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Snowdrops … and Baked Potato Soup
We have a flower bed beside our patio. Only three types of flowers grow there throughout the year. From April to October, the bed is filled with impatiens. They are the "standard issue" impatiens and the colors vary by what's available each year. We plant impatiens not because they are our absolutely favorite flower, but because of their easygoing nature. Our house is in the woods and we need flowers that are tolerant of both full shade and low maintenance. ;-) Impatiens fit the bill, and by the end of the growing season their showy display is impressive.
However, during the late fall and winter months, this particular flower bed looks pretty sad and lonely. The fact that this bed is right beside my immediate "at the ready" firewood supply for the wood stove does not help at all … as the errant log and large sheaths of bark often find their way into the bed. The upper floor of our house is T-shaped and the patio is actually the space under the base of that T. It's also right outside our den where our woodstove is located. (I designed our house with the openness we wanted and the ease of heating with wood foremost in my mind.) My husband keeps me well supplied with wood, which often means the wood is stacked a good 3- or 4- feet high between the columns that frame the patio. For months, I don't usually even see the flower bed unless I go wandering in that part of our yard and woods, perhaps checking out something that the cats are up to. Right before Valentine's Day, I walked into our woods down the hill from the patio to empty our chinchilla's cage of its shredded pine bedding. Admittedly, it's a task I often relegate to my husband when he's out in the yard refilling the birdfeeders, but this time I was working on my "to do" list for the party and the timing was off to make it one of his collateral duties. Coming back up the hill, I was rewarded by the lovely sight of more than a dozen snowdrops in the flower bed. I stopped and smiled and thought, yep, it's that time again. Every single year, without fail, I am joyfully surprised by the appearance of snowdrops. :-)
Snowdrops are aptly named because they show up at the time of year when snow is in the forecast and can often be seen peeking through snow. When your are dreaming of seeds and bedding plants in a few months and your only expectations of fresh flowers are from the florist, suddenly, there they are for you. Today's forecast is for several inches of snow. So, this morning out of curiosity, I purposely stepped around our firewood "fortress" to see how many snowdrops remained. I saw three and they looked as pretty as ever, no worse for wear from rain and sleet the last 24 hours. One was actually outside the confines of the flower bed—on its way down the hill—but still standing proud and pretty. (Its location was a nicer reminder than the stack of landscape timbers off to the side of the patio that we need to re-do the flower bed, since the timbers have fallen away due to gravity and time.) The funny thing about snowdrops is they look so delicate and fragile to me, much like lilies of the valley in their fragility and whiteness fringed with green. I wonder how they can survive the cold and snow and remain so intact and beautiful. Yet they do, year after year. Best of all, they are another sign that spring is coming. When my prolific blue star flowers (sometimes called Star of David flowers), the third type of flower that graces this bed, follow in a few weeks, I will know for certain winter is behind us.
Photo by dawnzy58
However, today winter remains and with the snow soon to make its appearance here, a suitable dinner is needed. You guys already know I' m a soup kind of girl! Well, the opposite of delicate, but still as suited to a snow day as the snowdrop, is a hearty, flavorful soup. What kind of soup recipe do I turn to when I am otherwise occupied (e.g., doing taxes today) and don't plan to be in the kitchen enjoying the soup "process," like I do with my Everything Soup? Well, I have a couple of quick soup recipes I rely on … like this Hearty Baked Potato Soup recipe. It was shared on J.D. Roth's personal finance blog, Get Rich Slowly. (I am nothing, if not a girl of many interests.) His wife, Kris, is the mastermind behind this very simple and easy, yet wonderfully tasty soup. It's pretty frugal (always important, but especially appreciated these days) and it's made from ingredients that almost everyone has on hand. That latter fact makes any recipe a winner for me, but especially on a snowy day. (The snow just started coming down!) After all, you don't want to go to the grocery store and face the "snow is coming and, oh, no, I might run of of TP, milk, bread, or junk food" crowds, do you? I didn't think soooo! (Of course, that might only be in Virginia where that particular phenomenon occurs. Do tell.) Finally, this recipe is naturally gluten free, so it's GFE! Love that, and love this soup!
Do you have a food or recipe that you call on when snow is imminent or already falling? One that warms your body and your soul perhaps. Tell us about it. Perhaps you have your own "must have" ptoato soup recipe … we'd like to hear about that, too!
Baked Potato Soup
(Click here for a printable version of this recipe.)
– 3 large russet potatoes, cleaned (but not peeled), skins pierced 3-4 times with a fork (you can use about 6 smaller potatoes, and I've used white potatoes before also; with a large crowd you can use a large stockpot and double the recipe)
– 1/4 cup butter (dairy or non-dairy)
– 1 small yellow onion, chopped
– 2 cloves garlic, minced
– 1/4 cup GF flour
– 2 cups GF chicken broth (or one 14-ounce can, I often make my broth from Better than Bouillon chicken base; or vegetable broth for vegetarian/vegan)
– 12 ounces evaporated milk (or dairy-free milk; almond milk is my favorite in this recipe)
– 2 tsp seasoned salt
– Optional toppings: shredded cheese (dairy or non-dairy), diced ham or crumbled bacon, chives or scallions, Tabasco sauce, GF croutons
Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly. Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant. Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through.
Serve alone, with GFE popovers or my cornbread, or your other favorite bread or cracker.
Shirley's Notes: Adapted from Kris Roth. This recipe is also great to turn to when you have a couple of potatoes in your pantry that will soon be sprouting offspring (if enough dirt gets thrown their way!). It's very well received when shared with others, too—it looks very appealing in a canning jar. If you've always shied away from potato skins in recipes, don't this time. The skins give a nice heartiness to the soup and add more nutrients as well. As noted, this soup can be made dairy free using a dairy-free equivalent for butter/margarine and, a dairy-free milk, like almond milk or coconut milk in place of the evaporated milk. I love this recipe made with almond milk. I've also added additional ingredients like mushrooms (when the onions are added) and diced chicken (when the last potatoes are added) for an extra hearty and tasty version of this soup.
Not just GF, but GFE
- Get gfe posts (including recipes) by email.
- "Like" gfe—glutenfreeeasily on Facebook to see updates/more content.
- Catch up with me on Twitter.
- Looking for a gfe recipe?
- Get the best gluten-free desserts recipes at All Gluten-Free Desserts.
- Local to Fredericksburg, VA area? Check out Support Group & Events page.
38 Responses to "Snowdrops … and Baked Potato Soup"
Nance on March 1st, 2009 3:33 pm
Oh, I love potato soup, and I love adding some corn in to make it a nice potato-corn chowder if I have some on hand. I have to say I feel a little smug knowing that you're getting snow for a change down there. We finally have gotten rid of ours for a while, it seems, though we've got very blustery winds and low, low temperatures.
Shirley on March 1st, 2009 6:47 pm
Hi, Nance–I like a potato-corn chowder myself. But, my husband and son don't like it in their potato soup. So, if I'm home alone ;-), I make it with corn occasionally. And, if I'm eating out and can find a GF potato-corn chowder, I go for it, but that happens rarely. Corn would certainly be tasty and look pretty in this recipe.
Glad you guys finally got a break from the snow, but the rest sounds tiresome. I think winter often wears out its welcome towards the end and I don't even live in what's considered a cold area. It's still snowing here. Beautiful, cold, and very quiet. Might be a day at home tomorrow …
noble pig on March 1st, 2009 8:56 pm
I made soup today too…it was the rain, I couldn't help myself!
Nice soup. Being a potato ho, I'm all about it!
Shirley on March 1st, 2009 9:36 pm
noble pig–Cathy, obviously, I completely understand about the weather-related soup attack! Oh, yeah, I knew being a potato ho, you'd like this recipe!
Nance on March 2nd, 2009 3:48 pm
noble pig–(sorry to chat in comments, shirley)someone once asked me if there were one food i could be stuck on a desert island with, what would i choose. i immediately chose potato. i could eat potatoes for every meal and forego meat. aren't they wonderful, and so versatile? we had french fries last night with italian roast beef sandwiches, and i just ate the fries. heaven.
Shirley on March 2nd, 2009 3:58 pm
Hey, Nance–Just wanted to state that chatting in comments this way is perfectly acceptable with me. In fact, I encourage it! And, I hope it is with you, too, because I've done it on your blog from time to time. It's hard not to respond to comments that strike a chord, plus I think it's nice to get feedback from others as a comment sometimes. Now, if you start talking about watching an episode of Medium or just stopping by to tell everybody to stop by your blog, that's another matter … but I know you'd never do that!! Blog etiquette—it's a fine (but common sense and common courtesy) line, isn't it?
Ali (Whole Life Nutrition) on March 2nd, 2009 9:17 pm
Shirley – What a lovely flower photo! My mom always made potato soup growing up. She made it without dairy – I think she used chicken stock. By pureeing half of the soup after it is cooked you get a nice creamy texture without the milk. I made some yeasted teff bread the other day with your honey and it turned out so yummy!!! Thanks! I am going to post it to my blog in a few days, but first, tonight, the teff pancakes need to go up!!
I am inspired to make a big pot of potato soup tomorrow now. Thanks!!
Shirley on March 3rd, 2009 7:11 am
Hi, Ali! First, all credit goes to dawnzy58 at Flickr for the photo! (I couldn't get a photo that did the simple, but elegant snowdrop justice because of the aforementioned firewood setting.) Thanks for letting me know that the honey worked so well in your teff bread. Our bees do good work, don't they?! I look forward to that recipe on your blog, as well as the pancake recipe. (The honey can go well on those, too. We actually like it much better than maple syrup.) Finally, thanks very much for sharing how your mom made potato soup. I am really glad you did, because I had just saved a recipe for making mashed potatoes using chicken broth, but I hadn't transferred the concept to potato soup yet. I will definitely be trying it! Enjoy your potato soup. We'll be having another kind of soup this evening … one I'll blog on soon.
Polly on March 3rd, 2009 7:34 am
I printed the soup recipe and made it immediately! It was gone faster than it took to make it. It was a perfect dinner to a follow a day of sledding and shoveling. YUM!
Shirley on March 3rd, 2009 6:14 pm
Hey, Polly! I'm so pleased that you had the ingredients on hand to quickly make this soup. I think it has such an outstanding flavor for such a simple soup. I also love the soup's consistency and that you don't have to keep cooking and stirring trying to get just the right thickness. BTW, I hope you got in more sledding than shoveling! It will all be gone by this weekend when the temps hit 68 on Saturday—crazy!
Thanks so much for the terrific feedback!
Allison on March 4th, 2009 9:49 am
Your soup looks delicious! I'll have to give it a try since it's been so cold lately, and I've been really craving soup. Thanks for sharing your recipe!
H.Peter on March 4th, 2009 10:49 am
Since I have made teh decision to start selling soups at GF Patisserie next winter, i have started looking for tasty recipes. This one is a keeper.
The snow drops remind me of my youth in Austria, we called those flowers Schneegloeckchen, Litte Snow bells.
Shirley on March 4th, 2009 5:14 pm
Hi Allison–Thanks very much! Welcome to GFE! I love soup any time, but I think it's especially comforting in cold weather.
Shirley on March 4th, 2009 5:27 pm
H.Peter–I think adding soup to your family's GF Patisserie menu will be a huge success next winter.
Actually when I was looking for a great photo I could use, lots of photos from all parts of Europe came up in my search. Little Snow Bells is a sweet name … thank you for sharing that info! Now I just need to add a feature where I can click on your German word and have someone say it for me (as they do for some online dictionaries). Maybe I'll do some searching later to see if I can find that. My one year of college German probably is not giving me the most accurate pronunciation.
Kelly on March 5th, 2009 9:59 am
Such a great story about the flowers! And I LOVE potato soup! And so does my budget! LOL
Matt on March 5th, 2009 1:44 pm
Oh, how I miss Virginia in terms of its climate this time of year.
This is when I remember that I need a greenhouse to survive in Vermont. There are some people growing lemons in passive solar greenhouses up here.
Shirley on March 5th, 2009 5:55 pm
Kelly—Thanks! Mother Nature provides such wonderful surprises I think. Potato soup is such a nice comfort food, isn't it? And, you'd never know when you are eating this luscious soup, just how economical it is … such a nice bonus.
Shirley on March 5th, 2009 6:02 pm
Matt—I hear you. I love visiting VT, but in the warmer months. Heck, we got caught on our motorcycle in all-day rain after visiting our VT friends one August and it never got above 50 that day. In August! Brutal. We were never so happy to reach our B&B that night!
Cool re: the folks growing lemons in passive solar greenhouses. You have to get inventive in such climates! And, how neat to have lemon trees and lemons to look at when there's a blizzard outside! Thanks for sharing that. I told my husband the other day that I never want to live further north than VA.
H.Peter on March 5th, 2009 11:13 pm
nah, that sounds too weird.
That's it….
Shirley on March 6th, 2009 6:55 am
H.Peter—Well, you ended up back where you started, didn't you? I think I know how to say it, but when I make it to the countries where German is spoken, it seems highly unlikely that I'll be talking about snowdrops with the locals.
BTW, you might want to start testing out soups this winter for launching them at the GF Patisserie next winter. Start with this one.
Happy Friday!
glutenfreeforgood on March 6th, 2009 10:05 am
You're right-on about leaving the potato skins on. They do contain lots of nutrients and also a good share of fiber. Plus, if you keep the skins on while cooking, the nutrients in the potato stay intact better. It's like the skins keep the good stuff inside.
I love making blended soups. In fact, I made one yesterday using one small Yukon gold potato and one sweet potato I had on hand (plus a bunch of other random veggies). Soup is such a good way to clean out the fridge.
As for substituting something for the milk, I've blended up my own cashew milk and used it to make vegan tomato soup before. It's a bit of a pain, but works well as an alternative.
Your soup looks wonderful, Shirley. As does the photo of the snowdrop flower. Beautiful!
Shirley on March 6th, 2009 10:57 am
Hi Melissa–Thanks so much for the great info on the added fiber and how the potato skins provide more nutrients by themselves and by holding the nutrients in the potato. I don't think I'd ever heard the latter, although, of course, it makes perfect sense. Your nutritional comments are greatly appreciated!
Oooh, that soup you made yesterday sounds divine. I love both Yukon gold and sweet potatoes, but hubby doesn't like sweet potatoes (except in pie—seriously). If they didn't have such a bright orange color, I sure could sneak them in more recipes! LOL But, I know the color is yet another indication of how good they are for you.
Several readers make the nut milks and use them for all kinds of recipes. I think it's just getting in the routine of making them. I definitely want to try that sometime … but again I'll have to do it discreetly.
Thanks for the kudos! Dawnzy58 at Flickr took the wonderful photo, but I did select it out of so many other great photos, so I do have good taste!
Melanie on March 7th, 2009 10:27 am
Hi Shirley,
Your soup looks wonderful!
I think you may have tried to send me your address, and somehow the email got lost, and I haven't been able to retrieve it!
Please send it again to firstname.lastname@example.com and I will send a book on to you!
Shirley on March 7th, 2009 2:31 pm
Hi Melanie–Thanks very much! Do give this recipe a try when you are pushed for time and want something comforting, easy, and frugal. I'll send you an email. I am really hoping we can do a nice barter.
Have a great weekend!
Shirley on May 13th, 2009 10:06 pm
Just wanted to add a note that A and Z of Gluten Free From A to Z made this recipe and published their review on their site. You can read it here as well as my comments. Thanks A and Z!
Terry on December 7th, 2010 9:42 am
Oh my gosh… that looks so good, especially since it is so cold outside.
Thank you so much for stopping by and linking your blog to the Gluten Free Linky.
Heidi @adventuresofaglutenfreemom.com on December 28th, 2010 11:38 pm
Aw, crap Shirley! I've made it a week and a half without cheese and now I can think of nothing else I want more than this soup, LOL!! I may have to give it one last hurrah (the devil made me do it??).
This was always a favorite soup of mine and definitely loaded with bacon, cheddar cheese and scallions…yum!
Shirley on December 28th, 2010 11:52 pm
Heidi–You don't have to make this soup with cheese. The cheese is optional and I rarely used cheese; it just wasn't needed. Granted I made this with evaporated milk and butter previously, but when I recreated it to make clam chowder tonight, I used coconut milk and almond milk. The potatoes mixed with the milk and broth make for wonderful creaminess. And, add in the bacon and scallions for sure.
This potato soup sounds awesome!
It is vegetarian week at Get Grillin' we would love if you submitted up to any 3 recipes (they don't have to be grilled) to our link up. This one would be perfect!
This week we have a ManPans giveaway. http://su.pr/3GCtXU
Shirley on July 7th, 2011 6:10 am
Hey Marla–Way belated, but thanks for the props on the potato soup. Sorry I didn't get to participate in your Get Grillin' event, especially with such a wonderful giveaway. It looks like a great event for this time of year.
Happy summer!
Shirley, I've had this recipe bookmarked to make for ages and finally got to it today (crazy that I waited for an 85 degree day in March), but I had to comment and let you know how absolutely delicious it is! Of course I made a few changes because of my pantry stock (red potatoes, evoo/coconut oil, sweet rice flour, almond milk), but I followed your template otherwise. I did add chicken to make it a heartier meal for all of my boys, and they all gobbled it up! I served it with Pamela's Amazing GF Bread warm from the oven (with the coconut EB spread on mine). SOOOOOOOOO good. It will definitely be a repeat meal around here!
Thank you!
Shirley on March 22nd, 2012 9:05 pm
Hi Brandae–Thanks so much, dear! I appreciate you leaving a comment here and on my Facebook page. I really love that you used what you had on hand and added some chicken as well. As I replied to you on FB, it was this soup that was my base for the New England Clam Chowder recipe, so it's very adaptable indeed. I love making it for us and for sharing it when I need a meal for someone who's recovering from illness, has a new baby, etc. It's always well received and just so easy to put together. Ever since I read you comment on the fresh bread with the coconut spread, I've been craving that combo for sure.
Hugs to you and all your boys!
Hi Shirley, I just found your blog while following some links from Ricki Heller's Diet Dessert N Dogs. A few years back my naturopath tested me as wheat-spelt-kamut sensitive (and dairy), but staying away from gluten definitely seems to help with the bloating and stomach problems. Anyway, this soup reminds me of the potato-bacon-horseradish soup at one of the local cafes. No idea whether the original is GF, but my husband sure likes my version, especially during the winter.
Thanks for the GFE tips and recipes, so easily adapted to (mostly vegan) and Eat to Live cooking. Great blog – it's joined Ricki's on my Favorites bar!
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Americans Have Had It with Obama and Congress
- By Allie Jones
- The Wire
- November 12, 2013
- Leave a comment
According to Tuesday's Quinnipiac poll, President Obama just posted his lowest approval rating ever. Only 39 percent of Americans approve of the commander-in-chief; 54 percent disapprove. When it comes to Congress, people are even less confident. Tuesday's Gallup poll shows that just 9 percent approve of Congress, also the lowest approval rating in Gallup's 39-year history of asking the question.
Gallup poll respondents find Democrats and Republicans in Congress to be doing an equally crappy job. Americans "favor" Dems by 1 percent. Despite the fact the shutdown is over, Congress' favorability rating continues to drop.
For the president, Obamacare's troubled rollout and his "keep your plan" misrepresentation seem to have hit the hardest. A full 60 percent disapprove of Obama's handling of health care policy, and 52 percent find him to be untrustworthy. He's hit George W. Bush lows now, which we warned last week could happen.
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Published December 7th, 2008
Governor Mike Huckabee is on a book tour to promote his sixth book called "Do The Right Thing." After campaigning as a presidential nominee, he speaks nationally on leadership, health care, and family values.
The Governor knows how to cheer up his crowd of supporters. He addressed everything from family, the current economy, and social issues. His speech though wasn't all serious business.
For the former Arkansas Governor it was not just about politics, he wanted to show what he knows how to do best.
"Sometimes we think the government is the answer to everything. The truth is that the best government of all is self government," said Gov. Mike Huckabee. For more on this story please see video:
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Choosing a Web Host
It used to be that you'd buy a domain one place, then have to decide on a Web host. Not anymore.
Since almost all companies offer both services, it makes sense to buy a domain name at the same company you want to use as your Web host. Consult this page for reputable hosts, especially if you are thinking about using Wordpress (or another CMS) for a blog-style site: http://wordpress.org/hosting/. Other popular companies to consider are Network Solutions, GoDaddy and 1and1.
A hosting company provides three critical services (in addition to registering your domain name):
- Storage space on its servers for your site's pages, images and other files. The more pages, images, video files or documents your site contains, the more storage space you'll need.
- An Internet connection, also known as bandwidth, for sending your files out over the Internet. The more visitors your site gets, the more bandwidth you'll need.
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These are just the basics. Many hosting companies offer additional features such as streaming audio and video servers, pre-installed blogging and content management software and subdomains. Some of these options will be discussed later in this chapter.
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Mastrogiovanni Ready to Sign
Mastrogiovanni and his teammates put on their recruiting hats for their weekend with Torrodney Prevot.
Jordan Mastrogiovanni visited College Station last week to meet some of his future teammates and meet his new position coach at A&M.
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- ヤシコー初代生徒会; The First Student Government in Yoshiko High School; The First Student Government in Yoshio High School; Yashikoh Shodai Seitokai
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Seriu Ichiro has always been in the shadow of his older sister, Rei, who did great things as the student body president in her high school. Although he was the student body president at his middle school, he was sick of the responsibility and wanted to live free. That's when Ic...
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Grilling Healthy and Delicious Barbecue
The warm weather is here and the backyard barbecue beckons. Although you can't beat grilling for simplicity and flavor (not to mention the easy clean-up!), there are a few things to keep in mind before firing up the grill. When meat, poultry, and fish are cooked at high temperatures or over direct flames, the proteins and fats in the meat can react with the heat to form cancer-causing compounds, which remain on the surface of the meat.
Fortunately, a few simple steps will keep your barbecues safe and tasty:
1. Avoid flare-ups by choosing lean, well-trimmed cuts. Adjust the burners on your gas grill or position your charcoal to create a "cool zone," so you can quickly move meats away from the flames if you do have a flare up.
2. Pre-cook meats in the microwave for one minute per pound, then finish on the grill with your favorite sauce or seasonings. This is especially helpful for thicker chops, burgers, or whole chicken breasts, which otherwise can get over-charred on the surface before the center is done. Precooking also dramatically reduces the formation of carcinogens on grilled meats.
3. Use a marinade or spice rub not only to tenderize the meat and add terrific flavor but also to impart health benefits: Even a brief, 30-minute marinade reduces the formation of harmful compounds by up to 90%; adding dry spices like black pepper, rosemary, oregano, garlic powder, and paprika to your burgers (or rubbing them on the surface of a roast) can similarly block the formation of these substances.
Here are some recipes—healthy and delicious—to get you up to speed.
Pirate Marinade
There's nothing better on salmon, chicken, pork, or lamb.
Beef and Vegetable Kabobs
The marinade is the secret to healthy cooking and tasty kabobs.
Orange Marinated Flank Steak
The marinade here can be made the day before and chilled overnight.
Grilled Rosemary Chicken
An easy to make marinade puts this chicken "in the bag."
Fire up the grill with these other great barbecue recipes!
Real Healthy | Tags:
Grilled Chicken, Grilled Fish, Grilled Hamburgers, Grilling, Pork Ribs
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7 Responses to "Grilling Healthy and Delicious Barbecue"
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1. Midsummer Night's Dream Art Soiree
When/Where: 7 to 9 p.m. Sunday at The Washington Harbour (3000 K Street, NW).
Why Go: This 21-and-older event features local artists and plenty of pageantry, like a "Fastasy Body Painting Show." According to the event notice, the night is a "fantastic, fairy-laden setting of color, art and music."
Pricing: $15 in advance, $20 at the door.
Where/When: 3501 2nd St S, Arlington, VA (shuttle from Ballston Metro)
Friday, August 10, 2012: 2-10pm (outdoor); 4-10pm (indoor)
Saturday, August 11, 2012: 10am-11pm (outdoor); 10am-9pm (indoor)
Sunday, August 12, 2012: 11am-10pm (outdoor); 11am-7pm (indoor)
Why Go: The 36th annual fair features pig races, funnel cake, pony rides and more. Stop by the Patch table to say "hi" and pick up some Patch gear!
Pricing: Admission is free, but games, food, rides, etc. vary in price.
When/Where: 9 a.m. Saturday at Lululemon (3265 M St., NW)
Why Go: The event notice invites athletes to "check out our clinic to run faster & pain free with improved running form; obtain your Boston qualifying time; be competitive in your age group; have fun!"
Pricing: $20. RSVP to firstname.lastname@example.com for registration information Include in subject line: "Run Clinic- First name, Last name".
When/Where: Noon to 3 p.m. at the Washington Harbour (3000 K St., NW)
Why Go: Feel the tropical vibes of the steel drums and the gentle breeze from the Potomac.
Pricing: Free
When/Where: 10 a.m. to 2:30 p.m. Saturday and Sunday at Ireland's Four Courts
Why Go: Heinekin specials during the Summer Olympics. Miss them and you'll have to wait four years.
Pricing: Depends on your appetite!


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"If I had one criticism of Chancellor Shirvani, it's that he wasn't nearly as deft at political games as the university presidents he was tasked with supervising."
You can't be serious? Your flip-flop on Shirvani and recent defense's of him while clearing him of almost all blame is over the top. There are a lot of issues in Higher Ed, no doubt, but he was part of the problem. And one needs to look no further than his previous job evaluations (which you have pointed out and were vocal that more focus should have been put on during the hiring process) shows he can more than handle his own in political games.
http://sayanythingblog.com Rob
He made the people in California mad. He made the people in ND mad. So no, he wasnt very good at politics.
And all the university apologists willing now to admit there are problems, fine. Bit shirvani is gone. Who will you scapegoat now that he's gone?
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You could call this a tale of two quarterbacks. On one side, you've got Dallas' (2-1) Tony Romo, the gunslinger who's had his moments in the NFL (both up and down). On the other, you've got Jay Cutler, savior of the Chicago Bears (2-1) since we traded for him from the Denver Broncos several years ago.
What have the Bears learned since acquiring Cutler?
He's terrible on the national stage. About two weeks ago, Cutler threw for four interceptions, one touchdown and 126 yards. That's just the most recent example.
Tonight, he's going into Cowboy's stadium and facing an improved Dallas defense that should create turnovers. Meanwhile, Matt Forte's health status is still up in the air. He's a game-time decision.
Forte's backup, Michael Bush, filled in decently against the St. Louis Rams last week. He had 18 attempts for 55 yards and a touchdown, or a 3.1 per-carry average.
On the defensive front cornerback Tim Jennings has been playing out of his mind. Jennings has had at least one interception in each of his games thus far and leads the NFL with four interceptions. The former second round pick came to Chicago as a free agent after the Indianapolis Colts let him go.
On the offensive front, Brandon Marshall leads the team with 16 catches for 214 yards and a touchdown. Marshall has been criticized for making some big drops (remember that one in the end zone against Green Bay?)).
The Chicago Bears are going into the game as 3.5 point underdogs. That might have been reversed if they were playing at home because the Cowboys have been anything but spectacular thus far.
While Tony Romo has the least touchdown to interception ratio in the NFL since 2010 (go figure), his play has been very shaky. He failed to light up the Tampa Bay Buccaneers last week - a team with one of the worst passing defenses in the league - and has only thrown one touchdown versus his two interceptions in his last two games. Sure, the yardage is there, but touchdowns win games, something the Cowboys have been lacking.
Game time -
What time will is tonight's game against the Dallas Cowboys and Chicago Bears? You can catch it on ESPN at 7:30 p.m. Central Time and 8:30 p.m. Eastern Standard Time.The game is part of ESPN's Monday Night Football.


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(based on 12 reviews)
Ratings Distribution
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
of respondents would recommend this to a friend.
Best Uses
Most Liked Positive Review
Cool Tool for Speech!
The MeCorder is a mini video recorder that holds up to 30 seconds of video, which you can download to your computer to save and share. As you can see it is small,...Read complete review
The MeCorder is a mini video recorder that holds up to 30 seconds of video, which you can download to your computer to save and share. As you can see it is small, fits right in the palm of my hand...which makes it easy to handle for little hands :) There are three buttons on the front face to power on/off, record, and playback. There are no batteries (yay!), you just plug it into your computer with the included USB cord to charge/upload. It also has a magnetic back.When you record, you can see yourself (or me taking a picture of myself) and once a video is recorded, there is a blue LED light that flashes indicating there is a new video. The video stays put until you record over it. So far, I have used this with my articulation kiddos...they really liked using it! For one of my older students, he did a monologue (he's into drama) and then watched the playback. We had a great discussion on his articulation and he was able to judge his accuracy! It was an awesome activity for him. For a couple of my younger students, I let them do this at the end of a session and we saved it to the computer. I plan to use it as progress monitoring as they move through levels with their target phonemes. Every kid loves watching themselves! I could also see using it as a warm up activity for an artic group.You could also use for following directions, center instructions (if you do rotations), fluency/voice practice, sharing progress with teachers/parents, social cuing, carryover practice of ANY skill!The draw back...only 30 seconds of video and you have to dump to your computer to save any video...this means if you are working with a group, you would have to connect to your computer to download each video after each kid.Learning Resources provided me with one free MeCorder to review and one to giveaway.
Most Liked Negative Review
Wait until it's tweaked
In my kindergarten classroom, I practice The Daily 5 during my Reading Workshop time: read to self, read to someone, listen to reading, work on writing, and word work. Over time,...Read complete review
In my kindergarten classroom, I practice The Daily 5 during my Reading Workshop time: read to self, read to someone, listen to reading, work on writing, and word work. Over time, my students have become less and less interested in reading to self. I used the MeCorder as a way to motivate the students to get their bag of leveled books and sit down to read. It worked! I had a line of students who were eager to read their books if they could be recorded and watch the playback! Unfortunately, the MeCorder only records up to two 30-second clips at a time. Also, the buttons are a bit temperamental . If the buttons were not so difficult to manipulate at times, I would be able to have my students use it independently, which would be more ideal. It is also best to use the MeCorder in a quiet environment as the volume level does not allow for it to be heard with a lot of background noise.
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Awesome Device!
By laughinbrunette
from Oneonta, AL
Comments about MeCorder™, Mini Video Recorder:
I was thrilled to try this out for Learning Resources! I love it and my students love it, too! It is great for station use. As mentioned in other reviews, it only records a short amount, but for young children, that isn't a problem. I use it for my kids to practice letter naming...that way they can check themselves. They love the be the "star of the show"!
Bottom Line Yes, I would recommend this to a friend
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MeCorder Review
By Teaching With Love and Laughter
from Florida
Students can record themselves AND see themselves being recorded. How fun is that? It's the right size for little hands and very kid friendly to use. It's great for me to record directions to an activity and for my students to practice articulation, fluency, letter identification, and, any other quick, short review of a myriad of skills. The amount of time you can record each segment is only 30 seconds, but, you can save each recording to your laptop for further review and evaluation. I love it because my students are excited any time I introduce and let them be in charge of kid friendly technology. The MeCorder is a nice addition to my classroom.
By Jenn SLP
Easy Way for Directions in the Classroom
By The Organized Classroom Blog
from Ohio
I reviewed this product for Learning Resources in Nov 2012.I love how light it is - I mean really light, so you could pop it in your pocket if needed. And it is magnetic, which is super handy. But the coolest feature was the idea that students can just press a button (there are only 3 to choose from on the machine which makes it pretty much foolproof), and be able to document so many things in the classroom!One note: the video will only capture 30 seconds at a time. While that is not optimal for a huge assessment, it is feasible for showing short fluency passages, students showing a quick project they have completed, or even explaining a math problem.
Nifty little gadget for the classroom!
By First Grade Fever by Christie
from Missouri
The "MeCorder-Mini Video Recorder" is a nifty lil gadget that allows students to record themselves. And what kid doesn't love to record themself? It is really easy to use-just plug it into your computer's USB port to charge it up. Oh ya! NO batteries! That is a big plus for me! If you want to save a file, it's that easy also-just plug it back into your computer & save the file. I started thinking about some of the ways that you could use the MeCorder in the classroom:to practice sight words, speech/articulation practice {great for students to see mouth formation}, to record directions at a center, assessments, sentence writing assistant {Many students have difficulty writing a complete sentence because they sometimes forget some of the words in their sentence as they are writing. The MeCorder is very helpful to those students-they can record their sentence and then play it back as many times as needed until they have successfully written the entire sentence.}, to record messages to send home to parents {I think it would be really cool to record a kiddo that has had a super day saying something like, "Hi Mom & Dad! I did a great job in school today!" All you have to do is plug it right into your computer & attach the file in an email to the parents. Imagine how excited that parent will be when they get a compliment plus a lil video clip of their child! I can't wait to try this!!!!}
By Arizona Mama
from Glendale, AZ
The MeCorder has 3 simple buttons (power, record, and play). Sometimes the buttons do get a stuck and it takes a few pressing to get it to work. At one time my son pushed it too many times and it stuck. It would not turn on or off. I let it sit to run the battery out and then it was fine. My son also often held it where it cut his face off. He did not have it in the right place to capture his face, but I think he was more worried about it hearing his voice then his face so he would hold it close to his mouth. The MeCorder would be great to keep on the fridge and add messages. Like leave your child a message with their chores to do for the day or they can leave a message to you about anything. It can also be helpful in education with children using it to read aloud on their own. Children with speech difficulties could use it to watch themselves as they say words or sounds and play it back to help them. I would love to see my son use this to help him educationally, but for now he enjoys just saying silly things and watching it playback.I was given this item for review on my blog.
Kids love it!
By Betsy G.
from Libertyville, IL
I used it to record directions for a center for my 2nd grade students. The magnetic back let me stick it to a file cabinet at the center so the small group could all see it at once. Students could play it back as often as needed. Several of my students used it to record their responses to a story we read instead of writing it. They loved how easy it was to record. The only problem was we had to download each file to my computer before the next student could record otherwise it would write over the previous recording. The sound quality isn't the best, but my students were intrigued with seeing themselves.
Endless amounts of Fun
By 3rd Grade Teacher
from Vernon Hills, IL
This recorder was really fun to use! My 2 year old daughter loved it! She was able to press the record button and record herself and then play it back. She had so much fun playing with it that she didn't want to give it back. My kids loved the fact that they could see themselves as they were recording too. The downfall was that it only recorded a short amount of time (about 30 seconds) and then didn't tell you that it had finished recording. My daughter was recording herself singing songs and then was disappointed to find out that it had stopped recording. Wish there was a way to record for longer. Either way, we still loved it and would definitely continue using it!!
Mini Video Recorder - Great for kids
By Cathy P
from Palatine, IL
I used this product with my 3rd grade students. I had them record responses to what they thought about reading. They loved how they could see themselves when they could record. The recorder was easy for them to use and simple enough for me to teach them in a matter of minutes. I have a MAC, so the video recordings uplodaed right into iPhoto. Or I noticed that you could pull the file out of the folder.
Mini Video Recorder
By Teacher/Homeschooler
from Westminster, CA
The MeCorder is a fun way to implement technology into the classroom or homeschool environment. Kids love technology and this is a great way for kids to take control of their learning. We used it to record our poems of the week and to play back for extra practice. I had a little difficulty with the buttons at times as they seemed to not work. Also, the 30 second recording time proved to be a little too short when recording. However, the this is a product that is super useful and helpful in assessing kids in so many different ways!
Bottom Line No, I would not recommend this to a friend


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Consumer Federation of America (CFA) has released new tips and a short, funny video to help you spot and avoid phishing.
Phishing occurs when crooks, pretending to be from well-known companies, organizations, or government agencies, try to trick you into revealing your Social Security numbers, financial account information, passwords, or other personal information. That information is then used to make unauthorized purchases, take over your accounts, open new accounts in your name, get tax refunds and other government benefits, and even apply for jobs.
Produced with support from Visa, Inc., these new consumer resources are on CFA's IDTheftInfo.org website under "Protect Yourself" and on CFA's main website at consumerfed.org/fraud. In addition to describing the common tactics that phishing scammers use, CFA's new tips also provide advice on what to do if you've been hooked as well as links to sources for more information about phishing. These materials are free to download, link to, or print to use for educational purposes.
Phishing has been a serious fraud problem for several years and shows no signs of letting up. In 2012, it was the fourth most common scam reported to the National Consumers' League's Fraud Center and as part of the category "Imposter Scams." It ranked number 8 in the top ten frauds reported to the Federal Trade Commission last year. Good spam filters catch many email phishing attempts - but not all. It's important to be on guard. Phishing scammers also use text messages and phone calls to contact potential victims.
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text:
News Hits
Marking the death of Leonard Grossman
Published: January 26, 2011
News Hits is sad to report that a good man has died.
Leonard Grossman of Bloomfield Hills passed away Monday, one day shy of his 89th birthday. The official cause of death was respiratory failure, but he had suffered from Alzheimer's the past few years, daughter Luanne Grossman tells us.
A native Detroiter, Leonard Grossman was raised in the metropolitan Detroit and served with the 94th Infantry Division in Europe during World War II. He received a B.A. and law degree from the University of Michigan, and went on to a career in real estate development.
We knew him, though, through his association with this paper, and through his dedicated work with an array of progressive causes.
An early investor in this paper, Leonard played a key role in its history.
"Len was one of the lions of Detroit," says Metro Times co-founder Ron Williams. "He was a gentle and kind warrior and extremely effective behind the scenes in many, many ways. As board chair in the '90s, he masterfully navigated Metro Times through the inevitable craziness associated with publishing. He always brought to the table a ready smile, a joke and a voracious appetite for justice. He was one of the most inspiring people I have ever known."
Leonard was a past president of the Michigan Branch of the American Civil Liberties Union. He was also a founding member of the nonprofit Maurice and Jane Sugar Law Center, which provides legal support for working people and communities. A past board member of the Fund for Equal Justice and the Cranbrook Peace Foundation, he was for many years also the treasurer for annual Buck Dinner, which raises money for progressive causes.
A recognized leader in this region's progressive community, he was content to work behind the scenes without seeking the limelight.
"He was a great unsung hero behind all sorts of good things, but didn't ever want to take credit," says columnist Jack Lessenberry. "He was just a wonderful, truly decent gentleman. A real mensch."
"His work for progressive causes was constant," says Rudy Simons, another longtime progressive activist who had a 50-year friendship with Leonard.
"He was a sweet, sweet man," adds Simons. "Anyone who asked him for help, he would help. Someone joked that it is a good thing he wasn't born a woman, because he couldn't say no to anybody. I never heard a negative thing said about him."
He is survived by his wife of 53 years, Audrey. The couple had six children and 10 grandchildren.
Services will be held at 11:30 a.m. Thursday, Jan. 27, at Birmingham Temple, 28611 W. 12 Mile Rd., Farmington Hills.
So long, Leonard. It was good to know ya.
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Escape to this recently renovated 3 bedroom Plantation Home, with the ideal North Shore location next to beach and Paia Town. Location, Location, Location. You will not waste time in the car.
The house is perfect for families or groups wanting relax in peace and quiet. The 600SF covered lanai overlooks the manicured garden with an outdoor kitchen. After walking back from the beach rinse away the salt and sand in our outdoor Zen shower.
There are other units next door for larger groups.
Keywords: Family Vacation Home, Plantation Cottage, Spacious, just completely remodeled and updated, Super Clean, Full Kitchen, Huge Outdoor Lanai with Gas Grill outdoor BBQ Zone, Professionally landscaped yard, large grassy lawn, Outdoor Zen Shower. Beach House.
I am the owner/operator. I have loved Maui since moving here 11 years ago. My hobbies are gardening, surfing, windsurfing, and cycling. I look forward to meeting all of my guests and sharing the Aloha Spirit.
I love the proximity to the beach, Hookipa, and Paia. The large lot presented so much potential for landscaping.
Peace and quiet. Absolute comfort.
Less than 1 mile from Hookipa State Park. Windsurfing Capital of the World.
|Rate Period
|Weekend Night
My Standard Rate
3 night minimum stay
|$80 + Tax
|Tax Rate
Payment is usually accepted in the quoted currency (USD) unless the currency and the amount is specifically agreed in advance with the owner / advertiser.


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10 minute meals
I haven't cooked in. . . well, let's not talk about that. I keep thinking that I don't have time to make a proper meal, so I might as well not try. I'm now willing to cook improper meals, since that's what I end up with anyway when I eat takeout 7 nights a week.
In the interest of being realistic, I am looking for meals that are really, really, really down and dirty. 10 minutes or less with slight or no prep done ahead, preferably cooked in one vessel, absolutely no more than two.
After reading a little, I think I could manage:
Short, skinny pasta cooked with peas and eggs in the same water
Eggs cooked in tomato sauce
Ground meat with pasta, both cooked in the sauce
Crepes with ricotta or cottage cheese
Spanish tortilla or frittata
I am curious whether anyone else cooks this way and has ideas. I am especially wondering whether anyone has cooked fish from raw & frozen in the microwave with sauce. I had a TV dinner like this yesterday for lunch, and it was shockingly non-disgusting. I'd also love to know whether there are any other meats that can be cooked this way without being disgusting.
Seafood is your friend, it cooks so quickly. Sear some scallops and throw them onto bagged salad. Get a bag of broccoli slaw and stir-fry it with shrimp, or stir-fry shrimp with pineapple and ginger and cilantro. I also just made this wonderful tilapia last night - it took no time at all and cooked quickly: http://projects.washingtonpost.com/re...
Along the lines of the skinny pasta...or just vermicelli or angel hair pasta: can of clams makes a nice clam sauce...I think I've added fresh parsely and white wine to it, not sure which recipe I used but there are a million white clam sauce recipes out there, very quick to pull together. It's great for very hot summer days when you do not want to be in the kitchen very long or at all!
Remember that the salad bar at the market can be your very best friend when it comes to scaling way back on prep. For instance, you could buy precut broccoli, onions and mushrooms and a chicken breast with a bottle of stir-fry sauce; cube the breast, saute with a little sauce til just cooked through; saute veg, mix chicken in and add a little more sauce. Rice you can cook in advance and re-steam in the microwave. You can also toss those vermicelli with shredded rotisserie chicken, shredded lettuce, mandarin oranges and almonds; toss with bottled ginger dressing, and chow down. Same with Vietnamese-flavored dressing, as a foil for greens, shredded chicken or deli roast beef, noodles and herbs. High-quality jarred pasta sauce can also be used as saute sauce with some ground beef and vegetables; toss with hot pasta. Use remainder as the base for minestrone soup; just add broth and any precut veg. you have laying around and simmer, and top with shredded parmesan; Serve with toast. And baked potatoes topped with shredded cheddar and steamed broccoli is a fine meal, or the same topped with good jarred chili and shredded cheese and purchased salsa.
A favorite quick and dirty is a package a sliced andouille or kilbases or two, browned and then cooked with a bag (Vigo brand) of red rice and beans. When it's cooked I through in a can of tomatoes and sliced bell pepper if it's lying around. 20 minutes to cook, but you don't have to even stir during that time. Bag of salad rounds it out.
re: corneygirl
re: corneygirl
re: corneygirl
Tonight we had chicken sausage (precooked and seared on grill pan), corn on the cob (microwaved), salad (prewashed bag lettuce + cut-up tomato and cucumber), and sauteed pea tendrils with garlic. Nothing required more than a few minutes to prepare, and it was about 10 minutes from start to finish including setting the table.
+1 for egg dishes, shrimp & scallops.
other great quick & easies:
- crab & avocado salad (or crab salad served in avocado halves)
- canned white beans & tuna tossed with a vinaigrette (i like to mix in chopped artichoke hearts, sun-dried tomatoes & olives)
- grilled cheese
- salmon cakes/patties made with good canned salmon
- chipotle chicken salad made with store-bought rotisserie chicken
- sardines tossed with a quick saute of vegetables in balsamic-tomato or mustard sauce
and Mark Bittman's got 101 ideas for you!
re: goodhealthgourmet
re: jvanderh
- don't add filler/bread crumbs - i use a combination of egg, mustard, and yogurt or mayo to bind. if it's too wet i'll toss in a tiny bit of ground flax or chia, which won't dry them out the way flour or bread crumbs will.
- don't drain the salmon completely - keep some of the liquid in there so you start off with fish that's nice & moist.
- don't keep them on the heat too long. since the salmon is already cooked, you really just want to get a bit of texture & color on the outside & heat them through. i sear in a hot pan on either side just for a couple of minutes. if you're worried about the egg you can use pasteurized or the stuff that comes in a carton, but i really don't think it's an issue - the egg gets sufficiently cooked.
re: goodhealthgourmet
re: goodhealthgourmet
re: GretchenS
I am really, really bad at eating leftovers. I have horrible food ADD. If I've been looking at the food or even the ingredients for more than a couple hours, I don't want it anymore. I think that's part of the cause of my takeout habit. But, if I can pick up the ingredients and cook it superfast, I just might be ok.
re: goodhealthgourmet
ghg always has a great way... i do mine a little bit differently, so i thought i'd share (again... done this on another post recently)... canned salmon, diced cooked white onion (can take pre-chopped and nuke it in microwave for 3 minutes til soft), then mix with diced fresh parsley, salt and pepper, egg (about 1 to 1 large can of salmon), and just enough almond meal to hold some together... the meal makes it slightly fluffy and wonderfully light. don't add too much though, as the salmon flavor will get diminished. can either bake or pan-fry. smaller patties cook faster...love them with creamy roasted cauliflower and garlic soup.
re: Emme
aw, thanks darlin', so do you :) and a big +1 on the almond meal, which i also love to use for this. i don't know why i tend not to mention it unless i'm replying to a dedicated GF thread...i always assume it's an ingredient most "regular" people don't keep on hand, and i'm probably wrong about that!
re: jvanderh
Another quick pasta resource is good quality canned tuna in oil - use something like Pastene, not a mass-market brand. You can do a white sauce with olive oil and slivered garlic (be sure to save a bit of the pasta cooking water to make it creamy), or a red one with jarred tomato sauce and crushed red pepper.
Mark Bittman's Summer 101 is an awesome list of meals that fit the bill.
re: Reston
Yes. Instant couscous or fine bulgur. You could add small salad shrimp (already cooked and frozen), crumbled feta, a quick dice of red onion, a sweet pepper, any other veggies you have around (celery, carrot, cucumber, radishes, etc.) and fresh parsley. Squeeze lemon juice over finished salad and drizzle with olive oil. Season to taste with S and P. Done in 10 minutes or so, if you're organized.
I also think you can whip up a really fast noodle soup with bean thread noodles that only need to soak a few minutes in hot water before you throw them in the pot. Buy stock, season with mushroom soy sauce, chuck in sliced mushrooms, grated carrot, sliced onions, spinach, bok choy, seaweed or any green leafy veg. Boil briefly and you have a noodle soup to which you could stir in a lightly beaten egg, tofu cubes, seafood or fish in small bits that cook quickly or even leftover meats. Keep many condiments on hand, such as miso paste, sriracha, hoisin, that togarashi Japanese pepper and aromatics, sichuan pepper, chile oil, roasted sesame oil, and you can whip up soups in minutes.
Another idea is congee in a slow cooker. Set it before you leave in the morning or even the night before and it's ready when you get home and need to eat in a hurry. You can toss in scallions, ready to cook seafood, eggs, anything cooked and left over or even a bit of ground meat, which will take no more than a few minutes to cook.
Oh, and if you don't mind raw stuff, you can make power soups and smoothies in the blender. I've done one with just ripe tomatoes, ripe sweet red peppers, salt, pepper, a smashed garlic clove, a bit of balsamic and some chopped basil added when serving. 5 minutes or less start to finish. You can do the same with a more traditional gazpacho ingredient list, or make a green soup with green veggies you have in your fridge, including avocado to make it thick and filling. I made one with a green apple, avocado, spinach, green onions, garlic, herbs, lime juice, salt and pepper that was seriously tasty.
All right, I've got white and brown cooked rice in the fridge along with ww and white dough, some sliced chicken, a hunk of cowboy steak, and some generic Asian sauce (mixed together soy/garlic/sesame oil/vinegar/brown sugar/ oyster sauce). I'm thinking fried rice tonight, rice/beans/sausage another night, and maybe fry bread tacos another night. I can have bf cook up some meat while I roll the dough into circles. Everything else is going to have to come from the store. My garden gave me some kohlrabi, and I've got a couple little zucchini from the farmer's market, so maybe I'll find somewhere to stick those in.
I ordered a copy of French cooking in 10. I'm excited to read it! I'm not much of a cigarette smoker, but I can see about having bf light up a cigar, in the interest of authenticity :-P
I forgot about couscous! That's a great suggestion.
Sweetpea, that sounds really delicious and different. I'd probably have to pack some extra calories in there somewhere, so as not to wake up hungry and cranky in the middle of the night. I think that togarashi Japanese pepper is the stuff that comes with my noodles at the sushi place. If so, I like it.
re: jvanderh
i like the sound of this...very encouraging :)
shichimi togarashi is a dry Japanese spice blend that always contains 7 ingredients. red chile or cayenne, Szechuan pepper, orange or tangerine peel & sesame seeds are standard components...beyond those, the other three can include things like nori, ginger, poppy seeds & mustard seed. i always keep a tin in the cupboard, it's handy, tasty stuff!
Black beans and rice + good fixins. Simple meal that never lets me down. You said you've got the rice...open a can of black beans and heat. (try "ranch style" or cuban style black beans, or pinto for a change) Top with green onions, shredded cheddar or crumbled feta, and eat with half a good ripe avocado (quick prep: split it, whack into the seed with a knife, then twist to remove, and scoop out the avocado).
if you want, eat with chips and salsa. Shoot, then you don't even need to wash a fork. Be luxurious and add fresh cilantro.
No real cooking involved, but pretty healthy (esp with brown rice) and very satisfying.
When I'm sick or unmotivated, I boil ramen noodles (sans flavoring packet) in chicken broth with garlic ginger stir fry oil, soy sauce, crushed red pepper, veggies (usually bagged or frozen spinach) and a scrambled egg. Quick, easy and filling.
Buy packaged or frozen stir-fry veggies to save on prep. You can soak rice noodles and make peanut sauce while they cook.
Nuke a potato or sweet potato and top with canned beans, salsa and a little cheese/sour cream/avocado.
Fried rice takes almost no time if you've got pre-cooked rice (and it sounds like you do). I make it vegetarian with veggies and egg but you can add bacon, too.
You can make Korean-style veggie pancakes, again using packaged vegetables (like coleslaw mix). http://www.nytimes.com/2007/03/28/din...
would you be open to doing your ten minutes of cooking in the AM or the night before, and then tossing everything in a slow-cooker to be ready when you get home? many ideas abound from this... lentil soup (broth, water, chopped onions, carrots, lentils, cumin, coriander, garlic, S & P), ratatouille, chili, etc.
quesadillas - made interesting by the ingredients
gourmet grilled cheeses
re: Emme
re: jvanderh
re: Heidi cooks and bakes
re: jvanderh
plenty of possible soups... tho summer's coming...
if you've got extra bread, make panzanella salad.
gazpacho with some crusty bread and quick grilled veggies.
vegetable pancakes - buy preshredded veggies like zucchini or carrots and some diced onion. mix with some egg, almond meal or bread crumbs, seasonings of choice and pan fry.
quick stuffed potatoes - nuke taters in micro for 5 minutes, then stick in toaster for 5-10 minutes (i know pushing your time frame), then stuff or top as desired.
Ohhh great post, and thanks everyone for the fantastic ideas!!
My favourite meal quickie is a Mediterranean Chicken Cous Cous:
1. cook cous cous according to instructions and set aside
2. heat a fry pan and cook up 1 chicken breast, diced.
3. once chicken is cooked, add 2 cups of diced pumpkin, zucchini and eggplant. sprinkle with rosemary and sea salt, and cook until starting to brown.
4. add in cous cous and mix
5. serve topped with fresh tomato, black olives and fetta cheese.
quick and yummy and easy :)
I can understand being time poor. But why ten minutes? I'm just curious? Wouldn't you be better off setting aside 30 or 40 minutes and do just a touch of prep? That way you can use some better ingredients and produce some really terrific results and if you're out of practise, opening a few tins and using precut veges isn't likely to return your kitchen confidence.
To be honest, the limit on the dishes you can do in under ten minutes is pretty massive. Make a sanwich, make a salad with package mix or shuck a dozen oysters and slice a lemon would be getting close to the limit.... The only cooked dish I would think to make to satisfy such a rigorous rule would be eggs, scrambled, fried or an omlette.
Is this for a book or a blog or a challenge or something? Not having a dig at all, just curious why this particularly stringent rule?
re: Samuelinthekitchen
No book or blog, just life :-) In a nutshell, I work, study for the MCAT, and try to go to the gym. I do sometimes have more than 10 minutes, but I seem to have no trouble in finding a way to spend them. It's the rushed nights that I need help with! If it helps, I can do some prep on Sundays, and I can often also have the Big Man do some prep, as long as it's pretty straightforward. But I am enjoying the challenge of it, and I also figure that if the whole med school thing works out, 10 minute dinners will be an eminently useful skill for the next decade or so.
I haven't been feeling too deprived. The suggestions have been awesome. Summer produce lends itself to quick cooking pretty well, so I haven't felt limited to only precut and tins (though I appreciate those kinds of recipes too, for some nights, they're perfect).
re: jvanderh
ah, med student, totally get it. My best friend is doing her Oncology spealisation. She's lucky if she has a spare 10 minutes a month. Good luck. Also, if you practise and practise until you've got it nailed and can move quickly, you can get a pasta a la carbonara out in about 10.
One of my favorite weeknight meals is pasta with beans. Spring for the jarred cannelini if you can find them--they're creamier than most canned, but canned will do if that's all you can find. While the pasta water is coming to a boil, put a large bowl over the pot, and empty the beans into the bowl to warm. Add a Tbsp. of good salted butter, some gorgonzola or parmesan or pecorino cheese to the bowl. Chop some fresh parsley and slice a lemon in half to squeeze over the finished dish. Cook and drain your pasta, and almost any shape will work, though I wouldn't go with the long noodles. Drain and add them to the bowl, and toss everything, sprinkle in a generous amount of parsley, squeeze over the lemon and grind in some black pepper if you like. Eat it out of the bowl if you're really tired, and leftovers keep and reheat well, too.
re: lilmomma
It's a little bit of an art. If it's fat pasta, I have to add water to the sauce, or start the pasta in a small volume of water, which evaporates, and add the sauce in the middle of cooking. Fast cooking pasta is easier and you can just add a little water to the sauce, or not add water and cover the pot if it's a thin sauce. The timing isn't exactly the same if you're simmering instead of boiling or adding cold sauce in the middle and waiting for it to heat up, so I just keep tasting noodles and see when it's done. I am desperate to minimize dishes and I don't mind if it gets a little overcooked, so it works for me. If neither of these applies, it may not be worth the effort.
I haven't tried it with fresh pasta, but I bet it would work beautifully.
Here are a couple of links
i've been eating a lot of ten-minute meals lately. This week I have eaten:
Malaysian aubergine and prawn curry (though this requires ten mins of prep at the weekend to blitz the curry paste, which is then frozen). Two types of omelette: a spicy sausage and tomato one, a summery courgette, pea, mint and cheese one. Also a totally cheating couscous, where i soaked the couscous, stirred in some harissa from a jar, and then added some olives, chorizo, and chargrilled vegetables from the deli counter, and some feta. It's real cooking because I made the couscous! Also pasta rarely takes more than ten mins to cook, and in that time you can saute some cherry tomato halves, add basil and goats cheese, and boil some peas in the with pasta 2 mins before the end.
re: gembellina
re: jvanderh
Haha by "made" the couscous I really only meant re-hydrated it! That's cooking, right? ;) I just pour boiling water over it, leave it for 5 mins or so, and then fluff.
For the curry paste, it's a recipe from Pigpig's corner blog :http://www.pigpigscorner.com/2009/07/...
(I've posted about it before but can't find it)
I use the ingredients from the blog, but subst macadamias for the candlenuts, and use a jar of dried shrimp paste, rather than the block stuff. I freeze it uncooked.
So: remove frozen prawns from freezer. Cut aubergine into sticks or chunks, gently fry until soft, approx 8 mins. remove from pan. quickly stirfry prawns and french beans. remove. put paste into pan, fry until defrosted and fragrant. Add all the rest back in, make sure it's coated in curry paste. remove to a plate. fry an egg in the remnants of the curry paste, so it gets all spicy and crunchy! (It might take 13 rather than 10 mins...)
I sometimes have frozen rice or microwave rice too, generally i can steam the frozen stuff to piping hot in the time it makes to do the rest.
re: gembellina
Re-hydrating totally counts as cooking. That curry paste sounds like a fun project and a good excuse to go to Hmart. I'll cut the eggplant really small and crank the heat up, and I bet I can get it out in 10 :-)
So, do you just freeze cooked rice and nuke it when you want to eat it? I hadn't thought of that.
re: jvanderh
re: jvanderh
Yes - if I had a microwave it would be much easier, but I just stick a frozen lump in a bamboo steamer (on some parchment so it doesn't fall through the slits) and let it steam until it's hot through. It's not as good as freshly cooked but if it means I don't have to wait 30 mins for the rice cooker, I don't really care!
Just make sure to cool it and freeze it quickly.
When you are out of money, I suspect you will be more interested in learning to cook.
Meanwhile, you could add a bigger variation of eggs to your repertoire. Scrambled eggs with cut up veggies or breakfast sausage is quick.
Pasta and rice dishes take a little longer than 10 minutes but not much longer and they don't require a lot of attention. There are endless varieties of rice pilafs out there. The same for pasta.
You can also pour almost anything over white rice including your favorite canned soup.
Boxed mac & cheese with whatever left over meat you have (taco meat, cut up weiners, vienna sausages, any kind of sausage) mixed in works very well.
You could also add things to canned soup to make it more substantial like rice, pasta, meat, veggies.
Someone already suggested stir fry. Lots of variety there.
If you can afford it, a pan seared steak s quick. A baked potato takes an hour but it is easy or you can fry tator tots.
Frying or broiling a fresh piece of fish is very quick. Just go by the grocery store on the way home from work.
Fish sticks and Marie Callendars pot pies (in the frozen food section) are pretty good. in fact there are a lot of things in the frozen food section that can get you by. They are more expensive than fresh and aren't as good but better than eating out.
You can poke holes in a potato, wrap it in plastic and put it in the microwave for 5 minutes. It passes for a baked potato. With that, you could put cheese, store bought chili or even vegetable soup over it.
All these things can fill your needs. As you get more experience, you may want to learn even more. And remember, cooking for a date will take you from a 6 to a 7 or a 7 to an 8 on the attractiveness scale.


text:
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text:
State Rep. Wendy McNamara knew methamphetamine was a scourge on her district in southwestern Indiana, but the damaging effects of the drug really hit her when she met a real estate appraiser who'd suffered lung damage after visiting a meth-contaminated house.
The appraiser had no idea the house was once the site of a clandestine drug lab. Gone were the containers of chemicals used to cook the meth, but left behind were the toxic contaminants that permeated the carpets, walls, drains and ventilation.
That appraiser now carries protective breathing gear when he's on the job, but McNamara thinks he and others need more protection.
The Posey County Republican plans to introduce legislation to increase public disclosure requirements for properties contaminated by meth labs and to give local officials more authority to force quicker cleanup of those properties.
"We have to find a way to protect us from people who use meth and who don't care about anybody else," McNamara said.
Meth labs are a big problem throughout Indiana. The state came in a close third in the nation in 2012 for the number of meth lab busts, at nearly 1,700. State police say the state is on pace for nearly 1,900 meth lab busts this year.
The state doesn't track how many of those labs are located in homes, but police say that's where many are located. That's because the vast majority of homemade meth is now concocted by mixing pseudoephedrine and other ingredients in a soda bottle — the so-called "one-pot" method — which makes it simple to manufacture on a kitchen counter or bathroom sink, police say.
McNamara is among a bipartisan group of legislators who want to pseudoephedrine returned to its earlier status as a prescription drug. They face strong opposition from pharmaceutical companies and retailers, and their measure has gained little traction.
So now lawmakers are using what they call "reactive legislation" to address problems created by meth.
"We think of meth as a health issue, but it's also an economic issues in our local communities," said McNamara. "Think of the local resources that go into fighting meth and its consequences."
Police are supposed to notify local health officials when a meth lab is found in a home. The health department is then supposed to post a notice ordering the house be evacuated and remain vacant until the dwelling is decontaminated by a state certified cleanup crew.
But the cost of decontamination can run into the thousands of dollars, leading property owners to delay or simply abandon the cleanup.
While the law forbids property owners from selling the house or letting anyone move back in until the health department declares the dwelling habitable, violating the law is a misdemeanor and rarely enforced.
And owners of properties where meth labs have been found are not required to disclose that when they sell or transfer the home.
"We just don't know the number of homes out there that are contaminated," said Scott Frosch, safety director for the state Department of Environmental Management. "People don't really know what they're buying or occupying."
Another problem: Laws covering the cleanup and monitoring of meth-polluted homes came with no extra dollars for enforcement.
"It's an unfunded mandate from the state," said Mindy Waldron, administrator of the Fort Wayne Allen County Department of Health. "And there are really no penalties if no one cleans up a house. It can just sit there and be a blight on the community."
Waldron said county health departments don't have the power to condemn a house and have little power enforcing the evacuation notices they're charged with posting.
"Just today, somebody ripped down a notice we just posted on a house," Waldron said last week. "We don't carry guns, we're not the police. How are supposed to enforce this?"
State officials are compiling an online database of every meth lab busted by address. The database will include information about whether a location, if a dwelling, has been decontaminated by a certified cleanup company.
But police and environmental officials say that database is still months away from being operational.
Meanwhile, local officials worry that as the number of meth lab busts rise, there will be more vacant, contaminated houses in their communities.
"We do take it [responses to meth production sites] very seriously," said Julia Hayes, environmental supervisor with the Floyd County Health Department. "Part of our training brings to light the dangers that can come with these meth labs and the chemicals that are produced.
"A lot of [meth production] does occur in rental homes with a high turnover rate," Hayes added, "so a lot of people can be exposed to these harmful chemicals who don't even know or have anything to do with drugs."
If inspection results are below a set level, the home is deemed safe and can be reoccupied, according to Hayes. If a home is identified as a location of a meth lab, the health department works to ensure the home does not share a heating and air conditioning system with other dwellings in the building — which could pose dangers to residents.
Hayes said the Floyd County Health Department will prevent the use and access to vehicles and outbuildings of residential properties where meth labs were found. In those cases, she said testing and reports of decontamination is required similar to a contaminated residence.
"We try to be pretty diligent when it comes to a meth lab being anywhere because you don't know if children or who might be going into those outbuildings and be exposed," Hayes said.
The health department receives the occurrence reports for meth labs found not only in homes, but also vehicles, outbuildings, motel rooms or anywhere in the communities, including remnants of a lab discarded along a roadway, according to Hayes.
McNamara's legislation is still a work in progress. She hasn't filed her bill yet, but she wants to include language that would require sellers of meth-contaminated houses to disclose that information in the buyer's purchase agreement. She also wants to find a way to strengthen the enforcement powers of county health departments and help state officials track contaminated houses to see if they're getting cleaned up.
One significant concern she has is for innocent property owners who've unwittingly rented homes to meth-makers "who do the damage but don't have the money to fix the damage they cause."
"It just shows how terrible meth is," she said. "It just leaves a lot of victims in its wake."
— Maureen Hayden covers the Statehouse for the CNHI newspapers in Indiana. She can be reached at maureen.hayden@indianamediagroup. Follow her on Twitter @MaureenHayden
Clark County
Cleaning up the meth mess: Legislation aims to detoxify dwellings
State Rep. Wendy McNamara knew methamphetamine was a scourge on her district in southwestern Indiana, but the damaging effects of the drug really hit her when she met a real estate appraiser who'd suffered lung damage after visiting a meth-contaminated house.
- NEWS AND TRIBUNE BRIEFS — For July 31
- JAIL ACTIVITY — For Thursday, July 31
- Clark County sheriff's department lays down the law on commenting policy
- Man convicted of Utah killing now in Clark County jail
- Clark County sheriff candidates say campaigns aren't affected by Rodden indictment
- Tons of teachers: Southern Indiana districts hire replacements for retirees, others who left
- Interim principal hired at Clarksville Middle School
- Possible new zoning for 10th and Spring property in Jeffersonville
- Clark County Sheriff Rodden takes leave of absence
- MOSS: Luckert ready for a new career — retirement


text:
Let's Call It a UVPC
Technically, the Noahpad from E-Lead Electronic is a Linux-based UMPC, or an Ultra-Mobile PC. Generally speaking, a UMPC is smaller than a notepad and bigger than a Mobile Internet Device (MID). But, in fact, the Noahpad is so versatile and odd, it may deserve another category entirely.
The E-Lead Noahpad UMPC (ultra-mobile PC) runs on Linux.
Let's start with the keyboard. Its two springy squares are divided into what you might call a bingo grid (5x5) of keys, all printed on the square and separated by raised dark lines. These serve to keep your fingers on the "keys"—an alternative to the conventional approach, which orients touch via spaces between keys and convex bowls for your fingertips. Thus, the Noahpad has just two (barely) moving "keyboard" parts, even though the two squares also add 50 function keys to the usual QWERTY lineup.
But, that's not the half of it. Both squares are touchpads—big ones. You can go from typing to pointing without leaving the two pads. Navigation is also novel. For example, you can use the touchpad to move around the window view, expanding the perimeter of the screen desktop beyond the borders of the screen itself.
Speaking of which, the 7" backlit 1040x768 display also is a touchscreen, and it can pivot and flip around both sides of the base to become a writing pad, a display or...you decide. E-Lead suggests many possible Noahpad uses: a car GPS (with a larger screen than just about every standard built-in or aftermarket GPS), a "hangable" multimedia player, a digital photo frame and even a jogging companion. "Classmate, roommate, travelmate", the slogan goes.
Tech details: 1GHz VIA Eden CPU, 512MB of RAM, 30GB HD, 300k pixel cam, Bluetooth, "Ethernet 10m/100M USB to RJ45 dongle", 802.11b/g, external 3.5g compatibility, Wi-Fi and Ubuntu 7.10. For more information, visit www.noahpad.com.
Linux has become a key foundation for supporting today's rapidly growing IT environments. Linux is being used to deploy business applications and databases, trading on its reputation as a low-cost operating environment. For many IT organizations, Linux is a mainstay for deploying Web servers and has evolved from handling basic file, print, and utility workloads to running mission-critical applications and databases, physically, virtually, and in the cloud. As Linux grows in importance in terms of value to the business, managing Linux environments to high standards of service quality — availability, security, and performance — becomes an essential requirement for business success.
Sponsored by Red Hat
If you already use virtualized infrastructure, you are well on your way to leveraging the power of the cloud. Virtualization offers the promise of limitless resources, but how do you manage that scalability when your DevOps team doesn't scale? In today's hypercompetitive markets, fast results can make a difference between leading the pack vs. obsolescence. Organizations need more benefits from cloud computing than just raw resources. They need agility, flexibility, convenience, ROI, and control.
Stackato private Platform-as-a-Service technology from ActiveState extends your private cloud infrastructure by creating a private PaaS to provide on-demand availability, flexibility, control, and ultimately, faster time-to-market for your enterprise.
Sponsored by ActiveState
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Interpreters for Parent-Teacher Conferences
Since we have a very limited number of interpreters for the entire district (fewer than 15 Spanish and two Vietnamese interpreters who are available at any given time), we need to make their participation at the schools as efficient as possible.
Therefore, we ask the school personnel to schedule conferences for Spanish- and Vietnamese-speaking parents consecutively as much as possible. We encourage multiple teachers to schedule their conferences in blocks of time so that one or two interpreters can cover the conferences one right after the other. We realize this takes a lot of coordination among the teachers, but it will allow us to provide the best service possible. Sample Schedule of Parent-Teacher Conferences
We simply do not have the resources to send several interpreters for conferences scheduled at the same time. In addition to parent conferences scheduled for the same time periods at many sites throughout the district, there are other functions for which interpreters are needed at the schools: IEPs, student hearings, SAT meetings, etc.
Furthermore, please keep in mind that a conference that takes 15 or 20 minutes under normal circumstances will take longer with an interpreter. Either the content of the conference should be modified to complete it in the time allotted, or the time should be extended.
Ensuring that parents attend the meetings
A few years ago, the district lost over $10,000 in one year as a result of parents failing to attend meetings (IEP's, student hearings, parent-teacher conferences, etc.) for which an interpreter was present and had to be compensated. In order to minimize or even eliminate the number of no shows, we ask the schools to call the parents a day or two before the meeting to remind them of their appointment. If the school finds out that a parent will not attend his/her scheduled meeting, please call the Translation Services office to cancel the request for an interpreter.


text:
On Wednesday, September 11, 2013 each restaurant listed below will support the Food Bank of Lincoln with a
10% donation of their proceeds from the day. Please support the restaurants below and
let them know you are there supporting the Food Bank of Lincoln.
Special thanks to Dine Out sponsors listed below:
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