the grill and plate grilled side up. Top with your combination of the following ingredients (crumbled gorgonzola; crumbled feta cheese; crumbled goat cheese; diced smoked gouda; shaved parmesan; diced pancetta; crumbled bacon; thin sliced prosciutto; capers; minced garlic; diced red onion; sundried tomatoes; grape or cherry tomatoes; smoked sea salt; balsamic glaze; pesto) and be prepared for a trip to taste bud nirvana!
Beans: like greens, they resemble money. More specifically, they symbolize coins. Black-eyed peas are considered auspicious based on their resemblance to coins. Lentils resemble what? money! These coin-shaped legumes are considered lucky in Brazil and Italy, and are said to have been eaten for luck since the Roman times.
Hoppin' John: recipe courtesy of Emeril Lagasse. Total time is 1 hr 5 min with prep time taking 15 mins and cooking time taking 50 mins. Finished dish yields 10 servings.
Olive Oil 1 tbsp.
Ham Hock 1 large
Chopped Onion 1 cup
Chopped Celery 1/2 cup
Chopped Green Pepper 1/2 cup
Chopped Garlic 1 tbsp.
Black-Eyed Peas Soaked Overnight and Rinsed 1 pound
Chicken Stock 1 quart
Bay Leaf 1 ea
Dry Thyme Leaves 1 tsp
Salt, Black Pepper, Cayenne TT ea
Finely Chopped Green Onion 3 tbsp.
Steamed White Rice 3 cups
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic and cook for 4 minutes. Add the black-eyed peas, stock, bay leaf, thyme, and seasonings. Bring to a boil, reduce the heat, simmer for 40 minutes or until the peas are creamy and tender, stirring occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings and garnish with green onions. Serve over the steamed white rice.
Fish: it is lucky in three ways. Their scales resemble coins, they travel in schools which represents prosperity, and they swim forward which symbolizes progress.
Smoked Haddock Chowder
Vegetable Oil 1 oz
Butter 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Diced Red Skin Potato 8 oz
Diced Sweet Potato 8 oz
Diced Yukon Gold Potato 8 oz
Fish Stock To Cover
Smoked Haddock 16 oz
Fresh Haddock 16 oz
Heavy Cream 2 qt
Salt TT
Black Pepper TT
Cayenne Pepper TT
Cut onion and celery to a medium dice. Heat oil and butter in med hot pot. Add onion
and celery and cook two minutes. Add potatoes and stock. Bring to a boil, reduce to a
simmer until potatoes are ľ cooked. Cut haddock into 1 inch cubes. Add both haddocks
to pot.. Simmer until haddock is cooked through. Add cream, return to a simmer and
Fruit: many kinds are consumed on New Year's Eve. The pomegranate's many seeds symbolize prosperity. Figs are a symbol of fertility. The Spanish and Portuguese eat twelve grapes as the clock chimes twelve times at midnight, which symbolizes the twelve months of the incoming new year.
Baked Brie with Harvest Chutney
Baked Brie Ingredients
Puff Pastry
Brie Cheese
Egg Wash
Your choice, prepare puff pastry from scratch or buy sheets of frozen puff pastry at the supermarket. If the former, have at it. If the latter, allow to thaw. Encase the Brie cheese completely in the puff pastry. Brush with egg wash. Using bits of the puff pastry, decorate the brie as you choose. Egg wash the decorations as well. Bake at 350 degrees until golden brown. Let cool for 20 minutes. Serve with chutney and crackers. Be careful as the Brie stays runny for a long time after it is removed from the oven.
Harvest Chutney Ingredients
Granny Smith Apples 2 ea
Pears 2 ea
Brown Sugar 2 cups
Lemon Juice 1 tbsp.
Granulated Sugar 1 cup
Cider Vinegar 1/2 cup
Cinnamon 1/2 tsp
Ground Cloves 1/4 tsp
Curry Powder 1 tsp
Fresh Ginger 1 tbsp.
Kosher Salt 2 tsp
Craisins 1/2 cup
Peel and dice the apples and pears. Combine with all other ingredients except craisins and cook on stove top until liquid is mostly gone. Add craisins and cook an additional 5 minutes. All to cool.
Noodles & Grains: noodles and grains (rice, quinoa, barley) are symbols of long life and abundance respectively. In Japan, long buckwheat noodles symbolize long life and are therefore lucky-but only if you eat them without chewing or breaking them.
Southwestern Quinoa: total time is 45 minutes with prep time taking 20 minutes
Quinoa 2 cups
Chicken or Vegetable Stock 4 cups
Corn 4 tbsp
Black Beans 6 tbsp
Minced Onion 3 tbsp
Diced Red Pepper 3 tbsp
Mild Green Chillies 2 tbsp
Green Onion 2 tbsp
Chopped Cilantro 2 tbsp
Ground Cumin 2 tsp
Sea Salt Salad 1 tsp
Lime Juice ˝ lime
Combine quinoa and stock in a sauce pan. Bring to a boil. Once boiling drop heat to a light
simmer. Cover. Cook for about 40 minutes or until all liquid is absorbed. It is OK to look
periodically but do not stir until 10 minutes after removing from the heat. While the quinoa is
cooking prepare remaining ingredients. After the quinoa has set 10 minutes, fluff with fork
then add all other ingredients. Mix well. Hold warm or reheat to order.
Pork: lots of people consider pork to be the luckiest of all foods to eat on New Year's Day...why? Pigs are fat and rotund which represents prosperity. They also "root forward" with their noses which is supposed to symbolize progress.
Rat Toes
Jalapeno Peppers 6 ea
Smoked Gouda 3 oz
Sliced Bacon 12 slices
Split each jalapeno lengthwise. Remove seeds and ribs. Place enough smoked gouda inside to fill cavity. Cut bacon slice in half and wrap around jalapeno to seal in cheese. Bake in a 350 degree oven until bacon is lightly crisped.
'Tis the season...for roast and pudding, of course! Brought to you by our very own Chef Brian!
Ribeye Roast with Yorkshire Pudding
Ribeye Roast:
Ribeye Roast 3-5 lbs
Garlic Cloves 8-10 ea
Sea Salt 1 tbsp
Cracked Black Pepper 1 tbsp
Horseradish 2 tbsp.
Preheat the oven to 325 degrees. Cut small slits in the top of the rib roast. Insert a clove of garlic into each slit. Rub the roast with the salt, pepper and horseradish. Place the roast in a 9x13 shallow pan and place in center rack of oven. Cook for approximately 18 minutes per pound for a medium rare to medium roast. Remove from oven and let sit for 10-15 minutes to settle. Save the pan!!
Yorkshire Pudding:
Flour 2 cups
Salt 1 tsp
Milk 2 cups
Melted Butter 1/4 cup
Beaten Eggs 5 eggs
Sift the salt and the flour and add the melted butter, the milk and the beaten eggs to the flour mix. Whip until smooth like heavy cream. Refrigerate for 1 hour.
Preheat the oven to 450 degrees. Place the roast pan in the oven until the drippings are sizzling hot. Pour the pudding mix into the pan and place back in oven. Cook until nicely risen and browned. Remove from oven and slice. Serve warm with a bit of maple syrup or grave, and a nice rare slice of ribeye roast accented with a dollop of nice fresh horseradish.
Some great dip ideas to show off to the family for the holidays! Courtesy of our very own Chef Brian.
Spinach, Lobster & Artichoke Dip
Baby Spinach 8 oz
Artichoke Hearts 8 oz
Sour Cream 6 oz
Mayonnaise 6 oz
Parmesan Cheese 4 oz
Worcestershire 1 oz
Salt/White Pepper/Cayenne TT
Minced Lobster 8 oz
Chop spinach and squeeze out water. Roughly chop artichoke hearts. Mix all ingredients, place in a oven proof dish and place in a 350 degree oven until heated through and bubbling.
Mediterranean Crab Dip
Minced Onion 1/2 cup
Minced Garlic 1 tbsp.
Baby Spinach 2 cups
Artichoke Hearts 1 1/2 cups
Parmesan Cheese 1 cup
Diced Roasted Red Pepper 3 tbsp.
Drained Capers 1 1/2 tbsp.
Kalamata Olives 3 tbsp.
Mayonnaise 1 cup
Sour Cream 1 cup
Crabmeat 2 cups
Lemon Juice 1 tsp
Worcestershire Sauce 1 tbsp.
Salt TT
Black Pepper TT
Panko Bread Crumbs 1/2 cup
In a bowl combine all ingredients but crab and panko. When mixed well fold in drained crabmeat. Place in an oven-able baking dish and scatter the top with the panko crumbs. Bake in a 350 degree oven for 40 minutes or until bubbling and nicely browned. Serve with sliced baguette, crackers, pita or whatever you desire. If a vegetarian version is what you seek, omit the crabmeat and Worcestershire Sauce.
Getting into the holiday spirit with a delicious dessert, courtesy of our very own Chef Brian!
(Stuff) Crčme Brulee
Yield: 6 - 6oz portions
Egg Yolks 10 ea
Granulated Sugar 1 cup
Vanilla Extract 1 tsp
Heavy Cream 32 oz
(Stuff) 2 to 3 oz
Brown Sugar 4 oz
What is (Stuff) you may ask..it can be any number of things. Amaretto is divine. Kaluha works great too. Consider Bailey's Irish Cream or Grand Marnier. Chocolate Syrup or strong espresso are worth a try as well.
In a mixer, cream the egg yolks and the granulated sugar until they are well combined and begin to lighten in color. Add vanilla and then slowly pour in the cream and (Stuff). Scrape down the sides of the mixing bowl and mix until very smooth. Prepare oven proof ramekins and, through a sieve, pour the egg mixture to within 1/4 inch of the top. Bake the ramekins in a water bath for about 40 minutes at 325 to 350 degrees. If they develop too much color then cover with a sheet of foil and bake until a probe comes out completely clean. Remove from oven and let cool in the warm bath.
When ready to serve spread a tablespoon of granulated or brown sugar across top of custard and brown with a torch. Allow a few minutes for the new shell to harden before serving.
Mashed potato mayhem, courtesy of our very own Chef Brian!
Mashed Potatoes
We've all had them. Some are good, some are great, some just don't make the grade. Let's see how many ways we can make them great.
Start with the basics:
All Purpose or Chef Potatoes 2 lbs
Butter 3 tbsp.
Milk 1/4 cup
Salt TT
White Pepper TT
Dice potatoes into 3/4 inch cubes. Place in a saucepan and add water to cover. Bring to a boil and then simmer for about 15 minutes or until done. Drain water from the potatoes. Add milk and butter then mash with a potato masher to your desired level of mashedness. Add seasonings and adjust with milk if too dry. Now the fun begins!
Add Ins
Mashed potatoes are great with the addition of any number of other foods. Some you might know, some you may not have thought of. Start with the recipe above and once you have your perfect batch of mashed spuds add in any or all of the following...
Roasted Garlic: Great with just about anything! Cut off the top of a head of garlic, douse it with extra virgin olive oil and a little sea salt. Wrap it in foil and roast in the oven at 350 degrees for 45 minutes. Remove, cool and unwrap. Squeeze the soft sweet garlic cloves out of the head and mash them into the potatoes.
Sauted Garlic: Mince 4 or 5 cloves of garlic rather fine and slowly sauté in melted butter. When the garlic is soft and the room is filled with the aroma, add the butter and garlic to your pre-made mashed potatoes and mix well.
Garlic Powder: Open the cupboard, pull out that way-too-old garlic powder with the grimy top, sprinkle about a tablespoon in the potatoes. Mix well then go sit in a closet and eat it...you should be ashamed of yourself.
Horseradish! (fantastic with beef): Couldn't be much simpler. Start with the basic mashed recipe above and add 1 to 2 tbsp. of grated horseradish. Tastes great with just a bit in the background or even better up in your face!
Minced Onion! (because my honey makes it for me): Tiny minced onion add little bursts of flavor and sparkle. Add about 1/2 of a medium onion raw but minced just as finely as you can get it.
Roasted Onion! (good for beef, pork): These onions aren't gently caramelized. (Not that there is anything wrong with that.) These are cooked at a high heat so the edges crisp and you get some black spots. Very different flavor from caramelized, more aggressive. Grrrr yum.
Loaded! It's got bacon, it must be good!: Just like a crazy baked potato with all the toppings. Add 1/4 cup sour cream, 1 cup chopped bacon, 1/2 cup shredded cheddar, 1/4 cup minced green onions.
Bleu Cheese! Great with everything!: Some delicious bleu cheese or gorgonzola crumbled into hot mashed potatoes. Imagine the heady smell and the sharp bite mixed with the rich and creamy. Add 4 ounces crumbled into the recipe above and call it good...very good.
Spinach! Beautiful and iron rich!: Even if you're not the biggest spinach fan you'll love the three way marriage of potatoes, spinach and garlic. Saute 8 ounces of baby spinach with the garlic and stir into the mashed.
And for another twist..Mashed Potato Salad!: Pretty neat spin on the classic. Start with the mashed potato recipe above and let it cool. Stir in 1 small diced onion, 1/2 cup diced celery, 3 chopped hard-cooked eggs, 1/4 cup chopped pickles, 1 cup mayonnaise, 1 teaspoon yellow mustard, add salt and black pepper to taste.
A delicious seafood twist, brought to you by our very own Chef Brian!
Seafood Cioppino
Olive Oil 2 tbsp
Medium Diced Onion 1 ea
Minced Garlic 3 cloves
Sliced Fennel 1/2 bulb
Dry White Wine 4 oz
Whole Tomatoes in Juice 28 oz can
Fish Stock 5 cups
Sea Salt 2 tsp
Cracked Red Pepper 1 tsp
Ground Black Pepper 1 tsp
Chopped Cilantro 2 tbsp.
Bay Leaf 1 ea
Medium Shrimp 6 ea
Scallops 4 ea
Squid 1 ea
Swordfish 4 oz
Mussels 6 ea
Red Crab Claws 2 ea
Heat oil in a large sauce pan. Add onion, fennel and garlic. Cook until onions are translucent. Add crushed red pepper, salt and black pepper. Cook one minute. Add wine, tomatoes, bay leaf, fish stock and cilantro. Simmer 30 minutes. Add remaining fish. Simmer 3 minutes until all are cooked.
No ghosts, ghouls, goblins or politicians. This week the focus is on comfort food...with a twist!
Roasted Chicken Noodle Soup
Chopped Onion 1 ea
Chopped Celery 2 stalks
Chopped Carrots 2 ea
Vegetable Oil 2 tbsp.
All Purpose Flour 1/4 cup
Dried Oregano 1/2 tsp
Dried Thyme 1/4 tsp
Poultry Seasoning 1/4 tsp
Chicken Stock 6 cups
Diced Red Skin Potatoes 4 cups
Kosher Salt 1 tsp
Diced Roasted Chicken 2 cups
Evaporated Milk 1 can
Saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer. Gradually add stock, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and simmer for 5 minutes. Reduce heat. Stir in the milk; heat through (do not boil).
BLT with Avocado & Spicy Mayonnaise
Finely Minced Garlic 1 clove
Kosher Salt 1/2 tsp
Chili Powder 1 1/2 tsp
Ground Cumin 1/2 tsp
Lime Juice 1 tbsp
Mayonnaise 1/2 cup
Toasted Hearty Bread 8 slices
Bacon 12 oz
Ripe Avocado 1 ea
Ripe Tomato 2 ea
Green Leaf Lettuce 1 head
Finely mince the garlic. Place in small mixing bowl with mayonnaise, salt, chili powder, cumin and lime juice. Mix well and set aside.
Cook bacon in oven until crisp. Lay the bacon on paper towel to absorb fat. While bacon is cooking slice tomato, slice avocado and sprinkle with a few drops of the lime juice.
Toast bread. Spread the spicy mayonnaise on toast. Lay avocado on mayonnaise. Arrange the bacon, tomato and lettuce on top of avocado. Top with toast. Serve with pickle and a bit of potato salad or pasta salad.
Tomato & Roasted Red Pepper Soup
Oil 1 oz
Large Tomatoes 4 ea
Medium Onion 1 ea
Garlic Cloves 2 ea
Roasted Peppers 3 ea
Paprika 2 tsp
Sugar 1/2 tsp
Chicken Stock 4 cups
Thyme 1 tsp
Cayenne Pepper TT
Salt TT
White Pepper TT
Sour Cream as needed
Peel, de-seed and chop tomatoes. Set aside. Chop roasted red pepper. Set aside, reserving 1/2 cup for garnish. Chop onion and garlic.
Heat the oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, peppers (except reserved 1/2 cup), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt, pepper and cayenne pepper. Bring to a boil, lower heat and simmer partly covered for about 25 minutes, or until vegetables are tender.
Using a kitchen wand, puree soup. Add reserved 1/2 cup chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl.
Finnan Haddie with Egg Sauce
Smoked Haddock 1 lb
Whole Milk 2 cups
Butter 1/4 stick & 1 oz
Red Skin Potatoes 5 ea
Flour 2 tbsp
Heavy Cream 16 oz
Hard Boiled Eggs 6 ea
Salt TT
Black Pepper TT
Cayenne Pepper TT
In a small roasting pan combine smoked haddock, milk and butter. Cover with foil and bake in a 350 degree oven until flaky. Boil potatoes until tender. Gently melt butter in sauce pan. Add flour and cook for 2 to 3 minutes, stirring. Add heavy cream. Bring to a simmer. Add a little of the cooking liquid from the smoked haddock and stir.
Chop eggs, add and stir. Season to taste. Cut or smash cooked potatoes on plate. Place smoked haddock on top of potatoes. Top with egg sauce.
Stewed Chicken with Dumplings
Chicken 1 ea
Oil 2 oz
Onion 1 ea
Carrot 2 ea
Celery 3 stalks
Chicken Stock 2 qt
Salt 1 tsp
Black Pepper 1 tsp
All Purpose Flour 2 cups
Baking Powder 4 tsp
Salt 1 tsp
Fresh Minced Parsley 1/2 cup
Milk 1-2 cups
Cut chicken into serving portions and clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels.
Heat oil. Brown chicken pieces, add vegetables. Saute 3 to 4 minutes. Place chicken in large boiling pot. Cover chicken with stock, add salt and pepper and then stir. Place lid on pot and simmer over low heat until chicken is tender about 2-1/2 to 3 hours. Throughout cooking remove any foam that develops.
In a medium bowl, form dumpling dough by mixing together flour, baking powder, salt, parsley and milk. Drop batter by teaspoon into pot containing chicken. Cover with lid and cook for an additional 20 minutes.
Serve by spooning chicken with broth and drop dumplings into a soup bowl.
Delicious pappardelle and sauce courtesy of our very own Chef Brian! For 4 more sauce ideas, check us out at www.mixmaine.com!
Pappardelle Pasta
Yield: 6 servings
Time: 1 hour
All Purpose Flour 2 cups
Large Eggs 3 ea
Salt 1 1/2 tsp
Place the flour in a large bowl. Make a well in the center and crack three eggs into it. Sprinkle the salt across the flour. Start beating the eggs with a fork and as they become blended, start to work in flour from the edge of the well. Gradually incorporate all the flour into the egg. It should look awful. Turn it out onto a floured board and lightly knead all the loose flour into the ball. Place back in the bowl, cover with a towel or plastic wrap and let sit for thirty minutes. Meanwhile prep the other ingredients for the dish.
After thirty minutes take off the cover and cut the dough ball into quarters. Lightly dust with flour and pass in through the widest setting on a pasta maker. Fold in half and pass through. Fold and repeat. Continue until you have gone through the smallest width. Lay out the pasta sheet and lightly dust with flour. Roll up like a carpet and then cut 1 inch wide slices. Unroll each one and hang on a dowel until slightly dried.
Boil a large pot filled with water and a bit of salt. Drop in the pappardelle and cook for three minutes after it has returned to a boil. Immediately remove from water and place in cold water to arrest cooking. When cool, drain and toss with a bit of olive oil. Reserve.
Basically A Bolognese
Yield: 2 servings
Time: 20 minutes
Olive Oil 1 oz
Ground Beef 4 oz
Diced Onion 1 oz
Diced Celery 1 oz
Diced Carrots 1 oz
Minced Garlic 2 cloves
Diced Tomato 2 oz
Red Wine 2 oz
Tomato Sauce 4 oz
Cream 2 oz
Salt TT
Ground Pepper TT
Red Pepper TT
Heat oil in a sauté pan. Add ground beef and spread it about. Cook for 2 minutes and add the diced vegetables. Cook for another 3 minutes. Add salt, ground pepper and red pepper. Mix. Add wine and cook until reduced by half. Add tomato sauce and simmer for 6 to 8 minutes. Add cream. Simmer until thickened.
These sauces have been designed to cook quickly and are made for two servings. Convenient, fast and fun. And, only one pot for the pasta and one for the sauce.
Some spectacular risotto ideas! Brought to you by our very own Chef Brian.
Risotto Base Recipe
Serves 8
Extra Virgin Olive Oil 4 oz
Diced Onion 2 medium
Minced Garlic 3 cloves
Arborio Rice 20 oz
White Wine 1 cup
Chicken Stock 4 cups
Salt TT
White Pepper TT
Heat oil in heavy bottomed pan over med-high heat. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add rice and sauté until all the grains are coated with oil. Add white wine and stir until absorbed. Add the heated chicken stock one cup at a time, stirring until each is absorbed before adding next. Once all stock has been absorbed add sage and squash. Stir well. Remove from heat and adjust seasoning if needed.
Butternut Squash Diced 10 oz
Dried Sage 1 tbsp.
Toss the butternut squash with 2 oz of oil and the salt and white pepper. Roast in a 350 degree oven for 20 minutes or until just tender to the bite.
Dried Cranberries 8 oz
Fresh Mint 4 tbsp.
Chop the mint finely. Add cranberries and mint to the hot risotto base. mix well.
Diced Bacon 4 oz
Shredded Cheddar 1 cup
Blanched Broccoli 1 cup
Add to hot risotto base. Mix well.
Roasted Corn 4 oz
Diced Onion 6 oz
Heat cast iron pan to med-high heat. Put in corn and do not disturb until you get a slight browning. Stir and let set until you get more browning. Reserve. Add onion to pan and cook for a few minutes. Add to corn mix. Add to hot risotto base. Mix well.
Baby Spinach 4 oz
Gorgonzola 4 oz
Chop the spinach. Add spinach and gorgonzola to hot risotto base. Mix well.
Straight-forward, but SO GOOD. Brought to you by our very own Chef Brian.
Grilled Chimichurri Style Chicken Thighs
Prep: 20 mins
Marination: 1 hr
Yield: 4 servings
Boneless Chicken Thighs 8 ea
Extra Virgin Olive Oil 6 tbsp
Balsamic Vinegar 1 tbsp
Minced Garlic 4 cloves
Chopped Cilantro 2 tbsp
Minced Jalapeno 1 tsp
Minced Onion 2 tbsp
Green Onion 1 tbsp
Ground Cumin 1 tsp
Sea Salt 2 tsp
Lime Juice 1/2 lime
Peel and mince garlic. Medium rough chop cilantro. Mince onion, mince jalapeno and chop green onion. Mix oil and vinegar in bowl and whisk until combined. Add all other ingredients except chicken and mix very well. Add mix to chicken thighs, being sure that all parts are exposed to the marinade. Set aside for one hour.
Preheat grill to high. Mark chicken thighs well on each side then drop heat to medium and cook until they reach an internal temperature of 165 degrees. About 1 minute.
What a great spin! Brought to you by our very own Chef Brian.
Ideally suited as an appetizer or a small plate, start with the base and suggestions below and expand it so it evolves into something that's personal and ultimately perfect...and there are SO many versions of perfect with this one!
Potato Pizza Base
9" Flatbread or Rustic Pizza Crust 2 each
New Red Skin Potatoes 3 medium size
Extra Virgin Olive Oil 1 1/2 oz
Freshly Cracked Black Peppercorns TT
Crushed Red Pepper TT
Maine Sea Salt TT
Minced Fresh Garlic TT
Fresh Basil Chiffonade TT
Fresh Rosemary TT
Clean your new potatoes but do not peel. Slice as thinly as possible with a mandolin, electric slicer or a very sharp knife. Toss with the olive oil, herbs and spices, being sure to cover all surfaces for best flavor distribution and to avoid oxidation. Set aside.
Place the flatbread or crust in front of you. Brush it with some of the seasoned oil from the potatoes to help the slices adhere. Start in the center of the crust and place the potato slices in an overlapping spiral radiating out to within 1/2 inch of the outer edge of the crust. On each turn overlap the potatoes about half way up the slice. You don't want the potato slices to be piled too thick at any point. Even distribution is the key to even cooking. Loosely top the finished base with you own custom finishing. Bake on the center rack of a 375 degree oven until the toppings are cooked and the potatoes are cooked through and crisping along their edges.
Remove from oven. Cut into desired number of slices and enjoy.
Consider these toppings: Diced pancetta, smoked bacon, diced pepperoni, capers, artichoke hearts, roasted red peppers, kalamata olives, sundried tomatoes, scallions, feta cheese, chevre, and anything that YOU like.
WOW! A delicious heart (and belly) warming chutney for the cool months ahead. Brought to you by our very own Chef Brian
Harvest Chutney
Granny Smith Apples 2 ea
Pears 2 ea
Brown Sugar 2 cups
Lemon Juice 1 tbsp.
Granulated Sugar 1 cup
Cider Vinegar 1/2 cup
Cinnamon 1/2 tsp
Ground Cloves 1/4 tsp
Curry Powder 1 tsp
Fresh Ginger 1tbsp
Kosher Salt 2 tsp
Craisins 1/2 cup
Peel and dice the apples and pears. Combine with all other ingredients except craisins and cook on stove top until liquid is mostly gone. Add craisins and cook and additional 5 minutes. Allow to cool.
Shrimp & Sausage Gumbo
Oil 6 oz
Flour 6 oz
Celery, small dice 8 oz
Onions, chopped 8 oz
Green Bell Pepper, chopped 4 oz
Red Bell Pepper, chopped 4 oz
Bay Leaves 2 ea
Salt 1 tbsp.
Oregano 1 tbsp.
Cayenne Pepper 1 tsp
Chicken Stock 32 oz
Diced Tomatoes 1 large can
Smoked Adouille Sausage, 1 1/2 1b sliced
Fresh Okra 2 lbs
Shrimp 2 lbs
Long-grain White Rice, cooked 1 lb
Combine oil and flour in a large sauce pan over medium high heat. Cook, stirring constantly until roux develops a mahogany like color and smells nutty. Ad the celery, onions and red and green peppers. Cook 5 minutes, stirring often. Mix in herbs and spices then add the chicken stock, canned tomatoes and sliced sausage. Simmer for about 20 minutes. Add sliced okra and simmer 20 minutes more. Add the shrimp and cook another 5 minutes. To serve place a scoop of rice in bowl and surround with the gumbo.
Pork chops, ratatouille, and a perfect sauté to compliment...What's NOT to love? Compliments of our very own Chef Brian!
Grilled Pork Chops with World Wide Ratatouille and Smokey Spinach & Rocket Saute
Time: 45 minutes
Yields: 4 servings
World Wide Ratatouille
Olive Oil 1 oz
Diced Onion 2 oz
Minced Garlic 4 cloves
Plum Tomato 2 ea
Yellow Tomato 2 ea
Japanese Eggplant 1 ea
Trombetta di Albenga 1 ea
Fresh Basil Shredded 2 Tbsp
Sea Salt TT
Cracked Pepper TT
Red Crushed Pepper TT
Crumbled Feta 2 oz
Shredded Parmesan 1 oz
Heat oil in a heavy bottomed pan over medium high heat. Add onion and garlic. Saute for 2 minutes, stirring often. Add remaining vegetables and sauté for 4 minutes. Reduce heat to medium and cook until tomatoes breakdown and most of the water is evaporated. Add basil and spices. Simmer for 2 more minutes. Keep hot. (You can always use Italian eggplant and zucchini in place of the Japanese eggplant and the trombetta. Replace the oil with a bit of water to steam the veggies and use a fat free cheese for a non-fat dish.)
Grilled Pork Chops
Pork Chops 4 ea
Sea Salt TT
Cracked Black Pepper TT
Season pork chops with salt and pepper. Grill over medium heat until cooked to your preference. Let sit for 5 minutes before serving. (Grilled chicken breast would be equally as good!)
Spinach & Rocket Saute
Olive Oil 1 oz
Diced Smoked Ham 2 oz
Diced Onion 2 oz
Minced Garlic 4 cloves
Baby Spinach 1 1/2 lb
Baby Rocket 1/2 lb
Cracked Black Pepper TT
Crushed Red Pepper TT
Heat oil in heavy bottomed sauté pan on medium high heat. Add onion and ham and sauté for a few minutes until ham becomes aromatic. Add spinach and rocket. Stir and cook until lightly wilted. Add garlic and spices. Cook for 2 minutes more until most water has evaporated.
To assemble plate to serve:
Place about 4 ounces of the spinach mixture in center of plate. Lean a beautifully grilled pork chop against it. Top the pork chop with a few ounces of the world wide ratatouille and sprinkle that with a bit of feta and parm.
Amazing stuffing starters to get you rolling on making some awesome dishes! Brought to you by our very own Chef Brian.
Super Supreme Savory Stuffing Starter and the XXXXX All-Stars!
XXXXX All-Stars!
Shredded Parmesan 4 oz
Crabmeat 8 oz
Fantastic in stuffed mushrooms, baked stuffed haddock, lobster and shrimp
Crumbled Feta 4 oz
Chopped Spinach 8 oz
Try this in stuffed mushrooms or with a nice white fish
Shredded Cheddar 4 oz
Hot Italian Sausage 8 oz
Best for a robust stuffed mushroom
Shredded Gruyere Cheese 4 oz
Chopped Spinach 8 oz
Delicious with fish and topped with a mornay sauce
Super Supreme Savory Stuffing Starter
Onion 4 oz
Celery 4 oz
Butter 8 oz
Ritz Crackers 1 lb
Mayonnaise 4 oz
Chopped Parsley 2 tbsp.
Dice onion and celery fine. Put in pan with butter, simmer over low heat until the butter is melted and the onions & celery are translucent.
Crush the ritz crackers in a bowl. Add onion/celery/butter mixture, mayo and parsley. Mix well. Add an XXXXX All-Stars and fold in. Refrigerate 20 minutes until butter sets up and binds the ingredients.
Some delicious ideas to keep you warm going into fall! Brought to you by our very own Chef Brian.
Moroccan Vegetable Stew
Time: 45 minutes
Yield: 8 8 oz servings
Extra Virgin Olive Oil 2 oz
Diced Onion 4 oz
Diced Sweet Potato 8 oz
Diced Red Skin Potato 8 oz
Diced Carrot 8 oz
Diced Butternut Squash 8 oz
Chopped Tomatoes w/juice 8 oz
Garbanzo Beans 15 oz can
Vegetable Stock 32 oz
Ground Cumin 2 1/2 tbsp
Ground Cinnamon 2 1/2 tsp
Salt 3 tsp
Red Pepper Flakes 1 tsp
Chopped Cilantro 5 tbsp
Heat oil in pan. Add onion and sauté until translucent. Add garbanzo beans, sweet potato, red skin potato, squash and carrots. Stir well. Add spices. Stir well for 2 minutes. Add tomatoes. Stir. Add vegetable stock and simmer for 15-20 minutes. Stir in cilantro, adjust spices.
Curried Cream of Butternut Squash Soup
Time: 30 minutes
Yield: 8 8 oz servings
Vegetable Oil 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Butternut Squash 32 oz
Curry Powder 2 Tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Chicken Stock 32 oz
Heavy Cream 8 oz
Honey 2 oz
Roughly chop the onion, celery and carrot. Roughly chop the butternut squash. Heat oil in sauce pan and sauté onion, celery and carrot until onion is translucent. Add butternut squash and sauté 2 minutes. Add curry powder and continue to sauté for 2 minutes, stirring constantly.
Add stock and bring to a boil. Add salt, white and cayenne pepper and reduce heat to a simmer until the squash is very soft. Remove from heat and puree the mix using a hand wand until very smooth. Return to heat and add heavy cream and honey. Adjust seasoning. Enjoy.
You can use vegetable stock in place of chicken stock to make it a vegetarian soup. Switch the cream for soy milk and the honey for brown sugar to make it vegan.
Butternut Squash and Sage Risotto
Time: 30 minutes
Yield: 6 8 oz servings
Extra Virgin Olive Oil 4 oz
Diced Onion 8 oz
Minced Garlic 1 oz
Arborio Rice 20 oz
White Wine 6 oz
Chicken Stock 32 oz
Butternut Squash Diced 10 oz
Salt TT
White Pepper TT
Dried Sage 1 Tbsp
Toss the butternut squash with 2 oz of oil and the salt and white pepper. Roast in a 350 degree oven for 20 minutes or until just tender to the bite.
Heat oil in heavy bottomed pan over med-high heat. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add rice and sauté until all the grains are coated with oil. Add white whine and stir until absorbed. Add the heated chicken stock one cup at a time, stirring until each is absorbed before adding next. Once all stock has been absorbed add sage and squash. Stir well. Remove from heat and adjust seasoning if needed.
Roasted Fall Vegetable Hash
Time: 30 minutes
Yield: 5 6 oz servings
Extra Virgin Olive Oil 4 oz
Diced Sweet Potato 8 oz
Diced Red Skin Potato 8 oz
Diced Carrot 8 oz
Diced Butternut Squash 8 oz
Diced Onion 4 oz
Salt 3 tsp
Black Pepper 3 tsp
Red Pepper Flakes 1 tsp
Fresh Rosemary 2 tbsp
Toss sweet potato, red skin potato, carrot, squash and 1/2 of the oil, salt, black and red pepper. Roast in a 400 degree oven until tender. Heat remaining oil in a heavy bottomed skillet. Add onions and sauté for 3 minutes. Add diced vegetables and rosemary. Toss until mixed and heated. Adjust seasoning if needed.
MMMM! Some delicious crust ideas to go with your cooked meats, courtesy of our very own Chef Brian!!
Toasted Walnut Crust
Prep Time: 30 Minutes
Butter 1/2 oz
Vegetable oil 1.00 oz
Ground Walnuts 5.00 oz
Panko Bread Crumbs Ľ cup
Thyme ˝ tbsp
Parsley ˝ tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Heat oil and butter in saute pan. When butter has melted add walnuts and toss to coat. Cook over medium heat until lightly browned and aromatic. Add salt, toss and cool. Mix nuts, panko and the rest of the seasoning.
Great with Salmon, Chicken
(Toasted Walnut Crusted Chicken)
(Toasted Walnut Crusted Chicken)
Macadamia Nut Crust Prep Time: 30 Minutes Ground Macadamia Nuts 5.00 oz Panko Bread Crumbs Ľ cup Parsley ˝ tbsp Salt TT White Pepper TT Cayenne Pepper TT Mix all ingredients Great with Mahi Mahi, Salmon, Tuna, Chicken (Macadamia Nut Crusted Mahi Mahi) Toasted Almond Crust, Prep Time:&, nbsp; 30 Minutes Sliced Almonds 4.00 oz Panko Bread Crumbs Ľ cup Tarragon 1 tsp Salt TT White Pepper TT Cayenne Pepper TT Mix all ingredients. Great with Chicken (Toasted Almond Crusted Chicken) Black & White Sesame Seed Crust Prep Time: , 30 Minutes Black Sesame Seeds Ľ cup White Sesame Seeds Ľ cup Panko Bread Crumbs Ľ cup Parsley ˝ tbsp Salt TT White Pepper TT Cayenne Pepper TT Mix well Great with Mahi Mahi, Salmon , Tuna, Chicken (Black & White Sesame Crusted Salmon)
Macadamia Nut Crust
Prep Time: 30 Minutes
Ground Macadamia Nuts 5.00 oz
Panko Bread Crumbs Ľ cup
Parsley ˝ tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Mix all ingredients
Great with Mahi Mahi, Salmon, Tuna, Chicken
(Macadamia Nut Crusted Mahi Mahi)
Toasted Almond Crust,
Prep Time:&, nbsp; 30 Minutes
Sliced Almonds 4.00 oz
Panko Bread Crumbs Ľ cup
Tarragon 1 tsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Mix all ingredients.
Great with Chicken
(Toasted Almond Crusted Chicken)
Black & White Sesame Seed Crust
Prep Time: , 30 Minutes
Black Sesame Seeds Ľ cup
White Sesame Seeds Ľ cup
Panko Bread Crumbs Ľ cup
Parsley ˝ tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Mix well
Great with Mahi Mahi, Salmon , Tuna, Chicken
(Black & White Sesame Crusted Salmon)


text:
Coolest Plane on Earth: How the LC-130 Flies to Greenland and Antarctica
We tag along for an Arctic takeoff.
The Air National Guard's LC-130 planes carry heavy loads to the south pole and other National Science Foundation bases in Antarctica, plus the high, cold summit of the Greenland ice cap. PM got to tag along on a visit to the Arctic.
JATO Takeoff
Todd Valentic/Center for GeoSpace Studies at SRI International


text:
No immigration reform? Mass protests could wait. Immigrants missing from reform debate. Swallow seeks patience.
Happy Monday. Democrats have long argued that Republicans need to pass comprehensive immigration reform because of the growing population of Latino voters, but Sen. Chuck Schumer is taking it one further. The New York Democrat says that there will be mass protests if the House doesn't pass legislation that allows for a path to citizenship. [TheHill]
Topping the news: Discussion of the immigration reform bill has focused almost solely on border security and logistical issues, leaving the most important piece of the puzzle - the immigrants - on the sidelines. [Trib]
-> Addressing the state Republican Party, AG John Swallow insisted that the truth will out, asking them to remain patient for a few more months as he proves his innocence. [Trib] [DNews] [UtahPolicy]
-> Bob Bernick notes the GOP's My Vote Counts is meant to confuse the public with the other initiative of Count My Vote, and party elders want it that way. [UtahPolicy]
Today's news: The LDS Church is shifting its missionary focus away from the traditional door-to-door method towards an online approach. [Trib] [DNews]
-> The Payments in Lieu of Taxes program could be one of the many government subsidies cut as budgets from Washington shrink. [Trib]
Tweet of the day: From @MoRocca: "Edward Snowden: from Hong Kong to Moscow to Cuba to Ecuador. If that weasel gets to keep all the miles then I'll really be pissed."
Happy belated birthday: To the better half of Matt Canham, Leah Bryner, and to the Utah Association fo Realtors' Taylor Oldroyd.
Opinion Section: Paul Rolly suggests House Speaker Becky Lockhart's recent public appearances is a sign she may be running for governor in 2016. [Trib]
-> Rolly also says the GOP could do with an image-change when it comes to anti-abortion advocacy. [Trib]
-> A winner of the Utah Gandhi Alliance for Peace calls for immigration reform to address human rights abuses at borders. [Trib]
-> A Native American LDS Church member discusses the government surveillance program and its possible detrimental effects on freedom of speech. [Trib]
-> A Utah scoutmaster argues that advocating for more inclusivity within the organization is really advocating for the organization itself. [Trib]
-> Frank Pignanelli and LaVarr Webb discuss the role of the media in the investigation into AG John Swallow. [DNews]
-> The Utah State Democratic Party's executive director gives his take on why voters don't feel compelled to turn out at the polls. [Trib]
-> The president of Utah Physicians for a Healthy Environment calls out Rep. Chris Stewart and the Utah Department of Environmental Quality Director Amanda Smith for siding with polluters on the issue of EPA's proposed new ozone standards. [Trib]
-> Pat Bagley's guest cartoonist Steve Kelley gives his take on the recent scandals plaguing the Obama administration. [Trib]
-> Peg McEntee argues the case for administrative subpoenas to speed up the process of tracking down producers of child pornography. [Trib]
-> Former Sen. Bob Bennett praises Rep. Rob Bishop for his plan to support "grand bargain" wilderness legislation. [DNews]
Weekend in Review: Key players in the immigration reform debate are the Dreamers, kids brought to the country illegally. These young immigrants have managed to sway top Republicans, who see their cause as a way to win over the Latino vote. [Trib]
-> Two of Sen. Orrin Hatch's proposed amendments to the immigration reform bill have been included in a "border-surge amendment" that would double the number of border patrol agents and require 700 miles of border fence and expanded drone surveillance on the U.S.-Mexico border. [Trib]
-> Sen. Mike Lee predicts that an immigration reform bill, which he has vehemently opposed, will pass, convincing him to shift his focus to ensure border security legislation is implemented before immigrants can receive legal status. [Trib]
-> The tussle continues over whose name will end up on the new federal district courthouse in SLC. Will it be the first Utahn to serve on the U.S. Supreme Court, George Sutherland, or Sen. Orrin Hatch? [Trib]
-> Utah Democrats voted in favor of retaining the state's current caucus/convention system because they fear that a costly switch to an open primary would scare off potential common-folk candidates. [Trib] [DNews] [UtahPolicy] [Herald]
-> Meanwhile, Utah Republicans signal their intentions to strengthen and preserve the caucus/convention system. [Trib]
-> Officials from across the U.S. who are experienced in impeachment proceedings warn Utah lawmakers that the road ahead in the investigation of Swallow will not be a smooth one. [Trib]
-> Swallow claims that some of the receipts put forward by Marc Jenson, allegedly proving the Swallow signed for charges at the Pelican Hill Resort in 2009, are forged. [Fox13]
-> The Salt Lake County Council is discussing whether the person appointed to the post of deputy mayor should be subject to Council approval to prevent corruption. [Trib]
Nationally: NSA leaker Edward Snowden has fled from Hong Kong to a hideout in Moscow, Russia. He has filed a request to the Ecuadorian government for asylum. [NYTimes] [WaPost] [Politico]
-> Snowden has drawn sharp criticism from the media and politicians for appearing to seek refuge in countries known for their oppressive regimes. [Politico]
-> This week, the Supreme Court will make decisions affecting marriage, education and voting, all of which challenge the differing notions of equality. [NYTimes]
-> President Barack Obama will announce plans to combat climate change in a speech on Tuesday, including imposing greenhouse gas emissions limits on existing power stations, increasing appliance efficiency standards and promoting development of renewable energy sources. [WaPost]
Where are they?
SLC Mayor Ralph Becker attends the U.S. Conference of Mayors summer meeting in Las Vegas.
WVC Mayor Mike Winder interviews candidates for the police chief spot.
President Barack Obama meets with CEOs, business owners and entrepreneurs to discuss the importance of immigration reform.
Got a tip? A birthday, wedding or anniversary to announce? Email us at firstname.lastname@example.com. If you haven't already, sign up for our weekday email and get this sent directly to your inbox. [Trib]
Thomas Burr and Isobel MarkhamTwitter.com/thomaswburr and Twitter.com/i_markham


text:
Puli sadham/Tamarind rice/Puliyodharai is loved by all. Its one of the best lunch box recipes.Ideal for travel too..With papad or vathal as side dish, it tastes divine!!
I would say my MIL makes the best puliodharai which i've tasted so far. Its taste would be equivalent to temple puliogare.(Kovil puliodharai). We are a big fan of her tamarind rice.Yesterday we made this for our trip to tirupathi. It was very flavorful and tasty.Though there are many varieties of pulikachal recipes in this blogosphere ,I wanted to share my version..I've tried to give the step by step pictures for beginners & bachelors.Thanks a to ton to my MIL for teaching me this wonderful keeper recipe..Please have a look at the "points to remember " section before proceeding ..
How to mix
- Pressure cook the rice in the ratio of 1:2 if u use basmati rice,We always use steamed rice , so i add 2.5-3 cups of water. Add a tsp of oil in the rice before cooking to get the rice separate.
- Take the cooked plain rice in a wide plate or bowl and add sesame oil.Allow it to cool a little.
- Add the puliogare paste little by little and mix well using a fork like ladle.
- Enjoy with papad !!