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Friday, June 19, 2009
Black Bean Soup
To begin the soup, onion, celery, carrot, diced green bell pepper, bay leaves, chopped rosemary, and thyme were sauteed in butter. Tomato paste was added and briefly cooked before the beans were placed in the pot and covered with water. This was left to simmer until the beans were tender. Salt was added, the bay leaves were removed, and then two-thirds of the soup was pureed. The puree was added back to the pot and stirred into the remaining soup. I liked this result of varied textures with some thickness from the puree and some whole beans. At this point, a half cup of Madeira and a half cup of cream were added. I served the soup with a little crema and some chopped parsley.
I, of course, love black beans prepared in a southwestern style with lots of fresh and dried chiles, but this simpler approach was a nice change of pace. The herbs and vegetables provided a foundation for the flavor of the beans, and the Madeira brightened it up. Naturally, cream never hurts a dish, and here it made the puree seem even smoother. It sounds so basic because it's just black bean soup, but this is surprisingly flavorful and filling and deliciously so.
Posted by lisa is cooking at Friday, June 19, 2009
33 comments:
I really like using black beans in soups like this. They are so creamy and good!ReplyDelete
Beautiful soup..really lovely with your garnishes. Yum.ReplyDelete
Black bean soup is very popular in Brazil, very comforting. DeliciousReplyDelete
I have had black bean soup on my list to make for so long!! I need to get cracking!ReplyDelete
I think it looks delicious and you managed to make it look pretty too with those garnishes.ReplyDelete
I just had gnocchi with portobello the other night and I could NOT get a decent photo. It must be the gnocchi! ;-) Enjoyed the post!ReplyDelete
Of course a dollop of cream doesn't hurt. Delicious.ReplyDelete
I think soups are very difficult to photograph - I can't seem to get a good shot. You did a terrific job here. I made that recipe once long ago and really liked it.ReplyDelete
Mmmm...black bean soup with a dollop of sour cream add some tortilla strips. I'm sold. Delicious!ReplyDelete
Hahaha true, black bean soup isn't very photogenic, but anyone that has tried it (or has a vivid imagination) can tell it's delicious!!! This one in particular looks great!ReplyDelete
Thanks for the kind comment, girl :) You forgot to mention this is a good soup to make for my recovery! Looks très yum. <3ReplyDelete
I will take a bowl of this and some of the tostaditas on the side - and plenty of cream please...ReplyDelete
This looks interesting...I haven't tried black beans on soups before..ReplyDelete
- AnonymousJune 19, 2009 at 9:17 PM
You did a terrific job with the presentation of this soup! Gorgeous!ReplyDelete
Mmmm Mmmm Mmm. creamy, silky & beautiful ..of all the beans, i thinks the black bean has the best earthy texture & flavors!ReplyDelete
Wow! I wish I had a bowl of that right now! What a beautiful bowl of soup!ReplyDelete
Black bean is SO good and yet completely unphotogenic - I think you did a great job with it though! I love your version, it looks so good!ReplyDelete
What a healthy & beautiful soup of pure goodness!ReplyDelete
Delicious & tasty looking, Lisa!
Mmmm! This soup looks thick, rich, creamy and delicious!ReplyDelete
Nice soup and I think it is very photogenic...ReplyDelete
black bean soup is definitely not one of the most picturesque of all dishes, but darn it if it's not one of the most delicious! i love your version, as well as the garnishes you've added. :)ReplyDelete
Black bean soup is one of my favorites! I love how some of it is pureed - it looks very creamy and delicious!ReplyDelete
I made the chinese blk bean soup after seeing your post. I would love to try your version one day but have to get the right black beans first.ReplyDelete
I love black bean soup, especially southwestern. This recipe looks so good!ReplyDelete
Madeira in black bean soup is such a great idea. I have never added booze to bean soup before, but now that I think about it, it should work.ReplyDelete
I love a good black bean soup and your's looks delicious!ReplyDelete
Looks so good! Black bean sou pis always so comforting and delicious!ReplyDelete
I don't think I have ever seen a black bean soup getting the madeira and cream treatment, sounds good!ReplyDelete
"Naturally, cream never hurts a dish"ReplyDelete
Naturally, LOL :)
Oooo - the additions of Madeira and cream sound wonderful! I can't express how much I adore black beans and as far as I'm concerned, this soup is picture perfect!ReplyDelete
- AnonymousJune 25, 2009 at 3:02 PM
I adore black bean soup - a recipe might pop up on MY blog soon! :)ReplyDelete
Black Bean Soup is amazing, even if it's not very photogenic! Yours sounds delicious.ReplyDelete
Thank you for the mention xo ... I think your version looks so much more delectable than mine. I just love creamy soups!ReplyDelete


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Tuesday, September 30, 2008
Budget Beef Bourguignon: Succulent Beef Stewed in Cheap Merlot
Whenever I see wine on sale it always seems to be Merlot. It's usually stacked at the end of the aisle, a tall pyramid of bargain booze. Why Merlot? Is it easier to grow? Have sales gone down because of what that guy said in the movie Sideways? Who knows, but it's usually good quality, and makes a great cooking wine for this stew recipe.
The other trick in this video is putting the stew on top of mashed potatoes, instead of cooking them in the sauce. As I say in the clip, I hate to see little chunks of broken potatoes in this stunningly beautiful sauce. Besides, what's better than mashed potatoes and gravy? And, as far as gravies go, it doesn't get much better than this. Enjoy!
2 tbsp vegetable oil
2 1/2 lbs beef chuck roast, cut in 2-inch cubes
salt and fresh ground black pepper to taste
1 onion, chopped
1 tbsp butter
2 tbsp flour
2 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1/2-inch pieces
1 bay leaf
4 springs fresh thyme
2 cups merlot, or other red wine
2 cups beef broth
mashed potatoes
76 comments:
Stew in fall and winter is absolutely my favorite!! This one looks beautiful. And with the veggies I like--nothing weird. I might throw in some sauteed mushrooms, tho'.
Crusty French bread, more wine.....Yeah!!!
- September 30, 2008 at 8:16 PM
This looks like a really good beef stew, can't wait to give it a try tomorrow's dinner.
- September 30, 2008 at 8:17 PM
It was so long ago that I saw Sideways... What did the guy say??As for the recipe, I shall be gathering up the ingredients at my farmer's market this Saturday and making up a big batch... Today was a stew day - blustery, rainy, and chilly!! The rest of the week looks the same here in Peterborough, Ontario!
- September 30, 2008 at 9:24 PM
For low carb, when adding soy flour/soy powder as a replacement for flour, is two minutes still the correct time before adding wine to make roux?
Thank you.
*and for my fellow lc people also liking these recipes, may I suggest some steamed mashed califlour with butter instead of mashed potato. :)*
- September 30, 2008 at 10:38 PM
- Chef John said...
sorry I've never used them! Maybe our viewers can help.
- September 30, 2008 at 11:07 PM
- Chef John said...
he said, "Merlot? I'm not drinking any f**king Merlot!"
- September 30, 2008 at 11:09 PM
- texichan said...
Mmm, this looks good. I just turned 21 this past week, and while I do *not* drink, I will definitely need to buy a bottle of wine for cooking purposes. Looks fantastic!
- October 1, 2008 at 12:26 AM
I guess you could use veal stock to thicken it instead of using 2 Tsp of flour to thicken it. Mashed califlour? is that any good?
- October 1, 2008 at 12:30 AM
- Chef John said...
veal stock is always welcome. And yes, mash cauliflower is good.
- October 1, 2008 at 12:59 AM
Chef - a few months ago, you promised a video on making cassoulet when the weather turned :)...looks like its time now :)
- October 1, 2008 at 8:07 AM
- Unknown said...
I have been sneaking onto this website with my girlfriend for the past two months now and have been extremely pleased with all these great recipes. I thought I should drop a line and say thanks a lot for all of them! I'm in the US army stationed in Korea flying blackhawks, and my girlfriend is Chinese; she cooks me great Chinese / Korean food all the time, So I wanted to cook her some good western food and your videos make it all too easy ! =-]
- October 1, 2008 at 8:21 AM
- Dawn0fTime said...
Oooh...I think I'll make this tonight! I have some leftover beef demi-glace I need to use up, so I may substitute some of that and a little water for the beef broth.
- October 1, 2008 at 9:01 AM
- RM said...
dude, after you got so embarrassed about those tomatoes, i'd say you bounced back. Demo mashed cauliflower!
- October 1, 2008 at 10:35 AM
- Zoe Francois said...
I so wish I had that for lunch!
- October 1, 2008 at 12:47 PM
- Nate @ House of Annie said...
Time for stew!
I'm thinking pearl onions instead of chopped big ones.
- October 1, 2008 at 3:59 PM
- Chef John said...
Pearls always work, no matter what the outfit!
- October 1, 2008 at 5:42 PM
Awsome, I love this dish and i just want to give you guys a tip for whats awsome for this dish.
There is atleast 1 ingreedient that you must try sometime and its "Smoked (not bacon but the thicker slices)" and buy a whole smoked piece and cut it into 1x1 cm pieces and use that.
Its unbelivable delicious! it ads a bit of salty and smoked flavor and it fits perfektly with the whine.
// P.S if anyone know what piece of meat i mean could you translate ? as im not from america.
- October 1, 2008 at 7:03 PM
- Chef John said...
First of all, your English is perfektly fine.
I think you may mean salt pork? I have used bacon before, and it does add a nice flavor. Thanks!
- October 1, 2008 at 7:06 PM
Well its not allways salted, they often salt it but afaik its the same piece of pork used for bacon, the meat between the ribs and chest (with the fat and the skin aswell), Its abit diffrent from bacon but works just as fine, ans i think its salted pork.. :P its pork however :)
And cheers again, i never did this dish alone but i will next week.
Awsome as allways.
- October 2, 2008 at 12:54 PM
- Chef John said...
ok, sounds like good old fashion pork belly.
- October 2, 2008 at 1:12 PM
I made this today, for the 3rd of 4th time. I like to find a bargain on the meat. This was a five-buck chuck in two-buck chuck, although the latter has gone up a buck. Oh, this was very tasty. Thanks for another great recipe!
- November 6, 2008 at 3:15 PM
- yumhwa said...
#1 Sorry, it could perhaps be ignorance, but why is it less likely to cook boeuf bourguignon than merlot?
#2 Whats is a demi-glaze?
#3 I have been making a fair bit of stews and they mostly turn out well accept for one problem while browning the beef. You mention that the fire should be set at high but i always end up with a layer of BLACK CHARRED remnants from the beef juices. You may stop here and tell me "you'll be surprised how black the meat juices can get" but trust me when i say its definitely charcoal i'm tasting and not just really blackened browned meat juices. How do u keep tht from happening because i always end up washing the pan 1st to rid all the carbon built up before starting to stew, and tht having to discard most of the nice brown juices tht have not been burnt yet. I wld really like to keep everything from the beef in the pan as well as pork juices from the fry-up of lardons(which i use too) instead of wasting them. You never seem to have tht problem, at least from all the vids i have seen. HOW DO YOU DO IT?!
- January 26, 2009 at 1:17 AM
- yumhwa said...
oops i posted that comment before reading the posts about the availability of merlots. Well now i know!
- January 26, 2009 at 1:20 AM
- Chef John said...
you need high-quality, very thick bottomed pots. I use le creuset which are very expensive, but work great. You pan must be thin and so it scorches the juice.
demi-glaze is a veal stock reduced in half to concentrate. u can buy frozen.
- January 26, 2009 at 1:42 AM
Just cooked this tonight. Followed the recipe except instead of cooking it on the hob, I placed it in a casserole dishe and let it cook covered for 1 and a half hours and then uncovered for half an hour.
I added some broad beans (crazy about them) and some thick smoked back bacon and WOw WOW WOW WOw, an explosion of flavours. The tenderness of the meat, the sweetness of the carrots and broad beans contrasting with the saltiness of the bacon and the sharp wine flavours...Just WOW. Thanks Chef John!
- March 3, 2009 at 2:51 PM
- Jannie aka Chickengirl said...
Wow. I made this last night and I must say this is the first time I made beef that tasted really good. I'm very impressed with this recipe (really simple ingredients.) and I am impressed I made it! lol! Thanks, Chef John!
- March 11, 2009 at 11:42 AM
I made this last week, doubled the recipe because we had a crowd. It turned out great, meat was succulent.
However the sauce didn't reduce much at all; it was still quite watery. What could I do better next time? I used all the recommended cooking times. All the veggies were tender so they were looked long enough.
- March 11, 2009 at 5:32 PM
- Chef John said...
easy to adjust, just ladle sauce into a pan and boil until reduced, add back in.
- March 11, 2009 at 5:59 PM
Omg this dish is awesome! And easy! Im 15 years old, and it turned out wonderfully. Either this dish is really easy, or im extremely talented.
I added potatoes, cuz I like them better halved.
The "sauce" is delicious. The beef is tender. The carrots are juicy. Celery is succulent. Onions are sweet. What more could you ask for in a stew?
Good job John,
Michael Telesca
- March 19, 2009 at 6:18 PM
- Chef John said...
maybe you just got lucky. ;-)
- March 19, 2009 at 7:31 PM
- Dawn0fTime said...
Just had to say this was fabulous the first time I made it! I was driving home from work the other day and got it in my head to make it again. I can't stop thinking about it, so I came back to check the recipe again. Wow, John! I love this!
- April 15, 2009 at 10:40 AM
chef jhon,i found you on youtube for a bread recipe and here i am on your sight now! you really have great videos!i was browsing and came across this awesome recipe!
and a great idea to put on top of mashed...ive made this before (with potatoes in it)its really a feel good recipe! and perfect for a winter night. any left overs will go nice in a shepherds pie(if there's any left over)great recipe, video and sound! why arent you on food network?
- July 12, 2009 at 2:17 AM
Wow, this stew looks so easy to make! Beef stew is only my all-time favorite but didn't have confidence in the recipes I find online. This one I am going to try on Sunday. Thanks, Chef John! Btw, nice new feature "You might also like". Cool!
- September 4, 2009 at 2:59 AM
Thanks for all your wonderful recipes chef! I actually get most of our dinner recipes from here.
So I cooked Beef Merlot last night w/ mashed potatoes and hubby and I both absolutely loved it. Only thing is that the meat came out a bit hard. Should I have cooked it longer or shorter to make it soft??
- October 25, 2009 at 10:38 PM
- Chef John said...
thanks! yes, cook longer, til tender
- October 26, 2009 at 12:05 AM
ok its me again! the one who cooked the meat too hard. my girlfriends are comin over tonight and i decided to cook this. i just wanna know for how many is this dish? im serving 6..
- November 25, 2009 at 10:10 PM
- Chef John said...
feeds 6!
- November 25, 2009 at 11:04 PM
I'm cooking it at the moment it looks great so far
- December 16, 2009 at 9:24 AM
hey chef john... im cooking this for the 3rd time tonight. it gets so dry sometimes... should i increase the wine and beef broth by half a cup or a cup? or will it ruin it? or should i just add sprinkles of water? help. love this dish so much!!
- December 31, 2009 at 4:01 AM
- Chef John said...
yes, add more water or broth, but not wine, enjoy!
- December 31, 2009 at 4:05 AM
Found this recipe yesterday and decided t make it. Two words:
i knew there was a reason i kept your blog on my bookmarks toolbar!
your site is my go to place when i have no idea what to do with a certain ingredient.
Thanks from CANADA!
- January 6, 2010 at 9:27 AM
Thank you for all the recipes! If I don't have a dutch oven, would it be better to brown the meat in a good pan (I am planning on using bacon fat), deglaze it with the wine and then put it into a pot? Sorry, former-veg here learning how to cook meat!
- March 17, 2010 at 3:16 PM
- Chef John said...
Yes, you got it!
- March 17, 2010 at 3:17 PM
- Scandia Coffeehouse said...
Made this and OMG. So good. Will try w/mushrooms & pearl onions & maybe some back bacon too! Thanks so much Chef John - love your vid's!!!
- April 7, 2010 at 3:22 PM
How come no one's commented on that mooing sound yet?
Am I really the only one that noticed it?
Has the internets finally turned me insane?
This stew looks good though, will definately try some time in the near past.
- April 13, 2010 at 6:19 PM
- sw1ngtrad3r said...
This is an amazing recipe, making it for the second time tonight... Thanks Chef John!!
- April 29, 2010 at 12:35 PM
Hi, I'm going to cook this fab recipe tomorrow. I was thinking of adding some bacon to the casserole pot first and saute them for a while, remove and brown the beef cubes in the bacon fat. Is that a good idea? Also, is 2 cups of wine like 500ml? In the video its only 1/2 bottle of wine which is 375ml so I need some confirmation. And if the sauce is too watery can I add like 2-3 tbsp flour and mix it in with some of the sauce in a separate bowl and pour the mixture back in to thicken it? Or would it just be better to boil and reduce the sauce down? I might serve it on white rice instead of mashed potatoes. Thanks if u can reply quickly!
- May 2, 2010 at 7:59 AM
- Chef John said...
Bacon yes. 240ml is one cup. Don't add raw flour to this, better to reduce or add another spoon at the beginning. Enjoy!
- May 2, 2010 at 11:36 AM
I made this tonight and it turned out to be really bursting in flavours. I think the bacon added a real nice touch to it and I also added in 2 tbsp tomato paste to give it a bit of twang. I added in an extra tbsp of flour so the gravy actually ended up quite thick and I didn't need to reduce at all. However, the beef wasn't all that super tender...some pieces were tender and others were still a bit tough. Care to explain that? Also is adding the tomato paste in a good idea for this recipe? Cos Julia Child's beef bourguignon had some tomato paste in it so i thought i would it give it a try. Also would cooking it in the oven give better results than stewing on the stove?
- May 3, 2010 at 7:59 AM
I was wondering if its possible to cook it in the oven as well? I thought Julia Child always did it that way? Will it make a difference in the taste of the meat, and how long would you recommend?
Thanks Chef John!!
- January 7, 2011 at 2:53 PM
- Chef John said...
No diff in taste. Can't give you time, just cook until tender. Enjoy!
- January 7, 2011 at 4:51 PM
- Aleksandra said...
Thank you for all the great recipes. I serve your "beef merlot" with polenta and it is delicious!
- January 11, 2011 at 5:05 AM
Hi Chef John!
I'm writing to tell you I really lke your recipe. I am French and I'm very familiar with the original "boeuf bourguignon" and I've never thought of cooking it with another type of wine. I have a tip for this recipe (maybe you know it already), I got it from my friend who is graduating from a cook school: depending on the crops and the weather, wines can be more or less sour when cooked. To get rid of the strong acidity that can ruin this wonderful dish, just add 2 or 3 chunks of dark chocolate in the stew. Hope it's helpful.
- January 17, 2011 at 1:57 AM
I think I'll make this tonight! The weather is aweful here! Perfect for a good ole beef stew!
Love from Holland :)
- February 2, 2011 at 5:32 AM
Thank you, Chef John. This was a treat and just may work itself into my regular meal rotation. Merci beaucoup for making a budget version. :)
- February 15, 2011 at 11:28 PM
- skyye said...
Just came across this site, today, and wOw! I tried and love this recipe. Had most of the ingredients on hand, improvised where I didn't... of course I had Merlot on hand... My Beef Merlot came out fantastic! I love... love... love... your video and teaching style. You make it so easy to follow and offer additional and very helpful tips as you teach. I can't thank you enough really... ^_^
- October 27, 2011 at 2:58 PM
Thanks for this video and recipe! Just made it tonight to serve on top of your mashed potatoes, and it was fantastic! My husband took one bite and rolled his eyes with a big "yum". I think I'll make it again next week when the in-laws are visiting. Love all your videos.
- February 10, 2012 at 7:06 PM
- Sharon said...
I served this over mashed sweet potatoes. VERY yummy.
- February 29, 2012 at 9:01 PM
- New Mom said...
Chef John, your my Food Hero! I have made your recipe 2 times now. I LOVE IT! I love your blog in general, you have taught me so much, I think more then some of my FN chefs.
I do not own a Dutch Oven, but I did not let that stop me! I do have a heavy metal pot...But I cooked the o beef, then onions & wine in my cast-iron pan then transferred into my pot, I was happy with the results!
I have trader joes and use the "two buck chuck" wine (CS) and was very happy! I was able to make this recipe for $12.
I found that the Beef Stock is the most important ingredient to me. The 1st time i used a high quality Beef stock that cost me $4, then 2nd time I used TJ beef stock and was not as happy bc the stock was not as deep in flavor. Anyway, thanks so much for all your hard work on this blog!
- April 18, 2012 at 8:09 PM
- Kenia P said...
Hey Chef John! I love your Blog!!
love the recipes, I'm making this tonight ( actually in like 5 min)
just wanted to give you 2 Thumbs up.
- July 31, 2012 at 7:07 PM
Excellent!!! Couldn't resist putting mushrooms in mmmm...so good! TKS AGAIN!
- October 31, 2012 at 5:06 PM
- momanddad said...
It is a-simmerin' now! I guess the next 1.5 hrs is what the other half of the bottle is for while enjoying the aromas! I added mushrooms too - looking fwd to the finished product!
And as always, thanks John!
- December 8, 2012 at 4:21 PM
- JC said...
Hey Chef John, I've been subscribed to your YouTube channel for a while now, and I tried this recipe last night. I used mushrooms (pan fried separately) instead of the celery, and I just used a bottle of Malbec red wine that was given to me at Christmas. It turned out AWESOME. I was going to comment on the YT video, but the comments are locked on it (so I'm writing here). :)
- January 28, 2013 at 7:18 PM
- GY said...
Hi Chef John - I found your blog through your favorite Russian stroganoff recipe and have loved searching through your archives. This stew looks amazing and I'll be sure to make it some day. And though this was posted back in 2008, you certainly 'know' the potential ills of food industry with the horsemeat scandal coming to light in Europe... use high quality stuff folks!
- March 16, 2013 at 1:34 PM
- Sokimm said...
Thank you for posting this recipe...sounds delish. I am a working Mom with little time to cook, so will be trying it in the slow-cooker. Do you have any recommendations to accommodate this style of cooking, such as less liquid. I will try the mashed cauliflower, too, and delete the less carb conscious ingredients as diabetes runs in my family. I love the suggestion for pearl onions!
- July 30, 2013 at 3:51 PM
- Chef John said...
Not a bog slow cooker user, but I would just use the same stuff.
- July 30, 2013 at 11:51 PM
- Holly J said...
Chef John do you think this dish would be ok if I substituted the beef with pork shoulder?
- September 2, 2013 at 1:01 PM
- Unknown said...
Making this dish for about the 10'th time tonight. Absolutely love it. We go pretty heavy on the carrots because they are so darn tasty. Thanks for the inspiration, Chef!
- September 26, 2013 at 6:07 PM
- Josefina said...
Sorry this is a stupid question, but would you use if you didn't have a dutch oven?
- October 9, 2013 at 1:08 PM
- Unknown said...
Any tips for me if I wanted to use beef shanks instead of chuck? Would I just need to use like 3 or 4 shanks since they're so much smaller than a chuck roast?
- March 1, 2015 at 3:36 AM
- Unknown said...
Made this twice. Yummy but turned out more gray than brown. Whaddup with that?
- December 2, 2015 at 6:30 PM
- Unknown said...
sorry but it's nota bourguignon it's a "boeuf carrottes"...in a bourguignon no carrots but onions bacon and mushrooms and some stick of fried bread
- January 24, 2016 at 8:22 AM
Chef, I found this recipe when trying to locate your older video for bœuf bourguignon. I cannot, for the life of me, find it! Did you remove it? I've been searching and searching, and nothing is coming up. Would you mind dropping a link to it? It may be an all-day recipe, but my Swiss husband was in heaven when he ate it, and I desperately need to find it, because I never wrote your recipe down.
- February 15, 2016 at 11:11 AM
I found the video here - https://www.youtube.com/watch?v=oP7wBsbEh7M
- February 25, 2016 at 9:55 PM
- Stark Radio said...
Holy Smokes! Is this ever good! I somehow managed to forget the reduction stage, but it gave me more of that delicious sauce. This is very good. I didn't have potatoes so I served it over perogies which was oh so tasty! Thanks, Chef John! I love your site and your recipes.
- May 4, 2018 at 1:50 PM
What a fantastic recipe! I made it pretty close to as-is (tossed in some quartered mushrooms) including the garlic mashed as a base. Great depth of flavor.
- November 12, 2018 at 12:09 PM


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Alvin's Portfolio
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Um, I found eight.
But - BUT - they're a really fantastic eight. So let's get to it, shall we?
Awe. Some. I just wish there were better detail shots!
And now, some delicious Deloreans:
And my favorite:
Oh, and before I go on, let's take a moment to remember the joy that is the cake in the actual film:
Ah, the Jailbird Joey cake. Love it. I've seen examples of folks re-creating this cake for their BttF viewing parties, too - such a fun idea!
Getting back to the Sweets, how about a few flux capacitors?
Found here, but the baker isn't listed. Anyone know?
Mad props to this baker for getting the font just right:
By Debbie Does Cakes
Debbie, you did it again. Rock on.
(Oh, and if you're wondering where her Delorean is, I featured it back here.)


text:
Empire Of The Dead # 2 Act One George Romero 1st PRINT Marvel Comics NM !!!!! TV Show Coming in 2016
Marvel Comics
Buy Now !!! And we'll deliver to you 3-9 Business Days after Purchase Date, And if you trust us, I promise you ,You will leave with Quality Products.
What Its About :
Up for Sale is the lastest comic book From Marvel Comics * Release Date Feb-2014 * // Empire Of The Dead # 2 George Romero, First Print Regular Cover & in Near Mint Condition, if not LISTING WILL STATE OTHEWISE!!!!
All Comic Books will come in a Plastic Bagged between Protective Boards with Packing Material. Mailed Via USPS, Standard or Parcel Select with Tracking Number...
Please see photos if you have any questions. This is a Stock Photos. In some listing we do not use Stock Photos
Stock Photos are provided by the publisher, Image is subject to change without notice.
Buy now and we'll deliver in 2015 (estimated date / subject to change).
Synopsis :
Empire Of The Dead # 2 George Romero Regular Cover First Print *NM *
• Welcome to New York years after the eruption of an undead plague - a city not only teeming with roaming zombies, but also ruled by vampires!
•Meanwhile, in the pit of the bloody Circus Maximus, can anything stop the unchained fury of the zombie gladiator known as Zanzibar?
•Plus: It's a terrorizing team-up in variant cover form when the Zombie Godfather George Romero unites with the Zombie King Arthur Suydam!
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text:
Bramble - Hand Dyed Lugana - 32 count
*This is a special-order item, it is dyed to order for each shop as we order it, processing time is 20+ weeks. Email if you would like to see if it is on order.
Colour: a light toasted marshmello brown
FAQ's from the website:
Why do the different fabric types dye differently?
Basic Dyeing 101 - different fabric contents will take the dye differently - sometimes very differently. Aidas are woven from cotton threads, Linens are made from linen thread, and the Evenweaves that we use are a combination of rayon and cotton.
What are "Crystals"?
This is what we call the fabric that has an opalescent thread woven into it. It gives the fabric sparkle. Sometimes on the dark colors (Mystic) the sparkle can be a bit overwhelming.
Are your fabrics washable?
Yes! We use our washing machine and hot water to wash the fabrics before they're dyed and then again after the dyeing process. They are as washable as they can be!
Are your dyed fabrics colorfast?
Yes. We use chemicals to bind the dye to the fibers and to stop the dyeing reaction. Then we wash the fabrics with a special detergent that removes loose dye. The brightest and darkest colors (such as Phoenix and Mystic) are rinsed many times to try and get out all the unbound dye. That being said if you are someone who always washes your project when you are finished stitching - remember the threads are not colorfast and there could be loose dye in the fabric. It's recommended to rinse your piece in cold water and not let it soak.


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Warm Up at the Hot Chocolate Bar printable dark brown rustic wood style sign. Perfect for displaying at home, or at a Christmas party, wedding, shower, engagement party, anniversary party, retirement party, etc!
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►EDITABLE: Edited with Corjl (marked with the Corjl logo on the listing photo). An email is sent from Corjl with a link to access your item. You can then edit, save, approve, download, & print. You can download & print as many times as needed but cannot make changes to a completed design. Your access link will expire in 90 days. The shop will not do any editing to an "Edit Yourself" design. https://www.etsy.com/shop/PRINTSbyMAdesign/items?search_query=Corjl
• Proofs must be requested on any custom order that the shop edits.
• Proofs are only sent through Etsy Messages after ALL info is received. The final high-res digital file will be emailed ASAP once the proof is approved.
• Proofing includes minor changes only (es: spelling error). Proofing does NOT include major changes, including, but not limited to: resizing, creating a completely new print, changing any text (not pertaining to the customer's custom info), rearranging or reworking the design, etc.
• 2 free proofs per custom order. Additional revisions can be purchased here: https://www.etsy.com/listing/228710896
• Proofs are sent after payment clears
• Proofs are provided for custom orders (edited by the shop) only, not Corjl listings
When a custom order is completed, a "shipping notification" is sent with a download link (via Google Drive). This notification is to alert you that your order has been completed & emailed. If you have not received the email with your download link, yet you know it was sent, please check your spam folder. Completed orders can be accessed under "Purchases": https://www.etsy.com/your/purchases
JPGs and PDFs are file types. Some print labs only print one type or the other -- most use JPGs, which is why this shop sends JPGs. If you need a PDF, it must be requested when the order is placed. If you need to have a bleed (your print lab will tell you this), this must be requested at the time of the sale.
Per Etsy's Terms of Use, customers are responsible for reading all Item Descriptions & Shop Policies prior to purchase: https://www.etsy.com/legal/buyers/?ref=list#purchasing
Exchanges *MAY* be possible for CUSTOM orders only, and will be determined on a case-by-case basis.
Custom orders are deleted from my computer 14 days after they are sent to the customer (to make room for new orders). If an order needs to be edited after 14 days, a new purchase must be made since the design will need to be completely redone. All files are permanently deleted from Google Drive 4 months after they are sent to the customer
Please contact this shop via Etsy Messages (formerly known as "Etsy Conversations") only.
DO NOT EMAIL THE SHOP - Email is not reliable since messages often go to the Spam Folder. Please use Etsy Messages only!
No communication will ever be done via phone -- not text or voice.
------> UNDER NO CIRCUMSTANCES will this shop do any cancellations, refunds, or modifications to previous orders. This is including, but not limited to, coronavirus (COVID-19). Please see the Shop Policies for more information.


text:
4738II SCOPE Nikon Eclipse TE200
Contact Us
Call 978-521-2221
to request information & pricing for item 4738II_SCOPE
American Instrument Exchange
Contact us for all your used lab equipment needs
1023 Western Ave.
Haverhill, MA 01832
Phone: 978-521-2221
Fax: 978-521-8822
Email: email@example.com
Shipping Policy
Nikon Eclipse TE200 inverted fluorescence microscope
- Includes 40x Ph2, 10 Ph1, 20x Ph1 objectives
- 90 day warranty
The Nikon Eclipse TE200 inverted microscope includes four objectives. More details and a video demonstration of the scope are available on request.
All of the equipment we sell is used and reconditioned. Our technicians test all equipment to confirm that it operates properly and to the manufacturer's specifications. While we can't test for a specific analytical application, we will do our best to simulate the conditions under which the equipment will be run. If you have particular testing requirements or requests please let us know and we'll work with you to make sure these requirements are addressed during testing.
Click Here to see the Nikon Eclipse TE200 on the American Instrument Exchange YouTube channel.
The photos above are representative. Please bear in mind that the equipment shown is currently in storage in our warehouse and that in addition to testing each machine we will clean all the equipment thoroughly prior to shipment. We often have multiple units of each model in stock and sometimes we're unable to feature photos of every single unit. At your request, we can provide photos of the equipment in your order after it has been tested and cleaned.


text:
Real Estate » Real Estate Companies
Related Listings:
Osoud Al Fursan Real Estate Group
Al Mutahadeth Al Abdul Lateef Marketing & Real Estate Investment Group Office
Abdul Rahman M. Al Sohhim Office of Real Estate Investment
Naif Al Rowaithy Sons Real Estate Investment Group
Mohd. Saud Al Khalil Investment & Real Estate Group
Please enter your phone number and click "Send" to receive the listing details by SMS. For numbers outside the US, please enter the country code, for e.g. +91. If you do not receive a message, your phone number might be registered in the Do Not Disturb Registry.
For numbers outside the US please enter the country code.
Please enter your phone number and click "Call" to call the listing owner.
For numbers outside the US please enter the country code.


text:
This is some dummy copy. You're not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.
If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That's why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.


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text:
Le panier est vide
Fast and traceable shipping
14 days to return your order
2 year warranty
Watch strap material: Silicon. Strap buckle material: Plastic. Watch body material: Plastic. Housing dimensions: width 35 mm, thickness 9 mm, height 40 mm.
Products are normally delivered within 3 working days from receiving the order in Italy and the EU, and within 5 working days for all other destinations. Click here for details on shipping times.
You are entitled to withdraw from the contract, without stating a reason, within 14 days from when you or any appointed third-parties (i) receive the product or (ii) if several products on one order are delivered separately, from the date the last product was received. For more details about returns click here
223,00 €
178,40 €
36,00 €
21,60 €
29,00 €
17,40 €
30,00 €
24,00 €
149,00 €
119,20 €


text:
Category: Import Facility Information
You can import facility information from a spreadsheet file rather than entering it all by hand. To do this, you'll need to create a spreadsheet file containing a row for each facility and columns across for each piece of information you wish to import. The file you create must be saved as a comma separated value (.CSV) file or as a tab delimited text file (.TXT). Files of these types can be generated in Excel using the Save As dialog box.
You can also use a file that has been downloaded from your site using the "Export Facility Information" tool. These files can be directly re-imported after downloading. You can also use the downloaded data to make changes en masse and then re-import the changes.
The information you can include in the import file is specified below. Note: All columns are optional except for the Name column. The first line of the file must contain the names of the columns as specified below. The order they are encountered in the first line specifies the column order for all subsequent data in the file. Columns can be in any order.
(#) - denotes the number of characters that can be entered in this column. If no number exists, refer to the column definition for formatting rules.
- Facility_ID
- Internal database record ID from the LeagueAthletics.com. These numbers should only come from exported facility data from the website and are used to identify each clubs existing facilities. If these numbers are not present, the software will attempt to match existing member data based on name or alias, and address. If no match is found, a new record will be created.
- Name (24)
- Name of the facility
- Public (Yes/No)
- If YES, the facility will be visible to the Public. If NO, it will be hidden.
- Address (50)
- Street address.
- City (24)
- City
- State (2)
- Two letter state abbreviation.
- Zip (10)
- #####-####, or Canadian Postal Codes can be used
- Country (3)
- Country
- Phone (14)
- Any format commonly used for phone numbers such as "(###) ###-####," "###-###-####," or "###-####". Extensions can also be included by adding "x###" to the end of the phone number. All phone numbers will be reformatted to the form "###-###-####" with area codes added if omitted and can be determined from other numbers within a given area code.
- Drive_Time
- Custom text
- Any valid web address can be included
- Status (6)
- Optional - OPEN/CLOSED/TBD.
- Alias
- Custom facility alias name
- Home (Yes/No)
- If YES, the facility will be included as a home field.
- Bookings (3)
- The number of simultaneous events that can occur at this facility. If two teams practice on this field/court/rink at the same time, enter 2.
- Arbiter Site Name (255)
- OPTIONAL - If using Arbiter, enter the exact name of the facility within Arbiter.


text: Sermons Loading Content... Share a Link to this Message The link has been copied to your clipboard; paste it anywhere you would like to share it. Close - Browse Series - ------------- View Series Archives View All Messages ------------- Book of Numbers The Gift of Meeting 2023 Book of Leviticus Daniel The Gospel DBR 2023 Glorifying God Unlikely Heroes Setting at the Feet of Jesus Gospel Meeting - 2022 Realized Eschatology Premillennialism Jesus Sayings Liberating Faith Christians & That Sin The Law of Moses The Holy Spirit Great Series: Exodus & Jesus God's Chosen Christianity and Relationships Familiar Scriptures Skip Over Scriptures Forbearance Agony of Change Coming To Christ Reformed Theology - Calvinism Removing the Varnish Who is Your? Quick Fixes Repentance God's Names Angelology Sermon on the Mount Rescued From Sin Old Testament Questions - New Testament Answers Satan Calls Us Jesus Calls Us Believe God's Pattern Priestly Garments Gambling Urban Legends Sunday PM - 6:00 PM Sunday AM - 10:35 Seeing the World as God Does Plugged In Vessels of Honor Can We Trust Our Bibles Local Churches in the New Testament Worship The Nature of Saving Faith Living Morally In An Immoral World Constructing Our Daily Life Fellowship Battling Complacency Faith God's Dream Guardrails Building a Life of Stewardship Crazy Love Demo Series - Browse Speakers - Caden / Kyle Frizzell / Cotton Grant Glass Mike Hughes Eric Murrell Zachary Redmon - Browse Topics - Abortion advice Angels AntiTypes apathy Assembling Atonement Authority Baptism Baptize Believing Bias Bible Bitterness Blessed Blessings Canon change Character Charity Children Choices Choosing Christ Christ Christianity Christmas Church Clean Commandments compassion confess Confessing Confession Confirmation control Conversion conviction counsel Courage covenants Covetousness Crazy Love crisis Cross Culture Daily Bible Reading Decissions Deity Demonstration denominationalism Dependence Depravity devotion Differences Doctrine Endurance Eschatology Eternity Evangelism Faith Family Fathers Fear Fellowship finances Follower Folly Forgiveness friend friends friendship Giving Glorifying Glory Goals God godliness Gospel Grace Gratitude Greed Grieving Guardrails Hades Hate Heart Heaven Hell Holidays Holiness Holy homsexuality Humanism Humility Idolatry Immorality Indwelling injustice Inspiration integrity Interpretation Israel Jesus Jewish John the Baptist Joy Judgment Kingdom Law Law of Moses Leader leprosy liberty Life Style Lord's Supper Love Lovers of God makeover Man mediocrity mercy millennial Miracles Mission Modernism money Morality Mothers Needs New Covenant New Life Obedience Offerings Old Covenant One Another Overview Peace Pleasure Prayer Premillennialism Pride Priests Priorities Priorities Priorities Prophecy Prophecy Prophet Proverbs Provides Psalm Psalms Purity Purpose Quick Fixes Racism Rapture Rationalization Reality Rebellion Redemption Reformation Rejection Relationships Religion respect Restoration Resurrection Revelation Reverence Riches Righteousness Sabbath Sacrifice Salvation Sanctification Satan Scripture Security Senior Servant Service sexual perversion Shepherd Sin single Soldier Solomon speech Spiritual Spiritual Gifts Spiritual Living Stewardship Submission Suffering Teaching Thanksgiving The Bible The Church The Holy Spirit The Holy Spirit the tongue Time Torment Traditions Transition Tribulation Trust Truth Types Unclean Unique Unity Victory Vision vows wastefulness wickedness Wisdom Word of God Worry Worship - Browse Books - Genesis Exodus Leviticus Numbers Joshua Judges 1 Samuel 1 Chronicles Nehemiah Job Psalms Proverbs Ecclesiastes Isaiah Jeremiah Daniel Zechariah Matthew Mark Luke John Acts Romans 1 Corinthians 2 Corinthians Galatians Ephesians Philippians Colossians 1 Thessalonians 1 Timothy 2 Timothy Titus Hebrews James 1 Peter 2 Peter 1 John Revelation Mike Hughes - August 8, 2021 Acts: Understanding Our Origin Download Listen Details Share Acts: Understanding Our Origin - Part 6 The Springhill church of Christ is a group of Christians committed to following just the Bible in all that we say and do. Our goal is to be a local church like those found in the pages of the New Testament. Our collective worship and work reflect this focus. Our weekly uploads are Bible lesson presented by the Springhill church of Christ Evangelists. We invite you to study the Bible with us. Like those found in the pages of the New Testament the Springhill church is completely independent of all other churches. We would love for you to join us for worship. If you have any questions about what we do or concerns about whether we are following the New Testament, we sincerely encourage you to contact us. Notecard for today's lesson: http://www.mikealrhughes.com/wp-content/uploads/2021/07/20210801pms_-_Acts_-_Understanding_Our_Origin_-_Part_5_-_NOTECARD.pdf Donations for help in defraying expenses appreciated. Help with equipment purchases always appreciated. Share this video https://vimeo.com/583498367/1f8f1a8cc1 Subscribe to Springhill church of Christ - Here: https://www.rumble.com/user/SPHchurchofchrist Related Topics: Christ, Christianity, Church, Jewish, Law of Moses More Messages from Mike Hughes Facebook Tweet Link Share Link Send Email More Messages What God is Doing In Christ? Mike Hughes April 16, 2023 Watch Listen Why We Don't See Our Need For God Mike Hughes April 9, 2023 Listen Some Challenges a Congregation Must Meet Mike Hughes April 9, 2023 Watch Listen DBR2023: Don't Rob God (Psalm 29) Mike Hughes April 2, 2023 Watch Listen Respecting God's Authority Mike Hughes April 2, 2023 Watch Listen A Goal Greater Than Our Differences Mike Hughes March 26, 2023 Watch Listen The Untarnished Gospel Mike Hughes March 26, 2023 Watch Listen Righteous Requests - Psalm 27 Mike Hughes March 19, 2023 (also Mar 19) Watch Listen The Unlimited Gospel Mike Hughes March 19, 2023 Watch Listen The Shepherd Psalm Mike Hughes March 12, 2023 Listen Displaying 91-100 of 578« Back 1…5 6 7 8 9 10 11 12 13 14 15 …34More » Powered by Series Engine


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Fairborn, OH -- (ReleaseWire) -- 07/27/2007 -- It seems like everyone in Ohio is jumping on the mortgage refinancing bandwagon. Maybe you're thinking about it yourself? After all, with rates as low as they are, the promise of lowering your monthly payments, sometimes significantly, is a great attraction for many homeowners.
But before you sign on the dotted line, there are a few things you should know about the way refinancing works so you don't make a mistake that could wind up costing you big time.
"With refinancing as popular as it is right now, Ohio residents have to be even more careful about shopping for the best loan," says Sean McCartney / Jason Seaquist, a Dayton, Ohio based mortgage consultant. "Even the most attractive offer can wind up being a disaster once you realize how much the loan is really costing you."
Sean McCartney offers these tips when considering refinancing:
*You should get a significantly lower rate for refinancing to make sense. Don't rush to refinance unless it's truly worth your while. If you're working with a mortgage broker rather than going it alone, you can be assured that they're bringing you the best offers out there. If you're going it alone, you'll have to do the legwork for yourself.
* Consolidating unsecured debt with a refinance loan can be a dangerous idea. You may not be in financial trouble now, but if in a few years things change, instead of simply missing a credit card payment or two, you'll now be in danger of losing your home as well.
* Your credit score counts... big time. If you've had credit problems in the past like a bankruptcy, it might make sense to wait a while for your credit score to recover before trying to refinance. Most lenders make it hard for people with less than perfect credit to get the best deals. But, again, if you choose to let an expert like a mortgage broker get involved in the process, they can often find loan options that most homeowners didn't even know existed - which can save you thousands over the long haul.
Dayton, Ohio - based mortgage expert Sean McCartney / Jason Seaquist specializes in providing mortgage information to Ohio residents that allows them to make informed decisions about their mortgage financing options and learn the insider secrets that can save them thousands of dollars over the life of their loan.
Sean McCartney / Jason Seaquist is available for interviews and will welcome all your mortgage related questions.
Call (937) 878-1188 Ext.403 for a Free No-Obligation Consultation or visit http://daytonmortgageexperts.com


text: Rugged Ridge was established in 2005 by the company Omix-ADA to focus on innovative aftermarket Jeep accessories. Many of Rugged Ridge's recent designs are so innovative they have been patented. This includes their floor liners, snorkel and XHD Modular Bumpers. Since 2005 Rugged Ridge has developed and manufactured over 3,000 kinds of Jeep related products. All Rugged Ridge Jeep accessories are trail rated. The Omix-ADA founder came from a family that owned a small Jeep dealership. It was the founder's dream from a young age to own a company that made accessories for Jeeps. The founder manifested the dream in 1992.


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