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This is WEEKEND EDITION from NPR News. I'm Scott Simon. It's a classic tradition of presidential campaigns - the small town bus tour. Republican presidential candidate Mitt Romney began his in New Hampshire yesterday at the farm where he kicked off his campaign a year ago. NPR's Ari Shapiro was along for the ride.
ARI SHAPIRO, BYLINE: Summer in New England is practically designed for political ads: waving green fields, cherry red barns popping against a bright blue sky, and on this morning, live bluegrass music.
SHAPIRO: As Romney spokesman Rick Gorka jokingly put it at campaign headquarters in Boston...
RICK GORKA: Welcome to day one of summer camp.
SHAPIRO: This session of summer camp lasts five days and straddles six states, from the Northeast to the Midwest. Romney will visit New Hampshire, Pennsylvania, Iowa, Ohio, Wisconsin and Michigan.
RUSS SCHRIEFFER: All six of those states were won by President Obama in 2008.
SHAPIRO: This is campaign advisor Russ Schrieffer.
SCHRIEFFER: So, we're certainly campaigning on their turf as opposed to campaigning on what would be considered our turf.
SHAPIRO: Yet, the small towns on this itinerary tend to be solid Republican turf. There are four big blue Romney buses staged across the route. At the end of each day Romney will fly from one stop to the next.
SHAPIRO: At the kickoff in New Hampshire, sweeping cinematic music heralded Romney's arrival.
SHAPIRO: His bus slowly rolled onto the farm field while cheering supporters waved American flags and blue baseball pennants that said Romney.
MITT ROMNEY: As you know, Ann and I visited this farm a year ago when we launched the campaign. And it was a day not unlike this one. It was a gorgeous day. Beautiful.
SHAPIRO: As Romney spoke, small planes circled overhead trailing dueling banners. One said Romney for President 2012; the other, sponsored by a Democratic group, read Romney's Every Millionaire Counts Tour. That's a takeoff on the name the campaign gave this tour, Every Town Counts. Romney hit the rural theme again and again in his tribute to small town America.
ROMNEY: Every town counts because the families who have lost a job, faced a foreclosure, or been forced to spend the money they were saving for college just to make ends meet are not statistics. They are our fellow Americans and it's time to take care for them, recognize them as such.
SHAPIRO: It's important for Romney to deliver this message because he performed relatively poorly in rural communities during the primaries. If he wants to flip these blue states red this year, he'll need to gin up enthusiasm in the small towns that tend to vote Republican.
ROMNEY: And small towns gave us Lincoln and Truman, Eisenhower and Reagan, and so many sons and daughters who've sacrificed to defend our freedom on battlefields far away.
SHAPIRO: Romney's policy prescriptions for small towns are the pretty much same as his plan for the big cities. He talked about repealing the health care law, lowering taxes, and increasing domestic production of oil, gas and coal. Retiree Janet Forest of Hampton, New Hampshire is thrilled to hear Romney talk about rural America for a change.
JANET FOREST: Well, nobody ever pays attention to us otherwise. I think this is fabulous.
SHAPIRO: But while Romney tries to focus on people way outside the Beltway, Washington intrudes. Yesterday afternoon, he responded to President Obama's decision to stop deporting some students who came to the country illegally as young children. Romney said this White House is opting for a quick fix.
ROMNEY: I think the action that the president took today makes it more difficult to reach that more long-term solution because an executive order is, of course, just a short-term matter, it can be reversed by subsequent presidents.
SHAPIRO: One big change for this stretch of the campaign is that Romney won't be doing any fundraising on this trip. Instead, as one campaign aide put it, there'll be a lot of ice cream, a lot of cheeseburgers, a lot of classic retail politics. Ari Shapiro, NPR News, traveling with the Romney campaign. Transcript provided by NPR, Copyright NPR.


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Ways To Be Safe Against Carbon Monoxide In Your Home
Carbon monoxide (CO) is odorless, colorless, hard to detect, and extremely dangerous. The gas is often called "the invisible killer," and it is critical that your family is protected from exposure. The CDC reports that there were a total of 5,149 deaths from unintentional carbon monoxide poisoning from 1999 – 2010, or an average of 430 deaths every year, and the National Fire Protection Agency has issued warnings about the dangers of the gas. It is important that you and your family have protections in place. We have provided information that will help you keep your family safe:
Install Carbon Monoxide Detectors In Your Home.
Every home should have several CO detectors installed in central locations outside bedrooms and on every level of the home. The best method is to have these detectors interconnected so that when one alarm goes off, the others do as well. This adds a higher level of protection for children who may be sleeping on another level of your home.
Follow the Installation Instructions Carefully.
It is important that you mount the CO detectors in the correct areas at the right height. Follow the instructions word for word. If you are having trouble, get assistance from someone you trust who is handy.
Only Buy a CO Detector that is Approved and Safety Tested.
There are several testing laboratories that approve devices for consumers in the USA. When buying a carbon monoxide detector, only purchase from a trusted retailer. You don't want to get an off-brand that is not tested and certified by a laboratory, or worse, a counterfeit that puts your family in danger.
Test the Batteries Once a Month.
Batteries vary in how long they last. A fresh battery may not last long, even if it's just just out of the package. It's crucial that your smoke and CO detectors have batteries that work. Make it a habit to test them each month.
If the Alarm Sounds, Get Your Family Out.
If you hear the alarm sound, it's important that you move fast and get your family into a safe area. Don't delay. Call the fire department immediately. It's best to move outside the home completely.
Never Run a Vehicle in a Garage.
Even if you have the garage door open, CO can easily build up, seep into other areas of the home, and create a dangerous health hazard. Once you start your car, move it outside to warm up. Keeping the garage door open isn't enough.
Have Your Furnace Inspected Yearly.
Vents can become clogged and carbon monoxide from your furnace could enter your home. As the gas is colorless, has no smell, and cannot be seen, keeping all vents clean is extremely important. In particular, check during snowy weather to ensure there is no build-up that could block vents.
Protecting Your Family and Your Home
Home insurance is one way you can keep your family safe. Your insurance policy could require you to have active, working CO detectors in place in your home, and even if not, this is the right thing to do. If you are currently considering changing home insurance coverage, one of our local members can review the coverage you have.
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Friday, April 29, 2011
Smooshed Potatoes
From the kitchen of One Perfect Bite...If you are looking for a slightly different take on roasted potatoes, you might want to give this version a try. It differs from its more classic cousins in that the cooked potatoes are lightly smashed before being roasted. Younger members of our family refer to these as smooshed potatoes and that is a pretty apt name for them. It certainly is the only thing that sets them apart from other roast potatoes. The potatoes are smooshed to create a greater surface area for browning while they're in the oven. Having said that, I'm pretty much at a loss for words, other than to tell you that kids love to make these and they actually eat them. Because there is so little to the potatoes, I use my best olive oil for their roasting and finish them with fleur de sel - French sea salt. The one tip I want to share with you concerns the precooking of the potatoes. In order to avoid over cooking or water logged potatoes, I use my microwave to cook them. I place them in a single layer in a large microwave container to which 3 or 4 tablespoons of water has been added. I cover the dish and microwave the potatoes for 10 minutes at which point they are fork tender and ready to be smooshed for roasting. Recipes rarely get easier than this. Here's how the potatoes are made.
Smooshed Potatoes...from the kitchen of One Perfect Bite
1-1/2 to 2 pounds unpeeled small Yukon Gold potatoes
olive oil
coarse salt
4 large unpeeled garlic cloves
1) Preheat oven to 350 degrees F.
2) Pour 4 cups of water into a large pot and bring it to a boil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Do not over cook. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork.
3) When the potatoes are cooked, rinse them under cold running water to stop cooking. Place the potatoes on a work surface and, using your fist, punch them so that they flatten a bit. I protect my hand with a thin pot holder.
4) Place potatoes and the garlic cloves on a baking pan large enough to hold them in a single layer. Sprinkle with salt and drizzle each potato with olive oil. Transfer pan to oven and roast for 15 minutes. Turn potatoes to opposite side, drizzle with more olive oil and bake for 15 minutes longer. Transfer potatoes to a large serving dish. Peel and mash garlic cloves and add to potatoes. Mix well. Serve immediately. Yield: 4 to 6 servings.
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72 comments :
- Wendy Irene said...
Garlic and potatoes together makes me happy. I think my kids would love these!! Have a great Friday!
- April 28, 2011 at 11:44 PM
- Patricia @ ButterYum said...
I like to make these with leftover butter and parsley new potatoes, cooked in a bit of ghee. The browner, the better.
Have a great weekend! - April 28, 2011 at 11:59 PM
- mia xara said...
We all love potatoes at home and these look very appetizing!I'll "hire" my son to flatten them!Have a good night!
- April 29, 2011 at 12:05 AM
- Michelle said...
Thank you Mary, we love our spuds in our house, and any different way of cooking them is weel appreciated :-)
- April 29, 2011 at 12:06 AM
- Adriana said...
I love this idea! a great twist to plain boring baked potatoes!
- April 29, 2011 at 1:08 AM
- kankana said...
I remember seeing something similar in food network channel and since then it was in my mind but I didn't remember the recipe at all. This looks so gorgeous and garlic with potato .. perfect combo ! :)
- April 29, 2011 at 1:19 AM
- Sunanda said...
I am tempted too..after looking at your picture! Looks yumm.
- April 29, 2011 at 1:31 AM
- Mickey said...
Love them! Those sound perfect.
mickey - April 29, 2011 at 1:36 AM
- Jeannie said...
Smooshed potatoes huh! My boys would love these! Looks yum:)
- April 29, 2011 at 1:52 AM
- Alina---Explora Cuisine said...
If my husband would see your post he would definitely be making me to make these for him :) I love the combination between potatoes and garlic, I'll make these soon! Hope you have a lovely day Mary!
- April 29, 2011 at 2:26 AM
- Khadija El Mary said...
My boys would love this! Thanks for the recipe and all the details, I will sure give it a try, it's easy to make and looks good. With the garlic touch, it must taste so delicious! Have a great day Mary,
Mamatkamal - April 29, 2011 at 2:43 AM
- Treat and Trick said...
Great combo and looks yummy! Agree with you, best way to precook them using microwave, they turned out perfect all the time...
- April 29, 2011 at 2:57 AM
- Ana Rita Marreiros said...
This one of my favourite ways to cook potatoes....in te end i put olive oil with garlic lightly fried in it!
Rita - April 29, 2011 at 3:55 AM
- Priya Suresh said...
Fantastic potatoes, feel like finishing that whole plate..
- April 29, 2011 at 4:14 AM
I've heard of mashed and smashed but never smooshed potatoes. I'll have to try these just for the experience!
- April 29, 2011 at 4:18 AM
- Nami | Just One Cookbook said...
This is a fun potato recipe! You punch the potatoes! I love potatoes and this will go straight to my recipe folder. ;-) Have a wonderful weekend!
- April 29, 2011 at 5:03 AM
- Su m said...
I do a very similar potatos and everyone loves them :)
- April 29, 2011 at 6:10 AM
- CaThY said...
looks really good :)
- April 29, 2011 at 6:27 AM
- megi said...
The crispy potatoes look fantastic, fine olive oil and fleur de sel makes it that much more speccial. Have a wonderful weekend. :)
- April 29, 2011 at 7:50 AM
- Linda said...
Good idea! My kids would love to smoosh them for me before roasting. Thanks for sharing!
- April 29, 2011 at 8:20 AM
- StephenC said...
Must do this. They look so good!
- April 29, 2011 at 8:23 AM
- Kim said...
I like this way of cooking potatoes. It's crusty on the outside and tender in the centre, I like a lot!
- April 29, 2011 at 8:24 AM
- Peggy said...
A simple potato side dish always makes me happy! I'm sure this is full of flavor!
- April 29, 2011 at 8:28 AM
- The Food Hound said...
Such a neat idea! They look like roses!!
- April 29, 2011 at 8:40 AM
- Red Nomad OZ said...
Sadly, anything with potatoes works for me!! Have a great weekend!!
- April 29, 2011 at 8:42 AM
- Young Adventures... said...
Three out of the four of us love potatoes anyway we can make them. The youngest not so much a potato fan unless they are roasted. I would love to try this recipe Mary! I think it would be a wonderful way to get the children involved in preparing dinner. Have a wonderful weekend!
Take care,
Rachel - April 29, 2011 at 8:51 AM
- Unknown said...
Smooshed... I love that name!! I have seen recipes for making potatoes this way before and always thought it sounded so good. Must try it now!
- April 29, 2011 at 8:58 AM
- Diane said...
I must try this as I never ger roast potatoes crispy. Diane
- April 29, 2011 at 9:31 AM
- Rachel said...
First and foremost, I love the name :) We're huge potato fans here and this would be a great way to change things up a bit! It's even an added bonus that they seem relatively simple!
- April 29, 2011 at 9:40 AM
- Tasha said...
What a fun recipe! I'll have to try this with my little kitchen helper!
- April 29, 2011 at 9:50 AM
- Adriana said...
I roast potatoes a lot, and am thrilled that there are different ways to get around this staple. Thank you for stopping by my blog, Mary.
- April 29, 2011 at 10:12 AM
- Kath said...
Your Smooshed Potatoes look absolutely perfect, Mary! Roasting them with garlic and a bit of olive oil is perfections.
- April 29, 2011 at 10:19 AM
love these and i have been known to kill half a bottle of truffle oil on them
- April 29, 2011 at 10:22 AM
- Banana Wonder said...
Although I am not much of a potato fan - I have seen this smashed version before and it really makes me salivate! I want some yukon golds NOW.
- April 29, 2011 at 11:06 AM
- Unknown said...
I never cooked potatoes in this way. It is a very easy and tasty recipe. Thanks.
Have a nice weekend. - April 29, 2011 at 11:10 AM
- lena said...
i love that you're sharing such a simple and delicious looking potatoes recipe!
- April 29, 2011 at 11:12 AM
- Lucy@The Sweet Touch said...
Mmmm, mmmm! I saw something similar to these on another blog - brilliant idea, I'm going to have to give it a try!
- April 29, 2011 at 11:30 AM
- Claudia said...
I love the word smooshed! The microwave is a handy tip - it's only used by my kids for popcorn. This is a nice side for a cool spring day - or - maybe even my breakfast!
- April 29, 2011 at 11:35 AM
- Jocie's Mom said...
Thanks for sharing the microwaving trick! Nice little way to save time and energy. Great recipe too. Any excuse to say 'smooshed' is a winner in my book :)
- April 29, 2011 at 11:37 AM
- Holly Henry said...
I've made a similar version of these with fresh dill and Parmesan. What a lovely blog! Your food is amazing.
I am now a follower.
Visit me at www.simplequintessentialcuisine.com - April 29, 2011 at 11:39 AM
- Katerina said...
This type of making the potatoes is traditional to the Cypriot kitchen and since I have tried them I can testify that they are very tasty!
- April 29, 2011 at 11:40 AM
- June said...
Brilliant idea cooking the spuds in the microwave instead of boiling them. I never would have thought of that. Love, love, love potatoes - any kind, any way, any how.
- April 29, 2011 at 12:19 PM
- That Girl said...
My favorite part of roasted potatoes are the crispy ones, so these sound perfect!
- April 29, 2011 at 12:20 PM
- Suman Singh said...
anything with potatoes sounds yummy and delicious to me..and these look so tempting and inviting..great and easy recipe..would love to try this on the weekend..thanks for sharing!
Have a nice weekend! Take care! - April 29, 2011 at 12:22 PM
- Linda said...
For sure I have to try these. They look delicious!! Have a great weekend!
- April 29, 2011 at 12:29 PM
- Joanne said...
The crispy brown skin is the best part of roast potatoes in my opinion, so I'm sure I'd love these!
- April 29, 2011 at 12:53 PM
- Chris's Gourmet Fashion said...
Hi Mary thanks so much for popping over to my site and leaving your nice comment. What a great site you have here, have just added myself to it (if you liked mine please add yourself too). As I scrolled down your home page, I could only say WOW! so many wonderful dishes including risi e bisi ... your smooshed potatoes look delicious too! I am sure to be back to read more.
- April 29, 2011 at 1:32 PM
- Rambling Tart said...
I remember seeing these kind of potatoes in a Jamie Oliver book - he serves them with a traditional English roast dinner. I've been craving them ever since. :-) Yours are GORGEOUS!! :-)
- April 29, 2011 at 2:17 PM
- Ginny Hartzler said...
These look yummy, I have never seen a recipe quite like this! I would eat them as the main and only course!
- April 29, 2011 at 2:27 PM
- Swathi said...
Potato and garlic and olive oil makes awesome combo. love potato in any form.
- April 29, 2011 at 2:40 PM
- sweetlife said...
My girls' love smooshed taters, perfect kiddo treat!
sweetlife - April 29, 2011 at 2:49 PM
- The Teacher Cooks said...
Love potatoes and this method of cookin is so easy> I must try them.
- April 29, 2011 at 3:07 PM
- Cooking Gallery said...
The recipe sounds som simple yet the result is BEAUTIFUL! Thank you for sharing this, Mary and have a great weekend :).
- April 29, 2011 at 3:16 PM
- The Stoner Gourmand said...
I love it! I also love saying the word 'smooshed'.
- April 29, 2011 at 3:54 PM
- Kathy said...
These potatoes looks wonderful and I love that they are called smooshed potatoes. Garlic and potatoes what could be better?
- April 29, 2011 at 4:09 PM
- Susan said...
I love the fancy name for these potatoes! They look wonderful & I'll definitely make them soon. Have a lovely weekend!
- April 29, 2011 at 4:18 PM
- David said...
Mary, We love roasted potatoes, especially the part that browns up! Great idea...a larger area that's browned!! Take Care, Big Daddy Dave
- April 29, 2011 at 5:01 PM
- Liz That Skinny Chick Can Bake said...
I make these all the time but without garlic...what a yummy alternative. I'm going to make your version next~
- April 29, 2011 at 6:12 PM
- Maris (In Good Taste) said...
I am a potato lover and these look amazing! I will love these! Have a very nice weekend Mary!
- April 29, 2011 at 6:19 PM
- Carol @ There's Always Thyme to Cook said...
They look fantastic all smooshed :)
- April 29, 2011 at 7:49 PM
- Lori said...
I do a similar thing with my potatoes when I fry them. I place them in water in a large pyrex bowl. I cook them until the are fork tender. Take them out, pat them dry and fry.
Love that word, "smooshed"! - April 29, 2011 at 7:55 PM
- Anne said...
I love this blog, Mary! You have some awesome recipes...so I know I will be visiting often! Smooshed potatoes may be my new comfort food!
- April 29, 2011 at 9:53 PM
- Paulina :] said...
This looks so yummy! I love the idea and the name :D
- April 30, 2011 at 12:38 AM
- The Harried Cook said...
smooshed potatoes! what a cute name :) that looks & sounds really good... and though i rarely use the microwave for cooking stuff, i like that you cook the potatoes in the microwave - it just makes sense in this case! Thanks for another awesome recipe, Mary! :)
- April 30, 2011 at 2:02 AM
- Sanjeeta kk said...
Oh..that is so simple an yum, Mary! Love this easy peasy recipe.
- April 30, 2011 at 11:52 AM
- Xinmei @ Pudding Pie Lane said...
I like the word smooshed! Sounds fun :) It's definitely a great way to crisp up potatoes actually, I tried it once and it was delicious!
- April 30, 2011 at 5:10 PM
- Elaine said...
That's a great tip to pre-cook the potatoes before roasting them. I like how they look and can see why kids enjoy making and eating them.
- May 1, 2011 at 10:03 AM
saying "smooshed" is fun. eating "smooshed" is probably more fun. looks good!
- May 1, 2011 at 8:40 PM
- CaSaundraLeigh said...
I am always looking for new ways to use up my 5 lb bag of potatoes--love this!
- May 2, 2011 at 8:21 AM
- Cooking Creation said...
We have some form of potatoes as a side weekly. I will be happy to add this to the mix! It sounds wonderful! Thanks for sharing! :)
- May 3, 2011 at 1:35 PM
- Valerie Harrison (bellini) said...
I love "smooshed" potatoes with a little seas salt and garlic:D
- May 4, 2011 at 8:43 PM
- Nica D said...
I know this is an older post, but I wanted to say that I love unique recipes like this. The first time I saw potatoes done up this way was to fry bacon while they are boiling, then fry them in the bacon fat. Then put baked potato fixing on them. Very good that way too, but I could see this way being great to pair up with a roast. I can't wait to try it!
- November 10, 2012 at 1:09 PM


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For your convenience, our SUZUKI GSXR1000 fairing kit set also comes with motorcycle fairing fitting bolts set, clear or black windscreen and heat shield. We guarantee 100% OEM fitment.
Please do not hesitate to contact us via message if you are uncertain about parts and panels of your bike before making purchase.
Production Process and Time
We stock several variations of SUZUKI GSXR1000 aftermarket fairings in Australian warehouse and our own factory in China, we will mark them if we have stocking for that design.
Most of 12k motor SUZUKI aftermarket fairing kits and fairings parts are produced after our customer's order and requests. Because there are too many different motorcycle fairing models, years of manufacture, also with different designs and colors, we are unable to stock all of these customized deigns of SUZUKI aftermarket fairing kit.
Note: 12Kmotor.com.au is not an authorized dealer for Honda, Yamaha, Suzuki, Kawasaki, Ducati or BMW. Our products are Aftermarket not OEM.
12K MOTOR Road Fairings Kit (Street Fairing Kit) are ABS fairings, (ABS Plastic Material). Race fairing kit (Track Fairing Kit) are Fiberglass Fairings.
We can do basically all popular designs, like Monster Fairings, Repsol Fairings, Shark Fairings, Rossi Fairings, Camel Fairing, West fairing, Tricolor Fairing, Red Bull fairing, OEM design fairings, Ninja fairings, Lucky Strike Fairings, Rizala fairings etc.
Once you place your order on 12k motor store. We will start process your order once the payment is cleared.
The production process and time including following steps:
- Make sure your order details and requests are clear to us.
- Preparations and Painting for your motorcycle fairings. (Inside as well)
- Apply Graphics, Decals and Clear Coat on top of stickers to give your fairing kit durable finish.
- Checking of your motorcycle fairings and take photos of them, then pack well each single panel.
- We will need extra steps if your order is customized design or color, to ensure your special fairing design is what you expected.
The total production process and time will be around 10-15 working days for most aftermarket fairing designs.
Fiberglass race fairing kit and Race style fairing kit will need longer time. If you request to change color, design or any additional requests in mid of production process, we will need extra time as well.
If you ordered a complex or customized design, we will send you finished fairings photos for your approval before we post the fairing kit.
Extra services for fairings
Color Matching
Unfortunately, 12k motor are unable guaranteed for exact color matching for your OEM factory fairing panels or fuel gas tank. This is due to several uncontrollable factors such as fairing color paint fade, variations of undercoats and layers, OEM product material, and other factors.
12k motor can do color matching for you if you can post a small original part to our Australia motorcycle fairing warehouse and Sydney motorbike fairing workshop. We will charge for $50-$80 AUD to do the color match depends on the color you want us match for you, even that we still can not guarantee 100% exactly same, but it will be very similar color. Please email or message the photos before post the OEM fairing part to us.
However, 12k motor will try our best to match the color for you if you are unable to do that, we will try to match the color for you based on the photos or our experience, also we can tell you how much similarity we can do for your motorcycle fairing kit order, compare to your original motorbike fairing color.
If you can't tolerate for slightly paint color difference between 12k motor fairing kits and OEM fairing kit (Or fuel tank). We will suggest you to paint the fuel tank to match our fairing kit color or buy genuine OEM factory fairing parts.
In Australia, as we know, repaint an undamaged fuel tank cost around $250-$400 depends on the color and paint shop. Which is less than what you expect., and they can quickly match the color for you. We can supply the fuel tank stickers if you require when you order our aftermarket fairing kit, which is totally free.
12K MOTOR-Quality Guaranteed Aftermarket Motorcycle Fairing Kits
12K Motor Fairings is made by Premium Aftermarket ABS Injection Moulding technology. Using ultra virgin imported ABS Plastic and our precision developed Injection Moulding process, we are able to produce a fairing kit that is simply unparalleled in the market. Not only do we make the best kits in the business but we make those kits with a guarantee., no alterations, no drilling. Our aftermarket fairings will slip onto your motorbike just as easy as your OEM ones slipped off.
Perfectly remove and install a whole kit of aftermarket fairing kit is not as easy as you expected. You need to remember how to remove the old fairings, which bolts for which holes, remove clips and rubbers from old panel and apply them to new fairing part exactly same way.
We have been in motorcycle business for many years, and we are motorcycle mechanic, we have enthusiast rather than just an ordinary trader. We understand motorcycles.
We have fitted and tested many aftermarket fairings kits on different motorcycle models. We know how good are our fairing kit fit. You can buy with peace of mind from a group of sports motorcycle lovers.
Re-use your OEM fairing bolts, factory hardware, even some black inner parts, because OEM parts always best for your motorcycle, because they made for the bike.
In rare case if you have difficulty in fitting the fairing kits to your motorcycle. One reason could be your motorbike been in an accident or fall down, your motorcycle sub-frames and mounting points are damaged and not at correct position, you need to ensure your motorbike mounting points are all in good condition and correct place before attempting to fit the new fairing.
After your checking everything is on good condition, but still can't install the fairing kit. then STOP and contact us with photos showing the issue you are facing ASAP, and we are willing to provide best instruction to help you finishing fitting. Please do not force to fit it because you will break the fairing.
Minimal money spent to get a new hot bike, what are you waiting for?
Add this to your shopping cart now and continue to browse other variations. Save your time to come back to find it again. If you want more time to consider, just simply save them in cart until you decide to go ahead.
We look forward to seeing your photos showing our fairing kits on your motorcycle.
Currently Reviewing:
SUZUKI GSXR1000 2003 2004 Fairing


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After 2 months in the curing chamber, starting at 54 deg. F and 75% RH and dropping to 54 F and 65% RH after the 1st month, the guanciale is finally ready. It has a nice firmness and nice aroma.
It's lost about 17% of its weight. Such a low weight loss is to be expected for pieces that are largely fat like guanciale and pancetta. The majority of the water in meat is stored in the muscle, and a small amount in the fat, so on pieces that are mostly fat well...there just isn't much water to lose!
Either way, it had a nice firm feel to it. Probably about as firm as a tennis ball if i had to compare it to something, maybe even a little firmer.
This started off as 1/2 of a face of a Large Black pig from Caw Caw Creek. I've previously stated my preference for pancetta over guanciale....boy was I wrong. I might have to take that comment back after this latest product.
Here it is in all it's glory coming out of the curing chamber. It smells herby and delicious, but not really as strong as you might expect.
It really doesn't look that much different than the picture before it went into the chamber!
Just a little darker really.
Hey look! I can do those artsy, slightly overexposed closeups that other blogs do :) But we all know you're not reading for my pretty pictures, and normally I wouldn't dedicate too much time to it, but this time it was like a beautiful model posing for a camera...it was hard NOT to take beautiful photos. (Is it odd that I compare a cured meat made from pig throat to a model? I don't think so)
This one isn't quite as up-close as the last pic, but it's just too beautiful to not post it. You can see how the guanciale is really mostly fat, with a thin streak of meat in it. I'm sure the breed and DEFINITELY the way it's raised has something to do with that.
Guanciale has a strange textured fat. It's silky and smooth feeling, but when biting it it has a slight "crunch" to it, almost like a beef tendon which isn't fully cooked. I sliced it nice and thin on my slicer because of this, and it was a great choice.
This cured meat is normally eaten cooked in other dishes, but i couldn't help sneak a taste of a slice (note slice missing!). It's amazing. Slicing it thin alleviated the texture issue, making it feel and chew like a slice of pancetta. It's really rich and the salt is perfect this time. The spices are there but it tastes mostly of delicious delicious pig. That was my goal; given the quality of the meat i didn't want to overdo the spicing. I succeeded.
Pasta alla Gricia. This is how the guanciale ended up the 1st night. It's a very traditional Roman dish, sometimes called Amatriciana bianca. It's only oil, black pepper, guanciale and Pecorino Romano. The cheese and the fat from the guanciale, together with some of the pasta cooking water combine to make a creamy, smooth velvety sauce.
1/2 of the guanciale is in the fridge ready to be devoured and the other half was vacuum packed and frozen.
This has to be one of my most successful cured meats so far. It's really amazing. It's perfectly balanced and the flavor is outstanding. No off flavors at all. I have to think a great majority of the success is due to the pork I used.
Tuesday, August 31, 2010
Guanciale - Finally ready
Posted by Jasonmolinari at 1:15 PM
Labels: Cured meat : Solid muscles, Cured meat : Solid muscles - Tasting Notes
48 comments:
- scott said...
Pork candy if there could be such a thing. I've always favored it over pancetta. Nice pics, too!
- August 31, 2010 at 8:06 PM
- Unknown said...
Please send me a piece
- August 31, 2010 at 9:28 PM
- Jasonmolinari said...
GGGGGioel. I'll see what i can do. This stuff is like gold.
- August 31, 2010 at 9:58 PM
That looks absolutely amazing.
Very nice work. - August 31, 2010 at 10:35 PM
- Jennifer S said...
One of the tastiest ways I've found to serve guanciale has been to slice it thin and serve it on crostini. It disappeared from the plate at our local Ferragosto dinner pretty darned fast!
I'm curing some now that's from a Red Wattle pig, and I'm looking forward to comparing it to my last batch. - September 1, 2010 at 3:04 AM
I'm at work and I just saw the post...
I had to excuse myself and take a moment.
Incredible great stuff! - September 1, 2010 at 2:58 PM
- Russell Hews Everett said...
Excellent! Here's another use for it. When you buy guanciale from Salumi here in Seattle, they'll give you a copy of Armandino (Mario's dad) Battali's Carbonara recipe. I've transcribed it here. I make the recipe fairly regularly with my own guanciale, it's easy and pretty fantastic!
- September 1, 2010 at 8:50 PM
- jimmy said...
looks better than mine Jason, thanks for all your guidance!
Need to take you up on that espresso maker some time... - September 2, 2010 at 11:48 AM
Absolutely beautiful! Can't wait to find a source for pork like that!
- September 3, 2010 at 4:41 PM
- matt said...
dang that looks absolutely fantastic. Nice work!
- September 6, 2010 at 1:50 PM
- Jasonmolinari said...
Jimmy, anytime. Give me a call and come over and have a few espressos and borrow the loaner.
thanks mark & matt. - September 7, 2010 at 10:54 AM
- Indirect Heat said...
I love what you do. Neat stuff, I'm going to have to make me some guanciale. I mostly only cure bacon.
Question. What meat slicer do you use? I've heard the consumer-grade slicers suck, and I've had troubles finding a restaurant-grade one on craigslist at a reasonable price. Interested to hear what you use... - September 7, 2010 at 11:32 PM
- Jasonmolinari said...
BBQ dude, i dont think there are any decent consumer grade slicers....i use a small commerial 9 inch blade Berkel.
- September 13, 2010 at 5:21 PM
- Marketplace Maverick said...
Jason - looking at buying my first digital kitchen scale. I was looking over your pancetta recipe, and it calls for ingredients under 1 gram increments (0.8, 0.3, etc) - just wondering what type of scale you use to get that accuracy? All the one's I am seeing on Amazon for $30-45 say they have accuracy to 1 gram only.
ex: http://www.amazon.com/Polder-KSC-310-28-Digital-Glass-Silver/dp/B000G2OTM2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1284479521&sr=1-1 - September 14, 2010 at 12:10 PM
- Jasonmolinari said...
kevin, look on ebay. they're about $10 shipped from hong kong normally
- September 14, 2010 at 12:14 PM
- scott said...
Like Jason said, look on ebay for a jeweler's scale.
- September 14, 2010 at 12:16 PM
- AFI said...
Hello - I am planning my first cured meat. I have a bracaola curing now. I have read in Charcuterie: The Craft of Salting, Smoking, and Curing that i can heavily salt water for my humidity. Have you or any of your readers ever tried this? I will be using a normal household fridge. Also, let's say the humidity is a low. the mat dries out faster, especially on the outside, but is is still safe since i am using cure #2?
Anthony - September 24, 2010 at 3:44 PM
- Jasonmolinari said...
Anthony, you need to use a tray of heavily wet salt, not just a salt solution. There needs to be excess salt in the tray of water. I have heard of people using that, and the downside is that it changes humidity very slowly.
If you run into case hardening, which means the outside dries before the center, the center will not be able to dry, and will eventually rot, even if you use cure #2. - September 24, 2010 at 3:46 PM
- AFI said...
I wonder if poking holes through the meat would prevent case hardening, or misting the meat once in a while?
Anthony - September 27, 2010 at 11:49 AM
- Jasonmolinari said...
AFI: those methods may or may not work...i'm not sure.
I don't think you want to be poking anything though, as it raises the possibility of contamination. - September 27, 2010 at 1:06 PM
- gabagool said...
Sorry for highjacking this.....but...
Since Im not into computers so much (after food info)I can't find where I can email you. So I am commenting HOPING that you read this comment and email me.
I am looking for your advice on two related subjects. I currently own a few restaurants. I WANT to open a chef driven gourmet (really can't think of the word for a shop that uses only the BEST ingredients, even the best BOLOGNA, but the BEST and even more important the BEST DOMESTIC ARTISAN products. I have made a little headway in getting names, but not as much as I want.
So, can you please tell me where I can find DOMESTIC artisan products such as proscuitto, pancetta, various salami's, etc. I really don't want to import, because I think we are beginning to make some really good stuff right here and I want to showcase it. (Really, I would like to make ALL my stuff in house, but I lack the experience. I will start off with a few that I do well, however)
So, charcuterie, cheeses, etc, anything you deem worthy. I would really appreciate it if you would get back to me. I look forward to it.
Thank you so very much.
ps My email email@example.com
thanks. - September 30, 2010 at 2:33 PM
- Dave said...
Beautiful work! I'd kill for that pasta.
- October 1, 2010 at 10:30 PM
- Jasonmolinari said...
thanks dave.
- October 1, 2010 at 11:34 PM
Looks absolutely amazing. I need to get up the courage to cure meats.
- October 2, 2010 at 7:54 AM
Hi Jason
I've never posted on your blog but I absolutely love the things you do. I lurk often. I have 2 questions for you, I notice you said that you vacuumed packed and froze half the guanciale, how long does it keep and how does it taste when thawed?
John - October 28, 2010 at 1:01 PM
- Jasonmolinari said...
Thanks John.
Given that the guanciale lasts nearly indefinitely in the fridge, vac. packed in the freezer it'll be even longer!
I haven't defrosted this piece yet, so i don't know if the flavor will be affected, but other stuff i've made in the past hasn't been any different. - October 28, 2010 at 1:51 PM
- TCollins said...
So I procured myself some Caw Caw Creek jowl. Wow!!! What an amazing piece of meat. Huge, and covered in a beautiful layer of fatty goodness. Thanks for mentioning Caw Caw, I would have never known about them if it weren't for you. I actually do have a question though. So last year was my first attempt at Charcuterie and I ended up with a pretty amazing couple rolls of Pancetta, some Canadian Bacon and a few misc. items. Being that I'm obsessed with authenticity and food....I decided to try my hand at some Guanciale. The recipe I used was from, "Charcuterie." His recipe called for a 2lb jowl. Well mine was about 3.5lbs...I scaled up the amounts for salt, sugar about 175% due to the difference in weight. Was I right to do this? Second...They recommend a cure time of 4-6 days. I'm guessing mine will take longer due to size, thickness, etc. I see you cured yours for about 20 days. The recipe I used called for a little more salt. Will this shorten my cure time, or do you think the 20 days is what I'll need as well? Lastly it doesn't recommend a temp/humidity. Just says cool/dry place to hang. I'm shooting for 50-60 degrees and 60-70 RH. Sound good? Thanks for everything you do. You're an inspiration to all Charcuterie enthusiasts.
Tim - November 12, 2010 at 12:52 PM
- Jasonmolinari said...
Thanks Tim. I'm sure you'll enjoy Caw Caw pork!
You did the right thing in scaling. That's why i give me formulas with a % of meat+fat. That way you can easily scale based on how much you have.
I don't think 4-6 days is enough time in the salt cure to get it all the way to the center and equilibrated. More cure won't hurt it, since ultimately you want the cure fully penetrated across the thickness of the meat. 14-20 days should work. It will depend on thickness, and i prefer to err towards curing longer to make sure it's gone all the way through. Could you do it less? Sure...but how much less? No idea.
The amount of salt will shorted cure time a little, since you can assume that the product is cured once you have about 3%-3.5% salt in the middle. If you start with a higher concentration of salt on the surface, you'll reach that 3.5% in the center quicker. But the time is unknown without a lot of complex math and analysis of salt distribution over time through meat and fat.
I rather just put what i know i want it to absorb (about 3.5%) and leave it for enough time that i'm sure it's gone all the way through (14-21 days).
Guanciale and pancetta a forgiving on their temp/humidity. 50-60 (i would prefer about in the middle of that. 60 is a tiny tiny bit high,but still ok probably) and 60-70RH will be ok for this, but is probably a tiny bit low for salame. Well 60 is a tiny bit low, 70 would be fine.
Sounds like you're on the right track! - November 12, 2010 at 1:14 PM
- TCollins said...
- This comment has been removed by the author.
- November 12, 2010 at 4:46 PM
- TCollins said...
So I ended up using about 122 g of salt following Charcuterie. With this amount you think 14-20 days will be good? Thanks for your quick and thoughtful response. Again, I appreciate what you're doing here.
Tim - November 12, 2010 at 5:10 PM
- Jasonmolinari said...
that's 7.6% salt if my math is correct. It's very high. 14-20 will cure it, but it may be quite salty when it's done.
- November 12, 2010 at 5:53 PM
- TCollins said...
Yikes....I just put it on last night. Would you recommend removing then re-applying the correct amount? Would I just rinse, dry and re-apply? Thanks Jason
Tim - November 12, 2010 at 6:03 PM
- Jasonmolinari said...
I'm not really sure, b/c now some of the salt and cure #2 was absorbed but you dont know how much.....i would probably leave it...
- November 12, 2010 at 7:48 PM
- TCollins said...
You're probably right....Maybe I'll just increase the cure time in relation to the difference I adjusted with the actual cure. In Charcuterie Ruhlman/Polcyn say 4-6 days for a 2lb jowl with the same ratios I used. So I'll go 7-10 days and maybe the end result will not too salty. Jason you are like Yoda of Charcuterie. Thanks for working through this with me. I'll be sure to post results down the line.
Tim - November 12, 2010 at 8:26 PM
- Jasonmolinari said...
heh, thanks Tim. I think if you cure it for 10-12 days you should be ok. It'll feel nice and firm, but not hard as a board.
- November 12, 2010 at 9:11 PM
- TCollins said...
10-12 days it is! I'll keep you posted. Thanks Jason
- November 12, 2010 at 10:22 PM
Hi Jason,
I'm ready to store my guanciale, it turned out great, very tasty, so thanks for all your advice along the way!
Only one question now -- I have this huge chunk of pork... what's the best way to store it? I don't have a vacuum packer unfortunately, so that's not an option unless I can find some local store willing to do it for me.
Other ideas? And what about fridge storage...what should I wrap it in, etc?
Christopher - November 20, 2010 at 2:25 PM
- Jasonmolinari said...
In the fridge it'll last a good long time wrapped in plastic wrap and zip lock bag.
You could also plastic wrap and then aluminum foil wrap and then bag and put it in the freezer...it'll last. - November 20, 2010 at 2:35 PM
- Mosaica said...
Ciao Jason :-)
I'm another one who has started to make guanciale from Procyn & Ruhlman's Charcuterie. I don't have the means to DIY a curing chamber as such, and so I have planned to hang it in front of a window which I always cracked a few inches. I'm up in Vermont, and so that window area is generally around 55 degrees.
So I'm thinking of hanging it there, and putting a drip pan under it.
I'm concerned about how the (limited) light will impact the guanciale, especially the fat, so I've thought to make a sort of bell-shaped cardboard guard to hang around the guanciale. Or maybe I should swath it in a bit of cheesecloth? I know I can't specify (or even measure yet) the humidity, but my understanding is that guanciale is more forgiving than most charcuterie with regard to humidity.
I'd very much appreciate a little feedback if you have time; this is my first attempt at curing, and I'm a little unsure.
And thanks for all the fantastic inspiration you provide!
Buona serata,
../mosaica - November 27, 2010 at 5:23 PM
- Jasonmolinari said...
55 degrees will work well, and yes guanciale and pancetta a little less demanding on humidity...but you should still get a hygrometer to measure it, so you know where you stand.
You can even dry it in your fridge on a cake rack on your bottom shelf... - November 28, 2010 at 4:23 PM
- Mosaica said...
Thanks Jason --that's just the sort of thing I needed to hear. Now I go shopping for a hygrometer :-)
Grazie! - November 28, 2010 at 11:19 PM
- Mosaica said...
Buon natale Jason :-)
I just tasted my first home-made guanciale, and it's beautiful. thanks for the advice and encouragement along the way! You can take a look at my blog when you have a chance: http://butchersapprentice.wordpress.com/
Again, thanks for being such a generous resource :-) - December 26, 2010 at 3:20 PM
- Jasonmolinari said...
Grazie Mosaica...i'm glad it worked well!
- December 26, 2010 at 3:54 PM
- TCollins said...
Mine turned out excellent as well. Thanks for all the help and advice along the way. You're doing gods work here. Keep on keeping on.
Tim - January 23, 2011 at 12:37 PM
- Jasonmolinari said...
Heh, thanks Tim. Idont know about God's work, but i'm glad i'm helping people have some fun and make some good stuff.
- January 23, 2011 at 12:55 PM
- Toast said...
Hey Jason - I just discovered your blog. Thanks a million for your specifics on your curing chamber etc... I've got a spare fridge in the basement that is just begging for a conversion.
I'm on the south side of Atlanta and was curious as to where you get your meat locally?
Also, just out of curiosity... how long will something like this, providing it doesn't get eaten up in a few days, last/keep in a fridge?
Thanks in advance and keep up the great work! - August 9, 2012 at 10:11 AM
- Jasonmolinari said...
I get a lot of my meat from Costco or Buford highway farmer's market. Caw Caw creek is my source for premium meats.
Once an item is properly salted and dried, it'll last close to indefinitely in the fridge. Teh quality will degrade, but it'll be safe. - August 9, 2012 at 11:21 AM
I made this using your recipe and just took it out of the curing chamber yesterday and made carbonara. It was SO GOOD. There's a natural sweetness to guanciale that you don't even need to add sugar. And you are right about the salt, it is just right.
- April 2, 2014 at 8:05 PM


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Kazakhstan: Economic and Political Overview
The world rankings, published annually, measures violations of press freedom worldwide. It reflects the degree of freedom enjoyed by journalists, the media and digital citizens of each country and the means used by states to respect and uphold this freedom. Finally, a note and a position are assigned to each country. To compile this index, Reporters Without Borders (RWB) prepared a questionnaire incorporating the main criteria (44 in total) to assess the situation of press freedom in a given country. This questionnaire was sent to partner organisations,150 RWB correspondents, journalists, researchers, jurists and human rights activists. It includes every kind of direct attacks against journalists and digital citizens (murders, imprisonment, assault, threats, etc.) or against the media (censorship, confiscation, searches and harassment etc.).
The Indicator of Political Freedom provides an annual evaluation of the state of freedom in a country as experienced by individuals. The survey measures freedom according to two broad categories: political rights and civil liberties. The ratings process is based on a checklist of 10 political rights questions (on Electoral Process, Political Pluralism and Participation, Functioning of Government) and 15 civil liberties questions (on Freedom of Expression, Belief, Associational and Organizational Rights, Rule of Law, Personal Autonomy and Individual Rights). Scores are awarded to each of these questions on a scale of 0 to 4, where a score of 0 represents the smallest degree and 4 the greatest degree of rights or liberties present. The total score awarded to the political rights and civil liberties checklist determines the political rights and civil liberties rating. Each rating of 1 through 7, with 1 representing the highest and 7 the lowest level of freedom, corresponds to a range of total scores.
Political freedom in the world (interactive map)
Source: Freedom in the World Report, Freedom House
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Here at Champion Vets, we're very proud to have so many enthusiastic and dedicated individuals working in our friendly practice. We are all passionate about animals and their well-being, from our veterinary surgeons and qualified nurses to our essential support staff. Highly trained and caring, each of us has a role to play in making this a special practice for you to visit with your pet.
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Retirement Plan Choices for Small Businesses
As a small-business owner, figuring out retirement choices can be a little intimidating. How do you pick the most appropriate retirement plan for your business as well as your employees?
There are a number of choices when creating retirement plan strategies for you and your employees. Here, we will review three of the most popular for small businesses: SIMPLE-IRAs, SEP-IRAs, and 401(k)s. Read on below to learn more about each type of retirement plan.
This article is for informational purposes only and is not a replacement for real-life advice, so make sure to consult your tax, legal, and accounting professionals before implementing or modifying a retirement plan.
SIMPLE-IRAs. SIMPLE stands for Savings Incentive Match Plan for Employees. This is a traditional IRA that is set up for employees and allows both employees and employers to contribute. If you're an employer of a small business who needs to get started with a retirement plan, a SIMPLE-IRA may be for you. SIMPLE-IRA's provide some degree of flexibility in that employers can choose to either offer a matching contribution to their employee's retirement account or make nonelective contributions. In addition, employees can choose to make salary reduction contributions to their own retirement account. Some small business owners opt for a SIMPLE-IRA because they find the maintenance costs are lower compared with other plans.1
Distributions from SIMPLE-IRAs are taxed as ordinary income, and if taken before age 59½, may be subject to a 10% federal income tax penalty. Generally, once you reach age 73, you must begin taking required minimum distributions.
For a business to use a SIMPLE-IRA, it typically must have fewer than 100 employees and cannot have any other retirement plans in place.1
SEP-IRAs. SEP plans (also known as SEP-IRAs) are Simplified Employee Pension plans. Any business of any size can set up one of these types of retirement plans, including a self-employed business owner. Like the SIMPLE-IRA, this type of retirement plan may be an attractive choice for a business owner because a SEP-IRA does not have the start-up and operating costs of a conventional retirement plan. This is a type of retirement plan that is solely sponsored by the employer, and you must contribute the same percentage to each eligible employee. Employees are not able to add their own contributions. Unlike other types of retirement plans, contributions from the employer can be flexible from year to year, which can help businesses that have fluctuations in their cash flow.2
Much like SIMPLE-IRAs, SEP-IRAs are taxed as ordinary income, and if taken before age 59½, may be subject to a 10% federal income tax penalty. Generally, once you reach age 73, you must begin taking required minimum distributions.
401(k)s. 401(k) plans are funded by employee contributions, and in some cases, with employer contributions as well. In most circumstances, you must begin taking required minimum distributions from your 401(k) or other defined contribution plan in the year you turn 73. Withdrawals are taxed as ordinary income, and, if taken before age 59½, may be subject to a 10% federal income tax penalty.1
1. IRS.gov, 2023
2. Investopedia.com, July 27, 2023
The content is developed from sources believed to be providing accurate information. The information in this material is not intended as tax or legal advice. It may not be used for the purpose of avoiding any federal tax penalties. Please consult legal or tax professionals for specific information regarding your individual situation. This material was developed and produced by FMG Suite to provide information on a topic that may be of interest. FMG, LLC, is not affiliated with the named broker-dealer, state- or SEC-registered investment advisory firm. The opinions expressed and material provided are for general information, and should not be considered a solicitation for the purchase or sale of any security. Copyright FMG Suite.


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Temovate cream is a topical corticosteroid. It works by decreasing certain immune responses, which reduces redness and itching of skin.
Use Temovate cream as directed by your doctor. Check the label on the medicine for exact dosing instructions.
- Apply a small amount of medicine to the affected area. Gently rub the medicine in until it is evenly distributed. Wash your hands immediately after applying Temovate cream, unless your hands are part of the treated area. Do not bandage or wrap the affected area unless directed otherwise by your doctor.
- Treatment must be limited to 2 consecutive weeks.
- If you miss a dose of Temovate cream, use it as soon as possible. If it is almost time for your next dose, skip the missed dose and go back to your regular dosing schedule. Do not use 2 doses at once.
- Ask your health care provider any questions you may have about how to use Temovate cream.
Store Temovate cream at room temperature, between 68 and 77 degrees F (20 and 25 degrees C), in a tightly closed container. Store away from heat, moisture, and light. Do not use near an open flame. Keep Temovate cream out of the reach of children and away from pets.


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Red Sox - 000 100 002 - 3 10 1Lester (8-5-0-0-5) did exactly what was needed -- shut down the Rangers and rest the bullpen. He allowed only one baserunner past second base (it came with with one out in the seventh) and the bottom of the order tacked on two important insurance runs in the top of the ninth. Felix Doubront got the save, but it also could have be awarded to Vladimir Guerrero.
Rangers - 000 000 001 - 1 7 1
After Lester had thrown 109 pitches in the 102-degree evening heat -- although he told John Farrell around the sixth inning that he was not feeling well, he retired 15 of the last 16 hitters he faced -- Scott Atchison started the ninth. Michael Young lined out to second, Josh Hamilton hit an opposite-field home run to left, and Guerrero beat out a single to the shortstop hole.
Terry Francona brought in Doubront to face pinch-hitter Mitch Moreland. On Doubront's second pitch, Vlad took off for second - WTF? -- and Victor Martinez gunned him down by five feet. Moreland watched a game-ending strike three curveball two pitches later.
Felix has made four relief appearances:
I'm enjoying it. I'm excited to be a reliever now. I like the challenge. Coming in for the seventh of eighth inning, that pressure makes me feel good.Boston scored in the fifth when Ryan Kalish singled and scored on J.D. Drew's two-out hit to right. In the ninth, Mike Lowell doubled to left-center and Kalish got his second single of the night (he also walked). Bill Hall singled to left to make it 2-0. After a pitching change, Eric Patterson singled to load the bases and Scutaro lofted a fly ball towards left-center. Pedro Borbon tried to make a waist-high catch, but the ball clanged off his glove, and Kalish scored.
The Red Sox squandered a scoring chance in the second when they loaded the bases with one out. Hall struck out looking and Patterson flew out to left.
The Yankees beat the Royals 8-3 and the Rays beat the Orioles 7-3, so the East remains the same: Tampa Bay 2 GB; Boston 6 GB. We have 44 games remaining.Jon Lester / Colby Lewis
Jacoby Ellsbury is on the disabled list for the third time this season, "with some swelling in the same area and a 'faint line' around the same area as a previous fracture".Scutaro, SS
Drew, RF
Martinez, C
Ortiz, DH
Beltre, 3B
Lowell, 1B
Kalish, LF
Hall, 2B
Patterson, CF
I really wonder if he will play again this season. (And if so, has he played his last game in a Red Sox uniform?)
All is well.
Orioles/Rays, 4 PMAugust 14:
Yankees/Royals, 7 PM
1919 - The Robins and Cubs split a doubleheader in only two hours and seventeen minutes. Chicago win the opener 2-0 in 1:10 and Brooklyn takes the nightcap 1-0 in 1:07.
1922 - Lizzie Murphy plays first base for an American League all-star team in an exhibition game against the Red Sox at Fenway Park, making her the first woman to play for a major-league team.
1942 - The Yankees turn a record seven double plays in an 11-2 win over the Athletics. It looks like two of them may have involved a runner caught stealing.


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Our patented formula of gel polish assures long lasting wear and high-gloss shine that resists fading and color changes over time. This soak-off gel polish can be applied as a two or three step system and will cure in 30 seconds under LED lamp or 2 minutes under UV lamp.
*Colors are also available in Dip Powder and Nail Lacquer*
Size: 15 ml
Made in the USA
PLEASE NOTE: We strive to make our digital color swatches as accurate as possible to the actual product color but due to different monitor settings and electronic devices colors may differ slightly.


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There are a few things you should know before selling your house on your own in Stockton. In our latest post, get the information you need to make the right decision before attempting to sell your house on your own.
Many people believe that they can sell their house with a for sale by owner listing, and the truth is, they can. However, the costs, the time spent, and the effort that goes into the whole thing is often much more than they bargained for. An agent is typically able to get sellers more money than selling on their own, but then the seller is faced with high commissions and other listing costs. If you do decide to sell your house on your own in Stockton, we offer a few costs you should be aware of below!
Advertising Costs
When selling your house on your own, you'll need to look at the costs and decide which methods will be right for you. There is signage, printed materials, online listings, open house costs, and much more. You don't have to use every method, however, in order to sell your house fast in Stockton, you will need to do a good job getting the word out.
Answering Questions
If you've done a good job marketing, you'll have a lot of people calling you and inquiring about the property. You'll have to screen the phone calls, answer questions, and set up appointments for people who want to view the home in person. It can be a lot of work, especially if you are doing a good job marketing the property.
Property Showings
Hopefully, people will want to see your home. This means keeping it clean and showing ready at all times. Many people choose to use items to stage the house, making it more appealing to potential buyers. In many cases, the house will also need to be professionally cleaned to look its best for showings. When representing the house yourself, you will need to make yourself available when people want to see the home. And you must make sure you don't get defensive if someone makes a comment about the house that you don't like.
Repair Costs
Repair costs can add up fast for a person hoping to sell their house fast in Stockton. You will have to fix all the small things that have gone ignored over the years, plus any larger repairs that you feel will add more value to the home. Keep in mind that in many cases, a potential buyer will ask for even more repairs be made after the official inspection has been completed.
Legal Responsibilities
If you decide to sell your house on your own in Stockton, you will be responsible for all the legalities that come along with it. From the contracts to the escrow process, you will be in charge of it all, making sure everything is completed accurately and completely.
When you choose to list your home in Stockton, the process can take weeks or even months. The worst part is that once you've waited all this time, the sale can fall through due to a low appraisal. Selling this way provides no guaranteed sale date and can leave you living in limbo for months to come. With a direct sale to Carisa Buys Houses, you will be able to close in only a matter of days.
Selling your house directly to Carisa Buys Houses will eliminate all of the costs and responsibilities listed above. We will be able to save you time, money, and make sure that the transaction is handled legally and professionally.


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Post Format: Gallery (Tiled)
This is a test for Jetpack's Tiled Gallery.
Install Jetpack to test.
This is some text after the Tiled Gallery just to make sure that everything spaces nicely.
Post Format: Video (VideoPress)
[wpvideo tFnqC9XQ w=680]
VideoPress, especially as a video post format, usually provides some unique styling issues.
You will need to install Jetpack or Slim Jetpack plugin to turn the shortcode into a viewable video.


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The Old Virtual Foliage Directory
The images in this directory:
Have been supplanted by images and other resources at
This server does not run php and the interface in this directory is a jumble. I continue to post the old collections here for those who have created links to our materials. If you have questions email
Mike Clayton
the manager of these collections.


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(Next to "Big," it should read, "off-center.")
(Give it a minute.)
It could be an inspirational cake, though, if you just tweak the punctuation:
"Asbigas, you can make it! 30! Happy Birthday."
There's really no excuse, Ricki M., Jane R., Callie B., and Kelly (A.K.A. Asbigas.) These cakes are a giant number #2! With pink stars. And frosting flowers under neat.
UPDATE: I got my wish!! Here are the cake mounds Jen and John got me for my birthday:*
They were pretty awesomely wrecky (note the "#1") but MAN, did they taste good. Jen and I were kinda bummed that they removed the cupcake wrapper before frosting them; that would have made a perfect wreck! Thanks again, guys!


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You probably spend about 6 hours or more at school each day — more than one third of your waking hours. If you have diabetes, chances are you'll need to check your blood sugar levels or give yourself an insulin injection during that time. So how do you deal with diabetes at school?
Maybe you just found out you have diabetes. Perhaps you've been living with it for a while but switched to a new school. Your first step is to let school staff know.
Set up a meeting with your school principal's office. Your mom or dad should be there, and you may want to suggest the school nurse join you.
Give your school nurse, teacher, and principal's office a copy of your diabetes management plan. This plan talks about what you will need to do during the school day, like test your blood sugar, give yourself injections, or eat lunch at a certain time each day. Your diabetes management plan also contains contact info for your doctors and diabetes health care team, so the school will know how to get in touch if you're sick.
Some schools might work with you to create a special plan for managing your diabetes at school. This may mean letting you eat lunch a little early or having a school nurse help with insulin injections if you need it.
Tell your teachers. When your teachers know what needs to be done, they can schedule time for you to do stuff like test your blood glucose levels or get shots. Some teachers don't allow you to eat in class, which is why it's good to let your teacher know what's going on.
Ask to meet your teacher before or after class to talk about what you might need to do. If teachers know you have diabetes, they can watch for symptoms of diabetes problems and can call for medical help if you need it.
Teachers are busy. You might need to remind them once in a while about what you have to do to take care of your diabetes. If you have a substitute teacher, let him or her know that you have diabetes and may need to do things like go to the bathroom or get a snack.
If you feel uncomfortable talking to teachers or school staff about your diabetes, write a note or letter that goes over what you'll need to do to take care of your diabetes.
Get to know your school nurse. At many schools, students with diabetes need to get their diabetes medicines or test blood sugar levels in the nurse's office. Most schools won't let students carry needles or medicines with them. Don't let that worry you, though. Even in an emergency, the extra time needed to get to the school nurse won't cause a problem.
Keep a stock of medicines, testing equipment, and other supplies at school. You'll need the same supplies and equipment that you use at home. You'll probably need to keep these in the school nurse's office, but your school may want you to store them somewhere else. Ask the principal's office what your school's policy is.
Keep a copy of your diabetes management plan with you. Even if your school has your plan, it's good to keep one in your purse, backpack, locker, or car as well. If you run into any diabetes problems at school or start having symptoms of hypoglycemia or hyperglycemia , do what your plan tells you to do. That may mean having a snack, checking your blood glucose level , or heading to the nurse's office — whatever your plan says.
Prepare to handle different situations. What if the school nurse isn't in? Is there someone else who can help? Who do you call if something unexpected happens — your doctor or your parent? Which kinds of problems can wait until after school and which ones should you handle right away?
Ask your doctor what you need to know about managing diabetes in school and how to handle special situations. Write down what you should do and who you should go to and keep this information with your management plan. Knowing what to do can help you feel more confident if you do have a problem at school.
It's your call whether you tell friends and classmates about your diabetes. If they know, it can mean less worry for you about what they think when they see you doing things like leaving class to go to the nurse's office for a blood sugar level check.
But what about teasing? Some kids will tease anyone who seems the slightest bit different from anyone else. If this happens to you, you're definitely not alone: About 1 in 3 kids and teens with problems like diabetes have had to deal with bullying.
What can you do when people tease you? Get your friends' help to remind people that diabetes is no big deal. Ignoring a bully is a good strategy too. Bullies thrive on the reaction they get, and if you walk away, you're telling the bully that you just don't care. Sooner or later the bully will probably get bored with trying to bother you.
It may also help to talk to a guidance counselor, teacher, or friend — anyone who can give you the support you need. Talking can be a good outlet for the fears and frustrations that can build when you're being bullied.
Whatever happens, though, don't try to hide your condition by skipping treatments or eating foods that aren't on your meal plan — it'll just make you feel worse and risk getting sick at school.
Reviewed by: Steven Dowshen, MD
Date Reviewed: May 15, 2018
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