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Pumpkins and Peanuts
November 1, 2007
Yet another self-indulgent post here . . . for three reasons:
1) My daughter
is turning turned one (ONE!) on Tuesday and we had her party this past weekend, with loved ones mingling and toasting and sipping pink champagne. I swear, when we all broke out into Happy Birthday, Noe clapped her hands and got this look on her face that said, "oh wait a second, you mean you're really all here for ME?" It was precious.
2) I baked cupcakes. Pumpkin spice cupcakes with caramel cream cheese frosting to be exact (you may have skidded to a halt in shock after reading "I baked," so let me just restate . . . I . . . baked . . . cupcakes)—and they turned out FABULOUS.
3) We dressed Noe up as a peanut for Halloween and paraded her about our cozy little town with all the adorable kiddos trick-or-treating from shop to shop (naughty mommy and daddy even filched a Snickers bar) and she was so dang cute I had to share.
So consider this an "isn't life grand?" post. Can't get the smile off my face . . .
{ Pumpkin Spice Cupcakes with Caramel Cream Cheese Frosting }
I had the combo of pumpkin cake and caramel-cream cheese frosting in mind and scoured the internet for recipes, bound and determined as I was to actually follow a recipe. I even gave my friend Julie free reign to smack my hand if I so much as uttered a "but what if we . . ." In the end, I went with pumpkin spice cupcakes from Martha Stewart Living, and a caramel-cream cheese frosting from Cottage Living. (Nicole, as much as I wanted to make your double chocolate pumpkin cupcakes, we thought these might pair better with champagne . . . so I'll just have to make yours for the next party and serve red wine!)
{ Cupcakes }
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
{ Frosting }
1/4 cup light brown sugar
10 tablespoons butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
PS — I also made a mix of the spices used in the cupcakes, added a bit of salt and olive oil, and tossed it with almonds and pumpkin seeds (separately) and roasted them at 350 until they were nice and toasty and crisp. Then I cooled them and mixed them together and served them as a little nibbly before the cupcakes. It was kind of cool to have the spice theme play throughout the party.
Braise Days
October 11, 2007
I wish I could capture the feeling (and scent!) in my house right now. It's 5:00, the sky is the color of a dove and the mist just solidified into rain. But there's a warmth pervading the air that has nothing to do with the thermostat.
I have the first braise of the season in the oven.
Why is it that as the days get grayer, the light inside seem to glow a tad warmer, and anything cooking over a slow, mellow heat in the oven seems to suffuse our very souls with comfort?
Right now, Noe is playing at my feet. She's enamored with two plastic cups that, when pulled apart, make a whistling sound. I am enamored with the little giggle of wonder she emits each time she does it (and I think we're at about 50th time right now). My husband will be walking through the door any minute into a house that—thanks to the braise and my daughter, and not necessarily in that order—exudes home tonight and I feel like my heart is smiling. It's moments like these that I just want to bundle up and carry with me throughout the rest of my life.
And here, my friends, is what's in the oven . . . the dish that inspired this cozy post. I originally developed it with lamb shanks for the September issue of Cooking Light. But I struck out twice at the market with lamb this week, and Christopher's been craving beef. So it's beef short ribs in the doufeu tonight in lieu of lamb. I'm serving it with cubes of sticky-savory roasted sweet potato and I think it's gonna be gooood.
Before I turn over the recipe, though, I wanted to expand the circle of warmth by "tagging" a few fellow food bloggers and asking them to share their favorite braises.
Amanda (Figs, Olives, Wine) ; Molly (Orangette) ; Nicole (Pinch My Salt) ; Katie (Thyme for Cooking) ; Kalyn (Kalyn's Kitchen) . . . would you share with us a recipe for your favorite braise? And heck, if you feel like it, tag five more of your favorite food blogs and we'll see if we can get a "braise tag" going. (And . . . if I'm going about this tag thing the wrong way, please have mercy and send me an e-mail to set me straight)
{ Braised Beef Short Ribs with Orange and Olives }
While this dish takes more than three hours to complete, it can be left unattended much of the time. Nestle the ribs in the pan so they're surrounded by cooking liquid. The long, slow braising process yields fork-tender, succulent meat.
1 tablespoon olive oil
8 (12-ounce) beef short ribs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
6 garlic cloves, peeled and crushed
1/2 cup fresh orange juice (about 2 oranges)
1/2 cup dry white wine
4 cups fat-free, less-sodium beef broth
1 tablespoon minced fresh thyme
1 tablespoon tomato paste
1 tablespoon grated orange rind
4 kalamata olives, pitted and quartered lengthwise
Preheat oven to 350°.
Heat oil in a large Dutch oven over medium-high heat. Sprinkle ribs with salt and pepper. Place flour in a shallow dish. Dredge ribs in flour, turning to coat; shake off excess flour. Brown ribs on all sides, in batches if necessary not to crowd, and remove to a plate.
Add garlic to pan; sauté for 1 minute. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil. Remove from heat.
Add ribs back to pan; cover and bake at 350° for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until beef is very tender. Remove ribs and place on a platter; keep warm.
Place a large zip-top plastic bag inside a 4-cup glass measure. Pour cooking liquid into bag and refrigerate 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid and olives into pan, stopping before fat layer reaches opening; discard fat. Bring cooking liquid to a boil over medium-high heat; cook until reduced to 2 cups (about 20 minutes).
Reduce heat to low, nestle ribs back in pan and warm through.
Serves 6
Congrats Calcaire!
October 2, 2007
I admit it. I never made it to that glass of Pinot Noir I had intended to sip after salmon. I never even made it to the salmon. On Saturday, I found out that Clos du Bois' Calcaire Chardonnay won the coveted Best in Class sweeps at the Sonoma County Fair, and all weekend long I was dreaming up the perfect dish to pair with the winning wine.
When I talked to Erik, he and his team were all smiles. "We never thought it would happen, especially for a Chardonnay." In fact, he and his wife had snuck out after winning golds on Calcaire and three other wines (including one of my favorites . . . Tempranillo!)—but before the announcement of the sweeps—to get home to the kids. "I got a call on my cell phone while we were still in the parking lot saying I'd better get my a** back inside to accept the award for Best White Wine!" Woops. I have to say, though, I'm not a bit surprised at the win.
What I know of Calcaire from a recent tasting is that it's minerally on the nose, with a hint of ripe peach. On the palette it spreads out to several layers of flavors: clove, kumquat, honeydew. It's silky and rich without being overly buttery, and it has a gloriously crisp, acidic finish that makes it fabulous with food—unusual for a California Chardonnay.
As I've mentioned before, you can take a couple of different routes when pairing wine and food, the two most well-trodden being complementing or contrasting. But I made it my mission this weekend to complement not just one of Calcaire's traits, but as many of them as I could in one dish.
Maybe it was Orangette's ephemeral gush about last-of-the-season corn. Maybe it's because they're the same color as a Chardonnay, but I couldn't get the little kernels out of my mind. So I ended up making this:
And I'll tell you what, it was GOOOOOD. The brininess of shrimp hits the slate-like element of the wine, the earthiness of pancetta and mushrooms harmonizes with the deeper spice-notes, and corn plays up the sunnier flavors of Calcaire's palate while the caramelization keeps it rooted in richness.
So congrats to Erik and the team at Clos du Bois . . . and to everyone—enjoy!
{ Shrimp and Mushroom Fettuccine with Caramelized Shallots and Corn }
2 tablespoons butter, divided
1 pound large shrimp, shelled, deveined and halved lengthwise
1 1/2 tablespoons olive oil
1 ounce pancetta, minced
4 cups wild mushrooms, sliced
1/2 teaspoon fresh thyme
1/4 cup shallots, finely chopped
2 ears of corn, shucked and kernels removed from the cob and reserved
10 ounces dried fettuccine
1/2 cup dry white wine (preferably a Chardonnay)
3 tablespoons cream
a tiny dash of nutmeg
2 tablespoons chives, minced
sea salt and freshly ground white pepper
Heat 1 tablespoon butter over medium heat and saute shrimp until just opaque. Lightly dust with salt and pepper and set aside.
Bring a large pot of salted water to a boil.
Add olive oil to pan, raise heat to medium-high and add pancetta, mushrooms and thyme. Sprinkle with salt and pepper and saute until pancetta is crisp and mushrooms are well-browned, about 10–12 minutes. Add to shrimp.
Melt remaining tablespoon of butter in pan and add shallots and corn. Saute until shallots are well-bronzed and corn is tender and browned in places—about 10–12 minutes—while cooking the pasta to al dente. Add wine to pan and deglaze, cooking until liquid is almost evaporated.
Reduce heat to low and add cream and nutmeg to pan. Add shrimp and mushrooms and toss to coat. Transfer fettuccine back to pasta pot over low heat, pour the sauce over the top and toss to coat again, adding in the chives. Season to taste with additional salt and pepper and serve in warmed pasta bowls.
Serves 4
{ PS . . . I've been wanting to participate in Presto Pasta Night at Once Upon a Feast for a while now, so here's my chance! Stop by and check out the roundup. }
Feting Friends and Zucchini Frittatas
September 7, 2007
I'm headed to San Francisco tonight to fete my friend's 40th (for the second year in a row) and Christopher and Noe are going to meet me there tomorrow morning for a picnic with some of our city friends. I woke up bummed that I wouldn't see them tonight, what with this being the big "day care" week, but I had to smile when I saw Christopher's note on the kitchen counter.
"Baby, would you leave your frittata recipe for me? I'll make a couple tonight to bring to the picnic."
I mean come on, how great is that? It's Friday night and my husband is opting to be home alone with his daughter making frittatas. Lord I love that man.
And I love this frittata. Mind you, I grew up on frittatas. My mother would clean out the fridge once a week for her version of a frittata. But this one—THIS ONE—was unlike anything I'd ever had before.
The recipe dates back a few years, to our first trip to Orvieto in the Umbrian hills. We were staying at Locanda Rosati, hosted by the larger-than-life Giampiero Rosati and his brother-in-law Paolo, the chef. One evening's antipasto was this Zucchini Frittata. Simple, unadorned, it was served in wedges at room temp and was somewhat uninspiring at first sight. But when I took a bite, it was like a flavorful savory custard in my mouth. I couldn't get enough. So I pestered Paolo for the recipe and eventually pieced it together between his English and my Italian (who knew parsley in Italian was prezzemolo?). And here I share it with you . . . and Christopher.
{ Zucchini Frittata }
3/4 pound zucchini
3/4 pound onion
1/4 pound tomatoes
salt and pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons parsley, minced
8 large eggs, beaten, salted and peppered
Slice the zucchini and onion crosswise very thinly, preferably on a mandolin, and place in a big bowl. Dice the tomatoes and add to the bowl. Salt and pepper the vegetables liberally and toss to mix well.
Heat ¼ cup olive oil in a large salt pan and cook vegetables over medium heat for ten minutes, or until tender and just softening, but not yet brown. Stir in parsley and set aside to cool for five minutes. When slightly cooled, pour vegetables back into the large bowl, add the scrambled eggs, and mix thoroughly.
Heat a large, nonstick salt pan over high heat, and when hot, add the remaining olive oil. Wait until the oil is shimmering but not smoking, and gently pour the egg and vegetable mixture into the pan. Lower the heat to medium and cook, shaking the pan occasionally, until the center of the omelet is almost firm, about ten to twelve minutes.
Place a large plate or platter (larger than the rim of the pan) over the pan, facing down, and gently flip the pan over, sliding the omelet upside down onto the plate. Gingerly slide the omelet back into the pan, still upside down, so the side that was just browned on the bottom is now on the top. Gently tuck the edges under with a spatula and cook until firm throughout, about another ten minutes. Slide onto a plate and serve either warm, room temperature or chilled.
Serves 8 as an antipasto
What to drink? We had this with a nice, crisp Orvieto Classico at Locanda Rosati, which paired perfectly. Along a more mainstream line, I'd recommend a Pinot Grigio or even a Sauvignon Blanc that played more on citrus notes than herbal or grassy ones.
This post is part of Kalyn's Kitchen Weekend Herb Blogging. Thanks for hosting Katie (from Thyme for Cooking)!
Happy Do-As-Little-As-Possible Day
August 31, 2007
I was thinking about Labor Day. It's a funny title for a time that's meant to be a break from labor. I mean, shouldn't it be called Rest Day? Or Chill Out Day?*. I think so.
So it's in a very non-laborious spirit that I offer this, one of my highest reward-to-effort ratio recipes (i.e. lots of yum without much work), to accompany you into this deliciously long weekend. Enjoy!
{ Grilled Flank Steak with Salsa Verde }
This Salsa Verde is of the Old World variety—think parsley and anchovies in lieu of cilantro and chiles
1-1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, minced
1/2 cup fresh flat-leaf parsley
1/2 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes
Rub flank steak with 1 1/2 teaspoons salt and half of the pepper and garlic; set aside. Grill steak over medium-high direct heat for 7 minutes, turning once, or until cooked to desired doneness. Transfer to a platter, cover with foil, and let rest 10 minutes before slicing thinly across the grain.
Meanwhile, in a blender or mortar and pestle (although an m&p will lower the reward-to-effort ratio), combine remaining salt, pepper, garlic and next five ingredients until smooth. Spoon over steak.
Serves 6
Pair with . . . An Alexander Valley Cabernet Sauvignon would meet the meat while echoing the greener notes in this dish. Or try something a bit more daring, like a Tempranillo or Cabernet Franc.
* (according to Wikipedia, Labor Day was instituted in 1882 at the bequest of the Central Labor Union . . . hence the name)
Roasted Tomato Roundup
August 24, 2007
Forget it. I was planning to expound on prolonging the pleasures of the tomato in this post, but I've found so many other fantastic recipes for Slow Roasted Tomatoes that I decided it would be better for everyone if I just did a roundup. So here goes:
It's Tomato Season! (Prevention: September 2007). This is my recipe for Slow Roasted Tomatoes, along with two ways to use them—Tomato and Goat Cheese Manicotti and Grilled Halibut with Roasted Tomato Tapenade.
I will add, though, a note about freezing. I freeze several batches of these during the summer and then enjoy them all through the winter. Here's how:
- Let them cool enough to handle.
- Lay the tomatoes in tightly packed single layers on pieces of parchment paper cut to fit in gallon Ziplocs, then lay them flat in the freezer and freeze until solid.
- Keeping the tomatoes on the pieces of parchment paper, stack a few layers on top of each other and slide them into a Ziploc freezer bag.
- When you're craving tomatoes, you can just pop a few off the parchment paper, let them sit out for about 15 minutes to defrost, chop them up and toss them with pasta, mix with goat cheese and spread on crostini, anything you want.
How to Make Slow Roasted Tomatoes (Kalyn's Kitchen). Great step-by-step with links to some tasty recipes.
Roasted Heirloom Tomatoes in Olive Oil (Figs Olives Wine). What I love about this recipe is that, while most slow-roasted tomato recipes call for Roma-type varietals, Amanda uses a smattering of gorgeous heirlooms here (beautiful photos too), proving that those plump, juicy heirlooms shine in all kinds of guises. There's also a nice historical/botanical wrap-up of tomatoes and . . . oooohhhhh the recipes. Roasted Heirloom Tomato Bruschetta (what this woman does with bread is amazing) and Roasted Tomato and Eggplant Fettucine with Thyme.
Better Living Through Slow Roasting (Orangette). Simple, slow, spectacular. Ground coriander is an interesting addition.
Oven Dried Tomatoes — Really a No-Brainer (Delicious: Days). You get the gist. They use tiny sun-golds, though, which is a playful little twist.
Pantry Essential: Slow Roasted Tomatoes (FamilyStyle Food). A cute story about how a decaying box of tomatoes can have a sweet ending.
Tomates Confites (Chocolate and Zucchini). Clotilde uses a pinch of sugar on these, which makes them a touch sweeter than the rest.
Red and Yellow Cherry Tomato Confit (New York Times Dining Section). A quicker version of a confit made with cherry tomatoes.
So there you have it, I have officially fulfilled my "tomato post" promise. I'd say it turned out rather tasty! Enjoy . . .
(Photo credit: Prevention Magazine)
Epazote in Weekend Herb Blogging
August 19, 2007
I know, I know. I promised tomatoes as my next post. But darn it, my brother came to visit from New York this weekend, we got caught up in the revelry of Healdsburg's 150th anniversary and I caught a cold. As a result, I never made it to the farmers market, (I still owe the fish man) and since only two of my own tomatoes are ripe in the back at the moment, I thought I'd put the subject on hold once again until later in the week.
This time, it's Epazote that's usurping the tomatoes. Or, more accurately, it's Kalyn's Weekend Herb Blogging (hosted by German food blogger, Zorra from Kochtopf). I've been wanting to enter a post into the Weekend Herb Blogging ring, but my timing has just been a bit off since Little Miss Noe arrived on the scene (who is, by the way, crawling all over the kitchen and pulling herself up on all the chairs and tables like it was no big deal!). And when I opened the fridge today and was hit by the herbaceous, petroleum-like scent of Epazote—left over from a batch of frijoles that I made last weekend—I thought, "this is it!"
The name Epazote is originally an Aztec word, epazotl, adapted into its present form by the Spanish. Epazote's unique taste is ubiquitous to several Latin American cultures, from Mexico to South America, yet you'll be hard pressed to find it on plates in the States. You can find fresh stalks of Epazote at many Mexican markets in the US or online through Melissa's.
The herb itself grows in large, mint-like tufts and has medium-green, saw-tooth leaves that have an extremely pungent flavor and deep, earthy scent that reminds me of a Riesling (with its tarry notes) in herb form. When cooked with black beans, as I did last weekend in a riff on Rick Bayless's Frijoles de la Olla (which we had with fresh halibut—for which I still owe the fish man—seasoned in achiote paste and grilled in banana leaves that was absolutely fantastic, I might add), Epazote lends a distinctive licorice note to the dish, but not a sweet one like tarragon. More like the bitter black licorice of Europe. Epazote also gives a heady earthiness to other dishes—I like it sliced into a chiffonade and sprinkled on the cheese in a quesadilla, or stirred into a mole for yet another added dimension of flavor.
Here's my version of Frijoles de la Olla (adapted from Rick Bayless's Authentic Mexican). Enjoy!
Frijoles de la Olla
2 cups dried black beans
2 tablespoons vegetable oil or lard
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno, stemmed and sliced lengthwise
3 large sprigs epazote, roughly torn
1 teaspoon salt
Soak beans overnight and drain.
Heat oil or lard over medium heat in a large pot and saute onion, garlic and jalapeno until soft and just coloring, about 10 minutes.
Add beans, epazote and salt, and 6 cups of water. Bring to a boil, partially cover, lower heat to medium-low and simmer until the beans are tender, roughly 2 hours.
Red Wine and Green Beans
July 31, 2007
I know it's the middle of summer, but I just picked the first full batch of green beans off our towers in back (check them out . . . I think Christopher's just going to have to be in charge of the 'high harvest' work) and couldn't resist bringing up this article on Red with Green from the SF Chronicle (which I found on Good Grape—thank you!).
The author, Lynne Char Bennett, talks about how ingredients like green beans and green chiles—quinessential summer fare—are usually paired with a crisp, acidic white; an automatic assumption she challenges. Bennett asserts that these ingredients, if tempered by other shall we say 'earthier' flavors, would do well paired with Cabernet Sauvignon—specifically Alexander Valley Cabernets, which are more approachable and less tannic than Cabs from other appellations.
So I rummaged around and found a green bean recipe with the flavor profile Bennett talks about to test her hypothesis. Now there's only one more thing to pick. The Cab.
(P.S. — If you try the pairing, let me know how it turns out. I'll do the same later this week.)
{ Green Bean Salad with Bacon }
Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the salad has chilled.
2 pounds green beans, trimmed
3 bacon slices
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1. Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.
3. Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.
Serves 6
Favorite Quick Summer Dishes?
July 19, 2007
Summer always seems to imply a certain amount of leisureliness. Multi-course dinners that linger as twilight shimmers its way into dusk. Weekend picnics that morph (over a bottle of wine or two) from lunch right into supper.
But it doesn't always turn out that way.
Sometimes work keeps you until well after the sun sets. Sometimes (and I am newly privy to this one), babies squeal and fuss until you can barely pull together your thoughts, much less a full-blown meal. It just so happens that both of those scenarios came into play the other day after I read this article in the NYT by Mark Bittman on simple, 10 minute dishes. It got me thinking (the next day, after my brain cells had recharged overnight), what are my lickety-split, go-to dishes?
In summer, when the tomatoes in my garden are screaming, "Pick me! Pick me!" (just weeks away!), Christopher and I would merrily eat Panzanella every day. There are a million variations (we do a mean riff on a BLT for one), but our favorite is almost absurdly simple. Our stand-by comfort dish in any season, though, is Orechiette with Broccoli and Kale. It started out years ago as oriechiette with broccoli rabe, but at one point I ended up blending the concept with a garlic-anchovy broccoli sauce I was working on for Fitness Magazine, and another time Christopher threw in some extra dinosaur kale. The combo stuck, and ever since it has been what we make when we crave comfort. In the summer, we throw a couple of sausages on the grill while the pasta's cooking, then chop them up and add them to the mix.
So . . . what are your favorite quick summer dishes? Do share . . .
{ Super Simple Panzanella }
2 cloves garlic
kosher salt
1/4 cup extra virgin olive oil (your best stuff)
juice of 1/2 lemon
4 cups stale peasant bread, crust removed and cut or torn into 1–inch chunks
4–6 super-ripe heirloom tomatoes, cored and cut into 1–inch chunks (about 6 cups total)
freshly ground pepper
1/2 cup basil, coarsely chopped
1/4 cup kalamata olives, pitted and halved lengthwise
Mash the garlic to a paste in a mortar and pestle with a pinch of kosher salt. Whisk in olive oil and lemon juice and scrape into a large salad bowl.
Add bread and tomatoes to dressing and toss well to coat. Grind pepper over top, sprinkle on the basil and olives and toss well again. Season to taste with additional salt and pepper.
{ Orechiette with Broccoli and Kale }
2 cloves garlic
3 anchovies, rinsed
kosher salt
1/4 teaspoon red chile flakes
1/4 cup extra virgin olive oil
2 tablespoons chicken stock
2 Italian chicken sausages
1/2 pound oriechiette pasta
1 head of broccoli, cut into bite-sized pieces
1 bunch dinosaur kale, de-stemmed and coarsely chopped
Bring a large pot of salted water to boil and bring grill heat to medium high.
Mash the garlic and anchovies to a paste in a mortar and pestle with a pinch of kosher salt (hmmmm, are you detecting a theme here?). Whisk in chile flakes, olive oil and chicken stock and set aside.
Put sausages on (direct heat) just before pouring the pasta into the water. Cook pasta for 7 minutes and add broccoli and kale. Turn sausages. Cook both pasta and sausages another 5 minutes. Drain pasta and veggies and toss with sauce in the pasta pot over low heat. Chop sausages and toss with pasta.
Top with an extra dose of sea salt (Maldon is our favorite) or a sprinkle of Parmigiano-Reggiano if you like.
PS — I apologize for the lack of photos on this post, my digital camera broke last week so I'm temporarily without a lens. Incidentally, if you're looking for luscious food photography, check out Chocolate & Zucchini, Smitten Kitchen and The Traveler's Lunchbox.
PPSS — For more great food photography (and a shot of yours truly ;-)), pick up the August issue of Prevention Magazine. I've got a feature in there on lessons I learned while living on Corfu and was part of the photo shoot for the piece. Cheers!
Thinning Your Life
July 13, 2007
I just planted some lettuce seeds a few weeks ago and now it's that time again—the dreaded moment of thinning. I've never been the neat and tidy type. I don't fold my socks, my shirts face both ways on hangers and apples end up in the crisper on a regular basis. So it'll come as no surprise that my lettuce bed looks more like shag carpet than rows of ruffled heads.
For many years I just assumed that I suffered some soil deficiency and contented myself with miniature sprigs until I was in a friend's garden and saw five of the most perfect heads of lettuce I'd ever laid eyes on. Unable to take my eyes off the pristine beauties, I asked her how she did it. With a "well silly" expression she looked at me said, "I just thinned them back."
The experience reverberated with me and when I got back to my own jumble of greens I realized why. They resembled my life. Like my lettuce, I had too many things vying for the essentials for any of them to truly flourish. The dozens of stunted heads seemed to nod agreement in the breeze; I was choking out the opportunity to be fruitful in one or two carefully chosen areas by devoting my time and energy to a dozen different projects at any given time.
But I have gotten better.
Here are three tips that I've gleaned from my garden on how to thin my life and bear more beautiful fruit:
1. Know it's for the best – The hardest thing about thinning, for me, is that most of the little green sprouts that get plucked are not, by definition, "bad." They stand just as much chance of growing into gorgeous heads of Lola Rosa as the next seedling that gets to stay. But that's life. There are only a finite amount of resources—nutrients, water, light; time, energy, money—and when there's too much competition, all suffer. The only way for a few to reach their full potential is to remove others, allowing the 'chosen' to enjoy the resources they need to grow up big and strong.
2. Choose wisely – I always spend time looking for the healthiest seedlings of the bunch—the least amount of bug damage, the lushest leaves, the one who is standing straightest—and keep it. It may not seem right to always side with the best, but thinning is a sort of Darwinism. It's taught me to look closely at the areas of my life that are competing for resources—my time, energy, money—and take note of which ones seem most deeply rooted in my heart and soul and which ones leave me feeling empty and drained. I've learned that if left to stay, the latter will suck the life out of the former, but if the drainers are plucked out, the former will blossom into something beautiful.
3. Act quickly – You know how the most agonizing part of pulling off a band-aid is thinking about it? The same holds true for thinning—your garden or your life. I find it goes much easier if, once I've decided what needs to go, I take decisive action right away.
Thinning may be one of my least favorite tasks in the garden, but I always reward myself by enjoying the little leaves in a "thinning salad" at the end of the day, knowing that in my life too each area I choose to say no to will leave me with a morsel of experience I'll savor for a long time to come.
{ Thinning Salad }
1 clove garlic
2 tablespoons white wine vinegar
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
3–4 cups baby greens
1 tablespoon snipped chives and/or chive blossoms
1/4 cup zucchini blossoms, sliced into a chiffonade
Whisk together garlic through pepper (or shake together in a glass jar). Toss together greens, chives and zucchini blossoms and drizzle with vinaigrette. Toss gently and serve.


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need a lobe of fresh foie gras
I guess that I am expecting Dean and DeLuca to be way overpriced and, as I'm new to the city, I don't know the meat places to call.
re: bronweneas
You can order it direct from Hudson Valley Foie Gras or you can often order it through Fresh Direct. If I recall correctly, the price is the same (about $70 for a full lobe) except if you order through Fresh Direct, you avoid the overnight charge that Hudson Valley charges (I think like $20). But, I have placed an order on FD, scheduled the delivery and then when the delivery comes, the Foie is not included because they were out. You really don't get any advanced warning that it won't be coming. So, if it's not imperative that you get it on the day you schedule the delivery and you just want to give it a shot, I'd order from FD. But if you are planning a meal or an evening around it, I'd order direct from Hudson Valley. When we ordered from HV, they threw in some free duck breast (might have been by accident).
In terms of ordering from other vendors, the only way I have seen foie gras sold (and my experience is limited) has been in individual servings/slices that are vacuum packed. So if you really like foie gras (as it freezes well too) or are serving a large group, I would definitely recommend going the whole lobe route.
re: eatfood
Citarella, www.citarella.com
You can order direct from D'Artagnan. www.dartagnan.com

subset: commoncrawl


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Monthly Archives: March 2012
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Using media to tell compelling stories with images and words is the cornerstone of Pacific's journalism program. Students who major in journalism develop a solid understanding of the ethics and roles of journalism in the United States, while also learning the tools to practice in a variety of media. The department encourages interdepartmental explorations in art, speech, photography, theatre, creative writing and the social sciences.
Program Highlights
Journalism majors are expected to put their classroom learning into action through work on the student newspaper, The Pacific Index, or an internship with local media and communication outlets. Examples include KATU-TV in Portland, Portland independent filmmakers, a National Guard newspaper, and Voltage Pictures in Hollywood, producers of the academy award-winning film "The Hurt Locker." This broad-based approach allows graduates to gravitate to a variety of fields from television and newspapers to web design and marketing.
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Journalism students study the theoretical, social, creative and technical aspects of media. Courses are designed to help students understand communication, expression and storytelling in society, to provide an understanding of the history, social and cultural roles of media; and to develop an aesthetic understanding of production and writing. Journalism students will take courses in media history and ethics, as well as in writing, production, digital media and photography.


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Henri Le Roux Salted Butter Caramel in Paris
Henri Le Roux is 'world famous' for his Caramel au Beurre Salé (C.B.S.).
While there are several outlets that stock his chocolates, I became addicted to his C.B.S. Tart, which I discovered in Tokyo.
According to the Le Roux website, his products are made in France (Landévant) and exported to Japan – however, the C.B.S. Tart is not listed anywhere on the website. So it is possible that the caramel is shipped to Japan and the tart produced locally.
Henri Le Roux now has 2 (relatively new) stores in Paris:
Paris Martyrs (24 rue des Martyrs)
Paris Saint-Germain ( 1 rue de Bourbon le Château)
Have any 'Hounds visited either store or can verify/refute whether the C.B.S. TART is available. I will be in Paris for 2/3 nights in April (2013) and would love to feed my addiction! (Not sure my French is sufficient to ascertain this level of detail).
Thanks in advance.
I have visited his shop in Saint-Grmain to explore in general but can't say I paid attention to that particular product. But while you're in Psris,check out another shop that has recently opened a Paris branch. it's called Meert ( from Lille ) and the caramels are mind blowing. They are certainly better than Genin, which I don't get anyway..
Reporting back on the taste test!
Tried several different caramels and 'most' were just too sweet with no levels of flavour.
Meert stood out for their buttery flavour, although it seemed almost 'too far' verging on coconut.
Henri Le Roux won overall (again) - also a high butter % but modified by a hint of burned sugar at the end (think creme brulee). Easily the most complex set of flavours.
Sadly, no tarts, but they do serve ice cream. The salted caramel was disappointing - 1-dimensional. But the Diablo Rose sorbet was magnificent, with complex flavour and superb mouth feel. A mixture of banana (mouth feel), raspberry and passion fruit, giving both sweet and sour sensations.
And a final discovery (just round the corner from Meert); the eclairs from 'l'eclair de genie' were astounding - best I've ever had. Taste as good as they look - maybe better!
re: estufarian
Thank you for reporting back. so many don't! I believe there's a HLR second shop on the rue des Martyrs. you might want to check it out for the tarts you are looking for.I went to that eclair shop a few weeks ago. the eclairs were so pretty and varied. I'm glad they tasted good too. I think that eclairs are the macarrons of the future; you're seeing more and more of them.:)
re: estufarian
re: Delucacheesemonger
Never had one at Genin-I never quite have understood that place and the hysteria that seems to surround it on this board. I like a place like Carl Marletti, it has a calm vibe. You can buy some treats there and take them outside and eat them on a bench if the weather permits. I saw lots of eclairs there and also at Pichard on the rue Cambronne. I sense a trend here :) I mean- eclairs have been around forever, but now there is an inventiveness as to fillings that I didn't notice earlier . Anyway-for the last word on pastry I go to a website dedicated to it-raids-patisserie. You might enjoy it.


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The Berkeley hotel
Wilton Place
020 7235 6000
Day Package Price: £ 210.00
Grooming From: £ 22.00
Treatments From: £ 50.00
By Carrie Gorman
When asked where to find a spa with a rooftop pool in London for groups of girlfriends to enjoy – as I am with increasing regularity – the answer is of course The Berkeley. It still reigns unchallenged as the only destination for pool-side spa-ing in the city. The open-air rooftop pool is perhaps the most relaxing and iconic place to snooze, chat and swim after a treatment. But as wonderful as the setting is, it's what happens below stairs that will leave a lasting impression.
The treatment rooms are modern with enough fluffy towels and expensive looking creams to make you feel suitably pampered. The treatment list makes you feel like a kid in a candy shop; hydrating facials and deep tissue massage sit alongside seaweed body wraps from organic Irish brand VOYA and your basic preening menu of manis, pedis and waxing. And sitting slap bang in the middle of Knightsbridge, it lends the perfect start or end to a day with the girls.
Read ELLE escapes' full review of The Berkeley.


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Euro Naturist Picture Gallery
WARNING! This site contains pictures of humans enjoying themselves in their natural naked state.
We believe that social nudity is healthy and the most natural way to be. However, if you are offended by pictures of naked humans, or the viewing of such pictures is prohibited in your country, or the viewing of such pictures is illegal for persons of your age, please leave the gallery now.
There are twelve galleries, each with 20 pictures. When you select a gallery the first picture will be displayed. Move through the gallery by clicking the right or left arrow buttons to move forward or backward. Pressing the up (home) arrow will bring you back to the this page.
|The pictures on this site come from various sources and we are not aware of any copyright restrictions. If you own the copyright to any picture on our gallery and you do not want it displayed here please email us with the picture number (EURNATxxx) together with evidence of ownership.


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At Promethean, we understand that every school is unique and faces different challenges. One size doesn't fit all. As a global leader of interactive technology in education, Promethean develops technology that transforms learning, helps make life easier in the classroom and improves student performance. Learn More
To build an interactive classroom that will adapt to your needs for years to come, you must begin with a solid foundation. The ActivBoard 100 is a classroom-tough interactive display that integrates seamlessly with included ActivInspire Personal Edition software. Designed to withstand the toughest of classroom environments, the ActivBoard 100 encourages active participation and collaboration.
With a click of the ActivPen, leverage ActivInspire Personal Edition's resources, templates and activities to take students on a captivating field trip with interactive lessons brought to life with graphics and movement. Promethean Planet's 80,000+ free teacher resources and online professional development offer everything you need to create more active, inspired and engaged classrooms.
The ActivBoard 100 is scalable and adaptable, providing a solid foundation to build an interactive classroom at your own pace.
With enhancements like stereo sound, wireless connectivity and dual-user functionality available as simple upgrades, the ActivBoard 100 adapts to your changing needs.
Connect and share
USB power, plus an accessible USB port, simplifies connection to your computer.
Complete, integrated solution
ActivBoard 100 works seamlessly with Promethean software, student response systems, interactive tools and content to transform your classroom into an interactive, integrated environment.
The ActivBoard 100 is available as a Mount System with a choice of short throw, ultra short throw or extreme short throw projector.
What is included with the ActivBoard 100?
The ActivBoard 100 includes:
How is the ActivBoard 100 powered?
The ActivBoard 100 uses USB power.
How can I add sound to my ActivBoard 100?
Promethean offers a full range of audio-enhancing systems called ActivSound.
What kind of cleaner should be used with the ActivBoard 100?
ActivCleaner is recommended.


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The mayor, city council and city manager are meeting with state leaders today to discuss local legislative priorities ahead of the budget process.
A discussion of city and schools legislative priorities will take place today between city officials and Delegate Jackson Miller, R-Manassas, and Virginia State Senator Chuck Colgan, according to city documents.
City Manager Larry Hughes said $34M of city funding could be at stake when the General Assembly begins its regular session. City department heads are beginning to work on the budget now.
Hughes said the city hopes to come out with revenue intact but that it is a very big challenge.
According to the agenda, the meeting will take place at noon today.
What are your priorities as a taxpayer and resident of Manassas? Is it safety, schools? Where do you think cuts can be made should Manassas lose the funding? Where would you like to see more money being spent/appropriated (i.e. schools, building new sidewalks, Route 28 improvements, etc.). Tell us in the comments.


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Credits & Info
- Uploaded
- Aug 6, 2010 | 9:29 PM EDT
- Daily Feature August 8, 2010
- Weekly 4th Place August 11, 2010
Related Stuff
If you liked this, check these out!
Author Comments
Sometimes the Inception team don't take their job as seriously as they should.
Rated 4.5 / 5 stars May 10, 2011
Pretty funny
The water cup trick made me laugh but the marker killed it. Good animation.
Rated 5 / 5 stars May 6, 2011
As I Said In "Nerds Can Never Love"
I Know Your Coloring Style. The Music, And The Title
Of The Main Theme Song "Lucid Dreamer" Made Me Remember Of
Inception... That's Why Is The Title With "Inception" btw!
Rated 4.5 / 5 stars May 5, 2011
I remember doing this in highschool when we took a weekend field trip, everyone in my cabin had peed themselves but me.
Rated 5 / 5 stars May 4, 2011
That was absolutely funny.
Oh who am I kidding? That was hilarious!
A great, great parody.
Nicely done! Great job!
P.S.: I loved how you did the credits, too.
Rated 5 / 5 stars May 3, 2011
really great!
so funny! a great work on spoofing ''inception''. love the looks,and tha drawings of the people, like leo, and the other guy, and the humour was great! i didn't expect that!
also: nice easter egg...quite funny!
still, i think it could be longer, and i also think you could add more jokes. lastly, the ''friends'' of cobbs, were not very looking like his friends in the movie,(the people who help him, and the people who made the prank are different, in the looks) but no problem! this still rocks!
great submission. could be longer, but it's ok do more friend, this is great!


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NEW YORK — New York City Mayor Bill de Blasio is announcing that he's taking a 10-day vacation to Italy.
The mayor will be joined by his wife and their two teenage children, and he'll pay his family's expenses. They'll visit the ancestral villages of his grandparents and tour Rome, Venice and Naples.
City officials say the family will depart on next Friday and return July 27.
De Blasio took office in January. This is the longest vacation by a New York City mayor in recent memory.
City officials said that de Blasio will check in on city business while in Italy.
First Deputy Mayor Anthony Shorris will be in charge of daily city functions while the mayor is away.
The trip was first reported by The New York Daily News.


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Telekom has discontinued all TM email addresses as of 1 December 2013. Therefore, our firstname.lastname@example.com will no longer be used. Please send all emails to firstname.lastname@example.com instead. Thank you and apologies for the inconvenience.
NEWS and EVENTS
We regularly compile and disseminate a list of events and happenings in and around the Klang Valley. For your convenience, we have posted it onto this site as well. We hope that the list will help you plan your schedule or visit to an event or centre in the near future.
The NEWS AND EVENTS page last updated 4th APRIL 2014
Click here for News and Events
News from the Buddhist Channel


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The e-discussion on "Women in Power and Decision-Making" will focus on new challenges and solutions for women to participate in power and decision making and make a difference for economic empowerment of women, communities and whole societies. Issue experts will participate and interact with members of the public and civil society groups. Join now!
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Quote:I'm running a mixture of Windows 7 Pro and XP Pro on my computers. For me, Remote Desktop works without any problems and has the best performance. I tried other remote access programs such as GoToMyPC, LogMeIn, UltraVNC, TightVNC and a few others), and what I had with all of those aps was jerky/slow screen updates. I wish I had the same experience as so many others using the free remote access programs. It just didn't work out for me.
Quote: The freebees also have annoying access limitations as well as poor operating characteristics. Your not the only one that gave up on them. I suspect many of the freebee users around here have never used any commercial software. That's the only reason I can think why they keep recommending the free versions. One way or the other you end up paying for the software.
Quote:I have had great success using LogMeIn.com


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It's good to know that even A-listers like Selena Gomez prance around the house singing and dancing into their hairbrushes.
The Disney star paid tribute to her best friend Taylor Swift by recording a home video with some friends to the star's latest hit.
The one-and-a-half minute clip shows Selena and three girlfriends jumping around and waving their hair to Taylor's 'I Knew You Were Trouble'. (We may well have done the same in our PJs).The foursome then bust into a full-on routine to the track - with Justin Bieber's on/off girlfriend taking the lead at the front of the shot.
Selena and her mates flick their hair, shake their hips and sprawl out on the floor in the choreographed dance routine.
And although they're dressed in sweatpants and baggy t-shirts, the 20-year-old looks amazing as she flashes her abs.
She shared the video, tweeting: "SO Cheesy, I know but I'm glad I've got my girls..... and Gweny... :) @tayorswift13 we love you!!!"
She posted the vid on her Youtube channel and wrote: "Me and my friends just goofing around to our favorite song :) I want to give a big thanks to my friend Gweny for Choreographing this fun dance.
"My girls for being amazing and for Taylor being such an inspiration. Thanks Dan for the awesome edit! Hope you enjoy!"
Meanwhile Taylor Swift is clearly getting a lot of love from another person.
The country singer and boyfriend Harry Styles have been taking a romantic tour of Britain the past few days.
The loved-up pair's most recent stop has been to the Lake District, where they apparently went to the local pub and played a lot of scrabble.
[Related story: Taylor Swift and Harry Styles so rock n roll, go walking in the Lakes]
[Related story: Happy Birthday Taylor Swift! Here are 5 things you didn't know about her]


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Putting the county's ambulance provider contract out to bid—an issue Murrieta city officials had hoped would be a topic of discussion at this week's Riverside County Board of Supervisors meeting—was not included in the agenda.
The Board had agreed to consider opening the bid process for the contract that has been long-held by American Medical Response. They asked the responsible department, Riverside County Emergency Services Agency, to bring the matter back to them within 60 days.
That has not happened.
"I am very disappointed," Murrieta City Councilman Alan Long told Patch, when reached by phone Wednesday.
AMR's contract is set to expire in June.
"I know there are a lot of priorities in the county but with something as important as emergency medical services, this should take priority. This was supposed to be heard in January," Long said.
"Above all else—emergency medical services aside—we are talking about a contract worth $100 million a year that has never been put out to bid. Our voters deserve to know—prior to the June primary—what actions our Board of Supervisors will take."
Planning for the fiscal year and dealing with Liberty Quarry hearings were cited among the reasons the item has yet to make it back onto the agenda.
"The plan had been to bring it back to the Board early this year but a number of issues have delayed the review," said Ray Smith, spokesperson for the Riverside County Executive Office, in an email last week to Patch.
"We've spent inordinate time on the review of the proposed Liberty Quarry project and union negotiations. The biggest, however, is the budget...especially for the Executive Office, because those decisions determine the direction for reducing the deficit and affect every service the county provides to residents," Smith wrote.
"The ambulance contract will return to the Board as soon as we've dealt with the budget-planning priorities that need to be addressed before the start of the fiscal year in July."
Smith could not give an exact date of when that might be.
A Matter of Timing
Long, a battalion chief for the Anaheim Fire Department, said he is intimately familiar with emergency response systems because of his line of work, and cites an "aging" county system as a main reason he believes the contract should be put out to bid. Long has said the county system is 20 years behind other counties.
In the meantime, Murrieta fire Chief Matt Shobert Citizens could avoid the $350 per call by opting into a $48 annual fee for unlimited calls.
Shobert has said inadequate response times by AMR are putting a drain on the Murrieta Fire Department budget. It is something the department can not sustain for much longer, he said.
According to Shobert, Murrieta firefighter/paramedics typically arrive to the scene prior to AMR medics. The fees collected through the paramedic response program would be used to recoup supplies used by Murrieta fire to treat patients upon arrival, Shobert said.
"Our beef is really not with AMR, per se," Shobert said. "It is more with the county contract. The debate has been that AMR is achieving the benchmarks set forth by the county contract—and yes they are but I have argued and debated the whole time that perhaps the bar is set a little bit too low."
The department has begun keeping a log of every call, he said. Fire captains are tasked with documenting whether AMR was on scene prior to fire crews arriving; if they were not, they jot down the time elapsed until arrival.
The county contract specifies AMR must arrive within 9 minutes 59 seconds, 90 percent of the time.
How Calls Are Dispatched
Jason Sorrick, director of government affairs for AMR, blames the city's method of dispatch as the reason for alleged poor response times by AMR in Murrieta.
"The reason why AMR is not arriving on scene before MFD more often is because it takes Murrieta fire, on average, one minute and 38 seconds to have someone pick up the phone from their dispatch center and provide us with the location to respond to," Sorrick said, in an email to Patch.
"They are the only ones that still use a phone to call us with the address. We have documented calls where it has taken them over 10 minutes to call us. Since the address is not transferring electronically to our dispatch center, our dispatchers must confirm all the address information before dispatching our crew, which adds to the delay," Sorrick continued.
"Therefore, the fire department is getting a jump of almost two minutes on our crews. Our response time clock does not start until we receive the address from Murrieta fire. This issue can be fixed if the department worked with AMR to link their dispatching system to ours, which would allow simultaneous dispatching and elimination of this delay," Sorrick wrote.
Bruce Barton, director of the county's emergency response agency, or REMSA, contends the system continues to improve—most recently because a new computer-aided dispatch, or CAD link, was installed for all cities that contract with Cal Fire/Riverside County Fire Department.
When 911 calls are routed in, the updated technology is utilized to send simultaneous information to public safety officials and ambulance crews, he said.
"What the Board (of Supervisors) has done, on Aug. 16, 2011, is to require that we work with the county fire department and the contracted ambulance provider to get the CAD link up and running and it went live on March 19," Barton told Patch last week in a phone interview.
Barton said the city of Riverside has had the technology in place since 2007, and Corona Fire Department has had something similar since 2002.
"Any city can be involved; all they have to do is have to do is request it," Barton said. Murrieta would just need to send a letter, he said.
Corona fire Chief John Medina acknowledged his department for 10 years has used a CAD dispatch system for paramedic calls. They bank off of the city of West Covina's CAD, he said, and call information is routed through phone lines.
"We have a special tone and they (AMR) immediately get our dispatch information from a computer printout," Medina told Patch. "The technology is there, distance is really not a factor any more. Compared to where we were before, it has been an improvement. We should always strive for improvement."
Currently, AMR is dispatched calls through the Murrieta police and fire dispatch center, located at the
Dispatcher Dawn Morrison handles fire and medical aid calls when she is on duty, in addition to police calls. Morrison explained that when a 911 call comes in for Murrieta and it requires medics, she sends an audible alert to Murrieta fire with the tap of a foot pedal, and begins entering information into the city's computer system that gets transferred to a monitor aboard fire engines. At the same, she uses a devoted phone line to call AMR, alerting them to the location of the incident.
"The calls are simultaneously dispatched—there may be a lag of six seconds at the most," Shobert said. "Perhaps the delay is when we are calling it in, the AMR dispatcher still has to enter it into their CAD."
Shobert said he would be open to discussing an upgrade to the Murrieta dispatch system. Because Murrieta has a combination police and fire dispatch, some bugs would need to be worked out, he said.
"It is certainly something we would consider after checking how it would mesh with our police and fire systems and how it would be implemented," Shobert said. "We would certainly consider it but I won't admit we are sitting here holding onto their calls for a minute and 38 seconds because that is not true."
The has stated it strives for a five minute, 30 second response time, 90 percent of the time.
"From the time we get dispatched to the time we make make contact with patient...that is the essence of what we are talking about," said Murrieta fire Engineer and Spokesperson Matt Corelli.
Long said it is a crucial time to ensure the county's system is up to par.
"The aging baby boomer population is going to require it," he said. "That is where most of our (paramedic) calls are going to start coming from."


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Insurance giant UnitedHealth Group Inc. said it has agreed to acquire Brazil's largest healthcare company for $4.9 billion in cash, continuing a recent buying spree by U.S. insurers.
UnitedHealth, the largest U.S. health insurer with about 36 million customers, said it will acquire Amil Participacoes SA to capture more growth from Latin America. Amil has annual revenue of about $5 billion and in addition to providing health benefits it also runs 22 hospitals and nearly 50 clinics.


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The Bogleheads' Guide to Investing
336 pages
June 2010
Foreword (John C. Bogle)
Part I: Essentials of Successful Investing.
Chapter 1. Choose a Sound Financial Lifestyle.
Chapter 2. Start Early and Invest Regularly.
Chapter 3. Know What You're Buying: Part One.
Chapter 4. Know What You're Buying: Part Two.
Chapter 5. Preserve Your Buying Power with Inflation-Protected Bonds.
Chapter 6. How Much Do You Need To Save?
Chapter 7. Keep It Simple.
Chapter 8. Asset Allocation.
Chapter 9. Costs Matter.
Chapter 10. Taxes: Part One.
Chapter 11. Taxes: Part Two.
Chapter 12. Diversification.
Chapter 13. Performance Chasing and Market Timing Are Hazardous to Your Wealth.
Chapter 14. Savvy Ways to Invest For College.
Chapter 15. How to Manage a Windfall Successfully.
Chapter 16. Do You Need an Advisor?
Part II: Follow-Through Strategies to Keep You On Target.
Chapter 17. Track Your Progress and Rebalance When Necessary.
Chapter 18. Tune Out the "Noise."
Chapter 19. Mastering Your Investments Means Mastering Your Emotions.
Chapter 20. Making Your Money Last Longer Than You Do.
Chapter 21. Protect Your Assets By Being Well-Insured.
Chapter 22. Passing It On When You Pass On.
Chapter 23. You Can Do It.
Appendix I. Glossary of Financial Terms.
Appendix II: Books We Recommend.
Appendix III: Financial Web Sites We Recommend.
Appendix IV: Vanguard Asset Allocation Questionnaire and Pie Charts.
About the Authors.
Taylor Larimore, Mel Lindauer, and Michael LeBoeuf are three millionaires who met online and combined their investing experience and efforts to help others. The authors have contributed over 40,000 posts on the Diehards and Bogleheads forums. You can read more about each of them in "About the Authors" on page 293.


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Overview: You might miss tucked into a shopping plaza, but it's worth finding for Italian-American favorites and beyond.
Appetizers: Long Island pizzeria favorites like Mozzarella Sticks ($8), Fried Calamari ($9) and Eggplant Rollatine ($8) are available, but you'll also find different and unique options like Maryland Crab Cakes ($9), French Fries with Cheese ($5), Stuffed Clams ($10) and most interesting of all, Calamari Arrabiata ($14) -- fried calamari topped with hot cherry peppers, roasted garlic, roasted peppers, red onions, basil and grated Romano cheese in the house marinara.
Salads: Again, you'll find old standbys like a classic Caesar ($7 small/$9 large) and a Greek salad ($7/$9), but Baby Spinach with Goat Cheese ($10) and Gorgonzola Salad ($9) offer something a little different.
Pizzas: The "Classic Pizzas" section of the menus offers what you'd expect -- blank canvases on which you can build your own pie. But under "Gourmet Pizzas" you'll find interesting options that come in personal or round sizes, including Buffalo Chicken ($9/$19), Chicken Marsala ($9/$19), Gorgonzola Salad Pizza ($9/$17) and White Eggplant ($8/$17).
Pastas: Pastas are available with a variety of sauces including Tomato Sauce ($8), Alfredo ($11) or Broccoli Rabe, Garlic and Oil ($11). Classics like Bolognese ($12) and Spaghetti Carbonara ($12) and Penne a la Vodka ($12) are joined by seafood pasta favorites like Linguini with Clam Sauce ($14) and Shrimp & Broccoli ($16).
Entrees: This portion of the menu is rife with the usual suspects -- Chicken Parmesan ($14), Chicken Francaise ($14), Chicken Marsala ($14) and the like, including veal, shrimp and sausage editions. Dig a bit deeper and you'll find Chicken Josephine ($16) -- two chicken cutlets topped with lemon-white wine sauce and seved with spinach and melted provelone -- and Tilapia ($18) which is pan seared and served over a bed of spinachand almonds with a lemon, butter, and garlic sauce.
Signature Dish: Fondues -- both savory and sweet.
Address: 343 Route 25a, Miller Place Ny 11764
Cost: $-$$


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Home condemned after Newport News fire
Fire officials say no children were inside a house in Newport News when a fire sparked Monday, but two cats were rescued.
Fire officials say no children were inside a house in Newport News when a fire sparked Monday, but two cats were rescued.
Before the new school year starts, the Norfolk Department of Public Health is offering residents free dental screenings.
A Virginia Beach family is preparing to bury an Old Dominion University student who died while on an internship in South America.
Liberia's president has closed all but three land border crossings, restricted public gatherings and quarantined communities heavily affecte…
The 2014 Pony Swim kicked off Wednesday, with ponies set to make the trip from Assateague to Chincoteague on the Eastern Shore.
It has been a tough forecast over the last 24 hours. While we did have a couple of rounds of showers and storms, they weren't too bad.
Residents on the Eastern Shore are getting ready for Wednesday's Pony Swim from Assateague to Chincoteague.
Police say four people were taken into custody Monday morning after a vehicle refused to stop.
Dabney Morgan Garden Tips from Saturday, July 26, 2014.
A 20-year-old man died Sunday after lightning struck or rattled 13 people at a popular LA beach during summer thunderstorms that swept throu…
Heavy fighting raged Monday around the Malaysia Airlines debris field, once again preventing an international police team charged with secur…
The Gaza police operations room and a Palestinian health official say separate Israeli airstrikes hit the compound of Gaza City's main hospi…
Dollar Tree is buying rival discounter Family Dollar, giving it a wider reach in the intensifying fight for deal-seeking customers.


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Submit Review
Campground Search
214909 User submitted reviews online!!
Location :
Tupelo, Mississippi
Natchez Trace RV Park
[ 7/10 ]
This is a nice park. Located just off the Natchez Trace with easy on/off access. The sight are fairly level. A few of the sites have trees. The rate reflects a Passport America rate. Lots of birds in the area.
Delhi, Louisiana
Poverty Point Reservoir State Park
[ 9/10 ]
This is a lovely park in a beautiful setting. It has wonderful walking trails, very nice large sites. It is very well designed. It was not very crowded while we were there, but enjoyed the area and the solitude. We did enjoy the surrounding area. If we are in the area again we would definitely stay again.
Las Vegas, Nevada
Sam's Town Casino & RV Park
[ 7/10 ]
This is an ok park. The showers were clean. The availability of the shuttle to go to the Las Vegas strip or downtown is a plus. The sites are narrow, but do accommodate the slides being put out. There is a nice laundry area.
Denton, Texas
Destiny Dallas RV Resort
[ 7/10 ]
We spent a week in this park. It is OK for convenience and location. We were charged an electric fee of $17.50/week in addition to the above rate. I called the park for a reservation and was told they could not accommodate us for the dates we wanted. I then went online and was able to complete the reservation for the same time period.
Merkel, Texas
Windmill RV Park
[ 7/10 ]
Fairly new park just off Highway 20 @ Exit 270. Huge sites and very level. We will stay again if in the area. It has convenient on/off access to the freeway.
Van Horn, Texas
Van Horn KOA
[ 6/10 ]
This is an OK park. They have a restaurant that is really handy when you arrive late in the evening. The sites are pretty level and in good condition. We will stay there again, and we have stayed there in the past. There was an incredible full moon the night we were there. It has nice dark skies, which helped view the moon.
Tucson, Arizona
Rincon Country West RV Resort (55+ park)
[ 10/10 ]
This is a very nice park with well designed sites. A very friendly staff. It is gated as well. Good roads inside. Very good showers and restrooms. We have stayed here longterm for several years. Many activities available.
Wells, Nevada
Angel Lake RV Park
[ 8/10 ]
This is a very clean and well kept campground. The person in the office was very nice and accommodating. We were having heat issues and he was kind enough to loan us a heater for the night. It was -5 degrees. The showers are very clean and well kept. We will stay again when traveling through there.
Clarkston, Washington
Premier RV Resorts of Clarkston Washington
[ 10/10 ]
[Deferred Resubmission] of {This is a very well designed park. The sights are wonderful. We attended a rally at this park and cannot say enough good things about it. } This is a very well designed park. The sights are wonderful. We attended a rally at this park and cannot say enough good things about it. It is an easy park to navigate through. We had a waterfront sight which was lovely. The people in the office were very helpful and friendly. It is in walking distance to Costco and Walmart without having to navigate heavy traffic. There is a lovely walking path along the river that we really enjoyed. We would definitely return to this park.
Ritzville, Washington
Cedars Inn Ritzville RV Park
[ 3/10 ]
[Deferred Resubmission] of {This is a old park and the power is not really good at the sights.} This is a old park. The sights are not very level and not well maintained.
Leavenworth, Washington
Icicle River RV Park
[ 8/10 ]
[Deferred Resubmission] of {very nice park and nice setting on the river. Nice buildings to use during the rally. Have been there before and will go again.} This is a lovely park in a pristine setting along the Icicle River. The sights are well maintained, but some are small for some of the RV's today. We had a small rally and really appreciated the use of the facilities. We used one of the buildings while there and it was very nice and clean.
Anacortes, Washington
Fidalgo Bay Resort
[ 8/10 ]
[Deferred Resubmission] of {A very nice park with a great walking trail along the ocean. Will be back.} A very nice park with a great walking trail along the ocean. Nice restrooms and facilities. We enjoyed the access to the water. We will return to this park.
Sacramento, California
Cal Expo RV Park
[ 7/10 ]
This park is in a good location for activities in Sacramento and area. It is next to a green belt. The spots are not very level in the front part. We have stayed here a lot.
Indio, California
Indian Wells RV Resort
[ 7/10 ]
We've stayed here a lot. It is a nice park, convenient to a lot of activities. Narrow sites, internet (Tengonet) very slow. Will stay again.
Bakersfield, California
Orange Grove RV Park
[ 9/10 ]
We have camped here many times and it is always in good condition. The staff are friendly and courteous and efficient. The site are a nice size, easy in and out and great oranges when the picking season is in. We will continue to use this park in our travels.
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|Sarah's class
Sarah's class is made up of six to eight year olds. Here are some of the children's thoughts about their class, some of the things they do and what they like about it.
In Sarah's class the mornings usually start with a story, news or a whole class discussion. This time is also designated to teaching the planned literacy program.
After morning tea the children learn about numbers and new mathematical concepts are introduced. They also do silent reading where they have the opportunity to choose their own books within their level of ability. This provides me with the chance to sit with those who may need more guidance.
The afternoon timetable is varied and involves craft; PE and a class meeting, each of these being held once a week. Additionally, at this time further attention can be given for individual learning and discovering of new information concerning specific topics of interest that arise throughout the term.


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BlogWelcome to Coastal Maine Chiropractic Center's natural health blog. Review our posts and join the conversation by commenting or sharing with your community.
Want to enjoy your favorite activity without any physical limitations? Consider these tips for healthier movement and posture! more»
That wrist, hip, ankle pain and more might just be something we can help you with! Ask us about your pain! more»
Having a hard time meeting your health goals? Can't seem to stick to a plan? Let's re-evaluate what's getting in the way of your best health and best life. more»
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The sun feels great, and we can get valuable Vitamin D from it. But did you know that we may also get Vitamin D through chiropractic care? more»


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According to the Hearth, Patio and Barbecue Association (HPBA) more than 60% of Americans grill year round, and 35% of all grilling is being done by women. This means that grilling has gone from a weekend summer party activity to an everyday way of cooking. With the greater flavor and the reduction in fats, grilling is more than a special event; it's a way of life. So, it's time to start looking at the new way of grilling or the Tuesday night cookout.
Yes, with a little preparation you can come home from work and throw together a great meal on the grill in less than 30 minutes. Your typical grill (now a gas one according to the statistics) can cook hotter and faster than virtually any other appliance you own. The secret is proper meal planning, something you should probably already be doing.
Meat: Getting your meat entree ready is really easy. The secret is portioning it out beforehand, placing the meat in a resealable bag, and adding a good marinade to it. Now you have something ready for the grill, or better yet the freezer. By freezing meats in marinade you stop the chemical reaction that tenderizes the meat. All you need to do now is thaw and grill. The added bonus is that by freezing meats in marinades you protect it even more from freezer burn. A microwave oven can thaw a package of meat in about the same amount of time it takes your grill to heat up.
Veggies: You can use the same trick on vegetables. By grilling your vegetables you have everything you want to cook in one place so you don't have to run back and forth. The biggest problem with grilling has always been using the grill for the meat and the kitchen for everything else. Modern gas grills typically come with side burners that let you do anything you can on your stove top right next your the grill. But, don't boil those vegetables, try grilling them. Grilled vegetables taste better and retain more nutrients than boiled vegetables. All you really need is some veggies, a clean grill, and a little oil.
Dessert: You can even grill a quick and easy dessert on the grill. Grilled fruit is a delicious treat, particularly when topped with ice cream. For most fruits you can simply slice and grill. Of course, you might want to dust them with a little sugar so they brown nicely.
Plan ahead and you can turn any weekday meal into something spectacular using your grill. With a little practice you can get a complete meal from your grill in less than 30 minutes.


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Your Search Returned 3 tagged news reports
Hillery Smith Garrison/Associated Press The Motion Picture Association has been looking almost a year for its next chairman. The late Jack Valenti held the job nearly four decades, until 2004...The job, as chairman of the Motion Picture Association
You shouldn't have much of a problem finding a place to eat Downtown these days. New restaurants are popping up all over the place, a surge attributed in part to Downtown's office, residential and student growth and the deals landlords are willing to
There's little doubt that Downtown would lose some of its swagger were Saks Fifth Avenue to pull up stakes and move to, say, Ross Park Mall...While the relocation of the upscale department store might be a blow to the ego of the central business


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ISO Knife Shop - Osaka
Hey Osaka folks,
I'm visiting Sakai-shi next month for work, and I'll be there for a few days. I'm hoping to pick up a nice, traditional deba-bocho and am wondering if there's a good shop that has a nice selection of good quality (not insanely high quality) blades?
In case you don't get a better answer.
Go to the main market street in Osaka. There are lots of kitchen stores there - some knife stores too IIRC. Learn some words in Japanese so you can ask what you're looking for. You should be able to find a knife you'll like. Robyn
re: pvgirl
re: Professor Salt
You're relying on the memory of an older tourist who was still suffering from jet lag at the time :). It was a covered arcade street that started/ended at this place IIRC:
Perhaps someone who's more familiar with Osaka than I am can give you additional help. But - if you speak Japanese - it shouldn't be hard to get around.
I don't know what price point you're looking at. But - depending on that - and where you live - note that import duties can be crazy when it comes to utensils made of rather ordinary ingredients (in the US - there is no excess tariff on gold flatware - but very high tariffs on stainless steel flatware - it's a "trade thing"). I'd check this out before your trip. Robyn
re: pvgirl
re: pvgirl
That's the well-known crab sign (restaurant) near Nanba Station in the center of Osaka. Here's a link to google maps with street view:
Check out this ebay storefront for ideas on whats available and pricing.
She's referring to Doguyasuji near Namba.
But Sakai-shi is famous for sword-making and therefore knife-making. I believe the knife museum sells some very good quality knives. And there's a knife district in the city where knife shops are plentiful.
do a search for Sakai knife district. Hopefully you'll find the thread on knife forums (not sure if I can post it here)
I wouldn't mind going to this knife store myself:
so sorry, I got to this thread late, maybe you've extended your trip to Japan and can take advantage but the best value for money knife for you would be from Konosuke Sakai.
Very nice people and I'm sure would be so glad to help you out!
re: Notorious P.I.G.
Thanks for your leads, everyone. Time during this trip was very tightly scheduled and we didn't have a whole lot of downtime to go shopping on our own.
As it turns out, the folks at my head office had arranged for my group of Americans to visit the Sakai Knife Museum. It's not so much a museum per se as a place where local bladesmiths sell their wares. It's nearly all kitchen knives, with some gardening shears and non-cooking blades to choose from.
Though there may be other excellent retailers in the city, I was plenty satisified with the selection.
I ended up with a fine debabocho for a very reasonable price.


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|Industry Recognition
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Amber Billick leads the family law area of practice within the firm at which she is a partner, Baker Billick, P.A. Amber also handles the majority of wills and... moreView all photos and/or videos
I endorse this lawyer. Amber demonstrates a superior level of knowledge on divorce and family law issues. She has addressed almost every family law... more


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I am really sociable and open person.
Ele has completed online and offline ID verification.
Learn more »
lovely girl
Ele was a great guest. Polite, tidy and nice.
It was a pleasure to host her. She was very communicative throughout the reservation and arrival process and left the flat in an immaculate condition. I would highly recommend her as a guest and would welcome her back any time!
Very nice young woman. Friendly and outgoing. My highest recomendation.
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(MyFoxBoston.com) – There's disturbing new evidence from the basement where Adam Lanza lived. Lanza, the gunman in the Newtown, Conn., shooting, reportedly had spreadsheets full of facts and details from other mass murders that he used to plan his own massacre.
The horrifying spreadsheet gives law enforcement the indication the massacre had been planned for years. According to the New York Daily News, officials found a 7-foot long, 4-foot wide spreadsheet in their investigation of Lanza.
The spreadsheet reportedly details names, body counts, and weapons from previous mass murders and even attempted killings. It reportedly includes the make and model of the weapons that were used in those shootings and has around 500 names on the list.
The spreadsheet was so large it required a special printer, in what investigators deemed extensive research into past mass murders that were typed out in 9-point font.
The law enforcement official cited in the article says Lanza learned tactical maneuvers in the shooting from playing video games and Lanza reportedly targeted Sandy Hook Elementary School because there would be little resistance.
Read more: New York Daily News
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It's beginning to look a lot like Christmas in the Banning and Beaumont areas!
Many events have already taken place-- but there is still plenty more to come. Perhaps one of the largest of them all is the annual Christmas Light Parade in Beaumont, to be held this Saturday.
This year, the parade will celebrate its sweet 16th birthday in town.
Last year, a city lawn mower, golf carts, pickup trucks, a public transit bus, a trolley bus, floats, police vehicles and fire engines were all decked out in holiday lights. See some photos above, and check out the entire gallery from 2011's parade here.
Here is a listing of a few events going on this week to keep you in the holiday spirit. Feel free to add your own in the comments section below:
- Holiday Craft Fair by the Beaumont Senior Center: When: Dec. 15. Where: Beaumont Civic Center, 550 E. 6th St. Hours: 9 a.m. to 3 p.m.
- Christmas Light Parade: A hometown holiday parade featuring floats, marching bands and old-time fire engines. Parade ends with hot chocolate and caroling at the Beaumont Civic Center, 550 E. 6th. St. When: Dec. 15. Where: Palm Avenue and 12th Street. Start time: 6 p.m.
- Christmas Tree Lane Raffle: A raffle fundraiser for the Beaumont Charitable Foundation. Christmas trees with restaurant gift certificates, athletic equipment, and electronic gadgets will be raffled off. When: Dec. 15. Where: Beaumont Civic Center, 550 E. 6th St. Time: 7 p.m. to 8 p.m.


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Janice Eileen Boelkens
Oct. 5, 1946 - Nov. 4, 2013
MILLEDGEVILLE, Ill. — Janice Eileen Boelkens, 67, of Milledgeville, IL, entered the presence of the Lord, Monday, November 4, 2013 while her loving husband was at her side, at Eagle Point Nursing Home in Clinton, IA.
Funeral services will be at 10:30 a.m. Monday, November 11, 2013 at Spring Valley Reformed Church in Fulton, IL, with Pastor Herb Bollman, pastor at Faith Reformed Church, in Lanark, IL, officiating. Visitation will be from 4:00 – 7:00 p.m. Sunday, November 10, 2013 at the Fulton Chapel of the Bosma-Renkes Funeral Home. Interment will be at Cottonwood Cemetery in Morrison, IL.
Memorials may be directed to Faith Reformed Church in Lanark, IL and Unity Christian Schools in Fulton, IL.
Janice was born October 5, 1946 in Morrison, IL, to Edward E. and Marian G. (VanderEide) Newendyke.
Janice attended Garden Plain, Cottonwood, and Union Grove Grade Schools and graduated from Morrison High School in Morrison, IL. She later attended the Clinton Business College.
She married Donald J. Boelkens on March 7, 1969 in Fulton, IL.
She worked at the Albany First Trust and Savings Bank, the Farmers State Bank in Chadwick, IL, and later worked at the Goodwill in Sterling, IL. Jan was also a caregiver and companion for many residents in the Carroll County area.
Jan was a former member of First Reformed Church in Fulton, IL, and presently a member at Faith Reformed Church in Lanark, IL.
Jan enjoyed crocheting, gardening, reading, and traveling the area to listen to gospel quartets.
Survivors include husband, Donald; two brothers, Elwyn (Iola) Newendyke, New Boston, MO, and LaVerne Newendyke, Morrison, IL; three sisters-in-law, Joyce (Randy) Stenback, German Valley, IL, Janet Winters, Milledgeville, IL, and Jane (Dana) Miller, Mt. Carroll, IL; three brothers-in-law, Delbert (Dorothy) Boelkens, Forreston, IL, David (Jan) Boelkens, Lanark, IL, Stanley Boelkens, Milledgeville, IL; two aunts, Evelyn (Floyd) Perkins and Jessie VanderEide; one uncle, Carl (Wilma) VanderEide; many cousins, nieces and nephews.
She was preceded in death by her parents, mother-in-law and father-in-law Clarence and Bertha Boelkens.
Death date: Nov. 4, 2013


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- The 2014 Big Picture on Cyber Security
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- Continuing Diagnostics and Mitigation: Discussion of Progress and Next Steps
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Panetta orders action to curb sexual assaults
Tuesday - 9/25/2012, 2:52pm EDT
WASHINGTON (AP) - Defense Secretary Leon Panetta has ordered the Army, Navy, Marine Corps and Air Force to improve the quality of sexual assault prevention training for their prospective commanders and senior enlisted leaders.
Pentagon press secretary George Little said the goal is to make training better and more uniform among the services.
The services also will review policies on all military training of enlisted personnel and commissioned officers.
The Panetta order is the latest in a string of actions he has taken to try to curb the frequency of assaults.
Panetta has said there were nearly 3,200 reported cases of sexual assault in the military last year, a slight increase from 2010. Many cases go unreported, and Panetta has said the real total last year may have been close to 19,000.
(Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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Silver Slimming Tablet Review
What You Should Know
Click Here To See Our Highest Rated Review
Choosing the right weight loss supplement or product can take some time. The first thing you should consider is your weight loss goal. Is there a specific weight you are trying to reach, and what kind of time frame do you have in mind for reaching this goal? Knowing this will help you select a diet product that suits you and your needs. Now we are going to elaborate on Silver Slimming Tablet, which is one option found online. This formula is marketed at women, and is sold in the UK.
- Potassium
- Hydroxy Citrate
- Magnesium
- Carbonate Zinc
- Amino Acid
- Chelate di Alpha
- Tocophcryl Acetate
- Guarana Extract
- Chromium
- Amino Acid
- Chelare
- Ginseng Root Powder
- Bioperine
- Goru Cola
- Damiana Leaf Powder
- Spirulina Soy
- Lecithin
- Caffeine
- Cayenne Extract
Product Features
The Silver Slimming Tablet is supposed to help you shed unwanted pounds with natural ingredients. It contains a variety of ingredients to potentially boost the metabolism, regulate blood glucose levels to manage hunger, increase energy levels, and help with fat burning. It appears that this supplement is only available to those living in the UK, and there is no price posted in US dollars. This formula is directed to be taken at 10AM and at 3PM each day, and it is important to consume ten glasses of water each day when taking Silver Slimming Tablets.
The key ingredients found in the Silver Slimming Tablet are Chromium (helps regulate blood sugar levels to control hunger), Guarana Extract (this is a form of caffeine that may help boost energy levels), Caffeine (a stimulant and diuretic that increases energy levels), Cayenne Extract (may help with fat loss), Bioperine (suppresses hunger), and Damiana Leaf Powder (encourages relaxation).
- There are customer reviews for this product found online.
- There is a 100% money-back guarantee posted on the website.
- Free delivery is provided with this weight loss supplement.
- Some side effects experienced with this product are sleeplessness, high blood pressure, nausea, and headache.
- The actual price for Silver Slimming Tablet is not specified.
- Some people will not like having to drink 10 glasses of water each day.
- No real clinical research is provided to support this diet product.
All in all, Silver Slimming Tablets are similar to many American diet pills on the market nowadays. A lot of caffeine is used in this supplement to potentially encourage weight loss. However, the caffeine can also encourage side effects, such as sleeplessness, headache, nausea, jitteriness, and rapid heartbeat. Regardless, Silver Slimming Tablet does not appear to be sold to anyone outside of the UK, which makes it irrelevant to dieters living in the US and other parts of the world.


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Heat-dissipating structure
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General Information
Name : Mr. David A Weinstein
Date of birth : 22 August 1971
Place of residence : Moorestown
Attended college : Yes
College : Ithaca College
Degree : BA
Year of graduation : 1993
Advanced Degrees
University : Rutgers University - Camden
Degree : JD (Juris Doctorate)
Year of graduation : 2000
Employment Information
Job titles held : NA
Employers : NA
Political Information
Party affiliation : Democrat
Running for a: Local office
Running for position: Moorestown Board of Education
Chamber/district: Moorestown
Incumbent: Yes
First elected: 21 April 2009
Previous elective offices : NA
Unsuccessful bids for elective offices: NA
Facebook : http://www.facebook.com/#!/DavidWeinsteinForMoorestownBoe
Other facts
I am the only candidate with proven experience. I have a background in public finance, and during my tenure on the board of education, tax relief has been provided to the citizens of Moorestown, with . In addition, the board was able to address drastic reductions in state aid, and during the same time was able to climb to become the . I was raised and educated in Moorestown. I am a father of three, who understands the value of a Moorestown education, and I continue to enjoy the benefits of a Moorestown education, as does my wife, Susan. I want to assure that the value of a Moorestown education is upheld so my children and your children can enjoy the benefits a Moorestown education has to offer.


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Chinese authorities slaughtered over 20,000 birds at a poultry market in Shanghai on Friday as the death toll from a new strain of bird flu mounted to six, spreading concern overseas and sparking a sell-off in airline shares in Europe and Hong Kong. Vietnam banned imports of Chinese poultry.
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Brontotherium (Greek for "thunder beast"); pronounced bron-toe-THEE-ree-um; also known as Megacerops
Plains of North America
Historical Epoch:
Late Eocene-Early Oligocene (38-30 million years ago)
Size and Weight:
About 16 feet long and 1-2 tons
Distinguishing Characteristics:
Large size; paired, blunt appendages on end of snout
About Brontotherium (Megacerops):
Brontotherium is one of those prehistoric megafauna mammals that has been "discovered" over and over again by paleontologists, as a result of which it has been known by no less than four different names (the others are Megacerops, Brontops and Titanops). Lately, paleontologists have largely settled on Megacerops ("giant horned face"), but Brontotherium ("thunder beast") has proven more enduring with the general public.
Brontotherium (or whatever you choose to call it) was very similar to its close contemporary, Embolotherium, albeit slightly bigger and sporting a different head display, which was larger in males than in females. Befitting its similarity to the dinosaurs that preceded it by tens of millions of years (most notably the hadrosaurs, or duck-billed dinosaurs), Brontotherium had an unusually small brain for its size. Technically, it was a perissodactyl (odd-toed ungulate), which places it in the same general family as prehistoric horses and tapirs, and there's some speculation that it may have figured on the lunch menu of the huge carnivorous mammal Andrewsarchus.