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Home-Made Mayonnaise - simple, healthy, fast, and tasty. Use an immersion hand blender.
- smaki Nov 27, 2012 01:37 AM
This three minute video on mayo blew my mind several years back:
Now we make home-made mayonnaise all the time. It does taste better. Some combinations are amazing.
Recipe for the above with comments is at: http://foodwishes.blogspot.com/2007/0...
Why? Store bought mayonnaise is not as good tasting as I recall it growing up. Including from Kraft, Hellmann's, Best Foods, ... And we don't like the oil they use. Now in 30oz plastic instead of 32oz glass to save a few cents probably leaching plastic chemicals into our food (including toluene, BPA, etc.). Using new plastic water bottles is not recommended why do we have to get our mayo from them? So now make our own mayo when crave. Found is worth the effort. Side note: we used to re-use mayo jars when making pickles to give away and it is sad also can not do that anymore (the price of canning jars is prohibitive giving pickles away).
Started making mayo with an inexpensive immersion blender and a Coca-Cola glass (32 oz small at the bottom, just bigger than the head of an immersion blender, and wide at the top works great for making home made mayonnaise). The big one shown here: http://www.flickr.com/photos/47428693...). If you watch for them online or at second hand stores 32 oz Coca-Cola glasses are still around to be had.
Then got as a gift the Cuisinart Smart Stick with the plastic beaker cup shown in the video (and surprised how often I do use the chop and grinder as well as whisk attachments). Find it works great for more than mayonnaise. Mine is 2 speeds, 200 Watt, stainless styling, and Model HB-154PC1. Just looked online and can get just the Cuisinart Smart Stick hand blender and beaker for $29 or a similar setup to mine with whisk, chop and grind, for $50. Google "Cuisinart hand blender" then click on "Shop for Cuisinart hand blender on Google" to see stores in your area with pricing.
The basic recipe in the video tastes darn good. While I often use different combinations of healthy usually neutral-tasting oils. Have fun with it and let us know your results and combinations you like.
CAUTION: The result is not pasteurized like store mayo so needs to be consumed. They say within a week. I would not push it. Mine is usually gone way before that.
WARNING: Eating raw egg is not for everyone. Could be deadly because of bacterial salmonella food poisoning to the elderly, very young children, or people with weak immune systems. There are several options:
1) Coddle the eggs which heats the shell and outside of the white where the bacteria is most likely to exist. Not as good as pasteurizing, but simple to do and safer than raw. How to coddle eggs: Coddling causes the yolk to become slightly thickened and warm. And the outside of the white will begin to cook. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.
2) Can buy pasteurized eggs but they are kind of expensive and only need two when come by the dozen.
3) Learn to pasteurize your own egg yolks like this: http://johndlee.hubpages.com/hub/Safe.... This link also has a more basic mayo recipe.
4) Substitute another form of lecithin if eating egg yolks is a concern.
Home made mayonnaise can make all kinds of tasty sauces, dips, and dressings. I often use 50% mayonnaise and 50% sour cream (the kind with only one ingredient with no corn starch like Daisy brand) as a base.
The above is all you need. But in case you want more information:
Gordon Ramsey makes Mayo (in a food processor):
How they make mayo with a whisk at culinary school (first hand info from someone who does not like store-bough that home made mayonnaise tastes way better, she uses more mustard than I do, good info from an expert confirming shelf life is 7 days):
How Alton Brown did Mayo on his 'Good Eats' shows. He has video with a couple recipes.
With a whisk: http://www.foodnetwork.com/recipes/al...
By food processor: http://www.foodnetwork.com/recipes/al...
Did a search and found a previous thread on Chowhound about making mayo with a hand stick immersion blender:
Here is how one guy makes mayo using a hand mixer (if don't have an immersion blender, and some power mixers have a whisk attachment great to make mayo with):
A link with good info (including The History of Mayo shown below):
A bunch of thoughts on making Mayo (especially if read the comments):
The History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce "Mahonnaise" in honor of the Duc's victory.
Mayonnaise with an Immersion Blender
A Poem About Mayonnaise?
A Blender at the end of a stick,
will make you mayo very quick!
With all your ingredients at the temp of the room,
how could your mayonnaise fail to bloom?
If the width of the jar is nearly the same,
as the end of the stick then you're in the game.
To a one quart jar add the egg of a chicken,
both yellow and white and your mayonnaise will thicken.
On top of the egg way down in the jar,
add vinegar, spices and you will go far.
Now carefully pour on top of the stuff,
the oil of your choice, but just use enough.
Turn off the stick, press the egg to the bottom,
now turn it on and we almost have got'um.
When you see mayo at the end of the stick,
slowly pull upward that's part of the trick.
With the blender now at the top of the jar,
it's mayo you wanted so there you are!
Though Mayo's a matter of personal taste,
when it's around me it won't go to waste.
Finding Hellmann's or even the Food that is Best,
depends on whether you're east or you're west.
But wherever you end your food buying trip,
you always will find they have Miracle Whip!
- Antilope
Homemade Best Foods/Hellmans Mayonnaise using stick blender
1 whole egg, medium or large size
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
dash white pepper
1 cup vegetable (canola*) oil, room temperature
*Olive Oil will make a strong flavored mayo that tastes very different from
regular mayonnaise. So just be aware of this if you choose to use olive oil.
Canola is a neutal flavored oil that makes a mayo similar to most store brands.
Break egg into bottom of 1-quart canning jar or other tall narrow jar that
allows you to immerse the mixing blades of a stick blender all the way to
the bottom. The jar should be only slightly wider than the end of the stick blender.
Add lemon juice, vinegar, mustard, table salt and white pepper.
Add 1 cup of vegetable oil.
Place mixing blades of stick blender (turned off) all the way to the bottom
of the jar, pressing down over the egg.
Turn stick blender on high speed, hold in place at bottom of jar for about
5-seconds until you see mayonnaise form under stick blender's mixing blades.
Slowly pull stick blender upward until the mixing blades reaches top of jar,
taking about 5-seconds more . The stick blender will turn the oil into
mayonnaise as it is pulled slowly to the top of the jar.
After chilling in the fridge, this mayonnaise gets slightly thicker and tastes
very much like Best Foods/Hellman's Mayonnaise.
Makes about 1 1/4 cups of mayonnaise.
Miracle Whip emergency copycat
1 cup regular mayonnaise
2 or 3 teaspoons powdered sugar
1/4 teaspoon lemon juice
1/4 teaspoon prepared yellow mustard
dash of paprika
dash of garlic powder
For people that want to cut back on sugar, I've found you can substitute
1/4 to 1/2 a teaspoon of Stevia sweetener for the powdered sugar.
Mix well. Use in an emergency then hurry to the store to get more Miracle Whip.
I like reguar mayo and I also like Miracle Whip.
re: Antilope
Nice poem. And I look forward to trying your recipes.
re: Antilope
Looked at the store last night to confirm water is the second ingredient in most of them including Kraft, Best Foods, ... Double Yuk!
re: Antilope
Noticed the 'new' Heinz mayo on the shelf at Grocery Outlet for $2.49. Based on your post will give it a try. And is less expensive than any other prepared mayo options around here.
re: Antilope
Being the skeptic that I am, I'd tend to agree with Antilope saying that the addition of water is probably a "lower production cost/increase profits" maneuver.
That said, it wouldn't surprise me if the mayo industry cited food safety as their reason instead of profits..
According to section three of the following link, there is a method of pasteurization (among others) that uses a water and acid mixture to raise the "coagulation temperature" of the yolk protiens higher than the temperature needed to kill salmonella.
re: vil
And if look at the ingredients in store-bought mayonnaise the oils used are not the best. These days corporations focus on price ONLY. Is why I started making my own homemade mayonnaise. I do not eat soybean or canola oil in general so avoid (soybean also known as "vegetable oil" is what most commercial store-bought mayonaise is made with). There are better choices out there healthier for most.
Have still been trying to find the perfect combination of a neutral oil that works best when making homemade mayonnaise (the right nut, flax, safflower, ...). The strong flavored olive oil I like best in my Itialian salad dressings and with my food in general is not it when making homemade mayonnaise (Trader Joes green bottle with a spout, that used to taste better about two years ago is still my go to for $8 a liter in general and open to suggestions there also). Strong flavored olive oil does not work so have experimented with cheap mild olive oil that works good straight in homemade mayonnaise. Unfortunately, when find one good the next year is different based on weather or things out of our control (have been making mayo a while). Some oils varry year to year like wine. I am still looking for a consistent supply of a good neautral flavored oil to make homemade mayonaise with year-to-year. All ideas are welcome.
re: jammy
Have not tried grapeseed oil, but will based on your suggestion. Have been using safflower oil mixed with a mild tasting olive oil mostly (in different combinations and the results are way better than store-bought). Did post here hoping would find new oils to try. Thank you for the input. Will give grapeseed oil a go in my homemade mayonnaise and expect good things based on research.
re: smaki
If you research it (there are threads here on Chow), the foreign olive oil trade is mobbed up. What's labeled as extra virgin olive oil is full of other oils and flavoring, when only olive oil should be there. A study by UC Davis showed about 70% of imported olive oil had defects that caused it to not meet the extra virgin standard. Something like 90% of California extra virgin olive oil tested did meet the standard.
re: Antilope
I really like California olive oil. I wish it was easier to get in my part of Canada.
re: vil
We prefer homemade mayonnaise with some combination of olive oil, grapeseed, safflower, peanut, walnut, coconut, flax seed, etc. If going to eat store-bought mayo made with soybean oil my go-to is now Kraft Homestyle Mayo on the left at:
The new homestyle by Kraft is thicker - better flavor and texture than some. Note the extra bubbles in the jar in the pictures, they are there because it is thicker so does not settle as much in shipping.
Is it just me that Best Foods is not what recall it as a kid? For decades Best Foods used to be better than most while had more salt so would adjust my recipes, now Best Foods / Hellmann's tastes like the other mayos to me.
Would pay a bit more if mayo was in re-usable 32oz glass jars again. We could make pickles in and re-use with standard canning jar lids year after year as once did. Glass quart mayo jars were perfect for pickling for decades then sadly mayo shifted to 30oz plastic.
re: Antilope
You can also substitute 1/4 cup of Original Eggbeaters egg substitute for the raw egg. I can't tell the difference when I make my recipe using Original Eggbeaters instead of a raw egg.
According to the FAQ on the Eggbeaters website, it is double pasteurized and safe to consume raw. So no worries about salmonella when you use Eggbeaters instead of a raw egg.
Just add the Eggbeaters and spices to the bottom of the mason jar. Press end of the off stick blender over the Eggbeaters and spices. Now add the oil and proceed with the recipe above.
re: Antilope
Just found your mayonnaise poem and copycat recipes. Fantastic!
I've been making home made mayo for the few years, after watching the Ramsay video posted above, and store bought just can't compare. I've made it with a whisk, hand and immersion blenders, and last night was my first go with a food processor.
Mine goes something like this (Ramsay's method and recipe, give or take):
Add 3-4 egg yolks and ~1 tablespoon dijon to bowl. Mix with your weapon of choice until you have a uniform consistency. Slowly add oil (I use slightly more than 1 cup of peanut oil), drops at a time initially, until stable emulsion has formed. Then, add as a steady stream, continuing to mix until desired consistency is reached. Add juice from 1/2 lemon, along with S&P to taste.
If I want mayo, I use a whisk. It doesn't take long and I figure at least a few of the calories I'm about to slather on my sammich are going to burn off in the workout. :)
An empty Bubbies pickle or sauerkraut jar turned to be the perfect vessel for my immersion blender mayo. The blender *just* fits in it and if I make more than I need I just put the lid on and set it in the frige.
I don't eat canola but have found that coconut oil makes great mayo that firms up a bit in the fridge. I find that to be an asset if I'm using the mayo to top fish before it goes in the broiler (mixed with parmesan and herbs,) or other uses where it's nice to have it "stand up" a bit.
re: weezieduzzit
Thanks, @weezieduzzit. A couple of nice ideas there. I'm always looking for the perfect vessel for the immersion blender, and I have never thought of coconut oil for mayo. Cool beans!
Interesting story about its origin.
I actually finally made my first mayonnaise after learning that there are no commercial ones that do not include canola oil. I have been trying to eat healthier and was hoping to find mayo made with olive oil. No such luck.
I also came across the method of using an immersion hand blender, on Serious Eats, which convinced me that it would be simple and fool-proof to make my own:
It was really that easy. The instructions warned against using pure olive oil, and so I used a mix of that and grapeseed oil. The results were wonderful, and I am never going back to store bought!
I don't have any qualms about raw eggs. Yes it's possible that they could contain salmonella. However, what actually gives people salmonella in the US is pre-bagged vegetables and ground meats. The difference is that big farms and big meat has powerful advertising, legal, and lobbying representation.
Raw eggs are far down on my list of concerns.
re: ChrisOfStumptown
Eggbeaters also works in making immersion hand blender mayonnaise.
re: Antilope
I probably won't try egg-beaters mayonnaise, since I never buy the stuff, but my curiosity is piqued: how does the stuff taste?
re: ChrisOfStumptown
For me, the mayonnaise is mainly flavored by the mustard, vinegar and lemon juice. I don't like an eggy mayonnaise.
I use peanut oil ...one cup to two egg yolks plus juice of a lemon , a pinch of salt, and a little Maille Dijon. I like it in small batches. Sometimes I substitute stone ground mustard and sometimes I toss in a chipotle with some adobo.
Perhaps a case of "a little knowledge is a dangerous thing", but having casually investigated sous vide on and off for a couple of years I'm now considering pasteurizing my mayo eggs.
Has anyone done this? How long a shelf life can I expect if I use pasteurized eggs for mayo?
re: Bryan Pepperseed
Can buy pasteurized eggs at major grocery stores. Their yolks make fine homemade mayonnaise. It is generally recommended to eat homemade mayonnaise within a week - even pasturized-yolk mayo because the yolk is not cooked.
Fresh is best. Once crack an egg I try to consume well-refrigerated egg homemade mayonnaise in under 4 days or toss ( one or two days if possible being extra safe ). Would not consume homemade mayonnaise past the week recommended in the published recipes at links shared above. The videos also discuss shelf life including by: Gordon Ramsay, culinary school, ... most say a week maximum. Be sure to get shelf life from experts. It varies with mayonnaise recipe, temperature(s), acid, storage, preparation, etc.
re: smaki
Thanks for the reply. I hadn't really checked out your links other than the one on pasteurization because I've been happily doing the (non-pasteurized) Chef John method for years.
I'm still on the hunt to find some definitive info regarding shelf life when using pasteurized eggs. Assuming that I'm not the only one who can't finish a "regular" batch in four days (or has "at risk" people in their house like I do) I will post any significant findings I come across.
What do you mix with mayo?
For me tonight. Two pieces Good Seed both extra mayo. Bacon bits both sides. Then thin sliced tomato both sides. Fine shredded lettuce both sides and a bit onion. Good pickles sliced thin. White medium Tillamook cheddar on one side and thin sliced pastrami ends the other then reverse.. To repeat so both sides do not match but each has a meat and cheese layer.. Consumed open face each side cut in quarters eight pieces total. Usually eat together then cut in quarters with alternating middle 4-layers. Too big this eve to eat flipped together.
THANK YOU, THANK YOU, THANK YOU!! Smaki!
I have struggled with emulsifying for ages. I couldn't make ceaser salad dressing thick to save my life. This is the easiest way to do it!
couple questions:
Can I add the garlic/anchovy/extra lemon while making base? I waited and added after because I was scared to mess it up, this worked fine as well.
Can you 1/2 the recipe?
How long will the mayo last in my fridge?
re: cleopatra999
cleopatra999, You are welcome. Glad you enjoy. Home made sauces are awesome.
As to adding to the base you did good. While have made it both ways. Find too much lemon up front (when add lots of liquid doing a big batch - like if make a quadruple batch for a crowd) the liquid seems gets in the way of the early emulsion but still works eventually (so find best for a large batch to add half the liquid up front and half of the juice later in the process once emulsion is established - for a small batch with one or two egg yolks instead of eight does not matter so much as less liquid in the beginning and getting emulsion going is the possible issue). When make Ceaser with a whisk I add salt then garlic and mush them together in the bowl. Then anchovy, Worcestershire, dijon mustard, and a bit of fresh lemon juice (sometime with lime sometimes fresh lime juice only) then egg yolk and drizzle oil in while whisking. Very very slow (a few drops at a time) especially at first and works fine. TIP: To add oil when make by hand with a whisk I use a squirt bottle with a very small hole (two for $1 at the Dollar Store one yellow one red). Also at the dollar store they have rubber mats to put under a bowl to keep it from moving around or rubber jar openers that work (can use a towel under whisking bowl - find damp works best to hold a large mixing bowl in place so can whisk with one hand and squirt oil in with the other). After dressing is made is when I put in the grated or powdered cheese - I like Pecorino Romano (made from sheep milk) and seems TJs usually has the best price on it here. NOTE: Dijon up front helps emulsion form.
Yes I cut recipe in half often. Especially when make with an egg yolk due to short shelf life - as if use raw egg they say eat within a week as a general rule (as said in OP). Emulsify with something other than egg if want it to last much longer (when use another form of lecithin to power the emulsion shelf life becomes limited by when the kind of oil you use goes bad in your fridge).
I've made mayo this way as well, and love it! Here is a link to another chowhound thread on mayo, and in my post is a link to the recipe (with pics) that I used the first time I tried it.
Alton Brown makes homemade mayo by whisk & food processor. Even rescues broken mayo on Good Eats here: http://www.youtube.com/watch?v=HMx7ae...
TIP: use powdered mustard instead of dijon for thicker end results.
I tried this the other night for the first time and felt like my life changed for the better :) It is amazing.
I make great aioli... by hand. I never mastered doing it in the food processor. So I make it by hand and it is wonderful but it takes a while and even knowing how to do it well, it can break (which has an easy fix but adds to the time.)
This is amazing! One trick I learned from Suzanne Goin: add a touch of water at the end and it will make it even creamier.
re: Tom P
It's quite miraculous, especially in a pinch but I do declare that there is nothing like hand whisked aoili...it's just sooo unctuous and divine, the water in the immersion version helps, but does not replace perfection. I'm going to experiment with a whisk attachment on a hand blender to see if I can come closer to the hand-made version.
re: sabijoli
I tried to make it this weekend. It ended up a horrible failure. I hope someone can tell me why. I used an immersion blender in a tall narrow plastic Tupperware glass. I used the eggs I had at hand right from the fridge..( in retrospect, I did NOT allow them to come to room temperature). I used lime juice instead of lemon juice. (I had not lemons on hand)..but other than that I followed the recipe pretty exactly after watching the video and reading the article.
My first result was a "broken" Mayo...I was able to recognize that, and in an attempt to fix it, I added another egg yolk...I ended up with a liquidy vinaigrette, not a nice firm Mayo.
What did I do wrong and how can I fix it?...To quote Jake and Elwood Blues..."I'm on a mission from God" to make a good homemade Mayo.
Thank you all in advance.
re: wabi
wabi, good try. Problems are opportunities to improve. Little details like temperature matter.
I always do mine with egg yolks at room temperature, can heat eggs in warm water to rush. 'Coddling' raw eggs in addition to making them more safe to eat helps warms the yolks (one minute in boiling water slightly cooks the egg white tossed). Slightly more if out of the refrigerator I go with 77 seconds. Cold yolks could have been where you made a small mistake.
Find it helps me to go back to this video and proven recipe (using the same hand blender with beaker): http://www.youtube.com/watch?v=Gz0fLT... Get great results with two fresh egg yolks to 1/2 cup olive oil and 1 cup vegetable oil (try: safflower, sunflower, peanut, or another nut oil). A basic mayo recipe that works and comments on the above video are here: http://foodwishes.blogspot.com/2007/0...
About how to fix when breaks. Alton Brown in Good Eats S04E10 'The Egg Files IV: Mayo Clinic' used an egg yolk and a whisk. Start to fix broken mayo by whisking a yolk frothy in a bowl. Then add broken mayo slow at first. More whisking. Add a bit more when incorporated. Whisk again until creamy. Add a bit. And whisk ... until all the broken mayo is fixed in a few minutes. Alton starts talking about broken mayo issues at 17 minutes (oil if too warm can be a possible issue) and fixes a bad batch starting at 18 minutes on his video: http://www.youtube.com/watch?v=HMx7ae... watch it all for other sound homemade mayonnaise info from experts.
Watch the two video links. More in OP, online, and above above if need. Then give it another shot. Can always toss mistakes to not eat. If try and tune, you will eventually get it. The results are worth the efforts.
re: wabi
Wabi, I believe you're in Hawaii, yes? If so, one thing you might not know is that heat and humidity can, in my experience, affect the ability to make a decent mayonnaise. In my years of living in Sri Lanka and now Singapore (hot and humid), I haven't been able to get this method of dump everything in a narrow jar and whir whir until you get mayo to work reliably. Whipped cream is similarly a problem.
Instead, I still use my stick blender and a narrow jar, dump everything but the oil into the jar, and gradually add the oil as the whir whir does its thing. When I say add the oil gradually, I don't mean a drop at a time, I mean a slow stream at first, then speed it up as it emulsifies. The oil is added over a total of, oh, 20 seconds.
UPDATE: On a safflower oil and / or EVOO run. Second link in OP above is how I make it. If making a Cesar dressing EVOO straight (a favorite beyond anything in a bottle). If making a basic mayo for a sandwich, burger, or potato salad I use 100% safflower oil. Prefer it tangy, as kills bacteria that may want to grow. For every 3/4 cup of oil I use 2-3+ T of acid. My favorite basic fridge mayo right now is 66% safflower, 33% EVOO. On the acid side a third fresh lemon juice, a third fresh lime juice, and a third white wine vinegar.
CHOW now has a basic mayo recipe here: http://www.chow.com/recipes/11053-bas... where says, "can be kept in the refrigerator for up to 4 days".
Is best to make one egg yolk at a time. I coddle egg for one minute in simmering water before separate to use yolk (the outside of the white I throw away is often partially cooked).
Can flavor the resulting mayo with a myriad of things as is the start of a sauce.
I make mayo when crave about twice a month. Also about 8 days a month I like combinations of sour cream and / or cream cheese as a go-to sauce base. The other half the month mostly crave home made mustard & / or with home made Italian dressing sauces on salads, sandwiches, etc. Maybe it is my German heritage. Occasionally I crave Asian soy ginger heat sauces especially on fresh vegetables including: broccoli, carrots, peas, snap peas, lettuce, and green onions.
Tips & non-mayo options. Fresh small batches stick blended is my preference for homemade mayo. But I changed so now eat very little mayonnaise - my scale told me moderation in mayo and fatty foods is best. Desire homemade mayonnaise only about once every other month now. No substitute available exists on any store-shelf.
These days I often prefer a small amount of flavored whipped cream cheese for many things better than ever liked mayo (example: cream cheese with cranberry sauce is awesome on turkey, chicken, and other meat sandwiches). My favorite varieties of whipped cream cheese schmear include: smoked fish, plain with seasonings, caramelized onion, black olive, roasted garlic with a touch of fresh, and bacon. What is your favorite?
To make a superior dip/topping/spread into sour cream add chives then a few drops liquid smoke. Sour cream, chives, and bacon is great on more than potatoes for example dip carrot or celery sticks in it and see what you think. I go with Colgin Mesquite liquid smoke in the brown labeled bottle (call it 'fat free bacon' here). Be careful if use another as some liquid smoke brands are terrible and will wreak what you put it in. Also do not use too much Colgin because it tastes best in moderation - use a little bit you can always add more. Too much liquid smoke of any brand will spoil the recipe. Be sure to look at the ingredients before buy any sour cream - pick one without corn starch listed as an ingredient or you are eating a chemical-laced refrigerated gravy not sour cream.
Plain or seasoned cottage cheese can make decent dip. On toasted bread I often eat cottage cheese topped with granulated garlic powder, black pepper, and a pinch of kosher salt.
In recent years I mostly consume on salads a homemade tangy Italian with a minimal amount of good olive oil. I make something like 'Good Seasons' with sharper flavors (more vinegar with seasonings and less oil). Sometimes I go with just good wine vinegar with a touch of good olive oil. Simple but most tasty to me.
For a rare creamy salad dressing here I now often use a combo of non-fat Greek yogurt (24oz), sour cream (16oz - a kind with no corn starch and few ingredients), and blended cottage cheese (16oz - a few teaspoons of water helps stick-blend it smooth). May sound weird but find this is a nice base for dressings like ranch, blue cheese, etc.
If use store-bought pasteurized mayo for an event I go with Kraft Premium Extra Heavy Mayonnaise (smallest I've found is the gallon size - rare to find as not in most stores). So it needs to be a big enough event for me to go there with a plan to get through it. This single person would take many many months to get through a gallon of mayonnaise. Vegetable oil (soybean) behaves like estrogen in the human body - good for women bad for men.
To get away from 'bad' oils is what got me into making my own homemade mayo and keeps me making it. These days I like a blend of a mild-flavored olive oil, avocado oil, flax seed oil, or some other cold-pressed mellow 'light' flavored oil better for health. Skip using the expensive most fruity olive oil as mayo results will taste funny - if not making an original-like Caesar salad dressing. Also avoid strong nut oils. Lighter flavored oils are what you want. Avoid vegetable (soybean), canola, and any oil that uses high heat to create - as research will show not as healthy for humans as cold-pressed more natural oil choices.
re: OCEllen
It tastes awful. Awful. Bloody awful. So horridly retchingly awful.
Yeah, I tried. It might be okay with refined coconut oil that doesn't have a coconut taste, but the virgin coconut oil is so just not worth your time at all. The flavour is too strong.
re: OCEllen
I didn't object to the taste as much as the texture- it gets too hard in the fridge. I now use about 1/4 coconut oil so it makes it firmer than if you didn't use it but not so hard it's not creamy. If you're making it and serving right away you wouldn't have to worry about that, though.


text:
Posts tagged: prostitutes
The owner of two Spokane businesses suspected of being prostitution fronts was released from jail Thursday after being arrested Wednesday.
William R. Westover, 41, faces money laundering and promoting prostitution charges after a 14-month investigation culminated in raids at eight suspected brothels.
Westover owns the Far East Oriental Spa, 213 E. Sprague Ave., and the Asian Spa, 3130 N. Division St. Investigators with the Airway Heights Police Department developed confidential informants after a prostitution sting at Northern Quest Casino.
One of those informants applied for jobs with Westover and told detectives he had her display her naked breasts. Another informant said she gave Westover a massage and had sex with him, accepted payment, then declined his job offer.
Also, according to court documents, "during an interview with a confidential informant, Westover told the confidential informant that she could use a condom for a client the first time she saw the client but was not permitted after that."
Police reviewed Westover's bank records and found he'd made 41 large deposits between January 2010 and April 2012 totally $165,000.
Six people connected to five other suspected brothels were released from jail Wednesday.
Five women and one man arrested in a sweeping anti-prostitution investigation at Spokane-area spas and massage parlors have been released from jail.
The suspects, who own four of eight suspected brothels raided Tuesday, have no criminal records and were allowed to leave without posting bond. Prosecutors did not object to their release, and they were ordered to return to court July 23 to be arraigned on charges of second-degree promoting prostitution and money laundering
Read the rest of my story here.
Past coverage:
Eight suspected brothels, including the Oriental Spa South at 515 S. Maple Ave., were raided across the Spokane area Tuesday by a multi-agency law enforcement task force. (SRphoto/Colin Mulvany)
A yearlong investigation into widespread prostitution in Spokane County culminated Tuesday with raids at eight suspected brothels in what authorities say is an attempt to permanently close the longtime businesses.
Complaints from Northern Quest Casino officials about prostitution activity prompted the Airway Heights Police Department to conduct undercover strings of suspected prostitutes who in turn agreed to work as confidential informants.
A sex offender suspected of killing a Spokane woman who was working as a prostitute last August has been charged with murder.
Derrick Ross Vargas, 25, is to appear in Superior Court today on a first-degree murder charge for the brutal slaying of Evon M. Moore, 48, whose body was found in an alley near North Ralph Street and East Riverside Avenue Aug. 13.
Vargas was released from federal prison on Aug. 2 after serving about four years for having a sexual relationship with a 13-year-old girl when he was 19.
He's been in the Spokane County Jail since Sept. 23 after a Washington State Patrol trooper contacted him during a traffic stop and a woman jumped out of his truck and said she'd been raped.
Police say the woman was working as a prostitute on East Sprague Avenue when she met Vargas.
Police realized Vargas' truck matched a truck seen on the surveillance video near where Moore's body was found.
Detectives found a pair of shoes with blood on them in Vargas' East Trent Avenue apartment that matched the shoe tread pattern found near Moore's body. They also found a purse believed to belong to Moore, who was a student at Spokane Community College.
A sex offender jailed in California has been charged with trying to rape a Spokane prostitute at knifepoint.
Robert James Barbee, 38, also faces a federal charge of failing to register as a sex offender after investigators say he moved to the area from California without notifying authorities.
He was arrested in Oct. 17 after a woman recognized him as the man who tried to rape her Sept. 25 after she agreed to perform oral sex for $40, according to the Spokane Police Department.
The woman told police was working the corner of East Sprague Avenue and North Magnolia Street when she went with the man to an abandoned house and was attacked. The woman said she fought off the attack and was assisted by patrons at the Rainbow Room, a topless bar.
Police caught up with Barbee Oct. 17 after the woman called 911 and said her attacker approached her friend that day while they were working as prostitutes near Sprague and North Crestline Street. Officers found Barbee near East Second Avenue and South Perry Street, and he told them he'd been attacked by a man who accused him of raping a woman, according to court documents.
Barbee was arrested on a warrant out of California for failing to follow parole conditions for a theft/embezzlement against the elderly conviction. He told police he'd been in Spokane for about five weeks and was staying at the House of Charity.
A federal complaint filed Tuesday in U.S. District Court in Spokane alleges he failed to register as a sex offender here. He's required to do so because of a 1994 conviction for lewd and lascivious conduct with a 13-year-old child. Barbee last registered as a transient in San Joaquin County, Calif.
Spokane police Detective Brian Hamond says Barbee denied any knowledge of the incident during a phone interview in prison in Elk Grove, Calif. on Dec. 19. Barbee also denied carrying a knife, according to documents prepared by Hamond.
Spokane County prosecutors charged Barbee Dec. 20 with attempted first-degree rape and second-degree assault. He has not yet arrived in Spokane to face charges.
A sex offender suspected of killing a 48-year-old Spokane woman pleaded not guilty to a separate rape case today in Spokane County Superior Court.
Derrick Ross Vargas, 24, remains in Spokane County Jail on $250,000 bond after his arraignment before Judge Sam Cozza.
Family members attended but declined to speak with media.
Vargas (pictured with his lawyer, Kari Reardon) is charged with first-degree rape for allegedly attacking a prostitute in his apartment after picking her up on East Sprague Avenue, near where Evon M. Moore's body was discovered on Aug. 13.
Vargas was released from federal prison on Aug. 2 after serving about four years for having a sexual relationship with a 13-year-old girl when he was 19.
Vargas was arrested Sept. 23 after a Washington State Patrol trooper stopped him for driving with a broken taillight and a woman jumped out of the truck and yelled, "He raped me!", according to police.
Vargas was driving a red early '90s Chevrolet pickup, which matches the description of a vehicle caught on surveillance camera early Aug. 13 in the area where Moore's body was found.
Vargas has not yet been charged in Moore's death.
Read the rest of my story here.
Past coverage:
Sept. 29: Sex offender suspected in Evon Moore homicide
Sept. 23: Recently released sex offender arrested for rape
A Spokane man was arrested on assault and attempted robbery after police found a prostitute bleeding from her head and barely conscious
James R. Jacobson, 32, is accused of assaulting the woman with a large rock while trying to get back $40 he'd given her for sex, according to court documents. He was released from jail on his own recognizance Monday after appearing in Superior Court.
Police found the victim bleeding in front of the Bel Air Motel in the 1300 block of East Sprague Avenue about 2:06 a.m. Sunday.
A man who lives in an RV at 1407 E. Sprague said he heard the woman screaming on Perry Street, just north of Sprague, and saw a man chasing her, according to court documents. The man got into his car and sped away. The witness told officers he suspected it was a "trick gone bad," police say.
The woman told police she used a pocket knife to defender herself and cut the man's hand before he knocked her down and struck her in the head with the rock.
Police say Jacobson had a large cut on his middle right finger as well as small cuts under each eye that indicated he'd been in a fight.
Jacobson told officers the prostitute had tried to rob him and denied striking her with a rock but admitted to paying her for sex, according to court documents.
A sex offender released from federal prison last month is accused of raping a Spokane prostitute in an attack that was discovered by an observant state trooper patrolling traffic.
Derrick Ross Vargas, 24, was arrested early Friday after a Washington State Patrol trooper said he stopped him for driving with a broken taillight and a woman jumped out of the truck and yelled "He raped me!"
A 48-year-old man who traveled to Spokane from California last week is accused of threatening a prostitute with a knife on East Sprague Avenue.
James L. Brewer, of Sacramento, is charged with second-degree assault after a prostitute told police he'd chased her with a knife and tried to grab her after stopping his silver 2001 Mercedes-Benz at Sprague Avenue and Spokane Street on Aug. 13 about 190:05 p.m.
The woman ran screaming to other prostitutes, who called 911. Police the next day spotted the Mercedes at Sprague and South Lee Street and contacted the occupants, one of whom identified himself as Brewer.
Brewer told police he'd just gotten into town the night before and had asked the woman for directions to a motel, but they ran way screaming "for no reason at all," according to court documents. He denied pulling a knife on them. Brewer was arrested for intimation/display of a dangerous weapon, a misdemeanor and released from jail after appearing in Spokane County District Court.
A felony assault charge was just filed in Superior Court; Brewer, who gave court officials a Pines Road address, has not yet been arrested.
A man looking for sex with a prostitute was robbed of his cash after soliciting women on East Sprague Avenue in Spokane last weekend, according to court documents filed Tuesday.
Jessica N. Shelton, 22, and Joel M. Arevalo, 19, were arrested on first-degree robbery charges Saturday after Rodney G. Tongue said Arevalo attacked him after he approached Shelton and another female, whose name was not released because she is a juvenile, for sex, according to the Spokane Police Department.
Tongue said he believed the women were prostitutes, and they agreed to walk behind a dumpster at a gas station at 3602 E. Sprague to discuss "a prostitution deal," according to a probable cause affidavit.
Arevalo knocked Tongue to the ground, knocking out his hearing aid, then left with Shelton, the juvenile and Tongue's $20. Police helped Tongue find his hearing aid. Officers located the three suspects at East 3rd Avenue and South Freya Street, and Tongue identified them in photo line ups.
Arevalo told police he devised the plan to rob Tongue with Shelton and the juvenile. Shelton said Arevalo gave her the money and they bought Camel cigarettes and five cans of Blast, an alcoholic energy drink by Colt 45, which police photographed as evidence.
A Spokane prostitute is accused of lying about her identity and fabricating testimony during a bench trial last fall.
Jodi R. Macabitas, 42, alias Jodi R. Rima, appeared in court Tuesday on charges on felony charges of first-degree perjury and false swearing.
Investigators say Macabitas identified herself as Madison McBride during a possession of stolen property trial before Superior Court Judge Jerome Leveque last October.
Defendant Robert Wilkening, Jr., was acquitted after testimony that included Macabitas describing a plot between two men to falsely accuse Wilkening. Investigators believe Macabitas fabricated the story.
Deputy Prosecutor Bob Sargent said in court documents that Macabitas' testimony was "crucial to the case."
But Wilkening's lawyer, Doug Phelps, said he doesn't believe Macabitas' was crucial to Wilkening's acquittal.
"We really didn't even need that testimony," Phelps said. Phelps said he didn't relaize the woman had lied about her identity until Sargent told him after the trial.
Prior to testifying, Macabitas provided police a phone number that Detective David Staben says belonged to someone who claims not to know the woman. After her testimony, the man said he had a friend who matched the witness's description, leading Staben to identify Macabitas as a suspect.
Her parents described her as "a homeless person involved in the drug lifestyle," according to a probable cause affidavit. Staben contacted Macabitas at 1st and Cowley, where she identified herself as a prostitute and "admitted that she lied about everything in court," according to the affidavit.
Macabitas remains jailed on $2,000 bond.
A child rapist faces life in prison after a Spokane County jury convicted him Friday of three crimes involving sexual assaults against prostitutes.
Pierre D. West, 49, clenched his jaw and shook his head as Superior Court Judge Michael Price said a jury had convicted the registered sex offender of two counts of second-degree rape, two counts of unlawful imprisonment and one count of second-degree assault with sexual motivation.
He was acquitted of nearly 10 counts, including harassment, first-degree rape and first-degree kidnapping.
The jury of six men and six women deadlocked on two counts. One of the women who testified against West cried when she learned the jury acquitted him of raping her.
West qualifies for the state's two-strikes, life-in-prison law for violent sexual offenders because of a previous conviction for third-degree rape of a child in 1988, said Deputy Prosecutor John Love.
Read the rest of my story: Sex offender convicted of rape, assault
Previous coverage:
Man convicted of raping prostitutes will get new trial
Jury convicts man of raping prostitutes
Trial begins for man accused of assaulting prostitutes
Jury selection is set to begin today for the second trial of a convicted sex offender accused of raping prostitutes.
Pierre D. West, 49, was convicted of two counts of second-degree rape, three counts of unlawful imprisonment, three counts of felony harassment and two counts of second-degree assault after a trial in May.
Those convictions were overturned in July after a juror acknowledged she knew West but had claimed otherwise during the selection process.
Opening statements in West's second trial are expected this week before Judge Michael Price.
West has been in Spokane County Jail since his arrest in August 2007 on 15 felony counts after prostitutes claimed he'd terrorized them for years.
West acknowledged hiring prostitutes and enjoying rough sex, investigators said.
Trial begins for man accused of assaulting prostitutes

subset: commoncrawl


text:
You limited your search to:
Decade: 2000-2009
Year: 2005
Collection: Congressional Research Service Reports
Islamic Terrorism and the Balkans
Date: July 26, 2005
Creator: Woehrel, Steven
Description: Report discussing the potential for terrorists to develop within the Balkans region of Europe. According to the introduction, "This report will focus on two countries and a province with majority or near-majority Muslim populations: Bosnia and Herzegovina, Albania, and Kosovo. It will deal with the role of international Islamic terrorist groups such as Al Qaeda rather than indigenous nationalist groups pursuing local or regional objectives" (p. 2).
Contributing Partner: UNT Libraries Government Documents Department
NATO and the European Union
Date: May 12, 2005
Creator: Archick, Kristin
Description: Report which discusses issues related to the North Atlantic Trade Organization (NATO) and the European Union (EU) including the level of involvement of the entities in using political and military actions to defend against terrorism and proliferation, the types of military forces necessary, the role of the EU in crisis management, the appropriateness of decision-making procedures to respond to emerging threats, and the role of other international institutions.
Contributing Partner: UNT Libraries Government Documents Department
Green Payments in U.S. and European Union Agricultural Policy
Date: November 22, 2005
Creator: Hanrahan, Charles E.
Description: This report compares current United States and European Union (EU) efforts in the area of green payments. Green payments refer to "payments made to agricultural producers as compensation for environmental benefits that accrue at levels beyond what producers might otherwise achieve under existing market and regulatory conditions" (summary). The report gives an overview of policies, programs, financing, and various other aspects of comparison related to the topic.
Contributing Partner: UNT Libraries Government Documents Department
NATO and the European Union
Date: January 4, 2005
Creator: Archick, Kristin
Description: None
Contributing Partner: UNT Libraries Government Documents Department
Democratic Republic of Congo: Transitional Process and U.N. Mission
Date: March 22, 2005
Creator: Dagne, Theodore S.
Description: The Democratic Republic of Congo (DRC) is expected to hold local and national elections in mid-2005, as called for in the 2002 South African-sponsored Pretoria Agreement. The Transitional Government faces daunting challenges. The eastern part of the country is marred by insecurity and instability due to factional fighting and the presence of the Interhamwe, the group responsible for the 1994 Rwandan genocide.
Contributing Partner: UNT Libraries Government Documents Department
Welfare Reauthorization: An Overview of the Issues
Date: December 22, 2005
Creator: Falk, Gene
Description: In February 2002, the Administration proposed its welfare reauthorization plan. The debate was dominated by controversy over the amount of child care funding and the Administration's proposed changes to Temporary Assistance for Needy Families (TANF) work participation standards. The final agreement reflects the same child care funding increase that was provided in House-passed welfare reauthorization measures in 2002 and 2003 ($1 billion in additional mandatory child care funding over five years). The 2005 Senate Finance Committee welfare reauthorization bill would have provided $6 billion in additional child care funding over five years. Though the final agreement would require states to increase the share of their families participating in TANF work activities, it does not include the Administration's proposal to set a 40-hour workweek standard or revise the activities that count toward the standard. The reauthorization debate also reflected a renewed focus on noncustodial parents and on family formation issues. The budget agreement includes responsible fatherhood initiatives and a scaled back version of the President's initiative to promote healthy marriages.
Contributing Partner: UNT Libraries Government Documents Department
Clean Air Act Issues in the 109th Congress
Date: September 22, 2005
Creator: McCarthy, James E.
Description: In the Summer of 2005, Congress focused on several Clean Air Act Issues before the August recess. Although the Congressional agenda stated that attention would be given to the needed amendments of the Clear Skies/Multi-Pollutant Legislation, this progress was stalled, and the committee failed to approve the bill due to a tied vote. This otherwise stagnated debate was given some attention due to the discussions over mercury regulations as they apply to power plants. The outcome of the decision concerning these regulations has stirred controvery in at least fifteen states. Perhaps the most debated issue that Congress covered concerned MTBE and Ethanol, which have been used to meet the Clean Air Act requiremnets that reformulated gasoline(RFG), sold in the nation's worst ozone nonattainment areas, contain at least 2% oxygen, to improve combustion. Air quality standard deadlines and provisions, specifically in the most severe ozone nonattainment areas, were discussed by Congress. Dsicussions over the Clean Air Act also sparked discussions over environmental regulations concerning related issues, including the Conformity of Transportation Plans and SIPs, and Hurricane Katrina.
Contributing Partner: UNT Libraries Government Documents Department
Clean Air Act Issues in the 109th Congress
Date: November 25, 2005
Creator: McCarthy, James E.
Description: The courts and the executive branch face major decisions on clean air issues in 2006, with Congress more likely playing an oversight role. One focus is EPA's Jan. 17 2006 proposal to strengthen air quality standards for fine particles, which are estimated to cause tens of thousands of premature deaths annually. Whether the proposal is supported by the available science and what impact its implementation would have likely issues of concern. Other issues of continuing interest are EPA's 2005 decisions limiting interstate transport of air pollution and establishing cap-and-trade systems for emissions from coal-fired power plants, and the agency's proposed changes to New Source Review.
Contributing Partner: UNT Libraries Government Documents Department
Recreation on Federal Lands
Date: April 25, 2005
Creator: Calvert, Kori
Description: The growing and diverse nature of recreation on federal lands has increased the challenge of balancing recreation with other land uses, and balancing different types of recreation. Motorized recreation has been particularly controversial, with issues centering on access and environmental impacts. The 109th Congress may consider legislation and conduct oversight on issues involving recreation on federal lands, including traditional recreational pursuits and newer forms of motorized recreation. Other federal land recreation issues of possible interest include recreational uses within the National Wildlife Refuge System, recreation at federal water, recreation fees, and Grand Canyon Colorado River management.
Contributing Partner: UNT Libraries Government Documents Department
Energy Policy: Comprehensive Energy Legislation (H.R. 6, S. 10) in the 109th Congress
Date: July 22, 2005
Creator: Bamberger, Robert L.
Description: Conferees on H.R. 6, the Energy Policy Act of 2005, began meeting July 14, 2005, and are predicting that the conference will be completed July 25. The Senate passed its version of the bill June 28, and the House passed its version April 21. The Senate and House bills are similar, but major differences exist, including the following areas: ethanol and methyl tertiary-butyl ether, Arctic National Wildlife Refuge, electricity restructuring, renewable energy, climate change, tax provisions, outer continental shelf, and the siting of LNG terminals
Contributing Partner: UNT Libraries Government Documents Department


text:
The Multi-Material BC (MMBC) recycling program finally arrived on the Sunshine Coast last week with the opening of an MMBC depot at Salish Soils in Sechelt.
While the existing depot operators in Gibsons and Pender Harbour have yet to sign a contract with the Sunshine Coast Regional District (SCRD) to switch over to MMBC, Salish Soils owner Aaron Joe said for him it was time.
"If you keep holding out for the perfect deal, nothing's going to happen," Joe said Tuesday. "In order to run our business, we had to make a move."
After meetings and discussions with the established depots, Joe said he "felt there was a lot of old issues that haven't been resolved, but those issues are not our issues."
On MMBC, he said: "It's the hand we've been dealt. You've got to make lemons into lemonade."
The new depot, located at 5800 Black Bear Road, will accept only residential recycling in these categories:
• Printed paper and cardboard (not accepted are books, non-paper gift wrap, padded envelopes, boxes with wax coatings, foil-lined bags, paper towels, napkins and tissues).
• Paper, metal and plastic containers (not accepted are straws, non-paper wraps, foil-lined cardboard lids, flammable products and products with hazardous symbols, scrap metal, cords, wire, foil bags, foil wrap with paper, stand-up pouches, liquid-absorbing pads, stretch wrap, blister packs, packaging labeled biodegradable, ceramic pots, lawn edging, tarps, plastic furniture, garden hoses, string and rope).
• Plastic bags and overwrap (not accepted are crinkly cellophane wrap, zipper-lock bags, potato chip or snack bags, plastic shipping envelopes, multi-layer or laminated plastic packaging and plastic bubble packaging).
• Glass bottles and jars (not accepted are drinking glasses, dishes, cookware, window glass or mirrors and ceramic products).
• White and coloured plastic foam packaging (not accepted are packing chips, "peanuts" or "noodles," and blue or pink foam board insulation).
The long list of not-accepted items has been a major sticking point for Gibsons Recycling Depot owners Buddy Boyd and Barb Hetherington, who argue that the material will end up in the landfill and set back the community's zero waste goals.
"The elephant in the room is what's going to the waste stream," Boyd said.
Boyd has been a vocal critic of MMBC, pointing out that the provincial legislation's pollution prevention hierarchy allows incineration of non-recyclables and residuals. While MMBC has denied it intends to feed Metro Vancouver's incinerators, Boyd and other Zero Waste Canada members have questioned how long that commitment will last.
Joe said the Sechelt depot has no plans to set up a separate stream for materials that MMBC won't accept.
"At this point, no. We're keeping it simple. But I absolutely agree with a lot of things Buddy is saying. There is nobody in the community, I believe, who believes in recycling more than Bud."
In fact, Joe said, he asked the SCRD to include in his contract a clause specifying that he will not stay in the program if incineration of residuals becomes a reality.
"If it's about burning, we're not in," he said.
Boyd and the operators of GRIPS in Pender Harbour have publicly stated that they and Joe formed a recycling coalition, agreeing not to sign on for MMBC unless all three were satisfied with the terms.
But, Joe said, at the end of the day he had to make a decision for his business.
"At some point you have to move forward, so we can move forward with other programs, like curbside organics. When we hold back and don't go forward, everything else gets stalled."
He said he felt the SCRD came up with a fair deal for him.
"The other thing — the reason I liked it is it's only a two-year contract, so if it doesn't work out, that's OK."
For Salish Soils, he said, the MMBC recycling depot is another facet of the community hub he's trying to develop.
"People can come here, buy their organics, pick up a bag of soil and do their recycling. We're creating a climate where people can feel good about what they're doing, including our employees."
As for working in tandem with the two established depots, Joe said he hopes the SCRD can facilitate bringing all the players together.
"The way I look at this is it's a collaboration, not a coalition. How do we all play in the same sandbox?"
Boyd, meanwhile, said the two established operators "were surprised to see Salish Soils go off on their own and sign a contract, in essence breaking our agreement."
Hetherington's work "to decipher the contract and the MMBC conditions was freely shared with both GRIPS and Salish Soils," he added. "It seems that Salish chose to take our research and information and go their own way, but the recycling depot coalition is still intact, with GRIPS and Gibsons Recycling Depot."
Both operators were continuing their discussions with the SCRD for a contract, he said.
MMBC was launched province-wide on May 19. The SCRD later opted out of curbside recycling pickup in Roberts Creek and Halfmoon Bay, citing unspecified extra costs to taxpayers and asking MMBC to run the program itself, while negotiations with operators have stalled the transition to the MMBC depot program.
© Coast Reporter


text:
Why Read This ReportIn Forrester's 73-criteria evaluation of network access control (NAC) vendors, we found that Microsoft, Cisco Systems, Bradford Networks, and Juniper Networks lead the pack because of their strong enforcement and policy. Microsoft's NAP technology is a relative newcomer, but has become the de facto standard and pushes NAC into its near-ubiquitous Windows Server customer base. Cisco's and Juniper's NAC solutions are anchored by mature, standalone appliances with top marks for manageability and ease of use. Bradford has pushed into the enterprise space with one of the most scalable overlay solutions. Symantec, McAfee, and StillSecure are all close behind with software-based solutions, which we predict will ultimately win as the best NAC architecture. Mirage Networks' unique out-of-band system provides superior deployment flexibility and just edges out Nevis Networks, which operates as a secure inline switch with built-in threat prevention. HP ProCurve Networking rounds out the bunch with an approach that marries appliance with Ethernet switches.
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- NAC Provides Control And Visibility
- NAC Evaluation Overview
- Top NAC Vendors Offer Well-Integrated Hardware And Software Components
- Vendor Profiles
- Supplemental Material
- Related Research Documents


text:
Makes: 5-6 cups
Prep time: 10 minutes
Makes: 5-6 cups
Total time: 18-24 hours
1 cup candy corn
1 (12-ounce) can evaporated milk
In a small (2-cup) container with cover, combine the candy corn and evaporated milk. Cover and refrigerate overnight, stirring occasionally, until candy corn dissolves. Next day: Freeze the candy corn mixture for 30 minutes to chill well. Pour the mixture into a large mixing bowl, and beat with an electric mixer on high speed about 5 minutes or until the mixture is double to triple its original volume. Pour the mixture into a large plastic container; cover and freeze at least 6 hours, or until desired firmness.
1 (12-ounce) can evaporated milk
Tagged: halloween candy candy corn fall mousse ice cream dessert
Posted on October 29, 2011 with 20 notes
Candy Corn Martini - I know some of you are going to say "ooh" and some are going to say "ewww".Trick-or-TiniFrom Stirrings1 part coconut cream1 part tangerine flavored mixer (suggested, Stirrings Tangerini)1 part banana liqueurSplash of white rum 1.Chill ingredients in fridge or freezer.2.Once cooled, pour the first three ingredients, in the order listed above, slowly over the back side of a spoon into a martini glass.3.Top with a splash of white rum.Serves 1.
Tagged: candy corn martini alcohol drinks halloween fall coconut liqueur rum
Posted on October 8, 2011 with 32 notes
110gm powdered sugar
60gm finely ground almond meal/flour
60gm egg whites (of 2 eggs)
40gm granulated sugar
Yellow Food coloring
about 10 Pumpkin spice kisses
Confectioners sugar(just enough to thicken the melted kisses enough to be a filling)
Preheat oven to 310 degrees F
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.) (Also, I like to double stack the baking sheets.)
Combine the powdered sugar with the almond powder. (Pulse in a blender or food processor if you don't have finely ground almond meal. A mini food processor works best for this if you have one.)
With an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn't fold over when you pull the beater out of the meringue.)
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it's perfect. If it runs, add a bit more almond flour/powdered sugar. If it just stays in a blob, give it a few more folds.)
Split the batter into two halves, keeping one white while adding enough yellow food coloring to the other to get the desired color.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they're done. You want them set but not firm. It's better to undercook them.
Let cool completely then remove from baking sheet.
Melt Kisses in microwave at at %0 power for about 1 minute, mix in enough powdered sugar for it to be thick enough to be a filling. Sandwich between two pieces and you're done!
Tagged: Candy Corn Macarons halloween fall desserts dessert
Posted on September 29, 2011 with 18 notes
2 cups Heavy Cream1 cup Whole Milk13 ounces candy cornPour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.Freeze in your ice-cream maker according to the manufacturer's instructions.Top with extra candy corn if you would like.
Tagged: Candy Corn Ice Cream fall halloween dessert
Posted on September 27, 2011 with 46 notes
IngredientsFor the infused vodka: 1/2 cup candy corn 1 1/2 cups vodka For the cordials: 2 ounces orange liqueur Juice of 1/2 lemon 1 large egg white Candy corn, for garnishDirectionsInfuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain. Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.
Tagged: Candy Corn Cordials alcohol drinks halloween fall recipe vodka liquer
Posted on September 22, 2011 with 42 notes
Yield: 12 to 14 servingsPrep Time: 40 min + cooling & chill timesCook Time: 1 hr, 45 min Ingredients:2 cups finely crushed Oreo cookies1/4 cup butter, melted3 (8-ounce) packages cream cheese, at room temperature8 ounces mascarpone cheese, at room temperature8 ounces sour cream1 1/2 cups honey1 1/2 cups granulated white sugar6 large eggs1/3 cup all-purpose flour1/2 cup heavy whipping cream1 teaspoon pure vanilla extractyellow color paste (or gel)orange color paste (or gel)1/2 cup heavy whipping cream, for toppingcandy corn, for topping decorationDirections:Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).
Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.
Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low. Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving one-third of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.
Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.
Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)
In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.
Tips:*Color paste or gel can be found at craft stores like Michael's. You can use liquid coloring in place of the paste/gel. Mix red & yellow to create orange.*Using a 10-inch springform pan will ensure that you use up all of the batter in this recipe. I only had a 9-inch pan and left about 1/2 cup or so of batter out of each layer (with the extra batter, I made a mini cheesecake on the side).
Tagged: candy corn cheesecake cake halloween fall dessert
Posted on September 13, 2011 with 97 notes
16 Halloween-colored oreos, chopped1-1/2 cups broken small pretzels1/3 cup raisins1-1/2 pounds white chocolate, broken into squares3/4 cup candy corn orange/brown sprinkles
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Tagged: Candy Corn bark candy snacks halloween fall dessert
Posted on September 13, 2011 with 19 notes
Ingredients2 packages (3 ounces each) lemon gelatin1 package (3 ounces) orange gelatinWhipped cream, for garnishCandy corn, for garnishDirectionsPrepare lemon gelatin according to package directions. Set aside in a medium bowl to cool. Prepare orange gelatin. Set aside in a medium bowl to cool. Pour half of lemon gelatin into a measuring cup; divide among eight 8-ounce glasses. Refrigerate until set, about 20 minutes. Remove glasses from refrigerator. Divide orange gelatin among glasses, pouring on top of lemon gelatin.Return glasses to refrigerator, and chill until orange gelatin is set, about 20 minutes. Remove glasses from refrigerator. Divide remaining lemon gelatin among glasses. Return to refrigerator, and chill until lemon gelatin is set, about 20 minutes. Just before serving, spoon a dollop of whipped cream on each serving, and garnish with candy corn.
Tagged: Jello Whipped Cream Candy Corn Halloween dessert
Posted on September 13, 2011 with 14 notes
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text:
Uyirile En Uyirile (Cover) - Vellithirai (Tamil)
Lyrics & Chords
This one might be coming a tad late. But then I don't listen to Tamil music much. This one caught my attention of late and liked it a lot. The original version by Naresh Iyer is awesome. Chitra's female version too is a pleasure listening to.
Hope you all like this one!
This is my first Tamil song – so please excuse some diction issues! :P
Song Title : Uyirile En Uyirile
Movie Title : Velli Thirai (2007)
Lyricist : Na Muthukumar
Music : G V Prakash Kumar
Singers : Naresh Iyer
Cover : Rahul Srinivas
Saroj Nair said
very good rendition Rahul
your tamil song is as good as Hindi and Malayalam songs
Neil swanson.. Serious fall again .black out. neck surgery coming in 2 wks prayers requested thanks neil said
Dont even know this song, but this captured
my attention immediately your vocals…
are superb , and has the midas touch on this
song…tamil and hindi … for these genders.
are leanng to b my favorites.of eastern
genders… god bless NEIL SWANSON
My Newest originals
Sowmya R said
Rahul,Beautifully done with effortless singing.Do with more tamil covers.
..Love the music in yourself, not yourself in the music ._.
Babu Nm said
good one rahul… keep it up
may bless you and be with you always
Ramya Sundaram said
loved ur voice……!!!
Anwar Vadakkan said
Nice Song :)
Pre Ramesh said
anna suprb i too love this song………………
Ganesh Ramanan said
Hi Rahul,
First time hearing your voice, this song prefectly suits for you.
Very professional singing, nice to hear.
Your voice,expression,pronunciation,handling the high pitch was too good.
Expecting more tamil covers from you. Keep rocking.
Tha Kathir said
Super singing and greate to listen.
Sure your voice is super my friend.
keep singing and sharing my friend Rahul.
Please listen my uploads and write your feel about it. I love Music & friends, n the god inside of me.
Hhhfire said
superb sining rahul nicee
Jr _ r!j@ Jr said
superbbbbbb!!! hatssofff!!! :) godbless
-music loveR!
Sreeharikumar said2 day i am comming i can herd ur singing it very niceee
uploaded over 3 years ago
- 563 Plays. Last played on September 09, 2014
- 2 Favorites
- 6 Likes
- 15 Comments
- 228 Uyirile En Uyirile (Cover) ... MP3 Download


text:
Aly Raisman: Olympic gymnastics champion says it's good to be back home
After weeks in London where she competed against the greatest athletes in the world and had more than one stressful moment, Needham teen Aly Raisman said being home "is the best feeling in the world."
The teen gymnast, who can now call herself an Olympic gold medalist, visited her Burlington gym Thursday where she trained for nearly eight years. She called it her second home and referred to her coaches there as a second set of parents.
"I almost literally lived here the past 7 years, especially the past year before the Olympics," she said outside her gym, sitting next to her two gold medals and one bronze medal. "I would train here 7 1/2 hours a day.
"Words cannot describe how much they mean to me. They were basically like second parents," Raisman said of Mihai and Silvia Brestyan, the owners of Brestyan's gym.
Hundreds of people, including many young girls, lined up to see Raisman return to her second home.
She arrived in a Burlington police car followed by a Burlington fire truck with its siren blaring.
Young girls lined the street leading to the gym waving pom-poms and wearing Brestyan gym T-shirts with Raisman's picture on them. The shirts were selling for $10 each.
"Being back here feels awesome. All of the love and support means so much to me," she said.
Raisman said she isn't yet sure where she's going to put her Olympic medals, which she put on display for the crush of girls, parents and media members who strained to get a picture.
Her winning Olympic performances have propelled her into a New England sports star. Dozens of young girls gathered at gyms in and around her hometown to watch the live broadcast of her routines.
And Needham officials are planning a parade in her honor in September.
Standing inside the gym where Raisman pushed herself for nearly a decade, Mihai Brestyan said she was very polite and was one of the hardest worker's he has seen.
He said he thinks she could go for gold again in 2016.
"She's very young and very hard working," he said. "I think she can do this again."
When asked about what the future holds, Raisman didn't rule out a return to the Olympics.
"It's in the back of my mind," she said of the 2016 Olympics, "but I'm just taking it one day at a time."


text:
Metal Gear Scanlon - Part 09
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This odd Wii U collaboration plays like a guided tour of The Legend of Zelda's most iconic locations and characters. The price of admission? Playing a bunch of Dynasty Warriors.
Destiny is a beautiful but hollow experience with most of the pieces you'd expect from a great multiplayer shooter. It just can't find a way to fit them all together.
Whatever steps forward NHL 15 has taken in visual presentation hardly make up for the alarming gutting of many of the series' best features.
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Beaches are slopes of sand, gravel, or pebbles that lead down to the water of an ocean, sea, river, or lake.
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Compendium Technologies
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Compendium Technologies
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Complete Story...
Compendium Contributes to High Performance Computing Conference
June 19, 2001
Compendium Technologies' contributions to the Electromagnetic
Environmental Effects (E3) toolkit were highlighted in a paper presented today
at the Department of Defense (DoD) High Performance Computing (HPC)
Users Group Conference in Biloxi, MS ...


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text:
check to see if the coupler is fully ingaged and check if the beer nut are tightend down if they are loose then it can let outside air in the line
Hey Y'all,
So I'm brewing for a 2 month old operation in DC. Stopped by one of the accounts yesterday and the bar manager told me they're having a problem with our kegs. They can pour off 1 or 2 pints and then the line blows foam. They have tried reducing and increasing the pressure on the line to no avail.
This is the only account that's having this problem. My first thought was their delivery system (they have a 'keg slide', kegs land on a pile of old tires) may be rousing the co2 out, but it seems to be an intermittent problem.
Any ideas?
check to see if the coupler is fully ingaged and check if the beer nut are tightend down if they are loose then it can let outside air in the line
Yes, sounds like the coupler might not not be installed correctly. Try the keg on a different line and see if you have the same problem.
At a previous brewing job, I experienced a similar problem with newly-delivered kegs. I found it best to allow shaken or agitated kegs to sit in the cooler for 24-48 hours before dispensing. This is very similar to opening a shaken can or bottle of carbonated beverage.
I would not recommend adjusting the pressure on the beer to fix a draft problem. Pressure should be set based on the temperature of the beer in storage and the desired volmes of carbonation. Other variables, such as line restriction, should be adjusted based on the keg pressure, not the other way around. If the account increased the pressure on the keg, decreasing pressure at the regulator may not necessarily drop the keg pressure, especially if the CO2 check valve in the tavern head is working. Make sure to vent the keg headspace (most tavern heads have a vent ring) when dropping the regulator pressure.
Verify the pressure guage on the regulator is working. It is possible the guage is broken and displaying the wrong pressure.
If the keg has sat for an extended period of time at higher or lower pressure, the account has most likely changed the amount of carbonation in the beer and the keg should be replaced.
Check to make sure the dispensing temperature is at or below the storage temperature. It is possible the glycol pack for the lines is malfunctioning or is low on glycol. If the temperature of the beer increases during its path from keg to faucet, CO2 will most likely separate in the lines, causing spitting and foaming at the faucet.
Another potential problem is a defective spear or coupler. I recommend looking at the beer line on the top of the keg for CO2 bubbles while the beer is being dispensed. If bubbles are forming in this line, they will also be forming in the draft line. You may wish to immediately replace the keg and tavern head--not only as a sign of good faith to the customer, but also as a way of identifying the source of the problem.
Beer stone or deposits in the line can create nucleation sites and cause CO2 to come out of solution. Thoroughly clean the line with caustic and acid (with a fresh water rinse between and after). Other sources of turbulence in the line, such as kinks, can cause CO2 to form in the lines as well.
If all else fails, try swapping the keg with another brand (I recommend using a new keg and cleaning both lines when doing this). This should help determine if it is the keg or the line. Remember to swap the tap handles!
Good luck!
Brian Campbell
Loeffler Chemical Corporation
200 Great Southwest Pkwy SW
Atlanta, GA 30336
Small leak in line perhaps. More likely, a faulty spear (look at top of spear for nicks in rubber) or a faulty non-return valve (gas or product) on your keg coupler. I would try switching out the coupler first.
Liam McKenna
They might be missing the little rubber seal between the gas and product. Sometimes they stick to the top of the keg and you'll find them on there during your keg washing routine.
This is where keg tracking comes in handy cause you can call them up and say "hey, having problems pouring this beer?" and get them the 25cent seal before they get upset about a whole keg.


text:
Los Angeles Personal Injury Lawyer
No Fees Unless You Win!
Repair or replace your vehicle
Receive compensation for rental vehicle
Receive compensation for medical bills
Receive specialized medical care
Get paid for pain and suffering
Get paid for loss of earnings
Assess the value of your case
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For your convenience we offer:
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Medical attention available
Transportation available for appointments
We promise to treat you with compassion
We are here to consult with you about your case 24 hours a day 7 days a week, provide professional legal service, quality customer care, and answers to all of your questions by an Accident Attorney.
"My wife and I had a terrible motorcycle accident on the freeway. We were referred to Wilshire Law Firm by a friend who had told us Mr. Saadian did an excellent job on his case in the past. Within six months, Bobby Saadian got us $500,000 for our case. He delivered everything he promised and more. We are endlessly thankful to Wilshire Law Firm for their caring compassion, quality care, and amazing results. I would recommend Wilshire Law Firm to all of my friends and family who need a personal injury attorney."
- 5/5 Baker Family
"I was involved in a car accident where I got rear ended. I had inured my back and the pain was unbearable. I did not have health insurance. Bobby Saadian helped me find a spine specialist to do a surgery on my back. Now I feel much better and can go on with my life. Mr. Saadian was able to get me the full $250,000 insurance policy limit plus he got an additional $100,000 from the driver as an additional contribution to the settlement. I could not believe it! Thank you Wilshire Law Firm."
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Showing 21 - 26 of 26 Products
Model: nuvi 1370T refurb |
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Whatever your destination, your trip can be easier with a nüvi 2455LMT.
Online prices and product selection may vary from our retail stores. All prices and offers are subject to change. Copyright RadioShack Corporation 2014. All rights reserved.


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If you haven't had a chance to plan a New Year's eve party for you and your kids, here are some last minute ideas that take little or no preparation, yet are still fun and a few are meaningful! Happy new year!
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text:
A. O. Smith to hold second quarter conference call on July 18
MILWAUKEE, July 2, 2012 /PRNewswire-FirstCall/ -- A. O. Smith Corporation (NYSE: AOS) will release its second quarter 2012 financial results before the market opens on Wednesday, July 18, and has scheduled an investor conference call to follow at 10:00 a.m. (Eastern Daylight Time).
The call can be heard live on the company's web site www.aosmith.com. An audio replay of the call will be available on the company's web site after the live event. To access the archived audio replay, go to the "Investor Relations" page and select the Second Quarter Conference Call link.
A. O. Smith Corporation is one of the world's leading manufacturers of residential and commercial water heating equipment and boilers, offering a comprehensive line featuring the best-known brands in North America and China, as well as water purification products for residential and light commercial applications. A. O. Smith, headquartered in Milwaukee, Wis., employs approximately 10,500 people at operations in the U. S., Canada, Mexico, India, China, and the Netherlands.
SOURCE A. O. Smith Corporation
More by this Source
- A. O. Smith to participate in 2014 Jefferies Conference
- Aug 07, 2014, 17:02 ET
- A. O. Smith second quarter earnings increase significantly on record sales of $595 million; company upgrades 2014 and 2015 outlook
- Jul 22, 2014, 07:00 ET
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text:
Join 500,000+ Artists
Its' free and it takes less than 10 seconds!
Hi everyone my name is Sean, here my character that I designed from university for my animation last year. I been designing him for quite awhile now heres the outcome so far. Still need alot more work on finishing the hole clothes for him.
The first and second design is just me playing around with clothes design for him.
The last design is the one I like so far, still need work.
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Last edited by 26Blades; September 3rd, 2013 at 10:47 AM. Reason: More sketches
This is the finish version of the last sketch did posted.
Developed Actively by vBSocial.com
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SpringOfSea's Sketchbook


text:
Excel 3: Macros and VBA Class
March 9th, 2013 by admin software
Excel 3: Macro and VBA Class
event 30.04.2013 6:00:00
Location: B109 Computer Science and Statistics Partly Software Training for students (STS) offer free technology classes for students. If you are a student and you want to participate in this class, you can register through the STS website (wisc.edu / STS).
at University of Wisconsin-Madison
500 Lincoln Drive
Madison, USA


text:
|Jhen del Carmen
|Sunny Street Pampanga
|Nov 05
|Member Since
|Apr 17, 2011
|Votes Received
I release stress by writing stories and imagining things far from reality. I'm not a professional writer, but I hope that someday, I will be. Comedy Romance is my favorite genre. But I do write tragic stories, just on rare occasions and just when I'm in the mood to do so. You can call me Pip, but that is not my name. My age doesn't matter, but I assure you that I am not under age nor over aged. I lived in the pearl of the orient. 99 percent human, 1 percent unicorn. Catch my very own thoughts and opinion on : happynessmachine.tumblr.com I do not follow back. Not unless you're blog is interesting.
Definition of HATE.


text:
State Sen. Tom Apodaca has filed a bill to eliminate public funds for political parties and judicial elections as well as the voter-owned elections fund.
Tag: Tom Apodaca
Showing 1-7 of 7 results
Apodaca proposes making violations of open records, public meetings laws a misdemeanor
State Sen. Tom Apodaca is sponsoring a bill that would make violations of the state's open records and public meetings laws a misdemeanor. Currently, civil action is the only way to enforce those laws.
The money conundrum: Campaign finance and local elections
Sometimes the money behind the political marketing says as much about a given race as the ads themselves, offering insights into candidates' views — not to mention their chances of winning.
Conservation Scorecard: Reps. Keever and Fisher rank high, Moffitt low
The North Carolina League of Conservation Voters scored Buncombe County's legislators on their environmental votes for 2011. Rep. Patsy Keever ranked among the most "green" members of the Statehouse, and Rep. Tim Moffitt among the least.
North Carolina Democratic legislators release proposed redistricting maps
Dubbing the maps a "fair and legal" alternative to those proposed by the ruling Republican Party, Democrats in the General Assembly have released their own proposals for redrawing congressional and state senate districts. The plan would keep Asheville in the 11th congressional district, instead of dividing it with the 10th.
N.C. Senate redistricting maps released; Nesbitt's district grows
The proposed North Carolina Senate redistricting maps grow Democratic Sen. Martin Nesbitt's 49th District to encompass most of Buncombe County. Republican Sen. Tom Apodaca's 48th District meanwhile, loses Polk County but gains Transylvania. His district also expands slightly to include all of Henderson County and part of southern Buncombe.
Asheville water study, airport transfer bills in limbo until next year
Two pieces of legislation affecting the city of Asheville — studying the transfer of the water system and giving the Asheville Regional Airport to an independent authority — won't become law this year. Sen. Tom Apodaca's office confirms that, with the end of the session looming, neither bill will get through the Senate this session.


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Dre Grigoropol » 12pm - Sep 28, 2012
Official video for Katy Perry's "Part of Me" available on 'Teenage Dream: The Complete Confection.' Download the single on iTunes: http://goo.gl/t4a49 Download 'Teenage Dream: The Complete Confection' on iTunes:http://www.iTunes.com/KatyPerryDirector: Ben Mor Producer: Tony McGarry & Danny Lockwood#VEVOCertified on Sept. 19, 2012. http://youtube.com/vevocertifiedMusic video by Katy Perry performing Part Of Me. (P) (C) 2012 Capitol Records, LLC. All rights reserved. Unauthorized reproduction is a violation of applicable laws. Manufactured by Capitol Records, LLC, 1750 North Vine Street, Hollywood, CA 90028.
Rating: 2.9 (110 Votes)


text:
Teen Book Club
Primary tabs
Monday, September 30, 2013 - 4 p.m.
Are you a teen or preteen who loves to read? You know what makes reading a book even better?
Discussing it with others.
This month we'll be discussing Winger by Andrew Smith.
Copies are available at the second-floor reference desk.