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Ahh, breakfast. The smell of sizzling bacon alone brings back the Saturday mornings of childhood. And while the meal was ignored for too long by serious restaurants, that's no longer true. Here, our favorite 64 spots for morning eats.
- We're not totally convinced that Hot Cakes' health nut pancakes are actually all that nutritious, but we want to believe. These blueberry flapjacks come topped with granola, chopped walnuts, and more blueberries. We look at it this way: With antioxidants in the berries, fiber in the granola, and Omega-3s in the nuts, you're getting a kick of nutrients amidst the goodness. 1400 E. 18th Ave., 303-832-4351, eathotcakes.com
- A frozen yogurt spot for breakfast? You bet. At Kuulture, owner Hidemi Ena's açai bowls attract the morning crowd. There are several combinations—all featuring a smoothie-like blend of organic fruit and açai (a Brazilian super fruit)—but we go back again and again for the kuulture bowl, a combo of açai, strawberry, blueberry, and banana topped with organic hemp granola, banana slices, and agave nectar. Bonus: Every bite is vegan and dairy-free. 1512 Larimer St., 303-573-7200
- We adore Encore's Greek yogurt parfait with pears and chef Paul Reilly's cranberry-pumpkin seed granola. If that's too healthy, add a side of the sagey, house-made sausage patties. 2550 E. Colfax Ave., 303-355-1112, encoreoncolfax.com
- Those looking for a gluten-free indulgence will find one at Centro Latin Kitchen & Refreshment Palace. Here, chef Ian Clark makes decadent chocolate-chip pancakes using a gluten-free mix from Boulder-based Lillabee. You won't be able to tell the difference from the regular pancakes—of course, the caramelized, tequila bananas don't hurt either. 950 Pearl St., Boulder, 303-442-7771, centrolatinkitchen.com
- Order the oatmeal at Cozy Cottage and you'll be rewarded with a hearty bowl of oats long simmered in nondairy substitute (so that the dish is vegan-friendly), honey, and brown sugar. Each serving arrives topped with walnuts and banana slices, so if you finish the dish, you'll be coursing with energy all day long. 4363 Tennyson St., 720-855-9800
- Children of all ages love Waffle Brothers' Belgian-style waffles—with crunchy, candylike sugar nibs embedded in the batter. Order with fresh fruit, or top with Nutella or marshmallow cream cheese. 393 Corona St., 303-733-1212, wafflebrothers.com
- Boulder's Chautauqua Dining Hall might seem like a haul, but not if you make a day of it. Plan on breakfast (Mickey Mouse pancakes!) and then go for a hike. 900 Baseline Road, Boulder, 303-440-3776, dininghall.net
- Second Home Kitchen + Bar's Pajama Brunch, a Sunday morning fixture that begins at 7 a.m., is a go-to kid pleaser. Children eight and under still dressed in their pj's eat free from the kids' menu. The pancake and waffle bar may not be the healthiest (toppings include gummy bears and Oreos), but it's a special treat. 150 Clayton Lane, 303-253-3000, secondhomedenver.com
- Root Down's blood-orange mimosa might cost $12—two dollars more than the restaurant's traditional sparkling cocktail—but the brilliant color and slight raspberry tang are worth the indulgence. And: It's bottomless. Better yet, trade the bubbly for a more potent (but not bottomless) blood-orange Caipirinha. 1600 W. 33rd Ave., 303-993-4200, rootdowndenver.com
- At Bistro One, the fleur de lis—a cocktail that stirs floral St. Germain Elderflower liqueur with smooth vodka and fresh-squeezed ruby red grapefruit—is a grand step up from the Greyhound. 1294 S. Broadway, 720-974-0602, bistroonedenver.com
- While the Ultimate Bloody Mary is Lola's most popular morning sip, our go-to is the pineapple mimosa. The bubbles cut the juice's natural sweetness, and it's a perfect complement to the green chile hash with roasted chiles, shredded Yukon golds, chile rojo, and an over-easy egg. 1575 Boulder St., 720-570-8686, loladenver.com
- At Olivéa we alternate our drink orders. Option one: the spicy Bloody Mary, a riff on the classic Bloody with a habanero kick and a garnish of tomato, basil, and balsamic-marinated mozzarella. Option two: the refreshing Camapri sunrise, with Grand Marnier and fresh orange juice. Either way, you win. 719 E. 17th Ave., 303-861-5050, olivearestaurant.com
- We appreciate that Parallel Seventeen's cocktail lineup is in keeping with the restaurant's Vietnamese spin: Sparkling wine lovers should try the bottomless guava mimosa, a tropical rendition of the classic that's light and refreshing, with none of the tart-sweetness of orange juice. 1600 E. 17th Ave., 303-399-0988, parallelseventeen.com
- Even in the light of day, Sputnik retains its Broadway-cool vibe. Paper lanterns hang over tables and offer just enough light to see your "green eggs and ham" breakfast sandwich stacked with eggs (or tofu) scrambled with spinach pesto and topped with Swiss and shreds of Canadian bacon (or soy ham). 3 S. Broadway, 720-570-4503, sputnikdenver.com
- If Table 6's haute pocket—a getup of steak, bacon, scrambled eggs, cheddar, and grilled onions on a milk roll—is good enough for the Food Network show The Best Thing I Ever Ate, it's good enough for you, too. 609 Corona St., 303-831-8800, table6denver.com
- Dig into Venue's slightly spicy shrimp and creamy grits while listening to the Highland gossip drift from nearby tables. 3609 W. 32nd Ave., 303-477-0477, venuebistro.com
- It might sit on the Hill in Boulder, but don't be fooled: Café Aion is no CU hangout. The rustic farm-to-table menu is constantly changing, but we go back again and again for the fried-to-order doughnuts and the hearty steel-cut oatmeal with Moroccan fruit compote. 1235 Pennsylvania Ave., Boulder, 303-993-8131, cafeaion.com
- The Bohemian set descends on Paris on the Platte, where pitchers of strong coffee are a must. Over conversation, or between pages of a dog-eared novel, fuel up on sunny bites of French toast stuffed with bananas and honey-walnut cream cheese. 1553 Platte St., 303-455-2451, parisontheplattecafeandbar.com
- Set in the heart of Capitol Hill, the brand-new Jelly has already found a following. We love the house-made preserves, but it's the breakfast sliders—mini frittatas set on toasted buns—that bring us back. Don't miss the Savory: goat cheese frittata, bacon, and spinach-walnut pesto. 600 E. 13th Ave., 303-831-6301, eatmorejelly.com
- Nothing sweetens the morning after better than Gaia Bistro's peanut butter, banana, and honey crêpes; if you're looking for something more substantial, try the baked eggs with black beans, tomato, and goat cheese. Even when it's packed, this Platt Park spot feels cozy and—depending on your company—even romantic. 1551 S. Pearl St., 303-777-5699, gaiabistro.com
- If the weather is right, pick a table on Bistro Vendôme's tucked-away patio. Outside or inside the intimate space, we could spend all day sipping smooth French 75 cocktails (gin, Champagne, lemon juice, and sugar), eating gooey, decadent bites of croque madame, and dreaming of Paris. 1420 Larimer St., 303-825-3232, bistrovendome.com
- Slip inside the door of Olivéa for a New York–style bistro experience. Order the eggs Olivéa—sunny side ups over polenta with sage, soffrito sauce, and pine nuts—and don't pass up the basket of buttery pastries and house-made jam. 719 E. 17th Ave., 303-861-5050, olivearestaurant.com
- At The Kitchen, share a cannelé—a dainty, French pastry—over sips of espresso. Then order the slow-roasted Long Farm pork shoulder with salsa verde, sandwiched between slices of Udi's ciabatta. 1039 Pearl St., Boulder, 303-544-5973, thekitchencafe.com
- If you have the willpower to walk past Devil's Food's pastry case without ordering a treat, we commend you. (Just save room for after breakfast.) Settle into the comfortable dining room for rustic eats such as cornbread topped with scrambled eggs, ham, and melted Brie. Brighten up the meal with a roasted half grapefruit with brown sugar. 1020 S. Gaylord St., 303-733-7448, devilsfooddenver.com
- On Sundays, stop by Buchi Cafe Cubano for the $16 brunch that includes a plate heaped with arroz con pollo, Cuban pork roast, black beans, picadillo, flan, and platanos maduros. During the week, chow on the Cuban Mix—a classic Cubano sandwich with pork, ham, Swiss, onions, mustard, and pickles. 2651 W. 38th Ave., 303-458-1328, buchicafecubano.com
- The Aurora location of Pho 79 opens at 9 a.m., and regulars quickly file in for Vietnamese pho, a bowl of rice noodles swimming in seasoned beef. Tip: Order a Vietnamese coffee (drip coffee mixed with sweetened condensed milk and poured over ice). 1080 S. Havana St., Aurora, 303-344-0752
- We love dim sum at Star Kitchen for several reasons—not the least of which are the dishes of pepper shrimp, steaming siu mai, and turnip cakes that make their way around the room on pushcarts. The place is always packed, the carts never stop circulating, and we always leave stuffed. 2917 W. Mississippi Ave., 303-936-0089, starkitchendenver.com
- Chef-owner Milan Doshi's traditional Indian breakfasts are reason enough to book a night at the Queen Anne Bed & Breakfast. Guests are treated to a complimentary morning meal, and if you're lucky, you'll hit on a day when he's whipping up aloo paratha (a savory potato pancake with garlic, ginger, and chile). 2147-51 Tremont Place, 303-296-6666, queenannebnb.com
- Denver is about 4,000 miles away from Ireland, but you can forget the distance during weekend brunch at Casey's Bistro and Pub in Stapleton. We dare you to finish their Authentic Irish Breakfast plate of two eggs, rashers (thick slices of Irish bacon), bangers (pork sausages), black and white pudding (more sausage), sautéed mushrooms, roasted tomatoes, and Irish brown bread. 7301 E. 29th Ave., 720-974-7350, caseysbistroandpub.com
Cherry Creekers know to order an Americano and a dried cherry scone at So Perfect Eats (278 Fillmore St., 303-862-9074, soperfecteats.com), while biscuit lovers make their way to Crestmoor's Rise & Shine Biscuit Kitchen and Cafe (330 Holly St., 303-322-5832, riseandshinedenver.com) for the sometimes sweet, sometimes savory flavor du jour. At Wooden Spoon Cafe & Bakery (2418 W. 32nd Ave., 303-999-0327) in Highland, the pan au chocolate is our go-to choice—or head to Trompeau Bakery (1729 E. Evans Ave., 303-777-7222) near DU for the ham-and-cheese-filled croissant. In Five Points, don't miss Hutch & Spoon's (3090 Larimer St., 303-296-2317, hutchandspoon.com) feta and egg breakfast sandwich or the filling oatmeal latte at Crema Coffee House (2862 Larimer St., 720-235-2995, cremacoffeehouse.net). Breakfast burrito lovers know Little Anita's (multiple locations, littleanitas.com) wraps up bulging potato, cheese, and chorizo burritos in mere minutes.
Uncomfortable Luxury
Breakfast in bed can be awkward—but it's always worth it.
A few weeks ago, my husband and I spent a night away from the dog, the laundry, and the alarm clock. We packed a duffle bag and drove five miles from our home in Wash Park to the new Four Seasons hotel downtown. We enjoyed a splendid dinner, ordered a nightcap, and then fell into the pristine-white bed linens, pleased with our mini vacation. Before we dozed off, a giddy smile spread across my husband's face as he said, "In the morning, we're totally ordering breakfast in bed."
I wasn't nearly as excited about taking my tea and toast between the sheets. Don't get me wrong, I dig the eating part. Eggs, hash browns, a cup of coffee, some jelly-slathered toast—now that's the way to start the day, especially if you don't have to cook it yourself.
It's the delivery of these tasty morning eats that puts me ill at ease. The five minutes from the time a stranger knocks at the door and then invades what has, at least temporarily, become my bedroom is brutally embarrassing. Watching the server maneuver around my overflowing suitcase or a towel crumpled on the floor makes me feel self-conscious. Making small talk about how we're liking our stay while still in pajamas is humiliating. And feeling like I should've actually made the bed before someone came to visit defeats the point of breakfast in bed.
But I have to admit that, at the Four Seasons, the decadence was worth the discomfort. There, breakfast came on a nifty cart that folded out into a white linen–covered two-top with a discreet food warmer stowed underneath. Jams, cream, sugar, hot sauce, salt and pepper, butter at room temperature—everything was at our fingertips. And the food. Ah, the food. The eggs Benedict had a thick slice of salty ham in place of the typical Canadian bacon and a tangy hollandaise that was plate-licking good. The egg-white omelet with roasted tomatoes, mushrooms, and goat cheese was so rich I didn't even miss the yolks. Yes, I cringed a little when our friendly server tried to fill the silence, but by the time I took my first bite—all while leaning up against the crisp pillow—I'd forgotten all about it. —Lindsey B. Koehler
- Even if the mere thought of beer makes you hiccup, order Gallop Café's PBR biscuits and gravy. The suds lighten the biscuit, which comes topped with scrambled eggs and sausage gravy. 2401 W. 32nd Ave., 303-455-5650, gallopcafe.com
- El Diablo's chilaquiles are the ultimate morning-after grub: Layers of corn tortilla chips are simmered in mild guajillo salsa before being topped with scrambled eggs, queso, and crema. 101 Broadway, 303-954-0324, eldiablorestaurant.com
- If you can handle the line at Lucile's, reward yourself with the Cajun breakfast: spicy red beans, poached eggs, and grits—doused in hollandaise. Multiple locations, luciles.com
- Under the Umbrella's smothered breakfast burrito—egg, cheese, potatoes, green chiles, and bacon—comes wrapped in a tortilla big enough to fill a dinner plate. 3504 E. 12th Ave., 303-256-0797, denverbakeryandcafe.com
- The best time to visit Breakfast King is in the wee hours of the morning. Take in the 1970s kitsch and the eclectic crowd over eggs (any style) and hash browns. 300 W. Mississippi Ave., 303-733-0795
- Steuben's first sold its chicken and waffles as a New Year's Eve special, but its popularity has landed the dish on the regular brunch menu. We just wish we could order it for dinner, too. 523 E. 17th Ave., 303-830-1001, steubens.com
- At Sam's No. 3 we go for the Greek omelet, stuffed with gyro meat, feta, tomato, red onion, and a side of tzatziki. 1500 Curtis St., 303-534-1927 and 2580 S. Havana St., Aurora, 303-751-0347, samsno3.com
The Elusive Bacon-Egg-and-Cheese
While working two delivery jobs in New York years ago, I made it my mission to try breakfast sandwiches at every deli I came across. Crispy bacon, a slightly runny egg, and a melted slice of cheese, all cooked to order and crammed into a soft kaiser roll: It's breakfast perfection. Denver, unfortunately, is home to an abundance of lousy breakfast sandwiches, featuring microwaved-egg hockey pucks, flaccid slices of bacon, and awful bread. For a few years, I limited myself to the very solid N.Y.-style sandwich at Deli Zone in LoDo (1601 Blake St., 720-904-1000, delizone.net), though I'd advise ordering it with one egg instead of two, to let the bacon and cheese shine through. Recently, though, I've made a bunch of joyful breakfast sandwich discoveries. The whizzes at Masterpiece Delicatessen in LoHi (1575 Central St., 303-561-3354, masterpiecedeli.com) cook up a bacon-egg-and-cheese on a bagel that's so flavorful you can leave the hot sauce on the table. And although I'm a traditionalist—bagel or roll, please—the egg sandwiches on house-made biscuits at Hi-Rise (2162 Larimer St., 303-296-3656, hirisedenver.com) have won me over with their rich, pillowy goodness. Finally, for a true New York deli experience, I head south to The Bagel Deli & Restaurant (6439 E. Hampden Ave., 303-756-6667, thebageldeli.com), a family joint that's been around for 53 years but escaped my attention until lately. Their egg sandwich with beef "baken" is a hearty, meatier take on the traditional sandwich. Don't forget a few black-and-white cookies to go. —Patrick Doyle
Why I Hate Brunch
The case against a hackneyed waste of time and money.
Weekend breakfasts are brilliant. There's time to relax, unfurl, and dig into a plate of eggs, bacon, pancakes—whatever. Thirty minutes, in and out: A bit of food, a jolt of caffeine, and you're off. Ready for a bike ride, to watch the game, to build a fort with your kids. Doesn't matter. Breakfast launches your day.
Brunch, on the other hand, becomes your day. It's an overindulgent, fawning, yuppie tradition that we ought to have left in the last decade with the dying gasps of Sex and the City and the Bush administration. Consider: You arrive at your superhip restaurant at 11 a.m., put in your name, and find a 45-minute wait. You hang out on the patio, sipping your $9 Bloody Mary made with sustainable tomato juice and served in a Himalayan-pink-salt-rimmed glass, eavesdropping on your neighbor's success on Match.com. Your pocket buzzes: It's a text from your lazy-friend-who-has-to-cancel, so you tell the hostess you're down to a table of four, but oh-wait-that-couple-you-met-last-night-is-coming, so you'll need a six-top. She gives you the evil eye while pouring the vodka for your second round of Bloodys. Gulp.
Finally you're seated, squished between a table of hungover college kids and another full of toddlers, one of whom wipes his syrupy hands on your coat while the others let out battle shrieks. The menu arrives and you notice it adheres to the law of Magical Brunch Egg Inflation, by which 10-cent eggs are converted into $14 eggs. So, you order your cream cheese–stuffed French toast oozing with syrup, or your decadent eggs Benedict, because, of course, you can't order something light—like, say, oatmeal with fruit—because you're going to split the check, and only a sucker pays $23 for oatmeal. You gorge yourself, talk about kids or the bar last night, and order another round of drinks. While you're fishing around for the last pickle in the Bloody Mary bar, the bill arrives, and, holy shit, that's a lot of money! Why didn't you just go to a nice restaurant for dinner and get a bottle of wine?
That's brunch: It's 2 p.m., you're buzzed, and your day is shot. Hope you had fun.
So: Please don't invite me to brunch, ever. I will not go. Breakfast, on the other hand? I'm there. —PD
- Denver's newest powerbroker breakfast spot is Edge Restaurant inside the Four Seasons, where chef Simon Purvis stacks the menu with thoughtful fare. Not to be missed: the Front Range hash with eggs any style (we prefer over easy), braised buffalo, Yukon potatoes, bell peppers, and a zippy chipotle hollandaise. 1111 14th St., 303-389-3000, edgerestaurantdenver.com
- Ellyngton's breakfast begins at 7 a.m., so you can dine early and still get to the office on time. Keep it light with a broiled grapefruit followed by house-made granola, or go big with the Denver omelet. 321 17th St., 303-297-3111, brownpalace.com
- Racines is a gathering place for the politicos and local movers and shakers, so you'll be rubbing elbows over your skillet breakfast or buttermilk pancakes. (If you're meeting with the opposition, you'd be wise to head elsewhere.) 650 Sherman St., 303-595-0418, racinesrestaurant.com
- Trying to impress a client? Head to the quiet, handsome dining room at Elway's. Order the springy asparagus and mushroom frittata—expertly paired with fire-roasted tomatoes and rosemary breakfast potatoes—for a dish that's light but filling. 1881 Curtis St., 303-312-3107, elways.com
Bagels Worthy of Consumption
There's a reason there's nearly always a line outside of Moe's Broadway Bagel (multiple locations, moesbagel.com): The shop makes killer bagels (not squishy or stale), in 16 varieties, including traditional stalwarts like onion and poppy, as well as newer, worthy flavors like tomato-cheddar and cranberry-walnut. When we're farther south, we head to the Bagel Deli (6439 E. Hampden Ave., 303-756-6667, thebageldeli.com), where the rounds are so fresh and tasty—crispy on the outside, soft on the inside—that toasting them should be considered blasphemy. —PD
Cracking the Shell
How I learned to scramble eggs.
Hand me a recipe and chances are I'll master it on the first try. I can bake multitiered cakes and homemade breads, stir together a gorgeous roux, and turn out a mean duck breast—all without a problem. But I cannot make eggs. Scrambled, fried, basted, folded into an omelet…every rendition is disastrous: hard, sulfuric, inedible. They are so bad that my three-year-old daughter steadfastly refuses to eat any egg cooked by me. Instead, my husband mans our egg pan and fills our plates with buttery, perfect goods every blessed time.
My eggy failure weighing on me, I cajoled a lesson from Snooze's Scott Bermingham and Spencer Lomax. First, we talked basics: Use a nonstick pan, add a dash of half-and-half for scrambled (not skim milk, which has a high water content), and most important, use high-quality eggs. Aside from switching from milk, I was doing everything right. Except I wasn't.
Over the hot stovetop, I watched as Bermingham melted butter in a pan and began to scramble a mixture of three eggs and half-and-half. I immediately identified my cardinal sin: While Bermingham constantly jostled the pan and stirred its contents with a spatula, I let my eggs sit for a few seconds. Another mistake: Where I would cook the mixture until it was cooked all the way through, Bermingham pulls his off the stovetop just before it's done. The idea is that eggs continue to cook slightly, even after they've hit the plate. A sprinkle of kosher salt and I tasted a forkful of Bermingham's light prototype. Heavenly.
Then came the moment of truth: I poured a blend of eggs and half-and-half over bubbling butter and immediately began scrambling. It felt wrong, not letting the eggs sit in peace for a brief moment, but I could tell from the encouraging nods that things were going well. A minute or so later, I plated a pile of shiny scrambled eggs that looked and tasted just like the pros. I tried again and again with the same results. Three dozen eggs later and I was christened an egg cook. Now, even my daughter agrees. —AMF
Breakfast Bonus:
- We could go to Root Down (1600 W. 33rd Ave., 303-993-4200, rootdowndenver.com) for the butter alone. Pastry chef Samm Sherman uses unsalted Plugrá butter as a base for spices such as nutmeg, ginger, cinnamon, and black pepper. Our favorite combo: the savory and sweet white miso–vanilla.
- If you grew up on IHOP's flavored syrups, Syrup's (300 Josephine St., 720-945-1111, syrupdenver.com) eight offerings are your heaven, with blends ranging from maple-vanilla to apricot. Our go-to is the fruit-forward blackberry.
- Ever the farm-to-table restaurant, Duo (2413 W. 32nd Ave., 303-477-4141, duodenver.com) features house-made, seasonal preserves worthy of smearing on flaky breakfast pastries—or even replacing syrup on the French toast.

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Her Bad Hair
Because I've nothing to add to all of the post-Oscar commentary that is circulating the Internet (except, perhaps, this: what was up with all those puke tones? Mint green? Coral? SALMON? Almost made it possible to overlook the hideous bow on Nicole Kidman's mercifully non-puke-toned dress. Almost.)
And, because any discussion that I might offer about this today would rapidly deteriorate into cursing. (Not least, because it makes this joke now seem profoundly unfunny.)
And, because I am sick and snotty and cranky and - consequently - in the mood for a little self-flagellatory humiliation.
And - last but not least - because this fine lady threw down the gauntlet, and who am I to resist a good gauntlet?
For all of these reasons, and, possibly, a great many more that will only occur to me after I have swilled some more Nyquil, I offer you HER BAD HAIR, BANGS EDITION:
Late Eighties Goth Bangs. Hair dyed a distinctly unflattering shade of black; eyebrows carefully pencilled in with black pastel crayon smuggled out of art class because killjoy mother would not let me wear cosmetics beyond lip gloss (which, I needn't add, represented a serious hindrance to my goth aspirations.) Note teasing of bangs at crown: lower part of the bang is brushed down across forehead; upper part is brushed upward in spiky faux pompadour. Art.
Late, Late Eighties Bangs Of Desperation. Somebody saw Risky Business, seven years too late. So. Sad.
Early Nineties Bangs Of Despair. Short, heavy, blunt bangs never go with long hair. Which is likely why I look so miserable. That, or the hideous green dress. Or both. (Note, too, that this picture provides incontrovertible evidence that Bad Bangs compromise one's ability to appreciate things of beauty and/or adorableness. Possibly because they pull too forcefully and unevenly upon the frontal lobe, but that's just a guess.)
Mid-Nineties Bangs Of Ambiguity. AKA Her Bad Bob, First Prototype (Version Red). Early effort to work out the precise proportional relationship between length and heaviness of bang and length and degree of layering in bob, while taking into consideration variations on colour (experimenting with taking strawberry blonde into the deeper, more burnished reds) and angle of cut (angle forward along chin line).
Her Bad Bangs, 2007. Or, the iBob. Bangs now an artfully layered fringe that hangs neatly at point of eyebrow, thanks to skilled (and expensive) hairstylist and ceramic flat-iron technology. This will last until next hair-washing, at which point bangs will flip sideways and tidy bob layers will flip into strange Betty Boop-like wave, and I will resort to periodically pulling bangs and sides back with WonderBaby's toy tiara to keep them from flopping into my face while I am hunched over my laptop.
And no, you will not see a picture of that. I have my dignity.
On a more serious note, support is needed in the Basement. Please, when you have a sec, pay a visit...
Oh, and? Many, many thanks to OTJ, Mom-NOS and Kyla for the awesometasticness that is nominating (naming?) me for a Thinking Blogger Award. Which, well... me? Thinking? REALLY?
It's supposed to be a meme-ish kind of award, so I'm going to have to give some thought to how I'll pay this forward. Stay tuned.


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Crested Butte features incredible backcountry and extreme opportunities in a remote and captivating package. It's also got more lift-accessed extreme terrain than anywhere else in the nation. You may need to purchase a ski-pass, but it's all avalanche-controlled (what's known as sidecountry, rather than backcountry). Few are the powder hounds who miss the constant threat of imminent burial under several tons of snow.
If you're experienced at off-piste skiing, take the lift up, and hightail it into the sidecountry. If you're experienced at backcountry, the Crested Butte region has no shortage of terrain; for an overnight, try booking one of the two huts in the neighboring historic mining town of Gothic through the Crested Butte Nordic Center. And if you want to get hardcore, hire the very excellent Crested Butte Mountain Guides to take you off the grid (they offer two-day backcountry clinics, avalanche classes, ice-climbing clinics, and mountaineering, as well as personalized and private half- and full-day trips).
Need more reasons? Crested Butte is one of the few surviving authentic ski towns left in the West. If funky former mining shacks-turned-pizzerias, snow tire-outfitted cruiser bikes and lopsided saloons (all in a three-block radius) are your thing, CB is sure to steal your heart.
Looking for something less extreme? Explore the 55-kilometer trail system put in by the Nordic Center. It has varied terrain and accommodates both cross-country skiers and snowshoers. You'll need to purchase a pass from the center (an adult one-day pass, $15).
Competitive types will also love CB's wacked-out winter festivals such as the Alley Loop, a 21k costumed Nordic race through the town's back-alleys and trails, and the Grand Traverse, which takes competitors over the Elk Mountains from CB to Aspen (also a great option for backcountry enthusiasts).
In your recovery time, there are seasonal moonlight Yurt Dinners (ski or snowshoe in), as well as horseback riding, dogsledding and Snowcat driving lessons (seriously!).
Crested Butte refers to the small, historic former mining town; Mt. Crested Butte, where the resort is located, is three miles away. There are amenities in both places; where you stay depends upon your needs. If you want ski-in access, luxury accommodations, or don't care about nightlife, stay on the mountain. If you're on a budget, looking to tear it up both on the slopes and in the bar, or want a more "local" experience, opt for town lodging. There's a free Town Shuttle (look for the groovy, multi-colored, hand-painted blue and white buses) that runs until around midnight. After that, you'll need to call Alpine Express shuttle service. Whatever you choose accommodation-wise, CB has lodging for every price point and taste.
Crested Butte International Hostel: Clean and quiet, but lacking in personality as hostels go, this is nevertheless a safe, inexpensive place for solo travelers, couples and families to stay. It's right in town, and offers plenty of free parking. From $39.
visitcrestedbutte.com 615 Teocalli Avenue
Nordic Inn: This remodeled chalet-style property just reopened on December 15, under new ownership. The longest-operating lodge in Gunnison County, the 50-year-old Inn is just 500 yards from the slopes, and has a mellow, welcoming atmosphere, thanks to the friendly staff and roaring fire in the lobby. Half of the 28 rooms have been renovated, and come with plush down pillows and comforters, high-thread count sheets, boot dryers and rustic, Colorado beetle-killed pine ceilings. The remaining rooms, also slated for refurbishment, are an ode to '80s grooviness, but are comfortable, bright and spacious. There's also free shuttle service, continental breakfast, and Wi-Fi; pet-friendly and handicapped-accessible rooms also available. From $169. nordicinncb.com 14 Treasury Road
The Ruby of Crested Butte: Located in town, this six-room "luxury bed-and-breakfast" is one of two small accommodations in Crested Butte proper. If homey rooms with both vintage and modern touches and lots of sunlight are to your liking, you'll love this sweet little inn. Legendary hot, organic breakfasts, free afternoon wine, pet-friendly rooms, and great packages add to its list of attributes. From $129.
therubyofcrestedbutte.com 624 Gothic Avenue
Pioneer Guest Cabins: If you've got AWD (ideally) and like your lodging off the beaten path, stay in one of eight adorable, fully-decked-out cabins 8 miles south of town. Located in the Gunnison National Forest along Cement Creek, the only neighbors you're likely to see are fox, deer or elk. Cabins have either two or three beds. From $119.
pioneerguestcabins.com 2094 Cement Creek Road
Eat and Drink
The word is starting to get out that CB trumps even Aspen for the quality and diversity of its restaurants. From fine dining to sandwiches, there's a lot to choose from. As unoriginal as some of the below listings may be, they're here for a reason. You can't argue with success – especially when people are willing to wait up to an hour for a pizza; it really is that good.
Izzy's: If you've got time on your hands – because there's always a line, and never enough seats at this micro-breakfast/brunch spot – this is the local's favorite. When you see the golden latkes spilling over the edges of their plates, and tricked up breakfast bagels, egg dishes and sandwiches passing by, you'll understand why.
facebook.com/pages/Izzys/149179161784362 218 Maroon Avenue
Lil's Sushi Bar and Grill: Super-fresh (never frozen; fish is Fed-Ex'd in six days a week), seriously amazing sushi, and shrimp tempura that will leave you licking the plate (it's all in the sauce, baby). There's also plenty of goodness from the robata grill, but do yourself a favor: sit at the bar, and ask chef/owner Matthew Smith for whatever's looking good that day. Happy hour yields some insane deals, including nigiri starting at $2.50 and rolls at $3.00, plus $3 well drinks, and $6 specialty cocktails and wine. Family-friendly, casual fine dining, with a diehard local following.
lilssushibarandgrill.com 321 Elk Avenue
The Secret Stash: Girl backpacks around world, and learns about food from her restaurant-owning Sicilian relatives. Girl meets boy who works in pizzeria, and moves to Crested Butte. Girl and boy open pizzeria in old, crazy-funky-boho ski house with crooked doorways and slanted ceilings, and upstairs seating floor cushions. A line forms out the door, and nearly 13 years later, nothing's changed. This pizza will change your life. Hurry, because The Stash is moving to a new location this summer, so they can add another pizza oven and eliminate the wait. Personally, we're sad to see it go. Never has patience felt like such a virtue.
stashpizza.com 21 Elk Avenue
Dogwood Cocktail Cabin: If a liquid dinner with some light snackage is your plan of action, this literal cabin on a side street is a goldmine in disguise. Wash down small bites such as tostadas, soft pretzels, or the more substantial blue cheese fondue with something from the extensive cocktail menu. Be patient, because mixing these babies takes time, but the rewards are sweet (or hot, bubbly, beery, or martini, as the case may be). Sip a Rosebud (vodka, rose water, cranberry, and sparkling wine) or the Juan Connery (Scotch, Pimm's, chipotle bitters), in a candlelit atmosphere that's rustic, yet seductive. Love.
thedogwoodcocktailcabin.com 309 Third Street
Getting Around
Crested Butte is approximately four-hour drive southwest of Denver, depending upon weather. While it's more spread out and isolated than most ski areas, you can still get by without a car. If you fly into Gunnison-Crested Butte Airport, you can take the Alpine Express shuttle up-valley, and there's a free Town Shuttle that runs every 15 minutes. To get around points south of town, there's the free, Gunnison Valley RTA bus.
Adventure Tip
The sheer volume of backcountry in this remote region means you should take avalanche safety extra seriously (then again, when should you not?). Avoid heading out on your own, always let someone know where you're going, and equip yourself with a beacon, probe and shovel. Avalanches are common here, so be sure you check in with ski patrol before embarking on any backcountry pursuits. Don't try to be superhuman. Just be safe.
[Photo credit: WarzauWynn]


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Saturday, October 31, 2009
Cranberry Soufflé - Pink Saturday
From the kitchen of One Perfect Bite...A soufflé is a magnificent egg creation that should be served hot from the oven. It can be sweet or savory and, when the planets are in perfect alignment, it will tower above the mold in which it bakes. Soufflés collapse as they cool, so efforts to photograph them can be heroic. My only usable pictures were taken while they were still in the oven. The soufflé was created in the 19th century by chef Antonin Carême, who was arguably the first celebrity chef. While his culinary achievements are legendary, he is also remembered as being a prolific food writer and as the man who created the chef's hat, the toque. I'll wager he'd hate to know that the toque is included in his biography.
Soufflés rise because stiffly beaten egg whites trap air and allow them to expand with the heat of the oven. There are two components to a soufflé; a base which can be a sauce, pastry cream or puree and stiffly beaten egg whites that are used to lighten the base. There are several tricks to making a successful soufflé. A pinch of table salt added to the whites and using a collar to guide the soufflé as it rises are among them. More important still is a can-do attitude. The only hard and fast rule I have to share with you is don't open the door while the soufflé is baking. It will deflate like a balloon.
This cranberry soufflé is the creation of Michel Richard, the executive chef at Citronelle. It actually is very easy to do. It uses a puree of cranberries and sugar as a base and it requires no collar as it bakes. If you want your family or guests to see the soufflé at the height of its glory move it quickly from the oven to the table. This soufflé deflates quickly because there is no flour in it. I used a blender to puree the cranberries, adding small amounts of water only as need to continue processing. The puree should have the consistency of a bechamel sauce or pudding, so use water sparingly. I have everything ready to go before I begin to beat the egg whites. I do add a pinch of table salt to the whites and I make it a point to throw a pinch over my shoulder for luck. This is a wonderfully seasonal recipe. I hope you'll give it a try and enjoy this lovely cranberry creation.
Cranberry Soufflé...from the kitchen of One Perfect Bite
1/2 cup fresh cranberry purée mixed with 1/2 cup of granulated sugar
1/2 cup of sugar, plus another 1/2 cup for coating soufflé dishes
2 tablespoons butter, softened
4 egg whites
5 (6-oz.) soufflé dishes
1) Preheat oven to 325 degrees F.
2) Puree cranberries and mix with 1/2 cup sugar in a medium sized bowl. Set aside.
3) Using a pastry brush, generously coat soufflé dishes with butter, then coat them with 1/2 cup sugar. Turn them upside down to remove excess sugar. Set them on a baking sheet.
4) Quickly beat egg whites with a pinch of table salt, adding a 1/2 cup of reserved sugar a teaspoon at a time, until soft peaks are formed.
5) Fold whites into cranberry purée. Spoon batter into soufflé dishes. Bake for 25 minutes. Serve immediately with whipped cream, or vanilla ice cream. Yield: 5 servings.
Recipe courtesy Of Michel Richard.
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.
66 comments :
- Pat @ Mille Fiori Favoriti said...
Thy look absolutely divine, Mary! So light an puffy. I haven't made a souffle in ages ... and seeing these I'm encouraged to make one soon.
Happy Pink Saturday! - October 31, 2009 at 1:58 AM
- Regina said...
I love this Mary. Wonderful.
Enjoy the weekend. - October 31, 2009 at 2:03 AM
- Elena said...
Mmmmm, looks nice & I'm sure tastes good .... Happy pink saturday Mary.
Have a lovely week.
ciao for now,
Elena :) - October 31, 2009 at 3:50 AM
- tracieMoo said...
Wow.. these looks really great.. Any other fruits that I could replace cranberries with? It's kind of hard to get them here.. Thanks for the sharing the recipe!
- October 31, 2009 at 4:28 AM
- Federica Simoni said...
mmmm..che delizia!
- October 31, 2009 at 5:30 AM
- My Little Space said...
Soooo lovely! Look really smooth and tasty.
- October 31, 2009 at 6:22 AM
- Lorie said...
Never made one. These are too pretty with that beautiful pink color.
- October 31, 2009 at 8:21 AM
- Bunny said...
I always have to have my bib on when I come here for a visit. These look absolutely delicious. What beautiful Pinks for Pink Saturday. Enjoy
- October 31, 2009 at 8:54 AM
- Tracey said...
Mmmm..what a fun treat this would be to make!!
- October 31, 2009 at 9:23 AM
- Mollye said...
OOOOOOOOOOh Miss Mary, these look smooth and verrrrrrrrrrrry satisfying. I figured you would have some sort of pink pumpkin cookie today! Hugs, Mollye
- October 31, 2009 at 10:13 AM
- Patricia @ ButterYum said...
I love Michel Richard... that means these souffle were excellent! Great job!
- October 31, 2009 at 10:36 AM
- Katy ~ said...
If I made these, it would be one of the heights of my cooking achievements. Grins.
- October 31, 2009 at 10:53 AM
- Michelle said...
Mary-This is such a great post for today...just love the history you provide and how fun are souffle's love the few ingredients needed. I can only imagine the dishes, utensils and pans, you must possess...you must be very organized. Have a great day.
- October 31, 2009 at 10:53 AM
- Nancy said...
Looks like a yummy treat. Happy Pink Halloween. xoxo Nancy
- October 31, 2009 at 11:17 AM
- Maggie said...
They look scrumptious!
Thanks for visiting the French trick r treaters, we had fun!
Maggie - October 31, 2009 at 11:29 AM
- Mary Bergfeld said...
tracieMoo, you can use any fruit puree as long as it has the same consistency of a bechamel or pastry cream.
- October 31, 2009 at 11:40 AM
- Mary Bergfeld said...
Michelle, you'd be surprised at how little equipment I have in my kitchen. I try to keep gadgets to a minimum.
- October 31, 2009 at 11:41 AM
- Lyndas recipe box said...
These are gorgeous, Mary! I've always been wary of making a dish like this, but I'd certainly love to try yours..its beautiful!
- October 31, 2009 at 11:44 AM
- Foodiewife said...
My first, recent, attempt with a savory souffle turned out fine. I'd love to make a sweet one, and this one would be lovely. Great tips-- but one more thing... have fresh batteries in your camera! I'm speaking from experience. Mine died on shot #2 and the deflating was already on the way. It's so fun to see them puff up! Love this recipe, because it's so different.
- October 31, 2009 at 11:57 AM
- Glennis said...
Wow!! That looks delicious! Mmm! I'm going downthread to see your pan de muerto.
Happy Pink Saturday! - October 31, 2009 at 11:59 AM
- The Cooking Photographer said...
Beautiful Mary. So perfect and fluffy and I learned something too!
Laura - October 31, 2009 at 12:09 PM
- JJ said...
I was already feeling hungry - now I'm starving! Those pink souffles look delicious & I will give them s try.
Happy PS
JJ - October 31, 2009 at 12:16 PM
- Donna-FFW said...
How lovely, so smooth and puffy with such gorgeous color!!
- October 31, 2009 at 12:39 PM
- kayellen said...
oh yummy!!!
Happy Pink Saturday:)
KayEllen - October 31, 2009 at 12:56 PM
- Ivy Lane said...
My mouth is watering !! The photo is worthy of a cookbook! Beautiful!
Happy Pink Saturday! - October 31, 2009 at 12:59 PM
- NKP said...
How wonderful!
I have yet to make a souffle, but these pink beauties are calling my name.
I have a thing for chefs hats, I have two now, I guess I owe Careme a thank-you! - October 31, 2009 at 1:24 PM
- Ann said...
I love that color, its super cool and looks sooo silky smooth and yum
- October 31, 2009 at 1:37 PM
- CC said...
They look beautiful..and I can just imagine a spoon going into one of these pretties. Yummmmm. I would like to have one now...what a beautiful site you have with all the great recipes. Happy Pink Saturday and have a wonderful Halloween.
- October 31, 2009 at 2:20 PM
- Char said...
That eye candy looks YumO. It's a delight to come in here every week and see what you have been up to Mary, what you are sharing with the rest of us...thankyou so much for taking the time to bring us great food every week, Happy Pink Saturday my friend and Happy Halloween, Char
- October 31, 2009 at 2:42 PM
- The Chef In My Head said...
Mary, these are so sweet and pretty! I have a collection of small ramekins that I need to put to good use, this is a perfect idea. Your story about Lily was beautiful and very touching. What a beautiful personal Guardian Angel you have and I'm sure you blessed her life in many ways as well. Happy Pink Saturday! LeslieMichele
- October 31, 2009 at 2:42 PM
- LADY JANE said...
Yum! This looks wonderful! Sounds wonderful and I'm going to have to try it...the post for the hot chocolate looks to yummy too for a cold day like today! Hsppy PS
- October 31, 2009 at 2:43 PM
- KathyB. said...
Oh , delectable looking ! Pink with cranberries! I have never made a souffle' before but just might try this!The history and stories you add to your recipes are very interesting . Do you read cook books and bios of chefs and cooks?
I DID make your recipe for cranberry/apple pie and will post a picture of it soon. It was delicious,and the filling was pretty too. It is a recipe I will use over and over! Thank-you. - October 31, 2009 at 3:37 PM
- suesueb said...
Absolutely beautiful and scrumptious looking! I love your blog, it always makes me so hungry though!! Happy pink week and Happy Halloween!
- October 31, 2009 at 3:50 PM
- George Gaston said...
Nothing like being served one's very own soufflé! Mary, these are perfect for the upcoming holiday season. Many thanks...
- October 31, 2009 at 3:59 PM
- stefanie said...
they are beautiful!!!!! almost to pretty to eat..almost
- October 31, 2009 at 5:25 PM
- Tara said...
It looks like a cup full of fluffy pink goodness! Happy Pink Saturday and have a loveleigh weekend!
- October 31, 2009 at 5:26 PM
- Janean said...
perfect combo: looks beautiful and tastes good! yay!
- October 31, 2009 at 5:28 PM
- Michelle said...
WOW..what a luscious looking dessert and perfect for Pink Saturday!!
- October 31, 2009 at 5:54 PM
Oh,so very yummy looking, mary!...
my mouth is watering!
lovely for Pink Saturday...
gypsy - October 31, 2009 at 7:24 PM
- Sara Chapman in Seattle, USA said...
My god these are adorable. You're almost getting me to try them, but not quite. I'll admire yours. So cute I can hardly believe it.
- October 31, 2009 at 8:08 PM
- Miss Rhea said...
Yum !! That looks wonderful !! i know I mine would come out like a Pink Pancake though, lol ! :) Happy Pink Saturday !!! :)
- October 31, 2009 at 8:15 PM
- caren said...
Looks delicious! Reminds me of merangue (sp?)! Happy Pink Saturday!
- October 31, 2009 at 8:23 PM
- SmilingSally said...
I'd never be able to accomplish this one, Mary. Happy Pink Saturday.
- October 31, 2009 at 8:42 PM
- Claudia said...
Oh, I love souffles - this cranberry souffle looks scrumptious! Happy Pink Saturday!
- October 31, 2009 at 8:55 PM
- Grace said...
Oh My Goodness! What a yummy post! Happy Pink Saturday...I definately have to try these thanks for the recipe. Grace
- October 31, 2009 at 9:40 PM
- Stephanie Suzanne Designs said...
Happy PiNk Saturday and Halloween...
This is pure eyecandy....perfection!! It's fun to read about about food the way that you present it. :0)
Thanks so much for dropping by for a visit. I enjoy reading your kind comments. :0)
Scatter Bliss...
Stephanie - October 31, 2009 at 10:57 PM
- Shirl said...
Hello Mary, Happy Pink Saturday! Thank you so much for stopping by and leaving a sweet comment. This looks delish! I'll have to try it!
Blessings, Shirl
Shirls Rose Cottage - October 31, 2009 at 11:51 PM
- peggy gatto said...
this sounds so wonderful! And, I think I can do this!!!
Mamy thanks!! - November 1, 2009 at 12:31 AM
they look totally scrummy must have a try one day have a fab pink week
- November 1, 2009 at 4:56 AM
- Deb in Hawaii said...
Amazing--they are so high and very pink too! ;-)
- November 1, 2009 at 5:27 AM
- Unknown said...
I love cranberries; most people find them too tart. What a great idea! Thanks for the visit.
- November 1, 2009 at 7:10 AM
- melissa said...
Absolutely devine! Perfect Pink Saturday Post!! :)
- November 1, 2009 at 7:41 AM
- Dru said...
Wow - these are absolutely gorgeous! Such a beautiful shade of pink. Thanks for stopping by my blog, it's so appreciated. We were out of town yesterday, so I''m playing a little catch up today! Hope you had a nice Halloween and Happy Pink Saturday to you. Oh, and I had totally forgotten about French Onion Soup - my husband has wanted some for ages and I just keep forgetting. I'm definitely going to make your for him!! Thanks for sharing!
- November 1, 2009 at 8:15 AM
- Summer Gypsy said...
What a lovely souffle! Beautifully delicious Pink Saturday Post! This is so perfect for the upcoming holidays! So glad that you visited me this morning! So happy to find your blog! Everything looks delicious. I love onion soup! I can smell it cooking from your recipe.
Marilyn - November 1, 2009 at 10:28 AM
- Vicki said...
Oh, Mary, it looks delicious and such a pretty color! Blessings to you and happy November! Thank you so much for stopping by for a visit. You always brighten my day! Vicki
- November 1, 2009 at 11:09 AM
- Beverly said...
Oh, Mary. What glorious puffs of pink heaven. They are gorgeous.
Happy Pink Saturday. - November 1, 2009 at 11:40 AM
- Unknown said...
It looks pretty and sounds delicious. Thanks for the backstory on the souffle as well!
- November 1, 2009 at 5:30 PM
- Julie said...
Those are beautiful and look so delicious!
- November 1, 2009 at 6:33 PM
- Unknown said...
Se ve delicioso.
Happy Pink Saturday!!! - November 1, 2009 at 8:39 PM
- Tricia said...
Mary, you are an absolute artist with food - I can't believe how beautiful and yummy your dishes all look. I am going to have to make your apple lady apple cake too. It looks too good to believe. What a happy circumstance to have gotten this recipe. Thank you for sharing! And thanks for stopping by my blog. I hope you are having a wonderful weekend. I hope your family appreciates your wonderful gift with food.
Tricia - November 1, 2009 at 9:48 PM
- Zurin said...
That looks magnificient! Ive never made souffle bcos ts too scary...in case it doesnt rise...but perhaps one day I will! So beautiful ur is n the colour is so sweet ..LOVE it. tq 4 sharing :)))
- November 2, 2009 at 8:45 AM
- storyteller said...
Oh my! My mouth is watering from all your tasty photos and recipes as I play 'catch up' this morning. It's been a busy few days and I've fallen WAY behind in so many ways. I've snagged your French Onion soup recipe as it's one of my absolute favorite meals on a cool day. Thanks again for sharing and for visiting each of my blogs. It's a pleasure to have made your acquaintance in this virtual world.
Hugs and blessings, - November 3, 2009 at 10:46 AM
- Ciao Chow Linda said...
what a pretty pink souffle. Would never have thought to use cranberries, but it looks like something I'd want to try.
- November 3, 2009 at 2:24 PM
- Giulia said...
Semplicemente fantastico! Complimenti!
- November 3, 2009 at 4:45 PM
Oh my...those are gorgeous!! Do I dare try to make something like that? Nahhhh. My Bobby G. wouldn't appreciate it. :) Happy (way late) Pink Saturday Mary.
- November 3, 2009 at 7:37 PM
- Ju (The Little Teochew) said...
The most beautiful souffles I have ever seen!!
- November 7, 2009 at 4:15 AM


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Kim Kardashian & Kanye West Getting Married THIS WEEK ... PRIVATELY
Kim and Kanye Getting Hitched THIS WEEK
Kim Kardashian and Kanye West are doing something that seems to go against their DNA ... getting married PRIVATELY and without fanfare, and we're told it's going to happen this week.
Sources connected with the couple tell TMZ ... they already have a marriage license and plan to tie the knot before the week is out.
We're told it's strictly on the QT ... so much so they got a "confidential" marriage license so no one officially knows.
Sources tell us ... with a confidential license, K&K won't have to appear publicly at a courthouse to get married ... instead, an official from the court will actually go to them and perform the ceremony privately in their home.
And then, in about a month -- after they're already legally married in California -- we've learned Kim and Kanye will hold a lavish, blow-out wedding ceremony in Paris.
They got engaged on Kim's birthday ... October 21.


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They are so 70's. They are so comfy and soft and nom nom nom. They are so Loopholes You Can Stick Any Ribbon Through (I really want to try those twisty thingys you use to tie bags at the grocery store?) They are so perfect at showing what a great feet model I am. And the clompy factor on these is huge, what with the height and flopping ribbons, it's the kind of clunkiness I was so drawn to when I watched the video of the Louis Vuitton Spring 2010 show. Maybe I should also wear a giant afro with these?
Then I blogged about it, and hoped she would never come across this blog where a photo of a girl and an octopus does not elicit angry Twizzler-chomping or staring and is, in fact, welcomed! As are photos of girls with rainbows, and girls blending into buildings, and giant shoes on a beach, and - what's this? A Prada lookbook in my possession?! How lovely! Thank you, Prada! I shall sleep with it under my pillow every night in the hopes that I will wake up to rainbows and giant feet. Well, not giant feet, because feet tend to be ugly and smell. But rainbows! Chandelier dresses! Yeah!
These are my favorites, but more are in this Flickr set.
I have taken pictures of so many of these books and magazines to write about on here...and never gotten around to it. ACK! (When you click the photo there's a list of them.)
To think that I've accumulated all this within the amount of time I've accumulated all this is frightening. Who wants to get a pool going for Amount Of Shit I Will Have Bought By The Time I'm Fifteen?
My Lulas get their own shelf, though, mainly because they are they're own world. This is where I get really Teenage Girl On Tumblr Who Posts Sofia Coppola Stills And Photos Of Perfumes With Macaroons. But, that's okay! Because I enjoy it and feel like a fairy!


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Philodina Video No. 6T1/DSL/Cable Stream Philodina belongs to the class Bdelloidea (from the Greek for leech), rotifers that have two ovaries. This type of rotifer moves in two modes. Fully extended it moves like a leech or inchworm along aquatics and detritus. Contracted, with corona extended, it swims freely. To feed, they "cement" themselves to a surface and sway through the water, sifting for smaller organisms or particles of debris. Males have never been observed. Reproduction is solely by parthenogenesis (females producing only females), making rotifers of this class unique in the animal kingdom. Questions or comments? Send us an email.© 1995-2022 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
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Betsy's thing is beading. She does things to yarn and beads that make me gasp like a codfish on a treadmill. After my talk on antique patterns, she took a shine (you should pardon the expression) to one of the sample pieces–the 1840s Pence Jug I translated for the Winter 2008 issue of Knitty. Would I mind, she asked, if she took a whack at beading it?
Would I mind? Of course I wouldn't mind. I just asked her to please drop me a line and let me know how it went.
She did, and she did. I'll let her tell you:
As a lover of all things knitted with fine yarns, very (very!) small needles AND teeny, tiny beads, I told you that creating a bead knitted version of this little ditty had instantaneously taken over my knitter's brain.
Additionally, I've recently been focused on creating three dimensional knitted components for my own work designing bead knitted jewelry. So I was off to the races.
With Betsy's transfiguration of the Pence Jug.
And a solo shot, larger, so you can really see what's going on.
Betsy continues:
If you're interested in the technical aspects of this project, it is worked on 0000 double pointed needles with half strands (3 threads) of two colors of DMC metallic embroidery floss and approximately 600 Size 11º Miyuki glass Delica beads. The finished jug is all of 2" high and 1 1/2" wide. In other words, I expect the men in the white coats to come take me away at any moment.
It is important to understand that when knitting 3-D objects, using needles that would otherwise be considered too small for a given fiber is the way to go. It is the very dense gauge created with this needle/fiber combination that creates the stiffness that helps these objects hold their shape.
For the sake of full disclosure, working at this gauge and scale can be tough on the eyes and on the fingers, especially when working the K2tog's on top of a bead in the row below. It's also probably not a great a idea to use black fiber (as I did) for your first attempt at this kind of work. But it was soooo much fun! I just might have to tackle that knitted orange some day...
In other words, the second of those photos is a little more than twice as high as the actual object. Did you just break a sweat? Because I did.
How hard does a fellow have to beg to get you to do the orange, Betsy? Come on. You know you wanna.
More Summer Fun
I'm teaching at Sock Summit 2011, July 28-31 in Portland, Oregon. No, I can't quite believe it, either. I mean, I'm right there on the list of teachers, but I still can't quite believe it.


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Bruno Mars Speaks on 'Different' Songs Off 'Unorthodox Jukebox,' Revels in 'SNL' Appearance
NEW YORK (AP) - Bruno Mars' recent appearance on "Saturday Night Live" was more like "Saturday Night Fever": He says he had so much fun hosting the show, he'd be happy to do it again.
"Whatever 'SNL' wants from me, they can always call me," the smiling 27-year-old said in an interview. "I don't know who told them I can act or anything 'cause I can't. I don't know what they saw. (But) whatever they need from me, they can get."
The singer-songwriter's Oct. 20 appearance as host and musical guest gave the NBC variety show its second best ratings this season behind last week's episode, hosted by comedian Louis C.K.
Mars was praised for his hilarious and silly sketches, particularly one skit where he did impersonations of other musicians as a live fill-in at Pandora when the company's computers crashed.
"It was kind of a way for me to face my fears and just let it all hang loose, literally," he said, laughing. "People don't understand that they're changing things right before the show, so you can't memorize lines because they're going to change it. They cut sketches and it's an amazing operation. I wouldn't trade that experience for the world."
The Grammy winner says he watched the show days after it aired live, and that's when things started to sink in, especially seeing himself dressed as a woman.
"I was like, 'Oh my god,'" he said, adding with a laugh: "Called my mom, 'Mom!'"
The "SNL" success is giving Mars a boost as he readies the release of his sophomore album, "Unorthodox Jukebox," out Dec. 11. It features Esperanza Spalding, Mark Ronson, Jeff Bhasker, Diplo, Paul Epworth and others.
On "SNL," he debuted a new song, "Young Girls," and performed his current single, the upbeat "Locked Out of Heaven." It's his 12th Top 10 hit on the Billboard Hot 100 chart as a performer, songwriter or producer.
"I love ('Locked Out of Heaven') because it's different ... than what you're used to hearing me maybe sing normally," he said.
Copyright 2012 The Associated Press. The information contained in the AP news report may not be published, broadcast, rewritten or otherwise distributed without the prior written authority of The Associated Press. Active hyperlinks have been inserted by AOL.
See The BoomBox's Guide to R&B for Dummies


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Paint Break Stripe, two color stripe pattern for professional use in matching existing stripes or creating original striping designs on vehicles.
This pattern can be used to repair an existing stripe or create a new look on any vehicle. It is available in a variety of colors; please see our color card for film samples. Basic construction is a premium cast 2 mil vinyl film coated with an OEM approved adhesive. It is designed for exterior use where robustness and integrity upon repositioning is a requirement.


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Your Montgomery Center Criminal Lawyer
Your Montgomery Center Criminal Attorney is Ready to Assist
We know that criminal charges being placed on you can be overwhelming and frightening. If you or one of your family members is facing charges of a criminal nature, you should quickly contact a local attorney and schedule a meeting to discuss your options and to bolster your legal protection.
Hiring a Montgomery Center attorney with experience at the local level will ensure that you get the help you need. Criminal cases can be frightening but it can and will get much worse if you wait. Contact one of our accomplished attorneys today.
Our Montgomery Center Attorneys Know the Law
The law varies extensively between the city, county and state levels. Even local charges, however, can have very serious consequences that attach negative information to your background, even if there is no jail time served. Our Montgomery Center attorneys understand local law and will utilize this in the fight to protect your rights during this time. They have the experience needed, often times serving in the same court buildings and dealing with the same judges and prosecutors time and time again.
Ensure a Strong Defense for Criminal Charges
Our Montgomery Center criminal attorneys have the skills you are looking for when it comes to areas of criminal offense. A simple traffic ticket you may get can have some very serious consequences if, for example, you have had multiple charges in your past. Our local attorneys have the necessary experience in bail hearings, fraud, solicitation, kidnapping, domestic violence and much more.
Acting now is the proper way to get a good defense. You might already be facing charges or you believe charges will be placed against you soon. Our local lawyers are waiting for your call and ready to offer advice during your initial consultation. This meeting is free and your charges and options will be discussed.
Meeting Your Montgomery Center Lawyer for the First Time
You should feel comforted that your Montgomery Center attorney is a member of your community and ready to help with your defense.
While at your first meeting, our attorneys will talk to you about the details of your case and give you the advice needed about your defense options. They will probably talk about the possibilities of court cases as well as any plea bargain opportunities. You should always be honest, which will help your lawyer to construct the proper defense for your personal situation. You can then take that information and make a decision for your next course of action. You can trust our team of lawyers to see your case through and to give you excellent advice.
How to Assist Your Lawyer
When you work with a trusted Montgomery Center attorney you will get an excellent defense, but you may need to help him or her along the way. Being truthful and open with your attorney will give them the information they need to build up a quality defense. In addition to that, you should also try to keep your appointments and be on time. You should be able to provide paperwork when needed, be patient as your attorney goes through the process of preparing your case. You should also make sure that you follow all of the advice that your attorney provides.
When you are able to give these courtesies to your lawyer, it will end up benefitting everyone. It can also help reduce your stress level and thus make this painful process somewhat easier.
Do You Need a Strong DUI Defense?
One of the most common criminal charges that you can face is a DUI. Different municipalities might require an overnight in jail, alcohol education classes, costly fines and a suspended driver's license. On top of that, a DUI can have significant impact on your life. For example, your job may be affected and you may lose community standing, so you shouldn't think about these charges as simple fines. You will need an adept local attorney who understands the local laws and who can provide proper representation during your case.
The sooner you take action, the better. The longer you wait, the more legal complications can arise and the related fines can affect you. Our attorneys will be able to help determine if you may qualify as a first time offender, what type of penalties you may face, how a DUI charge can affect your job or insurance and the defense strategy most likely to produce a favorable outcome
Take the Initiative Now
When you contact our Montgomery Center criminal attorneys today, you will be taking the first steps in finding a solution to protect your rights. Local law is complicated and there are a lot of variations depending on location. Our criminal attorneys are well-equipped with local experience and are ready to help. Make a move and contact us for your free consultation now.


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Dyna-Bands are great for strength training, resistance training, body sculpting Pilates and Yoga!
Look through our range to choose the perfect resistance Dyna-Band to meet all your body sculpting needs. Dyna-Bands enable you to work on specific areas for toning and body sculpting. They are the easiest and most effective fitness equipment to begin using. Resistance bands can take you through a full body workout. They require minimal space and are cost effective.
The concept of the Dyna-Band originated in hospitals for use in rehabilitation, to strengthen and repair muscles after injury. This idea has been developed further, to produce a fabulous fitness/ exercise aid, which, allows you to tone, strengthen and condition your entire body in the privacy of your own home. By providing resistance for your muscles to work against the Dyna-Band can help you achieve the strength, firmness and body tone normally developed by a weekly workout in the gym! It's ideal for home use and much cheaper than the gym plus you can take the Dyna-Band away with you. In addition the more muscle tissue you have, the more toned you'll look and the more calories you'll burn,helping you to lose weight more quickly- and that's when you're at rest!
The Dyna-Band are colour coded according to their strength of resistance catering for all abilities and levels of fitness from the mature exerciser to the fit young male
Each of our Dyna-Band come with a well illustrated and easy to follow instruction booklet


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According to a 2017 report from International Living Magazine, Mexico tops the list of places to retire abroad. Panama ranks second, followed by Ecuador, Costa Rica, and Colombia.¹
Many retirees consider moving out of the country in search of greater affordability, adventure, and a change in lifestyle. However exciting retiring abroad may sound, it deserves considerable planning.
Things to consider
Where do you want to retire?
There are many starting points for this search, but primary considerations may include cost of living, stability of the country, access to healthcare, the type of experience you desire, and the climate.
Engage your spouse in the conversation since both of you need to be happy and excited in order for a move to work long term.
Visit prospective candidates
Test drive the country you are considering. No amount of research from your living room can replace being on the ground experiencing the people and actual living conditions.
Check visa and residency requirements
Each country has different requirements for permanent residency. Some have programs designed to welcome retirees. In any case, you'll need to know what is required of you before putting down roots.
Make an appointment with a tax advisor
While visiting prospective countries, spend time with a local tax advisor to understand the country's taxation of U.S. retirees. You don't want any surprises.²
Nirvana doesn't exist
As you go through this process, appreciate that each country will have its pluses and minuses. You will need to balance them based on your personal priorities. Also, try to remember that most countries will not offer a U.S.-style living.
Consider health insurance
Since Medicare generally does not cover health care expenses incurred overseas, as is the case for private U.S.-based health insurance, you should research health insurance that will cover you in the country of your choice.
Consider renting first
Moving into an unknown area makes intelligent real estate decisions difficult. Consider renting to learn the area, understand the neighborhood, and learn whether it offers the range of activities you want.
Beware of scams
A retiree working on a dream is fertile territory for people looking to separate you from your money. Work with only reputable businesses that you've identified from research and referrals.
- International Living, January 1, 2017
- The information in this material is not intended as tax or legal advice. It may not be used for the purpose of avoiding any federal tax penalties. Please consult legal or tax professionals for specific information regarding your individual situation.
The content is developed from sources believed to be providing accurate information. The information in this material is not intended as tax or legal advice. It may not be used for the purpose of avoiding any federal tax penalties. Please consult legal or tax professionals for specific information regarding your individual situation. This material was developed and produced by FMG Suite to provide information on a topic that may be of interest. FMG Suite is not affiliated with the named broker-dealer, state- or SEC-registered investment advisory firm. The opinions expressed and material provided are for general information, and should not be considered a solicitation for the purchase or sale of any security. Copyright 2021 FMG Suite.


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My mother is a beautiful, proud and decorous Punjabi woman. All her life she has lived an impeccable life. Brought up under the strict rules of my grandfather and the doting love of my grandmother, she grew up to be a woman of morals and high expectations. She watched over her own children like a lioness watches over her cubs. Never missing a beat when something was wrong or bothering us. She sacrificed, but all along kept her individuality, never loosing "herself" along the way.
Where ever she went her beauty and striking resemblance to India's most stunning dream girl always attracted a lot of attention, at times even creating havoc on the streets of downtown Delhi. (I am not going to mention the fact that my dad looks like India's hottest actor, for fear you might think I'm making it all up - but it's true!)
Growing up with my mum was divine. She had a way with words and things that always made us children see the sense in things, even if in the beginning of the discussion we were dead against the idea. This quality was also cherished by my friends, who often spent endless hours discussing their problems and issues with my parents. The house was always full of our friends, coming in and out. There was of course another thing my friends loved about my mum - her food.
We always had a fridge full of food. Be it the delicious desserts and cakes my dad brought back from the hotel or the multitude of different dishes my mum had prepared, we never threw anything away. It would always be passed around when our friends were over, during a debate, a soccer game, a problem solving discussion or simply when me and my best friends would return home in the middle of the night after a party and crave for something out of my mum's fridge.
She acquired her skills for the Indian cuisine by my grandmother, who was an exceptional cook. My grandmother groomed my mother, like any good Indian family, at a young age and cooking was one of the most important things an Indian girl learns.
However, her talent for the European cuisine was obtained by another great figure in her, and ultimately in my, life.
Tante Stephanie was the mother of one of my mother's best friends, Annette. They met during the time my mother traveled the oceans with my father, who at the time was a marine engineer on a ship. It was not long before both found that, although brought up in separate corners of the world, they had a lot in common. A lot but not everything. The one thing that distinguished them was - food.
While my mother loved cooking and learned how to make any dish quickly, Annette found food, and everything about food, tasteless. She would eat without appetite and sit at the dinner table only due to pure habit.
It was no surprise that Tante Stephanie found joy in my mother's ability to grasp the flavors of a dish by simply tasting them. She was ecstatic at my mother's enthusiasm to learn more about the cuisines she was introduced to. When Annette passed away at an early age it was a loss to both, however they found consolation in each other and of course - food.
My memories of Tante Stephanie are simply grand. She always smelled of violets. Even to this day when ever the fragrance of violets wafts through my nose I am taken back to her lovely house on the Loire and the endless evenings on her terrace, eating, drinking and chatting. Tante Stephanie was half French and half Scottish and the food she prepared represented the artisanal cooking of both countries. Traditional, down to earth and down-right good. Cooking was definitely her biggest strengths. She was able to reproduce a dish by simply tasting it. Regardless of how complicated the aromas and flavors would be, Tante Stephanie would know what ingredients were used, in which quantities, how long it was cooked for and how she would perfect it. Her neighbors often called her sorcière, witch and I was always spellbound by the way she moved and casted her spells in her kitchen.
My mother savored the time she spent with Tante Stephanie in the kitchen. Each recipe that she inherited from Tante Stephanie was cherished and often recreated in our own kitchen back home. Being the ideal student however, my mother never missed the chance to add her own note to the dish. It was her way of perfecting a perfect dish.
This fruit cake is one of the recipes that was handed over to my mother by Tante Stephanie. The Dundee fruit cake was a kind of family jewel on Tante Stephanie's Scottish side of the family. Her grandmother, her mother and finally she herself prepared it during the Christmas season, each lady adding her own little touch to the cake. Tante Stephanie showed her true affection for my mother by handing the recipe over to her a year before she passed away. My mother in return paid respect to this great gift by preparing this incredible fruit cake each year in December. She too added her touch to the cake.
A few years ago I inherited the recipe from my mother. She showed me how to prepare it and we had a great time in the kitchen talking about the great Tante Stephanie. I have been making this cake every year since then, adding my own note to the fruit cake.
Although you might be thinking all these modifications that have been made to the cake over the years might not have left much of the original version, I would like to console you. The cake is still very much in it's original form and each sorcière who was handed the recipe simply perfected it in her own way.
Paying my respect to such wonderful traditions and to family, I present to you my family's traditional feast - the perfect perfect perfect Dundee fruitcake! ;-)
Fruitcake Notes
Printable version of recipe and notes here.
Before jumping in and making the fruitcake I wanted to share a few important notes with you. These were all a part of Tante Stephanie's teaching and the notes my mother made. With a little care while preparing the fruitcake and considering these notes, I am sure practically anyone will be able to make a wonderful fruity and delicious fruitcake equally as exquisite as the ones I had the pleasure of enjoying at Tante Stephanie's or later at my mum's.
So, in future if you should ever make a fruit cake, either this one or any other one, you will find some very helpful notes here to refer to.
The batter for the fruitcake is basically a regular cream cake batter, where butter is creamed together with the sugar and then the eggs are added and beaten in portions to make a smooth mixture.
Before you start read the recipe carefully and set out all the required kitchen machines and ingredients. Measure all the ingredients as required by the recipe and set aside.
You will need to allot a lot of time to make a really good fruitcake, because the preparations and the baking time takes a little bit longer than most cakes.
Before you start with the batter prepare your cake form carefully, by lining it with baking paper and place the oven rack/baking sheet right in the middle of the oven. Then pre-heat the oven at the required temperature.
Preparing the Cake Form
Butter or spray your form, making sure that you butter the sides and base well. Fruitcakes require to be lined with a double layer of baking paper, on the sides as well as on the bottom. Cut out two sheets of baking paper to fit the base and strips to fit the sides of your cake form. Line the base with both sheets of baking paper and overlap the strips for the sides. Press down and straighten out all the creases.
Because of the longer baking time, fruitcakes require more protection from the heat. This is basically to avoid the cake from getting too dark around the sides and base. Therefore, pack the outer sides of your form in a few sheets of newspaper. As the oven is set to a low temperature this is totally unhazardous. To protect the form with newspaper, take a few sheets and wrap it around the form tightly, making sure that the newspaper is not sticking in the form. Then simply tie some kitchen thread around the from tightly.
The Cake
As I mentioned above, it is advisable to weigh all the ingredients and prepare your kitchen machines in advance. Sieve your flour and baking powder, chop up your dried fruit and nuts. If using dates or prunes, check if you need to pit them. Take the butter out of the refrigerator in advance so that it is soft once you are ready to use it. Even eggs should be at room temperature and should be taken out in advance.
When is the cake done?
This was my mum's single one question to Tante Stephanie and many years later, I too asked my mum the same question. Every oven is different, gas, electric, etc. Tante Stephanie simply suggested to use the old toothpick trick. About 20 to 30 minutes before the required baking time of the cake is up, stick a toothpick into the middle of the cake, if it comes out clean then it is ready and can be taken out of the oven.
Leave the cake to cool in the cake form overnight. Fruitcakes are actually the most wonderful type of cakes. Their aromas and flavors infuse with each other as time goes on. Tante Stephanie compared the fruitcake to a good bottle of wine - time brings out the best of flavors. So, by leaving the cake for a few days or, as we do, a few weeks - you will be rewarded with an aromatic, fruity and moist cake.
250 g soft butter
230 g brown sugar
4 eggs - lightly beaten
160 g raisins
160 g currants
185 g mixed dried fruit - dates, figs, apricots, prunes
60 g dried cherries
60 g Amarena cherries - substitute with cocktail cherries
95 g powdered almond
90 g almond slivers
240 g all-purpose flour - sieved
1 teaspoon baking powder - sieved
2 tablespoons rum
120 g whole almonds - peeled
Notes about the ingredients:
The original Dundee cake is made with currants, raisins and sultanas. My mother substituted the sultanas with a variety of mixed dried fruit. Tante Stephanie also used cocktail cherries in her version of the cake. My own touch was substituting theses with delicious Amarena cherries. Furthermore, Tante Stephanie used dried orange an lemon peel in her cake, which gave a wonderful fragrance. This time I chose to use dried, slightly sour cherries. Cranberries would also make a great additions to the cake.
Pre-heat the oven to 150 degrees C. Prepare a round cake form (20 cm diameter) as explained above.
In a mixing bowl cream the butter and sugar using a hand mixer or your kitchen machine, until smooth. Slowly add the eggs in portions - beating each portion until in has been fully incorporated into the batter.
Transfer to a larger mixing bowl and add all of the dried fruit, Amarena cherries and the almond slivers and powder. Fold into the batter.
Add the sieved flour and baking powder and pour in the rum. Using a metal spoon carefully fold into the butter cream.
Pour the batter into the cake form and smooth out the top. Line with the whole almonds. Bake for 2 to 21/2 hours. About half an hour before the the time is up check to see if the cake is done. Place a toothpick into the middle of the cake, if it comes out clean it is ready to be taken out.
Allow to cool for at least 4 hours, recommended overnight. Store in an airtight container for a few days, to allow the flavors to infuse.
It's always a heavenly experience when I make and then eat the cake. I am always taken back to Tante Stephanie's house on the Loire or my mums's kitchen in Doha. Filled with good memories and cheerful spirit this cake is pure pleasure. I normally make the cake towards the end of November. It is then stored for a week in an air tight container and then we enjoy the full flavor of this luxurious cake throughout December. The cake will be on the dry side when you cut it a day after it has been baked, but if it is kept for a few days it will begin to get more moist as the fruits combine their juices into the cake.
This is my own entry to this months Monthly Mingle - Traditional Feasts.
Technorati Tags: fruitcake, dried fruit, christmas cake, dundee cake, christmas, traditional, cake, recipe, food, photography, nikon d70s
All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First


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The Lord of the Rings: Weapons and Warfare
The Lord of the Rings: Weapons and Warfare | |
Author | Chris Smith |
Foreword by | Christopher Lee |
Publisher | Houghton Mifflin |
Released | November 5, 2003 |
Format | Hardcover, Paperback |
Pages | 224 |
The Lord of the Rings: Weapons and Warfare is a book by HarperCollins' Tolkien-branch editor, Chris Smith. This guide contains information coming from both books and Peter Jackson's movies. It contains a foreword by Christopher Lee and an introduction by Weta Workshop's Richard Taylor.
From the publisher
Lavishly illustrated with 1,000 photos, paintings, maps, sculptures and sketches, most appearing here for the first time, Weapons and Warfare is an indispensable chronicle of The Lord of the Rings' many creatures, warriors, armies and battlegrounds. From the graceful and proficient Elves to the horrendous war machines of the Dark Lord, each culture's approach to warfare is explained -- how they fought, why they were fighting, what armor they wore and what weapons they used against their enemies. Now you can get as close to a marauding Orc as you could ever wish, without suffering the consequences! Treating the filmmakers' notes, designs and props as a true archive, Weapons and Warfare describes in detail every major conflict depicted in the film trilogy -- from The Last Alliance of Elves and Men to the climactic Battle of the Pelennor Fields -- each accompanied by a battle diagram from the films' chief designers. Armed with a wealth of fascinating facts and unique imagery, and with an exclusive foreword by Christopher Lee and an introduction by the Academy Award winner Richard Taylor, Weapons and Warfare promises to be the most striking companion to The Lord of the Rings movie trilogy published to date.
The Lord of the Rings: Weapons and Warfare is composed of these chapters:
- The History of the War of the Ring
- The Last Alliance of Elves and Men
- The Dead Marshes
- The Elves of Second Age
- Gil-galad
- Elrond
- Númenóreans
- Elendil
- Range Weapon Comparison chart
- Isildur
- Mordor Orcs of the Second Age
- The Last Alliance - battle plan
- Weathertop
- Hobbits
- Moria - The War of the Dwarves and the Orcs
- Dwarves
- Gimli
- Cave-troll
- The Orcs of Moria
- Gandalf
- The Balrog
- Moria - plan
- Amon Hen
- Rohan
- Wild Men of Dunland
- Wargs & Warg-riders
- The Defense of Helm's Deep
- Forging Swords
- Men of Rohan
- King Théoden
- Éomer
- Éowyn
- Legolas
- Elves of Lothlórien
- Uruk-hai
- Helm's Deep - battle plan
- Saruman
- Isengard
- Rangers of Ithilien
- Faramir
- Bows of Middle Earth
- Gondor
- Men of Gondor
- Denethor
- Boromir
- The Fountain & Citadel Guard
- Orcs and Mordor
- The Nazgûl
- The Siege of Gondor
- Grond & Other Siege Equipment
- Mountain-Trolls
- Easterlings
- The Battle of Pelennor Fields
- Haradrim
- Mûmakil
- The Corsairs of Umbar
- The Dead Men of Dunharrow
- The Siege of Gondor/Battle of the Pelennor Fields - battle plan
- The Black Gate of Mordor
- The Mouth of Sauron
- Aragorn
- Sauron
- The One Ring


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Kaden Elliss Atlanta Falcons Nike Game Player Jersey - Black
Kaden Elliss Atlanta Falcons Nike Game Player Jersey - Black
Regular price
Regular price
Sale price
Unit price
Rep the on-field look of your favorite Atlanta Falcons player with this Kaden Elliss Game jersey by Nike. Its heat-sealed graphics provide a kickoff-ready aesthetic while also offering a comfortable lightweight feel. Designed for everyday movement this jersey has a tailored fit and features mesh side panels for added ventilation as you celebrate every big play by Kaden Elliss this season.
- Product ID: 200053532
- Brand: Nike
- Imported
- Designed for movement
- Heat-applied name numbers and team details
- Mesh side panels for extra breathability
- Satin woven jock tag
- Stitched NFL Shield at collar
- Short sleeve
- Side splits at hem
- Loose fit
- Material: 100% Polyester Tricot
- Machine wash tumble dry low
- Move To Zero is Nike's journey toward zero carbon and zero waste to help protect the future of sport. Apparel labeled sustainable materials is made with at least 55% recycled content.
- Officially licensed
- Nike Game


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By Today's Parent | Jun 19, 2012
Cover the edge of your crostata loosely with tinfoil strips if your pastry is browning more than you want it to before the fruit is fully cooked.
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Version: 126.96.36.199
Unlib: Helpful Utilities from Untyped
Dave Gurnell, Noel Welsh, David Brooks and Matt Jadud
{dave, noel, matt} at untyped
Unlib is a collection of general utilities for programming applications in PLT Scheme. At Untyped we mostly write web software, so expect to find useful utilities for that kind of thing.
Unlib contains a few more modules than listed here. There are several experimental libraries that we developed in the past that have been superseded or partially retired. Expect anything not documented here to change or disappear in the future.


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Lotus root soba of hard winter and hard spring wheat, whole buckwheat flour, lotus root powder, and a bit of sea salt. Lotus root of a water lily, Nelumbo nucifera, is traditionally valued for promoting healthy respiratory function. It imparts a creamy smooth texture. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. A delicious, warming and strengthening food to enjoy hot or chilled in dashi broth with shoyu, kombu sea vegetable, shiitake mushroom, and mirin, or drizzled with ponzu. Use like any pasta in soups, stir-fries, and salads. Wrap it in toasted nori to make noodle sushi. Provides dietary fiber, protein, and iron.
Eden Lotus Root Soba is hard winter and hard spring wheat, whole buckwheat flour, lotus root powder, and a bit of sea salt. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. It's an easy and delicious way to enjoy the exceptional flavor and benefit of buckwheat and lotus root.
Eden Lotus Root Soba begins with wheat flour sifted to remove most of the bran and germ, which is reserved. A good percentage of the reserved bran and germ is added back into dough as it is kneaded. Dried lotus root is ground before mixing it with the sifted wheat and whole buckwheat flour. The flours are kneaded with pure water and sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature, humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being.
Historical Information
Soba is the Japanese word for buckwheat Fagopyrum esculentum, a nearly forgotten healthy food with rich flavor and many benefits. Buckwheat is a hardy, wild broad leaf plant and not a grass. It belongs to the Polygonaceae or buckwheat family and is not a member of the cereal grain or Gramineae family. The fruit seed of buckwheat has long been valued in both East and West. It originated in the area of Lake Baikal in Siberia, in the Himalayas, and Manchuria. Buckwheat was cultivated and eaten in China before being adopted throughout Asia and Europe. It has long been a staple food in Russia and central Europe where known as 'kasha.'
Lotus root of a water lily, Nelumbo nucifera, is traditionally valued for promoting healthy respiratory function. When lotus root powder is added to traditional soba dough it imparts a creamy smooth texture.
The art of making noodles is believed to have originated among farmers in China. Noodles were adopted in Buddhist temples and were brought to Japan by monks. The first reference to buckwheat in Japan appears in records from the Heian period (794 - 1185 A.D.). Buckwheat noodles or 'soba kiri' are mentioned in documents from the early 1600s.
Nutrition Facts
Eden Lotus Root Soba is low fat, and saturated fat and cholesterol free. It is a good source of dietary fiber, protein, and iron. It is easy to digest and traditionally eaten for its strengthening and relaxing qualities.
Commercial pasta is highly refined, chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying, resulting in inferior flavor, diminished nutrition, and dubious value. Eden Lotus Root Soba is a wise choice. Light, delicious and nourishing because it's made with patience, care, the best ingredients, and handling that enhances value.
Eden Lotus Root Soba are delicious, warming and strengthening food enjoy hot or chilled in dashi broth with shoyu, kombu sea vegetable, shiitake mushroom, and mirin, or drizzled with ponzu. Use it like any pasta in soups, stir-fries, and salads. Wrap them in toasted nori to make noodle sushi. Do not add salt to the cooking water. Unlike Eden Organic Soba and Udon these noodles are made with a bit of sea salt.
Traditional Cooking Instructions for Japanese Noodles
Soba and Udon can be boiled just like other pasta or you can use a traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked Udon and Soba noodles under cold water. This lowers sodium and prevent clumping.