text:
The Obama administration says lethal airstrikes, delivered stealthily by drones, have been a major success in its counterterrorism efforts. But the administration has been much less successful in keeping secret the details of the often controversial drone program.
Last May, Foreign Policy published this story providing details on 12 U.S. drone bases spread across three continents, from the Seychelles to the Philippines.
And Tuesday, The New York Times reported that a clandestine U.S. drone base was built in Saudi Arabia primarily to carry out strikes in neighboring Yemen, a stronghold for an al-Qaida affiliate, al-Qaida in the Arabian Peninsula.
The Times and other news organizations say they knew about the base for some time. But the organizations had not revealed its existence at the request of U.S. officials, who wanted to keep it under wraps.
The managing editor of the Times, Dean Baquet, said the paper decided to reveal its existence now because of role played by John Brennan, the nominee to become CIA chief.
"It was central to the story because the architect of the base and drone program [Brennan] is nominated to head the C.I.A.," Baquet told the Times' public editor.
Brennan goes before the Senate Intelligence Committee on Thursday for his confirmation hearing.
Karen DeYoung, who covers national security for The Washington Post, told All Things Considered that the Saudi base was built in 2010 "specifically for the CIA to launch drones both for surveillance and for targeted killing strikes against [al-Qaida in the Arabian Peninsula]."
She said the Obama administration wanted to keep the base secret "because of sensitivities in Saudi Arabia itself. Because of their internal politics and because of what they see as their position in the Islamic world, they didn't want it published that they were allowing the CIA to actually occupy real estate inside Saudi Arabia."
And speaking of Brennan, who has played a highly influential role as counterterrorism adviser to President Obama, DeYoung said:
"It was really Brennan who put this all together and made a strategy out of [various counterterrorism tactics] for the future that the administration hopes it can use when we're not going to have big armies on the ground."
Update at 6:41 p.m. ET. The Bases Were Previously Revealed?
Gawker's Adrian Chen points out that the drone base in Saudi Arabia had been previously reported by The Times of London in July 2011 and by FoxNews.com in September 2011.
Indeed, if you follow the links provided by Chen, you'll find stories that mention the bases. The Fox News story reported news of the base being built. It reported:
"In addition to Seychelles and Ethiopia, the senior U.S. military official said the United States got permission to fly armed drones from Djibouti, and confirmed the construction of a new airstrip in Saudi Arabia.
" 'Operations in Saudi are (the) only new expansion to this plan. The rest has been working for over a year when we long ago realized danger from AQAP,' the official said, describing the process as a 'long-term deliberate effort where we used what we could (until) we got the locations we wanted.' "
AQAP refers to al-Qaida in the Arabian Peninsula, which also tells you that the strip in Saudi Arabia was used for missions in Yemen. In other words, all of the information withheld by the Times and the Post.
Chen concludes:
"In cooperating with the blackout, news organizations weren't protecting a state secret: They were making the CIA's life easier by suppressing a story that was already out there."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text: The Social and Cultural Dimensions of Spaceflight Collection (a sampling of which is available online here) includes over 4500 individual pieces of space memorabilia and space science fiction objects, including toys and games, clothing and stamps, medals and awards, and buttons and pins, as well as comics and trading cards. There are one-of-a-kind objects, such as studio models made for film and television productions or commemorative objects given to individual astronauts. There are also everyday objects: commercially-produced mission patches, boxed model kits, or mass-produced memorabilia. Together, these mementos of the space age complete the story about spaceflight told by the Museum's collection of space hardware and technologies.

subset: commoncrawl


text:
Researchers Take Stock Of 2011 Weather
How much of the recent hot weather can be attributed to global warming? Scientists will no doubt dig into the data and grapple with that question in the months to come. They have already taken a stab at that question regarding some of last year's extreme weather events, like the drought in Texas.
Across America people are sweltering through extreme heat this year, continuing a long-term trend of rising temperatures. Inevitably, many are wondering if the scorching heat is due to global warming. Scientists are expected to dig into the data and grapple with that in the months to come. They've already taken a stab at a possible connection with last year's extreme weather events, like the blistering drought in Texas. NPR's Richard Harris reports.
RICHARD HARRIS, BYLINE: Weather researchers from around the world are now taking stock of what happened in 2011. It was not the hottest year on record, but it was still in the top 15. Jessica Blunden from the National Climatic Data Center says 2011 had its own memorable characteristics.
JESSICA BLUNDEN: People may very well remember this year as a year of extreme weather and climate.
HARRIS: There were devastating droughts in Africa, Mexico, and Texas. In Thailand, massive flooding kept people's houses underwater for two months.
BLUNDEN: Here in the United States, we had one of our busiest and most destructive seasons on record in 2011. There were seven different tornado and severe weather outbreaks that each caused more than a billion dollars in damages.
HARRIS: So what's going on here? Federal climate scientist, Tom Karl, said one major feature of the global weather last year was a La Nina event. That's a period of cooler Pacific Ocean temperatures and it has effects around the globe, primarily in producing floods in some parts of the world and droughts in others.
TOM KARL: By no means did it explain all of the activity in 2011, but it certainly influenced a considerable part of the climate and weather.
HARRIS: Karl and Blunden are part of a huge multinational effort to sum up last year's weather and say what it all means. They provided an update by conference call. Clearly, long-term temperature trends are climbing as you'd expect as a result of global warming. Tom Peterson from the Federal Climate Data Center says the effort now is to look more closely at individual events.
TOM PETERSON: You've probably all heard the term you can't attribute any single event to global warming, and while that's true, the focus of the science now is evolving and moving onto how is the probability of event change.
HARRIS: And there researchers report some progress. For example, last year's record-breaking drought in Texas wasn't simply the result of La Nina. Peter Stott from the British Meteorology Office says today's much warmer planet played a huge role as well, according to the study the group released on Tuesday.
PETER STOTT: The result that they find is really quite striking, in that they find that such a heat wave is now about 20 times more likely during a La Nina year than it was during the 1960s.
HARRIS: A second study found that an extraordinary warm spell in London last November was 60 times more likely to occur on our warming planet than it would have been over the last 350 years. But that's not to say everything is related to climate change. There's no clear link between the spate of tornadoes and global warming, and devastating floods in Thailand last year, turn out to be the result of poor land use practices.
Even so, Kate Willett of the British Weather Service says there is a global trend consistent with what scientists expect climate change to bring.
KATE WILLETT: So, in simple terms, we can say that the dry regions are getting drier and the wet regions are getting wetter.
HARRIS: This year's extreme events are different from last year's, but they all fit into a coherent picture of global change. Richard Harris, NPR News.
Copyright © 2012 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.
NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR's programming is the audio record.


text:
We proudly present Earrings E2231 from our Earrings collection. Own your confidence. Short or long, these earrings are going to bring all the attention to your face.
How to wear it: We truly believe that you can wear this piece anytime, however there are special occasions that bring out its finest features.
Materials: Our glam materials include glass crystal, glass pearls, lustrous zircons combined with metal elements.


text:
Eden Foods Agar Agar Sea Vegetable Flakes are a traditional odorless, tasteless sea vegetable gelatin created by a long, slow process that combines a mixture of red algae sea vegetables of the Gelidium species. Eden Foods Agar Agar Sea Vegetable Flakes is highly prized as a natural, pure vegetable quality gelatin and a much healthier alternative to commercial animal, chemical gelatins. Unlike commercially produced agar agar flakes, Eden Foods Agar Agar Sea Vegetable Flakes are naturally made without the use of sulfuric acid as a softening agent or inorganic bleaches and dyes used to whiten the sea vegetables and rid them of their odor. Simple boiling and air drying Eden Foods Agar Agar Sea Vegetable Flakes makes it a superior quality, pure vegetable gelatin, containing no animal products or chemicals. Eden Foods Agar Agar Sea Vegetable Flakes are very low sodium, low calorie, fat and cholesterol free. The eight varieties of wild sea vegetables used in Eden Foods Agar Agar Sea Vegetable Flakes are hand harvested from pristine temperate waters in the autumn then spread out on beaches to naturally sun dry. In the winter the dried plants are transported to the mountains where they are cooked several hours in water to soften them. This thick mixture is poured into trays and allowed to gel before cutting into bars. The bars are placed outside in snow covered rice fields, on bamboo mats suspended from short bamboo frames. During the cold of the night the gelled bars freeze solid and ice forms on the surface. In the morning when the temperature rises, the ice melts and runs off. The bars are left to repeatedly freeze and thaw for 10 days. After 10 days all of the moisture disappears resulting in lightweight, off-white bars of agar. The bars are then crushed to produce Eden Foods Agar Agar Sea Vegetable Flakes. The flakes are easy to use, do not require long soaking and quickly dissolve in hot water or juice.
Seaweed (Gelidium )
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Eden Agar Agar Flakes are the perfect all purpose gelatin. Use in making desserts such as puddings, custards, mousse, jello, preserves, jams and pie fillings. Also use to make a variety of vegetable, bean, noodle and fruit aspics. Fruit aspics are referred to as 'kanten' in Japanese and macrobiotic cookbooks. When using Eden Agar Agar Flakes to make a firm gelatin for fruit salads or childrens finger gelatin, use 1 and 1/2 tablespoons of agar agar flakes per cup of water, tea or juice. If a softer jello like texture is desired, use 1 tablespoon of flakes per cup of water, tea or juice. If the juice is quite acidic such as grape, orange or lemon, slightly more flakes will be needed to achieve a jello like texture. When using the flakes to thicken pie fillings like pumpkin pie or those that contain soymilk, first soak the flakes in a 1/4 cup of water for 20 minutes, then simmer until the flakes are about half dissolved. Then add pie filling ingredients or soymilk and continue cooking at least another 20 minutes. Soymilk, dairy milk, and other thick or fatty ingredients make it difficult for agar agar flakes to dissolve quickly. Blending the ingredients in a blender after cooking further breaks down the flakes when using in thick pie fillings like pumpkin pie. Another alternative is to grind the measured amount of agar flakes in a coffee bean grinder or a small blender until it becomes powder. This makes it easier for the agar to dissolve.


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Along streams and lakes and inside offices and classrooms, Princeton students, faculty and staff could be found working this summer to help the University meet its long-term sustainability goals.
For four students in the Princeton Environmental Institute's (PEI) Summer Undergraduate Research Training Program, days were spent sampling and analyzing water from the Washington Road stream, which flows into Lake Carnegie. For others, introducing a cell phone recycling program, implementing tray-free dining at Rockefeller and Mathey residential colleges, and launching a sustainability ambassador program were some of the other projects aimed at reducing greenhouse gas emissions, conserving resources and supporting environmental research and education.
The summer season made the campus a perfect laboratory for students and faculty to conduct research and test new ideas -- one of the key components of the Princeton University Sustainability Plan adopted in 2008.
Led by Eileen Zerba, a senior lecturer in ecology and evolutionary biology at Princeton, undergraduates in the PEI summer program finished collecting baseline measurements before the ecological restoration of the Washington Road stream begins this fall.
"Our principle strategy is to gather baseline data before initiating major University innovations to protect campus water resources and then track the effectiveness of sustainable practices," Zerba said.
This summer's work builds upon PEI's multiyear environmental monitoring program to help improve water quality and ecological balance across campus and within the surrounding Stony Brook-Millstone Watershed.
"Many of the projects connected to the PEI undergraduate Program in Environmental Studies have to do with long-term monitoring -- tracking the impact of the University's land use and sustainable practices on water quality of the regional watershed over the next 10 years," said Zerba, who directs the environmental studies program's laboratories. "Lake Carnegie acts as a natural drainage basin for the campus, so the lake and its tributaries are an important indicator of the environmental impact of campus improvements."
The restoration of the Washington Road stream will involve widening the stream, reducing its existing slope through the use of step pools, reconfiguring the flood plain and placing plantings around the Washington Road valley. The work is aimed at decreasing the velocity of the stream to stop erosion and eliminate the constant deposits of sediment into Lake Carnegie, overall improving water quality of the stream and lake.
During one humid morning, Zerba and her students stood knee-deep in the stream near the corner of Washington and Faculty roads, dipping long probes into the water and netting or hand-picking from rocks macroinvertebrates, which are indicators of water quality. Later on, the summer interns -- rising juniors Garnet Abrams and Alana Tornello, rising sophomore Sarah Bluher and Elon University student Rob Hackett -- brought their samples back to the lab for testing, followed by a discussion of their results.
"Field studies are often time-consuming and involve travel to distant field locations," Zerba said. "So if you have the resources right in your backyard and can get a number of students involved in the research, it's really a worthwhile endeavor that gives students a great hands-on learning experience with real-life applications."
From their analysis of the biological, chemical and physical characteristics of the stream, students could draw conclusions about the water's health and habitat. For example, students examined nutrient concentrations, and measured dissolved oxygen and water turbidity to determine the health of the water in relation to the diversity of the organisms living in the stream.
They also used the summer to analyze water from Lake Carnegie and study the vegetation around the watershed.
Tornello said she became interested in the summer program after taking Zerba's class "Environmental Challenges and Sustainable Solutions," where students also use the wealth of campus resources to further their studies.
"I was intrigued by the idea of researching solutions to real and ever-present issues within the campus watershed. The convenience and access that we had to these water sources was really wonderful," Tornello said. "My labmates and I were kayaking, wading through mud and occasionally even braving drainage pipes, and yet doing so on the campus that is our home throughout the year."
Other sustainability projects on campus this summer included:
• Cell phone recycling. Members of the campus community may now recycle their cell phones for free through a project managed by the Ecology Representatives (Eco-Reps) student organization under the direction of the Office of Sustainability. Students, faculty and staff may discard old phones at the cell phone recycling bin located on the 100 level of the Frist Campus Center. The Eco-Reps collect phones and send them to the Wireless Alliance, based in Boulder, Colo. The company refurbishes, reuses or smelt down phones for metals and plastics. According to the company, all processing is handled in the United States in facilities regulated by the Environmental Protection Agency.
• Tray-free dining. As part of Dining Services' continued "green" efforts, the servery at the Rockefeller and Mathey college dining halls was renovated to accommodate tray-free dining. Dining Services beginning in the spring 2009 semester converted Forbes and Butler-Wilson dining halls to tray-free, and all six dining halls will become tray-free next summer with the renovation of Whitman dining hall. By eliminating trays in all undergraduate dining halls, Dining Services expects to save approximately 55,760 gallons of water per year. The change also has the potential to reduce food waste by up to 30 percent and avoid more than 23 metric tons of carbon dioxide emissions. The Center for Jewish Life and the Graduate College also will eliminate trays as part of the University's Sustainability Plan.
• Dillon Pool UV treatment system. The facilities and athletics departments installed an ultraviolet (UV) treatment system in Dillon Pool, which is expected to become operational this fall. UV systems are more environmentally friendly than traditional chemical disinfectants because they use ultraviolet light to kill pathogens in the water, reducing the amount of chlorine needed. The UV system also eliminates chloramines that result from chlorine combining with ammonia or organic nitrogen compounds in the water, which can irritate swimmers' eyes and cause respiratory problems.
As part of PEI's sustainability monitoring project (and supported by the High Meadows Foundation), Zerba and her students will analyze the UV treatment system's environmental effects, such as the indoor air quality in Dillon Pool.
"It is exciting to see the collaborations between athletics, facilities and the Princeton Environmental Institute by utilizing an athletic facility as a real-world laboratory," said Greg Paczkowski, aquatics coordinator in the Department of Athletics. "We are eager to see the results and hope to see a positive benefit on both the environment as well as the swimmers using Dillon Pool."
• Sustainability ambassador program. The Office of Sustainability launched an ambassador program, through which designated staff will help shepherd sustainable practices within individual offices. The program has started with a one-year pilot in the Department of Facilities, with 15 staff members serving as environmental advocates.
"Right now, we end up missing a lot of the grassroots changes that are happening in offices on a daily basis," Princeton's Sustainability Manager Shana Weber said. "Either people don't think their activities are significant, or they don't connect what they're doing with sustainability. Among other activities, the ambassadors will help listen for those kinds of stories and help funnel them back to us so we can collect the information centrally and share it with the community. I think of the ambassadors as agents of culture change, and their enthusiasm is contagious."
Weber said she already is seeing the newly appointed ambassadors embrace their roles as educators and collaborators who can help implement new ideas in their own department or program offices. The Office of Sustainability will provide training for the staff ambassadors with the help of students who currently are engaged in environmental efforts on campus.
"This program is a model for growing sustainability leadership in all professional areas and engaging the creative energies of our immensely talented community members," Weber said, adding that she hopes the program will expand to departments across campus.
• Student Environmental Communications Network. For the third summer in a row, the Office of Sustainability has managed a summer course in which students learn to produce videos and podcasts focused on sustainable topics. Three students -- rising senior Chris Hipser, rising sophomore Christina Campodonico and class of 2010 graduate Jarlath Bryne Rodgers -- spent a month writing, filming and editing a video series called "Did You Know?" to bring attention to sustainability initiatives on campus. The videos, which are posted on the Office of Sustainability website, feature topics such as open spaces in the Princeton area, the University organic garden, "green" buildings and the campus U-Bikes program, which rehabilitates abandoned bikes on campus and rents them to students.
These projects and more sustainability efforts are expected to be featured at a sustainability open house on Tuesday, Nov. 16, in Chancellor Green Rotunda.


text:
Yes it's here.
The day has finally come when I can reveal this.....
Many of you already know I have been appointed as a Signature Designer for Ranger, a lifetime ambition for me and I am so excited to reveal the products I will be launching at CHA.
First up is my new range of spray inks. They have been especially made to my requirements and are simply frikkin fabuloso. They are in my trade mark bright colours as you can see from the following chart.
And here's what the bottle looks like, with my label on it....Cool or what.??
AND to complement them we have teamed up with the fabulous Crafters Workshop. I just love their stencils and have used them for a long, long time. I feel they are the best in the industry and I am over the moon to work alongside them. As is totally me, they are all hand drawn, for the eclectic look that I love.
Each stencil comes in two sizes...9 x 12 in and 5 x 8 in
As well as stencils for my backgrounds etc I wanted to have some some of my trade mark border designs.
love love love dots and checks
distressed harlequins
random dots and flower border
of course my favourite leaves
This one I haven't stopped using
And have you ever seen all sizes of alphabet in one jumble.?
Bits of this - love this one. The little insects are such fun for stamping in unexpected places. The plants make fabulous borders and hair. And the heads...oh my.!! They are bigger than previous heads but will still mix and match with the others, just imagine skull head on Curious Corrin's body, lol. The 2 at the bottom are perfect for adding other stamps as hair, especially stamps from the next set.
Doodle parts - more solid leaves to doodle over. The swirls feature a lot in my journaling and are ready doodled for you. Larger toadstools are always a must. The arrows make perfect frames and page corners and the part flower, well what can I say.
Inbetweenies - are exactly what they say they are. bits to go in between your journaling and your borders.
Background Love - you can never have enough backgrounds, fabulous for edging as well.
Word Love - words, you just got to have words haven't you. Large and small, some solid, some not so solid. Use them singly, group them together, make a background, love them...
A few journal pages
They are all up on our website so you can see and read about them in their entirety.
So there we have it. I hope you are all as excited about it as I am. I am positively giddy and still keep pinching myself at what I have achieved. From my kitchen table and dreams of teaching to being a part of THE best company ever - RANGER. Obviously the bestest ever news so far is that my products will now be available worldwide, from every Ranger retailer, so you too will be able to get your grubby little mitts on the delightful goodness.
I want to thank you all for your support and well wishes, it is so nice to know that you are all behind me, showing me encouragement throughout my journey.
To all of you I salute you...
I am going to leave you with my favourite ever quote, from Louisa May Alcott.
."You are an extraordinary woman.
How can you expect anything ordinary to happen to you"


text:
Wednesday, May 4, 2011
Remembering Kiev
I took a shot on the same corner for comparison. At first glance, not too much has changed. The alterations seem subtle enough--the street signs have gone from yellow to green, the WALK/DON'T WALK is now an illiterate hand and man, Moishe's Bake Shop has a new sign that is today far from new.
photo: Michael Sean Edwards, c. 1980
But other shifts are considerable. A giant glass condo tower rises in the west. And, of course, Kiev is gone a decade now.
The Kiev opened in 1978 and was a favorite of Allen Ginsberg, who dined there regularly. In 1982 he put it in a collaborative poem with Ted Berrigan:
"I stood outside the Kiev tonight, nose pressed
to the plate glass, feet freezing
in city mush, and watched two aging lovers
inhale their steaming bowls of mushroom barley soup."
Then again in his own poem in 1986:
"I'm a fairy with purple wings and white halo
translucent as an onion ring in
the transsexual fluorescent light of Kiev
Restaurant after a hard day's work."
Ginsberg photographed many people in Kiev, including Philip Glass, Robert Frank, and Peter Orlovsky. He was also photographed in Kiev--here with East Villager Quentin Crisp in 1995:
photo source
A June 1986 New York magazine article recalls the days when, on a Sunday morning, you could not get into the Kiev because the tables were jammed with customers. This was during a boom in Polish and Ukrainian coffee shops in the East Village, what they called a "Blintz-Krieg." Today, it's hard to imagine cheap Slavic food being a culinary goldmine here. "Though the East Village seems in danger of becoming one huge art bar," says the article, "ethnic coffee shops prove that people there do not live on attitude alone."
At that time, three Polish coffee shops had opened in the last six months, bringing the neighborhood's total to over a dozen Eastern European diners. The magazine lists old-timers Leshko's and Odessa (a crowded "money machine"), then Polonia, Christine's, Lilian's, and K.K.'s, plus Bruno's, Teresa's, and Jolanta.
"They see us getting rich," said the co-owner of Christine's about his competition. Bruno of Bruno's agreed, "There's a lot of money in Polish food."
Today, how many are left?
The Kiev closed in 2000 when the owner "got bored with it," according to an article in the New York Times. He offered it to Tom Birchard of Veselka, who turned it down. "Things changed," said Birchard. "I don't want to use the word yuppie.''
After that, I don't know exactly what happened, but the Kiev became a mysterious Ukrainian-Asian fusion joint, likely under new ownership, followed by some failed permutations called Go! Go! Curry! and The American Grill.
The old sign finally came down in 2008. Now it's not Kiev at all, but a Korean BBQ that no one (as far as I know) is bothering to write any poetry about.
See also:
New Polonia
43 comments:
- Mykola ( Mick) Dementiuk said...
When I was a kid before the Kiev was a soda/egg cream store, Mindy's Soda Shop, where the tough boys from the Lower East Side used to hang out. Jeans during the week and dress-up clothes come the weekend. We used to stand on 7th Street watching the people going to Ratner's Restaurant, near 6th Street, and make tough boys remarks at them. What an asshole time that was...
- May 4, 2011 at 7:42 AM
- Karen said...
Oh how I loved it. Spent many, many hours there.Couldn't believe it when it closed.Leshko's was always first choice though because of the rock bottom prices,booth's and open 24/7.
Do you remember a little Polish joint called Brunetta's on St. Mark's near the corner of A ,south side of street? - May 4, 2011 at 7:48 AM
Oh Keiv, oh how I miss you. Such yummy food, such interesting people.
It was my only destination after late night punk shows in the very early '80's. - May 4, 2011 at 8:03 AM
- SpragueD said...
Kiev for breakfast after a night at Pyramid in the 80's. Heaven. Matzoh ball soup and kasha varnishkes on Friday. Borscht with a boiled potato anytime. I mourn its loss like a family member, because that's what it was for almost 20 years.
- May 4, 2011 at 8:31 AM
After a long night the Mudd club... 5 am, two choices, Daves Luncheonete or Kiev, , I miss my city.
- May 4, 2011 at 8:47 AM
MANY late nights there. Back in art school we somehow convinced the school paper to pay for a "pierogi taste test". A bunch of students visited about four of the Polish joints, stuffing our faces with pierogis using money from the newspaper's petty cash. We DID get around to writing the article.
I can still conjure up the eggs with kielbasa, kasha, and the big hunks of challah with butter. - May 4, 2011 at 8:52 AM
I loved the COMPOTE drink at Kiev.
I don't recall Brunetta's but I also loved a little Polish diner on Ave A I think it was between 2nd and 3rd Streets. A cup of thick split pea soup with a piece of Challah, less than a dollar in the late mid-late 80's. - May 4, 2011 at 9:07 AM
I lived on the block from 1989-2007. My Kiev favorite was cold borscht with a boiled potato and a hard boiled egg on the side.
Veselka was fun, too - especially before they renovated. The food there was (and is) better than Kiev, but Kiev had it's own charm and specialties. Remember the soup selections?
But the neighborhood is really gone, no? I saw the tag end of it - from the crack epidemic to the beginning of whatever it's become now... - May 4, 2011 at 9:15 AM
- Unknown said...
Something I have never been able to find is a photograph of the old Baltyk restaurant on First Ave. Anyone know of one?
- May 4, 2011 at 9:18 AM
- Melanie said...
It was a cool place--with great apple fritters with powdered sugar.
- May 4, 2011 at 10:22 AM
- Filmatix said...
For us not-quite-old-school New York Hardcore kids from Stuy High coming of age at the turn of the 80's/90's, Kiev was the best late-night, post-show meal spot. The apple pancakes (really fritters), matzo brie, and soups hit the spot. And the flood of memories bringing up Leshko's and K.K., too! For cheap eats, ABC/LES/E-ville will be a wasteland in the not-too-distant future. Shame.
- May 4, 2011 at 10:26 AM
This anonymous and the above anonymous share the same taste in borscht. I remember slurping mine down one night sitting next to a table at which Ethan Hawke was describing to Julie Delpy a book that was very important to him, but he couldn't remember the author's name.
The book was On the Road. I kept my mouth shut. - May 4, 2011 at 10:39 AM
The first time my now-ex came to visit me, he nearly burst into tears of joy when he saw where we were going to lunch. "Kiev? You mean...THE Kiev? The one in "Detachable Penis"?!"
- May 4, 2011 at 11:50 AM
Oh what I wouldn't do to taste their Chicken Kiev again. A crunchy fried breadcrumb-battered chicken cylinder filled with dripping butter and parsley. Corn and mashed potatoes on the side. It was heaven! In the 80s, my crew would head there after seeing a band at The Cat Club or Pyramid, or to recover from drinking at Alcatraz or The Wah Wah Hut. Our intricate hairdos, black stretch jeans, spandex, spikes and sparkly eyeshadow did nothing to disguise our true NYC Jew selves whilst we inhaled Kasha Varnishkes and Pierogi. Often we'd sit next to that back room where they kept racks and racks of Challah. The smell was insanely divine.
It seems wrong to write a tribute to the Kiev without mentioning the lyric from the 1992 King Missle song "Detachable Penis" which describes the vibe of the East Village at that time quite well:
"I was starting to get very depressed,
so I went to the Kiev, and ate breakfast.
Then, as I walked down Second Avenue towards St. Mark's Place,
where all those people sell used books and other junk on the street,
I saw my penis lying on a blanket
next to a broken toaster oven.
Some guy was selling it.
I had to buy it off him.
He wanted twenty-two bucks, but I talked him down to seventeen.
I took it home, washed it off,
and put it back on. I was happy again. Complete." - May 4, 2011 at 11:53 AM
- Marty Wombacher said...
@Anonymous 10:39 AM: Great story and generous of you to keep your mouth shut!
- May 4, 2011 at 12:09 PM
- Melanie said...
Leshkos was great too--endless refills of coffee with the $1.99 breakfast special. Great corner hang out of yore. It would definately be on my corner now if it were around. Both of them for that matter.
- May 4, 2011 at 12:48 PM
- Laura Goggin Photography said...
Like many others, Kiev was my late-night spot...and the first place I ever tried kasha.
- May 4, 2011 at 1:08 PM
'little poland" sill there? 2nd between 12th/11th.
- May 4, 2011 at 1:51 PM
I loved Kiev and leshkos! I remember when the waitresses at Kiev went on strike. I used to go to the baltyk. That was a strange place. I was a big fan of teresa's too.
- May 4, 2011 at 4:02 PM
- Roberta said...
Pierogis and sour cream. With fried onions. After too much scotch at A-7.
- May 4, 2011 at 6:51 PM
- Bruce Kersten said...
I'll never forget Kiev kielbasa and French toast at 3am after too much east village alcohol.
- May 4, 2011 at 7:02 PM
@jawz, of course gotta mention "detachable penis". I remember hearing that song in high school, all the way in California. I remember that line about going to the Kiev for breakfast. Odd to think that years later I would end up being neighbors with some strange diner mentioned in a very bizarre song.
Good to see that Moishe's is still going strong. Does anybody even know or care about Moishe's? It is a real throwback and they have good stuff cheap--old-school cakes and cookies and macaroons. Their sponge cake is wonderful and you buy it by the pound. - May 4, 2011 at 7:12 PM
I still get nostalgic every time I pass that corner. Now it's a sorry series of apparently failing restaurant concepts with no customers.
- May 4, 2011 at 9:44 PM
- Uncle Waltie said...
Kiev, 103 2nd Avenue, The Bini Bon, and later on Sugar Reef (even Bamboo House) made 2nd Avenue a culinary refuge for hungry night workers. And yes...the Mushroom Barley Soup at Kiev was unsurpassed at 3AM.
- May 4, 2011 at 10:38 PM
Wasn't that "Jerry's 103" on the corner where Vandaag is now?
Kiev, Theresa's, Leshko's .....in those days it was cheaper to eat out.
I remember Sugar Reef.
Once I went into Moishes, next for to Kiev, and the ancient woman working there was very friendly and we began talking a bit. I noticed that she had digits tattooed on her arm. I some how mustered the courage to ask her if she was a survivor of the Holocaust and of course she was. I asked her if I could touch her and graciously let me and proceeded to tell me a story about a doctor some years back that had a similar reaction.
That section of 2nd ave. With all the late night stuff for sale on the sidewalk was called "thieves market" as far as I remember. One time I remember reading in the NY Post back then that a guy had broken into a car in the Dr. Parking lot at the Eye & Ear Infirmary (14th St.) and stole a box. He went straight to the thieves market to sell whatever was inside. When he opened it there at the curb, he saw it was a human head. He freaked out, the box fell over and the head rolled out onto the sidewalk, or into the gutter! The guy went screaming crazy and ran away . I really wish I had seen that! .....not quite a detachable penis but certainly as bazaar!!
Ah, the good ole days! - May 5, 2011 at 12:20 AM
Mykola mentions Baltyk. I had almost forgotten that place. They had music. Definitely an accordian player, I can't remember was there a whole band too?
Also, for the commenter that likes Chicken Kiev - Ukrainian National Home does a similar version. - May 5, 2011 at 1:41 AM
- Jeremiah Moss said...
love that Ethan Hawke story. thanks for all the comments--you're making me hungry.
- May 5, 2011 at 8:22 AM
- Jeremiah Moss said...
oh, and that head story...there are no words.
- May 5, 2011 at 8:25 AM
Wonder if that guy with the severed head ever stopped running. He's probably living in Oregon or something right now, still trying to forget that awful day in the East Village all those years ago.
- May 5, 2011 at 11:33 AM
I'm hungry thinking about Kiev. big potato pie type dishes. They also used to have these little chocolate looking things that they called "cheesecake." They looked like bonbons & I was completely addicted to them. What the hell were they, and where can I find them now? Anyone?
- May 5, 2011 at 11:49 AM
Great post. Ted Berrigan was my poetry teacher. Kiev was like a protective haven in a dark world. Used to practically live in that place. How lucky I am to have been here at a time when we had these marvelous places.
- May 8, 2011 at 2:19 PM
Alan J. Pakula and Meryl Streep next to us eating pierogies at Leshko's. Next year: Sophie's Choice.
- May 9, 2011 at 11:45 PM
Oh How I miss Kiev.
Late at night, after a Romones, Johnny Thunders or another punk show, there standing in the soft quiet of the busy night, the home of blintz beauty: Keiv.
Oh How I miss Kiev.
- February 28, 2013 at 8:07 AM
Oh, the Kiev! The only place in NYC I managed to loose my wallet and it was actually returned to me. I usually went to leshko's because it was more affordable but I decided to splurge one nite and go to the famous kiev with the big sign with its glittery lights. Had no idea I had even lost my wallet (never had much in it) until it was found by the nicest guy in the world who tracked me down and called me the next day. Gotta give him credit, couldn't have been easy to do back in the pre-Internet 1980's.
- February 28, 2013 at 9:58 PM
- Unknown said...
Hey my old roomate Tim Milk! Felicitations from Erik Ivan; was great to run into you a few years ago. You are a unique talent I was glad to know you. Oh and how I miss kasha varnishkas at kiev.
- February 28, 2013 at 11:00 PM
@Karen said: "Do you remember a little Polish joint called Brunetta's on St. Mark's near the corner of A, south side of street?"
A very late reply, sorry, but for future readers who are trying to recall it: I believe you're talking about the cute little polish place called Elke's, on St. Marks near A, which I went to often. Brunetta's was on the east side of 1st Avenue I believe in the space that the restaurant Tree now inhabits. Always a pretty cake in the window. - January 13, 2014 at 12:00 PM
- Loggus said...
Does anyone remember a ramshackle place on the bowery somewhere that had a woman's name--lotta actors went there after shows, they had a pint of gard cider for a buck!
- April 29, 2016 at 3:54 PM
- Pat said...
@John Nichols: Phebe's? Once "the Sardi's of Off-Off Broadway." Still there and renovated, more upscale and not so ramshackle. I loved their burgers.
- April 30, 2016 at 5:01 PM
- Unknown said...
Ah, yes!
- March 11, 2019 at 8:58 PM
- Unknown said...
I hadn't thought of that mushroom barley for years, but the mention brought the flavor right back. Thank you!
- March 11, 2019 at 9:03 PM
- Unknown said...
Does anyone remember the vegetable soup at Kiev? I see everyone talking about the borscht and the mushroom barley soup, but they made the best vegetable soup I ever had and I'm trying to remember what was in it. The last time I was there was in the early 90's and ran into Sid Bernstein of Beatle fame there!
Now I want a piece of challah and some butter!
- August 21, 2019 at 11:35 AM
- Moshe said...
How I loved the Kiev! Even before I remembered that my mom's family had come from a shtetl near the city it was named for.
It was always there, 24/7, to comfort you with Eastern European soul food at wonderfully affordable prices. I had many favorites on its menu, and probably had the pierogis more than anything else. But what I miss most is the borscht, the best I ever ate. I go to Veselka now (which has gotten much more expensive) and both their meat and non-meat borschts are good, but still not a match for Kiev's.
The Kiev was the default rendezvous whenever my girlfriend and I were doing anything in that part of town. That's how I got the sad news it had closed, showing up first for such a meeting. She joined me a few minute later, finding me standing there with my forehead against the window, mute with shock. - September 7, 2019 at 5:54 PM
- Unknown said...
I so miss Kiev. After performing at Amato Opera (also closed), we would all go there for the delicious kasha varnishkes, stuffed cabbage, pierogies, and various other meals along with countless cups of coffee, and spend hours just talking into the early morning. One day I broke up with my boyfriend there, and he left in a huff without paying. I put my last $20 (starving artist) on the table as I was preparing to pay the check, when all of a sudden it disappeared. I turned around and there was a guy sitting alone at the table right behind me. After such an emotional time with my now ex-boyfriend I was not in a good mood, to say the least. Assuming he had taken the $20, I stood up and put my hands around his neck, shook him and screamed "GIVE ME BACK MY MONEY!!!!". The guy started choking and the manager, who knew me, came running over. I released him, grabbed the guy's backpack, and there was my $20, which I took back. Then the manager threw him out of the restaurant. Ah, such memories!
- October 8, 2019 at 11:12 AM


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Zabaione, Zabaglione, Zabajone or Sabayon. However you choose to call it, the fact remains, that this has got to be one of the most delicate, frothy Italian desserts around. Pronounced tsah-bahl-YOH-nay, this dessert comes in several variations. There is a frozen version or a lighter version with whipped egg whites, or even flavored versions with chocolate or honey. This version however is the authentic one, the way I learned how to make it, while training at the Sheraton pastry kitchen.
Zabaione is a simple Italian dessert made with egg yolks, sugar and marsala wine and often served warm. These are the three main ingredients that make up a traditional zabaione. At times cream or mascarpone cheese might be added to give it a thicker, creamier consistency. Zabaione is basically a light custard type dish, made by whipping the egg yolks to incorporate large volumes of air, over a warm water bath. The classic version of the zabaione uses raw eggs, however nowadays it is preferred to prepare the dessert over a water bath or a double boiler.
Legend has it that this dessert was created by accident sometime in the 17th Century, when a chef from Turin accidentally tipped a bottle of sweet wine into an egg custard. Today, Sicilian Marsala wine has become the sweet wine of choice when preparing zabaione. Although it is similar to a custard, officially it is a caudle, which in the 16th century used to be a warm drink consisting of wine mixed with sugar, eggs, bread and spices.
It is difficult to define zabaione as it can be used for so many things. Serving it on its own, zabaione is a gorgeous light, but incredibly rich and delectable cream. Together with seasonal fruit it makes an exquisite dessert. Zabaione can also be used to fill tarts and pies or in the summer it can be used to make ice-cream.
There are several different recipes for this dessert. You'll find some with additional flavorings others will use an entirely different method. This recipe is the basic and easiest method of making zabaione. If you have not made this dessert before, you won't be able to go wrong with this recipe.
Tips & Tricks For A Perfect Zabaione
- In big hotel/restaurant kitchens zabaione is often made in copper bowls. These bowls provide a chemical reaction between the copper and eggs, which increases the stability and structure of the foam. If you do not have a copper bowl at home, use a stainless-steel bowl instead. It still makes a terrific and creamy zabaione.
- Whisking is the main motion here. I recommend a simple balloon whisk either out out of stainless-steel or one made of silicone like I use. It's a simple utensil but I swear it's one of my most precious pieces in the kitchen For making zabaione it provides for the perfect fluffy consistency of the cream.
- Instead of a double boiler, use a heatproof bowl over a saucepan filled with simmering water. Make sure the water does not touch the bottom of the bowl, otherwise this may cause the eggs to scramble.
- For beginners it is advisable to keep the water to a bare simmer. This will take a little longer whisking the zabaione to a creamy froth, but it is also safer as you'll avoid scrambling the eggs at a higher heat.
- Whisk constantly in a rotating figure-8 pattern. Make sure you make contact with all the inner surfaces of the bowl. In this case, speed is not important but actually making contact with the surfaces is vital.
My zabaione is dressed for Fall! I serve it with heavenly brandied plums dripping with gorgeous red-purple sweet syrup. The cinnamon flavored plums complements the creamy and sweet zabaione so well that you'd think they were always meant to be.
Plums are the current featured fruit in my Food Guide. You'll find several helpful and useful tips on storing, selecting and preparing these juicy fruits.
Printable version of recipe here.The brandied plums
10-15 soft ripe plums, halved, pitted and then quartered
2 tablespoons Muscovado sugar
3-4 tablespoons brandy
1 cinnamon stickThe Zabaione
serves 44 large organic eggs yolks
1/4 cup sugar
1/2 cup sweet Sicilian MarsalaMethod
The brandied plums
Place a small skillet over a medium heat. Add the plums, sugar, cinnamon stick and brandy and about 2 teaspoons water. Bring to a boil, then reduce to a simmer and cook for about 5 minutes until the fruit softens and begin to release their juices. Remove from heat and spoon into 4 individual glasses or serving bowls. Chill in the refrigerator.
The Zabaione
Fill a saucepan halfway with water and bring to a gentle simmer. Regulate the heat as required to maintain a gentle and constant simmer as you prepare the zabaione.
Place the egg yolks in a round-bottomed stainless-steel (or copper) bowl, which rests comfortably when placed on top of the saucepan.
Whisk the egg yolks with a balloon whisk until they turn pale yellow. Add the sugar , then the Marsala and continue to whisk until incorporated.
Rest the bowl on top of the saucepan, making sure that the water does not touch the underside of the bowl. Constantly whisk the mixture using the figure-8 pattern, until it is foamy and has tripled in volume. The mixture will eventually become soft and creamy - approx. 15 minutes. The consistency is just right when the mixture forms thick ribbons when the whisk is lifted.
Be sure to whisk the entire inner surface of the bowl, clearing the bottom of the bowl with the whisk so that the eggs do not stick to the bottom.
If the mixture starts to separate just remove from heat and transfer to the countertop, whisking all the while.
Zabaione should have the texture of lightly whipped cream. It should be light in texture, yet thick enough to coat a spoon.
Immediately pour the zabaione over the plums. Garnish with a few sugared plums and a sprig of mint. Serve immediately.
Pure bliss! This is such an elegant and delicate dessert, which really creates a WOW! effect. The light sweet cream combines so well with the fruity sweetness of the plums, it's almost ethereal. As the warm creamy zabaione meets the cool brandied plums, heaven is created - in your mouth. I love making zabaione when I have spontaneous drop-in guests, then after a light dinner of bread, a variety of cheeses and salad, I will whisk up this simple zabaione with a fruity compote or caramelized fruit using what ever I have. Pears, apples, berries all make great accompaniments to zabaoine.
Dear Abby is celebrating World Egg Day and she asked us to come on over with a dish showing how versatile, delicious and fun eggs are. Abby you know you can count on me for dessert ;-)!
Have a great weekend folks! If you'd like to do a little food reading, besides several posts you might find here ;-) check out my latest article for FoodieView: Greeting Fall with Root Vegetables & Pumpkins!
You might like these recipes using eggs from WFLH:
Bostini Cream Pie | |
Poached Eggs with asparagus and sauce hollandaise | |
Wasabi Egg Rolls |
From around the blogs:
- Egg Curry - Mike's Table
- Baked Eggs with Cheese, Tomatoes, & Bacon - Cookography
Daily Tiffin Reading Tip:
- Meditation by Dee
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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RELATED: List of nominees for the Golden Globe Awards
Tied for second-place with five nominations each, including best drama are Ben Affleck's Iran hostage-crisis thriller "Argo" and Quentin Tarantino's slave-turned-bounty-hunter tale "Django Unchained."
Other best-drama nominees are Ang Lee's shipwreck story "Life of Pi" and Kathryn Bigelow's Osama bin Laden manhunt thriller "Zero Dark Thirty."
Nominated for best musical or comedy were: the British retiree adventure "The Best Exotic Marigold Hotel"; the Victor Hugo musical "Les Miserables"; the first-love tale "Moonrise Kingdom"; the fishing romance "Salmon Fishing in the Yemen"; and the lost-soul romance "Silver Linings Playbook."
Globe attention can give contenders a boost for Hollywood's top honors, the Academy Awards, whose nominations come out Jan. 10, three days before the Globe ceremony.
The directing lineup came entirely from dramatic films, with Affleck, Bigelow, Lee, Spielberg and Tarantino all in the running.
"It's very gratifying to get this many nominations from the HFPA for a film I worked so hard on and am so passionate about. I look forward to having fun at the Golden Globes with my cast mates and fellow nominees," Tarantino said in a statement.
Filmmakers behind best musical or comedy nominees were shut out for director, including Tom Hooper for "Les Miserables" and David O. Russell for "Silver Linings Playbook."
Along with Day-Lewis as Abraham Lincoln in Spielberg's epic, best dramatic actor contenders are Richard Gere as a deceitful Wall Streeter in "Arbitrage"; John Hawkes as a polio victim trying to lose his virginity in "The Sessions"; Joaquin Phoenix as a Navy veteran under the sway of a cult leader in "The Master"; and Denzel Washington as a boozy airline pilot in "Flight."
Dramatic-actress nominees are Jessica Chastain as a CIA analyst hunting Osama bin Laden in "Zero Dark Thirty"; Marion Cotillard as a whale biologist beset by tragedy in "Rust and Bone"; Helen Mirren as Alfred Hitchcock's strong-minded wife in "Hitchcock"; Naomi Watts as a woman caught up in a devastating tsunami in "The Impossible"; and Rachel Weisz as a woman ruined by an affair in "The Deep Blue Sea."
For musical or comedy actress, the lineup is Emily Blunt as a consultant for a Mideast sheik in "Salmon Fishing in the Yemen"; Judi Dench as a widow who retires overseas in "The Best Exotic Marigold Hotel"; Jennifer Lawrence as young widow in a new romance in "Silver Linings Playbook"; Maggie Smith as an aging singer in a retirement home in "Quartet"; and Meryl Streep as a wife trying to save her marriage in "Hope Springs."
Nominees for musical or comedy actor are Jack Black as a solicitous mortician in "Bernie"; Bradley Cooper as a troubled man fresh out of a mental hospital in "Silver Linings Playbook"; Hugh Jackman as Hugo's long-suffering hero Jean Valjean in "Les Miserables"; Ewan McGregor as a British fisheries expert in "Salmon Fishing in the Yemen"; and Bill Murray as Franklin Roosevelt in "Hyde Park on Hudson."
Competing for supporting actor are Alan Arkin as a Hollywood producer helping a CIA operation in "Argo"; Leonardo DiCaprio as a cruel slave owner in "Django Unchained"; Philip Seymour Hoffman as a mesmerizing cult leader in "The Master"; Tommy Lee Jones as firebrand abolitionist Thaddeus Stevens in "Lincoln"; and Christoph Waltz as a genteel bounty hunter in "Django Unchained."
The supporting-actress picks are Amy Adams as a cult leader's devoted wife in "The Master"; Sally Field as Mary Todd Lincoln in "Lincoln"; Anne Hathaway as a mother fallen into prostitution in "Les Miserables"; Helen Hunt as a sexual surrogate in "The Sessions"; and Nicole Kidman as a trashy mistress of a Death Row inmate in "The Paperboy."
Kidman was a dual nominee, also in the running as best actress in a TV movie or miniseries for "Hemingway & Gellhorn." ''Quartet" star Smith also had a second nomination, for supporting actress in a TV series, miniseries or movie for "Downton Abbey."
Snubbed completely was the low-budget critical darling "Beasts of the Southern Wild," which won top honors at last January's Sundance Film Festival. Also shut out was the stripper hit "Magic Mike," which had good buzz for supporting player Matthew McConaughey, who also earned acclaim for roles in "Bernie" and "Killer Joe."
With three nominations, "Salmon Fishing in the Yemen" was a surprise, since the film had virtually no awards buzz behind it.
Globe acting winners often go on to receive the same prizes at the Oscars. All four Oscar winners last season - lead performers Streep of "The Iron Lady" and Jean Dujardin of "The Artist" and supporting players Octavia Spencer of "The Help" and Christopher Plummer of "Beginners" - won Globes first.
The Globes have a spotty record predicting which films might go on to earn the best-picture prize at the Academy Awards, however.
The Globes feature two best-film categories, one for drama and one for musical or comedy. Last year's Oscar best-picture winner, "The Artist," preceded that honor with a Globe win for best musical or comedy.
But in the seven years before that, only one winner in the Globe best-picture categories - 2008's "Slumdog Millionaire" - followed up with an Oscar best-picture win.
Along with 14 film prizes, the Globes hand out awards in 11 television categories.
The nominees for best television drama series are: "Boardwalk Empire," ''Breaking Bad," ''Downton Abbey," ''Homeland" and "The Newsroom." And the nods for best TV comedy series are: "The Big Bang Theory," ''Episodes," ''Girls," ''Modern Family" and "Smash."
Jodie Foster, a two-time Oscar and Globe winner for "The Accused" and "The Silence of the Lambs," will receive the group's Cecil B. DeMille Award for lifetime achievement at the Jan. 13 ceremony.
There will be some friendly rivalry among the hosts at the Globe ceremony, Tina Fey and Amy Poehler. Both were nominated for best actress in a TV comedy, Fey for "30 Rock" and Poehler for "Parks and Recreation."
Fey and Poehler follow Ricky Gervais, who was host the last three years and rubbed some Hollywood egos the wrong way with sharp wisecracks about A-list stars and the foreign press association itself.
With stars sharing drinks and dinner, the Globes have a reputation as one of Hollywood's loose and unpredictable awards gatherings. Winners occasionally have been off in the restroom when their names were announced, and there have been moments of onstage spontaneity such as Jack Nicholson mooning the crowd or Ving Rhames handing over his trophy to fellow nominee Jack Lemmon.
Online: http://www.goldenglobes.org


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Cars.com Dodge Charger
Often called a basic warranty or new-vehicle warranty, a bumper-to-bumper policy covers components like air conditioning, audio systems, vehicle sensors, fuel systems and major electrical components. Most policies exclude regular maintenance like fluid top offs and oil changes, but a few brands have separate free-maintenance provisions, and those that do offer them is slowly rising. Bumper-to-bumper warranties typically expire faster than powertrain warranties.
Don't be misled a 10-year or 100, 000-mile powertrain warranty doesn't promise a decade of free repairs for your car. It typically covers just the engine and transmission, along with any other moving parts that lead to the wheels, like the driveshaft and constant velocity joints. Some automakers also bundle seat belts and airbags into their powertrain warranties. With a few exceptions, powertrain warranties don't cover regular maintenance like engine tuneups and tire rotations.
Roadside Assistance
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Some automakers include free scheduled maintenance for items such as oil changes, air filters and tire rotations. Some include consumables including brake pads and windshield wipers; others do not. They are typically for the first couple of years of ownership of a new car.
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(Why do I think this much about these things?)
ANYWAY. Futuristic classics! Right!
The shoes (which were totally killer) were the greatest indication of this - oxfords or loafers or a wood-looking material elevated with geometric shapes and of what looked like minerals (and whose patterns and colors reminded me a lot of Snood. WHY IS THIS COLLECTION THE SUMMARY OF OUR FAMILY COMPUTER'S ACTIVITY FROM THE YEARS 2002-2005?)
The closing looks were WORDS. Lots of em. Some looked like newspaper or tabloid headlines, and some were in electric clock fonts. In a few looks, they were attached to and appeared to be pouring out of the skinny-legged pants, and in others, were printed on ninja star-shaped marshmallows held together by their corners. I couldn't figure out what this was getting at, but have a feeling it has to do with bringing communication to a new medium.
HA. Yeah, that's all I got. As a look, I dig it, though.
There were then pieces that weren't so obviously on the same wavelength as the collection's concept when broken down, but still felt just as modern. Palettes from Spring were updated, grey coats like the one below were simple as silhouettes but calmly assertive. Same goes for the textural pants mixed with humble striped sweaters.
Also? That dress next to the lil orange number? Needs to be styled with sheer Rodarte AW10 pants? Because it would look pretty and what I say goes? GOOD.


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Engagement ring is a ring symbolizing that the person wearing it is engaged to be married. Since the 20th century, it has been a necessary process to purchase engagement ring when a man gets ready to propose. In general, the engagement ring is habitually worn on the left-hand ring finger until it is replaced with wedding ring. In some countries, the engagement rings will also be used as marriage rings. Customs vary elsewhere across the world.
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chives to garnish
Wednesday, January 4, 2012
Recipe 666: Deviled Eggs – Damn, These Were Hella Good
chives to garnish
53 comments:
- Dawn's Recipes said...
Hilarious! I love how you used every opportunity to squeeze in a devilish comment!
On a serious not, I've never been a big deviled egg fan, but these I'm going to try. The sweet/hot pepper rings have sucked me in. I half expected you to refer to them as Satan's halos. ;) - January 4, 2012 at 6:49 PM
Chef John. I really love eggs but hate egg yolks, is there something else I can use?
- January 4, 2012 at 6:59 PM
- Chef John said...
more cream cheese!
- January 4, 2012 at 7:05 PM
hum ok... where is the second part of the video where you put some cayenne :P ???
- January 4, 2012 at 7:19 PM
- Chris K. said...
Chef John:
You live in a unique place in which the word "hella" is used as an intensive adjective. As in the first time I heard it, in a bar in Sacramento: "that shot was hella."
It seems Northern Californians don't have enough time to utter the words "hell of a -," instead choosing to contract the phrase to "hella," which gets really annoying to everyone else after about 10 minutes.
So thank you for not describing your deviled eggs as being "hella good."
Anyway, my friend Don is a professional musician, and in that capacity he works at a lot of wedding receptions. He is also a fiend for deviled eggs. At previous wedding gigs he's been asked (politely) to stay away from the deviled eggs, after making a nuisance of himself. So I'm going to make this recipe for him.
And what the hell is a Fresno pepper? Is that just some weak kind of Californian way to say something nice about Fresno? I've been there. You don't have to defend it.
http://biblioklept.org/2010/11/24/vladimir-nabokovs-recipe-for-eggs-a-la-nabocoque/ Bad cooking technique from a hella good writer. - January 4, 2012 at 7:40 PM
- Sheetal Marathe said...
Undoubtedly You are my food god :)
- January 4, 2012 at 7:43 PM
"You know who you are"... LOL!!! That is awesome!
My mouth was watering watching the egg yolks come together.
Can't wait to try the 17 minute method either. I've come across quite a few different approaches, but somehow I think this will be simple enough to remember.
Thanks, Chef John! - January 4, 2012 at 8:12 PM
Chef John, you were on fire!
- January 4, 2012 at 8:42 PM
Chef John-Happy New Year!
You crack me up!! I will do these deviled eggs this weekend. I so love these videos you do, thanks so much...keep up the good work!
:->) Jan - January 4, 2012 at 8:49 PM
- Unknown said...
This looks yummy!!
On a side note... I LOVE this site. I've tried a few recipes, and they turned out great. The videos are awesome, as well. It's like food porn for me... - January 5, 2012 at 12:29 AM
- David Skytte said...
Any tips or tricks to get your yolks to stay in the centre, or is it just a matter of using fresh eggs.
- January 5, 2012 at 2:58 AM
- Randy said...
I put all of the yolk ingredients into a Ziploc bag (usually nested over the lip of a glass to make it sturdy), zip it up and then knead together the ingredients in that bag until well mixed (no need to get bowl or whisk or spatula dirty).
Then just snip off the corner of the bag and pipe the contents into the egg white halves. - January 5, 2012 at 5:52 AM
- philogaia said...
David, if you put a rubber band around the egg carton and store it on its long side for a day the yolks will center.
Chef John; I do the simmer gently for 10 minutes after the water just reaches a boil method and I do question how well your method works unless you cook a dozen eggs in a large pan with 3 quarts of water. I have no doubt that works but question whether smaller amounts (which is usual for me) would work. Though I do love the yolks a bit runny in some cases so I may give it a go when it matters less. - January 5, 2012 at 10:35 AM
My secret ingredient for devilled eggs is an avocado, I think it takes the place if the cream cheese in your recipe. It adds a velvety richness and an attractive color. I like to use olive oil in the mix as well. I garnish with drops of chile oil, and maybe a little lemon zest. The sweethot chili rings are going to look GREAT with my green deviled eggs!
- January 5, 2012 at 11:55 AM
- Daeril said...
The hard boiled egg method works. Tested a dozen times worked for me every time. Two or a dozen eggs no matter.
- January 5, 2012 at 2:24 PM
- philogaia said...
So Daeril, the method will work using less water? Say one quart and cooking two eggs?
- January 5, 2012 at 3:54 PM
I can't cope with the pressure of life and soon-to-come exams...I wish I was a cat living in someone else's garden. I would get 2 or 3 meals a day and would live a stress-free life made of naps, kneading and eating.
- January 5, 2012 at 4:03 PM
Chef John-
Your instructions for boiling eggs could be an epitaph: "He needed a thermometer to tell when water reached a simmer!"
The problem is that water will not reach a temperature of 210DegF at elevations above about 984 feet MSL. Where I live, the boiling point is about 204DegF.
Maybe you should consider using sous vide for cooking the eggs if you are determined to use a thermometer.
Also, your technique for shelling the eggs would be interesting.
Jim - January 5, 2012 at 4:54 PM
It is true that time for hard boiling eggs changes with altitude. San Francisco is at sea level after all. Where I live, it takes twenty minutes to get eggs to be hard. I do use your method--it just takes a little longer.
I notice that you skipped over the peeling segment :-). Did they really all come out that nice?
Jackie - January 6, 2012 at 12:00 PM
Yumminy-goodness! I'm going to try this as soon as my diet is over.
- January 6, 2012 at 12:16 PM
- Daeril said...
philogaia: As I remember in the original recipe there was a vague description of covering the eggs with about an inch water. Being a continental european I have no idea how much an inch is so I eyeball it every time. Works best with thick bottomed pans, I once had cracked an egg with thin bottoms, the yolk was perfect though.
- January 6, 2012 at 3:14 PM
I made deviled eggs (not exactly this recipe but similar) with your HOME-MADE mayo recipe you posted on this site and it was amazing! best deviled eggs anyone ever had.
- January 6, 2012 at 3:57 PM
What the heck is printed on the eggs? Is that a west coast thing? (I've never seen it here in New Jersey)
- January 7, 2012 at 7:18 AM
- inchrisin said...
I'm thinking about trying the boiled eggs method. I have an electric stove and the time it will take to bring the water to a simmer will be longer than those who have gas stoves. Will this change the results?
Maybe nobody wants to talk to the chef with a crappy stove, AKA leprosy. - January 7, 2012 at 9:20 AM
Where exactly did you buy the piping bag? I can't find it anywhere where I live :(
- January 7, 2012 at 1:35 PM
inchrisin: I'm with you on that. We are indeed a lesser bunch of electric stove cookin' losers. I think you just have to do your best with what you have (and asking questions as you just did helps too)
Heck I even leave meat out of recipes sometimes. From what I've gathered from passive aggressive snide remarks here that means I'm an even bigger part of Team Culinary Annoyance!
Asta - January 7, 2012 at 2:36 PM
- dsowerg said...
Great recipe, as always!
Just a question about the parking lot jibe though. What's wrong with backing into parking lots? It's the default way of parking in my country. - January 8, 2012 at 12:50 AM
- Rusty Shackleford said...
GO NINERS!!! well, at least you're not a jets fan.
- January 8, 2012 at 7:08 AM
@anonymous in NJ, I'm from NY, now live in Nevada and the eggs are Eggland's best eggs, so they are stamped with a red/pink EB!
- January 8, 2012 at 6:55 PM
Is there anyway to print just the recipe and instructions from the video?
- January 8, 2012 at 7:02 PM
- Chef John said...
No, but Allrecipes is working on typing up recipes!
- January 8, 2012 at 8:47 PM
Love the Kardashian joke btw!
- January 11, 2012 at 12:57 AM
for those of us to live in another country and have no idea what Sriracha is, what can I use instead?. I used to have this with tuna and mayo when i was little , and i wanted to try this recipe,
thanks :D - March 13, 2012 at 6:45 PM
- Chef John said...
It's just hot sauce. Use anything spicy.
- March 13, 2012 at 8:48 PM
- Gretchen in NOLA said...
I used Frank's hot sauce, cuz I personally find Sriracha kind of skanky :p and tabasco is a little to vinegary.
New Orleans is WELL below sea level and the 17 mins. seems just right. Be sure the cold water is ICE cold. I heard it causes the inside of the eggs to steam up or something, and pull that membrane stuff underneath the shell, away from the egg for easy peeling. Gotta check Alton B.'s take on that...hmmm... - April 4, 2012 at 11:26 AM
- Gretchen in NOLA said...
Oh yeah, could call the pepper rings "HELL-o's"...get it? Halos, hell-os? *crickets chirping*
- April 4, 2012 at 11:29 AM
Dear Chef John,
Whats the purpose of using vinegar or any acid for that matter in this recipe? Would love to know. Have a great day - May 5, 2012 at 2:42 AM
- Chef John said...
Depends on the recipe! But usually for the taste. Was this a trick question? ;)
- May 5, 2012 at 10:42 AM
Your comment about backing into parking spaces had me cracking up laughing! I thought I was the only one that hated when people do that. >:|
- May 19, 2012 at 4:31 PM
Ok, ok, I'm guilty, I just love backing into parking spots, make it so much easier to make a fast getaway!!! LOL!!! Anyway, love your videos, you are hilarious!!!
- September 6, 2012 at 3:23 PM
- kylethegirl said...
everyone is "going" to make these, but has anyone actually made them that would like to leave a comment?
- March 23, 2013 at 12:24 AM
- Unknown said...
I recently found jarred Peppadew peppers at my local grocery store and love the taste. They may be tasty and quick alternative to the candied jalapenos.
- January 7, 2014 at 2:55 PM
- Unknown said...
I am in a spicy mood today so here is another suggestion. I have a recipe for pickled eggs which I have always loved. What do you think about using pickled eggs for these deviled eggs?. I haven't tried it yet but, need some encouragement.
- January 14, 2014 at 3:43 PM
- withextraonions said...
I know this is a couple years late, but I'm a new fan and was falling in love with you until I did the playoff math. Was this not the year the Giants played the 49ers? Yeah, I know you didn't grow up in the Bay Area, but you make enough Bay Area-love comments that I was certain you had adopted it as your surrogate home. Who did you root for that year when they actually played each other in the championship, hmm? This was a devilish act indeed: I'm both hungry from watching this delicious recipe and disappointed. Will my stomach overrule my loyalty? So torn.
- March 9, 2014 at 10:27 AM
- Unknown said...
I love eggs, I love mayo, and I love cream cheese! Never occurred to me to add cream cheese to my deviled eggs. Gotta try it. Thx
- April 12, 2014 at 3:54 PM
- Unknown said...
Hi Chef,
I posted on a comment under your jambalaya recipe a couple years ago and you replied I was going to make a man very lucky someday. Remember me? Even if you don't, you're still my favorite chef as your recipes are tried and true time after time. Fortunately for me, I found that lucky man and recently cooked about 10 different dishes for his family for Thanksgiving. Oh I stepped up to that plate and sure glad I did, with your help of course. These deviled eggs were a huge hit. Everyone loved them and a Bostonian making deviled eggs for a southern family is kind of like being a fish out of water. I had no clue what a deviled egg was as they are not popular in the northeast. Well, they loved them. One guest actually commented that "they were like crack and made you keep coming back for more". A little inappropriate and extreme indeed but boy that's just what every cook wants to hear! He said he was a connoisseur and these were by far the best he's ever had. I think the candied Fresno pepper was like the cherry on the sundae. I just wanted to say thank you for everything. Not only for a kickass deviled egg recipe but for teaching me so much more. I have learned technique, chemistry, cool tricks, and obviously awesome recipes! I can't thank you enough. hope you have Happy Holidays!
Meg - November 30, 2014 at 5:28 PM
- Chef John said...
Thanks for sharing! Happy holidays!
- December 1, 2014 at 9:47 PM
- pigz476 said...
Hi Chef John,
I love your creative take on food, and how simple you make it to cook. I'm looking forward to trying these deviled eggs, but I was wondering if you know of an alternative to cream cheese. I'm 'trying' (and I use this loosely) to eat healthy. I like to stay as unprocessed as possible when I have the opportunity.
Thanks in advance!
Tricia from B-more - July 23, 2015 at 2:22 PM
- Pat said...
Thx Chef John for the sweet hot pepper rings :) I find it amazing all the comments on how to boil an egg omg lmao um i like green onions in deviled eggs so never see a bit of green in yolk anyway :)my experiance with you is as all things in life you have to except failure and stay the road Thx again your the best an um who winning superbowl i have to get bet in ! :)
- February 3, 2017 at 12:57 PM
- Sally said...
Amazing! So many questions for such a simple procedure. Chef, I'm just an Iowa farm 'girl' but I've been boiling eggs for a long time too. So, for people who are unsure of how to boil an egg: I take out however many eggs I feel like boiling and put them into a pan that comfortably holds them. Take it to the sink and put enough cold water over them to just submerge them. Put the lid on the pot and put it on the stove (gas, electric, coal, wood..)on high until they come up to a boil (you can hear the eggs knocking on the pan, so you know it's boiling). As soon as you hear that, turn the stove off and go watch some more of Chef's videos. After a while (20 minutes? 30 minutes? an hour later?), when you remember that you have eggs on the stove, take them to the sink and pour them out. Run cold water over them to cool them enough to pick them up and put them in a bowl and place them in the fridge. (Wow-that's a lot of "them"s!) When they're cool enough to handle, peel the eggs and proceed with whatever you plan on doing. I've found that old eggs peel better than fresh ones. Also, any that don't peel "pretty" make egg salad with those and save your "pretty" ones for deviled eggs.
Sorry - this was long-winded but I just got so frustrated reading the comments! You must have the patience of a saint Chef. Anyway, keep on keeping on. You're doing a great service here and I've used some of your recipes; plus you've even taught this "old dog" some new tricks, so thanks for that. Have a great day, Chef. - February 21, 2017 at 8:41 AM
- Molly said...
Thanks to you for keeping this great information available. We are having a much-delayed Thanksgiving this Friday (Dec. 8) and I was looking for a change-up from my old way of making devilled eggs. So glad YouTube suggested this video! Now that the older members of our family are unable to be with us, we can make nice changes like the Sriracha and those pickled Fresno peppers. Back when I had to worry about fat grams for the elders' specialty diets I used to replace half the yolks with silken tofu and add in some food coloring to make up for it. They all ate it up happily but i can't wait to give this a try. Unfortunately, I cooked my eggs already in my little steamer egg cooker but promise to try your method for Christmas. Thank you, Chef John! I also loved all the funny comments as you always provide along with instruction. You are great!
- December 6, 2017 at 10:06 PM
Thank you very much for the recipe I can't wait to finish it and take them to thanksgiving tomorrow. I just wanted to throw out there the way I boil eggs at work and they come out bright yellow inside. I did do it your way chef and they came out perfect just had just a small ounce of peeling the eggs. I bring the water to a boil and than add a dozen eggs. Keep the heat on high with the eggs in the pot and boil for 12 min minutes. Than turn off the heat and let stand for 5 minutes. Than getting as much water as you can out give the eggs an ice bath and let all the ice melt. Once all is melted peel.
- November 21, 2018 at 1:22 PM
- Juris Blubmergs said...
These deviled eggs look wonderful. That is a prime example of food that has both the visual appeal and the great taste. I will try this next weekend!
I am experimenting with different methods of boiling eggs. Getting consistently hard boiled eggs is still a challenge for me. - March 11, 2019 at 7:00 AM


text:
Wedding Accessories San Antonio
M-F: 10:30 am - 9:00 pm Sat: 9:00 am - 7:30 pm Sun: 10:30 am - 7:30 pm
Welcome to David's Bridal San Antonio, Texas store, serving brides and special occasion customers of Atascosa, Bergheim, Boerne and more.
David's Bridal is the ultimate one-stop shop for wedding dresses and all your formal apparel. Our exclusive assortment of bridal gowns features a broad spectrum of silhouettes, lengths and styles, empowering you to find a unique look for your special day. Our wedding dresses, bridesmaid dresses and feminine party looks are designed in the hottest fabrics (we are loving lace!), colors and silhouettes, from trumpet dresses to ball gowns to fabulous short styles. Our sizes span from petite to plus, so every woman can walk down the aisle in the bridal dress of her dreams.
In addition to designer wedding dresses, David's Bridal offers a full selection of prom and homecoming dresses, flower girl attire and communion styles. We have everything you need to complete your head-to-toe look from shoes and handbags, to jewelry and headpieces. Additionally, we also have expert in-house alterations to make sure your dress is a perfect fit.
So come to our San Antonio location to browse our elegant cocktail dresses, military ball gowns, formal wear and, of course, dresses for brides and every member of the bridal party.
All David's stores feature exclusive designer collections by David's Bridal, Oleg Cassini, Galina, Galina Signature, and DB Studio. Designer collections by White by Vera Wang, Truly Zac Posen, and Melissa Sweet are available in select locations, however they can be ordered at any David's Bridal store. Please call your local David's Bridal for details, or view designer store locations for White by Vera Wang, Truly Zac Posen and Melissa Sweet.


text:
Preparing Your Child for Surgery
Article Translations: (Spanish)
Preparing Yourself
Your child needs elective surgery and a date has been scheduled. Unlike emergency surgery, an elective procedure isn't done as an immediate matter of life and death. Having an elective procedure gives you the time to prepare your child for the hospital and the surgery.
Good preparation can help kids feel less anxious about the anesthesia and surgery and get through the recovery period faster. But, like parents everywhere, you're probably uncertain about the best way to prepare your child.
The key is to provide information at your child's level of understanding, correct any misunderstandings, and get rid of fears and feelings of guilt. Help your child understand why the surgery is needed and to become familiar with the hospital and some of the procedures he or she will undergo.
Kids of all ages cope much better if they have an idea of what's going to happen and why it's necessary. To do that, prepare yourself first and correct any misconceptions of your own. If a parent is anxious and nervous, a child will often reflect these feelings and behaviors. So educate yourself, feel comfortable with the process, and make sure all your questions are answered.
Ask Questions
You might have heard horror stories in the past about traumatic parent/child separations and very limited hospital visiting hours, but those days are over. Hospitals have changed greatly and are more family-friendly and patient-centered. For example, many surgeries are now "same-day" procedures requiring no overnight or prolonged stays; most kids are back home, in their own beds, the same night. And most U.S. hospitals permit at least one parent to stay with the child at all times except during the operation.
After the surgery, you may return to your child in the recovery room. As your child awakens, he or she will not even realize you left.
Ask the doctors, nurses, or staff for the information you need about what will take place so that you can prepare your child and deal with your own fears or concerns. To parents, one of the most fearful aspects of surgery is anesthesia. Anesthesia is much safer today than in the past, but still carries some risk. You should discuss any concerns you have in advance with the anesthesiologist.
When hospitalization is needed overnight or longer, most hospitals avoid separation anxiety by permitting at least one parent to stay with the child day and night. Check with the hospital about its rules regarding parents staying over and when other close family members can visit.
As soon as your child is able, he or she may be playing with other children, toys, and games in a children's recreation room — even if that involves taking along an intravenous (IV) bag on a rolling support.
Explain the Problem
Now that you're more at ease, start preparing your child. Begin by explaining the reason for the surgery in simple, calming words. Explain — at your child's level of understanding — about the medical problem and why surgery is necessary. Don't use alarming language like "the doctor will cut you," "open you up," or "sew you with a needle." Say that the doctor will fix the problem, and explain that many kids have this problem and must get it fixed at the hospital.
Although they seldom express it, kids may fear that their parents aren't telling them everything — that their health problem is worse than they've been led to believe. To build trust, don't mislead your child — tell as much of the truth as your child can understand.
Handle Fears
Many kids fear that an operation will be painful. It can help to explain that a special doctor, called an anesthesiologist, gives medicine to make patients sleep very deeply so they won't feel anything during the operation and once it's finished, they'll wake up. (Older kids, in particular, need special assurances that they will wake up.)
Again, avoid frightening language — don't say, "You'll be given gas" or "You'll be put to sleep." Young kids may confuse "gas" with the fuel that can poison or kill and "put to sleep" with what can happen to sick pets.
Explain that you'll be there when your child wakes up — and a favorite toy can come along, too. Tell your child that if anything feels sore right after the operation, a doctor or nurse can give medicine that will make it feel better.
Common surgery-related fears of young children are the possibility of separation from (or abandonment by) parents and the possibility of pain. School-age kids also fear needles, knives, and damage to their bodies. Give a child this age clear, rational information as well as assurances that the surgery is to fix an existing problem, not create a new one.
The fears of teens go well beyond those of younger kids. Besides pain or change of appearance, a teen might be afraid of losing control, missing out on events, being embarrassed or humiliated in public, and sounding childish by expressing fear, anxiety, or pain. A teen also may be afraid of waking up during the operation — or not waking up afterward.
Anticipate these fears, then emphasize that expressing fear, anxiety, and response to pain is quite normal (and OK) at any age, even adulthood. Correct any misconceptions about disfigurement or injury. And explain that anesthesia is very safe today and that patients do not wake up during operations but will certainly wake up afterward.
Encourage your teen to read up on the medical condition and share the information with the family. Reading and sharing information is an excellent coping mechanism.
One further fear that affects kids of all ages is being seen naked and having their "private parts" touched. If the operation involves the genital or anal area, your child will cope better if you explain in advance that although it might be embarrassing, doctors and nurses will need to examine these private areas, especially to check if they're healing after the operation. Explain that doctors, nurses, and parents are the only exceptions to the rules about privacy.
Encourage your child's questions about the health problem and hospital experience, so that other fears and anxieties can be expressed. Take all questions seriously and answer them to the best of your ability. If you don't know an answer, tell your child that you'll find it out, and explain that the doctors and nurses are happy to answer questions, too.
Relieve Guilt
Children often believe that their medical problem and operation are really punishments for "being bad." They might not say so, but they may feel guilty and believe that they've brought events on themselves.
Explain that the medical problem is not the result of anything your child may have done or failed to do, and that the operation is not a punishment, but simply the way to "fix" the problem.
On the other hand, if the medical problem was caused by an accident that could have been avoided by obeying safety rules, make sure your child understands the reason for the rules and will follow them in the future.
Explaining What Will Happen
Find books, appropriate to your child's level of understanding, about what to expect at the hospital. Reading together and discussing the surgery will make the hospital seem less threatening. Discuss each idea and encourage your child's questions.
Young kids also will benefit from practicing on a doll or stuffed teddy bear with toy doctor-kit "instruments." Your child can take the toy's "temperature" and "pulse" and listen to its "heartbeat" and "breathing."
Ask your doctor for suggested videos or multimedia tools for parents or kids that can help explain the procedure.
As you discuss the hospital and surgery, remember that in addition to your words, your nonverbal cues convey assurance: your tone of voice, facial expressions, gestures, and body language send powerful messages. If you appear fearful, your child is likely to feel fearful regardless of the words you use.
Pre-Operative Orientation and Tour
Many hospitals offer special pre-operative children's programs, family orientations, and hospital tours, led by specially trained nurses or licensed child-life specialists. Child-life specialists are a valuable resource for parents and children. They are professionals trained to talk to kids and teens about medical procedures, comfort them if they're upset or need extra support, and organize "play time" for hospitalized kids and teens to get together and hang out.
Call the hospital to schedule a pre-operative tour, program, or orientation as soon as possible, even from the doctor's office when the appointment for the surgery is made. It's best to schedule the appointment for a few days before the surgery.
An orientation program can remove the mystery of the surgery for kids and their families by making the hospital familiar and friendly and the experience predictable.
On the Day of Surgery
When you arrive on the day of surgery, your young child can play with toys and books you bring from home or sit on your lap and be cuddled during the waiting time.
You won't be allowed to stay in the operating room during the surgery, but afterward, you'll be escorted to the recovery room to be with your child as he or she awakens. Upon discharge, you'll be given instructions for further care at home and for a follow-up visit to the surgeon.
During recovery, there may be times of discomfort for your child. So explain that even if this happens, your child will get better.
Distracting your child, whether with a new book or a visit from a relative or friend, also can make recovery more pleasant. Just make sure your child gets plenty of time to rest and recuperate.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-2024 KidsHealth ® All rights reserved. Images provided by iStock, Getty Images, Corbis, Veer, Science Photo Library, Science Source Images, Shutterstock, and Clipart.com


text:
Mon Dieu! Fast Food Now Rules In France
When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word gastronomie.
That's according to an annual survey of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.
"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table," Julien Janneau of Gira Conseil told French newspaper Nouvel Observateur.
Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.
While McDonald's has been in France since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently re-entered the market with great success.
"We are the second-biggest consumer of fast food, after the U.S.," Camille Labro, a food writer and regular contributor to Le Monde magazine, tells The Salt.
The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded Cojean, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. "Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine," he tells The Salt.
Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.
But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.
The French lunch hour has collapsed from 80 minutes back in 1975 to just 22 minutes, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.
The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.
"The offer has not changed," says Gira Conseil's Devanne Julien, "but the consumer is different." Cafes, he says, "have not been able to adapt and compete with fast food."
Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.
At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved jambon-beurre, or ham and butter — which might be called the French national sandwich.
And as we've previously reported, McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a salad-only cafe, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.
"The dressing was made with hazelnut and balsamic vinegar," she admits reluctantly, "just like I make at home."
But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.
French waiters, she says, tend to be "so mean and unserviceable that the American way of doing things in fast food places is almost pleasant."
Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd "rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing."