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Found May 07, 2013 on Celtics Life:
PLAYERS: Jeff Withey, Mason Plumlee, Kelly Olynyk, Alex Len, Avery Bradley, Jared Sullinger
TEAMS: Boston Celtics, Kansas Jayhawks, Duke Blue Devils, Gonzaga Bulldogs, Maryland Terrapins
TEAMS: Boston Celtics, Kansas Jayhawks, Duke Blue Devils, Gonzaga Bulldogs, Maryland Terrapins
Now that the 2012-2013 season is over for the Celtics, it's time to start thinking about the draft. This year's crop of college players is nothing to write home about, but there are some who could be decent role players for years to come. Boston needs size and a guard who can handle the ball. Luckily, there are plenty of players like that to choose from. Here are some big men possibilities for the Celtics with the 16th overall pick. Jeff Withey – C, Kansas, 23, 6'11", 240 lbs. Withey had a very nice senior year, averaging 13.7 ppg, 8.5 rpg and 3.9 bpg for the Jayhawks. He and his 7'3" wingspan would certainly be able to contribute right away on the defensive end. He is a little thin though and could have problems matching up with stronger big men. Mason Plumlee – C, Duke, 23, 6'11", 245 lbs. Plumlee has a nice low-post game and is also an above-average post defender. He averaged 17.1 ppg and 10 rpg for the Blue Devils. While he probably won't ever be an...
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GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
Awesome School. Teachers are the best. I absolutely love this school. Imcantthink of anything I would change.
My pricipal treated my child like his own. I'm proud to be a part of Elm Grove and I know my son is getting the best possible education. He loves his teachers, counselor and principal!
Excellent teachers, caring principal, and involved parents!
The principal is great and if you could have seen their Veteran's Day program, you would have wanted every military person to see it too. Their art shows are fun to see and their art work is special
Elm Grove has such a wonderul administration and faculty! I know my child is getting the education he needs to learn and grow and it shows everyday. Thank you Elm Grove faculty and stuff!
Outstanding job on preparing our children for the future. The principal and teachers are very involved on making their childhood a memoriable one. My daughter loves going to school and I personally love the welcome she and I receive.
The principal and teachers are wonderful. My daughter loves going there. There is a lot of parent involvment.
They are very involved with the childrens education. They take all steps necessary to make sure that all children suceed.
This is our first year at Elm Grove and the staff is great!!!! I love the teachers and the administration who genuinely care!
My principal is committed to our children's success. In addition, the teachers are also as committed and are always looking at ways to improve and keep the kids excited in everything they do.
top ratings & great teachers. The principal is excellent too!
I enjoy my kids attending Elm Grove Elem. The teachers are very nice and very helpful. My kids always come home with something good to say.
Great staff and a fun place to learn! Our kids love EGES.
An excellent-rich learning environment! The chidren's education is truly top priority at Elm Grove Elementary. Every staff member dedicates his/herself to 'raising the bar' each and everyday. That kind of dedication shines brightly within EGE!
The teachers are great and the families are very involved!
I have a child with some classroom challenges, and every teacher we've had at Elm Grove have been wonderful wtih her! Even though the teachers have way too much to do and not enough time they've TAKEN the time to work with her needs to give her a great education. The school leadership has been very supportive as are all the staff there... as a parent you can't ask for a better environment for your child. I love Elm Grove!
They first helped my daughter when she had dislexia. She has blossomed into a beutiful 15 yr old and does not need any dislexia classes anymore the teachers are wonderful. The teachers are wonderful with my 10 year old that goes there now and has been on top of his assignments - has emailed me to let me know things and have stayed after when he has need help or to catch up on homwowork. The staff at Elm Grove are wonderful and will miss them dearly when he goes to 6th. I hope that they will have as wonderful teacher as they have had years to come. A+ A+ school!!!!!
I love everything about the school! The teachers are awesome, the principal is the best. My daughter actually looks forward to going to school everyday.
Great teachers, great principal, great parent involvement, outstanding kids!!! What's not to love?
We enjoy sending our kids to school at Elm Grove because we now know what a great atmosphere they have to offer our kids now. The teachers and staff communicate well with me...and as a parent that's important becasue it help me to better communicate with my kids. And I can really see the effort my kid's teachers give to help my kids to do their best and be there best and I really appreciate that a lot. Elm Grove ROCKS! ~Cyndi
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The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
801 West Farm to Market 1626
Buda, TX 78610
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How To Whip Egg Whites & Make Meringue: The Video
Making meringue? Not sure if you can distinguish between soft peak, firm peak, and stiff peak stages of beaten egg whites? Here's a video showing the process of whipping egg whites and sugar into meringue. We give it to you more or less in real time, so you can see how the egg whites look from beginning to end.
OK, we did clip out a minute here and there so you weren't looking straight into a spinning bowl of egg whites for 10 minutes straight! But this is covers the whole process from beginning to end — raw egg whites to magically fluffy and creamy meringue.
For more photos of this process see this post:
• Whipping Cream or Egg Whites: Soft, Firm, and Stiff Peaks - A Visual Guide
What You Need
2 or more egg whites
Pinch salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla
2 tablespoons white sugar for each egg white
Stand mixer OR large bowl and hand mixer
1. Put the egg whites, salt, cream of tartar, and vanilla into the bowl of a stand mixer. Start the mixe on low speed.
2. As the whites turn opaque start adding the sugar in small increments — just a little shake at a time.
3. Continue adding the sugar, and gradually increase the speed of the mixer. You will see the egg whites turn into an opaque foam, and then a "soft plop" stage where a drizzle of the foam holds its shape on the surface of the egg whites.
4. After this, the egg whites will get to the soft peak stage, where they hold soft peaks on a spoon. They are still quite soft, and easily slump over.
5. The next stage is firm peak, where the egg whites are much glossier, with a tight surface. They hold peaks on a spoon or in the bowl, but their very tips flop over.
6. The final stage is stiff peak, where the meringue will hold almost any shape. It will form sharp, distinct points in the bowl, and it is quite stiff and glossy. It should feel smooth and silky, with no sugar grains.
Additional Notes:
• This proportion of sugar makes a soft meringue, pillowy inside — as opposed to hard and crunchy. You would need to double the sugar (4 tablespoons, or 1/4 cup, per egg white) to make a very firm cookie-style meringue. See a recipe for firm, crispy meringue cookies here:
• How To Make Meringue Stars, Kisses & Cookies
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(Images: Faith Durand)
11 Comments
That was a great video! I think I have always stopped just short of where I needed to be with my egg whites because I felt like surely I was over whipping them! I didn't realize that they really did need that much time. I use a hand mixer, so would it take even longer than ten minutes to get to the stiff peak stage?
thanks for the video, its always great to see intimidating things in action. I wish this was posted before valentines day, i attempted a classic french mousse, im pretty sure my peaks were not stiff enough after seeing yours! I dont have a big mixer and was using just an immersion blender with a mixxing attachment so it was taking ages, im pretty sure i was there for 15-20 minutes. I wonder if it just didnt have enough power?
i made meringue not too long ago and obviously i didn't whip my eggs enough! i probably only got to soft peaks and stopped because i didn't know you couldn't overwhip them! thank you for the great video!
how would you go about coloring and further flavoring the meringue?
Another question...did you guys start out with your egg whites at room temp?? I see that a lot in recipes, but I notice that you didn't make a point of that in the video
@Christirei - It's been a while since I whipped meringue with a handmixer, but yes, I think it would take slightly longer b/c the motor is less powerful.
@adamwa - I've never tried using an immersion blender! I, too, wonder if it wouldn't have quite enough power or "whipping" action - you really need something that balloons air into the egg whites so they foam up. I wonder if the blender would actually cut them and inhibit formation? Anyone else have insight on this one?
@likethunder - Try different extracts from vanilla, like lemon or almond. Add any food color at the very end of whipping.
@Christirei (again!) - Our eggs were cold, but both cold or room temp eggs work just fine. Cold eggs tend to have a tighter foam (no big bubbles) and they'll stay stiff longer before collapsing (which gives you more time to work!). Check out this post on the science behind it: http://bit.ly/fZC1hB
@adamwa - I just saw that you used a whipping attachment on your immersion blender. In that case...hmm...Yeah, I wonder if it didn't have enough power?
One more thought! If you're using a hand mixer (or theoretically, an immersion blender), you need to move the beaters around in the bowl while you whip. Not sure if that's obvious or not, but it's something I remembered from back when I used to only have a hand mixer!
Thanks for the tips. Was doing all that (circular motion, whisk attchment etc).
I guess i was making mousse not meringue, I wonder if the sugar makes a big difference. In the mousse it was just egg whites and salt then its folded in with everything else. Or maybe i beat it (since there was no sugar?)
Still very helpful to see it in action! ill know exactly what to look for next time.
over beat it* sorry, since you mentioned the sugar is in its impossible, im guessing with no sugar it is possible to over beat?
You can make meringue that's too stiff if you continue to beat it. It won't separate the way an egg does when it's overbeat but stiff meringue can be bad depending on what you're making.
Can this recipe be used marshmallowy meringe kisses?
Would cream of tartar affect the texture in anyway?


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Got a question on rule clarification, comments on rule enforcements or some memorable NHL stories? Kerry Fraser wants to answer your emails at email@example.com!
Love reading the column and as a fellow official, I use it as a learning tool as well.
I'd like to get your opinion on two recent and similar hits involving Tyler Myers and Evgeni Malkin. Both of the hits were penalized on the ice as boarding minors, yet one player is suspended three games and the other not even a hearing.
I feel that this type of hit is one of the most dangerous in hockey as it usually involves the player being checked placed in a situation where they can't protect themselves. In the explanation in Myers' suspension, the onus was on Myers to pull up and not make the hit from behind. Should this onus not have been on Malkin as well and also on every other check that is delivered from behind or "in the numbers"?
Look forward to hearing you thoughts on this.
Bill BirdAdams, MA
Bill: If either of these types of plays happens in games that you referee please assess a major and game misconduct for checking from behind. Anything less would be an error in judgment and a travesty of justice!
Relative to suspensions I wish to point out a couple of minor differences that were likely taken into account. The check (video here) delivered by Tyler Myers would be judged more severely since Scott Gomez was no longer in possession of the puck and Johnny Boychuk had the puck on his stick. There was considerably more separation between Gomez and Myers than was the case with Evgeni Malkin and Boychuk, which would deem Myers body contact as late. When you combine these two factors Scott Gomez was not aware of the impending hit while Johnny Boychuk, with puck possession, 'should have been aware' of some type of impending contact.
For me, this is where the differences end and violently merge with the dangerous similarities of the two hits in question. Both players were in a vulnerable position facing the boards and both were hit directly from behind on the numbers. Both Gomez and Boychuk were unable to raise their hands and protect themselves from being thrown violently into the boards face-first; which in my judgment renders them "defenseless" as described in the boarding rule. I don't even want to go to the "injury factor" because I view the play on the potential to cause injury and not the end result if injury has been sustained.
If injury was avoided on either of these types of plays I say they were lucky. I would choose not to rely on luck to deter players from making these sorts of poor and dangerous decisions when their opponent is vulnerable.
Let's examine the two rules that could apply in hits such as these. First rule 41—boarding states: "A boarding penalty shall be imposed on any player who checks or pushes a defenseless opponent in such a manner that causes the opponent to hit or impact the boards violently or dangerously. The severity of the penalty, based upon the impact with the boards, shall be at the discretion of the Referee."
The rule goes on to express the enormous amount of judgment in the application of the rule by Referees but also that, "The onus is on the player applying the check to ensure his opponent is not in a defenseless position and if so, he must avoid or minimize contact."
There was no minimizing contact by either Myers or Malkin.
The judgment utilized by the Referee in applying the different options of assessment available to him is dependent upon the "degree of violence of impact with the boards." A minor penalty or a major and automatic game misconduct are the prescribed options available to the Referee "based on the degree of violence of the impact with the boards."
In each of these plays in question a two minute minor for boarding was assessed. My question to the referees is how much more impact is required for a players face to strike the glass or boards or increased degree of violence to consider a major penalty (and automatic game misconduct)? I for one, sure hope I don't see it happen!
Evgeni Malkin approached a vulnerable Johnny Boychuk and had sufficient time to turn his back and apply a reverse hit (video here) directly to the back of the Bruins player and therefore had ample time to "minimize contact" as the rule states. I would have assessed a boarding major and game misconduct to Malkin as the prescribed penalty and in hopes that he would avoid a decision of this sort in the future. I also would have suspended Evgeni Malkin for a minimum of one game or a maximum of two.
Rule 43 - check from behind: "A check from behind is a check delivered on a player who is not aware of the impending hit, therefore unable to protect or defend himself, and contact is made on the back part of the body. When a player intentionally turns his body to create contact with his back, no penalty shall be assessed."
There is no minor penalty provision for checking from behind; only a major (plus automatic game misconduct) or a match penalty if deemed by the referee to be a deliberate attempt to injure.
Tyler Myers' hit on Scott Gomez fell under the check from behind rule and Myers deserved a major and game misconduct for his actions. This penalty would have rendered Myers unavailable to score the winning goal at 2:01 of OT assuming that Montreal hadn't ended the game in regulation on the five-minute power play.
The three-game suspension was appropriate.
David, the onus was on Myers to pull up and not make the hit Scott Gomez and for the Malkin to minimize contact on his vulnerable opponent, Johnny Boychuk.
Two minutes sends the wrong message...you send the right one when it happens.
Kerry Fraser is an analyst for the NHL on TSN and That's Hockey 2Nite on TSN2. As one of the league's most recognizable senior referees, he's worked 1,904 NHL regular season games and 261 playoff games during his 37-year career.
Got a question on rule clarification, comments on rule enforcements or some memorable NHL stories? Kerry wants to answer your emails at email@example.com!
You can also follow Kerry Fraser on Twitter at @kfraserthecall!
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Posted on April 12, 2012
Newly-Created Role Also Oversees International Business
The Weather Channel Companies (TWCC)today announced that Curt Hecht has been appointed chief global revenue officer. Hecht joins TWCC after 20 years with Publicis Groupe, most recently as CEO of the VivaKi Nerve Center in Paris.
In this newly created role, Hecht will be responsible for the overall strategic definition and management of TWCC's international business. He will also lead digital and cable ad sales revenue generation, including all aspects of sales operations for the company's category- leading digital products such as weather.com, its category-leading mobile and tablet apps, and The Weather Channel, which is the most-distributed cable network, available in more than 100 million homes. He will report to Chairman and CEO David Kenny.
"This is a huge win for The Weather Channel. Curt has a deep understanding of our industry, along with the knowledge and insight into the technologies and platforms that will enable us to serve our current and future clients as we grow our company both in the U.S. and globally," said Kenny. "Having had the good fortune of working with Curt in the past, I know his strengths are in all the key areas that will make us a better partner to our clients and deepen our relationships in the industry."
"The Weather Channel has a great brand, scale and leadership in digital, and a fully distributed cable network. This opportunity will allow me to be a part of the company's global growth by sharing my perspective and experience on what agencies and their clients are seeking in a converging media landscape. This requires the right balance of brand experiences and data-driven marketing. The Weather Channel is one of the best media properties across three screens built on what marketers need and want -- social, local and mobile assets. The focus now is on implementation and revenue growth," said Hecht.
Hecht had been entirely focused on developing the next generation of technical platforms to allow Publicis Groupe and its clients to digitize their processes and scale their digital marketing efforts, as both media channels and consumers become digital. He acted as Publicis Groupe's primary liaison to digital media companies such as Facebook, Google, Microsoft and Twitter, developing open and scalable platforms that can be activated by Digitas, Razorfish, Starcom MediaVest Group and ZenithOptimedia, which collectively are the largest buyers of digital media worldwide. He was a member of the VivaKi Board of Directors and Publicis Groupe Strategic Leadership Team.
Hecht created the VivaKi Nerve Center, which is a 300 person start-up inside Publicis Groupe. This included the creation of Audience on Demand (AOD) and the Pool, and played a critical role in the acquisition of both Performics and Razorfish. He had oversight of VivaKi Ventures and worked with the start-up community.
Prior to VivaKi, Curt was Chief Digital Officer at Starcom MediaVest Group (SMG), a subsidiary of Publicis Groupe. There he was focused on forecasting the evolving digital media landscape for a client portfolio that invests nearly $26B in media each year. At SMG he was also dedicated to General Motors, and worked closely with the client to transform GM into the world's largest digital marketer.
One of Curt's earliest roles in advertising was managing sports and kids' negotiations across Starcom, which included the first household addressability cable trials with Comcast. He has serviced clients including United Airlines, 7-Up, McDonald's and Morgan Stanley. He also opened a San Francisco office for Starcom in 1999.
In 2007, Hecht was named an Ad Age Media Maven and OMMA All-Star, and in 2008, Mediaweek recognized him as a Media All-Star for work in the digital space. He is the former Chairman of the AAAAs advanced video committee, a current member of the Ad:Tech advisory board and an advisory board member for Ad China. He also serves as a member of the World Economic Forum Technology Pioneers Committee and as a board member of the Mobile Marketing Association (MMA).
About The Weather Channel Companies
The Weather Channel companies (TWCC) are made up of The Weather Channel® television network, The Weather Channel digital properties, and WSI. The Weather Channel is based in Atlanta and is seen in more than 100 million U.S. households. TWCC also operates Weatherscan®, a 24-hour all-local weather network; The Weather Channel Radio Network; and The Weather Channel HD. The most popular source of weather news and information, TWCC properties reach 60 million monthly Web consumers (weather.com and Desktop) and 30 million monthly mobile users (mobile Web and applications) and offers the second most popular mobile app on all smartphones. WSI, headquartered in Andover, MA, primarily provides business-to-business weather services, particularly for the media, aviation, marine and energy sectors. TWCC is owned by a consortium made up of NBC Universal and the private equity firms The Blackstone Group and Bain Capital. For more information, visit www.weather.com/press.


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Rob on Brown`s Eliminate E2 5C @ Froggatt.Bold moves above the gear!
© mike bridges, Aug 2010
Route: Brown's Eliminate
Climbers: Robert Bridges
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You are here
Wildwood - In most towns nowadays, the single biggest culprit driving up property taxes is the school tax. Yet, in Wildwood, most of the complaining centers around adding more cops, an absolute necessity considering the crime here. Why aren't more taxpayers questioning how our tax dollars are used at the school, especially the hundreds of thousands spent annually on football?Publication date: 10/1/2014
Cape May - I was curious about a recent spout mentioning an Israeli attack on a U.S. Navy vessel, and decided to investigate. The spouter was indeed correct that in 1967, Israeli planes and torpedo boats sunk the U.S.S. Liberty, killing 34 American sailors, and wounding hundreds more. To this day, it has never been proven that the Israeli attack was just an accident. Curious that our media never mentions this catastrophe?Publication date: 10/1/2014
Palermo - Our nation is in such a sad state of affairs. The absurdity of our problems would be comical if it weren't so serious. Do the fools in Washington really think people believe their nonsense? What is most disappointing is that many ingest their stupidity without passing it through the common sense filter! If anyone thinks their best interest lays with big government, they ignore history!Publication date: 10/1/2014
North Wildwood - Watching the funeral of that Pa. trooper gunned down by a sniper, among fellow policemen from throughout America, was a very large contingent of police and Royal Mounties who came to the Mass from our neighbor, Canada. I also remember several years ago, during the horrendous blizzards when we were without power for almost two weeks, dozens of Canadian utility trucks came, with men who climbed frozen utility polls in zero weather, and a spouter questions if Canada has our backs just because they offered sanctuary to Vietnam protesters?Publication date: 10/1/2014
Avalon - The Lower Township spouter who thinks the far left is "running/ruining this country" is grandly misinformed, as proven by the following: Republicans are governors in 29 states, Democrats in only 21. The House of Representatives is firmly in the control of Republicans. There are a sufficient number of Republicans in the Senate to block many, if not most initiatives of Democratic senators. President Obama is on the far left only to those who are so far to the right that they have veered off the road, across the shoulder, through the guard rail and over the cliff.Publication date: 10/1/2014
Rio Grande - What are the condos on Old Rio Grande Blvd. being built for? There are so many rumors, and we, as the citizens living around the area, would like to know the truth.Publication date: 10/1/2014
Eldora - Rt. 47 rumble strips have created a big noise problem for the residents that live along the roadway. Who would think this would stop drivers from falling asleep? Remember, 90 percent of drivers drive with their right hand and when you fall asleep, you tend to turn right into a yard or woods. Passing on the double yellow lines seems to be the bigger problem and the grooves aren't helping. Cars traveling 55 mph or better, the sound the tires make hitting the grooves, is deafening. I guess all new paving is in order.Publication date: 10/1/2014
Wildwood Crest - I applaud the Crest for hiring a police director while without a chief, but from a taxpaying perspective, why do we even need to hire a police chief? Many towns are replacing police chief positions with police director positions, which are not tied to union labor agreements and are saving towns money. We are a small resort town with a small winter population and a small crime rate thanks to the everyday patrol officers. The police captain can report to the public safety director and we can eliminate the chief of police position, saving us taxpayers more than $100,000+ a year.Publication date: 10/1/2014
Wildwood - Fans don't really seem to mind what's going on with the various domestic abuse charges by pro football, even female fans. Is this how low our culture has sunk, when we ignore how women and children are routinely abused by these newly-rich, aggressive heavyweights, whose only claim to fame is their ability to hit or injure other players? Is this the Stockholm syndrome for victims to identify with the bully?Publication date: 10/1/2014
Cape May Beach - I have to correct two spouters. "Progressives want what's best for this country:" Look into the origins of the Progressive movement and you'll find that's untrue. It's a history of eugenics, racism and hostility against the Constitution and law. A second spouter said employment under Clinton and, laughably, Carter, were better than under Bush. Hard facts prove the opposite. A look at U6 unemployment numbers soundly refutes this in both cases. Carter's unemployment numbers were the highest since FDR.Publication date: 10/1/2014


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2014 5K Walk/Run
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Come join us as we celebrate how the Creole language has prospered at Duke, with our International Creole Day Celebration on Monday, Oct. 28, at 5 p.m. in the John Hope Franklin Center, room 240.
Our special guest will be Dr. Yves Dejean, a linguist and educator who has been an advocate for teaching Haitian Creole in the educational system in Haiti for 30 years.
Professors Deborah Jenson and Laurent Dubois will introduce the evening's events by talking about how Creole has been taking hold at Duke, with the success of the Haiti Lab and the Creole language courses.
At 5:15 p.m., there will be a student panel featuring Lauren Zalla and Quinn Holmquist titled "Kreyòl pale, Kreyòl konprann: Esperyans nou nan lanmè kreyòl la."
At 6 p.m., Dr. Dejean will give his talk "Haitian Creole is not an optional mean of learning in Haiti," followed by questions from the audience.
At 7 p.m., we will have the Haiti Lab Welcome Reception with Haitian and African food in Franklin Center 130.
Yves Dejean was born in Haiti. He got his doctorate in Linguistics in 1977 from Indiana University. Since then, Dr. Yves Dejean has been an advocate for the use of Haitian Creole in the educational system in Haiti. From 1986 to1994 Dr. Dejean taught at the State University of Haiti (School of Applied Linguistics and School for Training Teachers), he was the only professor who taught his classes in Haitian Creole and also spoke the language at Academic conferences held in Haiti. Throughout his career of teaching and research, Dr. Dejean has shown how Haitian Creole is a full-fledged language and made people aware of the linguistic situation in Haiti and all of its complexities. Dr. Dejean has published several books ans articles in Haitian Creole, French, and English. Among all the books, the latest one "Yon lekòl tèt anba nan yon peyi tèt anba (A school upside down in a country upside down) is a clear depiction of the educational system in Haiti. As a strong advocate for Creole, Dr. Dejean leads by example, he founded a primary school called "Sant twa ti Flè (Three little Flowers Center)" in Fort-Royal where students receive their education in their mother tongue which is Haitian Creole.
All are welcome. Se Kreyòl nou ye!
Co-sponsored by the Haiti Lab, Duke University Center for International Studies, Department of French & Francophone Studies, and the Department of Romance Studies.


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The International Spy Museum, Washington D.C.
In 2012, nearly 50 people people traveled by bus to the International Spy Museum in Washington, D.C. for the Scarborough Society's spring bus excursion. On board the bus were Jonna and Tony Mendez, former CIA agents and Chiefs of Disguise, who provided commentary on some of their experiences at the CIA. They described one particularly complex "defiltration" caper that is the basis for a new movie, "Argo," to be released this fall, starring George Clooney. Video clips demonstrating complicated make-up and disguise elements used to create new personas were of particular interest to the group. The Mendezes, who were actively involved in the creation of the Spy Museum, shared some background history that added to the group's appreciation of the museum and made the trip very memorable.
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Dr. Joseph W. Mirabile and Jason Crews, each highly respected for many years in the local and business community, have recently joined Triumph Bank's Board of Directors. "Speaking on behalf of our entire Board, it is a great honor to have these gentlemen choose to join us," said Will Chase, Triumph Bank President and CEO.
Dr. Mirabile is President of Mirabile Investment Corporation, a diversified real estate and restaurant development/operating company with extensive holdings in four states. He operates 50 Mid South restaurants, has developed numerous commercial properties, and served on the faculties at three major universities.
Jason Crews founded Crews Realty in 1999, which has constructed and developed more than $30 million in residential, commercial and industrial properties. He serves on the Board of Shelby Group International, and is a member of the Memphis Area Association of Realtors and Homebuilders Association.
Prior to adding Mirabile and Crews, Triumph Bank's 15 active Board members were founding members, including Chairman Lane Carrick, Managing Director of United Capital. Added Will Chase, "Our Board has had a tremendous impact on our bank's solid position and success. Dr. Mirabile and Mr. Crews will make our Board – and Triumph Bank even better."
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TUCSON, Ariz. (AP) - Pima Community College may give in-state tuition breaks to students who qualify under the federal government's deferred-deportation program.
The Arizona Daily Star (http://bit.ly/Vg10AF ) reports that the college's governing board will consider the matter on Feb. 27.
Arizona residents who are full-time students at Pima now pay 63.50 per credit-hour. Nonresidents pay $319 per credit-hour.
The Maricopa County Community College District in the Phoenix area already provides in-state tuition discounts to students issued federal work permits under the Deferred Action for Childhood Arrivals program.
The program is for illegal immigrants who were brought to the United States as children and who have no felony convictions.
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Reader Comments (Page 1 of 1)
Wrong move, IMO. The ratings should be removed, not raised.
Blizzard's focus for PvP should be to ensure the playing field is as balanced as possible. Class balance is obviously a difficult factor to control, but access to gear is not.
High ratings should not be a barrier to fair competition. If they want to reward high ratings with status items, they should be in the form of non-combat items, such as mounts, tabards and pets.
The tournament realm is the correct implementation; even gear ensures the most skilled players rise to the top. Restricting access to high level items is a mistake, and has been from the start.
The shoulders are more ornamental than functional. You can get by just fine with 4 other pieces of season 4 gear. Not having season 4 shoulders wont make or break teams. The weapons on the other hand are a bit of a different story. The difference between season 2 and season 3 weapons are significant in many cases, and I would imagine the gap will widen with season 4.
If fair and equal is the goal, then I suppose the requirements on weapons does go against this. It creates a situation where those who have proven their skill are given a slight advantage over those who haven't yet done so. Those who were either late to start the arena grind, or perhaps even starting out with new alts for PvP have to display even more skill than those who came before them. It isn't impossible at all, but the barrier to entry certainly exists.
You're effectively arguing for WoW to become an FPS, which is contrary to MMO design philosophy. I'm not sure what the answer is, to be honest - but the ease of access to these items has had a damning impact on every other facet of this game. I'd rather see Blizzard correct class imbalances than hand out even more candy.
turkeyspit said...
@ Mana
The fault in your logic is that eventhough you need an Arena Rating of 2000+ to 'buy' the S3 Shoulders, you do not need an Arena Rating of 2000+ to 'wear' the S3 Shoulders.
It kind of makes the requirement pointless, no? Especially when you can form a new team (ie. pay people) and get a 2000+ rating in one night, buy your gear with banked points, and go back to sucking at Arena.
I think everyone would agree that forcing someone to maintain a 2000+ rating for shoulders is unfair, since we can all have a bad week. But then what does the rating indicate? What does it mean? All it means is that you were able to hit a 2000+ rating, one time, and then went immediately to the vendor. It doesn't say anything about your skills as an Arena player. (cant tell you how many 1500 ranked players I've seen running around in 5/5 Vengeful)
If the system is that flawed, it shouldn't be there in the first place. Be honest: epeen aside, why should it matter if some scrub loses his way to 5/5 Vengeful? Based on Blizzards logic of 'earning the right' to your gear, ALL current Arena gear should have a Ratings Requirement on it.
But then they know the vast majority of players wouldn't bother with Arena, as they are unequal to the task of getting above 1500-1600, and then they wouldnt play / pay their $15 a month.
I repeat, Arena is a joke.
I'm really not. If I were, I'd be suggesting that racials be removed, or all classes be given similar spells/abilities.
I do believe that certain classes should be balanced up or down, but overall, I like the fact that certain strong comps become FoTM, only to be supplanted at the top by other comps that effectively counter them. The ways that classes counter or compliment each other is what makes MMO PvP interesting to me.
Gear is an entirely separate scenario. This is gear that is available once you meet a requirement. Making it available to everyone doesn't make WoW more like an MMO, it ensures that new players or comps have the opportunity to compete on their own merits, without a barrier to entry.
If it were my decision, I'd implement a free PvP set of gear, obtainable upon hitting 70, and only usable within the arena or one of the battlegrounds. I'd make it the best gear available for PvPing, and keep PvP rewards to non-combat items only, thus removing the gear grind (and gear barrier) altogether.


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Merlin Wall - Jacket Weather
If you remember that I posted this song a week or two ago, I love you. Well, they made a video for the song and it is great. It features footage from camping adventures at the end of last summer and yours truly is prominently featured. It's a great track and the video just makes me smile. You can see Merlin Wall play next Saturday, May 5th at Cole's Bar in Logan Square at 10pm.
posted 27 April, 2012
170 plays
NEW MERLIN WALL EP (download here)
posted 06 April, 2012
Scaffold theme by Mike Harding.


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Ipswich win at Wigan
Conor Sammon scored on his return to Wigan as Ipswich claimed a 2-1 victory in the Sky Bet Championship on Monday night.
Conor Sammon scored on his return to Wigan as Ipswich claimed a 2-1 victory in the Sky Bet Championship on Monday night.
The Sporting Life Accumulator won at 16/1 last Tuesday. Can our 18/1 selection repeat the success?
Roma have reiterated that Kevin Strootman is not for sale, amid ongoing speculation linking him with Manchester United.
Liverpool boss Brendan Rodgers says he is enjoying working with Mario Balotelli.
Ben Linfoot previews Tuesday's action in the Capital One Cup and foresees both Arsenal and Liverpool struggling.
Ahead of the third round, Andy Schooler previews this season's Capital One Cup with Swansea and Southampton backed to shine.
Valencia are in an early tie for second place in the Primera Division after cruising to a comfortable 3-0 victory at Getafe.
Leeds United are very close to confirming Darko Milanic as their new head coach.
Cardiff's approach to talk to Leyton Orient manager Russell Slade about their vacant managerial post has been rejected.
Arsenal defender Mathieu Debuchy will be out for around three months following surgery on an ankle injury.


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|Rodeway Inn Twin Lakes hotels are listed below. Search for cheap and discount Rodeway Inn hotel prices in Twin Lakes, WI for your personal or business trip. We list the best Rodeway Inn Twin Lakes hotels & motels so you can review the Twin Lakes Rodeway Inn hotel list below to find the perfect place.
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Home > Post > Post 2 > Post 2 News Release > 2008 News Releases > News Release
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TFC Stu Recke
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Click here to e-mail TFC Stu Recke
Fatal Collision on KY 109 in Hopkins County
Date of News Release: 09/16/2008
(Madisonville, KY) - Mrs. Gala Hunt was traveling southbound on KY 109 when the tread separated from the rear passenger side tire causing her to lose control of the vehicle. Mrs. Hunt then entered the northbound lane, overcorrected, and steered back into the southbound lane. Mrs. Hunt's vehicle then began to rotate in a clockwise manner and exited the southbound shoulder of the roadway. The vehicle then overturned and came to final rest upside down in a ditch on the southbound shoulder of the roadway. Gala Hunt died as a result of injuries sustained in the collision. Rachel Hunt was transported to Regional Medical center for injuries sustained in the collision by Med Center Ambulance. The collision remains under investigation by the Kentucky State Police.


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Chocolate For Breakfast: Inviting or Overly-Indulgent?
We all know it's good. There's no question about that. But so many of us reserve chocolate for evening desserts or special occasions, treading lightly when it comes to breakfast.
Until now? Slate Magazine just published an article assuring readers that eating Nutella for breakfast is perfectly acceptable--and even healthier than so many current options. After a concerned mother sued the company that makes the delicious chocolate spread, Slate reports that it's actually better than the same size serving of Smucker's jam (because Nutella actually contains protein and fiber) and far better than the sugary cereals so many kids consume regularly (if they eat breakfast at all). So why the criticism?
No one knows for sure, but the conclusion has a lot to do with our cultural beliefs that chocolate's strictly a treat. But perhaps the tides are turning. The New York Times even published a piece on their blog this week about How Chocolate Can Boost Your Workout. We think it's all good news. What do you think?
Related: Look: Nutella and Banana Ice Cream
(Image: Janineomg via Flickr)
46 Comments
I am not really a breakfast eater, weekdays are too early for me to really eat anything. On weekends I normally eat a non sugary breakfast, or sometimes bread with honey. However, if on holidays I am staying at a hotel where breakfast is included (not really often) I always look forward to Nutella! Its like my special holiday treat.
If by chocolate you mean cocoa solids + cocoa butter + sugar, then I abstain.
If you mean cocoa products, then I will be the first to admit that cocoa powder has made its way into a ton of breakfast dishes for me. From smoothies, to raosted nuts, to dusting bananas and almond butter.
I spent a lot of my growing-up years in Holland, which meant Nutella and hagelslag before school. (Followed up by conniving my mother into getting me "convenient" Pop-Tarts for breakfast once we got back to the States.) I love something sweet to start my day, and can't get enough chocolate!
Chocolate for breakfast be it in a croissant or spread over a piece of bread is very indulgent for me. I guess its all those years of catholic guilt that has been pounded in my head.
totally agreeing with scotchncoffee. I might be an adult now, but I still have my chocolate milk in the morning! :)
I'll have nutella on bread in the morning if I'm desperate. It doesn't keep me full long enough. I think once in awhile is ok. Decadent to me is my favorite apple raisin cake for breakfast. ;D
On my workout days I always eat something substanial for breakfast, typically eggs. But on my off days, if I have some brownies laying around, leftover cake, cookies... they are all fair game for breakfast with a good cup of strong coffee! I have a major sweet tooth and sweets for breakfast with some coffee always sounds good to me!
I love Nutella. We might not have it everyday but some Nutella spread on a piece of whole wheat bread or even a bagel is so good for breakfast. I always have at least one jar of it at home. :)
Ugh! I couldn't eat anything sweet early in the morning; it just sounds nauseating. I usually have eggs and toast for breakfast.
When I was backpacking around Europe, this is what you ate in your hostel. A roll (sometimes quite stale) and nutella. Honestly, it set me up perfectly for the day!
I know the prevailing wisdom is that you're supposed to eat a mostly protein-y breakfast, but for me a small serving of simple carbs (as long as we're talking toast and homemade jam OR nutella) does the trick and keeps me going until lunch. I prefer it to eggs, which seem to weigh me down. Maybe it's not technically nutritionally correct, but it works for me!
I didn't even realize this was a concern. Surely my piece of toast with some nutella is better than a grease laden McMuffin. I don't really like calling people on the internet idiots but... the women that sued nutella is an idiot.
Don't get me wrong, I love Nutella, but just because it's better for you than junk food doesn't mean that it's GOOD for you! There are tons of healthy breakfast options out there, and while we grown-ups can suffer through the morning after a sugary start to the day, it's just not nice to start your kids off that way. Save the Nutella for special treats!
It's amusing to hear about cultural morays in terms of eating breakfast. Especially if you eat alone. Have whatever you want, but the idea that Nutella is healthy is absurd. One article criticizing the Fruit Loop's made up certifcation label joked that the cereal is definetly healthier than crack. So long as one can feel okay that day, I think Nutella is wonderful. But if I ate that on an empty stomach instead of the usual protein and fruit, I'd be exhausted all day!
yes...a chocolate croissant or chocolate chip pancakes are indulgent...so what?!?! As long as you don't Indulge daily, it should be acceptable for us to have a treat every once in a while. And I can't believe that lady sued the Nutella company...does she not read nutrition labels?!?!?! That stuff is a wonder food, lower in calories and sugar than regulat peanut butter or jelly, and has fiber and protein...morons...
I have my jar of nutella but I rarely if ever eat it with breakfast actually. Chocolate chip pancakes and the like are weekend breakfasts in my family or vacation breakfasts. Sweet stuff like that (basically candy) is best reserved for special occasion breakfast.
I will say though the label on Nutella cracks me up. It tries SO hard to make it look healthy. It even says so all over the label and is like "feed it to your kids! It has milk in it! Whoohoo! " Yes its delicious, but healthy? Not so much. It has like 200 calories per spoonful.
I enjoy many of the similar products (cocoa added almond butter is great) with veggies all day. Nothing better with bacon and eggs then nice crisp vegetables with a bit of nutty cocoa goodness. But usually Nutella is too sweet for me. But I'd take it over most peanut butters any day because it's made with real ingredients not fake fats and oils (Yugh!).
@NicodemusBC And you think palm oil is less "fake" than soybean oil? please.
I missed the lawsuit part. I think we've all gone insane with personal lawsuits. That said, it galls me that they conducted false advertising, and plus there's palm oil in the product which destroys rainforests. Which means only one thing - soon they'll be claiming the product is "green" as well.
I admit that I introduced chocolate Special K to my kids to get them to eat non-totally sugared cereal. I have since been adding dark chocolate to Kashi cereal, and its a reliable way to make sure they get enough fiber in their diet.
This morning for breakfast we had the most amazing pain au chocolat at a new French bakery in our neighborhood. And we also LOVE the Trader Joe's frozen raw ones that you let rise overnight and then bake. Mmmm. So I would say I have chocolate in the form of pain au chocolate at least once a week. And I feel great about it--physically and mentally. :D
I almost never eat nutella for breakfast because, as many people point out, it's just not filling. Every now and then, though, I'll put it on a toasted English muffin with some butter. Honestly, I'm not pretending it's healthy, but it's really not any worse than butter and jam (and to me, it's ever so slightly more filling as it has more protein than jam).
Are you kidding? Do you have kids? Have you dealt with kids in large numbers? Have you dealt with them high on sugar? Yes, lots of people feed their children garbage or nothing for breakfast. It's called poverty, and it's not somewhere you want to go. People reading this blog are well able to provide actual food with more than a gram or two of protein for their children's breakfast.
Now, if you're all grown up and decide you want to eat Nutella on toast, go to it. I love Nutella and I have had mornings that scream for the comfort of chocolate. But lord don't deliver your Nutella'ed child to her teacher and walk out before the hungry/cranky hits. That's just wrong.
Asa chocolate fiend I think the occasional indulgence is fine but not the processed food part. Smitten Kitchen and other sites have recipes for nutella-like spreads with purer ingredients - chocoalte and hazlenuts sans the whole extra sugar, corn syrup, or querstionable oils. My kids eat waffles or toast with acouple drops of honey and I love to indulge once in awhile (ok, more!) but let it be natural, good quality ingredients like dark chocolate and you're both enjoying and not consuming total crap.
one day I'll have time to type without massive typos again! embarassing...
I just did a pretty big research project about Nutella for school. I think it's something like 55g of sugar per serving. I think it's delicious and I'll have a scoop for after dinner but I don't think it's suitable for breakfast. However, I don't think a lot of "breakfast" foods are suitable for breakfast these days!
I had a brief babysitting stint with a child who every morning screamed for chocolate bread. The first day I was like, "Excuse me?" and - red-faced and geared up for a proper tantrum she'd yell, "CHOCOLATE BREAD! I WANT CHOCOLATE BREAD!" I looked around for a dark loaf cake, babka - anything that made sense until her mother stormed into the kitchen, opened up the cabinet and slammed down a jar of Nutella. And glared at me. Like I was an idiot. Perhaps this makes me a bit biased, but I'm saying "no" to Nutella as breakfast. I reserve it for a dessert substitute - spooned straight from the jar like a criminal or smeared on each bite of a banana.
When I first moved to France I remember the kid in me having a field day when I saw how many chocolatey things were available here for breakfast. Now it just seems normal to me. I love some dark chocolate chopped and sprinkled on a good bowl of oat meal, but just a tiny bit - a little goes a long way.
id rather just eat it by the spoonful than pretend it's something of a meal.
I think as long as you eat a well-balanced breakfast with adequate amounts of carbs and protein, a little something indulgent won't hurt.
@karelise Well said, I think there is more to this than just a product - the resources used plus the artificial sugars are less healthy than honey or even dark chocolate if done correctly.
I spent several summers as an exchange student living with a French family and they always had Nutella with baguette as an option for le petit-dejeuner.
We love Nutella in our house. My little girl loves it but we only let her have it about 1-2 times a month. There is nothing wrong with it once in awhile and if you pair it some fruits, whole wheat toast and milk, it is a balanced meal. Plus, there are many people who start their days with a very large mocha. Just saying.
I rarely eat breakfast, so if I do have an English muffin with Nutella in the mornings, I figure it's better than nothing. And better than eating it off a spoon later.
Protein for breakfast should be a staple. Do you know what your required nutritional daily value for grains/carbs is? 0.
@happycamper2168: exactly. Pushing Nutella as a breakfast item for kids is a very, very bad idea and painful for any adult that has to deal with that child after breakfast. It's being heavily advertised in parenting mags as an alternative to peanut butter, which will hold a child together a lot longer and with less fuss than this jar of crack. So, question: is this a sponsored post? Because the lede specifically suggests it as a good breakfast for kiddos. What y'all over 18 eat for breakfast is 100% on you, but the crap shoveled into kids is another story.
This reminds me of those funny commercials for sugary cereals, saying that the cereal can be "part of a healthy breakfast" that includes toast, juice, etc. So basically it is not the healthy part of the breakfast! That being said, I do let my picky-eater daughter have nutella and peanut butter together on a 100% whole wheat bagel or english muffin for breakfast sometimes. She never has any behavior problems whatsoever, (even after eating that)! I think it's fairly balanced with the fiber and protein, even with the nutella. At least better than the sugary cereals or frozen waffles with syrup that she would otherwise be eating.
Chocolate for breakfast? Absolutely.
Cocoa-flavored sugar and palm oil for breakfast? No way.
My husband has a multigrain English muffin from Trader Joe's, toasted with a thick slab of nutella every morning. I have mine with pb&j and always secretly judged him for being so indulgent in the morning but maybe he was onto somethign after all!
The argument in the Slate article appears to be that it's not bad since Americans eat a lot of things that are worse. So how exactly does it make it not bad? All this does is illustrate how bad the American diet is. Nutella is mostly sugar and palm oil; eat it if you must, but don't kid yourself that it's some kind of health food just because it's slightly less sugary than Froot Loops.
I recently tried a Nutella, banana, and raspberry jelly sandwich for breakfast. Highly recommended.
Great posts! I would love to send ALL OF YOU a sample of our Pain au Chocolat commonly known as Chocolate croissants! I love making them!! I have made over 12,000 of them and worn out 5 rolling pins! lol Tell you what if you are in the LA area or attend one of the Farmer's Markets we are at I will give you one of our croissants and you be the judge. If you are living out of town and have a Fed Ex account I'll send you one :)
This is what we do...
Cheers everyone!
Geez, so many high and mighty people. As minuet42 pointed out, and as I have experienced, eating Nutella and hagelslaag is practically a tradition in Holland for CHILDREN. Yes, oh my god, these people feed their children chocolate for breakfast and send them to school afterwards. And nothing bad happens. So stop condemning people who dare to feed their kids Nutella and not some organic, gluten free, fat free, everything free breakfast.
And cminnyc- the Dutch, and the French for that matter (also fond of chocolatey breakfasts) are not all poverty stricken.
If I'm going to have silly bread with chocolate you can bet your last pair of shoes it's going to be a quality croissant with some dark chocolate ooze all up in the middle and on top of it. And yes, I do have that every morning...when I'm on vacation. Hubs can drag me out to the sights at ungodly morning hours after I've had my chocolate breakfast.
What we do, almost daily though not always for breakfast, is have chocolate milk. Nesquik (which is probably the devil, yes) now make a version with only 3g of sugar per 2Tbsp. That's probably way too much for some folks, but it's way less than the regular Quik (which is more like 30), and it tastes nasty when you eat it right out of the box, so that's something I don't have to worry about the kids doing. I love it. And I don't feel worried or guilty about it one bit. It's our one vice in a home full of produce, lean meat, whole grains, and homemade inconvenient snacks.
Heh. What grabbed me about that article wasn't whether Nutella is healthy or not for breakfast, and it wasn't whether Americans eat too much sugar for breakfast (although I have definitely been guilty of grabbing a pop tart on the way out - if I eat breakfast at all. I know, I know...).
It's that some idiot actually sued the company because she didn't bother reading the nutrition information, relying solely on advertising that - surprise, surprise! - is designed to SELL THE PRODUCT.
This is what we've come to?
Ingredients: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey, lecithin, vanillin (artificial flavor).
Healthy compared to a pop tart? sure!
If you have want to eat it everytday go ahead, but don't fool yourself into thinking it's healthy.
I dont think it's high and mighty to suggest eating real food instead of fake crap. And I dont think anyone even mentioned gluten-free or organic in this case. Just high quality versus prepackaged ingredients you can't recognize or pronounce. Have you seen the obesity in this country? It's not like people are eating just a smidgen of nutella and then healthy homemade meals the reast of the day which is the difference between this country and many others ( generalization but still there is truth to this). Yes they eat chocolate in France and beautiful pastries - but they are more often balanced by high quality ingredients and balanced by appropriately portioned, more or less made from scratch meals.
I love chocolate and indulge often - but I dont feed my kids too much processed foods - I want them to understand that food is something you can make and comes from real, accesible ingredients.


text:
Hey guys, sorry I'm never around anymore. My wrist is making it pretty damn near impossible to be on my laptop [or phone, for that matter] for very long.
waitwaitwait. what. what happened. what.
It's a bit of a long story but last summer at work I fractured my left wrist [thank god my right hand is the dominant one!] and after I've basically spent the last 10 months of my life in a brace because my work is pretty physically demanding. I was doing fine from about Thanksgiving until up until 2 weeks ago when I caught myself from falling down the stairs and heard a nice loud crack in my left wrist.
So it's like the waiting game now, but I've had to upgrade my brace to some fancy no bullshit one. And it sucks.
But I'm around for a bit if anyone wants to RP.


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Happy Valentine's Day!
Even if you have no sweetie to share Hallmark goodies with, remember this- LANA TURNER LOVES YOU!
Happy Halloween!
Original caption: Actress Celebrates "Discovery" At Soda Fountain. Anne Shirley (Mrs. John Payne), Carol Stone, Rosina Lawrence, Lana Turner, Vicki Lester and Natalie Draper (Mrs. Tom Brown) are pictured (left to right) as they sipped a "pumpkin soda" at the party given by Miss Turner in the Hollywood, California, soda fountain where she was "discovered" [...]


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Organizer: Genesis Church
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This single mom with 6 young children needs help paying her rent. We are asking people in Airdrie and surrounding areas to help her and the kids stay in their home.
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text: Comments on: Talking Points: Easing asthma, China's U.S. critique, filth-based aquittal Back to the article » Talking Points • | January 14, 2013 | 12:00 am What might be one way to ease asthma and eczema in children? A new report in the British medical journal Thorax suggests cutting back on fast food might help. Researchers studying 319,000 teens in 51 countries found that teens who ate three or more weekly servings of fast food had a 39 percent increased chance of developing severe asthma, while younger children had a 27 percent higher risk.... Web URL: http://washingtonexaminer.com/article/2518547 Share this article on Facebook or Twitter Print this article


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Monday, 2 August 2010
2:54 - New Music "Introducing"
Anyway here is a group that's been getting a bit of buzz recently, 2:54 are a sister duo, Hannah and Colette Thurlow.
They've been annouced as support to Blood Red Shoes at their Electric Ballroom show in October, so that will be a chance for me to see what they are like live, which will be good as the three songs off their myspace are all rather good, Creeping is especially brooding and excellent.
Take a listen above, or on soundcloud below...
2:54 - Creeping by morrisday
On A Wire 7" by 2:54 Band
Posted by Leigh at 14:46
Labels: 2:54, Introducing, New Bands, New Music
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These experiences provide her with unique insight into the challenges and opportunities that present themselves to today's legal service providers.
Melissa dovetails her client and firm experiences with her PMP perspective and lessons learned (sometimes the hard way) to deliver practical, strategic advice on approaches you can adopt to develop powerful lawyer-client relationships that are based on your specific environment.
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I roast so many chickens I have no idea why it took me so long to post about making homemade broth! Chicken stock is easy to make, requires little planning and of course it tastes better and is far more beneficial to your health than store bought. It's also cheaper. (Variations for beef and veggie broth below)
Health Benefits:
Bone broth is nutrient dense! It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as "Jewish Penicillin".
There are many recipes for making chicken broth, this is how I do it…I make a roasted or rotisserie chicken and then carve it (links for roasting and carving below) BUT if roasting your own chicken isn't going to happen you can even use a store bought rotisserie chicken if you want! Whole Foods Market has organic free range rotisserie chickens.
I remove almost all the meat from the chickens frame, then I place the 'frame' or carcass in a large stock pot with giblets and apple cider vinegar and let sit for an hour. If you wish you can also use any bones and skin left after eating.
Then I add carrots, onion, celery, garlic, peppercorns and Herbs de Provence. Herbs de Provence is a combination of savory, thyme, rosemary, lavender and fennel.
I bring the ingredients to a boil, place the lid on, turn the heat down to simmer and I go to bed! When I wake up in the morning I check it and usually let it simmer a few hours more. I let mine simmer anywhere between 16-24 hours. Then I strain it through a screen colander, add sea salt and voila! I have broth. Really not much work since it simmers while you sleep and live your life!
The Recipe: Homemade Chicken Broth
Makes approximately 10-12 cups broth. Keep in mind the measurements do not have to be exact. I don't measure the water, I just add it till it covers the chicken with a few inches to spare. Sometimes I use more or less carrots and celery depending on what I have on hand. To make beef broth, substitute chicken frame for 4 lbs beef 'soup bones'. Most butchers carry bones for broth making. My Whole Food's Market has them every Tuesday and Thursday when there grass fed beef arrives. To make veggie broth follow the recipe below using 12 cups water and omitting the chicken frame.
1 chicken frame and giblets (from roasted or rotisserie chicken, if using a store bought rotisserie chicken ask butcher for giblets)
filtered water (enough to cover chicken with a few inches over the top)
1 T apple cider vinegar (I use Braggs)
1T whole pepper corns
1 T herbs de Provence
3 large cloves garlic, peeled
4 carrots, cut into thirds
1 yellow or white onion, peeled and quartered
4 stalks celery, cut into thirds
Half a bunch of parsley
3 pinches sea salt (I use maldons)
After roasting and carving a chicken place chicken frame and giblets in a stock pot. Place enough filtered water in the pot to cover the chicken frame with an extra 3-4 inches or so above. Add 1 T apple cider vinegar. Sit down and eat your amazing roasted chicken dinner. After chicken carcass has soaked in vinegar water for an hour, add vegetables, herbs and spices (except sea salt). Turn flame on high and bring to a boil, then turn heat to low. Gently simmer with lid on pot. Go to bed and have sweet dreams. In the morning check your pot. I usually cook my broth anywhere from 16-24 hours. (Note: some people cook it as little as 8 hours or as many as 48. The longer you cook it the richer it becomes. If you decide to simmer it over 24 hours you may need to add some water if the water evaporates too much) When you are ready turn off heat. Stir and allow broth to cool down a bit. When broth has cooled strain out solids. I like to place a mesh colander in a big bowl and pour broth through mesh strainer. Discard solids and season with sea salt to taste.
Storage: After broth is completely cooled I either make soup, drink it, or place broth in mason jars and freeze. I take them out and thaw them as I need them. You can also fill an ice tray with broth and freeze so you have one ounce portions for small jobs. I like the ice trays with lids…I don't like leaving my broth open in the freezer:) Notice how much richer my broth is than store bought. Next week: homemade chucky chicken veggie soup made with this stock!
Recipes and carving video for my roasted chicken recipes click here and here. For my rotisserie chicken recipe click here. To learn to carve a chicken click! To take a look at my cookbooks click here.
In other news! The Organic Kitchen was featured on Cheeseslave's "Real Food Kitchen Tour"! Check it out here!
I hope you enjoyed this post! Please subscribe so we can hang out here on my blog…we can be cyberworld besties.
DISCLOSURE: I make a small (tiny really) profit from purchases made through affiliate links in this post. It allows me to keep this fabulous site up and running! Let it be noted that your cost remains the same and I only recommend products or services I have personally used and trust! Pinky swear!
All recipes and food images are copyrighted and owned exclusively by Linda Spiker. Do not republish photos or recipes without written consent.


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Gov. Cuomo: Lowe's to Distribute Over 22,000 Thanksgiving Meals to Sandy Victims
Governor Andrew M. Cuomo today announced that Lowe's will be distributing more than 22,000 traditional, family-style Thanksgiving meals from Boston Market to families in the hardest hit communities of Hurricane Sandy. These heat-and-serve dinners will be distributed on a first come, first served basis on Wednesday, November 21 beginning at 11:00 AM.
November 21, 2012


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One of the essential technologies in modern photonic systems are semiconductor heterostructures. Based on the work on intersubband devices by Kazarinov and Suris in the 1970s, the first Quantum Cascade Laser (QCL) was demonstrated by Faist et al. twenty years later. The first use of a QCL as a photo-detector was reported by Hofstetter in 2002 and since then has been refined for infrared and terahertz wavelengths leading to the modern Quantum Cascade Detectors (QCD).
Since the degrees of freedom in the design of heterostructure devices is high, the complexity of the design process becomes a challenge for the device engineer. Simulation tools are indispensable to determine the necessary adjustments of the many free parameters involved, in order to achieve the desired optical and electrical characteristics. The accuracy of the physical description needs to be in balance with the computational cost. While a fully quantum mechanical description is insightful, the computational demand often renders it impracticable for design purposes.
We developed an efficient Monte Carlo simulator in C++ as part of the Vienna Schrödinger Poisson (VSP) simulation framework. The versatility of the simulator was successfully demonstrated by the design and automatized optimization of a bi-functional QCL and QCD device [1]. The Hamiltonian includes the band edge profile of the heterostructure, thus, coherent tunneling is accounted for through the delocalized eigenstates. Transport occurs via scattering between the subbands. Due to the periodicity of the device, periodic boundaries are imposed on the Pauli-Master equation. As scattering sources we currently consider non-polar acoustic and optical phonons, and polar optical phonons as well as alloy disorder, intervalley processes and interface roughness. The incorporated model for stimulated emission and absorption of photons is essential for the description of a QCD (figure 1.).
The simulator offers huge flexibility to accurately model the device physics. For example, we can calculate the responsivity of a QCD, which relates the incoming photon flux to the detected current, for a combination of band structure models (2-band k·p, 4-band k·p, etc.) and in-plane dispersion of the transport model. For the in-plane transport treatment one can use the parabolic effective (density of states) mass as the input parameter or average it for each subband. We realized a fitting algorithm for the mass and non-parabolicity coefficient to the numerical non-parabolic subband structure determined by the Schrödinger equation. These methods enable the accurate reproduction of measurement data using our simulator (figure 2); an important property for device engineers.
This study shows that the VSP is a versatile simulator that allows quick simulation studies of QCLs and QCDs, while still accurately capturing the relevant physics.
[1] B. Schwarz et al., Appl. Phys. Lett., 101, 191109 (2012).
[2] F. Giorgetta et al., IEEE Journal of Quantum Electronics, 45, 1039 (2009).


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Cooling Down My Hot Enchilada Sauce
- p
- personalcheffie Jan 2, 2007 02:13 AM
I roasted two kinds of green chiles. A mild long green and pasillas. I peeled and got rid of all seeds. Added an onion, chicken stock, garlic to my saucepan and boiled for 20 minutes. Used my immersion blender and added some cumin and Mexican oregano. This stuff is HOT! Thought both my chiles were on the mild side.
How do I tame this stuff? The consistency is perfect. Didn't want to add just more chicken stock in fear I would thin it out too much. TIA.
HOT is in the tolerance of the taster. It is difficult to tell you how much of what to add to reduce the heat. Maybe a 28-oz. can or 2 of tomato puree. I don't know how much the addition of other ingredients will change the character of what you originally wanted to make.
My capsaicin tolerance is such that I use habaneros fried in olive oil as a condiment in sandwiches.
I'll agree with chilidude. Hot is in the tongue of the beholder. However, I have found that the tame medium to mild chilis of even the same type can range in spiciness. So perhaps you got yourself some hotter than average pasillas? I've found this to happen occasionally with pablanos, occasionally they will have way more kick than usual. Doesn't bother me much, but my wife reaches for milk when this happens.
One idea would be to make a second batch, but test the chili's first, and remove the ribs as well - those can contain plenty of heat. Once you're satisfied that the second batch matches the first but with less heat - then combine them.
The heat in chiles is more in the ribs and membranes than the seeds. You can try adding a little bit of heavy cream, half & half, sour cream or Mexican crema. This may help tame the heat. Also a little sugar sometimes helps.
I think Dining Diva is on right on track. A jack cheese infused bechemal could also have similar results...toning down the heat wihout changing consisitancy
re: personalcheffie
Then use a reduced fat sour cream or reduced fat cream cheese. You could also use non-fat or 1% regular milk. However, if you use regular milk the sauce might be a little too loose, in which case all you'd probably need to do is to simmer it to reduce the excess liquid and you get back to the desired consistency. Most Mexican sauces are fairly forgiving.
re: personalcheffie
I've had good luck with plain, fat-free yogurt
Hi there DiningDiva,
I am new to the site and can't figure out how to send an email to you so I am going this route and ask for full pardon in advance. My partner and mec are planning a 2 weeks vacation in the Chiapas and are looking for a 1 or 2 day local cooking class (in English) ideally in San Cristobal or alternatively in Tuxtla. My partner did a class with Susan Trilling in Oaxaca a couple of years ago and enjoyed it tremendously. My internet search has come up empty and I don't quite know where else to go. You seem to be quite knowledgeable in this area and I was hoping you and your readers could come up with some info, leads or suggestions. Any of these will be much appreciated.
re: Noam
Hi Noam, the list mods will probably reroute this question to either the "Not About Food Board" or the "Mexico" board. Here's a link to the most recent discussion on the Not About Food Board that deals specifically with your question - http://www.chowhound.com/topics/31159...
I am not aware of a cooking school or even cooking classes in Chiapas. Up until the last few years it wasn't a highly trafficed area for tourist due to the rebel activity of the Zapatistas. That's changing and more and more people are now going to Chiapas. Have a great trip and post back if you find anything.
re: DiningDiva
Thank DD. Your quick response is apreciated. Noam


text:
~Delta~ Seeker (WIP)
Credits & Info
- Date
- 08/07/2012
- File Info
- Loop
- 16 sec
- Score
- 4.51 / 5.00
Licensing Terms
- Attribution:
- You must give credit to the artist.
- Noncommercial:
- You may not use this work for commercial purposes unless you make specific arrangements with the artist.
- Share Alike:
- If you alter, transform, or build upon this image, you may distribute the resulting creation only under a license identical to this one.
- Score:
- Rated 4.51 / 5 stars
- Plays & Downloads:
- 1,189 Plays | 61 Downloads
- Share Links:
- Genres:
- Electronic - House
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Author Comments
Experimenting with some really heavy basses. Trying to make some Complextro obviously. Tell me what you guys think! This isn't very clean or mastered at all, but that can be fixed.
Rated 3.5 / 5 stars October 19, 2012
Follow your heart, not a godd*mn hype.
thats all i can say.
I've actually gotten addicted to dubstep, and i wanted to make a fat bass so there ya go.
Rated 5 / 5 stars September 7, 2012
Better than anything I've come up with lol!
This isn't exactly FLAWLESS, but I really gotta hand it to you bro; this is definitely a step in the right direction. Keep this stuff up, and Complexelectro will be yo bitch
Rated 5 / 5 stars August 11, 2012
Made of pure win.
How can you just go from Housey-Trancey stuff and just pick up a heavy bassline and make it sound so awesome? This is already danceable as it is. Eager for more.
I've been listening to too much dubstep
Rated 5 / 5 stars August 7, 2012
sounds badass. i too will definitely check out the final
Rated 4.5 / 5 stars August 7, 2012
cool beat. the kick could use more mid range freq, and the snare (or clap) needs to be brightened up a bit. when you're mixing stuff like this, you always got to double check to make sure that the bass doesn't interfere with the kick.
I wanna listen to this in a full length track. can't wait!


text:
Hi all,
I want to pose a V4 figure at frame 1, but mistakenly pose it on frame 30.
How could I pose the figure on frame 1 quickly, without adjusting the dial value one by one?
Thanks in advance
You could save the Pose as an NLA Pose Clip. You can then delete the keyframes. you can save the clips to your clips browser and even edit it.
I find it somewhat liberating not to be encumbered by accuracy.
Thank you for your tips.
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Maya of Guatemala
Amazon tribes
Maori schools
Navajo art
Saami parliament
resources & activities
Learning about indigenous peoples means learning about land and history, the stories that lie beneath the surface.
This project helps you locate the history of your family and place it on a map of your own.
Land Rights in the Amazon River Basin
Family Tree
Family Tree
Do you know the roots of your family?
1. Interview all of your relatives
to find out about where they live now and where they are originally from.
Have you always lived in the place that is currently your home? If not, trace back and find out where your parents came from, and their parents before them.
The more
questions you ask
in your interviews, the more connections you will be able to make between the land and your people (your family).
2. Record this information.
As you complete your interviews, you will collect many stories. Keep them together in a notebook, on cards, or in computer files.
3. Find a special place and create your family tree.
The family tree tells the story of your history and should be rooted in the land on which it is built. Whether you draw a picture, build a sculpture, or plant an actual tree to express the history and culture of your family, the family tree can be a unique expression of your location in the world.
Back to the Overview
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The psychiatric clerkship serves the unique role of being the basic
psychiatric experience for all physicians. The authors surveyed 680 senior
medical students (representing a mean of 32.4% of the students at 15
American medical schools) to obtain information on their experiences and
perceptions of this clerkship. These students' perceptions raise
potentially serious questions as to the effectiveness of the clerkship in
meeting educational needs. The medical students perceived the clerkship as
essential for their future careers but considered it easy compared with
other clerkships. This perception of easiness has implications both for
recruiting psychiatrists and for how practicing nonpsychiatric physicians
view psychiatry.
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(Source: fireflychasers, via keepyourhopesunbroken-deactivat)
This bring tears to my eyes.
So funny to whatch interviews when she was still pretending to be ashamed of everyting. Remember "El Hormiguero"? But it...
Skeevy motherfucker. Go back to direct commercial you fuck!
Notice how he rolls his eyes at the question, the interviewer was implying she learned an accent from Rob. That's shady....
Oh, she's even kinda making the motion. You're kinda obvious right now.
Does the learning comes faster when you have English dick on your mouth? Please Kristen, tell us more :)