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Inbox: What are chances Bay, Youk return to Sox?
Beat reporter Ian Browne tackles questions about all things Boston
-- Buddy D., Grimshaw, Alberta, Canada
I agree that Bay could be the perfect example of a low-risk, high-reward situation for the Red Sox. We all know he can handle the market and he fits well at Fenway. The question is whether Bay still has good baseball left in him.
Bay's numbers the past three seasons weren't just bad -- they were dramatically bad. But it could be the case of a person who, as you say, was a bad fit for the team he was playing for. Plus, head injuries can be very tough to deal with, and Bay had a couple of them.
If you sign Bay, I don't think you could bank 100 percent on him being your left fielder for next season. But if you signed him and had a pretty good Plan B, I would go for it.
What are the odds that Kevin Youkilis will be back in a Boston uniform for the 2013 year and beyond? He was great defensively and had pretty good numbers. Considering Bobby Valentine is no longer in the mix, is this something that GM Ben Cherington would pursue?
-- Zach M., Guilderland, N.Y.
Things sure have changed since the Red Sox traded Youkilis. When that deal was made, the Sox thought Adrian Gonzalez would be their first baseman for the next several years. And at the time, the Sox had a manager in Valentine that Youkilis had absolutely no use for.
Now, there is an opening at first, and Youkilis has history with manager John Farrell. The first-base market is pretty weak this winter. I would think the Red Sox will pursue Adam LaRoche and Mike Napoli, but beyond that, there aren't many options who offer more upside than Youkilis. Stay tuned.
What possible starting pitchers do you see being signed by the Sox this offseason?
-- Mike M., Hartford, Conn.
The one name I would cross off the list is Zack Greinke. He is obviously the most talented pitcher on the market, but the cost is going to be very high, and with his social anxiety disorder, I'm just not so sure a place like Boston is the best fit for him.
That being said, I think Hiroki Kuroda and Dan Haren are two pitchers who could fit their needs nicely. Kuroda is obviously getting up there in age, but he's coming off a terrific year with the Yankees. If you can thrive in New York, you can probably thrive in Boston. Haren has dominant stuff when healthy, but the Red Sox would need to make sure his back isn't going to be a big issue going forward.
Junichi Tazawa has pitched well during the 2012 season in relief. He was originally slotted to be a starter. Do you think he'll be given a chance to start in the future?
-- Ken P., Jamaica Plain, Mass.
Tazawa was so dominant as a setup man last year that I think there has to be a strong temptation to just keep him right there. Every winning team needs a lockdown pitcher in the eighth inning, and Tazawa sure seems primed to be that guy. Starting could be an option for him again at some point, but I think he would be more valuable to the 2013 Red Sox in the bullpen.
What are the Sox going to do about the vacant outfield spot? Are they going to let Daniel Nava or Ryan Kalish try their hand at big league action, or will they try to go find someone on the market?
-- Jon D., York Harbor, Maine
In light of the trade of Carl Crawford and the free-agent status of Cody Ross, the Sox certainly will look outside the organization to supplement their holes in the outfield. Kalish could be a nice option going forward, but he's yet to prove he can stay healthy. I think Nava is more of a backup candidate.
You recently mentioned building the future team around an existing core. The notable name you didn't include was Jacoby Ellsbury. Do you think, with the recent trimming of the budget, the Red Sox will try to keep him or trade him before his contract expires?
-- Bart W., Corvallis, Ore.
I look at Ellsbury the same way I looked at Jonathan Papelbon for many years. With Papelbon, I always figured it was inevitable he would leave as a free agent once he was eligible. Ellsbury has one more year in Boston before he hits the market. Coming off an injury-plagued season, I doubt the Red Sox will trade him this offseason, because his value is down.
I remember one thing that Theo Epstein said early in his tenure as Boston's general manager, when he was asked about going through the season with a bunch of guys who could be free agents at the end of the year. Epstein said, "Never underestimate the value of a season." In other words, if Ellsbury has a monster 2013 season, that could benefit the Red Sox far more than anything they would receive for him in a trade. If Boston falls out of contention in '13, I would expect Ellsbury to get traded during the season. I just don't think Ellsbury and the Red Sox will find common ground on a long-term deal, so I suspect he will play somewhere other than Boston in 2014 and beyond.
We hear of all the infielders and outfielders in the Sox's farm system, but nothing about pitchers. Who are the top pitching prospects?
-- John B., Swanzey, N.H.
Matt Barnes, the team's top pick from the 2011 First-Year Player Draft, is the guy to keep an eye on. The righty has lived up to all his billing, and the Red Sox hope he can be the type of front-line starter they haven't developed since Jon Lester and Clay Buchholz. Rubby De La Rosa, one of the pitchers acquired in the Dodgers blockbuster, is another farmhand with star potential. I'm looking forward to getting a look at both of these guys in Spring Training.
Lester has not been the same the last two seasons. Every so often, we get a glimpse of the Cy Young Award candidate he was. Does it come down to something being different in his workouts or something?
-- Mike B., Simsbury, Conn.
One of the best side benefits in getting Farrell back in the organization -- this time as manager -- is that nobody knows Lester better. It was under Farrell that Lester pitched the best baseball of his career. Farrell was adamant a few years back that the Sox didn't trade Lester for Johan Santana, and the organization benefited from that confidence.
Farrell noticed flaws in Lester's delivery from the other dugout last season, so I'm sure he'll bring those things to the lefty's attention right away. I'm guessing that Lester will have a rebound season under Farrell and new pitching coach Juan Nieves.


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Buy an Axon, Axon II, or Axon Mote and build a great robot, while helping to support SoR.
0 Members and 1 Guest are viewing this topic.
Well I have one of those square 6v battery packs how can I hook that up to my bot?(it has no wires)
I have also tried soldering batteries without any luck. Seems like the battery-surface repells the solder pewter. What I did was simply taping the wires to the battery with ducttape. I have not had any problems with bad connection.


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Recipe Index
Meet Celeste
Chef Chat
Thursday, February 28, 2013
Calphalon Giveaway Winner!
Without further ado, I'm thrilled to announce the winner of the $500.00 Your Set by Calphalon giftcard.
The winning comment is #20, from The Wileys!!
The Wileys
I like you on FB!
February 14, 2013 at 9:17 AM
Congratulations!!! :
) :) :)
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Thursday, February 28, 2013
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Saturday, February 23, 2013
Chef Chat: Interview with Chef Chris Hastings
Shortly after walking into Birmingham's beloved
Hot and Hot Fish Club
recently to chat with Chef Chris Hastings, I was greeted by a warm smile, a firm handshake and a bottle of sparkling San Pellegrino by the Chef himself. As far as culinary royalty goes, Chef Hastings is certainly on that list. He's a James Beard winning, Iron Chef conquering, seafood loving, PB & J eatin', passionate and inspiring chef. Read on as he talks about his most unforgettable meal, what it was like competing against Bobby Flay, his awesome advice for serious home cooks, and lots more...
Let's start with what everyone wants to know about a phenomenal chef:
What are at least 5 items that you always have stocked in your home kitchen?
Collection of fresh herbs
Seasonal fruits and vegetables
Good olive oils, grains and vinegars, or what I call a well-stocked "larder".
Larder being an old term for your cellar or where you store dried goods.
Interesting sauces, whether they be a sriracha, hoisin or hot-sauce.
Things that are in that go-to that I may not necessarily make myself.
A well-stocked pantry is very important.
A six pack of beer from
Back Forty Beer Co.
Red wine
Julia Child's world was changed by a simple dish of perfectly cooked Sole Meuniere.
In fact, she described the dish as "...the most exciting meal of my life".
Tell me about your most unforgettable meal.
I tend to think first and most often about the meals that I had with my family when I was a child.
I was responsible for going out and catching the seafood, and then my mother, grandmother and aunts would cook all of the local vegetables and we'd have these amazing spreads of steamed crabs, oysters, flounder, and shrimp.
We'd eat it all family style on a big, huge open table.
Those are the things that I remember as most impactful, certainly as a young person, that made me super aware of the value, power and magic of food, and the hope of great food.
"Those are the things that I remember as most impactful, certainly as a young person, that made me super aware of the value, power and magic of food, and the hope of great food."
Professionally, I had a great meal in a restaurant in Venice called
Da Fiore
I'll never forget
- I had been to the Rialto market that morning and saw all the beautiful ingredients.
It was a mind-blowing experience.
Then, that evening we went and had a wonderful meal there where we had the famed soft-shelled crabs from Venice.
We also had a squid-ink risotto that was still to this day one of my most distinct food memories.
We had a beautiful orange gelato for dessert that had an amazing texture and flavor.
What I remember most about those things is that they were so simple, yet so delicious and were executed perfectly.
It wasn't particularly fancy, but it was just
soft-shelled crabs and
Having been to the market that morning and seeing all those ingredients really tied together a lot of things for me and the value and importance of it, which was amazing.
The farm-to-table philosophy is such an incredibly important concept.
What are some key points about this philosophy that you think readers should know?
Farm-to-table for me, is the way we do business.
It's at the core of what we do.
One of the most asked questions I get is, "How do I access the ingredients you, the chef, use?"
One of the things in the chef industry is how do we solve a problem that is an increasingly worrisome food supply, where we don't know the chemicals going into food and there's no oversight or regulations on chemicals put into food, processed foods and on labeling?
We're seeing some really negative results from these things, such as an increase in Asperger Syndrome and ADHD.
We instinctively know that what we eat affects our health, and it's just not complicated.
What I hope for is that through this farm-to-table movement that we champion here, we can, one purveyor at a time, help businesses not only become recognized, but expand the community's knowledge that they're here and that they show up at farmers' markets and people begin to discover them.
The next thing you know, the network that is right now just a restaurant network becomes a community's food supply over time.
But, that takes a long time.
So, what you have to do is approach it one bite at a time.
You plant a seed today and hope that your children's children may live in a world where that seed is a mature tree and they lie under that tree and enjoy a life that is healthier, and that access to better foods is the norm, not the privilege of the wealthy.
The farm-to-table concept affords me the best products in the world.
I get to play with them everyday and have an amazing time being involved with these people.
My hope is that, after I'm long gone, this movement will be evolved and mature enough to solve a lot of problems that I think are tough issues for our country.
"You plant a seed today and hope that your children's children may live in a world where that seed is a mature tree and they lie under that tree and enjoy a life that is healthier, and that access to better foods is the norm, not the privilege of the wealthy."
Where do you stand on the organic vs. not-organic debate?
I'm not a hardliner about organic only.
Some chemicals, if used properly, are good.
It's when you know what the chemicals can do and how their properties work, and that they have a toxicity period and become non-harmful because it deteriorates over time. Then, I'm okay with that.
As long as it's handled well and properly.
Would I love things to be more sustainable and organic?
But I understand some of the challenges of farming.
Where I get a little more concerned is there are challenges when saying "Well, it's strictly all organic."
It's difficult for farming communities to go from what they've done for the last 75-100 years to not doing chemicals at all.
There has to be a transitional moment.
I just want good quality produce, and animals that have been treated in a healthy environment where they're allowed to eat things that aren't loaded up with hormones and chemicals.
I worry less about agricultural chemicals than I do about processed chemicals.
I think that's a big concern.
As long as you aren't using chemicals that are carried over to your food.
I worry about the modification of the genetics.
That seems unsafe and no one really knows about the long-term affects.
Seasonality is also important.
Simple meals made from the very best, seasonal ingredients are always the best...hands-down .
How has seasonality been an inspiration to you, and how has it been a restriction?
Seasonality has no restrictions for us, because we have such a network of purveyors around the south and the country that we use.
Twenty years ago it was a little more challenging, because we just didn't have the vast network of farmers, and people who raised chickens, goats, pigs...you name it.
That infrastructure took a minute to discover, to support and have time to grow, so that it was big enough to not only support their families but then enough to produce to sell to numerous restaurants.
Everybody is quick to fawn over the chef, but who are the heroes of the chefs?
Those are the purveyors...The people who give their life to doing something exceptionally well.
Whether that's raising oysters, chickens, vegetables, heritage breed animals, make cheese, and on and on.
These people are where I get my inspiration, and I'm so indebted to them for their passion and commitment, because we couldn't do what we aspire to do without them.
They are our real heroes.
They're an extension of our family.
"Everybody is quick to fawn over the chef, but who are the heroes of the chefs?
Those are the purveyors..."
When it comes to developing new recipes, what inspires you the most?
The ingredients themselves and their flavors.
For example, when you taste the first-of-the-season crawfish, ramps, shad roe, and all kinds of things, tasting them and thinking about them in relation to those things that are available now gives us a lot of inspiration, because you taste it and go, "Wow!".
Maybe it's been a year since you've tasted it last.
We don't serve things unless they're in their height.
Tasting that first-of-the-season ingredient is a wonderful reminder of those flavors and how we combine them and respect those flavors.
At the end of the day, you can't put together food that's a whole bunch of food thrown together on a plate.
You have to put it together in a logical fashion that allows each one of the flavors to be realized individually, but yet eaten together is a real WOW moment for the guest.
That's not easily accomplished.
You do it partly through good technique, the combination of ingredients, and textural contrast.
You also have to bring some balance in terms of fat and acid to the table.
There's a lot of moving parts to a really well-executed dish, even if it's only a handful of ingredients you have to think through a number of things to make it that WOW moment.
Is there a particular culinary trend for 2013 that you're most excited about?
I think that a healthy focus on eating and vegetables being a bigger part of the ratio of what you eat is changing.
I think people are getting away from having a big ole' giant piece of protein and then a little bit of vegetables. I think a shift is taking place and a more balanced approach is the becoming the norm.
I see particularly the younger generation very concerned and interested in what's going into their body, where their food is accessed from, learning how to cook better, caring more about the provenance of their food.
I think that's a really healthy trend.
If you could eat dinner tonight anywhere in the world, where would it be and what would you order?
In the USA, I'd go eat with Daniel Patterson at
COI Restaurant
I think he's doing really great work.
I've also never eaten at
Paul Bocuse's restaurant
, and I think that would be worthwhile.
I would want to eat at the very best restaurant in Japan...There's a noodle guy in Japan (I forget his name because I can't pronounce it), and I'd love to eat there.
That's a tough question, because there's so many great restaurants.
I love that you're involved with the
Alabama Seafood Commission
How have things been going since the big oil spill?
You may know that the Gulf is the most tested and regulated water in the world due to that spill.
The science has been really good on the samples of fish and shellfish out of the Gulf, particularly Alabama seafood.
We're really interested in getting this amazing, delicious and healthy seafood into the hands of people who, because of the oil spill, may have decided to give it a rest until they're certain that it's okay...And it's fine.
We have to train people to get back into the habit of asking the important question of where your seafood is from.
For example, 80% of shrimp on the market in America is imported.
Where is your fish from?
You've got the same problem.
You've got a lot of fish from other countries being dumped onto our market that are farm-raised and aren't regulated well, which is scary from a chemical stand-point.
We want people to ask themselves these important questions, so that they can get the best quality and support their local communities.
It takes us back to the hope of future generations.
You want your children's children to be able to go anywhere in their community and get great stuff.
Always ask for wild-caught Alabama shrimp and fin fishes.
Know who your oystermen and fishermen are and try to really support that.
If we don't make a conscious decision to support those people and the chain is broken and a generation drops out of the supply side because business drops and they can't support their family, there's not going to be somebody to step into those shoes and fill it.
College graduates don't become oystermen and fishermen.
So, we've got to recognize that Gulf seafood has been part of our identity and love of where we are and then realize that if we don't want those traditions to disappear than we have to make a cognizant decision when we go to the grocery store to buy wild-caught Alabama shrimp, oysters, fin fishes, crabs and all of that.
If we don't take a personal responsibility for everybody out there, than shame on us because it will go away.
"We've got to recognize that Gulf seafood has been part of our identity and love of where we are and then realize that if we don't want those traditions to disappear than we have to make a cognizant decision when we go to the grocery store to buy wild-caught Alabama shrimp, oysters, fin fishes, crabs and all of that."
With a
James Beard
award and also a win against Bobby Flay on
Iron Chef America
under your belt, the past year has been incredible.
With such an outstanding career, do you have any plans to open additional restaurants in the future?
It's been an awesome year!
Yes, we are actually.
We're looking to expand our brand a little bit.
So, we're going about the process of figuring it out now, so it's an exciting time.
So tell me, what was it like beating Bobby Flay on Iron Chef?
That was a really cool experience because you don't get invited everyday.
That's just one of those things in our world that is very special.
I had never really thought about it until they called.
It was such a surreal experience.
After it happened and we had actually won, we couldn't say anything to anybody.
It was like, "What just happened??
Oh my gosh, what does this mean??"
It was hard to really get your brain around what it meant until people started to react.
Letters poured in from all around, particularly the South.
What I realized from this outpouring of emotion was that people were really proud, they were from a southern perspective and loved seeing someone put a really good face on a southern person and business.
You know, a lot of times we get painted in a different light.
That show really represented the farming community and the food that's produced here.
If you saw the show, you could really tell that this was food from
Alabamians were really proud, southerners were really proud, and of course we were too.
We didn't go into that whole thing with the idea that our goal was to beat Bobby Flay.
We said winning for us is not defined by beating the Iron Chef, it's defined by representing ourselves, our brand, our state and our region in an honest, real way.
We worked really hard to think about how we wanted to present food.
We took pottery from
Earthborn Pottery
, moon shine, local vegetables and fruits.
We applied our sensibilities so that when the judges ate it and you saw the effort that went into it, it was very clearly whom we are and where we're from.
It worked.
Without the pressure of winning, it allowed us to win.
What would people be surprised to find in your kitchen?
I have a bunch of game that I've shot.
It might also surprise people that peanut butter & jelly is my favorite sandwich after work.
That might be a shocker.
I like black raspberry or blackberry jam and smooth Jif.
That's kind of my late night pleasure.
That might surprise some folks.
What advice would you give a serious home cook?
Don't be afraid to develop your own style and your own personal approach to food.
I find that home cooks are unconfident and so bought into the recipe that they can't change anything.
Food is not that way.
A recipe is a guideline, unless you're baking.
You need to approach it in a way that's not so anxiety ridden.
Relax and enjoy the process and channel your inner chef.
Just go with it and enjoy it.
Cooking should be that.
That is the hope of the process, that it's a cathartic, relaxing, enjoyable journey through a creative process that allows you to evolve your thinking, gain some knowledge, develop confidence and begin to think about what you really like and enjoy in cooking.
The last thing I'll say, is that to produce good food you need good ingredients, but you also need to understand a balance between fat and acid - olive oil and lemon juice, white wine and butter, vinegar and olive oil.
That balance and understanding and how you use it in a judicious way to brighten and intensify flavor so it's maximized is really important.
"That is the hope of the process, that it's a cathartic, relaxing, enjoyable journey through a creative process that allows you to evolve your thinking, gain some knowledge, develop confidence and begin to think about what you really like and enjoy in cooking."
Thanks again to Chef Hastings, for taking the time to meet with me!! His restaurant can be found at:
Hot and Hot Fish Club
2180 11th Court South
Birmingham, Alabama 35205
Tuesday – Saturday
Posted by
Saturday, February 23, 2013
1 comments
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Chef Chat
Wednesday, February 13, 2013
GIVEAWAY: Win a $500 Calphalon Giftcard!!
So, I'm super duper, incredibly excited to offer my wonderful readers (that would be you!), a chance to win a $500 "Your Set by Calphalon" giftcard...
, just in time for Valentine's Day
It's my largest giveaway to date, and I can't wait to give you all the details...
I recently had the opportunity to have lunch with 2 awesome reps from Calphalon, and they told me about something that I think is really cool. They have a new program called "Your Set by Calphalon". Have you ever gone to purchase a new set of pots and pans and wished that you could customize your set instead of being stuck with whatever pots were already included in that particular box set? The brilliant people at Calphalon have remedied that whole problem. They've got a wonderfully interactive website where you can pick and choose exactly which pots you want in your set, so that you can create something special and unique...
totally tailored to the way
Starting with a 5 piece base set of core pieces from either Unison Nonstick or AccuCore Stainless Steel, you can add up to 8 pieces from either - or both - collections. So, you could basically have it all, within one set...the convenience of nonstick pans, and the classic performance of stainless steel. Pretty cool, huh??
What I really love about the whole thing is the interactive website, which allows you to not only shop by product but by technique and cooking style. The website will make recommendations for you based on whether you want a pot that's best for soups, braising, stir-frying, roasting, sauteing, etc. Inspirational menu suggestions, detailed use recommendations and great photography/video all come together to round out the experience.
PRODUCT REVIEW: AccuCore Stainless Steel 3 qt. Saute Pan & Cover
Calphalon gave me an "AccuCore Stainless Steel 3 qt. Saute Pan & Cover" (photo above) to take home for a test drive. I had never really cooked with stainless steel before, since my current set is all nonstick. I love how easy the nonstick pans are to clean. However, it only took me a few uses with this stainless steel pan to see the difference. I've already put it through its paces, and it has impressed me every single time. It's a product that you know is built well. It feels solid and performs incredibly.
I was worried about food getting stuck or burnt, but I was pleasantly surprised. So far, no problems at all. The AccuCore products have a 5 layer construction with a copper core, two internal aluminum layers, and a brushed stainless steel cooking surface and exterior. The copper core produces controlled, even heating and totally eliminates hot spots. It was also surprisingly easy to clean, which made me happy. Plus, it's dishwasher, broiler and oven safe, with a full lifetime warranty.
In summary, I'm so impressed with this saute pan, that I'm seriously considering purchasing an entire set from the AccuCore line. My current set has seen better days, so it's almost that time. And I'm not just saying that because Calphalon gave me one to try. This is an honest review of a product that I feel is a great one. That's why I'm so excited about this giveaway! :)
Speaking of which, let's get to it!!
How to Enter:
Simply leave a comment on this post, which answers the following question:
Which Calphalon product is at the top of your wish list?
Also, for
extra chances to win
, simply do the following and leave
additional comments letting me know that you did:
Sugar & Spice on Facebook
Sugar & Spice by Celeste on Twitter
Tweet the following "NEW GIVEAWAY: Win a $500 Calphalon Giftcard!!! @SugarSpicebyC @Calphalon #giveaway
Follow the
Spice by Celeste board on Pinterest
The Rules:
Entries must be submitted by midnight (CST time) on
Wednesday, February 27th
A winner will be picked at random (using random.org) and will be announced on Thursday, February 28th.
Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
At this time, the contest is open to US residents only.
Good Luck, and THANKS for reading! :)
Posted by
Wednesday, February 13, 2013
245 comments
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Tuesday, February 12, 2013
Carol's Easy Greek Salad
My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams. She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping. It's fresh, vibrant flavors are incredible, and you know what? It couldn't be any easier to make.
Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!
The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets. That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.
Doesn't that sound fabulous?!?
Because of that, this is the perfect make-ahead side dish for your next gathering. Make it the night before and have one less thing to worry with the day of your party. But don't thank me, thank Carol. :)
Bon Appetit, my friends!
Carol's Easy Greek Salad
Adapted from: Carol Ward
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
10 oz. grape tomatoes
6 oz. black or Kalamata olives, pitted
8 oz. white mushrooms, sliced
1/2 cup Greek or Italian dressing
Freshly ground black pepper, to taste
8 oz. feta cheese, crumbled
Combine broccoli, cauliflower, grape tomatoes, olives and mushrooms in a large bowl. Pour dressing over vegetables and season with freshly ground black pepper. Stir thoroughly to combine, making sure all veggies are coated with the dressing.
Place salad in the refrigerator, covered, for at least 2 hours before serving, so that flavors have a chance to meld together.
Just before serving, sprinkle feta cheese over the top.
This salad is even better the day after making it! Simply store the salad in the refrigerator overnight, in a sealed container.
Posted by
Tuesday, February 12, 2013
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Side Dishes
Saturday, February 2, 2013
Martie Duncan's Arancini - Perfect for Super Bowl Sunday!
Who's ready for the Super Bowl tomorrow?? If truth be told, I'm probably more excited about the commercials (and food, of course!) than the actual football game, but hey, the commercials are usually awesome. And they better be, especially when the average cost of a mere 30-second ad spot during the game is
$4 million
That's right...$4 Million....WOW.
Awesome party food is an absolute MUST for any Super Bowl party, and my new friend Martie Duncan, from
The Next Food Network Star
, knows her stuff when it comes to party food. Martie kicked some serious butt on Season 8 of the show as a finalist, and I recently had the opportunity to help her prepare for her latest cooking segment on our local Fox 6 station here in Birmingham. On the segment, she demonstrated how to make her A.M.A.Z.I.N.G. Arancini (AKA Italian Rice Balls).
Folks, these are simply irresistible...
When you bite into that first perfectly-fried little sphere, your tastebuds are greeted by cheesy, meaty, melty goodness!
And you can't eat just one...Oh, no...I won't tell you how many I had before we left the studio that day! Hah.
These are super easy to make and are perfect for a large crowd. Here are some tips that I learned from Martie along the way:
1. You can make these ahead and freeze them. Simply thaw and fry as usual just before your guests arrive.
2. The recipe calls for 1 lb of ground beef + 1 lb of veal. To save money, you can simply use 2 lbs of ground beef.
3. This recipe can easily be doubled, if feeding a larger crowd.
4. It's best to use sticky rice.
5. If you're pressed for time, use store-bought marinara sauce.
Now, hurry and make these very soon. You'll thank me, I promise. :)
for the recipe.
Be sure to visit Martie's website,
Martie Knows Parties
, for lots of great party-planning tips, tricks and recipes!
Here's Martie in action on
Fox 6 News/Good Day Alabama
Posted by
Saturday, February 02, 2013
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Sugar & Spice by Celeste


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Accelerating the transition to a toxicity pathway-based paradigm for chemical safety assessment through internationally co-ordinated research and technology development
A strategic input to Horizon 2020 to address challenges facing industry, regulators and health scientists through an ambitious programme of internationally coordinated research, infrastructure development and translation of 21st century tools into real-world use to support safe innovation for European industry and consumers.
Download > [8 MB PDF]
On 10 October 2012, MEP Mario Pirillo hosted a workshop on 'Advancing Safety Science and Health Research with Innovative, Non-Animal Tools.' Horizon 2020 is the EU's new funding programme for research, which will run from 2014 through 2020. Read more >


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You are currently browsing the category archive for the 'Scabies' category.
Chemical constituents and properties
• From the seed is produced a bitter fixed oil, nimbidin, known as "Oil of Margosa" or neem oil.
• Neem seeds yield a fix oil of glycerides and bitter compounds including nimbin, nimbinin and nimbidol.
• Neem bark and leaves contain tannin and oil.
• Azadirachtin, the insecticide constitutent of the seeds, is biodegradable, non-mutagenic, and nontoxic to birds, fish, and warm-blooded animals. The EPA has approved a neem formulation (Margosan-O) as a pesticide for limited use on nonfood crops
• Antiinflammatory (nimbidin, sodium nimbidate, gallic acid, catechin, polysachharides).
• Antiarthritic, hypoglycemic, antipyretic, hypoglycemic, diuretic, anti-gastric ulcer (nimbidin)
• Antifungal (nimbidin, gedunin, cyclic trisulfide)
• Antibacterial (nimbidin, nimbolide, mahmoodin, margolone, margolonone, isomargolonone)
• Spermicidal (nimbin, nimbidin)
• Antimalarial (nimbolidfe, gedunin, azadirachtin)
• Antitumor (polysaccharides)
• Immunomodulatory (NB-II peptoglycan, gallic acid, epicatechin, catechin)
• Hepatoprotective (aequeous extract of neem leaf)
• Antioxidant (neem seed extract)
Parts used and preparation
Whole plant.
Poultice of leaves for swollen glands, brusies and sprains.
Fresh leaf-tea used for malaria.
Tree and root barks have been used for malaria, jaundice, and for intestinal parasitism.
Edible pulp of the fruit used for hemorrhoids.
Ayurvedic medicine
Leaf- leprosy, intestinal parasites, eye problems, skin ulcers
Bark – pain and fever.
Flower – bile suppression, intestinal worms and phlegm.
Fruit – piles, intestinal worms, urinary disorder, nose bleeding , phlegm, eye problem, diabetes, wounds and leprosy.
Twig – cough, asthma, piles, intestinal worms, spermatorrhoea, urinary disorders, diabetes.
Gum – ringworms,scabies, wounds and ulcers.
Seed pulp and oil- leprosy and intestinal worms.
Young tender branches are chewed for toothbrushing use.
Leaf's oil is used as a local antiseptic and insecticide.
Neem oil may be useful for gingivitis.
In the rural areas, burning of leaves and seeds used as mosquito repellant.
Neem oil has been shown to possess some spermicidal and contraceptive properties when used intravaginally.
Use of neem oil in animals showed lowering of glucose
Commercial use
Neem extracts used in the manufacture of toothpaste for its antibacterial properties.
Fresh seed oil has a strong garlic odor and is an ingredient for insect sprays.
• Studies have suggested hypoglycemic, antiulcer, antifertility, antimalarial, antifungal, antibacterial, antiviral, anticancer and antioxidant effects.
• Effect of essential oils from two Nigerian medicinal plants (Azadirachta indica and Morinda lucida) on growth and aflatoxin B1 production in maize grain by a toxigenic Aspergillus flavus: Oils from A indica completely suppressed aflatoxin synthesis.
• Lipid Effects / Antiviral: Effect of Supplemental Garlic and Neem Leaves in Broiler Feeds on Blood Cholesterol, Triglycerids and Antibody Titer: Study showed neem had greater potential than garlic in reducing cholesterol, triglycerides and increasing the antibody titers against viruses.
• Anti-ulcer: Mechanism of antiulcer effect of Neem (Azadirachta indica) leaf extract: effect on H+-K+-ATPase, oxidative damage and apoptosis: Study suggests antiulcer activity is achieved by blocking acid secretionn through inhibition of H+K+ATPase and preventing oxidative damage and apoptosis.
• Anti-candidal: Anticandidal activity of Azadirachta indica: Study suggested hexane and alcoholic extracts to have anticandidal potential.
Source: http://www.stuartxchange.org/Neem.html
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text: THR Emmy Roundtable: 6 Drama Actresses on Death Threats, Post-Baby Auditions 8:00 AM PDT 5/29/2013 by Stacey Wilson Hunt , Matthew Belloni FACEBOOK TWITTER EMAIL ME YOUTUBE Monica Potter, Kerry Washington, Kate Mara, Connie Britton, Anna Gunn and Elisabeth Moss reveal the toilet-cleaning jobs they'd like to forget in an uncensored chat about making it in the competitive world of series TV and how to respond when fans say, "You look so much bigger on camera!" This story first appeared in the June 7 issue of The Hollywood Reporter magazine. The only thing lacking in The Hollywood Reporter's kickoff Emmy Roundtable event held April 6 in Hollywood was, well, drama. The six women who gathered to talk on a sunny Saturday afternoon -- Connie Britton, 46 (ABC's Nashville), Anna Gunn, 44 (AMC's Breaking Bad), Kate Mara, 30 (Netflix's House of Cards), Elisabeth Moss, 30 (AMC's Mad Men, Sundance's Top of the Lake), Monica Potter, 41 (NBC's Parenthood), and Kerry Washington, 36 (ABC's Scandal) -- chatted with such relaxed candor about their lives and work, it was easy to forget they headline some of the most dramatic series on television. Between trading war stories about terrible jobs, wearing Spanx to auditions, their confusion over social media and one's utter love for Cheez Whiz, these ladies launched THR's Emmy Roundtable Series 2013. PHOTOS: THR Emmy Roundtable: Behind-the-Scenes Photos of TV's Hottest Drama Actresses The Hollywood Reporter: What was the worst job you had while trying to become an actress? Monica Potter: I worked at a restaurant called Chi-Chi's -- for one day. Kerry Washington: Did you get fired or did you leave? Potter: I quit. That was in Cleveland, back in the day … but go ahead, I didn't mean to [interrupt]! Welcome to The Real Housewives. And no, I'm not Camille Grammer. Don't say it! Elisabeth Moss: You're so not Camille! Connie Britton: I worked at The Gap and discovered I am not a good folder. That was when I was really pounding the pavement in New York for acting work. I also did murder mystery dinner theater in the Poconos. Potter: Now we're talking! Anna Gunn: Oh, that's good. Potter: I did a Mexican game show. It was called Nubeluz. I had to sing and dance. It was like You Can't Do That on Television, except the FCC wouldn't let us into Mexico because we were holding kids' heads underwater. So it was filmed in Lima, Peru. Britton: Wow, how exotic! Moss: I worked at the silent movie theater here in L.A., but that actually was kind of cool. Though, I didn't like cleaning the bathrooms as much. People are really messy in movie theaters. You'd expect it to be a respectful experience, not popcorn all over the floor, and Coke, and … sticky. Kate Mara: That's not what's sticky. (Laughter.) PHOTOS: 'Breaking Bad' Principals Strike a Pose for THR's Cover Shoot Washington: It wasn't one of my worst jobs, but I used to be a substitute teacher for New York City schools. It was great and hard, and I even did it after I started working in films. But I had to stop after I did Save the Last Dance because the students were like, "Chenille is substituting!" Potter: So you're like really smart in real life, huh? Washington: No, no. Potter: You probably went to college too. Washington: I did. Potter: I'm going to college! My oldest is in college now, and I thought, "Wouldn't it be fun to go to school with him?" Washington: Yeah, he's not having that. Gunn: My worst job was in Chicago during the summer. I was a terrible waitress, a terrible temp, so the only job I could get that would let me off to audition was for a cleaning service called Merry Maids. We were doing cleanouts for apartments after leases were up in huge towers downtown. Humid, 110-degree weather, and the A/C was off. I thought, "I have to make this acting thing work or I'm going to be scrubbing toilets." THR: What's the most surprising thing about being a working actress? Mara: Maybe I'm just lucky, but I feel like people are generally nice and generous and not that dramatic. Moss: Yeah, especially actresses. I think people expect us to be clawing at each other. Potter: It's a sisterhood. But it's not all roses and daisies. Uh oh, I think I just quoted a Real Housewife. (Laughter.) Gunn (To Britton): I remember seeing you at auditions years ago, and we struck up a friendship just from seeing each other in those rooms. It was nice to meet somebody that you could talk to and there wasn't the vibe of, "Oh, I can't talk to you because we're going in for the same job." THR: Last year, January Jones told THR a story about her audition for Coyote Ugly during which Jerry Bruckheimer told her she was a terrible dancer. What's your worst audition? Potter: I'd like to see him dance. Jerry, put on the tap shoes, brother! Moss: Well, sometimes, you think something went badly, and then you get it! Or … Britton: "We just didn't get you." Gunn: "We just didn't respond to you." Potter: OK, I have a good one. I'd just had my last kid, Molly. She's 7 now. And my agents were like, "OK, let's get out there again!" And it takes me a couple years to lose the baby chub. It just does. I gain about 60 or 70 pounds while pregnant. I'm not one of these girls hitting the yoga mat. I like to eat Cheetos, I'm not going to lie. And after I have the kid, I like to have some drinks. PHOTOS: From 'Arrested Development' to 'House of Cards,' Exclusive Portraits of Netflix's Stars Mara: Were you drunk when you [auditioned]? Potter: I wasn't, I should have been. I was pushing like 180 pounds at the time. I'm like, "You guys, I just don't feel physically fit yet." I had my Spanx on and looked like a damn sausage, but I went in and thought I did a really good job. I got home and get the call from my agents. I'm like, "I did good, right?" And they say, "You did great. The problem is you're just …" "I'm too fat." "Yeah, we're just going to wait a little bit." I said, "I already told you this!" The weight thing is a crappy thing in this town, you know? So I just ate some Cheez Whiz. Britton: Cheez Whiz is so awesome. Moss: On the first season of Mad Men, I had to wear a fat suit and prosthetic makeup to make me look bigger. You spend your whole career thinking that you have to be one way. Then I got this amazing job and had to pretend to gain 50 pounds? We all have this perception of what we're supposed to look like. But that's what's so great about all these women here today: We're all completely different-looking, you know? We're all beautiful, but real women. Britton: I agree. I've never had somebody say to me that I needed to look a certain way for a role, but I've always lived in dread of what that would be like. It's our responsibility to play these full-fledged women, and to play women who look like people we actually see in life. It's more interesting, and I think audiences appreciate it, too. Washington: It's a little bit different for me because I'll audition for something and they'll just decide that they're not going "ethnic" with a character, which I hear a lot. [pagebreak] THR: Casting directors still use the word "ethnic"? Washington: If not "black," then yeah. People have artistic license … that's what casting is: fitting the right look to the right character. Whereas you could maybe lose some weight, there's not really anything I can do, nor would I want to, about being black. THR: What is the craziest thing you've ever done to get a role? Mara (To Washington): Oh, you have one, you're already laughing! Washington: I've written a lot of letters to directors. Mara: Yeah, I've done that too. Moss: I don't know if it works. Washington: It has and it hasn't. Britton: Maybe you need to write a different letter? (Laughs.) Moss: If you paste it together with letters from newspapers. Wait, is that weird? Britton: You put little, tiny pictures of yourself in your different moods! PHOTOS: Broadcast TV's Returning Shows 2013-14 Washington: It has only worked one time. Potter: Do you send it to their house? Washington: The production office, or whatever. Moss: You could take it to their house, show real passion. Washington: Boom box over my head! Britton: The ones I fight for really hard, I don't get. Washington: But when you look back, don't you feel like there is a logic to how things have fallen into place? Like, if only I could have known then what I know now, I would have cried a lot less! Those heartbreak moments. Before Scandal, the only other two pilots I'd ever done were shows that got picked up, but I got fired. They recast my character on both shows. Mara: Oh, that's horrible. Washington: But if I had gotten picked up on one of them, I wouldn't have been able to do Ray. You know what I mean? It seems at the time like a my-career-is-over moment, but it makes perfect sense in the end. STORY: 'Mad Men's' Linda Cardellini Deflects Trick Questions, Talks 'Freaks and Geeks' THR: How involved are you in the writing of your characters? Matt Weiner has said the actors aren't too involved on Mad Men. Mara: (To Moss) Really? Moss: Yeah. But why would I be involved? What am I going to come up with that's better? I'm not a writer, so I wouldn't dare to try to come up with a better idea. THR: Monica, did the Parenthood writers talk with you in advance about your character's cancer storyline? Potter: Around this time last year, I went in for a mammogram. They said, "We found a little something, we need you to come back in a few weeks." I went home, panicked and thought, "This is BS. Nobody in my family has breast cancer!" And I e-mailed Jason [Katims, Parenthood creator] and said, "You know, I'm really scared about something … can we maybe explore this storyline for Kristina?" I knew his wife, Kathy, had gone through it. He e-mailed back and said, "Oh my God, I have the chills. I'm in the writers room, we just broke this same story for Kristina." Washington: Wow. Potter: So it was just kismet. I went back to the doctor, and I'm fine now, obviously. But so it was one of those things where he said, "I really want you to be a part of this collaboration." Though, I'm always asking the writers to write less for me! I get nervous in the big family scenes where everyone's talking. So, I just eat in those scenes. It makes it much easier. I'm just going to eat a piece of ham or some chicken. Britton: Or Cheez Whiz. (Laughs.) Moss: Did you know your character was going to survive? STORY: 'Breaking Bad's' Vince Gilligan on Warren Buffett's Secret Video Potter: I kind of knew because Kathy had made it. A lot of what's written mirrors what's going on in Jason's life, including his son being on the autism spectrum. Gunn: [Breaking Bad creator Vince Gilligan] knew my character's story very intimately, and in a very detailed way, from the beginning. But we did some talking at the beginning because she wasn't particularly clear to me. She was a tough character to play; very shrouded, keeps everything pretty close to the vest. I needed to know more so that I could play her. Washington: Right. Gunn: One of the things that was bothersome to me was in the pilot, Walt was working two jobs and Skyler was at home. I asked, "What is she doing at home all day? He's taking the kid to school and everything else. And what is she doing?" And Vince said, "She's pregnant." And I said, "Yeah? And?" (Laughter.) Washington: I love that! Gunn: And he said, "Well, she's just taking it easy." And I said, "Well, you know, people still do things when they're pregnant." So we came up with something for her to do at home, which ultimately fell by the wayside, but that made it more understandable for me. It was important for me, and Vince respected that. Mara: As House of Cards went on, I felt as if Zoe was doing things that I do. Really, really subtle things. Not sexually! (Laughs.) But as simple as she's sitting at home eating raw carrots for dinner. That's one of those things I do, too. Also, Beau [Willimon, showrunner] got to know me really well, and we would joke about how my notes on scripts were always, "I think I should say less. Like, let's cross out these lines. Less is more!" STORY: 'Scandal's' Kerry Washington on Olivia's Shocking Family Affairs THR: Kerry, you've been pretty active politically. Have you experienced any career blowback or any negative reaction to that kind of stuff? Washington: I come from a family where people really participate in the democratic process. I don't think that being an actor should prevent me from continuing to do the things I do. A lot of people fought for me to have the right as a woman to be able to participate, and as a person of color, and so I don't want my acting to get in the way of that. I do it as an American. And blowback? Absolutely. After I spoke at the Democratic National Convention -- our show has a very active life on Twitter and Facebook -- I couldn't go near any of it because there were threats to my life, sexism and racism. It was shocking that me speaking at a convention incited all this anger. Thank God for block on Twitter! THR: What were they angry about, specifically? Just the audacity of an actor speaking at the convention? Washington: I guess so, and also disagreeing with my views, which I totally think is great. I would never block somebody for disagreeing with me. But the threats to my life … that's not so good. Britton: Last year, I co-wrote an op-ed because [Mitt] Romney had started using "Clear eyes, full hearts, can't lose," the motto from Friday Night Lights, in his campaign. I did the piece with Sarah Aubrey, our executive producer on the show, about the actual intent of that slogan and what the women of Friday Night Lights would think of Romney using it. I was really nervous because we had just started doing Nashville, and I got really scared about what people would think. I don't do Twitter, so I probably missed a lot of the reactions. And then Hurricane Sandy happened … Washington: That was nice and distracting! [pagebreak] THR: What's the best or worst career advice you've ever been given? Gunn: When I was a young actor, somebody said, "If there's anything else you feel you can do, you should do it." Mara: Wait, was that good advice or bad advice? Gunn: It was good! It was from another actress, a teacher of mine, and she just meant acting is tough, so if there's anything else that is pulling your heart or your desire, then you should go for that. But if this is in your blood so deeply that you need to do it, then you know that's the thing. Mara: My mom has always been really, really supportive of me and my sister [actress Rooney Mara] since we were kids. It's all I ever wanted to do, and no one in my family had ever acted before. It was very new, and she had no idea how to help me go that route, how to get an agent -- none of that. It was all very foreign to us. I mean, I was playing the tree in The Wizard of Oz for the first 10 years of my acting career. Washington: That's a lot of trees. STORY: NBC Renews 5 Dramas, Including 'Revolution,' 'Grimm,' 'Parenthood' Mara: How did I never get Dorothy? I'm still upset about that! Red hair and everything. Moss: You were too good of a tree. Mara: But that support … was the best thing. She never doubted me. Or if she did, she certainly never told me. Moss: I did this miniseries recently, Top of the Lake, with Jane Campion, and she gave me the best piece of advice I've ever gotten before an audition. We were on the phone, and I was going to be putting myself on tape with the casting director and sending it to Australia. I was so nervous just talking to her. And she said, "You don't have to hit the bull's-eye. Just get the dart on the board." And as an actress, I was like, "Oh my God, thank you!" Mara: That's such a relief. Moss: Yes, I don't have to come in and give you this fully realized character. I can show you a sketch; an idea. It should be a collaboration. I think that advice probably helped me to get the part because it relaxed me. Potter: Can I say something? Washington: Please, please, please, please. Potter: My stomach's growling. Moss: Mine is too. Britton: Oh no, mine is too! Potter: But back to advice. … I'm one of four girls, and we are all athletic. And my dad would always say, "Think of yourself like a baseball player. Step up to the plate, take a deep breath and get your feet grounded. Point to over the fence, swing, imagine your scene going over the fence and the crowd cheering." EXCLUSIVE VIDEO: 'Nashville': Will Juliette's Sex Tape Go Public? THR: What is the biggest personal sacrifice you've made for your careers? Britton: Going to do Nashville right after I just adopted my baby. That was big. I had just become a mother and moved to a town where I didn't know a soul and started working 16 hours a day without a support system. Washington: What did you do? Britton: Well, I'm still doing it. Luckily I work with wonderful people who are really supportive, and people in Nashville have been so great. I have a nanny who came with us. That's been great, but it's been challenging, I'm not going to lie. Potter: It's tough when you have kids to sort of go, "Oh boy, am I going to miss this parent-teacher meeting?" You feel this guilt. But you also have to look at it like, "OK, Mom's going to work, putting food on the table." That's how I grew up: blue-collar, working-class home, and kids have to understand that. You have to have a life of balance and not feel guilty because I think that kids can sense that. Britton: Oh yeah, even at 2, they can sense it. VIDEO: Kevin Spacey Holds Kate Mara's Life in His Hands in 'House of Cards' Trailer THR: What about loss of privacy? Mara: I don't experience that. Britton: Me either. Mara: Maybe at the airport, but it's never anything crazy … Britton: That's the one place where I'm like, "Gosh, you guys really dig me!" I got in last night from Nashville, and this woman, the greeter, came to take me out to my car. Their job is to keep the paparazzi away from you. Still, there was one guy -- he was actually very courteous -- and we started walking to the car, and she looked behind us and said, "Oh God, they're coming! Run!" Literally I was running down the sidewalk of the airport dragging my bag, feeling ridiculous. "Are they going to photograph me running away from them? That's going to be really embarrassing." Potter: That does sound exciting! Britton: I didn't have my son with me last night, which was the first time that was the case. They always get me with my son, which I don't really love, but I've never had to run. Let's put it that way. STORY: Sundance Channel's 'Top of the Lake' Highlights Grittier Side to Elisabeth Moss THR: What's the strangest fan interaction you've experienced? Moss: The backhanded compliments. "You look skinnier or younger in real life." And it's like, "You know that's not a compliment, right?" Mara: But they really don't. Britton: We were shooting in a grocery store in Nashville, and when they called cut, there were these two older ladies standing there. One of them grabbed me and said, "You look so much bigger on camera!" And I'm like, "Thank you?" Potter: Maybe she meant taller? Britton: I told myself that. (Laughs.) Moss: People always say to me, "You're so short. Like, really small, really short." Potter: It's better than, "Hey, you're a fat ass!" Gunn: People in Albuquerque are crazy about Breaking Bad. And the thing that I didn't expect was how much people got into the characters, and this incredible backlash against Skyler. I wasn't really aware it was happening until people started telling me, "Your character is a bitch. Did you know that?" And I was like, "I do now!" There were blogs about it, and having a daughter who's 12 -- I know that she's guarded from that stuff at my house, but maybe not at other people's homes -- it became a real area of concern. It was interesting that this gender war broke out -- she's such a bitch, she's nagging with Walt because he's cooking crystal meth. She's ruining all the fun. [pagebreak] THR: Scandal has had a lot of success engaging viewers on Twitter. Kerry, do you feel that the personal involvement with fans is a good thing? Washington: Yeah. I mean, you read the good stuff. … But I don't tweet about my personal life. I don't tweet things that are about me. THR: Do the rest of you feel pressure to interact with fans in that way? Britton: I'm starting to, a little bit. Moss: I had to have someone explain to me what the hashtag was. Britton: Oh, I still don't know what it is. Potter: I'm thinking hash browns. Mara: And on your show (to Washington), they have it on the bottom of the screen and in the middle of a dramatic scene, they'll be like, "Hashtag, 'Where's Tuley?' " Moss: So the hashtag is the symbol? Washington: It's like a Google search on Twitter. Moss: OK, thank you. STORY: Connie Britton Promises Kyle Chandler TV Reunion, Just Not on 'Nashville' Britton: So if you had your own Twitter account, it would be like, hashtag, and then your name? Washington: No, that's an "at" sign. Gunn: This is so strange, I had no idea! Washington: I work with a woman who is a digital social media consultant because I was terrified to go on Twitter. She helped me to figure out how to engage -- as an actor -- to promote the work without promoting myself. It's scary. It's this whole other universe. Britton: The self-promotion aspect of it … Washington: … is awful. It feels disgusting. So you want to feel like there's a purpose around it. Britton: That's never what it's been about for me. Washington: I'll give you her number! STORY: 'Parenthood's' Monica Potter Previews 'Empty Nesting' Ahead for Adam and Kristina THR: A final question. If you could be on any other show in the history of TV, what would it be? Potter: Three's Company, hands down. I could play Chrissy's sister. Or anyone. Britton: Mary Tyler Moore. Such a perfect show. They were all such amazing, rich characters, and she got to be so badass, funny, smart and in charge of her life. It was just a great inspiration. Mara: Mine's not as inspirational, but I was really obsessed with My So-Called Life. And it was only on what, like, one season? Which is my dream, because I don't want to have any job commitment, and so that would be perfect! Gunn: I'm sort of thinking The Wire. THR: So something light and totally different from Breaking Bad. (Laughter.) Washington: More drugs! Gunn: It's good to be bad, you know? [I'd] definitely be the bad guys. Mara: Yeah. Hashtag bad! FACEBOOK TWITTER EMAIL ME YOUTUBE Stacey Wilson Hunt email@example.com @thr Matthew Belloni email@example.com @thr


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So everything was going dandy, I was getting in some awesome runs and then I got a little sick but am feeling much better now. You know what comes with great runs? Pretty bad ones! Last night I took off for my 7 miler and could only get in 4.5 because my shins were hurting SO bad. Bummer, but alas, I headed to the gym last night and this morning and am feeling better. I iced twice and am going to work on stretching them all day today at work today and tomorrow to make sure I can get in my 6 miler tomorrow morning and then my long run this weekend. Talk about setbacks! I know that bad runs come with good ones though, so I'm sure it's just a little rut and I'll be out of it soon with a little bit of stretching!
Even though I'm not totally sold on waking up at 5:30 in the morning to be the first in line when the gym doors open, waking up to this is making life a lot easier.
And for the month of January, I've already run 59.7 miles, which is the most I've run in any month since October! So with the good stuff sometimes comes bad stuff, but I'm liking how training is going thus far and am glad that I am going the route I have worked out!


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On 27th July 2013, Bonzai, the most recognised brand in EDM will host a stage at Tomorrowland 2013, the biggest dance event in Europe. One whole stage will be dedicated to bringing you the best DJ's to deliver THE ultimate retro party.
Since the early nineties Bonzai has been responsible for creating the sounds that defined an era, these sounds have been embedded into the memories of millions of clubbers across the globe and to this day the Bonzai sound still rings true. With tracks like "Universal Nation" – "The First Rebirth" – "Eternally" – "The Rebel" – "Bonzai Channel One" – "Woops" and many, many more, Bonzai was able to stamp it's mark into the history books.
Today the head honcho's, Fly and Marnik are dedicated to reliving those memories and to scribe new memories into the minds of their army of followers for many years to come. It is this dedication that enables them to host and perform at only the biggest and best festivals and parties, and judging by previous outings we are in for a hell of a ride.
What you can expect is the mother of all experiences with music from across the EDM spectrum, from house to trance and acid to techno, culminating in a full on banging retro experience.
The stage will bring the finest talent EDM has ever seen including, the ultimate retro masters – Bonzai All Stars, Push, Hardfloor, Frank De Wulf, Yves Deruyter, Franky Jones, Ramirez, Franky Kloeck, Phi Phi, DJ Ghost, Bountyhunter and Nico Parisi all performing on one stage!!!
So gear up and get ready to have your minds blown!
6 March 2013 Bonzai Progressive UPDATES Bonzai All Stars, Bountyhunter, DJ Ghost, Frank De Wulf, Franky Jones, Franky Kloeck, Hardfloor, Nico Parisi, Phi Phi, Push, Ramirez, Tomorrowlan 2013, Yves Deruyter


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I love taking High School Senior Portraits, they usually don't mind being photographed! Mateja was so comfortable in front of the camera and the camera loved her as well. Believe it or not, we shot this entire session in her own backyard. Her father is an avid gardener and gave us so much to work...
Maricel Cruz Photography
Chicagoland Wedding and Portrait Photographer
Hello and welcome to my blog!
I'm Maricel Cruz and I'm a wedding and portrait photographer based out of Chicago, Illinois. This is where I'll share my latest work and maybe a little bit about my life. I hope you enjoy reviewing my work.
My passion is photography first and food comes a VERY close second. Having an "eye" for photography certainly came to me by surprise when I borrowed my brother's camera to take photos of my niece and nephews at a pumpkin farm, which is when I decided to purchase my own camera. I found that I enjoyed photography more than I enjoyed eating my favorite foods... like I said, food is a very close second.
With the support of my amazing family and friends, my photography has evolved from what started out as an obsession to a passion that I am grateful to share with you. I believe my nieces and nephews think I am paparazzi, they seem to run from me when I have my camera in hand. Oh well, I guess I'll just have to feed them good food instead. :)
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Long time PC user who has been loving DVDProfiler for years.
However, I recently switched to MAC and was forced to look
for an alternative.
After reading many favorable reviews, I went with DVDPedia.
All in all, it seems like a great program, but there are a couple
things that are just ticking me off about it at this point....
First, it takes forever to enter a title. After punching in the
barcode, it takes 25 or more seconds to scan through a dozen
different sites (Amazon, etc.) for artwork and information.
If I just select ONE of those sites to scan for information (rather
than CASCADE) it doesn't find the title.
Secondly, since this is not a USER Supported database, you can't
really catalog BOXED SETS. For example, take the LAUREL AND HARDY
boxed set (region 2). I can get the scan for the main box artwork
and information -- but it is impossible to catalog the 20+ individual
discs inside because they aren't sold separately. If this was
DVDPROFILER, I could have easily been able to obtain information
for each disk inside thanks to other members who submitted that
information to the database.
Thirdly, take a title like the Collector's Edition of Animal House.
Since it is no longer in print, there is no record of it on any of the
Amazon type of sites. This is a HUGE problem for most of us that own
many titles that have gone out of print long ago.
It seems that I am taking a huge step down from DVDPROFILER
for DVDPedia. However, I am trying to rid myself of Windows
completely, so it leaves me little choice.
If anyone can help me overcome the obstacles I noted above,
I would be very happy to re-examine this program on those merits.


text:
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The WT2000 digital powermeter series has been designed with emphasis on basic performance (bandwidth, accuracy, response speed, and noise immunity) from the viewpoint of measurement of electrical quantities. The broad range of functions of these power analyzers enable them to be used in various fields of applications.
Measure characteristics of devices that generate, transform or consume electricity. Also called power meters or wattmeters, these devices measure parameters such as true power (watts), power factor, harmonics, and efficiency.


text: University of Cambridge students researching synthetic bone tissue use LEGO MINDSTORMS to automate the generation of new tissue samples. Repeatedly dipping a sample into various solutions builds up the compound to be tested, which is something perfectly suited to for automation. To promote its international Science Fair competition, Google created a short video highlighting the project. [via PSFK]


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Today students will to have the majority of the hour to work on their Gatsby Soundtrack Projects, which are due at the start of next class period. Because of the extracurricular activities at this point in the school year, I decided to make students a bargain to give them class time to work on this project. In exchange, they promised to give their maximum effort during class. In light of this, I will spend the first minutes of class reminding students of this agreement. I will also answer any questions that students may have before getting started on their projects.
Next, students will work independently on their projects using the Gatsby Soundtrack Project Handout and my sample Thinglink project as examples. While students are working, I will check in with students individually to answer questions, give suggestions, and keep students on track.
Check out the resources for a student's sample project, which was truly outstanding!
When these projects are completed for class next time, I'll use the Great Gatsby Soundtrack Digital Rubric that I created to quickly and easily grade student work. I love turning rubrics into Google Forms, because the spreadsheet response page can be set to quickly and automatically add up points earned! (Gotta love when technology can take the math out of grading!)
Since students have had so much time to independently work on their projects today, I have added additional elements of self-assessment, evaluation, and reflection to today. Just as teachers are accountable for their teaching, students should be accountable for their work in class as well. First, students will use the rubrics contained in the project guidelines handout to score the work so far and make notes for revision that they need to complete tonight.
Then, they will take a few minutes to truthfully fill out the Gatsby Soundtrack Progress Check Form. I gather feedback about effort and time spent pretty routinely (like on every exam I offer and many of the quizzes), so students are aware that I don't use this information to punish them. Instead, I find it to be more effective to use the information to figure out ways of better serving students. If students know that there's not really recourse to not studying or giving little effort to the reading assignments, they are more likely to answer these questions truthfully. These truthful responses are the ONLY way that you can really tell the difference between students that didn't give much effort reading and students that tried REALLY HARD, but just didn't understand the assignment. That data is extremely valuable to me!
Getting students in the habit of evaluating their own effort is also a really important piece of modeling successful working habits. By requiring my students to reflect on their progress, effort, and time management, they will be forced to consider their own obligations as learners. The more students do this, the more likely they are to start putting together those corresponding relationships that we ALL know exist (like little effort leads to lower grades, lack of studying leads to lower grades, and higher effort leads to higher grades). My hope is that some day students can incorporate these evaluation strategies into their other coursework and into their lives to make themselves more reflective and productive!
In the last minutes of class, I will direct students to the Research, Job Shadowing, Modernism, & Gatsby Exam Review Guide. We have been reviewing most of this material by using it in our day-to-day classes, but the chart on the second page will need to be completed in order to be ready for our test next class period. I also linked all of the pertinent review materials to this review guide to help students sort through their documents more quickly to prepare for the test. Though there are only two components that need to be filled out to receive credit, I will caution students that they should look through each attached document to completely review for the test.
Next time I will answer any questions about the review guide before we take our test. Then, I'll start the long journey of grading their Gatsby Soundtrack Projects!


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Welcome to Ramapo Mountain State Forest! Today we are going to be hiking near a portion of Ramapo Lake, see outstanding views and explore old ruins!
Ramapo Mountain State Forest extends six miles between Pompton Lakes and Oakland NJ and is maintained by the NJ Division of Parks and Forestry. Ramapo Mountain Reservation is located to the east of the park and Ringwood State Park is located to the north. These three parks form a combined 10,000 acres of protected forest.
Virtual Hike
Today's hike will be an estimated 2.9 miles. We will be using the above trail map (taken from the NJ DEP's website) to help us find our way through the woods. Ramapo Mountain State Forest trails were built by the New Jersey Youth Conservation Corps in 1978 and are now maintained by volunteers of the NYNJ Trail Conference.
From the parking area off of Skyline Drive in Oakland, let's head past the kiosk and head to the yellow blazed Hoeferlin Trail. The 6.0 mile Hoeferlin Trail, formerly called the Suffern-Midvale Trail, is named after Bill Hoeferlin, who was a well known north Jersey trail builder and map maker. Ready? Let's go!
As we begin our hike a small pond appears to our right which forms the start of a Ramapo River tributary we will be following (and crossing) as we head south on the Hoeferlin trail.
Just past the pond we spot Witch Hazel in bloom off the trail. Witch Hazel is one of the last native plants to flower in the fall and is unusual because it's conspicuous yellow flowers stay in bloom even after the leaves have fallen off.
As we walk the only noise we hear besides the crunch of newly fallen leaves under our feet is the sound of the Ramapo River tributary flowing nearby.
Continuing south we find Sassafras in fall colors. Sassafras has three types of leaves: Solid, Three Prong and Mitten Shaped. Click here to view pictures and descriptions of this unique tree! All parts of Sassafras are fragrant.
Continuing south we cross over the Ramapo River tributary and find some Mile-a-Minute weed growing at our feet. Native to eastern Asia, Mile-a-Minute is an established invasive species in New Jersey and is capable of forming a monoculture excluding native plants.
Continuing south the Hoeferlin trail briefly becomes combined with the blue blazed MacEvoy trail coming from the east.
The MacEvoy trail is named for Clifford E. MacEvoy who was a wealthy contractor of large public works. MacEvoy helped conceive and construct the nearby Wanaque Reservoir. In the 1920's, MacEvoy bought property in the Ramapo Mountains to form the Bergen County Hunting and Fishing Club. MacEvoy's estate was sold and purchased by the State of NJ using Green Acres and federal funds in 1976 and became what is now known as Ramapo Mountain State Forest.
Heading northwest on the dual blazed Hoeferlin/MacEvoy trail we see Ramapo Lake before us. Here the Hoeferlin trail leaves to the south and we continue on the Blue Blaze MacEvoy trail which becomes a paved road. The 120 acre Ramapo Lake is the centerpiece of Ramapo Mountain State Forest. Fish such as Largemouth Bass, Yellow Perch and Pickerel among other species are found in the lake. Ramapo Lake was originally a 25 acre pond known as Roten Pond. ("Roten" is Dutch for Muskrat). English translation corrupted "Roten" to "Rotten" Lake. The pond was later dammed to form the present Ramapo Lake.
After passing a private residence and the Cannonball Trail to our right we come to the 1.0 mile White Blazed Castle Point Trailhead.
Leaving the MacEvoy trail we turn right to head north on Castle Point.
Almost immediately Castle Point proves to be an uphill challenge.
Stopping we can see glimpses of the Wanaque Reservoir to the west. The Wanaque Reservoir was constructed in 1928 and is the second largest reservoir in NJ. Water is received from the Pompton, Ramapo and Wanaque Rivers. After enjoying the view, let's continue our climb on Castle Point.
As we walk, a wall appears with the white blaze of the castle point trail. Let's carefully climb the wall over the rocks.
Wow! What's this? A medieval castle in the middle of the woods? The ruins we see before us were known as Van Slyke Castle. The ruins stand 350 feet above Ramapo Lake on Fox Mountain.
The Castle (aka Foxcroft) was a stone mansion built by a William and Alice Porter in 1909 as their summer home. William died in 1911 and Alice died in 1940. The mansion sat empty for years until vandals broke in and torched the mansion in 1959 giving the appearance we see today.
Leaving the castle behind, we head north on the Castle Point Trail.
A short distance from the ruins of the castle we come to the ruins of the castle's swimming pool.
Leaving the pool behind we arrive at the Ramapo Water Tower which provided water to the Van Slyke Castle. The water tower is still in great shape.
Stopping to catch our breath we look behind us to see the distant Ramapo Lake.
Looking east we see the towering skyscrapers of Manhattan in the distance just visible to the right of High Mountain.
Heading northeast on the Castle Point Trail we turn around one last time to say goodbye to Ramapo Lake which appears even further in the distance.
We've now arrived at the end of the Castle Point Trail. Ahead of us is a paved road leading to private residences nearby. Let's turn right heading south on the paved road skirting the Cannonball Trail.
A Red and White Trailhead (Skyline Connector Trail) appears to our left. This is our route back to our cars!
The Red White Trail is a brief pleasant trail…
…which ends too soon at the parking lot where we began. I hope you enjoyed this virtual tour of Ramapo Mountain State Forest and that it inspires you to check it out for yourself!
Directions (As per the NYNJ Trail Conference webpage)
Take Interstate Route 287 to Exit 57 (Skyline Drive) and proceed north on Skyline Drive for about one mile to the upper parking area for Ramapo Mountain State Forest on the left side of the road, just beyond milepost 1.4, opposite the entrance to Camp Tamarack.
Hiking/Ecology Books!
1.Eastern Deciduous Forest Ecology and Wildlife Conservation – This book is a useful tool for anyone who wants know or hopes to help one of North America's great natural resources!
Click here for more information!
2. Don't miss The Highlands: Critical Resources, Treasured Landscapes! The Highlands exemplifies why protection of New Jersey's Highlands is so important for the future of the state. It is an essential read on the multiple resources of the region.
Click here for more information!
3.60 Hikes Within 60 Miles: New York City: Including northern New Jersey, southwestern Connecticut, and western Long Island – Packed with valuable tips and humorous observations, the guide prepares both novices and veterans for the outdoors. From secluded woods and sun-struck seashores, to lowland swamps and rock-strewn mountain tops, this practical guidebook contains all the information needed to have many great hikes in and around New York City.
Click here for more information!
4. Take a Hike New York City: 80 Hikes within Two Hours of Manhattan – In Moon Take a Hike New York City, award-winning writer Skip Card shows you the best hikes in and around The Big Apple—all within two hours of the city.
Click here for more information!
Feel free to comment below with any bird sightings, interesting plants, memories or suggestions! Thank you and have fun exploring!
Click Here to check out the latest bird sightings at Ramapo Mountain State Forest!


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C2G 20ft 4K HDMI Cable with Ethernet - High Speed - In-Wall CL-2 Rated
Due to its limited shelf life or other concerns, we do not accept returns on this product unless it is damaged, defective or incorrect due to an error on our part.
Product Description
C2G 20ft 4K HDMI Cable with Ethernet - High Speed - In-Wall CL-2 Rated - The Select High Speed HDMI Cable with Ethernet is the perfect solution for connecting multimedia source devices in home theater, desktop or commercial audio video applications requiring high speed HDMI features. The CL2 rated cable jacket is designed to meet the requirements for in-wall installations. The Ethernet capabilities of the cable allow a user to connect multiple Ethernet enabled HDMI devices through a single Ethernet connection. Experience the latest HDMI features including:
4K@50/60, (2160p), which is 4 times the clarity of 1080p/60 video resolution
3D video, Deep Color and x.v. Color™
Dolby® True HD, DTS-HD Master Audio and up to 32 audio channels for a multi-dimensional immersive audio experience
Up to 1536kHz audio sample frequency for the highest audio fidelity
Simultaneous delivery of dual video streams to multiple users on the same screen
Simultaneous delivery of multi-stream audio to multiple users (up to 4)
Support for the wide angle theatrical 21:9 video aspect ratio
Dynamic synchronization of video and audio streams
CEC extensions for control of consumer electronics devices through a single control point
This fully-functional, high bandwidth cable is tested to perform at industry standards and is backed by a lifetime warranty.
Product Specifications
Brand NameC2G
Cable CharacteristicStacking Cable
Cable Length20 ft
Cable TypeHDMI
Connector on First End1 x HDMI Male HDMI 2.0 Digital Audio/Video
Connector on Second End1 x HDMI Male HDMI 2.0 Digital Audio/Video
Device SupportedAudio/Video Device Home Theater System Switch
Featuresx.v.Color Consumer Electronics Control (CEC)
Limited WarrantyLifetime
Manufacturer Part Number50632
Product Name20ft Select High Speed HDMI Cable with Ethernet 4K 60Hz - In-Wall CL2
Product TypeA/V Cable


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Contribute to ReadWriteThink / RSS / FAQs / Site Demonstrations / Contact Us / About Us
ReadWriteThink has a variety of resources for out-of-school use. Visit our Parent & Afterschool Resources section to learn more.
Home › Parent & Afterschool Resources › Podcast Episodes
Episode 67 — Teens and Trauma
|6 – 12
|Podcast Series
|Text Messages: Recommendations for Adolescent Readers
See all episodes in this series
iTunes Subscription
|Original Air Date
|Published November 08, 2013
Music in this podcast is courtesy of Scott Andrew.
Episode 67 Teens and Trauma
Young adult literature about teens and trauma provides a window into mental illness and the toll it takes on young people. Stories of teens who are dealing with depression, anger, or the wish to die can be difficult to read, but they are important. They give voice to a particular kind of suffering, and they help us develop a deeper understanding of emotional pain. Just as important, they show us how people survive that pain and begin the process of healing. Tune in to hear about six new novels that focus on teens, trauma, and mental illness.
After listening to this episode, be sure to print out this list of recommended titles to take to the library or book seller.
Books featured in this episode:
- Dr. Birds Advice for Sad Poets by Evan Roskos (Houghton Mifflin, 2013)
- Wild Awake by Hilary Smith (Katherine Tegen Books/HarperCollins 2013)
- More Than This by Patrick Ness (Candlewick, 2013)
- Forgive Me, Leonard Peacock by Matthew Quick (Little, Brown, 2013)
- Reality Boy by A.S. King (Little, Brown, 2013)
- We Were Liars by E. Lockhart (Delacorte, 2014)


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Heads of States Summit in Istanbul has been a first among the World Water Fora. It was a crucial component of the Political Process. Among 12 Heads of States/Governments; Abbas El Fassi (Prime Minister of Morocco), Prince of Orange Willem-Alexander of the Netherlands, Celal Talabani (President of Iraq), Albert II (Prince of Monaco), Naruhito (Crown Prince of Japan) and Abdullah Gül (President of Republic of Turkey) attended the Heads of State Summit on 16 March 2009. The meeting aimed to be a high-level appeal for action to goverments around the world, citing the importance of water in development. The 'Istanbul Declaration of Heads of State on Water' as the outcome of this process covers general principles and values by pointing out the adaptation measures for global climate change. The importance and urgency of taking action for implementing necessary tools make the grounds of the Declaration, that will lead to solidarity, security and adaptability.The outcome of the Heads of State Summit, was endorsed as the 'Istanbul Declaration of Heads of State on Water', can be viewed from the CMS.
Heads of State
Local Authorities


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Andrew Mark receives the 2015 Günter Petzow prize for his contribution to the development of nanoGLAD and its applications (e.g. Nature Materials 12, 802).
Andrew Mark
Alumnus award: Our lab alumnus Assist. Prof. Bahareh Behkam at Virginia Tech in USA received the National Science Foundation CAREER award from the Biomedical Engineering program in 2015. Her award will focus on investigating immune cell-bacteria interactions in the cancer tumor microenvironment.
Metin Sitti
Taewon Seo and Metin Sitti received the IEEE/ASME Best Mechatronics Paper Award due to the paper on tank-like modular climbing robots using elastomeric dry adhesives.
Metin Sitti
Uyiosa Abosomwan and Metin Sitti received the Best Poster Award in the Adhesion Conference due to the research poster on contact self-cleaning mechanics of gecko-inspired adhesives.
Metin Sitti
Paper award: Tian Qiu, Debora Schamel, Andrew G. Mark, and Peer Fischer's paper "Active Microrheology of the Vitreous of the Eye applied to Nanorobot Propulsion" is the "Best Automation Paper Award - Finalist" of IEEE International Conference on Robotics and Automation - ICRA 2014. (June 2014)
- More Information
Tian Qiu Debora Schamel Markus Maier Peer Fischer
Andrew Mark, John Gibbs, John Lee, and Peer Fischer win the Ground breaking contribution award for their paper "Growth of chiral nanoparticles" at the International Conference on Chiroptical Spectroscopy in Nashville, TN, USA, 12 June 2013.
- More Information
Andrew Mark John Gibbs Tung Chun Lee Peer Fischer


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Available In
31 Leathers
4 Feet Colours
1 Footstool Size
Prices From
Available In
31 Leathers
4 Feet Colours
1 Footstool Size
Prices From
There are four finishes available on all of our upholstery ranges; A light, mid, dark and black finish.
In most cases, the Dark finish works well with the majority of leather and fabric colours. However, the Light and Mid finishes are particularly good with our Willow leather and other lighter colour materials.
All of our feet are made in Derbyshire from solid ash ensuring the very best on which your sofa will stand for many years to come.
If you require a specific foot finish, we can colour match too. For more information please contact us at firstname.lastname@example.com or call 01629 704 704.
All our footstools are handmade to order, therefore we are currently quoting 8-10 weeks to make and deliver your order. Please bear in mind that this is only an estimated timeframe and is not guaranteed. If you have any time-specific requirement, please call our Sales team on 01629 704 704 or email
From payment of your deposit and confirmation of your order your lead time will begin. At round the 6 week mark are despatch team will be in contact to inform you when you items is made and that delivery is being arranged. We do most of our deliveries Monday to Friday between 9am and 4pm but for a small surcharge evening and weekend deliveries can be organised if necessary. Please let us know when you order so that we can arrange this for you.
We work in partnership with several trusted and experienced third party logistics teams, all of which provide a two man delivery service, which includes situating you furniture in the desired room and taking away any packaging for recycling. Your delivery team will contact you either the evening before or on the morning of the delivery to give you an 2-3 hour delivery window. If requested, they can also give you an call when they are close by to give you an update on their progress.
Following placing an order, we may also need to send you a simple delivery questionnaire to help ensure that any large pieces of furniture can be easily delivered into your home. We'd hate to arrive and not be able to fit you're lovely new furniture in!
Please note all deliveries require a signature from an adult on delivery, please check over you furniture and make sure you are happy with everything before signing. If you have any questions up on receiving your order, please don't hesitate to call our service team on 01629 704 704 or email
We understand its a big decision ordering a sofa or dining table online, especially when you are unable to visit us beforehand. That's why we try and pack our site with as much information about our furniture as possible. In addition to that, we wanted to give our customers complete peace of mind when ordering. That is why we built our 21 days FREE returns policy.
Simple and straightforward; if for any reason you're not 100% delighted with your Authentic furniture when it arrives, just let us know and we can either take it away then and there, or we can come back and collect it, free of charge.
As long as you let us know within 21 days from the date of delivery, we will refund you in full, including any initial delivery cost. All we ask is that the item(s) being returned are unused, undamaged and in the same condition as they arrived in. For more information please see our terms & conditions. Alternatively, call us on 01629 704 704 or email firstname.lastname@example.com.
Our upholstery workshop is located in Long Eaton, Derbyshire which is regarded as the home of British upholstery due to the history and time-served craftsmen that work at numerous workshops within the area.
Our team are passionate about doing it right or not at all; they follow the traditional methods of upholstery which to this day remain not only the best but also the right way to do things. This passion and love for their trade are what make them such a perfect fit to our Authentic philosophy.


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Take a breather on your Wild Atlantic Way adventure to experience Mizen Head. Here, at the edge of Europe, there's a wealth of maritime history to uncover.
Before you reach Mizen Head, the picture-perfect village of Durrus is the last vestige of civilization before raw nature takes over. Here, on Ireland's most southwesterly point, awe-inspiring ocean panoramas strike you at every turn.
Mizen Head stretches out dramatically into the swirling Atlantic Ocean, amidst sea cliffs and crashing waves. But in a testament to man's determination, the Mizen Head Signal Station has stood strong against the forces of nature for over 100 years.
The station was built to warn ships at sea of the treacherous rocks that lie close to the shore here. Today, an award-winning maritime museum has been built near the signal station to extol its epic past as a seafarer's lifesaver.
A light in the dark, the Mizen Head Visitor Centre is positioned high on a cliff. Inside are all sorts of exhibits and maritime paraphernalia, such as an automatic weather station, a scale model of the dramatic Fastnet Rock Lighthouse, and a navigational aids simulator, along with an amazing photographic collage of the wildlife that can be found just outdoors on Mizen Head.
From the centre, you move forward to the actual signal station. But to get there, you must trek down the famous 99 steps and some of Ireland's most dramatic coastal paths. If you're looking for thrills, you've found them! And let's not forget the high arched bridge that connects the signal station to the mainland. Cross this bridge at the mercy of the elements, but be sure to peek down. You might just see seals, dolphins and hump-back whales splashing below. In the skies above are gannets, kittiwakes and choughs – the bird migration path is just a mile offshore. And under the waves the sea caves shelter the remains of L'Impatiente, a French frigate from fleet of the 18th-century Irish revolutionary leader, Wolfe Tone.
At the signal station explore the Station Keeper's Quarters, the engine room, the Marconi Radio Room, the Mizen Map collection and an underwater wildlife exhibition. Make sure to gaze westwards, where you'll also be greeted by the illumination of the Fastnet Lighthouse. Known as "Ireland's teardrop", this famous and poignant landmark was the last sight that emigrating Irish people would see of their beloved Ireland as they left for foreign shores by sea.
Back over the bridge and to the visitor centre, grab a bite at the Mizen café. And with your newly found insight into Ireland's maritime history, you're ready to get back on your Wild Atlantic Way adventure.
Geographical coordinates: Latitude 51.4503; longitude 9.8194 (note, if you use your car's GPS to go directly to this point, you may not always remain on the Wild Atlantic Way route.)
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After sampling some of culinary delights of Kinsale, set your sights further west and discover the Old Head of Kinsale....
Facing out onto the Atlantic Ocean, Killary Harbour is in the heart of Connemara
Crystal clear waters, sandy white strands and ancient secrets set in stone: explore the captivating sights of County...
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For more information on travel, accommodation and attractions have a look at our brochures and maps.
If you're a visitor from the island of Ireland you may want to visit one of these sites… Otherwise proceed to Ireland.com
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