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How to tie a 40s headscarf
On Mondays post I got a few questions on how to tie a 40s headscarf, Rosie the Riveter style. So thanks to Twila Jean we got some pictures today to show you how. It's insanely easy, and great for lazy hair days, wearing over pin curls, or a fast 40s look!
You'll need a medium to large cotton headscarf. Silk is ok but slippery, so use with caution.
Fold it in half diagonally so you have a triangle.
Place the scarf over your shoulders, shawl style, with the point facing down.
Take the two ends on your shoulders...
...and tie them once on top of your head.
Pull the point of the scarf up to the top of your head and stuff your hair in the little pouch created.
Lay the point over the tied area.
Tie a knot over the point.
Tuck the open sections in, and the ties if you want.
Ta da!
82 comments:
- emma wallace said...
Oh hooray! I was hoping you would post a tutorial on this! I so wanted to try it myself.
iamemmamusic.blogspot.com - January 21, 2010 at 9:07 PM
- A said...
Fabulous! Very easy to follow. Can't wait to give it a try!
- January 21, 2010 at 10:07 PM
- Courtney said...
Yay! Now I just have to find some scarves I can wear that won't get me shot out in public. I love it. It's so cute.
- January 21, 2010 at 10:21 PM
- Unknown said...
Thanks for this! I was tried to get this look right a few weeks back but wasn't sure how. So easy!
- January 21, 2010 at 10:21 PM
- Bombshell Bettie said...
Fantastic! I'm going to try this, this weekend! I'll have to buy more scarves!
- January 21, 2010 at 10:21 PM
- Miss Tami Lee said...
You look so cute with the scarf. I look like I'm about to go feed the chickens
- January 21, 2010 at 10:25 PM
- anja louise said...
So cute!! I don't think I have a scarf big enough to make it happen, I always skip past scarves at the thrift stores but now I'll have to check them out! :)
- January 21, 2010 at 10:25 PM
- Mrs. Nancy G said...
Oh what fun! Thanks for sharing!!!
:-) - January 21, 2010 at 10:28 PM
- Mel said...
Thanks for the tutorial! I saw you wearing it in a previous post and I really wanted to know how to do it!
- January 21, 2010 at 10:49 PM
- Treacle said...
Lovely! Thanks so much for the tutorial. Now I have to try this look.
- January 21, 2010 at 11:33 PM
- Cindi said...
Can't wait to do this tomorrow morning!
- January 22, 2010 at 12:30 AM
- Mabel said...
Millie and I admired your scarf the other day and are so glad you decided to post a tutorial. Us vintage gals have to stick together.
- January 22, 2010 at 12:31 AM
- Matilda said...
lovley! :D i'll try this!
- January 22, 2010 at 12:36 AM
- Kelley Anne said...
Thank you!
- January 22, 2010 at 12:52 AM
- Mima said...
Thankyou thankyou thankyou - I've been getting half way through and wondering how to secure the point to the knot at the top, now I know! Cheers lovely!x
- January 22, 2010 at 1:00 AM
- Louise said...
Love it! I saw a girl wearing a scarf like this at a gig last weekend and I so wanted to replicate it. Thanks for showing me how.
- January 22, 2010 at 1:38 AM
- the exhausted etiquette (kirstine) said...
I loved this. I would have never tried otherwise. super cute! I'll need to start a scarf obsession now!
xx - January 22, 2010 at 1:42 AM
- COCAMIA said...
Thank you!!! I will have to try this! I have so many scarves and I don't know what to do with them most of the time! I really enjoyed this post! Again, Thank you!!!
- January 22, 2010 at 4:15 AM
- The Glamorous Housewife said...
Yay! Such a good tutorial. Must try this today.
Thanks doll,
The Glamorous Housewife - January 22, 2010 at 6:53 AM
- Coco said...
Perfect tutorial! I need to bookmark this post! I will surely come back to it, pretty soon! :)
Thank you so much for your tips!
-Coco from Our Paper Moon - January 22, 2010 at 7:00 AM
- Q's Daydream said...
yay! love this! thanks!
- January 22, 2010 at 8:14 AM
- StrongImagination said...
Oh dear. I've just tried it and it looks ridiculous on me! The loose ends are too big and I don't have a smaller scarf :(
- January 22, 2010 at 8:16 AM
- MrJeffery said...
great post! love the scarf!
- January 22, 2010 at 8:37 AM
- JGO said...
Hi there, I'm Jacqueline, I just found your blog. Thanks for your tutorial. I will wear my scarf very soon in 1940's style. ^_^
- January 22, 2010 at 8:43 AM
- Unknown said...
Thanks for this tutorial:)It´s a beautiful way to hide your hair on a bad hairday;) but also a great option when your out of ideas.
I love to read about you and your personal style, I´m into the same thing. Thanks for being a inspiration! Greatings from Sweden* - January 22, 2010 at 9:28 AM
- Thelma said...
Yay! Thanks for that I would have never figured it out myself.
- January 22, 2010 at 9:44 AM
thanks for the idea!
:D - January 22, 2010 at 2:42 PM
- American Phil said...
now i need to know how to tie a bow-tie. haha. i love your blog! tons of good stuff and great vintage! check mine out and follow it if you get a minute. www.ramblingforever.com
- January 22, 2010 at 2:59 PM
- Josephine Tale Peddler said...
Thanks. You look fab and I will give this a whirl! xx
- January 22, 2010 at 7:32 PM
- Suzanne said...
Great instructions! thank you!
- January 22, 2010 at 7:45 PM
So cute! I always try and fail at this style on cleaning days.
- January 22, 2010 at 10:09 PM
- Cynthia said...
This is so cute! Thanks for the tutorial.
- January 23, 2010 at 2:30 AM
- Sara Stasi said...
Seriously you must have read my mind. I have been trying for days to get this right.
- January 23, 2010 at 7:08 AM
- Stephanie said...
Thanks for this! I tried to recreate it the other night when I tried rag curls and it just didn't work. It's so simple, I can't believe I couldn't figure it out. haha
- January 23, 2010 at 10:01 AM
- Toosdai said...
oh perfect! thank you!
also, i'm digging that shade of lipstick! lovely! - January 23, 2010 at 12:47 PM
- Sara V. Frenzy said...
Great, now I have another accessory to buy compulsively! :P
I love your blog and I love how well you pull off the red lipstick. Wish I could do that, lol.
I have a blog about vintage and plus size fashion, so I thought I'd whore it out. I know, I know. I feel bad about it, haha.
Okay, whoring done. Again, LOVE YOUR BLOG! If I could fit in this stuff, I'd wear it everyday xD - January 23, 2010 at 5:38 PM
- Tina said...
Super cute--the look and you in it!
- January 23, 2010 at 7:15 PM
- VoteAudrey said...
- January 24, 2010 at 12:26 AM
- Naomi said...
Thanks so much for posting this! It definitely helped me figure out what I was doing wrong!
- January 24, 2010 at 6:47 AM
- HanM said...
love-love-LOVE this!
- January 24, 2010 at 1:16 PM
- Maria Confer said...
OH, thanks so much for posting this!! I've always wondered how it was done!
Lulu Letty - January 24, 2010 at 1:47 PM
this is so sweet!so lovely. x
- January 24, 2010 at 4:51 PM
- kanishk said...
Very easy to follow. Can't wait to give it a try!
Work from home India - January 25, 2010 at 3:09 AM
- Casey Maura said...
This is one of my favorite things to do on days when my hair isn't cooperating! ;) It's always so cute and a great way to pull out all my scarves I've amassed and actually use them. lol.
♥ Casey
blog | elegantmusings.com - January 26, 2010 at 6:45 AM
- Unknown said...
Lovely. As oh so easily to follow. thank you
- January 28, 2010 at 2:18 PM
love this tutorial, I will try it now! lovely blog :)
fashionableroad.blogspot.com - January 29, 2010 at 5:58 PM
- beatriz said...
oh thanks dear for the tutorial ! I love it ! And it's so easy ! You have a lovely blog. kisses,
and please, visit my blog !
<3 - February 23, 2010 at 11:57 AM
- Unknown said...
Fabulous instructions with helpful pics. Going to try as soon as I get home!
- April 20, 2010 at 3:17 AM
- Courtney said...
This is great! Thanks for posting this. I've been wanting to learn how do it.
- April 27, 2010 at 6:18 PM
- Unknown said...
This is fantastic! Thank you for the tutorial! I am in the process of designing vintage inspired/1940's style headscarves for my Etsy shop and your post would be great to link to when I list my new items!
Yours is the sweetest blog around :)
www.ChiChiMe.Etsy.com - June 23, 2010 at 3:56 PM
- Marie Lamb said...
This is a godsend! It's been too windy to wear a hat while working for my radio station out at the NY State Fair, and I have to keep my hair out of my face somehow, so this is perfect. Thank you!
- September 5, 2010 at 8:34 AM
- Alma said...
Fabulous! Genious. Will for sure try that out. Have my shares of bad hairdays....
- by the by, what type of libstick do you use, youre libs always looks gorgeous... :D - September 6, 2010 at 3:52 PM
- Bianca Jagoe said...
I just saw that this post had 53 comments and imagined 53 gorgeous women wearing 1940's headscarves after reading it (I too am now sitting here wearing my red, white and blue silk 'I Left My Heart In San Francisco' scarf on my head) :D
- September 29, 2010 at 1:36 AM
- Febeh said...
Im ao glad i came across your blog ive been dying to learn how to tie the 40s headscarf and you defintely just helped me out so much..Im late on this post but thats why i love google..lol
Great post and blog overall
Check out my natural hair blog
http://labeautenaturellenoire.blogspot.com/ - October 10, 2010 at 7:08 AM
- Eleanor L'Amour said...
Awww soo cute! I wanna put up a tutorial similar to this on my blog, I'm only just starting out really, but I'm pretty obsessed with things like Vintage and Retro style :)
http://elliesvintageteasures.blogspot.com/ Any follows would be greatly appreciated! :) - October 11, 2010 at 11:53 AM
- Julie said...
I love this! Do you have any makeup tutes? Your eye makeup always looks fab!
- October 12, 2010 at 5:25 PM
- C.C. said...
I just stumbled on to your blog looking for rag curl instructions and you are ADORABLE! I love your style and I'm going to try some of your tips.
- October 25, 2010 at 6:04 AM
- northwest is best said...
Phew! This tutorial saved my embarrassment after I had a bad haircut last week. It was so bad I walked out of the salon and into the charity shop next door to buy a headscarf, but realised I didn't know how to tie it! So thanks, Vixen Vintage, here's the result: http://northwest-is-best.blogspot.com/2010/10/haircut-disaster.html
- October 26, 2010 at 4:46 AM
- Solanah said...
Northwest, cute!
- October 29, 2010 at 9:25 PM
Thank you! So cute.
- November 4, 2010 at 4:23 AM
- Emily Barker said...
So helpful thank you!
- November 25, 2010 at 11:35 AM
- Allogenic Dance said...
Love the tutorial, but love the sweater even more, is it one of your creations?
- December 11, 2010 at 11:01 AM
- Solanah said...
beledidancer, no, I bought it.
- December 16, 2010 at 10:41 PM
- ebagsandgladrags said...
lovely post! I'm very into hair accessorising at the moment. Liberty's have posted a number of youtube videos showing how to tie their scarves which I recently blogged....
Would love a tutorial on how you do your hair too!
Sx - March 14, 2011 at 12:03 PM
- Unknown said...
seriously sounding like a broken record but I looove this site!!...I have some of my great grandma's scarfs and FINALLY I will know how to wear them tytytyty
- April 20, 2011 at 7:54 PM
- Unknown said...
Brilliant post! Can't wait to forward your post to my friends & readers xx
- May 1, 2011 at 4:30 AM
- Abbey's Accessories said...
Loved the tutorial!
- May 3, 2011 at 5:23 AM
- AlizaEss said...
I'm going to a wedding in Montana and will be camping for 10 days... I'm very petite and ball caps and headscarves usually make me look like a little girl. Hoping this style will glam up my look a bit.. can't wait to try it! Absolutely love your photos, you are adorable!
- June 21, 2011 at 8:32 AM
- Sew Flippin Cool said...
So cute! I've posted a link to it on my site, The Handmade Experiment. Thanks! http://wp.me/pkcUM-LL
- July 4, 2011 at 8:36 AM
- jamie w said...
how beautiful
- July 4, 2011 at 1:06 PM
- Eugene said...
I thought that headscarves are gone, that they are ancient history today, it reminds me of UK before Margaret Thatcher became the prime minister.
http://www.creditcardspecialist.com - July 15, 2011 at 2:34 AM
- Peggy's Collection said...
wow what a great tutorial! you look fabulous wearing it too x
- July 31, 2011 at 12:18 PM
Great tutorial, Solanah! I love finding new things to do with my scarves. I also found a really cool site on StumbleUpon on how to wear a scarf 37 different ways including ways to tie a head scarf. Thought this might be helpful!
http://www.scarves.net/how-to-tie-a-scarf/head-scarves.htm - August 24, 2011 at 6:29 AM
- Who Moved my Birkin said...
i am so glad I finally know how to do this correctly!!
- November 7, 2011 at 10:25 AM
Thank you so, so, so much for posting this tutorial! before i simply had to fold up the scarf and tie it behind my ears - so not a good look! im really enjoying your blog - keep up the good work!
check out my blog! http://bebeinthethirties.blogspot.com/ - January 3, 2012 at 1:01 PM
- Miss E said...
Love this, though hairpins were required to keep the scarf in place in my bobbed hair.
- April 8, 2012 at 2:29 PM
- QtheShoe said...
AWESOME - thanks Sew Po for sharing this blog with me! Gonna try to tie now!
- June 28, 2012 at 12:08 PM
- Cheryl said...
So cute! Thank you for sharing. I originally googled how to tie a head scarf because I am dressing up as Rosie the Riveter for Halloween, but this is so cute I am sure I am going to use it more often
- October 15, 2012 at 5:49 PM
- Unknown said...
Thanks very much for this. I am going to the Goodwood Revival in Sussex England soon and needed to know how to do the headscarf tie. Great tutorial.
England - September 1, 2014 at 1:50 AM
- Unknown said...
Good grief, you are adorable!
- September 24, 2014 at 6:03 PM
- Unknown said...
Love this tutorial! Super cute look! Tried it out today and it turned out to be just what I needed for my horrendous hair :)
- February 6, 2015 at 6:49 PM
- Unknown said...
wow, great; can you tell me how to make your hairstyle>i do have dark hair , bangs and need these side curls
- August 16, 2015 at 4:13 AM


text:
I disliked it the first time, finding it tedious and struggled my way through it for most of my school years. I had to work hard at it. For someone who had a sharp perception in every other area, I was not used to this kind of struggle. Had I known I'd have to go through it a second time I would have paid more attention the first time round. Fact is that I was so happy to skim through it, I never bothered looking back … or forward.
This weekend I felt like slapping my head against the desk again. Thoughts of hours spent slaving away, agonizing over problems and scrutinizing solutions came rushing back to me when I saw Soeren's exasperated expression as we tackled … 5th Grade Math!
Unfortunately, it seems he has inherited my weak Math gene … instead of acquiring the ingenious genes of his father, who I might add just for the purpose of stressing my point, is a brilliant PHD structural/geotechnical engineer. Seems my genes were more resistant and fought hard to assimilate any stressy Math chromosomes that entered within a meter of the developing brain.
Instead, Soeren is a talented linguist, languages are grasped and spoken easily. He shines when he picks up the guitar, working the chords easily and he is quick and efficient in sports, running and swimming for his teams. As all his teachers, from preschool to 5th Grade have told me "if he focuses this much more … he would be brilliant!" Those exact words were written in my reports by many teachers. There is no denying he is my son!
We sit across each other with books and papers scattered all over the big dinner table, heads steaming, parched throats, faces red from frustration. We're tackling conversions and I am explaining how to easily convert milliliters into liters and back, grams into kilograms into tons, seconds in hours in days. We are adding, subtracting dividing and multiplying tons to kilograms, decimeters to meters and after what seems like the most exhaustive 2 hours of my life all I am hearing in my brain is static.
A break is in order and we decide to make pastry for a few savory and sweet pies. As I ask Soeren to read the ingredients and amounts, I start asking him "so how many kilograms is that?" and tell him to add/multiply/divide different units showing him the amounts in nuts, flour and sugar. All of a sudden we are actually doing Math - our way - and it is as easy as pie (or was it pi?)
A pot pie is typically American and will generally have a filling of meat or poultry and vegetables. These pies usually encase the filling completely in a flaky crust, where the base and a top hold the meat and vegetable filling inside. In Britain a pot pie would simply be called a pie!
This pot pie fuses the best of the US, UK and Germany. I took the British classic beef and ale pie, substituted the ale for a good German Köstrizer Schwarzbier and encased the divine meaty filling in a pastry speckled with handful of mixed herbs.
Cook, style, shoot and eat - the Supperclub | Food Styling and Photography Workshop in London, together with the talented Sumayya, on 15 & 16 February 2013 promises to be a full food experience for all foodies attending the workshop. It will be a hands-on food styling/photography workshop lead by me, a session on overcoming the challenges of restaurant and low-light photography by Jeanne as well as a culinary tour led by Sumayya where participants will learn different cooking techniques used in the Indian/Pakistani kitchen, create some mouth-watering dishes, and indulge in an array tantalizing South-Asian street food. The main venue is the stunning kitchen at the Central Street Cookery School, which provides huge windows for gorgeous natural light as well as plenty of space for cooking, styling, photographing and eating; and we will also be dining at a gastropub so as to practice the low-light photography skills.
Have I awakened your interest? Register for your place on this workshop now. I am totally thrilled to see many delegates sign up from Germany! You guys are making my day. The workshop is limited to a max. of 12 participants and we have a few spaces available.
Full details are available on the announcement page
Printable version of recipe here
Prep Time: 60 minutes plus time for shortcrust pastry
Total Time: 3 hours
Serves: 6
For the pastry
- 650g all-purpose flour
- 250g butter, very cold and diced, plus extra for greasing the tin
- 1 egg, lightly beaten
- handful mixed herbs, finely chopped
- 15g dried porcini
- 1kg braising steak, cut into cubes
- 2 tablespoons olive oil
- 2 onions, roughly chopped
- 2 carrots, chopped into chunks
- 2 parsnips, chopped into chunks
- 2 teaspoons sugar
- 4 tablespoons flour
- 300ml Köstrizer beer (substitute with a dark ale)
- 400ml beef stock
- Bouquet garni of thyme, bay leaf and parsley
- 200g bacon lardons
- 200g button mushrooms
- Sea salt and freshly cracked pepper
- Pour boiling water into a bowl and soak the porcini for approx. 20 minutes, then squeeze out, reserving the soaking water.
- Preheat oven to 160 degrees C. Heat 1 tablespoon oil in a large casserole dish and sear and brown the meat on all sides, then set aside. Add the onions, parsnips and carrots to the pan, adding a tiny drizzle more oil, then reduce the heat to low and cook for 5 minutes until colored.
- Add the soaked porcini, cooking for 1 minute more, then sprinkle the sugar and flour over the mixture, stirring until the flour turns brown. Put in the meat and any juices back into the casserole dish and stir well. Pour the Köstritzer beer (or ale), stock and the porcini soaking liquid. Season stew, add the herbs and bring everything to a simmer. Cover with a lid and place in the oven for about 2 hours, until the meat is fork tender.
- While the stew is cooking in the oven, heat remaining oil in a frying pan and sauté the bacon lardons until crisp. Increase heat, add the mushrooms and cook for a few more minutes until golden. Remove from the heat. Once the stew is cooked, stir the mushrooms and bacon through. Leave everything to cool completely.
- To make the pastry crumble the flour, herbs and butter, together with a generous pinch of sea salt until completely combined, then slowly add about 200ml ice-cold water to make a soft dough. Add water in tablespoons to make sure you do not make the dough too sticky. The pastry can be made in a food processor, pulsing just enough to bring the pastry together and making sure you do not over process. Quickly knead the pastry, bring any stray bits of dough together, then wrap in plastic wrap and leave to rest in the fridge for at least 1 hour.
- Bring the oven temperature to 220 C degrees. Assemble the pie: butter a pie dish (24 cm) and dust well with flour.
- Cut a third off the pastry and set aside. Roll out the pastry to a slightly thick round that will easily line the pie dish with an overhang, then line the tin. Add the beef to the dish, if the stew is too watery then use a slotted spoon to spoon the beef into the dish. Fill the pie with enough filling so that it is slightly higher than the rim of the dish. If you have a bit too much, set it aside (tastes great with a polenta mash!)
- Roll out remaining pastry to a thick round, which is big enough to cover the pie dish. Brush the edges of the pastry in the dish with egg, then cover with the pastry lid. Trim the edges, crimp the pastry sealing it well. Brush the top heavily with egg. Make a few little slits in the center of the pie, place on a baking tray, then bake for 40 minutes until golden.
When buying the meat, ask your butcher to give you a whole piece and cut into chunks yourself.
The stew actually develops with time so make this a day or two ahead and then fill the pie for a incredible rich flavor.
Once the stew has reached room temperature, place it in the refrigerator. It's easier to fill the pie when the filling is fridge-cold.
Make double batches of this as it can be easily frozen for up to 3 months. The stew is awesome with a celeriac mash or polenta too.
Serve the stew with extra gravy and some green vegetables. I made sautéed sprouts with toasted hazelnuts and lardons.
The stew is simmered gently 2 hours in the oven, which allows the flavors to intermingle with each other slowly. The meat remains beautifully succulent and juicy and the malty aroma from the beer adds a special touch to the stew. Do not miss out on the adding the dried porcini as this really gives the entire dish such a powerful rustic flavor. Together with the flaky, buttery and herby pastry this pot pie is just perfect for cold winter days offering comfort and satisfaction in each bite.
Pot pies was also the theme for the Monthly Mingle this month hosted over at Susan Wolfe of The Well-Seasoned Chef. I was thrilled to have Susan host the November issue and I am looking forward to all the great submissions. If you would like to join us the deadline in 30th November - just a few days but it would be great to have you over to our party.
More pies and tarts from WFLH:
Roasted Tomato Aubergine and Tahini Tart | Bacon, Cheese and Leek Tart | Kale Mushroom and Goat Cheese Buckwheat Tart |
All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

subset: commoncrawl


text:
Hot Dogs and Food Safety
Whether you call it a frankfurter, hot dog, wiener or bologna, it's a cooked sausage and a year-round favorite. They can be made from beef, pork, turkey, chicken or a combination — the label must state which. And there are federal standards of identity for their content.
Frankfurters (a.k.a., hot dogs, wieners or bologna) are cooked and/or smoked sausages according to the federal standards of identity. Federal standards of identity describe the requirements for processors to follow in formulating and marketing meat, poultry and egg products produced in the United States for sale in this country and in foreign commerce. The standard also requires that they be comminuted (reduced to minute particles), semisolid products made from one or more kinds of raw skeletal muscle from livestock (like beef or pork) and may contain poultry meat. Smoking and curing ingredients contribute to flavor, color and preservation of the product. They are link-shaped and come in all sizes — short, long, thin and chubby.
The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
Food Safety Guidelines
The same general food safety guidelines apply to hot dogs as to all perishable products — "Keep hot food hot and cold food cold."
When you leave the grocery store with hot dogs, head straight home and refrigerate or freeze them immediately. If there is no product date, hot dogs can be safely stored in the unopened package for 2 weeks in the refrigerator; once opened, only 1 week. For maximum quality, freeze hot dogs no longer than 1 or 2 months. And, of course, never leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature goes above 90°F.
Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis.
Listeria monocytogenes, the bacteria that cause listeriosis, can be found in the intestinal tracts of humans and animals, and in milk, soil and leaf vegetables. The bacteria can grow slowly at refrigerator temperatures. Listeria monocytogenes can be in ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry, soft cheeses and unpasteurized milk. Symptoms of listeriosis include fever, chills, headache, backache, an upset stomach, abdominal pain and diarrhea. Persons who have ingested the bacteria may take up to three weeks to become ill. At-risk persons (pregnant women and newborns, older adults and people with weakened immune systems) may later develop more serious illnesses. Listeria monocytogenes can also cause miscarriages.
Cut Hot Dogs Before Giving Them to Children
For children younger than 4 years, whole hot dogs and other round foods can be a choking hazard. The American Academy of Pediatrics advises that to prevent choking, cut hot dogs lengthwise or into very small pieces before giving them to children. If the hot dogs have a casing, remove it before cutting the hot dog into pieces for the child.
Food Product Dating Terms
The labeling on a package of hot dogs may contain one of several different types of dates. Product dating is voluntary and not required by federal regulations. If a date is used, it must also state what the date means.
- "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
- "Use-By" date is the last date recommended for use of the product while at peak quality. This date has been determined by the manufacturer of the product.
- "Best if Used By (or Before)" date helps consumers by stating a precise date for best flavor or quality.
- "Expiration Date" helps stores and consumers by stating the shelf-life or the last day product should be used while it is wholesome.
Safety After Date Expires
Except for "Use-By" dates, product dates don't refer to home storage and use after purchase. If a "Sell-By," "Best if Used By (or Before)" or "Expiration Date" date expires during home storage, a product should be safe and wholesome if handled safely and kept refrigerated (at 40°F or below) or frozen (0°F or below).
Some hot dogs have a casing, or a thin skin. If the species of the casing is different than that of the hot dog, the label must say so. For example, if a turkey hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this as well.
Byproducts, Variety Meats
Frankfurter, hot dog, wiener or bologna "with byproducts" or "with variety meats are made according to the specifications for cooked and/or smoked sausages (see above), except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney or liver, for example) must be named with the derived species and be individually named in the ingredients statement.
Beef franks or pork franks are cooked and/or smoked sausage products made according to the specifications above, but with meat from a single species and do not include byproducts.
Turkey franks or chicken franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
Ingredients Statement
All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts.
"Meat" Derived by Advanced Meat Bone Separation and Meat Recovery Systems
The definition of "meat" was amended in December 1994 to include any "meat" product that is produced by advanced meat/bone separation machinery. This meat is comparable in appearance, texture and composition to meat trimmings and similar meat products derived by hand. This machinery separates meat from bone by scraping, shaving or pressing the meat from the bone without breaking or grinding the bone. Product produced by advanced meat recovery (AMR) machinery can be labeled using terms associated with hand-deboned product (e.g., "pork trimmings" and "ground pork").
The AMR machinery cannot grind, crush or pulverize bones to remove edible meat tissue and bones must emerge essentially intact. The meat produced in this manner can contain no more than 150 milligrams (mg) of calcium per 100 grams product (within a tolerance of 30 mg of calcium). Products that exceed the calcium content limit must be labeled "mechanically separated pork" in the ingredients statement.
Mechanically Separated Meat (MSM)
Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, through a sieve or similar device under high pressure to separate the bone from the edible meat tissue.
In 1982, a final rule published by FSIS on MSM said it was safe and established a standard of identity for the food product. Some restrictions were made on how much can be used and the type of products in which it can be used. These restrictions were based on concerns for limited intake of certain components in MSM, like calcium. Due to FSIS regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as human food. It is not permitted in hot dogs or any other processed product. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
Mechanically Separated Poultry (MSP)
Mechanically separated poultry is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960's. In 1995, a final rule on mechanically separated poultry said it was safe and could be used without restrictions. However, it must be labeled as "mechanically separated chicken or turkey" in the product's ingredients statement. The final rule became effective November 4, 1996. Hot dogs can contain any amount of mechanically separated chicken or turkey.


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Today's Names to Know: South Florida,
South Florida loses at Rutgers: There will be many doubters and haters who are giddy today at No. 2 USF (No. 1 in the BCS computer polls) losing at
The Bulls were THE story of college football: The representation of everything that was wacky and out-of-balance about the season. USF was this year's Cinderella; they were, by far, the most compelling remaining unbeaten team.
Now, USF has virtually no shot at the national title game. Even if they end up 11-1, there will be so many other 1-loss teams that the Bulls will be squeezed out.
Of far more consequence to the rest of the country, one of the two coveted BCS slots is now open -- there for the taking. Presumably, No. 3 Boston College (playing vaunted "Idle," which would finish in the top half of the ACC this season) will back their way into the position, in the biggest "win" of the week. Yes, there's nothing like "earning it."
It's also a warning shot to BC,
(Losing at Rutgers, a very tough team, particularly at home and particularly playing their own Game of the Year, is hardly a shame, like losing at home to an unranked team; any of the five unbeatens above would have lost at Rutgers on a Thursday night at this point in the season. And, yet, USF still had their chances to win.)
On a navel-gazing note, it's nice to get off the schneid for my fall predictions track record, which had been previously miserable before picking RU over USF. I will now resume my pick-sucking.
MLB: Red Sox crush Indians in Game 5, bring series back to
Not only did he dominate the Indians (8 IP, 11 K, 1 BB, 5 H, 1 R) in a must-win game for
Meanwhile, we now have a situation unique to the 7-game format: One team is down 3-2, facing elimination in either of the next two games, but coming home to play those two games (having already lost 1 of 2 games played with that home-field "advantage").
And, yet, all momentum, confidence and presumption of victory resides with that team. Forget previous expectations: The upset now would be if
Joe Torre turns down Yankees' offer: I can understand Torre not wanting to take the pay cut, but he still would have been the highest-paid manager in baseball -- if he reached his incentives, which weren't particularly draconian, given his inability to win any championships since 2000. I thought that based on Torre's recent performance, the deal was fair. If he didn't want to take it, that's on him, not the team management.
Torre Era is over: What next for the Yankees? They've got to find Torre's replacement, hardly an easy seat to fill. Will they go with the presumptive in-house heir (Mattingly)? Will they go for a more experienced manager who can take this veteran team back to the World Series? Another day, more drama.
What next for Torre? I'm betting a nice deal with ESPN. But if Fox was smart, they would sign him up to provide World Series analysis. (And if Torre was smart, he'd do it.)
College Football Preview and Picks
After the last three weeks (Massive upsets in the Top 10, USC loses to 41-point underdog, teams ranked 1-2 both lose), I cannot possibly see how things could get any crazier. Then again, I've said that in each of the last two weeks.
The wildest outcome, of course, would be that
All eyes on the five remaining unbeatens: I think that, of the five, No. 13 Kansas is in the most tenuous position, playing at
The Game of the Day is
The Picks:
4 LSU over 17
14 USC over at Notre Dame
NFL Preview and Picks
Five Storylines Of Interest:
(1) Pats 19-0 Watch: vs. nemesis Dolphins
(2) Colts at Jags on MNF: Game of the Week
(3) Matt Schaub: Make Texans fans forget VY?
(4) Adrian Peterson: NFL's most "must-see"
(5) This Week's Testaverde: Byron Leftwich
At Lions over Bucs
Pats over at Dolphins
At Saints over Falcons
At Giants over 49ers
At Redskins over Cards
At Texans over Titans
At Bengals over Jets
Chiefs over at Raiders
At Cowboys over Vikings
Bears over at Eagles
At Seahawks over Rams
Steelers over at Broncos (SNF)
At Jaguars over Colts (MNF)
Javon Walker out indefinitely: More bad news for a Broncos team that is full of it this season.
Priest Holmes returning this Sunday? It's possible. No, I wouldn't drop an active player from your fantasy roster to pick him up... yet.
Bills want to play home game(s) in
Bill Callahan doesn't like Tom Osborne: At least that's what a student sports reporter says in a new book (self-published), in which he reports Callahan calls the
Pats are evil geniuses, Part Nth: In a move far more insidious than spying on the football field, the Pats will get the names of their season-ticket-holding fans who (re-)sold their tickets on StubHub (presumably to punish them for not letting the team re-sell them).
I'm no fan of price-gouging (or the ticket brokers who mostly engage in it), but I'm even less of a fan of a team's invasions of privacy against its fan base.
(The best system is where leagues, fans and a company like StubHub collaborate to let fans re-sell their unused tickets; I recognize this works a lot better in a sport like baseball, where there are 81 regular-season games and a season-ticket holder who can't attend might just want to make back their original ticket cost. Or more, when the game is meaningful.)
Still, the main point is that this is an iffy issue, but alienating your fans by threatening them generally isn't a good policy – even if you are in total control because there are only 8 home games and the wait-list for tickets is decades long.
Now, I'm not saying the Pats fans who scalped on StubHub don't have their own issues: If you're a season-ticket holder in it to make a lot of money off your tickets through the secondary market, you shouldn't get them -- there are plenty of fans out there who would kill to pay for (and attend) all 8 home games.
To summarize:
Privacy-infringing team: Bad
Price-gouging ticket-holders: Bad
Dan Patrick teaming up with SI: SI.com could use the relevance. DP could use the audience.


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Besides, today is also my brother Ben's birthday, and I've just realized that in all these years my family has never pulled a cake prank on him. This must be remedied. So, let's look at some trick "cake" contenders.
First is something I featured a long time ago: the "sandwich loaf."
First this cruel creation tricks you into thinking luscious buttercream and layer cake is on the menu. Then - WHAMMO! - you've got a pimento-flecked mixture of salmon, mayonnaise, cream cheese, and sour cream tickling your
[Mercifully the sandwich loaf passed out of favor over thirty years ago, but there are still places making them today if you're looking for a way to make your friends and family hate you.]
Moving on to something slightly more edible, how about a frosted roll of toilet paper?
Locusflower made this classic cake prank for a manager who was leaving. Here's the end result of the toilet paper cake:
Those "cupcakes" are made of meatloaf and mashed potatoes, and the "grilled cheese sandwiches" are pound cake with icing. Love it!
Plus, look how realistic the sandwich can be when you toast the pound cake:
For those of you who don't mind the occasional meat cake, though, here's a clever one by CW reader Maayan Z:
Variation include filling the balloon with whipped cream (big mess) or water like in the video above (even bigger mess). I've also seen "cakes" made of everything from upholstery foam to kitchen sponges, which results in some small hilarity when the victim tries to cut through it.
So, what do you think, Wreckies? Which one should my brother be looking out for? [wicked grin] Or, tell me the best cake prank you've seen in the comments - I like options. (Just no overly cruel ones, please; I've seen the wedding vids with the bride near tears - not cool.)
Oh, and Ben? Happy birthday, big brother! Let's get together real soon. ;)
- Related Wreckage: "Cake" Cruelty


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Bob is excited and nervous. This is the only house he can remember living in. He is most concerned with the logistics of moving the goldfish but he'll get to find space in his new room for his Legos and Minecraft toys. In the new backyard there is a tree with the possibility of a future tree house.
The new place has blue shutters and a big old stove, and just enough room for two adults a boy a dog and a fish. Soon, it will stop being "the new place" and just become "home."


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�A picture is worth a thousand words� and here,
that�s more than true. Take a look at Erotica�s
Booklet; Erotica�s Poster Design and Erotica�s
User�s Guide before reading below. I have always
wondered if the circle could ever be considered as
an imperfect shape. Thousands of years have passed
and we still consider circles as synonyms of
infinite beauty. Some believe that there is
something intrinsically �divine� that could be found
in them. The woman, that lovely being, is the best
example: Sensuality today demands perfectly shaped
strong curves, exuberant forms and a big contrast of
thicks and thins... oh wait! Am I talking about
women or typography? What if these two are combined?
This story begins one fine day of March in 2012. I
was looking for something new. Something which would
express the deep love I feel regarding calligraphy
in a new way.
At that time, I was practicing a lot of roundhand,
testing and feeling different kinds of nibs; hearing
the sometimes sharp, sometimes soft, sound of them
sliding on the paper.
This kind of calligraphy has some really strict
rules: An even pattern of repetition is required, so
you have to be absolutely aware of the pressure of
the flexible pen; and of the distance between
characters. Also, learning copperplate can be really
useful to understand about proportion in letters and
how a minimum change of it can drastically affect
the look of the word and text.
Many times I would forget about type-design and I
would let myself go(1): Nothing like making the pen
dance when adding some accolades above and below the
written word.
Once something is mastered, you are able to break
some rules. At least, that�s my philosophy. (2)
After some research, I found that the world was in
need of a really sexy yet formal copperplate. (3)
I started Erotica with the idea of taking some rules
of this style to the extreme.
Some characters were drawn with a pencil first
because what I had in mind was impossible to be made
with a pen. (4)
Finding a graceful way to combine really thick
thicks with really thin hairlines with satisfactory
results demanded months of tough work: The embryo of
Erotica was a lot more bolder than now and had a
shorter x-height. Changing proportions of Erotica
was crucial for its final look. The taller it became
the sexier it looked. Like women again?
The result is a font filled with tons of alternates
which can make the user think he/she is the actual
designer of the word/phrase due to the huge amount
of possibilities when choosing glyphs.
To make Erotica work well in small sizes too, I
designed Erotica Small which can be printed in tiny
sizes without any problems.
For a more elegant purpose, I designed Erotica
Inline, with exactly the same features you can find
in the other styles.
After finishing these styles, I needed a partner for
Erotica. Inspired again in some old calligraphic
books I found that Bickham used to accompany his
wonderful scripts with some ornated roman caps.
Erotica Capitals follows the essentials of those
capitals and can be used with or without its
alternates to accompany Erotica. In 2013, Erotica
received a Certificate of Excellence in Type Design
in the 59th TDC Type Directors Club Typeface Design
Meet Erotica, beauty and elegance guaranteed.
(1) It is supossed that I'm a typographer rather
than a calligrapher, but the truth is that I'm in
the middle. Being a graphic designer makes me a
little stubborn sometimes. But, I found that the
more you don't think of type rules, the more
graceful and lively pieces of calligraphy can be
(2) �Know the forms well before you attemp to make
them� used to say E. A. Lupfer, a master of this
kind of script a century ago. And I would add �And
once you know them, it�s time to fly...�
(3) Some script fonts by my compatriots Sabrina
Lopez, Ramiro Espinoza and Alejandro Paul deserve a
mention here because of their undeniable beauty. The
fact that many great copperplate fonts come from
Argentina makes me feel really proud. Take a look
at: Parfumerie, Medusa, Burgues, Poem and Bellisima.
(4) Some calligraphers, graphic and type designer
experimented in this field in the mid-to-late 20th
century and made a really playful style out of it:
Letters show a lot of personality and sometimes they
seem drawn rather than written. I want to express my
sincere admiration to the fantastic Herb Lubalin,
and his friends Tony DiSpigna, Tom Carnase, and of
course my fellow countryman Ricardo Rousselot. All
of them, amazing.
// See a review by FONTMATTERS


text:
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Pantone's color of the year drew mixed reviews from designers
But the possibilities are intriguing
When Pantone announced that emerald green was its color of the year for 2013, reaction among designers and interior consultants was mixed.
The company, which creates and matches colors for the home and fashion industries, picks a top hue each year based on current use and expected continued popularity.
For New York color consultant Debra Kling, emerald green's boldness means it should be used only as an accent. "Emerald might be one of those polarizing colors like purple – you either love it or hate it, and certainly could get tired of it fast," she says.
Other shelter style arbiters, however, such as Elle Decor, heralded the color by featuring luxe goods in emerald green, including fabrics from Scalamandre, Schumacher and Phillip Jeffries, and Baccarat water glasses.
Greens have been strong for a while because of interest in nature, Leatrice Eiseman, executive director of Pantone's research arm known as the Pantone Color Institute, has said. She calls green "a color of growth, renewal, healing, unity and regeneration."
So can you decorate with emerald green without becoming overwhelmed by it?
New York designer Elaine Griffin thinks you can, as long as you're careful.
"There's no getting around it, emerald is flat out dramatic. Which means it's best used in small doses, as accessories," she says.
For those liking the color enough to consider paint, Griffin has a suggestion. "True emerald should go in tiny spaces like foyers or powder rooms, and then dining rooms, which always benefit from a theatrical touch. But it's too harsh a color for rooms in which you linger."
Consider malachite accessories. "Malachite is emerald at its best, so take your inspiration from there. Malachite boxes, printed fabrics like Tony Duquette's for Jim Thompson, bedecked plates and table lamps are all fab," Griffin says.
Some colors pair well with emerald, and can give a visual pop to a room. Griffin likes yellow and brown, "like a sun-dappled forest." As preppy go-withs, try raspberry, peacock, Prussian blue, pale rhubarb and turquoise.
And Kling notes that emerald pairs well with other greens: "In contrast to any other color family, the human eye perceives that no two greens clash. This is because we're accustomed to seeing every variant of green coexisting harmoniously in nature."
Where shouldn't you use the hue?
"Avoid upholstering a long-term piece like a sofa in emerald – I promise the visual thrill will be gone in a matter of months," Griffin says.
At Wayfair, you'll find Joy Carpet's 3-D graphic Highrise rug in a great emerald. Glass drawer knobs and pulls might be a fun way to introduce this green too. (www.wayfair.com )
This month J.C. Penney launched a bedding and bath collection created in partnership with Pantone; there are several pieces in emerald, trimmed with white or cream. (www.jcp.com )
At Lamps Plus, find Arteriors Home's Roma emerald cased glass and Greens Circle Rings Ovo table lamps, as well as the smart Kite pillow in an emerald ikat print. (www.lampsplus.com )
At Homegoods, there are some striking emerald wine glasses priced quite a bit less than Baccarat, and a good selection of emerald throw pillows and picture frames as well. (www.homegoods.com )
Emerald is considered the stone of Venus, and there may be a little luck of the leprechaun at work too – more reasons to give it a try.


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OrchKids: Planting Seeds for a Bright Future
$500,000 over 5 years | Fall 2014 | Performing Arts
Paul M. Angell Family Foundation
Supporting Conservation, Performing Arts, Social Impact
OrchKids: Planting Seeds for a Bright Future
$500,000 over 5 years | Fall 2014 | Performing Arts
Welcome to the web site of the Paul M. Angell Family Foundation, where you can learn about the Foundation, its granting activities, and peruse grant recipients. Current account holders can log into the online grant management area to work on open applications or complete reports. While you're here, please click on About Paul M. Angell to learn about the life of the man who inspired the formation of this Foundation.
Mini Grants The Performing Arts Program is pleased to announce its new Mini Grant Program! Mini grants are available for small, Chicago-based, Latino arts organizations which have budgets of under $200,000.00. … Learn More »
The Paul M. Angell Family Foundation is thrilled to introduce two new members of our team: Tiffany McDowell, PhD and Julia Luthringer. Tiffany McDowell has been hired as Director of Social Impact. Tiffany will lead our Social Impact grantmaking portfolio and will continue to build our team as the PMAFF's grantmaking … Learn More»


text:
The Three Little Pigs game is aimed at 3-6 year olds and looks like wonderfully good fun! A simple, easy to play board game based on the traditional tale, with fun elements of building houses, spinning a spinner and racing the characters along the track to avoid the big bad wolf! I think Cakie would love it!
How to enter:
- Make a comment on this post for one entry
- Become a follower of this blog for a second entry (you'll find the "Follow This Blog" button on the right hand column)
- Share about this giveaway via either Twitter or Facebook for a third entry
The giveaway is open to entrants from around the world!
This competition will run until Saturday 19th June at 23:00 when the winners will be picked via Random.org


text:
The ASUS Eee PC family recently expanded even further with the addition of the $299 2G Surf model. Newegg now currently lists ASUS Eee PC 2G which is available in Galaxy Black, Blush Pink, Sky Blue and Lush Green.
The Eee PC 2G Surf, as its name implies, only comes with a 2GB solid-state drive (SSD). The device also comes with 512MB of DDR2 memory and the 4G Surf's smaller 4-cell 4400 mAh battery (2.8 hours).
ASUS first announced the Eee PC with a $199 price tag. When the Eee PC 4G first appeared online, however, the retail price was $399. Over the past few months, ASUS has expanded the family to include the $349 Eee PC 4G Surf and the $499 Eee PC 8G.
The $299 price tag of the Eee PC 2G Surf brings the price point closer to ASUS' original vision and should help the company reach its 3.8 million sales goal for 2008. Considering that ASUS recently expanded its warranty coverage to allow users to upgrade the system memory on Eee PCs, the new $299 Eee PC 2G Surf should appeal to value-oriented shoppers and tinkers alike.
The only sticking point that may remain for potential customers with the Eee PC 2G Surf is the meager 2GB SSD. While 2GB is definitely not a lot of space to work with, a $30 8GB SDHC card could go a long way to suppress any concerns over running out of storage space.


text:
Tuesday, June 16, 2009
Better Dieting Through Cake
Tuesday, June 16, 2009
So, are you ready for swimsuit season? No? Then join the Cake Wrecks Appetite-Suppression Program, and get a thinner you in no time!
Yes, that's right! With a steady "visual diet" of Wrecks like these:
You'll find yourself craving all foods less and less!
For example: Are you having a hard time saying "no" to fatty animal shanks? (Because, really, who isn't?) Well, with our proven "You'll Hope They're Cloves!" model, you're guaranteed to never desire streaky blackened meat-on-the-bone ever again!
You're already reconsidering that lunch order, aren't you? Now imagine the results you'll get with a full 24/7 regimen!
It's so easy! The Cake Wrecks Appetite-Suppression Program contains a heart-healthy sculpted-cake medley of:
Disgusting food products...
Enlarged insects...
And of course, plenty of poo-like piles...
All guaranteed to get you the results you want!
And for those dieting emergencies when you need an extra-strength dose of appetite suppressing Wreckage, there's our special "medical specimens" selection:
Melinda A., Tricia A., Kathleen, Jenn J., Kristin, & Debra F., eat your heart out.
Or don't, 'cuz that's kinda gross.
*Related Wreckage: The Cake Head Diet Aid
139 comments | Post a Comment
Dibs on the mandibles!
- June 16, 2009 at 9:34 AM
- Unknown said...
That's hilarious that the fly had it's legs and 1 wing pulled off and the heart is so...ummm..GLOSSY!!!
- June 16, 2009 at 9:34 AM
OK...your new weight loss program works really good! UURPP! I feel slightly queasy and have just sworn off eating for the rest of the day. BLLEEEHHH!
- June 16, 2009 at 9:37 AM
- ME! said...
I didn't think it would work, but surprisingly, I'm not hungry anymore!
- June 16, 2009 at 9:38 AM
- Susan said...
Well, Now my Kiddos won't eat their breakfast. I think this is your best post EVEH!! Way to GO!!!
- June 16, 2009 at 9:41 AM
Well... I, for one, won't be eating today.
- June 16, 2009 at 9:42 AM
- Eternal Lizdom said...
Glad for the warning- those were GROSS!
- June 16, 2009 at 9:43 AM
Nothing says yummy like sea slugs!
- June 16, 2009 at 9:43 AM
- - said...
Ok, so I never get grossed out. Until now. These are hideous. My morning coffee seems vile right now. Thanks, Jenn. :-P
- June 16, 2009 at 9:44 AM
- Wayward Son said...
Actually, that heart cake is pretty good. I keep expecting it to pump and quiver.
WV - comenth: Old English, to comment - Yay, he comenth on yon blog posting. - June 16, 2009 at 9:44 AM
- TheDaughterOfTyr said...
Oh god those are hideous!!
*cringe* - June 16, 2009 at 9:45 AM
- Dan Lewis said...
That last cake is probably good after a hearty meal. Buh-dum-dum (that was supposed to be a rimshot)
- June 16, 2009 at 9:46 AM
- Unknown said...
Weirdly enough, there was a catagory of foods called "subtlety" in medieval times, and included *were* sweets that resembled meat, or offal. The recipes still exist. I was kind of guilty of, "Ooooo, roast as cake! Nice subtlety!!!"
- June 16, 2009 at 9:48 AM
- Viewtiful_Justin said...
Holy disgusting, Batman! The little slab of ground beef on that meat cake really makes me gag. EWWW!
- June 16, 2009 at 9:48 AM
I'm really glad I haven't even touched breakfast yet, 'cause there's no way I'm eating now. Blech!
- June 16, 2009 at 9:50 AM
I thought the first one was sushi when I saw it in the small size. Runny, rotten sushi. The raw meat one was amazingly accurate and revolting, but the bug made me heave. EWWWW! Who in their right mind....???
- June 16, 2009 at 9:54 AM
- Stacie said...
Now I know this wouldn't give you much to do Jen, but what happened to cakes that look like...cakes??
The shiny, freshly extracted heart is burned into my retinas. Thanksomuch. - June 16, 2009 at 9:58 AM
- Unknown said...
oh... it's hard to believe these are cakes... or that they are sweet...
eca! ;P - June 16, 2009 at 10:00 AM
- Unknown said...
Aaaaaaaaannnndd... your blog is usually torture... specially on sundays... I do crave for cakes when I visit...
but now...
seriously... I can't even think of food... - June 16, 2009 at 10:01 AM
- Julie said...
Wow. Just makes you wonder what the heck...
- June 16, 2009 at 10:07 AM
- Melinda said...
Sick. I think my breakfast may revisit me here in a moment.
- June 16, 2009 at 10:13 AM
Those are wrong on so many levels.
I got nothin else. - June 16, 2009 at 10:13 AM
I will never look at cakes the same again.
- June 16, 2009 at 10:14 AM
Well you finally posted some cakes that turned my stomach worse than the dusty old display cakes from awhile back.
- June 16, 2009 at 10:16 AM
- StuffCooksWant said...
Ewwwww!! Love the meat platter cake. I had that green one for dinner last night. I think it's supposed to be one of those flank steak pinwheels - steak rolled up with feta cheese, pine nuts and spinach. It looked better last night as an actual meat product...
- June 16, 2009 at 10:18 AM
I think the heart cake is pretty cool!
- June 16, 2009 at 10:25 AM
- Crystal said...
Wrong, wrong, wrong.
But SOOOO funny! Love your commentary, ha ha ha!
And thanks for the warning to not eat or drink before reading. Much appreciated. - June 16, 2009 at 10:26 AM
- Knightridge Overlook said...
I have an 8-year-old boy who would kill for that insect cake. Of course, I could probably talk him into eating a real one.
- June 16, 2009 at 10:27 AM
- cindy said...
i never thought there was a cake i would turn down until i saw these. ew.
- June 16, 2009 at 10:31 AM
- Angie said...
Eeww. That's all. Just eeww.
- June 16, 2009 at 10:39 AM
Ha, ha! Thanks for posting this today of all days, Jen! Yesterday, I swore to go on a hard-core diet eating only the healthy foods I have so long avoided in months.
The catch? There is still half of a delicious homemade cake sitting in my house (and it's a marble cake, to boot)!
I was ALMOST tempted to grab a slice of my cake this morning...until lo and behold I saw today's post. Now, I shall think twice about eating my cake. Or any cake. Or any food, for that matter. - June 16, 2009 at 10:41 AM
- ilovebabyquilts said...
I don't get the leg of lamb cake - what occasion was that for???
- June 16, 2009 at 10:42 AM
The bottom left and bottom right items in the third picture interest me. It looks like a pile of grilled meats, but then you look at those two...I see a muffin (with the paper still attached) and a cinnamon bun. And both have grill marks on them. And judging by the white lines around the middles, they were also both cut in half, slathered with cream cheese and put back together like a bagel.
- June 16, 2009 at 10:49 AM
- jackie31337 said...
I usually read this while I'm eating dinner, so thanks for the warning. Although I'm so hungry at the moment, I don't think it'll do much to take away my appetite.
- June 16, 2009 at 10:49 AM
- Muum said...
barf. thanks for the very motivational weight loss aids. burgle, burp...
- June 16, 2009 at 10:50 AM
- TerraD said...
My five year old just walked in and declared the second cake a stinky lady bug.
- June 16, 2009 at 10:55 AM
- Chad said...
Hey! I really like the "box o' meat"
cake! I think that's pretty cool!
Captcha word: recie
recie - a recipe without any "p" in it! :) - June 16, 2009 at 11:00 AM
the second pic looks like a torched brain complete with brain stem . . . yuck!
- June 16, 2009 at 11:01 AM
I managed to avoid snatching up a piece of cake while shopping yesterday, and thanks to your Better Dieting through Cake I'll be able to avoid doing the same for the rest of the week. Perhaps the rest of next week, too. And, yes, I'm actually on a diet. It'll be easy making this week's goal...
- June 16, 2009 at 11:02 AM
- Half Assed Kitchen said...
Duuuuude. Those are gross.
Still, nothing turns me off like a good kitty litter cake.
Angie (from over at www.HalfAssedKitchen.com) - June 16, 2009 at 11:03 AM
I actually gagged. FYI, laughing and gagging simultaneously can really be interesting.
- June 16, 2009 at 11:10 AM
- Unknown said...
Ok, the bug one I kinda like because I'm weird like that. But the rest....not so much. That first one looks like old salmon on top.
- June 16, 2009 at 11:13 AM
- Moi, la perdue! said...
I JUST FINISH EATING!!! eurkkk it tottaly work for me...Hey keep them comming after august, i'm due to give birth! I want to stay away from cakes(espicially the i'm a baker humpff!!!)
good blog good job! - June 16, 2009 at 11:13 AM
- Alison said...
But...why are they so shiny???
- June 16, 2009 at 11:20 AM
the filled with jelly comment just threw me over the edge
- June 16, 2009 at 11:24 AM
Definitely nauseated, now.
- June 16, 2009 at 11:29 AM
- Deray said...
I threw up a little
- June 16, 2009 at 11:31 AM
- Sue KuKu said...
Thank goodness I'd finished my yogurt before I viewed these cakes!
- June 16, 2009 at 11:45 AM
- Pilgrim said...
I feel ill now.
- June 16, 2009 at 11:54 AM
so gross!
- June 16, 2009 at 12:06 PM
Thank you so much - I was planing on fasting today, and this did the trick!
- June 16, 2009 at 12:07 PM
- Elleah said...
- June 16, 2009 at 12:08 PM
- Brandy said...
The heart is just so... shiny... *shudder*
- June 16, 2009 at 12:10 PM
Yes, my appetite is gone. Lost forever. It worked!
- June 16, 2009 at 12:13 PM
- ouT oF My MinD said...
ewww... i think i just lost my appetite for tomorrow and the day after that.
- June 16, 2009 at 12:17 PM
- Unknown said...
Those are disgusting!
But the heart cake is kind of cool. Eat your heart out! LOL
~Amy B.
wv: worse "those cakes are worse than I could've ever imagined." - June 16, 2009 at 12:18 PM
- Norkio said...
That is just foul
- June 16, 2009 at 12:20 PM
Well! Started off yesterday with a little bit of vomit thanks to my son; seriously having a hard time avoiding a deja vu experience...yuck!
The bug one, I gotta say, is kinda cool. The best kinda bug is a dead one as far as I'm concerned!
The poo-pile cake is indeed poo-ey; the condensation on the inside of the lid makes it seem even more realistic and "steamy". Like they are FRESH piles. EW.
The heart one is awesome. Not in anyway shape or form edible, but still awesome! I'd LOVE to see it stabbed with a sharp object and see the jelly squirt! :) - June 16, 2009 at 12:29 PM
I can't imagine what celebration would call for a red jelly filled heart cake? Are people crazy? Are they trying to gross out their guests? Seriously? Keep up the good work - I have several pounds to lose!
- June 16, 2009 at 12:41 PM
I wasn't too grossed out until you mentioned the jelly in the heart for full effect. That pushed it over the edge.
- June 16, 2009 at 12:45 PM
Nothing right about any of these cakes. . . I threw up a little in my mouth. Just a bit. . .
- June 16, 2009 at 12:47 PM
Or: "a little dab'll DOO ya!"
That meat one looks like it has grill-marked larvae slithering over the top. And what's in the top right corner of that one? A recent hatching?
(and hilarious, as always.) - June 16, 2009 at 12:51 PM
- Tanzie said...
I just ate lunch prior to checking out your blog today. Now, I'm full of regret, and...um,urp...excuse me, I just threw up a little in my mouth!
- June 16, 2009 at 12:52 PM
- Hungarican Chick said...
This post almost made me throw up in my mouth.
- June 16, 2009 at 12:53 PM
BARF! makes me want to puke. seriously!!
- June 16, 2009 at 1:17 PM
- Debbi said...
For the poster that saw a muffin and a cinnamon bun in that "meat" one ... I had to look closely (you're welcome) and I do believe the "muffin" is a filet mignon complete with the wrapping of bacon, and the "cinnamon bun" is a beef pinwheel stuffed with spinach and cheese. I have eaten both of these in their real form, but thank God never as a cake.
- June 16, 2009 at 1:18 PM
- Jamie said...
Wow, I've seen some disgusting specimen here before, but these take the cake. (ha!)
Seriously, though, I didn't wholly believe they could be that bad, but leading off with the pus oozing carrots... yep, that pretty much did it. - June 16, 2009 at 1:23 PM
- MicheleinCA said...
These cakes are so disgusting, I almost peed my pants. I couldn't figure out whether to laught or gag!
- June 16, 2009 at 1:24 PM
- Brianna said...
I just threw up in my mouth alittle...
- June 16, 2009 at 1:29 PM
- Spencer, Kami, James and Madelynn said...
All I can say is.... "wow"
- June 16, 2009 at 1:29 PM
- Morgan the Muse said...
that one looks like a pile of plastic food, to be honest. Bleh.
- June 16, 2009 at 1:59 PM
So am I the only one who wasn't thoroughly grossed out by all of that? I'm not sure I would want to actually eat any of them, but I for one am still looking forward to dinner.
Oh, and the "eat your heart out" comment made me laugh. :) - June 16, 2009 at 2:00 PM
- Christina said...
Eat your heart out!
Serve your heart on a platter!
That one was actually really impressive - June 16, 2009 at 2:20 PM
- Shannon said...
I knew I should have held off on lunch. I just threw up a little in my mouth.
- June 16, 2009 at 2:32 PM
- Bonnie the Beautiful said...
WOW, i'm glad i ate breakfast Before i read this post
- June 16, 2009 at 2:36 PM
- Kristen said...
Those were so wrong. Who comes up these designs?
- June 16, 2009 at 2:37 PM
- Unknown said...
I have to say, the heart is kinda cool. Maybe that's just the nurse-geek in me talking...
- June 16, 2009 at 3:08 PM
- Bri said...
My head's spinning, I'm that nauseous.
I'm honestly the most grossed out by the oozing carrots because they're actually oozing-- like for real!! *retches* - June 16, 2009 at 3:13 PM
- Nonna said...
Ohhhhhhh...that pile of meats is just horrid ! I almost gagged...
- June 16, 2009 at 3:15 PM
- Tatersmama said...
I just gave my English muffin to the dog.
That's all I'm sayin... - June 16, 2009 at 3:15 PM
Gawd. That heart cake is so accurate that I could use it to point out exactly which ones of my coronary arteries are trashed.
All together now: EWWWWWWW!!!!! - June 16, 2009 at 3:16 PM
The very first thing I though when I saw the 'turkey leg' was "OMG AN ILLITHID!" but then I realized that an Illithid cake would looke so much cooler than that thing.
These are hilarious! And not gross at all to me (if fact Im eating a peanut butter and cherry jam right now) - June 16, 2009 at 3:17 PM
- sendingtheclowns said...
I have an ironclad alibi for not being aroused by these specimens...it is that I also have an ironclad stomach.
BUT, I'm really worrying about the big-hearted cake being able to survive! See, it hasn't got all of its parts-(!)- barely seems to be getting by (!), with just its superior vena cava hanging out. I don't like having to ventricle my anguish this way, but ...but...it's making me crazy!
Why, aorta....!
=^>.<^= - June 16, 2009 at 3:25 PM
- Katrina said...
Sadly, Cakewrecks is my lunch time treat :-(
- June 16, 2009 at 3:30 PM
- Christina M. said...
That first cake definitely looks like a sashimi special...
- June 16, 2009 at 3:31 PM
- The Stool Pigeon said...
I feel thinner already!
- June 16, 2009 at 3:31 PM
- Fluff said...
The only cake that really looks disgusting to me is the first one with the melting frosting carrots. Yeck! However the meat cake, while oddly colored (they all have grill marks but are bright red? Don't think so!) is actually pretty accurately depicted, and the heart cake is just awesome detail-wise.
wv. Aloaftiz, the first sentence I'll say when I get to Hawaii to visit my friend Ftiz. Aloaftiz! - June 16, 2009 at 3:53 PM
- Angela Kershner said...
My stomach is so strong, I'm still hungry. Not that I'd eat any of those cakes!
- June 16, 2009 at 4:25 PM
- ~ L. K. said...
I love meat cakes! I've always wanted them to make a suitable heart pan. (Although liver would most likely be easier.) I'm sad you can only make jello hearts. I love them!
- June 16, 2009 at 4:34 PM
- Wendy said...
Funny stuff! Where do you find all these photos by the way?
- June 16, 2009 at 4:48 PM
- janet2buns said...
I think the first cake is a winner. Who wouldn't want a few slices of salmon sushi and a blob of green horseradish on their cake????
- June 16, 2009 at 4:54 PM
Been reading for a while, but this is my first time commenting. I felt compelled to let you know the pile 'o meat cake reduced me to a snorting, crying blob. I really, particularly liked the streaky marching poo.
- June 16, 2009 at 5:25 PM
And... I'm officially repulsed by cake now... my arteries thank you.
- June 16, 2009 at 5:26 PM
- RShini said...
Okay, the Heart cake is well done, but good god - no one outside of the medical community can eat it.
- June 16, 2009 at 5:45 PM
- archersangel said...
that's almost enough to put me off cake.
- June 16, 2009 at 6:23 PM
- agent57 said...
I'm getting a total sashimi vibe from whatever that's supposed to be on the first cake. Say, I wonder if anyone's done sushi cakes yet?
- June 16, 2009 at 6:45 PM
- Julie said...
Why? That's what all those cakes leave me thinking.
- June 16, 2009 at 7:21 PM
I'm a vegetarian and I don't even want to eat FAKE meat right now.
WV: emand: em and who?
(I couldn't help myself.) - June 16, 2009 at 7:22 PM
The assorted meats cake is excellently done, but good Lord, I wouldn't touch it with a ten foot pole!
And does it look like somebody slathered BBQ sauce on the heart cake? - June 16, 2009 at 7:24 PM
- Dr. Megan said...
Well, the heart cake is actually kind of cool. If I were a med student I'd probably be pretty happy to get it! But that fly...that's just gross.
Megan @ adventuresofacarnivore.com - June 16, 2009 at 7:53 PM
*shudder* - June 16, 2009 at 8:04 PM
Did anyone else notice the bone on the ribeye steak is, um, wavy? That's what grossed me out. What kind of *real* steak has bones that aren't solid?
- June 16, 2009 at 8:58 PM
Even with the babies-popping-out-of and body parts cakes, this was the first one where I felt my face move involuntarily into a terrible position. I only imagine it was like some sort of cartoon character-esque face of disgust.
Thus: good stuff. Gnarly. - June 16, 2009 at 8:58 PM
Oh, gross...
- June 16, 2009 at 9:02 PM
- the ginabean said...
Okay, the heart cake is way too realistic. Props to the decorator, in a way...
The nastiest one, methinks, is the first one; what kind of rancid juices are coming off the carrots?! [shudder/gag] - June 16, 2009 at 9:52 PM
- Scritzy said...
Gad ...
I had a minor surgical procedure today and was already feeling a tad queasy. Now it's gone beyond queasy into ——
Excuse me ... Porcelain Patty is calling. - June 16, 2009 at 9:52 PM
- M.D. said...
While salt has been a proven method to destroy cake eating slugs, one should not think its acceptable to still serve the cake after said slugs on top have been exterminated.
- June 16, 2009 at 10:47 PM
- Annie said...
All right, so these cakes aren't your regular rectangular sheet cakes... So what's wrong with that? Aside from the first one, which looks rather old and past its prime, I see nothing wrong with decorators making cakes that suit the demands of the client! What better cake to give to a cardiologist (or... someone that really enjoys eating hearts ;-)) than a realistic replica of a blood-pumping muscle? I say GOOD JOB to all the decorators that think outside the rectangular-shaped sheet cake box! :-)
- June 16, 2009 at 10:55 PM
- Hyena Overlord said...
This is the first CW that made me not want cake...ever. Congratulations, keep up the good work.:)
koothra...the sound I made upon seeing the baby food vomit on the first cake. - June 16, 2009 at 11:09 PM
- 12 hour pills said...
....I was okay until the pile of meat. I don't know why, but...my god. It's a pile of meat. ...whyyyyyyyyyyy?!
- June 16, 2009 at 11:23 PM
- violanut said...
Call me crazy but that first one looks like raw salmon pieces on that cake. Sashimi anyone?
- June 16, 2009 at 11:39 PM
- Katie said...
Aw, I submitted the meat cake back in March but my name isn't at the bottom! The funniest part is that it was made by a vegetarian.
- June 16, 2009 at 11:48 PM
- Amy Ellen said...
You know it was not "too" bad until that last one....... and jelly filled even, blech....
Amy - June 17, 2009 at 12:35 AM
- ::poltergasm:: said...
i desperately need to know the backstory behind the half-deconstructed, if you will, frosted insect. desperately.
- June 17, 2009 at 12:51 AM
The unit that my mom works in would love the cake heart. I would eat it also. lol.
- June 17, 2009 at 1:52 AM
You're right, I never want to eat poo again!
- June 17, 2009 at 3:03 AM
- Kellykat said...
Oh... my... God. I think I just threw up in my mouth a little bit. Any lingering feelings I had about converting fully to vegetarianism have definitely gone. The lamb-shank-looking wreck is the worst, it looks like it has parasites burrowing out from under the skin.
WV: brance. As in, I had to brance myself after I saw some of these wrecks. - June 17, 2009 at 4:50 AM
- bigSIS said...
Gee, I think this diet will be the one for me. I have definitely lost my appetite.
Love the commentary! Keep on wreckin' on! - June 17, 2009 at 7:30 AM
- Clare said...
Ok I have a question- is there some way these cakes are verified to know if they really are cakes made by "professionals" and meant to be sold? The heart cake and insect cake look like some poor inexperienced shmuck made them for someone they know. Not that they are any less horrible, but people who don't work for bakeries make ugly cakes all the time. The irony that some of these cakes are so horrible and yet are supposed to have been made by professionals is what makes them funny.
- June 17, 2009 at 9:34 AM
- lindalou said...
And I just read this post right before lunch. Ugh. Honestly, not so hungry anymore.
- June 17, 2009 at 12:08 PM
- MamaX5 said...
Dry heaving.
- June 17, 2009 at 12:19 PM
- Anna said...
Bugh. Yep, I was thinking of grabbing a cupcake from my son's birthday party to snack on ..... not so much anymore...
- June 17, 2009 at 4:55 PM
- Cosmoplastic " A World-Forming Event" said...
I do have to admit that is the best Ccc I've ever seen even if it is poopy!
- June 17, 2009 at 10:01 PM
- Connfessions of a Reservationist said...
I must say, these would be great groom's cakes!
- June 18, 2009 at 6:01 AM
EWWWWWW.....I can feel my stomach curdling....
- June 18, 2009 at 8:25 AM
Finally, a post that doesn't make me crave cupcakes (though the CCC's do their level best) and other baked goods! I'll just look at those slabs of lox/severed tongues every time I feel the need to visit that bakery down the street with organic... local... apple... turnovers.... *checks post again* *dry heaves* I'm good!
- June 18, 2009 at 9:51 AM
- LivingDeadNurse said...
i like this one..course i am in nursing...so i am bias lol
- June 18, 2009 at 2:11 PM
- Sheila said...
Actually, I remember that cake with all the steaks being posted on a vegetarian community I'm on, and it was actually made by a vegetarian who worked in some bakery and had that as an order! Go figure!!! :-D
- June 18, 2009 at 11:28 PM
- Anna said...
Oh, look at that! Wow. Those are flies, right? Gosh.scossc
- June 19, 2009 at 12:35 AM
- Anna said...
Also, I posted the verification word at the end of my comment on purpose, for effect.
- June 19, 2009 at 12:36 AM
- peewee said...
That last one made me gag. "meat" cakes are the worst. Oh wait, "foot" cakes too.
- June 19, 2009 at 1:51 PM
- sunshyne said...
I have a terrible headache now, but that hankering for a snack is gone! Dinner plans are out the window, too. I may bookmark that entry so I can see it daily. Yuck...
- June 20, 2009 at 5:40 PM
I want a heart cake so bad!!
- June 21, 2009 at 10:04 PM
- Jolanthe said...
This post made me almost pee my pants...and gag at the same time.
SERIOUSLY?? - June 25, 2009 at 7:30 AM
I think I'm doubly sickened since I've been veg 11 years, vegan 6.
REAL meat is bad enough.
*vom* - June 29, 2009 at 7:05 PM
- Jynxed said...
I would totally buy the Heart, and I've eaten a bug one before. It was delicious.
- August 11, 2009 at 10:38 PM
Okay, normally, I am a big fan of meat. Hamburgers, hot dogs- when my family barbeques, I pig out. Also, nothing really grosses me out. Bloody knee? Whatever (although I'm not that big a fan of pain). Frog dissection? Okay, sure whatever. Open-heart surgery on TV? Cool, I'll watch it. My point is, it takes a lot to gross me out. Now I'm not sure, but these cakes have come the closest ever to gross me out. I was hungry and thinking of a cheeseburger twenty seconds ago. Now I've lowered my standards to a salad. And it's getting lower.
Jen, instead of a cake wrecks book, you should have made it a diet cake. You would have made a lot more money, especially if you sold it in Hollywood. Plenty of stars would be talking about it. And models. (Now for those of you accusing me of hating on models and stars, I don't mean to insult. I'm just saying: a few of those people destroy's all the others' images. Thank you.)
-Madison - February 13, 2010 at 11:37 PM
ohhh! ewww....
- March 6, 2011 at 9:45 PM
- March 6, 2011 at 9:46 PM
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text: Impi-what? Impetigo (say: im-pih-TIE-go) is a strange-sounding word that may be new to you. It's an infection of the skin caused by bacteria. Impetigo is commonly found on the face, often around the nose and mouth. But it can show up anywhere the skin has been broken. If you have a cut or scrape or if you scratch your skin because of a bug bite, eczema, or poison ivy, germs may find a way to get inside. Once inside, the bacteria cause small blisters on the skin. These blisters burst and ooze fluid that crusts over, a condition called impetigo. Kids seem to get it more than adults do, but impetigo can affect anyone. What Causes Impetigo? We all have bacteria living on our skin and in our nose, but most of the time they don't cause any trouble. Two types of bacteria can cause impetigo: group A streptococcus (say strep-toe-KAH-kus) and Staphylococcus aureus (say: stah-fih-lo-KAH-kus OR-ee-us). It doesn't matter which bacteria cause someone's impetigo — the treatment is almost the same. How Do I Know if I Have It? Impetigo usually starts as small blisters that burst and ooze fluid that crusts over. The crust is yellow-brown, or honey-colored, making impetigo look different from other scabs. Another kind of impetigo affects babies and younger kids more than older kids. In this type, the blisters are larger and take longer to burst. The fluid in these blisters may start out clear and then turn cloudy. What Will the Doctor Do? If you and your parents think you have impetigo, you should see a doctor. A doctor usually can tell if you have impetigo by examining your skin. If you have mild impetigo, your doctor probably will prescribe an antibiotic ointment, which gets put right on your skin. An antibiotic is a type of medicine that attacks bacteria. If the impetigo has spread to a few places or if the antibiotic ointment is not working, you may need to take an antibiotic pill or liquid for about 10 days. Remember: It's important to finish ALL of the medicine, even if the spots clear up quickly. What Can I Do? Impetigo might itch, but try not to scratch or touch the sores. Touching them can spread the sores to other parts of your body or to someone else. If you do touch the area, be sure to wash your hands right away. Your mom or dad can help you apply the ointment or take the medicine your doctor prescribed. Your parent also can help you gently wash the infected areas with mild soap and water, using a piece of clean gauze. If a sore is very crusted, you can soak it in warm, soapy water to loosen the crust. You don't have to get it all off, but try to keep it clean. Your parent also might help you cover the sores with gauze and tape or a loose plastic bandage. Impetigo is contagious, which means that you could spread it to other people. That's why people with impetigo should keep the sores covered when they go to school or other public places. After you take the medicine for least 24 hours, the impetigo isn't contagious anymore. After 3 days, the sores should begin to heal. Your mom or dad should call the doctor if you develop a fever or if you don't get better after taking the medicine for a few days. Your parent should call the doctor right away if skin around the impetigo sore becomes red, warm, swollen, or painful if you touch it. Can I Prevent Impetigo? If someone in your family or a friend has impetigo, don't touch that person's skin. Also steer clear of his or her clothes, towels, sheets, and pillows. The bacteria that cause impetigo can live on all these things. Your parent should wash these items in very hot water. And here are some good habits that can help you avoid getting impetigo in the first place: Take a bath or shower regularly. Use soap to keep your skin clean. Watch out for skin that's scraped or irritated, like a mosquito bite. Keep those areas clean and covered and don't scratch. Wash your hands regularly with soap. Keep your nails short and clean. Back to Articles Related Articles What's a Scab? Just about everyone has had one of these on their knee. Find out how scabs help you heal. Read More Eczema Everybody has dry skin once in a while, but eczema is more than just that. If your skin is dry, itchy, red, sore, and scaly, you may have eczema. Learn more about this uncomfortable condition and what you can to do stop itching! Read More What's a Fever? What are fevers? Why do kids get them? Get the facts on temperatures and fevers in this article for kids. Read More What Are Germs? You know they can hurt you, but what are these invisible creatures? Find out in this article for kids. Read More Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor. © 1995-2021 KidsHealth®. All rights reserved. Images provided by The Nemours Foundation, iStock, Getty Images, Veer, Shutterstock, and Clipart.com.


text:
"He's gonna be a tough opponent and I wouldn't have called him out if I didn't think he was worthy. But I have way more experience than he does, and I feel that I'll be the stronger, faster guy. Overall, it's gonna be a great fight."
Five years ago, Melvin Guillard's life was a disaster – literally. Driven out of his New Orleans home by Hurricane Katrina, the mixed martial arts prospect was thinking of anything but fighting as he came to grips with his new reality.
And it wasn't going to get any easier. In 2006 his father would pass away, in 2007 he would fail a post-fight drug test after losing to Joe Stevenson, and in 2008, he spent two and a half months in jail on a parole violation.
But before the ultra-talented Guillard became a cautionary tale, he turned it around, and as he approaches his Saturday bout against Jeremy Stephens, he is not only married, in a stable training environment, and far removed from the setbacks of the past, but he's also won five of his last six and is – dare we say it – a contender.
So when you ask him how to describe the last five years, a half-decade of tragedy and triumph, he can't seem to condense it down to a word or two.
"Heartache," he begins.
"Pain, success, maturity."
"There are a lot of words I could use to describe it - growing pains, experience, perseverance. I could go on and on, but I look at the last five years of my life, and I was a wild young kid who took a lot of chances. I've taken some good, I've taken some bad. I've taken the bumps and bruises for the bad choices I've made, and I think that's why I can sit here today and say that I'm an honorable man."
It's hard, if not impossible, to dislike Guillard if you spend any length of time talking to him. You look at some of those bad choices and wonder if it's the same guy, but it was and it was the downside of growing up in public. Look at the age on his bio, and he's still only 27 years old, which means that he did a lot of things that a bunch of 22 or 23 year olds did, only he did it on his sport's biggest stage. So he's judged for a lot of things that most of us aren't. But instead of crying 'woe is me,' Guillard bounced back, made changes, and arrived here at the top right on time. And he's rightfully proud of that fact.
"I'm a man of integrity, and a lot of people around me are starting to see it, a lot of fans are starting to see it, and it all reflects off my parents," he said. "It just shows that this is the kid my parents raised. It wasn't that other person I had become and it feels good to be myself again and to be a positive role model for everyone around me. I'm loving life right now, I'm gonna continue to work hard, and when I win my world title, I'm gonna continue to work hard."
A couple of pivotal factors in his life have certainly been his wife, Tache, and his relocation to Albuquerque to work with Greg Jackson and his team. And these days, it's not about all night parties; it's about training, family in and out of the gym, and his lone vice – video games.
"Everything I do up here has a purpose," he said. "I get a lot of time to reflect and think and I don't go out – all I do is eat, sleep, and train, and I want it to stay that way. It keeps it fun with me."
The new Guillard can also be seen in the Octagon, and not just because of his 4-1 record in his last five UFC fights. It's the way he's winning – with a disciplined attack that can see him gut out a three rounder or still pull off a highlight reel knockout. And unlike his early years, a trip to the mat doesn't mean an automatic submission loss. For proof, look at this wins over jiu-jitsu aces Gleison Tibau and Ronys Torres. Sure, they weren't barnburners, but Guillard proved that he had finally started relying on technique, gameplans, and smarts, and not just power and instinct.
"I was a State champion in wrestling, I'm a brown belt in judo, and people disregard that because I'm such a great striker, and I'm okay with that," he said. "If my opponents only think about my standup, then they're doing me a favor."
Yet deep down, he still likes nothing better than the knockout, which he reintroduced into his repertoire in May when he finished off newcomer Waylon Lowe with a knee to the body.
"Every fight, I want to be a finisher and I've always been a finisher," he said. "I've only had two fights in the UFC go the distance, and I was happy that I won, but I was not happy because I'm in there to finish guys. That's just the nature of me being a fighter, and I've always had that killer instinct to where if I've got a guy hurt, I want to put him out."
Those finishes also provide a nice jolt to the bank account if you can get a Knockout of the Night bonus, something Guillard has pulled off only once – against Dennis Siver at UFC 86 in 2008. And following the win over Lowe, Guillard decided that he was going to improve his chances of a bonus for his next fight, as he called out recent Fight of the Night recipient Jeremy Stephens.
And he got his wish. But why the ultra-tough 'Lil' Heathen' and not one of the bigger names at 155 pounds?
"He's gonna be a tough opponent and I wouldn't have called him out if I didn't think he was worthy," said Guillard. "But I have way more experience than he does, and I feel that I'll be the stronger, faster guy. Overall, it's gonna be a great fight. I'm looking to get Knockout of the Night, and if he ends up being a lot tougher than I expect him to be, then it should make for a Fight of the Night."
Ah, the bonus theory. But there's more.
"I fight anybody that (UFC President) Dana (White) and (matchmaker) Joe Silva tell me to fight, and that's how I've always been," he said. "But the fans and the critics were starting to get into everything, and they're like 'who has Melvin fought?' And I tried to plead my case that I fought a lot of tough guys, and even fought tough guys before I was in the UFC. When I was in local shows I was fighting UFC veterans. So I've been fighting tough fights. And I also did it to let the fans know that Melvin's not afraid to fight anybody. And the guy that most people are fearing, those are the people I want to fight."
On Saturday, he gets his wish, and while not looking past Stephens, he's already planned out the future.
"I'm hoping after this fight I can fight another top five contender or possibly somebody tougher than Jeremy Stephens, and the fight after that, I'm praying to God that I get a title shot."
It would have been a cruel poke to suggest such a course of action to Guillard a few years ago, but now, this dream is on the verge of becoming a reality, and while the memories of 2005 remain, Melvin Guillard will not let his past define who he is today. And why should he; he's a survivor.