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Bigos – A stew, hunter's stew rich with meats, mushrooms, sauerkraut and dried fruits.
So today my blog bigos is made up of a slew of blurbs …
From The News.PL, a couple of days ago, they wrote about historians that uncovered a previously unknown memoir by one of the victims of a notorious WW II Nazi operation against Polish intelligentsia (called Sonderaktion Krakau of November 1939).
One of the principals, Zygmunt Starachowicz, kept a memoir of the experience with:
- Interesting Profiles of the detainees
- How he was a law graduate signing documents at Jagiellonian University when he was arrested with 182 academics
- How 20 of the 183 people died in captivity
- A memoir penned in 1941, that lay in unopened envelope for 70 years
Sadly, Zygmunt died in 1944 after being arrested by the Nazis in July 1944 [probably as a result of his activities as a member of the underground, leading clandestine lectures in law and history, and forging documents for the official "Home Army" (AK)].
In November we saw the Social Security DMF being "corrected" to remove millions of records, required by law. Also, it has become known that ordering the Social Security Applications of your ancestors is now less valuable as the parents of the applicant are now being redacted ("blacked out") for privacy rules. The rules are too complex. They should just use the Census rules of 72 years after creation, so you can predict when the redaction will end. Otherwise, it is just a complete waste of money to order the application. See The GenealogyBlog article by Leland Meitzler.
With the beginning of the month comes the Gen Dobry! electronic newsletter from Fred Hoffman. In the Vol. XII, No. 11 – 30 November 2011, issue was a listing of a website/database at http://www.genteam.at/ . It requires a cumbersome registration process to gain access to a database of 5Million people and a Gazetteer. It looks promising, as yet I have not been "processed" and have no access.
Jozef Stalin's daughter Svetlana, died in November (actual date uncertain). She was last known by Lana Peters and living in WI at the ripe old age of 85. The New York Times article should be read. She was named Svetlana Stalina, the only daughter and last surviving child of the brutal Soviet dictator Josef Stalin. The LA Times Obituary is also an excellent read.
For my bibliophiles and/or John James Audubon/bird brains, the University of Pitt has digitized the book, Birds of America . The interface is not perfect, but the work and digitization effort is extraordinary!
That is Stanczyk's Blog Bigos / Hunters stew, ended appropriately enough on wild birds.


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Fri Ext. Hours - Open 10-9
A walk through the High Museum of Art's permanent collection is a journey through time and across continents. Collections consist of more than 15,000 pieces and include 19th and 20th century American and decorative art, significant European pieces, modern and contemporary art, photography, African art and folk art.
The High's African collection has grown to encompass the dynamic diversity of African art forms from ancient to contemporary.
An independence of spirit not only defines America, but also its art.
The High's Decorative Arts and Design collection is the most comprehensive survey of American decorative arts in the southeastern United States.
The collection includes important works from Renaissance and Baroque artists like Bellini and Tiepolo to 19th century French impressionism including Monet and Pissarro.
The High is distinguished as the first general museum in North America to have a full-time curator devoted to folk and self-taught art.
You don't need to travel to New York or Los Angeles to view breakthrough work by the major artists of Modern and Contemporary Art.
Decisive moments in photography are yours for up close and personal viewing with the High's photography collection.
Experience our collection through a new lens.
An investigation of selected objects in the different curatorial areas of the High Museum's permanent collection.
Explore select objects in the High Museum's collections with our interactive mobile app, ArtClix.

subset: commoncrawl


text:
A viable, effective vaccine against malaria has long eluded scientists. Results from a preliminary study have ignited hope that a new type of vaccine could change that.
The experimental vaccine offered strong protection against malaria when given at high doses, scientists report Thursday in the journal Science.
The study was extremely small and short-term. And the candidate vaccine still has a long way to go before it could be used in the developing world.
Nevertheless, Dr. Anthony Fauci, who leads the National Institute of Allergies and Infectious Diseases, calls the findings unprecedented.
The vaccine, called PfSPZ, protected 12 of the 15 volunteers from malaria, including all six who received the high dose. By contrast, 11 of the 12 participants who weren't vaccinated came down with malaria.
"It's true to say that this is really impressive to have this degree of protection," Fauci says about the results. "But on the other hand you have to temper it by saying the numbers are still relatively small."
The trial needs to be replicated on a far larger scale, he says. And it's still unknown how long the malaria protection lasts.
The participants in this study were all bitten by five mosquitoes infected with the malaria parasite Plasmodium falciparum three weeks after getting the vaccine shot.
Because everyone got exposed at the same time, this study wasn't designed to show how PfSPZ works over time. For any vaccine to be successful in the field, it would need to ward off the disease for years after the inoculation. Three weeks would be way too short.
Previous experimental vaccines have shown some effectiveness against the malaria parasite, but none have provided high levels of protection against the disease. In November, another candidate vaccine showed disappointing results in tests among young infants, though it provided children moderate protection against the parasite.
PfSPZ is different from these previous vaccines because it uses whole, weakened parasites to trigger an immune response, instead of just a small part of the parasite, like a protein on its surface.
"We don't have any vaccines against parasitic infections like malaria because the parasite is so complex. It changes itself in your body. It morphs from one stage to the next," says Stephen Hoffman, the CEO of the Rockville, Md., company Sanaria, which developed PfSPZ.
Specially, PfSPZ gets certain immune cells, called T cells, to attack the parasite directly, instead of relying primarily on an antibody response.
"The idea that somehow one is going to make a vaccine that just attacks one of those thousands of proteins, and that's going to provide long-term protective immunity has always seemed odd to me," he says. "But that's what all the other approaches are about."
Sanaria is moving quickly to conduct larger scale trials of PfSPZ in Africa. A study in Tanzania is slated to start in six weeks.
If things go well with the upcoming trials, Hoffman says, the earliest the vaccine might be available for widespread use would be in late 2017 or early 2018.
You're listening to ALL THINGS CONSIDERED from NPR News.
Malaria is one of the most devastating diseases in the developing world, but it has no viable, effective vaccine. Today, researchers are announcing a new vaccine that blocks malaria when given at high doses.
NPR's Jason Beaubien reports that based on one early laboratory trial, there's optimism about this new prospect. But it still has a long way to go before it can be used effectively worldwide.
JASON BEAUBIEN, BYLINE: According to the World Health Organization, there were roughly 220 million cases of malaria in 2010, almost all of them occurring in the poorest nations on Earth. The pounding fever makes many people unable to walk, never mind work. And in Africa alone, malaria claims hundreds of thousands of lives each year. For decades, finding an effective malaria vaccine has been the holy grail of tropical medicine.
DR. ANTHONY FAUCI: Parasites like malaria have been really very confounding in our ability to develop very good vaccines that are highly effective.
BEAUBIEN: Dr. Anthony Fauci is the head of the National Institute of Allergies and Infectious Diseases at the National Institutes of Health. He says the results of a phase one clinical trial of the new vaccine, which are being published today by Science magazine, are quite impressive. Phase one studies generally test whether a new drug or product is safe. This trial, however, showed that this vaccine was not only safe, but among the six people given a full dose, it completely protected them against malaria.
FAUCI: That's very good, and in some respects, it's true to say it's unprecedented. But you have to immediately say remember, that number is a rather small number. Six is a small number.
BEAUBIEN: Fauci says the vaccine is going to have to be tested on a much larger scale, and he says there are still many questions about whether it can provide long-term protection against malaria. This vaccine is different from earlier attempts at a malaria vaccine in that it functions by getting certain immune cells to attack the parasite directly rather than by creating a traditional anti-body response.
STEPHEN HOFFMAN: What we are doing is very different from what's happened before, and I was involved with what's happened before for many, many years.
BEAUBIEN: Stephen Hoffman is the CEO of the Rockville, Maryland, company Sanaria, which developed the inoculation. He says rather than try to isolate one part of the malaria parasite and get the human body to develop a defense against it, his new vaccine uses a weakened form of the entire parasite as the vaccine.
HOFFMAN: We have demonstrated, for the first time in the history of malaria, that one can completely protect individuals against malaria-infected mosquitoes.
BEAUBIEN: One drawback of the new vaccine is that it has to be injected intravenously, making it complicated for mass campaigns. Field tests will also have to see how well it responds to different strains of the parasite. Nevertheless, an official from the World Health Organization's Malaria Control Program in Geneva calls the results released today interesting and an important scientific achievement. Sanaria is moving quickly to conduct larger scale trials of the product in Africa. A study in Tanzania is slated to start in just six weeks. Hoffman at Sanaria says if things go well with the upcoming trials, the vaccine may be available for widespread use by late 2017 or early 2018.
Jason Beaubien, NPR News, Washington. Transcript provided by NPR, Copyright NPR.


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(Please ignore the date as this is the only way to keep this post at the top)
Check out my other blog at http://www.familytreesmaycontainnuts.com
My you have been busy!!!! I go to work and come home and there are tons of blogs. Nice work.
Thanks. Some of them are reposts from my other blog but they are about my family so here they are.
I love both of your blogs; you have done some very creative things.
Thanks Lori for all the nice commets on my blog.I'm just a newb at this and your blogs inspire me!Thanks!
Thanks for the info about the flowers over at sunnymama's blog! I also love doing genealogy. :)
Thanks for visiting my blog. I bought my apple door post at Michael's, but I sure wish I could paint like that. Glad you stopped by.
I love your blogs, but I am impressed at your supportive nature towards others. Thank you
Thanks to all of you for your kind words here. Frances you made me smile a big smile this morning. Thank you.
Thanks so much for coming to visit GrannyMountain today and please come often! I too like geneology!
joy c.
Hi from Scotland Lori! It's nice to get to know you through your v. interesting blogs and I will visit again soon. Kindest regards, Janice x
Fascinating blog! I've sort of "inherited" the role of family historian/genealogist. With so much information available online, it almost feels like 'cheating' compared to what previous generations had to do with all the letters, the traveling, the dusty books in courthouse basements ... but I'm definitely not complaining!
Thanks for stopping by and leaving the nice comment.
Bye for now,
Hey! I love geneology, too! Isn't it completely addicting? I see you have a lot of French ancestry. I am largely Scottish. Isn't it wonderful to find out where your people come from, as well as their stories?
Thank you for stopping by Home Musings...Also what is Carnival of Geneology?? I am inspired by your blog...I must get back to my family history studies!!
I completely forgot to answer your question about what was in the champagne flutes. No, it's not Prosecco (but very good guess); I faked it! It was July 4th, liquor stores were closed (here at least), and I had nothing sparkling to use. I had a little bit of white zinfandel -- I poured some in the bottom of the flutes and topped it off with Sprite.
Are you disappointed?
Then I needed something colorful to put in the empty bottle for the photo, so I poured in some merlot (only about an inch in the bottom) and filled it with water. Pretty color, but I definitely poured it down the sink as soon as I finished taking the pictures.
Now you know .... ;)
Bill @ Affordable Accoutrements
Thanks for commenting on my "rust"!!! Love your blog...especially the "it's mine and you can't make me". Very cute!
Hi Lori,
Thanks for stopping by and commenting on my 'morning coffee' post --- yes, this time the beverage is what it appears to be! In fact, I slurped down both cups before I packed everything up and hauled it all back inside ... then quickly got ready and rushed off to work! That was the illusion this time -- that there was anything relaxing about that little endeavor! And, yes, c'mon down and we'll go estate sale shopping! Glad you liked the glass plates ... hope the rest of your week goes well.
Bye for now,
Hey Lori, Thanks for coming by and visiting me... I love it when I meet new friends through blogging... Love you blog it is so interesting... Have a super day my new friend!
What an interesting blog you have. I will read you other one at a later time. I just recently left the lower Mainland of BC for Manitoba, I miss it. Especially all of the sweet friends that I left behind. Thank you for stopping by my blog and leaving a comment. You are right, we do live in a wonderful country that is just waiting for us to discover it and I am enjoying the process. We were in Saskatchewan this week. I will be blogging on it next Wednesday. Hugs ~cindy s~
Lori, I love your look. and I love your blogging. I want to say how much I appreciate your encouragement. It is helpful to know that someone cares and is reading.
Very nice blogs. Always enjoy them. Glad you fojnd time to visit my post. Thank you,
Hi Lori..
thanks for the offer to help with links..
and I LOVE your blog!!
stop by and see me in Denver Colorado USA!
♥ smiles!
hi again Lori..
something happened while posting the comment..
I do NEED you help with linking!!
Thanks again Lori for coming by my blog. The day of 9/11 has been life changing for many as you say.
Thank you for the comments on my blog! I set the email from no to yes....is that what I needed to do to make sure they show up? Both of yours did...I have worked on about 7 different trees and I am so like you, I just cna't get enough! This is a beautiful site, I will have to think about starting another one for my genealogy....oh dear! :) Sandy
Thank you for taking the time to comment on my blog. Appreciate it.
And you are so right. The grandparent/grandchild relationship is something needed today.
You've been invited! Come celebrate your home with us in "Show off your cottage Monday"!
Hi Yet ( remember that name)I remember the time when we sent you and mom to Ont. Do know what Vic and I did when you were gone? well we had a three day party. Parents were out looking for there kids. Police visited us ,one morning a Dad came looking for his son and just at the right time Dad walked up the driveway and saved the kids skin by saying that he was home the whole time. He never lived in that house ever.cool Dad eh HA HA, when you guys got back we yhought we had the house cleaned pretty good of the party than when mom sat down on her chair Vic and I saw at the same timea beer bottle cap under the TV.He got moms attention and I made a dive for it We were not caught.Fun had by all.Love you Dot
Hi Lori! There is no shortage to get comments for you.! I love them, but it takes time to collect people who would leave a message. Many readers enjoy a blog, but to leave a note, that is not so easy for many.
Anyway I am happy that I can do this, because it was not easy to get here where I am in blogging. Love: Blue Bird/Julia :-)
Lori, I came in to thank you for stopping by to visit...I always love meeting new people! I loved the story about your Mom...left a comment there...
I followed you here from your comment on "That Old House." This time I chose an ivory colored acrylic sink. I use clorox to clean it. Maybe that will work for your sink.
Hi Lori - It is so kind of you to check in on my blog occasionally. Hopefully my blog will be really up and running by next week. It is a pretty slow process with me as i am a real computer technoslug. Just wanted to stop by and say hi!!
Hi Lori,
This is my first visit to your blog, but I enjoyed browsing it. Great story about the train ride (pea soup and steak)! :) Keep up the good work, and stop by and see me at email@example.com. :)
do you have a code for the listing of the family tree names?
my email is email@example.com
I've awarded you the "Happy 101" award. You can read about it and pick it up here: http://beckysgraceandglory.blogspot.com/
Lori, This is my first visit to your "other" blog. I am interested in researching my family roots too and plan to explore that in 2010. They all originated from Canada.....--Delores
Hello from New Hampshire! I just found your blog, and I love this "leave a comment" I wandered on in via Lucy Consentino's blog...
Hi Lori, I have just given you an award "A Bloggers Best Friend" The instructions are on my blog. http://branchingoutthroughtheyears.blogspot.com/2010/01/thank-you-lori-at-genealogy-and-me.html
and the badge at:
Thank you for all you do in the multi-faceted blogger land you help in.
Thanks for commenting on my blog and attempting to help me in my decision between FTM and Legacy. And now, I found your other blog and not just the fun one! I look forward to following you and your blogs! Astrid.
Hi Lori!!!
Thanks for stopping by my blog! My daughter is already getting better at dancing, that post was from 6 months ago, they do grow fast! I hope we can have a boy to see if your theory is true,lol:) Have a blessed day!
For Him,
what a lovely blog you have here...thanks for commenting on my Home Alone post. Hope you'll visit again soon...and I will too!
follow me: Living Creatively with Flory
Hey Lori,
Just stopped in to say HI. I've been so busy lately and it will continue until the end of the week at least. Hopefully, I will get a break soon. I can't wait for Spring!
Hello, hello! Just stopping by to read some of your wonderful posts! I love your blog banner by the way! :)
A guest book is really nice to have here.
Is it to be kept separate from comments.
You have been awarded the Ancestor Approved award for your great work on your genealogy blog...please stop by my blog and pick up the award (by right clicking on it and saving it to a .jpg) and then post the below information with the picture, using the format I used when receiving it.
The Ancestor Approved Award asks that the recipient list ten things you have learned about any of your ancestors that has surprised, humbled, or enlightened you and pass the award along to ten other bloggers who you feel are doing their ancestors proud. Here are the 10 things I have learned from my ancestors.
Hello from Oklahoma. I have been researching my families for years, and last night all of a sudden I thought of doing a blog on family researching...I built one, and put a couple of items on it...but I really don't know how to start. Floundering a little...I tried to join the geneobloggers site, but I can't get to anything but the menu. I would like to get started on this...do you have any suggestions.
is my blog...
Hello, you don't know me but I too am related to Marin Boucher through one of his son's with Perrine, Pierre Boucher. He is my 9th Grandfather. I haven't had a chance to go through your website but have you found this site? http://www.nosorigines.qc.ca/genealogie.aspx?lng=en. It is wonderful and has lots of information. Just do a search for Marin Boucher.
Happy blogoversary :)
Hey Lori,
Just a funny blogger wrinkle to tell you. Often when I post a comment on someone's blog, your blog address sort of flies across the comment area. I wonder what that's about. Nothing either of us can do about it, it's just a weird little thing. Sometime's it's one other blog as well. Who knows? ! Hope you're having a good start to the fall. Enjoyed your story on sunday favorites this week! (sept 10)
Great site
I guess we are related somehow , Its nice to see others that are intersted in their history
Thanks for your nice comment on my blog. I'm loving what you're doing here with yours, too!
I love this blog also. Your doing so good with your genealogy search and setup. This will be a family treasure for all related to you. Thank you for joining my Genealogy blog..The Branches on Our Tree.
Hi, Lori. Thanks so much for visiting my first post and commenting. It gave me the opportunity to find your very interesting blog. Our family tree is still on paper only...need to get busy now that I have found your work. Thank you!


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About CVLIThrough an agreement with studios and producers, the CVLI Church Video License provides legal coverage for churches and for other ministry organizations to show DVDs and videocassettes of motion pictures. (Each organization needs to be specifically covered.) Coverage includes playing just a few seconds of a movie all the way up to showing the full-length feature.
The Church Video License is one of the most cost effective and convenient ways for churches and other ministry organizations to protect themselves from the possibility of being fined for illegal use of DVDs and videocassettes.


text:
25+ Seinfeld-isms
On July 5, 1989, "Seinfeld" made its debut on NBC, yada yada yada, it's turning 25 this week. To celebrate, we've compiled more than 25 Seinfeld-isms — words or sayings that have entered the everyday lexicon from the show. Not that there's anything wrong with that.
By Compiled by Merrisa Brown, mySA.com
Photo: © NBC Universal, Inc.


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Thursday, March 3, 2011
I Stopped Short
Posted by Dawn at 6:27 PM
52 comments:
- Mom Taxi Julie said...
Or even better, putting your hands out to catch your kids vomit. We can't help it, we just do it.
- March 3, 2011 at 11:05 PM
- DeeAnne said...
it is instinct.... and not limited to cars....
What do you do when one kid gets too close to the curb?
What about a random adult male?
yep... Been there.
- March 3, 2011 at 11:07 PM
- Six-Pack Momma said...
C'mon...haven't you seen Blind Side? You could totally save your passenger!
- March 3, 2011 at 11:09 PM
- Dawn said...
Uh no, Julie. I'm 100000% positive I've never caught my kids' barf. I run the other way when they throw up.
- March 3, 2011 at 11:15 PM
- V1nce said...
A guy's reflex when stopping short is quickly hitting the passenger seat belt release and saying "See ya!"
Or maybe it's just me. Hmmm. I had TWO brothers once...
- March 3, 2011 at 11:30 PM
- Kate Serra said...
lol i actually set my purse (and in college, my backpack) on my passenger seat, so if i don't flail my arm out, the purse goes flying and everything falls out... my husband looks at me like i'm crazy when he's riding and i whack him in the chest while doing the arm flail.
- March 3, 2011 at 11:37 PM
- bearhugg said...
LMAO!! I've got to remember to put down the glass of whatever I'm drinking before I read your blog so it doesn't end up coming out my nose! 'karate chopped their head off'! LOL! Anyway, I was reading your FB post and I was going to dispute the moms claim to a monopoly on the protective arm extension and thought better of it. As they say, discretion is the better part of valor ;) For what it's worth, I do that religiously. I also couldn't help but think of Frank Costanza.. 'You stopped short with my wife!' I've got Seinfeld on the brain. That's twice in one week! :)
- March 3, 2011 at 11:52 PM
As a Seinfeld fan, you know that at least one guy does it.... Frank Costanza! ;)
- March 3, 2011 at 11:55 PM
- Dana of Oz said...
It's not just mom's that do it either. I don't have kids but do it with my full grown friends sitting in the passenger seat.
- March 3, 2011 at 11:56 PM
- Nate B said...
I do that with my wife if I have to stop suddenly. I get it from my dad, who I'm sure got it from his dad, and so on down the line. I don't have kids, but I'm sure I'd do the same with them if I did. I've been known to do it without passengers, so don't feel to strange
- March 4, 2011 at 12:29 AM
- Dawn said...
According to my friend, Don, guys do it just to cop a feel. I feel like warning his girlfriend, but I have a feeling she probably already knows.
- March 4, 2011 at 12:56 AM
- Frau Mahlzahn said...
**** It's just one of those mom things, like licking your finger to wipe dirt off your kid's face
I've been tempted to do that one or the other time... (but am proud to say never have).
I remember my mom doing that arm thing and just automatically assumed that mom's do that. Since I hardly ever use the car, I found myself snapping out my arm when the...
tram stopped short, *ggg*.
Must be genes, I'm sure.
So long,
- March 4, 2011 at 1:40 AM
- Kimberly said...
I do that too. My kids just laugh at me. One day they'll do it too...and I can laugh back.
- March 4, 2011 at 3:00 AM
- As Cape Cod Turns said...
"My dad was scared the arm was going to come down and crush the car before he had the chance to drive through the toll, so he whipped the coins at the basket and gunned it like he'd just heard, "Gentlemen, start your engines." My sister and I were flung to the back of the car where we were plastered against the rear door, looking much like the bugs on the windshield."
This had me laughing out loud!!! I do the arm fling too. Don't know why, just your average citizen trying to save lives, one front seat passenger at a time.
- March 4, 2011 at 6:01 AM
- kimikki said...
Having witnessed an un-seatbelted two-year-old break a windshield with his head, I say keep doing the arm flail. And, dang it, buckle them up! As the slogan used to be, "Belt someone you love".
- March 4, 2011 at 6:02 AM
- JeanM said...
I actually do this all the time. My hubby has had my arm flung out to stop him from flying forward countless times (then again if he had great life insurance on himself hmmmm). I think it is just instinct on our parts. Now barf NOPE I would never try to catch that!!!!!
- March 4, 2011 at 6:04 AM
- Donna said...
I'm just liking that moms have "puma like" reflexes.....
- March 4, 2011 at 6:06 AM
- Rebecca M. said...
I do the same thing all the time as well - no matter who is in my car! Just another one of those mom things! Kind of like the "baby sway" all moms do...you know, the slow rocking side to side whenever we hold a baby (even if it isn't ours!)
- March 4, 2011 at 6:10 AM
- Kristin of course said...
It's all part of that Mom Reflex - I attribute it to the many times my arm flies out to stop a kid from running into the street or in the parking lots or into the burning stove. It's a Maternal Mom Thing because Dads think the kids should learn a lesson.
- March 4, 2011 at 6:52 AM
- ELC said...
Really does seem like instinct, doesn't it? Mother Nature is amazing.
- March 4, 2011 at 7:00 AM
- Jen@Scrapingirl said...
My hubby did that to me once. But I yelled at him, cuz I thought he was trying to grab my boob, not save my life. :)HA!!
- March 4, 2011 at 7:00 AM
- Laura said...
I don't do it yet, because my kids are still too small for the front seat. But I have very vivid memories of my mother doing it to me--and me laughing at her. I'm sure some day the chickens will come home to roost regarding that.
- March 4, 2011 at 7:01 AM
- Krys72599 said...
For the record, I haven't birthed any babies from these loins, and I do it.
And my husband does it, too (yes, a father of two now-adults) but he's karate-chopped me across the chest more than once!!!
- March 4, 2011 at 7:03 AM
- Laura~peach~ said...
my husband nearly removed my left boob when someone pulled out in front of us not too long ago... and come to think of it my left boob has been nearly removed several times over the years by him... like the night the huge Buck ran out in front of us ... I did not get the word deer out of my mouth before CHOP! and CRASH we hit it.... so yes some men do have the chop down too well as BOTH time I did have my seaty belt on... lol I am a chopper too and usually have to laugh as my purse still goes flying to the floor ...
- March 4, 2011 at 7:13 AM
- The Mommy said...
Guys definitely do this (and you're right probably to cop a feel) but when I was a new driver (ahem) I pulled out in front of some dude and he plowed into me. His knuckles on his right hand were bloodied because he flung out his arm in front of his girlfriend (who was the size of a small child). And then he wanted me to lie about who was driving because he wasn't insured. Moron. Of course, I was young and stupid so I did. Bigger moron.
- March 4, 2011 at 7:42 AM
- Shari said...
Oh man this one had me laughing hard early this morning and now my family thinks I'm crazy LOL!!!
I totally remember my mom doing the arm band thing to me heck she still does it!!! I am guilty of doing it to my kids as well who are too small to sit in the front seat so as you can see I'm practicing.
That part about you and your sister is just too funny!!!!
- March 4, 2011 at 7:48 AM
- Donna said...
I too do this all the time.
When the kids were little we didn't have seat belts so I thought that is why I threw my arm over. I do it even when I have my cat in a carrier. I do it with my purse, heck I do it when nothing is even on the passenger side.
But I am with you Dawn...never would I catch barf ! I seem to be the only one around here that cleans it up but I won't allow it in my hand.
- March 4, 2011 at 8:07 AM
- Crazy Mom Tats! said...
Yup, it's Mom's gut instinct. All good moms do it.
- March 4, 2011 at 8:14 AM
- Janice said...
Not just a mom thing. My husband does this, always has. I don't on the other hand, I just curse when my purse ends up on the floor with everything thrown out of it.
- March 4, 2011 at 9:07 AM
- Sila Lumenn said...
Ohmygosh Julie! I totally caught my daughter's vomit in my hands when she was a baby. Every.Single.Time. LOL
Dawn, I snort-laughed all the way through this post because I'm an arm flinger from way back. My husband gets a bit peeved when I do it to him. He doesn't seem to understand this is mom instinct and there's nothing that can be done about it.
*hugs* from one arm flinger/finger licker/gum catcher to another.
- March 4, 2011 at 9:14 AM
- ~Tammy~ said...
wow, by the other comments, this one will seem so off topic... but is the car in your picture a right hand drive?
- March 4, 2011 at 10:17 AM
- mommyrox said...
How awesome (car part). We had a red pinto wagon. I would lay in the back wagon part while my dad drove and heck, I turned out just fine. BTW I do the arm thing when there is no one in the car.
Yikes-I did just say I turned out fine huh? Oh well.
- March 4, 2011 at 10:24 AM
- Autumn said...
My mom does this!! (Even though her children are 17, and 28!)
I believe it's from when I was small, because the rules for properly restraining kids, just were not there! I remember being my daughters age (5) and riding from Hilton Head to Savannah and back in the front seat. NO WAY IN HELL I would do that today! She's still in the back, and in 5 point harness carseat!
All that said...I only do this if I have things in the front seat that I don't want crashing down into the passenger floorboards of my van! My children have never ridden in the front seat (9, and 5) and when my husband does, I don't try to hold him in the seat...but I'm pretty sure there was at least one occasion that HE flung his arm out to stop ME. !!
- March 4, 2011 at 10:30 AM
- Beth said...
LOL. My Mom did the arm thing and *sigh* I do it too. I have also wiped a kids face with a bit of spit. (Swore I'd never do that).
I have put out my hand for gum and stuff they chewed but didn't like.
Never ever have or will try to catch barf.
- March 4, 2011 at 10:36 AM
- Ki Vick said...
I knew a guy who did this to his girlfriend once, and it snapped his elbow. Seriously. Be careful doing this. Your arm is not going to save anyone, inertia and body mass will win every time.
- March 4, 2011 at 10:55 AM
- V1nce said...
The rule for catching barf is you have to fling it back at who did it. Same rule for those feces slinging monkeys at the zoo!
- March 4, 2011 at 3:12 PM
- Jennifer said...
I don't have kids and I do this. I'm protecting my purse :-)
- March 4, 2011 at 3:33 PM
- Jillybean said...
How else will we prevent or fries from flying all over the car?
- March 4, 2011 at 6:24 PM
- Shoshanah said...
I don't have kids and I do this. I think it's because I normally have my purse on the passenger seat, and I'm trying to stop it from flying and spilling everywhere.
- March 4, 2011 at 6:40 PM
- Robin said...
I'm guilty of that too. It's sort of embarrassing when you have an adult passenger... ; )
- March 4, 2011 at 6:54 PM
- Vicki said...
I do the same thing for WHOEVER is sitting in the passenger seat... my kids, their friends, hubby, my mom, perfect stranger...doesn't matter. I'm pretty sure it is genetic and comes from the fact that when I was 18 months old, I was sitting on my mom's lap in the front passenger seat when my dad turned in front of another car. I went through the windshield on impact, my mom grabbed me by the ankle and hauled me back in before I went all the the way through. NEVER underestimate the puma-like reflexes of a momma!!
- March 4, 2011 at 7:15 PM
- Jacqueline said...
My dad used to do this to me all the time when I was little. Back then I used to sit in the middle front seat, right next to the driver. I got whacked in the chest all the time! It's a good thing cars no longer have that seat.
- March 4, 2011 at 7:54 PM
- Jennifer Magreevy said...
I think it is a reflex. frankly, my purse is typically on the passenger side seat, and I hate having to retrieve all the loose items that roam around the floorboards after my purse falls. So while my husband likes to think I'm being "soooo protective" of him, considering he's 6'2" and 210 pounds, I'm really just protecting my purse. OH, and sometimes he, in the passenger seat, will throw his arm out on ME as I'm throwing my arm to protect the phantom purse. So it works both ways. :)
- March 4, 2011 at 9:54 PM
- Forty Pound Sack said...
Me, too! I do the arm thing ~ and I am not a mom. Maybe it's a genetic trait carried by the female chromosome?
- March 4, 2011 at 10:19 PM
- Stressed Out said...
Too Funny - the first thing I thought of when you said it must not be a guy thing was the Seinfeld episode!
Just last week my 13-year old asked my why I did it to her and I told her it was an instinct. She pointed out the physics behind a crash and told me I'd never be able to save her life had it been a real accident. I told her "But, aren't you glad I would at least *try*?"
- March 4, 2011 at 10:21 PM
- mema said...
I do the arm thing too and my youngest are 28! another thing I do is the "rock". You know, you may be carrying a bag (big brown paper bag) of gorceries, and you stop to talk to someone and all of a sudden you realize the bag is now being held on one of your hips and I am doing the "mom rock" back and forth so my gorceries don't start fussing and end my conversation before I am done! does anyone else do the "mom rock"? um, if not, please just ignore this reply.
- March 5, 2011 at 12:10 PM
- Missi said...
I don't do the arm fling unless it is to save the stuff in the passenger seat from flying into the floorboard, like my purse, work bag & book.
To the people who mentioned wiping their kids dirty mouths. I did that once & learned real fast I didn't like it. So I'd I started telling my child to stick their tongue out & I'd get my thumb real "wet" & go to town cleaning their face w/ their own spit, lol.
- March 5, 2011 at 3:10 PM
- Jessica said...
I do that too! I'm not sure why though bc both of my kids are in car seats in the back... I guess I'm preparing for when the oldest can sit in the front with me?!
- March 6, 2011 at 11:26 AM
- Chas said...
I'm afraid I only reach to save whatever drink is in my cup holder- bad mom! But to be fair, neither one of my children are old enough to be in the front seat yet. On a side note, I'm a total germ-o-phobe. My kids lick their own fingers. AND if there isn't spare paper anywhere, they're chewing their gum until their jaw cramps shut. But they know that's the gum chewing risk, & they're OK with that.
- March 6, 2011 at 2:51 PM
- Tiffany H. said...
my mom never did this, instead it was my dad. I'm 22 and he still does this if I ever go anywhere with him.
- March 10, 2011 at 12:31 AM
- Bethany said...
I do that and I'm not even a mom. However, my dad didn't do it...but guys tend to keep a grip on the back of the passenger seat, I've noticed. I wonder why?
- March 10, 2011 at 1:46 PM
- Mama Padawan said...
Can I tell you what I tell my kids when they get some imaginary pain on one of their limbs? "Just cut it off and it won't bother you any more, honey." :-D
- March 21, 2011 at 2:51 PM


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Falafel — those crispy, filling fried balls of mashed beans, herbs and spices — is found in cafes and homes all over the Middle East and parts of Africa. It's like a common language shared among sometimes fractious nations.
But until recently, I always thought falafel was made one way — garbanzo beans, onion, garlic, parsley, cilantro and cumin. (That's how my Sudanese mother taught me.) But it turns out there are many recipes out there, each with a flavor distinct to its region.
So I set out to investigate in my backyard — the Bay area, in California. At my first stop, in Fremont, I met falafel-maker Ramzi Totari, who came to the U.S. from Israel to go to college.
"The falafel is part of the tradition in every one of the Middle East countries," says Totari, who owns Falafel, etc. "Every street corner has a falafel stand on it. We don't have hamburger stands, we have falafel stands."
Totari was born in Nazareth, Israel, where his father owned a falafel shop. He's Israeli-Palestinian, and where he comes from, Palestinians and Jews make falafel pretty much the same way.
First off, the oil has to be hot so the falafel balls dive like swimmers to the bottom and rise back up again. The idea is to get the falafel balls crunchy on the outside, but not oily on the inside.
Despite being proud of his falafel chops, Totari admits the dish most likely originated in Egypt.
That led me to Pharaoh's Mediterranean Sandwich Shop, an Egyptian-style restaurant that recently opened in San Francisco. Not surprisingly, falafel, or taameya, as most Egyptians call it, is one of their best sellers.
In the back kitchen of the restaurant, Yasmin Elmorsy explains that the Egyptian style of falafel is made with fava beans, not garbanzo beans.
"We are Egyptians eating fava beans from so long ago," she says, "so surely the pharaohs are the first to make the falafel!"
Middle Eastern cookbook writer and cultural anthropologist Claudia Roden says traces of fava beans have been found in tombs of the pharaohs, and some believe paintings inside the tombs show cooks making falafel. But Roden says no one can be sure.
Another theory posits the dish originated with Egypt's Coptic Christians as a substitute for meat during Lent.
Now, thousands of years later in San Francisco, Elmorsy, her father and four brothers are running a restaurant that offers falafel made the same way.
She mixes the fava beans with cilantro, parsley and onion until it's as smooth as possible. Then she adds spices: salt and pepper, sesame, and most importantly, coriander. After a few minutes of frying, the falafel look more like small hamburgers than balls.
Why Egyptians use fava beans and others garbanzo may have more to do with available food crops than taste. But I also learned that there is a third way — a hybrid.
"Fava beans and garbanzo beans. It's my Lebanese way!" laughs Leila Sfeir. She moved here from Lebanon with her family more than 30 years ago and runs a small catering business in Fremont.
Sfeir 's mixture — chock full of parsley and cilantro, looks more vegetable-y than bean-y. Her falafel balls, a bright green hue, get deep fried in a wok on the stove before being wrapped in pita bread with lettuce and tomatoes.
And? "Tahini sauce," she says. "Soak it good."
So maybe it's not really who makes the best falafel, but, as Roden says, "It's the way you were brought up eating it that means everything to you."
Falafel Recipe
by Hana Baba's mother, Nawal Elbager, of Sudan
(makes about 20 servings)
3 cups dried garbanzo beans, soaked overnight
1 tablespoon salt
1 tablespoon minced garlic
3 tablespoons chopped Italian parsley
Half a yellow onion, chopped
1 tablespoon baking soda
Oil for frying
(1 teaspoon salt/1 teaspoon ground cumin for final sprinkling of finished falafel)
Mix all ingredients in a food processor until smooth. This is the falafel mix.
Prepare frying pan with plenty of oil for deep frying.
Scoop up a portion of the falafel mix, roll it in your palm into a ball, then flatten slightly by patting the top. Drop it carefully into the oil once the oil is hot.
The falafel is ready when the color turns light brown. Drain on paper towels.
Prepare a mixture of 1 teaspoon salt and 1 teaspoon ground cumin and sprinkle it on top of the falafel and enjoy!
PALESTINIAN/ISRAELI VERSION: Follow the above recipe, but add 1/2 tablespoon cumin, 1/2 tablespoon hot sauce and 1/2 cup water after mixing beans, cilantro, parsley, onion and garlic. Use a meat grinder, not a food processor, to keep ingredients from getting too mashed, says Ramzi Tori.
EGYPTIAN VERSION: Follow the above recipe, but substitute split fava beans for garbanzos, swap garlic for 1 tablespoon sesame paste (tahini), swap 3 tablespoons parsley for 1 cup of parsley and cilantro mixed, decorate finished falafel with sesame seeds and ground coriander seeds, says Yasmin Elmorsy.
LEBANESE VERSION: Use 2 cups of favas and 2 cups of garbanzo beans, soaked overnight for this hybrid falafel. The next day, prepare the mix, combining the beans, 2 bunches of parsley, 2 bunches of cilantro, 4 garlic cloves and 1 bunch of green onions in a food processor. Then mix in 1 teaspoon salt, 2 tablespoons sesame seeds and 1 teaspoon cumin. Add 1/2 tablespoon baking soda and 2 tablespoons water to the mix just before frying, says Leila Sfeir.
Middle Easterners - for that matter, a lot of American Middle Westerners - can get pretty passionate about falafel. Those crispy fried balls of mashed up beans, herbs and spices have been called a national dish of both Israel and Egypt. Until recently, Hana Baba of member station KALW in San Francisco, thought falafel was only made the way her mother makes it. Her family is from Egypt's neighbor, Sudan. Wanting to find out more, Hana went falafel shop hopping around San Francisco and sent us this report.
HANA BABA, BYLINE: First, I went to what I know best - a place that makes falafel the way my mother taught me - with garbanzo beans, otherwise known as chick peas.
RAMZI TOTARI: And we add onions, garlic, parsley, cilantro, cumin.
BABA: Ramzi Totari is the owner of Falafel Etc. in Fremont, California. He was born in Nazareth, Israel, where his father owned a falafel shop. Totari came to the U.S. to go college - worked in the high tech industry for many years - but falafel was in his blood.
TOTARI: In every one of the Middle Eastern countries, every street corner has a falafel stand on it. They don't have hamburger stands, they have falafel stands.
BABA: Totari is Israeli Palestinian, and where he comes from Palestinians and Jews make falafel pretty much the same way.
BABA: And as my mother always told me, the oil must be hot, just like Chef Ramzi's, so the falafel balls dive like swimmers to the bottom and rise back up again.
TOTARI: If you cook it just right, as soon as you put it in the oil, the outside shell seals, and so it doesn't allow oil to get into it.
BABA: He's right. Crunchy on the outside, not oily on the inside. Is his way the best? Of course, he says. But despite being proud of his Palestinian-style falafel , Ramzi Totari admits the falafel most likely originated in Egypt.
BABA: Pharaoh's Mediterranean Sandwich Shop recently opened in San Francisco, and not surprisingly, falafel, or taameya, as most Egyptians call it, is one of their best sellers.
UNIDENTIFIED MAN #1: Can I have an extra order of falafel?
UNIDENTIFIED MAN #2: Yeah, sure.
BABA: And in the back kitchen of the restaurant, Yasmin Elmorsy is getting ready to make a fresh batch.
YASMIN ELMORSY: This is the fava beans that were soaked yesterday.
BABA: That's right. Fava beans, not garbanzo. This is the Egyptian way.
ELMORSY: And we are, Egyptians are eating fava beans from so long ago, so surely there are the Pharaohs who were the first to make the falafel.
BABA: Traces of fava beans have been found in the tombs of the pharaohs. And it's possible falafel has roots in ancient Egypt. Another theory is that the dish originated with Egypt's Coptic Christians as a substitute for meat during Lent. And now, thousands of years later in San Francisco, Yasmin, her father and four brothers are running a restaurant that offers falafel the same way.
ELMORSY: So, it's a family restaurant and with my mother's recipes - she passed away. So, she teach me and I taught my father and my brothers how to do the recipes.
BABA: Yasmin mixes the fava beans, with cilantro, parsley and onion until it's smooth as possible. Then she adds spices: salt and pepper, sesame, and most important - ground coriander.
ELMORSY: So, be generous with the coriander. It makes the taste of the falafel.
BABA: Yasmin shapes her falafels into what look like small burgers. And after a few minutes of frying, I get to try my first ever fava bean falafel. Mmm, coriander. Maybe one difference is that this is heavy. It's dense, so it feels more like a meal. Very flavorful. Mmm. Why Egyptians use fava Beans and others garbanzo may have more to do with available food crops than taste. But I also learned, there is a third way - a hybrid.
MADAME LEILA SFEIR: Garbanzo beans and fava beans - it's my Lebanese way.
BABA: Madame Leila Sfeir moved here from Lebanon with her family over 30 years ago. She runs a small catering business in Fremont, California.
SFEIR: Who makes the best falafel? Me.
BABA: Leila's mixture - chock full of parsley and cilantro - looks more vegetable-y than beany. Yours is very green.
SFEIR: And tasty. I put a lot of green. I like the green.
BABA: After frying, she puts three falafel balls, along with lettuce and tomatoes, on top a dinner plate-sized pita bread.
SFEIR: Tahini sauce, soak it good.
BABA: She wraps it in the pita and the sandwich is complete.
SFEIR: I make it all yummy. I like it and I make it again and again and I keep making.
BABA: And maybe it's not really who makes the best falafel. As one food historian reminded me recently, it's the way you were brought up eating it - that means everything to you. For NPR News, I'm Hana Baba in San Francisco.
SIMON: And you can find falafel recipes and share a couple of your own at our website, npr.org. This is WEEKEND EDITION from NPR News. Bon appetit. I'm Scott Simon. Transcript provided by NPR, Copyright NPR.


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Leading up to 2013 training camp, I'm using NFL Game Rewind to take an extended look at each of the following second-year running backs: Lamar Miller, David Wilson, Vick Ballard, Bryce Brown, Bernard Pierce, Ronnie Hillman, Daryl Richardson, Robert Turbin, Isaiah Pead, and LaMichael James.
My Miller writeup can be found at this link. This is Part 2 in a 10-Part Series. David Wilson I couldn't get enough of David Wilson coming out of Virginia Tech. He was really fun to watch. When Wilson averaged 4.68 yards per carry and caught five passes for 61 yards in the 2012 preseason, his fantasy Average Draft Position soared out of control (early seventh round) for a raw backup. On the Giants' second offensive possession of the season, Wilson lost a fumble at Dallas' 29-yard line and earned a place deep in no-nonsense coach Tom Coughlin's doghouse. Wilson was used sparingly on offense until the final month, although he put his game-breaking talent to use on special teams, leading the NFL in kickoff return yards and 20-plus-yard returns. Wilson wound up touching the football 75 times on offense as a rookie. I re-watched all of them over the weekend to strengthen my opinion on Wilson's 2013 outlook. Gone is 2012 feature back Ahmad Bradshaw, leaving Wilson to compete with more sluggish-moving Andre Brown for the Giants' starting job. These were my takeaways after charting Wilson's first-year touches: I first reexamined the fumble that essentially got Wilson benched. It occurred at the 6:43 mark in the first quarter of the NFL opener. Cowboys ILB Sean Lee -- an All-Pro caliber defender -- took a sensational angle to launch himself into Wilson on a toss sweep off left tackle, popping the ball loose. Wilson even had the football in the correct hand, away from the oncoming defender. Put simply, I thought it was a great play by Lee. And Wilson never fumbled again during the season. Of course, Wilson exacerbated his problems by dropping a pass on his very next opportunity for an offensive touch. Lined up at Z receiver, Wilson ran a short drag route over the middle in Week 2 against Tampa Bay. Eli Manning's perfectly-placed pass rifled through Wilson's hands. Targeted only nine times all year, Wilson had another drop in Week 4 on a shovel pass against the Eagles. Fumbling is fixable -- and Wilson did so after Week 1 -- but another concern I had with his rookie-year tape was a raw, almost wild playing style with a lot of improvisation that made Wilson a boom-or-bust back. I charted all of 75 of Wilson's touches, and 32 of them gained two yards or worse (42.7 percent). He was prone to negative runs. Wilson totaled 392 yards from scrimmage in his first NFL season. 188 of them (48.0 percent) came on seven plays. Wilson showed a frequent tendency to attempt to make plays outside of the design of the offense, which I can't imagine helped him gain any more of conservative Coughlin's already fleeting trust. Wilson ran poor pass routes. He tried to make cuts in the backfield that resulted in lost yards. Decision making is a term more often associated with quarterbacks, but it's also applicable to running back performance. And Wilson was a highly questionable decision maker as a rookie. He was an unpredictable play-to-play back. As a receiver, Wilson is a drop-prone body catcher and lacks natural hands. The Giants obviously had little or no faith in him as a pass protector. Wilson touched the football on just five third-down plays all year. It may seem like I'm piling on, but that's not the intent here. Wilson's rookie season deserves criticism. There were reasons he didn't earn a significant role until late in the year, and it wasn't just because of the Week 1 fumble. For the rest of this column, we'll focus on Wilson's positives. And this is critical, because it was evident the more I watched: Wilson got better and better as his rookie year progressed. His confidence seemed to improve and he found a late-season rhythm as Coughlin entrusted him with heavier workloads. A maddeningly impatient runner early in the year -- he would regularly slam into the line without restraint -- Wilson became noticeably more composed down the stretch. There were still boom-or-bust elements to his game, but less and less. Wilson received at least 13 touches in three of the Giants' final four games. He averaged 6.07 yards per touch and 5.74 yards per carry over the final month with four touchdowns, not including a 97-yard kickoff return score in Week 14 against the Saints. Purely in terms of running skill set, I believe David Wilson has the physical tools to develop into an elite NFL back. And I'm not using "elite" lightly. Wilson has a highly explosive first step, and runs with velocity both between the tackles and in high-traffic perimeter areas. He is vertically and laterally dangerous, possessing natural elusiveness, an outstanding ability to beat first contact, and breakaway long speed. Wilson measured only 5-foot-9 5/8 and 206 pounds at the Combine, but flashes genuine power. Wilson has a powerful lower body and can run with leg drive. He is capable of moving a pile. Wilson plays fast and physical and is an extremely competitive back. I led off this series with a writeup on Lamar Miller, another sophomore running back positioned for a major year-two role increase. I think Miller vs. Wilson will be one of the most compelling debates of the 2013 fantasy football preseason. I came away from the two tape studies believing Wilson possesses superior talent and a higher ceiling. I think Miller will be a safer fantasy re-draft pick.


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Today I'm going to continue my series on Leveling Professions with a gathering guide – Skinning.
Skinning is the primary gathering profession of Leatherworking, and it provides mats which are often used in Blacksmithing, Engineering, and even Tailoring as well.
Gathering professions is where I tend to venture away from the guides at WoW-Professions.com, because I have my own paths I like to travel to get specific items that I know sell for more or are used for more items that what the guide tells you. You can click on this link to find their Skinning Leveling Guide.
I'm going to go through the leveling guide and give you the information that you don't find at WoW-Professions. I'll go over how/where I personally go about leveling them (where I deviate from their guides), and some things I like or dislike about the profession. I'll also give a few tips on how I make gold with the profession, or ways that I might put it to use that aren't apparent to everyone.
Getting Started: Materials
As a gathering profession, Skinning doesn't need anything in the way of actual mats. However, it does require you to devote one item in your bags to be used as a Skinning Knife. You can get the actual Skinning Knife item from basically every trade goods vendor in the game as well as any leatherworking supplies vendors and some blacksmithing supplies vendors as well. There are also some items that act as a Skinning Knife, chief among them being the Gnomish Army Knife which acts as the basic gathering and crafting tools for basically every profession.
Special Note: One way that Skinning stands apart from every other profession is that even mobs that show as Orange do not have a 100% chance to skill you up when you're skinning. Another way it differs is that you're not guaranteed to get any leather or any other items when you skin something either. Sometimes you'll skin orange mobs and get nothing at all for it. It's more rare that you'll get no items than it is that you won't get a skill point, but both of them happen.
You can also get several bonuses to your Skinning skill from items and enchants in the game.
Enchant Gloves – Skinning: Permanently enchant gloves to increase skinning skill by 5.
Enchant Gloves – Gathering: Permanently enchant gloves to increase Herbalism, Mining, and Skinning by 5. Requires a level 60 or higher item.
Finkle's Skinner: Equip: Skinning +10. (Also counts as a skinning knife.)
Zulian Slicer: Equip: Skinning +10. (Also counts as a skinning knife.)
I keep a pair of white-quality Cloth gloves that have the enchant for each of the gathering professions (the individual enchants for each, not Gatherer) on them to pass around to toons while leveling. Skinning typically doesn't need it, but if you're going to power level it then being able to move on to the next stage a bit early can save you some time.
The Zulian Slicer is no longer in the game, so if you don't already have one you're just out of luck. Finkle's Skinner can still be found in Upper Blackrock Spire, and you can use two of them for +20 Skinning if your class is able to dual wield. Both of these items count as a skinning knife as well, so you can get rid of your regular one if you have these, or your gnomish army knife if you don't need it for your other professions.
If you are looking for a guide to farming specific leathers, WoW-Professions has a guide for that as well: WoW Leather Farming Guide.
From WoW_Professions:
Up to skinning 100, you can find out the highest level mob you can skin by: ((Skinning skill)/10)+10. Example: ( 50 / 10 ) +10 = 15
From skinning level 100 and up the formula is simply: (Skinning skill)/5. Example: (175 / 5 = 35)
Trouble Areas
Skinning doesn't really have any trouble areas, it's basically about as straight forward as you can get since it's keyed off of mob levels. If you find yourself in a zone that doesn't reward you skill points for skinning then you simply move on to another zone that does.
However, if you're Skinning for the sake of doing Leatherworking then there are definitely some bottlenecks.
The problem is that it's so easy to level Skinning. If you skin everything while you level you'll still find that you're short on certain leathers if you're using them for LW because you spent so little time in areas that give you the kind of leather you need in the quantities that you need it.
So while Skinning itself doesn't have any bottlenecks, I am going to tell you which leathers you want to spend a little extra time farming. If you're interested in leveling Leatherworking or in selling the leather for profit, then you'll want to take a look at this list. If you're just interested in getting to max level as fast as you can so that you can focus on Cataclysm leathers, then just disregard the list and move on to the next section.
Heavy Leather: While you only need 180 of these to level your Leatherworking, the level range that these drop in are generally gone through so quickly that you won't have near that amount even if you skin while you're leveling your character. If you are leveling your profession with your toon then the best place to farm this on your own is in Feralas. However, I prefer to farm it via dungeon, particularly Uldaman.
In Uldaman you'll find three (four?) little pits filled with scorpids that all have a great drop rate for Heavy Leather. You'll also find several bats and basilisks in the instance that can also be skinned for Heavy Leather. You will end up scoring some Medium Leather and Medium/Heavy Hides from them as well, but the Medium Leather can be combined by a Leatherworker to turn it into Heavy, and the Heavy Hides are often hard to come by and sell pretty well on the AH, so they're an added bonus.
Thick Leather: You need 410 Thick Leather for Leatherworking, and while you'll find plenty of it while you're leveling a toon, you probably won't find the 20.5 stacks worth before you're ready for Outlands. If you're going to farm them solo while leveling then your best bet is to head over to Badlands and kill the dragon whelps northwest of New Kargath. You can also go kill the Ravasaurs in Un'goro Crater.
Because you need so much of this one and so much of the Rugged Leather as well, I like to farm these in a place that gives me a nice mixture of both of them: Sunken Temple. If you're a high enough level to solo this place then I highly recommend it. There are a ton of dragonkin in here and almost every mob in the instance is skinnable (save the one wing filled with trolls). You'll find Thick and Rugged Leathers in almost exact proportions each run. You will end up with some Green and White Dragon Scales as well which aren't used for much, but sell reasonably well on the AH.
The two skinners that I recently leveled to 525 both went here, and I farmed it a third time to help my wife with her Skinner/Leatherworker a couple of weeks ago as well. The instance is a fraction of the size it used to be now and it's full of skinnable mobs in a fairly small area. Reaching my five dungeons per hour limit I got an average of 185 of each of these leathers per hour.
Another decent place is Blackrock Depths. You can kill all of the hyena/dog things there for Thick Leather. There are a fair number in the first room and then there's a boss right down the hall that's surrounded by them. You can get a decent amount here, but not as much as Sunken Temple. The side benefit of running BRD for the leather is that you can also get a bit more profit if you also take the time to go upstairs to take down the Pyromancer for a chance at the Enchant Weapon – Fiery Weapon recipe which you can sell for 50-150g.
Because it takes 410 of these to power level Leatherworking, Thick Leather is a decent option to grind for profit. Thick Leather prices are always all over the place any time I look at getting into them. They're either incredibly high or ridiculously low. Watch the market and find a decent time to jump in. And in case you didn't know, right now is a good time. Currently Leatherworking is one of the top raiding professions in the game and people are powering through it.
Rugged Leather: You also need 410 Rugged Leather for Leathworking, and it's a bit harder to come by than the thick in general leveling. The reason for that is because you're generally going to leave for Outlands at level 58 and it's pretty likely that you'll manage to get a least a level or two into the 50's while questing or running dungeons in areas where the mobs are still dropping Thick Leather. If you want to solo farm these at level then you want to head to the Blasted Lands, farming the boars and hyenas that inhabit the northern half of the zone.
As I said above though, I prefer farming these in Sunken Temple alongside the Thick Leather. The level range of the mobs in Sunken Temple is great for being able to double-dip into two different level ranges of leather at the same time. You need the same number of both types for LW, and you'll find them at almost the exact same rate in the instance, so you might as well skin two birds with one sunken stone.
If you have all the Thick you need/want already, then you can also head into Blackrock Spire to farm these. There are a lot of mobs there that can be skinned for Rugged Leather, but I don't care for the layout of the dungeon and you have to run through a lot of humanoids to get to the areas where the farming is really good so it's kind of a pain.
Again, with 410 of these required to power through Leatherworking, Rugged Leather is a great option for farming if you want to make some gold on the AH. Rugged Leather is typically the top seller for Vanilla leathers, because so much is needed and so many people are eager to get into Outlands as soon as possible which means they miss out on farming opportunities.
Borean Leather: This is your biggest road block in the whole leveling process. If you're leveling it along with your toon then it won't be such a mindnumbing grind (yes it will), but it's still going to suck. You need almost 1,000 Borean Leather to power through Leatherworking, so you'll be here for a very long while if you want to farm it all yourself and for that purpose. Arctic Furs can drastically reduce the number of Borean Leather someone needs to level, but with the number of people in Northrend dwindling, it won't be long before the supply disappears.
When you first get to Northrend you'll start with the Rhinos in Borean Tundra (my preference) or the Shoveltusks in Howling Fjord. Once your skill reaches 390 you're off to Sholozar Basin for some monkeys. (I resisted the urge to put a joke in there, so you should thank me.) The Gorillas there are your farming spot of choice for the rest of forever as far as Northrend is concerned. If you get tired of farming the monkeys, or your competition picks up, then you can kill the mammoths, worms and proto-drakes in Storm Peaks, the mammoths, raptors and cats in Zuldrak, or the Nerubians in southeastern Ice Crown.
If you feel like running dungeons your best bet for the leather is going to be Violet Hold. Almost everything in there is a dragonkin that can be skinned. The only exception being most of the bosses.
Psynister Preferences
I break away from the guide on Skinning quite a bit because I have my own way that I just prefer to use. I don't really use the guide much at all until it's time for Outlands, honestly.
Following the WoW-Professions you'll be skinning mobs that are generally always either orange or yellow to you, so you have a higher chance of skilling up per skinning attempt. I prefer to level mine with quantity over quality, so I often farm large packs of mobs using AoE that are only green to me because I can get more skill points in a shorter period of time without having to do excessive amounts of travel to get to new zones just to get orange/yellow mobs when I could just as easily the same skill level by spending another 10-15 minutes right where I am.
To start off, I start leveling all of my skinning at the farms south of Goldshire. I don't care whether they're Horde or Alliance, I'm going to the Human's capital zone to start my skinning because it is hands down the best place to do it. The pigs at these farms have a forced respawn, meaning that when you kill them you force others to spawn. The fastest way to farm them is to find a Mage that's high enough level to one-shot them with Ice Lance and just have them run circles around the farm killing everything that moves. Set the loot to Free For All and you loot/skin while they kill.
Don't worry about the bodies despawning before you get to them because there's literally an endless supply here and you're just going to skin your little heart out until you hit 75. Personally, I hit 50-60 and then go to the trainer north of Goldshire to train the next level and then I go back and farm them again until I reach 90 skill. After I hit 90 I run around the zone on the eastern or western edges to kill the packs of wolves and bears until I hit 95-100.
From there I generally skin the wolves in northern Duskwood since they're right there just south of me, but the real sweet spot is the Wailing Caverns instance. That place is filled with raptors and snakes that can be skinned from skill level 95+ and so is the cave outside of the instance. There's also the added bonus that every Druid of the Fang in the place has a chance to drop Gloves of the Fang which sell on the AH for 45-175g. My current record is four pair of the gloves on a single run.
There are also two rare spawns in the cave outside of the instance portal, one who drops a two-handed axe that sells for 50-125g and the other which drops a mail belt that I've sold for 175g. They won't be there all the time of course, but it doesn't hurt to take a look when you're in the area.
The Barrens itself is a great place to level your skinning as both North and South Barrens are just filled with beasts. What you don't manage to get skilled up in Wailing Caverns can be done by farming the plateau just north of Ratchet which is filled with raptors, zhevra and and lions (and two rare spawns), or in the packs of lions and hyenas that are spread all over the zone.
Once you reach skill 150 it's time to go down into Southern Barrens where the level 30+ mobs are. Here you can skin the raptors and hyenas that are spread along the northern border as you make your way to the mountains west/northwest of Northwatch Hold (on the eastern shore). There you'll find a pack of raptors set back into the mountain. There's an Alliance quest that sends you in there to get supply crates or something now, and I don't recall what the quest was before the Shattering. Skin all of these until you reach skill level 165 or so and then it's time to hit another instance.
Razorfen Kraul has two wonderful spots for skinning. The first is the trench that's typically considered the end of the dungeon, though you can easily reach it from the entrance, and the other is the cave near the middle/end of the dungeon filled with bats. The first time I run it I usually run the dungeon as it's meant to be run, and just skip all of the humanoids that aren't in my way. I kill and skin all of the bats and the big piggy boss that's in the cave as well, and then I drop down where the final boss is and clear out the trench full of boars. Then I leave and reset the dungeon and go run it again clearing out just the boars and skipping the rest of the instance until everything has gone green to me or I've reached the next level of skinning and have to train.
Again, I go for quantity over quality, so I'll often give RFK at least one more run after I train, just hitting the boars real quick and then heading out to Dustwallow.
At 225 it's time to head over to Dustwallow Marsh just east of the Southern Barrens. There are beasts all over this zone, but three areas in particular interest me. The first is in the mountains west of Muddsprocket; there's a small area filled with annoying trees where you'll find a pack of raptors. That's the first place I clean out because of how many there are in the small area, they're very easy to AoE.
The second spot is north of Muddsprocket, near the center of the map, called the Stonemaul Ruins. This area is covered with dragonkin that can all be skinned. The ruins themselves hold a lot of dragonkin, and so does the area around it. You'll also find a lot of crocs in the swampy area all around the zone which are also great for skinning. There's also a cave between the raptor area I just mentioned and the ruins that is filled with these same type of dragonkin, so I'll move from the raptors to the ruins killing everything in between.
The third area is east of Muddsprocket, surrounding Onyxia's Lair. This place is also swarming with dragonkin just waiting to be skinned. There are some drakes that fly above you too, so if you have a ranged attack you can pull those down from the sky and kill/skin them as well.
Each of these three areas is great for skinning, but most of what you'll find is going to be Heavy Leather with a little Thick Leather mixed in. While that's great for your skinning skill, it doesn't do a whole lot for the massive quantities of Thick/Rugged that you'll need if you're a Leatherworker, and that's where the next part comes in.
Once you reach 260-270 though it's time to move on to yet another instance: Sunken Temple.
Here you're going to kill dragonkin by the dozen. While you can skin two of the three bosses in the instance, they don't drop any special type or special amounts of leather so I suggest you just skip them if you're only here for the leather. Kill all of the dragonkin, leave the instance, kill the three dragonkin right outside the portal, reset the instance, go back inside and repeat those steps until you reach 300 skill.
If you get close to 300 and you aren't getting skill points as often as you'd like, go ahead and move on to Un'goro Crater and kill the ravasaurs there to finish it off. Some of the mobs in Sunken Temple will go grey before you get to 300, so you might just leave for Un'goro a little early if you don't need any more Thick Leather and finish your skill levels with better mobs.
I didn't find any better options for 300-525 that what WoW-Professions suggests, so I stick to their guide pretty much from that point on.
Power Leveling List
1 – 60 Durotar, Dun Morogh
60 – 110 Barrens, Loch Modan
110 – 185 Ashenvale, Wetlands
185 – 205 Dustwallow Marsh, Hinterlands
205 – 265 Thousand Needles
265 – 300 Un'Goro Crater
300-360 Hellfire Peninsula, Nagrand
360-450 Borean Tundra, Sholazar Basin
450-525 Mount Hyjal


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Have you ever taken brownie dough and baked it in a bundt? Me either.
Had to try it, but wanted to kick it up a notch by adding something to the mix, hence coconut-cream cheese filling. I truly believe almost all bundt cakes are better off with a nice creamy filling of some kind. Don't you?
And the best part of all this? It was made with the Baked brownie mix (found at Williams Sonoma) so it's literally a cinch to throw together.
If you wanted to impress your friends with gourmet brownies, this would be the mix to use because they taste just like bakery quality brownies without all the work.
I promised you in the last post that these brownies are good, really good with minimal effort, and I'll say it again. I am super fussy when it comes to buying pre-made brownies mixes. This mix is very very good--high quality, worth every penny.
In case you missed the other two experiments I've made with the Baked brownie mix--here they are: peanut butter cookie crusted brownies and peanut butter & fluff fudgy brownies. Can you tell I have an affinity for peanut butter? No, neither can I.
Baked brownie mix from Williams Sonoma.
Use a small ice cream scoop to place coconut-cream cheese balls on top of brownie dough.
brownie bundt with coconut-cream cheese filling
print recipe
1 box of Baked brownie mix (found at Williams Sonoma)
8 ounces of cream cheese, room temp
1 egg yolk
1/2 ts salt (people have said the salt was a bad addition, so add if you want too)
¾ cup toasted or untoasted coconut (sweetened coconut ok)
Cook notes: there will be leftover filling left. You can try to freeze it and use later (not sure how it freezes). Or you can use it right away on another batch of brownies or coconut-cream cheese cookies.
Preheat oven to 325 degrees.
In a small bowl mix all the filling ingredients, set aside.
In a large bowl mix the brownie according to manufacturers directions.
Grease up a Bundt pan with non stick spray.
Pour half the brownie mix in the pan, making sure to get it nice and evenly distributed in the pan
Using a small cookie scoop, out balls of the cream cheese mixture, and place on top of the brownie batter. If you like a lot of filling then place the balls close together, if you like less, then place the balls spaced apart. I did somewhere in between.
Pour remaining brownie batter on top, using a wet spatula GENTLY push brownie batter into all gaps. Don't push down too hard or you'll break the balls of filling.
Gently tap Bundt pan to get out any air. Bake 45-55 minutes. Baking times will vary according to ovens. So look for firm top, no loose brownie batter on top when you wiggle pan. A cake tester inserted will yield some small crumbs—this is good.
After baking, let pan cool a while before attempting to release.
I put my Bundt pan in the fridge after it was done cooling to ensure an easier release and easier slicing.
Should make about 10-12 slices, depending on how thick/thin you slice them.
brownie bundt with coconut-cream cheese filling
46 comments:
Im coming over for dessert tonight. Large slice pleaseReplyDeleteReplies
me too! yummm!Delete
Brownies AND coconut in a bundt? Talk about delicious!ReplyDelete
Omg this is awesome! I just made cream cheese stuffed chocolate cake bars the other day and blogged about them. This reminds me of that but in Bundt cake form. I grew up with Bundts. Such memories. Joy the Baker's new cookbook is FILLED with bundt recipes, too, if that's your thing.ReplyDelete
i feel like you've really been speaking to me lately…these are all the kinds of things i want to bake and eat!ReplyDelete
Yummy, Dawn!ReplyDelete
WTF..I am not getting your updates anymore. Hmmm..wonder whats up? Maybe I should just resubscribe and see what happens.ReplyDelete
Well, anyhooooo, this looks amazing like always!
This is incredible....easy and awesome as a final result. Now gimme some!ReplyDelete
So you're saying that because a brownie bundt cake isn't insanely awesome ENOUGH...you added cream cheese filling. you amaze me.ReplyDelete
Why oh why do you do this to me? You have no idea how much I want some of this right now. Delish!ReplyDelete
I will have a nice thick slice please. Tow of my favourite things coconut and chocolate!!!ReplyDelete
Love the coconut filling!ReplyDelete
Wow, this looks like a show stopper. I don't like shredded coconut, but my husband loves it. He would be very happy if I made this. I love cakes that look so unassuming with such a surprise.ReplyDelete
Hello Dawn!ReplyDelete
Yumm, Coconut and Chocolate a match made in haven...
this looks AMAZING! i will be making this in the future :)ReplyDelete
Incredibly sinful! That is one irresistible bundt.ReplyDelete
I love what you're doing with these mixes. Keep it coming.ReplyDelete
What a rich decadent dessert! You make me want to go right to the store and get some of that brownie mix at 7 in the morning!ReplyDelete
I wanna say I hate you for posting this, but it's the opposite. My god! I think I'm in heaven :)ReplyDelete
- Anonymous4/6/12, 9:07 PM
Can I use the Williams Sonoma chocolate bundt cake mix? I got that on accident today- I got too excited :)ReplyDeleteReplies
i would imagine so.Delete
not sure how long to bake it though.
watch the baking times for sure
good luck
Love how the coconut is hidden in the middle!! Yum!ReplyDelete
semi-homemade at its finest!ReplyDelete
This is genius! Chocolate and coconut is one of the best combinations ever. Thanks for sharing!ReplyDelete
coconut cream cheese filling? *almost* as good as pb :)ReplyDelete
This is a freaking AWESOME idea!!!!! I've bee OBSESSED with bundts, and I'm pretty sure this is next on my list!ReplyDelete
This is such a great idea! My dad would go crazy for this since he is a HUGE coconut lover. Glad to know that the mix is good!ReplyDelete
- Anonymous5/7/12, 5:30 AM
- Anonymous5/20/12, 5:02 PM
Can you use a regular brownie mix,like betty crocker or duncan hines?ReplyDeleteReplies
of course! just watch/check the baking timesDelete
Is that really a teaspoon of salt? Not too salty?ReplyDeleteReplies
it was not too salty to me, but I changed the recipe so others can use their own judgementDelete
My 14 yr old daughter made this today. I printed the recipe out for her, but, didn't read it through, before letting her have it. I wish I had. I would have noticed the salt, and made an adjustment. She, unfortunately, followed the recipe as is. Ugh! Too salty! :(ReplyDeleteReplies
Oh sorry to hear that!Delete
I changed the recipe to now alert people to use caution.
HI, Vanilla sugar!ReplyDelete
We recently tried your recipe gluten free with our own brownie mix. We were so impressed!
We tried it as written and also made some tweaks. Usually once we really get going, we like to post our recipe to our site (for instance we did a coffee filled bundt and a strawberry cheesecake variation).
But before we posted any tweaks to your original recipe on our site and facebook, we wanted to highlight your amazing recipe and make sure our folks knew you were the originator of the coconut cream filled delight we tried first - We wanted to make sure we were allowed to post the picture/link to the original recipe before we assumed anything. Naturally we want to give credit where credit is due, but sometimes people prefer not even that. :-) Thanks for all you do to make creative, yummy desserts.
Please let us know one way or another whether we can post your picture and link on either site or both and we will make sure to let you know when we do so.Replies
- Anonymous1/28/13, 12:20 PM
This looks great! I'm going to take it one step further and make a choclate ganache with the Almond joy creamer! Will try it and let you know!!!ReplyDelete
- Anonymous2/5/13, 10:36 PM
Reminds me of when I was a kid, my mom would make a bundt cake with a coconut filling.It was my favorite. I cannot wait to try this recipe.ReplyDelete
- Anonymous3/4/13, 9:08 PM
does it have to be the baked brownie mix found at Williams Sonoma?ReplyDeleteReplies
of course not! it can be whatever brownie mix you desire or even your favorite homemade mixDelete
- Anonymous3/21/13, 8:04 PM
Hi! Just made this....delish! Thanks for sharing!ReplyDelete
- Anonymous3/22/13, 6:15 PM
is there something else you can use with the coconut besides cream cheese...like the old bundt cake use to be with the coconut filling?ReplyDeleteReplies
Hmm. do you like mascarpone?Delete
I don't know what you like or dislike.
Maybe a greek yogurt?
This looks great. Can you tell me what size bundt pan you used? I have several different sizes. I was thinking of making two cakes with just one recipe using my small 6 cup bundt pans. Do think that would work?Replies
Pretty sure mine is 10 1/2 inch bundt pan.Delete
I don't know if it would work without trying it myself.
Not sure if you would have enough brownie batter....


text:
Research shows that one in five girls and 1 in 10 boys will be sexually victimized before they reach adulthood[i] in the United States.
To put this in real numbers: In 2011 there were 75.6 million children living in the United States. Assuming a 50/50 split by gender, this would mean the following:
Most victims will be abused by someone they know – a family member or trusted adult -- while some will be abused by people they met exclusively online, and some will be abducted.
To reduce the chances of your child becoming a victim, or becoming a repeat victim, it is imperative that children be taught key safety concepts, how to set boundaries, and when to find an adult to get help.
Should their photos fall into the hands of a person interested in child pornography, it is likely to be traded and shared many thousands of times.
If you believe a child is being abused or know a child abuser, don't hesitate. Call the National Center for Missing and Exploited Children's CyberTipline 1-800-THE-LOST, and use its website's reporting tool or call your local law enforcement agency.
[i] [D. Finkelhor. "Current Information on the Scope and Nature of Child Sexual Abuse." The Future of Children: Sexual Abuse of Children, 1994, volume 4, page 37.]


text:
Time for Travel by Brook Lien
Happy Sunday, Bloggers! Only 2 days from now, we will already officially be one week into Summer! My goodness, how quickly time passes, I can hardly believe it! Today I'm very happy to spotlight and give some love to a beautiful brand of unmounted stamps, Unity Stamps! They are not only beautiful and unique in their own right, and by their own designers, but have combined forces with brand and artist power houses such as Donna Downey, Cosmo Cricket, Echo Park, and Webster's Pages...just to name a few. I hope you enjoy this inspiration, and if you're hesitant to purchase an entire set, check out the collection of Itty Bittys! Perfect for a Unity Stamp beginner.
Imagine It by Natalie Dever
A new released set that I'm really loving for it's versatility.... (great stamps and fabulous sentiments!!) This set is great for everyday cards, backgrounds, borders, and much more!
Delight in Beauty
***Blog Candy Alert! I want YOU to love Unity Stamps as much as I do! How would you like the chance to win some? (Pictured Below) Join our following, comment on this blog, and you could win! I will announce a winner later in the week, good luck!
***Congratulations to Blog Candy WINNER, Karen! You won the Lawn Fawn inspiration catalog! Please email fellow team mate Fran, at email@example.com, and she will mail it to you!
Have a GREAT week!
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"I threw up lots of times", he said in tears.
Oh great, I can't clean that up. Now we have to move.
"Please, please, please tell me you made it to the bathroom!" I begged.
"Yeah, I threw up in the bathroom," he said.
Breathing a sigh of relief, I asked him, "Are you ok now? Does your tummy feel better?" Maybe I shouldn't have let him eat 50,000 cookies and a box of Valentine's Day candy for dinner.
He said that he was fine and felt much better. I told him to go back to sleep, in that case. I quickly fell back asleep and forgot all about the barf-o-rama.
This morning, I awoke and shuffled, eyes still half-closed, through the kitchen. I was heading for the coffee maker, but stopped short as my foot hit something squishy. I looked down and realized I'd stepped in barf. OH! MY! GOSH! The gag reflex has never hit me so fast in my life. I hopped toward the bathroom, my foot covered in disgusting yuckness, and promptly threw up.
Then I did what any sensible person would do in this situation. I cut off my foot.
A little later, Lexi told me that the toilet in the kids' bathroom was covered in vomit. I simply closed my eyes, felt around for the doorknob, and quickly shut the door. Then I barricaded it with yellow caution tape. No problem. Situation resolved. We have another bathroom. We're fine and dandy until someone gets sick in there at which point we'll clearly have to move.
Actually, one of my best friends in the world came by and offered to clean it for me. How awesome is that? But I didn't even need him to do that because while I was at Fed Ex this afternoon, Savannah cleaned it. When I got home and she told me that she'd cleaned the toilet, I asked her, "HOW??? How did you do that without throwing up?" She rolled her eyes at me and said that vomit doesn't make her throw up. She has a new job.
And why was I at Fed Ex? Because I had to overnight my pregnancy manuscript to my editor. So I walked in, filled out the form to mail it, and realized that I didn't have a copy of it. For some reason, my publisher doesn't do things electronically so all I had was this one hard copy of the manuscript. My mind started whirling with visions of these horrible scenarios. What if the Fed Ex truck flipped over on the way to my editor, and gas spilled and the truck exploded? My manuscript would be in a big mushroom cloud somewhere over the tri-state area and I'd have to rewrite the whole thing! Or what if the Fed Ex plane went down in the ocean near some desert island and Tom Hanks decided to read my manuscript to entertain Wilson until they got bored with it, then he'd use it for kindling or worse - toilet paper. I decided a copy was definitely in order.
"Um, excuse me sir? Would you please make a copy of this so Tom Hanks doesn't use it as toilet paper?"
The guy behind the counter didn't even blink at my request and simply asked, "black and white"? Apparently this is a common request in the Fed Ex world. Interesting.
Now, I need to get Brooklyn some more medicine because she's been running a fever all day and keeps crying that her eyes hurt. The fun never ends around here, I tell ya!


text:
updated: 5/29/2014 8:38 PM
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* About Feeding America
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