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EDDIE LAYTON & BUDDY MORROW "Just We Two" -used"Features Buddy Morrow on the trombone, and Eddie Layton on the organ. Side one has four medleys of popular music; side two has five medleys. Songs include: You Always Hurt the One You Love; I'll R...60.00
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EDDIE LAYTON & BUDDY MORROW - "Just We Two" - Mercury 1958 1st Pressing Stereo [Expired]
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"Features Buddy Morrow on the trombone, and Eddie Layton on the organ. Side one has four medleys of popular music; side two has five medleys. Songs include: You Always Hurt the One You Love; I'll Remember April; All or Nothing At All; Looking at the World Through Rose Colored Glasses. And this is only the first medley on side one." - AMG. This is a Mercury 1st pressing with FR1/FR1 as part of the Matrix. The record is NM. The jacket is NM-. The LP plays/sounds NM-. Very detailed Hammond Organ and Trombone. Great separation and imaging. Classic 'Mercury' Sound'. Very little surface noise - mostly vinyl 'hiss' which appears randomly at a very low-level. Each record is washed on a VPI cleaning machine using a proprietary 3-5 agent process which is determined by the needs of the individual record. Each record is then listened to 100% to insure that the posted description is exactly what you can expect to get. NOTE! Purchase any 3 or more of my LP's together and get 10% off the order as well as savings on shipping! Just click on "More From This Seller" to see a full listing! Please Note! Shipping costs are for continental US ONLY. All others should request a shipping estimate before placing your order 0211
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Britain's population will soar to 77million by 2051 - with much of the rise fuelled by immigration, official figures revealed yesterday.
Statisticians said that if past trends continue the population will increase from about 60million now to 65million in 10 years - with immigrants accounting for 2.1million, and longer lifespans and births 2.3million.
The Office for National Statistics said the boom would go on to reach 71million by 2031 and 77million in 2051.
It is the biggest explosion in population since the post-war baby boom.
Much of the rise will be down to foreign settlers who add to the population but also push up fertility rates because most of them are young. Up to 70 per cent of the next 20 years' growth is expected to come from immigration.
But population will also grow because people are living longer.
Immigration Minister Liam Byrne acknowledged it would put huge pressure on schools, hospitals and police.
But he said it showed the Government was right to introduce an Australian-style points system.
He said: "Frankly, it underlines the need for swift changes to the system in the next 12 months, so only those Britain needs can work and study."
But Sir Andrew Green of Migration Watch warned it would change Britain permanently. He said: "These changes are taking place without the public having a voice. It is avoidable if action is taken to limit numbers."
Jonathon Porritt of the Optimum Population Trust called for a calm debate. He said: "If it quickly defaults into pro or anti-immigration we miss the debate about the impact of population on an already congested island."
The ONS revised its estimates from three years ago after learning migration has risen by 45,000 a year to 190,000.
Its data is used to plan for future public service provision such as housing, transport and health and education.
Officials said current high immigration, rising fertility and longer life expectancy was "unique".
England will grow fastest with a rise of eight per cent by 2016, compared to seven per cent in Northern Ireland, five in Wales and just three in Scotland.
The ONS study also revealed Britain's ageing society. This year, for the first time ever, people on state pensions will exceed the number of children.
By 2016, there will be 400,000 more people claiming state pensions than children, and two million more by 2031.
In 2006 there were 3.3 people of working age for every person on a pension, but this ratio will decline to 2.9 by 2031.
Shadow immigration minister Damian Green said: "A headlong, unplanned population rise is creating problems for public services and social tensions."
The average Brit will be 40.6 years old by 2016 up from 39.6 last year. By 2031 the average will rise another 2 years.
Over 75s
There will be 5.5million over 75s in Britain by 2016 and 8.2million in 2031. Last year there were 4.7million.

subset: commoncrawl


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The Poquoson Yacht club held its tenth annual Chili Cook Off on Sunday Jan 25 with the theme "Chili Night in Margaritaville!" Thirteen contestants competed and Linda Hartmann won Best Beef Chili, Trudy Quinto won Best Non-Beef Chili and the Peoples Choice Award. Cindy Wisniewski won Best Decorated Booth.
Four non-member volunteers judged the entries. Ginny Napier, a retired High School Guidance Director, Mr. Bill Riley, retired Air Force, Dr. Jean Eddy, a well-known local veterinarian, and Dr. Dennis Napier, a retired local doctor.


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A little blog about life, family, food, and living in the beautiful Pacific Northwest
Monday, September 29, 2008
Fret Free Frittata!
I seem to be appreciating the little things like breakfast time more and more. Stuff that I used to take for granted has a much deeper meaning now. Making an extra effort with breakfast has forced me to slow down my usual warp speed pace, and really enjoy the process of preparing and dining on the meal vs. inhaling it all the while thinking about washing the dishes and getting the day started. Of course, sitting down and eating breakfast with my kidlin's has always been a priority, yet more and more I really value spending time with those little beasts of mine. And while they don't always like the food placed on the table, they do at least try a bite and don't complain about what's in front of them. I've found that they like to hang around the kitchen island and just chat while I cook, often sneaking a nibble of cheese or what-have-you that's in prep bowls. We've had some wonderful, spontaneous heart to heart talks in the kitchen, and I make sure that they know that I'm really listening, that their thoughts and opinions are safe with me, and that I care about what they have to say. I look forward to those breakfast chats.
Here's a breakfast that I particularly look forward to. Frittata! Making frittata is a straightforward process. The trick is to have all your supplies and ingredients prepped and ready to go before you start cooking. Frittata di zucchine is Italian for Zucchini Frittata and it's one of my favorites. Serve this with sliced tomatoes, salsa, peperonata, or even your favorite spaghetti sauce. It's divine!
Fret Free Frittata
6 large eggs
1/3 cup freshly grated parmesan cheese
A quick shake of red pepper
Seasoned Salt
3 T butter
2 T olive oil
1 thinly sliced medium onion
3 baby zucchini - finely sliced
1 heaping Tablespoons chopped parsley
2 garlic cloves minced and mixed with a couple grinds of sea salt
Plate slightly larger that fry pan
Beat eggs in a medium bowl and whisk in season salt,parsley, and parmesan cheese. Melt the butter with oil in heavy 10 inch skillet (I use a heavy non-stick pan). When butter foams, add the onion and saute about a minute. Add the zucchini and garlic and continue to saute briskly until lightly browned. All at once, add the egg mixture. Cook over med heat until sides are set and bottom starts to brown.
Cover the pan and let the egg steam for about 2-3 minutes.
Remove the lid and with a spatula, gently loosen the frittata. Here's the tricky part, but once you get the hang of it, it's easy. Get your large plate, and slide the frittata onto it. Now, with a single quick movement, invert the frittata (so that the uncooked top is now on the bottom) back into the pan to brown the new underside. Cook about 5 minutes. Slide the frittata onto a serving plate and cut into pie wedges. This can be served hot or at room temperature.
Frittatas are so versatile. You can spice them up or serve them plain. Any combo of veggies including spinach, asparagus, tomatoes, or roasted peppers works beautifully. You could even go the cheese route and incorporate ricotta or goat cheese. I suppose you could add meat to this, although I've never done so. I usually serve it on the side. In the top photo, we're having turkey sausage and sliced tomatoes with our frittata. What ever way you choose, it's a fret free way to start your day! YUM! Oh, and this is gluten free, all the way, baby!
Thursday, September 25, 2008
Eggstrodinary B-Day Breakfast
This time tomorrow, I'll be celebrating my birthday! (Insert cheering here!) Celebrating might be too big of a word, though, as it's a weekday with weekday stuff on the schedule. Even so, as long as I can sleep in an extra 15 minutes, I'll be a happy birthday girl.
Another thing that will make me be a happy girl on my birthday is a great breakfast. An Eggstrodinary breakfast to be exact! I'd rather enjoy a great breakfast than eat a slice of cake. I can see your raised eyebrows. It's bizzare, I know. I like cake, but I LOVE breakfast. A couple weeks ago, I made the most amazing Crab Cake Eggs Benedict. This is seriously good. This is yummy noise worthy good. This is lick the plate clean good. You will be praising the good Lord for eggs after the first bite.
This past summer, my girls and I enjoyed a girls weekend at the coast with my girlfriends and their children. We had such a terrific time, and the girls particularly liked the special treat of "room service" for breakfast on the last morning we were there. I ordered an amazing crab cake breakfast for myself and just had to recreate it at home. This was my attempt at that, and not only did I nail it, but I think it was better than what we had at the beach.
I've got to warn you, though, that this is a labor intensive breakfast. It's all very easy to make, but it takes a lot of time and planning. It's also loaded with calories, so it really should be reserved for special occasions like birthdays or anniversaries or holidays.
I made the crab cakes the day before. These are a gluten free version coated with gluten free breadcrumbs, but you could use what ever you like. I think panko would add great crunch! For these patties, I really wanted the crab to be the dominant flavor, so you won't see chopped pepper or other veggie chunks in them. Also, the crab meat I had was flaked, so the patty held together expertly. I see no reason why you couldn't use the big chunks of claw meat, though, if you have them. In that case, I'd probably just skip making the patty, and just layer the chunks of crab on the plate. For this version, I used a basic crab cake recipe, bound with eggs, and seasoned delicately with green onion and chives. The outside was coated with the breadcrumbs that were seasoned liberally with seasoned salt, pepper.
Simply mix your ingredients in a bowl, and place it back in the fridge for about a 1/2 hour to firm up a bit. Then remove the bowl, and form the crab mixture into palm sized patties of medium thickness. Using your hands, pat the seasoned breadcrumbs firmly onto the patty. In a heavy skillet, heat some canola oil until hot. Carefully place the patties into the pan without crowding them. Fry until golden brown, and carefully flip over. Fry the second side until also golden. Remove and drain on papertowels. Don't these look crispy delicious? I'm telling you,it was hard to resist not just picking one up and crunch away on it! Do you ever nibble as you cook?
The hollandaise sauce, again, was a basic recipe. I won't post it here as instructions for hollandaise can be explained on the web in much better detail than I can do! I did punch it up a little by adding just a tad of red pepper for some background heat.
I opted to make a soft scrambled egg instead of a poached egg. I like eggs prepared ALL ways ... fried, over easy, scrambled, poached, hardboiled ... it doesn't matter to me. In this case, I thought the colors of the scrambled eggs would look pretty, so that's what I did.
Assembly is a snap. Starting with the bottom layer, place one crabby patty, top with a spoonful of egg, and top with a healthy dollop of hollandaise sauce. Crumble some crisp bacon on top! I sprinkled mine with just a tad of snipped dill. Serve immediately. Take a bite. Make yummy noises.
As a side note, I think different variations of seafood would work beautifully in this application. Shrimp, for certain, would be excellent, as would smoked salmon or smoked trout. A spicy calamari would make for an exotic dish as well. The thing that is so wonderful about this dish is that no flavor overpowers the other. You can taste the eggs, sauce, and seafood independent of each other as well as savor the creamy texture of the sauce and eggs combined with the toasty crunch of the patty. And, since I used gluten free bread crumbs and since there is no english muffin in this version, it's gluten free all the way baby. It's eggstrodinary for sure!
Monday, September 22, 2008
That'll Cure What Ails You ... Oven Cure That Is!
Aaaah, oven cured tomatoes. Close your eyes for a moment and take one deep, lung filling breath, and slowly let it out. Now imagine your senses filled with the wonderful aroma of seasoned tomatoes tossed with olive oil slowing curing in a warm, toasty oven. As the tomatoes cure ever so slowly, the scent of roasting garlic tickles your nose, and yes there's the tiniest whiff of sweet onion, basil, and oregano, too. Your kitchen transforms into that of one found in an Italian villa, and you can just imagine looking out your window and seeing the Mediterranean Sea. Or, as in my case, the backyard that needs weeding. Oh well, nothing like a little reality to bump aside a little daydream!
Actually, the first half was reality! My garden roma tomatoes have come into their bounty, and I was faced with figuring out what to do with mounds of the red beauties. I could make a sauce (yawn), I could slice them up into a nice tom salad (ehh), or I could slice and season them, and cure them in my oven (ding, ding, ding!!!). It would only take about 4 hours or so, and I was going to be home anyway. Oh, the wonderful things I could make with them! Risotto with oven cured tomatoes, chicken with cured tomato cream sauce, cured tomato laced frittata, savory tomato and artichoke tapenade, and loads more recipes, too!
Curing roma tomatoes is the easiest thing ever, and they taste loads better than the store bought sun dried tomatoes. I don't even bother to peel them. I simply wash and dry them, slice in half, scoop out the seeds (I'm not meticulous about it), season with olive oil, garlic salt, onion powder, a tiny bit of basil and oregano, and place cut side UP (do not crowd them) on a foil lined baking sheet, and pop into a 250 degree oven. Bake SLOW for 4 hours (cooking times vary, could take 3 hours or 5 hours). Here they are at the half way mark! Let cool on the baking sheet, and store drizzled with olive oil in a glass container in the fridge.
See how rich and chewy and gorgeous they are? They are irresistible!
Um. Well. Uh. Here's the thing. Here's where things went off plan. I sliced, seasoned, and oven cured them to perfection. Two large trays, in fact. But, um, then I did something that changed the course of all of my plans. I TASTED one. Big mistake.Oh the flavor was supreme ... sweet, savory, and 100% delicious. I proceeded to snag one here, one there. I couldn't help myself. It would seem that I have a THING for these, too! *sigh* Then hubbyman came home and he ate some off the tray, and then one of my kids discovered them, and well, let's just say that I managed to capture the last *6* halves and put them in the fridge. There would be no risotto, polenta, frittata, tapenade, or other culinary goodies. My head is hung in shame. *heavy sigh*
To distract you from my folly, I do have a question on a totally unrelated subject. I rarely watch TV. Not because I'm against it, but more because I don't have time to. The other night, I decided to rest my tootsies and collapse in my recliner for a night of my favorite English comedies and mysteries. It wasn't meant to be ... it's pledge week. So, I switched to other channels, those with commercials, and kind of coasted in and out of watching it. Here's where the weird thing happened, I kept seeing variations of "high fructose corn syrup" commercials. At first, I thought it was a Saturday Night Live episode or something. But nope, these were real commercials. There were two people, one who's commenting on not eating a popsicle or drinking juice because it contains high fructose corn syrup, and then the other person talking about how it's from CORN so it's ok, blah, blah. Yeah, that's right. Their message is that it's okay to ingest high fructose corn syrup ... in moderation.
Has anyone else seen these commericials? Does anyone else find this kind of, well, creepy? Am I over sensitive to avoiding foods that are, you know, chemically changed or altered or over processed? Of course, seeing these commercials did come on the heels of hearing another mom I know praise the glories of those pre-packaged lunchable meals. Blech. And, yes, I could eat better than I do, after all, remember all the tomatoes I ate, but I really do try to create a healthy grazing field for my family, and insinuating it's okay to feed kids juice with high fructose corn syrup instead of, you know, 100% juice, kind of crosses a line with me. And, fyi, I grew up in corn growing country with corn growing relatives and still find this icky. Anyone else kind of feel icky about these commercials?
Sunday, September 21, 2008
New Tricks Beef Stew
Who says you can't teach an old dog new tricks? How about an old cook? While I don't exactly qualify as old (not yet anyway), I do qualify as a cook who learned something new today! By now, most of you know that my littlest sous chef can't eat anything prepared with wheat. This dietary adjustment has actually been okey dokey for us. With open minds, we've tried all sorts of new and different cuisines, and have approached it as an adventure. We've also taken a good look at our tried and true favorites, and have adapted the recipes to accommodate the absence of Mr. Gluten. It's gone swimmingly well. Have you ever adapted one of your tried and true recipes?
Take today's culinary delight ... good ol' beef stew. I've made beef stew year after year for as long as I can remember. It's one of those old time favorites that families all across America like to dip a spoon into once the weather starts to turn cold. With all the veggies and meat, it's a hearty meal that warms you from the inside out. We've always liked ours served with hot buttermilk biscuits, and maybe a basic salad. How do you eat your beef stew?
Today the dawn arrived with clouds and cool air, so it was the perfect venue for beefy stew. In the past, I've made this traditional cool weather staple by first opening up the flour bin, and spooning out the powdery stuff for both dusting the meat and then whipping up a batch of buttermilk biscuits. That plan no longer works, but this new plan fit the bill splendidly. While I still like the traditional method, I found this method to be just superb ... full flavored, great texture, and in no way a "substitute" for the real thing. This was the "real" thing and it was devoured in no time flat. Now that this cook has learned a new trick, we'll be eating this again and often.
New Tricks Beef Stew
2 lbs cubed stew meat
2 Tablespoons canola oil
1 onion diced large
2 garlic cloves, minced
6 carrots, sliced in large bite sized chunks
4 potatoes, 3-1/2 cubed large, remaining 1/2 cubed small.
4 oz red wine
1 15 oz can reduced sodium chicken broth (Yep, that's chicken. I like Swanson's.)
1 26 oz carton beef stock (New from Swanson)
1 15 oz can reduced sodium beef broth (Again, I like Swanson's.)
2 Tablespoons parsley
1/2 teaspoon thyme
1 teaspoon Lawrey's Montreal Steak Seasoning
1 small shake red pepper
couple grinds sea salt and black pepper
In a large dutch oven, heat the oil on medium high. Add the stew meat and brown on all sides. Add the onion and stir. Cook for a couple minutes until the onions start to wilt. Add the garlic and carrots. Stir around and cook for just a couple minutes. Add the chix broth, beef stock, and red wine. Mixture should boil rapidly immediately. Turn down the heat, and simmer uncovered for about 15 minutes. Cover and cook for about 1 hour. Uncover, and add the beef broth. Cover and cook for about 45 more minutes. Uncover, add the potatoes, recover and cook for 15-20 minutes. Uncover and add all the seasonings. Recover and cook for another 10-15 minutes. Meat should be extremely tender. The small cubed potatoes should have melted away and thickened the stew quite nicely. I was thinking about adding a corn starch slurry, but it wasn't needed at all. The potatoes did a great job as a thickener. See how thick this is?
Note: I didn't add any peas or celery because I didn't have them. Adjust the veggies as you see fit. Next time, I want to borrow Marjie's idea and use sweet potatoes, too. Hey, that'd be another new trick for this cook!
We served ours with gluten free creme biscuits from Whole Foods. For you gluten eaters, serve with your favorite hearty bread or biscuit, or even better, beer bread biscuits!
Have you tried making an old recipe in a new way? How'd it turn out? Would love to hear about it!
Thursday, September 18, 2008
Change of Plan Simmered Chicken
Have you ever changed your cooking plan mid-stream? You know what I mean ... you have every intention of making one dish, you've planned for it, but life gets in the way and before you know it you are side tracked into making something else? Please tell me that you are all nodding in agreement. Please. Nod with me. There. I feel better now.
When I started my day early this morning, I had every intention of dragging out the ol' crock pot and preparing a lovely Indian Butter Chicken Recipe. I envisioned it simmering away all day long filling my house with the most delectable aromas. I could just imagine not rushing around at the dinner hour, dicing this and sauteeing that, but instead just spooning the creamy goodness onto the plates and enjoying a calm, tasty, bone warming meal. *sigh* It was such a good plan.
Just as I was opening the cupboard to pull out the crock pot, I heard it. 'cough, cough, cough.' It's the sound every mom knows and dreads ... 'cough, cough, cough'. This was followed by the familiar, thud, pause, thud, pause, thud of dragging little feet reluctantly coming down the stairs. I round the corner out of the kitchen, pass through the dining room, and stop at the base of the stairs to be greeted with more 'cough, cough, cough' (it's that awful barking cough, too) and the most pathetic little face. With a sigh, I pick up my littlest sickie, who's very hot to the touch, and carry her into the family room where I deposit her in her dad's recliner. This recliner is a BIG manly chair. I feel like Edith Ann in it, and it absolutely swallows my wee babe. She lays down sideways in the chair, using the arm rest for the pillow and announces to me that she doesn't feel good, her throat is sore, she has a headache, and her stomach feels "blah". A quick look down her throat with the flashlight confirms it. It's gross. Alrighty then. Long story short, she stayed home from school, got tested for strep throat (negative), is informed she has the latest virus going around school (woo-who ... we made it for 2.5 weeks before catching it), and that she needs rest, soup, and sleep.
Soooo ... remember the chicken plans? There would be no crock pot Butter Chicken tonight. However, never let it be said that I don't know how to punt. (Oh my gosh, you won't believe this, but said sickie who went to bed 2 hours ago, just came downstairs and asked for some pain relief meds for her throat.
I really wanted to have something full flavored for dinner and my germy/virus girl loves full flavored food, so I figured I'd just chop and saute and simmer whatever came to mind. It's a hodge podge recipe, but lordy, lordy it was GOOD! Oh, and it's gluten free all the way, baby!
Change of Plan Simmered Chicken
4 Large Chicken Thighs
2 Tablespoons oil
1/2 stick butter
1 onion cut into large chunks
4 potatoes cut into chunks (from the garden!)
4 carrots sliced thick (from the garden!)
1 cup water
1 cup cream
1 can tomato puree
1/2 onion
1 garlic clove
1/2 cup ground almonds
1 Teaspoon cumin
1 teaspoon ground coriander
1 shake cayenne
1 teaspoon smoked paprika
1 teaspoon minced ginger
1 shake turmeric
Raita: Combine the following
1/2 cup chopped cucumber
1/2 cup chopped onion
2 Tablespoons parsley
1 teaspoon cilantro
1 cup plain yogurt
In a dutch oven, combine the oil and butter and heat until sizzling. Add the chicken thighs, skin side down, and cook over med high heat until golden brown. Carefully flip the chicken over and cook for another 4-5 minutes. While the chicken is browning, combine the sauce ingredients in a food processor or blender, and puree the mixture. When the chicken is browned on both sides, add the onion, potatoes, and carrots. Immediately pour the sauce over. Cover pot with lid, turn the heat down to low, and simmer for 1-1/2 hours. (It's probably done in an hour, but I like the meat to literally fall off of the bone.)
Before serving, remove skin (it slides right off) and using two forks, pull the chicken off the bones (it should just fall right off in big pieces), and discard the bones. I prefer to cook thighs with skin and bones intact, and remove them afterward. The flavor is just so much better that way. It took me maybe 2 minutes to skin and bone the chicken afterward.
Serve with rice and raita. Make yummy sounds.
My sickie-poo LOVED this and gobbled down every bite on her plate. My older two, you know who they are ... the ones who have Picky Eater Syndrome ... turned their noses up at it. Keep in mind that when I made up their plates, I put the rice in one quadrant, the chicken in another, the carrots in their own space, and the potatoes in the remaining space. Still no go. The food had, after all, been cooked together which meant that although it was separated now, it was at one point touching. My son eventually ate his, but didn't wolf down his meal with anything resembling gusto. My oldest daughter managed to "not feel well" and nibbled at it with zero enthusiasm. Hubbyman came through in spades and devoured two helpings, so this was a hit with 3 out of 5 family members.
I'm planning on making Italian sausage tomorrow, but I'm not going to finalize the recipe in my mind until I start cooking. That way, I'm not tempting fate to bestow another plan breaker my way. Hmmm ... should I make sausage hoagies? Sausage and peppers? Sausage and pasta? Any suggestions?
Sunday, September 14, 2008
Trifles Make Perfection ... Breakfasts!
Um, actually the quote is from the famous Michelangelo and is supposed to read, "Trifles make perfection, and perfection is no trifle." I guess I'm just trifling with him. 'Tis no small trifle, though, to mess around with the mighty Michelangelo. Ok, Ok, I'll stop now.
This breakfast was no teasing matter! I've had a long week with a schedule chock full of kids and school related activities. My girls are back at their school in grades 4 and 7, and my son is homeschooling with me for grade 7. It's BUSY around here ... not insane, just constantly full. Coupled with that is that I literally drop into bed each night, and welcome the coma state I can enjoy until the alarm goes off, and the cycle begins anew.
So, when my eyes greeted the dawn this morning, I thought that I was due a little pampering, even though it meant providing it for myself. So, before I started the infinite pile of laundry, cleaning up the garden, and straightening up all the household clutter, I thought I'd treat myself to a fun breakfast.
Not too long ago, while doing some inane chore, I was half listening to a cooking show (I think it was called "Down Home with the Neely's), and they prepared a savory breakfast trifle. What caught my attention about this trifle was that it contained regular breakfast ingredients, but presented them in a pretty dish. I remember thinking to myself how clever that was, and that it would be a fun thing to serve at a brunch or special breakfast. Well, today I wanted a special breakfast, so a "trifling" I went.
I didn't have the instructions or ingredient list from the show, but I remembered enough that I was able to put this together really quickly. The layers, starting at the bottom are: 1) cheesy grits, 2) crumbled crisp bacon, 3) creamed eggs, 4) finely shredded cheddar cheese, 5) chopped seasoned fresh tomatoes, and 6) chopped green onions and chives. My hubbyman, who won't eat grits due to the NAME (eye roll), saw this and immediately asked where his was. I felt a moments guilt telling him there wasn't one for him, but my guilt soon passed when I remembered he had a cinnamon roll waiting for him.
Here's what you need:
1 serving of cheesy grits (I make mine in the microwave according to the package directions. Be sure NOT to put a lid on it ... trust me, cement does not have as firm a grip as boiled over grits.) Do you like grits? I LOVE grits. My dad was a southern boy, plus grits are cousins to polenta, so there you have it.
2 slices of bacon cooked crispy. You could substitute your favorite breakfast meat here ... sausage, ham, etc.
2 eggs - scrambled creamy style. I added 3/4 teaspoon cream cheese to my eggs and scrambled them on low heat. YUM.
1/4 cup finely shredded cheddar cheese. You could use your favorite cheese here.
1 roma tomato - any chopped fresh tomato will work. I seasoned mine with some Lawrey's garlic salt and pepper. Hmmm ... salsa would probably work, too.
1 green onion sliced, including both white and green parts
1/2 teaspoon chopped fresh chives
In a trifle dish, or other glass serving dish, layer the ingredients as outlined above. The glass will be hot, so the cheese will melt just perfectly. Serve with some fruit and fresh orange juice. Just look at those layers. What do you think? I think YUM!
Do you eat breakfast? I try to everyday; however, my breakfasts typically are not huge. I know that eating a good breakfast is no trifle thing. This breakfast trifle was a BIG breakfast, and I really enjoyed all the flavors. Having the ingredients layered provided bursts of flavor in every bite, as compared with just eating them on a plate. I'm already contemplating my next savory trifle ... perhaps with hashbrowns as the base. YUM! Oh, one more thing, this is gluten-free, all the way baby!
Tuesday, September 9, 2008
Garlic Groove Goin' On
My doorbell rings multiple times during the day, and usually immediately afterward, I hear the familiar thud of boxes being dropped at my door. If the doorbell rings twice, that's my cue that I need to stop what I'm doing and sign for said packages. Packages that aren't to me. For you see, my hubbyman receives almost daily deliveries to our home, and it's an inside joke between myself, the mailman, UPS man, DHL man, and FedEx guy that once again no one has sent ME anything in the mail.
Of course, I do occasionally receive something via Amazon, but certainly not on a daily basis. So yesterday, as I was teaching my brilliant son the thrills of mastering the distributive property in math, I stopped what I was doing to go sign for yet more packages. (Um, I'm not being sarcastic regarding the math ... I do find algebraic formulas enjoyable. My son, though, would most likely perform an exaggerated eye roll right about now. Anyway ... back to the package delivery ...) It wasn't the usual delivery guy, so there was no jovial banter. I signed, juggled the packages inside, and with an eye roll of my own, placed them in the "stuff for hubbyman spot". After brushing off my arms, I returned to my teacher chair and continued on without any more thought regarding packages that are never to me!
Fast forward to last evening, hubbyman was cheerfully going through his packages, when he comes into the other room where I was and tosses a package on the counter stating, "This one isn't for me." Wha??? Is it something for the kids? Nope. Is it, could it be, perhaps, do I dare hope ... Is is something for moi???
Oh happy day! It is something for me, something that I ordered weeks ago, and although I knew it would be arriving soon, it's pending delivery had slipped my overtaxed brain. It was ... are you ready ... a package full of garlic that I ordered.
I hope you don't feel let down! I was thrilled! The garlic in the stores this summer have been woefully awful. I grew some garlic in my garden, but it's been long gone. Even the farmers market this year has not had its usual plethora of garlic, plus the lone garlic vendor hasn't had a booth for a couple years now.
Do you like garlic? I fear I'm a garlic snob. It's just that garlic is a well-loved part of my cuisine, and I appreciate good garlic much like I appreciate good quality cheese. Good garlic can make a dish; whereas bad garlic can make waste of your culinary efforts. In my quest to find at least decent garlic, I contacted local farmers and vendors who could supply me with my favorite bulb. I heard the same thing over and over as I hopefully begged, "Please kind sir or madam, (*sniffle*) won't you sell an Italian girl some of your delicious garden grown garlic?" But alas, all my inquiries were met with, "Sorry, we're sold out already." "Sorry, we don't grow it anymore." "Sorry it's been a bad year for garlic." UGH! SOB! I turned to the internet and found more local sources, but alas I heard "We're completely sold out." over and over. DOUBLE UGH! By now I've dug my heels in and have quite stubbornly decided that I'm going to get my garlic if I have to drive all the way to Gilroy, California to get it! (Insert deep heaving breaths and envision me emphasizing that last statement with waving arms!)
There is an end to this long saga. I found some sources in Arizona and Texas who although they didn't have any in stock at the time of my order, they could commit to mailing me some at their next harvest and not charge me an arm and a leg. The harvest occurred last week, and I rec'd my garlic yesterday.
Just look at my beauties! I ordered a variety pack consisting of mild through very spicy. Here's a synopsis:
Mild: Georgia Crystal: a lovely, mellow garlic that would be great in salsa.
Medium: Chesnok Red: This guy often wins "best of taste" garlic competitions. It's considered a rich flavored mild to medium heat garlic.
Hot: German White: This guy can pack a punch. It has loads of flavor, and is considered rather hot when raw. (I don't eat it raw; it's awesome cooked.)
Very Hot: Villarney Red. These cloves are very strong and spicy flavored, and is very hot raw. (I don't eat this raw either. It's terrific cooked.)
What better way to test my new lovelies than to make a quick pasta dish with a garlic butter sauce for lunch? Check this out:
Paula's Got Her Garlic Groove Goin' On Pasta
Angel Hair Pasta - enough for two servings
1 tablespoon olive oil
1 small zucchini sliced in half rounds (you know I love my half-rounds)
2 tablespoons butter
2 cloves garlic, minced (I used the German White)
1 small jalapeno pepper, sliced thin (or other hot pepper - my jalapenos are sadly VERY MILD. Great flavor, but no zip in the heat department this year.)
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Freshly ground salt
Freshly grated pecorino romano cheese
Fresh basil, chiffonade sliced.
Cook pasta according to package directions. While pasta is cooking, in a small nonstick skillet, heat 1 tablespoon of olive oil. As soon as it is very hot, add the zucchini and "grill" until nicely seared yet still crunchy. Remove from pan, leaving as much olive oil as possible. Add 2 tablespoons of butter to the pan. As soon as it melts and starts to sizzle, remove from heat and stir in the garlic and jalapeno. They should sizzle nicely off the heat. Let the mixture sit and sizzle off heat for about 3 minutes. Drain the pasta, and immediately add the zucchini and olive oil/butter/garlic/pepper mixture. Toss. Season liberally with red chili flakes, black pepper, and salt. Top with fresh basil and pecorino romano. Serve. Sigh. Smile.
This was soooo good. The garlic flavor held up to the pasta, but didn't overpower it. Surprisingly, it was not too spicy. The pasta really mutes heat, and pairs beautifully with all the flavors. I was tempted to add some capers or sliced olives to the mixture, but my goal was to taste/test the garlic, so I left it out.
I'm looking forward to testing out the other garlic bulbs. I'm sitting here with a dreamy smile just thinking about it. Guess the ghouls and vampires will have to look elsewhere for their fix now that I've got my garlic groove goin' on!
PS: Favor to ask: Please send me an email if you have any problems accessing this post. Just click on my profile; it will take you to my email. Of course, that assumes that you can access my profile. Thanks!
Sunday, September 7, 2008
13 Big Ones .... Times Two!
At 8:21 pm and then again at 8:22 pm, I became a mother for the first time thirteen years ago today! Yep, that's right! My babies are now officially teenagers! As the old saying goes, it seems like yesterday they were born. I remember when we bought this house (before we started our family), my first thought when I looked at the gorgeous staircase was that I hoped one day little toes encased in feeted-pajamas would race down the stairs Christmas morning. We lived here for six years before having the twins, and every Christmas I thought that maybe next year would be the year. The kids were only 4 months old when their first Christmas rolled around, and so obviously they weren't racing down the stairs just yet, but I remember thinking how lucky and blessed I was to have such amazing, little people to call my own.
Those stairs hold many memories ... teaching the kids how to climb them, how to hold the railing, how to navigate going down the stairs, sledding down the stairs feet first, sledding down the stairs head first, falling down the stairs (yep, be thinking "ouch"), racing up the stairs, and of course, my initial wish of racing down them. There are sixteen steps and I know each of them quite well ... I would count out loud in a very exaggerated voice each step and the kids would laugh and laugh! It's how they learned to count. I love those stairs.
And ... I love those teenagers of mine, too! Teenagers!!! For their birthday, the kidlin's wanted a chocolate cake. They didn't care what decorations were involved, just as long as it was chocolate. Over the years, I've made some pretty darn impressive cakes for their birthdays. They were impressive for several reasons, the first being that I'm not a baker at all, so the fact that the cake turned out was cause for celebration. My personal favorites include the "Treasure Chest" cake that involved decorating the cake to look like a, well you know, Treasure Chest! It came equipped with a propped up lid as well as gold foil covered chocolate coins, candy necklaces, and other edible jewels! Another favorite cake was their "Sleepover Cake" when the kids had two of their friends spend the night. It was a sheet cake and I placed Twinkies (yeah, you read that correctly ... the Twink-miesters were used) on top, and then frosted the whole thing. I decorated the Twinkie portions to look like kids in bed (bedspread, pillow, etc.) and made each one resemble each of the kids here (hair, face, pj's). It was a lot of work, but I approached it like a craft project, and if I do say so myself, it turned out pretty darn good! Oh, and it tasted good, too!
This year, I purchased the cake and it was "wow" good! It was a Cookies and Cream cake that consisted of chocolate cake with whipped cream for the icing as well as in between the layers, and a chocolate ganach over the top. Then there were Oreo cookies on top of that. The kids went nuts over it, and that includes my hubbyman. For my gluten free baby, she got her own gigantic piece of bakery cheesecake (minus the graham crust) that she garnished with strawberries. I'm surprised we are not all in a sugar coma tonight.
Here are some "then and now" photos. Don't they look magnificent all rolled up? And, yes, despite the obvious blue and pink blankets, I did get asked which one is the boy and which is the girl. I still get asked if they are identical twins. Uh, nope. One's a boy, and one's a girl. I made it to 37 weeks before they made their arrival (after 18 hours of labor which ended in a cesarean). I had a tough recovery and stayed in the hospital for five days, but they did great the entire time. I just love those noisemakers. They are my sun, moon, and stars, and I really do thank the good Lord everyday, several times a day, for blessing me so greatly with them.
Here they are in their little "fish tank" at the hospital. They are a day old here.
Here they are today, on their special day. The young man is the older of the two by a whopping '1' minute!
All of my kids are close with each other, but we are not a squabble free zone. My son is the most mellow of all my kids, and tolerates his sister's antics with extreme patience. He's so much bigger and stronger than both of his sisters; he could squish them if he chose to. Luckily for them, instead, he just shrugs stuff off ... which probably drives them crazy!
I enjoy reading blogs where folks share their day to day lives, and allow me glimpses of who they are and who is important to them. So, in return, here's a glimpse at my kids on their special day.
My son is amazing. He's blessed with an astonishing memory, is a loving brother and son, is handsome and thoughtful, is a talented artist and budding writer, and has taught me the meaning of cherishing every moment. When he was six years old, he developed epilepsy, and continues to deal with it. Luckily, his seizures are mostly nocturnal, and if you were to ask him, he'd tell you enthusiastically that he has a GREAT life. This kid possesses the most positive attitude ever. In his 13 years, he's dealt with more than most will in a lifetime, including being critically ill and in true peril with something called Steven's Johnson Syndrome a year and a half ago. His SJS was caused by a toxic reaction to taking Ibuprofen and it's the most horrific thing you can imagine. He was covered head to toe, outside and inside, with horrible, enormous blisters. He lost his vision for a couple days due to the raging blisters. All the skin in his mouth and inside his nose shed off, his lips turned black and shed off, every membrane and vein in his body was enflamed, developed pneumonia and vasculitis, and endured off the charts pain that could not be dulled with medications. You know it's bad when the nurses cry outside his room. Still, he persevered on, showed amazing strength of character as well as physical strength, and high integrity and character. Today, he's fully recovered, his vision miraculously returned unmarred, and although we were concerned that he'd be scarred head to toe, the only physical sign to indicate his suffering is that his lips have lighter shading where the new skin grew in, and a couple spots on his face. Every one tells him it gives him a rugged look. He plays soccer and basketball, and lives to draw his cartoons and write screen plays. He's a trooper for sure, and is destined for greatness in life.
His twin, who thinks that she should have been born first, is a total package girl. She's an academic over achiever, naturally athletic, beautiful yet shy, curious and interested in everything, and ready to discover the world. She's a gifted learner, and is the most determined child on the planet. When she was a baby and was learning to stand up, she didn't follow the path most kids take. Most kids will position themselves next to something and pull themselves up. Not this child, oh no. She would sit in the middle of the floor and try to stand up un-aided. Thank goodness for puffy diapers, because she plopped many a time on her bottom. I'd ask her over and over if she wanted help, and she's say "I do it, I do it" over and over right back at me. Sure enough, she did do it and felt so proud of herself. That was the first of many ventures where she wanted to achieve some task herself, and keeps at it until she masters it. She has her dad's competitive drive, yet has a very sensitive soul. Coaches and teachers love her because of her work ethic; I love her big heart. She possesses a stewardship consciousness not commonly found in kids her age ... she's interested in conservation, the well-being of the planet and those who live on it, and she's a huge animal lover. She's very protective of her brother and sister, and is very much her momma's girl. We even call her "the little mama". She loves getting hugs, and isn't embarrassed to get one from her mom in front of her peers. Someday in the future, she's going to make a huge mark on the world. She'll be one of those people who make a difference.
And, here's a pic of my wee one ... just to keep her in the loop. Soccer season has started, and they had their first game on Saturday. Um, the score was not in our favor, unfortunately. In fact, toward the end of the game, the other team took it easy on our girls because they were sooooo much better than our team. My little mite is the only girl on our team who even made it to their end of the field to shoot a goal, but alas the other team's goalie blocked her shot. Still, she had a great time, actually all the girls did, and she's ready to get back out and play again. My girl is the one in the purple jersey, with the black shin guards/socks, and blue glasses. I just love this action shot!
So there you have my family, plus hubbyman. How do you celebrate birthdays? Join me in wishing my babies a gloriously happy 13th birthday! We are a happy little group of people, especially today celebrating the 13 big ones --- times two!
Friday, September 5, 2008
I'll Stop The World and Melt With You -- Tuna Melts (Second Try At Posting!)
Ok, Folks. Let's try this again! The first time I posted, something bizzaro happened and not everyone could access my blog. I'm keeping my fingers crossed that it works this time around!
Diner Food. What images do those two words conjure up for you? Diner + Food. Do you think of heaping stacks of pancakes dripping with maple syrup? Perhaps an open face roast turkey sandwich with mashed potatoes smothered in gravy comes to mind. Maybe you are thinking about an oversized parfait glass loaded with scoops of ice cream and hot fudge. Picture, if you will, a place buzzing with local patrons seated in past-their-prime colored booths with elbows resting on chrome trimmed tables. In my mind's eye, I also see a string of black backless bar stools lining the counter beckoning those souls who don't want to wait for a booth to open up. One definite must-have signifying a good diner is a couple of waitresses who can handle the Sunday morning crowd with ease and always manage to keep the orders straight. Beverage refills flow freely, and there's an air of welcome in the atmosphere.
I love diners. I'm talking about real diners, not dumpy dives, but real diners. You know the kind I'm talking about ... those quaint eateries that have been around for years and years, and have managed through good food and great service, to hold onto their clientele despite the influx of giant restaurant chains. Now don't get me wrong, those chains serve a purpose, too. Yet I have a soft spot for diners, especially family operated ones, and always enjoy the comfy feel when eating at one.
Recently while on vacation, my girls and I were far from the madding crowd, in the multitude of peninsulas and islands just southwest of Seattle. The small village we stayed in was absolutely darling, with lots of natural areas and state parks nearby where I took the girls on a little hike (Gasp! And I lived to tell the tale, too!) to the water front, where they thoroughly enjoyed throwing rocks in the water and just goofing around.
After our hike, there was a little diner that we ate at, and all three of us fell in love with it. It was small and cramped, yet the service and food were terrific. When our server came to the table, I inquired about some gluten free choices for my wee one, and the server immediately told my daughter that she would personally make something special just for her that's not on the menu. She ended up serving my babe this luscious peanut soup that was made with sauteed vegetables, peanut butter, and broth. Little miss slurped up every drop, and I mean every drop.
That's what I love about diners. That personal touch expounding friendly values. Here we were strangers to the server (who was actually one of the owners), and she took the time to do something kind for us. Have you ever had a server go the extra mile for you without even asking? I really value good servers, and show my appreciation via an appreciative tip.
One menu item that you'll find at most diners is a tuna melt. Have you ever had one? There's something magical about a grilled sandwich, and grilling transforms tuna salad into something comfy and satisfying. I've experimented with this particular sandwich the past couple of days, and I think I've found a winner. Here's the deal.
Paula's Diner Tuna Melts
2 slices your favorite bread (heartier the better)
1/2 cup of your favorite tuna salad (the dryer the salad, the better ... in other words, take it easy on the mayo)
1/4 cup shredded cheese (I used pepper jack)
2 slices bacon
1 sliced roma tomato (I sprinkled mine with garlic salt)
1-1/2 slices American Singles (or other sliced processed cheese)
First, slice your tomato and lightly sprinkle with garlic salt if desired. Prop the plate holding the tomato at a slight angle to drain the juice away. Next, butter one side of each slice of bread. Take one slice, butter side down, and layer with a) tuna salad, b) 1/2 the shredded cheese, c) tomato, d) remaining 1/2 shredded cheese, d) bacon, and e) American singles.
The layering technique is important -- as the cheese melts, it "binds" the sandwich together and keeps the ingredients from slipping out as you take bites.
It was a test of my inner strength to not pick that bacon off and nibble on it. :-)
I tested many types of cheeses, and to get just the right combo of melt and flavor, I found using a little shredded cheese as well as American singles fit the bill. Top with the remaining slice of bread, butter side out. Heat a skillet on med high, and carefully place sandwich in skillet. Keep a close watch, and flip the sandwich over when golden brown. Use a wide spatula because the sandwich is really full. Cook on the second side until golden brown. Remove pan from heat, and place a lid on top (or cover with foil). Let sit for 2-3 minutes to really melt the cheese. Serve immediately. This last step really melts the cheese perfectly while keeping the bread crunchy crisp. Otherwise, you'd risk having burnt bread because you'd have to have it in the skillet a looong time to perfectly heat the insides of the sandwich.
Ooooh, I can't wait for you to experience the unbelievable satisfying crunchiness of the bread, married with the melted cheese, smoky bacon, bright tomato-yness, and tasty tuna. This is a hearty sandwich, and could easily fit the bill for either lunch or dinner. I made one for lunch, and could only eat half of it ... even then I was stuffed. I had a tall refreshing glass of lemonade with mine, but I could see drinking a glass of milk with this too.
What diner food should I explore next? Now that the weather is starting to show signs of Fall, I think I'll try something warm and comforting. Any suggestions?
Thursday, September 4, 2008
I'll Stop The World and Melt With You -- Tuna Melts
Thanks for visiting and commenting, and I look forward to visiting your blogs!
Paula :-)
Monday, September 1, 2008
Chillin' With My Chili
I like chili. Wait, make that LOVE chili. All chili. I'm not picky, although I prefer versions that don't singe my eyebrows with too much spicy heat. I've been an Oregonian for years now, but I grew up in
Now that the cold weather has started to roll in (the house was freezing this morning!), I thought today would be a great day to make a heaping pot of bone warming chili. I wanted to simply hold my steamy bowl and just be chillin' with my chili. This is one of those dishes that I've made for years without really following a recipe; rather, I just used what was in my fridge/pantry. For today's blog entry, though, I slowed down and paid attention to what I was tossing in here and there. I was a hit with 3 out of 5 in my household. My husband told me to make this as often as I wanted, he liked it so much. My older kids weren't wild about it, but, you know, the food groups "touch" in chili, so I didn't expect any different. We did have a break through, though, in that they said they liked how it smelled. Stubborn little beings!
This is a basic MILD chili. Here's what I did:
1 ¼ lbs ground beef
½ large onion diced
1 green pepper diced (garden!)
3 garlic cloves minced and sprinkled with sea salt
¼ cup water
2 teaspoons chili powder
½ generous teaspoon ancho chili powder
½ generous teaspoon pasilla chili powder
½ teaspoon cumin
1 tablespoon smoked paprika
2 healthy shakes of ground cinnamon
5 large tomatoes, diced (garden!) – you could use a large can of diced toms
3/4 cup tom sauce
½ cup water
Pinch thyme
Pinch oregano
In a large dutch oven, add the ground beef, onion, green pepper, and garlic and heat over high heat. As soon as it starts to sizzle, add the ¼ cup of water, lower the heat to medium high and cook until the water has evaporated out all the while breaking up the beef into small bits.
See how the beef is broken down instead of clumpy? The water helps this process and also helps soften the onion and green pepper. Once the meat has browned, add all the chili powders, cumin, smoked paprika, and cinnamon. Stir. Add the diced tomatoes and tomato sauce. Lower the heat to med, and let simmer for about 20 minutes or until the tomatoes have broken down. The chili will be really thick at this point, so add ½ cup of water along with the thyme and oregano. Let cook for about 10 more minutes. Uh oh, there's that spoon again! Hey, I'm just checking to make sure the seasoning is correct!
Chili is such an awesome meal, and any leftovers lend themselves very easily to multiple dishes. Plus, this version is gluten free all the way, baby! Check these out.
How do you feel about chili-dogs? Just spoon some chili over a good quality beef hotdog, top with your favorite fixin's, and you've got a quick lunch.
Here it is again spooned over angel hair pasta. Add a dollop of sour cream and mix together for a really filling meal. Or, if you prefer elbows, you can make that famous chili-mac that graces many a bowl during football season.
Or, just spoon into a bowl and serve with Fritos (have you ever scooped up a bite of chili on a Frito? Mark that down as something to try in this lifetime. Yeah, yeah ... you might turn your nose up now, but trust me you'll thank me later!) Good ol' saltine crackers are a nice choice, too. Oh yeah, chillin' with chili is a goooood thing.
One more thing, check out this lovely purple pepper! That's so fun to say ... purple pepper, purple pepper! This purple goodie is from my garden and is a variety that I planted on a whim. The above photo shows it on the vine about 2 weeks ago. Here's how it looked when I picked it today!
I'll be tasting this little purple dude tomorrow. I'm looking forward to seeing if that glorious color stays intact when cooked! Have you ever had a purple pepper? Perhaps we could change the tongue twister to be "Peter Piper Picked a Peck of Purple Peppers". Ok, ok. I'll stop now!


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Hotels & Accommodation in Mesa Chorio
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Mesa Chorio overviewIf you're looking for a new favorite getaway, look no further than Mesa Chorio. Mesa Chorio might not have well-known attractions within the city, but you won't need to venture far to find top places to visit like Tombs of the Kings and Paphos Archaeological Park. Popular sights in the surrounding area include Paphos Lighthouse and Paphos Harbour.
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How to get to Mesa ChorioFly into Paphos (PFO-Paphos Intl.), 6.8 mi (11 km) from the heart of Mesa Chorio.
What to see around Mesa ChorioHere are some top sights in the surrounding area:
- • Tombs of the Kings (4.2 mi/6.8 km from the city center)
- • Paphos Archaeological Park (4.9 mi/7.9 km from the city center)
- • Paphos Lighthouse (4.9 mi/7.9 km from the city center)
- • Paphos Harbour (5 mi/8 km from the city center)


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The Iowa Athletic Council was established in 1998 following a national leadership conference designed to assist participants in working together more effectively for the benefit of students participating in interscholastic athletics. The purpose of the Iowa Athletic Council is to promote open discussion among the members to improve communication among all participating organizations for the mutual benefit of the organizations and student-athletes involved in interscholastic athletics throughout Iowa. It is felt this can be accomplished by fostering discussion about common issues. The main focus is the development of sportsmanship, citizenship and character.
The membership of the Iowa Athletic Council consists of the Iowa High School Athletic Association, Iowa Girls High School Athletic Union, Iowa High School Athletic Directors Association, Iowa Association of Track Coaches, Iowa Association of Track Officials, Iowa Basketball Coaches Association, Iowa Cheerleading Coaches Association, Iowa Football Coaches Association, Iowa Girls' Coaches Association, Iowa Baseball Coaches Association, Iowa High School Swim Coaches Association, Iowa Soccer Coaches Association, Iowa Wrestling Coaches and Officials' Association, and Iowa representatives from the National Federation Coaches Association and the National Federation of Officials Association.


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Re: Cisneros in Brownsville and Matamorros
In reply to:
Re: Cisneros in Brownsville and Matamorros
gloria thomas 11/13/11
Not too sure about his wifesbirth dates Guadalupe passed in 1925...but i did find the census in 1900 has a servando married to a julia and with juan and clemente as children and in 1910 theres a servando married to guadalupe with juan, clemente, jose , manuela , dolores and servando. I know thru my family manuela is a half sister to my grand father Jose Cisneros born 1911. Just dont know if its the same servando. Names and dates match. As per family stories .. servando died from being kicked by a horse.. the servando from 5/13/11 died of a hemorrhage.


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STOCKHOLM (Reuters) - Scandinavian airline SAS is in talks with Airbus about buying A320neo jets for its short-haul fleet and expects to agree a deal this spring after ending negotiations with rival planemaker Boeing, its finance chief said.
Goran Jansson also told Reuters in an interview that SAS was in talks with Japanese investors about a so-called Japanese operating lease with call option (JOLCO) to fund the planes.
JOLCO is a niche aircraft financing structure already used by SAS where an airline leases planes from a Japanese investor and has a buyout option.
Jansson, who will take on a new role at the airline in March with a focus on strategy, said in December that SAS needed to invest in 40-50 new aircraft, in addition to planes already on order, and was looking into how to finance that.
Airbus's 2017 list price for an A320neo is $108 million.
SAS, which is part-owned by Sweden, Norway and Denmark, is in the midst of renewing an elderly and fuel-intensive fleet in the face of cut-price competition from the likes of Norwegian Air Shuttle and Ryanair.
After years of restructuring, long-struggling SAS is back in the black. New efforts to stay competitive include setting up, for the first time, bases outside Scandinavia to cut staff costs.
Jansson said the key would now be to intensify the development of services within SAS's Eurobonus loyalty scheme, such as credit card reward programs and partnerships with hotels and event organizers, in order to boost turnover.
"There are areas where we feel that we today make far from enough use of our bookings and customer base," he said.
The aim is to entice business travelers to also choose SAS for leisure travel - a market segment that unlike business travel is growing and that SAS wants a larger chunk of.
"We need to a greater extent to get our business travelers to also do their leisure travel with us," Jansson said. "We believe Eurobonus is the key to success here."
The European airline sector has seen consolidation in recent years with most recently Lufthansa and easyJet scooping up assets in Air Berlin which like Alitalia [CAITLA.UL] has entered administration.
SAS's restructuring, and Sweden's and Norway's sale last year of part of their stakes in a first step toward planned exits from their longstanding holdings, could make the airline a more attractive takeover candidate.
In 2016, two sources told Reuters that Lufthansa had been in talks with the owners of SAS which could lead to Lufthansa taking a stake in SAS or some other kind of partnership.
Reporting by Anna Ringstrom; Editing by Niklas Pollard, Mark Potter and Adrian Croft


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verb. fray
noun. exhaustion - weariness
It has been a fast paced few weeks with lots of pockets full of stress that unfortunately brought me to an ugly place...an adult tantrum. Now I didn't kick and scream and throw myself on the floor but I did sulk and blow through some kleenex. This week has been much better in many areas...better in part through reflection of my life. Before you quit reading because you think I am simply venting I will change to my topic of dawdling.
I often tell my students that we, Americans, tend to try to hurry children up...we cannot wait for them to walk, to talk, to potty on the potty, to recite their ABCs, the list goes on. Listen to parents or teachers talk to children...we often hear "don't dawdle", "hurry up", "come on", "we're late", and so on. What is the rush? Are we in a race? Maybe I, or we, can learn a few things from children's lolly gagging.
If we think like kids and stop to pet a caterpillar every now and then I think our sanity would be better preserved. Here are some things that we might "see" if we took the time to slow down and smell the dandelions:
- We might notice the holes that the very hungry caterpillar ate in a leaf on a tree.
- We might be able to find enough change in little hidey holes to buy a grande vanilla frappa mochachino.
- If we unlace and relace our tennis shoes we may find that they actually fit better using every other lace hole.
- What if while digging a hole in the sandbox I did end up in China... discover a dinosaur...or realize how relaxing sensory play is?
- If I slow down I can walk with my shadow.
- I can talk into my office fan in my coolest Darth Vader voice.
- I can out build catapults with a 4 year old.
- I can beat a 5 year old at Pokemon memory.
- When I don't scurry through life I notice patterns...in the tile floor, in a fence, in the grooves on my pen.
- When I slow down and take a breath I can sort out what is bothering me and decide if it is really worth all the stress...and chances are we have created the stress and the short breather helps us work past the stress.
I am not ashamed to say that I have decided to follow through on my declaration of stating there is a time to dawdle...I have already cancelled my class for Friday and turned in my absence report. It was tempting to write in my reason as, "personal dawdling day" but I may want to do it again and I'll need a fresh new reason for that day.


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Through our Education programs, you will explore the complex social, psychological, economic, historical, political, and cultural issues that impact schools and school children. Our mission is to provide opportunities for you to combine coursework in your major with interactive academic coursework and hands-on service-learning experiences focused on educational issues. You will reflect deeply on underlying educational principles and gain the insight needed to become advocates for educational issues within the United States.
Our programs foster the development of these essential learning outcomes:
- Intellectual Skills (reasoning and critical thinking)
- Cross-Cultural Competency (appreciation of diversity)
- Civic Responsibility (agents for social change)
- Ethical Reasoning (thinking through issues of values)
- Empathy and Perspective Taking (examining viewpoints of others)
The mission of the Program in Education is also influenced by the Council for the Accreditation of Educator Preparation (CAEP) and by the North Carolina Department of Public Instruction (NCDPI). These external accreditation agencies require evidence-based, data-driven program review on an ongoing basis.


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Yes it means exactly that.healer wrote:...I installed xampp 1.7.2. Having the later PHP I kept getting the notice of PHP deprecation. I wanted to turn it off. I opened up the php.ini in F:\xampp\php and found that error_reporting = E_ALL & ~E_NOTICE & ~E_DEPRECATED was already defined. Is my understanding correct that this statement meant reporting all errors except general notice and deprecation?
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Can you afford to buy here? If you like, we can get one of our mortgage experts to tell you exactly how much you can borrow, which is the best mortgage for you or how much they could save you right now if you have an existing mortgage. Click here to get help choosing the best mortgage rate
Across the nation CREW lists data for 5162 neighbourhoods, and this month McCreary is number 5028 putting it behind most of Canada .
While the median for Manitoba is $264,900 , which means that McCreary's median price is $69,000 a lot lower than the rest of the province.
If you're looking at investment properties in McCreary, then you're most likely to find homes with 3 bedrooms on sale this month.
Can we guarantee how well McCreary is going to do next year? No, but we can look at the data we have and use it as a starting point before doing research.
Over the last three months in McCreary, housing stock available seems to be getting more prevalent – this could mean that homes values might be less affected by availability problems.
Manitoba has hundreds of possible neighbourhoods for you to invest in and there is lots of data to sift through to help you narrow your search down.
Just fill in a few details, and we'll arrange for a Mortgage adviser to help you find the best mortgage for your needs


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Everybody needs to be rated in addition to the first page of Google search. Nonetheless a business or a brand must earn that right, and takes a committed strategy and attempt towards making sure this occurs. Acquiring the right Search Engine Optimization Southeast, Michigan services can be the first step in ensuring you get the rankings you deserve. With over 540 separate quality enhancements being made on their algorithms and over 200 signs for scoring, Google has definitely upped its game. The gauntlet was thrown and the sites have answered.
What is search engine optimization in Southeast, Michigan?
This is the process of bettering the visibility of a website on organic, i.e. outstanding and natural search engine result pages. This entails the use of search engine friendly components in the site. A successful search engine optimization effort and SEO service would have attentively incorporate specific and related keywords which the on-page optimization would help highlight for the algorithms that search engines employ.
There are essentially two specific regions of search engine optimization.
On-page optimization - All these elements should be geared towards making the site as user-friendly as possible.
What's search engine optimization, is a question that may best be answered hence - It is your greatest tool to get the maximum traction online and also to keep your search engine ranks high.
Southeast, Michigan SEO Optimization Services
HudsonRiverSEO Services provides the most comprehensive selection of SEO optimization services in the industry. Here are a few of the services we supply under Search Engine Optimization optimization services:
All local Search Engine Optimization requirements of small businesses are ably catered to by HudsonRiverSEO services.
We offer detailed and effectual link building while ensuring that there are no bad links or contextually inaccurate links.
We provide entire organic SEO services aimed to assemble a sustainable and natural growth pattern in the brand's on-line visibility.
We keep a sharp eye on the analytics and generate comprehensive reports regarding the same identifying tendencies and helping formulate future strategies.
We supply all relevant bookmarking services along with post, directory and classifieds entry to ensure your brand is being promoted across the digital board.
We supplied high quality content marketing and post writing services to ensure that your brand has the one of the very useful and focus-catching content online.
Using Google Adwords, marketing forums like Bing advertisements, Yahoo advertisements and facebook promotion we also ensure that your brand is being promoted among the right demographic.
Hudson River SEO Services provide you the most in-depth Search Engine Optimization optimization services, and organic SEO services inSoutheast, Michigan. To learn more about our SEO services contact us today.


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Are OSM Assets Protected with Sound Internal Controls?
It takes so long to get OSM to release the minutes of their board meetings and then when they finally do, they make freshman mistakes. Like this first item on the August 29, 2011 minutes.
I. Approval of previous meeting's minutes Dianne brings the motion to approve the minutes from the June 21st board meeting. Jacques seconds. The motion passes by unanimous consent.
Of course, that is the EXACT same approval - even down to the minutes from June 21st - that appeared in the July 18, 2011 board minutes! You would think in three months they might have proofed it just a tad bit better.
Attendance by Altansukh Tumenjargal has not improved any. Counting the August meeting as one meeting even though it continued on another day which he also missed gives him an attendance record now of 12.5% (1 out of the last 8 board meetings). And Akarawuth Tamrareang has missed 4 of the eight board meetings. That is a 50% attendance record.
Now You See It...Now You Don't
That's definitely the tag line for every magician during his or her magic show. They somehow try to convince you that an object once seen by you has now somehow vanished into thin air. Of course we all know that is not true. With carefully crafted cues, skilled assistants and perfect timing they briefly redirect your focus for a mere millisecond and poof….Now you see it and now you don't.
Back around March 11, 2011 in response to a question raised by Jennifer Marriott, Paul Orwig replied "It has been my decision as Treasurer to not publish our unaudited financial statements until I am satisfied that they are reasonably accurate, and I still have some unanswered questions along those lines. I have been in touch with our accountants to get their assistance on that, and they have said they hope to have time next week to help get those questions answered." So, a reasonable person would conclude with the publishing of these financial statements some 7 months later that they are now deemed sufficiently accurate to have passed the tough Paul Orwig test. Right? Not so, young Obi-Wan Kenobi. Now we find with some certainty that these reports contain significant inaccuracies in reporting revenue received and that Paul Orwig, the OSM Treasurer is well aware of it!
No Accounting For It.
So our quick look at the published financial reports raised questions aboout whether the OSM Board and the rest of the Joomla! Leadership teams have actually been seeing accurate financial reports as described recently by Jaques Rentzke "... I can confirm that the OSM auto-generated un-audiited financial reports are shared weekly with the OSM list,..." It appears that the question I raised about why they show $2,000 per month from Demo Site hosting which indicates that the demo site is not exceeding the basic minimum number of subscribers may have hit a nerve. It has been confirmed by the Demo Site operators that they are doing significantly over the minimum subscribers which means that they are paying more then the $2,000 per month that shows up in the current financial reports. Yet, where is the money? One source indicates that the amount paid monthly is now $8,000. I don't know how many months that amount might have been paid but let's assume 6 months just for the sake of discussion. Then the missing amount would be in the neighborhood of $36,000 more or less depending upon the accuracy of the source and the number of months of payment. According to the Treasurer they will change the total at the end of the year. That is not how you do accounting - especially accrual accounting which is what OSM is on. If he didn't actually receive the money it should show up in his Accounts Receivable.
Breaking OSM Financial News!
For the second time this calendar and fiscal year, OSM has released most of the financial reports originally promised to be released monthly. If my math is correct (and it should be as it is a simple calculation of 2 divided by 10), then OSM has achieved its commitment 20% of the time so far this year. And if they do it 2 more times they will hit a 33% compliance rate. I wouldn't bet on even that poor of a record given their history in the last couple of years. Truth be told, this is the first time this year we have been privileged to see the monthly budget versus actual figures.
So, what stands out in a quick review?
Open Source Matters, Inc. Fallout From The Lack Of Followup.
If you go to all of the trouble to establish goals and objectives with teams - even all volunteer teams, then it behoves you to ensure that you follow-up with those teams and establish their success, partial success, or failure in accomplishing those goals and objectives before you go down the path of establishing new goals and objectives.
Back in May, 2011, Paul Orwig published the goals and objectives of the PLT (Production Leadership Team), the CLT (Community Leadership Team), and OSM (Open Source Matters). Now in late October, Paul is calling for setting new goals and budgets for 2012 but he is not calling first for how those teams did against their 2011 goals so far. This is simply a complete failure of the OSM board and its leadership in ensuring that the goals and objectives actually mean something and are not simply slid into a drawer somewhere and forgotten.
Joomla Project Proposed Organizational Structure - Horse Vs. Cart?
On October 18, 2011, Paul Orwig who had originally started a discussion group on September 29, 2011 about Proposed leadership structure changes & request for community feedback posted in the Google Joomla Leadership public group that he was thinking of closing discussion on the proposal even though he committed originally to leave discussion open until October 27, 2011. Immediately, more discussion ensued. At the time he was proposing to shut down discussion there were 157 posts. As of today, Friday, October 21, 2011 at 1:17 pm CDT, there are 186 posts. Interestingly enough those 186 posts were placed by only 23 individuals. And, of those 23 individuals, only 16 are not members of the OSM Board, the Community Leadership Team, or the Production Leadership Team. Besides the obvious observation that very few of the community have weighed in with their opinions, very few of the various leadership team members have weighed in with theirs either.
Annual 2010 Federal & State Tax Filings for OSM - Did I Miss Their Publication?
I must have missed the Open Source Matters, Inc. publication of the 2010 Federal Corporate Tax Return (Form 1120) and the New York State CHAR500 return. And, depending on the contents of the CHAR500 return, maybe even a Form 990. Oh no I didn't, I just checked here on the OSM Federal Filings page and there are no links to the 1120 nor are there any filed CHAR500 in the New York State charities database. That's interesting!
Let's see, OSM, last I checked, operates on a calender year fiscal year. So that means they must file the 1120 by the 15th day of the third month after the end of their tax year. Hmm, that would make it due on March 15. A review of the available published OSM minutes (only published through July, 2011 as of this date) shows that in the March 2011 minutes, an automatic extension of 6 months was requested (note that it was not specific that this was just a Federal extension. There isn't a 6 month extension available in New York). Nothing wrong with that. Gives the accountants time to review and correct the books. But, wait a minute. That would make the the date the Federal taxes had to be filed by as September 15, 2011. So, supposedly the taxes forms have been filed but just like the other missing financial reports there hasn't been any publication of this information to the Joomla Community. I could be wrong, of course. Would love to see some communication from OSM about these issues. Nothing anywhere so far though.
Is it really time to change the Joomla Project Organizational Structure?
If you haven't read this blog by Paul Orwig written on September 29, 2011, you should. But what you should do next is read the input at JPeople and perhaps you will realize that it appears that a very few - mostly Joomla leadership is proposing major changes in how the Joomla project will be organized in the future. You will also note thet very, very few of the Joomla Community are participating in the discussion possibly again because there continues to be veiled and not so veiled implications that certain people have said enough. Doesn't encourage participation.
Currently the role of OSM is to support the developers who code Joomla. If the few who think defining a business structure and bringing the developers under the authority of the OSM Board of Directors (no matter what they might rename OSM to) will encourage the developers to code, they really haven't been living in the Open Source world. Right now there are limits to what the board can do. The developers in the Community Oversight Team can remove board members or add them at will. Kind of makes sure that OSM remains responsive to developers don't you think? Under discussion is a much simpler structure with OSM at the top operating without any oversight.
What happened to Open Source Matters, Inc. and transparency for board minutes and financial reports in the past 12+ months?
On December 4, 2009, Ryan Ozimek, then Secretary of OSM, Inc. posted this blog in which he promised that the minutes of the OSM board meetings would be published in a reasonable time frame. In fact, he stated: "Our meeting minutes have been recorded internally, and more often than not, sent to the board members for approval shortly after the completion of board meetings." which would imply at least publication during the month following the meeting. Unfortunately the publications of OSM minutes has been very inconsistent with the current state as of today having minutes only available through the July, 2011 board meeting. This kind of delay makes it impossible to have a somewhat current discussion with OSM board members on any decisions that might have been made in the past month. The current board secretary frequently refers to the OSM bylaws when someone pushes the issue of why the minutes are not published in a more timely fashion:


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Preface – Petal Zero *
What makes a successful logo? Or typeface? Or painting? Or flower?
What seemingly invisible "scale" determines the success of such things? There must be SOME kind of connecting thread between all the "winning designs", right?
Well. The answer is a resounding "yes". Absolutely. Beauty, just like every other archetype & concept, manifests in patterned, reoccuring ways. There are explicit rules and guidelines that determine what one's brain interprets to be……Beautiful.
It's extremely interesting (and honestly — fun as f#&$) to delve into the microcosm of cognitive functions, and examine emotional reactions on the fundamental level. At one point I remember I had an apprehension about such analyses. I was concerned that an analytical deconstruction of the topic would perhaps diminish its impact on me. My fears were, thankfully, far from the truth.
The actuality was quite the opposite — I found that the more I wondered about beauty and aesthetics, the more lovely sights I could see. It was self-sustaining, self-propagating. Thinking about beauty…..gave me more of a reason to view it. To WANT to view it. To go out of my way for such sights. To………
…to truly enjoy them.
So, I thank you for having an interest in the lovely views of this world, and in having a desire to understand the world around you a bit better. I hope that my words and thoughts help your passion for beauty burn a little brighter, a bit more intensely and efficiently. And then I hope that afterwards, it may have been enough to spark your own interest in perceiving, pursuing, and even creating, beauty of your own.
Thank you for the interest in beauty. Your genuine interest itself is yet another of the magnificent bounty of beautiful things to be found in the world.
A.x. Tigo December 2011


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The largest railroad east of the Mississippi, it reaches more than 70 river, ocean and lake ports, as well as more than 200 short line railroads. It also provides on-dock rail service at JAXPORT. In Jacksonville CSX has greater connectivity than any other city in Florida with two major CSX rail yards, two TDSI auto distribution terminals, a CSX Transflo bulk transfer terminal and a CSX intermodal terminal.
Provides Jacksonville with rail service to 21,200 route miles in 22 eastern states, the District of Columbia and Ontario, Canada, serves all major eastern ports and connects with rail partners in the West and. http://www.norfolksouthern.com/
A Class II regional freight railroad and an affiliate of RailAmerica- one of the nation's leading short-line and regional railroad operators- that extends along a 351-mile corridor between Jacksonville and Miami, with exclusive rail access to the Port of Palm Beach, Port Everglades (Ft. Lauderdale) and the Port of Miami. It operates Bowden Yard intermodal facility in Jacksonville to connect the CSX and Norfolk Southern railroads.
Several major airlines and a network of regional carriers provide some 200 daily arrivals and departures at JAX. Approximately six million passengers enjoy traveling through Jacksonville International Airport each year. JAX has recently completed a $25.5 million dollar expansion of its full service terminal to enhance the traveler's experience. The airport is also home to general aviation and cargo services and features 10,000-foot and 7,700-foot runways. JAX was recently rated the best airport in North America for customer service in a survey commissioned by the Airports Council International-North America.
Cecil Airport provides an effective base of operations for corporate aircraft, general aviation, air cargo and National Guard and Reserve aviation. The airport has four, 200-foot wide runways, one of which measures 12,500 feet in length - the third longest runway in Florida.
A home of Jacksonville's aviation enthusiasts since the 1960s, Herlong Recreational Airport (HEG) is Northeast Florida's primary location for light sport aircraft, skydiving, gliders and other experimental aircraft. In 2001 Herlong was awarded the Florida Department of Transportation's General Aviation Airport of the Year award. The airport property covers approximately 1,463 acres of land, is home to approximately 180 based aircraft and features 3,500-foot and 4,000-foot runways.
In Jacksonville, only one airport is conveniently located mere minutes from key travel destinations such as the city's core business district, the beaches and sporting venues: Jacksonville Executive at Craig Airport (CRG). Jacksonville Executive (CRG) has two 4,000-foot runways.
Jacksonville's superior network of interstates and major highways is one of the reasons that supply chain logistics companies find the city so appealing. Jacksonville is where I-10 begins and stretches all the way to California. I-95 also runs through Jacksonville and provides access to the entire east coast of the United States. Via I-10, I-75, which stretches through America's heartland, is just minutes to the west. US301, US1, US17 and US90 also provide excellent access to the nation's roadway infrastructure.
As part of the progressive Better Jacksonville Plan, Jacksonville is investing more than $1.5 billion on roadway infrastructure throughout the city. The Jacksonville Transportation Authority has invested approximately $80 million and the Florida Department of Transportation has invested more than $484 million in current Jacksonville roadway projects.
For more information on major road improvements in Jacksonville visit: http://www.northfloridaroads.com/
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The Principal's House dates back to ~ 1919 and is located adjacent to the historic YE Smith School, which was built in phases from 1910 through the 1920s. Self-Help will soon renovate the historic YE Smith School, and the renovation requires that we remove the house from the property.
The house is in good condition, and Self-Help is offering the home for free to anyone who has the ability to move it to another location. For more information about the home, please see the property brochure linked below.
"The Principal's House" Property Brochure


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I have XAMPP for Linux on Ubuntu 10.04 and I have got the latest version of CakePHP 1.2.8. It runs well, but I could not able to make it running cake bake from the terminal, it tells me to install cakephp-scripts and this action will leads to install an old version of CakePHP and another version of Apache and others.
My question is: How could I able to run cake bake easily like Windows? In Windows it is just a matter of changing path variable!


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Marshmallow fondant (MMF) is a no-cook alternative to traditional (cooked) rolled fondant icing.
If you've never made marshmallow fondant before, here are a few things you should know at the outset:
But most of all, marshmallow fondant is so much fun to decorate a cake with!
1. Place the marshmallows and 3 tablespoons of water in a large microwave safe bowl and microwave on high for 1 minute. Stir.
If the marshmallows haven't completely melted, return the bowl to the microwave and cook for 20 seconds or so more and check them again. Continue until they're fully melted and smooth.
2. Add 1-2 teaspoons of flavoring to the bowl along with food coloring, if desired, and stir with a wooden spoon sprayed with non-stick cooking spray.
3. Add a cup of confectioner's sugar to the marshmallows and stir. Continue adding the sugar, a cup at a time, until you've mixed in about 1/2 to 2/3 of the bag.
**You'll need a good-sized space for this next part. A clean table or counter top work best. I usually put down a sheet of parchment paper on my counter. It saves time cleaning up when I'm done.
4. Empty the remaining sugar from the bag onto your work surface. Scrape the marshmallow mixture out of the bowl and onto the sugar. At this point you'll want to grease your hands with a generous amount of vegetable shortening.
5. Knead the fondant as you would bread dough, gradually incorporating the remaining sugar until the fondant is smooth and has the consistency of pliable clay or play dough.
If it feels too sticky add some extra confectioner's sugar. If it feels too dry or is cracking or tearing, add a little of the extra water. The fondant dough should be smooth, workable, and not sticky.
6. Shape the fondant dough into a ball and wrap tightly with plastic wrap. Place it inside a ziplock bag, squeezing as much air as you can out of the bag. It should be as airtight as possible.
7. Let the fondant rest for about an hour or so, or overnight. If you let it rest overnight, warm it in the microwave for 20-30 seconds and knead it until it becomes soft and pliable again.
Now the real fun begins! You can roll the fondant out and cover your cake with it, cut out shapes, or mold cute figurines. The decorating possibilities are endless!


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I am a woman.
I am healthy.
I am (kinda) strong.
I am a collector.
I am in love.
I am loved.
I am sexy.
I am happy.
I am an artist.
I am beautiful.
I am fat. Chunky. Big-boned. Heavyset. Plump. Fleshy. "Obese".
I say "obese" with quotes because I do not truly believe in that word. It's nothing more than a scare-tatic used by the diet industry to get fat women/men to give them money so that these people are socially acceptable.
Because you can only be happy/sexy/loved/beautiful/whatever if you are thin. You can't go out on fun dates unless you're a size 10 or below. You will be stared at when you eat in the public if you have a double chin. You won't find a husband/wife with those thick legs. You aren't healthy because you don't look healthy.
I feel that society as a whole has used "obese" to train its women and men into thinking that they can only exist as thin people. We allow the diet industry to tell us that we're obese. Only with their diet plan, their exercise videos, and their special food (and your money), you'll be accepted into society as a normal person, to be loved and to have a life again!
Guess what society?
I don't give a damn about you anymore.
I'm finally happy with who I am. It's been a helluva roller coaster and I'm no where near the end, but at least I'm on track.
I want to prove something not only to myself, but perhaps to others. To send a message saying "Listen up! I will NOT put up with your bullying anymore!"
I want to prove that you can be fat and fit. I want to take back the hate in the word fat and make it a lovable word once more. I want to show that you can be successful and happy, loved and sexy, confident and beautiful and be a size 18.
My name is Laura. In August, I'll be married and will turn 25. I am 5'5" and weigh around 235/40 lbs.
From this point forward, I'm going to eat more fruits and less bread. I am going to try to walk at least ten or more minutes per day.
I'm not too sure what'll happen. Will I tear down all of the emotional support I have finally built up within myself? Will I prove that I can be healthy and fat? Will I loose weight and (hopefully not) be under 200 lbs?
I guess there's only one way to find out...
Alrighty Tubby Woman! We've set our goals, now let's go! <3
I am a 240-pound woman who wishes to prove that you don't have to be thin to be beautiful, happy, successful, sexy, healthy, confident, loved... The list is endless.
Who is this crazy bitch?
- Tubby Woman
- Pennsylvania, United States
- My name is Laura. I'm 26-years-old. I love cats and books and Asian ball-jointed dolls. I'm a nerd and I'm happily married to an equally nerdy husband. I'm 5'5" and weigh about 235/40. I have brown hair, bullshit brown eyes, and freckles. I also got a big ass, thick thighs, tubby fingers and toes, flabby arms, a round belly full of good food, and chipmunk cheeks that haven't gone away since I was 5. I will be buried with them, I am sure.
Wednesday, June 30, 2010
C'mon, Tubby, here we go!
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On DVD/VOD: April 23, 2013
R | 1h 35m | Comedy, Horror
Young couple Malcolm (Marlon Wayans) and Kisha (Essence Atkins) have just moved in to their dream house. As they settle in, they quickly find they're not alone. But it's not the house that's haunted; it's Kisha who's possessed by a demon.
Malcolm hires everyone from a priest to modern day ghostbusters to rid her of this unwelcome intruder, determined not to let the evil spirit ruin his relationship... or, more importantly, his sex life.
|Michael Tiddes
|Open Road Films
|Marlon Wayans, Rick Alvarez
|Marlon Wayans, Essence Atkins, Cedric the Entertainer, Nick Swardson, David Koechner, Affion Crockett
|Marlon Wayans, Rick Alvarez
|Official Site: