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Sunday, April 6, 2008
A Cake, A Wingspan, & Seven Blankets
Fine, I give up - for now. The clock is ticking, I already promised to post this recipe before the weekend timed out - and I really don't want to let anyone down, in case there is an actual reader out there. This darling fluffette of a cake was going to act as the foyer to the love story between me and Tony. But, as I've already indicated - I have family in the house - I need to plan, regress, feel rushed, exaggerate, be dramatic. This is no time to wax poetic.
So, while I will post this recipe (which, by the way, has been in my family for decades - though I do know there are similar recipes, I've never quite tasted one as divinely and utterly ridiculous) I'm not in the right frame of mind to post the love story as I'd intended. And frankly, you're probably insanely grateful. I'm sure the gratitude Tony feels, as he's reading this along with you, far surpasses yours - since I never really asked in the first place if he'd mind my disclosing the story, along with the fact that we once talked on phone for 6 hours straight - a fact which I know he really hoped his male friends would never uncover. Huh? I didn't hear anything.
At any rate, if there was a headline for our love story - it really would be: A Cake, A Wingspan, 7 Blankets and A 6-Hour Chat* (*note: even though we lived 7 miles apart). That headline was our recipe, therein lies our love story. Truly, one night - a few years ago - when we shared Red Velvet for the first time - that was the night we somehow knew there was more in store for us than just buddies, as much fun as that was proving. Gag if you want to. You've been there, you know you were. And you know that we know.
That's the short version - I know this doesn't explain the whole Wingspan (huh?) and the 7-Blankets (da?) - but you still get the picture -- the cake is still a player and I threw Tony to the wolves just as a bonus, so I feel I've done my share. SO, this current cake lasted about 3 days in our 2-person house; thank the universe we have a treadmill and that actually I'm using it. Upon our first piece, witness the conversation:
Ann: "This is ridiculous"
Tony: "Oh my god"
Ann: "This cake should be called The Utterly Ridiculous Cake"
Tony: "Oh my god"
Ann: "This is the kind of cake that could change your life"
Tony: "If we weren't already married, I'd be down on one knee...after I finished my cake."
Both: "Oh my god"
We had it for dinner 3 nights straight - and basically had the same conversation, as outlined above, 3 nights going. We both burned a lot of brain cells in our early 20s.
Good times.
Red Velvet Cake (aka Utterly Ridiculous Cake)
Now, we need to chat a bit about this little beauty. This is a moist cake, with a fantastic "mouth-feel". For some reason, men seem particularly fond of this cake - perhaps because it is known for not being cloyingly sweet. I find its flavor almost dulcet - its sweetness almost just out of reach - just enough, never too much, never over the top - yet, almost achingly satisfying, perhaps because we can't articulate why. There are many "imitation" Red Velvet/Waldorf Cakes out there - it makes me a little batty, thinking of all those fakes out there luring folks in with their buttercream this and their cream cheese that - I beg thee, please try the real thing, just once. The frosting may be a tad high maintenance, but is *so* worth it - and, if you *did* covet Red Velvet as a kid, but often wonder why it just doesn't taste the same as way-back-when...this is your recipe, from way back when. Better print this quick, because my family is probably going to rub me out (and this blog) after publicizing this nugget.
3 tsp. cocoa (not dutch), heaping
1.5 oz. red food coloring (about 3 tbs.)
1/2 c. shortening
1 1/2 c. sugar
2 eggs (room temperature)
1 tbs. vanilla
1/2 tsp. salt
2 c. flour (all-purpose)
1 c. buttermilk (room temp., if possible)
1 tsp. baking soda
1 tbs. vinegar, white
Frosting (If you DON'T want to frost the sides of this cake, as some Red Velvet eaters prefer, then cut this recipe in half....but really, why would you ever do that, if sane?)
2/3 c. flour, all purpose
2 c. milk
1 c. shortening
1 c. unsalted butter, room temperature
2 c. sugar
2 tbs. vanilla
1 tsp. salt
Preheat oven to 350 degrees, placing baking position to middle rack. This recipe can be used for (2) 9-inch or 8-inch pans, or 24 cupcakes; butter and flour inside of pans, then line bottom of pans with parchment paper - or - line cupcake tins with liners.
Batter: In small bowl, combine cocoa and food coloring - making a runny paste, set aside. Using hand-held mixer, combine shortening and sugar, cream until combined; then add eggs 1 at a time - beat until combined and fluffy, about 3 minutes. Add red paste, beat until completely incorporated. Add vanilla and salt, beat until incorporated. Add 1 cup flour, beat just until combined; add all of the buttermilk, beat until combined; add remaining cup of flour, beat just until combined. Do NOT overmix. Sprinkle the baking soda over the top of the batter; pour the vinegar over the top of the batter. Gently fold these last 2 ingredients in by hand - do NOT beat. Pour batter into pans or cupcake tins. Bake for 25-30 minutes, or until tester that is inserted into middle of cakes comes out clean; cupcakes should bake for 18-20 minutes or until tester comes out clean. Place cakes on cooling rack to cool, then remove from pans. Frost once completely cooled.
Frosting: Prepare a cooling bath. Fill a sink or large, wide container/pan with ice water; have a medium bowl ready to cool the flour mixture. In medium saucepan, over medium heat (4-5) - add milk and flour, stirring occasionally at first and then almost constantly as the mixture begins to warm and thicken. Attentive stirring later in the cooking process will prevent unbreakable "lumps" from forming while the flour and milk begin to combine. Mixture will continue to thicken, bring the consistency just past pudding stage, where it begins to get a bit gummy. Take the mixture off the heat and pour into the waiting medium bowl. Stir vigorously and place bottom of bowl into cooling bath to speed cooling, stirring every few minutes to avoid big lumps, until mixture cools.
In large bowl, beat shortening and butter until creamy. Add sugar and beat until incorporated and fluffy. Add vanilla and salt, beat until completely incorporated. When cooled, add the flour mixture and beat, at high speed, until completely incorporated - for 5 minutes. When cake has completely cooled, frost cake to your heart's desire!
Do you think I could've plowed any more crap into that middle layer? Insanity, I tell you.
This is what dinner looks like in my dreams - and, well, last week. Mouthgasm.
114 comments:
- Christine said...
this looks so delicious! is it lunch time yet??
- April 8, 2008 at 8:03 AM
Hi Ann - don't even know how I found your site but I love it - thank you thank you thank you for posting the recipe - nice photos too!
- April 8, 2008 at 11:29 AM
- Ann said...
Hi Christine! Wish I dish you up a piece for lunch, would if I could. Thanks for stoppin' by!
- April 8, 2008 at 12:54 PM
- Ann said...
Hey Lisa - so glad you found me ~ and please let me know if you do try this little fluff of a cake, it really is yummy. All the best, Ann
- April 8, 2008 at 12:55 PM
thank you Ann. After reading the april 6th blog I am sure to return often. I did not know you would be giving me so much ammunition against Tony. 6 hours and 7 miles that kills me. Thanks again!
- April 11, 2008 at 2:10 PM
- Ann said...
Anonymous - So glad you enjoyed the post - and hey - I'm here to help, I'm all about adding value.
- April 11, 2008 at 4:42 PM
I'm sold. I've tried the creamcheese type red velvet, but I think I need to try the real thing. thanks.
- April 28, 2008 at 7:37 AM
- TNelson said...
I first tasted this at "grandma's" house oh so many years ago. (I won't say how many - let's just say I'm a grandma myself now...=)
She also always used to cooked icing and I think that is absolutely what makes this cake. It's finicky but oh so worth it. Thanks for reminding me. This will be on a family dinner menu soon!
- May 1, 2008 at 4:49 AM
- Ann said...
Trish - I could not agree more - it IS the frosting that makes this cake what it is: divine. And, I agree - it is indeed finicky - but so worth it in the end! :)
- May 1, 2008 at 5:56 AM
- Laura said...
Hi! I randomly found your blog and am sooooo glad that I did! As the designated baker in our family, I was drafted to make a cake for our Mother's Day get-together today, so when I saw this recipe last week I knew it was the one to try. Oh. My. GOSH! I can't even describe how good this cake is. And the frosting too. Heaven! Perhaps the best cake recipe I've ever tried. Thanks you!!!
- May 11, 2008 at 12:53 PM
- Ann said...
Laura - I just LOVE that you tried this and now understand why we are so nuts for it! After hearing of you making it...I think I have to go make it again right now, lol! :)
- May 11, 2008 at 1:33 PM
- Corey~living and loving said...
Looks and sounds wonderful. I came here through Laura's blog. My only concern is the food coloring. I guessing I could just leave it out, right?
- May 12, 2008 at 11:43 AM
- Ann said...
Hi Corey - oh sure, you could definitely leave it out - or, try using less. I'm not totally sure what color you'll end up with, but I do know it'll still taste great! :)
- May 12, 2008 at 11:59 AM
Identified so much with the April 9 post, as I attended a baby shower on April 10. Arrived not in black, but wearing a navy blazer over a navy turtleneck (it's Minnesota) and jeans. The guests and mother-to-be were in dresses, many floral. I ate cucember sanwiches, played the games, watch the opening of the gifts and left as soon as politely possible. So, did you do it, fill the air with your essence?
- May 12, 2008 at 4:02 PM
- Ann said...
Anon - Alas, I had not the courage to do it! But, OH, how I thought about it! Wouldn't it have been glorious? :)
- May 12, 2008 at 5:25 PM
- Megan@SortaCrunchy said...
Also here via my friend Laura . . .
This looks insane. Ridiculous, indeed. Must try out this weekend . . .
LOVE the pictures. I'm a Nikon girl, too, but have only the lowly D40 with which to work. ;) So glad Laura pointed me in your direction. I've been surfing around and cannot seem to stop drooling.
- May 14, 2008 at 12:39 PM
- Renee said...
Oh my FREAKIN' god, I am SO making this tomorrow!!! (I told my friend about it as well, and she's breaking her diet to have some with me!). Of all the red velvet cakes I've looked at, THIS one looks the BEST! (And yes, I printed it, so when it gets "rubbed out", I still have it! *grin*)
- June 5, 2008 at 5:25 PM
- Ann said...
Renee - I hope you LOVE it as much as we do - let me know what you think! :)
- June 6, 2008 at 10:05 AM
- Unknown said...
I happened to stumble across your website when I did a google search for red velvet cake recipes. I am so glad I clicked on the link for your page. This cake was delicious! It lasted only 2 days in my house. That frosting was a bit of work, but it was definitely worth it.
- June 16, 2008 at 6:45 PM
- Ann said...
Kathryn - COOL! So glad you tried it - and I'm so not surprised it lasted only 2 days. Seriously, when it's in-the-house, I swear it's all you can think about! :)
- June 17, 2008 at 7:42 AM
You are so right about the icing - it IS the only icing for this cake and I find it easy to make. Your website is just terrific!
- June 21, 2008 at 1:33 PM
- nana said...
good lord, ann! I've stumbled upon your blog and just wanted to say "keep up with the good work!"
congrats from southern brazil
- June 27, 2008 at 4:29 PM
Hi Ann,
I came across your blog and decided to try your red velvet cake. I followed the recipe exactly and it was delicious! Thank you so much for sharing! :)
- June 28, 2008 at 3:07 PM
- Sugar Jones said...
I am going to try this... I'll take pictures... need proof that I actually made it, not bought it.
Wish me luck!
- August 10, 2008 at 12:58 PM
- This comment has been removed by a blog administrator.
- September 22, 2008 at 12:24 PM
- Leigh Ann said...
Do you use salted or unsalted butter in your frosting? This is on my 'to-make' list but I didn't want the frosting to turn out too salty since it also has salt added to it :)
- December 3, 2008 at 2:15 PM
- Ann said...
Leigh Ann - THANK you for asking this, I made sure to alter the recipe as well! It is indeed unsalted butter. :)))
I hope you enjoy this cake, please let me know if you try it!
- December 3, 2008 at 2:20 PM
- Calvin said...
Oh my god is RIGHT, I made this cake Christmas night for my entire extended family (I actually made two!) The room was filled to the brim with near-orgasmic moans of ecstasy and joy.
I love you and your family.
I've also used a lot of your recipes and read basically all your posts, haha.
You're also very entertaining to read, haha.
- December 27, 2008 at 12:11 PM
This is going to be made sometime in the near future. My wife and I are constantly on the search for the world's greatest red velvet cake. We will drive significant distances if we catch wind of a new shop that has bomb RVC. We call it by its initials we eat it so damn much.
We've made it a few times, but we've still never found that perfect recipe. RVC needs to be moist and filled with chocolatey joy and vanilla love (in our minds). Looking at the ingredients in your recipe, I am SUPER excited to try this.
Makes me want to go buy some new kitchen tools just to perform this procedure. And it really is that. If this is the cake, I will probably be making it nearly weekly. :)
I'll be sure to report the results...
- December 29, 2008 at 9:26 AM
- Jaime and Jen DISH said...
This cake looks fabuous and WE LOVE RED VELVET CAKE!
Fellow Foodie Blogger
- April 22, 2009 at 7:39 AM
- Amélie said...
Hi! I had bookmarked this page a while ago and just got around to making this cake (mainly because the grocery stores in my area were out of red food coloring). This is the best red velvet cake EVER! Thanks so much for sharing the recipe. I'll be posting it on my blog and linking to your post. :)
- May 1, 2009 at 4:23 PM
- AmyAnne said...
Today is the glorious day of my husband's birth...I too shall celebrate for him with this utterly ridiculous cake.
We shall split the whole thing into 5 slices, hand them out for dinner and call it done.
And then tomorrow we will celebrate again when the kids delight in their colorful excrement.
Oh how blessed are we with the likes of Red Velvet Cake!
- May 4, 2009 at 10:17 AM
So i hate you for posting this recipe, my ass and thighs got bigger JUST reading it. I want to make it so bad.
- May 20, 2009 at 1:34 PM
- C said...
Great recipe. Thank you.
- June 16, 2009 at 3:40 PM
- Renee said...
My son made this for me for my birthday a couple days ago - absolutely FABULOUS!!! And that frosting?? To. Die. For. Hands down, the BEST cake and frosting I've EVER had. You ROCK, lady!! :)
- August 5, 2009 at 12:06 PM
- Katy A. said...
Hi Ann. This looks super yum. I am not great with cakes, so bear with me through the silly question: you said this makes 2 nine-inch cakes. Did you use the 2 for the layers or did you cup one in half? Thanks so much!
- October 25, 2009 at 2:42 PM
- Ann said...
Hi Katy - I used the 2 for the layers. Meaning, I used the recipe as is and I used it for creating the 2 layers you see. Does that help? Hope so! :) Ann
- October 26, 2009 at 1:26 PM
- Unknown said...
Hello Ann. I was on the brink of trying Auntie Em's recipe but read your Chowhound recommendation and am now going to attempt this one instead. I'm really hoping it pans out for me! Anyway, I was wondering how you made the cute little addition to the top of your cake in the picture above the recipe, it adds the aesthetically pleasing touch I'm looking for to impress.
- December 7, 2009 at 4:24 PM
- Unknown said...
Oops! One more question. The way you textured the frosting is incredible. What technique did you use? (For the cake itself and the cute mini cake on top) I really appreciate it. I'm not the best cake maker. Thanks!
- December 7, 2009 at 4:29 PM
- Ann said...
Hi Brittany!
For the little cake on top, all I used was a little spring-form pan - I'd say it was maybe 4-5 inches across.
As for the frosting technique...oh gosh, you are so kind! I have zero technique whatsoever, believe me. I just used a regular, flat metal "frosting" spatula, but you could even use just a butter knife (or, glob on w/ a big spatula first, then make smaller strokes w/ a smaller tool). I didn't do anything special as far as technique - I really think it has more to do w/ the consistency of the frosting itself, which is sort of difficult to describe - but I really think it "holds" its own, for lack of better explanation.
I so hope you love this cake as much as we do!
All the best,
- December 7, 2009 at 7:41 PM
- savvygreenmom said...
OH MY GOSH! I love your blog, love your recipes and your writing is brilliant! I am definitely bookmarking you and going to have to see if you have a subscribe :) I have a mom blog called smilinggreenmom.com on allergy free, green and natural living and I would love to make this cake! I may try to find a natural red coloring somewhere and use Kamut Khorasan Wheat flour plus I would have to try it using egg replacer or applesauce due to our son's food allergies. GAH! Here's hoping to a wonderful love cake in our home!! Thanks :)
- January 24, 2010 at 7:10 AM
I was wondering how well this freezes. I want to make cupcakes to take to a friend's for his birthday and two weeks later I have another friends birthday. I'd like to just make one batch and freeze them but I'm not sure how it would effect the texture of the cupcake and/or frosting. Any body know?
- July 20, 2010 at 9:23 AM
I was wondering if you have left over frosting how long will it last and should it be refrigerated?
- July 25, 2010 at 11:59 PM
- Joy Burkhart said...
I was just going thru most of your recipes (had to stop and wipe drool off keyboard), and have totally enjoyed your blog! Your writing is so entertaining! I've pinned a lot of the recipes, especially this one. Man, does it sound YUMMY! Thanks much!
- October 6, 2011 at 2:21 AM
I just wanted to know if you use cake flour or all-purpose flour for the cake, as you say "all-purpose" for the frosting, but simply "flour" for the cake. I'm curious-I want it to turn out just right.
- February 14, 2012 at 10:27 PM
I have used this icing on a dark chocolate cake.........had everyone coming back for more! Love it! This exact cake and icing recipe is the one that's been in my family since the late 1960's! Barb
- January 18, 2013 at 2:28 PM
I like to spend my free time by reading different web sites and today i came across your site and I suppose that it is one of the best free resources available! Well done! Keep on this quality!
- February 15, 2013 at 3:56 AM
I like to spend my free time by reading different internet resources and today i came across your blog and I think that it is one of the best free resources available! Well done! Keep on this quality!
- February 15, 2013 at 5:01 AM
- Kerri said...
I found this recipe on pinterest and made it yesterday. I was so excited to find out what this cake tasted like.When I was making the frosting- I stirred the flour and milk mixture the whole time and still got a ton of lumps in my frosting! Where did I go wrong?
But really I wanted to tell you-I tried the frosting from the bowl and was extremely disappointed- it tasted like butter/oil. I just didn't get what everyone was going nuts about. But I thought, NO WAY that many people can be excited over oil-esque frosting?? So I slathered some on the cake and OH MY WORD I have never eaten anything so wonderful in my cake eating life! What is happening here? A strange phenomenon that only happens to me? I am serious when I say this- I have to bring this to my sister for her birthday and I spent a good amount of debating whether I should make an entire other cake for just..me!How could I love something THAT much and yet a moment before I was ready to cry about my efforts over frosting I didn't like one bit?! Has anyone else reported this to you?
- March 17, 2013 at 8:02 AM
- Ann said...
Kerri - your comment made my day :D ! It's too funny that at first, you thought "what the ?" and then later thought "love it!". It is indeed a bit of an odd frosting. I think bc it's not so overly cloyingly sweet like most frostings are, it at first throws you a bit - and you almost think something is wrong. Then you taste it with cake, and you go nuts. Once that happens, you're in trouble...bc the next time you taste it on its own again...you'll want the whole bowl. Trust. You want the WHOLE bowl!
As for the lumps, it truly can be finicky when cooking. Did you use a med or low-med heat? If you did, then the lumps are a bit odd. I find that as long as I used a med or low-med heat, I'm okay if I stir almost constantly. If you used a spoon for stirring, next time try a whisk...especially a flat whisk, if you have it, bc a flat whisk will catch any lumps that form upon the bottom of the pan, which a spoon might miss. Hope that makes sense. Once you make this frosting a few times, you figure out how to avoid those lumps..but it does take a couple/few times (at least for me, it did).
Btw, try this frosting on graham crackers - SO good! That way, if you don't feel like making the cake, you still have the grahams as a frosting delivery system. The graham/frosting combo is good at room temp, but also really good if you put them in the fridge for awhile - the frosting gets firm and it's fun like that as well.
I'm so glad you loved the cake!! Do keep me posted if you try it again, and if the lump issue gets better for you.
- March 17, 2013 at 8:28 AM
- D7ana said...
Oh, that cake looks soooo good. I'm going to pin it.
- March 17, 2013 at 11:17 AM
FINALLY, a Red Velvet Cake made the way it should be made! Congratulations, Ann! I don't bake much anymore, but this was staple in our home since the first time it was printed, thinking early '60's. I made it for weddings, showers, b'days, work and just beause I could...haha It was a never-fail cake that never-failed to impress. And, YES, it's ALL ABOUT THE FROSTING! Lumps, bumps and all that is special, it' the frosting that belongs to the cake and vice-versus. Red Velvet Cake should NEVER be frosted with cream cheese frosting! With so many knock-off's, it's wonderful to see your blog keeping it real!
Thank you!
- April 27, 2013 at 1:40 PM
- Unknown said...
IM MAKING THE CAKE NOW! !! So far so, MY HOUSE SMELLS SOOOOO GOOD!!! We are having it for Memorial Day, n today is Friday, i dont think my family n I will wait until Monday, so tomorrow WE WILL BREAK THIS CAKE IN!!!!! Thanks for the recipe n icing, N YOU ARE A GREAT BLOGGER with patience, thanks again for the great recipe! !!!!
- May 24, 2013 at 6:24 PM
- Unknown said...
GREAT RECIPE! !!! Cooking it NOW!!!
- May 24, 2013 at 6:46 PM
- M.E. said...
Wondering if I can sub butter for the shortening in the frosting?
- November 1, 2013 at 5:32 PM
- M.E. said...
Wondering if I can sub butter for the shortening in the frosting recipe?
- November 1, 2013 at 5:33 PM
- Ann said...
Hi M.E. - I've never tried it like that, but I don't see any reason it wouldn't work. It *will* taste more like a regular buttercream then, just fyi. :)
- November 2, 2013 at 7:40 AM
This, by far, was the BEST cake AND frosting I have EVER made and I have made a lot of them in 38 years of marriage. It took 3 days for the 2 of us to eat it and it was worth every single bite.
- November 15, 2013 at 5:36 PM
This, by far, was the BEST cake AND frosting I have EVER made and I have made a lot of them in 38 years of marriage. It took 3 days for the 2 of us to eat it and it was worth every single bite.
- November 15, 2013 at 5:37 PM
- jacqui said...
i just wanted to thank you SO MUCH for sharing this recipe! i have been blessed/cursed with a husband who doesn't like sweets, so finding a dessert that he will help me devour is always tricky. however, it was his birthday this week and red velvet is the one cake he will eat. he actually said "i really like the frosting!" this was huge. i can never thank you enough. this cake is AMAZING! so moist, so delicious, so perfect. THANK YOU!!!! :)
- September 16, 2014 at 9:15 AM
- Ann said...
Hi Jacqui - you are so very welcome! I'm just thrilled that you both enjoyed this cake so much, bc that's exactly how me and my husband feel about it, especially that frosting. We like the frosting so much that I always have to make a double-double batch so that we have plenty to lick from the bowl!
- September 16, 2014 at 9:33 AM
- Sandy said...
Hi Ann. This is called 7-minute frosting and yes, it is the best frosting. I've made it for years and put it on a chocolate cake for my granddaughter. It's her favorite. Well worth the time to make it. Glad I found you.
- December 3, 2014 at 7:28 AM
Hi Ann, I can't wait to make this cake for my family Christmas dinner! I was wondering whether you've ever made it with a buttermilk substitute? You know the vinegar in milk trick? Buttermilk is not a common ingredient easily found where I live. Just wanted to get your experience or anyone else's that has made this cake.
- December 20, 2014 at 11:06 PM
- Ann said...
Hello - I've made this often for Christmas and it's a big hit - so enjoy! And yes, I think you could use a buttermilk substitute using milk/vinegar -or- you can often buy "dry buttermilk" powder in the baking section of the grocery store so that may be another option for you. Have fun! :)))
- December 21, 2014 at 5:59 AM
Hi. This cake looks really good and I'm definitely gonna try it. I was wondering though, what is the difference between using shortening vs oil in the batter? Thanks!
- January 9, 2015 at 5:06 PM
- Ann said...
Hi Raya,
Good question - to which I don't know an accurate answer. I just know that as an old family recipe, it always said to use shortening. Maybe try the oil and let me know how it goes if you do?
- January 9, 2015 at 5:18 PM
- Unknown said...
I am so excited to try this recipe! I knew it was the one for me to try when I read about nothing ever tasting the same like way back when! My grandmother was a wonderful baker but I was too young and, never thought about getting it until it was too late! Gonna make for my kids, I'll let you know how they/we like it! Thanks!!!
- January 14, 2015 at 4:48 PM
- annafofanna said...
In my family we call this icing Ermine icing, and only put it on red velvet.
- January 16, 2015 at 6:14 PM
Hi, what sort of sugar do I use for the frosting? Confectioners (powdered) sugar or caster sugar? Thanks.
- February 3, 2015 at 3:01 PM
Also, would this frosting form a slight 'crust' after being chilled?
- February 3, 2015 at 3:02 PM
- Ann said...
Hi Anon - Yes, it's regular sugar - not powdered sugar. As far as the "crust", I don't recall this happening when I've chilled this in the past. Hope that helps!
- February 3, 2015 at 4:40 PM
Ahhh...love lingers on. My love for this cake began when I was young and now I am old, and I still LOVE this cake. The problem over the years was that 99% didn't taste like that one I loved. Turns out, they weren't. Yours is...THE REAL WALDORF ASTORIA RED VELVET! Folks, don't waste anymore time - get out in kitchen and try this hunk of heaven!
- February 9, 2015 at 4:13 PM
Hi. I was just wondering if you can use any other substitute for shortening? I have tried so many red velvet cupcake recipes and have not found the one!im excited to try this one. We don't have any shortening where i live.
- March 22, 2015 at 8:14 AM
- Ann said...
Hi Mary -
You could use all butter, but it won't quite taste the same. Nonetheless, I'd still try it :)!
- March 22, 2015 at 9:35 AM
- Unknown said...
I just made a red (cake) and a blue (cupcakes) version of this tonight. Amazing! This is almost exactly like my grandma's version but easier to follow and more detailed instructions. I made them for my grandma's 88th birthday party tomorrow and I think she will be thrilled!! Thank you so much!
- March 28, 2015 at 7:53 PM
- Ann said...
Hi Mandy - I am SO thrilled that you like these, and that you think your Grandma may too - what an honor! How very special to make these for her, I love it :))). Enjoy!
- March 29, 2015 at 5:15 AM
This is the recipe that my family has always known as Waldorf Astoria Cake. It is a MUST at Christmas and Valentines Day. Then all of a sudden everyone is crazy for Red Velvet cake with cream cheese frosting. I have to agree that cream cheese improves almost everything but NOT this cake :) I like to save the crumbs from the cake pans and return them to the oven just long enough to dry them a bit, and then crumble them over the iced cake. It makes a beautiful contrast and is very pretty. Smiles!
- April 16, 2015 at 4:20 PM
- Ann said...
Hi Judy - YES, we always called it Waldorf Astoria Cake too! I just adore this cake. It's the only cake my husband ever wants on his birthday. It's just SO good. Enjoy!
- April 16, 2015 at 4:49 PM
- Unknown said...
I be looking everywhere for this icing recipe
Made it years ago
- May 10, 2015 at 11:42 AM
Hi there! My name is Aline and i just did your cake today... haven't taste it yet but will soon... I was eating the icing with a spoon and I was totally sold... can't wait to try the final result. I wish you had an instagram account so I can tag you :) Lovely blog btw
- May 13, 2015 at 12:50 AM
This is the same recipe that has been in our family for years. The frosting makes this cake!!! Got it from my mother -in-law when I married her son since it is his favorite cake and has now become my both of my sons and my grandsons favorite.
Every time I see a recipe with cream cheese icing I say "that's not the real red velvet icing".
Nothing better than this cake. !!!
- May 17, 2015 at 8:50 PM
Thank you for using the REAL frosting for Red Velvet Cake. My mom used to make this frosting when I was a kid, even before we had heard of Red Velvet Cake. It has always been my favorite!!!
- July 11, 2015 at 5:39 PM
- Traci said...
I made this cake yesterday for my son's 8th birthday. It was a hit! He loved it! Some of the boys even had seconds. My 11 year old son thought the cake was super delicious, but thought I wasted a lot of frosting on the cake. He preferred to eat it directly out of the bowl! He also suggested I leave a 5-star rating for both the cake and the frosting! This is definitely in our keep file. Thanks for the great recipe!
- July 20, 2015 at 12:25 PM
my husbands burthday is next week and we are short on $$. His favorite cake is red velvet, Im hoping he will love it. Thank you for posting!
- August 17, 2015 at 6:46 PM
Ann, I'm so glad I found you on Pinterest! I cannot wait to make this cake. Easter comes early this year, March 27,2016. I will be making this for Easter for sure. I would like to correct one of your posters...this is NOT 7 Minute Frosting. Just because it has a water bath doesn't make it so at all. 7 Min Frost. has cream of tarter, egg whites and water in it - or many by pass that method and use corn syrup instead some recipes call for both. This frosting recipe has Flour, Milk, Shortening, Butter, and Salt - the sugar and vanilla are the only things shared with 7MF! They are nothing alike at all. Except for making the syrup and water bath only. 7MF is usually made for Coconut Cakes but is used on Chocolate cake but never Red Velvet Cake! Both Frostings are derived from the South.
- January 29, 2016 at 4:52 PM
Seven Minute Frosting use to be called Old Fashioned Boiled Frosting then Boiled Frosting. It's been around since long before the 1900's. Your Frosting is called Old Fashioned Flour Frosting and it too has been around since before the 1900's. Again, both are of Southern USA origins. The South has some of the best cooks in the world so I am not surprised.
- January 29, 2016 at 5:41 PM
I made this yesterday and, goodness gracious!, now I see what all the talk is about. The frosting is so good I licked the spoon after my boyfriend licked the spoon. Thank you for sharing your family's recipe!
- February 15, 2016 at 5:58 PM
I can't read the recipe. There is an ad covering it.
- April 20, 2016 at 10:52 PM
- Anu said...
Hi Ann
I am so glad I found your blog. We are big time fans of red velvet cake and I always wanted to give it a try. And after reading your blog I so badly want to give this a try but I can't get hold of shortening in India...can u suggest any replacement that will still capture the pure goodness of ur cake? Hope you still keep track of this post . Waiting eagerly for your reply 😃
- May 19, 2016 at 5:51 AM
- Ann said...
Hi Anu - the only thing I can think of for you to use is butter. It won't give you the exact taste, but it's the closest thing to it. If you try it, let me know what you think! :)))
- May 20, 2016 at 2:53 AM
- Anu said...
Thanks a lot for the reply Ann 😄😍. I will definitely try it out .. hubby's birthday on 26th n this will be the first cake ever that I baked for him 😄. Surely will post how it turned out.
- May 20, 2016 at 4:28 AM
- Anu said...
Hi Ann,
Made the cake yesterday, it was a super hit! I tried it with butter n two table spoons on oil and the cake came out really moist n soft 😄. Thanks a ton for the recipe😍😍😍
- May 26, 2016 at 7:33 PM
Just made your frosting and it tastes amazing...it came off the stove top and into the sink ice bath lump free and was fine. Once I added it to the sugar snd mixed for the 5 minutes it looks a bit like it curdled. What did I do wrong? Felt cool to the touch but maybe it wasn't cool enough?
- June 24, 2016 at 1:28 PM
- Ann said...
Hi - so glad you tried it! The only time I've had it curdle is when I didn't let it cool down enough. If it's still too warm, it will heat up the shortening and it won't mix properly, and it gets all weird. Try cooling it wayyyy down. I always put a bit of the mixture on my inner wrist to judge how cool or warm it is. Best of luck )))!
- June 24, 2016 at 2:21 PM
Thanks for your reply. I have not tried it again yet but I will because it was so tasty!
I am making a cake for my parents anniversary and will be doing a fondant layer over top.
Once I get this recipe correct do you think it would be ok under the fondant, or is it too soft?
I could try letting it get thicker on the stove next time
What so u think?
- July 22, 2016 at 8:20 AM
- Ann said...
Hi - great question! I've never actually tried using fondant, but I can't imagine why it wouldn't work if it works w/ most cakes. The regular frosting is quite heavy, in a way, and the cake holds up very well - so I think the fondant would be okay...?
Do let me know if you try the fondant! :)
- July 22, 2016 at 8:42 AM
Amazing amazing cake. Thank you so much for sharing. Have you ever flavored this frosting differently.. chocolate or strawberry? Just wondering if it's versatile that way and what you'd recommend?
- September 2, 2016 at 4:36 PM
- Ann said...
SO glad you loved it! It's so divine.
Though I've thought about it, I've never flavored it - but I bet it'd be really tasty to try both strawberry or chocolate. Do let me know the results if you try! :)))
- September 3, 2016 at 4:57 AM
Absolutely will! Thanks for the reply :)
- September 3, 2016 at 6:50 PM
Is it better to make the day of event or a day before? Thanks!
- August 11, 2017 at 10:02 AM
- Ann said...
Hi - I have actually done it both ways, and haven't had any issues with either one. The only thing to be aware of is that the frosting can't take any warmth, so just be careful with storage etcetera. Best of luck!
- August 12, 2017 at 4:05 AM
Have been making a version of this awesome cake for a loooong time. Found my recipe in a cookbook I recieved as a wedding gift. It was caled Waldorf Astoria torte......story has it a guest at the W.A. had the cake and loved it so much she ask for the recipe and the chef gave it to her, along with a $200.oo bill. The frosting doesn't have the same measurements as yours...however, I always double the frosting.. no cream cheese on this girls red velvet cake.... I've even cheated with a boxed red cake and the frosting makes it even taste good...
- October 13, 2017 at 1:46 PM
Does this cake require refrigeration? Looks yummy.
- December 21, 2017 at 5:58 PM
- Ann said...
Hi Anon - no, I never refrigerate it at all. Once in a while after I finish the frosting, if I feel the frosting doesn't have enough "heft", I'll chill it for about 15mins before frosting the cake - but that's it! Hope that helps. Best, Ann
- December 22, 2017 at 7:52 AM
Do you cook the cake with the wax paper in the pans.9
- May 1, 2018 at 6:17 AM
Do you cook the cake with the wax paper in the pans?
- May 1, 2018 at 6:17 AM
Also, do you leave the cake in the pans to cool? I want to try this for my daughter in laws birthday.
- May 1, 2018 at 6:20 AM
- Ann said...
Hi Anon - I do use those parchment paper cake rounds (last I paid was $5.16 for 24) - I get them on Amazon and they're great! I get the 8" size, put in bottom of cake round, and I still spray the inside of round with flour spray.
When I take them out of oven, I put the rounds on cooling rack and set a timer for 12 minutes and then gennnnnntly turn them out. Hope this helps. And hope you enjoy the cake :)))!
- May 1, 2018 at 6:47 AM
i had the recipe years ago, it was originally the Waldorf Astoria's recipe
- May 6, 2018 at 10:20 AM
- Ann said...
Hi Pat :)! YES -- that's exactly how I understand the origin of this cake as well. That if one makes this cake using the flour-based frosting (NOT a cream cheese frosting) - then it is the exact same cake as the original "Waldorf Cake" they served at the Waldorf Astoria.
- May 7, 2018 at 7:51 AM
This is the one I make and my mom always made for my birthday every year. Yum
- May 10, 2018 at 4:54 AM
- Unknown said...
Hi Ann. I am from South Africa. I used Wooden Spoon margarine in stead of shortening. To prevent lumps in the flour and milk for the icing: take 1 of your cups milk and add little by little to flour. Mix well before every addition. Bring the other cup of milk to the boil. As soon as it is boiling add your flour/milk paste all at once and keep whisking. Next time I'll make only half of the frosting, it is too much even after frosting the sides as well. Thanks for the recipe.
- May 12, 2018 at 11:48 AM
Hi there, I'm considering making this frosting and my only concern is the "graininess" of the sugar. I made a boiled flour frosting once before and the sugar was cooked down with the flour and milk (I ended up not liking that particular recipe so much). While your frosting certainly looks smooth and delicious, I just wanted to confirm that it isn't too grainy before I attempt to make it. I absolutely love red velvet cake but I'm not as in love with cream cheese frosting as everyone else seems to be, so I'd like to try this. Thanks!
- May 20, 2018 at 7:55 AM
- Ann said...
Hi Anonymous - I believe I know what you mean by "graininess" - I don't find the frosting noticeably grainy. I do feel that you really must ensure mixing it on high-speed to make sure the cooled flour-mixture is very thoroughly mixed with the sugar mixture. Let me know how you like it if you make it :)!
- May 20, 2018 at 8:09 AM


text:
Cherished Bridal Headdress
Regular price 102.00 USD
Handcrafted and imported from India
Traditional Indian Wedding Headdress
Made with Silver and High Grade Cubic Zirconia
Known traditionally as "Matha Patti" and worn by the bride on her wedding day. The Ending is meant to rest atop your Sixth Chakra or "Third Eye" and is thought to aid in focus, meditation, and intuition.
In the Hindu tradition, the Sixth Chakra is the gateway allowing for spiritual energy to enter ones body
Meant to hook onto your hair - How to style your Indian Headdress Tutorial

subset: commoncrawl


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Lottery Jackpots Jump to $139M and $222M | News
After no winners from last week's drawings, the Mega Millions is up to $139 million, and the Powerball hit $222 million.
The Tuesday night Mega Millions drawing offers two payment options: a hefty $104 million lump sum or $5.3 million a year for 26 years, according to a release.
The Powerball drawing, Wednesday, has the same two payment options but with bigger payouts. How does getting $222 million spread out over 29 years sound? Or maybe a lump sum of about $144 million sounds better?
The odds of winning either jackpot prize are about 1 in 175 million.


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|Emirates Cup 2011 - 2011-07-31 00:11:00
|Unggul Dua Gol, Arsenal Buang Peluang
31 Jul, 2011
Source: http://liputan6.feedsportal.com/c/33601/f/589378/s/170865c7/l/0Lbola0Bliputan60N0Cinternational0C20A110A70C3465860Cunggul0Edua0Egol0Earsenal0Ebuang0Epeluang/story01.htm
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Healthcare provider embraces wireless technologies to improve patient care and staff efficiency
Corning MobileAccess, a global provider of enterprise wireless solutions, today announced that St. Joseph Mercy Oakland, a leading health care provider in Pontiac, Mich., has enhanced its wireless capabilities through the deployment of a Corning MobileAccess distributed antenna system (DAS).
A subsidiary of Trinity Health, St. Joseph Mercy Oakland is a 443-bed comprehensive, community and teaching hospital. It has served Pontiac and the surrounding communities for more than 80 years and in recent years completed a $54.5 million expansion and a 55,000-square-foot surgical center.
While hospital decision-makers recognized the growing desire of staff, visitors and patients to use their smart phones indoors, they also saw the potential of wireless for patient care. From electronic medical records (EMR) to wireless medical telemetry systems, St. Joseph Mercy Oakland understood the importance of indoor wireless coverage to better leverage emerging health care technology. So, it enlisted RF Connect and Corning MobileAccess, to ensure that hospital facilities could meet the demands of these new solutions without impacting existing operations or staff and patient safety.
To best meet the hospital's requirements, RF Connect recommended the MobileAccess2000 DAS, a multi-carrier, multi-service indoor wireless platform. Not only could the MobileAccess2000 support existing wireless services like 2G and 3G, it would also meet the needs of emerging services, like 4G LTE, to ensure that St. Joseph Mercy Oakland remained future-proofed in the wireless world. Also unique to the MobileAccess2000 was its modular architecture which simplifies the addition of services or carriers, minimizing the risks hospital construction projects pose to staff, visitors and patients.
The enhanced wireless footprint provided by the MobileAccess2000 DAS not only makes it easier for patients and visitors to use their mobile phones at St. Joseph Mercy Oakland, but it has also improved patient care. With better wireless access, physicians, nurses and other medical staff can now be reached anywhere in the facility at any time, decreasing emergency response time and increasing overall patient care.
"The installation of the distributed antenna system has greatly enhanced our physicians' ability to utilize their wireless devices in the hospital for text and voice communications," said St. Joseph Mercy Oakland telecom supervisor, Paula Hartman. "This new system eliminates the need for pagers and reduces the number of devices that a physician needs to carry throughout the day."
For more information on Corning MobileAccess solutions, and how they can enable the wireless hospital, please visit http://www.corning.com/mobileaccess.
About Corning Incorporated
Corning Incorporated (www.corning.com) is the world leader in specialty glass and ceramics. Drawing on more than 150 years of materials science and process engineering knowledge, Corning creates and makes keystone components that enable high-technology systems for consumer electronics, mobile emissions control, telecommunications and life sciences. Our products include glass substrates for LCD televisions, computer monitors and laptops; ceramic substrates and filters for mobile emission control systems; optical fiber, cable, hardware & equipment for telecommunications networks; optical biosensors for drug discovery; and other advanced optics and specialty glass solutions for a number of industries including semiconductor, aerospace, defense, astronomy and metrology.
About RF Connect
RF Connect (www.rfconnect.com) is a national leader in the design and deployment of high performance wireless networks. With experience designing and deploying thousands of indoor and outdoor systems in high profile and complex venues such as hospitals, airports, campuses, stadiums, arenas and tunnels making applications such as Public Safety, Two-way radio, voice and data run more efficiently and effectively.
About St. Joseph Mercy Oakland
St. Joseph Mercy Oakland is a 443-bed comprehensive, community, teaching hospital and a long-time leader in health care in Oakland County. Founded in 1927 by the Sisters of Mercy, St. Joseph Mercy Oakland has won numerous local and national awards for patient safety, quality and performance, and consistently ranks in the top 10 percent of hospitals nationwide. A member of the Saint Joseph Mercy Health System, St. Joseph Mercy Oakland is a technologically leading hospital that combines advanced medicine and personal care to assist patients on their path to wellness. With dedicated physicians, nurses and hospital staff committed to providing quality care throughout the patient stay, St. Joseph Mercy Oakland has truly personalized the patient care experience. For more information about health services offered at St. Joseph Mercy Oakland, please visit stjoesoakland.org.
About Saint Joseph Mercy Health System
Saint Joseph Mercy Health System (SJMHS) is a newly expanded health care organization serving southeast Michigan. Health coverage spans six counties, including Livingston, Macomb, Oakland, St. Clair, Washtenaw and Wayne.
It includes 537-bed St. Joseph Mercy in Ann Arbor, 443-bed St. Joseph Mercy Oakland in Pontiac, 304-bed St. Mary Mercy in Livonia, 136-bed St. Joseph Mercy Livingston in Howell, 119-bed St. Joseph Mercy Port Huron, 113-bed Chelsea Community Hospital and 74-bed St. Joseph Mercy Saline. Combined, the seven hospitals are licensed for 1,726 beds, have five outpatient health centers, five urgent care facilities, more than 25 specialty centers; employ more than 14,000 individuals and have a medical staff of nearly 2,700 physicians.
A member of Trinity Health, the nation's fourth largest Catholic health care organization, SJMHS is committed to providing a remarkable patient experience by using leading edge technology in a comforting and healing environment. As a mission based organization, Saint Joseph Mercy Health System provides approximately $100 million in community benefit to the communities it serves each year. For more information on health services offered at Saint Joseph Mercy Health System, please visit stjoeshealth.org.


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Why am I a Jew?
What does it mean?
Is a Jew who converts to Christianity still a Jew?
Is a Jew who gets dunked in a mikveh that isn't properly heckshered — are they a Jew?
Is a Jew who really likes hummus still a Jew? Does it have to be Sabra, or is it sacrilege to like saving a shekel and going for the Trader Joe's brand, which is clearly inferior from a gastronimic perspective? Or does buying the Trader Joe's brand provide just further proof of just how Jewish you are?
I only know the answer to last of these vexing questions, and the answer, apparently, is No: a hummus-loving Jew mustn't really be Jewish. They must really be a Muslim.
Oh, I don't know who came up with this flowchart, but thank you for giving me a hearty laugh over my Froot Loops this morning.


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"My profession has left me shamefully undereducated on financial planning and investment issues."
A consumer panel at TD Ameritrade's 2013 Fiduciary Leadership Summit in Palm Beach, Fla., on Thursday featured three unique—and at times emotional—situations that required top-notch financial advice. Did they receive it? Yes and no, according to the panelists.
The panel, convened to discuss consumer awareness of the concept of fiduciary and moderated by Barbara Roper of the Consumer Federation of America, quickly deviated into other issues, as panelists agreed that acting in their best interest was important even if they never heard the term fiduciary used in that context.
The panelist referred to as Jeff, responsible for the quote above, noted his background in insurance while at Aetna in the early 1970s. He took the Series 7 exam and was for a time a registered rep, but the recession of 1973 stopped his career before it started. Preferring more of an entrepreneurial bent, he and his wife started a business that was eventually sold to Berkshire Hathaway, "so for a time I worked for Warren Buffett," he quipped.
"I'm not concerned about fiduciary, because my insurance background meant I read scrolls of disclaimer," Jeff added. "I'm more concerned about finding someone with a particular area of expertise that justifies their cost."
The second panelist, Terry, noted his father invented the pretzel-twisting machine, which Terry then built a successful business around. He recently came into a large sum of money as a result of the company's sale.
"I was able to monetize 40 years of work, but then I gave it to strangers to invest in companies I know nothing about that exist in markets I know nothing about," Terry related. "People ask me how retirement is going. I say, 'stressful.' There is a fear factor involved."
The most emotional panelist situation came from Jessica, whose husband was a Navy pilot killed in the line of duty. She received the news as a mother of a two-year-old. Jessica was also was nine months pregnant with their second child.
"I was handed a pretty sizable check within two and a half days of hearing the news," she said. "I was a deer in the headlights. I was numb and had no idea what to do. It was all a blur. I have to make these decisions that could affect the rest of our lives."
Her brother recommended a professional he was using, a former Army soldier that Jessica felt she could trust because "he would understand the situation and the benefits I would receive."
"I have to focus on being a mother and the well-being of other people," she noted. "I had to turn it over to him and say 'here, you deal with this. Please don't mess it up." Terry noted he was working with two advisors at the moment, and that he was "doing kind of a fly-off" between the two to see who he feels comfortable with.
Jeff's wife, Deborah, noted that because they are both entrepreneurs, they are moving slowly in engaging an advisor because they "loathe giving up control and turning over the reins. On the basis of a few meetings, you have to completely trust someone."
When asked by Roper if her financial professional was a broker or investment advisor, Jessica said, "I think he's an investment advisor, but I'm not certain."
"I know at some point I'll have an advisor," Jeff concluded. "I'm dangerous enough with my background to know what it is I don't know. Every time I turn on CNBC, it seems the experts are consternated. If they're consternated, what hope do I have? If you have a particular area of expertise, promote it, because that is very helpful to someone like me. I don't see how you can be a general practitioner in today's market an add value over and above the RIA fee."
More from the TDAI summit:


text:
Make Kamco Your Choice for Commercial Building Products
Kamco Supply Corp. of Boston is New England's largest one stop source for commercial building products including acoustical ceiling systems, architectural doors & hardware, drywall & steel framing, insulation and exterior systems. Kamco also offers a full line of specialty products including treated lumber, FRP panels, toilet partitions, washroom accessories, tools and fasteners. READ MORE ›


text:
2010 University of Mount Union Football - NCAA Playoffs
#2 Mount Union Purple Raiders (12-0) vs
Alfred (N.Y.) Saxons (10-2)
Saturday, Dec. 4, 2010 - 12 pm
Mount Union Stadium (Alliance, Ohio)
WDPN 1310 AM (Alliance): LISTEN LIVE
WRMU 91.1 FM (Alliance): LISTEN LIVE
LIVE STATS: Click Here
Complete Mount Union Game Notes in PDF Format: CLICK HERE
Alfred: Roster | Schedule | Statistics | Staff | Media Guide
No. 2 ranked Mount Union hosts Alfred (N.Y.) in the quarterfinals of the 2010 NCAA Division III Football Championship Saturday at noon at Mount Union Stadium in Alliance, Ohio.
The Purple Raiders are 12-0 after a 31-3 win against Delware Valley in the second round. Mount Union won its 19th straight and 22nd Ohio Athletic Conference title to claim the OAC's automatic bid. Mount Union is making its 22nd NCAA playoff appearance with a record of 67-11 (.855) in the playoffs with 10 national championships (1993, 1996, 1997, 1998, 2000, 2001, 2002, 2005, 2006, 2008). Mount Union has played in the Stagg Bowl national championship game 13 times.
Alfred is 10-2 and won the Empire 8 title for an automatic bid to the NCAA Playoffs. The Saxons are making their second-straight and third-ever playoff appearance and have a 2-2 record in the playoffs claiming their first two NCAA post-season wins this season.
All Mount Union football playoff games will be broadcast on the radio on WDPN 1310 AM and WRMU 91.1 FM and simulcast online along with a LIVE STATS game tracker at http://athletics.mountunion.edu. Ric Brienza and Mark Grossman broadcast the games on the radio on WDPN 1310 AM. You can listen to Mount Union's student radio feed on WRMU 91.1 FM on any phone by calling (330) 445-7900.
The two schools have never met on the football field. Mount Union is 5-0 against current members of the Empire 8 as the Raiders beat Ithaca (N.Y.) 42-18 in 2007 playoffs then went 4-0 against St. John Fisher with playoff games in 2006 (26-14) and 2007 (52-10) and regular season games in 2008 (33-3) and 2009 (52-10).
Larry Kehres (Mount Union '71) is 301-22-3 (.927) in his 25th season as head coach as one of the most successful coaches in college football history as he is one of only 11 coaches in college football history to win at least 300 games. His teams have won 21 OAC Championships, including the last 19 in a row, along with 10 of the last 17 NCAA Division III National Championships. This year he is president of the American Football Coaches Association.
Dave Murray (Springfield, Mass. '81) is 86-49 (.637) in his 13th season as head coach of the Saxons. He has led Alfred to back-to-back Empire 8 conference titles and NCAA Division III playoffs appearances. It is Murray's second head coaching trip to the playoffs as he went in 1990 as head coach at Cortland State (N.Y.). In seven seasons as head coach at Cortland and a season as head coach at Lebanon Valley (Pa.) his combined record is 130-89-1 in 20 seasons.
For the sixth year the NCAA Division III Football Championship consists of a 32-team field. For perspective, in Mount Union's first appearance in the playoffs in 1985, the field was 16 teams. This year's field breaks down like this: Automatic bids will be given to 23 conference champions, three spots are reserved for teams that are independents or in conferences not granted automatic bids and the final six spots are national at-large bids.
The winner of this game plays the winner of a matchup between Minnesota Intercollegiate Athletic Conference rivals Bethel and St. Thomas next Saturday. If St. Thomas wins, they will host the game in St. Paul, Minn. at 1 pm (eastern time).
Alfred won its first five games then sandwiched between a pair of non-conference losses to R.P.I. (N.Y.) (27-24) and Rochester (N.Y.) (24-14) was a big conference win against then No. 19 in the nation St. John Fisher (42-31). The Saxons finished the regular season with a pair of wins against Ithaca (N.Y.) (31-17) and Utica (N.Y.) (37-20) to claim the conference title and NCAA bid.
The offense is led by freshman running back Austin Dwyer, who has rushed for 1,390 yds. (217 carries) with 8 TD's. Linebacker Nick Clark is a short-yardage back as he has rushed for 12 TD's. Clark is also the Empire 8 Defensive Player of the Year as he has at team-high 96 tackles with three sacks and three interceptions.
Junior Tom Secky has thrown for 2,640 yards completing 61.8-percent of his passes with 26 touchdowns and 13 inteceptions. His top target is senior wide receiver Ryan Thon 71 catches for 931 yards with 15 touchdowns.
Aside from Clark on defense, junior Marcellus Jones and sophomore Mike Raplee anchor's the defensive line with 85 tackles and six sacks. Junior defensive back Roland O'Brien has seven interceptions and leads a secondary that has 23 interceptions.
With a win last week against St. Lawrence, Larry Kehres became the 11th coach in college football to win at least 300 games. Here is a list of the others.
478 John Gagliardi * (Carroll, Mont.; St. John's, Minn.)
408 Eddie Robinson (Grambling State)
401 Joe Paterno * (Penn State)
377 Bobby Bowden (Samford, West Virginia, Florida State)
323 Paul "Bear" Bryant (Alabama, Maryland, Kentucky, Texas A&M)
319 Pop Warner (Georgia, Carlisle, Pitt, Stanford, Temple)
314 Roy Kidd (Eastern Kentucky)
314 Amos Alonzo Stagg (Springfield, Chicago, Pacific)
305 Frosty Westering (Parsons, Lea, Pacific Lutheran)
301 Larry Kehres * (Mount Union)
300 Tubby Raymond (Delaware)
* Active
Mount Union's win-loss record since 2000
55, 54
The Raiders hold the NCAA's two longest consecutive college football win streaks -- 55 from 2000-2003 and 54 from 1996-99
Mount Union's record in the NCAA Playoffs
game regular season win streak for Mount Union dating back to a 21-14 loss to Ohio Northern in Alliance on Oct. 22, 2005.
game home winning streak for Mount Union dating back to a 21-14 loss to Ohio Northern in Alliance on Oct. 22, 2005.
consecutive regular season road victories for Mount Union dating back to a 21-18 loss at Baldwin-Wallace on Sept. 28, 1991.
Since 1996, the Raiders record when winning the turnover battle.
The Raiders record since 1990 when winning the turnover battle. That lone loss was a 20-17 loss to Wisconsin-LaCrosse in a 1995 national semifinal game in Alliance. In that game, the Raiders had a +1 turnover margin.
Mount Union has hosted 46-straight playoff games (not including Stagg Bowl that is played at a neutral site) dating back to a national semifinal vs. Wis.-LaCrosse in 1996 at Camp Randall Stadium, which the Raiders won 39-21.
Larry Kehres is in his 25th season as head coach but 36th season working at Mount Union as he spent 10 seasons (1975-84) as an assistant coach to Ken Wable then in 1985 worked only as director of athletics before becoming head football coach and director of athletics in 1986. You might not know, he was also the first swimming coach at Mount Union.
Eight of 12 Mount Union opponents have been held to 200 yards or less of total offense. The Raiders are No. 2 in the nation in total defense allowing 191.0 yards per game. They have also not allowed a point in the last 11 quarters.
All-American senior wide receiver Cecil Shorts III (Cleveland/Collinwood) has scored 12 touchdowns over the last four weeks after being out for a month -- an 80 yd. kickoff return, a 54 yd. punt return and nine receiving TD's and a rushing TD. He caught a 20-yard touchdown pass and ran in five yard touchdown against Delaware Valley. He enters this week with a school-record 239 catches for 4,335 yards with 60 TD's in 52 career games.
(NOTE: Prior to 2002, playoff games did not count in NCAA statistics, if those stats counted Adam Marino (1997-2000) would have 272 rec. for 4,704 yds with 52 TD's).
Senior defensive end Lambert Budzinski (Canton/Massillon Jackson) had two sacks against Delaware Valley to give him 17.0 for the season. The 17.0 sacks is the second highest total in the nation this season and sets a new Mount Union single-season record topping the 16 by Mike Jarrett in 1986. The Raiders have 45 sacks in 2010 which is good for the second highest total in the nation. Sophomore defensive end Charles Dieuseul (Winter Haven, Fla./Lake Region) is next with 7.5 sacks while freshman defensive end Nyejel Thomas (Pittsburgh, Pa./Central Catholic) has come off the bench with 6.5 sacks.
Sophomore running back Jeremy Murray (Martins Ferry/Martins Ferry) had an 81-yard run for a touchdown on Mount Union's first offensive play against Delaware Valley. It was the longest run by a Raider since current running back coach Nate Kmic had a school-record tying 95-yard run against UW-Whitewater in the 2005 Stagg Bowl. Murray finished the game with 19 carries for 181 yards and for the season has 250 carries for 1403 yards and 19 TD's.
A record seven University of Mount Union football players have been awarded ESPN Academic All-District IV honors as selected by the College Sports Information Directors of America.
Senior tight end Kyle Miller (Elida/Elida), senior linebacker Sam Kershaw (West Jefferson/West Jefferson), junior safety Alex Ferrara (Independence/Walsh Jesuit), sophomore defensive back Nick Driskill (Wabash, Ind./Southwood), and sophomore punter Zak Suhar (Cedarburg, Wis./Cedarburg) are all first team selections and will advance to the national Academic All-America ballot. Junior offensive lineman Brett Ekkens (East Kentwood, Mich./East Kentwood) and sophomore quarterback Neal Seaman (Louisville/Louisville) both garnered second team honors.
PURPLE RAIDERS IN THE PROs
Former Mount Union wide receiver Pierre Garcon is in his third season with the NFL's Indianapolis Colts, had a game-high 5 catches for 72 yards in the Colts 36-14 loss to the San Diego Chargers. Garcon had a breakout season in 2009 as he started 16 games including Super Bowl XLIV where he caught one of his six touchdowns on the season. Against the NY Jets in the AFC Championship game, he had 11 catches for 151 yards and his post-game celebration that included waiving a Haiti flag (birthplace of his parents) made national news headlines as he was bringing awareness to the nation that was ravaged by an earthquake just days before the game. This past offseason he returned to Mount Union and completed his bachelor's degree in communications. He had 3,363 yards and 47 touchdowns receiving in three seasons at Mount Union. He played his freshman season at Norwich (Vt.) in the Empire 8 against Alfred and in 2008 the Colts drafted him in the sixth round (208 overall).
Nick Sirianni '03 is in his second season as an assistant coach (offensive quality control) with the Kansas City Chiefs ... Mount Union alum Dom Capers '72 is the defense coordinator for a Green Bay Packers ... Former Mount Union quarterback Kurt Rocco has signed a contract to play for the Cleveland Gladiators of the Arena Football League ... Former Mount Union wide reciever Brandon Boehm has signed a contract to play for the Northern Kentucky River Monsters of the Ultimate Indoor Football Leauge. Boehm was a three-year letterwinner (2005-07) who had 91 catches for 1,178 yards.


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Find Our Latest Video Reviews on YouTube!
If you want to stay on top of all of our video reviews of the latest tech, be sure to check out and subscribe to the Gear Live YouTube channel, hosted by Andru Edwards! It's free!
Twitter 4.3 for iOS and Android brings expanded tweets and more
Posted by Andru Edwards Categories: Social Networking, App Updates, Free Apps,
Today Twitter for iPhone 4.3 was released on the App Store, a major update to the official Twitter client that brings with it the ability to view enhanced and expended tweets right in the app. Here's a rundown of the features:
- Expanded Tweets -- when you view Tweet details containing links to partner websites, you can now see content previews, view images, play videos, and more (rolling out gradually)
- Enhanced experience around selected events with the bets Tweets and photos from those involved
- Push notifications for Tweets -- choose to receive notifications from people you follow any time they tweet or retweet
- Ambient notifications -- enables you to see brief non-interruptive notifications in the status bar while you're using the app
- Improvements to search autocomplete for users
- Discover -- now indicates when new stories are available for you to view
- Tappable avatars take you directly to user profiles
- Performance improvements
- Support for password entry in app when experiencing authentication issues
- Support for the Hungarian language
- Icon (image at right) features the new Twitter bird!
You can download the new Twitter for iPhone and iPad now, completely free.
Foursquare 5.0 brings new design, improved recommendations, and more
Posted by Andru Edwards Categories: Social Networking, App Updates, Free Apps,
Foursquare has released a major revision and revamp of its iOS and Android apps, introducing a brand new user interface. Foursquare 5.0 aims to make it easier to find places to go and activities to do, as it now takes into account the time of day, the local weather, and your location before recommending something to do. It also now incorporates a Like button on venues, which it will then use to find more places that it thinks you'll like when you are using the Explore function. You can grab Foursquare 5.0 now from the App Store and Google Play.
Facebook Camera launches, allows for direct Instagram-ish photo sharing
Posted by Andru Edwards Categories: Photography, Social Networking, New Apps, Free Apps,
There are plenty of apps that allow you to share photos on Facebook, including the Facebook app itself. However, if you want something that'll let you share multiple photos that you can tag on the fly, look no further than the new Facebook Camera app for iPhone and iPod touch. Facebook Camera is an Instagram-ish app that allows you to snap photos (or choose from photos you already have in your camera roll,) edit them with crop, rotate, and filter tools, tag them, and get them posted on the world's most popular social network. In addition, Facebook Camera also lets you browse the image posts of all your friends, allowing you to skip all the links, complaints, game requests, and other stuff.
You can get Facebook Camera for free on the App Store, and you can find a video demo after the break.
Click to continue reading Facebook Camera launches, allows for direct Instagram-ish photo sharing
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Rate everything with Oink, the latest from Kevin Rose
Posted by Andru Edwards Categories: Social Networking, Travel, New Apps, Free Apps,
Oink, the service started by Kevin Rose's new incubator, Milk, is now live. You can download the companion app, Oink Builder, on the App Store now for free. Oink allows you to rank and rate the things around you. Unlike other services, like Yelp, that have you rate places, Oink is about rating the things inside the places, rather than the places themselves. Hit the video above to see what we mean.
Facebook for iPad finally available
Posted by Andru Edwards Categories: Social Networking, iPad Apps, Free Apps,
It seemed like a no-brainer for Facebook to drop an iPad app back when the original iPad launched in early 2010, but it's taken the company a year-and-a-half to finally get things in order. The wait is now over, and today you can download the official Facebook iPad app. Within the app you can browse photos at full screen, watch videos (with AirPlay integration!), and access things like the news feed, messages, Groups, chat, and more.
If you aren't seeing it in the App Store yet, it should be live shortly.
Turntable.fm now available on the iPhone
Posted by Andru Edwards Categories: Music, Social Networking, New Apps, Free Apps,
Turntable.fm is having a good week. The music streaming site on Tuesday released its iPhone app and confirmed that it has raised $7 million in funding.
It had been rumored that an iOS version of the popular service was headed to the App Store this week, and as expected, the app mimics the Web-based experience of Turntable, allowing you to do the same things on your mobile phone that you could do online. For example you can access all of the same rooms where five DJs take turns bumping the songs of their choice as well as rate those tracks as "lame" or "awesome."
From the app, you can also make new rooms and start DJing in existing ones. The app has been well received for the most part, but VentureBeat pointed out that it moves a little bit slower than the desktop version. However, it noted that it works well over 3G, which rumored to be an issue for the app during its testing phase.
Click to continue reading Turntable.fm now available on the iPhone
Facebook Messenger joins the group messaging fray with iOS and Android apps
Posted by Andru Edwards Categories: Social Networking, New Apps, Free Apps,
Facebook has just released a new Android and iOS app called Facebook Messenger, and it's exactly what it sounds like. Basically, Facebook has taken its messaging system, used their Beluga team to simplify it a bit, and pushed it out as an independent app. You can message your contacts without using up SMS (similar to things like BBM, Google+ Huddle, iMessage, GroupMe, Fast Society, and plenty of others,) and you can also create group messages on the fly as well. People will see these messages show up in the Messenger app, their Facebook inbox, or by SMS if they don't have the app installed. You can also share your GPS location and attach images to the message conversations as well. If you've used Beluga or Facebook, then you know how to use this.
You can grab it now from the App Store and Android Market.
Download the Vonage Time to Call app and get a free international call
Posted by Andru Edwards Categories: Social Networking, Utilities, New Apps, Free Apps,
If you've been putting off calling your aunt in the Dominican Republic or your Slovenian cousins because of the cost of calling from your mobile phone, a promotion from Vonage should pique your interest. The VoIP provider is giving away one free international phone call, up to 15 minutes, to anyone who downloads its new iPhone app, Time to Call. The app is also free.
What's especially appealing about the offer is you don't have to be a paying customer of Vonage (from $11.99 per month) to use the app or get the one free trial call. The free call expires one year after you download the app. Be sure to check that the country you're calling is on the list of 100 that are included in the deal (check below).
After your one free call, all calls are billed in 15-minute increments. Prices for the 15-minute blocks of international talk time range from 99 cents to $9.99, depending on which country you call, although calling most countries is less than $1.99. And typical of Vonage's slightly experimental nature, the Time to Call app doesn't charge you through pre-paid credits or an in-system account, the way other services such as Skype do. Instead, Vonage's app bills you directly through iTunes.
Click to continue reading Download the Vonage Time to Call app and get a free international call
Skype for iPad now available
Posted by Andru Edwards Categories: Social Networking, Free Apps,
After a false start this morning, Skype today released its official iPad app.
Skype for iPad is now available for download in the Apple App Store. The free app is compatible with Apple tablets running iOS 4.0 or higher.
"Skype for iPad is beautifully designed and optimized for the iPad. It offers the best of both worlds for users who want a larger Skype experience, on-the-go," Skype said in a blog post. "The large iPad screen is perfect for bringing Skype video calls to life, in either landscape or portrait view, and because it is on the iPad, Skype video calls can be made at the beach, in a car or even lying on a couch."
Skype promised several iPad-optimized features, including two-way video calling for those with an iPad 2. Connect with other Skype users on PCs, Macs, or iPhones and Android phones with front-facing cameras.
Click to continue reading Skype for iPad now available
Google+ app now available for iPhone
Posted by Andru Edwards Categories: Social Networking, New Apps, Google, Free Apps,
Apple has finally approved the Google+ iOS app, and it's now available for your downloading pleasure from the App Store. Now you can get your Circle on using your iPhone. Nice.
Read More | Google+
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WATERFORD -- A cacophony of indescribable, yet mirthful sounds was what greeted guests who visited Costanzo's Riverside Restaurant early Saturday afternoon. The source of the audible expressions of glee came courtesy of a dozen or more children interacting with a clown, Frosty the Snowman and Santa Claus. The trio of holiday celebrities made a special appearance early in the season in support of the annual Toys for Tots campaign, according to Andy Walters, Rock for Tots event coordinator. "At the time we came up with the idea, I was county commander for the Sons of the American Legion," Walters said. "I chose Toys for Tots as the program we would support that year and came up with the idea to create Rock for Tots, New York as a way to support that program." Since its inception in 1999, the annual Rock for Tots - which mirrors similar events in other states - has been hosted by Costanzo's Riverside Restaurant at 405 Hudson River Road and has collected an average of 1,000 toys per year. It takes place on the Saturday before Thanksgiving and benefits the Capital Region's Toys for Tots campaign, he said. "Rock for Tots benefits not only the Toys for Tots Program, but also the local families who are referred to us by local schools, churches, school-age child care programs and local government, " he said. "We get money donations, too, and use them to purchase toys for those families." Rock for Tots is about the music, food and spirited beverages almost as much as it is about the toys, though. Local bands begin performing mid-afternoon after the children's party concludes. Admission to the event is $10 and donation of a new, unwrapped toy. "We have several live bands, dancing, a four-hour buffet and a good time," Walters said. "It's been a very successful event. But probably our best year yet was 2007 when over 500 people attended and we collected about 3,000 toys." Walters credits that year's unrivaled success to Cat Southern, an Australian Rock/Country singer who learned about Rock for Tots from Walters' website on the Internet and coordinated an appearance in Waterford with a trip she was making to Nashville for a recording session. Southern performed in an Albany bar the night before, was interviewed on WGNA Radio and drummed up not-seen-before support for the toy drive with her Waterford appearance, Walters said. Though Walters didn't expect the attendance and the number of toys collected this year to match those of 2007, he was optimistic about what the outcome would be. "Each year the local communities show us overwhelming support," he said. "This year we have six bands performing, including Ohms Law, Big Red Nasty, Johnny Rabb, Prolonged Exposure and Winchester and Young." Music was slated to kick off at 3 p.m., following a children's Christmas Party from noon to 2:30 p.m. Emcee for the adult-portion of the event was WGNA's Brother Lou Roberts. By 12:30 p.m., the smaller of two tables designated for toy collection was already filled. Outside, two Toys for Tots trucks were parked in the restaurant's parking lot. But this year, the U.S. Marines who in past years stand at the ready to collect the toys, were not present. Their absence was quickly explained by George Smith, of the U.S. Marine Corps League Electric City Detachment, assistant coordinator of the Toys for Tots Capital Region campaign. "The Marine Corps Reserve was recently deployed to Connecticut," Smith said. "Bob Becker, our coordinator, stepped up to take over the program." Smith and his peers have worked with the Toys for Tots Program for the past 15 years but it's traditionally the job of members of the Marine Corps Reserve to oversee local collection. Federal budget cuts made it necessary for the Marines to close their Schenectady base and relocate to Connecticut, Smith said. Smith and other members from the League's Schenectady and Troy detachments were on the job at Costanzo's for the Rock for Tots event. Smith noted the importance of such toy drive campaigns and identified the Albany area as being particularly in need of assistance. "The need hasn't decreased," he said. "Because of the economic situation in this country we've seen a growth in requests from the non-profit organizations that (refer us to eligible families). Most of the toys collected today will be on the Toys for Tots train that runs between Binghamton and Rouse's Point outside Plattsburgh." The Toys for Tots Capital Region program provides toys to 15 counties. This year's collection goal is 150,000 toys, as compared to 100,000 collected in 2011. Along with the campaign to raise awareness about prevention of breast cancer and to support its research, Toys for Tots ranks up there as one of the Hein family's most important causes, said Costanzo Riverside Restaurant's General Manager Alan Hein. He and his parents, Carmella Costanzo Hein and Lee Hein, receive overwhelming support from customers, friends and neighbors and those from surrounding communities each year they host Rock for Tots. "We have a number of great sponsors for this event and we put a lot of effort into it," Hein said. "This is an extremely worthwhile event. There is still a great need." Toys for Tots drop-off sites include Coldwell Banker locations, Wal-Mart stores, Hannaford Brothers supermarkets and Dunkin' Donuts shops, among others.
Annual Rock for Tots drive addresses ongoing need
- Kathryn Caggianelli
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One of the social hazards of being friends with a bunch of writers is that you'll sometimes lose them. I don't mean that they'll stop being able to follow you. I mean that someone will say something, or the group of you will see something, and…they're gone. Elsewhere. Seeing a different one than the world the rest of you are still living in.
We lost Kelly McCullough that way for two days or so once. We went to The Citadel in Halifax, an old harbor defense and fort where you're up on hill but manage to feel mostly underground. He pointed at things, we took pictures, and he spent the next while of our trip staring into another world. I'm still waiting for someone to buy the book based on that proposal so I can find out just what he saw.
Something similar happened with him this New Year's Day. We were sitting around with Thomases, editors of Apex Magazine. They wanted to know what kind of essay Kelly was going to send them. (No, he didn't have a choice.) We were kicking around some topics and laughing over the various ways in which they would make the local corner of the internet explode.
Then I said, "Tell me why you still cosplay even as a professional author."
Click. Stare.
Fast forward two months to today. Kelly's essay, "I Married a Fake Geek Girl: A Defense of Casual Fandom" has just gone live at Apex.
Just for giggles, let's start with bona fides. I'm going to be talking about fake geeks and casual fandom, after all, and I wouldn't want anyone to take me too seriously on that front.
I am a professional science fiction and fantasy author, most notably of the WebMage and Fallen Blade series. I have twelve novels published or forthcoming in the field, all from big New York houses, as well as a heap of short stories and poems. This is my day job. I am also a Third Generation fan. I have a thank you note and picture from the cast of Star Trek: TOS for my mother and grandmother's help in the letter writing campaign that kept them on the air. My wife is a physics professor, a Second Generation fan, and a hardcore console RPG gamer among other geek-girl pursuits. She recently wrote an essay for the Doctor Who book Chicks Unravel Time. Seriously, we bleed geek.
We also cosplay.
Go read the whole thing. If nothing else, you'll want to know how someone who just had an invited essay published in a Doctor Who anthology manages to be a "fake geek girl".


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All News Releases By Date
EPA Region 7 Receives Award for Small Business Contracting Accomplishments
Release Date: 07/01/2011
Contact Information: Chelsey Derks, 913-551-7240, email@example.com
Environmental News
(Kansas City, Kan., July 1, 2011) - The U.S. Environmental Protection Agency's Region 7 has been awarded the Office of Small Business Program Director's Award in Washington, D.C.
The award recognizes outstanding contracting efforts with small businesses, attaining and or exceeding Agency small business goals. All federal organizations are required to strive to achieve such goals.
The established goals are designed to support small business in six socio-economic categories:
- Small Business
- Small disadvantaged business
- 8(a) - minority-owned small disadvantaged business in the Small Business Administration's 8(a) Program
- Woman-owned small business
- Historically Underutilized Business Zone - small business primarily located in depressed urban or rural areas
- Service Disabled Veteran-Owned Small Business
"We are very committed to providing opportunities for small businesses," said Lee Thomas, chief of the acquisition and contract management section. "We ensure our statements of work are conducive to small firms having a level playing field."
Chester Stovall, regional small business specialist, said the Agency understands the important role small businesses play in the marketplace.
Among the Region's successful contracting efforts with small businesses:
- Almost $17.3 million was awarded to a small business for a project in Omaha, Neb., where residential yards contaminated with lead from smelter operations were excavated and replaced with clean soil and sod.
- A lead mine site in Jasper County, Mo., received more than $50.9 million, the largest amount obligated in Region 7 to a specific site during the current reporting period. The contract was to remediate mine waste that contained high levels of heavy metals contamination.
Thomas said that Region 7 will continue to strive to meet the goals set by the Office of Small Business Programs and will continue to work in a collaborative effort to support small business in the future.
Learn more about EPA's Small Business Programs
Locate this and other Region 7 news items on the News Where You Live interactive map
Connect with EPA Region 7 on Facebook: www.facebook.com/eparegion7
Search this collection of releases | or search all news releases
View selected historical press releases from 1970 to 1998 in the EPA History website.


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You are connected to the Nespresso HK website. If you want to receive your delivery in another location, please follow this link.
Language :
Both Nespresso and top chefs seek the highest quality products to satisfy their guests, discerning palates.Carefully selected Nespresso Grands Crus prolong the pleasure of an exquisite meal, leaving your guests with a lasting impression of excellence.
When it comes to pleasing your guests, attention to detail and the quality of your products is of the utmost importance. We take pride in our partnership with over 400 of the world's most prestigious restaurants who serve Nespresso Grands Crus to their guests.


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TGRWT #22: RaisinSaturday, July 28th, 2012
Impatient raisin waiting to be cooked
More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there's been quite some publicity with TGRWT being mentioned both in Gastronomica and Chemical and Engineering News. Based on predicted aroma similiarity participants are given two or more ingredients to cook with and blog about. The idea is based on a science guided approach to bring together ingredients one might otherwise not have used together when cooking. Altogether somewhere between 100 and 200 recipes have been submitted in previous rounds, so it's worthwhile browsing through the rounds-ups that have been published. Some readers have inquired about a continuation of the blogging event, and I'm happy to announce a new round of TGRWT starting today here at Khymos. In previous rounds two ingredients were chosen, but this time there is a slight twist as there is only one ingredient: raisins. Participants will then be able to select one (or more) ingredients to pair with raisins using food pairing trees at the Foodpairing website. Raisins alone rarely play a significant role in cooking, but their rich flavor arising from enzymatic browning reactions (as opposed to the non-enzymatic Maillard browning), and as such they are one of the rare examples of desirable enzymatic browning. I believe raisins should open up a host of possibilities ranging from savory dishes to the obvious sweet ones and look very much forward to see your contributions!


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Interlibrary Loans
Requesting a loan
If material essential to your research is not owned by the WSU Libraries, you may request that the library obtain the information for you from another library through the Interlibrary Loan (ILL) service.
- First, register for an ILLiad Online Interlibrary Loan account at the ILLiad login page. If you are not on the WSU Pullman campus, be sure to follow the correct link on the login page to get to the correct login page for your campus/status.
- Login and submit your requests using your ILLiad account. Use ILLiad to track your requests. Articles will be delivered to you electronically.
When filling out ILLiad request forms, provide as much information as possible. The more information you provide in the form, the easier and faster it is to find the item you're requesting.
Book loans
When you borrow an item through ILL, the lending library will determine the how long you can borrow it, indicate whether or not you may renew it, and/or require restrictions on the use of the material. For example, when lending a rare or valuable book, a library may specify that it must be used only in the borrowing library's building.
Article photocopies
If you request articles through ILL, most lending libraries will not send a print journal, magazine, or other periodical. However, most will provide photocopies of the articles, instead of a loan, which then become the property of the requesting individual. The WSU Libraries reserve the right to determine if a loan or a photocopy should be requested.
Global Campus (Online) students
Some resources you find in Search It will require an interlibrary loan. When you click on a link that takes you to an ILL login page, log in to request books or media items that are not available locally or from Summit libraries. You can also login to directly to ILLiad to request articles or for copies of non-circulating reference material. Digital copies of articles will be posted to the Web for your retrieval. Loaned items like books will be delivered to your mailing address.
Research/Extension office personnel: Loaned items like books will be delivered to your research/extension office.
WSU Pullman campus affiliates – away from campus: Loaned items like books will be delivered to your mailing address.
If you have any questions or problems using the request forms, please contact us at firstname.lastname@example.com, 509.335.9672 (voice), or 509.335.0934 (fax).
ILL request status
Inquiries about the status of a request may be made by:
- logging in to Illiad and select View/Modify Outstanding Requests
- contacting the Holland/Terrell Libraries' Access Services Office at 509.335.9672
- visiting the campus library where the request was submitted
When your ILL materials arrive, you are notified by email. For on-campus borrowers, your materials will be held at the access services desk of the library you designated as the "Pickup Location" when you registered with ILLiad.
Pickup locations – Pullman
Materials requested through ILL may be picked up at the Circulation Desk in any of the following libraries:
Note: Materials will be delivered directly to WSU personnel stationed at WSU Research Stations and WSU Extension offices.
Returns and Renewals
Materials borrowed through ILL may be returned to the Access Services desk in Holland/Terrell Libraries or at any other WSU campus library. Requests for renewals can be made either by logging in to your Illiad account, or by calling the Holland/Terrell Access Services desk at 509.335.9672, three to four days prior to the due date for the material.
Requests that will not be filled through ILL
Textbooks or books for reserve. ILL is not a substitute for the purchase of textbooks or reserve materials. Most ILL materials are loaned for two to four weeks and some cannot be renewed.
Sheet music. No more than 10% of a musical work can be photocopied under copyright law. Music to be used in public performances should not be requested on interlibrary loan except under unusual circumstances.
Borrowing standard for Lending Libraries
The WSU Libraries subscribe to the Interlibrary Loan Code for the United States of the American Library Association's Reference and User Services Association (RUSA), as well as other regional agreements.
For libraries interested in borrowing materials from WSU Libraries, please see Interlibrary Loan – Lending Services.


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Crater in martian valley Mamers Valles
The High-Resolution Stereo Camera (HRSC) onboard the ESA spacecraft Mars Express obtained images of a region at the end of Mamers Valles, a long, winding valley. The focus is on a circular depression that contains a crater.
The data was obtained on 5 August 2006 with a ground resolution of approximately 14 m/pixel. The images are centred at approximately 39° north and 17° east on the planet.
The circular depression seen in the images is approximately 30 km wide and 1400 m deep. It lies at the south-eastern end of Mamers Valles.
The valley of Mamers Valles is approximately 1000 km long, running along the boundary between the northern lowlands and southern highlands in the region of Deuteronilus Mensae.
Scientists term a region such as Mamers Valles 'fretted terrain' because it shows numerous deep and wide labyrinth-like valleys and circular depressions. The depressions often show structures formed by liquid flowing on the floor.
The structures formed by the flows are thought to be ice-rich debris flows. They show some resemblance to block glaciers seen on Earth
The patches of rock at the centre of the depression are thought to be remnants of rock that were detached from the flanks of the depression and transported to the centre.
The wrinkle ridges, as the name indicates, are formed by compressive forces acting on the surface. The dark coloured material inside the crater could have formed in-situ or may have been transported by the wind.
The colour scenes have been derived from the three HRSC-colour channels and the nadir channel. The perspective views have been calculated from the Digital Terrain Model derived from the stereo channels.
The anaglyph image was calculated from the nadir and one stereo channel; stereoscopic glasses are required to view it. The black-and-white high-resolution images were derived form the nadir channel, which provides the highest level of detail.
For more information on Mars Express HRSC images, please read our updated FAQ (frequently asked questions).


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"The campaign is in a lull. The wars overseas are winding down. Washington is paralyzed. I've loaded up my iPod with some new songs. There's nothing to do but….hit the road!"
With that, veteran TIME political columnist Joe Klein began his three-week, eight-state road trip, which ended last Friday. Klein has made this sampling of the country's political climate a yearly tradition. This time around, TIME sent three of the magazine's contributors to accompany Klein for different legs of the journey. Here, LightBox presents a selection of their work as well as their thoughts from across America.
What was the single most memorable experience you had on the trip?
Andrew Hinderaker: In Richmond, Virginia, at a Narcotics Anonymous meeting in a Drug Rehabilitation Center, we met a woman who'd struggled with addiction since age nine. She was a convicted felon, and now, in her 40's, was 21 months clean. She'd recently convinced a friend to allow her to farm a piece of land. For someone like her, whose addiction left her reliant on medical care most of her life, President Obama's healthcare legislation meant for her a fresh start. With affordable healthcare, she could be a small business owner, a farmer, an active, contributing citizen; without it, she's just a recovering addict. We learned her story because another man at the meeting expressed his disdain at the Healthcare Reform Act. We got to watch their argument, and this woman's story change a man's mind. It certainly proved Joe's point about getting to know one another; perhaps the government should sponsor free coffee and organize meetings once a week with a group of local strangers.
What was the economic and political mood of the parts of the country you visited?
Katy Steinmetz: People seemed disappointed and exhausted by the political and economic state of things in America. Many were hopeful, but more were resigned—past anger and yearning for a little compromise.
What was the #1 problem facing the people you met?
Pete Pin: This was dependent on class. For a group of upper middle class voters in Charleston, West Virginia, they were most concerned with the visceral partisanship of the country and the future of the health care law. For rural voters in Jackson and Newcomerstown, Ohio, they were most concerned with jobs and social ills.
What was their #1 reason for hope?
Pete: Community at the local level. I learned that in spite of the partisanship and bickering in Washington, people genuinely believed that things can and will get better, not because of intervention by the federal government, but rather because of the community coming together at the local level.
What is the national character? Are there uniquely American traits?
Pete: The singular thread I found was an overwhelming sense of self-reliance. Liberalism in the classical sense, John Stuart Mill.
Andrew: Everyone likes barbeque.
Did you return from the trip more or less optimistic about the future of the country?
Andrew: Certainly more optimistic. One of the things that struck me most about the places that we visited was all the conversation. In all these pockets of America, folks more than willing, eager even, to talk and debate reach new conclusions. I don't think it's the impression you'd get of our citizens from watching the nightly news, but it's something I observed in every niche.
Andrew Hinderaker is a former TIME photo intern and a photojournalist whose work has appeared in TIME, The Wall Street Journal and New York Magazine.
Pete Pin is currently the international photo intern at TIME and a photographer whose work has also appeared in The New York Times and Forbes.
Katy Steinmetz is a reporter in TIME's Washington bureau.