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Contemporary performer, Marc Rees, transforms a Welsh town into a stage, unveiling and exploring the charms and stories of this seaside community through a creative trajectory.
You are not likely to be familiar with Barmouth. Situated on the west coast of Wales, on the corner of Snowdonia, it's a popular destination for tourists from Manchester and Birmingham, but its influence beyond these cities is limited. At first glance, it's surprising that this small town (population 2,230) attracted the attention of acclaimed Welsh performance artist Marc Rees (b. 1966).
Recently commissioned by the newly formed National Theatre Wales (launched November 2009 via live digital broadcast), Rees has created a site-specific project that will introduce the narratives of this Welsh town to a wider audience through an immersive theatrical journey. Known for his extreme interpretations of history, culture and personal experience, Rees' ambitious new production explores the contradictions implicit in using an impermanent art form to maintain the memories of a town.
The town counts amongst its admirers such seminal figures as Darwin, Wordsworth, Shelley and Ruskin. Rees explains: "It must have something unique to have attracted these distinguished artists" and upon delving deeper he found Barmouth to be full of inspirations, from its prolific maritime history to the six years during World War II when it was occupied by the Ministry of Defence. Rees discovered a comprehensive pictorial archive collated by the community, recognising that "it was a fantastic documentation of the town from the 1800s until the 1980s" and this archive has proved the catalyst for the production that Rees has conceived. Rees' vision is to "animate the archive": For Mountain, Sand and Sea derives its inspiration from these photos and draws on the stories of Barmouth, acquainting an audience with the town through a series of interpretations of local history by various creative practitioners.
For Mountain, Sand and Sea is the fourth production in the inaugural season of National Theatre Wales, a company that Rees describes as "a theatre map of Wales." The National Theatre's first season spans the country, with productions staged in a number of unique spaces across Wales. The company's aim is to create stimulating theatre in the English language, rooted in Wales but with an international reach and For Mountain, Sand and Sea embodies that aspiration. The performance is being staged on a grand scale across Barmouth, in its church halls and on its beaches and participating artists will include Guillermo Weickert, Cai Tomos and Benedict Anderson, who is also Rees' creative collaborator. Weickert and Tomos are Spanish and Welsh respectively and are both dancers, directors and choreographers, whilst Anderson works in architecture, film, dance and theatre.
The artists are crossing boundaries between disciplines, invigorating notions of performance and audience and blurring the distinctions between theatre and art. Marc Rees has worked with some of Britain's foremost physical theatre companies and he recently won the Wales bid for the Cultural Olympiad project. He is an interdisciplinary artist and states that For Mountain, Sand and Sea is a performance that "really encapsulates it all; it has film, it has sound and all the artists I work with are great dancers." The artists he has selected are all in some way reflections of his own work: "It's really important to work with people that I respect and know and who can respond in a particular way to the brief." This trust is particularly vital in a production this complex, in which the audience will be split into two groups and led on an excursion through Barmouth. They will encounter the various performers in different locations and "witness the history come to life" through the artists' interactions with the material provided by the archives and the community.
Rees is enthusiastic about involving the community with the project: he created "a temporary story shop in Barmouth, where residents could come and recall their memories, anecdotes and recollections." These stories are woven into the production, re-imagined by the international artists and incorporated into their performances. Rees describes his role as "an archaeologist exhuming the multi-layered history of Barmouth to reveal these fossils of fact and fiction and then to pass them on to the artist to re-animate and preserve through performance." This is an unusual concept: performance is by nature transient and the idea that one could hope to preserve something through the medium seems paradoxical. However, Rees is adamant that the production "is not a re-enactment of historical fact, this is a contemporary art experience from my perspective as a creative interpreter." For Mountain, Sand and Sea is not so much about preserving and presenting the history of Barmouth as much as it is about perpetuating the idea of living theatre, a theatre that is influenced by and adapted from the memories and experiences of a place and its people.
The organic theatrical experience that Rees is striving for has required the involvement of the community and a number of locals will even be participating in the performance, as other real-life historical residents. The primary school has also been tasked with creating an elephant, in memory of one that died there in 1839. Rees describes this as a "lament for the dead elephant" and speaks of an ambition to "resurrect that elephant." This is a fitting metaphor for the entire project, in which some piece of history, whether truth or rumour, is resurrected and re-imagined from a contemporary perspective.
The community aspect to the production does raise some questions about the validity of an artwork in which everyone can contribute; Benjamin Buchloh famously discredited Joseph Beuy's notion of assimilation over its failure to recognise the need for distinction in creating meaning. However, in light of Rees' vision and the theatrical context this criticism against the democratisation of art seems hardly appropriate, since theatre as a medium is necessarily democratic. Whilst art does not need a viewer to be considered art, a performance without an audience is simply a rehearsal; in theatre the audience is always a part of the experience even when they are not actively involved.
The inclusion of a local element actually serves to offer yet another layer to this already multi-layered performance: the concept is that the town becomes the theatre, thus the process of involving the community becomes part of the theatrical endeavour. The residents of Barmouth are its living history, adding another scene to the theatre of the town. Rees points out that it's impossible to avoid the contemporary experience; when you use a space like a church hall, you can't escape the associations already equated with that place and likewise, by using the local community he offers another narrative to the performance.
This idea of simultaneous narratives is something integral to Rees' concept. He describes one of Cai Tomos' performances where memories of World War II are evoked in a nightclub concurrently with the artist's reflections on dancing in that nightclub in the 1980s: "That juxtaposition, it seems like a conflict of narrative, but for me as a creative, that's really exciting and hopefully it will be exciting for the audience." An immersive experience, the work will respond to the audience's understanding and interpretations of both Barmouth and the performances.
In the spirit of Marcel Duchamp, the spectators complete the work by contributing their own narrative and discovering a personal relationship with the stories performed – an extension on the traditional theatrical audience. It's possible the performances will resonate most powerfully with those that live in Barmouth, whose immersion in the project will have deeper connections than most and may result in a more emotive experience. Rees is aware of the challenging nature of the production and it remains to be seen whether an audience of people from further afield will feel an intimacy with Barmouth and be able to attach their own narratives and interpretations to the performances. But whether or not this engagement happens, the production will still lead the audience on an extraordinary excursion through Barmouth, the past and the memories and imaginations of the artists and residents. And if audience members have travelled to reach Barmouth then this will work as an extension to their journeys, further reinforcing Rees' notion of concurrent multiple narratives.
For Mountain, Sand and Sea took place in Barmouth from 25 June – 10 July 2010. www.nationaltheatrewales.org.
Bryony Byrne


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Happy Monday! We hope you all had fun at QuiltCon or followed along with our Twitter feed! Today we are excited to show you a peek at the last row of our 2013 Designer Mystery Block of the Month. Sit back and smell the flowers, you won't be able to resist them!
Today our three flower block designers take the spotlight to blog about the 2013 Designer Mystery BOM.
- Anne Sutton of Bunny Hill Designs
- Barb & Mary of Me & My Sister Designs
- Karla, Susan and Lisa of Sweetwater
The flower row in our 2013 Designer Mystery Block of the Month quilt sure smells sweet. We can't wait for you to see the blossoming flower blocks for yourself, but you will just have to wait for the BOM to begin! To tide you over, we asked each of our flower block designers for a look at their favorite flower arrangement. Leave a comment below letting us know whose bouquet is whose for a chance to win one of three $50 Fat Quarter Shop gift certificates! Winners will be announced on Friday March 1st, after the blog tour closes. Good luck!
This is the last stop on our blog hop, so be sure to check back this Friday to find out if you won a Fat Quarter Shop gift certificate! And don't forget to sign up for the 2013 Designer Mystery Block of the Month!
For a look back at each stop on the hop, head to all of our 2013 Designer Mystery BOM designers.
2/04/13: Fig Tree Quilts, Pieces from My Heart, Laundry Basket Quilts
2/11/13: Bonnie & Camille, V & Co., Kate Spain
2/18/13: Kansas Troubles Quilters, Primitive Gatherings, Minick & Simpson
2/25/13: Bunny Hill Designs, Me & My Sister Designs, Sweetwater
Thanks for hopping with us!

subset: commoncrawl


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Did you see Jimi Hendrix in concert? Did you meet Jimi Hendrix or have the opportunity to interview him or have some other unique, first-person encounter with Jimi Hendrix? If so, Experience Hendrix wants to hear from you.
Jimi Hendrix
Did you see Jimi Hendrix in concert? Did you meet Jimi Hendrix or have the opportunity to interview him or have some other unique, first-person encounter with Jimi Hendrix? If so, Experience Hendrix wants to hear from you.
Record Plant, New York Studio Recording Born Under A Bad Sign Lover Man Earth Blues Message To Love Changes Lover Man Burning Desire Back in New York, Hendrix returned to the Record Plant for an extended evening session. Jimi led Buddy Miles and Billy Cox through takes of "Lover Man," "Izabella," "Earth Blues," "Message To Love," "Changes," and "Burning Desire", although no masters were achieved. One recording from this session, an impromptu rendition of Albert King's "Born Under A Bad Sign" was issued posthumously as part of the 1994 compilation Jimi Hendrix :Blues (Experience Hendrix/MCA, 11060).
Born Under A Bad Sign Burning Desire Changes Earth Blues lover man Message To Love Record Plant Recording
Record Plant, New York Studio Recording Ezy Ryder Message To Love Bleeding Heart A long and productive evening of rehearsing and recording for Hendrix, Cox, and Miles. It is not known which session came first, but the Band Of Gypsys spent time on this day at Baggy's Studios, a makeshift rehearsal facility, and the Record Plant. At the Record Plant, Hendrix and the group made significant progress on "Message To Love," "Ezy Ryder", and "Bleeding Heart." The last of eighteen takes provided a working master for "Message To Love", although Hendrix opted to retry the song the following evening and this version as scrapped. However, the group successfully recorded the basic track for "Ezy Ryder" on this evening. Additional work in the form of numerous guitar, bass, and vocal overdubs would be completed for this track at Electric Lady Studios during the summer of 1970, but this inspired session yielded the basic rhythm track Hendrix desired. "Ezy Ryder" would later be issued as part of the 1997 compilation First Rays Of The New Rising Sun (Experience Hendrix/MCA, 11599)). Baggy's Studios, New York Studio Rehearsals At Baggy's Studios, Hendrix, Cox, and Miles devoted their efforts toward refining the body of songs Hendrix wished to perform as part of his upcoming performances at the Fillmore East. Hendrix had elected to record the Fillmore East performances for a live album he would deliver to capitol records to settle a longstanding legal dispute. "We rehearsed at a place called Baggy's in New York," explains Cox. "It was located down by Chinatown. We were there prior to Christmas and then a little after, practicing and rehearsing. We were working up a set with the songs we were going to perform for the [Fillmore East] concert. Then we realized that we had to do four shows and we used quite a few of those numbers in each of the shows." Baggy's Studios was a nondescript Manhattan rehearsal facility opened by former Soft Machine road manager Tom Edmonston. Baggy's was by no means a recording studio designed to compete with the likes of the Record Plant. Baggy's had no control room; its purpose was to provide a space for artists to rehearse without restriction and at full volume for as much time as they required. This was a simple, yet effective rehearsal facility geared to those such as Hendrix who had no other convenient space to prepare for a live event or concert tour. "Baggy's had two floors," remembers Cox. "It was essentially warehouse space. We worked in the large room downstairs. It was a pretty simple set up. There were rugs on the floor and the walls were padded and soundproofed. " While commonplace now, the concept of a dedicated rehearsal room for rock acts [as opposed to vacant halls or theaters] had only begun to take hold in 1969. Cox explains. "The recording studio was exclusively used for creating and coming up with something new and different. This was something else. Previous to that time, whenever Jimi wanted to rehearse something he would call me up and I would come over to his apartment and we would play through some small amps. Rehearsal space did not exist as we know it today." Perhaps most importantly, Baggy's rental rates were a fraction of the cost of similar time at the Record Plant. With Hendrix's finances hamstrung by the construction cost overruns of his own Electric Lady Studios and the continuing PPX litigation, this was an important consideration. Some of Hendrix's recordings of the Band Of Gypsys rehearsals have survived. They were originally made at 7 ½ i.p.s. on a two-track reel to reel tape machine. For Hendrix, these recordings served as a convenient tool to measure the group's progress throughout the rehearsals. Gene McFadden, a member of Hendrix's road crew, organized the group's equipment and installed a sound system from which a feed was patched into the tape recorder. Hendrix loaded a full spool of tape and essentially left the machine to run. Each song was recorded live with no overdubs or other such attempts to finish or even polish them. Twelve examples of these spirited rehearsals, many from the long session on this and the following day, are featured as part of the Dagger Records release Jimi Hendrix: The Baggy's Rehearsal Sessions. Although dates for each recording from Baggy's are not entirely clear, it is known from tape box markings that "Burning Desire" and "Hoochie Coochie Man" were recorded on this day. Prior to the release of Jimi Hendrix: The Baggy's Rehearsal Sessions, a few excerpts from Jimi's rehearsals at Baggy's have been commercially issued. "Burning Desire" and "Hoochie Coochie Man" first appeared overseas in 1973 as part of the long since deleted Loose Ends compilation. In recent years, the Baggy's recording of Jimi's yuletide medley of "Little Drummer Boy", "Silent Night", and "Auld Lang Syne" has been issued as the popular CD single Merry Christmas And A Happy New Year.
Baggy's Studios Bleeding Heart Ezy Ryder Message To Love Record Plant Recording
Record Plant, New York Studio Recording Message To Love Earth Blues For the second consecutive evening, Hendrix, Cox, and Miles spent time at both the Record Plant and Baggy's Studios. It would appear that the group began the evening with an extended rehearsal session at Baggy's Studios. Afterwards, Hendrix began a separate session with Cox and Miles at the Record Plant beginning at 3 a.m. Hendrix returned to "Message To Love", achieving a satisfactory basic rhythm track with just a single take. Sixteen takes of "Earth Blues" followed, with the eleventh designated as 'complete.' Hendrix would add a host of overdubs to this working master, including guitar, lead vocal, backing vocals by the famed Ronettes, and even a new drum track by Mitch Mitchell before his death the following year. First issued as part of the since deleted Rainbow Bridge soundtrack, "Earth Blues" was reissued in 1997 as part of First Rays Of The New Rising Sun (Experience Hendrix/MCA, 11599). "Message To Love" has since been issued as part of the Jimi Hendrix Experience box set issued in September 2000.
Baggy Studios Earth Blues Message To Love Record Plant Recording


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The local snowmobile club has sent its groomer out to create trails in the area.
The Minnesota landscape offers more than 22,000 miles of groomed snowmobile trails, and approximately 21,000 of those miles are maintained by local snowmobile clubs.
Among the trails is a grid of more than 200 miles of approved snowmobile riding area in Redwood County.
The Minnesota Valley Snow Riders, the snowmobile club in the Redwood Falls area was finally able to get its new groomer out recently and create some of those miles of trails which are open for public use.
The local club has been working hard to prepare the trails for the season, as its members have re-moved debris, mowed a wider path, fixed washouts, repaired bridges, erected new signs and trimmed trees. The public is reminded the snowmobile club receives permission from area landowners to cross their land with the groomed trails, which helps to create the scenic trail grid throughout the county.
The local club is very excited to see the snow after a season without any, and from its perspective there is no such thing as too much snow.
The trails are funded through grants offered from the Minnesota Snowmobile Trails Assistance program.
The funds come from registered snowmobiles, and due to the lack of snow registration numbers were down in 2012.
Riders are encouraged to register their snowmobiles as soon as is possible.
To receive the grant funds, a club must prove they have completed the trails and consistently groom them during the riding season. There are about 331 miles of trails in Redwood County, with three snowmobile clubs each having a groomer to maintain the trails.
The communities connected on the trail system are Redwood Falls, Morgan, Evan, Clements, Sanborn, Wanda, Lam-berton, Wabasso, Lucan, Milroy, Vesta, Seaforth, Belview, Echo, Delhi, Franklin, Morton and the Lower Sioux. Riders are encouraged to check out nature at its best along the Minnesota River trail and to check out local gas stations and restaurants for copies of trail maps. Trails are generally groomed Wednesday, Thursday or Friday depending on snow ac-cumulation and weather.
For information about becoming a member of a local club, visit www.mnsnowmobiler.org. The Minnesota Valley Snow Riders meet the first Monday of the Month at 7 p.m. at the VFW in Redwood Falls (upstairs). Memberships are $20, but for first year members that first year is free.
Riders are reminded in Redwood Falls snowmobiling is only allowed as one travels from their home to get gas or to access trails.
Recreational riding in town is not permitted, and those who do drive are reminded to follow the rules of the road and to stay off private property. (Do not drive across someone else's yard). Riding is also not permitted during the hours of midnight and 7 a.m. in town. Anyone born after Dec. 31, 1979 must be certified to ride.
Be safe this season


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Sunday, June 6, 2010
Lamb and Feta Patties with Red Pepper Relish
From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.
Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.
You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite
43 comments :
- Alexandra said...
Oh, lamb!
Love it. Tell me about the pepper relish, is it better than a cucumber yougurt on the lamb? - June 6, 2010 at 1:53 AM
- Mary Bergfeld said...
Empress, I think the pepper relish is better than a yogurt and cucumber relish on this burger. It has bite and sweetness and does not cool the way a yogurt-cucumber sauce does. You could always make both and do a side by side test. Blessings...Mary
- June 6, 2010 at 2:06 AM
- Pondside said...
Whenever I eat at a particular restaurant in Victoria I order a lamb burger. I've never made one at home - but this sounds wonderful. I think I can imagine the taste of the relish.
- June 6, 2010 at 2:17 AM
- Harmony said...
Mary, I have just discovered 'One Perfect Bite' and must congratulate you on a beautiful and informative site. I've been perusing all the recipes and stunning photographs. I've really enjoyed my time here.
As for your latest entry….the lamb burgers look delicious and I'm sure the relish is fantastic. Like you, I would probably opt for the pita over a bun. I live in the Southwest and lamb isn't always easy to come by, but I'm determined to try this recipe. - June 6, 2010 at 3:10 AM
- Salsa Verde said...
Seems perfect and so appetising!!
Lia. - June 6, 2010 at 3:56 AM
- Angie's Recipes said...
Love your pepper relish...never had patties made with lamb and feta...looks seriously tempting.
- June 6, 2010 at 4:16 AM
- Red Nomad OZ said...
Hi again, Mary! Thanx for dropping by the other day - always a pleasure to hear from you, and even more of a pleasure to see the dish of the day!! Have a fab day!
- June 6, 2010 at 5:05 AM
- Diane said...
The pepper relish sounds really good with lamb. Yummy. Diane
- June 6, 2010 at 5:09 AM
- Ana Powell said...
Divine ♥
- June 6, 2010 at 6:41 AM
- Martha said...
Another great recipe! I'll be looking for ground lamb next time I'm in the city!
- June 6, 2010 at 6:42 AM
- Allie and Pattie said...
Mary, I actually almost always have ground lamb in the house- a throwback to my days of working with Greek chefs. Lamb and Feta are a wonderful combo and this will be on my menu this week! Thank you!
xoxo Pattie - June 6, 2010 at 7:10 AM
- The Words Crafter said...
I actually have never had lamb, but I got to tell you, that sounds good! I will have to see of any of my local grocers carry ground lamb...hope your weekend is relaxing!
- June 6, 2010 at 7:13 AM
- Valerie Harrison (bellini) said...
You know us so well Mary, I would have loved this dish. I have a lamb patty recipe waiting in the wings to try.
- June 6, 2010 at 7:13 AM
- Ciao Chow Linda said...
I keep saying I want to make lamb burgers and you're giving me the push to do it. Looks terrific.
- June 6, 2010 at 7:57 AM
- penny aka jeroxie said...
A nice idea. A different take on the usual yoghurt.
- June 6, 2010 at 8:12 AM
- Federica Simoni said...
ottima ricetta!!!bravissima!ciao!
- June 6, 2010 at 8:53 AM
- CaSaundraLeigh said...
I've never tried lamb, this would be my perfect opportunity!!
- June 6, 2010 at 8:55 AM
- Priya Suresh said...
Delicious patties,makes me drool...
- June 6, 2010 at 9:43 AM
- Claudia said...
I do buy ground lamb - and then make Shepherd's Pie. I am too predictable. The pepper relish is intoxicating - am definitely going to try this.I could just eat it as a side dish! Adore relishes. Bookmarked!
- June 6, 2010 at 10:14 AM
- M @ Betty Crapper said...
I see I'm not alone in never having tried lamb. I don't think I've ever seen it at the store. Why don't American's eat more lamb?
- June 6, 2010 at 10:17 AM
- PeggyR said...
Oh yum! We love lamb!
- June 6, 2010 at 10:32 AM
- Cathy said...
I often make burgers with ground lamb and will try this delicious relish the next time they are on the menu. Love all the flavors you've combined here, Mary.
- June 6, 2010 at 11:08 AM
- Cooking with Kait said...
Hi Mary, I really wish I could have joined you for dinner. The lamb patties look amazing with the pepper relish.
- June 6, 2010 at 11:09 AM
- Sushma Mallya said...
Looks delicious..
- June 6, 2010 at 11:20 AM
- Jen_from_NJ said...
I definitely would have loved to join you for this burger! I love that you can make ahead and the flavors sound perfect!
- June 6, 2010 at 11:48 AM
- Big Dude said...
I've been wanting Greek lately and this sounds fantastic.
- June 6, 2010 at 11:55 AM
- Cherine said...
Looks so tasty! Love it!
- June 6, 2010 at 11:56 AM
- Lindy Leigh said...
This looks and sounds wonderful! I've looked through your blog a bit and have seen a lot of recipes I want to try.
I will be back here often :)
Thanks for visiting my site
Lindy - June 6, 2010 at 12:04 PM
- My Little Space said...
Lamb patties sound wonderful! I still have a packet of lamb meat in the fridge just perfect for this. Hope you're having a nice day!
Cheers, Kristy - June 6, 2010 at 12:18 PM
- Terry @ La Bella Vie said...
Hello Oregonian neighbor! Thank you for coming by my blog and the nice compliment. I am so glad you found me, I'll be adding lot's of fun this stuff, I'm sort of new to the world of blog.
By the way these recipes look delightful. I may try the corn ice cream since ice cream is my down-fall")
Terry - June 6, 2010 at 1:26 PM
- Katie@Cozydelicious said...
This looks wonderful! I love that relish. The sweetness of the peppers and apples with the lamb - yum!
- June 6, 2010 at 3:01 PM
- Barbara said...
What a brilliant idea, Mary! We adore lamb and mixing it with feta in a burger sounds delish. Very Greek with the mint.
And your relish. Lovely. I've already copied both recipes.
Hope you had a lovely weekend, Mary! - June 6, 2010 at 4:47 PM
- FOODESSA said...
Now...there's a real perfect bite...or 2 or...alright, I'll have to finish all up. Buon Appetito!
Great red pepper relish recipe.
Will certainly have to try making it this summer.
Thanks for sharing and flavourful wishes, Claudia - June 6, 2010 at 5:06 PM
- Devaki said...
Swoon...lamb & feta and mint & then this wonderful red pepper and apple relish. What's not to love?!
I wish could eat my screen NOW but I'll just have to fix these soon :)
Ciao, Devaki @ weavethousandflavors - June 6, 2010 at 6:13 PM
- Teena said...
Oh, that looks yum! I'll be sure to pass this onto my resident cook, David! ;-)
- June 6, 2010 at 6:14 PM
- Joanne said...
I'm just warning you. One of these days I'm going to show up for dinner. Out of the blue. And expect to be served these lamb patties.
I had my first lamb burger last week and fell in love! Thanks for sharing this recipe. I love that relish. - June 6, 2010 at 6:14 PM
- Chef Aimee said...
I wish I was at that table...I love lamb (being Armenian, I think its part of our genetic makeup as a culture) and this red pepper relish sounds SO good!!!
- June 6, 2010 at 7:19 PM
- Ren- Lady Of The Arts said...
we love lamb. I like the idea of using the pita bread instead of buns-
That relish- with the addition of the apple- sounds amazing. - June 6, 2010 at 9:04 PM
- Ingrid de Villiers said...
Oh it looks delicious Mary! I love lamb but always make a roast of the leg of lamb. I will have to try this burger with the lamb.....thanks you for the recipe!
Ixx - June 6, 2010 at 9:16 PM
- tasteofbeirut said...
Looks delicious! I have never combined feta and lamb and I want to now! Since I like both there is no valid reason not to mix them up in a patty; love that pepper relish with it, it adds the right amount of crunch and tanginess.
- June 6, 2010 at 9:36 PM
- Unknown said...
Mary - absolutely excellent food, photos and writing. I'm a huge fan of your style! I will absolutely be trying this dish out. Scotland is the place for spring lamb! -Kamaren
- June 7, 2010 at 3:51 AM
- Lacie Hoffman said...
I'm Lacie Hoffman, an intern with Superior Farms in Davis, CA, and I noticed your great article on your preparation of lamb burgers! I am super excited to hear all the enthusiasm about lamb. We are kicking off the summer with our summer grilling promotion at www.GrillLamb.com. We're giving away a Mediterranean cruise for two and promoting simple Mediterranean seasonings for lamb. We are hoping to get more lamb lovers this summer by highlighting delicious recipes and cooking tips. If you have any posts coming up, we would love to hear about them! Also, look for us on Facebook.
Thank you for your time!
Lacie Hoffman - June 14, 2010 at 1:21 PM
- whozyerdanny said...
I love lamb and peppers. This is a must try combination.
- October 9, 2010 at 10:46 PM


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The idea for these cookies came from this card I bought a few years ago at Target.
My husband made a template from my sketch for the cutter out of a manila folder.
I loved the pink on the card, but my sister doesn't know if she's having a boy or girl. I went with turquoise ovens...I wanted them to look a little retro and turquoise seemed to fit the bill. I think these would be really cute in yellow, too.
A few days before making the cookies, I made the buns. They are made the exact same way that you would make a royal icing monogram. (Click here for more info.) They store perfectly at room temperature.
{This is the one and only time I've ever asked my husband, "How do you like my buns?" ;) }
To make the cookies:
- Outline the oven shape and "window" in black with a #2 tip. (AmeriColor Super Black)
- Thin white and turquoise icing with water until it reaches the consistency of thick syrup. Cover with a damp dishtowel and let sit several minutes. (AmeriColor Turquoise)
- Run a rubber spatula through the icings to pop any large air bubbles that have formed. Transfer to squeeze bottles.
- Fill in the "window" in white flood icing.
- Add pre-made "bun" on wet icing.
- Fill in the remainder of the oven in turquoise.
- Let sit for at least one hour.
- Using a #2 tip, go back over the black outlines of the oven. Add circles for knobs.
- Fill the knobs with white flood icing.
- Add red hearts on the buns. (AmeriColor Super Red)
- Change the black tip to a #1. Add burners to the oven and detailing to the knobs.
- Let dry overnight.
{For some reason, the ovens look blue here, not turquoise...bad lighting.}
I was a little nervous that people wouldn't know what the cookies were supposed to be, so I found some little heart-shaped tags and added them to the ribbons.
Related posts:


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Last week I came across an article on the New York Times about using quinoa in bibimbap which was an interesting coincidence since I had recently tried the same thing. Bibimbap is a Korean dish that consists of various vegetables and meats served in a bowl over rice with a spicy chili sauce. I have been enjoying exploring new uses for quinoa and it makes a great substitute for rice so I thought that a quinoa bibimbap would be a nice idea. Normally bibimbap has a meat in it but this time I was thinking about a vegetarian version with winter vegetables starting with butternut squash that I tossed in gochugaru, Korean style chili pepper flakes, and roasted until nice and tender. I often like to include spinach in bibimabap but I was thinking that swiss chard would be a nice substitution this time. I then build up the bibimbap with some sauteed shiitake mushrooms, grated cucumber and carrots. I have done a lot of warm quinoa salads recently and I have been enjoying the combination of the beans in those salads so I tried adding some black beans to this bibimbap before finishing it off with a fried egg and some spicy gochujang sauce . Quinoa once again proved how versatile it is working amazingly well as a substitute for rice in this bibimbap where its texture played particularly well with the other ingredients making for one really tasty and healthy meal.
Although it is nice to present bibimbap nice and neat with all of the ingredients showing, it is best to mix it all up before eating it.
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap
A bibimbap made with quinoa instead of rice and topped with gochugaru roasted butternut squash, black beans, steamed swiss chard, sauteed shiitake mushrooms, shredded cucumber and carrots and a fried egg along with a healthy does of hot sauce.
- 1 tablespoon oil
- 1 tablespoon gochugaru
- 2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch swiss chard, sliced
- 1 tablespoon sesame oil
- 4 ounces shiitake, sliced
- 4 eggs
- 1 cup black beans
- 1/2 cup cucumber, shredded
- 1/2 cup carrot, shredded
- toasted sesame seeds to taste
- toasted seaweed powder to taste
- green onions to taste
- gochujang sauce to taste
- Mix the oil and gochugaru, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F/180C oven until tender, about 30-40 minutes.
- Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender then remove from heat and cover with lid.
- Steam the swiss chard.
- Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.
- When the butternut squash is ready, fry the eggs.
- Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Spicy BBQ Chicken Bibimbap
Zucchini and Corn Taco Seasoned Quinoa Salad
Quinoa Tabbouleh Salad
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba


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Detroit (MI) Cass Tech offensive guard David Dawson (left, #55) committed to Michigan today |
ESPN: Unranked
Rivals: 4-star OT, #199 overall
Scout: Unranked
247 Sports: 4-star OT, 90 grade, #28 OT
Dawson is a 6'5", 305 lb. kid whom I see as an offensive guard rather than tackle. He claims a 325 lb. bench press and a 5.4-second forty. He spent his junior season in Texas playing at Cy-Ridge High School, but he transferred back to Detroit after football season ended and will play his senior year for the Technicians.
Dawson shows impressive footwork at times, and he shows a good understanding of protection schemes. You can tell that he has worked extensively on pass blocking, and I also liked that he shows chemistry with his teammates. There are some combo blocks that he works very nicely. He also shows the ability to give a good initial punch.
Unfortunately, this is the first commit of the day that leaves a little bit of a sour taste in my mouth. Despite the offers from big-time schools such as Alabama and Florida State, I think Michigan may have jumped the gun a little early on Dawson. In my opinion, he's not the elite prospect that some of Michigan's other targets are (such as Ethan Pocic, Chris Fox, etc.). Not that Dawson's commitment will necessarily prevent the Wolverines from grabbing those guys, but it does constrict the window a little bit. Dawson stands up high too often, and when he's not pulling or pass blocking, he tends to get lazy with his footwork. His base gets too narrow and he's passive. He seems content with just trying to push a guy around with his upper body. He's not a great athlete, but he moves well enough to be a an FBS player. I'm just not sure that the nastiness is there to finish blocks, drive guys into the ground, or get up to the next level.
Dawson's commitment gives the Wolverines seven commits for the class of 2013. He's also the ninth Cass Tech Technician to commit to Michigan since 2008 (Boubacar Cissoko).


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Bizzy B
For those who don't know, Bizzy B's Brain label was one of the most futuristic in the early days when hardcore was becoming jungle. From 92-94 they released some of the best junglistic'ardcore there was. Classics like Darkness, Weekend, Dubplate Wars, 2 Dope ep, and artists like TDK whose TOG sublabel was a peak of amen choppage). Brain also put out the debut releases of Marc Caro (Technical Itch), Peshay and DJ Zinc (in the Swift and Zinc eps) and Slammin' Vinyl's Mike Slammer and Red Alert's first 2 releases. Bizzy also released many a classic on other labels such as Slowjam & DarkIII on Whitehouse, Stamina and Raw Dogs Relik on Suburban Base and many more. In 2002 he was producing 2-step and Breaks with his Undercover Agents label and still releasing drum'n'bass under "Warped Science" (latest being 'After F' on Charge with DJ Fresh on the same ep). Brian's eps for us are a new update of the Old Skool sound "New Old School" if you will. Using todays production values so it'll kick in a drum'n'bass set today.


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Wood and metal industrial side table
January 21, 2013
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I've been looking for an industrial-type table for the basement forever – it's the "vibe" I'm going for down there.
I had something in my head, I just couldn't find it. I mean, I didn't actively look online or anything, partly because I knew what I wanted wouldn't be cheap.
I even looked up the number for a local welder to see if I could have something built to match what was in my head.
But then I was in TJ Maxx last week and I spied a table that fit all my wants…kind of. It's hard to tell from the pic, but it was in sorry shape:
You can kind of see in the pic that the front right wheel was about an inch off the ground, so the whole table wobbled like crazy.
And the top…well, it was just a mess. It was really thin and warped and had cracks in it:
If it had been thicker and not warped I could have dealt with the cracks, but really, it had had much better days.
Even with all the issues I was kind of shocked to see the $39 price tag on it – I just expected it to be more. It's a good sized table, a nice height, long. The price had been knocked down big time because of all the issues. But I came up with a plan to make it look awesome, so I grabbed it up (and then carried it around the whole store, looking really awkward.)
To start the redo I took the table top off:
And brought it with me to Lowe's to pick out new wood that fit the same dimensions. I ended up with about $15 (I think?) of pine wood and cut it down to fit the same size tabletop. I came up with a simple design I liked:
(Excuse the gross rug in the garage.)
Once I got the design and sizes of the boards figured out, I started nailing. I actually cut down a piece of scrap particle board to use as a base – I made it slightly smaller for a reason that I'll show you in a bit:
I nailed the center pieces on first, and then as much of the edge pieces as I could. Here is a better shot of the particle board from underneath:
I just cut it down with my jigsaw -- the edges aren't pretty, but they don't have to be. If no one will see it, I don't worry about it. ;)
Then I used some thinner, lattice wood to frame out the bottom:
It gave me more support for the edge pieces and my main goal was to thicken up the table top. I put the lattice flush with the top boards to make the whole thing thicker and more substantial.
That's the reason I made the particle board "base" smaller – if I had made it bigger the rough edges would have shown on the sides. I wanted it to look finished and that allowed me to do that.
Hope that makes sense!! Usually I don't do things the "right" way, I just do them the "what's easiest and works way." It's worked out well for me. ;)
I sanded down the sharp corners and edges, then did one coat of my Minwax dark walnut stain that I use everywhere. (I showed you how to apply it here.)
Oh my goodness, it is SO not perfect. The boards don't all match up, there are gaps and you can see the cut edges of the wood on the side:
While I was putting it together, I realized I should have mitered the four thicker outside pieces of the tabletop, but later I found I really liked that look -- I love the rough edge at the end. So it worked out for the best! (And it was way easier than mitering!)
I just screwed it back on to the base after a coat of poly dried:
It is the EXACT look, size and height that I was going for right there:
UGH, I LOVE when a project works out!!
Oh, I forgot to mention I fixed the wonky wheel by taking it out on the deck(with the top off) and hanging the shorter side off a step while I pushed down on it. It was just bent and I bent it back, so now all the wheels are level:
They actually roll too. (Squeal!) I have a thing with wheels – kind of obsessed with them.
I accessorized it with cool lamp (from a consignment store) I've had forever and never found the right place for, one of my amber vases from the antique store and a brass bowl I picked up at Target a couple months ago:
Oh, and one of my favorite parts is that it's open underneath so I can keep our blankets tucked away. That basket is from HomeGoods and I LOVE.
Here's a quick before and after – so many of the issues were hard to see in the photo, but now we have a level, non-rocking, sturdy industrial table that is perfect for this space:
The basketball hoop is totally chic too – please don't be jealous. ;)
Sometimes it's nice to build things from scratch, but don't count out reworking store bought items too! I would have totally tried to get the table for even cheaper, considering all that was wrong with it, but sometimes they don't let you return if you do that. I wasn't sure this redo was going to work out so I didn't want to chance it.
Have you made something store-bought perfect for your needs? I'd love to hear!


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Balloon Delivery DublinAirport
Balloonfactory.ie is an online balloon Shop and delivering helium inflated balloons in DublinAirport for many years. As Ireland's top store for online Balloon delivery, Balloonfactory.ie will ensure that your delivery arrives safe and on time. Thanks to our 30 years of experience, we have gained an excellent reputation for the high quality of our Balloon arrangements and our delivery service and visit our balloon store for Latex, Foil and confetti birthday balloons.
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There are tons of memories from our childhood that we relish almost every day. One of them turns out to be balloons that always used to bring a huge smile on the face. And it does even today whenever we watch balloons. But have you ever thought of gifting it to someone to infuse warmth and cuteness in the celebration? We bet you haven't. Even if you did, then confused to buy balloons from where? In that case, head over to our online portal that consists of impressive balloon collection. All you need is to select the one and send balloons online DublinAirport rightly by shopping with us.
There is a various range of balloons available at our Balloon store. From gorgeous colours and made from the most beautiful material the balloons look absolutely stunning when offered to someone. Order balloon bouquets DublinAirport for various occasions or simply for just because gifts online to make every second memorable. Along with the balloons you can also have Flower to offer. So, what are you waiting for? Go ahead and shop today for your balloon celebration with balloon delivery Ireland.
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DigitalUrban is pleased to release its Panorama Viewer for Google Earth. The viewer has been created to be as easy to use as possible, all that is needed is a panorama - either from your local drive or via the web at sites such as Flickr - and a single change to the file name in Notepad.
We provide a step-by-step tutorial to create your first Google Earth panorama after the concept movie below which illustrates a series of London panoramas viewable in Google Earth.
To create your own panorama in Google Earth take the following steps:
Step 1
Download the Collada file from our server and save it to your hard drive (320k) - note due to issues with our server mime types it will download as PanoViewer.txt, rename the file to PanoViewer.dae. We will have this fixed asap..
Step 2
Locate your panorama and note down its name or web location, it should be a .jpg file.
For this example we are using a High Dynamic Range panorama of the Swiss Re building in London. Our panorama is saved at 3000x1500 pixels, higher resolutions are possible its simply a trade off between file size and resolution.
You can download our panorama from here (675k)
Step 3
Open the Collada file 'PanoViewer.dae' in a a text editor, we use WordPad, and locate the following line:
Change this to reflect your file name of http address, in our case we change it to:
if the file was on the web we would use:
Now save this file and open Google Earth.
Step 4
Flyinto the location of your panorama in Google Earth, in our case just above the Swiss Re building.
Now we simply need to open the file in Google Earth, you can do this in one of two ways, the simplest is to drag 'PanoViewer.dae' into Google Earth where it will automatically load. The second way is to go to 'File Open' and make sure you have 'Files of Type - All files' selected, now locate the .dae and select it to open.
The panorama will open in Google Earth, as pictured above. We now need to move the panorama to the correct location, starting with changing its altitude.
Select the Altitude tab and move the viewer up to your desired amount, we use 28m by default. Now simply drag the panorama to the correct location by clicking and dragging on the centre cross and rotate by clicking on the small green square.
The panorama is now in place and ready to view or save as a .kmz and share. Navigation is best with the SpaceNavigator at the moment as the default mouse view in Google Earth does not allow the user to view around a fixed location, hopefully this will be changed in a later update.
Since posting the tutorial a few hours ago Frank Taylor from the Google Earth Blog has found a great work around for users of Google Earth that don't have a SpaceNavigator. Once you have created the panorama you can add in multiple placemarks which are essentially viewpoints in the scene. To look around the sphere all you need do is click between the placemarks.
You can view the end result of Franks additional viewpoints here (.kmz file).
Let us know if you use the file and if you do a link back to the blog would be appreciated as it all helps spread the ideas...


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In a referendum marked by a large turnout and an emphatic result, the people of Newtown, Conn., have voted to demolish Sandy Hook Elementary and build a new school. Sandy Hook was the scene of a mass shooting last December, when 20 children and six staff members were killed.
Saturday's vote asked citizens to decide whether to take nearly $50 million in state money to fund the demolition of Sandy Hook and the planning and construction of a new school on essentially the same site.
"The vote was 4,504 yes to 558 no. The registrar of voters said Saturday's referendum had the highest voter turnout the town has seen since the 2008 presidential election," reports the News Times.
"I thought it was going to pass by at least 80 percent, but it's more like 90 percent. It's time to bring our children home," Selectman James Gaston Sr. tells the Newtown Bee.
Since the attack, former students of Sandy Hook Elementary have been attending school in nearby Monroe, Conn.
"This was another hurdle overcome," Board of Education Chair Debbie Leidlein tells the Bee. "Now we're ready. We've got great plans moving forward to bring our families home."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Hand Delivered California Sunshine
With a triumphant smile she pulled out a square plastic container the size of a sandwich and carefully pried off the lid, murmuring that she hoped "they didn't get smashed." Nestled inside the container were six exquisite petits fours. Three looked like tiny pastel-colored, gift-wrapped packages, and three were shaped like animals. If I had squealed any louder I probably would have been escorted from the terminal by airport security.
Because I provide my mother with everything from overalls and turtlenecks to work gloves and rubber boots during her farm visits, there is plenty of available space in her luggage for transporting other, more important things. So along with the petits fours she arrived bearing two boxes of See's Candy (custom-packed with my favorite varieties), The Garlic Lovers' Cookbook Volumes I and II (which look absolutely delicious), a couple of baking books, the empty container that had held her homemade lunch, and 26 freshly picked limes from the little tree in her front yard. She never travels without an ice pack and a small insulated zipper pouch and once presented me with a chilled piece of pink and white wedding cake she'd nabbed from a recently attended wedding reception.
Since there is no point in returning home with an empty suitcase, when I dropped my mother off at the airport, her various bags were painstakingly crammed with four blueberry bran muffins, ten cranberry scones, a bag of baby coconut cookies, two dozen molasses ginger spice snaps, four chocolate walnut streusel bars, two apricot almond bars, two blueberry almond bars, half a dozen experimental ginger crunch things I'd made using a recipe clipped from a 1999 issue Gourmet magazine, a hunk of Chocolate Emergency Cake, a homegrown lamb salami sandwich on Farmhouse White (I swear I really will get around to posting this much requested recipe one of these days) with thinly sliced sharp cheddar and lots of mayonnaise, and two cans of pie cherries she found at the supermarket (because they cost so much less than they do back home). She once carried home a container of leftover roast leg of lamb and four loaves of my sourdough bread.
As you can see, foodieism runs in our family--and the secret is out. Knowing I would no doubt have the answer, last summer I received this concerned comment:
"This may sound a bit ridiculous coming from someone who has only just made her first batch of granola, and who only recently discovered breadmaking, but...... what are some of the symptoms of becoming a foodie? I fear I am beginning to develop them. Please, do tell!"
Rather than simply list a few of the characteristics that I personally think classify someone as a foodie, I decided it would be much more fun to put the question to Farmgirl Fare readers--and it was. Here are some of the responses I received. (Click here to read the rest.)
You know you're a foodie if. . .
--You'll only eat chocolate your Dutch friend brings you directly from Holland (unless it is a DIRE emergency, and then you'll resign yourself to a local specialty shop).
--You own five or more kinds of vinegar.
--You own five or more kinds of salt.
--You put the final touch on a dessert by saying "It just needs a little orange blossom water," and you actually have a bottle of orange blossom water in the cupboard.
--All the magazines you subscribe to are about food.
--You're lying awake at night because you can't sleep from the excitement of conjuring up a new recipe.
--Your first word (before "mama" or "dada") was "cookie"--and your spouse's first word was "cheese."
--You work at a bookstore, and when one of your colleagues excitedly tells you that five gorgeous young men have arrived, wearing only aprons and tight boxer shorts, to promote a new cookbook, your response is: "Ooh, did they bring food?"
--You return home from a family Christmas and take your entire bag of presents straight to the kitchen to unpack it.
--Your husband is embarrassed to take you out to eat because of the moaning noises you make while eating something incredible.
--You just won't stop fiddling with old family recipes--and your mother actually thinks your versions are better.
--Before traveling to a new destination, the first thing you do is scour the Internet (and your friends' brains) for information on the local dining scene.
--All your friends who are traveling call you first to ask if you know a good place to eat at their destination.
--Your husband has put you on a condiment moratorium, telling you that you must use up all the fancy-ass stuff you buy when you travel before you bring home any more.
--When you walk into Sur La Table with your teenaged daughter, she calls it "The Mothership."
--Some of your best friends are farmers, ranchers, and chefs.
--Your family knows better than to touch a beautiful plate of food until you've had a chance to photograph it.
--You've caught yourself dreaming of food and chewing it in your sleep.
Let's add to this list. Are you a foodie? How do you know? Was there some defining moment in your life when you realized you had crossed over the line between living on food and living for food--or did you gradually just keep coming down with more and more symptoms until the diagnosis was blatantly obvious?
Do you routinely harvest dinner in the dark? Has it been suggested to you that if you want your salad that fresh perhaps you should be out grazing with the sheep? After a week long visit with your mother, did your significant other turn to you and say, in a slightly uneasy whisper, "All you two talked about was food!"? Those would all be me. So what about you?
Win A New Kitchen Contest!
Now, what foodie couldn't use some extra cash to upgrade the state of his or her culinary preparation space? There's a wonderful new place for foodies to mingle called Group Recipes, and they're giving away $6,000 toward a new kitchen to celebrate their official launch.
All you have to do is join Group Recipes (which is free, takes about 2 minutes, and is something you'll want to do anyway), and you'll automatically be entered in the contest. The winner will receive a $6,000 gift card to their choice of one of the following stores: Lowe's, Home Depot, or Sears. (If you're outside the U.S. or don't have access to any of these stores, you'll receive the monetary equivalent.)
What is Group Recipes?
In their own words, "Group Recipes wants to be the world's neatest food site. The project's goal is to harness the tastebuds of the masses to create a really useful resource for food lovers."
At Group Recipes you can create your own food page, meet other foodies, have Roger the Recipe Robot learn about your tastes and predict recipes you will like or dislike, share & discover great places to eat in your home town, join and/or create groups of like-minded foodies (Food Styling & Photography, Chocolate Dreams, Comfort Foods, and Organic Sustainable Farming are some of the groups I belong to), and of course discover oodles of new recipes.
Don't want to commit to keeping a food blog? Share your recipes on Group Recipes instead!
Sounds pretty tasty, doesn't it? The contest ends at midnight on Tuesday March 6th, so don't delay--click here to join Group Recipes and enter the $6,000 New Kitchen Giveway today!


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"The full Ginsburg" refers to a PR hack or spokesperson making appearances on all five major Sunday morning talk shows in one day to push a pre-crafted talking-points message. It takes its name from William H Ginsburg, attorney for Monica Lewinsky, who was the first person to do so during the Clinton/Lewinsky sex scandal.
by jbspry September 9, 2013


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1. Please discharge the Brand new Acer Aspire 5251 Battery to 3% then fully charge with over 8-12 hours for the first time use, and the first 3 charge/discharge cycles are very importantly for getting max performance.
2.The simplest method to give your Aspire 5251 laptop battery an an earlier death is to damage it. And the two most common causes of damage are from overheating and using an AC adapter with the wrong voltage. For that, ensure to to check the voltage of your adapter.
3.Use the operating system's power-management features (in Windows XP, under Power Options in the Control Panel; or in Vista, under Mobile PC in the Control Panel) to set aggressive targets for when the display will go dark (say, after a few minutes of inactivity) and when the machine will slip into sleep mode (no longer than ten minutes of inactivity). Of course, if you you are able to spare the extra time it takes for the machine to resume, set the Acer Aspire 5251 laptop to hibernate, not just sleep, once you close the lid.
4.Decline the brightness of the LCD panel (via the Function-key combo, or in the Control Panel's Display Settings dialog) to the lowest level you can tolerate. The backlight sucks power like the Rockefeller Center Christmas tree.
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6.Don't multitask – Do one thing at at the same time when you're on battery. Rather than working on a spreadsheet, letting your email client run in the background and listening to your latest set of MP3′s, set your mind to a single thing only. If you don't you'll only drain out your batteries for Acer Aspire 5251 before anything gets completed!
7.Remember to read your Acer Aspire 5251 Battery ranges and not let it go beyond what is recommended. When your laptop is hot then power it down and allow it to cool. You can also use cooling devices, like laptop cooling trays and pads that will make sure your laptop is cool and not sucking extra battery juice.
8.Playing a video on a laptop's DVD drive eats the power of Acer Aspire 5251 Battery . Video playback from a hard drive, however, is less taxing. So for your next long flight, consider downloading a few movies or TV shows to your hard drive.


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A meeting point for masters and followers from the Guild of Priests.
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Martha Tilston
Lucy & the Wolves
Squiggly Records
Martha Tilston is likely to receive many comparisons to Joni Mitchell. Her distinctive voice bears a remarkable similarity to Mitchell's, particularly in the sublime Rockpools where the pitch range and husky quality are reminiscent of Mitchell's Blue album. Tilston is also a master of evocative lyrics; a particular favourite on Lucy & the Wolves is the beautiful Lucy of the album's title. A heartbreaking tale of unrequited love, in this song Tilston offers such tender melancholies as: "I want to be one of the living again though the darkness kinda grows / From afar you shone like a star / Something glows through you and illuminates the dark."
The songs do have a habit of sounding too similar towards the end of the collection and the change of tempo in Wave Machine is appreciated. In this song Tilston's voice acquires an edge of rawness and the Spanish influenced guitar adds more passion to what is in danger of becoming too mellow a selection. A relaxing folk album, best enjoyed in bed. www.marthatilston.co.uk.
Bryony Byrne


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- Product Code:AG1676
- Availability:In Stock
- Easle attached, easy to assemble, use immediately
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text: To truly impress clients, turn to custom promotional wooden key tags. Customized wood keychains appeal to a sophisticated demographic. Your customers and employees will love the stylish elegance of personalized wooden key tags, especially given the way that your logo imprinted wood keychain will spruce up their keys. Despite the threat of the elements, custom logo wood key tags are an excellent choice for a promotional product that will last for years to come. High quality craftsmanship and unique branding combine to create promotional wooden key tags. IASpromotes.com is proud to offer a wide selection of promotional products including these custom wooden key tags. Browse our selection below to find the one that is best for your target audience. These logo wooden keychains make fantastic giveaways for trade shows, fundraisers, corporate events and more. Hand them out to both clients and staff today!


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I'm back with another review and Friday Giveaway. If there's one thing I always need to have when doing makeup...I'd say a mirror! Sounds silly right? But a good mirror can really help you get precise makeup application. Today i'm reviewing a gorgeous one from www.BrushLove.com and giving one away to a lucky winner!
- Huge mirror is great for applying makeup
- Cool rubber-like surface on the outside of the compact
- Affordable
- Nice look
- A little too big to carry in your purse
- Rubbery surface can show dirt easily, just like NARS packaging
- The hinge on the mirror seemed a little loose
Guess what? I have an extra mirror to give away! Here's how to win:
- Subscribe to this blog
- Open Internationally
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As with all Medium Format cameras, given their studio-oriented design, particular attention should be paid to Color Depth and Dynamic Range results. With 26bits and 13Ev, respectively, the Phase One P65+'s results are remarkable when compared to those of previously-analyzed medium-format models.
Phase One introduces a new feature—the "Sensor Plus" mode. This particular mode increases the sensor sensitivity and provides an ISO range from ISO 200 to ISO 3200. Besides its Low-Light ISO score (1158) is better than is usual for medium format cameras (the Phase One P45+'s score was only 622).
Despite a huge number of pixels (60.5 MPix) and a pixel size very close that of the Nikon D3x sensor (6µm), the Phase One P65+'s results after normalization ("print" mode) stay surprisingly close to those for the Nikon D3x (with 24 Mpix).
Key sensor characteristics
The Phase One P65+ features the new generation of very high resolution sensors (60.4 Mpix) and a 16-bit A/D converter. This sensor was the first full 645-format sensor on the marketplace, with an ISO latitude that ranges from ISO 50 to ISO 800; the "Sensor Plus" feature extends the sensitivity to ISO 3200 (with a loss of resolution of 15 Mpix).
A specific IR absorption filter is used to allow very wide angle lens shots without colored vignetting effects. Please note that such optical benefits of this kind of filter are balanced with a loss of sensor sensitivity.
Key performance factors
Per above, the Phase One P65's results are exceptional (1st on the overall DxOMark sensor ranking, 1st for Color Depth, 5th for Dynamic Range). Thanks to its new Sensor Plus mode, the Low-Light ISO score is quite good (1158) in comparison with the previous generation's (the P45 + achieved a Low-Light ISO score of 622).
This Sensor Plus mode utilizes, in fact, a binning method: The analog signals of 4 photosites are combined to obtain single pixel after digital conversion. This well-known technology allows for higher sensitivity, but with a loss of resolution (1/4). Only very high resolution sensors can provide this option. For example, if Nikon featured the same option on the Nikon D3x, the image resolution would be close to 6 Mpix, but its maximal ISO setting would be 25600.
Please note that the A/D conversion noise in Sensor Plus mode is lower than A/D conversion noise in standard high resolution mode.
The data for each camera published on dxomark.com is based on the sensor mode which achieves the best results on the DxOMark scale (while preserving the highest resolution available). Here, then, are the P65+'s results for both its standard high resolution mode and its Sensor Plus mode:
- ISO 50 to ISO 800, high resolution mode (60.5 Mpix)
- ISO 1600 and ISO 3200 Sensor Plus mode (15 Mpix)
Please note that print results are normalized by the proper number of pixels for each ISO setting (60.5 Mpix up to ISO 800, 15 Mpix for higher ISO).
The Phase One P65's ISO latitude in RAW shows a design change when compared to the previous Phase One model:, the latest P45+ provides only two real ISOs, ISO 50 and ISO 100; by contrast, the P65+ provides real ISO from 100 to 800 (in high resolution mode) and from 400 to 3200 (in Sensor Plus mode). ISO 50 (high resolution mode and ISO 200 (Sensor Plus mode) are obtained only by applying a digital gain during RAW conversion.
Disclaimer: This dxomark review evaluates only the selected camera's RAW sensor performance metrics (i.e., Color Depth, Dynamic Range, and Low-Light ISO), and should not be construed as a review of the camera's overall performance, as it does not address such other important criteria as image signal processing, mechanical robustness, ease of use, flexibility, optics, value for money, etc. While RAW sensor performance is critically important, it is not the only factor that should be taken into consideration when choosing a digital camera.


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One can make so many yummy things and be very creative with peanut butter. From desserts, pastries, sauces to savory dishes you have the choice. There are no limits when it comes to baking or cooking with it. Just have a look on the net and you'll see that there is an incredible quantity of peanut butter-based recipes on offer. It is impossible not to find one that suits you.
As a child I did my first experiments with peanut butter in England while on holidays at my grandparents. They always had a jar of that gloppy stuff in their pantry. We ate it generally in the morning with "plastic bread" toasts. My grandmother who loves overripe bananas (eeewww, nasty and so sickly!) made sandwiches with peanut butter and slices of that disgustingly blackened fruit. Apart from salted butter it was the only spread I liked to use as ultra-bitter store bought marmalade (no matter it's quality) was never my thing - the homemade version is much better and more refined as well as flavorful.
At home peanut butter was something we bought very seldom and once again it was solely used to accompany bread or crackers. We never ate baked goods made with it, what a pity! Anyway, in opposition to the vast majority of American kids who are fed on PB & Jam sandwiches and adore this snack I have to say that this combination was never my favorite. As a matter of fact I find it really icky. It repulses me quite violently and gives me the shivers, brrrr! On the contrary, I personally find that the association between peanut butter and honey (especially white honey) or peanut butter and Nutella is heavenly and so harmonious as if they were meant to mingle together (that implies only me, of course)!
Peanut butter far from being a contemporary staple. Although we might think that Americans are at the origin of it considering the fact that they consume tons of this goody and since it is impossible to imagine this nation without it, they are just the ones who started commercialising this precious ingredient before anybody else.
Already in 950 B.C. the ancient Incas used peanuts (which originate from South America) to make a paste-like mixture. Early explorers brought plants to Africa, peanuts to Spain (trade) and finally imported them into the American Colonies where they were exchanged against other merchandise. As you can see the USA was not the first country to benefit from that fabulous legume (yes, it's not a nut!). The first commercial peanut crop was grown in North carolina around 1818 and in the early 1840's in Virginia.
It is only in 1890 that an unknown doctor "invented" peanut butter for health benefits and in 1903 that Dr. Ambrose Staub of Saint-Louis (Missouri) patented a peanut butter making machine. By 1914, many companies were producing that speciality, but it became a far more refined produce when in 1928, Joseph L. Rosenfield (the father of Skippy PB) created a churning process that made peanut butter even smoother.
The only time I am thankful for the "discovery" (very debatable though) of the Americas is in a foodie-oriented way. Had the "white bearded men" not set their foot on North or South American soil we might never have been able to develop so many wonderful desserts or dishes made with chocolate (xocolātl), peanuts (cacahuatl) in our treats, potatoes, beans, tomatoes, pumpkins, corn, passionfruits, avocados, pecans, cashews, mango, etc. I can't imagine a life without all these glorious and healthy fruits and vegetables.
Coming back to our much venerated peanut butter I have to admit that I am so obssessed by it and addicted to it's smoothiness as well as gorgeously nutty flavor that I had to eradicate it from my cupboards in order to come clean with my dependence. I ate far too much peanut butter and even gobbled it out of the pot. Now, although my passion for it has not died I can have an open jar next to me and not even reach for it or be tempted by it's contents...
So when I bought my first pot of this delightful substance after a few months of abstinence I knew that I was going to celebrate this event by baking something decadent with it. After flipping through my newly received "The King Arthur Flour's Cookie Companion" cookbook I found what I was looking for: "Peanut Butter Smoothies". As the original recipe was not immoral enough for me I decided to top each slice with additional coffee frosting.
Needless to point out that those infamous blondie-like cookie bars were incredibly soft, visciously gooey and dangerously calorific (the sweetness alone could kill a horse or make an elephant sleep/weak). My "Peanut Butter Chocolate Chips Cookie Bars With Coffee Frosting" are down-right delectable and guaranteed to send you to the heaven's above with a sugar coma and an overdose of pleasure!
~ Peanut Butter Chocolate Chips Cookie Bars With Coffee Frosting ~
Recipe adapted from "The King Arthur Flour's Cookie Companion" cookbook.
Makes 12 slices.
Ingredients For The "Bars":
6 Tbs (90g) Unsalted butter, at room temperature
1/2 Cup (143g) Natural smooth peanut butter
1 Cup (210g) Crystallized sugar
1/4 Cup (60g) Light brown sugar, packed
2 Big eggs
1 Tsp Natural vanilla extract
1 Cup (128g) Unbleached white flour
1/3 Tsp Sea salt
1 Tsp Baking powder
1 Cup (180g) Chocolate chips (bittersweet)
Ingredients For The "Coffee Frosting":
1 Tbs Instant coffee powder
1 Tbs Hot water
3/4 Cup (90g) Powder sugar, sieved
2-4 Tbs Double cream (35% fat)
Method For The "Bars":
1. Preheat the oven to 180° C (350° F).
2. Butter a 20 x 20cm (8 x 8 inches) brownie pan.
3. Mix together the flour, salt and baking powder. Set aside.
4. In a medium bowl, cream the butter and peanut butter together until smooth and homogenous.
5. Whisk in the sugars until the mixture is light and smooth.
6. Add the eggs, one at a time, whisk well and scrape down the bowl after each addition.
7. Stir in the vanilla.
8. Add the the flour mixture and stir well until combined.
9. Incorporate the chocolate chips.
10. Spread the batter into the prepared pan.
11. Bake for about 30-32 minutes until the edges pull away slightly from the pan.
12. Cool completely before cutting and frosting.
Method For The "Coffee Frosting":
13. Meanwhile, in a small bowl dissolve the coffee in the hot water.
14. Add the powder sugar and enough cream (in order to get a spreadable mixture). Mix well.
You can replace the bitterwseet chocolate chips by dark, semi-sweet chocolate chips or peanut butter chips.
You can ommit the frosting if you find that those bars are rich enough without it.
Serving suggestions:
Serve for afternoon tea or as an in-between sweet treat with some whipped cream or a scoop of vanilla ice cream and a cup of tea or coffee.
~ Barres Au Beurre De Cacahuète, Chocolat Et Glaçage Au Café ~
Recette adaptée du livre "The King Arthur Flour's Cookie Companion".
Pour 12 tranches.
Ingrédients Pour Les "Barres":
90g de Beurre non-salé, à température ambiante
143g de Beurre de cacahuète (sans morceaux)
210g de Sucre cristallisé
60g de Sucre brun clair
2 Gros Oeufs
1 CC d'Extrait de vanille pure
128g de Farine blanche
1/3 CC de Sel de mer fin
1 CC de Poudre à lever
180g de Pépites de chocolat (à 60% de cacao)
Ingrédients Pour le "Glaçage Au Café":
1 CS de Café instantané
1 CS d'Eau chaude
90g de Sucre en poudre, tamisé
2-4 CS de Crème double (35% de mat. grasses)
Méthode Pour Les "Barres":
1. Préchauffer le four à 180° C.
2. Beurrer un moule à brownie de 20 x 20cm.
3. Mélanger ensemble la farine, le sel et la poudre à lever. Mettre de côté.
4. Dans un bol moyen, battre le beurre et le beurre de cacahuète en pommade (le mélange doit être homogène).
5. Ajouter les sucres et battre jusqu'à ce que le mélange soit léger.
6. Ajouter les oeufs, un à un et bien mélanger (nettoyer les bords à l'aide d'une langue de chat après chaque ajout).
7. Incorporer la vanille.
8. Puis incorporer le mélange farine/sel/poudre afin d'obtenir une pâte homogène.
9. Ajouter les pépites de chocolat et bien mélanger.
10. Etaler la pâte dans le moule.
11. Cuire pendant 30-32 minutes, jusqu'à ce que les bords se détachent légèrement du moule.
12. Laisser refroidir complètement avant d'étaler le glaçage.
Méthode Pour le "Glaçage Au Café":
13. Pendant ce temps, dans un petit bol, dissoudre le café instantané dans l'eau chaude.
14. Ajouter le sucre, assez de crème (afin d'obtenir un glaçage étalable) et mélanger.
Vous pouvez remplacer les pépites de chocolat à 60% par des pépites au chocolat au lait ou des pépites de beurre de cacahuète.
Si vous pensez que ces barres sont assez assez riches comme ça, alors il vous est possible d'omettre le glaçage.
Idées de présentation:
Servir pour votre quatre heures ou comme snack et accompagner avec de la crème fouettée, une boule de glace vanille ainsi qu'avec du thé ou du café.


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It's hot today. Really, really, hot; over a 100 degrees Fahrenheit hot, and so I'm sweating.
Sweating is what we people do to cool off, which is good. But sweating is also what makes me ... what's the word? Odoriferous. (Latinate for stinky, which is not so good.)
Here's my question: If I swipe a little sweat trickling down my leg and hold it to my nose, it smells fine. But if I take a swipe from my arm pit (or several other places I choose not to mention) it's very un-fine. Why the difference?
Why does sweat sometimes smell and sometimes not?
The answer comes from my Radiolab pal Josh Kurz (here working for Distillations, a chemistry podcast sponsored by Chemical Heritage magazine). In this very sweaty video, featuring a warmly clad Louis Pasteur, Josh discovers that sweat, when it's just plain sweat, doesn't smell. But sometimes sweat bonds with a particular group of proteins, and it's those proteins that smell, not the sweat.You'll see. Just hold your nose.
If you haven't sweated enough, last year cartoonist Lev Yilmaz and I teamed up on a cartoon video that asked, How Much Heat Can A Person Stand? We describe an experiment conducted by several British gentlemen 200 years ago and their very surprising discovery which, once again, was all about sweat. (And also involved a dog, an egg and a steak.) Josh Kurz's videos are part of a Distillation series called Blood, Sweat and Tears. He's doing a video about each.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Antiseptic Liquid Market and Ecosystem, Current Trends, Technology Enhancements (DuPont, S. C. Johnson & Son, Johnson & Johnson, Green Stone Swiss, More)
Antiseptic Liquid market research report provides the details about Industry Chain structure, Market Competition, Market Size and Share, SWOT Analysis, Technology, Cost, Raw Materials, Consumer Preference, Development and Trends, Regional Forecast, Company and Profile and Product and Service.
This report includes the estimation of market size for value (million USD) and volume (K Units). Both top-down and bottom-up approaches have been used to estimate and validate the market size of Global Antiseptic Liquid market, to estimate the size of various other dependent submarkets in the overall market. Key players in the market have been identified through secondary research, and their market shares have been determined through primary and secondary research. All percentage shares, splits, and breakdowns have been determined using secondary sources and verified primary sources.
Effect of COVID-19: Antiseptic Liquid Market report investigate the effect of Coronavirus (COVID-19) on the Antiseptic Liquid industry. Since December 2019, the COVID-19 infection spread to practically 180+ nations around the world with the World Health Organization pronouncing it a general wellbeing crisis. The worldwide effects of the Covid infection 2019 (COVID-19) are now beginning to be felt, and will essentially influence the Antiseptic Liquid market in 2020
Request Sample PDF https://www.insidemarketreports.com/sample-request/13/832658/Antiseptic-Liquid
Our industry professionals are working relentlessly to understand, assemble and timely deliver assessment on impact of COVID-19 disaster on many corporations and their clients to help them in taking excellent business decisions. We acknowledge everyone who is doing their part in this financial and healthcare crisis.
The Global Antiseptic Liquid Market focuses on global major leading industry players providing information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information along with the raw materials, equipment and demands. Also the distribution channel of this market is analyzed.
Through the tables and figure required reliable and valuable statistics has also shown for proper guidance and direction for investors and individuals.
The Report is segmented by types Industrial Grade , Cosmetic Grade , and by the applications Home Cleaning , Personal Care , Metal Processing , Other .
The study objectives are:
- To analyze and research the global Antiseptic Liquid market status and future forecast, involving, production, revenue, consumption, historical and forecast.
- To present the key Instant Antiseptic Liquid manufacturers, production, revenue, market share, and recent development.
- To split the breakdown data by regions, product type, manufacturers and distribution channel.
- To analyze the global and key regions market potential and advantage, opportunity and challenge, restraints and risks.
- To identify significant trends, drivers, influence factors in global and regions.
- To analyze competitive landscape such as expansions, agreements, new product launches, and acquisitions in the market.
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Hard Plastic Coating Market Present Scenario and Growth Analysis till 2025


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Link: http://blog.opengroup.org/2010/11/30/it-communication/
By Allen Brown
In his classic book Men are from Mars, Women are from Venus, John Gray sets out to give us a guide to understanding the opposite sex. This is something that has been perplexing our species since we first arrived on this the third rock from the sun, yet there is a much more important distinction that we need to understand as IT becomes more and more a part of the enterprise.
We hear talk of IT specialists and enterprise and IT architects needing to speak the language of business, but there is much more to it than that. At various times I hear statements like, "What CEOs need to understand is…" or, "Our business leaders do not understand their business processes." Just as Henry Higgins in My Fair Lady asked that wonderfully expressive yet completely un-PC question, "Why can't a woman be more like a man?" so are people who are equally exasperated asking, "Why can't a business leader be more like an IT expert?"
Fortunately we are all different. Business leaders, with some exceptions, do not have their brains wired in a perfectly logical manner nor do they inhabit a planet where everything is clear and every action is obvious. Instead they live in a world where decisions have to be made based on incomplete information, where risk and reward is the way of life and where things often get done in spite of the organization's formal structure rather than because of it.
John Gray points out that, "You cannot, nor should you ever try to, change your partner. That is his or her job. Your job is to change the ways you communicate, react and respond to your partner."
The same is true for us. You cannot, nor should you ever try to change your business leaders. That is their job. Your job is to change the ways you communicate, react and respond to your business leaders.
Allen Brown is the President and CEO of The Open Group. For more than ten years, he has been responsible for driving the organization's strategic plan and day-to-day operations; he was also instrumental in the creation of The Association of Open Group Enterprise Architects (AOGEA). Allen is based in the U.K.


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Where 2011-12 Happens: Reason #1 We Love College Basketball
Posted by rtmsf on November 7th, 2011Another preseason preview gives us reason to roll out the 2011-12 edition of Thirty Reasons We Love College Basketball, our annual compendium of YouTube clips from the previous season 100% guaranteed to make you wish games were starting tonight. We've captured the most compelling moments from the 2010-11 season, many of which will bring back the goosebumps and some of which will leave you shaking your head in frustration. For the complete list of this year's reasons, click here. Enjoy!
#1 – Where Welcome Back, Luther Happens
We also encourage you to re-visit the entire archive of this feature from the 2008-09, 2009-10, and 2010-11 seasons.


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Double All Metal Candy / Gumball Machine w/ Stand
Choose from several body colors with chrome trim.
Metal base pre-drilled with holes for easy mounting.
Top quality, drop-thru all metal 25 cent US/Canadian coin mechanism.
Can also be set to "Free Spin" to work without any coin.
Dispenses 1" gumballs, 1" round capsules, 27mm bouncy balls, bulk candy, or nuts.
High security, heavy duty barrel lock.
cash box with seperate lock & key for quick servicing (chrome trim only) OPTION
1" Black pipe stand included (chrome available as option below). 1 Year Manufacturer Warranty.
Purchase Specifications:
Height: 45" with stand
Width: 16 1/2"
Depth: 14 1/2"
Pipe: 1"
Base: 14 1/2" diameter
Candy Capacity: 10 lbs. of Skittles or 9 lbs. of Peanut M & Ms per each machine.
Gumball Capacity: 345 1" gumballs or 27mm bouncy balls per each machine.
Change capacity: up to $150 worth of quarters for each machine.
Weight: 46 lbs
Ships within 24 - 48 hours


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Four For Friday - With Some Kindness
#1 & #2 This Academy Award nominee/winner was filming a movie in a town where she heard about a little girl being hit by a car and the driver running away. The little girl suffered significant brain damage and her parents started a site to keep people updated on what happened. This is what our actress wrote on the site.
Dear Sarah and David and Laura---
I have so enjoyed starting my days reading your updates, written so beautifully and with such love. I am thrilled to hear you have come thru your final surgery with flying colors....but that was to be expected with an extraordinary girl like you! Today I begin my last week of shooting ___________. Saying goodbye won't be easy but it's been an incredibly journey, one marked most profoundly by a young girl I have never met....YOU> Thank you for inspiring me and so many......I guess I don't have to tell you to GO GIRL....because no one needs to tell Sarah, she's already begun. What a story, what a family, what a remarkable young woman.
Be WELL. Be Happy. Be creative and never, never...be 'Normal'!
With Love,_________________
#1 - Actress
#2 - Movie she was filming
#3- This American Idol Top 5 runnerup and all around great guy was at a singing competition recently to act as judge and encouragement for the contestants. One of the contestants was a huge fan of his and was shocked and excited when he came out onto the stage and started shaking hands. Tears in her eyes and everything. After his encouragement which included plugging his show at a local club that night, he left the stage with the contestants. Backstage, he gave her a hug and talked with her a bit before she had to go back out and sing. When she was being interviewed, she kept saying how nervous she was with him watching her backstage and she hopes she does well for him. Unfortunately there was better talent and she lost. Now normally, after the "celebrity encouragement," they leave before the competition even begins, but he stayed. And, upon hearing she lost and would be free that night, he invited her and her family to his show with free tickets and backstage VIP passes. The girl was so surprised she began to cry.
#4 - This male, married, A list, mostly movie actor, but famous for television was at a party recently when he was confronted by a female model. It turns out the actor had sex with the model a few times and blown her off and changed his phone number and there the model was confronting him about he just screwed her and left. Lucky for the actor, his wife was not there, but 50 other people were there and heard every word.