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LAKE WORTH -- Haitians here, as in most South Florida cities, are a people apart: separated by language, lifestyle and a cultural gap as wide as the Caribbean Sea.
Met with mistrust and misunderstanding since the time they arrived, many Haitians are having difficulty adapting to an American way of life that is, at the same time, too open for them to adjust and too restrictive for them to understand.
With an estimated 3,000-5,000 Haitians now living in Lake Worth, the city has hired a part-time Haitian community relations specialist, Eddy Bussereth, to act as a liaison between the American and Haitian communities and to attempt to promote mutual understanding of their respective cultures.
If what Bussereth described as ``a pilot program`` is successful in making progress toward bridging the cultural gap, it could become a full-time program with an office where Haitian residents could go for assistance and counseling.
``We have to set up an office, someplace where people can come to,`` he said. ``I am working on a proposal right now.``
That proposal will be given serious consideration for next year`s city budget, said City Manager Ken Nipper, adding that the part-time program Bussereth is operating now is only the first step toward what needs to be done.
``Since he started, Eddy has done a good job,`` Nipper said. ``He`s sort of soft-spoken, but he`s very dedicated.``
``There is a similarity between the two states, the state of Florida and the state of Haiti, that had a lot to do with Haitians coming here`` Bussereth said. ``Haitians are basically farmers, and there is a lot of farming in Florida.``
Bussereth said he knows that the new arrivals cannot expect a warm welcome. He did not receive one.
``In New York, when I first went there (after immigrating with his parents in 1968), they called me Frenchy,`` he said. ``I did not understand that. I am not French, I am Haitian.``


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subset: commoncrawl


text:
The long-tailed-pair phase inverter with negative feedback from the output transformer is one of the most ubiquitous constructs in guitar amp design. A signal from a tap in the output transformer secondary drives the feedback input to the phase inverter to counteract the amplified signal. The resulting closed-loop gain, measured from the phase inverter signal input to the speaker, is less than the forward, open-loop gain without feedback. At less than full power, feedback reduces nonlinear distortion and flattens the amplifier's frequency response. More important, however, are the dynamic effects when the power amp is overdriven.
The calculator assumes that the resistance 2(RK+RT) is much greater than RP.
Overdriving the power amp causes the output transformer secondary to produce a clipped output signal, which represents a lack of output response to a changing input signal. The output transformer provides the source voltage for negative feedback to the phase inverter, so clipping reduces negative feedback. This creates more closed-loop gain, which drives the amp further into an overdriven state, producing even more clipping. The net result is that negative feedback from the output transformer to the phase inverter accelerates the power amp's transition to an overdriven state.
1Richard Kuehnel, Vacuum-Tube Circuit Design: Guitar Amplifier Power Amps, (Seattle: Pentode Press, 2008).
Copyright © 2005-2018 Amp Books LLC All Rights Reserved


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Alison Holcomb, criminal justice director for the American Civil Liberties Union of Washington state, is known in these parts as the mother of marijuana legalization. She drafted Initiative 502, which voters passed overwhelmingly in 2012; the measure struck down prohibitions on recreational pot use and led to the creation of Washington's marijuana market.
On Tuesday, she helped inaugurate Seattle's first legal pot retailer, buying 4 grams of O.G.'s Pearl at Cannabis City in Seattle's SoDo neighborhood, after giving a rousing speech about the evils of prohibition and the benefits of decriminalization:
"What we are tackling today is the supply side of the equation. We're moving marijuana out of the shadows, regulating it for consumer and community safety, dedicating new tax revenues to keeping kids healthy and keeping them in school. We're finally taking marijuana out of the criminal justice system and treating it as a public health issue."
The day before the doors opened, Holcomb talked to the Los Angeles Times about how the new market will work, worries about shortages, and what the Evergreen State learned from Colorado, which began selling legal recreational marijuana on Jan. 1.
Nearly two years have passed since I-502 was overwhelmingly approved, and the first marijuana retail stores are about to open. How has the process been and how are you feeling about it all?
I'm excited. I think it's actually, in retrospect, coming in at the timeline we expected. The Washington State Liquor Control Board had until Dec. 1, 2013, to finalize the rules. They started taking applications for licenses before the deadline. It's pretty consistent with the timeline we envisioned. The one caveat I would add is that the licensing of the producers is going a bit slower than we had hoped.
How slowly is it going?
Because of the way the plant canopy has been broken up, there is not a lot of marijuana under production yet. Roughly 25% of the 2 million square feet [that the state will allow] has been licensed, let alone grown. ... As of the last update, less than 30% of the square footage had been licensed. That is including people who received their licenses last week.
How bad will the pot shortages be?
There's a limited number of stores opening this first wave. Perhaps that means the shortages aren't as significant as we're predicting. But there's a strong likelihood that these stores will run out of marijuana before they can purchase more and get it on the shelves.
Edible marijuana products won't make it to store shelves for a while, because the Liquor Control Board passed some new emergency restrictions. What were the board's concerns?
They wanted to adopt some new ones that provide a greater protection from accidental ingesting and put some tighter restrictions on the appeal to youth. Also they had some significant concerns about consumer safety in terms of two things – first having the edibles be sold in obvious doses. If you have a chocolate bar, you want it to be really clear how many doses are in the chocolate bar.
And the second concern?
They wanted to ensure a consistent distribution of the THC throughout the product. ... They were hearing stories from Colorado suggesting that, for example, in some instances one half of the cookie might be more potent than the other.
A lot of consumer education needs to happen, especially when it comes to edibles, which we know even less about than we do about the flower form of marijuana. We want to make sure that consumers start slowly and be careful before trying this new product.
But there are other differences between Colorado, which started selling recreational marijuana in January, and Washington, which began selling legal party pot this week. What are they?
Here in Washington, we have a heavier tax burden than in Colorado. Some are making a greater deal of the tax burden. ... Really, what will drive price will be scarcity. Price and the stability of the retail market are going to be driven most significantly by the availability of supply. We have a 25% tax, with over 80% of the marijuana excise taxes dedicated to prevention, treatment, research and evaluation of the implementation of I-502. Whereas Colorado has dedicated a specific amount of money, the first $40 million [of its marijuana excise tax revenues] to school construction.
Doesn't Colorado have different regulations than Washington regarding who can sell recreational marijuana?
With Colorado, the only people who could obtain one of the Amendment 64 licenses were people previously licensed as medical marijuana dispensaries. The [recreational] market was limited to the medical marijuana industry. July 1 was the first day that Colorado began accepting license applications from people not previously licensed as a medical marijuana dispensary.
In Washington, we started from scratch [building the recreational pot industry] because we didn't have a highly regulated medical marijuana industry.
How much marijuana can you buy legally in one of the retail stores licensed by the state of Washington?
Legally, you can buy an ounce, or up to 16 ounces of infused solids - your baked goods - and up to 72 ounces of infused liquids, like juices, teas, sodas. Also added in the most recent legislative session is a new product, marijuana concentrate, anything with 60% THC. And you can only purchase 7 grams of that, products such as tinctures, hash oil.
Washington residents can smoke pot in their homes. But what can tourists do? They can't take it home, can they?
It's not a function of I-502, but of federal law and other state laws that don't let you take marijuana out of state. If you're from Texas and come to Washington and buy marijuana, you can consume it while you're in Washington. There's an infraction, a civil infraction, on public display, similar to the ban on drinking in public. And all the places you can't smoke tobacco, you can't smoke marijuana.
What do you want people to take away from Washington's efforts to legalize marijuana and create this new industry?
Remember that creating this legal and regulated marketplace is intended to establish an example of taking a public health-oriented approach to marijuana instead of continuing to leave marijuana in the black market. We want to encourage responsible use. We want to encourage parents to talk to their children about the increased risks to young people. And most of all we want to demonstrate that states do have the ability to create well-regulated systems for controlling the marijuana market.
Follow @marialaganga for national news


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At the gates to the wild – in the centre of Kuhmo
Due to its central location, Hotel Kainuu is easily reached by car. The nearest bus stop is just 100 meters away.
In our hotel, you will find a comfortable overnight stay before crossing the border in Vartius on your way to Russia or during your travel across Finland. The Vuokatti tourist resort is less than an hour's drive from Kuhmo.
In the Kuhmo Arts Centre, a cultural and meeting venue situated nearby, you may attend concerts, exhibitions and other events throughout the year. You can admire the beautiful lake view from the park lane on the lake shore. Indeed, local services and the nature are at our gates.
Ask for group prices, ordered meals, accommodation and programme packages. We can book a guide, a canoe, a body rafting trip or a hiking tour in the wilderness for you – just name it.
An abundant breakfast buffet is presented in the restaurant Villiruusu for the hotel guests. Meals for large groups and for various celebrations and functions are prepared at preliminary notice. On the weekends, traditional dance music and disco rhythms invite you to the dancing floor of the restaurant.
At the street level there are two bars: Pub Villipeura, where you can enjoy a beer in a cosy atmosphere, and a cocktail bar Villikko- a place to drop in for a refreshing drink and a snack while perusing the papers of the day.
Contact us:
Hotelli Kainuu Oy
Kainuuntie 84
Tel. +358 8 655 1711
Fax +358 8 655 1715
City centre: 0 km
Kuhmo-talo: 0,2 km
Bus Stop: 0,1 km
Bus Station: 0,5 km
Airport: 105 km, Kajaani


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OWENSBORO, KY --A man in Kentucky was seriously burned when an e-cigarette in his pocket exploded.
Surveillance video shows the customer standing at a gas station counter when flames suddenly start shooting out of his pants.
Josh Hamilton quickly reaches into his pockets and removes an e-cigarette, but his pants are still burning. Several store employees are seen trying to help him.
"I was shocked! I was like, 'What was that? You have a bomb in your pocket? I was like that! You carry your bomb in your pocket?' I was totally shocked and just like this my hands were on my head," gas station employee Manoj Kumar said.
Hamilton ran outside the door, past Kumar, and struggled to get his burning pants off. Gas station employee Jassie Singh then came out from behind the counter and sprayed Hamilton with a fire extinguisher.
Hamilton suffered second-degree burns to his thighs and legs.


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Oppose the Release of Dogfighting Kingpin David Tant
Our thanks to the Animal Legal Defense Fund for permission to republish this article by ALDF executive director Stephen Wells.
David Tant of Charleston County, South Carolina was reportedly considered by the underground dogfighting community to be one of the top breeders of fighting pit bulls in the country. In April 2004, authorities seized 47 pit bulls from Tant's property, many with injuries consistent with dogfighting. They found dogfighting equipment: caged treadmills, a "rape box" (designed to restrain female dogs so that they can be forcibly bred), cattle prods, harnesses, a bear trap, homemade gun silencers, dogfighting magazines and remnants of a dogfighting ring.
In November 2004, after two days of a jury trial, the defendant pleaded guilty to four counts of animal fighting and one count of assault and battery of a high and aggravated nature. He was sentenced to 20 years in prison for animal fighting, 10 years in prison for creating a booby trap, and restitution of about $150,000. …


text:
Genuine Nissan Frontier Tow Hitch Receiver
1 Tow Hitch Receiver found. Select your vehicle to refine your results.
Your Price: 193.20
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This item fits Frontier Crew Cab 2005 to 2016,Frontier King Cab 2005 to 2016


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Greg and I were at it again! Team photographer Greg had another idea, the idea to take pictures around the huge Christmas tree at National Harbor.
As we walked around scouting out good backdrops for pictures, ideas started coming to both of us – a row of columns, a string of garland, the tree, and reason for going! We could visualize the pictures before taking them!
Whether the magic of Christmas or the magic of Yoga, photography (like Yoga and Christmas), is a powerful tool to create magic moments out of ordinary surrounding! I realized once again the powerful effect of yoga, a free flow of creativity! It is not the actual practice of the physical postures that brings about this creativity, but the more subtle effects of yoga like practicing present moment awareness and releasing limited thought patterns. Amazing! The possibilities for all of us are unlimited!
I hope you will agree when I say that Greg's incredible talent and seasoned eye for photography created magic! Enjoy, and Happy Holidays…


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Bassetlaw MP John Mann has said that the latest statistics published today by the Ministry of Justice showing Prison suicides at record levels highlights the need for the Government to hire more prison officers.
Statistics released today showed that a record number of inmates killed themselves in 2016 in prisons in England and Wales.
John Mann MP said "Today's figures sadly show that more and more inmates in our Prisons are killing themselves and its clear the Government needs to act now."
John Mann continued "In 2015 HMP Ranby, a category C prison in Bassetlaw had a record number of inmates take their own lives. Since then a new management team has been installed and I have supported them and the new approach they have taken. However, it's clear that they can only continue to make improvements if more prison officers are now employed."
"More prison officers are also needed to protect the people who work in our prisons and the inmates who simply want to serve their time and return to society. The Government has repeatedly turned down my requests for prisons to be given more officers, sadly today we have seen the sad consequences of their cuts to the prison service."


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As promised…when you ask the kids what they want for supper and the answer is "Not tuna!"
(This is very much an item from the things-in-cans, what-am-I-feeding-the-starving-hordes-tonight school of cookery. )
1 can cream of mushroom soup
½ soup-can milk
1 box elbow macaroni
2 cups grated extra sharp Cheddar cheese
½ cup diced green peppers
½ cup mayonnaise (the real stuff, not Miracle Whip or fat-free mayonnaise)
1 small can sliced mushrooms
Fresh-grated black pepper to taste
Cook macaroni according to box directions. It won't hurt to have it a little underdone, since the baking will cook it further. Grate cheese and dice peppers. Combine all the ingredients, and pour into a 13x9 pan or casserole dish. (Or you could make two 8x8 pans, and freeze one for later.) Bake at 425° for about 25 minutes or until the top is lightly browned and bubbly. Let stand for five minutes before serving.
Jim, what would you recommend as substitutions in there for someone who's very allergic to mushrooms?
How about Cream-of-Broccoli soup and some nice broccoli?
Pretty much any Cream-of-[Thing] would work, for your favorite available value of [thing]. :) Celery seems like a decent option, for example.
Thanks, both of you. :) Good specific suggestion, good principle.
<squints> That's essentially macaroni cheese, though my mother's recipe involves a cheese sauce from scratch rather than things from cans. (My experience/taste is that making a cheese sauce from scratch isn't so much of a nuisance as washing the pan afterwards is.)
It's also good with (rather than pepper and mushrooms) bits of bacon or ham mixed in, if you eat pig, and/or with some of the cheese sprinkled on top to make it extra tasty there. Slices of tomato spread across before you sprinkle on the extra cheese also work, in which case chopped chives on top of the cheese are nice too.
The canonical subs for cream of mushroom in my parents' house are cream of chicken and cream of celery. When I was growing up, being out of cream of celery soup was a dread and dire fate. Cream of mushroom was Not Allowed, since none of us kids liked mushrooms.
Shockingly, cream of celery is pretty good as an actual *soup*. So we were out of it (and the chicken) quite often.
I seem to recall that some of the other cream of * soups have metallic aftertastes.
Not to be a picky eater or anything but mayo gives me gooseflesh. Could one conceivably substitute sour cream or yogurt?
My favorite pseudo homemade mac n cheese is slightly different, skipping the mayonnaise and cream soup.
Prepare a box of mac n cheese (I like to use Annie's brand because I like their powdered cheese best, and with whole wheat pasta for added fiber, but you may use whichever kind you prefer), but instead of milk and butter, use a cup of plain yogurt.
Mix in a handful or two of frozen peas (not heated!), 2 cloves minced garlic and half of an onion, chopped.
Add a couple of handfuls grated cheddar (feel free to also add other cheese as well if you like it and have it on hand).
Mix and place 8x8 (for bigger dish, double the recipe) pan. Sprinkle grated cheese over top and bake 25 mins at 425 or until top is brown and bubbly.
*Optional tweaks: If you don't like garlic, onions, or peas, leave them out. Add any veggie like corn, celery, broccoli, etc. so long as the pieces are small, and you'll do fine. If you like a bit of spice add cayenne pepper or chili powder. Start with 1/8th tsp and work up according to taste. If you feel fancy, sautee the garlic and onions before adding them in for a less sharp and more rich taste.
We have no children, but we routinely serve this to guests when we're too busy to really cook, and they all adore it.
My mom's recipe for mac and cheese in Bangladesh involved shell macaroni, grated cheddar, tomato sauce, onions and chili peppers. I've never been able to quite replicate it. Jim, I am from now on relying on you to provide filling recipes for a busy music college student, apart from your other onerous duties of providing useful emergency advice and interesting sounding books.
Ya know, I bet you could also add a can of tuna to that... (ducks and runs)
Debbie... Don't forget to add the Twinkies.
I'd add a small pinch of cayenne. It plays well with any sort of mac and cheese concoction. Just a tiny bit can make a big difference.
I have a recipe for something resembling (vaguely) After-Thanksgiving Not-Tuna.
1 14-oz can tomatoes
1 can cream of anything soup
1 can water
1 chicken-stock cube (the can of water and the chicken stock cube can be replaced by 1 can chicken broth)
1 small can of mushrooms or some dried mushrooms
1 medium onion, chopped
8 oz frozen lima beans
2 medium potatoes, cubed
[other items, as you desire]
leftover turkey in small pieces
Cook until the beans and potatoes are almost done, then add the turkey (about 1 hour).
Just before serving, add grated cheese to taste.
I can't get over the odd concept of macaroni cheese being sold in a box.
Oops. Meant to add to ^ that, by a strange coincidence*, I made a kind of creamy sauced pasta thing for dinner today. Herewith the recipe, such as it was:
For 2
Slice an onion. Chop a clove of garlic. Slice a leek. Fry in some olive oil and butter until translucent/softened sufficiently.
Meanwhile cook 8oz of pasta. Preheat oven/grill -- set to whatever you consider high.
Add more butter to vegetables in pan. Chuck in a dessert-spoonful of plain flour. Stir a bit. Add enough milk to make a sauce-like consistency. Grate a bit of nutmeg into it.
Stir sauce and cooked pasta together. Transfer to oven-proof dish. Grate lots of cheese over the top (cheddar, parmesan, or hard cheese of choice).
Grill/bake for ten minutes or until cheese nicely browned.
Equally delicious with sliced chicory or Swiss chard in place of the leek. And creme fraiche instead of the butter/flour/milk sauce. Also tasty with a handful of frozen peas chucked in.
* By a further strange coincidence I made peanut biscuits on Wednesday night, without having read the recent Open Thread. I've read the thread now, and must agree that they should be squashed with a fork.
Wouldn't Campbell's Cheddar Cheese work?
Bruce, eggplant's the "poor man's mushroom." After you cut it, salt it thoroughly, let it sit in a drainer, rinse, then cook it real, real well. (The salting is to leach out the bitterness that can lurk within.)
That's real soup, yes? Not condensed?
It looks a bit high in fat; do you think using a low-fat soup would ruin the texture?
Speaking of which, is anyone else fascinated by that column in Cooking Light where they give you a healthier version of your old family recipe? Even when the original recipe sounds awful, I'm tempted to make it just because the process is so fascinating.
Macdonald @ #2:
"How about Cream-of-Broccoli soup and some nice broccoli?"
That sounds fine ... for those who can wrap themselves around the concept of "nice broccoli".
I'll settle for the original mushroom, but with peas substituted for peppers in the "something green" department.
People use RECIPES for this stuff? I make something like this at least once a week. Campbell's cream soups ALL taste like can to me, so I use white sauce, but it's the same idea. Sometimes I find myself making the white sauce long before I have any clue whatsoever what I'm going to put in it or under it.
Best thing to add to white-sauced or cheesed pasta: smoked paprika. Mmmmmmm.
#15: That leek thing sounds delicious, but why not two leeks instead of one onion, one leek?
Around here, the usual baked pasta thingy is mac-and-cheese, and I've found that you get the best texture if you do not make it with a cheese sauce as such. Make your white sauce, prepare any extras, grate your cheese (cheddar+swiss+a little American), boil your pasta: pasta into bowl with cheese, add extras and white sauce, stir. The heat of everything else melts the cheese just fine. It will just about kill your arm muscles, though, if you make it in the quantities needed in this house.
Madeline Kelly,
I assume your "peanut biscuits" are what I would call "peanut butter cookies," right?
Because the idea of peanut-flavored American-style biscuits, squashed with a fork, is just peculiar enough that I now want to see if it can be done. I'm not sure that fork-squishing a biscuit would do anything but make its top a bit oddly bumpy, but I could find out!
Sarah@#18: I tried it once with low-fat cream of mushroom (by accident; grabbed the wrong can at the grocery.) The results were distinctly suboptimal.
How could I forget Tokyo Turkey Toss?
Leftover Thanksgiving turkey, cubed (enough)
Leftover Thanksgiving rice (enough) (or cook some more up if you need to)
Slivered almonds (enough)
Sliced water chestnuts (1 can)
Chopped celery (left over from making stuffing) (enough-- can be omitted)
Bean sprouts (a big handful)
Soy sauce
Potato chips (if you have any-- if not, don't worry about it)
Get a big bowl and mix all solid ingredients except the potato chips. Add mayo and then soy sauce to wet the whole thing (go light on the soy at first). Plunk it in a 9x13 casserole and crumble the potato chips on the top (or not). Bake at 350-375 until it be anow.
Chelsea 7: Not to be a picky eater or anything but mayo gives me gooseflesh. Could one conceivably substitute sour cream or yogurt?
No. Mayonnaise is not a milk product. But here's something you CAN substitute:
Break a couple-three eggs into a blender. Get them going on high speed until they're pretty foamy. With the blender still on high, slowly pour light cooking oil in until the mixture is approximately the consistency of mayonnaise.
Use half a cup of that in the recipe where it calls for mayo. As for the rest, it's surprisingly good on sandwiches!
@Jim Macdonald: Fresh-grated black pepper to taste
Either you have better eyes and dexterity than most, or you're using tweezers and a microscope. Around my house, we grind the pepper in a hand-mill, not grate the little round pods individually. I'd love to see the itsy-bitsy grater, though - I'm a sucker for tiny-scale tools.
Recipie looks tasty though, have to see what I've got in the cupboard for tonight. Have you ever substituted rice for the pasta?
Xopher, if a person objects to mayonnaise (an emulsion of egg and oil, usually flavored with small amounts of mustard and vinegar or lemon), I doubt an emulsion of egg and oil is going to go over very well as a substitute.
Chelsea, it looks to me like the mayo is not a structural binder. This is supposed to be casserole, not meatloaf. It's mostly contributing a creamy mouthfeel and some subtle egg flavor. If you want creamy mouthfeel and a different flavor (not so subtle, but I think it would go with this), you could substitute mashed avocado.
Ledasmom #21: why not two leeks instead of one onion, one leek?
Because I only have two leeks in the house, and I wanted to save one to make carrot-leek-and-lentil soup tomorrow.
Fade Manley #22: Yes, my biscuits are your cookies. I know that it's not technically correct to call them biscuits since they're only cooked once, but to me "cookies" are special chocolate-chipped biscuits that you're only allowed to have one of on a weekend evening if you've been good, what with them being so expensive and everything. They're right up there with Kit-Kats and bananas.
Madeline @ 28: is there a recipe for carrot-leek-and-lentil soup or is it more of a "toss things in pot, go through spice drawer and refrigerator for anything else that looks like it can be tossed in" type thing?
I like soups with carrots and leeks and lentils, but I'm not very good at them - while I can make a passable vichyssoise, I'm still trying to figure out the carrot-and-coriander soup and red lentil soup I had in Glasgow many years back.
Madeline at # 28: "I know that it's not technically correct to call them biscuits since they're only cooked once"
This really confused me at first, since every biscuit I've ever made (whether American-style or other) has only been baked once. Then I realized you might be thinking of ship's biscuits.
Is that a correct guess?
emmelisa at #30: the word biscuit derives from the Latin for "twice cooked".
I'm confused by the half a soup-can of milk. If it's got milk in, wouldn't it be a milk-can? Or are you reusing the can from the cream of mushroom soup? Since cans come in standard sizes, and it's hard to tell when one is half full, wouldn't it be easier to use a measuring jug?
In case someone is interested, biscuit is the French word for cookie. It took me a long time to recognize its different meaning in English.
I imagine the half-soup-can of milk doesn't dirty another thing that needs to be washed and helps get any last bit of soup that's left in the can into the recipe.
Eleanor @ 31
Soup-can, yes. Accuracy in measurement: 'close enough'. And it doesn't need to be washed (unless you're going to re-use the can for something else after).
Oh, Adrian...you spoiled my little joke. Silly person.
I'll see C. Wingate's Tokyo Turkey Toss and raise my mom's post-Thanksgiving Turkey Tacos:
>Vegetable oil for frying
>Corn tortillas (or flour tortillas, if you're feeling adventurous)
>Leftover T-day turkey, cubed
>Leftover dressing/stuffing (Mom usually made cornbread stuffing from scratch, or used Mrs. Cubbison's white-bread variety)
>Leftover gravy, warmed
>Grated cheese--either sharp cheddar or Monterey jack
>Shredded lettuce
>Hot sauce of choice (at the time, there was a much less abundant selection than today; Mom's choice was called Pio Pico or Pico Paco or something along those lines)
In a large, high-sided skillet (10-inch cast iron with two- or three-inch-high sides, if you want to truly recreate the experience from my mom's perspective), heat about a quarter-inch of vegetable oil until shimmering.
Take a tortilla. Along the center line, add a couple of spoonfuls of dressing/stuffing, leaving a bit of space at either end (at least a quarter inch for a standard corn tortilla). Top with a couple of spoonfuls of cubed turkey.
Holding the tortilla in a folded configuration with a pair of tongs, place the bottom of the taco-to-be into the oil and hold until almost crisp. (I recall this taking a minute or two, but Mom's been gone fifteen years, and I haven't made them since...) Once the bottom of the taco is cooked enough to hold its shape, carefully lower one side into the oil with the tongs. At this point, you can add another taco to the skillet for the initial browning. (Very helpful to have a taco-making assistant so that one can assemble and the other can cook.) Keep an eye on things, and when the first taco's done on one side, carefully turn to the other side.
When your tacos are cooked, part the sides enough to dress with grated cheese (always first, so it melts!), gravy, hot sauce and shredded lettuce in desired quantities and combinations.
Repeat until replete.
Oh, man...major memories...
We just had Not-Tuna with tuna, and I'm fairly sure it didn't cause a rift in space-time.
Some observations:
It really does need to be condensed soup. I used condensed tomato and regular cream of mushroom, and cut the milk entirely, but it was still a little too gloopy. If I'd been able to find any bread crumbs in the cupboard, that probably would have fixed it. I replaced the green pepper with canned green chilies, which worked well. Thanks, Debra, for steering me away from low-fat soup.
And now I'm concerned, since I spent the afternoon watching Doctor Who, thanks to Serge in the open thread, and made dinner according to Jim's instructions - if I buy a glass spinning wheel before the weekend is out, I may need to head to a Fluorospherians Anonymous meeting.
Well, Xopher, thanks to you, I now know making mayonnaise from scratch isn't the hardest thing in the world. Making GOOD mayonnaise, on the other hand...
@#26, I answer my own question by saying "it works with rice." Tried the recipie out tonight, subbing yellow peppers and a bit of onion for the green peppers (had no green ones and I like onions), fresh mushrooms for canned (had no canned, needed to use the 'shrooms before spoilage) and used ~6 cups cooked rice? It was a bit less than half a gallon zip-close plastic baggie of leftover cooked rice. Oh, and I subbed "mexican" shredded cheese with spices and some shredded mozzarella (both are getting a bit old, need to use before they get fuzzy) instead of the sharp cheddar - my wife would not be pleased if I used up all her cheddar! Pepper that has been freshly ground with a hand-mill works well when you don't have a suitable miniature peppercorn grater.
I was a bit skeptical when all the ingredients were staring me in the face as an unmixed pile in the baking pan, tiny soup-can scavenging spatula in hand. Took a bit to mix, plus I had to break up the clumps in the rice (gets that way in the fridge) but wasn't that bad. Ended up cooking it an additional 3-4 minutes or so to get just a bit of golden brown on the cheese in the middle - I suspect having had all the ingredients straight from the cooold fridge inhibited cooking for a while. Smelled good coming out, and yes it is good to let it sit! That bubbling, steamig surface looked like it would be mean to anyone who tried carving out a chunk before it settled down...
Turned out pretty yummy, even my wife liked it. Stiff enough a result to serve on a plate - not very runny at all. Probably the rice soaked up a lot of the fluid.
This was pretty much my first foray into baked "whatever's in the cupboard/fridge" cooking. I've plenty experience with stovetop cooking of that sort.
Why try the recipie tonight? Because it's fun! And, we're hungry.
Thanks, Jim!
Cooking tip #5310257: Don't run your finger around the inside edge of the pop-top condensed soup can to help rinse the can out. It stings, and having a band-aid on the end of your finger makes typing the resulting cooking tip a bit more difficult.
I make mayonnaise pretty frequently. It's fun, and the variations are endless. Experiment experiment experiment.
Serge @ 32: Which "English"? Back in Open thread 86, starting somewhat before my remark @828, as part of a language discussion (scones, frex) we started a discussion of English (UK, Australia, perhaps other ex-British or French possessions) 'biscuits' and USian 'biscuits'. I think it lead to an exchange of reminiscences, & possibly recipes.
NOTE, however, that a "peanut cookie/biscuit" is (to me) not the same as a "peanut butter cookie/biscuit". I like both, but the solid crunchy lumps of yer akchool peanuts mixed in with biscuit taste & texture, are not the same as the allover peanut-flavoured biscuit created by mixing peanut butter in with the cookie/biscuit batter, or even a cookie/biscuit with a discrete dollop of peanut butter.
Presumably a half-a-soup-can is rather more than just a soupçon?
ethan experiments with mayonnaise. O...K...
Epacris beat me to it, but I thought biscuit was the french word for biscuit. Or rather the french word for "those french biscuits from the supermarket in Calais".
shadowsong #29: I have a basic soup recipe that I alter to suit the contents of the fridge and vegetable rack. The carrot-leek-and-lentil goes like this:
Serves 2, if you like really BIG bowls of soup
Chop an onion. Chop a clove of garlic. Chop a stick of celery. Slice a leek. Fry the lot in olive oil and butter until translucent/softened.
Chop 2 or 3 carrots (peel them if they're not organically grown -- bog-standard carrots have high levels of pesticide in the skin layer). Add to pan.
Add some white wine to the pan -- no more than a glassful. Bring to the boil.
Add lentils -- one handful per person (but I do have very small hands). Stir.
Add enough stock that the vegetables are comfortably jostling with each other in the pan. I say "add stock", but I normally just add water from the kettle and a teaspoon of vegetable stock powder.
Stir. Bring to the boil, then reduce heat to a simmer, put the lid mostly on the pan, and let it cook for 15-20 minutes. Due to my imprecise measuring system I tend to check it after 10 minutes to make sure the lentils haven't absorbed all the liquid. If they have, I just add another slosh or two from the kettle.
Once it's cooked you can either (a) pour into bowls and eat, or (b) blend it to delectable smoothness, pour into bowls and eat.
1. Simpler: you don't have to use the leek, or the wine, or the garlic, or the celery (although my grandmother says that a soup without celery isn't really a soup at all).
2. Beetroot/turnip/parsnip: you can use any root vegetables that you happen to have in as well as/instead of the carrots.
3. Tomato: you could turn it into tomato-and-lentil soup by replacing the wine with a can of chopped tomatoes (probably won't need so much stock either). A red pepper works well with this version too. And some spices: cinnamon, paprika, ginger and cumin. Or basil, stirred in at the very end.
4. Courgette: a chopped courgette works well with the original recipe, if you have one that needs using up.
5. Peas: you could replace the carrots with a few handfuls of peas. And replace the lentils with a peeled, chopped potato.
6. Spiced: add spices at the initial onion-frying stage. Ground coriander and/or ground cumin. Or curry powder.
7. Runnier: if after cooking and blending it's too thick to be considered a soup, just add water, milk, cream, yoghurt, etc to thin it down.
8. Really fancy and time-consuming: preheat the oven to high (eg. 220 C) peel a variety of root vegetables (when I did this on Tuesday I used beetroots, parsnips, carrots and turnips) and chop into roughly equal-sized pieces. Put them in one or two roasting tins -- so that they form a single layer in the tin(s). Slosh olive oil all over everything. Roast them until they're soft on the inside. This took an hour with my pathetic little oven, turning the vegetables halfway through. Heat olive oil in a saucepan, add chopped onion and garlic and cook until translucent/softened. Add all the roasted vegetables, and enough stock so that they're jostling each other comfortably. Bring to the boil and cook for a few minutes. Blend. Thin down with thinning agent of choice. Eat. Try to save some for the next day because it's even tastier then.
I make some variant on this soup several times a week. When our cupboards are really bare, I have been known to make a soup using only onions, butter, lentils, curry powder and stock.
Epacris #41: the solid crunchy lumps of yer akchool peanuts mixed in with biscuit taste & texture, are not the same as the allover peanut-flavoured biscuit created by mixing peanut butter in with the cookie/biscuit batter, or even a cookie/biscuit with a discrete dollop of peanut butter.
The recipe I followed resulted in a kind of peanut butter batter (as fun to say as to eat!) -- 8oz of peanut butter stirred into a basic biscuit batter (also fun to say!) -- which makes it your second option.
Madeline Kelly @ 44... Add lentils -- one handful per person (but I do have very small hands).
Did you know that the French word for lentil is lentille, which is also the French word for lens?
Serge: No. I thought the French word for lens was lens...
(but I'm rubbish at French)
Same word in French. I was reminded of that when you made a comment about your hands being small. I was going to make a bad joke about using lentils to better see your small hands then I remembered the difference.
Saved by translation!
Indeed, the Roman name for lentils was "lens" — botanically named Lens culinaris — and those useful pieces of shaped glass were named because of their resemblance to the seeds. (Not the reverse, as some sources say.)
Serge #32: I grew up thinking of 'biscuit' as the English word for what Americans call 'cookie'.
Fragano @ 50... I wonder if people are now hopelessly confused.
(Late to the party, but chiming in anyway...)
The recipe title "Not-Tuna" suggests to me that this dish got its name when someone frazzled was assembling the ingredients for a tuna casserole, the family pet wanted in on the action, and the Dearly Beloved wandered into the room at the moment of consternation to ask what's for dinner to get the pointed response of "Not Tuna..."
(But if that's not how it happened, I'm not sure I want to know, because I like my version.)
Biscuits and cookies.
I'm an American. Cookies are sweet baked goods, usually flat, which my Australian and British friends quaintly refer to as "biscuits." (Except for bar cookies - the kind baked in a pan as one unit then cut into pieces for serving, such as brownies. I've never had anyone call those biscuits but perhaps they know not the madness that is brownie lust.)
However, they also use "biscuit" to refer to crackers, which are salty-savory flavored (more or less unleavened) baked things that I can't be bothered to make at home.
If pressed, my friends will admit to a distinction between "sweet biscuits" and "savory biscuits" but in my universe these are two entirely different categories of foodstuff. Apparently in other parts of the world a "cracker" is either a lunatic or a sort of minor pyrotechnic (neither recommended for consumption with a slice of cheese and perhaps some olive paste or a bit of sausage.)
I have yet to determine what word they use for an American biscuit, which is a leavened baked good, usually neutral to savory, prepared by cutting the fat into the flour as one would for a pie crust, so it rises tall and flaky in layers when cut (or puffs up into a big blob when dropped on the baking tray.)
Am I confused yet?
Manx definitions:
Biscuits = sweet, crunchy things that you can dunk in your mug of tea.
Cookies = posh, sweet, crunchy things with chocolate chips in that you can dunk in your mug of tea.
Crackers = salty, crispy, crunchy things that you eat with cheese.
Not included in the above: flapjacks, brownies, crispbakes (like a flattened Rice Krispie cake), shortbread (unless it's shaped like a biscuit, in which case it's a shortbread biscuit), teacakes (both Tunnocks and fruity-bread-dough varieties), buns, bonnag, Eccles cakes, fairy cakes, butterfly cakes, cupcakes, and cakes generally.
Madeline @54: and here I was wanting to visit the place! I may need to avoid a place that caters to the sweet tooth in such bountiful variety :-)
Madeline Kelly @ 54... Guess what Québec francophones call muffins? The word is pet, which is the French for fart.
Aren't you glad I told you that?
Serge @56:
Guess what Québec francophones call muffins? The word is pet, which is the French for fart.
Whereas in Dutch pet is a baseball cap, as opposed to a hat with a brim, which is hoed*, or what a Canadian† would call a toque, which is a muts‡.
* pronounced "hood"
† an Anglophone Canadian, anyway
‡ As I found out in a very funny lunchtime conversation, muts is also slang for the female genitalia. Which is why I cracked up the next time I came in wearing one (it was cold) and one of my colleagues said, "Nice muts."
Abi... one of my colleagues said, "Nice muts."
Which reminds me of the time a restaurant opened in Québec City. It was called Le Toît because it was located on the roof of a high building. Apparently some anglophones pronounced it twat.
As for the anglophone toque, it is known as a tuque. Yes, I used to wear one and there probably are pictures of me in my mom's photo albums thus coiffed. Alas.
Serge #51: I expect so.
Madeline 54: bonnag, Eccles cakes, fairy cakes, butterfly cakes
I don't know, or more likely have forgotten, what any of these are. Could you describe them?
It's fascinating that 'cookies' are more posh than 'biscuits'!
As for crackers, I think those are the same in America as in Mannin. I simply called them 'savory flatbreads' when I was playing "Teal'c Talk" on another site. ("Were he to consume savory flatbreads upon my sleeping platform, I would not, on that account alone, expel him.")
Adrian 27: To elaborate on what I said earlier, if Chelsea thought sour cream might substitute for mayonnaise, it's unlikely that the composition of mayonnaise is what she objects to. If she did, she would recognize what I was doing and have the same reaction you did.
If it was just a "Yuck! Mayonnaise!" reaction, my suggestion might have allowed her to get past that and make the recipe exactly as Jim recommended it. If this had worked, I'd've told her it was mayonnaise.
But nooooo, you had to go in and throw your sabot into the machine. Did you really think I knew how to make that emulsion, yet didn't know that it was mayonnaise? Implausible. I expect you wanted to interdict what you perceived as a dirty trick; in fact the opposite was intended.
Chelsea, I'm curious what your reaction is to this. Did you know right away what I was trying to do? If not, did you resent my trick when Adrian pointed it out? Or resent Adrian's pointing it out? Or just not care that much?
I'll tell you why my favorite main dish recipe is called "Pasta-Cheddar Casserole." It began life as a recipe for macaroni and cheese with just a little more flavor than the usual, but I rang a lot of changes on it (a LOT more mushrooms than what I started with, for example, and a little bit of cayenne—and sundried tomatoes are not at all a usual ingredient for mac&cheese).
One friend of mine refused to eat it, saying that macaroni and cheese was supposed to be bland, and mine was too richly flavored. Another refused, saying she'd vowed after college that she'd never eat macaroni and cheese again.
Both ate it when I changed the name. I've also discovered that rotini work much better in the dish than macaroni, so its alternate name is "Rotini Casserole."
Sometimes people's problems with various foods are conceptual and associative rather than substantial. For one last (I swear!) example, eggs and oil are both common ingredients for rich cakes, but when I made a chocolate cake once (the recipe calling for mayonnaise), the people who tasted it first ate it happily, and the people who heard the ingredients first (except one cook) refused to even try it. "Mayonnaise? Cake? Yuck!"
Jim's recipe isn't going to TASTE like mayonnaise either.
I'm not actually pissed off about this or anything. I'm no more than mildly irritated, but I did want to explain where I was coming from.
Meanwhile, casserole is the French word for frying pan.
Yes, words once borrowed continue to shift in meaning, resulting in faux amis, if I spell that right.
Breadcrumbs on top makes everything better (with the possible exception of certain single-malts).
For what it's worth, I saw what you were doing and thought it clever. And a fair point, because the stuff you get from following your suggestion is not the same as the goop in the jar. So if it's jargoop that someone doesn't like, maybe this is a way to get good stuff.
Jim @64:
Breadcrumbs on top makes everything better (with the possible exception of certain single-malts).
As opposed to The Gort a' Bhaile, you mean. It's a feisty lowland malt, with overtones of soot and cracking harling above a base of potato and cabbage. The bonnie* flavour is improved by letting it soak into breadcrumbs, which are then deep fried and served with salt and vinegar**.
* or, more accurately, a flavour usually associated with bonnie
** because it's a west coast malt; it would be salt & sauce further east
Xopher #42: Dirty! Besides, as much as I love mayonnaise, both the homemade stuff and what abi calls jargoop, the idea of that kind of experimentation with it makes me a bit vomity.
Abi.. 'Gort'? I'd watch out for that ale's death-ray if I were you.
Xopher @ 63... You did.
I find rotini kind of hard to eat - the pasta shape I've found holds up best to casseroling (and soups and reheating) is ditalini.
I don't know that the kind of sturdiness I need in pasta would be important for most recipes. I generally make up huge batches of things on the weekend for my family to reheat, because left to their own devices (I'm generally not home until fairly late) they're likely to eat linguine with red sauce from a jar.
And a Canadian toque is a North Carolinian toboggan, which leads to endless hilarity in my originally-Michigander boyfriend's household when crime reports state "The robber was wearing a blue toboggan on his head."
The rotini hold the right amount of the sauce for that recipe. If you like a higher pasta-to-sauce ratio, use penne rigate (not smooth penne).
re 61: Another solution is to dub it "my mother's macaroni and cheese." After all, it's entirely possible that your mother made hers differently, and of course you would not dare to tamper with such a Sacred Culinary Deposit. In my personal case, it happens that my mother's version of mac & cheese is atypical, as are a lot of her "common" recipes.
It's also amusing to watch the mayo/Miracle Whip division, because one can be sure that a recipe which mixes vinegar and mayo is going to end up tasting like Miracle Whip. It's not the difference in taste that seems to matter, though the two take very similar ingredient lists and produce quite different flavors (mayo = eggy, MW = sour/sweet): it's the religious fervor on the anti-MW side.
My spouse firmly believes in the One True Mayo*, which happens to be Hellman's. After two decades of refusing to eat anything with mayo on it, he introduced me to his favorite brand and I actually started eating mayo on stuff. Because that brand is tasty. So I wonder how much mayo hatred is from being introduced to a lousy variety of it.
(Not all, I'm sure. I still dislike white bread, and I've been introduced to what I'm told are quite good varieties of it.)
* He also believes there is a One True Canned Peas. As long as he keeps doing the cooking, I'm willing to agree on this point.
Fade @ 74
AKA Best, west of the Rockies. Good mayo; it's easier to buy than it is to make the stuff. (I've made mayo: it's fun to watch it turn from egg-yolks-and-oil to mayo. Once I got almost-red yolks and ended up with yellow mayo.)
Miracle Whip is mayo mixed with salad dressing (more oil, more vinegar, herbs and spices). You can do that with real mayo if you want. I wouldn't use MW on sandwiches, though, because it's almost 'tartar sauce' for fish.
xopher @ #61, there are some ingredients better left untold, I think.
For example, Susan Stamberg's Cranberry relish, prominently read out on NPR every Thanksgiving:
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints.
Horseradish and cranberries sound to me like an awful mix, and I admit I've never tried this (my family really really doesn't like changes to its Turkey Day menu), but it's gotten so many testimonials over the years that it must be good.
P J Evans #75: Wait, when you make your own mayonnaise it's not normally yellow? Mine always is. Now I'm afraid I'm doing something wrong.
Actually, I always wondered why store-bought mayonnaise was white.
Fade Manley @ 74... My spouse firmly believes in the One True Mayo
Virginia Mayo?
I can testify to the Stamberg cranberry relish. It's nicely bracing and palate-cleansing as part of a meal that's often fairly rich.
My husband, who believes that cranberry sauce is cylindrical in form with ridges and should be displayed untouched for the length of the meal, then discarded, was perplexed and disbelieving the first time he had Thanksgiving dinner with my family and saw eight different kinds of cranberry sauces on the table.
And when the serving dishes were all empty by the end of the meal, he really started wondering what kind of gang of freaks he had married into.
Nobody Googled Gort a' Bhaile, I guess. Fair do's. It's the original Gaelic name for the Gorbals, one of the roughest neighbourhoods in Glasgow, right on the Clyde (thus Bonnie), one of the native haunts of the deep fried Mars bar.
Note to self: be more comprehensible.
P J Evans #75: Miracle Whip and mayonnaise are both perfectly good foods, in my book. The biggest difference is MW is sweeter, so if you have to substitute mayo in a recipe where your taste buds are firmly expecting Miracle Whip (for instance, in egg, chicken, or potato salad), you need to add a pinch or two of sugar. MW is also tangier, but for some reason that difference doesn't seem to stand out as much.
I haven't run across a context where I could acceptably substitute the other way; when you want mayo, you want mayo.
Fade, #74: I agree with your spouse; Hellman's is far and away better than any other bottled mayonnaise we've tried.
Re varieties of mayonnaise: I am increasingly fond of the Dutch fritesaus, at least on frites*. It's kind of mayo-plus.
The ingredients of the jar in front of me are in Dutch, which I will not utter here, but can be rendered in the common tongue** something like this:
water, vegetable oil, sugar†, modified starch, vinegar, egg yolks, mustard, salt, chemicals‡
Weblogs compare it to Miracle Whip††, but "not so cloying".
* chips in British English, fries in American English.
** of this weblog
† or sugarlike stuff
‡ you know what I mean
†† which I have never tasted
Abi @ 80... Gort a' Bhaile (..,) one of the native haunts of the deep fried Mars bar
Klaatu Barada Nikto!
Abi @ 82... frites * chips in British English, fries in American Englis
frite being the French word for fried. What is known as fries in the USA are patates frites in Québec and pommes frites in France. (Why pomme, which is also apple? It is because, over there, poatoes are called pommes de terre, or apples of the earth.)
Serge, you do know that poatoes are merely the unconventionally-spelt plural of Croatoan, a mystery vegetable, right?
Linkmeister... I didn't know what the original name of the potato was, but I knew they were from the New World. That's why, when Sam said how much he wanted to eat 'taters, in LoTR, I went 'Huh?'.
Recipe sounds good but unfortunately suffers from one of my Pet Peeves: recipes that say "one can" or "one box" or (not in this recipe's particular case) "pour into a pan" and I'm left whimpering pitifully "What *size*?"
There are a couple of jarred mayonnaises here that are pretty good, one I know by reputation and the other which I buy in the biggest jars it comes in because it is very good, almost as good as homemade.
In this Australian household (corrupted by a Canadian, and eccentricity on many parts):
biscuit = flat, sweet thing, dunked in tea, eaten with enthusiasm
cookie = the same thing, but especially when it includes pieces of things, like oats or dried fruit, or chocolate chips
cracker = flat, unleavened, savoury thing, except for graham crackers
scone = flour and butter rubbed together, milk added, cooked so that it rises up and is then split and butter or cream and jam added.
slice = biscuit base, various layers, made in one big piece and then sliced up into serving portions.
JaniceG @ #87
That looks like a hearty sort of serves four - six recipe. I think when things aren't very precisely stated, it means you have a lot of leeway. I'd start with a box (or bag) of pasta (around a pound of pasta?) and the soupcan (that's usually the same size everywhere), use the other ingredients as measured, and the "one can" ones as you like, or what you have. These sorts of casserole things are really madly forgiving, accommodating what you have on hand, or something you particularly like. It wants to go into a decent sized baking thing, probably the one you'd use for lasagne for four to six people.
Hi again! I'm like the telemarketer who just wants one more go at selling you this amazing house siding stuff.
I just noticed that I made a cooking vessel size guess for the Not Tuna when Jim already specifies the size, so ignore that particular bit of babble.
ethan @ 77
No, I meant noticeably yellow, not the pale creamy color that it usually is. I don't know what that hen had been eating; the egg yolk looked like the sun in a really good sunset: deep, deep orangey red.
It isn't that I object to MW, it's that I object to people confusing it with mayo.
Speaking of recipes, and the cocktails for literati particle, there is a non-zero chance that the customer mentioned in this weird piece in SF Gate was me. On the other hand, it's possible that the Monkey Gland is more popular than I thought.
p.s. I use Pernod.
Serge (#58) Speaking of embarrassing four-letter words, a few days back a friend showed me Sony's amusing misstep on one of its leather carry pouches. Checking the original site again shows that the company has responded to the feedback and changed its designation, so we're lucky to have the first version thoughtfully preserved for ongoing hilarity.
Serge @#86 I didn't know what the original name of the potato was, but I knew they were from the New World. That's why, when Sam said how much he wanted to eat 'taters, in LoTR, I went 'Huh?'.
So that means they come from the Lands to the West, maybe Númenor... wait a minute! This is just another trick to make me borrow my Dad's copies of the Silmarillion and Unfinished Tales. Again!
ema #89: Thanks for the tips. I already have coping mechanisms related to recipes that don't mention sizes - I just thought I'd take the opportunity to vent about recipes that make me have to use them :->
BTW, I'm in Australia too so I'd appreciate the name of the mayonnaise! I'm using Praise, which is ok but not as good as Hellman's/Best.
JaniceG #95
S&W Whole Egg Mayonnaise! We use it on almost everything.
re 91: MW is basically a vinaigrette stabilized with a little egg. Hellmann's uses both whites and whole eggs, which is why it isn't as yellow as some. It also makes a great deal of difference where you get your eggs from. Our store eggs have very pale yolks, whereas the free-range eggs we get locally have yolks somewhat darker than an orange.
I tend prefer MW on some sorts of sandwiches; however, that's because I like the sour edge.
I'll admit to making the occasional mayo sandwich (two slices of bread with mayo, all else optional). Also sliced cheese and mayo on hot English muffins.
Mez @ 93... I once saved one of our users from a bit of embarassment when, after reading the first draft of his specs, I pointed out to him that there is an 'L' in the second syllable of 'public'.
Neil Willcox @ 94... This is just another trick to make me borrow my Dad's copies of the Silmarillion and Unfinished Tales. Again!
I wouldn't dream of it.
In French(*), the word recette can be used to mean recipe and receipts.
(*) "Oh, no... Not again!!!"
#101 ::: Serge
Recipe=receipt in slightly antiquated (OK, 17th century) Engligh as well, as in Eleanor Fettiplace's Receipt Book.
vian @ 102... Interesting. By the way, when I mentionned receipts, I was referring, maybe erroneously, to the total amount of money that a theater, for example, will have made by the end of a day. I think another slang word in English would be the 'take'.
English, even.
And here is Chicken Peregrynne:
Chicken thighs, skin-on and bone-in (6-8)
Olive oil as needed
Garlic (powder will do)
Carrots (sliced or baby carrots halved)
1 can straw mushrooms (broken ones will do)
1 can baby corn
coconut milk (use decent stuff, see below)
Old Bay seasoning, to taste
Heat olive oil in a frying pan. Season thighs with garlic powder (or saute garlic in the oil first, for you high church types) and brown thighs in oil, skin side first and then bottoms. Set aside.
Add carrots and some Old Bay to the pan and saute a bit. Drain baby corn, break into smaller pieces (like halves or thirds) and add to pan.Stir around a bit. Add straw mushrooms, including the juice, to the pan. Stir around a bit. Add coconut milk, and stir around a bit. Taste and see if you want more Old Bay. Bring to boil.
Now produce a tall-sided casserole. With a slotted spoon, remove the vegetables from the pan and arrange in a bed in the casserole. Arrange chicken thighs, skin side up, on the vegetables. Pour the sauce over the casserole, making sure that the tops of the thighs are not swimming. Back in 350 oven until done (45 min to an hour). If the sauce starts to disappear you need to stop. Serve with rice. If you are feeling oliophobic you can run the sauce through a separator cup before adding to casserole, or you can do this after baking by carefully draining it off. Feeds plenty.
Note that this seems to be sensitive to the quality of the coconut milk. The light stuff definitely will not work. If you don't know about Old Bay, I really can't explain it to you. It is entirely responsible for the surge of crabs past oysters in the Maryland seafood economy.
C. 105: Garlic (powder will do)
(or saute garlic in the oil first, for you high church types)
Oh. Well then. Dominus vobiscum.
P J Evans #91: Ah. OK. I feel better now. Those do sound like highly peculiar eggs, by the way.
Re: favorite kinds of jargoop, my favorite is far and away Otto Seidner's. I have no idea what the availability of it is--I've only seen it here in the semi-local (i.e., not Whole Foods) organic market in the Jewishest neighborhood in Providence--but since I've had it no other brand will do.
The major problem with it is that that market is far out of my everyday route, and also far too expensive for me to shop at regularly, so when I need mayonnaise I need to make a relatively extensive trip just to buy the one thing. But it's worth it.
emma #55: Don't be put off by my list of sweetness. We have kippers too...
Xopher #60: bonnag, Eccles cakes, fairy cakes, butterfly cakes
I don't know, or more likely have forgotten, what any of these are. Could you describe them?
Bonnag: to me it's a kind of fruity soda bread, but apparently it started out life as a plain soda bread. We just got all fancy in the intervening years and started adding raisins to it. (recipe here)
Eccles cakes: puff pastry discs stuffed with currants. My husband calls them "squashed fly cakes", for obvious reasons. (recipe here)
Fairy cakes: somewhere between a cupcake and a muffin. (CAUTION: this may be a family definition rather than a Manx definition, like "Hellicky-Jellicky" and "pupe".)
Butterfly cakes: get your fairy cake, slice off the pointy bit on top, scoop out a teaspoonful of spongey goodness from inside the cake, fill the cavity with whipped cream, cut the pointy bit in half and stick both halves into the cream so that they look like wings. Eat.
Serge #84: (Why pomme, which is also apple? It is because, over there, potatoes are called pommes de terre, or apples of the earth.)
I've always thought that was such a lovely, romantic thing to call a potato. It's right up there with calling tomatoes "love apples".
Serge #86: Papas, I believe.
Another Brit's take, for linguistic triangulation purposes:
Biscuits: Crisp texture, sweet, to be dipped in tea. Fancy biscuits may be chocolate-coated, or have 'cream' or jam fillings (cf. Jammy dodgers, Custard Creams, &c.)
Cookies: as any fule (and abi, who is Most Emphatically Not One) kno, this comes from the Dutch 'koekje', or 'little cake'. Large biscuit with a soft chewy texture, generally laden with a payload of chocolate chips, fruit, peanuts, and other such goodies.
Cheese or water biscuits: thin savoury crisp baked goods, a sub-species of which are known as crackers. Excellent for conveying stilton* from the plate to ones mouth.
American biscuits are unknown here, but they seem to resemble a savoury scone.
*NOT THE NOSE. Oh, and pass the port.
Madeline Kelly #108:
Not to be confused with the German 'Pferdeäpfel'. Which would make for memorably ghastly cuisine.
Madeline Kelly @ 108... calling tomatoes "love apples"
I dare not ask why they are called that.
re 111: Oh, it's from the middle-aged-male-fear-of-impotence school of herbology that designates nearly every new/odd thing as an aphrodisiac. (There are times when I think that the best way for the WWF to preserve protected species would by universal distribution of free V***ra.
A recipe for Chicken Divan taken from a 1970s cookbook put out by the teachers where my mother taught fourth grade has a haunting similarity, if you make three substitutions: cream of chicken soup for mushroom, chicken for macaroni, and broccoli for peppers. We seem to have a whole class of dishes here for which the essential ingredients would appear to be the cheese, the mayo, *some* kind of cream soup, and some sort of veg.
I will also note, in reference to my own cooking style, that clearly I don't keep quite enough tinned/prepared food in the pantry. Some years back, I was given something called _Desperation Dinners_, which is supposed to be what to cook if you haven't got anything in the house. Turns out that their spin on "anything" is actually "anything fresh", as you combine various cans of things with some kind of carb base, and then dress it up with some sort of tinned exotic ingredient. I went looking through this cookbook several times in search of something I could throw together without a special supermarket trip to get at least one ingredient, and never once struck even bronze, much less gold or silver.
Zeborah #5 (and anyone else for whom washing up after cheese sauce is annoying)
My Mom (and all her kids) make the cheese sauce for macaroni and cheese in the blender, thusly:
Basic Macaroni and Cheese:
--8 oz. macaroni or other pasta, cooked according to pkg. directions
--2 cups cheddar cheese, cubed (almost any mixture of almost any kind of leftover cheese bits works well, though I like at least some cheddar for the sake of tradition. Too much parmesan will make a grainy sauce.)
--2 cups hot milk (microwave ~3 minutes, stir, repeat)
--2 T butter
--2T flour
Preheat oven to 350.
Put butter, flour, salt, and pepper into bottom of blender. Add about 1/2 cup cheese. Pour in 1/2 cup hot milk. Blend. Remove center cap from blender lid, continue to alternate adding cheese and milk, ending with the last bit of milk.
Pour cheese sauce over macaroni. Top with paprika.
Bake at 350 for ~35-40 minutes, or until GBD.
[And the cleanup? Put a small amount of soap and water into the bottom of the blender. Blend. Rinse. Done.]
#113, joann -
Hm, I have Desperation Dinners and I like it a lot. I would have said the spin was not "don't have anything in the house" but "only have half an hour to cook," which is an entirely different animal and makes me wonder if there aren't two different cookbooks with that name.
Of course, I'm only just learning to be organized enough to plan ahead and cook a meal once a week. I read the foodie blogs and realize I've got a fifth-grader's palate, or nearly. So it could be that we're talking about exactly the same cookbook.
Mine is the one by Beverly Mills and Alicia Ross.
RM Koske #115:
It's the same book; I guess we just took different things away from it. My usual style is to do a whole week's menus on grocery day, and make a list based on that and whatever stock items we've run out of that got written up on the fridge whiteboard. This results in a bunch of staples on hand, but very little tinned (aside from various forms of tinned tomato product, which I regard as staples, and some tinned veggies to add a green to a meat plate) or frozen that I haven't deliberately acquired, or that got frozen because I bought a package of three chicken whatever-pieces and there's only two of us.
One of my sisters made that or a version of it one year. Flavor-wise it was tart and spicy. I liked it better as a topping/ingredient.
#91, #107: That is what a free-range egg should look like, at least in summer. When we can get them (I found them in a jewelry store in Shelburne Falls last year) we get a few dozen, because you can pretty much live on free-range eggs if you like eggs.
If one drives down to Shelburne Falls early enough in the spring, one drives by the place with the twenty-five-cent soft-serve maple ice cream cones, which also sometimes has free-range eggs.
C. Wingate, #105, I hate Old Bay. It gets glopped on all crabs around here. Back where I grew up, we had crabs with enough flavor we didn't need Old Bay.
I made Madeline Kelly's leek pasta at #15 last night, and everything went well up through my second square of it, which I was carrying into the living room to eat at the computer when my shoelace caught on one of the springs on the mini-trampoline, which had been moved during the day by the younger boy, causing me to catapult faster than expected towards the computer and the pasta to in turn shoot off the plate. Luckily, most of it landed on a still-wrapped package of computer-printable checks and was slid back onto the plate in one piece, a triumph for slovenliness, I think.
Ledasmom #120:
And here I was expecting a pasta-meets-keyboard moment.
Ledasmom #120: you just made my day! I hope it tasted good, even after the spilling and recovering.
#s 121 and 122: I can confirm that Madeline Kelly's leek pasta is a sturdy dish that holds up well to dropping on the floor and also reheats nicely.
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text:
What should you avoid when getting the loan
The getting loan is considered being a significant process with lots of pros and cons. First of all, there's a process of doing a research, which would help to analyze the particular market situation, consider the best options of interest rates as well as learn about the numerous types of loans regarding the purposes. Secondly, it is essential to admit that there are more and more loans for numerous personal purposes as well as business activities, which should also be analyzed before making a decision.
This article is aimed to go through the main mistakes, which can cause an ineffective collaboration with the local commercial bank as well as not successful loan or credit. We know three key issues, which are worth to remember.
First of all, you have to do a particular shopping around. If you are looking for the appropriate loan, than it is essential for you to do not take the first deal from the only local bank, you've talked. Do a research and try to ask as many questions as possible. It will help individuals to admit clearly the basis of cooperation with the financial organizations and local commercial banks as well as understand the average interest rates and conditions before sending an application form.
Secondly, many people do not think about their future regarding financial state and make numerous mistakes within applying for the particular loan when they are not able to close it. If you know that you cannot manage your individual budget, maybe now it is not the right time to deal with the credits and loans from the local commercial banks? Try to get some knowledge on how to manage your finances successfully and plan the money flow for the next several months. It will help you to arrange your overall lifestyle planning and define the concrete purposes of taking the loan.
Thirdly, people are too much reliable regarding business relations with private and publicbanks. Try to be a little bit suspicious in a positive way and always analyze information before making a decision. It will help you in the future to manage your time, money and plan overall business and personal activities one by one. Remember to be careful with private credit agencies, which do not have the reputation of the reliable corporation, but provide you the lowest interest rates. Analyze this information before making the consideration and moving forward.Read more Comments


text:
Artist: Zeromancer
Album: Sinners International
Reviewer: Fredrik Croona
Date: 2/17/09
I would lie if I said I haven't eagerly been waiting for this album. The album I'm talking about is of course "Zeromancer's" latest CD called simply "Sinners international". The Norwegians have been quiet for quite some time now and have only teased us with two singles from this album "Dopplegänger I love you" and "I'm yours to Lose," and that was a couple of years ago. Sinners International is said to be influenced by a infamous cult called "Children of God". I myself have never heard about that cult but then again it doesn't really matter. The album is still really good and it really lives up to all my expectations (and trust me they were high). Now to mention a couple of songs that I find very good, if not the best on the CD. First off we have "My little Tragedy" which is a very moody song with nice synthesizer melodies and distorted guitars, which is a mix of slow and aggressive. Then, we have a song called, "It sounds like Love (but it looks like sex)," which is a much faster song with really aggressive lyrics followed by "Imaginary friends" which is a really heavy song but with a really nice and catchy chorus that has stuck to my head. I must say that "Zeromancer" has changed back into their old sound that I loved on the CD "Eurotrash" which is a mix of fast, heavy and melodic. I really do hope we get to see a new album soon again which as much put into as this one.
Check out the band at: www.zeromancer.com
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text:
Office of Marketing and University Communication
Campus Editorial Style
Page Contents
- Abbreviations
- Academic degrees
- Academic programs, units
- Building names
- Colleges
- Departments
- E-mail, internet, online, website
- The 'Fourth Estate,' SUFAC, etc.
- Kress Events Center
- Phoenix Room
- Phoenix teams
- Theatre vs. theater
- Time, day, date
- University — capitalized as stand-alone
- University of Wisconsin-Extension
- University of Wisconsin System
The University of Wisconsin-Green Bay Office of Marketing and University Communication generally relies upon the guidance of the Associated Press Stylebook and the Chicago Manual of Style.
Some style preferences are local to campus, reflecting history or specific considerations. For instance, there are no "departments" at UW-Green Bay, a tip of the hat to our founders' still-contemporary emphasis on interdisciplinary education. Some preferences are emerging as formerly new technology becomes old hat. In this area, the Marketing and University Communication Office will "go lowercase" for such terms as website, internet, e-mail and online. The operating principle is that capitalization, when used sparingly, better retains its ability to highlight proper nouns and key information.
A quick guide to campus-specific practice:
Avoid alphabet soup. "NAS" is in-house shorthand, but use the "Natural and Applied Sciences program" on first reference in external publications. On second reference, a descriptor such as "the program" can often be substituted.
Academic degrees
Use a phrase such as,
"Jane Doe, who holds a doctorate in psychology."
In a listing, use
"Jane Doe, Ph.D., psychology, ABC University."
If mention of degrees is necessary to establish credentials, the preferred form in a general-interest publication is to say a person holds a doctorate and to name the area of specialty. (The general public tends to assume that the honorific Dr. means physician.)
The correct forms are bachelor's degree, master's degree and doctoral degree. Or simply use "bachelor's," "master's" or "doctorate" in any reference. A two-year degree is an associate degree (no apostrophe).
Academic programs, units
In a departure from AP style, UW-Green Bay will capitalize the names of some of its academic units: the interdisciplinary academic units.
The student majors in Humanistic Studies with a minor in history.
That's a nod to the importance of these programs in UW-Green Bay history and organizational structure. It also reflects the fact that faculty members are technically not hired or retained by the disciplinary majors but, rather, by the larger, interdisciplinary units.
Capitalize titles such as professor and assistant chancellor when part of a title preceding the name, but lowercase elsewhere and when following a name. Use of "Prof. Smith" is an acceptable abbreviation.
Building names
References to buildings by acronym or other shorthand should be limited to intra-campus mail and some internal usage. Remember that even on campus there are new students, new employees and visitors for whom IS and WH may be confusing. On first reference in external communication, avoid acronyms. Use Mary Ann Cofrin Hall instead of MAC Hall in such instances.
The University of Wisconsin Board of Regents voted December 11, 2015 to approve a UW-Green Bay request for the first major restructuring of academic administration at the University in two decades. Effective Fall 2016, UW-Green Bay moved away from a two-colleges model (Liberal Arts and Sciences and Professional and Graduate Studies) previously in place to one in which academic majors, faculty, staff and resources are aligned in four distinct colleges (or schools).
The four divisions are:
- The College of Health, Education and Social Welfare
(formerly the College of Professional Studies)
- The Austin E. Cofrin School of Business
(formerly housed in the College of Professional Studies)
- The College of Arts, Humanities and Social Sciences
(created from the former College of Liberal Arts and Sciences)
- The College of Science and Technology
(created from the former College of Liberal Arts and Sciences)
Given the distinctive, interdisciplinary academic structure at UW-Green Bay, the use of terms such as "academic units" or "programs" has long been favored in place of "departments."
E-mail, internet, online, website
Informal usage appears to be migrating toward lowercase treatment for these terms.
The 'Fourth Estate,' SUFAC, etc.
Names and acronyms that are commonly understood on campus can confuse off-campus audiences. It is best to elaborate on certain campus-specific references. For clarity, say "The Fourth Estate, our student newspaper,..." or "The Segregated University Fee Allocations Committee, known as SUFAC, ...." or "SUFAC, the student-fee allocations committee."
Kress Events Center
While the Kress Events Center is the formal name for the entire complex… for quick identification, on campus, the Office of Marketing and University Communication has adopted the following hierarchy for use with local audiences.
|Facility referred to
|"Kress Events Center"
|the entire complex
|"the Events Center"
|the 4,000-seat seating area
|"Fitness Center"
|fitness facilities (used interchangeably)
|"Schreiber Foods Fitness Center"
Phoenix Room
The proper reference for the large hall on the second floor of the University Union is Phoenix Room (not Phoenix Rooms). When the dividers are in place, the resulting spaces are known as Phoenix Room A (or Phoenix A), B and C. It would be correct, in describing an event in which each of the three separate spaces are in use, to say "exhibits are set up in the Phoenix rooms."
Phoenix teams
References to the University teams should be capitalized and singular in printed material.
"The Phoenix is on a winning streak" is correct.
Theatre vs. theater
The formal name is Theatre Hall. Similarly, the University Theatre is located in that building. The theatre program stages many of its productions there.
Time, day, date
For clarity and consistency:
|time, day, date order
|"7 p.m. Thursday, Oct. 12"
|zero minutes not necessary
|"2 p.m." will suffice for "2:00 p.m."
|lowercase with period
|"a.m." and "p.m."
University – capitalized as stand-alone
Capitalize "University" in all references specific to UW-Green Bay and use a lowercase initial letter when the word is used generically.
University of Wisconsin-Extension
When a co-sponsorship exists, whether a program is sponsored primarily by UW-Green Bay or by UW-Extension, both institutions should be prominently identified in program materials, advertisements and publications. Placement and type styles should be similar. The names are hyphenated.
University of Wisconsin System
In general, it is University of Wisconsin System on first reference and UW System thereafter. However, if the full name of any member institution (e.g., University of Wisconsin-Green Bay) precedes the first reference, the shortened version (UW System) is correct. Use no hyphen.


text:
I love my Jet Performance Module !!
Reviewed By jeffrey d (RUSSELL SPRINGS, KY) Reviewed for a 2001 Chevy S10 Pickup —10/29/2013 12:27 PM
The Jet module is everything it is supposed to be.Took about about 10 minutes to install.I can feel the added throttle response & extra power throughout the rpm range.Fuel mileage is up by 1 mpg.Great product.


text:
The kids are back to school. No more sleeping late. No more casual breakfasts.
The chaos of early-rising school mornings has begun!
Transitions are often difficult, and the dramatic schedule change between the lazy days of summer to early-rising mornings ranks up there at the top.
These 10 tips can help tame morning madness and help everyone get to school (usually) on time.
Ease into the school schedule by sending the kids to bed early for at least a week before school starts.
Assign everyone 15 minutes morning time in the bathroom to avoid gridlock.
If it's Monday, we're having cereal. If it's Tuesday, we're having yogurt. There's no time for short order cooks on school days.
This is especially important if your kids don't wear school uniforms. On Sunday, get the kids to lay out their clothes for the week ahead.
Make sure there are no rips or tears in any of the chosen clothes, and that everything (including gym clothes and soccer jerseys) is clean.
Dole out lunch money, etc. on Sunday nights. Work out carpools in advance of the week ahead.
To plan efficiently, make a family calendar listing everyone's activities in one spot.
No one in the family can commit to anything before they check the calendar and clear it with the chauffeur (mom).
Post them on the fridge for quick reference each morning. Brian has gym on Tuesdays and Thursdays and band practice on Tuesdays.
So his basic "to go" list for Tuesday would always be topped with gym clothes and trumpet. Help the kids update the lists each Sunday night.
That way you don't get distress calls about forgotten piano books.
Get the children to assemble everything they need the night before: backpacks, lunches, stuff for after-school activities (swimsuits, cleats, etc.). If there's a lot of stuff, you can even load the car the night before.
Lunch money could go here, too.
Too many buses have been missed because of frantic last-minute key searches.
I know this sounds expensive - but it really helps. My friend's daughter would up at the doctor's office with back strain from her heavy backpack - and she was only in the fourth grade. Just buy extra copies of texts at the beginning of the year and keep one set at home and one at school.
No more heavy backpacks. No more forgotten books! And no more excuses for not doing homework.


text: Last week, Microsoft announced the general availability of its Complete Commerce Program for Application Service Providers (ASPs). This formal announcement marks the beginning of Microsoft's new application hosting business initiative and brings the company's cooperation with ASPs out of the pilot phase and into general availability. According to Microsoft, the new program lets ASPs host "scalable, highly customizable transaction services for medium and large businesses." Among the applications cited for hosting were Microsoft Exchange Server messaging, Office 2000 collaboration, corporate purchasing, media streaming, and line-of-business application services on the Windows NT Server platform. Application hosting offers a new model for providing solutions to companies where the complexity of managing the application and its infrastructure shifts to a service provider. Under this model, the service provider hosts an application, and the enterprise or customer dials into the service provider to use the application, in a pay-for-play system. The client saves on installation and maintenance costs and compensates the service provider for providing a well-maintained, well-service application. The ASP model is most appropriate for large-scale, complex applications such as enterprise accounting and enterprise resource planning (ERP). However, the rise of the Internet and the expectation of better Internet connectivity to come has excited many software giants such as Sun Microsystems, Oracle, and Microsoft into exploring this new application delivery scheme. A widespread expectation in the industry is that vendors might successfully apply the ASP model to small businesses, as well, making a virtual Internet office a real possibility. You can expect to see these services broadly available in the next year. As part of a beta program, Microsoft has been testing hosted BackOffice applications with potential partner ASPs over the past few months. Last November, Microsoft began a pilot program with 10 ASPs. The company has since expanded its partnership to 15 other ASPs, including Concentric Network, DataReturn, Digex, Exodus, GTE Internetworking, USInternetworking, Interliant, MCI WorldCom, NaviSite, US Web, and Qwest Cyber.Solutions. Companies providing solutions include Equant, which offers managed Exchange hosting; Qwest Cyber.Solutions, which offers managed SAP R/3 hosting; and Siebel on NT Server and SQL Server. Equant has 8000 Exchange users in 135 countries and expects to grow to 12,000 users by next year. In one current program code named Central Park, Microsoft is working with ASPs, their customers, and their trading communities to host specific business networked application services. Central Park lets an organization deploy a Web site, custom applications, and its line-of-business applications and link them to business partners. Microsoft's partners on the project access Central Park over secure VPN connections. Interested parties can download the Complete Commerce Program deployment kit from Microsoft's Internet Services Network (ISN) Web site at http://www.microsoft.com/isn/default.asp. The Web site contains materials to market service and operational procedures to launch hosted commerce services. Microsoft anticipates adding deployment kits this fall to support line-of-business, knowledge management, corporate purchasing, customer relationship management, and financial management application hosting. Several industry observers have noted that Microsoft's announcement coincided with Citrix Systems' thin-client convention. Some see Microsoft's announcement as a response to Sun's dramatic unveiling of its program to allow free usage of its newly acquired office suite, StarOffice, over the Web. However, Microsoft has been developing this program for some time now, and it reflects a general interest among the Microsoft management team to protect its software application business by providing all possible delivery methods. "We are seeing a lot of demand from customers for applications hosting on the Windows NT platform to save on total cost of ownership," said Steve Ballmer, Microsoft president. "Microsoft has been engaged in a variety of commercial licensing, certification, and application service deployment pilot projects over the last year to better understand market requirements across a variety of applications and customer needs. Based on this learning, several of these projects are now moving to the next phase or into full production."


text:
Below are the available bulk discount rates for each individual item when you purchase a certain amount
Phenolic 2-Light Socket Cluster
Our beautiful Black Phenolic Cluster Sockets are just the product you need for your lighting projects which require multiple bulbs. Lightweight. Cost Effective.
This particular product does NOT have a switch.


text:
Redi Home Services Specializes in Making Property Care Effortless
Serving Central New Jersey, Including Ocean, Monmouth, and Middlesex Counties!
Your One-Stop Shop Contractor
Why go to multiple places when you could get the same service in one stop? At Redi Home Services, we take care of all your property care needs, so you save time and money.
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With senior citizen and multi-service discounts available, getting quality property management has never been easier. Call an expert today for a free estimate and start saving.
Specialized Service
At Redi Home Services, we recognize that every property is different and may require unique care. That's why we offer specialized management services for businesses and homeowners so your property gets the right kind of care.
With a wide variety of services and free estimates available, managing your property has never been easier. Call one of our experts today and start saving time and money. Contact Redi Home Services now for your free estimate.


text:
Chris and Laura Zapalowski are the co-owners and chefs of Homewood Gourmet. Chris brings his love of New Orleans cuisine and heritage while Laura implements her classic Southern food style to their Homewood establishment. The Zapalowskis purchased Homewood Gourmet from its founder, Chef Franklin Biggs in May 2010. They strive to keep Chef Franklin's fresh, creative approach to food while incorporating as many local and seasonal products as possible.
Chris grew up in New Orleans where he developed his passion for food and cooking. He has worked for Chef Anne Kearney while she was at Peristyle, for Chef Emeril Lagasse at Emeril's Restaurant, and Chef Chris Hastings of the Hot and Hot Fish Club in Birmingham, Alabama. Laura is a native of Birmingham, Alabama and began her culinary career at Homewood Gourmet under Chef Franklin Biggs. She attended Samford University and The Institute of Culinary Education in New York City and has worked for The Food Network, Southern Living Magazine, Emeril's Restaurant and Emeril's Homebase as well as the Hot and Hot Fish Club.
The Zapalowskis are members of The Southern Foodways Alliance and The Birmingham Originals. They live in Birmingham with their son, Ellis and Daughter, Liza.


text:
Showing items in category Sarawak, newest first
|1936 Sarawak
1936 registered air mail envelope to Singapore endorsed 'By R.A.F. Flying Boat No. K4581' and franked with a pair of 10c tied by a KUCHING 1 OCT 1936 datestamp. A Singapore 2 OC 1936 arrival c.d.s. is on the back.
Reference: K2385
|1921 Sarawak
1921 envelope to the U.S.A. franked with a 10c cancelled SIBU 2 AUG 1921. A Kuching 13 AUG 1921 transit cancel is also on the front of the cover.
Reference: K2338
|1937 Sarawak
1937 'native' envelope franked with a 4c and 1c tied by a SIMANGGANG 21 JA 1937 cancellation.
Reference: K2337


text:
Monday, January 24, 2011
Preview: This week's Dandy
Here's a sneak peek at the cover of this week's issue of The Dandy, on sale from Wednesday 26th January. Under a new cover by Nigel Parkinson there's the usual mixture of strips including Bork, Desperate Dan, Pre-Skool Prime Minister, and more.
A brand new strip debuts this week: Graeme Reaper, and there's the second episode of Stan Helsing by Nik Holmes. A reader's page also makes its return, under the new name Mailbag.
With a script by Philip Madden and artwork by me, Postman Prat has fun teasing dogs with a dog whistle. Will it rebound on him with well-deserved hilarious consequences? This is The Dandy. Of course it will!
The Dandy No.3519 32 full colour pages £1.50 On sale Wednesday.
5 comments:
- Harry Rickard said...
Looks to be a promising issue Lew! Can't wait to read more of Postman Prat, a great character and a definite keeper!
Sadly this issue is the last we'll see for now of George VS Dragon, hopefully this, Kid Cops and Robot on the Run will all make a return after the voting poll in February.
A lot of problems with the previous issue, Nigel Parkinson said this week's issue was last week's, the Dandy got Desperate Dan stories mixed up but by the look of it everything is fine now, great front cover, not to messy with clear drawings. Can't wait to buy this issue!
- Tuesday, 25 January 2011 at 07:17:00 GMT
- NP said...
When and where did I say this week's issue was last weeks?
- Wednesday, 26 January 2011 at 01:18:00 GMT
- Harry Rickard said...
Sorry Nigel, I said that wrong! Oops, must've been thinking of something completely different, sorry... :)
It's probably cos you sent a blog post about this week's issue on a Sunday so I must've got confused... Oops... I apologise... :)
- Wednesday, 26 January 2011 at 07:26:00 GMT
- Gary Dobbs/Jack Martin said...
I've not bough the Dandy in years, though I never miss the annuals. Might pick up an issue this week.
- Wednesday, 26 January 2011 at 10:17:00 GMT
- Mike said...
There's also a strip by a member of the Cambridge-based manga-making group Sweatdrop Studios in this issue!
- Wednesday, 26 January 2011 at 19:52:00 GMT