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Saturday, January 26, 2008
Emergency Physician = Bartender?
I was at a local chain restaurant tonight eating some wings and drinking coffee and diet coke. Next to me plopped down a tattooed "townie", about 34 years old, with a very ugly woman that I assumed was his mother. She was not.
He turned to me (I had my scrubs on) and said, "Yeah man, I used to be an EMT and the shit you guys see... whew, it still gives me nightmares." Okay, reasonable. The he ordered, "Hey man, get us a few drinks, we've got places to go and people to do, huhuhuh!"
The ugly woman sidled up close to him and placed her beefy hand on his inner thigh. I threw up in my mouth a little bit.
The patient will be here in a few hours. He is on his way out with his lady friend to paint our very small town shades of red, and will, since he's an annoying little fuck, get on the wrong end of a fist or a pipe a knife or gun. I fully expect to see him in a few hours with a messed up face and much drunker.
The only difference here is that he will have paid for his drinks. He will not pay for his hospital bill.
42 comments:
Might I go ahead and suggest this for "Our Favorite Posts from MDOD 2008?"ReplyDelete
You've got me cracking up.
- Anonymous9:01 AM, January 27, 2008
Ok, I have to ask. With all those horrors stories about your less-than-desirable and apparently not too bright patients, you work at a county hospital, don't you?ReplyDelete
I never,ever, ever,ever, ever wear my scrubs in public so as to avoid scintilating bantor with f**ks like this. I see/hear enough in the ED. That was your first mistake.ReplyDelete
I tell people that working in the ER is complete job security. If the rapture ever occurs, my nursing staff won't change, and my patient's certainly won't be any different!ReplyDelete
An ugly older woman with beefy man hands and an tattooed skinny "annoying little fuck" wearing his wife beater tank, both of them missing a tooth or two (it's my visual), I bet they get drunk and breed.ReplyDelete
You, at bouncer height and weight, hmmm........
Here's a riddle:ReplyDelete
How do you know that the toothbrush was invented in the south?
- Anonymous5:45 PM, January 27, 2008
Yankees have more than one tooth??? Nanh-unhhhh.ReplyDelete
Here's a good "tooth" story.......ReplyDelete
We use scribes in my ER. They are pre-med students that follow us around and do all of the f**king paperwork so that we can just see the patients.
They learn a lot and it makes us more efficient. So, it's a win-win. I'll come back to the scribes in a moment.........
Last night, I was telling one of the nurses about a TV show I saw about Llamas. The alpha male llama will sneak up on the other males and bite their testicles off to prevent challenges to his dominance. So, people who raise llamas hire vets to cut out these "biting teeth".
So, back to the scribes. I was working with a new scribe who is from India. He overheard parts of the story and he emphatically began to argue that my story was "not possible". He was getting very agitated as he defended these stupid creatures.
Once we finally settled the confusion, I learned that he had never heard of llamas, and he, being a Buddist, thought I was talking about the Dali Lama.
Us ignorant Americans and our antiquated ideas about the Dali Lama biting off the testicles of all challengers to his breeding rights!!!
Anyway, a better tooth story than the tired old one about Southerners and their tooth to tattoo ratio.
Ding ding ding, anonymous you are correct.ReplyDelete
85: Thank you, for once again, I've snorted peach water onto my keyboard. You're so damn funny!
One of my pre-med acquaintances said to me, "Em, you should come with me to shadow the ER docs!" She thinks she's a badass because she gets to wear scrubs. I think she's a moron because she wears the scrubs to class.
- Anonymous12:17 AM, January 28, 2008
Anybody who goes out in public with scrubs on is a twit.ReplyDelete
Those who leave anonymous rude comments are bigger twits.ReplyDelete
911 was obviously going to work, he stopped to grab a bite to eat in his work outfit.
Do you stop to grab a bit to eat in your Walmart smock on your way to work? Fucking anonymous douche bag.
"Do you stop to grab a bit to eat in your Walmart smock on your way to work? Fucking anonymous douche bag."ReplyDelete
My vote for best quote of the week!
"Anybody who goes out in public with scrubs on is a twit."
Another "intelligent" quote to credit to the anonomi. My vote for dumbass quote of the week!
Why thank you! :)ReplyDelete
- Anonymous8:39 AM, January 28, 2008
911: Were you like Patrick Swayze in Roadhouse?ReplyDelete
- Anonymous10:49 AM, January 28, 2008
remember...things could be worse. you could be his girlfriend's OB!ReplyDelete
"remember...things could be worse. you could be his girlfriend's OB!"ReplyDelete
She'd probably need a professional speelunker!
Thank you, God, for not making me a boy llama.ReplyDelete
85 do U remember my story about my OB rotation as a student?ReplyDelete
For the rest of you..The 1 quote I remember coming from one of my OB resident/teachers was "OF, remember for every pig there is a pig fucker"..Still cracks me up when I remember it...
re patrick swayze: no, no fights and not nearly as gay looking.
Ancient Flatulent: I remember everything you ever taught me. Thus your esteemed place as my life-hero.ReplyDelete
I use the pig-fucker line frequently myself (though uncredited, I must admit). Here in East Texas, there are plenty of candidates for that title!
Love ya big guy! (not in a Brokeback ER kinda way....more like a Tony Romo and Brett Favre kinda way)
- Anonymous10:48 PM, January 28, 2008
I guess "twit's" like company. Who says he was "obviously" going to the hospital? Come now we have all seen people who are OBVIOUSLY coming off of shifts at the hospital in public. Can you say C-Diff or MRSA (among other things)? We don't need no "stinkin" infection control man. Or do you "twits" have some magical sensor coming out of your ass in the ER?
- Anonymous11:45 PM, January 28, 2008
Congratulations to this anon! You have been promoted from annoying twit to complete dumbass!ReplyDelete
You think changing scrubs will decrease the MRSA and C-Diff ("among other things"....boy that's specific)? You watch too much TV.
I wasn't aware of a massive C-Diff outbreak in the community. Every case I have seen was either a nursing home patient or a person recently treated with antibiotics. I haven't seen any change in the M.O. of C-Diff. Sure, it's more common, but the elderly population is more numerous and antibiotics are more prevalent and potent.
As for MRSA, it's been out there for almost 10 years! The media has recently decided to focus on it (for whatever reason), so every gullible retard like you thinks is's a new big deal. And by the way, the MRSA strains that are in the community have been traced to a DNA mutation in the regular old COMMUNITY Staph Aureus. It's NOT the same strain that we dealt with from nursing homes for the last 20 years (or more). That means that the epidemic wasn't started by someone's scrubs at the end of a shift.
In some studies, MRSA has been shown to live outside of the host for up to 24 hours. It's everywhere dude (I use the dude title since anonomi are asexual, and women aren't usually this stupid).
I see MRSA every day in the ED. Often I see 3 or 4 cases a day (we call our minor care area the "Pus Palace"). I repeatedly hear the same thing: "How did I get this, I haven't been near anyone who has it". I have NEVER heard (of the hundreds and hundreds of cases I've treated) "There was this guy in scrubs and I touched him".
Where is the reservoir for MRSA? It's the nasal ala (that's the entrance to the nose). Changing scrubs wouldn't affect this.
Every hospital employee could shower with Hibiclens before leaving the hospital....and change into street clothes. But I submit that this wouldn't change community MRSA, C. Diff, or "other things" one bit.
I WEAR scrubs every working day, and I've had ONE abscess in the last 20 years. If scrubs were the cause, I'd think (by logic and rational thought) that I'd have them all of the time...as would my partners, nurses, scribes, techs, etc.
Please go to nick.com or cartoonnetwork.com and find a blog that you're smart enough to post on.
I'm sorry to come down so hard on you, but I dispise ignorance.
The above comment was from me. I don't know why it saved me as an anon.ReplyDelete
My son says that disney.com also has some stuff you might enjoy.
My 19 year old read my response and asked a very cogent question (which is truly rare for him).ReplyDelete
"Dad, if you were transmitting MRSA on your scrubs, how come no one in our house except you has ever had an infection?"
This is directed toward the anonymous who posted at 10:48 pm (the moron who has no idea what s/he's talking about):ReplyDelete
Who says he was "obviously" going to the hospital?
That was me you fucking dumbass. I think that was clarified when 911 stated: "The patient will be here in a few hours." Among other things.
Maybe if you'd yank your head out of your ass long enough you would have read the damn post.
- Anonymous8:15 AM, January 29, 2008
I enjoyed that anon-abuse. Brilliant. Made me happy after being angry in 85s other post.ReplyDelete
- Anonymous11:39 AM, January 29, 2008
Boy you guys really are morons.Do you EVER see patient's outside the ER? Have you actually EVER managed patients with MRSA and C-diff? Seeing them in the ER is NOT MANAGING THEM. Carting them to the hospital Ms EMT is NOT managing them. Yes, thank you for the statement of the obvious,ReplyDelete
historically MRSA is two different entities (the community acquired being sensitive to bactrim and other oral agents). HOWEVER, more recently the more resistent strain is being seen without clear hospital association. Where did it come from... your ass? The same is also true for C-diff. Look it up "dumbasses". Yes we test for MRSA in the nasal passages because of ease of swabing and it is most commonly colonized at that site.
But hello dipshit S aureus is a very common SKIN BACTERIA. It "lives in the "nasal ala". Jeez where the hell did you train. Bangladesh?
Following your(lack of) reasoning we shouldn't even gown up in the hospital. The difference between me and you is have actually managed these infections until resolved. Seeing a patient in the ER then dumping them off in the hospitalist is not managing these infections. Certainly shipping these patient's in the back of an ambulance is not managing these infections. I am not saying you should burn your scrubs before leaving the hosptial. I am saying don't wonder around all over the face of the earth. Basic infection control folks.
PS: No Ms EMT he did not make it clear. Either way I see idiots wondering around in scrubs on a daily basis. Thank God I don't work around such ignorant fools in my hospital. I used to come to your site for a laugh. Your combined ignorance isn't making me laugh anymore. Don't worry I won't be back. You guys I way to ignorant to waste my time on.
- Anonymous12:19 PM, January 29, 2008
It also should not take too much common sense on the part of our esteeemed ER/EMS collegues to realize they only know about a small fraction of the people who indeed do have these infections in the ER and act accordingly.ReplyDelete
You shouldn't have called me "Ms. EMT" because that just pisses me the fuck off.ReplyDelete
You're a prick, and I didn't even say anything about MRSA because I don't know shit about it. Dumbass.
And yea, he did make it clear.
Oh, and I had brain matter on my boots when I came home last night...ReplyDelete
or some shit like that.
This comment has been removed by the author.ReplyDelete
- Anonymous8:38 PM, January 29, 2008
"and I didn't even say anything about MRSA because I don't know shit about it"ReplyDelete
or some shit like that."
Now that's the kind of attitude about medical knowledge I like from my EMS people.
Ah, shit, you know what, you're about as dumb as a rock, and I'm not going to bother to educate you on what exactly an EMT does for MRSA.ReplyDelete
I couldn't even follow the attempt at reasoning in your post, so I won't try to argue most of the non-sequitur arguments. But I gotta respond to two particularly interesting things you wrote.
First: "more recently the more resistent strain is being seen without clear hospital association. Where did it come from... your ass?" We're talking about scrubs here....and you are talking about a bacteria "without clear hospital association" how is this even remotely logical? And, yes it might have come from my ass...sorry.
Secondly: "But hello dipshit S aureus is a very common SKIN BACTERIA. It "lives in the "nasal ala". Jeez where the hell did you train. Bangladesh?" Again, you're changing the subject from SA to MRSA and back again. I am correct when I state that the RESERVOIR for MRSA is the nasal ala. No, I didn't train in Bangladesh....they can tell the difference between skin and scrubs. Sure, skin swabs on all of us (and scrub swabs too for that matter) will grow Staph Aureus, Methacillin resistant Staph Aureus, and God knows what else. But do YOU take a shower and change your clothes before leaving any patient encounter? Do you go into public after work before you take a shower? If so, you're a hypocrit to your own attempt at reasoning.
I think you suffer from a disease that many consultants have. That is one of selection bias.
If you are seeing MRSA or C.Diff patients that are hospitalized, you're seeing a VERY tiny fraction of the patients we see in the ED with "spider bites" and diarrhea. Very tiny indeed.
In my ER, we DO follow the MRSA patients since no one else will do so. After I & D and maybe some Bactrim, Bactroban, or Clindamycin if indicated, 99% of these people are better. I can't remember the last time I admitted an MRSA patient (no memory jokes...it's just been a while). So, your assertion that us ER folk are sittin' around in our bacteria infested scrubs drinking mint julips and admitting the MRSA patients for you to "manage" is simply idiotic (at my place anyway...and if your ER docs have it THAT good, send me an application). We treat AND manage almost ALL of them. The ones you see are (hopefully) the complex cases.
As to the scrubs issue, about half of my group wear slacks and polo shirts to work, and some even wear ties (dorks). Doesn't seem logical that those clothes would be any less of a fomite than scrubs.
I will concede to you that infection control people teach the clothes, scrubs, gown/glove, and hand washing stuff all day long. From a purely technical perspective, I don't think you're wrong.....from a practical and logical perspective, I think you're nuts.
Come back to our blog for laughs (sadly, there are lots at your expense right now), but get a user name and be responsible for your comments.
And don't piss off em!
- Anonymous10:33 AM, January 30, 2008
Unfortunately ER doc85 you suffer from your own "selection bias". though I agree I see a smaller fraction of simple cellulitis that you do, You see probably only really know about 5% of all diagnosed MRSA patient's in the hospital (and trust me they all don't come in with MRSA, we give it to them). Most are diagnosed AFTER being hospitalized. You know about the ones that tell you and the ones with hospital records. In short you don't really have a clue about the vast majority of MRSA patients. I am not blaming you on that one. There is no way to know until the cultures are back which you may (or may not) hear about. Think about it, suddenly with the diagnosis of MRSA on the floor (or c. diff) the gowns, gloves, masks magically appear. What's the difference between that patient in the ER and the floor otherwise, really nothing besides the knowledge. The spread of MRSA and C-diff in hospitals is obviously been very well documented/published (hence the coverings). I know you know that (the EMT does not apparently). What is not well documented is the emergence of the hospital type resistent MRSA's in the community. Where did it come from (the only known setting presently is hospitals unless you want to blame it on expanded resistence, nobody knows the right answer here). Either way, you don't know about it in the ER. Also I have personally taken care of several C-diff patient without clear association, this scares me more personally. The issue is not just scrubs. It is all work clothing. Don't let your personal invective against me play a role here but think about this. If you don't know about the 90-95% of MRSA patient's diagnosed (that you admit), if all hospital protocols involve covering protection based on very well documented studies showing patient to patient transmission, then doesn't it make a modicum of commen sense not to wander around the planet in your work clothes (whether they be scrubs or dokkers)? Yes we can make arguments about how the majority of the populace is not immunocomprimised etc, etc. But I am here to tell you firsthand hospital type MRSA's are showing up in the community (and yes we can argue epidemiology that no one can yet answer). Heck, I even have a doc associate who aquired MRSA as a resident. It is a little common sense here. I am not saying, burn your dokkers or scubs after work. I am saying after draining pus all day, doesn't it make sense not to wander around in the same clothes? I am not a hypocrite. I don't wander around the planet after work in my clothes or scrubs. They get promptly washed. You are correct that gowns for every patient do not make sense (though if this continues you never know). I guess the difference between you and me is I have seen too many cases of clear patient to patient transmission of both MRSA and C. diff. I have seen cases of hospital type MRSA (and C. diff) that I can't explain. I have a very healthy respect for these infections. Also, again though MRSA can be mos commonly isolated in the nasal passage. It's "reservoir" is anywhere on the human body run of the mill staph is. Don't hang you hat on a nasal swab.ReplyDelete
ON a personal note I have never, ever heard of ER managing skin infections (or other) after the ER visit. No community health clinic in your city? Lastly I am and (will remain) an anon for one reason...flea (the pediatrician not the insect).
PS: MR. EMT: I am sorry you don't know what you don't know. I am not going to try to condense my 9 years of post graduate education (and 20 years of work experience) into bite-sized morsals for you. Suffice it to say. If you evaluate/transport patients you should know a little more than "shit" about MRSA and C. diff. May I suggest you look it up?
Very cogent post. Thank you. I do not deny that I also have a selection bias towards MRSA. I think we are arguing about apples and oranges. I'm talking about the shit I see all day long, drain, and dismiss. You're talking about much sicker patients...and also iatrogenic infections on patients who are there for something else.
Being a flea shouldn't prevent you from getting a user name and becomming a "known quantity" on the blog (all "anons" are considered FOS until proven otherwise). This blog wasn't intended to be an ER Doc overload. The original goal was to have different specialties represented. Etotheipi is the only non-EM contributer...and his posts always have a different (and usually very unique and hysterical) perspective. Your viewpoint is more than welcome and desired!
I too am a flea at heart having done my first residency in IM, then my "real" residency in EM (neither was in Bangladesh). Somehow, the flea never actually leaves the host. Even though OldFart "dipped" me before EM to rid me of all parasites.
Last eve, I drained 3 community acquired "spider bites" (all consistent with MRSA), packed them, and made an appt for them to return in 2 days for recheck.
However, one of my partners had a patient with a facial abscess/cellulitis that had progressed despite being seen in the ED the day before with I&D, IV Vanco, and p.o. clinda (cx were still pending but Gram stain was + cocci in clusters). She needed to be admitted....so now I remember when the last time we had to admit a (probable) MRSA. I thought about you and chuckled when I heard about the case.
On your personal note: yes we have a community health clinic, but they see diabetics and hypertensives who need meds and followup (frankly, I'd rather them use their limited budget for that and leave the pus to me). They're not set up to deal with MRSA (in fact I occasionally see patients from there after no I&D, who are not getting better on Keflex)! In my last two jobs (9 years) the ER was where we followed MRSA. Very few of these patients have any insurance (more selection bias).
On another personal note, em is a good kid. He's working half of his ass off and studying the other half off. If he has any ass left, he'll be taking care of us one day when we're brought in from the nursing home. He won't be a surgeon...he won't have any asshole left!
I'll promise to wash my scrubs if you'll get a user name and lets change our conversations into something comic and entertaining.
I'm a she damn it! Doesn't anyone read my damn blog anymore? hahaReplyDelete
I posted here about how MRSA is managed in EMS. Check it out if you're interested.
85: If someday, heaven forbid, I have to pick you up, I promise to not use the 14 gauage when I start an IV...
As my kids would say: "my bad".ReplyDelete
With the exception my incorrect prounouns, I believe the rest is correct.
If you ever pick me up from a nursing home, you can use the 14ga, but promise me you'll place Saran Wrap over my nose and mouth until I stop wiggling.
I have DNR tatooed on my cords...please respect my pharyngeal wishes!
It's all good.ReplyDelete
I'll make sure and respect your pharyngeal wishes, lol.
PS: Where can I get a cord tat?
emm said: "It's all good."ReplyDelete
My kids say that one too!
If I'm one of those poor contracted NH patients I would prefer a .40 cal between my eyes to an ETT.
I don't wanna go that way.
Made up the tat for humor, but I like the idea.
Makes sense, I'm younger than your 19 year old. :)ReplyDelete
I agree with the bullet in the brain vs. ETT...I once had a 21 year old patient from a wreck...she could only move her thumbs...she layed in a bed for a good year before she got sick one night...aspirated her vomit, hypoxic brain injury...got pneumonia...she sucked on a vent for the rest of her so called life. *sigh*


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Monday, May 18
What is Tat Soi?
I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.
Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.
What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.
How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.
Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.
This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.
Gingery Sauteed Tat-Soi with Tofu Steaks
Serves 2
Print recipe only here.
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
You might also like:
Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze
Asian Noodle Salad with Tofu and Mango
Mizuna and Broccoli Flower Salad
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39 comments:
- The Food Librarian said...
I love tat soi! This looks divine!
- May 18, 2009 at 3:46 PM
- Rita said...
This looks delicious, I never tried soi, but I bet I 'd love it.
- May 18, 2009 at 5:41 PM
This is wonderful! Green, healthy, and I everything but the tat soi at the ready in my pantry. This would be perfect for one of my nights when I'm cooking for just myself. Easy and flavorful.
- May 18, 2009 at 6:28 PM
- Manggy said...
I feel so embarrassed when something is apparently Asian and I can't quite identify it! I'll have to be on the look-out for this one. Though the recipe you described sounds like it would be great for a wide variety of greens :)
- May 18, 2009 at 8:39 PM
- Rachel said...
I learn something new each time I visit your space.
- May 18, 2009 at 8:49 PM
- Elyse said...
What a great use for tat soi. I can't wait to go to my local farmer's market to get my hands on some. And it seems to have paired so nicely with these tofu steaks! Thanks for teaching me about tat soi!
- May 18, 2009 at 10:01 PM
- debra said...
It's beautiful! And the recipe sounds like something we'd love. Thanks.
- May 19, 2009 at 5:30 AM
- Debbie said...
Never heard of this Susan, but it certainly looks delicious. I will have to keep a look out for this. We have a very large Asian grocery store here so they will probably have it.
- May 19, 2009 at 5:49 AM
- Kalyn Denny said...
This sound great to me! I'd love to try growing this if I could ever manage to get my garden started early enough!
- May 19, 2009 at 6:00 AM
- K Allrich said...
So fresh and beautiful. I wonder if it's in the mustard family- do you happen to know? (allergic to mustard family greens) I hope to be in So Cal this summer, by the way. ;-)
- May 19, 2009 at 6:52 AM
- Wendy said...
I tried to grow this last year but it just didn't happen. :( Maybe this year...
Love the recipe, btw. I make something similar with spring greens but I shall definitely try out your version soon.
- May 19, 2009 at 11:35 AM
- Simona Carini said...
I love tat soi and I grew some in my little garden last year. Warning: snails and slugs love it too.
- May 19, 2009 at 1:06 PM
- Culinary Wannabe said...
I am actually headed to the asian grocery store this afternoon to pick up some noodles for my husband. I'm going to give a looksie to see if they carry this.
- May 19, 2009 at 1:13 PM
You had me at mustard greens and bok choy. Tonight when I go to the market I will be looking for this veggie so I can experiment with it in an upcoming dinner. Thank you for offering options other than tofu - I'm still working on that ingredient with my family :-)
- May 19, 2009 at 3:04 PM
- Mrs. L said...
I may have seen this at my local farmers market but had no clue what it was. I'll have to specifically look for it next time I go.
- May 19, 2009 at 3:21 PM
- Michelle @ Find Your Balance said...
So many beautiful greens to try...this is one I don't think I've seen. Anyway I get scared away by the asian greens sometimes! Looks delicious though.
- May 19, 2009 at 4:50 PM
- redmenace said...
I've got to try this. I LOVE all greens. Thanks for the introduction to a new leafy green!
- May 19, 2009 at 9:14 PM
- Julia said...
I have tat soi growing in my garden and mainly use it in salads, but this dish looks fabulous! I'll have to try this diversion.
- May 20, 2009 at 4:55 AM
- Juliana said...
I never had this kind of green..and thank you so much for sharing such nice information about it. Great combination with tofu. Nice pictures. By the way, thank you for visiting my site.
- May 20, 2009 at 1:49 PM
- Lydia (The Perfect Pantry) said...
Tatsoi has been showing up at some farmers' markets here in RI in the past couple of years. I'll be looking for it when the markets open again next month.
- May 20, 2009 at 4:41 PM
- Unknown said...
There are just so many good green leafy vegetables out there. Thanks for sharing your knowledge on this one. And might I add what a delicious recipe too! I hope you wouldn't mind having Foodista readers directed to your blog. Just add your choice of widget and you're all set!
- May 20, 2009 at 7:23 PM
- aforkfulofspaghetti said...
Nope, not come across that one before. But a cross between bok choy and mustard greens sounds good to me, for sure!
- May 21, 2009 at 12:17 AM
- T.W. Barritt at Culinary Types said...
Your "steaks" look delicious. I suspect that what I was told was tat soi last summer was actually not - it looked nothing like this. There can be some confusion on these wonderful varieties of greens.
- May 21, 2009 at 2:49 AM
- Susan from Food Blogga said...
foodlibrarian-I'm so happy to hear that!
rita-Hope you do soon.
haleysuzanne-It's all good, isn't it?
mark-Ah, no worries. :)
elyse-You're quite welcome! Good luck at the market.
debra-You're very welcome!
debbie-I'm sure they will. Good luck!
kalyn-It would be a lovely addition, indeed.
karina-It is in the same family. Let me know when you'll be here!
wendy-Good luck this year!
simona-Thanks for the heads up!
ashley-I hope you find some!
everydayfoodie-No problem. I love it, but my husband doesn't, so I understand.
mrsl-Glad to be of help.
michelle-This one isn't too scary. ;)
redmeance-you're quite welcome!
julia-In your own garden? You're lucky!
juliana-Thanks for the kind words. You're welcome. It's my pleasure. :)
lydia-I'm glad to hear that.
desmone-I'm glad you like the recipe.
afos-It really is good.
tw-Indeed. They are so many varieties nowadays.
- May 21, 2009 at 5:46 PM
- Barbara GF said...
This recipe sounds really good, Susan. I love tatsoi. Can't wait for the first garden crop of it! Paired with those tofu "steaks," you've got a perfect combination.
- May 22, 2009 at 8:40 AM
- bee said...
gorgeous pics. i will look out for this.
- May 23, 2009 at 8:14 AM
- Giff said...
Thanks for introducing me to an interesting ingredient. It sounds rather good and I hope to run across it here on the east coast.
- May 28, 2009 at 7:59 AM
- Gourmet Mama said...
This is an interesting ingredient. I will have to try out your recipe. And hopefully if it tastes as delicious as it looks, I might try using it in some of my own recipes. Thanks for the intro!
- June 5, 2009 at 5:18 PM
Im in the COLD Waikato and my Tatsoi has been growing from early August and is prolific! Brought mine from the most unusual of places - Matamata Supermarket for anyone out there! Natasha.
- September 2, 2009 at 2:07 PM
This was really good. We received 2 bunches of Tat Soi from our community garden and Googled Tat Soi and found this page. The sauce is great and would work for many types of greens.
- November 29, 2009 at 4:48 PM
- Susan from Food Blogga said...
anonymous-I'm so happy to hear it! Community gardens are so wonderful.
- November 30, 2009 at 8:47 AM
Just tried it from a farmers market.The stem is like various choys..almost no taste and soft but the leaves vary in strenght from a light peppery taste to knowing it's there.I'm soaking it with mustard greens in sea salt brine for tomorrow night. Wonder how it's going to come out.Russ
- December 4, 2009 at 12:45 AM
I just harvested a boatload of Tat Soi. Amazed at how well it grew during high altitude (9000 feet) autumn. Tastes great too, putting it in Split Pea soup in place of Spinach
- October 16, 2010 at 4:28 PM
- vaearii said...
Does anyone know if tat soi can be blanched & frozen? I work with a small group that gets surplus farm products. We got a huge batch of tatsoi & have distributed most of it to our food challenged families. We have more left than can be used before it goes bad. We're thinking it can be frozen for use in oriental soups.
Any help would be greatly appreciated.
- October 18, 2010 at 11:23 AM
Wow. We got some tatsoi in our veggie basket and I came upon this recipe tonight and just happened to have all the ingredients. Super impressed - it was absolutely delicious! Will be looking for more tatsoi so I can make this again.
- October 7, 2011 at 6:26 PM
- Susan from Food Blogga said...
amyj-Woo-hoo! Another tat-soi lover! Isn't it lovely?
- October 15, 2011 at 8:29 AM
- mo said...
I've been looking for this for a long time. Used to be included in a favorite Trader Joe's mix, but then they dropped it. Mad, sad--but now that I know what it is, I can find and grow my own, somehow!
- June 15, 2012 at 4:19 PM
You can buy seeds for Tat Soi & many other wonderful organic foods at Puritan's Pride (vitamins.com). I have not tried it yet, but am looking forward to it. I am not affiliated with PP, but have most satisfactorily shopped there for many years.
- July 5, 2012 at 9:10 AM
- Susan from Food Blogga said...
mo-I haven't seen it at TJs either. :(
anonymous-Great point. Thanks for sharing!
- July 12, 2012 at 9:27 AM


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This is a postcard from my own collection. It is a real photograph published by Joanes Publications, Broomhouse, George Nympton, South Molton, Devon.
The postcard is unused and in very good condition.
The image is of steam engine number 45522 'Prestatyn' with a train from Carlisle at Horton in Ribblesdale station and is dated 27 July 1962.
If you're a regular reader of my blog you might remember that Horton in Ribblesdale is an important location in my ancestry. This is where my nannie, Florrie Musgrove, was born in 1897 – here's a recent post about Foredale Cottages where she lived.
Horton in Ribblesdale railway station was built in 1876 during the construction of the 73 mile long stretch of line between Settle and Carlisle by the Midland Railway Company. The line runs through remote regions of the Yorkshire Dales and the North Pennines, and is considered to be the most scenic railway in England. The drama of its history and construction mean that it is regarded as one of the culminating symbols of Victorian enterprise and engineering.
All the station buildings along the route were designed by Midland Railway Company architect John Holloway Sanders. The general design was known as Derby (or Midland) Gothic because the company was based in Derby.
There were three sizes of buildings in all, reflecting the relative importance of the station stops. Horton in Ribblesdale was a Type C station.
In 1963, Beeching Report into the restructuring of British Rail recommended the withdrawal of all passenger services from the line. Some smaller stations had closed in the 1950s. The Beeching recommendations were shelved, but in May 1970 all stations except for Settle and Appleby were closed.
Over the next two decades the Settle – Carlisle line faced the threat of closure by British Rail as passenger number reduced and the cost of repairing viaducts and abandoned station buildings grew. A very public campaign against the closure was eventually successful and the Government finally refused consent to close the line in 1989.
Meanwhile refurbishment work had already begun at Horton in Ribblesdale station and it was reopened in 1986.
There is one other family connection with this post. The Midland Railway Company was merged into the London Midland & Scottish Railway, with the LNWR also forming part of the new company. My granddad, Joseph Dawson, worked for LM&S, first as a fireman then a driver. He's the one in the photograph with a x on his arm.


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One of my main rules of cooking is that I never make anything that I don't like. And I have never liked anything with an anise flavor. Never. I have even returned dishes in restaurants if they have too strong of a tarragon or anise basil seasoning.
A few years ago, I overheard my friend Naomi saying, "don't yuck someone's yum." A pithy little phrase, but one that I sometimes have difficulty following. However, writing here has taken my cooking and exploration of food to a new level, and is an opportunity to check out things that I have not normally been particularly keen on.
So, when I went to a cooking demonstration at the Cambridge School of Culinary Arts last week, I was thrilled to discover that of the dishes made, my favorite was a fennel and pistachio salad. Janna Gur, the Chief Editor of Al HaShulchan, Israel's monthly foodie magazine, taught the course and took the participants on a gastronomic tour of Israel.
The two main written recipes that Gur shared with us were actually ones she received from chef/ restaurateur/ artisan bread baker Erez Komarovsky (owner of Lechem Erez/Erez Breads); they were tied together by what she called "the beauty of their monochromatic palettes." First, there was my favorite, the fennel salad with its yellow sand greens, and then a beetroot and pomegranate salad that Gur described as "a tiny jewel box" with its ruby colors and whose flavors together "sing."
Gur also demonstrated a technique for "burnt eggplant" roasted on a gas burner or in the oven (prick the skin if you're making in the oven to prevent an explosion) until the skin is charred and flesh is soft. She then shared a few variations on how to serve:
– traditional eggplant salad with mayonnaise and lemon
– "baba deconstructed": split burnt eggplant and flatten on plate; top with baba ingredients – tahina, lemon juice, tomato seeds, honey, fresh herbs, and then serve – eater scoops out the eggplant with its toppings
– Gur's Romanian mother's eggplant salad (she called it the "reds and the blues" – for the tomatoes and eggplants): scoop flesh out of the eggplant and chop; mix with grated tomatos (liquid reserved), chopped tomatoes, grated onions (so less sharp), chopped garlic, salt, pepper, and vegetable oil (not olive oil)
Woven throughout the demonstration were pictures and anecdotes of Israel's progression from a literal culinary wasteland in the 1980s when Gur was an El Al flight attendant, carrying oranges from Florida and olives from Greece, to its current reclaiming of its historical title, "eretz chalav u'dvash" — the land flowing with milk and honey. Today you can find groves of pomegranates. A rich melting pot of Ashkenazi and Sephardic Jewish, Arabic, Mediterranean, and North African flavors and influences. Wineries rivaling those in France. Classics reinvented like Turkish malabi, a pudding made with rose water, turned into a rosewater-topped cheesecake.
Over the next few weeks, I plan to devour the cookbook that Gur signed for me and, given the success of the fennel salad, I can't wait to try more recipes.
Erez Komarovsky's Monochromatic Fennel and Pistachio Salad
Adapted from Janna Gur's The Book of New Israeli Food: A Culinary Journey.
There must be some chemisty (magic?) involved in the technique of submerging the cut fennel in ice water and then mingling with lemon suprêmes (in Israel, apparently these are called "fillets") before adding a honey-based dressing with a little kick from a hot pepper. Whatever it is, I was determined to recreate the recipe as soon as I could buy some fennel for the first time in my life! Coming from an anise "yucker" that's saying a lot. Perhaps my taste buds are changing. [For example, recently I bought some Absenthe on a whim and found it not altogether distasteful. And I did not have more than a few sips, so I can't blame my judgment or lack thereof on la fée verte.] Or perhaps, Janna Gur and Erez Komarovsky are just that good. I'm betting on the latter.
If the acid in the lemon is too strong for you, try some Granny Smith apple, sliced into thin segments to provide tartness with less acidity and keeping with the color palette. Add a splash of lemon juice to prevent the apples from turning brown.
Serves 6
– 2 large of 3-4 small fennel bulbs
– 1/2 C lemon suprêmes (or, as Gur calls them, filleted lemon segments) – 3-4 lemons at least
– Coarse sea salt
– 1/4 C delicate olive oil
– 1 hot green pepper, chopped finely (I used a serrano pepper)
– 2 T honey
– 1/2 C pistachio nuts, roasted and crushed (I used unsalted ones)
Cut the fennel bulbs in half and then into thin longitudinal slices. Soak in ice water for about 30 minutes (I just stuck in a bowl of cold water and then in my freezer).
While soaking, roast pistachio nuts in 350ºF for about 10 minutes and allow to cool.
Drain and mix the fennel slices with the lemon segments (reserve juice for later). Sprinkle coarse sea salt on top and set aside to rest for 15 more minutes.
Mix fennel and lemon salad with olive oil, hot pepper, and honey. Add nuts immediately before serving.
B'tay Avon!
I had a little bit of leftover salad and, after marinating for 2 more days, it was great thrown on baby mixed greens with a few more roasted pistachios.
** DOCTOR'S NOTE: Proceed with caution due to the recent salmonella scare and recall associated with pistachios. Roasting is supposed to kill the bacteria, and I always roast nuts myself. Do what makes you comfortable in this respect. The salad can obviously be made without pistachios. Try pinenuts instead.
Erez Komarovsky's "Jewel Box" Beetroot and Pomegranate Salad
From Janna Gur's The Book of New Israeli Food: A Culinary Journey. I have not yet tried to make this salad at home, but it was also excellent (but I like beets!).
Serves 6
– 3-4 medium beets (if you want to cheat, you can probably use canned)
-2 T pomegranate concentrate (Pomi juice should work)
– 2-3 T freshly squeezed lemon juice
– 2-3 dried chili peppers, crushed
– Coarse sea salt
– 1/4 C delicate olive oil
– 1/2 C fresh cilantro leaves
– 1 C pomegranate seeds – we used pre-packaged pomegranate seeds in the class; the trick to removing seeds from a pomegranate is to cut into quarters and then submerge in cold water – many of the seeds will rise to the surface; you can gently tease the remaining seeds from the white membranes with your fingers under water
Boil beets in water until tender. Cool, peel, and cut into a very small dice.
Mix with the pomegranate concentrate, lemon juice, peppers, and coarse sea salt. Set aside for ~15 minutes.
Mix the salad with the cilantro leaves and pomegranate seeds. Pour olive oil on top and serve.


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I've been playing around with quinoa since before Passover to find some good recipes; since it's a great source of non-meat protein, I figured this would be a prefect choice to bring over to lunch with my vegan friend "farmer Laura." Like tofu or rice, quinoa tends to take on the flavor of its sauce, but I have sometimes been disappointed with quinoa if it isn't well-dressed.
Actually, I have sometimes been disappointed with people if they aren't well-dressed. And by this I mean not appropriately attired for the setting. Flip-flops in the lab or an office. White socks with black shoes. White at a wedding if you're not the bride. A full-Windsor knot tie with a button-down collar. My classmate in the hospital did not appreciate when I shared this commentary with him.
But I digress.
Back to the quinoa. Because I was really happy to find not one, but two, quite well-attired quinoa salads for different moods. One spicy and sweet with the best that warmer weather has to offer. The other hailing from a warm climate, but more savory and using mainly pantry staples.
A few words about preparing quinoa. It is pretty versatile and most of the products I've seen sold in my neighborhood are pre-rinsed, obviating one preparation step for removing the bitter-tasting saponin covering. The easiest way I've found to get fluffy quinoa is to boil quinoa in salted water (1:2 ratio) for about 15 minutes in a covered pot, remove from the heat, fluff with a fork once the water is absorbed, and then allow the quinoa to fully cool in the covered pot. Only add the dressing and other ingredients to quinoa that has cooled to avoid a slimy mess.
Quinoa-Mango Salad with Lime-Cumin Vinaigrette
Adapted from Julie at Kitchenography's Quinoa, Watercress and Mango Salad with Lime-Curry Vinaigrette. I eliminated the red pepper, doubled the mango, substituted cumin for curry, and made the dressing a bit sweeter, spicier, and saltier. The star here is the mango, but the dressing is pretty kicking as well.
– 1 cup quinoa, rinsed (if not using pre-rinsed quinoa)
– 2 mangoes, diced
– 1 bunch watercress, stems removed (or 2 handfuls baby spinach in a pinch) – watercress has a bit more assertiveness to balance out the sweetness of the mango
Lime-Cumin Vinaigrette
– Juice of 1 lime (~3 tablespoons) – don't forget to zest first
– 2 teaspoons cumin
– pinch of cayenne pepper (optional)
– 1 teaspoon freshly grated ginger
– 1 1/2 -2 t brown sugar or honey (my preference is sugar – demura sugar works well also)
– 3 tablespoons canola oil
– Salt and pepper
– Lime zest for garnish
Put 1 C quinoa, 1/2 tsp salt, and 2 C water in a medium saucepan. Bring to a boil, reduce to a simmer, cover pan and cook for 13 to 15 minutes, until water is absorbed. Fluff with fork. Turn off the heat and let the quinoa sit covered until it has cooled completely.
While quinoa is cooking, whisk the vinaigrette ingredients together (or just put in a small jar and shake) and set aside.
Note – I keep ginger in the freezer. It thaws quite quickly and is easy to grate on a little grater like the one that I bought in Chinatown several years ago (not sure which Northeastern city I was living in and which Chinatown was nearest) or with a Microplane.
When the quinoa has cooled, toss with enough dressing to moisten (about 1/2-2/3 the dressing). Add the watercress (or spinach) and mango, and toss, adding enough additional dressing to lightly coat. Taste for salt and pepper and add additional as appropriate.
Serve garnished with a sprinkle of lime zest and cayenne pepper for color and a kick.
NOTE: you can prepare the quinoa portion with dressing a day or two in advance – the mixture improves as the flavors sit) and then add mango and watercress at the last minute, splashing on some extra dressing. Additionally, leftover salad does equally well in the fridge for a day or two as watercress does not wilt much with this dressing (spinach holds up almost as well).
Mediterranean Quinoa Salad with Pantry Staples
Adapted from Lauren at East Village Kitchen. This is a very simple salad that mainly uses ingredients you have around your pantry, plus fresh basil (that I have on my windowsill). Despite what I have said in the past about sun-dried tomatoes, if you reconstitute them in hot water in the time it takes to cook the quinoa, they will be pretty good and the right consistency (but don't let them soak for too long!) — I prefer this to the jarred, packed in oil variety.
Serves 3-4
– 5-6 sun-dried tomatoes
– 3 T olive oil, divided
– 1 onion, chopped
– 1 C quinoa, rinsed if not using pre-rinsed
– 1/4 C white balsamic vinegar (or white wine vinegar)
– 1 lemon
– fresh basil
– salt and peppers to taste
Cut sun-dried tomatoes into strips with kitchen shears and cover with boiling water. Soak for 15-20 minutes while preparing quinoa (DO NOT SOAK FOR LONGER!). Drain water and allow reconstituted tomatoes to cool in ~1 T of olive oil.
Heat 1-2T olive oil in saucepan over medium heat and saute chopped onions until translucent, about 5 minutes. Add a pinch or two of salt.
Add 1 C quinoa and 2 C water (or follow instructions on quinoa package) to pot containing translucent onions and salt and bring to a boil. Reduce to a simmer, cover pan and cook for 13 to 15 minutes, until water is absorbed. Fluff with fork. Turn off the heat and let the quinoa sit covered until it has cooled completely.
Once quinoa has cooled, add vinegar and about 2 T of freshly squeezed lemon juice (or more to taste).
Add sun-dried tomatoes plus the olive oil that they have been sitting in. The oil is now also infused with some of the tomato flavor.
Chifonnade a small handful of fresh basil (~1/2 C) over the top (again, kitchen shears are pretty handy here if you want to take a short-cut ) and mix with quinoa. As the basil gets crushed, its flavor releases and mixes with that of the concentrated tomatoes.
Add salt and pepper to taste. If too acidic, add a splash of olive oil. Like the other quinoa recipe, this one also improves with about a day in the fridge.


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Mother's Day is this Sunday, which means you're either taking Mom out for brunch or making her brunch at home. Last year I provided a week's worth of recipes for Mother's Day brunch and had planned on doing the same this year. I have decided against it.
Instead, I'm going to provide you with one recipe, one sublimely simple yet decadent recipe, for Mascarpone, Nutella, and Fresh Berry Toasts. Crunchy Italian toast is slathered with creamy Nutella and rich mascarpone cheese then topped with sweet, sliced fresh strawberries.
When I posted on Facebook that I was creating Mother's Day brunch recipes and that one included Nutella and mascarpone, my dear friend Kate of Kate in the Kitchen, replied, "Well, what else do you need???" Exactly.
So if you want to become Mom's favorite child (even if only for a day) make her these Mascarpone, Nutella, and Fresh Berry Toasts.
Mascarpone, Nutella, and Fresh Berry Toasts
Print recipe only here.
You really don't need measurements for this recipe. An (8-ounce) tub of mascarpone cheese and 2 pints of berries should make about a dozen toasts.
A (1 pound) loaf of sliced Italian bread
Butter for toasting
1 jar Nutella
1 (8-ounce tub) mascarpone cheese
2 pints fresh berries, such as raspberries, blueberries, or strawberries
1. Lightly butter bread and toast until golden.
2. Smear on a layer of Nutella, then top with a Layer of mascarpone. Arrange fresh berries on top. Serve immediately. Await praise.
Nutella Banana Gyoza recipe at La Fuji Mama
Nutella Banana Bruschetta recipe from Perfect Pantry
Nutella Swirled Poundcake recipe from More Than Burnt Toast
Rose Scented Nutella Brioche Pudding recipe from No Recipes


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2014 Movies: The 44 Most Anticipated Blockbusters, Comedies, Dramas, & More
2013 was, by almost everyone's account, a pretty stellar year for movies, which it didn't necessary look like it was going to be from the outset, what with the high number of sequels, spin-offs, and "shared universe" titles on the calendar. (You can read our own recap of our 50 favorites here.)
We only mention that because, while 2014 looks similar in the sense that it is overstuffed with titles followed by either a number or a subtitle, that this year could be just as full of surprises, along with all the Transformers, Muppets, and superheroes we've come to know and love. So use this list as a roadmap, not a crystal ball.
As always there are plenty of movies that haven't been scheduled or detailed as of yet; between Sundance and SXSW, the next few months will also reveal a whole heaping of independent features vying for the coveted Next Big Thing title. So, even though we've listed a whole bunch of potential hits here, there are just as many unscheduled and unknowable movies out there, ready to take 2014 by storm.
Gallery | 2014 Movies: 44 Blockbusters, Comedies, Dramas, & More
- 'The LEGO Movie' (February 7, 2014)
Because, honestly, who doesn't want to see a LEGO movie? Especially one directed by "21 Jump Street" filmmakers Phil Lord and Chris Miller, who bring the iconic building-block toy to life via an ingenious mixture of stop motion and computer animation. Oh, and did we mention it stars Chris Pratt and Elizabeth Banks, with appearances by Channing Tatum (as Superman), Jonah Hill (as the Green Lantern) and Cobie Smulders (as Wonder Woman)? Because it does.
- 'Monuments Men' (February 7, 2014)
Originally tapped as a late-2013 Oscar contender, it just wasn't ready in time, so George Clooney's sprawling World War II drama about an allied group tasked with recovering and preserving art and architecture in danger of being destroyed by the Nazis, got bumped to early 2014. This doesn't mean that the film — co-starring Matt Damon, Bill Murray, Cate Blanchett, John Goodman, and Jean Dujardin — won't be any less exciting and compelling.
- 'Robocop' (February 12, 2014)
Blurring the line between "excitement" and "morbid curiosity" is this newfangled "re-imagining" of the beloved 1987 original. This time out, expect a lot of computer-generated whiz-bangery to accompany the tale of an average cop ("The Killing" star Joel Kinnaman) transformed into a robotic crime fighter by a nefarious corporation. With a truly killer supporting cast that includes Gary Oldman, Michael Keaton, and Samuel L. Jackson, we just hope that "Robocop" can transition to the future without losing any of its satiric bite.
- 'Non-Stop' (February 28, 2014)
Liam Neeson has been on something of a roll since his career-boosting "Taken," assuming the unlikely role of action-movie icon. That continues with "Non-Stop," which reunites him with his "Unknown" director Jaume Collet-Serra (and that film's superstar producer, Joel Silver) and finds Neeson assuming the role of an air marshal tasked with solving a deadly mystery while traveling from New York to London. If the movie is half as thrilling as the trailer, it's gonna be a blast.
- 'Mr. Peabody & Sherman' (March 7, 2014)
Everyone's favorite time travelers, super-intelligent doc Mr. Peabody (voiced by Ty Burrell) and his pet human Sherman (Max Charles) embark on their first big-screen outing, courtesy of DreamWorks Animation. Expect the classic "Rocky and Bullwinkle Show" characters to get a fresh coat of paint for their 2014 reinvention, with the classic sense of fun.
- '300: Rise of an Empire' (March 7, 2014)
Remember "300," the comic book-y historic action movie that made a star out of Gerard Butler? Well here's the "side-quel" (yes, that's what they're calling it), a prequel/sequel that is mostly set on the water while maintaining the movie's living graphic novel visual style. (Noam Murro takes over for director Zack Snyder, who was too busy with "Man of Steel," but is a credited producer and co-writer.) Expect lots of slow-motion bloodletting.
- 'The Grand Budapest Hotel' (March 7, 2014)
Wes Anderson's latest cinematic confection looks to be the most Wes Anderson-y yet. Taking place during three time periods (each with their own specific aspect ratio), this rococo comedy stars Ralph Fiennes as a wacky hotel concierge (in a role originally meant for Johnny Depp) who befriends a young "lobby boy" (newcomer Tony Revolori). There are a whole bunch of returning Anderson players (Jeff Goldblum, Bill Murray, Adrien Brody, Willem Dafoe, Edward Norton, and Jason Schwartzman) comically mugging alongside a host of brand-new personalities (Mathieu Amalric, Jude Law, Saoirse Ronan) inside Anderson's exquisitely crafted dollhouses. Expect the DVD (part of the Criterion collection, no doubt) to be sold at Urban Outfitters locations nationwide.
- 'Need for Speed' (March 14, 2014)
With "Need for Speed," the insanely popular video game series vrooms onto the big screen with "Breaking Bad" star Aaron Paul planted firmly in the driver's seat. Paul plays a racer who is framed for a crime he didn't commit and, upon being released, seeks vengeance. Expect lots of fast-paced race sequences and be sure to drink it all in, especially since the next "Fast and Furious" installment was bumped to Spring 2015.
- 'Veronica Mars' (March 14, 2014)
The cherished cult television series (which ran for three seasons on The CW) makes the improbably leap to the big screen thanks to a highly publicized Kickstarter campaign and the ceaseless efforts of star Kristen Bell (who returns to star as well as produce). Instead of a high school private eye, Veronica is all grown up, returning to her hometown of Neptune, California, when her ex-boyfriend is once again accused of a murder she's sure he didn't commit. Expect all of the hallmarks of the original series (danger, intrigue, and adorableness) to translate well.
- 'Divergent' (March 21, 2014)
Gunning for the "next 'Hunger Games'" title, "Divergent" is based on the best-selling young adult novel by Veronica Roth and stars Shailene Woodley as a young girl who bucks the trend of a futuristic society, which sorts its citizens based on five personality traits. As directed by "Limitless" filmmaker Neil Burger, it could be some nicely pulpy paperback fun, especially with Kate Winslet cast as some kind of bureaucratic heavy.
- 'Muppets Most Wanted' (March 21, 2014)
Downside: Walter, that super boring new Muppet from 2011's Oscar-winning "The Muppets" is back, alongside all of your classic characters (Kermit, Miss Piggy, etc.) Upside: This movie looks much, much funnier, taking loose inspiration from "The Great Muppet Caper" and featuring Ricky Gervais as the accomplice to a Kermit lookalike jewel thief. The footage we saw at 2013's D23 made us howl with laughter.
- 'Noah' (March 28, 2014)
How did filmmaker Darren Aronofsky choose to follow up his Oscar-winning psychosexual thriller "Black Swan"? With a $ 150 million biblical epic, of course! Russell Crowe stars as the titular ark-builder, with a storyline that supposedly mixes the classic mythological tale with a modern environmental message, and decidedly Aronofsky-esque visual flourishes. Expect the results to be highly controversial and totally riveting.
- 'Captain America: The Winter Soldier' (April 4, 2014)
What makes this "Captain America" sequel so exciting isn't the fact that it's another "Captain America" movie, but that the filmmakers have promised a film that's in the vein of '70s conspiracy thrillers and not over-the-top superhero epics. The resulting film finds our frostbitten hero (Chris Evans, once again) battling the bureaucratic machine while also facing off against his former partner turned prime adversary, The Winter Soldier (Sebastian Stan). Scarlett Johansson and Samuel L. Jackson return, and Robert Redford shows up as the head of S.H.I.E.L.D. Excelsior indeed.
- 'Sabotage' (April 11, 2014)
In this jack-booted retelling of Agatha Christie's classic whodunit "And Then There Were None," Arnold Schwarzenegger stars as the leader of an elite team of DEA agents who are being bumped off one by one. Since this thing is being directed by David Ayer, the mind behind "Training Day" and "End of Watch," we're sure that the high concept will be balanced out with some streetwise grittiness.
- 'Transcendence' (April 18, 2014)
When will Hollywood show any originality? "Transcendence" is that tired old yarn about a mad scientist (Johnny Depp) whose poisoned by a group of Luddite terrorists and chooses to have his consciousness inserted into a computer program, where his insatiable lust for information and power leads him to start a worldwide revolution. Come on guys, could you at least try something new? We're kidding, of course, and the appealingly whacked-out concept is made even more tantalizing by the fact that it marks the directorial debut of Wally Pfister, Christopher Nolan's longtime cinematographer (Nolan also serves as a producer).
- 'The Amazing Spider-Man 2' (May 2, 2014)
Your favorite neighborhood wall crawler is back! This time, Spider-Man (Andrew Garfield, once again) faces a whole battery of foes that now include Electro (Jamie Foxx), Green Goblin (Dane DeHaan), and the Rhino (Paul Giamatti). Just as scary as this fleet of baddies, however, is Peter Parker's continued involvement with Gwen Stacy (Emma Stone). Marc Webb returns as a director and, with the recently announced spin-off films, expect a fair amount of universe-building in this installment.
- 'Neighbors' (May 9, 2014)
If you haven't seen the red-band trailer for "Neighbors," a new comedy that pits Seth Rogen and Rose Byrne's married couple against a fraternity that has taken up root next door (led by Zac Efron), then please do. Now that you've seen it, you can understand why this has the potential of being one of 2014's breakout comedies. It looks funny. To the max.
- 'Godzilla' (May 16, 2014)
If last summer's giant monster mash "Pacific Rim" still left you itchy for giant beasts attacking major cities, then leave it to the original King of the Monsters, "Godzilla," to scratch that itch. Hopefully, this new interpretation of the legendary Japanese creature, which stars Aaron Taylor-Johnson, Bryan Cranston, and Elizabeth Olsen, will singlehandedly wash away the memory of 1998's abysmal "Godzilla." You know, the one where Godzilla laid eggs in Madison Square Garden and it never stopped raining? Yeah, that one.
- 'X-Men: Days of Future Past' (May 23, 2014)
This could be the year's coolest and most confusing big-budget superhero joint: "X-Men: Days of Future Past" uses time travel and alternate reality mumbo jumbo to bring the separate casts of the two threads of Fox's "X-Men" franchise (both 2011's "X-Men: First Class" and the "X-Men" trilogy that formally ended with 2006's "X-Men: The Last Stand") together. Fox is betting that this is going to be huge, and, in fact, it's got to be: "X-Men: Days of Future Past" is reportedly the second most expensive movie the studio has ever produced… after "Avatar."
- 'Maleficent' (May 30, 2014)
Are fairy tales the new superheroes? The latest in the bedtime story revival is "Maleficent," the tale of "Sleeping Beauty" as told from the perspective of the wickedly horned witch from Disney's 1959 animated classic. This is all well and good, until you realize that Angelina Jolie is playing the titular baddie. Then it gets tipped over into a whole different realm of cool. Elle Fanning also stars as the young Aurora.
- 'Edge of Tomorrow' (June 6, 2014)
We still wish they had kept the infinitely cooler original title "All You Need Is Kill," but "Edge of Tomorrow" still looks totally, totally awesome. It's set in a future world where mankind is battling a race of invading alien beings. Tom Cruise plays a man who continually dies on the battlefield and is reborn instantly, making him humanity's best hope for survival. Could it be confusing and unwieldy? For sure. But the trailer promises hectic fun. Even the tagline ("Live, Die, Repeat") kicks butt.
- '22 Jump Street' (June 13, 2014)
2012's most unexpectedly awesome action-comedy gets a slightly more expected sequel. In this follow-up, undercover cops / total goofballs Jonah Hill and Channing Tatum try to break up a drug ring in a local college. While it might lack some of the surprise of the original (itself based on a cult '80s TV series), this sequel should still bring the silly in a big way, especially with original directors Phil Lord and Chris Miller back on board.
- 'How to Train Your Dragon 2' (June 13, 2014)
While we haven't exactly been wanting on the dragon front since 2011's "How to Train Your Dragon," what with an animated spin-off show and a flood of related merchandise invading store shelves, it's still nice to have a proper sequel to ogle and awe over. This installment has our hero Hiccup (Jay Baruchel), now a teen, connecting with his estranged, dragon-loving mother (Cate Blanchett) and facing off against an evil dragon hunter (Djimon Hounsou). Have we said dragon enough in this blurb? How about one more? Dragon!
- 'Transformers: Age of Extinction' (June 27, 2014)
What makes "Transformers: Age of Extinction" interesting is that it seems to be an inner-franchise reboot. Michael Bay, who helmed the previous three films, returns as a director, as does Steven Spielberg in an advisory, executive producer role. But everything else about the movie is being rebuilt from the ground up — the cast has been entirely switched out (it's now led by Mark Wahlberg) and the transformers themselves have been radically redesigned (plus, the only returning bots are Optimus Prime and Bumblebee). This time around, we get Dinobots!
- 'Dawn of the Planet of the Apes' (July 11, 2014)
2011's "Rise of the Planet of the Apes" was great. Like really, really great. It also made some substantial coin. So it's not exactly a shock that Fox quickly pursued a sequel, this time set in the early days of the human/ape war. Andy Serkis returns as Caesar, the leader of the ape resistance, with Weta again providing the eye-popping visual effects. Factor in a stellar cast, including Gary Oldman and Jason Clarke, and even if we all know how these movies are going to end (considering they function as a de facto prequel), we can't wait to see how they'll turn out.
- 'Jupiter Ascending' (July 18, 2014)
The Wachowskis return to the science-fiction genre in earnest after redefining it more than a decade earlier with 1999's "The Matrix" (although they dabbled in it via "Speed Racer" and their sections of "Cloud Atlas"). This time, the duo takes on a more mythological approach, with a fairy tale-ish yarn about a young human girl (Mila Kunis) who is spirited away by a werewolf-y bounty hunter (Channing Tatum) and told that she is the queen of the universe. You know, typical first date stuff.
- 'Guardians of the Galaxy' (August 1, 2014)
Get ready for the Marvel galaxy to get weird. Although the characters, a ragtag band of intergalactic misfits that includes a green girl, a talking raccoon and a sentient tree creature, are largely unknown to the world at large, they're about to become everyone's favorite superheroes. This is basically the Marvel version of "Star Wars," except every character is Han Solo. Based on what we've seen (and much of we can't spill until much closer to release), it's easy to say that this is the most exciting Marvel project since "The Avengers."
- 'Teenage Mutant Ninja Turtles' (August 8, 2014)
Heroes in a half shell, turtle power! That's right — your favorite karate-chopping, pizza-loving teenage reptiles are back, this time powered by producer Michael Bay. Not a whole lot is known about this remake, besides the fact that the turtles will be computer-generated (by the folks at Weta) and that Megan Fox will play the iconic role of reporter April O'Neil, with "Lone Ranger" baddie William Fichtner signed on for serrated villain Shredder. As long as it's better than that awful animated movie from a few years ago, we'll be happy.
- 'The Expendables 3' (August 15, 2014)
Yes, the Medicare-with-muscles franchise is back for another bullet-riddled go around. This time, Mel Gibson, Wesley Snipes, Antonio Banderas, Kelsey Grammer, and Harrison Ford join the old timers-with-firearms club that already includes Sylvester Stallone, Jet Li, Dolph Lundgren, and Arnold Schwarzenegger. Patrick Hughes, who helmed the nifty Australian thriller "Red Hill," directs the carnage this time around, which is reason enough to get jazzed.
- 'Sin City: A Dame to Kill For' (August 22, 2014)
Well, it looks like they finally got around to making a sequel to 2005's graphic novel adaptation "Sin City." Original co-directors Robert Rodriguez and Frank Miller are back for another stylishly film noir exercise, complete with fast cars, tough guys, and dames worth killing for. Returning cast members Jessica Alba, Rosario Dawson, Mickey Rourke, and Bruce Willis are joined by Josh Brolin, Joseph Gordon-Levitt, and Eva Green (as the titular dame), with the first film's rotating anthology format intact.
- 'Gone Girl' (October 3, 2014)
For anyone over the age of 12, "Gone Girl" is probably their most anticipated movie of 2014. An adaptation of the best-selling thriller by Gillian Flynn, "Gone Girl" stars Ben Affleck as a man whose wife goes missing, putting him in the center of furious media speculation and a criminal investigation. Rosamund Pike plays his missing wife. But it's who is behind the camera that is even more exciting, since the film will be helmed by "Social Network" and "Zodiac" director David Fincher, as the high profile follow-up to his "Girl With the Dragon Tattoo" adaptation.
- 'Alexander and the Terrible, Horrible, No Good, Very Bad Day' (October 10, 2014)
Walt Disney Pictures and the Jim Henson Company bring the beloved children's book by Judith Viorst to life, with 11-year-old Alexander (Ed Oxenbould, pictured) going through the worst day of his life and not finding sympathy with his parents (Steve Carell and Jennifer Garner). Children's book-to-feature film adaptations are always a dicey proposition, but this seems to have the star power and the creative drive to get the job done.
- 'The Judge' (October 10, 2014)
It's hard to imagine Robert Downey Jr. outside of his Iron Man or Sherlock Holmes personas, but here he is, playing a small town lawyer who returns home to discover that his father (Robert Duvall) has been accused of murder. The comedy/drama is directed by "Wedding Crashers" filmmaker David Dobkin, and features a starry supporting cast that includes Vera Farmiga, Vinent D'Onofrio, Billy Bob Thornton, and Dax Shepard. Not included: Victorian-era intrigue or robotic suits.
- 'Dracula Untold' (October 17, 2014)
The world's most famous bloodsucker gets the "Batman Begins" treatment in "Dracula Untold," which dramatizes the way that Vlad the Impaler, a real-life historical figure, was transformed into the Dracula of legend. Luke Evans, from "Fast & Furious 6," plays the ferociously fanged Vlad, under the direction of Irish filmmaker Gary Shore. It could be a scream.
- 'Interstellar' (November 7, 2014)
Considering this is the newest film by notoriously protective filmmaker Christopher Nolan, not a lot is known about "Interstellar," besides the cast (Matthew McConaughey, Anne Hathaway, Jessica Chastain, Matt Damon, Michael Caine) and the fact that the movie deals with, in some way, interstellar travel (including time travel and alternate universes). Best case scenario: it's the trippiest, most existential science-fiction film since "2001." And, even if it's not, chances are it will still be pretty cool.
- 'Big Hero 6' (November 7, 2014)
Disney's first animated Marvel movie is "Big Hero 6." Based on an obscure, manga-inspired series, it features a rag tag group of teen heroes and is directed by Don Hall, who helmed the deeply underrated 2011 animated feature "Winnie the Pooh." Based on the footage we've seen, this is going to be a lively, kaleidoscopic romp, and the perfect follow-up to both Disney's "Frozen" and Marvel's "Guardians of the Galaxy." And come Christmas, everyone is going to want an inflatable robot (this will make a lot of sense later, we promise).
- 'Fury' (November 12, 2014)
Brad Pitt stars as a tank commander in "Fury," a World War II drama that costars Shia LaBeouf, Logan Lerman, Jon Bernthal, and Jason Isaacs. It's the second film in 2014 to be directed by David Ayer (the first is "Sabotage"), and sounds like a cracking, super suspenseful, man-on-a-mission drama. At this point we'd watch Brad Pitt eat a ham sandwich for two hours, so consider our tickets already purchased.
- 'Dumb and Dumber To' (November 14, 2014)
A staggering 20 years after the original comedy classic, "Dumb and Dumber To" finally stumbles onto the big screen with original stars Jim Carrey and Jeff Daniels, and original filmmakers Bobby and Peter Farrelly. Not a whole lot is known about the plot of this one, although you can probably bet that it's fairly stupid. Hopefully, it will teach us that while you may grow older, but you'll always stay dumb.
- 'Hunger Games: Mockingjay, Part 1' (November 21, 2014)
After this year's exemplary "The Hunger Games: Catching Fire," this new installment (the first of a two-part finale) could be footage of an icicle melting for two hours it would still be one of our most anticipated movies of the year. Jennifer Lawrence is back, of course, as Katniss Everdeen, who in this film begins to lead the revolution on a grand scale. Yes please.
- 'Horrible Bosses 2' (November 26, 2014)
Jason Bateman, Charlie Day, and Jason Sudeikis all return in the sequel to 2011's surprise sleeper smash, only this time they're the bosses. After being played by a charming investor (Christoph Waltz), they hatch a plot to kidnap the investor's son (Chris Pine). Expect a whole bunch of shenanigans, including appearances by the first film's Jennifer Aniston, Kevin Spacey, and Jamie Foxx, who returns playing a character whose name we can't print here.
- 'Paddington' (December 12, 2014)
Everyone's favorite adorable British teddy bear makes his big-screen debut in this feature, from "The Mighty Boosh" director Paul King. Nicole Kidman, Sally Hawkins, Julie Walters, and Jim Broadbent play the movie's human characters, while Colin Firth lends his voice to the titular cuddly bear. This could be just the right holiday entertainment to melt your entire family's hearts (and sell a whole bunch of plush toys).
- 'Exodus' (December 12, 2014)
After tackling Christopher Columbus's voyage to the new world, the crusades, and whatever the heck "The Counselor" was about, director Ridley Scott now takes on a biblical epic with "Exodus," the story of how Moses (Christian Bale) led the Jews out of Egypt. If there's one filmmaker who can conjure genuine awe out of hugely scaled historical recreations, it's Scott. Another reason to get amped: it marks Scott's third collaboration with Sigourney Weaver after "Alien" and "1492: Conquest of Paradise." Ridley and Ripley, together again!
- 'The Hobbit: There and Back Again' (December 17, 2014)
The saga that began with "The Hobbit: An Unexpected Journey" has finally reached its end with this, the third installment of the series based on the slender novel by J.R.R. Tolkien. It's unclear what, exactly, this film will entail but you can probably wager that a majority of the film's running time will be spent linking "The Hobbit" films with the more expansively scaled "Lord of the Rings" trilogy. Hopefully, by the end of this one, we'll finally be able to tell all of those dwarves apart.
- 'Into the Woods' (December 25, 2014)
Disney and "Chicago" director Rob Marshall finally bring James Lapine and Stephen Sondheim's beloved Broadway musical to the big screen, with a cast that can charitably be described as the best thing ever assembled. The fairy-tale mash up features Meryl Streep as the Witch, Johnny Depp as the Big Bad Wolf, Emily Blunt as the Baker's Wife, Anna Kendrick as Cinderella, Chris Pine as the Prince, and Christine Baranski as Cinderella's evil stepmother. Like we said: the best thing ever assembled. This might have been a long time coming, but it also seems like it will be worth the wait.
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My mini food-processor danced his last dance tonight. You may remember him from the garlic scape photo shoot. We first met during Passover 2 years ago when he made me two batches of cookies. I liked him so much that I converted him to non-Passover use and kept him around all year. I nicknamed him "chop-chop" and he lived on the countertop next door to the stove. Until tonight.
I walked into my kitchen and dropped two grocery bags on the counter. Salmon was on the menu. In between trips to the fridge, I turned the oven to 500°F, cleaned and sliced a few potatoes, unwrapped and patted dry 2 salmon fillets, and lined a baking sheet with parchment. Into the fridge the groceries went. Into the oven the potatoes went (thanks, Jess, for reminding me how to roast them!). Onto the computer I went. Tired of my en papillote in aluminum foil method, I sought inspiration for dinner. A quick search – "salmon lemon dill" – did the trick.
The music began. I gingerly approached with a bouquet of dill that he grabbed from my fist and twirled into a fine paste with a clove of garlic. He spun around with the olive oil, but sputtered when I introduced him to lemon juice and zest. The music played on and I gave him a moment to catch his breath.
Seeing that the potatoes were almost done, crisping and blistering on one side of the parchment, I dropped the oven down to 400°F and cuddled the salmon onto the other side.
A few pieces of bread perked him up, but soon his turns slowed and he made a graceful bow and exit. The music played on.
Ten minutes later, I spooned his inheritance on the salmon and sat down to eat.
Salmon with lemon dill pesto
– 1/2 pound salmon
– 1/2 C dill fronds and stems
– 1-2 cloves garlic
– 3-4 T olive oil
– juice and zest of one lemon
– 1-2 slices of bread (I used half a pita)
– salt and pepper
Roast salmon. Preheat oven to 400ºF. Rinse salmon fillets and pat dry. Season with salt and pepper and bake on parchment for 10-12 minutes until opaque.
Make pesto. In food-processor, puree dill and garlic. Add olive oil and lemon juice and zest and continue to pulse. Soak bread in water until mushy. Squeeze out most of the water and add bread to the dill mix. Puree until smooth. Add salt and pepper to taste.
Serve. Spoon pesto on top of salmon and serve warm.


text:
The Chidori is Kakashi Hatake's first original technique, though he more frequently uses an S-ranked version known as the Lightning Cutter. He created it around the time he was promoted to jōnin, and later taught it to Sasuke Uchiha.
Description and Effect
This technique channels a large amount of lightning chakra to the user's hand. The amount of chakra is so great that it becomes visible. The high concentration of electricity produces a sound reminiscent of many birds chirping, hence the name.[4] Once the technique is completed, the user charges forward and thrusts the Chidori into the target. This produces heavy amounts of damage that is usually fatal. This technique is classified as an assassination technique because of the speed at which it is performed, despite the loud noise it produces.[4]
As shown against Killer B, Chidori can also be used to simply give the opponent a large electrical shock without impaling them.[5]
This technique has a major drawback, however. The speed at which the attack must be done, combined with the fact that the user must run in a straight line, causes a tunnel vision-like effect for the user. This allows the enemy to easily counter the attack, making it a potentially lethal move for the user. Though this drawback would seem to make learning the technique fairly pointless, Sasuke and Kakashi are able to avoid the drawback because of their Sharingan, which takes in every detail, regardless of how fast the user is moving.[6]
As an additional drawback, the large amount of chakra required limits the number of times this technique can be performed per day. In Part I, Sasuke can only use it twice a day (under his own power)[7] and Kakashi can use it four times,[8] though their limits have been shown to have increased to an unspecified level in Part II. Should the user attempt to go beyond their limit, all of their chakra will be drained and their very life force could go along with it.[9]
An additional problem, though not necessarily a debilitating one, is the fact that the large amount of chakra can also injure the user's hand if they put too much force into the attack. In Part I, Sasuke does this when confronting his brother Itachi, causing some of the skin to peel from his hand and leaving it slightly smouldering after the attack was finished.[10]
Use and Improvement
Originally, when Kakashi invented the Chidori, he suffered the drawback of the technique being a straight-line attack, which prompted Minato Namikaze to tell him not to use it, as the risk is too dangerous, and the technique would be rendered useless as the targets could simply evade or easily counter it.[11] However, after acquiring the Sharingan from his friend, Obito Uchiha, Kakashi has eliminated the drawback, as he can predict the opponents' movements and aim at them much easier, making it rather difficult for the enemy to evade the attack.[12] Sometime after mastering the Chidori, Kakashi improved it into a far more powerful version, the Lightning Cutter, which he uses more often than the Chidori itself.[13] The Lightning Cutter is powerful enough to drive a hole through the chest of a person struck by it, as seen when Haku protected Zabuza from Kakashi.
Kakashi taught Sasuke the Chidori as a means to persuade him not to use the Cursed Seal of Heaven as well as to forfeit his desires for revenge. He also emphasised that the Chidori was a blade to protect his friends. Unfortunately for Kakashi and the others, Sasuke has warped it into a blade to sever those bonds in his desire for power and vengeance. In Part II, Sasuke has mastered the principles of lightning manipulation and developed a number of other Lightning Release techniques, most of which are derived from the Chidori. Sasuke can also transmit his Chidori through weapons as he does with both his sword and with his fūma shuriken.
Cursed Seal of Heaven's Influence
Sasuke has shown that by forcing more chakra from the Cursed Seal of Heaven, he can use an additional Chidori after reaching his daily limit. Due to the influence exhibited by the cursed seal, this additional Chidori is stronger than the standard version of it while essentially being the same technique, despite its new name of Flapping Chidori (羽撃く千鳥, Habataku Chidori, English TV: Black Chidori, Literally meaning: Flapping One Thousand Birds). This version of the Chidori gives off a black glow along with the sound of flapping wings in flight, instead of the standard blue glow and chirping noise.[14] Sasuke has not used this technique since he lost his Cursed Seal of Heaven during his battle with Itachi. It is presumed that he cannot use the Flapping Chidori after losing the Cursed Seal, due to the lack of its influence on the regular Chidori. In the first Ultimate Ninja Storm games, it is referred to as "Chidori Lament".
- The name Chidori comes from a story about famous samurai Tachibana Dōsetsu (立花道雪, Tachibana Dōsetsu) (22 April 1513–2 November 1585). Tachibana was in possession of a famous sword called Chidori (千鳥, Literally meaning: A Thousand Birds). One day, while he was still a young man, he was taking shelter under a tree, as it was raining. Suddenly, a bolt of lightning struck him. However, Tachibana used his Chidori to cut the Thunder God inside the lightning bolt, allowing him to survive. After this incident, he renamed his Chidori to Raikiri (雷切, Literally meaning: Lightning Cutter).
- In the anime, Chidori looks like a white, sphere-shaped amount of electricity that emits small lights that surround the palm. In the manga, it has no form. It is just a coverage of electricity all over the hand. Later in the anime, the appearance of Sasuke's Chidori changes to resemble the one in the manga.
- "Chidori" (千鳥) can also be translated to "plover".
- In Naruto: Ultimate Ninja 3, if the player customises a few characters (such as Naruto), they will be able to use this technique.
- In the Naruto Illustration Book, one image depicts Sasuke extending a Chidori from his hand to cover multiple thrown kunai.
- Kakashi noted that the Chidori was a blade that was to be used to protect ones friends. It was later revealed that he had actually used this technique to kill Rin Nohara.
See Also
- ↑ First Databook, page 209
- ↑ Naruto episode 134
- ↑ Naruto episode 67
- ↑ 4.0 4.1 Naruto chapter 113, page 15
- ↑ Naruto chapter 412, pages 13-14
- ↑ Naruto chapter 128, page 10
- ↑ Naruto chapter 128, page 9
- ↑ Naruto chapter 128, page 11
- ↑ Naruto chapter 128, pages 11-12
- ↑ Naruto chapter 146, pages 13, 17
- ↑ Naruto chapter 240, page 14
- ↑ Naruto chapter 244
- ↑ Naruto chapter 114, page 3
- ↑ Naruto chapter 232, pages 11-13


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This is a postcard from my own collection. The location is Lumb Bridge at Silsden in West Yorkshire. I bought the postcard because Silsden is the birth place of my paternal grandmother and I can imagine her standing on the little wooden bridge you can see.
The card is unused and in good condition. It was published by R. Dewhurst, 71 Kirkgate, Silsden.


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