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By the time Quince Orchard High School running back Tyrell Williams broke off his second massive run of the Maryland 4A state championship game, Henry A. Wise linebacker Franklin Porter was livid.
The emotional and tactical leader of a defense that allowed 43 points in 13 games entering the showdown at M&T Bank Stadium, Porter was screaming, flailing and reprimanding as the third quarter clock wound down.
The Pumas weren't used to giving up big plays. Heck, they weren't used to giving up medium-sized plays.
"If there were college coaches in the stands, they were probably looking at me like, 'What the hell?'" Porter said. "'Cause I know I was on the field in my own feelings a little bit, getting on everybody else. Usually, I'm out there making sure everybody does their job, but today, we gave up big plays."
Porter's tough love aside — and Williams' 184-yard rushing performance withstood — Wise's defense proved its worth when it mattered most, stymieing the Cougars in a 12-7 victory.
The win secured the school's first state championship and the first for a Prince George's County team since 2006.
The result was in question, and the defense tested, until the game's final seconds as Quince Orchard threatened to score the game-winning touchdown in dramatic fashion.
During that fourth-quarter drive, Wise lineman Antonio Harris remembers hearing his senior leaders, Porter and Benjamin Robinson, yelling advice to the weary group during a timeout coach DaLawn Parrish called to refocus his players.
"Frank and Ben, all they kept saying was, 'We stop them two more plays and we're state champions,'" Harris said.
Turns out, they only needed one. Quince Orchard quarterback Matt Choi's pass toward the front corner of the end zone was intercepted by junior Joseph Shelton at the 1-yard line to seal the victory. Shelton dove in front of Choi's intended target, Malcolm Brown, and corralled the ball with both hands for the decisive pick. It was Wise's 19th interception of the season and 38th forced turnover.
"Joe made a great play on the ball. He won us the game," Porter said. "The defense stepped up and made plays when they had to. We bent but we never broke."
In total, Wise surrendered 300 yards, the most anyone on the defense remembered surrendering all season. In the Pumas' previous two playoffs victories against Meade and Suitland, the defense surrendered a combined 360 yards.
"We gave them a lot of yards," Harris said. "We never did that since I've been here. I don't know how we won. We just preserved."
After winning the coin toss, Wise deferred to the second half, allowing the defense to set the tone with an impressive opening stand. Harris, Michael Akinlosotu and Warren Wright all made big stops.
Quince Orchard's lone touchdown came when D'Andre Johnson plunged in from inside the 1-yard line in the second quarter. The 80-yard drive began after Wise running back Chase Powell fumbled the ball inside the Pumas' 5.
"Defense is about having attitude and we had that attitude," Porter said. "Even when we gave up points, we knew we had to make another stop. That's what we did. We kept digging, we kept digging and when you dig hard enough, this is the reward."


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Multiple Cooling/Heating Speeds
Control the temperature of the room at your pace with our multiple heating and cooling options.
4-Way Air Direction
Enjoy the cool air even more with or 4-way air direction. By adjusting the deflection, air is directed up, down, left or right. So you can move the air where it's needed most.

subset: commoncrawl


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SAVE Pearson Expandable Double Compartment Briefcase
Contemporary design is ideal for on-the-go professionals.
Expand your capabilities with our ballistic nylon expandable double compartment briefcase.
Front zipper pocket provides storage space for small miscellaneous items and front organizer has storage space for media devices, cell phone, business cards, key holder and pens. Front compartment features a file divider for documents and has an expandable feature to provide 30% more storage space. The back compartment is padded with high-density foam to protect laptops up to 17". Smart Zipper Attachment allows transport on extended handles of other rolling cases and luggage. Neoprene Comfort Flex Shoulder Strap stretches for comfort, alleviating body strain.
Dimensions: 16.5" l x 6-8" d x 12" h
Pearson Expandable Double Compartment Briefcase
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- 2-Year Extended Replacement Plan $19.99
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Pearson Expandable Double Compartment Briefcase
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Facial Aesthetic
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Dr. Lappert offers comprehensive Plastic surgical services including skin care, in -office laser services including skin rejuvenation, hair removal and "spider vein" treatment. He is particularly experienced in the art of facial rejuventation, shaping of the nose, and shaping the face using botox. He is fully trained in minimally invasive techniques such as endoscopic brow-lift.
Dr. Lappert has considerable experience in surgery of the breast including all methods of cancer reconstruction, and is participating in the silicone-gel implant study group. He is particularly experienced at aesthetic surgery of the breast including breast lift and augmentation.
Dr. Lappert has established a board for the management of congenital facial deformities at Regional West Medical Center.
State of the art outpatient surgical facility located at the Parkway Pavillion, and at the Decatur General Hospital ensures that your surgical experience will be comfortable, convenient, and completely confidential. We promise to pamper you beyond your every expectation!


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R&B trio SWV sold 15 million albums in the 90s before splitting up to go their separate ways. Tamara "Taj" George's path – and her husband, football player Eddie George – led her to Nashville.
Fifteen years later, she's reunited with her Sisters with Voices band mates Cheryl "Coko" Clemons and Leanne "Lelee" Lyons to make another run at success in the music business. This time, the women invited WE tv cameras along for the ride.
"We've been in this game for 22 years now and you have to reinvent yourself," George said. "Now the new platform for reaching new fans and talking to new people is television. We decided we have a story to tell and we have enough years of experience to fill up a season. As long as we carry ourselves respectfully – we all have children- and do what we love, it should be fine."
She said that fans will see the ins and outs of touring life, time spent with their families and be privy to their personal issues like their health and well-being.
"We're getting older and everything isn't working the way it used to," she said. "It's an intimate look at our lives and you get to see a good view of what we go through daily. This show is a way for our fans young and old to see us again and to see us in a different light. We just want them to feel closer to us and appreciate us for who we are. It's just a huge meet-and-greet."
She also hopes that viewers will discover that "just because you are in your later years doesn't mean that you're washed up."
"They'll learn that music is great music regardless of the time and date that is," she said.
"SWV Reunited" airs 9 p.m. Thursdays on WE tv.


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Visiting Scholars
Additional Resources
California State University, Fullerton, welcomes visiting scholars, also known as Exchange Visitors (EV), for stays of varying duration in order to conduct research, teach, and/or consult with faculty members at the university. Such visits are in keeping with the university's mission and goals, which express its aspiration "to combine the best qualities of teaching and research universities" and its commitment to "promote collaborative and innovative exchanges with other educational institutions." Visiting scholars from abroad may especially contribute to the internationalizing of a campus that sees itself as "a regional university with a global outlook."
Visiting foreign scholars and faculty are participants in the "Exchange Visitor Program"
regulated and operated by the US. Department of State.
As a Program Sponsor, CSUF is authorized by the State Department to participate in the Exchange Visitor Program. A host of complex regulations limit the conditions and circumstances under which we can invite an Exchange Visitor and severely restrict the activities of the Exchange Visitor and dependents while in the United States. A visiting scholar may be invited as an EV in one of the following J-1 non-immigrant visa categories:
|J-1 Visa Category
|Intent/Main Activity
|Duration of Program
|Teach/lecture in the EV's area of expertise
|minimum 3 weeks; maximum 5 years *
|Research Scholar
|Conduct research in the EV's area of expertise
|minimum 3 weeks; maximum 5 years *
|Short-Term Scholar
|Engage in short-term activities related to the EV's area of expertise e.g. engage in research projects, guest lecture, conduct master classes, etc.
|minimum 1 day;
maximum 6 months
(Note: NO extension is allowed; there are no exceptions)
Other visa eligibility requirements:
- An exchange visitor cannot be a candidate for tenure track position.
- An exchange visitor cannot be hired on campus as a graduate assistant while engaging in intended activity throughout his/her stay.
- EV's in categories 1 and 2 are not eligible for repeat participation in the same category for a period of 2 years (24 months) after the end of the program.
- Note: this rule does NOT apply to short-term scholars.
* Although the maximum time is 5 years, it is our current practice to recommend initially one year with the possibility of extension. Evidence of financial support must reflect the entire duration of program at time of initial application.
For details on visa regulations, please contact Jeni Lynch at the International Students
and Scholars Office (CP-207)
Tel: 657-278-8652
The process of facilitating an Exchange Visitor's temporary stay on campus involves the following steps:
- Faculty initiates the invitation by completing the Visiting Scholar Initiation Form
- Faculty obtains approval of the proposed visit by appropriate department chair and college dean.
- Faculty submits the completed the Visiting Scholar Initiation Form to Associate Vice President for International Programs, CP-207.
- International Students and Scholars (ISS) Office emails "DS-2019 Request Form" to Exchange Visitor requesting personal data and evidence of financial support.
- Upon receipt of all required documents, the Associate Vice President for International Programs (AVPIP) issues a formal invitation letter.
- A Form DS-2019 is issued by the International Students and Scholars Office and express mailed to EV together with the formal invitation letter by AVPIP and other pre-arrival information such as procedures for visa application, purchase of health insurance, etc.
- The actual J-1 visa for the Exchange Visitor is issued by a U.S. Consulate or Embassy overseas.
Exchange Visitor Responsibilities
- The EV will have sufficient funds for the duration of the proposed activity including funding support for family members, if any. EV's providing personal funds will be required to submit financial evidence of U.S. $2500 per month, and an additional $500 per dependent. This information will be sent to EV's by IP staff.
- The EV understands the requirements of mandatory health insurance. It is the responsibility of the EV to purchase the health insurance policy upon arrival.
- The EV will inform IP staff when the following occurs:
- Changes in financial support
- Termination of program before end date
- A need to travel outside the U.S. for more than 30 days


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Book early and save up to 52% plus free Half Board
Stay at the amazing 5*Atlantis The Palm and save up to 52% plus free Half Board when you stay up to 18 Dec 15.Find out more
Find a British Airways flight for less, we'll refund the difference.
Low price finder and low initial deposits.
Ensure your next holiday is extra special by talking to one of our Middle East travel specialists.
Calls cost 7ppm plus your phone company's access charge.
Bookings made over the telephone incur a £5 booking fee per person.
Plan and book your holiday with British Airways, online or by phone. Enjoy all these great benefits:
Stay at the amazing 5*Atlantis The Palm and save up to 52% plus free Half Board when you stay up to 18 Dec 15.Find out more
Look out for our great price deals or create your perfect Dubai holiday for less with our 'book together and save' discount on flights, hotels, car hire and experiences.
Book a holiday to 5* One&Only The Palm and enjoy a discount of up to 15%.
Keep costs down on Dubai holidays by taking advantage of our special deals on flights and 3 or 4 star hotels in the glittering Emirates city.
Save money when you book car hire with your Dubai flights. Enjoy complete freedom and flexibility on Dubai fly-drive holidays, with a vehicle to suit your budget and requirements.
Take advantage of our Dubai deals and you could be jetting off to one of the world's most luxurious destinations for less than you think. Enjoy great savings with our special offers on Dubai flights, hotels and car hire.
Don't miss out on your chance to visit this glamorous and exciting Emirates city for a price that will pleasantly surprise you. Experience luxury for less with our fantastic offers on internationally-renowned hotels located on the incredible Palm Jumeirah island or overlooking beautiful Jumeirah Beach. Book a flight + hotel or flight + car package for guaranteed savings on cheap holidays.
Take an exhilarating 4 x 4 journey across the Dubai desert during this unforgettable safari. Admire beautiful scenery en route to a camel farm, where you will experience a ride on one of these majestic beasts. Your desert adventure continues with the chance to try thrilling sandboarding, before settling down for an evening of traditional Arabian entertainment and dining. Get a henna tattoo and watch mesmerising dancing as you tuck into a barbecue feast under a canopy of stars.
Experience the historic sites and vibrant cosmopolitan life of Dubai on this guided sightseeing tour of the city. See famous landmarks like the sail-shaped Burj Al Arab hotel and beautiful Jumeirah Mosque. Explore the luxurious Jumeirah strip and fascinating, historic Al Bastikaya quarter. Cross Dubai's central waterway, the Dubai Creek in an 'abra' water taxi – an essential Dubai activity. Soak up the colours and aromas of the spice souk, or shop for glittering accessories in Dubai's famous gold souk.
Discover Dubai at your leisure with a 24-hour or 48-hour ticket on the Dubai Hop-on Hop-off Tour. See this vibrant city's most popular sights and take in fantastic views aboard your open-top double decker bus. Travel through Dubai on two different routes, enjoying unlimited circuits within your chosen period. Your ticket includes a free dhow cruise and free admission to the excellent Dubai Museum, located inside the majestic Al Fahidi Fort.
Enjoy a spectacular bird's eye view of Dubai's most famous locations and iconic landmark during this popular experience. Fly over the awesome man-made islands of Palm Jumeirah and The World. Marvel at the city's awe-inspiring skyscrapers and luxury resorts, including the sail-shaped Burj Al Arab and Jebel Ali. Gaze at the sparkling turquoise water as you travel over Dubai Marina and the Creek. There's no better way to see the best of dazzling Dubai and take some terrific photographs.
See the wonders of the 'Arabian Jewel', Abu Dhabi, during this exciting tour. Your journey to the city will take you past lush greenery and the world's largest port, at Jebel Ali. Visit the 200 year-old Al Husn Palace, Abu Dhabi's oldest building, and admire the skill of local women making traditional crafts at the Women's Handicraft Centre. Step into the past at the Heritage Village and let the beauty of the Sheikh Zayed Grand Mosque take your breath away.


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The Texas Derby presented by Novo Nordisk is a rivalry between the Lone Star State's two MLS clubs, the Houston Dynamo and FC Dallas, recognizing the best club in the state for the season. The two squads play a series of games with the winner taking home a replica 18th century mountain howitzer cannon named El Capitán.
2013 Texas Derby Series
Leg One at Dallas: FCD 3, HOU 2
US Open Cup at Dallas: FCD 3, HOU 0
The Brimstone Cup is FC Dallas' oldest rivalry series. The derby was created by supporters of Dallas and the Chicago Fire, and the name was chosen in homage to Dallas' original team name of the Burn and the Fire. What truly makes the Brimstone Cup special is that it was created by the Supporters themselves, and hence retains special significance to the most passionate and loyal of FC Dallas fans.
2013 Brimstone Cup Match
As one of the founding investors in Major League Soccer, Lamar Hunt was a visionary and catalyst for the inception, growth and success of MLS. His legacy in soccer in North America lives on in the two professional teams owned and operated by the Hunt family: the Columbus Crew and FC Dallas. In honor of Lamar Hunt, the Crew and FC Dallas play in a regular season competitive tribute series called the Lamar Hunt Pioneer Cup.
2013 Pioneer Cup Match
Sunday, September 29 at Toyota Stadium


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Type to Search
Breaking News!
10 Cheap "Leather" Finds That Don't Look Cheap
Animal prints are always in style, especially for fall. But the new way to wear them is to treat them like a neutral. Energize a basic outfit by swapping your go-to black jacket with a leopard-print blazer!
ASOS Blazer in Textured Leopard Print, $97.89, ASOS
Hello hot stuff! Make a mega style statement in a leopard-print dress. The notice-me print will look too try-hard with super clingy or short styles—go for a cute fit-and-flare style and a top knot for a super-chic party look!
Pure Sugar Leopard Print Back Cut-Out Fit & Flare Dress, $78, Nordstrom
Bella Thorne's Cutest Red Carpet Looks!


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Colinh617 (Kilkenny)
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I've never done a blog hop so I'm super excited to be a part of this Table Topper Blog hop put together by the fabulous Madame Samm. She has a full schedule of bloggers so this will be a lot of fun!
I always end up with little orphan quilt blocks... maybe they didn't turn out just right... didn't fit in with the rest of the quilt...etc. This particular block was a larger one with very wavy edges. So I squared it up to a 6" block...
The table topper comes from Ackfeldwire where they have an abundance of stands, screens and hangers to display your big quilts and little quilts.
My kitchen has lots of black in it {note: black granite is not a good idea; it shows everything!}. I also have a lot of bright colors in there so I had fun choosing this block and then going out of my comfort zone with the chartreuse binding.
This will definitely not be my last topper and I love that this stand lets me change out my mini quilts for holidays or even just for fun!
Thanks for stopping by today! Please make sure to stop by my fellow hoppers:


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Shop Smart
Best Ways To Go Green And Save Money
Reduce your carbon footprint. Go green. Recycle, reduce, reuse. Save the planet.
These are just some of the popular sayings we've heard over the years about protecting our environment and they've seemed to make a difference as the "green movement" grows bigger and bigger year after year.
The most significant impact may be the awareness raised about protecting the Earth, but the money-saving side effect has been a plus too.
That's why we wanted to share 10 of the best ways to go green and save some green. We've talked with some experts in fields of energy efficiency and sustainable living — Mary Morse, the Communications Director at the Neighborhood Energy Connection (NEC) in the Twin Cities, and the folks over at ENERGY STAR as well as the Worldwatch Institute in Washington, D.C. — to help us bring you some easy ways to go green and save you money.


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Norovirus causes a gastrointestinal illness. It often occurs in outbreak form and, unfortunately, is sometimes referred to as "stomach flu" though the terms "flu" or "influenza" should really be restricted to a respiratory infection. Norwalk and Norwalk-like viruses are found, worldwide. The viruses are passed in the stool and vomit of infected persons.
People get a Norovirus infection directly from an ill individual who did not wash his hands adequately, or indirectly from food or water contaminated by the stool or vomit from an infected person, or from airborne particles produced by those vomiting. Outbreaks in the United States are commonly linked to food handled by infected food handlers; person-to-person contact especially in day care centers and nursing homes/custodial institutions; and eating raw shellfish, especially oysters and clams that are grown in sewage-contaminated waters.
Anyone can get Norovirus infection, and can get it many times since immunity is not long-lasting.
What are the signs and symptoms of Norovirus infection?
A good clue that an outbreak is due to Norovirus is the prevalence of both vomiting and diarrhea in cases, with many cases experiencing both symptoms. No specific treatment is available. Persons who are severely dehydrated might need fluid and electrolyte therapy.
Wash hands with soap and warm water after toilet visits and before preparing or eating food. People with symptoms of Norwalk-like illness should not prepare food or provide patient care. Cook all shellfish thoroughly before eating. Wash raw vegetables before eating. Custodial institutions need to assure a high level of personal hygiene to avoid person-to-person spread. Caretakers need to increase precautions to avoid transmission, particularly by washing hands frequently and especially before and after patient care.
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Through a more than three-decade career punctuated by differing assignment locations, duties and ranks, Gen. Janet C. Wolfenbarger maintains that one constant has guided her career and will continue to as she transitions into her post as the service's first female four-star general.
"I approach my Air Force service now the same way I have throughout my career, with the aim of doing the best job I can to accomplish the mission," the Air Force Materiel Command commander said.
This guiding tenet also undoubtedly led her through her time at the U.S. Air Force Academy, where in 1980 she graduated as a member of the first class with female cadets. Inspired to apply for the service academy after her father – then an Air Force major – arrived home from work announcing that women were eligible to do so, Wolfenbarger submitted an application and got accepted.
Armed with her father's advice that life as a cadet would entail being "stripped of your rights and having them handed back to you one at a time," she also found her time there was one of profound growth. Encountering new challenges and pressures daily brought Wolfenbarger the opportunity to gain more knowledge about herself.
"The Academy put me in situations that stretched me – mentally, physically, emotionally and academically," she said. "I came out on the other side of those experiences knowing I am far more capable than I ever thought I could be."
Wolfenbarger's learning, both academically and professionally, would continue well beyond her time at the Air Force Academy. In 1985 she earned a master's degree in aeronautics and astronautics from the Massachusetts Institute of Technology, and in 1994 she earned a master's in national resource strategy from the National Defense University.
She began her career in acquisitions as an engineer at Eglin Air Force Base, Fla., and has held a variety of assignments at headquarters Electronic Security Command and Air Force Systems Command, one of the predecessor commands to AFMC.
The general has held several positions in the F-22 System Program Office, served as the F-22 lead program element monitor, and was the B-2 system program director.
She also commanded the Aeronautical Systems Center's C-17 Systems Group, Mobility Systems Wing, and was the service's director of the Air Force Acquisition Center of Excellence at the Pentagon, then served as director of the headquarters AFMC Intelligence and Requirements Directorate here.
Wolfenbarger received her third star in December 2009 and became the Air Force's highest-ranking woman in January 2010. She served as AFMC vice commander from December 2009 to September 2011.
"Spending the bulk of my career in AFMC – and its predecessor Air Force Systems Command – has given me a clear understanding of the mission and an appreciation for the caliber of the workforce," she said. "It's also reinforced for me just how critical AFMC support is to the overall Air Force mission."
And she is grateful for the opportunities the Air Force has given her.
"I give the Air Force great credit for embracing diversity and allowing me and so many others to be part of a great team, not only at the Academy, but throughout my career," she said.
Wolfenbarger said that increased diversity in the workforce benefits the Air Force as an institution.
"I've seen tremendous progress in the expansion of opportunities for women, just in the time I've been in service," she said. "The number of women has almost doubled, and 99 percent of all career fields are now open to women."
For the last two years, Wolfenbarger has been a key participant in the Joint Women's Leadership Symposium, where she has delivered keynote addresses and taken part in panel discussions about the relevance of women in the Department of Defense.
Though this newest AFMC commander will outline the command's priorities shortly after her change of command ceremony June 5, she acknowledges the challenges facing the command as the Air Force contends with constrained budgets and enduring missions.
"There has probably been no better environment in my time in the Air Force in which to put forth good ideas, and have those good ideas get a sound hearing so that we can collectively respond to our part of the budget challenge," she said.
"AFMC has already embraced finding ways to accomplish the mission more efficiently, while also preserving the welfare of our people – but we're not finished yet."


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- New
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- Military Offer
Sofa side table slides neatly up to sofa or chair to provide the perfect flat surface for a beverage, snack or remote control. Beautiful upright table includes a wooden top with dark stain finish, burnished metal sides and intricate leaf or geometric tile metalwork. Bottom panel slips easily underneath sofa. Great for small space, apartment and dorm living. 21¼ " H x 12" L x 8¼ " W.
"I bought this little table for my husband to keep his snacks and remote handy. Assembly was pretty easy...all you need is a screwdriver. It is just the right height and I was very impressed at how attractive the table is. Now I want one of my own." -Customer in Apple Valley, CA
Welcome to Harriet Carter - Distinctive Gifts Since 1958. Find a large selection of products for organizing your life, as well as As Seen On TV products, household gadgets and problem solvers, unique gifts and gift ideas. Buying online is the fastest and most convenient way to shop! We have created this website just for you; everything is arranged by product category for quick, easy selection. In addition to our selection of gift ideas, you'll find products for organizing, As Seen On TV items, New Arrivals, Web Exclusive Gifts, Household Gadgets and products for your Pets.
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All Rights Reserved.
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We are now accepting PayPal as a form of payment. For those of you unfamiliar with PayPal, it is a Web-based service that enables you to pay an online merchant without revealing your financial information. We've added this payment option to better meet your expressed needs for confidence, control, convenience and choice in your payment methods.
Learn more about PayPal and decide if you would like to set up a PayPal account.
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Is it possible to change the return sector on a Flight Reward booking?
You can change your Saver Flight Reward ticket to another location on our route network within the same zone for a fee of USD 25. You will not be charged to change your Flex Plus or Flex Flight Reward tickets. In this instance, an unused reward ticket will be cancelled and your Business Rewards Miles will be credited back to your account (minus any expired Miles). A new ticket will be issued with a new validity period and destination and you will be charged taxes accordingly.
If you wish to change your reward ticket to a separate zone, you will need to cancel your ticket completely and purchase a new one.
You cannot change your reward ticket once travel has commenced.
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CarTrawler is unable to answer queries related to our Chauffeur-drive service or any other Emirates services.
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29 CFR 1410.12 - Specific exemptions.
prev | next
With regard to Agency Internal Personnel Records and Arbitrator Personal Data Files, separately described in the system notices, such records will be exempted from section (d) of the Act as follows:
Investigatory material maintained solely for the purposes of determining an individual's qualification, eligibility, or suitability for employment in the Federal civilian service, Federal contracts, or access to classified information, but only to the extent that disclosure of such material would reveal the identity of the source who furnished information to the Government under an express promise that the identity of the source would be held in confidence, or prior to September 27, 1975, under an implied promise that the identity of the source would be held in confidence.
In order to obtain accurate information pertaining to employee or arbitrator eligibility, the nondisclosure of the identity of such a confidential source is essential.
Title 29 published on 2013-07-01.
No entries appear in the Federal Register after this date, for 29 CFR Part 1410.


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Bar Code Equipment › Receipt Printer › Epson Printer › Epson TMU220: TMU220A, TMU220B, TMU220D › Epson C31C516153
Impact printing, Parallel interface, Auto-cutter, Take-up journal. Includes US power supply. Interface cables sold separately. Color: Gray
Free Shipping
Ships Today
All three printer models in the Epson TMU220: TMU220A, TMU220B, TMU220D series are optimized for high-speed throughput so customer receipts and kitchen orders print faster than ever. For maximum efficiency, the TM-U220 A (with journal take-up and auto-cutter), TM-U220 B (with auto-cutter only) and TM-U220 D (no options) all offer drop-in paper loading and two-color, black and red printing to highlight special offers and print more visible logos, and an adjustable paper width feature that allows you to use 58, 70 or 76 mm paper rolls for more flexibility and greater cost savings.
Full specifications (PDF)
Manufacturer part number: C31C516153


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Mataram, the Soul of Lombok
Home » Mataram, the Soul of Lombok » Find Hotel » Sunset House Lombok
Sunset House Lombok
An idiom in Bahasa Indonesia to welcome you to our warmth and friendliness of Sunset House Lombok, Indonesia. Sunset House offers you to experience Lombok's warm hospitality and enchanted moonlit night in a luxurious and private setting.
With only 14 rooms available for rent and small bar and restaurant right on the beachfront, this property offers superb Lombok Island unforgettable holiday for small groups, family, couples or individuals.
Our Restaurant is set in an idyllic setting on the beachfront, presents International, Italia and Asian menu choices. Healthy and delectable cuisines are elegantly served, prepared by the Chef from fresh ingredients and exotic spices. The Bar is a comfortable meeting place in the afternoon and evening, serving refreshments and cocktails, while you may also enjoy the spectacular views of sunset behind Bali's Mount Agung from your seat.
Leave your busy work day at home, enjoy your life in holiday vacation in Lombok, Indonesia with Sunset House Lombok. Once you are here with us, all you have to do is to relax, enjoy the spectacular view of Bali's Mount Agung in the distance. Wherever you are, all you will see is the sea, with no limit. Book now!
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Recomendations for a visiting chowhounder
My famly and I are visiting from Toronto from Dec 31 to Jan 5 and are looking for some suggestions. we have been to Phoenix before, and have tried places such as the Roaring Fork, a great pizza place in Old Sottsdale and a few others, but we feel we have missed the real southwestern flavour of Phoenix. We have two adults and two teens, who are moderatley adventurous. We are staying at the JW Marriott Desert Ridge in Notth Phoenix. I think we are looking for moderate prices, but certainly have the budget for two blowouts. This is what we are looking for:
1. An authentic Mexican place. This is something that Toronto is not good at, and allthough we have eaten the heavy tex mex type food, we are lookinging for the real thing with all the fresh flavours of Mexico.
2. A representative southwest place. The Roaring Fork was OK, but can we do better?
3. What places sold we go for a quick bite around the hotel? Breakfast or lunch?
4. What place should we not leave your beautiful city without visiting? Any favourite gems?
5. As Canadians, your landscape is very beautiful and novel to us. are there any places with views or ambiance we should visit, not necessarily for the food?
we appreciate your suggestions.
1. Carolina's is good to swing by (either location if you're near either one).
2. For southwest place, splurge: Kai (native american fine dining so not exactly southwest). other choices in southwest/mexican/tex-mex range: Los Sombreros, Rokerij, Barrio Cafe
3. JW Marriott is a beautiful hotel but not a lot of places within a few minutes of there. I'd look up the Desert Ridge Marketplace which is like an outdoor mall right near the hotel with lots of options - In-n-Out burger is the only place nearby that I'd recommend
4. Hmm, I'd do a board search, there's so many options.
5. Jade Bar at the Sanctuary - great drinks, great view on Camelback Mountain. Or if you are looking for really great views and are in good shape even hike Camelback Mountain.
These are just a few suggestions off the top of my head, hopefully others will chime in because I'm in a rush. Also, check with concierge on good hikes, or places to grab drinks with a view, there's a few all over town so they might have some good ideas.
Roy's is also a solid pick if you'd like to stay at the resort for dinner any night.
Barrio Cafe
2814 N 16th St, Phoenix, AZ 85006
Carolina's Mexican North
2126 E Cactus Rd Ste 100, Phoenix, AZ 85022
Carolina's Mexican Food Restaurant
1202 E Mohave St, Phoenix, AZ 85034
Los Sombreros Cafe & Cantina
2534 N Scottsdale Rd, Scottsdale, AZ 85257
5594 W. Wildhorse Pass Blvd, Chandler, AZ 85226
5350 E Marriott Dr, Phoenix, AZ 85054
6335 N. 16th St., Phoenix, AZ 85016
In-N-Out Burger
12413 N Tatum Blvd, Phoenix, AZ
Jade Bar
5700 E McDonald Drive, Paradise Valley, AZ 85253
re: PHXeater
I agree with most of PHXeater's recs. For another authentic Mexican place, bright fresh flavors, I'd also suggest Gallo Blanco, which is the restaurant of the Clarendon, a hip midcentury modern boutique hotel in midtown. The Clarendon has a rooftop bar for hanging out and decent views.
For a lunch or late afternoon, I'd recommend the patio at Cafe Bink. It looks out onto an austere boulder-and-cactus-strewn landscape, quintessential Arizona scenery. Kevin Binkley's food combined with our big skies and sunshine is always a winner. He worked at both the Inn at Little Washington and the French Laundry, and there's nothing on his bistro menu that disappoints. His formal outpost, Binkley's might make a good splurge.
Non-food wise, if anyone has any architectural interest, maybe check out Cosanti, Paolo Soleri's showcase, or Taliesin West by Frank Lloyd Wright. I feel their miminalist aesthetic combined with the desert helps people 'get' the true beauty in our landscape. Or, for a road trip, head up north to Jerome and Sedona, or swing through Cottonwood and taste some stellar Arizona wines. Food and landscape there speak for themselves.
re: themis
Since the last time we were together, Themis, was at Cafe Bink, I thought I'd piggyback onto your perfect description.
We spent a leisurely afternoon there this past holiday Monday. Of course, had those addictive fries (and mushroom soup, clams with chorizo-wine-tomato broth, two kinds of sliders - meatloaf, and foie gras - and chorizo fritters). There aren't many better places we love to spend a gorgeous afternoon.
Cafe Bink
36889 N Tom Darlington Drive, Carefree, AZ 85331
Pretty much agree with what's been posted, with some additional suggestions (or repetitions):
>> 1. An authentic Mexican place.
Lots of threads on this, maybe Barrio Cafe for 'fancy' or Los Dos Molinos for a long time favorite.
>> 2. A representative southwest place.
Another vote for Kai, which is high-quality Native American cuisine with "international techniques" (their words, not mine). This is the only restaurant in three states (Utah, New Mexico, Arizona) that has a Forbes 5* rating, one of about 25 in the US, so this can double as your 'splurge' night.
>> 3. What places sold we go for a quick bite around the hotel?
Dunno, but Cafe Bink (Themis' rec) is a good choice if it's not far.
>> 4. What place should we not leave your beautiful city without visiting? Any favourite gems?
The two places that get the most Foodie buzz are Kai and Binkley's, I think it's pretty near unanimous these are the top two. Binkley's is probably a lot closer to you but Kai is a bit more upscale and has dishes you likely won't find elsewhere.
I would also mention Pizzeria Bianco, which has won several national "Best Pizza" awards and would be best for lunch since lines are shorter, and Nobuo, a Japanese place across the square from Bianco's (both are downtown, with easy garage parking on the premises, if you are going to downtown Phoenix).
Both Bianco and Nobuo are James Beard award-winning chefs, which is a big deal here.
>> 5. As Canadians, your landscape is very beautiful and novel to us. are there any places with views or ambiance we should visit, not necessarily for the food?
Maybe go to OpenTable's "Best of Arizona" link at http://www.opentable.com/best-phoenix... and click on the "scenic view" filter.
Here are some links that may be of interest regarding the above suggestions:
http://chowhound.chow.com/topics/811687 ... this chap was in Phoenix earlier this year and dined at several of the above-mentioned restaurants and has very detailed write-ups on his blog. Great info.
http://www.fivestarfoodie.com/2011/05... ... this lady Natasha is trying to visit all the Forbes 5* restaurants, here's her review of Kai from earlier this year. She rated it above several well-known Michelin 3* restaurants.
http://www.azcentral.com/thingstodo/d... ... here's the top local food critic's review of Nobuo, which is over-the-top laudatory ... unfortunately the omakase he describes is no longer available due to sourcing problems after the Japan earthquake, but it's still an interesting place to dine.
http://www.azcentral.com/thingstodo/d... ... here's the same critic's over-the-top review of Binkley's ...
I don't think either Binkley's or Nobuo's are quite as good as he makes them out to be (at least not in the 6 times I've dined at them) but they are pretty darn good.
72 degrees F and sunny next week during your visit, enjoy yourselves in Arizona!
1. +1 for Carolinas
2. I like PHXeaters choices would also add: Cowboy Ciao with is SW fusion - one of my favorite places, Rokerji / Dick's Hideaway is also a do not miss (and are great for breakfast / lunch as well)
3. If you want beer options and a quick bite to eat Yardhouse is in Desert Ridge, the food is maybe not chow worthy but better than average bar food and they make up for it with beer selection
5. hiking a bit closer to you than camelback to where you are staying is pinnacle peak - which is less vertical and has a front and back to it, pretty fun hike / run if you dont want the challenge of camelback and you get some great views of the valley
I would also agree that Roy's for dinner if you want to stay in is very solid
Hey Bern. A fellow Torontonian here that was in Phoenix in October.
Anyway, Carolina's is awesome. I ordered verbatim from another hound and it was a home run. "Red machaca burro, foot long, enchilada style. Don't skimp on the brown sauce." (1st pic)
Another great place but not necessarily "S/W" but very unique is Chino Bandido. It was on Triple D and might just be the best of the 10 or so I've visited. A bizarre mix of Mexican, Chinese and Caribbean food. As odd as it all sounds it actually seems (somehow) to make sense. (2nd pic)
If you have access to a freezer and nuculator grabbing some tamales at the Tamale Store is well worth it. My cousin has lived on Scottsdale for 25 years and he says their the best he's had. And BTW, I took some home in my suitcase. (3rd pic)
Also, I don't know if you follow the burger threads on the chain board but if you do and haven't tried In n Out there are few around town. I actually ate there and while I wouldn't call it a wasted meal since the whole reason for eating there was to see what all the hype was about the bottom line is, it was not very impressive.
My I sent my cousin some ideas of where to eat and he couldn't wait to take me to The Grind. Picked me up at the airport and took me there immediately. He'd never been and fell head over heels in love with it. (Nogales burger pic). Great wings too.
In Tempe I heard really great things about The Chuckbox.
re: Davwud
Love that there's another convert to the Grind. Best. Burger. Ever. Phoenix Magazine recently lost some standing with me when they did their burger review around the Valley and the Grind only received a C.
Back on topic, Carolina's is definitely a must-go for Mexican. Agreed on your hotel not being really near too much- if you're up for a 10-minute drive, go to Kierland Commons/Scottsdale Quarter- tons of good restaurants in there- I'd recommend North and True Food
re: cactuschowdah
I was stunned when I saw that C grade. Pretty harsh when, as I understand it, it was based on "Non fresh" condiments. Whatever that means.
re: Davwud
In & Out is fast food. It will never match a gourmet burger, but for a drive thru style meal, at a price point of around $6 for burger, fries, and drink, it's quite tasty. Nothing frozen, fries cut fresh daily (although they can take getting used to - I hated them at first, but they've since grown on me and I'm now rather fond of them), burger assembled to order. Really, for the price, it can't be beat.
Chuckbox is an old favorite in our household, but one must realize that it's a complete and total college dive. I recommend it only if you're comfortable in a ramshackle place with sticky floors, poor lighting, and possibly questionable cleanliness (they do pass inspection, so perhaps it's somewhat of a facade).
Bernhardt -
You might get a kick out of visiting a Pro's Ranch Market (hmm, seems to be listed as Phoenix Ranch Market on CH) for a cheap Mexican alternative. They have a food court and great bakery where you can pick up desert or some sweet rolls for breakfast. Food not on par with some of the better restaurants (it's still a food court, afterall), but it's an experience you may not find in Toronto.
If you're willing to drive for an hour or so, Queen Creek Olive Mill is a nice place to have a lunch outside on picnic tables. The food is decent, the scenery is lovely, and you can pick up some excellent local Olive Oil. Friends of mine from Denver still talk about the place 2 years later.


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December 2011 COTM: 150 Best American Recipes: Main Dishes
Please use this thread to discuss and review recipes from the chapter about main dishes.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Garlicky Baked Chicken, Pg. 130. (From Sara Moulton Cooks At Home)
A winner right out of the gate. Crisp well flavored chicken, simply delicious. Just a few ingredients, easy to put together, totally doable for a week night dinner. I more or less halved the recipe.
Heeding the advice of the side Notes from the test kitchen I first melted butter and chopped garlic in the microwave. I used a pie plate for this. Then I made breadcrumbs in the miniFP and put them into another pie plate and mixed the crumbs with grated cheese and S & P.
Prep 8 chicken thighs, or 4 halved breasts. (I used 6 bone-in chicken thighs.) Coat a chicken piece with the garlic and butter then cover it with the crumb mixture. Place chicken on a roasting sheet. Repeat. If there's any garlic butter left in the plate drizzle over chicken. Roast for between 50 minutes to 1 hour. It took my chicken 1 hr. 10 min. to get crisp and golden.
We loved this. Definitely something we'll make again. I served the beet/ horseradish/fried caper salad on page 82 to accompany the chicken...another winner.
re: The Dairy Queen
Yup, skin on. However if you don't like skin take it off. The crust is terrific enough. Also, I didn't mention that I removed the fat from the underside of the thighs.
re: Gio
How interesting to read the pedigree of this recipe as told on p. 130. I started making this in the '80s, when I was in high school, as found in the Garlic Lover's Cookbook (recipes from the Gilroy Garlic Festival), in which it is called Uncle Hugo's Chicken. It was a hit, of course, and it became, and remains, one of my stepmother's go-tos for company if she's not sure of their tastes, because it's a crowd pleaser regardless of people's adventurousness (or lack thereof). It's just delicious.
re: Caitlin McGrath
You bet it's delicious. It's all the butter and garlic, of course. I admit I did toy with the idea of using half EVOO and half butter... but then quickly abandoned that idea. Love that you and the recipe have history, Caitlin.
re: buttertart
I like her very much but Im not sure about the book - sure, lots of stuff I remember from my youth but little I wanted to cook.
re: jen kalb
I felt the same way about it, more of a history than a working book. I made that very chicken and a grapefruit cake that was quite good from it. The woefully lesser-known still stands.
re: Gio
We cooked this the other night... liked it very much but no one was sure they would do it again. I am not sure why. It was very good. I think we all love a regular roast chicken so much, it just did not seem as exciting. So I am actually excited now to try the Chicken with Lemon and Sage.
I'll add this... it was much better the day after. If I ever did make it again, I think I would do it the day before and re-warm it the next evening. Much better (or, just know you will have killer leftovers)
re: Gio
I tried the Garlicky Baked Chicken this evening and it wasn't the unqualified success I had hoped for.
One reason was because I used a whole, four-pound, Costco chicken, and they say specifically that a supermarket chicken has too much water in it and the bottom of the chicken will be soggy. It was. Next time I try it, it will definitely be with an organic, free-range bird. And a somewhat smaller one.
My leftover garlic and butter thickened, and didn't thin out much even when I warmed it up. Maybe it was because I grated the garlic into the butter? Not sure. But since I couldn't drizzle it over the chicken, I sort of dolloped it on top expecting the butter to melt and spread over the pieces of chicken. It didn't. It just sort of sat there and and darkened up way before the rest of the breadcrumb topping did. Not a taste disaster, but not attractive enough for a company platter. Will add more butter if I have to next time.
And finally, when I started eating it, the still-flabby skin pulled off in one fell swoop with all of the breadcrumb topping, so I wasn't getting a mouthful of that wonderfully tasty, crunchy, crust with every bite of chicken. Any suggestions on how to solve that problem? I'm actually thinking (horrors!) that I might try removing the skin the next time I try it.
All that said, I will definitely be trying this again. Garlic? Butter? Parmesan? I'm gonna make this work if I have to put on another 10 pounds doing so.
re: buttertart
That may be the only book of hers I don't have. She does, though, have basically the same recipe in The New Doubleday Cookbook. Maybe I'll give that a shot.
re: Gio
Garlicky Baked Chicken, p. 130.
My turn to make this easy and succulent chicken dish, which my family liked a lot. Everyone else has already described it so I can only state that I concur: this recipe produces extremely tender and moist chicken from being baked in an abundant robe of garlic-butter soaked fresh bread crumbs. I used chicken breasts rather than my usual preference for chicken thighs, because my (unenlightened) family prefers white meat. The result was still flavorful and perfectly tender. I followed the recipe exactly, except I used "Sarah Molton's latest version" as presented in the notes. This specifies a bit more butter (well, half a stick, upping the quantity to 12 TBS), 1 fewer garlic cloves (3 instead of four; can't tell if this makes any difference) and half as much fresh grated Parmesan as in the original recipe: only 1/2 cup rather than a full cup. ( I was hoping that using more butter was offset, fat-wise, by using less cheese. I know; dream on.) I also baked my coated chicken on a rack placed over the baking pan as advised in the "tip," and the result was evenly crispy chicken. Left the skin on; it only added to the flavor of the coating.
This is in not a complicated dish, but rather one which tastes of chicken, butter, and garlic, with the savory Parm adding a salty hint as well as helping the crumbs to brown. I didn't baste once (didn't need to with 12 TBS of butter! ) but just stuck the pan in the oven and took it out 50 minutes later, when the crumbs were golden and the chicken was tender when pierced with a fork. The 6 and 8-year-old at the table ate their whole portion, appreciating the crunchy texture and simplicity of flavors. I think the adults felt the same way. Yes, the chicken wouldn't say no to a saucy addition and/or some fresh chopped herbs added to the crumbs, but it's just good as it is.
re: Gio
Garlicky Baked Chicken, Pg. 130. (From Sara Moulton Cooks At Home)
Finally getting around to cooking from this book. My second recipe in two nights. Not much to add to the many reviews of this dish except to say we loved it and I will be flagging it for cooking classes with my kids this summer. So easy and so much flavor. We used GF breadcrumbs and it was still wonderful.
re: Gio
Years later, my turn on this. It was a gloomy day yesterday and simple comfort food seemed in order. This fit the bill perfectly. I used BISO breasts. I added one garlic clove, but otherwise followed the recipe (the 150 Best American version) exactly, although I did bake on a rack for maximum air circulation and crispiness. My chicken was done in 50 minutes. The chicken was tender, the crunchy topping delicious. My kids loved it and I think DKennedy has a great idea that this is a good dish to teach older kids to make themselves. Will definitely repeat (and have already been requested to do so by my kids).
Spicy (Tri Tip Steak) with Cilantro Relish, page 153.
The recipe calls for sirloin, I thought I had one hanging out, turned out it was a tri-tip steak. Not quite as tender, but flavorful. The meat was marinated in a mix of rice wine, oyster sauce, soy sauce, sesame oil, and sugar. While the meat marinates, cilantro relish goes together. Chopped cilantro, vegetable oil (I used peanut), lime juice, red chile, nam pla, sugar, and pepper are stirred together. The steak is quickly seared in a grill pan, and finished to taste (ours went to medium rare).
The recipe calls for serving this with steamed white rice and snow peas. I did serve the snow peas, but I have been wanting to try Vietnamese garlic noodles, so I substituted that for the rice. I also served the Asian Cucumber Ribbon Salad from Gourmet Yesterday.
All in all, a very tasty meal. We liked the flavors of both the marinade and the cilantro relish. The relish is just that, I might have preferred it a bit more emulsified into a sauce, at least for aesthetic reasons. And, as mentioned in the book, it would also be great on seafood.
re: L.Nightshade
I had the relish in particular noted as something to try - over seafood as both you and the book suggest. Think it would be too strong over scallops? Should I stick with fish?
That cucumber ribbon salad has been a standby around here for years and years.
re: LulusMom
To my taste, scallops would stand up to it just fine. I'm likely to try that too.
re: L.Nightshade
Cilantro Relish, Pg. 155. (Bill's Open Kitchen/Bill Grainger)
I made only the relish component of the steak recipe that LNightshade reported on. The full recipe was made as written. As LN states the ingredients are: chopped cilantro, oil (I used EVOO), lime juice, red chili (I used 2 red serranos), nam pla, sugar, freshly ground black pepper. I agree the relish is more sauce than relish. One quarter cup of oil is called for and I think that may have been too much. Also, next time I make this relish I'll reduce the amount of the fish sauce a tad. Curiously, my serranos were Very hot. Much more so than my jalapeños which are alternatives.
All that aside, we loved the relish as we served it over the left over slow-roasted chipotle pork so you can imagine the many flavors going on. A piece of fresh Northern Portugal bread, Saloio, was grilled then slathered with a bit of relish, sliced pork was placed on top. More relish over top gilded the lily.
re: Gio
I used the leftover cilantro relish the next day on pressed, grilled sandwiches with sliced pork (from the Island Pork Tenderloin recipe in Gourmet Yesterday). I agree, it worked very well with pork. The Island Pork has a lot of sweetness, which was a great compliment to the hot chile and tart lime flavors.
Tagliatelle with Crème Fraiche and Arugula
This won't be a fair review, because 1) I used pumpkin fettuccine, and 2) I left out a main component, the lemon. Did that because I am apparently unable to keep a thought in my head for longer than 4 seconds, and so deciding to pass by the very expensive organic lemons at the co-op in favor of the not-so-expensive ones just ahead drove the whole lemon need right out of my head. Until I got home and began tearing apart the bags, looking for those two lemons I was sure I'd purchased.
Regardless, since I was serving it with highly seasoned pork chops adobo, I decided to proceed without the lemon.
Preparation. The night before I cleaned and de-stemed the arugula leaves with large stems, to get ~5 lightly packed cups' worth. Stored it in our now cold sunroom overnight with damp paper towels. No need to tear the leaves into smaller pieces.
The same night I also made the cream fraiche. Added 2 tablespoons of buttermilk to two cups of heavy cream in a Ball jar, and let it sit out (loosely covered) overnight and all the next day. It was nice and thick by the time I came home from work and was ready to start dinner.
From that point on, the preparation was super simple. Just boiled and drained the pasta in lightly salted water, and grated my one heaping cup of Parmesan while it was draining. I used half Parmesan Reggiano and half Eau Galle (WI) Private Reserve Parmesan. Which reminds me: has any one tried Sartori's SarVecchio Parmesan? I love others of Sartori's, so am curious about that one.
Tossed the hot pasta with the arugula till the leaves wilted, then added the grated Parmesan. All of it, even though the recipe said to hold back 1/2 to serve on the side. Then 1 cup of the cream fraiche, and a good dose of coarse ground pepper. It was one beautiful looking bowl of pasta, what with the cream, the mellow golden pasta, and the bright arugula.
Verdict: My husband and I both loved it and thought the richness of the cream coupled with the arugula was brilliant. My daughter absolutely despised it, but I suspect that's just because she doesn't much like arugula, and this is not a dish in which the arugula takes a backseat.
Since it's rich and caloric as heck, it's best served small plate style; we'll get at least another two meals out of it, I'm guessing. It's also not at all cheap, as 5+ cups worth of arugula is quite pricey if you're buying instead of growing. All in all, an excellent accompaniment to the more complex flavors of the pork. But next time I'm definitely not leaving out the lemon.
re: clepro
If I remember correctly, this recipe comes from Patricia Wells (gosh, I hope I'm remembering this right). Made it during P. Wells month with the lemon, and ended up finding it a bit one note. Good, but samey after a while. So maybe leaving out the lemon wasn't *totally* a mistake (although it does sound like a totally different pasta).
re: clepro
Tagliatelle with Crème Fraiche and Arugula, Pg. 102 (From Italian Easy/Rose Grey & Ruth Rogers)
We made this pasta recipe last night with all the proper ingredients ... except... the Tagliatelle; had to use linguine. Can't summerize the procedure better than Clepro has. I will say though, I liked the dish very much. G, OTOH, "was not thrilled." He said the lemony flavor was too pronounced. I didn't think so. Harumph. Since he's been helping in the kitchen he's become harder to please. Culinarily speaking, that is...
I also served the Crunchy Cucumber, Celery, and Red Bell Pepper Salad with Cumin and Fresh Mint on page 69.
Zuni Roast Chicken with Bread salad p. 136
Here are the reviews from when it was the COTM in 2007 and 2008. http://chowhound.chow.com/topics/3559...
I've made the roast chicken before, but never the bread salad.
We used a 3.5 lb chicken (the smallest I could find) and dry brined it with salt and pepper for 2 days. We inserted rosemary and garlic under the skin of the breasts and thighs. We cooked this at 500 F, flipping as directed. Thankfully, we did not suffer from excessive smoke in the kitchen. Crispy skin, moist interior. With this recipe you get a great return on such minimal effort.
Now on to the bread salad. I thought about eliminating the currants because of my loathe for raisins, but decided to try it as written (good choice). Toast bread that has been painted with olive oil under the broiler to crisp and toast lightly. Break into bite size chunks, season with a dressing made of olive oil, champagne vinegar, and s & p (I did not use nearly all of the dressing ). Then add currants (that were plumped in red wine vinegar and water). Next add scallions and garlic that were gently cooked in a touch of oil just to soften. Lastly, one adds roasted pine nuts, tent with foil and bake 15 minutes. Once out of the oven, add some of the roasting juices from the chicken and arugula. This was surprisingly delicious. It had a crispy, chewy texture and peppery, tart, nutty, savory, and sweet flavors. Mmm, so tasty. My husband genuinely liked the salad too. He ate this with gusto. A great meal that I'd gladly make again.
re: BigSal
Great write up. Makes me think maybe I really should try that bread salad.....
re: qianning
The bread salad was a surprise hit for us. Carby goodness hits the spot in this colder weather.
re: BigSal
I love the bread salad more than the chicken itself. I leave out the currants.
re: qianning
Yes, you definitely should. Have made this several times in the past, and the bread salad is what puts it over the top.
re: BigSal
Thanks for this write up. I am planning on the Zuni chicken one night this week. I didn't know that the recipe was also in this COTM! After reading your review, I think I'll make the bread salad too!
re: L.Nightshade
Hope you enjoy it as much as we did.
re: BigSal
I loved the bread salad, more than the chicken. I baked a no-knead bread for this salad and it was outstanding!
re: BigSal
The bread salad! I wonder if someone invented it , or it just evolved, or what.
I hope your description ("...surprisingly delicious. It had a crispy, chewy texture and peppery, tart, nutty, savory, and sweet flavors. Mmm, so tasty. ") inspires others to try it, and don't leave out the currants.
re: BigSal
Zuni Roast Chicken with Bread, salad p. 136.
I noticed that there are differences between the recipe here, and the original in the Zuni cookbook. Assuming that the recipes in this book were tested for the home kitchen, I followed this recipe, which BigSal describes above. I did revert to the Zuni cookbook for the dry brining time. My chicken was also 3.5 pounds, and I left it curing in the fridge for the full three days that Rogers suggests. I used an oven-safe skillet to cook the chicken. I had no issue whatsoever with smoke from the oven.
I had planned on making only the chicken part of this recipe, but thanks to BigSal's glowing review, I also made the bread salad. The dressing was not enough to moisten the bread very well (too much or too dry bread, I think), so I tossed in the reserved spoonfuls of liquid that the currants soaked in, which made it perfect. At the end, I tossed in quite a bit of arugula, as I was craving more greens.
This was a wonderful meal! The chicken was flavorful, the meat juicy and the skin crispy. The bread salad was a perfect accompaniment. In retrospect, it was a little too time-consuming for a workday dinner, but it will definitely be repeated on a weekend.
re: L.Nightshade
Goregeous pictures!
re: BigSal
Thanks BigSal! And thanks for giving me the push I needed to try that great bread salad.
re: L.Nightshade
Whew, glad you liked it!
re: BigSal
Zuni Roast Chicken w/ Bread Salad
Ever had one of those nights in the kitchen? You, know, the kind where you think you've got a fabulous meal planned, and the results turn out to be, well in Mr. QN's kindly phrasing, a solid B; in mine, scraped by with a C. I ended up with a very pretty looking but thoroughly overcooked dry bird (3.5 lbs, cooked for a total of 55 minutes), and a salad where the flavors just didn't meld.
The question is how much of this was due to the cook (based on earlier reports from others and a few transgressions on my part, my hunch is 90 plus %), how much the recipe (nah, this is a pretty well written recipe), and how much personal taste (the remaining 10% ?).
So, to spell out my errors, in hopes that it saves others from the wrong path. As I often do when cooking at high heat, I preheated the oven with a baking stone in it. Bad idea! The chicken cooked too fast, and all the juices evaporated, there was plenty of salty fat in the pan at the end, but zero jus. Having no pan juice to play with messed up my bread salad, which turned into an hodge-podge of damp-ish bread and dry arugula.
Oh well, at least there was no company involved, and now I know, when it comes to whole birds, be it turkey, duck or chicken, I'm just a low and slow kind of a cook.
re: qianning
Sorry to hear that it was a lackluster meal for you. I've had those nights in the kitchen. It's almost worse when expectations are high.
re: BigSal
You are right, expectations have a lot to do with it. Of course, my cooking wasn't exactly on either. Oh well.
Chicken Thighs Baked w/ Lemon, Sage, Rosemary & Thyme, pg. 133
An easy to make baked dark meat chicken recipe with garlic & lemon plus sage rosemary & thyme, what's not to like? A nice weekday dinner hit here, we've had it twice in the past few weeks, once made with fresh lemons, as called for in the recipe, and once with preserved lemons, just as nice if not better.
So, the recipe, make a garlic, salt, o. oil allioli in a mortar and pestle, smear it on the thighs and marinate for at least 2 hours to over-night (around 10 hours the first time, 4 as the thighs were defrosting the second time I made this, with no major difference in flavor).
When ready to cook, slice lemons into rounds, set the rounds in a roasting pan, add a piece of rosemary, sage, thyme to each round, put the chicken thighs on top, roast at 425 for 45-60 minutes (45 was easily enough in my oven). Crispy skin, moist chicken meat, good herb flavor, and a nicely cooked piece of lemon for each thigh as a counterpoint relish.
Since chicken thighs are pretty much the staple last minute weekday meal in this house, this dish is already in the "what the heck am I making for dinner" file.
re: qianning
I had this on my list. Thanks for the report.This and the Garlicky Baked Chicken will be on the menu for the weekday menu this week.
Did you have any difficulty with the alioli emulsifying? When I've made large amounts of it without egg, I've had it break on me on occasion.
re: BigSal
First time I made it, no trouble; second time I was rushing, not a good thing, and it broke. But honestly as a marinade I don't think it matters too much, I just used it "broken" (on still pretty frozen thighs, too boot) and the chicken was still very good.
re: qianning
Did you refrigerate for 2 hours or overnight?
re: angelsmom
First time I refrigerated for around 8-10 hours, second time I didn't refrigerate at all, as the thighs were still defrosting.
FWIW, I think the main thing is to get the garlic mashed into a pulp (not chunks, chips or even very fine dice) as this gets the flavor into the oil & the chicken, and keeps the garlic from burning when baking.
re: qianning
Thanks immensely.
re: qianning
Made this tonight. We really liked the super-crispy skin. The thighs were rather large, so baked for an hour. Served with Double Corn Polenta, p. 203 (will post review on the Side Dish thread).
re: qianning
Chicken Thighs Baked w/ Lemon, Sage, Rosemary & Thyme, pg. 133
Nothing to add to the excellent reports. This is a great, quick and absolutely delicious. The skin crisped up beautifully and the flavorings all subtly infused the meat. Because of this recipe, I just bought this cookbook.
re: qianning
We made this for dinner tonight, and it is fairly similar to something my husband calls 'Scarborough Fair Chicken,' which is a roasted chicken made with parsley, sage, rosemary, and, you guessed it, thyme. The addition of lemon was a very nice touch, and although the chicken was slightly overcooked due to having begun with thighs that were still slightly frozen. Nonetheless, this was very tasty with delicious, very crispy skin and meat perfumed by the herbs and lemon. The pan juices were a bit too over caramelized (cook-speak for burned) to be of use, and we served this with some rice and a very fresh salad. Very tasty.
re: qianning
Made the Chicken thighs with Lemon, Sage, Rosemary and Thyme tonight. Had a friend to dinner, and luckily she's the best guest in the world and always understands if things don't work out. But this time around it was not an issue at all. We LOVED this. Crispy, tasty skin, tender dark meat chicken. Everyone else has already described the making so well that I'll just say that I'm another huge fan. This is definitely going into heavy rotation. Served it with baguette and the green bean creme fraiche chive salad from the book.
re: qianning
My turn on this one. Nothing much to add other than another vote for easy and delicious with perfect crispy skin and good flavor. Will definitely repeat.
I'm also very pleased with myself, since it has been a very long time since I've managed to make 3 or more COTM recipes in a given month. Hoping to keep the participation going in the new year!
re: qianning
I made this recipe a number of times with various results. I think that putting allioli under the skin is key as well as letting it penetrate the chicken flash over time. The lemon become almost a pickled lemon after baking for a while. I never had sage when I made it and musy try as written once my daughter's garden produces fresh sage:) Good recipe to keep in your back pocket - one of my friends asks now - are you going the make THE chicken?:) My grandboys do not like it all because there is no sauce...


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NCIS: Los Angeles season 4 episode 14 "Kill House" airs Tuesday Feb 5 2013 (9:00- 10:00 PM ET/PT) on the CBS Television Network. Episode Synopsis : Callen, Sam, Kensi and Deeks go undercover as an More »
The NCIS team returned to what they do best in " The Chosen One " -- fighting terrorism and undercover work. NCIS: Los Angeles season 4 has been very hit or miss with their episodes. This week was be More »


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We're gearing up for St. Patrick's Day this Sunday—what about you? We notice that shelters all over the country are having special St. Patrick's Day adoption events, and we're so excited for all the animals involved.
In preparation, we checked out these 10 animals from Ireland to celebrate this weekend. (Yahoo)
We met these 15 cats who are in the St. Patrick's Day spirit. (BuzzFeed)
We laughed at these strange St. Paddy's Day crafts for pets. (ABC)
And we chuckled at these limericks as written by dogs... (Dogster)
…and limericks as written by cats. (Catster)
Happy St. Patrick's Day. See you next week!
Are you the proud parent of the world's cutest pet? Well, we want to see! Enter the ASPCA "I Heart My Pet" Pinterest Photo Contest, sponsored by Reeds Jewelers and David & Goliath. Follow the contest directions below for a chance to win an ASPCA Tender Voices® diamond pendant or a super-cute David & Goliath T-shirt:
1. Register to enter in the form below.
2. Follow the ASPCA on Pinterest.
3. Follow the ASPCA board "I Heart My Pet Contest."
4. Create your own Pinterest board titled "ASPCA I Heart My Pet Contest."
5. Upload your favorite photos of your pet(s)!
As long as you follow those steps, we'll be able to find your Pinterest board and see your adorable photos! We'll chooseone valid entry from each board and re-pin that photo to the ASPCA "I Heart My Pet Contest" board, where Pinterest users can then vote for their favorite. Each "like" your photo receives earns it one point, while each re-pin earns two points. Three winners, including one grand prize winner, will be chosen!
Contest registration begins March 15,2013, at 12:00 PM (EST), and the submission deadline is April 1, 2013, at 5:00 P.M. (EST). Voting for finalist photos will open to the public March 15, 2013, at 5:00 P.M. (EST) and close April 3, 2013, at 5:00 P.M. (EST). Winners will be officially announced April 4.
For more information and to view the contest rules, click here. Good luck, and happy pinning!
Did you hear the ASPCA's amazing news? Well, it's true: We're incredibly excited to be opening the first-ever behavioral rehabilitation center for dogs who have survived animal cruelty but suffer from crippling fear as a result.
The Associated Press wrote:
"People want their dog to be a friend, not afraid.
But sometimes, fear grips dogs so tightly they shake, cower, bite, growl or pee. It can be constant, painful and hard to overcome. Such dread can consume a dog when it's freed from a cage at a puppy mill or hoarder's home because that's the only life the dog has ever known.
Until now, it was up to animal shelters to ease the fears, knowing if they didn't, euthanasia was the likely alternative. But this week, the American Society for the Prevention of Cruelty to Animals opens its Behavioral Rehabilitation Center at St. Hubert's Animal Welfare Center in Madison, N.J."
We have so much more news to share with you about this thrilling new facility—and how we hope to use it to offer a lifeline to animals across the country—and we'll bet you've got questions. We can't wait to tell you everything, so stay tuned to ASPCA.org for all the details.
In the meantime, read the entire Associated Press story.
In 2012, the ASPCA Animal Poison Control Center (APCC) in Urbana, Illinois, handled more than 180,000 cases about pets possibly exposed to poisonous substances—and some breeds seemed to make up a lot more of those calls than others.
Nearly 14,000 of APCC's 2012 calls were from worried pet parents of Labradors. Domestic shorthair cats were involved in approximately 10,000 cases (the second-most popular breed involved in APCC calls). Mixed-breed dogs (8,000 cases), Chihuahuas (4,833 cases), Golden Retrievers (4,819 cases) and Yorkshire Terriers (3,800 cases) rounded out the top six.
No matter what kind of pets they had, thousands of pet parents called us about the same products last year. Here were the top five poisons that caused pet parents to call APCC for help in 2012:
1. Prescription Human Medications
APCC handled 25,000 cases regarding human prescription medications in 2012. The top three types of medications that animals were exposed to were: heart medications (blood pressure pills), antidepressants and pain medications (opioids and prescription non-steroidal anti-inflammatory drugs).
2. Insecticides
While just 11% of all calls to the APCC are about insecticides, more than 50% of the calls to APCC involving cats pertain to felines exposed to insecticides.
3. Over-the-Counter Human Medications
This group contains acetaminophen, ibuprofen and naproxen as well as herbal and nutraceutical products (fish oil, joint supplements).
4. Veterinary Products and Medications
Veterinary products made up nearly 6% of APCC's case volume for 2012. Both OTC and prescription veterinary products are included in this group. Watch out for flavored tablets!
5. Household Products
APCC fielded more than 10,000 calls about household products in 2012. Household toxins can range from fire logs to cleaning products.
For numbers six through 10, check out the full list of the top poisons of 2012.
And remember: If you have any reason to suspect your pet has ingested something toxic, please contact your veterinarian or the Animal Poison Control Center's 24-hour hotline at (888) 426-4435.
Join us in supporting The Safeguard American Food Exports (SAFE) Act, introduced in Congress yesterday by Senators Mary Landrieu (D-LA) and Lindsey Graham (R-SC) and Representatives Patrick Meehan (R-PA) and Jan Schakowsky (D-IL). This vital legislation will stop the transport of American horses to slaughter in Mexico and Canada, as well as permanently prevent it from occurring here in the United States. Please ask your Members of Congress to cosponsor the bill and help usher it to passage!
We've known for years that horse slaughter is an exceptionally cruel practice—whether it happens in the U.S. or elsewhere. Due to their biology and their psychology, horses cannot be slaughtered in a commercial setting without tremendous suffering and fear.
We also know that horse meat is not even safe to eat! Horses are fed de-wormers and other toxic drugs that can cause terrible reactions—including death—in people who eat their tainted meat. Consumers in the E.U. are just discovering the dangers they have unwittingly been exposed to, and the scandal grows daily.
In spite of this mountain of damning evidence, the USDA is currently processing an application for a horse slaughter operation here in the United States. Roswell, New Mexico, may soon become ground zero for horse suffering.
The ASPCA has worked closely with federal legislators and other advocacy groups to develop the SAFE Act. This bill will stop the pain and the suffering of equines caught up in this grisly business. Please visit the ASPCA Advocacy Center to take action now to urge your U.S. senators and representative to cosponsor the SAFE Act.


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A slow warming trend toward President Obama continued in the latest Allstate/National Journal Heartland Monitor poll, although the country remains closely divided on his performance and agenda.
(MORE ON THE POLL: Why Americans Still Want Homes of Their Own)
The poll suggests that some voters may be giving Obama a second look as he has repositioned himself with a series of high-profile bipartisan legislative agreements and a new rhetorical emphasis on international competitiveness. Thirty percent of those polled in the most recent survey said that in the past several months the president had "changed his approach in office" for the better, and only 13 percent said he had changed it for the worse. Half of those polled said they saw no change.
Scott Bland contributed contributed to this article.
This article appears in the March 19, 2011 edition of National Journal Magazine.


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Snap out of it, man! Get your head back in the game with the Fierro hat from Ambig. This flat bill trucker cap features an adjustable plastic snap strap and printed Ambig branding on the crown. You'll come back down to earth in no time when you're rocking this hat!
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text: Andrew '12 Majored in Spanish and peace and global studies, minored in business administration From Maine F.Y.I. Participated in service trips to Nazareth Farm (Va.) and Quito, Ecuador; decided to major in Spanish after spending a semester abroad in Spain; interned at the Syracuse Peace Council and volunteered as an ESL tutor with Catholic Charities. Why Le Moyne? "I chose Le Moyne for various reasons: its rigorous Jesuit education, small class sizes, emphasis on social justice, diverse selection of majors within the humanities, and study abroad program. I also enjoyed playing on the Division II men's tennis team." Best Part of Being a Dolphin … "The relationships I've made with faculty, staff and my peers will be long lasting. Le Moyne's mission and identity are uniquely woven into the classroom no matter what your major may be. It's a great feeling representing something bigger than oneself." What Now? Working in Madrid as English teaching assistant at a Catholic school.


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Browse and search white papers and mission & technology studies received by the Planetary Science Decadal Survey. Click here for basic user instructions.
Title: Jupiter Europa Orbiter Component of EJSM
Primary Author: John Spencer
Institution: Southwest Research Institute
Date: March 1, 2010
Summary: Some 400 years ago, discovery of the four large moons of Jupiter by Galileo Galilei changed our view of the universe forever. Today Jupiter is the archetype for the giant planets of our solar system, and for the numerous giant planets now known to orbit other stars, and Jupiter''s diverse Galilean satellites -- three of which are believed to harbor internal oceans -- are central to understanding the habitability of icy worlds.
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Stitch Craft Create has a selection of beautiful designer sewing fabrics and materials from the likes of Tilda, Tanya Whelan, Amy Butler and Kaffe Fassett, all ideal for dressmaking and quilting. Plus a wide range of sewing patterns and haberdashery supplies to complete your sewing projects. Organise by fabric designers, colour, price or however you want to find that perfect fabric for your latest designs!
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25 April 2012
Posted in Little Learners
Getting your child to actually go outside to play and interact with other children is a big deal. A 2010 study by the Kaiser Family Foundation found that children ages 8-18 spend an average of 7 hours and 38 minutes a day using various media. With all of these distractions, how can parents pry their children away from the screen and ensure they will develop necessary social skills? For some tips and methods to help expose your child to cooperative play we sat down with early childhood specialist Melanie Turner:With so many children nowadays busy with texting, gaming, and watching TV, what are some techniques parents can use to get their children to unplug and go outside?
Parents need to remember that they are the parent. I would recommend restricting the amount of time they are able to watch TV, play on the computer, on the phone, video games and any other electronics. When they are participating in the above activities they should be closely supervised by a parent. I also would highly recommend having family meal times. When dining, make sure all electronics are off and engage them in conversation. Encourage your child to enjoy active play by sending them outside for certain amounts of time. If your child has certain interests encourage those interests. For example, if they like to ride bikes make sure they have access to a good bicycle and helmet. If your child likes to play soccer make sure there is a soccer ball around. If possible have items like hula hoops, side walk chalk or jump ropes around the house to provide a variety of things they can choose from. It is ideal if you can go out and participate as well. When a child sees that you are enjoying an activity they are 10 times more likely to enjoy it and participate. Do some messy activities outside. Encourage your children to use their imagination and don't be afraid to use yours!Especially with younger children, what are some ways parents can introduce their child to play?
There are so many ways! Young children are just beginning to explore their world. Children explore the world through their senses. Almost everything a child does when they are young is play and helps them to grow and gain knowledge of the world around them. You can start at very young age by playing peek-a-boo. Then as they grow provide things that appeal to their senses. Read books to them and make silly voices for all the characters in the story. Let them know it's ok to get messy by letting them play with play dough, bubbles, and shaving cream. Give them a cabinet in the kitchen that has pots and pans, plastic spoons and Tupperware that are just for them to play music or to just play. You are a key ingredient to your child's play. Provide an environment where it is safe for them to play.If a child is hesitant about playing with other children, what are some methods parents can use to remedy the situation?
There are a number of ways that parents can help their child deal with interactions with other children of which I will mention a few. One is make sure that you are providing opportunities for your child to interact with other children. Either through play groups, other neighborhood kids, church groups, one day or more of preschool a week, taking your child to places like the Orlando Science Center and/or enrolling them in classes like our Early Childhood Series. Also, make sure you are taking the time to play with them. Follow your child's lead when playing. Try not to correct or dominate the play but contribute to and advance the ideas, offer suggestions. Most importantly, remember to have fun!
Lastly, take a problem solving approach. If your child is having difficulty with someone in their peer group, a sibling or a friend, help them walk through the problem. You don't always have to have the answers. Help your child consider various solutions and perspectives. Ask leading questions and help your child consider the problem themselves. This way as your child continues to face new and different problems with people now, they will know how to better cope and come up with solutions as they get older.


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SamKR wrote:robertk wrote: The sutta is using conventional words to explain conditions. There is no self like a manager behind conditions deciding to do this or that: each element is conditioned by various complex conditions. These conditions are absolutely real .robertk wrote:
Yes, feeling, for example, is so real (to me).
This thing puzzles me. Isn't feeling (or any conditions) a sankhara? Can we take a position that sankhara are absolutely real (or unreal), according to the Buddha's teachings?
the thinking process consists of different cittas and cetasikas, including feeling, all arising and passing away rapidly. These are paramattha dhammas, ultimate realities. Let us consider a couple of [examples of] thinking.
1. Think of a flying purple elephant. The process of thinking that imagines this, whether a graphic visualisation or your no-frills, idea only version, consists of cittas and cetasikas. The object of this thinking is a concept, not real.
2. Think of your mother or father (whether alive or not). Again same process - the cittas and cetasikas of the thinking process are real but the object, mother and father, is concept- not real.
3. If your mother and father were right in front of you now (talking to you) and you think of them, again the object is concept, not real; but the thinking process is real. The colours are real, the sounds are real, but mother and father is concept.
Obviously example 1 is easily understood. It is number 2 and especially number 3 that in daily life we get confused by.
Satipatthana can only take paramattha dhammas for object, not concepts. Does this mean we should try not to think of concepts? Some would have us do this but this is not the middle way. All the arahants thought of concepts but they could never confuse concept for reality. Panna and sati can understand dhammas directly even during the processes of thinking that take concepts for objects.
Now there is thinking happening , trying to comprehend what was just read. The process of thinking is real and it might be rooted in lobha (desire) that wants to understand. The lobha is real - is it seen as just a dhamma , not you. There is also feeling; if you liked what was written this will be pleasant feeling - is it seen as just a conditioned dhamma, not you. And if you didn't like it there was unpleasant feeling, not you. These present objects must be seen wisely otherwise there will always be doubt and one will not gain confidence. Or one will settle for attachment to the Dhamma rather than insight. Or worse become someone whose aim is to look for little flaws thinking that this is proper investigation.


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Recipe by SHECOOKS2
"This pie is too easy and so luscious! You can substitute any flavor of gelatin that you prefer!!"
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1 (3 ounce) package
lemon Jell-O®
1 cup
boiling water
1 (8 ounce) container
frozen whipped topping
1 (9 inch)
prepared graham cracker crust
This recipe is awesome. The part I like about it best is that I was easily able to convert it to a low carb version for my diabetic father by substituting the whipped topping with lite cool whip and the gelatin with sugar-free jello... and better yet, it still tastes good and is very satisfying!
I'll definitely be sharing this with others!
I came across a similar recipe. After you dissolve the jello, whip in an 8 oz. pkg. of cream chease (take awhile to become creamy). Then add the cool whip. This is very creamy and smooth.
17 Ratings
This recipe is definitely easy and I like that you can make it with sugar-free Jell-o. However, the texture is exactly what you'd expect jello-o and cool whip to be. Also, the lemon flavor is not that strong. To make this recipe a little more appealing I added 1 tsp lemon zest, the juice of 1 lemon & 1 package of cream cheese. This gives it a smoother texture and the little extra lemon kick it lacked.
This recipe was super easy and tasted ok, but basically amounted to flavored cool whip with a crust. I think next time I'll add some cream to make it a bit thicker. I did love how easy this pie was to reduce the calories in though!
This recipe is delicious! I made this today at (5:00pm), the only reason it lasted till now (8:15pm) is it had to set in the fridge! I made the lemon..I think the lime is next! Strawberry/banana would be good too! Enjoy!
I've done this recipe a few times with some variations. Adding a little lemon juice for lemon, a little margarita mix to a lime one.
The key to this recipe though is how and when you blend it. The first time I made it I just used a spatula and mixed the whipped topping in to the mostly cooled jello until it melted together. The pie was great. Creamy.
The third time I made it I was in a hurry and I used my electric mixer for several minutes, the jello was not cooled enough and voila it was gelatinous and not very good.
So important: let the jello cool before adding the whipped topping and don't go overboard with the mixing or you will get a rubber pie.
I think there is something wrong with the recipe since 3oz of Gelatin is ALOT! I tried it with 2 oz (8 x 0.25 oz packets) and it came out like gummy candy. Please tell me its 0.3 oz, I see the potential of the recipe i juts want to make it right!
This recipe is extremely easy and it is so delicious! I made mini ones and added a few thawed out frozen blackberries to them after they set up. We loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Lemon Chiffon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 257
** Calories from Fat: 123
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Live life in the fast lane on a black cloud that's bound for glory in this Saints Second tee from Affliction. With a massive medley of bones, roses and photographic prints splayed across the front, this is Hell on a t-shirt. Don't worry, there's no repenting needed for sinfully powerful style like this.
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Mission Type: Flyby
Launch Vehicle: Atlas-Agena D (no. 11 / Atlas D no. 289 / Agena D no. AD68/6931)
Launch Site: Cape Canaveral, United States, launch complex 13
NASA Center: Jet Propulsion Laboratory
Spacecraft Mass: 260.8 kg
Spacecraft Instruments: 1) imaging system; 2) cosmic dust detector; 3) cosmic-ray telescope; 4) ionization chamber; 5) magnetometer and 6) trapped radiation detector
Spacecraft Power: 28,244 solar cells mounted on four panels
Maximum Power: 700 W
Total Cost: Total research, development, launch, and support costs for the Mariner series of spacecraft (Mariners 1 through 10) was approximately $554 million.
Deep Space Chronicle: A Chronology of Deep Space and Planetary Probes 1958-2000, Monographs in Aerospace History No. 24, by Asif A. Siddiqi
National Space Science Data Center, http://nssdc.gsfc.nasa.gov/
NASA approved two probes for the Mariner-Mars 1964 project in November 1962.
The primary goal of the two spacecraft was to photograph the Martian surface using a single TV camera fixed on a scan platform that could return up to twenty-one pictures after an eight-month journey.
During the launch of Mariner 3, the first of the two probes, the booster payload shroud failed to separate from the payload. Additionally, battery power mysteriously dropped to zero (at T+8 hours 43 minutes), and the spacecraft's solar panels apparently never unfurled to replenish the power supply. As a result, ground control lost contact with the spacecraft, which eventually entered heliocentric orbit.
A later investigation indicated that the shroud's inner fiberglass layer had separated from the shroud's outer skin, thus preventing jettisoning.