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Senior Pet Care
Thanks to the advancements in veterinary medicine, pets are living longer than ever. However with this increased lifespan comes an increase in the variety of conditions and diseases that they are susceptible to including osteoarthritis, kidney disease, heart disease, liver disease, cancer and diabetes. And because pets age faster than we do, health problems can progress much more rapidly. We pay special attention to your senior pet's comfort level and address any concerns about pain.
According to the American Animal Hospital Association, scheduling regular veterinary examinations is one of the most important steps pet owners can take to keep their pets healthy. AAHA recommends that healthy senior dogs and cats (age 7+) visit the veterinarian every six months for a complete exam and laboratory testing.
Your senior pet's wellness exam should include the following:
- Health Consultation
- Physical Examination
- Pain assessment
- Oral Exam
- Nutritional Counseling
- Diagnostic Tests
- Intestinal Parasite Test
- Overall Wellness Recommendation
- Vaccinations (if necessary)
- Blood Work
A visit to your veterinarian is imperative if you notice any of the following:
- Changes in mobility: difficulty getting up from a down position, trouble with stairs, limping, decrease in ability to jump on furniture or jump into the car, decrease in play activity
- Unexplained weight loss
- Excessive drinking and/or urination
- Loss of appetite or lethargy
- Behavior changes
- Diarrhea or vomiting
- Skin lumps, bumps or irritation
- Bad breath, plaque on teeth or bleeding gums
- Ear odors, redness, scratching or head shaking
- Unexplained weight gain


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RJW76 wrote:Is it true that as far as pricing goes, it's best to wait until Jan/Feb? Someone told me this because the new stuff comes out in Mar/Apr so there's a lot of closeouts.
yes, IF, and I really mean IF, you can find what you're looking for and/or aren't opposed to buying a floor model. by Valentines Day last year it looked like we were running a going out of business sale (Super Bowl being in Pittsburgh didn't help).
they quit making them right around Christmas, and then announce the new models at the beginning on January at the Consumer Electronics Show. The new models trickle into stores from late February thru June, with the highest end ones typically becoming available in the late summer.
which also makes February-May some of the worst times to buy, since they don't get discounted much around then. In my opinion the two best sales in terms of prices and other promotions (free gift cards, interest free, % savings on charge card) were the week leading up to Fathers Day and Labor Day week.

subset: commoncrawl


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Truffles are one of my favorite holiday desserts to make, since they're so simple and always an attractive two-bite treat for party guests craving something sweet yet small.
Here's a tasty and different spin on truffles that you may have never seen before – s'mores! A mixture of butter, heavy cream and milk chocolate swirl together to create a velvety chocolate center for the truffle, and once hardened they easily roll into shape. While shaping the truffles, simply pop a mini marshmallow in the middle, then roll the truffles in crushed graham crackers. Voila! This classic campfire treat has been given a mouthwateringly easy, elegant makeover in no time.
As a sinful little sweet for dinner guests, a fancy nibble to bring to a holiday party, or just to keep for yourself, I know you will enjoy these s'mores truffles just as much as I have!
Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!
S'mores Truffles
Yield: Makes approximately 24 truffles
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups (12 oz.) milk chocolate chips
24 mini marshmallows
1 cup finely crushed graham crackers
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.
Roll chocolate into 24 balls, stuffing a mini marshmallow into the center of each.*
Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.
* Tip: I found the easiest way to do this was to roll the chocolate into balls with cold, damp hands, then make a small dent in the ball with your thumb and place the marshmallow inside. Then, fold the ball of chocolate over the marshmallow and continue to roll in your hands until smooth across.
Adapted from Sugar Plum Blog


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Monday, December 10
Italian Pizzelle Cookies
Wondering what she did with all those boxes? She used them store her pizzelle cookies. She needed a lot of boxes because she made a lot of pizzelles -- for birthdays, anniversaries, and holidays. It's not just my grandmother, all Italians enjoy them for celebrations.
Pizzelles are round Italian waffle-like cookies made from flour, sugar, eggs, and butter and are typically flavored with anise or vanilla. The name pizzelle comes from the Italian pizze, meaning "flat" or "round."
Believed to be the oldest cookie in Italy, pizzelle have an unusual past. According to legend, in 700 BCE, snakes had infested Abruzzo, in south central Italy, and after they were banished, the townspeople celebrated by eating pizzelle. To this day, they are eaten to celebrate the Festival of the Snakes, now known as the Feast Day of San Domenico.
Pizzelles were originally baked over open fire using irons that were embossed with a family or village crest. Today they are made using a pizzelle iron, which is similar to a waffle iron, but has an attractive floral pattern rather than a grid.
I can still picture my grandmother standing at her kitchen counter making pizzelle. She would pour the thick batter onto the iron, close the long-handled cover, and wait for the sizzling sound of the batter baking. When she lifted the cover, there would be two perfect flower-embossed pizzelle. It would takes hours to make them, and the aroma of anise would perfume her tiny apartment.
Nan is 99 years old and in a nursing home now. Thanks to her son-in-law, my dad, her tradition is alive and well. He recently made a batch and FedExed them to us. Just smelling the anise brought me right back to Nan's little kitchen. She would be thrilled to know that her pizzelle are on my blog for so many people to appreciate; they were her pride and glory.
I'm submitting this, on my Dad's behalf, to Eat Christmas Cookies. Click here to see all of the festive entries, including my mom's Molasses Cookies (the second entry).
You have 14 more days to submit your cookies and become eligible to win Sherry Yard's delicious new cookbook. Click here for details.
Note: Most pizzelle recipes call for anise extract, but Dad uses actual anise seed, which is more flavorful. Remember, you need a pizzelle iron to make these cookies, so click here if you'd like to buy one.
Please see this post for a step-by-step visual guide on how to make pizzelle cookies.
This recipe makes a thicker, firmer pizzelle--my family's favorite.
Makes 60 pizzelles.
Print recipe only here.
6 eggs
2 cups sugar
1/2 pound butter (2 sticks), melted
2 tsp vanilla extract
1 tsp anise seeds
4 Tbsp baking powder
7 cups all-purpose flour
Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.
Beat eggs and sugar. Add cooled melted butter, vanilla extract, and anise seeds. Sift flour and baking powder in a bowl and add to the egg mixture. Batter will have a dough-like consistency. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.
Dust with confectioner's before serving, if desired.
Pizzelle will last for a couple of weeks if stored in an air-tight container and kept in a cool area.
If you prefer a thinner pizzelle, then follow these instructions:
6 eggs
1 1/2 cups sugar
1/2 pound (1 cup) butter, melted
1 tsp anise seeds or extract
2 tsp vanilla extract
1 Tbsp plus 1 tsp baking powder
3 1/2 cups all-purpose flour
Follow baking instructions from above.
Other flavor options include:
1. Omit vanilla and anise extract and add 2 tsp rum and 2 tsp grated orange peel.
2. Omit vanilla and anise extract and add 1 Tbsp almond extract and 1 cup finely chopped almonds.
If you like Italian pizzelle, then you'll love:
My mom's simple and scrumptious recipe for Italian Pignoli Cookies.
My mother-in-law's fabulous Italian Almond Biscotti dipped in chocolate.
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51 comments:
- MyKitchenInHalfCups said...
Oh Susan I've read about these for years and always wanted to make them. I only wish I could try one of yours today!
How lucky you are to have your Dad baking Nan's Pizzelles!
- December 10, 2007 at 6:09 AM
- Peter M said...
Susan, I've enjoyed the anise flavoured Pizzele. These are great with a Greek coffee or espresso.
- December 10, 2007 at 6:10 AM
- Suzana said...
Just stunning, those pizzelles! and I'll bet the smell while you bake them is amazing too. What a beautiful Christmas gift!
- December 10, 2007 at 6:11 AM
- T.W. Barritt at Culinary Types said...
Bravo to your Dad for continuing the family tradition! These are gorgeous! Is it easy to purchase a pizelle iron?
- December 10, 2007 at 7:45 AM
- linda said...
That's so nice that your dad bakes pizelle! I love the design of the pizelle iron.
- December 10, 2007 at 8:50 AM
- Wicked Good Dinner said...
Aren't these the best - yummy and full of memories :-)
My Nona passed away over the summer and this will be our first holiday without her pizelles. My daughter and I will be making them ourselves this year and can't wait to dive in!
- December 10, 2007 at 9:22 AM
- Finla said...
Isn't it wonderful to have something your nan used to make and now that your dad continues the tradition, maybe u will too continue with the tradition.
I make waffels but the belgian ones.
I had mailed you with my post for the event, hope you got it
- December 10, 2007 at 12:03 PM
- Dana said...
I've always wanted to bake pizzelle, but I don't have an iron -- and am hesitant to add yet other gadget to my ever-growing collection! But they are sooooo good, and this recipe looks particularly delicious (I love the anise seed suggestion...).
- December 10, 2007 at 12:16 PM
- Susan from Food Blogga said...
Tanna-And I wish I could share one with you!
Peter- Mmmm... with Greek coffee, huh? That's sounds great.
Suzana-Many thanks! They are pretty.
T.W.-I second your bravo! For the iron, just click on the link in the post to buy one online.
Linda-I know, he never forgets us.
Wicked Good Dinner-I'm sorry to hear about your Nona. I'm sure she'd be thrilled to know you are continuing her tradition. It warms my heart to hear it.
Happy Cook-Mmmm...Belgian waffles. That's another tradition I should start! I got it this morning, and it's already posted! Thanks!
Dana-I know what you mean about more kitchen gadgets. This one is worth it though!
- December 10, 2007 at 4:46 PM
- Lydia (The Perfect Pantry) said...
I've always wanted to buy a pizzelle iron and try to make these. We never had them when I was growing up (because I never had an Italian grandma), but I've come to love them as an adult. The anise flavor is so subtle, and so delicious.
- December 10, 2007 at 6:25 PM
- bee said...
these have to be some of the most gorgeous cookies ever made. real eye-candy.
- December 10, 2007 at 6:59 PM
look at your perfect pizzelles! goggle, wink!
i want a press now so bad like tomorrow. you have me simultaneously posting this and googling the irons. what have you done!!! yums
- December 10, 2007 at 7:09 PM
- Vicki said...
My mother recently gave me my grandmother's pizzelle iron - I've yet to use it - must try this Christmas!
- December 10, 2007 at 9:33 PM
- Michelle | Bleeding Espresso said...
Pizzelles were always a must around my house at Christmas; my mom just made many, many batches. Last year, she sent me a tin of them (from America to Italy, ironically) and since it was a round container that was just about the same size as the pizzelles, most of them even made the trip intact. No matter of course, because YUM in crumbs ;)
My grandmother always used anise seed too :)
- December 10, 2007 at 10:56 PM
- Scribbit said...
Maybe I'm a heathen but these sound like they'd be good with Nutella spread on top. I love that stuff.
- December 10, 2007 at 11:04 PM
- Julie said...
I was so happy to see these on your blog! I was just talking to my husband about these cookies and he'd never heard of them. My polish grandmother made them, though I have no idea how this Italian cookie became one of her traditions. The flavor reminds me of childhood, for sure. One of these days when I have more space, I might get a pizzelle iron.
- December 11, 2007 at 9:06 AM
- KonkaniBlogger said...
Wow, these are some amazing cookies i've never even seen before..Just wonderful.
- December 11, 2007 at 11:11 AM
susan, i love pizzelle too. i've made chocolate with sesame seeds pizzelle which are not traditional italian, but delicious as well. you did very nice making the pizzelle!
- December 11, 2007 at 4:31 PM
- Kristen - Dine & Dish said...
My grandmother used to ask for paper towels and toilet paper for gifts! :)
These cookies look wonderful. I saw some on another blog today and was intrigued. They are so beautiful!
- December 11, 2007 at 9:02 PM
- Gattina Cheung said...
Honor to your grandma! The labor of love! Pizzelle is one of my favorites. Susan, I am going to make your mom's pignoli cookies, will make many extra so that I can give out some to my husband's buddy (an Italiano working in Barcelona), since he is home-sick... but afraid your family recipe shall make his home-sickness worse :) :)
Your idea of cookie map is just wonderful! You have put a lot of time and effort, I'm sure we all highly appreciate, and enjoy it a ton!
- December 12, 2007 at 5:46 AM
- Cris said...
Love the story behind the pizzelles! What a sweet tradition that you now pass on to us! The iron gives such a beautiful shape to these cookies!
- December 12, 2007 at 11:33 AM
- Susan from Food Blogga said...
Lydia-The flavor is subtle, which is why I usually can't stop at two. Or three.
Bee-Oh, many thanks!
Aria-Sorry! ;)
Vicki- Ooh, try it! And let me know how they turn out! Or better yet, call me, and I'll come over to help! ;)
Sognatrice-That is ironic! And as for the crumbs--I wouldn't toss a single one.
Scribbit-Nutella could only make them better.
Julie-I know what you mean about the lack of space. Let me know if you ever find out how your Polish grandmother started baking pizzelle.
Maya-I'm so glad you know about pizzelle now!
Eliza-That sounds like an unusual and tasty variation. I'd like to those as well.
Kristen-These cookies are much better than tissue. ;)
Gattina-It warms my heart (and my mom's) to know your hubby's buddy will be enjoying her cookies. It's really been fun, and my effort is all the more worthwhile when I receive dear comments like yours. :)
- December 12, 2007 at 11:41 AM
- Susan @ SGCC said...
Susan, You and I have more in common than our names. I am also Italian, born in NYC. My Dad was from the Frosinone area. I still have a lot of family there. I also have many relatives, including my sister-in-law from Rhode Island. I've been enjoying your posts. It reminds me a lot of my own experiences growing up.
Pizzelles are my favorites. My Mom has 2 irons because we go through them as fast as she can make them! Unfortunaltely, they don't hold up too well here in Florida. Too much humidity. I have the same problem with cannoli shells.
- December 12, 2007 at 1:04 PM
Great minds....(I just did a post on pizzelles also!)
We always have them at Christmas. A wonderful tradition. Happy Holidays, Susan!
- December 12, 2007 at 2:18 PM
- Unknown said...
ooohh this is similar to those Indonesian cookies, and they are made in an iron pan. these cookies look so light. can't be that hurt to eat more than two, can it?
- December 12, 2007 at 10:08 PM
- Susan said...
If these cookies could sing, we'd hear the sweetest rendition of "I Feel Pretty" from West Side Story.
- December 13, 2007 at 6:50 AM
- Chris said...
Pizzelles are one of my favorites! I have never made them myself, but man - I would love to one day! Nothin' like a grandmother's touch though...:)
- December 13, 2007 at 3:29 PM
- Terry at Blue Kitchen said...
Susan--I'm sure these cookies are delicious, but I'm chiming in to praise the photography. Breathtakingly beautiful. Seriously.
- December 14, 2007 at 12:52 PM
- Susan from Food Blogga said...
SGCC-You should email me about your sister-in-law. You know the way everyone in RI knows everyone else!
Two irons--why hadn't I thought of that? I've got to get my dad another iron!
Maryann-I'm coming to check it out!
Arfi-I hope not because I always eat more than two.
Susan-What a sweet comment.
Chris-I know what you mean!
Terry-Many thanks.
- December 14, 2007 at 4:44 PM
What a beautiful, simple cookie with an exciting history. I'm always amazed at how much time and love were spent in the kitchen in previous generations. I love that. (My cookies will come in soon...somehow I'm always at the last minute, if not completely late!)
- December 14, 2007 at 9:45 PM
- Sagari said...
i saw this recipe on foodnetwork but i dont remmember the exact measurements pizzele looks beautifulllll and deleciousssss thanks for sharing lovely recipe and my love to your grandma
- December 15, 2007 at 7:35 AM
- Nic said...
These cookies are so beautiful!
I have never made pizzelles before and have not seen a pizzelle iron here in the UK. Thanks so much for this post!
PS Good luck with the awards, I voted for you!
- December 18, 2007 at 8:23 AM
- Unknown said...
As I wend my way through my second Pizzelleless Christmas in the UK (transplanted from US-Italian family), I am still shocked that I can't find an electric 240volt pizzelle iron -- please, anybody with knowledge of one, let us know! Life shouldn't be so cruel, and I'd love to be able to share them with my friends here! Er, that is, after I've made and eaten about 100 dozen of them myself...tfears@excite-com
- December 21, 2007 at 2:56 AM
- Susan from Food Blogga said...
Ronell-Thank you for a lovely comment.
Sagari-You're so welcome!
Nic-Thank you for your kind words and your vote.
fungosquiggly-Oh, I hadn't thought of that. I'll let you know if I find anything out.
- December 24, 2007 at 4:43 PM
My gramma also used to make pizzelle cookies from scratch around Christmas-time. She used a special pizzelle press (like a waffle iron) to make them. While the pizzelles were still warm after coming from the press, she would roll them and make cannolis out of them! I remember her cookies so well, and I even posted an entry in my cookie blog (oatmealcookie.typepad.com) about her old recipes and cookbooks.
- May 9, 2008 at 6:00 PM
- This comment has been removed by a blog administrator.
- March 20, 2009 at 4:45 AM
- This comment has been removed by a blog administrator.
- March 31, 2009 at 12:54 AM
i have a Marcato , AMPIA Biscuit cookie press maker made in italy. i have lost the recipe booklet that was inclosed!! i am sick about this. we had moved and i must have misplaced the recipe
booklet or whatever. can you help me with this? funny how one enjoyed these delightfully pretty cookies. memories of my boys looking forward to eating these delitefully light and tasty biscuit cookies. thanks Linda
- December 13, 2009 at 5:27 AM
Perhaps someone can help me with a pizzelle-related question. I've been searching the web and can't find anything! My family is Italian and my grandmother has always made pizzelles (there are several dozen at the table now, waiting to be eaten on Christmas!). The odd thing is that my entire family has always called them (phonetic pronounciation) CHEL-DOOR-NEEZ. I have no idea when this word came from or if it's even another word for pizzelles, but my grandmother said that she learned of them growing up in Italy. Also, how would you even spell this word? Cheldorne? Cheldornie? They all look wrong! Can anyone shed some light on a life-long conundrum? Many thanks!!
- December 22, 2009 at 7:17 PM
- Vicki said...
Danielle - It sounds like a dialectical pronunciation of cialde, which means waffles.
- December 22, 2009 at 7:36 PM
Hi. I just found your blog and I enjoy reading what you post! I have a question for you regarding italian cookies. My family is Italian ( Sicilian to be exact) an this past thanksgiving my Grandfather was remembering cookies his mom used to make. He said they were very simple to make, included olive oil and were on the crispy side... do you have any idea what he could be remembering or know where I could look? These cookies were either lemon or almond flavor and not biscotti...
I would appreciate any help! I'm trying to make them for his upcoming 87th birthday! Thanks!
- April 11, 2010 at 1:58 AM
- Susan from Food Blogga said...
anonymous-We make Italian pepper biscuits (which I have posted on this blog -- check under "cookies"), but they don't include lemon or almond. We also make wine biscuits with olive oil, but they include only fennel seed. I'm not sure exactly what he is thinking of. I hope he has a wonderful birthday!
- April 11, 2010 at 7:00 PM
I'm living in Ireland and have longed for a pizzelle iron/maker for the last 15 years to make these like my Nana used to. This week Lidl (in Ireland) have an electric waffle cone maker which I hope will do the trick and I just checked to see if there was anywhere in the UK that sells the pretty designed ones like my Nana used to use (they were like lace and flower designs from memory.) ...And I happened upon this website- it's a very plain square iron that you use on top of the cooker- but it may be of use to those of you living far from your Italian family.
- June 6, 2010 at 3:21 PM
- Caroline48 said...
I too would love a pizzelle iron if anyone knows of where they stock them in the Uk i would be so greateful. I bought this krumkake iron from ebay last week but have not yet received it, here is the link http://cgi.ebay.co.uk/Waffle-press-maker-eiser-cake-krumkake-BBQ-/110544124897?cmd=ViewItem&pt=UK_Kitchen_Accessories&hash=item19bcf17be1#ht_3157wt_1137
- June 14, 2010 at 2:03 PM
- Caroline48 said...
i also purchased this cone maker from amazon which was so easy to use and make delicious wafer cones, im going to try a pizzelle recipe to see how it turns out. I love this for the cone shaper included
- June 14, 2010 at 3:53 PM
- Tony's Stuff said...
Oh my ... Pizzelles!!! This are total YUM! My grandmother made this and I still remember them very well. Fresh off the iron press . Man! Good Good stuff! I have been on the hunt for the old fashion Pizzelle press she used to have. Made on at a time and had a beautiful flower pattern on it.
I have a special Italian recipes website I made of my Italian grandmother's recipe. I have a My Italian Grandmother page you might enjoy here:
My Italian Grandmother
- August 23, 2010 at 1:54 PM
Like you all my great grandmother use to make these. So I decided this year to try. Well I made my first batch and they taste just like I remember. there is one problem they do not look pretty at all. Cant seem to fill the whole cookie mold or it over pours and extra is hanging. What I am wondering what are the tricks? I will keep trying. I love these cookies. HELP. Thanks
- December 19, 2010 at 2:00 PM
- Susan from Food Blogga said...
MAC-Sorry I couldn't respond sooner. I'm doing book signings and traveling. Well, from your comments, it sounds like two diff. problems. Re: not filling the molds, is the batter too thick, and you mean you can't spread it to fill the form? As for overflowing, that's b/c the batter is too thin and needs flour to thicken it. Good luck!
- December 20, 2010 at 4:05 PM
- Melissa Kowalski said...
I can't wait to try this recipe. I just found a Pizzelle iron at a thrift store - I've been wanting one for YEARS! It sounds delicious. Thank you!
- December 26, 2010 at 8:28 AM
Buona sera!!!
I have an old italian recipe for Brigadini (tuscan) which uses olive oil instead of butter...(stemming from the oldest versions of this recipe)...could I use it instead of butter in your recipe??..Thank you so much for any enlightenment!!
- December 20, 2011 at 7:57 AM
- Susan from Food Blogga said...
donna- I can't say for sure since I've never done so. My instinct is to say that they'd be too oily and soft.
- December 20, 2011 at 4:02 PM


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Tips for Selecting a Luxury Home Builder
Building a home is one of the biggest investment for most people. You want to be sure that you're getting things right as any rush decisions could mean added costs to you. Before you decide on colors, flooring, or even the rugs to choose, it's essential to find the right luxury home builder in Rabun County, GA.
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Open houses and open shows are a great way to find out which builders were involved in the showcased projects. Moreover, you may get an opportunity to ask the builder if you can view any unfurnished homes. When inspecting a home, look at the quality of paint and trim work, carpeting and cabinetry. Ask questions while at it and take notes if possible.
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Ask for Recommendations from Friends and Neighbors
Ask your friends and neighbors if they are satisfied with their home and if they would stick with their builder. Would they recommend a particular builder in terms of service delivery and communication? Having this information is helpful and would help you land on a qualified builder.
Your builder should gave a long-term written and insured third-party warranty. This assures you that in case of any problems or repairs, the issues will be resolved even if the builder is out of business.
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While you may have done all the research and gotten amazing recommendations, sometimes things do not feel right. If the builder has communication problems or he/she is hesitant to show a history of their work, this should be a red flag.
Finding the right luxury home builder in Rabun County, GA requires lots of research and communication. Be clear on your expectations and believe that the builder will meet your needs based on the budget set.


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(CNN) -- Finally, after days of listing on a disabled Carnival cruise ship without electricity and working toilets, thousands of passengers finished disembarking early Friday morning at the Port of Mobile.
The frustration that many felt was typified by Janie Esparza, one of the first passengers to get back on land.
"It was horrible. Horrible," Esparza told a scrum of reporters. "The bathroom facilities were horrible and we could not flush toilets. No electricity and our rooms were in total darkness. Honestly, think that this ship should have ever sailed out."
The Carnival Triumph, became a major media story, when it caught fire off the coast of Mexico. The blaze left the vessel listing to the side, drifting in Gulf of Mexico currents and the more than 4,200 passengers and crew on board in limbo. It took five days for the ship to dock at the Alabama Cruise Terminal, three days after it was due.
Family members cheered as the ship pulled in and in the crowd also was Carnival CEO Gerry Cahill. The CEO had his own message for the weary passengers: Sorry.
"We pride ourselves in providing our guests with a great vacation experience, and clearly we failed in this particular case," he said.
The beleaguered CEO went on the ship as passengers departed and delivered another apology.
But for some, like passenger Norma Reyes, it was too little too late.
"The hallways were toxic," said Reyes, who said she would never go on a Carnival cruise again. "Full of urine. It was horrible. If that ship caught on fire and they had not contained it where would we be? Floating in the ocean or dead."
Others were more forgiving.
"They did a good job of managing expectations," said Brett Klausman. "The information that trickled out was probably well thought out to kind of keep people safe and calm."
Despite the ordeal, many passengers had nothing but praise for the crew, saying they had
worked long shifts to make sure their guests were as comfortable as possible.
"No power, no toilets, nothing. Nothing. I mean, it was was disgusting, but the staff, they did such an amazing job," said Joseph Alvarez. "And I give them so much props because they were amazing through it all. I mean, they worked their tails off to accommodate everybody's needs."
U.S. Customs and Border Protection officials, Coast Guard members and a Carnival team boarded the ship before it arrived in port to help speed efforts to get passengers off as quickly as possible, he said.
Some families gathered at the Alabama Cruise Terminal, far from where the ship was originally supposed to dock in Galveston, Texas. Marissa Jenks said her family reported they had a hot meal Thursday morning and crew members were trying to clean up the ship as it neared port.
Boredom and stress
At some point during the ordeal urine and feces streamed in the halls and down walls after toilet facilities failed, soaking the mattress of a friend of his who was sleeping in a hallway, said Larry Poret.
Emergency power failures caused section doors to slam shut, panicking some passengers who had no idea what was happening.
"We definitely (were) not adequately informed," Poret said.
Poret said toilets on the ship worked on and off, but were too inconsistent to trust.
He said waste tipped out of some commodes and sloshed across floors as the ship listed to the side.
"It runs down the walls from one floor to the next. It's running out of somebody's bathroom out into the hallway all the way across," he said.
Long lines for food and frequent delays were constantly aggravating, he said.
"Here we are looking for hope that, hey it's 6 o'clock, it's going to get better," he said. "And 6 o'clock comes and goes and all of a sudden an announcement at 8, 'Hey, we're running behind schedule.' Well, no joke."
The incident aboard the ship scared Poret's daughter and a friend taking the cruise with her, Poret said.
"As soon as you get them calmed down, the electric goes out and doors start slamming shut," he said.
During less stressful times, passengers passed the hours playing cards, walking the deck and going to see what was happening on other areas of the ship, Poret said.
Passengers set up charging stations to help their fellow passengers juice up cell phones and other devices, he said.
The final trip home
Carnival promised an army of about 200 employees would take care of its passengers once they cleared customs.
Passengers boarded buses to Galveston, where the cruise originated, or Houston, or went to spend the night in a hotel in New Orleans.
Carnival said it had reserved about 100 motor coaches, more than 1,500 New Orleans
hotel rooms, multiple charter flights from New Orleans to Houston on Friday and transportation from Houston to the Port of Galveston so that guests may retrieve their cars if they drove to the port.
Carnival officials had initially planned to tow the ship to a Mexican port, but after Gulf currents pushed it farther north before tugboats could take control, and considering that 900 of the passengers do not have passports, the company decided
to take the Carnival Triumph to Mobile instead, where it can be repaired.
Compensation for travelers
The cruise line said it would give each passenger $500, a free flight home, a full refund for their trip and for most expenses on board, as well as a credit for another cruise.
The Coast Guard and the National Transportation Safety Board launched an investigation
into the cause of the engine room fire. Because the Carnival Triumph is a Bahamian-flagged vessel, the Bahamas Maritime Authority is the primary investigative agency.
Travelers have few options for compensation in these cases, other than what the cruise
line is already offering, according to travel expert Jason Clampet of Skift.com, a travel website.
"The passengers on the ship aren't going to have a great deal of recourse when they get home," he said. Travel "insurance really doesn't cover this sort of thing. Their trip wasn't interrupted and they aren't incurring extra expenses ... so they can't be compensated that way."
Still, there's no denying that the fire and resulting bad PR will hurt Carnival.
"It's a terrible sight, thinking of people trapped on a ship with limited food and filthy conditions, so I think people will think twice about taking a cruise," Clampet said.
Bad luck before
The fire is at least the second problem for the ship since late January, when it had an issue with its propulsion system, according to a notice posted on the website of Carnival senior cruise director John Heald.
It's also not the first fire to disable one of the cruise line's ships.
In 2010, the Carnival cruise ship Splendor lost power after an engine room fire, leaving it drifting off the Pacific coast of Mexico. The USS Ronald Reagan ferried 60,000 pounds of supplies for the ship's passengers and crew as the ship was towed to San Diego.
After this ill-fated cruise, the Carnival Triumph won't host vacationing passengers until at least mid-April. Carnival has canceled a dozen voyages scheduled between February 21 and April 13. That makes a total of 14 scratched trips. The cruise line already had
eliminated voyages slated for February 11 and February 16.
CNN's Sandra Endo, Rich Phillips, Tom Watkins, Chandler Friedman, Victor Blackwell, Tristan Smith, Joe Sutton, Mike Ahlers, Dave Alsup, Sandra Endo, Chuck Johnston, Esprit Smith, Greg Botelho, Katia Hetter and Marnie Hunter contributed to this report.
The-CNN-Wire/Atlanta/™ & © 2013 Cable News Network, Inc., a Time Warner Company. All rights reserved.


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Copying Container Elements From The C++ Library: It's Trickier Than It Looks
Last week, I pointed out that putting a new element in a vector might reallocate the vector. As a result of this behavior, we must generally assume that adding elements to a vector will invalidate every reference, pointer, or iterator that refers to a vector element.
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With this assumption in mind, let's assume that
t is a
Thing and that
v is a
vector<Thing>, and consider the function call
Obviously, this call appends a copy of
t to
v. What is the type of
push_back's parameter?
One's first thought is apt to be that the parameter should be a
Thing. However, in that case, calling
v.push_back(t) would always end up copying
t twice: first from
t to
push_back's parameter, and then from there into
v. To avoid this double copying,
push_back is actually defined to take a reference parameter. In other words, by definition a call to
push_back does not copy the argument directly; any copying must be done explicitly within the body of
Now consider this call:
We assume that
v already has at least one element; otherwise, the mere act of evaluating
v[0] is undefined. In this call,
push_back's parameter is a reference to
v[0]. Like any other reference to an element of
v, this reference will become invalid if
v is reallocated. This fact leads to a requirement on the implementation of
push_back must copy its parameter before it invalidates any references to elements of
However, in order to copy its parameter,
push_back must have some place to copy it. Unless the parameter is to be copied twice, that place must be the element of
v in which the copy will eventually live. But that element does not exist until
v is reallocated! So we seemingly have a requirement that
push_back copy its parameter after reallocating
v, even though we have already seen that it must copy it before reallocating
Fortunately, there is a way around the seeming contradiction between these requirements: Unlike user code, library routines such as
push_back can know about how vectors are implemented. For example, reallocating a vector probably has four phases:
- Allocate enough memory to hold the new elements of
- Move the old elements to the new memory.
- Destroy the old elements.
- Free the old memory.
Unlike user code,
push_back can copy its parameter to the appropriate place in the new memory between phases 1 and 2. At that point in the code, all of
v's elements are still in their original places, which means that any references to those elements are still valid. So long as
push_back's parameter has been copied to its destination before phase 2 begins, there is no risk of invalidating that parameter before copying its contents.
You should be able to see from even this simple example that it is harder for the C++ library to manipulate vectors than might appear on the surface. This difficulty is yet one more reason to use the library instead of trying to reimplement it.
In fact, this discussion has carefully concealed yet another complexity, which nevertheless peeked out in a single word in phase 2 above. Notice that I said that
push_back must move the old elements to the new memory, rather than copying them. This distinction is important, especially where runtime efficiency is concerned. We'll begin exploring the idea of moving data next week.


text:
Local events and meetings for the day.
Updates and cancellations please email information to: email@example.com
Regular Weekly and Monthly Meetings:
Caregiver Support: Second Wednesday of the month at 1:30 p.m. at Prairie Park Place in Clara City (education) and 2:30 p.m. caregiver coffee. For more information call 320-269-6491 or 1-877-450-6401 Ext. 1146 Care for the care receiver may be available during the program, please ask for details ahead of time. No cost.
TOPS: Wednesday mornings 8:15 a.m. at the Montevideo Community Center. (320) 269-5194 for info.
Gluten Intolerance Support Group - For individuals with an intolerance to gluten/wheat or diagnosed with celiac disease. Jan Bartell: (320) 297-1103 or (320) 598-3355 or Anna Landmark: (320) 226-4569.
Sexual Abuse Survivors Support Group: Meets weekly. For more information, call (320) 269-7397 or 888-564-4894.
Women's Issues Therapy Group: Call (320) 235-5411.


text:
Rugbymuffin wrote:I would officially like to put in a request to be on this band wagon. Duper is playing at an All-Star level.
No need to request, the Pascal Dupuis bandwagon comes along and pulls you on-board
Rugbymuffin wrote:I would officially like to put in a request to be on this band wagon. Duper is playing at an All-Star level.
SolidSnake wrote:BuckintheLou wrote:joe icepick wrote:Pay the man! I'm going to be pissed If they go cheap with him. I'll be watching Ray. Don't screw this up. For crying out loud they should have signed him already. Plus the dudes a warrior...never hurt, plays every game at 100%
True. No quit in the dude whatsoever!
Joeicepick must be Mario and you must be Ron
Luckybreak wrote:When he scored the shortie I had really mixed emotions - are we going to keep Duper or Iggy?!
FreeCandy44 wrote:I hope Duper has a huge series vs Boston.
Did you know that, since the 2011 Winter Classic in which Crosby was concussed, Dupuis has scored 32 goals without Crosby or Evgeni Malkin on the ice?
Did you know 30 of those goals came at even-strength or short-handed since he's rarely on the power play? Did you see that laser over the shoulder of the Senators' Craig Anderson in Game 1 of the last round?
Neither did Anderson.
The Snapshot wrote:Best quote from him in the PG article today about his scoring development from a pure speed wing that just looked to get to spot for a big slapper:
"Now, it's more rebounds in the crease. It's charging hard to the net and having someone find my stick. It's winning battles in really tight quarters. I know those goals are there. I want them."
Shakes wrote:First, feel what way?
Second, he'll get a deserved raise, but he ain't getting $5M anywhere.
JS© wrote:
found this on google images tonight. Not many pics of Duper from his 18 days in New York
Crankshaft wrote:
One up. From 1999-2000 season with Shawinigan Cataractes.
MRandall25 wrote:Crankshaft wrote:
One up. From 1999-2000 season with Shawinigan Cataractes.
That one doesn't look anything like him.
Sarcastic wrote:MRandall25 wrote:Can you believe we got Marian Hossa as a throw-in in the Dupuis trade?
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text:
The following item was found in the 4 January 1882 issue (Vol. 2, No. 50) of the The Advertiser, published in Clarkesville, Habersham Co., GA.
The Atlanta Post-Appeal says that on the 28th December between five and six hundred negroes from Edgefield county, South Carolina, passed through Atlanta on their way to Arkansas. They are under the leadership of a colored preacher named Hammond who had promised to have a chartered train waiting for them at Augusta, but failed to do so, and the party had to pay full rates to Atlanta. They say they found it too hard to make a living in South Carolina and determined to go elsewhere. Hammond went to Arkansas some time ago and examined the country, and on his return advised the negroes to go out there. It is expected that thousands, altogether, will go.


text:
Sunday, July 17, 2016
Finally! Les Parfums LOUIS VUITTON
Posted by Francis at 10:19 PM
Labels: Les Parfums
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Disclaimer: I created this blog for the sole purpose of sharing my passion and obsession for the brand that is Louis Vuitton. I am in no way, shape, or form connected with this company nor its subsidiaries. This is my personal blog and the views and opinions expressed herein represent my own and not those of the people, institutions, or organizations that I may or may not be related to, unless stated explicitly. Also, my thoughts and opinions change from time to time as I learn and develop my understanding regarding the things and issues that I am blogging about. This blog provides a snapshot of the knowledge, views, and opinions that I hold at that particular moment in time and these might change. I reserve the right to evolve my knowledge, thoughts, and viewpoints over time and to change them without assigning any reason. My blog includes links to other sites or blogs operated by third parties. These are provided as a means of convenient access to you for the information or opinion contained therein. I am in no way responsible for the content of any other sites or any products or services that may be offered through other sites. I try my very best to credit photos, articles, or videos that are contained herein. I hope you enjoy reading my blog as much as I enjoy writing it. Drop me a line email@example.com. Thanks and here's wishing you LVoe!!!


text:
Saturday, February 24
When the Moon Hits Your Eye, Like A Big Broccolini Pie, That's Amore
Where I grew up, every neighborhood was dotted with family-run bakeries and pizzerias. Just walking along the famed Federal Hill, the wafting aromas of freshly baked wood-fired pizzas and warm yeasty breads could make even the most carb-averse person swoon. And if the smell wasn't enough to entice you, then the sight was: crispy, steaming-hot breads, calzones, and pizzas proudly propped in the store windows beckoning you to come in and have one. And considering how many times I have been lured inside (especially at Buono's and Crugnale's Bakeries), I can assure you that they are impossible to resist.
Calzones are true comfort food. They quell your worst hunger and leave you feeling content. Their versatility of fillings ensures that there's something for everyone to love. And best of all, for me, they do what comfort food should do: remind me of home.
My mom and I have made hundreds of calzones over the years; what's funny is that we always called calzones filled with eggplant or sausage or meatballs "calzones," but calzones filled with spinach or broccoli were called "pies." Which got me thinking, what's the difference? Nothing. Turns out a spinach or broccoli pie is just another name for a calzone.
The calzone, originated in Naples, Italy, is often referred to as a "turn-over" or "half-moon" and is made of pizza dough that is filled with cheeses, vegetables, and meats. Though mozzarella cheese is most commonly featured here in the US, many other types of cheese such as fresh ricotta, Provolone, and Parmesan are used as well. Calzones can be deep-fried, but I've always had baked. No matter the name, they all share one common trait: they are oh so satisfying.
I'm putting a little California twist on this recipe. Broccolini just debuted at the farmer's market and is one of my favorite vegetables. As I learned last week, it is not merely young or baby broccoli; rather, it's a hybrid of broccoli and Chinese kale. Broccolini are delicate, a svelte version of regular broccoli, and they have a beautiful grassy green color. Their flavor is reminiscent of broccoli but is distinctly sweeter, with a pleasing peppery aftertaste. In this recipe, its sweetness contrasts nicely with the rich sun-dried tomatoes, salty olives and cheese, and toasty pinenuts. Of course, you can substitute regular broccoli or the bolder broccoli rabe (rapini).
Broccolini and Sun-Dried Tomato Pie (or Calzone)
Print recipe only here.
2 tsp olive oil, plus 2 tsp for brushing on top of pies
1 pound pizza dough (brought to room temperature)
1/8 cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1/8 cup pine nuts, toasted
1 cup broccolini, chopped
¼ cup black olives, such as Cerignola and Kalamata
½ cup grated Parmesan Reggiano cheese
A few shakes of crushed red pepper
A few dashes of salt
Note: If you're using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.
To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.
In a large skillet, heat 2 tsp. olive oil; sauté broccolini for about 1-2 minutes until it turns bright green yet remains firm. Add remaining ingredients and gently mix. Heat for 1 minute more, then remove from heat. Taste the filling to adjust seasonings.
To form the pies:
Working on a lightly floured surface, divide the dough in half, and roll into two 8-10-inch ovals. For each piece of dough, put half of the broccolini mixture a bit above the center of the oval. Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush them with the remaining 2 tsp of extra-virgin olive oil.
Baking pies on a baking sheet:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Bake on a rack in the lower third of the oven for about 20 minutes or until the bottom is browned. Then bump up the heat to 425, and move the pan to the upper third of the oven; bake an additional 15 minutes or until the top of the pie is golden brown and crispy.
Baking pies on a pizza stone:
Preheat the oven to 475-500 degrees, and heat the stone for at least 30 minutes. Cook pies directly on the heated stone for about 15 minutes or until both the bottoms and tops are golden brown and crispy.
1 pound of dough will make 2 large pies.
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45 comments:
- s'kat said...
That is indeed primo comfort food!
- February 24, 2007 at 7:30 AM
- Helene said...
I love the title of your post! That pie is gorgeous...I think I would eat 2 or 3 without a problem!
- February 24, 2007 at 7:42 AM
- Lydia (The Perfect Pantry) said...
OK, this is too weird.... I was just sitting down to write some recipes for calzones for my family cooking group that's coming next week! What a perfectly timed post -- I'll make this one of our recipes! The kids love calzones, and we don't have time to make the dough from scratch in our two-hour class. Thanks, Susan!
- February 24, 2007 at 8:11 AM
Yum! A "pocket" of yummy goodness! I am all about anything with sun-dried tomatoes and pine nuts in the same recipe. This is one recipe for the collection.
- February 24, 2007 at 9:02 AM
- Patricia Scarpin said...
Your calzones are amazing!
I'm gonna make pizza tonight - Saturday nights here in my house are all about homemade pizza - and maybe I'll make one calzone, too. Yours are so beautiful I'll have to have one before I start dreaming of calzones. :)
Here in Sao Paulo there are hundreds of pizza places - this regions is full of Itailan descendants, myself included - so pizza is a regular dish. People love it!
For us here, calzones are always baked, never fried, because for us calzones are "closed pizzas".
- February 24, 2007 at 9:11 AM
- bazu said...
That sounds fabulous! I can never have calzones without broccoli for some reason (they are just so right together), but I think broccolini would be even better.
- February 24, 2007 at 9:13 AM
- Susan from Food Blogga said...
S'Kat-You got that right!
Helene-Thanks! I've got a couple extra....:)
Lydia-My recipe for your 12-14 yr. olds--like, way cool! Really, I'm flattered. Hope the class goes well.
Chris-Oh, good, I'm so glad you like it!
Patricia-You keep giving me more reasons to come visit San Paulo. Homemade pizza every Saturday? Heaven.
Bazu-Broccolini really is something special.
- February 24, 2007 at 3:07 PM
- Rachel Rubin said...
That looks so good! I have never made a calzone before. That can be added to my list. I kind of have a pastry fear and don't even own a rolling pin anymore.
Hope to see you at Leftover Tuesdays!
- February 24, 2007 at 8:54 PM
- Toni said...
I've never made a calzone before, but I have made pizza. This one looks so good! I love broccoli and sun dried tomatoes. And pine nuts? Girl, I'm in!
- February 25, 2007 at 12:54 AM
- Gattina Cheung said...
Susan, now I see, heeheee. What shall we make next :P
Great written article! And will take my time to read the link of Federal Hill again, very interesting!
- February 25, 2007 at 4:51 AM
- Freya said...
The calzones look so good! We don't have them over here unless Paul makes them so it's always a special occasion!
- February 25, 2007 at 6:24 AM
- T.W. Barritt at Culinary Types said...
Susan, love and calzones are both a "many splendored thing!" I'm swooning over the thought of a calzone for breakfast!
- February 25, 2007 at 6:38 AM
- Alanna Kellogg said...
I'm not sure if I've actually eaten hundreds of calzones let alone made them! Thanks for the inspiration: they're definitely on my list. (And a GREAT headline, for sure!)
- February 25, 2007 at 6:47 AM
One word... Delicious!
- February 25, 2007 at 6:54 AM
- Jeanne said...
I'm still giggling at your post title... It doesn't scan that well but boy, people will remember it! These look gorgeous and at the same time wholesome, which is generally a tricky balancing act to pull off. I also was not aware that broccolini is actually a hybrid but I guess you *do* learn something new every day. Thanks so much for a beuatiful entry & hope to see you again next month at WTSIM!
- February 25, 2007 at 11:23 AM
- Unknown said...
Hi! I found your blog through Brilynn. You've got some good looking recipes. I love the way this broccoli dish looks. Yum! I also saw that your husband is a dermatology resident. I am currently in my second year of medical school (and SO ready to be in the hospital rather than classes!). I think I want to do pediatrics but have pondered a derm fellowship. Long way to go but the bug is there. We'll see. I'll be checking back in to see what else wonderful you come up with!
- February 25, 2007 at 11:35 AM
- Mishmash ! said...
Susan, the second picture is quite enticing..and I just read about calzones in gattina's blog this morning and here I get to see one with a twist! Write up was quite informative.Thanks :)
- February 25, 2007 at 4:24 PM
- Brilynn said...
I need to make some of these! They look great!
- February 25, 2007 at 6:14 PM
Man, those are some totally drool-worthy photos you've got going on there! What a great entry!
- February 26, 2007 at 1:58 AM
- Susan from Food Blogga said...
Rachel- Give it a try! I promise, it's easier than working with pastry dough. Thanks!
Toni-Thanks! If you've made pizza, then calzones will be a breeze! Hope you try it!
Gattina-Thanks! Federal Hill is one of my favorite places in RI. Hmm...what to make next....:)
Freya-Thanks! Calzones are so good they deserve a special occasion.
T.W.-Trust me, they are good for breakfast. I know.
Alanna-Now, I never said I ate hundreds. But we used to make about 6-10 at a time. 'Course, now that I think of it, I probably did eat hundreds.;) Thanks!
Kristen-Thanks a lot!
Jeanne-Thank you so much! Having a fantastic farmers' market helps me keep my dishes healthful. I had fun participating and look forward to the round-up.
Claire-Thanks a lot! So glad you found me.So exactly how do you do a food blog and go to med. school? ;) I'm sure you'll love third year. Best of luck!
Mishmash-Gattina's calzones look fabulous! Thanks! So glad to see another broccoli lover.
Brilynn-Thanks! You won't be disappointed.
Ellie-Wow, thanks so much!
- February 26, 2007 at 5:11 AM
That really looks wonderful. I love non-traditional toppings and fillings in my pizza and calzone. Too many sausage-pepper pizzas in college I guess!
- February 26, 2007 at 6:41 AM
- Stella said...
Gosh, I haven't eaten Calzones for ages!!! I so wanna have one of yours right now!! And your filling sounds lovely...:)
- February 26, 2007 at 7:40 AM
Hi Susan - the calzones look fabulous! Broccolini is a relatively new veggie being served in our home, but we love it, and I'm always looking for new and interesting ways to use it!
- February 26, 2007 at 1:40 PM
Susan, these are beautiful!! I want one now! :-)
- February 26, 2007 at 3:02 PM
- Melting Wok said...
Susan, I was waiting for something in my pie with broccolini, but, I couldn't find any at the market, so I ended up with beef & potatoes - cottage pie ? Jeff is one lucky man !! :)
- February 26, 2007 at 10:13 PM
That calzones look phenomenal! Love that pie crust!
- February 27, 2007 at 6:14 AM
- wheresmymind said...
More melty cheese...less good for you stuff!! ;)
- February 27, 2007 at 6:17 AM
- Rachael said...
This looks absolutely amazing. I love that you included sundried tomatoes and pine nuts - something I would have never thought of for a baked pizza! Looks wonderful - my mouth is watering
- February 27, 2007 at 6:25 AM
- Kajal@aapplemint said...
A very catchy header....i like it..and not to mention your calzone...havent made one for a while now and seems like the perfect thing to make for dinner tonite :-))
- February 27, 2007 at 10:43 AM
- cindy said...
mmm...they look divine! i have a calozone recipe my family likes. maybe that's whats for dinner tonight! my crust never looks that delicious though! (glad you posted on my site...i'm trying to re-assemble my favorite sites after recent computer woes!)
- February 27, 2007 at 10:43 AM
- cindy said...
calzone! i forgot to say how jealous i am that you can go to a farmers market already! ours don't start up here in the seattle area till about may!
- February 27, 2007 at 10:46 AM
I have not tried Broccolini though I have seen it and now I think I gotta try it! :D
Thanks for dropping by my food blog!
- February 27, 2007 at 1:24 PM
- Susan from Food Blogga said...
Kate-And it's healthy too!
Valentina-Thanks! I wish I could bring one over to you!
Gilly-I hope you try it!
Nicole-Thanks a lot!
Shirley-The farmer who sold it is actually from Orange County. Your pie looks fantastic though!
Veronica-Oh, thank you!
Jeff-At least the broccoli balances it!
Rachael-Ooh, so glad you like it!
Kate-Thanks for the compliments!
Cinderelly- Thanks so much! We are spoiled--12 months of fresh produce. If it makes you feel any better, we're consistently the #1 or #2 worst traffic city in the country.
Tigerfish-If you like broccoli, you'll love broccolini. My pleasure!
- February 27, 2007 at 7:28 PM
- MyKitchenInHalfCups said...
Extraordinary!! You really sucked me in with the first photo but oh my goodness the one cut open, that looks just so good. And I love that you bake them and not fry! Bravo!
- February 28, 2007 at 1:30 AM
- Susan from Food Blogga said...
Ooh, thanks so much for the kind words!
- March 1, 2007 at 5:41 PM
- Scribbit said...
I can't remember if I said something already, but this looks terrific, and your calzone look so perfect. I always have trouble with mine unsealing in the oven and gooing everywhere, though they still taste good. I'll have to seal them like yours are sealed.
- March 3, 2007 at 4:37 PM
- Susan from Food Blogga said...
Oh, trust me, I've been there, done that. You should see my baking pans....
- March 4, 2007 at 9:16 AM
- Lynne Daley said...
What a great looking calzone! I am defintely going to make this recipe!
- March 6, 2007 at 6:31 AM
yum! I'm from RI too and living in LA. My dad owned a fish market in Federal Hill where he also snuck in a brick oven for pizzas. the food in fed hill is hands down the best italian i agree!!
yay, these bring back such good memories :)
- March 8, 2007 at 10:10 AM
- Susan from Food Blogga said...
Lynnylu-Thanks so much! I hope you like it!
Aria-Well, it really is a small world, isn't it? I'm so glad you commented. I can't beleive your dad owned a market on Federal Hill. I'd love to chat about RI some time. :)
- March 8, 2007 at 3:46 PM
- Pille said...
I can't believe I missed this post when you put it up - only found my way here through Jeanne's roundup!
Such a lovely and colourful pie - bookmarked!!
- March 9, 2007 at 10:35 AM
- Jade said...
Oh yummy! I love calzone, but haven't had it in years. I adore broccoli with sun-dried tomatoes. I might just have to try this one!
- March 9, 2007 at 2:15 PM
- Susan from Food Blogga said...
Pille-No worries! There are so many posts and so many blogs, it's hard to see them all. Thanks for bookmarking it!
Jade-I hope you do; the flavors marry beautifully.
- March 12, 2007 at 11:01 AM
It is very nice to hear that I am your favorite cousin. You are my favorite cousin. Now if I am you favorite cousin and somehow I helped inspire that olive oil cake with lemon and rosemary (which is actually the name of one of our other cousins)then how come I have not received one of these cakes in the mail?
Your site is fantastic, I recently started eating quinoa and I noticed you have a recipe. I am going to try it out.
- March 13, 2007 at 5:54 PM
- Susan from Food Blogga said...
See what I mean--funny! Thanks for visiting!
- March 21, 2007 at 5:24 AM


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NFL Football 2013: 5 Things We Learned From Week 10
Record-setting performances and huge intra-conference wins highlighted the action from Week 10 of the 2013 NFL Season. Here are five things we learned:
The Saints Set a New NFL Record
Drew Brees completed 34 of 41 passes for 392 yards and four touchdowns as his Saints routed Dallas, 49-17, on Sunday night. New Orleans (7-2) amassed an NFL record 40 first downs on the way to 625 total yards. Dallas (5-5) has had a suspect pass defense all season, but it looked terribly vulnerable — and just plain terrible — against the Saints' attack. Marques Colston and Darren Sproles each had seven catches for New Orleans, which still looks like it can beat anyone in the confines of the SuperDome.
The Lions Control Their Destiny
Calvin Johnson caught a 14-yard touchdown pass with 2:22 to play, and the Lions topped the Bears, 21-19, in a battle for the NFC North lead. Detroit (6-3) walked away with sole possession of the division lead as a result of its win and the Packers' loss to the Eagles. The Lions may be running out of inventive ways to win games, but the team finds itself in the driver's seat of the division race with seven games remaining. With Green Bay and Chicago each currently missing their respective starting quarterback, the NFC North will be won — or lost — in the Motor City.
The Packers Third-String QB is Scott Tolzien
It's OK if you didn't know who Scott Tolzien was before Sunday. The Packers' third-string quarterback was pressed into service when Seneca Wallace, who was starting for the injured Aaron Rodgers, suffered a groin injury early in the first quarter of Sunday's 27-13 home loss to the Eagles. Tolzien wasn't bad — 280 yards and a touchdown with two interceptions — for Green Bay (5-4), but Nick Foles was better for Philadelphia (5-5). The second-year quarterback threw three touchdown passes to run his season total to 16 — all without an interception. That mark equals an NFL record. Week 1 starting QBs Rodgers and Michael Vick must have found the entire scene very surreal — and not just because of the Cheeseheads at Lambeau Field.
Tavon Austin Is a Star in the Making
Until Sunday, Tavon Austin had been largely invisible this season. The Rams' first-round draft pick hadn't scored a touchdown since Week 2 against the Falcons. All that changed on Sunday as Austin scored three times in St. Louis' 38-8 win over the Colts, including TD receptions of 57 and 81 yards and a 98-yard punt return. The Rams (4-6) win was just as improbable as Austin's big game. Indianapolis (6-3) had already knocked off Denver, Seattle and San Francisco this season. Somehow, St. Louis and Austin found a way to win and stay on the fringe of the NFC playoff picture.
The Panthers Are a Playoff Contender
After years of struggling, Carolina (6-3) might be ready to make a playoff run. The Panthers outplayed San Francisco (6-3) at the home of the defending NFC champs and came away with a 10-9 win when Drayton Florence intercepted a pass by Colin Kaepernick in the final minute. While QB Cam Newton is the face of the team, the defense is the unquestionable heart. It held the 49ers to just 196 total yards, no touchdowns and sacked the mobile Kaepernick six times.


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Tuesday, February 24
How to Use Up Ripe Bananas? Make Banana, Coconut, and Date Bread.
I was determined to get through all four posts of how to use up ripe bananas without making a banana bread. Because, really, does the world need one more banana bread recipe? After eating this banana, coconut, and Medjool date bread, I can say with certainty, Yes, it does.
Each bite of this satisfying banana bread is chock full of creamy banana, toasted coconut, crunchy walnuts, and sticky, sweet Medjool dates. Enjoy it plain or toasted with a dab of butter. Or, if you really feel like splurging, top it with a thick layer of peanut butter, because everything's better with peanut butter.
Dear Readers,
Please note that on March 1, 2009, I made a correction to the recipe below and have updated the recipe page. It should have 1 cup of low-fat buttermilk, not two. My apologies for any inconvenience this may have caused. Thanks, Bev!
Must-Make Banana, Coconut, and Medjool Date Bread
Made with fragrant toasted coconut, succulent Medjool dates, and crunchy walnuts, this is one unforgettably moist, delicious banana bread.
Print recipe only here.
1 cup lightly toasted shredded sweetened coconut
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup light brown sugar
2 large eggs plus 4 egg whites
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
2 small very ripe bananas (about 1 cup)
1/2 cup pitted, coarsely chopped Medjool dates
1/2 cup walnuts, coarsely chopped
Position a rack in the center of the oven and preheat to 350 degrees F. Coat 1 (8 1/2 X 4 1/2 -inch) loaf pan with cooking spray.
To toast the coconut, place in a dry skillet over medium-low heat, stirring occasionally, until fragrant and lightly toasted, about 5 minutes. Set aside.
In a medium size bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat brown sugar and eggs. Add buttermilk, oil, and vanilla; beat until batter is smooth. Lower the speed; add the bananas and beat briefly (it's ok if the batter has a few lumps).
Add the flour mixture to the egg mixture and mix until just incorporated. Using a rubber spatula, fold in the dates, walnuts, and toasted coconut. The batter will be thick. Pour the batter into the pan. Bake for 60-75 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean. Check the bread about halfway through. If you feel like the top is getting too brown, then tent the pan with a piece of aluminum foil and continue baking. You can also place the pan on two stacked baking sheets in the center of the oven to prevent the bottom of the bread from getting too browned.
Transfer the bread to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.
If you missed the previous three posts on how to use up ripe bananas, then you can check them out here:
Mini Banana Bundt Cakes with Sticky Maple Syrup Glaze
Comforting Banana, Oatmeal, and Raisin Cookies
Low-Fat Banana, Cranberry, and Honey Mini Muffins
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37 comments:
- Wendy said...
Oooh, lovely. Would this toast well? I'm looking at that last picture and thinking I'd like it toasted with a smearing of butter. :)
- February 24, 2009 at 1:20 PM
- Chris said...
It certainly looks like the world needs another banana bread recipe because the crust on yours looks delightful! I'm not a fan of cake-like "breads" (read: most banana breads that are basically square muffins that are basically cakes) so this looks like my kind of banana bread recipe.
- February 24, 2009 at 1:21 PM
- Snooky doodle said...
this looks great! I really like the nice flavour combination. this is really a banana bread with a twist :)
- February 24, 2009 at 1:50 PM
- Michelle said...
Hey, I don't think there could ever be enough banana bread in this world. Yours looks delicious! You know what though, I never have old bananas to use up. I'd have to purposely let them sit there and not eat them :-)
- February 24, 2009 at 1:54 PM
- Kara said...
Love the idea of adding delicious toasted coconut - I will second your sentiment that the world needs another banana bread if it's this one!
(and YEA, you're back - I was afraid we'd lost you forever!)
- February 24, 2009 at 2:09 PM
- Rosa's Yummy Yums said...
One great combo! Making banana bread is still one of the best ways of using overripe bananas...
- February 24, 2009 at 2:28 PM
- Laurie said...
This looks so healthy ! I don't bake often enough with whole wheat flour but this recipe sounds so moist and delicious! I have a brand new bag of coconut to use too.. thanks for sharing this recipe Susan!
- February 24, 2009 at 2:34 PM
- Heather said...
yum! that sounds like a delicious way to start the day! (or for dessert ;) )
- February 24, 2009 at 2:49 PM
Totally tropical and delicious.
- February 24, 2009 at 2:51 PM
- Elyse said...
Yum! Nothing wrong with a banana bread--especially when you're adding coconut! Yum, yum, yum. I can't wait to try this one for myself!
- February 24, 2009 at 4:54 PM
Why yes, I do have some bananas to use up, how did you know? This looks gorgeous!
- February 24, 2009 at 5:14 PM
- T.W. Barritt at Culinary Types said...
OK, how did you end up with so many ripe bananas? Was it an impulse purchase? An uncontrollable craving?
- February 24, 2009 at 5:25 PM
- The Italian Dish said...
Oh, that's funny. Can't fight making banana bread when you have to use up a bunch of bananas. But it's got such yummy stuff in it - dates, walnuts - looks great.
- February 24, 2009 at 5:37 PM
- janetfaye said...
I love Banana Bread and Medjool Dates, and your recipe looks so delicious!
- February 25, 2009 at 5:26 AM
If only I had enough of those key ingredients in the house at once! Photos and recipe look wonderful.
- February 25, 2009 at 5:39 AM
- Jade said...
Sometimes I think I subconsciously (ok, so maybe consciously) let bananas go bad just so I have a good excuse to make banana bread. Oops, bananas are over ripe, i guess i'll just *have* to make banana bread.
- February 25, 2009 at 8:11 AM
- Rita said...
Hummm, looks so good, I love the incorporation of dates, I bet it must make for a sweet sweet bite.
Thanks for sharing!
- February 25, 2009 at 8:51 AM
- Culinary Wannabe said...
I just made banana bread last night. I don't think I could ever get enough of it, and I love to see different versions. I bet the dates are really great!
- February 25, 2009 at 9:00 AM
- ames said...
I actually have ripe bananas at the moment too, must be fate!
- February 25, 2009 at 10:09 AM
- The Food Hunter said...
That sounds delicious. I can't wait to try making it.
- February 25, 2009 at 2:17 PM
- Annie said...
Your right we do need another banana bread recipe after seeing this one!
Wow, it sounds so delicious...
P.s. wondering if you got my email requesting some RI recipes?? I'm not sure if it went through.
- February 25, 2009 at 5:00 PM
Mmmmm....banana and coconut sounds utterly tropical! And delicious!
- February 25, 2009 at 5:14 PM
- Unknown said...
I've always loved banana bread, so I love having another one to try!Looks delicious!
- February 25, 2009 at 6:48 PM
- Brilynn said...
I just made banana ice cream, you should definitely give that a try. The banana makes it even smoother and creamier!
- February 25, 2009 at 8:49 PM
- michaela said...
i make a very similar recipe, but the dates would be an excellent addition the the tropical flavors of banana and coconut.
- February 26, 2009 at 7:38 AM
Another banana bread recipe? Another soup recipe? Another sunshiney morning? Yes to all!
PS Your bananas look a little under-ripe? It takes a long time to reach maximum ripeness, but it's worth it! Here's pictures to show how dark you can go! (And I have one in the pantry right now which is even darker ... )
- February 26, 2009 at 7:42 AM
Great recipe...now I know what to do with the bananas that are sitting on my fruit basket. Thanks!
- February 26, 2009 at 4:42 PM
- Andrea Meyers said...
You can make as much banana bread as you like! That looks perfect.
- February 27, 2009 at 7:50 AM
Awful to admit it, but I don't think I've ever used dates in anything I've made. Looks like this banana bread is a perfect excuse to give them a try. Very nice...
- February 27, 2009 at 11:50 AM
- Elle said...
Truly a must make next time I have enough bannanas. Sounds like an oasis all by itself.
- February 28, 2009 at 10:50 AM
This is a great way to save ripe bananas. I usually make chocolate banana bread with them. Chocolate, coconut and dates must make a great combination. A must try.
- February 28, 2009 at 12:48 PM
- RecipeGirl said...
I caved and created a new banana bread recipe the other day too. Mine has cinnamon chips :) This one looks great. I recently used dates in a bread and I was really pleased with how well they worked out. I'm not a big fan of nuts, but that toasted coconut is a great idea!
- March 1, 2009 at 6:55 AM
- Susan from Food Blogga said...
wendy-Yes, it does. :)
chris-How sweet of you to say. Thanks.
snooky-Thank you so much!
michelle-Glad to hear that!
kara-Thanks. That made me feel good.
rosa-I completely agree.
laurie-You're so welcome.
heather-It's great for both. Trust me. :)
elyse-Bananas and coconut are perfect together.
alisa-Thank you so much!
tw-I buy about 10 a week!
italian dish-I can't resist dates.
janet-Then you'll love this!
erica-Thank you!
jade-I like the way you think. :)
rita-Sweet indeed!
culinarywannabe-I really love them, especially in quick breads.
ames-Fate indeed!
foodhunter-I hope you enjoy it!
annie-Thank you! I'll email you this week.
kate-Thanks a bunch!
lynda-That makes me feel good! Thanks!
brilynn-Oh, yum!
michaela-I appreciate that!
alanna-I let them go darker, but the more yellow ones take better pics. :)
juliana-You're welcome!
kellypea-What?! Go buy some, girl! ;)
elle-Wow! Thanks!
farida-Choc in this bread would be divine. I've got to try that. Thanks!
lori-Ooh, cinnamon chips sound delicious. Thanks for the idea!
- March 1, 2009 at 5:40 PM
- Spryte said...
That looks so good!
- March 3, 2009 at 5:35 PM
- giz said...
Not only did you make banana bread which is one of my very favourites. You also added two more of my favourite ingredients and blew the roof off banana bread.
- March 5, 2009 at 11:58 AM
I thought the batter was awefully thin! I didn't get an email about the update. It turned out delicious anyway! We had it for breakfast this morning. I'm glad it wasn't a disaster!
- March 6, 2009 at 7:28 AM
- LoveAffair Cakes by mirela said...
never enough of banana breads. Although this is american recipe,we adopted it in Europe too..
- June 17, 2012 at 12:24 PM


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SoCalAndy wrote:If Mr PWG did challenge Dragon to a fight, it wouldn't be a matter of who would win, but rather how long it would take before Dragon killed him. I'd be willing to bet 10 seconds.
MrPWG wrote:Super Dragon - During his drunken tirade (He proabably hasn't been laid in years...
MrPWG wrote:Look, before I even get started I want to say that there is a fine line between a Heel & an A$$hole. I personally feel that BOTH of these guys crossed that line last night. First up we'll examine Ronin.
Ronin - Took the liberty of kicking a wheelchair while a woman was sitting in it making her spin 180 degrees.
Super Dragon - During his drunken tirade (He proabably hasn't been laid .0
I understand that both of these guys are heels and trying to get heat from the crowd. But there is a difference between Dragon messing with Ceasar and even Bosh messing with "Indiana Tard Boy" and both of these guys picking on a woman in a wheelchair.
For starters, she can't exactly jump out of her chair and defend herself against these guys. Second, IF she were to leave her chair in the car, or in the back of the Sweatbox for that matter, EVERYTIME a wrestler either Flew or was Thrown out of the ring, she would get crushed either by the wrestler himself, or the fans trying to get out of the way.
And don't give me any crap about "Well she shouldn't come to the shows then". She's a wrestling fan just like the rest of us and deserves to see GOOD wrestling matches just like anybody else.
I realize Dragon is one of the owners of the company. I also realize that being one of the owners, of one of the most popular So. Cal Promotins has obviously gone to his head, to the point that he feels he can do whatever he wants and nothing will be done to him because he is an owner. That's BULLSH!T. He deserves to either get stripped of his
Tag-Title (which in all honesty would be better for Davey anyways), or Suspend his A$$ from PWG. Owner or Not!
MrFantastic wrote:MrPWG wrote:Super Dragon - During his drunken tirade (He proabably hasn't been laid in years...
This was my favorite part of this entire thread... That is all.
MrPWG wrote:Kamikaze wrote:The guy wouldn't happen to be that lame Jeff Meacher or whatever from that stupid XMV show on NoDQ (the dudes who got video camera's banned from PWG) and his girlfriend Jade I think.
No, It's a different Couple.
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This problem looks at how one example of your choice can show something about the general structure of multiplication.
This investigates one particular property of number by looking closely at an example of adding two odd numbers together.
Are these statements always true, sometimes true or never true?
Mr Gilderdale is playing a game with his class. What rule might he have chosen? How would you test your idea?
These tasks will help children understand the 'ten-ness' of ten, a fundamental part of place value.
This is a game in which your counters move in a spiral round the snail's shell. It is about understanding tens and units.
Look at three 'next door neighbours' amongst the counting numbers. Add them together. What do you notice?
This article introduces the idea of generic proof for younger children and illustrates how one example can offer a proof of a general result through unpacking its underlying structure.
I added together some of my neighbours' house numbers. Can you explain the patterns I noticed?
What do you see as you watch this video? Can you create a similar video for the number 12?
Skippy and Anna are locked in a room in a large castle. The key to that room, and all the other rooms, is a number. The numbers are locked away in a problem. Can you help them to get out?
Can you find examples of magic crosses? Can you find all the possibilities?
A case is found with a combination lock. There is one clue about the number needed to open the case. Can you find the number and open the case?
If you have ten counters numbered 1 to 10, how many can you put into pairs that add to 10? Which ones do you have to leave out? Why?
These spinners will give you the tens and unit digits of a number. Can you choose sets of numbers to collect so that you spin six numbers belonging to your sets in as few spins as possible?
Find out about palindromic numbers by reading this article.
This article gives you a few ideas for understanding the Got It! game and how you might find a winning strategy.
Can you each work out the number on your card? What do you notice? How could you sort the cards?
What would you do if your teacher asked you add all the numbers from 1 to 100? Find out how Carl Gauss responded when he was asked to do just that.
Place the numbers 1, 2, 3,..., 9 one on each square of a 3 by 3 grid so that all the rows and columns add up to a prime number. How many different solutions can you find?
Bernard Bagnall recommends some primary school problems which use numbers from the environment around us, from clocks to house numbers.
Marion Bond recommends that children should be allowed to use 'apparatus', so that they can physically handle the numbers involved in their calculations, for longer, or across a wider ability band,. . . .
Each light in this interactivity turns on according to a rule. What happens when you enter different numbers? Can you find the smallest number that lights up all four lights?
Nearly all of us have made table patterns on hundred squares, that is 10 by 10 grids. This problem looks at the patterns on differently sized square grids.
I am thinking of three sets of numbers less than 101. They are the red set, the green set and the blue set. Can you find all the numbers in the sets from these clues?
I am thinking of three sets of numbers less than 101. Can you find all the numbers in each set from these clues?
Can you find any perfect numbers? Read this article to find out more...
Here is your chance to investigate the number 28 using shapes, cubes ... in fact anything at all.
Can you find ways of joining cubes together so that 28 faces are visible?
Can you each work out the number on your card? What do you notice? How could you sort the cards?
This task depends on learners sharing reasoning, listening to opinions, reflecting and pulling ideas together.
Guess the Dominoes for child and adult. Work out which domino your partner has chosen by asking good questions.
Ranging from kindergarten mathematics to the fringe of research this informal article paints the big picture of number in a non technical way suitable for primary teachers and older students.


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(a) The General Assembly finds and declares that the strong public policy of this state is in favor of open government; that open government is essential to a free, open, and democratic society; and that public access to public records should be encouraged to foster confidence in government and so that the public can evaluate the expenditure of public funds and the efficient and proper functioning of its institutions. The General Assembly further finds and declares that there is a strong presumption that public records should be made available for public inspection without delay.
As many of you have probably heard by now, the Georgia Department of Archives and History is scheduled to close to the public on November 1, 2012 due to budget cuts. After that, appointments will be available to those needing access to the Archives' holdings on a limited basis dependent entirely upon the number of staff available at the Archives to handle such appointments. Since the Archives now has just enough staff to maintain its primary function (processing and storing certain governmental records), it is clear that the number of appointments available after November 1 will be low.
(b) (1) (A) Agencies shall produce for inspection all records responsive to a request within a reasonable amount of time not to exceed three business days of receipt of a request; provided, however, that nothing in this chapter shall require agencies to produce records in response to a request if such records did not exist at the time of the request.
The Archives is now open to the public only two days per week, being closed four days of the normal business week so that it can be open on Saturdays for non-resident visitors or for those who work Monday through Friday. Even taking into consideration that the Archives' normal business week runs from Tuesday through Saturday, it is closed to the public the first three of those days, which makes it difficult for the Archives to provide the nearly-immediate public access to public records as required by law. Of course, no one nit picks this because at least the Archives is open.
Imagine, if you will, the backlog to appointment-only access after November 1st. It doesn't take a genius to understand that, without adequate staff, requests to access public records housed at the Archives could quickly overtake the staff's ability to fulfill those requests, particularly within a "three business days" window; thus potentially (and likely) throwing the Archives into non-compliance with state law, and opening the state up to a possible law suit. Of course, I'm not an attorney. I could be wrong, but I don't think so, given the clear language of the majority of the Open Records Act. I encourage each of you to access this act through LexisNexis, and read each word of it. You might be surprised what is and isn't in there.1
But I digress. Why is this important in the first place? Contrary to popular opinion, it isn't to keep independent researchers (like me) from ending up on the street.2 The primary issue here is, as it always has been, that the public has a right and a duty to access public records in order to provide a necessary oversight to governmental actions and activities. This is a right openly acknowledged by the General Assembly in the first paragraph of the Open Records Act, quoted at the beginning of this post. Without ready access to public records, the public (namely, the taxpayers of the state of Georgia) cannot provide such oversight, a necessary action in a "free, open and democratic society."3
One person who sides with the Governor on this said, essentially, that because the government must make cuts, we shouldn't complain just because these particular cuts affect us. While it is true that the state government must "trim the fat," the fact that these service cuts affect us (meaning genealogists) is largely irrelevant to the bigger picture. The services provided by the Archives are necessary for the continued functioning of the government. Remember that the Archives' first and primary duty is the preservation of state records, and that its other duties include providing records access to government agencies so that those agencies can, in turn, perform their respective duties.
Between taxpayer requests for access and agency requests for access, which ones do you think will be answered first after November 1? Yes, that's what I thought, too. Oh, the irony. Regardless, both of these directives are necessary (and possibly mandatory under the law) to maintaining a fully-functioning government.
There are economic consequences outside of the state's budget to consider, too. There always are. I sat down last night and laid out the potential loss of income, to my family alone, both from ongoing research projects dependent upon access to records and microfilm housed at the Archives, and from client-based research dependent upon the same. I was staggered by the numbers. From two book-length transcription projects alone, I could potentially lose around $7440 in the near future (say, between June and December of next year). Over the lifetime of those two projects (say, ten years or so), I could see nearly $21,000, but only if I can actually finish them. (Need the Archives for that.) A third book-length indexing project is based on original records housed at the Archives, and is worth potentially $10,500, more or less, over the life of the project (again, around ten years). It will cover about seventeen volumes. Did I mention these have not been microfilmed? Don't see getting that done on an appointment-only basis.
I also have several small research guides I'm working on that I had hope to publish between December of this year and March of next year, with a potential short-term income of around $1800. Not to mention the impact on lecture and article development, and on certification projects, all of which have the potential to produce income, either directly or indirectly. Oh, yes, and the client research I take, which is based largely in Georgia. Potential losses? Between $2000 and $8000 annually.4
These projects individually may not seem like much, but add them up and you'll see why I'm a bit worried. Of course, I have other non-Archives dependent projects going, but they are a small part of my work. Or were.
And then there's all the money I spend to research at the Archives: lodging, at $50 or more per night; gas, at about $40 per tank; meals, at up to $8 per meal (a conservative estimate), depending upon whether I eat out or bring groceries; and the shopping I do at night in nearby retail establishments; all of which affects the local economy, either in direct money laid out or through tax revenue, part of which goes to the state.
Now, extrapolate those numbers by the number of people who use the Archives for personal or professional research, whether for genealogy and history, or for legal and land research, and so forth. When the Secretary of State said that the Archives returns over three times what is appropriated back to the general funds, he wasn't kidding. My question to Governor Deal and the members of the General Assembly is this: Given the requirements of the Open Records Act and the financial boosts from the Archives, why are any cuts to its budget being considered? This is a question Governor Deal and the members of the General Assembly need to answer.
Here are three actions every Georgia citizen needs to do:
- Sign the Petition to Keep the Archives Open!
- Contact Governor Nathan Deal, legislators to the General Assembly here and here, and Secretary of State Brian Kemp (at bottom of page) to express your concerns over the Archives' scheduled closure.
- Spread the word to all your friends and neighbors, to anyone who may need to access the holdings of the Archives, and to anyone concerned about open records access.
* * * * *
1. Or go here, read the disclaimer, and click on the "OK-Close" button. Scroll down to "Title 50. State Government" and click on the + button the left. Then click on the + button next to "Chapter 18. State Printing and Documents." Finally, click on the + button to the left of "Article 4. Inspection of Public Records." Have fun!
2. Although that's certainly a relevant issue, particularly when you have a fifteen-year-old son to feed and clothe.
3. The United States is a Constitutional Republic, but the ideal of a so-called transparent government remains the same, since we are a free and open society, or mostly so.
4. Based on the number of projects I took when the Archives was open five days per week. I now seldom take client research projects requiring more than approximately two days of research time at the Archives (the amount of time per week it's open now). The time I do spend there is either because the original, non-microfilmed records are there, because the Archives is closer than the county or counties where the research subject lived, or because I have a personal project (like the book-length transcription projects mentioned previously) going requiring access to those records. If in some fashion I can work around using the Archives, I usually do, simply because the stress of driving and being in the Atlanta area is often not worth the gain achieved from using its services. Of course, if the Archives were to reopen for a full five days per week, that would be different. It's far easier to spend one week a month in Atlanta researching than it is to be down there two days a week nearly every week. Well, it's easier for me, anyway.