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CBS Sports' Trent Green On Week 12 Bills-Chiefs Matchup, More
By Matt Citak
The Kansas City Chiefs enter Week 12 looking to break their recent cold streak. Kansas City sported one of the NFL's highest-scoring offenses through the first five weeks of the season, averaging 32.8 points while winning all five games. But in the month and a half since, Kansas City has struggled to find the end zone. The Chiefs are averaging just 17.6 points per game in their last five contests, and saw their record drop from 5-0 to 6-4. Even with their midseason struggles, Kansas City still ranks seventh in points per game (26.2), sixth in total yards per game (370.9), 10th in passing yards per game (252.5) and 10th in rushing yards per game (118.4).
Kansas City is coming off an embarrassing 12-9 loss to the New York Giants last week. Alex Smith completed 27-of-40 passes, but for a mere 230 yards with zero touchdowns and two interceptions. Despite Smith's recent play being called into question, the veteran quarterback comes in at sixth in the NFL with 2,674 passing yards and 18 touchdowns, while ranking second in completion percentage (69.4 percent) and passer rating (107.6). Smith has done a great job of taking care of the ball this season, as his 18:3 touchdown-to-interception ratio is one of the best in the league.
On the other side of the field, the Buffalo Bills are facing their own struggles of late. Buffalo surprised the league by beginning the season 5-2, but three consecutive losses have pushed the Bills to the outside of the playoff picture looking in. First-year head coach Sean McDermott made headlines last week when he benched veteran quarterback Tyrod Taylor in favor of rookie Nathan Peterman. However that experiment did not last long, as Peterman put together one of the worst quarterback debuts in NFL history. The rookie completed just six-of-14 pass attempts for 66 yards, zero touchdowns, and a whopping five interceptions... all in the first half. Taylor came in for the second half and threw for 158 yards and a touchdown, adding 38 yards and an additional touchdown on the ground.
Taylor has looked solid this season, which made his benching last week even more surprising. The dual-threat quarterback has completed 63.8 percent of his passes for 1,842 yards, 11 touchdowns, and three interceptions for a passer rating of 91.4, while carrying the ball 57 times for 275 yards (4.8 yards per carry) and three rushing touchdowns. After delaying the decision for several days, McDermott announced on Wednesday that Buffalo would be going back to Taylor as the team's starting quarterback.
NFL ON CBS analyst Trent Green weighed in on this week's Bills-Chiefs matchup, which he will be calling alongside play-by-play announcer Greg Gumbel and sideline reporter Jamie Erdahl, as well as other upcoming NFL ON CBS action in Week 12.
>WATCH: The NFL ON CBS All Access - Try It Free
Buffalo Bills vs. Kansas City Chiefs - 1:00 PM ET Sunday - CBS
CBS Local Sports: After starting the season 5-0, Kansas City has lost four of their last five games, while topping 20 points only twice. How can Andy Reid and Alex Smith get the offense back on track against the Bills?
Trent Green: They need to focus on running the ball. Kareem Hunt needs to get more involved. They've done a good job getting Travis Kelce the ball in recent weeks, but they need to try to find some balance with the offense. That balance consists of getting Kareem Hunt involved more. Kansas City also needs to get better play out of the offensive line. That, in turn, will help the running game. But it's important that they get Kareem Hunt more involved this week.
CBS Local Sports: Did Sean McDermott make a mistake putting Nathan Peterman in at quarterback last week, and how should the Bills approach the starting QB position for the remainder of the season?
Trent Green: Did he make a mistake? No, because he's the head coach and he gets to decide what he wants to do with his team and the direction he wants to go in. He thought the best thing for his team was to put Nathan Peterman in last week. Unfortunately for Peterman and the Bills, it didn't work out. But now that he's made the decision to go back to Tyrod Taylor, he will be the starting quarterback for the rest of the season, unless something happens from an injury standpoint. Considering they are right on the verge of being in the playoffs as the seventh seed, it's going to be Tyrod Taylor.
CBS Local Sports: Both of these teams could seriously use a win this week, but which club is more desperate to come out of Week 12 with a victory in order to help their postseason chances?
Trent Green: They're both desperate at this point in time. Buffalo started 5-2 and have lost three in a row to get to 5-5. Kansas City started off 5-0 and have gone 1-4 in their last five games. The one game they did win was against Denver, where they were fortunate to come away with the win. Denver had five turnovers in that game. Buffalo is probably more desperate in that if they keep losing, they're falling further and further out of the Wild Card position. Kansas City has a two-game lead over Oakland and Los Angeles right now, so they have a little bit more of a cushion. But anytime you've only won one of five games, you're going to be desperate. Both teams are going to be pretty desperate for a win come Sunday.
Credit: Harry How/Getty Images
New Orleans Saints vs. Los Angeles Rams - 4:25 PM ET Sunday - CBS
CBS Local Sports: Which of these two high-powered offenses has been more impressive this season?
Trent Green: The Rams, just because you have a new, first-time head coach in Sean McVay with a second-year quarterback in Jared Goff and a revamped offensive line. The Rams' offense has impressed me the most. What New Orleans has been able to do has also been very impressive. They have traditionally had Drew Brees throw the ball 50 times or more a game. This year, the Saints are relying on the run game and their defense. They've done a nice job of reshaping the way they have attacked things. But between the two teams, the first-year head coach playing with a second-year quarterback has been more impressive.
Matt Citak is a producer for CBS Local Sports and a proud Vanderbilt alum. Follow him on Twitter or send comments to email@example.com.
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Errol Morris follows up on his recent series about Dutch forger Han van Meegeren by addressing some of the comments he received. Here's Morris on the interaction of historical research and modern content management techniques.
The first version of the Time article that I saw was the "electronic" version from the Web. It is particularly strange, if only because the text (from 1947) is surrounded by modern information, including contemporary advertisements for Liberty Mutual, teeth whitening preparations, wrinkle-cream, and most e-mailed articles. Emmy Göring and Henriette von Schirach complaints are directly adjacent to "Will Twitter Change the Way We Live."
I also enjoyed the discussion of "Hitler-soup" at the end.

subset: commoncrawl


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Bishop Donald Trautman explains in this 2005 interview some of the changes in the liturgy that we're seeing now, along with the reasons behind them.
As a young priest, Bishop Donald Trautman attended the second Vatican Council from beginning to end, passing out ballots and seeing to the needs of a group of bishops during all four sessions.
"I sat in the front row of St. Peter's and heard every Latin speech. I even voted," he jokes, referring to a retired Italian bishop who fell asleep during speeches and asked Trautman how he should vote.
Being at the council gave Trautman great confidence in its reforms. "Look at the vote on the Constitution on the Sacred Liturgy. All the world's bishops voted in favor, with only four voting against. Is that not the will of the Holy Spirit?" Bishop Trautman has spent much of his career promoting that reform, as the chairman of the U.S. bishops' Committee on the Liturgy, a post he held in the 1990s and in 2005, when this interview was conducted.
Donald Trautman was ordained a priest in 1962 and earned a doctorate in m sacred theology in 1966. He has served as a scripture professor, diocesan official, and pastor, and has led the Diocese of Erie, Pennsylvania since 1990.
It seems like there's a lot of controversy around the liturgy these days. Why do you think liturgical issues elicit such strong feelings among Catholics?
I think we all become very passionate when we celebrate the Eucharist. That's where we show our identity as Catholics, when we come together around the Lord's table to be formed and transformed. We all have a very important stake because we all offer the Eucharist to the Father.
The people who are fighting to go back to Latin, for example, had a wonderful experience when Mass was in that language. They're saying they met the Lord that way, and they're trying to keep that form, not understanding that the form and language of the liturgy is never an absolute. Only God is absolute, and there are different ways we express our love and our prayer.
Many arguments over the liturgy are about rules-who does what and how-but is there a deeper issue?
In Roman Catholic liturgy, we have rubrics-the liturgical laws that define how a priest is to celebrate Eucharist, how a congregation is to respond. But do we want to be rubricists, legalists? No, it's the spirit of the law that we want to live.
For example, many communities hold hands across the aisles at the time of the Our Father. Do we want to be rubricists and say that's not in the rule book, the General Instruction of the Roman Missal? If you have a worshiping community for whom holding hands is part of their culture, common sense would tell me not to touch it.
You want to have balance, and here we get into a deeper issue. There is transcendence and there is immanence. Transcendence means understanding God as almighty or understanding Jesus as a miracle worker. But there is also immanence: Jesus washing the disciples' feet, Jesus having dinner with tax collectors.
Both qualities are in scripture, applied to Jesus and to the Father and to the Spirit as well. We can't separate them. We need both.
Where is this balance for you?
Rules are important because we've all encountered examples of the Eucharist not being celebrated properly. We want to correct that, but again, with balance. You want to preserve the traditions of people.
I believe that in the United States we have a very healthy understanding of liturgy. When you look at the church universal, which countries have the most worshipers at Sunday Mass? Poland, Malta, the Philippines, and the United States. We know something about liturgy, and I think we're doing it rather well.
Is it hard to advocate for balance when it seems that those on the extremes are getting more attention?
It's difficult to be in the middle. To be in the mainstream today can be lonely. But I think that's where the gospel calls us to be, and we pay the price for that. But we have to be people of balance and prudence. Often that is interpreted as not following the Holy Father. That's not true. The best form of loyalty is to be candid, to be obedient at all times. Let me give you an example.
When I was studying scripture in Rome many years ago, one of my professors, Father Stanislaus Lyonnet, a famous Pauline scholar, was forbidden by what is now called the Congregation for the Doctrine of the Faith to teach biblical interpretation; he could only teach biblical languages.
I was in the classroom the day the prohibition was lifted. In Europe students knock on their desks when we in the U.S. would applaud; we knocked for five or six minutes.
I expected him to say something about the prohibition, but he didn't; he just began to teach St. Paul. It was a moving experience. Here was a man who had been hurt by the church-it seems we always hurt our best and brightest-but he did not retaliate. He just began, humbly, to teach.
I've always remembered that lesson. He was in the middle, and he paid the price. I think that's where grace is, and that's where the Lord wants us to be, too. I apply that lesson to liturgy and to the struggle to be in the mainstream.
How do you take that sense of balance to your work as chairman of the U.S. bishops' Committee on the Liturgy?
First let me tell you about the committee. I think it's perhaps the most important committee in the bishops' conference because liturgy touches everyone.
Eighty-five percent of the Catholic English-speaking world is in the U.S. Because of our numbers and our wealth, the translations we do also affect poorer English-speaking countries that don't have the staff, the research scholars, or the dollars to publish their own liturgical books. So I really feel an obligation to do our work well.
What are you working on now?
We are revising the lectionary we use on Sundays. Let me provide a little history.
About 10 years ago the U.S. bishops presented a lectionary to Rome for approval, which was rejected because it used inclusive language. The Vatican then called to Rome three archbishops and one translator for whom English was not a first language; they modified the original to produce what we are now using. I feel very bad about that because what we had sent over was produced by good scholars and it was an excellent translation. But it was rejected and we accept that.
When the bishops were finally presented with the modified document, we approved it because we had to do something, but we said that after five years there must be an effort to revise it. The five years are up, so the Committee on the Liturgy sent out a questionnaire that requested feedback from all of the American bishops, encouraging them to consult with their liturgy offices and pastors.
How did they respond?
The responses were overwhelmingly negative, not to my surprise; many noted grammatical problems and the use of archaic words. So our committee began a process to revise what we have within the parameters ofLiturgiam Authenticam, the 2001 instruction from the Vatican that sets down the rules for translations. It favors a more or less literal translation of the Latin.
Can you give us an example of some of the problems?
One example comes right to my mind: when we talk about a yoke. "Take my burden upon you, for my yoke is easy," as Jesus says. Most people, especially teenagers, do not know what a yoke is. They think "yoke" refers to an egg yolk.
Another example is the use of words that have no meaning in English. One passage from Luke talks about "kors" of wheat; the original version used "measures," which makes more sense.
I myself have gone through all the readings for the Sundays and weekdays of Lent and all of the Passion accounts. There are places in St. Paul where the present lectionary goes nine lines before you come to a period. The poor lector is out of breath by the third line, and if you're in the pew, you can't possibly comprehend what the text says. The old 1970s lectionary would probably have used three or four sentences, and my principle is, if it's not broken, don't fix it.
As a person who has taught scripture and dedicated my life to the Bible, I feel very bad that we have given our people a text unworthy of the inspired Word, and we need to correct it as soon as possible.
Do you think the work you do will be approved by Rome?
We're doing our very best, but we know we face a challenge in that liturgical renewal is ongoing. There will never be a perfect liturgical rite or a perfect translation. Rites and translations are conditioned by culture, pastoral experience, theological insights, and ecclesiastical realities. By ecclesiastical realities, I mean the people in the Holy see perhaps don't fully understand American culture or our particular theological point of view.
Translations can never be absolutely right; only the inspired text of the Bible is absolute. But we will always have culture, pastoral experience, theological insights, and ecclesiastical reality forming what we do.
You said the original translation was rejected because it used inclusive language. Why was that?
First, what I mean by inclusive language is taking words in English that refer exclusively to males and broadening them where the text is indeed meant to be broadened. The classical example would be, "When you bring your gift to the altar and you find something against your brother, leave your gift and go and make peace with your brother." Was the Lord talking only about brothers? Obviously it means brothers and sisters.
Why was inclusive language rejected? At the time there was much debate going on about women's ordination, and in my opinion a small but significant group of people felt inclusive language would lead to women's ordination. That argument prevailed in Rome.
What other projects are you working on?
We are also translating the sacramentary, the prayers for Mass, which is composed in Rome and then sent to the world's bishops to be translated from Latin into the vernacular languages. Sacrosanctum Concilium, Vatican II's Constitution on the Sacred Liturgy, gives each bishops' conference the right to do that work.
The language ofthat document is very important for us to keep in mind. For example, paragraph 37 says: "Even in the liturgy the church has no wish to impose a rigid uniformity in matters that do not involve the faith." This is one of the most revolutionary articles.
We have to keep in mind the spirit of Vatican II and try to apply it in this new millennium to the text that we're using.
What are the issues with the sacramentary?
The new translation of the Latin is very rigid, very British; the head of the body charged with actually translating the sacramentary, the International Commission on English in the Liturgy, is a British priest. Some phrases would not resonate with Americans, for example, "Look upon these gifts with a serene and kindly gaze," as proposed for Eucharistie Prayer I.
This is critical because we're not going to get a new sacramentary in our lifetime. This is going to be it for the next 100 years, so we want to try to do it as best as we can.
Would a regular Massgoer recognize the difference?
Right now we start Mass with, "The Lord be with you," and respond, "And also with you." In the new translation the people respond, "And with your spirit." Now this is a flash point. The theology behind it is that those who are ordained have the Spirit in a special way. If a layperson is leading the prayer, the translation keeps the old response. That's going to be a problem once we try to explain the theology involved.
Can we in any way change that? I don't think so. I've looked at other languages-German, French, Spanish-and they all say "spirit." I don't think I'm going to win on that one.
Another example is in the Creed. We presently say "one in being with the Father," and people understand it. Some want us to use the phrase "consubstantial with the Father." Consubstantial is a $64,000 word that no one in the congregation understands or uses.
It seems that you're describing a clash between different values.
That's what we have to bring together. We have purists who will argue for a literal translation, that we have to come as close as possible to preserving those exact words. I would come back and say that if the words are not meaningful, it's not prayer. So I'm trying to bring in a pastoral dimension as well.
What do you think average Catholics are looking for when they come to Mass on Sunday?
I think they're looking for a chance to bond with the Lord, to be strengthened for the next foray out into the world.
Families are in trouble today, and I say when families are in trouble, the church is in trouble. We need to strengthen our families, our identity. We can't make it alone in the world; we can't make it to heaven alone. We need strength and we find that strength in the bread come down from heaven. We need to be nourished by the scriptures and by the Eucharist.
That's why the first Christians gathered: They couldn't make it on their own. We need one another, and we need the Lord. We also need to be with people who share our values to support us, so when we come to Mass on Sunday, we're coming together maybe as the first Christians did, to be with others who share our view of God and our value system.
Do you have advice for laypeople on how best to participate at Sunday Mass?
We can't expect a liturgical high on the weekend unless we are connected with the Lord during the week. That means some kind of a prayer life. Sometimes liturgists put all of the emphasis on "full, conscious, and active participation," but that can't happen unless you prepare during the week.
Are there particular practices you encourage?
Reading the scriptures, morning and evening prayer, prayer before and after meals, works of charity. We all have roles; just fulfilling those vocations during the week is a start. A lot of wonderful Catholic practices reinforce who we are, so when we come to the Eucharist, we're strengthened and fortified.
For me, the greatest words of the liturgy are at the end of the Mass: "The Mass is ended; go in peace." Go now through those doors out into the world and live the faith. That's the sending forth, the commissioning of God's people. For me that's the highlight of the liturgy. We've been informed and transformed at the table of the Lord; we've been strengthened by the Body and Blood of Christ. Now we are sent out with Christ to be a leaven in the world.
Current controversies aside, how do you judge the liturgical renewal since Vatican II?
There are four key words that every Catholic knows, especially priests and pastoral leaders: "full, conscious, active participation." I think by and large we have done that. We didn't have full, conscious, and active participation prior to Vatican II. We were pretty much a silent congregation.
I think there have been some steps backward, of course, but we have to be optimistic and hope-filled people. Hope is not putting on rose-colored glasses. It is the courage to be in the circumstances where you find yourself. Hope is trusting the Holy Spirit to guide the church.
Tensions are good for the church. We all would like to have a life without them, but tensions create activity and new thinking and dialogue, and that can be good. It's hard to go through, but tension is healthy for all of us; it brings out the best.
I think we have to say from our faith point of view that the Lord is present in those advocating transcendence as well as in those advocating immanence. Sometimes we emphasize one more than the other, and the Spirit always tries to bring us back, to keep us in balance.
There is an old Latin expression: In media stat virtus; in the middle stands virtue. That's hard to live, but that's the truth, that's where the virtue is.
This article appeared in the October 2005 issue of U.S. Catholic (Vol. 70, No. 10, pages 34-38).


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99 - When you visit England, go up to the ice cream van and ask for a 99. You will get a cone filled with soft ice cream and a Cadbury's flake - a long crumbly stick of chocolate. Mmmm!
Afters - What's for afters? When you hear a kid say that they are asking what is for dessert. Nothing if they didn't eat their liver and greens!
Aubergine - Eggplant to you.
Bacon - You also have bacon, but one of the things I missed was British bacon. Not the fact that it comes from Britain, more the choice. You seem to have one choice - bacon. We have back, throughcut, streaky, smoked, green and dry cured. The one we call "streaky" is the cheapest as there is almost no meat on it. It is the closest to the bacon you have in the US. The most expensive is back, as it is almost all meat. Your bacon is nice and crisps up, but for the country that likes choice, it's odd that there is none.
Banger - The good old British banger is bigger and fatter than the American breakfast link sausage. It is served for dinner with fried onions and gravy, in batter as toad in the hole or for breakfast with eggs, back bacon, mushrooms, black pudding, fried potatoes, grilled tomatoes, toast and marmalade. There are also many regional sausages that combine different meats, herbs and spices. And don't forget good old Bangers and Mash.
Bap - A soft round roll, lightly floured. These are like hamburger buns in America, but also eaten as sandwiches. Yummy with bacon and egg oozing out!
Barbie - Apart from being a doll, the barbie is the grill. Either charcoal or gas fired, it's what we cook our dinner on in the 2 days that makes up a good British summer. It's full name is the barbecue. So when we say barbie or BBQ we are talking about the cooker itself not the food. If you have people around you would call the event a BBQ as well.
Beer - Normally called bitter, this is the most popular alcoholic beverage of the UK male drinking population. It is served in pints at just under room temperature (real ales, however are served AT room temperature). Real Ales are non carbonated beers made from hops and barley.
Beer mat - Pubs always serve beer on a little card coaster which advertises the brewery or beer. They make great frisbees and are used for several pub games/jokes/tricks. You'll have to come and visit to find out more.
Beetroot - This is called beet or beets in America. Here they come ready cooked normally in a little jar or in a bucket in street markets. Actually quite scrummy!
Best - "A pint of best please landlord". You should walk into a British pub and say this at the bar in your best British accent. After telling you that "you're not from round here" you will be served with a pint of fine British ale. You might find it a little warm but it grows on you.
Bevvy - If someone asks you if you want to come out for a bevvy, they are asking you to the pub for a beer. Bevvy is just short for beverage, but in this context the beverage in question is obviously of the alcoholic nature!
Bickie - Short for biscuit. Usually said by kids and means cookie where you live.
Bill - When you have finished your meal in a British restaurant or pub, ask for the bill not the check.
Biscuit - Cookie in America. Though the large home-made chocolate chip type things would also be referred to as cookies in England. We also use the word "biscuit" to mean cracker, for instance you will see "biscuits for cheese" in the supermarkets, which are assortments of crackers.
Bitter - Bitter is what we call beer. However, this is not what you call "beer" - we call that lager. Beers are the dark ales that are so popular amongst British drinkers. Served a little below room temperature, but not cold like yours.
Black pudding - Missed by Brits in America, thin or thick black pudding is one of the staples of a cooked breakfast. Looking like a black sausage it is made from pigs blood and fat. Sounds horrid, but like faggots, you should try it before passing judgement!
Blancmange - Blancmange is custard that has been made thick, and allowed to set. It is generally served as one of the layers in a trifle. The bottom layer would be sponge cake soaked in jelly, then some fruit, then the blancmange, then a layer of whipped double cream and finally a chocolate flake crumbled over the top. Yummy!
Brekkie - This is another word for your Breakfast.
Brown bread - In cheap restaurants the choice of bread may be "white" or "brown". This is our equivalent of white or wheat. If you asked for "wheat" you'd get a strange look.
Brown sauce - If you are eating all day breakfast or something similar in a pub, you are likely to be asked if you would like brown sauce. It is pretty much like steak sauce, except the last thing we would put it on is a steak - yuck! We put it on things like cooked breakfast, which is probably just as disgusting to you.
Bubble & squeak - No, this isn't what happens to you when you drink too much. Bubble & squeak is an old English breakfast dish made from frying up left over greens and potato.
Bucks fizz - Apart from being a terrible pop group, bucks fizz is a drink made from ruining champagne with orange juice - mimosa to you.
Buns - Fruit buns are made by aunties and grandmas and often served with a cuppa. It is perfectly acceptable to say "Mmmmm, nice buns Grandma".
Butty - A butty is a sandwich. The most famous butty is the chip butty. The perfect chip butty (invented in Liverpool) consists of two fairly large slices from a large white loaf, liberally buttered, layered with chips (salt and vinegar optional) and smothered in tomato sauce.
Candyfloss - Cotton candy. The same horrible sugar based fluff that you get at fairs and carnivals. Kids love it and mums hate it.
Canteen - This is a cafeteria to you chaps. Not something a soldier drinks out of!
Castor sugar - This is white sugar that is somewhere between icing sugar and granulated sugar in texture. It is very finely granulated sugar, ideal for things like meringues, where granulated is too coarse and icing is totally unsuitable (I tried it once!!). In Texas it is called superfine sugar.
Chip butty - We grew up on these in Liverpool. They are sandwiches made from white bread, buttered and filled with piping hot chips and tomato sauce!
Chip shop - Abbreviation for fish and chip shop. Also known as the "chippy" or "chipper" in some places.
Chipolata - This is a small pork sausage. About the size of those served with breakfast in places like Denny's and IHOP. Not as popular as the fat old British banger. Chipolata is also a term used by women when they are winding up their husbands about their unimpressive manhood. In this instance the emphasis is usually on the "small" sausage.
Chips - Fries to you. Fish and chips is still a favourite in Old Blighty. Whilst government health restrictions prevent them from being served in newspaper any more, they still taste best from the bag, liberally dosed in salt and malt vinegar. Not to be confused with french fries, which are weedy little poncey things for girlies!
Cider - In some parts of south west England, Cider is more popular than beer. It is made from the juice of apples, allowed to ferment and is generally more alcoholic than most beers. Around Devon and Somerset, seasoned cider drinkers are easily spotted with their distended bellies and reddened ears, cheeks and noses. Cider is famous for rotting your guts!
Clingfilm - Unless you saw the Full Monty, clingfilm is used to wrap food to keep it fresh. Plastic wrap in America. Wrapping it around your stomach is actually NOT normal in the UK!!!
Clotted cream - This cream looks a bit scary at first. It is yellow and crusty on top. It is thicker than single cream or double cream and totally delicious. It is served in blobs with cakes or spread on scones. You can ask Grandma if you can spread some on her buns quite safely! (Avoid this in America, of course).
Cocktail stick - The little wooden sticks you get in America when you leave most restaurants! Here in the UK that practice isn't very common. It seems as if it is more polite here to wander around with teeth full of spinach than it is to pick your teeth with a toothpick in public. I like the way people in the US do it at the table while they are still talking to you, but to hide it they put one hand in front of their mouth. Mmmm very attractive!
Cordial - Cordial or squash in the UK is a concentrated drink, mostly for kids. Just add water. If you are a total wimp you can try adding lime or blackcurrant cordial to a pint of lager.
Coriander - Cilantro. It took a while to figure out why coriander wasn't available in supermarkets! Now we know! This applies to the fresh sort in particular.
Cornflour - Corn starch to you.
Cornish pasty - Nothing beats a proper pasty. Sadly these days they are harder to find. Many outlets sell what they call "pastys" but they are cheap and nasty imitations. A real pasty from Cornwall, is a pastry in the shape of a half circle, filled with spiced meat and potatoes. In the old days they also had apple at one end and they were tossed down the tin mines for the miners to eat for lunch. There is still a lot of rivalry in Cornwall about who makes the best pastys and a good one is worth searching for - a meal in itself.
Cottage pie - With no cottage and no pie crust, the name is not that helpful here. It's minced beef with veggies, topped with mashed potato. yum! Not to be confused with shepherd's pie which is virtually the same but with minced lamb (no shepherds!).
Courgette - Zucchini. Asking for a zucchini in England will probably get you a puzzled look.
Crackling - The skin of the pork joint, scored with a knife, rubbed with salt and roasted so that it crunches around the outside of the meat. Fabulous!
Cream Tea - This is something you should definitely try when you visit England, particularly if you are visiting the little villages of Cornwall or the West Country. A real cream tea consists of a pot of tea, some fresh warm scones that you spread with homemade strawberry jam and top with thick, yellow, clotted cream. Delicious!
Crisps - Salt and vinegar, cheese and onion, beef, smoky bacon. Crisps are called chips in America.
Crispy duck - One thing I really missed in America was crispy duck. In almost every chinese restaurant in England this is on the menu. It is marinated roasted duck that is smashed up at the table and served in tiny, almost see-through pancakes with hoi-sin sauce and shredded cucumber and spring onions. Eaten like Fajitas it is fantastic. Not to be confused with Peking Duck, which is usually the next item on the menu here.
Crumpet - One of the oldest traditions in English foody fads is the crumpet. A cratered flat cake. Toasted and covered in butter, so that it drips into the holes, the crumpet is enjoyed at tea on a Sunday, during the winter. It is about the size and shape of an English muffin (itself recently introduced to the UK and unheard of by most Brits!). Crumpet also has another meaning. Men might refer to women as a bit of crumpet, or they might fancy some crumpet tonight. You probably get the drift!
Cuppa - Cup of Tea. Served at 4pm, sometimes with tea cakes, crumpets, biscuits or cakes. My favourite is a real cream tea which is a pot of tea with scones, clotted cream and strawberry jam. Tea is also served in bed at the weekends when you wake up, Mmmmmm!
Curry - England has more than it's fair share of Indian restaurants. Anything from a korma or a bhuna to a madras or a vindaloo are amongst the favourite curries. Curry houses are one of the few places that serve alcohol (lager) after the pubs shut. Therefore it is very popular, after your 10 pints of lager, to pop next door to the curry house for 10 more pints, some poppadoms and a good curry. This mixture is perfect for churning out the infamous "pavement pizza". Use your imagination!
Digestive biscuit - These are one of the most boring biscuits you can buy in England. However, they are popular because they make the perfect cheesecake base. The nearest thing I found in Texas was Graham Crackers which are not a patch on digestives.
Dish up - Sit at the table everyone - I'm about to dish up. This means you are about to serve dinner.
Doner - Short for a doner kebab. The closest thing in the US is a gyro. Kebabs in England, whether shish (meat on a skewer) or a doner (lamb on vertical spit), are served in split pitta bread with salad. There is a whole culture difference between the clean living shopping mall gyro and the greasy doner. Whilst the gyro is available all day and all evening and enjoyed by everyone, the doner is generally sold after 11pm in England to young males, after the pubs close and after 8 or so pints of lager. Usually served with extra hot fresh chilli sauce and on greaseproof paper so the oil is funnelled back onto your trousers, it is usually enjoyed standing up.
Double cream - This is even thicker than single cream and is also served with desserts, tarts etc. We didn't find cream this thick in Texas, even in dairy farms.
English muffin - No such thing. Nobody seems to know why these are called this. Until recently, they were not available in England. Even now that some supermarkets stock them, most Brits think they are things you get in America. And they think they are big fluffy things! Cause we're not big on muffins either.
Entree - Appetizer. You guys really got this one mixed up. You talk about the main course being the entree and the first course being the appetizer. Clearly this is the use of a French word, but sadly, in the wrong place. In France and the rest of Europe, the entree is the appetizer, not the main course. The clue is in the name!
Faggot - Never knock faggots until you have tried them! They are a traditional British delicacy. Made by many butchers, they are meatballs wrapped in a casing of intestine. Delicious! The best known commercial brand is Brains Faggots - eat them with gravy.
Fairy cake - This not a cake for effeminate men, it is a cupcake.
Fillet - A fillet steak in English is a filet mignon in American. Same thing and as far as I can tell, same price, 10 quid a pound in Tesco or 15 bucks a pound in Albertson's. Pronounced "Fill It".
Fish and chip shop - Since I was a kid and stopped off at the chip shop with the Boy Scouts after swimming, until tonight where I picked up a meal for wifey and I, the chip shop has been an important part of the British culinary experience. Mimicked badly on your side of the water nothing beats a good bag of Cod'n'chips, some mushy peas and a saveloy. Bloody marvellous!
Fish cake - Fish cakes in the UK are served in restaurants rather like they are in the US, made from nice fish, with a little salad and a fancy berry sauce as a starter. However, ask most Brits what a fish cake is and they will tell you it is something you get at the chip shop, because it's easier to eat with your fingers than a piece of cod and cheaper too!
Flake - One thing I really missed was British chocolate. It's different to Hersheys. When we weakened, we sneaked down to Fiesta International Supermarket and splashed out on "The crumbliest, flakiest, milk chocolate in the world" as the TV ad says. Cadbury's Flake is fabulous - try some of our chocolate when you visit. You might like it!
Garibaldi - All kids know Garibaldi biscuits as "squashed fly biscuits". They are small hard biscuits with currants embedded in them that look just like squashed flies. Luckily they taste better than that.
Gateau - This is a cake, but not any old cake. A gateau should be large and rich and probably brimming with fresh cream. Normally served in slices on special occasions.
Gherkin - A gherkin is a pickle to you. Not as popular in England as they are in the US.
Golden Syrup - This is something you don't appear to have in the US - it is a ridiculously thick syrup used for sticky puddings and desserts. The closest I found was corn syrup, which is a good alternative. Strangely it features in treacle pudding, which seems to have no treacle in it!
Granary - This is a kind of malted, brown bread with whole grains in it. Very popular here in Blighty and damned well worth trying.
Gravy - A brown sauce made from the meat juices when you roast a joint. It is never white, nor made from flour and milk. We call the gravy you find in the southern states "white sauce".
Grill - We say grill when you say broil.
Grub - This is another word for food (hence pub grub) as well as being the larval stage of an insects development. Therefore care is required when ordering!
Haggis - One of the best known and most misunderstood Scottish inventions. Haggis is made from offal and grain and is held together in a sheep's stomach. It can be grilled, fried, or boiled whole. It is absolutely delicious and is traditionally served with neaps and tatties (turnips and mashed potato).
Herb - Herb. The only difference is we pronounce the "H". It got confusing when, having learnt to drop the "H" when talking about the food variety, I met someone called Herb and said "Hi Urb". apparently there is a little inconsistency here!
Hob nobs - One of the more popular British biscuits.
Horlicks - This malted milk drink has been around for years. It is supposed to make you relax in the evening and sleep well. Hence the old joke "Twelve children? Have you never heard of Horlicks?"
Hot pot - My Mum used to make good old Lancashire hot pot. Basically it is a kind of one-pot stew that is made with lamb with sliced potatoes on top, that go a bit crunchy. Yummy!
HP Sauce - This is pretty close to your A1 sauce. The main difference is we would not dream of putting it on a steak, we put it on breakfast - cooked, that is (not cornflakes!!).
Iced tea - In England there was no such thing as iced tea. Tea is only drunk hot and Brits are quite adamant about the way they do it. As we left the UK in 1996 there were canned varieties of iced tea starting to appear in supermarkets but I doubt you'd get a glass if you asked for one in a restaurant. You'd probably get a blank stare. We brought about 50 customers to Texas on a business trip and when they arrived after a VERY long trip to the 100 degree Texan weather, the hotel kindly laid on a buffet with 50 glasses of iced tea already poured. Thinking this was some soft drink, and being extremely hot and bothered the customers all took big gulps and then simultaneously spat 50 mouthfuls of it across the table. That sort of explains what Brits think of iced tea. (It was very funny - you should have seen the catering manager's face).
Icing sugar - You call this confectioner's sugar or powdered sugar. When we worked in Kipling's cake factory as students we often got covered in icing sugar when the machines belched clouds of it into the air. An important lesson in removing it from your hair was to have a bath, NOT a shower as it turned into icing when mixed with water and the shower just could not provide enough water to get rid of it!
Jacket potato - Baked potato in America. Also referred to as "potatoes in their jackets", meaning their skins, not little tuxedos!
Jaffa cake - These yummy little things are a little cake filled with orange jam and topped with chocolate. Very popular with kids.
Jam - Jelly. Not to be confused with jelly of course - which you call "jell-o"!
Jellied eels - In the east end of London, these are a local tradition and delicacy. As the name suggests they are simply eels, cooked and left to set in their own jelly. Yuck!
Jelly - Jell-o to you. Though jelly is not a brand name - it is the generic name for that rubbery stuff that kids like. Jell-o shots are not seen in the UK like they are in the US. I thought it was really odd to find it for sale near bars and generally adult type places. Soon found out why though!
Joint - Either something containing wacky backy that you smoke to get high, or a piece of meat that is roasted on a Sunday with roast spuds, roast parsnips, veggies and gravy. Like roast leg of pork and crackling. Mmmmmmmm!
Kedgeree - A wonderful dish of smoked haddock, eggs and rice. Still served in some hotels, generally for breakfast.
Kipper - A smoked herring. Kippers are very popular eaten hot with breakfast or cold with a salad.
Lager - Sort of what you call beer. Usually a bit stronger and drunk from pint glasses rather than bottles. Served cold, but not that cold. American beer is not normally considered a manly drink by British males. In the Epcot Centre in Florida, one of my American friends visited the "British Pub" where he ordered a pint of Guinness and his wife ordered a pint of "whatever was closest to American beer". The English waiter merrily brought his Guinness and for her - a pint of water!
Lager lout - This famous British invention is male, between 18 and 23 and usually visits foreign football matches to make trouble, beat people up and vandalise the place. Also available in other European flavours (e.g. Dutch).
Lemonade - Lemonade in England is a clear, sparkling, lemon flavoured drink that is either drunk as it is or added to lager to make shandy. Seven-up and sprite would both qualify as lemonade in England.
Liver sausage - I still remember my Mum cutting thick slices of liver sausage and grilling it with bacon and black pudding and serving it with eggs, tomatoes and sausages for breakfast - yummy! I have heard it called liverwurst in America.
Marmite - Described as "salty tractor grease" this spread is made from the yeast gunk they scoop out of beer vats when they are finished with them. You may have heard of Vegemite in Australia which is almost the same thing. Definitely an acquired taste. Usually used in sarnies with cheese.
Mash - Pie and mash, bangers and mash. All good pub favourites. Simply short for mashed potato.
Mince - In English this is ground beef (or other meat). Mincing is also the way that certain effeminate men walk!
Mince Pies - At Christmas time we make mince pies. They are small pies filled with mincemeat and topped off with cream or served hot with brandy butter. Mincemeat - Mincemeat is a sweet product made from dried fruit and suet (a dry form of beef fat) and is used as a filling for mince pies, eaten at Christmas with brandy butter.
Mushy peas - An English tradition. Mushy peas are reconstituted dried peas that go all mushy. They are often served with fish and chips, or on their own with mint sauce.
Neat - If you are in the pub and you ask for your drink neat, it means it comes with nothing added. You might ask for it straight.
Normal - When you order a soda in the US you often get asked if you would like "diet" or "regular". If we were asked the question at all here you would be asked "diet" or "normal". This generally applies to the times you would use regular. Slightly amusingly the question "diet or regular" to a Brit would translate into something like "are you on a diet or are you regular on the toilet". We use the regular to mean going to the loo every day, so please be careful how you use the word in the UK.
Nosh - This is simply another word for food. If you were going out for some nosh it would mean you were going to get some lunch or dinner at a restaurant. Posh nosh is what you get at expensive restaurants.
Nosh-up - This means a feast.
Offal - In English supermarkets you will see a sign in the meat aisle with "offal" on it. In Texas it is referred to as organ meat - yuck! In the UK we love it. The most common offal is liver and kidney. My American friends tell me that offal is not eaten in the US. Maybe they should check out the ingredients of their hot dogs!
Off licence - Beer, wine and spirits are sold in supermarkets in England, though the off licence still thrives. It is the place that you go to buy all of these items in the same way that you would from a liquor store in the US. Also called the "offy".
Pancake roll - Otherwise known as a spring roll here or egg roll in the US. No matter what you call them, if you buy one from a take-away you can be guaranteed it will pour boiling hot fat down your chin as you bite into it! Yikes!
Parkin - A sweet heavy cake made with treacle. Often served on bonfire night.
Parsley sauce - This is just a white sauce - like your southern gravy with chopped fresh parsley in it. Sometimes served with ham or fish.
Parson's nose - I have no idea why this is called the parson's nose, it is the tail of the chicken or turkey and very popular with Dads for no apparent reason. Not many parsons I know who would have their nose up there!
Pastry base - Crust to you.
Pea fritter - Well I just got back from the chip shop and realised I had forgotten to add pea fritters to this list. It is made from mushy peas, rolled into a ball, covered in batter and deep fried. Excellent as part of a calorie controlled diet!
Peckish - If you are a little peckish it means you are hungry and need to nibble at something.
Perry - Perry tastes a lot like our cider. That's because it is made the same way except instead of apples, they use pears. Just as alcoholic and just as likely to make you fall over.
Pickle - No such thing in America. Visit any English home and say "bring out the Branston" - they will bring you a jar of brown, lumpy, spicy pickle. It is made from vegetables, spices & vinegar and is quite thick. It is eaten with cold meats, cheeses and pies. There is even a less lumpy version for sarnies! Branston is the name of the market leader in pickle. Don't visit England without trying it.
Pickled eggs - Pubs and Chip Shops are the best places to find these things. Not my favourite food, they are what they say there are - eggs that have been hard boiled and pickled. Think through the consequences of eating one of these things!! Best avoided before a long flight!
Pickled onions - These little onions are a staple part of the British diet. Every kitchen has a jar in the cupboard or the fridge and many people still make their own. Peeled little shallots in pickling vinegar and eaten with cheese and salads. These days they also come with chilli and other hot spicy things to blow your head off.
Pie - This word is more of a subtle difference in usage. Unless specified otherwise, a pie would default to a meat pie with a pastry lid. Of course, we still have apple pies and the like. Pie's always have lids. No lid - no pie! We call that a tart.
Pimms - Another English tradition. Pimms is a liquor that you mix with lemonade in a tall glass with slices of apple, orange and cucumber and some fresh mint leaves. It is a summer, outside sort of drink that people drink at home and at the races, Wimbledon, Ascot, Henley etc. It is fairly alcoholic.
Pint - You would ask your mates if they wanted to come to the pub for a pint. In this instance it means any form of beer or cider that could be purchased in quantities of one pint. The British pint is bigger than the pint in the US. 20oz rather than 16oz, demonstrating that not everything is bigger and better in Texas!
Plonk - Normally you hear someone talking about "cheap plonk". Under £3 would probably get you cheap plonk, you need to pay a bit more to get decent wine. "Cheap plonk" suggests that the wine is not only cheap, but nasty too.
Ploughman's Lunch - You'll see these in pubs on the menu at lunchtime. Basically it's a chunk of cheese, some pickle, a pickled onion and a hunk of (hopefully) nice bread. Sometimes the cheese will be substituted with a piece of home baked ham.
Pop - Soda. Actually we don't really have a word for soda, we are more likely to ask if you want a coke, meaning any fizzy drink. In the north, you will hear people talking about pop or fizzy pop which has the same meaning as soda, but it is rarely used in other areas. "Pop" is also used frequently in Canada and in some parts of the US.
Pork pies - In central England, there is a little town called Melton Mowbray. The only notable thing about Melton is that it is the home of the very British pork pie. Even the Queen has been to the little pork pie shop in Melton. They are made from crusty pastry with a filling of minced pork. Cooked with secret ingredients. It is eaten cold with pickle.
Pork scratchings - In pubs, there are always bags of crisps and pork scratchings. In America they are called pork rinds.
Porridge - This has two meanings. The first is cooked oatmeal that you would have for breakfast. The second is doing time in prison.
Pub grub - Pubs that do food will often advertise "pub grub" outside on a sign. It just means pub food. These days lots of pubs do decent food, not just sausage, egg and chips! Useful when travelling around the UK as we don't have restaurants lining the streets like so much of the US.
Pudding - Dessert of any type is called pudding. What you call pudding is called banana custard in England. There are also some brands of kids dessert called Instant Whip and Angel Delight which closely resemble American "pudding", but we don't have a generic term for these.
Rasher - You have to have a couple of back rashers with a proper English breakfast. You would call them slices of bacon.
Rump steak - This is what you call sirloin steak. And if that isn't confusing enough - our sirloin steak is your porterhouse!
Runner beans - String beans to you.
Salad cream - One of the worst British inventions has got to be salad cream. It is supposed to be a salad dressing of sorts but it is more like yellow ketchup with a sour vinegary flavour. The only saving grace is that it is pretty good in coleslaw.
Sarny - Sandwich. Sarnies again for lunch!
Saveloy - The saveloy is a rather odd kind of sausage. Similar to a long hot dog sausage, it is generally found in fish and chip shops, heated in hot water and served with chips as an alternative to fish (or in my case, an addition!)
Savoury - In some cafes and tea shops you might see savouries on the menu or the black board. This is just a term for pastries that are savoury rather than sweet. They might have cheese, or meat in them, like Cornish pasties for example.
Scoff - This word is both a verb and a noun, both related. If you were off home for some scoff you would be on your way for some food. However you might then scoff it down - meaning to eat it!
Scones - These look like your biscuits but must ONLY be eaten with clotted cream and strawberry jam. If you are ever lucky enough to encounter real scones (with or without currants), in England or on a British Airways flight, cut the scone in half and spread the jam on each half, top it off with the cream and enjoy it WITH a cup of tea. No other method is permitted or forgivable. Most arrests of American tourists are for eating Scones the wrong way!
Scotch egg - Horrid, though they are, I actually like scotch eggs! They are hard-boiled eggs surrounded in a half-inch layer of sausage meat and coated in breadcrumbs and deep fried. Then you eat them cold at picnics!
Scrumpy - I grew up on scrumpy. It is rough cider. It tastes pretty harmless but after a pint or two stand back and wait for your legs to collapse. Best to buy it from a cider farm in somerset or that end of the country. Though some pubs do sell something pretty close these days.
Semi skimmed - 2% to you! Took me ages to figure out that our semi skimmed milk was the same as your 2% milk or low fat milk.
Semolina - Kids love semolina here like they love cream of wheat in the US. It's the same thing!
Shandy - Generally lager and lemonade. However, bitter shandy and cider shandy are also popular, especially with drivers or at lunchtimes. (Hint for Brits - when explaining to a US barman how to make a Shandy - don't ask for lager and lemonade - he won't have any idea what you are talking about and the result is likely to be disgusting. Ask for beer and sprite, then wait for the laughter and funny looks).
Shepherd's pie - Originally made from leftovers, this is not a true pie, nor does it contain any shepherds! It is minced lamb, cooked with some veggies and topped with mashed potato (sometimes with cheese) on top and grilled till brown. Not to be confused with Cottage Pie which is almost the same, but with minced beef.
Simnel cake - This is the traditional British Easter cake. It is a heavy fruit cake with a thick layer of marzipan right through the centre. There is marzipan on the top too plus usually balls or chicks made from marzipan decorating the top. Excellent with a cuppa.
Single cream - This cream is used for pouring on cakes and pies and is best served poured over apple pie. Single cream can be whipped to make it stiff for topping cheesecakes etc. The nearest thing to this in Texas is heavy whipping cream, sadly.
Sirloin steak - This is what you call porterhouse. And if that isn't confusing enough - our rump steak is your sirloin!
Skimmed milk - Skim milk in America. So what happened to the "ed" bit? It seems like a grammatical error to leave it off, but then you say things like "write me" instead of "write to me", which would also lose you marks in an English exam here. But then what would we know about English?
Soldiers - We dip soldiers in our soft boiled eggs. They are not actually men in uniform. They are finger sized slices of toast.
Spirits - Liquors. The 40% alcohol drinks. Not usually drunk in pints!
Spotted dick - Not actually a medical complaint, spotted dick is a suet pudding with dried fruit and is an excellent pudding in winter with custard.
Spring onions - You call these salad onions or green onions or even scallions.
Spring roll - See pancake roll.
Squash - This is a sweet, fruit and sugar based drink for kids. It comes in concentrated form in big bottles that you just add water to. Similar in idea to the frozen limeade-type drinks in the US.
Starter - As well as being part of a car (usually coupled with the word "motor") this is what we call the appetizer on a menu. The more upmarket restaurants would use the word "entree", the French word for the first course of a meal.
Steak & kidney pie - This is another traditional English dish. Kidney is not popular in the US so try it when you visit. It won't kill you, honest!
Steak & kidney pudding - This is variation of the traditional pie. On a cold winter evening there is nothing better. It is steak and kidney in a thick, soft, suet pastry crust. Absolutely divine.
Stock cube - The cheats way to make gravy is to use a stock cube. You'd call it a bouillon cube. Either way it's cheating!
Stodge - Stodge means heavy food - a lot like we used to get at school in the old days. These days our schools serve much better food, though we still haven't gone as far as you guys with letting the franchises in.
Stone - Don't be surprised if a Brit tells you there is a stone in his peach or prune. That's what we call a pit.
Stuffed - When you have had enough to eat it is quite acceptable to tell everyone that you are stuffed. It means you are full. When I said that at a dinner party in Texas I got some very strange looks - apparently it has other meanings there.
Suet - Suet is a fairly dry white beef fat. It is rubbed into flour as a base for many puddings. Sweet and savoury.
Sweets - Either another word for dessert or also the candies you give to kids. Scary old men in films say "Would you like a sweetie, little girl?".
Swiss roll - Jelly roll to you chaps.
Take-away - This word has several meanings. First it is the place that only sells food to take out. You might go to the take-away for an Indian or Chinese. If you got a take-away for dinner it would mean the meal itself. Also if you go to a restaurant where you can choose where you eat it then you would be asked if you want to "eat in or take away". You would say here or to go.
Tarts - If you flirt with members of the opposite sex you could be described quite legitimately as a tart. If you are a pastry base with jam or fruit topping you would also be a tart. But in this instance you may have cream or custard poured over you!
Tea - One of the English classics. Tea is either a drink made from tea leaves (loose in a pre warmed pot), boiling water, served in china cups, milk first and at about 4 o'clock in the afternoon. Or tea is the name for the meal served early evening, nowadays by Grandma and Grandad since most modern folk eat dinner at about 7:30pm or later.
Tin - We seem to have two words for a can of food. You could say a tin of beans or a can of beans and they would mean exactly the same.
Toad in the hole - You may see this on the menu in a pub or restaurant. It is basically Yorkshire pudding or batter with sausages embedded in it. It's not special but it is cheap to make.
Tomato sauce - Ketchup to you chaps - though we use both names here.
Treacle pudding - There's nothing nicer than a hot, steaming treacle pudding on a cold winter night. Smothered in custard and without a single calorie! Well maybe I lied about the last bit. Treacle pudding is a steamed pudding, eaten for dessert with a runny syrup topping.
Twiglets - These are an important part of the British culinary culture. They look and feel like little sticky twigs, though they are really a snack with a strange marmite tang - hence the stickiness. Try them when you visit.
Vacuum flask - A vacuum flask is a thermos to you. It keeps hot things hot and cold things cold. I have an ice cream and some coffee in mine. Not!
Water - This is a tricky one. The word is the same in both languages (at least as far as the spelling goes). However, when I asked a waitress for water once, she told me they didn't have any! In Texas you should ask for WAAH DUR! In one embarrassing incident I said to a salesman in a washing machine shop "Is water metered here?". He said he didn't know and went to see if he worked in different department. When he came back he said there was nobody called Walter Metered working in the shop!
White - When someone in the UK asks you how you take your tea or coffee you should say "black", "white without" or "white with". White means with milk and the "with" and "without" bit refers to the sugar. I have mine white with one. When I first told a waitress in Texas I wanted my coffee "white with", she said "with what - milk?". Think about it!
White sauce - This is called gravy in Texas. It is made from flour, butter and milk.
Wine gums - These are a kind of sweet that are made from the same stuff as Gummi-bears. They are bigger and round and very useful for shutting the kids up for about an hour!
Yorkshire pudding - You may see this on the menu in a pub or restaurant. It is a light batter that rises when it is cooked. In pubs you will sometimes see huge ones that rise at the edges to form a sort of bowl. The middle can be filled with anything from sausages and beans, to soup or stew. Worth a try if they look good. Traditionally, smaller Yorkshire puds are served with roast beef, as an accompaniment with horseradish sauce and gravy, roast spuds and veggies. Quite yummy. Apparently called pop-overs in some parts of the US.


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OCEAN CITY – The third time was the charm for Doug Cymek, as he finally won a seat on the Ocean City Council, joining two incumbents and one former councilman in the lowest voter turnout percentage in recent Ocean City history.
Only 23.5 percent of a possible 6,470 registered voters cast a vote in this year's election, eclipsing the previous record of 24 percent from the 2006 election.
The only numbers concerning Cymek and the other winners as the results were announced Tuesday evening at the Roland E. Powell Convention Center, however, was their number of votes.
"I'm absolutely overwhelmed right now", said Cymek, just moments after the votes were tabulated. "I need a minute to gather my thoughts and let this sink in."
Cymek, who lost his election bids in both 1996 and 2006, came in third in the voting for a possible four available seats behind incumbents Jim Hall and Mary Knight. Cymek received 844 votes, just 14 less than Knight, who felt vindicated after not being endorsed by the local press.
"I was very disappointed that I was not endorsed by the papers, but in the end, I was endorsed by the people, and that is all that really matters. I am honored to serve them once again," she said.
Former councilman and Hall's Restaurant owner, Joe Hall, was returned to City Hall by the people of Ocean City, gaining 828 votes to take the fourth and final available council position. Hall lost by 74 votes in the 2006 election losing his seat on the council, which he held from 2000-06. Hall edged out fifth place winner Brent Ashley to win back a seat on the council by just 52 votes.
"It was a nailbiter, but in the end, I reached my goal, and that was a seat on this council. I couldn't be happier than I am right now, said Hall.
Mayor Rick Meehan, though unopposed and essentially re-elected before a single vote was cast, earned 958 votes to his credit.
Jim Hall, who has served on the City Council since 1987, was elated in the moments after his victory, but he did speak of the uncertainty of the whole process.
"You never really know how this is going to go. It could have gone either way, as the numbers were pretty close for everyone," he said. "I think everyone ran a great campaign and I'm extremely pleased with the results."
One of the biggest surprises of the evening was the poor finish by incumbent and retired police officer Jay Hancock, who finished second to last in the voting with 598 votes.
Hancock said he was "cautiously optimistic" going into election and "(I) knew there might be a question, but I'd hoped that my experience would be the answer to the question. Obviously, I'm disappointed."
Hancock's fate may have been sealed by what many call a long-standing row between he and Ocean City Police Chief Bernadette DiPino that allegedly came to a boiling point in early October when it was reported that a threat of a sexual discrimination lawsuit had been settled for approximately $5,000 between the city and DiPino, stemming at least partially from personal insults Hancock reportedly hurled at the chief. The following week, the Fraternal Order of Police did not endorse Hancock's bid for re-election, which seemed to indicate the row between he and DiPino had spread to one between the retired 31-year police veteran and the FOP.
FOP President Glen McIntyre told The Dispatch that there was a "deep rooted philosophical issue amongst the rank and file members and how Jay views and sees the department. Some of the comments he's made in the papers over the years have rubbed our young guys the wrong way."
Hancock hoped that even if the recent media reports sealed his fate at the polls, it wouldn't tarnish his legacy in the city of Ocean City adding, "I think it might stick in some people's minds, but those people probably weren't that familiar with my work for the town over the years."
Council President Joe Mitrecic, who has served four years with Hancock, said he was sorry to see him leaving the council under the circumstances he did.
"It's unfortunate that Jay lost his seat. There was way too much out there for him to overcome. We will miss him because he was a good council member," Mitrecic said. "He was sandbagged and it was a travesty what was done to him."
Rounding out the candidates was first-timer Sean Rox, who was the youngest of the candidates at age 35.
Rox, who picked up a respectable 355 votes, was already looking at future elections moments after the results were announced, saying, "I'd definitely run again, and this was a valuable learning experience. I learned a lot, and we'll see what happens next time."
After two straight record turnouts at the voter polls, one a record high in 2004 with over 13,000 votes cast, and a record low in 2006 with just over 5,000 votes cast, Tuesday's election was just higher with 5,176 total votes cast by 1,521 people, up from the 1,484 voters in 2006.
Many people who spent the day at the polls predicted by the early afternoon that it was going to be a low turnout.
Councilman Jim Hall said, "we really didn't get a good turnout today, although we did get a good result, but I am a little surprised about the number of people."
Some, like Hall, speculated that having an unopposed mayoral election in addition to a ballot with no issues for the public to vote on could be a reason that almost 77 percent of registered Ocean City voters decided to stay home. The low voter turnout was partly blamed in 2006 by gusty winds and rain, but that was certainly not the case as Tuesday as weather conditions were beautiful.
As for the new council, some ran on making some immediate changes in their first few months on the council.
Joe Hall said during his campaign process, "my first motion in our first official meeting will be to suspend all major capital improvement projects for six months."
Hancock warned new council members to be aware that there were "very real concerns" about the future Ocean City budget and hoped that major cuts were not made to the funding on city infrastructure despite the economy.
"I hope the new council realizes that radical changes don't necessarily mean good changes. Altering our city infrastructure would cost us more money in the long run," he said. "Getting nothing done is much more costly than spending money on the things we need to get done."
Knight seemed to agree that some of the biggest hurdles for the new council to clear were going to be the new budget as well as "how we plan to fund advertising the town of Ocean City to the masses."
After spending the day at the polls, Mitrecic called Tuesday's election a "great day for Ocean City" and though happy with the idea of working with two newcomers to the council, was particularly pleased with Knight's re-election.
"Overall, I think Ocean City won yesterday. We were very, very fortunate that Mary got re-elected. I think we know where Joe Hall's heart is and it's with the town, and I think Doug will be a great addition to the team. I am looking forward to working with Doug and with all the candidates that won," said Mitrecic, who was elected to the council in 2002 and re-elected in 2006.


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WASHINGTON - US health researchers said Thursday that they have documented lead poisoning risks among pregnant women who took Ayurvedic medicine and issued a new warning on the safety of traditional pills.
New York City health authorities probed six cases since last year of women - all but one born in India - found to be at high risk of lead poisoning due to Ayurvedic medicine, the US Centers for Disease Control and Prevention said.
Ayurveda, or long - life science, is a system of traditional medicine developed over thousands of years in India.
The pills - none made in the United States - are occasionally contaminated during manufacturing but some are "rasa shastra," the Indian practice of intentionally adding metals, minerals or gems to medicine.
The medicines are advertised as helping with pregnancy and at least one boasted that it would boost the chances of having a boy instead of a girl, said the report by the US government health organisation.
While the six women have not shown symptoms, authorities found them to be at high risk of lead poisoning, which can damage the brain, kidneys and nervous and reproductive systems.
"Pregnant women present a unique concern, because lead exposure can adversely affect the health of both mother and child. Fetal lead exposure increases the risks for low birth weight, developmental delay, reduced intelligence and behavioural problems," it said.
The products contained up to 2.4 per cent lead and some also contained mercury and arsenic, which are also considered dangerous for consumption.
The US Food and Drug Administration warned in 2008 to use caution when taking Ayurvedic medicines -- especially those sold over the Internet -- as they are generally not approved by regulators.
The researchers at the Centers for Disease Control and Prevention said that health care providers should ask patients about their use of foreign-made medicine and consider administering tests for metal exposure.
"The cases of lead poisoning among the six pregnant women underscore the importance of risk assessment for lead exposure and blood lead testing in at-risk populations," the report said.


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Low risk of fashion mistakes (risk of stocking the wrong line)
People are attracted to the shop to discover new things
The company can easily cater to local consumer tastes
Better positioned than its competitors
A lot of growth potential in the countries they are already present
Online shopping helps Inditex to grow quickly
Innovative promotion of the brand
Jack Neele
Portfolio Manager
Many Spanish people are as proud of Inditex as the Dutch are of Heineken.
Inditex is a Spanish clothing retailer, which operates worldwide. Besides its main brand Zara it operates stores like Pull&Bear, Massimo Dutti and Bershka. The company is based in the coastal city of La Coruña in the northwestern province of Galicia. The founder and CEO of the company, Amancio Ortega Gaona, has a large stake in the company and has become one of the richest people in the world. Although Spain is still struggling economically, Inditex is doing well. Zara clothing is cheaper in their home market and the pain is compensated by successful expansion abroad.
Inditex is a very Spanish company despite its growth in international operations. Lots of clothing is still manufactured in the region of Galicia. "Inditex is a specific Spanish company. That's where their roots are. Many Spanish people are proud of it, like the Dutch are of Heineken," says Jack Neele, portfolio manager for Robeco Global Consumer Trends Equities.
Fits in well with philosophy of Global Consumer Trends Equities
Inditex fits in well with the investment philosophy of Global Consumer Trends Equities, says Neele. "We are looking for structural winners and have a preference for companies with strong consumer brands. The defensive Inditex stock provides good diversification with other more growth-oriented stocks in our portfolio."
Inditex represents around 2% of the total portfolio, which is just outside the top ten holdings of Global Consumer Trends Equities. "The reason it doesn't have a higher ranking in the portfolio holdings is that the stock is no longer cheap. Because of its strong track record, valuation has risen and the price-earnings ratio is in the low 20s." He gives seven reasons why the company has been so successful.
(1) Low risk of fashion mistakes
The risk of making fashion mistakes by stocking clothing that customers do not want to buy is small, says Neele. "If you have only a limited number of ranges, then the impact of a fashion mistake is immense. You end up with large write-downs on unsold stock. But for Inditex, fashion risk is very low, because the stock levels of goods in transit are lower. It will just take a few days longer to sell this stock. You do not end up with a huge leftover winter range that you need to sell over the spring period."
Having factories and suppliers close to their markets allows Inditex to react quickly to any change in consumer buying patterns. However, labor costs are higher than in Asia. "Inditex has production facilities in Spain, Portugal, North Africa and Turkey, which are close to their end market in Europe," he says.
(2) Always something new
The Zara brand offers many different collections each year that attract increasing numbers of people to the store, says Neele. "The consumer knows that every three weeks there will be something new to discover in the Zara store." This short cycle is due to the extremely short lead times for design, production and distribution, a concept sometimes referred to as 'fast fashion'.
In contrast, competitors basically have one collection each season, he adds. "For example, it is difficult for H&M (Hennes and Mauritz) to have more than one collection, because their lead time for distribution is much longer. The reason is that H&M procures mainly in faraway Asia. This is a cheaper part of the world in which to produce, but shipping time to the market in Europe is far longer."
(3) Easier to react to local consumer tastes
The company can easily cater to local consumer tastes, says Neele. "Store managers have a big influence on what is sold. For example, if a certain type of jeans becomes popular in Rotterdam, then the manager can easily receive more because of short lead times. But if you order additional jeans produced in Asia, then these can be out of stock for a considerable period of time."
(4) Edge on the competition
Inditex is better positioned than its competitors, which allows the company to gain market share, says Neele. "H&M is one of the best companies in the industry, but Inditex is better. Zara sells fashionable clothing at attractive prices. H&M and its rival, Primark, offer lower prices, but have a more basic clothing line, because selling fashionable clothing can be risky: what is in fashion today can quickly be out of fashion tomorrow."
There are other major competitors. Mango, their Barcelona-based rival, is a successful brand and a big competitor in their home market. But it is not in the same league, he says. "Mango is expanding abroad, but it still lacks the global scale of Inditex."
Jack Neele
Portfolio Manager
Future growth will come mainly from the emerging markets.
(5) Low risk associated with international expansion
Inditex has substantial growth potential in the countries where the company is already represented, says Neele. Entering markets in new countries is the riskiest part in the growth strategy of any major company. "Inditex doesn't need to do that because they already have a presence in many countries, with relatively few stores." Its Zara brand has just over 2,000 stores in 88 countries, while H&M has 3,300 stores in 54 countries.
Markets outside Spain should provide more growth, he says. "Future growth will come mainly from the emerging markets and, to a lesser extent, the rest of Europe."
(6) Online shopping is helping Inditex to grow quickly
While the company was slow in starting up online shopping, it is now rapidly rolling out the concept internationally. They started out in their top six countries three years ago and are steadily increasing their presence. Neele explains how the concept works. "You can order online and pick up the clothing at the store or have it sent to your home." He adds: "To return items, you need to go to the physical stores or return items by mail and pay for postage. This is an effective policy, because it creates a barrier to returning goods. It differs from online retailers like Zalando, where some customers order six pairs of shoes, try them all on, keep one pair and return five," he adds. "This shopping behavior is very expensive for online retailers." Online shopping is especially useful for countries where Inditex has only a small presence. "With online shopping, everyone can buy at Zara even though there isn't a store nearby," he says.
Jack Neele
Portfolio Manager
This store functions as a giant billboard.
(7) Innovative promotion of the brand
Inditex spends very little money on advertising, says Neele. "The stores promote the brand. There aren't any Zara billboards or commercials around. Instead, Inditex promotes its brand by buying prime real-estate locations and creating stores with an air of luxury."
Inditex recently bought a building for over USD 300 million on Fifth Avenue in New York to open a Zara store. "This might sound like a crazy amount of money, but it is a pretty smart move. This store functions as a giant billboard for the city's 50 million annual visitors. Store visitors talk about it to others, and this helps generate worldwide interest in the Zara brand."
* This publication is intended to provide investors with general information on Robeco's specific capabilities, but does not constitute a recommendation or an advice to buy or sell certain securities or investment products.


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Teddy Bryce+Favorites
Teddy Bryce
View Teddy Bryce's Media:
Heavily tattooed and just a little hairy, Teddy Bryce has an ass that just seems to get hungrier with every scene. The look in his beautiful brown eyes says "come and take it," as does his furry hole.
Almost as soon as he started doing movies in 2017, Teddy gained a fan base with scenes like the wild Dr. FrankenFuck's Fist Lab (Fisting Central/Raging Stallion Studios) and the orgy in Scotty's Dad (Brad Kalvo Presents).
Tattoos: All over
Piercings: Both ears
Photo Gallery
Recommended Movies


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The Christian Faith: A Systematic Theology for Pilgrims on the Way
Acclaimed author, syndicated radio host, distinguished theologian, and fellow pilgrim, Michael Horton offers the Christian community a systematic theology in one volume. Specifically targeting the layman or armchair theologian, Horton discusses the major doctrines of the Christian faith from exegetical, historical, philosophical, and practical viewpoints. He attempts to reinstate the relevance of systematic theology in "the modern dichotomy between doctrine and life, theology and discipleship, knowing and doing, theory and practice" (p. 14). Inviting the reader to become an active participant in the greatest story ever told, his goal is "doctrine that can be not only understood, clarified, and articulated but also preached, experienced and lived as 'community theater' in the world today" (p. 32).
In order for the pilgrim to join in this "community theater," Horton structures his work according to the six essential parts of the metanarrative. First, he devotes five chapters to "Knowing God" as he addresses presuppositions of theology, explores the differing opinions on the origin of theology, and assesses revelation in the canon of Scripture and its role in the metanarrative. Second, examining the "God Who Lives," Horton defines the attributes of God, both communicable and incommunicable, and discusses the role of the Trinity. Horton's third section explores the "God Who Creates," studying predestination, creation, providence, humanity, and the fall. Moving from creation to redemption, part 4 explains the "God Who Rescues" in Horton's apologetic for the person and work of Christ. Part 5, "God Who Reigns in Grace," looks specifically at the church, its characteristics, role, and responsibility in the metanarrative. Horton concludes part 6 with a focus on "God Who Reigns in Glory" and the eschatological hope found in the return of Christ.
In the beginning of his treatise Horton lays the foundation and framework for and shows the necessity of a Christian worldview. He presents good summaries of other world religions and provides an apologetic for the gospel. Nevertheless several inconsistencies and idiosyncrasies detract from this presentation. At the forefront is Horton's erroneous presentation of verbal, plenary inspiration. Horton claims, "The common teaching of the East and West, Roman Catholics and classical Protestants, is that Scripture is not only in its content but also in its form the Word of God written. This consensus that Scripture is inspired in its words as well as its meaning is aptly summarized by the phrase verbal-plenary inspiration" (p. 160). Historically the church has not claimed the meaning of the text to be inspired; rather, verbal, plenary inspiration means that "God superintended the human authors of the Bible so that they composed and recorded without error His message to mankind in the words of their original writings" (Charles R. Ryrie, Basic Theology [Chicago: Moody, 1999], 81). In short, verbal, plenary inspiration is a claim that all the words of Scripture are from God.
In his discussion of original sin Horton defends a highly unusual position. His glossary defines original sin as "the guilt and corruption brought on the human race as a result of Adam's sin" (p. 998). Then in the text Horton identifies this sin: "Adam's first sin was not in eating the forbidden fruit but in allowing the false witness to become a resident of the garden in the first place" (p. 410). Later Horton asserts that "Adam failed to drive the serpent out of God's holy garden and instead succumbed to the seduction of God's archenemy" (p. 447). Lacking biblical and historical support or any type of clarification, Horton leaves the reader unsure of the rationale for such statements.
Horton's discussion of questions about God who is one and yet is distinctly three persons begins well. While the term "Trinity" is not found in the pages of Scripture, Horton helpfully observes, "Long before the dogma of the Trinity reached its formal refinement, believers were placing their faith in, worshiping, praying to, and being baptized into the reality of which it speaks" (p. 275). But as Horton presents a historical argument for the Trinity, the nonspecialist reader might get lost in unclear philosophical terms and some idiosyncratic assertions. For example in his explanation of how three can be one and vice versa, Horton focuses on the division of nature and essence. Defining substance as "something about which something can be said" (p. 280), he opens the door for an inappropriate division of the Godhead. "Since self-existence is a divine attribute, the Son's deity must be as underived as the Father's and the Spirit's. His person, not his divine essence, is begotten of the Father" (p. 289). Horton continues, "Essences do not enter into relationship, but the divine persons who share that essence do" (p. 293). Asserting his argument for a division between essence and nature, Horton quotes Gregory of Nyssa, who believed that the persons, not the natures, were caused and the Father as cause is God. The danger in his confusing presentation is that his intended armchair-theologian audience might not have the background to sort through the arguments and understand the nuances of this position. This section does not seem appropriate for the intended audience of the book.
In his concluding section Horton discusses the doctrines of eschatology. Since Horton writes from a Reformed theology perspective, the reader should not be surprised to find him rejecting other viewpoints, including dispensationalism. However, rather than finding moderate, fair, and accurate representations of other perspectives, the reader finds some overstated and "straw-men" presentations. In his discussion of the dispensationalist view of the millennium, Horton claims that the work of Blaising and Bock in "Progressive Dispensationalism moves away from the sharp distinction between Israel and the church and affirms that the kingdom of Christ is in some sense present although it will be fully realized in the millennium" (p. 929). Without explaining or defending this claim, Horton then concludes, "This position is therefore much closer to historic premillennialism" (p. 929). However, this misrepresents this dispensational perspective. In Progressive Dispensationalism (Grand Rapids: Baker, 2000), Craig Blaising and Darrell Bock defend a distinction between Israel and the church (pp. 49–54). Further, most dispensationalists are pretribulational, whereas historic premillennialists hold to a posttribulational rapture. Blaising and Bock explicitly defend a pretribulational position and assert that "most dispensationalists have advocated the doctrine of the pretribulational rapture" (ibid., p. 19).
Horton's work also contains numerous editorial errors. Examples include inaccurate citing of page numbers in footnotes (e.g., p. 285, n 40 cites incorrect page numbers), wrong book title (the title of Douglas Kelley's Systematic Theology, p. 273), and references in the text to "see pp. 000,000" (p. 103) and "p. 000" (p. 225). The treatment of angels appears misplaced in a chapter titled "Being Human" and is unusually brief (pp. 406–7). On a broader scale the book lacks continuity in the outline and structure of the chapters. While some chapters have section titles and key definitions, others are bare of visual aids that move the reader from one section to another. The definitions of key terms, both within the text and the glossary, are inconsistent. Hopefully a second edition will correct these errors.
In spite of these problems The Christian Faith could be useful for the preacher or theology student when read alongside other such works. It offers the opportunity to think critically through philosophical, exegetical, and practical questions. However, the book does not seem appropriate for armchair theologians. Horton shines in the areas that one would expect from a Reformed theologian, namely, his presentation of divine providence (chap. 11), the characteristics of the church (chaps. 24–25), and his overall apologetic for Reformed theology. However, while some readers will find nuggets of truth and instruction in the book, the academic language and the sheer size of the work puts it beyond reach of much of its intended audience.
About the Contributors
Glenn R. Kreider
Prior to teaching at DTS, Dr. Kreider served as Director of Christian Education and then as Senior Pastor in Cedar Hill, TX. His research and writing interests include Jonathan Edwards, theological method, theology and popular culture, and our eschatological hope. Dr. Kreider believes that grace really is amazing; it is a thought that will change the world. He is married to his best friend, Janice, and they have two grown children and one granddaughter, Marlo Grace. He and Janice enjoy live music, good stories, bold coffee, and spending time together and with their rescue dogs—a terrier/greyhound mix named Chloe and a black lab named Carlile.


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