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As the weather cools, there's nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?
Autumn Chowder
Serves: 4
- 1 tablespoon extra-virgin olive oil
- 2 celery stalks, thinly sliced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 3 ears corn
- 3 cups low-sodium vegetable broth
- 1 cup whole milk
- 3/4 tsp ground coriander
- 1/4 tsp dried thyme
- 1 1/2 cups peeled and diced sweet potato
- 1/2 cup half-and-half
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.
Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.
Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.
Hearty Greens and Pasta Soup
Serves 6-8
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic , chopped
- 1 medium yellow onion , chopped
- 1 bay leaf
- Salt and pepper to taste
- 4 plum tomatoes, cored and chopped
- 2 carrots , chopped
- 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
- 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
- 1/2 pound dried bow tie (farfalle) pasta
- 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
- 1/4 pound baby spinach
Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.
Creamy Pumpkin Soup
6 servings
- Nonstick cooking spray
- 1 tablespoon olive oil
- 3/4 cup chopped leeks
- 2 cloves garlic, minced
- 3 cups peeled and cubed pumpkin
- 3 cups reduced-sodium chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1 cup water
- 2 teaspoons honey
- 3 tablespoons pumpkin seeds or pine nuts, toasted
Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.
Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.
Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.
Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.
Brown Rice Chicken Soup
Serves 8
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 medium carrots , chopped
- 2 stalks celery , chopped
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 cup long-grain brown rice
- 1 whole boneless chicken breast , cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.
Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.
Butternut Squash and Carrot Soup
6 servings
- 3 cups peeled, diced butternut squash
- 2 cups thinly sliced carrots (about 4 )
- 1 cup thinly sliced leek or chopped onion
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
- Two 14 1/2 ounce cans reduced-sodium chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half or light cream
- Sour cream
In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.
Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.
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Summer pastas should be simple and fresh, ideally made with vegetables straight from the garden or from your local farmers' market. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs and seafood. One of the best parts of summer is the abundance of fresh produce. Perfect summer tomatoes need little work. Just toss them with fresh fettuccine and extra-virgin olive oil. Or try roasting cherry tomatoes with garlic and red onions and mixing it all with pasta, lemon juice and arugula. The great thing about summer vegetable sauces for pasta is that they require so little cooking. Here are a few recipes to get you started.
Chicken and Vegetable Pasta
4 servings
- 12 ounces penne pasta
- 2 large tomatoes, diced small
- 2 zucchini, diced small
- 2 cups chicken, cooked and diced
- 5 garlic cloves, chopped fine
- 6 ounces fresh spinach
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Sea salt and fresh ground black pepper
- 1 lemon, juiced
- Freshly grated Parmesan cheese for garnish
Bring a medium-sized stockpot of salted water to a boil, and cook pasta al dente. Reserve a ½ cup of the pasta cooking water and drain the pasta.
Preheat a large sauté pan over medium-high heat. Add the 2 tablespoons olive oil, diced zucchini and garlic and cook for 2 minutes.
Add the diced tomato, lemon juice, cooked chicken and pasta cooking water. Bring ingredients to a boil; add spinach and cooked, drained pasta.
Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
Stir in the chopped parsley. Serve hot, garnished with lots of Parmesan cheese.
Tomato Linguine Sauté
4 servings
- 2 pounds ripe tomatoes
- 3 cloves garlic, minced
- 1/2 bunch fresh basil, hand torn
- 1/2 cup good quality extra virgin olive oil
- 1 lemon, zested and juiced
- 1 pound linguine
- Freshly grated Parmesan cheese
- Kosher salt and fresh ground pepper to taste
Wash the tomatoes. Dry the tomatoes; then core and cut them in half.
Use a spoon to remove most of the seeds. Chop the tomatoes coarsely.
Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time).
Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic in a large sauté pan. Warm this mixture over low heat. It should not be hot.
Cook pasta al dente. Drain.
Combine pasta and tomato mixture together in a serving bowl. Add fresh basil and Parmesan and taste for seasoning.
Serve with warm crusty bread.
Pasta With Shrimp and Roasted Red Peppers
6 servings
- 1 ½ pounds fresh peeled and deveined medium shrimp
- 2 tablespoons extra virgin olive oil
- 1/3 cup finely chopped onion (1 small)
- 6 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 4 fresh roasted red peppers, diced; for directions on how to make roasted red peppers, check this post
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/4 cup snipped fresh basil
- 1 cup finely shredded Parmesan cheese (4 ounces)
- 12 ounces dried penne pasta
Cook pasta in boiling salted water until al dente. Drain.
Rinse shrimp and pat dry with paper towels. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for a few minutes until the onion is tender.
Add crushed red pepper; cook and stir for 1 minute. Add roasted peppers, shrimp and wine. Bring to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream and cheese. Return to boiling; reduce heat.
Boil gently, uncovered, for 1 minute. Stir in basil.
Add the hot cooked pasta to the pan; toss gently to combine. Serve immediately.
Pasta with Squash Blossoms
6 servings
- 1 yellow summer squash, sliced thin
- 1 zucchini, sliced thin
- 1 tablespoon extra virgin olive oil
- 1 pound short pasta
- 8 ounces cherry tomatoes, halved
- 7 squash blossoms, 4 sliced thin and 3 left whole
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons fresh oregano, minced
Cook pasta al dente in boiling salted water. Reserve 1 1/4 cups pasta cooking water. Drain pasta.
Saute yellow squash and zucchini in olive oil in a large skillet over low heat until pale gold, about 8 minutes.
Add pasta, the reserved pasta cooking water, tomatoes, 4 sliced and 3 whole squash blossoms, cheese and oregano. Cook, stirring, until a sauce forms, about 1 minute. Serve immediately.
Lemony Pasta Salad
Serves 4 to 6
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine-grain sea salt
- Pinch of red pepper flakes
Pasta Salad
- 10 ounces bow-tie pasta
- 1/3 cup pine nuts
- 10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
- 3 ears corn on the cob, shucked
- 1/2 cup crumbled feta
- 2 tablespoons slivered fresh basil
- 1 teaspoon chopped fresh mint
In a small bowl, whisk together the dressing ingredients: lemon juice, lemon zest, olive oil, garlic, mustard, salt and red pepper flakes; set aside.
Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden. Set aside.
Bring a large pot of salted water to boil. Cook the pasta al dente. Drain and transfer to a serving bowl. Add the sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, basil and mint.
Pour the dressing over the pasta and mix well. Serve at room temperature.
The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.
Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.
Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.
Spinach Salad with Warm Parmigiano-Reggiano Dressing
Serves 6
- 5 ounces baby spinach (about 10 cups)
- 8 ounces mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 2 1/2 tablespoons red wine vinegar
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Place spinach, mushrooms and onion in a large salad bowl.
Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.
Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.
Bean Salad With Lemon And Herbs
6 servings
- 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
- 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1" pieces
- 1/4 cup fresh parsley leaves
- 1/4 cup olive oil
- 3 tablespoons fresh chives, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.
Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.
Let the salad sit for at least 30 minutes to infuse the flavors.
Radicchio, Fennel and Olive Panzanella
Serves 4
- 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
- 1 tablespoon finely grated lemon zest
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 small head radicchio, torn into bite-size pieces
- 1 small fennel bulb, thinly sliced
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/2 cup green olives, pitted, halved
- 3 oz aged sheep's-milk Pecorino Romano, shaved
- 3 oz hard salami, thinly sliced
Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.
Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.
Grilled Chicken Salad with Radishes, Cucumbers and Pesto
Serves 4
- 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
- 1/4 cup (packed) fresh Italian parsley leaves
- 4 tablespoons pine nuts, divided
- 5 teaspoons fresh lemon juice, divided
- 2 teaspoons chopped shallots
- 6 tablespoons olive oil, divided, plus additional for brushing
- 4 boneless chicken breast halves
- 4 – 1/2 inch-thick slices country-style Italian bread
- One 5-ounce package mixed baby greens
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.
With machine running, gradually add 3 tablespoons olive oil.
Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.
Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.
Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.
Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.
Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
Grilled Steak Salad
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cold water
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/2 teaspoon minced fresh rosemary
- 1/2 cup dry red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1 1/2 pounds flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups baby spinach leaves or any tender spring greens
- Crumbled Gorgonzola cheese
- Grilled baguette slices
For the dressing:
Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.
For the steak:
Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.
Refrigerate 6 hours or overnight.
Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.
Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.
Brush bread slices with oil and grill 2 to 3 minutes.
Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.
Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.
Serve the salads with grilled baguette slices and pass the remaining dressing.
In spring the focus is on tender, leafy vegetables that represent the fresh new growth of the season. The greening that occurs in springtime should be represented by greens on your plate, including some of the ones listed below.
Arugula is a dark green, peppery green that is used both raw and cooked. Arugula is sold either by the bunch or as loose leaves (much like spinach). Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damages leaves, wilted leaves, or excessively moist-looking leaves
Spinach – it is easy to forget that the small, tender leaves of spring spinach are a real treat. There is a sweetness to their dark green leaves that is perfect in spinach salads.
Broccolini is actually a cross between broccoli and Chinese kale. Broccolini is tender and somewhat sweet, without the bitterness you might find in regular broccoli or broccoli rabe.
Collard Greens are leafy green vegetables that belong to the same family that includes cabbage, kale and broccoli. Like kale, collards are one of the non-head forming members of the Brassica family. Collards unique appearance features dark blue-green leaves that are smooth in texture and relatively broad.
Spring Escarole is sweeter and more tender than at other times of year. It is delicious sautéed with garlic as a side dish, in soups or in a salad.
Chard comes in Swiss (white ribs), red, golden, and mixed rainbow versions. Each has its own flavor, but an earthy edge defines them all. Chard is usually cooked, but certainly can be chopped up and added to salads raw.
Arugula Fennel Salad
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 6 cups arugula leaves
- 1 bulb fennel
- 1/4 cup shaved Parmigiano-Reggiano cheese
In a large salad bowl, whisk together oil, lemon juice and salt. Set aside.
Wash the arugula well and spin or pat it thoroughly dry. Set aside.
Trim fronds and root end of the fennel bulb. Cut the bulb in half, lay each half flat on a cutting surface and slice as thinly as you can.
Put the sliced fennel in the dressing. Use salad tongs, salad fork and spoon or clean hands gently toss the fennel and coat it evenly with the dressing. Add the arugula and cheese and toss to evenly coat the leaves. Serve.
Cheddar Broccolini Soup
- 1 pound broccolini, cut in 1-inch pieces
- 4 cups vegetable broth
- 2 tablespoons butter
- 1/4 cup finely chopped red bell pepper
- 1 garlic clove, minced
- 1 bunch (6 to 8) green onions, with green, thinly sliced
- 5 tablespoons flour
- 1 teaspoon dry mustard
- 1 1/2 cups milk
- 3 cups shredded sharp cheddar cheese (about 12 ounces)
- 1/2 to 1 teaspoon salt, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
In a medium saucepan, bring broccolini and vegetable broth to a boil. Reduce heat to low; simmer for about 5 minutes or until just tender.
In a large saucepan, heat butter over medium-low heat; add bell pepper, garlic and green onions and continue cooking for about 2 minutes or until vegetables are just tender. Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly.
Pour broccolini and vegetable broth into the sauce mixture. Add cheese and the remaining seasonings, to taste. Serves 6.
Spring Spinach and Cheese Pizza
- One pound of your favorite pizza dough, room temperature
- 3 tablespoons olive oil, divided
- 2 cups fresh baby spinach leaves,chopped and lightly packed
- 2 spring onions, chopped
- 2 minced garlic cloves
- 8 oz mozzarella cheese, sliced thin
- 1/3 cup grated Asiago cheese
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 425°F. Oil a 14 inch pizza pan and stretch the dough to fit the pan. Let rest while you prepare the topping ingredients
Heat 1 tablespoon of olive oil in a frying pan. Add the spinach, garlic and green onions to the pan and toss for about two minutes until spinach is slightly wilted. Remove the pan from the heat and set aside.
Spread sliced mozzarella over the surface of the dough. Top with the spinach mixture, Sprinkle with the asiago cheese and black pepper.
Bake for 15-20 minutes.
Swiss Chard with Tomatoes, Feta and Pine Nuts
Serves 4
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, sliced
- 2 cloves garlic, finely chopped
- 1 bunch Swiss chard, stems and leaves chopped separately, divided
- Sea salt and ground black pepper
- 2 tablespoons low-sodium chicken broth, vegetable broth or water
- 1 cup halved cherry tomatoes or 1 tomato, cored and chopped
- 2 ounces feta cheese, crumbled
- 2 tablespoons pine nuts, toasted
Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more.
Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from the heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.
Rigatoni with Ricotta and Collard Greens
You certainly can use any type of greens you like but this is a great recipe to give collards a try.
4-6 servings
- 8 oz rigatoni or penne pasta
- 1 tablespoon butter
- ¾ cup chopped onion
- 3 garlic cloves, minced
- 1 pound collard greens, washed, drained, and chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups low-fat milk
- 1 cup shredded mozzarella
- 1 cup ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs, optional
Cook pasta to the al dente stage. Drain and set aside.
Preheat oven to 350°F. Lightly grease a 13 x 9 inch baking dish.
Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until soft but not brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add greens; cover and cook 15 to 20 minutes or until the greens are tender, stirring occasionally.
Sprinkle the flour over the greens. Cook uncovered, stirring constantly, 1 minute. Gradually add the milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth.
Remove from the heat. Stir in the cooked pasta, mozzarella, ricotta, salt, pepper and red pepper flakes. Pour into the prepared baking dish and sprinkle evenly with Parmesan. Sprinkle the breadcrumbs, if using, over the top of the casserole.
Bake for 20 minutes.or until the center of the casserole is hot.
Sautéed Escarole with White Beans and Garlic
Serves 6 to 8
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 pounds escarole, trimmed and roughly chopped
- 1 cup low-sodium chicken or vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add escarole (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well.
Return skillet to heat and add garlic and pepper flakes and cook, stirring often, about 2 minutes.
Add broth to the skillet and deglaze; add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to the skillet, toss gently and season with salt and pepper to taste.
Tips on grilling fish:
- A hot fire is key. You want to cook seafood quickly to retain the natural juices and flavor.
- A clean grill rack is equally important. Fish will stick to a dirty rack and make turning the fish difficult.
- Oil the rack when the barbecue grill is hot, just before you're ready to cook. Also, oil the fish whenever possible. Use a high-temperature oil, such as grape seed, peanut or plain olive oil.
- Skin side up or down? Conventional wisdom says to cook the skin side first, but doing the opposite gives a nicer, crusted surface on the non-skin side and the skin helps the fillet hold together for turning. The result is a moist, more appealing fillet.
- Fish will hold together better and be less likely to stick if you leave it alone during grilling. Cook it for the estimated time, then try lifting it carefully. If it pulls away easily, it is ready to turn.
- A wide, thin spatula is essential for turning and removing fish from the grill.
- If you're grilling thin fillets, you can place them in a double-sided, long-handled grilling rack used for hamburgers and steaks. There are also specially shaped ones made for grilling whole fish.
- A good rule of thumb is to grill fish for a total of 10 minutes per inch of thickness (measured at the thickest point.) So if you have a half-inch thick fillet, grill it for about 3 minutes on one side, then turn and cook for 2 minutes more.
- Avoid sugary marinades or glazes, especially with thick fillets or whole fish, as the sugars can burn and turn bitter before the fish is fully cooked.
- As with other methods, fish is fully cooked when it begins to flake and is opaque at the center. Some fish, like salmon and tuna, are often served while still somewhat 'rare', like steak.
- Tuna, salmon, swordfish, halibut, mahi mahi, barramundi, trout, mackerel, yellowtail and sea bass are some of the best fish to grill.
When most of us think of swordfish, we think…well, isn't it endangered? The answer — at least for American swordfish — is no. It is true that swordfish stocks were hurt in the 1980s and early 1990s, but a nationwide movement to give swordfish a break worked. Now, North Atlantic stocks are on the rebound and environmental watchdog groups list them as a "good alternative."
Grilled Swordfish With Caponata
Swordfish is made for the grill. It is firm, like steak, and many non-fish eaters will readily eat swordfish over other types of fish. Its texture also helps prevent the steaks from falling apart on the grill, a huge plus. Note: Halibut steaks or firm white fish fillets, such as red snapper, tilapia, cod or orange roughy, can be used in place of swordfish.
Serves 4
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 4 swordfish steaks (see note above)
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 each Italian frying pepper and orange and yellow bell peppers
- 2 teaspoons minced garlic
- 1 medium eggplant, peeled or unpeeled according to taste
- 2 cups marinara sauce
- 2 tablespoons red-wine vinegar
- 2 tablespoons capers, rinsed
Mix ingredients in a large ziptop bag. Add fish, seal; turn to coat. Leave at room temperature while preparing the caponata.
Heat oil in a large nonstick skillet over medium heat. Add the onion and peppers; sauté 2 minutes, or until soft. Add garlic; stir 30 seconds and add eggplant, cook 2 to 3 minutes, stirring often. Stir in marinara sauce, cover; reduce heat and simmer, stirring twice, 12 minutes or until the eggplant is very tender.
Add vinegar and capers to the caponata. Cover and simmer 5 minutes to develop flavors.
Meanwhile, heat an outdoor grill or a stove-top ridged grill pan. Remove fish from the bag; discard bag with the marinade.
Grill fish 4 to 6 inches from the heat source on an outdoor grill or in a grill pan, turning once, 10 to 12 minutes until cooked through.
Serve fish over the caponata.
Healthy sides to go with your delicious grilled fish.
Spinach & Rice-Stuffed Tomatoes
Serves 4
- 4 large vine-ripe tomatoes
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup frozen chopped spinach, defrosted
- 1 teaspoon dried Italian seasoning
- 1 cup cooked brown rice
- 1/4 teaspoon salt, plus extra for the tomatoes
- 1 teaspoon grated lemon rind
Heat the oven to 450°F.
Rub the inside of a 1 1/2-quart baking dish with 1 tablespoon of the oil and set aside.
Using a serrated knife, cut off the top fourth of each tomato and discard the tops. Cut 1/8th off the bottom of each tomato, so that they'll sit upright in the baking dish; discard bottoms.
Using a small spoon (a grapefruit spoon works the best), scoop out the seeds and pulp from each tomato and discard. Sprinkle the insides of each tomato with a little salt. Place the tomatoes upside down on a plate layered with paper towels and let them sit for 30 minutes to extract excess tomato juice, which may make the filling soggy.
Heat the remaining oil in large skillet over medium heat. Add onion and yellow pepper and cook 5 minutes. Stir in spinach and Italian seasoning. Cook 5 minutes or until the vegetables are tender. Stir in rice, salt and lemon rind. Cook 4 minutes or until heated through.
Spoon rice mixture into the tomatoes and cover dish tightly with foil. Bake 15-20 minutes or until heated through.
Braised Spring Vegetables
Serves: 6
- 1 spring onion or 4 green onions, trimmed and sliced
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons chicken broth or water
- 8 oz asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup fresh sugar snap peas, trimmed and halved crosswise
- 1 cup shelled fresh peas (from about 1 pound of peas in the pod) or frozen peas (thawed)
- 1/2 head escarole, torn into bite-size pieces (about 2 cups)
- 1/2 cup loosely packed fresh basil leaves
- 1 tablespoon finely grated lemon peel
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- Parmesan cheese, for serving
In heavy 12-inch skillet, combine spring onion, garlic, oil and broth; heat to simmering on medium heat. Cover; cook about 2 minutes, or until onion softens slightly.
Add asparagus, sugar snap peas and peas and sauté 2 to 3 minutes, or until beans and peas are heated through. Add escarole and basil; sauté 2 to 3 minutes, or until escarole wilts and asparagus is crisp-tender.
Stir in lemon peel and juice. Season to taste with kosher salt.
Transfer to serving platter; sprinkle with chives and grated Parmesan. Serve immediately.
Spaghettini with Lemon and Ricotta
- 12 oz spaghettini (thin spaghetti)
- 3/4 cup good-quality fresh whole-milk ricotta
- 1 1/2 tablespoons extra virgin olive oil
- 2 lemons
Heat a large saucepan of salted water to boiling on high. Add spaghettini; cook 6 minutes or until tender but still firm to the bite, stirring occasionally. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in large bowl, mix ricotta, oil and 1/2 teaspoon freshly ground pepper. Finely grate the peel of 1 lemon and stir it into ricotta. Season with kosher salt.
Add cooked spaghettini to ricotta mixture; stir well, adding reserved cooking water, if needed to make a sauce that coats the pasta. Season to taste.
Divide pasta among 4 plates. Finely grate the peel of the remaining lemon over the pasta and serve.
Tomato & Fennel Salad
4 servings
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar or white-wine vinegar
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 pound tomatoes, cut into wedges
- 2 cups thinly sliced fennel bulb
- 1/4 cup chopped fresh parsley
- 1/3 cup pine nuts
Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool
Whisk oil, vinegar, salt and pepper in a large bowl until combined.
Add tomatoes, fennel, parsley and pine nuts; toss to coat. Serve.
Broccoli Rabe with Garlic & Anchovies
6 servings
- 2 pounds broccoli rabe, stem ends trimmed and chopped
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, chopped
- 6 anchovy fillets, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Bring a large pot or Dutch oven of salted water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper; cook, stirring, until the garlic is very light brown, 1 to 2 minutes.
Add the broccoli rabe, toss to coat and cook, stirring occasionally, for 2 minutes more. Season with additional salt and pepper, if needed.
Puglia is a little more rustic than other parts of Italy. Its major cities are a lot smaller and less well-known by tourists than Florence or Rome. For the Italians, Puglia is where they go for sunny beaches, good seafood fished from nearby waters, vegetables grown in local pastures and to sample the region's local wines: negroamaro, primitivo di Manduria and Salice Salentino.
Puglia is a region in southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast and the Strait of Òtranto and Gulf of Taranto in the south. It is bordered by the Italian regions of Molise to the north, Campania to the west and Basilicata to the southwest. Puglia's neighbors are Albania, Bosnia-Herzegovina, Croatia, Greece and Montenegro. Its capital city is Bari.
The southernmost portion of Puglia forms a high heel on the "boot" of Italy and its population is about 4.1 million. Foggia is by far the least densely populated province, whereas Bari is the most densely populated province. Emigration from the region's depressed areas to northern Italy and the rest of Europe was very intense in the years between 1956 and 1971. Later the trend declined as economic conditions improved after 1982.
As with the other regions of Italy, the national language (since 1861) is Italian. However, as a consequence of its long and varied history, other historical languages have been spoken in this region for centuries. In the northern and central sections, some dialects of the Neapolitan language are spoken. In the southern part of the region, the Tarantino and Salentino dialects of Sicily are spoken. In isolated pockets of the southern part of Salento, a dialect of modern Greek, called Griko, is spoken by just a few thousand people. A rare dialect of the Franco-Provençal language called Faetar is spoken in two isolated towns, Faeto and Celle Di San Vito. In a couple of villages, the Arbëreshë dialect of the Albanian language has been spoken by a very small community since a wave of refugees settled there in the 15th century.
In the last 20 years the industrial base of the region's economy has changed radically. Alongside large-scale plants, such as ILVA (steel-making) in Taranto and Eni (petrochemicals) in Brindisi and Manfredonia, a network of small and medium-sized firms has gradually expanded and they provide approximately 70% of the jobs in the region. The majority of such firms are financed by local capital. As a result, highly specialized areas have developed in food processing, vehicle production, footwear, textiles, clothing, wood and furniture, rubber and computer software. A major contribution to the competitiveness of the region's economy stems from the existence of important research and development centers such as Tecnopolis-CSATA near Bari, the Cittadella della ricerca (Center for research and new materials) near Brindisi and the new software development centers, also near Bari.
The region has a good network of roads but the railway network is somewhat inadequate, particularly in the south. Puglia's long coastline, more than 500 miles of coast on two seas, is dotted with ports, which make this region an important terminal for transport and tourism to Greece and the eastern Mediterranean.
No other image says Puglia better than the trulli, a rural home that's essentially a whitewashed teepee of small limestone slabs stacked without mortar, with a cone surmounted by ancient symbols. They are scattered among olive groves and prickly pear cacti in the Valle d'Itria, inland in a triangle between Bari, Taranto and Brindisi. Of unknown origin and unique to Puglia, the trulli date at least back to the Middle Ages.
Puglian cuisine is balanced by equal use the land and the sea. A typical local antipasti will often contain a number of seafood dishes, such as mussels, oysters, octopus, red mullet and swordfish. Popular vegetables are fava beans, artichokes, chicory and various greens including rucola ("rocket"). Eggplant, peppers, lampasciuoli (a bitter type of onion), cauliflower, olives and olive oil are all Puglian staples.
The region produces half of all Italian olive oils and olive oil is used almost exclusively in local cooking. The most famous pasta is orecchiette, but bucatini is also popular and both are usually served with tomato sauce or with olive oil, garlic and cauliflower. Regional cheeses include Canestrato Puglisi, Caciocavallo Silano (both PDO), Ricotta and Mozzarella. The meat of choice is either lamb or kid that may be roasted, baked or grilled on skewers. Pork is popular for local salami with rabbit and beef also being available. Breads and sweets include focaccia and pizza to fritters filled with sweetened ricotta, sweet ravioli, honey covered dates and Zeppole di San Giuseppe, served on the saint's day in March.
Puglia is now producing wines of quality over quantity, yet they are reasonably priced. Castel del Monte (DOC) is well-known as a full-bodied red wine, Primitivo di Manduria is now more refined and. Salice Salentino (DOC) is used to make sweeter reds and dessert wines. White wines are undergoing modernization and international grape varieties are being introduced, however there are some traditional varietals. Locorotondo (DOC) is straw yellow and fruity. Martina Franca (DOC) is a dry white. Besides the dessert wines and Grappa, Puglia also is home to a number of herbal and citrus infused spirits making use of local walnuts, flowers, rhubarb, myrtle, anise, lemons and oranges.
Chickpea Soup
Like most bean soups in the Puglia region, this one may be served over slices of stale country-style bread, lightly toasted and brushed with a little garlic.
Serves 6
- 8 oz (1 cup) dried chickpeas
- 1 garlic clove, chopped
- 1 medium yellow onion, cut in half
- 3 or 4 ripe tomatoes, peeled and seeded, or 2 cups drained canned tomatoes
- 1 stalk celery, including the top green leaves
- 1 bay leaf
- 1 small dried hot red chili pepper
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil
- Finely minced flat-leaf parsley
Put the chick-peas in a bowl, cover with cool water and set aside to soak for 6 to 8 hours or overnight. Then drain and place in a soup pot with fresh cold water to cover to a depth of one inch.
Put the pot on medium-low heat and when the water boils, lower the heat, cover the pot and simmer until the chickpeas are partially cooked-about 45 minutes to 1 hour, depending on the age of the beans. Add simmering water from time to time to keep the beans covered, if needed.
Add the garlic, onion halves, tomatoes and celery to the pot, along with the bay leaf, chili pepper, salt and pepper.
Continue cooking, adding boiling water as necessary, until the chickpeas are tender. Remove the bay leaf and chili pepper.
Serve garnished with olive oil and parsley.
Orecchiette with Turnip Tops
- 1.8 lbs (800 g) young and tender leaves from turnips
- 6 fillets of anchovy in oil
- 1 fresh chili pepper
- 2 cloves garlic, smashed
- 6 tablespoons of extra virgin olive oil
- 14 oz (400 g) of orecchiette pasta
Once you've collected the most tender leaves, wash them several times in cold water and boil them in plenty salted water in a large pot for at least 7-8 minutes.
Drain the turnip tops into a large bowl saving all the cooking water, since you'll need it to boil the pasta.
Return the salted cooking water to the pot, bring to a boil and add the orecchiette.
In a saucepan heat the oil, the garlic, the anchovies and the chopped chili pepper. Once the garlic is golden brown, add the turnip tops and sauté them for a few minutes to coat in the oil.
When the orecchiette are cooked to the al dente stage, drain, return them to the pasta pot and add the turnip tops and sauce. Sauté everything together for a few moments, season with salt, if needed, and serve.
Pizza di Patate Pugliese (Tomato-and-Cheese-Topped Potato Pizza)
A classic Puglian pizza recipe adapted from RUSTICO COOKING.
Serves 2 as a main course or 6 as an appetizer
- 1/2 pound boiling potatoes, peeled
- 3/4 cup plus 2 tablespoons unbleached all-purpose flour, plus extra for the counter
- 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil, plus extra for the baking pan
- 20 cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound fresh mozzarella cheese, cut into 1/4 inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Place the potatoes in a saucepan. Add water to cover by 2 inches and bring to a boil. Cook until tender about 30 minutes over medium heat.
Drain, pass through a ricer and cool to room temperature.
Preheat the oven with a baking stone in it to 450°F.
Mix the potatoes, flour and ¼ teaspoon salt together on a floured board until a smooth dough forms.
Add a little water, if needed, to help the dough come together or add a little flour, if the dough is sticky,. The dough should be soft but not sticky.
Flatten into a disk and roll out into a 12-inch circle.
Generously grease a 12-inch pizza pan with olive oil and line it with the dough.
Drizzle the top of the dough with olive oil; top with the tomatoes, cut side down. Season with oregano, the remaining ¼ teaspoon salt and the pepper.
Place the pizza pan on the baking stone in the preheated oven and bake 15 minutes or until golden around the edges.
Remove the pan from the oven, top with the Mozzarella and Parmigiano cheeses and return to the oven for 10 more minutes or until golden brown around the edges. Serve hot.
Stuffed Eggplant Puglian Style
Serves 4
- 4 Italian eggplants (about 1 pound), preferably short and plumb
- Coarse salt
- 1 teaspoon (20) small capers, rinsed and drained
- 8 anchovy fillets, rinsed, drained and roughly chopped
- 1/4 packed cup (1 ounce) finely grated Pecorino cheese
- Freshly ground black pepper
- 3 small cloves garlic, peeled and slivered
- 1/4 cup olive oil
- 1/4 teaspoon dried oregano, crumbled just before using
- 2 teaspoons dry white wine
- 1 teaspoon red wine vinegar
Halve the eggplants lengthwise and make two or three deep slits in the eggplant flesh but do not pierce the skin on the bottom. Sprinkle with salt and place cut side down in a colander. Put a heavy plate on top and let stand at least 30 minutes. Rinse thoroughly and pat dry with paper towels.
In a mixing bowl, combine the capers, anchovies, cheese and pepper and crush to make a paste. You should have about 3 tablespoons. Divide mixture into 8 equal parts and fill the slits in the eggplant halves with garlic slivers and a portion of the paste. Reshape the eggplant.
In a large nonstick skillet, heat olive oil to hot but not smoking. Add the eggplant, cut side down, and reduce the heat to moderate. Cover and cook until the eggplant flesh turns golden brown, about 10 minutes. Turn each eggplant and cook, uncovered, until tender, about 5 minutes. Place eggplant, flesh side up, on a serving plate; sprinkle with the crumbled oregano, white wine and vinegar and let stand at least 20 minutes before serving.


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Essential Question: What is the difference between a Endothermic reaction and a Exothermic reaction?
Exothermic Reactions: Meagan
What is an Exothermic Reaction?
An exothermic reaction is when a substance or chemical comes together and it releases energy into the environment. Sometimes to get an exothermic reaction you have to start it with a little heat but then it will do the rest on its own. Exothermic reactions have some hazards, when it happens outside it heats up the substance and the materials around it. Because exothermic reaction lets of energy and heat the things around it may ignite or explode because of to much heat.
What are some examples of an Exothermic Reaction.
One example could be a candle flame. Because the flame is letting off energy and heat and also light.
A bomb is an example of an exothermic reaction. When the bomb explodes the millions and millions of atoms in the bomb have an exothermic reaction. That is how flames come from the bomb because of so much energy and heat.
Where do exothermic reactions take place?
Exothermic reactions can happen anywhere like your house, your school, or even your refrigerators. They can happen in your home by maybe a fire place or a stove. An exothermic reaction can even take place in a refrigerator because it gives off the energy and the coolness that is needed to keep the things inside cold and fresh. They happen at many different places and it would be a very long list if I had to name them all. Exothermic reactions occur all around us but usually we don't even notice it.
What is the difference between exothermic and endothermic reactions?
The difference is that exothermic reaction is a chemical reaction that lets off energy. Endothermic reaction is a chemical reaction that absorbs the energy. An example for endothermic is cooking an egg because that egg absorbs all the energy and heat so it is able to cook right. An example for exothermic is a candle flame because that flame gives off energy and heat. Also one more example of endothermic reaction is photosynthesis because the plant absorbs energy in order to make food.
How are exothermic reactions useful to us.
They are useful because without these reactions we wouldn't have heat. Heat is a major part of our lives, we need it in the winter to stay warm and also to cook with. Without heat we wouldn't be able to have any kind of raw foods like chicken or beef because there might be some kind of food poisoning like salmonella.
What are similarities between a endothermic reaction and a exothermic reaction
- They both use their form of energy as heat.
- They both need two substances to combine to make the certain reaction.
- They are both a type of chemical reaction.
Endothermic Reaction: Ashley M
An endothermic reactions is a way that energy is transferred. This energy can be in the form of heat, light, or electricity. The endothermic reaction is how heat or energy is absorbed. Endothermic reactions can be spontaneous. Spontaneous is another word for automatic.
Some examples of Endothermic Reactions are...
Photosynthesis. This is a endothermic reaction because when the plant takes the energy from the sun in the form of day light. This makes glucose and water and gives off oxygen.
When you combine nitrogen and oxygen to make nitrogen oxide.
|This shows how photosynthesis is done.
What is the difference between a Endothermic Reaction and a Exothermic Reaction?
An endothermic reaction is less common than a exothermic reaction.
Exothermic reaction releases energy and endothermic reactions absorb energy.
When a endothermic reaction is finished the the temperature will go down because you absorbed all the heat surrounding it.
Why are Endothermic Reaction useful?
One of the major reasons why endothermic reactions are useful is because, if we didn't have it then plants would not go through photosynthesis. If they didn't do this then the plant will not make the food that it needs to survive. Then the plants would die out leaving the herbivores no food to eat. Then the herbivores would eventually die out. Leaving the omnivores and carnivores no food to eat. One little process that doesn't happen then the whole food web will be destroyed. That is one major reason we need photosynthesis and endothermic reactions.
|Example Of a Food Web
Our Demo:
In the demo that we are going to do in the class. You will need a plastic bag, a spoon, baking soda, vinegar, and bringing a thermometer is optional. First you put vinegar into the plastic bag. Next you will put one teaspoon of baking soda in the bag. Once you mix it the two materials it will start to bubble up. The mixture will become extremely cold and this is a example of and endothermic reaction because it absorbs the heat.
|This is our Double Bubble Map!
Information Citations:
- Kauffman, George B. "Reaction, Chemical." Encyclopedia Americana. Grolier Online, 2012. Web. 8 Feb. 2012.
- Nyce, William H. "Endothermic and Exothermic Reactions." Grolier Multimedia Encyclopedia. Grolier Online, 2012. Web. 8 Feb. 2012.
- Nyce, William H. "Endothermic and Exothermic Reactions."
- Grolier Multimedia Encyclopedia//. Grolier Online, 2012. Web. 7 Feb. 2012.
- http://www.chemicalspill.org/ChemicalsWorkPlace/reaction1.html
Image Citations:
- http://tinyurl.com/6socb8j
- http://tinyurl.com/7gl3dvh
- http://tinyurl.com/7dc2fah
- bigelow.org
- denniscass.com

subset: commoncrawl


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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Jun 01st, 2000
Running Time: 88
Company: Odyssey Group Video
Cast: Alexis Amore, Envy (I), Keri Windsor, Halli Aston, Rachel Love, Vivian Valentine, Lauren Montgomery
Critical Rating: AAAA
Genre: Gonzo
This video rocks. The genuine quality of both acting and fucking goes a long way to satisfy.
Get ready to dive into an overnight clam smorgasbord as genuine as an
IRS audit, but way more fun. Foregoing the standard between-fuck non-sequiturs that often pass for plot and premise in adult films, these girls give the refreshing impression of a real sleepover, replete with snacks, games, and giggles. Then, just when the viewer is bored with authentic girlisms, they get back to clam digging.
Endless cooch-munch and dildo-mashing sessions do little to dim the glory of lots of finger-fucking. Highlights include a digit in the caboose near the Jacuzzi, an all-u-can-eat off the clam sundae bar on the kitchen counter, and two memorable squirts, courtesy of all-girl newcummer Rachel Love.


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With a stay at Aston at the Waikiki Banyan in Honolulu (Waikiki), you'll be minutes from Kuhio Beach Park and Honolulu Zoo. This condo is close to Diamond Head and University of Hawaii at Manoa.
Make yourself at home in one of the 235 air-conditioned rooms featuring kitchens with refrigerators and microwaves. Rooms have private lanais. Wireless Internet access (surcharge) keeps you connected, and cable programming is available for your entertainment. Conveniences include safes and separate sitting areas, and you can also request cribs/infant beds.
Enjoy a range of recreational amenities, including an outdoor pool, a spa tub, and an outdoor tennis court. Additional features include gift shops/newsstands, a picnic area, and barbecue grills.
You can find a meal at a coffee shop/café serving guests of Aston at the Waikiki Banyan, or stop in at a snack bar/deli.
Business, Other Amenities
Featured amenities include express check-out, complimentary newspapers in the lobby, and dry cleaning/laundry services. Self parking (subject to charges) is available onsite.
Spending a week in Hawaii and being able to make lunches and breakfast in the hotel saved a lot of money - so glad this place offered a kitchen to do that! The beds were not comfortable and I got sick from the air conditioner - not sure how often they clean the units.
Location! They put us at the aston Sunset which was across the street! At the Bantan we had a pool on site at the sunset we didn't!


text: On the one hand, it's a welcome change to see some new commits to the tree. On the other hand, I think there might be some problems with the recent changes. First I built on x86-64 darwin and dropped into LDB: * //testing for consistency of first and second GENESIS passes //header files match between first and second GENESIS -- good real 5m47.965s user 3m59.269s sys 0m51.389s //entering make-target-2.sh //doing warm init - compilation phase This is SBCL 22.214.171.124, an implementation of ANSI Common Lisp. More information about SBCL is available at <http://www.sbcl.org/>. SBCL is free software, provided as is, with absolutely no warranty. It is mostly in the public domain; some portions are provided under BSD-style licenses. See the CREDITS and COPYING files in the distribution for more information. in core: 0x4000000 - in runtime: 0x20000000 fatal error encountered in SBCL pid 73170(tid 140735089040544): core/runtime address mismatch: READ_ONLY_SPACE_START Welcome to LDB, a low-level debugger for the Lisp runtime environment. ldb> Second, on linux x86-64, I get: ; SYS:SRC;CODE;RUN-PROGRAM.FASL.NEWEST written ; compilation finished in 0:00:00.463 debugger invoked on a UNDEFINED-ALIEN-ERROR in thread #<THREAD "initial thread" RUNNING {1002B60071}>: Undefined alien: "waitpid" Type HELP for debugger help, or (SB-EXT:QUIT) to exit from SBCL. restarts (invokable by number or by possibly-abbreviated name): 0: [ABORT] Exit debugger, returning to top level. (FOREIGN-SYMBOL-ADDRESS "waitpid" #<unused argument>) 0] I'll try and track down the offending commits, assuming these aren't transient problems on my end, but I figured I would raise the alarm bells first. Cyrus


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Thursday August 21st, 2014 at 6:00 pm – FULL
Cool off in the middle of the hot summer months! So many people have signed up for the July screening that we'll be showing it twice this summer. Join the library on our second Family Movie Night, where we'll be showing the popular Disney movie, "Frozen" (PG, 108 mins). All are welcome. Complimentary popcorn will be provided by the Bellingham Regal Cinemas, and the movie will be shown in our air-conditioned Simoni Room. If you have any questions, please contact the Children's Desk 781-769-0200 x225 or the Reference Desk x110.
Registration is required. Please sign up at the library Reference or Information Desk or call 781-769-0200, x110 or 222. This film showing is made possible by a movie license funded by the Friends of the Library.


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Behind-the-Scenes Tours
Fridays at 2pm
$10 per person
Want to explore more? Take a Behind-the-Scenes Tour this summer and see labs used by curators to care for the museum's collection of more than 1.5 million specimens.
Groups of four or more can also book additional tours in advance for a cost of $10 per person. Call 474-7505 for more information.
Movies at the Museum
Explore the museum's 30-minute movies. Purchase a $5 museum movie ticket at the admission desk for unlimited access to the day's movies.
- Expedition Alaska: Dinosaurs at 10am
- Dynamic Aurora at 11am
- Arctic Currents at 12pm
- Dynamic Aurora at 1pm
- Expedition Alaska: Dinosaurs at 2pm
- Dynamic Aurora at 3pm
- Arctic Currents at 4pm
Read more information about the museum's movies.
Explore our Exhibits
Expedition Alaska: Dinosaurs
In the Special Exhibits Gallery
See authentic Alaska dinosaurs from the museum's collections. Compare your leg to a dinosaur's. View fossils and try your hand at excavating. Explore a virtual field camp. Practice paleontology and examine dinosaur teeth under the microscope. Discover with us!
Learn more about the exhibit.
Vogel 50 x 50
In the Collections Gallery
This exhibit features all 50 artwork donated by Dorothy and Herbert Vogel, a librarian and postal worker who amassed one of the most important contemporary art collections in the country. They surprised the art world by donating the entire collection to museums across the country.
Learn more about the exhibit.
The Last Road North
Inside the Museum's West Entrance
A collection of photographs by Alaska artist Ben Huff from his larger series The Last Road North. These photos were taken along the Dalton Highway over the course of five years using a large format camera.
Explore this remote Alaska highway.


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This little alpine amp is Amazing! For the money and the convenience there is nothing out there that can compete. My piece of advice is use this amp bridged at 90 watts rms x 2. Using the 45 x 4 is ok for increasing clarity but will only give you a small power boost over your head unit. At 90x4 this amp comes alive and can compete with some bigger wired amps in power and clarity. I definitely recommend this amp for a small component set and it will bring it to life.
Pros: Definitive Clarity and power boost at 90w x 2.
Cons: 45 watts x 4 is just ok. I wouldn't buy this amp if I wasn't going to bridge it.


text:
BMX Bike BrandsIn need of a new BMX bike this year? No problem. Choose from several hundreds of available BMX Bikes from the hottest brands in the industry like Colony, Eastern, GT, Mongoose, Nitrous, SE and many more. Your pockets will stay stuffed when you purchase a BMX bike from Proboardshop knowing you could save over 25% off. Since 1982, we've been providing our customers with the best service, sales and selection.
Please refine here
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text:
, Volume 25, Issue 1, pp 14-24
First online:
Image Data Sharing for Biomedical Research—Meeting HIPAA Requirements for De-identification
- John B. FreymannAffiliated withSAIC-Frederick, Inc.SAIC-Frederick, Inc. Email author
- , Justin S. KirbyAffiliated withSAIC-Frederick, Inc.
- , John H. PerryAffiliated withRadiological Society of North America
- , David A. ClunieAffiliated withCoreLab Partners, Inc.
- , C. Carl JaffeAffiliated withBoston University School of Medicine
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
Data sharing is increasingly recognized as critical to cross-disciplinary research and to assuring scientific validity. Despite National Institutes of Health and National Science Foundation policies encouraging data sharing by grantees, little data sharing of clinical data has in fact occurred. A principal reason often given is the potential of inadvertent violation of the Health Insurance Portability and Accountability Act privacy regulations. While regulations specify the components of private health information that should be protected, there are no commonly accepted methods to de-identify clinical data objects such as images. This leads institutions to take conservative risk-averse positions on data sharing. In imaging trials, where images are coded according to the Digital Imaging and Communications in Medicine (DICOM) standard, the complexity of the data objects and the flexibility of the DICOM standard have made it especially difficult to meet privacy protection objectives. The recent release of DICOM Supplement 142 on image de-identification has removed much of this impediment. This article describes the development of an open-source software suite that implements DICOM Supplement 142 as part of the National Biomedical Imaging Archive (NBIA). It also describes the lessons learned by the authors as NBIA has acquired more than 20 image collections encompassing over 30 million images.
KeywordsData sharing De-identification Anonymization Cross-disciplinary research Open access Open source DICOM Supplement 142 Image archive HIPAA PHI Common rule
Reference tools
- Title
- Image Data Sharing for Biomedical Research—Meeting HIPAA Requirements for De-identification
- Journal
Journal of Digital Imaging
Volume 25, Issue 1 , pp 14-24
- Cover Date
- 2012-02
- 10.1007/s10278-011-9422-x
- Print ISSN
- 0897-1889
- Online ISSN
- Publisher
- Springer-Verlag
- Additional Links
- Topics
- Keywords
- Data sharing
- De-identification
- Anonymization
- Cross-disciplinary research
- Open access
- Open source
- Supplement 142
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- Common rule
- Industry Sectors
- Authors
- John B. Freymann (1) (6)
- Justin S. Kirby (2)
- John H. Perry (3)
- David A. Clunie (4)
- C. Carl Jaffe (5)
- Author Affiliations
- 1. SAIC-Frederick, Inc., EPN, Room 3006, 6130 Executive Blvd, Rockville, MD, 20892, USA
- 6. SAIC-Frederick, Inc., EPN, Room 3006, 6130 Executive Blvd, Bethesda, MD, 20892-7412, USA
- 2. SAIC-Frederick, Inc., EPN, Suite 317, 6130 Executive Blvd, Rockville, MD, 20892, USA
- 3. Radiological Society of North America, 820 Jorie Blvd, Oak Brook, IL, 60523, USA
- 4. CoreLab Partners, Inc., 100 Overlook Center, Princeton, NJ, 08540, USA
- 5. Boston University School of Medicine, FGH Building 3rd Floor, 820 Harrison Ave., Boston, MA, 02118, USA


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Do career research and find in-depth salary data for specific jobs, employers, schools, and more. Know what you're looking for? Start a search below, browse to discover or Get a free, personal salary report »
Dive into the most extensive database of job salaries available. In addition, see detailed job descriptions and get information on job satisfaction, job demographics, common job skills and how pay varies over time and between locations. Browse all jobs »
Mechanical Engineer
Median Salary: Rs 359,154
"Mechanical engineers participate in the planning and manufacturing of new products by performing engineering duties and developing, designing and testing mechanical devices."
Learn More »
Operations Manager
Median Salary: Rs 715,975
"Operations managers oversee their organization's production of goods and/or services."
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Project Manager, Information Technology (IT)
Median Salary: Rs 1,195,288
"Project managers in information technology (IT) are tasked with planning certain types of projects within a company and ensuring that they are executed and on-track through every stage of the process."
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SAP Consultant
Median Salary: Rs 594,545
"SAP consultants analyze, design, and configure new computer software and systems in accordance with their employers' or clients' specifications, as well as write programs such as forms, specifications, and interfaces."
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Senior Software Engineer
Median Salary: Rs 667,848
"A senior software engineer typically has a background in computer science, web development, and/or engineering."
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Software Developer
Median Salary: Rs 349,891
"Software developers develop computer applications that allow users to perform specific tasks on computers or other devices."
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Software Engineer
Median Salary: Rs 395,178
"In the world of software design and development, a software engineer plays a key role."
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Systems Engineer, IT
Median Salary: Rs 340,966
"A systems engineer (IT) is in charge of creating computer systems for clients and a system to debug systems with glitches or problems."
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Do you know how much money you could be making? Take a quick, anonymous survey to find out »
Before you show up for a job interview, do your homework. See how different employers pay, how satisfied their employees are and what it's really like to work there.
Whether you're choosing a school or degree or simply curious about your alma mater, we'll show you career outcomes by either college or major. Browse all schools or degrees »
Anna University, Chennai
Rs 190,615 - Rs 1,211,990
Bangalore University
Rs 239,130 - Rs 2,214,027
Birla Institute of Technology and Science (BITS)
Rs 405,881 - Rs 2,507,512
Mumbai University
Rs 185,477 - Rs 1,506,235
Pune University
Rs 198,429 - Rs 1,673,786
University of Madras
Rs 206,778 - Rs 2,206,158
Visvesvaraya Technological University - Belgaum
Rs 239,984 - Rs 1,329,359
Bachelor of Commerce (BCom)
Rs 161,523 - Rs 1,503,160
Bachelor's Degree
Rs 195,018 - Rs 1,492,757
Master of Business Administration (MBA)
Rs 224,939 - Rs 1,945,021
Master of Business Administration (MBA), Finance
Rs 226,426 - Rs 1,701,878
Master of Business Administration (MBA), Human Resources (HR)
Rs 173,987 - Rs 1,215,080
Master of Computer Applications (MCA)
Rs 203,140 - Rs 1,579,209
Master of Science (MS)
Rs 251,676 - Rs 2,039,170
Master of Business Administration (MBA)
Master of Business Administration (MBA), Finance
Master of Business Administration (MBA), Human Resources (HR)
Master of Business Administration (MBA), Human Resources Management (HRM)
We've got serious career advice, with a side of sass, on careers, salary negotiation and professional growth – and the data to back it up. The world of work has changed dramatically. The same old career advice just doesn't cut it.
|4 Tips For Falling in Love With Your Job Wouldn't life be sweeter (or at least easier) if you truly loved your job? Unfortunately, the reality is that most people are unhappy at work—52... Read More
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Tell us about your current job and your skillset, and we'll let you know how much employers are paying in your area.


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Bourbon Chief Says Africa Drilling to Boost Supply-Ship Rate
Bourbon SA, owner of the biggest fleet of supply and crew ships for the oil industry, expects improved demand and higher rates for vessels this year and next as explorers develop offshore projects in Asia and West Africa.
"If oil prices remain high enough for investment, we will see growth in 2012 and 2013," Chief Executive Officer Christian Lefevre, 54, said in an interview in Paris. "We could see vessel utilization rates in 2013 at levels last seen in 2007."
Lefevre, a graduate of the French Merchant Marine National School who took the CEO position a year ago, aims to return the Paris-based company to profit this year while expanding the fleet by about a third by 2015. Bourbon bolstered its building program last year, even amid overcapacity in the global market and delays by oil companies in starting new offshore projects, on anticipation explorers would choose more modern vessels.
The company declined 33 percent in Paris trading last year on concern the European debt crisis would hurt demand and after a first-half loss because of weakness in the dollar. The shares have advanced for the past three months as an improving outlook for the U.S. economy and the threat of conflict in the Middle East helped push oil prices back above $100 a barrel.
Bourbon's average vessel utilization rate was 83.8 percent in the first nine months, compared with 79.5 percent the prior year and 89 percent for the supply fleet in 2009. Deepwater vessel utilization rates will "easily rise by 5 percent" and rates also improve in shallow waters, according to Lefevre.
'Very Optimistic'
The company, with about a quarter of West Africa's market, had suffered from slumping oil prices and delays in development of offshore projects, reversing a boom as crude peaked in 2008.
"The years 2009 and 2010 were hard; there has been improvement in 2011, which we would have liked to have been faster, but we are very optimistic for the coming year," said Lefevre, who had experience in West Africa working as an officer at Compagnie Chambon, a Marseille port-towing company bought by Bourbon in 1992. The company serviced offshore platforms in West Africa operated by Elf-Aquitaine SA, later bought by Total SA.
"We used to go up the Zaire River at night in supply boats to get drilling water for the oil platforms," Lefevre said.
In January 2011, he took over as Bourbon CEO from Chairman Jacques de Chateauvieux, who had headed the company since 1977.
Wind Turbines
Bourbon, founded in 1948 by sugar plantation families on the French island of Reunion, sold assets including sugar mills, shopping malls and bulk carriers under de Chateauvieux to focus on oil-services shipping. Its clients include Exxon Mobil Corp., Chevron Corp., BP Plc and Total SA and oil-services companies such as CGG Veritas, Saipem SpA and Technip SA. Vessels in the subsea division, whose average daily rental rates reached $33,822 in the third quarter, are used to test oil wells.
Bourbon has moved into offshore wind turbine installations, winning contracts to help lay underwater cables off England, Germany and Portugal. The company also plans to bid for orders for energy projects offshore Indonesia and Malaysia as part of its Asia expansion and possible new developments off the coasts of Angola and Ghana, Lefevre said in the interview.
In contrast, Bourbon is moving cautiously in the expanding Brazilian market, where state-controlled Petroleo Brasileiro SA is tapping the largest discoveries in the country's history in the so-called pre-salt region in deep waters off the coast.
"We are very cautious on Brazil because of costs, regulatory constraints and difficulties getting crews," Lefevre said. "We aren't prepared to fight on price to win contracts."
Local Brazil
Brazil requires oil companies to use locally produced goods and services as the country seeks to more than double oil output by 2020, spurring companies such as Technip SA and Vallourec SA to invest in domestic equipment-making installations. Bourbon's ships are mostly developed in China by Sinopacific Shipbuilding Group in which de Chateauvieux is an investor. Brazilian vessels are 50 percent costlier and lower quality, according to Lefevre.
Under a $2 billion expansion plan, Bourbon plans to own 600 ships by 2015, up from 436. It's the third expansion since 2006, when the company had about 260 vessels and will lead to average annual sales growth of 17 percent in the offshore division.
Bourbon fell 0.2 percent to 22.385 euros by 9:17 a.m. in Paris, valuing it at 1.5 billion euros ($2 billion).


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text: I have 'Use featured image as video thumbnail' checked in settings, but it plays the video on my index page where the thumbnail should be. I just want the featured image to be the featured image and auto play the video on the post. Is there an easy way to accomplish that?


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Assistant Professor of Law
E-mail: email@example.com
Office: 8135 Social Sciences
B.A., University of California Santa Cruz, 1996
J.D., University of California Hastings, 2000
Recently Taught Courses
714 Civil Procedure I
852 Trial Advocacy (Mock Trial: BLSA)
Ion Meyn teaches Civil Procedure, Race and the Law, Wrongful Convictions,
and Trial Advocacy. His scholarship focuses on procedural deficiencies in criminal
law that are revealed by comparing criminal procedure to civil procedure, his work appearing in the Brooklyn Law Review and the American Journal of Criminal Law. He serves as a Co-Chair of the ABA Criminal Justice Section's Committee on Procedure and Evidence. He also serves as the Reporter for the ABA Standards Committee for Diversion and Special Courts.
Professor Meyn clerked for Federal District Judge Bernice Donald, who now serves on the Sixth Circuit. Professor Meyn also externed for California Supreme Court Justice Ming Chin.
Professor Meyn began his career as a litigator at the Coblentz firm in San Francisco, where he represented officers against shareholders, as well as businesses in contract and trade secret disputes. Professor Meyn went on to manage litigation at the Sutton Law Firm, where he represented elected officials, candidates, judges, and PACs in election law disputes.
Professor Meyn served as clinical faculty at the Wisconsin Innocence Project. He led a team of students in the effort to vacate the life sentence of Seneca Malone. Professor Meyn also served on the team that successfully argued for a new trial for Terry Vollbrecht, who was also wrongly convicted of intentional homicide.


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Tom Lasorda, Chrysler's president and vice-chairman, states, "We have to close the gap. As a corporation with manufacturing operations in multiple jurisdictions, we cannot afford to manufacture products in jurisdictions that are not competitive."
Mr. Lasorda, who delivered his comments before Canada's House of Commons industry committee on Wednesday, warned that if Canada and its workers do not deliver big concessions it will leave the country according to the Montreal Gazette. This would result in the loss of thousands of Canadian jobs. The comments are made perhaps more ironic by the fact that Chrysler recently passed fellow struggling automaker GM to become Canada's top seller.
Chrysler wants a $2.3B USD loan from Canada's federal government as a concession. It says the government must additionally drop a tax dispute and that the Canadian autoworkers must accept pay cuts. If its terms are not met, it says, it can't be profitable and all Chrysler's Canadian manufacturing plants will have to close.
According to Chrysler, it feels that its Windsor and Toronto plants would be sufficient collateral for the massive loan. It says it is willing to accept as high as 6 percent interest and will actively work to repay it.
Chrysler is also struggling with the Canadian Auto Workers (CAW) over wages and benefits. Canadians, like those in the U.S., have high expectations on their standard of living. They expect, in exchange for hard work a good income, medical care, and a pension. However, according to Chrysler, these expectations are not realistic in the modern economy and concessions must be made.
Chryslers claims that its average cost per Canadian plant worker including benefits, retirement, income, etc. was $75 (USD) an hour in Canada. This figure is $20 more than in the U.S. and much higher than in countries with low labor costs like India and China. In the U.S., auto factory workers typically make approximately the same, with benefits and retirement factored in, as a professional engineer with several years of experience.
The Canadian government says that these figures may be made up, though, as senior executives from Ford, Toyota, and Honda, as well as the Canadian Auto Workers union released contradictory estimates on Chrysler's cost per employee. In total, 9,400 people are employed at Chrysler manufacturing facilities in Canada, with another 26,000 employed and dealerships and Canadian distribution networks.
GM recently signed a deal with CAW which agreed to some cuts in wages and benefits, but offered more moderate cuts than Chrysler wants. In the past, if one automaker brokered a deal, typically the others in the Big Three signed it as well. Chrysler is refusing to agree to a similar deal. Says Mr. Lasorda, "It's unacceptable to us, and we have to break that pattern."
Chrysler's situation is also rather unique as it's in serious tax trouble. The Canada Revenue Agency -- Canada's IRS equivalent -- says Chrysler owes hundreds of millions in back taxes. It is has taken a $500M USD lien on Chrysler's Brampton factory and says that it won't deliver the $300M USD it owes the state in tax refunds. Mr. Lasorda said that repaying the taxes would take six years, and delivered a thinly veiled threat that if Canada doesn't back off the tax issue, his company will leave.
The loans Chrysler is seeking still pale in comparison to the $7.7B USD that GM wants from the Canadian government. Toyota, Honda and Ford have also expressed concern about the economic downturn, but have not yet asked the Canadian government for loans. All of the companies complained that the credit market is virtually gone, making leasing cars impossible. According to Chrysler, two years ago half of all its cars and trucks acquired by Canadian consumers were acquired by lease. Chrysler Canada has now closed its leasing business for lack of loans, losing even more money on top slumping sales.
Chrysler's rival GM is facing a similar situation in the U.S. It recently spun off its largest European brand, Opel, and is asking for billions from the U.S. government in new loans. GM says that if doesn't get the loans, it will be forced to liquidate, closing its US plants.
In the U.S., Chrysler recently paired with Fiat, virtually giving away a 35 percent stake in its company in exchange for the support.
quote: I don't see how the two are related. Quality control dictates how safe the end product is, not the 'skill' of the line worker.
quote: Quality control is about designing systems that can be assembled properly, but it still requires workers to do their jobs properly in order to make that happen.
quote: And $2100 per week is far more than someone doing a menial task should be making.
quote: Most of these people probably have no schooling beyond high school and some are probably high school drop-outs. Even if they made half that (about 1200 a week and I'm going to call that take home and leave out all the overhead), that's still 2x what I make a week.. and I have an associates degree and work for the state. UAW and CAW way overpay these people.
quote: These are not 'menial' task and most of them are harder work than the jobs you do on a daily basis. I'll be blunt: people who are doing REAL PHYSICAL LABOR deserve more pay than the people who are only using their brains to do their jobs.
quote: 8.35 million cars, times $2,800 (7% of $40k) is $23.38 billion. Labor costs...twenty three billion dollars. For labor that is unskilled and can be done by essentially anyone.
quote: 1. Labor is vastly overpriced in auto plants
quote: 2. Other costs may no be addressable at all...at least not by the automakers themselves. Labor is, realistically, about the only cost they can exercise any control over.
quote: As for where I came up with 7% from, I quickly perused a number of Google hits when the previous thread was going on. Here's one from the UAW just as a quick example:http://www.uaw.org/barg/07fact/fact02.php
quote: Since when does education triumph over hard work?
quote: Screw the auto workers. It pisses me off when a bum that dropped out of high school makes more money than me and I've got a 4 year degree that I worked my balls off to get.
quote: I think that's completely ridiculous given that I'm only looking at maybe $40/hour wages when I graduate from the University of Waterloo and Wilfrid Laurier University...
quote: I don't disagree, but at the same time, anyone is free to dispute the facts and figures presented by the UAW. Until that happens, we have to take what they state as being true.And for the record, I didn't pick that source intentionally. It just happened to come up in some google searches I was doing to try to get facts and figures about autoworker pay.
quote: I think that's completely ridiculous given that I'm only looking at maybe $40/hour wages when I graduate from the University of Waterloo and Wilfrid Laurier University with a bachelor of mathematics and bachelor of business administration respectively
quote: GM/Chrysler/Ford has been making garbage for years
quote: GM/Chrysler/Ford has been making garbage for years.
quote: I say no more. The only possible salvation would be the Gov getting a non-controlling share with the current upper management shown the door and replaced by other with monitoring.
quote: I would love to see money / bartering abolished in favour of a system where you get what you need provided you contribute sufficiently.
quote: That already exists, it's called communism, and it hasn't exactly been a runaway success so far, has it?
quote: Hippies did the commune thing in the 60's, but that was in small groups, where it was semi-practical.
quote: 1. Did Stalin "dictate" over the Soviet Union in 1975, for example?
quote: 2. Is Mao still running China?
quote: 3. Is the (single) ruling party in China not the Communist Party?
quote: There will always be lazy, worthless parasites taking from the hard working as long as we have society. Whether it is welfare and that crap in capitalism or pure communism. I think communism that requires you to work to get the benefits would work at least as well as a capitalism that doesn't give hand outs.
quote: What about those who refuse to contribute? I know someone like that.
quote: TextIf everything is provided to you by simple "contributing sufficiently," what kind of society do you think that would lead to?
quote: TAnd you misunderstand capitalism completely. The point is that there is opportunity for all to participate and succeed economically as much or as little as they desire. This motivates people past mediocrity because they can achieve a good living and wealth by working hard.
quote: Otherwise, what motivation do companies have to pay you?
quote: There are many flaws with capitalism.
quote: Capitalism cannot deal with poverty.
quote: Neither can socialism nor communism, as history has proven.
quote: Capitalism cannot deal with poverty.
quote: I can work really hard but not get ahead for many reasons that have nothing to do with motivation.
quote: How about poverty, 3rd world countries (minus corruption)?
quote: ...will create a good chunk of new job openings thus allowing those out of work to take the new openings...
quote: In the U.S., auto factory workers typically make approximately the same, with benefits and retirement factored in, as a professional engineer with several years of experience.
quote: Seriously, this kind of thinking is dangerous and destructive to America . I can only hope that you are not a US citizen .
quote: Regardless of what they're asking for, there is no reason for anyone to have confidence in Chrysler. They are in position to demand anything.
quote: trend is to go for smaller, more fuel efficient vehicles
quote: ...why the vehicles with a lower percentage change are the Corollas, and Mazda 3s
quote: If your assertion was correct, then you'd also see the Prius in the same category. After all, that car is the poster child for fuel efficiency. But that dropped by a lot, too. The real reason for the trends you see is simply the recession and its effect of causing consumers to prefer cheaper cars.
quote: According to Chrysler, it feels that its Windsor and Toronto would be sufficient collateral for the massive loan. It says it is willing to accept as high as 6 percent interest and will actively work to repay it.
quote: That's real collateral
quote: Also, too many people lease cars. Leasing is the most financially idiotic thing possible. You pay higher than loan payments and end up owning nothing.


text:
WASHINGTON (AP) - A Transportation Department official says Toyota is expected to agree to a fine of more than $16 million for a four-month delay in telling the government about defective gas pedals on its vehicles.
Toyota faces a Monday deadline to accept or contest a record $16.4 million fine over evidence it knew about sticking gas pedals in September. It did not issue a recall until January.
The Transportation official was not authorized to speak publicly and spoke only on condition of anonymity.


text:
5 posts tagged with games by XQUZYPHYR.
Displaying 1 through 5 of 5.
Pepsi BLU (but seriously, I don't work for Valve.)
Lightning Break
Lightning Break! Fun flash snooker-based game. Make trick shots in the allotted time. The game also keeps a record of your stats.
Kill more penguins!
Yeti Sports. The creators of the infamous penguin bat flash game have opened an entire site featuring music, e-cards, and most important, two new games. Excuse me, I'm off to spend Flash Friday doing horrible things to flightless waterfowl.
My Scrabble value can beat all y'alls.
What's your name's value in Scrabble? And please, no "it's a trick question, you can't use proper nouns" whining. (via Elayne Riggs)
Buy Bush a Playstation 2.
Buy Bush a Playstation 2. If the fundraising goal is met, the President will be given a PS2 with a copy of SOCOM and Conflict: Desert Storm, hopefully distracting him long enough to forget about the real war. Send your donation and you'll save a lot more people than just Karyn.
Page: 1


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Byrds Celebrate 50th Wedding Anniversary
Published: Sunday, June 27, 2010 at 4:30 a.m.
Last Modified: Thursday, June 24, 2010 at 1:54 p.m.
Mr. and Mrs. Charles L. Byrd celebrate their 50th wedding anniversary with their family at N. Myrtle
Beach for a week. The couple were married July 3, 1960 at the First Baptist Church in Spindale. Mrs. Byrd is the former Shirley Hamrick of Spindale, N.C. Mr. Byrd is the former Superintendent of the Hendersonville City Schools and retired in 1993. Mrs. Byrd retired from Nursing
in 1992.
Their children are Charles R. and Jennifer Byrd of Hendersonville and Michael E. and Jan Byrd of Cartersville, Ga. They have
five grandchildren: Victoria and Catieof Hendersonvilleand Dillon, Ivey, and Krystin of Georgia.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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View Official IMDb Resume Photos »
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Richard grew up in the Crenshaw district of Los Angeles (Boyz n the Hood (1991)), was a semi-professional boxer, food and wine critic and successful stage director. He is also a noted Afro-Latin percussionist and the founder of the original Mystic Knights of the Oingo-Boingo. Richard's first novel, "The Schlemazl of Sebriem" will be published ... See full bio »


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A debate raged recently over growing Black unemployment - 30 percent among youth - as President Obama renewed federal support for historically Black colleges. At a White House ceremony on Friday, Obama noted that "it's because of these schools that one out of every two wide-eyed freshmen who arrives on their campuses with big backpacks and bigger dreams is the first in his or her family to go to college."
It is these working-class families of color who are bearing the brunt of the recession.
At stake in the debate is whether race-neutral federal anti-recessionary efforts are adequate. Many feel targeted measures are necessary. The issue flared red hot in the aftermath of a meeting last month between the civil rights leadership and President Obama on the subject of African American unemployment.
After the February dialog, the first in which the president has met with civil rights leaders, Tavis Smiley, a well-known Black journalist, criticized Obama for not having and promoting a Black agenda. Smiley has long been critical of the president and his policies.
The Rev. Al Sharpton, a participant in the White House discussion, responded that Obama is president of the entire country, not only of African Americans. Sharpton, along with other meeting participants including Benjamin Jealous of the NAACP and the Urban League's Mark Morial, stressed that the talk with the president focused on employment efforts that would help all Americans, including Black people.
"In these times, it didn't make sense to talk about race-based initiatives," Mr. Jealous said in an interview after the meeting," the New York Times reported. He continued, "It made more sense to target poor areas." He added, "When you're on the ground, the poor black community is the same as the poor white community."
Sharpton, in his weekly radio show, noted that the president should not be faulted for raising issues the civil rights community itself should champion. Sharpton maintained that the president should be asked to respond to an agenda put forward by African Americans.
At stake here are the tactics of engagement with a friendly administration in circumstances in which extreme pressure is being brought to bear from many sides.
In addition another issue looms: Is the administration's contention that a rising tide lifts all boats valid? Or is it the case that some are some stuck on the bottom and in need of special measures to be lifted from the mud?
The Congressional Black Caucus seems to hold the latter view, but its members are quick to point out that they are not at odds with the president, but rather that each must play different roles. CBC leaders in December argued forcefully for programs targeted to assist those hardest hit by the recession.
After failing to have their concerns met by administration officials the Black legislators boycotted committee votes on financial regulatory reform. In December, Rep. Barney Frank, chair of the House committee, agreed to the CBC's demands: "Frank agreed to Waters's proposal to steer $3 billion from the federal Troubled Assets Relief Program toward mortgage relief for the unemployed. The bill also sets aside $1 billion for a program that gives grants to state and local governments to buy foreclosed properties and use them for more productive purposes."
Unfortunately, the battle did not end there. When the final bill was passed these provisions may been left out. Columunist Clarence Page writes, "When the House passed its $154 billion jobs bill in December, it left out the caucus' request to direct 10 percent of the funding to low-income communities."
Page may be reporting only part of the story. The LA Times writes: "The House in December passed a $154-billion jobs bill that included several provisions sought by the Congressional Black Caucus, such as a $500-million summer jobs program and a $1-billion fund for affordable housing. It also included $26.7 billion to help state and local governments maintain public service jobs - workforces in which minorities are well represented."
Insisting on the need for special measures the CBC is keeping up the pressure. The LA Times continues: "Rep. Barbara Lee (D-Oakland), the black caucus chairwoman, met with Senate Majority Leader Harry Reid (D-Nev.) recently to urge inclusion of those priorities in the companion Senate jobs bill."
The CBC is well aware that President Obama must govern and represent the interests of an entire nation. With this in mind caucus members have valiantly fought for their constituents' interests, viewing this as in the best interests of the president and the nation.
Here lies the crux of the matter: how does one define "best interest." For the president it's clearly a balancing act: managing corporate and people's demands, while attempting to isolate the extreme right. So far corporate interests have predominated albeit with a softer touch and some important reforms here and there. The peoples best interest too cannot ignore the danger posed by right-wing extremism: still it must strongly insist on solutions to the crisis of every day living brought on by corporate greed. At the end the day the interests of the racially oppressed and working class must be given priority.
Building a movement to bring real change to Washington and counter right-wing efforts to push the administration away from fulfilling its campaign promises is the best guarantee of success. Differences in tactics among friends pale in comparison to the danger posed by a return to power by the extreme right. Keep the pressure on.


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ODT Online
ODT /directory
Sitiveni Sivivatu's injury curse has continued with the All
Blacks flyer ruled out of the Grand Slam rugby tour of the
United Kingdom and Ireland hours before he was due to depart.
The New Zealand Rugby Union condoned a financial setback by
staging a second Bledisloe Cup test in Hong Kong, but its
flagship team is determined to safeguard its stocks from
similar depreciation.
The All Black side to tour the northern hemisphere, and to
stop in Hong Kong on the way to play the Australians, will be
named tomorrow night. Rugby writer Steve Hepburn looks at a
possible squad and who, if anyone, will receive a new
Northland star Rene Ranger's chances of making the All
Blacks' end-of-year tour are up in the air after he suffered
a hamstring injury in Northland's national provincial
championship rugby 24-40 loss to Counties Manukau in Pukekohe
New Zealand scored two tries in the last 15 minutes to snatch
a 23-22 win over Australia in the Tri-Nations tonight,
setting a record of 10 straight wins against the Wallabies.
All Black wing Rene Ranger was interviewed by the media in
Wellington yesterday. Ranger will make his first test start
for the All Blacks against South Africa in the Tri-Nations
test in Wellington tomorrow.
The All Blacks will each receive a
$100,000 bonus if the team wins next year's World Cup under
the new collective employment agreement between the New
Zealand Rugby Union and the NZ Rugby Players Association
announced yesterday.
The All Blacks went through the motions to defeat an
ill-disciplined Wales 29-10 in the second rugby test in
Hamilton tonight and complete a clean sweep of their June
Otago lock Tom Donnelly is likely to get back into test rugby
this weekend, as the All Blacks enjoy what coach Graham Henry
calls a more balanced game.
Some Dan Carter magic inspired the All Blacks to a 42-9 win
over Wales as they farewelled test rugby at Carisbrook with a
flourish in Dunedin tonight.
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I'm working on a place where you can search a user by their full name. The problem i've run into is right now it's two separate fields for first and last name. I'm trying to do a search where if someone types "Jon Smith" it looks for the people with the name "Jon Smith". I know I could explode the variable given and search with the exploded variable, but that has some flaws too. But I wanted to know if there is any other way to fix this other than exploding a variable or setting up another field.
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closed as not a real question by Ibu, Michael Berkowski, tereško, Gamlor, Jocelyn Dec 10 '12 at 0:11
It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, visit the help center.If this question can be reworded to fit the rules in the help center, please edit the question.
You could use a full-text index to use a full text search directly in your database. This way it would be irrelevant if someone types those values in another order. Also this can give you a score value if someone types in a username which does not exactly match your query if that is what you desire.
You should explode it. What if he searches for Smith John when it's in your database as John Smith?
I do not see the use in making it more difficult with not exploding it.