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Wave at the Statue of Liberty, picnic in Central Park and see fantastic performing sea lions at the New York Aquarium on family holidays in New York.
Plan and book your holiday with British Airways, online or by phone. Enjoy all these great benefits:
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Stay in iconic hotels, dine in exquisite fine dining restaurants or pamper yourself with a 5 star spa experience. Luxury holidays in New York combine attentive service, with stylish accommodation and a great location in some of New York's most desirable areas. You'll find that everything has been carefully considered from the iPad in your room at the Mandarin Oriental, to the cutting edge fitness centre at The London NYC or the fantastic rooftop terrace at the trendy Gansevoort Park.
In New York you'll find a spa experience to suit every budget, from the fabulous 5 star hotel spas to an express beauty treatment on the go. For indulgent opulence, head to the Guerlain Spa at Waldorf Astoria or enjoy the incredible view from The Spa at Mandarin Oriental. Try something different at the Caudalie Vinotherapie Spa. Housed within the historic walls of The Plaza, the in-house sommelier helps provide a spa ambiance like no other.
See the sights of New York from the Empire State Building, or walk across the Brooklyn Bridge and catch a glimpse of the city from a different perspective. Head to Downtown Manhattan for the 9/11 Memorial and South Street Seaport or soak up the vibrant atmosphere of Times Square. From the ordinary to the extraordinary, New York has it all. Watch a Broadway musical, catch a game at the world famous Madison Square Garden or spend hours simply strolling around Central Park.
For many, Fifth Avenue epitomizes shopping in New York. This shopper's paradise spans from 40th to 57th and boasts an array of iconic and big name brands like Tiffany & Co, Nike and Banana Republic. Shop in the funky Meatpacking District, which is home to famous designer boutiques including Stella McCartney, Christian Louboutin and Alexander Mcqueen. Visit the flagship stores of Times Square and shop for kitsch souvenirs or head to iconic Barney's and the luxurious designer stores of Madison Avenue.
New York needn't be expensive for families, with so many free things to see and do. With a great choice of family-friendly accommodation and dining options, everyone will be well catered for. Take the Staten Island Ferry and get great views of the Statue of Liberty. Central Park is a wonderful place for the whole family. Kids will love the open space of Sheep Meadow and fascinating animals at Central Park Zoo. Take a horse and cart ride, visit Alice's Tea Shop or pop into iconic toyshop, FAO Schwarz.
Former FHM fashion director Gary Kingsnorth picks his favourite areas to shop in New York City


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Since social media has become an integral part of our lives, marketers have used their creative talents to develop social media campaigns with various degrees of success which can be measured in a variety of ways.
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Discovery Place, Charlotte's Science Museum, is a family-friendly attraction with fun educational events, shows, IMAX, 3D films and live animals.
* Ride a bicycle across America (NOT recommended lol).
From www
From www
Brian Yanish - MarketingHits.com's curator insight, July 23, 8:05 AM
As we consume more and more content via our mobile devices, both content marketing and social media marketing strategies need to be re-examined.
The end user, your consumer now has Notification Distraction, be it from a game or text message your content has limited engagement time of these devices. Getting a share has become even harder.
Connecting content to product engagement is the new marketing.
Karen Dietz's comment, July 23, 5:43 PM
I really enjoyed this article Marty and am going to reference it for another kind of story project I'm working on. Good stuff! Thanks for finding and sharing.
Hero Marketing embraces the eulogy life we see & want but few live. Eulogy values are faith, hope, love & forgiveness needed to create Hero Marketing.
From blog
Become storytellers: Modern marketing is less about selling and more about creating brand experiences fueled by brand storytelling. You only have about eight seconds to catch consumers' attention. To make those seconds count, thoroughly investigate your customers.
Some ways to do this: Start with exhaustive persona profiles to build buyer paths from high-level awareness down to purchase so that you're creating the right types of offers to deliver the appropriate content at every stage of the buying process.
Persona research should include: raw data (surveys, internal sales, and analytics data), interviews with sales and support teams, and discussions with or polls sent to existing customers. Add Interest to Email. Despite news of its demise, email is still a marketing workhorse.
However, businesses must stop the "spray and pray" method in lieu of incorporating smarter strategies driven by automation to get the most out of the medium. Ways to standout in... keep reading
malek's curator insight, July 18, 12:45 PM
With detailed images, you can get the attention of up to 67% of your targeted audiences.
And,,,,,,,,you can download a free guide
massimo scalzo's curator insight, July 20, 5:07 AM
Martin Smith again on the importance of Visual Content Marketing, Storytelling and Persona ! Really Worth Reading !
GetSocialHealth.com Janet Kennedy interviews Curagami Founder & cancer survivor Marty Smith on startups, crowdfunding, social media & curing cancer.
Martin (Marty) Smith's insight:
Added time codes and links to Get Social Health interview / podcast.
Top storytelling brands
Great post whose URL I couldn't get to resolve on Scoop.it so sent the link above to Pinterest.
From www
Content Curation is the "new marketing" & this post shares 6 reasons curating content should be your online marketing's elephant:
* Encourages Sharing.
* More Reach Faster.
* Content Curation Great & Subtle Value Add.
* Great way to test.
* Protects valuable modeled digital assets.
Post mentions Scoopiteer @Brian Yanish - MarketingHits.com
From plus
Does Your Marketing MOVE US or Make us MOVE?
malek's curator insight, July 2, 9:48 AM
A marketeer is standing on a ship deck when the sea is high.
From www
There are no "right' or "wrong" ways to use social media, but there are ways to grow your following faster and get more return from your social efforts.
From plus
Social Media Reach Is Dead, Long Live Content Curation & Cmmunity
From www
Use These 5 Web Writing Tips To Crate Trust & Loyalty
2. Short sentences.
3. Small paragraphs.
4. Be Specific.
5. Ask questions & leave room for User Generated Content.
malek's curator insight, June 10, 6:26 PM
Using anchor text links is life saving on the web. Isn't it?
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Free Report
Gastric Ulcers
- By Stacey Oke, DVM, MSc
- Feb 02, 2012
An ulcer is an area of damaged and eroded tissue that leaves behind a painful divot (think of a canker sore or a bed sore). In horses, ulcers in the stomach, and even the first part of the small intestine (the duodenum), are exceedingly common. However, diet and management changes as well as some drugs might help prevent gastric ulcer development in horses.
Veterinarians have adopted the term "equine gastric ulcer syndrome" (EGUS) to describe not only horses with overt ulcers but also horses with erosions in the superficial (surface) layers of the stomach or inflammation in the lining of the stomach or duodenum. EGUS is an important health problem that most horse owners face at some point or another.
Related Articles
- Gastric Ulcer Supplements for Horses Evaluated
- Using Nutrition to Prevent and Manage Equine Disease
- Nutritional Management of Gastric Ulcers
- Gastric Ulcers and Weanlings: Effects of Diet Type
- Horses' Behavior and Welfare Negatively Impacted by Low-Fiber Diets
- Gastric Ulcer Syndrome Common Cause of Poor Performance
- Equine Ulcers: Don't Blame Human Bacteria
- Equine Gastric Ulcer Syndrome: Tummy Troubles
- Risk Factors for Gastric Ulcers in Thoroughbreds
- New NSAID: First COX-2 Inhibitor for Horses Approved by FDA


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Safari Books Online is a digital library providing on-demand subscription access to thousands of learning resources.
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Windows® Essential Business Server 2008 Administrator's Companion
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Overview: Windows® Essential Business Server 2008 Administrator's Companion
Get your midsize IT infrastructure up and running smoothly. This indispensible, single-volume reference details the features and capabilities of Windows Essential Business Server 2008. Gain the real-world insights, practical workarounds, and key troubleshooting tactics you need for on-the-job results. Discover how to: Plan, install, and configure Windows Essential Business Server 2008 Use the Administration Console interface to manage the network Configure user settings with Group Policy, scripts, user profiles, and Folder Redirection Manage Microsoft Exchange Server 2007 mailboxes and...
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Home / Collections / Trends / Animal Prints
Available exclusively at Nine West stores & ninewest.com. As seen in the February issue of Glamour, Family Circle, InStyle, and Good Housekeeping, Martina is the classic must-have pointy toe pump. We combined classic style with a padded footbed for a stunning look and all-day comfort. Leather or patent leather upper. Man-made lining and sole. Imported. 4" high heels.


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I'm installing Polk MM 6510's (front) and 651's (rear) in an 09 Jeep Wrangler and am looking for a 4 channel amp that will provide enough power to the speakers. I'm currently running the stock head unit, but that will be switched out at some point in the future. Also, I plan on adding a sub down the road. Any recommendations are appreciated.
Edit: I'm also looking for something that can withstand getting wet as I've been rained on with my top down on multiple occasions.


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The vehicles are part of Gov. Cuomo's plan to cut down on distracted driving.
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The man left the scene and led officers on a high-speed pursuit
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What's for Dinner? Part 102 [OLD]
It's time, as we were over the 300 mark on the last thread - so what's cooking? After two days of dreary, rainy, gray and VERY cool weather in New England, Wednesday has dawned gloriously sunny with perfect temps.
I, however, am still dealing with leftovers to be eaten, as I went out last night to watch the Master Chef finale at a restaurant where one of the finalists works (he didn't win). I did have a VERY nice crab cake with honey-sriracha aioli (which I want to try and recreate as a sandwich spread or for a drizzle on scallops!). And a few glasses of wine. :-)
So - what's going on in your kitchen?
I don't know. My wife, who is a good cook, hates to cook. She said she only cooked because she had to when our kids were growing up. The nest has been empty for since 1990 when our youngest got married. Now, she'll tell me a few minutes before dinner time that we are ordering out. There are 2 dishes that I cook that she will eat, risotto or chicken paprikash. I need more prep time than a few minutes before dinner time.
I cook a lot of things for myself that she won't eat because she doesn't like them. But if I don't cook them, I will never have them. For example, this morning I made chopped chicken livers to be spread on rye bread. She will not eat that stuff, but if I don't make it, I will never have it, and I love the stuff. Due to chicken livers being high in cholesterol, I may have it twice a year, and this is the 1st time this year.
Snacking - as we went out for lunch (http://chowhound.chow.com/topics/802240)
Last night's leftover stew is now blitzed to soup. Followed by bread, cheese, apple.
More ratatouille. This morning I rewarmed it and added some basil from the garden. It is a big pot of vegetable goodness, with barely any olive oil added, surprisingly. I could eat this everyday. Tonight I may have it with some Italian-fennel sausage I got at a Pop-Up last spring, they need to be eaten. Or over some penne. Or, maybe with the sausage, and over the penne...with lots of grated cheese...and a glass or two of good red.
Tonight will be roasted chicken, farfalle noodles, and a veg of whatever sort entices me when I open the crisper. I'm thinking the chard will be nice with some sauteed onions and a splash of cider vinegar. Oh, and I have a blueberry coffee cake for desert. It's only Wednesday and my third night with company this week, and these folks are staying through the weekend.
Fish tacos- yes, I know, AGAIN- tonight's version with grilled swordfish lightly marinated in olive oil, lime juice, parsley(I don't enjoy cilantro, so I sub whatever fresh herb I have on hand- usually parsley or basil) and a splash of tequila. Lots of organic produce at or close to same price as traditional, so got mango, jalapeño, red onion and pineapple for the salsa and avocado (organic and traditional same price- yay). No jicama at the market, so got napa cabbage for a little crunch.
Forgot to get crema and have nothing that I can make a good sub with so, tossing some kind of aioli idea around as a dressing.
Roasted corn elote style- truly one of my favorite ways to eat corn.
May break down and make margaritas...
Dessert will probably be one of the Starbuck's or Ben and Jerry's pints that I got on sale ($1.99!! for those in the US) today.
Tomorrow is DH's night to "cook", so will report back on what kind of take-out we got, restaurant we went to, or sandwich or egg dish he made.
Tacos tonight. I'm starving because I was bad and didn't eat all day. Sautéed a huge onion, mixed that with ground beef, seasoned smoked paprika, garlic & onion powders, oregano, thyme, chili powder, and cumin. Added black beans, diced bell pepper and rehydrated bulgar wheat, a pureed fresh tomato and chicken stock. Cooked for 1/2 hour. served on heated crunchy corn taco shells with avocado, cheese, and sour cream. Hope the meat freezes well because it's just me and I'm only eating two tacos, and there is tons of filling.
We went out last night for chimichangas and a pitcher of potent margaritas between the two of us and then came home and had a little too much of the Man's homebrewed barley wine, so tonight's dinner was a delayed hangover meal of kimchi jjigae and sahngchoo ssahm (Korean style lettuce wraps).
re: inaplasticcup
re: inaplasticcup
Now there's another food I like very much...Kimchee. I can only make it in the winter when I need to use the garage as a refrigerator. Guess who won't let me open a container of kimchee in the house. A neighbor bought some for me in an Asian store, and it is in the fridge in a tightly sealed container. It will be opened on 26Aug11 when someone goes on a township sponsored bus tour to the Finger Lakes for the weekend. I will finish the delicacy at one sitting.
re: inaplasticcup
Hmmmmmm .... dear friend, so shocked I don't see uni here, or did I once again sleep through it?
Loving your blog, love your humor and banter. Watch out or you'll be the next one I see on the FN ( (Ree Drummond) or whatever the heck her name is- please.) Pix are fabulous, and thought I was actually seeing blood. Uni? mmmmm can you believe as much as I love sushi I've never had the pleasure? Of course living in Central/Northern CA I probably wouldn't order it. : o
Much improved content, made me LMFAO!
pssst. that " F" is for fat since I don't swear. ahem....
Chicken Marbella, fauxtatoes and something similar to zucchini carpaccio but a little simpler.
Chicken was massively on sale so the freezer is full and the garden is still in overdrive with zucchini so...... it's like a contest to see how different I can make chicken and zucchini every night. So far, it hasn't been bad!
PB&J all natural PB, and homemade apricot jam on a roll. Too damn hot to cook. 108 heading home after work today .
I swear, I walked into the kitchen planning to make a simple pasta with olive oil and garlic. Nothing more. Then I saw the bunch of rainbow chard in the fridge. And the jimmy deans sausage. Next thing I know I've added both to the olive oil after infusing it with garlic. Add pasta, flavor it up some more with a generous spoonful of my home made red onion and red wine relish, red pepper flakes, and a tiny bit of beef stock to deglaze the pan. Serve topped with some shaved parm cheese.
I have no idea what this dish is called, but it's mighty tasty. This is how I cook most nights, intending to make one thing and then pulling stuff out of my fridge as I cook to make something entirely different. Recipe, shemcipe. The only downside to this is next time I want this again I won't remember what the heck I did. Maybe I ought to start contributing to this thread regularly with notes of what I ended up making so I can find them again later.
Chicken baked with garlic and thyme. Creamy, cheesy polenta. Slices of Chinese eggplant, cherry tomatoes, bell pepper, garlic and basil, sauteed with olive oil and a splash of balsamic.
I suspect that the leftover polenta and veggies will be beautiful with a poached egg for breakfast.
Last night we had a really no-fuss clean-out-the-fridge lasagna. I roasted some bell pepper, sliced mushrooms, and sliced zucchini with oregano, basil, garlic, and onion powder, and layered that with the remains of three (3!) jars of pasta sauce, some pureed cottage cheese mixed with parm., parsley, and egg, and mozzarella. Frugal, filling, and vegetarian.
it was a night out for me with a local CHer and his lovely wife, of peruvian ceviche, roast chicken and anticuchos (yum), but i ran home first and made the BF dinner. following crowmuncher's lead, but shortcutting it, i pounded a chicken breast thin, cut it in half, seasoned them, then seasoned rice flour with granulated garlic, cayenne, s&p, thyme and paprika, tossed the cutlets in that and put them in the fridge. steamed some green beans and tossed those with butter, granulated garlic, s&p and minced shallots. on the side were garlic mashed potatoes and a hastily thrown together shallot gravy made from the pan drippings after i fried the cutlets in butter and oil. the BF really LOVED this dinner, and i tasted a corner of the chicken and agreed with him. really nice and crispy and still juicy. i'll make that chicken again, it's something my dad will love too.
in the midst of this i also tried rabaja's spiced chicken thighs recipe but on a small pork shoulder. rubbed a mix of brown sugar, cayenne, s&p, granulated garlic, and cumin (had no ginger and forgot the cinnamon) all over the pork, and even made some holes in it for the rub to go in, and let that roast at 275 degrees for 5 hours. when i got home at 11:30 it was ready - super tender, but really not very flavorful at all! i shredded the pork and mixed in the caramelized sugar at the bottom of the pan, and maybe it'll be tasty tonight. i am sure that recipe works wonders with chicken thighs, so i'm definitely going to try it the right way next time. http://asweetandsavorylife.com/grille...
re: mariacarmen
I hope that pork shoulder is better tonight MC!
I may have noted somewhere that I sub granulated garlic for actual pounded garlic, to which I add some salt and greek oregano...not sure how the salt ratio would work for pork shoulder vs. chicken thighs, though...I know you know your pork, maybe you can save it with a mop of sauce of some kind?
By the way, a friend went to the GoGo's concert the other night, she said Belinda was a wearing an awful pantsuit...but that they were good natured and that it was fun. I used to want to be pretty Belinda Carlisle, so the elastic waist pantsuit was hard for me to get my head around...even though I probably wore more elastic waist pants in the last two years than I am comfortable talking about...;)
re: rabaja
i did use granulated garlic instead of the usual minced, but maybe just not enough salt. a mop is a good idea, will check that out. probably tomorrow night, as tonight is another night out.
ohmygod, i totally posted on FB about her outfit. she looked like a matronly Dress Barn dinner party outfit shopper! the pants were baggy over her belly and crotch area and the sequined top was boxy. her face looked a little too taught, too, tho she's still really pretty. hell, we're all older - Belinda turned 53 yesterday! totally fun show.
I've been a little bored with cooking lately, and more excited about other projects around here, and have been falling back on soups. Last night I sent my guy a text informing him that dinner was boring, and if he wanted to bring home a cheeseburger for himself, I wouldn't care. He did, and then tasted the soup, stared at me, and said, "This is so flavorful! It's delicious!" Do you know why I didn't know it was good? I didn't taste it. Because I didn't care. I'm hoping that today's market trip will shake me loose. But market trips almost always mean we make pizza when we get home, so nothing profoundly new here.
I have been craving that artichoke heart, roasted red pepper, tomato, and caramelized onion pizza that I made awhile ago (this time with roasted garlic and olive oil rubbed on the top of the dough). I've recently been getting the cheaper canned artichoke hearts instead of the jarred marinated ones, and was surprised that I liked them better. They still have a bit of sharpness to them, and if I want marinated ones, I can do it myself. The other pizza I think will be a spicy pepper pizza with marinara. I'm craving a little heat, you know? I think I might follow Jungmann's lead, and make a small batch of guajillo, but with roasted vegetables and chiles this time. I can mix that with some of the marinara, and opt for chihuahua cheese instead. I'll save some of the plain marinara for dipping, and make the hungry one that much happier.
Yawn. Sigh. :)
re: onceadaylily
Sorry you are bored with cooking and food, that happens sometimes especailly when there is other more interesting stuff going on or you are fulfilling your artistic needs elsewhere. On the other hand, those pizzas sound fantastic and if I lived near you I would be turning up on your doorstep for dinner!! I'll bring the wine, OK? ;)
re: onceadaylily
re: inaplasticcup
Thanks you two. Ina, yeah, and then I get annoyed when I hear that I done good. And I don't even care enough to navel-gaze that psychology out.
But the market trip was good. There were quite a few elderly folk there today, and being tallish, watchful, and patient (you know, getting stuff from the top shelf, letting them select produce first in the tight spaces, etc), I felt like I'd been smiled at enough to last me for a good while.
Gretchen, dinner is at nine. Bring two bottles, please.
Last night I made the Korean-Style Salmon "Bulgogi" with Bok Choy and Shitakes out of Radically Simple by Rozanne Gold. Full report here: http://chowhound.chow.com/topics/7860... Executive summary: easy and oh so delicious! For tonight I have gorgeous fat steak tips in the fridge marinating in the Chow harissa marinade (they call it for tri-tip but I like it for steak tips). Will be served with a squeeze of lime on top, alongside whatever green veg calls to me at the farmers market on the way home.
re: GretchenS
I am so glad you linked to that thread, Gretchen. I've been scrolling through it, and many of the recipes are so appealing. And, I gotta tell ya, that salmon bulgogi sounds worth getting the hives over.
And, I swear, sometimes I think I read WFD just to see what I forgot at the market. Bok choy and green onions, so far.
Some friends may or may not be coming over for a quick dinner after work before we all head out to a (gasp) bar. DC's 2nd brewery to open in 50 years, Chocolate City, is launching tonight! https://www.facebook.com/chocolatecit...
On to dinner: Oddly, we don't have many things in the pantry and fridge that work together as a coherent meal. So I think we're going to end up having grilled chicken breasts (either "porchetta style" with fennel seed and garlic or bbq'd), stovetop mac 'n cheese, sauteed spinach with garlic and red pepper, and arugula with tomatoes from the garden, cukes, red pepper strips, shaved parm, and lemon dressing. Maybe I'll make croutons to spiff the latter up.
re: ChristinaMason
re: Chocolatechipkt
Chocolate City was (for me) kind of a dud. But that's another story.
Dinner turned out different, because our friends didn't come for dinner. Instead, we had the easy meal I'd had in mind before we started talking dinner guests: Crispy "chick'n" patties on whole wheat buns with sriracha mayo and lots of ketchup, mac 'n cheese amped up with peas and parm., and an arugula salad.
Tonight, I'm making Giada's balsamic-marinated roast chicken. Hope it's good!
Last night was PC street dogs with their yellow hot dog buns. On the side, we added a ton of grilled zucchini and a "bruschetta" style salad; small diced tomato, basil, and a crushed garlic clove, but sans bread.
Tonight will be a broccoli soup (a la Martha Stewart again), that was supplemented with some extra zucchini thrown in, with some goat cheese and corn on the cob.
Pizza with ricotta, a little goat cheese mixed in, caramelized onion, figs, and then a couple pieces of proscuitto were added after it came out of the oven.
Thank you to weezieduzzit, I think it was, for the inspiration!! It is really good. I was a little nervous, because all they had were the little green figs, I never had them, because I usually only find the black/purple ones. I like the darker ones better, but this pizza is very good.
Draping the proscuitto on my pizza:
Some friends of mine and I got together and went to the Farmers Market. We had decided to get together and each make a different version of vegetable lasagna. The other two went for red sauce, but just to be different I went with white, layered with sautéed eggplant, squash, leeks, zucchini, and grated carrot. The pasta was homemade too, which was a first for me...it was much easier than I thought and I will definitely be doing that again, and the lasagna turned out really well. We're talking about getting together once a month to make other things.
re: auburnselkie
re: Matahari22
It really was fun, and so interesting to see how we each approached the dish. For example, I knew I wanted carrots so went searching for them at the market and the other two said, "There were carrots??"
The nicest part, of course, was that because we all were driving *nobody* had to, if you know what I mean. Plus the eating at the end - can't leave that out!
We, like so many WFD-ers, are in fridge cleanout mode. So I took a bunch of veg that seemed to match in my mind (asparagus, shiitake shrooms, onions, zucchini, yellow bell, one Roma and the neighbor's homegrown heirloom tomaters, garlic, and basil), made a quick pan roasted ratatouille type dealie and spooned it over some mozzarella cheesy polenta.
Spring greens with balsamic vinaigrette on the side.
The Man debuted his barley wine at the local bottle shop today to rave reviews. I am quite proud and a little buzzed at the same time. :P
re: inaplasticcup
re: inaplasticcup
re: inaplasticcup
re: ChristinaMason
re: inaplasticcup
re: ChristinaMason
re: ChristinaMason
Hey Christina,
Here's a barleywine recipe for your hubs. :)
Barleywine -- 1.114 OG, 1.028 FG -- 11% ABV
- 17 Lbs liquid Pale Malt Extract (un-hopped) for extract brew OR 22.5 Lbs 2-Row Pale Malt (pre-milled) for all-grain brew. If all grain, mash in at 154 degrees F.
- 2 Lbs Crystal 80L Malt (pre-milled)
- 1 Oz bittering hops (hops with high Alpha %...Magnum, Columbus, etc)
- 1-2 Oz aroma hops (usually hops with high Beta %...for English Style you could use Kent Golding, Fuggle, Hallertauer, etc. For American Style you could use Cascade, Willamette, Mt Hood, etc)
- 1 vial White Labs Dry English Ale or California Ale Yeast (depends on whether you want English or American Style -- White Labs liquid yeast cultures are highly preferred for their viability and ease of use). Make a yeast starter the day before brewing, oxygenate your wort A LOT, or both for best results.
Hope he likes!
tomato soup and grilled (mozz/parm) cheese sandwiches; someone gave me tons of fresh rosemary so i put it in the sandwich and the soup
re: crowmuncher
re: inaplasticcup
re: crowmuncher
re: inaplasticcup
re: MaryContrary
I think the thing is that I'm on the fence about rye. Every once in a looooong while, I get to craving maybe *a* slice of rye.
But the next time I see a good lookin loaf of rye, I just might pick it up and make a grilled cheese sammy with it. The day after that might be a pastrami day, and then I'll be a little hard pressed to come up with ways to use up the rest of the loaf. But then I'll just come here and ask you guys what I should do with it. :)
re: inaplasticcup
re: inaplasticcup
i love rye, Ina, but it was an acquired taste, i didn't love it as a kid. i have been using "jewish" rye for my faux banh mi sammies at lunch (made with liverwurst, the poor man's pate, sometimes ham, basil, jalapenos, cukes). i also love russian rye. dark ryes are really good. in l.a. you should be able to find all kinds. but i guess you gotta like rye! rye makes good croutons for a salad. a pastrami salad with paprika vinaigrette i once had, with napa cabbage, sent me into a swoon, and thinking about it now, i can imagine it would have been even better with some rye crunchy crumblies. every morning i have a slice of rye with a lox schmear. but again, you gotta like rye!
re: mariacarmen
See, I don't hate it. I think possibly I've not eaten enough of it to really like it, if that makes any sense. Will have to give it another try. I do remember once someone made tea sandwiches with rye, cream cheese and cucumbers, and that was yummy.
When I do buy me another loaf, I'll just have to remember to buy enough other stuff that I think goes well with it so I can get through the whole thing. :P
re: inaplasticcup
re: inaplasticcup
I love Rye bread, dark or light it doesn't really matter. I like to make my own Ruebens and use mostly a Jewish rye, but for liverwurst sandwiches, I love to use a dark rye loaded then load the sandwich raw red onion, and always a great mustard...mmmmmm!
I must admit and come to think of it I've forgotten to make these in quite some time now, but one of my favorite hot sandwiches is the patty melt! A thinner hamburger patty, grilled onions, with not cheddar or american, but Fontina. Surely not the authentic, but my patty melt! Fontina cheese has the meltiness I love in these types of sandwiches not to mention that it goes so well with caramelized onions.
Here's Saveur's http://www.saveur.com/article/Recipes...
re: inaplasticcup
didn't know about rye til i moved to Miami; i thought it was pretty gross the first time i had it, but as time went on i got to the point that if a basket of bread came to me with rye in it i would enjoy it with butter, but it's definitely a taste you have to grow up with to appreciate- i think; or it just grows on you eventually ;)
re: crowmuncher
I never liked rye growing up (and truly hated the even darker breads), but then had a patty melt for the first time a few years ago. And I 'got' it, rye bread, what it could taste like. And I kept on gettin' it. It became my favorite sliced bread. And it makes wonderful croutons--perfect with soup--and breadcrumbs for roasted veg, or mac and cheese.
It's been a while since I had Filipino food, so I made a traditional chicken afritada earlier this week, though I did tweak it just a tad by adding roasted peppers and a dash of harissa in my serving, but it still had that soy sauce fullness and cross-cultural mashup that seems to so typify Filipino cuisine.
Today I'm going to the fish monger to see what looks good. I'm feeling like samkeh harra today, roasted white fish heavily seasoned with spices and chili and served with tahini sauce. Since I can never get tired of sesame noodles, I'll probably have some of those on the side along with a cucumber salad in tarragon vinegar as well as some feta and olives for a completely cold plate dinner.
I actually did a weekly meal plan last weekend. Last night was self-serve noodle bar: Fresh asian wheat noodles; ground pork fried with onion and black bean chili sauce; chopped zuchini, tomatoes, and lots of thai basil and mint. Kids got a fried egg tossed on top. And watermelon. Trying to clear space for tomorrow's CSA pickup.
Had a fantastic grilled whole trout each (they were small) yesterday -- one of my favorite summer pleasures. I just love the taste of charred, crispy fish skin, the sweetness of the trout flesh, all with just a squeeze of lemon and some salt. The trouts were brushed with oo, crushed rosemary, and lots of sea salt.
Side was a (better) Greek salad, tho I'm still holding out for *really* good tomatoes.
Tonight may have to be a grill night again if the weather holds up. I'm thinking steak, corn, and salad.
Using up the *last* of the piri-piri spice blend that a former coworker brought back from Spain. Two large Frankenchicken breasts (bone in/skin on) were rubbed with olive oil and then the rest of the piri-piri spice. I'm roasting them in the oven and sides will be basmati rice with peas and corn. Simple enough.
Dessert will be some leftover fruit (strawbs, cantaloupe, honeydew, pineapple, grapes, blueberries) drizzled with some Licor 43. The fruit was brought into work for the gluten-free people who couldn't have the bagels *also* brought in, and the purchaser didn't want them to go bad...so I got it. Perfect. :-)
Tonight was one of those what's-in-the-fridge? sort of nights. Tossed some packaged tortellini into a casserole dish, stirred in some tomato sauce (bottled, mixed with extra garlic, mushrooms and red wine), layered on a pile of baby spinach and covered the top with slices of fresh mozzarella. Baked until the spinach was just cooked and the cheese was browned on the top. It turned out well for something I just sort of pulled out of the fridge.
Tomorrow night is going to be homemade pizza (which is what I bought the fresh mozzarella for in the first place). I just finished making the dough and it is in the fridge to chill until tomorrow night.
well, i don't really know how that pork in Rabaja's spiced chicken thigh recipe turned out, because a) the BF ate most of it as a late Dinner Part 2 the night before i was going to use it for our Friday dinner ("but, but, i thought...." "you thought what?" "i thought it was good...") and b) what was left of it he mixed with a jalapeno sauce and made tacos out of, with black beans on the side and an arugula salad. they were very tasty tacos, but i don't know how the experiment went. anyway. today is garage sale day at the oldster's. dunno WFD yet. prolly delivery pizza.
re: mariacarmen
mc, hope you sold a lot, I spent the day unpacking my oldster's stuff in his new place and bitterly regretting that we didn't get rid of more. :) Lots more boxes to go.... He skipped lunch in favor of a drink and a nap (moving day yesterday was hard on him) so was very hungry for dinner tonight: that Dorie Greenspan cornish hen with olive tapenade under the skin that he never gets tired of, with potatoes, mushrooms and artichoke hearts sauteed in duck fat because since it was in the fridge I didn't have to unpack it!! Awfully tasty...
re: GretchenS
yum that chicken sounds amazing! we sold quite a bit, but not a ton; still, we made a dent. poor oldster got knocked on his noggin with the heavy railing of a queen size bed frame that fell on him, and bled quite a lot, poor thing. he said later that it was my mom telling him not to sell her stuff! which of course we proceeded to do. hard day. we treated ourselves all to lunch at a little frenchy bistro and i ate way too many frites. so no dinner for me, but for him i made a mild sausage and ground beef meat loaf, garlic mashed taters, and (horrors) packaged gravy (the flour had already been packed) which i doctored a tad by sauteing shallots in a little butter. he seemed pleased with the prospect of this meal, either tonight or tomorrow.
Last night we made Giada's balsamic-roasted chicken minus the lemon zest and parlsey at the end. I crisped up the chicken under the broiler, defatted and slightly thickened the sauce with some cornstarch, and strained it before serving. As sides, we had sauteed garlic spinach, green beans roasted with ground coriander and fancy pink salt (a surprisingly delicious combination), and brown rice cooked with saffron, bay leaf, and chicken broth.
I liked the chicken, but not quite enough to make it again. I think I prefer regular roast chicken, and I could get the same tang in the gravy by adding some of the lemon juice, mustard, and balsamic called for in the marinade.
A baby bottle of Virginia chardonnay to wash it all down.
The boyfriend bought slightly spicy cabbage salad from a deli. He thought that we could fry it to use in an egg dish. We means me, and I agreed to do that for him. So, tonight will be a spicy cole slaw frittata. I know, I know. But he loves it when I march into the kitchen to execute his ideas. I'll saute the cabbage mixture with onion, garlic, and maybe a tiny bit of garlic chile paste. To go with, I knew I roasted sweet potatoes wedges and green beans, and Christina Mason just gave me an idea for the seasoning: coriander and fennel, olive oil, and I even have fancy pink salt. I'll throw together a couple of spinach salads as well.
This is assuming we do not lose power, and I can actually open the refrigerator today. We're having a wicked storm at the moment, and I am terribly glad I canceled my plans for this evening. Maybe I should get the vodka out of the freezer now, just in case. Emergency preparedness is a real skill, you know.
re: onceadaylily
Maybe I should get the vodka out of the freezer now, just in case. Emergency preparedness is a real skill, you know.
A Girl Scout's motto is "Be Prepared," OADL. Wait. That was the Boy Scouts. Oh well, no worries. They should be coed by this point anyway. :-)
And you just reminded me - a Vodka and Lemonade needs to be made while I prepare dinner. (Oh, who am *I* kidding? I just stopped typing here and went and made a V&L...even though dinner isn't going to be started for at least an hour! LOL) Dinner, believe it or not, is going to involve the oven on a warm and humid day. Have I said recently how much I *love* my central A/C? LOL
I've been roasting local tomatoes like crazy after tossing them with olive oil, salt, pepper and a combination of minced garlic, basil and oregano. Several containers of the roasted tomato sauce will be mixed with a container of homemade meat sauce, and all will be mixed with penne pasta and topped with thin slices of fresh mozzarella to bake in the oven. A butter lettuce salad tossed with a homemade vinaigrette and topped with local fresh tomatoes, sliced mushrooms, and sprinkled with corn kernels, and some garlic ciabatta bread will be dinner.
Slices of local peaches drizzled with a fig balsamic vinegar will be dessert.
re: LindaWhit
re: LindaWhit
Haha, I know, I was a Girl Scout. Well, first you have to be a Brownie. My mom made me do it, and said I could quit only after I made it to Girl Scout. So, a few years, and a sash full of faked badges later, I finally got to quit. I was truly terrible at it. And my knee socks never stayed up.
And I just love roasted tomatoes lately, which is good because the tomatoes just aren't great this year, and roasting them helps hide their flaws a bit. I haven't been to the farmer's market looking for tomatoes yet, but the absence of anything that looks locally grown in the markets is disappointing. And I'm with MC, those peaches sound delicious.
re: LindaWhit
re: onceadaylily
re: mariacarmen
The frittata was good, but not great. The container of cabbage was not only pretty small, but, even though it was supposed to be a little spicy, just tasted like cabbage and mayo (I tossed a little garlic chile paste in). The boy said it tasted really good, but that he couldn't tell that the coleslaw was in there. But it definitely tasted creamier than the average frittata. If I do it again, I'd increase the amount of cabbage, and saute it a tad less.
We never lost power, but the vodka and I did have a safety drill, just to make sure we had our routine down. We're ready. :)
re: onceadaylily
re: LindaWhit
I ran the drill with the gin today. I did well . . . but I think I could do better, with a bit of practice. I know, I know, I'm so hard on myself.
And to appease the eyes in the sky, dinner tonight was a request of the boyfriend's favorite (boring) cold pasta salad. This one was pasta, artichoke hearts, chopped black and green olives, giardiniera, and the balsamic/mayo/garlic mixture he prefers. But then I thought about how much sooner he's going to exit the planet with him calling the shots like this when we have separate meals, and I added a healthy amount of baby spinach and chopped broccoli. I know *yawn* but he liked it.
Last night it was lamb loin chops (yes, the unidentifiable brown pile in the photo are lamb chops, cut too thin for my liking), chanterelle risotto, roasted asparagus, and grape tomatoes tossed w/EVOO, sherry vinegar, and chopped parsley.
I'm getting ideas for WFD tonight (and the next few) by reading everyone's wonderful posts. Yu
Bhuna gosht. An adaption of Pat Chapman's recipe in "250 Favourite Curries". Adapted in that Chapman wants you to make a large batch of curry powder, enough for several meals, from a multiplicity of ingredients. I can never be arsed to cook with that intricacy or fuss - so, a teaspoon of bought garam masala, a teaspoon of bought curry powder and a bit of anything in his recipe that we happen to have in. It'll do. it cooks in the oven for an hour.
Served with rice (quick cook) and dahl (ready made supermarket). Preceeded by spinach bhaji (supemarket). Followed by halwa (packet mix - just add milk).
Som tam followed by Thai green curry with happy chicken thighs, Chinese eggplant, zuke, and lotsa spiciness, served with basmati rice.
Dessert -- a rare occasion in our house, but we're having friends over -- will be my man's incredibly addictive tres leche flan, which will likely be inhaled. No leftovers needed.
Butternut Squash Lasagna. Seasoned and roasted sliced butternut squash, caramelized onions, ricotta cheese, procuitto, a mix of Italian cheeses, and a sage infused béchamel for the sauce.
Best friend's favorite cake for his birthday, apple crumb cake. Will give a dusting of powdered sugar when I get to his house.
re: Matahari22
re: Chocolatechipkt
It was hot today, but not super muggy. I figured I had to turn the oven on for his cake anyway, so I thought I would make it, cause I was in the mood for it, and it would give me five other dinners. Might as well take advantage of that benefit if I had to turn the oven on anyway.
That apple cake was so good, that I may need to do one with some lovely peaches I have tomorrow.
re: Matahari22
re: Chocolatechipkt
I don't have a link, unfortunately, I would need to research, it's a recipe of my step mom's and her bakery, so I'm not allowed to even give it to my friend, lol. I can try to find something like it later, and if I find a link, I will post. It's not like a 'cake', really. It's more along the lines of like a shortbread cookie, more crunchy thing. Like how you make lemon bars, and that type of harder crumbly kinda thing. It's more like a cookie that you press into the pan first, then lay the fruit, and sprinkle the crumbs on the top.
Made a really good black bean soup with lots of chicken en roasted corn in it. Spiced with pasilla flakes, cumin, coriander en mexican oregano.
Also, a salad of Belgian endive, radishes, avocado, pomegranate seeds, and fried cubes of tempeh and halloumi. Husband said, while licking his soup plate, that he doubted any guy in the Nehterlands was eating as well as he was tonight. I took it as a compliment ;)
Hurray - for the first time in days this is allowing me to reply (not that my meals have been so super amazing that anyone needs to know about them!). Last night in an attemot to clear the freezer out a bit, I took a single portion of black bean chili out of the freezer and spotted half a chicken breast (surely not me to leave HALF a chicken breast in there!) so we had the BB chili and I invented a chicken and white bean chili. Definitely to be repeated. We both loved it.
Tonight we are having bits and pieces. The boy has made gazpacho, i have made mahi ceviche and a little dressing to drizzle over a bit of smoked salmon to make it more interesting. We also have some nice olives and a black bean salsa. I have toasted up some flour tortillas to have with it
Too lazy to cook so it was more of lunch, which was a fridge cleanout spicy pork stir fry made with the last bits of bell pepper, onion, green onion, half a zucchini and some garlic in a bean paste/sriracha seasoning. Served over steamed jasmine rice.
We're literally down to eggs, apples and a little baby piece of cheese, but I'm so incredibly lazy that I think grocery shopping will have to wait til manana...
I picked some Swiss Chard this afternoon, along with some of the tomatoes and peppers that need to get eaten. Tonight I browned some onions and Brats, added in the cut up Chard stems and continued to cook them, added in the sliced Chard, some scallions, and chicken broth. Heavenly chard. Served the brats and chard with some roasted potatoes, mustard, and a squash relish that I made. Now I need to do something with the Marconi Peppers, I am thinking a Frittata with some summer squash and fried peppers. Enjoy your weekend!!
Pizza and salad for dinner tonight. The pizza consisted of a homemade crust, left to chill in the fridge since last night, topped with a brushing of olive oil, some bottled puttanesca sauce (bought it on sale the other day because of the cute packaging, and it turned out to be the most flavourful bottled sauce I've ever tasted), sliced mushrooms, a little bit of ham, fresh mozzarella and a sprinkling of kosher salt and black pepper. Served with pickled jalapenos on the side.
The salad was baby arugula, shredded cabbage, halved red grapes, blue cheese and some leftover vinaigrette from the other night.
Sadly, we drank the last of the wine while I was making dinner.
I pulled out some pork chops from the freezer, and after a conversation with my sister this morning (her asking me to detail the recipe for swordfish she's making tonight), I will be marinating them in a favorite marinade found in Food & Wine a long time ago. It's not available at F&W's site, but seems to be all over the Internet (without any attribution to F&W).
I'll be marinating the chops and grilling them on the grill pan and finishing them in the oven. There will be roasted Herbs de Provence Yukon Gold potatoes and COTC alongside. And if I get ambitious, I'm hoping to make a peach cobbler for dessert. :-)
Yogurt, Lime, and Black Pepper Marinade
1 cup plain nonfat yogurt
4 medium scallions (white and green) -- finely chopped
1/4 cup fresh lime juice
2 Tbsp lime zest -- finely grated
2 Tbsp safflower oil
2 large garlic cloves -- minced
1 Tbsp black pepper -- coarsely ground
1/4 tsp salt
1 tsp ground cumin -- OR coriander, chili powder, or curry powder (optional, and I usually just leave it out, as I prefer it with just the lime and pepper)
Combine all ingredients in a nonreactive bowl. Use as a marinade for beef, chicken, or pork; or cover tightly and refrigerate for up to 1 week.
re: LindaWhit
re: LindaWhit
re: nomadchowwoman
It is wonderful - the chicken or pork chops are really *best* cooked fully on the grill. The marinade gets a bit crusty (a good crusty!) and some will fall off when you flip it. Finishing it in the oven, you run the risk of it getting a bit ooky-looking. Still tastes good; it's just ooky-looking. :-)
I get so out of the loop when the email is not working. I know I can find WFD in Home Cooking, but I kind of lose track of Chowhound in general when I'm not getting email.
We had for dinner:
First course - grilled beets with skordalia.
Main dish - Jordanian grilled chicken from Planet Barbecue, which is a spiced, marinated chicken topped with a mix of onions, raisins, pine nuts, paprika, cinnamon and cardamom pods. I served it on top of homemade naan bread.
Side dish - orange cherry tomatoes with za'atar pesto and pine nuts, from Radically Simple.
Another dinner with total disregard for culinary borders, but it all worked quite nicely together.
Tonight a few people are coming over for an appetizer/small plate pot luck. I've got a few things in mind...
re: L.Nightshade
re: Klary
The spatchcocked chicken is rubbed with a dry mix of salt, cumin, coriander, paprika, and pepper. Olive oil is drizzled over and the spices are further massaged onto the chicken with the oil. It sits on a bed of thinly sliced onions and bay leaves to marinate.
The recipe calls for the chicken to be placed on taboon, a Jordanian flatbread. But I had balls of naan dough that I had previously frozen, so just thawed those and popped them into an iron skillet.
re: L.Nightshade
Hmm. Our dinner party, which was planned for 5, kinda imploded. My buddy had a surprise gig, so neither he nor his wife showed up, and I ended up making only one pack of happy thighs for the 3 of us. Still used both Chinese eggplant b/c I LOVE them.
The papaya I had bought was ripe, so the *green* papaya salad didn't happen. I now have a massive bowl of papaya chunks nobody is interested in eating. Sigh.
I thought the curry was too creamy, not spicy enough, and was lacking depth in flavor. I guess that's what happens when you don't mortar & pestle your own curry paste.
The flan was a huge success, tho.
We ended up stopping by the bar where my buddy was playing, and I did a few songs. Then back to our place for scotch.
Tonight I'll use up the second pack of happy thighs -- I'd love to marinate and grill them later, but the forecast says thunderstorms (when doesn't it?), so I may have to pan-fry.
Sides? Not sure. Feeling like some nice veggies -- asparagus or sumtin like that, and salad. Always gotta have salad.
boyfriend made salsa last night and he uses tons of raw garlic and peppers; it made our pinto beans and rice with guac and greens meal way more exciting than it would have been; i love those Kirkland brand tortilla chips; they are the closest thing to making them yourself chips i can find around here- love how thick they are so you can pick up lots of guac w/out it breaking; and speaking of avocado- i know this is a "What's for Dinner" thread, but i must tell you that for brunch i made avocado pancakes; never thought of it before and i'm not sure what possessed me to do it, but I'm glad i did cuz they were delicious; i did the same exact thing i do to make mango pancakes, but used FL avocado instead; it was just "too weird" for my boyfriend to eat so i left his plain :)
re: crowmuncher
re: inaplasticcup
let me show off my permalink skills...
just sub avocado and yes, i kept them sweet (used maple syrup as usual). I remember eating eating savory crepes in Paris a lot, so I'm sure they would be fantastic for dinner if made savory; i should try that next :)
re: crowmuncher
re: crowmuncher
To start ........ an odd combination of three cherry tomatoes, three runner beans and a couple of courgettes, cooked together in some way, with marjoram....and dumped on toast. Only because it's the entire available crop from the stuff we've got growing in pots on the patio and we need to use it before we go away. I know.... let's give it a name. How about Tuscan Toast?
To continue......pork chops (baked), boiled new potatoes, steamed brocoli, apple sauce.
To finish........fruit.
re: Harters
re: LindaWhit
Africa is in November, Linda. South Africa for 3 weeks.
This trip is Mallorca. We've rented a house for 2 weeks. Part of the world we know well. Normally when we're away we eat out or get takeaway but produce will be so good at the moment that we plan to cook about half the time. Only very simple stuff - buy some fish form the quay for the BBQ, make a salad and have it with bread - that sort of thing. Or some of the easy local specialities like tumbet (which is a bit like ratatouille). Whether it lasts or we succumb more to the restaurants is anyone's guess. Other than that, there's going to be a lot of lying down in the sun, reading trashy crime novels. Oh, and romantic moonlight strolls on the beach.
Herself calculates that by the end of the year, we'll have been away for 12 weeks which is pretty good going. There are worse ways of spending one's retirement :-0
inspired by nightshade's lebanese chicken (but veering a bit, distracted by things i found in my spice drawer), and having a raw s/b chicken breast, i've pounded it out to uniform thickness, and it's now sitting in the fridge in a dry rub of s&p, granulated garlic, granulated onion, ground and toasted cumin & coriander, sumac and aleppo. forgot the paprika. i think i'll just pan fry that, and make some sort of couscous thing, with pine nuts; Klary's haloumi sounds like a perfect addition too. and maybe some garlic sauteed spinach. and a salad of some sort; have a beautiful rosy grapefruit that i might supreme and do something with, with raspberry vinegar.
re: mariacarmen
re: mariacarmen
re: linguafood
thanks LW & LF! Harters, yep, have had it that way too - it's good any way you serve it. our corner store is run by a Syrian fellow, and he told me he likes it with basmati rice, so i felt i was on the right track with the couscous.
dinner was pretty good. didn't make the salad, but the couscous was chock-full of goodies: toasted pumpkin seeds (no pine nuts, and didn't want to spend $29/lb to buy some), minced red pepper, parsley, and shallots, dried cherries, diced white zucchini, and cubes of the fried haloumi. plenty for work lunches this week.
Last of the baby heirloom tomatoes roasting... haven't yet decided whether to serve them in, or alongside, the shrimp/asparagus/penne/vodka sauce I'm making- mainly because I have all of the ingredients in the house, and don't feel like getting out of my pi's to go to the store. Hubby already went once today to get bacon to go with the waffles I made for breakfast- getting him to go again is highly unlikely, to say the least. Simple caesar salad and garlic bread to go with. Dessert has yet to be decided, but got some lovely organic nectarines and cantaloupe (2/$3!!), so that might be it- for me at least- he will probably go for 1 of the 600 lb gorilla ice cream sandwiches in the freezer.
Last night was all kinds of oysters at the Milford(CT) Oyster Fest -- YUM!!
Countdown to our trip to the Cape- seafood spectacular!
re: JenJeninCT
re: LindaWhit
Scratch the pasta- wasn't blowing anyone's skirts up. So, made a frittata instead with caramelized red onions, a package of pre-sliced "gourmet" (shitake, crimini and oyster)mushrooms, parsley and a handful each of parmigiano reggiano and pecorino romano. Garlic toast topped with a little pre-shredded 6 Italian cheese blend on the side. Cantaloupe will be the perfect dessert.
Pomegranate cosmos were the pre-dinner drink.
For the moment, my fridge is slightly less Flintstone's closet-esque, but that will be shot to hell tomorrow :)
Thanks Linda! we usually go about 4-5 times a year, but this will be our first trip this year. September weather is *usually* perfect for us.
made a whole chicken on the grill ( between thunderstorms!) with a balsamic barbeque sauce for the last 15 minutes. Boy was it succulent. Also grilled some eggplant and made a salad with it, garlic, green pepper, hot pepper and sweet onion, olive oil and sherry vinegar. Also had a corn, red onion and green bean salad, Peaches for dessert.
Made New England Portuguese style beans and greens with white beans, kale and chouriço. It's a lot like a Caldo Verde, but without potatoes and not as soup-like. Very satisifying and spicy. :9
This is kinda weird because I am trying to sort of create a fruity BBQ sauce, but I cannot do traditional BBQ because of the tomato and vinegar. I put two peaches and three figs, 3 cloves of garlic, couple spoonfuls of hoisin, piece of ginger, and an onion and ran that in my emulsifier to make a completely smooth sauce. Put that in the crock pot with baby back ribs, and two cups of white beans and minced onion. When the ribs were tender, I made a glaze from honey, hoisin, and curry powder, then broiled.
It's not awful, tastes ok together. Needs work. Lol
Gazpacho tonight, I used a mix of tomatoes from the garden, Lemon Cucumbers as well as the reg type, and some Marconi & Hungarian peppers from the garden were added to the other ing. I made a diced version that has been in the family for eons; it was nice to do it with the things I had nurtured over the summer. Served it with Lime, Chili, Honey marinated shrimp and a good baquette. That is what summer and a garden are all about.
re: JEN10
re: icey
3/4 cup fresh squeeezed lemon juice
4 med tomatoes chopped
3 small red bells chopped (I had some homegrown Marconi's and Hungarians that I added)
1 cucumber chopped
1 med. red onion diced
1/2 c. fresh parsley minced
2 cloves garlic minced
2 c. beef broth (I used better than bullion)
1T. salt
1/2 tsp. fresh ground pepper
1/2 - 1 tsp. cayene pepper (optional)
1 tsp. sweet paprika
1/2 - 3/4 c. EVOO
Chill for several hours before serving.
I am having it again tonight (it is even tastier) with BBQ Baby Back Ribs
Hope you like it as much as I do. It is so delicious and crispy, like a mouth full of summer delight!
re: JEN10
Thanks! I will definitely try your recipe shortly. Last night I had a real hankering for it since seeing your pictures, so I looked up an old Gazpacho thread here and looked at Mark Bittman's recipe that someone had posted and used that as a guideline.
All the veggies came from my garden and it was a great new way to use up the cucumbers.
I took 4 extra large super ripe tomatoes that I would normally only make sauce out of. Added a big cucumber, a big handful of celery leaves, 1 serrano (ribs and seeds removed) and a few sweet banana peppers, salt, pepper and olive oil. I also soaked 2 small slices (crusts removed) of calabrese bread in water and then added those as well, along with a small clove of garlic.
Blended everything up in the food processor but let a bit of texture.
I then chopped up a bit of cucumber, banana pepper, tomato and celery and served that on top of the gazpacho for some added texture.
The soup was served alongside a grilled porkchop that we ate with some really spicy mustard.
I'm a little under the weather today, so DH made dinner. He made a sort of mushroom-sherry stroganoff with criminis and chanterelles, served over egg papardelle, and thick-cut boneless pork loin chops. Very good.
Brabant style rabbit and rice * - bought from the farmers market and just needs microwaving.
(* No, me neither. But I'm a sucker for Flemish dishes)
Found a gorgeous well-marbled steak in the freezer that will go on the grill. Beautiful rainbow chard, picked yesterday at the organic farm, will be sauteed with garlic and shitakes and sprinkled with a bit of sherry vinegar probably although I have some fabulous apple cider vinegar that is the most aromatic thing ever that might get used. Steak might be sprinkled with some crumbled Buttermilk Blue, depending on how decadent I feel this evening... A larger piece than usual of the steak must be reserved for Pokey (see avatar) because it's his birthday and it seems only right. Happy Monday everybody!
Saturday night's dinner: rainbow trout filets (sauteed in a little brown butter and spritzed w/lemon juice), lentil salad ("beluga" lentils tossed w/EVOO, a little orange oil, sherry vinegar, fresh thym leaves, salt & pepper), sauteed dandelion greens.
Last night, we had a belated celebratory dinner (for the anniversary of each month DH keeps off cigarettes, he gets to dictate the menu; we're a little past month 4). We started w/ chanterelle crostini (chanterelles sauteed w/minced garlic and prosciutto, then finished w/a touch of half-and-half, grated pamigiano, and chopped parsely) and Negronis. Then we had grilled rib-eye, corn sauteed w/sweet onion and chopped roasted poblanos (finished w/asplash of the half-and-half), grilled "spring" onions squirted w/lime, and a side salad of lettuce, grape tomatoes, and blue cheese crumbles tossed w/red wine vinaigrette.
I tried out Phurstluv's technique of salting the rib-eye and letting it sit on a rack in the fridge to air dry (36 hours in this case). Wow, did that make for a fabulous, juicy steak. We really noticed the difference; I will definitely do this agai
re: nomadchowwoman
re: nomadchowwoman
re: nomadchowwoman
re: nomadchowwoman
re: nomadchowwoman
re: nomadchowwoman
re: Harters
Thanks to all of you nice folks. DH is still off, but he says he struggles mightily everyday. After our meal the other night, he complimented me profusely--and then said the only missing element was the after-dinner smoke.
Harters, good for you. My DH hasn't given up booze. That, I think, would kill him.
Last night we hosted an appetizer potluck to inaugurate our new supper club. Our contributions included:
Tomatoes with za'atar pesto, which wasn't as nice as the one we made last night, as the tomatoes at the farmers market weren't as good as those we had from the CSA.
Teeny weeny rosti, topped with horseradish sour cream, Mr. Nightshade's homemade gravlax, chives, and a caperberry.
Tuscan chicken liver crostini.
Walnut tart with a coffee glaze.
Items of note brought by others included spiced meat turnovers (inside a yogurt pastry with a wonderful texture) and just-caught crab salad with wonton crackers.
I love a meal comprised of small plates. What a nice evening!
Two delightful hanger steaks waiting to be marinated with some soy & Worcestershire sauce, maybe some thyme & garlic powder as well, to be thrown on the grill later (not raining here for a change). Sides are green asparagus - not sure yet whether I'll grill that, too, or roast in the oven, and incredibly fragrant & flavorful maitake. God, those shrooms are awesome, and at 3.99/lb. basically a steal.
I have no mushrooms.
But the cat and I have the house to ourselves for the next three days, and I am not in the mood for chips and salsa for dinner. Huh. And I can't get take-out, because we were just hit with the back-to-school expenses, a rent increase, and a car repair. So, pantry meal it is. Which is cool, because I'm craving sweet potatoes, and I *have* sweet potatoes.
I'll roast the sweet potatoes much as I did a few nights ago (with the fennel and coriander) but instead of cayenne, I'll make a very small batch of guajillo sauce, and use that to substitute for most of the roasting oil. The sweet potatoes will go into a wrap with spinach and cilantro. I was thinking of adding a few spoonfuls of something like lentils, or TJ's grain blend (with the baby chickpeas--so good), but I think light and savory appeals to me more than chewiness at the moment. Maybe the grains on the side. I tend to neglect eating the grains like 'they' say you should. I always get a grain baby. Doesn't feel healthy to me, but what do I know?
And looking over at the sidebar here, I just noticed that Chow has a sweet potato/sour cream/lime thing. So, there be probably be sour cream and lime tucked into the wrap. I don't argue with the fates.
Leftover "skinny" eggplant parmesan, from Skinnytaste.com, starts with homemade tomato sauce, and I got some excellent Romas from my favorite farm stand, then while the sauce simmers, the eggplant (which has been sliced into 1/4 inch slices, lightly salted and placed in a colander for a half hour, to release any excess moisture, then is dried off, brushed lightly with olive oil and roasted at 450 for 30-35 minutes. The eggplant and sauce are then layered with low fat ricotta and mozzarella, as you would a lasagna, ending with a layer of mozz, and topped with Parm-Reg. It was excellent, and I didn't miss the breading and frying step or flavor. Tonight's dessert was a kid size hot fudge sundae on cherry cheesecake ice cream at the Ice Cream Mann, who make all of their own ice cream:)
*Miso* glazed salmon made with Korean dwenjahng instead of miso, a little brown sugar, Korean rice wine, green onion, garlic, and a splash of fish sauce.
Steamed rice, pickled carrots & daikon, and a communal pot of ramen on the side because we were kinda low on rice. :)
re: inaplasticcup
re: inaplasticcup
re: crowmuncher
You need a different knife then. The photo suggests they are just basic juliennes. A bit fiddly but not a problem given a decent sharp knife with a large blade. Here's a YouTube:
re: crowmuncher
That video Harters linked to is a great resource. I personally prefer to just shave one side of the carrot by about 1/8" so I have a flat side, as the edge pieces don't really bother me.
A thinner blade helps with this kind of knifework as well, so if your knife blade is on the thicker side, it can get a little challenging unless your blade is very sharp.
Just as an FYI, here's an online link to a place where you can buy Kiwi knives (the brand I use), which are VERY inexpensive (3 to 10 bucks a piece), and worth every penny of shipping you might pay if you can't buy them locally. :)
re: inaplasticcup
ooh! thanks for the Kiwi tip - there is one at my dad's house that my sister bought and i love it! my sister pooh-poohs it, but i think it's great. i have two japanese santoku knives that i use daily at my house, but they are rather thick and we don't sharpen them enough. i'm going to get some kiwis. thx again!
oh wait..... you didn't post the link....
ETA: is this it? http://importfood.com/thai_knives.html
i had no idea they were thai knives...
re: mariacarmen
DOH! This was the one I found.
I think a lot of people are tied to the notion that more expensive things are necessarily better (not saying your sis is one of them), but these knives really do disprove that thinking. And they sharpen beautifully against the unfinished underside edges of porcelain or ceramic dishes in a pinch.
re: inaplasticcup
re: GretchenS
Gretchen, I have the top three pictured on the left picture of that wokshop link, and if I were to choose one, I'd choose the very top. But I have what I like to call *man*-hands with fat palms, so that knife functions well as my all purpose meat and veg chef's knife type dealie.
If you have smaller, more delicate hands, I would recommend the smaller (11") one with the pointed end. In general, I find the curved blade preferable to the flat. But I could easily do 99% of my knifework with either the 12" or 11" pointed end/curved blade knives. :)
re: inaplasticcup
re: inaplasticcup
re: L.Nightshade
re: inaplasticcup
D'OH!! my kiwi knives came today, already! so thrilled! and THEN...so surprised that they had gotten here so fast, i checked the address.... and the Wok Shop is a maybe 15 minute walk from my office! in Chinatown. what a dope!! and i'm pretty sure i've been there before, and purchased some things! what a total dope. but i'm thrilled with my knives!
re: inaplasticcup
oof. we're on a s/b chicken breast kick. pounded thin, seasoned, dredged in seasoned rice flour (thyme, rosemary, s&p, cayenne, granulated garlic & onion), fried til beautifully gold and crispy with a squeeze of lemon at the table. the BF had a hankering for 3 bean salad - i've NEVER had a hankering for such, having always eschewed most typical americana-type church dinner-potluck-school fair- fare - but it was really good - fresh green beans, lightly steamed, canned pintos and garbanzos, in a simple vinaigrette of shallot, red wine vinegar, evoo, s&p, parsley and oregano. very fresh tasting. alongside were his thinly sliced potatoes with a topping of parm reg and grated fresh garlic, roasted in the oven til crispy. stuffed.
Rain, rain, rain, and the boyfriend is out of town again. *sigh* Normally I like stealing a few days to myself, here and there, but this time, I just miss him. I need soup. I have one large sweet potato left in the cupboard, and thought a creamy chipotle sweet potato soup would be perfect for dinner tonight. I might add a decent amount of roasted red pepper to saute with the onions, ginger, and garlic. Probably seasoned with a touch of cumin, chili powder, and a little cinnamon. I still have cilantro to use up, so I might add a handful in at the end. Grilled cheese to go with. Maybe two.
re: onceadaylily
re: mariacarmen
The bread is rye, and I have muenster, mozzarella, and sharp cheddar in the fridge. I can't decide. I might have to dip cubes of cheese into the soup, in order to make an informed decision.
I have an errand that requires me to walk two miles, apparently, in the rain. That soup is going to be delicious . . . as is having the good spot on the couch, and not being forced to watch Storage Wars, or the History Channel, while I eat.
re: onceadaylily
Rain, rain, rain, and the boyfriend is out of town again. *sigh* Normally I like stealing a few days to myself, here and there, but this time, I just miss him.
Awww, and you have a sadz avatar as well. :-( Your soup sounds perfect for a rainy day. And he'll be home soon. Snuggle under a blankie tonight and watch a chick flick. ;-)
re: onceadaylily
An easy dinner for me last night, only prepared one dish! Mr Nightshade marinated and grilled a nice piece of salmon. Slowly chipping away at our big bag of zucchini, I made fritters from a Batali recipe I found in Food and Wine magazine. A few of the leftover tomatoes with za'atar on the side. Loved the fritters! Those left over will make a nice lunch.
Anticipate a similar event tonight. As I'm busy with work, Mr. NS will grill something and I'll do a side.
re: L.Nightshade
Nice, sounds good. I'll have to find that fritter recipe. I've also been eyeing these Korean zuke pancakes, which another Hound recommended: http://www.facebook.com/l.php?u=http%...
re: ChristinaMason
Here is the zucchini fritter recipe:
I was quite happy with the outcome.
ETA: just watched the video (for the Korean pancakes). Interesting technique. It seems like the batter is just flour, water and vegetables, then a whisked egg goes over the top of the partly cooked pancake. Is that how you interpret the instructions? My audio is pretty bad. I'd like to try this some time with odds and ends of vegetables.
Piedmont roasted peppers - from Delia Smith's "Summer Collection"
The dish has a longish history in the UK, appearing first in Elizabeth David's "Italian Food" in 1954. A few years later, chef Franco Taruschio put it on the menu at his legendary Walnut Tree (now under new ownership, we were there only the other week). Then Simon Hopkinson put on the menu at Bibendum (and recently recreated it on his latest BBC series). And St Delia blagged it from there.
Enough of the history lesson, I hear you mutter.
OK, here's what you do. You split a red pepper, per person,down the middle (keeping the stalk on to hold the shape) and put it in an oiled baking dish. Skin a tomato per pepper half, quarter them (you may need less if the toms are big, of course) and stuff them into the pepper. Then add some finely sliced garlic and a chopped anchovy fillet per half and drizzle with some oil and give it a grind of pepper. Bake for 50 - 60 minutes till throughly gooey, then scatter with basil leaves.
We'll be having crusty bread with it.
re: Harters
re: Harters
I've had something similar at a friend's home who did say it was an Italian recipe, but without the tomatoes. quartered red peppers, like little boats, with a whole anchovy in each hold, slivered garlic, a splash of vinegar, chopped parsley, drizzled with olive oil. i've replicated this a few times, i'll have to try your version soon.
re: Harters
Penne with fresh tomato brie sauce.
I'm not sure if other people do this, as it's something I've grown up with.
We chop up tomatoes, a little onion and a wedge of brie cheese. We mix them together and leave it on the counter all day. The acid in the tomatoes melt the brie and it makes a creamy tomatoey briey sauce. We put it on penne mostly. Add some basil at the end.
I'm planning on making enchiladas tonight. Considering it's 100 degrees outside, I will probably regret it once I'm standing over boiling pots with the oven preheating, but nevertheless, I am planning on making enchiladas tonight. And I plan on enjoying them, probably with grilled corn.
re: BananaBirkLarsen
we hit 75 degrees today! (in foggy old San Francisco) last minute invite to a cook-out, will get home and see what's in the fridge that will do.... i know i have tiny sweet cherry tomatoes, i could do a quick stop and buy fresh mozz and some basil....maybe fresh sweet corn kernels too...
re: mariacarmen
re: rabaja
i did, until about 7 p.m. when the fog rolled in. dinner was good, with a trained chef in residence - we had a plethora of dishes - tri tip on the grill, grilled fresh corn, étouffée with chicken and white rice (i'd only every heard of étouffée with seafood), pasta carbonara, and my salad of chopped heirlooms, basil, fresh mozz, and toasted garlic and buttered breadcrumbs over the top - a deconstructed bruschetta, if you will. and another chefly creation - lemon meringue pie with berries made in a cast iron pan. too much sparkling spanish rosé. very full, sleepy and headache-y.
re: mariacarmen
Yes -- you should definitely enjoy it. I'm in Fresno and would give just about anything for 75 and foggy.
I did end up making the enchiladas after all, too, although I forgot how labour intensive they are and was too tired to grill any corn. I made the whole thing from scratch, using a recipe from the Mexico the Beautiful cookbook. Even made my own tortillas (which I am slowly, slowly getting better at). Exhausting, but delicious, and I got a pot of chicken stock out of it as well.
Went food shopping for a 3 day cooking marathon for a friend, so she can have some frozen meals for her for two months or so. Made 4 different meals so far. (lasagna, garlic shrimp and brown rice, vegetable rice pilaf, and soup)
After all that cooking, I'm not really hungry. I just took a tiny cup of Potato and Barley Chowder that I made her, and some guacamole and corn chips.
I picked up some Linguisa sausage this morning, so I opted to make a Portugese stew. I had a mutant squash that I added along with my Chard and some peppers from the garden, white beans, thyme, cayene, and some Roma tomatoes that I picked yesterday. It was delicious, served with rustic bread and an olive oil garlic dip.
A pitcher of margi and chimichanga for dinner at a local joint, but lunch was a roasted chicken breast sammich on some more of the Il Fornaio French bread with which I have fallen a little in love. (I know there's a lunch thread, but it moves a little slow for the ADD in me...)
Basil/lemon/garlic mayo to dress and some fresh melons on the side.
A very summery dinner tonight:
Shrimp marinated in garden herbs, and grilled by Mr. Nightshade.
Zucchini and yellow squash, shredded, briefly sauteed, and tossed with pesto.
And broiled cauliflower tossed with kalamata olives, capers, pepper flakes and lemon agrumato (from a Batali recipe).
So we finally finished off the most recent batches of zucchini and basil, and we will have a new CSA box to play with tomorrow.
re: L.Nightshade
re: JEN10
Thanks Jen.
We just get a box every other week. I think it takes a big family to use up the weekly boxes. It's hard to say how much produce is in the box. I'd estimate the box is about 12" x 10" by 20" maybe even 24". It could fill up two big grocery bags. Weight varies by the type of items, which, of course, changes every time.
where's the new link?
re: mariacarmen
re: linguafood
SERIOUSLY? Someone asked to have those removed? @@
:::Sigh::: Here's the new link to #103:


text:
I bought this and it came in the mail today.,
turns out I screwed up when I was checking to see if I could use this subwoofer. My reciever has spring contacts where you put in a bare wire for positive and negitive for the subwoofer while the subwoofer has wire contacts for positive and negitive for both left and right channels. I only have one channel! I asked my roommate and he said that since my reciever only has one set of wires for the sub woofer the signal must be in stereo so go ahead and hook up my two wires to either the left or right imputs on the subwoofer. Is that right? shouldnt I split the wires and hook up both the left and right sides?
So far i have taken my roommates advice and just hooked the signal up to the left side, it sounds great but I dont know if it is suppose to sound better or not.
here is the back of my reciever.
subwoofer and rear surrond.
center and front speakers.
back of my subwoofer.
So should I leave it as it is? Is there a better way to hook it up?


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|Evelyn Lindberg-Hoyum, 96
|Written by TRF Times
Fosston - Evelyn Lindberg-Hoyum, 96, of Fosston, died Thursday, Oct. 25 at First Care Living Center in Fosston.
Funeral services were held Tuesday, Oct. 30 at Bethel Assembly Church in Fosston, with Pastor John Marx and Pastor Hollis Graves officiating. Interment was held at Salem Lutheran Cemetery, rural Gully.
Evelyn Edna Sorenson was born on March 12, 1916 in Eden Township at Gully, to parents Bernt and Edith (Kjorven) Sorenson. She graduated from country school and was confirmed and baptized in the Lutheran faith. She married Arthur Conrad Lindberg on June 30, 1934 in Gonvick and they farmed near Gully for thirty years until his death in 1964. She and Artie had five children together, Veronica, John, Lorna, Vicki and Beverlee. She became a born-again Christian and was passionate about sharing her testimony of conversion throughout her life through both words and deeds. She was a living testimony up until the end.
After her husband's death, Evelyn moved to Thief River Falls in 1967 and worked at Arctic Cat Enterprises until her retirement in 1981. She married Martin Luther Hoyum on Oct. 30, 1982 in Thief River Falls and they lived in Fosston, until his death in 2000.
First and foremost, Evelyn loved the Lord. She taught Sunday School for many years and had a special love for children. One of her cherished experiences was teaching Vacation Bible School to Native Americans at the Dunseith, ND Mission. She held various church offices and was an active church member throughout the years, most recently a member of Bethel Assembly in Fosston, Minnesota. She read her Bible cover-to-cover many times during her lifetime, and she devoted herself to earnestly praying for each and every family member morning and night.
Family was of paramount significance to Evelyn, and she deeply loved spending time with her children, grandchildren and great-grandchildren. Evelyn was spontaneous, playful and just plain fun. As a grandson once said, she was "willing to try anything." She loved traveling, had a heart for adventure, and was known to ride on dirt bikes and motorcycles with her grandsons, had her own Arctic Cat mini-bike, rode a snowmobile on her 75th birthday, and rode on a jet ski when she was 85. At 88 years old was found riding a tiny trike in the driveway with her great-grandchildren.
Evelyn had a vibrant passion for nature, cultivating her flowers and gardening tirelessly. She loved to bake and can, preserving garden produce of many kinds. She was creative and artistic and developed into quite the self-taught painter. She also enjoyed music and cute miniature things of many kinds. She was once persuaded to cheerfully play "Jesus Loves Me" on her tiny one-inch long harmonica in front of her church congregation.
Quick-witted, usually smiling and easily brought to a giggle, she loved jokes and pranks and often laughed to the point oftears. Evelyn loved playing games (especially "Button," a homemade board game.) She displayed a childlike delight in the moment and could find joy in even the mundane.
She is survived by five children, as well as many grandchildren and great-grandchildren: daughter Veronica (Ray) Snobeck of Detroit Lakes and children Daniel (Luvenia) Snobeck (children Valerie, Luke and Jessica) and Suellyn (Don Burns) Snobeck (children Jonathan and Lydia); son John (Carol) Lindberg of Onamia and children David Lindberg (children Christina (Luis) Mendosa [Axel and Abrianna] and Zachary), Tim (Karen) Lindberg (children Levi and Justin) and Trent Lindberg (son Chase, Laura (Zach) Pflugrath, Leah; daughter Lorna (Ken) Hockert of Thief River Falls and children Londa Pederson (children Zachary, Chantel and Brianna), LaDawn Olson (children Cody, Austin and Katelyn), Ken Jr. (Lisa) Hockert (daughter Reilly) and Harlen Hockert and family;
Daughter Vicki (Will) Dekkers of Erskine and children Vonda (Chad) Visser (children Camille, Carter and Carlie), Brian (Gina) Dekkers, Danae (Paul) Lapka (children Isaac and Caleb), Jill (Mark) Leonard (children Madelyn, Mackenzie, and Katelyn), and Brad (Kara) Dekkers; daughter Beverlee (Dave) Mountain of Good Thunder and children Charity (Rich) Koenig (children Caedron, Mallorey, Liam, Evangeline and Macauley), Krischelle (Mark) Sides (children Adrian, Abbi, Jacob and Julia), Philip Stoutenberg and Kajsa (Bill) Mooney (son William).
She was preceded in death by husbands, Arthur Lindberg and Martin Hoyum; parents Bernt and Edith Sorenson; brothers Theadore, Delmer and Virgil, sisters Ethel Rouland, Iva Rouland and great-grandson, Dylan Pederson.
Blessed be her memory and long live her legacy as a devoted follower of Jesus. "The Fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control." Galatians 5:22-23
Arrangements were with the Carlin-Hoialmen Funeral Home of Fosston and messages of condolence may be sent at carlinhoialmen.com. A00003B2012OT31


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News and Talk
Classical Music
Sanford Police Revamp Neighborhood Watch After Trayvon Martin Shooting
Oct 30, 2013 | WMFE - The Sanford Police Department is revamping its Neighborhood Watch. While some parts of the program are new, some simply place new emphasis on existing rules, like the ban on volunteers carrying firearms. The program's overhaul comes in the wake of the fatal shooting of 17-year-old Trayvon Martin by Neighborhood Watch volunteer and self-appointed captain George Zimmerman.
[Image: Sanford Police Chief Cecil Smith]
Sanford Police Chief Cecil Smith took over the department in April, and suspended the Neighborhood Watch program shortly thereafter. Department officials say Smith saw the need for thorough review and revision in light of the circumstances surrounding Martin's February 2012 death. Zimmerman reported Martin to police as suspicious, then followed the unarmed teen and fatally shot him after an altercation. Zimmerman was acquitted of second-degree murder in July.
The new Neighborhood Watch program Smith will reveal at a November 5th community meeting stresses that volunteers are not to carry guns and not to follow suspects. As before, members are expected to call police when they see a person or activity they deem suspicious.
New additions to the program include background checks for Neighborhood Watch captains and mandatory training. Watch groups will also work directly with police officers, instead of a civilian liaison.
Department officials say the public is welcome at the November 5th meeting.


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Carmen Velvet Pillow Cover
- Overview
Our modern interpretation of a simple 13th-century Turkish geometric design on lavish velvet brings new vitality to a room. Small variations in the tones of the red cover make each one slightly unique.
- 18" square
- Made of a rayon/cotton blend.
- Reverses to same.
- Hidden zipper closure.
- Insert sold separately; down blend or synthetic.
- Machine wash.
- Imported.
- 18" square
- Dimensions & Care
- Woven of 55% rayon, 45% cotton.
- Remove insert from pillow cover.
- Machine wash inside out in cold water, gentle cycle.
- Use only nonchlorine bleach, if needed.
- Line dry.
- Warm iron as needed.
- Shipping Info
This is a general shipping item.
View our Shipping Information
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Return Policy
At Pottery Barn, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction is our priority. We carefully inspect your order prior to shipment. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement. If, within 7 days for Quick Ship upholstery and 30 days for all other products, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value.
We cannot accept returns on monogrammed, personalized, special-order items, or on items damaged through normal wear and tear. We also cannot accept returns of final-sale items which are identified by a price which ends in .99.
For returns of items purchased from your Pottery Barn registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later.
You may return merchandise through the mail for a refund or replacement. For detailed procedures for returning items through the mail, please contact Customer Service at 1.888.779.5176, 7 days a week, 5:00am - 9:00pm (PT).
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Sethram wrote:Del the Funky Homosapien - And they thought it was hell
Chances are you've heard him without realizing it.
And while typing this post the track changed to :
Sage Francis - Runaways
What can I say? I've got a thing for underground hip-hop.
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Sidamo is a province is the southern region of Ethiopia on the Northern border of Kenya. Known as the homeplace of coffee, it boasts a vast wealth of native coffee varietals and has a deserved reputation for producing outstanding coffees.
The crisp, floral, vibrant, clean cups that we've come to love in the roastery are now available as a deaf espresso option. Decaffinated using the Swiss Water method, this cup presents all the characteristic qualities of an excellent Ethiopian coffee. On the cupping table we've found it to have a sweet, rich, light body with subtle blackcurrant and floral notes. A delicious espresso, with soft cocoa notes through milk.


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Chiffon Dress with Layers of Lace Tiers on Bodice Style 875361
DB Studio
This item is available online only. *
Long, flowing and luxurious - what a beautiful way to say your vows and wow the crowd.
A sheer, flowing fabric that drapes well on the body.
A sheer, flowing fabric that drapes well on the body.
A sheer, flowing fabric that drapes well on the body.
Tight decorative gathers which create flattering pleats in the fabric.
A fabric design element that features multiple layers.
customers bought with this dress
Chiffon Dress with Layers of Lace Tiers on Bodice Style 875361 2 2
Nice dress I am 5'5" and 105 lbs. and bought size 2. It fit me well. I had to make a slight adjustment with the shoulder strings for length but that was it. I did make an alteration on the lace however. There were 4 layers of laces and I didn't like the two layers with beads, so I got rid of them. The dress looked so much more simple and elegant with just two layers of chiffon. But, all in all, it was a nice dress. The inner layer was thick enough that I didn't have to worry about my skin showing through. I received many complements on it. Strongly recommend. August 5, 2013
disappointing This dress looked so pretty in the picture but was very disappointing in real life. It is a much darker "ivory" than I was expecting and the lace layers are accented with sparkling beads that were not mentioned in the description. The proportions also seemed off- cut small in the chest and large in the hips. I returned it the same day that it arrived. July 9, 2013
1-2 of 2
*Color & Style representation may vary by monitor. Not responsible for typographical or pictorial errors. Product availability varies by store and online. Some in-store purchases require special order and markdown styles cannot be special ordered. Contact your local store for details.


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Lunch Box - I Love Tootsie Roll
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Assorted Zotz
Lunch Box Only (no candy)
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Typical Premium Candy Assortment:
1 each Strawberry Airheads, Atomic Fireball, Sour Apple Blow Pop, Boston Baked Beans, Vanilla Bonomo's Turkish Taffy, Bubble Gum Cigar, 2-piece Candy Buttons, Candy Cigarettes, Candy Necklace, Caramel Creams, Chick-o-Stick, Chiclets 2-piece box, Chuckles, Jawbreaker, Jujyfruits, Banana Laffy Taffy, Lemonheads, Necco Wafers, Watermelon Now & Laters, PayDay, Strawberry Pop Rocks, Razzles, Root Beer Barrel, Smarties, Sugar Daddy Junior, Swedish Fish, Caramel Apple Pop, Tootsie Roll, Wax Bottles 5-pack and Wax Lips.
Typical Penny Candy Assortment:
2 each Anise Squares, Atomic Fire Balls. Banana Splits, Bazooka Bubble Gum, BB Bats, Bit-O-Honey, Black Taffy, Butterscotch Disks, Candy Necklace, Caramel Creams, Caramel Squares, Mini-Charleston Chews, Chick-o-Sticks Nuggets, Chiclets, Cinnamon Bears, Cinnamon Disks, Mini-Clark Bars, Coconut Neapolitan Sundaes, Dubble Bubble Gum, Dum Dum Pops, Honeycombed Peanuts, Hot Dog Gum, Jawbreakers, Jelly Nougats, Jolly Ranchers, Kits, Lemonheads, Mint Juleps, Mini-Necco Wafers, Now & Laters, Orange Slices, Peanut Butter Bars, Red Bird candy puffs, Root Beer Barrels, Saf-T-Pops, Salt Water Taffy, Scripture Mints, Slo Pokes, Smarties, Sour Fruit Balls, Stick Candy, Sugar Daddy, Super Bubble Gum, Swedish Fish, Sweet & Sour Pops, Tootsie Flavor Rolls, Tootsie Rolls Midgees, Walnettos and Watermelon Slices.
Please keep in mind that the actual assortment you receive may vary due to availability from our suppliers.
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350 Commerce Drive East | LaGrange, OH 44050 | 1-440-355-4345
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