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Hill | |
Weathertop | |
General Information | |
Other names | Amon Sûl |
Location | Eriador |
Type | Hill |
Description | Hill with tower/ruins of tower |
People and History | |
Destroyed | T.A. 1409 Fall of Amon Sûl |
Gallery | Images of Weathertop |
Weathertop, known in Sindarin as Amon Sûl, was the southernmost top of the Weather Hills. It stood a little away from the others, and its conical top was flattened.[1]
Of old, it formed the boundary between Arthedain and Rhudaur.
Early history
The Weather Hills lay at the centre of Arnor, near the East Road that split Eriador.[2]
A tower had stood on the hill since the days of Elendil, and he had stored the palantír in its chambers. It is said that before the War of the Last Alliance, Elendil stood at the hill watching the hosts of Gil-galad coming to join his forces.[1]
After King Eärendur passed and the kingdom was split in three, all of his sons coveted the hill, or rather the Stone inside. It lay on the exact tri-state point, but eventually passed to Arthedain, the realm of Amlaith, the eldest son of Eärendur, although it already possessed the other two Stones.[3]
In the days of Argeleb, the royal lines of Cardolan and Rhudaur had failed. Argeleb therefore claimed both realms as his own, hoping to reunite Arnor, but the claim was resisted by Rhudaur, where the Dúnedain had dwindled and the land was now largely ruled by hillmen, who were driven by the Witch-king of Angmar.
As tensions with Angmar increased, Argeleb fortified his border. A great bastion arose on Weathertop, and the East Road and lower Hoarwell were fortified also. For nigh half a century, the line held, though Argeleb lost his life in battle with the Hillmen. The Witch-king did not trouble the Men, and had sent his troops further East, to the Second Siege of Imladris. But in T.A. 1409, he came forth with such a force from Angmar that no army could stop him. He razed Amon Sûl and brought its mighty walls down.[3] Arveleg, son of Argeleb, was slain,[4] as well as the last prince of Cardolan,[5] but the Lord of the Nazgûl failed to retrieve the palantír. It was secured and brought back to Fornost Erain.[3]
In ruins
For many centuries, the once great fortress stood in ruins on the hill. The locals paid little heed to it. It faded back into obscurity, and it was not until T.A. 3018 the hill reappeared in the chronicles and annals. In early October, it was the scene of two fights involving the Nazgûl; one with Gandalf on October 3 and one with the Ring-bearer three days later.[6] Gandalf on Shadowfax was secretly chased by the Ringwraiths until the night of October 3, when six[7] or nine[8] Black Riders, led by the Witch King, attacked him. They were repulsed after a violent fight which burnt the hilltop, and Frodo and Aragorn saw the lights of that battle from their camp at the Midgewater Marshes.[9] The Witch King and Khamûl remained watching Weathertop (waiting for the Ring Bearer to come) for two days thereafter, along with three other Wraiths.[10] After fleeing from Bree, Strider and the Hobbits avoided the main road and approached Weathertop from the north. At the top they discovered a cairn with a message from Gandalf, and spotted the Ringwraiths approaching in the distance along the road. That night, the Ringwraiths attacked their camp in a dell below the summit, stabbing Frodo with a Morgul-knife, but were driven off by the others.[1]
"Weathertop" is a translation of the Sindarin Amon Sûl, although it also can be translated as "Hill of the Wind", being a combination of amon ("hill") and sûl ("wind").[11]
Portrayal in adaptations
Weathertop in adaptations
1978: The Lord of the Rings (1978 film):
- Aragorn and the hobbits do not actually enter the ruins of Weathertop. However, moments before the attack of the Ringwraiths, a tall tower can be seen in the background.
2001: The Lord of the Rings: The Fellowship of the Ring:
- The fight with the Nazgûl has been moved from the camp near the hill to the ruins of the tower.
2002: The Lord of the Rings: The Fellowship of the Ring (video game):
- Weathertop is the fifth level. Aragorn has to take the four Hobbits to the hilltop, battling wolves and Orcs on the way there. At the top, they notice Gandalf had been there, and dropped a rune stone. As he explains it to Frodo, a troll attacks, and serves as the level's boss.
2002: The Lord of the Rings: The Two Towers (video game):
- Weathertop is the second level. Aragorn must drive the Nazgûl away before they kill Frodo.
2006: The Lord of the Rings: The Battle for Middle-earth II:
- Destroying Amon Sûl is the fourth level in the Angmar campaign in The Rise of the Witch-king. The bastion is protected by five mystical Mallorn trees: one generates a solar flare that incinerates enemies, one heals damaged buildings, one creates lush Elvish pastures (that boost the Men's armor and damage), one stuns targeted enemies and one summons a battalion of archers. The mission is completed when either all five mallorns are destroyed, or the tower falls.
- Additionally, two maps of Amon Sûl are available in Skirmish mode: one with the tower, which is identical to the mission save for the Mallorn trees, and one with the tower in ruins and all other buildings removed.
2007: The Lord of the Rings Online:
- Weathertop is the most prominent landmark of the Lone-lands region. After the passing of Aragorn and the Hobbits, the Ranger Candaith sets up a camp at its foothold, the player later helps him defend the summit of Weathertop against two enemy assaults.
2012: The Hobbit: An Unexpected Journey:
- Weathertop is the meeting place between Azog and his lieutenants. Azog kills Yazneg for his failue to capture or kill Thorin and Company.
External links
- ↑ 1.0 1.1 1.2 J.R.R. Tolkien, The Lord of the Rings, The Fellowship of the Ring, "A Knife in the Dark"
- ↑ J.R.R. Tolkien, Christopher Tolkien, The Lord of the Rings, The Return of the King, "Note on the Maps"
- ↑ 3.0 3.1 3.2 J.R.R. Tolkien, The Lord of the Rings, Appendix A, "The Númenorean Kings", "Eriador, Arnor, and the Heirs of Isildur"
- ↑ J.R.R. Tolkien, The Lord of the Rings, Appendix B, "The Third Age"
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, "Fog on the Barrow-downs", pp. 144-5; Index, 'Cardolan, last prince of'
- ↑ J.R.R. Tolkien, The Lord of the Rings, Appendix B, "The Chief Days from the Fall of Barad-dûr to the End of the Third Age"
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, "Flight to the Ford", pp. 187-189
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, "The Council of Elrond", pp. 251-3
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, "A Knife in the Dark", pp. 167-9
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, "A Knife in the Dark", pp. 169
- ↑ Wayne G. Hammond and Christina Scull (eds), The Lord of the Rings: A Reader's Companion, p. 778


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Monday, December 14, 2009
Transylvanian Goulash - Slow Cooking at Its Best
From the kitchen of One Perfect Bite...Transylvania is a province in central Romania that's surrounded by the Transylvanian Alps and the Carpathian Mountains. If we are to believe the likes of Bram Stoker and Anne Rice, this plateau is also the ancestral home of vampires. While imagination should be allowed to soar, I wish the two of them, in the midst of all that Gothic angst, could have given a nod to Romanian cooking. I've held on to this recipe for quite a while now. It first appeared in "The Cooking of Vienna's Empire" by Joseph Wechsberg and it was featured in The New York Times in 2006. I didn't give the recipe a try until last week. My bad! This is absolutely delicious and I hope those of you who trust my opinion and recipes will give this a try. A bit of back ground will help here. We've had unseasonably cold weather in Oregon this past week. I had a taste for choucroute garni but my pantry and freezer did not have all I needed to make it. I decided that this would be a perfect time to give this recipe a test run. I'm so glad I did! This is perfect winter fare and the recipe adapts beautifully to crock-pot or low-slow oven cooking. I'm giving directions for both. Here's the recipe.
Transylvanian Goulash...from the kitchen of One Perfect Bite
1 pound (drained weight) sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1 large garlic clove, miced
2 tablespoons sweet Hungarian paprika
3 cups chicken broth
4 pounds boneless pork shoulder, cut in 2-inch cubes
1-1/2 teaspoons caraway seeds
1/4 cup tomato puree or plain tomato sauce
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour
1) Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
2) Melt butter in a 5-quart casserole; add onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes. Add garlic, season with salt and cook a minute or two longer. Stir in paprika, pour in 1/2 cup of broth and bring to boil. Add pork cubes. Spread sauerkraut over pork sprinkle with caraway seeds. Combine tomato puree and reserved broth in a small bowl. Mix well and pour over sauerkraut. Bring to a boil.
3) If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3-1/2 hours, or until pork is fork tender but still retains its shape.
4) If using a conventional oven, preheat to 250 degrees F. Cover casserole and transfer to oven. Cook, covered, for 3 to 3-1/2 hours, or until pork cubes are tender but still retain their shape.
5) When pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
6) Transfer sauce to a 2-quart pan. Set over medium heat. Combine flour, heavy cream and sour cream in a small bowl. Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper. Pour over meat and serve. Pass additional sour cream as a side. Yield: 6 servings.
This post is being linked to:
Crock-Pot Wednesday at Dining with Debbie
40 comments :
- Bits said...
This looks so yummy! is it spicy?
- December 14, 2009 at 2:45 AM
- Deb in Hawaii said...
Such a rich-looking dish--perfect for the winter weather!
- December 14, 2009 at 3:51 AM
- Katy ~ said...
Oh my! Does this every sound good! I love sauerkraut and can imagine how much the flavor adds to this dish, tame down a bit by the sour cream and heavy cream. Ole Sweetie Pi THINKS he doesn't like sauerkraut. I have to try and slip this one past him.
- December 14, 2009 at 5:17 AM
- Chef E said...
Yum, this sounds perfect for the cold weather and the photo is 'the perfect bite' to me...
- December 14, 2009 at 6:42 AM
- Penny said...
Mary, This sounds like my kind of meal. I have had a hankering for sauerkraut lately. Thanks for a great recipe.
- December 14, 2009 at 7:02 AM
- Sam Hoffer / My Carolina Kitchen said...
I make a similar goulash with beef and paprika - yours looks gorgeous. I love the close-up shot. I hope no vampires came to visit for a taste. I can't read Anne Rice. I hate to admit it, but I get nightmares.
Sam - December 14, 2009 at 7:11 AM
- Jeanette said...
I love the story behind this. I am saving this for after Christmas. We have the days pretty much planned till then but these flavors sound good.
- December 14, 2009 at 7:40 AM
- Kathy said...
Looks delish!!! Can't wait to try it! I think I have everything except the sauerkraut. Guess I need to head to the grocery store today!!! Thanks for sharing :O)
- December 14, 2009 at 7:55 AM
- Martha said...
Definitely sounds like winter fare. Looks yummy!
- December 14, 2009 at 7:57 AM
- Cathy said...
Oh, Mary, I know I will LOVE this recipe. The caraway seeds and paprika are the flavors I've grown up. Add pork and sauerkraut and you've got a perfect dish. The ingredients are on my grocery list today. Thanks for sharing this.
- December 14, 2009 at 8:16 AM
- Glo said...
Another great recipe and another great history/story to go along with it! I have to admit I don't cook much but I really enjoy your blog! You just might turn me into a cook!
- December 14, 2009 at 8:42 AM
- Joanne said...
This looks delicious! Super savory and perfect for a cold winter day.
- December 14, 2009 at 8:50 AM
- NKP said...
Wow, that photo is awesome. The parsley looks like a tree in magical terrain.
Sounds like a great dish! - December 14, 2009 at 8:55 AM
- D said...
Mary, I love how you whet our appetite first with a little history. Let's see, sauerkraut in the pantry, pork in the freezer... I may not have caraway seeds... Thank you.
- December 14, 2009 at 9:22 AM
- George Gaston said...
Mary, your title stirs up intrigue and wonder! My first thought was "Dark Shadows" and Barnabas Collins (now I am dating my TV viewing), but a course your mention of Stoker & Rice were right behind.
This goulash ~ what a fun word to say ~ sounds intriguing, as well. Going by your review, I will definitely put this in my list of "to make". Many thanks... - December 14, 2009 at 9:22 AM
- Federica Simoni said...
un piatto molto invitante!
- December 14, 2009 at 9:23 AM
- Mary Bergfeld said...
Bits of Taste, the dish is flavored rather than spicy. If you like heat hot Hungarian paprika could aloso be used.
- December 14, 2009 at 10:30 AM
- Inspired by eRecipeCards said...
OK Mary... i have all these ingredients right now... This is worth a consideration.
It sounds good, but all transylvanian based recipes need more garlic... just in case we have to worry about the neighbors. - December 14, 2009 at 10:54 AM
- Lea Ann said...
Love the story and I HAVE to make this recipe. Thanks for the post.
- December 14, 2009 at 12:48 PM
- Foodiewife said...
Wow! I've actually been to Transylvania! I've never heard of this, but as I read each ingredient I must make this. Seriously! I love my Austrian goulash, but the flavors of your recipe with the sauerkraut... I see slow cooker heavy. I'm so excited to make this!
- December 14, 2009 at 2:04 PM
- Bob said...
Heh, I'm not so sure I would have wanted Ms Rice to talk about cooking. Look at how badly she mangled vampire myth!
I've never had goulash before, it sounds awesome. I'll definitely have to make some this winter. - December 14, 2009 at 2:49 PM
- Maria said...
What a comforting meal!
- December 14, 2009 at 5:19 PM
- JG said...
I use my Slow Cooker often and this sound like a great meal to make! Thanks for the recipe.
- December 14, 2009 at 5:57 PM
- Arlene Delloro said...
This looks fabulous. I just bought some rather pricy smoked paprika. I wonder if this would work in this dish.
- December 14, 2009 at 6:57 PM
- Karen said...
Mary, I just realized that you have almost 500 followers! At first I was surprised, but then I thought, well, yes, of course she does! Your posts are always a interesting mix of recipe history, personal stories and gorgeous photos. I also realized that I'd never gone back to the beginning of your blog. I did tonite and looked quickly at many, many posts. It seems that you are not only a wonderful cook, but a beautiful person. I look forward every day coming to your blog! I saw your recipe for Christmas Pudding and I think I will make that to send to a friend... a man I worked for years ago who was very good to me at a time when I needed people to be good to me. We've remained friends and years ago I made him a Christmas Pudding. I think it's time he had another one!
- December 14, 2009 at 9:40 PM
- Lori said...
Wow- it does sound and look yummy. I am always looking for different recipes.
- December 14, 2009 at 10:08 PM
- Mary Bergfeld said...
Karen, thank you. I'm sure your friend will be delighted with his Christmas pudding. Hugs and blessings...Mary
- December 14, 2009 at 10:24 PM
- Claudia said...
Great winter dish. I love Hungarian Goulash and its Transylvania cousin looks simply grand.
- December 14, 2009 at 11:01 PM
- La Cuisine d'Helene said...
This looks like a .great Goulash
- December 14, 2009 at 11:22 PM
- My Little Space said...
Gosh, such an awesome photo! Really mouthwatering! Hopefully I can get the full ingredients and try it out some day. Thanks.
- December 15, 2009 at 4:59 AM
- Joy Tilton said...
Perfect recipes for these cold blustery days. My girls used to love Goulash, I must make this over Christmas to bring back some memories for them! Thanks Mary for all your sweet comments at GrannyMountain, you are my most devoted reader! My Dad sure loved his family and those are great memories for me now.
joy c. - December 15, 2009 at 10:00 AM
- Mary Bergfeld said...
Jeanette, welcome to One Perfect Bite. I hope you'll become a regular visitor.
- December 15, 2009 at 11:50 AM
- noble pig said...
I have to make this, my husbands family is from Transylvania.
- December 15, 2009 at 1:24 PM
- Raluca said...
The goulash looks great, but I need to comment on Romania's mountains.. The thing is we do have the Carpathian mountains but no Alps :)..And to be honest Bram Stoker is not the best source on Romania's geography :). Raluca from Romania
- December 15, 2009 at 4:37 PM
- Deana Sidney said...
MY sauerkraut just came out of the crock... now I have a perfect recipe for it... this looks richly delicious!
- December 15, 2009 at 5:47 PM
- Penny said...
Mary, I made this tonight. It is just as good as it looked on your blog. Thank you for a great recipe and your dedication to sharing your wonderful ideas. We loved the sauerkraut overtone to the pork stew. Happy meal all around.
- December 15, 2009 at 6:34 PM
- dtbrents said...
This sounds fantastic. I will try to make it. Thanks, Doylene
- December 16, 2009 at 11:03 AM
- Jamie said...
Too funny as I have a goulash simmering on the stove right now. Just fabulous. And yours reminds me that I need to add some cream. Yum!
- December 17, 2009 at 12:16 PM
- pigpigscorner said...
This looks amazing! so comforting and hearty!
- December 19, 2009 at 5:52 AM
- Foodiewife said...
I made this recipe, Mary, and it was both simple and tasty. I will blog my version sometime after Christmas. This dish was perfect to make in the slower cooker, while we were at a Christmas Concert. I chilled it, and reheated it the following day.
Thanks for the inspiration! - December 22, 2009 at 9:55 PM

subset: commoncrawl


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Acupuncture another option when facing depression
Last week, I had an interesting discussion with several friends. The topic was "depression." The questions asked were do antidepressants really work, what are the alternatives to prescription medications and do they work as well as medications. Depression has become so widespread that antidepressants are now the most commonly prescribed class of medication in the U.S. Over the past 20 years, the percent of Americans taking antidepressants doubled. Currently, 1 in 10 Americans is taking one or more antidepressants.
Depression is believed to be the result of chemical imbalances in the brain, especially low levels of the neurotransmitter serotonin. Depression is commonly divided into three subdivisions: mild, moderate and severe. Recent published medical research has demonstrated that prescription antidepressants work best for those who have severe depression but for mild to moderate depression, antidepressants do not seem to be any more effective than a "sugar pill" or placebo. That does not mean that antidepressants are not effective, but it does suggest that there are many factors that contribute to depression, not just changes in brain neurotransmitters. For many, antidepressant medications may not be the best option.
A recent study in the Canadian Journal of Psychiatry suggests that acupuncture, as a stand-alone therapy, may be quite effective for mild to moderate depression. This particular study was a compilation of several different studies looking at the effectiveness of acupuncture at relieving the symptoms of mild to moderate depression. These studies looked at many different kinds of acupuncture including traditional acupuncture with needles, electro-acupuncture as well as laser acupuncture.
It also included a wide segment of the population from very young to very old. Putting all these studies together they found that acupuncture is at least as effective as antidepressant medications and when used in conjunction with antidepressants, acupuncture may also reduce many of the medication side effects.
How acupuncture works is a topic of much conjecture. From a Western medicine perspective, acupuncture can increase the levels of a number of different neurotransmitters and, theoretically, changes in neurotransmitter levels influence the length and duration of a depressive episode.
According to traditional Chinese medicine however, depression may be the result of a "dysregulation" of the seven emotions — joy, anger, worry, contemplation, grief, fear and shock. If acupuncture is able to reestablish a balance among these emotions, the symptoms of depression are relieved. Either way, the current medical literature suggests that acupuncture is an effective therapy for mild to moderate depression.
Although the medical research is compelling, the weight of medical research on acupuncture and depression is not conclusive. However, medical research has also demonstrated that other simple approaches such as relaxing exercise, stress reduction, meditation and yoga can be beneficial in mild to moderate depression.
An ancient Chinese curse is "May you live in interesting times." These certainly are interesting times and it is not surprising that mild to moderate depression is increasingly seen in many medical practices (including mine). It is good to have effective alternatives to more medication.
Ÿ Patrick B. Massey, M.D., Ph.D is medical director for complementary and alternative medicine for the Alexian Brothers Health System. His website is www.alt-med.org.


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We love our cheese. What you see in the photo above is a supply for about 2-3 days! Although we do not indulge in such treats often, but when the craving for nicely aged and full bodied cheese gets to us, I can't resist the huge variety offered at the cheese counter at our store.
Then it's fresh wholegrain bread from the market, still warm and filling the air with it's delicious aroma. At home that aroma is accompanied with the sharp, sweet, pungent or mellow aromas of the cheese. A happy dinner!
For February's Click the gorgeous two at Jugalbandi wanted a lot of cheese and they got plenty of cheese too. Being the judge this month I'm seeing several great shots so I just wanted to say - well done to you. Some of you have improved your photography immensely, which shows me how important such workshops are.
For my own shot I decided to keep the wrapped paper the cheese was packed in, just crumpling it more for more texture. I like the way the different levels bounces the light differently in the photograph. This, in my opinion gives the whole shot a great multi-dimensional feel.
Here are the technical details:
- Camera: Nikon D70s
- Lens: Nikkor 18-70mm
- Tripod: Bilora 1211
- Focal Length: 48 mm
- Exposure Time: 1/250s
- Aperture: f/8
- Lighting: Both Lowel Ego lights, using thin lightly gold colored sheer fabric draped over one for a slightly warmer light. A bounce was used directly in front to light up any dark patches.
I am taking a little break from my judging seat at Click. I need to pay attention to several other things right now. I should be back in that seat by October again so Bee, Jai hope you keep it nice and warm for me ;-)
- The Monthly Mingle this month is partying on the beaches of the Caribbean. Come join me for a fun filled time with great food.
- All you need to do is cook up a Caribbean dish and bring it along to the mingle. Your dish could win a spectacular prize too.
- Submit your entries using the easy MM Submission Form
- All details can be found here.
Deadline: March 9th, 2009!
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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Free Fight
Read on for UFC featherweight champion Jose Aldo's greatest hits...
He currently sits in a lofty spot on the mythical pound-for-pound list, he has an amazing backstory, an infectious personality, and, oh yeah, he can fight a little bit too. But to some UFC fans, Jose Aldo won't be a reality until he sets foot in the Octagon for the first time.
On April 30th, the Brazilian bomber and the UFC's first featherweight champion, will make his highly-anticipated debut in the organization, defending his title against Mark Hominick in the co-main event of UFC 129. For the diehard fan, it's another opportunity to see one of the game's best in action again. For the uninitiated, get ready, because Aldo is something special, and here are just five fights that let you know why.
June 1, 2008 - TKO2 Alexandre Nogueira
When Aldo made his WEC debut in June of 2008, it came with little mainstream fanfare, although fight game aficionados were curious to see what the Manaus native could do on the world's most prestigious stage for lighter weight fighters. And as a first test, there was none better than Nogueira. Unrelated to twin brothers Rodrigo and Rogerio, Nogueira nonetheless made quite a name for himself over the years as a longtime Shooto champion and as a fighter who found his way into the pound-for-pound conversation in his prime. Frankly put, 2008 wasn't his prime anymore, as he lost two of his previous three fights leading up to his own WEC debut, but there was still the hint of danger there. Then the bell rang, and Aldo announced his arrival with a second round TKO victory. Little did fans know that Aldo would soon be wearing the belt then owned by the headliner that night, Urijah Faber.
June 7, 2009 - TKO1 Cub Swanson
Aldo didn't get thrust into a title shot after his win over Nogueira. Instead, he was masterly moved, pitted against solid competition that was expected to test him if not for the fact that Aldo made them look ordinary. Three consecutive knockouts of Jonathan Brookins, Rolando Perez, and Chris Mickle made him a must-see for WEC fans, but it was going to be veteran Cub Swanson that was going to be the fighter to push Aldo harder than he had been pushed before in the WEC. Didn't happen. Aldo came out at the opening bell and landed not one flying knee, but two in quick succession, sending Swanson down to the mat grasping his face, which was sliced open by the assault. The fight took all of eight seconds.
November 18, 2009 - TKO2 Mike Brown
After his destruction of Swanson, there was no question that Aldo's next step was to be a world title fight, but the man at the top in November of 2009 wasn't Faber, but seasoned veteran Mike Brown. And most assumed that while Aldo was young, explosive, and fast, Brown had those intangibles that were going to force the Brazilian to dig deep to pull out the victory. But yet again, Aldo was a step ahead all night, pounding out a second round TKO win that earned him the WEC featherweight title. Without a doubt, he had proven himself to be the top 145-pound fighter in the world, but there was still a man waiting in the wings who wanted to stake his claim on that title – Urijah Faber.
April 24, 2010 - W5 Urijah Faber
Perhaps the biggest featherweight fight of all-time, Aldo vs. Faber captivated fight fans around the world, yet like his stablemate Anderson Silva had to do in his rematch against Rich Franklin, Aldo had to travel to Faber's hometown of Sacramento to announce his true arrival on the world stage. This time though, he didn't win with a spectacular knockout. Instead, he punished Faber for 25 minutes, banging up his legs with vicious kicks that rendered "The California Kid" nearly helpless. In the aftermath of the shutout five round win for Aldo, much of the attention focused on Faber's gritty effort in defeat, but what should have also earned equal, if not more, billing was Aldo's disciplined and dominant performance, one that made it clear that at 145 pounds, there is Jose Aldo and everyone else.
September 30, 2010 - KO2 Manny Gamburyan
Given the above statement, you may be wondering how this bout made it here as a defining victory of Aldo's career, but consider that after the Faber bout, by far the biggest of his career, the champion could have slacked off in training or started believing his own hype – and there was plenty of it. But instead, Aldo trained like he did for all his fights – like a challenger – and against a tough nut to crack in Gamburyan, he was firing on all cylinders again, needing just 92 seconds to knock the challenger out. Less than two months later, Aldo and his colleagues were off to the UFC, and he was awarded the organization's first featherweight title in a ceremony before UFC 123 in Michigan. Now it's off to UFC 129, Hominick, and what he hopes will be the continuation of a stellar title reign.


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Wednesday, April 8, 2009
Hot Cross Buns - Up Close and Personal
Most folks associate hot cross buns with Good Friday and the Easter season. Actually, these small rolls predate Christianity and were associated with pagan ceremonies that celebrated the vernal equinox and the feast of Eostre, the goddess of spring. As Christianity gained a foothold in Britain, church leaders tried to ban symbols associated with the pagan festival. The ban proved to be untenable, so some of the symbols were adopted and woven into the fabric of Christian ritual and celebration. The cross on the buns, once a symbol of the equinox and phases of the moon, came to represent the crucifixion. The buns, as part of Christian tradition, can be dated to the 12th century when monks made them to distribute to the poor who visited their monasteries on Good Friday - also known as the Day of the Cross. The distribution of the buns became a tradition and the ingredients required to make them were standardized. Traditional hot cross buns contain flour, milk, sugar, butter, eggs, currants and spices such as cinnamon and nutmeg. The cross on the top may be cut into the bun, fashioned out of icing or made out of pastry strips. According to tradition, hot cross buns were made from the same dough used to make consecrated bread and they were the only food that could be eaten by the faithful on Good Friday. Fast forward to the court of the Tudor monarchs where the buns were seen as a dangerous reminder of Catholic Easter tradition. They attempted to ban their sale but that resulted in riots that caused Queen Elizabeth I to pass a law permitting bakeries to sell them, but only during the Easter and Christmas season. That's probably why we only see them at this time of year.
Moving forward yet again, the buns were carried by monks across the Irish Sea and then taken from Ireland by the converted heathens - my relatives - to America where they ended up on my family's table. My Mother was not a baker, but we were fortunate in having neighbors who were extraordinary cooks. Unfortunately, the kitchens - German and Swedish - were engaged in an on-going rivalry. Every Easter we would receive Hot Cross Buns from each, but the rivalry demanded diplomatic skills of the highest order. Neither kitchen produced the recipe I use today. This one comes from the Gourmet Cookbook and it produces absolutely delicious rolls. There is, however, a problem with the recipe. I think the baking time is understated by several minutes; I can't get the darn things to brown in the time specified by the recipe. The rolls you see in these photos were placed under a broiler to brown and they were glazed with a syrup that's not part of the recipe. The buns are great but the browning issue drives me crazy. Any ideas? They'd be appreciated. Also, this recipe calls for an uncooked pie crust that's included at the very end of the ingredients list. It's used to make the pastry crosses. It's no big deal, but I wanted to give you a heads up, so there'll be no scrambling when the rolls complete their second rise. These really are delicious and the aroma when they bake will drive you mad.
Hot Cross Buns
1 cup warm milk (105°–115°F.)
2 (1/4-ounce) packages (5 teaspoons) active dry yeast
1/2 cup plus 1 teaspoon granulated sugar
4 cups all-purpose flour
1 1/2 teaspoons ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon salt
1 stick + 2 tablespoons (1/2 cup plus 2 tablespoons) cold unsalted butter
2 large eggs
1 large egg yolk
1/2 cup dried currants
1/3 cup golden raisins
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
3 tablespoons superfine granulated sugar
1 uncooked pastry crust
1) In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
2) Into a large bowl sift together flour, allspice, cinnamon, cardamom, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
3) Butter 2 large baking sheets.
4) On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
5) Preheat oven to 400°F.
6) While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze.
7) On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.
8) Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 to 15 minutes. Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving. Serve buns warm or at room temperature. Yield: 24 rolls.
Recipe courtesy of The Gourmet Cookbook
I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.
37 comments :
- Donna-FFW said...
No fair I have to see this at midnight, now I am starving!! They look amazing!
- April 8, 2009 at 12:15 AM
Years ago I used to bake a lot with yeast, but after several yeast-related failures in the last few years, I now have a "baking with yeast" phobia. I have a mental block about yeast baking. It freaks me out, man!! aaaah!
Of course, the fact that our current oven is not calibrated to any reasonable degree for this planet is probably part of the problem. We'll be moving this summer, so not point in having an oven that doesn't belong to me worked on.
Tell me it'll be all right, Mary. I'll believe you. ;-)
Jules - April 8, 2009 at 12:17 AM
- Mary Bergfeld said...
Jules, take a deep breath and smile. You haven't lost your sense of humor, girl. That tells me you'll be fine. Summer will be here before you know it. Hugs...Mary
- April 8, 2009 at 12:22 AM
- Selba said...
Interesting to learn about these hot cross buns as a Christian symbol :)
- April 8, 2009 at 1:32 AM
- jesse said...
I love the history of hot cross buns that you've included. And those buns... oh my god, I don't think I've seen such a beautiful colour on a bun before!
- April 8, 2009 at 1:47 AM
- Mary Bergfeld said...
Selba, the same thing happened with many of our Christmas symbols.
- April 8, 2009 at 2:12 AM
- recipes2share said...
These look delicious - I must admit to not having made Hot Cross Bums yet this year and instead have devised a recipe (Easter Buns) which are a simplified version which begin life in the bread machine, after which I freeze them and my OH has fresh sweet rolls for breakfast!
- April 8, 2009 at 2:59 AM
wow, they look so amazing... bet they taste great too... :)
- April 8, 2009 at 3:33 AM
- MyKitchenInHalfCups said...
Interesting these would be so difficult to get color with when they have all that sugar. They are total beautiful, lovely pie crust crosses
- April 8, 2009 at 5:21 AM
- Martha said...
Hot cross buns are a tradition at Linderhof -- but, alas, ours are bakery made as were the ones from my childhood -- my mother NEVER baked with yeast!
- April 8, 2009 at 7:31 AM
- Cathy said...
Hot cross buns are always on our Easter table. Beautiful, Mary. And thanks for a bit of history.
- April 8, 2009 at 8:38 AM
- Elin said...
The hot cross buns I remember getting at home in the UK weren't really very brown on top, more slightly tanned than anything. My mum orders them in bulk from the bakery as we're a big family (and ever increasing with kids appearing at a constant rate) and go through at least a hundred over Easter weekend (breakfast, teatime and anything in between). Not there this Easter so I'll have to try and recreate them here.
- April 8, 2009 at 9:05 AM
- Katherine Roberts Aucoin said...
The history is so fascinating, I have no idea. I knew they dated back hundreds of years but had no idea why.
Your hot crossed buns look perfect, I would love oneor two for breakfast! - April 8, 2009 at 9:20 AM
- Mary Bergfeld said...
Elin, welcome to One Perfect Bite. I hope you'll visit often.
- April 8, 2009 at 9:27 AM
- Mariana said...
It sounds like a lot of love goes into these hot cross buns and the photos confirm that. You appear to be well and truly in the easter spirit Mary. Thanks for an informative post and happy easter to you and all your readers.
- April 8, 2009 at 9:39 AM
- Sam Hoffer / My Carolina Kitchen said...
I've never made hot cross buns. Thanks for including the history. It makes it much more meaningful.
Sam - April 8, 2009 at 9:50 AM
- Maria said...
I want to try these!! I hope I have time, they look incredible!
- April 8, 2009 at 9:54 AM
- Mary Bergfeld said...
Mariana, I'm so glad you drop in to visit again.
- April 8, 2009 at 10:12 AM
- Allie said...
I was really looking forward to making these this year, but I'm gonna be out of town. :(
Martha Stewart made some on her show last week and just used an egg white and they browned really nicely. I like your addition of the pie crust you're so clever! - April 8, 2009 at 10:26 AM
- Mary Bergfeld said...
Thanks, Allie. Have a grand holiday.
- April 8, 2009 at 10:35 AM
- Netts Nook said...
Thanks you so much for the education I guess I have been in the dark. You buns look great that sounds back sorry. HAHA
- April 8, 2009 at 10:36 AM
I have been looking for the history of hot crossed buns and a good recipe and here they both are! Thank you so much. I will try this in Easter day. I like the idea of the unbaked pie crust, good idea. We have a similar writing style. Have a hoppy day!
- April 8, 2009 at 12:38 PM
- Pam said...
You are the most incredible baker. These little buns are making me drool.
- April 8, 2009 at 12:41 PM
- Mary Bergfeld said...
Dana, I'm so delightd you stopped by. I hope you'll join us often.
- April 8, 2009 at 12:52 PM
- NKP said...
They do look yummy! I haven't seen the pie-crust technique before, I have only used a royal type icing.
Is that common? - April 8, 2009 at 4:16 PM
- Mary Bergfeld said...
Natashya, it's quite common to use pastry strips in some areas of the country. You see it less and less, however. For professional bakers it's just one more step in the production of an item with a small return.
- April 8, 2009 at 4:39 PM
- The Blonde Duck said...
I love the close up pics!
- April 8, 2009 at 5:02 PM
- The Cooking Photographer said...
I have a recipe for these now! What a terrific post. You've done so much work here.
- April 8, 2009 at 5:51 PM
- Karen said...
I haven't made my hot cross buns yet and I hope I don't run out of time! These look so good!
- April 8, 2009 at 7:21 PM
- Lori said...
From this heathen to your relatives- nice buns.
They look nice Mary even though they were a pain in the broiler and all. I would say increasing the temperature of the oven might help. That is a guess, my best guess, but a guess nonetheless. Worth a try.
I loved the history. I could really get into a long discussion about it but there is just not enough space here. ;) - April 8, 2009 at 8:25 PM
- Mary Bergfeld said...
Lori, I did try upping the temp 25 degrees, but the rolls sheared with the higher heat. I love this recipe. Next year I'm going to try a plain egg wash and hope the rolls will accept a sweet glaze at the very end of baking.
- April 8, 2009 at 9:24 PM
- Susan/Wild Yeast said...
Well your browning issue doesn't seem to have affected the final product -- beautiful! When I made these with a similar recipe last year they baked at 440 for 7 minutes, then at 400 for another 8. I would thing an egg wash would do the trick too.
- April 9, 2009 at 10:02 AM
- Mary Bergfeld said...
Thanks, Susan. I'll give that a try.
- April 9, 2009 at 10:06 AM
- Laura said...
Those are simply gorgeous; I can see why you want them to brown.
I had an oven once that refused to brown anything--I did a lot of broiling, etc. I wonder though if in your case just upping the temp would work? - April 9, 2009 at 9:33 PM
- Lacey said...
I might have to try out your recipes. I love hot cross buns but I have never made them myself.
- April 10, 2009 at 1:58 PM
- Creative Classroom Core said...
I bet these are heavenly!
- April 10, 2009 at 9:19 PM
- Last Minute Mel said...
These look delicious, Mary...I will try them for Easter this year - I grew up with them, and yet my kids have never tried them...thanks for the inspiration!!! (and thanks also for your kind comment on my blog :)
- April 11, 2011 at 11:34 AM


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It's MORNING EDITION from NPR News. I'm Renee Montagne.
And I'm Steve Inskeep. The first part of October was a political disaster for the Republican Party. After being blamed for the government shutdown, the GOP approval rating fell to historic lows.
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MONTAGNE: The House votes today on a Republican bill that offers a different version of that fix. NPR's Ailsa Chang reports.
AILSA CHANG, BYLINE: Up until yesterday, a lot of House Democrats were in a pretty awkward spot. How can you support constituents who are angry about their cancelled health care plans and still vote no on a bill that lets people keep their plans? Many Democrats just weren't crazy about today's House bill. It lets anyone sign up for any existing plan, not just the people who are already on them. So President Obama provided a way out.
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CHANG: Harkin said if he were president, he would never have made the concession Obama made. Ailsa Chang, NPR News, the Capitol. Transcript provided by NPR, Copyright NPR.


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Teachings of the Orthodox Christian Church
The Orthodox Church throughout the ages has maintained a continuity of faith and love with the apostolic community which was founded by Christ and sustained by the Holy Spirit. Orthodoxy believes that she has preserved and taught the historic Christian Faith, free from error and distortion, from the time of the Apostles. She also believes that there is nothing in the body of her teachings which is contrary to truth or which inhibits real union with God. The air of antiquity and timelessness which often characterizes Eastern Christianity is an expression of her desire to remain loyal to the authentic Christian Faith.
Orthodoxy believes that the Christian Faith and the Church are inseparable. It is impossible to know Christ, to share in the life of the Holy Trinity, or to be considered a Christian apart from the Church. It is in the Church that the Christian Faith is proclaimed and maintained. It is through the Church that an individual is nurtured in the Faith.
God is the source of faith in the Orthodox Church. Orthodoxy believes that God has revealed Himself to us, most especially in the revelation of Jesus Christ, whom we know as the Son of God. This Revelation of God, His love, and His purpose, is constantly made manifest and contemporary in the life of the Church by the power of the Holy Spirit.
The Orthodox Faith does not begin with mankind's religious speculations, nor with the so-called "proofs" for the existence of God, nor with a human quest for the Divine. The origin of the Orthodox Christian Faith is the Self-disclosure of God. Each day, the Church's Morning Prayer affirms and reminds us of this by declaring, "God is the Lord and He has revealed Himself to us." While the inner Being of God always remains unknown and unapproachable, God has manifested Himself to us; and the Church has experienced Him as Father, Son, and Holy Spirit. The Doctrine of the Holy Trinity, which is central to the Orthodox Faith, is not a result of pious speculation, but of the overwhelming experience of God. The doctrine affirms that there is only One God, in whom there are three distinct Persons. In other words, when we encounter the Father, the Son, or the Holy Spirit, we are truly experiencing contact with God. While the Holy Trinity is a mystery which can never be fully comprehended, Orthodoxy believes that we can truly participate in the Trinity through the life of the Church, especially through our celebration of the Eucharist and the Sacraments, as well as the non-sacramental services.
Incarnation of Jesus Christ
Together with the belief in the Holy Trinity, the doctrine of the Incarnation occupies a central position in the teaching of the Orthodox Church. According to Orthodox Faith, Jesus is much more than a pious man or a profound teacher of morality. He is the "Son of God who became the Son of Man." The doctrine of the Incarnation is an expression of the Church's experience of Christ. In Him, divinity is united with humanity without the destruction of either reality. Jesus Christ is truly God who shares in the same reality as the Father and the Spirit. Moreover, He is truly man who shares with us all that is human. The Church believes that, as the unique God-man, Jesus Christ has restored humanity to fellowship with God.
By manifesting the Holy Trinity, by teaching the meaning of authentic human life, and by conquering the powers of sin and death through His Resurrection, Christ is the supreme expression of the love of God the Father, for His people, made present in every age and in every place by the Holy Spirit through the life of the Church. The great Fathers of the Church summarized the ministry of Christ in the bold affirmation, "God became what we are so that we may become what He is."
The Holy Scriptures are highly regarded by the Orthodox Church. Their importance is expressed in the fact that a portion of the Bible is read at every service of Worship. The Orthodox Church, which sees itself as the guardian and interpreter of the Scriptures, believes that the books of the Bible are a valuable witness to God's revelation. The Old Testament is a collection of forty-nine books of various literary styles which expresses God's revelation to the ancient Israelites. The Orthodox Church regards the Old Testament as a preparation for the coming of Christ and believes that it should be read in light of His revelation.
The New Testament is centered upon the person and work of Jesus Christ and the out-pouring of the Holy Spirit in the early Church. The four Gospels are an account of Christ's life and teaching, centering upon His Death and Resurrection. The twenty-one epistles and the Acts of the Apostles are devoted to the Christian life and the development of the early Church. The Book of Revelation is a very symbolic text which looks to the return of Christ. The New Testament, especially the Gospels, is very important to Orthodoxy because here is found a written witness to the perfect revelation of God in the Incarnation of the Son of God, in the person of Jesus Christ.
While the Bible is treasured as a valuable written record of God's revelation, it does not contain wholly that revelation. The Bible is viewed as only one expression of God's revelation in the on-going life of His people. Scripture is part of the treasure of Faith which is known as Tradition. Tradition means that which is "handed on" from one generation to another. In addition to the witness of Faith in the Scripture, the Orthodox Christian Faith is celebrated in the Eucharist; taught by the Fathers; glorified by the Saints; expressed in prayers, hymns, and icons; defended by the seven Ecumenical Councils; embodied in the Nicene Creed; manifested in social concern; and, by the power of the Holy Spirit, it is lived in every local Orthodox parish. The life of the Holy Trinity is manifested in every aspect of the Church's life. Finally, the Church, as a whole, is the guardian of the authentic Christian Faith which bears witness to that Revelation.
Councils and Creed
As Orthodoxy has avoided any tendency to restrict the vision of God's revelation to only one avenue of its life, the Church has also avoided the systematic or extensive definition of its Faith. Orthodoxy affirms that the Christian Faith expresses and points to the gracious and mysterious relationship between God and humanity. God became man in the person of Jesus Christ not to institute a new philosophy or code of conduct, but primarily to bestow upon us "new life" in the Holy Trinity. This reality, which is manifest in the Church, cannot be wholly captured in language, formulas, or definitions. The content of the Faith is not opposed to reason, but is often beyond the bounds of reason, as are many of the important realities of life. Orthodoxy recognizes the supreme majesty of God, as well as the limitations of the human mind. The Church is content to accept the element of mystery in its approach to God.
Only when the fundamental truths of the Faith are seriously threatened by false teachings does the Church act to define dogmatically an article of faith. For this reason, the decisions of the seven Ecumenical Councils of the ancient undivided Church are highly respected. The Councils were synods to which bishops from throughout the Christian world gathered to determine the true faith. The Ecumenical Councils did not create new doctrines but proclaimed, in a particular place and a particular time, what the Church has always believed and taught.
The Nicene Creed, which was formulated at the Councils of Nicaea in 325 and of Constantinople in 381, has been recognized since then as the authoritative expression of the fundamental beliefs of the Orthodox Church. The Creed is often referred to as the "Symbol of Faith." This description indicates that the Creed is not an analytical statement, but that it points to a reality greater than itself and to which it bears witness. For generations, the Creed has been the criterion of authentic Faith and the basis of Christian education. The Creed is recited at the time of Baptism and during every Divine Liturgy.
The Creed
I believe in One God, Father Almighty,
Maker of heaven and earth and of all things visible and invisible.
And in One Lord, Jesus Christ,
the only-begotten Son of God,
begotten of the Father before all ages.
Light of Light, true God of true God,
begotten, not created, of one essence with the Father,
through whom all things were made.
For us and for our salvation He came down from heaven
and was incarnate by the Holy Spirit and the Virgin Mary and became Man.
He was crucified for us under Pontius Pilate, and He suffered and was buried.
On the third day He rose according to the Scriptures.
He ascended into heaven and is seated at the right hand of the Father.
He will come again with glory to judge the living and the dead.
His kingdom will have no end.
And in the Holy Spirit, the Lord, Giver of Life,
who proceeds from the Father,
who together with the Father and the Son is worshipped and glorified,
who spoke through the prophets.
In one, holy, catholic, and apostolic Church.
I acknowledge one baptism for the forgiveness of sins.
I expect the resurrection of the dead; and the life of the age to come. Amen.
Additional Articles
To learn more about the Orthodox Church and her teachings, you may wish to explore the following articles:
About this Series of Articles
Treasures of Orthodoxy is a series written for the non-Orthodox, especially those who are considering becoming members of the Orthodox Church and who wish to deepen their appreciation of her faith, worship, and traditions. They are authored by Fr. Thomas Fitzgerald, a faculty member of Hellenic College Holy Cross School of Theology. These and many more articles can be found at the Greek Orthodox Archdiocese of America website.


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LSPACE Bardot EcoChic High-Waist Rib Bottom
Regular price $106.00 Save $0.00Elevate your traditional high-waisted bikini bottoms with the Bardot. These recycled beauties have perfectly-placed ruching and a v-front to accentuate all of your gorgeous curves.
- Classic Coverage
- Eco Ribbed
- Front Ruching
- High Waisted
- Fabric Content: 82% Recycled Poly / 18% Spandex
- Lining: 83% Recycled Nylon / 17% Lycra (R)
- Like all delicates, shape, color and fit are best preserved if hand washed in cold water. Lay flat to dry.
- Coverage: Classic
- Model is wearing a size S
Thank you for ordering with The Shop Laguna! We appreciate your business!
As you place your order, your shipping costs will be automatically calculated for you based on your shipping address, and the method you choose. We will ship any method you prefer (most commonly used and most cost-efficient, is USPS Ground Advantage or Priority Mail). Shipping is FREE via USPS Ground Advantage on USA orders $100+
If you prefer to ship via a method not listed on our website, please call us to complete your order over the phone at 949-715-8308.
We *typically* ship out orders either the day-of the order was placed, or the next business day (depending if order was submitted over the weekend/holiday).
**Please allow additional time for your order to be shipping during a sale, as we have a surplus of orders to pack.
Once your package ships, you'll receive a shipping confirmation email that includes your tracking number. To check the status of your order, log into your account and select the order number you'd like to track, then click the tracking link that appears at the top of the page.
Please note: it may take up to 48 hours from the time the mail carrier scans your package to when tracking information is available.
If your package has been lost or stolen, please contact the carrier directly. With USPS, you can file a Missing Mail Search, and you can also File a Claim to claim the $50 insurance included with Priority Mail, which we can do our best to assist you with, if needed.
For our local customers, you can also choose IN-STORE PICKUP for free, and we will have your order ready the day your order is placed (usually within the hour!).
If you have any specific shipping requests or questions, please contact our E-Commerce Director, Kayla at: firstname.lastname@example.com or call the store at 949-715-8308.
Thank you for making your purchase with us here at The Shop. More than anything, we want you to love your purchased goods. Website orders are eligible for a full refund to original payment method (excluding shipping fees), or online gift card, IF product(s) is returned within 14 days after the date that you your order was delivered.
Items that were purchased need to be returned in the same, "sellable" condition as when originally purchased. i.e: not washed, not worn, not damaged, and with all original tags and accessories attached.
SALE/DISCOUNTED ITEMS are FINAL SALE and are NOT eligible for return/refund/exchange/store credit.
Shipping fees will not reimbursed for returned purchases.
All returns must meet the following requirements:
- Product must be returned within 14 days of you receiving your order.
- Product must not be worn, altered, damaged, or washed.
- Merchandise must have all tags and accessories attached.
- Footwear must include the original shoe box, in its original condition.
- When an item is returned, shipping charges are not refunded. You are responsible for the costs of shipping any item back to The Shop.
How should I send my purchases back for a refund?
Neatly repackage your items with receipt or order paperwork that came with your purchase.
- Send back your return to us (at your expense) to the address below, using any method desired:


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2ft Cat5e Shielded (STP) Ethernet Network Cable - Blue
Quantity Discount Pricing
Quantity Discount Pricing | |
500+ | 1000+ |
$1.74 | $1.67 |
In stock
Purchasing this item will earn you 2 reward points (Reward point(s) $0.06) ! Applies only to registered customers, may vary when logged in.
FREE SHIPPING at $50 and more with code FREESHIP
To receive free ground shipping, enter the promo code in the promotion code box in your Checkout session. This offer applies to standard shipping on Internet orders only and does not apply to the out-of-stock item. FREE GROUND SHIPPING only applied if ship the lower 48 states . When selecting shipping method in the "Shipping/Payment Info" section of checkout, be sure to select the Free Ground Shipping . Free Shipping does not apply to PO Box, APO , APE, FPO, DPO, or like address. Free Shipping promotion is valid on online orders ONLY excluding phone orders, mail orders, faxed orders or purchase orders.NOTICE: Free shipping is non-transferable. You MUST select UPS GROUND in order for the free shipping to apply. We will not honor the "FREE GROUND SHIPPING" if you did not select it during checkout process. Free shipping will be deducted at the last Checkout page before final checkout confirmation. Free ground shipping is applicable to orders at least $50.00 (excluding taxes and handling charge) to all lower 48 states only.
*** Free Shipping doesn't apply to Bulk Products or Cables, some products on Networking, Networking Racks, Floorstand Racks, Wallmount Rack, Workstations, and UPS Backup. See the full products list for Ineligible Products for free shipping.
*** Only 1 coupon code can be redeemed per order ***
*** Each promotional code cannot be combined with any other offers***
To Start Shopping, Click Here.
SF Cable is constantly researching similar items from other retailers for lower prices.
We will do our best to price match and offer the most competitive pricing to our customers.
For more information or to request a price match.
Please contact us at firstname.lastname@example.com or call 1-888-275-8755
SF Cable patch cables are made of 100% pure copper wire and 50 micron gold plated RJ45 plugs. Why 50 micron? We do not use CCA (aluminum wire). What is CCA?
- Designed For: Network Adapters, Hubs, Switches, Routers, DSL/Cable Modems, Patch Panels and other Computer Networking applications.
- Certification: TIA/EIA
- T-568B standard wiring
- FTP Shielded Twist Pair
- CM Type PVC Jacket
- 26AWG 4pair Stranded Copper Wire
- 50 Micron Gold Plated shielded RJ45 Plug
- Length 2ft
- Color Available: Black, Blue, Gray, Green, Orange, Red, White, Yellow
TIA/EIA is abbreviation of Telecommunication Industry Association and Electronics Industry Alliance that sets telecommunication standards in the US. SF Cable patch cable complies with the latest TIA/EIA telecommunication cable standards. - T-568B Wiring:
There are two standards for wiring color code, 568A and 568B. While there's no difference in connectivity between 568A and 568B, 568B is the most prevalent wiring color code in the US. Our patch cable is 568B wired. - UTP and FTP:
UTP is Unshielded Twisted Pair and FTP is Shielded Twisted Pair. FTP cable is wrapped in metal foil. Both have the same Ethernet communication performance, but FTP has better protection against Electro-Magnetis noise from outside. UTP is accepted for residential and general commercial installation - CM rated jacket:
CM for communication. It is set by UL (Underwriters labolatory) to indicate the wire jacket material safety. CM rating is safe to use in residential and general commercial installtions. - 24AWG and Stranded:
AWG (American Wire Gauge) indicates wire thickness. Higher the number, thinner the wire. 24AWG or 26AWG is commonly used for ethernet cables. Stranded wire is a bundle of thin wires as oposed to solid wire that is single solid wire. Stranded wire is more flexible than solid wire and commonly used for indoor network wiring such as patch cable. - RoHS:
Restriction of Hazardous Substances Directive. This directive restricts the use of hazardous materials such as lead or mercury in the manufacture of electronic and electrical equipments. SF Cable cables are all RoHS compliant.
Technical Drawings


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If for whatever reason you would like to return an item for an exchange or return you can do so within 30 calendar days of arrival, providing the goods reach us in a condition suitable to be sold as new. If the item being returned is faulty or simply not the item ordered you will be reimbursed for the delivery costs.
Please be aware that under no circumstances are we unable to accept returns of any item of safety equipment, unless deemed to be faulty.
For non-faulty goods we ask that you please notify us that you would like a return within 14 days, after which we must be in receipt of the goods within a further 14 days.
All returned goods must be unused, have the original packing and accompanied by the original invoice or delivery note.
The card used for the purchase of goods will be credited with the original purchase amount less any delivery and handling fee where appropriate. This does not affect your statutory rights as a consumer.
State of return
Returned goods must reach us in original and undamaged packaging, we recommend the use of additional packaging materials and recorded delivery, as failure to return goods in a saleable condition could result in your return being rejected.
Returning safety equipment
Due to the nature of safety equipment being unsuitable for resale we are unable to accept returns unless the goods are deemed to be faulty.
Returning faulty Items
If you receive any goods deemed to be faulty, at the manufacturer's discretion you will be offered an exchange, a refund or repair. Used items may require an inspection from the manufacturer to establish whether the fault is deemed to be covered under warranty.
Please contact us first by email, we may ask you to supply us with a photograph of the item.
Event tickets
Event tickets are non-refundable but transferable should the event be rescheduled as a result of any updated government restrictions.
Covid-19 update.
Typically orders will be processed within 5 working days via Royal Mail or an alternative courier service, you will be notified when your order has been dispatched. Should you need to get in touch please email us at email@example.com or fill out the form on our contact page.
Just look at those tendon friendly curves - with carefully engineered radii. As the name suggests these holds are all on the positive side though do encompass a full range of hold types. - great for home training or larger wall installations. Set of 10 holds.
Little Big Jugs - A range of very positive finger jugs with user friendly profiles. Great for route setting on any wall angle and positive enough for all grades of climbing.
Hold fixing bolts are sold separately.


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Marsace MT-2543 + XB-2R Carbon Fiber Portable Travel Tripod Kit
Couldn't load pickup availability
Buyer Protection
☑ Full Refund If you don't receive your order
☑ Most of countries can enjoy tax and duty paid by Vlogsfan
☑ USE: GETOFF5 get 5% Off
Premium Quality Product:-
Marsace MT-2543 Carbon Fiber Portable tripod legs are made of premium carbon fiber to achieve excellent performance in sturdiness, lightweight and vibration reduction, making it an ideal companion in either studio or outdoor photography.Easy to Operate:-
This Carbon Fiber Portable tripod Provided with Allen key for switching the mounting screws and with bubble level for fast horizontal and vertical adjustments. The center column is available and detachable to adjust the height to meet various shooting needs and can be inverted for low angle and macro shooting.UNIQUE PREMIUM DESIGN:-
Carbon fiber build supports camera or video recorder. Panoramic Rotation-360 degree. TRAVEL FRIENDLY: Weighs just under few pounds and fits easily into backpacks and carryon luggage. Montfort center head with three independent control knobs.SHIPPING
The final shipping cost and estimated delivery timeframe will be available to you during checkout. Currently, we offer 3 International shipping methods which are steady and easy to track. Priority worldwide shipping, Premium ( Partial countries) and a faster Express shipping. The estimated times stated below are not guaranteed. An international package could experience delays like postal strikes or severe weather or Cov-19 situation. All shipping ways, PO Box address is not acceptable.
If you don't receive your order within the estimated time frame provided below and suspect that it might be lost in transit, please contact VLOGSFAN Support ( email@example.com ) and we can look into the order with the courier. Lost-in-transit requests must be submitted to Flashlightgo Support within 3 months of the date of shipping or before the courier archives the tracking information.
Option 1.
Express by DHL/UPS/Fedex/Aramax/SF etc ( there may be tax need to pay in this way),
The estimated time of delivery is usually 3-7 work days depending on the country. Includes detailed tracking and confirmation of delivery.
Option 2.
Premium ( 6-10days, All tax and Duty Paid),
All tax and duty are prepaid to carrier by Flashlightgo before shipping, so you dont need to pay any tax or duty when you get it.
Option 3.
Priority shipping(1-2 Weeks, average 10 days)
If we marked it is with all tax and duty paid, all tax and duty are prepaid to carrier by Flashlightgo before shipping, so you dont need to pay any tax or duty when you get it.
Learn more,Please click on here.
At Vlogsfan, we want you to be happy with your purchases so we offer a free refund or exchange policy for all unopened and unused items.
We accept order cancellations before the product is shipped or processed. If the order is canceled you will get a full refund. We cannot cancel the order if the product is already shipped out.
Returns (if applicable)
We accept return of products. Customers have the right to apply for a return within 7 days after the receipt of the product.
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging. To complete your return, we require a receipt or proof of purchase. Please do not send your purchase back to the manufacturer.
Customers will only be charged once at most for shipping costs (If it is not product quality problem, the return shipping fee will be paid by the customer); No restocking fee to be charged to the consumers for the return of a product.
Refunds (if applicable)
Once your return is received and inspected, we will email you a notification of receipt. We will also notify you of the approval or rejection of your refund. If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days.
If the product you received is broken, Please contact our customer service: firstname.lastname@example.com. And provide pictures or video of the broken product. Once the condition is confirmed, you will receive a full refund of the price of the broken product.
The refunded amount may be slightly different from your original national currency payment due to Currency Exchange rates varying, Vlogsfan is not responsible for the difference.
There may be a transaction fee deducted by your bank when the order is canceled or refunded fully or partially, Vlogsfan is not responsible for this if your bank charges you any additional fee.
Late or missing refunds (if applicable)
If you haven't received a refund yet, first check your bank account again.
Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you've done all of this and you still have not received your refund, please contact us at firstname.lastname@example.com.


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Paint, Sample On Board
Item number 16.1/32 from the American Museum of Natural History.
Item number 16.1/32 from the American Museum of Natural History.
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text:
List of all developed or published Nuance Sftware Programs from the FileProInfo software programs database.
It's all about files and software programs. We provide you the precise details, easy navigation and advance searching. Read more...
Listed file converters are from the wide range of online file converter.
These are the most polular file/document converters based on the user's review and usage on the FileProInfo.
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Big Ben
Outside of card is made from quality gold card with a cut out of Big Ben.
Inside is an amazing pop up of Big Ben.
Suitable for any occasion with space for your own message.
Amazing hand-assembled pop up greeting card
Folds flat
Card comes with envelope and protective cellophane sleeve
Size 15cm x 15cm
1. Select "Handwritten fee" and add card to your basket
2. Proceed to checkout and choose payment method
3. Enter the name and delivery address of where you want the card to be sent
4. Enter Paypal or credit card details and check the billing address
5. Review you order
6. Write your message (120 characters maximum) where it says "Add an optional note"
7. CHECK - the recipient name, delivery address and your message
8. Press "Pay Now with Etsy"
Any questions – please ask us
1-2 business days
I'll do my best to meet these shipping estimates, but can't guarantee them. Actual delivery time will depend on the shipping method you choose.
Buyers are responsible for any customs and import taxes that may apply. I'm not responsible for delays due to customs.
Just contact me within: 7 days of delivery
Ship items back to me within: 14 days of delivery
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
Buyers are responsible for return shipping costs. If the item is not returned in its original condition, the buyer is responsible for any loss in value.
This Privacy Policy describes how and when we collect, use, and share information when you purchase an item from us, contact us, or otherwise use our services through Etsy.com or its related sites and services.
This Privacy Policy does not apply to the practices of third parties that we do not own or control, including Etsy or any third party services you access through Etsy. You can reference the Etsy Privacy Policy to learn more about its privacy practices.
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To fulfil your order, you must provide us with certain information (which you authorised Etsy to provide to us), such as your name, email address, postal address, payment information, and the details of the product that you're ordering. You may also choose to provide us with additional personal information if you contact us directly(for example, for a custom order).
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We aim to post your card within 1 working day using Royal Mail First Class Post in the UK. For orders to Europe and the rest of the world we use International Standard delivery which does NOT include tracking or a signature. If you wish to use this service please contact us for a price.
They aim to deliver as follows….
UK the next working day
EU in 3 to 6 working days
USA in 6 to 14 working days
Rest of the World 5 to 10 working days
If you haven't received your order in line with the above please contact us. We will investigate with Royal Mail and rectify the issue with you as a matter of urgency.
UK orders - Free
EU and non EU1 card £3.40, extra cards £0.85 each
USA ,S.America, Africa, Middle/Far East,S.E.Asia
1 card £4.40, extra cards £1.30 each
Australia, New Zealand, Singapore
1 card £4.40 extra cards £1.50 each
Savings are applied at checkout
If the order quantity is sufficient we may be able to change or add text and colours. New designs can also be commissioned.
Please contact us to discuss you needs
Apr 23, 2023
This is a beautiful card. It was well packed. Can't wait to send this birthday card to my son
Dec 14, 2022
This is marvelous, and everyone loves it!
May 14, 2022
Love it great quality, looks amazing was expecting it to be a bit bigger
Apr 4, 2022
Jan 8, 2022
I have bought from this seller before and am a return customer. It was lovely to get a note recognising this! High quality pop-up cards.