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Cookalong #49 ---- FISH!!!!!!
Bumblebeez has picked FISH for this Cookalong. The fish can be either fresh water or ocean but let's keep it fish, not seafood. We can do seafood in the future.
I hope there are some good fish recipes in your files! I know I need to eat more fish myself.
Please, as always, T+T recipes.
This Cookalong will run for the next two weeks.
Here is a link that might be useful: Cookalong #48 ----- ONIONS
Oh, am I in the right place at the right time! I LOVE fish!
Here are a couple of my favorites.
Filets du Sole Au Crevettes
(Fillets of Sole with Shrimp)
1 lb sole filets (I used haddock)
1T lemon juice
1/4 c fresh parsley, chopped
1 3oz can whole mushrooms, drained (I didn't use)
1T dijon mustard
1 tsp cornstarch
1 c cream
1 c cooked tiny shrimp, drained
2 T fine dry bread crumbs
1 tsp butter, melted
Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through.
Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4
And this is my rendition of a recipe served to me in a restaurant on Grand Avenue in St Paul a couple of summers ago. They used Ivory Salmon which I cannot find, but any good quality salmon will be fine.
Salut Salmon
Inspired by a dish served at Salut Caf� Americain in St. Paul MN
Zucchini, sliced
Yellow Squash, sliced
Grape Tomatoes, halved
Fresh Spinach, rough chopped
Salmon Filet
Dill Butter
Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil.
Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve.
Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature.
This is a favourite.
Parmesan-Crusted Halibut
* Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42
This will be my first recipe post. Feels good to finally contribute something that is T&T. Hope your results are as good as mine!
Parmesan-Crusted Halibut
1/2 cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil
Preheat oven to 400�F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture.
Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.
Recipe from Ray�s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.
I have a confession to make, I didn�t have a single egg in the house so I substituted real mayonnaise mixed with a bit of 1/2 & 1/2. It worked perfectly and imagine it changed the flavor just a little. My LeCreuset browned the crust to perfection and finishing the fish in the oven was the key. When I flipped, I could see there would be no way to get the top side done unless I covered the pan, which would have made the crust soggy. So thanks to Kframe and Ann, they saved my bacon, or fish, with their suggestion. Bottom line, heating my oven to 400 was worth it even tho it took less than 10 mins.
Salmon with Julienne Vegetables
Salmon Filets or steaks
Adapted from: Umberto Menghi 1978
1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
White wine
Chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.
Julienne carrots, celery, lemon zest,
chop parsley,
mince garlic
chop shallots
Mix together and spread over top of the salmon.
Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.
Drizzle with olive oil.
Sprinkle with salt and Pepper
Butter a piece of foil and place loosely on top of fish. Do not seal.
Bake in a 400� to 450� oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.
To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.
Several favorites here:
4 (6 oz.) catfish fillets
1 tsp. salt
1/2 tsp. Emeril's Essence
1 cup all-purpose flour
2 Tblsp. olive oil
1 stick, cubed, softened unsalted butter
1 Tblsp. minced shallots
2/3 cup chopped pecans
2 Tblsp. white wine
1/4 cup lemon juice
2 Tblsp. chopped fresh parsley leaves
Freshly ground black pepper
Preheat the oven to 250 degrees F.
Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an ovenproof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Recipe courtesy Emeril Lagasse, 2006.
5 medium-sized flounder
8 Tblsp. butter, melted
3 Tblsp. lemon juice
Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350 degrees F.
1 large onion, diced
2 green peppers, diced
1/2 rib celery, diced
4 eggs
2 Tblsp. salt
1 Tblsp. pepper
1/2 cup prepared mustard
1/2 cup Worcestershire sauce
2 cups salad dressing (Miracle Whip)
1 lb. Saltine crackers, crushed
1-1/2 lbs. Claw crabmeat
Juice of 2 lemons
Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp.
Recipe by Jimmy & Johnny Patronis - owners of Captain Anderson's Restaurant, Panama City Beach, FL.
2 large eggs
1-1/2 cups all-purpose flour
Salt and pepper to taste
1-1/2 lbs. fresh flounder filets, split lengthwise
3 Tblsp. olive oil
3 Tblsp. butter
Lemon wedges
Almond & Parmesan Breadcrumbs:
1/2 cup coarsely chopped sliced almonds
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup fresh white breadcrumbs
2 Tblsp. minced Italian parsley
1/2 tsp. salt
1/2 tsp. pepper
Prepare Almond & Parmesan breadcrumbs; combine all ingredients in a large shallow bowl.
Crack eggs into another large shallow bowl and beat well with 2 tsp. water. Place flour in another large shallow bowl.
Preheat a 12-inch skillet over medium heat.
Lightly salt and pepper the flounder filets. Dredge in flour; dip in egg wash and coat with almond & Parmesan breadcrumbs.
Add olive oil and butter to the skillet. Add filets and cook for 1-1/2 to 2 minutes on each side, or until crisp and golden brown. Garnish with lemon wedges. Makes 4 servings.
I'm confused. Don't fish live in the ocean as well as in fresh water lakes? What's the difference between seafood and fish? I'd think seafood would be a broad category that includes fish and shellfish. I'm so ignorant on all things fish and seafood.
Sally, I agree with you. Im my world, "fish" means a critter that lives in salt or fresh water & has fins. There are lots of "seafood" recipes above.
Here, we use the term "shellfish" for crabs, clams, mussels, oysters, lobster, etc. I think shellfish is what Nancy didn't want included in this thread? I'm sure she'll be along to clarify.
Ruthanna, posted this recipe years ago. The Tomato Basil Butter is wondereful and can be used other ways. Great on Chicken. I also used it in a version of Chicken Kiev.
Posted by Ruthanna
My two favorite Italian entrees are with fish and I was trying to decide which to post but since they don�t taste similar, I�ll add the second one.
(serves 4)
1 Tbs. olive oil
1-1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1 2 cup sweet butter softened
2 tsp. grated lemon rind
1 2 tsp. salt
1 8 tsp. pepper
1 4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish.
1 2 cup flour
3 4 tsp. salt
1 2 tsp. pepper
3 4 cup dry bread crumbs
3 4 cup grated Parmesan cheese
2 eggs, beaten
1 4 cup butter
1 4 cup olive oil
1 pound flounder fillets
. Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs
and cheese in another bowl or pie tin. Have the eggs ready in a third
shallow dish. Since the fish needs to cook in a single layer, use one
very large skillet or 2 slightly smaller ones. Heat the butter and
olive oil in the skillet. Dip the fish in the seasoned flour and shake
off the excess. Then dip in the egg and let the excess drip off.
Finally coat completely with the Parmesan crumbs. Saute the fillets
over medium heat for 2 minutes on each side, pat off any excess oil
with paper towels and serve at once topped with Tomato-Basil butter.
Notes: Fish fillets can be breaded and refrigerated for a couple of
hours before cooking but bring to room temperature first. If you have
any leftover Tomato-Basil Butter, it�s good on cooked green beans or
grilled shrimp.
Source: Adapted from a recipe in Frog Cookbook
I tried making Mahi-Mahi several times and was never happy with the results until I tried the following dead-simple recipe.
I have made this often when we have had guests, and it has been very well received every time.
Broiled Mahi Mahi with Remoulade Glaze
1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.)
2 Tbsp Remoulade sauce (see below)
Preheat oven to 425 deg F on broil setting
Cut fish into serving portions by slicing through fish, but not through skin.
Place on baking pan and slather liberally with the remoulade sauce.
Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven)
My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator:
Remoulade Sauce
* 1 cup mayonnaise
* 1 tablespoon Dijon mustard
* 2 Tbsp chopped capers
* 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)
* 1 tsp crushed garlic
* 1 pinch of dried tarragon
* 1 1/2 tsp Anchovy paste
* 1/4 teaspoon cayenne pepper (or to taste)
* 1/4 teaspoon paprika (for color)
Marinated Tuna Appetizer
1 tsp. pickled ginger, minced
1/2 tsp. wasabi paste
1 Tbs. Lite soy sauce
1/4 tsp. toasted sesame oil
1/2 lb. fresh tuna steak, 3/4" thick
1 cup sushi rice, raw
2 cups water
4 large cucumbers
Mix first 4 ingredients in a metallic bowl. Add tuna and turn to coat tuna with marinade. Cover and refrigerate 4 hours, turning tuna occasionally. To cook tuna, preheat grill on high, oil the grill. Remove tuna from marinade place on grill, cook about 2 minutes. Turn tuna over and cook 1-2 minutes on this side. The goal is to have a rare piece of tuna with a good browning. Remove tuna from grill and chill.
Peel cucumbers and hollow out the centers, removing the seeds so you have a cylinder.
In a sauce pan, bring water to a boil; add rice, stir, cover and remove from heat. Don't open cover for 25 minutes. Cool rice.
Fill cucumber cylinders with sticky rice, packing rice tightly. Slice cucumber cylinders into 1/2" slices, arrange slices on serving platter.
With a very sharp, thin knife slice the tuna into thin slice. Arrange tuna slices on top of cucumbers. Serve. Makes about 24 hors d'oeurves.
Tricia - I agree with your differentiation between fish and "seafood", on a colloquial level anyway, but I don't see any recipes here that aren't fish. Offhand I see two that include shellfish, but there's fish in there!
I love the following recipe. I've made it a few times and posted it on WFD a while back.
Red Snapper en Papillote
Recipe courtesy Alton Brown
1 cup couscous
1 (2-pound) whole red snapper, cleaned, head on
2 teaspoons salt, plus pinch for couscous
1/2 teaspoon freshly ground black pepper
1 small bunch fresh oregano
1 small bunch fresh parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 teaspoons minced garlic
1 cup halved grape tomatoes
1 cup drained and quartered artichoke hearts
1/2 cup white wine
1 tablespoon butter
Preheat oven to 425 degrees F.
Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).
I made Ruthanna's PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER tonight and it was wonderful!
As I am incapable of not changing a recipe outside of fluffy cakes, I did make a few changes but nothing inherent to the core recipe.
I used defrosted tilapia, and for the tomato butter, cut the butter ingredient in half while doubling the garlic. The other ingredients stayed the same but the fish was fried so didn't want to gild the lily. Already more calories than I normally make for dinner but it was so good!
And I used panko for the dried bread crumbs.
Thank you Anne and Ruthanna!
Okay, so I guess she meant no shellfish recipes. My mother was allergic to shellfish, so she didn't eat it, except for the rare serving of shrimp. Crab made her very sick.
I don't typically eat fish, but I am interested in recipes, since I occasionally prepare it for the family.
Here's a couple of great recipes for those cans of tuna fish that may be in your pantry. I think I may have posted them before but they are definitely worth consideration.
Mediterranean Tuna Casserole
Recipe By : Cooking Enthusiast Catalog
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces egg noodles -- cooked al dente
3 tablespoons butter
1/2 red pepper -- diced
1 clove garlic -- peeled and minced
4 ounces baby portobella mushrooms -- sliced
1 7 oz can artichoke hearts -- drained and chopped
2 tablespoons flour
1 cup milk
1 cup heavy cream
2 4 oz cans bonito del norte tuna -- drained
3/4 cup parmesan cheese -- shredded
3 scallions -- thinly sliced
1/2 cup crispy onions
1/4 cup Italian style panko breadcrumbs
Melt butter in large saucepot over medium heat.
Add red peppers and cook until soft, about 4 minutes.
Add garlic and cook until fragrant.
Add mushrooms and cook until soft, about 4-6 minutes.
Stir in artichoke hearts and flour. Cook for 2 minutes.
Stir in milk and heavy cream and cook until sauce thickens enough to coat the
back of the spoon, about 12-15 minutes.
Season with salt and pepper and remove from heat.
In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture.
Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs.
Bake in a 400* oven for 20 minutes or until bubbly and golden brown.
MY NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too.
This is a Marcella Hazan recipe which is one of our favorites:
Pasta with Tuna and Tomato Sauce
2 tablespoons extra-virgin olive oil
1 clove garlic -- finely chopped
14 1/2 ounces diced tomatoes
6 ounces Italian tuna fish in olive oil
2 tablespoons butter
2 tablespoons fresh parsley -- chopped
salt and pepper
8 ounces penne pasta (boiled for about 10 minutes)
Saute the garlic in the olive oil until it turns pale gold. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes.
Drain the tuna and flake it into the tomatoes, stirring to distribute it evenly. No need to cook it - just warm it through. Taste for seasoning and correct for salt if necessary. Add a little freshly ground black pepper, the butter and the parsley, and mix again.
Toss with the pasta in the skillet. Makes 2 servings.
(My only change is the diced tomatoes -- I buy them with garlic, basil and oregano already added. Also, DH is a big eater but this serves 3 not 2)
My son and I LOVE this salmon bisque -might be a good way to use tomatoes once they start coming out of our ears!
Two version: the restaurant original, and my variation.
Robin's Restaurant Salmon Bisque
From Chef Chris Walker
Makes 12 servings.
1/2 cup butter
2 cups sliced leeks
1/2 LB sliced mushrooms
1 Tblsp crushed garlic
46 ozs clam juice or fish stock
4 cups canned crushed tomatoes
1/2 c chopped fresh parsley
2 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
4 cups salmon filet cut into half inch cubes
4 cups cream
1/4 cup flour
Fresh dill sprigs for garnish Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs.
Jessica's variation Salmon Bisque
1/2 cup butter
2 cups sliced leeks or onions (I use a bag of Trader Joe's frozen leeks if fresh aren't available)
1/2 LB sliced mushrooms
1 Tblsp crushed garlic
1 mason jar (3 cups) of frozen home made fish stock
1 box Trader Joe's Creamy Tomato soup - omit cream from original recipe
1/2 c chopped fresh parsley
2 tsp dried dill weed
1 tsp salt
1/2 tsp fresh ground pepper
Amount to taste salmon filet cut into half inch cubes, or a package of lox, or cooked leftover salmon
Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add fish stock, tomato soup, parsley, dill & salt & pepper. Heat broth to almost boiling & turn down flame to a simmer. Reduce liquid to taste, then add salmon. Cook salmon for about 3-5 minutes. Serve.
Here is a link that might be useful: Robin's Restaurant in Cambria, CA - Salmon Bisque
I haven't been around for a long time , but here is one of my favorites, very flavorful, very simple.
Grilled Tuna Steaks (source: Martha Stewart.com)
Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.
Martha Stewart Living, July 2004
Yield Serves 4
4 one-inch-thick tuna steaks, (about 4 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for grill
Zest and juice of 1 lemon
6 anchovy fillets, cut into thirds
1 medium clove garlic, finely chopped
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh basil
Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.
When people use the term "seafood"....I think they mean to include shell fish and ocean fish....as well as surimi crab and "shrimp shapes" etc.
fish to me can include trout as well as mahi mahi and flounder etc.
For that exquisitely fresh fish that was swimming only hours ago, I still think the best way to cook it is to dredge in flour or perhaps panko and pan fry in butter. Serve with lemon and perhaps chopped parsley.
I guess I am a purist....I prefer my steak grilled with a bit of kosher salt and many other things cooked simply....I mean really....what's better than a filet of bass pan fried, a baked potato with butter and salt and pepper and an ear or2 of corn....also with just butter and salt! Un yum....or om-nom! LOL!
But a side of salmon cooked on a cedar plank over a charcoal fire is pretty darn good too!
We are overdue for a new Cookalong. Busy time of year....
I drew Jessyf from the hat and sent an email. She got back to me right away and picked mangos.
Here is a link that might be useful: Cookalong #50------- MANGOS


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- Global Biodiversity Assessment report - What is Unsustainable?


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Start Your Marriage with Money in the Bank, not Bills in the Mail.
In a world where the average wedding costs around $30,000, a realistic plan for a dream wedding no matter what your budget.
Many couples are unnecessarily going deeply into debt to pay for their own weddings. Pastor Todd Outcalt has counseled hundreds of couples on how to avoid this strain on a new marriage, and now he's bringing his message to...
Start Your Marriage with Money in the Bank, not Bills in the Mail.
In a world where the average wedding costs around $30,000, a realistic plan for a dream wedding no matter what your budget.
Many couples are unnecessarily going deeply into debt to pay for their own weddings. Pastor Todd Outcalt has counseled hundreds of couples on how to avoid this strain on a new marriage, and now he's bringing his message to brides and grooms everywhere.
With costs rising, the economy faltering, and the future uncertain, Outcalt provides an overall plan for cost-saving and dream-building. Unlike other books, Your Beautiful Wedding on Any Budget creates a plan tailored to your financial reality, not a specific dollar amount. It offers the most flexibility, showing:
Couples can now plan the wedding of their dreams, and go on their honeymoon knowing that every expense is paid for!
Learn How To:
Your Beautiful Wedding on Any Budget reveals how to craft a debt-free big day, giving you the techniques and strategies to help you enter into marriage with a bigger wallet and lower stress level. Rather than focusing on a certain dollar amount, Your Beautiful Wedding on Any Budget allows you to design a plan tailored to your financial reality, whatever that may be.
Excerpt from Part 1: The Beautiful "Debt-Free" Wedding Philosophy
Every couple is going to have a wedding philosophy—a standard operating procedure that will inform how they prepare for the wedding, and how they save and spend to make the wedding a reality. Understanding and self-awareness are vital, but it is also important for couples to agree on their ultimate goal. Is the goal of the wedding to create a beautiful experience no matter what the financial cost?
Or is the goal of the wedding to create a beautiful experience on a budget the couple can afford?
These are key questions, and they strike at the heart of what this book is about. In the following section, we'll explore the philosophy behind a beautiful debt-free wedding. Once a couple understands where they are going, and why, it will be much easier to actually get there.
Chapter One: What's in a Wedding
No doubt, your ideas and concepts about weddings have been shaped by weddings you have seen on television, personally witnessed, or participated in. Perhaps you have dreams of a fairy-tale wedding like the televised spectacle of Princess Diana and Prince Charles—probably the most celebrated and widely viewed wedding in history. Or perhaps you particularly loved a certain aspect of a family member's wedding. Or maybe you served as a bridesmaid, flower girl, or reception helper—and these experiences have informed your questions, observations, and dreams for your own matrimony.
Weddings have a way of taking on a larger-than-life aura. But then, weddings are special and do contain elements of the human and divine, the highest callings of our passions and convictions, and also demanding the most of our commitment and love. Weddings are meant, by their very nature, to be one-of-a-kind occasions. And they should be. A wedding is not only an event, but also an opportunity to offer the best of yourself to the one you love, and to your guests!
Perhaps, as you have set out to plan your wedding, you have found yourself feeling at once excited and overwhelmed, both joyous and horrified. These feelings, however, are natural. Big events have a way of consuming our thoughts, our emotions, and our time. And because weddings have that special element of love and family involved—not to mention God, tradition, and societal expectations—we can easily feel taxed and overwhelmed by the demands. To many brides a wedding can seem like a mountain—a gigantic object that looms in the horizon of every waking hour. But then, even mountains can be scaled—as long as we are willing to take one step at a time.
Dollars and Sense
Think about how most couples plan their special day. They usually begin with a no-holds-barred philosophy, or (heaven forbid) a credit card approach to financing the wedding. Charge it! has become the latest fad in wedding planning, but couples who finance their weddings on plastic can quickly discover that their marriage is in bigger trouble than their bank account.
Banks have even gotten into the act and have parlayed the wedding craze into a billion-dollar industry. Now couples can sign up for specially designed "wedding loans" that can help them to finance the wedding of their dreams, only to discover later that they cannot afford a loan for a house, a car, or an education. In short, their wedding loan has upended their ability to create a life together.
We'll return to these concerns later in more detail, but suffice it to say that if a couple wants to go into wedding debt it's easy to do… and there are many people and institutions that are eager to help them do it!
When it comes to the dollars in your wedding, you're going to want to have some sense (not cents) about it. You'll want to have a tightly knit plan that can help you emerge on the other side of the ceremony without having to mortgage your life.
Over the years, I have counseled hundreds of couples on their way to the altar. I've seen the best and worst in weddings and marriages. But there are some observations that have held true over time.
I have noted that weddings, like most everything else in life, tend to have trends, fads, and changes that are not unlike the changes we see in clothing styles, cars, or the desire for the latest electronic gadgets. A hundred years ago, when our great-grandparents and grandparents were getting married, ceremonies were generally quaint, simple, and brief. There were no five-thousand-seat auditoriums, no large reception halls, no catering services eager to meet the demand for three-course meals and decadent desserts. Many weddings in this day took place in living rooms or on lawns.
In our parents' day, ceremonies had moved from the living room to the church, but it was not uncommon for couples to travel to an exotic location to get married or to elope. The large reception halls and banquet facilities had yet to come into being, and most weddings had a punch and cake reception.
Twenty-five years ago, when my wife and I got married (and all of our friends were also getting married it seemed) weddings tended to be quick, family-friendly affairs, still followed by a punch and cake reception. Some couples even opened their gifts at the reception and personally thanked their guests at that time. Larger weddings tended to include dancing and/or dinner, but those were rarer.
Part 1— The Beautiful "Debt -Free" Wedding Philosophy
Chapter One—What's in a Wedding?
Chapter Two— Understanding the Beautiful "Debt-Free" Wedding Philosophy
Chapter Three—Making Your List, Checking It Twice
Chapter Four—Popping the Questions
Part 2— Putting the Philosophy into Practice: Saving Wisely
Chapter Five—Planning to Save
Part 3— Putin g the Philosophy into Practice: Spending Wisely
Chapter Six—The Rings
Chapter Seven—Counseling
Chapter Eight—Wedding Stationery and More
Chapter Nine—Bridal Gowns
Chapter Ten—Bridal Accessories
Chapter Eleven—The Rehearsal Dinner
Chapter Twelve—Ceremony and Reception Venues
Chapter Thirteen—Music
Chapter Fourteen—The Officiant
Chapter Fifteen—Flowers
Chapter Sixteen—Wedding and Reception Decorations
Chapter Seventeen—Catering
Chapter Eighteen—Beverages/Wine
Chapter Nineteen—The Cake
Chapter Twenty—Photography and Videography
Chapter Twenty-One—For the Groom
Chapter Twenty-Two—Transportation
Chapter Twenty-Three—Gifts and Favors
Chapter Twenty-Four—Miscellaneous
Chapter Twenty-Five—The Everything-for-Free Wedding!
Chapter Twenty-Six—Bankrolling the Honeymoon
Chapter Twenty-Seven—The Bottom Line
Chapter Twenty-Eight—Web Directory
About the Author
Posted March 2, 2012
Initially I was surprised to see a male author writing a book about weddings, but when I read it was from the same author (a pastor) who wrote the 'Before You Say I Do' workbooks, I knew it would have some great details. A little slow moving at first as he tackles a few relational items, and a little repetition here and there, but he mentions websites and so many ideas for each aspect of planning a debt free wedding, I found it very very helpful, especially seeing the breakdown for sticking to a certain budget and what percentage should go to each category to stay within your budget! Brides and parent's of brides will enjoy the savings ideas inside whether it's a lavish or a backyard affair. Now if only the book was debt free!
1 out of 1 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.


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Blog Posts in Category: express
December 13, 2013
If you are anything like me, you're always looking for different ways to get in physical fitness without hitting the gym. I love to find ways to exercise while having fun. One way that I have always known how to get fit and have fun is by dancing! Dancing is a great way to stay in shape by improving cardiovascular endurance, strength, coordination, and flexibility. It is also a great way to express yourself artistically and to just have a good time! Another great thing about dance is that there... Read More
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UNH Transportation Services has the program for you! Craving to feel the sunshine on your face? Do... Read more
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A Challenge from Healthy UNH Intern: Katelyn In an age where students are constantly on the go... Read more


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Brett Loper, the top policy aide to House Speaker John Boehner who played a critical role in virtually all deficit negotiations in the past three years, has accepted a position running American Express' Washington office.
Loper, 39, the speaker's policy director and deputy chief of staff, was intimately involved in nearly every policy debate since Republicans won back the House majority in 2010.
From negotiations with the White House on a Grand Bargain, through prolonged discussions on the debt limit, supercommittee on deficit reduction and "fiscal cliff" tax negotiations, Loper clearly had the speaker's confidence and attention at every turn.
Boehner, R-Ohio, today called Loper "an invaluable asset" to the speaker's office, as well as the House Republican Conference.
"From our work to cut spending and reform our entitlement programs and broken tax code, to our efforts to enact free trade agreements and increase the supply of American energy, Brett has been at the center of every debate, and I have always benefited from his strategic advice and counsel," Boehner wrote in a statement today. "He has an exceptional grasp of policy, politics, and the role and operations of Congress. He will be missed throughout Boehnerland, our Conference, and the entire House."
One senior GOP aide admitted that the speaker's office will "miss" Loper, but added "you don't say, 'No' to AmEx."
"American Express is one of the most admired companies in the world," Loper said in a statement. "I am both humbled and honored to have the opportunity to work for one of the most valuable brands in history, with more than 150 years of success."
American Express is not Loper's first lobbying gig. He also worked as head of government affairs for the Advanced Medical Technology Association, representing the country's medical technology innovators.
"Loper has three young children and wants more flexibility for he and his wife to spend more time with them," a senior aide to the speaker said. "Last year, the speaker asked him to stay through the early part of this Congress, and he did. But top corporate opportunities like this come along rarely, and Loper decided he owed it to his family to take this one."
Prior to joining the Office of the Speaker in the 112th Congress, Loper served as the Republican staff director for House Ways & Means Committee under former ranking member Rep. Jim McCrery, R-La., who retired after the 110th Congress.
He also previously served as deputy chief of staff to former House Majority Leader Tom DeLay, R-Texas, and served on the transition staff for Boehner in 2006 when he was elected to replace DeLay as majority leader.
Loper studied economics at Villanova University in Philadelphia and earned a Master of Business Administration from George Washington University in Washington. He is a native of Jackson, Miss.


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Born: November 29, 1935
Died: March 12, 2015
Terrrall Joseph (Terry) Jeppsesen (79) passed away at his home at Naples, Idaho on March 12, 2015. View full obituary
Born: August 07, 1915
Died: March 11, 2015
Barbara (Rae) Brazier (99) passed away at her home at Sullivan Park in Spokane Valley, Washington on March 11, 2015. View full obituary
Born: January 15, 1967
Died: March 09, 2015
Laura Solt passed away on March 9th 2015 at Kootenai Health in Coeur D' Alene, Idaho. Services for Laura will be held Saturday March 14th, View full obituary
Born: October 11, 1960
Died: March 05, 2015
. On Thursday, March 5th, 2015 Shari Lynne Hirsh (Urso) went to be with her Lord and Savior Jesus Christ, after losing her battle with View full obituary
Born: December 04, 1919
Died: March 02, 2015
Helen M. Simon, 95, died March 2, 2015 at Community Hospital in Bonners Ferry. Services were held Saturday March 7 at 11:00 a.m. at Trinity View full obituary
Born: March 01, 1918
Died: February 12, 2015
Florence Carol Burkhart, 96 of Bonners Ferry, passed away unexpectedly on February 12, 2015 at the Boundary County Community Hospital. View full obituary
Born: March 09, 1937
Died: February 12, 2015
Wanda "Renee" Stevenson Gustaveson, 77 years old, passed away on February 12, 2015 at the Boundary Community Hospital Extended Care Facility in Bonners Ferry, Idaho. View full obituary
Born: August 10, 1939
Died: February 11, 2015
Lifetime Boundary County resident Harvey Lester Pedey, 75, passed away after a brief illness on February 11, 2015, at Boundary Community Hospital in Bonners Ferry, View full obituary
Born: November 06, 1935
Died: January 24, 2015
Charles (Chuck) Huff died on January 24, 2015 at Hospice of Northwest in Hayden, Idaho. View full obituary
Born: October 07, 1937
Died: January 23, 2015
Norma Frances Snyder passed away on January 21, 2015 from complication! of surgery and a heart attack at her home in Naples, Idaho View full obituary
Born: December 22, 1921
Died: January 20, 2015
Terry Ann Paulus (93) went home to be with her Lord Jesus View full obituary
Born: August 24, 1933
Died: January 09, 2015
Elaine M. Murray, 81, of Bonners Ferry, passed away peacefully on January 9 at Bonners Ferry Hospital's Extended Care with family members by her side. View full obituary
Born: November 05, 1968
Died: January 07, 2015
Christopher John Matyi passed away peacefully at Boundary Community Hospital, on January 7, 2015with his wife by his side. View full obituary
Born: November 29, 1954
Died: December 31, 2014
Cindy Lee Large peacefully passed in her sleep at home on the morning of 12/31/2014 at the age of 60 in Bonners Ferry, Idaho of View full obituary
Born: September 05, 1929
Died: December 27, 2014
Donald Ellery Besanceney, born 9/5/29, passed away on December 27, 2014 after a lengthy illness. View full obituary


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Providing more than just a roof over your head, Puget Sound's residential life program offers a fully integrated living and learning experience where students thrive in a community that they help create. Living in a residence hall allows students to make connections, build friendships, continue class discussions, and find another place to call home.
Housing registration will be available in the spring.
Learn more about what comes standard in your residence hall and other campus living details here.


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My girls pierced nips and soon to be friend:)
My girls pierced nips:)
Two weeks later
Then we did nips
Latest pic of the wifes pierced nipples!
Madam Severa on the bed - ready to be pierced
Madam Severa on the beach
Madam Severa with piercings
Pic 2
Newest jewlery
Wifes new piercings!
Nipple Piercings
The Right #2
The Right
Double webs.
New web nipple jewelry. What do you think of the single one?
New black chain and barbells 02
New black chain and barbells 01
M is for Moe. Or MINE? 01
Playtime With My Babe 02
My gf's new heart charms, Nipple jewelry. 02
My gf's new heart charms, Nipple jewelry. 01
my new jewlery
my new jewlery
View of my new bling
5mm rings
My slave left nipple pierce
both nipples done again
my favourite nipple ring
Second times the charm :)


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Long Term Side Effects Of Lexiva
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Regularly feeling flushed w/ ear rednessI am regularly feeling flushed and experiencing a warmth/redness in my ears at the same time every day. This has been occuring for the past six weeks.I had previously been on Lexiva and Norivir, but changed to Intellence and Isentrix in December. I...
Response from Keith Henry, M.D.
University of Minnesota, School of Medicine...flushing. That is a diagnosis of exclusion often needed a careful program of switching off one med at a time (replacing with other effective med)with a period of observation before the next switch is initiated. KH Read more »
medication changesI'm a woman in mid-40's who has been on Viracept and cCombivir since 1998 when I became infected... Read more »
Changing Meds due to side effectsMy wife and I have been on a regimen of Kaletra+Epivir+Zerit for about a year. Our viral loads are... Read more »
Four Posters Add to Our Knowledge of Lexiva...that have shown Kaletra to be somewhat better than other HIV drugs in terms of increasing CD4 counts. There were also more side effects among people taking Lexiva. Overall, 42% of those on Lexiva reported some side effect compared to 27% for... Read more »
HIV Treatment Guidelines...recommended that people wait longer before starting HIVtreatment. This was because of concerns about the HIV drugs, such as sideeffects and difficult dosing schedules. It was thought that HIV was not asharmful as possible drug side effects in... Read more »
Lexiva...and $125.78 for 225 ml oral suspension (50 mg/mL) Manufacturer contact: ViiV Healthcare, 1 (877) 844-8872 Potential side effects and toxicity: Because Lexiva has a sulfa component, it should be used with caution in patients with... Read more »
Understanding the Details of HIV Treatment...CD4s or more each year shows a weakening immune system. Don't panic about one test result but consult with your doctor and consider another test to determine your CD4 trend. Your Viral Load Trend Consistently increasing HIV levels indicate that... Read more »
Connect With Others
I don't know if I can do this...
Posted by allentownboy, 13 Replies...shocked by the meds. I am terrified to take them again in the morning. I don't know how people handle it. If it is like this long term, I am not sure I can do this. Please, someone share their own experiences with meds and help me to feel... Read more »
Thanks for your support and any more advice?
Posted by motherinlaw, 3 Replies...where this will lead, but she is going to go stay with her mother who will "nag" her to take her meds. This does not seem lke a long term solution unless she intends to stay with her mother. The doctors strongly advised her to stay in the... Read more »
What should I think?
Posted by motherinlaw, 9 Replies...give her one year, without six months. Three young children 12 through five (she is only 26). I don't think he has really considered what this will mean and her self esteem is so low she has just decided that this is the hand that fate dealt her.... Read more »
psychological effects with long-term survivor
Posted by Anonymous, 4 Replies...like a nightmare that I can't wake up from. For now, I am feeling hopeful again that I can continue to live and the fear is subsiding somewhat. Has anyone else ever been as morbid as this or am I just a misfit. Read more »
Resource Centers
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My husband and I were the only ones on the tour. We felt like we were honored guests of the governor. An absolutely beautiful home, with fresh flowers on the dining room table...
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My husband and I were the only ones on the tour. We felt like we were honored guests of the governor. An absolutely beautiful home, with fresh flowers on the dining room table. It was like they were placed there just for us.
I was very impressed with the mansion. Attended a reception there and had the opportunity for a quick tour. Great to see the furnishing and the great maintaining of the property.
The governors mansion is still in use. It is the second oldest continuously occupied governors residence in the US. The front older part is what the tour covers and used for special occasions. Grant celebrated the fall of Vicksburg in this house! The tour is free and the tour guide was very knowledgeable. Tours are at 09:30 and 11:00. Photos...
It is very pretty and well preserved. I came in little before the closing time so it was no guided tour - just walked in and looked around. Everything is in excellent condition and well kept furnishings.
It is well worth your time if you are in Jackson.
Three historic buildings, only about three blocks apart. The Old Capitol at the head of the main street and the Governor's Mansion three bolcks down are of the same mid 1800s era, and by the same architect. The Governor's Mansion houses the governor and his family in the newer north half, the south half being preserved as the original home...
Mansion is beautifully preserved 1842 masterpiece. Still occupied by the Governor's family and the "First Dog." In the heart of downtown Jackson, and equidistant from the Old Capitol and State Capitol. Free 30-minute tours with docent. Open Tuesday-Friday with first tour at 9:30 AM and last tour beginning at 11:00 AM.
We visited the house June 17th. There are only guided tours at 9.30 till 11.00 am, every half hour from Tuesday to Friday. You have to wait outside the gate at West St. They show and explain every room but you can not take pictures of the rooms.
The Mansion was lovely and our tour guide was very well informed. It was a nice addition to our trip.
we missed the tour but could walk around the building we spoke to a couple of the gardeners that were putting in plants and the grounds had a feeling of being lived in and not a museum somebody's home you are quite close altho outside the wrought iron fence and can easily take photos
We arrived a few minutes late for the last tour and the security guard kindly called to see if we could join the tour late. I am so glad he did that!
Lovely home and wonderful to learn a bit more about Mississippi history.
Register now for free — and start getting automatic notification of new reviews, responding to traveler feedback, adding new photos to your listing and much more.
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I'll Show You Mine if You Show Me Yours Tues Oct 23
In China, if you want to wish someone, "Health", "Wealth" and "Happiness"..........you give them a gift of jade.
This is a carved prayer bracelet and pierced pendants. Some are symbols of "luck", one has a rat reaching for a peach, as in year of the rat. One depicts two oriental gents. I'll post more detailed pictures later.
In Chinese tradition, jade symbolized the five virtues of humanity: wisdom, compassion, justice, modesty and courage. Symbols of these virtues were often carved into jade.
While hiking last Saturday I passed a lot of prickly pear cactus on the trail as is often the case but this time I noticed that yellow jackets seem to really like the fruit. I mean really like it! There were about 20 of them inside and around the pear.
The first photo is what a prickly pear cactus looks like.
The second and third photos are a close-up of all the yellow jackets.
The fourth pic is what the inside of the fruit looks like. I went to a seed harvest for our local conservation group a few weeks ago and as a treat one of the docents brought a cleaned prickly pear for each of us to eat. Very interesting. Sweet, but not too sweet.
A panoramic shot from a hike to Humpback Rocks in George Washington National Forest
Jodi thanks for the tutorial on prickly pears. I see them for sale in the stores all the time, both individually and sold by the case. I didn't know they grew on a cactus! I wouldn't want to be the one harvesting them.
Haven't been tempted to buy one to try, though.


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Posted by Reviewer2109917 on Oct 30, 2011
I'll buy any cereal that looks like nuts and twigs and this qualifies. Doesn't really do the Weetabix name justice though. Pretty dry and bland and the Kashi line is better. But I like the crunch and I'm sure it's doing a good job on my colon, maybe even my semi-colon;
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Bad Cat [Master Version]
Credits & Info
- Date
- 11/17/2010
- File Info
- Song
- 4 min 3 sec
- Score
- 4.38 / 5.00
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Licensing Terms
- Attribution:
- You must give credit to the artist.
- Noncommercial:
- You may not use this work for commercial purposes unless you make specific arrangements with the artist.
- Share Alike:
- If you alter, transform, or build upon this image, you may distribute the resulting creation only under a license identical to this one.
- Score:
- Rated 4.38 / 5 stars
- Plays & Downloads:
- 13,325 Plays | 1,195 Downloads
- Share Links:
- Genres:
- Hip Hop, Rap, R&B - Hip Hop - Olskool
- None
Author Comments
Rated 5 / 5 stars
Trippin' Tune!
As for the game, though... I've never heard of it. I'll have to look it up if the original music is like this! It's a good hip hop beat and it just seems to roll on into the next verse and into the next. Good luck on your future works!
Rated 5 / 5 stars
Wonderful song man. :'D
Rated 5 / 5 stars
Holy Ballz!
Thats so awesome!!!!!
Rated 5 / 5 stars
Awsome song!!!1
This song is the best! It feels like making a hip-hop music video of cats rapping
Rated 5 / 5 stars
Shit is tight, should really get some people to spit for this, then it would be the best hip hop song i've heard on here.


text:
|By PR Newswire
Article Rating:
|August 11, 2014 02:37 PM EDT
NORFOLK, Va., Aug. 11, 2014 /PRNewswire/ -- Norfolk Southern Chairman and CEO Wick Moorman will address the Cowen and Company 7th Annual Global Transportation & Aerospace/Defense Conference.
Cowen and Company 7th Annual Global Transportation & Aerospace/Defense Conference
Wednesday, Sept. 3, 2014, 10:35 a.m. EDT
Boston Harbor Hotel, Boston
Webcast URL: http://wsw.com/webcast/cowen18/nsc
The presentation will be posted at www.nscorp.com in the Investors section.
Norfolk Southern Corporation (NYSE: NSC) is one of the nation's premier transportation companies. Its Norfolk Southern Railway Company subsidiary operates approximately 20,000 route miles in 22 states and the District of Columbia, serves every major container port in the eastern United States, and provides efficient connections to other rail carriers. Norfolk Southern operates the most extensive intermodal network in the East and is a major transporter of coal, automotive, and industrial products.
Connect with NS
Photo - http://photos.prnewswire.com/prnh/20140811/135141
SOURCE Norfolk Southern Corporation
SYS-CON Events announced today that Creative Business Solutions will exhibit at SYS-CON's 16th International Cloud Expo®, which will take place on June 9-11, 2015, at the Javits Center in New York City, NY. Creative Business Solutions is the top stocking authorized HP Renew Distributor in the U.S. Based out of Long Island, NY, Creative Business Solutions offers a one-stop shop for a diverse range of products including Proliant, Blade and Industry Standard Servers, Networking, Server Options and...
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Mar. 28, 2015 11:00 PM EDT Reads: 1,525
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WSM International is launching a DevOps services division that offers assessment, consulting and implementation to large enterprises and organizations with complex infrastructures. This is the first independent services company to create a dedicated practice to help organizations looking to transition to the DevOps model. The concept of DevOps is to blend information technology (IT) software development with operations to optimize the computing infrastructure according to the specific needs of ...
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Réforme Et Décentralisation Des Services Agricoles: Un Cadre MéthodologiqueBy Food and Agriculture Organization of the United Nations (FAO), Lawrence D. Smith
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text:
Temps will go from cold to very cold
If the substance of the weather this week disappoints, there is the form to admire.
The big chill set in Monday night, and it isn't going to let up any time soon, according to Bill Barrett of the National Weather Service office in Grand Forks.
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text:
PSC's Brandon Presley calls in-state nuclear waste dump a 'harebrained scheme'
by MBJ Staff
Published: August 19,2014
Tags: Barack Obama, Brandon Presley, congressional delegation, energy, Ernest Moniz, federal government, nuclear energy, nuclear waste, nuclear waste disposal, Peter Lyons, Public Service Commission, White House, Yucca Mountain
NETTLETON — Public Service Commissioner Brandon Presley has reached out to President Barack Obama, Mississippi's congressional delegation and other Washington leaders in an attempt to block any federal government attempts to dispose of the nation's nuclear waste in Mississippi.
In a letter sent this week, Presley shared copies of recent unanimously passed PSC resolutions opposing a permanent nuclear waste disposal site in Mississippi and requesting refunds for the $80 million paid by Mississippi residents for a failed government storage facility in Yucca Mountain, Nevada.
Presley wrote that he encloses the resolutions "…in the hope that they will present you with an accurate account of Mississippi nuclear waste storage policy and correct any impression you may have been given that Mississippi would welcome the nation's waste."
Presley's concern stems from public comments made by federal officials naming Mississippi as a potential site for a waste facility. In July 31, 2013, testimony before the U.S. House of Representatives Subcommittee on the Environment and Energy, Secretary of Energy Ernest Moniz named Mississippi as a top contender to replace Yucca Mountain as the location at which the nation would dispose of its nuclear waste. More recently, in an Associated Press article published May 26 of this year, Assistant Secretary of Nuclear Energy Peter Lyons was quoted as calling Mississippi one of "the most public of potential hosts to express interest in taking high level waste."
Presley says he believes that Moniz and Lyons have been misinformed of Mississippi's wishes.
"I think it is very important for everyone from the White House to our congressional delegation and the bureaucrats in the Energy Department to know that this agency stands unified against any efforts to make Mississippi America's nuclear waste dump. It is obvious from the statements of Secretary Moniz and Mr. Lyons that there is an effort afoot to at least consider our state for the (nuclear waste site). I want them to know where our agency stands," Presley said. "I find it strange that the Department of Energy continues to push this idea of Mississippi as an alternative site for Yucca Mountain, Nevada. They need to know that the Public Service Commission is against that harebrained scheme."
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