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Nuclear reactors crippled in Japan's March 11 earthquake and tsunami are now in a "cold shutdown," Prime Minister Yoshihiko Noda announced today.
If that is correct, it's a milestone on the long road toward recovery from the world's worst nuclear crisis since Chernobyl, The Associated Press writes. The earthquake and tsunami, which left more than 15,800 people dead and nearly 3,500 officially classified as missing, devastated the Fukushima Dai-ichi nuclear power plant and for weeks had the world anxiously watching as engineers struggled to avert catastrophe.
A cold shutdown, AP says, "normally means a nuclear reactor's coolant system is at atmospheric pressure and the its reactor core is at a temperature below 212 degrees Fahrenheit (100 degrees Celsius), making it impossible for a chain reaction to take place."
"But many skeptics," The Japan Times reports, "believe the declaration is little more than political grandstanding, given the revised definition of what constitutes cold shutdown, and are concerned about the long-term stability of the critical coolant system. ... Reactors 1, 2 and 3 have been damaged and much of the melted fuel is believed to have penetrated through the pressure vessels and fallen to the bottom of the outer containment vessels. Tepco [which operates the plant] has been unable to take direct measurements of the temperatures at the bottoms of the containment vessels."
And regardless, as the BBC reports, "the government says it will take decades to dismantle it completely. The six-reactor Fukushima Daiichi nuclear plant was badly damaged by the 11 March earthquake and tsunami. Blasts occurred at four of the reactors after waves knocked out vital cooling systems."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Copyright © Gunter Marx Stock Photos. ALL RIGHTS RESERVED by the Copyright Holder. 5956x3958 / 9.2MB
Image is copyrighted. No image reproduction and rights are granted to Client, until Gunter Marx Stock Photos has received full payment of invoice, outlining copyright license and usage fee.
Southwestern British Columbia, Canada, Flowers & Flower Gardens, Farming, Fraser Valley & Fraser River, BC, Lavender, Agriculture
agrarian, agribusiness, agricultural, agriculture, agronomy, BC, blooming, blooms, blue sky, British Columbia, bushes, Canada, canadian, color, colour, copy space, crops, cultivating, cultivation, cutting, day, daytime, environment, farming, farms, farmers, fields, flowering plants, flowers, Fraser Valley, fresh, gardens, growers, growing, grown, growth, harvest, harvesting, image, industries, industry, landscape, Lavandula angustifolia, lavender, Munstead, North America, outdoor, outside, Pacific Northwest, people, person, photo, picking, picture, plants, purple, rows, scene, shrubs, Southwestern BC, summer season, sunny, trimming, u pick, u-pick, upick, view, West Coast, Western Canada, horizontal

subset: commoncrawl


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Restaurant Insurance
Restaurant Insurance in Beaufort NC, Morehead City NC & Surrounding Areas
Fine dining facilities, franchise restaurants, fast food stops, and cafeterias feature a variety of different risks, but all share a need for the same basic coverages: commercial property insurance, general liability insurance, and business income coverage.
At Willis Insurance Agency Inc., we want to help you reduce losses that could impact your business. We can help you customize an insurance plan that specifically fits your food service establishment, letting you focus on providing a great experience for your customers.
Restaurant Insurance Quotes in Beaufort NC
We work with a variety of insurance carriers to provide quick, accurate, and comprehensive restaurant insurance quotes. We help protect your employees and your customers with property insurance that includes spoilage coverage; general liability insurance that protects in the event of slips, falls, and more; and business income coverage to protect against a loss of income.
Specific Features of Restaurant Insurance, Including Workers Compensation Insurance
Willis Insurance Agency Inc. offers protection for your business in the following areas:
- Building and Business Property Damage and Loss
- Commercial Liability
- Employment Practice Liability
- Liquor Liability
- Lost Business Income
- Loss of Records
- Extraordinary Expenses
- Moneys and Securities
- Food Safety
- Crime
- Worker's Compensation
- Employee Benefits
- Hired Non-Owned Auto Insurance
Our agents are happy to review these coverages with you to determine which ones are necessary for your restaurant.
Best Restaurant Insurance in Beaufort
Just like a local restaurant needs to cater to a community's tastes, Willis Insurance Agency Inc. is in tune with what our clients are looking for. If you're looking for restaurant insurance that leaves you satisfied, contact an agent or request a quote today.


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Celebrate a new addition to the family with this adorable pink baby onesie bunting banner letter W you can print, cut, and string along other letters to form a personalized bunting banner.
This pink baby onesie bunting banner letter is about the size of one 8.5 x 11 inch piece of computer paper. It is a banner flag with a baby onesie in the center that's decorated with a light pink background and darker pink trim. The letter is white.
This download contains only one letter. You can download the entire set all at once here.
Terms of Use for the Pink Baby Onesie Bunting Banner Letter W
You may use these files for your own personal, non-commercial use only. You may not distribute or sell the files or claim them as your own. Files may be printed and distributed in educational environments.
If you would like to share the banner letters with a friend, please send them directly to this page so that they can download a copy for themselves. Please do not link directly to the download file.
Thank you for complying with the terms of use!
Downloading and Printing
These files are in PDF form. You will need Adobe Reader in order to open it. If you don't have Adobe Reader, you can download it for free at Adobe.com.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


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Basically, I've decided that if I dress like it's Spring, it will be Spring. Hence, shorts.
queen michelle tee. gap blazer. thrifted shorts. pierre hardy x gap shoes. random buttons. tsumori chisato socks.
But we all know Chicago is teasing us. Snow will be back. And it will be soon.
Ok back to analyzing misogynist traditional Irish folksongs, brb~


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Looking at Your Newborn: What's Normal
Article Translations: (Spanish)
When their little one comes into the world, new parents might be surprised by their baby's appearance. Instead of the picture-perfect cherub, babies often look bluish, are covered with blood and cream-cheesy glop, and look like they've just been in a fist-fight.
The features that may make a normal newborn look strange are temporary. After all, babies develop while immersed in fluid, folded up in an increasingly cramped space inside the uterus. Then in most deliveries, they're pushed through a narrow, bone-walled birth canal.
When you'll get to first see and touch your newborn may depend on the type of delivery, your condition, and the condition of your baby. Following an uncomplicated vaginal delivery, you should be able to hold your baby within minutes.
What Should We Expect?
In most cases, infants seem to be in a state of quiet alertness during the first hour or so after delivery. It's a great time for you and your newborn to get acquainted and begin the bonding process. And it's OK if circumstances prevent you from meeting your infant right away — you'll have plenty of quality time together soon.
During the first several weeks, you'll notice that much of the time your baby will tend to keep his or her fists clenched, elbows bent, hips and knees flexed, and arms and legs held close to the front of his or her body. This position is similar to the fetal position during the last months of pregnancy. Infants who are born prematurely may display several differences in their posture, appearance, activity, and behavior compared with full-term newborns.
Primitive Reflexes
Infants are born with a number of instinctual responses to stimuli, such as light or touch, known as primitive reflexes, which gradually disappear as the baby matures. These reflexes include the:
- sucking reflex, which triggers an infant to forcibly suck on any object put in the mouth
- grasp reflex, which causes a newborn to tightly close the fingers when pressure is applied to the inside of the infant's hand by a finger or other object
- Moro reflex, or startle response, which causes an infant to suddenly throw the arms out to the sides and then quickly bring them back toward the middle of the body whenever the baby has been startled by a loud noise, bright light, strong smell, sudden movement, or other stimulus
Also, due to the immaturity of their developing nervous systems, newborns' arms, legs, and chins may tremble or shake, particularly when they're crying or agitated.
Sleeping and Breathing
In the first weeks, infants usually spend most of their time sleeping. Newborns whose mothers received certain types of pain medications or anesthesia during labor or delivery can be especially sleepy during the first day or two of life.
Many new parents become concerned about their newborn's breathing pattern, particularly with the increased attention to sudden infant death syndrome (SIDS) in recent years. But rest assured that it's normal for newborns to breathe somewhat irregularly.
When infants are awake, their breathing rate may vary widely, sometimes exceeding 60 breaths per minute, particularly when they're excited or following a bout of crying. Also common are periods during which they stop breathing for about 5 to 10 seconds and then start up again on their own. Known as periodic breathing, it's more likely during sleep and is normal. However, if your baby turns blue or stops breathing for longer stretches of time, it's considered an emergency and you should contact your child's doctor immediately or go to the emergency room.
Although talking won't come until much later, your newborn will produce a symphony of noises — especially high-pitched squeaks — in addition to the obligatory crying. Sneezing and hiccups are common and are not signs of infection, allergies, or digestive problems.
Because an infant's head is usually the first part through the birth canal, it can be affected by the delivery process. A newborn's skull is made of several separate bones (which will eventually fuse together) to allow the large head to be squeezed through the narrow birth canal without injury to mother or baby.
The heads of infants born by vaginal delivery often show some degree of molding, which is when the skull bones shift and overlap, making the top of the head look elongated, stretched out, or even pointed at birth. This sometimes bizarre appearance will go away over the next several days as the skull bones move into a more rounded configuration. The heads of babies born by cesarean section or breech (buttocks or feet first) delivery usually don't show molding.
Because of the separation of your newborn's skull bones, you'll be able to feel (go ahead, you won't harm anything) two fontanels, or soft spots, on the top of the head. The larger one, located toward the front of the head, is diamond-shaped and usually about 1 to 3 inches wide. A smaller, triangle-shaped fontanel is found farther back on the head, where a beanie might be worn.
Don't be alarmed if you see the fontanels bulge out when your infant cries or strains, or if they seem to move up and down in time with the baby's heartbeat. This is perfectly normal. The fontanels will eventually disappear as the skull bones close together — usually in about 12 to 18 months for the front fontanel and in about 6 months for the one in back.
In addition to looking elongated, a newborn's head may have a lump or two as a result of the trauma of delivery. Caput succedaneum is a circular swelling and bruising of the scalp usually seen on top of the head toward the back, which is the part of the scalp most often leading the way through the birth canal. This will fade over a few days.
A cephalohematoma is a collection of blood that has seeped under the outer covering membrane of one of the skull bones. This is usually caused during birth by the pressure of the head against the mother's pelvic bones. The lump is confined to one side of the top of the baby's head and, in contrast to caput succedaneum, may take a week or two to disappear. The breakdown of the blood collected in a cephalohematoma may cause these infants to become somewhat more jaundiced than others during the first week of life.
It's important to remember that both caput succedaneum and cephalohematoma occur due to trauma outside of the skull — neither indicates that there has been any injury to the infant's brain.
A newborn's face may look quite puffy due to fluid accumulation and the rough trip through the birth canal. The infant's facial appearance often changes significantly during the first few days as the baby gets rid of the extra fluid and the trauma of delivery eases. That's why the photos you take of your baby later on at home usually look a lot different than those "new arrival" nursery shots.
In some cases, a newborn's facial features can be quite distorted as a result of positioning in the uterus and the squeeze through the birth canal. Not to worry — that folded ear, flattened nose, or crooked jaw usually comes back into place over time.
A few minutes after birth, most infants open their eyes and start to look around at their environment. Newborns can see, but they probably don't focus well at first, which is why their eyes may seem out of line or crossed at times during the first 2 to 3 months. Because of the puffiness of their eyelids, some infants may not be able to open their eyes wide right away.
When holding your newborn, you can encourage eye opening by taking advantage of your baby's "doll's eye" reflex, which is a tendency to open the eyes more when held in an upright position.
Parents are sometimes startled to see that the white part of one or both of their newborn's eyes appears blood-red. Called subconjunctival hemorrhage, this occurs when blood leaks under the covering of the eyeball due to the trauma of delivery. It's a harmless condition similar to a skin bruise that goes away after several days, and it generally doesn't indicate that there has been any damage to the infant's eyes.
Parents are often curious to know what color eyes their infant will have. If a baby's eyes are brown at birth, they will remain so. This is the case for most black and Asian infants. Most white infants are born with bluish-gray eyes, but the pigmentation of the iris (the colored part of the eye) may progressively darken, usually not reaching its permanent color until about 3 to 6 months of age.
A newborn's ears, as well as other features, may be distorted by the position they were in while inside the uterus. Because the baby hasn't yet developed the thick cartilage that gives firm shape to an older child's ears, it isn't unusual for newborns to come out with temporarily folded or otherwise misshapen ears. Small tags of skin or pits (shallow holes) in the skin on the side of the face just in front of the ear are also common. Usually, these skin tags can be easily removed (talk to your doctor).
Because newborns tend to breathe through their noses and their nasal passages are narrow, small amounts of nasal fluid or mucus can cause them to breathe noisily or sound congested even when they don't have a cold or other problem. Talk with your doctor about the use of saltwater nose drops and a bulb syringe to help clear the nasal passages if necessary.
Sneezing is also common in newborns. This is a normal reflex and isn't due to an infection, allergies, or other problems.
When your newborn opens his or her mouth to yawn or cry, you may notice some small white spots on the roof of the mouth, usually near the center. These small collections of cells are called Epstein's pearls and, along with fluid-filled cysts sometimes present on the gums, will disappear during the first few weeks.
Yes ... it's there. Normally the neck looks short in newborns because it tends to get lost in the chubby cheeks and folds of skin.
Because an infant's chest wall is thin, you may easily feel or observe your baby's upper chest move with each heartbeat. This is normal and isn't a cause for concern.
Also, both male and female newborns can have breast enlargement. This is due to the female hormone estrogen passed to the fetus from the mother during pregnancy. You may feel firm, disc-shaped lumps of tissue beneath the nipples and, occasionally, a small amount of milky fluid (called "witch's milk" in folklore) may be released from the nipples. The breast enlargement almost always disappears during the first few weeks. Despite what some parents believe, you shouldn't squeeze the breast tissue — it will not make the breasts shrink any faster than they will on their own.
Arms and Legs
Following birth, full-term newborns tend to assume a posture similar to what their position in the cramped uterus had been: arms and legs flexed and held close to their bodies. The hands are usually tightly closed, and it may be difficult for you to open them up because touching or placing an object in the palms triggers a strong grasp reflex.
Infants' fingernails can be long enough at birth to scratch their skin as they bring their hands to their faces. If this is the case, you can carefully trim your baby's nails with a pair of small scissors.
Sometimes parents are concerned about the curved appearance of their newborn's feet and legs. But if you recall the usual position of the fetus in the womb during the final months of pregnancy — hips flexed and knees bent with the legs and feet crossed tightly up against the abdomen — it's no surprise that a newborn's legs and feet tend to curve inward.
You can usually move your newborn's legs and feet into a "walking" position; and this will happen naturally as a baby begins to bear weight, walk, and grow through the first 2 to 3 years of life.
It's normal for a baby's abdomen (belly) to appear somewhat full and rounded. When your baby cries or strains, you may also note that the skin over the central area of the abdomen may protrude between the strips of muscle tissue making up the abdominal wall on either side. This almost always disappears during the next several months as a baby grows.
Many parents are concerned about the appearance and care of their infant's umbilical cord. The cord contains three blood vessels (two arteries and a vein) encased in a jelly-like substance. Following delivery, the cord is clamped or tied off before it's cut to separate the infant from the placenta. The umbilical stump is then simply allowed to wither and drop off, which usually happens in about 10 days to 3 weeks.
You may be instructed to swab the area with alcohol periodically or wash it with soap and water if the stump becomes dirty or sticky to help prevent infection until the cord falls off and the stump dries up. The baby's navel area shouldn't be submerged in water during bathing until this occurs. The withering cord will go through color changes, from yellow to brown or black — this is normal. You should consult your baby's doctor if the navel area becomes red or if a foul odor or discharge develops.
Umbilical (navel) hernias are common in newborns, particularly in infants of African heritage. A hole in the wall of the abdomen at the site of the umbilical cord/future navel allows the baby's intestine to protrude through when he or she cries or strains, causing the overlying skin to bulge outward. These hernias are generally harmless and aren't painful to the infant. Most close on their own during the first few years, but a simple surgical procedure can fix the hernia if it doesn't close by itself. Home remedies for umbilical hernias that have been tried through the years, such as strapping and taping coins over the area, should not be attempted. These techniques are ineffective and may result in skin infections or other injuries.
The genitalia (sexual organs) of both male and female infants may appear relatively large and swollen at birth. Why? It's due to several factors, including exposure to hormones produced by both the mother and the fetus, bruising and swelling of the genital tissues related to birth trauma, and the natural course of development of the genitalia.
In girls, the outer lips of the vagina (labia majora) may appear puffy at birth. The skin of the labia may be either smooth or somewhat wrinkled. Sometimes, a small piece of pink tissue may protrude between the labia — this is a hymenal tag and it's of no significance; it will eventually recede into the labia as the genitals grow.
Due to the effects of maternal hormones, most newborn girls will have a vaginal discharge of mucus and perhaps some blood that lasts for a few days. This "mini-period" is normal menstrual-type bleeding from the infant's uterus that occurs as the estrogen passed to the infant by the mother begins to disappear. Although it's much more common in boys, swelling in the groin of an infant girl can indicate the presence of an inguinal (groin) hernia.
In boys, the scrotum (the sack containing the testicles) often looks swollen. This is usually due to a hydrocele, a collection of fluid in the scrotum of infant boys that usually disappears during the first 3 to 6 months. You should call your doctor about swelling or bulging in your son's scrotum or groin that lasts beyond 3 to 6 months or that seems to come and go. This may indicate an inguinal hernia, which usually requires surgical treatment.
The testicles of newborn boys may be difficult to feel in the swollen scrotum. Muscles attached to the testicles pull them up into the groin briskly when the genital area is touched or exposed to a cool environment. Infant boys also normally experience frequent penile erections, often just before they urinate.
More than 95% of newborns pee within the first 24 hours. If your baby is delivered in a hospital, nursery personnel will want to know if this happens while your infant is with you. If a newborn doesn't urinate for what seems like a while at first, it may be that he or she urinated immediately after birth while still in the delivery room. With all the activity going on, that first urination may not have been noticed.
Circumcision Care
If your infant son was circumcised, it usually takes between 7 to 10 days for the penis to heal. Until it does, the tip may seem raw or yellowish in color. Although this is normal, certain other symptoms are not. Call your child's doctor right away if you notice persistent bleeding, redness around the tip of the penis that gets worse after 3 days, fever, signs of infection (such as the presence of pus-filled blisters), and not urinating normally within 6 to 8 hours after the circumcision.
With both circumcised and uncircumcised penises, no cotton swabs, astringents, or any special bath products are needed — simple soap and warm water every time you bathe your baby will do the trick.
No special washing precautions are needed for newly circumcised babies, other than to be gentle, as your baby may have some mild discomfort after the circumcision. If your son has a bandage on his incision, you might need to apply a new one whenever you change his diaper for a day or two after the procedure (put petroleum jelly on the bandage so it won't stick to his skin).
Doctors often also recommend putting a dab of petroleum jelly on the baby's penis or on the front of the diaper to alleviate any potential discomfort caused by friction against the diaper. How you take care of your baby's penis may also vary depending on the type of circumcision procedure the doctor performs. Be sure to discuss what after-care will be needed.
If your baby boy wasn't circumcised, be sure to never forcibly pull back the foreskin to clean beneath it. Instead, gently tense it against the tip of the penis and wash off any smegma (the whitish "beads" of dead skin cells mixed with the body's natural oil). Over time, the foreskin will retract on its own so that it can be pulled away from the glans toward the abdomen. This happens at different times for different boys, but most can retract their foreskins by the time they're 5 years old.
There's little doubt about the origin of the expression "still wet behind the ears," used to describe someone new or inexperienced. Newborns are covered with various fluids at delivery, including amniotic fluid and often some blood (the mother's, not the baby's). Nurses or other personnel attending the birth will promptly begin drying the infant to avoid a drop in the baby's body temperature that will occur if moisture on the skin evaporates rapidly.
Newborns are also coated with a thick, pasty, white material called vernix caseosa (made up of the fetus' shed skin cells and skin gland secretions), most of which will be washed off during the baby's first bath.
The hue and color patterns of a newborn's skin may be startling to some parents. Mottling of the skin, a lacy pattern of small reddish and pale areas, is common because of the normal instability of the blood circulation at the skin's surface. For similar reasons, acrocyanosis, or blueness of the skin of the hands and feet and the area surrounding the lips, is often present, especially if the infant is in a cool environment.
When bearing down to cry or having a bowel movement, an infant's skin temporarily may appear beet-red or bluish-purple. Red marks, scratches, bruises, and petechiae (tiny specks of blood that have leaked from small blood vessels in the skin) are all common on the face and other body parts. They're caused by the trauma of squeezing through the birth canal. These will heal and disappear during the first week or two of life.
Fine, soft hair, called lanugo, may be on a newborn's face, shoulders, and back. Most of this hair is usually shed in the uterus before the baby is delivered; for this reason, lanugo is more often seen on babies born prematurely. In any case, this hair will disappear in a few weeks.
The top layer of a newborn's skin will flake off during the first week or two. This is normal and doesn't require any special skin care. Peeling skin may be present at birth in some infants, particularly those who are born past their due date.
Not all babies come with a birthmark. However, pink or red areas, sometimes called salmon patches, are common and generally disappear within the first year. Most frequently found on the back of the neck or on the bridge of the nose, eyelids, or brow (hence the fanciful nicknames "stork bite" and "angel kiss"), they can occur anywhere on the skin, especially in light-skinned infants.
Mongolian spots, flat patches of slate-blue or blue-green color that resemble ink stains on the back, buttocks, or elsewhere on the skin, are found in more than half of black, Native American, and Asian infants and less often in white babies. These spots are of no significance and almost always fade or disappear within a few years.
Strawberry or capillary hemangiomas are raised red marks caused by collections of widened blood vessels in the skin. These may appear pale at birth, then become red and enlarge during the first months of life. Then, they usually shrink and disappear without treatment within the first 6 years.
Port-wine stains, which are large, flat, reddish-purple birthmarks, won't disappear on their own. As a child gets older, cosmetic appearance concerns may require the attention of a dermatologist.
Cafe-au-lait spots, so called because of their "coffee with milk" light-brown color, are present on the skin of some infants. These may deepen in color (or may first appear) as the child grows older. They're usually of no concern unless they're large or there are six or more spots on the body, which may indicate the presence of certain medical conditions.
Common brown or black moles, known as pigmented nevi, also can be present at birth or appear (or get darker) as a child gets older. Larger moles or those with an unusual appearance should be brought to a doctor's attention because some may require removal.
Several harmless skin rashes and conditions may be present at birth or appear during the first few weeks. Tiny, flat, yellow or white spots on the nose and chin, called milia, are caused by the collection of secretions in skin glands and will disappear within the first few weeks.
Miliaria — small, raised, red bumps that often have a white or yellow "head" — is sometimes called infant acne because of its appearance. Although miliaria often occurs on the face and can appear on large areas of the body, it's a harmless condition that will go away within the first several weeks with normal skin care.
Despite the frightening sound of its medical name, erythema toxicum is a harmless newborn rash consisting of red blotches with pale or yellowish bumps at the center, which can resemble hives. This rash usually blossoms during the first day or two after birth and disappears within a week.
Pustular melanosis, a rash present at birth, is characterized by dark brown bumps or blisters scattered over the neck, back, arms, legs, and palms, which disappear without treatment.
Also, it isn't unusual to see infants born with sucking blisters on the fingers, hands, or arms because the fetus can suck while still in the uterus.
Newborn jaundice, a yellowish discoloration of the skin and white parts of the eyes, is a common condition that normally doesn't appear until the second or third day after birth and disappears within 1 to 2 weeks. Jaundice is caused by the accumulation of bilirubin (a waste product produced by the normal breakdown of red blood cells) in the blood, skin, and other tissues due to the temporary inability of the newborn's immature liver to clear this substance from the body effectively.
Although some jaundice is normal, if an infant becomes jaundiced earlier than expected or the bilirubin level is higher than normal, the doctor will follow the baby very closely.
Getting to Know Your Little One
The first days and weeks of a newborn's life are a time of great wonder and delight for most new parents. However, being responsible for this tiny creature can be scary, particularly if you're not familiar with how a newborn looks and behaves.
If you feel anxious or uncertain about any part of caring for your baby, don't hesitate to call your doctor, other health care professionals, or family or friends who have had experience caring for a newborn.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-2024 KidsHealth ® All rights reserved. Images provided by iStock, Getty Images, Corbis, Veer, Science Photo Library, Science Source Images, Shutterstock, and Clipart.com


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Antiques Roadshow fiming at V&A Museum in Dundee, Scotland, UK
Dundee, Scotland, UK. 23 June 2019. The BBC Antiques Roadshow TV programme is aiming on location t the new V&A Museum in Dundee today. Long queues formed as members of the public arrived with their collectables to have them appraised and valued by the Antiques Roadshow experts. Select items and their owners were chosen to be filmed for the show.
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No one thinks about ABUSE until it rears its ugly head... and usually after it has been going on for a while. And no one wants to think it can happen to their parents. After all, they are in reputable elder care facilities where it is well maintained and has a very friendly staff. It does. And the more you know the "warning signs" the faster you will be able to stop it from happening to your loved ones. Allow me to share a story with you of one such incident that will hopefully make you more aware of what to look out for and how to avoid it.
Emma's story is not unlike that of many seniors who fall prey to abuse from care givers and facilities. I wanted to share her story, and that of her children, to give you a better understanding of how something like this can happen... innocently and without others being aware. Her story, as with many others, started out very subtle. Emma had the onset of Alzheimer's... a slow moving yet very tragic and disabling disease. I want to share some details about her condition since it is something I see quite often with older couples and their families. Hopefully this will help increase your awareness of how easily abuse can happen to a loved one.
Susan and Bill are in their mid-60s. The other day they expressed some very serious concerns about Bill's mother. A couple of years ago they told me they suspected Bill's 87-year old mother, Emma, was starting to suffer from Alzheimer's disease. We had a long discussion about Alzheimer's and how it is an irreversible, progressive mental deterioration that can occur in middle or old age. Fortunately, Bill's mother did not start showing signs of Alzheimer's until her mid to late 80s.
Susan had been doing some research on the Internet and learned it is the most common form of dementia. Those of us who have had to watch a friend or family member suffer through Alzheimer's know it targets and destroys memory and thinking skills. The causes and symptoms vary from one person to the next, as does the progression of the disease. Being educated about the disease and the various care options is the key to helping a loved one with Alzheimer's disease.
When Emma first started to exhibit the onset of Alzheimer's, she exhibited mild symptoms which included increasing forgetfulness and mild confusion. From all their research, Susan and Bill knew that in the late stages a person with Alzheimer's is unable to carry out even the simplest tasks.
They decided to take Bill's Mom to a geriatric specialist for an examination. Following her exam, Dr. Hawkins explained that Alzheimer's disease is complicated and getting to a diagnosis is a long process. He told Bill it was wise for him to bring Emma in for an exam because it is important to understand that there will be many steps and visits with doctors to determine whether or not Emma had Alzheimer's.
As Emma's disease progressed, her symptoms worsened. The medication was unable to significantly slow down the damage that Alzheimer's disease was causing to Emma's brain cells. Initially the medicine did stabilize Emma's condition, but only for a short time.
The doctors also treated Emma's behavioral symptoms with medication, along with some other methods to address her symptoms. Dr. Hawkins told Susan and Bill that they needed to watch for triggers. By knowing these triggers, they could employ a variety of coping strategies. Some of these included avoiding confrontation and making sure Emma got adequate rest. They needed to monitor her comfort and maintain a calm environment. Susan asked about herbal remedies, dietary supplements, and "medical" foods as possible treatments to enhance Emma's memory. Dr. Hawkins said there was no conclusive evidence that these things work.
But, as the disease progressed, Emma's memory loss increased, especially her recent memories. Emma, like many with Alzheimer's disease, experienced severe changes in behavior. She started to do things out of character. She became aggressive, agitated, and irritable. She became depressed and had wild mood swings. She also had difficulty sleeping, another common symptom. Emma's ability to think and reason became so impaired that even performing familiar tasks became impossible. The deterioration of her brain caused her to change in ways that were difficult and trying for Susan and Bill to watch and to deal with.
The progressive nature of the disease brought Emma to the point that Bill and Susan could not care for her any longer in their home. So, about six months ago, they admitted her to a nursing home specializing in caring for Alzheimer's patients. It had a good reputation and everyone seemed very friendly and helpful.
Shortly after admitting Emma to the facility, Susan and Bill created their Estate Strategy. Bill told us he was concerned about whether he had a genetic predisposition to the disease. His comment led us to a discussion of the contributing factors, including genetic, lifestyle, and environmental factors. There are a variety of factors that put Bill at risk for Alzheimer's disease. Age and genetics are risk factors. Fortunately, Bill had not then experienced any signs of the disease. But as Bill aged, his mother's history of Alzheimer's put him at a greater risk of the onset of the disease.
Being aware of the importance of lifestyle and heart health, Bill pledged to avoid stress and fatty foods. Women, like Bill's mom, are more likely to be diagnosed with Alzheimer's than men. Some causes and risk factors for Alzheimer's disease are impossible to change or control. However, lifestyle and heart health are things Bill promised to control. Happily, Bill said he was sticking to his healthy diet and exercise routine.
You might wonder what all this had to do with Emma? The key is to not only recognize it early in your loved ones but when you do, to get yourself checked out to catch any signs early. As with any disease, the earlier it can be discovered, the better chance you have of beating it or knowing how to deal with it.
But there was another issue that was weighing on their mind... and it involved the nursing facility Emma was living in. Bill and Susan were feeling that something was going on with Emma besides her Alzheimer's. They were seeing some signs that led them to suspect Emma was being abused and neglected in the nursing home facility. They knew Emma well and there were enough signs that showed them something just wasn't right at the facility.
If this was true and she was being abused or neglected, they wanted us to explain their legal remedies since they had signed a year-long contract with the home. I started with a definition of what nursing home abuse would be considered. It is generally defined as any action, or failure to act, that causes unreasonable suffering, misery, or harm to the patient. It can include such things as the assault of a patient or it can also include withholding necessary food, medical attention, or physical care from the patient.
It was wonderful that Bill and Susan had stayed involved in Emma's life while she was in the nursing home. This is absolutely the best way to recognize or prevent abuse from happening or continuing to happen.
Since they were suspicious something was happening, I took the opportunity to explain what I consider to be the five main categories of abuse and how to recognize their warning signs. Since this was so helpful for Bill and Susan, I wanted to share these 5 things with everyone. The more we are all aware of these signs, even if it isn't for one of our loved ones, the more we can prevent abuse from happening. Here's the list of the 5 categories of abuse...
Neglect can be intentional or unintentional on the part of the nursing home facility. Neglect, in its simplest of terms, happens when a patient's needs are not being met. This would include such things as not providing appropriate food, water, medical, and personal care for the patient. This can be an intentional choice on the part of the staff or it can be unintentional due to the lack of adequate staffing in a nursing home facility.
Regardless of how it occurs, it is important to know the warning signs of neglect. A neglected patient may be dehydrated or malnourished. Bed sores and other skin conditions can also be signs of neglect. A decline in personal hygiene can be a sign of personal care being neglected. Weight loss is also a sign consistent with neglect. I asked Bill and Susan to keep an eye out for any of these signs and to see if they currently recognize any of them. If any of these are present, Emma may be the victim of neglect.
Psychological abuse in nursing homes is one type that can be very hard to identify because it can be subtle and hard to notice. An early warning sign is when the person feels extreme sadness, fear, and/or anxiety. This type of abuse occurs when there is excessive yelling, humiliation, criticizing, or shaming the patient. It might also involve threatening and intimidating the elderly patient. Often time's psychological abuse is accompanied by other forms of abuse.
Because of Emma's Alzheimer's disease, determining psychological abuse is extremely difficult. Elderly people who experience psychological abuse will often become timid and withdrawn. Depression is a sign of psychological abuse, but it's also experienced by Alzheimer's patients. Some victims of psychological abuse will become more angry, agitated, and aggressive... like Alzheimer's patients. Changes in behavior are common in patients who experience this type of abuse. Due to depression, there may be sudden weight loss and loss of appetite. These patients may even refuse to eat or take medications. Bill and Susan are aware of these warning signs and pledged to be on guard for changes in Emma's behavior.
Physical abuse in nursing homes is abuse that involves physical harm to the elderly resident. It involves intentionally inflicting physical harm, such as hitting, kicking, or pinching. Physical abuse can also come from the overuse of restraints, bed injuries, or from physical neglect.
While physical abuse seems to be easier to identify, that is not always the case. Some signs of physical abuse are hidden by clothing or false stories of falls or stumbles. Bruises and abrasions, as well as falls, fractures, or head injuries, can be signs of physical abuse. Injuries requiring emergency treatment or resulting in broken bones should be red flags to the family. Often times the staff who is in charge of an abused resident will refuse to leave when the family is present. This may be a warning sign that something negative is going on with the resident. We advised Bill and Susan to be present and observant when visiting Emma to help ensure her proper treatment and care. It would also be a good idea to get her isolated from her care givers if even for a short period of time so she could be more open to sharing her feelings and insights into her care.
Sexual abuse is another form of abuse that takes place in nursing homes. This type of abuse involves any unwanted sexual attention or sexual exploitation. This can happen with any patient and is especially hard to detect in patients who are cognitively impaired or have memory loss, like Emma.
While sexual abuse can be hard to identify, there are some warning signs. Pelvic injury or bruising in the genital and inner thigh area can be warning signs of elder sexual abuse. Newly contracted STDs is a major red flag. Sexual abuse may cause the elderly person to have unexplained difficulty standing or walking. There may also be changes in behavior or mood, including unusual sexual behavior.
This type of abuse takes place when the caregiver takes advantage of access to the elderly person's financial matters and steals or compromises the victim's finances. This can be stealing from the person, or their accounts, applying for credit, or incorrectly billing for services paid by Medicare or Medicaid.
Although Emma had limited access to money, we told Bill and Susan to watch for these top 3 warning signs of financial abuse: 1) A caregiver demanding money or taking money or possessions as gifts from her; 2) Unknown charges to credit cards or sudden mismanagement of personal finances; 3) Forcing Emma to sign financial documents or forging her name on documents.
If any of these types of abuse are suspected, it is important to ask questions of the facility and to investigate. Despite the year-long contract, Bill can remove Emma from the facility because abuse and neglect would be a breach of the contract.
Unfortunately, many of elder abuse crimes go unreported. Now Bill and Susan feel much more empowered now that they know what to watch for and what to do to take the appropriate legal action to protect Emma and others who are victims of abuse. The more you know and the more we all share our insights and stories, the higher likelihood we can eliminate the abuse of our senior loved ones in a nursing facility. Let's all work together and look for the warning signs for our loved ones and others.


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Week 19
Your Baby's Development
Your baby is now covered with a white, waxy substance called vernix caseosa,which helps prevent delicate skin from becoming chapped or scratched. Premature babies may be covered in this cheesy coating at delivery.
Your baby is still tiny, but this week brings the development of brown fat, which will help keep your baby warm after birth. During the last trimester, your baby will add more layers of fat for warmth and protection.
Your Body
You might feel your baby's first movements. This often happens between weeks 18 and 20. These first movements are known as quickening, and they may feel like butterflies in your stomach or a growling stomach. Later in your pregnancy, you'll feel kicks, punches, and possibly hiccups! Each baby has different movement patterns, but if you're concerned or if the movements have decreased in frequency or intensity, talk to your doctor.
Many women wonder around this time whether having sex will hurt their developing baby, and the answer is no. Sex is considered safe at all stages of pregnancy, as long as your pregnancy is normal. But that doesn't necessarily mean you're going to want to have it. Many expectant women find that their desire for sex fluctuates during the various stages of pregnancy, depending on their fatigue, growing size, anxiousness over the birth, and a host of other body changes. Keep the lines of communication with your partner open as these issues come up. Even though you may both be preoccupied with the baby, it's also important to have some "together time."


text:
Product Description
This is a DOWNLOAD product.
A duo of Dashiell Hammett detectives!
J. Scott Smart stars as "The Fat Man," Brad Runyon, the stout-but-stalwart investigator who was first conceived as an arch villain in Hammett's classic novel The Maltese Falcon. Charismatic and captivating, Runyon has a way with the ladies, in spite of his 237 pounds.
Nick Charles, "The Thin Man," was played on radio by William Powell, Les Damon and Les Tremayne. Cases seem to fall in to Nick's lap…often dropped there by his wife, Nora (played by Myrna Loy and Claudia Morgan). This sophisticated married couple share as many laughs as thrills in this highly enjoyable show.
This four-hour collection includes 7 digitally restored and remastered broadcasts, and a Program Guide by William Nadel including photos and information about these two weighty and wonderful series.
Episodes Include: The Fat Man: The 19th Pearl 01-21-46, A Window For Murder 10-03-47, Murder Plays Hide and Seek 01-02-48, The Nightmare Murder 01-17-51; The Lux Radio Theater: The Thin Man 06-08-36; The Adventures of the Thin Man: The Case of the Wandering Corpse 10-10-43, The Passionate Palooka 07-06-48.
Download Collection: 7 Episodes
Running Time: Approx. 4 Hours


text:
Gear Systems
Game to test your knowledge of gear systems.
Light-Single and Twin Engine
This game will list questions about manufacturer, model, trade name and designator.
EDD Engineering Design and Development - Semster Exam Terminology
vocabulary rapid fire game
Workplace Ergonomics
Tic-Tac-Toe Game of Ergonomic Principles (Ref: Ergonomics: The Study of Work OSHA 3125)
Occupational Accident Investigation - Terms/Definitions
This Tic-Tac-Toe game will review basic terms and definitions associated with Accident Investigations.
Lean Basics
Test your knowledge of continuous improvement / lean basics!
Construction: Foundations Vocabulary
Foundations review
Casting Process
One type of Manufacturing Processes
Jeopardy Game: Steam Locomotive
Give this game a try and see if you are a true conductor or just a traveler on this fun adventure.
Baseball (foamline)


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text: TU believes that fly fishing is an ideal vehicle for encouraging youth to participate in coldwater stewardship. In order to be a successful fly fisher, the young angler must develop an in-depth understanding of the aquatic habitat. This leads to a feeling of "ownership" of the resource and a concern for its future. As part of TU's efforts to identify and train the next generation of coldwater stewards, youth fly fishing education has become an integral part of our overall youth education agenda. Two handbooks are currently available for TU Chapters or anyone interested in teaching young people to fly fish. 1. The AFFE (Alliance for Fly Fishing Education) Lesson Plans were designed to be user friendly to each instructor's skill level. Seasoned fly fishers may wish to use these as a simple outline for an educational program. Novice fly anglers can choose to follow along closely with the text while being confident that the important points of a fly fishing education program are covered. These lesson plans were partially drawn from the First Cast Curriculum. 2. First Cast is based on a proven fly fishing education curriculum written by Phil Genova. The First Cast program includes two integral components: a) Educational package. This flexible curriculum divides the skills of fly fishing into units and lessons and includes step-by step recommendations for organizing classes, events, field trips and community projects. You can download the TU First Cast Manual and Curriculum for information on how to start a program. These documents work in conjunction with Phil Genova's book, First Cast: Teaching Kids to Fly Fish, which can be purchased at major bookstores across the nation. b) Expertise. TU members can provide sponsorship and direct instructional support to schools and organizations in communities across the country. A full-time staff member of the TU national office is available to provide technical assistance to TU chapters and work with other affiliated organizations. Downloads AFFE Lesson Plans (PDF) TU First Cast Manual (PDF) TU First Cast Curriculum (PDF) Coldwater Conservation Education Guide (PDF)


text:
The best-laid plans: How we update our goals based on new information
- Date:
- December 18, 2012
- Source:
- Princeton University
- Summary:
- Humans are adept at setting goals and updating them as new situations arise -- for example, a person who is playing a video game may switch to a new goal when their phone rings. Now, researchers have identified mechanisms that govern how the brain incorporates information about new situations into our existing goals.
- Share:
Humans are adept at setting goals and updating them as new situations arise -- for example, a person who is playing a video game may switch to a new goal when their phone rings.
Now, Princeton University researchers have identified mechanisms that govern how the brain incorporates information about new situations into our existing goals, according to research recently published in the Proceedings of the National Academy of Sciences (PNAS).
Using brain scans of human volunteers, researchers at the Princeton Neuroscience Institute (PNI) found that updating goals takes place in a region known as the prefrontal cortex, and appears to involve signals associated with the brain chemical dopamine. When the researchers used a magnetic pulse to interrupt activity in that region of the brain, the volunteers became unable to switch to a new task when playing a game requiring them to push a button after seeing letters pop up on a screen.
"We have found a fundamental mechanism that contributes to the brain's ability to concentrate on one task and then flexibly switch to another task," said Jonathan Cohen, Princeton's Robert Bendheim and Lynn Bendheim Thoman Professor in Neuroscience and co-director of PNI. "Impairments in this system are central to many critical disorders of cognitive function such as those observed in schizophrenia and obsessive-compulsive disorder."
Cohen worked with lead author Kimberlee D'Ardenne, who earned her Ph.D. in chemistry and neuroscience from Princeton in 2008 and is now a postdoctoral associate at Virginia Tech; Neir Eshel, a graduate student at Harvard Medical School who conducted the research as an undergraduate as part of his Princeton senior thesis; Joseph Luka, a medical student at Tulane University School of Medicine; Agatha Lenartowicz, a postdoctoral scholar at the University of California-Los Angeles; and Leigh Nystrom, co-director of the Neuroscience Cognitive Control Laboratory at PNI.
Existing research has shown that when new information is used to update a task, behavior or goal, this information is held in a type of short-term memory storage known as working memory. Investigators did not know, however, what mechanisms were involved in updating this information.
To find out, Cohen's team used functional magnetic resonance imaging (fMRI) to scan the brains of human volunteers playing a game wherein they pressed a specific button depending on a particular visual cue. If the volunteer saw the letter A prior to seeing the letter X, he or she had to press button 1. But if the volunteer saw the letter B prior to seeing the X, the participant had to press button 2. The A and B served as the new information that the participant used to update their goal of deciding which button to press. Another version of the task required the same participants to press button 1 upon seeing an X regardless of whether an A or B was shown.
With the fMRI, the researchers detected activity in the right prefrontal cortex during tasks that required the participants to remember whether they saw an A or a B before pressing the correct button, but not during tasks where the participant only had to press the button when prompted by an X.
These results confirmed findings from a previous study led by Cohen and published in the journal Cognitive, Affective and Behavioral Neuroscience in 2010 that used another scanning method to gauge the timing of the brain activity. Using electroencephalography (EEG), the researchers found that the prefrontal cortex showed a spike in brain electrical activity 150 milliseconds after the participant viewed the context letter A or B.
For the current study, the researchers demonstrated that the prefrontal cortex is indeed the area of the brain involved with updating working memory by sending a short magnetic pulse to the region. This pulse disrupted cortex activity at the precise time -- as revealed by the EEG -- the researchers suspected that the prefrontal cortex was updating working memory. When the researchers introduced the pulse to the right side of prefrontal cortex about 150 milliseconds after the volunteers saw the A or B, the participants were unable to press the correct buttons, Cohen said.
"We predicted that if the pulse was delivered to the part of the right prefrontal cortex observed using fMRI, and at the time when the brain is updating its information as revealed by EEG, then the subject would not retain the information about A and B, interfering with his or her performance on the button-pushing task," Cohen said.
Finally, the researchers explored their theory that dopamine -- a naturally occurring chemical involved in motivation and reward among other brain functions -- tags new information entering the prefrontal cortex as important for updating working memory and goals. Cohen and his team imaged a brain region called the midbrain, which contains clusters of nerve cells called dopaminergic nuclei that are the source of most of the dopamine signals in the brain. Using high-resolution fMRI, the researchers probed the activity of these dopamine-releasing cells in the brains of volunteers engaged in the game described above. The researchers found that the brain activity in these areas correlated both with the activity in the right prefrontal cortex and with the ability of the volunteers to press the correct buttons.
"The remarkable part was that the dopamine signals correlated both with the behavior of our volunteers and their brain activity in the prefrontal cortex," Cohen said. "This constellation of findings provides strong evidence that the dopaminergic nuclei are enabling the prefrontal cortex to hold on to information that is relevant for updating behavior, but not information that isn't."
David Badre, a Brown University assistant professor of cognitive, linguistic and psychological sciences, said that the work is an important step forward in understanding how working memory is updated. Badre is familiar with the work but had no role in it.
In a commentary published online Nov. 9 by PNAS, Badre wrote: "The mechanisms by which the brain achieves an adaptive balance between flexibility and stability remain the basis of much current investigation in cognitive neuroscience. These results provide a basis for new investigations into the neural mechanisms of flexible, goal-directed behavior."
Story Source:
Materials provided by Princeton University. Original written by Catherine Zandonella. Note: Content may be edited for style and length.
Journal References:
- K. D'Ardenne, N. Eshel, J. Luka, A. Lenartowicz, L. E. Nystrom, J. D. Cohen. From the Cover: Feature Article: Role of prefrontal cortex and the midbrain dopamine system in working memory updating. Proceedings of the National Academy of Sciences, 2012; 109 (49): 19900 DOI: 10.1073/pnas.1116727109
- D. Badre. Opening the gate to working memory. Proceedings of the National Academy of Sciences, 2012; 109 (49): 19878 DOI: 10.1073/pnas.1216902109
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text:
Friday, March 9, 2007
Chicken Marsala a la Ryan's Cafe
Marsala wine originates from the Italian city of Marsala, which is in Sicily. It is similar to the more commonly know Spanish Sherry, and like Sherry is a wonderful wine to cook with. It has a complex, slightly sweet flavor that makes it the perfect choice for this great chicken and mushroom dish I'm demonstrating today. Be careful when buying your bottle of Marsala. You don't need anything too expensive, but make sure it's just regular Marsala wine, and not "Sweet Marsala" which is a desert wine and too sweet for this dish. This same recipe can also be made the with Sherry or Madeira wine with very nice results.
2 boneless chicken breasts, skin on
1 shallot minced
2 tbl fresh parsley
3 tbl butter
2 tbl olive oil
1 tbl flour
5 white mushrooms, sliced
2 cups chicken stock
1 cup Marsala wine
1 tsp salt (to taste)
1/2 tsp pepper
88 comments:
- hkfreak said...
Uh...it's a private video?
- March 9, 2007 at 7:24 AM
- Chef John said...
Button, button who forgot to choose that "public" button? Thanks, Julian, it's fixed!
- March 9, 2007 at 11:21 AM
- Jamie Edwards said...
MMM, chicken marsala...one of my favourite dishes (although I don't get to make it very often - my girlfriend is not a big fan). The best part is the mushrooms - they absorb all the flavour from the sauce.
My favourite version is Michael Chu's chicken and mushroom marsala from Cooking for Engineers (http://www.cookingforengineers.com/recipe.php?id=59&title=Chicken+%26+Mushroom+Marsala), but i'll have to try your version sometime. - March 9, 2007 at 8:26 PM
- Connie T. said...
I bought the marsala wine tonight at the grocery store. I'm gonna cook it just like you. I will try to make a video of it.
- March 13, 2007 at 9:20 PM
- Chef John said...
Good luck and I hope you enjoy it! Can't wait to see it. Happy cooking!
- March 15, 2007 at 12:28 AM
- Connie T. said...
I made the chicken. It was very good. I linked it to yours. Yes I used instant potatoes, I was in a hurry.
- March 31, 2007 at 7:02 PM
- Unknown said...
Many thanks, John, for producing these excellent videos making them available. I came across the Chicken Marsala video on utube last night, leading me here, and being a big fan of this dish I very much looked forward to trying it. Following the basic outline produced truly delightful results! Though I plated Chicken on a linguini nest, I liked the idea of serving it on toasted bread—very cool. My wife and daughter both enjoyed it as well. Thanks again.
- July 9, 2007 at 11:39 PM
Chef John, I tried making Chicken Marsala last night BEFORE I watched the video here. Mine was OK, but not what I expected. I think I didn't cook down the sauce well enough. Also, I see many recipes calling for half chicken brests that have been pounded or cut up. What is up with that? Anyway going to try it again with your technique.
- July 18, 2007 at 12:38 PM
- Chef John said...
It probably was the reduction. That's a huge factor in concentrating the flavors. As far as cutting or pounding the breast..its just my personal preference, I like a nice juicy breast and when you pound it, it can easily overcook in the hot sauce at the end.
Also, Have a shot of marsala before you start the recipe to relax...and enjoy the experience. - July 18, 2007 at 4:50 PM
- Youn said...
Hey Chef John,
I'm thinking about making this for a girl whom I invited for dinner in a few days, but I have only non-sticky pans. Will the sauce and chicken come out differently with my pan? Also, Can I substitute onions instead of shallots? This looks delicious! - October 6, 2007 at 11:13 AM
- Chef John said...
it will come out OK. You could use onions, but shallots are better in this, and now every large grocery store carries them. Good luck.
- October 6, 2007 at 1:25 PM
Can i use "dry" Marsala wine? Thats all they had, except for sweet. And you said not to use sweet.
- November 9, 2007 at 1:34 AM
- Chef John said...
yes, that wil work
- November 9, 2007 at 2:41 AM
could I use brandy? I can't seem to get my hands on Marsala anywhere here [Athens, Greece]. By the way thank you for your super easy to follow delicious recipes, you da king chef John :)
Denise - January 12, 2008 at 2:38 PM
- Chef John said...
Thanks! Brandy would work, but try to find Sherry which is closer to Marsala.
- January 12, 2008 at 2:54 PM
- Unknown said...
Hey Head Chef.
Being English but loving the way this dish is sounding, do you think you might contemplate posting the recepies in euro/mls-grams. I loved the old "imperial measurements", but many in the world just don't get it.
Oh, how much difference does using Sherry to marsala make.
Just for the lighter side i sms'd my bro earlier to see if he had ever made it, he said only from a jar!!!
He thought I meant Indian Mssala!!!
Ah well.
Thank God for youtube I suppose.
Ps. You look sooo much younger with the hat on >;-) - February 10, 2008 at 12:24 PM
- Chef John said...
Thanks! Convert to metric? Never! There are plenty of conversion calculators online for the imperically challenged.
- February 10, 2008 at 2:19 PM
Hi Chef John,
Just watched and enjoyed your video on youtube and am going to make the recipe tonight. Thanks! Una - March 9, 2008 at 3:47 PM
Chef John,
I have been trying to find a recipe that compares to anything I get in a restaurant. This is the recipe!!! I have tried many other recipes that copy Olive Garden's chicken marsala since I think theirs is consistently good. They were all a let down. Your recipe was easy to make because of great video instructions. I will be sure to recommend your site to others.
Thanks - April 10, 2008 at 8:55 PM
Thanks so much for sharing your wonderful knowledge and gift with us. Would you by any chance have a favorite recipe of Cream of Mushroom soup? I love the really creamy style, and I don't like any of the recipes I've tried so far.
Thanks again for everything, and best of luck. God bless.
Ana Maria - June 28, 2008 at 10:15 PM
You gave us the ingredients but would love to have the instructions so I could print them out. Is that possible? Thanks Kay
- January 16, 2009 at 1:14 PM
- Chef John said...
The videos are the instructions. I'm too busy doing free videos for you to type! ;-)
Someone is actually working on a complete set of transcripts which I will make available soon for a nominal fee to support the site.
Until then, juts watch the clip a few times and write the simple steps down. - January 16, 2009 at 1:21 PM
Great video, really enjoyed. Was wondering would using chicken thighs work with this dish? Thanks
- February 16, 2009 at 2:09 PM
- Chef John said...
- February 16, 2009 at 2:14 PM
Cooked this tonight, my first ever chicken marsala. The wine and chicken broth reductions weren't quite ready after 5 minutes (my non-stick pans to blame?), so I just kept it going until it looked like the video. It was very helpful to have a visual of the sauce at the various stages. This dish turned out wonderfully! I can't remember eating marsala this good even in a restaurant. I served it with a bit of angel hair pasta which goes really well with this sauce. Thanks a bunch for this fantastic recipe.
- February 21, 2009 at 3:19 AM
Ditto! Great recipe and the video really was helpful (as usual).
Simple, elegant, sublime flavors -- the best kind of food. - March 3, 2009 at 6:54 PM
- Moms2bugs said...
This was very good. The best chicken marsala I have made. I have been trying to figure out a good recipe for it since it is my favorite dish. I think I have found it. And I love the video idea!
Jaimie - March 18, 2009 at 3:16 PM
I got lucky last night after cooking this for my wife!!!!
Thanks, - March 28, 2009 at 8:13 PM
Great video!
What brand of Marsala wine are you using for this recipe? The only brands I've been able to find are Florio and Columbo in my area, which I'm sure will work fine. - March 30, 2009 at 10:45 PM
- Chef John said...
sorry i dont remember
- March 30, 2009 at 11:44 PM
I saw your mac n cheese on YouTube then linked to see what else was up your sleeve. So excited to see the marsala chicken. I had it at Olive Garden and was addicted. Your videos are succinct, comprehensive and as comforting as your voice. Thank you for sharing:)
- April 12, 2009 at 7:26 PM
I've made this countless times and always to rave reviews...and shamelessly take the credit. Many thanks for making me look good! I often tinker with recipes but not yours. You're invariably spot on.
- June 14, 2009 at 7:54 PM
Chef John...I love you! This chicken marsala is first thing I have ever cooked that came out perfect. I cannot believe I cooked something that tastes like it came from a fine restaurant. The key is the video and of course your great recipe and technique. I can't wait to try others. Keep 'em coming.
- August 26, 2009 at 10:24 AM
this is an amazing recipe. the first chicken marsala my boyfriend and I had was, at all places - IKEA - and he fell in love! Sadly enough they stopped serving the dish. Ever since then we would order Chicken Marsala from the cheesecake factory and other big name places and he would always be sorely dissapointed. I have made your dish at least 4 times now and my bf is a happy man again. He no longer has to find that perfect chicken marsala dish when we go out - I can make it at home, thanks to you!
- March 12, 2010 at 3:03 AM
- Chef John said...
thanks! i'm glad u guys like it!
- March 12, 2010 at 3:08 AM
Chef John,
You make my life worth living :) Thank you - March 25, 2010 at 10:29 PM
I was in the mood for Chicken Marsala last night and came across Chef John's recipe. My husband went out to get the ingredients we were missing and whipped it up. It was delicious!!! We're actually making it again tonight! Thanks Chef John!!
- April 3, 2010 at 4:54 PM
- Gina said...
Is there anyway I could make this ahead or at least the chicken without drying the chicken out. I need to make this for a buffet party for about 40 people. Do you have any suggestions?
- June 17, 2010 at 1:56 PM
- Chef John said...
you can, but you have to undercook them a bit and then reheat in the sauce. not easy to do.
- June 18, 2010 at 4:40 AM
What's wrong with using non-stick pan for this recipe?
- July 21, 2010 at 5:54 PM
- Chef John said...
You don't get a good caramelization un the pan
- July 21, 2010 at 6:34 PM
I decided to go risky here and used a sweet marsala (even though it said not to)...i added a little extra salt and threw in a little minced garlic...but it turned out beautifully. I served it at a dinner party and it was such a hit.
- August 20, 2010 at 12:23 AM
Tender, moist & the sauce really complements chicken breast! Served with angel hair pasta on the side with a little asiago over it & lettuce with lemon & olive oil. Cooked 3 to have one left over for lunch, but got up in the middle of the night to taste the sauce--even good cold!
- September 24, 2010 at 2:46 AM
- Unknown said...
Thank you Chef John for this delicious recipe. I made it tonight following your directions exactly and it came out perfect! My date was so impressed.
- October 18, 2010 at 1:33 AM
Chef John,
My girlfriend and I used your recipe for Chicken Marsala tonight. It was a great help, the dish turned out great! The only problem was we used a non stick pan and this caused the sauce to be not as thick as we wanted it to be. We paired it with green beans and a fresh carpese salad. Tonights dinner was a success and thanks to you for the helping tips! - January 8, 2011 at 8:43 PM
Your video left my mouth watering so I am going to make this for friends this weekend. I will be cooking for 4 so do I simply double the quantities of each ingredient? ie...4 cups of chicken stock and 2 cups of Marsala. It seems like a lot of liquid to reduce.
- March 1, 2011 at 7:03 PM
- Chef John said...
It does make a good amount of sauce, so maybe go 3 cup stock and 1 1/2 cup marsala. Should be fine if you have a nice big pan. enjoy!
- March 1, 2011 at 7:15 PM
- Blood Red Roses said...
Hands down, this is the best thing I have ever cooked. Despite having no clue as to cooking the right "doneness" of any meat, the chicken was juicy perfection! I paired it like Cheesecake Factory does: with mashed potatoes and asparagus spears. I cooked the asparagus spears in the sauce to avoid messing up another pan, but wow! they absorbed quite a bit of flavor. I have to make this again!!
- March 2, 2011 at 7:13 PM
What kind of wine would you suggest serving with this dish?
- March 21, 2011 at 1:50 AM
- Chef John said...
I like a pinot noir or chardonnay
- March 21, 2011 at 2:29 AM
- Unknown said...
You should have a windows app like bigoven does. I'd pay money to have great recipe access anywhere I go. Thank you for taking the time to make this, I've made it twice now. :)
- March 24, 2011 at 8:34 PM
- Nathan said...
I just made this and it turned out amazingly! I'll definitely be getting use out of my new bottle of marsala wine. Thanks, Chef John.
- March 25, 2011 at 10:31 PM
Hey john, does it matter what type of marsala wine, I mean red or white? I can only find red so far.
- April 3, 2011 at 4:10 PM
- Chef John said...
That odd since Marsala isn't white or red it's a light brown like a sherry.
- April 3, 2011 at 5:35 PM
Well it actually comes in three colors, golden, amber, ruby, just don't know how it affects taste as I'm not familiar with it. Wine in general just confuses me, the colors age, regions, brands, subtle differences in flavor, it's too much information lol. Probably amber is the way to go, that sounds like a brown, but I'll sub sherry this time. It's all I got right now besides port but I'd much rather drink the port lol.
- April 5, 2011 at 5:46 PM
If using SKINLESS chicken breast should I use a non stick skillet instead? In your Chicken Breasts with Herbs De Provence and Mushrooms you state that "many people trying this at home, would have had problems with the skinless chicken sticking to the bottom of the pan." I was all excited about trying a regular pan for the first time so that the chicken crust leftover would help the sauce, but, now im not sure I should do it.
- May 3, 2011 at 4:02 PM
- Chef John said...
It's OK, you can use either pan for this. Enjoy!
- May 3, 2011 at 6:49 PM
Fantastic recipe, and so easy to follow. I was using a non-stick pan and had to let the sauce cook longer as well to get the proper consistency. The chicken turned out wonderful and moist. I paired the dish with some garlic mashed potatoes and my boyfriend and I loved it! Thanks for the great recipe!
- August 24, 2011 at 1:34 PM
Chef John,
I made this recipe tonight and it was sooooo yummie.. Although, I think I might have added just a little too much salt.. LOL And I reallllly need to get some good pans. This is the 4th recipe of yours I have tried.. Thanks sooo much!
Christy - September 18, 2011 at 9:42 PM
I've made this a bunch since I saw this video. I've tried cooking with wine before but didn't know what I was doing. I didn't reduce it so it just overpowered the food with a raw wine taste so...I quit doing it. Since this I have used red, white and brandy and it's all good. One thing I really like about this recipe is other than it's simple and taste awesome...the glass of Marsala I drink while cooking it makes me feel all good inside. I can't believe all the cooking skilz I've learned on here and how it cost me nada!
- December 15, 2011 at 8:05 PM
Hi John, thanks for great info. I want to make this Christmas Day, 6 adults. Thought i should have a little extra so about 10 chicken breasts. The recipie is for 2 breasts, so do I multiply everything by 5?? too much? also, should I use 2 pans or 1 in this case? and what step can i prepare up to without ruining dish and then do pick-up when ready to serve? Thanks so much!
- December 21, 2011 at 11:28 PM
- Chef John said...
Yes theoretically times by 5. I'd use two pans. Shouldn't really make ahead, but you can keep warm for a while when done.
- December 22, 2011 at 12:40 AM
- fat Anna said...
stupid question... how come the sauce is lighter at different restaurants? cream?
- March 4, 2012 at 2:44 PM
- fat Anna said...
Stupid question... how come some restaurants have lighter looking sauces? the addition of cream? >: Thanks!
- March 4, 2012 at 2:45 PM
- Chef John said...
yes, usually cream
- March 4, 2012 at 4:23 PM
I recently made this dish for my family, changed nothing and they loved it. Even the small amount of leftover was great the next day.
Thanks. - March 25, 2012 at 3:26 PM
just found this.... fantastic reciepe. a complete hit with the family
- March 25, 2012 at 8:07 PM
Everyone I made this recipe for LOVED IT. You truly are a genius! My first intro to you was Fried Green Tomatoes and I haven't looked back.
- March 26, 2012 at 11:59 PM
- 1Bigg_ER said...
Can this be done with chicken thighs? Huge breasts are good but I'm partial to thighs.
Time for an experiment - July 5, 2012 at 11:25 AM
I too have fond memories of working at Ryan's. What ever happened to them? Are they still in the food business?
- August 13, 2012 at 4:48 PM
- Chef John said...
I wish I knew! Lost contact many years ago.
- August 13, 2012 at 4:53 PM
- omega_aero said...
Chef John,
I've tried your Chicken Marsala recipe a couple times; last attempt was done with Sherry since I don't have Marsala available at where I live. The mushroom & sauce were great, but the chicken was usually hit & miss (due to my poor timing & inexperience).
It seems to me that the hardest part of this so called easy recipe is to get the technique right, mainly how not to overcook the chicken breast. - December 27, 2012 at 11:11 PM
- Unknown said...
Really delicious! I've tried a few Chicken Marsala recipes and none of them were ever quite right...they were always just ok until now. So simple yet so tasty . My husband couldnt get enough of the sauce and the chicken was very moist and flavorful. Bravo!
- August 23, 2013 at 10:03 PM
I made a version of this tonight for my in-laws and family. I started with boneless, skinless breasts pounded thin, seasoned with salt, pepper, and cayenne, and dredged in flour (see Chef John's chicken piccata recipe). I cooked them about 3 minutes per side and set aside, then followed Chef John's instructions for the marsala sauce. I used 1 cup marsala and 1 cup chicken stock, and felt that this made plenty of sauce -- more than enough for six adult-sized portions (and we have enough sauce left over that we're going to try and use it on some kind of pasta tomorrow).
I really liked the way this turned out. Thanks for the great recipe Chef John! - August 27, 2013 at 8:30 PM
- SoMain said...
I have tried making this recipe several times, but I fail to get the sauce to thicken like it does in the video. I think that I even use more flour than Chef John, but I continue to get a reduced (tasty) sauce, but the sauce still has a runny consistency. Wondering if anyone has any advice. I've done corn starch and that does the trick, but I'd like to know what I am doing wrong. Thanks!
- October 9, 2013 at 8:53 AM
- Chewy2 said...
Chef John,
Made this tonight and it is better than the restaurant's where I used to work (as a waitress...) I love to follow your videos. They are so informative, I get to see how it's done, and I'm even learning to add my own special touches. My family calls me " Chef Dawn" ! I so enjoy creating in this way, thank you for making cooking so fun!
My two favorite things when cooking - fresh ingredients and a nice glass of red wine! - January 22, 2014 at 6:38 PM
- Chef John said...
Thanks, Chef Dawn! ;)
- January 22, 2014 at 9:06 PM
- chilli pepper said...
Chef john,
I only have skinless boneless chicken breasts. If I use these, would these be half as good as yours? - February 14, 2014 at 9:55 PM
- Chef John said...
I have no idea how much you'll like them, so I can't say if it's half!
- February 15, 2014 at 1:21 PM
- Faye said...
Looks very delicious and easy to make
Faye - October 20, 2014 at 12:37 PM
- Dan and Hilary said...
Tracked down a bottle of Marsala and made this tonight and it was fantastic. The toast was a nice touch. What the 2007 Chef John lacks in audio quality and resolution, makes up for in beautiful pan sauces perfect technique demos.
You still have that good stuff Chef John, amazing post. Joking aside I am sad I have only Finally just tried this one. As usual, keep up the great work. - December 12, 2014 at 6:43 PM
- Unknown said...
CJ, I made this last year for Valentine's Day, going to do it again tomorrow. What is that side salad you used for this?
- February 13, 2015 at 5:46 PM
- Unknown said...
I do not like cooking with stainless steel pans.
What is the bed hard anodized fry pan to use for
this type of recipe. i.e.; Calphalon one, or
thermalon, I would like a hi heat pan, that gives
some fond. Thank you for your help. - May 18, 2015 at 3:13 AM
- Unknown said...
I do not like cooking with stainless steel pans.
What is the best hard anodized pan or non=stick
that could take hi heat and leave some fond.
calphon one or there new thermion pans have
been suggested to me. I am 75 years old and
looking for an easier solution than the stainless
steel all clad type. Thank for help. - May 18, 2015 at 3:17 AM
- Chef John said...
Sorry, but I'm not familiar with those kind of pans! There's really nothing that works like stainless steel unfortunately.
- May 18, 2015 at 12:46 PM
- Mamapua said...
Chef John,
Would it make much difference if I used Ghee (clarified butter) in this dish?
I'm thinking of trying it tonight.
- May 23, 2016 at 4:00 PM
- The Beer Geek said...
Hey Chef John I've been watching your page for years and this is the first time I've left a comment. I made this recipe tonight and I was overwhelmed with the result. I followed it pretty much to a T and I will be re-creating this again soon!! Love your show on YouTube and have learned how to cook by watching your videos over the years. You're the man!
- May 14, 2017 at 11:29 PM
- Robert Rogerson said...
I made the Chicken Marsala yesterday for my daughter and I. It turned quit good. The funny part of this was that as my daughter was eating she asked me who made the flavour pouch for the gravy? I laughed and I told her I made it myself and it took about 45 minutes. She was surprised as her mom always bought everything in a pouch or bottle.
But seriously, I cook once in a while but I love to get my recipes from Chef John's videos. The reason being is that, for example, when I'm reducing the Marsala I can see the consistency that Chef John gets before moving on to the next step.
Only being an occasional weekend warrior when it comes to cooking having a chef to show me how things are done is really great. I just wanted to thank you.
Rob Rogerson - August 11, 2019 at 11:59 AM


text:
Bengali Mutton Curry | Pathar Mangshor Jhol
The Bengali Mutton Curry made with Goat meat is synonymous with Sundays and daytime naps. Made with potatoes and spiced with garam masala, this rich and spicy Mangshor Jhol is best enjoyed with rice.
Sunday Mutton Curry
Mutton Curry in Oven
Phissssssssssh went the pressure cooker, not once or twice but 5-6 times. With each whistle the appetizing fragrance would trace the room, trying to find its way out of the wide windows. The sun would be high up by then and the drapes drawn in while the Rasna Kids sang aloud happily on the Tele. As Spiderman saved the world the mind wandered in anticipation of lunch.
Ma would be busy in the kitchen, her cotton saree damp and smelling headily of all the spices. If you dug your face in her coolness, today would smell different. It was Sunday and you would smell Mangshor jhol (Mutton/Chicken Curry). A Sunday Lunch menu that once united almost all Bongs, it was a tradition of sorts to have nothing but mangsho'r jhol & bhaat for Sunday lunch. The meat could vary, it could be patha'r mangsho(goat meat) for the more traditional, archaic family or murgi(chicken) for the noveau ones.
The recipe wouldn't vary much. It would revolve around the same core with potatoes and lots of gravy. You wouldn't see a Murgh Malai or Lamb Chop i.e. just any preparation of meat would not do. Those were stuff for evenings, maybe dinner but Sunday Lunch was different, it was always the same mangsho'r jhol that had Bangali Sunday Lunch written in bold all over it
My grandparents were strict Brahmins and adhered to Bengali Brahmin norms. That didn't mean much except that the only meat that was allowed in their home was patha'r mangsho (goat meat) and not murgi (aka chicken). So Sunday lunch was almost always bengali mutton curry and rice. I wasn't very fond of goat meat then but loved the gravy and the potatoes in it.
I vaguely remember a particular period of our life, a couple of months maybe, my parents were going through some difficult financial situation. My grandma was not well and I think the food budget was adjusted in lieu of her treatment. I was too young(maybe 6 or 7) to understand but I do remember the Sunday mangsho'r jhol was off the menu and there used to be fish for lunch instead. One such Sunday I was visiting friends and the familiar smell of Mangsho'r Jhol at their home triggered the latent longing in me. I don't remember what I told my Ma but I do remember that the familiar smell was back at our kitchen next Sunday onwards. Maybe my Ma cooked meat just for me or maybe the finances solved themselves but that is how mangsho'r jhol is woven into crevices of my memory
Times have changed. We hardly eat goat meat or any red meat that much. There is no fixed menu for a Sunday lunch at my home to weave memories. But Patha'r mangsho or goat meat still holds a lofty place and is cooked on special occasions. So that is how this got cooked when friends were visiting some weeks back.
On a leisurely Sunday we had a delectable Patha'r mangsho'r jhol (goat meat curry) with white rice amidst much laughter and adda(gossip), spending hours sucking the juicy marrows over a lazy delicious lunch
What was/is your Sunday lunch tradition ?
Read more...
Patha'r Mangshor Jhol ~ Goat Meat Curry
Prep: Dry Roast 8 Green Cardamaom/Elaichi, 8 Clove/Laung, one petal of mace/javetri, 1" stick of cinnamon, 3 Dry Red Chilli on a stove top or pop them in the oven for a couple of minutes. Grind them to a fine powder. This acts as my Garam Masala and this is the masala that will be used in this mutton curry
Marinate 3lb of mutton(goat meat) with 2 tsp of ginger paste, 2 tsp of garlic paste, a little turmeric, 1 tbsp of Vinegar, 1 tsp of Mustard Oil and salt for 3-4 hours or overnight
Start Cooking:
Step 1
Heat Oil in a deep heavy bottomed pan
Fry 2 &1/2 - 3 cups chopped red onion, 2 fat clove of garlic chopped, 1 medium tomato chopped and 2" piece of peeled and chopped ginger till the onion is soft and pink and tomatoes are softened
Cool and grind the above to make a onion+tomato+garlic+ginger paste
Make separate paste of onion and a separate ginger + garlic paste. Amount remains same. My Ma does it this way.
Step 2
Heat Oil in a heavy deep bottomed pan
Temper the oil with whole spices as follows: 4 Cardamom/Elaichi, 4 Clove/Laung, 2 Bay Leaf/Tej-Patta, 2" cinnamon stick/Darchini
As soon as you get the fragrance of the spices add the onion+ginger+garlic+tomato paste. If you have made separate pastes, add the onion paste first and fry till onion is a nice pinkish brown, then add ginger+garlic paste and fry for 1-2 minutes and then add the chopped tomato
Fry with 1/4 tsp of sugar till oil separates from masala
Meanwhile in a small bowl make a paste with 4 tsp yogurt, 1 heaped tsp Cumin Powder, 1 heaped tsp Corriander powder, 1 tsp of Red Chilli Powder (adjust according to your level), the Dry Masala you made and 1 tsp of garlic paste(optional)
Lower the heat and add this masala paste. Add 1 more medium tomato finely chopped
Fry for 2-3 minutes
Add the mutton and mix the mutton nicely with the masala
Add salt, lower the heat to medium and let the mutton cook in its own juice. Stir in between to facilitate the meat to soak up the spices
While the mutton is cooking in a separate pan fry 1-2 potatoes that had been peeled and quartered with a little turmeric. The potatoes will not be cooked but just take on a nice golden color. Do not cook further and keep aside.
Step 3
When the mutton has lost its raw coloring and it smells nice you can transfer the whole thing to a pressure cooker along with the potatoes and cook it in the pressure cooker.
If you have time on hand do this. Cook the mutton at low heat in the covered pan itself. Remember to stir in between and add water if necessary. Some water has to be added for the gravy, adjust the amount of water according to your wish. You can use a slow cooker if you have one and cook the mutton in it too.
If you are cooking in the pan, check when mutton is near to be done and then add the potatoes.
Cook till mutton and potatoes are done
Check for seasonings and adjust to taste. You might need to add a tsp of garam masala. I sometimes add juice of half a lime and finely chopped coriander at the end.
Enjoy this delicious mutton curry with any kind of rice or bread
Though not the usual trend you can garnish this dish with chopped corriander. Also when I am having this mutton curry with rice I like to squeeze a little lime juice on it and have onions as a side.
Update: I forgot to add that D (the husband) makes a goat meat curry which is simpler and yet very flavorful. Shall post that next time he cooks.
Also wanted to add that instead of making onion paste many times my Ma would use finely chopped onion too. For a larger crowd I find it easier to make a paste than chop fine Test


text:
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4-6 hours/week


text:
Market Basket Worker Files Federal Labor Complaint
An employee of supermarket chain Market Basket has filed a federal complaint against the company for threatening to fire protesting workers.
Lowell resident Karen Bostwick says in her complaint filed with the National Labor Relations Board office in Boston that Market Basket is ``violating the right to picket and strike'' and threatening to fire protesting employees ``created a ``hostile work environment.''
Bostwick works at the company's Tewksbury headquarters.
Thousands of the 71-store chain's workers have walked off the job in an effort to have ousted CEO Arthur T. Demoulas reinstated.
A spokesman for Market Basket said he could not comment because the company has not seen a copy of the complaint.
Arthur T. Demoulas is close to completing a purchase of shares of the company owned by rival family members.