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The four-hour theme park time limit (A Disneyland trip report)
Written by Robert Niles
I went with the family to Disneyland today, and wanted to share a few tips.Tweet
1. Buy your tickets online and print them at home. You take the ticket print-outs directly to the entrance gate, where the attendant will scan them and hand you regular Disneyland tickets in exchange. These are the tickets that you can use in FastPass machines and for reentry into the park. Knocks off at least 20 minutes in line at the ticket booths, and allows you to decide on the right ticket, at home, with no pressure.
2. Avoid driving on Interstate 5, at all costs. We took the 210 east from Pasadena, to the south 57, then cut over to the park via Ball Road. It's a longer route, in distance, but took only five minutes longer than I-5 route would have taken... had there been no traffic. Which is not something that happens at 8 in the morning on a Friday in L.A. I'm guessing we saved 15-20 minutes by the end run around the 5.
3. Stick to a four-hour time limit. This is my new rule for visiting theme parks. I've been following it subconsciously for years, actually, but haven't bothered to articulate it before now.
Four hours is the time, I've found, that a family can spend together in a theme park before fatigue (physical or emotional) sets in. At the four-hour mark, it's time to get out, go someplace else, and either call it a day, or chill for at least six hours before returning to the park. Staying longer than that puts the group at risk for someone melting down. (With a toddler, knock an hour off the limit.)
Maybe newbies can let their adrenaline carry them through a "Special Forces"-style 12-hour assault on a theme park. I'll pass. I'd rather enjoy every moment of my time in the park, getting my money's worth from each minute, than suffer another family breakdown while tired people argue about what second-tier attraction to kill time with next.
Today, the plan was to do Finding Nemo, Buzz Lightyear, Haunted Mansion, Pirates of the Caribbean and Splash Mountain. Then mess around taking pictures in front of the castle, go to Downtown Disney for lunch... and go home. We got into the park at quarter 'til nine and were out by 12:45. Five great rides (plus a repeat trip on Buzz, thanks to FastPass, and a trip down Main Street on a horse-drawn trolley) in four hours on a day when the park was open from 8 am to midnight (meaning it was a *crowded* day), with no hassle and no conflicts over what to do.
If we'd gotten out rears on the road earlier, we could have cut our wait time on Nemo and squeezed in a visit to Tom Sawyer Island as well. And if I had made this an overnight visit, we would have returned to the park from a hotel after dinner to hit two more rides (probably Matterhorn and another go on Buzz), then to watch the fireworks or Fantasmic.
With the two park visits, it's a reasonable deal, with no stress and plenty of relaxed enjoyment all around. So that's the key: Find a ticket package or discount that allows you feel comfortable with the four-hour daily time limit, and not frustrated that you're spending too much money for that amount of time in the park.
Here are a few pics from the park:
My final tip? Ralph Brennan's Jazz Kitchen in Downtown Disney. Great food, much better than in the parks themselves, and I've never had a wait to get in. It's not cheap, but the high quality makes it a great value, in my experience.
Readers' Opinions
From Robert Niles on April 11, 2008 at 8:21 PM
Wanted to add one thing: We grabbed FPs for Buzz when we entered the park, then used them to ride twice (once stand-by, once FP) after Nemo. Then I picked up FPs for Splash before going on Mansion.
We lucked out on Splash. After riding Mansion and Pirates, we returned for Splash, only to find the ride down. (Apparently it went down right after I picked up the FPs.) But it came back up just as we arrived, only to go back down just as we exited.
I'm telling you: the theme park karma gods reward you for following the four-hour time limit. ;-)
From Deidre Dennis on April 11, 2008 at 10:25 PM
About 10 of us are planning a trip to Southern Cal this August. Although we probably won't do your 4-hour rule, we'll definitely plan to go early, take a break and relax in our rooms and go back later in the evening when it's cooler out. We'll be staying on site so we'll just catch the monorail in Tomorrow Land back to Downtown Disney for a short walk to the Paradise Pier Hotel. If we were just doing a one or two day trip, I think your 4-hour rule would definitely work. But we decided we would take 7 days in the area so that we don't feel rushed and like we have to be at the park from opening to closing. If we miss a FP and can't get on a ride one day, we always have a few more days where we can go back. But I agree with you, after awhile being amongst the crowds and with children, the mid day break is a definite help. I think the best advice I was ever given prior to our first theme park visit was to give yourself plenty of time in the area so you won't feel rushed and can actually relax while you're on vacation. We always take at least 7 days for any vacation like this, just so that we can go at a more relaxed pace.
From Robert Niles on April 12, 2008 at 9:25 AM
Sounds like a great plan. I can't stress enough the importance of a relaxed pace on a vacation, whether it is a full week or one day.
And I think that one of the keys to maintaining a relaxed pace is trying not to do everything but only to do the very best experiences.
That's what I'm really trying to nudge people to do with the four-hour time limit. Cut out the second-tier stuff, stick to the best experiences, enjoy them, then move on to other top-notch experiences for a while (a great sit-down meal, time with the kids in a fun pool, heck, a well-deserved nap). Then come back to the park, later, for other top-notch attractions that you missed, or want to do again.
From Joshua Counsil on April 12, 2008 at 10:45 AM
When I'm at the Magic Kingdom, I always feel terrible by the afternoon that so many miserable-looking people paid so much money to come here, and they're wasting it by not chilling out.
We have a version of the four hour rule, but not quite the same. Usually on a trip, we can spend a full first day together, and a second day, too, without getting cranky. On the third/fourth day and on, we make sure to set some time (not 6 hours, but maybe 3-5) aside to go have a quick nap, a swim, and a few martinis/beers back in the room when the sun is setting. It's really great, and if your resort has a balcony it can be as nice as anything the parks have to offer.
Then we're ready to go back to the parks. We're rested, fed (lightly), and ready to go see the good stuff with no lines. We catch the fireworks (if available) and have a late dinner when the restaurants aren't packed with hyper tourists.
Additionally, about three quarters of the way through the vacation, we plan on a slow day. No theme parks, so maybe we'll go to a water park for a while, then go out to Downtown Disney, CityWalk, or the equivalent.
And if at any time during the vacation I feel a little tired, bored, or cranky, or notice that someone else is, I go back to the resort. 3 hours is usually sufficient, and then we're ready to go.
From James Rao on April 12, 2008 at 12:11 PM
Our plan of attack is similar to what Josh does: we pretty much go all out for the first couple of days, then take a day off completely from the parks, and balance the remainder of the vacation with long afternoon breaks or early evenings back at the resort.
The only real rule I do have for the family when it comes to Disney parks is that we get to the parks very early (usually 30 - 40 minutes before the park opens). It seems like we can get all the major attractions completed by about 11 - 11:30, then relax the rest of the day when the heat and crowds hit.
Probably the best time we had was when we stayed on property at the Royal Pacific Resort (Universal, Orlando). With Citywalk and both theme parks within easy walking distance, automatic fastpasses due to being on property, and almost a whole week to explore, we were very leisurely explorers. We never toured for more than a few hours at a time, and did plenty of resting a relaxing at the pool. It honestly felt like a real vacation and not a race!
But we have done the full day pushes, and as long as we have a good plan that doesn't involve a lot of back tracking, we can usually keep the family pretty focused and happy. Or, at least, we've been very lucky so far!
From Scottland Jacobson on April 12, 2008 at 12:36 PM
The sit down table service restaurant is one of the keys. Unfortunately, at Disney, you have to reserve eons in advance. But having that mid day sit down meal in an air-conditioned space with healthy food makes all the difference in the world.
And, I, too use the 4 hour rule for the big rides. Get them out of the way, fast, then slow the pace way down for the rest of the day. I warn people when I take them to parks with me that I'm going to guide them through a fast pace for the first several hours to get on the big-line rides, then I slow them down. Since I've pre-warned them, they're usually quite happy and feel they got a really good day's worth of the park.
As stated above, the best is staying for several days and taking your time. Universal Orlando is the absolute best for this!
From Robert Niles on April 12, 2008 at 2:00 PM
I think I know what I'm writing about next week on the Blog Flume: Robert's 'Four Hour Tour Plans' for the country's top theme parks (or, at least, the ones Robert's been to recently.)
From Mike K on April 12, 2008 at 2:05 PM
I remember going to WDW as a child. My parents would never let myself, or my brothers, walk, they always kept us in the stroller. This made us not waste energy on walking around everywhere, and it gave them the security of always knowing where the kids are in large crowds. We also ALWAYS took a mid-afternoon break, in which we usually left the park and returned to the hotel. During this time we would take naps or lay at the pool, and just relax. After eating dinner we would return to the park, all energized.
From Brandon Mendoza on April 12, 2008 at 2:08 PM
I was very hesitant this past trip to Disneyland to purchase my tickets online. I just prefer to have an actual ticket in my hand, and I'm a bit old-school like that. I completely agree that getting the tickets online is extremely convenient!
However, I think the 4 hour time limit can be flexible depending on who you're with. If it's with family, then I definitely agree that 4 hours is a great thing.
However, if I'm with the significant other and/or with another couple, we usually take a different route. We break the day up by riding a few attractions, getting a snack and hanging out, then going on a few more, eating at one of the sit-down service restaurants, then repeating. The breaks truly help. The biggest thing with this kind of plan is that the chemistry and energy with all four people has to be great.
From Bradley Robertson on April 12, 2008 at 4:01 PM
I think I have a little bit of a different approach. Since it is just my wife and I we do take a storming the beachhead approach to our theme park visits. We almost always stay from open to close, except at our local park. Our marker is at about 8 hours. At that point we don't leave the park, but we do either have a sit down dinner or get a snack and sit for at least half an hour.
After our evening break we usually go on rides for a second and sometimes a third time. I know a lot of how we are able to do this is our age. We are both under 30 and have no kids. Also think that part if comes from how park visits went when I was kid. The pace was a little more relaxed, but we would still usually stay open to close. If we were with friends we would probably do a 2 hour morning rush and then take the rest of the day easy and let them decide how they wanted the rest of the day to go.
From Mostly Anonymous on April 12, 2008 at 4:08 PM
Depends on the family, depends on the ages of the kids. My favorite days at Disneyland have been with my sisters, arriving close to opening and not leaving until the park closed. But we did traditionally have a long, leisurely lunch at the Blue Bayou, which does a lot to recharge one's batteries.
Even now with a toddler and annual passes, we always stay longer than planned. It's just so hard to leave, unless the park is kicking us out.
However, I'll keep your four hour rule in mind for any time we might go with people from outside our family! I guess we may be a bit abnormal.
From Erik Cobbs on April 12, 2008 at 5:26 PM
The four-hour theme park time limit would not work for myself or my family. We are a hyper bunch of people and enjoy the whole theme park experience. From rides, shopping, people watching, having a meal or snack. Everything is fun. Why would I limit myself?
I get a limitied time for vacations and the closest theme park to me is 2100 miles away (Sea World San Diego). I make it count.
This year I plan on going to Disneyland, DCA, Knotts and Magic Mountain in October. We will have 4 1/2 days to enjoy our vacation. We stay in the parks for at least 8+ hours. We do have a long lunch and snack threwout the day, can you say churro? Just take your time and don't run to anything.
From Brian Emery on April 13, 2008 at 11:03 AM
Four of five hours would be fine if we lived near a park and had yearly passes…. But since we get only one big get a way to Orlando a year, we have to hit it hard… Usually 8 to 9 hours in a park per day. Then go back to hotel with skid marks, exhausted and dehydrated and hungry for some real food… Go back home and need about a week to recover… Ah,,, what a way to relax…
From Joshua Counsil on April 13, 2008 at 11:37 AM
Brandon -
I completely agree. When I'm with family, the four hour rule usually applies. When I'm with my buddies, we still take breaks after a few days, but overall we have a lot more energy. We can get to the parks by 10 in the morning and stay until after midnight without getting cranky. But these are college buds, so we're kind of used to all-nighters (speaking of which, got my fluid mechanics exam in 19 hours - gotta run).
From Evan Weston on April 13, 2008 at 5:27 PM
I have a season pass for Six Flags Great Adventure, my hometown park, and my buddies and/or my girlfriend and I go a lot over the summer months. We usually go for four hours, go get a sandwich at the local deli, head over to the waterpark until it closes, get dinner, and go back to the park for the night hours. The breaks really do help.
From Kyawt Tin on April 17, 2008 at 12:12 AM
You folks have greater willpower than I do, I could never limit myself to 4 hours. I usually arrive in the early afternoon with family and stay until the little ones are satisfied and they peter out. The best advice I ever got about going to theme parks with little ones is to let them dictate the pace and attraction visits for the most part. It makes everyone happy.
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Brooke Adams concludes her story, "Utah's action on gay marriages 'puts my kids in jeopardy,'" (Tribune, Jan. 9) with comments from Professor Lynn Wardle, who claims that those who rushed to the county clerks' offices to marry were "opportunists" seeking "headlines."
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Convincing yourself that people who have waited years, even decades, to marry are mere opportunists seeking publicity is a skewed and mean-spirited undertaking. I could feel sorry for people holding such a view if they were not dangerous. We have witnessed the ramifications of such thought repeatedly: identify a lesser "other," manufacture their defects, justify denying their rights. ...
It's more than distressing that a university professor can't engage the critical and moral intelligence to accept the idea that LGBT people seek marriage for all the same reasons people seek opposite-sex marriage, including that they value love, commitment and the public investment in those values that marriage confers.
Wardle's views indicate clearly the animus behind laws like Amendment 3, something I hope won't go unnoticed during arguments before the 10th Circuit Court.
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PHOENIX -- The son of a baseball Hall of Famer had the biggest game of his young pro basketball career, and the Dallas Mavericks probably wouldn't have won without him.
Rookie Shane Larkin, son of Cincinnati Reds great Barry Larkin, scored a career-high 18 points, half of them in the final quarter, and the Mavericks held on to beat the Phoenix Suns 110-107 on Friday night.
Larkin, the 18th overall draft pick out of Miami, scored six in the last 2:42, capped by a pair of free throws with 11.1 seconds left.
"Sometimes you think as a rookie that you don't want to mess up," he said. "You want to play smart, you don't want to do anything that the coach is uncomfortable (with). Tonight it was, 'Just go play. We need you to play and we need you to play well and do the things that you can do."'
Larkin was forced into extra duty when starting guard Jose Calderon hurt his knee in the first half.
"It's the most minutes I've played since college," he said.
Larkin made 6 of 8 shots, including two of three 3-pointers and had five assists in 26 1/2 minutes.
"That's why we drafted him," Mavericks coach Rick Carlisle said. "We felt like he could have this kind of impact."
The Suns had a last chance to tie it when Vince Carter turned it over trying to inbound the ball after a basket by Phoenix with 6.7 seconds left. But P.J. Tucker's try from the corner rimmed out, and replays showed his foot was on the line so it would have been for two points, anyway.
Monta Ellis scored 24 and Dirk Nowitzki 21 for the Mavericks, who never trailed. Shawn Marion scored eight of his 16 in the third quarter for Dallas.
Goran Dragic scored 28 points, and Markieff Morris added 23, including 14 in the final quarter, and grabbed 12 rebounds.
Morris' twin brother Marcus scored 13 for the Suns, who have lost four of five.
"We need to attack the basket more and we are in kind of a shooting slump right now," coach Jeff Hornacek said. "If you get those easy ones and now, all of a sudden, you go outside and you get a few."
Dallas led 104-94 after Larkin's running 5-footer with 2:53 to go. Markieff Morris' four-point play with 2:30 to go cut it to 103-98, but Nowitzki sank a 20-footer and it was 106-98 with 1:47 to go.
Larkin's two free throws put Dallas ahead 108-101 with 1:19 left, then Dragic led the Suns on a frenzied run.
His driving layup, followed by his 5-footer cut the lead to 108-105 with 14.1 seconds to play. Larkin's two free throws boosted it to 110-105 with 11.1 seconds to go. Dragic scored again inside to trim it to 110-107 with 6.7 seconds remaining, then Carter lost the ball and touched it again while he was trying to inbound it for a turnover giving the Suns one last chance.
Dragic found Tucker for the open jumper, but it rolled around the rim and came out.
"I was already celebrating," Tucker said, "because it did everything but go down."
Television replays showed Tucker's foot was on 3-point line so it would not have tied the game anyway.
Dallas shot out to a 23-12 lead on Nowitzki's 3-pointer and was up 44-34 after Larkin's 3-pointer with 8:22 left in the half.
Phoenix scored the next eight, cutting it to 44-42 on Markieff Morris' length-of-the-court pass to Tucker for a layup. The Suns cut the lead to one three times in quarter, the last at 51-50 on Gerald Green's 3-pointer with 4:03 left in the half. Dallas led 58-56 at the break.
The Suns briefly tied it on Dragic's jumper to start the second half, then Dallas took off again. Marion and Carter each sank a 3 in a 9-2 run that gave the Mavericks their biggest lead, 84-72 with 2:28 left in the third quarter.
Notes: The Suns were without Leandro Barbosa for the second game in a row because of a sore right shoulder. He is at the end of a 10-day contract and is expected to get another over the weekend. ... The Mavericks return home to face Portland on Saturday night. ... Dallas' 36 points were the most Phoenix has allowed in the first quarter this season. ... Dallas has won 12 of 15 over the Suns.
It was Canada's night at the NBA Draft as four players from north of the border were selected.
1. Andrew Wiggins - Cavaliers
8. Nik Stauskas - Kings
18. Tyler Ennis - Suns
45. Dwight Powell - Hornets
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After drubbing Finland; is Team USA too confident? Will & Duane examine this, the Raptors at FIBA World Cup, Durant's Nike deal, WNBA Playoffs & more
Love for Wiggins is official! Is the future bright for Minny? DeMar DeRozan makes USMNT, Tim Leiweke steps down from Raptors & what's next for Kobe?
Love-Wiggins done deal? KD: The Real Reasons, what's next for USA Basketball, Becky Hammon breaks barriers & Naismith 2014 Hall of Fame Inductees


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CINCINNATI — A recent Cintas Corporation telephone survey conducted by Harris Interactive revealed what experiences negatively impact a customer''s perception of a retail store, according to a press release.
Ninety-nine percent of U.S. adults reported that any poor cleanliness issue would negatively affect their perception, specifying dirty restrooms and unpleasant odors as top annoyances over poor customer service, the release stated.
"The retail industry is exceptionally competitive, so retailers must provide a pleasant shopping experience to attract and maintain loyal shoppers," said Mike Thompson, senior vice president of Cintas Facility Services.
"This research affirms that maintaining a clean retail environment can significantly impact the success of a retail operation," Thompson added.
The survey also reported dirty floors, dirty shopping carts and poor staff appearance among the top experiences that would impact their perception of a retail store, the release noted.
Click here to read the complete release.


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October 2013 Cookbooks of the Month, THE FOOD OF PORTUGAL and THE NEW PORTUGUESE TABLE: Vegetables, Rice and Salads; Eggs, Vegetables and Rice
- BigSal Sep 30, 2013 08:02 PM
Please use this thread to report on the following chapters from the October Cookbooks of the Month:
Vegetables, Rice and Salads (The Food of Portugal), pages 201 – 222
Eggs, Vegetable and Rice (The New Portuguese Table), pages 155 - 186
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Seared Broccoli Rabe with Garlic, The New Portuguese Table, page 169.
This dish is pretty much what one might throw together without a recipe. The broccoli rabe is steamed for just a couple minutes. While it steams, garlic and crushed red pepper flakes are sizzled in hot oil for 3-5 minutes, until the garlic is golden. The broccoli rabe is then tossed into the pan, and cooked until just tender. Season with salt and pepper and serve.
A bright and easy dish with fresh flavor. The big chunks of garlic are particularly tasty, and the chile flakes add a nice little bite.
re: L.Nightshade
Seared Broccoli Rabe with Garlic, The New Portuguese Table, p. 169.
I love LN's description - "A bright and easy dish with fresh flavor". I agree, as I made this the other day to serve with Grilled Chicken Breasts with Spicy Coconut Sauce from the same cookbook (just forgot to review!). It was a very nice side for the chicken. I've made regular broccoli in a similar way - cut each stalk in half, steam for a few, then sear them in the oil until caramelized.
re: lesliej
This would have been great with the chicken in coconut sauce! Good choice. I made peas with leeks and saffron with the chicken, and did the broccoli with Mr. NS's flank steak stuffed with onions, bacon, garlic, chiles, thyme, and rosemary. I have to say this straightforward treatment of rabe could pair with many main courses.
Black Olive Risotto, The New Portuguese Table, p. 182
I love risotto and olives, so I thought this recipe would also be a big hit, but it didn't add up to the sum of its parts. The risotto itself was good, but the olives seemed a little out of place.
To make, it's a fairly standard risotto recipe. He instructs for 7 minutes to soften minced onion. Mine was ready much sooner. Rice is then added (I used arborio) and cooked, then a bit of white wine. Then chicken stock is added by the ladleful until the rice is cooked. I used homemade stock that I had on hand. His recipe seems to have more aromatics in it that mine, so that might've helped the dish a bit. Once the rice is ready, a final ladleful of stock is added with parmesan, mascarpone, and sliced black olives. Garnish with parsley, more olives, and curls of cheese. The end result is a very creamy risotto. I was just hoping for a little bit more magic from the dish.
re: TxnInMtl
TxnInMtl, what would you consider more magic?
re: TxnInMtl
TiM, I've made a risotto with green olives and lemon zest. The lemon really lifted it up and made it special. Might that have helped?
re: LulusMom
I think so. Also, chopping the olives instead of slicing them might further integrate them into the dish.
(And sorry, David, for not responding to your question. I've been travelling quite a bit for work lately and haven't had much time to login!)
re: TxnInMtl
Not a problem. I think LuLusMom might have a point with the lemon. I never tried it, but will. Chopping the olives would help; it gives more surface. It also has to do with the olives themselves. Some are more flavorful than others. If the oil isn't too salty, that could be drizzled in a little at a time.
Punched Potatoes, New Portuguese Table, p. 173.
For my mussels/shrimp cataplana dinner last night, I wanted something of substance to pair with all the rich tomatoey sauce, and David Leite said "there's not a meat of fish dish I know of that can't benefit from sharing the plate [or bowl, in our case] with a few of them" (p. 173). And they are indeed easy and delicious! Plus, the title sounded fun and the children in my kitchen loved punching them just before serving!!
Basically, you just roll 1 1/2 pounds of slightly moist golf-ball sized Yukon Gold potatoes in a bit of Kosher salt and then roast them until tender in a 425 F oven for about 50 or 60 minutes. Meanwhile you have simmered 1/2 cup of olive oil with 3 thinly-sliced garlic cloves until the latter are golden (6-8 minutes). When the potatoes are done, you punch them in the kisser (as my grandson said) with your fist or a mallet to split them, pop them into a serving dish, and drizzle with the garlic oil.
At serving time, my guests and I chose to put a punched potato or two into our large soup bowls containing the mussels, shrimp, and tomato-sauce. The potatoes held their shape, but were fork tender and went very well with the richness of the cataplana recipe.
This will be a fun addition to my roasted-potato repertoire.
re: Goblin
Punched Potatoes, Pg. 173, New Portuguese Table
Batatas a Murro
Well, I got the garlicky olive oil and the Kosher salt (and pepper) right but instead of roasting G steamed golf-ball sized red potatoes. When the potatoes were tender G opened them by pressing with the back of a large fork, the garlicky oil was poured over, then h sprinkled Kosher salt and ground Tellicherry pepper over. These were delicious and I can just imagine how they would have been roasted. That will happen next time. I also served the Pork in Prune-Port Sauce on page 138, and sauteed spinach from The Food of Portugal.
re: Goblin
Punched Potatoes, New Portuguese Table, page 173.
Last night was my turn with these. We had red potatoes, quite a bit larger than called-for. I sliced them in half and put the sliced side down on a faintly oiled baking dish. Proceeded as written from there.
Why are these potatoes so creamy? Leite mentions the creamy texture in the intro to the recipe, but I wasn't expecting anything different from a usual roasted potato. Does the salt on the skin do something? Anyway, I don't know the answer, but I loved these potatoes and the technique.
Green Beans with Coriander (Cilantro) and Garlic, Food of Portugal, p. 202.
An uncomplicated recipe that tosses 2 pounds of cooked green beans (boiled in a large pot of salted water) with 2 large cloves of minced garlic and 2/3 cup of chopped coriander (see Anderson's refinement on this process described in my last paragraph below) plus 5 TBS of olive oil. Refrigerate this mixture in a covered container for several hours or "better yet overnight." Just before serving, toss with an acidic dressing of 1 TBS lemon juice and 3-4 TBS of cider vinegar. Add a little more EVOO to taste and s & p of course, and serve.
What I liked about this particular treatment was the pairing of garlic, coriander, and the lemon juice and cider vinegar. My guests remarked that the beans were very fresh and "green tasting." I served it with a cataplana-recipe and the simplicity of the beans went well with it.
I also liked that the recipe could be made ahead, up to the addition of the acidic dressing. Anderson says the dish should be served at room temperature. I briefly nuked the beans to make them somewhat warmer before I added the dressing.
Finally, Anderson's recipe suggested a simple process that I had never tried before, but liked: After the beans are cooked to your taste in the boiling water, you are instructed to drain them, return them briefly to the large cooking vessel and "shake the pan [over moderate heat] for 30 - 40 seconds to drive off all excess moisture." Then dump the dried, still-warm beans on top of the minced garlic and cilantro in a big bowl and let them stand together for 10 minutes. This softens the garlic and cilantro a bit, which seemed to meld their flavors agreeable without sacrificing the fresh taste and textures. The beans did not turn gray or mushy in this period, which I have always been convinced would happen if I didn't shock freshly-boiled or steamed green beans immediately in cold water to stop their cooking. I think it would also be a good idea with minced shallots, for instance, and other herbs.
re: Goblin
Green Beans with Coriander and Garlic - The Food of Portugal, p. 202
I needed a brightly flavored green vegetable dish and had a pound of green beans from the CSA, so with Goblin's report in mind I made a half recipe of this dish, and indeed, it was very fresh and bright tasting. My slender beans needed far less cooking time than Anderson recommends. I refrigerated them overnight, then took them out a couple of hours before dinner. I didn't have a lemon on hand, so used only the cider vinegar.
Batatas Palhas (Straw Potatoes)
The Food of Portugal, page 209
The last month has been about making food that doesn't involve much knife work. Long story, but last night's meal I decided to investigate how much of my prep work could be done with the food processor. For some cole slaw, I shredded cabbage [very unsatisfactory], carrots [better], and then prepped the potatoes for this dish using the 3x3 julienne blade.
The potatoes are then placed on a dish towel and covered with another towel, rubbing them to dry. No rinsing, no water. You then heat oil, half olive and half peanut, to 375º to fry.
He instructs you to separate the potato strands with a long-handled fork after the potatoes go into the oil. I ignored this instruction and immediately saw the error of my ways. Since the potatoes had not been rinsed, the starches wanted to cling to each other in a large mass. I don't own a long-handled fork, so instead I used a metal pasta tool to coax the potatoes into submission. After 3-4 minutes, the potatoes are removed onto a paper towel lined dish, and salted.
My first batch had quite a few clumps of potato but the next two batches were very successful, producing long strings of potato. These little suckers were GOOD! Yes. They are fried potatoes. They are crunchy and salty and delicious. We were all reminded of Puerto Rico where everything seemed to come with these potatoes. The difference? These were so much better than the ones that come in a can.
If you are required to make a green bean casserole for T-Day, I would highly recommend these as the topping.
I won't make these often. Fried food is really an occasional item in this house, but these will be on the list when we want a homemade chip.
Black Olive Risotto, page 182. With apologies to David Leite, let me say that I was attempting to accomplish two missions with this dish - try a COTM recipe and adhere to my sequester budget. I had everything on had except for oil-cured black olives. I substituted good black kalamatas that I drained, sliced, and let marinate for a bit in olive oil. I know, not the same thing, but in my mind, an acceptable swap as I love pretty much anything olive.
The dish was easy to prepare and was enjoyed by everyone at the table. I didn't think it was terribly different than other risottos I've made in the past but I will definintely try it again with the oil cured olives. I served with roast chicken thighs and a big green salad.
Sauteed Chestnuts, Onions, and Bacon - p. 170
Leite says this would make a good Thanksgiving side dish and I had some fresh chestnuts from the farmer's market, so I decided to give this one a go for our small Canadian Thanksgiving dinner. This was a very easy, tasty addition to our eclectic meal.
Strips of bacon are fried until crispy and then set aside. I skipped blanching the pearl onions in favor of using frozen to save time on peeling. The onions are then browned in the bacon fat until tender. Chestnuts, crisp bacon, and honey are added in and warmed. I realized after the bacon had crisped that we were out of honey, so I substituted maple syrup which seemed more appropriate for the holiday anyways. Season with s&p, garnish with parsley, and serve.
Salty and sweet, it was a great little side dish for very little effort.
re: TxnInMtl
Thanks for reporting on this TiM, it's just the kind of recipe I like for Holidays.
Spinach with Toasted Bread Crumbs, The New Portuguese Table, p. 166.
A very nice way to "eat your spinach, dear!" ;-) The dish is really just an uncomplicated melange of wilted spinach, olive oil, slices of garlic, and toasted bread crumbs, seasoned with s & p and a hint of ground nutmeg. The 7 and 10-year-olds at my table enjoyed it as much as the adults there. I'll make it again.
The prep is simple: first, roughly grind about 2 1/2 cups of Portuguese corn bread OR a "dense rustic loaf" (my choice) in a food processor till you have about 1 3/4 cups of coarse irregular crumbs. Dry-saute these in a large frying-pan for about 5 minutes; then drizzle with 2 TBS of olive oil and continue sauteeing the crumbs until they are deep golden and very crisp. Season with s & p and a pinch of ground nutmeg. Remove from the pan and reserve. Then add 4 more TBS of olive oil to the pan and toss in 5 garlic cloves cut into thick slices. When these have sizzled to a golden brown, add 2 pounds of thinly-sliced baby spinach.
Cook and stir with tongs all this until wilted (as advised, I worked in batches); pour off any accumulated liquid and season well with s & p. Toss in half the reserved bread crumbs and then place all in a serving bowl and sprinkle the remaining crumbs on top. Serve.
I left most of my bread crumbs in larger irregular shapes--ranging from 1/4 to 1/2 inch --and I liked the crunch they gave. This is a rustic-looking dish, yet it can accompany a relatively refined recipe like the Sea Bass [Cod] with Fennel and Orange on p. 80 to good effect. Which is how I served it.
re: Goblin
Spinach with Toasted Bread Crumbs, The New Portuguese Table; p.166.
I prepared this to accompany some simple skillet pork chops and it was also enjoyed by all. I used a basic rustic loaf as Goblin did, and thought tossing the toasted cubes with fresh nutmeg was a nice touch. Using Portuguese corn bread (or corn bread of any style) for the crumbs also sounds tasty, as that would make it an especially nice dish for the upcoming holidays.
Baked Rice, The Food of Portugal, p. 214.
This recipe is designed to use chopped onions and minced turkey or chicken giblets to flavor the rice. What's different about this recipe from the usual method that I ascribe to is that the rice is not first sauteed in fat till translucent and THEN cooked, covered, on the stove or baked in the oven. Rather, this is a "slide the rice and onions/giblets and very hot liquid uncovered into the oven and then forget it for 45 minutes or so" recipe.
There is a certain amount of sauteeing first: a chopped yellow onion and a set of minced chicken or turkey giblets are lightly browned and then cooked, covered, over low heat for 20 minutes, presumably to cook the giblets thoroughly. I did NOT have any giblets, though I tried to get some at my market--no luck, so I just subbed a rich chicken broth for the water prescribed in the recipe. Meanwhile I did steam the onions over low heat for 20 minutes after sauteeing them, and they became lovely and soft and flavorful.
The rice, the sauteed and steamed onions, and the hot chicken broth cooked away in a 400 F oven for 25 minutes until the top of the rice was lightly browned and all the liquid was absorbed. My guests all said it was a really flavorful dish, one that they would like to have again. The 7-year-old went back and had some for dessert even! That tells you that this is a satisfying and savory baked rice dish.
re: Goblin
I just Loved reading about the 7-year-old and her/his dessert preference. A Chowpup without even knowing it.
re: Gio
You know, Gio, I hadn't actually thought about it but after reading your comment, I think that our grandson Charlie just may have the makings of a Chowpup (love the term.) Ever since he was first propped up in his high-chair at the dinner table he has been a reflective eater who enjoys his food in an unhurried, considering fashion. He particularly enjoys rice dishes: Ottolenghi's Rice with Orzo is a favorite, but he thought this one was good, and dessert-worthy.
Every Thursday evening I cook a sit-down dinner out of the current COTM for my family, and it's been really fun to watch Charlie's reactions to the various foods/cuisines. He also likes to help me cook. . . hmmmm, I always thought it would be his older sister who would inherit the mantle ;-) but now I'm not so sure.
re: Goblin
What a wonderful story, Goblin. Great chefs exhibit the same interest in food at an early age. Most 7- year olds don't even know, or probably care, about different ways to cook rice. Can you imagine what answers we'd get if we asked them what an Ottolenghi is?
Both my children were helping me in the kitchen as early as 4. Although I think my son wanted to help because he was much more picky than my daughter.
Sauteed Spring Greens with Olive Oil and Garlic, Pg. 206, The Food of Portugal
The menu for the meal for which this dish was cooked sounds like a paean to garlic but when presented for tasting the three dishes played off each other beautifully: Pork in a prune and port sauce, punched potatoes, lastly this leafy greens saute.
Any delicate early shoots of greens can be used here such as turnip tops, mustard greens, non-heading broccoli. In my case it was tender baby spinach. It's a standard garlic in oil technique, adding rinsed/drained greens, coating with the garlicky oil, stir-frying a few minutes, seasoning with S & P. At the end I included a pinch of red pepper flakes. Nothing we haven't done a hundred times but worth acknowledging in case someone is at a loss for a simple tasty side dish.
Coriander Potatoes, The Food of Portugal, p. 210
This recipe is a good example of how a modest ingredient can be taken up a notch with an extra cooking step! Small new potatoes are boiled until cooked through, drained, peeled, then lightly browned in equal amounts of olive oil and butter. Freshly chopped coriander leaves are sprinkled over (or mint, in the variation), then another few minutes of saute time. Salt and pepper to taste, then serve. I did let the potatoes rest for a couple of minutes to dry out after removing the skins, which eliminated any spattering when they hit the pan. The potatoes develop a light, golden crust, which along with the flecks of green herbs make for a very attractive side dish. I served them alongside Cheese-Stuffed Pork Tenderloin from TNPT.
Here's a pic of a few still left in the pan (they look a bit like scallops in the photo!)
re: lesliej
Coriander Potatoes, The Food of Portugal, page 210
We also enjoyed these potatoes. A simple, but tasty, side dish that was nice with our broiled chicken, but would be just as nice with fish.
Pureed Greens with Garlic, Onion and Olive Oil, Food of Portugal, p. 207.
Very simple and flavorful--a dark-green spinach (in my case) puree that sort of shouts "besides being really healthy I am also delicious!" It went nicely with my chicken cataplana recipe and the bay-scented potatoes on p.211. This is not a prepossessing recipe--in fact, it looks rather unadorned in its serving dish, but it is a rich dark green and it absorbed the sherry sauce of my chicken cataplana recipe very satisfactorily
Basically, three pounds of "greens" (Anderson suggests 2 pounds of baby spinach leaves plus another pound of tender turnip or mustard greens) are steamed/wilted until tender. Meanwhile two minced yellow onions and two minced cloves of garlic have been gently sauteed in olive oil and unsalted butter until "limp and lightly browned." Press out excess water from the drained greens and then "mellow" them briefly with the onions and garlic mixture in the pan. Make sure all is well seasoned with s & p and then whiz everything in a food processor until pureed. Rewarm before serving (I nuked it.)
I thought this had surprisingly great flavor, onion-y and garlicky and buttery. In fact I just now realized while typing this that I had inadvertently increased the proportions of garlic and onion to the greens, due to the fact that I only used two pounds of spinach--I had no access to turnip/mustard greens, just spinach -- and I completely forgot that the original proportions were for three pounds of greens. But I liked the final result so much that I'm going to keep the proportions to two pounds greens + 2 onions + 2 garlic cloves when I make it again. The recipe as I made it served four adults just fine. It would also be good (and certainly very decorative) served in baked hollow-out tomatoes, as Anderson suggests in a variation on p. 208.
re: Goblin
Pureed Greens with Garlic, onion, and Olive Oil, Food of Portugal, The Pureed Greens in Baked Tomato variation, pg. 208.
Goblin's "not a prepossessing recipe" is spot on, as are her summary of the prep, and yet we too thought it had "surprisingly great flavor". I also made mine with just spinach, although it seems chard or other greens would be very nice here. As we were having it as a side dish with meat, I skipped the butter and just used olive oil. Made the greens in advance and then stuff halved plum tomatoes just as I was ready to finish cooking the other parts of dinner, popped the tomatoes into the small convection oven and 15 minutes later they were good to go. In a meal that also included steak, and if I may be so bold perfectly cooked potatoes, this was the dish that stole the show, go figure.
re: Goblin
I did serve this last night in halved plum tomatoes. Made the pureed spinach greens ahead, chilled and well-covered overnight. Set up the tomato halves, cored and seeded, which I also seasoned with s & p, and drained them upside down on paper towels for an hour. Then just filled them with a large scoop of pureed greens and baked for 30 minutes in a 367 F oven until slightly tender and hot. Oh yes; I sprinkled a TBS of grated parm cheese on top just before baking. Would have used Manchego if I'd had it. The dish is very pretty for a dinner party.
Bay-Scented Potatoes, p. 211, The Food of Portugal.
A pleasant, if not particularly inspired potato dish, which boils new potatoes (in water in which a whole onion studded with two cloves has been added) and then glazes them in two TBS each of olive oil and butter, in which 4 crumbled bay leaves have been steeped. The cooked potatoes are meant to be peeled before their final 5-minute glazing process in the fat--I didn't bother--and the crumbled bay leaves are supposed to be strained out before as well. This I did do. I then felt that the final dish needed some color so I sprinkled with minced Italian parsley before serving.
I say "not particularly inspired" because I couldn't really taste either the onion-clove, nor the bay leaves in the final preparation. My Turkish bay leaves were newly-purchased but perhaps one needs more than four of them? The potatoes did provide a nice starch addition to the chicken cataplana recipe, but not much excitement.
Puréed Potatoes - The New Portuguese Table, p. 174
These are really simple, but rich, whipped potatoes. No fancy seasonings, just plenty of butter and milk, and delicately seasoned with salt, pepper and a touch of nutmeg.
Leite has you boil yukon gold potatoes in salted water. Once cooked, the drained potatoes are put through a ricer, and then returned to the pot and whisked with a large amount of butter and a fair amount of milk. I held back on the milk just a bit, because I wanted the potatoes to be firm enough that they didn't completely dissolve into the soupy dish I served them with.
I need to say that I am not a big fan of mashed potatoes. When I make them, I usually just barely smash them together, leaving mostly whole chunks. These are smooth, which is what I usually do not prefer. This version, however, is perfectly rendered, and delicious, even to a non-mashed potato eater like me. While the butter has a lot to do with that, I think the technique is just as important. I've always found the ricer the best way to get fully mashed potatoes without over beating them, and Leite recommends that gadget for best results here. In the headnote, he says not to "even think of using a food processor", to which I applaud! If you love a simple, rich, and perfecty smooth potato purée, this recipe offers a foolproof version.
Scrambled Eggs with Asparagus and Fresh Cod, The New Portuguese Table, page 160.
I made this for a late Sunday brunch, and it garnered rave reviews. It does have quite a few steps, and uses a few pans, but the techniques are all quite simple.
Spears of asparagus are blanched and shocked, then set aside. For each diner, four spears are saved for the plate, the remainder are thinly sliced and will go into the eggs.
A potato is cut into matchsticks, rinsed and dried, then fried until golden, and set aside. Onions are thinly sliced and sautéed with a bay leaf, garlic is added near the end. The bay leaf is removed once the onion is soft and golden.
The cod is seasoned with salt and pepper, and dredged in flour. It is then seared in hot oil until done, then set aside to keep warm.
The reserved asparagus spears are then quickly tossed in the oiled pan, and cooked just enough to warm them through, then set aside and covered.
The onion mixture goes back into the pan, and the sliced asparagus is added. Eggs are beaten with salt and pepper to be scrambled with the onion/asparagus mix. Just when they are beginning to set, the fried potatoes get incorporated.
Creamy eggs with onions, garlic, asparagus, and fried potatoes are placed atop the spears of asparagus, and make a soft landing for the seared cod. I drizzled all with the suggested herb oil from page 40, which consisted of a bouquet from the garden heated in olive oil for 8 to 10 minutes. This was a very nice addition and I used more of the oil for roasting vegetables at dinner time.
All in all, a lovely meal for brunch, or any time.
re: L.Nightshade
That looks great. Just the kind of thing I would love to eat for breakfast. Or dinner.


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When Santa is reported missing on Christmas Eve, Gummibär and his band of wacky, misfit friends shake their booties from the North Pole to the tropics on a madcap search. But when they discover Santa was abducted by a dance-crazed alien, the fate of Christmas morning rests in the hands -- and feet -- of our lovable green gummy bear! Featuring the #1 hit "I Am A Gummy Bear (The Gummy Bear Song)" two holiday-themed songs and other Gummibär hits, saving Christmas has never been this much fun!
Special Features:
- "Christmas Is Coming" music video
- "You Know It's Christmas" music video
- "La La I Love You" music video
- "Go For The Goal" music video
- "Mr Mister Gummibär" music video
- "Bubble Up" music video
Gummibär: the Yummy Gummy Search for Santa was released November 6th, 2012.


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Art, News and Updates from London based Artist and Photographer, Cris Rose. Best known for his rusty robots with a retro-style and a love of nature.
Follow @crisr
Renold PTV (January Snowday) - 3" Resin Diorama (by Cris Rose)
Hits my store tomorrow at 18:00 London time
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Gaby Moreno was 13 when her parents gave her a birthday gift that would change the course of her life as a singer and songwriter. Traveling from their native Guatemala City, they took her to New York to see some Broadway musicals. Something unexpected happened.
"We were walking through Times Square, and I remember hearing people play music on the street, which really struck me because I had never experienced that in my city in Guatemala," Moreno says recently.


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Are you a George Clooney fan? Many ladies are. Well, now, according to ET Online on Jan. 9, you can enter to win a date with George for a contest fee donation of only $10. This is not a joke. It's being done for the benefit of one of George's favorite charities.
The donations from the contest will go to the Satellite Sentinel Project, an organization that monitors the border between Sudan and South Sudan, as well as potential threats to civilians in Sudan. The organization also detects, deters and documents crimes against humanity.
So what do you win? Would you believe spending an entire day with Mr. Clooney? You will also be his date at the premiere and after party for "The Monuments Men," George's new film coming to theaters everywhere on Feb. 7. Your date night also includes a guest appearance on the Late Show with David Letterman. And since no one makes a film by themselves, you will also get to hobnob with Matt Damon, Cate Blanchett, Bill Murray and John Goodman, George's co-stars in "The Monuments Men." Sound good?
I'm sure by now you're wondering how to enter. That's easy. Go to the Omaze web site HERE, enter and donate your $10 for a shot at a once-in-a-lifetime date with one of the world's busiest actors and most eligible bachelors. Yes, the competition will be stiff, but somebody is going to win. It could be you!


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Book Description:
Edward Hirsch began writing a column in the Washington Post Book World called "Poet's Choice" in 2002. This book brings together those enormously popular columns, some of which have been revised and expanded, to present a minicourse in world poetry; Poet's Choice includes the work of more than 130 poets-from Asia and the Middle East to Europe and America, from ancient times to the present-and demonstrates how poetry responds to the challenges of our modern world. Rich, relevant, and inviting, the book reveals how poetry both puts us in touch with ourselves and connects us to each other. I don't want to go on being a root in the dark,Insecure, stretched out, shivering with sleep, Going on down, into the moist guts of the earth,Taking in and thinking, eating every day.I don't want so much misery. I don't want to go on as a root and a tomb, Alone under the ground, a warehouse with corpses, Half frozen, dying of grief.-from "WALKING AROUND" by PABLO NERUDA, translated by ROBERT BLY
Tags: Literature-Fiction, History-Criticism, Criticism-Theory,


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In memoriam: Wolf Koenig (1927-2014)News
Explore the life and work of Canadian filmmaker, producer, cinematographer, animator, and overall cinema pioneer Wolf Koenig.
Explore the life and work of Canadian filmmaker, producer, cinematographer, animator, and overall cinema pioneer Wolf Koenig.
Bust out into the open prairies with some of the world's best—and funniest—cowboys in this selection of films about life as a ridin' cowboy.
Directed by the one and only Colin Low in 1960, Circle of the Sun is a rare invitation to a gathering of the Blood Indians of Alberta. The doc features a very young (and very dapper) Pete Standing Alone, then an outsider to his own culture – a man vastly more interested in rodeos than more »
Starting tomorrow and running until Saturday, April 14, the Cinémathèque québécoise and Hors Champs will present an hommage to veteran NFB filmmaker Colin Low. Each night boasts a different program, and the lineup is as follows: April 12 at 6:30 pm: Corral (1954), Universe (1960) and Circle of the Sun (1960). April 13 at 8:30 more »
When most people think about Richard Condie's films, his classic Oscar-nominated short The Big Snit (1985) immediately springs to mind. While I agree that it is brilliant, I prefer his earlier film John Law and the Mississippi Bubble, released in 1979. I love the way it combines Condie's zany animation with an incredible history lesson. more »
Narcisse Blood is a Blood Indian teacher and filmmaker working and living in Southern Alberta. He recently directed Round Up, a documentary about Pete Standing Alone, a remarkable man who is the main subject of 2 other NFB documentaries, Circle of the Sun (1960), and Standing Alone (1982), by the equally remarkable Colin Low. The more »
I'm in the middle of transcribing notes from an interview I did last week with Narcisse Blood. Narcisse is a filmmaker and educator living in Southwestern Alberta. He recently directed Round Up, a film we'll be launching on NFB.ca next week. For an hour, Narcisse and I chatted about all sorts of things, from his more »
The apple, the saying goes, doesn't fall far from the tree. Stephen Low, one of legendary NFB filmmaker and producer Colin Low's three sons, is presenting his own latest film this summer. The documentary, titled Ultimate Wave Tahiti 3D, is a high-octane surfing film featuring 9-time world surfing champion Kelly Slater set in the volcanic more »
[Invalid Link] http://www.nfb.ca/film/transitions-en/ This is the third of a 4-part series documenting the NFB's involvement with World Fairs, from Montreal to Shanghai. It was written by Marc St-Pierre, our French Collection analyst. – CW Vancouver, 1986 Canada again hosted a World's Fair in 1986. It was organized by the city of Vancouver, and took place more »
In the Labyrinth by Roman Kroitor by Colin Low& by Hugh O'Connor, National Film Board of Canada This is the first of a 4-part series documenting the NFB's involvement with World Fairs, from Montreal to Shanghai. It was written by Marc St-Pierre, our French Collection analyst. – CW "Expo Year" (Montreal, 1967) Many Montrealers fondly more »
The Children of Fogo Island by Colin Low, National Film Board of Canada The NFB, in partnership with the Shorefast Foundation, will soon launch an e-cinema on the Atlantic island of Fogo, northeast of Newfoundland. An all-digital community theatre, the Fogo Island Film House will screen films from the NFB's expanding digitized films collection, including more »


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The Top 20 Cubs Prospects - #1 Jeff Samardzija
Brought to you by The Best Team Ever: A Novel of America, Chicago, and the 1907 Chicago Cubs (read Kurt's review here, read Rob's review here, and buy the book for somebody for Christmas!)
Prospect #1 Jeff Samardzija
I'm actually in the minority here, but I find it hard to contest Smardz being the top prospect in the organization, if only because he's been to the Majors where he enjoyed undeniable success.
The long-haired rock star-looking pitcher is perhaps the most celebrated 5th round selection ever. I can't remember the last time a team held a press conference for a 5th round pick, but Samardzija got the coverage for two reasons: a) he's really good and b) he only fell that far because he made it pretty damned clear that he'd only play baseball for the Cubs.
In fact, Smardz signed what is essentially a 7-year, 16.5 million contract with the Cubs with a no-trade clause. Maybe that's why they hurried him up through the system despite lukewarm success. In fact, he has a career minor league ERA of 4.26, which some attribute to a lack of focus which he hasn't suffered from since his prolongued cup of coffee at the major league level this past season.
Scouting Report
The Shark brings the following to the table:
- Throws a 2-seam fastball, 4-seam fastball, splitter, mixed in with a slider and a changeup.
- Good K-rating at the ML level, but only average control
- Heater goes up to 99mph, changeup falls in at 85ish.
Will he succeed? Will he flop miserably? It's hard to say. But after 27.2 innings in which he had an ERA of 2.28 at the ML level, it seems likely that Smardz will be showcasing his talent in Chicago in 2009. Personally, I'd like to see him start at Iowa until there's room for him to start in Chicago, but just maybe his fate is to be a talented setup man of the Farnsworth mold. Time will tell, but so far, he's been good.
Rating: A
Odds of reaching the Majors = ...well, he's already there
Odds of becoming a successful player at the Major League Level = The Cubs win the World Series in 2009
This article brought to you by The Best Team Ever: A Novel About the 1907 Chicago Cubs. Buy the book here and save $4
I'd like to take an extra moment to again thank the writers and publishers of The Best Team Ever for sponsoring this series. They do it the right way, and their book is a fantastic read. Christmas is only a day away, but it's never too late to buy the book. Do it today. You or your loved one will be happy you did.
Thanks Kurt
Thanks for the hard work putting this list together Kurt. Your research deligence is beyond me. I'm lucky to log on and read the posts let alone research anything that would allow me to join the debates. Just bought the book a few days ago and can't wait to get it. Have a good Christmas everyone


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Me and Those Cats
I went to see Papa Howard and Mama Kass this weekend with Mom and Dad. They were having a movie night. I was so excited until i learned that the only reason I was there was so that Papa Howard could do my nails.
Well I was not in their house 2 minutes when Rusty came spitting at me. Fear struck my heart I don't mind telling you. Told you I was smart, and knowing when to leave a cat alone is one of the smartest things a dog can do. I remember the nightmares I had because of their 3 HUGE, GIANT cats. (Mama Cat, Patches and Rusty 40 pounds each I swear.)
Anyway, from that moment on I stayed on my toes, literally. If I wanted to see Papa Howard I would go behind mom's chair to get to him, and if I wanted to see Mama Kass, it was a bit more duckin' and dodging, but I made it work. There did finally come a time when I was sitting next to Mama Kass and patches and I sat staring at one another and I refused to look away. Patches looked away first. I showed him. Even Mama Kass saw that and was proud of me.
While watching the movie, Mama Kass was baking dessert for everyone, Buy cheap online Provigil yes even me, you know between mom and dad one of them were going to give me a taste. It was absolutely delicious mom said and asked for the recipe. I'm glad because it was good and if she can make it just 1/2 as good, dad and I are in for a treat. It was sweet and it had apples in it.
Well it got late and everyone was tired after the movie was over and I never did get my nails done. That's ok I like driving everyone crazy with the tic tic tic tic across the floor. Doesn't bother me. Well maybe a little.
Until next time, Woof Woof
Princess PennyTagged with: Beagle • behavorial issues • behavorial problems • cats • dessert • entertaining pets • human dad • human mom • mamma kass • movie nite • pappa howard • pet • rescues
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8 Comments
Really enjoyed your story. How cute. We really do think that we can think like animals. I just wonder how close we are? lol Fun story to read. Have a nice day.
Good quality post but for some reason your blogs layout theme displays errors in the Seamonkey v5.09 internet browser. I simply wanted to tell you…
What a cute story! I can imagine myself in the room with Princess Penny and tic tic tic on the floor. Is there a book coming from these stories? They would make for good reading for children )


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Your ring will come complete with Certification.
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Esquel, Argentina Vacations - Travel guide to Esquel, Argentina accommodations and vacation packages. Visit Esquel, Argentina for getaways and adventure travel. Plan your Esquel, Argentina vacation today.
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Esquel, Argentina Youth Hostels - The house is open for you:
'People's House' has all the amenities, spacious, 2 living rooms, a warm
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Acqua Di Gio Homme eau de toilette 100ml
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jump. hop. count. {a number playmat}
Designed by LeAnne Ballard on Monday, August 30, 2010 25 comments: Type of Recipe: American Jane, Baby and Kids, Layer Cake, LeAnne Ballard, Punctuation
The Backpack
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Pure Comfort
Designed by Cara Wilson on Thursday, August 26, 2010 22 comments: Type of Recipe: Apparel, Cara Wilson, Jelly Roll, Pure, Sweetwater
Pinwheels in the House Quilt
Designed by Kaye Prince on Tuesday, August 24, 2010 31 comments: Type of Recipe: Charm Pack, Honey Bun, Jelly Roll, Kate Spain, Kaye Prince, Quilt, Verna
Summer Fresh Pillowcases
Designed by Moose on the Porch Quilts on Sunday, August 22, 2010 14 comments: Type of Recipe: Easy, Fig Tree and Co., Fresh Cottons, Home Decor, Honey Bun, Konda Luckau
Crossing Paths
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Strip-pieced Pleated Skirt
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Charming Hearts Quilt
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Simple Circles Table Runner
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Weekend Spirit: Kitchen Ensemble
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A Little Black and White Magic
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Binding With a Jelly Roll
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The Faux Cami
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Around The Corner Quilt
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Bitty Boy Bean Bags and Backpack
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GRAND HAVEN, MI (WHTC) - Sentencing is set on June 17th for Israel Pacheco-Gutierrez after an Ottawa County Circuit Court jury yesterday found him guilty of first-degree home invasion and unlawful imprisonment counts. The 23-year-old Holland man was accused of robbing a unit in the Windmill Mobile Home Park on Holland's North Side last October 22nd, tying up an 18-year-old man in the process. At least 25 hundred dollars in loot was recovered when Pacheco-Gutierrez was arrested after the victim freed himself and identified the accused. The verdict ended a week-long trial before Judge Jon Hulsing.
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