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Noriega Hotel in Bakersfield - a great experience
- g
- gordon wing Apr 15, 2003 12:43 PM
Last week we had a great evening at the Noriega Hotel - it's located in a quiet out of the way part of Bakersfield. On Sunday night there is only one seating at 7pm - everybody gathers in the bar area and then at the appointed time folks are admitted into a large room with two very long tables and a few small ones on the side. The food comes very soon thereafter. A hearty soup, salad with a bleu cheese dressing, beans (ranch?), bread,plate of tomatoes & onions,pickled tongue, a spicy salsa, a fall off the bones oxtail stew with delicious buttery, flavorful potatoes that had soaked up much flavor from the cooking liquids, over cooked pasta with a marinara sauce, vegetable, the best french fries - fried in lard I hear, and then some very good fried chicken slathered with a sauteed garlic paste, slices of bleu cheese and some vanilla ice cream for dessert. A house wine is on the table. All for $17 (includes tax). The room is buzzing with energy and conversation. I knew there would be lots of food but I was really impressed by how good some of the items were - it's not easy to make good crispy fries for 100 folks....the oxtail stew was satisfying in a low key way, and the fried chicken was very tasty.
At night the neighborhood is very quiet - it's like everybody is coming to a secret event. This is not fine dining but nevertheless, a very satisfying evening - of a type that is not available in many places anymore. The two Basque restaurants in SF have closed.
re: TomSwift
Yes, I also had Woolgrowers on my list but I opted to try the Noriega just because I wanted the old Basque Hotel experience with communal seating. I'll have to give WoolGrowers a try next time - is the Los Banos one as good as the Bakersfield branch?
re: gordon wing
I've only been to the Bakersfield edition but I seem to recall some good press on this board about Los Banos.
re: gordon wing
I went to Woolgrowers in Los Banos in 2010 and found it very much up to Basque standards. I've gone to Noriega since I was a kid in the 50's. I'm so happy with them that I've never gone to the other supposedly excellent ones in Bakersfield since my folks took me to the Pyrenees way back then.
I had a recent off board request from a hound wanting to take their elderly father out for a Basque "blast from the past experience" and wondered what was available in Fresno. I had to do a little research since there's been a few recent changes and thought I'd pass it along to the board.
I suggested the old Basque Hotel (see link) since it was the only one I had been to recently and wasn't up on the changes the others had experienced, also its proximity to Hwy 99 makes it the logical choice for those traveling through. (exit Fresno St., two short blocks toward downtown, right 1 block on F St.). It's in the old part of DT but has a fenced parking area with a security guard but we park on the street and have never had a problem. This was *the* place in the old days then seemed to slip off the radar. About three years ago we heard the quality was back and began having dinner there again. The food is excellent, basically the same as described by Gordon. Not sure if others offer this but you can have your entree cooked with a chopped garlic coating, it takes the fried chicken over the top. A Google search returned some outdated and confusing information (e.g. no menu at lunch) so I stopped in to get the scoop. Lunch ($8-12) is the standard Basque offerings, fried chicken, pork chop, lamb chop or steak with all the sides. Dinners ($9-15) add the standards, choice of New York, T-bone, Beef KeBab, frog legs fried or sauted, shrimp fried or sauted, fish and Prime Rib (Fri-Sat-Sun) and children's (under 12) steak or chicken plates at $6. On our last visit I ordered the most expensive wine in the house, a $9 bottle of local dago red that was actually pretty good, served chilled in the little flat bottom glasses of course. At lunch the long (sheep herders) table is apparently reserved for the hotel residents, but there are plenty of tables and a banquet room available. No Credit Cards are accepted.
Stopped by the site of the former Santa Fe Basque (only other remaining in the downtown area, the Yturri having closed years ago) across from the Amtrak Station. the Santa Fe Hotel is still operating (another historical building) and the restaurant has been taken over by the Stone family and operating as the Shepherd's Inn, 935 Santa Fe Ave, (559) 266-2228. The long table seating here is available, the Shepherd's lunch is $5.75, the entrees run $7.75 - 8.50, with grilled or Cajun catfish added to the usual suspects. Burgers and a variety of sandwiches are available (roast pork loin w/sauteed onions, peppers & melted cheese, and pickled tongue among the more interesting). Mon. through Sat. specials: Spare Ribs, Lamb Shanks, Roast Pork, Roast Beef, Catch of Day or Steamed Clams, and Roast Leg of Lamb. Sunday special is Paella and Roasted Chicken. Other additions to the dinner menu include Calamari steak, prime rib or steamed clams (last two Fr-Sa only). Will definitely make a point of trying this place and report back.
The original Santa Fe Basque has moved into new digs in the site of a former Mexican restaurant at 3110 N. Maroa Ave, (559) 226-7499. Standard Basque lunch menu ($7.50-$9.50) top end prices for Calamari Almondine or Charbroiled Sirloin Steak. Burger or serveral sandwiches with the Lamb Dip looking the most interesting. Dinners run from $10 for fried chicken to $17 for the charbroiled lamb chops. Several steaks and orange roughy are available. Specials: Mon&Sat - Roast leg of lamb, Tu-prime rib, wed-pork spareribs, th-roast pork, fri-orange roughy, Sun- roast chicken in sauterne wine (prices $8-8.50). They offer the family style lunches and dinners, but the long sheep herder's table is missing. This was our favorite for decades when it was across from the train station so I would expect the quality is still there (they we're still packed when I popped in @ 1:30 yesterday) but the atmosphere is more plush, not really upscale but definitely not what you'd want if you're trying to relive that old ambiance. Again, will have to try and report back.
So, maybe we're not San Diego but we still have 3 Basque restaurants our of 4 from the good old days.
Dave in Fresno (actually in Fresno)
(sorry Jim Strain, just couldn't resist) ; >P
re: Jerry Houser
Last week I saw this restaurant featured in the KCET TV show "Visiting California" by Hull Houser - It was very well done, and very complimentary. So much, that I was ready to drive over there for dinner.
almost 7 years after Gordon Wing's post on Noriega's, we had dinner at the place last night, the experience was pretty much the same as he described, and it was a blast. for whatever reason, they served beef stew where we expected oxtails (a disappointment, but so what?) and the bill was $20 a head, a bargain, the chatter with our tablemates (only one of the six or seven within talking range was a local, fwiw) was a lot of fun...we'd come back.
this was in some ways better than our last Basque dining experience, in Reno--and made us nostalgic for the Basque places at home in San Francisco, now as Gordon said, long closed.
Thanks, I found out they have a website. Breakfast, lunch, dinner. Wow!
Noriega Hotel
525 Sumner St, Bakersfield, CA
Noriega Hotel
525 Sumner St, Bakersfield, CA 93305
re: Melanie Wong
ok, the website is in the Place record now.
re: Robert Lauriston
That is good news, but I am sure the place will be more of a madhouse.
I've eaten there three times, the food was good, especially the beans and soup, but I felt the entrees were overly spiced and inconsistent.
An example is the fried chicken, slathered in minced garlic.
But I agree their oxtails are awesome.
Glancing at their menu, I think Weds, Thurs, and Saturdays offer the best menu items.
Because of all the buzz, I decided to give Noriega's a try when I was in town visiting family last week.
Overall I felt the food was mediocre, most of the food tasted bland and tired.
They were serving fried chicken and oxtails that night, even the oxtails tasted lazily braised.
I think the novelty of the place helps it stay popular.
there used to be a lot more than two Basque restaurants here in SF--of the Noriega style, let's say; I can recall up to four in the mid-1970s--not that it matters, as, yeah, that era has passed. people keep opening up-market Basque-inspired places and some are fabulous (Fringale), some run a couple years and don't make it...
Made a return visit about a week ago...and...everything was "the same", lots of food, great chatter around the communal dining tables, $20 each for mammoth amounts of food, people making nostalgic returns to a place they'd loved years ago, great soup, great fries, good fried chicken (stringy oxtails), plentiful red wine, happy sounds...and the place was only about 2/3 full on a Saturday night. No idea what to make of this.


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With 10 chefs left, the teams head to Fort Smith, Arkansas where they must make as much money possible out of a food truck. The chefs check-in at Lonoke, where the first team to arrive wins the challenge. The chefs then head to Memphis, Tennessee where three nominated losers have one hour to create their best crayfish dish. The worst dish will be eliminated.
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Rolling Food Fight
Season: 1 | Episode: 5

subset: commoncrawl


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|Hokies' play will have to be better at LSU
|Written by Admin
|Sunday, 02 September 2007 11:35
``I think he'll be relieved,'' she said, ``but he probably wouldn't say `happy.'''
Coach Frank Beamer's team didn't dominate as expected in its 17-7 season-opening win against East Carolina on Saturday.
However, in the first game at Lane Stadium since a gunman killed 32 people and himself on campus last April, the game was only a part of the equation.
``I think everybody was eager to get this game in,'' Beamer said.
Probably no one was more eager than the coach himself. A big believer that a team makes its biggest improvement between the first and second weeks, the Hokies need to get their offense untracked before they play in Baton Rouge, La., against No. 2 LSU.
``I think this will be a great video for us to learn from and get better,'' a weary-looking Beamer said later. ``It's quite obvious we better be better next week.''
The game against the Pirates had plenty of buildup and national attention, with several media outlets spending the week in and around campus, trying to chronicle the healing of a university and community and the Hokies' role in leading the recovery.
When it was over, several players admitted they were surprised by how swept up in the celebration they had become.
``I had no idea what to expect for myself right when I was getting ready to come out of that tunnel, but as soon as it hit me, I couldn't hold it back. ... We knew what we were playing for,'' linebacker Xavier Adibi said.
Fellow linebacker Vince Hall said learning to manage the emotion may take time.
``There's going to be extra emotion throughout the whole season just in general,'' said Hall, who led the Hokies with 13 tackles. ``There was a whole lot of stuff just building up. Once we get that out of our system, it's going to be smooth sailing.''
At halftime, Hall said, defensive coordinator Bud Foster told his guys they were still too high and needed to do a better job of paying attention to their roles.
Beamer felt it too.
``I don't buy into, `I was so emotional that I forgot to go here and block this defensive end that's getting ready to hit my quarterback in the back,''' he said.
That happened, too, leading to a fumble. Sean Glennon also threw an interception on the Hokies first offensive play and was sacked four times.
Virginia Tech's first touchdown came on an interception return, and the Hokies didn't manage another until just 13:07 remained when Glennon hit Sam Wheeler for 21 yards.
The running game wasn't any better, totaling just 33 yards on 31 carries behind a rebuilt offensive line, and the sacks showed protection is a real concern, too.
``We just couldn't get into a rhythm,'' said Glennon, who finished 22-for-33 for 245 yards. ``That's something that we're going to have to correct because next week, they're not going to let us get into a rhythm too much, so we have to put it upon ourselves.''


text:
This is one of the paintings I like to call my stone cat paintings. A cat sitting or looking up from behind the stones Sometimes it's hard to tell where the cat is to the stones. It seems they are apart of each other.
Here the stone cat is waiting to see if the tree will fall. It may take some time. Only a cat can sit and look at one object for a time that seems like forever.
Friday, October 22, 2010
Thursday, November 5, 2009
Blue River in Snow
This was one of my first winter paintings. I used white gouache to splatter the snow over the top of the painting. The Original artwork was sold. I have cards and other items for sale. Just use the link on the left.
Posted by Geoff at 5:41 PM No comments:
Tuesday, November 3, 2009
Resting Kitty
I like to call this my "Christmas Kitty". It's a cat at rest between two pillows. I kept it simple so that it could be almost anybody's cat.
Posted by Geoff at 3:16 PM No comments:
Monday, October 5, 2009
Purple Iris
This is a picture of an iris and some daisies. I was inspired by A purple iris growing in my mother's garden in Auburn, NH. I sold the original painting at the Greeley Park Art Show in the Nashua, NH.
Posted by Geoff at 4:13 PM No comments:
Sunday, July 5, 2009
Different steps to a painting
Here you see different points where I stopped and took a picture. One of the big things you see, I like to start painting in Yellow, then work to the darker colors.
Posted by Geoff at 2:18 PM No comments:
Wednesday, September 24, 2008
Geoff's Park
This is a 16 x 20 watercolor. This painting allowed me to try few new things. I used a natural sponge to create the foliage. To make the sprinkle of dots, I also used a combination of tapping a fan brush and using the toothbrush. It's called Geoff's Park for I wrote that on the posts in front. It is written in Japanese Hiragana.
Posted by Geoff at 8:36 PM No comments:
Sunday, September 21, 2008
Mountain Pass
This is a 16 x 20 watercolor. I used the back of the brush to create the harsh lines coming down the mountains.
Posted by Geoff at 9:54 AM 1 comment:
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Police in the small
town of Berlin arrest nearly two dozen men in a prostitution sting after
complaints that people were providing sexual favors out of their homes in exchange
for prescription pills.
Investigators used a
vacant house and put up fake profiles on web sites such as craigslist to lure
men. Twenty-two men were arrested
and charged with pandering and trespassing. Eight of them were
booked in the Colquitt County jail on additional charges including marijuana
possession and driving with a suspended license. All have been released
on bond. Police say it's important to combat
prostitution because it's often linked to other crimes.
"Some of the crimes that are usually involved with prostitution
is obviously drugs, rape, robberies, multiple different other criminal acts,"
said Officer Raymond Bedal with the Berlin Police Department.
All 22 "Johns" have a court date
set for November 18th.
All rights reserved.
P.O. Box 3130
Albany, GA 31706
(229) 446-1010
FCC Public File
(229) 446-4005
EEO Report
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text:
This map displays Facebook fans of all of the MLB teams across the U.S. Each county is color-coded based on which official Facebook team page has the most likes …
Apologies to Canada, first off :) There are some obvious patterns here and some surprises. And some awkward and counterintuitive color choices: the Delaware Valley, for instance, seems to have slud into the ocean.
Statements posted here are those of our readers and do not represent the BaseballThinkFactory. Names are provided by the poster and are not verified. We ask that posters follow our submission policy. Please report any inappropriate comments.1. OCF posted on April 04, 2014 at 05:02 PM #
Now the Braves are the ones with a vast territory in the South. The early years of cable TV and superstations?
Isn't that a big exception? Inheriting a team from a parent is a huge factor. Most of the kids of those Mets fans in their late 30's now will become Mets fans.
If there was a way of identifying the least-liked team in every city, the Yankees would also blanket the country, possibly even in some parts of New York.
To be pedantic, the Yankees are probably the most-disliked as opposed to the least-liked.
I wonder whether Nassau and Suffolk are Ranger, not Islander, counties.
Facebook users who skew youngerI think Mark Zuckerberg is worried that Facebook skews overly old, not overly young. :) I mean, yeah, I'm sure it's a lower average age than people who don't use computers at all, but...
Combine that with things like their ties to Madoff and well publicized financial difficulties, and it's not hard to figure out why [the Mets] don't control any counties today.Yeah, I think the financial difficulties have so much to do with it. But ironically, it's not even the fact that the team's payroll is limited. It's the fact that the Wilpons have actually succeeded in defusing that issue. It feels pointless to get mad anymore. Anyone with any desire to deal with reality has accepted the status quo: The team is kind of going to try, but not really.
Every Mets fan I know falls between the ages of 35-50.
When the Mets were better than the Yankees (in the mid-late 80s), they probably controlled some counties or at least were closer than they are today. This was when Seinfeld had a Mets poster in his apartment and Keith Hernandez made semi-regular appearances on the show.
Oh, wait a minute: I just figured out that Dale Sams was asking about why there are Yankee fans in NE Oklahoma.
They were considered a good team as recently as the fall of 2008, and they made deep playoff runs twice in the last 15 years despite being generally feckless.
Anyone whose hockey fandom came during or after that is about 75% likely a Rangers fan even on Long Island.
Seinfeld hit all 4 major sports in NY at one point or another during its run, plus the US Oen.
And the marathon. Plus Aqueduct, if you consider horse racing a sport.It is! For the horses...
And the marathon. Plus Aqueduct, if you consider horse racing a sport.
And softball.
Has any other derogatory razzing of an opposing player lasted more than 30 years after the dude retired?
Has any other derogatory razzing of an opposing player lasted more than 30 years after the dude retired?
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Categories > Movies > Van Helsing > Alas She Lies
Chapter Five0 Reviews
Anna and Carl enter as someone else as they go inside the pub to investigate the creature. To their suprise, they meet someone totally different as well.
Disclaimer: I do not own anything I write here except the characters I have invented.
Summary: Anna is alive but when Gabriel doesn't come back from a mission, he is believed to be dead. She goes to the place where he was last seen to find a terrible plot behind Gabriel's disappearance.
Chapter Five
Anna and Carl crossed towards the /Törött Sárvédõ/, wearing nervous looks on their face. They had to get around to find someone to ask directions to the bar for one thing and another thing was because they had found the 'supposed' creature Gabriel had been sent to Budapest to vanquish.
They both wore rather unsteady looks on their faces and they knew if they couldn't find something that day, then they had no such lead to find Gabriel. It was luck or chance at this point and all they could do was wait for the roulette to stop turning and land on the right score. When they had finally found the bar, it was already getting dark.
"Is that it?" Carl asked with a wavering smile and Anna nodded, looking down at the rusty map one of the peasant's had drawn for her. She looked up at the bar and knew they needed a plan.
The bar was a large and grand one at that, and many well dressed aristocrats were going in with their beautiful trailing dresses and suits. Carl looked with distaste at the black suits the gentleman wore and then at the cars around the bar.
Just for one simple bar... Anna thought, rolling her eyes and then biting her lips, thought. If they could get in, they would be able to see if the creature Isis would be there. But how can they get in without being noticed that they weren't invited?
Anna nudged Carl's shoulder, who also looked thoughtful and then dragged his arm so they were hidden from the customers of the bar. But she led him closer in so she could hear the people letting the customers in talking. And she got her prize and thanked her instincts just then.
"Madame and Monsieur Rohovin seems not to be here," said one of the men and walked closer towards his staff member, who also shook his head in question. Anna's eyes immediately brightened into a mischievious glint and her face slowly turned towards Carl. "Carl, I need you to do something with me."
"I'm not gonna like this am I?"
"Anna, what am I supposed to call you?" Carl whispered, eyes looking around nervously as he clamped onto Anna's arm tightly. Anna was dressed in a dress she had quickly purchased and Carl was in a black suit, which Anna had bought swiftly as a hawk. He looked uncomfortable in them but he shut his lips, trying best not to complain.
His hair was combed back, so a hint of his friar-ness was gone for a moment and Anna's curly hair was tied in a simple ponytail, along with small curls of her bangs. Her dress trailed rather irritably with her, which was colored in a delicate light blue and she had a small bit very delicate light purple shawl over her shoulder. It seemed like the old warrior like princess everyone knew was gone, replaced with a beautiful woman. Anna smiled patinently and then also grasping Carl's arm tightly, moved forward together.
She leaned forward and whispered into his ear, saying, "Elanor Rohovin is my name. You are Phillipe Rohovin. I saw it on one of the notes they held."
Carl nodded quickly and then the two married 'couple' moved forward, smiling fake grins. The two men in front of the grand golden door stopped them with a hand and Anna's smile faltered a bit.
"You are...?"
Anna smiled and moving one more step, she breathed in deeply and then spoke in a womanly manner. She giggled and then acted as if she was hugging her Carl's arm in a loving way. The back on Carl's hair immediately perked up and he became as stiff as a stick as Anna giggled again and then looked up at the man's eyes with a sly grin plastered on her lips.
"Ohhh hogyan ostoba -ból én! Én Asszonyom Nekibuzdulás Rohovin és ez az én -m férj Phillipe Rohovin. Aren't mi , szerelem? (/Ohhh/ how silly of me! I am Madame Elanor Rohovin and this is my husband, Phillipe Rohovin. Aren't we, love?)" Anna spoke in Hungarian, though her now faint Romanian accent stung a bit with her Hungarian.
She nudged Carl softly in a rather desperate manner and Carl, smiling rigidly as well as standing rigidly, nodded rigidly. The men nodded in reply and let them pass immediately and they quickly walked in, feeling warmness flow through them again.
Their eyes widened in suprise, despite their worry, at the grandness of the place. But it didn't suprise them as much as most people would have. After all, they had had a glance at a place similar to this palce. And that was the Masquerade Ball Dracula had hosted.
"Wow. How are we going to find uhh the creature in here?" Carl spoke, still staring at the grand bar, slowly turned away from it and looked at Anna, who's eyes gleamed in determination. Carl felt quite reassured with the look and remembering to stop looking stiff, wiggled himself softly for a second.
"Asszonyom Rohovin! (Madame Rohovin!)" shouted a voice and Anna, forced to turn at the voice, looked to see a plump woman running, or rather, having difficulty running towards her direction. Anna secretly backed away inside of her as the other half of her walked towards the woman.
The plump woman was clad with gold and riches, most of them including necklaces, rings, bracelets, and precious diamonds that many would not have been able to afford. Anna nodded slightly and straightened herself, raising her head high. The woman smiled with her chummy lips and opened them.
"Ó õrölök, hogy találkoztunk végre személyesen , Asszonyom! ÉN akar szerelem beszélni minden a dolog amit volna történt -hoz teendõ az utóbbi idõben , de férjem akarat tart és csicsergés -val a teendõ már van nekünk most! De nem anyag , Nekem van találkozott ön most! (Oh it is nice to meet you at last in person, Madame! I would love to talk about all the things that have happened to the business lately, but my husband will go on and chatter with the business we have now! But no matter, I have met you now!)" the plump woman said and Anna half grimaced and smiled politely at the woman.
She saw to her distaste a flash of greed in the woman's eyes as the woman continued to chatter with Anna about 'the business'. Anna nodded her head politely and looked back at Carl, who had followed along with her so he would not be led astray by a gentleman he didn't know. Anna looked annoyingly at the woman, hoping she could get rid of her.
And when Anna (along with Carl) was led to meet a certain gentleman by the name of Gauthier, they never even suspected they would be seeing the one and only.
A/N: I know! I'm sorry for the cliffie! I am so mean, aren't I? I hope you liked it! And as for Anna being all dressed up and so, how do I call it, unlike Anna, I'm sorry about that. I hope I haven't insulted anyone with that one! Please review and ciao for now! I'll try my best at updating soon:)


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Stefan Zsaitsits.
Drawings by Stefan Zsaitsits.
In the morning mice scamperover the headover the floor of the headshreds of conversationsscraps of a poemthe room's museentersin a blue apron
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some scribbles over a lazy long weekend!
A set of skateboarding illustration i did a while back, titled - SK8 FFFFFF .
(Added that to my 2010 portfolio, but cargo now says i need to buy a subscription, damn!)
Hanuman | Lifting Dronagiri
When Lakshmana is severely wounded by Indrajit during the war against Ravana, Hanuman is sent to fetch the Sanjivani, a powerful life-restoring herb from Dronagiri mountain in the Himalayas, to revive him.He then again begins his search for herb but when he realises that he may unable to find the specific herb before sunrise, Hanuman lifts the entire Dronagiri mountain in one hand and flies to take it to the battlefield in Lanka. The Vaidhya Sushena then personally, finds herb and revives Lakshmana.
Space Bike // Red Space - Framed and ready to sell :)
Printed Space Bike today @ the InkLounge Studio with Stu and Nicky, 11x11 posters, and they came out pretty good! More here.
Space Biker - hoping to screen print this sometime soon! Would have loved to put this up at the Artcrank fest, maybe next year!
Screen printed a couple of posters (Red Space & Supper in Space) out of my new illustration set titled - Red Space, over at the Inklounge Creative with Stu and Nicky Alden. Super fun.
Invisible Rabbit is a Bombay based animation studio spearheaded by the super talented, super hyper & super animated- Nupur Bhargava. I did the branding for the studio which is doing tonnes of good work. Watch this space for more updates on her as soon as her site is up.
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Hula Teacher: Lilo, why are you all wet? Lilo: It's sandwich day. Every Thursday I take Pudge the fish a peanut butter sandwich… Hula Teacher: "Pudge" is a fish? Lilo: And today we were out of peanut butter. So I asked my sister what to give him, and she said "a tuna sandwich". I can't give Pudge tuna! [whispering] Lilo: Do you know what tuna *is*? Hula Teacher: Fish? Lilo: [hysterical] It's fish! If I give Pudge tuna, I'd be an abomination! I'm late because I had to go to the store and get peanut butter 'cause all we have is… is… stinkin' tuna! Hula Teacher: Lilo, Lilo, why is this so important to you? Lilo: [calm] Pudge controls the weather.
(via chesire5miles, snorkack)
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Once Abu El Abed went camping with bunch of guys. Few
days later, he got very horny. He looked around, and there were
no women around him. He asked the camp coordinator if he
could do something about his problem. The camp coordinator told
him that there was a barrel at the end of the park, and there is
a hall in that barrel. AA tried the hole in the barrel and
he liked it. AA was so happy that it solved his serious
problem. AA went back to the coordinator and asked what
days he could use the barrel. The coordinator told him that he
could use it any day he likes except on Thursday. AA got
very upset and asked why he can't use it on Thursday? The
coordinator answered with a big smile "because it is your
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"I picked this design for a winter shower because of the brown. It's almost like a rustic brown (not grey) in color as described for some reason. The fun colors in the baby girl are all the colors being used in the shower. Can't wait for Savannah's arrival!"
"The product was very pretty, i liked that i could customize the color and the text. These are gret labels for any occasion. I would recommend them to anyone."
"These were our fist addy labels ordered as a married couple. We needed many for our couples baby shower. They were nice and neutral. I liked the falling leaves concept as we are going into early fall. Everything I expected with no disappointments!"
"I have some of these lables myself. A friend of mine saw it from the mail ad had to have some. So, I gave her some for her birthday. So incredibely classy. They came in the mail so fast as well. I would order these in a hearbeat again. You won't be disappointed. Customer service is great."
"The address labels are very nice!!! It was extremely easy to customize. I also ordered the matching invites in addition to the adhesive gift tags (check out my reviews on those items). Lastly, I was due to receive my order on 3/15 but received it ALL on 3/7. Yay!!! You won't be disappointed if you go decide to order these labels."


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£9.00 - £10.00
Standard Delivery
Click & Collect
International Delivery
Babies pack of two grey and navy jogging bottoms
Item No.2210108132
These Babies cosy grey and navy jogging bottoms from our bluezoo range have a soft fleece lining and a comfortable ribbed waistband. They are detailed with two mock front pockets and have stitched accents on the leg.
- Ribbed waistband
- 100% cotton
- Machine washable
Deliveries are between 8am - 6pm, Mon - Sat.
FREE if you pay with your Debenhams card
FREE delivery on all orders over £30 (normally £3.99)
Deliver to store for collection ( 160 participating stores ) FREE
International Delivery £7.00 to £15.00
Debenhams is happy to exchange or refund your purchase within 28 days providing the goods are in a fully resaleable condition (including tags) and not within the exclusion policy*. This policy does not affect your statutory rights. You can return unwanted items either by visiting your local store (the fastest way to get a refund), by arranging a courier collection or returning by post. Exclusions apply to selected products. For instructions on how to return products and information on Debenhams refund policy visit the returns and refunds section of the website.


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Flirting Quotes
You're so sweet there's a wanted poster for you at the candy store.
- Anonymous
If your heart was a prison, I would like to be sentenced for life.
- Anonymous
If you stood in front of a mirror holding 11 roses; you will see 12 of the most beautiful things in this word.
- Scemaa
Flirting is the art of keeping intimacy at a safe distance.
- Anonymous
Flirtation: attention without intention.
- Anonymous
If it begins with a wink, it can end with a slap.
Let make it short and simple, I love you.
- Anonymous
All women are flirts, but some are restrained by shyness, and others by sense.
- François Rochefoucauld
I may be a flirt but your boyfriend likes it!!
- Ally
If you were a tear, i would never cry in fear of losing you.
- Walt Dizzle
Come live in my heart, and pay no rent.
- Anonymous
If I kind of like a guy, then I'm a fantastic flirt. But with a guy I truly like, I get painfully shy.
- Shannen Doherty
I have had a really bad day today and it always makes me feel better to see a pretty girl smile. So, would you please smile for me?
- Anonymous
I think the eyes flirt most. There are so many ways to use them.
- Anna Held
It's not my fault that I fell for you, you tripped me!
- Anonymous
The best thing about me is You.
- Max
Whoever loves above all the approach of love will never know the joy of attaining it.
- Antoine
Are you lost ma'am? Because heaven is a long way from here.
- Anonymous
One of the best parts of growing older? You can flirt all you like since you've become harmless.
- Liz Smith
Oops! I lost my mobile number! Could I have yours?
- Anonymous
The amount of women in London who flirt with their own husbands is perfectly scandalous. It looks so bad. It is simply washing one's clean linen in public.
- Oscar Wilde
Flirting is the sin of the virtuous and the virtue of the sinful.
- Paul Bourget
Flirting is the act of making a man feel pleased with himself.
- Helen Rowland
Some women flirt more with what they say, and some with what they do.
- Anna Held
To avoid mistakes and regrets, always consult your wife before engaging in a flirtation.
- E.W. Howe
I think I can die happy now, coz I've just seen a piece of heaven.
- Anonymous
A woman will flirt with anybody in the world as long as other people are looking on.
- Oscar Wilde
Stolen kisses are always sweetest.
- Anonymous
Flirtation is the tomb of virtue.
- Madame Jeanne Marie
If I fall asleep texting you, it's because I didn't want to say goodbye.
- Anonymous
In order to avoid being called a flirt, she always yielded easily.
- Charles M. de Talleyrand
I used to be a terrible flirt. I'm much better at it now.
- Anonymous
There are some women who are flirts upon principle; they consider it their duty to make themselves as pleasing as possible to every one.
- Antoine
The hardest task of a girl's life, now a days, is to prove to a man that his intentions are serious.
- Helen Rowland
Flirting makes the men and women more energetic,happy and start to enjoy the life in a new way.
I hope to start enjoying flirting again when I'm 70, like my mother did.
- Felicity Kendal
I am so much better at text flirting than real flirting.
- Anonymous
I'm still flirting with No. 1. It just so happens that I have a two behind the one.
- Michael Chang
I'll flirt with anyone from garbagemen to grandmothers.
- Madonna
Do you know a young and beautiful woman who is not ready to flirt just a little?
- Jean Antoine Petit Senn


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The ground beneath our feet is made up of layers upon layers of history, the accumulated evidence of human existence from the millennia of prehistory to the hours of yesterday.
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Joy Kinley's curator insight, September 11, 12:46 PM
The amber jewelry from the Baltic shows that the grave was high status but the bear pelt is proof that bears lived in the area.


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Suzi's Blog
Zinfadel Spaghettini with Spicy Rapini
In Michael Chiarello's Bottega, the head notes describe this dish as crowd pleaser. And as a celebration of Zinfandel. Spaghetti always seems to come to the table adorned with tomatoes. Here's a way, by cooking in Zinfandel, to achieve a far more royal red color. A simple marriage of pasta and redness blessed by wine overtones.
Rapini or broccoli rabe usually seems bitter and without charm. Here, the technique lets you enjoy this lovely vegetable treat with absolutely no puckering of your mouth. Merged with the pasta, your brain is likely to be a bit confused. "This looks good, but I can't put it into a category. What is it?" It's Bottega.
Bottega is a book inspired by the flavors of California wine country married with the heritage of Italian food and wine. Beyond this surprising pasta, the book is stuffed with new visions of flavor and delight including:
- Green Eggs and Ham where cheese, prosciutto and asparagus are elegantly presented
- Butternut Squash and Fontina Risotto with Squab Ragu, a wonderfully complicated assembly of meat and vegetables
- Crispy Pork Shanks with Red wine Vinegar Agrodolce and Wine-Cooked Apples, a dish that seems to beautiful to eat
- White Chocolate-Lavender Panna Cotta with Madeira-Rhubarb Pappardelle, a dish too complicated to describe, but you are probably already tempted!
This beautiful book, oversized and filled with excellent photographs, is one for you to consider. Start with this different pasta, then do your own explorations.
Zinfandel Spaghettini with Spicy Rapini
Yield: 8 as a first course
- 1 ½ pounds rapini [broccoli rabe]
- 1 pound spaghettini or spaghetti
- 1 750-ml bottle dry red wine, preferable Zinfandel
- 1 tablespoon sugar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons slice garlic [about 4 cloves]
- 1 teaspoon Calabrian chile paste or ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup grate Pecorino-Romano cheese
In a large pot of salted boiling water, cook the rapini for about 3 minutes. Using a wire skimmer transfer the rapini to a baking sheet and spread out to cool. In the same boiling water, cook the spaghettini, stirring occasionally, for 2 minutes if fresh, 3 to 5 minutes if dried. [Cook spaghetti for 2 minutes if fresh, 6 to 8 minutes if dried.] You'll do the second half of the cooking in the Zinfandel. Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.
Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook to reduce by half, 8 to 10 minutes. Add the pasta to the pot and shake the pot to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente [about 3 minute for spaghettini and 4 or 5 minute for spaghetti; tasting tells you when your pasta is ready better than the clock can].
While the pasta cooks in the wine, heat a large deep sauté pan or skillet over high heat. Add the oil, reduce the heat to medium-low and sauté the garlic until pale golden, about 3 minutes. Add the chile paste, blanched rapini, salt and pepper and cook, stirring occasionally , for 1 to 2 minutes. Pour in ½ cup of the reserved pasta water, or more if desired. Add the rapini mixture to the pasta, toss gently, and transfer to individual pasta bowls or one big platter. Sprinkle with the pecorino.
Source: Michael Chiarello's Bottega
The Geometry of Pasta and Tagliolini with Crab
The Geometry of Pasta is book you can't miss. That title by itself seems unusual. Since Brian is both a foodie and a mathematician, I just had to this book up for him. The book's physical design is exceptional: clean Deco-style fonts in stark black ink on linen white paper. Each page has a film noir quality. And the recipes are excellent, either Italian classics or new variations carefully executed by an exceptional chef.
Geometry has two authors: Caz Hildebrand who specializes in cookbook design for others and Jacob Kenedy, an award winning London restaurateur.
The idea behind this book is simple: what are the different kinds of Italian pasta, how are they made, and how can they be used. Geometry begins with a discussion of the regional differences, reflecting the relative wealth and availability of ingredients in different parts of Italy.
There are solid, yet easy instructions for making pasta and tomato sauces. And the book is wise in reminding us that pasta from two Italian villages a just a few miles apart can be two completely different experiences. For food aficionados and historians, Geometry is a wonderful resource.
After that instruction, you have 270 encyclopedic pages of descriptions, recipes and diagrams. Starting with Angolotti and ending with Ziti, there are mini chapters devoted to each pasta type. How to make them, what goes with them, and some ideal recipes. Caz includes very stylish graphic renditions of each pasta type. It makes you want to contact her for new kitchen wallpaper.
We wanted a quick, simple and yet striking pasta dish for tonight. We found just the recipe and smiled through second helpings. It's Tagliolini Con Granchio or Tagliolini with Crab. Oh, tagliolini is very thinly cut tagliatelli. You can make your own using the recipes in Geometry or, truthfully, do what we did and simply use tagliatelli.
If you follow a tradition of fish on Christmas Eve, then here's a fish dish that can serve as a lovely first or main course. If you are having a holiday party, this dish with a crisp salad and brisk white wine will make your guests think you are a kitchen whiz. And, if you prepare this dish, you will be.
Tagliolini con Granchio
Yield: 4 large or 6 smallish serving
- 1/3 pound dried tagliolini or ½ pound fresh
- 2 mildish fresh red chilies, seeded and finely diced
- 1 garlic clove, chopped
- 6 tablespoons extra-virgin olive oil
- 3 ½ ounces born crab meat, carefully picked over
- ½ pound white crab meat, carefully picked over
- Grated zest of one lemon
The sauce is quick to make, so you can start at the same time as the past hit s the water.
Put the chilies, garlic, and oil into a cold pan, and heat over medium flame until it sizzles. Add the brown crab meat alone with about 6 tablespoons of the past water, and break up with a wooden spoon to make a sauce. Add the white crab meat and lemon zest to warm through now, stirring gently so as to keep intact any lumps of crab meat. Drain the past when al dente, add to the sauce, and stir together to mix, then remove from the heat and serve.
Three tablespoons of chopped parsley won't go amiss, but aren't necessary. A tablespoon of shredded mint tastes nice, in an unauthentic way.
Source: The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy


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Three races remain in the Chase for the Sprint Cup Championship. This weekend's action is at Texas Motor Speedway for round eight in the 10-race Chase, followed by Phoenix on November Eleventh and then the wrapup event is at Homestead November 18th. Live coverage of the AAA Texas 500 on AM 1590 and FM 95.5 starts at 2 o'clock Sunday afternoon
Scott Obrien 8:00 PM - 12:00 AM
On Air Now.


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Katie & Rich {say I Do!}
June 9, 2012 :: Oak Hill on the Hudson
I first met Katie & Rich at their winter engagement session this past January and I knew right away that their wedding was going to be totally AWESOME!
Katie had a vision for her day… rustic charm probably sums it up. The beautiful details, the outdoor ceremony & the barn reception made this wedding a total dream to shoot. Oh & the super fun guests didn't hurt either!
To Katie & Rich: Congrats again on an insanely gorgeous & FUN wedding! I had a blast documenting your special day & getting to know you both over the past year. I wish you both so much love and laughter for all the years to come. xo's
***some details***
Katie's Dress :: Augusta Jones
Katie's Shoes :: Hey Lady
Katie's Head Piece :: Twigs & Honey
Bridesmaids' Dresses :: Monique Lhuillier
Venue :: Oak Hill on the Hudson {Hudson, NY}
Invitations :: Katherine Watson
Florist & Lighting :: Experience Events
Entertainment :: JTD Productions
Food & Cake :: Bridge Creek Catering
Second Shooter :: Sasithon Photography
Enjoy the images everyone!!
Katie & her lovely friends started the day at a cute house in the town of Hudson, NY…
Thank you Sasi for hanging with Rich & his groomsmen!
Then it was time to get married…
…sigh…pictures as husband & wife!
some bridal party fun…
a few family portraits…
Lots & lots of gorgeous rustic reception details…
Finally, some reception gems!
Have a great day everyone!


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11. San Diego Chargers – Jake Matthews, Offensive Tackle, Texas A&M
Matthews is a great pick for the Chargers, the offense went through a rough season and the best place to start? The o-line! He is a big kid at 6-5, 305. With the light feet he posses along with his athleticism and ability, the Chargers should consider themselves lucky!
12. Miami Dolphins – Ezekiel Ansah, Defensive End, Brigham Young
Not afraid to hit someone, Ansah will fill a need on defense for the Dolphins. He has a motor that doesn't stop and with his speed and athleticism, expect him to be a game 1 starter for the Dolphins.
13. Tampa Bay Buccaneers – Johnathan Banks, Cornerback, Mississippi State
Banks' size will make a good run defender plus he has good ball handling skills. He is a well-rounded athlete who will be a good fit for Tampa Bay.
14. Carolina Panthers – Star Lotulelei, Defensive Tackle, Utah
Best interior defensive lineman in the draft, according to many scouting reports. Considering how bad the Panthers were on the defensive side of the ball, this will be a tremendous upgrade.
15. New Orleans Saints – Dion Jordan, Outside Linebacker, Oregon
The Saints need help on the defensive side of the ball. Jordan would be a good addition. Standing at 6-7, 243 this kid has not only size but a burst of speed that has the ability to stay up with most halfbacks and slot receivers.
16. St. Louis Rams – Eric Fisher, Offensive Tackle, Central Michigan
Standing at 6-8, 305 Fisher has excellent pass blocking skills and in this pass happy NFL, you want your star QB well protected. The Rams get themselves a good selection out of the Central Michigan product.
17. Pittsburgh Steelers – Alec Ogletree, Linebacker, Georgia
Ogletree will help an aging LB corp in Steeler country. He possesses some good technique that could use some polishing off, but other than that he will be a contributor to Pittsburgh.
18. Dallas Cowboys – Landry Jones, Quarterback, Oklahoma
I know realistically that Jerry Jones will probably not draft a QB because of his commitment to Tony Romo BUT there comes a time when commitment and wins need to be compromised. Landry Jones has one intangible that mimics Troy Aikman, which is accuracy. With that in mind, Jerry Jones will see his glory days being rekindled as Jones will backup Romo until Jerry says "enough"
19. New York Giants –Tyler Eifert, Tight End, Notre Dame
Tom Coughlin likes to have a few tight ends and to have a good blocking tight end, that's a bonus. Eifert will give Coughlin that and much more. If the Giants can sign former Dallas Cowboy Martellus Bennet to a contract extension, you can expect some old school NY Giants football using the 3 TE set.
20. Chicago Bears – Chance Warmack, Offensive Guard, Alabama
Warmack is probably the best interior lineman in the draft. He might go higher than this pick but I also see that Chicago might even trade up to get him. Protecting Jay Cutler is going to be the need for the incoming head coach, so expect something to happen between Warmack and the Bears.


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No rest for the wicked, but still wicked awesome. Jimmie Johnson will get some rest when he gets back to his day job on Friday.
Jimmie Johnson: Our house is a very, very, very fine house
Motorsport.com spent the final weeks of 2013 announcing its top moments of the year. Here they all are. Please take a moment and vote for your favourite moment of the year.
Another big weekend of racing is in the books, and what did we learn this time? Read on to find out.
The world now gets to view the new Chevy NASCAR Sprint Cup entry based off their SS model that will be in showroom floors in 2013.
NASCAR Sprint Cup drivers weigh-in on Tony Stewart's sprints and midgets racing, and his recent injury that has placed "Smoke" on the sidelines.
Tuesday marks the start of the NASCAR Sprint Cup Series Champion's Week as NASCAR celebrates five years in Las Vegas with action-packed schedule of events.
Eight races into the NASCAR Sprint Cup season, and there's good news for some drivers and teams, bad news for others
Amanda Vincent, NASCAR correspondent
The NASCAR Sprint Cup Series teams wrapped up their Daytona International Speedway testing of the new cars for the 2013 season.
Regarding Tony Stewart's injury and the negative comments since his crash racing sprint cars, Jimmie Johnson stated: "I've been disappointed that people have given him a hard time over it."
Jimmie Johnson wins his second Daytona 500 with Hendrick Chevrolet teammate Dale Earnhardt Jr. on his bumper. Danica Patrick takes 8th place.
Motorsport.com staff
Prior to his second win in the Daytona 500 NASCAR Sprint Cup Series season opener, the Hendrick Motorsport team dubbed Jimmie Johnson "Five Time". Today they changed his nickname to "Seven Time".
Joe Jennings, NASCAR Correspondent
Nancy Knapp Schilke
The top stories as NASCAR's best head to Richmond International Raceway...
By Amanda Vincent, NASCAR reporter
It's the first time Dale Earnhardt Jr. has led the points since September 19, 2004.
NASCAR Sprint Cup cars finally get on track on Friday afternoon. Thursday there was rain, Friday morning ice behind the SAFER barriers
After Thursday on track testing action, Fan Fest will host question and answer sessions with the drivers for the fans.
By Amanda Vincent, NASCAR reporter


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mug rug
What materials did you use?
cotton with cotton wadding
Was this pieced or English paper pieced? it's just lovely, but was wondering how you got the points perfect and with the touch of crochet lace edging, thought it might be English paper pieced.
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In my experience, alot of people deal with this. I myself didnt have a true honest friend until 7th grade.
People are odd, they worry about other people and what they think of them instead of making themselves happy. Which means if other people dont befriend certain people, they get avoided. :(
It sucks, I know. But the main thing is having an open personality/mindset, dont brush off others that don't seem ideal, because then your just denying their possible friendship as others are doing to you.
Some times we accidentally close ourselves off to possible friends on accident, because we have the ideal friend in mind. and we get so focused on that ideal friend that we miss out on all the other cool people trying to connect.
losing friends happens. But trust me, if you have known them for less than a year or if you've gone out less than 3 times, they probably weren't real friends if they just ditched you like that.
you dont need people who take take take and leave you with nothing.
leave yourself open, engage in conversations, and trust me, you'll start making friends. Real friends.
Hope we helped.


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Bond No. 9 are to launch the latest in their Harrods fragrances: Harrods Oud Patchouli. The launch coincides with the multi-million pound refurbishment of Harrod's perfumery. As well as Oud and Patchouli the fragrance contains notes of Davana, Saffron, Myrrh, Amber, Musk, Leather and Sandalwood.
According to Bond No.9 the new fragrance "has been built with a serious amount of sillage, meaning it readily diffuses, leaving a lasting, beguiling trail in its wake.". Oud Patchouli is contained in a cobalt-blue version of Bond's signature star bottle, with a patterning of Harrods 'H' logo in gold.
Harrods Oud Patchouli will be sold exclusively at Harrods in London, at Bond No. 9s five New York stores, and at harrods.com and bondno9.com.
Harrods have also undergone a refurbishment of their 'Black Hall' perfumery, the recent renovationof The Perfumery Hall has fully restored and enhanced the beauty of the original Art Deco surroundings.
Thirty years after its construction, all of the existing counters have been completely replaced with new spotlit tanks and the back wallsare now lined in bevelled mirror. The original Lalique glass panels have been specially lit, the black marble polished, and today the hall iscrowned with a huge, glittering 2.5 metre chandelier, designed by Louise Kennedy.
In addition, and echoing the look and feel of the adjacent Cosmetics Hall, bespoke new tester units have been designed and commissionedespecially for the new Perfumery Hall. The new tester units ensure uniformity and consistency; each brandstester bottles will sit on a specifically designed unit, with new and exclusive pieces showcased by beautiful display cloches and mini plasmascreens, which will explain each perfumes story and provenance.


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Tag Archives: Cody Booth
Windells Summer Update: Session 5 + 6
Windells sessions 5 and 6 are in the books. Check out the photos and video recap!
Checking in with Cody Booth
AmArmy shred Cody Booth has been on the move in his new mobile command center in search of pow and good times. Check out his latest photo updates from the road.
12 Months December – Cody Booth
Not only is AmArmy shred Cody Booth skilled on a board, he's also pretty skilled behind the lens and has an awesome blog he updates pretty often. Here are some of his shots from the December release of 12 Months.
12 Months – December – Full Film
The crew hopped into an '88 Caprice Wagon and trekked across the country in search of pow, finally ending up at the Dirksen Derby. Check out the full film for December.
Rome Team @ The Dirksen Derby
Last weekend you may have been caught up in a sugar high of mayhem going down in Colorado. However, beyond the bright lights and over-sized cans of Mt. Dew, there was another competition taking place with some of the biggest names in Snowboarding.


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DAYS OF GOLD: Balthasar Klossowski de Rola (better known as Balthus) is not a painter that I am familiar with at all. However I just tripped across the painter's work when I stumbled across this famous painting a couple of minutes ago. 'The Golden Day's from 1944, features a girl lying back, lounging on a type of chaise lounge by the fire looking at her reflection in a small hand-held mirror. The image reflects some of the tendencies said to be seen in many other Balthus' works, namely a sensual portrayal of a young girl (said by Klossowski not to be erotic but portraying the discomfort of children's sexuality…) and features figurative, bold shapes. So despite the slightly uncomfortable implications of the painting, I do like the golden colours and the mid-20th century decadence of the work. The image was even referenced for an image of Victoria Beckham (of all people), shot by one of my favourite fashion photographers, Michael Thompson for an editorial (accompanying a cover starring Beckham) from Allure's August 2008 issue. I can clearly see that the Swiss painters' work was not easily categorized. The solid outline of the people and the furniture in the photo, as well as the strong colours are not really naturalistic nor are they skewed enough to be considered surreal in any way. Which is part of the reason why 'Golden Days' is so intriguing and why I will no doubt endeavor to find out a little bit more about Mr. Klossowski's works of art.
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Police made at total of seven arrests over the
weekend as part of investigations into a spate of car arsons in the
Caia Park area of Wrexham in recent weeks.
Four youths were arrested on Friday and
another three over the weekend. Six of them have been
released on police bail pending further inquiries and one has been
released with no further action to be taken.
The arrests are not being linked to the car
arson at the Orchards in the Whitegate /Hightown area of Wrexham on
November 13. The investigation into that incident continues and a
youth arrested in connection with that inquiry has been released on
police bail.
Anyone with information is asked to call North
Wales Police on 101.
© 2012 North Wales Police
Website Privacy Policy


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Full size version is only available to registered users
Please Register as a New User or Login as Existing User to gain full access to all the photos on this site. Registration is quick and completely free.
Unregistered users can only view full size photos that have been added this month.
Grooving - Andrew Briggs on The Groove, Dunkeld
© Davy Virdee
Route: The Groove
Camera used: Pentax P30


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The following is a guest post from Captain Graham Henderson, Plans Staff Officer within the Headquarters of the UK's 1st Mechanized Brigade who participated in the Network Integration Evaluation (NIE). Heavy wind gusts and unforgiving terrain set ideal conditions for testing new equipment in a joint exercise known as the NIE. The Network Integration Evaluation (NIE) is the US Army's flagship capability development event that is at the very forefront … Read more »Testing new technologies for the battlefield
Impressions from Pyongyang
"What do British people hate?" A straightforward question – but context is everything. When posed by an earnest thirteen-year-old North Korean schoolboy, in a Q&A discussion with British diplomatic visitors, it took me by surprise. But then much of what my colleagues and I experienced during a week-long familiarisation visit to the Democratic People's Republic of (i.e. North) Korea – the world's most secretive regime and arguably its worst human-rights … Read more »Impressions from Pyongyang
The next step forward
When Google unveiled its latest prototype of a self-driving car in May, it marked a new stage in the relationship between humans and autonomous vehicles in a very public way. But it is just one visible piece of the technical progress in areas such as autonomous systems, advanced manufacturing, and in the thinking on how humans will interact with these new technologies in the future as they become universal. Then … Read more »The next step forward
From Washington to Beijing
One of the hardest things I have to do is explain my job. I work on Asia at the British Embassy in Washington DC, and "why?" is the most common question. And, particularly from Americans, "But the UK isn't a Pacific nation, you haven't got any skin in the game." But the simple answer is that Asia, and the ways in which it is changing, matters a lot to everyone. … Read more »From Washington to Beijing
Incentivizing Innovation in #Development
I've been getting into Twitter in the last couple of weeks. I know I'm only five years later than everyone else, but I'm loving the new insights and the quirkiness of it all. Two things were "trending" on my Twitter timeline recently that, seemingly unrelated, made me reflect on the incentives shaping donor effectiveness. The Global Development Lab First, USAID launched its Global Development Lab (#GlobalDevLab). This happened with much … Read more »Incentivizing Innovation in #Development
Inherited Identities, New Futures
Diaspora – from Greek, "scattering, dispersion" Identity can be a complicated thing. What does it mean to be part of a diaspora? Do people always carry the old country with them or do they gradually leave it behind? You could read Zadie Smith or Jhumpa Lahiri for some answers. This isn't a fictional question for me. Over a hundred years ago, facing poverty in Yemen, my great-grandfather Saeed moved his family to … Read more »Inherited Identities, New Futures
We Stand #withSyria in DC
Saturday will mark the third anniversary of the start of the conflict in Syria. For me, Syria has been a big part of my working and personal life this week and for the last few years. In my day job we've been working with the US and others on ways to secure better access into Syria for humanitarian assistance. More than 3.5 million people are living in areas of Syria that are … Read more »We Stand #withSyria in DC
Africa 2014: pessimism, optimism, or both?
Africa has had a "bad start" to 2014. Or so I keep hearing. But I wonder, how does a whole continent have a bad start? Do a billion people collectively have a bad day? What people usually mean is that Africa has experienced a lot of violence this year. No denying that. Horrific atrocities in the Central African Republic or grotesque attacks by Boko Haram in Nigeria or Al-Shabaab in … Read more »Africa 2014: pessimism, optimism, or both?
My New Hero: Dr Denis Mukwege
On Tuesday evening at Georgetown University, the UK's Foreign Secretary William Hague, received an award from his friend and former US counterpart, Hillary Clinton. The award recognizes his leadership in steering the energies of the British government into the Preventing Sexual Violence Initiative, an international project to end the use of rape and sexual assault as weapons of war and tackle impunity for perpetrators of such appalling crimes. Secretary Clinton … Read more »My New Hero: Dr Denis Mukwege
Global Forest Watch: Fighting Deforestation with Satellites, Open Data, and Crowdsourcing
Satellites, open data, crowdsourcing – these are some of the hottest buzzwords in the tech industry right now. But these innovations aren't just limited to Silicon Valley and start-ups – they have come to dominate much of our everyday lives. Each time we open apps like Yelp and Foursquare to find the closest Starbucks or the best rated restaurant, we rely on these technologies. Now the World Resources Institute has … Read more »Global Forest Watch: Fighting Deforestation with Satellites, Open Data, and Crowdsourcing


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The Lagrangian Analysis and Prediction of Coastal and Ocean Dynamics (LAPCOD) group
is an active group of researchers on Virginia Key with many collaborators here and abroad that use the Lagrangian viewpoint for observing, studying, modeling, and predicting nature.
Our primary research includes analyzing, modeling, assimilating, understanding, and predicting ocean and coastal currents from (quasi-)Lagrangian measurements such as free drifting surface buoys, subsurface floats, and marked/dyed water parcels in order to better understand transport and dispersion in fluids.
Our present research is focused on modeling the
2010 Deepwater Horizon Oil Spill in the Gulf of Mexico via the
Consortium for Advanced Research on Transport of Hydrocarbon in the Environment (CARTHE)
LAPCOD News
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By Lance Cpl. Robert W. Beaver
| | January 11, 2008
To represent Marine Corps Recruit Depot San Diego, Marines from Headquarters and Service Battalion created teams Broken and Super Troopers and entered them into the day-long competition.
All the teams were separated into two divisions where they played six preliminary matches for points that would determine their seats in the tournament's elimination bracket.
Three points were awarded for eliminating an opposing player and one point was awarded for each player who remained in the game throughout the match. Teams were also awarded 22 points for pulling their opponent's flag and 50 points for capturing it. A perfect game, which is known as a max, was worth 100 points, and was achieved by team Broken.
Despite both depot teams lacking experience, they won most of their games during the preliminary matches.
"It was some of our teammates' first time playing the sport, but we seemed to do well and we had a good time," said Cpl. Nathan Handville, team captain for Broken.
During an early match in the preliminaries, team Broken faced off against the Super Troopers. From the break, which is the beginning of a match, Broken's captain made a move to the snake bunker, which is a key position at center of the field, and eliminated the opposing player at that position. He then flanked the remaining Super Troopers players while his teammates moved up the field increasing pressure until everyone was eliminated.
"We learned that gaining the most ground off the break and controlling the snake bunker were crucial for winning," said Handville.
Broken, composed of nine wounded warriors with Marine Medical Rehabilitation Platoon at Naval Medical Center San Diego, lost only one game during the preliminaries, giving them the third seat for the elimination bracket.
Matches were 7-on-7 but teams were allowed a roster of 10 players. The Super Troopers, composed of armory and public affairs Marines, did not have enough players for a fair game.
Although they played the preliminary matches with only six players, they managed to defeat the Business Givers, the first place finishers of the practice tournament that was held the day before.
The Super Troopers only lost two games in the preliminaries. Yet because of the competition's point system, they ended up in the fifth seat for the elimination bracket.
"We played a man down during the (preliminary matches) so we had to play harder," said Cpl. Jason Craig, Super Troopers. "But we got lazy after our seventh player arrived for the elimination bracket. We did good with only six players so we thought the seventh player would help us even more."
The Super Trooper entered the elimination bracket with a full team and were pitted against one of the tournament's lowest ranking teams. They went into the match expecting an easy win, but lost.
The Super Troopers were sent to the losers' bracket. Another loss would end the event for them.
Their fate would be decided in a match against another lower ranking team. At the sound of the referee's whistle starting the match, the Super Troopers' opponents sent two of their players into a key position at the center of the field.
Responding to the aggression, a Super Troopers' player moved late into the same key position.
Several minutes later, the Super Troopers' player sprung to his feet and ran toward the opposing players' positions in a desperate attempt to change the outcome of the game.
He eliminated both opposing players, but he was eliminated during the close-quarters battle.
The move was effective, but not enough to stop the opposing team, which defeated the Super Troopers and eliminated them from the tournament.
While the Super Troopers went home early, team Broken stayed in the fight.
Broken won the first few matches of the winners' bracket; but as the competition grew, they lost a match and were sent to the losers' bracket. They struggled through most of the games as they moved closer to the finals.
In the match that would send them into the finals, Broken fell short, resulting in a fifth place finish overall.
So as the two depot teams went home early, an experienced Camp Pendleton team, Justice, swept the competition without losing a game.
The first through fourth place teams were awarded prize packages with trophies and paintball gear.
"The event was very competitive but it was also friendly," said Handville. "It was a sweet opportunity to get out of the barracks and have a good time."


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Categories > Celebrities > Guns n' Roses > Where do we go now?
Hit me with your best shot0 Reviews
Axl's sister Amy was in love with Izzy since she was 12. Years later she shows up in LA to meet her brother and all the old feelings for Izzy keep rushing back.
Some things might sound weird I guess. Please let me know. I appreciate adjustments.
And please review. Let me know what you think.
I remember exactly when I fell in love with her.
Axl made us go to that fucked up trash dump of a bar on Sunset strip to hear her sing.
Amy Rose. Axl's little sister from Lafayette, Indiana. I could barely remember her. As far as I remembered she was an annoying kid with braces, braids and a really dirty mouth. Maybe she hung out with the guys to often that day. Axl used to take her with him everywhere.
But that impression changed the moment we walked into that bar and I saw her on stage. I just thought Holy shit, she is beautiful!
She was performing Pat Benatar's " Hit me with your best shot" and her voice was incredible. No wonder that girl had a huge voice. Like Axl she'd used to sing in church choir, school choir and she played some instruments. The whole family was quite musically. Good genetics had done the rest I guessed. She was Axl's sister after all. That fact was undeniable and made my stomach knot. They really looked similarly. They had the same cheek bones and the same eyes. I never noticed that before. Back then she used to be that annoying girl which we older guys didn't really pay attention to. Differently from Axl she had this thick and dark red hair, hanging in loose curls down to her hips. The color of her hair immediately reminded me of Indian summer. I've never seen something that beautiful in my whole life. I just wanted to put my hands in these red waves and feel if it was as silky as it looked.
She wore black skinny jeans, chucks and a Ramones shirt. Nothing fancy. I loved it.
I just adored her pink lips touching the mike when I realized that we were moving towards the stage. Axl waved at her and she winked at him. I was done the second she parted these adorable lips and smiled at us.
Then she did her guitar solo and I just realized that she was playing, too. How could I have missed that?
She moved her fingers over her Les Paul and I just stood there in front of the stage staring at her. I mean literally. Not interested and enjoying the music, going with the flow. I stood there staring at her like a total dork. I might've had my jaw dropped at some point.
Reality hit me as an elbow hit my ribs. I looked at my right side where Slash was standing. Even though I couldn't see his eyes I knew he was hooked, too.
'Man, I'm hard' he told me and grabbed his crotch.
'Yeah… ' I said absently.
'Fuck… she's really hot! Did you just see her working the strings, man? That was fucking perfekt'
'She's beautiful' I just said and immediately felt like a total dork.
'I'd like to see her fingers work my dick, man. Maybe I fuck that bitch. She's like a rock 'n' roll goddess!'
'Yeah…' I snorted 'I like to see you try. First you'd have to pass Axl, man. Get ready to have your ass kicked.'
'What's his problem? He want into her pants himself?'
'She's his fucking sister, retard. Did you even have any clue why we came here tonight?' I was sure that Slash was totally wasted.
'Nah. Thought free booze and smack or some shit. Didn't even know he had a sis, dude.'
I chuckled. Yeah, totally wasted.
'You know he talks about her, right? And he'd been on the phone with her for hours a lot.'
Slash put a cigarette into his mouth and lightened it.
'Never heard about that chick' he just shrugged.
I smiled and shook my head. 'Man, are you even awake talking to me? Sometimes I am surprised you're able to remember the songs we write'
Slash just smiled with his cigarette attached to his face.
I didn't want to bother about Slash as long as beautiful Amy Rose was on stage. So I turned back to the stage and saw her playing the last cords. She smiled at her audience, mostly wasted chicks and some old dudes trying to get laid. Except us, nobody bothered to applaud. Fucking shithole. She really was too talented for this dump.
'Thanks guys.' She whispered into the mike. Fuck, she really had the sexiest voice, ever.
She set down her guitar and turned around to Axl. After letting out a loud scream 'Billiiiiiiiiieeeee', she jumped into Axl's arms. She hugged him tight and crossed her long and perfect legs around his hips. I accidently let out a groan. Fuck me, I wanted her to cross her legs around my hips. A quick look to Slash told me he'd heard me groan and had possibly the same request.
'I missed you baby girl' Axl sniffed into her silky hair. I was totally jealous by now.
'I missed you too, big bro' she whispered between the kisses she was placing all over his face. I didn't think this could get any worse than that.
Axl put her down to her feet and turned to face us, taking her hand.
She smiled walking up to us. I couldn't help but stand there staring at her.
And then it happened. Her eyes met mine. I saw her gaze warming and her smile widen.
'Izzy! Haven't seen you in ages… you grew up nice! Possibly got hair on your chest by now' She winked at me, gave me a big smile and pulled me into a tight hug.
It felt like someone just fucking killed me and I happened to wake up in heaven by accident.
She smelled like cinnamon and apples. I wanted to hug her forever.
'You turned out pretty fine yourself, darlin'. I barely didn't recognized you.' I managed to say and let her go.
She still smiled and held my gaze for a second as she let go of me. Then she turned to Slash, who was just standing there grinning like a horny and totally wasted doofus.
'Hey. I'm Amy. You must be Slash! Heard a lot of stories about you. Most of them really weird, dude!' She raised one of her eyebrows and looked at him curiously.
'Yeah. Probably all true' Slash chuckled 'Especially those including my huge dick.'
Axl tried to stare him down. But before he could intervene Amy grinned and asked him in excitement 'That big, huh?'
'Legendary' Slash said.
Amy just clapped his shoulder and pointed to a couple of girls who were checking Slash out.
'You should get to work out then to keep it in shape'
Slash frowned. 'You into pussy, babe?'
She grinned and got really close to his ear. I could barely hear her whisper.
'No. But ain't interested into sucking YOUR dick'
Her eyes met mine and I had the feeling they said 'But I'd love to suck yours'. I was hard in an instant. No way. I was totally delusional.
She grabbed Axl's hand again and he shove her towards the bar where Duff and Steven were doing shots.
'She's feisty' Slash grinned.
'You're being a dick'
'What? She's really hot. Maybe we can fuck her both.' Slash winked at me.
'Drop it man. Ain't funny.'
'What's your problem? You never mind to share'
'She's Axl's baby sister, dude. He's very protective over her. You'll never get into her pants. Even if she agrees. Axl is going to kill you… slowly'


text:
Mom Food Recipes
- Will Owen Nov 10, 2008 06:06 PM
We had a lovely gathering at our place Saturday afternoon, a thing called the Mom Food Extravaganza, with nearly every attendee presenting one or more dishes from his or her family's culinary archive. Most of us were asked for recipes; while I'm awaiting the one for Lisa's Swedish potato dish, let me pass along the directions for my contributions, two of my favorite childhood vegetable dishes as my mama used to make them, with maybe a couple of tweaks she never quite got around to:
2 lbs fresh green beans
4 slices of good bacon, cut crosswise into 1/4" bits
1 medium onion, chopped semi-fine
black pepper
2-4 pods dried red pepper, whole
approx. 1 quart water
1/4 cup salt
Clean and trim beans, cutting in half crosswise or to 3" lengths. Keep in a pan of cold water.
Heat bacon in 3 qt. pot until it starts to brown and throw off fat. Stir in the onion, grind a good bit of black pepper over all. Cook on medium heat until onion is transparent. Stir in red pepper pods. Drain green beans in sieve and dump into pot, stirring over heat for a few minutes. Pour in water just to cover, then add salt. Bring pot to boil, then reduce heat to a bare simmer. Cover and cook at a very gentle rate until beans are no longer crisp, but still have some body, probably about an hour. These will be all the better for sitting in the fridge overnight and then being reheated the next day.
For guilt-free beans down the road, the chilled liquid may be strained to remove congealed fat, and then frozen to use later for cooking beans with a good bacony flavor but no fat - turns out that smoky, porky flavor is WATER-soluble. This is a pretty good way to perk up those midwinter frozen green beans...
1 head green cabbage
big pot of water
1/2 cup Kosher salt (I use Diamond Crystal)
1 cup milk
1 1/2 Tbs butter
1 1/2 Tbs flour
1 tsp mace
1/2 tsp cayenne
1/4 tsp salt
1 cup buttered crumbs, cracker or Panko or whatever
Quarter cabbage through stem, cut out heart, shred fine. Bring a large pot of water to the boil, add salt, then put in cabbage and cover. When the water just comes back on the boil, pour out cabbage and water through a large strainer. Empty cabbage into a large bowl and immediately pour in cold water, swishing the cabbage around to cool it as quickly as possible. Drain cabbage and then squeeze as dry as you can get it.
Melt butter in heavy sauce pan. Blend mace, flour, salt and cayenne, and whisk this into the butter. Heat the milk on the stovetop or in microwave, not quite to boiling, add to mixture and whisk in until smooth and thick. Stir into cabbage, and then turn this out into a greased baking dish. Top with a good layer of crumbs and bake at 350º until bubbly. If you have a broiler element overhead, browning the top with this is a nice touch.
The sauce would be improved if instead of a bechamel it were made from 1 1/3 cup of heavy sweet cream or crème fraiche, reduced over heat to one cup, and then seasoned as above. The fat content would be about the same, the simple carbohydrates nil, and I think the flavors much clearer.
Yes! I had a WONDERFUL time!! Wish I would have been able to get there earlier to socialize with more of you!! Thank you, Will and Tania, for hosting this wonderful event!!
JANSSON'S FRESTELSE (Jansson's Temptation)
Russet Potatoes
Anchovies (I use Abba's that you can get at Ikea)
Whipping Cream and/or Half & Half (about 1 pint total for a 13 x 9 dish)
Salt & Pepper (optional). Salt - depending how many anchovies you are using.
1. Heat oven to 350. Spray casserole dish (desired size, glass) with cooking spray.
2. Peel potatoes and onions and slice thinly (the thinner they are sliced, the quicker it will cook). I use my food processor, but this slices them a little too thick, in my opinion.
3. Pour a little of the whipping cream in bottom of prepared dish. Spread a layer of potatoes in bottom, followed with onions (does not need to be perfect).
4. Crack open the anchovies and scatter some randomly about. At this point, I usually sprinkle some fresh-ground pepper (and salt, if using) on top.
5. Repeat the potato and onion layers. Pour whipping cream over top (about 1 cup total). Note: when you are done assembling, the whipping cream is not covering the whole casserole. It should come up to about 1/2 inch from the top of the last layer.
6. Add anchovies and some of the juice. Repeat, alternating potatoes, onions, anchovies, juice, whipping cream, salt & pepper til you are about 3/4 inches from top (it will bubble up as it bakes and may overflow, so I put tin foil under it in the oven).
I spray a sheet of foil with cooking spray and cover the dish. Bake, covered, for 1 hour. Uncover and continue baking until top has browned in places and potatoes are cooked through - can be upwards of 2.5 hours.
As I metnioned before, the thicker the potatoes, and the deeper the casserole dish, the longer it will take to cook. Once, it took over 3 hours to bake. I could not believe it!
For the one I made for Saturday's gathering, I parboiled the potatoes and onions and heated the whipping cream hoping it would lessen the cooking time. It did not - all it did was decrease the flavor since the onions left all their flavor in the boiling water. If I try this again (probably not) I will only parboil the potatoes and let the onions be or maybe try parboiling them in the cream so at least their flavor is saved. It was a pretty bland Jansson's and I apologize - but those of you who were there know what happend that morning and why I was trying to save time. So, I appologize again, and hope I will have the chance to treat you to the "correct and properly prepared" version of Janssons!! ;-)
re: WildSwede
I think parboiling the potatoes wouldn't be a bad idea, but that the onions should be cooked in butter instead of water, since the flavor part is soluble in water much more than in fat. Cooking them this way would retain the better part, probably even enhance it, while knocking off some of the rough edges.
The dish was wonderful, though when I heard you say you'd lightened up on the fish for us non-Swedes I was sorta wishing you hadn't; some of us LIKE fishy! To compensate, I combined a serving of your leftovers with some leftover rockfish I had, and ate that for lunch today. I'm gonna post that rockfish recipe here later, but suffice it to say the combo made some of the best chowder I've ever had!
Here's the kreplach recipe from my mother. Most people know these Jewish wontons as an addition to chicken soup, but Mom used to bake them as serve them as appetizers. Here's her recipe, exactly as she wrote it out for me about 20 years ago:
3 eggs
2 - 2 1/2 C flour
1 eggshell water
1 eggshell oil
1 lb ground beef
1 egg
minced onion
salt & pepper
Make and boil 5-10 minutes. Drain. Bake 45 minutes to 1 hr. Makes about 60.
To be more specific: combine the dough ingredients, using just enough flour to make a medium-soft, but not wet, dough. Roll into a ball and let rest for about an hour covered with a damp cloth. Working with one half at a time, roll out on a lightly floured board until very thin. (We have oilcloth on our kitchen table, and I roll the dough until I can see the pattern of the oilcloth). With a knife dipped in flour, cut into 2-inch squares.
Put about 1-2 tsp of filling in the middle of each square, then fold into a triangle and press the edges together. I keep a glass of water handy and dampen the edges slightly if they don't want to stick. Boil in salted water 5-10 minutes, then drain well. At this point, you're ready to put them in soup if you wish, but to use as appetizers, put them in a lightly oiled glass baking dish, drizzle with oil or melted butter, toss to be sure they're all coated and bake at 350 for about an hour, until the edges are lightly browned. I toss them a few times with a wooden spoon during the process to be sure all pieces brown evenly.
Sprinkle with sea salt, and serve hot.
My tetrazzini recipe is posted offsite here http://life-eos.blogspot.com/2007/10/... along with some other casserole dishes. The recipes have been updated to remove traces of red & white soup cans :-).
re: DiveFan
The intro to James Beard's recipe says that Tetrazzini was "a soprano with a thrilling voice and astounding girth." It should be noted that Our Jim had also aspired to the operatic stage, but couldn't quite cut it, though his girth was certainly competitive...
That terazzini of yours was the best I've had in a long time. Thanks for the recipe!
Hi everyone! I finally transcribed my recipe:
1 "regular" cornbread (I use the recipe on the back of Albers' yellow corn meal bag) in an 8X8 baking pan
1 cornbread made from either Jiffy mix or Sylvia's Soul Food mix (I used Sylvia's for the party, but I usually use Jiffy. Sylvia's has more of a pronounced honey and cinnamon flavor) in an 8x8 baking pan
1 teaspoon thyme
1 teaspoon sage
1 teaspoon ground black pepper
1 teaspoon Lawry's seasoning salt
1-3 oz. can sliced mushrooms, drained
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup green pepper, diced
2 teaspoons butter
3 cups low sodium chicken broth
Bake the two pans of cornbread according to their directions. While the cornbread is baking, sauté the celery, onion and green pepper in the butter until the onions are translucent. Remove cornbread from oven (and leave the oven on – it should be at 400 degrees) and let it get cool enough to touch. Crumble both pans of cornbread into a 13x9 inch pan. Combine the crumbled cornbread with the remaining ingredients except the chicken broth. Pour the chicken broth over the cornbread mixture and spread the mixture evenly in the pan. Cover the pan with aluminum foil, and bake for about 35-45 minutes (most of the liquid should be absorbed). Remove the aluminum foil and bake for another 5-15 minutes until the top is golden brown.
re: wanderinglady
My favorite Mom Food recipe is definitely Corn Flake Chicken. Soak chicken pieces in buttermilk them coat then in corn flake crumbs that have been salted and peppered. Bake at 400 degrees for 30 minutes and serve with mashed potatoes and maple glazed carrots. So delicious and comforting and full of Mom.
re: wanderinglady
I just wanted to note a slight change to the recipe. The cornbread made from the Jiffy/Sylvia's mix should be made in a pie pan rather than an 8x8 pan. The amount of mix in the box has been reduced so much over the years, that pouring the batter into an 8x8 pan would make the cornbread too thin.
YAY!! I'm so glad you posted this! :) I can't wait to make that cabbage dish!! For the beef Stroganoff, we used Alton Brown's recipe from I'm Just Here for The Food. And you can make your own Rompope with a recipe like this...
Chicken a la King was a favorite dish of mine when I was growing up.
serves 8
2 tablespoons butter
2 tablespoons olive oil
1 cup onion, chopped
2 cups mushrooms, sliced
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken stock
1/2 teaspoon pepper
1/2 to 1 teaspoon salt - depending on how salty the chicken stock is
dash of allspice
1 1/2 cups carrots, julienned & cooked to crisp tender (3 min. on high in the microwave)
1 cup peas, frozen
7 cups cooked and shredded chicken
2 tablespoons fresh parsley, chopped
8 biscuits - I used Pillsbury Grands Buttermilk Biscuits or 8 slices of toast
In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion and mushrooms. Saute for about 8 - 10 minutes. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon. Season with pepper, salt and allspice. Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through. Serve over biscuits or toast.
re: eatmyfood
No pimentos? THE outstanding common characteristic of any C a la K from my childhood was the ever-present strips of pimento, and the odd "whang" of uniquely pimento flavor they gave to the otherwise relentlessly bland dish. My mother never made it, but it was always to be found at lunch counters, church-basement potlucks and school cafeterias.
re: Will Owen
My mom must not have liked pimentos b/c our version never had them. They are not a favorite of mine so I didn't include them. I think my version is quite flavorful and doesn't need the whang of pimentos.
re: eatmyfood
I agree with you on that last sentence. I was just surprised, more than annoyed. I can do without pimentos very well, thank you - MY mom could not restrain herself from throwing them into or on top of anything they'd stick to. And if pimentos wouldn't work, she'd dust the top with paprika.
re: Will Owen
i too like the whang of pimentos -- though iirc, my mom's chick a la king, they weren't too whangy, but added a nice flavor and another color to the dish.
re: eatmyfood
Keep in mind that Will O might have been lucky - the only decent 'pimientos' that I've even found were roasted peppers (Durkees? grown in the SE?) in a 28 oz can. Those glass small jars are Yuck-O, no flavor, overly aged, waste of money and peppers.
AAR I agree that pimientos are Optional.
re: DiveFan
The pimentos of my childhood were indeed the yuck-o ones from the glass jars. They did in fact have a flavor, a flavor that pervaded every dish of chicken a la king, every mashed-potato-stuffed weinie, every otherwise bland dish that my mom thought needed some help from those juicy jarred red things. What did NOT have flavor was the paprika. In fact, she was under the impression that it wasn't supposed to have any flavor, but meant simply to supply a dash of red. Finding out otherwise was a major experience for me.


text:
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The Rangers were shutout for the fourth time in 33 games this season. In seven other games, the Rangers have scored just one goal. Last season, the team was shutout six times in 82 games. The team's 78 goals this season is the fewest in the Eastern Conference, and just one better than Edmonton's league-worst 77. The team is No. 29 in in goals per game with 2.27.
"At this time of year, that's why you lose," head coach John Tortorella said. "It's not good enough. That's why you lose. You're not going to win any games if you're not scoring any goals and not generating any offense."
Inconsistent Play
The Rangers have just four sets of two or more consecutive wins this season, with their highest streak being four wins in a row in late February and into early March. They have lost at least two in a row four times this season, including one four-game losing streak and another three game. The team had two three-game losing streaks all of last season, with one coming in the first three games of the season.
Senators Take Season Series
The Rangers dropped all three games against the Ottawa Senators this season, going 0-2-1. It was the first time the Rangers were swept in a season series by Ottawa since the 2002-03 season, when the team went 0-3-1.


text:
First, with the exception of a dozen or so Republicans in the House and Maine's Susan Collins in the Senate, the number of GOP members of the 113th Congress who see cutting a deal with the president — in the fiscal cliff or, frankly, anything else — as politically advantageous is close to zero.
Second, while House Democrats are equally de-incentivized to working across the aisle, there is a large-ish group of Senate Democrats who must find ways of showing their bipartisan spirit if they want to win reelection in states that didn't favor their party — or even come close to doing so — in the 2012 election.
Those twin political realities make the ground on which the fiscal cliff fight — and future scuffles over gun control measures, etc. — less heavily tilted toward Democrats than you might think.
Cillizza's argument is based on the fact that few of the Republicans currently in office reside in districts or states where Obama won. Meanwhile, a number of Democrats (especially in the Senate) are in districts or states where Obama lost, big time. Will be interesting to see if this "what's in it for me" analysis holds up.
A White House official said on Tuesday that the president could depart as early as Wednesday.
Meanwhile, both chambers of Congress will come back from their holiday hiatus on Thursday and return to work. While there are growing signs that some members of both parties are prepared to accept a deal that raises taxes on people at the highest income levels, there is considerable distance between Republicans and Democrats and no guarantee that an agreement could pass.
Someone, somewhere, is probably gritting their teeth at the thought that the president took a vacation at all. To which we say, telecommuting.
For 16 months, Democrats and Republicans behaved like a husband and wife in an ugly divorce proceeding, not speaking to each other except through invective.
Now they will see if their troubled marriage can be salvaged, for the sake of the children, which in this case is the U.S. economy. The non-partisan Congressional Budget Office reiterated last week that jumping off the cliff would boost the jobless rate to 9 percent from the current 7.9 percent.
For Obama, who won four more years in office in Tuesday's election, this is his moment to bring a "balanced approach" to healing the nation's fiscal problems.
In the Democrat's eyes, that means keeping lower tax rates for the poor and middle class, while forcing the rich to pay more income taxes. White House spokesman Jay Carney renewed the president's vow to veto legislation that simply extends the tax cuts, which originated during the administration of President George W. Bush.
If Republicans were to agree to the higher tax rates on the wealthy, that would open the door to deals on a new round of spending cuts, including sensitive "entitlement" programs, such as the Medicare healthcare program for the elderly, some Democrats say privately.
Get these guys some couples' therapy. Please.