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Great Bend Recreation Commission summer programs are set to begin the first of June and run through July. Summer activities will be offered at the Recreation Center, Activity Center, Lincoln, Jefferson, Eisenhower, Park schools, Veterans Park and other locations throughout Great Bend.
The City of Great Bend had to delay the opening of the Wetlands water park for a least one day due to pump failures. The city parks staff made a special trip to Kansas City Thursday to pick up replacement pumps and have been working continuously to get them up and running, Public Lands Director Terry Hoff said.
Kansas Highway Patrol
LA CROSSE - Several tornadoes raked sections of area counties Friday night, damaging homes and businesses, ripping down power lines and injuring at least one person.
A Macksville woman was hospitalized and a Larned man suffered possible injuries Friday after two vehicles collided in Pawnee County, 8 miles north of Macksville.
Frank Carl Buettner, 88, of Great Bend, passed away May 25 in Lindsborg. He was born April 10, 1924, in Hutchinson, the son of Harry and Mary (Walstrom) Buettner. He married Lynn Cunday in 1947 in Hutchinson. She passed away in 2003.
Graveside Committal Services for Doris May Amerine will be held at 10:30 a.m. on Wednesday, May 30, at the Great Bend City Cemetery with Rev. Dick Ogle officiating. Memorials may be directed to the Barton County Relay For Life. Charter Funerals in Great Bend is in charge of arrangements.
Food spoils faster in the summer. Why? Bacteria grow fastest in the heat and humidity. Also, more people cook outside at picnics, barbecues and on camping trips, where refrigeration and washing facilities can be hard to find. Fortunately, you can take steps to make sure your food is safe to eat even during the heat of summer.
RALEIGH, N.C. - Children of disabled military service men and women still have time to sign up for Camp Corral, a free weeklong, nationwide outdoor summer camp. The camp, sponsored by the Golden Corral restaurant chain, is for children 8 to 15 and promises a traditional camp experience with recreational water and target sports, horseback riding, crafts and campfire stories.
LARNED - Roger Allen "Butcher" Meeker, 62, died May 12 at his home in Jay, Okla. He was born Nov. 12, 1949, at Larned, the son of Frank and Lucille Steadman Meeker. He was a welder, working for Superior Boiler Works.
GENESEO - Jerry Paden, 57, died May 24 at the KU Medical Center in Kansas City. Born March 8, 1955, in Austria, he was the son of Jack and Roberta (Croll) Paden. On Aug. 31, 1996, he married Treva (Burress) Schepmann in Ellsworth. He was the founder of Paden's Place in Ellsworth and a track inspector for Union Pacific Railroad before his retirement.
PLAINVILLE - Jennifer Brull's father needed urgent medical attention.
HOISINGTON - Lights! Camera! Auction! The Clara Barton Hospital Foundation will holds its annual benefit on June 15.
Hoisington sets time for the Summer Reading Program
Page 1459 of 2312
Brett and Kaley Williams of Parkville, Mo. announce the birth of their son Charles Joseph Williams on March 10, at St. Luke's Hospital in Kansas City. He weighed 8 lbs. 7 oz. and was 20 3/4 in. long.
Dale Burroughs of Ellinwood will celebrate his 80th birthday with an Open House from 2 to 4 p.m. on June 27, at the upstairs room of The Lone Wolf Restaurant, 108 East 1st Street, in Ellinwood. The event will be hosted by his children and their spouses David and Pam Burroughs of Wichita and Dana and Jerry Pfanenstiel of Scott City. He has five grandchildren and nine great-grandchildren.
Alfred "Al" Steinert will celebrate his 90th birthday on June 20, with a card shower.
Morris and Joyce Stukey will celebrate their 45th anniversary on June 20 with a card shower.
It seems like only yesterday when I raced my buddies down the red-carpeted ramp of the Pix Theater in Hoxie trying to nail down those good seats. You know the ones I'm talking about – those in the front row where tennis shoes could be heard latching into congealed soda from the earlier matinee.
Advancements in technology have arguably caused life to move at a much faster pace than it did even a decade ago. The speed at which change takes place today is phenomenal. While these advancements have brought about marvelous positive changes and benefits, they can inadvertently have equally dramatic and damaging negative effects.
Rayna Karst, an Emporia State University English major from Rush Center has been named to the dean's list for the College of Liberal Arts and Sciences. Nearly 500 students were named to dean's lists for the spring 2015 semester.
Hutchinson Community College has announced the honor rolls for the Spring 2015 semester, including grades through the end of the interterm session. 1,330 students have been honored with selection to the two honor roll listings, with 721 achieving the President's Honor Roll with a 4.0 grade point average for the semester.
Taylor Ann Latham of Great Bend has accepted membership in the National Society of Collegiate Scholars for her commitment to the ideals of scholarship, leadership, and service. NSCS is a member of the Association of College Honor Societies. Membership is by invitation only, based on grade point average and class standing. Taylor recently completed her freshman year on the Dean's Honor Roll with a 4.0 GPA at Kansas State University. She was elected as Vice President of College Republicans for her sophomore year and attended C-PAC in Washington, D.C. this spring. She is also organizing her second ...
WASHINGTON ─ Many individual states now rival the world's major energy producing countries, according to a ranking published today by API.
KANSAS CITY- Rookie left-hander Eduardo Rodriguez bounced back from a horrific start against Toronto and gave up just one run over 6 1/3 innings to lead Boston to a 7-3 win over the Royals on Friday night at sold-out (38,190) Kauffman Stadium.
The Great Bend Chiefs split a Friday night doubleheader with Hutchinson at the Great Bend Sports Complex. Great Bend fell in the opening game of the series by a score of 9-8. The Chiefs regrouped and delivered a 13-3 routing of the visitors in game two for the 1-1 split. Friday's second game was called in the fourth by virtue of the mercy rule. At 9-8 on the season Great Bend will face Buhler to start a five-game road swing on Tuesday, June 23. The doubleheader will begin at 4 p.m. The Chiefs return to the Great Bend ...
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Discover a selection of top forums magical alternative p2 on the internet. Come to share your passion on forums magical alternative p2 and meet other fans of magical alternative p2. Then, why don't you create your own forum of magical alternative p2 ?
Out of Mind ~ As ONE we are UNITED
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Alternative Hearts of Iron Mod Community


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Before And After Pics From Pixtr, The Photo App That Erases Your Flaws
Published 8:52 am, Saturday, May 4, 2013
More from Business Insider
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Business Insider is hiring a commerce reporter
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Pixtr is a new iPhone app that makes people look more beautiful in photos.
It uses facial recognition software to scan the photo and make minor adjustments like slimming a nose or a jawline, trimming eyebrows, correcting camera distortion. It takes into account things like sex, hair color, age.
It's very easy to use. Just open the picture on your iPhone and open the app and it does the rest. The changes are very subtle, like airbrushing.
For now, the app is only available for the iPhone. An Android app is coming soon, though.
Look at the 'before' picture on the left and the 'after' on the right. Notice the coloring, nose, jawline.
Pixtr can tell if the photo is of a man or a woman and adjusts accordingly. Notice the eyebrows, cheekbones, jawline.
It doesn't really work on dogs. But the woman's face looks more slender.
See the rest of the story at Business Insider
Please follow Business Insider on Twitter and Facebook.


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The Supreme Court might be the highest court in the United States, but today's ruling on the Affordable Care Act didn't please everyone. Here are some of those who took it out on Supreme Court Justices from both sides of the (metaphorical) aisle.
15 Horribly Spaced Words
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The proximity of Galileo Galilei International Airport makes flying into Pisa especially convenient. If you'd rather not drive, public transport is easy via nearby Pisa Central Station. Tower of Pisa and Arena Garibaldi - Stadio Romeo Anconetani are a short walk from here. This is a great location for walking to landmarks such as Botanical Gardens, Piazza dei Cavalieri and Palazzo della Carovana. If you have the time, be sure and visit Camposanto Monumentale.
Amongst the available general areas, Hotel Novecento has a garden and a restaurant. Services offered here include a luggage storage, a late check-out option and an express check-in/out service. This property does not prohibit pets. There are 13 rooms in total.
Hotel Novecento gives guests control over their room air-conditioning. Guests appreciate the room a housekeeping service. The available wireless high-speed Internet access (complimentary) keeps you connected while in Pisa. The beds are furnished with a Premium bedding set. The bathrooms are comprised of a bidet, a complimentary toiletries set and a rainfall showerhead.
|From 13:00 Check-out: Until 10:30
|Wireless high-speed Internet access (complimentary)
|Pet policy:
|Pets allowed
|General facilities:
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|Note: It is the responsibility of the hotel chain and/or the individual property to ensure the accuracy of the photos displayed. We are not responsible for any inaccuracies in the photos.
Please provide this reference number to our customer service center representative on request, so we can help you better


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Jabra GN 2010 ST GN 2000 Monaural ST
Manufacturer Part Number: 2003-320-105
See AlsoProducts Related to Jabra 2003-320-105
Considering a Large Volume Purchase?
Purchase a minimum 25 Jabra units and you may qualify for additional discounts.
Email us at firstname.lastname@example.com, or contact an account representative at 800-336-1166.
For more information, see Volume Purchases and Big Deal Registration.
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Texas State Fair Headliners Include Blondie, Kacey Musgraves: Full List
Kacey Musgraves will headline the State Fair in October.
The State Fair of Texas announced its headlining acts today, and there are some actual heavy hitters, including new wave legends Blondie and rising, pot-smoking country star Kacey Musgraves. There's also "an evening with Molly Ringwald." Here are the rest of the headliners:
Texas State Fair Headliners 2013
9/27: Asleep at the Wheel 9/28: Blondie 9/29: The David Lee Garza Reunion, featuring Ram Herrera, Jay Perez and Marcos Orozco 10/4: An Evening with Molly Ringwald 10/12: Cory Morrow (early) and The Turnpike Troubadours (evening) 10/18: Kacey Musgraves 10/19: Casting Crowns 10/20: Duelo
The Texas State Fair runs from late September to late October, and Big Tex will be returning. We're following the creepy giant cowboy's return with almost alarming detail, so catch yourself up here. Tickets go on sale in August.
See also: -Where To Party During This Weekend's State Fair Classic -Your Music Guide To The State Fair, aka Wait, Kevin Costner Has a Band? -The Overserved's Last Night At the State Fair of Texas
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You guys, I'm back in New Jersey! I know I haven't written in a little while. Wrapping up work in Spain was a little hectic, but after a much-needed vacation through Mallorca and Paris, I got to come back home. 593 more words
Tags » Comfort Food
Sweet Potato Black Bean Tacos with Pineapple Salsa
Raw corn is something to be celebrated. I can't count the times that people wrinkled up their nose at me and said, "You eat corn raw?! 437 more words
Day 7 (7/5) & Day 8 (7/6): Comfort Foods
On Sunday, Marian and I found a small little restaurant serving porridge, something that has always been a comfort food for me. And it reminds me of home, so porridge made me really happy that day! 226 more words
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Those of you who've visited us here at Castle Farm you'll know that there are 2 things The Blonde loves even more than me and the boys. 317 more words
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Hi, it's me again, the self diagnosed carb addict.
Recently, I seem to be addicted to everything else along with it apparently.
Let's just say I'm a lover of all food. 746 more words


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'The Rotterdam' hosts Europe's largest video mapping project to date
What do you think of on hearing the phrase 'sustainable motorways'. A contradiction in terms? Well no, it isn't! Governments around the world are doing their best to move towards sustainable mobility. In the Netherlands, for example, the Natuur and Milieu organization is collaborating with the Ministry of the Environment to transform the A15 motorway - the main traffic artery linking the port of Rotterdam to the east of the country - into the world's most sustainable highway. Solar panels and wind turbines on and around the A15 will generate the power for shared electric cars.
Ambitious in every respect
To kick off this ambitious project, the organizers had an equally lofty plan: create the largest video mapping project ever displayed in Europe. They have succeeded in their plan. By order of advertising agency Raúl&Rigel, Barco partner BeamSystems converted the façade of the recently opened The Rotterdam skyscraper, on the shores of the river Maas in Rotterdam, into a giant projection screen.
Designed by the famous architect Rem Koolhaas, The Rotterdam is one of Europe's largest buildings. As it is 149 meters high, no fewer than 16 of Barco's HDQ 40,000 lumen projectors were needed to bring the story of the A15 to life.
40,000 lumens, 2K, 3-chip DLP projector
03 July 2015
Around the (Barco) World in Forty-Nine Days #barcosummer
This month's Nearly New Barco Product is … brand-new: check out our Present-P projectors!
02 July 2015
Check out the link between Roland Garros, France TV, 4EVER and Barco!
Electronic Opus
02 July 2015
United States
Daimler Trucks North America - Hoover Dam
12 June 2015
United States
Anheuser-Busch Oculto Campaign
11 June 2015
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Brand-new XHD Media Server makes notable debut at 26th ASEAN Summit
28 May 2015
Jean Paul Gaultier exhibition
20 May 2015
Federation Square, Australia
30 April 2015
3059 Premiere ParkwayDuluth, GA 30097United States
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600 Bellbrook Avenue Xenia, OH 45385United States
03 Jul 2015
06 Oct 2015 - 08 Oct 2015Mässans Gata/Korsvägen - SWEDEN


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Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don't forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 tablespoon tomato paste
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon regular chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1/4 -1/2 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/4 cup water
Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.
Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.
If you choose pork chops:
8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.
If you choose chicken:
Bone-in Breast, Leg & Thigh 12-15 minutes per side.
Peach and Prosciutto Bruschetta Appetizer
The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.
8 servings
- 1 (6-ounce) baguette, cut diagonally into 16 slices
- Olive oil
- 2 tablespoons mascarpone cheese
- 2 teaspoons finely minced shallots
- 1/4 teaspoon grated lemon rind
- 1 ounce regular or reduced fat cream cheese, softened
- 1 1/2 tablespoons coarsely chopped fresh basil, divided
- 1 large ripe peach, cut into 16 wedges
- 1 ounce Italian prosciutto, cut into 16 thin slices
Preheat an outdoor grill to high. Oil the grates.
Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.
Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.
Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.
Serve immediately.
Lemony Green Bean Potato Salad
This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.
12 servings
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/4 pound fresh green beans, trimmed and halved
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.
While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.
Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.
Chill in the refrigerator until serving time.
Mediterranean Tomato Salad
6 servings
- 3 large ripe tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 3/4 cup crumbled feta cheese
- Kalamata olives, pitted and sliced
Alternate tomatoes and onion on an attractive serving platter.
In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.
Blueberry Shortcakes
8 servings
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1 tablespoon minced lemon zest
- 3/4 cup reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Preheat oven to 400°F
.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.
Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.
Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.
Cut dough into 8 even wedges.
Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.
Bake for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.
The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes are relatives of melons and cucumbers and come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. All parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.
When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are small may be inferior in flavor.
Summer squash is very fragile and should be handled with care as small punctures will quickly lead to decay. They should be stored unwashed in an air-tight container in the refrigerator, where they will keep for a week.
The three most common varieties of summer squash are zucchini, yellow crookneck and straightneck squash and pattypan.
The plain green zucchini is a prolific producer and the most popular summer squash in the US. There are many varieties and colors of zucchini, including two-toned green zucchini with raised ribs that make star shapes when sliced. Baby zucchini (2-3 inches) are also sold as a delicacy, sometimes with the blossoms still attached.
Yellow Squash are solid light yellow. Some varieties have bumps or warts and others are shaped like small bowling pins.
Pattypan squash are like little flying saucers with scalloped edges. They have a delicious, nutty crunch and are great sliced in half and grilled, or stuffed or chopped and sautéed quickly with fresh herbs.
Since summer squash is in season now and quite reasonably priced, pick some up on your next trip to the market and make some of the Italian flavored recipes below.
Summer Squash Salad
Ricotta salata cheese is a variation of ricotta that has been pressed, salted and dried.
4 servings
- 2 medium zucchini
- 1 medium yellow squash
- 1/4 teaspoon salt
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 3 thin slices prosciutto (1 ounce), chopped
- 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.
Place zucchini and squash in a medium bowl and toss with the salt.
Combine basil and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Pour over the squash and toss.
Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
Divide the salad among 4 serving plates. Top each serving with cheese and prosciutto.
Lemony Squash Risotto
4 servings
- 5 teaspoons extra-virgin olive oil, divided
- 2 (8-ounce) zucchini, halved lengthwise and diced
- 2 (8-ounce) yellow squash, halved lengthwise and diced
- 5 cups vegetable or chicken broth
- 1/2 cup finely chopped shallots
- 1 cup uncooked Arborio rice
- 1/4 cup dry white wine
- 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
- 1/4 cup chopped fresh chives, plus extra for garnish
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
Heat a skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.
Add the diced squash to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Set aside.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for 3 minutes or until tender.
Stir in rice and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.
Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).
Stir in squash; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients. Garnish with chopped chives.
Zucchini Cakes with Spicy Marinara Sauce
2 servings
- 2 cups shredded zucchini
- 1/2 cup grated onion
- 1/4 cup Panko bread crumbs
- 1 egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 tablespoons extra-virgin olive oil
- Spicy Marinara Sauce, recipe below
- Shredded Parmesan cheese
- Chopped fresh parsley
Drain shredded zucchini and onion on paper towels to remove excess moisture. Transfer vegetables to a large bowl; stir in panko.
Whisk together egg, salt and baking powder in a small bowl; stir into the zucchini mixture.
Heat oil in a nonstick skillet over medium heat. When the oil is hot, drop mounds of zucchini batter into the skillet using a 1/3-cup measure.
Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.
Serve zucchini cakes with the spicy marinara sauce garnished with Parmesan and chopped parsley.
Spicy Quick Marinara Sauce
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1 1/2 teaspoon extra-virgin olive oil
- 1 1/2 teaspoon tomato paste
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 cup canned diced tomatoes
- 1 1/2 teaspoon white wine vinegar
- 1/2 teaspoon red pepper flakes
- Kosher salt to taste
Sauté onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.
Stir in wine, tomatoes, vinegar and hot pepper flakes. Simmer sauce for 5 minutes; season with salt. Keep sauce warm until ready to serve.
Mediterranean Summer Squash Gratin
- 2 onions halved and sliced thin
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon minced, fresh oregano
- 1/2 cup dry white wine
- 1/2 cup pitted Kalamata olives, chopped fine
- 1/4 cup chopped fresh basil
- 1 1/2 pounds zucchini sliced 1/4-inch thick
- 1 1/2 pounds yellow squash sliced 1/4-inch thick
- 1 cup Panko bread crumbs
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- Cooking spray
- Salt and pepper
Toss zucchini and yellow squash with 1 teaspoon salt in a large bowl. Let rest 30 minutes. Drain in a colander. Arrange zucchini and yellow squash on a triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.
Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes.
Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and basil; set aside.
Adjust oven rack to middle position and heat the oven to 450°F. Spray the bottom and sides of a 13 x 9-inch baking dish with cooking spray.
Combine panko, Parmesan and 1/2 teaspoon pepper in a bowl. Evenly coat the bottom of the baking dish with 6 tablespoons of the panko mixture.
Stir melted butter into the remaining panko mixture and mix until well combined; set aside.
Arrange half of the squash over the bottom of the prepared dish. Sprinkle 1/4 cup panko mixture evenly over the squash. Spread onion mixture in an even layer over the crumbs.
Arrange remaining half of the squash over the onion mixture. Cover with aluminum foil and bake until just tender, about 15 minutes.
Remove the baking dish from oven and sprinkle remaining panko mixture evenly over the top. Bake, uncovered, until bubbling around the edges and the crumbs are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
Italian Sausage Stuffed Pattypan Squash
6 servings
- 6 medium pattypan squash
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound Italian pork sausage, casings removed
- Fine sea salt
- Freshly ground black pepper
- 1 teaspoon tomato paste
- 1 medium to large tomato, seeded and diced
- 1/2 cup dry white wine
- 1 cup Panko bread crumbs
- 1/4 cup chopped parsley
- 1/2 cup shredded Parmesan cheese
Fit a large pot with a steamer basket; add water just up to the basket and bring to a boil. Add pattypan squash, cover, and steam until tender, about 10 minutes.
Let squash cool to the touch. Trim the stems and cut each squash in half crosswise.
Using a spoon, hollow out the inside and set the pulp aside. Place squash halves in a baking dish.
Preheat oven to 350 degrees F.
Heat oil a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute.
Add sausage and cook until no longer pink, about 10 minutes. Season with salt and pepper.
Add tomato paste, fresh tomato, squash pulp and wine. Simmer until liquid has reduced, about 20 minutes. Remove from the heat and stir in bread crumbs and parsley.
Fill squash halves with the meat mixture. Top each with shredded Parmesan. Bake until heated through and cheese has melted, about 20 minutes.
A few weeks ago I started receiving my weekly CSA (Community Supported Agriculture) delivery from a nearby farm. You can find more information on how a CSA works by visiting the Local Harvest site.
I look forward to this season every year because I now have available the freshest produce to cook with each week. The cover photo above shows what vegetables I received in my box last week. Jeta Farms is a family owned local farm, operated by Eddie Frank, and the farm sells their produce at local farmers' markets, including the Palafox Market in Pensacola, FL on Saturday mornings.
Here are a few recipes I made with the vegetables in this week's share.
Italian Frying Peppers
- 6 Italian frying peppers
- 2 tablespoons extra virgin olive oil
- 1 garlic clove smashed and cut in half
- Pinch of salt and pepper
Heat oil and garlic in a small saute pan. Lower heat and add the whole peppers. Saute slowly until lightly brown on all sides. Serve at room temperature. These peppers are delicious as an appetizer or as a side dish.
Homemade Refrigerator Dill Pickles
Makes 2 quarts. I use old mayonnaise jars with screw top lids.
- 2 cups water
- 2 cups white distilled vinegar
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 teaspoon crushed black pepper
- 1 teaspoon dill seed
- 6 thinly sliced garlic cloves
- 6-8 pickling cucumbers (Kirby)
- A few sprigs of dill
- 2 clean quart size jars
Combine water, vinegar, sugar, kosher salt, pepper, dill seed and garlic in a medium saucepan. Bring to a boil; stir.
Quarter pickling cucumbers lengthwise and divide evenly in the jars; add fresh dill.
Top with the hot vinegar mixture. Cover and refrigerate for several days before eating. The pickles keep for a few months in the refrigerator.
Potato Leek Soup
- 3 cups chopped leeks, light green and white parts
- 1 cup chopped sweet onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 ½ pounds peeled potatoes, cubed
- 2 stalks celery, chopped
- 1 ½ teaspoons fresh thyme leaves, chopped
- 8 cups low sodium chicken broth
- 1 bay leaf
- 1 cup evaporated canned milk
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon chopped fresh chives
- 2 strips cooked bacon, crumbled
Heat butter in a Dutch oven or soup pot. Add the celery, leeks and onion and saute until tender. Add garlic and potatoes and cook for 5 minutes.
Add the chicken broth, thyme and bay leaf. Bring to a boil, lower heat, cover the pot and cook until the potatoes are soft, about 20 minutes.
Remove the bay leaf. Puree the soup with an immersion blender or in a processor.
Add the evaporated milk, salt and pepper. Bring to a simmer (do not boil). Serve in individual bowls and top each bowl with chives and bacon.
Grilled Yellow Squash
This is a favorite in our family – well – anything I put basil pesto on becomes a favorite with them.
4 servings
- 1/2 cup fresh basil pesto
- 1/4 cup toasted pine (pignoli) nuts
- 1 tablespoon extra-virgin olive oil, plus extra for the grill
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Preheat grill to medium-high. Oil the grates.
Combine pesto and lemon juice in a small bowl.
Brush both sides of the squash slices with olive oil and sprinkle lightly with the salt.
Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto and the toasted nuts.
Eggplant And Fresh Tomato Bake
Jeta Farms grows the most delicious eggplant, Rosa Bianca, an Italian Heirloom eggplant. It is a medium size, round shaped eggplant with lavender-white skin and creamy white flesh with no taste of bitterness and very mild in flavor.
This is my summer version of eggplant parmesan.
- 2 Rosa Bianca Heirloom Eggplants (14-15 oz each)
- Dried Italian bread crumbs
- !/2 cup refrigerated egg substitute or 2 eggs
- 8 oz mozzarella cheese, sliced thin
- 5-6 fresh plum tomatoes, sliced thin
- Salt and pepper
- Dried Italian seasoning
- Olive oil
Preheat the oven to 425 degrees F. Oil two baking sheets.
Place the sliced tomatoes on a plate lined with paper towels. Sprinkle lightly with salt. Let the tomatoes drain while you prepare the eggplant.
Dip eggplant slices in the egg substitute and then coat in the dried bread crumbs. Place the breaded eggplant on the prepared baking pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.
Oil an 8 inch square glass baking pan. Cover the bottom of the pan with eggplant slices and add half the sliced tomatoes and half of the cheese.
Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with dried Italian seasoning. Cover the dish with foil.
Bake in the oven for 30 minutes. Remove the foil and bake 10 minutes more.
Let rest 10 minutes before slicing.
Brown Sugar Zucchini Bread
- 3 cups self-rising flour (King Arthur brand is what I use)
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 2 cups brown sugar
- 2 eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- Cooking spray
Preheat the oven to 325 degrees F.
Spray two 8-inch loaf pans with cooking spray and set aside.
Combine flour, baking soda, cinnamon and brown sugar in a large mixing bowl. Stir until thoroughly mixed.
In a smaller bowl combine eggs, oil and vanilla. Add to the flour mixture and mix well.
Fold in the zucchini and walnuts.
Divide the mixture evenly between the two baking pans.
Bake until deep golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes.
Cool in pans on wire racks for 30 minutes; then remove bread from the pans and continue cooling on wire racks.
This bread freezes well.
Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteak, Roma, Vine-Ripened, Grape, Cherry, Heirloom and so many other types of tomatoes. Each has their own flavor and each can be used in multiple ways.
Perhaps you grow tomatoes, or you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty at the farmers' market. However, you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know, you can use fresh tomatoes to make tomato sauce, salsa or bruschetta and, you know, they taste great in salads and sandwiches. Below are a few different ways to use up some of your tomatoes.
Tomato, Watermelon and Feta Appetizer
Makes about 1 1/2 dozen skewers
- 1 large beefsteak tomato, cored and cut into 1-inch pieces
- 1 1/2 cups 1-inch watermelon cubes
- 4 ounces whole feta cheese, cut into 18 cubes
- 1 1/4 tablespoons fresh lime juice
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 18 (3-inch) wooden skewers
- Extra virgin olive oil for drizzling
In a large bowl, place the tomatoes, watermelon, lime juice, mint, salt and pepper. Gently toss the ingredients, cover the bowl and chill 30 minutes to 1 hour.
Thread 1 tomato piece, 1 watermelon cube and 1 feta cube onto a skewer and place on a serving platter. Repeat with remaining skewers.
Drizzle with the remaining marinade in the bowl and a little olive oil. Serve immediately.
Chilled Green Tomato Soup with Crab Meat
Have green tomatoes? Here is something to make instead of fried green tomatoes.
Makes about 3 quarts
- 1 small green bell pepper, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 3 cups loosely packed arugula
- 14 fresh basil leaves
- 1/2 bunch fresh parsley, stems removed
- 2 1/2 tablespoons fresh lemon juice
- 1 to 2 teaspoons hot sauce
- 2 small hot peppers, seeded and sliced
- Lump crab meat
Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions and cook, stirring often, 15 minutes. Add celery and chopped green bell pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, broth and bay leaves. Season with salt and pepper to taste. Increase heat to medium-high, and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from the heat and discard the bay leaves. Stir in arugula, basil and parsley. Let cool 30 minutes.
Process soup with an immersion blender in the pot or, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce and add additional salt and pepper to taste, if needed. Cover and chill 8 to 24 hours.
Ladle chilled soup into serving bowls and top each serving with some crab meat and a few slices of hot peppers.
Fresh Mozzarella, Corn and Tomato Salad
Serves 4 to 6
- 4 ears corn-on-the-cob, in the husk
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh chives
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1/2 pound fresh mozzarella, cut into 1/4-inch cubes
- 1/2 lb (8 oz) plum (Roma) tomatoes, quartered
- 1/2 cup Kalamata olives
- 1 ripe avocado, halved, peeled and cut into 1/4-inch cubes, optional
- 10 large fresh basil leaves, cut into thin strips
- 5 cups baby arugula, spinach or romaine lettuce for serving
Preheat oven to 400°F. Soak corn in the sink or in a bowl filled with cold water for 15 minutes.
Prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.
Once the corn has soaked, place it on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes or until the corn kernels are tender.
Cool to room temperature; then discard husks and silks. Cut the kernels off the cobs and put them in a large serving bowl. Add mozzarella, tomatoes, olives, avocado, if using, and basil.
Drizzle the dressing over the salad. Toss gently to combine. Season with additional salt and pepper, if needed, and serve over a bed of greens.
Fresh Tomato Cheese Tart
Serves 6 to 8
- 1 cup Italian seasoned bread crumbs
- 1 cup whole wheat flour
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 3-4 medium tomatoes (You will need enough to make 2 layers)
- 1 cup ricotta
- 1/2 cup shredded mozzarella cheese
- 2 eggs
- 1 cup fresh basil leaves
Preheat oven to 350°F.
Combine bread crumbs, flour, butter and salt in a food processor until dough comes together.
Using your hands, press the dough into a 10-inch tart pan or pie plate. Bake until golden, 10 to 12 minutes.
Slice the tomatoes thinly and place on paper towels. Lightly sprinkle the tomatoes with salt so they can release their juices and set aside.
In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.
Top the baked tart shell with a layer of tomatoes followed by the cheese filling.
Top with another layer of sliced tomatoes and drizzle with olive oil.
Bake the tart until golden brown and set in center, 45 to 55 minutes.
Let rest for 15-20 minutes before cutting.
Pasta with Hot Italian Sausage and Fresh Tomatoes
Serves 6
- 3/4 pound(12 oz) farfalle (bowtie) pasta or your favorite short pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage
- 3 cloves garlic, finely chopped
- 1 bunch fresh basil, leaves torn into pieces
- 1 pound cherry tomatoes, halved
- 2 ounces Parmigiano Reggiano cheese, shaved or shredded
- 1 tablespoon lemon juice
- Sea salt and ground black pepper
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with the olive oil. Set aside.
Preheat a large skillet. Cut the casing off the sausage and add it to the pan, crumbling it into small pieces.
Add garlic and cook until the sausage is browned and cooked through, 7 to 10 minutes.
Add cooked sausage to the pasta with the basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.
The key to making a delicious burger is to keep things simple. Many failed burgers are the result of overcomplicating the process. If you start with good-quality ingredients and apply basic grilling techniques, then you really don't need to do much to turn out a delicious burger. Use high-quality ground meat (go for grass-fed beef, if you can; it has more flavor) that has some fat content (80 to 20 ratio of lean-to fat), which is needed to keep the burger moist and to enhance its flavor. Handle and cook the burgers with care. Other types of ground meat, particularly lean meats, like chicken or turkey, may need a few extra ingredients to achieve the same results.
When you're forming burger patties, be gentle with your ground meat mixture. If you pack the meat too tightly, the density will make the patty seem tough. Form the burger into a round that is the same size as your bun (it will shrink as it cooks) and then very gently press the middle of the patty to form a small dent — this helps the patty retain an even thickness during the cooking process.
Salt can draw moisture out of the meat mixture, so don't add it to the ground meat. Instead, season both sides of a burger just before cooking.
Medium heat is best when it comes to burgers; if you cook your burger at too high a temperature, it can cook unevenly.
Don't be tempted to press on the burgers as they cook (since they won't puff up as much in the center) and turn the burgers gently as they cook, so you don't lose meat juices and flavor.
Here are some burger recipes to suit all tastes.
The Perfect Burger
4 burgers
- Oil for the grill
- 1 1/2 pounds ground grass-fed beef (80-85 percent lean)
- Coarse salt and freshly ground pepper
- 4 slices sharp white cheddar cheese (4 ounces)
- 4 sandwich rolls or buns
- 1 beefsteak tomato, cut into 4 slices
- 1/2 Vidalia onion, cut into 1/4-inch rings
- 4 lettuce leaves, such as green-leaf, Boston or romaine
- Ketchup, mayonnaise or mustard
Preheat grill to medium-high; brush grates with oil.
Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.
Grill burgers 3 minutes. Turn, top with cheese, and grill 3 minutes for medium-rare.
Toast rolls face-down on the grill until just lightly browned, about 30 seconds.
Sandwich burgers in rolls with tomato, onion, lettuce and condiments.
Chicken Burgers
4 burgers
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 yellow or orange bell pepper, chopped
- 1 celery stalk, finely chopped
- Coarse salt and ground pepper
- 1 pound ground chicken
- 4 toasted hamburger buns
- Lettuce, tomato and mayonnaise, for serving
In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
Add chicken to vegetable mixture in the bowl. Mix to combine. Shape mixture into four 4-inch-wide patties. Brush burgers with remaining oil and sprinkle the burgers with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a grill to medium-high. Clean and lightly oil the grill.
Grill burgers until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns and top with lettuce, tomato and mayonnaise or sauce of choice.
Pork Burgers
4 burgers
- 1 pound lean ground pork
- 3/4 teaspoon fennel seeds
- 1 tablespoon olive oil
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, thinly sliced
- Coarse salt and ground pepper
- 2 teaspoons red-wine vinegar
- 4 slices fresh mozzarella
- 4 toasted buns
Heat a grill to medium-high. Clean and lightly oil the grill. In a bowl, mix pork with fennel seeds. Form into 4 patties.
On a large piece of foil, combine oil, peppers and onion. Season with salt and pepper. Fold foil around the vegetables and crimp ends. Grill the foil packet until vegetables are crisp-tender, about 8 minutes.
Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.
In a medium bowl, mix the vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, about 1 minutes.
Serve burgers on toasted buns.
Tuna Burgers
6 burgers
- 2 pounds fresh center-cut tuna
- 1 large garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 anchovy fillet, minced
- 2 tablespoons finely chopped fresh basil
- 2 celery stalks, peeled to remove strings and minced
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup arugula
- 6 buns
- Condiments of choice: cheese, horseradish sauce, etc.
Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice.
Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt and pepper; combine well. Chill for up to 6 hours until ready to cook.
Heat grill to medium high and oil the grill grates. Form tuna into 6 patties and place on the grill, 4 minutes per side for rare to 7 or 8 for well done.
Serve with arugula on toasted buns brushed with mayonnaise or other condiments.
Mediterranean Lamb Burgers
4 burgers
- 1 1/2 pounds lean ground lamb
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Olive oil
- 4 hamburger buns
- Feta cheese, crumbled
- Kalamata olives, chopped
Heat a grill to medium-high and lightly oil the grill grates. In a medium bowl, mix lamb, cumin and coriander. Form into 4 patties.
Coat the burgers with olive oil and season with salt and pepper. Grill 4 minutes per side for medium-rare.
Serve burgers on buns with crumbled feta cheese and chopped olives.
Black Bean Veggie Burgers
These burgers are great if you are cooking for vegetarians and non-vegetarians. The meat burgers can go on one side of the grill and the bean burgers on foil can go on the other side of the grill. In order to keep veggie burgers from falling apart on the grill, make sure all the ingredients in the burger are thoroughly dry before combining them.
4 burgers
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon hot sauce
- 1 cup plain bread crumbs
- Olive oil
Preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil.
Dry black beans well on paper towels. In a medium bowl, mash the black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion and garlic. Place on paper towels to dry well.
Then stir into the mashed beans.
.In a small bowl, stir together the egg, chili powder, cumin and hot sauce.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
Place patties on oiled foil and grill about 8 minutes on each side.
Take a trip to your local farmers' market and check out all the fresh fruits and vegetables it has to offer. You will quickly see all the possibilities that you can make for dinner. In fact, I have to stop myself from buying more than I can cook in a week – it all looks so good. Here are some easy dinner suggestions to use up what you bring home from the market.
Dinner 1
Grilled Chicken With Fresh Basil Tomato Sauce
- 25-30 fresh basil leaves
- 2 large ripe tomatoes
- 4 boneless chicken cutlets
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 5 teaspoons minced garlic
- 4 teaspoons balsamic vinegar
Preheat the grill to high and oil the grates
Chop basil (will yield about 6 tablespoons) and tomatoes coarsely.
Place tomatoes and 2 tablespoons of the basil in food processor (or blender); process and set aside.
Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Combine in a shallow bowl: 1 tablespoon of the oil, 2 teaspoons of the garlic and remaining 4 tablespoons of basil. Add chicken and turn to coat evenly. Marinate 10 minutes, turning occasionally.
Place chicken on the grill and discard any remaining marinade. Close the lid and grill for about 10 minutes, depending on the thickness of the chicken or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
To the processed tomato-basil mixture add the remaining 1 tablespoon oil, vinegar and remaining garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pulse 2-3 times or until just blended.
Serve sauce with the chicken.
Couscous with Peas, Lemon and Herbs
Serves 4
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic , minced
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon grated lemon zest
- 1 cup plain couscous
- 1/4 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 cup cooked fresh peas
- Salt and ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
Stir in the broth and lemon zest. Bring to a boil.
Stir in the couscous and peas and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the parsley and lemon juice into the couscous. Season with salt and pepper to taste and serve alongside the chicken.
Dinner 2
Garden Soup
6 servings
- 2 tablespoons olive oil
- 1 small fennel bulb, trimmed, cored and finely chopped
- 1 cup small onions, peeled and halved
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup carrots, trimmed and thinly sliced
- 3 cups homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
- One 14 1/2 ounce can petite diced tomatoes, undrained
- 1 cup dry white wine
- 2 teaspoons Italian seasoning
- 1 cup shelled peas
- Salt and ground black pepper
In a Dutch Oven, heat oil over medium heat. Add fennel and onions; cook for 3 to 4 minutes or until fragrant and translucent.
Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine and Italian seasoning.
Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until the vegetables are tender.
Season with salt and pepper. Serve in individual soup bowls.
Corn and Ricotta Cakes
- 2 ears fresh corn-on-the-cob, kernels removed from the cob
- 1/2 bunch fresh basil, chopped fine
- 4 ounces ricotta cheese
- 2 large eggs, beaten
- 1/3 cup self-rising unbleached flour
- 1 tablespoon olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
- Low-fat sour cream or Greek yogurt
In a medium-sized bowl, combine corn, basil, ricotta, eggs, flour and a pinch of black pepper.
Heat a sauté pan over medium heat and add the olive oil.
Carefully add spoonfuls of the corn mixture to the hot pan.
Cook on both sides until golden brown. Remove cakes to a serving platter when they finish cooking.
Season with Kosher salt.
Serve with low-fat sour cream or Greek yogurt on the side, if desired.
Dinner 3
Grilled Lamb Chops with Vegetable Bulgur
4 servings
- 2 cups low sodium chicken broth
- 1 cup Bulgar wheat
- 1/2 cup chopped onion
- 4 lamb loin chops, cut 1 1/2 inches thick
- 2 teaspoons lemon-pepper seasoning, divided
- Olive oil
- 1 ½ cups small spinach leaves
- One 7 ounce jar roasted red sweet peppers, drained and coarsely chopped
In a medium saucepan combine broth, bulgur and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until the liquid is absorbed.
Stir 1 teaspoon lemon-pepper seasoning, the spinach and roasted peppers into the bulgur mixture. Cover and keep warm.
Preheat an outdoor grill to high and oil the grill grates. Turn off one side of the grill for indirect cooking.
Trim fat from the meat. Brush the chops with olive oil and sprinkle the meat with 1 teaspoon of the lemon-pepper seasoning.
Start the lamb on the indirect side of the grill. When the meat reaches 110°F for medium-rare on an instant read meat thermometer, moved the chops to the hot side of the grill.
They'll quickly sear and come up to the desired temperature of 120°—130°F. Let them rest for 10 minutes off the grill on a platter before serving.
To serve: Divide bulgur mixture among 4 dinner plates. Top each with a grilled lamb chop.
Cucumber Salad
Serves 4
- 2 large or 3 medium cucumbers, peeled
- 2 teaspoons coarse salt
- 1/3 cup low-fat Greek yogurt
- 1/4 cup loosely packed fresh dill, finely chopped
- 1 teaspoon red-wine vinegar
- 1/4 teaspoon crushed black pepper
Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.
Place the cucumber slices in a colander set over a bowl and toss with the salt; let stand 15 minutes.
In a medium bowl, combine yogurt, dill, vinegar and pepper.
Remove cucumbers from the colander and pat dry with paper towels.
Add to the bowl with the yogurt dressing; toss to combine and serve with the grilled lamb chops.
Dinner 4
Pasta with Shrimp and Seasonal Vegetables
Bread sticks would be great with this dinner.
4 servings
- 1 1/2 pounds fresh or frozen medium wild caught shrimp, shelled and de-veined
- 3 tablespoons olive oil, divided
- 8 ounces fresh, small, thin green beans, trimmed
- 3 medium ripe tomatoes, cut into wedges
- 1 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon capers, drained
- 1/2 teaspoon dried Italian seasoning
- 4 oz linguine pasta
Cook the pasta according to directions for al dente. Drain.
For the sauce:
In a small bowl whisk together 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Set aside.
In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add the green beans and Italian seasoning to the skillet; cook and stir for 3 minutes.
Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more. Add the cooked pasta and the sauce. Toss gently and serve.
Dinner 5
Grilled Sweet Potato Packets
- 1/2 green bell pepper, thinly sliced
- 1/2 cup red onions, thinly sliced
- 1 (24 x 12-inch) sheet nonstick aluminum foil
- Half of a 10 oz bag of frozen sweet potato fries (such as Alexia brand)
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
Preheat the grill to high and oil the grates. Turn off one of the burners for indirect cooking.
Place peppers and onions in the center of the foil sheet. Top with the sweet potatoes, seasoned salt, pepper and cheese.
Bring up foil sides; double-fold the top and the ends to seal the package.
Place on the grill (seam side up) over indirect heat; grill 30 minutes or until the fries are hot and the cheese is melted.
Grilled Steak with Artichoke Topping
- 1 (7.5-oz) jar marinated artichokes, undrained and coarsely chopped
- 1/2 cup red onions, thinly sliced
- 2 teaspoons minced garlic
- 1 1/2 lbs sirloin steak, at room temperature
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
Combine artichokes, onions and garlic in a small skillet. Heat on low and, then, keep warm until the steaks are cooked.
About 10 minutes before the potatoes are cooked, plan on cooking the steaks on the direct side of the grill.
Season the steaks with salt and pepper.
Place the steaks on the direct side of the grill and cook 5 minutes; turn and cook 3-4 minutes more minutes or until the temperature of the meat reaches 125°F on an instant read meat thermometer for medium rare.
Remove steaks from the grill and place them on a serving platter. Let stand 5 minutes; slice and top with the warm artichoke mixture.


text:
49 stormy 24 storm 21 clouds 13 sea 12 sky 10 waves cloudy 8 coast cloud beach 7 water landscape 6 dark ocean weather 5 rain sunset blue 4 nature lighthouse windy sun summer blackandwhite black 3 autumn trees orange outdoors canada nikon evening building fuji white old photography red tree coastline canon usa fujifilm calm january mountains light wind colours harbour silhouette brighton urban leaf dusk walk socal california vintage monochrome sand rocks 2012 horizon color overcast tormenta pink alberta classic contrast nikond7000 finepix green yellow lake architecture house tourism stormfront field woods night thunderstorm vista newyork atmospheric wet argentina colors car bridge reflections skyline wave moody fall lightning gold view scotland
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text: No Threat To Students/Kids In Churchill – False Information Prompts Scare By Colleen O'Quinn February 8, 2013 3:22 PM Share on Facebook Share on Twitter Yesterday (Feb. 7, 2013) at 5:25 p.m., a Churchill resident reported an older male in silver or gray sedan had said hello to children in the Churchill area and also had tossed pennies on the ground near them. Deputies checked the area and will continue with extra patrols. At the present time no crime has been committed and no person has been identified. The Sheriff's Office has not made any special security requests of the schools or community. As always everyone should be alert to their surroundings and report suspicious activity to local law enforcement. Anyone with information specific to this incident should contact the Sheriff's Office at 582-2100. Filed Under: attempted abduction, churchill, colleen o'quinn, Gallatin County, students, xl country Category: Bozeman News Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! Best of XL Country 100.7 Win a Happy Hour For You & 19 Friends! Luke Bryan Gives Moving Rendition of Star-Spangled Banner for America's Birthday Girl, 3, Dies of Brain Cancer, Saves Others by Donating Organs Luke Bryan Reveals 'Kill the Lights' Track Listing, Collaboration Recommended For You Best of the Web


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50 alpona 24 bangladesh 20 dhaka 17 traditionalgraffiti 16 wallpaint desigraffiti southasiangraffiti wallsdhaka 11 color 10 kolam travel 9 gx100 india 2008 southindia 8 road 7 warm bold interiordesign wood colorful apartment omhome 5 paint 4 day 3 asia festival thirdworld majorityworld developing southasia horizontal art culture colour baby god mural cutebaby goongoon pavement lifestyle tradition jannat bangladeshi country cultural religion asian traditional girl boishakh hindu design shaheedminar bangladeshibaby countries gungun blue
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v i p e z 17 @c_d@ 9 OM home 7 Drik Images jhtitu Tarik.Aziz Amit Basu Sanhita Bhattacharjee balavenise Rifat Hasan Deepto rid160 Tahsin Hossain shaonbangla Shishir Zaman Bengal Pix Limited Khomol ( Abdul-Rahaman Ismail ) Russell John Kader Korea
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are bound by the copyright and license of their owners, the thumbnail links take to you to the photos
(as well as their copyright and license details) within Flickr. Because some other search engines (Google, etc.) index parts of
Flickr Hive Mind, you may have been led here from one of them. Welcome to Flickr Hive Mind, almost certainly the best search engine for photography on the web. If you are a Flickr
user and use Flickr Stats you
may have seen people being led to your photos via Flickr Hive Mind (as a Referrer).
Flickr requires that I inform you that Flickr Hive Mind uses the Flickr API, but is neither endorsed nor certified by them.
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If you are unhappy with your photos' presence on this site, you can (a)
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http://flickr.com/account/. To also remove yourself from searches for specific user names, you will need to set your Flickr profile to be hidden from searches. Flickr has finally created a single page with all these settings, this is much easier to do now and is the preferred method - it will shut down all API driven sites.
(c) Finally, you can
Banish Yourself
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text:
Holy Redeemer Radio
We are moving OFF LIVE 365 within 30 days. Please find us online at BANGWAVE.ORG for updates and MANY OTHER OPTIONS for tuning in to our live stream. Thanks for listening on LIVE 365. Hope to stream to you from our website soon!
Spiritual Warfare to the MAX! Sermons and Original Music from Glory of Zion Int., Indie Artists
Speaking the truth in love.
One of Greater Boston's oldest ethnic radio stations, WUNR continues to serve its communities by providing news, music, information, and entertainment in multiple languages to a diverse group of listeners 24 hours a day. One World. One Station.
Selection of Early Music, ranging from Hildegard von Bingen to the height of the English Renaissance
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new longlist
Toe-tapping tunes from the 1920s, '30s, and '40s
Classical Music with a preference for Bach cantatas, Mozart arias, chamber music, opera, vocal music, Russian composers, 20th Century music. Our Wikipedia-linked website provides info on composers, links to concert halls etc.
Music from all over the world for All the world!!.. THIS WEEK: World Fusion
All comedy, all the time! Jack Benny, Fibber McGee and Molly, Burns and Allen, and other stars from the greatest radio comedies!
streaming from Hungary - Live transmissions end on June 30, 2015 - You can still listen as a LIVE365-V.I.P. - Thanks for tuning in!
The Best in WUMB's Celtic Music, with Gail Gilmore - from Boston
Christmas Music 24/7 all instrumental music


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Julie Ordon
Birth Name: Julie Ordon
Age: 31, born 27 June 1984
Country of origin: Switzerland
Height: 5' 8"
Relationship Status: Married
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Health Affairs Issue Focuses on Health Reform
The June 2010 issue of the journal Health Affairs is dedicated to health reform, and "begins to tackle the hundreds of implementation issues inherent in health reform and offers prescriptions for averting trouble," according to Editor-in-Chief Susan Dentzer. The issue features an article by Kaiser researchers examining past and present polling related to reform and showing how a surprisingly stable public opinion tracked with historic patterns, even if the contentious public debate suggested a volatile public mood in 2009 and 2010.
also of interest
- Facing the Fallout From a King v. Burwell Ruling
- How Does Gaining Coverage Affect People's Lives? Access, Utilization, and Financial Security among Newly Insured Adults
- Experiences And Attitudes Of Primary Care Providers Under The First Year Of ACA Coverage Expansion
- Data Note: Predictors Of Positive And Negative Attitudes Towards The ACA Among Non-Group Insurance Enrollees


text:
Personal Stories, Advice, and Support 11,265 People
Love it so much!!! I love giving itand getting it I love watching my c**k slide inside them and I love watching a c**k go inside me
Terrabyte 18-21, M 14 Responses 16 Mar 18
I love anal. I doneeven need lube anymore.
Wow. I got it really good in my *** today!Very animalistic! :-)
I was at the New York Rangers hockey game theother night with my boyfriend. It was a Monday night but the crowd was rowdy. even though it was cold I still wore my lil b**ty shorts in my snug hockey jersey that showed my bly. My boyfriend and I were drnking and getting silly. Sitting in front of us were two older...
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Danny30FL 31-35, M 5 Responses 14 Jun 8
First Time AnalI have always been this adventurous woman when it came to sex and almost anything else, but anal sex scared me and seemed somewhat forbidden. I knew so many people who had done it before, but for some reason I remained an anal virgin until I met the right person to trust and I...
maryjoanq 36-40, F 27 Responses 74 Apr 13, 2011
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atmlover40 36-40, M 0 May 3
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voodoo1970 41-45, M 2 Responses 4 1 day ago
My First Time Was AsstasticWhen I was seventeen I was dating one of the PhD candidates at the school I attended. We had engaged in a lot of heavy petting and some oral, but one night we were sitting and watching **** together and he asked if he could take my ***. I had already looked into it, and I agreed...
Anatola 18-21, F 31 Responses 63 Apr 24, 2011
I would love to do my best friendwho is my coworker do her anal
bandit5320 31-35, M 1 Response 1 Jun 24
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Oldmaniam 66-70, M 8 Responses 9 Jun 10
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HairyHannah 36-40, F 8 Responses 26 Jun 26
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PTigress 31-35, F 19 Responses 66 Sep 17, 2014
Had my first *** ******* not too long ago.... I screamed. It felt so good
babyflower08 18-21, F 22 Responses 58 Nov 12, 2014
Craigslist Anal & SquirtingLast night I posted an ad on Craigslist for a free ****. I posted that I am a young black slender girl and want to **** an older white guy. I had about 200 messages in about 1to hour. I read a few messages and decided to go with a Russian guy. We met up at a hotel not too far...
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The story is in the first comment.It's about my favorite toy and how my wife and I use it.
Oldmaniam 66-70, M 1 Response 2 Jun 14
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HeidiSaint 18-21, F 25 Responses 58 May 4, 2014
I need anal I wanna give itand take it ;) I want you to grab my *** as you thrust your huge c**k deep inside me. I want to grab your *** as I thrust my c**k deep inside you
Terrabyte 18-21, M 4 Responses 10 Jun 12
Tied And Bum ******I'm having an intense affair with an older married man. For the last couple of weeks I've been hinting that I want more than a simple tumble on his bed. Finally, this afternoon, he took the hint. Maybe the bottle of wine helped... Anyway...he tied my wrists to the bed frame so I...
alicia1976 36-40, F 25 Responses 45 Jan 5, 2011
See my story in the comments,I hope you enjoy it as much as I did and it makes you as hot as it made me feel.
Plato06 46-50, M 2 Responses 2 Apr 20
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Jenni1420 22-25, T 25 Responses 67 Jul 13, 2013
****** By My BossLast week I was at my desk at work. I work as a principal assistant at a local high school in the area I live in. I never thought my slutty ways would catch up to me. My boss approached my desk with a strange arrogant smirk on his face. He's not hot nor is he ugly. He's a little...
AngieBrownEyes 22-25, F 23 Responses 59 Aug 29, 2013
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OliviaDuran 22-25, F 8 Responses 32 Mar 22
First Time Was EasyMy first experience with anal was when I was 20. I met a guy at a party and we ended up in one of the back rooms of the house we were at. He ****** me so good that I was gushing all over his ****. Then while he had me pinned down ******* me from behind he suddenly pulled out and...
NevaThompson 26-30, F 28 Responses 57 Jul 9, 2013
I Want You To *** In My ***I love it when you use my *** hard. My lasy bf would tie me up and then use my *** for hours in every position he could get me in. He would blindfold me and tie me in the doggy position and he used to **** my *** with different things and then make me guess what each one was...
SluttyBlonde 46-50, F 72 Responses 107 Mar 1, 2013
For years, I wanted to have anal sex,but was afraid to approach my then-partners. I was in a relationship a couple of years ago, and told him I wanted to have him there. He was eager, glad for the opportunity as could never find a partner to do it either, and truly made me a fan of this kind of sex. The...
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I just woke up after an entire day of sleepingwith a b@tt pl@g in.
XtinaFan85 26-30, F 14 Responses 24 2 days ago
I <3 Anal!!!I have to say the first time I experienced anal I was only 14, and he was HUGE and didn't use any lube!!! So needless to say it hurt, and I had to have him stop. But I was so insistent about having anal sex, so I practiced with my ***** trying different positions. The next...
IKnowWhatIWant87 22-25, F 24 Responses 81 Nov 22, 2012
My First TimeThe first guy to **** my *** was this kitchen staff guy i worked with. Hes so cute we started hanging out like actually witht he possibility of dating but we could tell early on it wouldnt work out but we were stil really attracted to each other and we were comfortable with each...
xAmieZx 18-21, F 21 Responses 52 Aug 8, 2012
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dresscross 51-55, M 2 Responses 2 Jun 14
It's Always Been My FavoriteMy wife has no idea what I'm writing about right now, but she will when she edits it for your reading pleasure. As I type this, she's naked and on her knees in front of me. I told her I wanted her to tend to my **** and she knows what that means. She's to give it 100% of her...
Trysta09 36-40, F 52 Responses 121 Sep 18, 2012
Had the hottest anal pool party ever today!!! Read below.
It hurt the first time.I've only had the guy I'm with do me in the bum. He loves doing it that way. It took me some time but now I like it too And nneed to keep doing it. Oh I love it when he is mad and takes me!
Ever SinceMy first anal experience was at 14, and omg it did hurt, but he took me slowly and after I was used to his thick ****, I relaxed and began pushing back. Lucky for me he came w/i 5 mins and came so hard in my *** that I was fingering myself at the same time. Since my first time, I...
I've Been Anal As Long As I Can Remember . . .I first had sex when I was almost fifteen. A boy on my block, about two years older than me, he talked me into it. He was cute and was a sweet talker. How pretty I was, how sexy in my cheer outfit, how it showed off my tight ***. Who am I kidding, he didn't talk me into it...
flashme2013 22-25, F 61 Responses 154 Jul 14, 2013
Ultimately AnalI remember being a young girl and talking with mates about sex....whenever anal came up, all the girls became nervous and embarassed, and honestly, I was red in the face as well. "Anal sex is dirty, nasty, forbidden and if you like it you are a dirty ****"....that is what I...
wickedties 41-45, F 169 Responses 178 Apr 17, 2010
I. Used. A. Vibrator.On.my self. I never. Came. So much or. Since. Once. I got my whole hand up there. When. I was more flexiable. Biut since. I got. This. My arm. Can not. Reach up my behind any more . Typing from smart phone. I will. Up with making. Typos than usual. And. Nadvenerly. Flagging...
hd70642 46-50, M 3 Apr 14
My First TimeI was just your typical 17 year old girl at the time and was with my 18 year old boyfriend in my room, we were just fooling around and he was touching my *** then sliding his fingers between my *** cheeks trying to send me a signal, I was always reluctant in the past to try it...
Would Anyone **** My ***?i would love to try anal!!
Oddball16 18-21, F 79 Responses 44 Feb 23, 2013
Any gender. Top. Bottom.I enjoy it all!
whatsofunny 41-45, M 4 Responses 14 Jun 4
Last night was fantastic... 3 anal *******.. Master said he would use me anally and even though I wasn't in the mood, its not my place to refuse him access to my body. Wow.. he blew me away.. it was so amazing... I am a little sore this morning but i can't wait until he demands it again
laylad 41-45, F 4 Responses 15 May 6
Horseofdiffcolor 22-25, T 5 Responses 8 Jun 13
Well Heres Ur Presentwe were dating about six months when he first asked to backdoor me..while i was not mad i did not feel comfortable with saying yes..but he started slowly rubbing,kissing,licking my ***..during sex he would put his finger in my *** and wiggle it around(i was very aroused)..he...
ambershere 26-30, F 66 Responses 119 Mar 22, 2011
I realy love anal, I love the feeling of a mansc**k deep inside of me and then having him shoot his load real deep.
sissykira71 41-45, M 4 Responses 8 6 days ago
I love talking about it tooso if anyone wants a nice little chat, message me. Over 21 year olds only please or else i will feel like your mum! Also, sub men need not apply! I haven't and won't use a strap on, I appreciate real tough manly men :)
RobertaSunset 36-40, F 3 Responses 25


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WiMax communications pose a significant interference threat to satellite signals transmitted in the C-band frequency, according to a new study from the Satellite Users Interference Reduction Group (SUIRG).
SUIRG testing conducted in the last quarter of 2007 conclusively found the incompatibility of C-band spectrum sharing between fixed frequency service (FSS) satellite transmissions and WiMAX services, the group said.
The primary objective of the test was to measure interference levels generated by fixed WiMAX transmissions into an FSS satellite receiving station. The method employed taking measurements of carrier/noise (C/N), interference/noise (I/N), bit error rate (BER) and spectrum plots of a satellite downlink video channel. Testing was performed in two phases.
Phase 1: The FSS antenna remained in a fixed location while a WiMAX base unit was moved to several locations operating at various angles and distances from the FSS antenna to simulate subscriber waveforms. This test modeled WiMAX subscribers in a nomadic deployment affecting FSS. Tests conducted within the immediate area (up to 0.62mi away) showed that the digital signal was rendered unacceptable for use.
Phase 2: The WiMAX base antenna was fixed at a height of about 164ft on top of a water tower. The FSS antenna was positioned at several different locations and at various angles and significantly greater distances from the WiMAX antenna than during Phase 1 testing (up to 7.45mi). This was to model WiMAX base units being deployed on cellular towers.
The results of the testing showed that the WiMAX transmit signal could cause significant problems to a satellite digital signal well in excess of 7.45mi distance. At the extreme measurement distance, the video program was fully operational with the WiMAX carrier centered on the video carrier. However, the data BER was degraded from a nominal 10-8 to a BER of 10-4. This is an unacceptable quality of service in the digital telecommunications industry.
Subsequent calculations based on the initial measured data, and scaling with ITU criteria for WiMAX output power along with additional path loss, resulted in a required separation distance of 172mi to reduce the level of interference to meet the -10dB specification. Combining the two analyses, from a flat nonblocking terrain to a wooded hilly terrain, results show that the criteria whereby FSS antennas cannot co-exist with WiMAX systems ranges from 31mi to more than 124.25mi depending on the local terrain and the WiMAX output levels.
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Gunmetal Black Ep 01
episode 14.23 / 5.00 4,563 Views
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i dont get it
i dont get this movie nice idea tho, making it a bit bigget and actuall telling the ppl y the pale guy kills the pimp....
it sux
ok this movie is stupid and degrating to all wemon! its gay! its got no piont AND the person who made this just has some major issues
watch this movie
it waz great
That guy's schlong was a little too much....
This had me cracing up like a madman!!! Red Bull!?!!? YES!! The sound kicked ass, the best of any entry I've seen! And the way his nuts clanged together? HILARIOUS!!! You just should've made the girl both bottomless AND topless....y'know?
wasnt worth the wait


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Bhanu Pelo Lottery
Posted by admin | Filed under Calcutta Movies, Classic Movies
Cast & Credit:
Starring – Bhanu Bandyapadhyay, Jahar Roy, Kamal Mitra, Kuntala Chakrabarty, Lily Chakrabarty, Ira Chakrabarty, Biren Chattyapadhyay, Nripati Chattyapadhyay, Ajit Chattyapadhyay, Sushil Das
Directed by – M.G.S. Pictures Unit
Produced by – M.G.S. Pictures
Story by – Kanak Mukhopadhyay
Script by – Kanak Mukhopadhyay
Music by – Nachiketa Ghosh
Lyrics by – Gouriprasanna Majumdar
Playback Singers – Shyamal Mitra, Manjula Sengupta
Distributed by – Screen Show Pvt. Ltd.
Release date(s) – 1958
5 Responses to "Bhanu Pelo Lottery"
afsar Says:
November 27, 2010 at 9:37 pm
pura fatafati movie……..
Arafat Says:
November 30, 2010 at 10:57 pm
Can you please upload bangla movie wanted, josh and Dui prithibi. Waiting for those whole year. Arafat from Australia. ThaNK YOU.
parnita Says:
December 13, 2010 at 9:49 pm
nice movie.
milad Says:
January 26, 2011 at 11:26 pm
sadhan Says:
June 6, 2011 at 11:46 am
download bangla movie…


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