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Saturday, October 18, 2008
If That's Your "Real" Name
Saturday, October 18, 2008
Hey Lee C., "Jean" is going to be ticked you blew her cover. Still, as reader appsnchaps pointed out, at least she got sprinkles.
43 comments | Post a Comment
At least "Jean" got sprinkles. . .
- October 18, 2008 at 9:18 AM
- Jamie and Angela said...
What an "attractive" cake.
Angela - October 18, 2008 at 9:20 AM
- HorribleLicensePlates said...
I'm thinking they maybe should have put the quotes around "young". Is that licorice on that cake?
- October 18, 2008 at 9:23 AM
- Heather said...
I think some cake decorators need to take a few english classes! LMBO! Keep up the good work "Jen". (if that is, indeed, your real name!)
- October 18, 2008 at 9:23 AM
- joyce said...
At least she got sprinkles
- October 18, 2008 at 9:31 AM
- joyce said...
The "J" looks funny---and just like the "Y" until the extra line was added. And are the red arches jelly or hot lava? Poor "Jean".
- October 18, 2008 at 9:35 AM
did anyone notice how there are random patches of sprinkles???
- October 18, 2008 at 9:38 AM
Poor, poor "Jean".
- October 18, 2008 at 9:45 AM
Nice sprinkle application...I'm laughing because that's exactly how my 5 year old would put them on. One pinch, right here, another pinch, right over there. OK, done! Poor "Jean".
- October 18, 2008 at 10:29 AM
- walrus said...
my grandma puts quotes around everyone's name like that for "decoration"
- October 18, 2008 at 10:36 AM
- Angie McCullagh said...
Angie (from over at www.HalfAssedKitchen.com) - October 18, 2008 at 10:43 AM
- tony a.k.a. isweatbutter said...
why the hesitation on the "n?"
- October 18, 2008 at 10:49 AM
I don't know... looks like "Jearv" to me...
- October 18, 2008 at 11:09 AM
- The Courteous Chihuahua said...
I just "love" your blog. It is so "funny".
Your "friend",
TCC - October 18, 2008 at 11:16 AM
- Nancy Frye said...
Additional penalty for clumpy use of sprinkles and awkward lettering.
The quotes still boggle my mind. - October 18, 2008 at 11:27 AM
This poor cake has sprinkle pattern baldness. Sad. Maybe Betty Crocker has a Rogaine equivalent for that.
- October 18, 2008 at 11:27 AM
- Becky said...
I "love" misused "quotation" marks. They make "me" chuckle.
"Becky" - October 18, 2008 at 11:33 AM
- Tracibub said...
It looks like the sprinkle fairy had the flu...vomiting small puddles all over the poor cake. At 83 years, don't you think "Jean" should have a nice looking cake? But no, alas, "Jean" is resigned to this wreck...
Oh, and did anyone ever think that maybe, just MAYBE "Jean"'s parents put the quotes around her name on purpose?? :D - October 18, 2008 at 11:44 AM
My mother-in-law always signs her birthday cards: Have a "Happy Day!". I've always what she means by it! So I got out and have a good day regardless. That way, I'm either taking her best wishes to heart, or I'm spiting her. I doubt I'll ever know which!
Poor "Jean". I wonder if she had a "Happy Day!" - October 18, 2008 at 11:51 AM
- Crazy Mommy said...
What is the deal with people and their "quotations"? I bet the same people use inappropriate air quotes too.
- October 18, 2008 at 12:22 PM
Maybe her real name is Denim.
- October 18, 2008 at 12:46 PM
- Unknown said...
So "Jean," if that is her real name, stuck it out for 83 years (and the last few have been no picnic, I'm sure) for this cake that not only is decorated terribly but has also outed her from the witness protection program. Poor "Jean."
- October 18, 2008 at 12:57 PM
Every time my mother gives any of us children a card, she writes our names within "quotes". Makes me wonder if I've been running around for 49 years without knowing my real name and perhaps I'm on the witness protection plan.
It's a good thing my mom was a "nurse" and not a "cake decorator". Or is it? - October 18, 2008 at 1:02 PM
I don't think it's licorice...maybe the jellied blood of the young?
- October 18, 2008 at 1:11 PM
- Ms Unreliable said...
Happy 83rd birthday Jea-squiggle!
- October 18, 2008 at 1:21 PM
Argh! My aunt does that on every card she's ever given us! Merry Christmas, "Shannon" Happy Birthday "Amy". It's traumatic when you're already a kid who thinks she's adopted.
- October 18, 2008 at 1:39 PM
- Women on the Verge said...
This just shows you....
"Jean"'s name is probably "Jean". Quotation marks and all. Who knows? It may have been her parents' favorite punctuation marks so they decided, "Hey, let's put those cute little marks around her name!" There you have it. Not a mistake at all. - October 18, 2008 at 1:53 PM
Omigod! I just love how so many people said 'Poor "Jean"' :D
- October 18, 2008 at 2:02 PM
- Debbi said...
Ok. First for the "good." "Jean" got sprinkles. Can't be all bad if you get sprinkles. Now for the "bad." How much time do we have? The cake decorator looks like they forgot if they were doing all caps or upper/lower case when they wrote her name. Looks like they started writing the "n" in lower case, then remembered they were writing in all caps today and tried to compensate. I have no idea what happened with the "a" in "years." Those red blobs (blood? I hope not!) around the edge of the cake may be leftover from that shark CC from yesterday, from all those ripped off hands and feet. Poor, poor "Jean."
OMG! I can't stop using "quotation marks!" Help meeee! - October 18, 2008 at 2:36 PM
- Erin said...
That looks like it should be posted here:
http://quotation-marks.blogspot.com/ - October 18, 2008 at 4:25 PM
- Unknown said...
Her Husbands name is "Denim"
- October 18, 2008 at 5:03 PM
ewwww! what's "with" the random sprinkle placement??
- October 18, 2008 at 7:29 PM
If her husband's name is "Denim" then is their last name "Jacket"?
--Nancy - October 18, 2008 at 8:21 PM
If she's using a fake name, you know she's lying about being 83, too.
- October 18, 2008 at 11:33 PM
- Mad Izatie said...
Baaaaad. It's not such an obvious wreck, but it's not that good looking either. Send it back, is what I'd have done!
- October 19, 2008 at 8:49 AM
- Jennifer Duncan said...
Erin already posted the link to The "Blog" of "Unnecessary" Quotation Marks--that's all I could think about when viewing "Jean's" cake. I'm a huge "fan" of crazy "punctuation."
- October 19, 2008 at 5:27 PM
What's with the blood-colored leeches parading around the edge of the cake? Ewww.
- October 19, 2008 at 7:52 PM
- Stacia said...
I had a cake with quotation marks around my husband's name a few years ago TOO! We joked the whole night about it and even took pictures with us holding up "quote fingers" in honor! I knew what this post was about when I saw the title!!
- October 20, 2008 at 3:27 AM
I love how the sprinkles are in little clusters
- October 20, 2008 at 4:31 AM
- Altissima said...
Looks as though "John McCain" decorated this cake!
- October 20, 2008 at 7:35 PM
Did they decorate it in fake Hollywood blood? Eww!
- October 22, 2008 at 12:22 PM
oh dear lord I'm on the school library computers and I am helplessly crackin up!!! stifling laughter just makes it worse.
- October 22, 2008 at 7:30 PM
- amyk said...
My boyfriend's mother always writes birthday cards and the like in this way! She puts his name in quotes inside the card...it makes no sense! I guess she is not the only one.
- October 27, 2008 at 10:57 PM
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February came and went quietly, especially on the blog. While we do prefer to run a Progress Report every month, we were put into a bit of a bind. February saw a lot of interesting changes - but most of them were setting up for changes that weren't quite ready to be merged yet. Rather than rushing things or writing a Progress Report about things that would be coming soon, we decided to wait.
Well this Progress Report is no April Fools' joke - a lot of big changes landed! While a lot of what's important is under the hood, some of what has been finished has major user facing implications as well. If you were sad about missing a Progress Report for February, have no fear, this double report should more than make up for the lengthy delay!
Because so many of the changes rely on one another, we're going to be jumping around quite a bit between the two months. So hold on tight, and get ready. This is a big one.


text:
From Linux-VServer
Virtualization is a framework or methodology of dividing the resources of a computer into multiple execution environments. As a perceived "hot term", virtualization has been claimed by IT marketers to refer to everything from virtual machines to systems management software, so as to become nearly meaningless.
Contents |
Types of Virtualization
Some common applications of virtualization are listed below; this list reflects the extreme diversity that the term has come to encapsulate.
A software emulator allows computer programs to run on a platform (computer architecture and / or operating system) other than the one for which they were originally written. Unlike simulation, which only attempts to reproduce a program's behavior, emulation attempts to model to various degrees the state of the device being emulated. The virtual machine simulates the complete hardware, allowing an unmodified OS for a completely different CPU to be run. This is also known as Dynamic Recompilation.
Paravirtualization is a virtualization technique that presents a software interface to virtual machines that is similar but not identical to that of the underlying hardware. This requires operating systems to be explicitly ported to run on top of the virtual machine monitor (VMM) but may enable the VMM itself to be simpler and for the virtual machines that run on it to achieve higher performance.
Native Virtualization
Native virtualization is a virtualization technique where the virtual machine monitor or hypervisor only partially simulates enough hardware to allow an unmodified Operating System to be run in isolation, but the guest Operating System must be designed for the same type of CPU.
Operating System-Level Virtualization
Operating System-level Virtualization is a server virtualization technology which virtualizes servers on a operating system (kernel) layer. It can be thought of as partitioning a single physical server into multiple small computational partitions. Each such partition looks and feels like a real server, from the point of view of its owner. On Unix systems, this technology can be thought of as an advanced extension of the standard chroot mechanism.
The Linux-VServer approach
The Linux-VServer technology is a soft partitioning concept based on Security Contexts which permits the creation of many independent Virtual Private Servers (VPS) that run simultaneously on a single physical server at full speed, efficiently sharing hardware resources.
A VPS provides an almost identical operating environment as a conventional Linux server. All services, such as ssh, mail, web and database servers can be started on such a VPS, without (or in special cases with only minimal) modification, just like on any real server.
Each VPS has its own user account database and root password and is isolated from other virtual servers, except for the fact that they share the same hardware resources.
Over the years, computers have become sufficiently powerful to use virtualization to create the illusion of many smaller virtual machines, each running a separate operating system instance.
There are several kinds of Virtual Machines (VMs) which provide similar features, but differ in the degree of abstraction and the methods used for virtualization.
Most of them accomplish what they do by emulating some real or fictional hardware, which in turn requires real resources from the Host System (the machine running the VMs). This approach, used by most System Emulators (like QEMU or Bochs), allows the emulator to run an arbitrary Guest Operating System, even for a different architecture (CPU and hardware). No modifications need to be made to the Guest OS because it isn't aware of the fact that it isn't running on real hardware.
Some System Emulators (including Paravirtualization) require small modifications or specialized drivers to be added to the Host or Guest system to improve performance and minimize the overhead required for the hardware emulation. Although this significantly improves efficiency, there are still large amounts of resources being wasted in caches and mediation between Guest and Host (examples for this approach are UML and Xen).
But suppose you do not want to run many different Operating Systems simultaneously on a single box? Most applications running on a server do not require hardware access or kernel level code, and could easily share a machine with others, if they could be separated and secured...
At a basic level, a Linux server consists of three building blocks: hardware, kernel and applications. The hardware usually depends on the provider or system maintainer, and, while it has a big influence on the overall performance, it cannot be changed that easily, and will likely differ from one setup to another.
The main purpose of the kernel is to build an abstraction layer on top of the hardware to allow processes (applications) to work with and operate on resources (data) without knowing the details of the underlying hardware. Ideally, those processes would be completely hardware agnostic, by being written in an interpreted language and therefore not requiring any hardware-specific knowledge.
Given that a system has enough resources to drive ten times the number of applications a single Linux server would usually require, why not put ten servers on that box, which will then share the available resources in an efficient manner?
Most server applications (e.g. httpd) will assume that it is the only application providing a particular service, and usually will also assume a certain filesystem layout and environment. This dictates that similar or identical services running on the same physical server but differing only in their addresses (for example), must be coordinated. This typically requires a great deal of administrative work which can lead to reduced system stability and security.
The basic concept of the Linux-VServer solution is to separate the user-space environment into distinct units (Virtual Private Servers) in such a way that each VPS looks and feels like a real server to the processes contained within.
Although different Linux distributions use (sometimes heavily) patched kernels to provide special support for unusual hardware or extra functionality, most Linux distributions are not tied to a special kernel.
Linux-VServer uses this fact to allow several distributions, to be run simultaneously on a single, shared kernel, without direct access to the hardware, and share the resources in a very efficient way.
That said, you may have already figured out that Linux-VServer uses Operating System-level virtualization ;-)
Jacques Gélinas created the VServer project a number of years back (see Jack's Site). He still does vserver development and the community can be glad to have him. He's a genius, without him, vserver would not exist. Three cheers for Jack.
But sometime during 2003 it became apparent that Jack didn't have the time to keep vserver development up to pace. So in November, Herbert Pötzl officially took charge of development. He now releases the vserver kernel patches, announcing them on the vserver mailing list and making them available for the public.
Additionally, Enrico Scholz decided to reimplement Jack's vserver tools in C. These are now distributed as util-vserver (See Downloads). They are backward compatible to Jack's tools as far as possible, but follow the kernel patch development more closely.
In 2005, Benedikt Böhm started another reimplementation of the userspace utilities, although with a completely different architecture in mind. This new implementation is known as VServer Control Daemon and is still in heavy development. A first final release was planned for end of 2006, but there are no releases yet. See Downloads.


text: Good morning. I'm Renee Montagne. Dreams do come true. For 87-year-old Pauline Clark it was the dream of dancing with the high-kicking Rockettes. Clark taught ballroom dancing for years and still jitterbugs at her senior center in Florida. So when the Wish of a Lifetime Foundation arranged a trip to New York with Radio City Music Hall's Christmas spectacular and a backstage dance workshop with the Rockettes, Clark was ready. She grabbed her walker and started kicking. It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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text:
When Max told me he wanted to be an "arrrrr wahhh" (car wash) for Halloween, I decided I was going to make him the best damn arrrrr wahhh ever. I didn't know if he'd actually be into it—the car costume I put together last year amused him for maybe 10 minutes—but I didn't care. I was inspired by the suggestions I'd gotten here, I like a good challenge, and I will basically do anything to make Max happy. Trust me, I wasn't looking to appease the scrooges who thought the kids just HAD to dress up on Halloween.
Here's what went into this contraption:
• I call a local janitorial supply company to see about getting mopheads with felt flaps. The woman's really nice, and I end up explaining what I'm up to. "You need ShamWow!" she says. "Sham what?!" I say. She explains it's the material I'm thinking of, sold in large pieces. Problem: I have no time to order any. I call up a local "As Seen On TV" store. They have a rip-off version! On sale for $12.99 for three big squares!
• I browse Home Depot for inspiration, and get excited to find a squeegee with a small handle that looks like Max should be able to grasp it. A guy there finds me some sturdy wire I need for the car wash flaps.
• I realize I need a bubble blower. All the stores are out of them. I get in touch with a bubble company. They kindly offer to send one. It arrives on Wednesday, and it does not work. I take it over to Gyneen and Greg, neighbors who know how to fix things. Not this time, but they do have a boxed disco set with the song "Car Wash." I send out an email to my mother's group. A woman who runs a local art and music center offers to lend me a bubble blower. A woman who happens to work for Little Kids offers to hook me up with some bubble action, too. Whew. Clearly, it takes a village to build a human car wash.
• I hit the Dollar Store for more inspiration, and spot tan, looped brushes that look like the buffer ones in a car wash. I get 10. A little old lady asks if I am planning on doing a lot of cleaning.
• I spend hours cutting up felt strips and figuring out how to attach them and everything else to the wagon. Hardest part: the duct tape. It keeps getting stuck to itself, my shirt, my fingers.
And then, the reveal. Dave and I hauled the car wash to Max's school on Thursday, because a local Embassy Suites hotel was hosting a party for the kids in his school, their 19th year of doing this. I thought Max might sit in the car wash and we could wheel him around, but, noooooo. This is exactly what happened when he saw it:
Max had a blast at the party, the first year he was ever brave enough to venture inside.
Various companies—including Colgate-Palmolive, Cadbury North America, American Express Travel, Coca Cola, Kraft, Pfizer and Verizon—set up Halloween scenes in 16 rooms and gave out goodies.
Max wheeled the cart everywhere, insisted on eating lunch in the hotel bar (though we wouldn't let him order a martini), and also got to ride in one of the hotel's vans.
The next day was our town's annual Halloween parade. In recent years, we've given up on going with Max, as the crowds are too much for him. But he said he wanted to go. Turned out he had an ulterior motive.
He dragged us to the ice-cream store there, and had two cups of chocolate.
Then we wandered around the outskirts of the town's parade, Max pulling his car wash the entire time.
Sabrina dressed up as a car wash attendant. Read: She didn't want to put on a costume and was more than happy to tote around squeegees, eat ice-cream and grub candy.
Then Max spotted a car repair shop. And decided his car wash needed tinkering.
Rodney, a mechanic, gave the car wash a tune up.
Max had his eye on some truck wheels but Rodney wisely said, "Sorry, sir, those are too big for your car wash."
And then, an hour later, one of the judges found me and handed me this:
On Halloween, he was raring to go trick-or-treating.
The car wash held up pretty well.
Sabrina dressed up as iCarly.
Max decided to act scary, like the pumpkins.
He only took candy wrapped in purple or brown wrappers.
And he made friends with a ghost.
I fully expect him to wake up tomorrow and want to take the car wash to school. I'm not dismantling that thing anytime soon, both because I want him to keep enjoying it and taking it apart will be very boring.
What kind of fun did your kids have? Anyone want a Reese's Peanut Butter Cup? Snickers? Nerds? What's your poison?


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Farm-state lawmakers hoping for passage of a farm bill by the end of the year will have to bridge a deep divide between the House and the Senate over the role of the government in helping the nation's poor.
The House passed a bill Thursday that would make around $4 billion in cuts annually to the almost $80 billion-a-year food stamp program and allow states to put in place broad new work requirements for recipients. A Senate-passed farm bill would make around a tenth of the amount of those cuts, or $400 million a year.
"This bill is designed to give people a hand when they need it most," Majority Leader Eric Cantor, R-Va., said on the House floor just before lawmakers passed the bill. He said the legislation "will put people on the path to self-sufficiency and independence."
The White House threatened a veto, and Senate Democrats angrily criticized the level of cuts.
"The Senate will never pass such hateful, punitive legislation," said Senate Majority Leader Harry Reid, D-Nev.
For decades, Congress has combined farm programs with food stamps to garner urban votes for the rural measure. But food stamps have complicated the process this year as House conservatives have called for cuts. The cost of the food stamp program, now called the Supplemental Nutrition Assistance Program, or SNAP, has more than doubled since the Great Recession deepened in 2008. More than 47 million Americans, or 1 in 7, are using the program.
The Senate passed a bill including both food stamps and farm programs in June. Later that month, the House defeated a farm bill that included both the food and farm programs after conservatives said its food stamp cuts — around $2 billion a year — weren't high enough.
GOP leaders then split the farm programs from the food stamps and passed a farm-only bill in July. Conservatives crafted the food stamp bill, saying higher cuts would be easier to pass in a stand-alone bill.
Getting the three bills into a House-Senate conference could be tricky under House rules. Republicans said Thursday that one more step is needed — the House will have to hold a procedural vote to allow both the farm and food stamp bills to go to conference. It is unclear if Republicans who pushed to split the two bills will oppose that effort.
Most of current farm law expires at the end of this month, but its effects won't be felt until the end of the year when some dairy supports expire. Without those supports, milk prices are expected to rise.
Other farm supports won't expire until next year, but farmers have been frustrated with the drawn-out debate that has now lasted two years, saying they need more government certainty as they manage their farm operations.
The food stamp bill passed by the House would allow states to put the work requirements in place for SNAP recipients but would not force them to. The bill would allow the states to require 20 hours of work activities per week from any able-bodied adult with a child over age 1 who has child care available, and for all parents whose children are over age 6 and attending school.
The bill would allow states to drug-test applicants and would end government waivers that have allowed able-bodied adults without dependents to receive food stamps indefinitely.
The legislation also would eliminate so-called categorical eligibility, a method used by many states that allows people to qualify for food stamps automatically if they already receive other benefits.
The Senate bill would only find savings by ending a practice in some states of giving low-income people as little as $1 a year in home heating assistance, even when they don't have heating bills, in order to make them eligible for increased food stamp benefits. The House has a similar provision.
Beyond food stamps, the two chambers will also have to resolve more minor differences in farm policies. The Senate farm bill and the two House bills combined cost roughly $100 billion annually over five years and expand some farm subsidies while eliminating others.
House Agriculture Committee Chairman Frank Lucas, R-Okla., pleaded with his colleagues on the House floor to vote for the food stamp bill to move the farm bill closer to passage.
"It should not be this hard to pass a bill to make sure that the consumers in this country and around the world have enough to eat," Lucas said.
Follow Mary Clare Jalonick on Twitter: https://twitter.com/mcjalonick
Copyright © 2013 The Associated Press. All rights reserved.
Copyright © 2013 Capitol Hill Blue


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Yeah! Blogger is back! Hopefully it does not gobble up any more posts or comments!
Although I am still impatiently awaiting the arrival of the first of the local spring produce I have started getting into the habit of eating lighter meals including more salads. Not too long ago I came across the idea of a warm white bean and spinach salad on How Sweet It Is that I was immediately drawn to. As I read through the ingredients I quickly realized why, as the spinach, bacon, sauteed mushrooms and onions reminded me of one of my favourite salads the spinach salad with bacon, caramelized onions, mushrooms and blue cheese . I quite enjoy combining quinoa and beans in warm salads and I figured that adding them to the spinach salad could only be good and so I did just that. For the recipe, I pretty much just started out with my spinach salad with bacon, caramelized onions, mushrooms and blue cheese salad and added the spinach to the pan to wilt followed by some white beans and quinoa.
Don't let the spinach, beans, mushrooms and quinoa fool you as below this salads healthy surface lies a dirty little secret and that secret is a heart full of flavour, and that flavour is provided by both the bacon and its grease. First I cook the bacon and set it and some of its grease aside. The mushrooms and onions are then slowly cooked in the remaining bacon grease until they are nice and golden brown. After cooking the bacon and caramelizing the mushrooms and onions in the same pan, its bottom is sure to be covered little brown bits that are just full of flavour! It would simply be wrong to let that flavour go to waste so I mix the salad dressing right in the pan and the vinegar in it helps pick up all of that flavour by deglazing the pan. The remaining ingredients of the salad dressing include the reserved bacon grease and some Dijon mustard. The final component of flavour in this salad is a touch of crumbled blue cheese that starts to melt into the salad which is served warm. You don't want to overpower the other flavours in the salad by using a lot of blue cheese but just a bit really enhances the salad and makes it truly special. With this salad you get the best of both worlds with lots of healthy ingreadients and lots of flavour!
White Bean and Spinach Quinoa Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing
A nice, sweet and innocent looking white bean and spinach quinoa salad hiding a dark underside of bacon, onions and mushrooms caramelized in bacon grease and a bacon grease dressing. Naughty and nice never tasted so good!
- 1 cup quinoa, rinsed
- 4 slices bacon, cut into 1 inch pieces
- 1 cup red onion, sliced
- 4 ounces mushrooms, sliced
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, grated
- salt and pepper to taste
- 1 (6 ounce) package baby spinach
- 1 (15 ounce) can white beans, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1/4 cup mild blue cheese, crumbled
- Cook the quinoa as directed on the package.
- Meanwhile, cook the bacon in a pan, about 4-6 minutes, and set aside, reserving 2 tablespoons of bacon grease.
- Caramelize the onions and mushrooms in the remaining bacon grease, about 20-30 minutes, and set aside.
- Add the vinegar to the pan and deglaze it.
- Mix in the reserved bacon grease, sugar, mustard, garlic and season with salt and pepper.
- Add the spinach and white beans and cook until the spinach wilts, about 2-3 minutes and remove from heat.
- Mix in the bacon, onions and mushrooms.
- Serve garnished with blue cheese.
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg
Spinach and Feta Quinoa Salad
Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle
Wild Mushroom and Double Smoked Bacon Linguine
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
Chicken and Mushroom Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing


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Boys outnumber girls when it comes to autism diagnoses, and researchers may have uncovered one reason why.
Boys are four times more likely to be diagnosed with autism than girls, but whether that trend is rooted in biological differences between the genders or the fact that girls might simply hide their symptoms better, hasn't been clear.
The gender-based difference could be due to factors that increase the risk among boys, or, alternatively, factors that protect girls. Researchers led by Elise Robinson of Harvard Medical School decided to investigate the latter, and determine whether there might be something about being female that protected girls from the the developmental disorder. The team analyzed data from two large samples of twins, one from Sweden and the other from the U.K. They theorized that if something were protecting girls from autism spectrum disorders (ASDs), then families of girls who actually did develop them should have a greater than average risk, and that risk would overwhelm whatever protection they received from their gender. In other words, girls would have a higher threshold for developing ASDs — they would have to be faced with a heavier burden of whatever genetic or environmental risk factors cause ASD in order to actually develop it.
(MORE: A Genetic Clue to Why Autism Affects Boys More)
Such family-based risk can be measured by studying levels autistic symptoms in unaffected siblings: in families at high risk of developmental and psychiatric disorders, even unaffected members tend to have mild symptoms, but not enough to qualify for a diagnosis.
"If greater familial [risk] is required to produce autistic impairments in girls, the family members of affected females should on average carry greater risk than the family members of affected males," the authors write. Because identical twins share the same genetics, they studied fraternal twins only, comparing sets in which only one had an autism spectrum disorder. Nearly 4,000 British twins and just over 6,000 Swedish twins were included in the research, which was published in the Proceedings of the National Academy of Sciences.
(MORE: Autism Numbers Are Rising: The Question Is Why?)
The study found that if a girl scored in the top 10% on autistic traits, the odds of her twin scoring in a similarly high range were 37% greater than those for a boy. That meant the girls came from families with significantly greater risk levels. Because the study looked at autistic traits in a sample from the general population, rather than from those who sought treatment, the results do not simply reflect the fact that girls are less likely to be diagnosed, even if they have the condition.
"It is a really interesting and generally well-done study," says Marjorie Solomon, associate professor of clinical psychiatry at the University of California Davis MIND Institute, who was not associated with the research. She adds, "The differences in gender ratio in ASD have been a source of great curiosity, given their many implications."
The study was only designed to test the theory that families of girls with ASDs might have higher than risk of the disorders, and was not structured to test for exactly what it is that seems to protect girls. But that knowledge could lead to potentially better treatment options for both genders. Based on earlier research, experts see genes, rather than social or environmental factors, as the most likely explanation for lower risk among girls.
(MORE: Studies: New Clues to the Genetic Roots of Autism)
What might some of those genetic factors be? It's possible that they may involve the social bonding hormones, oxytocin and vasopressin. "The basic thought is that girls have less vasopressin and higher natural oxytocin," says Solomon, "And oxytocin is a social hormone, so that would be protective." The lower levels of vasopressin might also be helpful: while this hormone is thought to be involved in social connections—particularly for boys, who tend to have higher levels — in animals it is also linked to aggressive defense of territory and mates.
Or it may involve other metabolic systems that aren't as obviously connected to social development. Either way, the findings raise interesting questions about how developmental disorders like ASDs are seeded, and open up intriguing new possibilities for treating them. "An understanding of the biology underlying female advantage could greatly aid progress in understanding," autism and "in identifying prevention factors for ASDs," the researchers write.


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WASHINGTON— France should stop playing a "shell game" with Roma and abandon discriminatory laws targeting Muslims, Congressman Alcee L. Hastings (D-FL), Co-Chairman of the Commission on Security and Cooperation in Europe (U.S. Helsinki Commission) said today after Commission-hosted events held alongside the Congressional Black Caucus Annual Legislative Conference Capitol Hill Day.
Co-Chairman Hastings drew parallels between the inflammatory rhetoric surrounding the proposed Islamic cultural center near Ground Zero and France's expulsion of Roma and adoption of laws targeting Muslims.
"I perceive such actions as wrong-headed political maneuvers, particularly the discriminatory policy of targeting Roma for expulsion, and I would argue that there is a danger to politicians, the media, and the public focusing only on these issues," said Co-Chairman Hastings. "Minority communities are part of the larger fabric of society and we are all put at risk when those who seek to divide for political gain are allowed to take the lead."
The French senate passed a law yesterday banning the wearing of burqas, the full-body covering worn by some Muslim women and other face coverings. The law is to take effect in six months.
European Union Justice Commissioner Viviane Reding called the Roma expulsions a "disgrace," and the European Parliament has passed a resolution calling France's actions "discrimination on the basis of race and ethnicity."
"France, and other countries, should focus on integrating Roma where they are," Hastings said. "The situation of Roma in Europe will not be fixed by playing a shell game with them — expelling them from one place to another."


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This day has been celebrated each year on October 16 since 1945. The theme for this years conference is "World Food Security: the Challenges of Climate Change and Bioenergy."
I would like to thank everyone who participated in the huge success of our World Food Day event which was made possible with the help of my good blogging friend and adopted sister Ivy of Kopiaste. Thanks sis!!!!! Also I would like to thank Giz at Equal Opportunity Kitchen who has collaborated with some excellent ideas to continue this event in the months to come .
We were overwhelmed by the kind words and response of each and every one of you!!! Thank you so much for all your inspiring dishes for our conga line and wanting to join us in spreading the word worldwide!! We tried to bring the world a little closer together with dishes that represent each of our countries that would feed at least 6 . We received many recipes that were family or regional favourites that used local and perhaps seasonal ingredients. Each and every one of these dishes is a great inspiration to us all and brings to the forefront the plight of 862 million undernourished people around the world including those even in our own area of the world.
If we lay each of the 45 dishes generated by this event back to back we now have enough food to feed everyone on our street...or perhaps several streets back to back!!!!! If more people joined we could feed everyone in our city...our country...the world...you get the picture!!! A conga line of international dishes to feed the world!!!!
Our conga line does not stop here. As I mentioned above we have enough dishes to feed everyone on several streets in my city. Our ultimate goal is to feed everyone in the world so we have many more miles to go!!!!! Next month my lovely cohost Ivy of Kopiaste will host an event with a theme based on the American Thanksgiving. We would ask that you send your favourite dish, side or dessert for this holiday tradition. On Thanksgiving November 27th we will have a table set for a king and add these to our conga line of dishes.We will share in this feast together on that day!!! There are many countries around the world that do not have a Thanksgiving celebration but we all have plenty to be thankful for !!!!Perhaps you could send a dish that represents your country and we can have an international Thanksgiving. There may be another celebration that gives thanks in your culture that you would like to share with us. This will give us an opportunity to share our dishes and our traditions. Ivy will be giving you full details next week. We hope to see you there!!!!!!!!
We need a plan of attack!!! By debate and finding solutions we can solve this problem together. To find out more about what you can do in your area... visit the World Food Day site here .
Now on to the roundup to showcase your international dishes from around the globe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Once again thank you so much for choosing to participate in our World Food Day event!!!!!!!! Lets do the conga!!!!!!!!!!!!
(If I have missed anyone please let me know and I will add you immediately!!!!!!!! )
Our first entry is from Ivy in Athens, Greece of Kopiaste and the co-anchor of this event. Ivy has been a good friend for some time and was the perfect choice for hosting this event. She is offering us the Greek national treasure of Tyropita. Ivy says, "In Greece you can get tyropita (cheese pie) with different kinds of phyllo. Kourou has a light and flaky phyllo and a filling with only feta or a combination of feta with goat cheese, anthotyro, xynomyzithra. A combination of all these cheese takes tyropita to another level."
Next we have Giz of the mother and daughter team Equal Opportunity Kitchen blogging from Ontario, Canada . Giz has joined us with some wonderful ideas to continue this event and raise awareness in the months to come. The ladies are offering us Wild Rice Stuffed Peppers. " Giz and Psychgrad are sharing their regional wild rice dish, symbolic of how little it really takes to participating in making life a little more equal internationally. Being aware is the first step to taking action. It's our moral responsibility as human beings to help others. "
These dishes are in the order they were received, so, the next dish is from yours truly Val at More Than Burnt Toast . I am offering True Canadian Fondue which is a family favourite here in the Burnt Toast household. Oka cheese is a truly Canadian cheese, similar to Port Salut, originally produced by Trappist Monks in the province of Quebec. It creates a silky texture that is perfect for fondue. I am overwhelmed by the response to our event. Thank you goes out to everyone who participated and to those who were made aware of the issues by your participation.
Renée of 2friends4cooking.com is representing globally...South Africa where she was born... and Rome, Italy where she lives today. She offers us an international dish Fresh tuna fish 'polpette'. She says," Tuna fish or any kind of fish is found mostly all over the world so this recipe can be made with any local fish. Polpette or balls of either meat, fowl or fish are a stable food all over the world, i.e. a few go a long way. I learnt to cook in the Italian Maremma where nothing is wasted and when you know how to look there is a lot of food for free in the countryside, and from my mother who always taught us in South Africa that the products of Mother Earth are Sacred."
Our next entry is from our good friend Jenn from Leftover Queen blogging from the U.S.A. Jenn is an advocate of many causes and is always there to encourage everyone. Thanks Jenn for your support. She brings us Three Sisters Casserole with Fry Bread . Jenn says, " I created this dish to honor the time I spent on the Dine' (Navajo) reservation in 1998. Since the Dine' are environmentalists who revere Mother Earth as the core of their culture whilst many of them don't even have electricity or running water where they live, I felt food that reflects their culture and relationship to the Earth and the planet would be appropriate here."
Hopie of Hopies Kitchen grew up in the USA but currently lives a dream life in Paris. For our conga line of dishes she offers us a wonderful dish Coq au Vin in English and here in French. She says,"In order to represent France and also my own background, I have chosen a traditional French dish based on a recipe by an English man and translated into American and adapted by me! It's not photogenic, but it can easily feed six or more and tastes delicious. I'm happy to join this chain of dishes to feed the world."
Our good friend Nuria of Spanish Recipes is representing her country of Spain with a delicious Catalan dish Cassoleta d'Alberginia i Butifarra . Nuria will probably be at the head of the conga line with her cooking spoons and whisks. Nuria says,"Nobody should suffer from hunger! My grandparents did during the war and right after, my parents also faced that problem. I feel so grateful... I'm fortunate. I wish everybody could have a plate with good food on their tables twice a day minimum. I hope that the Event is a great success!!!Ciao Bellas"
Next we have 3 Malaysian dishes from our good friend and family man Dharm of Dad-Baker & Chef . Dharm has sent along Satay , Nasi Lemak and Kangkung Belacan all of which are excellent additions to represent Malyasian cuisine. Dharm says, "There are far too many poor people with little or no food in the world while those of us that have access to proper food sometimes over indulge and waste food. It is shocking to know that some people live on less than US$1 a day! Sad but true. If only governments spent more on humanitarian aid rather than on weapons and warfare. Something to think about isn't it?" For more visit his post here.
Ben of What's Cooking brings us this delicious Adobo Chicken for our conga line of international dishes. I know how much Ben loves to dance so he will probably be the anchor of our conga line. He is an excellent ambassador and advocate of Mexican cuisine and a good friend. Ben says, "Adobo is a Mexican spice mix that is used to marinate pork, chicken or turkey. It is a kind of mole, one of our more representative dishes in Mexico." Thanks for representing Mexico so well Ben!
Maria, a first generation Greek American, of Kali Orexi (which means "Good Appetite") has afforded me the opportunity to share this dish representing Greece and its traditions with Phylla from Kalymnos. Maria says, "These Phylla (grape leaves stuffed with ground meat and rice) are a recipe my Giagia (that's Greek for grandmother) used for over 50 years. Growing up, they were a staple at Sunday dinners. Everyone, everywhere should enjoy a warm family meal that symbolizes so much more than sustenance and this is my virtual contribution. I hope you enjoy these as much as my family and I."
N33ma over at Recipe Swap has brought over Vegetable Pulao for our conga line of dishes. Thanks N33ma for always being there to make my day a little brighter and submitting a dish that's represents India so well. N33ma says,"I chose to make Vegetable Pulao because rice is the staple dish of most people in India and also many people are vegetarians.The vegetable used are from a local farmers market too."
Dharm at Dad-Baker & Chef wants to feed the world singlehandedly with all these delicious Malaysian dishes. Thank you so much Dharm for all your support and adding Sambar to our conga line. Dharm, his lovely wife and 2 young children now each have a dish to contribute this being the 4th dish submitted. Way to go and thank you so much for being such a great friend!!!! Dharm says, "Sambar is just perfect eaten with rice or even flatbreads. A delicious and very nutritious food, it goes a long way and is the perfect food to serve for a lot of people. So what better dish to serve for World Food Day??!!"
Next in the conga line is Rosie representing Lincolnshire, United Kingdom from Rosie Bakes a Piece of Cake . Rosie is a very supportive blogger and such a sweetie. Today she brings Beef Stew & Cheesy Dumpling . Rosie says, "Beef Stew & Dumpling, is a typical traditional dish that is eaten mostly during the autumn and winter months to help ward off the bitter cold. This dish I learnt to cook stood at my mother's side as a child. Stew is a wonderful dish that doesn't need much looking after once in the oven but the taste it imparts is well worth the initial preparation, and it's pure unadulterated comfort food." This is truly comfort food at its best Rosie and represents the UK very well.
Sarah is an entrepreneurial young lady also from my old stomping grounds of Ontario, Canada. On her blog What Smells So Good? she brings us Kale, White Bean and Garlic Stew . Sarah says, "I think this event is a great idea to help raise the awareness of just how much need there is in our community for food banks and social assistance, as well as giving us all ideas for economical meals in this time of recession!! Thanks!" We appreciate your support Sarah!!!!!
Kittie over at Kittens in the Kitchen joins our conga line of international dishes with her delicious Lentil and Ham Hock Soup. Kittie says,"This is my Scottish contribution to World Food Day - and warm and hearty lentil and ham hock soup. Nutritious, tasty and cheap - feed the street!Thanks for hosting such a great event - I've seen some wonderful entries in the blogosphere so far - it's going to be a great round up!" I can envision Kittie wanting to feed her entire street with this dish!!!!
Deepika from Recipe4Deesaster is representing India very well with Fortified Chapatti . Thank you for adding this classic to our attempt to feed the world. Deepika says, " A chapatti is an unleavened flatbread that is rich in protein. It is quintessentially an Indian food, that can be eaten plain or with any simple or elaborate curry. Since my blog is focused on diabetic cooking, I've shared the daily recipe I make at home which uses various flours to increase fiber content, which in turn slows the release of glucose in the blood, and at the same time provides nourishment."
Deeba our blog sister from Passionate About Baking brings us a delicious Indian dish for our awareness project. She loves the idea that it has "fenuGREEK" as an ingredient...how perfect is that...we both are great advocates for Greek food!!!!! India Chicken Curry with Fenugreek is perfect for the event!!! Deeba says, "This curry celebrates the arrival of winter in Northern India & uses a seasonal fresh, green herb called 'Fenugreek', & supports the 'eat local produce' movement. The WFD event hosted by Val & Ivy goes a long way to increase awareness for the enormous burden of hunger & malnutrition in todays world. Coupled with rising food prices, poverty & global warming, it's a pertinent cause that all of us can positively contribute to in our little ways... The time is NOW!! "
Jen of A2EatWrite is blogging from the USA. She offers us Apple Maple Corn Muffins for our World Food Day event. Jen says,"I wanted to come up with a dish that not only reflects my country, but also reflects my own principles in terms of hunger. So I wanted to create something that reflects local products and can be made with food stuffs produced within Michigan, preferably, within a 50-mile radius and by farmers who follow sustainable agriculture practices.Thanks for creating this event - it's so important! "Read more about what you can do in your area from this list that Jen has compiled. Thank you from the bottom of our hearts for raising more awareness Jen!!
Dee of Choos & Amps;Chews is bringing Bacon Fried Rice with Anchovies ,a delicious and hearty Malaysian addition to our table. Dee says,"Thank you for organizing this very meaningful event. Sometimes we get too caught up in our ivory kitchens, and forget thatthere's a world out there that isn't as blessed as we are. Thank youfor reminding me to give thanks for the good in my life.
Fried rice is a staple in Malaysian lives, and one that transcendsracial and social demographics. It's a dish I grew up eating, and it'salso one that can wear many faces.
I hope my Fried Rice with Bacon & Anchovies manages to contribute alittle more awareness to the plight of world hunger."
Ning is sending her international dish from Manila in thePhilippines. Her blog Heart and Hearth is full of so many wonderful dishes. For our conga line she is bringing Pork Stew (Adobo) with Mushrooms. Ning says, " Adobo is usually the first dish that every Filipino learns to cook. This is of course because it is a very common and very popular dish here in the Philippines. It is almost considered a national dish. It is simple and very easy to make, and yet very flavorful and tasty, perfectly paired with a steaming bowl of rice. Every Filipino family has his/their own version of Adobo, often with the secret recipe handed down throughout generations.This is a worthy cause to support. One earth, one people, one dish at a time."
Adam over at Baking with Dynamite brings us this Polish Comfort Kapusta to add to our growing lineup of international dishes. Adam is from the States and says,"As the days grow colder, this is a perfect dish to warm a family up with. The strong love affair among cabbage, mushrooms, pork, and spices, make this a dish an absolute hit. Wake up a half hour early, throw this in the slow cooker, and by the time you come home from work, your family will have a delicious heart meal to be served with bread."
Mansi is sending us this dish from India from her blog Fun and Food Cafe .
Chana Masala also known as Chhole Masala is a beautiful representation of her area of the world. Mansi says," It is made from garbanzo beans, or chickpeas, cooked in creamy spicy gravy flavored with authentic Indian spices. I think it is the easiest Indian curry to make - just add boiled chickpeas to a saucepan, add the gravy and let it simmer on slow heat as the lentils absorb the flavor of the spices. Slow-cooking induces a lot of flavor as the chickpeas become soft. This is a great way to incorporate lentils in your diet. High in proteins, low in fat, and high in flavor, Chana Masala is a recipe that will click with you instantly!"
Bee and Jai (born in India) and now living in the USA of Jugalbandi Jugalbandi sent us this wonderfully aromatic dish Niramish . They say, "This post has a recipe and a book review. The dish is from Bangladesh, from a book called Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. It highlights the philosophy underlying the cuisines of the common people in the Indian Subcontinent (India, Pakistan, Bangladesh, Sri Lanka, Maldives, Nepal, Tibet, Bhutan.) Eating sustainably. Using local ingredients that are in season and largely outside the industrialised food chain. It would imply avoiding waste and giving up the promiscuous mindset that expects strawberries in December. Eating sensibly. Regarding food as 'nourishment' rather than an addiction, where nutrition and portion control are priorities."
Alexandra of Alexandra's Kitchen dishes up Caramelized Onion, Grape & Gorgonzola Pizza for our World Food Event. Alexandra says,"This pizza is a tried-and-true recipe that my family has been making for years. I wanted to submit a recipe for WFD that was (a) delicious,(b) foolproof and,(c) inexpensive to prepare. This recipe fits thebill on all levels. The world food crisis is something I have been really trying to understand these past nine months. (I wrote a blogentry in August on this subject here.I was shocked to learn that 100 million people currently are at risk of joining the one billion people on the planet living on $1 a day.Raising awareness of this crisis is so important. I regret that I have not been able thus far to pitch in either financially or by helping a local food bank. This event you have created has inspired me to take a more proactive stance. So thank you for your efforts!"
Prudy of Prudence Pennywise has brought Roasted Tomato Sausage and Three Cheese Pizza to our conga line from the USA. Prudy says, " What makes this pizza extra special are the sweet little roasted tomatoes, spicy Italian sausage and the small sprinkle of savory feta and parmesan to balance the flavors. Don't forget to support your local area with donations. Times are tough so save a little money so you can share a little with others."
Peter G of Souvlaki for the Soul lives in Australia and brings us a classic dish from his Greek heritage. Stuffed peppers or Gemista are a perfect recipe to feed a family for our event. Peter says, "Feeding the world the Greek way. Plentiful stuffed sweet red peppers a.k.a "gemista." Thank you so much for representing your corner of the world with such a delicious dish for our conga line!!!!!!
Goofball of Goofball's World brings us enough virtual food to feed 3 families with her delicious Belgian Waffles,Bread Pudding and Pumpkin Soup with Dill. We are thrilled that you wanted to participate with these hearty and seasonal dishes from Belgium. Goofball says, "Immediately I had to think of the Belgian waffles that we have baked last week. So I am reposting it once again." We are so pleased that you have sent these three dishes for our conga line!!!!!
Hélène is a fellow Canadian and good friend blogging from her kitchen with La Cuisine d'Hélène . She brings a delicious Chicken Curry to our conga line of international dishes. Some day I hope we can get together and share this dish. Hélène says, " This dish is a favorite in our home and can feed more than six persons. We like to serve it with rice & mango salsa. I hope someday we will put an end to hunger in the World." We hope so too!!!!!!
PG brings us another delicious dish from Germany on her blog Kitchen Stories. We are delighted to receive such dishes as Pumpkin Baked with Potatoes for our World Food Day event. Our conga line is getting longer each and every day.PG says,"Something about it : It is one of our family favorites and going with the theme of this year's world food day : Global warming and Bioenergy, both the vegetables (potatoes and pumpkin) were organic and bought locally. Buying local produce as much as possible is our small way of showing that we care for the environment and that we need to take global warming and it's consequensces seriously."
Michelle is blogging from Southern Italy with her site Bleeding Espresso. We are so thankful that she sent over this Italian comfort food Baked Pasta with Eggplant. This dish represents what our event is all about so well!!! Michelle says," This dish combines traditional southern Italian ingredients including eggplant, pancetta, mozzarella, fresh basil, and of course, pasta, and is great to feed a bunch of people. I'm honored to have it represent southern Italy for World Food Day."
Goofball of Goofballs World wanted to submit another couple of recipes for our conga line of international dishes. She represented Belgium the last submission but is now presenting Moroccan fare to the lineup. Within the rules you could also submit a recipe that is a family favourite and I can see why Beeftajine with Apples and Raisins and Warm Eggplant Salad would be just that!!!!!!
Cathy at Noble Pig is offering her wonderful dessert into our conga line of international dishes . What is a feast without dessert!!!!
Apple Cranberry Cobblers are a perfect choice for feeding a family of 6. We are so happy you decided to join our event Cathy!!!!! She says," The objectives of World Food Day are to heighten our awareness to world hunger and bring to our attention what we can do about it personally. We're going to need dessert at this event!"
My good blogging friend Susan blogs from the USA from her site Food Blogga. She is bringing an old comfort food with a new and healthy twist to our event. Thank you so much Susan for submitting Orange Cauliflower Mac n' Cheese to our event!!!Susan says, "This healthier mac n' cheese recipe loses most of the fat and cholesterol of traditional mac 'n cheese but holds onto the creaminess and flavor that make it an American favorite. Plus, it's an easy way to get your kids to eat their cauliflower."
Soma is a fellow blogger now residing in Texas, USA. From her blog eCurry she sends us a dish representing India Labra: A Festive Combination of Vegetables and Spices . Soma says, "When it if fall time here, we celebrate the biggest religious festival of West Bengal (India): Durga Puja, along with it - the community celebration, and that - very special food. The food culture is interrelated to the Religion & during the 5/6 days of the religious celebration is also a celebration of food. The food cooked in the communal kitchen is first offered to the Goddess Durga after the morning prayers, & this is called "bhog". The classics of the puja are very humble dishes, mostly seasonal & very basic to the daily Bengali Kitchen. But the extravagant pleasure comes from the communal eating, where everyone, from all levels of life sit together to eat food.I present here one of the very common dishes cooked at the communal kitchen. Its called "Labra" ( in the local laguage) and its a Combination of seasonal Vegetables and Spices. The dish may contain up to 15 different seasonal vegetables. I also need to mention that the "bhog" which the community shares after being offered is all vegetarian (Niramish), not even Onion, or Garlic is used."
Sangeeth intrigues us with her blog Art of Cooking Indian Food blogging from India. She is bringing Mint/Pudina Pulao/Fried Rice as a final dish to our round up of delcious dishes to feed the hungry. Sangeeth says," I am really very happy to be a part of this event. Feeding the needy is the best thing you can ever do. I believe it is a good karma. For this wonderful event, I am sending in Mint rice which is my favorite and can be served for lunch or dinner."
Faery is blogging from Venezuela with Faery's Kitchen . Thank you so much for sending a dish for our conga line from Venezuela!!!!!!She offers us Venezuelan Bread to feed the hungry. Faery says, "The dish is the national corn bread, in this picture the arepa is filled with white cheese and butter but the filling may be anything you like.I would like to say that I want a clean green and blue world but the idea of biofuel is a double-edge razor, I also want a world where all living creatures have food and be healthy."
Sue of Food Network Musings is sending a dish to join us in celebration of World Food Day from the USA. Lasagna Rolls are truly a wonderful addition to join our conga line of dishes!!! Sue says,"There's both hope and dismay about this issue. Hope because we have the ABILITY to feed everyone that needs it and dismay because it's such a monumental task and growing bigger every minute.The World Food Programme is one organization that works towards alleviating global hunger and poverty. In 2007, they fed over 86 million people, in part with their "Fill The Cup" program. It takes just 25 US cents to fill one of the "Red Cups" that the World Food Programme uses to give hungry children a regular school meal of porridge, rice or beans." Thank you Sue!!!!!
Dell is a last minute, but very welcome, entry from, Melbourne Australia. Her blog Cooking and the City is full of tasty dishes. She brings us Meat & Veggie Pasties. Thank you so much Dell for this delicious and international dish to add to our conga line. Join us in spreading information and solutions around the world!!!
Jude from The Philippines offers us delicious recipes from her blog Apple Pie, Patis, and Pate. For our conga line she brings this delicious dish Baby Back Pork Ribs Adobo . We so appreciate you wanting to participate Jude and for representing the Philiipines so deliciously!!! Jude says, " This Filipino recipe for baby-back ribs is braised in soy, garlic, and vinegar." Jude posted her recipe in the evening on the 16th...but I blog early in the morning...that is why Jude is showing up fashionably late for the conga line. Good thing the party was happening all day!!!
Becke is our final foodie blogging from the USA from her blog Columbus Foodie She brings up the tail end of our conga line with a delicious recipe for an American classic Chicken Tetrazzini. Becke says, "A new discovery of a classic American dish leads to Chicken Tetrazzini overdose." Becke also showed up fashionably late through no fault of her own as I started this party at 7:30 AM. Thank you so much Becke for wanting to participate in this event and bringing such a flavourful and classic dish!!!!!! We appreciate your contribution so much!!
Thank you everyone!!!!!!!!!


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Updated 2016
Start with the Geneva Travel Facts.
Geneva is a famous city in Switzerland that some people feel compelled to visit because it's a famous city in Switzerland. Sure, there is history here, and fine architecture, and even a lake, but Geneva is more of an international business city than a tourist draw. The official language is French, although English and German are widely spoken as well. It's clean and expensive, just as you'd expect from Switzerland. There are things worth doing in Geneva, but not as many as you might think.
What To Do
It's hard to miss the Jet d'Eau in Geneva, being the world's tallest fountain shooting water 140 meters up with incredible force. This being Switzerland, of course the city is filled with banks, high end shopping, and particularly watch retailers. The Patek Phillipe Museum shows the art of watch making and watches themselves with examples dating back to the 16th Century.
Geneva's Old Town is worth visiting, partially for the Cathedral St. Pierre, which stands at its highest point. This cathedral displays the history of the Reformation along with history of Christianity in general. It's connected by an underground tunnel to the International Museum of the Reformation, which compliments the cathedral but with modern displays and films.
Read (and eat at): Cafe de Paris: A Geneva Institution.
Getting There
Many will arrive in Geneva by train, but the city has a fairly major airport so it's possible to book a ticket directly into Geneva Airport (code: GVA). It's served by major carriers and recently by a few discount carriers, but it might be cheaper to fly into Bern or Paris and take the train to Geneva. The Geneva Airport is on the train line so getting into the center is fast and not too expensive.
Where To Stay
This is not a cheap city, but there are a few hostels in Geneva that can take the edge off the prices. There are hotels in Geneva of course, but most of them tend to be posh and/or business places so finding a cheap room can be difficult.


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Focus Cressi Mask
The traditional battle horse of the Cressi range and one of the most popular masks in the world.
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Download Cardiologie L'enfant __HOT__
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[sing-song voice] Bo-ring!
Personally, I prefer the cakes that were going for cutesy, but didn't quite make it. You know, like this:
So anyway, you can keep your rat-gnawed arms and zombie brain cakes; to me, no baked good will ever be as terrifying as this thing:
Denise, Surlana, Matt L., & Kourtny, I will never look at fried eggs the same way again. Thanks.
- Related Wreckage: RUN FOR YOUR LIVES!!


text:
By SHARON COHEN and RACHEL D'ORO, Associated Press
ANCHORAGE, Alaska (AP) -- The suspect, hands and feet shackled, fidgeted in his chair, chuckling at times as he confessed to a brutal killing.
Israel Keyes showed no remorse as he described in merciless detail how he'd abducted and strangled an 18-year-old woman, then demanded ransom, pretending she was alive. As the two prosecutors questioned him, they were struck by his demeanor: He seemed pumped up, as if he were reliving the crime. His body shook, they said, and he rubbed his muscular arms on the chair rests so vigorously his handcuffs scraped off the wood finish.
The prosecutors had acceded to Keyes' requests: a cup of Americano coffee, a peanut butter Snickers and a cigar (for later). Then they showed him surveillance photos, looked him in the eye and declared: We know you kidnapped Samantha Koenig. We're going to convict you.
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They aimed to solve a disappearance, and they did. But they soon realized there was much more here: a kind of evil they'd never anticipated.
Confessing to Koenig's killing, Keyes used a Google map to point to a spot on a lake where he'd disposed of her dismembered body and gone ice fishing at the same time. He wasn't done talking, though. He declared he'd been "two different people" for 14 years. He had stories to tell, stories he said he'd never shared. He made seemingly plural references and chilling remarks such as, "It takes a long time to strangle someone."
As prosecutors Kevin Feldis and Frank Russo and investigators from the FBI and Anchorage police listened that day in early 2012, they came to a consensus:
Israel Keyes wasn't talking just about Samantha Koenig. He'd killed before.
In 40 hours of interviews over eight months, Keyes talked of many killings; authorities believe there were nearly a dozen. He traveled from Vermont to Alaska hunting for victims. He said he buried "murder kits" around the country so they would be readily accessible. These caches -- containing guns, zip ties and other supplies used to dispose of bodies -- were found in Alaska and New York.
At the same time, incredibly, Keyes was an under-the-radar everyday citizen -- a father, a live-in boyfriend, a respected handyman who had no trouble finding jobs in the community.
Keyes claimed he killed four people in Washington state, dumped another body in New York and raped a teenager in Oregon. He said he robbed banks to help finance his crimes; authorities corroborated two robberies in New York and Texas. He confessed to burning down a house in Texas, contentedly watching the flames from a distance.
Though sometimes specific, he was often frustratingly vague. Only once -- other than Koenig -- did he identify by name his victims: a married couple in Vermont.
Israel Keyes wanted to be in control. Of his crimes. Of how much he revealed. And, ultimately, of his fate.
In December, he slashed his left wrist and strangled himself with a sheet in his jail cell. He left two pages of bloodstained writings. And many questions.
Investigators are now left searching for answers, but they face a daunting task: They're convinced the 34-year-old Keyes was a serial killer; they've verified many details he provided. But they have a puzzle that spans the U.S. and dips into Mexico and Canada -- and the one person who held the missing pieces is dead. FBI agents on opposite ends of the country, joined by others, are working the case, hoping a timeline will offer clues to his grisly odyssey.
But they know, too, that Israel Keyes' secrets are buried with him -- and may never be unearthed.
Authorities aren't certain when Keyes' crime spree began or ended. But they have a haunting image of his last known victim.
Snippets of a surveillance video show the first terrifying moments of Koenig's abduction. Keyes is seen as a shadowy figure in ski mask and hood outside Common Grounds, a tiny Anchorage coffee shack then partially concealed from a busy six-lane highway by mountains of snow.
It's Feb. 1, 2012, about 8 p.m., closing time. Koenig is shown handing Keyes a cup of coffee, then backing away with her hands up, as if it's a robbery. The lights go out and Keyes next appears as a fuzzy image climbing through the drive-thru window.
Authorities outlined his next steps:
Keyes forced Koenig to his Silverado; he'd already bound her hands with zip ties and gagged her. He hid her in a shed outside his house, turned on loud music so no one could hear if she screamed, then returned to the coffee shack to retrieve scraps of the restraints and get her phone.
On Feb. 2, Keyes raped and strangled Koenig. He left her in that shed, flew to Houston and embarked on a cruise, returning about two weeks later.
He then took a photo of Koenig's body holding a Feb. 13 newspaper to make it appear she was alive. Keyes wrote a ransom note on the back, demanding $30,000 be placed in her account. He texted a message, directing the family to a dog park where the note could be found. Her family deposited some money from a reward fund.
On Feb. 29, Keyes withdrew $500 in ransom money from an Anchorage ATM, using a debit card stolen from Koenig's boyfriend (the two shared an account). The next day, $500 more was retrieved from another ATM.
Then on March 7, far away in Willcox, Ariz., Keyes withdrew $400. He traveled to Lordsburg, N.M., and took out $80. Two days later, a withdrawal of $480 in Humble, Texas. On March 11, the same amount from an ATM in Shepherd, Texas.
By then, authorities had a blurry ATM photo and a pattern: Keyes was driving along route I-10 in a rented white Ford Focus. On March 13, nearly 3,200 miles from Anchorage, police in Lufkin, Texas, pounced when they spotted Keyes driving 3 mph above the speed limit.
Inside his car was an incriminating stash: Rolls of cash in rubber bands. A piece of a gray T-shirt cut out to make a face mask. A highlighted map with routes through California, Arizona and New Mexico. The stolen debit card. And Samantha Koenig's phone.
Monique Doll, the lead Anchorage police investigator in the Koenig case, and her partner, Jeff Bell, rushed to Texas for a crack at Keyes.
Doll showed Keyes the ransom note.
"I told him that the first couple of times that I read the ransom I thought that whoever wrote the note was a monster and the more I read it -- it must have been 100 times -- the more I came to understand that monsters aren't born but are created and that this person had a story to tell."
Keyes' response, she says, was firm: "I can't help you."
Two weeks later in custody back in Alaska, he changed his mind.
He told another investigator, Doll says, to relay a message: "Tell her she's got her monster."
"He liked what he was doing. He talked about getting a rush out of it, the adrenaline, the excitement."
To Monique Doll, Keyes was a Dr. Jekyll-Mr. Hyde personality, but she saw only the diabolical side.
"We knew him as a serial killer," she says. "That's how he spoke to us. We didn't know ... the father, the hard-working business owner."
Keyes warned investigators that others might mischaracterize him.
"There is no one who knows me -- or who has ever known me -- who knows anything about me really. ... They're going to tell you something that does not line up with anything I tell you because I'm two different people basically...," he says in one snippet released by the FBI.
"How long have you been two different people?" asks Russo, one of the prosecutors.
Keyes laughs. "(A) long time. Fourteen years."
Authorities suspect Keyes started killing more than 10 years ago after completing a three-year stint in the Army at what is now Joint Base Lewis-McChord near Tacoma, Wash.
Sean McGuire, who shared a barracks with Keyes, says they developed a camaraderie while spending some time together during grueling training in Egypt. But he says he was disturbed by a dark side that sometimes surfaced. When Keyes was offended by his buddy's comments, he'd drop his head, McGuire recalls, knit his brow, lower his voice and say, "'I want to kill you, McGuire.'"
Keyes, the second eldest in a large family, was homeschooled in a cabin without electricity near Colville, Wash., in a mountainous, sparsely populated area. The family moved in the 1990s to Smyrna, Maine, where they were involved in the maple syrup business, according to a neighbor who remembered Keyes as a nice, courteous young man.
After leaving the Army, Keyes worked for the Makah Indian tribe in Washington, then moved to Anchorage in 2007 after his girlfriend found work here. A self-employed carpenter and handyman, he was considered competent, honest and efficient.
"I never got any bad, weird, scary, odd vibe from him in any way, shape or form," says Paul Adelman, an Anchorage attorney who first hired Keyes as a handyman in 2008.
Keyes' live-in girlfriend also was floored to learn of his double life, according to David Kanters, her friend. "He had everyone fooled," Kanters told The Associated Press in an email. "THAT is the scary part. He came across as a nice normal guy." (She did not respond to numerous requests for comment.)
Keyes blended in easily. "He was not only very intelligent," Doll says. "He was very adaptable and he had a lot of self-control. Those three things combined made him extraordinarily difficult to catch."
Keyes also was meticulous and methodical, flying to airports in the Lower 48, renting cars, driving hundreds of miles searching for victims, prowling remote spots such as parks, campgrounds and cemeteries. The Koenig case was an exception; it was in his community.
In one recorded interview, Keyes discussed his methods:
"Back when I was smart, I would let them come to me," he said, adding that he would go to isolated areas far from home. "There's not much to choose from ... but there's also no witnesses."
Keyes was proud he'd gone undetected so long. When asked for a motive, Anchorage police officer Bell recalls, Keyes said, "'A lot of people ask why and I would be like: Why not?'"
"He liked what he was doing," says FBI Special Agent Jolene Goeden. "He talked about getting a rush out of it, the adrenaline, the excitement."
Goeden says Keyes provided information for eight victims, some more specific than others. He also alluded to other victims, and said he killed fewer than 12 people altogether. In one case, he claimed a body was recovered and the death ruled accidental; he wouldn't say more.
Investigators say they independently verified almost everything he told them. "It would have been impossible to make some of these details up," prosecutor Feldis says.
They tried to get Keyes to identify more victims. But he balked at even providing their gender.
There was an exception.
Shortly after Keyes confessed to Koenig's murder, the prosecutors told him they knew he'd killed others and said his computers were being searched. Keyes knew he'd stored information in them about two victims.
It was time to clear up a mystery in a small town 3,000 miles away.
It was about 8 p.m. on April 6, 2012, and police Lt. George Murtie was home in Essex, Vt., when a local FBI agent called.
Nearly 10 months had passed since Bill and Lorraine Currier, a couple in their 50s, had disappeared. They were presumed dead. Leads were still trickling in, but Murtie was surprised to hear authorities in Alaska had a man in custody who'd confessed to killing the couple and disposing of their bodies in an abandoned farmhouse.
An Essex officer for 28 years, Murtie knew every inch of his community, including the location of that farmhouse. He headed out there that night with another detective, only to discover it had been demolished. They checked some nearby buildings but found nothing.
Several weeks later, when Murtie questioned Keyes by phone, he found him matter-of-fact when discussing how he'd killed the Curriers.
"I would describe it as if I was talking to a contractor about the work I was going to have done and he was describing the work he had done in the past," Murtie recalls. "There was no emotion or anything. Just flat."
Keyes confirmed details of a nightmarish sequence of events later outlined by Vermont authorities:
On June 2, 2011, Keyes flew into Chicago, intending to kidnap and kill. He carried a gun and silencer. He drove more than 750 miles to Essex, a bedroom community just outside Burlington. He checked into a motel he'd stayed at in 2009 -- he buried weapons and supplies in the area at that time -- and began scouting a house that suited his purposes: No children or dogs. No car in the driveway. A place he could be reasonably sure of where the bedroom was located.
In the early moments of June 9, Keyes cut the phone lines and removed a window fan to enter the garage. Grabbing a crowbar, he smashed a window into the house and, wearing a headlamp to navigate the darkness, rushed into the Curriers' bedroom. He forced them into their Saturn and bound them with zip ties.
They drove a few miles to the farmhouse where Keyes tied Bill Currier to a stool. Going back to the car, he saw Lorraine Currier had broken her restraints and was running toward the road: Keyes chased and tackled her, forcing her back to the building.
"We deserved our day in court and we didn't get it."
Bill Currier had somehow broken the stool and was shouting, "Where's my wife?" Keyes hit him with a shovel, then shot him. He sexually assaulted and strangled Lorraine Currier and put both bodies in garbage bags. He then drove into New York state, and dumped the Curriers' stolen gun and parts of the weapon he'd used into a reservoir in Parishville, N.Y. FBI dive teams recovered both. Authorities were unable to find the Curriers' bodies.
Murtie was struck by Keyes' confidence.
"There was an enormous risk he had to take to go into a neighborhood he's unfamiliar with, into a house of people he's unfamiliar with and remove them in their own vehicle," he says. "A rational-thinking person would think the chances of getting caught are very high."
During the interviews, Keyes sometimes clammed up and threatened to stop talking if publicly identified as a suspect in the Curriers' murders. Vermont authorities held off as Alaska investigators pressed for more information.
"Why don't you give us another name?" asked Russo, a federal prosecutor.
Keyes was conflicted -- he wanted his story out there but worried about the impact it would have on friends and family (he has a daughter believed to be 10 or 11), says Goeden, the FBI agent. He rebuffed all appeals to bring peace to others.
"Think about your loved ones," Doll urged. "Wouldn't you want to know if they're never coming home?"
He mulled it over and returned another day with his answer.
"I'd rather think my loved one was on a beach somewhere," he said, "other than being horribly murdered."
Israel Keyes never provided another name.
He was found dead Dec. 2, three months before his scheduled trial in the Koenig case. The FBI is analyzing his two bloodstained pages, with writing on both sides, but they apparently don't contain victims' names.
His suicide leaves investigators and Koenig's family disappointed, angry and frustrated.
"We deserved our day in court and we didn't get it," says James Koenig, Samantha's father.
Months before Keyes' past was disclosed, Koenig believed his daughter was not his only victim. He and volunteers set up a Facebook page called, "Have You Ever met Israel Keyes? Possible Serial Killer." It includes photos of Keyes and maps.
Meanwhile, investigators have used Keyes' financial and travel records to piece together a timeline of his whereabouts from Oct. 4, 2004, to March 13, 2012. He traveled throughout the United States and made short trips into Canada and Mexico.
The FBI is seeking the public's help. On Jan. 16, a Dallas bureau press release stated Keyes was "believed to have committed multiple kidnappings and murders" across the country starting in 2001. It's looking for anyone who had contact with him on Feb. 12-16, 2012, when he was believed to be in various Texas cities.
More appeals are expected in other places.
FBI agents in Seattle and in Albany, N.Y., also are working with state and local authorities to try to verify tips from people who reported seeing Keyes. Unsolved homicides are being checked, too, to determine if Keyes was in the area at the time.
But definitive evidence? That'll be hard to come by.
Feldis, the prosecutor who heard Keyes' first confession, says it's likely the true scope of his crimes will never be known.
"There's a lot more out there that only Israel Keyes knows," he says, "and he took that to his grave."
AP National Writer Sharon Cohen reported from Chicago. Also contributing to this report were AP reporters Mark Thiessen in Anchorage, Alaska, Nicholas K. Geranios in Colville, Wash., and Wilson Ring in Montpelier, Vt.