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High quality powder coated .040 thickness aluminum to prevent rusting.
Digitally printed vinyl for numerous design options.
Four color process, eco-friendly, weather, fade and abrasion resistant UV ink.
Suitable for indoor or outdoor use with an average life expectancy is 10 years.
This sign is only offered in a 6" x 6" or 12" x 12" (Diamond) size. The 6" x 6" size is also offered as a sticker or premounted to a 2' aluminum stake.
Our aluminum signs are made of powder coated .040" aluminum with a sheet of exterior vinyl. They are weather resistant and work great for interior and exterior usage. Durability is 10 years.
Powder Coated Aluminum (.040"):
Powder coating is widely considered to be the ideal method of decorating and protecting aluminum components, products and parts. By electrostatically spraying and fusing this mixture of pigments and resins onto a surface, you can achieve a high-quality, extremely durable finish that will extend the life of your metal and ensure its continued aesthetic appeal.
With powder coating, there are zero or near-zero volatile organic compounds (VOCs), which can be harmful to humans and the environment alike. The reduced hazardous waste created by powder coating compared to liquid paints also make clean-up easier and allows the coated material to be easily recycled later on.
As far as appearance goes, powder coated aluminum is much more consistent and even than conventional painting methods. Plus, because powder coating can produce a much thicker coat with fewer visible differences (like running or sagging paint), it can be significantly more durable than traditional liquid paint. The flexibility in choices of powdered resins and pigments allow for virtually every color combination - even glosses, metallic finishes, and a variety of different textures.
Vinyl (Orajet):
The vinyl that is used is for general signage and other medium-term flat indoor and outdoor applications with a thickness of 2.75 mil. Once the vinyl is peeled from the backing, it is adhere to the aluminum with a grey, solvent-based, permanent adhesive.
Aluminum Stakes (24" in Length):
These aluminum stakes are offered as a pre-mounted option for our 6" x 6" and Badge Shape Signs. They are made of rugged .065 gauge aluminum to stand up against wind, rain, string trimmers and occasional bumps by the lawn mower. They area mounted to our signs with (2) stainless steel rivets. They're beveled at one end to go in the ground more easily. These U-Channel stakes include a protective cap.
This diagram is for our 6" x 6" and 12" x 12" aluminum sign.
We are pleased with the quality and durability of our products that we offer. If properly cared for, our aluminum sign or vinyl decal/sticker will last for years to come. To ensure that it does, we are excited to offer a little help in installing your new sign.
Aluminum Yard Signs:
All of our aluminum signs includes pre-drilled with 3/16" diameter holes that assist in mounting to a fence, side of a wall or mailbox. The pre-drilled holes are placed in the center of the signs, so they can be mounted to a stake/post. The 12" x 3" signs includes pre-drilled holes in the four corners of the sign. Please use stainless steel fasteners (if available) for mounting your new sign.
Our aluminum signs are cornered with a 3/8" corner radius in all four corners. This eliminates pointy corners.
Stakes and posts are available at most hardware stores, such as: Home Depot and Lowes.
Our 6" x 6" and Badge Shape aluminum signs are offered with a pre-mounted option to a 2' aluminum stake that can simply pushed into a soft surface.
Vinyl Decals/Stickers:
1. First you want to make sure that the surface is clean.
2. In a spray bottle, mix a water solution with water and a few drops of dish soap. Shake well.
3. Peel vinyl from paper backing through picking one of the corners. Once the vinyl is peeled from the paper backing, spray water solution to the back of the vinyl.
4. Spray water solution to cleaned surface. (This will keep it from adhering immediately and give you time to reposition ifnecessary.)
5. Apply the vinyl sticker to the surface. Then take a hard item like a squeegee or a plastic card and rub it gently over the surface of the decal towards the edge. This allows the excess water solution to be removed.
6. Rub it a few times making sure there are no bubbles.
7. Once completed, wipe with a dry towel.
The Collie is a large but lithe herder standing anywhere from 22 to 26 inches tall. The rough variety boasts one of the canine kingdom's most impressively showy coats; the smooth coat's charms are subtler but no less satisfying. Coat colors in both varieties are sable and white, tricolor, blue merle, or white. Collie fanciers take pride in their breed's elegant wedge-shaped head, whose mobile ears and almond eyes convey a wide variety of expressions. Collies are famously fond of children and make wonderful family pets. These swift, athletic dogs thrive on companionship and regular exercise. With gentle training, they learn happily and rapidly. The Collie's loyalty, intelligence, and sterling character are the stuff of legend. Our Collie signs are a fantastic way to show case your Collie.
Product Availability:
Most products are "In Stock" and ready to ship. Some products are temporarily out-of-stock "Backorder". Please note: Expected shipment times specify when a product is expected to leave our warehouse, not when the product will arrive at its final shipping destination. After your order leaves our warehouse, delivery times vary according to the shipping method you select during checkout and the location of your shipping address.
In-Stock Products:
Most orders for "In Stock" products begin processing as soon as your online purchase is completed. Products are shipped once they are located in stock, your payment is approved, and the receiving address is verified.
Backorder Products:
"Backorder" products are products that are temporarily out of stock but available for purchase on our site. A "Backorder" product that you may order is shipped directly to you once it is back in stock. The product is expected to the leave the warehouse in 7 to 11 full business days.
Shipping Methods and Costs:
Depending on the product(s) you purchase from SignsWithAnAttitude.com and the location to which the products will be delivered, different shipping methods are available. At checkout, you will be prompted to choose a shipping method for your product(s). Shipping costs are based on the shipping method of choice and the weight of the total order. Your total shipping charges will automatically compute during checkout prior to the completion of your order.
No Hassle Return Policy:
We want you to be fully satisfied with every product that you purchase from SignsWithAnAttitude.com. If you are not satisfied with a product that you have purchased, you may return the product within 14 days. Once we receive the returned product, we will provide a full refund minus the shipping and handling charges. Please return product in good condition, in original boxes (whenever possible), and with all paperwork to ensure credit.
Damaged or Defective Products:
If you receive a damaged or defective product, contact a Customer Care Representative within 14 days of delivery at 1-877 PET SIGN (738-7446). Please be prepared to supply the Representative with the order number and product number from your original confirmation e-mail, as well as your e-mail address and phone number. RCR Graphics, Inc. will make every reasonable effort to assist you with providing a replacement sign at no extra charge.
You can expect a refund in the same form of payment originally used for purchase, within 14 days of our receiving your returned product. We will cover the return shipping cost if the return is a result of a manufacturing defect or shipping error.
Returning a Product:
If you wish to return a product to SignsWithAnAttitude.com, please follow the instructions below.
Pack the product(s) securely in the original product packaging, if possible. Please include all paperwork. All products must be returned in good condition, to insure credit. Please include your order number, billing name, and address with the product(s).
Before sending your return shipment, please remove all extra labels from the outside of the package. Send the return package to the following address:
RCR Graphics, Inc.
3130 Dauphine St.
New Orleans, LA 70117
All return shipping charges must be prepaid. We cannot accept COD deliveries. Keep the Return Tracking Number for your return package to monitor delivery status. You can expect a refund in the same form of payment originally used for the purchase, within 30 days of our receiving the returned order. You will be refunded the return shipping cost if the return is a result of a manufacturing defect or shipping error.


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This is MORNING EDITION from NPR News. I'm Renee Montagne.
And I'm Linda Wertheimer. The morning after pill is moving from behind the counter to on the shelf. Last night, the Obama administration announced it will comply with a court order that allows girls and women of any age to buy the emergency contraception without a prescription and without showing ID.
This decision is a sharp reversal for the administration and signals the end of a legal battle that spanned more than 12 years. NPR's Julie Rovner has been covering the story from the beginning and she joins us now. Health advisors first recommended these age restrictions be removed years ago during the early years of the George W. Bush administration but the government has always fought it. Why did the Obama administration give in now?
JULIE ROVNER, BYLINE: Well, basically the Obama administration got backed into a legal corner. Now it's important to know there are two different formulations of this emergency contraceptive pill - a one pill dosage, called One-Step, and the older version where a woman takes two pills 12 hours apart. In April, the government was ordered to make all forms of the drug available over the counter without any age restrictions.
Remember, right now it's available to those 17 and older without a prescription, and those 16 and younger with a doctors' order. But everyone has to ask for it and show ID; that's has been a major barrier. The administration thought making every version of the drug completely over the counter was too drastic, and it appealed.
But it couldn't get courts to go along with delaying the original order while the appeal was pending, and it cited that rather than have every version of the drug available to everyone, it would take the judge up on one of the options that he offered.
WERTHEIMER: And what was that option?
ROVNER: Well, what happens now is that the makers of Plan B One-Step - by far the most popular version of the drug - will submit a new label, which the FDA promises it will, quote, "approve without delay." When that happens it would make that product available on the shelf without age restrictions. That approved without delay part is important, because it's been FDA's years of delay that got the judge to issue the order in the first place.
Now, the FDA said it won't make the two-pill versions of the product available over the counter because it's not as convinced that young teenagers can use it without supervision as it is with the one-pill version. So it may be that for a while that one product will be the only the one that will be easily available.
WERTHEIMER: Now, you mentioned that this is a fight that's been going on for more than a decade? Why is it been so sensitive?
ROVNER: Well, it has to do with young girls and sex, and that's about as sensitive as you can get. Scientists have been firm from the start that the pill is very safe, that even young teenagers understand how to use it to prevent pregnancy after unprotected sex. But conservative groups and even some not-so-conservative people like President Obama have expressed concerns about young girls getting the morning-after pill without the counsel of a parent or a health professional.
On the other hand, having it available without a prescription only for older teens and women has made it significantly more difficult for women to get the drug when they need it, and it is one of those drugs that works better the sooner it's taken. And the judge pointed out in his ruling that the restrictions make it much more difficult for minorities and lower-income women to get the drug because even if they were old enough, they were less likely to have ID.
WERTHEIMER: Julie, thank you.
ROVNER: Thank you.
WERTHEIMER: NPR health policy correspondent Julie Rovner.
(SOUNDBITE OF MUSIC) Transcript provided by NPR, Copyright NPR.

subset: commoncrawl


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NOTE: All items below which are previously owned, come buffed and polished to look like new with a 100% money back guarantee less shipping & handling. All items designated as Factory Brand New are first quality fresh from the factory!
Low Quantities, 1 in stock. Can ship within 1-5 business days if available, otherwise we will notify you.


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Orthodontic FAQs
Frequently Asked Questions About Orthodontics
What is orthodontics?
Orthodontics (also referred to as dentofacial orthopedics) is a specialized form of dentistry focusing on the diagnosis, prevention, and treatment of dental and facial abnormalities.
What is an orthodontist?
An orthodontist is a dental specialist who has received two to three years of additional training and experience. Your orthodontist is able to straighten teeth, correct misaligned jaw structure, and improve the function of your smile.
What's the best age to visit the orthodontist?
If you want to improve the look and feel of your smile, then any age can be a great age to see the orthodontist. The American Association of Orthodontists recommends that children first visit an orthodontist around the age of seven; however, orthodontic treatment is not exclusive to children and teens, with about one in every five orthodontic patients being over the age of 21. Whether you're considering treatment for yourself or for a child, any time is a good time to visit the orthodontist.
How can I take care of my teeth if I'm wearing braces or a retainer?
- ALWAYS remember to brush your teeth after every meal and floss at least once a day.
- Make sure to use toothpaste that contains fluoride, and ask your orthodontist or family dentist if you need a fluoride rinse. This will help prevent cavities!
- If you take out your retainer to eat, make sure you brush your teeth, floss, and remember to keep it safe in its container so that it does not get lost or broken.
- Keep your retainer clean, too, by brushing it gently with a toothbrush and toothpaste. You may also soak it in denture cleaner as instructed by your orthodontist. Do not put your retainer in boiling water or in the dishwasher.
- During your treatment, try to avoid foods with a lot of sugar, which increases the amount of bacteria that grows in your mouth, causing more plaque and possibly cavities.
- Avoid sticky and chewy foods (caramel, chewing gum, gummy bears), hard foods (hard candy, nuts, ice cubes), or any foods that could possibly get stuck in your braces (corn on the cob, soft bagels, ribs, taffy, etc.).
- Be sure to schedule your routine checkups with your family dentist. It is recommended that you continue to visit the dentist every six months.
What are braces?
Braces are used by your orthodontist to help you improve the look and feel of your smile. There are several different types of braces to choose from, including:
- Clear braces
- Ceramic braces
- Lingual braces
- Self-ligating braces
- Invisible braces
- Traditional metal braces
If I get braces, how long do I have to wear them?
The amount of time spent in braces will vary depending on the individual patient, because every smile responds differently to treatment. Treatment times can take anywhere between six and 30 months, but most standard treatments take about 22 months.
Do braces hurt?
Braces do not often hurt though you may feel a small amount of discomfort for a couple days as your teeth, gums, cheeks, and mouth get used to your new braces.
Do I need to brush my teeth more often if I have braces?
With braces, you should brush your teeth at least three times a day to keep your teeth, gums, and mouth healthy and clean. Brushing regularly will help remove any food that may be caught between the braces. You should also floss daily to get in between your braces where your brush isn't able to reach. Your orthodontist can show you how to properly brush and floss once your braces are placed.
If I have braces, do I still need dental checkups every six months?
Yes! In fact, it's even more important that patients receiving orthodontic treatment visit their dentist regularly. With braces, food may be caught in places that your toothbrush can't reach. This causes bacteria to build up that can lead to cavities, gingivitis, and gum disease. Your dentist will work closely with your orthodontist to make sure that your teeth stay clean and healthy while wearing braces.
Will my braces interfere with my school activities like sports, playing an instrument, or singing?
Playing an instrument or a contact sport may require some adjustment when you first get your braces, but wearing braces will not stop you from participating in any of your school activities. If you play a contact sport, it is recommended that you wear a mouthguard to protect your braces or appliance.
How do I schedule my next appointment?
Please schedule your next appointment during your visit in our office. If you need to reschedule, you can do so online or by text message to our phones.


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Cheating Alleged in US Nuclear Missile Force
In what may be the biggest such scandal in Air Force history, 34 officers entrusted with land-based nuclear missiles have been pulled off the job for alleged involvement in a cheating ring that officials say was uncovered during a drug probe.
The 34 are suspected of cheating several months ago on a routine proficiency test that includes checking missile launch officers' knowledge of how to handle an "emergency war order," which is the term for the authorization required to launch a nuclear weapon.
The cheating scandal is the latest in a series of Air Force nuclear stumbles documented in recent months by The Associated Press, including deliberate violations of safety rules, failures of inspections, breakdowns in training, and evidence that the men and women who operate the missiles from underground command posts are suffering burnout. In October the general who commands the nuclear missile force was fired for engaging in embarrassing behavior, including drunkenness, while leading a U.S. delegation to a nuclear exercise in Russia.
The AP disclosed in May an internal Air Force email in which a missile operations officer complained that his force was infested with "rot" — bad attitudes and disregard for discipline.
A "profoundly disappointed" Air Force Secretary Deborah Lee James, the service's top civilian official, told a hurriedly arranged Pentagon news conference Wednesday that the alleged cheating at Malmstrom Air Force Base, Mont., was discovered during a previously announced probe of drug possession by 11 officers at several Air Force bases, including two in the nuclear force who are among the 34 suspected of cheating.
"This is absolutely unacceptable behavior," James said of the cheating, which Gen. Mark Welsh, the Air Force chief of staff, said could be the biggest such scandal in the history of the missile force.
"We do not know of (another) incident of this scale involving cheating in the missile force," Welsh said.
A spokesman for Defense Secretary Chuck Hagel said the Pentagon chief, who just last week visited a nuclear missile base and praised the force for its professionalism, was "deeply troubled" to learn of the cheating allegations. The spokesman, Navy Rear Adm. John Kirby, said Hagel insisted he be kept apprised of the investigation's progress.
Sen. Mark Udall, D-Colo., urged Air Force leaders to take swift and decisive action to ensure the integrity of the nuclear mission.
"There simply is no room in our Air Force, and certainly in our nuclear enterprise, for this type of misconduct," said Udall, the chairman of Armed Services' strategic forces subcommittee.
Rep. Howard "Buck" McKeon, chairman of the House Armed Services Committee, said he has confidence in the majority of men and women in the missile force.
"I'm saddened that a few serious violations have sullied the name of an otherwise honorable group of professionals," McKeon said.
James said she will travel to each of the Air Force's three nuclear missile bases next week to learn more about conditions within the missile launch force and the more senior officers who manage them. She suggested that the cheating was confined to this single case involving 34 officers, although numerous missile officers have told the AP confidentially that some feel compelled to cut corners on their monthly proficiency tests because of intense pressure to score at the highest levels to advance in the force.
"I want all of you to know that, based on everything I know today, I have great confidence in the security and the effectiveness of our ICBM force," James said. "And, very importantly, I want you to know that this was a failure of some of our airmen. It was not a failure of the nuclear mission."
James, who has been in the job only four weeks, said the entire ICBM launch officer force of about 600 will have been retested by the end of the day Thursday.
Welsh said he knew of no bigger ICBM cheating scandal or launch officer decertification in the history of the missile force, which began operating in 1959. Last spring the Air Force decertified 17 launch officers at Minot Air Force Base, N.D., for a combination of poor performance and bad attitudes; at the time the Air Force said it was the largest-ever one-time sidelining of launch officers. It later said 19 had been decertified; they were held off the job for two months of retraining.
Welsh said one launch officer at Malmstrom was found to have sent one or more text messages to 16 other launch officers with answers to their test. He said further questioning at Malmstrom determined that 17 other launch officers "self-admitted to at least being aware of material that had been shared. We don't yet know how or if each of those officers used that material, but we do know that none of them reported the incident to their leadership."
There are about 190 ICBM launch officers stationed at Malmstrom.
Welsh said the probe continues. "People at every level will be held accountable if and where appropriate," the general said.
The Air Force's nuclear mission includes operation of 450 Minuteman 3 intercontinental ballistic missiles. The 341st Missile Wing at Malmstrom, where all 34 suspected cheaters are based, is responsible for 150 of the 450 ICBMs. The 34 are junior officers: second lieutenants, first lieutenants and captains. Of those 34, two also are implicated in the drug probe.
The Air Force operates Minuteman 3 missiles at two others bases: F.E. Warren in Wyoming and Minot in North Dakota.
The Malmstrom unit failed a nuclear safety and security inspection in August but succeeded on a redo in October. Welsh said the alleged cheating took place in August or September; he said other details could not be released because the matter remains under investigation by the Air Force Office of Special Investigations.
The drug investigation that led to the discovery of alleged cheating was disclosed by the Pentagon last week. It said then that it involved 10 officers at six bases — five in the U.S. and one in England. On Wednesday the Air Force said the number of suspects has grown to 11. Welsh said he could not comment further on the drug probe.
James said that the ICBM force "needs attention" and that while immediate corrective action is being taken, Air Force leaders are planning to address some longer-term initiatives.
(Copyright 2014 by The Associated Press. All Rights Reserved.)


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B+ Cubensis Spores
B+ magic mushroom spore vials are produced under sterile conditions and should be kept dark and refrigerated (2-8°C) to increase the shelf life of the spores.
Vial vs. Syringes
Spore vials are superior to the spore syringes in most fields. Get the best results when cultivating B+ magic mushrooms with this quality spore vial. Using spore vials will result in a higher success rate in the colonization and fruiting process.
Reasons to go Vial:
- Longer shelf life than most spore syringes (2 years vs 6 months)
- It's easier to get ALL spores out of the container. Plastic syringes are often charged with static electricity making the spores stick to them. Glass vials are never charged, so 100% of the spores will come out.
- Works great with liquid culture growth media. Syringes can be prepared with a different solution, rendering any liquid culture medium unusable.
- Spore vial solution has over a 1000 grow parts per milliliter, versus 500 g.p.p. ml or even less in most syringes.
- Professional look and feel
- Takes up less space
- Easier to transport
- 1x Glass Vial with 10ml B+ cubensis spore solution
- 1x Sterile 10ml Syringe
- 2x Alco Preps
Instructions to use a B+ spore vial
The vials have a cap with a circular rubber membrane. The rubber membrane, or septa, can be pierced by the needle of a syringe, but will stop any airflow, micro organisms or anything else to go through by itself.
Shake the B+ spore vial vigorously to spread the spores evenly throughout the vial. Remove the protective stopper cap from the top of the vial and sterilize the septa with an alco prep. Unpack the sterile syringe and remove the protective cap from the needle. Insert the needle of the syringe through the septa.
The point of the needle should be submerged in the spore solution. Pull back the plunger of the syringe slowly so that the syringe will fill with spore solution. Just 3 milliliter of spore solution is needed to colonize 1 liter / 1.05 quart of substrate. After having filled the syringe with the required amount of spore solution, slowly take out the needle from the vial.
To proceed from here to the inoculation process, there are several methods to choose from:
Dropping the spore solution onto the substrate
After having prepared your own substrate or cakes, you can drop the B+ spore solution directly from the syringe onto this. Press the plunger slowly so that dropplets of spore solution will come out of the needle. Every dropplet that will be in contact with the substrate is a potential mycelium growth point. Spread out these dropplets over the substrate evenly to colonize the substrate with mycelium.
Injection through injection ports
This is almost identical as dropping the spore solution onto the substrate. Open the injection port by pulling back the port protection cap. Use a alco prep to sterilize the injection port entry. Pierce the opening with the needle. Now drop the spore solution evenly over the substrate inside the spawn bag or grow box. After the B+ spore solution is injected, remove the syringe and close the injection port with the port protection cap.
Liquid culture for faster colonization and stronger mycelium
When injecting the B+ spore solution in a 'bath of nutrients', such as the Liquid Culture Growth Medium, the spores will form into mycelium inside this liquid suspension. This is called liquid culture or LC for short. Liquid Culture Growth Medium itself can be used to inoculate substrate and cakes. Liquid culture growth medium has a higher success rate and will be much more reliable than trying to germinate the spores without the use of LC. In short: Using LCs will increase the chance on mushrooms.
Note: The Liquid Culture Growth Medium will not work well with our spore syringes. B+ Cubensis Spores
Study spores and research using a microscope
Seen from a scientific point of view; all Psilocybe cubensis are alike. But they do differ slightly in appearance and fruiting speed (phenotype). There are numerous Psilocybe cubensis that have different phenotypes. These different cubensis are not considered subspecies, but different strains. The B+ is a strain of Psilocybe cubensis.
The differences in phenotype can be seen with the naked eye, but the true beauty lies under the microscope. TThe wondrous world of the spores. Many of our customers are scientists, doing research on these differences in a homemade laboratory. After having prepared your microscope slide, drop some of the B+ spore solution on it. Cover the specimen with a microscope covering glass. The best magnification for Psilocybe cubensis and Panaeolus cyanescens spore research is a magnification of 1000x or higher. B+ Cubensis Spores
The syringe and reusing it
After using the syringe to inoculate the substrate, cake, or LC with B+, you can reuse the empty syringe after you have sterilized the needle. This can be done with a spirit burner or lighter. Burn the needle by keeping it in the flame long enough to make it glow orange. Let it cool down before you insert the needle again. Instead of reusing one, you can also order a sterile needle separately. B+ Cubensis Spores
Store the B+ vial in the refrigerator between 2°C – 8°C or 35°F – 46°F. Leave the 'septa protecting stopper cap' in place when storing the vial. After removing this protective cap, always sterilize the septa with an alco prep before you insert the syringe.
B+ spore vials can be stored this way for 2 year after leaving our warehouse. B+ Cubensis Spores


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Invasion of Sennacherib. 1In the fourteenth year of King Hezekiah, Sennacherib, king of Assyria, went up against all the fortified cities of Judah and captured them.* a 2From Lachish the king of Assyria sent his commander with a great army to King Hezekiah in Jerusalem. When he stopped at the conduit of the upper pool, on the highway of the fuller's field, 3there came out to him the master of the palace, Eliakim, son of Hilkiah, and Shebna the scribe, and the chancellor, Joah, son of Asaph. 4The commander said to them, "Tell Hezekiah: Thus says the great king, the king of Assyria: On what do you base this trust of yours? 5Do you think mere words substitute for strategy and might in war? In whom, then, do you place your trust, that you rebel against me? 6Do you trust in Egypt, that broken reed of a staff which pierces the hand of anyone who leans on it? That is what Pharaoh, king of Egypt, is to all who trust in him.b 7Or do you say to me: It is in the LORD, our God, we trust? Is it not he whose high places and altars Hezekiah has removed,* commanding Judah and Jerusalem, 'Worship before this altar'?c
8"Now, make a wager with my lord, the king of Assyria: I will give you two thousand horses, if you are able to put riders on them. 9How then can you turn back even a captain, one of the least servants of my lord, trusting, as you do, in Egypt for chariots and horses? 10Did I come up to destroy this land without the LORD? The LORD himself said to me, Go up and destroy that land!"d
11Then Eliakim and Shebna and Joah said to the commander, "Please speak to your servants in Aramaic; we understand it. Do not speak to us in the language of Judah within earshot of the people who are on the wall."*
12But the commander replied, "Was it to your lord and to you that my lord sent me to speak these words? Was it not rather to those sitting on the wall, who, with you, will have to eat their own excrement and drink their own urine?" 13Then the commander stepped forward and cried out in a loud voice in the language of Judah, "Listen to the words of the great king, the king of Assyria. 14Thus says the king: Do not let Hezekiah deceive you, for he cannot rescue you. 15And do not let Hezekiah induce you to trust in the LORD, saying, 'The LORD will surely rescue us, and this city will not be handed over to the king of Assyria.' 16Do not listen to Hezekiah, for thus says the king of Assyria:
Make peace with me
and surrender to me!
Eat, each of you, from your vine,
each from your own fig tree.
Drink water, each from your own well,e
17until I arrive and take you
to a land like your own,
A land of grain and wine,
a land of bread and vineyards.
18Do not let Hezekiah seduce you by saying, 'The LORD will rescue us.' Has any of the gods of the nations rescued his land from the power of the king of Assyria?f 19Where are the gods of Hamath and Arpad? Where are the gods of Sepharvaim? Where are the gods of Samaria? Have they saved Samaria from my power?g 20Who among all the gods of these lands ever rescued their land from my power, that the LORD should save Jerusalem from my power?" 21But they remained silent and did not answer at all, for the king's command was, "Do not answer him."
22Then the master of the palace, Eliakim, son of Hilkiah, Shebna the scribe, and the chancellor Joah, son of Asaph, came to Hezekiah with their garments torn, and reported to him the words of the commander.
* [36:1–39:8] Except for 38:9–20 (Hezekiah's prayer of thanksgiving), this historical appendix describing the siege, etc., is paralleled in 2 Kgs 18:13–20:19, which, however, has certain details proper to itself. The events are also reflected in the cuneiform inscriptions of Sennacherib.
* [36:1] The occasion for this Assyrian attack was Hezekiah's attempt to reject Judah's status as vassal to Assyria, relying on help from Egypt, a course of action condemned by Isaiah (see notes on 28:15, 18; 28:16; 29:7–8; 30:1–17; etc.). 2 Kgs 19:14–16 reports that Hezekiah surrendered to the Assyrians and paid the tribute imposed on him—a report omitted in the Isaiah text.
* [36:7] The Assyrians assert that Hezekiah's removal of the high places and altars (unofficial sanctuaries) was taken by the Lord as an insult. They declare to Jerusalem's emissaries that the city therefore no longer has a right to the Lord's protection and that they are the ones who truly carry out his will (cf. v. 10).
* [36:11] The emissaries of King Hezekiah ask that the conversation be carried on in Aramaic, not in Hebrew, for they fear the effect of the Assyrian claims upon the morale of the people.
a. [36:1] 2 Kgs 18:13; 2 Chr 32:1.
c. [36:7] 2 Kgs 18:4.
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A Piece of My Heart (Author Unknown)
One day a young man was standing in the middle of the town proclaiming that he had the most beautiful heart in the whole valley. A large crowd gathered and they all admired his heart for it was perfect. There was not a mark or a flaw in it. Yes, they all agreed it truly was the most beautiful heart they had ever seen. The young man was very proud and boasted more loudly about his beautiful heart.
Suddenly, an old man appeared at the front of the crowd and said "Why, your heart is not nearly as beautiful as mine." The crowd and the young man looked at the old man's heart. It was beating strongly, but it was full of scars. It had places where pieces had been removed and other pieces put in, but they didn't fit quite right and there were several jagged edges. In fact, in some places there were deep gouges where whole pieces were missing.
The people stared — how can he say his heart is more beautiful, they thought? The young man looked at the old man's heart and saw its state and laughed. "You must be joking," he said. "Compare your heart with mine. Mine is perfect and yours is a mess of scars and tears."
"Yes," said the old man, "yours is perfect looking but I would never trade with you. You see, every scar represents a person to whom I have given my love – I tear out a piece of my heart and give it to them, and often they give me a piece of their heart which fits into the empty place in my heart, but because the pieces aren't exact, I have some rough edges, which I cherish, because they remind me of the love we shared."
"Sometimes I have given pieces of my heart away, and the other person hasn't returned a piece of his heart to me. These are the empty gouges — giving love, is taking a chance. Although these gouges are painful, they stay open, reminding me of the love I have for these people too, and I hope someday they may return and fill the space I have waiting. So now do you see what true beauty is?"
The young man stood silently with tears running down his cheeks. He walked up to the old man, reached into his perfect young and beautiful heart and ripped a piece out. He offered it to the old man with trembling hands. The old man took his offering, placed it in his heart and then took a piece from his old scarred heart and placed it in the wound in the young man's heart. It fit, but not perfectly, as there were some jagged edges. The young man looked at his heart, not perfect anymore but more beautiful than ever, since love from the old man's heart flowed into his.
[Thanks, to Don Jackson (http://heartbeatoftheinternet.com/) for tracking down the text for me.]
You can see photos of my series on Instagram https://www.instagram.com/mppc1967/ or Facebook https://www.facebook.com/StephanieBarnesArt/


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Regular price $28.00 Sale
The unisex soft-style t-shirt puts a new spin on casual comfort. Made from very soft materials, this tee is 100% cotton for solid colors. Heather colors and sports grey include polyester. The shoulders have twill tape for improved durability. There are no side seams. The collar is made with ribbed knitting to prevent curling damage.
.: 100% ring-spun cotton (fiber content may vary for different colors).: Light fabric (4.5 oz/yd² (153 g/m²)).: Eurofit.: Tear-away label.: Runs true to size


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- Brand: Gem Bijou Jewellery
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- Price: To be Determined
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Well look at that. I was somewhat recovered from the overstimulation of senses in Tokyo and then this package had to arrive! I wore the skirt today, along with a permanent smile. At times during the day I would also make some of the following faces, and my some I mean, yes, the least attractive/most creepy/most likely to have been made at some point by Kristin Wiig's Lawrence Welk character on SNL:
Anyway, skirt is of course nuts and amazing. And it has a pocket. Today I carried around pieces of Milky and a tube of pink lipstick. I don't know, I don't actually use it, but I like knowing it's there in case I suddenly want to be that annoying girl Karen in Freaks and Geeks and write "PYGMY GEEK" on someone's locker.
I am a dweeb! But erm yeah.
Wellll that's that. I don't need anything again ever. God, isn't life nice sometimes? Or in this case really great?
Hope everyone is having a splendid week ("splendid"...do I think I'm Mary Poppins or something?) and good night! <3


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( Member of company: Stichting ALS Nederland )
On Sunday, September 8, 2024, I will participate in the Amsterdam City Swim to raise as much money as possible for ALS.
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To Christ our Lord
I caught this morning morning's minion, king-
dom of daylight's dauphin, dapple-dawn-drawn Falcon, in his riding
Of the rolling level underneath him steady air, and striding
High there, how he rung upon the rein of a wimpling wing
In his ecstacy! then off, off forth on swing,
As a skate's heel sweeps smooth on a bow-bend: the hurl and gliding
Rebuffed the big wind. My heart in hiding
Stirred for a bird,—the achieve of, the mastery of the thing!
Brute beauty and valour and act, oh, air, pride, plume, here
Buckle! AND the fire that breaks from thee then, a billion
Times told lovelier, more dangerous, O my chevalier!
No wonder of it: shéer plód makes plough down sillion
Shine, and blue-bleak embers, ah my dear,
Fall, gall themselves, and gash gold-vermillion.


text:
Good morning, I'm David Greene.
The government shutdown is over and that means the National Zoo's panda cam is back. After 16 days, it's a reminder they grow up so fast. When we last saw the zoo's panda cub, she was pink and mostly hairless, weighing just three pounds. So when the feed flickered to life yesterday, panda fans were delighted to see the cub has sprouted fur and grown to five pounds. She's also opened her eyes and ears. Maybe Congress should take a cue.
You're listening to MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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"The replacement order arrived today, just as you promised. I am overwhelmed by Pegasus' handling of what was a UPS failure. Your extraordinary efforts to make things right for this customer will make Pegasus my first choice for parts and supplies in the future."
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text:
I'm always trying to figure out exactly how to best use flickr. I know there are untold photographic riches to be mined – but how exactly to extract them?
I was recently sent a link to a series of photographs of sleeping Japanese commuters which inspired me to look up what other pictures there were on the subject, and - BAM! – a little treasure trove that's funny, and interesting, and illustrates the vast cultural differences in the world.
These pictures got me thinking about subway pictures in general and I figured I would post an incredibly brief history of the genre, starting with Walker Evans' famous series taken in the late 1930s. In this groundbreaking work, shot surreptitiously with a 35mm lens poking through his buttonhole, Evans aimed to break free of the artifice of conventional studio portraiture and went on to create one of the most important and influential series in American photography. It took twenty years for the pictures to be published, but the series became a seminal point in the medium. "It was" he said, "my idea of what a portrait ought to be: anonymous and documentary and a straight-
forward picture of mankind."
This definition and a reliance on the hidden camera became both a mantra and a direct template for Harry Callahan's "Women Lost in Thought" and P.L. DiCorcia's "Heads" – two of my favorite bodies of work which while they happen to be taken on the street are really "subway" pictures in the Evans tradition.
In between Callahan and DiCorcia, there was a true return to the subway, Bruce Davidson's 1980 "Subway" with its adventurous blend of Color photography (with a capital C) and photojournalism. Four bodies of work – four totally distinct visions. (And to prove that everyone is influenced by someone, Evans was specifically inspired by Honoré Daumier's "Third-Class Carriage" of 1863 - a painting he saw at the Met.) Now build on that!
Two of Walker Evans' photographs.


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Billy Donovan spurns Magic and returns to
I am only surprised because you rarely see a coaching move of this magnitude (national champ college coach jumps to the NBA) get reversed the day AFTER the deal is signed. If Billy was going to turn down the job, I figured it would have happened before the contract was signed, press conferences held, etc.
But that's not how it happened.
To the Magic's credit, it sounds like they're going to let Billy go. What would be the point in making someone stay who didn't want to be there? Because his deal was signed, they have every right to financial penalties. Steep ones, frankly. They have been jilted like Granny Weatherall. (Shout out: Katherine Anne Porter and my 10th grade English teacher, brutally demanding to the point where I remember the "Jilting" story enough to cite it in a sports blog post nearly 20 years later. Who's with me? Anyone? No one?)
And to the Gators' credit, they're going to get their two-time-reigning national-champ coach back. Players will be happy. Boosters will be happy. Fans will be happy. Recruits will be happy. (Future recruits will have to decide whether they think this means Billy is REALLY committed to staying or whether rival coaches' claims that the Magic gig showcased Billy's wandering eye.)
Here's the thing about that: Billy has now turned down (a)
Especially when those jobs would have to compete with "legacy." Perhaps he read the many arguments last Friday (including mine) that reminded him that he has the rare chance to join the
Besides the Magic being humiliated, the news has two downsides worth noting:
(1) Billy comes across like a huge flake, even if it can be spun as "his heart was in college hoops," which is wonderful, but still. When you change your mind AFTER you sign the $27.5 million contract and hold all the press conferences, that's not just a simple mulligan to forget about. Unless he stays at
(2) Presumptive successor Anthony Grant would have been an amazing coach at
Finally: Biggest coaching flip-flop ever? Since you know I love a good superlative, I would say that this is the biggest coaching-move flip-flop in basketball history (college or NBA).
I can't quite say it's the biggest coaching flip-flop of ANY sport, because nearly a decade later, Bill Belichick's decision to go from the Jets to the Patriots (after just one day) turned out to be staggeringly monumental for NFL history. THAT is the biggest coaching flip-flop ever, though at the time, no one would have guessed it. (Note: Billy D. created his dynasty BEFORE his flip-flop; Bill B. had has AFTER his flip-flop.)
What next for the Magic? Stan Van Gundy, apparently. Doesn't have quite the same cachet as Billy D, but at this point, the Magic are probably right to stick with a coach who is sure he wants to be in the NBA. And nothing says "wants to be in the NBA" like picking from the NBA Coaching Recycling Bin.
Piniella suspended indefinitely: MLB takes a "get-tough" lesson from the NFL and NBA – and does the right thing. We all find Piniella entertaining. Some find him insufferable. But his "I'm going to go freaking nutjob insane on you" routine is so tired, he needed the same kind of time-out you'd give an infant. (Update: The Chicago Trib says he'll get 5 games.)
Yankees-Red Sox, Cont'd:
MLB Stud: AL Central Awesomeness: The Tigers got a split with the division-leading Indians behind the still-unbeaten Jeremy Bonderman (5-0). Remember when the AL East was supposed to be dominant? This is why MLB is smart to not listen to knee-jerk instant-historians who call for division realignment after any single given year (cough).
MLB Dud: Ron Zook. Adding insult to injury these days at Wrigley, the Illinois football coach completely butchered "Take Me Out to the Ball Game" on Saturday. (via Sports by Brooks)Clemens Watch: Season debut expected on Saturday vs. Pirates. Strikes me as a much more favorable matchup than the White Sox tonight.
NBA Weekend: Cavs rule! As you'll see below, I see the Cavs' Eastern title as an exception to the "Ring or Bust" philosophy I normally apply to playoff success. For the same reason the Mavs' season was a complete waste with anything but a title (let alone a first-round exit), the Cavs' season is a success for exceeding expectations and breaking through to the Finals for the first time in the LeBron Era. Or any era.
NBA Stats: If you care about "plus-minus" (and you should), you should read Fanhouse's Tom Ziller on the New York Times' disastrous attempt to explain it provocatively. What a brick.
NHL: Chris Pronger out for Game 4 after Game 3 forearm. In any other sport, would a player previously suspended for an illegal and vicious hit IN THE PREVIOUS SERIES be punished as if this was a first-time offense? Where's the sense of punishment scaled for a "repeat offender?" I don't care that it's the Stanley Cup. What's the incentive for goons to lay off the (particularly) dangerous hits if they know they'll be treated, each and every time, like one-time things? (You NHL experts can school me on this.)
NASCAR: I don't know any sport that is as obliterated by bad weather as NASCAR. (Even golf.) What an Achilles' heel of the sport.
Women's College World Series (Softball): Sad to see the end of a great season by Northwestern.
Mixed Martial Arts: Johnnie Morton made his MMA debut and got absolutely obliterated, KO'ed in 38 seconds and taken off the mat in a neck brace, then refusing to submit to drug tests afterward. When insult and injury are so intermingled that you can't even hope to untangle them, that's a bad night.
Pop Culture Watch: Sopranos. Did you catch the normally straighter-than-straight-laced Eric Mangini make a cameo appearance on The Sopranos? Nice to see him get in just under the wire. Funny: I would have figured Tony Soprano to be a Giants guy.
As the Sopranos heads into its final week of existence (new episodes, at least), it's worth asking if it's the greatest dramatic series in TV history (it's unfair to compare it to the greatest TV sit-coms ever, like Seinfeld or The Simpsons... apples and oranges).
I know a lot of people think it's the greatest TV drama of all time. I'm not going to try to disagree with you. There's only one show I'd rank ahead of it: "The Wire." (Trying to rank-order "The Sopranos" vs. "The Wire" could be one freaking hell of an awesome PhD dissertation.)


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Rs. 555.14
This color festival enjoys with your friends and cousin with this Pichkari.
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Price | Rs. 555.14 |
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Thursday, November 13, 2008
Holiday Pumpkin Bread - You Want It, But You Don't Knead It
The only thing I didn't like about the technique was the way it was finished by baking in a red-hot Dutch oven. I figured there had to be a way to make this work by just baking on a pan as per usual. As I say in the video recipe, there is no trick photography, or editing to make this look easier than it is. It's the kind of recipe someone who has never baked before could master the first time.
Since the holiday season is almost upon us, I decided to replace a bit of the water with pumpkin puree. The results were quite stunning. The flavor is very subtle, just a slight earthy undertone, and the tiny dash of spice is perceivable only to the nose. For plain bread, just use all water, and follow the steps the same way. Make this bread. Enjoy!
1/2 cup plain pumpkin puree (use water for plain bread)
1 cup water plus 1 tablespoon
1/4 tsp dry active yeast
1 1/4 tsp salt
3 cups flour
cornmeal as needed
111 comments:
Wow, this looks SO COOL. I'm gonna go make it right now!
Jackie - November 13, 2008 at 5:58 PM
- Jimmy said...
Awesome. I've had two cans of pumpkin sitting in my pantry for 2 years now. I guess I will finally use them.
- November 13, 2008 at 6:37 PM
- childsdish said...
OK - Did I sense sarcasm in your voice with that remark about your mom loving cats? If you really called her meow-meow I bet she just might hit you over the head with an old-fashioned iron skillet!
- November 13, 2008 at 6:46 PM
- Pyrofish said...
Glad to see you tried it. I like your way better than in the cast iron. I think I'll make a loaf for my sister-in-law's birthday party this weekend. They already have me cooking, might as well bring over some tasty bread too!
- November 13, 2008 at 7:11 PM
- admin said...
I have a batch rising right now... can't wait.
- November 13, 2008 at 9:15 PM
Hey Chef John, I am so thrilled that the link I sent "blew your mind". You have blown my mind so many times that I was glad to return the favour:
Salmon Cakes & aioli - mind blowing
Caramel Chicken - mind blowing
Spicy orange chicken - mind blowing
Pasta in broccoli and garlic sauce - mind blowing
Romesco sauce - mind blowing
Pork with apple dijon pan sauce - mind blowing
Chicken Marsala - mind blowing
Flattata - mind blowing
(I could go on & on....)
These are recipes I now make on a regular basis. Everyday at our house is Chef John Appreciation Day!
Anyway...I had a feeling you would put your own special Chef John twist on this bread and I look forward to trying your variation. Since learning this technique I now make bread every other day, usually using 1/2 multigrain flour, 1/2 white flour and find that adding 1 tsp. lemon juice to the water makes the rise even better.
So how about that mushroom soup recipe I requested a while back? It may seem really basic to you but I have never made mushroom soup in my life and the canned stuff is just not an option (gag).
Pretty please? :-) - November 13, 2008 at 10:29 PM
- Chef John said...
Thanks!! Ok, mushroom soup it is. (remind me if you don't see it) ;)
- November 13, 2008 at 11:40 PM
- Connie T. said...
I make bread like that but I knead it after the rise, just for like 10 times. I do use the cast iron dutch oven, but it does not have to be blazing hot, I cook it at 400 degrees. I will have to try it with the pumpkin. I bet cranberries would be good in it too.
- November 14, 2008 at 12:10 AM
- admin said...
This made a great lunch. I couldn't wait, and I sliced it hot...
Check out my pics here:
http://rickeygalloway.com/blog.aspx - November 14, 2008 at 3:21 PM
- Chef John said...
Looks great! Everyone else...send in your pictures too!
- November 14, 2008 at 3:53 PM
Hmm... I wonder if this can be done with sweet potato? I'm going to try it out!
- November 14, 2008 at 4:18 PM
I knew about this no-knead bread recipe when Bittman first posted in the New York Times; I never made it because I just didn't have the Dutch oven pot to do the baking. It seems like it'd be a no-brainer to still attempt the recipe, but it never occurred to me to bake it via your method as it seemed SO necessary to have the hot Dutch oven pot. Thanks for recipe technique :)
- November 14, 2008 at 4:22 PM
- Unknown said...
Hi Chef - looks interesting. If I were to make plain bread, does the yeast need any sugar?
- November 14, 2008 at 11:37 PM
- Chef John said...
Nope, otherwise it may grow to fast. Just do everything the same except the pumpkin for water.
- November 15, 2008 at 1:55 AM
- Joseph said...
Chef John, I can't find pumpkin puree at the local grocery stores, only pumpkin filling. What do I do? I am off to cook it plain :(
- November 15, 2008 at 2:00 AM
- Chef John said...
roast a butternut squash and use 1/2 cup of that. They taste almost identical
- November 15, 2008 at 3:23 AM
Does Williams-Sonoma carry the 1/100 tsp measuring spoon???
Luisa-Vacaville - November 15, 2008 at 1:30 PM
- Chef John said...
Don't laugh- I bet they do!
- November 15, 2008 at 1:42 PM
This recipe would make fabulous rolls for Thanksgiving dinner...
MMMmmmmmmmmm. - November 15, 2008 at 5:45 PM
- Alex said...
Chef John,
First of all, I'm still loving your blog. So many recipe ideas, so little time!
I wanted to ask you a quick question: How long do you think this bread will keep after one makes it? I have a potluck to go to on Tuesday night and will have NO TIME that day! So I was wondering if it would be ok to make this a day in advance and serve it the following night.
Thanks again!
Oh, and for some reason the video doesn't seem to show up. It might be something wrong with flash on my end; but it wasn't working in any of my browsers, so I thought I would let you know. - November 16, 2008 at 9:25 PM
- Chef John said...
Should be fine the next day. Keep it wrapped, and maybe pop it into a hot oven for 5 minutes if you want to heat the crust. But should be good.
- November 16, 2008 at 9:27 PM
Chef John!
Great post! I'm going to be baking this in the next couple of days and I was wondering how much of the little individual package of active dry yeast I should use to duplicate this recipe. This particular one I have is 87.5 grams / per package. Much obliged! - November 17, 2008 at 2:23 AM
- Chef John said...
just a 1/4 tsp dry active yeast
- November 17, 2008 at 2:27 AM
- Unknown said...
Dear Chef John,
What happened to the video? I was going to make this today. I have all the ingredients, but not the instructions.
your fan! - November 17, 2008 at 9:58 AM
- Chef John said...
Thanks. The recipe seems to be playing fine. Sometimes the hosting sites go down for a bit.
- November 17, 2008 at 11:21 AM
Hey Chef,
I make this bread all the time...the no-knead stuff.
I've done it with olives, sundried tomatoes, caramelized onions, etc...raisins too.
I use buttermilk instead of water...it gives it a wonderful tangy flavor!
Thanks though...very nicely done. - November 18, 2008 at 2:43 AM
Thanks for your quick response, Chef John. I was also planning on replacing the 3 cups of flour with half whole wheat and half rye flour. Would I have to alter the recipe in any way? And could I put some chestnuts? Sorry for the million questions... Thanks in advance..~
- November 18, 2008 at 3:52 AM
- Chef John said...
I haven't tried an all wheat/rye version so Im not sure, maybe our bakers can help. I would think the same recipe will work, but will be a bit denser.
- November 18, 2008 at 12:17 PM
You are correct...I have tried it with wheat flour and it's about twice as dense and doesn't rise as well....perhaps more rising agent/baker powder?
Not sure. I didn't try it again. - November 18, 2008 at 12:35 PM
- Chef John said...
lemon juice has been suggested. I wouldnt add any baking powder though.
- November 18, 2008 at 12:51 PM
- Alex said...
Chef John,
I ended up making two loaves this morning: one for my pot luck and one for a colloquium at my department.
I just got back from the colloquium and the bread went over AMAZINGLY. It's turned out perfect. Thanks once again for an outstanding and flavorful recipe! :) - November 18, 2008 at 9:02 PM
- Rosko said...
Chef, here's my bread. Had some trouble getting it out of the pan, but it still photographed well. Any advice for a stubborn loaf?
http://photos-b.ak.fbcdn.net/photos-ak-snc1/v369/89/55/146100050/n146100050_30398537_9576.jpg - November 18, 2008 at 9:39 PM
- Chef John said...
looks great! just use more cornmeal, lots of cornmeal
- November 18, 2008 at 10:18 PM
Hi chef!
just finished a dlicious supper of Chef John's bread (without the pumpkin) & frittata. was wonderful.
I used 1/2 high gluten four & 1/2 all purpouse, & i really got a rise.
Thanks! - November 19, 2008 at 6:16 PM
hey chef john, would it be ok not to use cornmeal and just bake it on a silicon mat? thank u!
- November 19, 2008 at 6:44 PM
- Chef John said...
sure, but what do you have against cornmeal?
- November 19, 2008 at 6:48 PM
I was interested in this recipe, but the dutch oven put me off too, so I was happy to see it done without the DO.
If you put in olives or sundried tomatoes, does the liquid need adjustment?
Was also glad to see the list of Chef John favorites. I have a couple on my list, but I am a new fan and just starting out. I will be looking up all the recipes on the Chef John Appreciation Day list and seeing if they fit into my own repertoire (sp?). - November 19, 2008 at 7:21 PM
I'm wondering if this would fit into a regular loaf pan? Or two? Love it, tastes great, but hubby wants "sandwich shaped bread" for his lunches.
Thanks! - November 19, 2008 at 7:54 PM
- Chef John said...
You can tray, it should work, just not crusty.
- November 19, 2008 at 8:56 PM
- Chef John said...
olives or sundried tomatoes shouldn't change the liquid amounts. But, I don't like sundried tomatoes. Nuts will work also.
- November 19, 2008 at 8:59 PM
lol nothing against cornmeal, just don't have it at the moment xP
- November 20, 2008 at 12:26 AM
will sweet potato work?
Yvonne - November 20, 2008 at 8:58 PM
- Chef John said...
yes Sweet potato should be fine.
- November 20, 2008 at 11:23 PM
You make it look so easy, like even I could do it. Thank you for the confidence. I'm going to try it.:)
- November 21, 2008 at 10:57 AM
- Rosko said...
Chef John,
Thank you so much for this recipe. I made it for myself, and it was gone the same night! Then I made two loaves, one for a church potluck, one for work just because, and they went over GREAT!!!!
Now I have two more rising in the oven for Church on Sunday . Whew! After that I still have enough pumpkin for 4 more, but I don't know that I have enough FLOUR!!!!
Thank you very much for this recipe! When will you make my first loaf (which I sent you a link to already) famous?! - November 22, 2008 at 3:23 AM
- Chef John said...
thanks! please send the link again. I don't see it.
- November 22, 2008 at 3:47 AM
- Rosko said...
Here's my first loaf: http://photos-b.ak.fbcdn.net/photos-ak-snc1/v369/89/55/146100050/n146100050_30398537_9576.jpg
And here's my second set:
I'm a bread-making fool these days! My roommates are getting annoyed, but oh well! - November 22, 2008 at 9:22 AM
- Unknown said...
I finally made this bread today! It was fine. It smelled and looked great up until the oven stage. I think my oven was way too hot (out of calibration). Bread turned out good, but did not sound or look like the inside of your bread. Plus, none of my knives seemed sharp enough to slice down the middle like you did. Oh, well, still edible and I can hardly wait to try it again.
- November 25, 2008 at 5:07 PM
hey hey just a little warning for the dummies like me, don't use corn stach instead of cornmeal cause your oven may explose! And it sleems like ****!
- November 29, 2008 at 3:13 PM
- Unknown said...
is corn starch and cornmeal not the same thing?
yvonne - November 29, 2008 at 9:23 PM
- Chef John said...
No... cornstarch is a white powder, corm meal is a yellow granular meal. Plus one package says corn meal and one says cornstarch which is also a great way to tell.
- November 29, 2008 at 10:56 PM
- Unknown said...
Chef John, I made your bread three times, all times, the inside of my bread does not come out like yours. It it because I am not slicing down the middle sharp enough? I finally bought a razor to try it in place of my knives.
Thanks, Me - November 30, 2008 at 12:33 AM
- Unknown said...
Chef John, I made your bread three times, all times, the inside of my bread does not come out like yours. It it because I am not slicing down the middle sharp enough? I finally bought a razor to try it in place of my knives.
Thanks, Me - November 30, 2008 at 12:33 AM
- Chef John said...
How does it taste? Send me a picture next time of before, during, and after, and I will try to be a bread CSI
- November 30, 2008 at 1:47 AM
- matt said...
Hello Chef,
I was wondering about shaping the bread differently. It seems like this amount of dough would make 2 nice, little bagettes. However, I'm unsure of when the best time to split the dough would be. Before any rise? In between the first and second rise? Right before going in the oven? Please help!
-matt - December 9, 2008 at 10:51 AM
- Chef John said...
maybe our more experienced bakers can chime in, but IMO I slash the dough right before baking.
- December 9, 2008 at 12:12 PM
- matt said...
Sorry, Chef, I wasn't clear. It's not the slash of the dough I was referring to, I actually meant when is the best time to take the ball of dough and portion it into two seperate pieces. And yes, I'll certainly take advice from anyone on this.
-matt - December 9, 2008 at 3:19 PM
- Chef John said...
Oh, sorry, divide it as soon as you flatten it after the first rise.
- December 9, 2008 at 3:26 PM
- matt said...
excellent, thanks!
- December 9, 2008 at 3:29 PM
Dear Chef John:
I'm sure you're tired of hearing this but I absolutely LOVE your website!!
Also, I wanted to share with everyone my little experiment. Instead of half a cup of pumpkin puree I used a cup of mashed potatoes and reused the water used to boil the potatoes. It turned out beautifully!!!The dough was very very soft. I had to add lots of flour when folding it(perhaps I only needed 1/2 cup mashed p's?)but anyway, the end result was very tasty!.
Thank you!!
G.G. - December 15, 2008 at 10:19 PM
- Chef John said...
Great idea. And, I never get tired of hearing it!
- December 15, 2008 at 10:30 PM
Ultimate fail...I just tried to make the recipe with disasterous results...I let it rise for 16 hrs...I had it sitting in the microwave (because it was slightly warmer inside and no, it wasn't on) overnight and when I took it out, the dough was wayyy too wet and non-elastic...It was more the consistency of oatmeal than having any glutinous tendencies...Any ideas as to what went wrong?
- December 16, 2008 at 11:29 AM
- Chef John said...
Was the dough thick and sticky when you first mixed it like in the video? I don't see how it can get wetter as it sits.
I can't be sure, but it sounds like dead yeast possible. If you measure everything and the yeast is not killed by hot water, or is just too old, the recipe is pretty foolproof (no insult intended!)
Watch the video again, get some new yeast, and try again! - December 16, 2008 at 11:57 AM
Yes, it was thick and quite sticky...The yeast I used was quite fresh and was from an un-opened envelope...I can't for the life of me figure why the dough got wetter either...There were plenty of bubbles in the dough after it had risen but it was just a sloppy mess so I'm at a loss...I'll try it again and see what happens...Maybe I won't keep it in the microwave this time and just let it sit out...
- December 16, 2008 at 2:02 PM
OK, I just tried it again and my dough is practically glistening...Please clarify something for me, as it might be where I'm messing up...If I DON'T use the pumpkin how much water am I supposed to use? One cup? Or one cup plus a half cup to take the place of the pumpkin that I'm not using?
- December 16, 2008 at 2:26 PM
- Chef John said...
you'll notice when I scrap my dough on the board it is very very soft. maybe you just thought mine was stiffer. Use lots of flour on the board and form a loaf anyway, and let it rise before baking. It may be fine. As long as it's bubbly you should be fine. Just use enough flour to be able to shape a loaf.
- December 16, 2008 at 2:30 PM
- Chef John said...
You need 1 1/2 cups of liquid total, either 1 cup water 1/2 cup puree, or just 1 1/2 cups water.
- December 16, 2008 at 2:31 PM
Your dough was coherent though, when you folded it over...Mine basically ran through my fingers...
- December 16, 2008 at 6:38 PM
UPDATE: I opened a new bag of flour and tried another batch of dough with entirely different results...This time, the dough was 'shaggy' when I mixed it...Nothing at all like the glistening blob I got with the first two attempts...Yes, this was bread flour I used this time but I don't think the gluten sets that quickly upon mixing to have had this profound a difference in texture...From what I understood the gluten takes a while to form...So, does flour get 'old'? The stuff I was using before was sitting in a cannister on my counter for ages...
- December 21, 2008 at 3:59 PM
- Chef John said...
Could be, but Im not sure. I've never had flour last that long! ;)
- December 21, 2008 at 4:08 PM
- Ann Marie said...
Hey Chef John,
Can one refrigerate the dough before cooking? I was going to start on it at night and let it sit overnight but then I don't want it to sit out all day while I'm at work. Can I refrigerate between the two rises?
Ann - January 6, 2009 at 1:38 PM
- Chef John said...
yes, but since the dough will be cold it will take longer for the loaf to double before baking. But should be fine.
- January 6, 2009 at 2:47 PM
- garlic_n_wine said...
This is a terrific and easy recipe. It actually made me look like I knew what I was doing! Thank you.
- January 20, 2009 at 2:03 PM
My husbands grandfather came to America from Italy and made his living as a baker. He claimed OLD FLOUR made the best loaves, but now he's gone, and I never thought to ask how old it should be, or where he bought his already aged supply.
- January 24, 2009 at 6:12 PM
Hi Chef John,
I attempted to make bread for the first time ever using this recipe. However, I have run into a little bit of a problem--turns out the mixing bowl I used to let the dough rest in is too small!! It's been resting for 7 hours and I'm afraid it'll outgrow the mixing bowl. If I switch the dough to another bowl, will I end up ruining it in any way? Please help! - February 13, 2009 at 6:39 AM
- Chef John said...
just scrape it into a bigger bowl, and let it rise. relax, it's only flour and water. ;-)
- February 13, 2009 at 11:59 AM
Another way to do this is to spray oil onto a piece of parchement paper and place the dough to rise there (2 hours, as in the video...). Preheat the oven to 500 with a lid dutch oven in it. Carefully remove the dutch oven, place bread together with the parchement paper (using parchement as a sling). Place lid on pot and return to the oven that has been lowered to 425. Bake for 30 min and then remove the lid and bake for 20 more min... The dutch oven catches the moisture of the dough and there is no need for the pan of water....
- May 18, 2009 at 3:18 PM
- Chef John said...
thanks, yes, but that sure seems like a lot more work than just putting in a pan of water!
- May 18, 2009 at 3:28 PM
I had never baked bread before and the pumpkin bread was my first attempt. I followed your instructions to the letter and like you said, it came out perfectly. It had a moist interior with a beautiful crust on the outside. The dough seemed too stiff when I began to mix it, but it soon became nice and sticky. It was delicious! Thanks!
- June 15, 2009 at 12:00 AM
- pan-aho said...
I made the plain version using this recipe and was delish! Much thanks for the recipe. However, I ran into a couple of problems. 1st: How in the world do you tuck your dough just before baking w/out removing all the cornmeal beneath it? I had great difficulty doing this, so paid the price w/a very, very thin bread, that looked nice if you hovered over it, but . . . and 2nd I really put a good layer of cornmeal down (read about previous blogger's problem) and I think because of the tucking issue, I now have cemented dough on my sheet pan. No visuals on my nearly having to jack hammer the bread off. Any suggestions on how to get the darn thing off? I'm hoping a good soak will do the trick.
- June 29, 2009 at 2:43 PM
- Chef John said...
well, you saw the tucking in the video, not anything major, just a little tuck. Try using lots of cornmeal, and lightly oiling the pan before you sprinkle the cornmeal.
- June 29, 2009 at 2:57 PM
Chef John I have tried this recipe and it didn't rise properly. I live above 6500 ft. elevation, what should I do to alter this recipe for high altitude baking. I was also wondering if it may have been too cold overnight would that have altered, and what is the optimum temperature to achieve proper rise? Thanks, the bread was very good, but was extremely dense, almost too thick to eat. Thank you for any help.
- September 22, 2009 at 2:08 PM
- Chef John said...
sorry, I have no exp. with altitude baking, but if you google you will find tons of info I'm sure.
It should rise in a warm place, like 70 degrees. If it was too cold then that would explain your issues. - September 22, 2009 at 2:31 PM
- Ummuzulfa said...
I just found your blog and it is awesome...(well, I just browsed thru the bread section though...*wink*)
just to clarity...the flour you were using is it plain flour or high protein flour..
and why on earth our cornmeal here in my country is very white compared to yours which looked much more deliciously yellow..,,
Hope to hear from you..
many thanks.. - December 13, 2009 at 9:43 AM
- Chef John said...
i used reg flour, but bread flour works as well. thanks
- December 13, 2009 at 10:15 AM
- SRVfan said...
Hello chef,
I tried this recipe but instead of pumpkin I used banana instead. I tried to cut it with the knife but the dough is too sticky. I put in as much flour as I can but with the same result. After baking, the crust is very rubbery and it didn't have the beautiful brown color I expected. But the inside is okay. What went wrong?
Thanks. - March 5, 2010 at 12:10 PM
- Chef John said...
not sure, but banana has more fat than pumpkin, so many that was it.
- March 5, 2010 at 12:12 PM
This is the video (and the recipe) that got me hooked on Chef John. Since then, I've been on a Chef John Marathon of making Food Wishes Dishes. Okay, that was bad... but true. I've never seen any other chef who had so many recipes I couldn't wait to try. They usually have a few, but I'm like a kid in a candy store on this website. It's addictive. Maybe I need Chef John Anon - ymous? Ok, I'm really stopping now.
- March 29, 2010 at 10:25 PM
- Dylan Shaffer said...
I tried the recipe and it was amazing
Thanks chef John - April 22, 2010 at 11:22 PM
I absolutely love the no-knead method. Can't wait to try the pumpkin version. Does anyone know how to make a loaf using the no-knead method? Ultimately, I would like to make a no knead,high fiber, high protein loaf. Is that just a dream?
- July 9, 2010 at 12:06 AM
- Alex said...
In a moment of pure insanity, I accidently used TWO WHOLE CANS of pumpkin in an attempt to make two loaves. (I saw the serving size on the can and thought "oh, each can has 1/2 a cup!" ...turns out each can has 3.5 servings...)
It's in the oven now. and I'm hoping for a miracle. - October 9, 2010 at 1:55 PM
Just made this & it is beautiful! Forgot to add the pumpkin pie spice, but delicious without. Served this to guests with champagne, goat cheese, & applesauce. Will take for Thanksgiving but with the spice. Kneaded it a few turns to get enough flour & this made this made for a finer texture, but with some holes.
- October 31, 2010 at 11:02 AM
- Patti A said...
Thanks for this recipe. When Jim Lahey's No Knead Bread was first published, I bought an enameled cast iron dutch oven so I could make it. But working with that hot, heavy pot was such a pain, that I made it only a few times. Your method of using a baking sheet, plus the added yumminess of the pumpkin was a huge hit when I made this last night. I put a sheet of parchment on the baking sheet to contain the cornmeal and flour.
Here's a picture: http://twitpic.com/36ux3t
The bread that didn't get eaten last night made delicious toast this morning. - November 14, 2010 at 11:55 AM
So as an experiment I used pumpkin pie filling instead of pumpkin (don't judge me I needed more pumpkin action!) and added walnuts and cranberries. What are the odds this bread rises and bakes correctly? :)
- November 24, 2010 at 10:21 PM
I will try this recipe soon, but I have a question. My mom bought bread flour instead of regular flour long ago. It's just sitting there in my cupboard. Will bread flour work with this recipe? Thanks in advance!
- September 7, 2011 at 3:27 AM
Hi Chef John, do you think it is a good idea to add some sourdough starter to the dough?
- October 1, 2011 at 1:01 AM
- Unknown said...
Great recipe, it came out perfectly and my family loved it!
Question...if I wanted to experiment with adding inclusions in the bread. I have seen some suggest cranberries or olives and sundried tomatoes. I may try pepperoni. At what point in the process would you recommend to mix in the inclusions? - October 10, 2011 at 9:01 AM
- Chef John said...
Usually when you form the loaf, after punching down. Enjoy!
- October 10, 2011 at 10:46 AM
- superspryte said...
Chef John, you're my new hero. Seriously, I recently was looking for recipes to use with some leftover pumpkin puree I made and found this blog. Now I'm all over pretty much everything you make. Your videos are so easy to follow that I can even replicate them to have a taste of home while living in Japan.
Super kudos and thank you so much! - October 22, 2011 at 11:13 PM
All the no-knead recipes seem so easy and wonderful. But I have MS and need to avoid gluten. Chef John, any chance that you will be coming up with a gluten-free versions of your amazing dough creations?
- November 9, 2011 at 9:16 PM
- Chef John said...
Sorry, but no. That's not my niche, nor do I have any experience. Basically, I film what I eat, and I don't eat GF. There are so many great GF blogs and websites that would serve you much better than I could! Thanks!
- November 9, 2011 at 9:20 PM
Thank you for posting a reply so promptly. Well, life is way too short to avoid your wonderful chewy glutenlicious no-knead creations! I have to at least taste it once. There is a gorgeous Chef John Pumplkin Bread baking in our oven as I type. Thank you, again.
- November 13, 2011 at 9:40 PM
- Eliz said...
I noticed in the video you say "dry instant yeast" but in the ingredients list on the blog it says "dry active yeast" - which one should we use? If I remember correctly, dry active yeast needs to be proofed whereas dry instant yeast does not? Also, I went to the store to buy some cornmeal but there's so many different kinds! Which kind/type would you recommend?
- December 20, 2011 at 7:55 PM
- Chef John said...
it's dry active! I only know one cornmeal, so just get anything that says "cornmeal" and you'll be fine. enjoy!
- December 20, 2011 at 8:31 PM
I have started using a scale to weigh my flour. My product seems to turn out better. Would you say a cup of flour is 4.5 oz. or better yet do you have a gram measurement? I have re-watched this video (you don't really want to know how many), and I am feeling brave.
- December 28, 2011 at 6:57 PM
1st time viewer, made the no knead beer bread. Everything came out fine. Preheated my pizza stone , shaped the bread on the peelboard ( well coated w/ cornmeal slid it on the stone. Voila! Excellent bread.
- January 24, 2012 at 11:35 PM
I've experimented with this bread (without puree) up to half whole wheat and half AP- all loaves were EXCELLENT! Although the bread was a little bland for our taste. Chef John, do you think adding more salt would retard the yeast's growth? Google isn't helping much, expert advice needed!
- February 1, 2012 at 1:35 AM
- Chef John said...
Yes, add more salt. Enjoy!
- February 1, 2012 at 1:50 AM
- lisa0116 said...
Chef John,
I made the dough for this bread yesterday and let it rise for 16 hours. While making the dough and then today while doing the rest of the process, I was amazed that every step of the way, mine looked just like yours down to the stainless steel bowl! Only thing I screwed up that I noticed when I removed from oven was that I did not put a slice in the top before baking. Oh well..still turned out excellent!! I made two batches at one time in the same bowl. Split the dough down the middle while in the bowl before removing to floured surface. Thank you for a wonderful recipe. Just had a ham sandwich with this bread and thoroughly enjoyed it. - February 28, 2012 at 5:24 PM
Chef John
Hello from down under. Only recently discovered your site, and tried the pumpkin bread. It turned out great, and was delicious. I'm next going to try your ciabatta. Thanks for sharing your skills. - June 8, 2012 at 2:16 AM
- If267 said...
Hello Chef John, i would love to make this bread but theres no video showing up
- June 29, 2014 at 10:30 AM


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Thomas Hardy was born June 2, 1840, in the village of Upper Bockhampton, located in Southwestern England. His father was a stone mason and a violinist. His mother enjoyed reading and relating all the folk songs and legends of the region. Between his parents, Hardy gained all the interests that would appear in his novels and his own life: his love for architecture and music, his interest in the lifestyles of the country folk, and his passion for all sorts of literature.
At the age of eight, Hardy began to attend Julia Martin's school in Bockhampton. However, most of his education came from the books he found in Dorchester, the nearby town. He learned French, German, and Latin by teaching himself through these books. At sixteen, Hardy's father apprenticed his son to a local architect, John Hicks. Under Hicks' tutelage, Hardy learned much about architectural drawing and restoring old houses and churches. Hardy loved the apprenticeship because it allowed him to learn the histories of the houses and the families that lived there. Despite his work, Hardy did not forget his academics: in the evenings, Hardy would study with the Greek scholar Horace Moule.
In 1862, Hardy was sent to London to work with the architect Arthur Blomfield. During his five years in London, Hardy immersed himself in the cultural scene by visiting the museums and theaters and studying classic literature. He even began to write his own poetry. Although he did not stay in London, choosing to return to Dorchester as a church restorer, he took his newfound talent for writing to Dorchester as well.
From 1867, Hardy wrote poetry and novels, though the first part of his career was devoted to the novel. At first he published anonymously, but when people became interested in his works, he began to use his own name. Like Dickens, Hardy's novels were published in serial forms in magazines that were popular in both England and America. His first popular novel was Under the Greenwood Tree, published in 1872. The next great novel, Far from the Madding Crowd (1874) was so popular that with the profits, Hardy was able to give up architecture and marry Emma Gifford. Other popular novels followed in quick succession: The Return of the Native (1878), The Mayor of Casterbridge (1886), The Woodlanders (1887), Tess of the D'Urbervilles (1891), and Jude the Obscure (1895). In addition to these larger works, Hardy published three collections of short stories and five smaller novels, all moderately successful. However, despite the praise Hardy's fiction received, many critics also found his works to be too shocking, especially Tess of the D'Urbervilles and Jude the Obscure. The outcry against Jude was so great that Hardy decided to stop writing novels and return to his first great love, poetry.
Over the years, Hardy had divided his time between his home, Max Gate, in Dorchester and his lodgings in London. In his later years, he remained in Dorchester to focus completely on his poetry. In 1898, he saw his dream of becoming a poet realized with the publication of Wessex Poems. He then turned his attentions to an epic drama in verse, The Dynasts; it was finally completed in 1908. Before his death, he had written over 800 poems, many of them published while he was in his eighties.
By the last two decades of Hardy's life, he had achieved fame as great as Dickens' fame. In 1910, he was awarded the Order of Merit. New readers had also discovered his novels by the publication of the Wessex Editions, the definitive versions of all Hardy's early works. As a result, Max Gate became a literary shrine.
Hardy also found happiness in his personal life. His first wife, Emma, died in 1912. Although their marriage had not been happy, Hardy grieved at her sudden death. In 1914, he married Florence Dugale, and she was extremely devoted to him. After his death, Florence published Hardy's autobiography in two parts under her own name.
After a long and highly successful life, Thomas Hardy died on January 11, 1928, at the age of 87. His ashes were buried in Poets' Corner at Westminster Abbey.
Poems by this Poet
Poem | Post date | Rating | Comments |
The Telegram | 19 May 2014 |
No votes yet |
0 |
New Year's Eve | 29 November 2013 |
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0 |
To Shakespeare | 5 September 2014 |
No votes yet |
0 |
A Poet | 30 July 2013 |
(1 vote) |
1 |
Spectres That Grieve | 29 November 2013 |
(1 vote) |
1 |
Circus-Rider to Ringmaster | 19 May 2014 |
No votes yet |
5 |
A wonderful tribute site for
A wonderful tribute site for all Thomas Hardy lovers.