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What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]
As for me, I'm not sure. I bought beef shins with *lots* of meat as well as some marrow bones to make some homemade beef stock tonight, and thought I'd cut off the meat and use it for a stroganoff. But it needs long braising, so I'll use it in the stock, and then shred it tomorrow night.
So.....will it be TJ's Mandarin Orange chicken or scrambled eggs? Not sure.
re: LindaWhit
re: mariacarmen
LOL! Don't worry - I'm not going there! And it ends up being neither. The oven's on to roast the bones, so I tossed in a baking potato - that's dinner with some butter, salt, pepper, shredded cheese, and sour cream.
And mc - maybe you can "report" the previous thread? I did so, asking the Mods to add "OLD" to the subject line - but it looks like whoever attempted to do that just deleted most of the subject line!
re: LindaWhit
With the bizarrely warm weather here, my husband will grill a skirt steak for dinner tonight. With the excitement of him being on The Taste last night, I never got a chance to make Ina's roasted broccoli with parmesan, and I will make that tonight. He will likely devise some sort of potato dish, which I will pass on. Pretty simple, but you can't have seafood sausage avec beurre blanc every night of the week now, can you?
re: roxlet
re: biondanonima
I was watching too, wondering which one he was. It's always fun to have someone to root for. I remember the sausage but not the face to go with it.
Even though he didn't get through, still what fun!!! These things are all just personal preferance (taste wise) but still fun to watch.
Thin spaghetti Amatriciana, salad and garlic toast for tonight. Comforting and simple.
Taco night here. Good old salt lick Old El Paso package seasoning, lettuce, tomato, cheddar and green pepper, ground beef and stand and stuff shells. Refried beans and Spanish style rice to go along side. Simple
re: suzigirl
re: fldhkybnva
re: suzigirl
i just mix ground cumin, ground oregano, a bit of cayenne, (depending on how much spice you like), and granulated garlic and/or onion into sauteed a diced onions/ground beef mixture... and s&p of course. i would say maybe a teaspoon each for a pound of gb, and then keep adding to taste....
re: suzigirl
For the equivalent of a packet - here are quantities/proportions. Note that sugar is an ingredient. We're spice wimps and prefer ours with 1 tsp. less chili powder than this recipe indicates. Al Sicherman of Mpls. Star Tribune included the recipe and his taste-testing experimentation in his 1987 cookbook - fun reading.
3 tsp. chili powder
1 tsp. paprika
2 tsp. onion powder
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. salt
1 tsp cornstarch
re: MidwesternerTT
re: MidwesternerTT
re: suzigirl
re: suzigirl
re: suzigirl
The packet combo is just fine. If you already have the spices in your cupboard, assembling it on your own is cheaper and MUCH faster than a special / return trip to the store. Desperation pushed me to get out the recipe the first time -- the meat was already browning and there was no packet where it should have been.
re: suzigirl
re: suzigirl
Eating Out w/ the potential in-laws tonight. Going to a Bonefish Grill, which I guess is a seafood chain. Hopefully it's good, I've heard some decent things about it. It's hard to find good seafood in the middle of the country :)
re: juliejulez
re: PHREDDY
re: juliejulez
re: Breadcrumbs
re: Breadcrumbs
Sure, here's the recipe, looks pretty quick and easy and I have a big hunk of pepper jack to use up. I'm having an off week and forgot to buy jalapenos though. I have a bigger can of green chiles so I'll just use that. http://budgetbytes.blogspot.com/2013/...
I'm also going to add in the 2 extra chicken breasts that I defrosted the other night (for the dinner that never was), I baked them then and I'll just cut them up and toss them in.
re: juliejulez
re: juliejulez
This turned out OK. It was missing some "oomph" probably because the jalapenos were missing. But I also think some seasoning could be done to the milk/cream cheese mixture. But overall not bad, especially since it came in at under 600 calories even after adding in the chicken, 4 slices of bacon, and doing some panko mixed with butter as a topping.
re: juliejulez
re: juliejulez
re: alliegator
Thanks! It was actually pretty good. I'm not a huge fish fan but I had a great mahi mahi. They also had this garbanzo bean salad side dish that was amazing, I wish I had thought to ask what was in it so I could try and make something similar at home.
I also had a big fat glass of wine. SO's stepdad's company was paying for it, so I got the most expensive one. After my week, I deserved it! haha I like the potential in-laws, they're super nice people, just having them at my house is tough, we're very different, and they smoke in my garage, ugh. But they'll be gone by the time I get home tonight *happy dance*
re: juliejulez
One of the commenters on this recipe mentioned it's similar to Bonefish Grill's. Does it sound close?
re: juliejulez
re: juliejulez
LW & MC...love you guys...300 and done onto an new thrred...but in three days...
Tonight...beef soup with potaoto, carrots, cabbage, green beans, cauliflower, leeks, garlic , some beef and water...
Out for dinner tonight to a newish Latino/Mexican place, looking forward to salt cod fritters and lamb birria, among other delights.
tomorrow at home, not sure what's cooking yet, tho i think when i get home later tonight (depending on how much vino has been quaffed), i will roast some fennel and butternut squash. ooh, maybe roast and then puree together.
Tonight's meal was a mystery bag mr bc unearthed from the freezer this morning. When I asked him what he got out for us he said "a big bag of dark red stuff with lumps in it". As you can imagine, I couldn't wait to get home for dinner tonight!!
As it turned out (thankfully) it was gumbo. I couldn't attest to its vintage though....we'll see if we're still around tomorrow!!
Here's to labelling freezer items in 2013!!
re: Breadcrumbs
re: LindaWhit
We call it "Freezer Surprise" lol. Almost always from the kitchen freezer drawer, where short term suspended animation is reposited. We're better about shrink wrapping and labeling stuff that goes in the basement freezer.
It's usually my DH's surprise since I tend to leave the freezer to him when I'm gone to visit my mother.
re: LindaWhit
re: Breadcrumbs
I am laughing on the outside and cringing on the inside. I have been there so many times. I used to have a huge upright freezer that I never had to worry what things were and where they were. Things got rotated and my memory was better. Now with a chest freezer and a fourty something memory I can relate.
re: Breadcrumbs
A friend came over this afternoon for some informal cooking "lessons" and we cooked up the following:
-Curried chicken and vegetable pan roast)
We cut way down on the oil. 1 c. is just crazy talk.
-Cook's Country's jerk chicken (http://recipetools.gotdns.com/mags/CC...) and a batch of homemade scallion cornbread mix - http://www.foodandwine.com/recipes/co...
We didn't actually cook the chicken and mixed only the dry ingredients for the cornbread, in order to have a meal for another time
-A navy bean, Italian sausage, and kale soup loosely along these lines (http://www.kandktestkitchen.com/2012/...). We added so many greens, it was nearly a stew.
Hubby is working late. I had a little bit each of the soup and the curried chicken bake.
Buffalo wings with blue cheese dipping sauce was our standing up, watching TV, sloppy finger food supper. Beer for me, wine for Deb. NCIS on the plasma. We hosed down over the kitchen sink.
made a really good and comforting curried cauliflower soup yesterday, with coconut milk and a bit of fennel. Because I like my creamy, pureed soups with something crispy, I fried up some chopped dates and almonds in a little bit of butter to spoon on top.
Also made a nice couscous salad with beetroot, cucumber, raw fennel, mint and goats cheese. Brought the left overs for lunch today and added some toasted sunflower seeds and dried cranberries, I think it will now be even better...
Tonight was another dish from the COTM - the barley and marinated feta 'risotto'. I think this dish has now skyrocketed to our favourite from the book. Lots of big flavours in it - smoked paprika, tomato, feta, caraway and majoram (a sub for fresh oregano on my part). While many of the recipes in the book have felt familiar to me having grown up with an Arab father this one is something completely different. It was a stellar end to my first COTM journey.
Last night I roasted two chickens rubbed with apple butter + mustard; ate one with beet/potato salad and dressing (to use up some old stale bread), We're having the other tonight with a fava bean pilaf. Fava beans just started showing up in our markets and I'm really excited!
re: Memorando
re: LindaWhit
re: LindaWhit
re: juliejulez
For the chicken? I guess it was about half a cup -- equal amounts apple butter and mustard -- though you could easily use more or less. You could also maybe glop on some extra apple butter at the end for a glaze! For the sandwiches it was just like a shmear -- maybe half a tablespoon per?
I made the crab casserole Steve h mentioned a couple of threads back. It was very good, and super easy to throw together. It's basically a warm crab casserole with scallions, sundried tomato (I used up some fresh) and herbs, enriched with milk and cream and baked with a breadcrumb crust.
I ended up shy with my crab amount, so I bulked up the dish with a half pound of medium shrimp, just barely boiled, shelled and roughly chopped. I also threw in some frozen corn, which I thought went well.
I'm always worried I overcook dishes like this. What with the cooked crab, cooked shrimp and corn that needs so little cooking I worried it would be a tough mess by the time it came out of the oven. It wasn't. The whole dish was bubbly and comforting with a nice, crunchy crust. I really liked the addition of the mustard in with the breadcrumbs.
I subbed fresh parsley and chives for the dried tarragon and I could see taking many liberties with this recipe in the future. It seems to lend itself well to modifications.
Also, I didn't find it terribly rich. Maybe I'm in denial, but it was mostly milk based, without a roux. I guess the butter was significant, though. I am in denial!
Anyway, thanks Steve h. We will be making this one again, maybe with leftover lobster next time.
This is my what's for lunch, and that's going to be Zuppa Toscana soup. It's a knockoff Olive Garden recipe that I tweak. Dinner is TBD because it is cold and windy, and our heat is out. Something is very wrong the hvac thingy that belongs to our condo unit, heels are dragging on the repair, and nobody seems to know what they're doing. If it's not settled by evening, we'll be at a dog friendly hotel, and eating whatever we find nearby.
re: alliegator
re: alliegator
re: iowagirl
Thanks, ladies. It's warmed up just fine for the daytime, but just too cold at night. We'll be hotel bound later as they just need to replace the whole hvac. In a 5 year old building. Whatever.
Anyways, the soup was nice and tasty. This is the recipe that I like, should anyone feel soupy in the future.
re: alliegator
I'm in the process of making homemade beef stock. Well, my slow cooker at home is in that process. I started it last night when I got home from work; it should be sufficiently beefy when I get home tonight. I used 2 large marrow bones and two beef shins with a decent amount of meat on them. It's the meat I'm focusing on for tonight's dinner.
I'm going to shred the beef and mix some of the well-cooked onion I had added to the slow cooker (unless they are complete mush; then I'll do a quick sauté of more onion until just soft) with some chopped roasted red peppers, minced garlic and Aleppo pepper, and then mix in the shredded beef for a rough type of ragout.
But THEN...what to do? I had thought about putting it on top of some cavatappi with a sprinkle of Parm-Reg...rather "spaghetti and meat sauce-ish", although the flavors *should* be good.
But in doing a bit of research, I'm going to branch out and try something new for me.
I'll buy a small baguette on the way home tonight and lightly toast a slice about 1" thick. I'll sauté some of the baby spinach I have in the crisper. Into a baking ramekin will go the lightly toasted baguette, an even layer of ragout (ragu?) and some sauteed spinach. I'll crack an egg into a small cup and gently pour it on top (hoping the yolk doesn't break!) and bake it for 10-15 minutes on a baking sheet, just until the egg is set. A pinch of sea salt and more pepper, if needed, a smidge of parsley, and then, hopefully, nirvana.
This is the recipe I found that I'm basing dinner on tonight. I'm definitely having wine with this dinner. :-)
re: LindaWhit
re: ChristinaMason
On pizza to be a pickuppable meal? Hmmm...the only problem is that when I make pizza, it's usually enough for 2 meals (bring half in for lunch the next day). The egg, however, wouldn't work in that instance. I'm going to keep this to a smaller ramekin, which means I probably won't use up the total amount of ragout/ragu (which word is correct here? LOL), so if it's a bomb in preparation, I can always boiling up some spaghetti and go that route. :-)
re: LindaWhit
Wow- sure are speeding things up on this board! All I've been doing is lurking- we have a bug. Yesterday I thawed out a pack of ground beef and pork before I lost my appetite so meatballs may be cooked but not consumed. There is beige gloop in the freezer that was a second rate soup we made NYE so that may be WFD.
Linguine with clams but can't decide on a red or oil garlic sauce. Salad too with red leaf lettuce. Not sure what else.
We're going out for a celebratory dinner tonight, so WFD will be something from here: http://birchandbarley.com/documents/B...
However, we'll be opening a bottle of champagne at home before dinner. That counts as cooking, right? Esp. if I add a splash of cassis or elderflower syrup? ;)
Last night I did a variation of porchetta using only the shoulder.
Boned and stuffed with just about every herb I could find in the garden. Slow roasted then blasted to make the skin shatteringly crisp. Very tasty!
I served this with a side of sauted spinach with garlic and chile, garlic mash, and a quick pickling of cucumbers and red onion.
I'm eating the leftovers tonite with some broccoli rabe with hot chile and garlic. Probably end up doing fat porchetta sandwiches.
Well, since it's Soup Thursday, tonight is going to be Cauliflower Cheese soup. I like to steam my cauliflower separately since I like to have some body to my soup and not just a puree. I also like sliced carrots and celery with some sauteed onion. I'm thinking about maybe doing some bacon lardons in it as well for an amped flavor profile. With it will be grilled ham & cheese sandwiches. Now I'm hungry. Guess I'll go prep some veggies now!
I had about a cup or so of fresh-picked Blue-Claw Crabmeat in the freezer from a few months ago when we enjoyed a steamed crab feast. So when the market had fresh - never frozen - Haddock filets yesterday, I picked up a couple, topped them with the crabmeat, & baked them. Served with fresh garlicy, herbed green beans on the side.
Deb made onion soup over the weekend and stashed it in the coolerator. We'll heat it up, melt Gruyere on top and have a little crusty bread on the side for dipping. Maybe a Caesar Salad, too. House red to wash things down. Suits will be on the plasma.
re: steve h.
That sounds like my kind of meal on a frigid eve -10 tonight. For us it's sauteed chicken breasts, sliced thin on the horizontal. With a balsamic and grape tomato topping. Spaghetti squash and Caesar salad on the side.
The Brit can have the last of the apple crisp just because I am so nice.
We'll be tuning into "Suits" as well.
El Boyfriend made roast chicken leg/thighs with crispy skin, rubbed with cumin, cinnamon, curry powder, and some sriracha, roasted butternut squash, and a salad with a really tart dressing of sundried tomatoes and finely minced garlic - nice kick, and the residual of the dressing was wonderful on the squash.
re: mariacarmen
re: juliejulez
re: juliejulez
re: juliejulez
OMG JulieJulez - I feel your pain! My SO is a very good cook - on the grill or in the smoker. In the kitchen however, it's HH as you said or his version of beef stew - ground hamburger w/ carrots, potatoes, beans and anything else that catches his fancy. Ha Ha! We were at the grocery store together and I caught him putting in a can of the pre-made frosting mix. i was like "What is this and why?" He'd made cupcakes (from a mix) and needed 'frosting'. I told him I had a box of powdered sugar at home that he could have and gave him vanilla to boot. Sorry for the ramble but I can relate and I dearly love my SO.
re: mariacarmen
re: mariacarmen
re: mariacarmen
It cooled off a little in the northeast , so cooler weather called for a big pot of beef vegetable soup , that is on the stove top this morning....my AM appointment was cancelled so doing some work at home and making diner.
I will add some green cabbage, carrots, green beans, onions, cut up green zuke, and some chopped leaks. Sort of clean out the veggie bin.
Had some short ribs and shin, and some neck bones to start things off.
Will serve with some white rice, couple glasses of Malbec some fresh Chalah, and a glow on the table of Friday night Shabos candles....
We are in full on veg/celebration mode in my house this weekend. I guess it's just how we are but whenever we celebrate random things (e.g. my 1st publication accepted into a scientific journal this week) we usually kick back and go lazy, take out style vs calendar-assigned celebrations in which we are perhaps more refined. I think tonight will be Chinese food and the rest of the weekend will likely be lighter until Game Day Eats all day Sunday! Go Ravens!
Made a nicely seared diver scallop (crusted with dukkah) with Hunan salted Fresno chili and forbidden rice, stir fried noodle with chinese veggies and shrimp and a snow pea salad (recipe by Daniel Humm) recently. Oh yes, some spicy tofu fajitas too!
Last night was good old turkey tacos. Was originally going to make Mexican-style stuffed peppers (got some really glorious-looking red, orange, & yellow bell peppers from the market the other day), but hubby really had a taste for the tacos, so I heard my master's voice & turned those tacos out for him. ;)
I think I'm going to do some good ol grocery store fried chicken tonight. I've been wanting some ever since that episode of Top Chef. I also was planning on having the leftovers from the mac n cheese for both lunch and dinner tonight, but I left it out all night, uncovered :( Since it's so dairy heavy I figured it was best to throw it out. Bummer cause there was still 4 servings left.
I'm thinking tonight will be beef tenderloin with roasted red peppers on toast.
And roast duck leg with blackberry sauce.
And probably some garlic shrimp.
Definitely saffron battered & fried prawns.
Pork sausage with figs sounds good too.
And maybe scallops in saffron cream.
And wine. Oh yes. Lovely fruity sangria.
re: LindaWhit
re: LindaWhit
re: ChristinaMason
Well, it wasn't a sandwich - I used a small/medium cazuela baking dish. And that darn egg slid off, even after I propped it up with some of the ragout. Should have made more of a "well" in the middle.
And just a *wee* bit overcooked - the yolk wasn't as runny as I would have liked, but I suspect that's because it was cooked on the bottom of the cazuela instead of on top of the spinach & ragout. BUT.....
It was really good. I'll want to make it again!
re: LindaWhit
Tonight is going to be really simple. DH has to stop by Costco to pick up some prescriptions on his way home, so he is going to save me the cooking time and pick a roasted rotisserie chicken. To go with that, I'll mix up a caesar salad (stupid market had a sale on Fresh Expess 2/$1.00 salad blends and so we picked up a couple of caesar kits).
Last night we had meatballs simmered in onion gravy, mashed potatoes and peas.
Tonight, it'll be strip steak & shrimp scampi with baked potato for the bf; for me, I'm going to cook up some Mexican soy chorizo and drain it really well then add onion, garlic, celery and carrot until caramelized. Stir in some shrimp and a bit of fat free half & half then serve the whole thing over gnocchi. Sauteed green beans with bacon drippings and garlic bread for both of us.
Tonight it's a big green salad for two reasons: I need to use up the sundry veggies in the crisper AND if I eat a lighter dinner, I can have popcorn at the movie! Finally talked hubby into seeing Silver Linings Playbook - so yay for date night!
Tomorrow is youngest stepdaughter's birthday dinner - her choice is grilled teriyaki steak with blue cheese, baked potatoes with sour cream and chives and green beans, just steamed. Will make her either a cappucino oreo trifle or pumpkin cheesecake for dessert, once she tells me what she wants!!
Cheeseburgers tonight. We'll pull some of the house grind from the freezer and top it with the usual suspects (Land O' Lakes white deli cheese, caramelized onions, tomato slices). A lightly toasted Martin's potato roll will be the delivery mechanism. Crisps on the side. Beer for me, wine for Deb. Woodstock (director's cut) will be on the plasma. As a veteran, I will talk all the way through the movie and thoroughly tick off Deb.
We will be negotiating the Super Bowl Sunday menu. I don't have a horse in this race so mutual accord shouldn't be difficult.
We're headed back into the deep freeze here in the Northeast. Stay warm.
I am hammed out so the rest is hitting the freezer to find its way back on our plates and soup bowls later. Call me a quitter. Tonight I got a half pound of shaved prime rib and it is going to be a pepper steak. Jasmine rice and an iceberg and tomato salad from the taco night fixings from the other night. I am going to make a picked ginger viniagrette with rice wine vinegar and veg oil,carrots,soy sauce and maybe a splash of sesame oil in the blender til smooth. Nothing fancy.
Tonight we're attempting a version of LinguaFood's roast pork. I say 'version' because unfortunately when I shopped for the meat the only cut I could get was small (about 2 pound) and boned so I've rolled it and tied it in the hope it won't dry out too much, although I have to admit I have no idea whether that will help. It was brined overnight and it's now coated in dry rub and about to go into the oven for a slow cook. I have the feeling I'll be doing a lot of checking with a thermometer through the day. We're planning on shredding it and having it in tortilla's with some avocado, fresh coriander and a generous squeeze of lime. Some chillis may well find their way into the mix as we are on a bit of a chilli buzz at present and I bought what I think are yellow habaneros at the markets this week.
As is always the case, when I was out this morning I saw a decent sized shoulder with the bone in for sale at a different store. Oh well - next time I know where to shop.
So,the last three weeks were mainly about eating out. We did cook in the apartment a few times but produce quality in Tenerife is not as great as other parts of Spain we visit, so we kept it simple (also, cooking facilities were limited to two rings and an oven that didnt work too well).
For tonight, I've "discovered" a pack of mixed casserole game in the freezer (a farmers market purchase before Xmas). There's pheasant, venison and rabbit. But I'll not be buying from that supplier again as he's bulked out the pack with 20% turkey which ain't game (at least not in north west England). I'll cook that up with onion, some dried herbs, red wine and stock. Soem spuds and whatever the supermarket has by way of a good looking veg. Probably some cheese for "afters" as I've got withdrawal symptoms for good cheese.
re: Harters
re: Harters
re: Harters
re: Harters
re: Harters
The casserole is now finalised. Along with the onion, red wine and beef stock, there's dried thyme, fresh rosemary, crushed juniper berries and, in place of redcurrant sauce, the sweet/sharp will come from lingonberry jam (thank you, IKEA).
Good looking veg at the supermarket turned out to be turnips and cavolo nero.
Kitchen smells good!
re: Harters
re: Harters
re: LindaWhit
Shorts & T shirt weather during the day, Linda. A lightweight jacket most evenings - but still generally warm enough to eat outside on the restaurant terraces. It's weird - the island is home to Mount Teide (Spain's highest mountain) and I could see it from the apartment balcony - snow covered at its peak.
All in all, very relaxing. Mrs H has already started to look for next years apartment.
Clam pizza with bacon, mushrooms, scallions and garlic butter.
My dough is slow rising in the cold room, my ingredients are prepped, the garlic butter ready to go. Should be a nice quick meal to make after work before we go out to watch some pond hockey and fireworks.
Felt awful yesterday so I crawled into bed when I got home from work at 2:30pm and didn't get up until 7am. My husband ordered a pizza.
Today my plan is to make 2 Carmine's lasagnas for our Super Bowl party tomorrow. After all of that (making marinara and meat sauces and then assembling everything) I may blow off dinner tonight too. I picked up some skirt steak for a quick meal but I'm already tired just from grocery shopping, putting everything away, and doing a load of dishes. We shall see.
I didn't end up getting the fried chicken last night :( My "I can't eat two unhealthy meals in one day" guilt got the best of me as my SO came and took me out for a hot lunch date of cheeseburgers, and I knew I had to bake some cookies last night to take with me on Sunday. Also I had to cook off a bunch of bacon to use for my cheese ball for Sunday. So I ended up making a Pioneer Woman inspired chicken sandwich... Took a chicken breast and cut it in half lengthwise and pounded it a bit, sprinkled with lemon pepper. Then I cooked it in the skillet where I had made the bacon (left a bit of the bacon grease behind), and topped with some of the bacon and some American cheese while still cooking so the cheese got melty. I topped mine w/ dijon, SO did his with ranch. Made for excellent easy sandwiches... not super light but probably better than fried chicken!
Tonight is out. It's our "datingaversary" tomorrow, so today we're recreating our first date, which is an afternoon hockey game followed up by pizza at a Mellow Mushroom pizza place downtown. So romantical.
Jeez -- you guys have been cooking up a storm!!!
It's bloody freezing out here in the boonies (tho according to that ugly-ass rodent in Punxsatawney, this should be over soon, yes?)
After a quite entertaining evening of charades with a bunch of fun guys, tonight will be slightly more civilized :-)
We're having a buddy over for movie night -- Groundhog Day, maybe? --, and my man has promised to make his delicious mushroom lasagna. I'll make up some bufflo mozz for starters and a Caesar salad on the side. Yum.
Lunch: Maryland Crab Soup and Spinach salad
Dinner: lasagna and foccacia
Wow. It's been too long since I've posted. Computer issues - no fun! We are making Navajo fry bread tonight and that will become, well, Navajo tacos I suppose! Yum, very much looking forward to this. I've always enjoyed the treat growing up but have never made it.
re: tiffeecanoe
re: PHREDDY
I believe it's similar to a soapapilla! My husband is a sucker for Taco Bell chalupas and fry bread is somewhat similar to that as well. Very easy to make and so delicious.
Here's the recipe a friend passed along
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
oil for frying
Mix dry ingredients together.
Cut in shortening; then add milk.
Shape dough into a long cylinder; cut into 8 equal parts.
Flour hands, then work the pieces into 6" tortillas.
Fry in oil until golden brown.
I think I'm *supposed* to make lasagna tonight, as so many others are doing. But I'm not going to do so. :-)
Tonight will be chicken & asparagus parmigiana. I will cut a b/s Frankenchicken breast in half lengthwise, pound it down a bit, dip it in flour, an egg wash, and then panko crumbs mixed with a small handful of dried parsley for a quick pan-fry.
The sauce will be a combination of roasted red peppers and fresh tomato sauce blended with minced garlic, salt/pepper and some dried herbs. I'll layer that in the bottom of a glass baking dish, put the panko'd chicken on top, and lightly cover it with foil. Bake it at 350° for about 20 minutes.
Meanwhile, some asparagus will be snapped and par-steamed for about 4 minutes. Foil gets removed from the chicken; the asparagus gets layered on top of the chicken, some sliced provolone cheese on top of the asparagus, and back into the oven for another 10 minutes.
I'll serve the parm over cavatappi with some additional sauce.
And wine alongside. And before.
Tonight will be our first proper sit-down family meal since last weekend, which is really unusual for us. My husband picked up a lovely side of salmon, so tonight will be salmon two ways. To satart will be a ceviche, which will be served on top of sliced avocados. It's one of my favorite things that he makes. The second course will be prosciutto wrapped salmon that is seared and served on a bed of lentils. I don't know which veg he has in mind for this, but we have broccoli and asparagus in the house. Looking forward to dinner!
Last of the onion soup tonight, gruyere cheese for the topper and a Caesar salad (with anchovy) on the side. House red to wash things down. Casablanca will be on the plasma.
Negotiations for Sunday's vittles were painless. Stay warm.
I've got two bone-in Frankenchicken breasts roasting away at 425F. Before they went in they were brushed with bacon drippings and sprinkled with lemon pepper, lemon juice, salt, and a bit of Penzey's Forward! (which is mostly paprika). I threw some lemon quarters and skin-on garlic in the pan as well. When there are 30 minutes left on the clock, I'll add some artichoke hearts and castelvetrano olives to the pan, maybe a few sprigs of rosemary, chopped parsley, and a couple bay leaves. I'm debating a little white wine in there as well.
Not really a recipe just sort of a loose idea. Wish I'd thought to get some grape tomatoes. I may throw in some currants and sliced almonds. Oh well--let's see.
re: ChristinaMason
re: suzigirl
re: ChristinaMason
re: PHREDDY
re: ChristinaMason
re: juliejulez
Nice, yes, I remember you mentioning the lemon pepper. As pre-seasoned mixes go, that one's one of my favorites. I don't have too many in my kitchen---just lemon pepper, Penzey's Forward! or seasoned salt, adobo seasoning, Montreal steak, and some kind of fancy Italian-spiced salt. I keep Italian seasoning around, too---don't tell, or I'll lose my CH credentials.
re: ChristinaMason
re: ChristinaMason
re: ChristinaMason
re: ChristinaMason
The pork roast went ok last night. I had a few issues with the oven temp and I really should have put my thermometer in it to begin with. It just doesn't get to the heat it says it's at on the dial. I had intended for the roast to be ready and rested by 7:30 but instead it was 9:30 before we sat down. It did pull apart beautifully and it was delicious so thank you LinguaFood for doing all the hard yards testing. I doubt I would have attempted it had you not posted so many times about your efforts. For the record it was my very first attempt at roasting pork.
The leftovers tonight are going to be reheated, maybe with a yet to be decided liquid to soften them a touch. We'll do an invented dish inspired by Peking duck pancakes. Pork instead of duck and Vietnamese rice paper rolls instead of pancakes. We'll have a hoisin sauce and cucumber and spring onions to go in as well. It's a little chillier here today so I'll pick up a red wine to go with dinner.
re: Frizzle
After a fruitful trip to the Italian grocer this afternoon I discovered that somehow there were less pork leftovers in the fridge than when I left. Funny how that happens.
It was all ok though as after many failed attempts I finally secured some burrata that was begging to be eaten. The burrata with some fresh figs became a first course with the pork rice papers rolls to follow - a nice Grenache worked well with the hoisin sauce. Dessert was fresh mango and pineapple. It was a bit of a strange mix of a meal but each item was delicious.
re: Frizzle
Been a few threads for me, things fly fast around here! Been in bed for a week getting over a wicked sinus infection, trying to reschedule appts & such. Just barely able to subsist on tea and soup for a few days, til finally had energy to shop and cook. Might have overdone it a bit, but it's the Super Bowl plus a morning commitment to a school brunch.... At least I'll be able to relax tomorrow afternoon. Made a batch of chili with some coarse chopped sirloin, coffee & chili beans. Baked some potatoes for stuffed potato skins. Made a Muffuletta with salami, pepperoni, Black Forest ham & Provolone, and cheddar in a round loaf with a green olive relish + roast garlic mayo. All of that's for tomorrow. With six thawed chicken thighs, made the halal cart chicken and rice with the sauce and salad for dinner. Back to bed with my meds until pancake brunch for 50 tomorrow, at least it's not at my house....phew! Looking forward to the big game tomorrow, go 49ers!
Corned beef hash.
Note that British corned beef is a different beast from American (or at least New York) corned beef and it always comes in a tin. American type corned beef would be our salt beef. We've been importing tins of the stuff from South America since the mid 19th century (our best known product is called Fray Bentos, after the town in Uruguay). By the by, I've reached the stage of research for my "Food in the Great War" book where corned beef (or "bully beef" as the Tommies called it) looms large in the story.
Anyway, enough of the history already.
Onions and spuds are diced and fried. Tin is opened....contents diced and fried. There'll be a large dollop of HP brown sauce on top and, possibly, a fried egg.
Indigestion tablets for "afters".
re: Harters
John....Good to see you here...
I did not recall your authoring a book of food...Having visited Dunkirk, Normandy and Pearl Harbor , in a six month period in 2000, I love anything to do with the great war...Food is one I have not looked into...Perhaps you can send me a link where we can furthur discuss this topic....
By the way, my father will only eat Spam if it is charred on a grill, or as says "foxhole barbecuing" eaten at the end of a bayonette!
re: PHREDDY
Still trying to research and write the book, Phreddy. I've not applied myself to the task too well and keep getting sidetracked. My email is in my profile if you want to chat off the board.
Here's a foody blog you might like. The blogger contributes to a Great War board I use. He's an ex US Army soldier and a Cordon Bleu graduate. http://joyoffieldrations.blogspot.co....
re: Harters
Americans also have tinned corned beef. WWII GIs popularized the tinned stuff in the Philippines, where it is now a ubiquitous convenience food. Libby's, a US brand, used to be a popular pasalubong, a gift brought by visitors from abroad, but there are now companies in NZ who are producing flavored corned beef for the Filipino market (such as corned beef adobo in a can), that are increasing in popularity.
I've also noticed that butchers which cater to Muslims usually carry several varieties of halal corned beef also imported from South America (mostly from Brazil, sometimes from Uruguay and Argentina). I have no idea how corned beef ended up becoming popular in the Middle East, but I know my father was partial to the Ziyad, a locally-owned company run by Syrians which imports their corned beef from Brazil.
A decidedly NON-Super Bowl dinner for tonight, as I don't have a dog in this race (other than to hope the 49ers beat the Ravens, as I really dislike Ray Lewis and Bernie Pollard!)
Well, I guess I do have a small pony in the race - I've got good numbers in my work's Super Bowl Pool, so I'll keep an eye on the score for the end of each quarter to see if I win anything. :-)
Tonight will be marinated sirloin tips, baked potato, and roasted Brussels sprouts. The marinade is an old standby I created when I first moved out on my own.
1/2 cup of red wine
1/4 cup of teriyaki sauce
1/4 cup of honey (or less)
1/4 cup spicy brown mustard
1 Tbsp. dried minced onion
1 tsp. garlic powder
1 tsp. dried fine herbs (a mix of savory, parsley, chives and tarragon)
1/2 tsp. of freshly ground pepper
Shake the ingredients together in a jar, and pour over the beef tips (about a lb.) in a plastic bag. Let them marinate for up to 8 hours, then grill.
Last night, as we watched light snow falling (as it STILL is), I wrastled up some hot Italian turkey sausages in Arrabbiata sauce, along with rotini pasta, garlic bread, & a green salad.
re: Bacardi1
re: roxlet
Re: the sausages, all of our local supermarkets carry the Shady Brook Farms brand of both hot & sweet Italian turkey sausages. Both are quite good, & I always have some in the freezer. Great for pasta, sub sandwiches, & really any dish that calls for Italian sausage.
As for the Arrabiata sauce - while I do make my own sometimes, I ALWAYS have several jars of Safeway supermarket's own brand of this: "Safeway Select Verdi Arrabiata Sauce". It's uber-spicy, all-natural, no preservatives or mystery ingredients, etc., & extremely tasty. In fact, we've found all of Safeway's "own" brands of everything higher in quality than national brands. Go figure. So Safeway's Arrabiata was on the menu last night. Love the stuff.
re: Bacardi1
re: roxlet
They have a synthetic casing, I think:
re: ChristinaMason
re: Bacardi1
gotcha. sounded like a chemical to me. more properly, I suppose they are "artificial" casings. http://en.wikipedia.org/wiki/Casing_(...
The mushroom lasagna was outstanding. We have leftovers for tomorrow night. Yay!
Tonight, after stopping by an old retired friend of ours for his Super Bowl thingamajiggee, we're invited to dinner at another friend's place -- a very good cook, so we're looking forward to it, not knowing exactly what will be served. I sure hope it's low-carb after last nights pastapalooza.
re: linguafood
re: ChristinaMason
It's a smittenkitchen adaptation of Ina Garten's recipe:
My man added mozza to the layers, and cut down on the nutmeg. I still thought it was a bit heavy on the nutmeg (the original calls for a tsp, I think half would be *plenty*).
We also used baby bellas & shiitakes, as we couldn't find any maitake shrooms. Oh, and dried porcini. And fresh lasagna sheets.
Heading to a party today at a friend's house. It's about 45 minutes away so I'm not taking too fancy of treats since most that I like don't travel well. Doing some bits of chicken wrapped in peppered bacon, and making a honey mustard dipping sauce, and doing a cheeseball with bacon and jalapenos. Oh and I baked some chocolate crinkle cookies.
To be honest, I'm mostly looking forward to having ruffles and store-bought onion dip. My secret guilty pleasure.
Having another couple over for the game... not that we are huge football fans, but it is an excuse to get together!
I have baby back ribs in the oven, cooking slowly, a combination of stuff rubbed on them: Montreal steak seasoning (yes), paprika, ancho chili powder, cumin, etc. They will go in the slow cooker to keep warm, Sweet Baby Rays, sweet and spicy on hand if folks want.
I've seasoned some shrimp with spicy stuff and wrapped in bacon, I'll cook those in the oven right before service, maybe at kickoff.
I made the filling for my egg rolls yesterday, along with 3 sauces, mustard, plum, and soy/ginger.
I'll cut up some celery and carrots, have with ranch dip made with Fage 2%.
A baguette that I will slice and make into crostini, keeping tht simple. Maybe use a bit of truffle oil drizzle.
We told the other couple they could bring fruit and beverages. They don't drink alcohol, and like a variety of different bottled teas, I'm pretty much either milk, water, or regular ice tea. So I'll probably make a pitcher of tea.
re: wyogal
Sounds like a superbowl party to me...
I was desiginated to bring two appetiezers. to the party..
Sliced sirloin that was marinated in honey, soy sauce, chopped garlic and ground pepper , pan seared , roasted and then sliced rare on Crostini, with a dab of Ceasar dressing on the crunchy bread and a shrimp gaspatcho in cucumber cups with a shrimp hanging on the edge of the cup.
Per today's Globe we're all sulking here in greater Boston. We are not sulking! We're going out for dinner using a Christmas present gift certificate to a really nice restaurant (that won't turn a TV on). Denial is not the same as sulking. We're having a martini at the bar first to prove it.
Brunch was blood orange bellinis, scrambled eggs and bacon.
Finger foods for the game will include baked stuffed clams (I'm purging the little necks as I type), nachos, deviled eggs and house chili. Beer for me, wine for Deb.
Neither of my teams made it to the show so I'll just kick back and criticize/lampoon announcers, officials, whatever.
Tis the season for Lasagna, apparently. Tonight I'm making Lasagna using DH's spaghetti sauce. Works great for the meat sauce since it already has italian sausage and ground sirloin, as well as the kitchen sink in it. And even though I don't care much for it, I will be making it with ricotta since he likes it. To go with it, will be garlic bread and a small side salad.
This morning, I made up a batch of Pico de Gallo. This afternoon will be some Pico de Gallo, Guacamole, a variety cheese tray with prosciutto, capocollo, & calabrese for snacking.
Pretty low key for the game here. Just a couple of friends over for some finger foods. On the menu: Chorizo Scotch Eggs, Guinness Sausage Scotch Eggs, Buffalo Chicken Wings, Chili-Lime Chicken Wings, Nachos w homemade salsa and guacamole and...it just wouldn't be Superbowl without the obligatory Rotel/Cheese Dip. ....last can of Rotel so it seems a road trip to Buffalo is in order!
Since it's no longer BBQ season, my husband is making Buffalo wings for the neighborhood. He bought a 40 lb case, and let me tell you, that's a lot of wings. He's finishing frying them up now (he has "orders" for 12 dozen). I made a blue cheese dip to give to everyone as well.
Since I am not currently eating things like Buffalo wings, I have devised a work around, thanks to ChristinaMason. Basically, I will chunk up the breasts, lightly toss with some seasoned flour, and bake in the oven. When they're almost done, I'll blast them under the broiler to brown them, and dress them in Frank's Wing Sauce, which is sold bottled, not to be confused with Frank's Red Hot sauce, avoiding all the butter in wing sauce. I also made a version of blue cheese dip made with yogurt. Gotta tell you, it's tough dieting in this house!
We're heading to a party with two kinds of chicken legs---buffalo and mesquite bbq---plus homemade blue cheese and green goddess dressings. Some carrot and celery sticks for munching.
I'm bringing my own cocktail along with, which I can't decide whether I really like: soda water, Bombay gin, Lillet blanc, sour cherry juice, and a squeeze of lime. It will help me avoid the homebrew that I'm not supposed to be drinking right now.
out out out. friday night i took my sister to dinner at a local (Oakland) Michelin-starred restaurant, Commis - she doesn't get out much and i get the benefit of eating somewhere great too. Michelin doesn't mean all that much to me but i'd been to this place about 5 years ago and loved it. it had only improved, and it was wonderful then. will be writing up a report for it on the SF/Bay Area Board soon.
yesterday i took a now-yearly trip to Napa with friends in from out of town to Far Niente's cab release event - fantastic - spent a good 3 hours in the caves trying the new releases and eating passed h'ordeuvres cooked onsite. we also had a private tasting at another winery, Keever, and then another event at FN's sister winery, Nickel & Nickel. then a cocktail and a nap, and dinner at Ad Hoc (Thomas Keller's "family style" restaurant). more vino and cocktails. i'm in full-on hangover mode today.
for lunch i went to Korean BBQ with my sister, drove home on silent streets prior to the game starting, and have been plopped on the couch for the last 6 hours watching top chef reruns. could not even look or think about more food.
and due to extra cop presence, roaming helicopters, and hourly trash trucks - i kid you not - our neighborhood is NOT burning, for a change. i'm sure if SF had won that would have been a different story.
looking forward to some cooking this week, but it's going to a busy one, so i'll just keep tuning in to all your doings.
re: mariacarmen
I always get a sense of excitement when I'm going to eat at a Michelin starred restaurant. It's a feeling that "the industry" recognises the quality. It's a pretty big thing in the UK (amongst those of us who do upscale dining) although it seems to be becoming increasingly flawed as a process. By the by, a restaurant in the city in our metro area was the first UK restaurant to get a star (back in the 70s, I think) - long since lost but the palce is being taken over by a 2 star chef so maybe it'll be coming back. Can't wait for the reopening in March.
As for dinner tonight, there's lamb chops. They're going to get a rub with zaatar and will go under the grill. There's a tin of "pomegranate & walnut stew" that I picked up at the Middle Eastern shop - no idea what that's going to be like. I'll whizz up some houmous in the processor with a tin of chickpeas, tahini and stuff. Jars in the fridge will provide other mezze items. Pittas and knobez bread for the carb.
re: mariacarmen
re: mariacarmen
re: steve h.
No, just friends who have wine club memberships! but i do think one of the couples has work ties (not in the food industry tho) to T. Keller, as he said they'd been to TFL about 6-7 times. wow!
Ad Hoc was great - second time i've been. very homey, warm friendly service. it's a very casual but great food place. the food was served family style - big platters of kurobuta pulled pork, fried rice, and a supplement of rib-eye skewers, with an amazing salad to start of broccolini and kale.
More burrata tonight. This time served on a slab of 'green polenta', an Ottelenghi recipe from his guardian column. Loads of herbs go into the polenta along with a hefty amount of parmesan, butter and ricotta. The polenta is left to set and them grilled. The burrata sat on top and oozed its yummy contents onto the polenta. Alongside was a beetroot and orange salad. Not a great match but the beetroot had to be used.
Tomorrow will be a lighter meal, tonight's was delicious - especially the burrata but I think I've had enough dairy for a couple of days.
I am alone for the week so I am indulging in all those personal pleasures which would otherwise result in uncomfortable questions like "Why does it smell like shrimp in here?" or "Is that curry coming out your pores?" Tonight's first foray into indulgence will be a pork vindaloo, using up the rest of the curry paste I made in December. The freezer is a bit of a shambles right now as we are packing it in preparation for Mardi Gras festivities, but I am hoping there is some sort of green vegetable there that can be used as a side. Hopefully bhindi masala, otherwise I think there may be some spinach there than can easily be turned into palak tofu. Lots of low carb pitas and raita on the side for this one. The vindaloo paste makes generous use of ghost peppers so I will need to tame the heat!
re: JungMann
re: Dirtywextraolives
Yes, luckily I have a farmer nearby who stocks me up in the Fall so I can just pull the peppers out of the freezer as needed. The vindaloo tasted a little flat tonight so I added Aleppo pepper, which rounded out the heat and accentuated the sourness of the curry without the aggressive pungency of just adding more vinegar.
I'm planning to use up a leftover roasted chicken breast in chiles rellenos. I'm using this as a starting point: http://www.finecooking.com/recipes/po...
I think I'll skip the rice and perhaps add in some shredded greens (kale and beet greens) that need using. I'm going to top the chiles with a purchased mole poblano sauce that contains all kinds of good peppers, nuts, and chocolate.
On the side we'll have curtido, pickled onions, and avocado slices.
re: ChristinaMason
OK...so...peeling roasted poblanos is easier said than done. I've done it successfully before, but tonight was a total fail---there just wasn't enough flesh to even support peeling off the skin; I think my peppers were too thin walled. What little bit of roasted pepper I was able to salvage was chopped and stirred into the filling (sauteed chopped mushrooms, yellow squash, kale, garlic, shredded chicken, aged cheddar, and the sofrito from the recipe I linked to).
My DH was good enough to go out and buy 9 new poblano peppers, which I slit and stripped of their seeds (man, my fingers are on fire! These are gonna be spicy), stuffed, topped with the mole sauce and more shredded cheese, covered with foil, and popped in the oven. Let's see where we're at in 45 minutes or so...
Stoked about the awesome mushroom lasagna leftovers. We also have about 2/3 of a bufflo mozza leftover from our dinner Saturday, so that will be the app, just drizzled with Sicilian olive oil & sprinkled with basil chiffonnade. Some romaine with grape tomatoes on the side, simple oil & vinegar dressing.
Kicking boxes four times this week, including tonight b/c... fat peeg in da house. Aí.
Saturday, we went out (as you all know that Sat is my non cooking day) to a buffet resto in Va. T'was good and we filled up like gluttons (lol). Yesterday, prime rib with jus, rice a roni (oh no!) beef flavored and a combination of green & yellow wax beans from my summer garden taken from the freezer....they were excellent; very basic simmered with chicken stock, salt free seasoning, a little kosher salt and pepper and the magic ingredient....bacon fat.
I'm about to slide a pan of turkey wings into the oven: sliced onions, chopped scallions, celery and garlic....some stock and bake for about 2 hours. To go with, chicken flavored egg noodles, leftover beans from last night and some corn nibblets....Imma make a batch of homemade rolls. The bf's mother's pound cake for dessert.
Duck hash is on the menu tonight. Pieces parts plus a boiled potato dice will be sautéed in duck fat. Local farm eggs will be poached and put on top. Prosecco to wash things down.
re: steve h.
re: LindaWhit
Post-Super Bowl goodness. Maybe consider getting a whole bird. I like to carve and serve the breast intact. One side is a perfect serving for one so invite a friend. Field stripping your basic M1 duck after the fact is straightforward and kind of cool when you think of all the things you can do with the pieces parts.
re: LindaWhit
Maple Leaf Farms sells duck breast "trimmings" that would be perfect for something like this instead of chopping up nice whole duck breasts. Unfortunately, they only sell this product online. I'm planning on ordering some soon because I think it will make for some very interesting stir-fry dishes.
Let's take the discussion here:


text:
The Hotel Edison NYC in Times Square, Midtown Manhattan
Built in 1931 in the same grand Art Deco style as Radio City Music Hall, the Hotel Edison NYC in Midtown Manhattan is situated in one of the most dynamic sections of New York City. Our lights literally shine on Broadway! Just steps from Times Square, walking distance to Broadway theatres, Rockefeller Center, Radio City Music Hall, shopping, dining, and centrally located for business or pleasure. An exciting place to stay in the heart of New York City!

subset: commoncrawl


text:
By JEFF MEYERS Press-Republican
---- — PLATTSGURGH — Larry Gooley has always had a penchant for exploring and explaining the region's history in a way that people can clearly see and understand.
As owner of Bloated Toe Publishing with his wife and business partner, Jill Jones, Gooley has both written books on topics of regional history and has published other writers' renditions of the way things are and used to be across northern New York.
"I enjoy finding unknown stories and solving them," Gooley said recently from his home and business in Schuyler Falls of this desire to uncover the region's many mysteries.
Gooley's wisdom will soon be transformed onto the screen when he is featured as a guest commentator on an upcoming NBC Peacock Production airing on the Investigation Discovery channel.
The producers of the program, which is scheduled to air around Halloween, were looking for murderers named Mary as their focus. In his collection, "25 Diabolical Adirondack Murders," Gooley had written about a "particularly gruesome murder" near Watertown carried out by a Mary Farmer.
The story, "Evil Personified: Neighbor in a Trunk," described the events leading up to and following the April 23, 1908, murder of Sarah Brennan, Farmer's neighbor, friend and landlady.
"This woman and her husband were trying to steal land from Sarah Brennan," Jones said as she and Gooley described the events that led up to Farmer's killing and the dismemberment of Brennan by ax.
The Farmer tale is one of 25 stories Gooley included in his anthology covering the Adirondacks and neighboring communities.
"I thought I was going to collect 50 murder stories, but that would have become a 'door-stop' book," he said of the extensive work put into researching past atrocities across the region.
"Out of 130 stories I collected, I picked 50 that were really good and then had to trim down to the 25 best. Hers was one of them."
Gooley researches the newspaper archives of the time period when a particular event took place. In uncovering murder cases, he uses a lot of the trial coverage to portray what it was like to be involved in the case at the time.
He was contacted by producers from Peacock Productions earlier this summer, and the wheels were set in motion for him and Jones to travel to New York City, where Gooley would be filmed as an expert on Mary Farmer for one segment in the "Bloody Marys" production.
They traveled to the Big Apple, and Gooley took part in a two-hour filming session at the National Arts Club in Manhattan.
"She asked me leading questions for me to tell the entire story from the beginning," he said of the interview, adding that the production will use reenactments to depict the events of 1908 while Gooley intercedes with his personal descriptions.
With a picture of the blood-stained legs of a person holding an ax and straddling a human skull, "25 Diabolical Adirondack Murders" chronicles the crimes of its characters, stretching from centuries ago to the most recent case in 1946.
One of the tales elicited an email from a woman whose father was described in the story as a 4-year-old boy who witnessed his mother's murder in 1920. The daughter had never known of her father's horrific experience until reading about the event.
Gooley has also been approached by a producer in California about his book, "Terror in the Adirondacks: The True Story of Serial Killer Robert F. Garrow," which follows the horrendous actions of Garrow during the summer of 1973 when he brutally killed several Adirondack campers.
The producer had once lived in northeastern New York and had worked at the lodge where Garrow had stolen an automobile, said Gooley, who explained that the efforts to bring his book to the screen are in the early stages, and he did not feel comfortable revealing the producer's name at this time.
Bloated Toe has also recently released a second edition of "Out of the Darkness: In Memory of Lyon Mountain's Iron Men."
The book reviews the lives of more than 175 men who died in the iron mines of Lyon Mountain, and the revised edition includes expanded information, several new illustrations and the recognition of several more miners who lost their lives.
Gooley's most recent effort, "Killing in the Kuyahoora Valley," was just made available in August. The chronicle features the true story of the 1914 murder of schoolteacher Lydia Beecher by Jean Gianini in Poland, N.Y., just north of Utica.
Gooley and Jones have also begun a new endeavor at Bloated Toe by reissuing several volumes of historic books in the "Preserving History" collection.
Volumes include "The Life of Commodore Thomas Macdonough," by Rodney Macdonough, the grandson of the commanding Naval officer during the Battle of Plattsburgh, and "Peter Sailly, Plattsburgh and Champlain Valley Pioneer," by George S. Bixby.
Email Jeff Meyers:firstname.lastname@example.com LEARN MORE For more information on books available at Bloated Toe Publishing or to learn how to publish work with the company, visit their website at www.bloatedtoe.com.


text:
This effective cleanser utilizes a special Anti-Blemish Complex of Salicylic Acid, Tea Tree, Willow Bark, Rosewood, Lavender and Chamomile that has been shown to be very effective on blemish-prone skin.
Excellent for either oily or dry skin, and will not leave a residue or irritate the skin.
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Information provided on this site is solely for informational purposes only. It is not a substitute for professional medical advice. Do not use this information for diagnosing or treating a health problem or disease, or prescribing of any medications or supplements. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment. None of our statements or information, including health claims, articles, advertising or product information have been evaluated or approved by the United States Food and Drug Administration (FDA). The products or ingredients referred to on this site are not intended to diagnose, treat, cure or prevent any disease. Please consult your healthcare provider before starting any supplement, diet or exercise program, before taking any medications or receiving treatment, particularly if you are currently under medical care. Make sure you carefully read all product labeling and packaging prior to use. If you have or suspect you may have a health problem, do not take any supplements without first consulting and obtaining the approval of your healthcare provider. California Consumers – Proposition 65 requires sellers to notify California consumers of substances that are in many foods, plants, herbs and supplements with the following warning. WARNING: These products contain chemicals known to the State of California to cause birth defects or other reproductive harm.©2000-2014 Nutrition Express Corporation. All rights reserved.


text:
A massage therapist who worked in Seal Beach pleaded guilty today to sexually assaulting three of his clients and was immediately sentenced to a year in jail.
Jason Michael Elliott, 29, of Sunset Beach, pleaded guilty to one felony count of sexual battery and two misdemeanor counts of sexual battery, according to Deputy District Attorney Vanessa Woods.
Elliott also will be put on three years of formal probation, will have to register as a sex offender and is barred from contacting the victims, Woods said. Elliott went into custody today, she added.
Three felony counts of assault with intent to commit a sex offense were dismissed, according to court records.
From Aug. 4, 2009, to April 29, 2010, Elliott worked as a masseuse at a Seal Beach Massage Envy location at 12340 Seal Beach Blvd., where he sexually assaulted the three women, according to prosecutors.
Elliott assaulted a 30-year-old woman at the business for a spa treatment on Sept. 30, 2009; a 33-year-old woman who came in for a massage Nov.8, 2009; and a 21-year-old woman who paid for a massage April 29, 2010, according to prosecutors.
The 33-year-old woman called Seal Beach police the same day, prosecutors said. As detectives investigated, they found two more victims.
Elliott was fired when his bosses found about the allegations.
As of July of last year, Elliott was no longer certified as a massagetherapist by the California Massage Therapy Council, according to prosecutors.
- City News Service


text:
Due to environmental advantages, there is an effort to support the increased use of wood in building construction.
In April 2012, Joe Mayo of Mahlum, Stephanie Pure of the American Institute of Architects, Seattle, and Hans-Erik Blomgren of ARUP presented to the City of Seattle's Committee of Planning, Land Use, and Sustainability to request that the City look more closely at removing height limitations in the building code that apply to products such as cross-laminated timber.
As a result, we have convened the Construction Codes Advisory Board's Innovation Advisory Committee to assess the risks of allowing the expanded use of this construction type. You are welcome to observe meetings and give your input during a specific time on the agenda. The next CLT discussion will be held this November to conduct "Next Steps" as identified in the May 30, 2013, meeting minutes.
May 30, 2013
Construction Codes Advisory Board's Innovation Advisory Committee
August 23, 2012
Construction Codes Advisory Board's Innovation Advisory Committee
April 11, 2012
Seattle City Council Planning, Land Use, and Sustainability Committee
Timbercity: Innovative Multi-story Wood Architecture
Ask Us
Kathleen Petrie
Sustainable Codes Analyst
(206) 615-0541


text:
By Bryan Fischer
Follow me on Twitter:@BryanJFischer, on Facebook at "Focal Point"
Anthony Kennedy wrote the infamous Lawrence v. Texas decision that made laws against sodomy unenforceable in America. The Court issued this egregious display of arrogant and immoral judicial activism despite the fact that sodomy had been a criminal offense in all 50 States until 1961 and was still against the law in 24 States and the District of Columbia when the Lawrence decision was issued.
So in one fell swoop the Court deprived almost half the Union of the right to self-governance through their elected representatives, the essence of a republican form of government, and imposed its own twisted version of morality on the entire country. And here we thought imposing your values on others was supposed to be bad! Silly us for believing that swill.
It is not possible that there is a constitutional right to engage in sodomy. Sodomy was a criminal offense in all 13 States at the time the Bill of Rights was passed, so no luck there.
There cannot possibly be a 14th Amendment right to engage in sodomy, because it was a criminal offense in 32 of the 37 States when it was ratified. So no luck there either.
Scalia noted in his dissent that prosecutions under sodomy statutes were not as rare as one might think. There were 20 sodomy prosecutions in the colonial period, 203 recorded prosecutions from 1880-1995, and even 134 reported prosecutions in the half-century prior to Lawrence. His point was simply that designating homosexual conduct as immoral and contrary to public morals is a longstanding principle of American jurisprudence. It is rooted in our history.
No, you can read the Constitution from front to back, back to front, upside down, from right to left and hanging from a chandelier and you will find no mention whatsoever of any right to engage in sodomy. You won't find it because it's not there. It simply does not exist as a constitutional right, no matter what the fevered brains of six black-robed tyrants said in 2003.
In fact, the Supreme Court correctly ruled in 1999 that "a person has no constitutional right to engage in sexual intercourse, at least outside of marriage." It is perfectly permissible and constitutional to take all forms of sexual intercourse that occur outside the union of one man and one woman in marriage and make them contrary to public policy.
But carried along by the sirocco of secular fundamentalism, Anthony Kennedy, as Antonin Scalia observed, removed the last barrier to the legalization of "bigamy, same-sex marriage, adult incest, prostitution, masturbation, adultery, fornication, bestiality, and obscenity." It is now just a matter of time before these evils are given legitimacy and consume what remains of America's soul.
Scalia pungently remarked that Lawrence v. Texas would be devastating to America's cultural fabric. Said Scalia, "This effectively decrees the end of all morals legislation."
Scalia knew what this ruling meant. "Today's opinion is the product of a Court...that has largely signed on to the so-called homosexual agenda...[T]he Court has taken sides in the culture war, departing from its role of assuring, as neutral observer, that the democratic rules of engagement are observed."
Now apparently even Justice Kennedy is becoming uneasy about the toxic fumes his own ruling has released into American society. He is now expressing open concern about the corrosive effect of "moral relativism."
Speaking at Heritage Foundation last week, Kennedy said, "Relativism leads to skepticism, skepticism leads to cynicism, and cynicism is corrosive to basic human values...If you have moral relativism as the public philosophy, you have a problem with telling the importance of our heritage. Teachers are reluctant to say someone was good, a hero. That an event doesn't have an ethical and spiritual quality. Everything's the same. The result is that young people are discouraged."
Well, Justice Kennedy, you should have thought of all this moral relativism stuff before you authored Lawrence. You are way late to the party. It's going to be tough, perhaps impossible, to stuff the genie back into the bottle and to get all the gremlins back into Pandora's Box and close the lid after all their toxic waste has been loosed on society.
In the meantime, your Honor, we'll try to clean up after you as best we can.
(Unless otherwise noted, the opinions expressed are the author's and do not necessarily reflect the views of the American Family Association or American Family Radio.)


text:
Triangle home sales surged 41 percent in April as buyers continued to snatch up properties from an ever-shrinking inventory of homes on the market.
Increasing demand and dwindling supply is creating plenty of frustrated buyers, as the most sought-after homes sell quickly – typically after receiving multiple offers.
"The inventory being so low is really making it tougher," said Mark Parker, vice president of sales for Fonville Morisey's Stonehenge office in North Raleigh. "I think sales would probably be even higher if we had more inventory out there."
There were just 7,667 new and existing homes listed for sale at the end of April, down 23 percent from a year ago and down 42 percent from two years ago, Triangle Multiple Listing Services data show. The Triangle now has a 3-month supply of homes on the market at the current pace of sales.
The historically low inventory levels are directly tied to home prices, which haven't yet risen enough in the Triangle to entice a large number of owners to sell.
"I think that's what is holding people back more than anything," Parker said.
Many owners who bought during the peak of the boom may still be underwater, meaning their house is worth less than the amount they owe on their mortgage. Others just haven't experienced enough appreciation to warrant moving up to a larger and more expensive house.
Demand spurs prices
Still, the intense competition for the homes that are selling is helping to boost prices.
Home prices, including distressed sales, increased 3.5 percent in the Raleigh-Cary market in March compared with the same period a year ago, according to CoreLogic. Prices in the Durham-Chapel Hill market increased 4.5 percent over that same period.
And 70 percent of the homes that sold in April were at or above their list price, up from 58 percent in January, according to MLS.
Stacey Anfindsen, a Cary appraiser who analyzes MLS data for area real estate agents, said he expects the current market dynamic to remain in place at least through the third quarter.
"I don't see inventory doing anything, just kind of flat-lining," he said.
'It's like Pac-Man'
Demand, particularly in Cary and other areas of western Wake County, is likely to rise later this year when the insurance giant MetLife begins moving employees into the area. MetLife announced earlier this year that it would add about 1,300 jobs in Cary, which will be a hub for the insurer's global technology and operations unit. Some of those positions are expected to be filled by MetLife employees relocating from elsewhere in the country.
"That could be really chaotic in terms of what's available for inventory," Anfindsen said.
The low inventory levels have already greatly reduced the time it now takes to sell a home in the Triangle. The average days on the market of the homes that sold in April was 89 days, down 31 days from the same period last year.
"It's like Pac-Man," Anfindsen said. "They're out there just eating up inventory as fast as it can come on (the market)."
Bracken: 919-829-4548


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By Greg Hoch
Minnesota DNR
— It's September and the fall migration is on.
Migration seems pretty simple, move north in the spring and south in the fall. Once you start looking at it in detail, it's incredibly complex.
Birds migrate at night. The air is less turbulent and cooler during the night. Put on a down-filled winter coat and flap your arms for seven or eight hours and see how hot you get. Flying by night also allows them to navigate by the stars. Celestial navigation also causes them to get confused by lighted windows and the blinking lights on communication towers, often costing them their lives.
In the spring, birds closely track the calendar, actually the day length. Often we can predict when a species will arrive within a day or so. This is because there is a rush to get to the breeding grounds and establish a territory. Fall migration is much less predictable. Birds hang out, gorging themselves on fruits and seeds, and then catch a cold front when it comes.
Birds can gorge themselves all day and then fly all night. In some cases they can almost double their weight with fat accumulation during the day and then burn that all off that night. Imagine doubling and halving your weight every twelve hours!
Some birds will safely follow the coastline while others will dangerously head off over open water such as the Gulf of Mexico. If a weather front moving in from the north catches them in mid-flight, there's no place to stop and rest. Millions of birds will run out of energy flying against the headwind, fall into the ocean, and wash up on the beach. There are records of millions of birds washing up on Gulf Coast beaches in a single morning.
The bar-tailed godwit, leaves Alaska and flies straight through to New Zealand. This takes about nine days and is a distance of a little under 7200 miles, without any stops. The blackpoll warbler nests in Alaska, flies east to New Jersey, and then sets out across the Atlantic for a two-day nonstop flight to South America.
Some sandhill cranes migrate from the southern states up to Minnesota where they breed. Others fly past Minnesota and go all the way to Alaska. Some pass Alaska and nest in Russia.
Some species don't migrate at all. Pheasants, prairie chickens, and sharp-tailed grouse stay year round. The tiny chickadee also overwinters here while a big fat mallard with an inch or more of insulating feathers heads south.
Snow buntings and redpolls migrate from Canada to Minnesota. For them, Minnesota is the south. The question each species has to face is whether it's more difficult to survive a Minnesota winter, or to survive flying from Minnesota to South America and back. Both options are risky, which is why 80-90 percent of birds never see their first birthday.
The next time you see those migrants at the birdfeeder, imagine what those little bodies have gone through and all the places they've seen.
Greg Hoch is a prairie habitat evaluation ecologist with the Minnesota Department of Natural Resources stationed at the Farmland Wildlife Research Unit in Madelia.


text:
Staff report
Glasgow Daily Times
The Glasgow High School Scotties had to rally late in the seventh inning Thursday night to pull off a 6-0 victory at South Warren High School in Bowling Green. The Scotties and the Spartans battled back and forth through the first six innings until GHS caught fire to secure the win.
Junior hurler JT Green got the start on the mound for the Scotties.
He went the distance, allowing no runs on five hits. Green walked one batter, hit one batter and struck out nine.
Read more of this story in the print or digital Glasgow Daily Times.


text:
The Amazing Race, 8 p.m., CBS
We will not miss team FanBoy. They simply were not cut out for this experience. It is one thing to watch and adore the show from our couches, and entirely another to think you can do it. My son and I are secure in our knowledge that we could never do it. Tonight, the humidity turns serious, and Team Magic James goes down, and Team Longhairs gets some kind of bad news from home.
Homeland, 10 p.m., Showtime
Wow. And wow. And add a third wow in there just because last week's episode was that intense. Fantastic. Can't wait to see where we go from here.
The Good Wife, 9 p.m., CBS
"When Lemond Bishop's accountant is arrested, Diane and Alicia must determine if the feds are going after his drug money or legal businesses; Nick causes more trouble for Kalinda." I love the ick-factor of the Lemond Bishop stuff for Alicia. And raise your hand if you agree: the Kalinda husband stuff is ridiculous and makes no sense and needs to be put away. Just … end it. Have him be run over by a bus.


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Alojamento Baixo Custo Ásia Tailândia Mae Hong Son Hotéis Baixo Custo Panorama Hotel
Ideal place for recreation amidst panorama scene,
close to airport (1 km., bus station 1.5 km, market 100 meters), business area.
Natural View of Gongmoo Hill & Wat Huawiang Temple made of teak wood.
Quiet & clean.
... mais
We are located in the centre of town, 200 meters from bus station and 1 km from airport. We are quiet and clean! All staff is local people so cultural exchange is welcome. Our guests >90% are Thai people. High numbers of foreign guests are Japanese and from Asian countries. Please note that we are 1 star hotel.
Ideal place for recreation amidst panorama scene,
close to airport (1 km., bus station 1.5 km, market 100 meters), business area.
Natural View of Gongmoo Hill & Wat Huawiang Temple made of teak wood.
Quiet & clean.
Rooms: Standard: 60 air conditioning rooms, hot shower, telephone, satellite TV (BBC World, NHK of Japan), refrigerator.
Service: 24 hour room service, business centre, parking space.
Conference Facilities: 1 room for up to 150 participants.
Small friendly hotel with all facilities for modest accommodation.
We donate over 10 scholarships to local students and support social and traditional events annually.
We provide service by native staff to allow you the touch of the native people. Their English language is not fluent like 5 star hotels but they are willing to serve. You can leave message at the desk and manager will provide all necessary service and we have no problem for communication in English because 2 managers graduated from abroad. Our hotel is getting along with green hotel so we use 10-16 watts lamp. Maehongson has electricity problem and often that power failures especially in rainy season power failure happen almost every day. We must reduce power consumption to save energy. We are the only hotel that establish a foundation to support local education and culture.
If you travel by car our hotel is on the main road in the banking area when you approaching the central light traffic you can see the 5 storeys building of Panorama Hotel. Travel by plane please take taxi to Panorama Hotel 60 Baht ($ 2)
51 Khunlumprapas Rd Muang District
Clique aqui para ampliar o mapa
Já alguma vez ficou alojado aqui? Escrever uma avaliação
* A pontuação de Satisfação dos Clientes é baseada nas pontuações combinadas da Travellerspoint e de sites externos. A pontuação atribuída 66% a este alojamento é baseada nas pontuações dadas por 4 hóspedes.


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Slavic Greek Latin Academy
|Slavic Greek Latin Academy
|Славяно-Греко-Латинская Академия
|Theological University
|Moscow then Sergiyev Posad, Russia
The Slavic Greek Latin Academy (Russian: Славяно-греко-латинская академия) is the first higher education establishment in Moscow, Russia and the most important in issues regrading the studies of Orthodox Christian theology.
The academy's establishment may be viewed as a result of the incorporation of the Left-Bank Ukraine into Muscovy after the Treaty of Pereyaslav. Under Fyodor Rtishchev's auspices, Epiphanius Slavinetsky and other learned monks moved from Kiev to Moscow and brought a taste for learning there. The Ukrainian and Polish influence was paramount at the court of Tsar Feodor III. In 1682, he signed the academy's charter (priviley), which had been elaborated by Sylvester Medvedev.
The academy was organized in 1685-1687 under the guidance of two Greek brothers Joannicus and Sophronius Likhud on the premises of the Zaikonospassky Monastery with over 70 students. The academy was placed under the care of the Patriarch Prikaz. The curriculum was divided into several levels ("schools"), including Slavonic and Greek writing, seven liberal arts (septem artes liberales), and theology.
The academy itself was named the "Greek Latin School", or "Spassky schools" (Спасские школы). After the dismissal of the Likhud brothers in 1694, their students Feodor Polikarpov-Orlov and N. Semyonov (Golovin) became teachers at the academy. By the beginning of the 18th century, there had been more than 200 students at the Slavic Greek Latin Academy. In 1701, Peter the Great turned it into a state academy. A celibate priest Palladius (Rogovsky), president of the academy, invited the graduates of Lvov and Kiev seminaries (so-called "brotherhood schools"), familiar with educational practices of Western Europe, to teach at the Slavic Greek Latin Academy. After that, the Latin language became the principal teaching language of the establishment.
The curriculum consisted of two major stages, including elementary stage (grammar, arithmetics, geography, history, languages, dogmatism or theology) and highest stage (theory of poetry, rhetorics, philosophy, theology). The whole educational process lasted for 12 to 15 years. The education itself was similar to that of Western European universities.
The Slavic Greek Latin Academy produced not only theologians, but specialists for civil service, as well, such as medical professionals and translators. During the reign of Peter the Great, the academy began to gradually turn into a higher theological educational establishment, as opposed to many new secular professional schools. In 1721, the Slavic Greek Latin Academy was transferred under the care of the Holy Synod.
In the 18th century[edit]
Throughout the first half of the 18th century, the Slavic Greek Latin Academy had been considered the center of Russian culture and enlightenment. Its graduates turned out to be the most prepared for continuing education at the Academic University within the St Petersburg Academy of Sciences (founded in 1725), foreign universities, and teaching in general. Among those graduates were the first Russian academicians Mikhail Lomonosov and Vasily Trediakovsky, poet Antioch Kantemir, architect Vasili Bazhenov, geographer Stepan Krasheninnikov, chemist Dmitry Vinogradov.
When Platon II was elected Metropolitan of Moscow (1775), new disciplines were introduced into the academic curriculum, such as law, ecclesiastic history, medicine, broadened selection of ancient and new European languages. Publishing activities were also revived, including popular books on Orthodox Christianity for children. In 1775, the Slavic Greek Latin Academy became the official name of the academy. It worked together with the Troitskaya theological seminary of the Troitse-Sergiyeva Lavra. In 1814, the Slavic Greek Latin Academy was transformed into the Ecclesiastical Academy (Theological Academy) and relocated to the Troitse-Sergieva Lavra.
In the 19th century[edit]
In the 19th century the Academy continued as the principal theological school of the Russian Orthodox Church. Among its professors were the famous historian Vasily Klyuchevsky and the Christian philosopher Pavel Florensky. Since 1892 the Academy has been publishing the most authoritative journal on Russian Orthodoxy - Bogoslovsky vestnik (formerly edited by Gorsky-Platonov and Pavel Florensky). In 1888 the Academy trained more than 300 theological students.
Soviet period[edit]
The Bolsheviks closed the Academy in Troitse-Sergieva Lavra in 1918. Some professors of the Academy (including its former rector Archbishop Theodore (Pozdeevsky), professors I.V. Popov and Pavel Florensky) moved to the informal Higher Theological School in Moscow, but there were only a few students left.
In September 1943, at the peak of the World War II, the Soviet leader Joseph Stalin met three metropolitans (Sergius, Alexis and Nicholas) of Russian Orthodox Church and established the new policy of cooperation with the Orthodox Church. He promised to formally recognize and reopen the Higher Theological School. The promised school was opened as the Theological Institute in the Novodevichy Convent on June 14, 1944. It was the first official theologian school allowed in the Soviet Union. The program was prepared by Gregory (Chukov), Archbishop of Saratov and its first rector was S.V. Savinsky.
In 1946 the Theological Institute was transformed into the Moscow Seminary and Moscow Theological Academy. In 1947 the Academy gained the right to award theological degrees of Candidate, Doctor and Professor. In 1949 the Moscow Theological Academy was allowed to reclaim its original buildings at the Troitse-Sergieva Lavra, where they teach theological students to the present time. Most of the present bishops and theologians of Russian Orthodox Church have graduated from the Academy.
Modern period[edit]
At the beginning of 21st century, the idea of reviving the Slavic-Greek-Latin Academy in accordance with the educational and scientific purposes set forth in the Franchise to the Academy was actively discussed in the educational, scientific, religious and government circles.
In 2010, the Slavic-Greek-Latin Academy was revived as a higher educational and research institution.[1]
At a meeting at the Presidential Administration of Russia, held in July 2012 was made a preliminary decision to form as the supreme governing body of the Board of Trustees composed of the following offices: three representatives from the government, three representatives of the Russian Orthodox Church, three representatives from the scientific and cultural community, three representatives from community organizations.
Currently in the process of restoration of the historic, government and educational value of the Slavic-Greek-Latin Academy and the return of the historic head office of the Academy. All third party users occupying the historical premises of the Slavonic-Greek-Latin Academy in Moscow are derived from its territory. Committee for Cultural Heritage (charged) to work for the liberation of the building of the Slavonic-Greek-Latin Academy of non-users,[2] in particular some of the rooms are released by the Russian State University for the Humanities. There is the problem of transfer of the premises formally bona fide purchasers of which are commercial organizations. Manual smoothing works in close collaboration with the authorities of Moscow, where it was decided to restore the building Slavic-Greek-Latin Academy.
RussianEnglishHebrewModern includes dozens of departments, institutes and research centers as structural units and individual entities [4] [unauthoritative source?]
- Open Institute of Business Administration
- Open Institute of jurisprudence
- Open Institute of International Relations
- Open Institute of Public Administration
- Open Institute of Theology (Orthodox theology)
- Open Institute of Psychology
- Open Institute of jurisprudence
- Open Institute of Business Administration
- Open Institute of Foreign Languages
- Open Institute of Information Technology
- Public Management Institute
- Open Institute of Economics and Finance
- Open Institute of Marketing and Advertising
Training is conducted in more than 150 profiles and areas of B.A, M.A and additional vocational training.
External links[edit]
Coordinates: 55°42′11″N 37°31′50″E / 55.70306°N 37.53056°E


text:
By Mannix Porterfield
Register-Herald Reporter
Missing children could be objects of the Amber Alert, now reserved only for the abducted, in a bill sent to the House floor Friday, inspired by the death of a Morgantown girl nine months ago.
Delegates hailed HB2453 as a critical move to enable the public and all law enforcement agencies to zero in on missing children.
Known as "Skylar's Law," it draws the title from the tragic loss of Skylar Neese, 16 when she vanished from her Morgantown home last July 6.
Remains found in Pennsylvania two months ago proved to be that of the missing teenager, who was a House page eight years ago of the lead sponsor, Delegate Charlene Marshall, D-Monongalia.
Now headed for a vote by the full chamber, the bill stipulates that a special coordinator for the State Police must decide on each individual missing child case before posting it on Amber Alert.
Delegates are assigned numerous pages over the years, and Marshall acknowledged the name didn't ring a bell at first, until she saw a photograph taken with Skylar.
Skylar's disappearance wasn't brought to the attention of State Police for two months, Marshall told fellow members of the House Finance Committee, and this new law would expedite matters.
"As with anything else, we need to start searching right away," she said.,
"You'd want someone to look for your child as soon as possible. Time is of the essence. We need to be out there looking right away."
Delegate Rick Moye, D-Raleigh, recalled how his 11-year-old daughter became separated from him at the Capitol.
"I was frantic," he said, until learning the girl was in the company of a fellow legislator.
"I would hate to think I would have to wait days before someone would start looking for her and get help to find my daughter," he said.
"If this will help us to find any child in a quick manner, it is well worth our effort."
Two other panelists — Delegates Carol Miller, R-Cabell, and Doug Skaff, D-Kanawha — hailed the speed of communications in the 21st century and its value in assisting law enforcement.
"We live in such a fast electronics age any more," Miller said. "I remember as a young person seeing missing children on milk cartons."
Skaff said Amber alerts can be augmented vastly and rapidly through social network from Twitter to Facebook.
"We think of the reach this bill will go, based on the social media," he said.
Delegate Nancy Guthrie, D-Kanawha, said lawmakers often take up legislation that appears on the surface to be minute, "but we make little, itty, bitty changes that will make a big difference."
Legislation such as Skylar's Law "goes to the heart and soul" of efforts to help West Virginians, she added.
— E-mail: firstname.lastname@example.com


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State senator Brad Ashford made it official Tuesday night. He wants to be Omaha's next mayor.
The registered independent had many prominent democrats and republicans at the fundraiser held at Happy Hollow Country Club.
Former Omaha Mayor Mike Fahey introduced him to the crowd.
Ashford said his number one issue is to merge the city of Omaha and Douglas County -- an idea he's been discussing for years.
"I will not hesitate to eliminate decades-old impediments to efficiency. I am running as an independent because my experience has proven that problems are solved only after ditching labels and working together toward a common solution."
Other candidates in the field for next spring's primary which is technically non-partisan include: Mayor Jim Suttle, City Council member Jean Stothert, former councilman Dan Welch and Dave Nabity.


text:
Jeffrey Renaud
Articles By Jeffrey Renaud
Showing results 700-719 of 769
McDuffie Updates the Justice League Lineup
Fri, January 4th, 2008 | Category: Comic Books
Geo-Force is out. Firestorm is in. And The Flash, well, it all depends on how persuasive Wonder Woman is, says animation veteran and "Justice League of America" writer Dwayne McDuffie.
Gone in a Flash: Waid Out, Peyer in for "The Flash"
Thu, December 27th, 2007 | Category: Comic Books
Mark Waid is officially out as the ongoing writer of DC Comics' "The Flash," with pal Tom Peyer stepping in for six issues (or maybe more?) CBR News spoke with Peyer about his run on the book.
Quality Time: The Return of Neon the Unknown
Mon, December 24th, 2007 | Category: Comic Books
Who? This week, Justin Gray and "Uncle Sam and the Freedom Fighters" co-writer Jimmy Palmiotti reintroduce Neon the Unknown to DCU this week, a Golden Age hero not seen in decades.
Wolfman Returns to Write Raven for DC Miniseries
Wed, December 19th, 2007 | Category: Comic Books
Veteran writer Marv Wolfman recently celebrated his 40th anniversary in the comic book industry, and talks to CBR about returning to script one of his favorite creations in 2008's "DC Special: Raven."
Moore Takes Superman & Jimmy Back to the Beginning
Thu, December 13th, 2007 | Category: Comic Books
B. Clay Moore is everywhere in 2008: "Hawaiian Dick," '''76" and now a three-issue run on "Superman Confidential," in which he, Phil Hester & Ande Parks look at Supes & Jimmy's early days together.
Ron Marz and Kyle Rayner, Together Again for the Last Time?
Wed, December 12th, 2007 | Category: Comic Books
With DC's "Sinestro Corps War" coming to an end this week, veteran Green Lantern writer Ron Marz tells one of its important closing chapters in "Tales of the Sinestro Corps Presents: Ion," starring his creation Kyle Rayner.
Brandvold Brands "Bat Lash" in New Series
Wed, December 12th, 2007 | Category: Comic Books
Acclaimed Western novelist Peter Brandvold is bringing Bat Lash back to DC's western line in a big way in this week's first of a new six-issue miniseries with the character's original co-creators Sergio Aragones.
Colfer Talks New "Artemis Fowl" Graphic Novel for '08
Fri, December 7th, 2007 | Category: Comic Books
Eoin Colfer, the best-selling author of the "Artemis Fowl" novels, says seeing his characters come to life in a graphic novel is "a dream come true," and that the second book in the series will be released as graphic novel in 2008.
Unmasking Dynamite's "Zorro" with Matt Wagner
Thu, December 6th, 2007 | Category: Comic Books
"Grendel" creator Matt Wagner is on the trail of the fox as he prepares to launch "Zorro" in February, 2008 for Dynamite Entertainment. CBR News spoke with Wagner, who's scripting the new series.
Coloring Between the Lines (Sometimes) on "Omega: The Unknown"
Mon, December 3rd, 2007 | Category: Comic Books
Multiple Harvey, Eisner and Ignatz award nominee Paul Hornschemeier is lending his trademark artistic style to Marvel's "Omega: The Unknown," and CBR News spoke with him about his contributions to the acclaimed title.
"Legion" Producer James Tucker Finds a "Message In a Bottle"
Fri, November 30th, 2007 | Category: TV/Film
Writer/Producer James Tucker has created a kick-ass Superman in Kids' WB!'s "Legion of Super Heroes," and now he's bringing Supes and the rest the Legionnaires to the legendary bottled city of Kandor.
Alan Burnett Strikes With "The Batman"
Wed, November 28th, 2007 | Category: TV/Film
Emmy-award winning writer/producer Alan Burnett talks about and previews exclusive images from "The Batman" and tells us Nightwing will be visiting the 20-year-old Bruce Wayne before Season 5 comes to a close.
MySpacing Comics: Where's Dynamite and Image?
Tue, November 27th, 2007 | Category: Comic Books
Dark Horse and Tara McPherson continue to dominate over other publishers and creators in popularity on MySpace.com, but DC, Marvel and others are making ground while Image and Dynamite makes plans for a future advance. Updated
Western All-Star "El Diablo" Returns to DCU Proper
Mon, November 19th, 2007 | Category: Comic Books
Writer Jai Nitz and artist Phil Hester are bringing "El Diablo" back from DC's Weird and Wild West. But as that would make the character 170-years-old, some changes are coming, too, and CBR spoke with Nitz about what those are.
Tiki Time All The Time: "Hawaiian Dick" Rips into Ongoing
Thu, November 15th, 2007 | Category: Comic Books
Crack out the coconuts, tiny umbrellas and crime-solving kit! B. Clay Moore's cult favorite "Hawaiian Dick" launches as an ongoing series next week from Image Comics, and CBR News spoke with him about the new book.
ISLAND HOPPING: Beland Leads the Life Fantástico
Wed, November 14th, 2007 | Category: Comic Books
"Fantastic Four: Isla de la Muerte" sends the FF on a fun filled and fear fraught trip to Puerto Rico where they battle the legendary El Chupacabra! CBR spoke with writer Tom Beland about the quirky comic.
Dixon Shakes Up "Outsiders" Right Off the Bat
Tue, November 13th, 2007 | Category: Comic Books
Veteran Bat-book writer Chuck Dixon may have come late to the game but he told CBR News, fear not, he is making "Batman and the Outsiders" his very own.
Exploring "Teen Titans: Year One" with Wolfram & Kerschl
Mon, November 12th, 2007 | Category: Comic Books
We chat with veteran "Teen Titans" TV writer Amy Wolfram and rising star artist Karl Kerschl, who are set to re-imagine the Teen Titans in January '08 with the six-issue miniseries "Teen Titans: Year One."
Artist Farel Dalrymple talks "Omega: The Unknown"
Wed, November 7th, 2007 | Category: Comic Books
"Pop Gun War's" Farel Dalrymple puts to page the dreams of author Jonathan Lethem in Marvel's re-imagination of the cult classic, "Omega: The Unknown." With issue #2 on sale now, CBR News spoke with the artist.
JMS Talks Timely about "The Twelve"
Thu, November 1st, 2007 | Category: Comic Books
Straczynski has big plans for "Thor" in 2008 as well as a 12-issue maxiseries ready to roll out in January, entitled "The Twelve," featuring 12 superheroes who've finally thawed after 60-plus years in the Marvel/Timely deep freeze.


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NORMAN — Cleveland County commissioners approved an agreement with Norman and Oklahoma City for resurfacing and reconstruction on 149th Avenue Southeast from Post Road to Choctaw Road at a cost not to exceed $1 million.
Board chair Rod Cleveland said Oklahoma City will provide the materials, while Norman and Cleveland County will provide the labor and equipment for the joint road improvement project.
In other county news, the Cleveland County Sheriff's Office reported a record high number of 424 prisoners being housed at F. DeWayne Beggs Detention Center as of Monday.
According to Undersheriff Rhett Burnett's weekly report, 113 of those prisoners are bound for the Department of Corrections, with 99 having already received judgment and sentencing. Those 99 await transport to DOC facilities as soon as the state has the space to house them.
Commissioners tabled an item to discuss the possibility of housing DOC inmates at a lower cost in other counties. Previously, Cleveland County Sheriff Joe Lester had said he did not want to house DOC prisoners elsewhere, even though state reimbursement does not cover the full housing cost.
Commissioners approved a resolution as trustees of the Cleveland County Educational Facilities Authority to issue lease revenue bonds not to exceed $75 million to provide funds to Moore Public Schools for construction and remodeling related to the recent general obligation bond passed by Moore voters. The county action will allow the school's GO bonds to be issued sequentially, keeping ad valorem taxes from taking a giant leap and allowing the improvements to be constructed immediately.
Also at the weekly BOCC meeting, commissioners approved the following blanket purchase orders:
· District 1 — A&H Automotive $500; Hydradyne Hydraulics $800; Splash Sales LLC $3,000
· District 2 — Home Depot Credit $750; O'Reilly Automotive $2,000; Harbor Freight Tools $500; Eureka Water Company $500
· District 3 — Noble Farm & Building Supply $1,000; The Farm Store $500
· OSU Extension Center — Career Tech $300


text:
Kristine Dyckman
Gift Acknowledgement Coordinator
BA, San Diego State University, International Security and Conflict Resolution
Kristine Dyckman works closely with the donor relations team as well as the gift coordinators, insuring university supporters are thanked for their generosity. Dyckman has interned with the San Diego Mediation Center and COMPASS, a service center for families caring for those with special needs. She is pursuing a masters degree in Leadership Studies at USD.
- (619) 260-2860
- Degheri Alumni Center 312
- E-Mail Address