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Space Jobs Scarce for Laid-Off Shuttle Workers
July 8, 2011 | WMFE It's been more than seven years since President George W. Bush announced the end of the Space Shuttle program. Since then, local leaders have been able to lure about 1,600 new aerospace jobs to the Brevard County area to help absorb some of the displaced shuttle workforce. But the total number of shuttle-related layoffs is expected to approach 9,000. The gap between those two numbers has some people questioning the future of the space industry on the Space Coast.
On the grounds of the Kennedy Space Center, in the shadow of an exhibit of old NASA rockets, sits a small, nondescript office where the future Florida's aerospace industry is being crafted. This is the headquarters of a state-funded agency called Space Florida, whose sole purpose is to bring new space companies and opportunities to the sunshine state.
"We've known that the termination of the shuttle program has been coming for a long time," says Space Florida President Frank DiBello, "and I think the area has been preparing for it."
But has it been doing enough?
Even as the shuttle's retirement loomed large, state funding for Space Florida fell from $7 million in 2007 to $3.8 million in 2009.
During that time, Florida space boosters were spending more of their time and energy lobbying NASA to speed up its plan to replace the shuttle than working on the commercial side of the area's space industry.
Space Policy Analyst Edward Ellegood with Embry-Riddle Aeronautical University says state lawmakers were no different.
"They're seeing the same information that Space Florida and others are, that there are other programs that the federal government has in the pipeline that could replace the shuttle and take on the workforce there," Ellegood says.
Those hopes were dashed last year, when the White House cancelled NASA's Constellation Program, a plan to send astronauts back to the moon. President Barack Obama later promised $40 million in federal funding to help the Space Coast deal with the loss of the shuttle program, but only $15 million of that has come through so far.
Space Florida's Frank DiBello thinks the Space Coast needs to stop relying so much on federal space policy and focus more on private industry.
"I believe that this area has too long identified itself solely with what NASA was doing,"DiBello says. "That's what I've tried to break from Day One."
He says attitudes have been changing. After the cancellation of the Constellation Program last year, state lawmakers increased Space Florida's funding from just under $4 million to $31 million. The idea was to help the agency, along with a host of local economic development partners, make a big push to bring new aerospace firms to the Space Coast.
One of the success stories can be found in a series of hangars at Melbourne International Airport. Workers with defense contractor AAR repair aircraft that the company uses to fly people and cargo around war zones, like Afghanistan and Iraq.
The firm moved this facility from North Carolina to Melbourne in April of this year. So far, it's hired just over 100 local employees, including fifteen former space shuttle workers.
"They bring a certain rigorous look at their position," says Jeff Schloesser, president of AAR's local division. "They're really proud of what they have done."
He says the company has already been surprised at the volume of the response to its Melbourne job openings.
"In one of the coldest days this past winter, we ran a job fair and we thought that we'd probably have about a hundred people," Schloesser says, "and 650 people showed up."
Nine-year space shuttle veteran Anthony Sacra was one of them. The engineer says he sent out about nineteen applications after he lost his shuttle job last October and did not get a single interview. Things were different at AAR.
"I actually got a mini-interview right there at the job fair," Sacra says. "It was exciting. There were so many people trying to land jobs, and to be one of those to get the interview, it was incredible."
He started working at AAR about two months later.
Just down the road, eighteen more former shuttle workers have found jobs at Brazilian jet maker Embraer's new plant that opened in February.
Space Florida says it's close to announcing deals that could bring another 4,000 jobs to the area over the next three years.
That's small comfort to the thousands who are being laid off from the shuttle program now. But Space Florida President Frank DiBello says he's trying to get some of those incoming aerospace firms to hand out job offers before they actually get their local operations going.
"We're working on a number of packages like that, where a worker who's being laid off today will know that he has a job six, seven, eight months from now because he'll have an offer letter," DiBello says.
He says as many as a thousand jobs could be offered that way.
20-year-old Matt Harlow is betting on the future of the local aerospace business. He works at a store called Space Shirts, just off Kennedy Space Center property, printing shuttle-themed clothing. He's also studying aerospace technology at Brevard Community College.
"A lot of people think, since the shuttle program's going out of business, that's the end of it," says Harlow, "but … it's a lot more broad than what people think."
His optimism aside, enrollment in his aerospace program at BCC has dropped slightly over the past couple of years.
But he is still a believer, and local leaders are working hard to make sure the Space Coast remains worthy of its nickname.


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What's For Dinner - Part 91 [old]
(Note: there's a more recent what's for dinner thread available here: http://chowhound.chow.com/topics/790100 If you've got a reply to something below, go ahead and add it, but if you've got a new dinner to mention, please see the new thread. -- The Chowhound Team)
What's cooking at your mansion, house, apartment, condo, campfire, or grass shack?
As for me - I'll be making a spicy rosemary-lemon paste when I get home from work for a couple of Frankenchicken breasts. They'll marinate in that for a bit and then be roasted. Some for dinner tonight, the rest for (I think) a pizza tomorrow night.
Sides are basmati rice and a combo of peas with roasted corn.
re: LindaWhit
re: mcel215
Still comfortable in my area (at least at the condo - not sure how "north of the city" you as compared to me! LOL)), but I definitely might be rethinking the pizza tomorrow, as much as I'm craving it, as it's going to be hot and humid the next few days near us both! I suspect I'll turn on the A/C tomorrow before I leave for work.
And I love cold corn - although not usually while it's still on the cob. :_)
re: LindaWhit
re: mcel215
re: LindaWhit
After 25 years in CA and rarely using A/C, I learned when I moved to Memphis that it was more economical setting my A/C to 78 or 80 and leaving it on 24/7 rather than trying to cool down my apartment when I got home at night.
Same here in Fort Worth. My A/C is set pretty high but my apartment is pretty comfortable tonight.
re: LindaWhit
re: jenscats5
Here you go - I rarely use jalapeno, so the red pepper flakes work for me.
2 Tbsp fresh rosemary, finely chopped
1 Tbsp lemon zest, grated
2 garlic cloves, minced or pressed
1/2 tsp salt
1 tsp finely minced jalapeno pepper, or more to taste
(OR 1/2 tsp. crushed red pepper flakes)
1 Tbsp olive oil
2 tsp fresh lemon juice
4 boned and skinned chicken breast halves
In a small bowl, stir together the rosemary, lemon zest, garlic, salt, and minced jalapeno pepper (or crushed red pepper flakes). Stir in the olive oil and lemon juice. Let stand at least 15 minutes or up to 1 hour at room temperature before using.
Coat the chicken halves and let stand for 15 minutes or refrigerate for up to 1 hour before grilling.
Tonight is a Sicilian pasta dish -- Pasta con le Sarde -- followed by a green salad. Quick, and not too much time over a stove on a hot day!
re: roxlet
re: Barbara76137
Yes, I do use Cuoco, and I make it the way my mom did. She first made a small amount of marinara and then she added the Cuoco to that, and topped it with the breadcrumbs. It was kind of a bust. I was the only one who loved it. My son and husband are both not big fennel fans, and I forgot how fennel-y it is. Well, I liked it anyway!
re: roxlet
wish I was at your house tonight, because I would have enjoyed Pasta con Sarde alot more than the pasta and peas dish I made tonight. With all the heavy cream, butter and cheese it was boring and I can't justify the calories for the flavor. And the shelled peas that cost $2.39 barely covered the bottom of my colander. Expensive, boring, meal.
Seafood kabobs with julienned veggies, fresh basil and couscous. Perfect for a hot, hot day.
re: twodales
re: onceadaylily
This time around I used salmon, swordfish, shrimp and scallops plus green pepper & onion of course. It seemed pretty economical too because I only used small amounts of each type of seafood but it also seemed like a special meal. I used fresh basil to flavor the couscous. The julienned/sauteed veggies were red pepper and yellow squash and zucchini.
I also like a nice piece of salmon on the grill...good for guests too.
Is everyone getting hot weather except LA? It was nice today, but hot? No.
At Le Grass Shack du Phurstluv, we're having meatloaf, buttermilk chive mashed potatoes, and roasted asparagus. Meatloaf is half beef, half pork, and since I used all of my ketchup and reserve ketchup (wish I remembered to pick some up @ Tar-jay today) I am basting it with my bbq sauce and about a tablespoon of ketchup. It already smells delicious, hope the boys dig it.
re: Phurstluv
re: Barbara76137
I usually do a ketchup-mustard mix glaze, it's one way to get my little guy to eat some mustard, but I was a little uncertain if the root beer bbq sauce I made might be a tad spicy for them, but it really made the meatloaf great!! I'm going to have to bottle this stuff!
Pics of the meatloaf:
I really don't feel too great tonight, lots of stress at work. I have fresh english peas that I need to cook since they were $3.99/lb and I don't want them to go to waste, so I'm going to try a Food & Wine recipe for penne with asparagus, sage and peas. I'll omit the asparagus but since I have all the rest of the ingredients I might as well make it. If nothing else, it can be lunch tomorrow. It is currently 97 here and will be that way until further notice (probably around October). Gotta love Texas!!
re: Barbara76137
re: Barbara76137
re: acbell
sorry to disagree with you, acbell, but I was really disappointed with the recipe. I followed it to the letter with the exception of the asparagus and just felt it had too many artery-clogging ingredients without much taste or excitement. If I'm going to eat heavy cream, butter and cheese then I really want it to be exciting. This wasn't
Tonight was pan-seared, oven roasted soy/balsamic chicken with garlic and rosemary and grilled veg salad... Now it's lazing with the left over pinot grigio from dinner and a cinnamon apple empanada with dulce de coco made earlier in the day...
A version of donburi, with teriyaki chicken, oyster mushrooms, egg and scallions. Over Japanese brown rice it was fast and comforting, if a bit sweet.
Don't know why I haven't tried this dish more often, I can see a lot of variations in my future.
I was reading through the COTM and found the inspiration so I decided to give it a whirl, but I took so many liberties I probably won't post there. Made a quick sunomono too, but didn't have room in the end for it. It will be lunch tomorrow, maybe with some smoked fish.
Tonight it was cheesy sour cream/green onion enchiladas (from Pioneer Woman's Blog) with a big green salad and lots of wine! Ate it on big pottery plates in front of the t.v. (unusual for us). Simple and comforting........Ahhhhh.....
re: sedimental
re: sedimental
re: twilight goddess
re: sedimental
sedimental -- I recently made a gorgeous batch with roasted butternut squash as a filling and some red bell peppers (not roasted) in skinny little strips. Keep it in mind for when squash weather rolls around again, for great meat-free enchiladas! I made a salsa out of dried Pasilla chiles and some other goodies.
Tonight will be leftover pan seared chicken thighs, with a peach/garlic/white wine sauce over rice and more cold, corn on the cob.
My AC will be running 24/7 for the next few days, as we are in for a scorcher here.
re: mcel215
re: LindaWhit
It was a test run, made with all fruit peach preserves, because I wanted something "summery" for my chicken thighs, bone in/skin on (trimmed).
I tossed them with a couple of tablespoons of chopped rosemary, tossed them in a bowl with S&P and a couple of tablespoons of olive oil. Then I browned them on each side a couple of minutes on medium heat on the stove and tossed in the garlic, deglazed with about 1/2 cup of white wine. Added 1/2 cup of all fruit peach preserves, mixed well and turned down to simmer for about 10 minutes on low. When ready to serve, I tossed a couple of tablespoons of fish sauce and took off the heat. Served with basmati and roasted green beans. It was yummy.
re: mcel215
re: LindaWhit
Linda, I was afraid of fish sauce for a long time. THEN, a friend made Bill Granger's Carmel Chicken and I was hooked on the stuff. It gives a nice, rich flavor, without tasting fishy at all. I buy mine at H-Mart in Burlington.
And BTW, I also bought some peaches at S&S for .99 cents a pound. They were rock hard, but turned soft in one day. I thought they were ruined, but I put them in the fridge and have eaten a couple. YUM. I can't believe it, it's been forever since I've had a peach as good. I wish I had them when I made this dish, they would have perfect.
Enjoy your pizza. I just got home and my house is almost too cool from my AC. :)
Oh, here is a picture of the chicken and rice.
re: mcel215
DAMN you plate very nicely, mcel! LOL
I will have to try the fish sauce. If a trusted hound from the town I used to live in says it's good - it's good. :-)
And no S&S near me (although one will be opening near my workplace) and I won't ever buy meat there again. But I have a couple of very new Market Baskets near me, and my new go-to place is Hannafords (used to be the Burlington Roche Bros. and TJs).
And I'm still debating the pizza. Time to go downstairs and see if I want to deal with it. Otherwise, I'll have to figure out another way to use the chicken (or wait until tomorrow when it's supposed to be even hotter!)
re: LindaWhit
Thank you Linda, and I love Hannafords, but as you know, none near me. I used to do all of my grocery shopping at one place, but not now. I make a pit stop at TJ's, S&S (sale items only), MB and Costco. I think I am the only person in the World who likes to food shop, except in the Winter...
BTW, how's the new condo? I hope you are loving it. :)
re: mcel215
Hey, I LOVE to grocery shop! That's always one of my "I gotta do" when I visit friends in other parts of the country.
The condo is coming along quite nicely. Still not everything in its place because I'm still painting, but it's all good. And I'm happy - the most important thing. :-)
I chose *not* to deal with pizza tonight - it was a "leftover creation" night - I had leftover chicken and spaghetti (although not enough cooked spaghetti for the two meals I wanted to create - tonight's dinner and tomorrow's work lunch). I had some onions and mushrooms to use up, and 2 carrots left in the crisper. I had some fresh squeezed lemon juice and some heavy cream to use up, along with about 1-1/2" worth of a goat cheese log. And there's always white wine (although that is NEVER left over in my household - EVER!)
The carrots were peeled and cut on the bias. The mushrooms were cleaned and halved. The onion was chunked. The chicken was cut into slices. The carrots, onions, and mushrooms were cooked in some butter and olive oil, adding some some salt and dried fine herbs towards the end along with the chicken to heat it up and then set aside.
I cooked some additional spaghetti, adding the already cooked at the end and then drained. To that pot, I poured in some wine and about 1 Tbsp. of lemon juice. Boiled that down a bit, then whisked in the goat cheese and heavy cream. Added a bit of Parm-Reg to the mix, tossed it with the vegetables and cooked spaghetti, put some in a bowl, topped it with more Parm-Reg, and it was dinner. With the rest of the wine. Told you there's never any leftover wine in my house! LOL
re: mcel215
Oh, I love to food shop!!! I bet the new bf and one of my employees thought I was crazy when I took them on a "field trip" to Central Market here in Fort Worth. Central Market is laid out in sort of a maze, you go through all the produce first, then the meat and seafood, wine & beer, dairy, cheese, bakery, etc. etc.....We had a great time and the guys really got into it!
When I've been flat broke, food shopping would get me through that horrible feeling of desperation. I could spend a few dollars & justify it because I certainly needed to eat, I couldn't starve.
re: mcel215
re: iL Divo
re: bayoucook
re: Phurstluv
re: roxlet
When the boyfriend went to NOLA, I asked for a food gift, something that could only be had from that region. He brought back a can of chicory. We were both in the cafe business at the time, and had far more coffee beans than we needed. I laughed, and managed to say, "You brought me . . . *coffee*?" I just should have asked for Duke's mayo and made his mission easier, or file powder, or some such thing.
It's a very pretty can though.
re: onceadaylily
re: marthasway
They don't have Duke's in New Orleans? Well, I'm sure someone would have set the boy straight while he was shopping. ;) But I did just look up Blue Plate, and the minute I saw the label, I realized that I've seen that jar before! Either when I lived in Augusta, Georgia, OR my grandfather (he was a southerner) brought some back from his twice-yearly trips to visit family. It is entirely possible that I am going to call my mother today, and ask her what kind of mayo Grandma and Grampa used.
Industrial strength in a good way? Or a bad one?
re: onceadaylily
Industrial strength in a good way, to keep your po-boy filling and dressing from soaking through the french bread too fast. The juices and gravy, for instance, for good roast beef po-boy should require at least five to ten paper napkins, unless you don't mind having it all run to your elbow.
re: bayoucook
re: mcel215
re: mcel215
We're so grateful for another warm day that we're compelled to work in the garden this evening so dinner will be grilled while we work.
Tonight we'll have a Greek-inspired meal of Chicken souvlaki, homemade Tzatziki, grilled whole-wheat pitas, a tomato/cucumber/roasted red pepper and olive salad and, with any luck, some steamed brown rice w caramelized onions, lentils and feta. I'm giving my new rice cooker another try and hoping for better results this time around!
The outdoors has called us for the past couple of weeks so I've been light on my Chowhound reporting but one meal of note was a casual dinner w a few neighbours that dropped by. I'd picked up some wonderful organic Mennonite meats including some lovely ground turkey. A quick EYB search yielded a recipe for Turkey Burgers with Apple, Onion and Sage from Sally Schneider's "A New Way To Cook." These burgers even won over the non-turkey fans in the group. . . they were really tasty. Here's a link to my review in the old COTM thread if you're interested:
re: Breadcrumbs
Sounds like we are on the same page today Bcrumbs. Another hot one here in Chitown so it will be shawarma with thin Lebanese bread, cukes, toms etc as a garnish, Maybe some couscous? Hummous and falafel and some leftover lentils (veggie can indulge here). A nice cool salad with feta and olives. To finish? French-style mini fruit tarts. It is supposed to be in the 70's tomorrow so I might make a meatloaf and mashed spuds to take a break from summer food and make the meat and 2 veg guy happy.
It is very hot here, and quiet. The boyfriend just took our girl back (they'll stop in the city for lunch at Buddy Guy's, where he can get a soul food fix, and she can indulge in her chicken strip habit). For myself, I'm need to use up the last of the avocados that have reached buttery perfection, and the chilled soups thread decided the fate of two of those fruits. A cold and creamy avocado soup sounds like heaven in this un-air-conditioned. To go with, I'm making a batch of sun-dried tomato hummus to use in veggie wraps (roasted red pepper, tomato, spinach, and romaine). Also, a very cold martini.
I have two other avocados to use, and a head of cabbage, and will make a small batch each of guacamole and a nice coleslaw. The coleslaw will likely have carrot, bell pepper, goat cheese, and maybe raisins (have to poke around my recipe files and the fridge shelves, and see what I come up with: suggestions are welcome). The boyfriend will be back at about eleven tonight, and these are two of his favorite things to snack on.
We closed out her last night here by fleeing the ninety degree apartment for a midnight swim in the still-arctic lake, and then sat on the sand, eating frozen grapes, talking, and listening to the hushed voices of the other trespassers in the dark all around us. I wish she could have stayed longer, but soccer practice waits for no girl. All of my throw pillows are back in their proper places. It looks weird. :)
Spinach Fritters in a yogurt chile sauce from 660 curries. So simple (I used a food processor) and really good. Best when eaten immediately which of course I did. What a nice book (I just got it). I was so happy also to find a use for chickpea flour I had in the freezer. I even made some with pastry flour and egg - different but still good.
re: mscoffee1
I remember perusing that book when it came out! I might have to grab a copy. Let me know if you make other dishes that you like. I have a vegetarian Indian cookbook that I really enjoy (and for those recipes I too have happily used the chickpea flour). I would be curious to try 660 curries.
Last night I made Mar-a-Lago turkey burgers, which get a lot of raves on Chowhound. DH liked them well enough; I wasn't as crazy about them, although I suspect some sharp cheddar would have improved them drastically. But that kind of defeats the point of eating turkey burgers, eh? Full disclosure: I forgot the lemon juice and zest called for in the recipe until it was too late---but I still don't think they would have won me over.
Sides were honey-mustard glazed sweet peas and carrots, broccoli slaw, and grilled garlicky lemon-marinated artichokes. Nothing really blew me away...one of those "meh" cooking days, I guess.
Not sure what's on tap for tonight. We're visiting our new neighborhood farmer's market after work, which hopefully will be a good source of inspiration. A cucumber-dill salad is definitely in order, in any case.
WFD is what's for dinner for the next several days. When I saw that my week was going to be dominated by 90 degree and up temperatures, I took an evening to cook sausages, roast eggplant for baba ghannouj, make yogurt and generally turn my apartment into a commissary for a week's worth of dinners. The sausages have been chopped and tossed with salad (with a dressing made from the fat, rice vinegar and Sriracha), turned into sandwiches and will go soon be the protein for a dashi-based noodle dish with poached eggs and green garlic. Baba ghannouj has been a base for sandwiches and a filling part of cold platter rounded out by topfsulze, dilled havarti and labneh. Tonight I am making a Bombay grilled cheese with chaat masala, green chutney and edam. Once it's all cooked through and gooey, I'll pry apart the pieces to add tomatoes, lettuce, onions and any vegetables I have in the crisper to add a patina of healthfulness.
re: JungMann
re: JungMann
re: Barbara76137
I feel the same way. Summer has a way of sapping my energy and confusing my appetite, but leaving me with an undiminished lust for variety, particularly after the monotony of late winter meals. Having foods on hand that I can eat hot or cold as hunger strikes and combine with fresh produce are therefore ideal.
Tonight I'm taking tangy ham sülze, melting down the aspic with hot macaroni and combining the mixture with mayo, mustard, pickles and peas and hopefully ending up with a delicious ham salad to add to the evening's cold platter.
re: JungMann
It's almost 100 degrees in Va. today. Crazy! I'm refusing to cook. we will have C-BLAT salad ( cold cooked chicken breast strips, precooked bacon, avocado, heirloom tomatoes, and butter lettuce), along with some olive and sundried tomato pesto rolls I baked this morning. we'll finish with some fresh cherries and chilled canteloupe. (sp?)
Korean beef BBQ
marinating 4 hrs in:
br sugar
pear preserves
sesame oil&seeds
Panamanian chili mix
black pepper
crushed garlic&crushed ginger
Asian garlic noodles (hot)
Grilled asparagus
Home made soft flatbread
Dessert: Tiny Bites
I'm going to try to make French Dip Sandwiches tonight. Salads ready, and everyone is just looking so sad cause my cooking has almost come to a halt. I think I'll make that Crazy Coconut Pie, that I make in the blender and some fresh whipped cream.
I can't stop looking at cookbooks, I'm planning parties, bbqs, bridal showers, such ideas, but this back of mine I HATE IT! phew.
It is hotter than a pistol here, and we are going to have the asparagus and frisee salad with a poached egg and an anchovy vinaigrette for dinner. There's left over roast beef if anyone is still hungry!
Ain't no way I'm turning on anything hot for dinner making tonight. The home weather center reads 100 on my apartment terrace right now and it will only get worse before it starts to get better after dark. The massive heat combined with our woefully inadequate air conditioner and the late afternoon sun streaming into the windows of the dining and living and living area is a sure cooking deterrent.
Tomorrow, H and I will be housesitting for my sister and looking after my mom, niece and nephew in a larger, much more comfortable house. Dinner will be boiled gulf shrimp, new potatoes and corn with homemade cocktail tartar sauces to accompany. I expect I'll be grilling all other meals we have over the weekend.
Tonight the Fiancé tried to make Frikandel, but it didn't turn out so great. At all. He wouldn't even touch them.
So, I made up a quick steak stir-fry with water chestnuts, butter squash, snap peas and broccoli. I seasoned it with hoisin sauce, soy sauce, rice wine vinegar, garlic, sesame oil and dried red peppers. Served over a bed of fluffy white rice. It came out delicious!
re: Levaeria
re: ChristinaMason
I'm not sure really... He doesn't cook very often, but when he does it's usually wonderful.
He over seasoned them for one, they were very, very, very salty. Second, the mixture just fell apart when it hit the hot oil. I thought it was because he didn't use casings... I've only had Frikandel twice before, I think they had casings, but he swears they don't.
In the end, he made deep-fried, salty, potato-y ground beef.
He wasn't too upset though, the stir fry made up for it pretty well.
Well, we are in full swing with our June gloom, so while everyone else is basking(!) in the warmth, I am sitting here with two layers and an afghan on my lap! So my dinners may not appeal, we are doing comfort food this week.
Grabbed a lot of stuff at the local farmer's market today. Pints of strawberries, a 3-pak of blue/rasp/blackberries, apricots and plums, arugula, parsley & bloomsdale spinach. After school, son #1 has to do his last school project, an instructional video on making strawberry sorbet. So, that's our little project today.
Then. although I was planning on meatloaf leftovers for dinner tonight, instead I realized I thawed out double the amount of chicken I need. So I have 12 pieces of chicken to cook, dry brining with some salt in the fridge now, great. I know I should do fried chicken with them, but I am saving that for later in the month or the 4th, after I splurge for a 12-inch Lodge.
So I found something in The Splendid Table's How to Eat Supper that sounded really good, so I'm going to try the Oven Roasted Chicken Cacciatore. You roast the chicken legs with peppers, (I have red, yellow & orange) Kalamata olives (I have pitted!), tomatoes, (I have tons) red onions, garlic and lots of fresh rosemary & thyme. Will mix the roasted vegetables with cubed & toasted Asiago bread from the g-store. Ans serve over the fresh spinach. Dinner's done.
re: Phurstluv
re: Phurstluv
Your meals always sound so good. I adore Chicken Cacciatore, that whole menu sounds fantastic..
You know since I've had this little problem, I had my husband buy the big pack of boneless, skinless chicken breasts. I really don't have any craving so what I had him do is buy me those large burrito wraps. I roasted a few of the breasts, just simple.
nd then for my lunch I make a wrap with romaine (i wash and dry, cilantro, carrots, cukes.and apple. I make a schmear of get this, The low fat MIracle Whip and Sriracha sauce. Drizzle that tasty Kraft asian low fat dressing on it and a little bowl to the side just in case. I've eaten them every single day for lunch now for 2 weeks. I had made extra Fajitas with peppers and etc for them, and he's adding cheese and rolling them up and he's happy. The little ones love everything and anything so he takes care of his meal. I am hooked on those wraps though. Maybe I'll lose some of this darn weight. Unlikely if I can't walk around. CRAP.
re: Phurstluv
I am intrigued by that twist on the cacciatore. I make Mario Batali's cacciatore with lots of mushrooms, some celery and onion and pancetta, his basic tomato sauce (with thyme), my homemade stock, rosemary, garlic. I brown the meat and then braise in the liquid until the meat falls off the bone, and serve as a stew. Cozy. The one you're trying is more of a dry roast -- no liquid?
re: twilight goddess
Yes, this one is roasted, which saves the browning step. I didn't but you can broil the chicken a bit to brown it more, next time I might use the convection for a bit, but it browned up just fine. You season the vegs with garlic, fresh herbs, evoo and red wine. And after it's cooked, you season with fresh lemon juice over the top. It makes it's own sauce as it roasts, since the tomato pieces tend to melt and you have the chicken schmaltz which adds richness and flavor. It was very easy and tasty. I would like to try Mario's, but maybe after summer, this is much lighter, I would think.
re: twilight goddess
It was overcast earlier, but it has burned off nicely and I am glad to have my workout out of the way so I can enjoy a long evening outside reading and gardening.
Dinner will be a Vietnamese bun, with shrimp and lots of cucumber and herbs. I have an abundance of peppercress to harvest, so that may go in the bun too.
I am trying not to freak out over my lack of work lately and just enjoy this early summer vacation. I will be looking to the pantry and the freezer for inspiration and to save some pennies, hence the bun idea.
The cat will still be spoiled.
re: rabaja
What herbs are you using in the bun, rabaja? That sounds so good. I had a lobster 'slider' a few days ago, but it didn't quite hit the spot, but it was poorly executed, and now I can't stop thinking about how good it *could* have been.
Don't freak out. You're too good in the kitchen to be left relaxing for long. Spoil that cat. ;)
re: onceadaylily
OadL, you are too kind :)
The sun made me lazy and dinner turned into three tacos from my local taco truck (LA Bamba, it's the best) which was really budget friendly considering the tacos are $1.25 each.
So, the bun is on for tonight. I will pick mint and chervil from the garden, maybe some basil if it grows in todays sun and head to my tienda down the road for some cilantro.
It's supposed to be 80 today, which will be lovely, so I may fire up the grill after class and grill the shrimp and some chicken too, for tomorrows dinner.
We shall see, I notice my big plans seem to fizzle out quite a bit in my old age...
re: rabaja
"We shall see, I notice my big plans seem to fizzle out quite a bit in my old age..."
Tell me about it. I spent the whole day doing laundry and cleaning the apartment, and now I'm procrastinating with the remainder of the day's cooking plans. Nice mix of herbs you're contemplating though. My market had NO cilantro last trip. None. Weird, as they always have an fairly large bin of it. grrr.
re: rabaja
Peach cobbler and homemade vanilla ice cream. The cobbler is the batter kind, a recipe I got from a co-worker, who called it Lazy Pie. The peaches needed nothing nothing more than a little sugar and a few scrapings of nutmeg.
Dinner tonight came mostly from the famer's market. Grabbed a fresh baguette and some local merguez sausage, which was grilled and topped with caramelized some vidalia onions, a schmear of dijonnaise and some mesclun. On the side, some pattypan and light green squash (also from market) sauteed with butter, shallots, onion, dill, and seasoned salt. A salad of grape tomatoes and farmer's market cucumbers tossed with syrupy aged balsamic, olive oil, a splash of champagne vinegar, and some basil from the container garden. DH made a peach sangria to go along with.
Tonight was Thai style fish curry and spring greens & green apple salad with nuoc cham dressing. Didn't realize how much I'd missed the stuff until I took a rare second helping.
Been apartment hunting for a while and finally found our new place, but it's got electric burners. I'll be optimistic and tell myself I look forward to the challenge of re-learning how to cook on them. :)
re: inaplasticcup
re: mcel215
Gladly, mcel. :)
Last night was an exercise in fridge cleanout and approximation (as I live in a relative culinary sticks until next month - YAY!!!). So it's not super authentic, but it turned out pretty tasty. Also, I used a little too much liquid (in an effort to use up the last of this week's chicken stock so rather than adding the corn starch slurry I did, you may just opt to use less liquid and adjust the fish sauce and lime juice accordingly).
Serves 4 over steamed jasmine rice
For the veg...
- half a red bell, julienned (on the bigger side)
- half a green bell, julienned the same
- half an 8 oz. can of bamboo shoots
- 6 or 7 crimini mushrooms, quartered
- 2 small russet potatoes (about 4 inches long), cut into 3/4" squares
- 15 stems cilantro, torn into 2-3" segments
- 1 habanero, quartered (for steeping)
For the base...
- 5 shallots, thinly sliced
- 4 garlic cloves, minced
- a 2" segment of ginger, peeled and julienned
- 1 Tablespoon tomato paste
- 1 Tablespoon curry powder
- 2 cups UNSALTED chicken stock
- 1 cup coconut milk (which was VERY heavy on the cream, so you may even take one of the 16-ish oz cans, skim all the cream off the top and then spoon in the water to make the rest of the cup)
- 3+1/2 Tablespoons fish sauce (start off with 2+1/2 - fish sauces vary in saltiness)
- 2 Tablespoons fresh lime juice
- 1/2 Tablespoon brown sugar
- 10 to 15 thin strips of lime zest (last night's sub for kaffir lime leaves or lemongrass)
- 1 teaspoon corn starch, slurried in 1 to 2 Tablespoons water
- I also added 2 tilapia filets, cut into 1 inch cubes (at the end)
1) Saute the bell peppers, cilantro, mushrooms and potatoes with a neutral flavored oil over high heat and set aside. (This will help them retain their shape and texture during the simmer. I did the peppers with the cilantro and the mushrooms with the potatoes.)
2) In about 3 Tablespoons of oil, saute the shallots and ginger until the shallots are translucent and some bits golden brown. (3 to 5 minutes)
3) Turn the heat down to just above medium. Add in the garlic, tomato paste, brown sugar, and curry powder and saute another 2 minutes or so to caramelize the tomato paste.
4) Stir in the vegetables to coat with base and saute another minute or 2 to further layer flavors.
5) Add the chicken stock, fish sauce, lime juice and simmer over medium heat for 5 to 7 minutes.
6) Add in the coconut milk/cream, habanero and cornstarch slurry and simmer another 5 to 7 minutes.
7) Add in the fish and simmer another minute or so until the flesh has just turned opaque then kill the heat. (You probably already know the fish will go from done to wrong very quickly. :) )
Serve over steamed jasmine rice. We had a plate of extra fresh cilantro, lime wedges and chopped habaneros on the side for garnish.
I added a few more pics of the cooking process in case that helps (and also so you can see how thick the coconut was).
Hope you like. :)
Crispy tofu stir fry with broccoli, mushrooms, shallots, fresh ginger and garlic. Sauce of soy, rice wine vinegar, mirin, brown sugar, and huy fong chili garlic sauce. Sprouted brown rice on the side. For dessert, I have mango, blackberries, and cherries to choose from...
Haven't cooked for a loooong time - after the condo was flooded and the floor ripped up, haven't really felt like going into a cement-floored, dusty kitchen.
fish tacos
with sauce made of:
chipotle sour cream/yogurt/lime/mayo
filled with cabbage/radishes/slivered carrots/scallions
mashed refried pintos [in the pressure cooker now] with bacon and jalepeno sour cream
more tiny bites from last night
I'll have water, the men will have diet somethings
Two weeks ago, the boyfriend asked me if I had room in the freezer for grapes. I said I did. He then became VERY put out that I did, in fact, freeze said grapes. Apparently the seeded grapes looked better than the seedless, which meant that he wanted them just refrigerated. He said he thought I would 'get that'. Ah, he makes me laugh. So, now we have seedless grapes in the freezer, and freshly thawed seeded in the fridge. And he no longer wants the seeded grapes, so part of today will be spent making some sort of chutney to be used later this week. When I told him of the plan, he said, "Once again, they're called SEEDS, and I don't want to eat them!" I shot back, "It's called cooking the stupid grapes and then running it through a MESH STRAINER to get rid of your damn seeds!" I have never in my life made a grape chutney, but my back's against the wall, people, and it must be done. And then worked into a dish. Too bad I don't eat pork, because I hear pork and grapes are fantastic together.
WFD is yet another exercise in frugality. I have a ton of leftover bagels, so I'm making bread pudding. I have a mix of garlic, plain, and sesame bagels, that are going to be cubed, oiled, and baked before being tossed with the eggs, cream and parmesan, and a sauteed mixture of mushrooms, onions, garlic, green and red bell peppers, and maybe some basil. There will be salad, and leftover green beans to go with. The green beans were only lightly cooked, so I might toss them in a roasting pan to reheat.
It dropped down into the sixties here (and rumor is it will be in the fifties by nightfall), so turning the oven on is, once again, a pleasure.
re: onceadaylily
re: onceadaylily
Oh. oadl, that's quite the dilemma! The granita is a good idea. Or can you use them with fried fish or chicken? As a fresh relish, not necessarily cooked. There's a place that makes fish tacos with grapes, supposed to be delish. Or can you use the strained puree as a tart spread or filling? Or just freeze them too and throw them in a pitcher of sangria. Sounds like you need some! ; )
re: Phurstluv
re: Breadcrumbs
They've been frozen and thawed, and might suffer from a refreeze. I've leaned toward a grape-herb-lemon-balsamic vinegar thing with this batch, destined for fish. Fish tacos ain't a bad idea. Phurst, do you know if that place uses it as a marinade, or use it to dress the taco, and what other components they pair it with?
The bunch of grapes that are currently living in the freezer seem to be becoming more and more 'mine'. I think the boyfriend would like the grapes in sangria. These are all great suggestions. I can see grapes making a more regular appearance on my market list. :)
Tonight's meal is inspired by our desire to sit out on the deck and sip on a margarita while enjoying this (finally) warm weather!
A roasted tomato poblano salsa and nacho chips to start followed by fresh soft tacos w grilled chicken, green chilli salsa and grilled onions. Alongside we'll have brown rice w roasted poblano, spinach and fresh cheese.
Rhubarb compote w a light vanilla custard sauce for dessert.
Happy dining everyone!
Crab Louis. A delicious retro classic served with Carr's cracked pepper water crackers. Dungeness-i-licious! (and cool)
re: shecrab
I'm making shrimp Louie tomorrow out of the leftovers from tonight's shrimp boil (Gulf wild shrimp)! I made a lobster Louie last weekend with the remains of a lobster feast from the previous night. I love a good Louie salad. It may be retro, but it still tastes as good to me today as it did 25 years ago.
Recipe writing/testing repeat tonight - picadillo empanadas, Southwestern style vegetable chicken soup, and some peaches (tossed in a little sugar and a pinch of salt - they were incredibly flavorful, but not so sweet) with mint and feta.
Fridge cleanout Friday tomorrow and there's not much left to work with... :|
re: inaplasticcup
re: inaplasticcup
re: Breadcrumbs
I've become a fan of her blog, Breadcrumbs. http://ridiculoushungry.blogspot.com/
This dish (spicy Thai seafood stew), in particular, looks just wonderful: http://ridiculoushungry.blogspot.com/...
re: onceadaylily
Holy cow, lily. You know how some days or weeks you just keep plugging along but doubting if what you're doing makes any sense or has any value? I've been feeling like that a bit lately, and I can't tell you how grateful I am for your encouragement.
Sometimes these little kindnesses are so crucial in keeping a person going.
re: Breadcrumbs
Thank you for the kind words, Breadcrumbs!
I am working on a cookbook and I'm still floundering a bit on overall focus/theme, but I'm plugging away at the exercise of writing recipes in the meantime and hoping I stumble on an idea or suggestion that is useful, fits my approach, and hopefully even entertains a bit.
I must say I have a much better idea of the impact of a certain measurement of an ingredient than ever before, and it's been a really educational and beneficial exercise. So much so, I think every good cook should do it.
As a home cook, if you have any advice or pitfalls that you think I should heed or avoid, your input would be very much appreciated. :)
Some gorgeous cooking going on here (Chowhound) these days. The temp dropped from 101 yesterday to the 50's today with a strong wind and tons of rain earlier. I actually had goosebumps today! Yikes!
So tonight was meatloaf with mashed spuds & brussell sprouts. Strawberry shortcake for pudding.
Finally had a little more time to cook this week. Over the weekend I had friends over and decided to cook Spanish. I made some of my favorites from Penelope Casas' books. Prior pics and reports here:
Menu was:
Hipocras (wine spiced with fruit, cinnamon, ginger, cloves, nutmeg) - "La Cocina de Mamá".
Tapas: Empanadillas with a ground lamb/pine nut filling and Huevos Duros en Alino (eggs with a parsley/garlic/olive oil sauce). Eggs from "Tapas"
Entree: Fideua con gambas (toasted fideo pasta baked with shrimp) and Ensalada Mora (salad with cumin/smoked paprika dressing) - dressing from "La Cocina de Mamá"
Dessert: Tarta de Santiago (Almond Cake) "Food and Wines of Spain".
No pic of entree, but this is from a prior time: http://www.chow.com/photos/532919
re: Rubee
re: Rubee
Rubee what a spectacular, enticing meal! Just beautiful. I'm interested in your P. Casas books. Would you say she has the best Spanish cookbooks?
I have a few Spanish books on my shelf ( a couple of Tapas books , a book by J. Andres of whom I'm a big fan, I also recently acquired The New Spanish Table. I have Mario Batalli's Spain book and, 1080 Recipes which I admit I haven't even given a second look since it underwhelmed on first pass). I'd love to hear your recommendation.
re: Breadcrumbs
Thanks everyone!
Inaplasticcup - it's a flourless cake made with whipped egg whites and ground almonds. Not too sweet, and nice and moist. Recipe link here:
BC: I do love her books. My favorite is probably her Tapas book, but I've had good luck with the others too.
Last night I tried a new recipe I came across on Allrecipes.com for Curried Chicken with Mango rice. Sadly we did not care for the chicken at all, it was really lacking something to make it pop (perhaps a smidgen of brown sugar?) and I felt it was heavy on the salt. The rice on the other hand was quite good and the mango provided an interesting touch of sweetness to it. Here is a link to the recipe for those who may want to give this a try:
re: cookinforcash
Here is an amazing curried chicken... Nigella's Chicken Mughlai. Make it the day before, as she suggests. Cumin, coriander, cardamom pods, ground almonds, cinnamon, bay, cloves, cream, Greek yogurt... the deliciousness goes on and on. I do not care for raisins, but at times I add an alternative dried fruit. Why not dried mango?!?!? I like the chicken thighs here = succulent.
I cook a lot, lot of chicken dishes and this is one of my all-time personal favorites of the many that I make. If you have access to an Indian grocery, you can compile the spices for your pantry, you will have them for all kinds of fun in the future, and the flavors will definitely *POP* (and you don't have to use a premade curry powder). I do toast and grind my own garam masala, and I can give you a recipe for that if you want too.
re: twilight goddess
Thanks for sharing, I cook a lot of chicken dishes as well. And I am always on the look out for new ones. And I have an Indian Market across the street from me, so I can get the ingredients I don't have on hand.
Also, I bought cardamon pods already from them, but Nigella didn't state which to use. Do you use green or black, and do you have a preference?
re: twilight goddess
re: cookinforcash
You can also make a delicious pot of chai from the assembled goodies in the pantry, with your cardamom, cloves, cinnamon stick, some fresh ginger.... mmmmm.
re: cookinforcash
Hey, that's my recipe! LOL It's patterned after another recipe I had a long time ago where the rice was curried and the chicken only slightly dusted with the seasonings and I thought the chicken needed more oomph. I also wanted a bit of sweetness in the rice and added the chopped mango to the rice and put more of the seasonings on the chicken, and ended up posting it up on Allrecipes.com a few years back.
Perhaps use the brown sugar mixed in with the curry powder instead of into the rice mixture if you want something else on the chicken?
And I'm curious - a 1/2 tsp. of salt for 4 servings (1/4 tsp. for the chicken and 1/4 tsp. for the rice) was too salty for you? I use homemade chicken stock, which has WAY less salt than store-bought broth, so maybe that's the difference?
Sorry you didn't like it as much as I did when I posted it. I don't cook Indian food (and yes, I know this isn't Indian by any stretch of the imagination) but it did the trick for me when I created it.
re: LindaWhit
I did use store bought stock, but the reduced sodium kind. Due to blood pressure issues salt consumption here has gone way down so perhaps as a family we are more sensitive to salt than normal. I did think of adding a bit of brown sugar to the chicken if I try it again. Thanks!
I'm gonna re-purpose a few ingredients and make empanadas tonight.
The dough from last nights bread is in the frig so I'll use that for the wrapper part.
What will get used is chicken, alfredo sauce, broc and shredded cheese
Green salad with radishes/carrots/cukes/celery/tomatoes. . . lemon vinaigrette
re: shecrab
I think we are thinking alike, shecrab! I am also making BBQ, chicken legs this time, probably in the oven, since the DH isn't due home for a bit, and the little one and I need to eat!! I hate cleaning and lighting the grill, probably the only downfall of having a charcoal grill.
I made cole slaw earlier, with red & green cabbage, carrots and green apples. Will dress as usual with a mayo-cider vinegar dressing. Still trying to get the boys to eat cole slaw. How can you not like the slaw ; )?
And I made an outrageous pan of macaroni & cheese, from once again, The Splendid Table How to Cook Supper book. Called 21st century mac & cheese, but of course , I altered it, using about 5 oz of a bacon pimiento cheese spread in for the cream cheese. It was a touch spicy, so I didn't add the red pepper called for. And it's thickened with whole milk & an egg. Made a lot of sauce for 1/2 lb of penne, so I saved about a third of it for another use, later this weekend, sauce tastes yummy, this may be a winner.
Also made a shortbread crust for the fridge, to make mini plum and apricot tartlets this weekend. Hope they are tasty and to have pics.
I've had time this week to revisit some past COTMs. Tuesday night I made Claudia Roden's "New Style" Shish Barak (phyllo coils stuffed with ground lamb and pine nuts with a yogurt sauce and mint oil). It's from Arabesque, one of my favorites.
Tonight will be Cajun - Barbecued Shrimp from Paul Prudhomme's "Louisiana Kitchen". I''ll shell the shrimp and serve it over spaghetti.
Details and recipe link for the shish barak
Fridge cleanout Friday resulted in an Asian-esque noodle salad using up our leftover spaghetti, orange bell, red cabbage, green onions, spring greens, cilantro, mint, Korean BBQ marinade with some added lime and oil as dressing, and, don't laugh now, but, HOTDOGS. (It was that or ground beef, and it was easier to throw the hotdogs in the pasta water than cook the ground beef.)
We're headed up to Orange County this weekend, so I'm looking forward to getting some really good croissants, tarts and macarons at one of my favorite patisseries. We don't have one of those out here...
Last night's dinner was OUT at my favorite tapas restaurant with a friend. The bartenders reminded me it had been exactly 6 weeks since I had been there. I reminded THEM that I had moved 7 weeks ago and was still busy painting. And I was poor. :-)
My friend, and I had sangria, of course, and we shared roast duck with berry sauce, grilled whole salted langostinos, grilled baby lamb chops with peach sauce, and swordfish skewers with grapes and onions. Dessert was their wonderful Fresones - giant strawberries dipped in sherry batter and fried, and served with a crema catalana and a strawberry sauce, with a scoop of locally made vanilla ice cream. And some Licor 43. I LOVE this place. :-)
Tonight will be something home-cooked - it's a rather gray and dreary cool day, and I do need to make some dishes for my Mom's freezer, so I think I'll make a double batch of macaroni & ham & cheese - some for me, more for her in small containers - and maybe I'll start some stock in the crock pot so I can do something with that tomorrow.
re: LindaWhit
re: inaplasticcup
re: inaplasticcup
These strawberries have become a regular spring/summer item as soon as they can get them. They had them about 6-8 years ago as a single month's special dessert, and all of us regulars demanded they be brought back as soon as they could! LOL Very very large strawberries, stems left on (the batter doesn't cover the tops of the strawberries). A quick fry in the light sherry batter, and they're done. The crema catalana swirled with the sauce (either strawberry or raspberry) is SO good with the berries!
Bought some of the last local white & green asparagus, which will be cut into 2" pieces, blanched for a few min, then stir-fried with sesame oil, soy sauce, and lime.
Not sure about the sides. Maybe some of that hot-smoked salmon I got at the market today (100g - 3.29 € -- crazy expensive, but so, so, SO good), and a salad.
Now that the EHEC scare is over, I'm going all nutsoid on the raw veggie front :-D
I was going to make spicy pumpkin and tomato soup, but the boyfriend said he'd rather have black bean. He is having a miserable time at work, so I'm giving way. Rather than doing a simple black bean, I think I might make it spicy, and go very heavy on the peppers, onions and garlic, deglaze with some beer (I might add in some soyrizo, and make it more of a stew). Sour cream, limes, avocado, cheese will be available for garnish, and quesadillas (sharp cheddar and green onion) served along side. Once I've swirled the sour cream in, and started squeezing the lime juice over my bowl, I'll be happy enough that this is WFD, I'm sure.
I just need the temperature to come up fifteen degrees, so I can finally open the windows and paint my sun porch without freezing, AND then be able to enjoy pumpkin soup and grilled cheese for dinner. as a reward.
Last night's dinner was Prudhomme's spicy Barbecue Shrimp over pasta (butter, shrimp stock, Worcestershire sauce, beer, garlic, cayenne, thyme, rosemary, black & red pepper, salt, oregano). I cut down on the butter, and halved the black pepper and cayenne and it was still plenty spicy for us; perfect amount of heat.
A friend came over for dinner last weekend and gifted me with a whole bag of goodies from a fancy food show. I have a chicken marinating in the Ginger People's Ginger Sesame Marinade, so will roast or grill that either tonight or tomorrow. I also just got back from the Korean market (Asiana in Glendale, AZ for locals) and picked up things like gochujang (red pepper paste), kimchi, sweet potato starch noodles, and rice cakes. I'm thinking maybe japchae and/or bin dae duk (pancakes) this weekend.
re: Rubee
re: onceadaylily
I love the chewy texture (pic below of what they look like in the package I bought), though have really only had them in stir-fries like japchae:
re: Rubee
re: inaplasticcup
re: Rubee
re: inaplasticcup
Will do, though for lunch today I ended up having the jap chae since I didn't get around to it last night. I made it vegetarian with dried shiitake mushrooms, egg, bamboo shoots, fresh red chili, Chinese chives, carrots, and onions, and seasoned with soy, sesame oil, sugar, salt, toasted sesame seeds, and garlic.
re: Rubee
re: Rubee
I just bought a package of sweet potato noodles when I was at Ranch 99 a couple of weeks ago, and NOW I know what I'm going to do with them, thanks Rubee!
I know I've eaten them before, but don't think I've worked with them. That Jap Chae recipe will be a great starting point, and also a nice way to use up my farm stand and garden haul.
I think I'll add some stir-fried shrimp or ground meat of some kind as well. After all it's Sunday Supper and I plan on spending the day at home gardening, cleaning and cooking.
Wasn't I just complaining about too little work? Silly me. Two days of catering and I am so thankful for this lovely day off. It's a clear sunny day and supposed to hit 78F in these parts.
Today is cool and rainy, so it is the occasion of eating up the rest of the wintery food that has been hanging around the refrigerator and freezer. First will be a frisee salad with the rest of the duck confit. I will make a mustard vinaigrette to serve with that, and I will be happy to get that crock out of the refigerator. For our main, we will have the remains of a fish soup that we will use as a pasta sauce over linguini with the addition of some tomatoes and some red pepper flakes. It's not that cool out, but 60 degrees is a LOT cooler than 100, so all these wintery foods are sounding good!
It's summer (sort of, temps are in the 60's today). Time for boiled lobsters yet again here in Southern New England. Corn on the cob on the side. Sparkling wine to wash it down, Neil Young on the box. As usual, leftovers will go towards lobster rolls and bisque.
I thought summer would never arrive.
BBQ glazed meatloaf sandwiches on toasted garlic bread rolls, mine & the Mr. 's with smoked gouda cheese, arugula & curry ketchup, our new favorite condiment (since we went to lunch today at a beer garden that served delicious exotic sausages, huge burgers for the kids that they finished and great fries and beers).
Sides are leftover 211st century mac & cheese made w bacon pimiento cheddar, it is delicious and now I have to keep this uber expensive cheese in the house. Or there's mashed potatoes or cheesy risotto as well. A mixed green salad w asago bread croutons.
Finally completed the sorbet taping project. Still have the shortbread dough in the fridge, but I'm up at the pool now watching the kids, so dessert will have to wait, we have fixings for sundaes and cones.
Tonight was a Japanese/Korean-inspired dinner of ribeye tataki, Japanese cukes tossed in some salt, sugar, minced garlic, vinegar and oil and sprinkled with toasted sesame seeds, miso-esque soup made with dwenjahng (Korean soy bean paste - a little more pungent and funky) and a little steamed short grain rice. Now munching on some amazingly fragrant and flavorful mangos and strawberries.
My 10 year old helped from start to finish without being asked or reminded to stick around, which made big happy of me... :))))
Pizza for dinner tonight. A store-bought sourdough crust (which I haven't had before; hope it's good), roasted red pepper sauce with a hefty dash of Aleppo pepper to give it a bit of oomph, chopped cooked chicken and broccoli, dotted with some fresh mozzarella and a sprinkling of Parm-Reg.
At least I think that's what it'll be. That's what I'm planning right now. Five hours from now? Dunno. :-)
Just finished roasting 4 red bell peppers, so I *know* that will be the sauce at least. I'm in a bit of a Crankypants mood, as I've made TWO calls about the non-delivery of the Sunday paper (despite two others on my little side street in the complex having received *their* paper 3 hours ago!) and I still don't have it. And my sister's coming up to help paint trim. I didn't really want anyone here today, but I can't turn down an offer to paint trim now, can I? ;-) So my Happy Smile Face will be on while she paints trim in the half-bath and I do kitchen organizing.
re: LindaWhit
Lately, I've been putting roasted red peppers on and in so much of my food, and I love it on pizza. The boyfriend never wanted me to put it on, but the last pizza night, he and his daughter were doing meat pizzas, so I was able to put whatever I wanted on mine. He stole a piece, and loved it.
Keep smiling, lady. And then send your sister over to my place tomorrow. ;)
re: onceadaylily
Well, luckily there was NO painting done today. My sister walked around playing interior designer (colors, furniture types, where the pretend furniture would go, etc.) and we did a lot of web searches for appropriate furniture I was interested in.
And then we just talked about "stuff". As she left just after 6pm, she walked down the driveway saying "I had fun painting!" Yeah, right. ;-) Ahh, well - didn't want to do it today, and it'll most certainly be there NEXT weekend, right? ;-)
And I LOVE LOVE LOVE roasted red peppers - chopped, in sauce, on pizza and countless other things. Glad your boyfriend is changing his mind on the wonderful world of RRP. :-)
Oh - and I never *DID* get my Sunday paper. So I'm still P.O.'d about *that*.
I did a "summer ratatouille" over penne last night -and it was terrific! I did much lighter flavors so it was a bit of a riff on ratatouille, actually. Easy- onions, garlic, tomato, red peppers and cubed eggplant, sauted together with a cup of Sherry (!) and a spoonful of tomato paste. Added some basil and oregano. Then served it over penne, topped with shaved parm and minced oil cured olives and fresh parsley. It made a heavier, more "wintery dish" into a very summery but hearty, meatless meal.
Another cool-ish day here so we took full advantage and got some yard work done so we needed a dinner that wouldn't require much attention. I picked up a lovely 5lb chicken from a local poultry farm yesterday so we decided on a "Pollo alla Porchetta" (Chicken in the Style of Pig) - a recipe I'd flagged from 1,000 Italian Recipe by Michele Scicolone. This will be served w some Roast Garlic Mashed Potatoes and some grilled asparagus and mushrooms w parmesan. To start I have a selection of veggies & olives from an antipasti bar at a favourite Italian bakery along w some fabulous fresh Italian bread. . . of course! If there's any room left in our bellies, I just happened to pick up some house-made Orange-Anise gelato from an amazing little take out spot on my way home! Buon Appetito to all!
re: Breadcrumbs
Oh that sounds simple and divine., bc, enjoy everything!!
We are also enjoying a coolish gray day here, again. So a seasoned flank steak was thawed and is marinating in the latest standard here at the Phurstluvs - oil, soy, red wine vinegar, mango chutney, chopped onion & garlic powder. It will be grilled and slice thinly.
Contemplating a bbq or scalloped potato recipe. Spinach & romaine salad with buttermilk ranch w fresh herbs. Wanted to do my fried tomatoes recipe but it just got too late in the day with still more chores ahead. Made another batch of the boy's sorbet, and then, this fresh fruit plum & apricot tart fir dessert too. I would consider myself productive today..
re: Phurstluv
re: Phurstluv
re: Phurstluv
re: LindaWhit
Oh, my I'm blushing, thank you all so much. It's a shortbread crust made with almonds from my latest The Splendid Table's How to Eat Supper. There is apricot preserves brushed on the cooked & cooled tart crust, then the fruits and a wee bit more brushed on. I then baked it for 20 mins at 350, after the shot, of course. We'll see how it tastes, but I reckon it's better than a sharp stick in the eye, and nothing a little vanilla ice cream and warmed caramel sauce can't fix!!
re: Breadcrumbs
re: Breadcrumbs
That looks and sounds so good. I'm linking to the recipe for future reference:
re: Breadcrumbs
re: Breadcrumbs
re: Breadcrumbs
re: ChristinaMason
Thanks CM. I don't think you'll regret that purchase at all, I've become a fast fan of Michele Scicolone's recipes. I started out w her Antipasto Table book and was so impressed w everything we tried that I started picking up some of her other books. I've now given 1,000 Italian Recipes a permanent spot on my small kitchen shelf (right beside the Antipasto Table) since there are just so many recipes in both books that appeal.
btw, I had to buy 2 new bookcases on the weekend and even to my surprise, they're almost full! Between my cookbooks and mr bc's albums I'm surprised we have room to move around!! Don't be surprised to see us on Hoarders some day!! LOL!
Lobster rolls (leftover lobster meat from last night's supper lovingly extracted from their shells), corn on the cob, beer for me, wine for Deb. Homemade raspberry cake for desert. It was a good day in the Bronx (Yanks won).
ABout a week or so ago, the DH came home from the restaurant depot with a sack of red peppers. He doesn't love red peppers (I do), so I was surprised to see so many of them. Then I saw a smittenkitchen.com recipe for roasted peppers with mozzarella, and I decided to make it. The peppers were roasted (I did mine on top of the stove right on the burner), cut into thin-ish strips, and marinated with red wine vinegar and chopped garlic. Usually when I marinate peppers, I use olive oil and smashed cloves of garlic and then serve the peppers with anchovies. When I tasted the peppers, I felt that they were too acid, so I drained off the vinegar and added olive oil and chopped pieces of anchovy. It was much more delicious, but none the less, they continued to languish in the refrigerator in search of a meal to be eaten with.
Last night we were having lamb chops, and I raised the possibility of the marinating peppers as some sort of side dish or starter. My husband suggested I make some pizza dough and he would grill the pizzas right after cooking the lamb chops and putting them in the warming oven to rest. I made four small pizzas, he put them on the grill, flipped them, put mozzarella and the marinated peppers on the top, and served a couple of small wedges to each of us. Nobody wanted the rest of the dinner -- the pizzette were so delicious everyone wanted more. But dinner was already cooked and we had anticlimactic lamb chops, potatoes sauteed with red onion, and broccoli. Bring on the pizza making! Summer cooking solved!
Spatchcocked Cornish hens on the grill,braised fingerlings, bacon and green beans, strawberry spinach salad, homemade rolls and peach -blueberry cobbler southern style!
Saturday night was keema curry (ground lamb, peas, mint) from a favorite Indian book (The New Complete Indian Cooking Course), cucumber raita, nuked poppadums, and whole wheat pita. I love this dish and he doesn't, so I don't make it as much as I could eat it.
Sunday was a homey roast loin of pork (on the bone, so much better than boneless), potatoes mashed with butter and buttermilk and rehotted up in the oven, wild arugula salad and boiled artichokes with yogurt and shallot dip. The pan drippings looked so scrummy that I broke down and made gravy, something I very seldom do. I'd forgotten how much I loved pork gravy.
Threatening to use the leftovers to make that most Canadian of dinners, hot pork sandwiches, properly served with mashed potatoes and frozen peas - that would make a nice supper tomorrow evening, it's supposed to be quite cool. YAY!
Trying yet another new chicken skillet recipe tonight. This time it is Balsamic Chicken with thyme. This time I'm going to half the amount of salt called for (3/4 tsp.) from the get-go and use homemade stock. Coat boneless skinless chicken breasts in flour mixed with salt and pepper then brown them on both sides in hot olive oil. Then cover and braise them in chicken stock, balsamic vinegar, sliced red onions, and fresh thyme leaves.
Friday night we had a play to get to, so dinner was a quick salad of seared sirloin steak over mixed greens, caramelized onions, cucumber, grape tomatoes, and a little grated cheddar, topped with (bottled) chipotle-lime dressing. Sauteed asparagus with rosemary on the side. A good 10-min. meal.
Saturday dinner was had out and about. Highlights included Korean tacos and a shrimp salad roll.
We were both busy last night, so dinner was kind of an afterthought: roasted (skinned) chicken legs with bbq sauce, sauteed dandelion greens with garlic, raisins, OJ, and soy sauce (almost unbearable bitter, even with boiling first), fried okra (from frozen), and Spanish rice. A Rogue OREgasm estate ale, which didn't necessarily live up to its name, but was still good.
Tonight will be another seared-protein salad, this time with sesame-crusted tuna. Not sure about sides yet---maybe roasted fingerling potatoes.
re: ChristinaMason
re: Phurstluv
Tacos were from a local food truck that was stationed at a bluegrass fest we attended on Wednesday. Yummy, though the shrimp roll stole the show.
I ended up making wasabi mashed sweet potatoes (with buttermilk, a little cottage cheese, and a couple white potatoes for balance) for our side tonight. The salad was kind of a kitchen-sink affair (my favorite): mixed greens, blanched asparagus, grapes, red bell pepper strips, grilled onions, scallions, grape tomatoes, and a sesame-ginger vinaigrette. Seared sliced sesame tuna on the side.
To drink, we split a White Hawk IPA (from Mendocino).
My man is in the kitchen now making quark. It's been kind of a random food week.
After a few nights of ordering in from our favorite Philly cheese steak place, I'm back to cooking. Tonight, we had chicken breast stuffed with a cheesy sun dried tomato filling and a side of garlic mashed potatoes.
The fiance said it was the best stuffed chicken he's ever eaten, which was huge for me. He's traveled quite a bit and eaten a lot of wonderful food. Now, if only I'd written down what I put into it! That's my problem when I cook, I never use recipes on the dishes we like the most. I typically just toss together something from what we have on hand, taste it as I go and then... Dinner.
Oh well, he knows not to ask for the same thing twice, it always comes out different. But, as of tonight, I'm considering writing this stuff down! lol.
re: Levaeria
I agree, Levaeria, that recipe sounds like a keeper, and I do the same thing sometimes, too. But then I keep myself awake at night, trying to remember everything and the sequence, etc. So now I do. Somewhere. Either on paper or pc, but eventually everything ends up on the hard drive, so I can find it when I need it!
Well, tonight I have seven smallish Idahos in the oven baking. And that's about it. We'll make do with leftovers since we have a function to attend, the last Cub Scout meeting, where there's ice cream and dodgeball, and my boys are AMPED!!
BBQ chicken salad for me (the kind over fresh spinach w leftover corn, carrots onions & peppers) w some bbq ranch dressing ( I could drink the stuff, even though I'm not supposed to eat it!) The boys have a choice of meatloaf slices or leftover steak, to go with said potatoes, corn & some salad. Sucks to be them! And with the leftover potatoes, I'm going to bake/stuff the larger ones and peel & quarter the smaller, and mix all with the leftover cup and a half of the rich bacon-pimiento cheese sauce I saved since I have no more elbows. And that will be my guilty pleasure for the rest of the week. Which will be stressful as it's the last week of school AND my MIL is coming. I'll need it!!
I finally got around to making the bindae duk (Korean pancakes made with mung beans) I had planned for this weekend. Details are at link below. Ingredients included ginger, garlic, sesame oil, scallions, kimchi, ground pork, onion, and fresh red chili. I had planned a roast chicken tonight, and these for a late lunch. Instead, we finished off the whole batch and they turned into an early supper since we're too full to eat again. ; )
Tonight was penne with Italian sausage and sauteed mushrooms along with a basic spring greens and tomato salad with balsamic dressing (with a splash of soy for added umami).
The Man has begun taking my food pics for me with his fancy cam, and I am at a crossroads over picture processing. I love the resolution of the really good camera over my point and shoot, but I don't care for the over the top processing (IMO) of pics run through PhotoShop and LightRoom for a number of reasons, some aesthetic, others philosophical.
But I understand that they can be quite appealing to the eye. Any opinions?
re: inaplasticcup
re: inaplasticcup
Your pics are great, let the Man know. I don't edit my pics either, I just use my i Phone, not the best camera in the world. But if you're truly serious about blogging, etc. a killer lens is what you need, and a decent digital slr, to make it less painful. But you will always have to deal with the editing software.
Oh and food look awesome, too! Love the addition of soy to the dressing, will have to remember that for next time.
re: Phurstluv
Evening, Pl! I'll be sure to tell him you like the pics - he'll be very pleased. :)
Your advice is timely as I think I'm coming to the same conclusion about the quality of pics I'm going to need to continue on with the blogging and the e-book. Thanks for taking a look. Your input is very much appreciated.
Last night we started with a salad my husband calls his "Raffles" salad, something he invented for a dinner party we threw with the theme of England and her Colonies. This salad is hearts of palm, mangoes, onion,,jalepenos and celery in an Asian style dressing. For the main, he made chicken vindaloo with jasmati rice. It was a super delicious dinner -- a send off for our current Egyptian house guest who wanted something spicy. Now, bring on the pork!!!
re: roxlet
Hahahaha!! Love how you think, roxlet (now bring on the pork!!)
How did the dear Mr. Roxlet do his vindaloo? We love vindaloo here. I've picked up a ready made paste, that is quite spicy & delicious, but just wondering. I am expanding a bit into Indian because we love it so much and we spend so much at our local takeout!!
re: bayoucook
Oh, yum. What did you use for chicken, bayoucook? Breasts or dark meat? I assume boneless. I love chorizo, but always seem to have a problem w the Mexican stuff we buy here, you can't slice it, too soft, and you just get piles of meat when you fry it, ok, then you have to drain it since it's so greasy. Is this the same type of chorizo you use, bc, or do you get good aged Spanish stuff?
We're almost at 300, so I started a new thread here:

subset: commoncrawl


text:
Where can i buy black paint (store or online)? I don't know what word should I be looking for. It's for the wood.
Free Shipping on All Orders 1-866-764-1801Vist our Online Store
Where can i buy black paint (store or online)? I don't know what word should I be looking for. It's for the wood.
paint comes from a store
It's not good, very fundamentally simply not good. - geolemon
"Its not good enough until we have real-time fearmongering. I want my fear mongered as it happens." - Shizelbs
i think before you should be allowed to paint you should atleast know what it's called and where to buy it....
have you tried "black paint for wood"???
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Wal-Mart, Lowes, Home Depot, any paint store in the yellow pages...
http://www.silverdragon.com/punkie/c...net.idiot.html - Read it, know it
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a little more detail on what kinda black paint you need paco
Fiberglass reminds me of peanut brittle, only fiberglass tastes better!
If possible, take what you want to paint to a professional, so that you get it right the first time,they can recommend the specific type/color that will work for your application. :)
JC approves....he told me so. (F-1 nut)
um... this thread is about 6 months old...
It's not good, very fundamentally simply not good. - geolemon
"Its not good enough until we have real-time fearmongering. I want my fear mongered as it happens." - Shizelbs
C'mon, do you really think that stops anyone?
You're just jealous 'cause the voices don't talk to you!
sorry im a ree ree
drunken blunder
Last edited by skydeaner; 11-14-2005 at 05:10 PM.
Fiberglass reminds me of peanut brittle, only fiberglass tastes better!
went to kmart and there it was. Did a mod on the lsi 7's in cherry, everything else is black wood or gloss black. Taped everything off and scuff sanded the sides, wiped clean and applied one think coat of gloss black oil based paint in small can. I was a little concerned about the outcome but when I got up today to check them out it was amazing. Unless your about 2 feet away and look hard you can't tell I did anything. these are surround back speakers so I took the chance and it paid off. Some of you guys might think about this as an alternative to taking the sides off.
PRS custom 24 20th
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Well done.
Michael ;)
In the beginning, all knowledge was new!
NORTH of 60°
... doesn't know where to buy black paint... uh huh...
if only your father knew where to buy condoms... none of this would have happened.
"With your own attitude it is hard to survive here... But who gives a damn, we are here to change the world, and we dont need a password for that."
- Anurag
Go to NAPA
Holy crap! I've never seen a thread dug up from the grave TWICE!
Awesome job there bigaudiofanatic!
So what, are you just trying to up your post count to sell something in the Flea Market?
BTW, for future reference, it has already been well established that you buy black paint at the store.
Thank you all for playing along, Vinnie has your parting gifts which should be commensurate with a slap on the cheek, a swift kick in the ass and please, don't ask for a reach around, he's just not that kinda guy!
Last edited by Jstas; 09-14-2007 at 01:50 PM.
You're just jealous 'cause the voices don't talk to you!
Wow... the elusive thread double-resurrection!!! Well done sir. Well done.
As for "where" to get black paint, I figure -- Hot Topic. Pasty suburban goth kids have to paint too.
I only buy "Green" paint
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I was in a hobby store one time and a guy walked in and asked for camouflaged paint. the store clerk looked at him, said ok and turned around to the rack and gave him the 3 basic colors plus "Jungle Green" and said "That should do for most camo patterns." The guy looked him dead in the face with a totally straight face and said "Oh. Don't you have any already mixed?" I looked at the clerk, looked at the cashier, looked at the clerk again and asked the cashier for my change and said "You guys have fun with that!"
We used to play the "plaid paint" trick on young scouts in the Boy Scouts but I never thought some one would be so out of touch to go and ask for camo paint that was "already mixed". Like you put this weird looking paint on the brush, make a stroke and BAM! Camo paint!
You're just jealous 'cause the voices don't talk to you!
I would never want to be in a room where I couldn't see the walls.
I just saw some at one of my jobsites but nobody knew where it came from.
I was so close to figuring this one out!
My God! Three times a thread has been dug up from the dead!
I'm so baffled I'm confuddled and befused!
You're just jealous 'cause the voices don't talk to you!
try home depot, if exist on the states
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But it makes a good read! :)
My system
"The world is an ever evolving clusterf*ck." --treitz3
Why? This thread has been dug up FOUR TIMES!!
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I just wanted to find out if there were any updates to this?
At the paint gettin store.:D
Cool thread.
Eh why not, bump.
Ask crazy Larry he usually has a few cans in his back pack , allthough it comes with a plastic or paper bag too ! and a headache muhaha
" He who dies with the most equipment wins Right ? "
Denon 3300 [COLOR="Blue"]Adcom 535 BBe w/sub out 1 pr 4.6s 2 pr of 4 jrs Recent additions Samsung Lns-4095D LCD, Samsung hd-960 DVD, Monster HT-5000 Power center,HPSA-1000 18" sealed DiY home sub.:D
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Changes related to "CELF Project Proposal/Create a watchdog framework for the Linux kernel"
This is a list of changes made recently to pages linked from a specified page (or to members of a specified category). Pages on your watchlist are bold.
No changes during the given period matching these criteria.


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The Kit is a pocket-sized stash perfect for organizing the important stuff.
Throw it in your jacket, your pants, or your backpack…its compression molded design prevents crushing of the contents.
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Design Features
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- ** All Burton Bags are backed by a LIFETIME WARRANTY
600D Polyester [All Colorways]


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Community News Network
VIDEO: Dennis Rodman's bizarre rant
During an interview with CNN's Chris Cuomo, Dennis Rodman angrily defended his North Korea visit and his friend, dictator Kim Jong Un.
Dennis Rodman's bizarre rant
- Community News Network
The virtues of lying
Two computational scientists set out recently to simulate the effects of lying in a virtual human population. Their results, published in the Proceedings of the Royal Society B, show that lying is essential for the growth of a cohesive social network.
Sunburn isn't the only sign of summer that can leave you itchy and blistered
You've got a rash. You quickly rule out the usual suspects: You haven't been gardening or hiking or even picnicking, so it's probably not a plant irritant such as poison ivy or wild parsnip; likewise, it's probably not chiggers or ticks carrying Lyme disease; and you haven't been swimming in a pond, which can harbor the parasite that causes swimmer's itch.
Survey results in legislation to battle sexual assault on campus
Missouri U.S. Sen. Claire McCaskill joined a bipartisan group of senators Wednesday to announce legislation that aims to reduce the number of sexual assaults on college campuses.
An alarming threat to airlines that no one's talking about
It's been an abysmal year for the flying public. Planes have crashed in bad weather, disappeared over the Indian Ocean and tragically crossed paths with anti-aircraft missiles over Ukraine.
Sharknado 2 set to attack viewers tonight
In the face of another "Sharknado" TV movie (the even-more-inane "Sharknado 2: The Second One," premiering Wednesday night on Syfy), there isn't much for a critic to say except to echo what the characters themselves so frequently scream when confronted by a great white shark spinning toward them in a funnel cloud:
Spanx stretches into new territory with jeans, but promised magic is elusive
The Spanx empire of stomach-flattening, thigh-slimming, jiggle-reducing foundation garments has expanded to include what the brand promises is the mother of all body-shaping miracles: Spanx jeans.
Medical marijuana opponents' most powerful argument is at odds with a mountain of research
Opponents of marijuana legalization are rapidly losing the battle for hearts and minds. Simply put, the public understands that however you measure the consequences of marijuana use, the drug is significantly less harmful to users and society than tobacco or alcohol.
Obama had crush on First Lady of Rock
Linda Ronstadt remained composed as she walked up to claim her National Medal of Arts at a White House ceremony Monday afternoon.
Can black women have it all?
In a powerful new essay for the National Journal, my friend Michel Martin makes a compelling case for why we need to continue the having-it-all conversation.
Redskins not the only nickname to cause a stir
Daniel Snyder has come under fire for refusing to change the mascot of his NFL team, the Washington Redskins. The Redskins, however, are far from being the only controversial mascot in sports history. Here is a sampling of athletic teams from all areas of the sports world that were outside the norm.
- More Community News Network Headlines
- The virtues of lying


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News and Talk
Classical Music
Boston Marathon Bombing Leaves People with Sense of Heightened Alert
April 24th, 2013 | WMFE- A UCF Psychologist says Central Floridians should expect to feel extra alert and suspicious for several weeks to come.
[Image: Waterford Lakes Town Center]
In the aftermath of the Boston bombings, law enforcement agencies across the country are receiving increased reports of suspicious items. While police are encouraging people to report anything that seems out of place, it's likely people are also feeling hyper vigilant.
Orange County Sheriff's investigators dealt with reports of 4 suspicious items at Waterford Lakes while police in Daytona Beach Shores investigated a suspicious item that shut down a quarter mile of A-1-A for about an hour.


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TAM Issue #25!!! Cover by Jack Rudy. Ordering now available at the TAM PRO STORE:
This entry was posted on April 26, 2011 by modeledzero. It was filed under entertainment, tattoo, tattoo artist magazine, tattooing, tattoos, Video and was tagged with Beppe, dan gilsdorf, Jack Rudy, TAM, TAM BLOG, tattoo, tattoo artist magazine, tattoo artist magazine blog, video, video interview.
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Your Houston Texans have exercised the team option for a fifth-year on J.J. Watt's rookie contract.
The Eagles have been able to regain success, despite having a glaring hole in their recent draft history.
How well have the Falcons drafted in the Thomas Dimitroff era?
It's about as understated, reasonable, and impervious to hindsight as you probably think. Maybe more.
Below is a not-quite-comprehensive list of notable player personnel moves made by John Elway since his return to Denver as a Broncos executive (apologies for the slightly awkward formatting),...
With fifty votes total, our community prefers a DE-OLB with three-quarters majority. Given this, we shall delve further in! To ease our discussion, we shall consider all picked at no2 since 1970 ...
Hey AP this is my very first post so feel free to rec this if you like the topic. Also if any of you have the skinny on a Chiefs bar on the West side of LA, if such a thing exists, that would be...
Let's indulge in some bumblebragging from Rivers as we revisit the 2011 NFL Draft.
Every good sports story starts with an analogy, so let's set one up. Let's all imagine, won't we, that you're in sales. you graduated from a top business program with an MBA and are recruited to...
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Toscanini's is located at 899 Main St., on the MIT end of Central Square. Open almost every weekday from 8am until 11pm. On weekends, we are open from 9am until 11pm. Closed Thanksgiving, Christmas and New Year's Day.
Take the Red Line to Central Square. Head down Mass Ave. through Central with the river on your right. Main St. forks to the left from Mass. Ave and we're on the left.
Driving from the southern suburbs
Take the Mass. Pike eastbound to exit 18 for Cambridge. Drive over the bridge and continue straight on River St. for three-quarters of a mile. Take a right on Mass Ave, go through Central Square, and start looking for a parking space. Main St. forks to the left from Mass. Ave at the MIT end of the square, and we're on the left.
Driving from the northern suburbs
Take Route 2 eastbound to Alewife. Bear right at the end of the highway to stay on 2 E. You'll go through several lights and over the Fresh Pond bridge (which, incidentally, has no water underneath it). At the first rotary take the second exit and get in the left lane. At the second rotary also take the second exit. This puts you on Concord Ave. Continue straight for 1.5 miles. Make a slight left when you see Harvard Square; this will take you through some curves and under a bridge. Bear right at the fork and continue straight on Broadway for one mile. Take a right on Columbia and look for a parking space. Main St. is a quarter mile ahead of you, and we're around the corner on the left.
For those of you playing with some next generation GPS device, we're at:
Latitude: 42.363528 / Longitude: -71.099275


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Be Careful with My Heart is a story of the heroine Maya Dela Rosa, a simple girl from the province portrayed by Jodi Sta. Maria. She's a girl who went to Manila so she can try out her luck in pursuing her career as a flight attendant. She's the type of girl who will not allow anyone or anything to prevent her from reaching her dream considering this is the only way she knows that can help her family. As she tries to reach for this dream, she agreed to work as a temporary nanny for Richard Lim portrayed by Richard Yap who has problematic children. The latter is a handsome, rich widower with three children namely Luke, Nikki and Abigail portrayed by Jerome Ponce, Janella Salvador and Mutya Orquia respectively. Maya took on the job of looking after Richard's kids, the youngest Abigail in particular, because she think that Richard is her only hope left in pursuing her career knowing that the latter has a big involvement in the Airline Industry. During her role as the temporary nanny, she realized that she has become completely immersed in the family, which led to the complete rebuilt of the family's relationship that was lost following the death of Richard's wife. Unfortunately, the more she played the role in repairing the family the more challenges she meet along the way. Maya is caught in the task of bridging Richard to his kids. Eventually, she succeeded in rebuilding the family but in doing so she faced even bigger challenges that will test her determination in reaching her dream and more importantly in matters of the heart. As she tries to fulfill her obligation, she fell in love with the Lim children and ultimately with Richard.
Watch Be Careful With My Heart – June 3 2013


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Speed and Distance Heart Rate Watch- Model #: PHRM26
High-end performance at an affordable price! Exceed your fitness goals and monitor your progress with this sportswatch from Pyle. Designed for athletes of all levels, the Marathon Heart Rate Watch from Pyle has one goal in mind - a better, more fit you. The PHRM26 features USB connectivity to track your progress and help meet your goals faster! The 3D walking/running sensor calculates calories and fat burned along with distance, speed, and time. This watch also calculates your heart rate and the dual-purpose alarm will notify you if you're above or below your target range.
- Time & Date
- Daily Alarm
- 3D Sensor (Walking or Running)
- Intelligent Step Filter Function
- Running in Chronograph Mode
- Current & Average Speed
- Total Step, Distance, Calories & Fat Burned
- Total Exercise Time
- Current/Avg./Max./Min. Heart Rate
- Auto Timer in Pedometer Mode
- 7 Day Record Summary
- Energy Save Function
- USB PC Link with Interface Program
- PC Program Included
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4th Minnesota regimental battle flag, back
5th Minnesota National Battle Flag
5th Minnesota Regimental Battle Flag
5th Minnesota Regimental Monument, Vicksburg National Military Park, 1907
The Women of St. Paul presented this patriotic silk flag to the members of the 6th Minnesota's Company G on October 23, 1862.
Flag of Company G of the 6th Minnesota Infantry is made of blue silk, with the motto "Union Forever" on the obverse and "Conquor or Die" on reverse. It was presented by women of St. Paul to Company G on October 23, 1862.
7th Minnesota national battle flag
7th Minnesota regimental battle flag
Seventh Street skyway, built in 1963, as it looked in 2013. The Seventh Street skyway, which opened on June 12, 1963, connects the Northstar Center with the Roanoke Building. Photograph by Iric Nathanson, 2013.
Pass for Colonel Alexander Wilkin, 1864.
Made possible by the Arts and Cultural Heritage Fund through the vote of Minnesotans on November 4, 2008. Administered by the Minnesota Historical Society.
Minnesota Historical Society • 345 W. Kellogg Blvd., St. Paul, MN 55102-1906 (Map) • 651-259-3000 © .
Send questions or comments to mnopediamnhs [dot] org. View our Privacy Policy.


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effataigus wrote:atalex wrote:I meant Don King who is fairly popular. Honestly, I can't think of anyone on the forum who has expressed a liking of Jillian.
This topic came up plenty before... there are definitely people on both sides, but the people who dislike her are right. Kidding! But yes, I'm on team not-Jillian.
My sensors indicate the original post has a high irony content.
effataigus wrote:As for the conversation about her making a mistake, I'm not sure it's fair of us to say she made a mistake without also indicating how her decisions will come back to bite her.
The running theory seems to be that the Purples and Gertrude Sontag are left behind, and will fight against Trem and the Jetstone heavies. Slately escapes, while an EPIC battle ensues in the Atrium. Sadly, the Jetstone forces outnumber the Dwagons led by Sonya Conan, and with Wanda not being there to decrypt, Electra Phoenix is eventually overrun and dusted along with all the dwagons, resulting in a sad day for members of the Crimson Fanclub world-wide.