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The Miscellaneous Writings of John Evelyn, Esq., F.R.S., now first Collected, with occasional Notes by William Upcott of the London Institution. 1825.
Uniform with the quarto edition of the Memoirs. Contents:
La Mothe Le Vayer, of Liberty and Servitude. 1649.
The State of France. 1652.
The Golden Book of St. John Chrysostom. 1659.
A Character of England. 1659.
An Apology for the Royal Party. 1659.
The late news from Brussels unmasked. 1660.
Fumifugium. 1661.
Sculptura. 1662.
An Account of Architects and Architecture. 1697.
Kalendarium Hortense. 1664.
Public Employment preferred to Solitude. 1667.
History of the three late famous Impostors. 1669.
Navigation and Commerce. 1674.
Mundus Muliebris. 1690.
Acetaria: a Discourse of Sallets. 1699.
Also a series of Dedications, Prefaces, etc. to Evelyns various works.
A. Original Works
1652. The State of France, as it stood in the IXth year of this present Monarch Lewis XIIII. Rptd. Misc. W., 1825, pp. 3945.
1659. A Character of England as it was lately presented in a Letter to a Noble Man of France. 2nd ed. 1659. 3rd ed. with Reflections upon Gallus Castratus. 1659.
No edition was published in 1651 as stated in List of Evelyns Publications printed in the early editions of the Memoirs. Rptd. in Misc. W. pp. 141167.
1659. An Apology for the Royal Party, written in a Letter to a person of the late Councel of State, by a Lover of Peace and of his Country.
Three editions appeared in the same year. Rptd. Misc. W. pp. 169192.
1660. The late news from Brussels unmasked, and His Majesty vindicated from the base calumny and scandal therein fixed on him. Rptd. Misc. W. pp. 193204.
1661. A poem upon his Majesties Coronation the 23 of April, 1661.
1661. Fumifugium: or the inconveniencie of the Aer and Smoak of London dissipated. Rptd. 1771 and in Misc. W. pp. 205242.
1661. A Faithful and Impartial Narrative of what passed at the landing of the Swedish Ambassador. Rptd. in Memoirs, 2nd ed. vol. II, pp. 337342.
1661. Tyrannus or the Mode, in a Discourse of Sumptuary Lawes. Rptd. with Evelyns corrections in Memoirs, 2nd ed. vol. II, pp. 309320.
1662. Sculptura: or the History and Art of Chalcography and Engraving on Copper. 2nd ed. 1755. Evelyns Sculptura with the unpublished second part. Ed. Bell, C. F. (Tudor and Stuart Library.) 1906. Rptd. Misc. W. pp. 243336.
1664. Sylva, or a Discourse of Forest-Trees and the propagation of Timber in his Majesties Dominions. 2nd ed. 1670.
. With notes by Hunter, A., M.D., F.R.S. York, 1776.
Dendrologia. Evelyns Silva abridged by Mitchell, J. 1827.
1664. Kalendarium Hortense, or the Gardners Almanack. 2nd ed. 1666. Rptd. Misc. W. pp. 425498.
1667. Publick Employment and an Active Life preferd to Solitude. Rptd. Misc. W. pp. 501552.
1674. Navigation and Commerce, their Original and Progress. Rptd. Misc. W. pp. 625686.
1676. A Philosophical Discourse of Earth. 3rd ed. 1706. Terra, a new ed. by Hunter, A., M.D. York, 1778.
1690. Mundus Muliebris or the Ladies Dressing Room unlockd and her toilet spread [written by Mary Evelyn]. Rptd. Misc. W. pp. 697713.
1697. Numismata. A Discourse of Medals Ancient and Modern.
1699. Acetaria: a Discourse of Sallets. Re-issued 1706. Rptd. Misc. W. pp. 721811.
B. Translations
1649. Of Liberty and Servitude. Translated out of the French [of the Sieur F. de La Mothe Le Vayer]. Rptd. Misc. W. pp. 138.
1656. An Essay on the first book of T. Lucretius Carus de Rerum Natura. Interpreted and made into English verse by J. Evelyn.
1658. The Golden Book of St. John Chrysostom concerning the Education of Children. Translated out of the Greek by J. E. Rptd. Misc. W. pp. 103140.
1658. The French Gardiner
first written by R. D. C. D. W. B. D. N. [N. de Bonnefons], and now transplanted into English by Philocepos. 2nd ed. 1669.
1661. Instructions concerning erecting of a Library, by Gabriel Naudens
interpreted by J. Evelyn.
1664. A Parallel of the Ancient Architecture with the Modern. Written in French by Roland Fréart, Sieur de Chambray. Made English
by John Evelyn.
1665. [char] [char] that is, another part of the Mystery of Jesuitism.
1668. An Idea of the Perfection of Painting, demonstrated. Written in French by Roland Fréart, Sieur de Chambray, and rendered English by J. E.
1669. The History of the three late famous Impostorsviz. Padre Ottomano, Mahomed Bei and Sabatei Sevi. Rptd. Misc. W. pp. 563620.
1673. Of Gardens. Four Books. First written in Latine verse by Renatus Rapinus, and now made English by J. E.
This work was published by Evelyn but translated by his son and name-sake.
1693. The Compleat Gardiner
Monsr. De La Quintinye. Made English by John Evelyn. 2 vols. 2nd ed. 1699. 3rd ed. 1701. 4th ed. 1703. 5th ed. 1710.
C. Posthumous Publications, including Diary and Correspondence
Memoirs, illustrative of the Life and Writings of John Evelyn, Esq., F.R.S., comprising his Diary from the year 1641 to 17056 and a Selection of his Familiar Letters. Ed. Bray, William. 2 vols. 1818. 4th ed. [Ed. Forster, John.] 4 vols. 18502. (Rptd. in Bohns Illustrated Library, 1858.) New ed. (from Colburns 3rd ed. of 1827) with a Life of the Author by Wheatley, Henry B. 4 vols. 1879. Rptd. with a Memorial Preface and fresh illustrations. 4 vols. 1906.
The Diary of John Evelyn, with Introduction and notes by Dobson, Austin. 3 vols. 1906. Globe ed. 1908.
Extrait des Ouvrages dEvelyn relatifs à ses Voyages en France, etc. 1648 à 1661. (Société des Bibliophiles Français.) Paris, 1873.
Of Manuscripts: an unfinished Treatise. Printed Memoirs. 2nd ed. 1819. Vol. II, pp. 321336.
The Life of Mrs. Godolphin. By John Evelyn, of Wootton, Esq., now first published and edited by Samuel [Wilberforce], Bishop of Oxford, 1847. Ed. Gollancz, I. (Kings Classics.) 1904.
The History of Religion. Ed. Evanson, R. M. 2 vols. 1850.
A. Works
Memoirs of Samuel Pepys, Esq., comprising his Diary from 1659 to 1669, deciphered by the Rev. John Smith from the original shorthand MS. in the Pepysian Library, and a Selection from his private Correspondence. Ed. Richard, Lord Braybrooke. 2 vols. 1825. 3rd ed., with additions and corrections. 5 vols. 18489. 4th ed., with considerable additions. 4 vols. 1853. 5th ed. 4 vols. 1854. 6th ed., with additions and improvements (Bohns Historical Library). 4 vols. 1858.
An illustrated reproduction of Lord Braybrookes edition by Bigelow, Charles Curtis (Castlemaine ed.), 4 vols., Philadelphia, 1906.
Diary and Correspondence of Samuel Pepys, Esq., F.R.S., from his MS. cypher in the Pepysian Library, with a Life and Notes by Richard, Lord Braybrooke. Deciphered with additional notes by Bright, Mynors. 6 vols. 18759.
The Diary of Samuel Pepys, M.A., F.R.S. Transcribed from the Shorthand MS. in the Pepysian Library, Magdalene College, Cambridge, by Bright, Mynors, with Lord Braybrookes notes. Ed. with additions, Wheatley, Henry B. 8 vols. 18936. Vol. ix, Index. 1899. Supplementary volume, Pepysiana or Additional notes on the Particulars of Pepyss Life and on some Passages in the Diary, with Appendixes. 1899. Smaller edition in 8 vols., 19045 (without Pepysiana).
A Bicentenary (St. Olave) edition, a reproduction of the above, with an introduction by Wheatley, H. B., 18 vols., New York, 1903.
The Life, Journals and Correspondence of Samuel Pepys, Esq., F.R.S
. including a Narrative of his Voyage to Tangiers. Deciphered from the shorthand MSS. in the Bodleian Library. 2 vols. 1841.
An account of his Majestys Escape from Worcester, published in Boscobel Tracts. 1830, and frequently rptd. [The original MS. is in the Pepysian library, Magdalene college, Cambridge. It contains Pepyss shorthand report with a translation in long hand.]
Memoires relating to the State of the Royal Navy of England for ten years, determind December, 1688. Printed for Ben Griffin. 1690.
Pepys Memoires of the Royal Navy 16791688. Ed. Tanner, J. R. (Tudor and Stuart Library.) Oxford, 1906.
Letters upon the present state of Christs Hospital [1688]. [In Bodleian library.]
The Portugal History or a Relation of the troubles that happened in the Court of Portugal in the years 1667 and 1668. By S. P., Esq. 1677. [Has been attributed to Samuel Pepys.]
Reprint of The Order of the Hospitalls of K. Henry the VIIIth and K. Edward the VIth, 1557. [Supposed to have been produced by Pepys.]
B. Biography and Criticism
Bridge, Sir Frederick. Samuel Pepys, Lover of Musique. 1903.
Genealogy of the Pepys family 12731887. Pepys, Walter Courtenay. 1887.
Jeffrey, F. On Pepyss Diary. Edinburgh Review. 1853.
Lubbock, Percy. Samuel Pepys. (Literary Lives.) 1909.
Moorhouse, E. Hallam. Samuel Pepys, Administrator, Observer, Gossip. 1909.
Power, DArcy. Address on the Medical History of Mr. and Mrs. Pepys. 1895.
Stevenson, Robert Louis. Samuel Pepys. In Familiar Studies of Men and Books. 1906.
Wheatley, Henry B. Samuel Pepys and the World he lived in. 1880. 2nd ed. 1880. Several re-issues.
Whibley, C. The Real Pepys. (The Pageantry of Life.) 1900.
Mémoires de la vie du Comte de Grammont. Cologne, 1713, 1715. 3e ed. Rotterdam, 1716. Utrecht, 1732. Paris, 1746 ff. Printed by Horace Walpole, at Strawberry Hill, 1772.
Memoirs of the Life of Count de Grammont: containing, in particular, the Amorous Intrigues of the Court of England in the reign of King Charles II. Translated from the French by Boyer, Abel. 1714. [Sir Walter Scott revised the translation, and added valuable notes to an illustrated edition published in 1811. This revision has been used in all the editions published since that date.]
Memoirs of Count Grammont by Count Anthony Hamilton. Ed. Goodwin, Gordon. 2 vols. 1903.
Memoirs of the Count de Gramont
. The translation carefully revised by the original edition of 1713, and accompanied by numerous illustrative and explanatory notes. Ed. Vizetelly, Henry. 2 vols. 1889. [Some careless errors in previous editions are corrected in this.]
A Brief Historical Relation of State Affairs from September, 1678, to April, 1714. Printed from the original MS. Diary (17 vols.) in the library of All Souls college, Oxford. 6 vols. Oxford, 1857. [The book has an index of names but no explanatory notes.]
The Memoirs of the Honorable Sir John Reresby, Baronet, and last Governor of York, containing several private and remarkable Transactions from the Restoration to the Revolution inclusively. 1734.
Memoirs. Ed. from the Original Manuscript by Cartwright, J. J. 1875.
The Travels and Memoirs of Sir John Reresby, Bart. The former (now first published) exhibiting a view of the Governments and Society of the principal States and Courts of Europe, during the time of Cromwells Usurpation. The latter containing Anecdotes and Secret History of the Courts of Charles II and James II. 1813.
Memoirs and Travels of Sir John Reresby, Bart. [Ed. Ivatt, A.] (Dryden House Memoirs.) 1904.
Original Letters written to the Earl of Arlington, with a Preface giving an Account of the Authors Life and Family. Ed. Bysshe, E. 1712.
Memoirs and Reflections upon the Reign and Government of King Charles I and King Charles II, containing an Account of remarkable facts not mentioned by other Historians of those times; wherein the Character of the Royal Martyr and of King Charles II are vindicated from fanatical aspersions. 1721.
Memoirs of Lady Fanshawe. By Herself. To which are added, extracts from the correspondence of Sir Richard Fanshawe. Ed. Nicholas, Sir N. H. 1829. Rptd. from MS. in possession of E. J. Fanshawe. 1907.
Fanshawe, Sir Richard. Original Letters during his Embassies in Spain and Portugal; which, with Letters from Ministers of England, Spain and Portugal, contain the Negotiations of the Treaty of Peace. 1702.
Jeffrey, F. Lady Fanshawes Memoirs. Edinburgh Review. 1853.
Memoirs of Mary, Queen of England (168993), together with her Letters and those of Kings James II and William III to the Electress Sophia of Hanover. Ed. Doebner, R. Leipzig, 1886.
Lettres et Mèmoires de Marie Reine dAngleterre, &Echeck;pouse de Guillaume III. Collection de documents authentiques inédits conservés aux archives des Countes dAldenbourg Bentinck et du Baron de Heeckeren de Wassenaer. The Hague, 1880.
Articles in Edinburgh Review, April, 1880, and April, 1886.
Letters of Rachel, Lady Russell. Ed. Sellwood, T. 1773 and later eds.
Letters of Rachel, Lady Russell. Ed. J. R. [Earl Russell]. 2 vols. 1853.
(Berry, Mary.) Some Account of the Life of Rachel Wriothesley, Lady Russell, with Letters from her to her husband, 167282, etc. 1819.
Russell, Lord John (afterwards Earl Russell). Life of William Lord Russell. 1819 and later eds.
Works. 1772.
Discourses concerning government. 1698. With memoirs of his life. 1750. With letters and life. 1763.
Letters to Hon. H. Saville. 1742.
The Sydney Papers in Letters and Memorials of State, from the reign of Queen Mary to that of Charles II. Vol. II. Ed. Collins, A. 1746.
Cartwright, Julia (Mrs. Henry Ady). Sacharissa: some Account of Dorothy Sidney, Countess of Sunderland, her Family and Friends. 1893.
Ewald, A. C. The Life and Times of Algernon Sidney. 2 vols. 1873.
Meadley, G. W. Memoirs of Algernon Sydney. 1813.
Sidney, R. C. Memoir of Algernon Sidney. 1835.
Diary of the Times of Charles the Second. By the Hon. Henry Sidney (afterwards Earl of Romney), including his Correspondence with the Countess of Sunderland. To which are added, Letters illustrative of the Times of James II and William III. Ed. Blencowe, A. W. 2 vols. 1843.
Autobiography of Mary Rich, Countess of Warwick. Ed. with introduction and notes by Croker, T. G. (Percy Society Publ. 76.) 1848.
Smith, C. F. Mary Rich, Countess of Warwick (162578), her Family and her Friends. 1901.


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Sunday December 9, 2007
I'm personally getting a little sick of hearing the Sports shows and TV channels slobbering all over the Patriots. If there is any one team in the NFL that can bring the Patriots streak to a streaking halt it WILL BE THE PITTSBURGH STEELERS. This game is a clash of the number one offense versus the number one and probably the hardest hitting defense in the league... which is not what Randy Moss wants to hear.
The Steelers running game has been stagnant as of late especially against teams that give up huge chunks of rushing yards; and to make matters worse FWP isn't particularly great at running the ball on the road. Not only can the Steelers get back on track but FWP can get the monkey off his back all in the same weekend because the running game is going to be one of the key components for the Steelers to stop the Patriots. Clock managment and milking the clock once the Steelers grab the lead is going to be crucial to keep the Pats offense off the field... granted they don't have a running game which the Steelers would stop anyways, they rely solely on the the pass which the Steelers secondary is one of the tops in the league... The Patriots might look good on paper when it comes to stopping the run but that stat also needs an * because when you're putting up 40 points before half time teams are forced to abandon the run and turn to throwing the ball down field.
As mentioned so many times already the Steelers Defense is ranked number one overall in the league. Their secondary has actually been very impressive this year especially compared to recent years past. They have some of the hardest hitting safeties in the league with Smith, Carter and Polamalu (Probable). These guys make receivers think twice when they run a patter across the middle of the field... just ask Chad Johnson and TJ Houzeyourmama! This is going to be a classic showdown and one that nobody is going to want to miss!!!
Join us this Sunday here in the gameday thread as we talk about the game and cheer our Steelers to a victory!

subset: commoncrawl


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Season of '42
- Joe D, Teddy Ballgame, and Baseball's Fight to Survive a Turbulent First Year of War
- Narrated by: Robert C. Brewster
- Length: 10 hrs and 45 mins
- Unabridged Audiobook
- Release date: 01-23-13
- Language: English
- Publisher: Audible Studios
- Whispersync for Voice-ready
Editorial Reviews
At the height of WWII in 1942, the prospects looked grim for American troops overseas, so many viewed sports as a trivial and unnecessary distraction. Veteran sportswriter Jack Cavanaugh's Season of '42 views this trying time in American history through the prism of baseball, and illustrates the effect President Roosevelt's bold decision to play on in 1942 had on the players, the fans, and the country as a whole.
Robert C. Brewster's dignified, engaging performance imbues Cavanaugh's text with the weight and gravity it deserves, and makes this a must-listen for baseball fans and history buffs alike.
Publisher's Summary
Before hundreds of major leaguers went off to war, they enjoyed one final season in the sun.
Big league baseball would seem to have been a hard sell in 1942. World War II was not going well for the United States in the Pacific and not much better in Europe. Moreover, the country was in drastically short supply of ships, planes, submarines, torpedoes, and other war materials, and Uncle Sam needed men, millions of them, including those from 21 through 35 years of age who had been ordered to register for the draft, the age range of most big league baseball players.
But after a "green light" from President Roosevelt, major league baseball played on in 1942 as it would throughout the war. It turned out to be an extraordinary season, too, spiced by a brash, young, and swift St. Louis Cardinal team that stunned the baseball world by winning the World Series. The 1942 season would be overshadowed by war, though, with many people wondering whether it was really all right for 400 seemingly healthy and athletic men to play a child's game and earn far more money than the thousands of young Americans whose lives were at risk as they fought the Germans and Japanese abroad.
In Season of '42, veteran sportswriter Jack Cavanaugh takes a look at this historic baseball season, how it was shaped and affected by the war and what, ultimately, it meant to America.
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Rock 'N' Roll Children is a storys I wrote many years ago. When tehre was the Shonen Jump Manga Competition I decided to use this old story and made a new version of it. It's actually a longer story and this is more like the first chapter... Maybe some day I'll write the rest of it^^' I obviously didn't win the contest, but maybe you can enjoy it anyway^^' I would be happy about some comments. Maybe you can help me improve my drawing/writing so I can win the next contest XD In Rock 'N' Roll Children we're in a post-apocalyptic world, where humanity lost their access to most technologies. But there are still some relicts from the old time and some people still know how to use them. Just lkie the hero of our story: Rock. He's especially interested in the old wolrd's music. Therefore he went on a journey, searching for CD's to find "new" music. On his travels he meets many people. For instance the gitarist Joan...
October 21st, 2014, 6:20 am
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Pasta is delicious and comforting and wonderful, but the carby calories add up FAST. Today's recipes have impressive nutritionals and HUGE portions... Dig in!
1/4th of recipe (2 cups): 298 calories, 6.5g total fat (1.5g sat fat), 806mg sodium, 43g carbs, 9g fiber, 11g sugars, 20g proteinFreestyle™ SmartPoints® value 6* Broccoli cole slaw pumps up the serving size while chicken sausage amps up the flavor. Reduce the red pepper flakes if you prefer a little less heat!
Ingredients: 4 oz. (about 1 1/4 cups) uncooked high-fiber penne pasta One 12-oz. bag (about 4 cups) broccoli cole slaw 1 cup chopped bell pepper 1 cup chopped onion 1 cup sliced mushrooms 9 oz. (about 3 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins and halved 2 cups canned crushed tomatoes 2 tsp. chopped garlic 1 1/2 tsp. Italian seasoning 1/2 tsp. onion powder 1/4 tsp. red pepper flakes 1/4 tsp. each salt and black pepper Directions: Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, transfer to a large bowl, and cover to keep warm. Bring a large skillet sprayed with nonstick spray to medium heat. Add broccoli slaw and 1/4 cup water. Cover and cook until mostly softened, 4 - 6 minutes. Add bell pepper, onion, and mushrooms to the skillet. Cook and stir until all veggies are soft, about 6 minutes. Add remaining ingredients to the skillet. Cook and stir until hot, about 3 minutes. Transfer veggie-sausage mixture to the pasta, and mix well. Enjoy! MAKES 4 SERVINGS
1/4th of recipe (about 1 2/3 cups): 296 calories, 5.5g total fat (2.5g sat fat), 660mg sodium, 25g carbs, 5g fiber, 8g sugars, 34g protein
Freestyle™ SmartPoints® value 2* Confession time: There's no actual pasta in this dish. But a bowlful of this veggie-loaded, chicken-studded entrée will obliterate spaghetti cravings! Ingredients: 1 spaghetti squash (about 4.5 lbs.) 1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces 1/4 tsp. each salt and black pepper 4 cups chopped kale 3 tbsp. finely chopped pouched sun-dried tomatoes 2 tsp. chopped garlic 2 tbsp. reduced-fat Parmesan-style grated topping 6 wedges The Laughing Cow Light Creamy Swiss cheese
Directions: Preheat oven to 400 degrees. Microwave squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with pepper and 1/8 tsp. salt, and add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm. Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer 5 cups to a large bowl, and cover to keep warm. Reserve any extra squash for another time. Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes. Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces. Add chicken and remaining 1/8 tsp. salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes. Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve! MAKES 4 SERVINGS
Giant pasta dishes with petite calorie counts? Your pals would want you to hit "Send to a Friend!"
It's National Pasta Day, October 17th, which is what inspired us to create today's recipes. If you need MORE pasta fun, click here and consider yourself served!
SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.


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(FOX19) - While you were sleeping, the Internet never stopped. And it's amazing what the Internet comes up with.
Check out what people are tweeting, sharing and talking about.
'The Lion King' cast does impromptu in-flight performance
Passengers on a Virgin Australia flight were treated to an all-out live performance on their trip from Brisbane to Sydney. The very talented cast of The Lion King musical in Australia were apparently so excited about the season, they decided to sing "Circle of Life" prior to takeoff.
Lucky for us, the whole thing was filmed and uploaded to Disney on Broadway's YouTube channel.
On your phone? Watch here: http://www.youtube.com/watch?v=wgSLxl1oAwA
Student accepted into all 8 ivy league schools
It's tough getting into one ivy league school. But all eight? That's the story for 17-year-old Kwasi Enin at William Floyd High School in Long Island. He received acceptance letters from Brown, Columbia, Cornell, Dartmouth, Harvard, Princeton, the University of Pennsylvania and Yale.
Many have been sharing his amazing accomplishment on social media. Kwasi got a 2250 out of 2400 on his SAT, which puts him in the 99th percentile. USA Today reports he's taken 11 advanced placement classes, plays sports and sings in the school's a cappella group and volunteers at a local hospital.
His parents immigrated to New York from Ghana in the 1980s and studied at public colleges to become nurses. Being a first-generation American from Ghana helps Kwasi stand out, according to college admissions officials.
And for the record, Kwasi told Newsday that he's leaning toward Yale.
#Babysuiting is the latest, greatest Internet craze
Do you remember #BabyMugging? Created by Mommy Shorts blogger Ilana Wiles, it's where you position the camera to look as if your infant or small child is sitting in a coffee mug - without using Photoshop.
Now she's on to something new called #BabySuiting, and yes, it involves pictures of tiny babies in huge suits. Other possible names include: #biznizbabies, #allbusinessbabies, #reallysmallbusinessowners, #tinybankers, #minitycoons, #babywolvesofwallstreet, #robford.
If you find yourself at home next to your baby and want to try the latest peanuts in power suits craze, visit MommyShorts.com for instructions and post your pictures on Instagram with #BabySuiting.
Reds Opening Night events: Nick Goepper, Miss Ohio & fireworks
Headed to Cincinnati Reds Opening Night on Wednesday? There are a lot of fun events planned for the game. The Reds face the St. Louis Cardinals at 7:10 p.m. at Great American Ball Park. Gates open at 5:10 p.m., and there is a lot of fun to be had once inside the gates.
Check out Opening Night details here [http://www.fox19.com/story/25134985/opening-night-events-nick-goepper-miss-ohio-and-fireworks?]
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Re: boba or jango (who's better)
Hello all, im going to cast my vote with the "Greatest Bounty Hunter In The Galaxy"......BOBA FETT***** after all, boba has a waaaay better reputation and has alot of people in fear of him and wanting him dead. This MEAN GREEN FIGHTING MACHINE has easily risen above his fathers tallents and abilities. He also made some critical upgrades to the Slave 1.
vote: BOBA FETT*** by, MandalorianSpy9
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For the past few years, Aerie has been partnering with Bright Pink, a national non-profit organization focused on the prevention and early detection of breast and ovarian cancer in young women. Meet Jocelyn L., a Bright Pink Ambassador from Chicago, IL. Read on to learn more about how Jocelyn got involved with the organization and why it is important for young women to be proactive with their health.
Tell us a little bit about yourself.
My name is Jocelyn and I live in Chicago, Illinois. I am twenty nine years old and I work at a downtown Chicago firm as a fire protection engineer. In my free time I love knitting, running, and cooking with my husband Tim! We also love craft beer, and exploring all our great city has to offer.
How did you hear about/ get involved with Bright Pink?
My sister was diagnosed with breast cancer in 2008 at the age of 27. At her gentle prodding, I finally began regularly seeing an OB/GYN who recommended I look into Bright Pink based on my family history. I put it on the back burner for awhile and then began to use it as a resource after my sister passed away, looking for information about my high risk. Because my sister was positive for the BRCA2 genetic mutation, I eventually met with a genetics counselor and was tested myself. After testing positive, I underwent the regimen of increased screening, and ultimately had a prophylactic double mastectomy in 2012. I remember distinctly after finding out I was BRCA2 positive, looking for people like me–people who didn't have cancer, but those who were still at high risk. It's a group that is very much a middle ground, people who are aware of their risk and what it means, but with the time and knowledge to do something about it. I was hungry for information during that time, and Bright Pink was a great resource for me.
Who has been the most important influence in your life?
My sister has been the most influential person of my life. I always looked up to my big sister growing up and as an adult valued her advice and opinions above all. Seeing her struggle with breast cancer, and ultimately succumbing to the disease in 2011 was the push I needed to become more involved in Bright Pink and to truly take care of myself. I would be foolish to see how serious the disease is and see her life cut short and not learn lessons from her experience. She's still with me every day helping me navigate through life. I miss being able to talk to her, but I know she would be proud of my decisions.
Why is it important for girls/women to become educated in breast/ovarian health?
I think it's important because it's our bodies, and no one knows them like us. If we don't take control then we passively wait to see what happens. Growing up when women in my family were diagnosed with breast cancer, I always imagined that it was something I would deal with in old age. But my sister's diagnosis at a young age and its aggressiveness really shocked me. Not everyone's case is so extreme, but it's possible, and women can't just put their breast/ovarian health in a box and wait to unpack in it their 40s, when they're done having children, or when they have time. Cancer doesn't wait until it's convenient for you. It may never come, but accepting the possibility that it may come is what goes along with being a high-risk woman. There's a lot of information out there, and it's up to everyone to read between the lines and find out what's best for them and their bodies.
What inspires you in everyday life?
The memory of my sister, and knowing that undergoing the mastectomy has made me proactive instead of waiting to be a victim. If I had to see my sister undergo what she did, and then do nothing to prevent it from happening to me, it would be wasteful. I feel like the gift of knowledge that my sister gave me through this experience is the greatest gift I could ever receive. Seeing strong women empowered in the face of adversity is inspiring to me.
What do you love about Bright Pink?
I love that Bright Pink networks you with real people, not just people in glossy pamphlets. I have participated in the Pink Pal program and spoken with a woman who was in my exact situation and could lend her experiences. I love that the outreach programs are fun and conducive to real discussions about the unique problems high risk women face. The women I meet there are a wealth of information, and they make me feel normal navigating my path. We can discuss anything. I love that there are also educational programs with experts who I feel I can ask anything. Bright Pink's focus on knowledge and empowerment is the message I needed and I hope can continue to share.
How can girls/women get involved with Bright Pink?
All sorts of ways! Women can attend an outreach program, use the website as an informational resource, participate in the Pink Pal program, volunteer at events, or participate in fundraising activities. Last year I ran the Chicago Marathon (my first!) for Team Bright Pink, raising money for the organization and training with the team. This year I plan to run the Chicago Half Marathon with Team Bright Pink as well.
Bright Pink's message is about the importance of taking a proactive approach to your health and they offer an interactive online quiz that combines your family health history and lifestyle factors to create a personalized risk assessment for you to save, print, and bring to your doctor to craft a proactive breast and ovarian health strategy unique to you! Check out Bright Pink's Assess Your Risk tool and check back for more updates on our partnership.


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Car News
Mazda Reveals 2014 Mazda6 Sedan
- Mazda revealed its 2014 Mazda6 sedan
- The sedan uses Mazda's "Kodo" design language
- Look for the 2014 Mazda6 to debut next year
Mazda recently showed off its all-new 2014 Mazda6 ahead of the midsize sedan's global debut later this year at the Moscow Auto Show. While Mazda was light on details regarding the US model, the automaker announced information about the Russian version and revealed the sedan's updated exterior styling from in several photos.
From every angle, the Mazda6 appears to have undergone a dramatic transformation as it enters its third generation. That's because the upcoming model now features the brand's "Kodo" design language, which is marked by fluid lines and soft curves intended to provide an impression of movement. Other models also using the "Kodo" stylistic theme include the latest Mazda3 and Mazda5.
In front, the Mazda6 includes a larger grille, restyled fog light housings and more aggressive headlights. While the sedan still features the same oversized front fenders as its predecessor, they've been toned down and integrated into the remainder of the car's lines. Rear-end styling is also completely updated, with the sedan featuring a higher trunk line, updated tail lights and more curves than today's model.
Unfortunately, Mazda has not yet announced any further details about the US-bound 2014 Mazda6 sedan, though the automaker did promise a 2.0-liter "Skyactiv" four-cylinder and available six-speed automatic transmission for the Asian market. We're not sure if that engine will make it stateside, as the smallest powerplant in the current Mazda6 is a 170-horsepower 2.5-liter four-cylinder.
According to Mazda, the 2014 Mazda6 is particularly important to the brand because it's the brand's first car completely designed from the ground up with "Skyactiv" engineering. Unique to Mazda, Skyactiv combines a series of technologies designed to lower vehicle weight, improve engine performance, and - most importantly - boost fuel efficiency. Current Skyactiv technologies include a lightweight chassis, body and transmission, along with highly efficient diesel and gasoline engines.
While Mazda has not yet announced a release date for its upcoming Mazda6, we expect to see the sedan at US auto shows later this year after its August 29 debut in Moscow. The new model is likely to go on sale in early 2013, facing tough competition from newly redesigned rivals like the Nissan Altima and Toyota Camry.
What it means to you: Shoppers interested in today's Mazda6 will likely get a great deal as the 2014 model approaches.


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By Terry Kovel
The first fig trees were brought to America from Spain in 1520. A ripe fig is very sweet, so it was often used when sugar was not available.
The Mt. Washington Glass Co. of New Bedford, Mass., made fig-shaped containers for sugar and salt. The bottom was glass, the top silver-plated. The company also used the "figmold" shape for saltshakers with metal tops and for toothpick holders and glue pots that were altered to have open tops. The fig-shaped holders were made of translucent glass, satin glass, frosted glass and shaded glass in all colors. Many of the figs also were decorated with hand-painted flowers or other designs.
Some collectors call this shape beet, onion or garlic. The Mt. Washington fig pieces are popular, and some sell for thousands of dollars.
Q: At an estate sale in the 1950s, I bought a cherry drop-front desk with Queen Anne legs. It's 39 inches high by 30 inches wide. There is a mark in a drawer that says: "Wilhelm Furniture Co., Sturgis, Michigan. Manufacturers of library and sewing tables, ladies' desks, bookcases." What is the desk's value?
A: Stebbins Furniture Co. was founded in Sturgis in 1887. It was renamed Stebbins-Wilhelm Furniture Co. in 1907 and became Wilhelm Furniture Co. sometime between 1913 and 1917. Wilhelm Co. made desks, radio cabinets, bookcases, tables and smoking stands in a variety of woods and styles. The company closed in 1939. A cherry Wilhelm Co. desk recently sold for $70.
Q: My grandfather left us a three-handled porcelain tankard decorated with a blue and white medieval scene of a man and woman sitting at a table. The stamped mark on the bottom is a leafy wreath encircling a fancy monogram that appears to be "CAC." Under the wreath is the word "Lenox." How old is my tankard? Could it have been made by the same Lenox company that's still around?
A: Your three-handled tankard is called a "tyg." Tygs were filled with liquor and passed around the table after a big meal. "CAC" stands for Ceramic Art Co., a firm founded in Trenton, N.J., in 1889 by Walter Scott Lenox (1859-1920) and Jonathan Coxon (1843-1911). Coxon sold his share of the company to Lenox in 1896, but the company's name didn't change to Lenox Inc. until 1906. It is the same Lenox that is still in business, although its ownership has changed. The mark on your tyg was used from about 1896 to 1906, the decade when Ceramic Art Co. was solely owned by Walter Scott Lenox. So it's an antique. If it's in excellent condition, it would sell for more than $100.
Q: I inherited a picture of a horse named Greyhound, a world champion trotter. It says it is "an exact reproduction of the original by R.H. Palenske reproduced in talio-crome." My father-in-law bought it at the Par Soap Co. in Oakland, Calif., in the 1930s. Can you tell us what talio-crome is?
A: Talio-crome is a printing process that uses red, green and blue to make all colors. "Talio" is derived from the word "intaglio," the process of etching a design on a plate. Reinhold H. Palenske (1884-1954) was an artist born in Chicago. Greyhound was a famous horse, a trotter who set his first world record in 1935 when he ran from last place to first to win the Hambletonian in Goshen, N.Y. By the time he retired in 1941, Greyhound held 15 world records. The Harness Racing Hall of Fame called him the "Trotter of the Century."
Q: I own an interesting tattered, trimmed and mended scarf about 23 inches square. The design on it is printed in red and white and includes portraits of French government officials. The title in a banner at the top reads, "Fourth Year of the French Republic 1795, Dresses of the Representatives of the People." Another banner at the bottom reads, "Members of the Two Councils and of the Executive Directory: also of the Ministers, Judges, Messengers, Ushers and Other Public Officers." My uncle is supposed to have brought this back from France after World War I. But why is it in English? And was it made for tourists?
A: Your antique textile probably dates from much earlier than World War I. It is copied from a print published in a 1796 book with the same title as your textile. The book was published in France first, but it was soon translated into English and published in London. It shows the proper dress of government officials in the French Republic. This was the era of the French Revolution, and people in England were curious about what was going on in France. It is likely the English were amused by some of the clothes shown in the print, too, because many of the officials were expected to wear uniforms that look like Roman togas. If your textile were in tip-top shape, it could be very valuable. As it is, it might be best to donate it to a historical society.
Q: I have one antique andiron from a set that belonged to my great-aunt, who was the niece of John Deere, the founder of the tractor company. Would one andiron be worth half as much as a pair?
A: Unfortunately, a single andiron would sell for considerably less than half the price of a pair. Even if a collector did not want to use the andiron, one does not display as well as two. And John Deere's fame, in this case, is of no help.
Tip: Put a pad under any small rug to keep it from slipping. The pad also protects it from wear.
Sign up for our weekly email, "Kovels Komments." It includes the latest news, tips and questions and is free, if you register on our website. Kovels.com has lists of publications, clubs, appraisers, auction houses, people who sell parts or repair antiques and more. Kovels.com adds to the information in this column and helps you find useful sources needed by collectors.
Terry Kovel answers as many questions as possible through the column. By sending a letter with a question, you give full permission for use in the column or any other Kovel forum. Names, addresses or email addresses will not be published. We cannot guarantee the return of any photograph, but if a stamped envelope is included, we will try. The volume of mail makes personal answers or appraisals impossible. Write to Kovels, (Name of this newspaper), King Features Syndicate, 300 W. 57th St., New York, NY 10019.
Current prices are recorded from antiques shows, flea markets, sales and auctions throughout the United States. Prices vary in different locations because of local economic conditions.
Skirt hem marker, wood and iron, used to measure and mark hemlines, marked "Boco patent pending," 1930s, $30.
Federal Glass patio snack set, Atomic Flower pattern, white with pastel pink, yellow, turquoise and black flowers, 1950s, eight pieces, $50.
Dolly Darling doll, John & His Pets, brown hair, painted features, blue-and-white outfit, two dogs, two cats, duck, fencing, carrying case, Hassenfeld Bros., 1960s, doll, 4 inches, $65.
Kitty in the Shoes toy, tin lithograph, windup, shoe moves forward then reverses, Yanoman Japan, original box, 1960s, 5 3/4 x 5 1/2 inches, $90.
New Martinsville Glass Co. 2-light candlesticks, Crystal Eagle pattern, Colonial Blue, wing design, inverted teardrop center, c. 1936, 5 3/4 in., pair, $125.
Notre Dame Fighting Irish football patch, felt, football player on green clover, brown ground, 1930s, 6 1/2 x 8 inches, $130.
Victorian Scottish sampler, green and red linen, wool and silk threads, alphabet, numbers, verse from "The Art of Charming" by Elizabeth Rowe, 1844, 16 inch square, $280.
Holiday Inn mileage meter, black plastic, yellow and blue lettering, image of Holiday Inn sign, lists miles and routes to various cities, made by Willard C. George, 1950s, 7 x 10 inches, $750.
Kickapoo Joy Juice store sign, tin, Lil' Abner holding sign that says "Kickapoo Joy Juice Done Been Hoominized," 62 x 31 inches, $995.
Store counter, poplar, pine stain, raised panels, turned columns with beaded ball design, stepped baseboard, 1880-1900, 36 x 90 inches, $2,000.
Available now. The best book to own if you want to buy or sell or collect - and if you order now, you'll receive a copy with the author's autograph. The new "Kovels' Antiques & Collectibles Price Guide, 2013," 45th edition, is your most accurate source for current prices. This large-size paperback has more than 2,500 color photographs and 40,000 up-to-date prices for more than 775 categories of antiques and collectibles. You'll also find hundreds of factory histories and marks, a report on the record prices of the year, plus helpful sidebars and tips about buying, selling, collecting and preserving your treasures. Available online at Kovelsonlinestore.com; by phone at 800-303-1996; at your bookstore; or send $27.95 plus $4.95 postage to Price Book, P.O. Box 22900, Beachwood, OH 44122.
Something Old: A fig with salt or pepper
By Terry Kovel


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Pregnant Mother Receives Life-Saving Surgery at Kennedy Health System and Names Baby after Hospital
Feb 20, 2013, 05:22 ET
WASHINGTON TOWNSHIP, N.J., Feb. 20, 2013 /PRNewswire/ -- LaToya Wright is living proof of the lifesaving capabilities of the Kennedy Neuroscience Center of Southern New Jersey. Not only did the craniotomy she underwent at Kennedy – Washington Township in April save LaToya's life, it also saved the life of her unborn baby, who was delivered in September 2012, five months after the 25-plus hour-long procedure.
Wright's medical miracle unfolded in an unusual way, when she experienced extreme headaches and morning sickness unlike the pregnancy with her first child. On Easter Sunday, 2012, Wright suffered from a cerebral arteriovenous malformation (AVM), which causes blood to hemorrhage into the brain with potentially devastating consequences (an approximate 30% mortality rate during pregnancy).
"I felt like my ears and eyes were bleeding; it was like I was having head contractions – I can't even describe it," she recalled. "I tried to stand up but couldn't get my bearings; I was walking into walls."
Wright was quickly assessed with a CT scan, which showed the apparent AVM and hemorrhage. She then was sent by helicopter to meet neurosurgeon Anil Nair, MD, who performed a 25-plus hour-long surgery on Wright. Because of her case's complexity and the significant radiation exposure to her unborn baby Kennedy, Wright had the conventional open surgery performed that involved a team of neurosurgeons and a dedicated Neuro OR team and support personnel.
LaToya Wright went back to work in August and delivered Kennedy Simone Wright – named after the hospital -- by c-section on September 21st, weighing 7 pounds, 10 ounces. While LaToya will need to be on anti-seizure medicine for life, she considers that a small price to pay for the gift of her health and her healthy baby. For more information about Kennedy Health System, visit www.kennedyhealth.org.
SOURCE Kennedy Health System


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Reflections on a Blood Sausage
In a small city in the Basque region of Spain, Alan Richman tilts at some culinary windmills and comes away with a new sense of life's possibilities, including some unlikely animal parts
All my life, I've followed the food. The French proclaimed their passion for Lyon, so there I went, for fish wrapped in bacon and for tripe never-ending ways. To Chile for oysters, Bologna for lasagna, Hong Kong for fish so alive I watched as they died on my plate. I ignored the indignity and endured the indigestion when Los Angeles was momentarily anointed culinary capital of the United States. Like the Flying Dutchman, doomed to beat against the winds, I've traveled endlessly, hoping to come upon a land that would fulfill my gastronomic fantasies. Always it was worth the voyage, whatever I found.
The Spanish stayed strangely quiet, even a decade or so ago, when tapas became fashionable and New Yorkers were content, ever so briefly, to dine standing up. A few years back, word spread from chef to chef that a genius near Barcelona was making food that foamed, but still Spain didn't step forth. The truth was that none of us really understood Spanish food, except for paella, which reminded me of saffron-laced leftovers. I wasn't really interested, not if I had to elbow my way through a Wall Street bar crowd to get a shriveled olive and a shaving of ham, not if I sneezed at the dinner table and my entire meal blew away.
Then, not long ago, I heard about a Spanish city called San Sebastián, and I made my way there. I found a Belle Epoque paradise by the Atlantic Ocean, cool enough to make dining conditions just right. It had white-painted filigreed lampposts and a carousel with snarling wooden horses and four particular restaurants that had amassed considerable acclaim. And when I came home, I had this to say about San Sebastián: So this is where it is.
There was a drawback: they assassinate journalists there. San Sebastián is the foremost city of the Basques, a semiautonomous people who reside on both sides of the Pyrenees, a few 100,000 in France and a few million in Spain. Least accommodating among these industrious people are those belonging to a terrorist organization known as the ETA, which translates as Basque Homeland and Freedom. On my last day in San Sebastián, the ETA shot and killed an unsympathetic local journalist as he was walking across a parking lot. At the tourist office, I was told not to worry, because foreign food writers are not among the group's targets.
When the terrorists keep their distance, San Sebastián (or, more officially, Donastia— San Sebastián, which is the name in both Basque and Spanish) offers an unmatched combination of beauty, graciousness and culinary enterprise. Located a forty-five-minute drive south of the French city of Biarritz, San Sebastián is a seaside resort that favors the well-bred over the well-tanned. It does not embrace sweat and suntan lotion, nor is it overly enamored of the insouciant pleasures obtainable at the whitewashed, sun-bleached resorts across the border and up the coast. Many of its graceful buildings are constructed of sandstone quarried from one of the three lofty hills that frame the city. It has a lovely curving beach seemingly copied from tropical brochures, but San Sebastián is far from torrid. The beaches seem chaste, even when the women go topless—or perhaps it's just me, unmoved by Basques in the buff.
The four restaurants in and near the city are Arzak, Martín Berasategui, Akela're and Zuberoa. Inspired by shared ambition, wonderful offshore fishing, Basque gastronomic traditions and proximity to France's culinary expertise, these establishments have transformed San Sebastián into an unrivaled dining destination. What makes this accomplishment so stunning is that it has taken place in Spain, which has none of the advantages of France or Italy. Few tourists turn to Spanish travel brochures when they're deciding where to eat.
Spanish food has no hold over us. The few upscale Spanish restaurants that open in America are generally dour and unsatisfying and evoke no mourning when they close. We have always given the French considerable leeway—bloated goose liver, anyone?—but to most of us Spanish food is weird: The sausages are a scary red, the ham isn't cooked, the cod is salted, and the white wine isn't Chardonnay. Desserts tend toward variations on the theme of curdled milk, often from ewes. Although we've allowed goats into our lives, we're still a little wary of sheep.
The movement credited with civilizing Basque cuisine and helping create world-class restaurants in San Sebastián is nouvelle cuisine. This scorned '70s cooking trend began in France but faded away once French chefs realized that reducing portion sizes, simplifying presentations and eliminating butter and cream was not what their proud and portly clients had in mind. Even the benefits of nouvelle cuisine—freshness, lightness and harmony—were slow to catch on, so eager were the French to rid their nation of this gastronomic plague.
Although a disaster in the country of its creation, nouvelle cuisine was ideally suited to taming the rustic cooking of the Basque Country. Freshness was already a priority there. Butter and cream were not. It took little for nouvelle cuisine to triumph. Led by Juan Mari Arzak of the restaurant Arzak, the founder of nueva cocina vasca, or new Basque cuisine, the chefs of the region thrived under nearly foolproof guidelines. They had more good fortune, for their reeducation occurred at a time when the world was seeking good health through olive oil, one of the basics of Basque cooking.
On my first night in san Sebastián, I went to Arzak to dine alone. Seated at the next table was a French couple. She introduced herself as a magistrate in Paris, her husband as an ecutive with an Italian clothing firm. She was slim, attractive, a little tough. When she blinked, her eyes flicked like guillotines.
Parisians do not ordinarily cultivate the company of Americans, but I soon learned why I had become a figure of fascination to her. She had seen me surreptitiously taking notes and was interested in my reaction to the meal. More to the point, she wished to tell me hers. All three of us had ordered the identical tasting menu.
I was so happy, I was grinning like a tourist in short pants who has climbed to the top of the Eiffel Tower. The trio of amuse-gueules, the first food I had ever eaten in Spain, was stunning. Leading off was a forkful of blood sausage wrapped in a leaf. I usually despise blood sausage, all fat and pig's blood, but this was sweet and creamy, as though foie gras had crept inside. There was a timbale of cream-of-leek soup that tasted like roasted leeks and, finally, some tiny potato pancakes made from potato mousse. These were so airy they vanished the second I bit into them, as though they were made of foam, but they were not. I don't want to give the impression that Arzak is one of those foamy Spanish restaurants we've been hearing so much about.
My first course was called a potato "accordion," a fan of thinly sliced potatoes, soft on the inside and crisp outside. It came with prawns that had the succulence of langoustines and the crunch of rock shrimp. The products were exquisite, my pleasure immediate.
The magistrate leaned toward me, set me straight. "Too much oil," she announced.
While it is impossible to truly understand the French, their eccentricities are obvious. Arzak has received a top rating of three stars from the Michelin guide, and the French love to travel to three-star restaurants outside France to prove to themselves they are inferior to three-star restaurants within France. Arzak's closeness to the French border puts it in a perilous position, like a cavalry post within striking distance of Apache territory. She was not wrong about the potato accordion, but whether the food was generously lavished with oil or thoughtlessly overwhelmed with oil was a matter of judgment. I suggested to her that the French use as much butter as the Spanish use oil, but butter is easier to disguise. My insight had no effect.
Next came monkfish with tomato vinaigrette. "Look!" I proclaimed. "No oil." At that moment, as though cruelly scripted, a waitress in a severe black maidservant's dress—pretty standard attire for the stiff, unsmiling women who work in San Sebastián's restaurants—appeared with a gravy boat of vinaigrette and poured most of it over my fish. The magistrate nodded her head, smiling in triumph. I whispered "Touché," hoping to impress her with my command of French.
I think I understood the chef 's extravagance. In Spanish cooking, olive oil signifies hospitality, a sharing of the wealth of the land. In some ways, this emplifies the charm of Arzak, a restaurant modern in portion sizes and technique but old-fashioned in spirit.
Since this was the first Spanish restaurant I'd ever visited, I was less certain of my reaction to its appearance. Outside, Arzak was unimpressive, taking up the first two floors of an unexceptional tile-roofed building located on a road leading to the suburbs. Inside, the chairbacks had a Moorish swirl and the chandeliers were all curves and whorls, but the long dark sideboard and the correctness of the service reminded me of the ageless haute bourgeois establishments I'd happily visited in countless French cities and towns. When I expressed this fond sentiment to Madame Magistrate, she told me I was mistaken, that Arzak wasn't middle-class French at all. I didn't know if this was an honest disagreement or if she just enjoyed telling me I was wrong.
By this time, the magistrate, her husband and I were in sync, our food arriving at the same time. The pigeon, we agreed, was exquisite, blood rare with the gaminess of a wild bird, yet tender as a farm-raised squab. The hostess asked me—but not them—if I wished to try the sautéed foie gras, and the magistrate accused me of purposely doing a terrible job of concealing my notebook so I would be lavished with complimentary food. The foie gras, which I consumed quickly and guiltily, was properly silken. Then the waitress brought out a tray with six entrées on it, clearly destined for another table, and the magistrate said, rather crankily, "Are those for you, too?"
Our dessert of roasted fruit came with sabayon, so much of the light custard that I inadvertently dipped the sleeve of my suit jacket in it. I made certain my new acquaintance did not notice, because she would surely have blamed this sweetheart of a restaurant. I watched as she requested matches for her after-dinner cigarette, and a nervous waitress brought her three bos.
"Very generous," I said.
"They did not light it for me," she complained.
Historically, San Sebastián is famous for burning to the ground. Incineration is a fate that frequently befalls metropolitan areas located close to the border separating unfriendly countries, and Spain and France were a testy pair. The city burned about a dozen times, the most recent inferno occurring on August 31, 1813, when only one street survived. It was renamed 31 de Agosto, and each year on that date city residents march there with lighted candles, a rather perverse commemorative gesture. After the last fire, the city fathers decided to rebuild the city out of stone and wisely chose Paris as their model.
San Sebastián's old city, located adjacent to the harbor, was the only city until the mid-nineteenth century. Today it is mostly bars selling tapas, the snacks that have come to symbolize an insouciant Spanish way of life. Indeed, the Spanish do possess an innate ability to stagger from tapas bar to tapas bar, snacking and drinking, until they finally muster up the determination to go out for a well-deserved 11 P.M. dinner. Through it all, they remain thin, something those of us cursed with an inferior American metabolism cannot do. I tried about a dozen tapas bars, avoiding the ones patronized by fierce old Basque gentlemen in their characteristic black berets arguing fiercely among themselves in an unfathomable language so ambiguous in origin some theorize a link to the lost continent of Atlantis. (Inasmuch as nobody has ever found Atlantis, I have no idea how this conclusion was drawn.) I also skipped the ones where old Basque dogs stood in doorways, glaring distrustfully at passing journalists.
I became a steady patron of two bars. Portaletas, on Puerto Street, became my homesick café, because the food included marinated cod topped with diced sweet peppers, marinated salmon with diced raw onion, and salmon in a cream cheese–like spread, all on toasted slices of baguette. I might as well have been eating at Barney Greengrass, on New York's Upper West Side. Even more to my liking was Tpetxa, on Pescaderia Street. The establishment should not be confused with a less appealing bar called Tximista, which is a half-block away and like Tpetxa has its name on a Coca-Cola sign hanging over the front door. The Coca- Cola Company has cornered the overhead-sign market in Spain.
Drinks at Tpetxa came in oversize plastic party glasses, perhaps to ensure minimum breakage whenever the men in the black berets start singing and their fervor for greater autonomy is aroused. Ask for wine and you get about an inch poured into your wide-bottomed glass at a cost of less than a dollar. Choices include red, white, rosé or Txakoli, a flavorless, excessively sharp local product poured with great ceremony—think Tom Cruise in Cocktail.
Here I ate txangurro a la donostiarra, which is the meat and roe from the omnipresent spider crab cooked in butter with a few mild spices and spread on bread; it reminded me of the excessively rich seafood spread my mother put out at bridge parties. I particularly liked the pinchos, which are tapas on toothpicks. My favorites included the unusually tender octopus and the marinated bonito tuna that had much in common with Chicken of the Sea (packed in oil, not water). My favorite hot pincho—I'm assuming a brochette belongs in the pincho family—came with pork, green pepper, onion and bacon, familiar skewered fare. The grilled chorizo sausages were irresistible, in part because they came on fresh bread regardless of the hour, right up to closing time.
Tapas are almost always eaten standing up. The customer grabs a small napkin, takes whatever he wants, eats it quickly, tosses the napkin and starts again. By the end of an evening, the floor of a tapas bar resembles Broadway after a ticker-tape parade. I was initially astonished by the astuteness of the bartenders, who seemed able to keep track of infinite customers helping themselves to a profusion of food, and then I realized tapas are consumed on the honor system. Each person keeps his own tally and pays up when he departs. I guess it takes a New Yorker to be flabbergasted by a system that holds human nature in such high esteem.
An American chef I know worked as an apprentice at Martín Berasategui, named for the chef-owner and located in a town a few miles outside San Sebastián. She advised me to eat there because the food was wonderful and because the chef had forty or more apprentices and students working in his kitchen, all of them unpaid. "Go see what food can be like in a restaurant with no labor costs," she said. Berasategui, I suspect, intends to become the Paul Bocuse of Spain. He has seven restaurants, including the flagship establishment in Lasarte where I went for lunch on a glorious afternoon. The dining room is among the most formal in San Sebastián, and I was happy to see a table on the patio set for a party of one.
I settled into a wicker chair with a peach-color cushion and checked out the sights: a pure-white cat in search of scraps, a table filled with American women futilely trying to coerce a smile out of their waitress, a nice little hillside planted with flowers and an attractive valley off to the side festooned with a few artfully arranged cows (as well as two less fascinating suburban homes). I ordered the tasting menu, as I did at Arzak, but before starting I noticed an à la carte item of grand reserve Iberian ham.
Iberian ham, named for both the Iberian Peninsula and for the predecessors of the Basques, is one of the great cured meats of Europe. I'd had no luck getting a taste, even though great haunches hang from the ceilings of most tapas bars. When I'd ordered the mixto jamón at Portaletas, I ended up with hot ham and melted cheese on a roll. The Iberian ham at Martín Berasategui was sweeter and softer than most cured hams, perhaps because of an unusually long period of aging. It had the mellowness of aged beef, the kind in which fat and meat become almost indistinguishable.
After the ham, the amuse-gueule portion of my meal began. I gulped a few marble-size leek-and-potato puffs, liking them but thinking the potato was excessively pureed. Little did I know that these puffs were a harbinger of a maleficent mashed-potato problem that would haunt me throughout my stay in San Sebastián.
The second amuse-gueule, a spoonful of celery sorbet, was a triumph. I dislike celery, a harsh, fibrous vegetable utilized exclusively for medicinal purposes in ancient days, proof indeed that the bloodletters and butchers of yore weren't entirely misguided. The sorbet here was infused with a sweet, fresh celery essence hitherto unknown to me. Almost as lofty was a tiny cup of cream-of-cauliflower soup, absolutely devoid of this skull-shaped vegetable's basic funkiness. Next came an anchovy on toast. I pushed it aside, as any right-thinking diner would do. These smelly little excuses for seafood are omnipresent in the cuisine of northern Spain, and I am proud to say I overcame my instinct to flee any restaurant placing one before me.
I'd read reports, not all of them favorable, of Berasategui's mille-feuille of foie gras, smoked eel, spring onion and apple. It sounded fine, but I'm always tempted to excuse outrageousness in the pursuit of sumptuousness. Generous portions of smoked fish, goose liver and puff pastry are not easily counterbalanced by a few slivers of apple and onion, but perhaps that was not the chef's intention and he merely wished to see his customers swoon. And so I did.
Having concluded the hors d'oeuvres, I was now ready to proceed with lunch. A cream soup, almost imperceptibly scented with almonds, contained a brace of the startlingly orange local egg yolks plus a sweet grilled scallop topped with chopped black truffles. Miniature croutons made of potato flour floated about. My brain raced to catalog the combinations, but my palate objected not at all.
The next soup was even better. A tray arrived at the table, and upon it was a spoonful of fennel sorbet, a bowl with a slice of seafood aspic at the bottom and a tiny pitcher of frothy anisette cream. The warm cream, poured into the bowl, melted the aspic and released bits of sea exotica, creating an extra-rich fish soup. The fennel sorbet provided a needed cooling touch, for my taste buds were feverish by now.
A traditional presentation of monkfish in clam sauce followed, although I noted two kinds of clams, the sweet, tender ones I know only by their Italian name of vongole and some chewier ones sliced thin, like conch. With it was a flaccid puree of potato, a grievous example of how local chefs have turned this splendidly stolid foodstuff into mush. The fourth course was pigeon, the breast served rare, as is typical of the region, and a leg well-done. With it was a chestnut cream similar in texture to the aforementioned potatoes, but a cream is justified in assuming an inert shape on a plate, whereas a potato is not. A bit of pigeon pâté on toast and more foie gras, probably duck, added considerable opulence.
The more interesting of my two desserts was a "chocolate surprise" accompanied by cinnamon ice cream. Much like the sorbets, the ice cream was inspired; I believe the ambitious Berasategui has missed a trick by not franchising ice cream parlors. The chocolate surprise was a hollow cylinder containing a fig compote in a milk liquor, delicious but slightly underwhelming, considering the billing. The petits fours consisted of three tiny nibbles: a bit of chocolate truffle on a spoon, a cup of vanilla ice cream with berry coulis, and a room-temperature beverage that hovered between cocoa and chocolate sauce.
The cost of this meal was typical of what I paid at all four restaurants, about $100. In addition to the tasting menu and the Iberian ham, I had also ordered a glass of white wine and a half bottle of 1994 La Rioja Alta Vina Ardanza, a red wine of medium body with a wonderfully ripe Rioja nose. (The bill here and throughout San Sebastián included a service charge, but at least 10 percent extra should be left in restaurants of this distinction.)
Afterward I asked to meet the chef, in part because I wished to see the extraordinary kitchen where infinite apprentices turn out innumerable courses. I was not disappointed by its grandeur. Should the Basque separatists ever march on San Sebastián, the leaders would be well-advised to capture this enormous cookhouse and use it to feed their troops.
Berasategui admitted to me that he indeed had a number of apprentices, but he insisted that all food consumed by patrons of his restaurant was prepared by an experienced core staff of ten. He said he gave credit to his mother, not to his students, for his success as a cook. I congratulated him on offering the most elaborate meal I've even eaten for such a modest price, and he said, "It is why I am not rich."
Akela're, high on a hill, offers a sweeping view similar to what a sailor in a crow's nest must experience far out at sea: Practically nothing. While I was having lunch, the water was calm, the vista flat, the excitement minimal.
Akela're looked somewhat Danish modern to me, although the small, sleek, all-metal rest rooms seemed more suited to an ocean liner. The chef is Pedro Subijana, every bit the equal of any chef in San Sebastiàn but a man possessing a vision of gastronomic pleasure not quite in keeping with my own. His food reminded me of what Boy Scouts are forced to subsist on when they camp in the woods. Here, too, was sorbet, but while Martín Berasategui extracted delightfully restrained sensations from his fennel or celery, Subijana held nothing back. His black-olive sorbet was an overwhelming icy olive concentrate I might have enjoyed more had he added gin and labeled it a martini slush. Yet he occasionally produced food perfectly to my liking. Such was the amuse-gueule in the style of a pincho—a tiny skewer with bits of lamb kidney, lamb sweetbread, caramelized onion and crisp bacon inserted into a tiny glass filled to the brim with a sweet onion soup. The idea was to first eat the tiny brochette, then drink the luscious soup, both of which I did with pleasure.
The first course of the tasting menu was fava beans and peas under a topping of "mint snow." To me, it was too much like eating veggies while sucking on an Italian water ice. Then came a series of courses based on prized local pickings, including an uninspired lentil broth saved by a savory mushroom foam, unflavorful mystery greens with the mouth feel of caterpillars and little forest mushrooms that had no purpose other than looking cute. Somewhat more interesting but essentially incoherent was sticky rice laced with bits of ham and wrapped in a chewy film made of dried fruit.
My mood improved with the sole, which arrived on a bed of shredded white asparagus. It was topped with bits of dried fruit and hot peppers, a fascinating combination that worked out just fine. With it came a little pot of a lovely stewed vegetable that I assumed was asparagus, inasmuch as a stalk of asparagus stuck out of it. I was later to find out I'd consumed stewed nettles, merit-badge cuisine. Finally, duck appeared. It was wonderful duck, transcendent duck, but it may be that my admiration for this glazed mallard was heightened by my intense desire for something possessing the properties of meat. With it came a puree of a vegetable I'm convinced had never previously been consumed by a member of the human race. To further complicate the mystery of its identity, this arcane plant life was scented with vanilla.
This was my third meal in San Sebastián. While I was eating the duck, I realized that with few exceptions, almost every dish I'd tried worked best with a crisp, flavorful white wine. Unfortunately, Spain makes few of these. The Basque Country is adjacent to La Rioja, home of complex, delicious, aromatic, wood-aged red wines, but Riojas do not match up well with the sweet, complex flavors of nueva cocina vasca.
The last of the four restaurants on my itinerary, Zuberoa, is located a few miles outside San Sebastián in the tiny town of Oiartzun. By the time I set out for dinner, I believed I had become an authority not just on the local food but also on the surrounding countryside. After all, I had found my way to the hilltop aerie of Akela're and to the nearly unmarked Martín Berasategui. I drove off with confidence.
Nearly an hour later, desperate, I pulled off the road, accosted an elderly couple outside their home and implored them for help. The lady got into her Citroën, signaled me to follow and took off on a wild ride past three subdivisions, two traffic circles and one construction site, finally screeching to a halt in front of a tiny mecca of bird-chirping, small-town serenity. I invited her to have dinner with me, but she declined, obviously and understandably preferring her husband to an addled American.
Zuberoa reminded me of an ancient Basque farmhouse, which it might well have been. The ceilings were beamed and the floor was polished stone, although dark blue walls, blue draperies and track lighting diminished the agrarian effect. A corps of waitresses stood at near attention throughout dinner, poised to swoop with Air Rescue efficiency whenever a customer seemed in need. Ten seconds after my napkin slipped from my knee, a waitress was there with a fresh one held between two silver spoons.
My tasting menu started off with a pancake of pillowy softness stuffed with smoked-salmon mousse and (according to the menu) "aromatised" with anchovy essence, a kind of eau de fish. Fortunately, the odor was too faint to detect. My second course seemed wonderfully French, a cup containing a thin layer of foie gras cream topped with a layer of truffled jelly topped with a pea-flavored mousse containing shavings of ham cracklings. Next came a perfect scallop covered with chopped black truffles (duplicating the presentation at Martín Berasategui) and paired with vanilla-scented ravioli. I don't mean to pick on chef-owner Hilario Arbelaitz, for he is no guiltier than a multitude of other San Sebastián chefs in overestimating the versatility of vanilla; the mismatching of vanilla with earthy ingredients brought back unhappy memories of the excesses of French nouvelle cuisine. The fourth course was a soup consisting of two oysters in a light fennel-cream broth garnished with bits of chive and beet as well as a few salmon eggs. With it came another peculiar sweet, dried fruit wrapped in a lettuce leaf. Dried, salted cod, one of the culinary backbones of the region since the days when Basque fishing fleets sailed to the North Atlantic, was the fifth course, but I found the reconstituted fish too translucent and too salty. The chefs in San Sebastián doggedly insist on using their famous bacalao in many dishes in which fresh cod would be clearly superior. I had spotted an interesting red wine on Zuberoa's list, a 1968 Bodegas Riojanas Viña Albina Reserve for about $30, so I asked if I could have meat instead of the red mullet on the tasting menu. By now I was so accustomed to the amenability of the restaurants, I knew I wouldn't be refused. I asked for Zuberoa's famous calf's snout but was presented with a calf's jaw instead. I'm certain it was an honest mistake, the sort of accident that can happen whenever a cook is rummaging around in the meat locker searching for obscure body parts.
The jaw, which came in a sweet, pale sauce, had the sort of gelatinous chewiness I associate with calf's foot. (Memo to Centers for Disease Control: Note brilliant insight leading to certain breakthrough in hoof-and- mouth-disease research.) My waitress, noticing my unhappiness, rushed off to get the snout, which was more in the familiar braised-beef category. (Memo to celebrity chefs: Note possibility of replacing pricey short ribs with economical facial cuts.) The snout was lean, soft and savory and came with more of those silly mashed potatoes reduced to near liquid form. I decided that the wine—fragile, pale, with the scent of crumbled bricks and the body of a dying old Burgundy—was more a jaw wine than a snout wine.
The last of the main courses was saddle of rabbit, which I'd never encountered before; it consisted of a long, unattractive bone with a nugget of meat at one end. The standard two-dessert package followed. The first was based on another Basque classic, curdled ewe's milk, but here it had been smoked. I recommend it to people who like barbecue for dessert. The second tasted like a Spanish version of Key lime pie and was a major improvement over most of the ones I've eaten in Florida.
Afterward, in excellent English, my heretofore mute waitress offered me a complimentary glass of the local digestif. I was unmoved by the apple brandy but astounded by her suppressed language skills. "Two years in England," she said. I wonder if the chefs of San Sebastián realize that standards can be maintained even if women are permitted to speak.
What I realized after eating at the four signature restaurants of San Sebastián was how comfortably I had settled into every one. Despite my aversion to the omnipresent anchovy, which tastes like something a shark would spit out, and my sadness at the mistreatment of the noble tuber, I felt perfectly at home everywhere I ate. In part, I credit the cordiality and generosity of these four restaurants, but mostly it was their familiar sensibilities.
Arzak could slip easily into New York City. Like the most celebrated restaurants of Manhattan, Gramercy Tavern in particular, it combines simplicity and refinement. To the Basques, the cuisine of Arzak might be an expression of nueva cocina vasca, but to me it tasted like food I could eat every day.
Martín Berasategui, with its ambition and generosity, brought back memories of the French Laundry in California's Napa Valley. If Martín Berasategui had a flaw, it was excessiveness, which I easily forgive.
Akela're, although technically excellent, was all wrong for me. It should appeal to people with palates unlike mine, those who admire the rusticity of peas, beans, olives and anchovies. Akela're feels emotionally linked to the land and the sea, which I am not. Its food reminded me of spa cuisine.
Zuberoa called to mind one of my favorite Paris restaurants, Guy Savoy. Parisian chefs love extremes, an elaborate foie gras cream at one course followed by an unlikely cut of beef at another, flip-flopping from the art house to the farmhouse.
I have never believed there are places where all the food is good, any more than I believe there are places where all the women are beautiful, all the days are sunny, all the beaches are clean or all the winds blow true. Having been to San Sebastián, perhaps I should reconsider these disheartening convictions. Finding the right dining spot can do wonders for a man's outlook on life.


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Todos los comentarios (52)
They've posted this video like a hundred times.
Hey truth, guess what... Lots of girls watch porn. :)
She has the perfect body....
Does anyone else think that their moaning sounds really annoying and inauthentic?
That is real love making.
Good creampie
Holy cow... her shoulder blades!
nice suckable cock
herrlich wünschte ich wäre an seiner stelle.
she have nice pussy I love to lick her
10 of 10 !!! wonderful pussy and very nice cream pie
I want to fuck so bad right now...
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both are hot,i wanna fuck both of them together.My cock in her pussy and his cock in my ass...ummmah
Not much going on with the cum....I could have done better...
Dane Jones is the same as Orgasms and Lesbea i think.
nice pussy
It pathetic that a lot of comment from a guy who disguise himself as a girl. We are all know that all of the viewer are man, mostly
I'm a girl and I think most of us girls watch as much porn as most guys do... and yes it is normal for us, we're not just open about it :) -that's a big cock right there, I'm asian and I never had a cock bigger than 5 inches inside me. Lol
I came watching this my pussy is so wet
Her shoulder blades are scary.. like she has scoliosis or something
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Sexy guy! He knows how to fuck a girl! So hot
who is the girl pls
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my penis striken
What a fucking hot..the guy is so hot. I remember my firstbwith my very hot boyfriend. I remember when i had my first sex with my 1st bf. he asked me to go to his apartment. I didnt know he was alone..We were kissing and that kiss turn intomhot and passionate kiss until we went all the way. He sucked my tits like a hungry baby, lick, suck and bites....then my pussy..he lick, suck mynpussy esp my clit. Wow, its so heaven. Then we fuck in all styles....we were fucking while he was sucking my tits...it pure heaven...from then on when ever am hot, i call my bf or when we were always together we always fuck and suck my tits even when we are in public places.....in the car, in cinemas or even parking lot and cr or resto, sometimes for fun we do it in a bus and people saw us was realynshock but some esp men enjoy the free show. We always do it in taxi not just tits sucking but pussy playing also that makes our driver turn on....
Damn hot.. He can fuck me anytime he wants. As long as he plays with my nipples, which means sucks, bite, pull and twist. And kiss my boobs, and please. He's so fucking damn hot..
the theme and the cream pie make it special and, again, real
This was like soft porn almost. It almost seemed like they were a real couple making love. Glad there was a creampie ending. He was pretty cute too. I would let him give me a creampie too. I'm a naughty Asian girl though. I like wild crazy sex but love making is good too.
beautiful boobs
Fabulous!! This is sex with maximum quality of life for both.
who is the girl?
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this is a perfect sexe
I agree with the comments above that this woman is beautiful from head to toe. If the adult video thing doesn't work out, she could certainly find employment doing shampoo commercials: lovely tresses.
very beautifull girl. the most beautifull that i've seen in danejones & lesbea. simply awesome !
id like fuck that girl all night
This is one of the best videos I have ever seen! The girl is drop-dead gorgeous and every inch of her body screams youth and excitement. She doesn't look like your typical pornstar who is faking her enjoyment of the sex act. You can tell by the look in her eyes and her body language that she is on fire for the guy. The guy also seems to be into the sex and not the scene. He was also handsome and bravo for the uncircumsized penis! Finally, the foreplay is very tasteful and unlike your typical porn film. From the slow seducing kissing to slowing taking her clothes off after exploring her body with his hands, this most accurately illustrates most first time love making sessions. It was also exciting to see them enjoy his orgasm. Seeing his cum slip out of her vagina was the icing on a wonderful cake! Thank you Dane Jones!
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Who-ever this Dane jones person is i would like 2 congratulate him on being the best porn maker in the world hands down.Well done
One of the best I've seen. She's sensual, sexy and seems to love every minute of it. Cum inside at finish is simply beautiful.
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All right, here we go!
The three mad-evil long-range guys fire....
...two kills!
The rest move around the weapon stash.
At last! The violated diver makes a rush for the rocket launcher
He fires...and fails
The other two try to kill the skeleton...they too fail.
One deserter grabs the repeating cannon
Then a diver gets executed.
And the other two deserters kill the other diver and the skeleton.
Then their hero pulls himself together with the farce...sort of ( don't know if he has any use anymore)
The lead pirate boat lands, and the troops blow off one of the speeder's engines -2 structure point ,speed=1
Then the other boat lands.
the clones are now allied with the undead...no pic sorry.
The walker moves forward and fires at missile at the mad-evils
no kills
The walker fires it cannon...success!
The rest of the troops move up
The droids are also allied with the undead
The speeder fires a rocket...
It hits!
The rest of the droids move up.
The first skeleton re-animates!
And promptly converts two deserters


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Parlay Starr - U say U love Pac? [Unsigned Hype]
New single of Parlay Starr"s Album
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Coming soon on DATPIFF.COM...
U can Also Download StarrFace on datPiff now.
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text: I am using Vb.net 2010 I want to copy pdf files (invoices) with numeric prefix (33.pdf, 226.pdf, etc.) from one folder and create new folder based on file name. For example file 33.pdf will go newly created folder call 33, file 226.pdf will go newly created folder call 226, etc. The number represents customer ID number. How do I achieve this? any insights will be appreciated. Thank you.


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hemingway draft status
I know Junior hasn't been looked at as much as Martin or Molk with regards to the NFL Draft, but what does everyone's opinion of him with regards to his draft status?
Maybe I'm a too optimistic, but I can see him going as early as the 4th or 5th round, just simply due to his playmaking abilities. He always seems to find a way to make near-impossible, clutch catches. I think his catches in the Sugar Bowl may have elevated his status as well.


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By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I've never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market.
Sometimes I fail at the outcome of what I'm making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
Ham and Potato Pie
5-7 Medium Idaho potatoes
1 c. Frozen peas
3 – 1/4" Thick slices of country ham
1 1/2 c. 2% Milk
1 c. Water
4 T. Butter (salted)
2 c. Shredded sharp cheddar
2 Bay leaves
1 Chicken bouillon cube
2 T. Flour
Salt and Pepper
Pie Crust of course.
Serving Size: 5- 6
Preheat oven to 350*-375* (depending on your oven).
Wash and peel the potatoes. Cut into 1" thick pieces and place into a boiling pot. Add milk, tap water, 2 tablespoons of butter, bay leaves, bouillon cube, salt and pepper. Turn stove top to medium low heat and cover pot with lid and braise potatoes. The potatoes should be firm but cooked all the way (about 45 minutes). Carefully scoop out potatoes and place them in a large mixing bowl.
Transfer the liquid into a separate bowl.
Fry ham in a medium-high heat pan and cut into smaller pieces.
Defrost the peas in warm water in a small bowl and then remove the water once defrosted. (It only takes a few minutes)
In the same fry pan as the ham, lower heat to medium and add 2 tablespoons of butter. Add about 2 tablespoons of flour and cook flour in butter for about 5-6 minutes.
Whisk in about 1/2 a cup of remaining milk to the pan. Whisk for a few minutes as the sauce thickens. Add another 1/2 cup of milk and continue to whisk for a another few minutes. Add 1 cup of the shredded cheese and whisk until well-integrated. Add the remainder of the milk and whisk in the remainder of the cheese. Now you have a cheese sauce to bind the pie ingredients.
Add peas and ham to the potato bowl. Pour in cheese sauce and carefully mix together, not breaking up the potato chunks.
Roll out bottom pie crust and add to pie pan. Roll out top of the pie crust and set aside. Add potato mixture to pie pan and cover it with the rolled out pie crust.
Trim the pie crust around the edges to get rid of any access dough.
Take a fork and crimp the edge of the pie to seal the dough.
Create an egg wash with one egg and about 2 tablespoons of water.
Cut slits on top of the pie crust and brush egg wash over the top of the pie.
Bake for about 1 1/2 hours or until golden brown on top.
Cook Time: 3 hours
Related TAM Blog Articles:
- Savory Pumpkin Pie
Baked Penne with Roasted Garlic Sauce
Sweet Pepper and Spinach Dip
Pork With Peanut Sauce
Orange Supreme Salad
Grilled Eggplant Over Orecchiette
Crisp Swiss Chard Salad w/ Goat Cheese
Tofu & Mushroom Braise
Just Eat It: A Cheaters Chicken Enchilada Lasagna
Just Eat It: Summer Bean Salad
Just Eat It: Chicken Salad
Just Eat It: Beef Stroganoff With Orecchiette
Just Eat It: Laotian Chicken Noodle Soup
Just Eat It: Salsa Verde (Mild)
Just Eat It: Asian Meatball Skewers Appetizer With Cilantro Lime Dressing
Just Eat It: Sausage Gravy on Toast


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General News
: Regional News
Paper workers union and KPS agree to four-year deal
Submitted: 05/03/2013
- Four Wisconsin paper mills are expected to merge under new ownership into the state's biggest papermaking company by employment. The New York private equity firm, KPS Capital Partners LP, has agreed to acquire Rhinelander and Mosinee paper mills from Wausau Paper Corp. and the Kaukauna and De Pere mills from Thilmany Papers. KPS previously has said it cannot finalize its acquisitions until a new union contract is approved. But the United Steelworkers has ratified a four-year collective bargaining agreement for three of the mills, which is expected to clear the way for the merger. The De Pere is a nonunion mill. The new paper company will employ 1,800 in the state. It doesn't yet have a formal name.
Written By: The Associated Press
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wellington_street wrote:^ I believe this will be done under WABN funding.
Yes, it was in the short list of priority works so I was expecting the same too.
However, now that the great concrete barriers are in place I think it is less likely than it was before. Perhaps the planners lost their copy!
I had a quick squiz to the east of the walls running parallel to the two roads and it will not be as easy as before. A quick and dirty solution would be to clear a few trees, do a fair bit of realignment and fill in some gaps in the wall.
Or alternately resite some of the nice new walls closer to the roads, less realignment and lesser work on trees.
I hope I am right but I am guessing that now they have put those big walls in place, they are less likely to do the proper job.


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Dr. Federica Agostini
MPI Halle
Exact time dependent potential energy surface and Berry connection in non-adiabatic processes
- Anfang
- 06.02.2014 11:00 Uhr
- Veranstaltungsort
- PGI, Seminarraum 337-338
The Born-Oppenheimer description of molecular processes is among the most fundamental approximations in condensed matter physics and theoretical chemistry. It provides a very intuitive picture of solids and molecules as a set of nuclei moving on a single potential energy surface generated by the electrons in a given eigenstate. Many fascinating phenomena, however, such as vision, photo-voltaic processes and ionic heating in molecular junctions,
occur when this approximation breaks down. In this context, we are developing a new approach to deal with the coupled electron-nuclear dynamics in non-adiabatic conditions. The starting point [1,2] is the exact factorization of the time dependent molecular wave function into a nuclear wave function and an electronic factor that parametrically depends on nuclear positions. Coupled equations of motion for these two components are derived, which lead to the definition of the exact time dependent vector and scalar potentials. Our current work focuses on the analysis [3] of these potentials, with the idea of deriving approximate quantum-classical scheme [4] to treat non-adiabatic processes.
[1] A. Abedi, N. T. Maitra and E. K. U. Gross, Phys. Rev. Lett. 105, 123002 (2010).
[2] A. Abedi, N. T. Maitra and E. K. U. Gross, J. Chem. Phys. 137, 22A530 (2012).
[3] A. Abedi, F. Agostini, Y. Suzuki and E. K. U. Gross, Phys. Rev. Lett. 110, 263001 (2013).
[4] F. Agostini, A. Abedi, Y. Suzuki and E. K. U. Gross, Mol. Phys. 111, 3625 (2013).
Fax: +49 2461 61-2620
E-Mail: firstname.lastname@example.com


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Voters in Tuesday's elections will see a lot of names on the ballots but most candidates are running unopposed with only a couple of contested races.
Polling stations are open from 7 a.m. to 7 p.m. on Tuesday, April 2 at the Pratt Community Center at 619 North Main and the Church of Christ at 3230 Country Club Road.
In one of the contested races, Pratt City Commission incumbents Jeff Taylor and Gary Skaggs are both running for re-election and are challenged by Nelson Burrell and Vic Graf.
In other races, the Boards of Education for USD 382 and USD 438 plus the Pratt Community College Board of Trustees all have members up for re-election and all are running unopposed.
Incumbent Board members for Pratt USD 382 are Bill Bergner, Mark Fincham and Andrea Wilson are all running for re-election and are all running unopposed.
Also running unopposed are USD 438 Skyline incumbent Board members Rex Robinson, Jeff Slade and Joe Novotny.
At Pratt Community College, incumbent Trustees Michael Koler and Jeff Shumway are running for re-election. Incumbent Trustee Wendell Howell is also up for re-election but has chosen not to run again.
Dwane DeWeese is the only other candidate running in the Trustee election so the Trustees race has three people running for three positions.
The Third Class cities in the county each elect a mayor and a five-member city council. If more than one candidate runs for mayor, the person with the most votes wins.
If more than five people run for council, the five people with the most votes are on the council.
Among the third class city contested races in the county, Cullison has a two-way race for mayor with Dee Hutchins challenging incumbent Mayor Don Rose.
The Cullison City Council also has a contested race with six people running for five positions. Running in that election are James Niblett, Donna Rose, Theodore Stahl, Bobbie Booi, Gloria Patrick and Michael Slief.
The Iuka City Council also has six people running for five positions.
Brad Gorge, Tom Helsel, Keith Backman, Warren Briggeman, Gerald Tucker and Lee Van Slyke are the candidates in that race. Marsha Giggy is the only candidate for Iuka Mayor.
No other races in the third class towns are contested. The candidates for the other city races are:
• Byers candidates: mayor-Kyle Waters; city council-Ginny Poschen and Amelia Ballantine.
• Coats candidates: mayor-Eric Bronson; city council- Mildred Eubank, Tiffany Ailstock, Randy Cole, Josh Rathgever and Patsy Fittro-Nowles.
• Preston candidates: mayor-Les Ferguson; city council- David Tritt, Jacqualyn Metcalfe, Jesse Mercer and Dean Inslee.
• Sawyer candidates: mayor-Louis Green; city council- Dee Weber, Randy Kumberg, Eric Mason, Lisa Clifton and Lothair Dauner.