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Fully adjustable Arms: Height-, width-, andpivot-adjustable arms are the absolute best. This option allows you to move the arms up and down in a 4" range that allows the arms to be 7-11" above the seat. Arm depth adjusts approximately 3" to enable user to get closer to worksurface and have a pivot range of 30°.
At A Glance: 11 studies, 732 test participants, 4 universities and 27 scientists.
What happens when you assemble a team of ergonomic experts and ask them to figure out how to make the world's best performance seating?Concerned about the rising incidence of back problems, they used LED lights and time-lapse photography to record how people's backs behaved when they sat in chairs. They continued their research over four years, and 732 test participants later, they had answers.What their research revealed became Steelcase's rule book for designing the Leap Work Stool.What's To Like:
What's Not to Like:Once you buy a stool you're committed - you'll be sitting at a higher desk and that's that. Also, the starting price on this stool is over $900, which is pretty steep. You can get a lot of great office stools with some of the same features for a lot less dough. But that doesn't mean you should. This could be the best stool, and the price tag shows that Steelcase knows it.The Bottom Line:It's hard to picture any stool being more comfortable or better designed than the Leap Work Stool. As it is, the price tag isn't pretty but the stool is. And the ergonomics of the back and seat are hard to beat. This is high quality for low dollar.Features:
DimensionsOverall: 46-54" h x 27" w x 24.75" dSeat height; 22" to 30"Arm height: 7" to 11"Arm width: 13" to 20"
Live BackThe Leap Stool's back changes shape to support the entire spine. This can reduce the chance of lower back sag and a hunched posture, which may weaken disc walls, stress back ligaments and cause deterioration of the spine.
Thermal ComfortThanks to slats in both its back and seat, and the special foam it uses, the Leap Stool offers excellent "breathability." It effectively controls the balance of heat and moisture so you stay comfortable.
Adjustable Seat DepthPeople don't fit neatly into average body sizes. leg and torso lengths can vary independent of a person's overall height. Adjustable seat depth accommodates different body shapes for long-term comfort.
Lower Back FirmnessLower back firmness control enables you to set a constant amount of firmness to help maintain your lower spine's natural curve.
Height, Depth, Width and Pivot ArmsArms telescope in and out, move forward and back, pivot and adjust up and down so you can find a natural position that comfortably supports the wrists, forearms, shoulders and neck.
Natural Glide SystemAs you recline, the seat glides forward so you can recline without leaving your vision and reach zone, so you stay oriented to your work. This encourages more varied postures so there's less static load on your spine.
Flexible Seat EdgeWhen you recline or lean forward, the seat edge flexes to relieve pressure on the back of the legs.
Upper Back ForceUpper back force control enables you to set the amount of ''push back'' that you desire as you recline, regardless of body size. So you'll receive just the right amount of recline support.
The Steelcase Leap Work Stool is also known by the following manufacturer item numbers: 46267179, 46267179S.
Materials:Powder-coated steel, glass-reinforced nylon, polypropylene (base/frame) and 100 percent polyester fabric or semi aniline leather upholstery (seat/back). Assembled in the USA.Dimensions:Overall: 46-54" h x 27" w x 24.75" dSeat height; 22" to 30"Arm height: 7" to 11"Arm width: 13" to 20"
Whatever you need to accomplish in your home office, Steelcase can provide you with the tools to do it better, faster and more effectively. That's because they're passionate about unlocking the potential of people at work. It's the fundamental principle on which the company was founded in 1912, and it's being brought to your home office today. Headquartered in Grand Rapids, Steelcase is an international company with approximately 13,000 employees worldwide, manufacturing facilities in over 28 locations and more than 800 dealer locations around the world.
The Steelcase Leap Work Stool comes with free standard shipping for destinations within the contiguous United States.
For additional information, please see our shipping and delivery policies page.
Frame and structural components come with a lifetime warranty. Glides and pneumatic cylinder comes with a 10 year warranty. Fabric comes with a 5 year warranty.


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Europe faces an interesting set of immigration challenges and opportunities: Demographic pressures as many European societies age, a lively and at times tense policy and political debate over questions of identity and immigrant integration, and a unique policy environment that has knit 28 European countries together with regards to the management of outer borders, asylum, and other immigration-related topics. MPI has long conducted research and analysis of European policy on topics ranging from labor mobility and border security to immigrant integration, citizenship, and foreign qualifications recognition, which can be found below.
For years, Germany has been concerned about losing its top minds to the United States. While highly skilled individuals are leaving for the U.S., most of the increase is accounted for by temporary migrants, as Claudia Diehl of the German Federal Institute for Population Research and MPI's David Dixon reveal.
In search of a better life, thousands of Nigerian women have signed emigration "pacts" with smugglers before going to Europe, where they are coerced into prostitution. Jørgen Carling of the International Peace Research Institute in Oslo explains.
Over one million Roma, Europe's largest ethnic minority, became EU citizens in May 2004 when eight former communist states joined the EU. But their second-class status persists, as Arno Tanner of the Finnish Directorate of Immigration explains.
Since the 1970s, Norway has become home to thousands of non-European immigrants and refugees. MPI's Betsy Cooper takes a detailed look at how the country seeks to control migration while keeping the door open to labor from an expanding Europe.
Denise Efionayi, Josef Martin Niederberger and Philippe Wanner of the Swiss Forum for Migration and Population Studies explain how Switzerland, with one of the highest percentages of foreigners in Europe, is responding to a variety of migration challenges.
This report examines granting local voting rights in municipal elections to resident non-nationals.
Over 100 million migrants live in the more developed regions of the world, including nine million in Northern Europe, 22 million in Western Europe and 38 million in the United States. This report takes a closer look at the challenges of immigration for Western countries.
More than half of all the states in the world, countries of immigration as well as emigration, now tolerate some form or element of dual citizenship. This report goes beyond statistical trends to the heart of these changes and how best to think through the policy answers.
This report looks at how different citizenship policies produce different integration outcomes. The appropriate policy, therefore, depends directly on what policymakers want to achieve.
This Fact Sheet outlines the common rules and policies of Schengen Member States that have abolished controls at internal borders, the regulations for EU and third-country nationals who wish to enter and reside in the Schengen Area, and the function and mechanism of the "Schengen visa."
This brief examines the role of intercultural dialogue as a tool for strengthening relations between European governments and the Muslim community, reinforcing religious freedoms, and tackling issues of racism and extremism.
This report, the product of two workshops held on border management in Belgium and Texas, addresses three arenas of significant change shared by the United States and the European Union: 1) new government organizations for controlling borders; 2) the use of information technology to secure borders; and 3) visa‐free travel policies.
This policy brief outlines the causes of educational disadvantage among young children of immigrants and explores strategies for improving their educational and socioeconomic outlook.

subset: commoncrawl


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ELIZABETH A. TYNDALL, 67, of Oak Street in Plattsburgh, died Tuesday, June 18, 2013, at Fletcher Allen Health Care in Burlington, Vt. She was born in Plattsburgh on Feb. 9, 1946, the daughter of Eugene and Lena (Beaudin) Devins. In accordance with Elizabeth's wishes, there will be no calling hours. Services will be held at the convenience of the family. Arrangements are entrusted to the Brown Funeral Home, 29 Broad St. in Plattsburgh.
Death Notices
June 23, 2013
Elizabeth A. Tyndall


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The MU School of Law offers a collegial environment, reinforced by a small student body and a low faculty-student ratio. The intimacy of this setting, coupled with reasonable cost, consistently high bar passage rates, a network of alumni around the globe and access to top scholars in the legal world, make MU Law one of the best values in the nation.
Degree Programs
An outstanding faculty with award-winning teachers who rank consistently high in scholarly productivity and impact.
Students rave about the friendly staff and great study space in the MU Law Library.
8:15 – 8:30
Introduction and Welcome — Dean Dessem
8:30 – 10:00
Panel I: Special Interest Influence: Balancing Independence and Accountability
|Panel I will discuss the ways special interest is manifested in the selection and election of state judges, whether through political parties, contributors, or other constituencies. Of particular importance to the discussion of this panel is how state judicial selection systems are structured to avoid undue influence while providing both judicial independence and a measure of accountability.
Courtroom in Hulston Hall (ground floor)
Faculty Moderator
Student Facilitator
10:30 – 11:30
2009 Earl F. Nelson Lecture
Bush Auditorium in Cornell Hall (ground floor)
Please note that the lecture is a ticketed event. Due to high interest in this event from law school students and faculty, there are no tickets available for seating in Bush Auditorium where Justice O'Connor will be delivering her speech. However, live video from the lecture will be shown in the overflow seating area located in Room 115 of Cornell Hall. Please Register if you plan to attend the live video presentation of Justice O'Connor's lecture from the overflow seating area.
1:45 – 3:15
Panel II: Retention Elections in a "Merit Selection" System: Balancing the Will of the Public with the Need for Judicial Independence and Accountability
|Panel II will discuss the measures taken and proposed to structure meaningful retention elections in "merit selection" systems under the influence of increasing advertising campaigns. Of importance to this panel are the meaningfulness of judicial performance evaluations and the effects of these elections on judicial independence, accountability, and free speech.
Courtroom in Hulston Hall
Faculty Moderator
Student Facilitator
3:30 – 5:00
Panel III: The Fallacies and Fixables of "Merit Selection" and the Constituencies that Support Missouri Plan Reform
|Panel III will discuss the strengths and weaknesses of the Missouri Plan, including special interest influence on nominating committees, reform efforts and alternatives, and the constituencies involved in the "Missouri Plan" debate.
Courtroom in Hulston Hall (ground floor)
Faculty Moderator
Student Facilitator


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Brinno Product Ratings - Best Rated Brinno Products - Sort by reviews count (low to high)
- Brinno Categories
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Discover what customer just like you thought of Brinno products. Explore Brinno ratings, reviews, advices and compare customer feedback. In addition to Brinno reviews, recommendation for Digital Camera Accessories, Digital Cameras, Security Products and Security Products Accessories are available for your assessment.
Would you like to share your opinion and provide buying advice for Brinno products? Then fill out a Brinno review today. If you would like to participate in a discussion of Brinno product, visit our OpticsPlanet discussion forum. OpticsPlanet is an Authorized Dealer for Brinno. We offer the largest selection of Brinno Digital Camera Accessories, Brinno Digital Cameras, Brinno Security Products and Brinno Security Products Accessories with full manufacture warranty, discount pricing, outstanding customer service and Free Shipping on orders over $29.95.


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Neighborhood (5)
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"An upscale, rustic setting in a magnificent turn-of-the-century hunting lodge a lá Ralph Lauren. T...
This tri-level establishment in an old TGIF, handsomely refitted in dark brown woods, can seat 190 d...
With several successful restaurants already operating around the country, McCormick & Schmicks ...
"The Detroit area's original 'Key West' type bar. 'Home of the Perfect Margarita' from Jimmy Buffett...
The clubhouse-like dining room has a golf theme, lots of wood and brass, and white linen swathed tab...


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Skip to Content
Home > Maps > Maps
Permits will go on sale in August 2014. A letter will be sent in July for those qualified to purchase a permit.
Scooters and Motorcycles A Permit is required for ALL vehicles parking on the Vanderbilt University Campus. Scooters and motorcycles are not allowed to operate on sidewalks, walkways or simular pathways. See Policy: policy map
Office of Traffic and Parking · Wesley Place Garage, 2043 Scarritt Place, Nashville, TN 37203Hours: 7:30 a.m. to 4:00 p.m., Mon through Fri; Closed 2:00 p.m. to 3:30 p.m. on Tuesday; closed holidays.
University Central Parking Phone: (615) 322-2554 · Fax: (615) 343-1975 · E-mail: email@example.com
Medical Center Parking Phone: (615) 936-1215
University Web Communications


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Administration & Finance
Administration & Finance
Unless otherwise specified in collective bargaining agreements, permanent staff are subject to a six-month probationary period. During that period, employees may be terminated for any reason without a showing of cause and without recourse to any grievance procedure.
Administration & Finance
The University of Montana-Missoula
University Hall 126
406.243.4676 / fax: 406.243.5537


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High Content Screening
Molecular Devices® provides the complete workflow solution for high-throughput microscopy and high-content screening, facilitating image acquisition through analysis and data management.
High Content Imaging Systems
|ImageXpress® Micro XLS System for fast and flexible widefield imaging
|ImageXpress® Ultra System for true laser scanning confocal imaging
|ImageXpress® Velos System for high-speed, large-format imaging
High Content Analysis Software
|MetaXpress® Software for turnkey, flexible, and powerful analysis
|AcuityXpress™ Informatics Software for visualization and hit identification
|MDCStore® Solution for streamlined data management
About High Content Screening
High content screening utilizes automated, high-resolution microscopy systems to assay and visualize phenotypic responses in cells. Cells plated on slides or in wells are imaged at high speed, and morphological information is extracted from fluorescent or brightfield images by robust analysis software. In biological research or drug development, high content screening rapidly identifies how small molecules, such as RNAi and drug compounds, affect cell morphology in a quantitative, high throughput manner. Molecular Devices' high content screening portfolio aims to provide ultimate flexibility and performance to help you perform complex assays and shorten time to result.
Gain more insight from wellular to subcellular resolution:
- ImageXpress Micro XLS Brochure
- Complete Imaging Solution Brochure
- MetaXpress Software Data Sheet
- MetaXpress Software Application Modules
- Application Notes
Related Publications
Are you caught up with the latest issue of The Imaging Xpress?


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American Staff
The Moore American
MOORE — A full-day OK-FIRE computer training workshop will be March 16 at the National Weather Center in Norman.
Dr. J.D. Carlson, OSU fire meteorologist and OK-FIRE program director, will direct the workshop. Training will begin at 9:30 a.m. and end at 3:30 p.m., with a break for lunch at the National Weather Center.
"Landowners, fire and forestry professionals and anyone interested in utilizing controlled burns would benefit from this hands-on training," said Heath Herje, Cleveland County OSU extension educator.
The workshop will consist of a combination of presentations and computer exercises in which attendees will obtain hands-on experience by using the website.
In addition to covering the major sections of the website, other portions of the training will include fire detection via satellite and radar, the relationship of drought to fire danger and burn bans.
OK-FIRE is a program of the Oklahoma Mesonet for wildland fire management. OK-FIRE uses the Oklahoma Mesonet for current conditions and an 84-hour forecast to predict weather, fire danger and smoke dispersion conditions.
OK-FIRE is useful for monitoring not only current fire danger conditions, but for suppression strategies on assessing fire-danger potential. With respect to prescribed fire, attendees will learn how to use the system to safely plan for and monitor conditions during a prescribed burn.
"Prescribed fire is becoming more and more important for landowners to consider utilizing as a tool to improve grazing, wildlife habitat and reduce heavy, overgrown fuels, which may lead to wildfires," Herje said. "Many wildfires can be attributed to years of fire suppression and heavy fuel buildup of brush and grass species. The omission of fire as a tool to reduce heavy fuels has created catastrophic events, which may occur under the right environmental conditions."
Registration to attend the OK-FIRE workshop must be submitted by March 9 and can be completed by calling Melissa Moore at 744-8427 or emailing her at firstname.lastname@example.com. Individuals are asked to provide name, affiliation, email address and phone number.
Since space is limited, early registration is encouraged. There is no cost for the workshop. Registrants should, if possible, bring their own notebook computers with wireless connectivity. If that is not possible, notebook computers will be available on site.


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Hey everyone,
Due to increasing job tempo, the blog will remain inactive until early 2013, hopefully. Thanks for everyone's support and I'll be back soon.
Aug 02 2012
Hey everyone,
Due to increasing job tempo, the blog will remain inactive until early 2013, hopefully. Thanks for everyone's support and I'll be back soon.
What fastlane said…
Stay safe.
Thanks for the update, We were getting nervous…
Good to hear you're about still.
Good luck and stay safe.
Good to here from you. Stay Safe.
As above; stay safe and we will be waiting for your return. Miss reading you.
Aha! You're still kicking!
Seriously, dude, deal with meatspace first. We in electronic space can wait.
Do good work!
Stay safe!
Glad to hear from you. I was beginning to think you were abducted by aliens.
Good luck with whatever it is you are off doing. I'll just be sitting here. Waiting for updates…sobbing gently…
What everyone else has said.
Stay safe.
Roger that, standing by.
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Hangar 24 Craft Brewery of Redlands will begin expanding distribution to the San Francisco Bay area on Jan. 15, brewery representatives announced Thursday.
Hangar 24 will be available throughout the Bay Area, including Alameda, Contra Costa. San Mateo, San Francisco, Santa Clara, San Mateo, Lake, Mendocino, Sonoma and Marin counties, brewery representatives said.
Initial release in the Bay Area will include Hangar 24's Orange Wheat, Alt-Bier Ale, Chocolate Porter and Double IPA, along with its seasonal offerings and Local Fields series.
"The Bay Area marks the Southern California craft brewery's largest single distribution expansion with plans to roll out in additional markets throughout 2013," Hangar 24 representatives said in their announcement Jan. 3.
Along with distribution expansion, the craft brewery plans to sponsor 2013 SF Beer Week, Feb. 8 to Feb. 17 at multiple locations in San Francisco, Hangar 24 representatives said.
"We pride ourselves in creating a craft beer that uses ingredients grown close to the brewery," Hangar 24 Craft Brewery's founder and master brewer Ben Cook said. "The Bay Area is our single largest expansion to date and we look forward to serving this culinary rich market and social drinking scene."
For a full list of locations carrying Hangar 24 craft beer, visit www.Hangar24Brewery.com/findbeer.htm. For a full list of California distributors visit: http://hangar24brewery.com/cal_map.htm.
Follow Redlands-Loma Linda Patch on Twitter and Facebook, and sign up for the free daily newsletter here.


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Haley Strode is set to take over TV screens when she stars in Nick at Nite's new show "Wendell & Vinnie," but first, she's taking over the cover of 'Bello' magazine Beauty!
Haley stars opposite Jerry Trainor in the new family comedy which is set to premiere Sunday, February 17 at 8pm. In the Beauty section of the issue, Haley opens up about her style, working on "Wendell & Vinnie" and she shows off some glamorous looks.
Check it out below!00Post a Comment


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The Vulcan 800 cruiser series was first introduced by Kawasaki in 1995. The last year for the Vulcan 800 softail and classic models was in 2006. The 2006 Kawasaki Vulcan 800 Drifter is around 8.1 feet long, 39.6 inches wide, around 44 inches high, and has around 6.3 inches of ground clearance. This 2006 version is very reminiscent of cruisers in the 1940s due to its unique design and paint job. This cruiser comes with a one-piece vinyl seat that is meant for one driver.
The Vulcan 800 Drifter comes with a floorboard for the driver and standard handlebars. The frame of this motorbike is made of steel. The Vulcan 800 comes equipped with a temperature warning light, a speedometer, and a trip odometer. The motorbike also comes equipped with a headlight visor for the halogen headlight. Riders typically choose other types of motorbikes when it comes to off-roading and racing on the track.
Many riders think the Kawasaki Vulcan 800 Drifter from 2006 is safer than most motorbikes currently on the road. The design and touring capabilities of the 2006 Vulcan 800 Drifter stand out compared to other bikes out there. The repair costs on these bikes are usually lower than most bikes. Many riders feel the Vulcan 800 Drifter is more valuable and worth the money when compared to some of the other choices of motorcycles.
Many riders enjoy these bikes because they are relatively low maintenance but have a powerful engine that makes cruising around town an invigorating experience. The valve train and construction of the engine is solid enough to last for several decades with low maintenance. This cruiser is not the fastest motorbike on the ride but it is certainly comfortable. Some bikers have been able to get the Vulcan 800 Drifter up to 90 mph.
Many rides love the Vulcan 800 Drifter because it's easy to ride and easy to handle as well. Riders also like the torque and low-end power accompanied by responsive braking and suspension systems. The Kawasaki Vulcan 800 Drifter reminds many people of classic style cruisers from Harley-Davidson. This is a great starter bike for beginners due to its light weight and responsive handling.


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If you're looking for a dog with a "sweet, exuberant personality," D.B. may be the pup that will make your family melt and want to adopt him.
The 4-year-old Terrier and pit bull mix "has boundless energy" and is a real "charmer," according to Connecticut Humane Society officials. And he loves to play fetch and be outside.
"What a great companion he'll make in an active household," according to the society's website. "He'd love to accompany you on hikes or run around in the back yard. And he'll also love your hugs and want to give you lots of them in return."
D.B. is being trained and will need to continue that training when he is adopted, according to humane society officials. He would be a great companion for children older than 12, as well as other pets, they said.
If you are interested in D.B. or any of the other animals at the Connecticut Humane Society, log onto its website to see a gallery of all the adoptable pets and to learn about the adoption rules and procedures.
A 9-year-old domestic shorthair Max is also available for adoption.
The Connecticut Humane Society is located at 701 Russell Rd. in Newington and its phone number is (800) 452-0114. The hours of operation are Monday through Saturday from 9:30 a.m. to 5:30 p.m. and Sundays from 11 a.m. to 4 p.m.
If you have plenty of pets at home but still want to help out these great animals, the organization is always accepting donations of food, toys and supplies.


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Cables, filters & adaptersClear My Selections
Showing 1 - 11 of 11 Products
Model: 278-025 | Catalog #: 278-025
RadioShack® 500-Ft. Cat5e Cable, UTP 24AWG X 4P (Solid)
Here's the cable you need to install your network.
Availability: In-Stock Usually ships in 1 - 2 business days Find it in your store
Model: SVID2USB2 | Catalog #: 55028232
Startech.com USB 2.0 Video-Capture Cable
Capture high quality video using USB 2.0 transfer rates.
Model: 278-834 | Catalog #: 278-834
100-Foot Cat5e Network Cable
Quickly and easily add additional computers to your home or office network with this 100-Foot Cat5e ...
Availability: In-Stock Usually ships in 1 - 2 business days Find it in your store
Model: 39994 | Catalog #: 55009000
Cables To Go 39994 Laptop-to-USB IDE Connector
This Laptop-to-IDE adapter and USB-to-IDE adapter empowers you to share between laptop and desktop.
Availability: Out-of-Stock Sign up for our back-in-stock email
Model: SV411K | Catalog #: 55008376
StarTech.com StarView 4-Port PS/2 KVM Switch Kit w/ Cables
StarTech.com's 4-Port KVM Switch is a space-efficient, reliable switch for multiPC users.
Model: USB2VGAE2 | Catalog #: 55035163
StarTech.com USB/VGA Multi Monitor External Video Adapter
This external video adapter turns an available USB 2.0 port into a VGA port.
Model: ST128L | Catalog #: 55030958
StarTech.com 8-Port 250MHz VGA Splitter/Distribution Amp
Display VGA video on eight monitors simultaneously with the ST128L from StarTech.com.
Model: AVRIQ-PS2 | Catalog #: 55040872
Avocent® AVRIQ-PS2 Server Interface Module
Connect to your AutoView® server with Avocent's AVRIQ-PS2 Server Interface Module.
Availability: Out-of-Stock Sign up for our back-in-stock email
Model: SV231USB | Catalog #: 55008375
StarTech.com StarView 2-Port USB KVM Switch
Call centers and help desks can run more efficiently with this KVM switch.
Model: GCS78 | Catalog #: 55007474
IOGEAR GCS78 8-Port S/2 KVM Switch
IOGEAR's 8-Port PS/2 KVM Switch helps to reduce the need for redundant hardware.
Model: USB-C5E | Catalog #: 55053536
QVS USB-C5E USB Digital Cat5e Active Repeater
Extend USB peripheral up to 200-ft. using regular Cat5/5e/6 RJ45 cable with the QVS USB-C5E USB Digi...


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Jelqing is a series of exercises you perform in an attempt to enlarge the size of your penis. A lot of controversy and mysteriousness surrounds it because there aren't a lot of sites out there that provide clear information on what it is, what it isn't, and if it works. Most of the sites out there are pushing a product, or are advertising porn sites. We've tried to break it down for you here, without the hype, or the hidden agenda.
Jelqing can be considered a form of male enhancement, although it's all-natural and doesn't require the use of pills, pumps, or any special creams or lotions. That's probably the number one reason why guys are interested in it, and also because it's free to do and doesn't require a monthly membership, or buying a product again and again, other than your choice of moisturizer.
The Claim
Different jelqing programs claim different things. Some say you can expect to see size increases in number of inches, some put before and after pictures, and others make claims on how well you'll be able to perform sexually. They claim that this is something that tribesman pass on to their sons and is the reason they have naturally larger penises than their first world counterparts. You should take all of these claims with a grain of salt and keep a level head, because it's easy to get swept away in the promises of a larger package.
The Hype
The hype comes from so many jelqing programs promising to show you how to do it, and attempting to scare you into thinking you'll do it the wrong way without their secrets or guidance.
The Cost
Jelqing itself is free, but jelqing programs can run from $10-$20 up to hundreds of dollars depending on which program you go with.
The Commitment
In order to see results, you'll have to stick with jelqing for a long enough duration. It can be hard to stay with something like this on a regular basis, especially because you need to find enough private time to perform the techniques every day.
When you read how jelqing works on some of these sites, they make it seem believable and plausible enough that you might be tempted to try it. However, it remains to be proven if it's possible for a fully grown adult to increase the length or girth of their penis by forcing blood into it, and if these techniques actually make that happen. It might have been possible during puberty, when things were still in their growth phase and your penis was growing to the size that it is now. But now that that phase of your life is over, is it even physically possible to expand things?
There seems to be a big divide when it comes to the answer for this. There are those that swear by it, but then again these are usually the same people trying to get you to buy their program. The medical community isn't touching the subject, other than to say that there isn't any clinical basis to it. That doesn't mean it doesn't work, it just means that it hasn't been tested, and isn't recommended by doctors.
Jelqing FAQ
Since this is a topic that a lot of people aren't very comfortable with, and since there isn't one official site on jelqing, there are a lot of questions that go unanswered, or are answered by people with an ulterior motive. Here are some of the most frequently asked jelqing questions.
Is Jelqing Hard?
Jelqing is not very hard, there arne't a lot of complicated moves to it. The complicated part entails learning how to do it the right way, and steering clear of injuring yourself by doing it the wrong way. It's similar to masturbation, as you only need your hands and some lube or lotion to keep things from chafing.
Does Jelqing Cause Damage?
A lot of websites out there that are selling a jelqing program will say that you can cause damage to yourself, including erectile dysfunction, if you perform it the wrong way. Many times they will be trying to scare you into buying their program, or will be trying to get you to by another male enhancement product and they'll be recommending against jelqing altogether.
Does Jelqing Increase Girth?
Many of the techniques seem to emphasize a gain in length, but it stands to reason that you would also experience an increase in girth, as the blood is being forced into all of the cells, not just the ones giving you extra length. However, most of the promises made seem to talk more about adding size to your lenth.
Does Jelqing Increase Length?
This is the main claim, and it is usually quoted in inches when talked about on jelqing pitch pages. The theory is by forcing blood into the glans of your penis you'll be able to increase its length. You shouldn't go with a site that is promising too much, too fast, because it likely isn't going to happen that way. Even by following a daily regimen for an extended period of time, you wouldn't want to expect anything more than an inch.
Is Jelqing Safe?
Jelqing should be safe as long as you don't overdo it, or push yourself beyond your limits. This would mean you would start off slowly, warm up before each session, and stop at any sign of discomfort. What most guys do is try to do too much too fast, or push through pain in an attempt to get the results faster, or get more results. Most quality programs out there will show you how to do it so that you don't get hurt, but there is always a possibility of doing harm to yourself.
Does Jelqing Make You Last Longer?
Premature ejaculation is an entirely separate problem than having concerns about your size. There's not really anything showing that jelqing would effect your ability to last longer. However, if you are overly sensitive, jelqing might get you more used to being hard enough to perform but not so hard that you're ready to ejaculate at any moment.
Is Jelqing Healthy?
Some sites claim that jelqing is healthy, and that it is performed by tribal communities as part of their natural activities, allowing them to have larger sizes than those in developed worlds. It's all about improving circulation, which sounds natural enough, and if done correctly it seems like it would be good for the health of your member.
Is Jelqing Scientifically Proven?
Since there really isn't any profit motive behind jelqing, there aren't a lot of studies being performed to see if it works. If it was scientifically shown to work, there isn't a product that a company could sell to benefit from this research.
Is Jelqing Permanent?
People wonder both if the damage done while jelqing, as well as any results received are permanent. If not doing jelqing made penises smaller, the majority of guys would be in big trouble. So it seems that if you do manage to increase your size, it would stay that way. On the flip side, if you do manage to do damage, you'd probably have to see a doctor in order to get things back to the way they were before, or at least to get a second opinion on things.
How Long Does Jelqing Take For Results?
This one is hard to determine. Although most programs say that you'll be able to see results quickly, that's usually just to get you to buy them. Expect to have to maintain a consistent regimen over a long period of time to get the results you want. Especially if you keep safety in mind, you don't want to do too much too quickly and run the risk of hurting yourself. If you do it, start slowly and work your way up to longer sessions. Don't put a lot of time pressure on yourself, as it really doesn't matter how long it takes, as long as it works.
Some insights from a girlfriend on jelqing & other male enhancement methods.
Final Jelqing Review
Of course it's hard to pinpoint exactly when this practice started, or why it fell out of use when man become more and more civilized. If it makes sense to you to try it, by all means, it's one of the cheapest and most natural ways to go about it.
Our Recommendation
Far be it for us to make a recommendation on what you should do with your penis. Suffice it to say that you have to be careful when you go down this rabbit hole. You don't want to end up doing damage to yourself, or getting duped into a faulty program.
While Jelqing may be free, it is far from being proved as safe. Another option is to try a penis extender. Some extenders have been proven to increase penis size permanently and safely, but make sure you only buy from a trusted company.
What do you think? Does Jelqing work or not?
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Bud's Potato Salad124 Reviews 2 Pics
Prep15 m
Cook20 m
Ready In13 h 20 m
"This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty."
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Adjust Servings
Original recipe yields 20 servings
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
- Slice cooled potatoes and layer in a large bowl or dish.
- In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
- Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
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Reviews (124)Rate This Recipe
I have made this salad 3 times now and everyone loves it. I did make a change however. The first time I made this, I found out that I had no celery seed ( I could have sworn I did!) so I subbed dill weed for it and it's wonderful. I also don't drain all the vinegar mixture as it gives the finished product a kick. You will not be sorry with this recipe.
It seemed very unusual to marinate the potatoes especially with the sugar, but this recipe did not disappoint me. The obligatory, ubiquitous potato salads I have made for years seemed so blah. I had some really yummy potato salad at a salad bar the other night and was looking for a new recipe that came close to it. It seemed like it had celery seed in it and maybe some dill. The potatoes themselves also seemed to have something extra. I scaled this to make only ¼ of the recipe and added some dill weed and sour cream. I only marinated about 4 hours. It was plenty of time for the potatoes to soak up the marinade. It wasn't as sweet as I thought it would be. I also threw in a couple of hard-boiled eggs even though the restaurant version didn't have any. It wasn't exactly like the one from the salad bar. In fact it may even have been better. I actually enjoyed eating the potato salad for a change. I will make this again.
I like this recipe mainly for the marinade. I make my regular potato salad recipe and just marinate the potatoes first. It does make the potatoes softer, so if you like your potatoes a little firmer, maybe this recipe isn't for you. I really like the sweet and tangy flavor the marinade gives the potatoes. It really penetrates the potatoes, so that the flavor isn't all in the mayo mixture. I have made this for family gatherings and have received compliments on it.
Similar Recipes
Hot German Potato Salad III
Restaurant-Style Potato Salad
Octoberfest German Potato Salad
Mom's Mustard Style Potato Salad
Italian Potato Salad
Potato Salad II
Amount Per Serving (20 total)
- Calories
- 377 cal
- 19%
- Fat
- 17.8 g
- 27%
- Carbs
- 51.5 g
- 17%
- Protein
- 5 g
- 10%
- Cholesterol
- 8 mg
- 3%
- Sodium
- 141 mg
- 6%
Based on a 2,000 calorie diet
previous recipe:
Restaurant-Style Potato Salad
next recipe:
Italian Potato Salad


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Feel free to add recipe's as well.
Mine is tie between honey glazed ham and sweet potatoes and marshmallows.
Pumpkin pie, right now. But my answer likely changes every 10 mins or so.
Turkey sucks, thats all I know
I like the variety. Turkey, ham, mashed potatoes and gravy, rolls, green bean casserole, pumpkin pie..
Than turkey sandwiches the next day...mmm...
Mashed potatoes with corn and Gravy on top!!
It sounds stupid but amidst all the great staples of Thanksgiving, what I really look forward to is the basic cheese, crackers, pepperoni, etcetera to start the day off and set the mood.
The teacher teaches you; the master does not teach you, he helps you unlearn.
Chicken nuggets in off brand Louisiana hot sauce.
No Mediocrity
Sexual Turkey.
Deviled eggs baby!!
Whatever they are serving when I get there.


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What are you baking these days? Part III [old]
(Note: There's a newer "What are you baking these days?" thread started. If you have a question or comment about something below, please go ahead and post it. But if you want to add a new thing you're baking to the list, please find the newest thread from this list: http://www.chow.com/search?query=&... -- The Chowhound Team )
Almost hit 200 on Part II, mnosyne reminded me ;-) to start a new one for ease of access. So, those of you in presently cooler climes, those of you who crank up the AC to counteract the oven, and those of you who bake regardless of how hot it gets in the house...what are you baking these days?
Friend's birthday tomorrow. I'm making her a strawberry cake that I originally saw on Chowhound. I wanted to avoid using flavored gelatin, but the blogs I've read say strawberry cakes made without it lack that intense berry flavor. So I am going with it...only...it'll be raspberry jello. I went to two stores and couldn't find anything else. Thanks, Deutschland.
I'm following this recipe, which was posted elsewhere on CH:
Strawberry Cake
2 cups Self rising Flour
3 eggs
1 cup Vegetable Oil
1 Cup Sugar
1 Pkg. Strawberry Jello
1/2 cup Buttermilk
1 1/4 cup of Strawberries , Pureed
Pre heat oven to 350 degrees. Grease and flour two 8 in round pans. Sift flour into a bowl, set aside in another bowl beat eggs then add oil, sugar, gelatin, and buttermilk. stir untill well blended. Add flour to the mixture and blend. Drain 1/4 cup of juice from berries and save for icing. fold in berries . pour in pans and bake for 25 to 30 min, or till browned. Turn out on a rack to cool.
1/4 lb. butter, softened
1 pkg. (8oz) Cream cheese
1/4 cup berry Juice
1 1 lb box Powdered Sugar
Mix all until creamy and well blended.
re: ChristinaMason
I think you encountered the same problem as...
re: ChristinaMason
re: jenscats5
Mine didn't turn out so great. I couldn't find strawberry gelatin, so I had to sub. raspberry. Weird combination of flavors, and it tasted distinctly "fake" to me. I am not sure if the strawberry would be better, but probably. I also had problems with getting one of my layers to bake through.
Ah, baking. I'll stick with my single layer chocolate cakes for a while. Hard to screw up!
I had a bunch of egg whites in the fridge, so I made some Financiers using a recipe on CH. Perhaps I overmixed, but I got only 17 instead of the 24 you are supposed to get, or maybe my mini-muffin pan was too large. I was not overly impressed with the results; they seemed a bit too chewy. They were also unevenly baked; I don't think I needed the baking sheet under the muffin pan. Oh well, another try the next time I have egg whites - should not be too long as I keep making sabayon to help the wifey's sick throat!
re: souschef
re: buttertart
re: souschef
re: souschef
re: sbp
A slew of sabayons left me with egg whites, so I made them again, this time increasing the quantity of the ingredients by 1/3 so I was able to fill all 24 molds.
I left out the baking tray on the bottom, and they got nicely browned, but I am not too crazy about the taste or texture, and they seem a bit too oily, perhaps because there is a lot of butter in them.
Oh BTW I saw almond flour in an Italian deli, and used that instead of the sliced almonds as the guy in the store said that it was just very finely ground almonds.
re: souschef
I often have some almond flour in my freezer, and I really wish all the recipes that ask you to finely grind whole/slivered/sliced almonds would give a weight or measure for the almonds once ground so I could use the preground stuff I have. Some do, but most don't. Also, even when I don't have the flour, I could then use whatever sort of almonds I already have on hand. For the latter reason, I appreciate when they give a weight of almonds before processing, though weights for pre- *and* post- would be most helpful.
re: Caitlin McGrath
re: Caitlin McGrath
Caitlin: Do you have almond flour or almond meal? I buy the meal in the cooler near the bulk bins at Berkeley Bowl. I think it's more grainy that almond flour.
Also, I've never had much success grinding my own almonds. The food processor doesn't get them fine enough (Cuisinart) and blender is just too much trouble - bottom gets almost gummy and top has chunks. A pain to keep dredging up the finely ground ones and letting the pieces get down to the blade. Or maybe I have a defective blender. It IS very old, but it is a Waring and has never given me trouble before.
Had some friends over for cards on Sunday night and couldn't resist making pineapple upside-down cake in my cast iron skillet. It's from my family cookbook and is printed with the following commentary by my Great-aunt Lil: "This was real good in 1950, '51, '52 especially during a game of Canasta, when Jim [my granddad] or Doc [Lil's husband] announced they were hungry. Then Pinky [my grandma] and I started in." Isn't that priceless? :)
Anyhow, it's a pretty standard recipe (though I do use butter rather than the specified shortening/margarine) but turns out perfectly every time! One card-playing guest downed darn near half the cake. I'm happy to post the recipe if anyone's interested.
re: LauraGrace
Adorable. Brings back memories of my family in the late 50's and early 60s. Please do, in direct transcription if possible (since it's your great-aunt's and not copyrighted I expect). I love seeing notes like that on my mom's recipes (I unearthed them during my move and am so happy to see them again.)
re: buttertart
Your wish is my command, buttertart! Copied verbatim from my family cookbook (my notes in parentheses):
Put 1 c. brown sugar in the bottom of a #10 cast iron skilled - 1/2 oleo (I use butter) dotted on sugar - drain a can of pineapple slices (I reserve the juice) - place on sugar
1 1/2 c. flour (see my notes at the bottom)
2 t. baking powder
1/3 c. shortening (again, I use butter)
1 c. sugar
1/2 t. salt
2/3 c. milk
Beat 2 minutes. Add 1 egg and beat 2 minutes more. Pour over pineapple. Bake 20-30 mins at 350.
My notes: This was originally a typical WWII one-bowl economy/dinette cake, with few rationed ingredients like eggs and butter. Living as I do without ration books, I increase the flour to 2.5 cups, increase the butter in the cake to 1/2 cup, and add another egg. I also add a splash of vanilla, and sour the milk with 1/3 cup of the reserved pineapple juice before adding. I use the creaming method rather than beating everything together.
I tell you what, so many family cookbooks nowadays are just dire collections of jello salads and cream-of-alligator soup casseroles, but I'm sure blessed with a good one. So many 100-year-old classic Midwest recipes, creative ones from the Depression, oh, and the *candy* recipes! Sigh. It's a real treasure. It even includes a copy of my great-grandparents' marriage certificate from 1902, with the following aphorism on the back (too sweet not to share):
The Ornament of a home is Cleanliness,
The Honor of a home is Hospitality,
The Blessing of a home is Piety,
The Happiness of a home is Contentment.
re: LauraGrace
re: LauraGrace
re: Island
My grandmother's peanut brittle, my mother's English toffee. Plus fudge, divinity, all sorts of wonderful things!
Oh, "cream of alligator soup casserole" is just one of my many nicknames for those gloppy cream-of-(chicken/celery/mushroom) soup-based casseroles that make up such a big portion of so many cookbooks of a certain era. I have another cookbook put out by a church, and it is FULL of stuff like that -- thirty variations of "Mix 1 jar cheez wiz, 2 cans cream-of-whatever, 1 envelope french onion soup mix, 8 heaping tablespoons of salt, a stick of margarine, ten drops yellow food coloring, and cubed chicken breasts in a casserole dish, top with canned green beans, crushed potato chips/tater tots/both, bake at 350 for 2 hours or until chicken is completely dessicated. To make it extra special use Mexican-style cheez wiz or add a scant 1/8 t. of the curry powder you got from the A&P fifteen years ago and haven't opened since."
Haha! :)
re: LauraGrace
re: Island
Oh, I definitely grew up on them too! And share your husbands non-nostalgia for them... ;)
The ladies at my church growing up made the same casserole for every funeral, to the point that it's simply referred to now as "funeral casserole" -- and it literally is hamburger, cream of mushroom soup, and canned green beans, topped with tater tots and sprinkled *liberally* with Lawry's seasoned salt! I can feel my arteries hardening just thinking about it! Tee hee!
re: LauraGrace
re: LauraGrace
Strawberry Cheesecake Swirl Brownies. I used the recipe right from the Ghirardelli canister for the brownies, then used the rest of my first batch of native strawberries (1/3 cup) to make a strawberry cheesecake batter and swirled it into the brownie batter.
buttertart, I know you think Malgieri's brownies lead the pack, but Ghirardelli's remain my go-tos. By the way, I DON'T add nuts and chocolate chips to mine...they are plenty delicious without them.
You can't tell from the pics, but the cheesecake part had an ever-so-slightly pink hue.
This week I've gotta go classic, though, and make shortcake biscuits for the first batch of native berries we pick ourselves. And yes, for the first time, I'll do it without Bisquick (the way I grew up eating shortcake biscuits and how my mom still makes them).
re: kattyeyes
Ok ok kattyeyes, I'll try yours (the G ground chocolate in a canister, right?) - but you're transgressing upon 2 of my my deeply-held tenets:
1. Strawberries do not go with chocolate in any way, shape, or form.
2. Native strawberries? Must be eaten as is immediately while alone so nobody else gets any. (But I bet your brownies are dreamy nonetheless.)
(One of the two or three best desserts of my life was a wild strawberry sorbet on a crisp meringue with wild strawberries on top, at L'Angle du Faubourg in Paris. Those Taillevent folks make some dynamite fruit desserts - white peaches and lemon verbena ice cream, anyone?)
re: buttertart
To be specific (because there's more than one Ghirardelli ground chocolate in a canister), it's this one:
Sweet Ground Chocolate and Cocoa
And as much as I love what I made this weekend, my all-time fave special twist on this particular brownie is adding white chocolate chips and native raspberries, but I digress! ;) I can't wait to go pickin', then get in my kitchen and make these.
Ohmygoodness re your number 1 tenet--are you sure we can still be friends? :) I could easily sit with a bowl of melted Callebaut and go nuts with fresh strawbs. Mmmmmmmmmmmmmmmm.
re: kattyeyes
re: kattyeyes
And if you find your local market is out of or doesn't carry the Sweet Ground Chocolate and Cocoa, look for Ghirardelli Double Chocolate Hot Cocoa mix, which I discovered is exactly the same product, just branded differently. I assume it doesn't have thebrownie recipe on the label, though!
I made strawberry crostata, using Giada's crust recipe (1.5C flour, 2 T sugar, ½ tsp salt, 5 oz butter cut into small pieces and chilled, and 3-4 T ice water, mixed in food processor and chilled, and combining a couple of others for filling: sliced fresh strawbs mixed with 2 T sugar and set aside; the dough rolled out and filled to within 2" of edge with a layer of mixed softened cream cheese (the real stuff, not Philly), 2 T flour, 2 T sugar, 1 T vanilla extract. Strawberries piled on cream cheese mixture; crust edges turned up and sealed. A light egg wash. Sprinkle with golden sugar and press slightly. Bake 25 min in a 400 degree oven. Serve room temp or slightly warm. Mr. M. appreciative!
Sounds like it's strawberry season:). I just put together ina's summer pudding using local strawberries, a somewhat sad contaier of raspberries and some frozen blueberries from last years picking. I used a challah as the bread pudding part. I will report back tomorrow after it gets turned out from the pan! Also made 2 batches of strawberry jam but thats not really baking....
re: geminigirl
re: buttertart
oh, pound cake sounds like a great idea!
The cake came out of the pan easily, but not quite as acttractive as Ina's. It had a great berry flavor, something I've been having a really hard time capturing with other "cakes". I let it set from about 7pm till 10 am the next morning. I was worried it would be mushy but not at all, it could have sat longer as there were still some flecks of bread that could have absorbed more juice from the berries. Overall a winnner that I will use again this summer. It also sounds like a really good way to use up some of my leftover jars of misc jam / jelly in the fridge!
I baked this adapted recipe of the Swedish Visiting Cake with apples this afternoon:
Since it's only in the oven for 30 minutes, the thick apple slices were crunchy - next time, thinner sliced apple - or, I'll saute the apple slices in butter w/apple cider before topping the batter.
The DH says it's not sweet enough for his sugar-addicted palate. With 1/2 cup agave nectar, I knew he would not be satisfied - but I love the texture and layers of flavor - it's almost too sweet for me.
Last week I made Amanda Hesser's Almond Cake, which has been touted as saving your soul. My usual MO is to read several recipes for the same thing, and make the version that sounds most reasonable. This time however, reason deserted me. I chose the Lonely Gourmet's version (there are several on the 'net), and she recommends buttering the pan well and not lining it with parchment. But there is also the instruction (which should have clued me in) to remove the cake from the pan and cool on a rack. This resulted in the cake breaking in half in cross-section! Obviously, she means: remove PAN from oven and cool on rack! So I slammed the two halves back together in the pan, and let it cool. After cooling I removed it to a plate and used powdered sugar to cover the cracks and crevices. I gotta say, that cake is really delicious, but next time, I'm going to follow a more conservative recipe.
re: mnosyne
re: mnosyne
That is too funny (the end of the description and how you saved the cake!). Having looked up the Lonely Planet A.H. recipe, I'm wondering if you might want to try a recipe I blogged back in March. It's from a local tea purveyor, Sundial Gardens. Tom Goddard is the pastry chef there and his Sherry-Almond Tea Cake is fabulous and not fussy. I thought of it not only because of the flavor, but because the recipe you mentioned says how nicely this cake "ages"...this one does the same. Next time you have a hankering, consider Mr. Goddard's recipe. It really is quite fab:
Once on their site, click on RECIPES, then SHERRY-ALMOND TEA CAKE.
I baked mine with a goose egg. Details and pictures here.
I really think I did Mr. Goddard proud (I hope so, anyway!). MUCH RESPECT, MR. G! This cake AND your Ginger-Brandy Tea Cake really take the cake, both! :)
CI's best drop biscuits as featured by Serious Eats. B'bye, Bisquick! Damn, these things are fantastic and so easy!
Photos here:
Just the recipe:
Part of me wants to make a rustic strawberry tart, but most of me thinks it's easier and more fun to have shortcakes. The tarts are awfully pretty, though.
I'm playing with rhubarb and rhubarb with strawberries or raspberries. In crisps, muffins, compotes, Looking for a good coffeecake recipe to use it in. Wonder if it would work in strudel. I've never made that and want to give that a try. Old fashion favorites i guess.
Also craving the whoopie pies of my youth. Family recipe is long lost and I'm not sure if the filling was made with marshmellow fluff or Crisco. I know both options sound gross nasty, and that's partially why I haven't tried making them. They were sooo good, but some things are better when you don't know what's in them!
re: Island
How's this one look for a rhubarb coffee cake?
re: LauraGrace
re: LauraGrace
I don't have any rhubarb darn it. But I think I'll try it with the blueberries since I have them. The large crumb topping looks dynamite, and it immediately reminds me of my mom's apple pie crumb topping (she always referred to it as French apple pie). This looks so darn good, and I can' t wait to make this using rhubarb. Thanks for the link!
re: LauraGrace
re: Island
I'm testing for a new cookbook to be published in New York by two bakers there. Just made the Hungarian Walnut Roll and it is a thing of beauty...tastes delicious also. I sent the report on it then received a new recipe...this one for Sour Cream Cake which I'll make on Mon or Tues. Also pulled a recipe for "Noon Rogani" ( an Azerbijani turban shaped
coffee cake with cinnamon) from the King Arthur Flour site which I'll try soon. For a coffee I'm hosting on Monday, I'm baking KAF's " Salty Sweet Butterscotch Cookies". I don't care how hot it gets here in South Texas...supposed to be near 100 today and tomorrow. I bake, then I bake some more. I guess you could say I have a passion for baking. Love
making all kinds of breads as well as the sweet things. My neighbors love me as DH and I can't and shouldn't eat all that I bake so I share. Too much fun!
re: amazinc
Well, I do admire your baking fortitude, amazinc! Temperatures in Cairo are pretty similar to what you describe, and it's been really tough to turn on the oven, which turns the apartment into a furnace. My son is jonesing for some pie though, so I may bite the bullet and bake tomorrow. I went as far as getting all the ingredients today.
re: amazinc
re: Island
KAF is the King Arthur Flour site www.kingarthurflour.com and they offer thousands
of recipes for anything using flour. The company is employee owned in Vermont, I
think and all their products are top notch. They also travel over the country giving baking demonstrations which are very good and lots of fun. Watch for one in your
area, wherever that is. The mentioned cookies are a huge hit every time I take them anywhere. I know you'll love the site as much as I do. Enjoy!
re: amazinc
re: Island
re: jenniegirl
Just saw that recipe. Looked good and sounds like you have proof of that. LauraGrace just introduced me to that website and I've been perusing the goodies all weekend. Will have to try the strawberry-rhubarb pecan loaf too. I like making different quick breads, because...well, they're quick and I need to add to my usuals. I frequently make them for my husband to take to work. The coworkers love the homemades more than the boxed doughnuts.
re: amazinc
Well, inspired by you, amazinc, I made this lemon tart today, despite temperatures over 100.
I was going to make a peach pie, but the greengrocer did not have any peaches today, and my son was throwing around huge hints about pie. I like this recipe because you don't have to cook the curd first. However, my oven here is hideous, and impossible to gauge. I had brought a probe thermometer, which I was also using as an oven thermometer, but I think it's on the fritz -- it claimed my oven never got above about 250, and I know that's not the case. Can't wait to get home to my own kitchen and my own oven. Five more weeks!!
Made the RLB Heavenly Cakes chocolate valentine heart for dinner tomorrow - a former trainee and his sweetie are coming over for dinner before going back to France, so I thought it would be nice for them. Need cream to whip and raspberries to top it with. My mom's 9" heart pan is quite shallow, so it sort of bloomed over the sides a bit, and I shaved a bit off it when getting it out of the pan, so it looks a bit tatty, but based on the last time I made it it's a keeper.
re: buttertart
re: buttertart
re: bushwickgirl
re: buttertart
re: bushwickgirl
Get it already, you won't be sorry.
Cake Bible I loved when it very first came out and then it fell into disuse (seemed too fussy), I'm rediscovering it now.
PS did you see the NYT Book Review Summer Reading section last Sunday? Lots of juicy stuff there - cookbooks, travel, and gardening.
re: buttertart
re: buttertart
I can see how the Cake Bible could be considered fussy, but I enjoy the precision and that RLB has really researched her subject. I also like it that she also gives you weights as I HATE measuring stuff using cups. And where else do you easily find out the weight of one egg white?
I think of The Cake Bible as a reference manual, and Heavenly Cakes an application manual.
re: souschef
I'm warming to it too (the CB). Wouldn't have been able to make my husband's bday cake very easily without it (chestnut génoise and very easy chestnut buttercream, rum syrup and our favorite confection marrons glacés to decorate it on top). Weighing is more pleasant than measuring I agree.
re: souschef
re: buttertart
re: souschef
That's a good date. I'm having some issues with my new oven (doesn't seem to heat to temp (I got an oven thermometer) and it's hit and miss - either that or I'm so habituated to the old one that I'm not able to bake at proper temperatures)! By then I should have it calibrated.
re: bushwickgirl
re: buttertart
re: buttertart
Is this the recipe? Sounds awesome!
re: ChristinaMason
re: buttertart
I like the picture of it on the back cover of the book - two forks and a half-eaten cake. I'm planning to do that cake for the birthday of a niece in August, adding some chocolate leaves for decoration.
Don't know about doing it in white chocolate - I find white chocolate too sweet.
re: souschef
re: buttertart
I would go for chocolate before anything else, provided I baked it myself - too many disappointing chocolate cakes in restaurants (poor quality chocolate, served cold, etc). I did, though, have a rather nice almond and raspberry tart last week from the takeout section of a restaurant here, and would easily go for it again.
Halved lichees would make a sexy-looking cake? Don't know about that, though they would look like a posterior, methinks !
Tomorrow I'm baking buttermilk corneberad with jalapeno peppers and scallions.
I'm making black bean soup with sour cream, tomatoes, cilantro, red onion, and maybe some cheese. I realize its hotter than blazes, but I make soups and pots of beans every summer for some unknown reason. Its been ages since I've made this particular cornbread, and I'm truly looking foward to it, 90 degrees and all.
re: chef chicklet
re: kattyeyes
1 fresh jalapeno -seends removed and cut into tiny dice
2 scallions - sliced thinly
For the jalapeno, and scallions I cut up 1 jalapeno or serrano tiny dice, and slice scallions - saute in butter until softened and set aside.
1 cup Albers Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk - swap buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
this is albers recipe, with the buttermilk swapout and the peppers and scallions added.
To the bowl add your cornmeal, sift your dry ingredients. add your milk, and egg and oil mix well until there are no lumps. Add the scallions and peppers last. Pour into 8x8 buttered dish, and bake at 400 degrees 20-25 mins. Top with melted butter and let it cool before cutting.
I think it makes sort of cakey amd moist cornbread which is my preferred.
re: chef chicklet
re: chef chicklet
Sounds great. I plan to make it too, minus the chili. I was wondering if I could use melted butter instead of vegetable oil - oil in something cakey does not sound right to me.
Wish I could buy buttermilk in containers smaller than I litre, though. BTW Alice Medrich has a great buttermilk cake (the prune and Armagnac one) in Cocolat.
re: souschef
Here is the other cornbread recipe I made from KA that I really liked--souschef, it has butter instead of oil, so that might ring your bell...but I'd like to add, vegetable oil and a moist cake do indeed go hand in hand. My go-to chocolate cake is Hershey's Deep Dark--that's the one with the cup of boiling water, you can sub for Guinness, too!!!)...it is moist as the day is long. So you may want to try chef chicklet's recipe as is before you change it up. Just a suggestion. :) P.S. Can you not buy buttermilk in small canisters as I do?
P.P.S. I used this cornbread to make my stuffing last Thanksgiving.
re: kattyeyes
re: souschef
I'm sorry, souschef (can't you read my mind?!)...my mom clued me in to POWDERED buttermilk. It comes in a 12 oz. canister you keep in the fridge, so there's nothing to throw away. I've seen it available by mail order, too, if it's not in your supermarket...but take a look, it may well be! Here is my spokesfeline to show you what it looks like! :) See second pic in this post!
Otherwise, here is a link to the product itself:
re: chef chicklet
re: chef chicklet
I made the cornbread today, and really like it; my wife thinks it is "divine".
I used a bit of red bell pepper instead of the chili, and used 3 tablespoons of sugar instead of 1/4 cup. I ran out of vegetable oil, so used olive oil instead, and forgot about the melted butter. I also used whole milk. But it was great. Thanks for the recipe.
This afternoon, I had a ffriend and her four-and-a-half-year-old daughter over for a ladies' tea party. I baked cream scones with bits of crystallized ginger in them, which were served warm with lemon curd, and mini black-bottom cupcakes. We rounded out the table with a pot of orange-spice herbal tea and a bowl of strawberries.
My young guest was confident about how to properly hold a teacup (pinkie in the air!), and also (amusingly) in her assertion that "a real, real tea party would never include scones." Of course, I'm pretty sure her prior experience has been self-directed and involves a toy tea set.
I made my favorite scones, in which heavy cream is the only fat. They could not be simpler, and are fantastically light and tender. You can add anything you like, e.g., currants or other dried fruit, citrus zest, nuts, etc. - just stir it into the flour mixture before you add the cream. Today I used about 3 T. finely diced crystallized ginger. Other favorites include chopped toasted hazelnuts or, if I'm going to eat them au natural, dried cranberries and orange zest. They're best if not overloaded by add-ins.
2 cups AP flour
1/4 cup sugar
1 T. baking powder
1/2 t. salt
1 1/4 cups heavy cream (plus more if needed)
Preheat oven to 425F. Stir flour, sugar, baking powder, and salt in a mixing bowl. Stir in any additions. Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream (I often need about a T extra). Turn the dough out on a floured surface and knead gently once or twice to bring together. Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter. (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet lined with parchment or silpat, and bake until just golden and firm on top, about 15 minutes depending on size.
re: Caitlin McGrath
So cute - I'm sure the little one will remember the tea party forever - I used to "play ladies" with my mom, it was super fun. The scones sound great, I'll make them with currants soon (the "tea biscuits" of my childhood had currants in them, the scones - always pronounced scaans - were a bakery item, a triangular light potato roll dusted with flour on top, actually should have been called baps I think). .
re: Caitlin McGrath
re: Caitlin McGrath
Checkerboard cookies. These require two colors of shortbread dough, a lot of rolling and chilling. They were supposed to be square but ours came out rectangular. Still extremely cool in my book.
My son was lobbying to make these, but is less excited about eating them. My husband and I like them very much.
re: the_MU
re: buttertart
re: buttertart
When using a mixer to make the shortbread, the actual effort involved isn't actually that great -- it required way less rolling than pie dough, actually. You roll the two colors out and stack them on top of each other, and the rest of the work is stacking, slicing, wrapping and chucking the dough in the freezer to get cold so you can stack & slice again. Each actual step takes only a couple of minutes.
The initial rolling is what determines the final dimension of the cookies. I actually over-trimmed the two slabs, which is why they were a little flat. But I made round, marbled cookies out of the trimmings so we didn't have to wait as long to slice & bake the first batch.
re: the_MU
re: the_MU
re: chef chicklet
Just recipe following. Not scary when you see it written out. From the King Arthur Cookie Book:
Vanilla dough:
6 oz butter
1/2 c powdered sugar
1 1/2 tsp vanilla
1/2 tsp salt
1 1/2 c flour
Chocolate: same as above but sub 1/4 c cocoa for 1/4 c of the flour. We used Hershey's special dark, which gives a nice Oreo color.
Cream together the butter, sugar, salt & vanilla. When well mixed, add flour (& cocoa for the chocolate ones) and mix to cookie dough consistency.
Roll out into two 8 x 10 x 1/2 in slabs and stick them together with a wash of eggwhite w/ a little water beaten in. Cut dough lengthwise into 4 strips. Make 2 stacks of 2 each, again sticking them together with eggwhite. You should have two strips of four alternating layers. Wrap each & chuck in the freezer for at least 2 hrs.
Take them out, let thaw for 15 min. Take each strip and slice into 4 strips lengthwise. Stack them on their sides, sticking together with a coat of the eggwhite, alternating the colors to create the checkerboard pattern. Freeze for another hour at least.
After the hour, thaw for another 15 min and then slice into 1/2 in thick cookies. Bake @ 350 for 13-15 min.
KA also gives directions for other two-tone cookies: yin-yangs, bullseyes, spirals, marbled, etc. Plus another variation where you sub a packet of fruit jello for the sugar to make brightly colored fruit-flavored cookies.
I had some left over pie dough from making a lemon tart yesterday, so I made a free-form peach crostata. I just rolled out the dough on a piece of parchment, slice peaches to about 1 inch from the edge, sprinkled well with sugar, turned up the edge and baked. It was very pretty and delicious I am told. It was small and disappeared quickly.
re: roxlet
re: bushwickgirl
re: bushwickgirl
Yes, I did have a taste and it was very good -- quite fresh tasting. However, with 115 degree temperatures in Cairo, my kitchen has become unbearable, so my Egyptian baking days have officially come to an end. We leave on the 1st, so I have 3 more weeks until I get my own kitchen back! Can't wait.
re: roxlet
Having BBQ lunch for my daughter's softball team. For dessert, I pressed Ghirardelli mix brownies into paper muffin cups to create a bowl. Made an impromptu "freezer" mocha mousse: Melted chocolate mixed into hot cream mixed with espresso powder, then folded into italian meringue (hot sugar syrup beaten into egg whites). Added lightly crushed box of Famous Chocolate Wafers. Filled brownie cups with mousse mixture, topped with one whole wafer. Into the freezer.
On a whim made blueberry muffins from a Fannie Farmer Baking Book berry muffin recipe last night (recipe calls for just about any berry but blue). Had to up the liquid by 1/4 cup or so bcs the recipe called for part of the berries to be crushed (and blues crushed, not pretty. Very tasty and not too sweet, a real muffin muffin, not cake.
This isn't as fancy as some of the other posts, but I've been stuck on cake balls for a little while now. You can do so many different combinations!
Bake any flavor cake, let it cool and crumble into pieces then mix with your choice of frosting. Shape into balls, refrigerate for at least 30 minutes and dip in chocolate.
I don't usually purchase cake mixes, but they were on sale and I was curious about making this recipe. Now I'm just trying to find the perfect combination. Buttery yellow cake with mini-choc chip frosting and dipped in white chocolate was one of my favorites.
I was requested to bring something chocolate to a birthday party, so I made a Mexican chocolate bundt cake, with a Kahlua glaze and topped with chopped toasted pecans. Big success at the party. Wish I'd taken a photo, as I have to say it looked very nice. I put it in a cake box to transport it, and one guest was surprised to learn I had baked it. Love it when someone says something I've baked looks professional!
re: Caitlin McGrath
Turns out my brother snapped a couple of pictures with his phone before the cake was packed up (the first is a bit out of focus): http://picasaweb.google.com/frobtech/...
I hasten to add that I don't get those "looks professional" comments super often, because mostly my baked goods really don't.
I made desserts for the annual general meeting of a board I'm on...
I baked my usual brownies and made tartlets using the Lime Tart with Blackberries and Blueberries from epicurious. http://www.epicurious.com/recipes/foo...
The curd is quite tart and unlike other comments from the site I thought it came together fairly quickly - not 6 minutes like the recipe suggested, but it only took 10 minutes using my AC double boiler(I have kids I use the double boiler as insurance). Covered it and put it in the fridge and it set up beautifully.
I baked the tartlets for 15 min at 350F in silicone mini muffin pans let them cool and popped them out to cool completely while I picked over the blueberries and then it was time for assembly.
Each tart held maybe 2tsp. of curd so I have a lot left over. I'm trying to decide whether to make more tarts or ?? All in all, fantastic - I loved the smooth creaminess of the curd, the pop of the berries and the crispness of the crust. Definite keeper.
just baked the Ultimate Banana Bread recipe from July 2010 issue of CI - can you imagine? - banana juice! I'll let it rest before tasting.
re: Cynsa
re: chef chicklet
Good but not Great; tasted and declared second-best to the old favorite Cook's Illustrated recipe with yogurt
re: Cynsa
I was going to add that I've been making banana bread.. so I'll add the recipe I've been using. It's really nice.
From "The Sweet Spot" cookbook by Genevieve Ko (asian inspired desserts)
1/3 cup unsalted butter room temp
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 cup honey
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1 cup roughly mashed ripe baby bananas (works just as good with normal bananas I've tried both)
1/2 tsp vanilla ext
1 large egg
1/2 cup plain whole milk yogurt or sour cream (never tried with sour cream)
1 cup chocolate chips, optional (never tried it with chocolate chips)
1. preheat to 350, butter a loaf pan
2. sift flour, baking powder, baking soda, set aside
3. put the butter, honey, sugar, cinnamon and salt in a mixing bowl beat on high speed (or high arm speed if you're me...) until light and fluffy, about 5 minutes. Add bananas and vanilla, and beat on medium speed until the mixture looks "broken" or lumpy, about 1 minute. There should be a few small chunks of banana remaining
4. Turn to medium low and beat in the egg until incorporated. Turn to low and gradually add the sifter flour mix, until no traces of flour remain, about 10 seconds. Add the yogurt and mix until the batter has just a few remaining white streaks, about 5 seconds (I fold, since I don't have a mixer). Be sure to avoid overmixing. Add chocolate chips if you're using 'em.
5. Lump it into the loaf pan and bake in the center of the oven for about 45 minutes. Cook the cake in the pan for 5 minutes, then upend it out of the mold and let it cool completely on the rack.
So good!! Give this one a try, I ended up making it about 5 times in a row first time I made it :) Spread some butter on the slices too.
Also a good reminder you can freeze ripe bananas pre-mashed before they go bad, perfect place to use them.
re: SocksManly
re: Cynsa
Cool Cynsa, it's a great recipe! Any bananas will do really, can't say I noticed much difference when i used the little ones. It says about 5 little bananas, and I generally use about 2 full sized big ones, well, almost 2.. I can never resist a bite of those ripe bananas y'know? :) I can smell them now.. mmm..
Oh and it's "Cool the cake in the pan for 5 minutes" near the end there, not cook.. :)
good luck! PS your cake above looks much darker than this one turns out for me, so if your oven is a bit hot I'd lean towards 40 minutes. Then again maybe that was just the recipe. This one turns out for me like the colour of the top of a carrot muffin.
re: SocksManly
re: Cynsa
No problem, glad you liked it. This recipe gives me the illusion that I know how to bake.. ;)
I tried it with the chocolate chips once last month, but after the 5 minutes of cooling when I tried to shake it out onto my cooling rack the whole middle of it just fell out.. So I just sort of ate handfuls whenever I walked into the kitchen. heh. Seemed like maybe too many chocolate chips, it was super chocolatey
Just took congo bars out of the oven. Mmmmmmmmmmmmmm
re: shaebones
re: buttertart
re: kattyeyes
re: buttertart
re: Caitlin McGrath
re: buttertart
re: kattyeyes
Yes, it was a fixture of my mom's kitchen (I bet the recipe came off the back of an Eagle can, I'll keep an eye out for it in her recipes, not that I'm intending to make it) - whenever I think of condensed milk I think of it. Was maybe a WWII wartime kitchen thing, I don't know. She used it where you would use mayonnaise (made a heck of an egg salad and deviled eggs, we buttered our sandwich bread so it wasn't used on sandwiches).
Cherry Almond Cake--my handful of twists on a Williams Sonoma recipe I found. I don't like fussing too much when I bake (flour and butter pan then parchment--bleaaahhhh!) and found it's pretty simple to make this lovely cake in a pie plate. Somebody please come over and have some...I can't eat this whole thing by myself!!! :)
re: kattyeyes
That sounds great. Almonds and cherries (or any stone fruit - plums, peaches, etc., too) are so perfect together. Your cake is very similar to the galleygirl pear tart (actually a cake)*, only with the addition of almonds.
*In 2004, galleygirl posted her friend Laurie's pear "tart" recipe, and it took off like a firestorm in the CH community, with people making it with all kinds of fruit. (Here is my original report on making it with sour cherries: http://chowhound.chow.com/topics/281699 ) Also along the same lines, and again something that took off like a firestorm on CH, was the similar recipe posted the following summer by Sir Gawain: http://chowhound.chow.com/topics/279043
Sounds even better with almonds!
re: Caitlin McGrath
It's so funny, I almost sent you a separate message as when I saw my final photo, it reminded me so much of of your avatar (though your avatar is prettier!). :) I started off wanting to make cherry almond muffins a friend had posted, then was going back and forth between the WS recipe, one from Martha...there are but so many ways to bake a cake, HA HA! I loved the addition of the almond flour...and I agree, this cake would be perfect for any stone fruit, so versatile for the summer.
re: kattyeyes
My avatar is a plum and almond tart from Pure Dessert, by Alice Medrich. It is really good, and also very easy - pop all the crust ingredients in food processor, then press in the bottom of tart pan and place plums on top, then bake. I'll be making it again this summer when a family member is pressing bags of plums from her tree on me, I'm sure. I'd be happy to share the recipe, if you are interested.
re: Caitlin McGrath
re: Caitlin McGrath
This is a really good cookbook. There's a whole thread on it with a bunch of reports: http://chowhound.chow.com/topics/514833
Of related interest (almonds), the Italian Chocolate-Almond Torte in the book is really simple, but very sophisticated flavor. Recipe: http://www.seriouseats.com/recipes/20...
In this tart, Medrich says to use plum that are sweet-tart (she suggests Santa Rosa, Laroda, Friar, and Elephant Heart, and also pluots), rather than sweet (she says Italian prune plums aren't tangy enough).
Plum and Almond Tart (paraphrased from Pure Dessert, by Alice Medrich).
1/2 cup (2.5 oz) whole almonds (blanched or not
)3/4 cup sugar
1/4 tsp. salt
1/4 tsp. almond extract
3/4 cup (3.4 oz) AP flour
3/8 tsp. baking powder
1 lg. egg
3 T. firm but not hard unsalted butter, cut in pieces
4 lg. or 6 smaller juicy, flavorful plums
Preheat oven to 375F with rack in lower third. Butter well a 9.5-inch tart pan w/removable bottom (I bet even a 9-in. springform would work). Process nuts, sugar, salt, and extract until nuts are finely ground. Add flour and baking soda and pulse to mix well, then add egg and butter and pulse until the dough looks damp and clumps around the blade. Press evenly into the bottom of the pan (not up sides).
Cut plums in half, quarters, or sixths, depending on size, and press lightly into dough, within a half inch of the border. Bake until pastry is deep golden at edges, and golden between plums, 40 to 45 minutes. Cool briefly, then remove the pan rim. Serve warm or room temp.
re: kattyeyes
re: kattyeyes
Baked Claudia Roden's Orange and Almond cake; pre-cooked the oranges for two hours. Loved the orange flavor and the rustic texture of the ground almonds.
Since it's my husband's b-day, I was back to my dear King Arthur Baking Book twice today, first for banana-chocolate chip muffins this AM, then later for a devil's food birthday cake with easy chocolate buttercream.
Muffins were very cakelike, made with the stick-of-butter:cup of sugar formula. I usually like muffins to be less sweet, but they had nice crispy, sugary edges and the recipe says one's guilt is supposed to be assuaged by the fact that half the flour is whole wheat.
Best chocolate cake I've ever made (not that I've made that many), though I should've turned the pans halfway thru bake time. Had to trim a bunch; that's how I know the cake was good! Crumb is not especially reddish because the cocoa was only half-natural, half Dutch-process -- the recipe calls for all "natural" cocoa. The frosting was much much better after adding an extra 1/4 c of cocoa to it.
I stuck some drained sugar-macerated strawberries between the layers because Birthday Boy likes that sort of thing. Hope they hold up.
I'm trying these
Finally found the malted milk at the grocery store in the aisle w/ the coffee, creamers and chocolate syrup.
Say, just wanted to alert all to a mindblowing-sounding recipe that Caroline1 was kind enough to post on the "Chemical reactions" thread on HC, for a dessert confection with sour cream and brown sugar that is making me wish I were at home right now and could get baking. Checky checky as a certain lady I know says...
re: buttertart
Caroline1's recipe can be found over here: http://chowhound.chow.com/topics/7140...
Over to part IV: http://chowhound.chow.com/topics/7157...
In the meantime, for those who are Alice Medrich and Rose Levy Beranbaum fans, I made the melting chocolate meringue tartlets from the former's "Cocolat" (fabulous, added marrons glacés bits - Turkish jarred - instead of the nuts it called for, and had enough of the meringue left to make 8 3" meringue cookies after the tarts - in a standard muffin tin, it made 8 tarts), and the chocolate parfaits (frozen, not baked) from the latter (also fabulous, and dead easy, just an egg-yolk enriched ganache with whipped cream folded in and then frozen). The Bernachon book is a treasure, man the recipes in it are amazing...must become a more disciplined baker and candy-maker...recipes are detailed and clear as you would expect from RLB.
re: buttertart
re: chef chicklet
re: souschef
re: buttertart
re: buttertart
re: buttertart
Oh I believe you, but you see me, I love to post my photos when I rememer, or am able to because we're not starving. I don't have a lot of baking experience, I'd love to see your beautiful baked goods. I'm a much better cook than baker, even foods that I've not made before, they don't intimidate or put me off. Baking does, I really really have to push myself, so your photos and posts are very inspiring and encouraging. Plus some of these things I have no idea what they're supposed to look like. I would love to see your tarts!
re: souschef
Sunday, I baked Wolfgang Puck's Challah bread. I began with the intention to cut the recipe in half since it was for 2 loaves. Anyway, big mess later, I got the sponge into a bowl to proof. This is a rich bread, brioche like with a beautiful texture. While baking my dh commented on how good the house smelled. I guess the intoxicating aroma erased the fact that it was hotter than blazes in the house, cause he never complained.
Will make the sables I was planning for last night. I ran out of steam, its cooler before noon, so will get the log into the fridge and make a few today. I'm very anxious to try this little cookie.
Our dog (baby) Romeo's being treated for Lymphoma and when I asked how they gave him the injectables/IV's they said they have him lie down on the floor while they fed him dog cookies.
I wanted to return the favor for all the docs and techs who take such good care of him so I made a tin which was study in shortbread(shortbread-like) cookies: PH Korova chocolate cookies w/fleur de sel, Alice Medrich's Pecan Bourbon Shortbread (with a little graham flour for nuttiness) and Brown Butter Rosemary Shortbread cookies.
Love these recipes for their uniqueness and for being not too sweet - they seemd to be a hit at the clinic too :)
re: stephle
Sending healing thoughts for Romeo. That was (literally!) very sweet of you to treat the staff with baked goodies. I'm sure they appreciated them greatly.
Reminder, please join us on the new "What are you baking these days?" (Part IV already!) here:
See you soon...and stay cool even though our kitchens are always HOT in a good way! :)


text:
The Norman Transcript
NORMAN — Editor, The Transcript:
I live with my parents. On Nov. 29 the day started as it normally does. Mom was cooking breakfast. I was at the table, in the breakfast nook, going over a contract and my Dad had gone out to the end of our driveway to get the newspaper.
My dog came up to me and started to scratch my arm, which was unusual. I looked up and through the front door I saw my Dad lying on the pavement. He had lost his balance in the gravel at the end of the driveway and fallen. (My Dad is diabetic and has peripheral artery disease. Because of this, his legs are not as strong as they used to be.) I screamed and ran out the front door. My Mom was right behind me, but did not know why I was running until she saw Dad. She started screaming his name and by the time we got to him he was trying to get up. I got one of his arms and Mom had the other. Dad got one of his legs up but none of us were strong enough to get him to his feet.
At this point a white van was coming down our road. The driver saw us as he went by and stopped and backed up. The driver came running and grabbed Dad under the arms from behind and lifted him to his feet. He asked if he could help us to the house and my Dad told him he could make it from there. This gentleman was obviously from India. He turned around and headed back to his van and said to us, "God Bless You." My Mother called back to him, "No, God Bless You!"
I am writing this letter to the Angel that came to us that day. My Dad had scraped his knees and had some bruises on his hands from trying to catch himself. This also jerked his shoulders and he has been generally sore all over, but is recovering. Without this Christian Angel's help, we would have hurt ourselves trying to get Dad up.
Thank you and may God's richest blessing be on you,
For local news and more, subscribe to The Norman Transcript Smart Edition, or our print edition.


text:
- Posts:9036
- Followers:137
wednesday ncaa hoops
3 Replies | 1100 ViewsOn 11/09/2011 07:11 PM in NCAA Basketball
Two Unit Plays (0-0)(even units)
Three Unit Plays (0-0)(even units)
Overall Record (1-1)(-0.10 units)
Ok, got my feet wet. I noticed some people were making fun of me for playing this early. That is ok, there are thousands of other fools just like me out there. I do usually wait until January when conference play gets in full swing, but I am trying it early this year. I can tell you there is less of a chance in me losing money now in hoops than there is in football. Split my two plays on Monday. Really thought I had William & Mary as they led the whole first half….went to bed and don't know how they fell apart in the second half. My other dog was a winner. The third game on the schedule which I did not play was a dog as well. I was just going to take all three dogs…wished I would have.
Really short on time, just got home from work. Two one unit plays for tonight.
Lehigh +12 vs. St Johns
Duquesne +10½ vs. Arizona
Yes I know the Lehigh game just started, but I got my bet in and just now posting.


text:
NCEAS Project 12193
Data management and analysis tools supporting adaptive management in South African parks
- Matthew B. Jones
- O. J. Reichman
- Mark P. Schildhauer
|Further Information
|Training Workshop
|28th April—2nd May 2008
|Participant List
Kruger National Park is faced with a challenge common to many research stations where dozens of loosely coordinated monitoring and experimental projects are underway at any time. The main challenge is how to effectively collect, present, and preserve this highly variable collection of scientific data for collaborative and integrative analyses. The Andrew W. Mellon Foundation has supported a partnership between Kruger National Park and the National Center for Ecological Analysis and Synthesis (NCEAS) over the past two years to address this informatics challenge by implementing and refining an approach for archiving KNP's scientific field data using methods developed and tested by NCEAS, the Long Term Ecological Research program, and other partners. The successful deployment of a metadata archive (Metacat) at KNP, along with two successful training workshops in its use, have validated the power and viability of this approach. Kruger National Park is now part of a global "Knowledge Network for Biocomplexity" (KNB), which is based on the use of metadata standards in ecology, particularly Ecological Metadata Language, or "EML" documents that are stored in Metacat database servers. The EML metadata specification is also being used by NCEAS, LTER, the Organization of Biological Field Stations, and the Ecological Society of America, all of which are examples of other major ecological research institutions that are committed to using a common metadata standard for documenting their data. At Kruger, staff and scientists have been trained to use the Morpho metadata and data management application to document their data holdings and upload these to the Kruger data repository (Metacat). This project will: A) expand-this data system to the broader-collection of parks and research stations in South Africa, and B) create the additional analysis infrastructure needed to effectively use these data in adaptive management approaches in the parks.
|Product of NCEAS Research
|Journal Article
|Drury, Kevin; Candelaria, J. Fabian. 2008. Using model identification to analyze spatially explicit data with habitat, and temporal, variability. Ecological Modelling. Vol: 214. Pages 305-315.


text:
Christmas is full of magic, especially for young children and their parents. Belief, and love, also play a large part in the holiday's traditions.
West Hartford native Jessica Mikan had always believed in that holiday magic, and through an accident of fate, it has become her life's work.
Now, this new business owner is making her career out of bottling and dispensing that Christmas magic, as a product with the tagline "Never Stop Believing."
Mikan grew up in West Hartford and graduated from Hall High School. She had moved away and was living in Long Island, but due to personal circumstances ended in up with her family in West Hartford last Christmas along with her 3-year-old son.
He worried that Santa would not know where to find him, but Mikan had a solution. "We had the recipe for a long time, but last year we did it for him," she said.
That recipe was for magic reindeer food. "On Christmas Eve you sprinkle it outside. The sparkle is magic and Santa can see it," Mikan told her son.
His fears were assuaged, and Santa found him. "It made me realize that one simple thing could be important to a lot of kids," said Mikan. Sprinkling the magic reindeer food outside on Christmas Eve is a tradition that kids can have with their families. "I wish there were more things like that," she said.
Mikan worked her own magic, and turned the solution to her son's fears into a brand new business, Magic Kringle, bottling magic reindeer food into ornaments that can hang on a Christmas tree and, creating a new family tradition, be taken outside and sprinkled right before children go to bed on Christmas Eve.
Magic Kringle is a company that combines all of Mikan's beliefs about what it takes to be a good citizen, a good parent, and a good businessperson.
"In order for us to survive, we have to make products where we live," Mikan said. Every component of magic reindeer food is made in the United States – the displays, the labels, the bags, the ribbons. Right now her family members physically fill the ornament bottles, stick on the labels, place them in bags, tie the ribbons.
"It's work, but there's love in each ornament," Mikan said.
The product is kid friendly (and environmentally safe), and it's all about "happy things," Mikan said. It's not overly expensive, selling at most places for $5.99 per ornament. "With this economy, when you're a 'middle classer' it's important to stay true to your roots," she said.
Mikan also feels it's important to start off working with local small business owners. "They support us because they love the product," she said. "When you're small, you really meet the people who are in charge of the communities. You learn what works and what doesn't work."
"We've been out there for six weeks – literally six weeks or in some stores even less than that," Mikan said, but the product is being well received and she sees this as a baby step.
"You have to not be afraid of hard work. People think it comes easily," she said.
And just like at Santa's workshop, the work doesn't stop once Christmas has passed.
Mikan is working on several new products which Magic Kringle will offer next year – all Christmas-based – including a "really cute book, written in Hartford, published in Albany," which tells a great story, Mikan said.
In January and February, the book will be completed, with the first copies printed by March, she said. From March through June she will work on the displays for next Christmas, with a goal of being in 400 stores next year. Orders will be placed by July and everything should be shipped by November, she said.
Mikan hopes Magic Kringle will eventually be in "every small store in the U.S.," she said.
"I love people, and I love making kids happy." She's happy, too. "Life is too short to not love what you do," Mikan said.
Locally, Magic Kringle magic reindeer food is available in West Hartford at the Toy Chest, Clay Pen, Moscarillo's, and Walgreens. It's at Necker's Toyland in Simsbury, the wooden Toy in Wethersfield, and Amato's in both New Britain and Middletown. More information about where to find Magic Kringle can be found at magickringle.com.


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During this one-hour tour, visit the rarely seen Mansion basement and wander the historic area to learn of the heroics of the estate's caretakers during the Civil War, and the robust efforts of many over the century and a half that followed.
This special tour costs $5 per tour in addition to estate admission. Click here for tickets to the Saving Mount Vernon Tour.
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