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In 1934, Gibson built its first Jumbo round-shoulder, in response to changing trends and the technology of the time. The 1934 catalog described the Jumbo as having "a heavy, booming tone...a bass that will amaze you and a clear, brilliant treble in perfect balance."
This year's new 1934 Original Jumbo is a replica inspired by one found in vintage Gibson expert Gary Burnett's collection. Earlier this year Burnett made his rare 1934 Jumbo, serial number 507A, available to Gibson to measure, photograph, analyze, and play.
Gibson tells us that strumming this 80-year-old classic produced Gibson's characteristic, warm tone. But there was also a woody, sweet midrange timbre that captures the special behavior of these 1930s Gibson legends--so their production team got to work on an exhaustive effort to capture every nuance of this classic guitar's deep, inviting sound.
A spokesperson told us, "From the red spruce top (sanded to a thinner dimension to match the original), to the heavy, period-correct V profile neck with historic string spacing on the neck and bridge, to the radiant sunburst finish with a classic pear-shaped center that tapers perfectly into a dark, rich deep umber brown edge, the 1934 Original Jumbo is a triumph both of elegance and historical accuracy that captures the dignified--yet enchanting--magic of the first jumbo acoustic. The 1934 Original Jumbo is a true hand-made, American legend, and limited to a run of 100 guitars."
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|Aglow, 3x2in. Oil on linen/board.
Painted En Plein Air in Plymouth, Nova Scotia.
Available Here
Today's Small Pause...
While out on errands early this morning, my husband called home to say we should drop everything and go for a little drive. We had recently experienced our first snowfall of the season, along with some icy conditions. Ian knew I wanted to breath in that beauty while the sun shone brightly. Soooo I set my to do list aside and ventured out on a little tour. Life has been so busy, it had been awhile since we did this together.
We drove along admiring the glistening of icy branches and boughs that drooped from heavy snow. We oohed and aahed the whole drive enjoying our little interlude. As we neared the end of our drive, I suddenly shouted "Wow" and asked Ian to stop the car.
My pause was the sudden and surprising vision of a myriad of bright red crab apples hugging the side of the road. These crimson globes dotted the space within their branches as they hung boldly without their greenery. It was such a delightful surprise to witness such abundance, while the vegetation surrounding the trees lay crumbled and dormant.
These little apples stepped out of their sheltered existence and shone brightly in their natural beauty. I thought it was a great metaphor to ponder on.
I hope your day allows you to take a short interlude from your busy life to appreciate small moments!
P.S. Please feel free to add your own small pause or comments below.
P.S. Please feel free to add your own small pause or comments below.
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Map of the local innovation industry.
Meet some of the best and newest startups based in Chicago.
Social Wisdom for the World
Wizely is a mobile app that provides simple advice to its community of users. Advice is based on short, simple topics within common subjects. Advisers (anyone that validates with a social network) can offer new topics, give advice, rank advice, and offer free and ...


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BATON ROUGE — Gov. Bobby Jindal's budget office is refusing to release most of its records involving the state's alternative fuel vehicle tax credit, claiming those can be kept confidential under an exemption in public records law.
A lawyer for the Division of Administration said records sought by The Associated Press are being kept from public view as part of an exemption involving the governor's "deliberative process." Those documents being shielded include items involving a controversial ruling — subsequently rescinded by Jindal — over what vehicles would qualify for the tax credit program.
Since taking office in 2008, Jindal has refused efforts to open more of his records to public view, successfully defeating repeated attempts by lawmakers to limit the public records exemption given to the governor.
The move from the Division of Administration keeps hidden documents that could have offered more insight into a contentious issue that raised fears of state budget troubles, that appears to have prompted the resignation of a cabinet secretary and that may trigger legislation to tweak the tax credit.
Only one e-mail was provided in response to an AP request seeking documents from January through June. The rest of the division's records about the tax credit program were kept concealed.
"The redacted records are the Division's records that are exempt under deliberative process which applies to agencies outside the Governor's Office," lawyer David Boggs wrote in an e-mail, explaining the exemption being claimed.
The tax break, approved by lawmakers in 2009, was designed as an incentive for buying "clean-burning" vehicles or converting cars and trucks to lessen the reliance on gasoline and diesel and encourage alternative fuels such as compressed natural gas and ethanol.
The Department of Revenue issued an emergency rule at the end of April that expanded the list of vehicles eligible for the tax break. Lawmakers worried the ruling could devastate the state budget by siphoning millions from the treasury.
Jindal scrapped the rule June 14, saying the law governing issuance of an emergency rule was not followed. Then-Revenue Secretary Cynthia Bridges abruptly resigned the next day with no explanation.
In response to a similar public records request, the revenue department has released hundreds of pages of documents to The AP, including an e-mail by interim Revenue Secretary Jane Smith that suggests Bridges' leaving was tied to the vehicle tax credit and claims Bridges didn't notify the governor and his staff about the rule.
The revenue documents also show that the true cost of the credit expansion is not yet known and that top Jindal adviser Scott Angelle, the governor's chief legislative lobbyist, was notified of the emergency rule issued by Bridges' department. Angelle said he doesn't remember receiving or reading the e-mail.
The credit can be 10 percent of the cost of vehicle or $3,000, whichever is less. The regulations approved by Bridges swept in new "flex fuel" cars and trucks with the ability to burn ethanol.
Boggs said all the Division of Administration's records that were withheld were "created on or after June 14."
The only e-mail released by the agency was by an assistant to Commissioner of Administration Paul Rainwater, seeking to set up a June 14 meeting to discuss the alternative fuel tax break.
Governors before Jindal had broad exemptions from Louisiana's public records law that shielded most of the documents in the governor's office from scrutiny. In 2009, Jindal backed legislation to shield anything considered part of his "deliberative process."
The administration has used that exemption to keep documents from public view that had previously been available to the public. The language has been broadly interpreted so that records in other state departments have now been withheld by the Jindal administration, like the Division of Administration records refused to The AP on the alternative fuel tax break.
Jindal's budget office refuses to provide records
BATON ROUGE — Gov. Bobby Jindal's budget office is refusing to release most of its records involving the state's alternative fuel vehicle tax credit, claiming those can be kept confidential under an exemption in public records law.


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Riding the Rapid
For those of you that have ridden the Rapid Bus connecting GVSU's two campuses, you will understand the following 386 words. For those of you who have yet to, let this serve as a warning: Ride at your own risk. I guess I can only begin by saying that I've affectionately nicknamed it "The Physical Manifestation Of The Struggle Bus." It is the literal struggle bus.READ MORE


text: Because I love people, I take great pride in finding the right home for each and every client, taking the time to make sure each purchase or sale goes as smoothly as possible. I have been a realtor for more than three years and enjoy working with buyers and sellers alike. I find great satisfaction in helping sellers stage their homes to the best possible advantage for a quick sale. Ask me about the best way to get YOUR home ready to sell. My husband and I have been married almost 33 years and have 1 daughter, a son-in-law & a beautiful granddaughter whom we thoroughly enjoy. Spending time with family and friends takes center stage in my life, but in my spare time I like to collect old cars and travel. I try to find the time for fishing, hunting and gardening whenever possible, catering to my love of the ocean and just being outdoors. I have spent the past 23 years working with children of all ages, and five years as a dental assistant.


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Please join City Year San Antonio for our annual charity golf tournament Tee It Up for City Year! This year, City Year's annual tournament will begin with a 12:30 shotgun start. The event will unite City Year community partners for an afternoon of golf at Sonterra Country Club. Along with golf, there will be food and drinks during the day, silent auction items on the course, prize holes and trophies for the winning teams.
For more information or how to become an event sponsor, contact Joy Cutler, Development Director at (210) 247-4430 or firstname.lastname@example.com.


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Browse by Title | Browse by Author | Search | Help
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G. R., a.m.
- The Belief of Witchcraft Vindicated (The Belief of Witchcraft Vindicated: Proving, From Scripture, there have been Witches, and, from Reason, that there may be Such still. In Answer to a late pamphlet, intituled, The Impossibility of Witchcraft: Plainly proving, from Scripture and Reason, That there never was a Witch, and c.); Published: 1712; 39 Pages
Gifford, George, d. 1620
- A discourse of the subtill practises of deuilles by witches and sorcerers (A discourse of the subtill practises of deuilles by witches and sorcerers : by which men are and haue been greatly deluded, the antiquitie of them, their diuers sorts and names : with an answer vnto diuers friuolous reasons which some doe make to prooue that the deuils did not make those aperations in any bodily shape. Imprinted at London : for Toby Cooke, 1587); Published: 1587; 66 Pages
Girard, Jean Baptiste,1680-1733
- The Tryal of Father John-Baptist Girard (The Tryal of Father John-Baptist Girard, on an Accusation of Quietism, Sorcery, Incest, Abortion and Subornation, Before the Great Chamber of Parlement at Aix, at the Instance of Miss Mary-Catherine Cadiere. Containing, I. Minutes of each of the Cases as they were taken for the Use of the Judges. II. The Speech of the President at the Opening of the Proceedings. III. The Speech of M. Chaudon, Advocate for the Complainant, in Maintenance of the Charge. IV. The Examination of the several Witnesses. V. The Interrogatory of Father Girard. VI. The Harangue of his Advocate in his Defence. VII. The Confrontation of Father Girard and Miss Cadiere. VIII. The Reply of M. Chaudon to all urged in the Defence. IX. The Recapitulation of Monsieur, the President, and his pronouncing the Definitive Judgment of that Assembly, and c. With a Preface by Monsieur C --, a learned Refugee at the Hague); Published: 1732; 47 Pages
Glanvill, Joseph, 1636-1680
- Saducismus Triumphatus (Saducismus Triumphatus: OR, Full and Plain Evidence Concerning Witches and Apparitions. In Two Parts. The First treating of their Possibility; The Second of their Real Existence. The Third Edition. The Advantages whereof above the former, the Reader may understand out of Dr H. More's Account prefixed thereunto. With two Authentick, but wonderful Stories of certain Swedish Witches; done into English by Anth, Norneck, D.D.); Published: 1688; 586 Pages
Goode, William, b. 1599 or 1600
- Autograph Letter Signed to The Honourable Committee (Autograph Letter Signed to The Honourable Committee. Sept. 13, 1710. Salem, Mass. The humble representation of Willm Good of the Damage Sustained by him in the year 1692...William Good's wife, Sarah, was executed as a witch July 19, 1692. Purchased from Goodspeed's catalogue #96, Jan., 1913. Item 805); Published: 1710; 3 Pages
Goodell, Abner Cheney, 1831-1914
- Catalogue of the Private Library of the Late Abner C. Goodell (Catalogue of the Private Library of the Late Abner C. Goodell, Salem, Mass. Editor of the Massachusetts Province Laws. Part II, P to Z and Witchcraft Collection, Including Prince Society Publications, Prynne's Tracts, Rare Quaker Tracts, Salem Local History, American Historical Reprints, Book with Washington's Autograph, etc. Valuable Collection of Books Relating to Witchcraft and Demonology Comprising Apparitions, Angels, Ghosts, Demons, Dreams, Superstitions, Sorcery, Magic, Witchcraft, Divination, Including Witchcraft Trials in Salem, Massachusetts, also in England and Scotland, The Rare Witchcraft Act of 1711, etc..); Published: 1918; 87 Pages
- Further Notes on the History of Witchcraft in Massachusetts (Further Notes on the History of Witchcraft in Massachusetts, Containing Additional Evidence of the Passage of the Act of 1711, for Reversing the Attainders of the Witches; also, Affirming the Legality of the Special Court of Oyer and Terminer of 1692: with a Heliotype Plate of the Act of 1711, as Printed in 1713, and an Appendix of Documents, etc. By Abner Cheney Goodell, Jr. Reprinted, with Slight Alterations, from the Proceedings of the Massachusetts Historical Society.); Published: 1884; 53 Pages
Guazzo, Francesco Maria
- Compendivm Maleficarvm (Compendivm Maleficarvm, Ex quo nefandissima in genus humanum opera venefica, ac ad illa vitanda remedia conspiciuntur. Per Fratrem Franciscum Mariam Guaccium Ord. S. Ambrosij ad Nemus Mediolani compilatum. In hac autem secunda æditione ab eodem); Published: 1626; 407 Pages


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Mise en place. It is the key to classic French cooking. Learn what it is and use it every time you cook.
To peel garlic cloves, lightly crush the clove with your hand, just until the skin cracks, then rapidly rub the clove between the palms of your hands. The skin will come right off.
To perfectly hard-boil an egg, steam it for 20 minutes, plunge it into an ice bath until cold, then crack the hollow end of the egg and peel under cold running water.
Parchment paper. Use it for everything from lining baking sheets for roasting vegetables and potatoes to lining the bottom of a tart pan to allow the tart to slide off the removable bottom.
Buy a cherry pitter and use it for pitting olives.
Add a tablespoon of vinegar to a cup of milk as a substitute for buttermilk.
Knives are the most important tools in the kitchen. Get good knives and keep them sharp. Never, ever put your knives through the dishwasher or lay them in the sink. Always have them professionally sharpened. If you can only afford one knife, buy a chef's knife. Skip the trendy Japanese knives. Wüsthof is a good brand.
Pots are the second most important tool in the kitchen. Invest in the highest quality that you can afford. In fact, buy pans you cannot afford. Pans are expensive; good pans are very expensive. All-Clad Copper Core is a very good place to start. Start with a decent sized sauté pan and a fry pan. They will last forever.
Buy butter in bulk from Costco and freeze it.
Buy a vacuum sealer. You can keep all sorts of foods sealed and frozen a long time, everything from fish to berries to leftover chicken. Things like cheese will keep a long time refrigerated, so buy Parmesan cheese when it is on sale and vacuum seal part of it.
Label and date stuff you put in the freezer, lest it become an archeological expedition trying to establish the identity and age of something.
When you are sautéing meat or fish in a pan, heat the oil (canola or peanut) so hot you see white smoke rising from the pan. Carefully add the meat or fish, and leave it alone. It will come away from the pan when it browns sufficiently. You can help it along by gently shaking the pan. Cook the presentation side first. You do not need a non-stick pan.
The same goes for meat on a grill.
Always salt the water in which you are going to boil vegetables. Use a lot of salt, particularly with potatoes (about 1 tbsp/quart)
When boiling potatoes, put the potatoes in cold, salted water and then turn on the heat.
Make your own butter. It is easy. Get some really good cream like Snowville (whatever you use, make sure it is NOT ultra pasteurized), fill a food processor 2-3 inches full, and whiz it until it turns to butter. This will take five minutes or so. Collect the butter, wash it well with cold water, and dry it between paper towels. Add salt if you want. You can do a half-gallon of cream in 3-4 batches in 30-45 minutes.
Buy a ricer and make the creamiest, lump-free mashed potatoes every time.
Mise en place. No exceptions.
Buy your spices from Penzey's.
Never use sea salt when cooking. Use kosher salt when cooking. You cannot taste the difference in a prepared dish.
Buy some really nice sea salt and use it to garnish dishes. Try Maldon.
Garbage in, garbage out. Spend the extra time and money to obtain high quality ingredients.
Learn how to properly dice an onion: (1) cut off stem end; (2) halve the onion lengthwise through the root end and peel the halves; (3) lay the cut face of one half on a cutting board and make a series of horizontal lengthwise cuts, starting from the stem end and from the bottom closest to the cutting board, almost to the root, being careful not to cut too far; (4) make a series of lengthwise vertical cuts the same direction as the horizontal cuts; (5) now cut the onion cross-ways, perpendicular to the previous cuts and parallel to the original cut to remove the stem end. You can control the size of the dice by how closely you space your cuts.
When mincing garlic, smash the cloves and add a pinch of salt before you start chopping. Mash the garlic with the side of your knife to keep it organized. It will turn into a paste. Garlic presses are fine, but no substitute for mincing by hand.
Simpler is sometimes the best way to cook. Boiled fresh green beans with butter, salt, and pepper are fabulous. A nice piece of salmon sautéed in oil and garnished with salt and pepper is too. A bit of lemon juice is helpful.
Always undercook salmon and tuna. They should be at most medium and preferably medium rare. Only do with this good quality fresh fish. Do not bother cooking fish unless it is fresh and good quality.
Learn how to make simple pan sauces. Start with a beurre blanc, it is the easiest. Fry something like sea bass or salmon, remove the fish and pour out the oil, add some white wine and/or white wine vinegar, some minced shallots if you happen to have one lying around, and deglaze the pan (remove the little brown bits that have stuck to the pan. Reduce the liquids by at least half while stirring, and then add butter in small portions while whisking steadily. Season with salt and pepper and serve the sauce over whatever you have sautéed.
Make your own chicken stock. It makes all the difference in the world. Take a coarsely chopped carrot, celery stalk, and an onion and put them in a large stockpot. Add a bay leaf, a couple of sprigs of thyme, several peppercorns, and a few parsley stems. Do NOT add salt. Put a whole chicken plus a few leg quarters into the pot and cover everything with six quarts of water. Bring to a simmer (NOT a boil) and cook for three hours. Do not stir it. Remove the chicken with a pair of tongs and shred the meat for another use like soup or enchiladas or chicken salad. Vacuum seal and freeze it. Pour the liquid through a fine sieve into a bowl. Portion the stock out in to quarts or pints and freeze them. You should get about five quarts. Buy cheap deli containers at a kitchen supply store for storage. If you are a vegetarian, learn to make vegetable stock.
Freshly ground pepper. There is no substitute.
When something you are cooking tastes bland or is not particularly vibrant, add a little vinegar or lemon juice. It will sharpen the flavors.
Never salt soups, stews, and the like until the very end. You can always add more salt at the table, but there is no way to redeem an over-salted dish. This is particularly important when you are adding cheese to a dish. Cheese contains a lot of salt.
Pay attention when you are cooking. Leave Facebook until later.
Always set the timer to the shorter time in a recipe. You can always cook an undercooked dish more, but you cannot uncook an overcooked dish.
People with warm hands make lousy pastry chefs.
Tongs are indispensable. Also, have lots of wooden spoons and spatulas.
Taste as you go. Repeatedly, at each stage of the dish.
Mise en place. It simplifies your cooking.
Dijon mustard acts as an excellent emulsifying agent in vinaigrettes. The easiest vinaigrette is made from high quality balsamic vinegar in the ratio of 3-4:1 oil/vinegar. Measure ¼ cup of balsamic vinegar into a small food processor. Add a tsp of minced garlic, a heaping tbsp of Dijon mustard, black pepper, and little salt (you can add more later). Whiz this until smooth then add ¾ to 1 cup of good quality olive oil in a slow drizzle with the processor running. It will be creamy and perfectly emulsified.
Do not use fancy extra virgin olive for sautéing. Just use regular olive oil.
There is no excuse for: dull knives, iodized salt, glass cutting boards, Cool Whip, industrial food, or dull knives.
Wooden cutting boards are best, but do not put things like chicken or fish on them. Have plastic cutting boards for such foods, and run them through the dishwasher after they have been used.
Only cook with a wine you would drink. If you only drink Château Mouton Rothschild, don't cook.
Mason jars make excellent containers for pantry items such as breadcrumbs.
Make your own breadcrumbs. Buy a good loaf of rustic bread, make some sandwiches or eat it with soup or whatever, and leave the leftover bread sitting on the counter for a week. Break it up and whiz it in a food processor. Store the crumbs in a plastic bag or Mason jar. They are much better than commercial stuff.
One of the easiest dishes in the world is roasted chicken thighs. Keep a pack in the freezer. When you need them, thaw them out, put them on a parchment-lined sheet pan, brush with olive oil, place a couple of thyme sprigs on each thigh, and top with salt, pepper, and a thin slice of lemon. Bake until done. Eat the caramelized lemon with the chicken. Caramelized lemons are delicious.
It is a good idea to always keep a lemon on hand. Same for garlic and shallots.
Potatoes are the most versatile vegetable. They can be boiled, fried, roasted, baked, and steamed. They are also a vegetable where it is important to buy organic, as regularly farmed potatoes get a lot of pesticide exposure.
Make hash browns the morning after you have baked Russet potatoes. Cook one or two extra potatoes and leave them in the fridge overnight. Peel the cold potato, grate it coarsely, and fry it in a little olive oil or butter. Once the first side is browned and the potatoes are heated through, serve them browned side up with salt and pepper.
Use a non-stick pan to cook eggs.
Learn the 15/15/15 method to make perfect roasted potatoes. Cut some potatoes into 1-1½ inch pieces. Red-skinned and small Yukon gold potatoes work best. Make all pieces about the same size and shape. Take a glass roasting pan, add olive oil, and put the potatoes in the oil. Mix them around with your hands until they are completely covered with oil. Position the potatoes so a cut side is down. Wash your hands. Cover the pan with aluminum foil and roast at 375 °F for 15 minutes. Remove the foil and roast for another 15 minutes. Take the pan from the oven, let cool for a few minutes, and carefully flip the potatoes so the down side is now up. Try not to tear the browned skin away from the potato pieces. Roast for a final 15 minutes. Season with sea salt and pepper and serve.
Salt and pepper are really the only seasoning that 95% of foods need.
Buy lots of nice parsley at the farmers market when it is in season. Chop the leaves, partition into 2 tbsp portions, and wrap each portion tightly in aluminum foil. Put the individual packages in a Tupperware container and freeze them. When you need fresh parsley for a sauce, pull one out and toss it directly into the pot or pan.
Both scrambled eggs and omelets should be slightly underdone. Buy your eggs from a small local producer.
It is ethically indefensible to buy factory farmed meat and eggs.
While I am on my soapbox, do not buy bottled water. The bottles largely end up in landfills or the ocean. Instead, get a water filtration system and put the filtered water in old plastic water bottles. Reused is better than recycled.
In case of a kitchen disaster, order a pizza.
Buy King Arthur flour. It is what professional bakers use.
Make your own Pesto alla Genovese when basil is in season and freeze it. Wash and dry basil leaves to give four cups of packed leaves. Put the leaves in a food processor along with a couple of coarsely chopped garlic cloves and a small handful of nuts. Pine nuts and walnuts work best. Carefully puree the mix. You will have to frequently stop the blade and manually push the leaves down and around with a wooden spoon. Once the basil is chopped up pretty good, slowly drizzle in one cup of good quality olive oil. DO NOT add cheese, unless you are going to use the pesto immediately. Place the un-cheesed pesto into small mason jars, top with a bit of olive oil, put the top on tightly, and freeze the jars. The frozen pesto will keep for well over a year. When you want to use it, thaw it partially and cut pieces of the pesto from the rest with a warmed spoon. Now you can add the cheese.
Make your own cheese sauce for macaroni and cheese. This involves making a béchamel sauce, one of the easiest sauces to make and also one of the "mother" sauces. Melt some butter, add flour and cook until the mixture is bubbly and no longer smells like flour. It will smell slightly nutty. This is a white roux. Slowly add milk the roux whisking constantly until the mixture is smooth. Heat until the mixture comes to a boil then take it off the heat. This is a béchamel sauce. If you add some grated cheddar cheese, a bit of mustard, some cayenne pepper, you have got a sauce for macaroni and cheese. Just mix in cooked pasta and bake it until bubbly.
There is a video of how to do everything on YouTube, from sautéing sole to making an atomic bomb.
Never leave a dirty kitchen until the morning. It is worse than a hangover.
Bacon keeps forever if it is vacuum-sealed and frozen. Partition it into 4 oz portions before sealing and freezing.
Never, ever buy bacon made by Hormel, Smithfield, or any other producer that uses CAFOs (confined/concentrated animal feeding operations). The same goes for chicken and beef. The animals are treated inhumanely.
The simplest pasta dish to make is cacío e pepe. Boil spaghetti noodles, put them in a bowl, coat with a good amount of extra virgin olive oil, add lots and lots of freshly ground pepper, and finish with lots of grated Parmesan or pecorino cheese. You can also use butter instead of olive oil.
Salmon is the perfect fish to vacuum seal and freeze. Buy a whole side of salmon, inexpensive farmed is best, put it in a glass roasting pan in which it just fits, brush with olive oil and season with salt and pepper. Roast in a 325 °F oven until just done, about 20 minutes. Let it cool, divide it in into portions, vacuum seal them, and freeze. When you want to eat it, thaw it out by placing the bag in warm water and serve at or slightly above room temperature. It goes wonderfully with cacío e pepe.
Buy an instant read thermometer. It will help you cook meat and poultry.
If you are an analytical person, buy an inexpensive kitchen scale. It will help you get portions of ingredients correct.
Learn to integrate multiple recipes into one. With the exception of baking, cooking is extremely flexible. Take the best parts of several recipes and formulate them into one. Do not be afraid to substitute or omit, however, proportions are important.
When you are baking, measure ingredients accurately. It matters.
As Julia Child once remarked: "if you're afraid of butter, use cream."
Salads should be served after the entrée as a digestif (French) or digestivo (Italian).
It is always more fun to have lots of smaller courses rather than a bunch of food piled on a plate. Except if you are serving grilled cheese sandwiches and tomato soup with potato chips.
The BLT is the world's best sandwich, but only if made with in-season, ripe tomatoes and good quality bacon. White bread and iceberg lettuce are the essential. It is the tomatoes and bacon that matter.
Miracle Whip is garbage.
There is no excuse for imitation maple syrup. Use real maple syrup. You only live once and you are probably supporting a small farmer.
Do not put anything made of aluminum through the dishwasher. It will corrode.
Do not use a sponge or small brush to wash knives. You will eventually cut yourself. Going to the emergency room in the middle of cooking a big dinner is an inconvenience. Use a long-handled brush.
You can buy fancy silicone brushes at Sur la Table, or you can go to Lowes and buy cheap natural bristle paintbrushes. They are equivalent in their utility, but necessary in the kitchen.
It is virtually impossible to leave Sur la Table having spent less than $100. On one occasion I only spent $12, but that was because I forgot a $12 item on the occasion when I had just spent more than $100. (I did actually leave the store and then go back, so this counts.)
If your recipe calls for a special cut of meat, say a bone-in pork shoulder roast or extra thick or thin chops or steaks, call your butcher the day before and order what you need. That is what butchers are for. It is their job.
The easiest and most delicious way to use fresh fruit when it is in season, besides just eating it, is to make a fruit crisp. Learn the ¾, ¾, ¾ technique. Three quarters of a cup of flour, ¾ of a cup of brown sugar, and ¾ of a cup of oats. Add a little cinnamon and salt. Add a melted stick of butter and mix well. Put the topping in the fridge while you prepare the fruit. You can use this topping with strawberries, blueberries, rhubarb, raspberries, blackberries, apples, peaches, cherries, plums, and many other fruits except things like melons. The only tricky part is knowing how much cornstarch or flour to add as a thickener. The juicier the fruit, the more thickener you need. For a 9 inch pan, use 2-3 tbsp of cornstarch for juicier fruit like raspberries or cherries, less for less juicy fruit like apples or rhubarb. Mix the fruit with the thickener and some sugar to taste. Add almond extract with blueberries and cherries, vanilla extract with raspberries, blackberries and peaches. Put the fruit in a glass baking dish, crumble the topping over the fruit, and bake at 375 °F for about 45-55 minutes. It is done when the fruit is vigorously bubbling and the topping has browned.
Try and eat fruit and vegetables in season. One does not expect to snow ski in August or want to water ski in January. Same principle.
Driscoll brand strawberries and raspberries suck.
Do not buy acorn squash in April or cherries in December. They have come from a long way away and will not be as good as acorn squash in October or cherries in July. Plus, it is environmentally irresponsible to transport apples from New Zealand. Obviously, if you live in Ohio, you have to import avocados, but that is different.
Bananas are a socially and environmentally irresponsible fruit to eat. So are pineapples. It does not matter if they are organic. It is the principle.
Buy Essentials of Classic Italian Cooking by Marcella Hazan. It is the best Italian cookbook.
Plate food in the center of the plate and stack garnishes as high as possible. A little sprinkled parsley or a bit of lettuce dressed in olive oil adds a nice touch to the plate.
You can put a sauce under or over a piece of fish or meat. Whatever floats your boat. Escoffier has an opinion on this issue, but he is dead. Actually, Escoffier has an opinion on every aspect of cooking, but he is still dead.
Any cookbook authored by Patricia Wells is worth owning, especially Simply French and Trattoria.
Grilled sandwiches are great. Make the sandwich, butter the top slice of bread, and carefully invert it into a medium hot sauté pan. Butter the other slice of bread then flip the sandwich when the bottom piece of bread is browned. Do not have the pan too hot, as you want the ingredients of the sandwich to heat through. Obviously, the Reuben is the second best sandwich in the world, but grilled ham or turkey and Swiss cheese on rye bread is delicious. Try Spanish ham with Mahón cheese (or just Manchego) and olive tapenade grilled with olive oil on rye bread. You will thank me.
Buy Salsa di Pomodoro by Julia della Croce. You need this book if you love pasta. It is out of print, but Amazon carries it used.
Anchovies are a highly underutilized ingredient. They add great umami flavor to sauces and other dishes. Buy good quality anchovies, as cheap ones can taste terrible.
Always have a jar of capers in your refrigerator. They are useful in a wide variety of dishes. Also have good quality red and white wine vinegar.
Did I mention mise en place and sharp knives?
It is essential to have a glass of white wine while cooking dinner. If you are an extremely nervous cook, try Valium in its place.
If you grow tomatoes or have access to lots of them in season, freeze them whole. When they are thawed, the skins burst and you can slip the tomato right out. It is wonderful to have fresh frozen tomatoes in February to make a pasta sauce.
You need lots of bowls in a variety of sizes. You cannot have too many.
Wash large bowls, pots, and pans as you go. You will be happier after dinner.
Learning to cook takes practice. Luckily, cooking is fun.
Read recipes all the way through BEFORE you start, to avoid surprises. Surprises are usually inconvenient in cooking, and sometimes disastrous.


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Resolutions, intentions, whatever. It's merely a day to correct where you think you went wrong this past year and continue what you think went right. So 2015 can be a total jerk, but my plan is as folllows:
1. If I want to play karate in the garage, I'm going to.
(Can I borrow someone's garage?)
2. I'm never going to lose my dinosaur.
3. Haters gonna hate. But they're only gonna end up being the sad ones. So hate away, but I'd still hug you.
4. Speaking of, even more hugs! Because I love hugs! Free hugs all year!
5. Just keep being nice. Sometimes you get burned doing it. But sometimes you get hugs. And see above. I'll take the burns for the hugs. Because at least I tried!


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Tagged with " checklist"
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Travel Make-up: What to Pack
Depending on the type of traveler you are, the make-up you pack will be different from the next traveler. Travelers […]
Quick Travel Tip: Packing Your Shoes
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MUJI to Go – Fun Travel Accessories
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Snowboarding Checklist
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Coachella 2010: The Official Video RECAP
This is where we were last year for Coachella! Come see what we experienced, watching this video made me feel […]
Traveling Checklist: Hiking and Havasu Falls
After a trip to Havasu Falls, we have to say that this is definitely a site to see. To be […]
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text: "An ambulance jeep . . . struck a cleverly planted land mine, which exploded, blowing men and machinery in every direction . . . Wounded by the blast, but hurt forever by the loss of his friend, the driver sat crying by the side of the road where he had landed. [Korea, September 1950.]" This Is War!, p. 89.


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The Rise in Coffee Prices.
Many of you by now have already heard reports of rising coffee prices in conjunction with rising commodity prices as a whole. Over the last four months, coffee prices on the New York exchange have risen some 75%. Many roasters have already started raising prices, and for the rest of us it is only a matter of time. I have to admit a certain amount of denial in these rising prices, hoping against the market that prices will begin to fall, but it seems the longer I wait, the higher the prices go. The last couple of days have seen a leveling off of sorts but few in the industry expect prices to come down soon, if ever.
What's up with that?
Lemme esplain:
For the better part of the period from just after the Second World War coffee prices were held stable by a program called the International Coffee Agreement, administered by the International Coffee Organization. The ICO was a member organization of coffee producing countries and coffee consuming countries. These member countries agreed to quotas set by the ICO of how much coffee producing countries could export and how much consuming countries could import. The program was initiated after WWII in an effort to boost and stabilize coffee prices in an effort to curb terrorism. It was observed that there was a direct link between countries with high rates of poverty and militant movements ( I know, crazy huh?), Since many of these same impoverished countries were coffee exporting countries the agreement sought to raise and stabilize these same countries via raising and stabilizing coffee prices paid by consuming countries.
The program worked well by any measure, the only hiccups occurring when Brazil would have a particularly devastating frost and threaten overall supplies. Even still, prices tended to correct rather quickly and remain consistent year to year. This was good for traditional coffee farmers since they could reasonably expect coffee prices to remain the same year to year so investing into future harvests could be done with relative security.
During the 1980's there was increasing pressure on the ICO to disband the agreement. This effort was largely driven by the largest consumer country, the USA, where a rising tide of market ideology abhorred any efforts to control markets; and Brazil, where increasing technified farming practices resulted in large surpluses of coffee held in warehouses.
In 1988, the agreement collapsed and nearly overnight the prices of coffee lost more than half their value. It would take some ten years for Brazil to get rid of their excess coffee stocks, and adding to the oversupply, some ten million bags of coffee debris that formerly would not be considered suitable for export was now counted as part of the total supply of coffee.
Free Marketers heralded the change as good for everyone since it would get rid of those producers that were unable to produce efficiently in a competitive, open market. Such proclamations are parroted frequently in any discussion of world trade, ignoring the realities of production and unequal subsidization of industrial production over traditional farming practices.
Think of it this way, imagine if we decided that automobiles were a commodity. Now, for simplicity purposes, we would have to have only a few classes of autos to trade, based on generalities (the market hates specifics). So, lets say autos were divided into three classes: two door sedans, four door sedans, and trucks. Simple enough. Now, you decide you want to buy a two door sedan so you go down to your local Kia dealer and see that a two door there sells for $10,000, which is what you expect because you have been following the two door market for some time now, watching production and sales numbers. No problem. If you want to sell or buy a two door, $10k is the price. Then you wander on over to the Ferrari dealer to check out what they have in the two door department. Hey cool! The market says that if Ferrari wants to sell two door cars, then they have to sell them for $10k! Awesome!
So, how many Ferrari's do you suppose will be made next year?
Just as Brazil's effect on the market began to wane, another country came to the fore as a leading producer of low priced coffee. Vietnam, in a project largely subsidized by USAID, became the second largest exporter of coffee in the world in just a few short years. The coffee is the cheap, Robusta variety favored for commercial producers, especially instant coffees.
The net effect has been chronic undervaluing of coffee for over twenty years, leading to the Fair Trade movement and other efforts to boost prices for desirable coffees, for it was the good tasting, high quality coffees that we have seen steady erosion in availability. Moreover, countries where the IMF have imposed strict policy adjustments, especially in Africa, have seen their coffee production nearly collapse.
With coffee production reaching peak limits in Brazil and Vietnam, and climate change, increasing aridification and desertification , these pressures are placing concerns on the global capacity of coffee production.
There is another factor at work here: computerized trading. The reality is that most of coffee traded on the exchange is done by non-coffee agents. Over the last ten years, computerized trading has played a larger role in volume trades and now these programs are taking into account fundamentals along with market movements. Okay, let me unpack that.
Close to 90% of the buying and selling of coffee on the commodities exchange is done by speculators. They are essentially gambling with the price of coffee, up or down. Increasingly more of the trades are being done by computer programs that watch the market prices. When prices are lower they are programed to buy and when they are higher they sell, an oversimplification, but you get the general idea. Now, these programs are taking into account actual production forecasts and other hard information coming from producer countries. Seems they have discovered that the production of better coffees (known as the "C" market) is in a decline.
This is happening at a time when investors are increasingly looking for "real" things to invest money in, rather than imaginary "financial instruments" that were the rage right up until the whole financial collapse. So, some of this is technical, as they say in the trade, some of this is fundamental. In other words, some of it is the players and some of it is the supply.
Will coffee prices come down? Not likely. At least not to levels they have been. But let's face it, we have been buying Ferraris for Kia prices for probably too long.
3 comments:
- suefrenz said...
Wow! This was really informative. For some of us tasting is believing. Once you taste really good coffee you can't go back to, well, to a Kia.
- January 17, 2011 at 10:14 PM
- Denver On a Spit said...
Agreed. Thanks for the info. You and your shop are always a wealth of coffee info for me.
- January 20, 2011 at 8:49 PM
- Eirik Sandstø said...
Great post. I disagree that speculators are affecting commodity prices. The speculators affect the futures prices, which tends to be a lot more volatile than the spot price. But when the futures contract reaches maturity, it is a matter of supply and demand, which always provides the correct price, unless speculators are storing coffee. Which they are not(?)
I think prices will fall quite soon. The brazilian harvest will be bad, but they have a lot of coffee in storage which is more than enough to compensate, unless the harvest is disastrous. We will se coffee prices back below 150 cent per pound in a few weeks.
- April 28, 2014 at 4:10 AM


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This is truly an opportunity of a life time for passionate further education senior leaders to work abroad in one of the most beautiful countries in the world, Intrigued? Keep reading to find out more!
This opportunity, will offer the right candidate an experience to remember, huge amounts of job satisfaction, an opportunity to earn an excellent tax free salary and make a real difference to young men who have been given little to no opportunities to gain an education before.
Protocol are working with a group of Colleges in KSA for two Principal's, Vice Principal, Director of Operations, Head of Vocational and Head of Foundation for one of their new male College's, you will be a senior leader in FE with an engineering background.
The roles are based in Saudi Arabia (at least 12 months contract) and include an opportunity to earn a tax free salary, subsidised accommodation and subsidised travel!
As Head of Vocational you will be responsible for providing College leadership and management for all the programmes delivered in curriculum portfolio and be an active member of the Curriculum Development team giving recommendations to improve the strategic progress of the curriculum.
Key duties will include;
*Manage continuous development and delivery of teaching and learning.
*Ensure an excellent standard of teaching, learning and assessment
*Monitor, share information and advice regularly to the College senior management team with accurate and verifiable evidence of performance across the faculty.
*Assist in the establishment and implementation of appropriate systems, processes and performance management arrangements to monitor the overall performance of the Faculty.
*Ensure sustainable delivery of Vocational curriculum to targets, performance, quality and commitments.
*Develop and setting up professional development sessions for vocational staff.
Ideally you will have previous experience working in KSA and you must have extensive experience within the TVET sector, hold a degree in an Engineering (Master's preferred), a teaching qualification, vocationally relevant Training and Development qualifications as well as extensive management experience in delivery of vocational programmes
Apply today to explore this interesting role further!
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April 28, 2017
Tim Engelhardt - Moments Of TruthMoments Of Truth Cologne's electronic music community keeps on giving, drawing on a dense plethora of fresh talent ready to shake up our little big grassroots industry. The latest ace up the city's sleeve must be Tim Engelhardt, part of a new breed of incredibly versatile young producers that get their cues from all sorts of genres and listening situations, combining profound musical knowledge with intuitive playfulness and multiple perspectives on sound. In Tim's case, we're dealing with a solid pianist background - which becomes rather obvious in the great care he takes over harmonies and an expanded melodic structure. However, that's just one side of the story, as the organic fluidity and atmospheric dexterity of his music most certainly hark back to an upbringing among the rolling hills and sprawling forests of Germany's Westerwald - one of the country's best known mountain ranges that has already inspired artists such as Dominik Eulberg or Gabriel Ananda. Having released your first recordings at the tender age of 14 - as Tim did in 2012 - might put you in a "wunderkind" category - a flattering, but ultimately risky proposition, finding many a prodigy overwhelmed with the dubious honour. Not so much our hero, who chose to put his skills to work: in only four years, he grew his portfolio with plenty outings on labels such as Traum Schallplatten, WIR, Babiczstyle, Amuse Gueule, Ostwind Records, Popart Music, Playmusic Productions, Parquet Recordings, Manual Music and more - but his breakthrough release was hands-down the 2015 EP "Everything Is All You Have" on Steve Bug's iconic Poker Flat imprint, followed by "Enigmatism" on the same label. Something definitely clicked, as Poker Flat Recordings now proudly presents Tim's debut album "Moments Of Truth"
April 28, 2017
Gaiser - III
Jon Gaiser returns with full length album 'III' on Minus Throughout his career, Jon Gaiser has been synonymous with forward thinking techno and sensory stimulating live audiovisual shows. Mixing up both analogue and digital recording techniques, his abstract music never fails to be both cerebral and cinematic as well as fresh and physical, never ceasing to place you right in the center of his own special universe. Since 2014's 'False Light', Jon has continued to headline shows around the world, while constantly producing new material to test in his live sets. Always evolving whilst remaining true to his singular vision for techno, this trained percussionist and skilled drummer once again confounds expectation with his latest opus. New Release Information The album kicks off with the introductory 'Wirelife'. Rolling beats underpin a percolating synth line and sci-fi sound effects that immediately get you in the groove. 'Stringtest' and 'Facefall' seamlessly round out the first chapter with oodles of pure minimal funk and rubbery bass, curious song details and subtle effects. The next chapter touches on darker, hard hitting rhythms in 'Doorway', freaky dehumanized vocals with 'Rubdown' and choppy house styles on 'Out Too', but all exude humid atmospheres and an inviting sense of otherworldly charm. The last trio of tracks completes this fascinating story with the shuffling drums of 'How's That', the colorful melodies of 'For Balance' and playful widescreen vibes of 'On The Way'. When all the tracks here are added together into one musical experience, it makes for a fluid, expertly programmed ride that takes you somewhere new and exciting, as is always the case with the one and only Gaiser.


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Bettie Page Latexified – Legendary kinky!
As a model, I love being versatile and sport new looks and styles every now and then and what better way to do so than with a wig? I don't think I will ever dye my hair black as it is a color way too difficult to bleach off when you get fed up with it so this is where my favorite wig, my Bettie Page black styled wig, comes in real handy! It's been a while since I wore it and while revisiting some of my previous photo galleries, I thought to myself that it was time to take it out once again.
To match my smoky eyes and black hairstyle, I chose to go with a latexed Femme Fatale look. But what to wear?? If only you could see all the latex pieces have in my kinky closet, you would believe me when I say the possibilities are endless. Yet, a choice had to be made so I opted for all new pieces recently acquired from Marquis and HW Design. My mix & match outfit is this time solely composed of transparent & black latex. I chose to go with a transparent blouse so you would still have a glimpse of my perfect big round boobs and wear a garter mini skirt that does peekaboo on both my pussy and ass. Paired up with a pair of black latex laced opera gloves, transparent latex thigh high stockings and charcoal platform pumps, am I not a modern latexed version of Bettie Page?? Well, I like to think she would love this tribute to her.
While sipping rum on the rocks and feeling it dark warm poison running high in my head, I got shivers of pleasure covering all my rubberized body. There is something so special with latex isn't? Such a powerful and uniquely sexy material I find. And this outfit is certainly now one of my favorite. What do you think? Is this a look that turns you on as well? As always, I am curious to read your comments…
Wanna see even more?
View all the Latex Photos Of The Month


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I have completed the 10 layouts I had set out to do for the "Memory Gift" project. I drove into Rocky this afternoon and dropped them and an album off at Embellished Scrapbook Shoppe which is a collection point in this area for anyone wishing to contribute. From here they will be forwarded to Sarah Gladman for assembly before heading to those families who suffered in the bush fires.
I can now kick back, put my feet up and enjoy the rest of the weekend. Things have been pretty hectic around here what with being on Cyclone Watch for the past week, Wedding Gown alterations, 10 layouts to complete to mention a few, I am looking forward to just chill'in over the next couple of days.
Starting off tonight we are having home made hamburgers with a glass or two of red wine, a good DVD and some chocolate (can't watch a DVD without chocolate) and quite possibly an early night.
Cheers, Irene :)


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Sunday, 30 January 2011
Old Movie Madness: Monkey Business (1952)
Another knitting movie - starring Cary Grant and Ginger Rogers as a married couple of long time standing. Cary plays Dr Barnaby Fulton, a scientist working to great a youth drug. He thinks he has cracked it with his latest potion but really Esther, one of the monkeys they are testing the formula on, has slipped her own concoction in the drinking water.
After taking the potion, he has a drink of water to take away the taste and Esther's potion takes control, he starts acting like a 20 year old, having a youthful short hair cut and buying a loud jacket and a sports car and whisking his bosses secretary, played by the very lovely Marilyn Monroe, off on a day of adventure.
When he wakes up the effects of the potion have worn off and intending to try again he prepares a second dose. His loving wife Edwina, concerned that he might repeat his behaviour and get into more trouble quickly take the dose herself, and also horrified by its bitter taste, quickly takes a draught from the water fountain. Edwina is then affected in much the same way, playing practical jokes on those all around her, whisking her husband off dancing and then getting dramatically over emotional when he disgrees with her.
Again the potion wears off after a sleep and the two head to the lab to decide what to do. Tired from their long night and the aftermath of their wild behaviour they drink a lot of coffee to face the day - using the water from the founctain. This time they regress to the age of 10 and leave the office, having an argument on the way. Edwina falls asleep and the Dr befriends a group of young boys who help him take revenge on his wife's former boyfriend who she called when angry with him the night before.
When Edwina wakes up to find a baby beside her (a neighbours child who has crawled in) she believes it is her husband and runs to the lab to beg his boss to find the antidote. the boss and the other scientists all need a strong drink, but mix it with the water and all regress to childhood.
Eventually everyone realises that the Doctor isn't a baby and the water has the formula and everyone lives happily ever after.
The film is daft, let me get that out of the way. Really, incredibly, silly - but hey, what was I expecting huh? It really doesn't make any sense and the monkeys do creep me out just a little - especially the very long close up of a monkeys face flipping its lips up and down. That is probably just me though.
There are a lot of wonderful things about it. Cary Grant just being, well, deliciously Cary. Ginger Rogers fantastic acting both as an exceptionally devoted wife and a stroppy 10 year old girl is fabulous to behold, and Marilyn...oh she just looks divine in this film. Especially in the pompom fringed dress. Lust.
The costumes were by Travilla, Marilyn's favourite designer, the influence most evident in Marilyn's pleated dress (below) and make up was by Ben Nye. It is no wonder everyone looks fabulous.
It is a bit of fluff, but fluff with a good heart and with some very wonderful moments. Definitely worth watching.
Labels: 50's, Cary Grant, Ginger Rogers, Marilyn Monroe, movies
6 comments:
Have you seen Arsenic and Old Lace? That's probably my favorite Cary Grant movieReplyDelete
Sounds really funny - a Sunday afternoon kind of film!ReplyDelete
I see what you mean about the pompom dress - gorgeous!ReplyDelete
I haven't seen this one yet so thanks for the recommendation :)ReplyDelete
I really love this film. It IS silly and daft but sometimes one couldn't ask for anything more in a film. I may have to watch it again, soon. =DReplyDelete
-Andi x
I also love this movie and I am a marilyn Monroe fan.ReplyDelete
See also my blog:
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The test suite for CLASSIC (and NeoCLASSIC) can be viewed from http://www-ksl-svc.stanford.edu:5915/doc/people/jenkins/classic/index.html In that listing, you can see the tar file as well as a listing of the untarred files including a readme, make file, etc. The test suite was attempting to be a regression test suite - providing small description logic descriptions and then posing a query in a test language that also posed the correct answer and then checked to see if the returning answer matched the expected answer. The goal was to test all of the inference rules implemented by the Lisp CLASSIC description logic implementation a while ago. (Lisp CLASSIC was more expressive than C-CLASSIC thus this test suite was the most complete of any that made sense for any version of CLASSIC). An attempt was made to check the "normal" positive implications of the inference rule and also to look for possible "likely" problems. Thus, for things like cardinality rules, sample tests were done on individuals with incoherent bounds restrictions problems, etc. It could be useful for OWL since CLASSIC had many of the constructors found in OWL and thus while a translation of it would not cover all of OWL, it would cover a significant portion of it. Disclaimer, these files have not been kept up to date and it was developed no later than 1995. Deborah -- Deborah L. McGuinness Knowledge Systems Laboratory Gates Computer Science Building, 2A Room 241 Stanford University, Stanford, CA 94305-9020 email: email@example.com URL: http://ksl.stanford.edu/people/dlm (voice) 650 723 9770 (stanford fax) 650 725 5850 (computer fax) 801 705 0941Received on Sunday, 30 June 2002 01:38:03 UTC
This archive was generated by hypermail 2.3.1 : Tuesday, 6 January 2015 21:56:45 UTC


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Sheree Tucker, October 2017
Your support was incredible. Your service impeccable and your food scrumptious. Thank you.
Rodney Jones, September 2017
Thanks again for great food and service. Everyone loved the food especially brisket and potato salad.
Sean Hildebrand, August 2017
Everything was truly amazing!!!! You were on time, your food was amazing!!! The Mac n cheese was my favorite!!! My mom fell in love with you and I'm so happy you contributed to my perfect day!!! I can't thank you enough!!! Reasonably priced for amazing food. I can't say thank you enough!!! I will be recommending you to everyone!!! Thank you!!!!!!
Brittany Anderson, August 2017
The party went great. Everyone loved the food. Everything was very delicious! I would definitely recommend your company to my friends.
Regina Glazman, August 2017
Everyone loved the food. The party was a great success. Your staff were great.
Ana Davitt, August 2017
Everyone said that the food was awesome and nobody was shy to make multiple plates! (lol) Everyone seemed to enjoy the food and the atmosphere. Thank you once again for providing your services on such short notice and delivering quality customer service. It has been a pleasure working with you and we will definitely keep you in mind for future events.
West Philadelphia Financial Services Institution, August 2017
We thought that your catering service was great; you were communicative, punctual, the food was delicious, the BBQ truck was functional and contributed to the whole experience. All in all, we were very happy with the service that you provided, and feel that all of the boxes were checked. Also, thank you again for traveling up to our office to provide us with food for the taste test!
TimHaahs & Associates, Inc., August 2017
We were very pleased with everything last Saturday! The food and service was spectacular and we appreciated you all being patient as we waited for the tables to be set up. Everyone commented about how good the food was.
We would definitely use you all again AND recommend you!
The Boston Consulting Group, July 2017
Words cannot not express how impressed we all are with the event you catered for us. The food was unbelievable. I have received accolades from our Senior Management especially from our CEO. The pulled pork is still being talked about as being the best they have ever had. Everything was delicious and to top it all off your serving staff couldn't have been nicer. I have dealt with other catering services only to be disappointed, but Streetside BBQ did not disappoint. You were prompt, professional and just a pure joy. You will definitely be hearing from us in the future to cater our next fabulous event. Thank you and your staff so very much.
VisionCorps, July 2017
Thank you once again. The best BBQ I have ever had. Everyone loved the BBQ. Today I received many calls talking about your cooking. Excellent job.
Chris Rodgriguez, June 2017
I just wanted to write to express some gratitude for helping make our party so great! Myself and all of the guests were raving about the BBQ and the servers were very helpful and pleasant. It was an absolute pleasure doing business with you and your team.
James Costello, May 2017
I just wanted to let you know that everyone enjoyed the food and we really appreciate your professionalism during our company event. Again thank you very much, I am sure we will be doing business again in the near future.
Lindy Properties, December 2016
I received nothing but positive feedback yesterday. Everyone loved the food, and I know several made multiple trips to get more. Several people asked when I am having you back next. At the end of the day, my boss sad that it worked out well and that we will be using you again. I appreciate how easy you were to work with, and were willing to make veggie burgers. Thanks, Demond!
DHL, September 2016
Streetside BBQ catered our End of Summer Multidisciplinary Team Picnic. They were very professional, timely and efficient. The food was flavorful and staff had plenty to eat. The price was reasonable and it was awesome to have the truck on the premises and food prepared fresh. We would definitely use them again in the near future.
Vickie Melvin, September 2016
Amazing food, easy online ordering and payment, and delivery on time. Couldn't ask for more
David K, September 2016
We hired Demond site unseen based on the yelp reviews here and he delivered! Coming from out of town, we didn't get a chance to try any of the food out, but we were holding a pool party for about 30 people and Demond was able to help us choose the appropriate amount of food to make sure no one left our event hungry.
Anyway, the food we got, a 1/2 tray of mac & cheese, 1/2 tray of baked beans and potato salad… totally gone! The brisket, tri tip and chicken wings were awesome… only a few pieces left! I highly recommend making sure you dip them in the sauce. We had a few less people show up to the event but so we barely made a dent in the pork ribs! But we ended up cutting the ribs off the bone and eating it the next few days in various other dishes and man was that smoked meat yummy! The banana pudding was a hit and nicely sized for individual portions… wish we ordered more of that, even though people were full they wanted more!
Demond came on time and helped us set everything up before leaving (warming trays, plates, etc…).
Highly recommend!
Janet Ho, July 2016
Wow. The best BBQ I have had in a long time. That is what my guest were saying at my baby's birthday party. We had a Birthday/BBQ party at our farm this weekend in Ottsville PA and Demond was the best! He not only cooked great food but he always answered my questions and made the day perfect. I felt so bad he had to trek is truck so far out to the country but he did not hesitate once.
I will use him for any future parties or any family gatherings. The food was superb and service was excellent! Thank you..
Bob R, June 2016
I just wanted to drop you a note thanking you for your help with our party. The food was great—I had it for dinner four nights in a row—and everything you provided made for an easy set-up and clean-up. We will definitely order from you again and recommend you to other people. Good luck with your business and have a great summer!.
John Janda, June 2016
Great food – gracious service. We've eaten in some of the great BBQ eateries in Memphis. Streetside is right up there. You won't be sorry – this is the real stuff!
Harvey Schwartz, May 2016
Everyone loved it! The brisket was particularly popular. I imagine we'll be back sometime around the holidays again next year. Until then, have a wonderful 2016.
Will Fischer, December 2015
Our Thanksgiving turkey was amazing like every year! Thanks Demond!
The Bufka's, November 2015
I am on my honeymoon, but we had to take some time to review Streetside BBQ. We hired them for our reception dinner the night before our wedding. The food was amazing, every person at the event commented it was the best Bbq they had ever had, everyone had seconds. The brisket was so tender and my husband says he has never seen ribs the size of your forearm. Demond worked tirelessly to execute the event flawlessly, needless to say we highly recommend them!
Leah Jones, September 2015
Excellent food, nice owner, and great communications.
Shelly Kessler, September 2015
I came upon this caterer by accident, as I was a plus one to a family BBQ but what I didn't know is how I was preordained for such spectacular BBQ. As soon as I saw the smoker being lifted out of the truck, I knew it was going to be a good day. I also had the pleasure of spending some time with the owner (aka eyeing his 12 hours smoked brisket while he cut it) and you can tell he really has a passion for it and I believe that's what makes the difference. You've got to love your BBQ. The ribs were AMAZING and I didn't even NEED the delicious sauce that was prepared but I indulged anyway. I would go there again and again. So happy I got a chance to try it. (I mean have you EVER cut your brisket with a plastic spoon?!)
Kendra, July 2015
We were planning a 70th Birthday Party for my husband and had the good fortune of finding Streetside BBQ. My son did a tasting with Demond and we knew we were in good hands. Demond made the planning so easy, he was a pleasure to work with. We chose the autobahn menu and all the meats and sides were delicious!!!! We could not have been more pleased with everything! Do not hesitate to use Streetside BBQ for you next party!!!
Nancy Heine, June 2015
Delicious food, BBQ meats, vegetables and good variety!
Sustainable Business Network, June 2015
Demond, Thanks for all your support in doing Frank's 70th birthday party. The food was fabulous. Went on a trip the next day and people were still talking about the food. Folks wanted to know if you provided food for smaller events. Heck I want some of that smoked Turkey for Thanksgiving. Heck open a store!!! Thanks again the food was fabulous!!
Ellen Walker, June 2015
I did an event with Streetside and it was one of the most pleasant catering experiences I have ever had! The food was to die for, the set-up was professional, and the staff was friendly and accommodating. My guests are STILL
raving about the food weeks after the event.
The Streetside Team brought their smoker onsite and aside from adding a level of authenticity it filled our event site with that sweet sweet smell of BBQ- my guests we're drooling and lining up well before it was time to serve. There was a variety of sauces on the side to accommodate any of my guests flavor tastes and both the meat and veggie options we're great. The chicken was perfect, flavorful and moist, literally falling apart on my plate. I even heard several guests stating they didn't normally eat pork but the smoked sausage was so good they we're going back for seconds.
I normally am not a big yelper, but my experience with Streetside was so positive I HAD To get on yelp and share some of the love. Possessing a quality product and excellent service, I can not wait to work with Streetside again.
Meredith C, yelp review, June 2015
Streetside BBQ has the best bbq and a variety of delicious homemade sauces that compliment everything perfectly! I loved trying all of the sauces and picking a favorite is as difficult as deciding what to get for seconds. Thank you for your amazing cooking and your generosity in donating your time, effort, and food for the American Diabetes Association's Tour de Cure. I can't wait to have this BBQ again.
LC, yelp review, June 2015
Amazing barbecue from amazingly generous people. You want to eat some good 'cue? Go to Streetside. Want to patronize good people who do good for the world? Easy: Go to Streetside.
Their grilled sausage is to die for. Even the vegetables are succulent. And the fact that every year they donate 800 meals to the American Diabetes Association? Uniquely generous. They're a small company with a big heart.
Run to Streetside. You'll be glad you did.
Eric E, yelp review, June 2015
This past weekend I had the opportunity to taste Demond's amazing pulled pork and chicken with his incredible homemade BBQ sauces……Not only is his food incredible, but he made about 600 very hungry people very happy at the American Diabetes Association Tour De Cure……EVERY SINGLE PERSON, including me, raved about his food……..I have been craving the pulled pork with beer bbq sauce ever since…….Thank you Demond…..I look forward to eating your food again very soon…..Thank you for everything.
Tom D, yelp review, June 2015
While many attendees were from the Havertown area, Bob Waterston and Beth Brooks came from Elkins Park after seeing a notice for the festival on Facebook. Waterston said he knew a lot of the bands.
"Charlie Gracie is fantastic. And with In the Pocket, you never know what you're going to see," he said.
Both had rave reviews for the food. Brooks thought the pizza from Janos' was especially delicious, while Waterston loved Streetside Barbecue's cornbread
Lois Puglionesi, Times Correspondent , May 2015
Pulled pork was delicious as well as the chicken wings.
Chris Collinsgru, May 2015
Demond took care of us this past weekend. We had a hockey tournament and a bunch of hungry guys to feed. Streetside did a great job catering our senior banquet. The brisket and pulled pork were sublime but the care and service were just as good. We look forward to working with Streetside in the future.
R. Narayan C., March 2015
Your food was out of this world. Thank you again for everything. You were so nice to work with and everything went perfectly. We revisited the leftovers around 6 and enjoyed it just as much the 2nd time around. Many many compliments from our friends about the food.
Jean Tosto, September 2014
Pride in the workmanship that is put into achieving a great final product!
Frank Lopez, June 2014
Excellent food. Well prepared. Flexible—our lunch was during a meeting and we weren't sure of our timing but they were super accommodating!
Joanna Sharapan, Plymouth Township, May 2014
Thank you Streetside BBQ for helping to make our Sip and See fabulous. You kept 90+ fed and happy seamlessly. The food was DELICIOUS and your professionalism and attention to detail exceeded our expectations! It was a very special day and you helped make it happen. It felt like having family cater! 🙂 Thank you from the bottom of our hearts!
Gea Carter, May 2014
The food was excellent. The staff was extremely courteous and helpful.
NFI Industries, May 2014
Just ate the brisket from Streetside BBQ and it was OUTStanding!! thanks for swinging through the office. definitely going to order this for my next lunch time meeting.
Arianne Ayala – Sr. Account Executive, The Star Group, April 2014
Ordered Streetside BBQ's smoked almonds. All three of the flavors were great and will order again. My favorite for a snack was the garlic salt, or the Sweet & Spicy when enjoying a nice IPA.
George Conway, March 2014
Ordered all three flavors of the smoked almonds and they were delicious. Loved the garlic and salt flavor. Can't wait to bring them to work with me and get my co-worlkers hooked too.
Sarah Fluck, March 2014
Ordered all three flavors of the smoked almonds and they were delicious. Loved the garlic and salt flavor. Can't wait to bring them to work with me and get my co-workers hooked too.
Jeremy Carter, March 2014
Excellent food. I hired them to cater an annual event. Phenomenal food.
Jaurin Joseph, January 2014
This is the best BBQ in town! A must for any BBQ lover!
Jason Bufka, December 2013


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Every day this past week, I was learning a valuable lesson.
Slow down.
Be still.
Psalm 62:5, '5 My soul, wait thou only upon God; for my expectation is from him.'
I stink at being still, but I'm learning there is such value in it. I like to say that I'm a bit 'ADD', because I do have a really tough time slowing down, sitting still, and I do sympathize with the little ones in church on a Sunday morning. However, I love being there so it's definitely something I can sit for, and it's been a good precious lesson in learning to be still. I was reading Ashley's story of recovery from hypothalamic amenorrhea, and it made me think about how important it is to rest and slow down.
That means that I have to be wise about the things I say, 'Yes' to and the things I say 'No' to.
This past week was just that kind of week.


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London's getting a female bishop, and there's nothing divine about male headship
This article also appears on ViaMedia.News
I'll be taking part later this week in the ceremony at which Bishop Sarah Mullally will become the first woman bishop of London, 24 years on from the first ordinations of women as priests. Most of us in London are looking forward to working with her in living and sharing the Christian gospel in this city.
And there's an opportunity and a challenge here: how to hold together as a diocese in a Church which affirms that women can truly be bishops, and whose members can believe that they can't.
Anglo-Catholics who don't accept women as priests or bishops do this because much of the rest of the Church of God (in particular the Roman Catholic Church) does not: if that Church did, however, most of them would. But there's a particular problem for conservative evangelicals: thus the organisation Reform believes in 'The unique value of women's ministry in the local congregation but also the divine order of male headship, which makes the headship of women as priests in charge, incumbents, dignitaries and bishops inappropriate.'
I grew up as a Christian in a lively conservative evangelical church on the edge of London. Its vicar is a lovely fellow-member of General Synod for whom I have great respect, and is a long-term member of Reform, which was started in 1993 following the passing of legislation allowing women to be ordained priests. He's written an article about Reform in this month's edition of New Directions magazine, on the occasion of Reform's 25th anniversary.
He and I would (I think) agree on the core message of the Christian gospel, and disagree on some of the ways in which that works out in practice. We would agree on the authority of Scripture, but not on all the ways in which Scripture is interpreted and used. Both of us would regard ourselves as working at being faithful disciples of Jesus Christ our Saviour, and have questions about how the other is doing that. And I want to pose a particular question which this raises, as we move to having a woman bishop in London as a practical reality rather than a theoretical possibility.
In the Reform statement above, it looks like the word 'inappropriate' really means 'just plain wrong, but we don't want to make it a resigning matter'. After all, most clergy can avoid working under the authority of women – until they become their archdeacons or bishops, of course, and in London this will now be a reality for all clergy in the diocese, whether they choose to admit it or not. How they will respond with integrity will be an important test of the Five Principles by which the Church of England has agreed to order its divided life on this issue.
But the phrase that really needs to be questioned here is 'the divine order of male headship'. The use of that adjective 'divine' seems as inappropriate as in the phrase 'the divine right of kings'. Referring to a divine order of male headship claims that God has ordained that men will hold authority, headship, over other men and all women, and that this is therefore not a human choice but a divine command.
Remember that people went to their deaths or left the Church of England over the biblically sanctioned doctrine of the Christian monarch being anointed by God as his representative on earth. The Book of Common Prayer still prays for the personal government of the king – or queen, which is curious if divine order requires male headship. But in an age of universal education, when autocratic force has been replaced by democratic government, who now believes in 'the divine right of kings'? We have to be very cautious about appropriating God inappropriately, to give sanction to human rather than divine will.
Unlike 'the divine right of kings', parts of the Church uphold the assertion of the divine order of male headship, leading in some instances to inappropriate conduct in relation to women incumbents and other women clergy, and to the necessity for institutionalised discrimination against them in the name of safeguarding the conscience of others.
Women still bear the cost of men insisting that only they should be in authority. And Bishop Sarah in London will have to work with those who will not accept her spiritual authority, on the grounds of divine order, simply because she is a woman.
Those who argue for male headship do so on the grounds of particular scriptures. But note the conclusion of Dr Ian Paul in his 2011 Grove Booklet Women in Authority: The Key Biblical Texts. After looking at the most commonly used verses, he concludes that they do not support the divine order of male headship, but rather that they emphasise the interdependence of men and women in church leadership. He says: 'On a personal note, engaging again with these texts has been a challenging and transforming experience for me... I have been struck afresh by the radically egalitarian and counter-cultural nature of what Scripture says about gender, and the challenge to the church to be constantly reformed and reshaped by Scripture's perspective, even if that means letting go of cherished traditions of interpretation.'
Reading one booklet doesn't usually change people's minds, when their view is supported by a whole tradition of church teaching and practice, though writing the booklet caused Dr Paul to change his. But to call male headship a 'divine order' when Scripture is not clear that it is, and when we believe in God who is neither male nor female, is to overstate the case – and is itself inappropriate. As is disassociating ourselves from our Christian sisters and brothers with whom we disagree.
Dr Paul clearly states that in scripture the issue of headship is different from that of same-sex relationships. But the issue remains of how with regard to that issue, as with headship and in other areas of Christian disagreement, Christians with different views are going to be open to welcome and challenge and transformation of ourselves and each other, unless we engage in depth with one another and refrain from referring to what we currently believe as divine.
There's a spectrum even of evangelical thinking on these issues, not because some are 'revisionists' or 'liberals', but because like Dr Paul they have been challenged by Scripture and the Holy Spirit to be re-formed in their thinking, in all sincerity: and understanding that those with different views are still committed disciples of Jesus Christ will help us to listen more closely to what God is saying – to each of us.
All of this is part of the richness and diversity of the Church, where we need each other's perspectives to be continually semper reformanda, as the New Directionsarticle notes – always reforming, always being renewed by God; as we also need the Catholic emphasis on sacraments and depth of prayer, and the Anglican application of reason.
We need different perspectives because all of us have a view which we think is the right one: a view which is built, not only (and not necessarily) on encounter with God in Scripture and the Spirit, but which is also derived and maintained from a whole range of other sources; from what our parents and friends and teachers thought and think, to our life experience and our cultural context, including our own psychological make-up.
From metrosexual London to rural Africa, all of us need challenging by the understanding and experience of God which our fellow-Christians have to share, and to be enriched by it. But in order to have both challenge and growth, we need to listen to one another, and not live, as we tend, to in separate worlds where people with different views in a diocese or in General Synod don't have dialogue in depth with each other about what we have in common and why we disagree. Let's see if in the Diocese of London it can be different.
The Very Revd Dr David Ison is the Dean of St Paul's.


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Taylor Dayne
May 23, 2011- With confidence maturity and an indisputably amazing voice, Taylor Dayne stands out as one of music's most dynamic artists. Her versatile and powerful voice has gained recognition in multiple genres from pop, dance and rock to adult contemporary. Taylor's unique vocal style has earned her numerous multi-platinum and gold selling albums, including the multi-platinum albums "Tell It To My Heart" and "Can't Fight Fate" as well as the gold album "Soul Dancing." She has sold-out two world tours, garnered three Grammy nominations and has successfully appeared in numerous film, television and stage roles including a stint on Broadway in 2001 when she made her Broadway debut in the Elton John/Tim Rice, Tony award-winning musical "Aida."
Taylor recently completed recording her fifth studio album which was released in early 2008. She presently is working on a new country album.
Taylor (born Leslie Wunderman) grew up in New York and began hitting New York clubs like CBGB's, the Bottom Line, and Trax by night and studying music theory and composition in college by day. She received classical training from Maestro Carelli, Master at the Manhattan School of Music. In 1985 she joined the new Wave band "The Next," but soon realized that she could best pursue her musical calling as a solo artist.
In 1987, Taylor and Rick Wake recorded the single "Tell It To My Heart" which led to her first major label deal with Arista Records. In 1988, as Taylor Dayne, she released her debut album, "Tell It to My Heart" which stormed up the charts all over the world and sold over two million copies in the US alone. The album included four top ten singles: "Tell It To My Heart," "Prove Your Love," "I'll Always Love You" and "Don't Rush Me."
Her second album, "Can't Fight Fate," released in 1989, more than matched the success of her debut. Once more the album contained four top ten singles, including the #1 smash "Love Will Lead You Back." "Can't Fight Fate" again earned Taylor a double platinum album in the US and yet another sold out world tour which took Taylor to Australia, the Far East, Germany, Sweden and the UK.
Following the tour Taylor took a hiatus to prepare for her third album and in 1992 she was back with "Soul Dancing." Again she raced up the charts all over the world with her cover of the Barry White classic "Can't Get Enough Of Your Love" produced by C+C Music Factory. Few artists have the guts and soul required to pull off such an ambitious rendering. The track hit the top of the charts in the US, UK and Australia and stayed on the charts for over 20 weeks.
In 1994 Taylor's career began to broaden as she was cast by Warren Beatty to appear in her first movie, "Love Affair" starring Beatty and Annette Benning. In that same year Jim Steinman sought out Taylor to record "Original Sin," the theme song from the movie "The Shadow." She also starred in the successful Mel Brooks production of "Archie and Mehitabel," in the role of the alley cat, Mehitabel, which was originated by Eartha Kitt in 1950.
In 1996 Taylor released her "Greatest Hits" album and continued her film career. She starred in "Fools Paradise" and in the HBO film "Stag" with an all-star cast that included Mario Van Peebles, Kevin Dillon and Ben Gazzarra which solidified her position as a multi-faceted performer.
In 1998 Taylor again took the reins of her musical career as she co-wrote and produced her fourth album for her independent venture, Neptune Records. "Naked Without You," her most personal album to date, included the singles "Unstoppable" and the dance hits "Whatever You Want" and "Naked Without You."
This was followed by a Live CD in 2000 and later in 2000 she recorded and co-produced "Planet Love" with Peter Lorimer which was the title song for the Robert DeNiro film "Flawless." This dance hit went to #1 on the Billboard Dance chart.
In 2001, Taylor made her Broadway debut in the Elton John/Tim Rice, Tony award- winning musical "Aida," portraying "Princess Amneris" for which performance she drew rave reviews and remained in the role for nine months.
For two seasons beginning in 2000 Taylor guest starred in the Showtime series "Rude Awakenings." In 2001 she recorded the song "How Many" for the "Circuit" soundtrack which was produced by Tony Moran. The song hit the top of the dance charts.
Taylor tours constantly and continues to write and record music. She recently she recorded songs for the feature film soundtracks "Lizzy McGuire" and "Win a Date with Tad Hamilton". The soundtrack for "Lizzy McGuire" went multi-platinum with her song "Supermodel."
Most recently Taylor has guest starred on the hit show "Rescue Me" and "Cold Case" and currently is appearing in "Gone Country" on CMT. She also is featured in the independent feature film "I Am Bad", currently in post-production.


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