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Acumen RCK-I Manual On/Off DC Remote Control Kit
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Control the flame of your fire without having to move from your comfortable spot on the sofa with Acumen's remote control kit. The backlit LCD screen is designed to be easily read and displays the room temperatures for your convenience. Features include pre-installed 400 degree high temperature wires, a built in overheating protection switch, childproof switch, a self-matching receiver and transmitter, and an insulated heat shield. When you need to replace the batteries, Acumen has made is easy with the accessible battery drawer.
Manual on/off DC remote control kit
Easy-to-read backlit LCD screen
Displays room temperature
Pre-installed 400º high temp wires
Built-in overheating protection switch
Self-matching receiver and transmitter
Childproof switch
Easy-to-access battery drawer
Includes an insulated heat shield
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Acumen RCK-I Manual On/Off DC Remote Control Kit
* Review this Item & Win $100!
Acumen Remote Control Wall-Mounted Storage Bracket - For RCK-I and RCK-K Remote Control Systems
The ease and convenience of this remote control system are not something to take for granted. This system provides a convenient storage place for remote transmitter and is able to facilitate a quick and easy installation so you can enjoy an installation process that flows as smoothly as possible. This design ...
(See Complete Description)
List Price: $27.99
Sale Price: $21.95
Hearth Products Controls Decorative Remote Receiver Covers - Black with Light Brown Accents
A realistically designed remote receiver. This hand-painted log creatively hides the remote receiver for your fireplace under an artistically painted black log with brown accents. It is easy for anyone to install because the log is made with a lightweight ceramic fiber. It fits all Acumen DC receivers as well as ...
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List Price: $69.99
Sale Price: $52.75
Hearth Products Controls Decorative Remote Receiver Covers - Light Brown with Light Tan Accents
Looking for an attractive way to cover up your remote receivers? Look no further than the Hearth Products Controls Covers. These covers have an authentic hand painted log design that is sure to look realistic in any home. The light brown color is offset with the light tan accents and the ...
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List Price: $69.99
Sale Price: $52.75
Hearth Products Controls Decorative Remote Receiver Covers - Dark Brown with Light Tan Accents
Even if you use gas logs, you want your fireplace to look as real as possible. Hiding your remote receiver covers in your gas log fireplace is easy with these decorative covers. They are made of lightweight ceramic fiber and have a dark brown design with light tan accents, hand painted ...
(See Complete Description)
List Price: $69.99
Sale Price: $52.75
Central Virginia
December 18, 2013
We have a Monessen Hearth system but I'm not sure which model (DL18, DL24, DL28) according to the instructions but I do know the remote says Acumen Model No FDC-501. The remote and its related receiver do not seem to be working together anymore though we can still turn the fire on with the receiver at the 'ON' position and turn it off as well. The remote setting no longer seems to work. What remote and receiver combo is likely to work for us?
Collin C. - NFI Master Hearth Professional
December 19, 2013
Per the manufacturer, the Acumen RCK-I is an exact replacement to your existing FDC-501. It is likely that either the RF transmitter or receiver is bad. This would explain why the receiver still works manually.
Montreal, Canada
February 18, 2014
I need to replace an RCK-K remote control kit. See pictures for the receiver and transmitter I have. The difference between RCK-I vs RCK-K seems to be the thermostatic functions. What are these functions?
Collin C. - NFI Master Hearth Professional
February 18, 2014
Based on the appearance of your current remote, it appears you have an Acumen RCK-K, badged for Regency. The RCK-I is a simply on and off remote, which also displays room temperature. The RCK-K allows you to switch back and forth between manual and thermostat modes. The RCK-K also has a clock and timer built in as standard.
Ojai, CA
January 1, 2014
I have an Acumen RX05 remote control and the receiver unit has failed. It will not work in remote or manual modes, but when I put the battery pack directly to the valve wiring, I can hear the valve make it's normal click (gas line is off). So I believe I need a replacement remote. Is the RCK-I a direct replacement for the RX05?
Tyler M. - NFI Certified Specialist
January 2, 2014
While this RCK-I will certainly work for your fireplace, it may not be a direct replacement for your current remote kit. The RX05 receiver is the part Acumen uses on any millivolt gas valve remote kit, but the features of those remote kits vary. This RCK-I is a basic on/off remote with a room temperature display. If that fits your needs and preference, then this will work as a replacement.
Frederick, MD
February 3, 2014
I need to replace my Acumen RX05. Do they still make this, or what model can replace it?
Collin C. - NFI Master Hearth Professional
February 4, 2014
The RX05 receiver was used with several millivolt remote systems. The current remotes that are a direct replacement are the RCK-I that you are viewing now and the
Acumen RCK-K Manual On/Off and Thermostat DC Remote Control Kit
, which adds thermostatic control to the remote.
Phildelphia, PA
November 10, 2013
I have an Acumen RX 05 receiver. It needs to be replaced. What options do I have?
Collin C. - NFI Master Hearth Professional
November 11, 2013
The remote and receiver assembly must be replaced as a complete pair. The model you are viewing now could serve as a replacement, as could the
Acumen RCK-K Manual On/Off and Thermostat DC Remote Control Kit
, which offers thermostatic functions.
Toms River, NJ
February 4, 2014
I have an Acumen model RX05. Will this remote replace it?
Collin C. - NFI Master Hearth Professional
February 4, 2014
This model is indeed a direct replacement for the systems that used the RX05 receiver. A thermostatic version, the
Acumen RCK-K Manual On/Off and Thermostat DC Remote Control Kit
, can also be used.
February 14, 2014
I have an Acumen RX-05 that needs to be replaced. Can you tell me which model I'll need to replace it?
Collin C. - NFI Master Hearth Professional
February 14, 2014
The model you are viewing now can serve as a direct replacement for your existing remote. If the version of the remote system you have also offers thermostatic control, the
Acumen RCK-K Manual On/Off and Thermostat DC Remote Control Kit
will be the direct replacement.
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This is a recipe that friends ask me to make often for get togethers, birthday dinners, etc. You can serve it as a salad by putting it on top of shredded lettuce and garnishing with tomato slices or serve it as a dip with tortilla chips. I listed Haas avocadoes in the recipe, but any variety works fine.
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subset: commoncrawl


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Topic RSS
Suggestion to WordPress.org
Actually that'd be to the Askimet developers.
It's already possible with a hack. But it's not too secure. But who cares?
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text:
Police officer uninjured in crash
Published On: Mar 06 2013 01:47:36 PM EST
A Miami-Dade police officer wasn't injured when he was hit by another driver.
The crash happened at Northeast 127th Street and W. Dixie Highway about 12:30 p.m. Wednesday.
Police say the driver ran a stop sign and hit the officer.
The other driver suffered minor injuries.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.blog comments powered by Disqus


text:
Arts and Minds
Local Art: Openings Aug. 22 and 23
Sabbatical Exhibition
Decker Gallery, Fox Building, 1303 Mount Royal Ave.
Aug. 22-Sept. 7
Reception: Thursday, Sept. 5, 5-7 p.m.
The Maryland Institute College of Art starts off its fall 2008 exhibition schedule with an annual trio of shows featuring the works of students, faculty, and faculty returning to the fold. The Foundation and Faculty shows open Aug. 29 and Sept. 18, respectively, but the Sabbatical exhibition officially opens today, with its reception coming in two weeks. This year's exhibited faculty artists, who took a semester off during the 2007-'09 school year, include Pat Alexander (professor, general fine arts); Gail Deery (printmaking chair and co-director of Dolphin Press); Mary Hafeli (director, master of arts in teaching); Warren Linn (professor, foundation and illustration); John Peacock (critic-in-residence, Rinehart School of Sculpture); and Bill Schmidt (director, post-baccalaureate program).
Current Gallery
20. S. Calvert St.
Friday, Aug. 22, 7-10 p.m.
This group show at downtown Baltimore's only gallery place for creative visual mayhem features various original creations, found imagery, and other digital collisions from an international of web friends, colleagues, and associates of online imagery that falls somewhere between the opposing poles of the neologisms "netdreams" and "netmares." Netdreams/Netmares is the first "real life" installation of a project sustained online, so visit the web site to glean an idea of what sorts of cross-platform and meta-media imagery may be encountered here. It includes pieces from organizers Kari Altmann and Mark Brown, as well as Petra Cortright, Harm Van den Dorpel, Ben Fino-Radin, Martijn Hendrik, Daniel Keller and Nik Kosmas (aka AIDS-3D), Guthrie Lonergan, Sara Manara, Pascual Sisto, James Whipple, Damon Zucconi, and more.
A post-reception afterparty (with a suggested donation) features DJ sets and performances from Google Eyes, Mesh, Hardon Collider, co-instigator Mark Brown, Teengirl Fantasy, Mothselektor, and Thrust Lab's Ortis Ver West.
Vision Quest: Seth Adelsberger, Sarah Gamble, James Johnson, Patrick O'Malley, and Christine Buckton Tillma
School 33
1427 Light St.
Saturday, Aug. 23, 6-9 p.m.
Former City Paper contributor and current School 33 exhibitions coordinator Jason Hughes makes his curator debut at the South Baltimore art institution with this group show, which is organized somewhat through the exploration of the invisible and visible of sensory experience.
School 33 is also the Saturday host to a reception for the Inaugural Member's Gallery exhibition, Meghan Harrison's Trust, which also runs from 6-9 p.m. with a performance from 7-8 p.m.


text:
Lakes Region Community College
Private Student Loans
Lakes Region Community College
Pupils at Lakes Region Community College are qualified for private student loans granted by cuStudentLoans. The financial aid counselor at Lakes Region Community College can assist in providing information connected to the kinds of financial aid available, in addition to private student loans for which you may be qualified. Here you can begin the loan application for a private student loan to educate yourself at Lakes Region Community College. Lakes Region Community College's private student loans are accessible to apply for on this page.
Begin your application for a private student loan here.
Main Program Features
- Borrow as little as $2,000 or or up to Cost of Attendance per year. $120,000 lifetime maximum
- Choose between making interest payments or a nominal $25 Proactive Payment payment towards the loan while in school
- Use the funds for any qualified educational expense, including past due tuition bills
- Quick approval once we receive your completed application
- Cosigner release after just 24 consecutive on-time payments
Student Benefits
- Zero Origination Fees for all qualified student borrowers
- Competitive Interest Rates
- 1% Interest Rate Reduction once 10% of the loan principal is repaid during the full repayment period
- 30 Day No-Fee Return Policy allows you to cancel the loan if you find a better option
Eligibility & Credit Requirements
- Borrower must be enrolled in an eligible school and pursuing a degree program
- Borrower must be a member or join a federal credit union during the online application process
- Borrower must be a U.S. Citizen or permanent resident.
- Students are encouraged to apply with a creditworthy cosigner for a better chance of approval and/or lower interest rate
Additional Information About Private Loans for Students Attending Lakes Region Community College
Once a student has used up all other financial aid choices, a private student loan is a loan available through a lender to aid students to pay for the costs of their education. Other costs not fully provided by financial aid could potentially be books, living expenses and a portion of tuition. Lakes Region Community College does not offer or make private student loans, and the data provided herein should not be considered to be an endorsement of cuStudentLoans.
To study at Lakes Region Community College, a student can look for financial aid in many different types. The Direct Student Loans program offers government student loans through the U.S. Education Department. Likewise, there may also be private student loans offered by private lenders. The financial obligations of attending Lakes Region Community College are sometimes covered by using together private and federal student loans.
It is significant to see that all scholarships, grants and federal aid options should be used up before applying for a private student loan. Realizing your commitment by looking over documents entirely is crucial.
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text:
Updated: May 3, 2013 12:14PM
If you travel by plane you've heard the advice every time: "Put on your own oxygen mask before helping the person next to you." That works for money as well as for oxygen!
Should you save someone else's financial life, at the expense of your own? Especially when it comes to dealing with adult children, this is a dilemma that seems to be arising more frequently.
Should you borrow money from your retirement plan to pay for their college? Should you tap your savings for a down payment on a home for the newlyweds? Should you bail your sister out of credit card debt that threatens her family? Should you co-sign your daughter's car loan?
When you lend money to friends and family, you're asking for trouble. And it's not just the financial consequences if the loan is not repaid and turns into a "gift." It's the emotional issues that arise when you watch your relative buy a new car or take a vacation before repaying you.
Put yourself in banker's chair
So whenever I receive an e-mail asking for advice about bailing out a troubled offspring or relative, I immediately take the negative approach. I believe that if a bank won't lend money to your son, daughter, brother or sister, you shouldn't put your own hard-earned dollars on the line.
It's a tough analysis, because lending money to a relative is not a financial decision; it's an emotional one. And with so many people incapable of simply saying "no" to a relative in need, I'm asking you to consider carefully the proper way to handle this kind of transaction.
It's very important to legally define and document the terms, interest rate and repayment schedule. Those simple steps can affect your own finances and taxes as well as your peace of mind.
Fortunately, there's now an easy way to get help in structuring and managing a private, personal loan.
A Massachusetts-based online company called Circle Lending (www.circlelending.com) offers a solution for people who want to make these private loans in the correct way. Circle Lending will do all the documentation for a flat set-up fee ranging from $199 for an unsecured personal loan of any amount, to $549 for a mortgage made between individuals. That fee includes recording the mortgage loan against the title.
It's worth paying these fees. Circle Lending will create the appropriate documents to be signed in order to keep this transaction at arm's length for both parties.
It will help you determine the appropriate interest rates, and then it will calculate the monthly payments, even determining the amortization of a mortgage loan.
But Circle Lending will take the process a step further. For a fee of $9 per payment, it will actually collect and process the payments if they're made through an automatic deduction from the borrower's checking account. The borrower receives an e-mail reminder a few days before the debit is made. Then the money is electronically deposited in the lender's account. (Circle doesn't earn money on the funds during the transaction.)
The process is transparent, but private. Circle tracks the interest and principal payments, and securely posts a statement of payments online for both parties to follow. It also will send a year-end tax statement, which is especially important with a mortgage loan, so the borrower can deduct the interest for taxes.
Jim Smith, marketing VP for Circle Lending, says, "Using an independent third party to document and collect the payments takes some of the emotion out of the transaction. That's where we really add value, as well as taking the administrative -- and mathematical -- hassle off your hands."
Recalculating a prepayment
Don't underestimate the value of this assistance. If the borrower wants to prepay a portion of the loan, Circle Lending will do the calculation to reduce the balance. And it will help with documentation if you decide to turn a portion of your loan into a "gift" at year-end.
Remember, if your loan to a family member is properly documented it can be deducted as a bad debt if it is not repaid, subject to certain limitations.
Shakespeare said, "Neither a borrower, nor a lender be." I'd add to that, "Especially when it comes to family."
But if you are going to make a family loan, doing it correctly will save a lot of financial and emotional heartache. And that's The Savage Truth.
Terry Savage is a registered investment adviser. Distributed by Creators Syndicate.


text:
Is SAPGUI 6.20 a client-server application?
SAPGUI, by the way, is available for the Windows environment (SAPGUI for Win32), for Linux, Unix, MAC (SAPGUI for Java) and for HTML, which requires SAP ITS on the back end. SAPGUI for HTML is actually "SAPGUI-less" because there's nothing to install on the PC. It uses an Internet browser (i.e. Internet Explorer). SAPGUI has add-on components that let you work with different SAP software solutions such as Business Warehouse, Advanced...
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Solar flares are inexplicable fiery eruptions that occur on the surface of the Sun and make for some pretty cool desktop wallpapers. A single solar flare can release up to 6 × 1025 joules of heat into the vast vacuum of space, enough energy to power the city of Baltimore for far too long. The phenomenon is one of the leading wasters of energy in the universe, second only to people who forget to turn off the lights when they leave a room. Currently, nobody knows for certain how or why solar flares occur, although several theories have been developed by the American Astronomical Society and the very vocal scientific experts that comment on Yahoo! News articles.
One of the most widely accepted explanations for the phenomenon is that solar flares are actually maritime distress signals launched by astronauts floating in the Sun's vast oceans, which would explain their name. After the Space Shuttle Columbia disintegrated while reentering the Earth's atmosphere, neither the crew nor their flare guns were recovered, leading some to believe that the ship's crew escaped on a life boat to the Sun and now sets off flares periodically in hopes of signaling NASA scientists. Some have gone as far as to say that other forms of extraterrestrial life have also become stranded on the Sun's surface after crashing their flying saucers, but those people are just crazy.(more...)
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Need a vegetable side dish for shrimp etouffee and can I start the etouffee the day before?
I am making shrimp etouffee next weekend ( from Chef Paul's Louisiana Kitchen) and I will serve it with rice but need another side dish. We're having a group dinner with a New Orleans theme so want to make something that will go. Also one person in our group is allergic to eggplant so that's ruled out. And I'm a little short of time on the actual day so I was hoping to get started the day before, can I make the etouffee up to the point that I add in the shrimp? Also the recipe calls for a cooking time after adding the shrimp for 5-7 minutes which seems like a long time for shrimp, does it need less time? Thanks
you can absolutely make it the day before. as for adding the shrimp, make sure you get your base sauce warm before adding them, then just cook til done. a gentle heat will be fine and depending on the size of your shrimp, it will take between 3-5 minutes.
i'd serve a pile of sauteed greens with it, like collards, kale or mustard greens. this will help with color and as a great flavor contrast.
If you don't mind too much last minute prep, crisp fried okra?
I also like shrimp to the point of just cooked. I guess use your eyes and your best judgement. Sounds like a nice dinner party, enjoy.
You can definitely make the etouffee ahead of time up to the point of adding the seafood. In fact, it will most likely taste even better after having all that time for flavors to meld.
As far as side dishes, frankly I don't think you need anything other than a nice big mixed green salad with lots of treats added - maybe some fresh-cooked or rinsed canned or frozen black-eyed peas, blue or other cheese crumbles, bacon bits, grape tomatoes, etc., etc., - you get the idea; plus a loaf or two of warm artisinal crusty bread & some softened herb &/or garlic butter.
I agree with anything green, either sauteed or fresh green salad...etouffee is a pretty rich dish as I recall so something green and leafy seems best. Have you made this etouffee recipe before? Is it a good recipe? If so, please share it? Thanks! EDIT: If it's from Chef Paul's book, it's got to be very good, sorry!
re: Val
I continue to admonish anyone using Chef Paul's recipes to cut the cayenne in half from the original recipes; you can season to taste, but there's no way to unseason to taste. That said, I've used many of the recipes in Louisiana Kitchen.
Back to topic: I usually serve etouffe in rimmed soup plates, with a green salad served separately.
re: marthasway
YES! Very good advice. Even for our palates, recipes from Prudhomme's Louisiana Kitchen are very--often too--hot.
Our NOLA born and raised friends always do their etouffee the day before to get their roux just right. And they always do. The crawfish or crayfish is always put in the second day though. They know what they're doing but I sure don't. It's spectacular in flavor a HUGE treat for my husband and I. Their etoufee is not tomato based, it's roux and white wine based with a boatload of butter, like unconscionable amounts. <SO GOOD...
About the veg. Well that could be a matter of taste and choice of yours. I'd go with a staple that I make maybe just because I love it.
Zucchini with tomatoes
In fry pan with olive oil and butter goes:
1. chopped onion, chopped garlic, sliced zucchinis
2. add salt and pepper, stir until wilted with a bit of browning on the veg.
3. add cut up fresh tomatoes and a bit of tomato juice if tomatoes are lacking
4. cover pot and cook over low heat to break up and incorporate tomatoes.
5. transfer to a baking vessel and add 1/2 c of shredded mild cheddar cheese on top, cover loosely with foil and bake 325 for 20 minutes, take off foil and brown the top, serve with toastie garlicky cheesey artisan bread
re: iL Divo
this would be great with the white wine version of etouffee your friends make, but killer tomato overload with the more traditional version of the op, don'tcha think?
re: hotoynoodle
Ok you got me hotoynoodle.
Now you're making me have to go upstairs and retrieve my PP prized possession :/)
Who knew his is/was tomato laden?
It's ok. I'll eat anything that (((master))) makes and be
glad, very very glad. :)))))
Now upstairs for retrieval :-)
re: iL Divo
ummmm... so what's your prized possession and who is the master cooking? can i come over?
traditional etouffee is tomato-based, but i think i'd prefer the white version you mentioned. i shall give that a go soon. (buttah is the best thing evah, after bacon, of course...)
re: hotoynoodle
Um.... confused girl here.
Holding Chef PP's Louisiana Kitchen circa 1984 in my lap. Page 75-77 is his Crawfish or Shrimp étouffée recipe. Unless I am missing something reading these pages, there is no mention of tomato anything. So ummmmm, I'm stickin to my original proposal. :/(
re: iL Divo
AHA! so that's what you meant by your most treasured possession! lol. i don't have the book and the only time i have ever had etouffee it's been tomato based. my apologies if my assumption was too broad.
re: hotoynoodle
Typically, etouffee--and especially "cajun" etouffee--does not contain tomatoes. Often the presence of tomatoes signals a "creole" influence, so you will find some etouffee w/tomatoes added (but not Chef Paul's in LK).
It gets confusing because the terms "Cajun" and "Creole" are (mistakenly) used interchangeably, largely b/c Prudhomme, who lives, works, and made his name in New Orleans (which is not Cajun) is a Cajun who made his name as a Cajun chef. Not that he doesn't often blur the distintctions--deliciously--in his own recipes.
re: nomadchowwoman
a big amen to you nomadchowwoman.
he is so good at what he does, such a master of his type cuisine and his cookbook is a great read.
glad someone knows of his brilliance in the kitchen
re: hotoynoodle
No apology needed. OP said they were using his recipe fom a cookbook I treasure.
I didn't remember him using tomato anything in that recipe which is why I checked.
That's why I didn't understand your post. No worries, it's a New Year, happy New Year!
re: iL Divo
i'm an ignorant bostonian. we don't hav etouffee, per se!
re: hotoynoodle
again Happy New Year.
you may not have etouffee, but you do possess the 4th most famous violin maker in the world living in Boston, that says something.........................yea, I know OT but a bit of info just the same
re: iL Divo
not to mention a gazillion other talented folks and wonderful foods!
re: nomadchowwoman
yea but the one I'm speaking of is my favorite.
good food, oh yea................
I like oven roasted asparagus with it. But, I like asparagus with just about anything. Stuffed zucchini might be nice.
Something very green and simple seems good to me too, I'd go with spinach, kale or collards.
When I make etouffee or jambalayaI have always used a recipe from the Time-Life series on the cooking of New Orleans. Simmer cleaned whole leeks until tender. Place in a shallow dish and cover with a mixture of olive oil, wine vinegar and cajun mustard ( a basic vinaigrette).. Let it sit for a couple of hours.
For those with the PP cook book, is the following recipe the same one? Does it use his magic seasoning or give you the actual ingredients. This recipe came from this website ; http://www.chefpaul.com/site.php
But first.... I get so confused about etouffee. I grew up on the border of Lousiana, I have lots of cajun relatives and they always said the difference between cajun and creole was that cajun does not use tomatoes and creole cooking does. BUT, I lived in Lake Charles (which I think of as Cajun, not Creole) for a while, and all of the crawfish etouffee there was tomato based. It was a dark brownish, red color. Whatever I love them both. Here's the recipe from PP's website.
Shrimp or Crawfish Etouff�e (Stew
)Makes 8 Servings
Etouff�e means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 tablespoons vegitable oil
3/4 cup all-purpose flour
2 tablespoons or 1 tablespoon plus 1 tablespoon Chef Paul Prudhomme's Seafood Magic� or
Chef Paul Prudhomme's Meat Magic�
Chef Paul Prudhomme's Poultry Magic�, in all
3 cups seafood stock, in all
1/2 pound (2 sticks) unsalted butter, in all
2 pounds whole, uncooked medium shrimp or crawfish
1 cup very finely diced green onions
4 cups hot cooked white rice
how to prepare
Peel the shrimp or crawfish and use the shells to make the stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled ones and substitute vegetable stock for the seafood stock.
Combine the onions, celery and bell peppers in a bowl and set aside.
Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic (or other Magic Seasoning) with a wooden spoon. Continue stirring until cool, about 5 minutes.
Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp (or crawfish) and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining Seafood Magic (or other Magic Seasoning), stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.
re: thymetobake
My cookbook breaks down the seasoning spices. No mention of his magic spice which he once told on TV while I was lucky enough to be viewing. I've made it for 30 years now, it's a staple.
I reminded him of that, he laughed but didn't remember giving out the recipe, but I do :)
re: thymetobake
Lake Charles is definitely not "creole"--but that doesn't mean tomatoes haven't made their way into etouffee there. Still, I've never seen a recipe for etouffee that is tomato-based (if you mean having tomatoes or tomato sauce as a foundation), so it's surprising that most of the etouffee in LC would be. But I'm wondering: could that reddish-brown color comes from the roux? My etouffee is the color you describe, but that comes from the roux as there's not a lick of tomato in the recipe. (Then again, it's entirely possible that there are influences on LC cooking that distinguish it from that of other parts of Acadiana.)
Here is the recipe for the "seasoning mix" for Chef Paul's etouffee (from Louisiana Kitchen); please keep in mind that the amt. of pepper--esp. the 2 tsp of cayenne--is extraordinary. I would start by cutting it by at least half and adding more if you want it.:
2 tsp. salt
2 tsp. cayenne or other ground red pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried sweet basil leaves
1/2 tsp. dried thyme leaves
re: nomadchowwoman
Would I be impolite by asking you for your etouffee recipe? I don't really know if the LC etouffee was as you describe or not. It seemed like it must have some tomato in it. I ate this at many restaurants and festivals while I lived there. Very similar for all of them.
I find this kind of question very peculiar. It seems that all cajuns or creoles have a set idea about what is gumbo, or what is etouffee... But, I'm beginning to think it varies a LOT from region to region. Do you think so, nomad?
Here is another recipe I found which sounds like it might be close to what I had in Lake Charles.
Here it is in print: It is for shrimp etouffee.......
Shrimp Étouffée
This is a thick version, with a dark roux.
* 1 cup flour
* 1 cup corn oil
* 2 cups chopped onions
* 1 cup chopped celery
* 1/2 cup bell pepper
* 2 cloves chopped garlic
* 3 pounds raw deveined shrimp
* 1 large can tomatoes
* 2 small cans tomato paste
* 3 teaspoons salt
* 1/4 teaspoon red pepper
* 1/2 teaspoon black pepper
* 2 tablespoons chopped parsley
* 2 tablespoons chopped green onion tops
Make roux (brown over slow fire stirring constantly) of flour and cooking oil -- add onions, celery, bell pepper, and garlic and cook until soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes then add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves 10 generously over rice.
Please don't think I'm doubting you, nomad, I've had many relatives argue over what is the proper gumbo or etouffee, etc. I would just like your opinion on it.
I live in Austin, TX now and there is a "cajun" meat market that makes etouffee among other things. I love their etouffee but it is like none other that I have tasted. It must have cream in it... It is rich, creamy and delicious. Original?? I don't know. What do you think? It's wonderful, anyway.
Just trying to find the various roots of my original culture... haha what a trip.
re: thymetobake
I will be glad to type it up for you tomorrow or the next day, ttb. And, no, I take no offense in your questions--as I hope you did not in mine. I have only been to LC twice and so know nothing first-hand about the food (but have always made certain assumptions about it since my parents and my brother lived for a while in Lafayette.)
I am always interested in these issues--so many variations in the gumbo, jambalaya, etouffee in south Louisiana. ( And I'd be the last to pass judgment on what is proper or authentic or original. I think it's safe to say--sometimes--what is "typical," but that's about as far as I'll go!)
My brother is visiting w/his GF, and after reading this thread last night, I mentioned the etouffee question. He then expressed a desire for a cajun etouffee, and I ended up making it in addition to several other things he'd requested for his farewell feast tonight. I mention this because he described an etouffee he remembered having in Abbeville--no tomatoes, but he said it must have had cream in it, like the Austin version you describe . I consulted several cookbooks today but couldn't find anything like he described with cream--although I found a few interesting versions of etouffee, one with tomatoes and even one with cream of mushroom soup. So it is more an open question than I thought. (I ended up making my own version, a recipe I cobbled together from a few.)
But we all laughed as the GF talked about having had four different gumbos while in town and their all being completely different. Trying to define gumbo in this culture is a fool's errand.
But trying to find the roots of our culture, ttb, is a (fabulous) trip, with a lot of delicious detours, and we are very fortunate in that.
I have been to Austin only twice, but I would love to spend a bit of eating time there.
re: nomadchowwoman
Thank you nomad! I look forward to trying your version whenever you get the time to type it up.
I have a few church and fire station cookbooks from the area where I grew up. Several of those recipes call for cream of mushroom soup in etouffee, as well as many other dishes. That soup definitely had it's era!! I've never made any of those recipes because it seemed so strange. Maybe for the next special occasion I'll tweak one using cream instead of the soup. That cajun meat market sells the cooked and frozen crawfish tails for 17.99 per package (which is either 1/2 pound or a pound - can't remember). We don't eat them often!
re: thymetobake
Here's the recipe I use when I make etouffee (crawfish or shrimp). I don't make any claims about it (authenticity, correctness, etc.), just that we love it. It is cobbled together from four or five recipes I had tried over the years (including Prudhomme's and Rima and Richard Colin's). I messed around until I found something we liked--we like, for instance, a roux base with a darkish (but not too dark) color, and we like the tang of lemon juice at the end. Also, I always use packaged Louisiana crawfish tails (frozen when it's not crawfish season): they're just barely cooked and not seasoned. I once made the mistake of using tails I peeled from some leftover crawfish from a boil and not adjusting the seasoning (duh), and the result was inedible. Anyway, here goes:
Crawfish (or Shrimp) Etouffee
1/3 c. vegetable oil (I use peanut or canola)
1/3 c. flour
1/3 c. chopped celery
1/3 c. chopped green pepper
1 c. chopped onion
Spice mix:
1/8 - 1/4 tsp. cayenne
1 tsp. salt
1 tsp. black pepper
1/2 tsp. dried thyme
1/4 tsp. basil
1 bay leaf
1 T. chopped garlic
2 c. seafood or shrimp stock (you can use chicken stock or a mix of chicken
broth /clam juice)
4 T. butter, in four pieces
1 lb. pkg. of (thawed) crawfish tails with fat (or peeled, deveined shrimp)
4-5 scallions, chopped
1-2 T. chopped parsley
1 T. lemon juice
1 T. finely chopped red, yellow, or orange bell pepper (optional)
In heavy bottomed pan or skillet, heat oil over moderately high heat until oil starts to shimmer (about 3-4 minutes). Whisk in flour, stirring constantly until roux is reddish-brown (it will get darker). Add celery, green pepper, and onions(you may want to switch to a wooden spoon if you've been using a whisk) and cook 2-3 minutes. Stir in spice mix. Cook another 1-2 minutes. Turn off heat. Stir in garlic, and let sit while you bring stock to a boil in another pot. Add roux mixture by spoonfuls to hot stock, stirring to dissolve. Lower heat and simmer for about ten minutes. (You may turn off heat and stop here if you want to make this ahead, but the rest of the recipe should be made just before serving.) Add cold butter to hot etouffee base and swirl in until melted. Add crawfish tails and scallions and stir well. Add lemon juice and parsley (and bell pepper, if using--I like it mainly to add color and a hint of crunch; it's definitely not necessary). Voila!
Until recently, I have always served this with brown rice (but it goes great w/white of course). I now serve it w/ Cajun Grain, a great new product out of Acadiana--brown jasmine rice w/bits of wild red rice. I've seen my husband spoon it over French bread if no cooked rice was available.
re: nomadchowwoman
Thank you, thank you! It is printing as I type.
I'll keep my eye out for the Cajun Grain. We've been using Texas Best brown basmati which, so far, is the only brown rice I've found that I like. For etouffee, though, I stick with white.
Mmm, mmm, mmm, I think I'll make this for Valentine's Day.
re: nomadchowwoman
Yours is an excellent example of the etouffee evolution of the last fifty years, especially in that it combines various versions...this kind of thing has gone on as long as people have cooked. Lots of classics today bear scant resemblance to the original and are often improvements. The mushroom soup versions referred to before are a great example: some people wouldn't do it any other way and to others it is anathema.
re: hazelhurst
It's funny b/c I've been thinking about this all week. I asked my mother for her recipe for etouffee (which I never particularly cared for--while Mom's a wonderful cook, her cajun dishes are not her strength, but then she's not cajun; heck, she's not even southern), and she told me that all she does is cook chopped onions, celery, and green peppers in butter (a lot of butter) and then stir in the crawfish, salt, and black pepper. No roux. No tomatoes. No stock. No garlic or scallions. She claims her MIL taught her to make it, but I do not recall ever eating anything like it at my grandmother's.
re: nomadchowwoman
nomad- ohhh - your recipe sounds divine - while we were at Galatoire's last week we received their cookbook and I have spent some time today perusing the recipes - and when I read yours, I compared it to theirs and can taste automatically the benefits of yours in my mind! Thanks for printing this - I, too, just printed this out to place in the page of Galatoire's cookbook!
Edit - BTW - this trip to NOLA was my first time having crawfish - I don't think it will be an easy find up here in the northeast - i know you said you make it with shrimp as well - any difference in the cooking methods? There, too, I was not much of a shrimp eater before this trip to NOLA - lobster was my passion, but shrimp-meh - but now....... lol
re: smilingal
Hey there, SA--I haven't been on the boards in a while, but I'm glad you enjoyed your trip to NOLA, hope you'll be back. I've been in your neck of the woods for a little while, and I'm enjoying the heck out of it, eating the apple practically to the core! I'll do a trip report once I get home.
But, yes, I often make etouffee w/shrimp--pretty much the same method although I usually have to cook the shrimp a bit longer as they're always raw (and usually bigger than crawfish) whereas the crawfish are cooked. But it's not much difference. Shrimp etouffee is excellent. If I have a choice, I will usually opt for crawfish, but as to deliciousness, it's splitting hairs. Heck, I've had chicken etouffee that was delicious.
re: nomadchowwoman
where you be nmcw?
re: nomadchowwoman
<I haven't been on the boards in a while>
I noticed. We miss your WFD posts. Please come back when you have time :)
re: thymetobake
TTB--I just wanted to get back to you b/c yesterday I cracked open a new cookbook I got as a gift--The Southern Foodways Alliance Community Cookbook (which covers a wide range of Southern cooking)--and inside is a crawfish etouffee recipe, and, lo and behold, it calls for a can of tomato sauce. (It was submitted by someone from Iota, LA--don't know where that is, but love the name!) Further along in the book is a recipe for duck-andouille etouffee, and it calls for tomato paste. So while I had never seen (or perhaps never *noticed* an etouffee recipe with tomatoes, now they're popping up everywhere!)
re: nomadchowwoman
Iota is a small community in southeast Louisiana, genuine Cajun country. On the prairie, not the swamp, they grow rice, crawfish in the flooded rice fields, and beef cattle.
re: marthasway
Near? (Oh, I know I should just find it on a map!)
Actually, the recipe contributor grew up on a rice and crawfish farm, acc. to the cookbook.
re: nomadchowwoman
Iota is just above Crowley, to the West of La 13 (connects Crowley to Eunice) Its a fun part of the world.
re: hazelhurst
My great Aunt Clara was from Crowley. She was the best cook ever!
re: nomadchowwoman
Thanks nomad, good to know I didn't hallucinate it. :-)
re: nomadchowwoman
Huh, my reply popped up below, weird
re: nomadchowwoman
I have done a lot of work on The Etouffee Question and, while you will find cookbooks (especially in the last thriry years) beginning to put tomato in, it is not original (so far as I have been able to detrmine "original") Nor does it have a roux but even some of the best cooks I know will sometimes put some flour in just as a light binder...but they just cook the rawness out, rather than a full-blown roux production. The thing to recall is that this stuff was originally made quickly, saving time and fuel . A talented etouffee cook I know--who is so good that he has been banned from cooking in competitions and can only judge them--argues against celery saying that no one raised celery in the garden (but they did have onion and garlic----of course, they probably had tomato too...you figure it out) The real secret is butter and fat. The very best non-crawfish etoufee I ever had was made with crab and boy! was it rich!
I get to lake Charles a lot and the issue raised above deserves its own discussion
As to sides, keep it light I think...salad cannot lose although the stuffed mirliton isa good idea. And, if not stuffed, just a mirliton casserole.
PS. The mushroom soup addition is a fiercely debated topic. It's a lotta fun in its own right. Been around for a LONG time,,I attribute it to hunting camp style.
re: nomadchowwoman
I just reread the recipe because I assumed that by him saying to use 1 T of the spice mix in the beginning of the recipe, that was all that would be called for in this recipe reserving the other amount, to be used later, in another recipe. I'm surprised that he's calling for all of that spice mix. That's almost 2 1/2 T of spice mix. Now granted it makes 8 servings but seems over the top to me. I'd cut it back for sure.
My mouth isn't accepting of extreme heat, it's not my favorite thing to have my head blown off or my mouth blown out.
This also isn't the recipe for his magic spice as he told on GMA. That one too is used by me sparingly.
re: iL Divo
BION, he calls for using all that spice mix--although in separate additions--in the recipe. Much as I like his recipes in that cookbook and have a pretty high tolerance for heat, I too find the spice amounts over the top and always start by cutting them in half. What ratios did he reveal on GMA?
re: nomadchowwoman
"What ratios did he reveal on GMA?"
He told how to make what is now called Magic Spice.
It wasn't about how to make an etouffee or a gumbo...it was soley
the recipe for what is now called and has been for years, Magic Spice.
re: iL Divo
That's what I meant--what recipe for the Magic Spice mix did he give on GMA? It would be interesting to compare it to the spice mix he lays out in the book.
re: chef chicklet
Thank you all ... found a recipe for Galatoire's Spinach Rockafeller, may go with that . a little rich ...
or other spinach or zuchinni ... this is for a dinner group so someone else has salad ... don't have any experience with mirlitons... you get them in an asian produce store?
Hope you don't mind me adding to this thread Normnew.. I have the salad course in this dinner.
Any ideas Chow hounds? Not too easy please..
re: nomadchowwoman
yeah. :)
re: nomadchowwoman
Sounds good - so glad everything was a success!


text:
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BROOKLYN NY 11210 Map
Midwood High School
Buses: B103, B11, B41, B44, B44-SBS, B49, B6, B8, Q35
What's special:
The downside:
Our review:
The packed Midwood High School building, right next to Brooklyn College, buzzes with bright, motivated students who may choose from 16 Advanced Placement classes and electives ranging from constitutional law, to psychobiology to medieval literature. Teachers are experienced and many are Midwood graduates themselves.
About half of the massive student body is enrolled in selective programs that compete with the top schools in the city. In one class we visited students were completing a DNA extraction. Downstairs, the library was filled with students studying during their free periods. Several juniors left mid-day for an internship in doctors' labs.
The other half of the student body is zoned for the school. As in many large schools with big classes, students who are not self-motivated sometimes don't get the attention they need, although the school has recently put programs in place to try and engage its at-risk students. This massive and genuinely diverse school functions well, although dirty bathrooms and crowded hallways make some students uncomfortable.
Students in the Medical Science Institute take five years of science in four years and concentrate in research, robotics or medical issues. Those with good grades may pursue research projects in local hospitals and universities. Students admitted to the Humanities program must take at least four years of foreign language, including one year of Latin. Thousands of students apply for 300 seats in the medical science program and 175 seats in the humanities program.
All science classes, including organic chemistry and anatomy are held in a beautiful building that opened in 2008, with brand new lab equipment. There is an emphasis on hands-on learning.
The zoned students are admitted into the Liberal Arts and Science Institute and may choose from four strands: pre-engineering and technology, performing arts, law, and communication media arts. Those who do well may choose to focus on American history or health careers in their second year.
Ninth graders in the zoned program may to move to a selective program after their first year if teachers believe they can handle the workload. About 10 percent do move. "We see the whole picture," said a veteran guidance counselor who sent her own child to the school. "It's crazy that just one number could define a child."
Principal David Cohen is well-regarded by most of his teachers and is committed to improving the school where needed. "We look at weaknesses so we can fix problems," said Cohen. He wants to give more individual attention to struggling students and improve communication within the school. He plans to implement a school newsletter in the 2011-12 school year. Level 1 and 2 students are tracked onto a three-semester course with smaller class sizes for remedial work. A big brother program for black males meets twice a week to help improve the graduation rate for those students. [Cohen left the school after the 2012-2013 school year. The assistant principal of science, Michael McDonnell became principal in September 2013.]
Teachers post homework assignments and test scores on a website that parents can access. Several parents said they find it helpful in keeping up with their children's progress. They also appreciate the school's lenient "don't ask don't tell" cell phone policy, which allows students to keep their phones in their bags, as long as they do not pull them out during school hours.
Peer and departmental tutoring is available if a student is willing to seek it out. "If you are self-motivated, you will do fine here, teachers will help you," said one student. "But you have to be willing to say if you need help, because it's not going to just come and find you." Although the school has 12 guidance counselors, some students reported on the 2011 Learning Environment Survey that there weren't adults in the building with whom they felt comfortable discussing a personal problem.
Classes in the zoned program are less rigorous, but students participate and teachers treat them with respect. Some kids complain that a small handful of disruptive students can derail a class conversation. Students from different programs mix in a handful of classes such as robotics and in the many clubs. Although there is somewhat of a racial divide between the selective and zoned programs, students say that there is not a big social divide. In 2009 79 percent of the students in the zoned program graduated in four years; the overall school graduation rate was 92 percent.
Midwood's size allows it to offer a huge spectrum of courses (including 17 AP classes), clubs and sports. There is a court room where students can take mock trial in conjunction with a local law firm. Electives include megatronics, forensics, symphony, marching band, gospel choir, video production and history of resistance. There are 33 athletic teams and more than 50 clubs including Bollywood dance, environmental club, philosophy, step team and composers club.
College is a primary focus for many students. The day we visited seniors were huddled in the college office where there are two full-time college advisors for 800 seniors. The school is proud of its three Harvard acceptances for its class of 2011. Many students go to CUNY and SUNY colleges, especially Baruch, Albany, Binghamton, Brooklyn College and City College. Others enroll at Brandeis, Cornell, Cooper Union, Howard University, Johns Hopkings, Wesleyan, Temple and Penn State. About 84 percent of the 2010 grads went to four year colleges and 11 percent to two year programs. Office staff help seniors prepare applications. English teachers make themselves available to read student college essays.
The school day begins at 7:15 a.m. for some seniors and the last class for all students ends at 3:20 p.m. Students who have to travel long distances to the school are exempt from the early start.
Teachers consider Midwood a desirable school, and turnover is relatively low. Classroom styles vary and Cohen generally lets teachers choose methods of instruction as long as students are showing progress, teachers say.
Special education: The school has several Integrated Co-Teaching classes for special education students. About 75 students are in self-contained classrooms.
Admissions: Zoned school. Students who have at least a 90 average in their core courses and score Level 3 or 4 on their state exams and have good attendance (10 or fewer absences) may apply to the Medical Science Institute or the Humanities program. As of 2014, the student transcript counts for 52 percent of the admissions formula, state test results, 48 percent, the principal said. Haitian Creole speakers with grades of 85 or above may apply to a bilingual Medical Science Institute. (Meredith Kolodner, October 2011; updated principal and admissions information, October 2014)
At a glance
Number of Students 3877
Average Daily Attendance 93%
Uniforms? No
Metal detectors? No
Students at this school
Free Lunch
Special ed
English Language Learners
|1 = Far below grade level
|2 = Below grade level
|3 = At grade level
|4 = Above grade level
Safety & vibe
Number of students in an average english class34 25 CITYWIDE AVERAGE
How many students say their teachers inspire them to learn?60% 63% CITYWIDE AVERAGE
How many teachers say the principal is an effective manager?70% 78% CITYWIDE AVERAGE
How many students say they feel safe in hallways, bathrooms and locker rooms?82% 82% CITYWIDE AVERAGE
How many teachers say order and discipline are maintained in the school?89% 77% CITYWIDE AVERAGE
How Many Students are Chronically Absent?16% 38% CITYWIDE AVERAGE
Who graduates
Class of 2013
How many students graduated within 4 years?85% 70% CITYWIDE AVERAGE
How many students graduated within 6 years?93% 78% CITYWIDE AVERAGE
Previous Years
How many students graduated within 4 years?86% 66% CITYWIDE AVERAGE
How many graduates earned an advanced regents diploma within 4 years?47% 12% CITYWIDE AVERAGE
How many students graduated within 6 years?96% 75% CITYWIDE AVERAGE
How many graduates dropped out within 4 years?6% 11% CITYWIDE AVERAGE
College prep
Does this school offer a college preparatory curriculum?
How many students took an AP or IB class and scored at least a "3" on the AP exam or a "4" on the IB exam?30%
How Many Students took a College Course and Got a "C" or Higher?14%
How many students passed a Regents exam for algebra 2, physics or chemistry?57%
Are students ready for college?
How many students graduated in four years with test scores high enough to enroll at CUNY without remedial help?64% 27% CITYWIDE AVERAGE
SAT reading scores487
How many students graduated in four years and enrolled in college?87% 62% CITYWIDE AVERAGE
SAT math scores529
Is the guidance counseling helpful?
How many students say that this school provides helpful counseling on college or job-seeking?77% 76% CITYWIDE AVERAGE
Special ed & ELL
How well does this school serve students with disabilities?
How many special ed students graduated within 4 years?43% 45% CITYWIDE AVERAGE
How many special ed students graduated within 6 years?80% 53% CITYWIDE AVERAGE
This school offers team teaching and self-contained classes.
How many students with disabilities spend most of the day with non-disabled peers?63% 68% CITYWIDE AVERAGE
How many teachers say students with disabilities are included in all activities?96% 89% CITYWIDE AVERAGE
How well does this school serve English language learners?
How many English language learners graduated within 4 years?
How many English language learners graduated within 6 years?
Programs and Admissions
School admission priorities:
- Open to New York City residents
- For K26H: Open only to students who reside in the geographical catchment area
- For K26L only: Open only to students whose home language is Haitian Creole
Source: High school directory
Liberal Arts and Science Institute
Students choose among four concentrations: Pre-engineering & Technology, Performing Arts, Law Leadership & Community Service and Communication Media Arts.
Humanities Institute
Creative Writing, American Classics, Journalism, Medieval Literature, Intel Social Science Research, Criminal Law, Law Internship, Latin
Selection Criteria
- English (90-100) , Math (90-100) , Science (90-100) , Social Studies (90-100)
- Math Levels: Levels 3-4 ; English Language Arts Levels: Levels 3-4
There may be additional selection criteria, see the High School Directory for more information
Medical Science Institute
Biology, Chemistry, Physics, Calculus, Statistics, Medical Issues, Environmental Sciences, Intel Research.
Selection Criteria
- English (90-100) , Math (90-100) , Science (90-100) , Social Studies (90-100)
- Math Levels: Levels 3-4 ; English Language Arts Levels: Levels 3-4
There may be additional selection criteria, see the High School Directory for more information
Bilingual Haitian Creole Institute
Screened: Language & Academics
Biology, Chemistry, Physics, Calculus, Statistics, Medical Issues, Environmental Sciences, Intel Research; 9th grade core subjects taught in Bilingual Haitian Creole. Students then transition into our ESL program.
Selection Criteria
- English (85-100) , Math (85-100) , Science (85-100) , Social Studies (85-100)
- Math Levels: Levels 3-4 ; English Language Arts Levels: Levels 3-4
There may be additional selection criteria, see the High School Directory for more information
AP COURSES: Biology, Calculus AB, Calculus BC, Chemistry, English Literature and Composition, Environmental Science, European History, French Language and Culture, Human Geography, Macroeconomics, Physics B, Physics C: Mechanics, Psychology, Spanish Language and Culture, Statistics, United States Government and Politics, United States History, World History
Source: High school directory
EXTRACURRICULAR: Archon, Argus, Arista, Art, BioMed Society, Chorus, Concerts, Conflict Resolution, Dance, Drama, Fashion, Film, Gospel Choir, Historical Society, Japanese Animation, Knitting Circle, Marching Band, Model Congress, Patterns, Peer Tutoring and Mediation, Philosophy, Photography, Political Discussion, SING, Social and Emotional Learning, Step Team, Student Government, Writing, and Yearbook. Midwood High School currently has more than 50 clubs.
BOYS PSAL SPORTS: Baseball & JV Baseball, Basketball & JV Basketball, Bowling, Cricket, Cross Country, Football & JV Football, Golf, Handball, Indoor Track, Lacrosse & JV Lacrosse, Outdoor Track, Soccer, Swimming, Tennis, Volleyball, Wrestling
GIRLS PSAL SPORTS: Basketball & JV Basketball, Bowling, Cross Country, Handball, Outdoor Track, Soccer, Softball, Swimming, Tennis, Volleyball
Other schools sports: Aerobics, Basketball, Billiards, Bowling, Volleyball, Weightlifting, Yoga, Yoga Fusion
Source: High school directory


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My kids have never had a true dresser. When they were toddlers and preschool age, we did not feel the need to invest in a costly dresser they would inevitably destroy. We kept their nursery dresser until the tracks were bent, all the knobs were gone, various art work and stickers had applied and the drawer bottoms were warped. We parted ways with that dresser when we moved and I gave my kids plastic drawers in hopes it would force me to find a better solution….and it worked.
I'm brilliant.
6 months and new house later I was OVER the plastic drawers. They were driving me crazy and my kids could never get them closed. I took my 9 year old to thrift shopping for a new to us dresser. He was beyond thrilled. "A used dresser. Thanks Mom" were the words that came out of his precious little mouth at the local thrift/antique/junk store.
Budget kid… Budget.
We found an old dresser with no knobs that fit our budget perfectly…30.00.
Transformation to begin in 3….2….1…..
1. Sanding
If you have decided to paint your new to you dresser, the first thing to do is sand it. Use an electric sander. It saves tons of time. It took me about 20 minutes to remove any sealant left. This is after the dresser is completely sanded.
2. What is your plan?
Are you going to paint stripes, stencils, or a one color? Always be prepared. I allowed my children to choose their colors (Green and Orange) but I had final say in the design and the hues. I choose racing stripes. The large stripe is 8″ from outside edge to outside edge. The smaller stripe on the left is 4″ from outside edge to outside edge. There is a 2″ space between the two.
Large stripe – 8″
Small stripe – 4″
Gap – 2″
I measure it all the way down. I doubled and tripled checked the spacing to make sure that it would line up after painting. I also recommend labeling the drawers. This dresser is old and I knew if I rearranged the drawers after painting it may not look smooth.
3. Repairs
Are there any areas that need to be smoothed out or patched with wood putty? This is the time to do that. You can find wood putty/filler at home depot, wal-mart, lowes etc… We got the industrial size for a whopping 8.00.
See the corner? (This is the before shot) I had to smooth out the corner and fill in all the cracks with wood putty. Obviously there is a chunk missing but I did what I could.
4. Primer?
You don't have to primer but remember that may affect the hue of your colors. I chose a Valspar paint and primer combo because I'm lazy and I didn't want to primer the dresser before hand. Just be warned, without primer the wood is going to suck up that first coat.
5. Painting
Before you begin painting look at the grain of the wood. In case you don't know what that means (I didn't until recently), it is the direction of the wood. Are the lines going vertically or horizontal? Always paint with the grain. I did with the green but I was so focused with straight lines in the orange I failed to remember. Fortunately, I don't think you can tell too much.
Also – remove your drawers. It will allow you to get the side and not be concerned about the drawers sticking or dripping etc.
My drawers are labelled inside with painters tape so I wasn't concerned about their positioning in the garage.
6. Dry time
ALLOW the coats to dry! Don't rush it. Also don't paint in on a warm day in direct sunlight….just thought I would throw that one in.
I started with the green. I did all the coats of green first and then moved on to the stripes. The dry time was the longest part of this whole process.
7. Design
The dry time directly relates to my stripes. I had to allow the green to completely dry because I had to remove the original painters tape and move it to the green. I "taped" my green off so that the orange would not bleed. I ensured that the tape had no bubbles and was really on there before the orange.
There was very little bleeding.
8. Touch ups and Sealant
After all the coats are complete go through and find the areas that need a quick touch up. I had a few places where the orange and seeped over or the last coat of green wasn't quite right. DRY. Now seal. I bought an 8oz can of semi-gloss sealant. Nothing too shiny but not too flat. And…DRY
9. Finished
By this time your dresser should be complete! Great job! Do you love it? I hope so!
I was pretty pleased with our final result. The only problem I had was a lingering smell in the dresser and drawers. That was solved with baking soda and dryer sheets left in the dresser while it dried in the sun room. Now it is smells like a summer day…
The result!
My boys LOVE it. It fits all their clothes with room to spare. It adds a little personality to their furniture and it's fun. I realize it still needs dresser knobs but I haven't been able to find any that we all agree on. So for now we have all agreed to deal with the holes. (I'm thinking a dull silver)
The total cost for this project was approximately 50.00. The dresser was 30.00, two quart cans of Valspar paint & primer, Wood putty, 2 paintbrushes (Blue Hawk), and sealant.
It's original, budget friendly, and my kids love it. We are satisfied!
Oh, those plastic drawers have a new home in the closet. Full of toys…


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text: Hollywood Receives Grant to Promote Obamacare on TV Shows by Elizabeth Sheld 5 Nov 2013 post a comment Share This: The California Endowment, a foundation spending big bucks to promote Obamacare, has just delivered a $500,000 grant to TV writers and producers to sneak Obamacare promotions into their programs. "The aim is to produce compelling prime-time narratives that encourage Americans to enroll, especially the young and healthy, Hispanics and other key demographic groups needed to make the overhaul a success." In a rather backhanded insult, grant recipient Martin Kaplan of the University of Southern California's Norman Lear Center explained, "We know from research that when people watch entertainment television, even if they know it's fiction, they tend to believe that the factual stuff is actually factual." He continued on to say that "people learn from these shows." The grant is for 18 months and will be used "for briefings with staff from television shows and to track health overhaul-related depictions on prime-time and Spanish-language television." The administration is concerned that people don't have information about how to sign up or get details about the program. Of course, knowing how to sign up is hardly a guarantee one can actually sign up, as the healthcare.gov website has been barely functional since its launch. Claiming that the grant to Hollywood writers and producers to help get the word out about Obamacare is terribly disingenuous. The real reason is to enlist the country's best fabricators to spin and mainstream the disastrous program to those too ignorant to seek out information on their own. Arthur Caplan, head of medical ethics and NYU's Langone Medical Center said "It should not be a place to propagandize; it should be a place to have honest open discussion, wrinkles and all, flaws and all, on health reform," he said. Critics of the law will be closely watching to see if "Hollywood might be airbrushing the president's core program, because they are close to the Democrats." So don't touch that dial, America.


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The Organizations, Occupations and Work Section of the American Sociological Association is led by a group of elected officers and council members. The current council members are featured below.
Elizabeth Hirsh (2014-2017), University of British Columbia
Alexandra Kalev (2012-2015), Tel Aviv University
Kate Kellog (2013-2016), Massachusetts Institute of Technology
Kate is an Associate Professor of Organization Studies at MIT. She is the author of Challenging Operations: Medical Reform and Resistance in Surgery (University of Chicago Press, 2011). Her papers have been published in Administrative Science Quarterly, the American Journal of Sociology, the American Sociological Review, and Organization Science. Kate uses ethnographic methods to study social change inside organizations in response to legal regulation and social movements.
Julie Kmec (2012-2015), Washington State University
Julie is Professor of Sociology at Washington State University. She is on the editorial board of the American Sociological Review, Work and Occupations, Social Problems, and Social Science Research. Julie also serves as an editor of the Section's blog "Work in Progress". Her research primarily focuses on inequality at work, including the relationship between human resource policies and workplace segregation, organizational responses to employment discrimination, gender and work effort, and the family-work connection.
Kim Pernell-Gallagher (2014-2015 Student Representative), Harvard University
Kim is a PhD Candidate in Sociology at Harvard University. Her research explores the social causes of financial crises and organizational malfeasance. Current projects examine the drivers of American financial deregulation; the effects of a popular organizational position (the chief risk officer) for bank derivatives activity; and the historical origins of divergent banking regulation in the U.S., Canada, and Spain (1988 – 2007).
Gabriel Rossman (2014-2017), University of California, Los Angeles
Taekjin Shin (2013-2016), University of Illinois at Urbana-Champaign
Taekjin is an Assistant Professor at the School of Labor and Employment Relations at the University of Illinois at Urbana-Champaign. His research interests concern corporate governance, executive compensation, wage inequality, organizational sociology, and economic sociology. He is currently studying the institutional explanation for the rise of executive compensation, the symbolic effect of shareholder-value orientation on the career outcomes of executive managers, and the linkage between corporate downsizing and executive compensation.


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Buy Tickets/Table
Donate Tickets/Table
Event Details & History
Contact Us
Co-chairs: Carrie Marriott and Amy Knight
Wednesday April 30, 2014 Noon
Washington Marriott Wardman Park 2660 Woodley Road NW Washington, DC 20008
Thank You!
The National Capital Chapter would like to thank everyone who made the 10th Anniversary of the Women on the Move Luncheon a phenomenal success. We garnered the biggest attendance that the event has ever had—in the country. More than 970 people joined the National Capital Chapter to support this historic occasion, bringing in more than $350,000 toward programs and services, as well as research for a cure. It was an exceptional event and the chapter couldn't have accomplished what it did without the help of Co-Chairs Carrie Marriott and Amy Knight, as well as our speaker, Ann Romney, and moderator, Norah O'Donnell.
Carrie Marriott spoke about her mother's strength in the midst of having MS and Amy Knight inspired the audience, rising from her wheelchair—with the help of her friend, Mrs. Marriott—to deliver a rousing speech about her personal struggle with MS and the impact that new innovations in medicine are having on her today. Ann Romney continued the discussion, delivering frank and moving responses to CBS' Norah O'Donnell. One of the most powerful moments came when Mrs. Romney said, "I have MS but everyone has something. It's all a matter of how you're going to deal with the cards you have." She reminded the audience to live intentionally, to recognize their personal struggles and use them to help other people who might be going through the same thing. That's why this luncheon is so powerful: it showcases the humanity behind MS and what individuals can do when they come together for a common goal.
See photos from the 2014 Women on the Move Luncheon.
We look forward to seeing everyone next year, at the 11th annual Women on the Move Luncheon. Check back for more details as the 2015 planning gets underway.
Ways to Become Involved
Please contact Tamala Scott at 202-296-5623 or send an email to email@example.com, if you are interested in attending the Women on the Move Luncheon. Online ticket purchase is now closed.
Make a donation to honor or remember friends or loved onesDonations (100% tax deductible) of $100 or more will be listed in the printed program. Ticket and table purchases do not apply.
Volunteer your Time or Talents
Show your Support with our Partner
Between April 15 and May 26, Andrea's Beau will donate 20% of your online purchases to National Multiple Sclerosis Society. Simply use the code "FightMS" upon check out.
See photos from the 2013 LuncheonCourtesy of Amanda K. Gilley
The MS Women on the Move Luncheon is a leadership initiative designed to join women and men together in the movement towards a cure for multiple sclerosis.
National MS Society - National Capital Chapter
1800 M Street NW Suite 750 SouthWashington, DC 20036 202-296-5363 ; email@example.com


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No 4 is a violet. I think the campanula is too over to tell, but if it had harebell like flowers it is almost certainly a campanula. However, there are many different sorts, blue, pink, purple, tall, short, oval leaves, long leaves???
Number 6 is an achillea or yarrow. Could even be the weed one which is white, but the leaves look better quality.
Number 5 looks like the climber, Star Jasmine or - wait for it! - Trachelospermum Jasminoides. Covered in white perfumed flowers in summer. Can be tender in winter. Mine went black 2 years ago (-17°) but recovered in early summer and grew lots of new leaves. Trim it to keep it tidy and cut off any dead bits in spring. It will wind up a support if you give it one.
So sorry about your ring Mrs. G. Know how it feels. Lost my engagement ring one spring, but then I found it in the glove I wore for stoking the fire in the autumn! Then a few years later I lost my wedding ring when gardening. Daughter found it in the gravel path 2 years later just before we moved house!
Shifted 5 barrow loads of heavy wet (keeps raining!) rotted manure from the paddock to veg garden. Shoulders ache.
The winter jasmine I know is yellow.
Mine come and go. Getting them at the moment. But I sometimes go to my settings and click on the box again to encourage it.
It shouldn't be mouldy if it's been pressure treated. If it's gone black then it's stained and may show through your wood stain. I would reject it too.
We are going to Bluewater next week on our way South from Stansted airport. I've never been. OH is dreading it!
He took dog for his walk this morning, absolutrly tipped down after they'd left. I didn't go because the cough has turned into a cold, bunged up nose, yuk!
Do the English still have fireworks on 5th Nov.? Or is it now the nearest Saturday? We moved here (France) in 1985 so out of date with various things.
I forgot my sedums, Autumn Joy included.
We've been watching Poldark on DVDs. Still enjoy the story.
Liked the first Bouquet of Barbed Wire Series.
Dahlias, in spite of the -2 and a frost the other day, cyclamen, Busy-Lizzies in the sheltered places, hardy fuschias, pink gaura, lavatera, zinnias still have flowers but looking a bit sad around the stems, osteospermum, black-eyed Susan, gaillardia, a blue salvia patens, the nasturtiums that seeded themselves, geranium Rozanne, cosmos, a few roses, violas and pansies.
Our posts keep crossing!
Rose pruning is a big subject. It will need pruning. I can't tell if it's a climber or a rambler, but if it's a ramber that repeat flowers (most don't) then I prune them like a climber. Here is what the RHS says. Click on this link.


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Venerable Chodron emphasizes the practical application of Budda's teachings in our daily lives and is especially skilled at explaining them in ways easily understood by Westerners. She is well-known for her warm, humorous, and lucid teachings. This event is sponsored by the Departments of Sociology and Religious Studies, Wilkinson College of Humanities and Social Sciences, and the Honors Program. This event is free and open to the public.
Mon., April 19, 6 p.m., 2010


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People who find Bahá'u'lláh often feel an urge to tell everyone they know.
These days, many broadcast the good news through their Internet blogs.
That's how Lee Ann Edwards of Altadena, California, informed friends of her business, Rose City Wellness, that she had embraced the Bahá'í Faith.
Her blog, under the headline "For This I Am Thankful," was published Nov. 27 and is reprinted here with permission:
I officially declared myself a Bahá'í on Wednesday night, at the fireside. When they asked me what led me to do it, I went on and on, talking about my interest and curiosity as a young child in all religions; then later my atheism, due to the fact that I could not believe wholeheartedly in just one religion. Through working the Twelve Steps I was exposed to the concept of choosing my own form of a Higher Power, which meant that I could believe in God, my own God, rather than the punishing, stern God who only loves me when I am "doing the right thing." Instead of the Christian God of my youth, a God who loves me unconditionally, accepts me just as I am and helps me as a partner throughout my life.
Choosing freedom
Since Thanksgiving Eve, I am aware of a definite shift in my consciousness. As I read about the Faith, talk about it with others and pray, I am also thinking "I am a Bahá'í now!" The difference is that now I identify myself as a believer, a follower and a member of a community. This is big for me! For the first time, I have finally chosen a religious path — what a feeling! Release and freedom, to be a member of a community and to feel part of something that feels so right and resonates so completely with who I am.
The beauty of nature and humankind
This weekend I am thankful to God for the beauty of nature and the beauty of people with all of their many gifts and insights to offer, just through being who they are, right now, for better or worse. I am presently staying at the Sierra Club Harwood Lodge on Mt. Baldy. I am enjoying amazing conversations, beautiful hikes and lots of down time to read, write, knit and relax.
Faith in a creative life
This afternoon, after an icy, snowy hike to the top of the chair lift and back, I started reading Bahá'í: The New Vision, by Lisa Janti. In it she talks about the connection between the Bahá'í Faith and a release of creative energy. So I guess it's no accident that the stronger my belief in Bahá'u'lláh has become, the closer I have come to expressing and releasing blocked creative energy through playing music again! Also, my world view is broadening; I see how as a Bahá'í I am called upon to serve humanity and to fight for justice. As a newly-declared Bahá'í I am beginning to take this role very seriously.
A religion for our times
At the fireside I expressed my joy in the absence of ritual and an emphasis on the practical aspects of a spiritual life tied to what is going on in our world right now. I can truly understand and accept the Faith because it is totally relevant to our times. I feel called upon to do work that is uplifting to humanity. For this reason, I think that mentoring youth through yoga would be a good fit. I want to combine, once I begin working with this population, Kundalini and Hatha yoga. Integrating the breath and energy work of Kundalini with the flowing and held poses of Hatha I feel will be most beneficial to young people who are facing great challenges.
Gratitude for spiritual growth
So this time of Thanksgiving has been about growth, maturity, finding myself, and respecting myself for taking the steps I have taken so far as an independent business owner. I feel like I am coming closer to what it is I truly want to do, what I feel called to, from the most authentic corners of my being. I am going to see where I may be needed as a yoga instructor/flutist, and also as a Zumba dance instructor. Maybe the nutrition class can also be something I can do. I would feel so useful if this could happen. But I need to simply admit to myself that yoga is what I really want to do, with the music, writing and modeling. I need to leave the self-doubt and negativity out of my life and my head. This is the true prison of my soul, what is keeping me from a life of prosperity, happiness and peace.


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