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Cilantro - Love it or Hate it?
I'm curious about the upsurge of using cilatro as an ingredient or garnish. Over the past 10 -12 years, it's become the new parsley, with all the celebrity chefs as well as "everyday" restaurant chefs using it in abundance; although, some of them are beginning to acknowledge that there are those who don't actually worship it as do others.
Personally, I cannot abide it - the taste or even moreso, the aroma. Am I that much in the minority?
I HATE it!! Have tried it over and over, both at home, in restaurants, and in Mexico, Spain,and Morocco. Just can not abide it. Don't get its popularity.
I hate it. I think we are missing an enzyme so it tastes gross. I've heard that at least, might not be true.
You are not in the minority at all. There is even a site I think it's call Ihatecilantro.com or something like that.
I cannot get cilantro in my little hick town and a lot of recipes called for it. I didn't even know what it was.
My darling daughter sent me up some seeds and I grew my own.
After they got big enough, I tasted a leaf. OMG Sunlight dishwashing soap. It took hours and hours and a mickey of rye to get the awful taste out of my mouth.
I committed herbacide on that devil's weed.
Edit. Just checked on that site http://www.ihatecilantro.com/
I love it. But I know that many people can't abide it. Too bad. Lots of Asian and Latin American dishes would taste quite inauthentic without it.
Have replaced every parsley recipe with cilantro, love it. When plating soups and pastas that have cilantro, use uncooked as base and the cooked on top, cannot get enough.
Yes, you are in the minority. A small percent of the population perceives a soapy taste with cilantro but they tend to be vocal but obviously it is much less then 25% so you are in the minority.
re: KTinNYC
"Obviously". 25% is the rough estimation I've seen for years - while it's a minority, of course....
And the best replacement for cilantro is celery leaves.
re: Karl S
Ah, I like the celery leaf idea. Although I rarely have celery :)
re: c oliver
I'm not wild about celery leaves- wed taste and texture. Love celery, though
re: Karl S
I've never been able to find a credible source for the percentage of people who have this aversion to cilantro so I just made up the number. I'm pretty certain it's lower than 25%. If you can cite something solid I'd love to see it.
re: KTinNYC
So, you don't know it's smaller than 25% - obviously, either. I read this estimate back in the pre-Internet days in cooking literature, but I have no citations to offer.
re: Karl S
I don't. My number is completely anecdotal.
re: KTinNYC
So it's not obviously lower than 25%
re: Karl S
You honestly believe more than one in four has this aversion?
re: KTinNYC
1 in five or 1 in four easily - it's hardly an uncommon aversion.
re: Karl S
As others have also pointed out, it's cultural and therefore locational. Maybe in the US (or even Europe) the dislike of cilantro is 1 in 4 or 5.
In Mexico, Latin / South America, and Asia, it might be one in I-don't-know-how-many-thousand.
And all you people who don't like cilantro, no doubt you inhale blissfully on stinky cheese?
re: Karl S
The palate enzyme may be different, but how can you say it's not the issue of smell?
The stuff reeks, and I sense that through my nose as well as via my mouth.
Unless you are saying cilantro is not sensed through the nose, which a lot of people here seem to be experiencing.
re: Karl S
No way the number is that high. No chef or restaurant owner would serve food that 25% of their customers couldn't eat. This is common sense. In fact, a server at a Mexican or Asian restaurant could probably give us a better idea of how many people request their food without it, or send their food back because it tastes like soap. Anyone?
re: dvsndvs
I don't think the server would have a very accurate estimate either. The people who have this aversion may just ignore the cuisines they know contain cilantro or they have ordering strategies for dishes they know do not contain cilantro.
re: dvsndvs
Yes, but that's not a statistic that's reliable. You would need to look at the general population. People who go to those restaurants like the food; that's why they go.
It's also worth noting that in many restaurants serving dishes in which cilantro is a part, the cilantro is often more of a garnish or late-cooking-stage add-in, chopped up and thrown on top just before the dish comes out of the kitchen. It is usually not a problem to ask the server to "hold the cilantro", as I have had to do for my husband--actually, that's usually "please put the cilantro on the side", as I do enjoy it.
In Toronto, where I live, there are many restaurants where more than 25% of Torontonians wouldn't eat. Not just because of ingredients, but price (too high or too low), and other factors. However, restaurants continue to do well, since they can't accommodate anywhere near this percent of the population. What percentage of people do you think are attracted to vegetarian restaurants? Yet, Toronto has quite a few, and they can do very well.
That said, this writer says that food scientists put the number at 15%. Don't know where she got that information.
A possible genetic link to the unpleasantness?
"The investigators found that identical twins almost always had the same degree of pleasant/unpleasant perception of cilantro. However, there was very little agreement among fraternal twins. Wysocki says since identical twins share the same genes and fraternal twins share about 50 percent of their genes, the findings strongly suggest a genetic link to how a person perceives the smell of cilantro. Next, the researchers would like to obtain DNA samples from the twins to look for specific genes that may be responsible for like or dislike of cilantro."
re: KTinNYC
To me, cilantro is marginally soapy, though it doesn't bother me enough to make me not want to eat it; in fact, I like cilantro where appropriate. My husband, on the other hand, perceives a strong metallic taste with cilantro, and I can't even sneak it, finely chopped, into dishes. It is frustrating having a spouse who cannot abide an ingredient that is so common, and adds so much distinctive flavour to healthy recipes I want to make!!!!
i do know some of the people to whom it tastes funny but i feel bad for them. :) it is my FAVORITE. that and ginger. i mean i could probably just eat a handful of it. and i love the smell. ina garten (whose one of my favorites because her recipes actually turn out great for me) hates it though. and says so unabashedly. so her recipes never have it.
re: AMFM
I have heard that there are 'cilantro cultures' vs 'parsley cultures'; i.c. cuisines that rely on one vs. the other. There are a few foodways (not too many) that use both.
I know that in non-cilantro cultures there are a small percentage of people who find the taste objectionable because of their genetics; and yes, they are a vocal minority.
I've never come across their counterparts in cilantro cultures (e.g. know any Thai, Mexican, or Indian people who hate cilantro?).
Count me in as one who loves the fresh herbal taste and aroma of cilantro. I like to mince together cilantro, basil, and mint and sprinkle on lots of items. I love to float sprigs of cilantro on soup and breathe in the released fragrance.
It took me a while to appreciate parsley (too bland), until I had good tabbouleh. I like basil better than parsley; also chiffonaded and sprinkled on hot soup. But I don't have and never had any active dislike of parsley.
re: billieboy
Her loss. :)
And cilantro is not a hallmark of French cuisine, so she could get away disliking it.
But you couldn't do without it in Indian, Thai, Mexican, and many other cuisines. French cuisine is not the be-all and end-all of great food.
I love it...but I love parsley too. I have not switched out cilantro for parsley in all of my recipes, either. Parsley <I believe> packs a better nutritional punch than cilantro which is important to me and I use it almost like a lettuce now in my salads, love it dipped in hummus. Cilantro is more of garnish for certain dishes, but I use it abundantly in those dishes because I do love the flavor.
re: c oliver
Hate it.......No matter what you have to eat, if it has cilatro on it, that is all I can taste..Much too strong. The first time I tried it was a genuine Mexican taco. They put cilantro on it and that is all I could taste. I gave it a fair shake and tried it again, and again,. Same results. Too overpowering of an herb.
re: c oliver
Cilantro is a distinct taste by far CO. I hate to say one sub one for another but when calling for cilantro in most cases you should use cilantro but for less flavor you could get away with parsley. But if it calls for parsley, DON"T use cilantro.
Just my opinion.
I keep dried parsley as a back up. Usually my dried fresh parsley, so I feel a little better about it.
HONESTLY, I couldn't live without either. I LOVE cilantro and use it all the time. I grow all fresh herbs in my garden.
re: c oliver
I love cilantro too!
Except for the time, I mistakingly bought it rather than flat leaf parsley ... (Hey I must've had a cold ?)
I got quite the shock when I took a hearty bite of my prepared dish!
Ughh - it wasn't good!
It was quite a shocking taste when you are expecting the delicate taste of parsley!
re: Val
Started by hating the taste years ago. Soapy, you bet. Now I love it. Couldn't live without it. Mexican, Thai, as part of a paste for meat, a garnish/flavour enhancer for salads... all sorts of uses in the kitchen. House just wouldn't be a home without it. Swap it for parsley? I don't think so.
re: Googs
it's interesting. i DON'T like parsley much. i like it in cooked dishes (love ina's spaghetti and meatballs - from rao's - for one) but not that much in raw applications. i love a lot of middle eastern cuisine but i don't really love any tabbouleh. even those others think are good. to me - IT is too strong. way stronger than cilantro. interesting how everyone's taste buds are a bit different.
re: invinotheresverde
You and I are in the same boat with our husbands!!! ARGH
re: Full tummy
My DH hates oregano. But he will eat pizza or pasta when we eat out. I tell him they put it in their sauces all the time. If I try to sneak it into my sauce at home, he can tell it and doesn't like it. Go figure.
Is there anyone else out there that once hated it but grew accustomed to it and now enjoys it? That's my story. First ate it in food a Thai nurse brought into the hospital where I worked, and had to be polite but was miserable. Same thing when a friend cooked a huge batch of oysters an hour out of the water and grabbed cilantro instead of Italian parsley to go with them. But that was years ago, and just like coconut, I have come to love it.
re: lemons
I don't mean to sidetrack, but I was this way with celery. Hated it first few times: strong and unfamiliar taste. Then over time I have grown to like it a lot.
Olives too, disliked them the first few times; now am totally addicted to them.
re: billieboy
bb, I'm right there with you on this one. The mere smell reminds me of something akin to a soured dish cloth. There is no way I could ever get past that - and the foul oder (to my olfactory senses) does preclude any chance of good flavor. :/
re: CocoaNut
I hated it as a kid and would try to pick it out of salsa. Sometime in college I started to find it less objectionable but preferred it wasn't in my food. I like it now. I didn't try to overcome it, btw. It just happened at some point.
re: megmosa
I was the same way, hated cilantro when I was young (pre-teen), but somehow came to enjoy it. We'd go to a local mexican place and I'd always order the carne asada, which had cilantro. I think I'd ask them to leave it out, but it was premade or something and would always have flecks in it. So I spent most of my time removing miniscule bits of cilantro. I think I finally got tired of the intricate surgery I had to perform on my dinner (we ate there A LOT), and just started eating it. I enjoy it now as much as any other herb, but it's not my favorite so much so that I seek out recipes with it (that would be basil). So yeah, I overcame it naturally.
re: lemons
I'm the same as you and several others on this thread. I hated cilantro when I was a kid (and I wasn't a very picky eater)--the taste seemed to travel through my mouth and up my nose and overwhelm everything. Now I can't imagine a bahn mi without it.
re: pickledginger
Just have to say that when I first glanced at your screen name I read it as "pickledinger." WAY more fun that way :)
re: c oliver
Haha, that _is_ great. I was hoping for a relatively foolproof screen name, but your way of reading it makes me smile.
re: pickledginger
Funny how the brain works. There's a thread by someone who wants to replace her old, cheap pots and pans. S/he referred to them as "crappy pots" and I see that in a different light than intended. And somehow "pickle dinger" sounds a little dirty :)
re: c oliver
yeah, pickledinger sounds like a game we might play out in the back yard in the huge brand-new frigidaire delivery box. ah, the first taste of privacy! you show me your pickledinger? ;-).
re: alkapal
Exactly! Great minds....
I'm like Googs: hated it years ago.
I remember my first exposure to it. We were at an ubiquitous Vietnamese restaurant and each ordered dinner # such and such (soup, spring roll, grilled chicken or beef or shrimp or combination thereof).
I asked the waiter to substitute a small tonkinese soup over the included house soup and pay whatever difference (i hadn't had a Tonkinese soup up to that point). My buddy said yeah, me too, and so did his girlfriend.
"And you, ma'am" the waiter asked my girlfriend (now wife)
"No, not me, I'll stick to the house soup".
So we're thinking we're cutting edge, trying new and exciting, etc etc.
The waiter brings our 3 tonkinese and 1 house soup.
We all dive in.
We look at each other, and same as billieboy, think we're slurping dishwater.
The wife had the last laugh that night as she really enjoyed the cilantro-less house soup.
That was maybe 20 years and over 7000 meals ago.
I've come to really appreciate and like cilantro. And yeah, many dishes just wouldn't be the same without.
Parsley....maybe not so much.
The thing I have found is that the dislike of cilantro is not like other food dislikes. I am not a picky eater by any means. Just a couple of things I don't like but don't make a big deal about it. But people who don't like cilantro absolutely HATE it and are very vocal about it.
re: billieboy
hi there,
there's a great article titled, "Getting to the Root of the Great Cilantro Divide," that indicates that perhaps the reason many people don't like cilantro is because they are "non-tasters," as opposed to "super-tasters." Check it out:
As for me, can't get enough!
re: chinkyeeboy
No time to find but there's thread going right now about supertasters. Really interesting.
re: c oliver
Supertaster thread http://chowhound.chow.com/topics/603685
re: billieboy
Re: being very vocal about disliking cilantro: I think it's an attempt to stake out a cultural space.
For e.g., people who dislike stinky cheese are frequently criticized as not being widely exposed to gourmet food, unappreciative of the finer things of life, etc.
Cilantro haters don't want to be seen that way, so they try to be the first to make a loud noise about it.
Cilantro is a wonderful flavour and an essential element in so many world cuisines, but not in mainstream US. It's hardly a passing fad.
Disliking cilantro may be genetic, but it ultimately is personal. There's nothing objectionable about cilantro itself, and disliking it makes as much sense as disliking garlic.
Disliking garlic used to be common in Anglo-based cultures until after WW-II. Garlic was seen as stinky, characteristic of "lower classes" or "undesirable immigrants" (i.e. from non-Anglo backgrounds, usually Mediterranean, Eastern European, etc.). You come across so many references to this in period novels, for e.g.
Fresh basil used to be seen as pretty unusual too (e.g. that movie IIRC called "First Night")
Now garlic and basil are seen as pretty mainstream. And cilantro will get that way too. And I bet that as the numbers of people who have exposure and get used to it goes up, the numbers of people who find it "genetically" soapy-tasting will go way down.
re: Rasam
Actually, I think it has more to do with the the fact that people who like cilantro tend to luuuuuv it, and are rather imperialistic about favoring it in cooking. The cilantro haters have to articulate stronger boundaries in order to be heard, as it were.
Also, the dislike of cilantro by many appears to have a physiological rather than psychological root (an enzyme issue in the palate), so don't expect commonality to make this issue disappear.
re: Karl S
I think most people who grew up with it use cilantro judiciously. Those who see it as a trendy or fancy ingredient might over use it just like they do any other "hot" ingredient like balsamic vinegar, sun-dried tomatoes or truffle oil.
re: KTinNYC
It's not that cilantro is fancy. Rather, it's a bold flavoring. And American palates coarsened by decades of processed foods tend to relish MORE! BIGGER! BOLDER! FLAVORS! Our foods tend to be overseasoned in the past half generation. Cilantro, like capsaicin, is one of the crutches for that.
re: Karl S
I don't find cilantro more bold than say, dill, basil or flat leaf parsley.
re: Karl S
It's interesting that you perceive that American palates have been "coarsened by decades of processed foods", and that's why they want bigger ... bolder etc. flavours.
I saw it more as American palates are opening up to more world cuisines which tend to be bolder and use spices more.
re: mrbigshotno.1
That sounds great. How do French shallots differ from "regular"?
re: c oliver
French are the standard "regular" ones, there are different types grown all over, some very bitter some almost tastless. I grow them in the summer (huge yeilds), run them through a meat grinder and freeze them in 2oz. portion cups. never had luck with cilantro, I just buy it.
re: mrbigshotno.1
That sounds really good, and like a first-cousin to the Indian green chutney (chutney made of pureed cilantro + a little onion, ginger, green chillies, salt, lemon juice, smidgen of sugar). Sometimes yogurt / buttermilk is added.
It morphs into mint chutney when a little mint is added to the puree.
It's your basic dip for pakoras, samosas, found in every Indian restaurant, and it's sprinkled on chaat, etc.
re: Rasam
and i could also eat that with a spoon! but i HATE the tamarind one. i just think it's all personal and while i agree that it is a value to learn to live with things, i just think that the whole idea that it makes you better or worse than someone else (based on palate) if you like something is silly. and Rasam - that's to the thread as a whole. obviously you're not saying that!
I'm a hater, but I don't think it tastes like soap. On the contrary, it tastes like the world's worst BO.
I thought cilantro had its fifteen minutes about ten or fifteen years ago. For awhile it seemed like no pasta dish was safe. The stinkweed scourge seems to have subsided in recent years. It's still in many Asian dishes but I just pick it out.
re: little audrey
Have you tasted the world's worst bo? (sorry, couldn't resist )
It seems to be the herb people have the strongest feelings about. They either love it or they hate it. Not much middle of the ground responses, at least in my circle of friends. I love it.
You are in the minority, but you are absolutely not alone, not even here. I Loathe the stuff. So do the folks at www.ihatecilantro.com
Tastes like somebody soaked pennies in dishwashing liquid, AFAIC.
I think it's a cultural and cuisine thing. If you grow up with it, it's usually less of an issue. The popularity of it with chefs is the influence of Asian and Latin cuisines. It really depends on how you use it. As a straight garnish...frankly who eats it? As a not so well thought out element in a non-traditional way, it can stand out.
I have no problem, wouldn't think of many things w/o it. I'm wondering if people notice it first after tasting it alone, then notice every time after that when it's used as an element, like in guac?
Side question to all: Anyone that hates it, do you like stinky cheeses as well?
re: ML8000
There is no such thing as stinky cheese. All cheese is food from the Gods.
Except processed cheese which, of course, is not cheese at all. :-)
re: ML8000
I, the OP, love stinky cheese.
re: CocoaNut
I'm not a fan of stinky cheese but I have no issue w/ coriander aka cilantro aka Chinese parsley. I can eat coriander sprigs w/o a problem. OTOH, some people can stuff stinky cheese that smells like butt up their nose and be happy...which was my point in asking.
re: ML8000
As said earlier, l love it, and live on strong cheeses
It could also have to do with the freshness of cilantro. At my local Asian market, I always see miraculously tender and sweet cilantro leaves that people buy the bunch, but outside at some restaurants, I see some really old, rough cilantro that tastes incredibly sour and bad. And I love cilantro! It might have to do with the general quality and how prevalent it is in some areas.
The regularity with which this topic comes up on CH, and the many responses it STILL elicits, is fascinating.
Maybe I'm just such a super-person overall, but I used to hate, hate, hate that stuff. Went to Thailand and ordered everything without. Now I like it, especially in dishes from Asia or Latin/South America where it is called for. Without it, the dish would just not be the same.
But I still don't LOVE it. I don't sprinkle it on everything that holds still '-D
re: linguafood
I think that's one of the keys...how it's used and in what. Coriander in traditional dishes work well and it's been hundreds of years like that. In new stuff...maybe not.
Cilantro? Love at first bite. The latest New Mexico magazine has a recipe for lovely light green cilantro crepes filled w/ fried shrimp for artsy tacos. Yum. A taco w/out cilantro is not a taco. My science wonk SIL says the dislike of cilantro is a genetic defect. Sorry bad cilantro dudes; you lose.
re: Passadumkeg
Is that taco recipe available? That sounds like a fun artys-fartsy dish, doesn't it?
re: c oliver
Dunno, I get the mag. If its not on line, let me know and I'll post it.
re: Passadumkeg
I'll check later. Time for a cocktail in the hottub. Ya know how decadent we Californian are!!!
re: c oliver
Yeh, I had to shovel 2' of snow off my roof today.
re: Passadumkeg
We were dealing with that a couple of weeks ago but can't get on the roof. Had an ice dam bad enough that when it fell it took out part of our cedar fence :( But where you are is entirely different breed of winter-animal than Lake Tahoe.
re: c oliver
I have a great seafood shrimp taco with avacado, onion, roasted tomatoes, a lime cilantro and some fresh mango. I can look it up when I get home. Still at work.
re: Babyducks
Now THAT would be hard :(
I love cilantro and it was love at first bite. I grow it and about 25 other herbs in my organic garden. Could not cook without any of them. Each has its place in whatever cuisine you're cooking, and each contributes its own particular flavor to the dish.
Ya gotta edumacate yer palates, people.
re: c oliver
There is a recent cilantro variety that is more resistant to bolting than the traditional plants.
Cilantro is about as noticeable as tan walls and carpet. I love coriander, garlic and ginger, but cilantro doesn't taste like anything to me.
re: Kelli2006
weird since coriander is the same plant. funny how taste buds are. it is strong to me - but not overly so like it can be in a bad way to people. literally i love the smell, i could add it to anything (ok well not anything) and have been that way for years and years.
but i can't seem to grow it - will have to check out the new variety.
re: c oliver
easy to start new rosemary plants to give as hostess gifts. just get little pots and stick a little branch in potting soil in each one. they'll "take" and then you have easy, cute hostess gifts, wrapped with a little raffia ribbon, or french ribbon, for da "fancy" ladies.... ;-).
re: c oliver
Rosemary overwintering indoors. Not quite hearty enough to be in ground in southern Connecticut. Very fragrant if you brush against it!
I'm about to put it out...
re: Scargod
Good idea. Although I love the taste and in small doses, the smell, if I get it on my skin, it causes a rash. So I always wash my hands and arms right away after pruning.
re: Scargod
nice picture, scargod.
Hate it...even the smallest amount of it can ruin an otherwise amazing dish for me. Particularly detest it in my fresh salsa...kills it for me!
re: staarlite
I'm with you. I grow it and use it all the time. But some dishes it is meant for and some not. But I regardless love the taste.
I never heard of cilantro until I worked in Arizona for a while 30 years ago. I like it in Mexican dishes, but don't use it in most other cuisines.
Question for those who know:
Cilantro is the leaf of the coriander plant. It's also called coriander leaf.
Coriander *seed* is also a spice. The leaf and the seed have completely different taste profiles and can not be substituted for each other.
Is the same true of parsley, rosemary, other herbs? Is there a use for the seeds? Do they taste different from the leaf?
I know basil seeds are used in one or two Indian dishes (desserts).
re: Karl S
Does fennel count?
re: Scargod
VERY true, Scargod; the topic makes as much sense as "I love/hate garlic" or "coffee" or "sugar" or similar.
I've yakked an incredible amount on this thread, but it is really a nutty one :)
It's odd that this one ingredient seems to provoke chatter, while other equally bold tasting ingredients don't.
I too will bow out now.
I don't see why it should upset anyone that some people don't like cilantro. It isn't like secondhand smoke...if you want to put a mound of it on your taco, go for it, doesn't bother me.
In an earlier post I said I hated it. I can clarify that by saying that I hate it when it overtakes a dish. I actually have some fresh cilantro in my fridge for two recipes I'm making this week. But I will use it in a subtle, not overpowering way. I prefer to taste the dish as a whole rather than ewwwww cilantro (or any one ingredient really). And I do not think it's cultural; I am the unpickie-est person I know, raised on a variety of foods.
Scargod, this truly is any innocent post/question - at least on my part - and I see it as a very appropriate topic. I hate cilantro – that is a very true statement. I hold nothing personal against the little plant, just the manner in use abundance. It keeps showing up in foods where it has no business. Last week, I was at a small, local Italian restaurant and it was used in the alfredo sauce! Having eaten a couple of very good meals there before, I'm going to give them the benefit of the doubt and hope that whoever did the shopping that morning intended to pick up parsley and grabbed a bunch of cilantro in error.
That said, I was curious to know if people (and I understand this is a world-wide board) in VAST majority like cilantro to the degree that it is being used as some would use salt and/or pepper.
While seemingly not in an overwhelming majority, one thing is clearly obvious as evidenced in this thread. There are people who are passionately in "love" with the little green leaf.
re: CocoaNut
Using cilantro like salt and pepper makes little sense. You wouldn't use thyme, parsley or other herbs like that, except in some situations. In Asian and Latin cooking cilantro is never the feature but rather a compliment or element. However like so many trends in the U.S., it's often over done at first and with little sense of proportion or traditional use. I'm not saying you can't or shouldn't use it like this but a little restraint and caution isn't a bad thing. Going for the pop and boldness can become trendy...nothing wrong with this but it sort of points to flavor of the month. Personally I think balance is the key.
re: ML8000
That would makes sense if this were, say, 1995, when cilantro was well into the trendy phase. Now it's just become a crutch or the many addicts just overuse it. We are *well* past the trendy stage with this ingredient.
re: Karl S
I guess as someone who grew up with it, I never saw the trendiness come in 1995 or go. Out in California I've never noticed it or seen it listed as an ingredient on high end, low end or cutting edge places, from 1995 onward. Or perhaps I just wasn't paying attention.
Frankly the idea that it's new, weird or different is fascinating since to me it's basically parsley. From my perspective if you're over-using it, it's still trendy or a bit odd. Maybe "trendy" isn't the right term so I'll just over-used, non-traditional, out of place or balance. I do get what you're saying about crutch.
I'd apply the same criteria to any herb, technique, etc. I mean hell when people start putting lemon grass on everything, including drinks, you have to wonder. Nothing wrong with new uses but at a certain point you roll your eyes and frankly I'm rolling my eyes a bit with this whole discussion.
re: ML8000
Well, I think these conversations in the context of restaurants will become more pointed in the near time as a greater proportion of diners who bother to eat out may not want to risk $$ on the chef's judgment on the use of such crutch ingredients.
re: ML8000
"There's no liking the taste of cilantro".
"It keeps showing up in foods where it has no business."
People, there are LOTS of folks that like cilantro. It's no NEW FAD to me.
I grow it. I don't mistake it for parsley, like what seems to have happened at a restaurant that was mentioned. Shame on the cook (or Chef) that did not taste what they were preparing!
It has a faint reminiscence of soap.... My mom (once), washed my mouth with soap, for cursing. Damn that woman! I miss her so!
Embrace cilantro. It is so good with the right food! I want a lingua taco so bad!
re: Scargod
If it calls for cilantro you could use parsley ... if it calls for parsley don't use cilantro. It isn't a sub but on the right dish it is excellent.
re: kchurchill5
Celery leaves make a better substitution.
re: Karl S
Oddly enough, although I hate cilantro (aka the devil's weed), I like celery leaves very much.
re: Karl S
The next marketing trend. Cilantro flavored Bud Lite
re: Passadumkeg
I could happen and wouldn't surprise me if it did! LOL!
And as to the cook/chef who didn't do a taste test - My God, smelling it would have been a dead give-away.
re: Karl S
I do use celery leafs, never thought as a sub. but I do them quite a bit
re: Scargod
Not sure where you're coming from but coriander aka cilantro is aka as Chinese parsley.
re: ML8000
It was a joke
re: billieboy
Too many answers/thread to follow. I think I have to check out on this thread...although someone probably is thinking up cilantro soda or something. Too bad it doesn't have anti-ox properties. (that's a joke, sorta)
re: ML8000
Cilantro yogurt health food. Leaves your bowels "soapy" clean?
re: CocoaNut
Did you read all of the other ca. dozen or so threads on this exact same question? Do a search on it, and you 'll have an abundance of input.
One of the very popular local dishes at night markets in Taiwan is a sort of ice cream burrito. Made of a thin wheat crepe, shaved peanut candy, ice cream, and cilantro.
Yeah, sometimes even locals ask for it without the cilantro.
re: huaqiao
Hey! I'm gonna make some cilantro ice cream!
Good npr link upthread. (The gas chromatograph can't lie.) Those of us who like cilantro and find it exquisitely, elusively savory -- as truffles, or garlic, are savory -- must remember that some people truly are not tasting the same thing we are. This doesn't seem to extend to the seed (coriander), used in lots of cooking and seldom controversial.
I don't know about "trendy." Cilantro is ancient, in cooking of several regions long popular in the US, and lately US cooks experiment with everything. To the comment "at a small, local Italian restaurant [cilantro] was used in the alfredo sauce!" note that "Alfredo sauce" is a US invention, not too old either -- I remember before it. It certainly was unknown to the actual Alfredo de Lellio, whose "Fettuccine al Triplo Burro Maestose" dressed the noodles first with heart of best Parmesan, then a special triple butter, and salt. (According to Accademia Italiana della Cucina.) No cream, no "sauce." Alfredo in turn was just making a fine version of classic Roman Fettuccine al Burro.
re: eatzalot
Re your first paragraph, I used to actually like the smell of skunk!!! And I read an article years ago in the WSJ or NYT or some such that there are a small minority who like the skunk smell. I got over that when one of my dogs got sprayed bigtime :) So there's not liking the taste of cilantro as someone can not like the taste of anything. And then there are those who aren't tasting the same thing that we are.
re: c oliver
A whiff of skunk through an open car window in the country, nice. A skunked German Shepherd (poor boy!) trying to get into your bedroom for reassurance, not nice at all. That being said, it was love at first bite for cilantro and me. No such thing as too much, at least raw (it can be a bit overpowering cooked). Favorite potato dish: boiled potatoes dressed in butter, lemon juice, a bit of the zest, and cilantro leaves stirred in at the last minute. Have 2 good friends who can't abide it so don't cook with it for them.
re: buttertart
You hate the smell of skunk, wait till you taste epazote. Smells like a skunk broke wind.
re: EWSflash
Nice visual (nasual?) '-)
re: EWSflash
Yow! I don't mind (rather like) the smell of skunk outside, but a skunked dog inside the house is a misery, for him and you. And epazote is OK by me too.
re: c oliver
c oliver: reformed skunk lover! LOL.
query, will tomato and cilantro bath remove the skunk-stink?
re: alkapal
Obviously I haven't visited this thread in a while. I have a "recipe" of hydrogen peroxide, Dawn and something. When I get up, I need to look it up. But the only thing that's truly and completely worked for us.
In my family, the women, including me, love cilantro, and all the guys hate it! To me it is the most delicious, fresh-tasting addition to soups, salads, etc.
re: retsnom
You must of had a near-death experience from eating cilantro at some point?
I wished I could think of hyperbole to match yours...
I know! If I were dying, I wish the last thing I could have is cilantro intravenously. While I eat a lingua taco.
re: Scargod
i COMPLETELY get your hyperbole. but in iv form i couldn't taste it or smell it. mmmmm..... :) :) :)
re: stricken
Cilantro soap. Is there such a thing? I could bathe with it, wash my clothes with it, wash fish and fowl in it. Cilantro shampoo? Cilantro scented candles....
re: Scargod
Even cilantro in Scotch sounds good to him and me.
The Cilantro Brothers
re: Passadumkeg
Put that in bourbon and count me in :)
I love cilantro but my dad hates it. I always have to forego the cilantro dishes if we're dining out together.
I LOVE cilantro, my parents love cilantro, and apparently, that's very unusual for Korean people. Koreans love pho, but mostly hate cilantro, so you'll see Koreanized pho joints occasionally. I guess my parents have some recessive gene or strange enzyme that makes us freaks of Korean nature.
Please add me to the top of your "HATE IT" list. I can't even associate the flavor of cilantro with something as clean as soap. Truthfully, some variety of really nasty filth would better fit my description of it. I readily acknowledge that a lot of people must like it; but, chefs, please take note, whenever you add fresh cilantro to anything on the table, you are instantly ruining the dining experience for a lot of us. I suggest that fresh cilantro be offered as an optional condiment (since it's when it is served fresh or not thoroughly cooked that it usually retains it's offensive flavor). That should be a quick and simple solution to the whole problem.
Here's another note to chefs: If you are truly wanting to create and present authentic, full-flavored Mexican or Tex-Mex cuisine, adding cilantro throws you way off course. The coriander plant is not even native to the Western Hemisphere. In my region (Texas) it starting showing up in salsas about 25 or 30 years ago. Cooking shows were beginning to fill the airwaves. Then, a new generation of (perhaps well-meaning but pitifully misguided) chefs got the idea it was fashionable to garnish everything with cilantro. For me, and many others, it was (still is) a very bad and entirely foul-tasting decision. Now we have a whole gereration of both cooks and diners who (thanks to TV celebrity chefs who live a long way from Mexico) think cilantro has always been an essential ingredient in Mexican-type dishes. It even started showing up in Mexican markets and restaurants to serve the tastes of some American tourists. This seemed to validate the notion that cilantro is an authentic ingredient in Mexican food. Frankly, I wonder how often cilantro is used to mask the flavor of poorly prepared or otherwise inferior food. For certain, it's addition ruins what might have been some really delicious food. Regardless, no cilantro for me, please!
re: sixfoot12
Cilantro is used in authentic Mexican dishes. Guacamole is a prime example. Of course you could leave it out to your taste, but just because it isn't native to the New World doesn't mean it's not authentic. That would be like saying tomatoes and polenta are not authentic to Italian food, or hot chiles are not authentic to Thai or Indian food. That said, I understand that the scope of the sense of taste is, at least to some extent, genetic. So some may love cilantro and others hate it. I'm in between: started out hating it and now love it.
re: PAO
I was taught by my New Mexican in-laws to add ground up, not powdered, celantro seeds to guacamole. I thought everyone did until I moved out of NM. I have a good Texas chow friend, Dogracs, who never uses celantro sed in his Tem/Mex food. I was very surprised that he had no celantro seed at all in his kitchen. I use a lot of it. I just made a green chile tomatillo soup w/ both celantro seeds and fresh celantro.
re: Passadumkeg
My sense is that cilantro is a reletively recent south-of-the-border incursion. It is certainly not part of the traditional Tex-Mex I grew up on.
I suspect it is far more traditional in Indian food than Tex-Mex.
re: Perilagu Khan
Funny, I was taught to add celantro seed to guacamole and some red chiles sauces by my in-law very old New Mexican family. I'm aware of the food migrations of cilantro (taco al pastor being a Lebenese influence on Mexican food for example) but still associate it w/ New Mex food, use it and enjoy the flavor.
Food is very personal and w/ lots of associations. for the life of me I can't remember black beans or poblano chiles in NW New Mexico in the 60's and 70's!
re: Passadumkeg
Yeah, black beans are another parvenu. Seemed to arrive in Texas coterminously with cilantro. Now, cilantro seed (coriander seed?) I know nothing about in the context of Southwestern cookin'. May well be a Mex/New Mex staple of long root. But again, coriander seed is something that you see frequently in Indian food, usually in tandem with ground cumin.
re: Perilagu Khan
Yup, basic ingredients in Indian curry. Without the Moorish influences on the Spanish, we wouldn't have Mexican cooking as we know it.
Heading to Huntington Beach and San Diego in Feb for a refresher on So Co Mexican food. I will be interested to see how much celantro is used.
Say hi to Nancy Griffith for me.
re: Passadumkeg
Not in re guacamole, but coriander seeds or ground coriander are really good in mushroom preparations.
My daughters & I love it. My husband and mom hate it. They say it has a soapy taste. So I leave it out and the girls and I add is separately to our dishes.
Funny story: When my oldest daughter was in kindergarten, they were going around the class naming their favorited green food. She says proudly "Cilantro!", the other kids just looked at and were like what is that? She loved it from first bite.
I can't live without it! The more the better! But then, I'm from Texas. We're not to bright.
My first real taste of it many years ago turned me off it - the taste and aroma got to me. As I've gotten older, I can handle it in small moderation, especially in soups or stews. Preferably chopped up finely. :)
Love it, love it, love it. I can graze on it like a cow, and eat the stems when DH cuts them off to chop (I leave the stems on).
I lean toward hate. I can tolerate cilantro in small quantities, but it easily overpowers other flavors, and cilantro has a flavor with which I do not want to be overpowered. Cilantro should play a bit part in the concerto; it should never play a cadenza.
Love it. It should not, however, be sprinkled about in any old dish, for any whimsical reason, any more than anything else should. It's a powerful flavor and aroma, and needs to work in concert with other flavors to work to its best advantage.
But yes: I'm a fan of the stuff, especially in Asian and Mexican foods.
Love & hate. Slivers in rice, well made pico, cilantro pesto with lime on tender grilled chicken great- but overdone amts., mushy, inappropriate sub for say basil leaves or parsley...yuck.


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Music & Tech Around The Web: Twitter Schemes Music App, Diplo Plots EDM Film & More
Happy, ah-well-it's-basically-the-weekend. Just give up and read some links.
* Would you go?: 10 Reasons Why Macklemore Should Throw His Own Festival
* Rumor roundup: As Twitter Gets Ready To Play Their Own Music, Apple's iRadio Picks Up Key Support
* Tweet tunes: Twitter Music app expected to be launched tomorrow
* Happy Friday: Diplo Executive Producing Movie About EDM for Fox
* Food for your weekend ruminations: This Mantis Shrimp Is Smarter Than You'll Ever Be

subset: commoncrawl


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Leslie Ashburn of Macrobiotic Hawaii focuses on Healthy Teaching
Photo: Kevin Blitz
Many of us struggle to eat right, unsure of what that really means. Chef Leslie Ashburn understands, having changed her own diet many times. The owner of Macrobiotic Hawaii aims to help as a teacher and personal chef. "There's so much personal development that happens with eating and your diet," Ashburn says. Some people who have changed their diets have lowered their blood pressure, reduced reliance on medications, lost weight and more.
After studying and practicing macrobiotic principles in Japan, Ashburn found her calling.
"I have a passion to share the transformative power of whole foods and healthy living with others," she explains on her website, www.macrobiotichawaii.com.
How do you eat better? Find a teacher.
"You can do it from a book, but it is a lot more fun to be in a class and have the support of all the other students."
Macrobiotic Hawaii
www.macrobiotichawaii.com and Twitter @macrohawaii
Rates vary, but a recent series of eight, two-hour classes cost $160.
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Search thousands of recipes reviewed by home cooks like you.
This video shows you how to get yummy, oven-baked baked-potato flavor using your microwave. All you need are 12 minutes. The trick is turning over the potato halfway through—and then returning it the microwave for a quick minute after you've prepared it with salt, pepper, butter, and cheese. Nothing's as comforting as a baked potato with all the fixings! Get CJME's 5-star recipe for Microwave Baked Potato.
I coke mine in the micro for a few minutes then in a 350 or 400 oven till cooked, find them very good
My daughter uses wet paper towels and they turn out really good. I don't think it's true that they are the same as conventional baked potatoes - but they're definitely good and better than just piercing and nuking. I would not be comfortable using plastic.
I usually cook the pierced potato in the mircrowave and then put it in a hot oven for a few minutes. That has always worked for me. ???


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WASHINGTON — Today the Human Rights Campaign (HRC), the nation's largest lesbian, gay, bisexual and transgender (LGBT) civil rights organization, praised the decision of Texas A&M Student Body President John L. Claybrook to veto a bill that would have allowed discrimination against on-campus LGBT organizations. The proposal would have allowed students to opt-out of activity …
Tag Archive: Human Rights Campaign
Apr 07 2013
Texas A&M Rejects Student Group Discrimination
April 7, 2013
Tags: a&m, A&M University, AIDS, bisexual, campus, campus fees, campus life, Chad Griffin, civil rights, civil rights organization, descrimination, fees, gay, gay issue, gay rights, Hepatitis B, HIV, hrc, Human Rights Campaign, John Claybrook, John L. Claybrook, Lesbian, LGBT, lgbt organizations, President Chad Griffin, President John L. Claybrook, sexually transmitted disease, std, Sultan Shakir, texas, Texas A&M, texas legislature, transgender, Youth & Campus, Youth & Campus Program Director Sultan Shakir
Permanent link to this article: http://www.easttexasreview.com/texas-am-rejects-student-group-discrimination/
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Forum / THE MAIN WALL / Cast iron radiators- is there water in the feet?
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Cast iron radiators- is there water in the feet? (12 Posts)
murthog November 13, 2013 @ 10:41 AM
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Cast iron radiators- is there water in the feet?Strange title, I know, but I need to cut about 1 inch from the center feet of a 5 foot 6 inch cast iron radiator.
Due to an unwise installation, the floor has collapsed under the center feet, and distorted the old tongue and groove flooring. See images.
The quick fix is to remove 1 inch from the center feet only and realign the floor boards.
Does the water jacket extend down into the feet casting? and if so, how far?
ALIGA November 13, 2013 @ 11:50 AM
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i am pretty sure it is solid to support the weight.but hopefully someone chimes in and confirms.
murthog November 13, 2013 @ 12:15 PM
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Wet feet?"i am pretty sure it is solid to support the weight.
but hopefully someone chimes in and confirms."
I would think so too-also to make sure that the mount point does not get hot.
I would like to be sure, before I cut. Thanks
Steam_Starter November 13, 2013 @ 2:00 PM
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Holy Moly!That rad has to weigh more than a VW bus!
You might be better off removing the rad itself to repair the floorboards. Then installing a "platform" of some sort to disperse the weight of the rad over the joists. Otherwise, you are just going to wreck the floorboards again.
This would entail changing the riser and lengthening the return pipe which might be very difficult but not impossible. When I replaced all of the flooring on my second floor I pulled all the nipple risers which were 5" and went to 6" nipples. It was tough to get them out but they came out with a little penetrating oil and a big butt cheater bar on my pipe wrench.
Good luck!
murthog November 13, 2013 @ 2:13 PM
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Limited optionsSteam_Starter
Thanks for the advice, but removing the radiator would drain and shut down the whole system. In a 240-year-old house. Which has no flat even floors anywhere!
The heater is level now. And supported at either end on 12 inch oak beams. There is no weight in the center. If I put it on a platform, the angle will rise about 2 inches at one end.
The decision to cut the feet came after exploring every other option. I'm hoping that someone has an image of, or experience with, what the lower insides of these monsters looks like.
Steam_Starter November 13, 2013 @ 3:07 PM
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Well...Here are a couple of posts I found on the subject...
And if you look at the "end shot" picture it seems like there is some sort of ridge or seam just above the legs. That would lead me to believe that they are solid.
It makes sense that the legs are NOT hollow. However, the back one might be a struggle to cut against the wall?
Are you going to resupport the center of the rad after cutting? Eventual sagging would most-likely crack the rad.
Tim_The_Toolman November 13, 2013 @ 4:28 PM
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Feet serve a purposeI do not recomend taking away the center support on this radiator. They are there for a reason, for center support.
Doing so may in time cause the unit to sag and leak. As this picture shows the weight of the unit has settled in and cracked the floor boards.
Typicaly these units can be jacked up just enough (fractions of an inch) on both ends to then replace the boards and add support where its needed. Or satrt at one end and move jacks as you progress.
Good luck
nicholas bonham-carter November 13, 2013 @ 11:42 PM
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Is it a hollow leg??I would not take a chance on cutting the feet off. Jack it up a fraction, and therefore gain clearance for the repair. When you let it down, use some 1/4 inch plates to spread the load.--NBC
icesailor November 14, 2013 @ 1:12 AM
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Radiator with middle leg:The carpenter in me says to be very careful. I would say that there are other issues that an old house carpenter might see that someone else might blindly rush in and create another dilemma. From what I see of the under floor framing, it has made that spot on the back of my neck get hot.
If the house is a Vic, it's probably balloon framed. Perhaps the "ribbon" that holds the joists (that is notched into the wall studs) has broken. Perhaps, because the supply and return for the radiator that was run into the corner was run into the wall below. Are the pipes exposed in the room below?
You need to get a mirror and look in there. Or find someone with a "See Snake" device and look for what is wrong.
That radiator is an old dog. You probably have a lot more like it without feet. Find the longest one without middle feet. If it's a Longfellow", without the feet, it will give you some idea as to how long a radiator has to be before it needs the center feet. You need to look farther into why the radiator did what it did. It wasn't like that when the old dead guys installed it.
icesailor November 14, 2013 @ 1:17 AM
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Parallell Flooring:It also appears that the finish flooring is run parallel with the floor framing joists instead of perpendicular. That makes it so that the joists only have the flooring underneath to hold them in place and not the joists.
Like I said, you need an old dog carpenter that knows old houses in your area. It is an art and a science. Where do you live?
MDNLansing November 14, 2013 @ 6:59 AM
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Sagging RadOriginally that floor and radiator would have been straight and level. If it is high in the middle, the ends are sagging. That could cause water to pool in the end and put strain on the rad sections.. Eventually, this will keep sagging and the rad sections will separate and start leaking. Its a far better option to jack it up and level it.This post was edited by an admin on November 14, 2013 7:01 AM.
murthog November 14, 2013 @ 7:22 AM
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Thanks to all who answered.Just to clarify.
The radiator weight is NOT the major cause of the floor distortion. There is a clearance of 1/4 inch under the center feet.
The astute observation -"It also appears that the finish flooring is run parallel with the floor framing joists instead of perpendicular, " gives a clue as to the stupidity involved in the construction of this addition, to what was then an already 150 year old house.
A 2 x 10 header plate was attached, with square cut nails, driven up on a 30 degree angle, to the exterior of a 12 inch beam. The joists were then run perpendicular to that one plate. Naturally enough, the plate has loosened, causing a high spot in the floor at the original solid beam. There is no easy access to the underneath. Had the T&G been installed properly, there may not have been as noticeable a problem.
As for "originally that floor and radiator would have been straight and level," I have yet to find a single run of more than about 2 feet anywhere in this 230+ year old house that is "straight and level!"
I have found enough information here to resolve my problem. I thank you all for your efforts on my behalf.


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On a white-hot day in Tripoli, Libya, in the summer of 1979, nine-year-old Suleiman is shopping in the market square with his mother. His father is away on business--but Suleiman is sure he has just seen him, standing across the street in a pair of dark glasses. But why isn't he waving? And why doesn't he come home when he knows Suleiman's mother is falling apart?
Whispers and fears intensify around Suleiman: his best friend's father disappears and is next seen interrogated on state television; a man parks his car outside the house every day and asks strange questions; and his mother frantically burns his father's books. As Suleiman begins to wonder whether his father has gone for good, it feels as if the walls of his home will break with the secrets that are being held within.
In deceptively simple prose Hisham Matar has written a novel of devastating power. A deeply affecting story of love and betrayal, In the Country of Men goes to the very heart of the cruelties and frailties of human experience.


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Pinterest, a social bookmarking site that allows you to share and pin any image on the web, is helping retailers big time.
After joining Pinterest, you can create a Pinboard which is like a scrapbook, to collect and share your images and add descriptions to them. You can also install a bookmark button that will let you "pin" practically any image you find online or offline at any time to one of your boards. The site allows you to sort pins by category, including Design, Food & Drink, Apparel, and Technology.
If you stumble across a picture of an Armani Jacket while reading a blog, you can click the button to pin it to your "Apparel" board. You can also see what other people are posting and "repin" their images to your boards.
Pinterest's users range from shopaholics to business owners. This socially curated shopping catalog is especially popular among women, who account for 58% of Pinterest's traffic and a lot of the visitors from California and Texas according to Experian Hitwise.
The site's popularity is quickly growing. Pinterest's traffic increased more than fourfold between September 2011 and December 2011, bringing in 7.51 million unique visitors in December alone, data from Compete indicates.
Retailers can benefit more from the site in 4 ways:
Including a "Pin it" button on the site
Brands can add the "Pin It" button to their websites and blog, alongside other social sharing buttons to share their content with their community.
Searching for the brand's mention
Retailers can do a quick search of their brands to see what content people have pinned from their website. This could be done by adding, "source" and the website address to the Pinterest homepage URL.
Find Trends
Pinterest displays the most trending content/brands making it easier for retailers to easily to identify what products seem to be most popular and accordingly use the information to their advantage.
Pinterest doesn't allow self-promotion but retailers can encourage their community to promote their brands for them.For eg: "Lands' End asked fans to create pinboards with their favorite Land's End products for the chance to win a $250 gift card in their "Pin It to Win It" contest.
According to a research conducted by Compete, Pinterest's traffic increased more than fourfold between September 2011 and December 2011, with 7.51 million unique visitors visiting the site in December alone.
Pinterest is a perfect place for retailers to gauge how their brand is valued by users and they are beginning to recognize its potential
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Take a look at the Infographic below created by Monetate to get a better idea


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Categories > Celebrities > My Chemical Romance > The Devil's Footsoldiers
Fire Red -Ch.1-2 Reviews
The Devil's Footsoldiers
(#) MCRkilljoy 2011-10-07 12:51:59 PMjesus this shit is teriffing
and i love it. good storys always should make you scared to read on but theres something inside that makes need to
Author's responseThanks! And there will be scarier stuff happening later on. I'll try and update soon (:
The Devil's Footsoldiers
(#) God_Reads_Ferards 2011-10-25 09:07:41 PMReally creepy. Try to use more sensory details. There's an awesome plot and definitely room for scarier scenes, too.
Author's responseThank you, and I will try to do that. There will be lots of scarier stuff happening soon ^-^


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The family of 28-year-old Stephanie Terlisner says she was due to give birth any day, but now they are planning her funeral.
Dallas police say she was shot in the chest during a home robbery. It happened about 7 p.m. Saturday in the 6600 block of Cool Morn Drive near Bonnie View Road in Southeast Oak Cliff. They say the suspect used a handgun in the shooting that killed Terlisner and her unborn child.
Terlisner, the mother of a 4-year-old girl, had recently lived with her grandparents. According to court records, she had a criminal past, pleading guilty to three theft charges in Dallas County.
"Her mother called us very hysterical that something was wrong," said Donna Terlisner, Stephanie's step grandmother.
She says she started making phone calls to find out if what they were hearing was true.
"I called the hospital. When I finally got to talk to someone they told us there was no need to come. She was already gone," said Terlisner.
Terlisner says she last saw her step granddaughter a few weeks ago. Stephanie went to their house to pick up mail. She said everything seemed fine and Stephanie was looking forward to the birth of her second child. She wanted to keep the gender a secret.
Police have not made any arrests so far.
"If they know who he is, tell somebody, so no other family gets put through this by the same person," said Terlisner.
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thank you!! I love your profile picture and your new drawing~~
i love your profile picture. x'D
not everyone knows what gaia is you female husky
happy 82nd birthday :P
thanks . lol look how much i want you on your wall
you finally commented on my profile
yuh yuh
every ten min huh?
*glomps all over you* ^_^
sorry i snapped at chu yesterday ; ^ ;. Miss you :D
i thought youd be online today :/
You you you.
just mopeing around doing nothing ... Like usual
whats with the about me and hi
um yeah ≥–≥. ill just let you hang with your friend. ^_^ I need to focus on getting better on art anyway
do u wanna play with me and midd?
o . o
like i have a choice?... I'm drawin on paper right now. But if you want to chat on dc i'll go ≥o≥


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From Proteopedia
|2h15, resolution 1.90Å ()
|, ,
|Carbonate dehydratase, with EC number 220.127.116.11
|FirstGlance, OCA, RCSB, PDBsum
|save as pdb, mmCIF, xml
Carbonic anhydrase inhibitors: Clashing with Ala65 as a means of designing isozyme-selective inhibitors that show low affinity for the ubiquitous isozyme II
The sulfamide analogue of the antiepileptic drug topiramate is a 210 times less potent inhibitor of isozyme II of the zinc enzyme carbonic anhydrase (CA, EC 126.96.36.199) compared to topiramate but effectively inhibits isozymes CA VA, VB, VII, XIII, and XIV (KI in the range of 21-35 nM). Its weak binding to CA II is due to a clash between one methyl group of the inhibitor and Ala65 and may be exploited for the drug design of compounds with lower affinity for this ubiquitous isozyme, as Ala65 is unique to CA II. As shown by X-ray crystallography, the sulfamide analogue binds to CA II with the deprotonated sulfamide moiety coordinated to Zn(II) and with the organic scaffold making an extended network of hydrogen bonds with Thr199, Gln92, His94, Asn62, and Thr200. Its binding to this isozyme is more similar to that of topiramate and quite different from that of the topiramate cyclic sulfate analogue RWJ-37947.
Carbonic anhydrase inhibitors: clash with Ala65 as a means for designing inhibitors with low affinity for the ubiquitous isozyme II, exemplified by the crystal structure of the topiramate sulfamide analogue., Winum JY, Temperini C, El Cheikh K, Innocenti A, Vullo D, Ciattini S, Montero JL, Scozzafava A, Supuran CT, J Med Chem. 2006 Nov 30;49(24):7024-31. PMID:17125255
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.
[CAH2_HUMAN] Defects in CA2 are the cause of osteopetrosis autosomal recessive type 3 (OPTB3) [MIM:259730]; also known as osteopetrosis with renal tubular acidosis, carbonic anhydrase II deficiency syndrome, Guibaud-Vainsel syndrome or marble brain disease. Osteopetrosis is a rare genetic disease characterized by abnormally dense bone, due to defective resorption of immature bone. The disorder occurs in two forms: a severe autosomal recessive form occurring in utero, infancy, or childhood, and a benign autosomal dominant form occurring in adolescence or adulthood. Autosomal recessive osteopetrosis is usually associated with normal or elevated amount of non-functional osteoclasts. OPTB3 is associated with renal tubular acidosis, cerebral calcification (marble brain disease) and in some cases with mental retardation.[1][2][3][4][5]
[CAH2_HUMAN] Essential for bone resorption and osteoclast differentiation (By similarity). Reversible hydration of carbon dioxide. Can hydrate cyanamide to urea. Involved in the regulation of fluid secretion into the anterior chamber of the eye.[6][7]
About this Structure
2h15 is a 1 chain structure with sequence from Homo sapiens. Full crystallographic information is available from OCA.
See Also
- Winum JY, Temperini C, El Cheikh K, Innocenti A, Vullo D, Ciattini S, Montero JL, Scozzafava A, Supuran CT. Carbonic anhydrase inhibitors: clash with Ala65 as a means for designing inhibitors with low affinity for the ubiquitous isozyme II, exemplified by the crystal structure of the topiramate sulfamide analogue. J Med Chem. 2006 Nov 30;49(24):7024-31. PMID:17125255 doi:10.1021/jm060807n
- ↑ Venta PJ, Welty RJ, Johnson TM, Sly WS, Tashian RE. Carbonic anhydrase II deficiency syndrome in a Belgian family is caused by a point mutation at an invariant histidine residue (107 His----Tyr): complete structure of the normal human CA II gene. Am J Hum Genet. 1991 Nov;49(5):1082-90. PMID:1928091
- ↑ Roth DE, Venta PJ, Tashian RE, Sly WS. Molecular basis of human carbonic anhydrase II deficiency. Proc Natl Acad Sci U S A. 1992 Mar 1;89(5):1804-8. PMID:1542674
- ↑ Soda H, Yukizane S, Yoshida I, Koga Y, Aramaki S, Kato H. A point mutation in exon 3 (His 107-->Tyr) in two unrelated Japanese patients with carbonic anhydrase II deficiency with central nervous system involvement. Hum Genet. 1996 Apr;97(4):435-7. PMID:8834238
- ↑ Hu PY, Lim EJ, Ciccolella J, Strisciuglio P, Sly WS. Seven novel mutations in carbonic anhydrase II deficiency syndrome identified by SSCP and direct sequencing analysis. Hum Mutat. 1997;9(5):383-7. PMID:9143915 doi:<383::AID-HUMU1>3.0.CO;2-5 10.1002/(SICI)1098-1004(1997)9:5<383::AID-HUMU1>3.0.CO;2-5
- ↑ Shah GN, Bonapace G, Hu PY, Strisciuglio P, Sly WS. Carbonic anhydrase II deficiency syndrome (osteopetrosis with renal tubular acidosis and brain calcification): novel mutations in CA2 identified by direct sequencing expand the opportunity for genotype-phenotype correlation. Hum Mutat. 2004 Sep;24(3):272. PMID:15300855 doi:10.1002/humu.9266
- ↑ Briganti F, Mangani S, Scozzafava A, Vernaglione G, Supuran CT. Carbonic anhydrase catalyzes cyanamide hydration to urea: is it mimicking the physiological reaction? J Biol Inorg Chem. 1999 Oct;4(5):528-36. PMID:10550681
- ↑ Kim CY, Whittington DA, Chang JS, Liao J, May JA, Christianson DW. Structural aspects of isozyme selectivity in the binding of inhibitors to carbonic anhydrases II and IV. J Med Chem. 2002 Feb 14;45(4):888-93. PMID:11831900


text: Comments on: OH hometown football field to be named for Carter Back to the article » Associated Press • | May 6, 2013 | 5:03 am MIDDLETOWN (AP) — Future NFL Hall of Fame football player Cris Carter grew up playing and training at Middletown's football stadium. Now he will be back to see its field renamed in his honor. The Middletown Journal reports that Carter (http://bit.ly/18nj7YZ ) will be in Middletown for events that also will include getting a Hall of Fame bust that he will donate to the high school. He also will... Web URL: http://washingtonexaminer.com/article/feed/2095919 Share this article on Facebook or Twitter Print this article


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First LEED Platinum Home in Venice Beach
The house has eliminated VOC output, incorporated solar panels for an energy independent power source, and was built with recycled materials, including insulation, concrete, counter tops and forest stewardship council certified lumber.
Another notable feature of the Project 7Ten residence is the reuse rain water system (and there's been plenty of it lately) which irrigates the landscaping, alongside using recycled grey water.
This is definitely an expensive showcase home at $2,850,000; it even comes fully furnished and includes a new Ford Escape Hybrid in the garage (you can tell the housing market is slowing down when they package a vehicle). We'd much prefer if they'd offer part of the sales to beach/neighborhood cleanup in an already tony part of LA instead of adding a SUV, which seems to be the sort of eye-roll inducing extra that might some gloss over the many positive features of the home. But who are we to say...we're surely not in the demographic being courted here.
Although this home is obviously aimed at a very small demographic, we hope many of these eco-friendly features eventually spill down to housing for moderate income housing, where the bulk of sales occurs. We're personally invested in the idea of reviving/renovating older existing spaces, but we also understand a great many people prefer newly built housing, so every little bit counts.
*Haha, we just noticed that CurbedLA found this house was listed on eBay. Do you think we can PayPal this?
7 Comments
While I support the idea of Green Design, its implementation in a nearly 3 Million Dollar residence is not helpful to the cause...
...there have to be less expensive options for some of these products: There's absolutely No Way On Earth that a family of above-average means is going to splash out $15,000 or more on a Hastens bed in the Kids Room because it's "environmentally friendly".
And a hybrid vehicle is NOT environmentally sound, either.
It continues to sadden me how AT's coverage of "green" building is seemingly limited to ultra-high-end projects and experimental prototypes that are supposed to "trickle down" to the middle class eventually, when new green construction priced for the middle class already exists and is financially viable.
One of the new condo developments we viewed in Minneapolis (which would admittedly be covered by AT:Chicago), Eat Street Flats used green construction methods and energy efficient utilities. The condos are modestly sized (550 to 1150 sf) and sell in the mid-$100s to very low $200s. No hybrid SUV is included, nor is one needed, as the project is served by multiple bus lines and is within walking distance of downtown Minneapolis. In fact, it's splendidly walkable, as there's a CVS at ground level and the surrounding neighborhood is known for its restaurants. (We used to live nearby.)
When y'all cover only the stuff that's meant to "trickle down," you're implying that it'll be a while before the rest of us can afford to be "green." Not so!
Wende: I would absolutely love to post more about affordable green-built solutions for lower income renters and middleclass home buyers like myself. It's a topic I particularly try to post about for our LA and Southwest readers. The truth is green design and construction is not as common in the moderately priced range as in the higher end as anyone would like (I feel the same way about prefab housing and alternative energy). Contractors have mentioned growth in environmentally friendly housing and building materials, but it is still in its infancy, limited by cost and availability. Los Angeles low-mid income housing developers aren't really moving toward integrating eco-friendly solutions yet; only a select minority is asking for it, and you'll be pressed to find anything eco-designed below the $600K range here in LA.
Personally, I think being "green" has little do with what we decide to buy, and more about how we can learn to contently live with less and resuse what we already have. I'd rather discuss recycling, reusing, sharing and an appreciation of what is already in our lives (including the environment itself) when having a discussion about green living. But when people do need to purchase something new, the greenest choice you can make is purchasing the product you'll keep longest and cherish, so I try to remain price agnostic.
This particular Los Angeles home is noteworthy because it was awarded a LEED Platinum award, no small accomplishment, and a development worth commending (the SUV thrown in was a tasteless addition, but indicative of the tanking real estate market), irregardless of whether I can afford it or not. Sure, I won't ever find myself in the market for a $3 million dollar home, but I'm glad that someone who was going to purchase an expensive home anyways might find themselves considering one designed with eco-friendly construction behind it. Architecture, even more than fashion, remains a top-down industry. So for now, eco-friendly developments are outnumbered 100-1, but we should start seeing more and more of these high-cost solutions float down after a growing number asks for it.
AT's greatest resource remains our readers, who like you, point us toward to specific local and notable solutions that have yet to be reported. So keep those tips coming and we'll do our best to keep posting about them. We want to, scout's honour!
Wow! Thank you for a very thorough answer.
Now you have me wondering if "green" has caught on faster in earnest Minnesota than in cutting-edge California... which is actually very possible and culturally interesting, if so.
Again, thanks -- and keep workin' to find the good stuff!
Thanks Wende...I'm sending your heads up information about the Eat Street Flats to our AT Chi team.
Looks very stylish! I like the fact that it is solar powered, that they used wood from well managed forests and the marriage of indoor and outdoor space.
I lived in a LEED Platinum building in Calgary / Canada (a few pics are here:http://dolessharm.wordpress.com/2008/06/26/living-green/) . A lot more affordable than the Venice Beach home and with different features, as it's up to the architect and designer, which LEED credits they go after to achieve the Platinum level.


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If you come from the German-speaking part of Italy, you need to acquire the best of both worlds: Italian flair combined with German precision. And if you are combining these successfully while building narrow web digital presses in the town of Brixen… Read More »
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5 Ways CrunkFeminist.com Could Actually Be A Responsible Source of Information
Here's the link to a blog that I feel is trying to ride my coattails in the wake of statements I made about hip hop lyrics.
If you haven't, please read it before you continue. Since they took the time, here is my response-
After this latest week of blogs trying to get hits by over reacting to sound bites and trying to create drama and further distraction from real issues that affect our communities, the words of the late great Audre Lorde resonate now more than ever-
"If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive."
Let's go over the facts. According crunkfeminist "Talib Kweli thinks the first responsibility that women in hip hop have to men in hip hop is to love them." This is not merely a stretch of the truth, this is a boldfaced lie. Never once did I say or write these words anywhere. The responsible thing to do would have been to either quote me directly or at least post the audio of what I actually said. Since they couldn't be bothered, here is what I said when Rosa asserted that Rick Ross and Lil Wayne, in her opinion, were not a part of hip hop culture-
"The moment that you say (someone) is not part of hip hop culture, then why should they listen to you? Why should they care about anything you have to say? They are a part of hip hop culture whether you think they are or not. That is just a fact."
At that point Rosa Clemente conceded to my point, and said "if they are a part of hip hop culture then I'll say this. They do have a responsibility not to be rapping about, at 40 years old, date rape."
To which I responded, "I agree with that totally. But if we want to change them it's a smarter play to embrace them with love. If you are starting your process of trying to change the way that they rap with, I am dismissive of your efforts entirely, then why would they listen to you? We should embrace them with love. None of these people are evil. None of these people are trying to bring down the community on purpose. They are misguided, the same as their fans. I don't care if he is 40 years old. He's a misguided 40 year old person. We should embrace with love. Everything everyone is saying about that line is correct. Rick Ross condoned rape in that song. And he shouldn't and he should apologize, and the apology that he offered was unacceptable."
According to crunkfeminist, I attempted to dress Rosa down for even having a perspective, and that I dictated to her what her perspective should be. Nothing could be further from the truth. None of us have the power to exclude anyone from hip hop culture, not me, not Rosa Clemente, and certainly not crunkfeminist. Hip hop culture is vast and beautiful and inclusive of anyone who chooses to participate in it, especially to the degree that Lil Wayne and Rick Ross have. You may not like Lil Wayne or Rick Ross for a myriad of reasons, but there are millions of hip hop fans who do. Their existence in the conversation validates their place in the culture, at the very least. When I said that Ross and Wayne are hip hop whether we like it or not, I was making the case that none of us have the power to dictate who is and you isn't based on personal preference.
But beyond me feeling like I was correct, what crunkfeminist missed in their over reaching critique of me is the fact that Rosa Clemente actually agreed with me minutes later when she said, "I think that Talib is right when he pushed back on me having that strict definition of hip hop, and I'm down to take that critique….I'm not ready to say Rick Ross I love and embrace you, but I am ready to say that we need brothers who are his peers not only to say that to him but to stand up against rape culture."
But you won't find that anywhere on crunkfeminist. They try to make it seem like I bullied Rosa. Rosa is too smart for that, so who is actually underestimating her as a woman?
When people are passionate about the issues, as Rosa and I are about both hip hop and our people, debates get heated. Of course the talk got charged. I cut Rosa off, she cut me off. I was brought in not hearing everyone clearly and with only a few minutes to make my point. Admittedly, I didn't understand the format and felt I wasn't allowed to get my point out, but once I realized the format, I was able to fall back and participate in the conversation better. This is why I was able to later apologize to Rosa if it seemed like I was getting at her, because that wasn't the case at all. Rosa and I have debated on panels around the world, and it's gotten more heated than that. Rosa Clemente is a grown woman. She can handle it. So to counter-
1. Let the women have the mic- The women spoke for 15 minutes before I got on. I was asked to call in because I took a stand on Ross lyrics on my twitter two days before the call. As a black man who does hip hop music, considers Rick Ross a peer and has been responsible for my content for my entire career despite the odds, I had something of value to offer the conversation. So I did. And the "injured party" crunkfeminist refers to thanked me for pushing back and challenging her. And I clearly acknowledged her consistent efforts in this struggle.
2. Don't mansplain- I have every right to express my opinion, and I did just that when I said what I thought the smarter play to be. On the other hand, nobody has the right to decide what I think is smart. I still think it's the smarter play, and nobody can't stop me from thinking that. If you think you're not being smart or logical, that's on you. You don't have to interpret what I'm saying, I ain't playing mind games. If you said you feel like you have a smarter move, I may disagree. But if I begin personalizing it, that exposes flaws in my character, not yours.
3. Don't invoke the tone argument- Um, I didn't. And whether I expected Rosa to listen to me or not, she did. Which she clearly acknowledged. And I listened to her. When Rosa came back at me with the excellent point that activists had been opposing rape culture lyrics no matter who the artist for years, I agreed immediately, because she was right. Towards the end of the call I stated, "I'm in great company with these sisters and everyone on the call. Me and Rosa go back we been doing this for a long time, so I want to first say I appreciate the commitment….feminists have been fighting (this) for so long.."
4. Interrogate your privilege- Old Boys Club? You mean like the old white men who decided who couldn't come in their club, based on rules they made up? Sort of like how Rosa said Rick Ross wasn't hip hop? What I did was suggest that we be inclusionary if we expect to dialogue. That is the opposite of an Old Boys Club mentality. That metaphor falls flat on it's face. Yes I was speaking from a place of male privilege, but that doesn't change the meaning of what I was saying. I was offering my ideas for solution. To me, stopping at condemnation of art is counterproductive. Like Jamilah said during the discussion, "I agree with Talib, this is an American problem, hip hop is not the root cause. We are seeing broken misguided people with a huge global platform speaking to and from the place of being damaged, speaking to damaged people about their damage. I did say f—- Rick Ross…but speaking to him with love, which I think is the responsibility of an artist like Talib….because he is invested in both hip hop and black people." So why are y'all not calling Jamilah a false ally? She not only agreed with me, she echoed my sentiment.
5. Recognize that you don't get to tell us how to be our ally; we get to tell you- No. Recognize that I'm your ally whether you and your crew realize it or not. I always have been, I always will be, regardless of how you feel about it. Get your own damn megaphone. I rock mics.
You say you don't love hip hop because hip hop doesn't love you back? That's on you. There are far too many great hip hop artists with far too many great songs about women, or just great songs period, for you to be so casually dismissive of it. Shit, you ain't even got to buy it no more, you could listen on you tube, spotify, pandora, sound cloud etc. If you had more respect for what actual hip hop artists do, maybe you would get more out of it. Don't be lazy about it and expect uplifting hip hop to be delivered to you on a silver platter from mainstream outlets. If people spent more time actually supporting hip hop artists who do great, progressive music than they did moaning about what they don't like, this would be less of a problem. You speak of caring, but say, "maybe what we need is a little less love." There is no caring without love.
So in closing, wouldn't your time have been better spent writing an open letter to Rick Ross for everyone to RT? What is the goal, to solve the problem or to find more reasons to be more upset? Or better yet, make a list of things that actually help solve the problem…I mean, you're the blogger, I don't want to tell you how to do your job, but, how here are some suggestions, five of em-
1. Five Reasons Why MisInterpreted Is Not An Accurate Description Of What Happened
2. Five Places Where Someone Can Donate To Causes That Do Rape Victim Outreach
3. Five Allies
4. Five Of The Best Female Musicians People Aren't Paying Attention To
5. Five Hip Hop Songs/Artists That Do Not Degrade Women
Just offering a solution.
At the end of the day, the issue at hand to me is how can we change the environment that creates this type of lyrical imagery. I will keep working towards that. I feel like this discussion did a good job with that until some folks tried to hi jack it for their own personal crusades. For those who did not see the discussion, check it out here…..Peace. and love
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flawless victory
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Now that CrunkFeminist and Talib have said their peace, can we get back to the point?...
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Much love TALIB. People need to keep focus on the issue at hand instead of worrying about the BS. #KeepFocused
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From Paula's Home Cooking/Savannah Country cookbook
5 stars based on 3 Reviews
Servings: 4 to 6
Prep Time: 30 min
Cook Time: 2 hours 30 min
Difficulty: Easy
3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sand. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.
Cornmeal Dumplings
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
Recipe Courtesy of Paula Deen


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A Guide to Being a Big SisterSimon Spotlight 2014; US$ 5.99
Olivia explains what being a big sister is all about in this storybook with stickers that?s perfect for older siblings! Olivia loves being a big sister to her brothers, Ian and William, and she?s sharing her favorite tips for older sibings in this funny guidebook. Everyone?s favorite pig gives humorous advice on how to help Mom with the stroller,... more...
Journey to Dragon MountainSimon Spotlight 2014; US$ 3.99
Mike the Knight and Evie get to help the King on an adventure in this 8 x 8 storybook! Mike and Evie are thrilled when their dad returns to Glendragon with tales of an exciting adventure. The King tells them Vikings have stolen a crystal that belongs on Dragon Mountain and he must find it and return it before the giant dragon that lives there realizes... more...
Made in the North PoleSimon Spotlight 2012; US$ 5.99
Explore the North Pole in this storybook with audio, based on the Rise of the Guardians movie. The North Pole is the perfect place for the Guardians to meet when they have important business to discuss, and this 8x8 eBook with audio allows for an in-depth exploration of Santa Claus?s home base. Learn how the Yetis test toys and guard North?s... more...
Get Your Shell OnSimon Spotlight 2013; US$ 3.99
Get to know the talented racing snails from Turbo in this Level 1 Ready-to-Read! The DreamWorks movie Turbo revs up in theaters on July 17, 2013! Meet Turbo and all of the other racing snails in this Level 1 Ready-to-Read story. Get to know Whiplash, Skidmark, Burn, Smoove Move, and White Shadow as they show off their racing skills?and their... more...
OLIVIA and the Dog WashSimon Spotlight 2012; US$ 5.99
Olivia and her friends start a dog-washing business for a good cause in this book with audio! Olivia wants to help her mom raise money for books for the Children?s Reading Room at the library. So she decides to open Olivia?s Woof Woof Wash?a place for neighborhood dogs (and one amazing turkey) to come and get washed, rinsed, dried, and groomed.... more...
OLIVIA la princesa (Olivia the Princess)Libros Para Ninos 2012; US$ 3.99
Olivia gets the royal treatment?in our first OLIVIA book in Spanish! In this Spanish edition of Olivia the Princess , Oliva is thrilled to learn a real-life princess will visit her town. When Princess Stephanie shows up, she and Olivia meet and realize they look almost exactly alike! Hilarity ensues in this charming story, a retelling of the special... more...
OLIVIA and the Butterfly AdventureSimon Spotlight 2012; US$ 10.99
Olivia imagines she?s a butterfly in order to save the day in this padded storybook that?s based on a popular episode! Olivia needs something new for show-and-tell, so Ian lets her bring his beloved butterfly, Stinky. But Stinky escapes from his butterfly pavilion in the park, and Olivia needs to ?think like a butterfly? and get him back?before... more...
OLIVIA Dances for JoySimon Spotlight 2012; US$ 16.99
Olivia takes the joy of dancing to new heights in this eBook with audio. Olivia is so excited to enter the annual Maywood Dance Contest with her dance team. But the rest of her team isn?t as thrilled. They?re not sure it?s worth trying to win, because The Prancer Dancers, who dance perfectly alike all the time, usually snag the top prize. It?s up... more...
OLIVIA Plans a Tea PartySimon Spotlight 2012; US$ 6.99
In this eBook with audio, Olivia the assistant party planner has a very important party to plan . . . a tea party! With the help of Francine, Olivia throws a fabulous tea party that?s unlike any other! more...
OLIVIA Sells CookiesSimon Spotlight 2013; US$ 3.99
Will Olivia be able to sell more Pioneer cookies than Francine this year? Olivia and her fellow Pioneers are all set to sell cookies, and Olivia has a goal: She wants to sell more cookies than Francine! With the help of Julian, Olivia goes door-to-door and even sets up shop at the grocery store?but everyone she talks to has already bought cookies... more...