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migya wrote:About the so called underachievers - Look at the teams they had and you will see why they didn't win that much
All four are superstars (Brand arguably is) and have all been nba elite!
Yeah, but for bad teams. That adds a certain question mark to their careers. I mean, other lesser players (Mourning is a good example, as he didn't have the same talent T-Mac or KG have, but was more about physical play and hustle. AI also carried the Sixers in the playoffs by himself, even reaching the finals) have a much better resumé in the playoffs.
For example, KG had enough help. Marbury first (not for long, tho), Terrell Brandon (a wonderful PG, even tho most people forgets about him easily), Sam Cassell, Sprewell, Wally, Guggliotta, Bobby Jackson... all those guys played with KG. You already know I believe Flip Saunders sucks... so that would be a point in KG's behalf.
Grant Hill also had several good teanmates (Stackhouse, Allan Houston, Dumars...) but once again, poor coaches. Doug Collins sucks, too.
T-Mac didn't have much help in Orlando, that's true (Hill was supposed to be that help, but wasn't able to play). But still hasn't done anything with the Rockets. That may change this year, if they're healthy.
Finally, Brand played for two terrible teams in Chicago, but had lots of help in Clipperland to make the playoffs before last season (Odom, Q, Andre Miller, Mags, McInnis, Miles... even Olowokandi, who, after sucking pretty much his whole career, had a good season in the last year of his contract). Once again, Sam Cassell was the difference-maker. And this year, with Cassell missing games due to injuries, they are fighting for the 8th seed.
I think those players should have done a bit more to be considered stars (at least, for the purposes of this draft). And KG is the one with the least excuses. His current team is awful (that's why they missed the playoffs last year and may not make them this one), but he had enough help to, at least, have done a bit more during his career. A couple of trips to the second round or something like that, I'm not demanding a ring...


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Tag Archives: Mary Stoneman Douglass High School
Potentium – Episode 115 (3/24/18)
Posted on 03/24/2018 by Potentium70
Gun control protests (2:40) The Last male Northern White Rhino "Sudan" dies (4:15) Austin serial bomber (13:15) fox "news" – Shepard Smith vs. Sean Hannity/Lt. Ralph Peters/N. Korea/O'Reilly sued again (27:05) Hillary Clinton on the Trump electorate (47:25) Trump – … Continue reading →
Posted in Comedy, News and Politics, Uncategorized | Tagged 60 Minutes, ABC, Adam Jones, Africa, Alex Jones, AMI, Anderson Cooper, animal experimentation, animals, Asia Pacific, Austin Texas, Barack Obama, Barron Trump, Bill Clinton, Bill O'Reilly, blacks, Breitbart, budget, bump stocks, China, CNN, conservation, Count Dracula, cyber bullying, Dan Rather, Danny Carey, David Muir, Democratic Republic of North Korea, Desert Storm, Dexter, DOJ, Donald, Donald J. Trump, Donald Trump, Dracula, Easter, Easter Sunday, England, Europe, Facebook, Felonious Munk, Florida, Fox & Friends, Fox and Friends, Fox News, General Kelly, George W. Bush, GOP liberals Democrats, government shutdown, gun control, guns, Hillary Clinton, hispanics, Hope Hicks, HR McMaster, Hugh Hefner, hunters, hunting, impeachment, Info Wars, Infowars, Iraq, Iraq war, James Mattis, JFK, Jim Morrison, Joe DiGenova, John Bolton, John Densmore, John Dowd, John F. Kennedy, John Kasich, Judge Judy, Justin Chancellor, Karen McDougal, Kim Jong Un, KRON San Francisco, Laura Ingraham, Lester Holt, Lindsey Graham, mark gary condit, Marla Maples, Mary Stoneman Douglass High School, Maynard James Keenan, Melania Knauss, Melania Trump, Mexican border wall, Michael Avenatti, Michael Cohen, Michael Flynn, Mitch McConnell, Muslims, narcissism, NBC, Newsy, North Korea, Northern White Rhino, Parkland, Paul Ryan, plants, Playboy, Playboy Playmate, porn, porno, President Clinton, President Kennedy, President Obama, President Trump, progressives, Ray Manzarek, Republicans, Robby Krieger, Robert Mueller, Robert Plant, Rodrigo Duterte, Ross Perot, Russia, Saddam Hussein, Sarah Huckabee Sanders, Sean Hannity, Sebastian Gorka, Shepard Smith, Sixty Minutes, Slovenia, social media, Stephanie Clifford, Steve Bannon, Steve Doocy, Stormy Daniels, Sudan, Ted Kaczynski, Texas, Texas serial bomber, The Americas, The Doors, The National Enquirer, the wall, the White House, Tool, Touchvision, Trump, Trump 2012, Trump Tower, Twitter, Unabomber, United States of America, US, US military, Vampira, veto, Vladimir Putin, White House Correspondents Dinner, wildlife, Wolf Blitzer, Xi Jinping | Leave a comment

subset: commoncrawl


text:
Linked by David Adams on Wed 14th Sep 2011 14:17 UTC, submitted by garyd
The OpenIndiana project is pleased to announce the next development release of the open source, enterprise operating system. OpenIndiana build 151a is now available for 32 and 64-bit x86 architecture systems. We hope you're as excited as we are for the first complete platform for servers and desktops that offers the full power of the virtualisation, observability, management, networking, and storage technologies from the illumos project. Please see the release notes for full details of what's new. This milestone also marks the one year anniversary of our first release. Look for our first stable release in the near future!
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Comment by SunOS
by SunOS on Wed 14th Sep 2011 21:47 UTC
Have been using OpenIndiana for my dev box for a while now and it's a very solid OS.
The KVM implentation is aimed at multi OS virtualization, zones only handle solaris branded zones currently as the lx brand was stopped. Although.. http://alexeremin.blogspot.com/2011/06/bring-back-lx-brand.html


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Alex Ovechkin scored twice in the first period to take over the NHL lead in goals, sending the Washington Capitals to a 5-3 victory over the Anaheim Ducks on Sunday.
Ovechkin also set up two goals by Andre Burakovsky. Marcus Johansson got the go-ahead goal at 3:27 of the second period, and Justin Peters made 30 saves in his ninth start of the season.
Braden Holtby, who leads all NHL goalies in games and minutes played, got the night off following Saturday night's 3-1 loss to the Stanley Cup champion Los Angeles Kings.
Andrew Cogliano had two goals and Corey Perry netted his team-high 24th for the two-time defending Pacific Division champion Ducks, who lost left wing...


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Home > News & Events > Wayland Press Release Archives > 2006 News Releases > October 2006 > Brooks to trade dean's position for development work
Brooks to trade dean's position for development work
LUBBOCK – Dr. Kent Brooks, dean of the Lubbock campus of Wayland Baptist University, has announced plans to step down from the position in January and become the Director of Development for the campus.
Brooks first came to the campus in 1985, then took a two-year break and returned in 1988. In those days, the Lubbock campus was located in South Lubbock, off 83rd and Toledo Streets in a building donated by Lubbockite "Dub" Rushing, just south of LakeRidge United Methodist Church.
At that time, the campus was running around 175 in enrollment, one of only a few external campus sites that were operating off the home campus in Plainview. Within a decade, the campus was due for a move.
"We didn't really have any parking left and had outgrown the building," Brooks said. "Enrollment was at about 275 then, and it started taking off before we actually moved. We were at about 300 when we left."
The campus moved to its current location in 1998, just off West Loop 289 and 19th Street in what is now the Wayland Plaza. Lubbock campus occupied just part of the facility, and other businesses began leasing the remaining space from the university. As a company or two left and the enrollment and staff grew, Wayland took over more of the facility for its use.
The momentum picked up quickly after the move, and eight years later, enrollment is just over 700 students at the campus. Primarily, the student body has an average age in the 30s, with working adults finding a home at the campus with evening and weekend classes that make it easier for them to work a degree around their current jobs. In the past few years, more young students have enrolled as well, finding the same ease as they work around daytime jobs.
Now, as his swan song of sorts, Brooks is preparing the campus for another move. The university purchased the former Charter Plains Hospital property on North Quaker and West Loop 289 several months ago and the property is undergoing renovation now with plans to move in early 2007.
The 50,000 square-foot facility will feature 32 classrooms and about 30 offices, a larger bookstore with a snack area, two computer labs, a science lab, a distance learning lab and a multipurpose room. The lot is 19 acres, and the parking lot will be expanded to fit 400 spaces.
Brooks will hand over the gauntlet to a new dean just as the move takes place, a great time of transition for both the campus and the man who has led them for nearly 20 years. But Brooks says the time is right.
"I've been dean for nearly 20 years, and I think it's time for someone else to move in with fresh ideas and approaches," Brooks said. "I recognize the need, and the administration does as well, to generate more funds for the university, not just for the Lubbock campus but for the entire system.
"I saw an opportunity to really work that area and develop partnerships with a number of organizations, private and otherwise, as well as working with our churches in town. We also have some individuals who have been great benefactors over the years and we hope to expand that circle."
Dr. Bobby Hall, provost and vice president for academic and graduate services, feels the move is a positive one as well on both sides of the fence.
"For the past two years, Dr. Brooks has expressed an interest in transitioning from his position as dean into the development field. Throughout his highly successful career as dean, he has excelled in the areas of community relations and development while nurturing the Lubbock Campus from humble beginnings to its present state," Hall said. "He is a man of exceptional faith, compassion and commitment. It would be difficult to truly measure the contributions Dr. Brooks has made over two decades to Wayland, and I have no doubt that he will be just as successful in his new role."
Brooks said he is confident that the campus will benefit from a concerted fund raising effort in the Lubbock area, a city he's found to be cooperative each time support has been solicited.
"We have not had a development person on board before now," he said. "I've done a little bit, and we've seen some great donations – Betenbough, Covenant, United, Xcel Energy, the Elms Family, Chik-Fil-A, and First Care have all been generous – but we haven't had anyone full-time to do that. A lot of people want to help us, so we want to bring that to fruition."
Brooks has been heavily involved in the Lubbock community in his time as dean, and he doesn't intend to change that. Through the various boards and committees on which he's served, Brooks says he's built key relationships and has learned many ways in which Wayland can partner with other city entities for mutual benefits. Now he just hopes to build on those relationships, while trusting God to provide.
"I'm excited about the potential for this position and what God is going to do. I can't raise a dime myself, but God is able to do this, and we have to trust Him to raise the money," he said. "I really believe we're poised for some good things."
In reflecting over the last 20 years, Brooks said the biggest changes he's seen in the campus have been in the growth and the challenges of accommodating that growth. In addition, he said maintaining the Christian perspective along with business concerns is also a challenge.
"That's just part of who we are," Brooks said. "We hold a spiritual emphasis week twice a year to show the importance to our students of knowing Christ and serving him."
Over these many years, Brooks said the most rewarding part of the job as dean has been getting to know the students.
"Just seeing students make the sacrifices they make and how this translates into new career opportunities, job promotions and growth and development when they leave has been rewarding," he said.


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From near Mexico City to Yucatan and Jalisco
January 5, 2017
If you're staying in one of Mexico's haciendas, don't be surprised to see an aqueduct or an industrial chimney from your pool lounger. Haciendas are former colonial plantations, mines or factories whose architecturally impressive buildings are today beautiful guest houses and hotels.
They're the perfect place for relaxation: a pool is standard, smaller ones serve home-cooked food and bigger ones offer killer spas.Haciendas are dotted all across Mexico, from colonial wonders near Guadalajara in Jalisco and around Guanajuato to San Miguel de Allende near Mexico City .
The true gems are to be found south in the state of Morelos around Cuernavaca and east in Puebla and Tlaxcala states. Haciendas in the Yucatan, whether small or large, have a unique, more romantic feel, thanks in part to the subtropical heat. The best finds here are near Merida and Campeche.
Here's where to stay if you want to chill hacienda style…
Hacienda Tenango A former sugar plantation in the "eternal spring" area southeast of Cuernavaca, this was once the largest Hacienda in the state of Morelos. Now it sleeps up to 15 people in the main house. It has its own large baroque church, two pools and five gardens, making it possible to eat every meal in a different place. Get up early for the clearest views of El Popocatepetl volcano. haciendatenango.com
Hotel Hacienda de Cortes You don't get an older hacienda than this, founded as a sugar mill hacienda in 1530 by Hernán Cortes, the man who led the conquest of the Aztec empire. 10 minutes from Cuernavaca, it has five types of rooms, large indoor and outdoor spaces, a restaurant, and fitness and wellness centres. hotelhaciendadecortes.com.mx
San Gabriel de las Palmas A 16 th Century monastery then a sugar-producing hacienda, it's now a 20-bed hotel with a spa surrounded by 25 hectares of botanical gardens. Play tennis, swim, row and go horse riding. haciendasangabriel.com
Petac One of the best Yucatan haciendas for comfort, isolation and pure pampering. it's only bookable one group at a time, so you and your crew will have the run of the 100 hectares. The house has seven bedrooms, with high ceilings and beautiful tiles. There are walking trails, but chances are you'll just want to be chilling by the pool. haciendapetac.com
Hacienda Petac by Ryan Price
Chablé Resort and Spa Not for those on a budget, but for the price the rewards are high. Staying at Chablé doesn't just give you a spa, but a personal wellness programme. The original walls of the hacienda are part of each of the 38 casitas. If you need more space, there are two villas. The menu is seasonal, organic and mostly grown on-site. chableresort.com Uayamon Near Campeche, people come to Hacienda Uayamon for the location and the atmosphere. One of five haciendas run by the Luxury Collection, you're promised high-level relaxation whether in your room, the grounds or in the spa. haciendauayamon.com thehaciendas.com
Ludleth of Courland is a Lord of Cinder and an NPC in Dark Souls 3.Ludleth of Courland
First encounter dialogue
Following encounters dialogue
Selecting "Talk"
Upon leaving
Selecting "Talk"upon reaching
Cheap Sale Fake Cheap Professional Dsquared² Suede TStrap Pumps For Sale Discount Sale Get Authentic Online vV8NeKPS
(Before fighting Curse-Rotted Greatwood )
Once Transposing Kiln is given
After killing the first Lord of cinder
With Lothric's and Lorian's swords
Oh, thou'rt unkindled, and a seeker of Lords. I am Ludleth of Courland. Look not in bewilderment as I say… I linked the fire long ago, becoming a Lord of Cinder. If substantiation be thy want, set thine eyes upon my charred corse. This sad cadav'r. No need to be coy, have a closer look."
Fret not, fret not. My feet are here firmly planted. For I am a Lord, and this is my throne."
Knowest thou of our purpose? Five thrones will take five Lords, as kindling for the linking of the Fire. The fast fading Flame must be linked to preserve this world. A re-enactment of the first linking of the fire. So it is, I became a Lord of Cinder. I may be but small, but I will die a colossus."
Treat the Fire Keeper not with discourtesy. She is much like thee. Prisioners, both, kept to link the fire.""Now, now, do not be away overlong."
Listen, this might piquethineinterest. Before I was a Lord of Cinder, I was a student of transposition. The process of extracting, and coalescing the essence of a soul. A forbidden art, that once left a foul stain upon Courland's honor. Tis an art that grants powers once thought unattainable. Most transposing kilns were lost with Courland, but this place is a crossing for all manner of cursed objects. If thou happen'st 'pon a transposing kiln, bring it to me, quick."
© 2018 JONATHAN A. HILL, BOOKSELLER, INC.. All rights reserved. Site Map | Site by Bibliopolis


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Sugababes push the Focusrite Liquid channel button...
thought that giving his band of the time a better sound would get them
noticed. And to a certain degree his thinking paid off. The band didn't
get noticed but Snake's quality sound did and soon his services were in
demand the world over. We'll let him take up the story…
"Since 1999 I have done two years with the Pet Shop Boys, three years
with Craig David and two and a half years with Duran Duran who exploded
back on the live scene having reformed in their original line up. I
have also worked, mixing FOH, on many TV Award shows including the MTV
Europe awards, the MOBOs and the Brits, and have supervised the band
mix at dozens of TV and radio performances around the world."
That's quite a CV and Snake's latest tour saw him oversee the live
sound of one of the world's hottest girl band, the Sugababes, during
which time his Focusrite Liquid Channels came in to full effect…
"I have spent the last eight months with the Sugababes having just
finished a highly successful British tour," he explains. "I used the
Liquid Channel for the first time on this tour. The effect and dynamics
onboard my Yamaha desk are excellent but with the Sugababes there were
times in the set when I felt the vocals weren't quite sitting
correctly. I tried a Liquid Channel on Heidi's vocal, set on a
combination that I was convinced would work from previous experience in
the studio with them, and it worked a treat. The next day I deployed
two more Liquids on Amelle and Kiesha. All three were now on the
Liquid Transformer pre and 1176 emulation."
"Keisha has a very dynamic style: from a whisper to a phrase of
swooping vocal gymnastics then back to a whisper in the space of a few
bars. I settled on the mic pre modeled on the Tubetech MEC1A which is a
fine machine. I used the real thing on Craig David for years, so I was
familiar with the sound and went for the Fairchild with a
fastish time-constant for compression. This made the difference for me
and the three girls sat in the mix in a much more controlled manner
without sounding too squashed."
"The Liquid has such a variety of pres and compressors that it means
that you only really need the one box. There is no need to try
different hardware during production anymore because it's all there at
your fingertips. It's so simple to just change the pre/comp and
you haven't got to justify the extra cost of getting another piece of
equipment delivered just to try it out."
"The Liquid Channel is so versatile and sonically astounding. It
really is the flagship of the Focusrite range now and I can't wait for
the Liquid Mix to arrive. Also I have to mention that Focusrite's
support is second to none. When I started using the Liquid Channel you
could only view and control one unit at a time via the Liquid remote. I
mentioned this and within two weeks the next version of the software
was released with the ability to view and control multiple units
simultaneously. Thanks for that guys!"
"In Short, having the Liquid Channel as a front end takes the
management of the voice to a new level in a convenient package. The AD
conversion is fantastic and the noise floor is almost undetectable."
Snake is currently on tour with Darren Hayes, formally of Savage
Garden. After that he will be going back into the studio. "I can't wait
to hear the results [using Liquid Channel] in the studio," he says. "It
makes a big difference live so what the results will be like in the
studio I can only imagine!"


text:
Police Log
The Police Log is a digest of reports filed by the Warwick Police
A contractor from Connecticut told police he had been working on a house he owned on Melbourn Road and left it secured on July 31. He said he came back the next day at 8 a.m. and found that a screen had been cut and someone entered the house and took a bag of tools and a Milwaukee drill set worth a total of $500 from the house overnight. No suspects or witnesses. A box cutter found outside the bathroom window was checked for fingerprints.
A resident of an apartment building at 3737 Post Road told police she was leaving her second floor apartment for work on the morning of July 31 when she found a hose inside the door of the first floor that was left inside the hall and was flooding the hallway and laundry room. She said she put the hose outside. Officer Alfred Melucci said there was about a quarter-inch of water on the floor of the first floor apartment and the water had seeped under the laminate flooring. The manager arrived and told Melucci he had no idea who would have wanted to damage the apartment. The manager said there was no damage to the lock on the outer door; so it was either left open or someone with a key opened it to put the hose inside. No suspects or witnesses.
Officer James Michailides was dispatched to the All Star Bar & Grille for a report of a hit and run accident around 4 p.m. on July 30. One of the drivers involved told Michailides he was traveling east on Airport Road when a silver BMW cut him off attempting to take a left turn into the parking lot. He said he slammed on his brakes to avoid hitting the BMW but did clip the rear passenger side. He said the driver of the BMW motioned to him to pull into the parking lot but when he did, the other driver was gone. Michailides said he spoke with people in the bar who told him the other driver ran through the bar and out the kitchen door and began to jump fences to get away from the scene. He said the BMW had only one plate on it and he traced it to a cell phone, which he called. He said the man agreed to return to the scene and explained that he only ran to find a phone to call police. He said Jeremy R. Giardello, 31, of 444 Pequot Ave. in Warwick did return to the bar, where he was arrested and charged with leaving the scene of an accident and driving on a suspended license. He said Giardello "had absolutely no paperwork for the vehicle" and was charged with operating an unregistered car and no proof of insurance and held for the next session of District Court.
Two women were stopped leaving the Wal-Mart store on Bald Hill Road on July 31 after loss prevention people followed them around the store and observed them eat a bag of Doritos and conceal a number of makeup products in a purse before paying for some items and failing to pay for the concealed goods or the Doritos. Ashleigh V. Edwards, 21, of 2 Levillee St. in Coventry was charged with stealing $80.82 worth of goods. Loss prevention told police her companion asked to use the bathroom as they were walking to the security office. Loss prevention said she had a baggie in her hand that she tossed behind the door. They gave the bag to Officer John Zaborski and the suspect admitted to him that it was heroin. Marina N. Carr, 19, of 1792 New London Turnpike in West Warwick was charged with possession of heroin and later released on $5,000 personal recognizance. Edwards was charged with shoplifting and remanded to the ACI for an outstanding warrant.
Officer Robert Hart reported he was doing a traffic post on Atlantic Avenue around 7:15 p.m. on July 27 when he heard a dispatch about a shoplifting suspect fleeing the Wal-Mart store on Post Road on a bicycle. He said he saw the suspect on Atlantic Avenue and yelled at him to stop but the man only pedaled faster. He said he followed him, got out of his cruiser and grabbed the man who pulled away from him and started running through yards and woods and then through a stream until police flushed him out of the woods behind Car Quest and placed him in custody. Alberto T. Morales, 30, of 139 Fair St. in Warwick was charged with shoplifting and resisting arrest. Surety bail was unpaid at $2,000 but it didn't matter because there was an ICE detainer on him and he was transported to the ACI.
Officer Stephen Major reported arresting a Glocester woman at Macy's in the Warwick Mall on Aug. 4 after loss prevention told him she took a number of items into a fitting room and three of the four items were out of sight when she came out. They told Major they stopped her outside the store and recovered the three items that were worth a total of $185.02. Yanqiu Zhu, 47, of 237 Saunders Brook Road was later released with a summons for District Court.
Cindy I. Ogando, 29, of 49 Lillian Ave. in Providence was charged with stealing $123.38 worth of cards, pens, underwear, T-shirts and beauty aids at the Wal-Mart on Bald Hill Road July 17 after the goods were found concealed in her purse. She was later released with a summons.
Officer Jacob Elderkin reported arresting Masiel Perez, 22, of 27 Stamford Street in Providence after loss prevention at the same Wal-Mart told him they recovered 57 separate health and beauty items from her worth a total of $378.69. She was later released with a summons for District Court.
Sarah D'Agostino, 18, of 281 Hemlock Dr. in East Greenwich was charged with shoplifting on Aug. 1 after loss prevention at the JC Penney store in the Warwick Mall told police she concealed two tops, a pair of leggings and a ring and walked out of the store without paying for them. She was later released with a summons.
Elizabeth M. Noti, 66, of 101 Iroquois Dr. in Warwick was charged with shoplifting at the Paper Store in the Warwick Mall on Aug. 1. An employee of the store told Officer Albert Marano she concealed beads, an eyeglass case and earrings worth $79.93 and failed to pay for them before leaving the store. She was charged with shoplifting and issued a summons for District Court. She was also told to stay out of the Warwick Mall or be arrested for trespassing by Warwick Mall Security.
Daisy J. Castrillon, 34, of 66 Fenmoor Street in East Providence was arrested at Macy's on Aug. 1 and charged with leaving the store with concealed merchandise worth a total of $221.63 without paying for the goods. Officer Gary Driscoll said Castrillon had her two children with her at the time of her arrest and that they were released to her sister.
Officer Alfred Melucci arrested a Warwick man at the Stop & Shop in Meadowbrook on Aug. 1 and charged him with stealing a 5000 BTU air conditioner, five 20 packs of Diet Coke and Dr. Pepper and a package of razor blades worth a total of $185.89. Andrew James Sanville, 22, of 56 Powhatan Street was charged with shoplifting and then transported to District Court for the afternoon session.
Officer Mark Jandreau reported he went to the Comfort Inn Hotel around 11:50 p.m. on July 31 for a report of a man bothering guests there by going from room to room, knocking on doors and asking for money. Jandreau said he arrived at the hotel and found the subject in the hall and spoke with him. He said the man appeared to be drunk. He said the man told him he was a salesman from California and he was staying in Room 156. He said the man smelled strongly of alcohol and he found out that the man had an outstanding warrant out of Foster, R.I. for driving on a suspended license. His address was also given as 4106 Wider Street in Bay City, Mich., and not in California. He was transported to the ACI and held for arraignment in the morning.
Officer John Zaborski reported he was on patrol around 11:20 p.m. on July 27 when he got a tip about a possible drunk driver on Main Avenue. He said he found the vehicle described and saw it go through a red light and take an illegal U-turn before it was stopped on the ramp of Main and Post Road. He said he asked the driver to get out of the car for a field sobriety test and she fell to the ground. He said she smelled strongly of alcohol and had to hold onto the car to avoid falling. He said he decided to stop the field test because he was afraid she would hurt herself when she couldn't stand on two legs. Shannon K. O'Brien, 43, of 42 Marlborough Street in East Greenwich was charged with DUI and refusal and traffic violations and later released to a sober adult.


text:
The Hanging Tree
Released: 1959
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Western Film Themes
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text:
Per a report from Wexell on twitter. If torn, Clay would go on IR.
That would give you Redman, Rainey, Batch and Dwyer just by default until Mendenhall returns from the PUP list. I though those 4 would end up being the RBs to make the final cut, but I wonder if the Steelers will bring in somebody else to push those guys, provide a body in camp, and maybe compete for a roster spot.


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The official Vegan Brunch recipe review! (to be updated)
Reviews for Isa's Vegan Brunch will be added here!
The Savory
Basic Pastry Crust
This uses so much EB! I didn't even really need to add any water, because I guess my EB wasn't that cold. I used it for the onion quiche, and it's a good crust, but soooooooooo rich. It didn't stop me from eating too much, but it's overwhelming. I didn't roll it out, and just pressed it into the pan. I probably won't stick with the recipe, just because it does use so much. (book typo) (AC)
I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). (jessacita)
Ok, I made the corrected recipe with KMK, and it worked wonderfully. We doubled it for a top and bottom crust on a pie, and it was perfect. I tried adding some shortening to mine to see if it would be extra flaky, but it didn't really do anything. It rolled easily, tasted great, and had good texture. Pretty easy. (AC)
Yeah...pretty much like other pastry recipes, but I like it. I made it as in the book before I realised that there was a typo and it really didn't work well (no surprise really), but tasted good. I have since made it with the correct measurements and it rolled really well and tasted great. I made it for (omni) friends and they really liked it too. It was super easy to make and it was great.It will now be my go to recipe. I'll also try freezing it and see how it turns out. (shelloid)
I used 1/4 cup of margarine (not EB, we don't have it here) and it turned out perfect. I'll be using this recipe for pie crust from now on. (eldsjal)
The first time I made the Basic Pastry Crust, it came out terrible. The recipe called for 5 to 6 tablespoons of water, but it turned out to be way too much water. I made it again with only 1 or 2 tablespoons of water, and the crust came out flaky and delicious. (peaceablepalate)
This is a solid recipe. I used 1/4 cup EB and had to add a little extra water. I was pleased with how easy the dough was to work with and it tasted great too. (thirteenblackbirds)
This is a really nice pie crust! I made it with VT's Cabbage and "Cheese" pie for dinner last night, and it turned out really well. It was easy to throw together, it rolled out nicely, and turned out to be nice and tender. My mum, who is VERY picky about pie crusts, even liked it a lot. Will make it again. (dannibazaar)
Basic Scrambled Tempeh
This is a simple, yet delicious recipe. I followed the recipe completely, using fresh thyme instead of dried, and spinach leaves in place of the chard. The only thing this recipe needed was some acid. The juice of half a lemon did the trick. Will definitely make this again. (sb)
Good stuff! Basic, like it says. I used collard greens instead of chard and completely forgot the thyme. It was still yummy. I added a little liquid smoke because I like it with my collards. (lotus)
It was okay. My tempeh ended up kinda greasy. If I make this again, I'll probably steam the tempeh first and add more seasonings. (kristinv)
Basic Scrambled Tofu
It was good. Not too complicated either. (biodancer)
This was great! Even my DH loved it, and he loves real eggs a lot. He did say it tastes like Indian food, but he was ok with that. DH was a little upset when he saw me chopping garlic, but it didn't come out overly garlicky or too spicy. It definitely did have some egginess in the flavor and texture. It was a little bit on the salty side for me, but that will be easy to fix next time. (vegrunski)
Very good. Egg-loving DH liked it too. I like that it's a very basic, simple recipe that you can adapt depending on your mood and what you have on hand. I'll try adding some veggies next time. (permanentgrin)
this is the best tofu scramble I've ever had! I added spinach, red onion, and broccoli to mine. I thought it may have been a tad too salty UNTIL I decided to squirt some ketchup on top...then it was OMG amazing!!! The ketchup is killer on this. Funnily enough, I never put ketchup on my eggs when I was an omni! But it's sooo good here! (lebkuchen)
This was pretty good and easy to make. I found it to be way too salty for my preference, so if you're salt-sensitive, I would recommend reducing it by half or more. The garlic, cumin and turmeric gave it a bit of an Indian-style flavor although not enough to call it "curried." (kristinv)
I used medium instead of extra firm tofu (medium gets no love!), but I thought this had too much in the way of spices (maybe it has something to do with the firmness of tofu I used?). Next time I'll use half the spices or double the tofu... I just want my tofu to still taste like tofu. (fb)
I made this for my Sunday lunch. I wanted tofu scramble and for the first time in my life I followed a recipe, just for this challenge! I would never have put thyme and cumin together for a scramble but they worked really well together. I was very pleased with the end result, which I didn't expect. Before I made the recipe, I was thinking I wouldn't like it because it would be too plain as there were so few ingredients. I should have know better, because I love jake's scrambled 'eggs' on VW. This recipe was great. I loved it, and wish I'd made a bigger batch. I made a qurter batch as the recipe said serves 4 and there was only me eating it. However as I only had it with toast it wasn't enough for me (or I'm just a pig). In future I would make the whole recipe to serve 2. I'm making it again this weekend, for me and N and I'm sure he'll like it. (shelloid)
Yum! A really good scramble. I don't like huge pieces of tofu in my scrambles, and this turned out just right. I didn't use any thyme, because I never like it, so I added some onion powder and rosemary, along with the cumin and turmeric. I added the olives and carrot, along with some red hot pepper. It turned out pretty perfectly. (AC)
We really enjoyed this. Added onion as well and it was a delicious simple easy scramble. (oww)
Red Bell Peppers
Beer Battered Tofu
OMG, this stuff is AMAZING. The crust turns a beautiful golden brown and gets nice and puffy. I really enjoyed it with malt vinegar and a sprinkle of salt. I will make this again and again, and I'd love to try it with seitan too. (icephrosty)
really yum, but I'm highly doubtful that I'll ever make it again! It's like BAM FRIED. I had oil splattering all over, and all kinds of stuff. I had to add quite a bit more water to the batter, because it was SO THICK. I couldn't even really dredge my tofu pieces, because it was like a dough. My tofu pieces were like pro soakers, and I had to use additional braggs. I made up a quick tartar sauce type thing for these, but they don't really need anything. Great flavor, and crispy. More of a had them once type thing for me. I'll see how the leftovers are warmed in the oven.. (AC)
I tend not to measure too carefully, so this could be my fault, but at first the batter was too thin and didn't really work. Once I added more flour, it was great, and the whole family loved it. It reminded me of Arthur Treachers (sp) Fish and Chips from when I was a kid, but in a good way. (L2A)
Sooooooo good! Not something I'd want to eat very often, but it's great for a pub night at home served with fries and beer. The recipe makes a lot of batter, so I use the extra to fry up some candied jalapeno slices, which is even more awesome than the tofu itself!! (kristinv)
Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy
Absolutely loved this! I used half cremini (aka Swiss brown) mushrooms and half normal white mushrooms, because the cremini shrooms were really expensive. Still, it was ridiculously good. And I reduced the water in the waffle recipe by about half a cup, because the other recipes I've tried seemed too runny. The waffles turned out a bit too dense, but they were delicious. (permanentgrin)
Caramelized Vidalia Onion Quiche
My first vegan brunch recipe! I made a few changes. It's tasty, but I added way too much salt. Like, I'm feeling sick too much salt. I didn't have 3-4 onions to use, so I used a whole one, and I added 2 huge portobello mushrooms. I also used about 1/4 cup walnuts, plus the 1/2 cup cashews. I used the basic pastry crust, which I'll review separately. My quiche set nicely, but I did turn up the heat to 375 for a few minutes. Ugh, I'm full. (AC)
I didn't make the crust, used white onions instead of Vidalia, and I used a nonstick pan instead of cast iron for caramelizing the onions. I was being lazy about cleaning the cast iron... but it would have been worth it to just use the cast iron. At first the onions didn't even caramelize in the nonstick, and it took a long time with the lid off for it to happen (I know this happens much quicker in cast iron because I made said onions for the pierogi in one). Anyway, despite that, eventually my onions did caramelize, and the quiche is delicious. It bakes really nicely, and gets a golden crust. It's pretty sweet and not too "oniony," though there's a lot of onion in the recipe. I think the cashews add something special to an otherwise tofu quiche. Oh, and the recipe says 3 lb onion, or 3-4 onions. I don't remember seeing this on the errata, but I think 3 lb is a mistake - 3-4 medium onions is about 1lb. 3lb in this recipe would be insane. (fb)
This one might be even better than the broccoli quiche! I used 3 lbs of onion (about 6-7 big onions). Since I have never caramelized onions before, I couldn't really tell when they were ready. Were they supposed to be brown? Mine was more golden/dark yellow. Anyway, the taste came through and it was delicious! I added 1/4 cup of nutritional yeast and used more salt, a little bit more nutmeg (I love nutmeg!) and a sprinkle of garlic powder. (eldsjal)
Chili Cashew Dosas with Spiced Apple Cider Chutney
These are pretty cool. They fry to up be crispy on the edges and just a tad eggy. I flipped them half way through instead of folding, since I had some trouble getting the onion and jalapeno to cook through (I think they need to be *really* minced). Also, I didn't use the cashews. When the batter hits the hot pan, it bubbles a lot and then solidifies immediately, so it gets this cool lace look. However, I'm not sure how authentic this recipe is - generally there's some form of urad dal (black lentil) in dosas, which I guess is maybe the point of the chickpea flour. Anyway, these don't quite look like the dosas of Google Images, but they're tasty. Also, I recommend eating them the same day (or maybe freezing them?), as they don't fare well in the fridge - the edges get hard. (fb)
Fruit & Nut
Classic Broccoli Quiche
I figured this would just be like broccoli + tofu (both of which I like fine, it's just plain), but it was actually real good. I think the cashews in the recipe add a nice creaminess and depth to the flavor. I didn't have any tarragon, so I subbed it with more thyme. Also, I didn't use a crust, just so I could get away with eating more quiche ^ ^ I could eat this stuff forever. (fb)
This was fabulous! We did make quite a few modications though. Cams and I were both kinda shocked that the recipe didn't call for nooch...we added between 1/4-1/2 cup. We also added a couple drops of liquid smoke, braggs, and about a tablespoon (+/-) of Bacos. In addition, we added about 3/4 cups cooked kale that was leftover from earlier and about 1/8 block of FYH mozzerella because I needed to use it up. I had fresh tarragon and really liked the flavor it added. It tasted even better the next day. (lotus and cams)
I will definitely be making the quiche again soon. (cams)
love it. (the cashews really make it light, rich, and fluffy like traditional egg quiche) - but I reduce the amount to 1/4 c. (instead of 1/2 c.). I also add 1/2 c. nutritional yeast & use black salt instead of regular sea salt. I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). All in all, a great starting place for a quiche! I love it best with extra onion, spinach, and lots of mushrooms, in addition to the broccoli. (jessacita)
I made it without the base to save time and because it was just for a quick lunch at home but I'm sure it would be good presented properly with a crust/shell/whatever. I had an extreme blonde moment, and it wasn't till after I took the lovely looking cooked version out of the oven that I noticed the little dish I'd measured all the spices/herbs into still sitting beside my elements... : / So I sprinkled the flavouring over the top, and it actually tasted pretty good! I'll review again when I make it properly but just had to say that if you can cock up the recipe that badly and still have an edible lunch, it must be a fantastic recipe when made properly!! (oww)
I wrote these recipes down in a notebook, so I don't have the dx or titles or anything (I borrowed the book from a friend). My veggies were red pepper, spinach and onion. I did not use broccoli. I also added nooch because I can't imagine a quiche without nooch! I made a crust and put it on the top too (did this recipe even call for crust?). I hope Isa doesn't see this and get mad that I didn't buy the book yet. I have intentions to buy it! It came out GREAT and I would totally serve this to omnis. tomorrow for dinner were having leftover THIS and leftover chorizo! a totally isa brinner! (L2A)
Simply amazing!!! I added 2-3 TB of nooch, about 1/2 cup of Cheezly bacon cheeze and some storebought seitan bacon bits. And I used a little less than a pound of tofu + omitted the tarragon, still came out great. I ate it three days in a row (yes, I ate it all by myself, thank you very much) and now I'm craving more! Might make it again this weekend! (eldsjal)
delicious. I omitted the thyme and tarragon and used fresh basil instead, because I had a bunch of it on hand that I needed to get rid of. Really delicious! Will definitely make this again! (peaceablepalate)
Cauliflower Red Bell Pepper
Very, very good! Perhaps not as good as the broccoli or caramelized onion quiche, but still awesome. It was a bit bland to begin with so I added 1/4 cup of nooch, a bit more thyme and salt and some white miso. I think it would be even better with some soy cheese mixed in with the tofu. (eldsjal)
Cornbread Waffles with Pantry Mole Rojo and Seitan
I still don't know what a mole rojo is but damn this was good, really interesting rich hearty flavours, and actually pretty easy to put together. I tried to follow the recipe and I think the only thing I had to change was using cocoa instead of chocolate chips because I never have chips, but I hope that didn't make too much of a difference. We really enjoyed this as an interesting, tasty dinner, I think I'll definitely give it another spin one day. (oww)
I really liked the waffles, but N wasn't as keen - but he's never really got into the whole cornbread thing. Wasn't as keen on the mole rojo and we preferred the mole from VWAV, so based on that I don't think I'd make it again. I have since used the waffle recipe again and may fiddle around with adding jalapenos to the mix another time to spice it up. (shelloid)
pinto beans
Courico Tacos with Grilled Pineapple Salsa
(I didn't make the salsa) Interesting and sweet. Unique blend of flavors. Oh, and I used TVP, not soy curls. My boyfriend didn't like it at first, but it grew on him. Good with lots of cilantro. (fb)
Oh my god, what can I say? This was so kickass! Every bite was just pure pleasure and the blend of flavors absolutely perfect. I could have eaten the whole batch and more all by myself, no problem. This is probably my favorite Isa recipe of all that I've tried, and my favorite taco recipe for sure! The pineapple salsa was a perfect compliment, and I also added a sliced avocado to my tacos for some creaminess. I used soy curls for this, and it absorbed all of the yumminess so well. MAKE THIS!!! (eldsjal)
Grilled pineapple salsa
I cubed, and sauteed my pineapple instead of grilling, but still really liked it. I followed the recipe otherwise, and it's a great, fresh side. I'm sure it's great in those tacos. (AC)
I also sautéed the pineapple, after reading AC:s review. It worked very well, the pineapple turned out a little charred and caramelized just like the recipe says it should. I omitted the cilantro (added 1/4 teaspoon of coriander instead) and used red bell pepper instead of tomato and yellow onion instead of red. Loved it! Will be making this a lot this summer, not only with the courico tacos! I think this would be good with mango too! (eldsjal)
Curried Cauliflower Frittata
I only like cauliflower sometimes, and this is one of those times. This really truly is a good harmonious blend of flavors, and the lemon juice works well to bring it all together. I like that there's no food processor involved in this recipe, and the fact that frittatas don't have a crust, so it was pretty easy to make. My half of a lemon had more than 1 T of juice, and I wound up using the whole half (might have been an additional tablespoon in there). (fb)
This dish blends finely-chopped, garlic-sauteed cauliflower bits with lemony, curry-seasoned and crumbled tofu for a flavorful baked frittata. Easy to make. No mixers or food processors needed. Bakes to a golden brown top. Next time I'll up the lemon, and slightly reduce the curry powder I used which gave the dish a spicy little kick. To offset the spicy flavor, I enjoyed the frittata with a sweet and sour carrot sauce and it tasted great. (saskia)
I made this with less-than-ideal conditions, so it turned out pretty well considering that I had to cook it on a plate and the spices I used came in a canister from the bank. It wasn't curried enough for my taste and it fell apart because it was all crumbly, but it was still good. I'd try it again now that I have proper cooking supplies. (algae)
All of my favourite things! Tofu, cauliflower AND curry powder! Love it. I was the only one in my family who did but whatever...more for me (dannibazaar)
Curry Scrambled Tofu with Cabbage and Caraway
The caraway flavor here isn't insanely strong (I was afraid it would be), but it blends into the curry spice well. But in total, this dish was just sort of ok. It isn't anything I'd set out to make again, but it wasn't unpleasant to eat or anything. It's weird, because I like curry and tofu, and it's a pretty imaginative recipe, but it was just mediocre to me. Also, not sure I'm a huge fan of red cabbage - white might have been better. Also, I accidentally doubled the cumin. (fb)
I sort of made this for dinner the other night. We didn't have any cabbage so we just had the scramble, and we really liked it. I don't know that I'd want curry-flavoured things for breakfast, but this was a nice twist to the standard scramble and I'd try it again/try it with the cabbage to have for/with dinner. (oww)
Made this for breakfast/brunch today and it was pretty good. I felt like it could have used something else to really kick it up a notch, though. I ended up chopping two habaneros with the garlic, and served it over brown rice with a cranberry chutney. It was great after that, but mediocre before the chutney! (sb)
Ethiopian Crepes
I didn't make the crepe component, and so it was a pretty hearty stew. A sweet-sour kind of curry dish of lentils... I didn't realize how much tomato was involved until I made it. I like the addition of the typical sweet spices. (fb)
Fennel Breakfast Risotto
This is tasty, but kind of plain. I feel like it needs another main ingredient to make it stand out... the way it is, it just kind of tastes like broth + fennel. That might be fine if it's just for breakfast, but not enough as a main for lunch/dinner. Maybe basil? Tomatoes? (fb)
KMK made this for us while she was visiting, and we really liked it. I think it's really good as is. We didn't even have thyme to add, but added a bit of dry sage. We also used sliced (bigger) peppers, instead of diced, and I liked that. I love the fennel flavor. P doesn't like fennel that much, but liked this. I will make it again. (AC)
Matzoh Brie
Mom's Morning Casserole
Not a fan. I appreciate the concept, but together with the Cheesy sauce, this recipe is too bitter for me - nooch in the "egg" part, nooch sauce, and the tempeh is reasonably unadulterated that it still tastes a lot like... well, tempeh. That being said, if you're a hardcore tempeh and nooch fan, it'll be fine. And, of the layers, the "egg" was my favorite, 'cause I'm a sucker for scrambled tofu. I might like this with fake sausage instead of tempeh and a different cheese substitute. (fb)
Mushroom, Leek, and White Bean Pie
I wish I had enough room in my stomach to eat this in an entire sitting. But first off, the modifications: no walnuts, 1 t dried thyme instead of 1 T fresh, white mushrooms instead of crimini, no crust, This pie comes out creamy, hearty but healthy, and perfectly seasoned. I'm glad I didn't go get walnuts for this; the blended beans were fine on their own. I know in the blurb of the recipe Isa mentions it's her tofu-less quiche, but I don't think it really qualifies as quiche - it's not eggy or cheesy in the least. It is, however, delicious comfort food. (fb)
OMG OMG OMG OMG this was so so so good. I used slightly less walnuts than called for (didn't buy quite enough) and used regular white mushrooms, as that's all that was at the market. Oh and I used dried herbs instead of fresh. I had trouble blending all the beans and stuff as I only have a magic bullet type processor, but it tasted so so so good. I'm not sure I've ever had cannellini beans before, but they were delicious. The only fault I could think of was that there was slightly too much pie filling for my dish, but oh well. I used the VB pie crust recipe and the whole thing was great. Seriously it's the best thing I've made in ages. I think I'll try it again without the walnuts and maybe crustless, just so I can eat more of it. Everyone should try it. (shelloid)
Delicious! I followed the recipe exactly, except I added about 2 Tbsp nutritional yeast. I baked it in a store-bought spelt crust, and it was perfect. I think it's better hot (as opposed to room temp as suggested in the book), but it's great any way. (jessacita)
so delicious! this is kind of pain if you have only a small food processor (mine holds just 1.5 or so of ingredients so i had to divide everything into smaller batches) but I think it wouldn't be much work otherwise. I used the pie crust in the book and made the pie the night before so I could just stick it in the oven after work for an easy dinner. I followed the recipe very closely. I might add a little nutritional yeast next time but this is already fantastic. (thirteenblackbirds)
Pesto Scrambled Tofu with Grape Tomatoes
Good and a good idea. I used chunks of roma tomatoes instead of grape tomatoes, and two shallots instead of a small red onion. It's nice to have a non-pasta pesto type of recipe. Oh, I also used lemon basil for half of the basil (not intentionally... it just turns out that's what I bought). Anyway, I'd likely make this again. (fb)
Pierogi (Potato and Mushrooms Sauerkraut)
I once made pierogi from some website, and it was a lot of work, quite bland, and didn't pay off. Though this recipe still is energy intensive (making the filling/s, the onions, the dough, rolling the dough, shaping, boiling, possible pan frying), the results were great. The potato filling is perfectly seasoned, though its ingredients are simply. The dough is the epitome of delicious chewiness. And, I didn't bother pan frying - I agree with Isa - it seems very wrong to fry these. It's like not valuing all that work you put into boiling. Also, I was tired at that point ^^. Anyway, editions: I didn't need the full amount of flour; I used maybe 1/8 cup less. I also was lazy and didn't cut it into circles, and instead made squares (& I had no problems getting them to seal). Also, I only made the potato filling (I couldn't find good, cheap saurekraut. I mean, srsly, it's just pickled cabbage!), so I made half the recipe. But I kind of forgot to halve the dough, so I have the rest of the dough in my freezer now. But that's ok - these are great little pieces of comfort food, so now I've made it easier to make them again! (fb)
I halved the recipe and only made the potato filling because I was making these mainly for my sister. I snuck two, and they were really really good! I was having a quiet morning, so I just kind of took my time boiling the potatoes while I did other things around the house. They came together really easily, and tasted fantastic! My sister loved them as well, which is a total win because her diet generally consists of boxed Kraft mac and cheese and frozen french fries (ew). I'd love to try the other filling sometime. (dannibazaar)
Polenta Rancheros
Also good. Had just the right amount of heat. I partially blended up/chopped the beans into the sauce mixture. Next time, I think I might add something more to the polenta while cooking (sun dried tomatoes?) because next to the sauce/beans, it was a bit plain. Or I might just have the sauce/beans by itself or with something else (like tofu!). (fb)
Love this! I've been wanting to make this recipe ever since I got this book, and today I finally made this for a late lunch. I love the creaminess of the polenta, my favorite part of this dish (Because I love the creamy style polenta in this dish, I only made a half batch of the polenta. I'll then make another half batch for the leftover beans. The leftover polenta that does get refrigerated and firms up is great sliced, fried, and dipped in marinara, though.). The bean mixture is like a saucy black bean chili. The combo of the polenta and beans, along with all of the toppings (green onions, tomatoes, guacamole, and cashew sour cream) is fabulous. I'll definitely be making this dish again. (willwolf)
I really liked the combo of flavors. The optional Cashew Sour Cream, I'd say, is the least tasty element of the dish. I was expecting something more. I may change it up a bit next time, perhaps using lemon juice rather than the red wine vinegar. I thought it would be a little tangier than it came out. It was still fine in the dish with all of the other elements, though. I may tinker with the bean mixture, as well, next time, making it my own, but that's how I roll; I like to change things up. (willwolf)
I liked this but it needed some doctoring up. I added guacamole and that made it better, but I still think the polenta part was too bland. The ranchero sauce was very good, and I added half of a yellow bell pepper to mine. (icephrosty)
The rancheros sauce is fabulous (I used leftover VV Venezuelan black beans). I would make this sauce/beans again. I followed the polenta directions, and mine was a bit runny for my liking (but didn't look too different from the picture). The flavor is fine (with the veg. broth), but I don't think the polenta added anything to the dish. It was just kinda something on top that muddled everything. The beans are good, though. (AC)
Puttanesca Scramble
Super delicious! I threw this together for a late dinner tonight, and I really liked it. The combination of the tomatoes, garlic, olives, and capers with the fresh herbs is awesome; the flavors really pack a punch. For the mixed olives, I used about half Greek kalamata olives and half green Spanish manzanilla pimento-stuffed olives. The only minor change I made was to sub halved cherry tomatoes for the diced Roma tomatoes. This dish is quick and easy to make, and I'm sure I'll be making it again soon. If you're looking for a pasta puttanesca recipe, you could also serve this over pasta. (willwolf)
Delicious. Perfect blend of flavors, and I like to have another way to scramble tofu that doesn't involve nooch and turmeric and the like. For the "mixed olives" I used the Greek Olive Medley from Trader Joe's (refrigerated), but that meant I had to chop the olives since they're not pitted. oh well, it was worth it. (fb)
I didn't have 'mixed olives', just green ones, but other than that made this to the recipe exactly. Style-wise, I smooshed the tofu up a bit more rather than cubing it, because my husband prefers scrambled tofu to be more... scrambley. We absolutely loved this recipe. I love the classic scramble , and I'm looking forward to making some of the other variations, but especially loved how different this was to the ways we have enjoyed tofu before. Bizarrely enough, the only constructive comment my husband had on this was that it was maybe slightly too salty . I think my capers were just really salty, but next time I might reduce/omit the added salt. (oww)
was the first recipe I made after receiving this book from hh! It was just as nice again (oww)
I made this a couple of weeks a go and obviously forgot to review it. I used green olives only as I didn't have black and used dried herbs as I didn't have fresh and normal tomatoes as that's all I had. I was shocked at how good it was. I really wasn't convinced by a tofu scramble that didn't contain nooch but man this was good. It was quite salty and i think with the capers it needs less salt than called for. I then made it again a couple of days later and didn't have capers - still good. I then made it again the other day and added mushrooms, didn't add tomatoes as I didn't have them and had black olives as well as green. It wasn't quite as good without the tomatoes but I liked the black olives in there. So given that I have made this 3 times in a couple of weeks, I'd say the recipe is a success! (shelloid)
this was awesome! It was quick, easy, and delicious. I had to make a few substitutions (jarred red peppers for the tomatoes, used all green olives) but it still rocked my tastebuds. I'll definitely make this again. (lebkuchen)
Really yummy, super flavourful, and will definitely make it again. I used 1 tbsp oil (instead of 2), less red pepper flakes, and omitted the salt. Next time I'll double the tomatoes. (eatmedelicious)
Scrambled Tortillas
This was rather unusual and tasty. The chewiness of the tortillas in the tofu reminded me of homemade corn tortillas. I didn't put the jalapeno in or the extra hot sauce (just the chili powder in the sauce), and it was plenty spicy. I didn't find that the potatoes were a necessary addition though... it's just the same without. (fb)
meh. Texture was interesting but after a while I got tired of chewing haha. I used soft silken tofu because that's what I had and it turned out ok, but probably would have been a little better if I used the non-silken.I am suspicious that there might be a typo in the sauce recipe. It called for only a 6 oz can of tomato sauce, but there was definitely not enough for the whole dish (though maybe I like things saucy?). Flavors were good, but with the tortillas and the potatoes and the tofu...wow. Heavy. Next time I think I'll toss in some spinach and ditch the potatoes. Oh. I'd also cut the tortillas into smaller pieces. (ponycakes)
Sesame Scrambled Tofu with Greens and Yams
Shiitake Dill Frittata
Tastes just like the name. More tofu-y than the quiches, prolly because it has no cashews. If you want tofu + mushroom + fresh dill, here's your thing, otherwise, move on (I was on the fence about it). (fb)
Swiss Chard Frittata
delicious with the additions i made: a little spinach since some of my chard was past it's prime, marinated & rinsed artichoke hearts, with sliced tomatoes and chopped teese cheddar on top. i probably could have cooked or squeezed more of the water out so maybe thats why i had to bake it about 10 minutes longer to get it browned & it was a bit watery on the bottom but it was really tasty. i kinda think it mightve been a little underwhelming without the added veggies, though. (ppc)
This recipe is really simple to make and quite tasty. I used collard greens in place of the chard because that's what I had on hand. The tofu mixture definitely needs some lemon juice, so I added that and a healthy sprinkling of crushed red pepper for some heat. Good stuff. (sb)
My family LOVED this!! I did use spinach in place of the chard though and added an onion, but everyone said it was a keeper and I must agree! It tastes awesome cold too!! (abrimmer)
Tofu Omelets
Quite tasty and "eggy" (and my omni mom agrees). I was lucky enough to find black salt, and it does add a kind of sulfurous taste. Even though I don't have a non-stick pan, I didn't have much of a problem with the omelets sticking. (fb)
I made this a second time, but this time with cornstarch as the binder (the first time I used tapioca flour accidentally... meant to use arrowroot). Cornstarch did not work nearly as well; as the first side of the omelet cooked, the uncooked portion sort of "melted" and splattered when I flipped it. It was also harder to keep these together. Just as delicious, but next time I'll make sure to use tapioca again. (fb)
I didn't have black salt because my dealer was unavailable, but it was very eggy anyway. I did not read the dx at first, and didn't spread it out thin, so it wouldn't cook right and turned into a big mush ball, which DH ate with ketchup between 2 pieces of toast. Be sure to follow the dx if you want it to work. Once I figured out the correct way of cooking, it worked. I ate mine with sauteed peppers, onions, nooch sauce, and spinach. and tomato. It reminded me of the days of Cracker Barrell Omelettes but in a good way. My little boys had peanut butter and banana on theirs and they loved them too. When my dealer hooks me up, I will make them again with black salt. (L2A)
I'm quite impressed that it actually worked! I was a little afraid because I didn't have any chickpea flour, so I used regular white flour, but it still turned out....I made them on my griddle rather than in a pan so I could do both at the same time. One stayed together nicely, one got torn during flipping, but I had my griddle too hot and they weren't really cooking evenly - so with a little practice, I bet I could perfect this omelet making skill! I filled them with tempeh bacon, green pepper and daiya mozzarella. (erinmonster)
Burnt Broccoli
Capers and Broccoli Rabe
Denver Omelet
Love, love, love! I never really liked omelet as an omni or even as a lacto-ovo-veg, but this is so good! I failed with the first two omelets, but they were still tasty, I ate them out of the pan (my dogs got a piece each and they loved it too, hehe). Then, the third was a success. I really liked the filling too. I forgot to add the liquid smoke, but then I added it to the leftover filling and it was good either way. Also filled it with some cheesy sauce and enjoyed it with ketchup. Can't wait to try the other variations! (eldsjal)
Grilled Marinated Asparagus
Guacamole and Potato
Mushrooms and Spinach
these were okay, not fantastic. i found my omelet didn't want to cook all the way though. DR and LF liked them. I made the mushroom filling. They take a LONG time to cook. I actually took my computer into the kitchen and worked on stuff while they cooked. I made an "egg" sandwich with my omelet and that was pretty tasty. I added more black salt. (bp)
Omelet Rancheros
Roasted Tomatoes, Ricotta, and Basil
Sausage and Peppers
Shredded Swiss Chard
swiss chard is "meh" in this otherwise tasty omelet. (fb)
Spiced Apple Cider Chutney
This is kind of an odd chutney. I don't think I'd ever suspect that this had savory ingredients in it - ok, maybe the mustard seeds, but I wouldn't expect the onion. Apple & its spices really take over, so it's more like apple-pie-filling-masala. It goes ok with the dosas; I can't think of any common condiment that the dosas go better with, but if possible probably another chutney, like tamarind. I'm not sure if I'll make this again, even though it tasted fine, just because I'm not sure what to combine it with that will work. (fb)
Tempeh Bacon and Caramelized Onion
The bacon is great in these, but I'm not sure if the caramelized onion fits. It's quite sweet, and the omelet is quite savory. I think avocado + bacon would be better. (fb)
Tofu Benny
The tofu in this recipe really didn't pick up all the egginess of the marinade (which sure did smell and kind of taste like eggs), but I'm ok with tofu anyway. It's too bad, though, because I thought the black salt might impart some flavor - but then after draining I found much of it sitting in the bottom of the bowl - I think it doesn't dissolve as well as sodium chloride. I'm not sure of how to remedy this, as if the tofu were blended with some of the marinade ingredients, it wouldn't be solid anymore. Anyway, I didn't grease the pan before frying the tofu, because it picked up enough olive oil from the marinade. As a whole, these little things were pretty pleasant. I've never had eggs benedict though... My omni boyfriend really loved them and the hollandaise sauce, though he's never had eggs benedict either. Also, I used liquid smoke (not smoked salt... too expensive!) for the tomatoes, and I used the English muffin option. (fb)
Solid recipe. Having never had real eggs benedict, I can't compare but this is a mighty tasty breakfast sammie. The tofu part is pretty basic, but I like the glaze that the marinade gave this (might have been the arrowroot in the marinade). And I added some hot sauce because that's how I roll. (sb)
Awesome. I know I made some minor changes, but I can't remember exactly what. I like this with tempeh bacon instead of (or in addition to) the tomato. My omni parents love this, too! (jessacita)
Pumpkin Pancakes
These were pretty delicious. I thought the nutmeg was a little too strong, but Cams didn't. Next time I will probably add just a pinch. Mine didn't seem to burn before they were done, but that may be because I made them a lot smaller than the suggested 6 inches.
Ginger Cranberry Sauce
I subbed black cherries for the cranberries and served this over the pumpkin pancakes. I know they aren't at all similar, but I followed the rest of the recipe (well, I reduced the maple syrup since cherries are sweeter than cranberries). It was good enough to eat with a spoon right out of the pot.
That sounds and looks awesome! The black cherry substitution is a good idea!
Bagels - Let's just say I'm not buying bagels anymore! These were so easy...and were the first thing that I ever made with yeast in them. It wasn't as scary as I thought it would be. They were so delicious...so much better than store bought.
Cornbread Waffles with Pantry Mole Rojo and Seitan
I still don't know what a mole rojo is but damn this was good, really interesting rich hearty flavours, and actually pretty easy to put together. I tried to follow the recipe and I think the only thing I had to change was using cocoa instead of chocolate chips because I never have chips, but I hope that didn't make too much of a difference.
We really enjoyed this as an interesting, tasty dinner, I think I'll definitely give it another spin one day.
Cornbread Waffles
These were my first waffles in yeeeeaaars and they were mighty fine. They didn't stick at all, they were nice and crunchy on the outside and fluffy enough inside, pretty much perfect.
Old Fashioned Chelsea Waffles
Also awesome. I used maple instead of barley malt syrup . My husband reckoned these were a little denser than 'usual' for waffles, so I'm not quite sure what that meant, but still, they were yum, and awesomely crunchy. Will make again.
Peanut butter waffles
I used a little less peanut butter than the recipe called for and consequently they had a mild-ish peanut flavour, but we thought it was still plenty noticeable and yum. They all came out of the iron perfectly, I don't think I even needed to spray it in between waffles. Certainly wouldn't make these regularly but I'll make them again for something special for sure.
Chorizo sausages
So my omnivorous husband asks for these sausages all the freakin' time.
I wouldn't have a clue what a chorizo sausage tastes like but I like this flavour combo. The first time I made these they were still quite squishy and... yeah, not the best. So now I steam them for 10 minutes longer and they come out great!
Italian feast sausages
I've only made this variation once because he keeps requesting the chorizo, but they are really nice too. The flavour is not stand-out-amazing, but it's tasty. Same as with the chorizo, I steam these for 10 minutes longer than the recipe states to get a better textured finished product.
These are outstandamazing. They're beautiful and glossy on the outside and awesomely dense and chewy and ... bagelly on the inside! My oven is ridiculous and is way hotter than it's temperature gauge says it is, so I kept a close eye on them and had to pull them out after only 10 minutes because they were browning on the top so I was scared they wouldn't be cooked well consistently through - but they were! So yeah, a forgiving bread recipe that yields beautiful delicious bagels - go make some now!! : )
Peanut Butter Waffles
These were very good. I like that they didn't require any out-of-the-ordinary ingredients, although they do require a fair amount of peanut butter. They had a great peanut butter flavor. We ate them with blueberries and chocolate chips (DH had whipped cream on his). DH thought they were a little dry, and while I don't agree (they were actually quite moist inside, crispy outside), I do think they would have been better with some sort of syrup or sauce. Maple syrup seemed like it would be too sweet, but next time I might make the blueberries into a sauce rather than just eating them fresh. This made 5 (large) waffles in our Belgian waffle maker.
I made the Cornbread Waffles today, and they were delicious! I halved the recipe & got 6 medium-sized waffles (I don't have a Belgian waffle maker; it makes smaller waffles). I added a little extra sugar (1/2 Tbsp?) because I like sweet cornbread, and I thought the sweetness was perfect. As described, these were crunchy on the outside & fluffy on the inside. I will definitely make them again!
Basic Pastry Crust
-This uses so much EB! I didn't even really need to add any water, because I guess my EB wasn't that cold. I used it for the onion quiche, and it's a good crust, but soooooooooo rich. It didn't stop me from eating too much, but it's overwhelming. I didn't roll it out, and just pressed it into the pan. I probably won't stick with the recipe, just because it does use so much.
AC, this was addressed in the typos thread for the book over on PPK: http://www.postpunkkitchen.com/forum/viewtopic.php?id=95206
Ooooommmmmggggggggggggggg!!!!!!!!!!!!!!!!!!!! :wow: No wonder, huh? Ouch.
crap, I wish I'd read this thread before I made my pies for dinner last night!! I went with the recipe in the book and yeah it worked but the dough was so soft. I'll try the correct measurements next time and review properly!!
I love the Chelsea Waffles. I, too, used maple syrup instead of barley malt syrup, and they're great. Sometimes I just use a little syrup & a couple Tbsp of brown sugar. Really yummy & perfect texture!
Basic Pastry Crust
Yeah...pretty much like other pastry recipes, but I like it. I made it as in the book before I realised that there was a typo and it really didn't work well (no surprise really), but tasted good.
I have since made it with the correct measurements and it rolled really well and tasted great. I made it for (omni) friends and they really liked it too. It was super easy to make and it was great. It will now be my go to recipe. I'll also try freezing it and see how it turns out.
I followed the recipe pretty much exactly except didn't use lemon zest (didn't think it would work and didn't have any) and cooked for an extra 10 mins (as per oww's recommendation because I think she's great!). Oh and can't remember if the recipe included sage, but if it did, I didn't use it, as didn't have any.
The texture was great and I think that's thanks to the addition of the beans. N and I both loved the texture. I also loved the flavour and so did N. I couldn't help eating half of one sausage straight away, before doing anything else with them! I then froze the remainder. I have since defrosted some and used it and couldn't see any problem with them. WIll definitely be making again. Maybe a bigger batch next time, just because it'll be just as easy to steam a double batch and then I can freeze them and have them on hand for longer!!
Can't wait to try the other flavours!!!
Basic Scrambled Tofu
This was great! Even my DH loved it, and he loves real eggs a lot. He did say it tastes like Indian food, but he was ok with that. DH was a little upset when he saw me chopping garlic, but it didn't come out overly garlicky or too spicy. It definitely did have some egginess in the flavor and texture. It was a little bit on the salty side for me, but that will be easy to fix next time.
nothing to contribute to this thread at the moment except: MDV, Hi!! I've been thinking about you recently!
Gluten Free Buckwheat Pancakes
This is my favourite gluten free pancake recipe by far. I used all quinoa flour instead of corn flour and tasted amazing. The cinnamon really comes out in these.
I made the East Coast Coffee Cake - Apricot Cardamon version for my mother's group this morning. I baked it last night and doubled the recipe to make it in a 9x13 metal pan. I baked it for 37 minutes and it came out perfectly. Everybody was raving about it, kids were scarfing it down, and many moms asked if they could take the rest home LOL. A success! The topping is a little dry and messy (meaning, there were TONS of crumbs on the floor!) but the cake is lightly sweet and quite nice. I was expecting it to be very sweet, and it really wasn't - in a good way!
Tomato Rosemary Scones
I thought these were a bit more biscuit-y than sconelike, as well, but they were delicious. I cut down on the sugar and used the full 2 tbsp dried rosemary. Next time, I will probably roll them out with the rolling pin instead of using my hands. I think that caused the slight gumminess I got from mine. They were delicious with black bean soup, and maybe even better leftover...toasted with earth balance.
I have made the East Coast Coffee Cake twice. The first time, I made the Jam Swirl variation. I used raspberry jam, and they were good, but a little too sweet for me. The raspberry/cinnamon combination wasn't the greatest. The second time, I grated two apples, mixed them with cinnamon and a drop of molasses, and swirled that through the batter. I also added some chopped pecans to the topping. Maybe I'm just a sucker for apples and cinnamon, but it was perfect.
Gingerbread Waffles
These were delicious! I subbed a scant 1/2 tsp of ground ginger for the fresh, and they came out with a very nice spice and molasses flavor. The only tricky thing was figuring out the cooking time. I use a round Belgian waffle iron, and what's worked for me with other waffle recipes is to wait until the iron stops steaming (usually maybe 2 minutes after the timer beeps). For this recipe that was too long and the first one came out slightly burned. The subsequent waffles were perfectly crisp after turning the heat down a little and just leaving them in about 1 minute after the beep. They were great with maple syrup, but I think some toasted pecans either on top or mixed into the batter would be another nice addition.
Pumpkin pancakes - These come out thin but they are so good. It's like a slice of pumpkin pie in pancake form. Definitely double if you are feeding 4-5 people. (intheend)
Classic Broccoli Quiche - Simply amazing!!! I added 2-3 TB of nooch, about 1/2 cup of Cheezly bacon cheeze and some storebought seitan bacon bits. And I used a little less than a pound of tofu + omitted the tarragon, still came out great. I ate it three days in a row (yes, I ate it all by myself, thank you very much) and now I'm craving more! Might make it again this weekend! :D
Basic Pastry Crust - I used 1/4 cup of margarine (not EB, we don't have it here) and it turned out perfect. I'll be using this recipe for pie crust from now on.
These are most definitely outstandamazing!
Bestest easiest bagels ever : )


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Dante Santos
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Hey guys! Well, I like a lot of things.. As you can see I'm into working out. I love the gym and I love taking care of my body. I also like playing with myself, but playing with others is much more fun! When I'm not on cam I'm busy studying, hanging out with my friends, and having a good time!
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For every surprise, there's a snub! The 2013 Primetime Emmy Awards nominations were announced Thursday, July 18, and while some stars are celebrating their surprise honors, others are left feeling snubbed.
Below, Us Weekly rounds up a few of the biggest snubs and surprises from the 2013 Emmys nominations. Tell Us: Which shows and stars would you add to the list?
1. New Girl: Zooey Deschanel, Jake Johnson and Max Greenfield were all overlooked for nominations this year, and the Fox series itself was missing from the Outstanding Comedy Series category.
2. The Office: Despite airing their final season after 8 years, the NBC comedy failed to earn its stars Rainn Wilson, John Krasinski and Jenna Fischer nominations in the major categories. To soften the blow, however, writer Greg Daniels did pick up an Outstanding Writing for a Comedy Series nomination.
3. The Walking Dead: TV's gory, most-watched drama was left out of the nominations for Outstanding Drama Series.
4. The Americans: FX's drama series wasn't recognized for an Outstanding Drama Series nomination. Lead stars Keri Russell and Matthew Rhys were also missing in the Lead Actor and Actress categories.
5. Tatiana Maslany: The actress played seven different characters on the cult BBC America hit Orphan Black, but didn't score an Outstanding Actress in a Drama Series nod.
1. House of Cards: The Netflix series made history by being the first online series to earn an Outsanding Drama Series nomination. In total the show, starring Kevin Spacey, earned nine nominations. Another Netflix series, Arrested Development, didn't earn an Outstanding Comedy Series nomination, but did pick up three other nods.
2. Adam Driver: One of the few male actors on HBO's Girls scored a nomination! In addition to Lena Dunham earning a nomination for Lead Actress and the show receiving a nod for Outstanding Comedy Series, Driver was nominated for Outstanding Supporting Actor. The actor stars as Adam Sackler, Hannah Horvath's (Dunham) on-again, off-again sex addict boyfriend.
3. Kerry Washington: The recently wed Scandal actress earned her first Emmy nomination for playing crisis manager Olivia Pope, which aired only seven episodes during its debut last year on ABC.
4. Connie Britton: The Nashville star picked up an Outstanding Lead Actress in a Drama Series for her role as country superstar Rayna James in the low-rating ABC show. Her costar, Hayden Panettiere, however, didn't earn a Supporting Actress nomination.
5. Jane Lynch: Though the Fox musical series has been absent from major categories for the past few seasons, Lynch scored an Outstanding Supporting Actress in a Comedy Series nomination for her role as Coach Sue Sylvester. In the wake of the recent death of costar Cory Monteith, the nomination is an even more welcome surprise.
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it's exactly what you think. some smarmy douche of a dude who has a polo shirt tucked into white pants, penny loafers, sweater around the neck, and is part of a yacht club... you probably hate this person just by looking at them. think carlton from fresh prince of bel air. saying this to someones face is awesome because they don't know the meaning and you have just massively insulted their dignity.
by alex the blue dude March 31, 2008


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Hello It's time again for me to work My Stamp box's stamp. I will still be using the Funky Flowers from My Stamp Box. It's really a great set to mix and match. I decided to create a background pattern paper creating the flower stem, leave and circles.
Here is my card using the color combo from Design seed -rustic spectrum. Love the colors hues. If you are running out of idea to create, one of the way is to go to any color challenge website.
Thank you so much for looking.
Happy Birthday 47th Singapore! And enjoy your holiday for my fellow Singaporean.
Have fun and enjoy your day.


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What's New
Social Gothic Font by Canada Type
This is the revival, repair and expansion of Thomas Hollingworth's Informal Gothic, one of the winners in VGC's National Typeface Design competition in 1965.
Social Gothic is a unicase font that successfully achieves a hand-made look by combining standard sans serif type elements with some "chiseled" wooden shapes and friendly rounded lowercase components. The totality of the face is clean, legible, with an impact that is quite conservative and easy on the eyes, even almost humanist, in spite of the individual standard forms used.
Social Gothic comes in all popular formats, and contains an expanded character set that supports the majority of Latin-based languages. A few alternates are also included within the font.
Tags: 1940s, 1950s, 1960s, 1970s, Font, Groovy, Retro, Sans Serif


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Quote:Actually, fighting skills do not automatically equate to communication skills needed to teach, or even a deep technical understanding.Who would you have rather taken boxing lessons from - Mike Tyson the champ or Cus D'Amato?
Quote:Hello Matt: If I can DO a particular technique, yet cannot explain anything, do you honestly contend I am ~skilled~? Jeff
Quote:What about "reputable" orgs. that send letters stating that you have been nominated into a "hall of fame" then add "send a check for X amount of money and you will be inducted into the hall of fame" ?
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citizen model. Very effective.