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Party's Over? Or Parties Over? Partys Over? Whatever, it has Los Angeles in the title. DJ Tiga (one half of ZZT) played this song to open his set in Los Angeles last weekend. Video here.
Video of the Day: Partys Over Los Angeles ~ ZZT
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California Mandates Drug-Test Kits at Bars and Nightclubs Starting July 1st. Here's What to Know
Roofies have been used as accomplices to sexual assault, human trafficking, theft, and other crimes. Bars and nightclub owners hope that providing drug-test kits for their drinks may help their customers feel safe and return more often despite a general dip in the consumption of alcohol in California.
'Not Like Us:' Kendrick Lamar Unifies Los Angeles In A One-Night-Only Juneteenth Concert, Placing West Coast Unity At the Forefront
"The Pop Out" wasn't just a showcase of the breadth of talent and music that Los Angeles has to offer—it was a cultural renaissance, a presentation of art bursting with unity and West Coast pride. In a city with so much pain and suffering throughout history, "The Pop Out" showed that community is everything.
These Nayarit-Style, Ceviche-Stuffed 'MarisCocos' in Compton Taste Just As Good As They Do On the Beach
Each young coconut is macheted to order and imported from Colima. The tender meat is mixed in with the ceviche and its refreshing coconut water is served in a plastic bag. They are about the size of basketball and weigh five pounds—at least. It's officially summertime in Los Angeles!
Ten Architecture Gems to Visit in L.A.: If These Walls Could Talk
Did you know that one of the 11 world's most beautiful post offices in the world is located in Hollywood? And the "skinniest house" in the entire U.S. is located in Long Beach? Plus, Gargoyles. L.A. is for architecture lovers...if you know where to look.


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Hostess Brands today begins the process of selling off its assets in a bankruptcy court in New York. That process has struck fear in the hearts of lovers of the sugary-sweet Hostess products, like Twinkies, Ding Dongs and Ho Hos. Sensing a Twinkie panic and a possible shortage, over the weekend some entrepreneurs took to eBay, offering up many Hostess brands at some very exorbitant prices.
How about $10,000 for a box of Twinkies? That's 10 Twinkies - but you do get free shipping.
MONTAGNE: And good luck to that. The fact is Twinkies have brought in $68 million of revenue to Hostess already this year, and those profits talk, which is why industry analysts say you can rest easy. It's very likely Twinkies and Ding Dongs will continue to be stocked on the corner store shelves, just with a different owner.
And that's the business news on MORNING EDITION from NPR News. I'm Renee Montagne.
WERTHEIMER: And I'm Linda Wertheimer. Transcript provided by NPR, Copyright NPR.

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Friday, May 14, 2010
Chicken Enchiladas Verdes - Daring Cooks May Challenge
From the kitchen of One Perfect Bite...The Daring Cook's challenge for May was hosted by Barbara of Barbara Bakes and Bunnee of Anna + Food . The recipe they selected was a Stacked Green Chile and Grilled Chicken Enchilada which can be found here. I opted to make a tomatillo salsa verde using a recipe I've had for years, but I made the corn tortillas from the one Barbara and Bunnee provided for us. I have a neighbor who assisted me with equipment and advice that made the tortillas possible. Even with help, mine were a pretty raggedy affair. Fortunately, my efforts were hidden by copious amounts of sauce and no one, other than me and a neighbor sworn to silence, was the wiser. I can say with certitude that corn tortillas are worth every cent that local markets charge for them. The recipe I used for the enchiladas is a decade old and originally came from Cooking Light magazine. I obviously love it or would not be sharing it with you. It's fairly easy to do and the lighter ingredients do nothing to harm the taste of the finished enchiladas. Here's the recipe I used.
Chicken Enchiladas Verdes...from the kitchen of One Perfect Bite, courtesy of Cooking Light Magazine, January 1999
Salsa Verde
1 pound tomatillos (about 15)
1-1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
2-1/2 cups shredded cooked chicken breast
1/2 cup shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (6-inch) corn tortillas
3 tablespoons shredded asadero or Asiago cheese (optional)
Cooking spray
1) To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, broth, salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher if you like your sauce more rustic and chunky. Heat a large nonstick skillet over medium-high heat. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
2) Preheat oven to 400 degrees F.
3) To prepare enchilada filling, combine chicken, cheese, onion, cilantro, broth, sour cream, lime juice, cumin, salt and pepper in a large bowl.
4) Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up. Arrange enchiladas, seam sides down in baking dish. Pour remaining salsa verde evenly over enchiladas. Sprinkle with optional cheese if using. Cover and bake at for 10 minutes or until thoroughly heated.
5) Serve with additional sour cream, and garnish with sliced jalapeño, if desired. Yield: 4 servings.
You might also enjoy these recipes;
Camarones a la Mexicana - One Perfect Bite
Chicken Mole Poblano - One Perfect Bite
Shrimp Enchiladas Verde - One Perfect Bite
53 comments :
- 3 hungry tummies said...
Oh the food looks so good in the red baking dish. I must try looking for the ingredients needed.
- May 14, 2010 at 1:52 AM
- Margie said...
That salsa verde on those enchiladas looks delicious. Nice job on the tortillas... I'm sure they were not as raggedy as you thought. The finished dish looks amazing! Your conclusion about corn tortillas makes me feel a bit less of a wimp for using store-bought.
- May 14, 2010 at 1:52 AM
- Bunnee said...
Sounds like your version is close to ours. Congratulations on making the tortillas, an extra part of the challenge. Your blog photos are beautiful!
- May 14, 2010 at 1:53 AM
- Renée said...
This recipe sounds right on. I feel tomatillos are light and almost lemony. I will make this soon and let you know how it turns out. Thank you!
- May 14, 2010 at 1:54 AM
- RamblingTart said...
Oh Mary, this is such amazingly wonderful comfort food to me. :-) I can almost taste the tomatillos just looking at this photo! I know I'm going to be craving this all weekend. :-)
- May 14, 2010 at 1:55 AM
- Cooking Rookie said...
THe photo looks delicious and your recipe version sounds great!
- May 14, 2010 at 1:55 AM
- MaryMoh said...
This is new to me but looks like there's so much good stuff hidden there. I'm sure it's very delicious. Thanks for sharing. Have a lovely day.
- May 14, 2010 at 2:24 AM
- Mary | Deep South Dish said...
Your secret is safe with me! ;) These sounds amazing, as always!!
- May 14, 2010 at 3:20 AM
- Cherine said...
This is a scrumptious dish!! Love it!
- May 14, 2010 at 3:20 AM
- Sonia ~ Nasi Lemak Lover said...
Mary, how a lovely recipe and I must try this one day.
- May 14, 2010 at 3:28 AM
- Ana Powell said...
Congratulations on making this awesome and delicious tortillas dish ♥
- May 14, 2010 at 3:39 AM
- KathyB. said...
I know I have to make this!
- May 14, 2010 at 4:49 AM
- Angie's Recipes said...
Your chicken enchiladas looks soooooooooo good! Simply tempting!
- May 14, 2010 at 4:53 AM
- Unknown said...
that looks amazing!!!
- May 14, 2010 at 6:01 AM
- Allie and Pattie said...
Mary, I completely agree on the tortillas. I'm printing this out as I'd love to try your salsa and as always, your dish is making me hungry!
xoxo Pattie - May 14, 2010 at 6:18 AM
- Joanne said...
I think Mexican food has so much flavor in general, that it can be lightened up without harming the finished product. It's so cool that you made your own tortillas - I'm SO impressed! This sounds delicious...I love Tex-Mex.
- May 14, 2010 at 6:53 AM
- Martha said...
That looks good -- I don't cook much Mexican as that is one of our three restaurant choices on the prairie -- so even though I think mine is better it is fun to eat something different out.
- May 14, 2010 at 7:25 AM
- Patricia @ ButterYum said...
I had to laugh out loud at your comment, "I can say with certitude that corn tortillas are worth every cent that local markets charge for them." That's how I feel about pasta!
Thank you for posting such an appetizing recipe, once again!!
ButterYum - May 14, 2010 at 7:59 AM
- tasteofbeirut said...
You are showing here one of my favorite dishes in the whole world and boy do I agree with you that tortilla are worth every penny one pays for them! I would NEVER in a million years attempt to make my own, especially the corn ones; so I applaud you for this! Great results! - May 14, 2010 at 8:12 AM
- Sarah said...
Great work on the challenge, especially daring to make tortillas. I definitely would love to try the simpler, tried and true recipe you use for this. Salsa Verde is tasty.
- May 14, 2010 at 8:29 AM
- Deana Sidney said...
Love this recipe... a new version of one of my favorites!!! Yeah. Delicious photo too! I think tomatillos are so underused, don't you? SO flavorful and not fattening!
- May 14, 2010 at 9:05 AM
- Valerie Harrison (bellini) said...
I have been craving Mexican lately Mary, ever since I found some less common ingredients in the States. Your encholadas are making me crave even more.
- May 14, 2010 at 9:17 AM
- A Canadian Foodie said...
This looks really lively! No fresh tomatillas here - but, I can at least enjoy reading about them and what to do with them. YUM!
Valerie - May 14, 2010 at 9:34 AM
- My Little Space said...
Mary, you're using the homemade green sauce! I bet it tastes terrific! Hope you have a fantsatic weekend.
Cheers, Kristy - May 14, 2010 at 9:49 AM
- Big Dude said...
Looks like we both are thinking along the same lines this week. I had just ask for a green sauce recipe on my blog and here one is - you reading my mind?
- May 14, 2010 at 9:53 AM
- Sushma Mallya said...
Beautiful & yummy, have a great weekend mary, take care
- May 14, 2010 at 10:14 AM
- Cathy said...
I've never made tortillas and am happy to leave that to more experienced hands. This looks delicious, especially with the salsa verde.
- May 14, 2010 at 10:44 AM
- pigpigscorner said...
At least you tried making the tortillas! Good job!
- May 14, 2010 at 11:01 AM
- Patricia @ ButterYum said...
Hi Mary - I'm so glad you liked the Lemon Mousse. I'm looking forward to the next time I make it!
Many blessings to you too my friend!
ButterYum - May 14, 2010 at 12:00 PM
- taste traveller said...
Your enchiladas look fantastic. It seems as though the company was more important than the food for you too. I think that's the way it should be :-)
- May 14, 2010 at 12:16 PM
- Arlette said...
Mary your Enchiladas looks devine..specially with everything made from scratch.. Great job, wonderful dish.
- May 14, 2010 at 1:11 PM
- Sam Hoffer / My Carolina Kitchen said...
Mary, I'm craving Mexican food now. The dish is gorgeous and I love your green sauce. I hope you have a wonderful weekend.
Sam - May 14, 2010 at 1:43 PM
WOW, this is gorgeous! Love the tomatillos...
- May 14, 2010 at 1:48 PM
Wow! That is one of my favorite dishes. It is real comfort food. My mouth is watering! The picture looks great!
- May 14, 2010 at 2:22 PM
- The Blonde Duck said...
I love enchiladas!
- May 14, 2010 at 3:00 PM
- Eileen said...
Looks delicious! And I just love your red dish.
- May 14, 2010 at 3:14 PM
- natalia said...
Ciao Mary !! I'd love to try your croked tortillas with your wonderful sauce !!!
- May 14, 2010 at 3:35 PM
- The Cooking Photographer said...
Mary I was just thinking about you!! I hope all is well your way.
Laura - May 14, 2010 at 3:51 PM
- Mrs. L said...
Love a good verde salsa but rarely get around to making enchiladas with it. I'll have to give this a try, though I too, will resort to store bought corn tortillas (though around here, there are bakeries that make them and sell them fresh).
- May 14, 2010 at 4:37 PM
- Claudia said...
Gorgeous enchiladas! Just stunning. Tasting the tomatillos - wish I could get them fresh - bu can get them!
- May 14, 2010 at 5:50 PM
- Jann said...
This dish looks so good....something I would love to serve for company.I don't eat Mexican foods too often, however, this would be a great one to get started on. Thanks! Great photo,too.
- May 14, 2010 at 7:31 PM
- Lori said...
This is a nice recipe Mary. It is lighter and I like that. Delicious.
- May 14, 2010 at 8:02 PM
- Alexandra said...
That kind of dish is pretty one to bring to the table, especially in ethnic bakeware.
Beautiful. Thank you. - May 14, 2010 at 8:58 PM
- Olive said...
your enchiladas looks so appetizing, I'm sure it taste amazing too..I'll give your recipe a try too, thanks for sharing :)
- May 14, 2010 at 9:39 PM
- pam said...
I love all these enchilada recipes I've been reading today! I have to say, yours sounds really, really good. I am definitely trying it!
- May 14, 2010 at 10:03 PM
- Victoria said...
I LOVE enchiladas verde! It's one of my favorites :) This isn't too far from the way I've made it in the past, but yours looks cheesier! Yum!!
- May 14, 2010 at 10:45 PM
- Barbara Bakes said...
Love the beautiful pan you baked your enchiladas in. Well done. Thanks for cooking with us!
- May 14, 2010 at 11:23 PM
- chef_d said...
Looks very good! The contrast of the green enchiladas against the red dish makes it look more interesting.
- May 15, 2010 at 6:55 AM
- Kerstin said...
Mmm, these sound so tasty and I love how they are lightened up!
- May 15, 2010 at 3:46 PM
- Audax said...
WOW you enchiladas look so delicious as well as the dish I must say. The recipe looks so intriguing and very inspiring. Well done on this challenge. Cheers from Audax in Sydney Australia.
- May 16, 2010 at 9:06 AM
- Lucie said...
Love your recipe--good enchiladas are nearly impossible to come by over in Paris!
- May 16, 2010 at 9:21 AM
- Culinary Chemist said...
These enchiladas look amazing Mary. Thanks for the visit to my blog. I hope that you loved the Olive bread if you got around to making it. Being a grad students makes posting on a normal basis difficult, but I will try to keep it updated for you :)
- May 16, 2010 at 11:34 AM
- Karen said...
It's been way too long since I've made enchiladas... will have to rectify that. These look and sound yummy.
- May 18, 2010 at 7:56 PM


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Cost-effectiveness Analysis for ASHRAE 90.1-2019 - Maryland
The purpose of this analysis is to examine the cost-effectiveness of the 2019 edition of ANSI/ASHRAE/IES2 Standard 90.1(ANSI/ASHRAE/IES 2019). PNNL analyzed the cost-effectiveness of changes in Standard 90.1-2019, compared to the previous 90.1-2016 edition, as applied in commercial buildings across the United States.
State Energy Code Analysis Fact Sheet - Maryland
Expected savings overview of new homes built to the 2021 IECC and new commercial buildings built to ASHRAE Standard 90.1-2019 by State.


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Like any ugly, long-running confrontation between a husband and wife or next-door neighbors — or between anybody, really — it's hard to know exactly when the dispute between University of Texas President Bill Powers and Texas GOP Gov. Rick Perry truly began.
But in the end, when the dust settled, one thing was clear: When powerful university presidents and powerful governors tangle, the politician usually ends up on top.
The conflict began when Perry friend and donor Jeff Sanderfer — a savvy offshore oilman and a board member of the influential conservative think tank the Texas Public Policy Foundation — began advocating the position that research universities like the University of Texas should be run more like a business. In the service of that idea, Sanderfer created what he called "seven breakthrough solutions" for higher ed reform.
A main thrust was against university tenure for professors — more contract professors and fewer staff. Bonus pay should be based only on student evaluations. There should be less emphasis on academic research and more on creating a skilled workforce and teaching larger classes.
When Perry began to push for some of these reforms at his alma mater, Texas A&M, there was a backlash from many of the faculty members. When Sanderfer's bonus pay model began to rate each Aggie professor on a graph showing how much money each professor cost the university versus how much money each supposedly made the university, it drew A&M an embarrassing scolding from the prestigious Association of American Universities: If A&M continued down this path its membership in AAU would be in play.
When A&M reacted by firing its deputy chancellor and Perry's top man in the university administration in September 2011, the deputy chancellor pulled a pocketknife on the lawyers who had come to escort him out. None of this was doing any wonders for A&M's reputation, nationally.
In Austin, the UT administration and faculty watched the drama in College Station with growing alarm. UT likes to consider itself among the nation's best public universities — on par with the University of North Carolina and the University of Michigan. Taking marching orders from an Aggie governor who struggled to maintain a C average as an undergrad was not on the agenda. And make no mistake, that's how plenty at The University (as it calls itself) and even outside UT framed the conflict in their mind — Longhorns vs. Aggies.
UT President Bill Powers became the point man in the Longhorns' resistance. And when Powers looked behind him, he saw a large and powerful army that included the faculty, student body and alumni, including many very rich and powerful . Their collective battle cry? Do what you will at A&M, but keep your hands off UT.
Powers' defiance infuriated Perry, the most powerful politician in Texas. If Sanderfer and Perry's reforms were dead on arrival in Austin, then getting rid of the man who had disdainfully killed them became Job 1.
But that was not going to be easy. In October of last year, Powers was elected chairman of the Association of American Universities, marking him as one of the most best-known administrators in the nation. Not only that, Powers was closing in on a $3 billion capital campaign, the most lucrative fundraising venture in UT history. His resistance to Perry's reforms had earned Powers enormous credibility; even if the governor was a Texas Aggie, dozens of other powerful state politicians were Texas Exes and they liked Powers. And that included former University of Texas cheerleader and Republican U.S. Sen. Kay Bailey Hutchison.
Nevertheless, in Texas, Perry almost always gets what he wants. He has served longer than any governor in state history, which has allowed him to appoint every regent on UT's board. One of them, Wallace Hall, launched a series of investigations aimed at Powers' stewardship; UT fought back, and its allies in the Texas Legislature drew up articles of impeachment for the regent, accusing him of conducting a "witch hunt" to get rid of the UT president.
While the Texas lieutenant governor had the Senate pass a resolution praising Powers, the Wall Street Journal took Hall's side, editorializing that the regent had exposed a cozy relationship between the Legislature and the university.
Last week it all came to a head when UT System Chancellor Francisco Cigarroa suddenly demanded Powers' resignation, indicating the Board of Regents would move to fire him. On Thursday, Powers offered his resignation — to take effect not immediately, but almost a year from now. Cigarroa accepted the compromise.
The outcome is widely considered a victory for Powers in that he was allowed to leave under his own terms. But while the battle may have gone to Powers, the war might be won by Perry and his higher education reformers.
Perry and Cigarroa will have left their posts by next June when Powers departs. But if their successors are willing to take up the mantle and continue the fight to move the University of Texas away from its historical mission as a research institution, Powers' fight will have been in vain.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Necklace Offroad girl Life cap 4x4 off-road necklace Cap and initial
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If my preschooler had his druthers, all of his shirts would be emblazoned with construction vehicles or superheroes. Luckily, he doesn't have 100% control over his wardrobe, which means I can introduce fun prints and patterns. And this season, I'm all about pineapples.
Yes, the tropical fruit is trending in kids' fashion, giving everything from socks to dresses to denim shorts a relaxed beachy vibe. Since summer break is still weeks away, what kid couldn't use a little vacation inspiration right now? Here are a few fun pieces that I'm really liking for kids.
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The adorable pineapple girls tank dress above from Etsy shop Naftulily is a top pick of mine for young girls. I love how it's styled with Birkenstocks in the photos, but the dress (available only in size 3-6.5 years) could be worn with anything — sneakers, jelly shoes, or flip flops.
These organic cotton baby pineapple leggings by Yay for Handmade just scream summer to me. Cut roomier in the hips, they fit perfectly over diapered bums, and their bright and cheerful pineapple print can work for baby boys or girls. I don't know why but the fact that they're unisex makes me like them even more.
Now, I don't think siblings need to be dressed similarly, but Appaman is giving you a choice for both boys and girls with their vintage-inspired, soft-wash chambray pineapple romper and pineapple shirt. As always, Appaman is the epitome of cool and laid-back kid style.
Related: A first look at the cutest new kids clothes from Appaman for spring
It's adorable baby rompers like this one from Egg by Susan Lazar that make me wish I had a daughter to dress up. With ruffle sleeves and side ties, this pink-on-pink pineapple print baby romper is almost too cute for words.
No, this organic pineapple baby onesie from Hugo Loves Tiki is not misspelled. Ananas is the name of the plant genus that includes the plant species Ananas Comosus, or the pineapple's scientific name. It also happens to be the word for pineapple in dozens of other languages. And now you know how to respond to all of the questions you'll receive when your baby is wearing this attention-grabbing onesie.
When a motif is being printed on rain boots, you know you have a trend on your hands. Or rather, on your feet. These Pineapple Party kids rain boots by Western Chief combine ananas and flowers for a legit tropical fiesta.
Related: Fun, fashionable rain boots for kids all under $50
These girls' cut-off denim shorts with a pineapple print at Old Navy are a simple way to add tropical flair to your tween's wardrobe while keeping it neutral. And this mom says, I like that they're not too short.
Pineapples and bathing suits go together like Hawaii and beaches. (Though, now that I think of it, all four of those things actually go together.) These boy's pineapple swim trunks by Tucker + Tate feature a tonal print that's fun without being too cutesy.
So this Paul Smith pineapple dress for girls at Zappos is for those of you who splurge on kids' clothes — a lot — and is proof that the tropical fruit really is hitting the big time with that cool gold foil pineapple motif. Of course it's the kind of high-quality garment that can be passed down between sisters, cousins, or really, really nice friends.
These Brooks Brothers socks look like dress socks to me, but I can't imagine any boy would want to hide those awesome sunglasses-wearing pineapples underneath their pants. They're the easiest way to add a pop of color and fun to even the most conservative outfit.
For the kid who prefers sparkle to sand, J.Crew offers this glitter-coated canvas pineapple purse that's perfect for parties. Or, you know, just wearing around the house on a random Saturday morning as plenty of girls like to do. The grosgrain ribbon strap is a sweet detail.
Liz and Kristen have raved about Courtney Courtney's upcycled dresses for ages, and this Blue Hawaii dress has won me over, too. The pineapple silkscreen is her own design, and the twirly patchwork skirt is made from a variety of soft recycled t-shirts. The catch is that each upcycled dress is a one-of-a-kind, so if this particular style is sold out, check her main page for new listings. I'm sure new Pineapples will appear all year.


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Facebook envy can make you miserable
Boast book Witnessing friends' vacations, love lives and work successes on Facebook can cause envy and trigger feelings of misery and loneliness, say German researchers.
A study conducted jointly by two German universities found rampant envy on Facebook, the world's largest social network that now has over one billion users and has produced an unprecedented platform for social comparison.
The researchers found that one in three people felt worse after visiting the site and more dissatisfied with their lives, while people who browsed without contributing were affected the most.
"We were surprised by how many people have a negative experience from Facebook with envy leaving them feeling lonely, frustrated or angry," says study author Hanna Krasnova from the Institute of Information Systems at Berlin's Humboldt University.
"From our observations some of these people will then leave Facebook or at least reduce their use of the site," says Krasnova, adding to speculation that Facebook could be reaching saturation point in some markets.
The researchers from Humboldt University and Darmstadt Technical University found vacation photos were the biggest cause of resentment, with more than half of envy incidents triggered by holiday snaps on Facebook.
Social interaction was the second most common cause of envy as users could compare how many birthday greetings they received to those of their Facebook friends and how many "likes" or comments were made on photos and postings.
"Passive following triggers invidious emotions, with users mainly envying happiness of others, the way others spend their vacations and socialise," the researchers write the report Envy on Facebook: A Hidden Threat to Users' Life Satisfaction?
"The spread and ubiquitous presence of envy on social networking sites is shown to undermine users' life satisfaction."
They found people aged in their mid-30s were most likely to envy family happiness while women were more likely to envy physical attractiveness.
These feelings of envy were found to prompt some users to boast more about their achievements on Facebook to portray themselves in a better light.
Men were shown to post more self-promotional content on Facebook to let people know about their accomplishments while women stressed their good looks and social lives.
The researchers based their findings on two studies involving 600 people with the results to be presented at a conference on information systems in Germany in February.
The first study looked at the scale, scope and nature of envy incidents triggered by Facebook and the second at how envy was linked to passive use of Facebook and life satisfaction.
The researchers said the respondents in both studies were German, but they expected the findings to hold internationally as envy is a universal feeling and possibly impact Facebook usage.
"From a provider's perspective, our findings signal that users frequently perceive Facebook as a stressful environment, which may, in the long-run, endanger platform sustainability," the researchers conclude.


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Starpoint Balloon
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- Choking hazard for children under 8
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FLAGSTAFF, Ariz. – Google has taken its all-seeing eyes on a trip that few experience: the Colorado River through the Grand Canyon.
The search giant partnered with the advocacy group American Rivers to showcase views of nearly 300 miles of whitewater rapids, towering red canyon walls, and rich geologic history.
The 360-degree views that went live Thursday in Google's Street View map option once were reserved largely for rafters who were lucky enough to board a private trip through the remote canyon, or those willing to pay big bucks to navigate its whitewater rapids.
Google project lead Karin Tuxen-Bettman hopes the images educate the public about the U.S. waterway that American Rivers listed as the most endangered in 2013 due to drought and overuse.
"We hope this inspires viewers to take an active interest in preserving it," she said.
Federal officials and environmentalists have been raising alarms recently about demand outstripping supply on the river serving some 40 million people in seven Western states.
The imagery Google captured from Lees Ferry south of Page to Pearce Ferry shows signs of drought in a bathtub ring around Lake Mead, and the impacts of damming the river.
"It's just a valuable snapshot in time of what the river is like right now," said Amy Kober of American Rivers.
Google used two rosettes of cameras mounted on two rafts to capture the imagery in August and then stitched it together. The crew of nearly 20 people, including guides, spent eight mostly sunny days on the river, but got drenched by rain two of those days.
The company said the river views are the first it has published on Street View from the United States. In 2011, Google mounted its Street View trike on a boat and went up the Rio Negro, a tributary of the Amazon, Tuxen-Bettman said.
The company also has used push carts and snowmobiles to map places where vehicles cannot travel. In late 2012, Google mapped the most popular hiking trails at the Grand Canyon using cameras mounted for the first time on a backpack. Those panoramic views were released in early 2013.
For rafters on the Colorado River, trips can cost anywhere from several hundred dollars to $3,000 a person, depending on the length and whether they are private or commercial trips. Grand Canyon National Park limits the number of people who can go on self-guided trips through a highly competitive lottery system and has an annual cap on the number of commercial, motorized trips.
One of the first things virtual visitors might notice is the remoteness of the canyon where rafters spend a few days or nearly a month navigating whitewater rapids, hiking side canyons, snapping photos of waterfalls and endangered species, and savoring the solitude. It's a place where cellphones don't work and rafters pack only what they need.
Rich Harter went on his first commercial trip in 1997 and has returned for rafting trips six times since. He generally directs new visitors to the Internet to check out videos of rafts flipping over on the river and the commotion that goes along with it. He said he'll now use Google's Street View of the Colorado River as another introduction to something that often is indescribable.
"The scale is so immense and the geology is so varied, and the time frame over which the canyon formed is just so long," he said. "How do you describe these things to people that haven't seen them? You can't."
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European and World Values Surveys Four-wave Integrated Data File, 1981-2004 (ICPSR 4531)
Principal Investigator(s): View help for Principal Investigator(s)
European Values Study Group;
World Values Survey Association
This is an external resource to which ICPSR links as a courtesy. These data are not available from ICPSR. Users should consult the data owners (via European and World Values Surveys Four-wave Integrated Data File, 1981-2004) directly for details on obtaining these resources.
Summary View help for Summary
The World Values Surveys and European Values Surveys series was designed to enable a crossnational, crosscultural comparison of values and norms on a wide variety of topics and to monitor changes in values and attitudes across the globe. This data collection contains the survey data from the four waves of the World Values Surveys and European Values Surveys, carried out in 1981-1984, 1990-1993, 1995-1997, and 1999-2004. These survey responses have now been integrated into one dataset, to facilitate time series analysis.
The surveys provide data from representative national samples of the publics of approximately 81 societies (covering 60 countries) that contain 85 percent of the world's population and cover a full range of variation, from societies with per capita incomes below 300 dollars per year, to societies with per capita incomes of more than 35,000 dollars per year, from long-established democracies to authoritarian states, and from societies with market economies to societies that are in the process of emerging from state-run economies. The surveys cover societies that were historically shaped by a wide variety of religious and cultural traditions, from Christian to Islamic to Confucian to Hindu. The societies covered range from those whose culture emphasizes social conformity and group obligations to societies in which the main emphasis is on human emancipation and self-expression.
Broad topics covered in the integrated file include perception of life, family, work, traditional values, personal finances, religion and morale, the economy, politics and society, the environment, allocation of resources, contemporary social issues, national identity, and technology and its impact on society.
Specifically, respondents were asked whether the following acts were ever justifiable: suicide, cheating on taxes, lying, euthanasia, divorce, and abortion. Respondents were also asked about the groups and associations they belonged to, which ones they worked for voluntarily, the ethnic group(s) they would not want as neighbors, their general state of health, and whether they felt they had free choice and control over their lives. A wide range of items was included on the meaning and purpose of life, such as respondents' views on the value of scientific advances, the demarcation of good and evil, and religious behavior and beliefs. Respondents were also queried about their attitudes toward morality, politics, sexual freedom, marriage, single parenting, child-rearing, and the importance of work, family, politics, and religion in their lives. Questions relating to work included what financial and social benefits were most important to them in a job, how much pride they took in their work, if they were happy with their current position, and their views on owner/state/employee management of business. Questions pertaining to the stability of the world economy and whether respondents were happy with their financial situation were also asked. Respondents' opinions on various forms of political action, the most important aims for their countries, confidence in various civil and governmental institutions, and whether they would fight in a war for their country were also elicited.
Demographic information includes family income, number of people residing in the home, size of locality, region of residence, occupation of the head of household, and the respondent's age, sex, occupation, education, religion, religiosity, political party and union membership, and left-right political self-placement.
Subject Terms View help for Subject Terms
Geographic Coverage View help for Geographic Coverage
Data Collection Notes View help for Data Collection Notes
(1) This data collection supersedes all four previous ICPSR versions of the European and World Values Surveys:
World Values Survey, 1981-1983 (ICPSR9309)
World Values Survey, 1981-1984 and 1990-1993 (ICPSR6160)
World Values Surveys and European Values Surveys, 1981-1984, 1990-1993, and 1995-1997 (ICPSR2790)
World European and World Value Surveys Integrated Data File, 1999-2002, Release I (ICPSR3975)
(2) These data are not available from ICPSR. Users may access the documentation and the data (for download or online analysis) via the following Web sites:


text:
Be warned, this is a loaded weekend post…
See how selfish I was coming up with the Citrus theme for Sugar High Friday?!…Gave me the "excuse" to make lemon desserts almost every other day…I know, I am evil! Not made your entry yet? That's ok, you have until next Sunday (May 25th) to do it. One whole week….And remember, citrus does not only include lemon or lime and the entries I have received so far have been really creative in making different citrus fruits the stars of their creations or an accent to a dessert that takes the whole dish to another dimension. I know you would not mind a teaser…hmmm….No can't do! But what I can do is to make you some Lemon Madeleines to ease the wait of the round up on the 30th.
Before I forget, because my brain is more scattered than the madeleine crumbs on the breakfast table right now: the "handmade with love" tag attached to that cool ribbon was actually part of a gift that one regular reader of this blog, Bina, sent me. She does not have a blog but emailed me a few months ago with a macaron question (with pics which was precious to help her out) and we have continued emailing even after she had "mac-success". Well, this little busy bee cross-stitched a couple of towels for me, one with lemons (!) and one with ice creams, and when I went to take the picture I had the tag in my pocket so it ended up on the plate…which also has a story: it made a long trip from Inne's home to mine but it was just the perfect size for the madeleines. She was sending me a much coveted book and "hid" the fact that there was china and chocolate in it. Spoiled, I tell you…I am spoiled…Thank you both from the bottom of my heart.
Madeleines were almost always part of the cookie tray my grandmother would put together for our daily afternoon tea. Since there is only one house between my parents' and theirs, the ritual was to go over there around 4pm and sit down together for tea and cookies and talk about the upcoming weekend gatherings, dinner, birthday parties, communions, etc….With a big family like ours, it seemed like there was always something to celebrate and get together for. It was fairly common to buy madeleines instead of making them and with a great bakery in the village it was easy to pop a dozen in the basket while getting bread in the morning. I loved their distinct bakery-orange blossom flavor, their dense almost pound cake like texture, their sticky exterior, and most particularly their giant dome on top…or back…depending on which way you hold it.
Really, I would sit there for minutes on end just holding one, staring at this big, puffed round of cookie wondering how on earth such a classy scalloped treat could end up looking like Quasimodo. And then, I would eat it, forgetting about my questions until the next time we would gather for tea. While others were pondering over e=mc2, I did spend a great deal of my childhood wondering about the dome of madeleine, which probably surely explains what I do nowadays for a living. I think it is more about reminiscing about home that I like seeing my madeleines puff up in the oven since the taste is the same whatever the shape they end up taking!
One of our favorite things to nibble on during the weekends is madeleines. Not very original for a cookie but I know that Patricia, whom I rename the Queen of Madeleines, will agree that they are not only very cute, they are too darn good and versatile to pass up. I make a big batch on Friday nights and keep the bowl out, and they are usually gone by Sunday afternoon. I made these last night too and there is half of one left…I guess I am not the only one on a lemon binge! I think the twins ate half the bowl when we bribed them to come down from the pecan tree but still…
When I inherited grandma's recipe box after she passed away, I was really surprised to find a handful of madeleines recipes since she never made a single one for us while she was still alive! Not a cultural thing to make them back them, maybe too much fuss to get the pans which would have probably required a day trip to Paris back then and I don't see my grandfather going with her to get some baking equipment so she could make them since Mr. Baker next door was generously providing us with a fresh daily supply. I bet you that if she had been blogging back then, she would have taken that train or emailed a buddy to get what she needed! Like me, grandma loved anything citrusy so I was not surprised to find 4 different recipes for lemon madeleines in that box. I chose the one that was the most lemony of all: zest in the batter, squirt of lemon right out of the oven and lemon glaze to finish. Verdict? Well, let's just say that I plan on making another batch this afternoon and hiding it….
Printable Recipe
Makes 16
2 eggs
80 gr all purpose flour
1 tsp baking powder
80 gr granulated sugar
80 gr unsalted butter, melted and cooled
pinch of salt
3 Tb lemon juice
zest of one lemon
1/2 lemon (for squirting after they are baked)
2 cups powdered sugar
3Tb lemon juice
1 tsp lemon zest
Preheat your oven to 400F.
In a large bowl, mix together the flour, baking powder, sugar, pinch of salt. Separate the egg whites from the yolks, and whisk in the yolk to the flour mixture. The mixture will appear quite thick, do not feel like you have to whisk in all in thoroughly. In a separate bowl whisk the egg whites until foamy, and add a small amount first them to the egg yolk/flour mixture and whisk vigourously with a whisk to break the flour/yolk lumpy mass. Fold in the rest of the whites with a spatula. Add the lemon juice, zest, and butter. Whisk the batter until everything is incorporated and smooth. Drop one tablespoon or so into the madeleine molds, depending on their size. Do not fill them to the rim though.
Bake for 8 minutes or until golden brown. As soon as they come out of the oven, squirt the half lemon over the madeleines and let cool completely before proceeding with the glaze.
For the glaze: mix the powdered sugar, lemon juice and zest together until you get semi thick consistency. Add more lemon juice if needed. Dip each madeleine in the glaze and set them on a wire rack over a baking sheet lined with parchment paper.
For madeleine pans and molds, check here for metal and silicone.
These flowers are my way to say thank you to the judges that Barbara gathered during the Taste of Yellow food photography contest. I was surprised, moved, happy, speechless when she told me that my macarons and yellow wristband picture had been selected as the winner. Big thank you again, it was an honor to participate 🙂


text:
Oz Garcia, celebrity nutritionist for stars like Hilary Swank and Naomi Campbell, never skips breakfast. His meal of choice: an omelet made with two organic egg whites, one egg yolk, spinach and tomatoes, with a half-cup of organic berries on the side. "This breakfast has a lot of protein and will help keep you feeling full throughout the day. The omelet contains a healthy serving of vegetables and the berries are a terrific antioxidant," says Garcia.
Eating protein in the morning can reduce cravings and hunger throughout the day, according to a 2011 study published in Obesity. "Incorporating a healthy breakfast containing protein-rich foods can be a simple strategy for people to stay satisfied longer, and therefore, be less prone to snacking," study author Heather Leidy, assistant professor in the department of nutrition and exercise physiology at the University of Missouri, said in a statement at the time.


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Thursday, November 19, 2009
Batter UP!
Thursday, November 19, 2009
Frankly, Carianne, I don't think I can top the genius of the pun that is 'batter up', so I'll just quit while I'm ahead.
PS: Take that, Failblog.
- Related Wreckage: Freud Would Have a Field Day
152 comments | Post a Comment
- Amanda in Austin said...
OMG. Those are the most phallic looking "bats" I have EVER seen. Truly. Somebody didn't even try NOT to make them look like penises.
- November 19, 2009 at 9:36 AM
Hmmm, a wang and a turd....who WOULDN'T want that cake?!?
Becky - November 19, 2009 at 9:37 AM
Well at least they didn't try to ice the 'bats' in wood tones. 'Cause we all know how that would look.
- November 19, 2009 at 9:38 AM
- Unknown said...
ingrediens: poop, phalluses, poop phalluses, ccc (ptooey), puntastic label, baseball 'diamond', and two balls.
Bake at 350 for 25 minutes, serves 12 uncomfortable looking people standing at arms length from the table, whipering to eachother, "is it just me, or...?" - November 19, 2009 at 9:41 AM
So instead of diamonds, we've had triangles and ovals. Now a CLOVER? are you kidding me? This is supposed to pass as a baseball cake? oh wreckerators, you've got to be kidding.
Not to mention the wonky bats are a little phallic, especially since they are so much smaller than the balls! scale, anyone?
The wonky CCC clover of baseball despair! - November 19, 2009 at 9:42 AM
- LI Laura said...
Penises made of poop. How appetizing!
- November 19, 2009 at 9:45 AM
Oh my goodness. The...bats, I guess they're supposed to be? The one on the left looks like male genitalia, and the one on the right looks like...umm...
Wrong on so many levels. - November 19, 2009 at 9:47 AM
- Taylor@myolderbrothers said...
I can deal with the suggestive "bats." But why do they have to put the word "moistest" on the box? I hate that word. It's up there among the worst words ever, along with "sixths."
- November 19, 2009 at 9:47 AM
- Terry Lee said...
i'm blushing and it takes a lot nowadays to accomplish that!
wish i could think of some clever baseball/sexually-related innuendo to insert here. but i'm hard pressed to think of one.
this wreck is definitely a home run! - November 19, 2009 at 9:50 AM
Let's see, what's wrong with this cake?
- it's a CCC (ptooie!)
- it doesn't look much like a baseball diamond
- the "bats" are poopy-looking
Need I go on?
FAIL on many, many levels.
WV - legrin: What a French person has on their face when they're happy. - November 19, 2009 at 9:51 AM
At least it's moist.
hehehe - November 19, 2009 at 9:51 AM
The combination of "decoration," your pun, and the label reading "The Moistest Cake You've Ever Tasted" - I don't think I could make myself eat this, even if the alternative was the coiled-poo-hound cake.
- November 19, 2009 at 9:52 AM
Poo bats! GREAT!
- November 19, 2009 at 9:53 AM
It's moist because nothing can get through the wall of icing >_<
WV: extert. "Put some extert icing on that cupcake monstrosity, we don't want it drying out!" - November 19, 2009 at 9:53 AM
Is "moistest" even a word? It just sounds weird...
- November 19, 2009 at 9:54 AM
- Gary said...
A misshapen four-leaf clover with baseballs and poo-flavored dog bones*-- if that doesn't turn out to be the moistest (?) cake I've ever tasted, I'll want to know the reason why.
* Yes, I know that the dog bone on the left is subject to another interpretation, but please don't tell me about it. - November 19, 2009 at 9:54 AM
I'm sorry, that 'thing' on the left is surely NSFW.
- November 19, 2009 at 9:56 AM
- Unknown said...
Oh. my. goodness.
- November 19, 2009 at 9:56 AM
- Mo said...
What worries me most is that it's "The moistest cake you'll ever taste!".
Ew. - November 19, 2009 at 9:57 AM
Can't. Stop. Laughing!!!!
- November 19, 2009 at 9:57 AM
- Unknown said...
For me, the best part about this is the label reading "The moistest cake you've ever tasted". It just leaves too many disturbing thoughts goign through my brain. Out damned thoughts, out I say!
- November 19, 2009 at 9:58 AM
- Mother (Re)produces. said...
Left over from Saint Paddy's Day too! Yum Yum!
- November 19, 2009 at 9:59 AM
Not to mention "The moistest cake you've ever tasted!" Pretty suggestive, too.
- November 19, 2009 at 9:59 AM
I was looking on in horror until I saw the "the moistest cake you ever tasted!" and cracked up!
Really, why would you put that out for sale! - November 19, 2009 at 10:00 AM
Oh good lord! Where to begin...I'm with Becky on this one.
- November 19, 2009 at 10:01 AM
- Sage said...
hmmm those shapes are definitely not bat like and more like phallus's or even turds.... so funny tho.
- November 19, 2009 at 10:02 AM
- Miranda said...
- November 19, 2009 at 10:04 AM
Oh the joy Cakewrecks brings each morning.
I think this cake is positively influencing my diet plans as it's made me a little sick to my stomach. - November 19, 2009 at 10:06 AM
OOHH Poo and Penis on a mutant shamrock leaf! I dread to think why its moist...
- November 19, 2009 at 10:09 AM
- Rachel said...
I *love* that it says "moistest cake you have ever tasted".
- November 19, 2009 at 10:11 AM
- Brandy said...
That one on the left just CAN'T be an accident. It looks nothing like a baseball bat, and everything like a penis. I think some grocery store's been cake wrecks-baiting!
- November 19, 2009 at 10:11 AM
- Sabrina said...
Yeah, I bet it's the moistest cake you've ever tasted too, for all the wrong reasons.
- November 19, 2009 at 10:11 AM
Looks like bases on balls.
- November 19, 2009 at 10:12 AM
- Deray said...
I'm so glad to find out that I'm not the only one that sees those "bats" as highly inappropriate! jajajajaja
- November 19, 2009 at 10:13 AM
- HorribleLicensePlates said...
Um, there is totally a pee pee on that cake made of poop. Hahahahahahahaa
- November 19, 2009 at 10:16 AM
- November 19, 2009 at 10:18 AM
OMG - Miranda, I was already howling about the cake and the comments until I read your take on poopdeck - then I lost it and tears started streaming!!!
- November 19, 2009 at 10:21 AM
The "bat" on the right looks like something in my cat's litter box...ewwwww!
- November 19, 2009 at 10:25 AM
those browns thing DO NOT LOOK LIKE BATS!!! WTH!
- November 19, 2009 at 10:28 AM
- Charles Céleste Hutchins said...
No, no, don't give me one from the sides, I'll take one of the balls inst . . . um, actually, I'm just not very hungry right now.
- November 19, 2009 at 10:30 AM
At least they were resourceful in recycling their St. Pat's Shamrock cake in time for baseball season (or maybe a little early?) Lucky it was green so they could make it "sporty."
Judging by the scale of "bat" v. ball, it could have been leprauchan-inspired. Right, Tiny? - November 19, 2009 at 10:34 AM
- Alison said...
ugh, poo-....oh, Lord, I can't go on; this is a family-friendly page. I have to go gargle my eyeballs now.
- November 19, 2009 at 10:41 AM
- Caroline B said...
A phallic poop on a green cake labelled moist...I'll just have a dry biscuit instead if that's OK...
(I think I just cleared up a couple of those 'bats' while walking my dogs.....) - November 19, 2009 at 10:45 AM
- Lulubelle B said...
Yep, I see peepees and doody.
wv: expolin
This wreckorator's got some expolin to do! - November 19, 2009 at 10:49 AM
- EnchantedFairyJJ said...
Oh, my goodness. I can't believe the decorator couldn't see that!
- November 19, 2009 at 10:51 AM
- Heather said...
Well, at least there are 2 balls...
- November 19, 2009 at 10:58 AM
- VeggieT said...
Hey Jen, I'd just like to say that I have enjoyed Cakewrecks since the moment I found. I remember the first day of looking through your archives a laughing for a good 2 hours minimum. And while there were some inappropriate cakes, but usually they were very mild and you took care to give us a heads up before showing the picture, I just simply glossed over them, but lately it seems unfortunate that these even more disgusting cakes seem to be becoming the general rule, and I don't find them very funny.
- November 19, 2009 at 11:18 AM
- Ty said...
I think that label shouldn't be "The moistest cake you've ever tasted" but the soggiest, based on how misshapen that plot of land is. It's a regular swamp.
- November 19, 2009 at 11:30 AM
- Miss B said...
The only reaction I could muster up was my jaw dropping.....
- November 19, 2009 at 11:33 AM
Hi VeggieT,
Please let me say first off that I know you have been a long time reader/commenter and that both Jen and I appreciate it. But your statement that "disgusting" cakes are becoming the "general rule" is a little off base. Just for fun, I looked through the archives and the closest remotely risque cake was a skeleton holding a pumpkin. Three weeks ago.
Believe me when I say that Jen and I always try to be sensitive to the readers when potentially posting something that some might find unsavory. At the same time, you need to understand that no child will ever see anything more than a skeleton holding a pumpkin, a baseball bat or a space shuttle. And frankly, it's just funny when a decorator makes an honest attempt at a nose or a baseball bat and fails this miserably.
I have said it before and I'll say it again: It's part of Cake Wrecks. It always has been and it always will be. It's no more frequent now than it was when the blog began. The question is, does it really bother you so much that you stop reading? The choice is yours.
john - November 19, 2009 at 11:36 AM
- Pilgrim said...
They had to label it moist? Of COURSE poopy-covered 4 leaf clovers are moist...DUH!!!
- November 19, 2009 at 11:40 AM
- Anna said...
Oh no the DI'INT!
- November 19, 2009 at 11:41 AM
"I'm looking over
a four-leaf clover
that I've overlooked before."
And kinda wish I had overlooked it again. Because the combination of a CCC "diamond", and poo-penis bats is just melting my brain.
WV: crest--We have reached the crest of baseball cakewrecks (I hope!). - November 19, 2009 at 11:46 AM
Excuse me, baker? Are you SURE this is the only baseball cake you have?
Oh... - November 19, 2009 at 11:53 AM
"The moistest cake you've ever tasted"...if you can get past our shameful attempts at presenting it to you.
- November 19, 2009 at 11:57 AM
I love baseball, but when it comes to cakes I gotta say, Hooray for the off season!
- November 19, 2009 at 11:59 AM
- Penny said...
I just laughed till I cried at this cake, my boss even came out of his office to see if I was ok. Willies and doggie doo, priceless! I wish we had cakes like this in the UK..... ;0)
Abingdon, England - November 19, 2009 at 12:01 PM
That had to be intentional.
- November 19, 2009 at 12:06 PM
- Ulrike said...
Moistest cake ever? I wonder what the secret ingredient is.
- November 19, 2009 at 12:06 PM
@ maya-- lol
If that wasn't on the cake's label, I don't know what should have been.
Thanks for the laughs, Jen (and co. found here)! - November 19, 2009 at 12:09 PM
P.S. I love the dig at failblog. Their bat cake from a while back in no way lives up to anything from Cake Wrecks, and they are so dismissive of Cake Wrecks. The snobs.
- November 19, 2009 at 12:11 PM
I think the label, "The moistest cake you've ever tasted" only ups the ranking on the unintentional comedy scale for this wreck. That, and the dog-turd baseball bats.
- November 19, 2009 at 12:12 PM
- Unknown said...
Egads, the one on the left even has a decent curve on it.
Hey John, my kid would probably look at those and think they were badly made letters! But yeah, kids don't see the dirty joke until they're old enough to turn EVERYTHING into a dirty joke, at which point a decorator could make a lovely and accurate bat and the kids that age would still giggle and say "heheh, BAT!" a la Bevis and Butthead.
PS OT, I just got email from Kerry Vincent thanking me for the cupcake wreck I did for you guys. :D
wv: moosh, as in what you have to do to your icing bag to make it squirt penis-turds like that. - November 19, 2009 at 12:13 PM
- Half Assed Kitchen said...
That one's gotta be intentional. I mean, it is SO heinous.
- November 19, 2009 at 12:36 PM
... clicked the comments on accident, and the WV inspired me to post where I really hadn't planned to do so...
WV: slyze
No matter how you slyze a CCC (ptooie!), it's still a cluster of cupcakes completely covered with copious clumps of colored icing. - November 19, 2009 at 12:38 PM
- Unknown said...
Wow. Just wow.
And P.S. I just checked out Failblog and your site totally takes the "cake". - November 19, 2009 at 1:00 PM
- Mummy said...
this is so disturbing on so many levels.
- November 19, 2009 at 1:00 PM
- DMackendrick said...
- November 19, 2009 at 1:14 PM
- Laura said...
wow. That's all I can think of to say. just. wow.
- November 19, 2009 at 1:15 PM
And why does it cost either $22 or $32 (hard to read). A CCC, looking that bad, costing that much?! It must be the moistestness or something.
- November 19, 2009 at 1:17 PM
- lisadh said...
ROTFL!! Oh, this CCC (ptooie!) is priceless! And the comments by the faithful following are just "icing on the cake".
I'm proud to be part of the Wreck nation!
Love you guys! - November 19, 2009 at 1:22 PM
- Marie Ann said...
Don't they say once you go chocolate you never go back?
Or was that black?
Mmm, chocolate bats. - November 19, 2009 at 1:30 PM
- Luvabull said...
wow 2 balls.. a piece of poo and a teeny penis all on a mutant clover... and its the "moistest cake I'll ever taste?"..... I think i will pass..(and judging by the items on the cake.. i don't wanna KNOW what they moistened the cake with)
- November 19, 2009 at 1:33 PM
- ilovebabyquilts said...
That cake is made of fail. It's even a ccc. pthoeey!
- November 19, 2009 at 1:34 PM
- Tamara said...
The phallic bat and poop in conjunction with the label on the box reading "the moistest cake you've ever tasted..." ...nevermind, I suppose we shouldn't go there!
Tamara - November 19, 2009 at 1:35 PM
- Hobbit said...
Was a lurker long before becoming a commenter, John (hubby of Jen), and I haven't noticed an uptick of disturbing wrecks. And as I have to keep reminding myself, it's just cake. ;-)
Onto cake: Setting aside the CCC wreckiness on this one (happy St. Patrick's Day everyone!) the phallic poo 'bats' have to be intentional. - November 19, 2009 at 1:38 PM
i almost think the "bat" on the left was unintentional... only because i can't imagine if a wreckarator *wanted* to make a tiny penis bat that it would end up that accurate!
- November 19, 2009 at 1:38 PM
what do i want on my shamrock cake? hmm... i think i'll have two baseballs, a turd, and a big black schlong. perfect!
-helen - November 19, 2009 at 1:40 PM
So that is where Bobbits "manhood" ended up...So srry I just could not help that I think that cake just was a set up for every joke its gets.
- November 19, 2009 at 1:42 PM
The hard part (no pun intended):
What words for penis are considered "family friendly?" Much more difficult than you think.
john - November 19, 2009 at 1:43 PM
- Kathleen said...
I know turds are a regular on Cake Wrecks, but I don't believe I have ever seen such realistic turds done in icing. Well done!
I have no comment for the other, uh, thing. - November 19, 2009 at 1:51 PM
- Kathleen said...
Oh, and it's moist too. Added bonus.
- November 19, 2009 at 1:52 PM
- Rattlesnake said...
Those phallic turds are disturbing.
- November 19, 2009 at 2:02 PM
oooh! I think we just hit the motherlode of Wrecki-ness. Penis, turds, and anti- baseball "diamond", and the dreaded CCC.
- November 19, 2009 at 2:04 PM
- Natballs said...
it took me a while to figure out what that was SUPPOSED to be.
- November 19, 2009 at 2:06 PM
Bwahahahahahahhahaaaaaaaahahahahhahahahahahahhahaahhaaaaaaahahaha!!! - November 19, 2009 at 2:10 PM
Only thing funnier than this cake? The comments! Thanks for ALL the laughs everyone!
- November 19, 2009 at 2:12 PM
- the Provident Woman said...
What the heck!
- November 19, 2009 at 2:25 PM
If you expect me to pay good money for a cake that looks like that, it darn well better be the moistest cake ever.
Also, Jen and John, if you have cakes to show that are going to stir up that kind of emotion in people, to be honest, I want to see those cakes! teeheehee - November 19, 2009 at 2:28 PM
CCC + phallic poo!
- November 19, 2009 at 2:34 PM
- ksaldria said...
Is it me, or does the "bat" on the left look remarkably like a penis? o.O
The heading, "The moistest cake you've ever tasted!" is not helping at all. - November 19, 2009 at 2:39 PM
That "bat" on the left has *got* to be on purpose. Surely something that phallic couldn't be acheived on accident--to me it looks like the left bat was piped in 2 rows--maybe someone was trying to get fired?
P.S. Am I the only one who thinks the words "moistest cake ever!" just add to the naughty factor of this "cake"? - November 19, 2009 at 2:42 PM
- De said...
I've only lurked but this just made my day! a wilted wiener, oh my. I hope the CCC isn't cream filled. Yuck! hehehe
- November 19, 2009 at 2:43 PM
John, I think the "family friendly" word you are looking for is, apparently, "bat." After all, baseball is full of lots of other euphemistic terms, it being America's OTHER favorite pastime. What's not to love?
- November 19, 2009 at 2:55 PM
love how the cake box says "the moistest cake you've ever tasted" that just brings even more to the plate so to speak LOL.
- November 19, 2009 at 2:58 PM
I'm going to rechristen this hot mess of a clover a "quatrefoil." This way, it seems almost fancy enough to command a price of $12.99 for the privilege of taking it home.
Or is that an offer of $12.99, paid if you take it away and never bring it back again? - November 19, 2009 at 3:03 PM
That "bat" on the left has GOT to be a deliberate act of cake-wreckery. I mean really, there's suggestive and then there's blatant and this cake, my friends, is blatant.
- November 19, 2009 at 3:18 PM
Meanwhile... Aside from the (oh yes they are, too!) obvious [ahem] "bats" .. IF someone did buy this moist-est cake in the world and prevailed upon some others to eat it, just how long [dear me, euphemisms do "pop up" don't they?] would it take for their teeth to return to their normal shade? There's an old film called "how green was my valley." This cake asks the question, "how green were my teeth." (Among OTHER questions, of course.)
- November 19, 2009 at 3:38 PM
Christine (3:06)... i agree completely. we should use the proper words when talking to our kids about their awful dirty, shameful reproductive organs!
-helen - November 19, 2009 at 4:00 PM
...can it get any worse?
- November 19, 2009 at 4:17 PM
- Robynn said...
I totally just threw up in my mouth a little. I'll bet the poop is delicious, though... Oh god. Just typing that made it happen again.
- November 19, 2009 at 4:24 PM
- Sarah McNair said...
The moistest cake you've ever tasted.....Hahaha...
- November 19, 2009 at 4:47 PM
- Nettie said...
I wanna know who put that $12.99 sticker on there! SERIOUSLY.... How do they sleep at night... I hope this ccc stays in their dreams and haunts them, I know it will me... lol!
- November 19, 2009 at 4:50 PM
- Tatersmama said...
Ohmigosh... what a way to start the day! Peckers and dog poop..yum yum!
And 'moistest'??? LMAO! - November 19, 2009 at 5:08 PM
The moistest cake EVER? So why is it that instead of drooling, my mouth has gone completely dry?
- November 19, 2009 at 5:15 PM
- B Johansen Newman said...
O.M.G. This may be my favorite Cake Wreck. Or maybe I mean Cake Erect.
- November 19, 2009 at 5:34 PM
- Shelley Dayton said...
At least it's moist. Bleah...
- November 19, 2009 at 5:46 PM
I didn't even realize those were supposed to be bats until I read the comments.
- November 19, 2009 at 6:03 PM
- The Nature Geek said...
Ummm....*blinks* I think "jaw dropper" would be an appropriate description. It really looks like the resemblance to the male genitalia is intentional! Wow.
- November 19, 2009 at 6:04 PM
Nothing says baseball like a two headed *dilly* and a pickaxe made of poop...the ten pounds of green frosting is the least offensive item on this "cake".
- November 19, 2009 at 6:33 PM
So this reminds me about a Ron White sketch about some women who were having a bachelorette party at one of his shows, which involved a chocolate member there.
Maybe this cake was for them?
I'm hoping a lot. - November 19, 2009 at 6:36 PM
- Tin Kettle Inn said...
I have something for you on my blog. Check it out!
- November 19, 2009 at 6:44 PM
Remember Pinky and the Brain? That's what first came to mind, except as the Penis and the Poo. Oh, the adventures!
-Laura - November 19, 2009 at 6:57 PM
- Nicole said...
bahahahahaha. moist. ccc. poo 'bats'... *chortle*
- November 19, 2009 at 7:14 PM
omg, so realistic ! with dog sh*t and everything ! :U
- November 19, 2009 at 7:33 PM
I'm guessing the wreckerator thinks sex should be America's national pastime instead of baseball.
- November 19, 2009 at 7:35 PM
- quichepup said...
Actually it reminds me of the Gorn. Turn your head and you can see two bloodshot eyes, a pointy head and some mud thrown on the face by James T. Kirk.
- November 19, 2009 at 8:06 PM
- .S. said...
It seriously looks like my chihuahua left some itty bitty poops on that demented four-leaf-clover. Or something like that.
- November 19, 2009 at 9:04 PM
I Heart Chaos > Failblog > Cakewrecks
- November 19, 2009 at 9:29 PM
A swing and a miss.
- November 19, 2009 at 9:48 PM
It looks like a really weird and bad 3 leaf clover. Not a baseball diamond. The key word should be DIAMOND!!!!
Debbie - November 19, 2009 at 10:19 PM
LOL and it is the MOISTEST cake you've EVER tasted too. ;)
Rashelle - November 19, 2009 at 10:56 PM
That "bat" on the left could not look any more like a phallus if was one. It's horrible to look at.
- November 19, 2009 at 11:14 PM
- Kristy said...
Okay....I think this must be the beginning of some sort of contest among cake decorators, "Can I get my cake featured on Cake Wrecks before you do?"
No way that "bat" on the left was unintentional. No. Way. - November 19, 2009 at 11:15 PM
I don't care how moist this cake is, because between the shiny, shiny, deeply green icing and the icky brown bits that may or may not be poo (which the intensely green icing probably also tastes like), there isn't much left to love. Unless you're into eating paperboard, that is.
- November 20, 2009 at 12:33 AM
- Nina Suluh said...
B Johansen Newman for the win!
I've laughed until I cried. Especially at the "Pinky & The Brain" thing. I'm inspired to write a parody...
The "abbreviated" version...
Penis & The Poo
Penis & The Poo
When looking for a Cupcake Cake
No other will do(o).
They're such a load of Klass
Just this shy of crass...
Someone needs to kick
The Wreckerator's ....
Penis & The Poo
Penis & The Poo
They're Penis, Penis and the Poo, Poo, Poo, Poo... - November 20, 2009 at 12:57 AM
- Melissa (& Billy) said...
That's about all one can say about that. - November 20, 2009 at 12:58 AM
- Tammi said...
llama,llama not yo mama -- ROFL!!! Great parody!!
Really, this cake is a KEEPER! - November 20, 2009 at 4:34 AM
- Virtual Japanity said...
I think they drew the "realistic" looking on of the left and were cracking up like "DUDE, THAT ONE LOOKS JUST LIKE A PEN15! okay, okay NOW we have to make the other one NOT look like one so we won't get into trouble..."
and of course, the irony of it also being the "The Moistest Cake You've Ever Tasted"
priceless. - November 20, 2009 at 11:32 AM
I was going to make the crack about the cake being "the moistest you've ever tasted!" because it's no doubt "cream"-filled, but De beat me to it. Still had to comment, because...
WV: ingisms
Something that might happen on the ingfield of this cake if it's handled incautiously! - November 20, 2009 at 12:15 PM
- sleeplessnights04 said...
Is it just me or was there more time spent on the left bat than the right? Maybe these people need a picture for inspiration before they wreckorate. Have they never seen a bat? Maybe when the person thinks of a bat.....penis comes to mind,lol. Nevermind. :oP
- November 20, 2009 at 1:10 PM
Omigod, this one has made me laugh more than any other. Everyone has already said what I've thought. I only can add "Moistest cake ever"??!! BAHAHAHAHAHAHAAHAHAHHHHHHAHAHAHAHHA!!!
- November 20, 2009 at 4:20 PM
Notice the sticker at the top:
"Moistest cake you've ever tasted!"
Ahem. - November 20, 2009 at 5:54 PM
OK, so it's not just me. Seems everyone saw the same thing I did. Whew!
- November 20, 2009 at 6:04 PM
- Fruppi said...
Is it me, or does the less-phallic poop baseball bat also strongly resemble a pick-axe?
- November 20, 2009 at 7:27 PM
- Shari said...
To all you commenters...ROFLMAO!!!!
- November 21, 2009 at 9:58 AM
I like how the sticker states "moistest cake" uh, with those poo/penis "bats" i really dont feel the urge to eat this cake..
Jennl - November 21, 2009 at 11:45 AM
I like how the sticker states "moistest cake" uh, with those poo/penis "bats" i really dont feel the urge to eat this cake..
Jennl - November 21, 2009 at 11:45 AM
- y said...
Has anyone noticed that it is even labled, "The moistest cake you've ever tasted?" I mean come on! "tasted!" "Moistest!"..this is one cake you do not want to bring home to the parents...
- November 21, 2009 at 12:02 PM
I only had to tilt my head side ways to tell that they were NOT black jelly fish with radioactive uni brows and no eyes! Their tomb stones! You can really see one says RIP if you just tilt your head side ways (Or computer, I would prefer head, but its you mind. -snicker-) Any ways, its a TOMB STONE! For the death of the scribble man! Who turned into a radioactive ghost and is trying to teach the tomb stones how to spell! See what a little head tilt can do? See? Huh?
- November 21, 2009 at 4:33 PM
Wacky fallic poo-bats!! My favorite!
Now there is certainly SO very much wrong with this cake... but what about that great label? "The Moistest Cake You've Ever Tasted!"
Yes, its the poo-bats that make it moist. They're fresh. - November 21, 2009 at 8:34 PM
Since when is baseball played with a pickaxe and male genitalia?
- November 21, 2009 at 10:31 PM
- DIANE said...
I don't EVEN want to know how it got to be the Moistest Cake Ever.
{{shudders}} - November 21, 2009 at 10:47 PM
- Little Luxuries said...
You know, on that last cake...
The combination of the phallic bat and the "moistest cake you've ever tasted" label is making my mind go places it REALLY doesn't want to go.
Somebody please pass the brain bleach. - November 21, 2009 at 11:14 PM
Ah, I see, its ugly because someone has ALREADY tasted it! How else would they know its the moistest one ever? Yeah the poo willies really add to that.
EDIT: "mogishn", as in "get that monstrosity out of mogishn" - November 22, 2009 at 3:53 AM
Stop! OMG...STOP! I can't...breathe...the laughter!
The poo! That HUGE balls (compared to the poo wang!) hahahaha - November 23, 2009 at 2:35 PM
- Nonna said...
I think the funniest thing about this is the label on the package that reads: The Moistest cake...it's cupcakes all glumped together with scary colored frosting, not a cake !
- November 23, 2009 at 2:53 PM
"The moistest cake you have ever tasted."
Nice reference to the left... - November 23, 2009 at 9:34 PM
it looks "moistest" i mean, the iceing is shiny.
- November 24, 2009 at 8:02 AM
- char said...
Umm. I'm thinking it's baby batter.
- November 24, 2009 at 10:29 PM
Is that turd base?
- November 28, 2009 at 5:29 PM
I find it incredible that no one ever catches the sticker on these cake boxes. i used to work at the place where this cake cake from and "moistest" is not a word. I love it.
- June 16, 2010 at 6:03 PM
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text:
Editors' note: The study this story covers have retracted their work, saying that they made errors in conducting the experiment that invalidate the results. The study prompted controversy when it was published in 2013, and study author Douglas Melton collaborated with some of those critics to figure out where it went wrong. "It's an example of how scientists can work together when they disagree, and come together to move the field forward," Melton told Retraction Watch, which reported on the retraction on Dec. 27, 2016.
Here's the original article:
The work is only in mice so far, but it sure is intriguing.
A newly found hormone revs up production of cells that make insulin — the very kind that people with advanced diabetes lack.
Harvard scientists, reporting the discovery Thursday in Cell, call the hormone betatrophin because it stimulates the production of beta cells in the pancreas. These cells make insulin, which the body needs to control blood sugar. ("Trophin" comes from "nourishing" in Greek.)
When researchers turned on the betatrophin gene in the livers of diabetic lab mice, the number of beta cells in their pancreas glands tripled within 10 days and their blood sugar went down.
Humans have betatrophin genes too, as do all mammals. So Harvard's Doug Melton thinks he's got his hands on something that just might get at a root cause of diabetes.
"I'm very excited about it," Melton tells Shots. "It isn't every day one discovers a new hormone — especially one that affects the cell I'm obsessed with, the beta cell."
He's not alone. Mary-Elizabeth Patti of the Joslin Diabetes Center in Boston, who wasn't involved in the work but is familiar with the findings, also calls the discovery exciting.
"I'm sure this will stimulate a lot of work to look at effects of this protein and rapidly investigate whether this could be a new approach to treating diabetes," Patti tells Shots.
Human experiments with betatrophin are several years off — perhaps five years, Melton guesses.
First, researchers need to make the hormone in large amounts, then show it works consistently and safely in animals. But at this early stage, hopes are running high.
"If I'm right," Melton says, "you would inject this hormone once a month or once a year, give yourself new beta cells, and they would then very accurately control blood sugars by instantaneously producing just the right amount of insulin. They should reduce the complications of your disease because you're back to the normal control of your blood sugar."
Patti cautions that "it's rare there's a single unique hormone that does everything." And she wonders whether people with Type 2 diabetes, who are resistant to insulin, make betatrophin in normal amounts.
"If someone is insulin-resistant, why wouldn't he make more of this protein and respond to it?" Patti asks. "The question is: Do diabetics make sufficient amounts of this hormone or not? And if they do, do they respond to it or are they resistant to it?"
Melton acknowledges that his scenario of curing diabetes with periodic doses of betatrophin "is the dream of what would happen."
"Let's also remember that at the beginning of new discovery, people like me are always very optimistic," Melton says. "I'm also cognizant of the fact that it could get complicated." He notes that leptin, another hormone, was supposedly going to cure obesity when it was discovered in 1994. But it hasn't worked out that way.
For the past decade, Melton and his colleagues at the have been pursuing a very different diabetes-cure strategy: tricking stem cells to morph into pancreatic beta cells. That work continues, and he hopes in the next year or so to report "that we're making bucket loads" of beta cells derived from stem cells.
But meanwhile, the group decided to explore what happens when mice are given a synthetic peptide, developed some years back by the firm , that blocks insulin receptors. Would mice given this peptide, called S961, compensate by making more insulin?
"We thought the mouse's beta cells would either work harder to produce more insulin or really boost beta cell replication," Melton says.
Luckily for them, mice given S961 promptly started making more beta cells. So then the researchers looked in various tissues — fat, liver, muscle, brain — to see what genes were turned on.
"What popped out near the top of the list of the most abundantly activated genes was this gene that no one had really studied, that we called betatrophin," Melton says.
Within a day or so after its release, the hormone boosts beta cell replication up to thirtyfold. And it doesn't seem to do anything else. That's important because it lowers the risk that betatrophin would cause unwanted side effects or even, in the worst case, promote cancer.
One intriguing discovery so far is that the betatrophin gene gets turned on in pregnant mice. That makes sense, since pregnancy requires a boost in insulin to enable the mother to keep blood sugar levels normal in the face of an increased carbohydrate load.
The Harvard researchers don't know yet if pregnant humans produce more betatrophin, but they plan to find out.
They're also planning an ambitious agenda of follow-on experiments. First, they want to figure out how betatrophin works and look for the receptor on pancreas and possibly other cells that the hormone activates. "We don't need the receptor" to pursue treatment possibilities, Melton says, "but we would like to have it."
Second, they want to make betatrophin in large amounts for further mouse and eventually human experiments.
Third, they want to give betatrophin to rodents with diabetes — not just genetically induced disease, but diabetes caused by overfeeding animals to make them obese, the way that Type 2 diabetes is caused in humans.
They hope that giving such animals betatrophin will not only normalize their blood sugars, but also prevent the heart, blood vessel, nerve and immune system complications that shorten the lives of people with diabetes. Only that would be a true cure.
By the way, Melton thinks that betatrophin might prevent Type 1 diabetes, too, the type that generally arises earlier in life after an overactive immune system destroys beta cells.
To do that, you'd have to identify people at risk of developing Type 1 diabetes — for instance, because a sibling already had it — and monitor them for signs they were getting it too, then giving betatrophin along with immune-suppressing drugs to halt the disease in its tracks.
Melton ticks off the pluses and minuses at this early stage. "On the positive side, betatrophin is very robust in its activity, it's very specific to beta cells, it improves animals' handling of blood sugar, and the human gene for it is virtually identical to the mouse gene," Melton says.
"On the negative side, we don't know its mechanism of action and we haven't yet demonstrated its safety and efficacy in humans," he says.
There are enough positives at this point that betatrophin has already been licensed by , a division of Johnson & Johnson, and a German biotech firm called , which already has 15 scientists working on betatrophin.
If Melton's wishes pan out, a percentage of the huge potential profits would go not to him, he says, but to Harvard and his lab.
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Retailers generally avoid publicizing their Black Friday specials far in advance because of the potential of hurting sales before the big day arrives. Who, for instance, would buy a 42-inch plasma screen RCA TV for $450 today when they know it'll be on sale for $199 in a couple of weeks?
Yet shoppers are already facing such scenarios, thanks to the widespread proliferation of leaked Black Friday ads. (The TV deal mentioned above is, in fact, featured in a leaked Black Friday brochure for Kmart.) For weeks, sites such as bfads.net, FatWallet, BradsDeals, gottadeal.com, and dealnews have been posting scanned copies of dozens of Black Friday brochures for retailers like Staples, Sears, Best Buy, Macy's, Walgreens, Cabela's, Bed Bath & Beyond, Sam's Club, and more.
Over 30 leaked Black Friday ads for major retailers have already surfaced online, and we still have two-plus weeks to go before Black Friday is actually here. Do these ads represent the real deal on Black Friday deals? They probably do, though in the past, leaked brochures have turned out to be fakes or early versions that wound up being tweaked before officially being released to the public. So no one should bank on a leaked ad showing exactly the same items at the same prices found in stores on Thanksgiving or Black Friday.
(MORE: PayPal Ups Ante in Holiday Season Price-Matching Wars)
Are retailers upset by the early, supposedly unauthorized leakage? In many cases, yes. At least they say they are. As USA Today reported, some retailers send out "cease and desist" letters to websites posting leaked ads, or just ask sites to take them down. The websites, which get the ads in a variety of ways—cellphone photos of print shop workers, e-mails from anonymous sources many suspect to be marketers for the retailer—tend to simply post the ads and wait for something to happen:
"If the ad stays up for more than a few hours, it's most likely implicit that the retailer is fine with it being public," says Brent Shelton, spokesman for FatWallet.com. "Of course, they may have just missed the ad leaking right away or their process for a C&D may take longer than others."
Because leaked ads amount to free publicity for stores, there's good reason for retailers to allow the brochures to stay up. It appears as if some stores are responsible for unofficial leaks, and it's certain that some stores are responsible for official leaks—or "previews," as they're called. Lowes, for instance, has already released a preview of items that'll be on sale throughout Black Friday weekend. Last year, Walmart went ahead and posted its Black Friday specials on its Facebook page two weeks in advance. For the 2012 holiday season, Walmart has posted its Black Friday sales online two weeks ahead for all to see as well.
(MORE: Time It Right: Sweet Spot Emerges for Snagging Best Holiday Gift Deals)
A dealnews post about Black Friday ad leaks explained that while retailers don't want information to leak too early—that'll give the competition more than enough time to react—they also are known to use leaks to build excitement and attract shoppers:
Some retailers will offer sneak peaks or perks (such as early ad releases) for shoppers who sign up for email alerts, "Like" a Facebook page, or follow the store on Twitter; this is precisely what Walmart did last year. This tactic allows retailers to gather information about shoppers, build email or distribution lists, and secure Black Friday shoppers. All combined, this dangling of information is a retailer's second most compelling sales trick, after the deals themselves. It's all part of the plan to drive sales and loyalty — and get attention.
What about the deals themselves? Judging by what's been leaked (released?), it appears they'll be the usual mix of eye-popping bargains, decent values, and so-so prices. Often in these ads, the amount one saves is way overstated.
For example, in the Staples brochure posted at bfads.net (and later published at Staples.com), a SanDisk 8GB SD card is shown on sale for $4.99—a supposed savings of $25 off the original price of $29.99. But does anyone ever pay $30 for such a card? Of course not. The same item is priced right now at Staples for $9.99, or $7.49 at toysrus.com—where, interestingly, the original price is listed at $14.99, not $29.99. But saving $2.50 isn't nearly as exciting as saving $25, hence the approach of Staples.
(MORE: By Matching Online Prices, Are Best Buy and Target Doing Exactly What Amazon Wants?)
While it's impossible to verify where the leaked ads come from or which of them are legitimate, there's one thing we can all bank on—and it's that Black Friday, and the entire holiday shopping season, will be full of pricing shenanigans like this.


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There were 320,000 first-time claims for unemployment insurance filed last week, the Employment and Training Administration reports.
Not only is that 15,000 fewer than had been filed the week before, it's also the lowest number for any single week since before the U.S. economy officially slipped into its most recent recession, in December 2007.
According to historical data kept by the agency, the last time claims for jobless benefits were lower in any single week was in October 2007. The last time claims for a single week were within a couple thousand of last week's level was in January 2008, just after the recession began, when they totaled 322,000 one week and 321,000 the next.
During the recession, which officially ended in June 2009, claims reached a peak of 670,000 during one week in March 2009. For most of the past two years, they have stayed in a range of 350,000 to 400,000 per week.
Bloomberg News says last week's decline signals that "the U.S. job market continues to mend."
Reuters writes that the data are "hinting at a pick-up in job growth in early August." It also notes:
"The four-week moving average for new claims, which irons out week-to-week volatility, fell 4,000 to 332,000, the lowest level since November 2007."
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