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Post by Vivienne McMaster for the Love for Love series.
I'm fat.
Sometimes I say chubby or curvy but today I'm going to say it. Fat.
There are so many assumptions that come with that word, or when people see fat bodies.
That you don't take care of yourself.
That you don't love yourself.
That you are ashamed.
That you are not healthy.
That fact doesn't mean that I don't love myself, that I don't take care of my body or that I am not worthy.
You see, I'm slowly learning how to not ashamed of it.
I've spent 15 years of my life bullying myself in the mirror and I'm done. I'm not playing that game anymore.
It seems like this week we are not contented to stay silent.
Because it is my body, one that I feel blessed to get to adventure this world in.
And I believe that each and every one of our bodies is beautiful.
In the exact size it is at this moment.
I know it is not easy to try to walk the world feeling totally empowered in the body you are in at this moment.
Sometimes that mission gets derailed though, without intention (or sometimes with) by others' words.
Barely a day goes by when I don't hear or read someone make a comment about their own or someone else's body size in a derogatory way.
"My back fat is so disgusting. No one likes back fat"
"No one should be wearing jeans that give you a muffin top"
These were two that I heard this week alone.
I wanted to write about body shaming and fat positivity this week because October is Anti-Bullying month and Fat Shaming of others and ourselves, well… it too is bullying.
But I think the worst bully is the one closest to home. The one in the mirror.
Luckily, that is also the one that we can change.
Shall we start with Ourselves?
Truth be told, many of us would never even think of bullying someone else, but then we look in the mirror and speak incredibly negative words to ourselves.
So many of us have been trained to bully ourselves and think that it is okay.
It's time, and it is possible to unlearn this self-bullying behavior.
Here a few more unconventional ways that have been helpful to me:
• Find beauty mentors. Now, by this I don't mean find people who you want to become or emulate. What I do mean is to find people online or in images that share similarities with you in the ways that you want to heal. For me it might be body size, but for others it might be something quite different. Seeing someone else as beautiful who looks like you helps us mirror it back onto ourselves.
• Take Photos of Yourself! This has been the biggest tool for me. Whether you get someone to take photos of you that help you see yourself with kindness. Take control of your self-image by taking charge of the camera or hire a photographer who's work you love to help you see your unique self mirrored back at you.
• Don't go it alone. You aren't alone. Connect with friends and talk about body positivity.
This self-bullying can spread like wildfire too. I think often we unintentionally are spreading a web of negative reinforcement (aka fat shaming) to those around us who may be trying their darnedest to build up positive body image by speaking derogatory things about our bodies or the bodies of others. One way we can not only help ourselves, but help others is to check ourselves and the way we speak about the bodies of others.
I'm just a woman healing, like you, so I don't have all the answers either.
But I do know if I do look back at this time and regret being the size I am, it will be minimal compared to the regret I would have if I don't start loving myself.
Here and now.
Let's stop bullying ourselves. Today. Now.
Let's cultivate body love,
As I was writing this, I was floored at how many incredible people were speaking out about the way we speak to ourselves and others. So I wanted to share some of these powerful resources with you!
This beautiful article by my dear friend Valerie Tookes called 'Like an Elephant'
This wonderful article about the importance of being in Photos with your Family
Body Love Wellness A super fabulous 'Healthy at Every Size' Blog
The It Gets Fatter Project created by Fat Queer People of Colour but oh so fabulous for all to explore.
Vivienne McMaster is a photographer, visual storyteller and workshop leader with a playful and rule free approach to getting creative with taking photos. She has a big love for helping people find the photographer within themselves. She believes, and knows from experience, that self-portraits can be incredibly healing (and also so much fun). You can find her blogging about self-portraiture and photo adventuring over at her website! |


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From the kitchen of One Perfect Bite...This might seem an unlikely choice for a summer meal, but after a day on the water or hiking in the woods, a meal like this really hits the spot. Our older grandsons, who suffer from what we who love them call hollow leg syndrome, consume an amazing amount of food and a meal like this really helps keep their hunger at bay. This recipe is a scaled back version of one developed by Cook's Illustrated and if you have not yet tried this recipe, I hope you soon will. These are some of the best meatballs I've ever tasted and the sauce is wonderfully flavorful and robust without being heavy. Don't let the length of the ingredient list mislead you into thinking this is a difficult recipe to prepare. It most decidedly is not. The various elements of this dish can be tackled separately and put together for a final simmer just before serving. All the ingredients used here can be found in any grocery store and none of them are exotic. I suspect the use of gelatin may be puzzling to some of you, but the editors at Cook's Illustrated explain that it is used to keep the meatballs soft and tender. While I don't understand the chemistry of this, I can tell you that it works. As with all of the vacation recipes I'm featuring this month, the quantities used here can be doubled or tripled if you have a gang to feed. I do hope you'll try this version of spaghetti and meatballs. It really is delicious and I know you will enjoy it. Here's the recipe.
Spaghetti And Meatballs...from the kitchen of One Perfect Bite adapted from Cook's Illustrated
1/2 cup buttermilk
1 large eggs, lightly beaten
12-oz. 85 percent lean ground beef
4-oz. ground pork
2 ounces thinly sliced prosciutto, chopped fine
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 medium garlic clove, minced or pressed through garlic press
1/2 teaspoon powdered gelatin dissolved in 1 tablespoon cold water
Salt and ground black pepper
1/2 cups grated onion (I used the grating blade on my food processor)
2 medium garlic cloves, minced or pressed through garlic press
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 cups tomato juice (bottled)
1 (28-ounce) cans crushed tomatoes
2 tablespoons dry white wine
Salt and ground black pepper
12 to 16-oz. spaghetti
3 tablespoons minced fresh basil leaves
1 tablespoons minced fresh parsley leaves
Granulated sugar
Grated Parmesan cheese, for serving
1) To make meatballs: Place a wire racks in 1 foil-lined rimmed baking sheet. Adjust one oven rack to middle position and preheat oven to 450 degrees.Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bread crumb mixture. Gently mix everything with your hands until thoroughly combined. Spray wire rack with nonstick cooking spray (or rub with olive oil). Form meatballs using about 1/4 cup of meat mixture per meatball, and space the meatballs out on the rack as you form them. You should end up with 10 to 12 meatballs. Roast until browned, about 30 minutes, rotating tray from front to back halfway through.
2) To make the sauce: While meatballs roast, heat olive oil in a large Dutch oven or other pot over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.Add garlic, red pepper flakes, and oregano, and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1/2 teaspoons salt, and pepper to taste. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes.
3) To complete: Remove meatballs from oven, and lower oven temperature to 300 degrees. Add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
4) Shortly before serving: Cook pasta according to package directions in boiling salted water. Drain pasta and return to cooking pot. Stir basil and parsley into sauce and adjust seasoning with sugar, salt and pepper to taste. Add a 1/2 cup of sauce to pasta and toss until lightly coated. Serve pasta from a serving bowl. Pass meatballs and remaining sauce at table with a separate bowl of Parmesan cheese. Yield: 4 to 5 servings.
One Year Ago Today: Fresh Salmon Quiche
Two Years Ago Today: Banana Mousse
Three Years Ago Today: Chocolate Soup

subset: commoncrawl


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There are certain things that we know are great way before we even see/hear them.
Take Kanye West, for instance; I knew who he was (after Katrina and his TV statement) even though I did not know any of his songs. The minute I read that he had recorded a song featuring Daft Punk I knew it would be amazing – and I wasn't wrong. To make things even better, the guys are on the video, too! How cool is that?
The same thing happened with this recipe. When I read that these cookies were a homemade version of Oreos I knew I had to try them. They had to be good. I mean, Oreos are delicious – I absolutely love them – and Adrienne says on her post that the cookies were BETTER than the store-bought ones… I have to tell you that she was right. Oh, so right. These are FANTASTIC.
The cream I made was a tad too sweet because I ended up using more confectioners' sugar than it was necessary; but please, don't mind me and my stupid conversion mistakes - go ahead and bake these cookies (I'm posting the correct amount).
One last thing: has anyone watched this? It's on my wish list and I'd love to hear your opinion about it.
Chocolate Sandwich Cookies with Vanilla-Cream Filling (Homemade Oreos)
Chocolate Wafers:
1 ¼ cups (175g) all-purpose flour
½ cup (45g) unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups (300g) sugar
½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
1 large egg
Vanilla-Cream Filling:
¼ cup (57g/½ stick) room-temperature, unsalted butter
¼ cup (57g) vegetable shortening
2 cups (280g) sifted confectioners' sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 5cm (2in) apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes (I baked mine for 10), rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1.25cm (½ in) round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
Makes 30 sandwich cookies – I got 37


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Young Artists at the Figge
Each year, the Figge presents six district exhibitions of elementary artwork in our Mary Waterman Gildehaus Community Gallery. Through this museum-school partnership, more than 500 area students have the opportunity to display their artwork at the Figge. These annual exhibits are also important because the museum is able to recognize quality visual arts programs in the schools. In addition, the recognition ceremonies introduce young artists and their families to the Figge. This past year, nearly 2,000 people attended these events; many were first-time museum visitors.
The Figge would like to thank US Bank for sponsoring the Davenport Community Schools recognition ceremony, and Deb and Doug Roberts for sponsoring the Pleasant Valley Community Schools recognition ceremony. Additional sponsorship for these exhibitions and receptions sponsored by the Brand Boeshaar Foundation. If you or someone you know would like to sponsor one of these special family events, contact the Figge's development office at 563.326.7804 x2007.
Geneseo Community Schools
January 15-30, 2011
Recognition Ceremony:
1 pm Sunday, January 16
Moline Community Schools
February 5-20, 2011
Recognition Ceremonies:
6 pm and 6:30 pm Thursday, February 10
Davenport Community Schools
Sponsored by US Bank
February 26-March 13, 2011
Recognition Ceremonies:
12:30 pm and 1:30 pm Sunday, March 6
North Scott Community Schools
March 19-April 3, 2011
Recognition Ceremonies:
12:30 pm and 1 pm Sunday, March 27
Bettendorf Community Schools
April 9-24, 2011
Recognition Ceremony:
1 pm Sunday, April 17
Pleasant Valley Community Schools
Sponsored by Deb and Doug Roberts
April 30-May 15, 2011
Recognition Ceremonies:
12:30 pm and 1 pm Sunday, May 1
Special thanks to the following sponsors:
Bettendorf and Davenport Community Schools
Doug and Deb Roberts - Pleasant Valley Community Schools
The Moline Foundation - Moline Community Schools
The Community Foundation of Greater Muscatine - Muscatine Community Schools
Visit the exhibitions in Family Galleries for other areas of interest specifically for children and families.


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One of the joys of having a recorder is to be able to record our favorite television series and watch them at our convenience. Jacques Pepin's Essential Pepin is one of our favorites. The other night we watched him make a sausage dish and remembered fondly that Stuart, my brother-in-law, had made the very same dish recently and shared one of the sausage rolls with us. If it's possible, Stuart loves Jacques Pepin even more than we do.
Today I'm going to share some of the photos we took of the sausage rolls Stuart made instead of preparing the rolls myself because for the next several weeks I'm seeing a physical therapist who has put me on a very restricted schedule of what I can and cannot do right now in addition to therapy sessions that will last for possibly as long as a month. Neck pain has recently cropped up that stems from my chronic back pain and primarily I'm not too happy about it because I won't be able to be out-and-about visiting your blogs as much as I would like. Pardon the pun, but it's a "pain in the neck" to have to be aware of how I'm holding my head all of the time. Of course my time allotted at the computer has also been drastically restricted and that of course will also affect the regularity of my posts. So if you don't hear from me as much as usual for a while, you'll know the reason and please don't forget me.
Jacques' recipe is available on-line at his website Essential Pepin here and also in his book by the same name. This is an interesting recipe because instead of using casings to make the pork sausage, its wrapped in plastic wrap to create a log, then cured in the refrigerator for 2 days. In the cookbook he browned the sausage logs on top of the stove with onions and potatoes, which is how we cooked it. Meakin threw in some halves of cherry tomatoes for color as you can see in the photos. On the television series, Jacques showed an alternate method of cooking them which was to cook them in about 2 inches of water at 150 degrees on top of stove for one and 1/2 hours. Either way works very well.
The recipe called for black trumpet mushrooms, which Jacques finds in the woods around his house. If you don't happen to have trumpet mushrooms in your woods, he suggests that you substitute dried porcini mushrooms, which are easier to find. When Stuart made his sausage rolls, he adapted the recipe by using a mixture of sliced shiitake, wood ear, porcini and oyster mushrooms and instead of pistachios, he substituted pine nuts. He also added a tablespoon of Italian seasonings.
This recipe makes two impressive sausage rolls that happen to also be very easy if you have the time to cure the sausage for 48 hours. When we prepared the dish, Meakin added the tomatoes to the potato and onion mixture when he cooked the sausages for fun as well as color and we served it with fresh spinach.
Thank you Stuart for helping me out and sharing Jacques fabulous sausage rolls you made for us.
This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen's Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.


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Bill Goldberg Signed Wrestling T-Shirt WWE WCW C...
Bill Goldberg Signed Wrestling T-Shirt WWE WCW Champ
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This T-Shirt was signed by WWE champion wrestler Bill Goldberg. The autograph is in silver paint pen. The T-shirt has menacing image of Goldberg, and on the back it says "Who's Next?" It is a max weight 100% cotton, size XL. It is in excellent condition.
Goldberg is recognized as the first to hold both the WCW and WWE World Heavyweight Championship titles. This will be an awesome T-shirt to display! Midwest Estate Buyers is pleased to announce an affiliation with PSA/DNA, the industry s leading authority in signature authentication. To receive a Quick Opinion on-line from one of PSA/DNA s experts Click HereIf for any reason PSA/DNA does not render a likely genuine opinion then the auction will be terminated. If this item is purchased and PSA/DNA states in writing that this item is not authentic within 30 days of shipping we will refund the buyers purchase price.
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MANAMA, Bahrain – Just hours after reality TV star Kim Kardashian gushed about her impressions of Bahrain, riot police fired tear gas to disperse more than 50 hardline Islamic protesters denouncing her presence in the Gulf kingdom.
The clashes took place just before Kardashian opened the Bahrain branch of her Millions of Milkshakes shop.
An Associated Press journalist saw protesters chanting "God is Great" near the shopping complex in Riffa, about 12 miles south of the capital Manama. The demonstrators were cleared before Kardashian appeared late Saturday.
Earlier, she posted glowing remarks about Bahrain on her Twitter account, calling it "the prettiest place on earth." It was re-Tweeted by Bahrain's foreign minister.
Kardashian was in Kuwait earlier this week to open another branch of the shop.I wouldn't hold my breath for a "Kourtney and Kim Take Kuwait City," either (even though it would be perfect, what with the burg's starting with "K" and all).


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Have a Sweet to nominate? Send it to me at Sunday Sweets [at] Cake Wrecks [dot] com.
- Similar Sweets: Tour De Force, Pt 3
When professional cakes go horribly, hilariously wrong.
All beautiful but those Daffodils are AMAZING! I wouldnt want to cut into it.
ooo these are so lovely!
That daffodil cake is amazing! And I love the beehive cake.
Beautiful! The daffodils are also my favorite!
too pretty to eat!
The daffodil cake is on Cake Central.
All of these cakes are so springy and beautiful!!
Wow! These are gorgeous! I can't decide on which one I like the best! I don't think I could cut into them either.
These Sunday Sweets decorators are fabulous artists!
A tip o the hat to them.
Makes the wrecks look "worserer".
Very pretty cakes - the bunch of daffodils are just amazingly beautiful!
Jen & John - thanks so much for brightening my days with your wonderful sense of humor. :)
I agree with Vashti. All of them are amazing, but that daffodil cake is just over the top.
Am I the only one who thinks fondant covered cakes look completely plastic and therefore unappetizing and wrecky?
All beautiful, but the daffodil cake really takes... well... the cake! I wish I had the patience to do that.
WOW!!!! Those daffodils are amazing!!!
I agree with Vashti, I love the Daffodil Cake. I would totally buy it. How beautiful!
Wow! While some of these cakes are gorgeous and clear of time and effort, my favorite ahs to be the bunch of flowers. That must have been painfully slow work. And while it is probably true that there are more stems than flowers, you need an anal retentive person to be bothered counting. Nice discoveries.
Funny - at the adress De Koekjesfee is at now, I remember there being a goth/rock fashion store. It's right opposite a metal dive pub... Must be a lovely contrast.
I love the beehive cake. So pretty. :)
On a side note, it appears that cupcake wrecks are hitting France too: they had a story on the increasing popularity of cupcakes and muffins on the news last night and some of the things they showed were simply atrocious. I wish I could have taped it to show you.
Sure, seasons are a state of mind...if you live in Orlando. Those of us in the part of the world where, you know, you actually get snow tend to disagree. I should know. It's 18 degrees outside now, and I made the mistake of trying to walk my dogs while barefoot.
Anyway...these cakes are just lovely. Like so many others have said, the daffodils are my favorite, followed by the beehive. I also love the grass tiered cake.
Only 8 more weeks until spring. I can do this...
But maybe not if you keep posting spring-y cakes in the middle of winter.
I can see anonymous's point. I think the fondant cakes are beautiful, but I was very disappointed when I finally tasted one and realized the fondant is barely edible! Now I find the look of fondant a bit of a turn-off since I know it won't taste good. I still think these are very pretty, though.
The Wrecks are funny, but the Sweets are works of Art. The expertise, wit, inventiveness and artistry that a well-executed cake exhibits are celebrations of the skill of the bakers. Any fool can wreck a cake, but to make one of these? That requires genius!
Just love these! the daffodil one was so cute!! But your right the first one makes you think about summer!! I need that right now its
-19 outside here in MN.
Love these! The green and white one is so fresh-looking, and the daffodils made me grin. Spring is coming!
As everyone else says, the daffodil cake is a feat of patience... but the green-and-white one absolutely steals my breath with its stunning simplicity. Wow.
I LOVE the tint cakes with the butterflies and the daffodil cake and the beehive cake...They are all so beautiful! thanks for brightening my morning! =)
The daffodil cake sure beats the hell out of Sandra Dee's Wreck over on The Food Network.
Oh, thank you for bringing a little Spring into a cold and wet Seattle sunday! My fave is the second one, the little green and white cake. So cute!
Ack, I meant Sandra LEE. Not that she deserves that much respect.
geez. daffodils, schmaffodils. okay fine. everybody likes the yellow daffodils. yes. they're pretty.
BUT (isn't there's always a big but?!), give me some PINK any ol' day of the week (wreckdays or sundays) and i'm good.
am lovin' cake #1, #4 and #5. so sweet, so spring-ish, so lovely. so pinkish. :-)
I LOVE the daffodil cake. Daffodils are my favorite. I want one!
My favorites are the daffodils, the beehive and the last one with the bright green grass. Perfect to look at on a bleak day!
got your book for christmas and love it! love these beautiful cakes - I can't imagine cutting into such amazing work.
To those who hate the fondant: Awww...some bakers make their own and it tastes very good.
I really like the second one. You don't see bright green and white that often...or ever. It's also so classy!
Beautious Cakes! But the first one,with the pink silhouette on top seems to be be shaking her fist as if saying,"Hey you kids,Get away from my Cake"!!
I. Love. Those. Daffodils!
I'm in awe, especially of the daffodil cake, which doesn't even appear edible.
Am I the only one who thinks all those butterflies are spectacular? I just want a zillion of those all over my house :)
WV - bowell.... use your imagination - these cakes are too pretty today
I love the green ones, especially the first. And yes, fondant is yucky but you can always peel it off (especially if there is almond underneath - yum)its done its job just being beautiful.
Holy cannoli! That daffodil cake is ridiculously gorgeous. And the beehive cake = CUTENESS!
I like my cake like I like my women...covered in BEES!
Is it sad that that was the first thing that came to my head upon seeing that beehive cake?
The fifth cake...with rosettes and butterfly is the work of Peggy Porschen....she makes lovely cakes.
Hi! The little cakes with butterflies are from the blog Mad Baker (http://www.madbaker.net/2007/09/mad-about-miniature-sugar-paste-cakes/).
The daffodil cake is making me swoooon - beautiful!
These are all AMAZING! I love that lime green scalloped and white cake!
I hope you keep doing Sunday Sweets--I love seeing them. They are a good contrast to all the wrecks--they reveal just how awful the wrecks are, and they remind us how good/talented other bakers are. It's fun to laugh at the wrecks, but it's also nice to give props to the talented.
The best Sunday sweets to date! love them all.... if I had to pick a favourite it would have to be the green and white one; so pretty.
Oh, lovely! I must learn how to do the daffodils. I wonder if they could be done with royal icing? I also love the green and white cake right above it.
I have an overwhelming desire to go cake shopping and put back on the 10 lbs shed this christmas season
Wow. Those are very well done. Some serious talent. I bet the taste as good as they look.
I love winter, I don't wan... oh my that second cake is gorgeous, just think you could some red and it would be beautiful for Christmas...
crzylady said...
I have an overwhelming desire to go cake shopping and put back on the 10 lbs shed this christmas season
WOW..good for you!
Jagyularr said...
I like my cake like I like my women...covered in BEES!
Is it sad that that was the first thing that came to my head upon seeing that beehive cake
I began to hum Winnie the Pooh....
I recognized the daffodil cake from cake central. It's in my favorites there.
Great cakes! I found this blog from another blog...Have a Happy New Year
from Starla at
The are amazing cakes. I love the Sunday sweets!
I have been feeling down today and really missing spring. I just wanted to thank you because these cakes put a much needed smile on my face
Love love love love love the daffodils!
I love the green and white cake. would never have thought about those colors together, but it is so pretty! and the daffodils are amazing! beautiful cakes.
w.v. terstora: jen has terstora lot of cake pics on her computer!
The daffodil cake is by someone on Craftster who goes by Frosted: http://www.craftster.org/forum/index.php?topic=254622.0
Very pretty!
On second look, they're not quite the same cake.. perhaps Frosted took her process from some other baker. Sorry! I think we can agree it's still very well made, especially if she's an amateur.
SO PRETTY! The daffodils are wonderful, but all of them are happy-making!
inspired stuff today thanks for the insiration.
LOL @ Nora! Sandra Lee's cakes never disappoint... in the wreckiness department.
when i scrolled through all the cakes, i absolutely loved the daffodil one. and apparently everyone else does too. they're my favorite flower and make me wish (just a tiny bit) that it was spring, even though i love winter.
Love that daffodil cake.
Happy Birthday to Me! Thanks for wonderful 'birthday' cakes I can enjoy without all the calories.
WV: tromen - men who tro a ball and think it is a profession
So to agree with pretty much everyone else, I LOVED the daffodil cake (or are they jonquils?). But the wedding cake with the grass on the bottom tier is also awesome.
There are really lots of creative cake designers! The cakes are so adorable and they all look beautiful!
Beautiful. I especially love the bee hive one.
All these cakes are pretty extraordinary! I like the days when you give us the really good ones so that we can understand the full wreckedness of the others. Wish I had half the talent of today's bakers......
I agree about Sandra Lee-- someone send her this daffodil cake photo and we'll watch the color drain from her face at the comparison! :D
I am a little touchy about Spring right now, though, because it's 5 below tonight and snowing...again! Winter really means business this year in the Midwest, and technically, it's just getting started. Daffodils are a long time away, I'm afraid. *sigh*
The two unknown baker cakes both look like they are from the Red Tea Box in Toronto.
I rarely comment but those daffodils are so amazing I couldn't help it!!
I live for Sundays so I can see the Sweets! The daffodil and beehive cakes are so cute - I would love to be able to make beautiful cakes like those.
All the cakes look really pretty.. However, I don't think they will taste nice. I had my first taste of fondant last week and omg, it tasted awful! I ended up picking the fondant off and just eating the cake underneath. I wouldn't want to actually EAT any of these cakes, but I want to keep them just to look at :)
You know, in the Southern Hemisphere it's summer. Today I was melting in 40 degree heat!
These cakes are awesome regardless of the season, though.
Jen & Jon -
As one of those myriads of CW fans, I actually convinced my loverly dh to get me your book for Christmas. I also asked for "Martha Stewart Cupcakes" book (incidently, her cupcake book is the first MS book I've been able to look at and say HEY! - I can do those :-)). Anyways, in true wrecky dh fashion, he bought me both books...and one a second time. But he did not know which book he'd bought 2 of until I'd opened up both of them on Christmas morning LOL! Thankfully I was able to return one in the end.
Thank you for allowing me to LOL out loud with your book, and I can't wait for 2010 wrecks!
Oh wow, so many of these are gorgeous! I particularly love that honeycomb cake, and the daffodils. Stunning! I love the first cake too, with it's matching little cupcakes. And it's nice to have a breath of spring on this cold winter day for sure.
I love the spring themed cakes. The fantastic Daffodil cake is by Awsus on cake central (made for mother's day)
Oh and all you fondant haters probably tried 'wilton'!! There are some yummy fondants out there...do not lose hope just yet
Gosh I love that daffodil cake. Lovely.
The daffodil cake looks rather like this rose one that was posted on epicute
I LOVE the daffodils! That is probably my favorites cake of all the beautiful cakes you've posted. It is simple and beautiful.
i love, love, love that daffodil cake!
I love all the cakes, especially the daffodil one. I love the springy post, since it feels like spring today in Phoenix. It was a balmy 74 degrees... Bring on the spring! :)
want! each! and! every! one!
Beehive baby. Time to break out the B-52s now.
I am a little in love with the daffodil cake...
I knew I'd seen that lime green cake with the beautiful pearls on it before. I did a quick check on cakecentral.com and found it. It was made by a baker with the username "cakehelp." Here's a link to her cake:
HEY...the beehive cake is the actual cake from my wedding! It is beautiful and Belle Fete is an amazing company to work with. And, believe it or not, it was also delicious. I'm glad it's sweet and a 'wreck', geez...(p.s. who are you Kate and how did you get a picture of my wedding cake?)
These are so beautiful, I wouldn't want to eat them...but I bet they taste super yummy!
love you for giving us some spring!
#5 (and possibly #3) is a Peggy Porschen cake. She does butterflies exactly like that. I've seen her do a cake similar to #3, but it was white flowers.
The daffodils have it!
The daffodil cake was made by "Frosted". Here's the post on Craftster where she posted it (and where I first saw it!)
Lovely cakes--absolutely love this blog. :)
Those are all very beautiful.
holy cow! i based my wedding cake off of that last cake. http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs173.snc1/6490_131141266521_505031521_3197562_6774611_n.jpg
I think your email account thinks I'm spam, so I'll put this here:
(I especially like the "Theme" section.)
The second cake (Green and white) reminds me of the Sound of Music which I LOVE right now!! I do hope you find out the decorator, it made me really happy to see it :)
The daffodil one is technically well design but somewhat disingenuous.
All parts of the daffodil are highly highly toxic.
I think this would send a bad message to kids.
I love the honey bee cake. It reminds me of "Bee Movie"! I can't wait to try making my own someday...
check out my blog:
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A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.
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I pieced the back of this quilt (of course!), and again used all Amy Butler fabrics. I must say I really love how the back of this quilt turned out. I think I like it just as much as the front and I intend to use this layout more often for quilt backs.
I again quilted with straight lines without any problems. It is a time consuming process, one that I always look forward to, but I am equally glad when it is over!
The binding fabric is from Amy Butler's Daisy Chain collection. It is called Water Garden - Forest. It is my favorite print from this range, and it is also the center fabric featured in the all the white squares in the quilt top. I again chose to machine stitch the binding with great success. Oh what a revelation!


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Did not mean to be silent since I got back from San Francisco but I barely had a moment to kiss Bill "hello" (literally) that work started back again full swing. It's a good thing really since the utilities company already told me macarons were not a viable source of payment. Idiots. Drats.
It is taking me longer than expected to sort through all the pictures from those five days in San Francisco. A part of me has a hard time selecting among all the ones that could make you cry or laugh, and a part of me just revels in the emotions that each pictures of this trip makes me feel.Good times. Lots of laughs. Tons of people.
But first, I must announce the winner of The Hip Hostess apron. I was supposed to ask Bill over the phone to pick a number but one cocktail party and one strong cocktail later, I forgot to and turned to Lara standing next to me to pick one. Congratulations Megan from Life As A Dill! Email Debbie at info[@]thehiphostess [dot]com to claim your prize.
Now let's start this BlogHer thing…
I met Jen right at the airport since our flights were getting in close together and it was like picking up where we had left off the night before. We had the same dynamic that makes us talk throughout the day via emails, twitter, direct messages and sometimes all of these at once.
After checking into the hotel, we headed to Akiko for lunch following Anita's recommendation. We were not disappointed. Loved it all but raw shrimp and me won't be friends for a while.
Not sure how it became my "mission" but when we started talking about things to see in such a short period of time, I drew a blank on the museums and exhibitions and my brain tuned in patisseries and bakeries. Go figure. We headed out to the ferry building and found Miette's (or a portion of their place given the market layout) right off the bat. Cute and whimsical little place!
Got a couple of macs and headed off to the 39th floor of the Marriott. Check Jen's post for pictures of our blogger meet up. I think I was feeling my "2 hours of sleep in 36 hours" moment and just starred at the gorgeous views instead of clicking away.
Finally got to meet my long time crush Ashley from Not Without Salt (the girl seriously looks like a porcelain doll), crazyAlice from Savory Sweet Life and the wonderful Susan from Sticky, Gooey, Creamy, Chewy. We were later joined by Anita from Dessert First and Lisa from Lisa Is Bossy (and she is…in a very funny way). Jumped from joy to see Todd and Diane again since I could literally squeeze these two forever.
We headed off to dinner at Anchor and Hope and hooked up with Chuck from Sunday Nite Dinner and Food Gawker and his lady, Michelle from Tuesday Night Smackdown, Karen from Off The Meat Hook. Everything was delicious and prepared just right. Loved it all but sea urchin and I won't be friends for a while. I promptly passed out once my head hit that fluffy pillow at the hotel, which was just fine since we had to gain strength for the next day's activity.
Made it to breakfast slightly refreshed and stunned. No, no seriously: it is stunning to see words and people behind emails and computer screens becoming alive before your eyes. I am thrilled I got to meet many people and regret that I did not meet all of them. Between preparing for my panel and dealing with work and family stuff via computer, my brain was in overload and overwhelmed at times. Finally met bloggers who have inspired me to start mine and this was extremely special to me. Beside all the people mentioned in this post, thank you Sam, Pim, Jen, Anita, Tea,
I had many "fuzzies" during this trip (moments when your heart gets all warm and tingly you're so happy) and one of them was definitely meeting Shauna, Danny and Lucy. Shauna was one of my first blog reads and growing closer this past year made it all the more special to finally talk in real life. Lucy was the name I wanted to give my daughter but that did not happen as planned and I feel like this little one is my remote gift from life. I was very fortunate to spend more time with them after the conference.
After a whole day of sessions, brainstorming and powerful messages (you can check transcripts of the sessions on BlogHer.com), we all met up again for the closing keynotes. I could write paragraphs after paragraphs about photography, blogging, writing, food politics, etc… but one message that came through from these three successful speakers was to blog because you have a passion, the rest will follow. Or not. And that's ok. Blog what makes you happy and do it to the best of your abilities.
How did I do on my panel? I think it went well. Feedback from the people attending was good so I am happy. And yes, it is official: I am a passionate dork.
So by now, you have probably read the fiasco that was lunch when food bloggers were served frozen foods while badly pitched by a mockery of a chef. Yes, I felt insulted. But not so much as being pitched frosting in a can from one of the sponsors in the lobby. Poor choice of product for a majority of attendees cooking and baking from scratch. We want to be challenged both intellectually and physically not spewed out of can.
The cocktail party after the sessions were over was held on the rooftop of the hotel in perfect weather and with alcohol flowing generously.
One of my "fuzzies" of the conference was to meet Zoe, author of Zoe Bakes and Artisan Bread in 5 Minutes A Day. To say that the woman is hot is an understatement, to add that she is one genuinely cool lady is no exaggeration. I hope we get the chance to meet and talk many more times in the future.
After this first round of cocktails, we all headed to Tropisueno for the After BlogHer Party organized by Jaden, Ree and Elise. These women sure know how to throw a party! I had the chance to hang out with my pal Tammy from Running With Tweezers a bit more while being served glass after glass of Merlot by Hardy from Murphy Goode Wines.
I also got the chance to meet one of my baking crushes, Alice Medrich with whom I talked for a while on topics ranging from French markets and pastry chefs to blogging and writing. Precious moment.
Thanks to Emily from Foodzie I left the party with more chocolate and some really cool Nori salt. Thank you! Oh and a bottle of Pomegranate liqueur from Pama, one of the party sponsors "magically" fell into my bag.
Sunday morning, Jen and I met Caitlin, Shauna, Danny and Lucy for coffee and after parting ways with them all we both headed out to meet Tammy, Todd and Diane for Dim Sum. Again, check Jen's pictures for that part. I was too busy eating! After saying our goodbyes, Jen and I went about town to check out more bakeries.
I really wanted to check out Paulette's macarons and store. It is my grandmother's name after all and I had heard so many good reviews (after all there is Michalak stamp on it) that I had to sample a few. Geez…Perfect. All of them.
Miette's main store is as adorable as you can imagine. I was really like a kid in a candy store since they store a lot of the candies I grew up with. Heaven.
Got the chance to meet Tess who writes and updates Miette's blog. Being a sucker for design and props, I must give Tess and her team an A+ in their arranging the store to make it look so perfect.
We were running out of time before Jen's plane and decided to skip Tartine and part ways. That was tough. Parting ways, not Tartine, doh…
I headed back to the hotel to pick up my bags and headed out to Cameron's and Anita's from Married With Dinner, with whom I stayed until Tuesday. After many years of chatting online, Christmas card exchanges and others, it was a bit surreal to just hang out at their house and leisurely prepare a feast of market fresh produce for dinner.
Sausages, salad, veggies of all kinds. Anita had scored a bunch of great plums at the Marin market earlier that day and I made us a plum crisp with green coriander seeds and lemon verbana as well as a tropical inspired granita.
Cooked and ate with some wonderful people that I was thrilled to finally meet. Kick ass Laura from (Not So) Urban Hennery and fiesty sweet Kristina from Tennessee Locavore, and of course Cameron, Anita and Jen M.
I went to bed with my head filled and my heart bursting. Still.
I have a couple more posts to come about my stay after BlogHer. A trip to Napa, more bakeries, an amazing tapas dinner at Contigo and more. In the meantime, I am leaving you with a picture of sweet Lucy eating her first macaron at Bouchon bakery. I could photograph this child all day long…and I did!


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Monday, October 10, 2011
Forks Over Knives: The Whole-Food Plant-Based Diet
This important documentary Forks Over Knives examines the claim that most, if not all, chronic and degenerative diseases that afflict us can be controlled and reversed by rejecting our present menu of animal-based and processed foods. Combining scientific evidence with medical experience, covering the China Study, longevity research, and clinical trials, Forks Over Knives shows how meat, dairy, and processed foods are slowly killing you. If all these testimonials, raw data, and miraculous recoveries aren't enough to convince you to go vegan today, you'll likely enjoy and more readily identify with the video below. Peace
30 comments:
- Druv said...
:( the last video was nasty - the poor pig died a horrid way, but then with the cycle of rebirth the same people who kill these animals get the same treatment in their next life and they get tortured and eaten the same way when they will be reborn as animals.
These is still justice in the world, for those who enjoy this sort of thing will pay the price sooner or later in this life or the next. - October 11, 2011 at 9:45 AM
- Druv said...
All the physical aliments are a manifestations of the accumulated evil over the death of so many souls in an horrid way. Even if you haven't killed the animal, but are eating its flesh, the accumulated negative energy from a violent death will destroy you from within. Not to mention you take the suffering to your next life.
- October 11, 2011 at 10:52 AM
Damn us meat eaters! I've been off and on vegetarian since last x-mas and straight vegan for the last couple weeks... I do crave meat and felt guilty everytime I told myself it was better to eat that organic chicken, steak, etc...
Since being vegan, however, I have actually acquired a greater craving for more veggies and fruit! I try to eat mostly raw/fruitarian but it is difficult since most my friends and my environment eat dairy and eggs.... I am making them watch all these videos when I get home.
Thanks Eric and waddup Druv,
Derek - October 11, 2011 at 8:02 PM
- Eric Dubay said...
Thanks Druv and Derek. Yeah, that's good old-fashioned wholesome organic slaughter. Like Druv said, whether you personally kill your meat or not, you're ingesting something that's bad for your health, bad for your karma, bad for that animal, and a bad example for everyone else.
For Derek, great job with your transition and keep it up! Don't let your friends or environment change you, you change your environment and friends by leading by example.
For the meat-eaters out there: If aliens came to Earth and treated humans the way we treat cows, pigs, and chickens, would you try to rationalize their behavior? If aliens kept us locked together in tight cages, fattened us up, then killed and ate us when we were the most tasty, would you see anything wrong with that?
And for the anti-war meat-eaters out there: Need I point out the hypocrisy? If you kill innocent, defenseless animals every day just because you like the taste, then go around pretending you're "anti-war," you're only fooling yourself.
"As long as there are slaughterhouses, there will be battlefields." ~Leo Tolstoy
"Recognize meat for what it really is: the antibiotic- and pesticide-laden corpse of a tortured animal" ~Ingrid Newkirk
"A man of my spiritual intensity does not eat corpses" ~George Bernard Shaw
"A human can be healthy without killing animals for food. Therefore if he eats meat he participates in taking animal life merely for the sake of his appetite. And to act so is immoral" ~Leo Tolstoy
"Non-violence leads to the highest ethics, which is the goal of all evolution. Until we stop harming all other living beings, we are still savages" ~Thomas Edison
"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet" ~Albert Einstein - October 11, 2011 at 8:41 PM
- Anonymous said...
excellent !! thanx for posting !! especially the 3rd vid !! poor pigs!!
yes ...as long as there are slaughter-houses there will be battlefields !! and as george carlin put it "fighting for peace is the same as screwing for virginity"
and to dublyn keep strong and keep on trying ...just keep this 3rd vid in mind, and the craving for flesh will evaporate instantly !! and YOU WILL BECOME HEALTHIER !!
south africa - October 11, 2011 at 11:03 PM
- Eric Dubay said...
Nice one, thanks Robbie. I just watched this great video too:
McDonald's Kids Watch Slaughterhouse Videos! - October 11, 2011 at 11:20 PM
We Need Your Help to Put an End to Water Fluoridation:
thanks in advance :)! - October 12, 2011 at 5:23 PM
- Druv said...
hello Derek, its been a while.
Today, there are many people in India "Hindu/Sanatan Dharma" who have been eating fish, chicken etc for a while now.
Some thing changed in our history long time ago and most people are off their normal track.
Even my family lines is not vegetarian any more, i had to change myself back.
Things have changed a lot and older better traditions are being wiped out, its best to act now to get back to the older natural path.
I do like milk though :P, though i rarely have it now.
Pasteurized milk kills most of the proteins of milk, and most of them are not absorbed by the body making the quality of milk extremely low.
If people like milk, its best to have it fresh -- which is only possible if you have a cow :P - October 12, 2011 at 11:37 PM
- Druv said...
The fruits and seeds that a plant has eventually is meant to separate from its parent plant and those seeds grow into new plants.
The fruits are meant for animals to eat and the seeds are thrown away which on the ground become new plants. (some seeds are eaten by birds)
That is the original process of life, and many herbivores live a lot longer than a carnivore (Generally speaking).
So if you want to live longer -- plant energy is the >most pure< than a complex flesh of an animal which contains its suffering as it dies. (its a simple concept) - October 12, 2011 at 11:56 PM
- Druv said...
All dairy foods are not bad, the Ghee that people in India use is very healthy and can be used sparingly by people who do more mental work than physical.
Generally its meant for people who do more of physical work, Ghee is used in many other Vedic traditions.
Its better than the yellowish butter. - October 13, 2011 at 12:00 AM
- Eric Dubay said...
Dairy is by far the most mucus-forming and lymph-clogging food group and isn't "very healthy" at all compared to fresh fruits and vegetables. If you're comparing it to cooked and processed meats, then I guess you could say it's "healthier" but that's all. Check out some of the medical / scientific research:
Why do you think you see so many "lactose intolerant" people out there but never see fruit and vegetables intolerances? Dairy, especially when cooked or pasteurized is difficult to digest and acidic.
As for ethics, eggs are chicken fetuses, so you're eating an unborn chick... this should make any non-vegan pro-lifers think twice. And the mothers are usually kept tightly together in cages full of their own urine and feces with their beaks cut off. Factory farmed cows are tortured and their puss is mixed in with all the milk and cheese:
Dairy Factory Farm - October 13, 2011 at 2:39 AM
- Druv said...
i agree, i have seen those factory farmed cows, and its terrible. They are constantly kept pregnant to produce milk - pumped with hormones as well.
In the ancient Vedic civilization, which i don't think it exists any where like i remember --
They used to be fed a certain type of wild grass which produced the highest quality milk. They were kept free to roam about so their muscles were healthy.
Traditionally they were cleaned properly, and were given a massage daily with oil.
Cows were prayed to in ancient India.
Every food has its own specialty, and if you have the understanding of the five elements then you can use different combination of food to have the right effect. (same goes for milk) if you mix milk with turmeric -- it acts against cough -- an Ayurveda treatment -- also it accelerates healing of wounds and blood clotting.
Factory farmed cows, and genetic engineered, pumped with hormones etc -- its going to produce poison and not real milk for sure.
Its the same poison that made the people lactose intolerant.
If you have cows treated the traditional and natural way -- you would not be lactose intolerant. - October 13, 2011 at 2:56 AM
- Druv said...
Boil 1 cup of milk with 1 tsp of turmeric powder. Drink warm.
Its best to stick to older natural studies than "modern" scientific ones which has no knowledge of the 5 elements. - October 13, 2011 at 3:03 AM
- Druv said...
looks like i was a wee bit wrong about pasteurization, and it did not start with Luise pasture.
Unhappy Unhealthy Cows:
If you also look at some of my blogs, you would see that Greeks and Romans also used to have high regard for Cows and bulls before th advent of Christianity.
They used to have the same system till it was warped and destroyed into what it is today. - October 13, 2011 at 3:22 AM
We have stopped our colds/flu misery without the use of animal products.
Just the herb itself is good!
The Zapper based on Dr. Hulda Clark's model works everytime if you use it once you start to feel a scratchy sore throat.
Used in conjunction wtih Echinacea, and we have been cold free for 3 years.
I also noticed when I went vegetarian for 1 year, that was the best I ever felt in a long time--no headaches (which led me to conclude it must be something in the meat & dairy), no colds!
It also helped to use a paper towel to open/close doors, and turn on/off water faucets when using public bathrooms.
If we were designed to drink milk as adults, why not just milk humands? It would be more biologically compatible.
Why would mothers feed their babies milk from an animal?
When I was forced to drink milk as a child, I detested it because I can smell the cow. I much preferred soy milk (the real kind, not the abomination like Silk brand).
Don't try to justify cow's milk Druv ;)
As you've said, the cow must be constantly kept pregnant. Do you know how it feels to be always pregnant? Maybe in your next life time.... - October 13, 2011 at 7:49 AM
And since they have to keep cows constantly pregnant, what are they going to do with all those surplus babies? Give them away as pets?
No, the babies are taken away from their mothers, DENIED their mother's milk, LOCKED in tiny crates so they CANNOT STAND and CANNOT MOVE. When it is "time" in just a matter of days or weeks, they get a rod jammed down their spinal cord.
Still like milk, Druv?
8-? - October 13, 2011 at 7:55 AM
- Druv said...
As you've said, the cow must be constantly kept pregnant. Do you know how it feels to be always pregnant? Maybe in your next life time....
At which part did it seem to you that i was condoning "Factory farming"?
You need to read my work again, till you get what i am saying.
Its in factory farming -- its kept constantly pregnant, I was talking about the natural way.
In older vedic civilization they were let to roam free, eat special natural wild grass, and were given a oil massage every day.
Cows were considered the most holiest of all animals and were given the highest standing in Vedic India society.
You can find Cow figurines in all ancient Hindu/Sanatan Dharma temples.
Allow me to take it up to a whole new level that is "Far" beyond your understanding.
Diseases occur as the energies that go against the flow of normal life force accumulate and manifest themselves in physical form as diseases.
Cough is actually a Good thing because you can eject out the manifested negative energy our of your system completely, there by reducing the chances that it will manifest itself as a bigger badder disease.
Hence, problems like Cough is actually a Good thing, because you can purge out the negative forces.
--You only see the world in physical form, i see the spiritual realms which your "modern -warped-science" cannot surpass "any-day"---
The concept of "cure" is fraudulent, Ayurveda was built to elongate life which cannot be done just by merely treating the body.
As you've said, the cow must be constantly kept pregnant. Do you know how it feels to be always pregnant? Maybe in your next life time....
Sorry, anon -- i am light years ahead of you, wake me up when you get there? - October 13, 2011 at 10:21 PM
Yeah, but how is it natural for humans to drink the bodily fluids of another species--especially the fluids that are supposed to nourish that species young?
Do you see other animals drinking human milk?
This is just another justification to satiate your lust & desire to consume the fluids of another animal--meant for their young.
What you reason is the SAME EXACT selfishness of meat-eaters reasoning that it is their right to eat meat.
So much for all your "enlightentment" (cough, cough) - October 13, 2011 at 10:41 PM
You are also very arrogant.
How can you assume you are "light years" ahead of me.
That's a riot. And sadly, only goes to show your still utter ignorance of the whole enlightentment.
But go ahead, drink all the bodily fluids you like. You justify it in your own little mind.
:) - October 13, 2011 at 10:44 PM
- Eric Dubay said...
Simmer down folks :) You're both right and you're both on the same side here. Factory farming is despicable and grotesquely immoral, we agree about that. But if you have your own cow, it just so happens to be pregnant, and you just so happen to want to drink it's puss-filled excretions, then that's fine, but even raw, organic, grass-fed milk isn't "good for you." If you doubt that, try going on a mono diet of milk for a couple months and see what happens. Compare that to a mono diet of any fruit (the world's most suitable food for humans) and you'll see what's really healthy. And don't try the typical "calcium" argument either as there's 4x more calcium in sesame seeds than milk.
I'm sorry to say I doubt that you're "light-years ahead" of the Anonymous commenter Druv... if you were, you'd probably be more humble and less abrasive.
On a positive note, since my first magic mushroom trip I started thinking "Holy Cow!" and "Holy Shit!" these amazing eye-opening, emotionally-cleansing, spiritually enlightening mushrooms grow on cow dung? Now I know why cows are holy in India:
Magic Mushrooms
~Eric - October 13, 2011 at 10:47 PM
The best way to "worship" a cow is to give them their freedom to live their lives without being at the mercy of its "owner".
Not for them to be a slave to satiate your desires. - October 13, 2011 at 10:47 PM
I would like to see wardrobe and furnitures of every vege agitator. Then it would turn out how many of you really practice what you preach.
- October 14, 2011 at 2:16 PM
I love you cats!! I learn much from yall I just wish there was much less arguing!!
Anyway, I wanted to share this music track with you conscious foos:
It's a group called Dead Prez, I believe one guy (stic.man) is vegan and M1 is vegetarian. I think stic.man made the beat..
Let me know if y'all dig!
D - October 14, 2011 at 8:06 PM
- Druv said...
That's a riot. And sadly, only goes to show your still utter ignorance of the whole
This is just another justification to satiate your lust & desire to consume the fluids of another animal--meant for their young.
What you reason is the SAME EXACT selfishness of meat-eaters reasoning that it is their right to eat meat.
keep your retarded comments to yourself when you have no clue what you are talking about.
selfishness? you are infinitely retarded when you have no idea what i am talking about, its best to keep your trap shut.
That's a riot. And sadly, only goes to show your still utter ignorance of the whole enlightentment.
But go ahead, drink all the bodily fluids you like. You justify it in your own little mind.
Your retarded little mind can never come close to what i can put out, when you have no idea how to read.
When i was talking against "Factory farming", stop barking.
You inferior knowledge and inability to read is of no concern to me.
Learn to read when i was saying that they were allowed to roam free and cleaned and given body massage before the advent of the abrahmic world.
Ill say again, stop your stupidity and learn to read. - October 17, 2011 at 10:54 AM
Karma is a bitch, Druv, since you are so knowledgeable and familiar with it. Maybe you will get the chance to have your teaties molested daily by your owner, and just hope you have a kind owner who will let you live out your life on green pastures, long after you stop giving milk. Maybe he'll come give you a massage too.
Just hope he doesnt get lonely at night and pay you a "visit"
;) - October 17, 2011 at 7:18 PM
Which brings to mind a short story by Piers Anthony I read in high school about women being farmed as Double D milk cows on some planet.
The story gets down and dirty with nasty sex between the stud (human man) and the "cows".
You might want to have a read, Druv. Quite titillating. - October 18, 2011 at 11:42 PM
~"The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease." --Thomas Edison
Tim - October 19, 2011 at 6:02 PM
How can someone afford the cost of drinking two liters of orange juice for breakfast? Are they millionaires? How in the world can someone eat 15 bananas in one sitting? How big is their stomach? Again, the cost of 15 bananas. How can they afford that?
I would REALLY like to know. - January 9, 2012 at 2:38 AM
i agree eating 15 bannanas in a day or at a time is retarded, however the cost of 15 a day is like 3 dollars
- January 27, 2012 at 1:54 PM
- Eric Dubay said...
Check out 30bananasaday.com
I often eat 10 bananas or more at a sitting and afterwards feel absolutely energized and satisfied. Raw vegan athletes like Harley Johnston, Mike Arnstein and Tim VanOrden eat almost nothing but fruit, are in top health and regularly win marathons. There is nothing wrong or retarded about eating several bananas at a time. It's not very expensive either if you know how/where to shop. - January 27, 2012 at 8:13 PM


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Shipping & Return policies
("Website"). By placing an order through this Website you will be agreeing to
the terms below. These are provided to ensure both parties are aware of and
agree upon this arrangement to mutually protect and set expectations on our
1. General
Subject to stock availability. We try to maintain accurate stock counts on our
website but from time-to-time there may be a stock discrepancy and we will not
be able to fulfill all your items at time of purchase. In this instance, we will
fulfill the available products to you, and contact you about whether you would
prefer to await restocking of the backordered item or if you would prefer for us
to process a refund.
2. Shipping Costs
Shipping costs are based on the value of your cart, before taxes and promotions. Payment for shipping will be collected with the purchase.This price will be the final price for shipping cost to the customer.
Express shipping
- 34.99 $
- 29.99 $
3.1 Return Due To Change Of Mind
CarbonePrestige Inc. will happily accept returns due to change of mind as long as a
request to return is received by us within 30 days of receipt of item and are
returned to us in original packaging, unused and in resellable condition.
Return shipping will be paid at the customers expense and will be required to
arrange their own shipping.
Once returns are received and accepted, refunds will be processed to store
credit for a future purchase. We will notify you once this has been completed
through email.
(CarbonePrestige Inc.) will refund the value of the goods returned but will NOT refund the value of any shipping paid.
3.2 Warranty Returns
CarbonePrestige Inc. will happily honor any valid warranty claims, provided a claim is submitted within 90 days of receipt of items.
Customers will be required to pre-pay the return shipping, however we will
reimburse you upon successful warranty claim.
Upon return receipt of items for warranty claim, you can expect CarbonePrestige Inc.
to process your warranty claim within 7 days.
Once warranty claim is confirmed, you will receive the choice of:
(a) refund to your payment method
(b) a refund in store credit
(c) a replacement item sent to you (if stock is available)
4. Delivery Terms
4.1Transit time domestically
For express shipping count 1-5 business days.For standard shipping count 5-10 business days.You will get a tracking number following your order to be able to track your parcel.
4.2 Transit time Internationally (not available at the moment)
Generally, orders shipped internationally are in transit for 4 - 22 days. This
varies greatly depending on the courier you have selected. We are able to offer
a more specific estimate when you are choosing your courier at checkout.
4.4 Change Of Delivery Address
Orders placed before 12 PM - EDT (UTC-04) will be dispatched the same day,
otherwise, within the next business day.
Our warehouse operates on Monday - Friday during standard business hours, except
on national holidays at which time the warehouse will be closed. In these
instances, we take steps to ensure shipment delays will be kept to a minimum.
4.4 Change Of Delivery Address
For change of delivery address requests, we are able to change the address at
any time before the order has been dispatched.
4.5 P.O. Box Shipping
CarbonePrestige Inc. will ship to P.O. box addresses using postal services only. We
are unable to offer couriers services to these locations.
4.6 Military Address Shipping
We are able to ship to military addresses using USPS. We are unable to offer
this service using courier services.
4.7 Items Out Of Stock
If an item is out of stock, we will wait for the item to be available before
dispatching your order. Existing items in the order will be reserved while we
await this item.
4.8 Delivery Time Exceeded
If delivery time has exceeded the forecasted time, please contact us so that we
can conduct an investigation.
5. Tracking Notifications
Upon dispatch, customers will receive a tracking link from which they will be
able to follow the progress of their shipment based on the latest updates made
available by the shipping provider.
6. Parcels Damaged In Transit
If you find a parcel is damaged in-transit, if possible, please reject the
parcel from the courier and get in touch with our customer service. If the
parcel has been delivered without you being present, please contact customer
service with next steps.
7. Duties & Taxes
7.1 Sales Tax
Sales tax has already been applied to the price of the goods as displayed on the
7.2 Import Duties & Taxes
Import duties and taxes for international shipments may be liable to be paid
upon arrival in destination country. This varies by country, and CarbonePrestige Inc.
encourage you to be aware of these potential costs before placing an order with
If you refuse to to pay duties and taxes upon arrival at your destination
country, the goods will be returned to CarbonePrestige Inc. at the customers expense,
and the customer will receive a refund for the value of goods paid, minus the
cost of the return shipping. The cost of the initial shipping will not be
8. Cancellations
If you change your mind before you have received your order, we are able to
accept cancellations at any time before the order has been dispatched. If an
has already been dispatched, please refer to our refund policy.
9. Insurance
Parcels are insured for loss and damage up to the value as stated by the
9.1 Process for parcel damaged in-transit
We will process a refund or replacement as soon as the courier has completed
their investigation into the claim.
9.2 Process for parcel lost in-transit
We will process a refund or replacement as soon as the courier has conducted an
investigation and deemed the parcel lost.
10. Customer service
For all customer service enquiries, please email us at email@example.com
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You'll also need the receipt or proof of purchase.
To start a return, you can contact us at email@example.com. If your return is accepted, we'll send you a return shipping label, as well as instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted.
You can always contact us for any return question at email@example.com.
Damages and issues
Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right.
Exceptions / non-returnable items
Certain types of items cannot be returned, like perishable goods (such as food, flowers, or plants), custom products (such as special orders or personalized items), and personal care goods (such as beauty products). We also do not accept returns for hazardous materials, flammable liquids, or gases. Please get in touch if you have questions or concerns about your specific item.
Unfortunately, we cannot accept returns on sale items or gift cards.
The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item.
We will notify you once we've received and inspected your return, and let you know if the refund was approved or not. If approved, you'll be automatically refunded on your original payment method. Please remember it can take some time for your bank or credit card company to process and post the refund too.


text:
Studies find new drugs greatly lower cholesterol
WASHINGTON (AP) — A new class of experimental medicines can dramatically lower cholesterol, raising hopes of a fresh option for people who can't tolerate or don't get enough help from Lipitor and other statin drugs that have been used for this for decades.
The first large studies of these drugs were presented Saturday at an American College of Cardiology conference in Washington, and more will follow on Sunday.
Several companies are developing these drugs, which are aimed at 70 million Americans and millions more worldwide who have high LDL or "bad" cholesterol, a major risk for heart disease.
Three studies of Amgen Inc.'s version of these drugs, called evolocumab (ev-oh-LOKE-you-mab), found it lowered LDL or "bad" cholesterol by 55 to 66 percent from baseline levels compared to others who took a fake drug, and by nearly that much when compared to Merck's Zetia, another cholesterol medication.
As impressive as that is, it's still just part of the picture. Doctors want evidence that the way these drugs lower cholesterol also will lead to fewer heart attacks and deaths, because that proof already exists for statins. New studies are underway to test this, but Amgen said it will seek approval for its drug this year based on cholesterol-lowering alone.
That was enough to win approval for statins and Zetia, but use of Zetia has declined since 2008, when research showed it failed to help prevent heart attacks even though it cut cholesterol. Hopes are high that the new Amgen drug and others like it will do better.
"I would be happy to see it approved" on the cholesterol results alone, said Dr. Hadley Wilson, a cardiologist at Carolinas HealthCare System. "We need additional agents other than statins" to help patients, he said.
Nearly all current cholesterol medicines — fibrates, niacin and top-selling statins — are decades old. Statins such as Lipitor, Zocor and Crestor curb cholesterol production. Zetia, which came out about a decade ago, helps block the absorption of cholesterol from the intestine.
The new drugs block PCSK9, a substance that interferes with the liver's ability to remove cholesterol from the blood.
They have big drawbacks, though. Statins are pills sold as generics for as little as a dime a day. The new drugs are proteins rather than chemicals, and those tend to be very expensive to make. They also must be given as shots every two weeks or once a month. People can give the shots to themselves with a pen-like device. The companies developing the new medicines have not said what they might cost.
"We were very, very pleased" about how well patients accepted the shots, and if they offer better results, especially for those with inherited conditions, "people will accept it," said Dr. Michael Koren of Jacksonville Center for Clinical Research in Florida, who helped lead two of the studies.
The three Amgen studies involved about 2,000 patients in all. Doctors tested the drug in people with high cholesterol not taking other medicines, as a long-term (one-year) treatment in people already taking various medications and in combination with statins and other drugs in people with an inherited cholesterol disorder.
In general, side-effect rates were about the same for evolocumab vs. placebo or Zetia. In some studies, muscle aches, nausea and a few other problems were a little higher with the experimental drug.
Overall safety "is very, very encouraging," said Dr. Scott Wasserman, Amgen's executive medical director.
Researchers also said:
—Alirocumab, a similar drug being developed by Sanofi SA and Regeneron Pharmaceuticals Inc., lowered LDL cholesterol by 47 percent vs. 16 percent for Zetia in a study of about 100 people not taking any other drugs for high cholesterol.
—Bococizumab, from Pfizer Inc., lowered LDL 45 percent to 67 percent, depending on dose, compared to placebo in 354 people with high cholesterol also taking a statin.
"There's great interest" in all of these drugs, but doctors will wait for evidence that they lower heart risks, said Dr. Neil Stone, a Northwestern University cardiologist and spokesman for the American Heart Association.
It may be easier to justify their use in patients with genes that cause high cholesterol at an early age, he said.
A spokeswoman for the federal Food and Drug Administration, Sandy Walsh, suggested that might be the case.
"Although we cannot comment on the likelihood of approval based solely on specific indications or populations," two drugs recently were approved based on cholesterol-lowering for people with inherited conditions, she noted.
A decision on approval also will be influenced by how much the drug lowers cholesterol, its effects on other fats in the blood and other heart signs such as inflammation and blood pressure, and its safety, she said.
Follow Marilynn Marchione on Twitter: http://twitter.com/MMarchioneAP


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Crib Bedding
Your nursery is coming together beautifully, and you are highly anticipating your little one's arrival. You likely have your furniture in its place, the crib, and his or her nursery set up, but you really need to tie that special space together, which is where bedding comes in to play.
We know how exciting having a baby is, and we also know how exciting and nerve wracking setting up a nursery can be. Because we understand your position and share your excitement in the process, we are here to help. We carry boy crib bedding as well as girl crib bedding, and if you are not sure of your little one's gender just yet, we carry neutrals as well. Although there are so many patterns, designs, colors, textures, and fabrics to choose from, we try to make the decorating process as simple as possible for you by providing you with 3 and 4 piece sets. These all in one sets simplify your decorative process by a lot -- so much that most parents prefer them over individual pieces. However, if you are interested in mixing and matching, we do carry individual skirts, blankets, pillows, and sheet sets.
Although it is often overlooked more than baby furniture or the actual crib itself, crib bedding, combined with curtains and fabric pieces, really adds the finishing touches to a baby's nursery. Whether you are looking to tie your little one's special space together with a theme or not, we carry crib bedding for any style room. Browse our wide selection to find crib bedding to warmly welcome your baby into the world!


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If your house is pristine and you want a top dollar offer for your home in Gaylord, listing with a real estate agent typically makes the most sense. However, if you don't want the hassles of house showings or listing your house on the MLS, or maybe you have a short timeline or your home is out of state, a company that buys houses could be the better fit over a real estate agent.
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The best place to sell your house depends on your goals! When choosing a company that buys houses for cash, look for a local cash buyer who understands your real estate housing market best. Large investment companies only serve major cities and will auto-generate an offer. You've probably seen their we buy houses signs or flyers and we buy houses postcards in the mail…
This is where House Buyer Network stands out. We don't flood your mailbox with letters or market on billboards or Facebook or post We Buy Houses bandit signs. All we have is this real estate website and a business card to hand when we come visit your home. Whether your house requires a new roof and plumbing or just needs cosmetic repairs like fresh paint, our network of local investors and house flippers are ready to share a free cash offer for your house.
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1. Note the amount of money going into escrow (this will be in the house contract from the cash buyer).
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3. If you are facing foreclosure, verify the cash buyer has experience with foreclosure properties.
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At House Buyer Network, the price we offer for your home in Gaylord is the money you receive at closing. Our company does not use hard sales tactics like many real estate investment companies. If you want to sell your home for a fair price, we are here to make you a competitive offer. No games. No hassles.
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