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Kongen av Bastøy
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King of Devil's Island
- Film Movement series - v. 9, film 12
This month's short film: Bale / directed by Al MacKay (U.K. ; 15 min.)
Horror films
Fiction films
Juvenile detention homes
Norwegian language edition
From Library Staff
"A blend of Scum and Papillon set on a snowy Norwegian island, this is based on a true story. Brutally run by Stellan Skarsgård's Bestyreren, Bastoy, a school for 'maladjusted young boys', has all the familiar cruelties – abuse, lice inspections, solitary confinement and a diet of raw fishheads. ... Read More »
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A very good film about the horrors of reform school. I am curious how thisone stayed open after this incident.
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Playing for nothing but pride, the Eagles managed to avoid a losing season by beating the Buffalo Bills 17-9.
Surprisingly Kevin Kolb did not play at all, and Andy Reid made sure his guys played hard to the end. Many other young players showed some good things in this game.
Akeem Jordan had an excellent game, Joselio Hanson continued to impress, Brent Celek caught his first career touch down, Victor Abiamiri pressured the QB well, Stewart Bradley made a few plays, and Winston Justice did a nice job at right tackle.
Donovan McNabb looked very sharp for most of the game, and continues to show progress with his knee. He avoided a few "sure" sacks, and was able to make Buffalo pay. He had great touch on his throws, and actually did a good job of letting his receivers make a play for the ball. He did make one crucial mistake, when he should have thrown the ball away instead of forcing an off balance pass against the grain that was intercepted. Other than that he played very well, and looks to be doing very well health wise.
The offensive line as a unit played very poorly in pass protection. Many people say McNabb tends to hold the ball too long, but that was not the issue today. There were multiple break downs on the line, the interior in particular.
The defense had another excellent game, keeping Buffalo out of the end zone all game. They did not sack Trent Edwards, but they were able to get heavy pressure and force him to throw the ball away. They also forced an intentional grounding call.
The play of the game was made by Kevin Curtis. For the 2nd week in a row, Curtis recovered a fumble in the end zone for a touch down. I am starting to wonder if this is a designed play.
There are some areas that do need to improve, but it is encouraging that this team was able to finish strong with 3 straight victories. The Eagles would actually be a pretty scary opponent right now, had they made the playoffs. I am sure that a lot of teams are glad that they didn't make it.
It is very frustrating that there were so many close losses this year, and they were all winnable. Nothing sticks out more than the opening day loss to the Packers, where two muffed punts cost the Birds the game. Who knows how far this team could have gone if they had made the post season.
Nothing can be done about it now except just hope for better days in the future. It's time to get into off season mode, and fix what is wrong with the team.
Maybe next year. E-A-G-L-E-S EAGLES!!!
Tags: Akeem Jordan Bills Brent Celek Buffalo Donovan McNabb Eagles Joselio Hanson Kevin Curtis Philadelphia Stewart Bradley Trent Edwards Victor Abiamiri Winston Justice

subset: commoncrawl


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I'm a complete and utter chicken fiend, so a fast food joint which is all about deliciously griddled barbecue chicken draped in peri peri sauce is my idea of heaven. I always get a half chicken (as a quarter is never enough). I could easily have a whole one but I never want to appear that greedy. I always have two sides and they are always spicy rice and corn on cob. I always drizzle wild herb sauce all over the chicken and the rice and I always end up eating the chicken with my hands and using 50 napkins. I always pick the chicken to death and end up embarrassing myself. What can I say, I'm a Nandos freak.
Delicious!! Kid friendly. Amazing hummus and pita bread. Nice flavor options for chicken. Kids love frozen yogurt for dessert.
I love Nando's, but had some issue in the past with this particular branch (they once somehow managed to go for two weeks without bread buns!). On my last visit I was met by very friendly staff and the hottest extra hot meal I have yet to experience. Praise be for the bottomless soft drinks and goodbye taste buds!
I'm sorry though but wtf is Chickenland? Sounds like a strange theme park.
This Nando's is always packed at lunchand while the staff are friendly there is such a delay and the food is often not properly cooked.
I can't say it is bad though because they really do seem to be trying and I can't say it is good because twice I've had a poorly cooked meal which with chicken is always a worry.
I work near here and come to eat here often. It's a nice place to have a light (or heavy, if you want) lunch without paying an arm and a (chicken) leg.
The staff are always helpful and I feel it's a nice change of atmosphere on a rainy London day.
I recommend going in for some basic grilled chicken with a salad myself. The sides are pretty good and if you're trying to keep your weight under control there are lots of options in this direction.
Not the most sophisticated food in the world - and that suits me down to the ground!
I loved the chicken soup here. The portion was big and got me full and going for the day. Also, I did not have to wait long in line so that speaks for the great customer service. I recommend the place to everyone who likes eating at home.
A small but nice branch of Nando's. The staff was very friendly and helpful. We got a nice table at the window and the food was good as always with Nando's. The restaurant is wheelchair accessible, with a small ramp at the entrance and a disabled toilet.
Peri Peri chicken is pretty good. Comes in really spicy to mango-lime. This is a chain restaurant that is solid. Great side dishes too. 1/2 chicken for £7, with sides £10 can easily feed 2.
This user has arrived from Qype, a European company acquired by Yelp in 2012. We have integrated the two sites to bring you one great local experience.


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It's not going to happen just yet, though.
Borders got word today that they will be dropped from the NYSE soon. It seems that there is a rule that penny stocks can't be traded on the NYSE, and Borders' stock price has been under a buck since the beginning of January. They have 6 months to get the price up before the stock is removed, but given that I think they'll be broken up and sold off by then I really don't think it matters.
From the press release:
Borders Group, Inc. (NYSE: BGP) today reported that on Feb. 3, 2011, it was notified by NYSE Regulation, Inc. that it was not in compliance with the continued listing standard of the New York Stock Exchange, Inc. (the "NYSE") requiring a minimum average closing price of $1.00 per share over a consecutive 30 trading day period. Subject to providing required notice to the NYSE, the company is entitled to a six-month period from the date of the notification to cure this deficiency. During this period, Borders' shares would continue to be listed and traded on the NYSE, subject to its compliance with other NYSE continued listing standards.


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So in the aftermath of 9/11, we were told by some well-meaning people that the U.S. should be careful about violently retaliating because if we did, The Arab Street would erupt, and since the Arab street loves al Qaeda and Osama bin Laden, this would be a disaster for the United States. Meanwhile, other Serious, Hard-nosed Realists told us tha twe need to support dictators in the Arab world, because otherwise, the Arab Street would erupt, and since the Arab Street loves al Qaeda and Osama bin Laden, that would be a disaster for the United States. What was very important was that the Arab Street was an incredibly dangerous thing, since Arabs as a mass of people were ready to explode into murderous violence at the drop of a hat. The Arab Street, we were told, was just one American provocation away from erupting into a flood-tide of violence stretching from the Maghreb to the Diyala River.
So it finally happened. The Arab Street has finally erupted, and bin Laden and Zawahiri have triumphantly flown in to Cairo to usher in the new Caliphate...
Oh, no, that's not what happened at all. Instead of demanding murder and violence, they Arab Street has erupted with demands for basic human rights. It shockingly is turning out that Arabs might not be a seething mass of potential murder, but rather people who want the same sort of freedoms that those of us here in the House of War take for granted.
I always hated talk of the Arab Street. It struck me as incredibly racist to say that we shouldn't anger Arabs and Muslims because they're incredibly prone to violence.
I, for one, am pleased to have lived to see the Arab Street erupt.


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Drop by the Reference Desk on the First Floor of the Library on these days and times if you need help! No appointment necessary!!
Tuesday, September 30, 2-4pm
Friday, October 10, 1-4pm
Thursday October 16, 12-2pm
Thursday, October 23, 2-4pm
Tuesday December 2, 4-7pm
Tuesday December 9, 4-7pm
Monday December 15, 4-7pm
If you cannot make any of these times please contact me via email to schedule an appointment (CSULB Faculty and Students ONLY).
This page is for all library instruction sessions for the Communication Studies Department. On each course page you will find links to relevant databases, slide presentations and handouts.


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- Posts: 14
I ran this the other day, and found that if I use the slash command /mnto it displays the window properly, however if I follow that command by scrolling and then another /mnto command without having closed the window first, then it displays two sets of text, one on top of the other inside the window and the mount list becomes unreadable due to two sets of text listed on top of each other. I have not tried since then to see if this was a fluke or an actual problem.
In addition, is there any way you could add a minimap button to display this window please? And a close button on the window would be nice as well. It is difficult to remember this slash command when using so many other mods, each with their own slash commands.


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Cate Blanchett - Harper's Bazaar UK by Ben Hassett, December 2013
Can I be the dress she is wearing
Cate Blanchett - Harper's Bazaar China by Koray Birand, November 2013
My hero.
Sign of the Times | Look Out, It's Instagram Envy
By: SARAH NICOLE PRICKETT
NY Times, November 6, 2013
Instagram has created a new kind of voyeurism — in which you can look into the carefully curated windows of the rich, famous and stylish — and a new kind of lifestyle envy.
"The department store is the last promenade for the flâneur," wrote Walter Benjamin, the German critic, whose impossible project — "The Arcades Project," more precisely — documented street life in Paris after the Industrial Revolution. He wrote of gleaming wants, windows gazing back at him, shoppers and wanderers alike becoming reflections of their desires. "The crowd," he wrote, "is the veil through which the familiar city beckons to the flâneur as phantasmagoria — as a landscape, now as a room. Both become elements of the department store, which makes use of flâneurie itself to sell goods."
This flâneuring took place when Paris was the capital of the 19th century. Its arcades — high iron-and-glass arches sheltering individual blocks lined with shops — numbered over 300 (under 30, now). Manhattan, capital of the 20th, replaced arcades with department stores and made spectator art of window displays. What is the new Paris, the new Manhattan, the arcade in the age of digital reproduction? It is Instagram: the app built to make you covet your neighbor's life.
Only now your own personal Joneses are hundreds of miles away in L.A., or on the Greek island of Patmos, or in Milan. Doesn't matter — all it takes is two clicks for today's flâneurs, renamed "followers," to float onto Margherita Missoni's balcony. That is, a small and square and semipermanent display of Margherita Missoni's balcony that makes you wonder if an antique rocking horse isn't the outdoor seating solution you've been waiting for, although you do not have a balcony, or even a patio, and cannot in fact remember the last time you were outdoors.
If Twitter is the street, Facebook the suburban-sprawl mall, and Pinterest some kind of mail-order catalog, Instagram is the many-windowed splendor of a younger Bergdorf's, showing all we possess or wish for, under squares of filtered glass, each photographic pane backlit 24/7. Each pane is, or intimates, an entire landscape or room. Follow enough of the international lifestyle-setters, and you'll see: women's fashion, men's fashion, home or apartment décor, beautiful food, art, color-coordinated books and magazines. Of course, the tags for these old categories are updated: #birthdaylove for a many-braceleted hand holding a pink Nat Sherman; #nodiets for an aerial view of Ibérico ham on a plate.
All elements must be carefully staged to look happenstance. Only the crassest Instagrammer snaps a new pair of shoes in a box, or plainly on a floor. The cannier, cinematic one will instead make a display of the shoes, arranging her feet on a shabby-chic desk next to a Grolsch bottle of daisies atop a stack of French translations. The writer Stephanie LaCava snaps her snakeskin Pradas opposite Audrey Gelman's funny bunny slippers at Paris Fashion Week. A few cobblestoned streets away, the swimwear designer Lisa Marie Fernandez shows off her white Manolo Blahniks next to her friend's yellow pair of Gianvito Rossis. Such Instagrams are mimetic: the contents, the casually rarefied setting, the off-kilter composition. What each says is not "this is a good shoe" or "these shoes look good on me," but "these shoes look good in my life," which is what Benjamin meant when he said goods are sold by flâneurie.
What feels new with Instagram is the mode of photography that feels most akin to the window display. Rafael de Cárdenas, the architect, shows off Biarritz by way of melons and Marlboros on a snowy white cloth. Jessica Diehl, Vanity Fair's style and fashion director, snaps her stay in Claridge's, the five-star hotel in London. The model-slash-writer Laura Bailey comes home from a trip with — she writes — "Paris in my bag": a strand of Chanel pearls, a Chanel stylo eyeliner, a black diamanté hairpin and a handwritten note, all displayed too well and too brightly to make anyone believe these items have ever seen the inside of a clutch.
These are technically still lifes, but in spirit they are actually the new self-portraiture. It isn't strange to say, or to hear, from an acquaintance run into on the street, "I recognized you" — not by your face or your body, but by your "style." Meaning: a hand with carmine nails holding a copy of Anne Carson's "Red Doc." A pair of Illestevas resting on the edge of a Café Gitane plate, beneath it a new issue of The Journal. "The arrangement was the meaning," Joan Didion writes in "Blue Nights." The same is as true of objects as of words, and the small compositions of personal belongings so recognizable as "Instagram" are, simply, selfies without a face.
Similar compositions can also represent others. One of my favorite recent Instagrams, by the Los Angeles artist David Kitz, is of bandages, Motrin and other supplies for an injury from CVS, all heaped together on a plain white bedspread; the tag is #anklesprain, the caption is "Got the best girl in the world," and the heart melts. This is my kind of lifestyle envy. For the more aspirational, there is Amanda Brooks, the American socialite who now lives in Oxfordshire, England, with two kids and a million horses. In lieu of a family portrait, Brooks will Instagram four pairs of kayaking sandals on a dock. Instead of photographing her scads of friends, she 'grams a plate heaped high with packets of quince paste, which she has made to give as gifts. In the comments, a stranger asks her for the recipe.
Belongings being so easily conflated with belonging, Instagram induces a longing to be on a scene, the scene, the next one, a better one. Some hours you can scroll without end as a long block of squares lights up in unison, every frame swinging open to a new angle on the same scene: the same Jay Z performance at Pace Gallery in Chelsea, the same Delfina Delettrez presentation in Paris, the same Ken Okiishi paint-balling robots at the Frieze Art Fair in London.
"There it was," says the kid in the Willa Cather story "Paul's Case," looking up at a wonderland of glowing panes, "what he wanted — tangibly before him, like the fairy world of a Christmas pantomime." Close observers of Instagram may have noticed the recent rise of a conscious-or-not homage to Walter Benjamin, a snap of the modern flâneur: taken alone on the street, while looking through a store window — the most reflexive of surfaces — at oneself.
What destroys you?
I will forever, for the rest of my life, be destroyed by the music of Les Miserables. Fitting, no? What destroys you?
Uliana Lopatkina in Swan Lake
Just adore how she holds her right hand.
~Trent Gilliss, senior editor
(Source: loverussianballet)
Wendy Davis is filibustering in Texas to prevent the passage of serious abortion restrictions (more info: NYT). Livestream. Her goal is to hold the floor until midnight CST.
If you don't know what's been going on, Wendy Davis is the keystone of a plan from Texas Democrats in the state senate to stop the Republican majority from passing sweeping legislation that would ban abortions after 20 weeks, and essentially close all but four abortion providers in a state that is nearly 800 miles long by 800 miles wide.
Wendy has been speaking, nonstop, with no bathroom breaks, water, food, or sitting breaks for the past ten hours; as part of the filibuster, she is not allowed to sit, lean on, or otherwise move outside of a few feet from the podium from which she reads. If Wendy can continue her filibuster until midnight tonight (in Central time), she will have successfully stopped the senate from passing this sweeping and restricting legislation for this special legislative session.
As a woman who lives in Texas, with these events happening less than 2 miles away from where I sit right now, I've been watching the filibuster for the past 4 hours. Even though she's not from Austin, I am so proud that Wendy Davis is (quite literally) standing up for my rights in the state I live in, and I feel it's important to share this with all of my followers.
(Source: wilwheaton)
Would love to have been her once.
(Source: glorwendel, via cap-turing)
Art has always been my salvation. And my gods are Herman Melville, Emily Dickinson, Mozart. I believe in them with all my heart. And when Mozart is playing in my room, I am in conjunction with something I can't explain. I don't need to. I know that if there's a purpose for life, it was for me to hear Mozart. Or if I walk in the woods and I see an animal, the purpose of my life was to see that animal. I can recollect it, I can notice it. I'm here to take note of. And that is beyond my ego, beyond anything that belongs to me, an observer, an observer.
—Maurice Sendak (via bookshavepores)
(via conelradstation)
Fate sent me a message tonight from a novel by way of a film written almost a century ago: "So we beat on, boats against the current, borne ceaselessly into the past." In always reaching for what has already happened, already passed us by, are we then doomed in our lives to remain eternally unfulfilled?


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No matches found.
Here are some results from a larger area:
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Class A Drivers - Local/Linehaul (Erlanger, KY)
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Recruiter seeking assignment (Columbus, OH area)


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I love summer, I really do. But lately, I have been seriously craving cooler weather. I can not wait to walk outside and not have my first reaction be "ugh" followed by sweat (yummy right?).
I'll be bringing in September with Bruce Springsteen in Philadelphia on Labor Day, followed by a warm Pumpkin Spice Latte on September 7. I am also excited to cheer for a football team that is actually good for a change (hey RGIII!!) and to eat some yummy apples. Most of all, I am ready for some fall fashion. Really, there is no better feeling then the one I get when I'm packing away those tank tops and breaking out those leather boots.
Ready when you are fall. See you on September 22.


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Guess who's back!
Sorry for being so inactive guys… I guess the real world took hold of me.
I might post stuff every now and then so keep a look out
(via thats-so-meme)
cosmo sex tip #999
before you reach your climax, shout "MY LEG"
I thought it meant "Tranny Gif Is Fun"
(via anishaaar)
(via itsfunnytome)
← Newer • Older →
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|23 Dec 2011
Netgear WG111v2 works WG111v3 doesn't
I have a NetGear DG834Gv4 modem/router that works well. On PC1 (WinXP) I have a NetGear Wireless USB Adapter WG111v2. When I install the software it's seamless and the WUA connects to the NETGEAR network.
When I install the same software and WUA on PC2 (WIN 7) the same result.
So last week I purchased another WUA this time a WG111v3. I've tried it on both PCs, uninstalled previous software and installed new, and while both recognise the NETGEAR network all that happens is that the message Connecting to NETGEAR is displayed and the Smart Wizard just keeps scanning but doesn't connect.
The network is not secure, the channel is 11(G) and the signal strength is 100%. Anti virus and firewalls all deactivated and the latest drivers and utilities used.
Just to compound this problem I also have a TP-Link TL-WN721N which does the same as the v3 on both PCs. It 'sees' the network, tries to connect but can't.
NetGear have offered to replace the WUA but that doesn't solve my problem. A quick and unsatisfactory solution is to buy a v2 off ebay and use that but I'd really like to know why this is happening.
This fault/error/problem would not seem to be OS related as I can get WUAs to work and to fail on both PCs. I'm just wondering whether it might have something to do with my modem/router.
Any suggestions at all would be welcome.
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Can't Get My Body Regulated To A Bowel Program!
Posted 24 July 2011 - 08:30 PM
I usually go every day, I've even stopped taking the softeners and still go every day, but it seems like every time I sit on the commode to pee, I also need to poop. I always glove up and make sure I'm completely done before getting up, but this is REALLY time consuming and has started to cause some soreness on my bum because it takes so long for it to get to that point, even when I have to go up and get it myself! Because of this, it makes me nervous to go out anywhere because I don't want to have to stay in any public bathroom for an hour or so just to finish that up.
At this point I don't need to use any enemas or suppositories (yay) but still at the same time not being able to stop it is just a little irritating. My mom (she's a nurse) told me to just hold it like I did before my surgery, but I'm afraid I won't actually be able to hold it (really, more certain that I wouldn't be able to hold it more than two minutes before it all just starts to escape on it's own...)
Has anyone else had an issue like this? Is there any way to train my bowels to go at certain times of the day, or am I just kinda doomed to poo all the time? It's really gotten kinda problematic.
Posted 24 July 2011 - 09:36 PM
Posted 24 July 2011 - 09:59 PM
- mellowgator and Grinch83 like this
What's important is not what happens to us, but how we react to what happens to us..
God gave us two ends, one to think with, n one to sit on.. Success depends on which one u use.. Heads you win, tails u lose..
Posted 25 July 2011 - 02:53 PM
I have learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.
Posted 26 July 2011 - 12:57 AM
I'm usual just to the safe side of firm but if I do get a bit too soft I take activated charcoal tablets.
They help to firm things up just a little.
Be warned though, they will make your stool as black as, well, coal..
Good luck,
Posted 04 August 2011 - 08:35 PM
Smiley: As far as using suppositories or enemas go, I just simply ran out of them, and the ones that work for me are too expensive to buy since my insurance won't cover them at all (at least that's what my mother tells me). But so far, I'm able to go on my own, though sometimes I need to glove up and get the rest out myself. Enemeez was my saving grace during inpatient, and right after I got home until I ran out of them, then I had suppositories, which true, didn't always get it all out, which was REALLY annoying. So really the problem isn't getting my body to go, it's getting it to go when I want it to instead of all the time, or times of the day when I'm already getting ready to go somewhere, or while I'm out.
Bobo: I do think that may be part of the problem, but I didn't even know they made urinals for girls....but I'm not entirely sure that not going while I'm on the commode is wise anyway since at least with my body, when it comes out, it's because it needs to at that time. I'm scared if I just try and ignore it and not go then, and try to find other ways to deal with it I'll have an accident....which I'm not a big fan of trying to clean up without help.
John: I thought that might have been the case as well, and sometimes it seems like it is! Other times, not so much and I have to get the hard part outta the way myself in order to let the rest out.
Either way, it's just frustrating, but finally it seems like my body isn't determined to make me poo all day, so I can actually feel ok going out now! The issue still stands though of getting my body on a regular schedule of going at certain times of day that I WANT it to go. I'm going to try the softeners at just this one time of day to start with for a week or so and work from there. Wish me luck!
Posted 05 August 2011 - 02:46 AM
good luck,


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Welcome to the Southern Branch page. The branch comprises the geographical areas of Berkshire, Buckinghamshire, Dorset, Gloucestershire, Hampshire, Oxfordshire, and Wiltshire.. The branch meets quarterly at various locations around the region. For the dates and venues of meetings, and for any other information about the branch, please contact the Branch Secretary, Stephen Taylor of Swindon Borough Council either by email (email@example.com) or by phone (01793 463012).
Chairman - Maria Memoli (Aylesbury Vale)
Vice Chairman - Maria Lucas (Windsor and Maidenhead RBC)
Secretary - Stephen Taylor (Swindon)
Treasurer - David Holling (West Berkshire)
LLG Board, Branch representative - Stephen Taylor (and Maria Memoli as Alternate Director)


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Ahead of his side's crucial match against Crystal Palace, Liverpool FC manager Brendan Rodgers has said that he was right to criticize Chelsea FC manager Jose Mourinho for the Blues' style of play at Anfield. Rodgers was upset about the defensive style that Chelsea played against Liverpool but what he failed to realize is that a draw would have all but secured the title for Liverpool. Rather than settling for a draw, he pushed forward as is their usual style and were susceptible to counter attacks. Even though the winner came as a result of an individual error, it was still the product of Liverpool pushing too high up the field when they could have sat back and slowed the game down.
Brendan Rodgers on his comments about Jose and Chelsea:
"I was a bit frustrated but I don't regret what I said. I am big enough to respect the man Jose is and the manager he is. He is a great man, I know that. It was never personal; it was a professional look at the game. I am never one to say that my way is always the best way. I have a huge appreciation for the way he works and his team. But I still think what I said was right. I knew exactly what I was saying."
Rodgers also addressed the criticism about Liverpool not having a plan B for the match:
"I get the stuff about having a plan B or a plan C all the time but if people think we need to get a six-foot five-inch striker then they are wrong. It is clear to me that my methods work. On any given day, sometimes it doesn't. I have said that if we don't win the title this season it will be because of a mistake or a bit of bad luck – and that's what happened against Chelsea. But the message I gave to the players was not to grieve over the result, because that's what can happen. We've scored 96 goals so far this season, so I think we are doing okay when it comes to creativity."
The point that Brendan Rodgers seemed to have missed is that his plan B should have been to sit back and defend rather than push and push for a winner. Liverpool only needed a draw to basically secure the Premier League title but his foolhardy approach and arrogance in search of a win against Chelsea has left the Reds at the mercy of Manchester City.
Follow us on Twitter at @PrideOLondon
Like us on Facebook at The Pride of London
Tags: Anfield Barclay's Premier League Brendan Rodgers Chelsea FC Chelsea Football Club Jose Mourinho Liverpool Steven Gerrard


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Mandela's Journey to Freedom (Air Inclusive)Culture & Heritage
* Restrictions apply
Mandela's Journey to Freedom," starting at $2,599* (restr. apply), will take travellers in the footsteps of the new South Africa's founding father, visiting places where key moments of the struggle for freedom took place. Visit various townships in Cape Town, Robben Island and Liliesleaf. Also included is the Journey to Freedom tour. This air-inclusive package departs on Sundays from New York or Washington, DC on South African Airways.
Visit link below for terms & conditions
Fly SAA Vacations Contact Details:
- Tel: 855-359-7228
- Email: firstname.lastname@example.com


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The Cost of Meat at Wal-Mart (and in general)
Hungry Planet: What the World Eats, by Peter Menzel and Faith D'Aluisio, compiles photographs of families around the world surrounded by one week's worth of the food they eat. Since the book includes copious notes about the families, the countries and their diets, it's really quite revealing.
Consider the meat. Americans eat 275 pounds of meat per person per year. The English, who I always thought were meat crazy, only eat 175 pounds per person per year. There are three American families in the book all up to their eyeballs in meat placed in neat styrofoam trays and encased in cellophane. Even the Australians (who still eat less meat than Americans at 235 per person per year) pictured here buy it in bulk. As the journalist Michael Pollan explains in an essay inside the book:
"Meat comes from the grocery store, where it is cut and packaged to look as little like parts of animals as possible."
I've covered the quality of meat at Wal-Mart in a post a week or so ago. But what about the cost? I gave my wife, who's studying cooking and organic food issues, the DVD, The Future of Food, for Christmas. In the extra disk, there is a short film of Michael Pollan answering a question about the cost of organic food. As it's one of the most extraordinary things I've ever heard, I have transcribed much of his answer below:
Yes, good food, healthy food, organic food…you can say that's expensive and maybe that's the mystery, or maybe you can look at it the other way around and say "Why is conventional food so cheap?" And once you understand that, you begin to understand how we might begin to level the playing field. If you look at something like a 99 cent hamburger at McDonalds, which is astonishingly cheap. How is it so cheap? And you start finding that it actually isn't so cheap. The price is very low, but the cost of producing it in terms of the environment, in terms of public health, in terms of karma [laughter]…the animals I mean…is exorbitant and there is also the cost…the cost to the taxpayer in terms of the subsidy. I mean that hamburger is made with cheap corn which is made with $22 billion in annual subsidies, four or five billion a year just to the corn growers….
If you want to head back to the farm with that burger, you will find that the amount of nitrogen fertilizer that it takes to grow the corn to grow the beef that makes that burger is more than any other crop, is polluting the water, is causing the mothers of Des Moines in the spring not to be able to give water to their babies because there are blue baby alerts. Because the nitrates in the water are so high that if you cook with tap water around Des Moines at certain times of year you starve your baby's brain of oxygen. That's the cost of a 99 cent hamburger. That nitrogen keeps going and it runs into the Mississippi eventually and runs down into the Gulf where it has created a dead zone, an area where nothing can live, the size of New Jersey. That is a cost of a cheap hamburger. And if you go the other way you know there are tremendous public health costs. We know we're paying with the obesity epidemic. That is the cost of a 99 cent hamburger. There is the cost in terms of food poisoning. When you grow cattle that way in feedlots under those conditions, feeding them all that corn…their meat often contains pathogens that can kill children. So that is a cost of a 99 cent hamburger. So cheap food isn't so cheap. The challenge is how do you get better food onto people's tables? I think that's a very complicated issue.
I do feel strongly that we're not paying enough for food. That it is an issue, in part, of priorities. We only pay 11% of our disposable income on food in this country. That is less than anywhere else on Earth and that is less than any other civilization that has ever been on this Earth. For some reason we do not want to spend more….I think when people see that the quality of food can be an incredible boon and blessing in their lives when it's better, people will spend more.
In short, since we can't understand the process by which our food is made, we can't begin to appreciate the true costs. I'm no vegetarian, but don't you think it might be a good idea if we as Americans at least cut our meat consumption down to the level of the English?
In the conclusion to Hungry Planet, Peter Menzel explains the full definition of the term "malnutrition:"
Malnutrition – the imbalance from either a deficiency or an excess of nutrients and other dietary elements necessary for health – now manifests itself worldwide in obesity as well as emaciation. Even with a cornucopian food supply, the world today has record levels of malnutrition in one form or another.
[emphasis in original]
Yup, Americans are mal-nourished; not in the same way starving people in Africa are, but malnourished nonetheless.
So, I ask you, is selling lots of meat at ever cheaper prices at Wal-Mart (or elsewhere for that matter), really a good idea? Why single out Wal-Mart in this diatribe? Because at Wal-Mart, cheap case-ready meat, cut and packaged off site is the only kind of meat you can get. There is no high-quality, environmentally-friendly alternative. [Of course, the same thing goes for McDonald's, but you knew that already. Besides, only the "heavy-users" (to quote my favorie laugh line from Morgan Spurlock's film, Supersize Me) of McDonalds food eat more meat there than at home. I'm talking families here.]
If you want to solve the problems that Pollan outlines, you have to change the system. Since Wal-Mart is now the largest grocer in the United States, to change the system you have to solve the problem that is Wal-Mart first.


text:
Sam Amick of Sports Illustrated:
The Pistons need a defensive-minded big man to pair with emerging center Greg Monroe, and the top prospect for that position is North Carolina forward John Henson. But he's also very thin, with no guarantees that he'll put on the kind of weight necessary to avoid being pushed around in the NBA. Zeller, meanwhile, is a safer bet whom most talent evaluators expect to be a solid player on both ends. He averaged 16.3 points, 9.3 rebounds and 1.5 blocks as a senior while earning the ACC Player of the Year award. Terrence Jones will also likely be considered, or Detroit could reach for 7-foot defensive specialist Fab Melo of Syracuse.


text:
Research!America report indicates federal research funding lags behind need
A report issued by Research!America, Truth and Consequences: Health R&D Spending in the U.S. (FY11-12), estimates that while health-related research and development (R&D) spending increased by $4.3 billion between Fiscal Years (FY) 2011 and 2012, federal R&D funding remains "woefully inadequate" to address health threats and global competitiveness.
Health-related federal R&D funding rose most sharply in FY 2012, boosted by funding increases to both the National Science Foundation ($315 million increase; 18% above FY 2011) and the Food and Drug Administration ($152 million increase; 60% above FY 2011), but during the same period, R&D funding at the National Institutes of Health (NIH) only increased by 0.6%. Mary Woolley, president and CEO of Research!America, noted that this very small increase to NIH was insufficient, adding, "New preventive, diagnostic and treatment measures are desperately needed to delay and ultimately overcome tragic chronic diseases, the main driver of health care costs. Policy makers have to step up to the plate and provide robust funding levels for research."
The report includes a case study on federal Parkinson's disease research, commenting that cutting federal funding for Parkinson's research as a deficit-cutting decision would likely be a counterproductive move. With the costs associated with Parkinson's expected to "skyrocket" to $18.5 billion per year by 2050i, the report suggests that stagnant research funding could cripple both public and private innovation, leaving few alternatives to support a growing need for effective research.
The report further highlights the funding contributions made by philanthropic and non-industry sources, but cautions that underestimating the value of federally supported medical research funding could have detrimental effects on both the economy and public health.
Please click here to read the full Research!America report.
i Kowal et al. The Current and Projected Economic Burden of Parkinson's Disease in the United States. Movement Disorders, Vol. 28, No. 3, 2013.
Date originally posted: January 24, 2014.
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text:
Cantina Laredo - Chicago
- Address:
508 N. State St.
Chicago, IL 60654Neighborhood:
Gold Coast / Streeterville
- Cuisine:
MexicanPrice: $30 and under
Cantina Laredo - Chicago
- Dining Style: Casual Dining
- Website: http://www.cantinalaredo.com/
- Phone: 3129550014
- Hours of Operation:
Hours of Operation Sunday-Wednesday 11:30 am - 10:00 pm Thursday-Saturday 11:30 am - 11:00 pm Upstairs Lounge & Tapas Sunday-Friday 3:00 pm - Late Saturday 12:00 pm - Late
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Mexican
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Fireplace, Full Bar, Gluten-free Menu, Late Night, Non-Smoking Restaurant, Private Room, Takeout, View, Wheelchair Access, Wine, Wine Bar
A word from Cantina Laredo - Chicago
Cantina Laredo serves authentic Mexican dishes in a sophisticated atmosphere. We offer daily fish specials, grilled chicken and steaks complimented by signature sauces such as chipotle-wine with portobello mushrooms or sauteéd artichoke hearts and roasted red bell peppers.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerMexican
Cantina Laredo - Chicago - Best Restaurants in Gold Coast / Streeterville ›
Cantina Laredo - Chicago reviews from OpenTable diners
247 reviews since June 27, 2014
- Food4.1Service4.1
- Ambiance4.2Noise LevelEnergetic
good for groups (136)hot spot (80)fit for foodies (73)special occasion (62)vibrant bar scene (62)great for lunch (49)neighborhood gem (45)romantic (41)late-night find (32)great for outdoor dining (30)kid-friendly (25)great for brunch (22)scenic view (20)notable wine list (2)Show More
- Great night outChicagoRes8yearsVIPDined on 10/18/2014This was my fourth trip to Cantina Laredo and as always, it did not disappoint. It's the perfect dining spot before a night out in Chicago. Highly recommend.Special Features:
- Great Mexican FoodPhrjeffDined on 10/17/2014The food was excellent, the short rib tacos were outstanding and others that dined with us were please with their meals as well. I found out later one guy had fish that was dry and his rice undercooked but since he didn't bring it up to the waiter I guess it's his loss. We will definitely return.
- SLOW SERVICEcoffeeloversDined on 10/16/2014We dined on a Thursday night And the restaurant was packed. The waitress was slow and not very friendly. She told us the coffee pot was broken because it has been used so much that evening (excuse me? Isn't that the purpose of industrial coffee makers?) anyway, Two minutes later we see another waiter deliver what looked like coffee cups to a table near us. We will never know what was in those cups but I certainly didn't see any teabags...Special Features:I would recommend this to a friend.
- Nice SpotvedheadDined on 10/14/2014Nice little spot, great food, service was a bit slow and server was distracted/busy with other tables, but overall a great dinner experience. Definitely go visit Cantina Laredo if you're a foodie. Their brownie dessert was delicious!Special Features:I would recommend this to a friend.
- bad bad bad serviceOpenTable Diner Since 2008Dined on 10/13/2014I have ate in so many resturants in chicago, we come from 4 hours away for dates to chicago all the time, and by far this was the worst restaurant we have ever been in. The hostesses when we walked in were terrible...no smile no welcoming. We sat 15 min..no water no server, no chips no nothing. there were only a few people in the resturant too. Not crowded not busy. 10 other servers standing around just standing there doing nothing. I had to stand up and get someone to come help us! No drinks no one came by to say they would be with us. Nothing. It was terrible. we should have talked to the manager and demanded our money back. We ordered drinks...straw daq. and they were really really bad. we deserve a refund!Special Features:
- Well, it's a chain.NameVIPDined on 10/12/2014Great/good Mexican food should be big on flavor (but not here), and of course, I could have ordered the wrong thing. Chips (OK) and salsa (not hot or spicy) were OK. The ceviche salad looked great on the plate, but had rubbery shrimp and bits of some other vague seafood. I had standard, non-inventive food for the entrée: chicken and beef tacos you can find in Anytown, US. So, maybe that's why I missed the unique flavors. I ordered corn tortillas and they came with flour tortillas. They got it right the second time, but both the dry chicken and beef were flavorless and under-seasoned. Service was spotty as the wait-person disappeared for long periods of time. Huge, loud place with a big bar; designed for a younger demographic.
- NosamEatingAgainDined on 10/10/2014Dinner was great, had the special of the night. Second time there and can't wait to go back.Special Features:I would recommend this to a friend.
- Great experienceOregonmomDined on 10/9/2014Table was perfect for group of 5, service was very good - attentive, knowledgable; food was very flavorful. Table side guac and salsas were wonderful. Our group was international and they all raved about the evening! I can't wait to go back!Special Features:I would recommend this to a friend.
- A-mazing!mizlaraVIPDined on 10/9/2014I have been walking past this place every day for a few years now. I'm so glad that I finally stepped inside. It's a cool, open concept of a place with a nice-sized bar downstairs. The wine list was substantial, the homemade salsas were delicious, and our dinners were spot-on. I can't wait to come back to try something else! Huge fan!Special Features:
- Good foodIshanDined on 10/6/2014A really nice place with really good food. Loved their desserts(Flan is to die for) and drinks. The service was kinda slow. But enjoyed everything else. Will definitely give it another chance.Special Features:
- FuntimeDined on 10/5/2014Hostess did not record our open table reservation & I had to correct. We were seated behind the hostess desk in a booth. When I complained she just rolled her eyes & walked away. Food and service from our waiter were great. Hostess need some training on how to please guests.
- They take care..OpenTable Diner Since 2014Dined on 10/4/2014Actually the food was not so good, but service was excellent and they take care about the table and make u relax.Special Features:
- Great timeCheshireVIPDined on 10/4/2014Food was excellent, service was good and prices were reasonable. We will be backSpecial Features:
- Euphoric Experiencencook78Dined on 10/4/2014I reserved Saturday for my birthday with a friend. The experience from the beginning to end was superb. The atmosphere, the food & Mojito, the desert, and the server were absolutely wonderful. To boot it was the best authentic Mexican cuisine I have tasted! A wonderful experience, can't wait to eat here again!Special Features:I would recommend this to a friend.
- Great Place!LouGDined on 10/4/2014The food is excellent. Great selection, fresh ingredients, good service, nice decor. The food is a good or better than many of the other more expensive Mexican restaurants in the neighborhood.Special Features:I would recommend this to a friend.
- outoftownerDined on 10/1/2014We had a late fast lunch mid week mid afternoon and the restaurant was not crowded. The service was very good. The waiter was very knowledgeable, informative and attentive. The food was very good. We were served quickly and were on our way. I will go back and referr it to friends.Special Features:I would recommend this to a friend.
- GreaT environmentDisappointedVIPDined on 9/30/2014This is a great place to eat after work. They have great guacamole! The service is fast and to a great place to talk and catch up. Well done!Special Features:I would recommend this to a friend.
- Food, Friends, Fantastic!DawnDined on 9/27/2014Your restaurant was very accommodating to our group of 20 gals from Michigan on a weekend getaway trip! The reservation process was great! They even called to confirm with us. The food was phenomenal, the atmosphere was great and the service was splendid! Thanks for helping to make our weekend getaway so very special! Can't wait to do it again! DawnSpecial Features:I would recommend this to a friend.
- KellyVIPDined on 9/25/2014A must when visiting a Chicago! The Enchiladas Veracruz is the best item on the menu! Can't beat the margaritas or the service at this restaurant. We'll be back.Special Features:I would recommend this to a friend.
- doesnt disappointdeliciousVIPDined on 9/24/2014been here before. came back to celebrate my birthday. service and food was consistantSpecial Features:
- Amazing Food and ServiceOpenTable Diner Since 2002VIPDined on 9/23/2014The food was incredible and fresh and the server was outstanding. He should be promoted!Special Features:I would recommend this to a friend.
- Birthdau Dinner with FamilyMomoDined on 9/21/2014Tried Cantina Laredo in Las Vegas in Summerlin this past August. Loved it. Everything was outstanding. Asked when they were putting one in Chicago and the GM said we already have one and he gave me a list off all the restaurants locations. It was 500 N. State. Well We planned to have my husband's Family Birthday dinner there, since it was close to my daughter college and my Brother in law that is so hard to please, would like it. First off our Server Mike was great. And the food was delish I had Conundrum red wine. it was great. Desserts fabulous. Everyone enjoyed it. The only thing I didn't like was my guacamole made table side. It tasted too sweet.Special Features:
- No es buenaChitownfoodieVIPDined on 9/20/2014There really were no redeeming qualities for us to return to Cantina Laredo. The server was inattentive; my husband had to keep asking for his cocktails, etc. The food was bland and mediocre, and the space was extremely noisy; it's not a place where you could carry on a conversation with your guests. However, if you're 20-30-something, enjoy going out in large groups, and really don't care if the food is edible, then seems to be Cantina Laredo perfect for you!!
- Loved the food & vibeHappyDinerVIPDined on 9/19/2014Really great meal! This is fresh & flavorful Mexican, not the type that makes you feel too full & lethargic. Very quick, friendly service. Design of the space is very cool- and location is convenient. We will return when in Chicago!Special Features:I would recommend this to a friend.
- Another awesome brunch!EricDined on 9/13/2014The food is great, the atmosphere is awesome, the wait staff is amazing.Special Features:
- A Pleasant SurpriseBobbyPVIPDined on 9/12/2014Cantina was a pleasnat change in menu selections from the standard fare Mexican restuarants. A broad selection of main courses and appetizers. Our waiter was not shy to make recommendations and did not rush us thru the meal. The table and chairs were also ezxtremely comfortable an often overlooked feature to a pleasant meal.Special Features:I would recommend this to a friend.
- Better and betterOpenTable Diner Since 2005VIPDined on 9/12/2014Have been to this neighborhood gem numerous times and it simply gets better and better. The ambiance is fantastic, the food is outstanding and the service is great. Prices are reasonable and I and the people I am with always have a great time.Special Features:
- Yum!MissDaniDined on 9/8/2014Really enjoyed our meal. I like how the bar and the restaurant seating are right next to each other yet they didn't interfere with each other. It was Monday night football and you would never know it sitting in the restaurant. Food was delicious, wine list was deep and tasty. Will definitely go back!Special Features:
- Luv2 partyLuv2partyDined on 9/8/2014Very good restaurant One of my favourites Would go back for sureSpecial Features:I would recommend this to a friend.
- Fun but loud place with good foodBoozeGuyDined on 9/6/2014Cantina Laredo is a huge space with a bar in the middle and a second floor to accommodate even more people. The guacamole was very good. We also had fajitas and enchiladas which were all prepared well and arrived hot and delicious. The drink list is a little "rita" focused with many different versions of a margarita, a few mojitos, and sangrias. My main memory of this restaurant was the noise level. Our table of 3 was barely able to hear ourselves over the Saturday night cacophony and the place wasn't even totally full. Some noise buffering structures in the ceiling would go a long way towards making the whole place more enjoyable. Overall, delicious food and drinks but don't expect good conversation other than "HOW'S YOUR FAJITA?"Special Features:I would recommend this to a friend.
- Saturday NightEattingOutDined on 9/6/2014Have been here several times and it is a favorite. For whtever the reason everything was a bit off this visit. On th plus side the guac was good but difficult to eat with the chips. Service was adequate. However, the Margarita's seemed waterdowned and not very good. The beef on the fagitas was very fatty, tough and not very flavorful. Will have to think twice about returning anytime soon.I would recommend this to a friend.
- Best Mexican FoodFloridaGalDined on 9/6/2014I never thought I'd find the best Mexican food I've ever had in the heart of Chicago. The food was even better than the local fare I've had in Mexico, definitely a must stop on my next trip to the windy city.Special Features:
- LoudChieaterVIPDined on 9/5/2014It was very, very loud. We were at a four top and the waiter had to do the specials once for each side of huge table. When he took the order, he had to lean in close to hear each person. We had to talk at elevated levels to hear each other. Just too loud for me. Also, one of dour party was an accommodating vegan and the menu was not ver accommodating. The staff and kitchen were not well versed in the ingredients of their dishes and would not make substitutions until we pressed all the way to management. Even then, they messed up the dishes by adding cheese.Special Features:
- Awesome dinnerParttimerDined on 9/3/2014Everything about the place was excellent. It's a must place to dine at.Special Features:
- Average Mexican food at High PricesukdinerVIPDined on 8/31/2014We went for my husband's birthday and were very disappointed. All of our food was cold and his beef fajitas were so chewy that he couldn't eat them. The children's menu only had sodas as the included beverage and we had to pay extra for milk. The server was very sweet and brought a manager over to discuss our concerns however, she was completely uninterested and did nothing to address our issues. For this amount of money, the food should have been stellar - save your money and go somewhere else!Special Features:
- Great for everyone!MShizzleDined on 8/29/2014Lots of options for different food restrictions. You can have your celiacs, vegetarians, folks watching salt intake, etc all at the same table! The energy and ambiance of your meal totally depends on where you're seated. There are a couple of romantic nooks, but the majority is meant for big group dinners. Wonderful!Special Features:I would recommend this to a friend.
- Ok not amazingPoppyDined on 8/28/2014We had great margaritas. The food was good. The meat in my beef/steak tacos was quite chewy.I would recommend this to a friend.
- awesomejennyhDined on 8/28/2014Great food, awesome ambiance.....pineapple Margarita was great.Special Features:I would recommend this to a friend.
- Great Upscale MexicanLuv2dineDined on 8/23/2014Great Mexican fare with an upscale vibe to it! Margaritas were the BOMB!Special Features:I would recommend this to a friend.
- fun placebdayDined on 8/20/2014We had a fun time at Cantina Laredo. I think we'll make it a place to stop in for drinks and snacks. The ambiance is vibrant and fresh. The drinks appetizers and desserts were excellent...some main dishes were just ok (veggie taco and pork taco were similar to other places and ok; barbacoa tacos were excellent). Maybe fewer options would allow all dinner plates to be outstanding?Special Features:I would recommend this to a friend.


text:
Carolina Garage Door Specialist
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Updated: August 5, 2013 6:47PM
The Fire isn't giving away any secrets when it says it hesitates to play balls in the air on the offensive end.
The team has one of the smaller lineups in the league and winning balls inside the penalty box often proves difficult against bigger back lines. That disadvantage makes any attempt at an aerial attack an ineffective way to try and score a goal.
So Wednesday when the Fire hosted the San Jose Earthquakes at Toyota Park, the team was diligent switching the ball with strong passes in the Fire's 3-2 win. All three Fire goals came via passes on the ground through the box.
With the win, the Fire has won five straight games in all competitions and hasn't lost in nine games. The team's last loss came on May 18 , a 1-0 setback in Philadelphia.
"The one thing we talked about was obviously looking to attack more out wide, just looking to switch play all the time," Fire coach Frank Klopas said.
In typical fashion, the Fire (6-7-3, 21 points) found themselves constantly making up for mistakes with highlight-grabbing plays on the offensive end.
A mistimed jump by Fire goalkeeper Paolo Tornaghi resulted in the first San Jose goal in the 14th minute. Dilly Duka scored the equalizer in the 36th minute after taking a poor touch on a Mike Magee pass that went into the air. Patrick Nyarko then gave the Fire a 2-1 lead when he one-touched a Duka pass into the net in the 47th
Fire substitute Joel Lindpere scored an own goal in the 72nd minute and striker Chris Rolfe the game-winner in the 84th minute.
The Fire was uncharacteristically poor in its defending, but the offense was as fluid as it has been all season.
Rolfe has scored three goals in the last two games after struggling at the start. It hasn't been a coincidence that his resurgence has corresponded with the best offensive stretch of the season.
"We liked to make them move a little bit because they were zoning and I guess that worked really well in the end," Rolfe said.
"Definitely starting to feel a little bit more like a forward. I feel like my runs are coming back a little bit, I'm getting a little bit smarter, my instincts are coming back."


text:
the lowly meatloaf sandwich
Am I alone in liking sandwiches of cold (or better yet room temp) meatloaf more than hot? It seems a bit rare to see meatloaf as a sandwich choice in sandwich shops. They seem to be focusing on sandwiches made from chicken that was just a bit too good to become cat food so instead was shaped into a chicken breast.
I prefer mayo as a dressing. Copious amounts of horseradish is also good. Mesclun is favored over crunchier lettuce, but I haven't completely discredited them as the mayo is a bit heavy with the delicate greens. Arugula would also be good. I like a wheat bread, rye or sourdough would also be acceptable choices. White bread would not be unheard of. A touch of thinly sliced onions or shallots can be good but sometimes bother my throat. Cheese is not needed in this sandwich.
Cooking the meatloaf like a pate is the trick to taking your meatloaf sandwich to the next level by the way. This might seem insane because you miss out on the end pieces and having a glaze. At that point is it even a meatloaf?
We do have a few places that have meatloaf sandwiches, but they'e usually openface w/ gravy and so on. I wonder what would happen if you asked for it cold (or at least as a regular sandwich with, oh, serious bread and your choice of condiments.)
I love the meatloaf sand. I cover mine with tomato sauce when baking and add that to the mayo and bread. Definately cold.
Yep, IMO it's still meatloaf. Meat+things shaped into a loaf, = meatloaf. A rose by any other name.
Give me mine room temp., please, with hot ketchup, mayo, romaine, and a few thin slices of that loaf, on some really good white bread, or oatnut bread......
I'll have two please.
re: escondido123
A meatloaf sandwich is one of my faves. Cold meatloaf on seedless rye, mayo and a slice of cheddar. I think I'll make a meatloaf this weekend just so I can have a sandwich.
re: debw1946
" I think I'll make a meatloaf this weekend just so I can have a sandwich."
My thoughts exactly.
re: Kholvaitar
re: debw1946
re: dave_c
Cold meatloaf, mayo, mustard, and bread&butter pickles, on whole wheat.
And I disagree violently with the OPs contention that you want to make pate-like meatloaf for sandwiches. That stuff is like catfood. Meatloaf should be a little crumbly.
re: 512window
No it still turns out crumbly like meatloaf because it doesn't have pate ingredients (no liver, no extra pork fats), but it stays very moist because it is cooked so gently.
Maybe you should start a thread on items you never see served outside the home.
Meatloaf sandwiches would be the near the top for me. I love 'em. On toast with ketchup.
re: mamachef
Know what, meatloaf to my taste is like turkey....I'll eat it hot in a sandwich, but cold with mayo and fixings...that's where it's at for both!
re: Jelly71
I had a great one for lunch one day at the Picwick Pub (authentic British food) in Woodland Hills. It was a "special " that day; not sure if it's on the regular menu.
re: mucho gordo
Mucho, a meatloaf sandwich served as 'authentic British food'? As a British person, I have to say that I've only ever heard of meatloaf via Americans, and have never eaten it (although I plan to make one and find out what it's all about, as they do sound tasty) and don't know anyone in the UK who eats it, either. I've also never seen it on a pub or restaurant menu here. Or do you mean roast beef sandwich? In which case, yum! With horseradish.
re: Isobel_A
The pub serves authentic British food such as bangers and mash, the meat pies, etc., however, they also serve non British dishes as well such as curries, nachos, etc.
Check out their menu;
re: mucho gordo
Looks tasty, and there's proper ;) chips! TBH, there's nachos on most British pub menus these days too, they're tasty and good for sharing so too good to miss off the menu. Quality varies dramatically, of course, and probably nothing like proper nachos.
re: Jelly71
so no cold roast beef sandwiches either? Oh how sad for you. As they say, one person's yum is the next one's yuck.
re: KaimukiMan
More for the rest of us! It's win-win.
re: KaimukiMan
oh god, no! we sometimes have make your own sandwich platters at work, and the sight of the roast beef always makes me cringe.
i enjoy other meats cold, but something about cold beef is so off putting to me. but i am not a big beef fan to begin with, so there is that.
re: Jelly71
I put mine on toast, but I never heat up the meatloaf. Always cold.
Haven't you heard of paté or terrine? Really, it's just French meatloaf.
re: Jelly71
I agree. Why is it so popular to eat it cold? Never heard of that and certainly would never have served it that way.
re: lilmomma
Definitely cold. The meatloaf sandwich of my childhood. Cold meatloaf on white bread, a bit of onion, a bit of iceberg. Sometimes a bit of may. And I have seen it on menus in the midwest.
Typically when I've seen warm meatloaf sandwiches, they've been open faced, but I don't really consider those sandwiches.
re: Jelly71
Oh, Jelly, Jelly, Jelly...
Ya makes da meatloaf so's ya can eat it wid mashed potatoes and sum kinda veggie, or mebbe a good cole slaw. Dat's when ya Eated Heated (liddle poem dere fer ya)...
Den da negst day ya takes a cut a dat meat loaf and ya puts it on a slice a rye. Ya sladder da udder slice wid haffa jar uv mayo, and ya puts sum tomato or onion or both on da meatloaf.
Den ya puts da slice wid da mayo on toppa da slice wid da meatloaf and da onion (and/or tomato), and ya cuts dat t'ing of beauty inta several wedges.
Den ya sits back an' takes dat first bite. As ya moan wid pleasure, ya t'ink to yaself dat I hopes I die now, cause I yam so happy...
re: BrookBoy
Cute, but the thought of cold meatloaf still grosses me out.
Cold or room temp., lots of catsup, and topped with thinly sliced kosher dills on rye or wheat toast. This is the ONLY good food advice I got from my first MIL.
Haven't had one since around elementary age, but my mother used to send meatloaf sandwiches in my school lunches. Thin slices of meatloaf, onion, lettuce and lots of mustard (loved mustard then, still love it now) on dense homemade whole wheat bread.
Thinking back on that almost makes me want to eat meat again. Almost. That was a fantastic lunch!
Unless "lowly" is another word for utter deliciousness, I don't think a good cold meat loaf sandwich is lowly at all. I love them on soft bread with mayo or Miracle Whip (yes Miracle Whip) cheese and maybe some alfalfa sprouts. Almost nothing better or more hearty for lunch. I don't mind that I don't see it on many menus because no meatloaf I have ever had at a restaurant has been made just how I like it. That is the great thing about meatloaf is that it's totally customizable to fit my mood or taste. I also don't make mine like a pate but it is moist and firm enough that it generally holds together in one piece. I use several wet ingredients other than eggs in the meat that seems to help this and really take the time to pack and form the loaves. Wow, now I may have to make one in the next few days. I just realized it's been a while!
Any good sliced white bread, sourdough, butter crust, Italian ... tomatoes and mayo. Thats it.
No pickles, lettuce, onion or cheese ... chees? Every now and then I'll add yellow mustard and a strip of bacon.
Alternate is white bread, catsup and meatloaf . No mixing of catsup and mayo .. one or the other. No tomatoes when using catsup..
I prefer sliced meatloaf, but even the soft, spreadable pate will work. It has to have some beef in it. No ground turkey meatloaf ... ick.
A warmed slice of mealtoaf is good too ... but only with tomatoes and mayo ... or just some grilled onions ... ok ... if it's hot maybe bread, meatloaf and bbq sauce ... and ... um ... with a hot slab of meatloaf, I might top with mashed potatoes. I'm not such a purist on the hot meatloaf sandwich as I am with the cold.
I have believed, as long as I can remember, that the point of making meatloaf is so you can have meatloaf sandwiches. I do like it hot from the oven, with maybe a baked potato (or mashed!) and some fresh green beans or whatever, but as I eat I'm thinking of tomorrow's lunch: a good homemade-style white bread spread with butter and some sharp mustard, the slice of meatloaf, a smear of ketchup and horseradish (ONLY time I eat ketchup!), perhaps a slice of provolone, some sliced dill pickle, mayonnaise, bread. Maybe some butter lettuce too, if it's handy.
Speaking of the varying meatloaf philosophies: my brother and I base our meatloaf on Mom's, but he uses rolled oats as his filler while I use fine cracker crumbs; he makes a wet mixture and just barely mixes it. I on the other hand keep it moist but firm, and knead it thoroughly so that it holds its shape even when cooked on a rack. We both are aiming for sandwiches, but he wants his almost spreadable, soft and a bit mooshy, while I want to be able to cut thin slices; in other words, he wants paté and I want lunch meat. We have eaten sandwiches made with each other's product and admitted that both were okay …
As for buying sandwiches, there was one that I tried, a hot open-face version at a very popular place up in La Cañada, that was so vile I had to order it again just on the chance they'd had an off day, because this is supposed to be something they're famous for. Second time was even worse! However, there is a kind of semi-hippie joint not far from me, Auntie Em's in Eagle Rock, that makes a cold meatloaf sandwich that's BETTER THAN MINE. Which reminds me, isn't it lunchtime?
I completely understand the need to take the "chill" off the meatloaf. I don't like the congealed fat. That's not to say I want it hot. The sourdough needs to be no warmer than room temperature. Mayo, thinly sliced yellow onion, iceberg lettuce. Perfection. And don't forget the Ruffles.
re: LA Buckeye Fan
yes, sides haven't been brought up. I would pick kettle chips over ruffles. crudite or pickles wouldn't be bad.
re: LA Buckeye Fan
Cold, with tomato, onion, yellow mustard and mayo on rye bread. This is one of the few childhood favorites that stands up today with zero embellishment needed.
re: JudiAU
Do tell....what is 1,000 lakes dressing? (I'm assuming a variation on the islands.)
"This might seem insane because you miss out on the end pieces and having a glaze. At that point is it even a meatloaf?" I have a very good cookbook whose approximate (without running down and trying to find it) title is "Patés, Terrines, and Other Fabulous Meatloafs". Which says it all, far as I'm concerned. If the item is a loaf made mostly from animal flesh, it is obviously a meat loaf (I think the ghastly one I've mentioned on this thread was mostly bread of some sort, with a little meat mixed in!). Having made several of each kind, I can say with confidence that whether it's ground spreadable liver or coarsely chopped pork or my favored 50/50 pork and beef, you can call it what you want to and be accurate. The only reason to change the name is to avoid confusing people. One of my best "poetic" efforts was a takeoff on Robert Burns's "To a Haggis", renamed in this case "To a Paté" ("Here's to thy pale, bespeckled face / Spoilt Princess of the meatloaf race!" etc.). And a paté is not necessarily gooey, you know; some are quite firm and sliceable. My first outside-the-meatloaf-box attempt was a "Country Paté" which most emphatically WAS a meatloaf, but with pork and pork liver brandy and an intermediate spinach layer, all wrapped in bacon and baked in a water bath.
re: Will Owen
I'd pay you for some of that.
re: Will Owen
interesting. I opened quite the can of worms.
I would have said it must be baked in a mold and must have some sort of liver to be a paté.
Anyway, what I make is a meatloaf (although it often uses pate like spices) stuffed into a heavy pyrex loaf pan cooked in a bain marie. It is not spreadable. Cooking this way makes an especially moist and soft meatloaf for sandwiches and you can get nice even slices. It is an awful looking thing straight out of the oven but I make this specifically for the sandwiches.
More on spices: a mix worth a try despite how weird it sounds is pinches of fennel seed, caraway seed, cayenne and cinnamon. Go easy with the fennel though or it tastes like italian sausage not meatloaf.
I've never eaten meatloaf as it doesn't seem to exist in the UK, but every time I read something like this I make a note to find a recipe and make it. I think I actually will this time!
re: Isobel_A
Recipe variations are endless, as are directions. What kind of filler, what kind of binder, how much spice, baked in a loaf pan, in a casserole dish, or on a baking sheet. Wrapped or unwrapped. Topping or no? A good meatloaf is a wonderful thing. A bad meatloaf... good only for the garbage disposal.
The recipe below will make many Chowhounds groan, but it is probably the most made meatloaf on this side of the pond. It is a good point of departure if nothing else, and is based on Lipton's dry onion soup mix. Have no idea what your equivalent would be. Hummm... I always thought it had Worchesershershire sauce, oh well.... Its something to compare as a baseline to dozens? hundreds? thousands? of other recipes.
Lipton Souperior Meat Loaf Recipe
1 envelope onion soup mix
2 pounds ground beef
1 1/2 C bread crumbs
2 eggs
1/3 C ketchup
3/4 C water (if needed)
Combine all ingredients in large bowl.
Bake 350°F for about one hour in 9x13 pan, or about 40 minutes in muffin tins for individual servings.
re: KaimukiMan
this is kind of funny. I wonder if there are frenchmen or italians arguing over the "correct authentic" american meatloaf like we tend to over say cassoulet or bolognese
re: KaimukiMan
Hmm, worth a try if I can find some sort of substitute for the soup mix. The only dried soups I've seen here are Cup-a-Soups and they don't come in onion.
I did see a bacon wrapped one on The Pioneer Woman blog that I meant to try sometime too.
re: Isobel_A
adapted from an online substitute for dry onion soup:
20 ml beef bouillon granules
40 ml dried onion flakes
5 ml onion powder
1.5 ml seasoned pepper
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
re: Isobel_A
Isobel: if you can find Knorr dry brown onion soup, it would probably do. Although honestly I beg you not to make that recipe lest it turn you off meatloaf forever.
re: Jenny Ondioline
Well, I consider myself warned Jenny! How about this one? This is the recipe I saw that I thought sounded pretty delicious:
I'm sure there are good recipes on this site too?
From the photo, though, US ground beef looks a little different to UK minced beef - UK mince is a little coarser, I think. Do you think it would still work?
re: Isobel_A
I think the Pioneer Woman recipe would be fine. The coarser ground meat should be fine. Or can you ask the butcher to run it through the grinder twice?
re: Plano Rose
Butcher? I wish! There aren't any around my area any more. If I go to Waitrose the meat counter people might oblige, though - that's a good idea, thanks.
re: KaimukiMan
I ran out of ketchup once and substituted bottled BBQ sauce and it turned out great. Since then, I've made BBQ sauce a permanent substitution for ketchup in my meatloaf recipe.
re: Mr. Roboto
I've used Pico Pica Taco sauce. Talk about your game-changers! Of course I also use chopped poblano instead of the bell pepper Mom used, because Mrs. O despises sweet peppers, but enjoys the warmer ones.
re: Isobel_A
try food network website and search for meatloaf, you'll have many choices to try out.
When you commit to make meatloaf in classical loaf pan
There are sandwiches in future lunch pails of your clan.
Rectangular slabs, carved and then ziplocked
can go to their place in the fridge or the freezer
depending on timing of your lunch-making plans.
Young kids toting brownbags to the school cafeteria
will not have access to a microwave to zap it.
Send sandwich with love and pre-slathered dressing
With knowledge they'll scarf it, even if cold.
For grownups, in workplace, with access to oven
It becomes a bit more of a quandary.
Since they're gonna zap that made-with-love meatloaf
should you include some accessory sliced cheese?
My simple solution, since I now just do grownups,
is send slab in a ziploc
along with some bread and some cheese.
Depending upon their office kitchen environment
they may or may not find squeeze packs of loved condiments.
At which the simplest slabbed meatloaf sandwich
becomes a creative search for those packets.
My first meatloaf experiences almost put me off it forever - my mother did weght watchers on and off throughout my childhood, and one of the recipes at the time was some kind of god-awful, dry, flavourless pork meatloaf. Gack.
Then she realised one Christmas that we all loved making sandwiches out of the leftover sausage stuffing (made with sausage meat, herbs, an egg, some other stuff) which was baked as the Turkey was finishing. Never in the turkey - that was where the bread stuffing was at (we're eaters!). So yeah, we loved the stuffing hot with gravy, and cold in sandwiches. It was cheap to make and no one complained. We've loved meatloaf nights and leftover days ever since. My meatloaf sandwiches would be with a bit of mayo and lettuce, or if there were any roast vegetables (potato, kumara -NZ sweet potato-, onions) they would get thrown in too.
Someone once said on another thread, that meatloaf is simply the larval stage of a meatloaf sandwich. Make mine with a thick slice of an almost-falling-apart loaf -- either cold with raw onion, mayo and ketchup, or hot with caramelized onion and sharp cheddar.
We had a meatloaf sandwich at the Culinary Institute of America last year that was anything but "lowly! The meatloaf was at least 1-inch thick, on their fabulous thickly sliced grilled bread, served with lettuce, tomatoes, a magical sauce and homemade "ketchup". Then their thick-cut fries. It was all to die for! It proves that even the simplest of foods can be delicious when well prepared!
re: Sal Vanilla
My ultimate meat loaf sand. is made with fine ground caribou meat with some pork fat ground in and some fine ground fennel seed. This is slow roasted. The next day having it cold thick sliced on home made brown bread with lots of Thousand Is. salad dressing and some very thin sliced red onions S/P


text:
The Columbia Journalism Review is an outstanding resource to learn how to conduct interviews and report on stories. At Toastmasters, we all know that public speaking and writing are inexplicably connected.
Charlie Rose gives a clinic on how to interview guests. The two interviews in the preceding show are about technology. Enjoy.
12 year old boy with a great idea, English as a second language, scared out of his mind got up and stage and overcame his fears by giving a talk to over a thousand captivated people. Watch and get inspired.
Many great reminders of why we are in Toastmasters. I find myself practicing almost everything in this article on a weekly basis. There are some quality points in the article and would recommend reading it.
Takeaways are: subject must be appropriate and interesting for the audience, prepare, prepare, prepare then practice, and practice some more. Even the most seasoned speakers get nervous. As a Manhattan Toastmaster you are on your way to speaking at a TED conference!
Incredible speech in the face of adversity!
Written for sales professionals but applicable in any situation.
With the drama and urgency of a sportscaster, statistics guru Hans Rosling talks about statistics in a way anyone can understand!
Motivational…Period! Give it your best everyday! Not a speech but something to remind you what is possible.
(Source: youtube.com)
Stop with the excuses, and start off with these low-pressure steps to launching your speaking career, and increasing your brand-awareness.


text:
Words ending in Fair
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text: On 14 Aug 2008 at 12:36, Jules Richardson wrote: > Funny how SCSI seemed to get a bad name for that kind of thing, yet > IDE's reputation stood intact despite all the inconsistencies. One of the answers that I wanted to convey to the OP was "If you want to (fairly) painlessly increase hard disk storage on an older system, get a SCSI controller and drive." But ISA SCSI controllers are getting harder to find, so that's probably a no-go. IDE is cheap in comparison to SCSI, so that was probably one very good reason why it found wide adoption. If disks were bad, tapes were far worse. There was all manner of mutually-incompatible cheap tape backup out there. We insisted as SCSI being the only tape interface that we would support--there was an ANSI-defined common command set and most of the later units were read-after-write verification. I wonder how many of those old DC2000 carts written on floppytape drives are still readable? And who can still read their Datasonix Pereos tapes? (I've got some Irwin- recorded DC1000s that I really should check for readability one of these days). For us, 4mm DAT was most popular based on media cost, followed closely by Exabyte 8mm. DLT was third, mostly because of very high media cost. Bernoulli and other removable media drives were also very popular. Cheers, Chuck


text:
Rand Paul, Mike Lee, Pat Toomey, John Barrasso, Ron Johnson, Tom Coburn, Tim Scott, Ted Cruz, Marco Rubio, Steve King, Louis Gomert, D-Nunez,
Lou Barletta, Tim Huelskamp, Justin Amash, Scott Walker, Mike Pence, Shrf-Joe, Marsha Blackburn, Nikki Haley, Kelly Ayotte, D-Fischer - 2014-16 !
Pro-Obama-Mex-S-C-Amrcn-Legal-Illegal-Alien-Invasion-Amnesty, pro-gay-moslem, pro-fake-phoney-fraud-ME-Oil-war-mongering,
"Fake-Phoney-Frauds" McAmnesty - McGrahamnesty !
Let's be honest: Everyone knows McGraham will never see eye-to-eye with Rand Paul on a host of national security issues, from the proper threshold for US military intervention, to the expansiveness of executive powers in wartime. Indeed, when their respective camps square off on any number of questions, I often (though not always) find myself on Team McGraham. But as Katie described earlier, McCain and Graham's sneering performance on the Senate floor today was maddening to witness. Case in point, this dumb infographic:
Spare us, Senator. You're...


text:
By hannah1612 | Wednesday, December 04, 2013, 10:45
Golborne Parkside Sports and Community Club, on Rivington Avenue, has unveiled an exciting new look, including an impressive rugby themed mural, thanks to a generous paint donation from the Dulux Let's Colour Project.
Professional rugby player Danny Tickle signs Golborne Parkside Sports and Community Club's new rugby-themed mural
The mural was painted by Stephen Waterworth, an artistic volunteer, and depicts professional rugby player Danny Tickle who started his Rugby League career at the club. Danny's face is painted in black, his smiling features silhouetted against a background of the pitch at the sports club – painted in green and blue.
Danny recently made a personal visit to the club to see the mural for himself and sign it, which caused excitement in the local community.
Golborne Parkside Sports and Community Club has been open for seven years, and offers a range of sport clubs including rugby, football and bowling to members of the local community, corporate clients and other social groups.
Staff were looking to create a more welcoming atmosphere at the club, and thought that bright colours and an engaging mural were the best way to encourage people to make the most of the facilities on offer.
The lounge, entrance and hallways were also painted in gold and silver to add a distinctive touch. A range of volunteers helped out, including people representing the different sports played at the club, and mums of the under 10s team helped to paint the Youth Zone.
The paint for the club and the mural was kindly donated by Dulux Decorator Centres in Leigh, as part of the Let's Colour mission to add colour to people's lives, after Greg Wilde, chairman of the events committee, nominated the project online.
Greg said: "We're really pleased that the club looks more welcoming and our mural is already getting loads of attention. Having Danny on our walls is really inspiring to the people who come here to play sports every day – after all, he started off here and is now a very successful professional player.
"The mural has generated lots of interest within our community, so this should encourage more people to come down and get active together."
Julie Coffey, supervisor at Dulux Decorator Centres on Meadowcroft Way, said: "Sport is a good way of bringing people together and keeping them healthy, so we're really glad that we've helped the Golborne Parkside Sports and Community Club in its transformation. I wouldn't be surprised if some local people visit just to see the mural, because it really is fantastic."
To find out further information on the Let's Colour Project, or to apply, visit www.letscolour.co.uk


text:
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text:
1652 Southeast Oak Shore Lane has a Walk Score of 34 out of 100. This location is a Car-Dependent neighborhood so most errands require a car.
This location is in Oak Grove. Nearby parks include Risley Park, Glenmorrie Greenway and Robinwood Park.
Nearby schools include Riverside Elementary School, Park Academy and Sojourner School.
The closest grocery stores are Buy Rite Grocery Oak Grove, Vista Grocery and Oak Grove Market Center.
Nearby coffee shops include Rocco's Cannoli Cafe, Starbucks and Starbucks. Nearby restaurants include Dumas Restaurant Concepts LLC, My Sue Chef and McQueen's Bar & Grill.
1652 Southeast Oak Shore Lane is near Risley Park, Bunnell Park and Rivervilla Park.


text:
"Biology has at least 50 more interesting years.
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text:
Aerial Noise is an electronic music blog feature the newest releases and news in dance music. According to our friends at Aerial Noise, the stand out edits of Tom Boxer's Morena are the Treitl Hammond and Malibu Breeze remixes. "These remixes by Hammond and Breeze paint this Original into a far superior light." Read more…
All posts tagged Roton
Aerial Noise Declares The Remixes of Tom Boxer's Morena Featuring Antonia Perfect Tunes For Summer
By radikal | May 9, 2011 | Press | No comments
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Jochen Simms & Luciana – Wicked WorkoutMay 7, 2012 | 10 Comments
"Breeze" By MDNGHT Hits #3 On UK's Music Week Upfront Club Top 40 ChartOctober 30, 2014 | No comments
"Shelter Me" Takes The #2 Spot For UK's Music Week Commercial Pop Top 30 ChartOctober 29, 2014 | No comments
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Salt Ashes Music Video "If You Let Me Go" Featured On PopOnAndOn.comOctober 7, 2014 | No comments
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Roy: I really dig the track by I.O.U. The first drop into the siren loop is...
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text:
Recreation & Community Services
Recreation and Community Services provides programs and activities that relate to the recreational ideals of the community. The department operates The Wave Waterpark, the Rancho Buena Vista Adobe, the AVO Playhouse, the Moonlight Amphitheatre, the Fourth of July celebration, and facilitates the delivery of adult and youth recreation programs and social service programs such as the Senior Nutrition Program and other senior programs. California Children's Outdoor Bill of Rights.
To register in-person for classes or to reserve a city recreation facility, visit the Recreation Office at the Vista Civic Center, 200 Civic Center Drive during these hours: Monday through Thursday 10:30 am - 5:00 pm, and Fridays from 10:30 am to 3:00 pm. Customer service is available by phone during the same days and hours.
- Contact Information
- Online Registration
- Sign up for Vista on the Go! monthly e-newsletter
- Commissions
- Recreation
- Adult sports & activities
- Day camp
- Early Childhood Education
- Youth sports and activities
- Field rental info and field availability
Wave Waterpark
- Attack of the Movies (November 1, 2014)
- 2015 Movies in the Park Series (dates and movies TBA)
- Independence Day Celebration (July 5, 2015 - check back for information Spring 2015)
Parks & Facilities
- Parks (*park maintenance is managed by the Public Works Department)
- Frisbee Golf Course at Brengle Terrace Park
- Facility rentals and applications
- City parks and facilities Map
Rancho Buena Vista Adobe
- Rancho Buena Vista Adobe
- Adobe Days & Teacher Resource Guide
- Wedding & facility rental packet
- La Tiendita Gift Shop
Senior Services
- Gloria E. McClellan Senior Center Services
- Contact Information
- Culture Caravan
- Out & About Transportation Program
- Nov. 4 "Sell Your Wares" Fundraiser


text:
Mike Fitzsimmons is a host for KXLY, where he has worked since 1974. He also serves as a broadcasting instructor at Gonzaga University. Additionally, he has worked as a radio and television news director for several local stations. In May 1980, Fitzsimmons spent 56 hours on-air reporting the Mount Saint Helens eruption and its effects on Eastern Washington.
Mike Fitzsimmons, host
(509) 324-4004


text:
By now, you've probably heard that Michelle Williams (not that one) has her own reality show on the way to coincide with the release of her newest gospel album. Apparently, just standing next to Beyonce with a practically muted microphone during the Super Bowl halftime show is enough to prop anyone back up into the spotlight. Congrats, Michelle-Williams-who-isn't-dating-Jason-Segel!
But if you were ever a fan of Destiny's Child, you know that Williams is the one member of the trio (we're only counting the Beyonce-Kelly-Michelle era version of the group, here) who never managed to have a thing. She was always the group member who got stuck wearing the experimental version of the outfits Beyonce's mom made for the other two girls. Her solos always landed during the parts of the song where the singer has to compete with the music. Poor Michelle was always the third wheel in the Kelly and Beyonce show. And now that she's doing a reality show about making a gospel album, even those of us who practically threw impromptu parties when Beyonce unexpectedly announced the Destiny's Child reunion are wondering what this show could possibly do to spice it up.
RELATED: In Praise of Beyonce and Destiny's Child at the Super Bowl
Here's what it would take:
1. Every episode would also feature blond, pixie actress Michelle Williams, and hilarious hijinks would ensue when the two ladies' paths were inevitably, accidentally crossed.
2. Williams would have to admit that she was the least-appreciated member of Destiny's Child and then (and this part is key) tell us how she really felt about being thrown into that role. (Basically, we're hoping for some s**t-talking).
RELATED: Michelle Williams Didn't Congratulate Beyonce for Blue Ivy's Birth
3. Needs more Beyonce. It's not a pleasant thought, and I'm not proud of it, but the thing that makes Williams interesting is that she knows Beyonce, the de facto Queen of the Universe (of the moment). Beyonce, or GTFO.
4. Scrap the recording of the gospel album. Of course, by all means do it when the cameras aren't rolling, but give this girl some wacky hijinks to do. Keeping Up With the Kardashians only works because we fell victim to the confounding family when we heard Kim had made a sex tape. Give us something to hang on to, or this will be a snooze.
5. I was serious about the Beyonce part. You can't have a show about a member of Destiny's Child and not have Bey in it at least once. Ladies' vacation? Come on, it can't be any worse than the the Sex and the City movie.
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|November 12
In 1965, opposition leader Ian Smith criticised Prime Minister Winston Field for failing to respond to the British dissolution of the Federation of Rhodesia and Nyasaland with a Unilateral Declaration of Independence by Rhodesia. Smith was staunchly opposed to the British government's insistence on NIBMAR that Rhodesia introduce majority rule before independence. Smith at one point stated that there could be no plans to bring Rhodesia under 'black majority rule' in his lifetime, later adding, 'or [my] children's.' Smith later maintained in his memoirs that he was referring to black rule as it was in other African countries such as Ghana, Uganda, Tanzania, and Nigeria but a recording was played on the BBC World Service (on the day of his death) of Smith saying: 'I don't believe in Black Majority rule ever - not in a thousand years'. The Prime Minister of Canada, Lester B. Pearson supported Winston Field arguing that it was a courageous step for the Prime Minister not to give to demands for UDI.
© Today in Alternate History, 2013-. All characters appearing in this work are fictitious. Any resemblance to real persons, living or dead, is purely coincidental.