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Skin Conditions
Acne is the most frequent skin condition seen by medical professionals. It consists of pimples that appear on the face, back and chest. About 80% of adolescents have some form of acne and about 5% of adults experience acne. In normal skin, oil glands under the skin, known as sebaceous glands, produce an oily substance called sebum. Read More »
Moles (Nevi)
Moles are brown or black growths, usually round or oval, that can appear anywhere on the skin. They can be rough or smooth, flat or raised, single or in multiples. They occur when cells that are responsible for skin pigmentation, known as melanocytes, grow in clusters instead of being spread out across the skin. Generally, moles are less than one-quarter inch in size. Most moles appear by the age of 20, although some moles may appear later in life. Read More »
Psoriasis is a skin condition that creates red patches of skin with white, flaky scales. It most commonly occurs on the elbows, knees and trunk, but can appear anywhere on the body. The first episode usually strikes between the ages of 15 and 35. It is a chronic condition that will then cycle through flare-ups and remissions throughout the rest of the patient's life. Psoriasis affects as many as 7.5 million people in the United States. About 20,000 children under age 10 have been diagnosed with psoriasis. Read More »
"Rash" is a general term for a wide variety of skin conditions. A rash refers to a change that affects the skin and usually appears as a red patch or small bumps or blisters on the skin. The majority of rashes are harmless and can be treated effectively with over-the-counter anti-itch creams, antihistamines and moisturizing lotions. Read More »
Rosacea is a chronic skin condition that causes facial redness, acne-like pimples, visible small blood vessels on the face, swelling and/or watery, irritated eyes. This inflammation of the face can affect the cheeks, nose, chin, forehead or eyelids. More than 14 million Americans suffer from rosacea. It is not contagious, but there is some evidence to suggest that it is inherited. There is no known cause or cure for rosacea. There is also no link between rosacea and cancer. Read More »
Skin Cancers
Skin cancer is the most common form of human cancers, affecting more than one million Americans every year. One in five Americans will develop skin cancer at some point in their lives. Skin cancers are generally curable if caught early. However, people who have had skin cancer are at a higher risk of developing a new skin cancer, which is why regular self-examination and doctor visits are imperative. Read More »
Warts are small, harmless growths that appear most frequently on the hands and feet. Sometimes they look flat and smooth, other times they have a dome-shaped or cauliflower-like appearance. Warts can be surrounded by skin that is either lighter or darker. Warts are caused by different forms of Human Papilloma Virus (HPV). They occur in people of all ages and can spread from person-to-person and from one part of the body to another. Warts are benign (noncancerous) and generally painless. Read More »
Wrinkles are a natural part of the aging process. They occur most frequently in areas exposed to the sun, such as the face, neck, back of the hands and forearms. Over time, skin gets thinner, drier and less elastic. Ultimately, this causes wrinkles - either fine lines or deep furrows. In addition to sun exposure, premature aging of the skin is associated with smoking, heredity and skin type (higher incidence among people with fair hair, blue-eyes and light skin). Read More »


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The minimum order for fabric is 0.5M. You can then order in 10cm increments thereafter.
For example if you'd like 2.8M this is what you type in the box. All computer screens will show colours slightly differently.
We always recommend ordering a sample to ensure the fabric is the weight and colour you require.
Please note, fabric is classed as a bespoke order, so we cannot accept returns.
European laundered linen tumbled at the mill for softness. Winter Hymn is a rich autumnal plum and navy.
This linen is produced in small batches in Eastern Europe where there is a strong heritage of spinning and weaving linen fabric.
Winter Hymn can be used for many of our patterns, ideally dresses, tops, skirts and loose fitting trousers.
We have many colour ways in this check, to see these click on the 'Alternatives' tab.
Linen is naturally stain resistant, does not pile, and is moth repellent. It is easy to wash as it can sustain high temperatures, is has very little if no shrinkage and is very strong.
It is anti-bacterial, anti-fungal, hypo allergenic and thermoregulating, it will also absorb up 20% moisture before feeling damp.
As the linen fibres have low elasticity (which causes it to crease) it will wear in any areas that are repeatedly folded in the same place for a long time, however it does have much better abrasion resistance than say cotton.
Flax is a strong plant best grown in northern Europe. It needs little or no fertilisers and due to the local climate, little extra water. It doesn't really require many pesticides either as it can grow in poor quality soil. The Advisory Commission Report to the European Parliament stated that flax cultivation has positive effects on eco-system diversity as it allows for an "environmental pause". One hectare of flax can retain 3.7 tonnes of CO2. Every part of the plant is used, what isn't used to produce linen can be used to make linseed oil, paper, cattle feed or even soap.
Linen is therefore almost naturally organic. It is completely biodegradable, recyclable and due to its natural absorbency, it requires less dye than cotton. Linen therefore scores high on the ecological chart.

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Enduring the last few weeks of pregnancy can be physically and emotionally challenging for some women. The aches and pains, the swelling of the limbs and the anxiety of when labor may start are part of the natural gestation process, but they also can seem unbearable. It may seem easier to relieve symptoms associated with late pregnancy by electing to deliver early, but Mayo Clinic researchers caution that there can be an increased risk of complications to the mother and the newborn associated with early-term deliveries.
Mayo researchers recently published a review article on this topic in the journal Mayo Clinic Proceedings.
Historically, a full-term pregnancy is calculated as 40 weeks after the last menstrual period. A term pregnancy occurs at 37 weeks or beyond, and an early-term pregnancy is considered to be 37 weeks to 38 weeks and six days. According to the researchers, approximately 10 to 15 percent of all deliveries in the United States are performed before 39 completed weeks of gestation without a true medical indication for early delivery.
"Morbidity and mortality rates have increased in mothers and their babies that are born in the early-term period compared to babies born at 39 weeks or later," says Jani Jensen, M.D., obstetrician and lead author of the study. "There is a need to improve awareness about the risks associated with this."
The increased risks for newborns include morbidity, such as respiratory (breathing) difficulties, feeding difficulties and problems such as cerebral palsy although the overall risk is low. These morbidities can also lead to higher rates of admission to the neonatal intensive care unit (NICU).
An elective early-term delivery requires a pregnant woman to be induced, which involves medication or procedures to help start labor. This can lead to a prolonged labor requiring deliveries with instruments such as forceps or a vacuum and may cause infection or hemorrhaging. There is also an increased risk of needing to have a cesarean delivery, and long term there could be more surgical complications for the mother. "It's not an entirely benign procedure that we are talking about," says Dr. Jensen.
Dr. Jensen sees a huge need to increase patient awareness and the public's perception about term pregnancy and when it is safe to deliver a baby. One research study that was reviewed included 650 women who recently delivered a baby. Half of the respondents believed that a full-term pregnancy occurred at 37 to 38 weeks of gestation and 25 percent thought it was safe to deliver a baby at 34 to 36 weeks.
Public awareness campaigns and health care providers can help raise awareness about the complications. Some hospitals have taken steps to decrease the rate of elective early-term deliveries, such as implementing a "hard-stop" policy that prohibits physicians from scheduling an elective induction before 39 weeks. Insurers and quality academies are also taking a close look at this practice. Some companies are refusing to pay for deliveries that are electively induced without a solid medical indication.
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Window and Windshield Repair Recommended Service
If you need windshield replacement St. Cloud Florida, then do yourself a favor and call us today. A small crack or chip in your windshield might not seem like a big deal, but it is. Small cracks and chips get worse over time, you could park your car today with a small crack, then get up in the morning and have a large crack. Even if the crack remains small, anytime that you have any type of obstruction in your windshield it puts you at an increased risk of a car accident. On top of that, you could get a ticket if you're pulled over and a police officer notices the crack. The bottom line is that fixing your cracked or chipped windshield as soon as possible is in your best interest. If you don't do it you're risking a ticket, and even worse, you're increasing the chances that you'll be involved in a car accident.
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Your Insurance May Cover The Cost Of Replacing Your Windshield in St. Cloud
One of the main reasons that people tell us they've waited so long to have their windshield replaced is the cost. Fortunately, we have some good news for you, there's a good chance that your auto insurance will pay for your windshield replacement. If you have glass coverage on your insurance policy, you can probably have your windshield replaced for little or no out of pocket cost. What if your insurance won't pay to have your windshield replaced? If that's the case, we'd like you to know that our prices are very affordable for just about anyone. So, you can spend a little money to fix your windshield today, or you can take your chances and hope you don't end up getting a ticket which will then force you to replace your windshield. If that happens you'll have to pay the ticket plus the cost of the windshield replacement, so wouldn't it make sense to just replace it now rather than when it's going to cost you more money?
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Another reason that we often hear from people about why they ignore their Autoglass problem is a lack of time. Everyone is busy and finding the time to run errands and take care of things can be challenging. That's why we make it easier for our customers by coming to them. You don't have to drive you a shop and wait for hours while a technician handles your windshield replacement for you. Instead, we'll come to you. That's right, you don't have to do anything at all except have your car parked in an area we can access it for a few hours, then we'll take care of the rest. That means you can go to work, have us come to your work to do your windshield replacement, then when you get off and are ready to head home your car will have a new windshield. By coming to you we eliminate any inconvenience for you, which means that you really have no reason not to call us today to have your windshield replaced.
Looking for Auto Glass Service | Recommended Service in FL
What are the most common places for auto glass repair? You'll be surprised! You may have never even considered the car auto glass replacement issue if you are new to driving or rarely drive. It's a very important and complicated part of your vehicle and the people who work on it have to know what they're doing! The glass that protects you from the road is vital and it needs to be in top shape. If you don't pay attention to it and take care of it correctly, you could end up spending a lot of money because it won't break as easily as it should.
Auto Glass Repair in St. Cloud Fl
The most common place for auto glass replacements services is at the dealership where you purchased your car. You have probably been advised by the salesperson to purchase a new one after your current one has failed. auto glass repair costs typically range between $100-400, with the typical cost ranging from just over a hundred dollars to more than a thousand. You don't have to buy a brand new car to get a replacement; there are plenty of excellent used ones that look just as nice. Luxury vehicles and restoration cars can also jump the expense up to as much as $1,000 but again it all depends upon the car.
Auto Glass Replacement Company provides low cost Windshield Replacements
Many people wonder if windshield replacement services, while expensive, is still a good option. After all, if your auto glass repair costs less than a fix, then why would you choose to auto glass repair service the problem in the first place website? You need to think about things like how long your current windshields are going to last. This will determine whether you need to replace them early or wait. If they are going to last less than six months or more than twelve months, then you can certainly save yourself some money by rating saving up for a auto glass repair.
Looking for windshield repair services in St. Cloud Fl
When it comes to auto glass replacement services, you have two options. One is to go to a auto glass repair specialist like Windex Auto Glass replaced where you pay an absolute fortune to have the technician to change out your windows for you. While these technicians do charge more, they are professionals, and they work wonders at repairing cracks and small chips. The downside to these specialists is that they are not exactly cheap since these technicians often work on big cars.
If you are short on cash or are looking for a more affordable method of window repair service, you can try repairing business the chips and cracks yourself. Even though this may seem like an extreme choice, you can still save up to fifty percent on a job by doing the work yourself and using a few basic tools. You can even make repair service from scratch if you feel up to the task.
Before you decide to take up auto glass repair service as an alternative to auto glass replacements, you should do some research about the professionals you can trust to do the job right. Start out by calling around to a few reputable glass repair shops in your area kendall FL and ask them some questions about their services. Ask about the training of the technicians, their years of experience, and whether or not they are licensed. You can also check out websites and forums to read about the experiences other drivers have had with certain technicians in your area.
Many aftermarket auto glass replacements companies in us also offer aftermarket tint. This service can provide a lot of benefits to car owners. Since tinting provides stronger UV protection, it can help keep your car's interior cool during the hottest parts of the year. It can also help cut down on the amount of harmful ultraviolet rays that enter the car's exterior. These tint kits can be purchased online or in some cases through a mobile glass replacement services company. Some of these companies may even provide free installation of the tint kit upon signing up for the service.
Call for auto glass repair services for your windshield replacement in Fl
Before signing up for the service, ask the company whether or not the technicians will be conducting a free consultation. The technician will be able to determine the best solution to your particular window replacement needs by reviewing your car's information, examining your vehicle, and testing the quality of your current windshield. Since many wipers auto glass repairs companies in st cloud will require a small deductible to begin work, it is important to shop around to find the highest deductible. If you decide to go with a company that doesn't require a deductible, be sure to take into account the extra cost of repairs in st cloud should a auto repair fall through before the end of the warranty. Some windshield repair costs can be extremely high in st cloud Fl united states quote, so it is better to contact to save money than to damage your car or cause other costly issues.


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Bod Third Party Titles, 2013 - 92 Ðð úÃíïëúò
This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.


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Wednesday, August 25, 2010
Homemade Chicken Stock – Buy Low, Sell High
I had planned on having a selection of videos featuring key techniques that people would pay to watch, but with all the various projects going on, I've never quite been able to get that together. Anyway, this chicken stock video recipe would have been included in that collection.
While I can often be seen using my carton of all-natural chicken broth, there's nothing like homemade. It does take a long time to simmer, but the actual work is minimal, and the procedure quite simple. It's also a very frugal undertaking, with the bones I used costing 80-cents a pound. That's three quarts of chicken stock for about $3 in costs!
Please note that you can use this exact same recipe/procedure with roasted chicken bones. In fact, most of the homemade chicken stocks I make are the result of a roast chicken dinner, but for this video I decided to go classical. Unlike beef and veal, chicken stock is not traditionally made from roasted bones.
You should try both ways, and see which you like, and for what dishes. By the way, even though I didn't roast the chicken bones, I still got quite a nice, richly colored stock, which comes in large part to leaving the skins on the onions. I don't remember exactly why that is, which is fine since I really I don't care that much. Enjoy!
3 pounds chicken bones, backs and necks
1 large onion, skin on
2 carrots, peeled, cut in large chunks
1 large or 2 small ribs celery cut in large chunks
1 bay leaf
9 black peppercorns
4 springs thyme
2 cloves garlic, peeled
3 quarts cold water
59 comments:
Thank you, thank you. Always wondered how to make chicken stock that has that beautiful rich color. Slow, long and easy cooking is the secret. How hard can that be once you get everything in the pot.
- August 25, 2010 at 8:32 PM
Nice to learn this. so how come boxed/canned broth is so pale? Is it because of less cooking and ingredients and more salt/chiken-like flavorings?
If FN doesn't work out don't discount the online culinary school--I'd pay to learn from you.
- August 25, 2010 at 9:03 PM
- irksome1 said...
I always wondered about roasting the bones for a stock. I mean, the reason that you're supposed to bring the stock up slowly to a simmer is to encourage all the gelatin to leech out of the bones before the heat sets it and traps it in the bones. Wouldn't the heat of roasting do the same thing?
- August 25, 2010 at 9:51 PM
- milkshake said...
there is some natural color present in onion skins - when I was a kid in Eastern Europe we brewed onion skins and used the "onion tea" for coloring Easter eggs (they turn out reddish-brown, just like brown eggs). Don't ask why.
- August 25, 2010 at 9:55 PM
Any thoughts about how long stock lasts in the freezer?
- August 25, 2010 at 10:05 PM
- Chef John said...
it lasts a long time as long there is no big air pockets, BUT i would hope you would use within 3 months.
- August 25, 2010 at 10:48 PM
- Unknown said...
Was that 2 jabs at Alton Brown in the last 2 videos? =p Whats wrong with AB? I'd say Good Eats is the main reason I try most new recipes...
I did try making broth once - it turned into jelly once it was in the fridge - I guess I over reduced it?
- August 26, 2010 at 10:00 AM
- mozo_jojo said...
the foam is actually blood, the meat shrinks, so the blood comes out and that is what that foam is, mostly. I do that at home also. I also do beef and fish the same way.
PS love the blog, just found it.
- August 26, 2010 at 10:13 AM
- Chef John said...
No, I love Alton, there was no dig! I was saying I didn't know why salt would mess it up, but if you were wondering ask Alton. It was actually a compliment to his knowledge.
- August 26, 2010 at 11:13 AM
it`s no blood. it`s egwite from the meat en bone. if it was blood the chicken looks blue.
- August 26, 2010 at 11:16 AM
I thought when the stock jells in the fridge that means you did a good job in cooking it long enough. Can stock be overcooked?
- August 26, 2010 at 12:35 PM
I've been making chicken stock for years but I did not know that I should simmer it for 12 hours. I have always stopped at about 3 or 4 hours. I don't even know why. I am so excited to make 12 hour stock! Is it important to leave the lid off the pot?
- August 26, 2010 at 1:29 PM
- Chef John said...
yes, if you reduced this down to 2 quarts it would be very gelatinous. Not sure about overcooking...never went longer than 12 hours.
I make with lid off so I can control the simmering perfectly. Things boil more rapidly when covered, so too hard to adjust.
- August 26, 2010 at 3:15 PM
- FlavourJourney said...
In one of my Hordon Ramsay books, he explains that stocks aren't salted because they are often used in sauces which are most likely going to be reduced. As it is reducing the water of course vapors away but most of the salt remains in your sauce which might result in too salty sauces.
I was wondering, since it takes so long to make, would it be possible to heat it op on a stove and then transfer it to baking tray and into an oven, letting it sit there on a lower temperature (like 140°F) for 12 hours (perhaps even covering it with some tin foil so the water doesn't evaporate that fast).
- August 26, 2010 at 5:51 PM
How about making the stock in a slow cooker. Would that work?
- August 26, 2010 at 6:49 PM
- Rodge said...
I prefer to wait until the scum is removed before adding the aromatics so they don't stand in my way when I scum. I never simmered it fo 12 hours. I will definitely do it. Learned something about onion skins. Thanks.
- August 26, 2010 at 8:14 PM
- blogagog said...
What is your opinion on throwing the garbage part of vegetables into the mix, such as the ends of asparagus, the woody part of broccoli, the part of the pepper that you don't use, etc. ? Good idea or bad?
- August 26, 2010 at 9:06 PM
- Unknown said...
I am so going to try this. I was wondering where on earth I was going to find chicken backs and necks when low and behold in the frozen Section at my local supermarket I suddenly spied something that looked suspicious and low and behold there they were. I must have walked by them a thousand times before and never saw them ... Super cheap as well.
- August 26, 2010 at 9:16 PM
Anon, I think I'll soon have to find out with that slow cooker. I was hoping that Chef John would come out with some revolutionary super efficient tecnique to make stock like he did with that chicken wing eating technique but this seems to take as mind numbingly long as it ever did.
- August 26, 2010 at 10:22 PM
It's about flippin' time! I know how to make chicken stock but I've been enjoying your take on recipes so much that I've been eager to try your chicken stock recipe!
Just one question: Does it matter if you simmer it covered or uncovered? I've always simmered with a cover under the notion it would reduce less. Then you wouldn't have to keep adding splashes of water and diluting your broth. If that's a myth, please set the record straight!
- August 26, 2010 at 10:53 PM
- Chef John said...
Jack, see above re: lid
bloga, no to scraps! Keep it pure.
And the rest of you people wishing for some secret non pot method...sorry. Btw, how is a slow cooker easier. Same thing right?
Also, it's tedious if you stand there and watch it for 12 hours, but why would you do that? Put it on and forget about it. Or put it on late night and check in the AM
- August 27, 2010 at 12:27 AM
Chef John, the slow cooker point is more of a psychological one. For a lot of folks, it just feels a lot safer to leave a slow cooker on and forget about it than a pot on a lit stove. Youd be surprised how many people have actually managed to burn their pots at some point in time.
- August 27, 2010 at 5:09 AM
- Pyrofish said...
Very nice. I keep putting off making stock because of lack of freezer space. So now I'm putting it off until I pull the trigger on a 15.5qt pressure canner. As soon as I get one of those bad boys, I'll be a stock canning fool. The nice thing about that All American pit, it cans, but that heavy mutha can make a bunch of gumbo and chili too. As soon as I have a spare $170 to throw at more kitchen stuff...
- August 27, 2010 at 1:02 PM
Chef John- have you any experience making stock in a pressure cooker? i heard it does the same thing (deep flavored stock) in about an hour.
- August 27, 2010 at 3:32 PM
- Unknown said...
This is probably over kill but I found when I was skimming off the scum I didn't think I was doing a very good job as I felt I was losing too much of the good stuff and leaving behind too much scum. So I decided to try and salvage it.
I got a strainer and lined it with a couple layers of cheesecloth. I just put the sieve over a pot, held it in my left hand and spooned/skimmed the scum in. I stopped worrying about taking too much broth and simply poured the clarified broth back into the pot occasionally then continued until all the scum was gone. The result was a wonderfully clear broth, no waste and a cheesecloth loaded with scum which I then discarded :)
- August 27, 2010 at 3:40 PM
- Rita said...
thank you. finally! i've always wanted to make chicken stock, but not sure how long it will last. now, i know. i will, definitely, follow your method.
by the way, thanks for the search bar. it sure makes searching for recipes a lot quicker. i love it! you just don't know how many meals you've served in this household ;) i sure learned a lot of cooking techniques from you. kudos!
- August 27, 2010 at 4:29 PM
- TN54130 said...
hello !
i'm from France, i have family in USA (CO) and like to go there often (but alas they don't cook much)
don't you have/use an "écumoire" (french word, i can't found it in english) to clear your chiken stock ?
if you see what i mean :
i remember my grandma using it for jam for exemple
Thierry (FR-Strasbourg)
- August 30, 2010 at 7:16 AM
I have made many stocks over the years with a few different methods, if I froze it, it would be like two pounds in a plastic bag and I would hack off what I needed, freeze it in not used Ice trays, simple, brilliant, thanks chef
- September 21, 2010 at 7:31 PM
- tucker's mama said...
this is my 1st visit to your blog. i stumbled onto your foodwishes.com site yesterday and have thoroughly enjoyed the recipes, videos (love visuals, easier to follow) and the jocularity... or truthful-sarcasm... or whatever you want to label it... anywho, it's entertaining! hey and love the recipes too:). regarding making stock...are the veggies too far gone after 12 hrs. to use in another dish... hate to waste food. any ideas for their use? many thanks... enjoy your PNW trip. i live in NoCal (Sac. foothills) but am doing a road trip w/hubby & doggie in OR and currently wireless @ family in sunriver, OR. we're here hunting elk & deer... any good recipes?? beautiful & 80's here!!
- September 26, 2010 at 9:21 PM
- Chef John said...
except for compost the veggies are useless. thanks!!
- September 26, 2010 at 9:34 PM
- Artsygal said...
Another great video! I've been making stock for a few years now thanks to an exhaustive tutorial I found on the Egullet website. One thing I learned there that is especially applicable for people who are concerned about storage space - after straining and letting it cool down so the fat rises to the top and solidifies, I remove that, and return the stock to the pot and simmer it down to a thick syrupy consistency. My 18 quart stockpot worth of stock is reduced down to just a few cups this way. I freeze most of it in 1/2 - 1 cup measures and reconstitute as needed. The plus side is that I can add just half a teaspoon of this to a recipe and get that amazing hit of flavor without watering my dish down. I don't cook spinach any other way now!
- October 22, 2010 at 4:48 PM
- philogaia said...
Thanks, Chef John. I actually didn't watch this video for awhile because I thought my stock technique was pitch perfect. I make great, gelatinous stock. When I learned the secret of clear stock as gentle simmering years ago I was convinced my life was complete. But I see a couple of things I want to try. You chop your veges much larger than I do and then simmer the stock twice as long. Hmmm. I'm going to see if that makes a difference over my five hours and 1/2 inch dice that I use.
- December 20, 2010 at 12:59 PM
- philogaia said...
Thanks, Chef John. I actually didn't watch this video for awhile because I thought my stock technique was pitch perfect. I make great, gelatinous stock. When I learned the secret of clear stock as gentle simmering years ago I was convinced my life was complete. But I see a couple of things I want to try. You chop your veges much larger than I do and then simmer the stock twice as long. Hmmm. I'm going to see if that makes a difference over my five hours and 1/2 inch dice that I use.
- December 20, 2010 at 12:59 PM
One thing that I always do when making Chicken stock is to add a pork leg bone into the recipe because it has lots of gelatine in them and gives it great body. Also I always put the bones on there own into cold water bring them to the boil then drain of all the water, I find that it helps to get rid of the impurities in the bones. Then when I have finished the stock and strained it I reduce until its really thick it will turn into a jelly, that way it will keep for longer.
- January 12, 2011 at 5:53 AM
Can I ask what word you are using for the veggies- "mirpla"? Thanks!
- February 26, 2011 at 10:59 PM
- Chef John said...
It's mirepoix. :-)
- February 26, 2011 at 11:36 PM
lol i must realllllllly suck at cooking or smth.. i left this to barely simmering (no bubbles even) and before it hit the 10 hr mark everything evaporated!!!
note: i added splashes of water at around hour intervals.. decided not to add more water at the 8.5 hour cause there wasnt much taste.. came back almost at the 10th hour and everythign was gone..
haha just wanted to share a funny story of my fail @_@... but at the same time pretty sad i didnt get my chicken stock :(
- April 7, 2011 at 9:49 AM
- Nathan said...
Hi Chef John! At the end of the video you say you like to store the stock by putting a little bit of chicken fat on top. You didn't say where the fat came from. Did you skim it off at some point?
- April 14, 2011 at 3:04 AM
- Lori said...
I appreciate the video, thanks.
Can I freeze the stock in the glass canning jars? Or would they break?
Love your blog and read it faithfully:)
- April 18, 2011 at 11:59 AM
- Chef John said...
You can if not filled all the way. I prefer plastic freezer bags.
- April 18, 2011 at 1:23 PM
- cdcphoenix said...
Had to compare notes with you on stock making.
I do use a crock pot, as I have cats and don't trust them home alone if the stove's on. When set it to low, and checked on occasionally, it works perfectly.
I think I read that one of the posts said they add the thyme and bay after skimming. I figured that out just a couple of months ago, and it does make skimming easier.
At some point I heard that the stock needs to cool uncovered, or it might become cloudy. I've always put it into the fridge and removed the fat that solidifies, and then put it into jars. I like your idea of cooling it, and letting the fat help to seal air out.
You are the best Chef John.
Thanks for the post.
- April 24, 2011 at 7:56 PM
I accidentally stumbled across one of your cooking videos and then tried to find more because I thought;"WOW, This guy is good!" And now I've found your blog. Great presentations. Excellent teacher. I could listen to you all day long.
- July 8, 2011 at 11:49 AM
i truly enjoy that little jingle before every video :)
- October 10, 2011 at 1:55 PM
This should totally come with a warning that you need 12 hours plus. I got half way through the video, went and started my stock and then realized I'm going to be up really late. OR I need to watch videos all the way through before I go start. *blush* I got excited.
- June 18, 2012 at 6:52 PM
Hey chef john, i really love your website and i've adapted alot of the techniques you use for my own purposes.
Got a question, if you roast a whole turkey or chicken can you roast the bones a second time and then make stock? I usually make stock with the once roasted carcasses of birds i have eaten :) But i've never tried roasting them. And i was surprised to see your beef and chicken stock recipes use new bones.....
- October 8, 2012 at 9:52 PM
- Chef John said...
yes, you can, but not a big diff in flavor.
- October 8, 2012 at 11:59 PM
- Claude said...
Would you had some ketchup to the recipe ?
- December 29, 2012 at 11:39 PM
the scup on top of the broth is just protein. that's what happens when its heated up. kind of like egg whites.
- November 1, 2013 at 4:19 PM
I cant believe someone just asked if you can add ketchup to this. really? wow!
- November 1, 2013 at 4:20 PM
- Unknown said...
My mom bought me an 8 qt stockpot for Christmas because I've been cooking for years and have always wanted to try soups. Do you think the 8 quart pot is large enough for this recipe and your soup recipes?
- December 25, 2013 at 12:48 AM
- Chef John said...
Yes! Enjoy!
- December 25, 2013 at 10:43 AM
- Unknown said...
I just made this again yesterday to help me recover from a cold. This recipe is tried and true - it makes authentic chicken stock, just like my Jewish grandma used to make...well, if I had a grandma who used to make stock, and if she was Jewish....
The flexibility of adding salt later is perfect so I can balance the flavors of what I'm cooking.
Thank you Chef John for continually teaching techniques in your videos, and not just recipes. Although I've been cooking at home for over 30 years, I've become a much more capable cook from watching your videos for the past 4 years. Thank you for your great work! This is still the best food blog on the internet!
- February 20, 2014 at 9:12 AM
- McShine said...
Nice tutorial as usual, chef :)
One question though: You used bones that still had a lot of fresh meat on them. Is that necessary or can I just use the leftover bones from, let's say, my superbowl wings or a rotissery chicken? Does the meat add a lot of flavor?
Thanks :)
- August 29, 2014 at 10:32 AM
- Unknown said...
Ho Chef John,
First off want to thank you, been on the web cook search for a while and you bring it home, the right combo of professional and basic home/amateur, getting priorities right, and that great presentation that is uniquely yours.
While I'm on the subject, I'd be happy to show my appreciation to your benefit but I'm dumb on internet stuff (I went to youtube to "like" videos)… maybe post like an FAQ for this what would be good for you?
question please regarding meat stocks (I went throu all your posts on this): I'm not in the US and can't get cartons of liquid stock, only the powders with max 5% meat and 95% gunk. I like my occasional junk food but I cook clean.
I've learned and used instead wine, beer and always the basic mirepoix, all good, but it's not stock.
do you have any suggestions for substitutes besides the above? (doing stock won't be easy for me).
- January 14, 2017 at 1:16 PM
- Cyndi said...
Chef, I got confused between a stock and the chicken demi glace. I put my beautiful, clear (ran in through a kitchen towel) stock back into the pot and brought it to a boil to reduce. IT TURNED GREEN! It's a nasty greenish graying color and it didn't even gel like a demi glace. It's just an ugly stock. Was it the boiling after straining that did that? Any ideas? I'm sure it's fine to use if Sam I Am comes for lunch. :(
- September 22, 2017 at 12:15 PM
- Unknown said...
HI Chef, what are your thoughts on pressure cooker stock or broth.I have seen many recipes for pressure cooker stock and many comments from people saying never use a pressure cooker.
- April 9, 2018 at 1:28 AM
- CaseyRocky said...
I don't understand the 'no salt' rule so I threw in a fistful of kosher crystals. I added some anchovies too as Italuan MSG to try to keep up with delicious industrial chemicals in the boxed powders and gels i hitherto had used for stock.
- May 13, 2018 at 6:50 PM
- JL said...
I think in another video (mousse?) you made a reference to wanting to make a video demonstrating how to make a consomme (eggwhites?). Which would be a nice thing to understand because most of the videos I've seen on youtube are in a less interesting format. And maybe somewhat confusing. And one even involves eggshells.
But regardless, maybe if you want to work something like that into your schedule for great videos, me and possibly a few others would be appreciative. And would probably even watch it a few times on the channel AND the blog, just to show our appreciation.
Because you know, you would be the master, Far and Away of internet consomme.
- June 18, 2018 at 2:43 PM
- beemo said...
When I started making my own stock, I vaguely followed this recipe, but I thought I was very smart. So I crushed the contents in the pot with a potato masher while it was simmering, and added all kinds of ridiculous flavorings.
Several mediocre stocks later, I realized I was not so smart. So it was back to basic stock school.
Life really IS better with the Internet -- if one has a little self-control....
- October 29, 2018 at 3:34 PM


text:
PUBLICATIONS and PRESENTATIONS
Found 3 results
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Automated Data Delivery and Processing for Disaster Events. Earth Science Information Partners Federation 2013 Winter Meeting [Internet]. 2013 . Available from: http://www.itsc.uah.edu/main/posters/automated-data-delivery-and-processing-disaster-events.
Decision Support Using NASA Data and Dispersion Modeling to Identify Possible Impacts of Prescribed Burns in Alabama. ESIP Meeting 2012 [Internet]. 2012 . Available from: https://www.itsc.uah.edu/main/sites/default/files/Fires-for-ESIP-July-2012-v2.jpg.
Data Preparedness for Disasters, Hazards and Other Events . ESIP Winter Meeting. 2017 ..


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Haviland I Plan
Ready to Build
3440 Gentlewind Way, Emmaus PA 18049
Home by Kay Builders
Last Updated 2 days ago
- from $475,900 What does this Price Range mean?
The Price Range displayed reflects the base price of the homes built in this community.
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3440 Gentlewind Way, Emmaus, PA 18049
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- Single Family
- 2,137 Sq Ft
- 1 Story
- 2 Bathrooms
- 2 Bedrooms
- 2 Car Garage
- Primary Bed Downstairs
Haviland I Plan Info
Multiple roof lines, accent shutters and double columns supporting a covered front porch, highlight the exterior of this 2145 sq. ft. courtyard ranch home..... The guest foyer presents a view of formal, flexible areas, while the rear of the home focuses on open, informal rooms—a family room and kitchen (each vaulted) and a sunny breakfast area, where you can enjoy gourmet meals or a quick snack. The courtyard, one of the newest trends in home design, provides a welcome expansion of indoor space. Accessible from both the Family Room and Dining Room, this courtyard offers a private area for outdoor dining, entertaining and enjoying nature, rain or shine. A master bedroom suite with double walk-in closets overlooks an optional indoor or outdoor expansion. Additional bedroom space at the front of the home provides maximum privacy while the location of a guest bath makes the Library/Parlor adaptable for occasional overnight guests. The less visible spaces are just as inviting- a highly function drop zone where you can rest groceries, charge electronic devices or do desk work and an ideally placed laundry room, accessible both from the family entry and master suite.
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3440 Gentlewind Way
Emmaus, PA 18049
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Schools Near The Fields at Indian Creek
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Neighborhood Amenities
Grocery Stores
- Weis Markets
0.62 mile away
1220 Chestnut St
- Don's Food Market
1.88 miles away
217 E Harrison St
- Weis Markets
2.48 miles away
3369 Route 100
- GIANT Food Stores
2.68 miles away
3015 W Emaus Ave
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3440 Grandview Dr
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0.78 mile away
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4033 Chestnut St
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516 North St
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415 Chestnut St
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228 Main St
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1438 Chestnut St
- Burgery Co
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3300 Lehigh St
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3300 Lehigh St
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3.03 miles away
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- WFM Coffee Bar
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750 N Krocks Rd
- JJM Genuine Concepts LLC
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338 Main St
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322 Main St
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- Ross Dress For Less
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- Triple Sun Spirits Company
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518 Bank St
- Volpe's Sports Bar
1.41 miles away
501 Broad St
- The Buckeye Tavern
1.62 miles away
3741 Brookside Rd
- Vera Cruz Tavern
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3883 Main Rd W
- Pub on Main
2.19 miles away
102 E Main St
- Triple Sun Spirits Company
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Builder Details
Kay Builders
For six decades, Kay Builders Inc. has been an influential part of neighborhoods in Allentown and across the suburbs of the Lehigh Valley. In 1961, founder Dick Koze quickly established a reputation for excellence as an innovative new home builder in the Lehigh Valley among his peers and the three generations of satisfied homebuyers who enjoy a quality built, customized home or townhome. With twenty-nine communities to its credit, this innovative, award-winning builder is the choice of many who have come to call the Lehigh Valley home.
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Make movie times more enjoyable when you get a personal lasagna and small drink for only $10. Available at Agana Theatres.
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Breed Scottish Fold
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text:
59:1 Deliver me from mine enemies, O my God: defend me from them that rise up against me.
59:2 Deliver me from the workers of iniquity, and save me from bloody men.
59:3 For, lo, they lie in wait for my soul: the mighty are gathered against me; not for my transgression, nor for my sin, O LORD.
59:4 They run and prepare themselves without my fault: awake to help me, and behold.
59:5 Thou therefore, O LORD God of hosts, the God of Israel, awake to visit all the heathen: be not merciful to any wicked transgressors. Selah.
59:6 They return at evening: they make a noise like a dog, and go round about the city.
59:7 Behold, they belch out with their mouth: swords are in their lips: for who, say they, doth hear?
59:8 But thou, O LORD, shalt laugh at them; thou shalt have all the heathen in derision.
59:9 Because of his strength will I wait upon thee: for God is my defence.
59:10 The God of my mercy shall prevent me: God shall let me see my desire upon mine enemies.
59:11 Slay them not, lest my people forget: scatter them by thy power; and bring them down, O Lord our shield.
59:12 For the sin of their mouth and the words of their lips let them even be taken in their pride: and for cursing and lying which they speak.
59:13 Consume them in wrath, consume them, that they may not be: and let them know that God ruleth in Jacob unto the ends of the earth. Selah.
59:14 And at evening let them return; and let them make a noise like a dog, and go round about the city.
59:15 Let them wander up and down for meat, and grudge if they be not satisfied.
59:16 But I will sing of thy power; yea, I will sing aloud of thy mercy in the morning: for thou hast been my defence and refuge in the day of my trouble.
59:17 Unto thee, O my strength, will I sing: for God is my defence, and the God of my mercy.
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The Wizard of Oz
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|Dorothy Gale is swept away to a magical land in a tornado and embarks on a quest to see the Wizard who can help her return home.
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|Judy Garland, Frank Morgan, Ray Bolger, Bert Lahr, Jack Haley, Billie Burke, Margaret Hamilton, Charley Grapewin, Pat Walshe, Clara Blandick, Terry, The Singer Midgets


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Facts Summary:
The Four-spot Midget (Mortonagrion hirosei) is a species of concern belonging in the species group "insects" and found in the following area(s): China (Guangdong), Hong Kong, Japan, Taiwan.
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Rare white giraffes sighted for the first time in KenyaA pair of white giraffes have been discovered in Kenya recently by local residents. According to the residents, the beautiful white giraffes were very close to them, extremely calm, and did not seem disturbed by their presence. The residents immediately tipped off conservationists who then found the giraffes in the Ishaqbini Hirola Conservancy, an already established safe space dedicated to the preservation of antelopes in the area.
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Local Household Shifting Packers Movers Rate/ Cost Within City
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|Rs 5,000-8,000
|Rs 7,000-10,000
|Rs 5,000-10,000
|Rs 7,000-12,000
|Rs 9,000-15,000
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|Rs 2,000-4,000
|Rs 3,000-6,000
Packers and Movers Mumbai to Jharkhand Rates/Charges to All Over India For Household
|Distance → Size of Home ↓
|100 – 400 Km
|400 – 1000 Km
|1000 – 1500 Km
|1500 – 2000 Km
|2000 – 2700 Km
|Rs 12,000 – 24,000
|Rs 18,000 – 24,000
|Rs 20,000 – 25,000
|Rs 24,000 – 28,000
|Rs 25,000– 35,000
|Rs 15,000 – 27,000
|Rs 20,000 – 33,000
|Rs 23,000 – 37,000
|Rs 25,000 – 40,000
|Rs 30,000 – 45,000
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|Rs 24,000 – 38,000
|Rs 28,000 – 42,000
|Rs 32,000 – 48,000
|Rs 35,000 – 55,000


text:
[LISTEN] Pharrell – Able
Posted on Sunday, December 11 2016 11:45:00 AM in POP CULTURE by Chandra Meadows
Posted on Sunday, December 11 2016 11:45:00 AM in POP CULTURE by Chandra Meadows
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text: Back to News US YOUTH SOCCER A COMMON THREAD AMONG U-20 WNT TRAINING ATTENDEES PREPARING FOR WORLD CUP May 2, 2014 06:27 PM Twenty-seven players have been called to attend the upcoming Under-20 Women's National Team Camp - May 11-18 at the U.S. Olympic Training Center in Chula Vista, Calif. - in preparation for the 2014 FIFA Women's World Cup. In addition to being called in for the camp, each athlete also shares a common thread of participation in US Youth Soccer. The roster of 27 includes 23 players that have participated in the US Youth Soccer Olympic Development Program, the nation's original player identification program that has continued its tradition of elite competition and player development for more than 30 years. Current players Kaleigh Riehl and Carlyn Baldwin join four others on the roster that have ties to the US Youth Soccer National League, a program that offers additional exposure to collegiate, professional and U.S. National Team coaches and offers the highest level of competition and the chance to earn a spot to the US Youth Soccer National Championships. Riehl and Baldwin both helped BRYC 95 Elite (VA) win the 2013-14 National League Under-18 Red Division title and will try to win their second National Championship in three years this summer in Germantown, Md. The camp will precede travel to France in June in which Head Coach Michelle French will choose a 20-player roster to compete against the France Under-20 Women's National Team. A final training camp will take place in July before heading to Canada for the World Cup in August. "Without a doubt, there is a definite sense of urgency for the players coming in to our May camp," said French. "Having only three events left prior to the World Cup, the identifying players who are best able to successfully implement the ideas of our system and style of play will be crucial to the naming of our final roster." More information on the U-20 Women's National Team can be found at: http://www.ussoccer.com/stories/2014/04/28/14/33/140428-u20-wnt-may-otc-training-camp. More information on US Youth Soccer's programs can be found on USYouthSoccer.org/programs. You can also receive up-to-date news by signing up for emails or following us on social media. U-20 WNT Camp Roster: Goalkeepers (3): *Jane Campbell (Kennesaw, Ga.), *Katelyn Rowland (Vacaville, Calif.), *Morgan Stearns (San Antonio, Texas) Defenders (8): *Brittany Basinger (Purcellville, Va.), *Christina Gibbons (Raleigh, N.C.), *Laura Liedle (San Diego, Calif.), *^Karlie Mueller (Sioux Falls, S.D.), *Katie Naughton (Elk Grove Village, Ill.), *Morgan Reid (Cary, N.C.), ^Kaleigh Riehl (Fairfax Station, Va.), *Cari Roccaro (East Islip, N.Y.) Midfielders (9): *Stephanie Amack (Pleasanton, Calif.), *Morgan Andrews (Milford, N.H.), ^Carlyn Baldwin (Oakton, Va.), *Joanna Boyles (Raleigh, N.C.), Cameron Castleberry (Raleigh, N.C.), *Rachel Hill (Rollinsford, N.H.), *^Rose Lavelle (Cincinnati, Ohio), *Mallory Pugh (Highlands Ranch, Colo.), *Andi Sullivan (Lorton, Va.) Forwards (7): *Makenzy Doniak (Chino Hills, Calif.), *Summer Green (Milford, Mich.), *Savannah Jordan (Fayetteville, Ga.), *^Kodi Lavrusky (Yucaipa, Calif.), *^McKenzie Meehan (Scituate, R.I.), *Toni Payne (Birmingham, Ala.), Margaret Purce (Silver Spring, Md.) *US Youth Soccer ODP ^US Youth Soccer National League LIVE WITH GOALS


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Here we go with the conspiracy theories, but with the new Straight Outta Compton movie's success, it's not a bad thing to re-open some of the old rumors and see how valid they may or may not be. A question has been raised of "Why are the Straight Outta Compton Writers White?" – but looking in deeper, why does N.W.A exist – period?
A few years ago, someone in the music industry anonymously wrote a letter detailing the creation of the Gangsta Rap culture was part of a plan to increase prison populations, therefore increasing profits. We all know that the more inmates a prison has, then the more money it makes. So how do you increase your prison population in order to make more money? Well, allegedly the creation of NWA was part of the plan. Here I leave you with the original letter that was written. You be the judge if the author of the letter is telling the truth, or if it's just some weirdo that had nothing better to do than to write a long letter trying to tarnish the prison industry's reputation.
Here it is:
After more than 20 years, I've finally decided to tell the world what I witnessed in 1991, which I believe was one of the biggest turning point in popular music, and ultimately American society. I have struggled for a long time weighing the pros and cons of making this story public as I was reluctant to implicate the individuals who were present that day. So I've simply decided to leave out names and all the details that may risk my personal well being and that of those who were, like me, dragged into something they weren't ready for.
Between the late 80's and early 90's, I was what you may call a "decision maker" with one of the more established company in the music industry. I came from Europe in the early 80's and quickly established myself in the business. The industry was different back then. Since technology and media weren't accessible to people like they are today, the industry had more control over the public and had the means to influence them anyway it wanted. This may explain why in early 1991, I was invited to attend a closed door meeting with a small group of music business insiders to discuss rap music's new direction. Little did I know that we would be asked to participate in one of the most unethical and destructive business practice I've ever seen.
The meeting was held at a private residence on the outskirts of Los Angeles. I remember about 25 to 30 people being there, most of them familiar faces. Speaking to those I knew, we joked about the theme of the meeting as many of us did not care for rap music and failed to see the purpose of being invited to a private gathering to discuss its future. Among the attendees was a small group of unfamiliar faces who stayed to themselves and made no attempt to socialize beyond their circle. Based on their behavior and formal appearances, they didn't seem to be in our industry. Our casual chatter was interrupted when we were asked to sign a confidentiality agreement preventing us from publicly discussing the information presented during the meeting. Needless to say, this intrigued and in some cases disturbed many of us. The agreement was only a page long but very clear on the matter and consequences which stated that violating the terms would result in job termination. We asked several people what this meeting was about and the reason for such secrecy but couldn't find anyone who had answers for us. A few people refused to sign and walked out. No one stopped them. I was tempted to follow but curiosity got the best of me. A man who was part of the "unfamiliar" group collected the agreements from us.
Quickly after the meeting began, one of my industry colleagues (who shall remain nameless like everyone else) thanked us for attending. He then gave the floor to a man who only introduced himself by first name and gave no further details about his personal background. I think he was the owner of the residence but it was never confirmed. He briefly praised all of us for the success we had achieved in our industry and congratulated us for being selected as part of this small group of "decision makers". At this point I begin to feel slightly uncomfortable at the strangeness of this gathering. The subject quickly changed as the speaker went on to tell us that the respective companies we represented had invested in a very profitable industry which could become even more rewarding with our active involvement. He explained that the companies we work for had invested millions into the building of privately owned prisons and that our positions of influence in the music industry would actually impact the profitability of these investments. I remember many of us in the group immediately looking at each other in confusion. At the time, I didn't know what a private prison was but I wasn't the only one. Sure enough, someone asked what these prisons were and what any of this had to do with us. We were told that these prisons were built by privately owned companies who received funding from the government based on the number of inmates. The more inmates, the more money the government would pay these prisons. It was also made clear to us that since these prisons are privately owned, as they become publicly traded, we'd be able to buy shares. Most of us were taken back by this. Again, a couple of people asked what this had to do with us. At this point, my industry colleague who had first opened the meeting took the floor again and answered our questions. He told us that since our employers had become silent investors in this prison business, it was now in their interest to make sure that these prisons remained filled. Our job would be to help make this happen by marketing music which promotes criminal behavior, rap being the music of choice. He assured us that this would be a great situation for us because rap music was becoming an increasingly profitable market for our companies, and as employee, we'd also be able to buy personal stocks in these prisons. Immediately, silence came over the room. You could have heard a pin drop. I remember looking around to make sure I wasn't dreaming and saw half of the people with dropped jaws. My daze was interrupted when someone shouted, "Is this a f****** joke?" At this point things became chaotic. Two of the men who were part of the "unfamiliar" group grabbed the man who shouted out and attempted to remove him from the house. A few of us, myself included, tried to intervene. One of them pulled out a gun and we all backed off. They separated us from the crowd and all four of us were escorted outside. My industry colleague who had opened the meeting earlier hurried out to meet us and reminded us that we had signed agreement and would suffer the consequences of speaking about this publicly or even with those who attended the meeting. I asked him why he was involved with something this corrupt and he replied that it was bigger than the music business and nothing we'd want to challenge without risking consequences. We all protested and as he walked back into the house I remember word for word the last thing he said, "It's out of my hands now. Remember you signed an agreement." He then closed the door behind him. The men rushed us to our cars and actually watched until we drove off.
A million things were going through my mind as I drove away and I eventually decided to pull over and park on a side street in order to collect my thoughts. I replayed everything in my mind repeatedly and it all seemed very surreal to me. I was angry with myself for not having taken a more active role in questioning what had been presented to us. I'd like to believe the shock of it all is what suspended my better nature. After what seemed like an eternity, I was able to calm myself enough to make it home. I didn't talk or call anyone that night. The next day back at the office, I was visibly out of it but blamed it on being under the weather. No one else in my department had been invited to the meeting and I felt a sense of guilt for not being able to share what I had witnessed. I thought about contacting the 3 others who wear kicked out of the house but I didn't remember their names and thought that tracking them down would probably bring unwanted attention. I considered speaking out publicly at the risk of losing my job but I realized I'd probably be jeopardizing more than my job and I wasn't willing to risk anything happening to my family. I thought about those men with guns and wondered who they were? I had been told that this was bigger than the music business and all I could do was let my imagination run free. There were no answers and no one to talk to. I tried to do a little bit of research on private prisons but didn't uncover anything about the music business' involvement. However, the information I did find confirmed how dangerous this prison business really was. Days turned into weeks and weeks into months. Eventually, it was as if the meeting had never taken place. It all seemed surreal. I became more reclusive and stopped going to any industry events unless professionally obligated to do so. On two occasions, I found myself attending the same function as my former colleague. Both times, our eyes met but nothing more was exchanged.
As the months passed, rap music had definitely changed direction. I was never a fan of it but even I could tell the difference. Rap acts that talked about politics or harmless fun were quickly fading away as gangster rap started dominating the airwaves. Only a few months had passed since the meeting but I suspect that the ideas presented that day had been successfully implemented. It was as if the order has been given to all major label executives. The music was climbing the charts and most companies when more than happy to capitalize on it. Each one was churning out their very own gangster rap acts on an assembly line. Everyone bought into it, consumers included. Violence and drug use became a central theme in most rap music. I spoke to a few of my peers in the industry to get their opinions on the new trend but was told repeatedly that it was all about supply and demand. Sadly many of them even expressed that the music reinforced their prejudice of minorities.
I officially quit the music business in 1993 but my heart had already left months before. I broke ties with the majority of my peers and removed myself from this thing I had once loved. I took some time off, returned to Europe for a few years, settled out of state, and lived a "quiet" life away from the world of entertainment. As the years passed, I managed to keep my secret, fearful of sharing it with the wrong person but also a little ashamed of not having had the balls to blow the whistle. But as rap got worse, my guilt grew. Fortunately, in the late 90's, having the internet as a resource which wasn't at my disposal in the early days made it easier for me to investigate what is now labeled the prison industrial complex. Now that I have a greater understanding of how private prisons operate, things make much more sense than they ever have. I see how the criminalization of rap music played a big part in promoting racial stereotypes and misguided so many impressionable young minds into adopting these glorified criminal behaviors which often lead to incarceration. Twenty years of guilt is a heavy load to carry but the least I can do now is to share my story, hoping that fans of rap music realize how they've been used for the past 2 decades. Although I plan on remaining anonymous for obvious reasons, my goal now is to get this information out to as many people as possible. Please help me spread the word. Hopefully, others who attended the meeting back in 1991 will be inspired by this and tell their own stories. Most importantly, if only one life has been touched by my story, I pray it makes the weight of my guilt a little more tolerable.
Thank you.
That's the letter there. Seems like a movie plotline. Who knows if it's true or not. Unless the person that wrote it has the courage to come forward.


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Hi everyone, I'm going on a trip to California this week for the DOLE Salad'tude Summit! Please welcome my guest, Once A Month Mom!
Once A Month Mom is a website that helps you fill your freezer by creating monthly menus using seasonal recipes. And what greater help to someone trying to stay on track in the health and weight department than to have homemade, ready-made meals awaiting them in their freezer? It is the next best thing to fresh! Once a Month mom will show you how to take a few popular Skinnytaste classics and get them freezer ready!
One walk down your grocer's freezer case and you will find a multitude of items awaiting you. Low-calorie options are available, but even those can be full of preservatives and ingredients that can be unhealthy and add unnecessary calories. Making the food yourself, especially tasty food like you find here on Skinnytaste, ensures that you know the ingredients going into your food and control those ingredients.
And don't worry! Just because you freeze it, doesn't mean you zap all the flavor out of it. Freezing your food also doesn't mean that you have to stick to just casseroles and pastas. There are a world of things that you can prepare easily and freeze just fine. And the food keeps for 1-3 months, so if life gets busy, you don't waste your efforts.
Day in and day out I hear from my readers that one of the most challenging aspects of staying on track with a healthy diet is having healthy meals at the ready when the hunger pangs hit. Isn't this the greatest moment of weakness? When you pull open the drawer, the refrigerator or your purse and find that there is nothing healthy that is going to satisfy your hunger. What happens next? Usually it's a trip to the vending machine, the "snack cupboard," the drive-thru or your favorite local restaurant. This solves the immediate problem but does nothing for your waistline.
Let's take a few recipes for example…
Spinach Lasagna Rolls
These are great for freezing because you can choose to individually freeze them or freeze them as a finished dish ready for the oven.
- Individually frozen – Follow the assembly directions but instead of preparing it in a 9×13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place 1 cup of tomato sauce in the bottom of a 9×13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350 for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
- Casserole-style freezing – Follow the assembly directions completely but do not preheat the oven. Once covered with foil, instead of baking the dish, place it in the freezer to freeze. To serve: Thaw in the refrigerator for 36-48 hours before serving, and follow the baking directions exactly. OR leave frozen and bake dish for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
Healthy Baked Chicken Nuggets
Chicken Nuggets are great to have on hand for a quick lunch, for yourself of for your kids. I prefer freezing them already baked so that you can simply reheat them in the microwave or in the oven when you desire them.
To freeze – Follow the directions given to completion, baking the chicken nuggets. Allow them to cool and then transfer them to a cookie sheet or large surface covered in wax paper and flash freeze. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place chicken nuggets on a cookie sheet and bake at 425 degrees for 8-10 minutes or until warmed through. OR microwave for 1-2 minutes until heated through.
Turkey Zucchini Burgers
This is another great recipe that has two options for freezing, uncooked and cooked. My preference for freshness would be to freeze them raw and then cook/grill them on the day you want them, but if you are looking to have a Skinnytaste meal on the go, cooking/grilling them beforehand is also a great method.
- Uncooked – Prepare burger patties as directed. Instead of cooking them as directed, stack them placing a small piece of wax paper between each one or individually wrap them in plastic wrap. Place stacked/wrapped burgers in a gallon freezer bag and freeze. To serve: Thaw. Remove wax paper or plastic wrap. Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through. If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.
- Cooked – Prepare as directed to completion. Allow them to cool and then transfer them to a cookie sheet or large surface covered in wax paper and flash freeze. Once they are mostly frozen (30 minutes to 1 hour), stack them with a piece of wax paper in between or wrap them in platic wrap and place them gently in a freezer bag and freeze. To Serve: Reheat in microwave for 1-2 minutes or until heated through.


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Pink Ruby – Mini Arch Hoops
Out of stock
Selected at random.
Random colour and pattern placement makes each pair unique.
Out of stock
Selected at random.
Random colour and pattern placement makes each pair unique.
3–5 business days
Brisbane, Australia
Free Shipping:
Free shipping is untracked standard letter post via Australia Post.
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$4 Standard post is untracked standard letter post via – Australia Post
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$8.50 Tracked postage is sent via Australia Post
International postage is tracked postage.
If you have any special postage requirements or EXPRESS postage, please message me. I'm always happy to accommodate if I can.
Please do not store in direct sunlight, near sharp objects, expose to high heat or water.
Please note, as each earring is individually handmade, they will not be identical matches of each other. Uniquely made just for you. 💖
** earrings may be different from the ones pictured but will be made using the same colours and textures. **
Sign up for VIP emails and enjoy an exclusive 15% discount on your first purchase. Stay in the loop with our latest designs and offers.
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A Secure & Convenient Way to Contribute to Your Parish
Online donations may be made at any time from the comfort of your own home or any place with internet access. Online donations are credited to your tax statement for the end of the year (except when made anonymously), and you can change your account preferences and donation amounts at any time. Benefits of Online Giving include:
Go to the Online Giving login page and click Create New Account.
Login Information
The User ID must be 6-12 characters and contain both letters and numbers (such as smith78). The password you choose must be 8-16 characters and contain letters, numbers and at least one symbol such as !, @, & or *. Do not enter information for the Registration Code as that is for account administrators only.
Personal & Address Information
The e-mail address must be unique. You cannot use the same e-mail address for two different User IDs. Be sure to enter information in all boxes marked with a red asterisk (*).
Security Code
Fill in the code that is generated in the box at the bottom of your screen before clicking submit.
Click the Submit button
An e-mail will be sent to you confirming your new account and User ID.
Open the email that confirms your account and click on the link at the top of the e-mail. This will confirm your account so that you have access to log in. If the link does not work, copy and paste it into the browser's address bar.
Once you click on this link, you will be taken back to the Parish Online Giving login page.
Enter your User ID and Password in the Existing User Login section and continue setting up your account.
You will need to enter information for the bank account you wish to use for your donations. Once that information is entered, you can then set up donations for the Sunday Collection and the other funds listed on the site.
Use Online Giving to contribute to


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Mark's Carpet Repair Ravensdale provides Carpet Repair, Carpet laying, Carpet Laying, Carpet Restretching, Carpet Cleaning Carpet Repair Ravensdale , Carpet Steam Cleaning Ravensdale service call 0488 851 277 for the FREE carpet repairs quote. Our carpet repairs technicians are certified from IICRC.
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Our Carpet Repairs Professionals works 24 hours and 7 days of the week to help you with repairing your carpets and fixing the damaged carpets to look new again.
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The expensive carpets at your home are often one of the most priced possessions of your home décor you have invested in. However, being one of the most extensively used elements of your home decor, it is at the risk of losing its lustre, freshness, strength, and beauty.
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For any of the repair service, we wish that the carpet should be cleaned before we reach your place with the service. The repair service requires patching, re-stretching and sewing so the dirt will be falling down while the repair service is on and the technicians will get disturbed. So it is advised to get your carpet cleaned before you make a booking for the carpet repair service.
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Location: Ravensdale, NSW, Australia


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