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Hey, Jennifer P., let me see that Tootsie Roll!!
Jamie H. considers this next one to be the "pride and joy" of her cake portfolio, and it's easy to see why. Hey, I don't mean to gush, but just look at the hand-piped detail on this beauty:
Hey there, Delilah, give me a break: your submission is sooo making me hungry:
And no, I am not going to call Bridgitte a "Smartie-Pants" for sending this next one in:
Those are individual cakes in there, and the whole thing was just under 2 feet long. How creative is that: just open the wrapper and everyone gets their own mini-cake! Foster's Frostings, if I were wearing a hat right now, I would totally tip it to you.
For you PEZ fans, Dani M. found this one made by Rebecca V.:
Plus, Rebecca explains how she made it here.
And lastly, a few adorable candy "medleys":
Those lollipops and truffles are just the cutest, and the sundae reminds me of the nifty Play-Doh ice cream parlor set I had when I was little - although a lengthy Google search has left me high and dry in the photo department. Drat. I did find the commercial that goes "A tisket, a tasket, a flower-making basket!" though - remember that thing?
And I suppose this post wouldn't be complete without a CandyLand tribute. Jackie S. submitted this one by Cake Central member YoursTrulyTx:
The only "real" candy here is the candy canes. And again, I'm an absolute sucker for those lollipops. (Get it? "Sucker?" Ah, I am on FIRE today.)
As always, if you'd like to nominate a Sweet, send it to Sunday Sweets [at] Cake Wrecks [dot] com.


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CairoContent is used to describe the content that a surface will contain, whether color information, alpha information (translucence vs. opacity), or both.
Note: The large values here are designed to keep CairoContent values distinct from CairoContent values so that the implementation can detect the error if users confuse the two types.
The surface will hold color content only.
The surface will hold alpha content only.
The surface will hold color and alpha content.

subset: commoncrawl


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At least 10 states considering Internet gambling bills
ATLANTIC CITY, N.J. - At least 10 U.S. states are considering bills to legalize or expand Internet gambling this year, according to a group that tracks gambling-related legislation worldwide.
But the Gambling Compliance survey also finds slim chances for a national law to regulate Internet poker, predicting a major effort by online gambling opponents to block it in Congress.
So far, three states allow Internet gambling: New Jersey, Nevada and Delaware. The report says proposals for new or expanded Internet betting could be considered in California, Colorado, Hawaii, Illinois, Iowa, Louisiana, Massachusetts, Mississippi, New Jersey and Pennsylvania.
"In 2013, 10 states considered legislation that would legalize online casino-style gambling, which was a historic high," said Chris Krafcik, the group's research director. "This year is shaping up to be at least as busy."
In California, one of the largest potential markets, Indian tribes are trying to agree on how to legalize Internet poker. Tribal leaders from two coalitions met last month and said they made progress but still need more time to work out an accord. The report said a bill is likely to be acted upon before an Aug. 31 deadline.
A bill in Mississippi that would have legalized Internet gambling died Tuesday when the state legislature failed to act on it.
Gambling Compliance also says Nevada may consider expanding online gambling, which is currently limited to poker.
It predicts Delaware, where Internet gambling is off to a slow start, will seek cross-border agreements with other states to expand the pool of bettors, a tactic New Jersey also is considering. A bill awaiting consideration in the New Jersey legislature would create a new class of licensing to permit interstate and foreign bets to be taken by the Atlantic City casinos.
New Jersey's 15 Internet gambling sites took in nearly $8.4 million between their late November launch and the end of last year. The state will release January revenue figures next week.
The report holds out little hope for a national bill legalizing Internet poker, noting that it is a midterm election year where anything politically risky is unlikely to be enacted. In fact, it said proponents and opponents of Internet gambling are jockeying for position in the U.S. Senate, which is considering a blanket prohibition on Internet gambling.
That is the goal of Las Vegas billionaire Sheldon Adelson, who is funding a campaign to ban online gambling.
On the pro-Internet gambling side, Caesars Entertainment lobbied more heavily last year than any other group to legalize Internet gambling at the federal level, according to the report.
The report also predicted a handful of other states will consider joining Georgia, Illinois and Minnesota in permitting lottery tickets or games to be purchased or played online.


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Ingedients (Quick-n-Easy alternative in red)
1 cup walnuts, toasted (toasting optional to save time)
3 sweet red peppers, roasted (or use one 12-oz. bottle roasted red peppers)
2/3 cup plain bread crumbs (or throw one piece pita bread in food processor)
3 cloves garlic
3 T. fresh lemon juice (don't you dare use the fake stuff)
1 T. paprika
1 tsp. cumin
1 tsp red pepper flakes (to taste)
1 tsp. salt
1/2 tsp black pepper
2 T. pomegranate molasses* (2 T. pomegranate juice, optional)
3 T. olive oil
Extra olive oil, moroccan black olives and spring of mint for garnish
* See recipe for pomegranate molasses below


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I hadn't used one of my favorite books in quite a while and looking at its cover I knew exactly what recipe to choose from it. Yes, strawberries again – I've warned you, remember? :D
This cake is so pretty I'd an eye on it since buying the book, but I ended up making other cakes from it and all of a sudden the strawberry season was gone. I would not make the same mistake this time, oh, no!
It is, indeed, a beautiful dessert and it tastes wonderful, but it's really unstable and difficult to slice (even after 5 hours in the fridge, more than the recipe calls for). There was some filling and cream left, so combined them with some cake scraps to make a trifle:
Sky-high strawberry shortcake
from Sky High: Irresistible Triple-Layer Cakes
5 tablespoons (70g) unsalted butter, room temperature
¾ cup (150g) caster sugar*
1 teaspoon vanilla extract
2 eggs
1 ½ cups (210g) all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup (160ml) buttermilk
Fresh strawberry filling:
4 cups strawberries, small if possible
2 teaspoons rosewater
2 teaspoons vanilla extract
½ cup (100g) caster sugar*
Whipped cream:
1 ½ cups (360ml) heavy cream
2 tablespoons caster sugar*
a few whole strawberries, sliced in half if desired, leaves on
Start by baking the cake: preheat the oven to 180ºC/350ºF. Grease the bottoms and sides of three 15cm (6in) round cake pans. Line the bottom of each with a round of parchment or baking paper and grease the paper.
In a large mixing bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition.
Sift together the flour, baking powder and salt. Add these dry ingredients to the batter, alternating with the buttermilk, in 2 or 3 additions. Beat well. Divide the batter among the three prepared pans.
Bake the cake layers for 20-25 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then invert onto wire racks, carefully peel off the paper and allow to cool completely – I removed the paper after the cakes were completely cool.
Now, the filling: wash and hull the berries and slice into pieces about the thickness of a nickel. Place in a bowl and add the rosewater, vanilla and sugar. Stir to coat them well, cover the bowl, and let the berries macerate at room temperature until they exude their juices, about 1 hour.
Whip the cream: in a large chilled bowl, with chilled beaters, whip the cream with the sugar until stiff – there will be about 3 cups.
Assembling the cake: place one cake layer, flat side up, on a small cake stand or serving plate. Top with 3/4 cup of the fresh strawberry filling, spooning it over the entire layer and making sure any juices go onto the cake layer and not the plate, if possible. Top this with 1 cup of the whipped cream, spreading it evenly over the berries. Repeat with the second cake layer and another ¾ cup filling and 1 cup whipped cream. Top with the final cake layer flat side up. Cover with the last of the whipped cream and garnish with the whole berries. For best flavor, cover the dessert with a cake dome or loose plastic wrap and refrigerate for about 2 hours before slicing. Serve with the remaining strawberry filling on the side.
* I used vanilla infused sugar
Serves 8-10


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From NPR News, this is ALL THINGS CONSIDERED. I'm Robert Siegel. A concert pianist believed to be the oldest survivor of the Holocaust died yesterday in London. Alice Herz-Sommer was 110 years old. As NPR's Mandalit Del Barco reports, she's the subject of a film that's up for an Academy Award this weekend.
MANDALIT DEL BARCO, BYLINE: Despite the cruel hardship she lived through, Herz-Sommer always believed life was beautiful.
ALICE HERZ-SOMMER: Every day, it's beautiful.
BARCO: In the film, "The Lady in Number 6," she talks about her life.
HERZ-SOMMER: I am full of joy in my house, for instance. I am the only one who is laughing.
BARCO: She says her positivity and music pulled her spirit through the Holocaust.
HERZ-SOMMER: I felt that this is the only thing which helps me to have hope.
BARCO: Herz-Sommer was born into a German-speaking Jewish family in Prague when it was still a part of the Austro-Hungarian Empire. As a child, she knew Franz Kafka and Gustav Mahler. She took piano lessons from a protege of Franz Liszt. She was teaching piano and performing when she met her husband. They had a son, Rafael.
But when Hitler occupied Czechoslovakia, the three of them were sent to Theresienstad, a way station for Jews being sent to the death camps. It was also a show camp for the Nazis. There, Herz-Sommer and other musicians were able to give concerts. She played hundreds of compositions by memory.
HERZ-SOMMER: And as (unintelligible) can play, it can't be so terrible. The music, the music. Music is at the first place of art. It brings us on an island with peace, beauty and love.
NICK REED: She would always find a gem in what everyone else would see as bad.
BARCO: Nick Reed is executive producer of the film that's nominated for a short documentary Oscar.
REED: One of her famous quotes is, you know, I will never hate because hatred only brings hatred and again that speaks to her feeling that that's just a waste of energy, that doesn't help you lead a happy life whatsoever.
BARCO: In 1944, Herz-Sommer's husband was sent to Auschwitz and then Dachau where he died. After the war ended, she lived in Israel and later London at the urging of her son who became a concert cellist. When he died at the age of 64, she again found comfort in music.
BARCO: Here she is in 2006. In fact, into her 90s, Herz-Sommers swam and walked every day and played the piano, her same repertoire of Schubert, Schumann, Bach and Beethoven and Chopin on the piano - her favorite repertoire.
HERZ-SOMMER: Music is a dream. Music is a dream.
BARCO: Pianist Alice Herz-Sommer, gone at the age of 110. Mandalit Del Barco, NPR News. Transcript provided by NPR, Copyright NPR.


text:
Gary Gygax, in an interview he gave in 1999, talks a little about the genesis of Imagine and its ultimate fate. Like most things Gary said after his departure from TSR, you have to take much of it cum grana salis, but it's interesting nonetheless.
It was my plan for TSR UK to publish a UK version of "Dragon" magazine. This I meant to be named "Royal Dragon" and its content were to be about 50% that taken from "Dragon" the balance, and all ad space, coming from contributors and advertisers in the UK. Don Turnbull did not favour this plan and eventually he convinced the Board of Directors that his "Imagine" magazine was a superior idea. I was dubious, but I agreed. As a matter of fact, the magazine never showed any substantial profit, generally ran at a loss from a purely financial standpoint. Of course, the advertising and promotion of the TSR line and the goodwill the publication generated, justified its continuation for the time. Had the expense of half the content, general layout too, been absorbed by "Dragon" magazine, which was then generating a profit of something like a million dollars annually, and the name I urged been used so as to make it clear that it was tied to the D&D game, I believe the publication would have made a profit, been more effective and still satisfied the individual tastes of the British gaming audience. That is a moot question now, certainly.I'll return to Gygax's comments periodically, as I discuss the thirty-one issues of Imagine in the months to come.
As for lower echelon staffers believing that they were paid to be independent critics of TSR products, somehow being given free rein to exercise their budding critical talents, I can only shake my head in wonderment at such hubris. Biting the hand that feeds one has always been considered in bad taste. If such persons felt so overwhelming an urge to be independent, they should have sought employment elsewhere or struck out on their own. In short, I have absolutely no sympathy for such views. The very reason for their employment was to promote the TSR line and its success paid the wages for their livelihood.
What's most immediately interesting about issue #1 is how much material it includes for complete neophytes. There's "The Beginner's Guide to Role Playing Games" by Jim Bambra and Paul Ruiz, which is accompanied by a comic strip called "The Adventures of Nic Novice," which focuses on explaining just what a RPG is. Then, there's Roger Musson's "Stirge Corner" column, where he reminisces about his first encounter with RPGs and how he had to wrap his mind around the concept of a game with "no restrictions." I find myself wondering if roleplaying games were still a largely alien concept in the UK in 1983 or if these articles were simply meant as a way to entice newcomers to the hobby into picking up a copy of the magazine.
"QB-161-01: Antares" by John E. Black is a fiction piece about virtual reality "cubes" and the consequences of one man's use of them. Dave Pringle offers up book reviews and the pseudonymous Gordius presents a mind-bender in the "Illusionary Script" feature. Michael Brunton and Graeme Morris co-author a D&D adventure called "The Beacon at Enon Tor," which is designed for use with the recently-released Frank Mentzer-edited Basic Set. Morris also provides "D&D Players Association News," as well as (again with Brunton) the "Dispel Confusion" column, which answers questions about AD&D and Star Frontiers game rules. "Turnbull Talking" is for TSR UK's head honcho, Don Turnbull, to talk about whatever is on his mind.
Peter Tamlyn's "Tavern Talk" is a column devoted to "the amateur side of the hobby," focusing on conventions, fanzines, and the like. Meanwhile, Jim Bambra reviews Star Frontiers and Paul Cockburn reviews Judge Dredd. Michael Brunton returns in a lengthy piece called "Figure Painting," where he talks about how to paint miniature figures for use with RPGs. Rounding out the issue is a brief "Letters" column (understandably so, since this is issue #1) and a comic by Ian Williamson called "The Sword of Alabron," which is notable for featuring an explicitly Scottish dwarf (he is identified as such and even wears a kilt). Is this the first instance of that now hoary gaming stereotype?
What's most notable looking at Imagine #1 is how much less polished it is than contemporary issues of Dragon. At the time, that probably would have put me off -- I felt similarly about White Dwarf -- but nowadays I find it not only charming but positively a point in its favor. There's also a lot more emphasis on the amateur side of the hobby, with lots of ads for fanzines, local cons, and the like. Though clearly a house organ for TSR UK, Imagine nevertheless feels a lot more "open" than did Dragon, which is precisely what Gygax was complaining about in the interview quoted above. Me, I like that and I suspect it's one of the defining characteristics of this magazine.


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This Is the Manicure You Should Get, Based on Your Astrological Sign
Pamper Mom With These Easy At-Home Spa TreatmentsRelaxing recipes for homemade beauty treatments for mom, from spa owners and beauty experts |
Older comments
I LOVE these DIY alternatives. Epsom salts (just about pure Magnesium) really work to soothe aches and pains. Baking soda softens skin and relieves rashes, as does oatmeal.
by GigiSD Saturday, April 13, 2013 at 10:18PM Report as inappropriate
I love homemade beauty products! Ill be sure to try most of them
by lacole505 Saturday, January 19, 2013 at 08:33PM Report as inappropriate
I would be hard for me to get past the thought that I'm wasting good food. Honey mask? I'll be eating out of the jar before it even reaches my hair.
by Helmi Friday, January 18, 2013 at 03:42AM Report as inappropriate
these ideas really do work, ive tried them before
by aishak55 Thursday, January 17, 2013 at 04:59PM Report as inappropriate
Very good ideas, but I';d probably visit the spa before doing these.
by robyne00 Friday, October 19, 2012 at 04:42PM Report as inappropriate
I love home made beauty treatments
by TBjunkie Wednesday, May 16, 2012 at 07:57PM Report as inappropriate
Awesome article! I bookmarked it! I cannot wait to try most of these recipes!
by brumzoo Wednesday, April 11, 2012 at 11:51AM Report as inappropriate


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What Is MLB SimMatchup?
SimMatchup Baseball is where those age old debates get answered: The 1927 New York Yankees or the 1975 Big Red Machine -- who wins? Alex Rodriguez versus Sandy Koufax -- does he go yard or whiff in our sim game?
Quick Tips
Choose each team, press "Set Away/Home", then "Play Game" and our free fantasy baseball simulation will crank out the results.


text:
Well, we're going to talk about college football now.
MONTAGNE: College football season is in its second week. Each season brings exciting plays and game heroes. But Frank Deford says the real heroes are often overlooked. He points to an educator who decided to speak up.
FRANK DEFORD: So much about big-time college sports is criticized. But the worst scandal is almost never mentioned; the academic fraud wherein the student-athletes, so-called, are admitted without even remotely adequate credentials and then aren't educated so much as they are just kept eligible.
The reason this shameful practice seldom surfaces is because all the major conference schools are guilty and everybody - presidents, trustees, coaches, media, fans - everybody accepts the corruption. Only occasionally does the truth bubble up. Enter Mary Willingham at the University of North Carolina. She was a learning specialist, working with the Tar Heel athletes who needed study help. And invariably, almost all of the most unqualified were from the revenue sports, football and basketball. She was so appalled at the academic inability of so many players that she began to speak out about the terrible hypocrisy.
Meanwhile, the university removed her from working with athletes, reduced her title and, she says, "doubled my workload. They're trying to get rid of me," she told me. Fans of the Tar Heel teams treat her unkindly. This invariably happens to college sports whistleblowers who dare reveal what is called a dirty little secret, wink-wink; but which is, in fact, a filthy, big lie.
Imagine, showing up at college, Ms. Willingham says, with reading, writing and vocabulary skills so below your classmates that nothing makes sense. She found some athletes admitted to Chapel Hill, one of the most elite public universities in the country, with fourth-grade reading skills. Worse, some are, simply, non-readers. More upsetting, she found cheating rampant. It troubles her, she admits, that she herself lied about that, filling out boilerplate NCAA forms that affirmed that there was no cheating. But everybody does it. Just tell the NCAA what it wants, and sell more tickets.
What is so sad, Ms. Willingham says, is that almost all the academically deficient players whom she worked with wanted to learn, wanted an education. But their time and energy were eaten up by their sport. There wasn't enough time left over for the student-athletes to try to become students.
But understand, as another college year begins - or, more visibly, as another college football season begins, that what goes on at Chapel Hill is substantially no different than the way athletic programs are run across the country. It's the only way to win. As Ms. Willingham says she's been told so often: Athletics is in charge of the university. She doesn't want to believe that because among other things, she says that she loves the University of North Carolina. She loves that place of learning.
MONTAGNE: Commentator Frank Deford joins us each Wednesday.
Copyright © 2013 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.
NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR's programming is the audio record.


text:
To Ukraine now where tensions continue to rise between that country's new government and Russia. Yesterday, pro-Russian soldiers held a standoff at a Ukrainian military base and although it seemed to end without incident, it shows just how quickly the situation has become militarized. We're joined now by Steven Erlanger, reporter for the New York Times, who's in Kiev. Steven, thanks so much for being with us.
STEVEN ERLANGER: Happy to be here.
SIMON: What do we know about this standoff yesterday in Crimea?
ERLANGER: Well, it ended in the middle of the night and it ended without bloodshed. It seems to have been a sort of test by the local Russians at this particular base. They drove a truck at gates, they went into a compound, but no shots were fired. The two commanders negotiated and then the Russian's left, so it was very hard to get any real lessons out of it except as a reminder that the thin Ukrainian military on Crimea which was never there to defend Crimea are essentially hostages. They've been taken prisoners by these Russia soldiers in unmarked uniforms and it's becoming a big issue for the Ukrainian government because they don't want to give the Russian's a provocation to actually fire on anybody and pretend that there's some kind of war. At the same time, they have people who have sworn their duty to Ukraine, who are standing tall and brave and calm but really are effectively being held hostage to larger the geopolitical problems.
SIMON: Crimea's local parliament announced it's going to hold a referendum in a week on whether to join Russia or remain part of Ukraine. Do you need a crystal ball to - well, if you had one, how do you think that vote might fall?
ERLANGER: Well, my crystal ball tends to be a little cynical. I mean, I think Moscow ordered up this referendum and Moscow will decide how it goes, to have the vote go in favor of joining the Russian Federation. The other option is increased autonomy within Ukraine, so that gives some room for negotiation for this week and I think in the end probably Putin hasn't decided which way to go, but his options are quite clear.
If he chooses to have Crimea vote that way he will. There will be no international observers at this election and there will be no people watching the counting. And if you actually ask the Crimean population, which are majority, you know, ethnic Russian, it would still be a very narrow thing. It wouldn't be quite as obvious. Many of them, including the Crimean Tatars want to stay within Ukraine, but there's a lot of pressure there and there are armed people on the streets.
It's not a comfortable situation and, you know, I think the vote will be whatever Putin decides it will be.
SIMON: And do you have a feeling for how the Ukrainian government might respond?
ERLANGER: Well, they've made their response quite clear, which is that they say it's not constitutional because I think Article 73 of the Ukrainian constitution says any border changes have to come from a referendum in all of Ukraine. So they don't recognize the legality of this referendum. They don't even recognize the legality of the Crimean so-called government because these people took power and throughout people appointed by Kiev, and they are quite confident that the international community won't recognize the legality of this referendum either.
But of course, none of that will matter if Russia decides to keep Crimea.
SIMON: Steven Erlanger of the New York Times in Kiev. Thanks so much for being with us.
ERLANGER: Thank you, Scott.
(SOUNDBITE OF MUSIC) Transcript provided by NPR, Copyright NPR.


text: The College provides this information for your convenience and assistance, but does not accept responsibility for the nature of the housing facilities. None of the facilities have been examined or approved by College personnel. Neither Lake Land College nor any of its agents or employees assume responsibility for any lease or rental agreements and cannot be held liable for nonpayment or damage.


text:
Let's turn now, to the economics of a good meal. Tyler Cowen is an economist, author of the blog Marginal Revolution, and a serious eater. He seeks to use his understanding of economics to zero in on the best food and best restaurants, and he shares what he's learned in a book called "An Economist Gets Lunch." Cowen is a fan of local food. But for the taste, not because he thinks it will save the world.
TYLER COWEN: I've been a foodie most of my life. I started when I lived, for a year, in Germany in my early 20s, and here was this new food environment and I decided I needed to make sense of it. And I found it was the rules of economics that do the best job. Food is a capitalist product of supply and demand.
INSKEEP: Well, let's talk about that a little bit, because, of course, a lot of people who are arguing about food or arguing for local foods, for example, will be making an argument that well, they'll be arguing that it's worth it to pay a little more. They're arguing about something a little beyond pure supply and demand, aren't they - are arguing for a different set of values.
COWEN: It's still an economic issue. Local foods are, in general, not more environmentally efficient.
INSKEEP: What do you mean?
COWEN: Imagine a small local farmer who is making a lot of trips with his truck, that eats up a lot of gasoline. That is not environmentally efficient. The way to make the world a better place, through your eating, is simply to eat a bit less meat. Local is sometimes good, sometimes bad. But even when it's good, its environmental impact is relatively small compared to other possible improvements.
INSKEEP: So the thing to do, is just become a vegetarian, or go in that direction.
COWEN: Or eat less meat and make fewer car trips. Those are the most effective things you can do, rather than doing things that make you feel you're cool or trendy.
INSKEEP: Now, you're not a vegetarian.
COWEN: I'm not a vegetarian. But I think people who are vegetarians, they are actually more virtuous than the rest of us. I think they should be admired.
INSKEEP: Now one of the parts of this book, you simply are going to restaurants - at home and overseas - and you end up with a bunch of little aphorisms or rules for how to locate a restaurant that is good. You write that you're cautious about restaurants with lots of beautiful women in them.
COWEN: Correct. Men will go to those restaurants, no matter what, for an obvious reason. Typically those restaurants are very good in their first six months. They get good reviews. They become hot spots, and then they stay that way and the quality slowly declines.
INSKEEP: Now that seems related, in a way, to another thing that you say - and other people have said as well - avoid city centers. Avoid really busy areas if you're looking for good food.
COWEN: Their rent is too high. They have to do high volume. If a place is hard to find, very often that's a good sign.
INSKEEP: Are all of these things connected, in that basically, you think that when circumstances are such that a restaurateur does not have to work that hard to get clients, they're not going to produce good food. And if they have to work hard, they will?
COWEN: That's correct.
INSKEEP: And you go on to say, if you need to ask where to eat, ask a person between ages 35 and 55.
COWEN: Well, that depends on the context. Let's take the example of Nicaragua. Men eat out more than women do, for sociological reasons. And Nicaraguans who are young are more likely to seek out, say, American fast food. So if you're in Nicaragua, you should probably be asking a man who is somewhat older, and best of all, involved in the transportation business, so he is mobile and going around and having to eat a lot of meals out.
INSKEEP: Kind of an older cab driver, like the one you grab at the beginning of the book.
COWEN: Exactly.
INSKEEP: What if you're in Topeka, Kansas?
COWEN: If you're in Topeka, Kansas, you should probably - if you're not a vegetarian - simply eat the steak. Steak, corn and salad are very good in Kansas.
INSKEEP: Well, now that's really interesting. You seem to favor regional specialties for their taste, which is different than saying you favor local food for the environmental effect.
COWEN: That's correct.
INSKEEP: But you're all about local food for the taste, pretty much.
COWEN: A lot of local food is very tasty. I'm very happy to eat it. I just don't think it's the same thing as saving the world.
INSKEEP: Why do you also say that it is better if you go into a restaurant and people are screaming at each other?
COWEN: If people are screaming at each other, it means they feel comfortable there. It means they are regular customers. I'm not saying all such places are good, but when you see the screaming you could start drawing some inferences that it's cooking for people who really know what they're eating.
INSKEEP: In a way, you suggest profiling a restaurant. You could peek your head in the door and look around, and ask yourself - you write at one point - whether the people in there look like someone like you, or someone who would like the kind of food you like.
COWEN: Absolutely. Just see who's there, what kind of expression is on their face, how are they dealing with each other, do they look like they're serious about the food, and make a judgment.
INSKEEP: If they're smiling, you're not - you're less likely to stay.
COWEN: It's a mark of suspicion, and I think they're there to socialize. And if you go to the very best, very finest restaurants, or if you go to the very best sushi counters in Tokyo, it's remarkable how many of the people are not smiling. It looks like a deeply grim, serious exercise, and that's where I want to be.
INSKEEP: You're smiling now.
INSKEEP: What kind of a dinner companion are you?
COWEN: I think I'm a lot of fun. But...
COWEN: It's not for me to judge.
INSKEEP: Well, if someone sees you having a lot of fun, they'll run the other way, according to your advice.
Well, Tyler Cowen, thanks very much.
COWEN: Thank you.
INSKEEP: And the name of the book is "An Economist Gets Lunch: New Rules for Everyday Foodies." Transcript provided by NPR, Copyright NPR.


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Neo1973 compatible cellphone providers
From Openmoko
(NOTE: the Neo1973 GTA01 (and currently the GTA02) is a tri-band GSM device, not a quad-band device. It seems that there are two configurations available: 900/1800/1900 MHz, commonly referred to as "European tri-band" and 850/1800/1900 MHz, tri-band for North America. Each will have some support in most parts of the world, but look at your carrier options to see which is best for you
The Neo1973 uses tri-band GSM (900/1800/1900 or 850/1800/1900 MHz) so any GSM provider in the world should be compatible. In general, when you are looking for a mobile solution in your region, you would need to be aware of:
- the network coverage of available providers
- different tariffs of these providers
and choose the one that is right for you. If you haven't had any experience with GSM coverage in your area, you may want to inquire locally from the available providers and people you know that may already have experienced GSM at your location. You may also want to subscribe to our mailing list. If you have doubts about the coverage for your area, you may want to borrow a GSM phone or buy an inexpensive one so that you can get a feel for how the Neo1973 will work in your area. You can help keep your cost down by using a prepaid card for your testing.
Here is some information on Prepaid GSM cards:
Think twice before choosing a tariff with long duration contracts (more than 12 months), because prices for the GPRS data tariffs are likely to lower in many countries. Also, long duration contracts are mostly combined with hardware (ie: free or steeply discounted phone with a 24 or 36 month contract). It will be worth your while to shop around for competing offers from the different providers in your area.
We chose the GSM network format for the Neo1973 because GSM is in use by more countries than any other mobile phone standard. As a result, you will have better coverage with the Neo1973, and we felt that it was the best choice for our Openmoko devices. When the Neo1973 is successful, and we believe that it will be, we will be developing new devices that we will be bringing to market. They will be running Openmoko and supporting additional mobile phone network standards as well. So if GSM is not available in your area (ie: some areas in the USA), Openmoko will be bringing other options to market in the future.
Below is a list of Neo1973-compatible providers around the world. In some countries there is also three using UMTS but should support roaming. Please help by filling this out alphabetically:
There is also a Carriers page that should be merged with this section.
- China Mobile (CMCC) (English - Simplified Chinese)
- China Unicom (English - Simplified Chinese)
Czech Republic
- Tele2 - Very low rates for GPRS. You can get 3GB of bandwidth for 675EEK(~43€) per month.
- Elisa - With M-internet plan you get free access to Elisa wifi hotspots
- Cubio
- Dna - Also a roaming network operator (Network operated under the name Dna Networks Ltd)
- Elisa - Also a roaming network operator.
- Go mobile
- Hesburger - Do you want sim card(s) with that?
- Kolumbus - Strangely they don't offer their website in English, but they're a part of the Elisa.
- Teliasonera - Also a roaming network operator.
- Telefinland - They haven't got an English site, but they're part of the Teliasonera.
- Ålands Mobiltelefon - Only in the Åland Islands in the southwestern Finland. Also a roaming network operator.
All GSM:
According to the GSM-Association there is no GSM in Japan, except for UMTS.
(There are more)
For a breakdown of SIM-only plans, go to Bellen.com
New Zealand
- NetCom (GSM900/1800 & UMTS)
- Network Norway (GSM900 & UTMS)
- Telenor (GSM900/1800 & UMTS)
Virtual Operators:
- Onecall (Netcom and Network Norway)
- Cable & Wireles Panamá (+Móvil) (GSM850)
- Telefónica Panamá (Movistar) (GSM850)
- Ютел/Utel (GSM900/1800)
- Сибирьтелеком/Sibirtelecom (GSM-900/1800)
- Байкалвестком/Baykalvestcom (GSM900/1800)
Slovak Republic
South Africa
- Vodafone
- Movistar
- Orange
- Simyo Not yet trusted, but shoud have no imcompatibilities.
- Yoigo Not yet trusted, but shoud have no imcompatibilities.
Operators with their own physical networks:
Virtual Operators:
- Swisscom Mobile (including virtual Migros Budget Mobile tested with FSO unstable)
- Sunrise(including virtual yallo)
- Orange
- Chunghwa Telecom
- Far EasTone Telecommunications Co Ltd
- KG Telecom
- MobiTai
- Taiwan Mobile Co.Ltd
- MTS Ukraine (including virtual Jeans, Ecotel)
- Kyivstar (including virtual DJUICE, Mobilych)
- life:)
- Beeline
- Golden Telecom
- PrivatMobile
United Kingdom
- Virgin Mobile
- Vodafone
- Orange
- T-mobile
- 3 There is a rumour that 3 use technology that blocks detect phones that are not capable of 3G from their 2G network. If this rumour is true, then 3 would not really be compatible with the GSM-only Neo1973
United States
- AT&T - (Was Cingular)
- Cellular One/Dobson Cellular - Their Prepaid Cellular page says it works with any GSM phone. However according to Wikipedia [1] they are possibly being acquired by AT&T, so it's unknown whether they will stay GSM or not.
- T-Mobile - Works with Neo1973 using manual GSM commands w/prepaid SIM.
- Other (more local) GSM-network providers can be found at GSMworld.com
- UNICEL - Has just been purchased by Verizon Wireless (Aug/1/07), they are planning on take down their GSM Network except to support roaming GSM customers. GSM customers will be transition to CDMA. :(
- Wikipedia has a list of providers and technologies here. Only GSM networks are compatible with the Neo1973.
- PrepaidGSM.net information about GSM prepaid cards in the USA
- Ancel -
- Digitel - This works on the 900Mhz band.
- Movistar - Previously named Telcel. It is moving from CDMA to GSM, but currently all its new phones are GSM. They work on the 850 Mhz band.
Rest of World (Africa, Asia, Australia, Europe, South America)
- almost all use GSM thus they are compatible
(More info available at: GSMworld.com)
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Darby Synopsis: 5. Colossians to Revelation
Titus 1 (#73286)
Titus 1
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Darby Synopsis: 5. Colossians to Revelation
John Nelson Darby
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The subject of the book: its character and tone
Here, in Titus, the Apostle says expressly that he had left him in Crete to set in order things that were yet wanting and to establish elders in every city. Although more or less the same dangers presented themselves to the mind of Paul as when writing to Timothy, yet we find that the Apostle enters at once upon his subject, with a calmness which shows that his mind was not preoccupied in the same way with those dangers, and that the Spirit could engage him more entirely with the ordinary walk of the assembly; so that this epistle is much more simple in its character. The walk that becomes Christians, with regard to the maintenance of order in their relationships to each other, and the great principles on which this walk is founded, form the subject of the book. The state of the assembly comes but little before us. Truths that flow more entirely from the Christian revelation, and that characterize it, have more place in this epistle than in those addressed to
Timothy. On the other hand, prophecies concerning the future condition of Christianity and the development of the decline that had already commenced are not repeated here. While stating in a remarkable way certain truths with respect to Christianity, the tone of the epistle is more calm, more ordinary.
The promise of life and the revelation of God as the Father distinguishing Christianity from Judaism
The promise of life is particularly spoken of here as well as in Timothy. Moreover, this promise distinguishes Christianity, and the revelation of God (as the Father) in Christ, from Judaism.
The great boundaries of Christianity set forth as characterizing Paul's apostleship and the subject of his ministry
But in this epistle the great boundaries of Christianity are set forth at the outset. The faith of the elect, the truth which is according to godliness, the promise before the world began of eternal life, and the manifestation of the Word of God through preaching are the subjects of the introduction. The title of "Saviour" is here, as in Timothy, added to the name of God as well as to that of Christ.
The revelation of a life subsisting before the world was; the faith of the elect
This introduction is not without importance. That which it contains is presented to Titus by the Apostle as characterizing his apostleship, and as the special subject of his ministry. It was not a development of Judaism, but the revelation of a life and of a promise of life which subsisted (that is, in Christ, the object of the divine counsels) before the world was. Accordingly, faith was found, not in the confession of the Jews, but in the elect brought by grace to the knowledge of the truth. It was the faith of
the elect:
this is an important truth, and that which characterizes faith in the world. Others may indeed adopt it as a system; but faith is in itself the faith of the elect.
Among the Jews this was not the case. The public confession of their doctrine, and confidence in the promises of God,
to everyone who was born an Israelite. Others may pretend to the
Christian faith; but it is the faith of the elect. Its character is such that human nature neither embraces it nor conceives it, but finds it to be a stumbling-stone. It discloses a relationship with God, which to nature is inconceivable and at the same time presumptuous and insupportable. To the elect it is the joy of their soul, the light of their understanding, and the sustainment of their heart. It places them in a relationship with God which is all that their heart can desire, but which depends entirely on that which God is; and this the believer desires. It is a personal relationship with God Himself; therefore, it is the faith of God's elect. Hence, also, it is for all the Gentiles as well as the Jews.
Faith in the heart and confession of the truth before men
This faith of God's elect has an intimate character in relation to God Himself. It rests on Him, it knows the secret of His eternal counsels-that love which made the elect the object of His counsels. But there is another character connected with it, namely, confession before men. There is the revealed truth by which God makes Himself known and claims the submission of man's mind and the homage of his heart. This truth places the soul in a true relationship with God. It is truth according to godliness.
The confession of the truth, therefore, is an important character of Christianity and of the Christian. There is in the heart the faith of the elect, personal faith in God and in the secret of His love; and there is confession of the truth.
The hope of faith-eternal life having its source in God
Now that which formed the hope of this faith was not earthly prosperity, a numerous posterity, the earthly blessing of a people whom God acknowledged as His own. It was
life eternal,
promised of God in Christ before the world was, outside the world and the divine government of the world and the development of the character of Jehovah in that government.
It was eternal life. It is in connection with the nature and with the character of God Himself; and, having its source in Him, proceeding from Him, it was the thought of His grace, and declared to be such in Christ, before a world existed into which the first man was introduced in responsibility (his failure in which is his history up to Christ, the second Man, and the cross in which He
bore its consequences for us, and obtained that eternal life for us in its full glory with Himself) and which was the sphere of the development of God's government over that which was subject to Him-a very different thing from the communion of a life by which one participates in His nature, and which is its reflection. This is the hope of the gospel (for we are not speaking of the assembly here), the secret treasure of the faith of the elect, of which the revealed Word assures us.
Life eternal promised before the world began
"Promised before the world began" is a remarkable and important expression. One is admitted into the thoughts of God before the existence of this changing and mingled scene, which bears witness of the frailty and sin of the creature-of the patience of God, and His ways in grace and in government. Eternal life is connected with the unchangeable nature of God; with counsels which are as abiding as His nature, with His promises, in which He cannot deceive us, and to which He cannot be unfaithful. Our portion in life existed before the foundation of the world, not only in the counsels of God, not only in the Person of the Son, but in the promises made to the Son as our portion in Him. It was the subject of those communications from the Father to the Son, of which we were the objects, the Son being their depositary.
Marvelous knowledge which has been given us of the heavenly communication of which the Son was the object, in order that we might understand the interest which we have in the thoughts of God, of which we were the objects in Christ before all the ages!
(1. Compare
Proverbs 8:30-31
Then I was by him, as one brought up with him: and I was daily his delight, rejoicing always before him;
Rejoicing in the habitable part of his earth; and my delights were with the sons of men. (Proverbs 8:30‑31)
, and
Luke 2:14
Glory to God in the highest, and on earth peace, good will toward men. (Luke 2:14)
, and
Psalm 40:6-8
Sacrifice and offering thou didst not desire; mine ears hast thou opened: burnt offering and sin offering hast thou not required.
Then said I, Lo, I come: in the volume of the book it is written of me,
I delight to do thy will, O my God: yea, thy law is within my heart. (Psalm 40:6‑8)
, "hast thou opened" being really, "thou hast dug ears for me"-that is, prepared a body, the place of obedience, or a servant (Phil. 2); so translated by LXX and accepted in Hebrews as just.)
The Word as the communication of God's eternal thoughts in Christ, the revelation on which faith is founded
That which the Word is becomes also more clear to us through this passage. The Word is the communication,
in time,
of the eternal thoughts of God Himself in Christ. It finds man under the power of sin and reveals peace and deliverance, and it shows how he can have part in the result of God's thoughts. But these thoughts themselves are nothing else than the plan, the eternal
purpose, of His grace in Christ, to bestow on us everlasting life in Christ-a life which existed in God before the world was.
The Word
is preached, manifested (that is, the revelation of the thoughts of God in Christ). Now those thoughts gave us eternal life in Christ; and this was promised before the ages. The elect, believing, know it and possess the life itself. They have the witness in themselves; but the Word is the public revelation on which faith is founded and which has universal authority over the consciences of men, whether they receive it or not. Just as in
2 Timothy 1:9-10
Who hath saved us, and called us with an holy calling, not according to our works, but according to his own purpose and grace, which was given us in Christ Jesus before the world began,
But is now made manifest by the appearing of our Saviour Jesus Christ, who hath abolished death, and hath brought life and immortality to light through the gospel: (2 Timothy 1:9‑10)
, it is presented as salvation, but then made manifest.
Faith in a personally held, known truth: the varied
presentation of the gospel by Peter, Paul and John
It will be observed that faith here is faith in a personally held, known truth; a faith which only the elect can have, who possess the truth as God teaches it. "The faith" is used also for Christianity as a system in contrast with Judaism. Here it is the secret of God in contrast with a law promulgated to an outward people. This promise, which dated from before the revealed ages and which was sovereign in its application, was especially committed to the Apostle Paul that he might announce it by preaching. To Peter the gospel was committed more as the fulfillment of the promises made to the fathers, which Paul also recognizes, with the evangelical events that confirmed and developed them by the power of God manifested in the resurrection of Jesus, the witness of the power of this life.
John presents life more in the Person of Christ and then imparted to us, the characteristic fruits of which he sets forth.
Paul's greater intimacy of confidence in Timothy; why Titus was left in Crete, invested with authority and instructed to render him competent
We shall find that the Apostle has not the same intimacy of confidence in Titus as in Timothy. He does not open his heart to him in the same way. Titus is a beloved and faithful servant of God and also the Apostle's son in the faith; but Paul does not open his heart to him in the same manner-does not communicate to him his anxieties, his complainings-does not pour out his soul to him
-as he did to Timothy. To tell of all one sees that is heartbreaking and disquieting in the work one is engaged in- that is the proof of confidence. One has confidence with regard to the work, and one speaks of it with regard to oneself, with regard to all, and there is no restraint, no measuring how far one ought to speak of oneself, of what one feels, of all things. This the Apostle does with Timothy, and the Holy Spirit has been pleased to portray it for us. In writing to Timothy doctrine above all occupied the Apostle's mind: by its means the enemy wrought and endeavored to ruin the assembly. Bishops only come into mind as an accessory thing. Here they have a primary place. Paul had left Titus in Crete to set in order the things that were yet wanting, and to ordain elders in every city, as he had already commanded him. It is not here a question of the desire anyone might have to become a bishop, nor (in that view) of describing the character suitable to this charge, but of appointing them; and for this task Titus was furnished with authority on the Apostle's part. The necessary qualifications are made known to him, in order that he might be able to decide according to apostolic wisdom. So that, on the one hand, he was invested by the Apostle with authority to appoint them, and, on the other hand, instructed by him with respect to the requisite qualifications. Apostolic authority and wisdom concurred to render him competent to perform this grave and important work.
Apostolic care; Titus's approved fidelity furnished with
Paul's own authority; authority in the assembly of God
We see also that this apostolic delegate was authorized to set in order that which was necessary to the welfare of the assemblies in Crete. Already founded, they yet needed directions with regard to many details of their walk; and apostolic care was requisite to give them these, as well as for the establishment of functionaries in the assemblies. This task the Apostle had committed to the approved fidelity of Titus, furnished with his own authority by word of mouth and here in writing; so that to reject Titus was to reject the Apostle and, consequently, the Lord who had sent him. Authority in the assembly of God is a serious thing-a thing that proceeds from God Himself. It can be exercised through influence by the gift of God; by functionaries, when God establishes them by instruments whom He has chosen and sent for this purpose.
The qualifications of a bishop
It is not necessary here to enter upon the detail of qualifications that were needed to fill the office of bishop suitably. They are, in the main, the same as those mentioned in the epistle to Timothy. They are qualities, not gifts; qualities-outward, moral and circumstantial-that proved the fitness of the individual for the charge of watching over others. It may perhaps occasion surprise that the absence of gross misconduct should have a place here; but the assemblies were more simple than people think, and the persons of whom they were composed had but recently come out from the most deplorable habits; and therefore a previous conduct that commanded the respect of others was necessary to give weight to the exercise of the office of superintendence. It was also needful that he who was invested with this charge should be able to convince gainsayers. For they would have to do with such, especially among the Jews, who were always and everywhere active in opposition to the truth, and subtle in perverting the mind.
The character of the Cretans
The character of the Cretans occasioned other difficulties and required the exercise of peremptory authority; Judaism mingled itself with the effect of this national character. It was needful to be firm and to act with authority, that they might continue sound in the faith.
Ordinances and traditions; talk of knowing God but denying Him in their works
Moreover, he had still to speak concerning ordinances and traditions, those evil plagues in the church of God which provoke Him to jealousy, and which, by exalting man, are opposed to His grace. One thing was not pure, another was forbidden by an ordinance. God claims the heart. To the pure all things are pure; for him whose heart is defiled it needs not to go out of himself to find that which is impure; but convenient, in order to be able to forget what is within. The mind and conscience are already corrupt. They talk of knowing God, but in their works they deny Him, being unprofitable and reprobate as regards every work really good.
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The class itself was a short one with 9 recipes covered in two days.But to be honest,I was disappointed[not with the recipes though!].I expected an interactive cooking class where we were also a part of the whole process,but this one was more like a sit-and-watch kind of a thing.Nevertheless,it was a learning experience was for me.The little tips and tricks shared by her were quite useful.
This is the second recipe from the class.The first one being this cake,the original recipe used Lychees in syrup but I substituted it with Strawberries.
Whole Orange and Chocolate Cupcakes
Few more days left to send in an entry for my event The Best Chocolate Cake.Have you baked your chocolate cake yet??


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100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked
A few hundred scientists gathered in the small French city of Nancy recently to present scientific papers related to a chemical reaction. Now that may seem a bit humdrum and hardly worth mentioning in The Salt, but in this case, it isn't.
The conference was held to celebrate the 100th anniversary of one of the most important discoveries ever: the chemical reaction that explains why cooked food is so darn good. Naturally, there were profiteroles.
The Maillard Reaction, named after Louis-Camille Maillard, occurs every time you heat a mixture of sugars and amino acids. Before Maillard, people just made educated guesses about how cooking works.
In 1912, Maillard suspected there was a specific reaction responsible for the way raw ingredients changed color and produced carbon dioxide when heated, but "he thought it would be important for medicine and diabetes," says Vincent Monnier of Case Western Reserve University. This was before insulin was discovered. "He didn't immediately recognize it would be important for food," says Monnier.
It's pretty important to food because companies who want to reproduce those smells, textures and flavors and preserve them in a processed product with a shelf life have to know how to do it.
Now, Monnier's own research focuses on a Maillard reaction that occurs inside the body. In this case, the result of the reaction is not so savory. Proteins undergo a process called glycation, and over time this can lead to atherosclerosis.
There's a downside to the Maillard reaction in cooking, too. In certain circumstances, the reaction produces cancer-causing substances, like acrylamide and furans.
Even though Maillard discovered the reaction, he never really knew how it worked. A chemist with the U.S. Department of Agriculture named John E. Hodge sorted out the chemistry in a paper published in the Journal of Agricultural and Food Chemistry back in 1953.
According to Chemical and Engineering News, Hodge's model divides the Maillard reaction into three stages, which you can read about in the full article, or check out the video below to see a demonstration.
The organizers of the Nancy conference went to great lengths to make the occasion special. There was a conference party at the town's ornate city hall, where they served "impossibly good profiteroles," says Sarah Everts, the Chemical and Engineering News reporter who was there. But that was just one of the events.
"The whole conference was driven to Maillard's hometown, Pont-a-Mousson, about 30 kilometers from Nancy," Everts tells us. There we went to an old monastery that's been converted to a museum/hotel with lots of curious pop art as contrast for the classic context ... and had a gala dinner in the former church cathedral with a French jazz group playing in the background. Totally opulent. Plus curious appetizers held together with mini clothespins."


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I can't tell you how much easier it is to photograph Lily indoors. Don't get me wrong, I still love the outdoor photos for their beautiful light and atmosphere but obviously, indoor shots have their own perks.
I told Lily that the reward for posing would be a chocolate cake. I think she was skeptical because when I opened it for the photo she had this look of surprise and glee!
I made this dress with a party in mind. It comes in three holiday colors green, silver and pink. Pink? You might say....well, I thought it could be fun for a New Year's get together and honestly, how can you 'not' make a party dress in pink?! The giveaway is for the green dress only.
They are made from a shimmery party taffeta material. Underneath the inverted pleat skirt I added a pillow of tulle to really emphasize the fullness of the bottom. The top is fitted and sleeveless.
In the end, I was really impressed with the fit and shape of the dress. I think I want one for my own New Year's Eve party. Of course, I would choose an impractical sleeveless dress to freeze off my butt all night. I just can't help but think that the look of bare arms is so feminine.
After all the photos were shot I let Lily and Molly really go at the pictured slice. I let them alone with the piece for five minutes. In those few moments they took it upon themselves to not only eat the cake but apply it like makeup, decorate the carpet with it and forgo the civility of forks instead using what tools God gave them.
If the winning blog also leaves a comment I will include the matching green headband in the photos.
I would say that this frock would fit a 3T-4T:)
Last day for posts is Wednesday 12/17/08. Winner will be announced Friday morning!
As usual, if you would like a chance to win this frock just link back to this post. If you have any questions see the "questions and answers" link to the right. If you use blogger just use the "create a link" link at the bottom of this post. If you don't use blogger, that's fine too. Just create a link on your page as you normally would and I will see it using Technorati.
ONE MORE THING, I've decided to revisit my other blog The TumTum Tree. It will feature personal posts, interesting internet finds and the occasional TV show rant. It probably won't be updated daily but at least a few times per week.
And no, I did NOT make that cake. I bought it at Giant. You can tell it is storebought by the way it does 'not' slope to one side:)
Create a Link!


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Next, behind and to the left of Miss Coconut-Peanut Butter, is Miss Chocolate-Coconut in a crunchy crushed-macadamia nut gown. Miss Coconut-Chocolate is made with firm coconut cream, cocoa powder, and maple syrup. Thank you Miss Coconut-Chocolate.
Here comes Miss Coconut Crushed-Candy, standing next to Miss Coconut-Chocolate, wearing... wait a minute, is she wearing anything? *Gasp!* It looks like her crushed hard candy ensemble is melting and revealing her naked frosting! Quick, switch cameras, let's get a close up on Miss Coconut-Pomegranate Candy!
It looks like Miss Coconut-Pomegranate Candy forgot to bring her long-wear makeup and it's melting all over, making her look like she had an unfortunate shaving accident! Cue the next contestant!
Ah, Miss Coconut-Mocha is last but not least. Miss Coconut-Mocha is made with firm coconut cream, cocoa powder, finely ground instant coffee, and powdered sugar. It looks like she's wearing the same chocolate-sprinkles outfit as Miss Coconut-Peanut Butter. That has to be devastating, ladies and gentlemen. These cupcakes train and prepare their whole lives for this event, and to wear the same frosting as one of the front-runners is nothing short of a tragedy.
It's time to crown our next Coconut Frosting Queen! The winner is... Miss Coconut-Mocha! Her one of a kind flavor outweighed her not-so-unique gown. Congratulations Miss Coconut-Mocha, you are the new Coconut Frosting Queen! *chomp*
Wow, that's a lot of silly for just one post. Sorry.
Because I used a lot of fatty coconut milk, I balanced out the fatty dessert with Happy Herbivore's fat-free chocolate cupcakes from her Pudge Free Holidays e-cookbook. Also from Lindsay's e-cookbook:


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I had to make a recipe with corn to take part in one event for blogs written in Portuguese. You guys might think "Corn? So easy!" – but that's the whole point: I wanted to make something different, unusual. Something new.
It took me forever to choose something but I finally did: this corn fudge, which I found at the Brazilian Nestlé website.
It's similar to brigadeiro, but flavored with corn instead of chocolate. A pinch of cinnamon reminds us of curau – a sort of corn pudding I'll be making soon to share with you here.
Different and new, indeed, and also delicious.
Corn fudge
1 can (200g) corn kernels, drained and rinsed
1 can (395g) sweetened condensed milk
1 ½ tablespoons milk – I used low fat
2 tablespoons unsalted butter
½ teaspoon ground cinnamon
butter, for greasing
granulated sugar, to coat the fudge balls
Place the corn kernels and the milk in a blender or food processor and purée them. Push the purée through a sieve and place it in a medium saucepan. Add the condensed milk, cinnamon and butter and mix well.
Cook over low heat, stirring constantly until the bottom of the pan starts to show – it will be thicker and bubbly (20 minutes). Remove from heat, pour in a greased plate and set aside to cool completely.
Grease your hands with a bit of butter and roll portions of fudge into balls – this will be easier if you refrigerate the fudge.
Roll them in the granulated sugar and place in small fluted paper cups.
Decorate them as you wish – I had some extra kernels so I used them (an idea I saw at the website, too) and I also used cloves.
Makes 40-45
Sunday, May 20, 2007
Corn fudge
40 comments:
Wow, Patricia! This has to be one of *the* most interesting dishes I've seen in quite some time. Gooey, sweetened corn balls... it sounds awesome!
- May 20, 2007
- Kelly-Jane said...
That's amazing! I would never have thought to put corn in fudge! They are so cute too. Hats of to you for ingenuity :)
- May 20, 2007
- Mallow said...
That reminds me of something I tried in the Dominican Republic years ago and have never been able to find since! They look tasty, and anything with cooked sweetened condensed milk HAS to be good in my book!
- May 20, 2007
- Brilynn said...
I love the bite out of that last one, gooey indeed, I can't wait for corn season!
- May 20, 2007
- Ilva said...
Very interesting!
- May 20, 2007
- Valentina said...
Pat, my sweet friend, I am honoured that you made such lovely dish to take part in our event.Thank you sweetie.Plus it is such a Brazlian item.hugs.
- May 20, 2007
- Anh said...
I am waiting for your corn pudding Pat! For now, the corn fudge is really interesting... I bet it must taste good! This reminds me of an Asian dessert where corn is matched with coconut milk. Yummy, too!
- May 20, 2007
- Lydia (The Perfect Pantry) said...
Patricia, I've never heard of corn fudge! You are always coming up with ideas that are totally new to me.
- May 20, 2007
Now that's a novel way to use corn, I'd never even thought about the application of corn into a sweet!
- May 20, 2007
- Karin W. said...
Brigadeiros yes, I have read about them:
Brazilian Linda (Swedish Linda living in Brazil)
Corn Fudge isn´t some kind of cookie, is it? I would like to try that but I don´t know where to purchase condensed milk. Hmmm.. Maybe there is a substitute? - May 21, 2007
- Mercedes said...
That is so cool! I love something different like this.
- May 21, 2007
- Stella said...
wow Pat, this looks really interesting! Corn fudge, never heard of it but they sure look good & appetising to me! Oh & with sweetened condensed milk & a kiss of cinnamon, they're bound to be irresistible:)
- May 21, 2007
- Anita said...
Sounds so different and intriguing Patricia! I'd love to try some!
- May 21, 2007
- Cheryl said...
Never, ever heard of this. But I would try it in a second. Great, original choice.
- May 21, 2007
- Susan said...
They're adorable. I want to pinch them.
- May 21, 2007
I never would have thought of corn fudge. Amazing! Sounds like it would be super popular in Mexico. I love how cute the little fudge balls are lined up in their darling pink wrappers.
- May 21, 2007
- Patricia Scarpin said...
Shawnda, thank you! I'm glad you liked it!
Kelly-Jane, you're far too kind, sweetie, tks!
Mallow, I have to agree with you - sweetened condensed milk makes anything better! :D
I'm curious about that dish you mentioned.
Bri, I really hope you like it!
Ilva, thank you!
Tina, my pleasure. I like to take part in events, especially those that push the envelope a bit. Trying different things is also one reason why I love being a foodie.
Anh, I'll be making it soon! And I think corn and coconut go so well together. Yummy, I bet!
Lydia, and so are you with your amazing pantry, my dear.
Ellie, we use it here in sweet and savory recipes. :)
Karin, brigadeiros are just delicious! You should try them!
Corn fudge is a sort of candy, actually. Many of Brazilians sweets are based on sweetened condensed milk - I'm not sure about a substitute. :(
Mercedes, thank you! I'm glad you stopped by. :)
Valentina, I couldn't agree with you more, sweetie - the perfect ingredients!
Anita, thank you!
Cheryl, tks - I was hoping to try something new! :)
Susan, go ahead, have some. :)
Lynn, I wanted to make the balls look as good as they tasted! Tks!! - May 21, 2007
That gooey center is the clincher for me. I want one!
- May 21, 2007
- Amanda at Little Foodies said...
What a great idea! Love them being in individual cases too. Amanda
- May 21, 2007
i love reading your post, it's just so different, maybe because you live in Brazil? :) i bet you can't eat just one piece of that corn fudge?
- May 21, 2007
- MyKitchenInHalfCups said...
Corn is pretty sweet on it's own ... at least good fresh stuff and even some canned. So this would seem a natural but I've never see or heard of anything like it.
Looks and sounds divine. - May 21, 2007
- Nora B. said...
I love corn! Your corn fudge looks yummy & elegant. There is a traditional steamed mini cake that my mom makes which uses corn & coconut milk and steamed in a banana leaf. I have to start pressuring my mom to send me her recipes!
- May 21, 2007
- brian said...
These sound really interesting. I love corn, and what isn't there to love about condensed milk? They look like little balls of cookie dough (I roll just about all my cookies).
- May 21, 2007
This is so different. Very ingenious :)
- May 22, 2007
- Truffle said...
How innovative and clever. They look so beautiful and dainty too! Well done!
- May 22, 2007
- Kirsten said...
Wow!!! SOO different, but great! I LOVE reading about your recipes, they are wonderful and unique and beautiful.
- May 22, 2007
- Peabody said...
I have never heard of this. But being a huge corn fan I should give this a try.
- May 22, 2007
This is the first time I've come across this...sounds interesting and delicious :) You had me at "sweetened condensed milk" ;)
- May 22, 2007
- Gattina Cheung said...
these morsels are just adorable!!! In the country I came from it doesn't grow corn, so my exposure to this veg only got expanded since I came to Amercia. Now the corn season's coming... oh boy they're so good!... thanks for your recipe I'll have one more creation! *big hug*
- May 22, 2007
- catalyst0527 said...
This corn fudge is very unique!
& pictures also great! :) - May 22, 2007
- Freya said...
Wow, wow, wow! Sweetcorn can go both ways, sweet or savory but usually goes savoury. I love that you've made little sweets with it instead!
- May 22, 2007
- Nina Roux: The Sweet, The Savory and The Sass said...
can i come to your house, learn portugese, and eat your food? These look INSANE DELICIOUS! And such beautiful pictures.
- May 22, 2007
- sher said...
As a corn lover, I am falling in love with those little gems! I wish I could pick one up and take a bite too! Marvelous! I never saw anything like this before. Thank you.
- May 22, 2007
I love corn and can imagine that these are very sweet. They certainly look moist and delicious.
- May 22, 2007
- Patricia Scarpin said...
Veron, you're back!! Yay!!! :)
Amanda, thank you! They're great for birthday parties.
Eliza, I don't know exactly what you mean by "different" , but if you like it that's what counts. :)
No, it's impossible to have only one. :)
Tanna, it was something new and I liked the result.
Nora, I love corn too!! That recipe is similar to Brazilian "pamonha", which is steamed in the corn leaves. That's interesting similarity!
Brian, I'm with you, I love condensed milk. :)
Tigerfish, tks!!!
Truffle, I'm glad you liked it!
Kirsten, and you are so sweet, my dear.
Peabody, let me know if you try it.
Joey, high five! :)
Gatttina, really? Corn is easy to like, isn't it?
Catalyst, thank you! I'm glad you're back here!
Freya, we use it both ways a lot here in Brazil.
Nina, deal! As long as you cook for me too! ;)
Sher, I always love hearing your opinion, sweetie!
Kelly, they are sweet, you're right! I bet children would love them. :) - May 22, 2007
- Susan from Food Blogga said...
I never thought I'd be excited by the words "corn" and "fudge" in the smae recipe. But I am now! They look so moist and chewy, Patricia. Thanks for an innovative and delicious recipe!
- May 23, 2007
- Cris said...
I love gooey stuff, this looks so yummy!!!
- May 24, 2007
- kickpleat said...
wow, this looks crazy but in a good way!
- May 24, 2007
- Barbara said...
It sounds awful but it looks really yummy.
- June 03, 2007
- Jeanne said...
Wow! I have never heard of such a thing. Fascinating though and it does make sense if you think how naturally sweet corn can be. Thanks for sharing.
- August 09, 2007


text:
I've always had a problem with the word "artist." I remember a Halloween night where an older woman was inspecting all of my props and was fascinated by the use of glue mache to make a lawn of undead. With each cluster of children coming up for candy, she'd step away and let them, and me, do our thing. Then she'd return and study each prop. When she was preparing to leave, she complimented the display and said "You must be an artist." I replied, "Nah, I just love Halloween."
For me, art is something that a person does. It's how you spend the bulk of your free time. Even if it's dark and twisted and offensive, I think art is a form of sanity. Kurt Vonnegut Jr. once wrote that the arts are "a very human way of making life more bearable." And if you're passionate about your art form, it's magic. Sadly, I think very few people are fortunate enough to make a living from something they're passionate about. Thus the sanity requirement. I work in a business setting. As far away from creativity as a person can get. I keep a pad next to my computer where I'll jot words down like "corn witch" or "black paint for cloaks" or "sentinels" or "cheesecloth" or "Tin Man"... SANITY. Huge doses of it.
I love that my passion is a slave to Halloween. It's truly all I ever think about. Everything in my life is murky and inked and stained by it. And I respect it. I think a major component of my joy and success with my creative output is the respect I have for it. It's a way of staying on target, of pushing myself, of avoiding lazy pitfalls.
One of the things I absolutely love about having a Halloween blog is the exposure to other people's artwork. I'm always hunting for works that excite me. That can be original masterpieces or works that are re-imagined pieces. The haunting community is a neat and respectful one. It's always cool to see someone following a how-to on someone's site or recreating a popular prop with their own personal spin. The key here is integrity. If I'm building a piece that has been inspired from somewhere other than my brain, I'll make sure to cite the source. My HOLLOW scarecrow is a good example of that (scroll to the bottom). If one of my works would not have existed had I not seen it elsewhere, I make sure I mention it. It's really the only way I could keep that respect thing going.
I've been meaning to write about this topic for a while now, but never got around to it. A friend of mine sent me a link that brought it all home - an Etsy.com shop modeled after ours, selling extremely familiar items with equally familiar titles, descriptions, and store policies.
This is a perfect example of integrity. Sure the guy has a right to sell Halloween items on his shop. There were people selling pumpkins and corpses long before we started to. And thankfully there will always be macabre peddlers selling their dark and creepy wares. But it comes down to the litmus test of artistic integrity: Would this have existed had I not seen it elsewhere? Respect yourself when you answer that question. It's the key to creativity, originality, and integrity. And your artwork is going to show it.
Monday, August 24, 2009
Integrity: The Artistic Variety
31 comments:
- amy said...
well...wow that kinda sux. You are the master.
- August 24, 2009 at 11:17 AM
- Rot said...
Ironic side note: Someone stole my lunch from the office refrigerator today.
- August 24, 2009 at 11:19 AM
- Rstynail said...
Wow, I can't believe some. I can't wait to post pics of my Crows so I can give you your props. You inspired me and I hope you don't let that one person get to you. Your stuff is way better anyway, a different class. Sucks about the lunch!!!!!
- August 24, 2009 at 11:45 AM
- Rot said...
Currently eating a small and expensive sandwich from our cafeteria.
- August 24, 2009 at 12:00 PM
- Rot said...
I should add that this post isn't really about that guy copying our shop, it's all about inspiration and integrity. For years I've seen props or components of props that are clearly "inspired" by other artists' works with no credit given to the source material. And I've always wondered how a person could fit that into the creative process.
- August 24, 2009 at 12:58 PM
- Drop Gallow said...
I love it! you've got every haunter on the net (including me) scouring their sites and blogs to see who they've forgotten to give credit to.
Oh, to wield such power.... - August 24, 2009 at 1:26 PM
- Jon Glassett said...
I'm so glad you decided to write this, not necessarily because I want to see cheap imitators criticized (though that is, admittedly, a part of it) but because it's great to see you transform the situation into a positive and informative piece on integrity. It takes some real creativity to turn a situation like this into an opportunity to talk about an important (especially these days) aspect of art. That you focus on this larger topic and avoid the temptation to be vindictive speaks volumes about your own integrity. The respect you write of is self-evident here.
I admire the fact that you've turned being ripped off into another opportunity to share with people. That's pretty damn cool. The good kind of irony. - August 24, 2009 at 1:43 PM
- Ghostsoldier said...
"I admire the fact that you've turned being ripped off into another opportunity to share with people. That's pretty damn cool. The good kind of irony."
Amen. Jon said it best....you are indeed unique, Rot.
(PS: Your lunch was good! Lol!) - August 24, 2009 at 2:31 PM
- RebelShade said...
I have seen props inspired by your work before, Like these they never have that emotion, that frozen piece of amazing movement. The anticipation of life that they posess.
The guy may not of made any attempt to give credit where credit is due. But your true fans know that these come no where close to your amazing talent. They know a Real PumpkinRot when they see it.
Way to take it in stride, I think people should be just as inspired by your attitude as your work :) ... Sorry about your lunch - August 24, 2009 at 2:40 PM
- Chris 'Frog Queen' Davis said...
As always, great post. I bow to your awesomeness :)
I would say that almost nothing I have created is original. It is a graveyard, please, almost everyone has seen those. Unlike you, who should call yourself an artists, I never claim to have your type of inspired originality. Your work is stunning and your influence in the haunt community is immeasurable. Sorry, that a haunter that owes so much to you would do this to you or anyone else. You handled this with a grace that I know I don't posses :)
Your writings harkened me back to a conversation I had with Webby last year. Your post just brought up the same feelings of embarrassment that I felt when talking with her. They say that "imitation is the sincerest form of flattery" - but I think some people do not understand what that means in what they are creating.
Webby has the how to out on the "Beloved" monument out on one of the forums. May people have one. Myself included, I made it at least ten years ago, based on a picture, likely hers. I was inspired. Although I researched other monuments like that so that I could make sure the size, shape and style fit my yard. It is so similar to hers, you have to call it "borrowing" :) She seems flattered that there are so many out there.....but is also quick to puff up her feathers (rightfully so) that it was her idea.
When I had talked to other people about that piece I had mentioned all the things I did differently and things that I did not like about her version and felt comfortable with what I created. But when talking to the original creator, the light changed dramatically, and I felt different about what I had created and none of my changes seemed to matter at that moment.
The piece is still in my yard, but anyone who asks about it, I am quick to tell them to look up her information on the web. The haunt community is very generous with their information, as part of the community, we ought to show due respect to each other.
I know, long post....you don't have to post it....just wanted to share. - August 24, 2009 at 3:00 PM
- Countess VonRauber (Heidi) said...
Rot, what you said about your passion for all that is Halloween and about your projects being your "sanity" is completely dead on to what I have thought over and over again about my own obsession for the holiday and my prop building. I could not have put it in writing better myself. It's really good to know that there are other people out there that feel the exact same way about Halloween that I do. Halloween = Sanity... I like it =)
- August 24, 2009 at 3:51 PM
- clockwerk said...
Wow. It's like the Dollar Tree version of Pumpkin Hollow.
What is amazing is he is ripping off everything you sell in your store right down to not awesome versions of bean's awesome pumpkins. For shame.
It is also one thing to copy something for personal enjoyment and quite another to try to make money off of it.
I commend you for your positive post. I know it is hard not to criticize the guy. However, I have no problem with doing it for you. - August 24, 2009 at 3:53 PM
- Ghoul Friday said...
I think people underestimate their own talent and think that if they do something from their own mind...if they just experiment and explore, it won't be "as good" as something they've seen.
Obviously the person in question has the basic skills to create, so for me the curious part is why not celebrate your own imagination? Is it laziness? Is it lack of self confidence? Both?
I love when people create versions of my creations and send me images of what they've done. It's an honour to be in the creative cog that turns in our haunter/halloween circles. And I am always amused when someone says "it doesn't look as good as yours" or "exactly like yours" because you know what? It isn't supposed to. You're creating your own art.
Sometimes people honestly forget proper etiquette and don't give a tip of the hat to the people who inspired them. And sometimes, sadly, there are people who take advantage of the work others have done, and try to pass off a signature piece or style as their own. And it gets even dicier when money is exchanging hands for these pieces. - August 24, 2009 at 3:56 PM
- Kimbooly said...
I can't believe someone stole your lunch! It isn't like someone can 'mistake' their not bringing one to your tuna salad. That steams my knickers!
On a different note... I borrowed your blog entry for my own blog entry.
Your the man! Keep on creating, blogging, writing, etc., we lesser minions need your inspiration until we can create on our own. - August 24, 2009 at 5:47 PM
- Anonymous said...
i have seen alot of your scarecrows copied by others (pumpkinrot and johnny appleseed) but they give credit to you.
i just got done looking at that shop....and everything looks like it was just thrown together. the corpses look skinny and unfinishedand colorless, the pumpkins are way too shiney,the doorhangers look like they just went into the backyard and picked up a few sticks and put a small piece of creepy cloth on it looks like they spent no time on them,didnt put in any effort,no passion.
if you inspired them to do this,they didnt recieve very much of it cause their work does not show it.
they are just trying to make a quick buck - August 24, 2009 at 5:56 PM
- Brad said...
There are those among us, like yourself, who can look at nothing and see something waiting to be born. These people we call artists. Then there are the envious ones, like me, who lack the creative ability and look to your work for inspiration. I have no problem with copies of great work, just give the proper credit to the source. I was flattered beyond words when you displayed my copy of your iconic "TrickRTreat" on your blog, I couldn't imagine not giving credit to the original.
- August 24, 2009 at 7:24 PM
- The Captain said...
The very first year that I made groundbreaker style zombies (2007) I sent you a video to the email address on your main website. (http://jasonemartin.blogspot.com/2008/09/dead-will-rise-2007.html)I don't know if you ever watched it, it doesn't even matter, but at the end of that video I gave thanks to all the people who inspired my work on those zombies, you were at the top of that list.
If anybody has ever taken any type of class where writing is involved they should know that plagiarism is a big no no. This guy is blatantly guilty of artistic plagiarism. It would be one thing to sell some ground breakers on his Etsy, everyone makes ground breakers, but he is trying to emulate all of the items that you and Bean sell.
Why would someone want fish sticks, when for a couple bucks more they could have Red Lobster?
Thank you for sharing your works with us, and thank you for inspiring me to be creative.
Just out of curiosity, what was in you lunch that was worthy of stealing? - August 24, 2009 at 8:07 PM
- Cindy Alderton said...
I have two of your wall art pieces on display in my kitchen, year round. People walk in and ask if I made them (we are the King and Queen of the Halloween Display on Our Block..according to them). I always tell them, "No way, there's this really cool guy I stalk on the internet..."
Your creations come from YOUR emotion and soul. I might copy yours, but they'd be completely different. But I'm not necessarily looking to make money. This guy has just made some imitation for the sole purpose, it seems, to make $$. They come across flat and lifeless to me. I'm trying to be kind, but does he have ANYTHING that's an original creation that doesn't copy ALL of your's and Bean's?
I don't know...just really sucks what he's done, flattery or not. Did he send you a note to let you know about the sincerest form of flattery he was practicing? Did he mention you in his Etsy description as inspiration? Hmph..
On a side note, I've told my King of Halloween Husband that he may want to sleep with one eye open - if I have the opportunity to purchase one of YOUR groundbreakers, I may bump him off and marry it ;))
Keep up the beautiful work, Rot!
xoxo - August 24, 2009 at 10:01 PM
- Nev said...
What a douche bag.
- August 24, 2009 at 10:16 PM
- Devils Chariot said...
Let's set aside that Monk just made a bargain/chinese import version of Rot's shop. That's bogus. It's clearly a rip off.
As for as appreciating those who inspired you, I say sure if you just copied what they did say so, but I don't think anyone needs to annotate all their posts to recognize all their influences. There is a point where you copy your heros, but then you start to synthesize them and trust your own decision making . That's when your vision comes together and style becomes apparent. That's the goal to work to.
The wrong here is stealing Rot's Style to make a buck, and trying to undercut him to boot.
Failure to site your influences is no sin, and if your any good we can all see your influences, even if your gonna lie about it. - August 24, 2009 at 10:22 PM
- JHMDF said...
I can't ever say that any ones work on a Halloween prop is horrible since they are trying to represent in their own for the season.... but damn that guy is ripping you off every way possible!
You should buy one of his pieces, put the "Rot" touch to it, and then send it back!! That would be hilarious.
Haunter's Headquarters - August 24, 2009 at 10:52 PM
- Mr. Chicken said...
I have so much respect for you, Rot...nothing much more to day than what has been said...but I sure hope that guy sees your post!
As a side not to your side note: a friend of mine's lunch was stolen out of the office fridge recently. He responded by writing in the middle of the whiteboard "Whoever took my sandwich, I hope it turns to ash in your mouth" - August 24, 2009 at 11:40 PM
- Otaku said...
Well said, John. Lemons into lemonade. Again, I'm inspired by your work - and again I find that some have no shame.
- August 25, 2009 at 2:52 AM
- NoahFentz said...
WOW!! In contrast to you I work in an Art Supply store in NYC. I am surrounded by artist. We have this disscussion alot about what is an artist. Alot of the kids that work there draw comic book heroes. They can recognize the drawing styles of many of the famous comic book artist. They will spout out a name and time when it was drawn. I thought back too when I am at a Make and take and we discuss styles and I hear in the background that kinda looks like a Pumpkinrot or Born2haunt. Like in every artistic venue there is always a style that is associated with a look. The "Pumpkinrot Style" is now a part of the Halloween world.
I might have mentioned this before in another comment but I have been haunting since 95 and I have seen a few haunters change the evolution of yard haunting. Your work in papeir mache has done that. I remember when I was first introduced to your website in 2003. I said thats it thats what I have been seeing in my dreams. You made it a reality.
I have been thinking of an idea lately since the passing of Ironstock. I thought it would be neat to begin collecting assorted prop pieces from different haunters that have changed the course of yard haunting. A Terror Syndicated Monster mud creation, A Born2haunt latex monster, a Pumpkinrot Groundbreaker and create a traveling Museum. Bringing it to different Gatherings to show other hanuters medium techniques and maybe the inspiration of creating their own props.
I love reading your blog everyday and I try to get coworkers(artist) to read it. Beyond it being a Halloween related blog it still speaks about Art. I am fustrated by what this person is doing but I always think what would Leonardo do if he saw his Mona Lisa image on a coffee mug? - August 25, 2009 at 9:16 AM
- Sara said...
Well, at least his stuff SUCKS. LOL, it's really rather sad and pathetic. They are like....amatureish. I love how they are trying so HARD to be yours and your wife's...but yeah, he just doesn't come close.
I hope you don't stop sharing techniques because of this :( - August 25, 2009 at 9:17 AM
- Andrea said...
See? I knew I liked you. What's inside makes the man. And all this other rad stuff you do makes it even better. Thanks for setting a good example. You're the victor of both the talent and the character to this dude.
And also sorry about your lunch. I'll buy you a sandwich! Tell me where to send the ten bucks. :) - August 25, 2009 at 1:32 PM
- Amy said...
I always look at your website and love it! I am a scrapbooker and when working on books with friends we always say I cropped this, she cropped that etc. When we copy a page layout from someone else we say "I crop-lifted it from so and so". Maybe the new lingo when someone copies you could be "rot-lifted". . . just a thought. It sounds good don't you think?
- August 25, 2009 at 3:57 PM
- Rot said...
I edited the blog post and removed the guy's shop link.
He removed the doorhangers and small pumpkins he was selling. - August 26, 2009 at 9:09 AM
- Nev said...
Nice job.
There was enough bad press through this thread too I guess.
Who did he think he was messn with?!
heheh - August 26, 2009 at 9:14 AM
- NecroBones said...
I remember discussing this topic on one of the forums with some other haunters a few years ago. I made the point that if you're honest about your sources, at the very least you'll avoid accusations. I've always felt it was better to be respectful of those who you are getting ideas from. Imitation is the sincerest form of flattery, yes?
So I've always made a point of mentioning my source if I'm borrowing an idea directly. Such as the eyes in my skeletons. When I first started making them, I put a link on my website showing where I got the idea for that method. - August 26, 2009 at 4:08 PM
- Grim said...
I think everything I've done since I found your site a couple of years ago has been inspired by your work in one way or another. I like to think of myself as the creator of the word "Pumpkinrottish", because that's a word I use a lot when trying to explain a new prop idea. Hopefully I have always given the proper credit. I want a cheese sandwich now, I used to love to cut slices of cheddar cheese right off the block then heat it just enough to make the cheese start melting... I can see that I will be going to the store to get a block of cheese and then it's going to be a cheese sandwich for lunch.
On a different note, I heard a story from a friend of mine that someone was stealing lunches where he worked so somebody made a dog poop sandwich and left it in the refrigerator. It was later found with one bite taken out of it. Who knows if that's true or not though... - September 5, 2009 at 8:07 AM


text:
BOCA RATON, Fla. — If you don't have time to sit down for a bowl of cereal in the morning, companies are hoping you'll want to drink your breakfast.
As companies struggle to grow cereal sales in the U.S., Kellogg and General Mills are preparing to roll out breakfast drinks.
At an industry conference Wednesday, February 20, Kellogg CEO John Bryant said one way the company will redefine cereal is with its "Breakfast To Go" milk-based drink, which will be rolled out nationally this year. A day before, General Mills said it's testing a dairy-based breakfast shake called "BFast" that has whole grains and the nutrition of a bowl of cereal and milk, including fiber, protein, vitamins and whole grains. The drink is currently being tested in the Northeast.
In separate remarks, both companies noted that a similar drink called "Up & Go" by Sanitarium Health and Wellbeing Co. is performing strongly in Australia, with about 10 percent to 20 percent of the cereal business.
The broader idea of turning meals into drinks is getting more attention as people look for convenient ways to eat on the go. Even though it doesn't take much time to sit down for a bowl of cereal, people are increasingly looking for portable foods they can eat on the way to work or school.
PepsiCo, which makes Quaker oatmeal and recently got into the dairy business, has launched similar concepts overseas. It offers a Quaker cereal powder drink in China and last summer began testing a Quaker oatmeal drink in Brazil.
A spokesman for PepsiCo declined to say whether any similar products are planned for the U.S. But the company has underscored its strategy of "lifting and shifting" products from around the world for different markets.
PepsiCo CEO Indra Nooyi also has noted that the company is looking at ways to "drinkify" snacks, and gauging which type of foods and meals people might want in drink form. Already, the company's Naked juices are seen as falling into that general space because they're fortified with various nutrients.
Kellogg also offers a Special K Protein shake but the drink is positioned more for people who are specifically looking to control their weight.