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Something that we should tell our readers is that we are huge fans of past time trends. We're always aware of the latest and greatest but when we start going through the great fashion archives, that's when we truly feel inspired. Right now we're uh-bsessed with frames. We've always adored Rivet & Sway but when they launched their Chelsea Hall Collection, we had to get our paws on a few of them.
Named after the Chelsea location of New York and inspired by the androgynous 70's, the Chelsea Hall Collection, is: "An ode to the women of the '70s who broke every rule of style only to redefine an era of it. We're talking Gloria Steinem and bold New York. A little bit androgynous, a lot fearless, beautiful always."
We get lazy with our outfits some days – it's always hard to feel ON when you're getting ready in the morning. These are the days when we throw on a pair of big frames..we're all about bigger the better. The Chelsea Hall Collection even offers some great pop of color frames. Us New Yorkers love our all-black attire so this is a great way to make an out outfit next level.
Another perk about Rivet & Sway is that they offer lenses without prescription. Since frames have evolved to a fashion accessory, this is major.
Because our friends at Rivet & Sway are so gracious, we have 2 frames to giveaway! Free frames dude, FREE. Enter below…you too peeps with perfect eyes
JENNA'S Look
Frames | Polly Ester in Cherry Pop, Disco Diva in Matte Black, Superfly in True Blood
SAM'S Look
Frames | Disco Diva in Ginger, Ms. G in Blue Moon
15 Responses to "70′s-Inspired Frames"
amy meyer
03/28/14 - 11:52 am
Love the big tortoise shell frames Jenna! You and
Sam look so much alike in some of the pics–I can't tell you apart!
03/28/14 - 1:51 pm
Loving the gafas and the blog, ladies! Keep it up!
03/28/14 - 2:26 pm
I want them!
Sam Ralph
03/28/14 - 4:07 pm
Am I allowed to enter my own contest? I actually really want these glasses! hahah
03/28/14 - 9:27 pm
Love your style guys!
03/28/14 - 11:32 pm
Love all of the glasses especially the black frames! Those leather leggings you are rocking in the photos are killer Jenna! I'm going to have to get a pair.
Ana Maria
03/29/14 - 12:23 am
I need those frames ASAP!! good job ladies <3
03/29/14 - 8:31 am
Love these!! So fab
04/01/14 - 6:28 pm
Gimme gimme! You ladies look great.
Katie Levans (honeystuck)
04/05/14 - 3:26 pm
Those robin's egg blue ones at the end are for REAL.
04/08/14 - 9:23 am
I love the cookies & creme printed Belle and purple haze Pantsuit frames! Too cute.
04/08/14 - 9:33 am
I love the black frames! Very retro and chic. You have great taste in style Jenna ;)


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The appliance proved instrumental in the creation of three super-fun cocktails.
Read Whole Story
Five couldn't-be-easier main courses, plus one anytime meal the whole family will love.
You never know, it could come in handy when in a bind.
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Christmas at Winterland WL-TOPPER-70-RE/GO 55 Foot Finial Tree TopperTop off your Christmas tree in a big way with this massive 5.5 foot tall red and gold glitter finial with thick wire pick to hold it in place. Made of shatterproof plastic, there is no need to worry about this ornament around small children and pets. Christmas at Winterland WL-TOPPER-70-RE/GO Features:5.5 Foot Finial Tree TopperHard-to-Break Shatterproof Plastic ConstructionChristmas at Winterland WL-TOPPER-70-RE/GO Specifications: Height: 70" (5.8 feet). Price: $139.10
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Video: Garcia to Lattimore for 52 yards
September, 24, 2011
By ESPN.com staff | ESPN.com
Stephen Garcia's pass complete to Marcus Lattimore puts South Carolina ahead 14-3 over Vanderbilt in the second quarter.
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Saturday, 10/18
Final Furman 10 South Carolina 41 Final 21 Texas A&M 0 7 Alabama 59 Final 10 Georgia 45 Arkansas 32 Final Tennessee 3 3 Ole Miss 34 Final Missouri 42 Florida 13 Final Kentucky 3 LSU 41


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Welcome to Lodi Sausage Co. & Meat Market!
Voted #1 Summer Sausage & Jerky in Wisconsin for 2012 and 2013!
Established in 1939, Lodi Sausage Co. & Meat Market is family owned with a motto of quality comes first. Great sausage begins with quality lean meats and award winning recipes. We specialize in sausage making, catering, and custom processing of beef, pork, and venison.
Shop Online for our Award Winning Sausages, Ham, Bacon, Jerky, Bratwurst, Gift Boxes and more! We can ship anywhere in the United States!
- National and State Award Winning Summer Sausage
- A Variety of Homemade Sausage Products
- Spiral Sliced and Honey Glazed Hams
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- Gift Boxes and other Mail Order Items
- Catering (Specializing in Pig Roasts!)
- Wisconsin Cheeses
- Venison, Beef, and Pork Meat Processing
So whether shopping for yourself, taking advantage of our weekly in-store specials or shipping to that special person, visit Lodi Sausage or place your order online. Also check out our catering information for your next special event. Your taste buds will be glad you did!
|2012 and 2013 Awards
#1 Grand Champion Summer Sausage for 2012 and 2013
#1 WI State Fair Jerky for 2012 and 2013
#1 WI State Fair Snack Sticks
#1 WI State Fair Bacon
Reserve Grand Champion Brats
#1 WI State Fair Dried Beef
2011 Columbia County Business of the Year!!
Business Hours:
Monday - Friday: 7am - 5:30pm
Saturday: 7am - 1pm
Sunday: Closed
Some of our recent awards:


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Apart from the few Web 2.0 recruiters I've met via Twitter, who seem intent on bringing ethical practice into their profession, most of the ones I've ever come across are a slippery bunch.
Thing is, they recognize that, because they're dealing with your career, they hold a lot of power. A call out of the blue from one of them can put you on top of the world. You may even get a meeting. But when you never hear from them again, it has about the same effect as realizing that the bloke you thought was The One was only ever a hook up.
To avoid giving yourself this experience, wise up and read between the lines. Here are 12 lies that recruiters love to tell, along with a translation of what they actually mean.
- We'll be in touch. A ubiquitous lie, and whatever way it cuts, this really means, you're not a fit.
- We'll keep your details on file, if that's okay. I know you're flattered that I'm asking you. But you won't actually hear from us again.
- We've had a few admin problems. Since you gave us your CV three months ago, we've pitched a short list to our client that we totally stuffed up and are now back at square one.
- You've got an impressive CV. But we're not going anywhere with it.
- We'll get back to you once we've formed a shortlist. You're not on it.
- The client has changed their requirements. Since I promised you a place on the shortlist I've seen some better candidates and bumped you.
- I'm sure the client will want to talk to you. Some uncertainty about this job is afoot and having warmed you up for it I'm not about to risk looking like a dick by sharing the truth of what's going on.
- The client is reorganizing and, just as soon as they've done so, we'll come back to you. Don't hold your breath. This job is about to disappear.
- They definitely want to move ahead, but there are some internal issues they need to resolve. There's a political bun fight going on about the spec or the reporting line, which means the budget for it is in danger of being scrapped.
- You're a bit too big for this job. You're too old, too experienced, or too threatening for them. They want someone they can boss around and pay half of what you're looking for.
- You're clearly ahead of the pack. Having sold you in, I now need to make sure you stay engaged through to the next round of the process.
- There are certainly a few things we've got on the go at the moment that you'd be good for, but I just need to go back to my colleagues and check. Next time you call, if you get past my secretary, I'll express surprise that none of my colleagues has ever followed up with you.)
What about you? What lies have you fallen foul of from recruiters? Are there any others than the ones above that you can think of?


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India Masala
Bollywood and culture in an emerging India
Paan Singh Tomar: Slow and steady
The story of an athlete who gives up running and ends up becoming a dacoit on the run from the law may sound improbable. Why would a successful sportsman pick up a gun and kill people?
Director Tigmanshu Dhulia tries to answer that question in his biopic of Indian athlete Paan Singh Tomar, a seven-time national steeplechase champion. Tomar turned into an infamous dacoit in his later years, terrorising entire villages in the Chambal valley of central India.
Irrfan Khan plays the protagonist, an impoverished small-town boy who joins the Indian army just after the country's independence from Britain. Tomar's supervisor recognises his talent for running and transfers him to the sports wing. Tomar shines, breaks national records and competes in international meets, all the while running barefoot.
His career comes to an end when a family feud forces him to retire from the army and return to his village. When his mother is killed and his son brutally assaulted, Tomar seeks help from the police, identifying himself as a former athlete. But the local police refuse to help, telling him his medals and certificates are of no use.
Frustrated, Tomar decides to defend himself and his family, but ends up on the wrong side of the law.
Dhulia couldn't have asked for a better story for his film — it almost writes itself. He is also blessed with a good cast, and the arid landscape of the Chambal valley lends itself very well to the tone of the film. However, the pace is languid and there are times you wish the film would move faster, especially in the second half.
Also, much of the dialogue is in the local dialect, which though similar to Hindi takes some time to get used to, and might hamper with the flow of the film.
Irrfan Khan is perfectly cast as Tomar — he is remarkably restrained. The rest of the cast, including Mahie Gill as his wife, don't occupy as much screen time, but complement Irrfan well enough, which is what is expected of them.
If you don't mind a film that moves at its own pace, I recommend you watch this one.
After reading this review, I could not believe that quality of content at REUTERS could fall into such bottomless abyss
From Open magazine ~ The man who killed Paan Singh Tomar ~ by Arindam Mukherjee ~ http://is.gd/6BuGUN


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Florida Gators vs. Georgia Bulldogs Pick, Odds, Prediction 1/14/14Mitch's Free College Basketball Pick Against the Spread
Florida and Georgia face off in a SEC college hoops border war.
The Florida Gators and the Georgia Bulldogs face off on Tuesday in a SEC rivalry college basketball battle.
The Florida Gators needed overtime to get it done but they managed to beat Arkansas on Saturday to extend their winning streak to seven games. Florida is ranked 11th in the nation, are 9-0 at home, and have won two of their three games against teams ranked in the top 25. It looks like the Gators will be without top scorer Casey Pratehr once again as he is doubtful with a knee injury. UF still has plenty to work with as Scottie Wilbekin is averaging 12.9 points, Michael Frazier II is averaging 11.9 points, and Patric Young is averaging 10.9 points and 6.1 rebounds. Florida is averaging 72.7 points and they are shooting 46.4 percent while defensively they are allowing 60.3 points and their opponents are shooting 39.7 percent. Florida is one of the deeper teams in the nation and are looking like a legitimate contender to win the SEC.
The Georgia Bulldogs are playing their best basketball of the season and while they have been underdogs in their first two SEC conference game they have walked away with wins in both games. Georgia is 1-2 on the road this season and 1-1 against teams ranked in the top 25. Charles Mann leads the Dawgs averaging 14.1 points per game. Kenny Gaines is averaging 12.2 points, Nemanja Djurisic is averaging 10.6 points, and Brandon Morris is averaging 9.2 points. Georgia is averaging 71.2 points and they are shooting 46.8 percent while defensively they are allowing 68.4 points and their opponents are shooting 40.2 percent. The Bulldogs will not be intimidated going into this one.
Florida is 3-8 against the spread against the SEC, 1-3-1 against the spread in their last five home games, and 1-3-1 against the spread in their last five games overall. Georgia is 14-2 against the spread against the SEC, 10-2 against the spread in their last 12 road games, and 11-5 against the spread against a team with a winning record. The favorite has covered the point spread in four of the last five meetings of these two.
This is a big number and while I like the Gators to win convincingly, the number may be a little too convincingly.
Check out Sports Chat Place's New APP in the App Store including Mitch's App Attack Pick and Much More
Follow Mitch on Twitter @SportsChatPlace


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Rocky Top
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Heirloom Life Gardener
What are the pros? none
What are the cons? EVERYTHING
small watermelons loaded with big seeds, useless, can't even make juice as the fruit is as bland as bland can be-throw away your seeds and doN't waste your time. I gave 50 plus fruits to the coyotes in the desert--they probably won't eat it--too many seeds and too bland! easy to grow-good for NOTHING!
Would you recommend this product to a friend?
By Kim
14 Sep 2013
Baker Creek Heirloom Seeds
America's Top Source for Pure Heirloom Seeds


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Access "Security transitions: Changes that make a difference"
This article is part of the April 2013 / Volume 15 / No. 3 issue of Managing identities in hybrid worlds
As Gary McGraw mentions in his [In]Security column this month, the continuing flow of news about sophisticated, international cybercrime—so prominent in the media recently—might finally have gotten to us. In a good way. A lot of words have been squandered in proclaiming the death of antivirus scanning, the collapse of the endpoint, and the inability of traditional intrusion detection systems to serve any good purpose against advanced threats; and yet, we have seen no paradigm shift in the trenches where it counts. McGraw's primary solution, one that I've always been inclined to favor, lies in developing more security capable software. I don't know that game changing shifts in the resilience of software should be expected anytime in the near future though. Our education columnists Doug Jacobson and Julie Rursch note that college classes in software development generally give security issues a cold shoulder, saying that "…In our software classes, we focus on getting students to program and to learn the aspects of the language. Seldom do we ask them to consider... Access >>>
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Managing identities in hybrid worlds
by Peter H. Gregory
Are you losing control of access management as SaaS and mobile devices take hold? To achieve better operational consistency and scale, consider a centralized IAM system.
Address IPv6 security before your time runs out
by Fernando Gont
Most networks have partial deployment of IPv6 often without IT realizing it. It's time to take stock of the security implications before attackers do.
- Managing identities in hybrid worlds by Peter H. Gregory
Botnet takedowns: A dramatic defense
by Kathleen Richards
The infections and cyberattacks that botnets are used to launch remain hard-to-detect malware threats that have moved beyond PCs to mobile devices.
- Botnet takedowns: A dramatic defense by Kathleen Richards
Security transitions: Changes that make a difference
by Robert Richardson
This month, Information Security Magazine examines security industry changes that can really make a difference: improving identity management and building security into software from the get go.
CISOs: From no seat to multiple hats
by David J. Sherry
The CISO role in many enterprises is expanding beyond security risk mitigation to risk management, privacy and regulations, and compliance.
Why information security education isn't making the grade
by Doug Jacobson and Julie A. Rursch
Security experts explain why a holistic approach to security is critical to training computer engineers and computer scientists for a career in information security.
Cyberwar calls for software and system investment, not hacking back
by Gary McGraw, Contributor
Hacking back isn't the way to win the cyberwar. Gary McGraw says building software and systems with fewer vulnerabilities is stronger protection.
- Security transitions: Changes that make a difference by Robert Richardson
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For so long penetration testing meant hiring an expert to use skill and savvy to try to infiltrate the company system. But, as with most ...


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1541 Stribling Street has a Walk Score of 43 out of 100. This location is a Car-Dependent neighborhood so most errands require a car.
This location is in the East Memphis-Colonial-Yorkshire neighborhood in Memphis. Nearby parks include Godwin Park, O'Brien Park and Nat Buring Baseball Field.
Nearby schools include South Park Elementary School, St George's Independent School - Memphis and Elliston Baptist Academy.
The closest grocery stores are Rakestraw's Handy Food Mart, Kroger: Gift Services and Tienda Los Amigos.
There are nine restaurants within a 15 minute walk including La Isla, Boss Man Pitt Stop and Sonic Drive-In.
1541 Stribling Street is near Godwin Park, O'Brien Park and Nat Buring Baseball Field.
There are minimal bike lanes and the terrain is flat as a pancake. 1541 Stribling Street is somewhat bikeable, there is minimal bike infrastructure.


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White Sox Claim P Cleto Off Waivers From Royals
February 26, 2014 2:41 PM
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(CBS) The White Sox claimed right-hander Maikel Cleto off waivers from the Royals and designated infielder Jake Elmore for assignment, the team announced Wednesday afternoon.
Cleto, 24, combined to go 3-5 with a 5.52 ERA and 89 strikeouts in 35 games (10 starts) in 91 1/3 innings last season between Class AAA Memphis in the St. Louis organization and Class AAA Omaha in the Kansas City system.
Cleto also appeared in one game with the Cardinals (June 5 vs. Arizona) before being claimed off waivers by Kansas City on June 23.


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Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
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Make herb dumplings. Substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (such as basil, sage or thyme leaves or celery seed) for the parsley.
Use self-rising flour and omit the baking powder and salt.
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The 1999 Sagelands Vineyard Cabernet Sauvignon is a complex wine in the Bordeaux style or what is called Meritage in the U.S.
The grapes used to make Sagelands Vineyard wines are regional expressions of vineyards within the Columbia Valley appellation. We are developing key growing areas of this appellation to produce wines with distinct flavors. We call these areas the "Four Corners." They are: Wahluke Slope, Horse Heaven Hills, Walla Walla Valley and Rattlesnake Hills/Ahtanum Ridge. The grapes for the 1999 Cabernet Sauvignon were from the Horse Heaven Hills and Rattlesnake Hills/Ahtanum Ridge areas.
Because we blend all five of the traditional Bordeaux varietals (Cabernet Sauvignon, with small amounts of Merlot, Cabernet
Franc, Petit Verdot, and Malbec) into our Cabernet Sauvignon, this wine has many layers of aroma and flavor. The Cabernet Sauvignon gives the wine rich black cherry and black currant (cassis) fruit. The flavors are dark fruit and appealing tart cherry combined with chocolate and roasted coffee. The Merlot contributes livelier raspberry aromas and flavors and softens the tannins brought by the Cabernet Sauvignon. The Cabernet Franc portion of the blend adds a floral note to the aromas and a light touch of dried herbs. Cabernet Franc further balances and softens the wine on the palate.
Even though the percentages of Malbec and Petit Verdot are small, the intensity of these varietals contribute to the wine. Our Malbec is sweet and soft, with ripe plum aromas. Adding Petit Verdot is like adding blueberry concentrate, incredibly intense, with nice acidity to give the wine a refreshing crispness on the finish. The new American oak gives the wine a sweet-vanilla oak component, toastiness and further enhances the chocolate and coffee notes of the Cabernet Sauvignon.
The summation of these different components is a wine with aromas and flavors of Bing and black cherry, cocoa, coffee and toasty oak. Fine tannins, richness of body and the tart cherry undertones make this Sagelands Vineyard Cabernet Sauvignon a great match with grilled beef, pork tenderloin or robust meat dishes in reduction sauces. It also goes well with smoked Gouda cheese and simple pastas.
Kevin Mott, Winemaker
The Four Corners of Washington"s Columbia Valley-Wahluke Slope, Horse Heaven Hills, Rattlesnake Hills and Walla Walla Valley-have emerged in recent years as superb growing regions for Cabernet Sauvignon and Merlot. Developing strong relationships with local growers and supervising the cultivation of its vineyard sources assures Sagelands Vineyard an outstanding palette of top...Read More About Sagelands
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
(cab-uhr-NAY sow-veeh-yawn) King of Red Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux,...Read More About Cabernet Sauvignon
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Tt eSPORTS Dracco Signature
Tt eSPORTS CHAO series is about accessorizing your lifestyle and enhancing the unique characters of yours. It's a bit of everything; from the way you dress, places you hang out, the choice of nightlife and your living philosophy. Chao is also a tribe with people imbuing a variety of artistic and street cultural elements in virtually everything, exactly what we are in the world full of...
Velodyne vTrue
True sound. True Style. vTrue®. vTrue® raises the bar for studio headphones, combining Velodyne's legendary audio technology and unrivaled design to bring a true sound experience to the most discerning of music lovers.
Velodyne vPulse In-Ear Headphones (Classic Black)
The vPulse in-ear headphones combine a secure fit with outstanding sound quality, making them the ideal choice for music and mobile calls whenever you want, wherever you go. The vPulse in-ear headphones feature precise, low-distortion audio quality due to its 10 mm driver and aluminum housing. Intuitive in-line controls also provide options for mobile phone calls, music playback and volume...


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$579—$959 Studio—3 bed 10881 Richmond Ave., HOUSTON TX, 77042
from $579 Studio—3 bed
10881 Richmond Ave., Westchase, Houston, 77042
Commute to Downtown Stafford
The rent at Westchase Grand Apartments ranges from $579 for a studio to a $959 three bedroom. Apartments in this building are about 19% less expensive than the Westchase average.
This apartment is in the Westchase neighborhood in Houston. The closest park is Murray Park.
Westchase Grand Apartments has a Walk Score of 52 out of 100. This location is Somewhat Walkable so some errands can be accomplished on foot.
Nearby schools include River Oaks Academy, Wesley Academy and Alexander-smith Academy.
The closest grocery stores are Whole Foods Market, Nippan Daido USA Inc and Harvest Farm to Market.
Nearby coffee shops include Citline Cafe, Dunkin' Donuts and Snowflakes cafe. Nearby restaurants include villa roma pizza company, Jenny's Chinese Restaurant and Happy Chef Deli.
Westchase Grand Apartments is near Mike Driscoll Park, Tanglewilde Park and Arthur Storey Park.
There are some bike lanes and the terrain is flat as a pancake. Westchase Grand Apartments is bikeable, there is some bike infrastructure.
Westchase Grand Apartments is your new home! We are happy to tell you that your apartment search will be over with one visit. Perfectly situated in the heart of the Westchase area of Houston, TX our community brings beauty and convenience to each resident. Westchase and Market at Westchase Shopping Centers are just a stone's throw from Westchase Grand, putting all your shopping and dining needs within close reach. When you need to get around Houston we have you covered; residents will enjoy the easy access we provide to the Beltway 8 as well as public transportation. Experience comfort and unmatched quality in each of our uniquely designed one, two and three bedroom apartment homes. Some of the standard features found in each Westchase Grand floor plan include all electric kitchens with pantries, large walk-in closets and select units are outfitted with wood-style flooring and full size washer and dryer connections. We recognize your pets as family and welcome them along for the fun. Some breed and size restrictions may apply so be sure to inquire about our pet policy. At Westchase Grand we are committed to the value and level of service we offer which is evident in our deluxe community amenities. Enjoy a refreshing dip in our sparkling swimming pool, get an invigorating workout in our fitness center or take care of chores in our convenient laundry facilities - we have thought about everything to enhance and complement your lifestyle.
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Westchase, Houston, 77042
Some errands can be accomplished on foot.
A few nearby public transportation options.
Flat as a pancake, some bike lanes.
Score Details
Explore how far you can travel by car, bus, bike and foot from Westchase Grand Apartments.
Westchase Grand Apartments has some transit which means a few nearby public transportation options.
Bus lines:
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10881 Richmond Ave. compared to all of Houston.
Lower crime area.
Lower crime area.
How do you feel walking near 10881 Richmond Ave.?
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View all Westchase apartments on a map.
Popular apartment searches include pool, fitness and fireplace. View all Houston apartments and rentals.
Westchase Grand Apartments is in the Westchase neighborhood. Westchase is the 35th most walkable neighborhood in Houston with a neighborhood Walk Score of 50.
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Our washing machines are produced to the highest quality standards being made for exceptional lifespan through increased durability and the use of high grade materials and rigorous testing procedures. Regardless of which model you choose, it will be built to last and to perform as you would expect producing exemplary washing results every time.
We don't like over-complicated controls after all, why would we make life more difficult? Through typical Swedish design, simplicity is key to making for a good experience.
Our washing machines do of course use advanced technologies and very clever engineering techniques like the Hydroactive drum but, they don't require you to fiddle with buttons, remember to set things up and so on or have gimmicky features that you'll probably never use. Just select which program you want, press start. That's it. The machine does the rest.
Our washing machines just work, simply, easily and keep on working. We don't want to complicate it.
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« Israel: Day 2 | Main | Israel: Day 3 »March 9, 2010
Wannabe Runner
It took me a while, but I've finally been able to accept my natural limitations.
Two years ago I decided I wanted to start running. Long distances. Real running. Not just "I'm running from the house to the car because it's so stinking cold outside" running. What brought this on, I'm not quite sure. Especially since for most of my life, I'd avoided running at all costs.
Over the years I'd spent little time running, but a lot of time watching people run. I'd watch the runners at the gym and think, Yeah, that doesn't look too bad. I can do that. I have a friend who's a runner and would knock off four or five miles in a single workout. She'd even completed a half marathon.
Oh, if she can do it, I bet I can too, I'd think. Such high hopes. So little understanding! I just loved the culture of running and I wanted to be as good as those around me.
I started out my new hobby using the treadmill at the gym. Two minutes in and I felt like I'd been running for 30. How do people do this? I wondered, wincing through the burning pain in my legs. I couldn't foresee a day when I could run for 10 minutes, let alone 30. Still, a few times a week I'd hop back on that treadmill and do what I could. As time went on, my breathing improved, my strength improved, and I could run for longer than two minutes at a time.
A short time later I signed up for a 5K race with some friends. That's 3.1 miles. The race gave me something to work toward—a running goal. Three or four times a week I'd dutifully run and try to run the entire three miles without stopping. That was my goal—no walking. It didn't matter how long it took me, just don't walk. The race day came and . . . I walked near the end. I finished last among my friends. It was frustrating to work really hard and then to finish behind my friends. That's when I realized that I like running, but I'm just not, well, good at it.
I have friends who run half marathons, friends who have as little running experience as I do and yet finish off a mile faster than me, friends who don't run in months and then run fives miles like it's nothing. I've realized I'll never be like that. I'm not a true runner.
Since that race and since my training for it, I began to recognize some pride issues. I wanted to be the best and I wanted to surpass my fellow runners. "For everyone who exalts himself will be humbled, and he who humbles himself will be exalted" (Luke 14:11). I certainly exalted myself before the race, hoping to beat my friends' time. And I was certainly humbled when they easily passed me up despite all my training.
I've also learned to try not to compare myself to other runners, which is a work in progress. Galatians 6:4 says, "Each one should test his own actions. Then he can take pride in himself, without comparing himself to somebody else." Not comparing ourselves to others seems like such an elementary lesson to learn, yet that was my biggest obstacle in running. I had to let go of the desire to be the best and to run like she did or go as far as he did.
I've really come to view running differently. I've started running for the enjoyment of it and not just as a means to the finish line. I love going to a park in the spring and summer and running along the path. There's something about running outdoors in the fresh air that's completely rejuvenating and freeing to me.
I haven't signed up for another race since my first one and I'm not sure if I will. Running three miles is—and will probably always be—a challenge. Running one mile after a long drought is tough! I'll never run a marathon and I'll never be the fastest runner. I've decided to accept my natural limitations, and I've chosen to enjoy the sport of running within my own abilities.
When Hebrews 12:1 tells us, "Let us throw off everything that hinders and the sin that so easily entangles, and let us run with perseverance the race marked out for us," I know that mile time doesn't matter at all for the race the Lord calls us to, but rather endurance, perseverance, and devotion.
I'm simply a wannabe runner. And that's okay.
Great post! I'm 41 and have been a runner since my 20's. Over the past few years I found that I would have to stop and walk secondary to shortness of breath. After a visit to the doctor I learned I had mitral valve regurgitation and one of the symptoms is shortness of breath. It has been very difficult to accept that I can no longer do what I once was able to do and had allowed myself to be a bit down about it. Thank you for the virtual encouragement to see beyond the physical.
Thanks for the reminder, yeah 'natural limitations', that's something to really look into definately attached to pride, and the comparaing that's just hiting the nail on the head, got a lot of work to do on that one, thanks, great post.
Thanks. It seems I need to be reminded often to do things for the love of them not to compete or compare which can drain the joy right out of them.


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As a script supervisor I like working with makeup and hair artists who are in the action doing touch-ups and keeping an eye on hair-continuity. Annette Serrato is one of those. She and I worked together with the director and actors, making flawless continuity throughout scenes that included water balloon fights and wet hair! It was awesome. I've worked with her several times and she makes the actors look gorgeous.
Here's a photo of Annette's work. She makes mushroom-hats and decided to make a full mushroom-person using special effects makeup. The mushroom in this photo is actually a WOMAN. Visit her website and check her out
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if someone brought me here and kissed me, i'd probably melt into a million pieces.
Street Art of the Day: In his first non-Tom-Hanks-themed wall pieces, Hanksy pays tribute to Bill Cosby and Ted Danson.
Submitted by 11redlamps
Audi R8
And even if somebody else has it much worse, that doesn't really change the fact that you have what you have.
|The Perks of Being A Wallflower (via lafemmesurlalune)
Musical Interlude of the Day: It was only a matter of time: Classical dubstep.
More of Lindsey Stirling's music can be found here. Filmed by Devin Graham at the Ice Castles at Silverthorne.
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Fresh Air with Terry Gross. From WHYY. Peabody Award-winning weekday magazine of contemporary arts and issues. Tumblr curated by associate producer for online media, Molly Seavy-Nesper.
Posted on 7 June, 2012
64 notes | Permalink
Reblogged from needmeat
Today's show: Assessing Consumer Concerns About the Meat Industry
mother jones
tom philpott
I didn't click the link, but that looks DELICIOUS.
I need to stop eating meat :-( I listened to NPR and I just heard that they feed "chicken litter" to cows, which...
I am watching it right now.


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Barack Obama's fundraising machine has exceeded expectations and broken records, so it's no wonder that he has hinted at retreating from public financing, a move his rivals are already trying to exploit. But Taegan Goddard argues that this "flip-flop story" could work to Obama's advantage.
Political Insider:
While forgoing public financing would certainly be an embarrassment for Obama, he might go ahead anyway. The most obvious reason is that he's already built a fundraising powerhouse that dwarfs his rivals. But he might also have a point about creating a better system of public financing.
For instance, Obama could easily turn a flip-flop story to his advantage by pledging to cap all campaign contributions at $250. Harnessing new voters, his popular brand and the Internet, he could promise to really build a people-based campaign. A million individuals could literally "max out" and feel like they have just as much influence as anyone else.
Flickr / realjameso16
A Progressive Journal of News and Opinion Publisher, Zuade Kaufman Editor, Robert Scheer
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Written by:
Long grey stone around the Church
festooned with ivy
and marked with lichen.
Marking its perimeter.
Long lines of ancient yews
closing it off from our world.
The Church stark, forbidding.
Its Norman tower against the sky
but abandoned bereft of worship.
Down in the Churchyard
the graves are old and scattered
and all round them grow
sweet forget-me-nots
tiny, so blue and shy
so like the sweet souls
that have gone before
but still they are in our hearts
I wander, blindly seeking
where does she rest?
There is her grave
Oh my love
Why did you go?
There are more blue flowers of remembrance here
You are always in my heart
and I'll forget you not.


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Comunidades de pesca artesanal en el Pacífico de Centro America y su relación con conservación marina y desarrollo.
Sustainable Food Series
Environmental lawyer. Fisheries. EU Law.
La Dirección General de Pesca en el Departamento de Pesca Artesanal
Community led local development in fisheries areas
We are developing a project on small scale fisheries, developing a protocol on small scale fisheries to amend our Convention on access. This sector has been declared by our Ministers in charge of fisheries as a priority sector to develop, assist and monitor.
As the head of the Biodiversity and Food Security Department at the Applied Research Institute Jerusalem (ARIJ. The Biodiversity and Food Security (BFS) department aims to sustainably improve both food security and natural resource management in the Palestinian Territory (Pt).
The department researches food security of the most marginalised Palestinian communities in order to increase the capacity of stakeholders to understand the livelihood status, challenges and gaps in these communities, and develop sustainable food security strategies to improve their food production activities. ARIJ uses the results obtained from this research to plan and implement new developmental activities and assess the impact of existing projects designed to alleviate food security.
The BFS department, alongside partner agencies, aims to minimize the impact of food insecurity at the household level. Previous projects in this area include the production of a 'Socio-economic and food security atlas of the oPt' in partnership with the World Food Programme (WFP) and the construction of a 'Food Security Information System' (http://foodsecurity.arij.org), both of which aimed to consolidate and map data with the goal of improving decision-making processes for development programmes focusing on food insecurity in the oPt and ensuring that any assistance given is reaching the most needy communities.
A further ongoing project in this field is the 'Food production-consumption assessment' which aims to tackle food insecurity by introducing improved agricultural practices in order to develop sustainable food solutions in target areas of the West Bank. Baseline assessments of the food consumption-production process have been carried out, including a detailed evaluation of Palestinian agro-market channels and marketing systems for agro-food commodities (mainly plant crops). The project also intends to build partnerships with relevant stakeholders and offer guidance towards better solutions in food production, consumption marketing and policy creation. The results of the project will be disseminated to target groups including farmers, traders, processors, consumers and decision makers to increase awareness of feasible and sustainable cultivation practices and to inform related policies towards increasing self-sufficiency.
The FSN Forum is supported by the project Coherent food security responses: incorporating right to food into global and regional food security initiatives.


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Member since Feb 2013
1 Curated Comments,
3 Total
Not a single unbiased source in any of those listed polls. They were all done either by left leaning institutions ...
The author of the article gives away any semblance of journalistic credibility by calling the move heroic. Journalists learn from ...


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My Reviews & Blog
by MiaJBby - Sábado, Dic 6, 2008 - 9:09pm GMT
I Don't Want This To Sound Mean, But Why Did You Add Me As A Friends?by MiaJBby - Domingo, Jun 29, 2008 - 2:02am GMT
Thanks 4 Doin It, But I Was Just Curious Of Why And How You Found Me...
-90z Baybee
by MiaJBby - Sábado, Jun 21, 2008 - 11:11pm GMT
The Secrets Kept... Hot New Story!!!6.15.2008
No wonder they don't compare college to highschool... THEY'RE NOTHING ALIKE! Well, execpt for one thing... DRAMA!


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Adam Levine Is The Sexiest Man Alive
Plus Queen Elizabeth's nail color of choice, Hunger Games fashion is here, and more of the top stories of the day
Queen Elizabeth doesn't mess around. When it comes to nail polishes, there is only one she'll step to: Essie's Ballet Slippers, a perfect pale pink polish if ever there was one. And get this? She's been wearing the same shade since 1989. Now that's commitment. [Huffington Post]
Beautycounter is a beauty and skincare line aimed at getting the garbage out of cosmetics. To that end, they've created a "never list," of nasty toxic stuff that you should avoid in your beauty products. You can print out the list and keep it in your wallet to make sure that the mascaras and lip balms you buy don't contain any of the verboten toxic chemicals. Or, you could be lazy like us, and just buy Beautycounter's in-house line of all natural products instead. [Stylelist]
Oh hello, we didn't see you there -- we were too busy staring at these amazing ice cream stilettos. Because they're from Charlotte Olympia, we're betting they're more than the price of a few cones, but that won't stop us from salivating in their general direction, anyway. [Incredible Things]
May the games be ever in your favor, and if not the games, the at least clothes, with Net-A-Porter's amazing Hunger Games: Catching Fire collection. The 16-piece Capitol Couture by Trish Summerville collection goes on sale November 21. Pieces start at $100. We think Katniss would approve. [Racked]
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Thursday, October 6, 2011
Community | Obits | Editorial & Columnists | Society | Sports | Education | Classified Ads | Calendar of Events | Features | Newsbriefs | Legals | Archives | Subscriptions | New Photo Gallery
Fund-raiser Saturday to benefit Chalmers
The Wrecking Ball, an event to preserve the historic Chalmers Institute, will be held this Saturday, Oct. 8, from 6 p.m. to 10 p.m.
Constructed in 1837, Chalmers Institute in Holly Springs was Mississippi's first legislatively recognized university. Within these walls countless leaders, writers, educators, and citizens received the educational foundations that would help to shape their lives, careers, and region's history. Its enrollment actively continued until 1879 when it became another casualty of the Yellow Fever Epidemic of 1878. It now awaits its next life as a contributing member of the community, with your help.
This Saturday, the grounds of Chalmers Institute will come alive during The Wrecking Ball, a fund-raising event dedicated to the preservation of one of the state's most endangered, yet historically significant, structures. A host of artists, authors, musicians and historians have donated their appearances for the evening, including recording artist Shannon McNally (shannonmcnally.com).
The Wrecking Ball will not only highlight regional cultural treasures, but also provide dinner and beverages, a silent auction and live art auction, all emceed by radio personality Jim Dees of Oxford.
Tickets may be purchased online at www.visithollysprings.com/wrecking-ball. Preserve Marshall County & Holly Springs is a 501 (c) 3 non-profit organization and all donations are tax-deductible.
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Design: FRMQ048
Rio Carnival Mask Glass Frame
Personalized 5x7 Glass Frame
Made to Order - 1 business day processing+shipping
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Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!
sandwic ...
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Serving Size: 1 (1549 g)
Servings Per Recipe: 1
Your life in the kitchen will never be the same.


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Tag Results
11 posts tagged mint green
11 posts tagged mint green
An unexpected color combo: mustard and mint.
Mint-colored ruffles
(found via Pinterest—but where is it from!?)
I love mint green and can't wait to wear this pretty pastel now that the weather is warmer. Also, I love her monogram necklace, which is why I asked for one for Christmas. I wear mine almost every day. (via Atlantic-Pacific)
Yellow sweater + white jeans + mint green shoes. I would probably wear a pair of cute flat sandals with this outfit, but to each their own. (via Sincerely, Jules)
Mint green to the extreme! (via Pinterest)
A colorblocked clutch from ASOS, in your choice of mint green or bubblegum pink. Perfect pastels for the spring!
A flash of mint green looks great in the snow, as shown in the above outfit via Lookbook. Get a similar sweater from J. Crew, available in the same color, as well as a rainbow of other colors.
A silk crepe dress (in mint green, of course) from the Proenza Schouler Spring 2012 Collection, featured in the February issue of Allure magazine. I really like the interesting addition of the zebra-striped lining.
Jessica Alba takes colorblocking to a whole new level. The actress mixes two of this spring's hottest colors in her ensemble: mint green and tangerine tango. I don't think a lot of people could pull this look off, but on Jessica it looks fresh and fun. What do you think of Jessica's crazy colorblocking?
I stopped in multiple stores at the mall yesterday, and as most of us already knew, mint green is going to be a big color this spring. I saw the color on dresses, tops, accessories and more at places like Forever 21, Nordstrom, and Express. Here are a few key pieces for spring that I found in mint green. I had to resist the urge to buy a dress today in this fab color because I knew it would sit in my closet until at least April. I'll probably kick myself in a couple months when it's sold out.
The dress above is from Forever 21, the blouse is from LuLu's, the skinny jeans are from ASOS, and the shoes are Steve Madden from Nordstrom.


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Since its founding in 1907, John A. Freyvogel, Inc. has served Pittsburgh as a family owned and operated full service funeral home. From its founder, John A. Freyvogel, Sr. to his successors Thomas J.M. Freyvogel and John A. Freyvogel Jr., to their successors and current principles, John A. Freyvogel, III and Kirk Freyvogel, the firm has served the families of Pittsburgh and its surrounding communities with honesty and integrity for three generations covering nearly a century.
They are centrally located in a beautifully appointed and maintained mansion dating to 1890.
Varies; call for information.
The home has its own parking facilities.


text:
The attack of the sexy schoolgirls was a success, again! Now they surprised the guys not at a party, but all 3 guys had a girl for his cock. These naughty college girls got naked as they stepped into the room, so the guys could begin the licking of their nice titties, and the eating of those dripping wet cunts of these drunk hotties. And while the getting licked, the girls were sucking on the peckers of the guys to make them prepared for the upcomings, in which the girls let the guys to discover their pussies, and then hammer those holes.
Drunk college sluts get their pussies pounded
You just can't imagine what stupid things can the college girls do, especially when they are a little bit tipsy. They playing with themselves, and with other girls in front of the pussy-hungered college boys. But if they are drunk enough, they will do more crazy things. I caught a couple having sex in a room, but the door was open, and they were being watched by the others. Then the bravest girls and guys joined in the play, and it became a real orgy.
Mardi gras party with lots of sexy chicks
At a college orgy, where everyone drinks a lot, strange things can happen. These teen girls in their masks just wants to get pleasured by their heros.
Click here and find out whether they got pleasured!
Who can make the best sex tape?
College students lose their self-control during a party
Getting wasted and having fun with gorgeous chicks. These two things are every guy's dream and a group of students got plenty of them during a party. The more booze was flowing, the nastier a group of college girls became. After the alcohol started to kick in, the girls became complete wild! They eagerly sucked and fucked in front of the others and their innocent party turned into a real college fuckfest in a blink of an eye!
Costume party with drunk students turns into a hot orgy
Nothing can be more fun than dressing up in costumes and throw a party. In their dorm a group of college students started having a greek themed party. However, the more booze they managed to drink, the hornier they became, so no wonder that at some point they couldn't help it, but they had to engage in some frantic fucking. The girls willingly gave the guys blowjobs and later they ripped off their clothes and let the guys severely pound their pussies!


text:
I wanted to explore the parallellism of FPGAs so I did this project. A brute-force MD5 cracker entirely made in VHDL (Hardware). It achieves around 54MHashes/second! In tests it beat my i7 CPU. Below is a older variant, capable of 38MH/s.
Here is a full report on how I did it!
So, I'm now in the litecoin mining businiess. Not sure if I am late though. This beast pushes the 4x6870 to about 1200kH/second in total.
So, I've implemented a basic maze-solving algorithm for the 3pi robot. It's not as fast as I would like though… Have a look at the video.
I bought a 3pi today and got some basic line following algorithms to work. It's a basic PID controller. It's still pretty rough, and I have yet optimized it. It runs in about 58% of it's max speed.
For a future project that I'm about to do, I set out to try openwrt on qemu mips. I did this because I don't (yet) have any router to play with at home. The build was really smooth and easy, not what I expected at all. Basically I checked out the latest trunk of openwrt and started building it for mips (qemu). There was no errors or hickups, it just worked!
Next up is to try to find a router to play with!
This project is basically a serial accelerometer that controls a 3D-cube on a FPGA NIOSII system with SRAM-, UART- and VGA-cores in it. It's coded in C with Alteras HAL.
FPGA Simplistic Asteroids. Some improvements will be made, like keeping score and fixing some minor glitches. Made with the NIOSII CPU.
This project was made as the final project in a class that I'm attending (http://www.agstu.se/yh). The assignement was to make a simple game on a specific hardware that was provided by our teacher. (I made a VHDL game as well, with a custom VGA-component, check http://int80h.se/post/35001027885/fpga-simplistic-arkanoid-the-video-quality-sucks for details).
This hardware provided by our teacher has a NIOSII CPU and a custom VGA component with a dual-port RAM (write to RAM - pixel shows on screen). Since this was a C-project I created functions i C that could write pixels, lines, circles etc onto the screen. Once that was done I had a backbone to start developing a game. I chose to go for the 'space shooter' genre. I enjoy these arcade games.
The game's objective is to shoot aliens that attack. The player controls the ship with some switches on the board (I use the Terasic DE2-115 board). To eliminate the aliens projectiles are fired. As the game proceeds, aliens will move faster and shoot more projectiles towards the ship. The game lasts as long as the player still has health (which is decreased if hit by alien projectiles). There is also some rudimetary score-keeping to be able to compare your gameplay against a friend.
And yeah, the bad gameplay is due to filming with one hand :)
This project was made as a final project in a class that I attend (http://www.agstu.se/yh). The objective of the assignment was to create a game strictly in hardware using VHDL. I wanted to do something more than "tic-tac-toe" but not to advanced either. I settled for an Arkanoid clone, a simplistic one though.
The objective of the game is to make the rectangles at the top of the screen go away by hitting them with the ball. With the bottom rectangle you bounce the ball back. If you miss it, you lose. Once all the rectangles are gone, you win! So, it's simplistic.
The code is written i VHDL and I used Alteras Quartus II environment to verify the construction. To test it I used the Terasic DE2-115 board.


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Advice on cookware
- s
- saucyknave Nov 6, 2001 11:26 AM
I'm going to buy some stainless interior pans, pots --probably All Clad --but am having trouble deciding between all stainless and the aluminum exterior (not the anodyzed).
I'm particularly interested in 10 & 12" fry or chef's pan, a saute pan, smaller 1-2-3 qt pots. I love the responsiveness of copper, but the large pans are too heavy for me to shuffle on the stove with one hand.
I'd appreciate any feedback from others, particularly those who have used both. My other equipment runs the range of LeCreuset, naked iron, copper (tin lined, mostly, alas), and campfire enameled steel, etc. And a purpose for every pot.
And of course any suggestions about other brands would be appreciated. Am I being a snob in not considering a $150 Wolfgang 22 piece set advertised on TV (3 gauge bottom)? Or is there a reason a single large piece of AC is more than that set?
I love my AllClad Mast-R-Chef series (it is the one with the brushed exterior). Not at pretty at the others in their line, but truly excellent. After I bought just one pan, I through out my entire collection and dumped almost a thousand dollars to complete stock my kitchen with only that kind...
re: Carolyn Tillie
Pretty isn't as important as performance to me and my instinct tells me that the aluminum exterior will be more responsive.
But I'm also concerned with how much scrubbing the outside takes to keep clean. I'm not compulsive, but I hate using crud encrusted cookware.
I still have (and still occasionally use) some all aluminum large restaurant grade (about 1/4" thic) pans and pots. Scrub, scrub, scrub. But there of course, the inside has aluminum, too. I do have a Bougeat non/stick aluminum frying pan which I admit only needs scrubbing ever so often.
re: saucyknave
I am very fond of my aluminum cookware for its lesser weight and responsiveness to heat - the only drawback is after a while the surface degrades in the dishwasher. I handwash my aluminum. Not an issue with stainless clad aluminum pots. So with the all-clad, I guess I would not bother with the exterior stainless coating, which would primarily add weight. I have posted this before here but I would caution on Sitram, Paderno and other rather expensive stainless lines which have the core of aluminum, copper whatever only on the base of the pot. I have several pots (from Bridge) like this (admittedly purchased several years ago) and they tend to overheat and burn the contents at the point where the base meets the wall of the pots. The core of the all clad pots go up the side of the pots as well, so these pots do not present this issue. Nor do simple commercial weight aluminum pans.
re: jen kalb
In case you need another reason to buy All-Clad (I agree, that Master Chef is the way to go)-- the handles stay coolenough to hold without a potholder, even if you have been cooking with a high flame on top of the stove. (In the oven, of course, the handles do heat up.)
re: Sandra Levine
I don't have the details with me right now (I'm at work,) but I know the factory (in a little town in PA) has a factory sale twice a year and one of those dates is in December. You can save BIG bucks. I know they will give you all the information if you call the factory. You can get that # from your retailer or the yellow pages on the www.
re: jen kalb
I've not run into this much despite my using
the Sitram Catering pots and pans for much of
my cooking. I think this might be more a style/
technique issue than a good vs. bad pan issue.
What sort of cooking do you typically do? What
sort of heat? I have some AC as well, but the
Sitrams are my workhorses.
I'll gladly accept donations of Falk or Mauviel
if someone wants me to form an opinion about them. ;)
re: Christopher Oliver
I think its partly a not-staying-right-in-front-of-the-stove and stirring continuously and carefully issue mostly - I really notice this when I am making cream sauces, puddings or such when it burns or overcooks right at the pont where the pan side hits the base. The pan just seems to get extra hot at that point. I think its a design flaw. But perhaps the sitram you have isnt made identically. And hopefully you have better technique.
re: jen kalb
Don't do that then. ;)
I will freely admit to being pretty fastidious with
thick sauces, cremes, and sabayons. I've read too
many blood curdling (or were they custard curdling)
tales. About the only cream sauce where my mind
wanders at all is Marcella's Alfredo* at that time
where you're simmering the cream with butter to
enrich it, but I use very low heat and glance at it
while doing the other chores.
BTW: That's also good with 1/2 the recommended
Parmesan, but simmering the cream with fresh sage
(removed later) and tossing with shredded pros-
ciutto in addition to the cheese. (Hmmm... lunch
time already?)
- Ciao... errr... chow!
re: saucyknave
I, too, am a big fan of AC. I was disappointed, however, in trying to maintain the shiny interior finish and concerned that I might scratch it if I used too coarse a scrubbing sponge.
Alas, the solution is on their web site. They recommend Bar Keeper's Helper. It's a very mild cleanser that works perfectly. BTW, you can't let the pans drip dry in your dishrack, they must be toweled off immediately or they'll stain.
I used to work in a kitchen store, and we often were given free pieces to take home to use so that we'd have a good reference for selling to customers. As far as I can tell, your decision between the AC stainless exterior and brushed is simply aesthetic, and the brand is very well made. I have a pan that is stainless on the outside and I put it in the dishwasher (ooh, taboo!) and it looks and cooks just great. I also have a piece of KitchenAid stainless and I like it as well. I like that the lid is heavier---not as liable to bend if I drop it.
And, as an aside, I would steer clear of calphalon. In my 2+ years in the store I had more customers come in with pans in ridiculously bad conditions because of reactions to the food cooked in them. For instance, I had a woman come in who had cooled her tomato sauce in the pan (I do that--fewer dishes to wash) and the sauce had literally eaten away the calphalon coating. Of course, she didn't notice until she got down to the bottom of the pan. Imagine the horror of eating calphalon.
re: kevin
I have a calphalon roaster which is terrific, except that I keep burning the back of my hand on the handles when I stir my roasting vegetables. No other problems with it. But I haven't gotten anything else in calphalon becauce I can't properly judge how brown the bottom of the pan is. Macy's does half price sales from time to time, so I've bought a few pieces for presents, too.
Check the website www.calphalon.com where they promise a lifetime warranty and enjoy.
Hey saucyknave -- I'm a huge fan of All-Clad and have a number of pieces from both the stainless and the Master-Chef line. I've found no real difference between the two, besides initial cost and maintenance of appearance of course. I doubt that most home cooks would notice any significant difference in heat transfer or in construction, but would like to hear any comments from anyone who has noticed a difference. Avoid the Emeril line at all costs, it's inferior in construction and is an unfortunately attempt to capture the mass market. A case could be made that his line is similar in many ways to his cooking skills. (Sorry, couldn't resist.)
The 3-qt saute pan is probably my favorite overall piece of cooking hardware and is something that will last for years and years. In fact, all of my pans that aren't nonstick have been extremely durable and I'm a bit of a banger when I cook.
If possible, handle the pans at a store before purchasing to make sure that they fit in your hand and are the appropriate size for you -- you'll have to mentally add the extra weight of the food that it will contain. I've had pans that just wound up annoying me because of the angle of the handles. That said, one of the most inexpensive ways to get All-Clad is through an online outlet store that deals in cosmetically-blemished but operationally-sound cookware. A link is provided below. The occasional good deal can also be found on eBay, but I think this site'll give you some great prices especially since everything seems to be on sale now.
As for other brands, I also like the Sitram Catering line that Bridge Kitchenware carries.
re: Dennison
Your link to Cookware & More is a good tip. I discovered it some months ago and luckily procrastinated about buying AllClad -- because now they're having a really good sale til Nov 11 (hence the timing of my query). In general the prices are about 1/2 the retail cost. I'm going there to make my selection. Since the All Clad is slightly blemished, I prefer to see it before I buy it.
And then I may do a little Xmas shopping, maybe. They carry other household items.
Dont bother with any other brands, all clad is the best.
I have the solid stainless, and I really abuse them.
As a chef you get used to cooking at high temps, banging and scraping.
The worst is trying to cook at a friend's house with coated cookware. Just cannot go to the super hot temps I like to cook, sear, roast. Plus I am afraid of scratching the coating...useless errrr.
I wonder can the aluminium clad hold heat as well?? I think they look very cool, and are a little less $.
Go for the all-shiny, all-stainless. All Clad if only because you can put it in the dishwasher. I used to think that only lazy people who didn't care about their cookware put it in the dishwasher, but the knowledgable people who sold me my AC convinced me to give it a try. You will never know how clean your pots can get if you don't put them in the dishwasher. It seems illicit it's so great! Even if you don't currently have a dishwasher, consider that your All Clad will doubtless outlast your current kitchen.
I love, love, love my all-clad pots, the oldest of which date back to the mid-eighties --they are still in top condition. And I'll second what Erica said--it's great to be able to run pots through the dishwasher. I'm especially fond of the saute pans, which are excellent all-purpose pots I use for almost everything except soup and pasta. I learned how to cook on my mom's Revere ware (did anyone get married in the fifties and sixties without getting these pots?) which I despised due to their tendency to develop hot spots. I think that the even heating you get from all-clad pans is their best feature. They are a bit heavy, but I am not a big person and I have no trouble hefting them. And on the occasions when I have not run them through the dishwasher I found them fairly easy to clean.
re: Martha Gehan
You're right, saute pans are great all purpose tools. Now that I live alone I even use a 12-13" saute pan for making soup and pasta. Water boils faster because of the greater surface for the flame, sauces reduce faster, etc. I find I now use it for lots of things I used to make in pots.
The problem with aluminum cookware is that high-acid food corrode it causing pitting. It also means that you are ingesting small amounts of aluminum.
My wife once bought me a complete set of French tinned copper and brass cookware for chistmas. It was about thirteen hundred bucks and it looked magnificent. Guess what? I made her return it. The tinned surfaces don't stand up to "real" kitchen use. They scatch easily and need to be retinned(read:expensive)lest the copper leach into your food.
Look for 18/20 stainless steel cookware with thick bottoms, preferably aluminum core, and riveted handles. It doesn't necessarily have to be ultra-expensive.
Buy Sitram, they are less expensive. Technically they might not be considered as good as Allclad because the aluminum layer doesn't run up the side of the pan, but I highly doubt you would notice this in the performance.
I vote for the Master-Chef series (aluminum core and exterior, stainless interior). I have pans of both the Master Chef and stainless exterior and find no detectable difference in their quality. What "sells" me on the Master Chef is (1) a little less costly, and (2) I don't have to worry about keeping up appearances on the exterior.
Also, as someone else noted, don't let stainless air dry -- minerals in the water may leave deposits -- so dry them immediately after washing.
You might also want to keep your eye out for sales on All Clad. My kitchen outfitter in Philadelphia has a Master Chef series sale once a year, which I presume is underwritten by the manufacturer. You've got to order in advance (not out of the retailer's stock), but the prices are excellent. My guess is other kitchenware retailers do the annual sale as well. Foster's at Philadelphia's Reading Terminal Market has its sale in the spring.
I also have some all-aluminum restaurant-grade pans I acquired at a supply house on The Bowery in the mid 1970s, and they have served me well. But an aluminum cooking surface, as you probably know, has its limitations when dealing with reactive foods. So while I still give my all-aluminums a workout for pasta cooking and other tasks that don't involve acid and wine, I rely on my All-Clads.
All Clad Master Chef all the way! I have unintentionally done terrible things to mine (burnt on lentils, kale) and intentionally done things I'm told not to (putting them in the dishwasher, scrubbed with SOS), and they have come through with flying colors. I don't care what they look like on the outside -- so the SS ones are an unnecessary expense. I get them at Broadway Panhandler, and especially watch for their "Yard Sale" each summer.
Yet another opinion. I work at a cookware store and have tried a number of different cookware lines, and I have a couple of comments to add:
All Clad had "upgraded" its Master Chef line (the brushed aluminum exterior)-- it's now called MC2 and is no longer less expensive than All Clad's other lines.
KitchenAid makes cookware very similar to All Clad's, with a slightly different handle style and (in my opinion) a better fitting lid -- prices are comparable. The KA only comes in anodized and stainless exteriors, not the brushed aluminum, but if you're thinking about a set, the 9-piece KA set is a better selection (I think) than the 9-piece AC set for about the same price.
If you're interested in other lines, a Belgian brand called Demeyere has a line that's a copper core with stainless exterior and interior (called the Sirocco line). It's my favorite, but it's harder to find and there aren't as many pieces available as in KA or AC.
re: Janet A. Zimmerman
Let me guess....you work at Sur la Table?
Thanks everyone. I really appreciate all the info. I'm off to Flemington NJ to buy some pots and pans today. Once again, for those in the market for AC. Flemington's sale (seconds) goes to Nov 11 and ranges around 50% . They're located halfway between Phila and NYC (nr Princeton). They also have Wusthof, Kuhn, and a few other lines.
The AC Factry store sale begins the end of November. It is located near Pittsburg PA. I dont know whether this is a seconds sale, too. Savings there are also in the 40-60% range.
re: saucyknave
Were you the blond leaving as I arrived? Somewhere between 12 and 1?
re: Pat Goldberg
Nope. Not blond...didn't arrive til later in the afternoon...came from Mount Airy...ugh traffic on 31...behind a schoolbus...hate driving in Jersey.
But I'm glad I went instead of ordering by mail. I made better choices there than I had done on paper.
I saw the "new" masterchef someone mentioned -- it seems to amount to a shiny handle instead of the dull handle.
I finally decided on the all stainless. The easy care...and if I ever were to switch to induction the aluminum wouldn't work.
Flemington will be having another sale in January-February.
Bar none, my favorite pans are the Sitram Cybernox line. I've never seen them in stores, but you can order them from PCD (link below). They are pretty expensive, but worth it. They cook like stainless (i.e.: you get good heat distribution and browning in the pan), but they're almost completely non-stick, and you can clean them with steel wool (or dishwasher). Unlike Scanpan, which claims to be non-stick but isn't much better than anodized aluminum, Cybernox is about as non-stick as teflon, with more durability than steel. Get the ones with the steel handle and you can put them in the broiler. It's a new line, so they don't have all the shapes you'd want, but there are more on the way.
Plus, PCD has the best customer support of any company I've dealt with.
re: Erica Marcus
I've had great success sweating onions in the cybernox. Oil is still required, but I find that I need to use less than I would with stainless because the oil doesn't stick to the pan - it sticks to the food. I can't really comment on scrambled eggs, since I usually use the wok for that. Omelets work fine over a medium heat, but I don't suppose that really counts, since I've not found the non-stick coating that can make an omelet without butter.
With all due respect to you and to all who choose to cook at home. I love the idea of cooking at home. It is great. BUT, when you choose to cook at home the cookware you choose to cook with should be an exprassion of you yourself. Most cooks I know are looking to buy or have bought All Clad pots and pans. Great. They should last a lifetime or two. BUT, most cooks don't NEED this type of cookware. If you cook like my mother-in-law you really need a cheap all purpose pan/pot. If you are going to cook as most do you probably place ingrdients in a pot and turn on the heat and "saute" then proceed. If you actually pre-heat your pans, or even your oven for that matter, most don't heat enough prior to adding ingredients. This is probably due to the fact that good quality cookware was prohibitavely expensive and nearly impossible to find a short time ago in history. The local hardware store was, and probably still should be, the only place one could purchase cookware. Depending on what part of the country you are from you would find good cast iron pans and pots and some thin cheap aluminum or if you were lucky and knew what to buy perhaps a thin cheap somewhat stainless steel pan or pot. If you try to pre-heat thses things(not the cast iron, the others) to proper temps, you would "burn" the pan before it would come to proper heat. Therefore we are trying to teach people "new" cooking techniques and delivering All Clad quality cookware to people that, unfortunately, don't need them. If you are among those that do know how to utilize quality cookware, All Clad is among the finest you can purchase. It is cheap(inexpensive) in comparison to the "disposable" stuff you can otherwise purchase for pennies.
re: Chewy
Chewy, I think your underlying premises, which I agree with, that we should tailor our choice of pots and pans to our real needs and that we should learn how to cook with them gets lost in what appears to be advice to buy cheap pots because most household cooks, i.e., your mother-in-law, have no technique. Most Chowhounds who write about cooking food seem interested in expanding and improving their knowledge and techniques.
I dont like and never have used sets of pots and pans. I also manage to generally avoid non-stick cookware without my food sticking to the pan. Until recently, I havent used stainless either, preferring more specialized conductive materials. My interest in stainless now is its relative lightness and easy maintenance. My query was an attempt to determine whether I would get the heat conductivity I want in the all stainless. Different materials for cookware exhibit different qualities that benefit particular kinds of cooking, some good for braising, some for saute, etc. Over the years I have purchased all sorts of individual pieces as I have found need for them, ranging from LeCreuset and plain cast iron , some heavy copper and aluminum...to a $5. no-name but heavy guage 1 qt aluminum nonstick perfect for oatmeal or cocoa. It looks motley, but works well.
Some of this good equipment is pricy. But not all. And, except for stainless, most of it has been around for centuries. Cast iron, naked and enameled, is old stuff. Naked cast iron is cheap new, cheaper used. Copper is old stuff, though not cheap (or does someone have a source for the thick stuff - 2.5mm?). Another posting about Asian ceramic pots (ancient and cheap) suggests one can be had for as little as $6. Glass, ceramic casseroles - cheap, etc. Restaurant grade aluminum works very well and can be found at reasonable price (and used). Even stainless with thick bottoms can be had without taking out a mortgage. (I saw a 20 + piece set advertised on TV for about $150. A couple times a year All Clad can be had at half price on sale at the factory or in Flemington.) And, it needs to be admitted that for simple boiling and steaming cheap aluminum or splatterware enamel on metal will do very well, though I wouldnt want to make caramel in them.
So why should anyone deliberately go out and buy inadequate equipment which makes cooking harder? And anyway, now youve told everyone the secret - get the pan hot before you put in the food. If anyone doubts it, experiment with eggs; see what happens
In case people are interested, my experience at the AC outlet was very positive. The cookware is sold at approximately half price. They had a full supply of what is in their catalog as far as I could tell. They said they would backorder anything that wasnt there. The amount of damage on these seconds is uneven. (Some pieces are clearly scratched or dented, others are barely so.) The personnel were super-helpful. They helped me find pieces with such small imperfections that one could even have given them as gifts. One of the saleswomen helped me find the best pieces in the sizes I wanted, and the other very kindly cleaned up completely a few marks that looked as if they might be permanent damage on a sauteuse to satisfy me that they were not permanent. Although I did not have time to go to it, there is also a LeCreuset outlet in Flemington. I advise checking the AC & LC catalogs before you go to be sure they have the pieces you are interested in.
Hi there ; on this cookware. Surprisigly I found great cookware and on these tv home shopping shows I come from a resturant family and my family still caters. I have had excellent results with the pots. I got I got tired of paying so much for one pan for one use and I got a terrific set of 18/10 stainless that needs med heat after it is put on high to seal in juices or cook quickly, I had to get used to the bottoms which are flat and thick like any good pan is and with my carpel tunnel they are better for me to use ;;;my chef friends like them too and are excellent heat retainers they can be baked in nicely ;;; on my next round I will be getting the Wolfgang Puck set as I know someone who has it ;;;;and to buy being cautious I don't blame you, at the price of the set we ususally have a pan or two of good quality ;;;; but the issue here not only the quality of the pans, but the companys buying power to get and sell at these ridiculously low prices I have a another type of stainless set which I use to cook and serve in the has set with 24 k gold handles and pt cover knobs, they are beautiful to use and look great too ;;; but I want to reserve them more for the serving and heating in the future and get the WolfgangPuck set for every day; the handles are beautifully set on the pots with good balance and rivited in. Now I will even be getting his nonstick fry pan which I resisted till I had the wrist thing well that will be for eggs anyway ;;I hope this helps you in a choice


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- AOS 92 Schools
- Vassalboro
- Waterville
- Winslow
- Regional Programs
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- About AOS92
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- AOS 92 District Report Card
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The Hall School is one of the most inviting places anyone could ever go to school. Over 220 fourth and fifth grade students, combined with numerous staff and parent volunteers, help to create a safe, fun, and effective learning environment.
For information contact Barbara Jordan, Principal
CONGRATULATIONS to:
Inga Zimba (former ASHS 5th grader, and now WJHS 6th grader) for being named one of three 2014 MEGAT (Maine Educators of the Gifted and Talented) Distinguished Students. Inga is a 10 years old and is intrigued by bees and the Colony Collapse Disorder. Inga has done extensive research on bees and designed a robotic bee. She combines her artistic and academic skills to make a difference. Inga is the Maine recipient of the "Doodle for Google" competition for her age group. Her illustration reflects her art work about bees. Inga is the daughter of Yasameen and Travis Zimba of Waterville. Inga will be presented with her award at the Annual Meeting of Maine GT Teachers in November. Click here to read more.
Donations of general supplies throughout the year such as pens, pencils, colored pencils, markers, pocketfolders, and filler paper are always appreciated, along with large quantities of tissues!
Questions or Comments?
E-mail the Webmaster: Jane Lee