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(NASHVILLE SKYLINE is a column by CMT/CMT.com Editorial Director Chet Flippo.)
In a unique way, I think the late Earl Scruggs, who passed away Wednesday (March 28) at age 88, was both a calming and a transformative/transforming force in Nashville's emerging music culture from the late 1940s on.
For traditional music, Earl's dynamic three-finger picking style propelled both the banjo and bluegrass onto the national stage. He made Bill Monroe's Blue Grass Boys into a popular music force. He got the music into the movies and onto TV and thus across popular culture at large. He changed the music forever. And he also later moved to meld bluegrass with modern folk-rock and other musical forms.
But as a calming influence, he remained a tranquil bridge between the past and the future. He was a link between the old, traditional world of country and the bright, new, innovative music of the future. He wasn't burning any bridges. He was building them. You never heard him raise his voice. But people always listened to what he had to say.
Earl later broke with Lester Flatt over musical disagreements about music direction. Earl was listening to Bob Dylan and other new forces and sensed and heard the changes in music culture and wanted to be a part of that. Lester felt the old ways were the best. Why change?
As his friends knew, Earl was always quiet and never forceful, but he projected a sense of dignity. He certainly knew his worth and his place in history. Once, at a bluegrass festival, the leader of a certain lesser-known bluegrass group which shall go unnamed here, approached Earl backstage. He slapped Earl on the back (which you didn't do) and said something to the effect of, "Earl! So good to see you! You know, our banjo player is sick today, so ... ."
Earl cut him off with the words, "Is that right?" And turned and walked away. There would be no fill-in gigs with second or third-level bands for Earl Scruggs.
After Flatt & Scruggs split, Earl grew his hair to a respectable length, just long enough to be disrespectful by the current bluegrass styles then. And he formed a progressive country band with his talented sons Gary and Randy. As the Earl Scruggs Revue, they toured far and wide and continued with musical experimentation.
I first got to know him at the 1971 recording sessions for the Nitty Gritty Dirt Band's first Will the Circle Be Unbroken album. That record was a major bridge spanning the Nashville generations, and I'm not sure many people understood that at the time.
I certainly didn't at first. I was a longhaired writer from Rolling Stone magazine dropping into Nashville. But I was also a country music lover from Texas who had been to many bluegrass festivals in East Texas and knew and loved the music and knew who its many players were. I sensed that Earl accepted me after a little while with me and so did the supposedly hippie-hating Roy Acuff. The great Doc Watson couldn't see me, so he did didn't pass judgment on my appearance. Just on what I said. And I apparently passed his test.
What great recording sessions those were, in East Nashville at Woodland Sound. The Nitty Gritties with Acuff, Watson, Scruggs, the matriarch Mother Maybelle Carter, the great bluegrass maverick Jimmy Martin, the wonderful fiddler Vassar Clements, eclectic musician Norman Blake and West Coast country wizard Merle Travis. Bill Monroe looked down his nose and refused to play on the record. But Earl Scruggs showed up and very strongly influenced the bluegrass sound of that still-impressive three-album set. That set should go into the Smithsonian some day. That I got to sing background vocals on the title track "Will the Circle Be Unbroken," of course, will remain the highlight of my musical career. And Earl Scruggs treated me as an equal. When he didn't have to.
I remember that in one interview a few years later, I remarked that Earl pronounced "banjo" as "banja." The next time I saw him he gently reprimanded me. "Chet, I don't say 'banja.'"
"Your're right, Earl. I'm sorry," I said. And that was that. But he kept on saying "banja."
I was fortunate enough to be invited to some of Earl's informal little musical get-togethers at his house on Franklin Road in Nashville. They were very low-key but joyous sing-outs and storytelling by people such as Mac Wiseman and WSM-AM/Nashville DJ Eddie Stubbs.
I'm not sure enough tribute has been made to Earl's late wife, Louise. I'm not sure he would ever have made it anywhere without her. That may be oversimplifying things, but I don't think so. But as the first female manager of a country band (as far as I can tell), she was enormously influential. She was just as soft-spoken yet forceful as was Earl. She never employed a press agent or publicist to hype her. She just did her job.
She transformed the whole concept and treatment of music album cover art when she commissioned the artist Thomas Allen, who had worked with jazz artists, to paint Flatt & Scruggs for their record album covers. His results were so striking that they caused a re-evaluation of what record albums should look like. The painterly results looked nothing like the usual Nashville quickie photos were in those days. The results actually went into art galleries.
I'm glad Earl will have a proper send-off with a full-fledged funeral service at the Ryman Auditorium on Sunday (April 1). That's a proper launch to glory for a true music star.


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Steven Morse
Steven Morse (© Chris Hardy)
Harbor City, California
Company Membership:
Joined in 2009.
Born in Harbor City, California, Steven Morse trained at Maple Conservatory of Dance, Lauridsen Ballet Center, Long Beach Ballet Arts Center, and San Francisco Ballet School. He was a San Francisco Ballet School Trainee for one year prior to joining the Company in 2009.
Morse has danced featured roles in Tomasson's Nutcracker (Chinese, Spanish, Arabian, and center Russian), The Sleeping Beauty (pas de six) and Swan Lake (Aristocrat and Spanish); Caniparoli's Ibsen's House; Robbins' In the Night (first pas de deux); and Wheeldon's Cinderella (Fates). He has performed demi-soloist roles in Tomasson's "Haffner" Symphony; Balanchine's Scotch Symphony, Symphony in C, Symphony in Three Movements; and Nureyev's Raymonda—Act III (pas de quatre).
His repertory also includes Balanchine's Coppélia, Forsythe's Artifact Suite; Liang's Symphonic Dances; Lifar's Suite en Blanc; Possokhov's Classical Symphony, Diving into the Lilacs, and The Rite of Spring; Robbins' The Concert, Glass Pieces, and Opus 19/The Dreamer; Taylor's Company B; Wheeldon's Ghosts and Number Nine; and Zanella's Underskin.
As a guest artist, Morse performed the pas de trois from Swan Lake at the Anaheim International Dance Festival in 2012. In 2008, he was awarded a bronze medal at the Youth American Grand Prix in New York, won the Los Angeles Music Center's Spotlight Award, and received the Orange County Performing Arts Center's "Stars of Tomorrow" Award.
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subset: commoncrawl


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Rescue crews throughout the valley spent the past two days pulling people to safety after their cars got stuck in rushing and rising water.
Some of these drivers were caught off guard -- others decided to take a risk. But which of these can be classified as "stupid motorists" under Arizona's law?
The stupid motorist law was passed to keep people from driving into flooded streets and washes. So you might think all these people would be cited.
Not necessarily.
It's a scene we've seen a lot over the past weekend -- motorists having to be rescued due to rising flood waters. So who foots the bill for these rescues -- and when? We found out.
As the flood waters began to rise, these two teens documented every minute of their helicopter rescue
The two drove into the rising flood water in their Bronco. When the current became too much, they had to call for help.
As he touched down -- he's greeted by his smiling friend. But they may not be smiling when the driver of the Bronco is slapped with a misdemeanor reckless driving charge -- which the Apache Junction Police is recommending.
But why only a reckless driving charge-- and no charges under Arizona's highly publicized 'stupid motorist law'?
"The law strictly says there must be barricades set up and you may not go around the barricades," says MCSO Deputy Joaquin Enriquez.
Enriquez is not involved in this particular case, but says a driver who crosses into a flooded area despite barricades and signs warning of the potential danger will be responsible to pay for their own rescue.
"What it's doing is causing you to stop, it's causing you to think, it's causing you to have better judgment."
'Stupid motorist law' is designed to not only protect motorists -- but first responders.
"There's a helicopter and we're running that $600 an hour, you've got the deputies out there, you've got the fire department out there, it adds up quick."
It's not known how many people have actually been cited by the Arizona's 'stupid motorist law.'
Many of the law enforcement officers we spoke to today say it has helped prevent first responders from going into harm's way.


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IBM Innovate 2013: Make Cloud-based DevOps a Rainmaker
Software-driven innovation is one of the most powerful strategies available to organizations today. If you want to get ahead in a competitive market, offering new, in-demand services faster than your competitors can, is a great way to go about it.
That said, it's critical that those services arrive as performance-optimized, feature-complete, and bug-free as possible. And given the incredible pace of change in this field, staying on top of the latest best practices, development methodologies, and delivery platforms is no simple feat.
That's why attending Innovate 2013, to be held in Orlando June 2-6, is on the radar of software practitioners and developers from around the globe. This event is expected to see attendance of more than 4600 software professionals—an impressive 25% increase, year over year—including some 1800 IBM clients and more than 750 IBM business partners. These numbers are clear evidence of just how powerful the case for software-based innovation is seen today.
And the educational experience those attendees will get, in a mere four days, will be similarly remarkable. Consider:
- 431 breakout sessions
- 95 IBM business partner presentations, and
- 178 IBM clients presenting on their own experiences leveraging the IBM Rational and IBM Cloud & Smarter Infrastructure portfolios to achieve a better business outcome
That means attendees will get far more than just an abstract walkthrough of technical capabilities. They'll also get real-world illustrations of what those capabilities really mean for up-and-running business services every day. And they'll get a chance to come up to speed on how best to improve the practices, predictability, and economics of software delivery—exactly the kind of from-the-trenches insights required to ensure innovation delivers the highest possible ROI.
Ten sessions on the increasing importance of cloud
One of the most exciting IT developments of recent years, of course, is cloud computing—and the power of cloud extends far beyond IT operations into IT development as well. Today it is possible to leverage a hyper-agile, hyper-efficient cloud architecture for every phase of application development, cradle-to-grave: initial builds, testing and debugging, deployment into production, and continuous monitoring and optimization to drive subsequent revisions until retirement.
"Just as clouds are increasingly seen as a great way to build, test, deploy, and manage innovative IT services, so, too, is improving the links between development and operations increasingly seen as a great business strategy. The more insight each of these two teams has into the context, challenges, and capabilities of the other, the more value IT services will ultimately deliver to the host organization."
At Innovate, in fact, IBM's own Moe Abdula will be on hand to discuss exactly that, in a Cloud/Dev-Ops keynote address. He will explore what it means for organizations as they shift their approach from separate development and operations domains into a more integrated, unified approach in which the focus is on services and service management per se—and how cloud makes that possible in entirely new ways. This is particularly the case when a cloud is based on open standards, and when IT development and IT operations management solutions are integrated, based on those standards, to provide both groups with information that historically hasn't been available across domains.
There will also be 10 technical sessions on cloud, in which IBM Cloud & Smarter Infrastructure content will play an important part. For instance, "Planning and Executing a Migration to Cloud," to be delivered by Robbie Minshall and Brandon Brockaway of IBM, will explore how getting the best utilization from a cloud environment means carefully thinking through that shift, to minimize the potential business impact and maximize the cloud's strengths.
And the crucial contribution of open standards to development-in-cloud strategies will also be explored in some detail. The presentation "OpenStack Value to Cloud" will focus specifically on OpenStack—an open-source juggernaut, with support from hundreds of IT vendors, that empowers cloud development using completely standard hardware and maximizes application portability across clouds.
Finally, "Deploy Cloud Applications Using IBM SmartCloud Services," delivered by IBM's Joachim Frank, will discuss the rapidly growing IBM SmartCloud portfolio and everything it offers to manage applications to their best effect. And that's a long list indeed, ranging from virtual server provisioning to cloud asset monitoring to granular cost-tracking and metering. It even includes service desk capabilities that can relay user-reported problems with new applications to development teams, who can leverage that information to create any necessary fix—fast.
Ten sessions on unifying development and operations teams and architectures
Maximizing the value of innovative services means optimally fulfilling every stage of the unified DevOps lifecycle: building applications, testing them thoroughly, deploying them into production, and continuously monitoring their performance against business targets.
Making that happen, however, typically involves rising to many challenges—but also, when possible, taking advantage of new opportunities like cloud that can serve as an environment to drive all four of those stages. And new insights about both the challenges and opportunities of optimized DevOps are emerging every day.
That's why there will also be 10 sessions on hot DevOps topics at Innovate 2013. One of almost certain interest to all attendees: "IBM DevOps Review and Roadmap," presented by Daniel Berg of IBM. This will discuss everything IBM has been doing in recent years to unify development and operations, illustrate the lessons learned and new capabilities delivered, and then turn the spotlight on the immediate future—and all the ways IBM means to build on those capabilities, to help organizations achieve truly comprehensive and optimized application lifecycle management.
Similarly appealing: "Improve Quality and Speed of Development with Cloud-based DevOps." This presentation, offered by IBM's William Sherman, will reveal how cloud computing isn't just a more agile and cost-effective DevOps platform—it's also a faster one. And when new, high-quality, feature-complete applications can be brought to market faster, they will also generate more competitive distinction, more internal productivity, more customer satisfaction, and ultimately, more total business value over time.
If that sounds a little abstract and you'd like to see how such ideas translate into real-world outcomes, you can get those, too, via "Field Experiences with IBM DevOps Solutions." Here, John Liu and Paul Bahrs of IBM will discuss some of the ways that IBM's unified, cross-domain approach to developing and managing innovative applications and services has led to clear, quantified improvement in areas like ROI, time to value, and time to market.
Five pedestals and a guest speaker with unquestioned expertise in innovation
For those who'd like to see for themselves via demos how IBM DevOps capabilities work, five pedestals will be offered in the Solution Center:
- SmartCloud Analytics – Log Analysis
Continuous Orchestration
Continuous Monitoring & Optimization
IBM Mobile First
DevOps on IBM System z
Finally, all attendees will doubtlessly enjoy a talk to be given by Steve Wozniak, Apple co-founder—whose more than 40 years' experience in engineering and development has provided enormous perspective on the business value that customer-centric innovation can deliver.
Register for Innovate 2013 today!
Additional information
- Innovate 2013
- Innovate 2013 Registration Page
- IBM Rational DevOps
- IBM Cloud & Smarter Infrastructure
- IBM SmartCloud
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Archived Content
The content on this page is provided for reference purposes only. This content has not been altered or updated since it was archived.
For Consumers
Tentative approval of generic efavirenz capsules
On August 3, 2009, the Food and Drug Administration granted tentative approval for a generic formulation of efavirenz capsules, 200 mg, manufactured by Cipla, Limited, of Mumbai, India, indicated for use in combination with other antiretroviral agents for the treatment of HIV-1 infection in adults. The application was reviewed under expedited review provisions for the President's Emergency Plan for AIDS Relief (PEPFAR).
"Tentative approval" means that FDA has concluded that a drug product has met all required quality, safety and efficacy standards, but is not eligible for marketing in the U.S. because of existing patent protections. Tentative approval does, however, make the product eligible for consideration for purchase outside the United States under the PEPFAR program.
This product is a generic version of Sustiva capsules, 200 mg, a Nonnucleoside Reverse Transcriptase Inhibitor (NNRTI), manufactured by Bristol Myers-Squibb. Effective patent dates can be found in the FDA publication titled Approved Drug Products with Therapeutic Equivalence Evaluations, also known as the "Orange Book"
As with all generic applications, FDA conducts an on-site inspection of each manufacturing facility, and of the facilities performing the bioequivalence studies, to evaluate the ability of the manufacturer to produce a quality product and to assess the quality of the bioequivalence data supporting the application prior to granting approval or tentative approval to these applications.
A list of all Approved and Tentatively Approved Antiretrovirals in Association with the President's Emergency Plan is available on the FDA website.
Richard Klein
Office of Special Health Issues
Food and Drug Administration
Kimberly Struble
Division of Antiviral Drug Products
Food and Drug Administration


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Graphic design provides a means to communicate powerfully and effectively through images and typography. From the label on a soda can to the most sophisticated interactive website, the creative process always involves working with other designers, photographers, illustrators and printers to meet the needs of a client.
In Pennsylvania College of Art & Design's graphic design program, three years spent in your major focus on conceptual and technical courses that are enhanced by gradual involvement with clients. All faculty in the department are freelance or full-time designers who bring professional jobs to the classroom as competitive assignments. Chosen and published designs can enhance your portfolio with professional work before you graduate.
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" Please give your recipe a title and include full description of how to prepare the dish you have a home recipe for. "
* Prices may differ from that shown
The humble potato is one of the most versatile items to cook, from simple roast, boiled, baked and mashed potato to more elaborate dishes. Potato's are also very filling a fairly economical to purchase and can form part of breakfasts, lunches or dinners. I always have potatoes at home and recently experimented and made some very quick and easy chorizo potatoes.
400g Potatoes either new or old
75g Chorizo chopped into small chunks or slices
6/7 Spring Onions chopped
Olive Oil
1. Leaving the skins on the potatoes chop into small chucks and boil until just beginning to soften then drain.
2. Heat a drizzle of olive oil in a frying pan or wok and the chorizo and fry for a couple of minutes.
3. Add in the potatoes and spring onions and cook until potatoes being to brown.
4. Serve with sour cream on the side.
I served these as a side dish with some Mexican food but would also make an excellent tapas dish.
Bon Appétit!
Potatoes must be one of the most versatile vegetables there are. They can be cooked in so many ways, each being as tasty as the next. There is something so comforting about a bowl of onion and potato soup or bangers and mash. Potato is the ultimate in comfort food and is extremely economical. I buy mine in 25kg sack for £7.50 and they last a good six weeks. The varieties I opt for generally are a white Saxon, but I prefer Maris piper although these are a more expensive potato. If I were to list the varieties available I would fill an A4 page, the list would also include blue and purple varieties. Not what I would consider appealing, but they could be fun to put on you kids plate.
Instead I will tell you a little about the uses I put them too. First and foremost I cook them as a potato, roasted, mashed with butter and cream and sometimes with cheese (now I'm getting hungry!), chipped, baked and boiled. You can also posh them up making dauphinoise potatoes etc. But at home with kids simple is best. Another of my families favourite is soup, and I make a really tasty and homely potato and onion soup, by simply lightly frying onions in a little butter add mashed potatoes and stock and then add salt and pepper to taste. This is an easy recipe for these long cold nights and perfect for when the snow starts falling and I have cold little fingers and toes that need warming after making snowmen.
The potato is not just a great winter vegetable, as they make a great addition to a salad and you can make an absolutely fantastic potato salad for with a barbeque, just boil them until tender then add mayonnaise if you're in a hurry (or natural yoghurt and sour cream) with finely chopped chives and celery and salt and pepper to taste. You can also add diced crispy bacon, chopped spring onion or chopped boiled egg just before serving if you're feeling adventurous.
One of the other things I enjoy about this time of year is fireworks night, and coming home to hotdogs and a big jacket potato that's been cooking while we've been out is great; you open the door to the pleasant aroma which makes your mouth water. Once the potatoes are cooked which dependant on size take around an hour to bake at 180 degrees, I scoop out the fluffy potato into a bowl and add butter, cheese and chopped ham or any other combination that takes my fancy. I mix it up and then place it back in the skins and sprinkle more cheese on top and then lightly grill.....yummy!!
Another great idea for potatoes if you're a little strapped for cash is the classic potato pie which is an incredibly frugal, filling and nutritious meal. There is no real recipe that i use for this and I lightly boil potatoes' in stock and add any vegetables or meat I have in the fridge, if I don't have any I simple add onions and place in a pastry case and bake. It what I call an `all in` pie as I can use up any left overs so I don't need to throw them out.
Nutritional values per 250g:
Energy 188kcal -
Protein 5.25g -
Carbohydrates 43g -
Of which sugars 1.5g -
Fat 0.5g -
Of which saturates trace -
Fibre 3.25g -
Sodium trace
Potatoes are a good source of vitamin B6, are very low in sodium/salt and are a great source of fibre. They also contain lots of vitamins and minerals. They are a very starchy food that is high in carbohydrates. Potatoes contain enough vitamins and minerals to sustain a person if they are supplemented by milk and butter which contain vitamins A and D, these are the only vitamins that a potato lacks, not bad hey?? However I would ere on the side of caution and not follow this particular diet as potatoes are high in carbohydrates that can cause substantial weight gain if eaten excessively. They do not count towards one of your five a day which is unfortunate, because it's such an adaptable vegetable that is both comforting and tasty.
Although not native to Britain, potatoes grow exceptionally well in our climate and they are surprisingly easy to grow at home in potato sacks, so I've been told, I'm going to try sowing them in February, so wish me luck!!!
Potatoes are best left in the ground, if you are growing them at home; until needed, but if you purchase them they are best stored in a cool, dry and dark place with ventilation, that way rot is kept to a minimum, if you discover a few bad potatoes remove them immediately and check the surrounding potatoes.
Of course there is also the sweet potato, which may also be referred to as yams, they taste brilliant roasted and then mini marshmallows sprinkles on top. They also make a fantastic sweet pie (more of a tart really). It resembles an egg custard tart and is a mixture of evaporated milk and mashed, cooked sweet potato, with cinnamon, nutmeg and ginger. It makes a fantastic Christmas dessert with a big dollop of cream.
Irish Potato Layer Cake Recipe
This is a firm favourite in my house, especially when we can use our own cabbage and potatoes; however, I am yet to find a packet of seeds from which a pack of blue cheese will grow!
What you'll need:
Pan and lid
Casserole dish and lid
Knob of butter
Cabbage (shredded - Savoy cabbage works well)
Bacon (about 8 slices chopped up)
7 or 8 large potatoes (peeled and thinly sliced)
Shropshire Blue cheese
Olive Oil
Herbs of your choice
Set oven to 180 degrees C
1. Melt the knob of butter in the pan, then add the chopped bacon and shredded cabbage leaves. Cover with the lid and turn the heat right down as you don't want the cabbage leaves to wilt into nothing.
2. Use a little bit of butter to grease the inside of the casserole dish - this will ensure that the potatoes don't stick to the sides when you start to add the "layers" of the "cake".
3. Once the dish is greased, place your thinly sliced potatoes in a layer which covers the bottom of the dish. Then add some of the bacon, cabbage and crumble some of the cheese over this as well.
4. Add another layer of potatoes on top of this base layer, then again add the bacon, cabbage and cheese.
5. Repeat this process until you get to the last, uppermost layer of potato slices and you have used all your bacon, cheese and cabbage. Season this "naked" top layer of potatoes with the salt, pepper, and drizzle some of the oil over them. Also, add the herbs you have selected (Rosemary works well with this recipe).
6. Place the lid on the dish and put in the oven for 1hr 30mins, but at 1hr 15mins remove the lid to allow the top layer of potatoes to brown up a bit.
7. Take great care to avoid the steam that will escape when removing the casserole dish lid - use oven gloves and keep your face well away from the superheated cloud.
8. Serve and enjoy - goes well with a cheddar cheese sauce (Dooyoo review for cheese sauce on its way!).
Ideal for a quick meal or snack - my favourite jacket potato.
Take a medium size potato, make a prick on the top with a knife. Place the potato in the oven for an hour at 180 degrees.
(This is far more time consuming than microwaving but it is a nicer taste and well worth it).
Let potato cook, once the hour is up, slice open to make sure potato is cooked and soft, if it is still a little hard, put back in for 10-15 minutes depending on how far away from fully soft it is.
Once potato is cooked, cut across the top and open.
Add 20 grams of cheese and one slice of honey cured ham, chopped up in to bits on top of the cheese. Allow this 2 minutes to melt in and create the best jacket potato.
Once the potato is set, you can feel free to eat. This light meal is worth only 4 weight watchers points, and whilst more cheese or other toppings add to the point system, you could add salad to make it a larger meal.
I really like eating jacket potatoes like this, I am overall not a fan of potato, but this is lovely, and if the potato is cooked right, the creamy mixture of cheese and potato with the added flavour of ham is great.
It also isn't bland in taste, I always think of jacket potatoes to be bland, but I find myself really enjoying this combination.
You can eat this and it is quite filling, if you want a larger potato it may take longer to prepare and also count as more points in weight watchers terms but it is a substantial meal.
If I am in a rush, I can quickly put a potato in the oven and leave it to cook while I get on with my life, to quickly take it out and put the cheese and ham on takes 2 minutes, which means preparation and eating time is minimal.
(For those who don't know about the weight watchers diet, you sign up and are weighed and allocated x amount of points for your daily diet, you are supposed to stick to these, and can effectively eat anything you like as long as you count the points. The points are calculated through fat and calories of the product and a point allocation is given.)
The perfect baked potato:
1.Roughly judge the size of your spud, medium or large (small potatoes are no good for baking really).
2.Prick all over with a sharp knife then for a medium tatty put in the microwave full whack for about 5 mins, for a larger one 10mins, on a plate covered with a single sheet of kitchen paper.
3.When done gently reprick the potato making sure it is reasonably soft, if not just put back in the microwave for a bit longer.
4.Drizzle with olive oil and make sure it gets coated all over. Then get the salt (preferably sea salt) and evenly and lightly scatter over the potato.
5.Wrap up tightly in a bit of tin foil and pop in the oven at 200'c for at least 20mins but preferably longer.
The great thing about this is you can leave it in the oven for hours and just take it out when you fancy eating it. This leaves you perfect baked potato with lovely flavoursome crisp skin and intensely fluffy innards! Yummy... serve with whatever topping you fancy!
My husband was born in Cork, and as such, loves eating potatoes at any time of day! One Saturday morning, I found our fridge stocked with left-over champ from the night before, pork lardons, and eggs - from those ingredients, I rustled up a quick, delicious breakfast for the two of us and was duly rewarded with kisses and a trip to the farmer's market that afternoon.
To make the champ, you'll need:
* Potatoes (I go with about three normal-sized tatties a head for a generous portion)
* Spring onions or leeks (I think spring onions impart a much stronger flavour, so if you don't want it too onion-y, then go for leeks)
* Kale (I use either curly or black, either is very good)
* Cream (I typically use single, but I think most people use double - I just knew I was going to use a lot, and didn't want to add too many calories on!)
* Butter
* Salt and pepper
To start, prepare your potatoes as you would your regular mashed potatoes. My method involves peeling the potatoes and then cutting them up into quarters. I put them in a pot filled with room temperature, salted water, bring it to a boil, and then simmer for 20 minute. If you have a different, tried and tested way, by all means, go for that (and let me know if it works better!).
Meanwhile, I dice the spring onions (including the green stems) and then add them to a pan with the cream (just enough cream to cover the onions). I bring that to a boil, simmer it for about 5 minutes, and then take it off the heat.
When the potatoes are done, I transfer them to a different bowl and let them steam off underneath a dish towel. I often try to use the same water used to boil the potatoes to then quickly boil the kale - just a way to save energy and time. To do this, you'll need a slotted spoon to take the potatoes out of the pot. I also don't tend to re-season this water, but I guess you could if you were so inclined.
The kale should be cut into a size similar to the onions - you don't want it to get in the way of the mashing, so make the pieces quite short. I found the Watirose ready-shredded curly kale was a perfect size. Only 2 minutes or so for the kale - I have over-boiled it before, and the kale disintegrated as soon as I started mashing the potatoes and turned them all green! Drain the kale and then return to the pot.
Once the potatoes are done steaming off (I usually poke them with a fork - if it comes apart easily, I'm happy to start mashing) I add them back to the pot, along with the spring onions and cream, plus a good helping of butter and some more salt (like I said, single cream made me feel a LITTLE better about this very indulgent side dish!). And then get to mashing! I don't have a masher and have experimented with several kitchen tools in the past - I now rely on a whisk to get the big mashing done, and then a wooden spoon to do the finer work. My arm is always sore afterwards, but it does make me feel a bit better about eating all these calories!
From there, you can plate up and enjoy along with your main course! Or, for a full meal:
* Pork lardons
* Free range egg
* Cooking oil
I started off with the pork lardons - they're quite fatty already, so I put in only a dash of cooking oil to get them started. Once I thought they were cooked quite thoroughly, I took them from the pan and then cooked the egg, sunny-side up, in the remaining fat and oil, to impart all the yummy flavours.
I then scattered the lardons on each serving of champ, and then laid the sunny-side up egg on top. To serve, we each mashed all the ingredients together! And then enjoyed with a spoon. It was so delicious - and we were full until dinner.
My favourite potatoes are locally grown by a nearly organic grower ,and I'll be cooking them at Christmas because they do taste better.
All our family like potatoes, and the recipe is one I've used many times over the years. I have a feeling its originally a Welsh dish called Tattws Carolyn, but we more often call it potato casserole in our house.
2x 400g tins of mushroom or chicken soup
1 large onion
Approx 300g cheese
About 1.5kg potatoes red ones (desiree) are nice, any largish ones will do
Cut the potatoes into thin slices,also slice the cheese and onion, and place in alternate layers in a casserole dish, (no lid) with a potato layer on top.Pour over the soup, if you only have one tin of it you can top up with milk, but all the potato spaces need to be filled with liquid, and the potatoes covered with a final layer of soup. Cook in a medium hot oven for about an hour or hour and a half, depending on the variety of potato, thickness of slices. When a knife goes easily through the potato it is ready.The top should look nicely brown, not burned.
Serve with veg or salad of your choice,eg brocoli or tomatoes.
As a variation add small slices of bacon, you could use leeks instead of the onions, or make up your own favourite.
One final spud-tip-if you're the mum (or dad) of a hard up student, donate them a sack of potatoes, so they never starve to death!
Potatoes surely must be one of the most versatile foods going, plus they are a lot more innocent as regards calories than people think they are - it's what we cook them in or put on them which can make them evil, rather than the makeup of the humble potato in its naked state.
I always make sure I have plenty of potatoes nestling in a dark corner somewhere, as when I'm going through one of my phases of just not knowing what to eat or don't fancy anything that's in the fridge or freezer, my trusty spuds always come to the rescue as I can fish various bits and pieces from the store cupboard and create a delicious, filling and sometimes nutritious potato-based meal.
I'd like to share the following four potato recipes which I've discovered over the years, simply by messing around with different ingredients and enjoying the results. They are all very tasty - I can't promise they are all low in fat and calories - and they can all be eaten as an accompaniment to other foods, or on their own.
All the recipes serve 2 people as an accompaniment to other food (apart from the soup), or will serve 1 person when taken as a meal in itself.
Hope you find these tempting!
(Suitable for vegetarians & vegans)
1 very large or 2 smaller potatoes, peeled & cut into bite-sized chunks
1 tablespoon ground nut oil
Half a teaspoon of each of: turmeric, chilli powder, ginger, paprika
1 rounded tablespoon black poppy seeds
Lots of freshly ground black pepper
1 small onion, peeled and roughly chopped
1 squirt (to taste) of garlic puree
¼ pint water
1 tablespoon tomato puree
6 cherry tomatoes (leave whole, and leave the skins on)
A small bunch of fresh coriander, washed & finely chopped
In a medium-sized saucepan, heat the oil. Fry the onions and potato pieces until well browned, then add the turmeric, chilli powder, ginger and paprika. Fry for about 5 minutes over a fairly high heat (the mixture will go very dry), stirring continuously - allow the mixture to smoke just a tiny bit, but try to avoid breathing in the fumes directly. Then add the water, garlic puree, tomato puree and black pepper, and stir thoroughly. Bring to the boil (stirring occasionally), then turn the heat to a low simmer. Cover the pan with a tight-fitting lid, and simmer slowly for about 15 minutes (stirring about twice during the cooking time). Five minutes before the cooking time is up, stir in the cherry tomatoes - then complete the cooking process. Serve liberally sprinkled with the chopped coriander and the poppy seeds.
Notes: If you don't like coriander, you can use fresh snipped chives instead. Also, this works well if you use spring onions instead of ordinary onion. Note that the finished result makes a fairly dry dish.
(Suitable for vegetarians)
1 large peeled potato, cut into small chunks
1 large leek, washed and cut into rough chunks
2 tablespoons plain set Greek yoghurt
Either ½ or ¼ pint of milk, depending on how thick you like soup
Half a vegetarian Oxo cube, finely crumbled
A generous pinch of dried paprika
Lots of freshly ground pepper
Half a teaspoon of runny honey
2 tiny drops soy sauce
Place the potato pieces, leeks, milk, Oxo, paprika, honey and soy sauce in a medium-sized saucepan - mix well, and bring to the boil, stirring frequently, over a fairly high heat. Cover the pan with a tight-fitting lid, and simmer for 30 minutes, stirring occasionally. Just prior to serving, stir in the yoghurt, and sprinkle the surface of the soup with the black pepper.
Notes: This soup is great with warmed crusty fresh bread, and can be made suitable for vegans by using soya yoghurt and milk.
(not suitable for vegetarians)
1 medium sized piece of smoked haddock fillet, cut into chunks
1 large potato, peeled and cut into bite-sized chunks
1 knob of butter or margarine, approx. 1oz
1 rounded tablespoon wholemeal flour
Half a pint of milk
Half a teacup of frozen peas, thawed
1 pinch ground nutmeg
Lots of freshly ground black pepper
Parboil the potato pieces in water for about 12 minutes, then drain. Arrange the haddock, peas and potato pieces in a deep oven-proof dish. Pre-heat the oven to medium (gas mark 4, electric 350F/180C). Meanwhile, and over a medium heat, melt the butter in a non-stick saucepan until the foam has subsided. Using a plastic or wooden spoon, blend the flour into the melted butter/margarine until it forms a smooth paste. Cook this paste over a medium heat, stirring continuously, for about 2 minutes. Gradually and slowly add the milk, stirring vigorously. When all the milk is blended into the flour/butter/margarine, raise the heat to high and bring to the boil, stirring continuously. If there are lumps, beat with a non-stick balloon whisk until the lumps have smoothed out into the sauce. Cook the sauce (still stirring or whisking continuously) for about 4 minutes until it thickens, then stir in the nutmeg. Pour the sauce over the fish/peas/potatoes and cook (uncovered) in the pre-heated oven for about 20 minutes. Just before serving, sprinkle generously with the black pepper.
(suitable for vegetarians & vegans)
2 very large potatoes, washed
1 teaspoon each of chilli powder, black pepper, turmeric, ground ginger
Lots of clean vegetable oil
A little salt (optional)
Place the chilli powder, black pepper, turmeric and ground ginger into a large clean plastic bag, and shake up to blend thoroughly. You can leave the skins on the potatoes or peel off, whichever you prefer. Using a very sharp knife, slice the potatoes into very thin, almost transparent disc shapes. Pat the potato slices with clean kitchen roll to remove excess moisture, then place them in the bag with the spices. Shake vigorously so that the spice mixture coats the surface of the potato discs. Heat up the vegetable oil in a chip pan until it's very very hot - just as you would do for chips - and fry the potato discs, a few at a time, until they begin to curl at the edges and have gone crispy. Remove each batch of cooked potato discs from the oil with a slotted spoon, and drain on kitchen roll. Repeat until all the potato discs are cooked. Serve lightly sprinkled with salt, if desired. I prefer mine unsalted, but that's not to everybody's taste.
Note: If you want to re-use the oil which the crisps have been fried in, bear in mind that it will retain the flavour of the spices used.
I hope the above has got a few taste buds going, and that at least one of the recipes will appeal so much that you'll want to try it or them for yourself.
Thanks for reading - I promise they are all YUMMY!
This is how to make some utterly scrumptious Roast Potatoes, its simple, easy to do and they are always complimented by eaters.
So to start with you need potatoes, the best are red potatoes, you can generally buy a 1kg bag in most supermarkets for between £1-£1.80.
If you are cooking for 4 I suggest taking 8 or 9 decent sized potatoes and peeling them, then cut them into large equal sized pieces, slip a knife into the potatoes to allow them to breath when boiled and scrape the oval side of each potato with a fork to give a stripe on each potato to allow the oil to penetrate the potato making it extra crispy.
Parboil the potatoes for ten minutes until they are part boiled but still fairly firm. Take all the water from the pan, cover it with a lid and then shake the potatoes around , this should rough the potatoes up a bit and take off the edges.
While you've been boiling your potatoes you should have had the oven on at 200 degrees, you should pot a roasting tin coated with oil in the oven for a good amount of time until the oil is spitting.
Remove the potatoes from the pan one at a time, add to the tin and coat all sides in the oil, once all potatoes are in the tin, place in the oven and leave for 45 minutes turning once during the process, you should have lovely golden crispy Roast Potatoes with fluffy middles.
These go perfectly with roast dinners so the oven may have been going cooking your joint while you were boiling the potatoes, they taste great with apple sauce, gravy or mint and this recipe works every time for me.
I use Vegetable oil for the roasting, but I understand that you could use goose fat to make even better Roast Potatoes.
Spicy Potato Wedges
I love potato wedges but I find the frozen ones are very expensive for what you get, and I'm sure are packed full of additives and goodness knows what! So, if I have time and want to use up some potatoes, I much prefer to make my own with this simple recipe. It's easy to do, doesn't take long and I think the result is actually nicer than shop-bought ones; and feels healthier because it's homemade. If you already have a well-stocked spice rack then this is a very cheap recipe, needing only a few potatoes other than store cupboard ingredients. This recipe serves four people as part of a dish, or two as a good snack.
o 4 big potatoes
o ½ tsp Chilli Powder
o ½ tsp Coriander Powder
o ½ tsp Cumin Powder
o ½ Paprika Powder
o Teaspoon - Tablespoon of Turmeric
o Pinch of Salt
o Pinch of Black Pepper
You will need
o A mortar and pestle (or a dish to mix the spices in)
o A baking tray
o An oven and hob
o A sharp knife
o A chopping board
o A potato peeler (or if you're really good, just use the knife)
o A saucepan
o Preheat the oven to gas mark 7, around 220°C/425°C
o Wash the Potatoes but don't peel them
o Slice them into wedges
o Boil some water in a pan and parboil the potatoes for about 5 minutes, until slightly soft
o Meanwhile mix the spices in a bowl (crushing them together if using mortar and pestle)
o Coat the Potatoes evenly in the spice mixture. (The turmeric acts as a bulking agent and so helps the spices bind to the potatoes evenly. It also adds great colour.)
o Drizzle with olive oil
o Place in an oven for around 15 minutes or until potatoes are crispy and golden brown
o Serve alone with ketchup and mayonnaise, or alongside homemade pizza or burritos
Tip - add more or less chilli powder and cumin depending on how spicy you like them. My sister is very wary of spicy food and found these quanties ok!
Use less olive oil to reduce calorie intake.
Do you have left over mashed potato from that roast dinner you had and don't know what to do with it? Then this is the recipe for you.
My brother & I have been having potato cakes ever since we were kids. They use up the left over mashed potato and make the base of a meal. Potato cakes are also easy to make!
To make plain potato cakes, You need:
A bowl of mashed potato (or simply mash some boiled potatos)
1 tablespoon of flour
1 egg yolk
A pinch of salt (or other seasoning, if you wish)
Mix all of the ingredients together in a bowl. The mixture should be fairly firm.
When firmly mixed together, make into little cakes (ours tend to be the size of the average adult palm of the hand) and put into the frying pan which has been pre-heated with a small amount of oil.
Cook the potato cakes gently on both sides until they are golden brown.
These can be served with salad or (my preference) bacon (or sausage) and baked beans.
I also like to throw some grated carrot into the mix to make the potato cakes a bit crunchy (this can also be done with other vegatables and is a handy way of getting children to eat vegetables without really realising it!
I also throw in a little chopped ham into the mix sometimes.
Put some cheese into the mix to make them cheesy or some spice to make them spicy!
Either way, the choices are endless!
The Perfect Roast Spud!
What You'll Need:
Salt and pepper
Half a cup of flour
Mixed dried herbs
Its taken me many years to perfect this method based around my grandmothers way of making them ( she used to use lard , I do not! ) the rest with a couple of little twists added is hers bless her!
OK so you need to start off, ideally with a good roasting potato , you need something a bit floury I like Maris Piper for roasting.
Peel your potatoes and any that are large cut in half , you don't want them too small or you end up with burned crispy things.
Place your potatoes into a pan and cover them with cold water. Let stand for 30 minutes to an hour if you have the time , rinse the water out of them , this removes a lot of the starch giving you a nicer textured potato.
Refill your pan and place on the heat , bring to the boil and cook for 10 minutes. You don't need to par boil them any longer than that , in fact to do so will result in a mushy roast potato , not good!.
Remove from heat and drain , set to one side.
Cover a shallow baking tray in tin foil and add a thin layer of oil , this can be vegetable or olive oil , I prefer vegetable for roast potatoes they come out crispier. Place your oiled tray in a hot oven at 230 degrees.
Go back to your potatoes and add them to a large sieve or colander , place over a large saucepan , give them a shake of salt and pepper, half a handful of flour and a few shakes of mixed dried herbs, cover the colander with a plate and give the potatoes a shake making sure they are all coated with the mixture well and their skins are slightly roughed up.
Remove your backing tray with the hot fat from the oven being careful not to spill any! place it on the side then with a large spoon or tons place each potato into the hot fat , be wary of spitting , make sure each potato is turned and covered in fat and quickly get them back into the oven.
Roast for 45 minutes to an hour, turning once.
Perfect roasties!
Baking potatoes have become a favourite evening meal recently of mine, because I can team it with a number of vegetables or cooked chicken and it's a nice change! Since I became a student, instant noodles were a frequent commodity for a while and I was really getting fed up of them! So I thought I would try out baked potatoes again, which I have found very versatile and have come up with some great toppings for them! So here I hope to give some ideas on how to cook the perfect baked potato and provide a number of different toppings.
- The perfect baked potato: preparation -
So I have found to get the perfect baked potato, they are better to be bought loose, as the pre-bagged ones in supermarkets are quite small and don't fill that gap very well for a main meal. Make sure you wash the potato well in cold water, to scrub out any soil or dirt. Then (carefully!) stab with a fork all over 5 or 6 times. Preheat the oven to 200C for a few minutes and pop it in the oven for an hour to an hour and a half to bake away. Some people like to put a bit of sea salt and oil on the potato before cooking but I have found this gives the potato a funny aftertaste and makes the skin soggy and greasy, so I don't do this. Once time is up, take it out the oven, cut in half and mash up with a fork and salt and pepper to taste. I also like to add a knob of butter to each half as well as a teaspoon of mayonnaise as this adds a nice flavour and makes the potato more mouth watering and less dry. Of course, this isn't too healthy if you are trying to lose weight, but it's a nice substitute and as I'm trying to gain weight, this is a great little extra to add. If I'm out of mayonnaise I add a bit of cream cheese instead and mix it in.
- My 3 favourite toppings! -
Prawn and mayonnaise
This is one of my favourites. I simply take a couple of handfuls of prawns, usually frozen ones and defrost them, give them a quick rinse in cold water and dry them off and put them in a bowl.
Added to the prawns I put 2 tablespoons of mayonnaise and 1 teaspoon of seafood sauce. I then add paprika for a little kick and some pepper.
I spoon this straight onto the jacket potato halves and sprinkle with cheddar cheese, and it goes under the grill for 10 minutes.
The Classic - Baked beans and cheese
This is fairly straight forward, heat up a tin of baked beans in a pan on the stove and pour on top of the jacket potato halves.
I then grate some cheese - I like Dutch gouda, as it's not so strong as cheddar is sometimes and it melts very nicely - and this is sprinkled on top, and the jacket potatoes are then placed under the grill for 10 minutes.
Herby cheese and salsa
Simply get some herby cheese, like Boursin, and cut 4 or 5 small chunks for each jacket potato half and set aside.
Get some tomato salsa like the ones in supermarkets that are sold as dips for nachos and spread some on top of each half of the jacket potato, then put the small cubes of herby cheese on top and grill for 10 minutes.
Well there you have it, those are my 3 favourite jacket potato toppings and I hope the little twists such as adding cream cheese to the potato for more flavour have helped if you are stuck for ideas! Enjoy!
One of the few vegetables that are almost never eaten raw, where would we all be without the humble potato? Easy to grow and not requiring huge quantities of fertiliser or chemicals, this unassuming root vegetable rarely gets a second thought.
Astonishingly, there are thousands of varieties of potato grown all over the world, and in Great Britain there are over eighty different varieties available.
These range from King Edward, Maris Piper, Rocket, Rooster and Desiree right through to perhaps the lesser well known varieties such as Osprey, Nicola, Pink Fir Apple, Nadine, Maris Peer and a whole host more besides!
With this vast array of potatoes available it can become a bit of a dilemma in finding the 'perfect' potato to do a particular culinary job. Potatoes high in starch will break apart easier, while potatoes with a lower starch content will keep their structure. Therefore it follows that 'high starch potatoes' may be more suitable for frying and baking whereas 'low starch' potatoes may be more beneficial if you require the potato to retain its structure and solidness such as when making a potato salad or sautéed potatoes. (Potatoes with a waxy skin are usually the ones with a low starch content to them).
Added to this quandary of whether to use high or low starch potatoes comes the next dilemma of whether to use 'old' or 'new' potatoes. Basically any variety of potato can be 'old' or 'new' with the 'new' variety being harvested in the Spring or Summer and are younger with far less starch and very thin skins, and do not keep as well as their 'older' counterparts' which are almost the opposite in that they are harvested in Autumn, are far more starchy, with thicker skins and store far better.
The world's largest potato weighed in at an incredible 18 pounds and 4 ounces and is enough to make over seventy portions of medium fries at a McDonald's (or five hundred bags at our local chip shop).
This retiring tuber has also been grown in space, and has nearly all the nutrients in them that our body needs, and are almost entirely fat free, and therefore is the staple diet of many diet conscious countries.
So as you can see, the 'spud' has a varied and interesting background to it, and I'm going to try and make it more interesting by giving you a delicious potato recipe.
Ingredients: (Home made Potato Soup)
* Four Large potatoes (peeled and cut into bite size pieces)
* Mushrooms - 500g of fresh (depending on preference)
* 1 large onion (chopped)
* Garlic - 3 or 4 cloves (peeled and minced)
* 2 stalks of celery (trimmed and chopped)
* Butter (1/4 pound)
* Milk
* Salt and Pepper
* Flour (if needed)
1)... Melt the butter on a medium heat, in a large pot, and add the chopped onions, mushrooms, celery and garlic.
2)... Add some salt and pepper to taste.
3)... Cook until the onions have become transparent.
4)... Next, add the potatoes until they fill the pot to about 3/4 of the way up the pot and allow them to heat up in the butter/vegetable mixture, and stir the potatoes around often.
5)... When the potatoes are cooked and getting soft, take out 1/4 of the contents of the pot and place this into a blender and mix well to a 'mushy' consistency ( this will be the thickener).
6)... Add the 'blended' mixture back into the pot and add just enough milk to cover the potatoes, and give the soup a stir.
7)... If the soup seems a bit runny at this point, add 3 tablespoons of flour to a small cup of cold milk and add to the soup.
8)... Now, turn the heat down to low and cook for about 40 minutes or so, stirring regularly.
9)... Serve it up hot with some thick chunks of crusty bread.
I have to say that the majority of main meals in our house include the humble potato. But when you sit and think about the potato it is not as humble as it makes itself out to be. When we were children no meal was complete without either roast, boiled or mashed potatoes. It was a rare occasion that chips appeared on the menu and my Mum fried her chips in a frying pan in shallow fat, they were rationed and we probably had around ten chips each!
As times have changed so have eating habits and now many people favour pasta or rice rather than the potato. I agree that pasta and rice make a welcome change from potato but give me a nice crispy roastie any time.
I dont know what you think but I always think that the variety of potato that you buy is important , I favour the red skinned potato, Desiree if they are available. A lot of supermarkets are stocking the Albert Bartlett Rooster potatoes and they are superb for creaming.
Only recently I cooked a pot of Roosters leaving the peel on them, when they were boiled I rolled them in garlic butter and they were delicious.
The packs of salad potatoes can work out as good value, they have no waste attached to them, they can be boiled in their skins and served with practically any meal.
I have found through experience that buying the large jacket potatoes can be an expensive job! I would rather buy a normal 2.5kg bag and then pick out the bigger ones to bake. Jacket potatoes are a meal in themselves, just choose one of many toppings and then add a side salad, it couldn't be easier.
Our favourite way to enjoy potatoes is unfortunately very high in fat and calories. I peel and cut enough potatoes for two portions and then boil them in lightly salted water.
At the same time I peel and chop an onion and lightly caramelise it, until the onion is golden in colour.
When the potatoes are boiled then drain them well and mash them, adding butter, pepper and a drop of milk to make them creamy and tasty.
Then stir the caramelised onion into the creamy mashed potato and place it in an ovenproof dish.
Grate some tasty cheddar cheese and sprinkle it over the top of the potato mixture. Place the dish into a preheated oven (180c) and cook until the cheese on the top starts to turn brown and bubble.
This dish can be served with many things, it is exceptionally tasty and filling.
Bread is always reffered to as the Staff of Life, but I am sure that potatoes must come a close second.
A starchy carbohydrate that is rich in fibre, vitamins and minerals.
A versatile root vegetable with a thousand and one uses.


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Catherine Wilde McPhee is currently interim chair of the traditional and online formats of the Accelerated RN to BSN program, as well as an assistant professor in the School of Nursing. An Azusa Pacific University (APU) graduate, McPhee has chosen to remain at APU after recieving her Master of Science degree and her Family Nurse Practitioner Certification. Previously, she worked as a nurse executive and chief operations officer at several local hospitals. She was also an instructor at California State University at Fullerton from 1996–97 after receiving her Bachelor of Science degree there in 1986.
EducationAmerican Academy of Nurse Practitioners (AANP) Certification, Azusa Pacific University, 2004
Family Nurse Practitioner Certification, Azusa Pacific University, 2004
Practicums: Case Management, St. Joseph Hospital in Orange, CA; Pediatric Internship, Dr. Harrington, Santa Ana, CA; Maternal/Child/Women's Health, Dr. M. Zapata, Orange, CA; Family Practice, Dr. J. Luster, Orange, CA
Masters of Science, Azusa Pacific University, 1996
Bachelor of Science, California State University at Fullerton, 1986
Associate of Arts, Saddleback College, 1982
Diploma in Nursing, Millard Fillmore Hospital School of Nursing, 1968
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Breaking news. I received a phone call from Gary Kaluhiokalani (1st cousin) at 1030am this Saturday morning Nov 2nd to share the sad news that an iconic legend has passed on to the eternal. Buttons Kaluhiokalani 55, died in California. He was unfortunately diagnosed with stage 4 lung cancer which had spread to his bones and lastly to his brain. The Hawaiian native has always dedicated his life to surfing and has been known for his great contributions to the progression of our sport. Mahalo for your thoughts and prayers. R.I.P. Buttons. We love you.
Gary Kewley.
I believe that Buttons Ohana will need help. Contributions no matter what the amount would be greatly appreciated.
Also you can go to Buttons very own site...HERE


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Protestors demonstrate against Exxon Mobil's environmental record outside yesterday's shareholder meeting in Dallas.
Exxon Mobil stockholders voted down resolutions yesterday calling on the world's largest oil company to change polices on gay rights, climate change and executive pay.
A proposal for Exxon Mobil to add sexual orientation to its employee anti-discrimination policy received almost 35% in balloting at the company's annual shareholders meeting in Dallas. Two environmental initiatives and three resolutions on exec pay got less than 13% of votes.
Protestors demonstrate against ExxonMobil's
environmental record outside the May 31
shareholder meeting in Dallas
The company opposed the measures, saying it spent $1 billion in the past two years to cut greenhouse gas emissions and already prohibited all forms of discrimination.
Former CEO Lee Raymond deserved the $357 million retirement package he received in January because he delivered record profits, said his successor, Rex Tillerson.
"We have to remember that during his tenure, he led this company through a lot of different business environments," Tillerson told shareholders yesterday. "We are clearly positioned better than our competitors, and you have to give him credit."
Exxon Mobil was pressured by investors, government officials and religious groups in the weeks leading up to the meeting.
Critics included New York City controller William Thompson, Energy Secretary Samuel Bodman, the Episcopal Church and the California Public Employees' Retirement System, the biggest U.S. pension fund.
Exxon Mobil is the only major U.S. oil company whose anti- discrimination policy doesn't explicitly mention sexual orientation, according to the New York Employees' Retirement System, sponsor of the gay-rights resolution.
Shareholders have rejected the proposal for eight consecutive years.
Before yesterday's meeting began, about two dozen protesters from Greenpeace International and MoveOn.org toted signs denouncing Exxon Mobil as a scourge on the environment.
A resolution calling on the company to detail how much environmental damage could result from drilling in wildlife areas garnered 8.5% of the votes cast. It received 8.1% a year ago.
Bloomberg News (excerpted from the GLLI SmartBrief publication)
The Gay & Lesbian Leadership SmartBrief is the premier source of news and information for gay and lesbian elected and appointed officials, business, organization and community leaders. Twice weekly, SmartBrief delivers the most important news stories via e-mail to the "grass-tops" decision-makers and leaders of the nation's lesbian, gay, bisexual and transgender (LGBT) community. Launched in January of 2005, SmartBrief provides the news, research, best-practices and leadership stories that our readers need to stay successful.


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Welcome to Beswicks Restaurant
A warm welcome awaits you in the uniquely charming lounge at Beswicks Restaurant in Broughton-in-Furness. Relax in the marshmallow soft sofas. Enjoy an aperitif while you peruse the Menu and extensive wine list. we have been lucky enough to have been Recommended in the Travel section of the Guardian in recent times along with several other local establishments. In recent months we have also had several write ups on Tripadvisor
The menu is changed regularly and features up to 5 courses. You may choose from starter, soup, Main course, cheese, sweet and coffee. Items are priced separately so you may pick one or two courses or go for the full menu. The cost of your meal per person is capped at £38.00, so, you have a good idea what the bill will be from the start - Outstanding value! After dinner enjoy your coffee in the lounge and perhaps a liquor from the well stocked bar. Please note our bar is fully licensed.
Vegetarians and people with special dietary needs are well looked after For example all our starters and soups and our maincourses are gluten free. If possible let us know beforehand and we can tailor a menu to suit your needs and, in addition to our normal menu we run a fixed 3 course Bistro style meal with coffee on Tuesday, Wednesday and Thursday the cost excellent value at £20.00
Please note if you find parking a problem there is usually space on Foxield Road as you approach Broughton particularly at Weekends.
Our coeliac Customers have asked us to highlight that most of our menu is coeliac friendly Unless it clearly has flour in for example bread and pastry then there is no wheat products in any of the sauces or soups etc. If we are expecting you we can arrange to have coeliac bread and crackers as well. Our chips are home made and are not flour coated. We are also aware when it comes to other allergies, just tell us what your allergy is we can work round it.
Click here to read some of our customers comments on Sugarvine.com You can also now find us on Tripadvisor.com as well
News and Special Events


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On Friday, April 19, 2013 at 1:30 p.m. at the Kenneth Hahn Hall of Administration, Sheriff Baca participated in a press conference with the Inter-Agency Council on Child Abuse and Neglect (ICAN) to announce two annual reports; Child Death Review Team Report and the ICAN State of Child Abuse in Los Angeles County Report.
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text: Mr. & Mrs. Skulls, Set of 2 Item #: 118335 $19.99 $4.97 Ship to Home Until death do us part…The Mr. & Mrs. Skulls Set are outfitted with a formal bow tie and veil. Accented with crystal eyes, these skulls are realistically finished in ivory. This item is no longer available for purchase.


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7:00 pm
Thu April 30, 2009
New Mexico Department of Health is Investigating Two Probable Cases of Swine Flu
By Evan Woodward
Las Cruces, NM – The New Mexico Department of Health announced Wednesday that they are investigating two probable cases of swine flu in the state an 18 year old from Valencia County and a one year old from Santa Fe County. The department is currently waiting to get test results back from the U.S. Centers for Disease Control and Prevention. As KRWG's Evan Woodward reports, there are still no confirmed cases of swine flu in the state and no instances of swine flu related deaths in New Mexico.


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Hott Topix at SixFlags in Ga. by Hott Topix Jr. Dance Team - over 1 year ago
"This photo was taken on Saturday, March 16, 2013. My hip hop dance team traveled from Newport News, Va. to Atlanta Ga. to compete in the Coastal Cheer and Dance Competition, where I must say they placed 1st place in the jr. hip-hop division. This was taken before the competition so they can enjoy the competition and let everyone know who they were and where they were from. The t-shirts really came in handy and they look great."


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University Commencement &
GSAS Diploma Ceremony 2012
Fordham's 167th University Commencement
Saturday, May 19th at 10 a.m. at the Rose Hill Campus, Edwards Parade.
John Brennan, FCRH '77, the Obama administration's deputy national security adviser for counterterriorism and homeland security will deliver Fordham's 167th commencement speech.
Eight Notables to Receive Honorary Degrees.
The GSAS Diploma Ceremony at the University Church
immediately follows commencement.
The main ceremony will also be webcast live at www.fordham.edu/media.


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If we have, at the back of our minds, a stereotype of the censor or the censor type, it is probably of some nondescript male bureaucrat who comes to work punctually at 8:30 in the morning, locks his office door behind him, and spends the day going through piles of books, underlining dirty passages in red ink and stamping pass or fail on the cover, or else pouring over strips of film with scissors at the ready, ready to snip out images of breasts and bums, who, when the clock at last strikes 5:00, emerges into the daylight, catches the bus home to some anonymous suburb and spends the evening watching reruns of sitcoms on television before donning his pajamas and falling into a dreamless sleep. Or if we're thinking not of full time censors, people who dedicate their professional lives to the business of censoring, but of part time censors, people who like to do a bit of censoring on the side, then we might imagine that retired teachers, clergymen and moral busybodies in general would be attracted to the craft. But the records of the South African system don't quite fit the stereotype.- J. M. Coetzee, Nobel laureate author, speaks at his alma mater University of Texas Austin about his experiences with censorship in his native South Africa during apartheid. Coetzee mentions this essay he wrote about his time at UT Austin and a book he wrote on censorship, here's the preface to it.
"Art is a legalized form of insanity, and I do it very well."


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Students & educators get 10% off with our EDU discount.For Students For Teachers
Test out new Beta products on Shapeways.Shop Beta Learn More
"As an artist I use technology as a medium to create art. When I got involved in 3D printing I found myself challenged by jewellery and product design, which was something I had never done before."
Shapeways makes 3D printing affordable and accessible, connecting people around the world and providing access to the best technology.
Create high-quality 3D prints in over 30 materials. Products are made to order and delivered wherever you are in the world.
Discover custom products designed by over 10,000 independent creators. Find the perfect gift, or get yourself something special.


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AX Paris Heart Print Skater Dress
- In Stock
0 review
- Delivery
- Next day delivery available
AX Paris Heart Print Skater Dress
Printed short sleeve skater dress with split neck detail. Back zip fastening. Approx length 35 inch.Colour: Black/Cream. Cotton. Machine washable.
AX Paris Crochet Side Maxi Dress
- In Stock
17 reviews
- Delivery
- Next day delivery available
Crochet Side Maxi Dress
Perfect for sizzling summer nights, this crochet detail maxi dress by AX Paris will keep you cool in beautiful bohemian style.
This navy maxi dress has a gorgeous bodycon fit that flaunts your fierce figure to perfection. Its sleeveless cut shows off toned shoulders and flaunts a golden glow, while the zip fastening to the back lets you slip into this style in an instant. Crochet detail to the side lends a gorgeous artisan air to your look for a seriously sophisticated spin on boho chic.
Wear this crochet detail maxi dress with Shoe Box two part sandals and a raffia clutch for stunning evening style.
Useful info:
- Maxi dress by AX Paris
- Concealed zip fastening
- Crochet detail to sides
- Sleeveless design
- Round neckline
- Length: 60 inches
AX Paris Ripple Midi Dress - Aqua
- In Stock
17 reviews
- Delivery
- Next day delivery available
AX Paris Ripple Midi Dress
This gorgeous ripple midi dress by AX Paris is the perfect after dark piece for your holiday wardrobe.
Inspired by twinkling turquoise seas, this aqua midi dress features an all-over ripple pattern for a gorgeous textured twist. Its figure-hugging fit flaunts your fierce figure while cute capped sleeves add structure to the shape. In a beautiful turquoise hue this dress will complement a golden glow so slip it on for after dark drinks somewhere where the air is balmy and you can smell the sea!
Wear this dress with Shoe Box two part sandals and tousled locks to sip cocktails as you enjoy your holiday romance this summer!
Useful info:
- Midi dress by AX Paris
- Scoop neckline to back
- Capped sleeves
- Bodycon fit
AX Paris Monochrome Midi Dress
Sleeveless midi dress. Approx length 42 inch.Colour: Black/White. Polyester. Machine washable.
AX Paris Floral Scuba Midi Dress
Cap sleeve printed scuba midi dress. Approx length 42 inch.Colour: Multi Print. Polyester. Machine washable.
Be the centre of attention with this shoulder pad ripple fabric bodycon dress. A definite must have for this season! Team up with a pair of chunky heeled boots and a jewelled clutch and your all set. Approx length 42 inch.Colour: Navy. 90% polyester, 10% elastane. Machine washable.
Floral Print Dress
Fusing Eastern elegance with a super sleek, minimalist design, this floral print midi dress by AX Paris is the perfect pick for special occasions this season.
This figure-hugging midi dress is a slick piece brimming with Eastern influence. Its cream background features an ornate print – inspired by Japanese geisha girl's kimonos for a decadently delicate feel. Mid sleeves and a midi length make this the perfect piece to make a serious style statement at weddings and formal occasions while its sleek minimalistic shape will make you a modern fash pack muse.
Wear this dress with sumptuous red suede courts for geisha-inspired glamour.
Useful info:
- As this is a neat fitting dress for a more comfortable fit we suggest you order a size up
- Midi dress by AX Paris
- Concealed zip fastening to back
- Split to hem at back
- All-over floral print
- Boat neckline
- Mid sleeves
- Length: 42 inches
AX Paris Printed Shift Dress
Short sleeve shift dress with dipped hem. Length to longest point 36 ins approxColour: Multi Print. Viscose. Machine washable.
AX Paris 2 in 1 Midi Dress
Short sleeve midi dress with black waistband. Approx length 42 inch.Colour: Cream/Nude. Polyester. Machine washable.
AX Paris Tropical Print Skater Dress
Bring an exotic twist to your city girl wardrobe in the tropical print skater dress by AX Paris.
Burst onto the scene in an explosion of tropical hothouse blooms. Filled with florals and tropical palm leaves this dress brings exotic edge to your looks. With a racer front and back this dress shows off your sun-kissed shoulders to perfection. The nipped in waist highlights your slender shape, while the flared skirt adds feminine curves for sultry standout style!
Wear this tropical print dress with block heeled two-part sandals and a sleek clutch bag to play the tropical temptress after dark!
Useful info:
- Dress by AX Paris
- All-over tropical print
- Zip fastening to back
- Nipped in waist
- Flared skirt
- Racer front
- Racer back
AX Paris Ripple Midi Dress
Girly, ice cream colours are the order of the season –satisfy your fashion sweet tooth with the ripple midi dress by AX Paris.
This bodycon dress caresses curves to showcase your flawless figure, while its candyfloss pink hue is sure to make the boys wink! Cut to midi length this dress maintains a ladylike elegance, while capped sleeves add a cute finish to your look. Rippled fabric lends your style depth and textured edge, while a deep scoop neckline to the back gives a sultry finish.
Wear this perfect pink dress with nude coloured two part sandals and sleek locks – sweet enough for daytime events and knockout enough after dark!
Useful info:
- Bodycon dress by AX Paris
- Deep scoop neckline to back
- All-over ripple effect fabric
- Capped sleeves
- Midi length
- Length: 42 inches
AX Paris Long Sleeve Midi Dress
- Low stock, selling fast
10 reviews
- Delivery
AX Paris Lace Midi Dress
This lace dress by AX Paris is perfect for parties and the races this summer!
In a punchy coral hue that's much brighter than the image shows, this lace dress will look even more gorgeous with your summer tan and channels a season's classic colourway. The lace overlay has plenty of stretch and adds a traditional appeal to your look, while the longer sleeves and midi length are elegant finishes.
Wear this lace dress with a pair of nude platform heels, an envelope clutch and slick of mandarin lipstick to complete your show stopping style.
Useful info:
- Lace midi dress by AX Paris
- Elbow-length sleeves
- Back zip fastening
- Length: 42 inches


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- Jimena Duque
- Arlington, VA
- United States
This conversation is closed.
Are women and men completely and unequivocally free to choose whether to have children or not?
I am curious to know if there is still some pressure and persuasion exercised by families and society in terms of marriage and procreation.
Is religion an influence when it comes time to make the choice?
Is there a stigma associated with women and men that opt not to have children?
I am hoping to hear about your personal experiences not so much about the research or the data available.
Topics: Over-population freedom population
Showing single comment thread. View the full conversation.
Showing single comment thread. View the full conversation.


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|Article Index
|Fenway Park / Boston Red Sox
|Page 2: Changes in the Fens
|Page 3: Concessions and More
|All Pages
It's not every day when an icon manages to meet your expectations, never mind exceed them. But Fenway Park, the Mecca for everyone interested in balkparks on any level, not only meets expectations but shatters them. It is true that at Fenway the grass is greener, the hot dogs are tastier, and the fans more passionate than any other park in major-league baseball.
Year Opened: 1912
Capacity: 38,805
Dimensions: 304L, 379LC, 420C, 380RC, 302R
Playing Surface: Grass
Website: redsox.com
Telephone: 617/267-1700
League: American League
Ticket Prices: Field Box, $125; Loge Box, $90; Infield Grandstand, $50; Right Field Box, $50; Right Field Roof Box, $50; Outfield Grandstand, $30; Right Field Roof Box Standing Room, $30; Bleachers, $26; Pavilion Standing Room, $25; Standing Room, $20 Parking: There's a surprising amount of parking available in the area, although most of it is expensive ($25-$50).
Address/Directions: 4 Yawkey Way, Boston. The stadium is in the Fens area of Boston, west of the Back Bay. If you're taking the T, jump on the Green Line and get off at the Kenmore Square stop; the ballpark is a short walk away. (We'd highly recommend taking the T.) If you're driving, get onto Storrow Drive (this seems to apply no matter where you're coming from) and take the Fenway Park.
The only other park in baseball that compares to Fenway is Wrigley Field: they are both born of the same era, even though they have their own distinctive looks. But one important thing they share: they look like they have belonged in their current locations. But while Wrigley springs organically from the corner of Clark and Addison, Fenway Park is hunkered in The Fens, not really dominating its neighborhood (from the outside, it looks much smaller than it really is) like Wrigley does. Of course, it doesn't have to: while there is a small neighborhood that's sprung up around Fenway Park, it resides in a bustling commercial area. It's a good fit: when the workers leave for the day, Red Sox fans can then swarm into the area.
In many ways Fenway Park is the antithesis of the new retro ballparks that try to emulate the feel of Fenway. Whereas a Safeco Field will have a cohesive look that ties together the various sections of the ballpark, Fenway Park looks and feels like it evolved gradually over the years -- which was the case. Just look at the picture to the left: any architect who would set out to design that weird set of bleacher jutting out from the Green Monster in center field would be hooted by his peers for the offense of studied mannerism. That same trait in Fenway Park is just endearing. And the fans at Fenway Park yell louder than the fans at most retro parks. Seattle fans tend to be polite to a fault, and the regulars at AT&T Park spend as much time on their cell phones as they do watching the game. But the fans at Boston are eagle-eyed and truly involved in the game. There's a palpable buzz when a fan favorite like Dustin Pedroia comes to the plate: play hard in Boston and the Fenway regulars will love you. That's part of the Fenway tradition.
And that Fenway tradition is important, because watching a game at Fenway can be a most physically uncomfortable experience. Yes, the narrow seats are crammed together and the aisles are narrow, so you had better be ready to cozy up to the folks sitting next to you. Sitting down the right-field line? Be prepared to fight the sun for the first few innings. (Here's your first insiders' tip: don't buy a seat down the right-field line. The bleacher seats are cheaper and are positioned directly toward the plate.)
Speaking of choosing where to sit: sometimes you won't have any choice and you'll need to be happy just being in the ballpark. Good seats are really hard to come by unless you know a season-ticket holder, are willing to sit in the bleachers (which are vastly underrated), know you'll pay through the nose through a scalper, or buy your tickets when they first go on sale. I was lucky: attending a game alone, I managed to score a pretty decent seat in a loge box, looking directly down the third-base line. This gave me a great perspective when David Ortiz slammed a home run into the new seats atop the Green Monster -- this ballpark is so intimate that it felt like I could reach out and grab that homer myself. (By the way, those primo seats on the Green Monster are sold only at the ticket office and are not offered online.)
Once you have a ticket, you owe it to yourself to get the ballpark early. Spend some time walking around the outside of the stadium, as it has remained relatively unchanged since its construction. The original entrance to the stadium has the original "FENWAY PARK" sign above it, and there are a host of windows and doors that look as though they've not been opened in 70 or so years. If you walk over to Gate C, you can see where a deck was added to the top of the Green Monster. Walking around the stadium takes a little longer than you'll anticipate: for such a small stadium, Fenway Park sure does seem to eat up a good amount of space, as there are a lot of things -- like a parking garage past the center-field bleachers -- that the average fan never sees. Drop by the Boston Beer Works (61 Brooklyn Av.) across from the Red Sox ticket office for a Fenway Ale to rest your feet after navigating the park.
After you're done inspecting the exterior of Fenway Park, go ahead and spend some time on Yawkey Way. The Red Sox fought local businesses for the right to close down Yawkey Way before the start of home games, but the fight was worth it: the street closing gives folks a fun place to wander around before games and adds a festive atmosphere to the evening. For the most part the concession offerings match those found in the ballpark, but they also add some unique foodstuffs (which we'll discuss under Concessions). Once inside the turnstiles you can check out the original ticket booths to the stadium, a plaque honoring the renovation of Fenway Park in 1934 and a display on how bats and gloves are made (including a lathe where bats are actually turned). Players enter the stadium on the far end of Yawkey Way: if you are there really early you can snare an autograph or two as they walk in.
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Tweet revenge: Pietersen hits out at silicone claims
Chris Barrett, Glenn Jackson English batsman Kevin Pietersen has slammed any suggestions that he used silicone on his bat to beat the decision review system.
Everything old is new again as Sixers prevail in thriller
Glenn Jackson THE Big Bash tournament, so we are told, is an important tool for the future of Australian cricket. But why, if that is the case, are some of the ghosts of cricket's past still showing up the younger...