text:
Third in a series of five talks on this central Mahayana teaching.
(Transcribed and Abridged by Barbara Byrum)
The Heart Sutra
Lecture Three
The style or method of teaching in the Heart Sutra is actually deceptive because it looks like it is logical and something that you can philosophically unpack, but in fact the whole sutra is like a mantra. It works on you mantrically and gets into your bones when you chant it. In the beginning of my practice we chanted this sutra everyday for years before we had any idea of its philosophical background. The chanting itself is probably a truer message of what the Heart Sutra is saying than any philosophical discussion. So the Heart Sutra is a mantric, magic teaching. It is good to study it, but it is much better to feel it in your bones more as dharma poetry, as something that comes out of the experience of sitting.
The Heart Sutra is all about emptiness as a lived reality of our lives, so in all my talks I have been trying to express the meaning of this term shunyata, or emptiness. It means that everything in the world – objects, persons, thoughts, feelings, outer space – is empty of what is called "own being", which means it is empty of a separate, fixed, independent existence. To say that something is empty is not to say that it does not exist. Things do exist, but not in the way that we think. Everything is empty of separateness, fixedness, and independence, so everything is radically connected, fluid, and interdependent. Everything depends on everything else. Nothing can be ripped out of the fabric of being because everything is interdependent.
We also are empty. It is not that we look around and see all those things that are empty. We are part of that emptiness. Isn't this great, and aren't you happy to hear this! You are empty of own being, and so therefore the pressure is off. You don't need to feel alone and that you are bearing the weight of responsibility of your own life, not to mention the weight of the world. We all feel this crushing weight of the responsibility to be the person we are, but the good news is that we don't have to worry about that, because we are not that kind of person and we don't have that kind of responsibility. But also, the pressure is really on, because the empty nature of oneself and everything else means that all our actions, thoughts, and feelings are everywhere interconnected and cannot be ripped out of being. Everything matters. Every thought and feeling, even if we don't think they are important, matter in making the world moment after moment. So we are participating in the world, and therefore the pressure is on. So we need to work toward the good, and we are not off in our own corner. But, on the other hand, this pressure is not so bad if we recognize that we are interdependent beings, and the pressure is not fixed on us alone. There is great joy in belonging to the world. We may be responsible for everything, but we have lots of helpers and are never apart from them.
An introductory remark I would like to make concerns the translation of the Heart Sutra from Sanskrit to Chinese. In translating the word for emptiness, the Chinese used the wonderful character "sky". So when you are reading or chanting the Heart Sutra in Chinese, you use the word "sky". This contributes to its mantra – like and poetic quality, because you are repeating over and over the word "sky". Everything is sky. The whole world is sky. Thoughts, feelings, perceptions, impulses, consciousness are all sky. The whole world is not nailed down, heavy, or weighty. The whole world is sky – vast, clear, transparent, open, empty. So it might be good to forget the word "emptiness" and think, "sky life, sky world". All our troubles are sky troubles.
The final introductory remarks I would like to make concern the examination of the nature of the self in the Heart Sutra. In order to talk about this, we backed up into pre Heart Sutra Buddhist psychology against which the Heart Sutra is arguing. The Buddha was concerned with suffering in human life. He wanted to know how we could see through suffering, and he realized the most obvious thing: that it is we who cause are own suffering, not the world. For example, if your car breaks down or your bank account disappears, there is no inherent problem in that if you weren't there! Maybe you can't do anything about your bank account, but you can do something about you. So the Buddha thought that he would not worry so much about things in the world that cause suffering, but he would worry about the person who finds these things to be the cause of suffering. Nothing that happens is inherently good or bad; it is a matter of how we feel about it. So, since you can't fix the world or control what is going to happen, let's look more deeply at the self.
The Buddha saw that the problem is that we are all deeply conditioned from early life to believe that we have a self that is fixed, separate, and independent. This is a self, by its very nature, which is extremely vulnerable in the world. The Buddha wanted a way that a person could train himself to see the self in another way. That is why he taught the practice of analysis of the five skandas, because that was an alternative to the fixed identity and separate self. The skandas are a practice of mental and emotional yoga. The Buddha said that instead of having the attitude "this is good for me and I like it, and this is bad for me and I don't like it," be more intimate with your experience and look at what is physical, look at the feelings that arise, look at the reactions to your experience, look at your perceptions, and look at the sky-like awareness in which all these things are taking place. Train your mind and your heart to look at your experience in this way, and don't be so fixated on yourself as a separate, independent self. And if you do that, you will have less suffering.
This is really the truth. I recommend that you consider meditating in this way on your experience in this way. When you find yourself thinking, "This is good for me. This is bad for me," realize that you do not have to think in this way. Look more intimately at the nature of your experience, and your life will be changed. This is how the early Buddhists were trained to experience what was happening to them on a moment by moment basis. They learned that idea of a fixed self was a cause of suffering, that it was not necessarily real, and that it could be dispensed with.
So the Buddhists pre Heart Sutra thought that the self was not real but that the experiences that arose were real. They defined the tiniest, most conceivable moment of real experience, as a dharma. One could categorize every dharma that arose in one of the five "heaps". So the self was not real, but the dharmas were real. A dharma had its "own being" and was a fixed, real independent basis for experience.
There were two problems with asserting the own being of dharmas. First, anytime that you assert that something is fundamentally real, then you have to defend it. If it is something that can be attacked and something that you can cling to, you set suffering in motion. Another problem is that the analytical approach to working with mind tends to set up a world in which you become extremely self focused. Your main focus is on your own experiences. Even though the goal is to be liberated from self, the method puts so much emphasis on watching your experience that you might just miss the fact that the world is full of other beings, and that the most important thing is love. To be sure, the early teachings of Buddhism did teach about compassion and love, but if you consider the way in which it was taught, you realize that compassion and love were taught in the service of seeing through the self. Compassion and love were seen as antidotes to self clinging, but they weren't ends in themselves in the early teachings.
In the Mahayana schools they were inspired by compassion, and they began with compassion as the fundamental principle. You can see that if you begin with compassion and love, you eventually are going to become very disgusted with these dharmas. You see that everyone is so fixated on analyzing their experiences that they don't really have a warm hearted feeling toward others. Eventually one comes around to the fact that all dharmas are empty of own being, and that the whole world is connected, one thing flowing freely in and out to another. So, if you start from compassion, you are going to find your way to emptiness.
On the surface the Heart Sutra seems to be analytical: no eyes, no ears, etc. It actually goes though the whole map of Buddhist psychology in list form. But in reality the Heart Sutra is enthusiastic, incantatory, and poetic. It is the poetry of sky mind. This is why many commentators have not understood why the Heart Sutra can be so analytic and then end with a mantra. If you understand the Heart Sutra in the way I have been speaking, it makes sense that the whole thing is a mantra. The whole Heart Sutra is more mantric than it is philosophic or analytical. What is the point of analyzing things that are not really there in the sense in which you are analyzing them? So the Heart Sutra is really a mantra.
The next line in the Heart Sutra is:
This brings up another important point that we have not discussed. In the system of dharmas that I discussed, there were 75 types of dharmas, but there was one fundamental division between dharmas. On the one side were "conditioned" dharmas – that is, the world, including oneself: feelings, thoughts, and so on. Most of the 75 dharmas were conditioned. On the other side were the dharmas that are "unconditioned" dharmas, called "unworldly dharmas." These are the dharmas of the liberated and religious life. There are only three unconditioned dharmas: space and two kinds of nirvana. One kind of nirvana is what the Buddha experienced in his lifetime when he completely lets go and enters the unconditioned; except that since he is still walking around and living his life, he has a remainder of dharmas from the past that will be exhausted at the end of his life. When he ends his life he then enters the second kind of nirvana which is called the nirvana of no remainder. This is the final and complete nirvana when his entire life force enters unconditioned peace and union.
So these are the three unconditioned dharmas: space, nirvana with remainder, and nirvana without remainder. The three unconditioned dharmas are pure by definition. All the conditioned dharmas by definition are impure. The three unconditioned dharmas have the characteristic of absolute peace and are always going on; therefore, do not appear. I am talking here in the context of the Heart Sutra that indicates dharmas that do not appear or disappear, are not tainted or pure, and do not increase or decrease. If they do not increase, they are complete. Nirvana is complete and totally pure and total completion. The conditioned dharmas are impure, incomplete, and need ongoing restless energy. This explains the lines in the Heart Sutra. It says that dharmas do not appear nor disappear, are not tainted nor pure, and do not increase nor decrease. In other words, conditioned dharmas and unconditioned dharmas are not two different things. There are no conditioned dharmas as we have understood conditioned dharmas, and there are no unconditioned dharmas as we have understood unconditioned dharmas. Neither one of them as previously defined exists at all. It is all just one reality.
Nirvana is no more at rest than we are in our incompleteness and restlessness. There is rest at the heart of our seeming restlessness. Conditioned dharmas are also unconditioned, and unconditioned dharmas are also conditioned. The distinction between the two is spurious altogether. Nirvana and samsara are not two different entities. They are one.
This teaching of the Heart Sutra is the whole basis of the non dual teaching of Zen. That's why the Heart Sutra is so important to Zen practitioners because it is the basis for the Zen approach to practice and life. There is fundamentally nothing that we can point to as enlightenment and nirvana, and there is nothing fundamentally real that we need to change as samsara. To recognize that this is so, and to live from this perspective, is the only enlightenment. And that enlightenment, of course, is not some fixed, independently existing thing.
This is important for us because we feel caught in the conditioned world, and we are longing spiritually for a respite from that conditioned world. Or maybe we like this conditioned world and wish it were improved. But the Heart Sutra teaches us that even that which is most troublesome to us in the conditioned world is itself already complete, at rest, and peaceful. Many of our Zen teachings hinge precisely on this point. When Zhaozhou says to the monk, "wash your bowls", he is saying don't seek some special, unconditioned world, just take care of your bowls. Nirvana is right there. All peace and all completion is right there if only you would see your bowls as they really are. It is the same thing when Nanchuan says that everyday mind is the way. He is saying don't look for some special spiritual realm apart from the everyday. This is the fundamental basis for all Zen teachings.


text:
WASHINGTON — Federal Judge John Gleeson of the Eastern District of New York says documents called "statements of reasons" are an optional way for a judge to express "views that might be of interest." The one he issued two months ago is still reverberating.
It expresses his dismay that although his vocation is the administration of justice, his function frequently is the infliction of injustice. The policy of mandatory minimum sentences for drug offenses has empowered the government to effectively nullify the constitutional right to a trial. As Lulzim Kupa learned.
Born to Albanian immigrants, he was convicted in 1999 and 2007 of distributing marijuana. Released from prison in 2010, he again engaged in trafficking, this time with enough cocaine to earn him charges involving a sentence of 10 years to life. On March 5, 2013, prosecutors offered this: In exchange for a guilty plea, he would effectively be sentenced within the range of 110-137 months — but the offer would expire the next day. Kupa rejected the offer, so on March 15 prosecutors filed a "prior felony information," aka an 851 notice, citing the two marijuana convictions. So, 10 days after saying a sentence of perhaps less than eight years (assuming good time credits) would be appropriate, prosecutors were threatening a sentence of life without parole. This gave him no incentive to plead guilty.
Then, however, they immediately proposed another plea agreement involving about nine years' imprisonment. Given a day to decide, he acted too slowly, so prosecutors again increased the recommended sentence. Finally, Kupa caved: "I want to plead guilty, your Honor, before things get worse." If, after the 851 notice, he had insisted on a trial and been found guilty, he would have died in prison for a nonviolent drug offense. He is 37.
Tyquan Midyett, a high-school dropout from a broken home and foster care, began using marijuana at 14. He was 26 when arrested for selling less than four ounces of crack. Because this was his second offense, the best he could do pleading guilty was a 10-year sentence. When he hesitated, the government gave him a date to agree or it would file an 851 notice, which would double the mandatory minimum to 20 years. He went to trial, was convicted and is serving 240 months for an offense that, without the escalating coercions aimed at a guilty plea, would have received a sentence of 46-57 months.
In 2008, an 851 notice was filed against Charles Doutre, based on two prior convictions for distribution of $50 worth of drugs and simple possession of drugs. The judge who was required to sentence him to life in prison said, "I've imposed a life sentence six times, and it was for a murder each time." Doutre is 32.
Eleven years ago, Dennis Capps, 39, a methamphetamine addict, pled guilty to two instances of trafficking involving a quantity of drugs he could hold in his hand. He conquered his addiction for a long time, then relapsed, and in this year was convicted of another drug offense. Because he insisted on a trial, the government filed an 851 notice. He was convicted, and is serving life without parole.
Kenneth Harvey was 24 in 1989 when he committed a crack cocaine offense. He had two prior offenses that qualified as felony drug convictions even though they were not deemed serious enough for imprisonment. They, however, enabled the government to make an 851 filing. He will die in prison. Harvey is 48.
Thousands of prisoners are serving life without parole for nonviolent crimes. Gleeson, who is neither naive nor sentimental (as a prosecutor, he sent mobster John Gotti to die in a supermax prison), knows that most defendants who plead guilty are guilty. He is, however, dismayed at the use of the threat of mandatory minimums as "sledgehammers" to extort guilty pleas, effectively vitiating the right to a trial. Ninety-seven percent of federal convictions are without trials, sparing the government the burden of proving guilt beyond a reasonable doubt. Mere probable cause, and the meager presentation required for a grand jury indictment, suffices. "Judging is removed," Gleeson says, "prosecutors become sentencers." And when threats of draconian sentences compel guilty pleas, "some innocent people will plead guilty."
Barack Obama, Attorney General Eric Holder and Sens. Pat Leahy, D-Vt., and Rand Paul, R-Ky., are questioning the regime of mandatory minimum sentences, including recidivism enhancements, that began with the Anti-Drug Abuse Act of 1986. Meanwhile, the human and financial costs of mass incarceration mount.
George Will's email address is [email protected].

subset: commoncrawl


text:
Saturday, February 26, 2011
Lemon Chicken with Capers or Olives and Penne Pasta
From the kitchen of One Perfect Bite...This is a quick and simple recipe that's nice to have on hand when you want something hot and hearty for dinner. It was developed by Rachael Ray and my version of it closely resembles hers. I had originally intended to have a light supper tonight, but it appears that winter missed the memo regarding the arrival of spring, and, as the day turned stormy and cold, a heavier meal seemed more appropriate. So, water for pasta was put to boil, and chicken, originally intended for the grill, was chopped, and then sauteed with lemons and capers to form a light pasta sauce. This truly is a 30 minutes meal and the recipe is structured to allow you a couple of options. Lemon can be adjusted to personal taste and olives can be swapped for capers if you prefer them. While I used penne this evening, any pasta clearly will work here. Leftovers, while problematic, require special handling. The pasta absorbs the sauce, so, I add a can of mushroom soup when I reheat it. It really works quite well and day two pasta , while slightly different, is as tasty as the original meal. This is simple, hearty and a great fall back recipe. It won't appear on anyone's bucket list or be your final meal request, but it is nice to have on hand for dinner when you are very busy. Here's the recipe.
Lemon Chicken with Capers or Olives and Penne Pasta...from the kitchen of One Perfect Bite courtesy of Rachael Ray
2 tablespoons extra-virgin olive oil
6 boneless, skinless chicken thighs cut into 1-inch pieces
Salt and pepper
1-1/2 tablespoons butter
2 tablespoons chopped garlic
1/4 cup finely chopped scallions
2 tablespoons all-purpose flour
1/2 cup white wine or dry white vermouth
2 to 4 tablespoons fresh lemon juice
1 cup chicken broth or stock
3 tablespoons capers or coarsely chopped kalamata olives, drained and rinsed
1/2 cup + 2 tablespoons flat-leaf parsley, chopped
12 ounces penne rigate pasta, cooked to al dente
1) Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan. Set aside.
2) Return skillet to heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, garlic and scallions to skillet. Saute garlic and scallions 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers or olives and 1/2 cup parsley. When liquid comes to a bubble, add remaining 1/2 tablespoon butter to sauce to give it a little shine. Return chicken to pan and heat through, about 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Sprinkle with reserved 2 tablespoons chopped parsley. Yield: 4 servings.
You might also enjoy these recipes:
Pasta with Chicken and White Sauce - Jamie Oliver
Chicken and Bacon Pasta - Anne's Food
Bruschetta Chicken Pasta - Erin's Food Files
Chicken Spaghetti - The Pioneer Woman
Cajun Chicken Pasta - Dinah's Dishes
Chicken Pasta - Tastydays
Lemon Chicken Pasta - Everyday Cookin'
Easy Lemon Chicken with Pasta - Food Network
Lemon Chicken Pasta Salad - Food for My Family
Creamy Chicken and Mushroom Pasta - My Halal Kitchen
Pasta with Chicken and Asparagus - Simply Recipes
75 comments :
- Little Inbox said...
I'm sure the lemon chicken enhance the flavor of penne. :)
- February 26, 2011 at 12:53 AM
- Pondside said...
This looks like another winner.
This evening I made the lemon chicken that you posted a week ago. It was delicious. - February 26, 2011 at 12:57 AM
- Angie's Recipes said...
I love this kind of pasta dish...homey, satisfying and full of flavours!
- February 26, 2011 at 1:12 AM
- Yasmin said...
Yum, this looks amazing! I'm sure the flavour of the lemon just sets the right tone for the rest of the dish! Go Lemon!!!!
- February 26, 2011 at 1:41 AM
- Deb in Hawaii said...
Of course you had me at lemon and capers. ;-) This looks fabulous--the perfect light dinner. ;-)
- February 26, 2011 at 2:12 AM
- My Little Space said...
I really need something like this on this hot hot day. Nothing fattening & simply delicious. Thanks for this lovely recipe. Hope you're having a great weekend.
Regards, Kristy - February 26, 2011 at 2:17 AM
- Ginny Hartzler said...
This looks wonderful! And the way you fix the leftovers, it would be like having a different dish the next night!
- February 26, 2011 at 2:37 AM
- ♥Sugar♥Plum♥Fairy♥ said...
I love how u went with the flow and what was required for dinner with the same ingredients but with lods of love!
Definitely a delicious meal to put by quick , i love the addition of capers here! - February 26, 2011 at 2:37 AM
- ♥Sugar♥Plum♥Fairy♥ said...
And those peas with Mint , well really good !
- February 26, 2011 at 2:40 AM
- Ana Rita Marreiros said...
If it is pasta count on me please, but without the capers...I just love a good recipe of pasta, it's my kind of food!I could eat it at all meals in diferent ways...
Kisses and have a lovelly weekend,
Rita - February 26, 2011 at 4:50 AM
- Sushma Mallya said...
I am sure it would have tasted awesome with all those capers and lemoy flvour going in pasta..yum!
- February 26, 2011 at 5:16 AM
- Lynn said...
Sounds like a great dish Mary! I've never tried capers before:@)
- February 26, 2011 at 5:39 AM
- FOODESSA said...
As you stated...this dish may not be on a bucket list...but it certainly would be welcomed on my table anytime Mary ;o)
Have a great weekend,
Claudia - February 26, 2011 at 6:29 AM
This is just perfect for me... you see, unintentionally, the Mr., Sebastian has been meat starving me... I don't mind veggies... but he's not much of a meat eater...aside from burgers... "sigh"
This looks rightfully divine.. lemon and chicken pair so well... the capers might cost me a bundle here though... - February 26, 2011 at 6:33 AM
- Bichinha said...
I just love penne pasta with everything, and this one looks so good :)
- February 26, 2011 at 6:42 AM
- cocoa and coconut said...
Sounds flavourful and as usual your image looks mouthwatering. It's a real bonus that it is easy to whip up...
- February 26, 2011 at 6:47 AM
- Cooking Gallery said...
This sounds very appetising, Mary. Thank you for sharing such a gorgeous recipe (and photo). Have a great weekend :).
- February 26, 2011 at 6:59 AM
- Diane said...
All my favourite ingredients again, we must have similar tast buds! Have a great Sunday. Diane
- February 26, 2011 at 7:04 AM
- Rita said...
What a lovely pasta recipe. Capers add that special zing to a recipe.
Rita - February 26, 2011 at 7:06 AM
- Suman Singh said...
Interesting recipe. Nice choice of ingredients to go with Penne!
Have a nice weekend! - February 26, 2011 at 7:20 AM
- Julie said...
Lemon and capers, delicious! Nothing better than a simple pasta recipe. Thanks for another great recipe, Mary!
- February 26, 2011 at 7:46 AM
- Jersey Girl Cooks said...
I love 30 minute meals. They are especially good when you have children's sports and activities every night. Nice recipe!
- February 26, 2011 at 7:51 AM
- Liz That Skinny Chick Can Bake said...
Oh, boy, does this pasta dish look delicious...and I love that it's easy enough for a week night. Thanks, Mary...and have a lovely weekend, my friend!
- February 26, 2011 at 8:16 AM
- Kim said...
I like these pastas, I can't get enough of these!
- February 26, 2011 at 8:27 AM
- Tanna said...
This sounds delicious. Mary, my husband wanted me to let you know that he is your new biggest fan (via recipes I'm trying from your blog). LOL! Have a wonderful day. Blessings ~ Tanna
- February 26, 2011 at 9:07 AM
- lena said...
sounds an interesting pasta..can even cook with mushroom sauce for leftovers..great idea!
- February 26, 2011 at 9:18 AM
- Clint said...
Looks wonderful. I'll be helping it down with a nice chablis. Have a great Saturday!
- February 26, 2011 at 9:21 AM
- From the Kitchen said...
How appropriate that your changed menu has arrived here just in time--more snow overnight! No olives, but capers are on hand and chicken thighs are in the freezer. I do long for lighter meals and sunnier skies soon!
Bonnie - February 26, 2011 at 9:28 AM
- Tasha said...
With the lemon and capers, it sounds like a wonderful pasta dish to me, and one that would be well recieved in my house.
- February 26, 2011 at 9:33 AM
- Soumya Vineeth said...
Love this a lot, Love lemon flavours and Im sure this dish is truly rich!
- February 26, 2011 at 9:56 AM
- PeggyR said...
Love, love, love this recipe!
- February 26, 2011 at 10:06 AM
- Sonia said...
Looks delicious...will have to try it for Sunday dinner!! Thanks for always having such great recipes to share!
Miss Bloomers - February 26, 2011 at 10:21 AM
- Big Dude said...
This dish looks delicious Mary - The lemon/ butter/ caper combo makes everything better.
- February 26, 2011 at 10:28 AM
- Unknown said...
Oh Mary, I love the combination of lemon and capers...this looks so delicious...love that it is truly a 30-min meal! Have a wonderful weekend! xo
- February 26, 2011 at 10:31 AM
- Patti said...
I have really missed stopping by your delicious blog. I recently started back to college (at the ripe old age of 50!!) and adjusting to a new schedule has been part of the reason I've been MIA around blogland. But I'm getting into a routine, so I'm hoping to be around more.
Anyhow, I always love your recipes, and this one is a definite must-try. Especially because we've been eating alot of pasta lately...with the price of groceries escalating, pasta ends up being a great budget-stretcher. So I am always on the lookout for new ways to prepare it.
Thanks for sharing this yummy-sounding dish.
Patti - February 26, 2011 at 10:43 AM
- Ronda Kisner said...
Oh, that does look like a good spring-time meal. (Actually, it looks like a good anytime meal!)
- February 26, 2011 at 10:51 AM
- Catherine said...
This meal is right up my alley. Love all of the flavor combo's. Have a wonderful weekend Mary...Blessings, Catherine
- February 26, 2011 at 11:10 AM
- Unknown said...
I love lemon and chicken with my pasta!! :) I know it just tasted amazing!!
- February 26, 2011 at 12:06 PM
- Unknown said...
I just love the combination of lemons and capers with my pasta! Beautiful and great advice for Day 2 pasta!!!
Funny...the "memo" was missed here too! While it looks warm and sunny outside....it still feels frigid! - February 26, 2011 at 12:14 PM
- Valérie said...
"Spring?" What is this "spring" you speak of? Winter is dragging along here too... But I'm cheering myself up by enjoying the last wintry meals of the year, and this recipe certainly seems like a convenient and delicious option for rushed evenings!
- February 26, 2011 at 12:43 PM
- teresa said...
oh just gorgeous! i love that it's creamy, but also so light and lemony, delicious!
- February 26, 2011 at 12:45 PM
- pigpigscorner said...
Very comforting dish! Love the versatility of pasta!
- February 26, 2011 at 12:50 PM
- Priya Suresh said...
Feel like grabbing that whole plate..
- February 26, 2011 at 1:08 PM
I'm always looking for lighter, yet tasty pasta dishes, and this one looks perfect! Love your blog!
- February 26, 2011 at 1:25 PM
- Lauren Hairston said...
Looks like a pasta dish I'd really love; I'll have to give it a try.
- February 26, 2011 at 1:37 PM
- Joanne said...
Lemon and capers are some of my favorite ingredients and I'm always up for pasta, whether it's warm or cold out! Great dish.
- February 26, 2011 at 2:17 PM
- Simply Life said...
oh delicious! These flavors mix so perfectly together!
- February 26, 2011 at 2:51 PM
- Carol @ There's Always Thyme to Cook said...
Lemon and chicken go so perfectly well, add pasta, even better! Looks fantastic!
- February 26, 2011 at 4:03 PM
- Ryan said...
I think you combined just about every one of my favorite ingredients! :) This looks so good and the fact that its an easy meal-- all the better! Yet another of your's that I can't wait to try! Capers and lemon are so good together. Yummy!
- February 26, 2011 at 4:07 PM
- ~Lavender Dreamer~ said...
Lemon chicken is my favorite! I may need to add lemon to my grilled chicken tonight! YUMO! ♥
- February 26, 2011 at 4:37 PM
Italian seems to be on the menu for everyone lately.. :) Love capers.
- February 26, 2011 at 4:37 PM
- Claudia said...
I don't know if it is on anyone's bucket list but I make a variation of this every other week and savor. Something about the bright lemon in the endless winter...
- February 26, 2011 at 4:42 PM
- Unknown said...
just came across your blog! it's fabulous! you have some great insight on your posts! that looks amazing!
- February 26, 2011 at 4:48 PM
- The Glamorous Gourmet said...
One of my favorite flavor combinations of all time - I adore capers! Fabulous post!
www.theglamorousgourmet.com - February 26, 2011 at 5:13 PM
- Mateja ^_^ said...
Love all the capers mingling with pasta on the plate! Capers re so delicate yet strong in flavor and they (in my opinion) elevate the flavor of the dish. Thank you for sharing and have a wonderful Saturday night :)
- February 26, 2011 at 6:10 PM
- The Magic Pie said...
Hi!!!! Thank you very much for your comment on my blog :) I was a pleasure! :)
your last recipe seems great!! congratulations and your blog is really interesting..
bye bye and see you soon! :))) - February 26, 2011 at 7:46 PM
- That Girl said...
I love pasta with lemons and capers!
- February 26, 2011 at 8:08 PM
- Spoon and Chopsticks said...
Great dish and so flavourful. With lemon and capers, I am sure it tastes fabulous.
- February 26, 2011 at 8:47 PM
- ~~louise~~ said...
I'm a huge fan of capers. I don't know what it is about them but they marry perfectly with lemon and naturally the chicken and penne are a bonus!
Thank you so much for sharing Mary. - February 26, 2011 at 9:31 PM
- pam said...
Hey, I did a chicken and caper pasta dish last night. But yours is soooo much better!
- February 26, 2011 at 9:33 PM
- Arlene Delloro said...
I like the idea of adding capers to the lemon chicken and will definitely give it a try next time. Leftover pasta is always problematic, which is why I try to make a 2-3 serving sized dish. It just never tastes the same reheated and the sauce is always gone.
- February 26, 2011 at 9:37 PM
- Becky said...
I love the chicken and lemon combo. It's a simple delicious dish with lots of flavor and pasta. Can't go wrong with this.
- February 26, 2011 at 11:20 PM
- Katie@Cozydelicious said...
This pasta looks fantastic! I love the citrus, it makes the dish both light and rich.
- February 26, 2011 at 11:32 PM
- Amy said...
Delicous looking dish. Love the flavor combination in this dish. Thanks for sharing. hm...one thing for sure is you're eating well and feeding good food to your family! ;)
http://utry.it - February 27, 2011 at 4:09 AM
- penny aka jeroxie said...
I love quick meals and this is just right up my alley
- February 27, 2011 at 6:39 AM
- Faith said...
Such a beautiful dish, Mary! I bet the taste is so bright and refreshing...the perfect meal for escorting in spring!
- February 27, 2011 at 1:21 PM
- Sandra said...
This is perfection! Love this recipe and your photo is just so beautiful!
- February 28, 2011 at 12:43 PM
- Jenné @ Sweet Potato Soul said...
MMMM, yummy! At the vegan restaurant where I work, we serve a seitan cutlet with lemon caper sauce. It's one of my favorite dishes!
Thank you for the kind words, it meant so much to me. I'm so glad you enjoy my blog. I like yours too :) - February 28, 2011 at 3:19 PM
- Eliana said...
So many lovely flavors in one dish. This looks awesome Mary.
- February 28, 2011 at 4:54 PM
- Susan said...
This looks great, Mary & certianly manageable on a work-night! I will have to try it.
- February 28, 2011 at 6:19 PM
- RamblingTart said...
I like simple, comfort food like this, Mary. :-) I'd be hard-pressed to decide between capers and kalamatas though. They're both so lovely. :-)
- February 28, 2011 at 7:53 PM
- Candace said...
What a light and refreshing meal! I prepare my salmon with lemon and capers. I hadn't thought to prepare my chicken that way. Thank you sharing the recipe! Candace
- February 28, 2011 at 10:26 PM
- The Single Nester said...
Lemon, pasta and capers. Three of my favorite things.
- March 1, 2011 at 7:11 PM
- L'Chicken said...
Drooling. My husband is reading over my shoulder and says that is gross to write, but he agrees the recipe looks yum too!
- March 2, 2011 at 12:57 AM
- Jamie said...
Bookmarked! Gorgeous recipe! I love lemon dishes for dinner and how perfect is lemon with pasta, olives and chicken? I love it!
- March 2, 2011 at 6:12 AM


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It is sometimes the case that one can produce proofs of simple facts that are of disproportionate sophistication which, however, do not involve any circularity. For example, (I think) I gave an example in this M.SE answer (the title of this question comes from Pete's comment there) If I recall correctly, another example is proving Wedderburn's theorem on the commutativity of finite division rings by computing the Brauer group of their centers.
Do you know of other examples of nuking mosquitos like this?


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In that year of happy memory, 1972, George McGovern, the Democratic nominee, declared he would chop defense by fully one-third.
A friendly congressman was persuaded to ask Secretary of Defense Melvin Laird to expatiate on what this might mean.
The Pentagon replied the Sixth Fleet might have to be pulled out of the Med, leaving Israel without U.S. protection against the fleet of Adm. Sergei Gorshkov, and provided the congressman a list of U.S. bases that would have to be shut down.
Radio ads were run in the towns closest to the bases on the Pentagon list, declaring they would be closed and all jobs terminated, should McGovern win.
Something akin to this is going on with the impending sequester.
A cut of 7 percent, $46 billion, in Pentagon spending, says Army chief Ray Odierno, will mean a "hollowing" out of his force.
The Navy? The carrier Harry Truman will not be sailing to the Persian Gulf. The Abraham Lincoln will not be overhauled in Newport News. Thousands of jobs will be lost.
Reporter Rowan Scarborough writes that the Air Force has produced "a map of the U.S. that shows state-by-state the millions of dollars lost to local economies," should the guillotine fall.
Military aid to Israel may be cut, says John Kerry.
But if an evisceration of the national defense is imminent, why did Obama not tell us in 2012? Why were the joint chiefs silent, when they are panicked now? Are the generals, admirals and contractors all crying wolf?
Undeniably, spending cuts by sequester slicer, chopping all equally, is mindless. And with the national security, it manifests a failure of both parties to come to terms with the world we are now in.
The Cold War is over. The Soviet Union is gone. Mao's China is gone, though a mightier China has emerged, as America's share of the global economy is shrinking. Moreover, as ex-Chairman of the Joint Chiefs Mike Mullen contends, our greatest strategic threat is not Kim Jong Un or Mahmoud Ahmadinejad, but the soaring national debt.
And if, as Republicans insist, we have a debt crisis because we are "spending too much," spending will have to be cut -- discretionary spending, entitlements and defense. And the only question about the defense cuts is not whether they are coming, but where.
What is needed is what America, since the collapse of the Soviet Empire, has stubbornly resisted doing: a strategic review of all U.S. commitments abroad to determine which remain vital to the national security. Before we decide what our defense forces should be, let us determine what is in the U.S. vital interest to defend at risk of war.
Start with NATO. In 1961, President Eisenhower urged JFK to bring home the U.S. forces and let the Europeans raise the armies to defend themselves, lest they become military dependencies.
Yet, more than 20 years after the Wall fell, the Red Army went home, East Europe broke free and the Soviet Union fell apart, we have scores of thousands of troops in Europe.
Why? The European Union's economy is 10 times that of Russia. Europe's population is twice Russia's.
Why are we still there?
Though we have given NATO war guarantees to Lithuania, Latvia and Estonia, our McCainiacs want them handed out to the Ukraine and Georgia. Yet no president in his right mind is going to go to war with a nuclear-armed Russia over some Caucasus dustup or Baltic brawl.
If Richard Nixon could achieve a modus vivendi with Chairman Mao, have we no statesman who can patch it up with Vladimir Putin? A first step might be to pull all U.S. missiles out of Eastern Europe and put our democracy-meddlers on the next plane out of Moscow.
Even as Ike was telling JFK to bring the troops home from Europe, Gen. Douglas MacArthur was urging JFK not to put his foot soldiers in Asia -- advice not taken there, either.
On retirement, Robert Gates said any future defense secretary who advises a president to fight another land war in Asia ought to have his head examined. So why do we have 28,000 U.S. troops in Korea and 50,000 in Japan?
In his Guam Doctrine, Nixon declared that in any future Asian war, we should provide the weapons to our Asian allies and they should do the fighting. Does that not still make sense today? Before we can decide the size and shape of our defense budget, we need a consensus on what we must defend.
And if Republicans wish to remain a viable party, they cannot delegate these decisions to the "We-are-all-Georgians-now!" crowd that plunged us into Iraq and is bawling for intervention in Syria and war on Iran.
The GOP desperately needs a credible, countervailing voice to the uber-hawks whose bellicosity all but killed the party in the Bush era.
Obama is president because of them. And his most popular act, according to voter surveys from 2012? Ending the war in Iraq.


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The hottest names in North American MMA are taking over Canada this summer with two fights in the great space up North -- UFC in Vancouver on June 12 and WEC in Edmonton June 20. Vancouver tickets went on sale Tuesday and sold out in just 30 minutes!
The WEC event -- with a card to be announced soon -- promises just as much action. Tickets are priced at $45, $75, $125 and $175 and the UFC Fight Club presale starts Thursday, April 15 at noon MT for Ultimate-level members.
Newsletter Presale starts Friday, April 16 – noon MT. Public On-Sale starts Saturday, April 17 – noon MT


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NEW YORK – The only trade involving Dwight Howard came last summer. The potent scorers that moved did so long ago.
There was no eye-catching activity left for deadline day, resulting in minor deals Thursday to the disappointment of those hoping for a frenzy.
Josh Smith stayed put and the Boston Celtics' core stayed together, leaving J.J. Redick, dealt to Milwaukee, as the biggest name to be traded.
There were a dozen moves over two days, nothing approaching a blockbuster and none to jump-start the Lakers.
Players such as James Harden and Rudy Gay were traded far before the deadline, but with teams perhaps fearful of new penalties for the biggest spenders, Thursday was mostly quiet.
"I don't think I've seen fewer trade deadline deals, ever," said Houston general manager Daryl Morey, who completed two trades Wednesday. "But I think it's a one-year blip."
The Atlanta Hawks held onto Smith, and Utah kept both Paul Millsap and Al Jefferson on a day when much attention was focused on both situations, since those players have value and could leave their teams this summer as free agents.
The long-shot deals never materialized. Howard remained in Los Angeles, just what Lakers general manager Mitch Kupchak repeatedly said would happen. Howard's unhappiness and struggles since he was acquired from Orlando last summer fueled speculation that the Lakers might move him before possibly losing him for nothing as a free agent.
"It took a while for league to understand our position was exactly what we stated," Kupchak told reporters. "I think they finally got it."
Kevin Garnett and Paul Pierce will continue wearing Celtic green, as will Rajon Rondo when he's healthy enough to put on a uniform again.
The Celtics did make one deal, acquiring guard Jordan Crawford from the Washington Wizards for center Jason Collins and injured guard Leandro Barbosa.
Those were the types of trades that were left after the big names that were available had already been moved. Oklahoma City sent All-Star Harden to Houston the preseason, fearing it couldn't pay what last season's top sixth man would want after already giving lucrative long-term deals to Kevin Durant and Russell Westbrook.
The Memphis Grizzlies broke up their frontcourt when they sent Gay to Toronto in a three-team deal with Detroit
"I think normally a point was made, normally you would see big deals being made. We cannot forget, Andre Iguodala, that deal was made in the summer. That could have potentially been a trade deadline move," said Denver Nuggets president Masai Ujiri, referring to the player he acquired in the four-team Howard trade in August.
"Harden was traded right before the season started. That could have been a potential trade deadline move. Rudy Gay was started a couple weeks ago. There was some cleanup before this date. Apart from a couple guys who were out there all the time in terms of big names, it just went by. I can't explain it."
Finances certainly played into it. The collective bargaining agreement that went into effect in 2011 came with much more punitive penalties for teams that repeatedly exceed the luxury tax and limits the options of those over the salary cap, and decisions Thursday were made with that in mind.
Golden State sent forward Jeremy Tyler to Atlanta and guard Charles Jenkins to Philadelphia in separate deals, slicing more than $1.5 million off its payroll after beginning the day about $1.2 million over the league's $70,307,000 luxury tax.
Rebuilding after trading Howard, the Magic decided Redick wasn't in their plans while averaging career highs in points (15.1) and field goal percentage (45.0). He was traded along with center Gustavo Ayon and reserve point guard Ish Smith to the Bucks in exchange for guards Doron Lamb and Beno Udrih, and forward Tobias Harris.
The New York Knicks traded Ronnie Brewer to Oklahoma City to open a roster spot that will be used to give Kenyon Martin a 10-day contract. The Hawks couldn't find a good enough deal for Smith, who had largely been considered the biggest name that would move, and settled for sending Anthony Morrow to Dallas for Dahntay Jones.
With so little happening, Morey may have pulled off the most intriguing move this week when he acquired Thomas Robinson, the No. 5 pick in last year's draft, from Sacramento in one of his two deals.
"I thought the main thing that was different at this trade deadline was there was a big premium on cap space and draft picks," Morey said. "Usually, that's the currency that moves markets. They were at such a premium that every deal was very difficult. It became like a barter economy instead of a cash economy. That made deals harder.
"I do think you could say that maybe the CBA might be contributing to that. But I also think a lot of it is just the phase teams are in. There are a lot of good teams trying to maybe rebuild, for lack of a better word.
AP Sports Writers Chris Duncan in Houston and Pat Graham in Denver contributed to this report.


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Class Central Tips
This course provides those involved in educating members of the health professions an asynchronous, interdisciplinary, and interactive way to obtain, expand, and improve their teaching skills. These skills can then be applied within their own professional context, with a variety of learners, extending across many stages.
After completing this course, learners will:
1. Understand educational theory as it relates to health professions education
2. Match instructional methods with desired educational outcomes
3. Learn a variety of applied teaching techniques
4. Share successful teaching strategies
Suggested resources will include educational videos, individual readings, recommended
reference books, and crowd-sourced recommendations. All students should have
dependable access to the internet with video streaming capabilities. Some students
may want the ability to utilize on-line video conferencing as well.


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Having worked on a number of sports pitches in our 20+ years of experience, we can offer basketball court painting and line marking to schools, sports clubs and leisure centres across the UK.
We can perform installations of playground basketball painting in a variety of area styles.
The work which we do varies simply because every single customer have their own personal needs of what ought to be done.
The typical National basketball association surfacing dimensions are 28.65m x 15.24m, however, specifications may vary for every establishment.
Our professionals can style and design a custom surface that fits the space available.
Get in touch with us today if you would like to find out more information and details regarding playground basketball painting.
Our experts are happy to give you everything you need to know to get the results you are looking for.
Simply fill out the enquiry form provided and a member of our team will be in touch shortly.
One of the most popular types of surface meant for courts is usually a tarmacadam hard court flooring.
A geotextile membrane layer is installed first, this process helps prevent unwanted weeds and contaminants growing. Afterward angular aggregates are placed on top, this process makes a great sub-base.
After this sub base has been completed; a macadam court flooring could be installed on each surface. For info on macadam markings, check this page out https://www.thermoplasticplaygroundmarkings.co.uk/surfacing/macadam/
When the tarmacadam surfacing has set, line markings should be put in place. The sort of surfacing is actually cost effective, it requires a minimal level of routine maintenance and gives an excellent non-slip quality.
Another flooring you can use for this sporting activity will be type 3 along with type four polymeric rubberised surfacing.
Polymeric flooring is set up similarly to tarmac types, although the rubber court surfacing should be placed on top of macadam.
Basketball courts are sometimes changed into multi-sport facilities for numerous additional sports activities.
To make this particular facility, we apply relevant line painting for the sports. The line marks for each completely different sport or perhaps exercise would be applied in a distinct colouring line painting to ensure they stand out.
We could carry out each proactive as well as reactive maintenance meant for surface surfaces. We firmly recommend that you are proactive in your care, since this could lessen the quantity of reactive servicing considered necessary.
We recommend that you have a repair and service routine available, we could develop one to suit your needs. The surfacing really should be cleaned if you happen to spot any kind of waste or perhaps contamination upon the surfacing.
Repainting is another option when it comes to maintenance. For details on repainting, please click here https://www.thermoplasticplaygroundmarkings.co.uk/renovation/repainting/
If you don't deal with deterioration and also issues on the playing facility surfacing, they'll distribute and result in health and safety dangers. We've local specialists closest to you who can conduct reactive care to suit your needs and they would make your court look good.
Our company provides an assortment of expert services which include cleaning, re-painting, fixes as well as applying line painting.
Thoroughly and properly cleansing the surrounding area is essential, when not cleaned appropriately, it may cause a fresh painting to not stick then this can come off when it's next cleaned.
We're also in a position to build skilled rebound fencing around the circumference of each playground facility in by securing fencing that can prevent the amount of damages.
It's advisable to get a more durable fence for a playground, for example, a solid weldmesh.
The prices of putting in and also performing maintenance on surfaces varies, this is because a range of factors have to be taken into consideration for example measurements, type of surfacing and kind of maintenance necessary.
The line painting can also be important to players as it contains a very beneficial anti-slip coating. This is good as it ensures less injuries for players. You can include other sports markings on the court as well.
Football is a popular one to choose; for details on football marking click here https://www.thermoplasticplaygroundmarkings.co.uk/activities/football/
The line painting should also be contrasting and visible on surface and if the court is part of a MUGA, it's highly recommended to apply different painting colours for each different sport so it is clear what sport is being played.
The markings we offer are excellent for nearby playground basketball games and can help a range of different people including players and referees to both have fun and avoid controversy when playing basketball.
The markings can be made to a range of specifications but are usually created to suit the standard national guidelines. However, we commonly tend to install these playground markings smaller than the guidelines to suit the children in a school playground.
This is because these children are obviously not as tall or big as national players and have much lower stamina and ability. This would mean that a full-sized court would negatively impact their enjoyment of the sport and the sports court.
It is always important that you have specialists carry out the process to ensure you are getting the best results.
You may want to make sure that every company is fully trained and qualified, whilst getting a great final product. Speak to us to look at any case studies and find out our past experience.
Just fill out the enquiry for provided and we will get back to you as soon as possible.
Netball Lines Installer - https://www.thermoplasticplaygroundmarkings.co.uk/activities/netball/
MUGA Sports Lining - https://www.thermoplasticplaygroundmarkings.co.uk/activities/muga/
Football Pitch Line Marking Paint - https://www.thermoplasticplaygroundmarkings.co.uk/activities/football/
Schools Tennis Line Marking - https://www.thermoplasticplaygroundmarkings.co.uk/activities/tennis/
For any more information on playground basketball painting please feel free to enquire through our contact form.
By asking us through the form, our specialist team will be able to resolve any queries as soon as possible.


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Princess Torte
It has been ages since I made a Princess Torte, actually many moons ago for a friend's little princess 8th birthday. Although not difficult, it is a mini production of its own, the sort of cake that I could see the Daring Bakers attempt one month.
Out of the ordinary genoise base, rich pastry cream, almond paste, whisking, folding, heating up, cooling down, rolling thin, draping, trimming, etc… You get the picture. I absolutely love cakes like this one: incredibly rich and yet a feather on your tongue. A poetry of textures and flavors all wrapped up around your fork (let's not talk thigh side effect…it is Friday after all!), and when work becomes play what else can a girl ask for?!
Earlier this month I received a very sweet work assignment "Have you ever made a Princess Torte? Yoour mission, should you accept it is to bake one, style it and photograph it for our upcoming 4th issue." Ok, so this sounds more Mission Impossible than what Vera actually wrote me, but I never refuse an assignment for Desserts Magazine.
Why? Again…that squishy sound when you turn the virtual pages….No! Just kidding! It's all about desserts folks! Each issue feels "real", jammed packed with tons of great recipes, practical information, and this month there is a ton of awesome giveaways and absolutely mouth watering cake recipes. I am very fortunate that Vera has trusted me with working on something for each issue and if you only knew what we are concocting right now, eheheh!!!
In "A Journey Around The World Through Cakes" I was Sweden. Not bad eh? Tall, blonde, blue eyes…ugh no…I was Princess Torte actually. Ha! Suits me just fine since I got the opportunity to sit back and bake a recipe from start to finish following the instructions to the letter down to the last dot on that last i.
Yes…I find it relaxing to let myself be coaxed by someone else's measurements and instructions once in a while, not to mention that this was a recipe to make for work, not play so I was not to deviate in order to properly talk about it.
This is not the kind of cake you decide to make at 4pm to be served at 7pm that same evening. It is not difficult, it just requires a little time and planning. Start the day before and spread your work so you give each element your full attention and the necessary cooling and setting time they require.
I absolutely loved making (and eating) this cake from Greg Patent's A Baker's Odyssey, making a few adjustments and notes along the way. The book is a collection of recipes from around the world, a great read, if only for the stories alone. You can read the original recipe in the magazine on pages 69-71.
I reworked it a bit to include some notes regarding the ingredients, and I did shorten the instructions that were unnecessary lenghty at times.
The base is an unconventional genoise type where the egg yolks are added, with the mixer running, to the egg white while you are whipping them to firm peaks, alternatively with the flour. I did raise an eyebrow, thinking that it might destroy the actual structure of the cake until I remembered Grandma's lesson #53: you can pretty much add anything you want to your whites whipped to firm peaks in small amount without destroying many air particules and running your batter.
The end result was a satin ribbon of cake batter that baked into a light and airy genoise type base for the cake. Once divided in three, the cake layers are filled with a thin coat of raspberry jam, a rich pastry cream combined with whipped cream and topped with more whipped cream. Finally the whole cake is draped with a thin sheet of pastel green tinted marzipan.
At first, you might feel like there is no way that al that cream filling is going to fit in one cake, but trust me it does! And you are going to love it! Draping the marzipan over the whipped cream can be a little tricky. Make sure to center your marzipan sheet right over it and work fast, let it drape over and use a gentle hand to press it down the side.
If you are still worried, you can freeze the cake for an hour until the top is firmer and proceed with the draping. I did find that the dimension to roll it were a little too wide and ended having a extra so I made a few marzipan roses to decorate the cake with.
If you are looking for a great tutorial on making marzipan roses, read this step by step written by Cakebrain. Hers is for chocolate clay roses but the same technique can be used for marzipan ones. Last note, this Princess Torte is best enjoyed within the first couple of days as the marzipan gets very soft and gooey from its direct contact to the cream.
For the custard:
2 Tablespoons cornstarch
2 tablespoons granulated sugar
1 1/2 cups half-and-half, divided
3 large egg yolks
1 tablespoon pure vanilla extract
In a small bowl whisk together the cornstarch, sugar, and egg yolks. Slowly add in 1/2 cup of the half-and-half and whisk until smooth. In a saucepan set over medium heat, bring the remaining half and half to boiling point.
Slowly whisk the hot cream over the egg yolk/cornstarch mixture to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture thickens to a custard. It should take about 5 minutes.
It is important to constantly stir to prevent the bottom from curdling or burning. If that happens, take a balloon whisk and whisk vigorously. If you fear your custard curdled too much, remove from the heat and pass it through a fine sieve before proceeding with the recipe.
Off the heat, stir in the vanilla and pour the custard into a bowl to let it cool. Press a piece of plastic wrap on the surface to prevent a skin from forming while it cools. Let it cool to room temperature before refrigerating.
For the cake:
Fine dry bread crumbs for the pan
1/2 cup sifted unbleached all purpose flour
1/2 cup potato starch flour – substitute same amount of cornstarch if the former is not available
1/2 teaspoon baking powder
4 large eggs, separated
1/8 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar
Preheat the oven to 350 degrees F. Coat a 9-inch spring form pan with cooking spray. Line the bottom of the pan with a round of parchment paper and coat with cooking spray. Dust the inside of the pan with the breadcrumbs and tap out the excess.
This is very traditional of Eastern European cakes to line the pan with a coating of fine crumbs. In the older days, it replaced parchment paper, soaked up extra moisture. It also forms a tight crumbs on the outside which makes it easier when you frost the cake after baking.
Sift together the flour, potato starch, and baking powder. Set aside.
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until the whites are shiny and form stiff peaks but are still smooth, not lumpy. Sprinkle in about one-quarter of the sugar, then add 1 egg yolk and beat for about 10 seconds. Repeat the process 3 more times. Beat a couple more minutes, until the mixture forms a ribbon.
Gently fold in the flour mixture in 4 additions, taking your spatula from the bottom of the bowl, up the side and over the batter. Pour the batter into the pan, and set it on baking sheet. Rap the sheet a couple of times on the counter top to smooth the top of you cake.
Bake for about 30 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool the cake on a wire rack for 10 minutes. Run a knife around the sides of the cake to release it from the pan, if necessary.
Release the cake from the spring form pan, cover the cake with a plate or another wire rack and invert. Remove the bottom of the pan and the parchment paper. Cover the cake with another wire rack and invert again. Let it cool completely before proceeding with the rest of the recipe.
Marzipan Coating
Two 7 oz packages marzipan
Green food coloring
Powdered sugar for dusting
Break the marzipan into small pieces into a medium bowl and knead with your hands. Your natural body heat will help smooth it out and add in the coloring. Add 3 or 4 drops of green food coloring and knead it into the marzipan to get a pale shade of green.
You can add a couple more drops of the coloring but do so carefully. The final shade should be pastel and not neon green. Dust your work surface with powdered sugar. Shape the marzipan into a 6-inch disk, coat both sides lightly with sugar. Roll the marzipan to a circle about 16 inches in diameter and less than 1/8 inch thick.
Don't be afraid to add more powdered sugar to your work surface as you roll to prevent it from sticking. You can also roll the marzipan between two sheets of plastic wrap or parchment paper if they are wide enough. I had a lot of extra so adjust the diameter according to the size and height of your cake.
To Assemble the Torte:
2 1/2 cups heavy cream
1/3 cup seedless raspberry jam
Marzipan Coating
Cut the cake into 3 equal layers, set aside.
In a mixer with the whisk attachment, whip the cream until thick and firm. Transfer one-third of the cream to a small bowl, cover, and refrigerate. Remove the chilled custard from the refrigerator and give it a vigorous whisk as it will be thick after cooling.
Make sure it is smooth and creamy before proceeding. Fold the portion of the whipped cream that you did not refrigerate into the custard until smooth.
Since the cake is not easily moveable once completed (heavy and moist), set the bottom cake layer, cut side up, onto platter and arrange 4 strips of parchment paper under the edges cake to keep your plate clean as you assemble it.
Spread the raspberry jam onto the cake, and then spread half the custard cream mixture evenly over the jam. Invert the top cake layer onto the custard cream, cut side up. Spread the remaining custard cream over the layer and top with the remaining cake layer. Spread about one-quarter of the refrigerated whipped cream in a very thin layer around the sides of the cake.
Evenly spread the remaining cream onto the top of the cake with an offset spatula. Remove the paper strips from underneath the cake and refrigerate the cake for 30 minutes to an hour. It does help with firming the creams again before applying the marzipan so it does not mush it down. You can also freeze it for an hour.
Remove the cake from the refrigerator and gently set the marzipan on top of the cake so that it drapes over the cake. Press it gently so it adheres to the sides of the cake, covering it completely. With a sharp knife, trim away the excess marzipan so that the edges. Refrigerate until ready to serve.


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Lily (age 8): This book is called "Chuckling Ducklings."
Gracie (age 10): By Daddy Zenz! It is adorable. You have the cutest illustrations, Daddy.
Dad: Well, thank-you my dear. But perhaps you are biased.
Gracie: I think it's the cutest thing I've ever seen. Even if you weren't my dad, I would still say so.
Dad: Aw, thanks.
Isaac (age 12): Inside this book you'll find little baby animals. The book tells kids about baby animals and their names in a cute, fun way.
Dad: What are some of the baby animal names that most people would be familiar with?
Elijah (age 5): A baby rabbit is a "bunny."
Lily: A baby dog is called a "puppy," and a baby cat is called a "kitten."
Dad: How about some surprising names?
Lily: A baby llama is a "cria." I didn't even know that. I learned something.
Gracie: I know all the baby names. Because I memorized the book.
Dad: Well, what about when I was first working on the book?
Gracie: I didn't know a baby hare was called a "leveret."
Dad: My absolute favorite word in the book is "puggle." It might even be my favorite word in the world.
Gracie: A "puggle" is a baby platypus. Our new baby sister Maggie is a puggle too. We called her Puggle when she was in the womb. And, well, she also resembles a platypus. Kind of.
Dad: Ha ha ha...
Lily: I like the picture of the cubs stacked up upon each other.
Gracie: It's a cub tower. They're adorable.
Isaac: I like the baby raccoon cub. He's awesome.
Elijah: I like the tadpoles. They look like they are playing tag and having fun.
Isaac: I changed my mind. I like the tadpoles.
Gracie: Evie... there's an owl!
Evangeline (age 3): (gasp!) Owl!
Isaac: I changed my mind. I like the baby eel -- the "elver."
Evangeline: Owl, owl, owl, owl! Owl!
Isaac: I changed my mind again. I like the big puffy bird. I don't even know what it is. Is it a vulture or something?
Gracie: There are a whole bunch of birds boogie-ing by a tree.
Evangeline: Owl!
Gracie: Evie's favorite page is the one in the back. The page that shows the heads of ALL the adorable baby animals from the book.
Lily: It's like a chart.
Gracie: "Giraffe -- Calf. Goat -- Kid. Goose -- Gosling."
Lily: On the top it tells the kind of animal, and on the bottom it tells the baby name.
Gracie: I like the chart too because you can see all the cuteness of the whole book together on just two pages.
Isaac: The names are in alphabetical order on the chart.
Dad: That way if someone is wondering, for instance, what a baby kangaroo is called, they can check the chart and see - "...H, I, J, K - Kangaroo.... Ah, it's called a 'joey.'"
Lily: My favorite animal is the chuckling duckling.
Dad: I know... You are the duck girl!
Lily: Yeah!
Dad: What else is special about this book and you and ducks? You and this book and ducks all come together somehow.
Lily: I'm dedicated to it.
Dad: Ha - you are dedicated to my book? Or is the book dedicated to you?
Lily: Ha ha ha hee hee... the book is dedicated to me! I've loved ducks ever since I was little teeny two year old.
Gracie: Even the lettering is fun in this book! Most books have just flat sentences in columns. But this book has bouncy lettering.
Dad: Yep, that style of lettering was included in my initial mock-up pitch.
Gracie: It adds to the fun, because the lettering does curves and jumps and is moving with the animals. It's really active.
Dad: How is "Chuckling Ducklings" different from "The Hiccupotamus"?
Isaac: "The Hiccupotamus" is more cartoony and funny. This one is more "educational" and "cute."
Gracie: Hey Dad! There's a purple hippo in this book too!
Dad: I know. I put him there.
Gracie: A purple and pink hippo!
Dad: Not very purple. He's colored a bit more realistically.
Gracie: Yeah, but he's cute. And he's purple all the same.
Lily: He's the Hiccupotamus' cousin.
Dad: Do you have any memories from when I was working on this book?
Lily: I remember going up into your office every morning to see all the pictures.
Dad: Yes, I work at night while the house is quiet.
Isaac: Every morning we'd go up there to see what picture you drew while we were sleeping.
Gracie: I can remember you looking up baby pigeon pictures and trying to find a way to take the ugliest bird in the world and make him cute. No offense to all you pigeon lovers.
Dad: Many baby animals are not naturally very cute. And some animals were more challenging to make cute than others. The toughest was the baby pigeon.
Isaac: Baby pigeons are the ugliest things ever.
Gracie: Everyone... look up a baby pigeon on the internet. You'll see why.
Lily: It makes me want to throw up.
Gracie: But Dad did a good job. His baby pigeon is adorable.
Isaac: Didn't you once have a crocodile in this book instead of the porcupine?
Dad: Yep, but there was a mistake in the book. I said that a baby crocodile was a "crocklet," but it wasn't true. I had gotten some bad information.
Gracie: What is it really called?
Dad: A "hatchling." And I already had some other hatchlings in the book - the baby tortoises. So we swapped the crocodile out for a baby porcupine. But it had been very cute. It was a baby crocodile with a ton of baby mice sleeping on his head.
Gracie: But you can't do a ton of little mice sleeping on a porcupine! That would hurt.
Dad: They'd get skewered.
Gracie: Awwwwahhhh!
Isaac: I remember when you did the endpapers. You had to go to the store for colored paper. And all the paper was bent!
Dad: That's right! I forgot about that. All the yellow paper had big creases in it. You and I went through every single piece to find the ones with the least amount of wrinkles in them.
Isaac: And the ones we picked out still had a lot of folds in them.
Dad: Fortunately it doesn't show in the final prints. Also interesting, that was the first time I've ever used my colored pencils on colored paper.
Isaac: And it worked out great.
Dad: I figured it was safe to experiment with colored paper since it was just endpapers. Now that I know how it looks, I'll have to do it again sometime.
Gracie: I bet you would have loved to use colored paper on the pages with underwater animals. The backgrounds are all blue. I remember you coloring in all that water. You were sighing, and you were only one third of the way done.
Dad: It did take a long time. But you're right - now that I know colored paper works fine, I'd probably use that instead.
Isaac: How long did it take?
Dad: It took one hour just for half a page of blue background. So for a two page spread...
Gracie: Four hours!?!
Dad: Yep, four hours to lay down the blue, and then another hour to touch up the edges around where the animals and background met up. So five hours just for the blue background.
Lily: Wow. I could not stand that.
Dad: Colored pencil art is a lengthy process. At least the way I do it.
Gracie: You did the pictures with Prismacolor colored pencils.
Isaac: They are better than any other kind of colored pencil. But they are really expensive.
Dad: Should we wrap this up?
Isaac: Please, please buy the book!
Gracie: So we can afford food!
Dad: Ha ha ha... Every purchase of a book feeds a Z-Kid for a day...
Gracie: Hey Dad, can you give us a new scoop on what your next book is going to be? I already know what it is. But can you give the readers out there a scoop?
Dad: Well, "Chuckling Ducklings" is the first book in a series -- at least two more books are coming, hopefully even more after that. This one was about baby animal names. The next one is going to be about "daddy" animal names -- like bull, boar, and gander. And paired with that book will be one about "mommy" names -- like doe, ewe, and hen. So there's more animal fun coming along! How's that for a "scoop"?
Gracie: That's a good scoop! I was talking like a reporter there. Gracie Zenz, signing out!
oyster spat and tortoise hatchling, by Isaac
Author/Illustrator: Aaron Zenz
Published, 2011: Walker Books
Like it? Here it is!!!
Time for the Great Chuckling Duckling Giveaway!
It's not every day that your second authored book comes into the world! To celebrate the release of "Chuckling Ducklings" and to thank our great readers, we're giving away some one-of-a-kind prizes. To be entered, just leave a comment. Easy-peasy!
Within that comment simply mention your favorite animal. Each randomly selected winner will receive an original sketch by Aaron Zenz depicting a baby version of your animal! Make sure your contact email is accessible (either by clicking the link back to your own profile page, or included in your comment.) One entry per person/email.
We'll select a winner out of every 5 comments. Yes! One in five! So... one person from comments 1-5 will win some original art. One person from comments 6-10 will also win. On and on, every five comments. If by chance we get up beyond 100, at that point the count will continue on at one out of every 10 comments.
On top of that, we will randomly select THREE people to win a signed copy of "Chuckling Ducklings"! The Giveaway will end on March 20 with an announcement of the winners. Good luck! Spread the word!
Update: see the winners here!


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Soy Foods and Health
Article Translations: (Spanish)
What Is Soy?
You may have heard about soy foods in the news, including claims that soy prevents diseases such as cancer and heart disease. So what's the story on soy?
Soy, a versatile bean, is found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu. Soy is also sometimes added to foods like breads, cereals, and meat products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot dogs.
Whole soy beans (edamame) and foods that contain whole soy are a good source of protein.
What Are the Benefits?
Many Americans have added more soy to their diets because of increased availability and scientific studies that have shown that soy may offer health benefits, including lowering blood cholesterol and reducing the risk of certain cancers.
Past research suggested that soy protein could significantly lower levels of LDL cholesterol. But when the American Heart Association (AHA) reviewed the latest research, they concluded soy does not directly influence heart health.
The real health benefits of soy might lie in its nutritional content and the fact that people often use soy foods as a replacement for less-healthy foods. Soy foods are a great source of protein and contain other important nutrients, such as fiber, B vitamins, and omega-3 fatty acids. Foods containing soy protein are also a healthy alternative to meats and other animal products that contain cholesterol and saturated fat.
Soy in Your Diet
Soy milk, soy burgers, and soy snacks are available in many supermarkets and specialty stores. When selecting soy foods, be sure to check food labels to be sure that the food is a good source of soy protein and is low in saturated fat, cholesterol, and added sugar.
If you're interested in eating more soy, introduce it into your diet gradually. And remember that the key to good health is to eat a wide variety of nutritious foods without focusing too much on any one food.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-2024 KidsHealth ® All rights reserved. Images provided by iStock, Getty Images, Corbis, Veer, Science Photo Library, Science Source Images, Shutterstock, and Clipart.com


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Loveland flooding eases as Colorado rescue efforts continue
| Estes Park, Colo.
Colorado mountain towns cut off for days by massive flooding slowly reopened to reveal cabins toppled, homes ripped from their foundations and everything covered in a thick layer of muck. Anxious home and business owners hurriedly cleaned and cleared what they could salvage as rescuers looked for a break in the weather Monday to resume airlifting those still stranded.
Crews plowed up to a foot of mud left standing along Estes Park's main street after the river coursed through the heart of town late last week.
"I hope I have enough flood insurance," said Amy Hamrick, whose friends helped her pull up flooring and clear water and mud from the crawl space at her coffee shop. Her inventory was safely stashed at her home on higher grounds, she said.
Emergency officials offered a first glimpse at the scope of the damage. Counties reported some 1,500 homes have been destroyed and about 17,500 damaged, according to an initial estimate released Sunday by the Colorado Office of Emergency Management.
State emergency officials reported more than 1,200 people total had not been heard from, but that number already was dropping Monday as Larimer County said it had made contact with hundreds of people previously unaccounted for.
With rescuers reaching more pockets of stranded residents and phone service being restored in some areas, officials expect that number will continue to decrease.
"You're got to remember, a lot of these folks lost cellphones, landlines, the Internet four to five days ago," Gov. John Hickenlooper said on NBC's "Today" show. "I am very hopeful that the vast majority of these people are safe and sound."
The death toll remained at four confirmed fatalities and two missing and presumed dead.
The Loveland Disaster Recovery Center at the Rocky Mountain Center for Innovation and Technology, the former Agilent Technologies campus, opened at 10 a.m. to accept limited donations for use by flood evacuees. Donors are asked to restrict their gifts to non-perishable foods, toiletries, gift cards, bottled water and sports drinks, 9News.com reports.
Loveland has not been placed under any boiling restrictions, but city officials say it's important to conserve water and to turn off all irrigation systems, reports KDVR.com
Helicopter searches and airlifts have resumed as the weather cleared and the sun shone over flood-damaged mountain towns.
Ten military helicopters took off from Boulder Municipal Airport late Monday morning after being grounded most of the morning because of rain and clouds.
Colorado National Guard Lt. James Goff says 19 helicopters are available for search-and-rescue operations
On Sunday, military helicopters rescued 12 people before the rain forced the operations to stop and 80 more people were evacuated by ground, Colorado National Guard Lt. James Goff said.
Six National Guard troops and nine first responders conducting search-and-rescue missions became stranded themselves Sunday by renewed flooding in the town of Lyons, 20 miles from Estes Park.
They hunkered down overnight but continued to check houses for people while looking for a way out of town Monday, Goff said.
In Estes Park, comparisons were drawn to two historic and disastrous flash floods: the Big Thompson Canyon Flood of 1976 that killed 145 people, and the Lawn Lake flood of 1982 that killed three.
"Take those times 10. That's what it looks like in the canyon," said Deyn Johnson, owner of the Whispering Pines cottages, three of which floated down the river after massive amounts of water were released from the town's dam.
Estes Park town administrator Frank Lancaster said this flood is worse than the previous ones because of the sustained rains and widespread damage to infrastructure across the Rocky Mountain Foothills.
Major road were washed away, small towns like Glen Haven were reduced to debris, and key infrastructure like gas lines and sewers systems were destroyed. That means hundreds of homes in Estes Park alone could be unreachable and uninhabitable for up to a year.
But there appears to be no loss of life in this gateway community to Rocky Mountain National Park, Lancaster said.
"We know there are a lot of people trapped, but they are trapped alive," he told people gathered at a Red Cross evacuation shelter Sunday.
The Office of Emergency Management is urging people who are stranded by floodwaters but are unable to communicate by phone or other means to signal helicopters passing overhead with sheets, mirrors, flares or signal fires.
Lyons was almost completely abandoned. Emergency crews gave the few remaining residents, mostly wandering Main Street looking for status updates, a final warning to leave Sunday.
Most of the town's trailer parks were completely destroyed. One angry man was throwing his possessions one by one into the river rushing along one side of his trailer on Sunday, watching the brown water carry them away while drinking a beer.
Rescues continued through the rain in any way possible, including by foot, all-terrain vehicles zip lines rigged to hoist people and pets across swollen rivers and creeks.
Even Estes Park's historic Stanley Hotel, a structure that was the inspiration for Stephen King's "The Shining," suffered damaged, despite its perch on a hilltop overlooking the town and the river.
Front desk worker Renee Maher said the ground was so saturated that water was seeping in through the foundation, and had caused one suite's bathtub to pop out "like a keg," Maher said.
The massive Estes Ark toy store, meanwhile, was high and dry. The two-story business designed to look like Noah's Ark was closed temporarily because of the surrounding flooding.
"Soon it's going to be our only way out," joked Carly Blankfein.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Halloween's Strange Origins — 5 Things You Might Not Know
These days Halloween is all Naughty This and Sexy That, but the roots of our spookiest holiday's traditions—from pumpkins to trick-or-treating—run deep, their origins reaching back thousands of years to pre-Christian pagan festivals and superstitions. These quirky bits of trivia about the history of Halloween should help you better appreciate all the ghouls and witches wandering about (and your hoard of candy):
Halloween's Irish Roots
The roots of Halloween stretch back to Europe, Ireland and pagan Gaelic harvest festivals — most notably the Celtic festival known as Samhain, which marked the end of the harvest season and the coming of winter. During the celebrations, spirit creatures like fairies and the souls of the departed could enter the realm of the living. Sometimes the arrival of these ethereal beings would be a blessing, but sometimes these trickster spirits would cause mounds of trouble for folks made out of flesh and blood. Either way, Samhain was an important holiday, but also a time when a person had to be on his or her guard.
Food Instead of Sugary Treats
Modern day trick-or-treating comes from the Celtic custom of dressing up as spirits in order to placate the dead, or copying their guise in an attempt to avoid detection from the various souls wandering about. In Celtic lands, poor people would go door to door and receive food from better-off neighbors on All Souls Day (Nov. 2) by offering to pray for their dead. This was called "souling."
Immigrants to America and Canada kept these traditions alive, and in the early 1900s, "ritual pleading" for food transformed into trick-or-treating. As the decades passed, the advent of modern, American style Halloween came into being.
Jack and Jack-o'-Lanterns
Irish folklore has it that jack-o'-lanterns got their start with an extremely miserly chap who went by the name of Stingy Jack. This crafty fellow fooled the devil on numerous occasions and, as a result, his soul was condemned to hang about Earth for all eternity. Jack, barred from both heaven and hell, put the burning ember given to him by Beelzebub into the very first "jack-o-lantern," in order to ward off any more encounters with the Evil One.
Black and Orange
Black and orange are the international colors of Halloween. Black, of course, is a sign of death, gloom and the foreboding night, which are all associated with Halloween. Orange is a traditional emblem of fortitude, survival and power, which signify the harvest, and the colors of fall. Halloween is where death (winter) takes over from the life-giving fall harvest, hence the mixtures of black and orange come festival time.
Halloween's Financial Success
Despite all of the spooky history surrounding Halloween (or, perhaps, because of it?), it is, in fact, an incredibly successful holiday. Commercially speaking, only Christmas rakes in more dough. North Americans will spend billions of dollars on costumes, treats, party supplies and decorations this year. Need a short-term economic stimulus? Well, thank the souls of the dead for giving us a reason to celebrate (or fear), and spend our hard-earned cash during All Hallows' Eve.


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Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
NEW YORK (AP) - You wanted resolution on the "30 Rock" finale?
You got it. Sort of. At least, the sort befitting "30 Rock," with its loopy storytelling mixed with joy in spoofing the culture of TV.
Closure, if that's what it is, came in a two-minute postscript on this hour episode Thursday on NBC. Which, among other things, included this sly touch: a reference to the snowglobe revelation with which the medical drama "St. Elsewhere" famously concluded a quarter-century ago.
But there was more. Just before the final fade-out, NBC President Kenneth the former Page (Jack McBrayer) was pitched a new comedy series taking place right there at network headquarters, 30 Rock.
Hmmm. This was no ending. It was a Mobius strip.
The comic coda proposed where many of the characters might be a year from now. But that wasn't the point of the finale, which mostly wanted to have fun. And did.
This last yahoo of "30 Rock" after seven brilliant seasons took delight in tracking the unraveling of its characters as the show-within-the-show, "TGS," came to an end with its own final broadcast. After that, of course, its producer, Liz Lemon (Tina Fey), its stars, Jenna Moroney and Tracy Jordan (Jane Krakowski and Tracy Morgan) and other members of the "TGS" staff will have to leave the cozy, kooky nest of 30 Rockefeller Plaza. The prospect of doing that terrifies them all.
Meanwhile, Jack Donaghy (Alec Baldwin), the newly minted CEO of NBC parent Kabletown, was battling his own existential crisis.
He had gotten the top job he wanted all his life. And as the ultimate Republican capitalist, he had even scored a lash-out from a treasured enemy, House Democratic Leader Nancy Pelosi.
"Jack Donaghy is an economic war criminal," Pelosi was seen declaring on a cable news network. "If the Democratic Party controls Congress, I will see to it that he is punished in the worst way possible: by having to come down here and listen to us."
Even with total victory under his belt, Jack still felt unfulfilled. What else could he do? He resigned from Kabletown and began a journey to discover what might truly make him happy.
Jack's despair included the fear that he's lost Liz as a friend.
"I don't have that many people in my life," he sobbed to Jenna. "I spend Christmas alone in the Hamptons drinking Scotch and throwing firecrackers at Billy Joel's dog."
Out of a job, Liz was miserable as a stay-at-home mom of adopted twins. Conversely, her husband, Criss (played by guest star James Marsden), hates steady employment.
"It's OK to want to work," he consoled Liz. "One of us has to. We just got it backwards: You're the dad."
"I do like ignoring your questions while I try to watch TV," Liz agreed.
(Interestingly, Liz was seen a year hence back at work producing a dumb sitcom with her children in tow. Where was hubby Criss?)
During the finale, "30 Rock" didn't hesitate to snack on its own past.
Liz and Tracy had an awkward heart-to-heart at the strip club where Tracy lured her on their first encounter on the series' premiere.
And a high point of the episode came when Jenna revisited the project she starred in years ago, a film with the lips-scrunching title "Rural Juror" (which inevitably comes out sounding something like "ruhr juhr").
On the farewell "TGS," Jenna performed the theme from her new musical adaptation of "Rural Juror," with, inevitably, almost nothing she sang recognizable as English.
It served as a reminder: "30 Rock" wasn't just a brilliant comedy series. It also forged a comic language all its own.
Frazier Moore is a national television columnist for The Associated Press. He can be reached at fmoore(at)ap.org and at http://www.twitter.com/tvfrazier
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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Futures Fins Surfboard Fins
- ←
- →
At Futures Fins the designers, the engineers, the marketing department and the shipping crew all surf, and they are stoked when other surfers come back and tell them how the products work for them. They thrive on experimentation, innovation, and out-of-the-box thinking. They have the ability to dream up a fin, design it, and cut a prototype on a CNC to surf, all in a matter of hours under one roof in Huntington Beach. With this ability, it gives them the freedom to do a lot of fin designs, some bad and some good, so that they can constantly evolve.


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Woods back in Open, but changes are numerous
In golf vernacular, it's called a driver.
Woods smashed it into the wind on the 528-yard hole and didn't need to watch where it landed to realize it was in the middle of the fairway. Later in the round, he hit another driver off the tee. That's twice as many than he hit over 72 holes when he won at Royal Liverpool eight years ago.
"This is a different golf course when what we played in '06," Woods said. "It was hot, ball was flying. It was very dusty. Now we're making ball marks on the greens, which we weren't doing then.''
So much has changed in so many areas.
Royal Liverpool, green and thick this time around, is still a firm and bouncy test of links golf. But it's nothing like it was in 2006, when the fairways were so baked and brown that Woods hit only one driver in four rounds. That was on the 16th hole of the first round, and the ball wound up in the 17th fairway. He still made birdie.
But it's not just the golf course.
Woods is not the same player, having gone through three operations since - two on his left knee, the most recent surgery March 31 on his back. He used to win majors at a rate slightly better than one per year. Now he has gone six years without, dating to his 14th at Torrey Pines in the 2008 U.S. Open.
And the biggest change might be the guys who are trying to beat him.
Even though Woods is coming off a five-win season, he no longer is the strongest, biggest or longest player. Nineteen players have won majors since his last one.
"I think it gets harder every year just because the field gets deeper - more guys with a chance to win. What did we have, 16, 17 straight first-time winners?'' Woods said, referring to one stretch when there were no repeat champions in 16 straight majors. "It's getting harder to win. The margin is so much smaller. It's only going to continue to be the case. Guys are going to get longer. They're going to get faster. Guys who are coming out here are bigger, stronger, faster, more athletic.''
Woods used to be among the longest. He is 38 now, and the latest reminder of how much golf has changed was on Sunday while playing with Gary Woodland, who gave up baseball and basketball to concentrate on golf. The ball makes a different sound coming off Woodland's club, as it once did for Woods.
"I walked around with Gary Woodland on Sunday and he said, 'Yeah, I finally found a driver and a ball I can hit 320 again in the air,''' Woods said, pausing to let those number sink in. "Yeah. In the air. So the game has changed a lot since then.''
There is one change that most agree is for the better. At least Woods is playing.
The sport's star attraction is playing a major championship for the first time this year. The back surgery to relieve an impinged nerve caused him to miss the Masters for the first time, and then the U.S. Open. He returned three weeks ago at Congressional and missed the cut, though Woods was more excited that he played pain free.
"Tiger Woods has been the face of our game for nearly 20 years,'' Rory McIlroy said. "So to have him playing, have him back, is important. It's a good a good opportunity for some of the other guys to stand up and be counted and win tournaments, either in his absence of if he's coming back and isn't quite back to 100 percent form.''
That's already been happening. In a most peculiar season, the PGA Tour already has produced 10 winners who were not among the top 100 in the world. And only four players in 35 tournaments have been in the top 10.
Woods acknowledged how different 2006 was in other ways. His father had just died two months earlier, and he had missed the cut in a major for the first time in the U.S. Open before going to Hoylake. He sobbed on the 18th green on the shoulder of his caddie, Steve Williams, whom he since fired, and tearfully embraced his wife, from whom he is now divorced. There have been game changes, life changes. Nothing is what it once seemed.
Woods finds inspiration not so much from his last victory at Hoylake, but the last major he won.
"I've proven I can do it,'' Woods said. "It's just a matter of giving myself the best chances this week to miss the ball in the correct spots, to be aggressive when I can and obviously to hole putts. That's a recipe you find for every major championship. But I've just got to do it this week.''


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Mainer Ford Finance Department
Financing & Leasing
Mainer Ford makes it easy to secure affordable financing or lease terms when you purchase a new or used vehicle. Our finance experts are committed to finding you the best deal, no matter your credit situation. We work closely with trusted financing sources and can help find you a loan with a low rate and flexible terms.
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Use our free online appraisal tool to estimate the value of your trade-in, and our online payment calculator can help you find out what you can afford. When you are ready to buy or lease, you can fill out our quick online financing application, and our finance experts at Mainer Ford will help guide you through the rest of the process.
Buying vs. Leasing
Deciding whether to buy or lease a new Ford can be a difficult choice. It is important to know the differences between the two options so you can figure out which is best for you.
When you buy a vehicle, you are paying for the entire vehicle. Typically buyers make a down payment, either pay the sales tax in cash or roll the amount into the loan, and then make monthly payments with a set interest rate. This option is great for those who drive many miles, or plan on keeping their car for a long period of time.
When you lease a vehicle, you are only paying for the amount of the vehicle you use. The sales tax is included in the monthly lease payment, which is determined in part by a money factor that is much like an interest rate on a new car loan. Typically the first monthly payment is made when you sign the contract. Leasing is a great option for those who want lower monthly payments and a new vehicle every few years.
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CDC.gov provides parents with credible, reliable health information on:
Visit CDC.gov for more information
Welcome to our Patient Education page!
Our team of professionals and staff believe that informed patients are better equipped to make decisions regarding their child's health and wellbeing. For your personal use, we have created an extensive patient library covering an array of educational topics, which can be found on the side of each page. Browse through these diagnoses and treatments to learn more about topics of interest to you. Or, for a more comprehensive search of our entire website, enter your term(s) in the search bar provided below.
As always, you can contact our office to answer any questions or concerns.


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