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About the Genome Center
UC Davis Genome Center Strategic Plan November 2003
Strategic Plan - November 2003
UC Davis is in the enviable position of having a large number of talented labs across the biological spectrum. However, we face the challenge of maintaining our position of leadership while assimilating the many new genomic technologies and high-throughput methodologies that are becoming available.
We therefore developed the concept that the UC Davis Genome Center would be the technological antenna in the genomics arena for the campus. The Center should provide enabling genomics technology that is not readily available elsewhere to all research groups on campus who wish to use it. However, given the speed of technological change, this technology service component cannot be static but must continually evolve. Whatever is current today is likely soon to be outmoded.
Consequently, in order to keep the Genome Center current, there needs to be a core of faculty closely associated with it whose research interests require that the core technologies provided by the Center are maintained at the cutting edge. This requirement led to the development of a strategic plan for the Genome Center in which an enabling core technology service component is developed, and outstanding faculty are recruited who will position the Center and UC Davis at the frontiers of genomics. The faculty will consist of ten wet lab scientists and seven bioinformaticists located in Center space. These core faculty will be located on the 4th and 5th floors of the GBSF building, with the service core on the 1st floor.
We envisage several levels of faculty participation in the Genome Center. The 17 core Genome Center faculty will be almost exclusively new recruits and housed in the building. Other faculty on campus with strong genomics components to their programs will be Associate Members of the Genome Center. They will not be housed in Center space, but will be involved in many of the functions of the Center. This includes the refinement and implementation of the strategic plan laid out below. In addition, all biology faculty on campus are potential users of the Genome Center; much of this use is expected to be occasional and ad hoc.
Academic Focus and Faculty Composition
The Genome Center cannot be all things to all people; to be maximally effective our efforts need to be focused. The research of the Center will be focused on the phenotypic consequences of genetic variation. This is one of the major emerging challenges in biology, cutting across all disciplines and taxonomic categories. UC Davis is particularly well positioned to make significant advances in this area at both the fundamental and applied levels. The development of this focus will require a fusion of comparative, functional and structural genomics. This includes the integration of multiple levels of investigation, from areas as disparate as protein structure-function relationships, cellular physiology, population genetics and bioinformatics. Wet lab experimentation must be closely integrated with bioinformatics research. The GBSF building that will house the Center was designed with this in mind. Several, possibly the majority, of the core Genome Center faculty will have both wetlab and bioinformatics components to their research programs.
Davis would be poorly served by a Genome Center that is focused on a single group of organisms. The taxonomic breadth of the organisms studied at Davis is virtually unequaled elsewhere, and is a key asset that we should exploit. We have a broad diversity of strengths, opportunities and needs across the spectrum of organismal biology.
In our wet lab recruitments we will place the highest priority on hiring technology-driven biologists with broad research interests. We anticipate that several will have programs that span multiple taxonomic groups. In evaluating candidates we will place primary importance on whether they are using the optimal organism to address a biological question of central importance to the Center's vision. We also will consider how many other faculty will be enabled by access to the technology the candidate uses. These matters will be more important hiring criteria than the specific organism they study, or the kingdom in which it occurs. We anticipate that the final distribution of faculty recruits will be approximately evenly divided among microbial, animal/ human and plant biologists. Hiring will be closely coordinated with interested groups across campus and will rely heavily on these groups to identify and recruit the best candidates. Our recruitment strategy will be designed both to build on existing campus strengths and to address currently unmet needs and opportunities.
Areas of strength that could be complemented by recruitments into the Genome Center include plant genomics, chromosome biology, population genetics, and infectious diseases. In plant biology, the campus is particularly strong in translational plant genomics. This provides the opportunity to make significant recruitments in rice genomics, which would have a concomitant impact of improving this critical food crop. Several aspects of chromosome biology also are particularly strong on campus. Knowledge of chromosome structure coming from genome projects is leading to insights as to how chromosomes function. This in turn is providing new tools for manipulating chromosomes, altering their behavior and potentially enabling targeted gene replacement. These abilities will impact many fields from cancer biology to neurosciences to plant breeding. Population genetics is also strong on campus; one or more hires in the area of mammalian population genetics would complement existing strengths. There are major programs on infectious diseases of both animals and plants on campus. These have multiple similarities on both the host and pathogen sides that could be studied productively at the genomic level.
Areas of opportunity that could be addressed by recruitments to the Genome Center include microbial genomics, mammalian genetics and foods for health. There is a wealth of opportunities being created by the rapid increase in the number of fully sequenced bacterial genomes, and recently also of fungal genomes. Comparative microbial genomics is currently an unmet teaching and research opportunity at Davis. Faculty appointments in microbial genomics could also contribute to developing our breadth of expertise in host-pathogen interactions and infectious diseases. The Human Genome Project will obviously continue to provide new opportunities in all areas of biomedical research. The Genome Center needs to ensure that the campus as a whole participates in these emerging disciplines. In addition, there is growing momentum on campus for a 'Foods for Health' initiative to which the Center should and will contribute.
The recruitments in bioinformatics will occur in tandem with the wet lab recruits, and share a common vision. Priority areas for hiring will be those that meet a need for specific expertise in areas of importance to the strategic plan for the center. These include protein structure prediction, small molecule bioinformatics, statistics, human population genetics, comparative genomics (at multiple levels from sequences to systems), databases (design, construction and integration), and complex traits.
It is important that faculty recruitment be balanced among the senior, mid-career, and junior ranks. Senior faculty will have well-established, well-funded research programs that will contribute to meeting our Garamendi obligations, and will provide both national and international visibility, and campus-wide leadership in genomics. The mid-career and junior faculty will be the future of the Center and likely will provide much of its drive for ongoing technological innovation. We will aim to hire approximately one third full professors, one third associate professors, and one third assistant professors. There may be an initial emphasis on recruiting at the senior level, as high-profile hires can help attract the strongest candidates at lower levels.
Genome Center will be located in the GBSF building, which is scheduled for
occupancy on July 1, 2004. The core faculty will be housed primarily on the 4th
floor and part of the 5th floor. The core facilities will be housed on the 1st
floor. Even with this new building the Center will be acutely short of space.
Our allocation does not provide enough lab space for ten large genomics
programs. From the outset of the building planning process we knew this would
be the case. However, the amount of space was constrained by the maximum budget
threshold for the building ($100M) and the maximum number of floors possible
without triggering additional seismic requirements. Therefore, it will not be possible
to accommodate existing faculty from campus in the Genome Center. Relocation of
such faculty into the Center is also undesirable as their appropriate role is
to act as bridges for transferring advanced technologies from the Center to the
wider campus community. Also, it is likely that large genomics programs for
core faculty will have to be accommodated by such programs having space in the
GBSF and in their home departments. Although this is less desirable than
collocation of all programs, it will also help integration of Genome Center
activities with the rest of campus.
back to top
Technology Service Component
The Genome Center will aim to provide enabling genomic technologies that are not readily available elsewhere either on or off campus. The Genome Center will not provide access to technologies where the campus already has good service resources, as presently is the case for DNA sequencing. When radical technological advances occur, such as the ability to sequence of hundreds of kb at a time, we will assess what the Genome Center's role should be in providing the campus with access to the new technologies.
We currently envision at least four initial service foci: high-throughput genotyping, analysis of macromolecular complexes, analysis of small molecules, and bioinformatics.
Genotyping: The ability to perform low-cost, high-throughput genotyping will revolutionize many areas of biology, from pharmacogenomics to ecology and plant breeding. Currently, there is no single genotyping technology that suits all purposes, and costs are still an order of magnitude too high for routine large-scale analysis. However, technologies are advancing rapidly and costs falling in concert. The Genome Center will provide a variety of genotyping technologies as they become cost-effective for the levels of demand anticipated on campus. This will include upstream sample processing as well as downstream data analysis support. It may also provide BAC library and physical mapping technologies, depending on whether these are areas of expertise of the hired faculty.
Macromolecular Complexes: Many areas of biological investigation will be advanced by the ability to rapidly analyze macromolecular complexes. The Genome Center will develop and provide the service to purify intact macromolecular complexes from microbes, animals and plants and then to identify their constituent components. This core will rely heavily on advanced separation technologies and mass spectroscopy and will complement existing campus strengths in structural biology and cryoEM.
Analysis of Small Molecules: The ultimate result of changes in patterns of gene expression is often the alteration of the small molecule composition of the cell. The technology is now becoming available for in-depth analysis of the small molecule composition of cells. However, the complete characterization of the output from such analyses remains challenging. The Genome Center will develop and implement a service for in-depth analysis of a variety of types of small molecules as well as for interpretation of the experimental data. This again will rely heavily on mass spectroscopy.
Bioinformatics: Bioinformatics is often both the key and the bottleneck to gleaning new biological knowledge from high-throughput experiments. A wide variety of computational and analytic methods are used, depending on the biological question being asked and the experimental system and procedures used. Examples include sequence assembly and analysis, macromolecular structure prediction, inference and analysis of pathways and regulatory networks, database design, development and integration, and statistical analysis. The Center will provide access to a bioinformatics core that will assist in developing the bioinformatics resources needed in specific high demand applications. This core will provide some level of training in the use of bioinformatics tools and some access to large-scale computing resources. It may also host and support specialized genomics databases.
The costs of each of these services will be recharged in a manner designed to make them accessible to the broadest spectrum of researchers. Equipment will be bought through grant support with matching funds from the campus. Salaries for core technological support will be subsidized by the campus. The cost of the consumables will be recharged, along with a small amount of personnel and equipment depreciation costs.
Coordination with other faculty
Neither the technology service component nor the recruitment of faculty will be possible without extensive consultation, input and commitment from faculty throughout campus. There will be the necessary advisory and search committees to ensure that this occurs.
The forgoing is the strategic plan for the Genome Center as it currently stands. It has evolved greatly over the past four years and will undergo further refinement in light of additional input from the faculty and experience as it is implemented.


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Crystal's Heart - eBook
Price: $9.95
Crystal Sheridan is a professional stripper, an alcoholic, a drug user, and homeless. Laura Taylor is a lesbian, professional writer, obsessive tidier, and control freak. Fate brings them together as improbable housemates. Can Laura and Crystal break through their carefully constructed walls against the past and learn to get along and start to embrace life again?

subset: commoncrawl


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Availability: Quest Carlaw Park
StudioMax Occupancy: 2 guests (up to 1 child)
Standard Apartment, 1 BedroomMax Occupancy: 3 guests (up to 2 children)
Penthouse, 2 BedroomsMax Occupancy: 5 guests (up to 4 children)
4-star family-friendly apartment in Auckland (Parnell) near University of Auckland
Located in the heart of Auckland, this family-friendly apartment is within walking distance of ASB Tennis Centre, St Andrew's First Presbysterian Church, and University of Auckland. Also nearby are High Street and Auckland Domain.
Property Features
In addition to 2 restaurants, Quest Carlaw Park features a coffee shop/café. Other amenities include wireless Internet access (surcharge) and dry cleaning/laundry services.
Room Amenities
LCD televisions come with satellite channels. Guestrooms also feature kitchens, washers/dryers, and refrigerators.Information missing or incorrect? Tell us!
Quest Carlaw Park Amenities
- General
Dining is available at one of the apartment's 2 restaurants and guests can grab coffee at the coffee shop/café. A computer station is located on site and high-speed wired and wireless Internet access is available for a surcharge. This 4-star property offers access to a business center. This family-friendly apartment also offers laundry facilities, dry cleaning/laundry services, and express check-out. Onsite parking is available (surcharge).
Quest Carlaw Park is a smoke-free property.
- Airport transportation (surcharge)
- Total number of rooms - 41
- Number of floors - 3
- Babysitting or childcare
- Business center
- Coffee shop or café
- Elevator/lift
- Express check-out
- Front desk (limited hours)
- Computer station
- Wired (high-speed) Internet access - surcharge
- Wireless Internet access - surcharge
- Laundry facilities
- Dry cleaning/laundry service
- Luggage storage
- Safe-deposit box at front desk
- Year Built 2009
- Number of restaurants - 2
- Self parking (surcharge)
- Smoke-free property
- Number of buildings/towers - 1
- Breakfast available (surcharge)
- Use of nearby fitness center (complimentary)
- Internet
Available in all rooms: Wireless Internet access ( $15.00 NZD / per 24-hour period ) , Wired high-speed Internet access ( $15.00 NZD / per 24-hour period )
Available in some public areas: Wireless Internet access - ( $15.00 NZD / per 24-hour period ) , Wired (high-speed) Internet access - ( $15.00 NZD / per 24-hour period )
- Parking
Self parking (surcharge)
- Room Amenities
- DVD player
- Separate sitting area
- Air conditioning
- Phone
- Refrigerator
- Coffee/tea maker
- Microwave
- Kitchen
- Daily housekeeping
- Private bathroom
- Complimentary toiletries
- Hair dryer
- Shower only
- Satellite TV service
- Iron/ironing board
- Rollaway/extra beds available
- Cribs/infant beds available
- Cookware, dishware, and utensils
- Washer/dryer
- Wired high-speed Internet access (surcharge)
- Separate dining area
- Dishwasher
- Stovetop
- Climate control
- Wireless Internet access (surcharge)
- Dining
Continental breakfasts are available for a surcharge and are served each morning.
Sushi Tomi (Japanese) - This restaurant serves lunch and dinner. Open select days
Covo (Italian) - This restaurant serves breakfast, lunch, and dinner. Open daily
Carlaw Park Cafe - This café serves breakfast, lunch, and brunch. Open select days
- Accessibility
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- Accessible path of travel
- Accessible parking
- In-room accessibility
- Roll-in shower
Quest Carlaw Park Policies & Fees
- Check-in
Minimum check-in age is 18
Check-in time starts at 2 PM
Special check-in instructions:Reception is open 7 AM to 9 PM from Monday through Thursday, 7 AM to 7 PM on Fridays, and 8 AM to 4 PM on weekends and public holidays.Guests planning to arrive outside of these hours are asked to contact the property in advance to arrange check-in. Please contact the office using the number on the reservation confirmation received after booking.
- Check-out
Check-out time is 10 AM
- Payment types
Accepted at this hotel: American Express, Diners Club, MasterCard, Visa
- General
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Parking height restrictions apply
- Fees
- The following fees and deposits are charged by the property at time of service, check-in, or check-out.
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
- Breakfast fee: NZD 15.00 per person (approximately)
- Fee for in-room wireless Internet: NZD 15.00 per 24-hour period (rates may vary)
- Fee for in-room high-speed Internet (wired): NZD 15 per 24-hour period (rates may vary)
- Fee for wireless Internet in public areas: NZD 15 per 24-hour period (rates may vary)
- Fee for high-speed Internet (wired) in public areas: NZD 15 per 24-hour period (rates may vary)
- Self parking fee: NZD 10.00 per day (in/out privileges)
- Deposit: NZD 300 per stay
- Crib (infant bed) fee: NZD 10.00 per night
- Rollaway bed fee: NZD 35.00 per night
- Onsite credit card charges are subject to a surcharge
- Additional Details
Children 12 years old and younger stay free when occupying the parent or guardian's room, using existing bedding.
Awards & Affiliations
- Details
- A Green / Sustainable Property - Third Party CertifiedThis property participates in Qualmark Green, a third-party certification program that has been independently certified. Third-party certification measures the property's impact on one or more of the following: environment, community, cultural-heritage, the local economy. An objective assessment of a company's sustainable tourism practices has been performed at this property by an auditor who is independent of the third-party certification program.
National Rating
- Details
This property does not have a Qualmark® rating. For the benefit of our customers, we have provided a rating based on our rating system.


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I found my little baby boy on the streets. I fell in love with his swirls. Then to find he was a purrrrfect buddy. Simmba loves his family and loves to play. I don't know what I'd do without him.
Simmba would probably say that I love to hold him. He would also say we listen to 90 minutes of music as we go to sleep.


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A collection of news and information related to West Coast Conference published by this site and its partners.
Top West Coast Conference Articles
Displaying items 45-55
Teel Time: NCAA selection chairman talks non-conference schedules; take note, Virginia
UCI wins series finale over Cal PolyStory | May 12, 2013 | 6:15 PMIRVINE — Six days after undergoing unexpected root canal surgery, UC Irvine junior pitcher Andrew Morales made the Cal Poly San Luis Obispo hitters experience roughly the equivalent of a trip to the dentist. Morales, recorded 10 of his first 12...
Golf coach Greg Osbourne resigns posts with Glendale Community College
College Baseball: 'Eaters fall to TorerosStory | May 16, 2013 | 12:03 AMIRVINE — It was a loss about which UC Irvine baseball coach Mike Gillespie wanted to be anything but trivial. But nothing less than a bit of baseball lore that unfolded at Anteater Ballpark on Wednesday may have upstaged the consequences of the...
Women's Basketball: Transfer keys Vanguard victoryStory | Nov 8, 2012 | 11:37 PMCOSTA MESA — In a truly convincing bit of coincidence Thursday night, Vanguard University junior transfer Nicole Ballestero proved that San Diego's loss was, well, a loss for San Diego. Ballestero, who played the last two seasons at the...
Friday's college multi-sport roundup: Younger Verlander, Gloucester's Burney spark ODU to win at JMUStory | Apr 5, 2013 | 9:52 PMIn college baseball Friday, Ben Verlander and Gloucester High graduate Joey Burney belted home runs to help Old Dominion win 7-4 at James Madison in a series opener in Harrisonburg. Verlander, batting .398 this season, is showing he's much more than just...
Who Ya Got? (For March Madness, Stupid, What Else?)
Virginia has only itself to blame for not making NCAA field
ESPN's Bracketbusters showcases potential NCAA Tournament CinderellasStory | Feb 17, 2012 | 4:33 PMWe've all had our NCAA Tournament pools shattered by some team we've underestimated simply because we never saw them play. Raise your hand if you had George Mason knocking off UConn in 2006, or Siena upending Vanderbilt in 2008, or Murray State toppling...
UF catcher Mike Zunino a semifinalst for Golden Spikes AwardStory | May 31, 2012 | 4:42 PMFlorida catcher Mike Zunino was named one of 30 semifinalists for the USA Baseball Golden Spikes Award, marking the second year in a row he's made the list. The award has been given annually to the top amateur baseball player in the country for the past...
Boys' basketball: Williams, Viney make preseason All-WCC teamStory | Oct 27, 2011 | 4:36 PMFormer Woodland Hills Taft guard Michael Williams (San Francisco) and former Villa Park forward Drew Viney (Loyola Marymount) have been named to the preseason All-West Coast Conference basketball team. -- Eric Sondheimer...


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Web Search powered by Yahoo! SEARCH
I'm surprised by the lack of online information on Manny's family. I'm trying all my usual websites and forums and I'm not finding anything. I'm not used to this and I'm stumped. I've got to get the historical society.
Happy Hunting!
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News Sentinel designer Chrystal Talbott writes about genealogy and shares her experiences researching her own family history. Contact her via email.
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Search for Courses
Las Vegas, Arizona, California, Florida, Hawaii, Chicago, Denver, DC, Oklahoma, Oregon, Tennessee, Texas, Virginia, Wisconsin and more!
Fox Creek Golf & Racquet Club
|Golf Pro: Mike Masterson
|Course Superintendent: Tim Luca
|Manager: Jack Koenig
|Although the info is generally valid, in some cases there may be inaccuracies. If you locate any issues with any courses, please go here.
|Golf courses in Lorain
|Lorain Bars and Pubs
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Pay R120 for a full eye test and a R100 voucher towards selected frames at Eyewear Gallery Optometrists, valued at R264 (save 55%) preorder now- 55%
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The abundance of photo-editing software available for computers, cell-phones and sticky-notes makes sharpening and retouching images easier than riding a unicorn. Unfortunately, real life doesn't come with a built-in editing application so when the world becomes so blurry you take the wrong dog for a walk, you can't fix the fuzziness with the click of a button. Bring everything into focus and pay R120 for a full eye test and a R100 voucher towards selected frames at Eyewear Gallery Optometrists.
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Today is August 1, 2014
Front Page
May 8, 2012
Carbon Sports
May 8, 2012
Carbon Sports
Hot bats lead Dinos to sweep of North Sanpete
It didn't take long for the Carbon High Dinos baseball team to make a statement in their last game before starting state tournament play.
Let the games begin
A parade of trucks, trailers and even tractors helped showcase many of the local baseball teams during a parade down Main Street on Saturday morning.
CHS boys tennis team falls to region leader Spanish Fork in season finale
The Dinos traveled to Grand High School on May 1 and lost 1-4, though they played well. Tanner Gagnon played at #1 and lost 1-6, 1-6. Nick Haycock played at # 2 and won 6-2, 5-7, 6-2. Danny Larson played at # 3 and lost 1-6, 3-6. #1 doubles Nathan...
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Korean american coalition - los angeles
The Korean American Coalition is a non-profit, non-partisan community organization. Established in 1983 to promote the civic concerns, civil rights, and community affairs of the Korean American community through education, community organizing, leadership development, and coalition-building with diverse communities.
We've moved!
The KAC office is now located at: 3727 W. 6th Street, Suite 305, LA, 90020.
The KAC office is now located at: 3727 W. 6th Street, Suite 305, LA, 90020.
KAC has continued to cover redistricting in Los Angeles as the lawsuit filed by 5 residents against the city kicks back into gear with the court date set for August 5, 2014. Both Korean and English media outlets have covered Koreatown's struggle to be unified and represented in one City Council district.
Donation Request
KAC needs 2 laptops with wifi capability as tax-deductible, in-kind donations. Please contact us at email@example.com.


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American Wax Doll Makers
English Wax Doll Makers - if marked, usually with a body label or ink stamp
French Wax Doll Makers
Pandores, Grandes Pandores 1300-1800s - wood or wax French fashion manikin doll, Grandes Pandores is a large, life size manikin doll
Au Paradis Des Enfants 1864-1925 - distributor of various doll makers dolls; including cloth dolls, wax dolls and China head dolls.
Th. Desrosiers wax dolls 1867-1881 - by 1881 Assuérus & Desrosiers, wax heads of children, wax crèche figures, wax infant Jesus figures.
Lafitte & Désirat dolls 1900-1920 - museum quality wax dolls dressed in the latest Paris fashions for display and exhibits.
Maison Vve. Munnier dolls 1834-1863, succeeded by Benon & Cie in 1863, then by Guiton until the 1890s, doll stamp; Aux Enfants Sages, Maison Munnier, Benon & Cie Succ, Guiton, Passage Jouffroy No. 15 & 17 Paris. Made wax over composition Motschmann type dolls and bisque head dolls marked E.B. by Eugene Barrois.
German Wax Doll Makers
1800s+ Victorian Wax Valentine, flat wax figure(s) under a blown glass dome, diorama keepsake, various makers; Austria, Germany
Other Countries Wax Doll Makers


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History of the 1964 Wilderness Act
Though wilderness is often used as a description for wild and natural environments, it is also a federal designation of public land. The Wilderness Act of 1964 designated lands for "preservation and protection in their natural condition."
Howard Zahniser wrote the first draft of the Wilderness Act in 1956. Over eight years there were 65 rewrites and 18 public hearings before President Lyndon B. Johnson signed the Wilderness Act, on September 3, 1964 creating the National Wilderness Preservation System. U.S. Forest Service employees, Aldo Leopold, Arthur Carhart, and Bob Marshall are credited for being early influencers and proponents of the wilderness designation.
According to Wilderness.net, about nine million acres of Forest Service areas in 13 states immediately received permanent protection in 1964. Today national wilderness areas span more than 109.5 million acres in 757 areas in 44 of the 50 states and Puerto Rico, is designated wilderness. More than half of that land is in Alaska.
Find a Wilderness Area with this List of U.S. Wilderness Areas
What is a Federally Designated Wilderness Area?
The lands protected under the National Wilderness Preservation are managed by four federal land management agencies: the National Park Service, the U.S. Forest Service, the U.S. Fish and Wildlife Service, and the Bureau of Land Management.
According to the Wilderness Act, lands that are designated wilderness must be under federal ownership and management, the land must consist of at least five thousand acres, human influence must be "substantially unnoticeable," there must be opportunities for solitude and recreation, and the area must possess "ecological, geological, or other features of scientific, educational, scenic, or historical value."
Though the United States' Wilderness Act of 1964 was the first of its kind in the world, other countries soon followed and now wilderness areas are designated and protected all over the world.
Famous Wilderness Quotations
American writers like Edward Abbey, Ralph Waldo Emerson, John Muir, and Henry David Thoreau are known for their poetic descriptions of wilderness and are credited for popularizing nature preservation and continue to inspire Americans to take to the wild.
Edward Abbey: "I come more and more to the conclusion that wilderness, in America or anywhere else, is the only thing left that is worth saving." A Voice Crying in the Wilderness (Vox Clamantis in Deserto) (1990)
Ralph Waldo Emerson: "The lover of nature is he whose inward and outward senses are still truly adjusted to each other; who has retained the spirit of infancy even into the era of manhood. His intercourse with heaven and earth becomes part of his daily food." Nature (1836)
John Muir: "The whole wilderness seems to be alive and familiar, full of humanity. The very stones seem talkative, sympathetic, brotherly." My First Summer in the Sierra (1911)
Henry David Thoreau: "In wildness is the preservation of the world." Walking (1862)
Celebrating 50 Years of Wilderness Preservation
The Wilderness Act will celebrate its 50th birthday on September 3, 2014. More than 300 events will take place across the country to commemorate the historic act of nature preservation and conservation.
For more information on events or how you can participate in wilderness celebrations, visit Wilderness50th.org, or follow the 50th Anniversary Of The Wilderness Act on Facebook and Twitter.
In honor of the 50th birthday of the Wilderness Act, About Camping wants to hear which are your favorite wilderness areas! Nominate the Best U.S. Wilderness Area for camping for a 2013 Readers' Choice Award.


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Safari Books Online is a digital library providing on-demand subscription access to thousands of learning resources.
Escalation is the process of transferring responsibility for resolving a problem from one agent to another agent or to a pool of agents. Escalation occurs when one agent has completed all the work that he or she can on the problem and there is still work to be done. Many service centers refer to this as routing instead of escalation, choosing to use the term escalation for nonroutine transfers. We will use the term escalation to refer to both routine and nonroutine transfers.
Routine transfers imply predefined rules and guidelines. For routine escalation to work effectively, those guidelines and rules must be well defined, firmly in place, and constantly monitored and tuned. The overall performance of the service center is greatly impacted by how well escalation is handled. In a multitiered service center, escalation is predefined to control the transfer of problems from one tier to the next. Generally, a multitiered environment is organized so that tier 1 can handle 80 percent of the problems reported. Tier 1 is usually composed of agents who are considered generalists because they have a broad range of knowledge that spans all of the products supported by the service center. Tier 2 and 3 are typically composed of experts who have more in-depth knowledge of fewer products. Tier 1 agents generally know a little about a lot of products, while tier 2 and 3 agents know a lot about one or two products. When a tier 1 agent cannot resolve a problem, it is transferred (escalated) to a tier 2 specialist. Problems can also be transferred when an agent exceeds a predefined time limit for resolving problems, when an agent does not have authority to fix a problem, when a problem is predefined to be handled at tier 2 or 3, or when a customer asks for the problem to be escalated (nonroutine).


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Prep10 m
Cook10 m
Ready In9 h 20 m
"This is a Croatian recipe that I got from my friend. It has been a favorite since!"
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Adjust Servings
Original recipe yields 16 pieces
- Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
- Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
- Refrigerate overnight; cut into 16 pieces to serve.
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Reviews (4)Rate This Recipe
I had a dinner party a few days ago and I served this. It was a hit! I didn't want plain old cookies or anything so I figured, why not give bajadera a try? After reading through the recipe, I didn't think it would be that bad, and it was delicious! The animal crackers in this recipe tasted awesome. I will be making more tomorrow!
Bajadera Haiku: "Sinful, yet sloppy. Decadent, but messy treats. Not hard to prepare." I followed the recipe as written, using Costco's organic vanilla animal crackers, but my bottom layer never got past the goopy stage in the fridge, so when I tried to cut them into squares, I ended up w/ some squishy chunks. (Of course, my fingers didn't mind scooping up all those pieces and jamming them into my mouth.) I like that these were easy to make, with ingredients almost always on hand, and didn't require baking, but I'm not sure where I went wrong w/ the layers bleeding together. (Did I crush the crackers too finely? Not enough crackers? /muse.) Their texture and flavor is like fudge, and it sneaks up on you, tempting you w/ a "betcha-can't-eat-just-one."
This is a very unique recipe.
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Amount Per Serving (16 total)
- Calories
- 344 cal
- 17%
- Fat
- 13.2 g
- 20%
- Carbs
- 55.8 g
- 18%
- Protein
- 2.7 g
- 5%
- Cholesterol
- 16 mg
- 5%
- Sodium
- 113 mg
- 5%
Based on a 2,000 calorie diet
previous recipe:
Chocolate Pralines, Mexican Style
next recipe:
Old-Fashioned Sea Foam Candy


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Garlic Cheese Biscuits (Gluten Free, Dairy Free)
As heard in the gfe kitchen earlier this evening …
Mr. GFE: What are you making? (with interest and hunger … third visit to kitchen in 15 minutes)
Me: Biscuits! (brightly, and with a smile)
Mr. GFE: Oh … biscuits. (flatly)
Me: Most people would get very excited when they heard that homemade biscuits were coming up. (with a combination of a teeny tiny bit of irritation, but mostly amusement)
Mr. GFE: Well, I've never been a biscuit man. (matter of factly)
Twenty minutes later, Mr. GFE heads off with his dinner. One bowl of homemade chicken vegetable soup (in a creamy tomato base) and two garlic cheese biscuits. He was watching a sci-fi movie and I was viewing yet another sappy (but enjoyable) Christmas movie.
Conversation resumes about 20 minutes later …
Mr. GFE: The soup was good, but I LOVED the biscuits! (enthusiastically, but just a bit sheepishly)
Me: I thought you didn't like biscuits. (with a slight "I told you so" tone)
Mr. GFE: Those biscuits were almost perfect. They could have been just a tad fluffier, and not as dense. (perfectly serious, food critic voice)
Me: Oh, really? (laughing)
The "back" story: I attended a soup luncheon hosted by a friend as a charity fundraiser recently. She always makes one soup that I can safely enjoy and I always contribute a naturally gluten-free dessert (coconut meringues this time). One of her co-workers made "knock-off" Red Lobster garlic cheese biscuits. Of course, the biscuits she made contained gluten, so I couldn't eat them. (And, to be honest, I have only eaten at Red Lobster once in my lifetime and I didn't have any of their cheese biscuits at the time.) But, she had copies of the recipe (from allrecipes.com) that she handed out to anyone interested. I had to take one.
Today, when I decided on soup for dinner, I converted the biscuit recipe to gluten free and in no time at all the heavenly aroma of fresh biscuits was filling the kitchen.
These biscuits are wonderful. They are drop biscuits, so they are quite easy to make. The toughest part is cutting the butter in to the flour mix, which I don't find difficult … it's actually rather therapeutic, but Melissa's tip on freezing butter and then grating it is excellent. Unfortunately, I didn't remember that trick until after I was actually doing my fork and butter knife routine. I'll have to try it next time. I used my usual gluten-free flour mix for this gluten-free version, which is three parts Asian white rice flour and two parts cornstarch (read more in Notes section). I prefer making occasional baked goods with this flour mix because I don't do well with a lot of gluten-free grains like sorghum and buckwheat, but feel free to use your favorite gluten-free flour mix in this recipe.
Garlic Cheese Biscuits
(Click here for a print version of this recipe.)
1 ¾ cups gluten-free flour mix
1 tsp xanthan gum
½ tsp salt
½ tsp baking powder
5 tbsp butter (See notes for dairy-free option.)
1 cup milk (See notes for dairy-free option.)
1 cup shredded cheddar cheese (See notes for dairy-free option. I used a Mexican cheese blend that I already had open that contained mild cheddar, Monterey Jack, Queso Quesadilla, Asadero; therefore, it was a bit milder.)
2 tbsp butter, melted (See notes for dairy-free option.)
1 clove garlic, minced
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, sift together flour, salt, and baking powder. Cut in butter until mixture has pea-sized flour-coated butter pieces throughout.
Make a well in the center of the mixture. Add the milk and cheese to the well and stir to combine.
Drop batter by spoonfuls onto a greased baking sheet or a baking sheet lined with parchment paper. (Note: The original recipe called for ungreased baking sheets, but the biscuits stuck to the pan a little.
Bake in preheated oven for 12 to 15 minutes until lightly browned. Keep an eye on them though. Mine were cooking pretty quickly. I actually turned the oven down to 350 degrees the last couple of minutes, but this just might be my oven.
While biscuits are baking, melt butter and mix with minced garlic. I did do this part, but ended up using less than is even shown above (and I had cut that amount in half already). As I was getting out some seasoned salt for soup, a couple of containers tumbled onto my bowl of butter and garlic and broke it in two. What didn't spill all over the counter, I spooned in equal portions onto the biscuits.
Makes about 16 biscuits (about 2 inches in diameter).
Adapted from allrecipes.com
Shirley's Additional Notes: First, reader Mary makes these biscuits dairy free and soy-free as well, due to intolerances in her family. (Soy is not present in my original recipe, but it is often contained in dairy-free products.) She states that she uses Earth's Balance soy-free, dairy-free margarine and cheddar-style Daiya cheese. She's used both rice milk and coconut milk with good success. The following are some general notes on the ways I've made these biscuits. The original directions called for brushing the butter and garlic mix on the biscuits, but that's a bit of a pain to me and I don't want anything else to wash. Spooning the butter-garlic mixture over the hot biscuits worked just fine. Actually, next time I will probably just skip that step and add some minced garlic right to the biscuit mixture. The biscuits are plenty buttery on their own. The gluten-free flour mix I make consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like glass jars or Tupperware). I realize this gluten-free flour mix is nutritionally not the best, but again I have issues with many of the healthier options like buckwheat, sorghum, Montina, etc. But, feel free to try your favorite gluten-free flour mix. If you're not gluten free (yet), you can substitute your favorite all-purpose flour and omit the xanthan gum. Last, another reader uses this recipe to make two very thin 12-inch pizza crusts. She uses half Parmesan, half cheddar in her recipe. She bakes the crust until it's done before adding her pizza toppings.
Make some soup so you will have a good excuse to make these biscuits. They are the perfect accompaniment to soup. Of course, I can't imagine what they wouldn't go well with. Oh my gosh, I can use two biscuits like a sandwich and make bacon egg cheese biscuits for breakfast tomorrow! Sunday morning is looking fine.
Not just gf, but gfe!
This post is linked to What can I eat that's gluten free? at The Gluten-Free Homemaker.
- Get gfe posts (including recipes) by email.
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109 Responses to "Garlic Cheese Biscuits (Gluten Free, Dairy Free)"
Lauren on December 13th, 2009 1:39 am
Haha! Of course – isn't that the best when they adore the recipe, then start nitpicking just so it can be perfect! They look great and sound wonderful =D.
I didn't know you couldn't do some of those whole grains. Sorghum (along with millet) are some of my favourites. What do they do to you? Or do they just not work quite with your system? Anyways, I love the sound of these biscuits. Especially with some soup =D.
Shirley on December 13th, 2009 9:35 pm
Hi Lauren–Well, you know as long as someone else is providing you baked goods, you can request all kinds of adjustments. It's funny because if I critique Mr. GFE on something in his AR (area of responsibility), he'll always ask, "Do you want to do it?" Maybe I should start saying that. Not a chance … although I do have a photo of him wearing one of my aprons and rolling out cookie dough. He's quite good with a rolling pin.
The answer to your question on the effects of those grains is the big D. (It's the most recognized symptom of celiac/gluten intolerance if you don't recognize my euphemism.)
I bet you could make a great version of these biscuits, Lauren! I definitely want to use sharp cheddar next time. Thanks,
Lauren on December 13th, 2009 10:20 pm
Of course! When I made pasta, my dad got all critical about how it should be thinner, etc. But when I asked if it as better than the store-bought stuff, he said they weren't comparable and mine was way better. I guess they just want it to be perfect ;D.
I see. I'm sorry about that. Thats never been one of my major symptoms – I had endless stomach aches instead.
I'll keep that in mind! They sound wonderful =D.
Shirley on December 13th, 2009 10:39 pm
LOL How can anyone criticize homemade pasta? They think they are being helpful.
When I was your age (and actually as far back as I remember), I had the stomach aches and terrible cramps. (I even wrote about that in my very first post, Waiting.) Now that I think about it though, the big D didn't start until my college days. So perhaps you dodged that particular bullet … and, of course, so many more now by being gluten free. Children who have endless stomach aches should definitely be checked for celiac/gluten issues. I know of many kids who have stomach aches and their parents never get any answers from their pediatricians.
Typical! They always complain until they try it! hahahaha
Shirley on December 13th, 2009 9:37 pm
Katrina–The are spoiled rotten, aren't they?
Thanks for commenting!
You had me a biscuit! YUM!!
Shirley on December 13th, 2009 9:38 pm
Kim–I think you are just trying to think about anything other than cookies at the moment! LOL Hope those bad gingerbread boys turned out well.
Look SO amazingly good! Wholly Yum!
Bee Happy!
Shirley on December 13th, 2009 9:39 pm
Hi Pam–They are divine when fresh out of the oven! And, so terrific with soup. I do always want some type of cracker or bread with soup, even though I don't miss it otherwise.
What a cute post! These look SO delicious! I've been watching a lot of sappy Christmas movies too.
Shirley on December 13th, 2009 9:42 pm
Hi Iris–Thank you! It was too funny a conversation not to share. Yes, they are good.
Ah, another one who gets sucked into watching sappy Christmas movies. I'm watching one right now … multitasking, you know?
I am RUNNING into the kitchen and making these. But I'm gonna make them with my combo of gluten free flours AND vegan cheese. Will let you know how they come out. Thank you!!!! They look fab!
Shirley on December 13th, 2009 9:43 pm
Hi Ellen–Okay, I have to know … did they work? If so, we must share with others who are vegan and have been dying for a good biscuit. I'm wondering if you used some type of oil instead of the butter …
Thanks so much!
I'm glad I got the electronic tip-off that you had linked to me. Thanks, Shirley! I appreciate that.
But more than anything, I'm glad I didn't miss this recipe. I've been too busy lately to do my typical blog-surfing and I know I've missed out on some fun posts around the GF blogosphere. But, but — I was just thinking I needed to make some biscuits to go with my leftover soup from last night. I rarely ever make biscuits, but I thought I could stretch the tail-end of the soup if I added a side of biscuits. And here you are with the perfect recipe! They do sound good. Love the garlic butter topping.
Shirley on December 13th, 2009 9:46 pm
Hey Melissa–I had to think back to the post where you shared that tip. Strained my brain a bit (LOL), but it was worth it. Gonna try that method the next time I make them. I might make them for our support group meeting on Tuesday. My group loves when I make any bread-type recipes.
Can't wait to see how these worked out for you and how you modified the recipe! You're right … having a little side of biscuits does extend the soup life.
Thanks! Hugs,
These biscuits look delectable!
I say that if you are Celiac, throw all nutrional advise overboard when it comes to "whole" anything. Enjoy what you can eat, use as much butter, cream and chocolate as you want.
HA! Take that, non Celiacs…
Shirley on December 13th, 2009 9:51 pm
H. Peter–Thanks! And, LOL … you are a bit incorrigible, do you know that? I'm all for whole foods, but sometimes you do have to have a somewhat decadent treat. As part of a family that runs a gluten-free bakery, I would expect you to promote butter, cream, and chocolate. All very tasty stuff and I know from your posts that you love it all!
I agree with H. Peter!!!!!!!! Maybe I'll get better about nutrition after I get used to being able to eat at all!
The Hubster has decided to give up gluten because he's noticed he feels better & his knees don't hurt any more. He doesn't know he's been mostly gluten free since May! Thanks Shirley – your recipes have been a huge help.
Shirley on December 13th, 2009 10:31 pm
Hi Marilyn–LOL … I hear you. It is a transitional thing. Admittedly, I'm still making it myself. Tonight I'm making a raw fruit and nut pie … I would never have thought that several years ago. But, I know it will be delicious.
You've been easing him into it, Marilyn. The terrible knees were one of my serious problems. I didn't want to go up and down stairs even. About 3 months after going gluten free, I realized that I was running up and down the stairs and, of course, with no pain. Thinking back to my gluten days and all the issues I had, it still amazes me what being gluten free has done for me!
Thanks, Marilyn. I'm so glad that my recipes are helping. I bet you're even looking at recipes and figuring out if they are gfe or how to make them gfe now on your own.
Hi Shirley,
I saw your post this morning, and had a dinner planned with friends this evening. Chili was the main course, and I was going to make your cornbread recipe, but since I had all the ingredients for these biscuits, I switched. So fabulous! The 6 women I had over ate every single one and raved about how delicious they were. And of course I didn't bother mentioning that they are entirely gluten-free.
Shirley on December 13th, 2009 10:53 pm
Hi Emily–It looks like this is your first time commenting … welcome to gfe! Wow, what a great review–thank you! Yes, I am sure they are great with chili. Nope, no need to tell anyone they are gluten free unless they need to eat gf, too. (The cornbread would have been great, too, of course, and it doesn't taste gluten free either.) I'm so glad you had that lovely dinner with your girlfriends and this recipe helped make it a successful event. I bet they thought you were an awesome hostess making fresh-baked biscuits!
Thanks so much for taking the time to let me and the gfe readers know about your success!
These garlic drop biscuits look really good and I DO want to try to make them! One thing though… I have read that SOME shredded cheese blends MAY have flour in them (I think to keep them from clumping). Have you heard or read this before? Once again, the biscuits look great and I thank you for sharing it!
Shirley on December 13th, 2009 11:17 pm
Hi Kay–So many myths persist regarding foods being gluten free. Perhaps that was true at one time. But per the Food Allergen Labeling and Consumer Protection Act that went into effect Jan. 2006, wheat MUST be shown on the label. (It was passed in 2004, but time was given to the manufacturers to make the changes.) Therefore, IF a manufacturer EVER used flour in such a way, wheat would be shown either in the listing of ingredients or in an allergen statement such as CONTAINS: WHEAT, MILK … Your biggest concern on pre-shredded cheese these days would be the ones with added seasonings. Again though, wheat will be shown on the label. Does that make sense?
I use a couple of preshredded cheeses occasionally. More often I just shred my own from a block of cheddar, but that's because a block of cheese is usually less expensive and keeps longer.
Hope that helps! Just read the labels and make some of these biscuits.
Kay Guest on December 14th, 2009 6:39 pm
I take your point about any labeling MUST list any allergens such as wheat… and don't worry, I hardly EVER buy any preshredded cheese-too expensive! I really was just asking for anyone else reading this recipe.(I would insert a smiley face here if I knew how.) "Just read the labels and make some of these biscuits." This made me chuckle and I plan to do so this evening! Thanks again!
Shirley on December 14th, 2009 11:11 pm
BTW, all you have to do to get a smiley face is type in a colon, hyphen, and right paren … just like you'd do in an email to a friend. It will be magically converted into a smiley face.
I don't think I've ever eaten a cheese biscuit before. How could that be?
I bet they are amazing!
Tom did the same thing to me years ago when I made a batch of my vegan, whole grain cinnamon rolls (pre-gluten free) – we were dating at the time and in college working on our nutrition degrees. He said he didn't like cinnamon rolls and probably wouldn't have any (looking at them rising in the pan). When they came out of the oven (all 3 pans), he decided to try one and then one more…..and soon he had eaten the whole pan!!
So much for the idea of not liking cinnamon rolls, LOL! Loved your story Shirls!
Shirley on December 14th, 2009 8:04 am
Hi Ali–That's because you are a super healthy eater, dear! These are great for an occasional indulgence though. My group loves the gf cheese biscuits from Whole Foods that one of the members often brings to the meetings, but I don't think they will mind this version at our meeting tomorrow night.
Funny story about Tom and your cinnamon rolls! Our "better halves" should just taste and eat instead of talking, huh? Preconceived notions can be so silly and can quickly fall by the wayside with great food and dishes.
Thanks so much, Ali!
That conversation is classic ! loved it
you are brilliant – these look absolutely divine. Since we can't do cheese, I bet they would taste great with something like garlic and chives – YUM !
Shirley on December 14th, 2009 10:44 pm
Stephanie–You are too sweet, but thank you! So many recipes can easily be converted to gluten free. You just have to go for it! Success is so sweet … or cheesy, buttery, and garlicky. Let us know if you try the recipe with garlic and chives … that does sound good!
Oh, the conversation … yes, I suppose we've all had those conversations, haven't we? LOL Reality blogging.
My husand and I made your biscuits tonight. They are wonderful, marvelous and a sight to behold! It reminded me of that TV commercial..Argo Cornstarch..$1.50…Bob's Gluten Free Flour..$3.99…Big Block of Kroger Cheese…$4.99…the look on my husband's face after one bite…priceless! We baked them at 400 degrees and baked them for 20 minutes, turning them over the last 5 minutes in the oven. (I find that sometimes gluten free baked goods will brown more on the bottom so therefore I'm a flipper!) We put some butter and Mrs Dash (garlic blend) on some of them and plan on saving the rest to enjoy as cheese biscuits for breakfast! By the way, my house smells heavenly. Thanks again for sharing this great recipe.
Shirley on December 14th, 2009 11:09 pm
Hi Kay–I think you have a future in gfe advertising! Too clever and cute! I'm so tickled that you and your husband were so pleased with this recipe. I really appreciate you sharing your modifications, too. I know others will as well. I'm making these biscuits again tomorrow night and I'll make your changes. I did think 450 degrees was a bit too hot, so I like the idea of lowering the oven temp and extending the baking time. And, flipping … yes, that makes sense, too. Might just have to make your adjustments and add you to the recipe credits!
You know … all I did was conver this recipe to gluten free. That's the gfe approach and the best thing is that we all can use it! Thanks so much for reporting back and in such a delightful manner, Kay. Happy biscuits to you and your husband!
Kay Guest on December 15th, 2009 11:38 am
Shirley- Thank you for your sweet response! Also, I might mention that my oven is fairly HOT, so maybe on a normal oven it would be closer to 425 degrees? We have only had this oven for just one year and we find that we can't bake in it the same way we did our old one. When I make this again, I hope to use your same combination of rice flour and corn starch… I was out of rice flour! I have other questions and things I would like to say… is it okay to email you or are you bombarded by questions from people like me? Please let me know… I promise I'm not a stalker. (There, I tried for the smiley face, let's see if it happens!)
Shirley on December 16th, 2009 8:14 am
Hi, Kay–Sorry for the delayed response. Catching up with comments this morning after meeting last night. I ended up doing a combination baking the biscuits last night. The first batch I had on 450 degrees and then I turned them down to 425 when I saw some smoke coming out of the oven vent. LOL (They were fine though.) The second batch I cooked on 425 degrees the whole time and longer. I sort of liked the crispiness of the first batch better, but both were very good. My support group members were being kind and making sure everybody got at least one.
Please feel free to email me! That's why I have my email address there. If I don't respond immediately, it's not because I think you are a stalker … more likely it's because I'm tied up with something else or you've asked me a hard question and I'm off researching it. LOL Helping others is why I set up my blog/site, so you are helping me do what I want to do!
Bravo! You created a smilie face! I'm fond of smilies and winkies.
I just made these today with dinner (because I made beef stew for dinner). Oh my goodness!!! I love them. I am so bookmarking this recipe! Thanks so much! Just thought I would let you know which flours I used since I used different ones. I used 1 cup of brown rice flour, 1/4 cup of cornstarch, 1/4 cup of tapioca flour, 1/4 cup of potato starch. They turned out great!
Shirley on December 15th, 2009 12:42 am
Hi Yadi–Thanks so much for sharing your success—YIPPEEEE!—and your flour mix. I know that will be helpful to others who don't use the same mix I do. Did you use the same oven temperature and baking time? Just asking because Kay commented and she reduced the temp to 400 and baked hers for 20 minutes (and flipped them towards the end).
Beef stew with garlic cheese biscuits sounds like a wonderful meal! Thanks again for sharing. I know others will appreciate the feedback as much as I do.
Biscuits are my hubby's favorite…he gets so excited when I make them. He loves cheese, too. Sometimes I throw in chives or parsley and top with a little Maldon Sea Salt – it gives great flavor and texture without being overly salty. I love your drop biscuits – easier than rolling them out!
Shirley on December 15th, 2009 12:47 am
Hi Amy–Yes, many men love biscuits from the "get go." Interestingly enough, Mr. GFE's never been a big bread man. Although he does like his sandwiches, he's not interested in rolls with every meal. Your ingredient additions sound perfect! I've never used Maldon Sea Salt. Now I want to try some! Drop biscuits are amazingly easy.
BTW, I checked back at the Organic Vanilla Bean Company today and beans were back in stock. I ordered 20 beans for $11 plus $3 shipping. That is phenomenal! They shipped immediately, too. I can't wait to get them. I will be forever indebted to you for telling me about them. Seriously.
I actually used the exact oven temp you had originally (450) for approximately the same time. I made mine really thick though, so that may have been why it was fine at that temp and time.
Shirley on December 15th, 2009 11:34 pm
Hi Yadi–Thanks for letting us know. I made my biscuits larger and thicker tonight and started them at 450 for about 5 minues, but then turned the oven down to 425. My oven tends to run a little hot. Anyway, the group LOVED them tonight. Many of them will be making their own from now on.
Thanks again!
First I would like to say that I, somewhat sadistically, enjoy hearing of other's kitchen mishaps. It's not just me! Thank you! Second, I can't wait to try this recipe. The last GF biscuits I made were OK but did not disappear like my other baked goods. That alone says it all. Thank you for your wonderful contributions to the gluten free community.
Shirley on December 15th, 2009 11:43 pm
Hi Tanya–Looks like this is your first time posting … welcome to gfe! I think appreciating hearing about others' mishaps in the kitchen is just human nature. We want to know we're not alone in that regard. I think that's true of any baking/cooking though.
I hope you have success with these biscuits! Please report back either way. And, finally, thanks every so much for your generous words!
Shirley, these look great! I love biscuits, and these are a simpler recipe than the one I've been using.
Shirley on December 15th, 2009 11:48 pm
Hi Alta–Hope you try them and they work out for you! I'm finding they are pretty adaptable by the reports from other readers on baking them at diffferent temperatures, using different flours, etc. Tonight my dough was more liquid than usual (maybe I measured wrong while talking … not sure), but I added a little more flour and then a little more milk and they still came out wonderfully. I was so happy and so were my support group members.
I made these biscuits for dinner last night. They were fantastic. This is hte first time I've made something gluten free. I had so much fun and they tasted as good a regular bread. At first my hubby didn't belive that they were gluten free. Thanks for all you do and keep up the great work!
Shirley on December 16th, 2009 10:17 am
Carol–I read your comment last night and it made me so happy! That is the way that gluten-free food should taste!! Yes! Forgive all my explanation points! LOL Thanks so much for sharing your success with all of us. I hope you'll find many more recipes here that will pleasantly surprise your husband.
Thank you for the kind words. I do truly appreciate them.
I love cheesy biscuits. Yours look great. Thanks for linking them.
Shirley on December 17th, 2009 7:50 am
Hi Linda–I'm always happy to participate in What can I eat that's gluten free? Love the variety of recipes there each week. And, your focaccia bread is awesome! We're both in a bread mood … must be the winter/comfort food thing.
So funny – forever I've looked at a recipe and said well I guess I need to go to the store if I want to make this…now that I can't have gluten – it's like Oh ya I have all that (including the cheese) LOL. Thank you for sharing….this will be an after dinner snack – 1 of my son's wants to make them for me.
Shirley on December 18th, 2009 9:29 pm
Hi Diana–It looks like you're new to gfe–welcome! Glad you have all the ingredients for these biscuits. I love that your son wants to make them for you! Hope you'll report back on what you both think!
Just wanted to let you know that I adapted this recipe to make buttermilk biscuits too!!!! Thanks again for posting this. I put up my adaptations to this recipe on my blog on this page:
I made sure to link your post to the cheese biscuits. If this is not ok, let me know and I will take my post down. Thanks again for an awesome recipe! We love it!
Shirley on December 29th, 2009 7:30 pm
Hi, Yadi–I'm tickled pink that you were able to take that recipe and make buttermilk biscuits—way cool! Thanks for linking up! No worries at all … adapt and spread the word; that's my thinking. We are all in this to make our own gluten-free lives easier as well as spread the word to others.
Thanks so much!
That's cute, thanks for the back story! My husband definitely loves biscuits. I've always been a fan of biscuits too. We came up with a great gf biscuit recipe that we all like.
Shirley on January 18th, 2010 9:52 pm
Hi, Heather!–Thanks. I'm eating late and it's the casserole that I topped with the biscuit recipe. Sooo good. I'll have to check out Life, Gluten Free for your favorite biscuit recipe. This one is a winner, but I'd like to experiment some more. I'm thinking Mr. GFE will be a little more excited the next time I make biscuits. LOL
I am a little new to all of this gluten free cooking. My question is, do these biscuits puff up a little? Mine came out a little flat. I use potato starch instead of corn starch and guar gum instead of xanthan gum as I am allergic to all corn and I cook gluten free since my daughter is gluten intolerant. Do the changes make a difference?
Shirley on September 26th, 2010 11:12 pm
Hi Liz–Welcome to gfe! I'd say these biscuits are sort of in the middle … not flat, but not super puffy either. I'm not sure about your ingredients making a difference. But, if you make these again, you could try adding another 1/2 tsp of baking powder to see if that would help them rise more. That would be a total of 1 tsp of baking powder. I don't think that would affect the taste adversely. If it did, you could back off to 3/4 tsp of baking powder in total. I hope you at least enjoyed the taste and good luck with future versions!
We tried these fianlly last night and my first batch all ran together and formed a think layer in the pan. I forgot the xanthum gum, but it did turn into a great pizza crust. The second batch came out as wonderful biscuits. There were no leftovers which is a very good sign. We will make these again and again.
Shirley on September 28th, 2010 11:07 pm
Hi Heidi–It's been a while … so good to see you here at gfe again! I'd call leaving out the xanthan gum the first go around a very happy accident. Now you know from both efforts that you have two options that work well—cheesy pizza crust and the garlic cheese biscuits. I am so glad the biscuits were a hit with your family and will now be added to your repertoire! Thanks for taking the time to tell us all.
WOW These look AMAZING!
As a recent GF gal, I Miss Garlic bread!
I would LOVE to make this tonight with some soup, but I still have not been able to find xanthan gum locally.
I am new to all of this (been GF for only 2 mos now) I have Bobs Red Mill GF all purpose baking flour, so Is the xanthan gum necessary?
Thanks so mush! <3
Longing for Garlic Bread mama, Melissa
Shirley on November 1st, 2010 3:23 pm
Hi Melissa–Welcome to gfe! I hate to tell you, but someone has already accidentally left out the xanthan gum in this recipe and the result was pizza crust versus biscuits. I assume if you can't find xanthan that you can't find guar gum either. Rats. This might be on one of those times when it makes sense to place an online order. Maybe you need a few other things from Amazon and can get some xanthan gum at the same time? A thought. These are some yummy biscuits, so I hope you get to make them soon! Just for future reference Bob's Red Mill All-Purpose Flour Mix does not contain xanthan, but some other brands do. If you found one of those that you liked, you could just stick with that and not have to worrry about getting xanthan gum also.
Good luck … let me know when you do make them!
Delicious! I'm adding these to my Thanksgiving recipe roundup.
Shirley on November 22nd, 2010 5:04 pm
Hey Iris–Thank you! Now I need to update my post to mention your roundup; you did such a great job. And, truly, I am not saying that because you included my recipes … although I did like that. LOL You will love these biscuits!
Happy Thanksgiving! Hugs,
you know, im starting to have reactions to the "substitute " flour for wheat (cause theres that battle of fighting to figure out recipes, and also not aggravating allergies.
what are your "safe" foods. maybe i really do need to start from the basics. but my body doesnt like rice, so i dont even know what the basics are. oy.
Shirley on January 23rd, 2011 8:09 pm
Hey nik–It looks like you might be new here. If so, welcome to gfe! If not, welcome back! It not uncommon for folks to have reactions to rice flour and other flours and starches after consuming a lot of them in all gluten-free products. You can find a flour mix that you don't react to and concentrate on flourless and crustless recipes as well, so you're not getting large amounts of these flours when you do indulge. Many of us find that we do better to eat grain free or not indulge very often in even the gluten-free flour mixes. I am definitely in that group, using more grain-free flours like almond when I do bake. I can occasionally indulge in my rice flour/cornstarch mix for baking, but don't do it even weekly now. The thing is, ironically, that after all of us consuming all-purpose, gluten-full flours for years, we are all different and have different tolerances for gluten-free flours or grain-free flours. It's helpful to try different ones and monitor how you feel. Many use sorghum flour mixes, but I don't do well with those. Likewise, buckwheat flour really upsets my digestive system, but you may feel fine with it and/or sorghum flour. Take out an offending ingredient and then reintroduce it a few months later and determine your reaction. Other than additional allergy testing, I can't offer much more … I'm sorry. There are lots of possibilities for gluten-free baking though!
Hang in there!
Oh my head is just spinning! I have only been GF for 3 weeks but I am learning so much–and even remembering it…:) I am going to make some of these tonight and use them for breakfast with some Farm fresh eggs! MMM–we always used to have egg sandwiches on Saturday…and all the kids are home from college…they will be very surprised!
Thank you so much for all you do Shirley…I wish your group was closer to me so I could come and join in! Terri O
Shirley on February 18th, 2011 9:00 pm
Hey terri–Great to see you here at gfe again! Pretty soon all this will be "old hat" to you, dear. Seriously. Biscuits for breakfasts and egg sandwiches will be yummy for sure. When I make these the biscuits aren't very large, but I'm sure you can make them bigger. Son and I used to love fried egg sandwiches.
You're quite welcome, Terri! Not sure where you are located, but perhaps there's another group nearby that you could participate in, but I agree … bummer than you can't join mine.
I'm way ahead of schedule this month, but this is one of the recipes I made for my March adoption post. These biscuits are definitely one of our new favorite recipes – so moist and tasty!
Shirley on March 19th, 2011 9:27 pm
Hey Lauren–I admire anyone who is way ahead of schedule! And I'm tickled pink that you adopted me—thank you!!! A lot of folks love these biscuits … I'm so glad you do, too.
Diaya also makes a pepper-jack "cheese" mix now that would probably work well in these.
Shirley on September 6th, 2011 8:50 pm
Hi Jennifer–Nice to see you again! I've heard about the pepper jack flavor, but haven't tried it myself yet. I think you're right though … that substitution would give these biscuits some great flavor. Thanks for suggesting that to everyone!
This makes an AWESOME pizza crust!! <3
Shirley on February 9th, 2013 5:24 pm
Hi Jill–Welcome to gfe! And what an awesome idea! Thanks so much for sharing with all of us. Off to share on my gfe Facebook page so that others can benefit from it!
Jill on February 9th, 2013 5:42 pm
It helps when making it as a crust to use a harder cheese such as parmesan for at least half of the cheese so it's not so greasy. I bake the crust until it's done before adding my pizza toppings. Your recipe makes 2 crusts. It's just wonderful. Thank you so much!
Jill on February 9th, 2013 5:47 pm
Oh, and here's a pic I took the last time I made it.
Shirley on February 9th, 2013 5:58 pm
Terrific, Jill! Thanks for both comments with the additional info and the photo. I'll definitely share this on my gfe FB page and, again, plan to do a post later. Thank you so much!
Shirley on February 9th, 2013 5:47 pm
Jill–Again, that is just brilliant! Thanks for the additional info. Using parmesan to reduce the grease makes perfect sense. I think I might have to do a separate post on your version, giving you credit, of course. Using this recipe as pizza crust will be especially helpful to those who are egg free. As far as pre-baking the crust, I do that with all my pizza crusts now anyway. It makes for a much better pizza IMHO. I'm just so glad that this recipe has become something wonderful your family can enjoy. One more question … would that be two 9-inch pizza crusts that it makes?
My pizza pan is 11-12 inch in diameter. I roll the crust pretty thin (using a damp mason jar….lol!) I'm sure you could do 9 inch for a slightly thicker crust.
Thank you for sharing this recipe. These are the best biscuits we had made gf. My non-gf family wanted to eat them rather than eating their gluten breadsticks. haha! This is one of my favs and will be trying as a pizza crust next time too.
Shirley on June 16th, 2013 10:54 pm
Hi Dawn–Welcome! So happy to hear that these biscuits were a hit at your house! It's always wonderful when the gf foods win out over the gluten-full ones.
I haven't tried these as pizza crust as reader Jill did yet either. Must do that soon, following her instructions.
Thanks so much for taking the time to comment!
Just wanted to add a comment… I never use the xanthan gum in these any more, and haven't noticed a difference. I've actually tried to omit xanthan gum from a lot of gf baked goods, lately, since I don't do well with it. I'd love some advice on how to make these with only these flours: coconut, tapioca, potato and corn starch. I'm limited to those for now. Thanks!
Shirley on November 24th, 2013 8:46 pm
Hi Mary–It's good to see you again and that's great to know that xanthan is not needed! Thanks for sharing that with us all! If you want a cheesy bread using these flours, I recommend these Brazilian cheese rolls , which are made with tapioca flour. You can add some garlic to them. They're quite a bit different in texture from these biscuits, but they're very delicious, too.
Thanks! I will try the rolls! Happy Thanksgiving – thank you for all the great information and all the wonderful recipes you share on GFE. I really appreciate you!
Shirley on November 26th, 2013 11:19 pm
Mary–You are a dear! Thank you so much for your sweet words! You made my day.
Happy Thanksgiving to you, too!
Shirley, you were right – with our current flour restrictions (no rice), the recipe you linked to above was a great choice. I made the rolls with Daiya, and they were marvelous! Thanks!
They are really good! Rather than doing them drop style, I took a bowl of gf flour and dropped a spoonful of batter into it and shaped into a biscuit. I placed them in a round pan touching slightly(which helps the heat to push them upward, giving a more risen biscuit. They are great!
Shirley on January 28th, 2014 11:44 pm
Hi Jamie–Welcome to gfe! That was a great idea. I bet that little dusting of flour also made them less greasy and love the idea on having them touch to push up like yeast biscuits. Now I'm going to have to bake them again and try them your way! Thanks so much for letting us all know your method.
Hi there to go with these yummy bisquits
I am looking for a gf recipe for Olive Garden soup
Shirley on February 7th, 2014 10:49 am
Hi Joanne–Welcome! You might want to check out the CopyKat Recipes blog for the Olive Garden knockoff soup. Then you'd have to make sure the ingredients are gluten free or make substitutions. Here's one recipe that Steohanie has there for Olive Garden Zuppa Toscana Soup. Good luck on your biscuits and soup meal!
Hi, I made these a few weeks ago (they were SO easy) and I think I had an issue. The taste was excellent, but they seemed to come out kind of gummy? I mean, I ate them with fervor, but the texture seemed off to me. They were actually a LOT better cold, which is how I polished off the rest of them with my salad lunches for the rest of the week!
Anyway, any thoughts on why they might have been gummy-ish? I DID use pre-shredded cheddar cheese, but have now bought a block of cheddar to shred myself. Could that have been it? I wanted to get your opinion before I tried them again. Thanks SO much for sharing your recipes!
Shirley on February 21st, 2014 11:53 pm
Hi Rida–Welcome! What gf all-purpose flour did you use? If you used a flour mix that is bean based (like Bob's Red Mill), I personally don't think those flours are as absorbent as say rice flour based mixed and the texture is not my favorite. Gumminess would likely result. So you would have a couple of things going on there that could lead to less than pleasing results. And, yes, pre-shredded cheese can also vary greatly and adversely affect the biscuits. My grocery store's big bags of generic, lower cost pre-shredded cheese don't do well at all in this recipe. The shred are large and the cheese produces more grease. That shredded cheese just seems to have too much "other stuff" in it. Some of the name brand shredded cheeses that is finely grated and high quality has worked fine for me. Overall, I like grating my own cheese because the size of the shreds works well in the recipe and the fact that there are no additives seems to make a big difference. The biscuits would be better cold in either or both scenarios because the extra grease would be absorbed better after chilling and the cheese flavor would "shine" more. You could also leave out the xanthan gum as some readers have. One reader, Jamie reported: "Rather than doing them drop style, I took a bowl of gf flour and dropped a spoonful of batter into it and shaped into a biscuit. I placed them in a round pan touching slightly(which helps the heat to push them upward, giving a more risen biscuit. They are great!" Anyway, those are my thoughts/ideas. Thanks so much for the kind words! Hope this info helps and you can have some great results next time. Another really great cheese roll is my friend Kate's Brazilian Cheese Rolls that are made with tapioca flour. Check those out here.
Rida on February 23rd, 2014 9:36 pm
Hi Shirley,
I used Jule GF Flour, which someone else said worked for them. I am kind of suspicious that it was the cheese. I did use a "good" brand of the pre-shredded (finely shredded) cheese, but I get the idea of how that might have caused issues, both with the anti-caking ingredients and the grease. I'm going to try again with a block of cheddar I grate myself. I very much enjoyed the biscuits as "drop" biscuits, and they did get nice and crunchy. Hopefully with the block cheddar, it will come out less gummy! THANKS!
Shirley on February 23rd, 2014 10:07 pm
Hi again, Rida–Did you use Jules' flour AND also add xanthan gum as well? Her flour has xanthan gum already in it so adding more would have definitely yielded gummy results. If you did not add xanthan gum to the recipe, then I hope that trying the recipe again with your own grated cheese will be the simple solution.
Rida on February 23rd, 2014 10:10 pm
Nope, did not add xanthan gum because I knew Jules' flour has it already. At this point, it's the only flour I use as it has worked in pretty much every recipe I've tried.
I will definitely check back in after I make another batch!
Shirley on February 23rd, 2014 10:13 pm
Okay, fingers crossed!
Made these tonight- really good! I used a muffin tin. Best gf biscuits I've tried!
Shirley on February 21st, 2014 11:55 pm
Welcome to gfe, Jenn! I'm so glad that you enjoyed these biscuits so much. Using a muffin tin is a great method for easily making biscuits! Thanks for taking the time to comment; I appreciate it.
Just made a batch to go with stew tonight. Ofcourse I had to sample one. Delicious and very easy!
Shirley on March 5th, 2014 12:09 am
Yay, Amanda, I'm so happy you enjoyed them! Thanks so much for taking the time to comment and share your review with others. And I haven't made these in a long time myself, so thanks for the reminder.
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text:
The Daily Star
---- — Albert Timer Sr.
LAURENS — Albert Timer Sr., 94, of Laurens, passed away on Thursday, Oct. 3, 2013.
He was born in New York City, the son of William and Hulda (Manke) Timer.
He married Emily Mednansky on June 18, 1950, at St. Matthews Lutheran Church in Laurens, where he was a lifelong member.
Albert was a loving husband, father, grandfather, uncle and friend. Oops…forgot BROTHER too.
He was a man who shared his deep love of farming and using the saw mill with his children, grandchildren and neighbors. He was known for his sense of humor (he was the first to laugh at his own joke), his keen mind, and his loyalty to those he loved. Albert was generous and hardworking and appreciated a good bargain and could always be found at a garage sale, flea market or auction.
He loved history, and loved to share family lore, building bridges between the past and the present. He was intrigued by how things worked, and loved to solve mechanical challenges. He was an inventor and jack of many trades. Albert enjoyed playing poker with his grandkids and loved a good crossword puzzle.
Albert was a man who expressed his love to others through his actions, hard work and generosity.
He is survived by his wife, Emily of 63 years; his six children, Al (Lee) Timer Jr. of Fowlerville, Mich., Marilyn Garman of Unadilla, Betty (Les) Burgess of Mount Vision, John (Penny) Timer of Mount Vision, Maryann (Brian) Bissell of Otego, Jim (Kim) Timer of Cobleskill; six grandchildren Jen Timer (Marilyn), Crystal Timer, Joshua (Katie) Timer, Adam Burgess, Zac Dobler and Travis Timer; two sisters, Bertha George and Wanda Karlan; sister and brothers-in-law, Lillian Timer, Matilda (Jack) Kostbar, Sally Mednansky and Steve Mednansky.
He was predeceased by his sisters, Amelia, Elsa and Frieda; his brothers, Bill, Ed and Dan; and his son-in-law, Herb Garman Jr.
Calling hours will be from 6 to 8 p.m. Friday, Oct. 11, 2013, at the Johnston Funeral Home in Morris.
A funeral service will be at 11 a.m. Saturday, Oct. 12, 2013, at the Johnston Funeral Home in Morris with the Rev. Paul Messner officiating. Interment will follow in the Laurens Village Cemetery in Laurens.
In lieu of flowers, contributions may be made in Albert's name to the Laurens Emergency Squad, P.O. Box 164, Laurens, NY 13796.
Online condolences can be made to the family at www.johnstonfh.com.
Arrangements are by the Johnston Funeral Home of Morris.


text:
Participants include 38 forwards, 21 defensemen, and seven goaltenders. Competition is intense as players compete for their position on the final roster. With the departure of last year's leading scorer Brenden Kichton, it is to be determined which players will step up to score this season. Returning forwards Mitch Holmberg and Mike Aviani bring a significant veteran scoring presence, as 2nd and 4th-leading scorers respectfully, but many others are looking to contribute.
Among the forwards looking to put the puck in the net are newcomers Adam Hascic and Dominic Zwerger, the Chiefs' 2013 CHL Import Draft selections. Both imports are participating in their first WHL camp this week.
All camp ice sessions will be free and open to the public. Fans are encouraged to enter through the Chiefs Office located at the southeast corner of Spokane Arena.
Thursday, August 22
10:30-12:15 – Team Johnson vs. Team Cowen
1:00-2:45 – Team Johnson vs. Team Sawyer
3:30-5:15 – Team Cowen vs. Team Sawyer
Friday, August 23
11:00-12:45 – Team Cowen vs. Team Sawyer
1:30-3:15 – Team Cowen vs. Team Johnson
4:00-5:45 – Team Johnson vs. Team Sawyer
Saturday, August 24
10:00-11:45 – Team Sawyer vs. Team Johnson
12:30-2:15 – Team Sawyer vs. Team Cowen
4:00-5:45 – Team Cowen vs. Team Johnson
Sunday, August 25
1:00-3:15 – Red/White Game


text:
1 (5oz) bag Sunsweet® Berry Blend or Amazin™ Berry Blend
1/2 cup pomegranate juice
2 tablespoons honey
2 thin lemon slices
1 cinnamon stick
1 wedge Brie cheese, let sit at room temperature for one hour
Prep time: 5 minutes
Cook time: 10 minutes
1. Stir together Berry Blend, juice, honey, lemon and cinnamon in a small saucepan and bring to a boil.
2. Reduce heat and simmer for 10 minutes; let cool to warm and remove lemon slices and cinnamon stick.
3. Cut Brie in half lengthwise and spoon berry mixture between halves.
Serve at room temperature with crackers or baguette slices.
Makes 8 to 10 appetizer servings.


text: If you like Rollins Band, get yourself a copy of this album. The recording quality is razor sharp and, as said below, it really sounds like you're there. Whoever recorded this definitely got the band on a good night because this is right up there with some of their best live performances that I've been lucky enough to be present at.Hit yourself in the head a few times, tip beer on your floor, tear your shirt a little and fling yourself around your loungeroom with this on as loud as it will go: you can't have a better time listening to Rollins Band unless you're actually at a gig. Top stuff.


text:
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Drink driver bit through lip in crash (From Worcester News)
Get involved! Send your photos, video, news & views by texting WN NEWS to 80360 or e-mail us
Drink driver bit through lip in crash
7:10am Sunday 18th March 2012 in News
A WOMAN was found to be above the drink-drive limit after she was involved in a crash which was not her fault.
Police were called to a crash between two cars on Common Road in Evesham on Tuesday, February 28.
Both drivers were breathalysed and Angela Rigby was found to have 80mcg of alcohol in 100ml of breath – the legal limit is 35mcg.
The 36-year-old told officers the driver of the other car had been on the wrong side of the road and said she had consumed one small glass of wine, which had been topped up with water, and did not realise she was over the limit.
Barry Newton, defending, said there was no suggestion his client was at fault for the accident and had needed medical attention afterwards, having bitten through her bottom lip and suffered severe bruising to her arm.
He said Rigby had been having difficulties with one of her neighbours who had been "making her life pretty awful" and was on anti-depressant medication. However, she had been taking the medicine properly and it would have no bearing on the reading.
He said her anxiety had meant she had not been eating properly.
Magistrates fined Rigby, of Robins Corner, Evesham, £300 and disqualified her from driving for 16 months.
They ordered her to pay £85 costs, a £15 victim surcharge and offered her a drink driving course, which would reduce her ban by four months.
Comments (4)
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4:29pm Sun 18 Mar 12
MJI says...
9:12pm Sun 18 Mar 12
fuzzyhead62 says...
MJI wrote:WHY ??, was the other driver over the limiy too. don't think so from the report !!!!!!!!!
I hope the other driver got a ban as well!
11:11am Tue 20 Mar 12
MJI says...
fuzzyhead62 wrote:Because they caused an accident with injuries!
MJI wrote:WHY ??, was the other driver over the limiy too. don't think so from the report !!!!!!!!!
I hope the other driver got a ban as well!
12:42pm Tue 20 Mar 12
Brer fox says...
Comments are closed on this article.


text:
Good Day Fellow Readers, writers, Work out partners, Challengers!!!!
Today is day 3 of my Crossfit for beginners!! Oh Yeah!!! I love it! This morning I woke and Drank a GO [high-powered HEALTHY energy supplement] and strapped my sneakers on and Headed out for my OFFICIAL Day 1 of Week 2 Pooch to 5k! [now that I figured out what I was doing wrong!] And I was successful! It hurt a bit, but I was able to complete it and that makes me feel SOOOO FREAKIN GREAT! Then I came home and did two sets of Week One Day 3 of my beginners Crossfit Training! I feel like a BEAST! Holla!
I finished my work out with a Vi shake! OMG! Today I used peaches, blueberries, strawberries, Greek Yogurt, Coconut milk and Vi Shape Shake mix!! I LOVE THAT!!
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- Session 2 of Pooch to 5k and KANSAS CITY!!! (tarawoodruff.wordpress.com)
- Day 2 Of THE CHALLENGE (tarawoodruff.wordpress.com)