text:
Foods not worth cooking at home
- r
- Roland Parker Nov 5, 2007 05:26 AM
I'm a proficient cook, but I've come to conclude that there are certain things not worth making at home (for me, that is, others may digress).
1.Homemade pasta. Fact is, while the stuff I've made on the hand crank pasta machine have been good, it is a time consuming and awkward process, and frankly, I'd rather just go down to one of the local gourmet stores and plunk down $6 for a pound of fresh pasta. It's 95% as good as anything I make at home.
2.Sorbet. Homemade ice cream is worth the attempt, but homemade sorbet tastes just like any decent commercially made sorbet. One day I picked up a container of commercially made sorbet and discovered that it contained only three ingredients: sugar, water, and fruit, and I've never made homemade sorbets since then. The one upside to making your own sorbet is experimenting with flavors, but I'd happily settle for buying Haagen Daz's raspberry sorbet over making my own, especially when you factor in the cost of buying your own fresh raspberries versus a pint of Haagen Daz's raspberry sorbet.
3.Fancy multi-layered cakes with French buttercream icings and mousse fillings are fun to make, but I can easily go down to a top grade French bakery here in Baltimore and get something similar. Homemade pound cakes and traditional layer cakes with your own icings are almost always better and more cost effective than store-made cakes, but I draw the line at the buttercream confection. It's a lot of work to produce something that tastes just like something you can buy! Plus, most home cooks will never approach the professional execution of a top grade bakery.
4.Fusion food. The fad for fusion cuisine seems to be sweeping the country, and while I've certainly had excellent fusion food (even a Spanish-Japanese fusion), replicating it at home would be too difficult.
5.Chinese food. I've tried multiple cookbooks and recipes, but have never been able to produce a Chinese meal with satisfaction, other than a simple stir fry.
Anyone have his or her own opinions on this subject? I'd be interested to hear what others think aren't worth cooking at home.
I'm with you on the Chinese food. Specifically hot and sour soup. There are a lot of ingredients in there and frankly, I can buy a large hot and sour for 3 bucks and change. So, I've never even attempted it. It's literally 5 minutes away, or brought to my door if we're being especially lazy
Same goes for Thai food. I'm ashamed to say I've never made larb. I can get amazing larb and penang 10 minutes away, or delivered.
If I lived somewhere which did not have exceptional ethnic food, I'd certainly make it. But here (in the DC area) we are blessed with very good and CHEAP ethnic restaurants/delivery.
re: monavano
Add me to the Chinese/Vietnamese/Thai list. You can spend a fortune on all the different ingredients, struggle with the unfamiliar techniques, buy special equipment, and still not end up with something as good as the cheap restaurant down the street.
re: Ruth Lafler
Vietnamese is dead easy at home! Well, some Viet anyway.
re: John Manzo
I certainly know how to make Nem (the small, deep fried Vietnamese rolls) but it isn't really worth it for a couple of people - I have a good Vietnamese shop with takeaway close by. Idem any other small, fussy snack foods such as empanadas - they are easy to make for a gang, but I wouldn't bother making two or three from scratch.
re: John Manzo
As someone else pointed out, it really depends on where you live and what you have available to you. Since I live in the Bay Area, and live walking distance from two Vietnamese restaurants and less than 10 minutes drive from a Vietnamese neighborhood with shops and restaurants, there's no incentive for me to learn to make Vietnamese food at home. Except, I don't know of a place near me that makes one of my favorite dishes: cha ca (fish fillets with turmeric and fresh dill), so I might try making that some day.
re: monavano
Blasphemy on the Thai food! *grins*
I find Thai exceptionally easy to make in most cases (unless you're making a curry paste from scratch, which is worth trying at least once since the resultant curry is outstanding), and the results are just *so* superior to most restaurants, at least in Toronto where it's virtually impossible to find anything remotely authentic. I can prepare a full three course delicious Thai meal in about an hour for a very reasonable price. As well, cooking Thai food is wonderful because of the complex array of smells that fill your kitchen and gradually change with the addition of each ingredient.
Then again, I'm heavily biased. Thai is my favourite cuisine and I've been studying it and preparing it for 10 years. I had to learn to make it myself to support my rampaging Thai addiction that killed my student loans.
I will concede that a few Thai dishes aren't really worth the effort. I find spring rolls generally a pain to make (so if I'm making them, I'll make dozens and binge on them), as are curry puffs.
re: monavano
I don't agree with the hot and sour soup - it isn't really that difficult to make (if you have a nearby Chinatown handy to get the ingredients), and the restaurants never make it nearly hot enough or sour enough.
re: stellamystar
I took a croissant making class once. Talk about labor intensive- a real pain. Since there are so many yummy bakery croissant, no need to do this.
[also decided that pick your own rasberries are not worth it- it is back breaking and finger pricking and you learn why they are so expensive!].
re: emilief
Danish - just as many steps as croissant dough, but the additional sugar/egg/butter in the dough makes it stickier and hard to handle. Never, ever, ever will I do it again. But, lord, it's almost impossible to get a truly spectacular Danish.
Also, cannoli shells - I can buy them at the same quality as I can make them. English muffins are like Danish - much better made at home, but too much work. I do make multi-layer French buttercream concoctions, but I've never found places where I can buy them that are as good as my homemade.
Agree on Chinese food.
re: AmyH
I'd add sfogliatelle to that list. Man, what a pain.
Not as much an issue with pasta, except for ravioli. Much as I'd like to experiment with fillings, it's too time consuming - and for any number of reasons the amount of filling never matches the amount of pasta. However, homemade gnocchi beats anything I've found commercially.
re: Panini Guy
Gnocchi is on my list to make.. What potato do you use? I always get a raw potato flavor when I've made halushki or other type items.
re: stellamystar
I've normally used Yukon Gold or similar thin-skinned potatoes.
I've also found that if you're making soup a la T. Keller with the numerous passes through tamises and china caps, you can collect those solids and mix with potato to make flavored gnocchi. Works particularly well with root veggies.
re: stellamystar
If you're interested in making gnocchi, this might help.
re: AmyH
I very much agree on both the puff pastry & croissants.
I remember being younger and watching Julia Child (on Food TV!) make croissants. I commented that it seemed an awful lot of work; my mother commented that she was taught how to do it when she was younger and got sent to French cooking classes but will never make it again.
I assembled a sushi-making kit for my husband last Christmas, and we had a great time making homemade sushi, but I'm not sure it's something I'll do again. It's a HUGE amount of effort to make, and we don't usually eat as much as we think we will. Forget eating leftovers. Fortunately, we have reasonably-priced take-home sushi in our neighborhood.
On the subject of sushi, one thing I made from the sushi book that I now keep stocked as a staple is pickled ginger. Homemade ginger kicks storebought's butt. It takes me a while to peel and slice, but the rest is simple--I can make a gargantuan batch that keeps for months in the refrigerator. I just bought a truffle shaver to see if I can make the slicing go a bit faster.
re: mamaciita
Mamaciita - Can you share your pickled ginger recipe? I'd love to make that at home.
Thanks ...
re: janeh
Here is a link to the recipe that I use--it comes from The Sushi Experience by Hiroko Shimbo. I typically double (or triple or more. . .) the recipe.
The instructions say that it keeps two weeks in the refrigerator. I found ours in the back of the 'fridge while I was transferring stuff to our new model, and it had probably been there for 7-8 months. It tasted fine--it IS pickled, after all.
These days, once the jar is opened, it's usually gone in a day or two.
Let me know how you slice your ginger--I'm still looking for an easier way.
Tortillas. I can get a sack of 80 corn tortillas that are still hot for $1.25. Flour tortillas are only slightly more expensive.
Sushi - part of the delight is the experience of interacting with the chef.
Indian food for the same reason as Chinese. I'll stick with you on Chinese food as well. I do make things like pho and pad thai at home and I love doing stir fries and curries, but they are not traditionally made.
Fried chicken. To cook fried chicken properly, it's kind of involved and pan-frying makes a huge mess. I'm in the South, so I can get my hands on excellent fried chicken pretty easily.
French fries. (Can you tell that I hate frying stuff at home?)
Conversely, biscuits are almost always better at home than out. Restaurant biscuits tend to sit around and get leaden. It takes very little time, effort, and is low cost to make your own at home.
re: dalaimama
Agree on Indian food - even I used a storebought jar of sauce (foregoing elaborate spice grinding and mixing), the hours of stewing meats in it stunk up my whole apartment. The smell didn't go away for a month even after we re-painted the walls (it's just happened that we re-painted our walls, not because of the smell).
re: dalaimama
I actually really love making Chinese food at home and since there are so few good authentic Chinese restaurants in the area any more, I tend to do it pretty frequently. The key is to have a well seasoned wok, which will give you the right taste. I really recommend a cookbook called "The Breath of A Wok", it's a really good resource to get you started. Also, there's a really good Chinese grocery in Towson called Towson Oriental Market on Loch Raven boulevard, if you want to try it.
The foods I won't make at home are the ones that I just don't trust myself with- sushi, any kind of tartare, and desserts with raw eggs in them. I'd rather get it in a restaurant :)
re: dalaimama
Ah yes, tortillas! Even with several different versions of "authentic" tortilla presses, the results were never as good as were the ones from the local tortilla factory, or from a local restaurant. Lotta' work and you throw half away.
Good one,
re: dalaimama
I *adore* homemade Indian food and spent a summer I had off poring over a collection of Indian cookbooks and making many of the dishes at home. I think that, if you have a good high end Indian restaurant accessible to you, you're better off eating there; I found too many of the entrees required hours and hours of preparation or even beginning the day before.
re: funholidaygirl
I make gyros all the time I find them extremely easy. But then again we also buy whole lambs so I end up with some parts of the lamb that are really easiest to hack to bits. I think I tweaked the recipe from my Jil Sander cookbook it was extremely simple. But I use lamb shoulder and if you are squeamish with your butchering skills it might be best just to buy them.
And pie... but I grew up making pie so it seems so easy to me and I just don't understand why people buy them.
The things I don't make at home are Chinese food, Croissants, and a lot of braised meats because I just don't have the time, pastas and sushi because I eat it so often for lunch.
re: ktmoomau
Gyros here in the U.S. are disgusting after having the real deal in Greece though ktmoomau, yours sounds like the real deal. I'm impressed that you make these all the time.
re: funholidaygirl
Gyros are pretty easy...just use leftover lamb and make the sauce from fage or any greek yogurt, some minced cukes, and a bit of mint (I add a bit of garlic)...I also add diced tomatoes and some feta.
re: melly
I marinade my lamb in garlic, lemon juice, parsley and a little olive oil, I use fresh lamb (as I said lamb shoulder, or other roast pieces normally) I put some of that au jus with minced cukes, and a tiny bit of mint into Fage. I also sear the lamb with a little onion sometimes but not always. I add a on grilled in the skillet for a few min pita with whatever sides people want lettuce, feta, hummus, tomatoe.
re: funholidaygirl
Ha-Ha! I tried one time to make gyros out of leftover BBQ butterflied lamb, bought the pitas, tried my hand at making the sauce. What a disaster! Never again.
re: Diane in Bexley
Well it was BBQ lamb... I actually can't imagine them being very good with leftover lamb as lamb is best very rare, and I think the garlic and lemon flavor are essential.
Interesting topic. Ice cream and sorbet are two of mine; I can get great ice cream at the shops, and I actually find that I spend more when I try to make it myself.
Thai curry pastes. I tried making my own a couple of times, but didn't notice such an amazing difference from the packaged stuff. Having said that, I now live very close to a Thai market where all the ingredients are very accessible, so I cook a lot more Thai/Vietnamese now.
Ditto on the homemade pasta. It's just not a priority for me!
re: Kagey
I must disagree on the Thai curry pastes. Maybe the recipes you used weren't up to par? I find that the difference between a prepackaged curry paste and a homemade one are dramatic. The preprepared ones taste sort of "flat" and have a bit of an abrasive flavour, where the homemade ones are much more complex and have layers of flavour that present gradually as you eat.
I wouldn't make a homemade curry paste every time I make Thai food (which is at least five times a week), but I probably would about half the time or so. The first four or five times, I find, it took me a long time to prepare, but after you become familiar with the process, you can actually whip one up quite quickly.
Pho. It's one of those things that is just as easy, if not easier, to make in large batches, instead of small ones, so I might as well go to a restaurant and have it on my table in five minutes, rather than hours of making broth at home.
When I lived in the boonies, I used to crave things like felafel and tempura, but wouldn't bother making them now that they're easier to get. I'm not sure I agree on Chinese food though -- I got on a jag of trying a few recipes a while ago and produced some lovely dishes, including hot and sour soup. I think it was worth learning the techniques although I don't usually have time to do all that prep
Japanese Hibachi Restaurants are a fun thing for us...I know its just basically terkiyaki chicken and fried rice, but it tastes so much better from them. Also gyoza...me and TJ go waaayyyyy back on these!
re: Goomba
I posted a recipe for cucumber kimchi in this thread:
Pie! I have never made one. I'll admit I am intimidated by the thought, and when I was a young bride and I asked my MIL for her recipe, she told me to go to the frozen food aisle and get a Mrs. Smith's apple pie! And I thought her pie was so good - silly me!
There is a great pie shop nearby and I'm sure I could never make anything half as good as their pies, so I don't even try!
I think a lot of this depends on what's nearby. I cook Chinese at home often, but I learned at the side of chinese roomates, and that was a huge help in learning technique, navigating the ingredients, etc. And I'm easily 2 hours from passable chinese food, which would be my "stranded on a desert island" cuisine of choice- I must have it.
There's an amazing mexican grocery with housemade tamales that can't be beat nearby. At a dozen for $10, there's no way I'd spend all day making tamales for inferior results at higher cost.
I used to say this about home-baked bread, but ever since the no-knead bread entered my life, I bake a loaf per week, all kinds of variations.
re: cheesemonger
Where is the no-knead bread recipe?
re: heatcrave
Here's the thread about it- it has the recipe and tips.
I can make almost every pastry known to man, but there are a few items that I prefer to buy if it is just a few items. I love cannoli, but the mess involved in frying them means that I will probably buy them, unless I need a dozen or more. I feel the same way about donuts.
I love Chinese and Indian food and have learned from my past mistakes, but it is a involved process getting the various veggies/ingredients required for Asian dishes. I still have not mastered making pancakes for Mu-shu, and the local carry-out makes great veggie Mu-shu for $5.00.
I don't like to clean up the mess from fried chicken, but I will do it if it is for a family gathering.
I always make my own pizza, as I do not like the cheap ingredients, belt ovens and greasy toppings that are associated with delivery.
I've tried several times to make sfogliatelle. It's impossible to ever replicate how they get it in Italian bakeries.
Oh my - the constant lament in our house is "why don't you make fried rice?"
Answer: because it's a very large PITA if you don't have a large store of day old rice, leftover red roasted pork, all the myriad vegies prepped and ready to go, along with a very large and VERY hot wok. For $5.95 and a quick walk, I can have a lovely quart of fried rice, redolent of wok hay, and without the two day prep schedule. I'll tackle most other things (and have tackled fried rice), but I'm immovable on this one.
Oh, and steamed BBQ pork buns. Did those once as well. Never again. Much tastier as take out, and only a buck-ten per. Worth it.
re: cayjohan
OMG -- I have been trying to make decent pork buns, baked or steamed, for years. And, I have recently added fried rice to the rotating dinner schedule. I am just not satisfied with the result and always try to improve each time, even though my family likes it. We live in the Dallas suburbs and don't have ready access to red bbq pork that is decent -- so I have actually learned to make THAT myself. It helps the fried rice immensely. As for the pork buns, well, I haven't tried lately, and I don't think I have a decent baked recipe -- only the steamed. Can someone share one with me?
I agree with many already mentioned. Puff Pastry. Oh my gawwdd! I saw it made from scratch and immediately took it off my home-cook list. Tamales, gyoza, shu mai, anything that requires a lot of stuffing. If I'm going to spend 'X' amount of time cooking a great meal, I'm not going to use it all up stuffing things.
And my favorite Nabeyaki Udon. I finally got the recipe from my favorite noodle shop, but it has so many pieces/ parts I don't think it's worth my time to do it at home. Same with sushi rolls.
On the other hand, I can't believe how much people will pay for store-bought hummus. Hello?? Almost the easiest and fastest thing in the world to make.
re: jennywinker
As ambivalent as I am towards Martha Stewart,she had a chef named Francoise make puff pastry on her show years ago. I hope the recipe is still on her website. It takes a lot of time passing, but it is so easy and it is so good. His is done by weight, not volume, and the trick is to have the butter cold, but beat it to a soft consistency. I spend 10 minutes with it three times and it's done.
I converted his recipe to one for croisant dough. Don't make it often, but my friends really, really, really like it. And it's very different from what the stores turn out.
I agree w/ all of the food things you've listed and would add that, for me, most breads and baked items (except cookies, brownies, etc) are better if I just purchase them from a good bakery. I'm not much of a baker.
Oh, and I despise deep frying anything! It's messy and is almost always better when done in a commercial fryer where it's roomy and the temps can get high enough!
re: lynnlato
I'm with you on deep-frying. Just the thought of the mess in my kitchen is enough to turn me off.
re: mamaciita
I would love to fry up some thin potatoes or onion rings, but am also afraid on frying in the house. Maybe I will do it on the deck....
re: stellamystar
Yea I make potatoe wedges instead. Cook potatoe in microwave then slice them and put them in a pan with lots of butter, splach EVOO, salt and pepper or old bay. My Mother has some mean frying skills of course she had a huge kitchen and vulcan stoves...
re: lynnlato
So many people complain about deep-frying, and I feel like it's no biggie. In fact, I like doing in the 3 or four times a year I decide to make spring rolls or clam clakes or whatever. Wouldn't do it all the time, but I ge t better results than when I play with phylo dough
re: thinks too much
I've been cooking for about 20 yrs now, and only in the last year or so have I started to learn to deep fry properly - found it v. intimidating!
re: MMRuth
Deep frying scares me too, probably also because I have a tiny little kitchen and just went through a fire at my Mother's house a few years back. If I ever do get into it I am going to make homemade doughnuts like my amish nanny used to make, I think they must be similar to a Krispy Kreme though I have never had one. We made a deep fried turkey at my Aunt's a couple years back, it must have looked like we were complete rednecks because we had to dig out a pit in the snow in the front yard to put the fryer. I think if you could do it with bigger pots and pans than can fit in any of my cupboards it might not be so bad.
I will not try to make cured meat (like Country ham, city ham, etc.)
I will also avoid roast pig or duck you get in Chinatown
No pastries with phyllo like baklava - too much work to handle the layers of phyllo dough
Definitely won't make my own cheese or butter!
Oh, no foam or gelee or "dust" in my house!
Lobster, because it would break my heart. Seriously, I don't think I could deal with the clanging of claws trying to get the hell out of the pot... I like lobster, and will have it at a restaurant, but there is no way I would take a live animal home and kill it myself. I'm wimpy that way.
Homemade pasta is a hassle, but once you've stuffed your own ravioli, it's hard to go back to store-bought.
re: linguafood
I agree, certainly, about pasta (and sushi, as well). I once heard an Italian chef explain that store-bought pasta is better because commercial manufacturers use large, heavy bronze dies to roll out the pasta. These dies have a slightly rough surface they impart to the pasta, which cannot be duplicated in the small machines used at home. This surface texture enables to sauce to cling well to the pasta.
re: linguafood
I will never order lobster in the rough in a restaurant because the mark-up is outrageous. Probably lots of people feel like you do. I'd rather boil the sucker myself for $6 than spend $20 for something that tastes the same. But I think I may be meaner than you too.
re: linguafood
I can't feel sorry for something that is so ugly and so delicious. Same with blue claw crabs.
re: RGC1982
Growing up on a beef farm I learned just to eat. As my Mother who we used to tease as she threw the lobsters in the pot would say, "If they could eat me, they would." But when I was little I always told my Mom if they came out of the pot like cowboys like in The Muppet Show I would let them go, my Mommy said that was ok.
re: linguafood
I have my fishmonger split and clean them for me, that way they're already dead and I don't feel bad. ;)
re: irishnyc
As a girl who grew up in a kosher home in the Midwest, didn't have much experience with lobsters. In college, dated boy who wanted to have some for dinner and presented me with 2 large 2lb. lobsters. OK, this dates me, but it truly was the scene from Woody Allen's Annie Hall movie. We put the lobsters in the bottom of the fridge and went out to buy some accompaniments and dessert. Put the biggest pot of water up to boil upon return and went to grab lobsters from the fridge. Somehow, they had worked off the rubber bands and were climbing all over the food! He tried to grab one and was pinched pretty badly. I grabbed his lacrosse stick and lobbed one into the pot and then the other. It was hysterical. Needless to say, this was my one and only lobster cooking experience!
I don't deep fry at home. I've done fried chicken, done the fritters, done deep fried catfish... never again. The smell and the mess are not worth it.
No homemade non-stuffed pasta; we use dried unless it's a ravioli or agnolotti.
Sushi. Too much of a pain and the rice I make is never even close to right.
Most breads. I don't plan ahead well enough to keep us stocked with bread. :)
Spring rolls. I hate dealing with the rice paper.
re: melly
But, in general, doesn't it depend upon what is available locally? Since I live in an area with plenty of varieties of pasta (Canadian-made, IMHO equal to Italian in quality and usuallly better than most U.S.) available in stores, and plenty of Japanese and Vietnamese restaurants, some very good, why should I bother with making my own pasta, sushi or pho? Perhaps if I lived where these weren't available, I would feel differently.
re: tkalex9052
If you are making hummous for a GROUP - I often take it to does of an association I belong to as there are several vegetarians, people who keep halal or kosher, and others like it as well - then I make it from dried chick peas. But I work at home, that is the kind of thing one can have slowly simmering in the kitchen. (I've never had a disaster with that, but confess I did have one with soup bones, while working to a tight deadline I hadn't anticipated)...
The Eden organic chick peas and white cannellini beans (not hummous, but a similar dip) are very nice because they contain no salt and have a great consistency. They can be expensive, of course, but I often find them on sale and stock up. Handy for making a small amount of hummous or white bean dip.
re: Zucumber84
Creme brulee fire is nothing. Make saganaki if you really want to scare your roommate. OPA!
re: Zucumber84
Many places sell mini-torches that might only slightly scare the roommate.
re: LeslieB
yes, and generally, after one or two baklava I am "done." Much better to go to teh market for a small sampler.
re: link_930
I made it last year - in my tiny NYC galley kitchen - and don't remember having a terrible smell, FWIW. I think I made it at a very low temperature.
Ice Cream - mostly because if I make a whole batch I eat a whole batch, buying in a resto. is built in portion control though I will make it if there is a really interesting flavor I want to try
Steak - I can grill a good steak, but don't particularly enjoy it, and considering the expense of the cuts of meat my SO prefers, we can have one in a resto. for the same $
For the most part I don't shy away from making many things, I actually really enjoy a lengthy process if I have the time for it. It is the simpler boring stuff I am less inclined to do, grilling a steak, just because it is no fun for me. Now as I continue to expand my culinary repertorie and try more challenging things, my list may grow. Had I yet had the chance to attemp puff pastry, or a more complicated Indian dish my list may well have been longer.
Ice cream and most other desserts
pho-cuz I fear screwing up and I know I will have to make it a few times to get it right and since pho broth is made in large quantities and I hate wasting but I hate eating stuff that tastes bad...well, I just don't want to make something that I feel like throwing away.
I think Vietnamese, Thai, Chinese, Indo-Pak is generally quite easy, but yes you do have to have special ingredients. I have several sets of seasonings in my kitchen: desi (Indo-Pak),Middle Eastern, East Asian (fish sauce, Chinese soy sauce light and dark, Japanese soy sauce, Thai curry pastes, etc) and then some Western stuff. Thank God I have a big kitchen! I actually usually cook desi food anyway at home.
Okay Chinese stir fries and such are easy but there is something I say is too much trouble at home but done so well in good restaurants so I don't bother: Chinese BBQ, like you know the roast duck and all. Also, dim sum. I can make a few, but actually it is really hard.
When I do sushi we have it Tex-Mex taco style folded into a seaweed sheet stuffed with rice, raw fish, and whatever condiments and dipped in soy. I just order a tray of raw fish from the Korean store. I never actually buy and slice up a fish for that. Too hard and I have no idea how to choose and slice the fish correctly.
re: drmimi
thanks to my abuela, i can do flan with my eyes closed...lol
empanadas are also second nature to me...but only with pre packaged dough discs.
I have my abuela to thank for that too, when she taught me to make empanadas years and years ago I asked her, "Abuela, how do i make the dough?"
her answer? "ay mija, dont put yourself through that, just buy them in the freezer section." hahaha
I agree with a lot of the previous suggestions - puff pastry, tortillas, sushi, kimchee, etc.
I'd add:
Injera and dosas - too much trouble to ferment the batter, etc, when I can buy some better ones for a few bucks
Cheese (except simple stuff like ricotta) - it takes a lot more expertise and technique than I have to make good cheese
Cannoli, baklava, and other multi-step, tricky pastries - again, when you factor in the time it takes and the cost of ingredients, you're not saving any money
Some sauces and condiments, like Chinese black bean sauce and ketchup
Bagels - Yes, I could make some, and I'm sure they'd be good. But I can get some from a wood-fired oven for $0.60 apiece.
Butter - I don't care what the NYTimes says, I have better things to do with my time
re: piccola
I agree with everything on that list except for the baklava. It's really not that hard or that long a process. Messy, yes. Slightly mind-numbing when you're buttering all those sheets, certainly. But doing it on your own is less expensive and IMO, tastier.
Unless of course, you make your own phyllo... in which case you're certifiably nuts ;-)
re: Panini Guy
Agree! Baklava is really easy to make once you know how. Chop up the nuts and mix with sugar and cinnamon, butter one sheet at a time and sprinkle with nuts, cut, bake and pour over a syrup made with sugar, water cinnamon stick and lemon peel. If you see it done once or learn from someone, so easy, inexpensive and musch better than store bought.
Make your own phyllo- yes "certifiably nuts" is exactly right.
re: emilief
Yeah, I tend to think of boxed phyllo dough as a fab convenience food, not a big fussy mess. Baklava, turnovers from phyllo, fake strudel - all good and easy.
re: curiousbaker
Where I grew up, in my house, one would NEVER use "store bought" phyllo, it was just NOT done. We weren't big on desserts so we only made baklava a couple of times, but for all special occasion/holiday meals, we made our own phyllo for spanikopita and tyropita (just cheese) regularly. If you have two people, it's really quite fun and other than requiring decent space to roll out the dough, not that difficult. It's SO much better than the stuff you get in the store, seriously.
chiles en nogada. Prepping the poblanos. Then, any of the traditional fillings (usually seasoned meat, fruit pieces, sometimes pine nuts) are complex and tedious. Then peeling the thin skin from walnut pieces to make a creamy sauce? And how often does your green grocer have fresh pomegranites for the essential seeds? Then serving all this up chilled so that it resembles a Mexican flag? And you pronounce it so delicious you wish there were more, and she brings out another tray full? I should have married her, if she would have had me.
re: Veggo
DH made chiles en nogada for me for 16 de Septiembre this year. Took him a good part of the afternoon with me handling the seasonings and the peeling of the walnuts. The walnuts were easy using one of those potato peeling gloves.
Ciabatta was disappointing to make and very time consuming and picky. Even in central Mexico we can get a decent bakery ciabatta.
Fruit streudel. OMG, Required a floured bed sheet draped over the dining room table and pulling the dough til it hung over the edges of the table. What a clean-up disaster. Streudel was great, though.
re: Pampatz
16 de Septiembre : Mexican Indedendence Day is my cumpleanos. (birthday) That's when I play Walter Middy and pretend that all those parades in every little pueblo all over Mexico are all for me. Then I'm quickly reminded that I'll be a whispy memory in "dia de los muertos" celebrations way sooner.
I normally don't order anything that I can make better and/or cheaper. (Yep, that IS a nickel you hear being squeezed.) So I am a die-hard convery to the no-knead bread recipe. But that is not an answer to this question. What do I buy rather than make?
Dim sum. (Let me repeat that a few times to emphasize how much I like buying rather than making an array of little tasty things that everyone wants one of each variety). Pasta that isn't stuffed. Bagels. Jam. Puff pastry. Crackers. Bbq duck. Mu shu skins. Moles (though I aim to give that a stab this winter) Curry pastes. Sushi ginger. Tortillas.
re: chowser
Great call on dim sum.
Ethiopian/Eritrean -- I bought a cookbook and spices and then discovered that the best Ethiopian food I've ever eaten is only about 20 min. from me. Between the injera and variety of dishes we get, I don't think that I could ever duplicate it at home.
Beer and bread.
Beer because while, like every guy who was alive in the mid-90s, I went through
a homebrew phase and even though it was phenomenally instructive, still no matter
what, it always comes out tasting like homebrew.
Bread because I live surrounded by several of the best bread bakeries in the country
and one at least with world-class ranking. If I lived anywhere else, I'd probably spend
Saturday mornings elbow-deep in flour; but here it's just not worth it.
re: Chuckles the Clone
Chinese without question I do have access to any and all ingredients I would need, I have all the "right" cookbooks, I have a passion for the food, hell I am even someone with a culinary degree and consider myself a good cook..but I just cant get the flavors correct when it comes to Chinese cooking.
Beer and Bread are dead on...most home kitchens really are not equiped to make truly great bread and beer ugh..why..there is no home brew that can top the 30000 different beers you can buy at the local ligour store.
The thing I find to be pointless is candy..messy, expensive and a pain in the a** as well as dangerous when getting sugars to the right temps..find a nice local candy shop and call it a day
re: danhole
Well, except for the fact that sourdough just isn't as good unless it is made somewhere with an ocean nearby -- I'm a biased born and raised San Francisco and there is just nothing like SF sourdough bread, toasted with some butter and a cup of tea on a cold foggy day....mmmmm!
For some years, we did "The Great American Wok-Off," with about five chefs and their spouses, plus my wife and myself. The menu would be set, and shopping would commence. We'd all gather at my house and the spouses, usually, would begin the prep. Everyone would be working at near top-speed, to get it all together. While the chefs would be doing the "heavy-lifting," the spouses would be doing the wrapping for whatever rolls, had been chosen and starting to get ingredients into the woks - usually 4-5, plus another half-dozen pots and pans. After about three hours of intense labor, we'd finally sit down to our meal. Though the chefs all planned the order of the dishes and shouted the times and other instructions, like, "take that flaming wok outside and put it into a snow drift!" there were always dishes that were too cool, too grease-sodden, or had some other fault. After about five attempts, we all just gave up and moved on to other cuisines. So, my vote is for Chinese/Oriental (as some dishes were Vietnamese, a few Thai, and others from Malaysia).
Ah, the Sweet Land of Availability. I live there now. But I am remembering my girlish days in Argentina sixty years ago when we had to make our own marshmallows, hamburger buns, pickle relish, ketchup, Hostess cupcakes, rye bread, curry powder, and Babe Ruth candy bars. Actually it was great basic training: Resourcefulness 101. I wouldn't exchange the experience (but now am delighted to pick up whatever at the local market).
as a cook, the only thing i see not worth making yourself is ketchup. other products may be more difficult to make without certain equipment, but that is half the fun. but thats coming from the guy who was classically trained in french cuisine and techniques. sometimes the biggest successes are the failures; that allows you to see what went wrong and gives you another reason to push yourself as a culinarian to ind the right answer.
I have to disagree on item #3 (fancy cakes). I find that many bakeries, even the best ones, occasionally rely on shortening, which I rigorously avoid in my/my family's diet. I think it's just the nature of commercial baking that shortening's stability & shelf life are an important ingredient, and I just can't stand the stuff.
Dim sum - part of the fun is the loud raucous atmosphere of the restaurants.
Sushi - Yuck. Never turns out as good as even crummy mall sushi.
Peking duck - Way too much work.
So many places sell good fried chicken - I made it one time - it was GREAT but so much work and the clean-up did NOT justify the excellent white gravy I was able to make.
I love homemade egg noodles, made them since I was six, easy as anything... handful of flour on the board, mix in an egg, knead for a minute or two, roll out and cut, done. I like a thicker noodle than is available commercially.
But for steak I would go out, to a place which specializes in steak, because they snap up the best meat, better than what I can buy locally.
Anything Asian I'll go out for, I don't have the wok stove and otherwise it isn't the same.
Really elaborate desserts - I adore them but would never have the patience.


text:
Search Result
Search Tags: kate ryan
Suit challenges when candidates for statewide office can fundraise
An elections board ruling that allows a candidate for lieutenant governor to raise money during Maryland's legislative session is being challenged in court.
Tags: Ken Ulman, Anthony Brown, Doug Gansler, Maryland governors race, Maryland State Board of Education, Maryland State Board of Elections, General Assembly, Kate Ryan, political contributions
Tips for gift card use and shopping
You don't have to rush to the store to redeem your gift cards, but some banks might carry inactivity fees.
Tags: gift cards, Maryland, Christmas, Kate RyanListen
Gansler, Maryland settle with AT&T over calling cards
Some military families will get a gift this season thanks to a settlement between AT&T and the state of Maryland.
Tags: AT&T, calling cards, Kate Ryan
Some Md. drivers will face longer wait for permits, licences
Starting next month, learner's permits won't be handed out at the Maryland Motor Vehicle Administration's satellite offices. Instead, new drivers will have to wait for their learner's permits to arrive in the mail.
Urban schools improving faster than rest of US
Tags: Kate Ryan, education, National Assessment of Educational ProgressListen
Advocates want to change Md., D.C. drunk driving law
Advocates are aiming to change interlock laws in Maryland and D.C.
Tags: drunk driving, interlock, Kate Ryan, ignition interlock
Service dogs practice their stress relief skills on Georgetown law students
Service dogs-in-training visited Georgetown University Law Center Wednesday to practice being around people and to help ease the stress of exams for exhausted law students.
Tags: Kate Ryan, Georgetown Law, service dogs, dogs, stress
Police: Md. teacher flees country to avoid sex abuse charges
The family of a 15-year-old autistic boy who was sexually abused by his teacher speaks to reporters. The teacher meanwhile faces multiple sex abuse charges and has fled the country.
Tags: Frost School, autism, police, Crime, sexual abuse, Rockville, Md., Kate RyanListen
Reston families celebrate with a Thanksgiving bike ride
For some families, the holiday weekend got off on a roll with a community bike ride.
Tags: biking, Reston Town Center, Thanksgiving Day, Kate Ryan
Truant students in Montgomery County off to court
Students who don't show up for school are headed to court. Sort of.
Tags: montgomery county, truancy court, school, attendance, Kate Ryan
Hi: 56 °F | Lo: 50 °F

subset: commoncrawl


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text:
By Jef With One F
The 10 Biggest Rockers Living in Texas
By Rocks Off
By Chris Lane
By Angelica Leicht
By Corey Deiterman
Drake Returns to Warehouse Live
By Brando
By Angelica Leicht
6 Bands No One Noticed Broke Up
By Corey Deiterman
Don't let the fact that you don't speak Spanish keep you away from Grupo Fantasma's show. The Austin-based group's Latin dance/funk/rock/reggae/R&B/Afro-Cuban style translates really well. (If only they could think of a short name for it.) The 11-piece band has one mission: Make everybodydance! During the last six years, Grupo Fantasma has gone from playing every beer stop in Texas to repeat appearances at the Kennedy Center in Washington D.C. and a reputation-making performance at the Festival International de Jazz de Montréal. Grupo has spent much of 2006 recording and then promoting their latest CD, Grupo Fantasma Comes Alive, so fans can expect plenty of tunes from that release, like "Cocinando" and "Rico Tumbao," along with some favorites from the group's 2004 CD, Movimiento Popular. Just be sure to wear your dancing shoes.


text:
May 2, 2013
Will RBI's bite be as hard as its bark yesterday?
May 2, 2013
How 'transformational deals' can solve infra, aviation woes
May 2, 2013
How deep will RBI go on rate cuts?
Apr 29, 2013
Don't rejoice just yet. Falling gold prices may not reduce CAD
Apr 24, 2013
Ekla Chalo Re: Chidambaram soldiers on despite challenges
Apr 17, 2013
My job is to create HNIs, not to chase them, says Parag Parikh
Apr 15, 2013
Inflation undershoots expectations, bets rise for another rate cut
Apr 10, 2013
No action: M&A deal value slumps 75% in first quarter
Apr 9, 2013
Bankers see green shoots, enquiries for manufacturing projects
Apr 4, 2013
SME financing is key driver of growth: ING Vysya


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Fish, Wildlife, and Plants
Our Nation's forests and grasslands provide some of the most important habitats for wildlife and fish. They provide countless benefits—ecological, recreational, economic, and cultural—to both nature and society. Existing and emerging threats, such as habitat loss, climate change, and invasive species, affect the ability of our Nation's forests and grasslands to support healthy wildlife and fish populations for future generations.
Plants are also crucial to the maintenance of healthy ecosystems. Native plants provide natural beauty and help fend off invasive plants. Native plants also support wildlife, often serving as a source of food and shelter. Invasive plant species have the potential to permanently change a native plant community by taking over and outcompeting native plants.
How are we helping fish and wildlife?
Forest Service scientists study fish, wildlife and their habitats in order to inform land management and address existing and emerging threats, such as climate change and habitat fragmentation. Their work focuses on restoration and conservation of wildlife habitats and connectivity across large landscapes; effective management of terrestrial wildlife and their habitats under future climate scenarios; development of innovative protocols for inventory and monitoring of wildlife populations and habitats; and strategies to meet growing demands for water, energy, and other forest‐ and grassland-based commodities while ensuring the sustainability and diversity of wildlife and fish.
Featured bird
Sage Grouse: The elaborate plumage and courtship dances of the male Greater Sage-Grouse were once a common sight in the sagebrush landscapes of the American West. However, a variety of factors, including rural development and invasive species, have contributed to the loss and deterioration of sagebrush habitat. As a result, Greater Sage-Grouse populations have decreased dramatically. The Forest Service is working with the Bureau of Land Management and other agencies to maintain and restore key habitats for the Greater Sage-Grouse and other sagebrush-associated species.
How are we helping plants?
Forest Service scientists work to preserve and protect native and rare plants through observation and research, and emphasize studies of non-native invasive species and plant pathogens that threaten native species. By outcompeting native species, invasive non-native plants jeopardize the health and sustainability of forest and rangeland ecosystems, as well as urban forests. Forest Service scientists study pathogens, such as sudden oak death, white pine blister rust, and thousand canker disease, that significantly affect U.S. forests and the many forest functions that people value, including clean air, water, timber, aesthetics, and recreation. The scientists develop tools and provide information to managers to help them manage invasive plants and restore impacted landscapes.


text:
Jonathan Davis, a retired chiropractor, was caught in a Hialeah Burlington Coat Factory stalking young girls. Davis recorded images of the girls, touched himself inappropriately, and got the attention of the young girls to say things like, "You can't have a butt that nice when you're 8." Hialeah pol ... More >>
2 million: Dogs and cats abused and killed by the international fur industry each year -- including by the Burlington Coat Factory, which used to sell "Mongolian Dog Fur" that was made from domesticated dogs. Humane Society of the United States (HSUS).24: Number of cats it takes to make a fur coat i ... More >>
Cubans get pissed, an artist gets even, and the supreme prosecutor of the Cuban revolution gets booted from Dadeland.
Woof. Bad dog. In a report issued today, the Humane Society of the United States says a fur collar on a jacket sold by Miami resident Sean "Diddy" Combs's "Sean John" clothing line is that of a dog. The HSUS tested the fur on a Sean John Hooded Snorkel Jacket, available at Macy's. The outer ... More >>


text:
Testament Lyrics
Testament was one of the first thrash metal bands to emerge
from the San Francisco Bay Area in the 1980's. Originally
formed as 'Legacy' in 1983 by founding members Eric
Peterson (rhythm guitar), Derrick Ramirez (guitar) and
Louie Clemente (drums), the line-up included vocalist Steve
Souza and Greg Christian (bass). Ramirez was later replaced
by wunderkind Alex Skolnick (lead guitar). Souza soon
departed to join Exodus and suggested that the towering
Chuck Billy take over as frontman. The band became known as
'Testament' 3 years More...
from the San Francisco Bay Area in the 1980's. Originally
formed as 'Legacy' in 1983 by founding members Eric
Peterson (rhythm guitar), Derrick Ramirez (guitar) and
Louie Clemente (drums), the line-up included vocalist Steve
Souza and Greg Christian (bass). Ramirez was later replaced
by wunderkind Alex Skolnick (lead guitar). Souza soon
departed to join Exodus and suggested that the towering
Chuck Billy take over as frontman. The band became known as
'Testament' 3 years More...
Submit Testament New Lyrics
- 3 Days In Darkness Lyrics
- A Day Of Reckoning Lyrics
- Absense Of Light Lyrics
- Agony Lyrics
- All I Could Bleed Lyrics
- Allegiance Lyrics
- Alone In The Dark Lyrics
- Apocalyptic City Lyrics
- As The Seasons Grey Lyrics
- Beginning Of The End Lyrics
- Blessed In Contempt Lyrics
- Burnt Offerings Lyrics
- Careful What You Wish For Lyrics
- Chasing Fear Lyrics
- Confusion Fusion Lyrics
- C.O.T.L.O.D. Lyrics
- Dangers of the Faithless Lyrics
- Dark Roots of Eart Lyrics
- Deadline Lyrics
- Demonic Refusal Lyrics
- Disciples Of The Watch Lyrics
- Disciples Of The Watch (live) Lyrics
- Distorted Lives Lyrics
- Do Or Die Lyrics
- Dog Faced Gods Lyrics
- Down For Life Lyrics
- D.N.R. Lyrics
- Eerie Inhabitants Lyrics
- Electric Crown Lyrics
- Envy Life Lyrics
- Eyes Of Wrath Lyrics
- Face In The Sky Lyrics
- Fall Of Siple Dome Lyrics
- Falling Fast Lyrics
- First Strike Is Deadly Lyrics
- For the Glory Of Lyrics
- F.E.A.R. Lyrics
- Greenhouse Effect Lyrics
- Hail Mary Lyrics
- Hatreds Rise Lyrics
- Henchmen Ride Lyrics
- Into The Pit Lyrics
- John Doe Lyrics
- Jun-Jun Lyrics
- Killing Season Lyrics
- Last Call Lyrics
- Leave Me Forever Lyrics
- Legions Of The Dead Lyrics
- Legions (In Hiding) Lyrics
- Let Go Of My World Lyrics
- Love To Hate Lyrics
- Low Lyrics
- Malpractice Lyrics
- More Than Meets The Eye Lyrics
- Murky Waters Lyrics
- Native Blood Lyrics
- New Eyes of Old Lyrics
- Nightmare Lyrics
- Nobody's Fault Lyrics
- One Man's Fate Lyrics
- Over The Wall Lyrics
- Over the Wall (live) Lyrics
- Perilous Nation Lyrics
- Practice What You Preach Lyrics
- P.C. Lyrics
- Raging Waters Lyrics
- Rapid Fire Lyrics
- Reign of Terror Lyrics
- Return To Serenity Lyrics
- Return To Serenity (new version) Lyrics
- Ride Lyrics
- Riding The Snake Lyrics
- Rise Up Lyrics
- Seven Days Of May Lyrics
- Sewn Shut Eyes Lyrics
- Shades Of War Lyrics
- Signs Of Chaos Lyrics
- Sins Of Omission Lyrics
- So Many Lies Lyrics
- So Many Lies (live) Lyrics
- Souls Of Black Lyrics
- Ten Thousand Thrones Lyrics
- The Ballad Lyrics
- The Burning Times Lyrics
- The Evil Has Landed Lyrics
- The Formation of Damnation Lyrics
- The Haunting Lyrics
- The Haunting (live) Lyrics
- The Legacy Lyrics
- The New Order Lyrics
- The Persecuted Won't Forget Lyrics
- The Preacher Lyrics
- The Ritual Lyrics
- The Sermon Lyrics
- Three Days In Darkness Lyrics
- Time Is Coming Lyrics
- Together As One Lyrics
- Trail Of Tears Lyrics
- Trial By Fire Lyrics
- Troubled Dreams Lyrics
- True American Hate Lyrics
- True Believer Lyrics
- Urotsukidoji Lyrics
Review about Testament songs
Voice of a supressed rebel | Reviewer: Anonymous------ About the song Native Blood performed by Testament
Indians were brutally beaten off their lands and here Billy sings the truth about the great Indians who did their best.Such a song filled with rage and courage.Never give up truth if you are right
Beginning of the End | Reviewer: Nikolas------ About the song Beginning Of The End performed by Testament
The first song from the Souls Of Black album - released on 1990 - of Testament is an intro song with no lyrics, so I cannot understand the page you made uploading the non existing lyrics of the song.
great song | Reviewer: Zumer7------ About the song The Evil Has Landed performed by Testament
This song came to my attention completely by accident, I was browsing wikipedia and came across a list of thrash metal bands and one of them was testament. I found their diskography, and downloaded their music from amazon.com I decided to listen to certain songs at random, and I really took a liking to this one, and souls of black. This song tells the truth, and is very self explanitory, and holds a serious meaning. Congradulations on the great lyrics Chuck!
Great Song | Reviewer: Ali------ About the song Electric Crown performed by Testament
I really like this song. Maybe part of it is because of the great riff that it have. I am not native in English but the lyric of this song is very simple and clear... it reminds me ride the lightening of Metallica each time I hear it because of their same conception.
You could review Testament in Biography page
You could review Testament album by visiting Album page
You could review Testament song by clicking the song which you like


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Rose Geranium Punch >
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Nutritional Facts
Rose Geranium Punch
For a perfect punch at your next garden party, try this recipe. You can even use your own rose geraniums!—Mary Jane Jones, Lisbon, Ohio
8 Servings
Prep/Total Time: 20 min.
2 quarts apple juice
1 cup sugar
3 limes, thinly sliced
Additional geranium leaves, optional
4 to 6 rose geranium leaves (3-inch diameter), washed
In a large saucepan, bring apple juice, sugar and geranium leaves to
a boil; boil for 5 minutes. Remove from the heat; stir in limes.
Cool and strain. Chill. Garnish with geranium leaves if desired.
Yield: 2 quarts.
Nutritional Facts:
1 serving (1 cup) equals 224 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 57 g carbohydrate, 1 g fiber, trace protein.
© Taste of Home 2014


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Databases & Resources
- Clinical Key
- DynaMed
- EBM databases - see EBM Resources page
- Essential Evidence Plus
- MEDLINE (PubMed)
- MEDLINE (Ovid)
- MicroMedex (Drugs)
- Surgical Risk Calculator - American College of SurgeonsThe ACS Surgical Risk Calculator estimates the chance of an unfavorable outcome (such as a complication or death) after surgery. The risk is estimated based upon information the patient gives to the healthcare provider about prior health history. The estimates are calculated using data from a large number of patients who had a surgical procedure similar to the one the patient may have
- Trip Database - Evidence Based Medicine
- UpToDate
- All Online Databases
- Anki WebAnkiWeb.net is a system for spaced repetition, which displays flash cards based on how often they're successfully remembered. The stand-alone desktop program, called Anki, was the starting point: a simple free flashcard program. Nowadays it runs on smartphones and most computer platforms, or on the Internet via AnkiWeb.net. The underlying technique, spaced repetition, can do wonders for people wanting to learn a set of facts or a new language
UofL Libraries offers full-text access to these electronic books. You may copy images and text for presentations and reports, etc.
- Berek and Hacker's Gynecologic OncologyThe fifth edition of this highly acclaimed volume is a comprehensive, current, and practical reference on gynecologic oncology.
- Current Diagnosis and Treatment Obstetrics and GynecologyMcGraw-Hill, Medical Pub. Division, c2007-
10th ed.
- Fetal Heart Monitoring Improving outcomes and promoting patient safety depends upon correct use and interpretation of fetal heart rate monitoring, and is crucial to daily obstetric practice. This fourth edition provides the obstetrical team a framework within which to interpret and understand fetal heart rate tracings and their implications. The text covers key issues as the physiological basis for monitoring, a discussion of fetal hypoxemia and neonatal encephalopathy, instrumentation and pattern recognition.
- Gabbe: Obstetrics - Normal and Problem Pregnancies
- Katz: Comprehensive Gynecology
- The global library of women's medicine
- Schwartz's principles of surgery9th edition. Accreditation council for graduate medical education core competencies
- Ultrasonography in Obstetrics and Gynecology
- Williams Obstetrics23rd ed. / [edited by] F. Gary Cunningham ... [et al.].
McGraw-Hill Medical, c2010.
- Williams gynecology2nd Edition - Part medical text, part surgical atlas, Williams Gynecology is written by the renowned team of ob-gyn clinicians at Dallas' Parkland Hospital who are responsible for the landmark Williams Obstetrics.
- Access Medicine
- Clinical Key
- All e-Books
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- Vacuum-Assisted Delivery
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- Vulvar Biopsy


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Does your wife have a record? The estate can sell and you recieve the money, but a lawyer should be consulted before doing anything.
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can i buy a gun before my lisence issue date if i have the paperwork?,
can i carry a gun if my boyfriend is a felon in virginia,
can my girlfriend buy a gun of i have a felony?,
can my wife conceal carry if i am a fellon?,
can my wife own a gun if im a felon in fla,
how can i find out if my ex husband has applied for a concealed hand gun permit in md,
if my spouse is a felon can i own a gun in wisconsin,
if my wife was convicted of a felony can i posses a gun in my home,
in colorado can i own a gun if my husband has a felony,
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my wife owns firearms and im a convicted felon whats the law,
rights of spouse can the wife of a felon own a gun okla
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What not to miss in Valencia. Use the checkbox to show different heatmaps according to your interests.
30.00% discount from 28 Nov 2014 to 13 Mar 2015 for a minimum stay of 2 nights
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Selenium: historical information
Selenium (Gr. Selen, moon) was discovered by Jöns Jacob Berzelius in 1817. He reported that tellurium was present in sulphuric acid from a Swedish factory, but in the following year decided that the impurity was not tellurium but another closely related element that he subsequently identified as selenium.
WebElements Shop
WebElements now has a WebElements shop at which you can buy periodic table posters, mugs, T-shirts, games, fridge magnets, molecular models, and more.


text:
Neither a change in venue, a ferocious storm, nor an increase in ticket prices could keep crowds of Jubilee vendors and fans from returning in droves for the 27th annual event.And, in a happily ironic twist, one of the Jubilee's long-time sponsors, Craig Bryan of Bryan-Braker Funeral Home, won the raffle's grand prize: his choice of either a brand-new Buick Encore or Nissan Altima. Rami Yanni, general manager of the Vacaville dealerships who donated the choice of vehicles, was on hand to draw the lucky winner's name.
The new venue – the Specialty Event Center in Fairfield – was given a hearty thumbs' up by guests and vendors, who found the former retail building's brighter lights, open spaces, indoor flooring and restrooms to be a bonus. "I think this is a great venue for the Jubilee," noted Chris Root, director, Health at Home and Hospice & Bereavement, "and it's so wonderful to see such a great turnout!"
Vendors also seemed to enjoy not only the new venue, but the response from the enthusiastic crowds to the foods they were serving. "We love coming to the Jubilee and wouldn't miss it," said Chef Peter Garcia from Ahi's Seafood and Chophouse at the Hilton Garden Inn, as he served up samples of Thai beef and basil lettuce wraps to people crowding around his table. New vendors Brandon and Brittany Cherry of Mraz Brewing Co. loved the response they were receiving to their craft brews, and the fact that their vendor table was "sandwiched" between Theatre DeVille, whose chefs were serving beef sliders, and Mary's Pizza Shack, whose volunteers were serving meatballs. "They both go great with beer, don't they?" Brandon asked.
In addition to all the food and beverage tastings, ticket-holders were able to browse among items in the silent auction, and then move into the VIP section to dance to the Time Bandits.
The evening would not have been possible without the many volunteers who worked hard behind the scenes, according to Jane Hilliard, director of volunteer services. More than 150 volunteers had signed up to help set up, serve and tear down tables, chairs, displays and more.
Other volunteers stayed late, or arrived early the next morning to sweep floors, clean bathrooms, empty trash bins and load up trucks to return equipment and supplies to the Guild House.
Although raffle, silent auction and ticket sales numbers are still being tallied, all signs indicate it was an extremely successful night, according to Brett Johnson, president of NorthBay Healthcare Foundation.
"We're especially grateful for the strong support we received from sponsors this year," he added, noting it was the best in three years.
Overall feedback on the event has been very positive, notes Bill Seiden, Jubilee chairman. "Our patrons loved the venue. Many said it was comfortable, the temperature in the building was well controlled, the lighting was good, parking was a breeze and the weather stayed outside where it belonged. It was a great evening."Bill expressed gratitude to all who helped put on the Jubilee: sponsors, volunteers, vendors and staff.
"None of this would be possible without the contributions of all who help the Jubilee become the single largest and most anticipated event in our community year after year. I hope we never lose sight that our mission is to make it possible for those needing hospice or bereavement care to receive such services regardless of their economic circumstance."
Jubilee Raffle WinnersThere were more than 20 winners of cash prizes. They include Mike Pope, who won $2,500 and Estella Murray, who won $1,000.Walking away with $500 were Garland Bonner, David Foster, Marianne Hess, James Hoover, Dallas and Wendy Jackson, LeRoy Johnson, Marie Lacanlale, and Debbie Polen. Margaret Huber won two $500 prizes.
Taking home $125 were Dr. Andrew Brooks, Mary Coburn, Mary Beth Dow, Fred Ehler, Juliette Mozingo, Debbie Polen, Skip and Gail Thomson, Ruben Umali, Gigi Warshawsky and Mary Beth Wilkins. Kim Williamson won two $125 prizes.
Barry Nelson of Travis Credit Union won the $1,000 shopping spree at the Nut Tree, and promptly donated the prize back to NorthBay Hospice and Bereavement.
NorthBay Medical Center: 707-646-5000 NorthBay VacaValley Hospital 707-624-7000
Copyright © 2011 NorthBay Healthcare


text: FDHS IB 2013-2014 View full-size image < previous next > Is this photo a winner? "Fort Dorchester High School International Baccalaureate students enjoy the new tshirts at our annual fall picnic!" - Lauren Beasley (Oct 28, 2013) Share this photo on: Twitter Facebook Pinterest Similar Photos: k12 | k-12 | international baccalaureate students | large group | fall | picnic | fall picnic Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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On a peaceful hilltop with a spectacular view of the mountains and the Santa Clarita Valley, Rancho Pico Junior High School was officially dedicated Tuesday morning, with appropriate pomp and circumstance…
Present at the campus quad of the school, at 26250 W. Valencia Road in Stevenson Ranch, were more than 600 students, parents, administrators and representatives of government officials.
The school's principal, Dave LeBarron, thanked those students involved in helping prepare the schools, the faculty and staff, and myriad others who had assisted in making the school a reality.
LeBarron, speaking after the formal presentation, said his goals include "building relationships with the community and providing a vigorous and relevant curriculum."
The city of Santa Clarita is very honored to be here," Mayor Bob Kellar said. He gave those assembled some advice that had been passed on to him: "The three elements of success … are education, education and education."
"History is in the making here," said William S. Hart Union High School District Superintendent Bob Lee. "The vision for this school began in the 1980s." He thanked everyone who participated in the planning and construction of the campus.
For the rest of this story, visit The Signal's website today!


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What began in a spare bedroom on the banks of the Severn River is now the only clinic in Anne Arundel County to offer physical, occupational, speech, and aquatic therapy for children and adults. "I always had a vision of developing a therapy clinic that could service the entire community," says co-owner Brian Gallagher in Advance magazine, a publication that recently named Cypress Creek Therapy as its 2011 Practice of the Year. With his wife Lisa, Brian has seen that vision to fruition, augmenting the clinic's diverse therapeutic services with cutting-edge equipment and personal training sessions led by Louben Repke, an ACE-certified fitness trainer.
From that spare bedroom, the pair quickly grew their business into two separate locations, with the main building recently adding 1,000 square feet of new treatment areas, according to Advance's profile, which also touts the fresh coffee and pastries in the lobby. The clinic's devotion to customer service is evidenced by its patient-care advocate, a full-time employee committed to offering convenience, availability, and high-fives to every client.
Each season creates different complications for skin, from from the brisk fall winds to the waning summer sun. But in the heart of Saverna Park resides a quaint skincare studio with an array of seasonally inspired treatments that are designed to rejuvenate clients. During all seasons, Aesthetics by Eva Renee celebrates services and products that incorporate elements such as an aromatic fruit enzyme peel, chocolate mousse masques, and muscle-melting massages.
At Keith Harris Salon, the stylists and aestheticians boast extensive experience in their fields, and it shows in the attentive services they provide. In addition to haircuts, the salon offers a number of intensive haircare services, including demi-permanent waves, formal updos, and professional hair coloring.
The salon's staff also performs a range of refreshing skincare treatments. The rejuvenating vitamin C facial employs antioxidants to diminish signs of aging, sun damage, and motorcycling full-speed through lush jungles, helping to restore skin to a more youthful radiance. A special gentleman's facial includes a shoulder-and-neck massage and moisturizing mask.
The full-service beautifying hot spot boasts a staff of professional people-pamperers who fashion eye curtains and brows into aesthetically pleasing shapes within its cheery confines. Experienced aestheticians will apply a full set of NovaLash extensions to your own natural ocular whiskers, diminishing the necessity for mascara. Lashes are available in varying lengths, and a lash fill ($50) can be added at any time for a more dramatic look. The salon recommends getting a lash fill every two to three weeks to maintain the appearance of luscious peepers. Dexterous brow artists will tweeze and form expression makers during an eyebrow wax, applying a mild, warm wax ideal for shaping stray above-the-eye tresses into sleek arches of debonair face decoration.
We are a full service Aveda concept salon including hair,skin,massage,waxing, and natural nails. We use all Aveda products in our services and retail Aveda as well.


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Modern fairy tales
Find a Conversation
|Fri, 10-03-2008 - 4:41pm
Is it time we put aside Cinderalla et al. and find more modern fairy tales that reflect on the difficulties facing women in our time? That its probably not the best idea to wait around for Mr. Right to sweep you away and meet your every need forever?
I don't much care if a woman decides she wants to be
|Fri, 10-31-2008 - 11:24am
Jesus was a
|Fri, 10-31-2008 - 1:17pm
|Fri, 10-31-2008 - 2:41pm
|Fri, 10-31-2008 - 3:04pm
"Roll" playing? Is that where you're given a piece of dough and get to mold into any shape you want?
Think you meant role playing. And reading, for most imaginative people, can fuel it.
|Fri, 10-31-2008 - 3:12pm
You can't be serious! Most children of reasonable intelligence know the difference between fantasy and reality. Reading a story about a myth or a civilization that never really existed is hardly going to give a child unrealistic expectations. Surely you don't really believe there's no room for escapist fantasy or myth in a child's life?
A child without this is living in poverty, no matter how much money her family has.


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Steve Jobs PBS Documentary Airs Tonight; Biography a Smash Hit
The documentary Steve Jobs - One Last Thing airs tonight on PBS at 10:00 p.m. It features interviews with Steve Wozniak, Walt Mossberg, Ross Perot and original Apple co-founder, Ron Wayne. PBS boasts that One Last Thing features a never before broadcast interview with Jobs from 2004, a year after he was diagnosed with cancer. The documentary follows in a flurry of tributes to the Apple co-founder. Last week, 60 Minutes aired an interview with Jobs's official biographer, Walter Isaacson.


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AMALFI and around...Part One of 5 days of fabulous eating
- erica May 5, 2008 09:50 AM
Just back (Late April/early May 2008) from 5 days in Amalfi and two in Naples (I will post a short Naples report separately). I want to thank JenKalb and everyone else who was so helpful in offering suggestions prior to our trip. This will be the first of two Amalfi area reports.
The town of Amalfi proved to be an excellent base for 5 days on the Coast. We found it easy to explore nearby towns on the blue SITA buses and Amalfi itself is a marvel..the piazza in front of the Duomo and the main street runnning north from here might be clogged with tourists, but there is another world waiting beyond, so take time to explore the stepped streets and covered passageways that climb the hillsides rising from the port areas.
..A SlowFood pick located in the tiny town of Atrani, about a 15 minutes walk from Amalfi's main square, this was one of our favorite restaurants of the week and we had two dinners here. Lovely, whitewashed, arched room; extraordinarily friendly service; English spoken; lovely white plates with hand-painted fish. We noticed that few diners actually glanced at the menu, preferring instead, to confer with one of the owners about the best dishes on offer that day.
Dinner #1. (all dinners were for two persons with house wine)
Bruschetta served before meal..topped with chopped tomatoes and (I think) colatura of anchovy. Excellent bread.
Fiore di Zucca Ripieni in Pastella (please forgive any mistranslations and spelling errors!) Fabulous rendition of a popular local dish..zucchini flowers stuffed with a mixture of fresh ricotta and anchovy and lightly fried. Wonderful!
Spaghetti Vongole. Excellent rendition of this classic..made with two types of clams: vongole verace and tartufi di mare (hard shelled).
Grilled Scampi. Very good. Scrumptious meat inside the heads. So wonderful to be served shrimp with heads on!
Scialatella a la Siciliana. Wonderful dish of thick flat long pasta made in house, served with light sauce of eggplant, mozzarella and tomato. Everything you have read bout the tomatoes of Campania is true! And it was not even the season! Wonderful!!
House white: Colli di Castelfranco Falango (100% Falanghina).
Total with cover and water: 55 Euro
Dinner #2 at A PARANZA in Atrani
Plate of Bruschetta (complimentary; see above)
House Falanghina (see above)
Fiore di Zucca (see above)..as great as the first time!
Mixed clams (vongole and tartufi) sauteed in oil and garlic...one of my favorite dishes of the week. A wonderful alternative to the spaghetti with vongole..just pure clammy goodness. Miraculous!
Gnocchi with tomato and mozzarella (not on the menu but prepared to accommodate the non-fish-eater at the table). Superlative.
Paccheri Amalfitana. Paccheri are short, wide tubes. Marvelous combination of pasta with arugula, cherry tomatoes and chunks of head-on shrimp. One of the best dishes in a week of fabulous food.
Lemon cake..sinfully delicious house special composed of cake with lemon cream on top.
Total with cover and water..68 Euro.
CUMPA COSIMO...RAVELLO (Lunch)
Quintessential no-frills 80-year-old trattoria presided over by the daughter of the original owner, Cosimo.
Just tell Netta what you are in the mood for. Trust her. Great renditions of local favorites.
Many of the vegetables grown on her farm in nearby Scala.
Orata..simply prepared with wine and lemon, fileted at table.
Canneloni with meat, tomato, mozzarella...wonderful; a far cry from most renditions of this classic.
Green salad
Salad of tomato and mozzarella..(complimentary) Impeccable ingredients..
With carafe of white wine and water, 35 Euro.
I highly recommend driving or taking the SITA bus to this fishing village celebrated for its anchovy and tuna, where there are 3 SlowFood restaurants. This was the first of two meals we ate in Cetara and was another highlight of the week. Formerly part of a 17th-Century convent, the arch-ceilinged dining room decorated with frescoes is a lovely setting for pesce azzuro in various permutations. Prices here are quite a bit lower than in the more touristed towns of the coast. A CH classic.
Cannelloni con ricotta e stracciatella di bufala. Marvelous dish for the shunner of fish.
Tortino di Scarola e Bottarga di Tonno..chunky flan/pudding of escarole and raisins (reminded me of dish made with red onions at Tattoria Monti in Rome) topped with generous shavings of bottarga. Innovative and wonderful.
Spaghetti con Colatura di Alici..the descendent of the Roman garum used here to flavor spaghetti. Wonderful, classic dish, listed on the menu as one of the "Piatti della Tradizione"
Pizza Margherita (Al Convento is also renowned for its pizzas and we were not disappointed)
Bottle of house white wine..Sammarco from Ravello. Good enough.
Total with cover and water: 30 euros.
Just to add to the above: Al Convento in Cetara is closed on Tuesdays and A Paranza in Atrani is closed on Tuesdays as well. These closings may change during holiday and "bridge" weeks.
This is a lovely white-tablecloth place right on the main beach, Marina Grande, in Amalfi. I read about it on the Pignataro website and it did not disappoint. If you plan to dine here, you might consider asking for a window table overlooking the beach and the sea beyond. You definitely need to reserve in advance; we saw many hopeful diners turned away during our time here. The restaurant serves lunch on the beach to people who rent beach lounges here, as we did. So you can spend the day on a lounge with an umbrella and have your lunch brought right to your chair. There are showers and changing rooms under the restaurant which can be used by chair-renters.
Dinner at a window table began with Scamorza alla Griglia nella Foglie di Limone con verdure grigliate (8 Euro). Two of us shared this hot, partially melted cheese wrapped in lemon leaves and then grilled, and served with shards of grilled zucchini and roasted red peppers. The combination of the red peppers and the melted cheese was a happy marriage. Excellent! (Reminded me of the grilled scamorza served with red peppers and black olives at Roberto's in the Bronx which I have unsuccessfully tried to replicate in my own kitchen, resulting in a sea of unappealing melted cheese).
The meal continued with Mezzelune di Ricotta di Bufala con Polpa di Ricci e Pomodorini..half moons of house-made pasta filled with a combination of ricci (sea urchin) and ricotta (who says that seafood and cheese are never combined in Italy?)
Excellent flavors although I thought the pasta could have been rolled thinner. (13 Euro)
Rigatoni con Melanzana, Pomodoro Fresco e Provola Affumicata...Superb rendition using the amazing local cheese, smoked provola. This cheese was one of the culinary highlights of our week here. (13 Euro)
Pizza 4 Formaggio (7 Euro) Excellent. Many local places on this coast and in Naples serve pizza at night and we never had one that was less than superb.
With cover, water, and a bottle of local Ravello Klingson white wine, the bill for two totalled 61 Euro, one of the most expensive meals of our week. Well worth it.
Service is very friendly and the three brothers who own the restaurant speak English. Note: They serve Mariage Freres tea.
re: erica
Ristorante San Pietro (closed Tuesdays off season) is a family owned place, one of three SlowFood picks in this unspoiled fishing village, with an interior dining room and an open-air terrace. The ambience is slightly more "fancy" than that of Al Convento, where we had dined two days before. We had phoned ahead to reserve, which I would suggest even on a weekday at lunchtime, as the restaurant is not large.
Upon arriving we were presented with a brief menu of daily specials. Much to the dismay of my supposedly fish-hating travel partner ("supposedly" because he does make exceptions once in a while, as long as no shells are visible), every dish contained seafood of some kind, mostly the pesce azzurro (dark-fleshed fish: sardines, anchovies etc) for which this area is famous. No worries! After recovering from his surprise that anyone not enamored of fish would choose to dine here, the owner suggested a pasta dish of paccheri (short, thick tubes) in a sauce of mozzarella and tomato.
I inquired about the artichokes we had seen near Paestum, only to be told that this was a specialty of Paestum and that the season was coming to a close. (This underscores the emphasis on local fare: Paestum is about an hour away and thus, artichokes from that area were viewed as coming from afar!)
At the recommendation of the owner, I selected the Antipasto Cetarese (10 Euro) which represented the area's specialties in various guises. First came a dish of farro with pesce azzurro..delicious and unusual (to me) combination of fish with this ancient grain (according to Lidia Bastianich, who features a farro/mussel/chickpea dish in her "Lidia's Italy" book, seafood combined with farro is a combination also prevalent in Puglia).
The next plate to arrive was a superb Tonno sott' Olio--marvelous local tuna preserved in olive oil, reminiscent of the fine product available in glass jars in local food shops. (I recommend bringing some home, as prices are much lower than those in the US; I wish I had done this!). Truly wonderful.
Two types of anchovy, dark meat preserved in oil and white skinned fish in a vinegar base, came next, followed by a wonderful strudel of tuna and ricotta (here we have the fish/cheese combination again!)
This plate was served with a plate of small, hard biscuits studded
with anchovies..pane de pescatore. You can imagine how these would be a staple of fisherman who spent long periods offshore but they must be an acquired taste. Interesting, though. I tried to find a recipe but those I saw had sugar and raisins, which these did not; apparently there are versions in several coastal regions of Italy.
After the antipasti, I had an excellent rendition of spaghetti vongole and my friend enthused over his paccheri.
Most of the diners at the other tables (the place was full; everyone else appeared to be local) were enjoying various pastas followed by fish, which I would sample on a future visit.
With water, but no wine, the bill totaled 54 Euro. Recommended!!
re: erica
adding your links and others on this thread
Al Convento
Piazza San Francesco, 16, Cetara, Campania 84010, IT
A' Paranza
Via Dragone 1/2, Atrani, Campania 84010, IT
Cumpa Cosimo
Via Roma 48, Ravello, Campania , IT
San Pietro
Piazzetta San Francesco, 2, Cetara, Campania 84010, IT
Hosteria Toledo
Vico Giardinetto, 78, Naples, Campania 80132, IT
Osteria de Luisella
Piazza Umberto, Atrani, Campania 84010, IT
Marina Grande
Corso delle Repubbliche Marinare, 4, Amalfi, Campania 84011, IT
Erica, I'm really enjoying your reviews. I'm going to Praiano in August, in the middle of planning where I'm going to eat, and its great to hear about your experiences.
re: Jeremy M
I can't imagine a more beautiful place to be married! Glad you enjoyed the report..I will write about our two nights in Naples in a new report soon...the food in that area is amazing! I am interested that you spent time in Cetara as I think that town would make a great base!
I recognize the food descriptions, dear ekscrunchy from Fodor's! I read your report there as well. I always love your trip reports. Thanks for the winderful info -- my mouth is watering. Husband and I will be in Milan, Bologna and Bellagio shortly, anticipating 14 glorious days of food and wine. Hope our experience is as divine as yours.
This lovely report is very reassuring. We're beginning to plan a similar itinerary for mid-April/early May 2009 and we were having misgivings -- worried that hotels and restaurants might not yet be open. Obviously you discovered many appealing restaurants. Just out of curiosity, did you find that you could have chosen among many more open restaurants or were many more yet-to-open later in the season?
re: Indy 67
Every restaurant as far as I could tell was already open by the last week in April. I suspect that any that are closed in winter would reopen by Easter. I found it the perfect time to be in that area, since the weather was great (but the sea still too cold to swim, my one regret) and the main tourist crush had not yet descended. I had been worried about May 1 closings, but we found all restaurants (and shops) to be open on that date. If I were to return, and I hope to do so someday soon, I would certainly consider that time of year!
Another worry of mine had been that all of the restaurants would be hopelessly oriented towards foreign tourists. Some, especially in Positano, appeared to be that way, but we were able to find great local cooking, as I mentioned, in places that appeared to have many local, or at least Italian, patrons. All in all, a great place for a Chowound!
re: Indy 67
Indy 67:
I actually put the second part above, as a reply. It begins with the San Pietro in Cetara.
We also had two nights in Naples, so two dinners and one pizza lunch and some splendid pastry. I will try to write this up within a few days but meanwhile I would be happy to answer any questions..
Wow, so nice to hear that other people are enjoying A PARANZA. We were there back in Aug. 07, visiting friends in Naples & Amalfi coast...and this was one of the best finds! I was craving spaghetti alle vongole (very typical regional dish)& my Italian friend said this was the place to have them. We also had the fiori de zucca and bruschetta and drank the house white. Definitely worth searching out. It's a good idea to phone in advance as it's quite popular Tel. +39 089 871 840.
re: piroshki
I highly recommend the pizza (we thought both Umberto and Sorbillo were excellent).
And you must try the sfuzzi fritti, the small friend treats on offer at streetside stands in the historic district: Spaccanapoli, and probably in other areas as well.
I just wrote a long report on one place only to see it disappear when I tried to edit!
If you are looking for good, simple food at a reasonable price, I would recommend Hostaria Toledo, a SlowFood pick a block or two west of the Via Toledo in the Spanish Quarter. We had one dinner here. The place is casual and service (by a husband and wife team) is friendly and unpretentious. Diners are a mix of locals and tourists; be sure to reserve on weekends, as we watched many non-reservation-bearing local being turned away on a Saturday night.
Here is what we ate; they seem to excell at vegetable/cheese preparations.
Salad of provola cheese with roasted peppers and tomatoes
Bucatini al forno with provola and tomato (stellar)
Eggplant parmesan..excellent
Saute de vongole..excellent
Paccheri Toledo..short, wide pasta tubes (popular in the region) with sauce of tomatoes, mushrooms, peas and mushrooms...good
With unlabeled house white wine and water, the bill for two of us totalled 55 euro.
In Atrani, we ate at another great restaurant: Osteria de Luisella, on the main square. It was our favorite meal on the Amalfi coast.
As a primi, I had large tubular pasta stuffed with fish , tomato, and ricotta on a bed of pureed eggplant. My husband had linguine with clams, his favorite rendition of the dish that he had in Italy. We split a secondi, which was highly entertaining: fritto misto, consisting of whole fried small fish, in addition to other seafood. Delicious.
The amosphere can't be beat: we sat at a table overlooking the small central square, and were able to people-watch while eating. A great meal and experience. Atrani seemed to us to be a magical town.
Erica, we will have to try A Paranza when we go back (not for another 9 years, for our 10 year anniversary!).


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The Renaissance Room
Enjoy a fine dining experience for lunch in the student-run restaurant, The Renaissance Room! Located inside the Center Building next to Blender's Espresso, The Renaissance Room is open during fall, winter, and spring terms. The restaurant is open to the entire campus population as well as the general public.
Culinary Arts & Hospitality Management Program Curriculum in the Renaissance Room
The Renaissance Room offers valuable restaurant experience for second-year culinary arts & hospitality management students in a real-time laboratory setting. The three terms are divided into focused areas of Advanced Cooking Theories including Garde Manger (the art of the cold kitchen), International Cuisine & Regional American Cuisines.
The Renaissance Room menu changes to feature the regions & focus of study. We offer local, seasonal, and sustainable cuisine whenever possible. Lunch includes a choice of soup or salad, entree, and a dessert sampler.
Fall 2014
Thanks to overwhelming support for our efforts, reservations for Fall Term 2014 have been filled.
Winter 2015
Our winter schedule will be posted December 1, 2014 featuring our International Cuisine curriculum.
Reservations & Dining
Reservations for Winter term begin January 5, 2015. Please call the Renaissance Room reservation number at (541) 463-3533 or by contacting Jill Cuadros. email@example.com
Walk-ins are always welcome based upon seating availability.
Seating in the Renaissance Room is available between 11:30 am and 12:30 pm.
The Renaissance Room accepts Visa & Mastercard exclusively.
We are unable to process campus food cards at this time.
The Renaissance Room can also accommodate private parties in a variety of formats for up to 32 guests with advance reservations. Email Jill Cuadros for information & booking. firstname.lastname@example.com
Renaissance Room Gift Certificates are available for purchase and are good for the entire academic year! Please contact Wendy Milbrat.
Gratuities are encouraged, with all proceeds going to the Culinary Arts and Hospitality Management Student Club. We thank you for your support!
Find us on Facebook for opening information, current specials and menu updates, The Renaissance Room.
If you need further information find us on Facebook or by calling the Renaissance Room (541) 463-3533.


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Adding outdoor lighting is a great home improvement, but you should carefully consider your options before you move forward. If you invest in the latest fad or jump into something because it looks good or is cheap, you might regret your decision down the road. Unfortunately, if you wait too long to make a commitment to the right outdoor lighting, you will miss out on creating a comfortable environment. If you are planning to upgrade your outdoor lighting, what should you consider?
1. Safety
One of the most popular reasons people install outdoor lighting is to improve the safety around their home. When your entryway is dark it creates an opportunity for people to commit crimes. Whether they attack you as you enter or attempt to enter when nobody is home, darkness gives them a chance to go unseen. By installing outdoor lighting around your entryway and around your property, you are creating a safer and more secure environment for your home.
2. Function
Consider how you will use the lighting. Is it just for entering and exiting your home or do you plan to entertain? Do you want to create a mood with your outdoor lighting or would you prefer to just keep things lit when the sun sets and you need to see better? Knowing why you want to light the area helps you choose the right kind of lighting.
3. Style
This is especially important when you are shopping for outdoor landscaping lighting. You need lighting that suits the style of your landscape. If you have an elaborate landscape, you will want lighting that highlights this and allows you to enjoy it day and night. If you have chosen something simple, your outdoor lighting can also be functional and simple.
4. Home Type
The style of your home can also dictate the type of outdoor lighting you choose. Not only should you consider the style of your home, you can also consider the style of the homes in your area. As a matter of fact, other homes can help you narrow down your choices.
5. Energy Use
Finally, consider the amount of energy your outdoor lighting will use. Many people love the idea of elaborate landscape lighting, but when they realize how much it will raise their energy bill they think twice about the commitment. You can have great lighting without going overboard and costing yourself hundreds of dollars in energy cost.
Click here for flood lights.


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Jeremy Werst founded Mpls Bike Love in 2006.In early November, a young man entered Penn Cycle on Lake Street looking for a cost estimate to transform his bike into a single-speed. The customer didn't seem to fit his bike. Mechanics at Penn Cycle had seen this guy before, usually riding ar ... More >>
Restaurant does the fussy Italian dish right—but not at lunch


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- Publisher: The Quantum Astrophysicists Guild
- Release Date: Feb 22, 2013
- Also On: Xbox 360
- Summary: The Bridge is a 2D logic puzzle game that forces the player to reevaluate their preconceptions of physics and perspective.
- Developer: Ty Taylor and Mario Castaneda
- Genre(s): Puzzle
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 15 out of 23
Mixed: 8 out of 23
Negative: 0 out of 23
Mar 25, 2013The Bridge is a rare gem in terms of style and game design; the value of which, however, is overshadowed by a slightly oversized selling price.
Feb 18, 2013It offers almost everything you could ask from a puzzle game: it's easy to play, intellectually challenging, fresh and visually appealing. We would have like it a little bit longer, but still it's a great choice for those who want to challenge themselves.
Feb 25, 2013An amazing and original puzzles game with a wonderful art style.
Feb 19, 2013Despite a few flaws, The Bridge is a very good puzzle game.
Mar 1, 2013Although rage-inducing difficulty spikes exist, The Bridge generally offers a middle path that should appeal both to newcomers and to expert puzzle solvers.
Mar 22, 2013You'll encounter fascinating puzzles in "impossible" labyrinths. Unfortunately most of the time trial-and-error will win over logic.
Mar 30, 2013A cool concept without much game behind it that's ready to be tossed into the growing pile of Braid-a-likes. [Apr 2013, p.84]
Score distribution:
Positive: 8 out of 11
Mixed: 1 out of 11
Negative: 2 out of 11
Jul 31, 2013Felt compelled to register an account to write this. This game answers the question as to whether games are an artform. The game is fun. Best puzzler since Limbo.… Expand
Feb 23, 20131. Definitely not a bad game...albeit a few shortcomings
2.I dont know if u consider this a spoiler but the puzzles do not live up to their hype....if there was any... solved few of them almost instantly.... dunno if thats only just my brain...
3 the above point is with ref to only a few handful....there are genuinely amazing puzzles in this game u must experience.....those "aha!" moments are really worth it....
4.wont say anything about graphics cos graphics dont make a game, but... cool "art" style.... sound isnt very good imo...repetitive....but it matches the mood to some extent
"must play" for puzzle game aficionados...
recommended for everyone else too...… Expand
Jun 16, 2013This review contains spoilers, click expand to view. The Bridge is an independent puzzle game set in an M. C. Escher-like world. Your basic controls consist of walking and turning the world. The game's ad states that no two puzzles are similar, which sounds like an interesting challenge. Unfortunately, it does not quite live up to these expectations.
The puzzles are divided into four chapters, each having six puzzles and the "mirrored" versions of each and every world, 48 total. While the first half is, say, realistic, the second half is quite disjointed forward puzzles are intertwined with really odd ones. The most difficult part was figuring out the locations of the so-called "wisps". According to the forum discussions it took an entire community quite some time to find all of them and the "hints" at these are really complex.
The frustration part was a little too much for my taste, but overall it is a very nicely designed game. It can be played well with a controller, but I'd say that its current retail price of 14 is a tad too much.… Expand
Aug 2, 2013Prosta, a jednak klimatyczna, ciekawa logiczna gra. The Bridge pokazuje ciekawy rysowany motyw graficzny, oraz proste sterowanie które tak czy siak przekłada się na ciężkie zagadki. The Bridge będzie pewnie przykładem prostej, za to naprawdę fajnej arcadeowej logicznej gry, jednak z niewykorzystanym potencjałem. Brakuje jej jednak większego rozbudowania i chyba to właśnie jest jej największym minusem. Obracanie ekranu/perspektywy w lewo lub prawo to fajny pomysł, jednak chcielibyśmy zobaczyć coś więcej.… Expand
Mar 23, 2014Decent puzzle game. Despite it's escheresque presentation, most of the puzzles are not nearly as convoluted as they may first appear: most solutions are pretty straight forward and the amount of lateral thinking required is pretty low. This sums up in a somewhat unappealing gameplay that would, by itself, make an sub-average puzzle game if it weren't for overall graphical appeal. The art style is commendable and is perhaps the very reason I kept playing the game. On the technical side, the game often feels tedious due to the control's sluggishness (even on a high end gaming rig). Overall, don't expect a masterpiece but The Bridge can sure fill one evening or two if only to enjoy stepping in a sweet, grey Escher like universe.… Expand
Nov 17, 2013The Bridge surely deserves a try. Maybe it's not good as other recent puzzle games, but the attractive gameplay shows a good touch of genius in it. VIRTUALINN.IT… Expand
Sep 22, 2014The Bridge is a physics based puzzler with poor physics mechanics. That right there spells the downfall of the game. It tries to be like Braid by allowing you to rewind time and offering attempts at witty quotes in between levels, but none of it is anywhere near as good. There is no pacing in the levels. You'll start out easy, then they will quickly ramp up the difficulty, only to lower it again later. Levels will range from being a minute long to over a half hour (if you want a particular achievement). Some of the levels just because needlessly tedious. By the end, The Bridge is a chore to play when it should have been a casual experience.… Expand


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With respect to the Performance-in-Practice Structured Abstract, if there are multiple individuals who control the content of CME, is it acceptable to include only one form demonstrating the method of collecting the information and a list/table of everyone's disclosure information?
Yes. Regarding C7 (SCS 2.1), the abstract is designed to simplify demonstration of a provider's identification of relevant financial relationships for all individuals in control of the content of CME activities.


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Sky Sports News's Vicky Gomersall Topless Peeling Off Her Knickers
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